Sweet Onion Chowder

image courtesy real simple

6 slices bacon
2 T olive oil
4 large yellow onion
3 cloves garlic
2 cans chicken broth/ 3 bouillon mixed with 4 C water
2 C mashed potatoes (could substitute frozen hashbrowns or small diced potatoes)
2 C corn kernel
2 bay leaves
1/2 tsp thyme
1/2 tsp black pepper
1/2 C cream or whole milk

1. cook bacon. (Did you know you can cook bacon in a microwave?! Simply place on a microwave safe plate, and nuke for 3-4 minutes until crisp.) Blot with paper towel and set aside.

2. Heat oil in large pot on medium heat. Peel and dice onions and add as you chop. Raise heat to medium-high and cook, stirring frequently, until tender. (6 minutes-ish)

3. Add minced garlic, cook for 1 minute. Add broth/bouillon mix, stir well. Add mashed taters, corn, bay, thyme, and pepper.

4. Cover pot, raise heat to high and bring soup to boil. Meanwhile, crumble bacon. When soup comes to boil, remove from heat and take out bay leaves. Stir in cream until well combined, and serve with crumbled bacon on top! :)

You can add a little heat to this dish by adding a 1/2tsp cayenne or Korean chili powder. OR... chop up some jalapenos or Hot Korean peppers and throw those in with step 3. Leave the seeds in for heat or take out for mild pepper flavor!

This is great served with tortilla chips or french bread. You could even make homemade croutons with some stale bread to go on top with the bacon bits... and a little cheese never hurt anyone either! ;)

Recipe modified from Cheap.Fast.Good!

Southern Style Green Beans w/ Bacon

Image courtesy Deep South Dish

•3 to 4 slices of bacon
•1/4 of a small onion, coarsely chopped
•3 to 4 cups of fresh or frozen cut green beans, (I used drained canned)
•4 to 6 tiny new or 3 small potatoes
•Chicken stock, to cover (I used bouillon cubes and water)
•Kosher salt and freshly cracked black pepper, to taste (Don't add salt without tasting... especially if you use bouillon and canned green beans)

Instructions

Using kitchen shears, cut up the bacon directly into a large saucepan and cook over medium high heat until it begins to brown. Add the onion and cook until softened, stirring occasionally.

If using fresh or frozen beans, saute them in the cooked bacon and onion for a bit first. Cut away a strip around the center of the new potatoes or if using small red potatoes, cut them into a medium dice; add to the beans. Pour over enough chicken broth to cover. Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender.

Taste and add salt and pepper if needed.


~Cook's Notes~

Amounts given are just estimates - use more or less according to your own taste. If using fresh green beans, remove the ends and snap in half or cut; rinse and set aside. Can also substitute 2 cans of cut green beans, reserving the liquid. If using canned beans, add the beans with their liquid, to the cooked bacon and onion. Add the potatoes and enough chicken broth to cover. Bring to a boil, reduce heat, cover, and let them low simmer for about 15 to 20 minutes, or until potatoes are tender.

Courtesy http://deepsouthdish.com

Pumpkin Spice Syrup... for Starbucks copycat lattes.

image courtesy www.cooklikeachampionblog.com

1 1/2 cups water
1 1/2 cups sugar
4 cinnamon sticks or 1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
3 tablespoons pumpkin purée

Directions:

Combine water and sugar in a medium pot over medium heat. Cook until sugar has completely dissolved. Whisk in remaining ingredients. Cook for about 6 minutes, stirring frequently. Do not allow mixture to come to a boil. Strain syrup through cheesecloth or fine mesh strainer into a large glass measuring cup. Transfer to bottle of your choice and store in the refrigerator.

