Lentil soup with Sausage

Ingredients

• 1 LB French green lentils
• 1/4 cup olive oil
• 4 cups diced red onions
• 3 cups medium diced celery
• 3 cups medium diced carrots
• 2 cups chopped leeks, white and light green parts only
• 4 TB Garlic (minced)
• 1 TB Salt
• 2 tsp Black pepper
• 1/4 tsp Cayanne pepper
• 1 tablespoon minced fresh thyme leaves (or 1 tsp dryed)
• 1 teaspoon ground cumin
• 3 quarts Chicken Stock
• 1 can (6 oz) tomato paste
• 1 can (14.5 oz) Italian stewed tomatos
• 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
• 1/4 cup dry red wine or red wine vinegar

Directions

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. 
• Add the celery and carrots and saute for another 10 minutes. 
• Add the chicken stock, tomato paste, stewed tomatoes, and drained lentils, cover, and bring to a boil. 
• Reduce the heat and simmer covered for 1 hour or until the lentils are cooked through and tender.
• In separate skillet, add kielbasa and red wine and simmer for about 10 minutes.
• Add to stockpot, continue to simmer for 30 minutes.
• Check seasoning, adjust to taste, serve.

Sourdough Potato Rolls

Ingredients

• 1 1/2 Cups Peaked Sourdough Starter
• 1/4 Cup Mashed Potato
• 2 Cups All-Purpose Flour + 1/4 cup for kneading
• 2 TB Butter
• 3/4 tsp Salt

Directions

• Begin by feeding your starter 10-12 hours before you plan on mixing the bread dough. 
• When the starter has peaked, take out 1 1/2 cups and place in mixing bowl.
• Add mashed potato and 3/4 cup flour. Mix well
• Cover with plastic wrap and let rise for 3-4 hours. 
• Add butter, salt and remaining flour. Knead until you work the gluten out, you may add up to an additional 1/4 cup of flour for kneading. If you have an electric mixer with bread hook use that on medium speed for 4-6 minutes, otherwise hand knead for 15-20 minutes until the bread dough is no longer sticky, and has an elastic feel.
• Place back in lightly greased mixing bowl, cover and let rise for 2 hours.
• Punch down dough, knead by hand for a few minutes without adding more flour.
• Pinch off 2 oz portions and form into rolls
• Place on baking sheet, cover and let rise for 1 hour. Sourdough rolls may placed as close as 1" apart without them touching after baking.
• Preheat oven to 375°, bake for 15 min 
• Immediately remove from baking sheet and place on cooling rack, brush with butter
• Makes approximately 16 2oz rolls. Alternatively you may roll the dough out into 1/4" thick and cut triangles to roll into crescent rolls with the same baking time/temp.

Butterscotch Delight

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Pecans (finely chopped)  
• 1/2 cup Pecans (chopped)  
• 1/2 cup Butter (melted) 
• 8 oz Cream Cheese
• 1 cup Confectioners Sugar
• 5 cups Whipped Topping (thawed)
• 6.8 oz Butterscotch flavored Instant Pudding mix
• 2 cups Milk

Directions

• Preheat the oven to 350° F.
• In a medium bowl, stir together flour, finely chopped pecans and melted butter. Press into the bottom of a 9"x13" baking dish.
• Bake for 15 minutes, then chill until cold.
• In a medium bowl, whip cream cheese and confectioners sugar. Stir in 1 1/2 cup whipped topping. 
• Spoon onto the chilled crust, then spread evenly. Return to chill while you prepare the next layer.
• In a medium bowl, combine pudding mix and milk (disregard instructions on mix package). Spread over cream cheese layer.
• Chill until set.
• Spread remaining whipped topping as the final layer, and garnish with chopped pecans.

Sweet & Spicy Glazed Pork Chops

Ingredients

• 1/4 c Agave Nectar (or honey)
• 2 TB Spicy Brown mustard 
• 1/2 tsp Ginger
• 1/4 tsp Cinnamon 
• 1/4 tsp Cloves, ground
• 1/8 tsp Cayenne Pepper 
•  2 TB Olive oil 
• 4 (4-ounce) loin pork chops (about 1/2 inch thick) 
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

In small bowl combine, agave nectar, mustard, and spices. Mix well.
Pat pork chops dry, sprinkle both sides with salt and pepper.
In large skillet on high, heat olive oil and sear pork chops for about 2 min per side.
Reduce heat to medium-low.
After the pan has cooled (about 2 min), pour the sauce mixture over the pork chops, ensuring even coating.
Continue cooking for 8-10 min, turning once.

Smoked Salmon Dip

Ingredients

• 8 oz Cream Cheese
• 8 oz Smoked Salmon, deboned and shredded
• 1/2 c Green Onion, diced
• 2 TB Lemon Juice
• 1 tsp Worchestershire Sauce
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Cayenne Pepper
• 1/3 c Pecans, chopped (or crushed)

Directions

In medium sized bowl, whip cream cheese until smooth and creamy with an electric mixer.
Mix in lemon juice, worchestershire, salt, and both peppers.
Add salmon and onion.
Mix until all of the cream cheese has turned orange, but do not over whip or the whole bowl will become a gooey paste rather than a nicely textured dip.
Form into a ball, and roll in pecans.
Place on serving platter and let chill for several hours (I usually chill for 18 hrs, overnight)
Serve with Wheat Thins, or whatever you like.

