Bundles of Joy

Ingredients (makes 24 bundles):

4 ounces unsalted butter, melted
one 1-pound box of Phyllo sheets, defrosted in the refrigerator if frozen (at least 6 hours)
8 ounces preserves
8 ounces fresh goat cheese

Directions:

1. Line two baking sheets with parchment.
2. Unfurl the phyllo onto another baking sheet. Cover with a barely damp kitchen towel. Pluck one sheet from the pile of phyllo and place it on a clean, dry countertop; keep the remaining phyllo covered to prevent it from drying out. Using a pastry brush, brush the phyllo sheet with melted butter. The phyllo may stick to the brush and tear, but just go with it. Place another sheet of phyllo over the first, hiding any issues, and brush with more butter. Be generous -- the phyllo has no fat in it and needs the butter. Do this two more times so that 4 sheets are stacked. Lightly butter the final sheet.
3. Using a sharp knife or a pizza or pastry cutter, cut the phyllo stack into 3-inch squares. Place 1 teaspoon of preserves and 1 nugget of cheese onto each stack. Gather the edges of each square and carefully form into a hobo bundle. The butter will hold it together -- just lift the bundle and squeeze shut around the equator, holding it from the bottom to avoid smooshing the gathered top. Set the bundles on one of the parchment-lined pans. Repeat with the remaining phyllo and filling. Freeze the bundles for 30 minutes.
4. Preheat the oven to 400° F.
5. Place the pans in the oven and bake the bundles for 4 to 8 minutes, depending on size, until browned. Watch carefully. Burned bundles are not joyful. Cool slightly and serve warm or at room temperature.
6. *Courtesy of: https://food52.com/recipes/31711-mrs-wheelbarrow-s-bundles-of-joy  
7. 
   

Banana Bread - Complicated but Great!

Ingredients:

1¾ cups unbleached all­purpose flour
1 teaspoon baking soda
½ teaspoon table salt
6 large very ripe bananas (about 2¼ pounds), peeled (see note) or frozen bananas
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
¾ cup (5¼ ounces) packed light brown sugar
1 teaspoon vanilla extract
2 teaspoons granulated sugar


Instructions:

If using fresh bananas (if using frozen bananas skip to Step 3):

1. Place 5 of the bananas in a microwave-­safe bowl, covered with plastic wrap.  Poke a few vent holes into the plastic wrap so the steam can escape.

2.  Microwave bananas on high power until the bananas are soft and have released their liquid ­­ about 5 minutes.

3.  Pre­heat your oven to 350 degrees, middle oven rack in place.

4. Spray an 8½ by 4½­inch loaf pan with nonstick cooking spray.

5.  In a large bowl, whisk the flour, baking soda and salt together.

6.  Strain the bananas thru a fine­ mesh strainer over a small saucepan so they can drain, stirring occasionally, for about 15 minutes or until you have ½ to ¾ cup banana juice.

7. Cook over medium high heat until it reduces to ¼ cup, about 5 to 10 minutes (depending on how much liquid was released).

8.  Transfer the remaining banana from the strainer to a glass mixing bowl.

9.  Remove pan from heat, stir the reduced banana liquid into the microwaved bananas, and mash with a potato masher until fairly smooth.

10.  Whisk in the butter, eggs, brown sugar and vanilla.

11. Pour the banana mixture into the flour mixture and stir just until combined, with some streaks of flour remaining.

11.Scrape the batter into the prepared loaf pan.

12.  Slice the remaining banana diagonally unto ¼­ inch slices. Shingle the banana slices on top of either side of the loaf, leaving a 1½ ­inch­ wide space down center to ensure an even rise.

13.  Sprinkle granulated sugar evenly over the top of the loaf.

14.  Bake until a toothpick inserted in the center of the loaf comes out clean ­­ this can take between 55 ­ 75 minutes.

15.  Cool the banana bread in the pan on a wire rack for about 15 minutes, then remove from pan and continue to cool on the wire rack.