To make a pumpkin spice latte, simply add about 1 1/2 tablespoons of syrup for each shot of espresso. For an iced latte, stir together syrup and espresso before adding desired amount of cold milk. For a hot latte, add frothed milk and stir to combine. Top with whipped cream, if desired.

makes about 1 3/4 Cups syrup... which makes about 18 single shot espresso or single bag tea lattes. :)

This keeps in the fridge for up to 3 weeks. That is almost 1 pumpkin latte a day for three weeks!... unless you are the sharing type... or the double/triple shot type! ;)

This makes great Tea Lattes too! Just fill mug half full with warm milk and half boiling water. steep tea bag for recommended time and add 1 1/2 T syrup, Yum!

courtesy http://www.cooklikeachampionblog.com

Black Beans and Rice

image courtesy allrecipes

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3/4 cup uncooked white rice
1 1/2 cups water
1 chicken bouillon cube
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
3 1/2 cups canned black beans, drained (Home Plus)


Directions
1.In a large pot over medium-high heat, heat the oil. Add the onion and garlic and saute for 4 minutes. Add the rice and saute for 2 minutes.
2.Add the water and bouillon, bring to a boil, cover and lower the heat and cook for 20 minutes. Add the spices and black beans.

Add diced tomatoes, sauted bell peppers, or jalapenos to add some more flavors! :)

Top with sour cream and cheese and devour!

Courtesy allrecipes.com

Guest Post: Asian Meatballs over Sesame Soy Noodles

Hi Ovenless Cheffies. My name is Kristen Ramirez and I'm from the great
state of Texas. Lindsey has granted me the privilege of being a guest author on her blog for her ovenless foodies. I am a mom of 2 beautiful girls and stay at home right now, but in my pre-child life, I was a professionally trained chef. I don't get paid to cook anymore, but someday soon again I will. Lindsey asked me to create something for her followers and after much thought on what is available overseas, I came up with a play on spaghetti and meatballs Asian style. Sesame and soy noodles, colorful veggies, and gingery, garlic meatballs.



Asian Style Meatballs over Sesame Soy Noodles

For the Meatballs:

1 lb ground pork
6 garlic cloves
1 1/2 inch piece fresh ginger
1/4 onion-feel free to use a few green onions instead
1 tsp salt
1/4 tsp pepper
1 Tbs ketchup
1 tsp Sriacha or other Asian hot sauce (use more if you like it spicy)
1 Tbs cooking oil of your choice

For the Sesame Soy Noodles

8 oz long noodle of your choice. I used linguine, but spaghetti, buckwheat
or soba noodles would work fine too.
1 cup carrot, thinly sliced
1 1/2 cups snow peas, thinly sliced
1/2 onion, thinly sliced
1 red bell pepper, thinly sliced
2 Tbs soy sauce
1 Tbs sesame oil*

1. In a large bowl, combine all meatball ingredients except oil. Mix
well. Shape meat into 1 1/2 inch balls.

2. Heat a large sauté pan over medium heat. Bring several quarts of
water to boil in a large stock pot. Once your sauté pan is hot, pour in 1
Tbs oil. Brown up your meatballs in 2 batches. You will cook them about
1 1/2 minutes on all sides. Reserve them on a plate lined with paper towels while your second batch is browning. Set aside when done. In the same sauté pan, add all the vegetables.

3. Once water is boiling, cook pasta according to package directions.
While pasta is cooking, keep an eye on your veggies, stirring frequently.
Season veggies lightly with salt and pepper. They will cook 5-10 minutes
depending on your crunch preference.

4. Drain pasta leaving about 1/3 cup pasta water in pot. Put noodles
back in pot. Drizzle in the soy sauce and sesame oil. Add the meatball and
cooked vegetables to the noodles. Toss to coat and serve immediately.



*my oldest daughter has a sesame allergy, so I used 1 Tbs of bottled
Teriyaki sauce instead. If you can find toasted sesame oil, use that.

courtesy Kristen Ramirez from grabafork.blogspot.com

A big thanks to our first ever guest post blogger, Kristen... for more gourmet meal options, check out grabafork.blogspot.com and become a follower! :) (You won't regret it!)

Apricot Jam

image courtesy homesicktexan

Ingredients:
1 pound of sliced apricots, pits removed (4 cups)
3 1/2 cups of sugar
4 tablespoons of lemon juice (about one lemon) plus zest

Method:
Place the apricots, sugar, lemon juice and zest in a pot, and add a couple of tablespoons of water.

Place a plate into the freezer.

Turn the heat to medium low, and stirring every five minutes or so, let the fruit cook. It will first get juicy with the fruit intact, and then the fruit will start to disintegrate. As it cooks, there will be foam on top, but just keep stirring, don’t worry about skimming it.

