Good Food Every Day

Cinnamon Sugar Candied Pecans
Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Yield: 16

Ingredients
1 cup (207g) sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 large egg white
1 tablespoon vanilla extract
2 tablespoons (28g) unsalted butter, melted
4 cups (448g) pecan halves

Instructions
Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
In a small bowl, combine sugar, cinnamon and salt. Set aside.
In a large bowl, whip the egg white and vanilla until frothy (about 1 minute). You could use a mixer or do this by hand with a whisk.
Add the butter to the egg whites and whisk together until combined.
Add the pecans to the egg white mixture and stir until the nut are evenly coated.
Add the sugar mixture to the pecans and stir until evenly coated.
Spread the pecans evenly onto the prepared baking sheet.
Bake for 1 hour, stirring every 15 minutes.
Allow pecans to cool, then serve.

Chocolate Hazelnut Butter (Vegan)

Ingredients

1 1/2 cups Hazelnuts
1/8 cup Cocoa Powder
3 Tbsp Coconut Sugar
1/2 tsp Vanilla
1/8 tsp Sea Salt

Instructions

Spread hazelnuts on a baking sheet and roast in preheated 325° oven for 10-15 minutes. Keep an eye on them around the 10 minute mark.
Shortly after removing them from the oven, place them on a clean dish towel, and wrap the towel around them, sliding your hand back and forth so the skins remove. It’s not a big deal if you can’t remove them all.
Place the nuts, without the skins, in the food processor and process until they turn into a silky smooth butter. Should take between 5 and 10 minutes. You’ll have to stop and scrape the sides down a few times, so don’t walk away.
Add the remaining ingredients and blend for another minute or two, until it’s creamy and delicious.

Jack O’ Lantern Stuffed Peppers
Serves: 6 Prep: 25 Min Cook: 55 Min

Ingredients
1 lb ground beef
1/2 c uncooked long grain white rice
1 c water
6 orange bell peppers (or any color you want)
2 can(s) tomato sauce (8 ounce)
1 Tbsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
1 tsp Italian seasoning


Directions
Preheat oven to 350 degrees F.

Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Shortcut Pierogis
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 Yield: 16 pierogis

Ingredients

Caramelized Onions
2 sweet onions
2 tablespoons avocado oil or canola oil

Pierogis
1 (16 ounce) package frozen cheese and potato pierogis
2 tablespoons unsalted butter
1 tablespoon avocado oil or canola oil
salt and freshly ground black pepper to taste

Toppings
1/3 cup sour cream
3 strips cooked, crisp bacon, crumbled
3 tablespoons grated Parmesan cheese
chopped fresh parsley or chives
4 fresh lemon wedges

Directions

Trim the ends of the onions, cut in half lengthwise, and peel. Thinly slice the halves vertically from top to bottom.
Heat oil in a large skillet over medium heat. Add onions to skillet, tossing until well coated. Stir until they start to soften, then reduce heat to medium-low. Cook until onions start to brown, 15 to 20 minutes, stirring frequently. If they start to stick to the skillet, add a little water.
Meanwhile, heat butter and oil in a large nonstick skillet over medium heat, add pierogis in a single layer, and cook for about 16 minutes or according to package directions, flipping halfway through. Season with salt and pepper.
Transfer pierogis to a serving plate. Add a dollop of sour cream to each pierogi, top with caramelized onions and crumbled bacon. Sprinkle with Parmesan cheese and parsley, and serve with lemon wedges.

Cook’s Note
For softer pierogis, you can boil them. Place them in a large pot of boiling water, bring back to a boil, and cook for 3 minutes. Drain, then lightly brown in an oiled skillet for just a few minutes, add toppings, and serve.

Romesco Sauce
yield: 8 SERVINGS prep time: 5 MINUTES total time: 5 MINUTES

Ingredients

14oz canned fire roasted tomatoes, drained
12oz roasted red (bell) peppers, drained
¾ cup almonds
¼ cup extra virgin olive oil
¼ cup fresh parsley
1 tsp paprika
1 tsp crushed red pepper
2 cloves garlic
1 Tbsp red wine vinegar
Juice of ½ lemon
Salt, to taste

Instructions

Place all ingredients in a blender or food processor. Blend until you have a smooth consistency.
Taste and adjust for salt.
Serve as a drizzling sauce for meats, seafood or vegetables, or toss with pasta.

