Jess's Recipes

1 1/4 c dhal (rinsed 3 times in clean water-in between rinses, agitate and squeeze with your hands-you are trying to get the bubblees out of the water when you are agitating the dhal in water) 1/3 large red onion-chopped 3-4 cloves of garlic-chopped 1 green chili, (take out seeds) chopped (be careful that the chili isn't a super hot one-the ones that are the size of your finger are best) 1/2 t ground cinnamon 1 t tumeric 1/2 t salt 3/4 T chili powder (this makes it pretty spicy-adjust to your taste) 1 c coconut milk After rinsing the dhal, put it in a saucepan. (I rinse the dhal in the saucepan to begin with.) After final rinsing of dhal, add salt, and 3 T red onion, tumeric, chili powder, 2 c water, coconut milk. Stir. Cover and cook on high heat until boiling, stirring occasionally, and then uncover and reduce heat to medium. Cook for 5 mins. Don't stir too much, the dhal will break. Ammi stirs the surface only very lightly, bringing the spoon up occasionally. You can taste i

From Julia Child's "The Way to Cook" adapted for 3 heritage turkeys (plus a lot :) ) 5 pounds ground sausage 10 cups chopped onions 3 chopped celery bunches 5 cornbread trays - crumbled in food processor 5 slices bread made into breadcrumbs - crumbled in food processor 8 - 10 eggs 5 TBS sage 3 - 4 sticks of butter - melted! salt and pepper Saute sausage meat. Remove sausage and set aside. Leave fat in pan, saute onion until tender - approx. 10 min. Add celery and saute 5 min more. Blend onions and celery with the sausage. Add the cornbread, breadcrumbs and eggs. Season to taste and fold in the melted butter.

Salt Baked Shrimp (adapted from Eileen Yin-Fei Lo's The Chinese Kitchen) Serves 4 Contrary to what the name of this dish suggests, Salt Baked Shrimp are not baked - they are (yummily) wok-fried. This is a dry, sauce-less dish that is quite spicy. Ingredients: 1 lb shrimp - de-vein and remove the shell (you can leave the tail on) 1 Tbs baking soda 1 Tbs plus 1 tsp kosher salt 3 Tbs cornstarch 1 quart peanut oil 2 Tbs minced hot chilies (you can use all jalapenos or mix a variety of hot peppers for a blend of colors and heat). Include the seeds in the mince for more heat. Equipment: For this recipe, you will need the following special equipment: A wok A Chinese strainer/wire net basket A Chinese wooden spatula/paddle for stir-frying Instructions: Using the shrimp and baking soda, follow the technique described above to plump the shrimp [mix the shrimp and soda, let sit 20 min then blanch in salted boiling water and rinse under cold]. Pat the shrimp dry and sprinkle them with the corn

Chicken Mirabella Recipe #182460 This is very good and simple to make. It needs to marinate overnight or you can make it and freeze the chicken right in the marinade, for OAMC. Simply defrost in the refrigerator overnight. I serve this over couscous, and spoon the broth over the top. NOTE: No need to keep the brown sugar separate, it can be included right into the marinade. by Recipe Reader 40 min 10 min prep SERVES 3 2 garlic cloves, minced 6 prunes, pitted and drained 6 green olives, pitted 1 tablespoon capers, with liquid 1 tablespoon olive oil 1 tablespoon red wine vinegar 1/8 cup white wine 1 bay leaf 1 teaspoon dried oregano salt and pepper 3 boneless skinless chicken breast halves 1/8 cup brown sugar In a resealable bag, combine garlic, prunes, olives, capers, olive oil, vinegar, wine, bay leaf, oregano, salt and pepper. Mix well, and add chicken breasts. Seal and refrigerate overnight. Preheat oven to 350 degrees. Pour contents of bag into baking dish and top with the brown su

PER SERVING (1 slice, 1/12th of cake): 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein -- POINTS® value 4* Ingredients: One 18.25-oz. box devil's food cake mix One 15-oz. can pure pumpkin Directions: Preheat oven to 400 degrees. Mix the two ingredients together in a bowl. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this! Just keep on stirring until completely mixed. Transfer batter to a 9-inch cake pan sprayed with nonstick spray, and smooth out the top with a spatula or the back of a spoon. Place pan in the oven, and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, and then cut into 12 slices. Enjoy! MAKES 12 SERVINGS There you go -- consider yourself CAKED! via Hungrygirl.com

Here you go, people -- totally simple, totally guilt-free vanilla cupcakes that you can make in your very own home. And, EXCITING NEWS, they're a bit larger and fluffier than the average HG cupcake. Let the vanilla begin! Ingredients: For Frosting 1 1/4 cups Cool Whip Free, thawed 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix For Cupcakes Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix 3/4 tsp. baking powder 1 cup Sprite Zero (or another diet lemon-lime soda), room temperature 1/2 tsp. vanilla extract 1/2 cup liquid egg whites or (about 4) raw egg whites For Topping 3 tbsp. rainbow sprinkles Directions: Preheat oven to 350 degrees. To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted. In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set

Ingredients 1 (20-ounce) package fresh spinach, tough stems removed and washed 5 tablespoons unsalted butter 1/4 cup minced shallots 2 teaspoons minced garlic 3/4 pound portobello mushrooms, stems removed and sliced (about 3 large) 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 4 cups whole milk 1/8 teaspoon freshly grated nutmeg 2 1/2 cups grated Parmesan 15 ounces fresh ricotta 1 1/2 cups grated Fontina or provolone 1 1/2 cups grated mozzarella 1 pound lasagna noodles, cooked to al dente Directions Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, 1/4 teaspoon each of the salt and black pepper, and cook

(courtesy of Aimee Anctil) 1 cup mayo 1 bag shredded swiss cheese 1 can quartered artichokes 1 small onion, diced - I also add spices (pepper, oregano, and sometimes basil) Mix it all together and bake it for about 30 minutes on 350 (or until golden brown) Serve with crackers and apple slices...yummmy~!