After about an hour, the jam will be about two or three shades darker and will be smooth and thick, with a few lumps here and there. When it coats the back of a spoon, take out the plate from the freezer and place a dollop of the jam on the plate. If it runs, cook it for five more minutes and then test it again. But if becomes solid, then the jam is done.

Place in a sterilized half-pint jar(s).

When it comes to room temperature, put on the lid and then place in the refrigerator. After a few hours it will be more solid and ready for eating.

Makes about one pint.

Note: If you want to jazz up the flavor, you can add chipotle chiles in adobo, cloves, a cinnamon stick or a vanilla bean while it cooks.

The key, that I’ve learned, is to not over cook it. But if you do, and the next day you find that you have a jar of rock-hard candy instead of jam, all is not lost! You can place the jar into a pot of water and let it come to a boil. The jam will heat up and become liquid, and then you can slowly add more water to it until it’s more runny. Try the freezer test again and then repack it. (This is how I eventually saved my sour-cherry jam).

Courtesy the homesicktexan

10 Ways to Eat Ramen for Dinner

image courtesy babble.com

1. Veggie Ramen (pictured above) . Toss a tablespoon of butter into a skillet. Add 2 tablespoons each of thinly-sliced carrots, frozen green beans, frozen white corn, and edamame. Cook just until softened. Add a packet of Pork Ramen, 2 cups of water, and cook until the noodles are cooked through, about 6 minutes. Add seasoning packet. Serve and enjoy.

2. Egg Foo Ramen. In a small bowl, whisk an egg with 1 tablespoon of water until well beaten. Bring 2 cups of water to a boil in a small saucepan. Pour egg into the water, then add the noodles. Cook just until tender. Season with seasoning packet. Garnish with sliced green onions.

3. Chinese Chicken Salad. Shred 1/4 a head of cabbage, 1 breast of chicken, and 1/4 white onion. Add 1 package of crushed Chicken-flavored Ramen. In a small bowl, whisk together the seasoning packet, 2 tablespoons of oil, 2 tablespoons of white vinegar, and 2 tablespoons of sugar. Toss dressing into salad, serve and enjoy.

4. Ham Fried Ramen. A simple take on Fried Rice, cook a packet of Pork Ramen until the noodles are tender. Drain completely. In a skillet, heat 1 tablespoon of sesame oil and 1 tablespoon olive oil until sizzling. Add 1/4 cup diced ham and 1/4 cup of frozen peas & carrots to the oil. Immediately toss in the noodles. Crack an egg into the mixture and stir until well cooked and distributed around the noodle mixture. Season with soy sauce, garnish with a handful of diced green onions.

5. Parmesan Ramen. Cook a packet of ramen noodles. Save the flavoring packet for another day. Once the noodles are cooked, drain the water from them completely. Top with a pat of butter, a bit of freshly-shredded parmesan, and some chopped parsley.

6. Chicken Noodle Ramen. Boil 3 cups of water, 1/4 cup carrots, 1/4 cup of celery, and 1/4 cup shredded chicken. Once the carrots and celery are softened (about 6-8 minutes), add a packet of Chicken Ramen and the seasoning packet. Cook until the Ramen is tender.

7. Chili Lime & Shrimp Ramen. Cook a packet of Chili Ramen according to package directions. Toss with 1/4 cup diced scallions, 1 cup of cooked shrimp, and a lime wedge.

8. Easy Ramen Lasagna. Place 4 squares of uncooked ramen noodles into the bottom of a 9×11 baking dish. Cover with a layer of cooked and crumbled Italian sausage, your favorite canned spaghetti sauce, and a layer of cottage cheese mixed with chopped spinach. Top with an ample amount of spaghetti sauce. Cover with a hefty bunch of shredded mozzarella. Cover and bake in an oven preheated to 350 degrees for 30-40 minutes. Remove the foil 10 minutes before baking is finished to brown up the top of your cheese.