*Adapted from:  http://carnaldish.com/recipes/breads/sweet-breads/the-best-banana-bread-ever/#.VLgBltLF-s5

Ancho-Honey Pork Tenderloin with Cheese Grits

Ingredients:

• 1/4 cup honey
• 2 teaspoons lime juice
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon ancho chile powder
• 1/2 teaspoon onion powder, divided
• 1 pork tenderloin (1-1 1/4 pounds), trimmed
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 cup water
• 1/2 cup quick grits
• 1/4 teaspoon freshly ground pepper
• 3/4 cup shredded extra-sharp Cheddar cheese
• 
  

Directions:

Preheat oven to 425°F.

Whisk honey, lime juice, soy sauce, chile powder and 1/4 teaspoon onion powder in a small bowl. Set aside.

Sprinkle pork all over with salt and the remaining 1/4 teaspoon onion powder. Heat oil in a large ovenproof skillet over medium-high heat. Add the pork and cook until brown on all sides, 4 to 5 minutes.

Transfer the skillet to the oven and roast for 10 minutes. Remove from the oven and brush with the reserved honey mixture. Return to the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, 3 to 5 minutes more. Transfer the pork to a clean cutting board and let rest for 5 minutes.

Meanwhile, bring broth and water to a boil in a medium saucepan over medium-high heat. Whisk in grits and pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from the heat and stir in cheese. Cover to keep warm.

Slice the pork. Serve the pork with the grits, drizzled with any remaining glaze from the skillet.

*Courtesy of:  http://www.eatingwell.com/recipes/ancho_honey_pork.html

Beans and Greens

Ingredients:

5 TBS extra virgin olive oil
3 garlic cloves, thinly sliced
1/4 tsp dried crushed red pepper
1 large bunch of greens, thick stems removed (about 10 cups packed)
1 cup (or more) low-salt chicken broth
1 can cannellini beans, rinsed and drained
splash of white wine (optional)
juice of 1/2 a lemon
1 tsp Sherry wine vinegar (I used white balsamic)

Directions:

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.  Season with salt and pepper.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans and splash of white wine; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2-10 minutes. Stir in 1 teaspoon vinegar and squeeze in lemon.Drizzle with remaining 1 tablespoon oil and serve.

Make-Ahead Oatmeal

4 cups water
1 cup steel cut oats
1 apple, cut into bite sized pieces
1 TBSP flaxseed
salt
cinnamon
pure maple syrup
honey
vanilla

Bring water to boil.  Add all remaining ingredients and boil for 2 minutes.  Leave in pan, covered, until morning.  Serve with milk.

Kale Tuna Salad

Ingredients:

2-3 cups clean well chopped kale
1 (5-ounce) can albacore tuna, drained of its liquid
1 TBSP dried minced onion
3 tablespoons chopped parsley
2 hard boiled eggs, peeled and sliced
1/4 cup roasted shelled sunflower seeds
1/4 cup grated Parmesan cheese
3 tablespoons capers, drained
olive oil, lemon juice, rice vinegar
salt and pepper to taste

Directions:

Toss kale in a large bowl with a splash of olive oil and rice vinegar. Massage oil and vinegar into kale.  Season with a bit of salt and pepper and set aside.

In a separate medium bowl, combine tuna and half of the sliced boiled egg. Add the minced onion and parsley and a bit of olive oil and use the back of a fork to work the mixture together, breaking up the tuna and eggs.

Add the sunflower seeds, cheese, and capers. Add a bit more olive oil if needed and fresh lemon juice. Season with salt and pepper to taste.

Add the tuna mixture to the kale bowl. Toss to combine. Before serving
top with the remaining egg. Enjoy!

I actually make this in advance for work, so I don't add the egg until I get to work.

*Adapted from:  http://joythebaker.com/2014/06/tuna-kale-and-egg-salad/

Funeral Potatoes

INGREDIENTS

Potatoes:
• 3 tablespoons butter
• 1 large yellow onion, chopped
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk
• 1 ½ teaspoons salt
• Garlic Salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 2 cups shredded sharp cheddar cheese (8 ounces)
• 26-ounce bag frozen shredded hash browns or about 5-6 large russet potatoes, peeled, cooked and shredded or sliced
• 1/2 cup sour cream
Topping:
• 3 cups cornflakes, lightly crushed
• 2 tablespoons butter, melted
• Garlic Salt

DIRECTIONS

1. Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
2. Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns or potatoes, lifting and folding the mixture until well combined. Finally, stir in the sour cream.
3. In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.
   

Serves 6