*If you prefer to use more cream cheese, this dip still tastes great with up to 16 oz.

Baked Salmon with Mushroom Cream Sauce

Ingredients

• 1 Fillet Sockeye Salmon
• 3 TB Butter
• 2 c Baby Portobello Mushrooms, thinly sliced
• 5 Green Onions, chopped
• 2 TB All-Purpose Flour
• 1/2 tsp Salt
• 2 tsp Fresh Parsley, chopped
• 1/2 c Skim Milk
• 1/4 c White Cooking Wine

Directions

Pre-Heat oven to 350°
Butter Glass 8"x 8" bake pan
Cut Salmon fillet into 4 portions, and place in pan

In skillet, sauté mushrooms and onions until tender
Whisk in, flour, parsley and salt,
Add milk and whisk until smooth, cook until thick
Add wine, whisk until smooth, cook for 1 minute
Pour over fillets, making sure to poke the fish around allowing the sauce to fully coat each side

Bake for 20-25 minutes, or until fish is flaky and opaque.

Sourdough Pancakes

Ingredients

3/4 c Sourdough Starter
1 Egg
1/4 c Milk
2 TB Oil
1/4 c All Purpose Flour
1 tsp Baking Soda
2 tsp Salt
2 TB Granulated Sugar

Directions

In bowl, whisk all liquids together until smooth.
In separate measuring cup, mix all dry ingredients together, then add to bowl.
Pour into pre-heated skillet.

Tropical Temptress

1.5 oz Malibu Coconut Rum
1.5 oz Sour Apple Schnapps
3 oz Orange Juice
3 oz Pomegranate / Cranberry Juice
1 oz Lemon Juice
1 oz Simple Syrup
Splash of Peach Schnapps

Mix all ingredients except peach schnapps in shaker, pour over ice into a hurricane glass, top with peach schnapps.

Spaghetti Sauce with Beef

Ingredients

• 1 lb Ground Beef 
• 1 Red Onion (chopped)
• 1 Bell Pepper  (chopped)
• 5 cloves Garlic (minced)
• 12 oz Baby Portobello Mushrooms  (chopped)
• 2 TB cilantro (finely chopped)
• 2 TB Olive Oil
• 1 tsp Marjoram 
• 1 tsp Sage
• 1 tsp Cayenne pepper 
• 1/2 tsp Rosemary 
• 1/2 tsp Mustard seed 
• 1/2 tsp Fennel seed 
• 1/2 tsp Nutmeg 
• 1/2 tsp Oregano 
• 6 oz Tomato Paste
• 15 oz Tomato Sauce
• 14.5 oz Italian Stewed Tomatoes
• 1 cup Beef Broth
• 1/2 c Red Wine

Directions

In medium skillet thoroughly mix by hand
Ground Beef 
1/2 tsp Marjoram
1 tsp Sage
1 tsp Cayenne pepper
1/4 tsp Rosemary
1/4 tsp Mustard seed
1/2 tsp Fennel seed
Cook until browned


In large skillet place onion, bell pepper, garlic, and olive oil, cook for 2 minutes then add mushrooms and cilantro. Cook until onion is translucent, and mushrooms have become wilted.
Add ground beef, tomato paste, tomato sauce, stewed tomatoes, beef broth and remaining spices
1/2 tsp Marjoram
1/2 tsp Nutmeg
1/2 tsp Oregano
1/4 tsp Rosemary
1/4 tsp Mustard seed

Simmer uncovered* on low for 30 minutes stirring occasionally, sauce should become thick.

Stir in wine, and simmer for additional 15 minutes.

*Note: The use of a splatter screen is highly recommended.

Non-Alcoholic Sangria

Ingredients

• 96 oz Juice Pitcher w/ lid
• 12 oz can of Grape Juice Concentrate mixed with half of called for water (1.5 cans)
• 16 oz Pomegranate/Cranberry Juice
• 1/2 c. Lemon Juice
• 1/2 c. Orange Juice
• 2 c. Water
• 2 Bags of Black Tea
• 1 c. White sugar
• 2 Large Cinnamon Sticks
• 4 Whole Cloves
• 1 Granny Smith Apple
• 1 Orange
• 1 Lemon
• 1 Lime
• 24 oz lemon/lime seltzer water

Directions

Heat water and steep tea, cinnamon sticks, and cloves for 5 min.
Remove tea bags and stir sugar into warm water (keep cinnamon and cloves).
Peel apple, then cut into 1"-2" chunks.
Slice citrus fruit into rings, then add all fruit to pitcher.
Add remaining ingredients to the pitcher and refrigerate for 3-24 hours.

Add seltzer water just before serving.