9. Pad Thai Ramen. Cook a packet of Pork Ramen according to package directions. Just before you add the flavoring packet, drain most of the water from the pan (leaving about 2 tablespoons worth of water), then add 1/2 teaspoon cream peanut butter, the juice of 1 lime, 1/2 teaspoon of vinegar, 1/2 teaspoon soy sauce, a pinch of garlic and onion powder, and a drizzle of sesame oil. Mix together until very well mixed. Garnish with chopped cilantro and peanuts.

10. Mandarin Ramen Salad. Cook Chicken Ramen according to package directions. Drain water completely, reserve spice packet for dressing. Toss cooked ramen with 1 small package of coleslaw mix, 2 stalks of diced celery, 1 can mandarin oranges (drained), and 2 tablespoons of white vinegar mixed with the flavoring packet and 2 tablespoons sugar. Garnish with diced scallions.

***You can find a variety of non-Korean/not so spicy ramen flavors at your local asia mart! :) Have fun experimenting with your ramen!

courtesy babble.com

Chicken and Cheddar Dumplings

Soup:
2 chicken breasts/cooked and shredded (or shred meat from small rotisserie chicken)
2 small onions/diced
2-3 cloves garlic/minced
2 medium carrots/diced
3-4 Tbs butter
2 bouillon cubes
2 tsp thyme
1 tsp black pepper
1/2 tsp oregano or basil
water

Cheddar Dumplings:
1 C sifted all-purpose flour
1/2 C shredded cheddar
2 tsp baking powder
1/2 Tbsp italian seasonings of your choice
1/2 tsp salt
1/2 C cream (whole milk as alternative)
2 Tbsp melted butter

1. In large pot, heat butter, onions, and garlic over meduim heat until onions are transluscent.
2. Add shredded chicken, carrots and enough water to cover by an inch.
3. Bring to low boil and add bouiloon cubes and spices/seasonings. You can also add any other veggies or spices you'd like at this point to make it your own... corn, celery, and zucchini would all work well! :)
4. Stir soup occasionally and bring down to simmer after about 5 minutes.
5. Meanwhile, mix up the dry ingredients and cheese in a mixing bowl.
6. In small bowl, combine cream and melted butter. Once carrots are tender, combine the cream and butter with the dry dumpling ingredients until just combined... don;t over mix.
7. Taste soup for final seasonings (remember the dumplings will add a little saltiness to your soup once cooked) and season to taste. Add more water if needed to bring level back to an inch above soup ingredients and bring to low boil.
8. Once gently boiling, drop dumpling dough into pot by the spoonful (My dumplings were about 1 1/2 inches in diameter before dropping).
9. Put lid on and let cook for about 12 minutes.
10. Serve hot! :)


*** I doubled up on the dumplings to serve 4-6

courtesy the ovenless chef

Homemade Vanilla Pudding

2 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 egg yolk, lightly beaten
1 1/2 teaspoons butter
1/2 teaspoon vanilla extract
Directions

In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Gently stir in butter and vanilla.
Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.

Courtesy allrecipes

Homemade Chocolate Pudding

1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons margarine or butter
1 teaspoon vanilla extract


In a saucepan, stir together sugar, cocoa, cornstarch and salt. Place over medium heat, and stir in milk. Bring to a boil, and cook, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Remove from heat, and stir in margarine and vanilla. Let cool briefly, and serve warm, or chill in refrigerator until serving.

courtesy allrecipes

Chicken n' Dumpling Soup

Soup:
1 whole chicken, cut into 8 pieces
6 cups chicken broth
1/2 bunch thyme
1 bay leaf

Dumplings:
2 cups all-purpose flour
Salt and freshly ground black pepper
1 tablespoon baking powder
1 cup heavy cream
2 tablespoons salted butter
1 tablespoon finely chopped parsley leaves
1 teaspoon finely chopped thyme leaves

1 tablespoon vegetable oil
1 large onion, chopped
2 carrots, peeled and sliced into 1/2-inch rounds
2 ribs celery, sliced into 1/2-inch rounds
3 cloves finely chopped garlic

Directions
In a very large saucepan or crockpot, add chicken, chicken broth, thyme, and bay leaf to cover. Turn on heat to low and let simmer for 20 minutes, until the chicken is cooked through. *Cook's Note: You'll want to poach the chicken on a low simmer and start with cold stock so the chicken cooks evenly.

