Bacon Wrapped Jalapenos

Bacon Wrapped Jalapenos

25 jalapenos
1 package cream cheese
1 package bacon
1/2 tsp garlic powder
1/4 tsp onion powder

45 minutes @ 375

1. Cut the jalapenos in half length wise and scoop out the insides (the more seeds you leave in the spicier they will be).

2. In a bowl mix together the cream cheese and spices. Fill the jalapeno halves with the cream cheese mixture.

3. Wrap the jalapenos in half a strip of bacon and bake for 45 minutes at 375.

Mushroom Burgers

Mushroom Burgers

2 tbsp olive oil
1/2 tsp black pepper
3 cloves garlic
Portobello mushrooms (2-4)

1. Mince the cloves of garlic. Add the garlic and pepper to the oil.

2. Remove the stems of the mushrooms and brush the oil mixture lightly onto both sides of the mushroom.

3. Cook on the grill for about 10 minutes (more if they are thicker or you are cooking a lot at once).

4. Put on a bun with your favourite burger toppings and serve with homemade fries :)

Nusstangerl

Nusstangerl

140g ground nuts (I used almonds)
120g sugar
1 egg
1/2 tsp vanilla

20-25 min @ 350

1. Mix the sugar and ground nuts together.

2. Add in the egg and vanilla and stir everything together until mixed well.

3. Line a 9"x9" pan with parchment paper and evenly spread the mix on top. (make sure it is well lined or the mix with stick to your pan)

4. Bake for 20-25 minutes at 350. Once it has cooled a bit score gently into 16 pieces.

-recipe from In Memory's Kitchen: A Legacy from the Women of Terezin (some adjustments made)-

French Onion Soup

French Onion Soup

2 medium yellow onions (or enough for 1lb)
3 cloves garlic (minced)
2 litres vegetable broth
1 tsp sugar
salt + pepper + thyme

crusty bread
mozzarella cheese

1. Thinly slice the onion and cook it in a pot over medium heat until soft and clear.

2. Add the spoon of sugar and salt + pepper to taste and continue to heat until the onions begin to caramelize.

3. Add the broth, small pinch of thyme and minced garlic and bring the soup to a boil.

4. Fill a bowl with the soup and place a slice of bread with cheese on top. Stick under the broiler in the oven for about a minute until the cheese has melted.

Chickpea Quinoa Curry

Chickpea Quinoa Curry

1/2 onion (diced)
2 cloves garlic
1 can chickpeas (drained and rinsed)
1 can diced tomatoes (drained)
1 1/3 cup cooked quinoa
2 1/2 tsp curry powder
chili flakes to taste

1. On medium heat cook the onions and garlic until the onion starts to become clear.

2. Add the tomatoes and chickpeas and cook for a couple of minutes.

3. Add the quinoa, curry and chili and heat until warm.

Quinoa Vegetable Soup

Quinoa Vegetable Soup

4 cup chicken broth (or vegetable broth)
1 cup water
1/2 onion (diced)
1/2 cup quinoa
1/2 tsp oregano
2 cloves garlic (minced)
1 bay leaf
1 heaping cup cauliflower
2 medium red potatoes (diced)
2 stalks celery (chopped)
2 cup kidney beans
2 cup black beans
2 cup spinach (chopped)
2 cup chopped pre-cooked meat (pork, chicken, turkey, sausage, or no meat at all)
salt and pepper to taste

1. Combine the broth, water, quinoa, onion, oregano, garlic and bay leaf in a pot and bring to a boil.

2. Add the celery, cauliflower and potatoes to the pot. Cover and bring down to a simmer for 15 minutes.

3. Add the beans, spinach, meat, salt and pepper to the pot and serve once these ingredients have cooked.

 -thanks to Katherine for the base recipe for this!!!-

Salsa

Salsa

8 tomatoes
1/2 onion
2 jalapenos
2 cloves of garlic
juice of 1/2 lime
salt
pepper

1. Cut the tomatoes around the middle (not top to bottom) and remove all of the seeds.

2. Chop the tomatoes until the are as coarse or as fine as you would like your salsa.

3. Finely chop the garlic, onion and jalapenos.

4. Mix everything together. Add the lime juice and salt and pepper to taste.

Citrus Cheesecake

Citrus Cheesecake

375g cream cheese
1/2 cup sugar
2 tbsp flour
1 tsp grated orange zest
1 1/2 tsp grated lemon zest
2 eggs
85 mL whipping cream

Crust
1/2 cup self-raising flour
1 cup regular flour
1/4 cup sugar
1 1/2 tsp lemon zest
2/3 cup butter
1 egg

1. For the crust mix together the flours, sugar, butter and zest in the food processor for 30 seconds.

2. Add the egg and process until the dough comes together. Wrap the ball of dough and chill for 20 minutes in the fridge.

3. Once the dough has chilled roll it out between two sheets of parchment paper until it is big enough to cover the bottom of your spring form pan and up the sides. Trim the edges and cover the dough with parchment paper and weigh down the dough with a couple cups of rice. Bake for 10 minutes at 415 with the rice on top, smooth down the dough with the back of a spoon and then bake for another 5 minutes without anything on top. Let cool.

4. For the filling beat the cream cheese, sugar, flour, and zest until smooth. Add the eggs one at a time then the cream.

5. Pour the filling over the crust and bake for 50-60 minutes. Let cool, then store in the fridge. Top with whipping cream and candied zest if you like!

Challah

Challah

4 cup flour
4 1/2 tsp quick dry yeast
1/4 cup sugar
1 cup warm water
2 tsp salt
1/2 cup oil
3 eggs

30-35 minutes @ 375

1. Mix the yeast with 2 tsp of the sugar and 1/2 cup of warm water and let activate for about 30 minutes.

2. Once the yeast has activated mix it with 2 cups of the flour, the rest of the sugar, the salt, the rest of the water, 2 eggs and the oil.

3. Gradually knead in the rest of the flour 1/2 cup at a time. Knead it for about 8 minutes and then let the dough ride in a oiled bowl (covered with a damp cloth) for 30-45 minutes until it has doubled in size.

4. Punch down the dough and knead it for a bit more. Shape the dough into a braid and let it double in size on a lined baking sheet covered in plastic wrap (20-30 minutes).

5. Mix together the last egg and 1 tbsp of water and brush over the dough. Bake for 30-35 minutes, until golden brown and sounds hollow when tapped.

-thanks to Britt for the recipe-