Grillable Veggie Burger (Black Bean Sunflower Seed Burger)
PREP: 10 MINUTES COOK: 35 MINUTES TOTAL: 45 MINUTES SERVINGS: 6 PATTIES

Ingredients
US

1/2 cup sunflower seeds or pepitas or heaping 1/2 cup nuts such as walnuts or pecans if you are ok with nuts.
1 tsp coriander seeds
1/4 tsp fennel seeds, optional
2 tsp oil
1.5 cups chopped or sliced onion, white or red onion
1 hot green chile, such as Serrano, finely chopped or use 2 Tbsp green bell pepper
1/2 tsp smoked paprika
1.5 tsp old bay seasoning, Or 2 tsp Cajun/taco/chili powder blend of choice
1/2 teaspoon garlic powder
3/4 cup cooked brown or white rice, I prefer white in these patties
15 oz can black beans drained well, or 1.5 cups cooked
1/2 tsp salt, more or less depending on if the beans and rice are salted
2 to 3 Tbsp bbq sauce
1.5 Tbsp flax seed meal
1/4 cup breadcrumbs, use gluten-free if needed

Metric

1 tsp coriander seeds
0.25 tsp fennel seeds, optional
1 tsp oil
240 g chopped or sliced onion, white or red onion
1 hot green chile, such as Serrano, finely chopped or use 2 Tbsp green bell pepper
0.5 tsp smoked paprika
1.5 tsp old bay seasoning, Or 2 tsp Cajun/taco/chili powder blend of choice
0.5 teaspoon garlic powder
140 g cooked brown or white rice
15 oz can black beans drained well, or 1.5 cups cooked
0.75 tsp salt, more or less depending on if the beans and rice are salted
2 to 3 Tbsp bbq sauce
1.5 Tbsp flax seed meal
27 g breadcrumbs, use gluten-free if needed
Toppings:
Tomato slices, onion slices
Sprouts or baby greens
Bbq sauce, mustard, mayo etc.

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Swamp Dogs
Prep Time: 5 mins Cook Time: 20 mins Marinate Time: 8 hrs Total Time: 8 hrs 25 mins Servings: 8

Ingredients

8 hot dogs
2/3 cup Italian dressing
2 tablespoons Worcestershire sauce
2 teaspoons Cajun seasoning
2 medium onions, thinly sliced
2/3 cup water
1/4 cup ketchup
1 tablespoon Dijon mustard or yellow mustard
8 hot dog buns

Directions
Using a sharp knife, make shallow diagonal cuts across one side of each hot dog, 1/8 to 1/4 inch deep and 1/4 inch apart.

Place scored hot dogs in a large resealable plastic bag and add dressing, Worcestershire, Cajun seasoning, and onions. Seal bag tightly, and turn to coat everything thoroughly. Refrigerate for at least 8 hours, or overnight for best flavor, flipping the bag occasionally.

Preheat a large cast iron or metal skillet over medium-high heat.

Remove the hot dogs from the marinade, letting excess drip off, and add to the hot pan. Reserve onions and marinade. Cook, undisturbed, until browned on one side, about 2 minutes. Rotate the hot dogs and cook until mostly browned, 2 to 3 more minutes.

Add reserved marinade and onions to the pan and cook, stirring occasionally, about 2 minutes. Add water to deglaze the pan and cook, stirring to loosen any browned bits from the pan. Reduce heat to medium-low and simmer until onions are very tender, 10 to 15 minutes, stirring occasionally.

Stir in ketchup and mustard and simmer a few minutes longer.

Serve hot dogs on buns topped with plenty of saucy onions.

Eclair Cake
prep: 25 mins additional: 4 hrs total: 4 hrs 25 mins Servings: 14

Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

Directions

Step 1 - Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
Step 2 - Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Step 3 - Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.