Once the chicken is cooked, transfer to a 13 by 9-inch casserole dish and let cool. Reserve broth and discard the thyme and bay leaf. When chicken has cooled, shred. Use your hands or a fork and make sure to get all the meat off the bone. Discard the skin and bones.

Dumplings:

Add flour, salt and pepper, to taste, and baking powder to a large bowl and whisk together. In a small saucepan, bring heavy cream, butter and herbs to a low simmer then add to the dry ingredients. Stir with a rubber spatula until combined. Using your hands, form dough into dumplings.


Heat a large pot over medium heat and add oil. Once oil is hot, add onions, carrots, celery and garlic. Saute until soft, 3 to 4 minutes. Add reserved broth to pot with vegetables and add the chicken. Bring to a low simmer. Add dumplings 1 at a time into the simmering soup. Cover pan with a lid and cook for 25 minutes. Add salt and pepper, to taste, if necessary.

Recipe courtesy Katy Doerkson

Tamale Pie... in a crockpot!

This tamale pie recipe is made with ground beef, onion, peppers, tomatoes, corn, olives, and cheese, and has a cornmeal and cheese crust.

Ingredients:
1 pound lean ground beef (or ground pork would work)
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 ounces) tomato sauce
1 large can (28 ounces) tomatoes, cut up
1 can (16 ounces) whole kernel corn, drained
1 small can (4 ounces) sliced ripe olives (Home Plus)
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons chili powder
dash black pepper
1 cup grated Cheddar or Mexican blend cheese

Crust:
3/4 cup yellow cornmeal (nicedeli.com, or check baking aisle at large stores)
1/2 teaspoon salt
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)

Preparation:
Brown ground beef with onions and green pepper; drain well.
Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper.
Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened.
Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder.
Cook over medium heat, stirring constantly, until thick.
Stir in butter.
(for oven or toaster oven)Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling.

Put in the croc pot and let the cornbread and filling cook. (Obviously you can take or leave whatever you want but the main deliciousness is the cornbread in my opinion!)

courtesy Katy Doerkson

Fiesta Soup

6-8 C water
2 bouillon cubes
2 chicken breasts
1 large carrot, diced
1 large onion, diced
2 green onions, sliced
2 cans black beans, rinsed and drained (home plus)
1 can corn
2 cans diced tomatoes with chilis (home plus), or 3 large tomatoes diced
2 Tbsp Cumin (nicedeli.com, asian marts)
2 tsp Chili powder
1/4 tsp black pepper

Shredded cheese, Tortilla chips, cilantro(nicedeli.com), and lime juice to serve with.

1. In large stock pot, bring water, bouillon, and chicken to boil.
2. Add diced carrots, onions, and green onions.
3. Once chicken is cooked through, about 10 minutes, remove chicken to cutting board and let cool.
4. Add beans, corn, tomatoes, cumin, chili powder, and black pepper to pot and reduce to simmer.
5. Using two forks, shred chicken and add back into pot.
6. Let simmer for 10-20 minutes.
7. Serve warm with squirt of lime juice, fresh chopped cilantro and shredded cheese over a bed of broken tortilla chips.

You can easily leave out the chicken to make a meatless dish.

courtesy ovenlesschef

Italian Pasta Salad

1 lb farfalle or spiral pasta (450-500g)
1 onion, small dice (red or yellow onion)
2 cloves garlic, minced
1 C chopped spinach
1/2 C shredded carrot
1/2 C chopped bell pepper (red, yellow or orange)
1/2 C chopped cucumber
1 - 1 1/2 C quartered cherry tomatoes
1/2 C parmesan cheese
1 C Italian dressing
1/4 C Balsamic Dressing
2 T lemon juice
Pepper and Salt to taste

1. Boil pasta to al dente, or just before tender.
2. In large bowl, combine all chopped veggies.
3. Add pasta once cooked and drained.
4. In separate bowl, combine Italian dressing, Balsamic dressing, lemon juice, and parmesan cheese.
5. Pour dressing over salad and stir until fully coated.
6. Season to taste.
7. Set in refridgerator for at least two hours.
8. Drizzle with olive oil if too dry before serving.

This works great for big batches as well as make ahead lunches. You can easily add meat such as diced chicken or tuna. Enjoy!

Courtesy ovenlesschef.

Mexican Rice

Image courtesy homesicktexan.com

1 cup of rice
2 cups of chicken broth (bouillon cubes)
1 tablespoon of butter
1 tablespoon of olive oil
1 small onion, diced
4 cloves of garlic, minced
1/4 cup of tomato paste (I would start with a little less and work up to taste)
1 tablespoon of lime juice
1/2 cup of cilantro (if you want it... nicedeli.com)
1 tablespoon of cumin (You can use less if you prefer, I just like the flavor.)
Salt to taste

Method:
1. Add rice, chicken broth and butter into a pot.
2. Bring to a boil on high, stir once and cover.
3. Simmer on low for 20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer. (If you have a rice cooker.... you can cheat with that)
4. Meanwhile, in a skillet, cook onions in oil for 10 minutes or until just about to brown.
5. Add garlic to pan and cook for one minute. Stir in tomato paste and cumin and cook for one minute.
6. Mix in cooked rice, lime juice and cilantro, and season to taste.
Serves 4-6
Notes: Can add fresh peas, diced carrots and/or chopped Serrano or jalapeno chiles.

Courtesy homesicktexan.com

Lentils and Spinach

2 T Butter
1 T olive oil
2 onions, diced
3 cloves garlic, minced
1 cup lentils, rinsed
4 C water
2 bouillon cubes, or omit bouillon and water and use broth instead!! :)
1 1/2 tsp Cumin
1 can diced tomatoes, drained over paper towel
pepper to taste ( about 1/2 tsp)
2 C Spinach, rinsed and chopped
1/8-1/4 C lemon or lime juice (to taste) I just use bottled... no shame. :)


1. In a pot, on medium-low heat, saute onions and garlic in butter and oil for about 5 minutes.

2. Add remaining ingredients, except for spinach and lime juice. Reduce heat to low and simmer for 2-2 1/2 hours or until lentils are soft. (In crock pot, place all ingredients into pot and turn to low, cooking for minimum of 4hours or until lentils are tender, then follow step three as you would stove top prep.)

3. 5 minutes before serving, add spinach and lime juice. Allow Spinach to wilt and serve warm with bread(Naan), pita chips, or your favorite dipper. :)

courtesy ovenless chef (modified from recipe on allrecipes.com)

This would also work well in a crock pot on low for about 5-6 hours. Add spinacha nd tomatoes at end of process as above.

Homemade Eggnog

6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon/ or rum


1. Start by whisking the eggs, egg yolks, sugar, and salt in a large pot until well-blended. Keep on whisking while you slowly pour in the milk until it is completely mixed-in.
2. Next, turn your stove burner to the lowest possible setting and place pot on burner. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon. (Be patient... it will take a while to heat up and then it thickens quickly, so keep an eye on it and remove from heat as soon as it gets thick!)
3. Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg.
4. Now stir in the bourbon/rum, vanilla, and nutmeg, and transfer your mixture to a covered dish.
5. Refrigerate the mix for at least 4 hours before proceeding.

Finally, when you're ready to serve your eggnog, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!

Makes 12-14 servings.

For non-alcoholic eggnog, simply follow the instructions for steps 1-3. In step four, simply substitute 1 cup whole milk for the bourbon/rum and proceed with the remaining instructions.

courtesy eggnogrecipe.net

* I found nutmeg at Kim's Club... so far, that is the only place. I got my cream at Home Plus. (If you can't find nutmeg, try using cloves or cinnamon. Start with just a 1/4 tsp and work your way up based upon taste.)

Creamy Lentil Soup with Carmelized Onions

•1-1/2 cups red lentils
•4 cups chicken broth or water (bouillon cubes)
•1/2 teaspoon ground turmeric
•1 (1-inch) piece ginger root, peeled and chopped (I use powdered, about 1/2- 3/4 tsp)
•2 tomatoes, chopped (1 can diced)
•1 cup milk
•1-1/2 teaspoons salt, or to taste
•1/4 cup unsalted butter
•1 yellow onion, finely shredded
•1 teaspoon cumin seeds
•Fresh-ground black pepper, to taste
•1/4 cup chopped fresh cilantro, optional

Preparation:
Pick over the lentils, removing any stones or misshapen or discolored lentils. Rinse thoroughly and place in a deep pot. Add the chicken broth or water, turmeric, ginger, and tomatoes bring to a boil. Reduce the heat and simmer, uncovered, 25 minutes until the lentils are soft.

Remove from the heat and, working in batches, puree in a food processor fitted with the metal blade or blender until smooth. Return the soup to the pot, stir in the milk and salt, and heat until piping hot. Simmer gently over low heat while you finish the recipe.

In a skillet over high heat, melt the butter. Add the onions and cumin and cook, stirring occasionally, 5 minutes until the onions are brown.

To serve, ladle the soup into warmed bowls and sprinkle generously with black pepper. Divide the onion mixture among the bowls, sprinkle with cilantro, if desired, and serve at once.

courtesy about.com

*You can find lentils, spices and more at Asia Marts... check them out, there is sure to be one in your city. They are usually small markets with "Asia mart" or "Global mart" in English.

When we make this, I skip the puree step and I just slice the onion very thinly. This soup is really fun with the crunchy onions that you typically put on greenbean casserole! I also usually just cook this in the crockpot on low for about 4 hours and add the onions at the end. It makes for an easy and FLAVORFUL dinner! Bonus, inexpensive!

Red Lentil Curry

2 cups red lentils, or whatever lentils you have.
1 large onion, diced
1 tablespoon vegetable oil
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon minced garlic
1 teaspoon ginger root, minced
1 (14.25 ounce) can tomato sauce

Directions
1.Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender.(add more water if necessary).
2.While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
3.While the onions are cooking,combine the curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
4.Stir in the tomato sauce and reduce heat, allow the curry base to simmer until the lentils are ready.
5.When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.

courtesy allrecipes.com

A couple suggestions: add 1-2 Tablespoons of butter to get a little cremier texture.
Simmer the spices in a little oil before adding to onions... it brings out the flavor!
... again, you can find most of the spices and lentils in the Asia Marts.
Also, try cooking your lentils in a crockpot on low for minimum of 4 hours, then add the curry base/onions before serving. :)

Brigadeiro: Brazilian caramel-like candies

Image courtesy allrecipes.com
These Brazilian candies are quick and easy!!!

3 tablespoons unsweetened cocoa
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk

1.In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes. Remove from heat and let rest until cool enough to handle. Form into small balls and eat at once or chill until serving.


**The above directions were what came with the recipe... slightly vague, so here is a little more detailed explanation.
1.First off, sift your cocoa to break up any clumps... if you dont have a sift, just use a whisk and mix the cocoa until no clumps remain... you can also just mash the cocoa with your fingers.
2. Pour all ingredients in sauce pan and mix well before turning the heat on. I would recommend using a baking spatula.
3. Then crank the heat to medium heat and be prepared to stand there the whole time to stir... just keep stirring, just keep stirring.
4. When you tip the pan a little bit, and the "dough" appears to be loose from the pan, then wait another 2 minutes and then remove from heat... again, stiring the entire duration it is over the heat. (You don't want burnt candy.)
5. Let the dough cool for a few minutes while you lay out a layer of clear wrap. Pour the dough out on the clear wrap and using the spatula, create a thin 1/2 inch layer. (this will help the dough to cool more quickly and evenly.) Slap another layer of clear wrap on top and stick it in the fridge.
6. after about a half hour, get out some butter and the dough. grease your hands up with a smidge of butter and pinch off enough dough to make a small bite-sized ball.
(1/2-3/4 inch round) roll ball in palm of hands... you may have to use your fingers too... the butter can be slippery! ;)
7. once ball is formed, roll in cocoa powder, powdered sugar, hot cocoa mix, crystal sugar, sprinkles, nuts, coconut, just whatever your heart desires!
8. One batch should make about 15-20 balls depending on size.
(Best stored in fridge... makes for a good, chewy texture!)


courtesy allrecipes.com
** modified instructions courtesy ovenlesschef

You can get condensed milk in Asia marts. My asia mart carries a brand called Indo milk... check your local market and read fine print on cans of "milk" products. (I also found some at Home plus, but it is not consistantly on the shelf in the baking section.)