Biscuits and Gravy

Ingredients
1 14-ounce package of vegetarian sausage or chicken sausage
4 tablespoons unsalted butter
4 tablespoons flour
4 cups milk
1/8 cup fresh sage, chopped,
Red pepper flakes, to taste
Salt and pepper, to taste

Instructions
1. In a large and deep (at least 2 inches) sauté pan, cook and brown sausage as directed on the package label, place the sausage in a bowl and set aside.
2. Using the same pan you used to cook the sausage, over medium heat, melt the butter.
3. Add the flour, and using a spatula, scrape up any browned bits from the bottom of the pan, stirring constantly.
4. Once the roux is golden brown, slowly add the milk to the roux and whisk constantly until the gravy is thickened, about 10-15 minutes.
5. Once thickened, add your cooked sausage, sage, and seasonings to the gravy.
6. Serve over warm biscuits.


(from http://www.thecurvycarrot.com/2011/11/14/biscuits-and-gravy/)

Escabeche

Pickled Jalapenos (escabeche)

Ingredients 

1/2 cup white vinegar
1/2 cup water
1 bay leaf
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
2 teaspoons honey (optional)
6 jalapeno peppers, sliced into 1/4″ wheels (remove the seeds and white pith if you want them less spicy)
1 carrot, peeled and cut into 1/4″ wheels
1 medium onion, peeled and cut into 16 wedges
6 cloves of garlic, peeled

Preparation

Put all the ingredients in a non-reactive (stainless steel) saucepan and bring to a boil over medium high heat. Continue boiling until the jalapenos have gone from a vivid green to an earthy olive green. Turn the heat off and allow the jalapeno pickles to cool.
These jalapeno pickles can be stored for a very long time in a sealed container in the fridge. Serve with tacos, nachos, or just about any of your favorite Mexican foods.

(from http://norecipes.com/blog/pickled-jalapeno-escabeche-recipe/)

Some salad

Ingredients:

Green beans, trimmed and lightly steamed

Mixed olives

Feta cheese

Avocado

Cherry tomatoes

Egg, boiled

Red bell pepper, sliced in strips

Chicken breast, seasoned and cooked

Salad dressing

Directions:

Really!?! Just eat this!

Pre-run apricot oatmeal muffins

Ingredients

• 1 1/4 cups whole wheat flour
• 1/4 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup quick-cooking oats
• 1/2 cup chopped dried apricots
• 1 Tablespoon butter
• 1/3 cup boiling water
• 1 egg
• 1/2 cup milk

Instructions

1. Preheat the oven to 400F
2. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon.
3. In anther bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted.
4. Let it cool for 5 minutes. Stir in eggs, milk and orange peel if desired. Stir the oatmeal mixture into the flour mixture and gently combine until moistened.
5. Fill greased or paper-lined muffin cups two-thirds full. Bake for 20-22 minutes or until a toothpick comes out clean.
6. Cool for 5 minutes before removing to wire racks.

Beer Bread

Ingredients

• 3 Tablespoons sugar
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons salt
• 12 ounces beer

Directions
Mix sugar, flour, baking powder, and salt in a large bowl. Add beer and stir until well combined. The batter will be wet and sticky.
Pour into a greased 9 x 5 pan and bake at 350 degrees for 50-60 minutes.

chilaquiles

Ingredients:
2-3 tomatillos
1-2 jalapenos
2 tomatoes
1 onion, plus extra
2-3 cloves garlic
3 cups stock
canola oil
eazpte
salt
stale corn tortillas or tortilla chips
egg
sour cream
queso fresco

Directions:
Boil together tomatillos, jalapenos, tomatoes, and onion. When tomatillos are army green let cool, drain, and put in a blender with 2-3 garlic cloves and about 3 cups chicken or vegetable stock.

Add some canola oil and sliced onions to a pan. Sautee until onions are tender then add blended salsa. Add epazote and salt to taste.  Once warm, add your stale chips. Let chips soak in the liquid for about 15 minutes. Serve it with a fried egg, sour cream, onions and cheese.

Thai cashew noodles with ginger peanut sauce

Ingredients

• Rice noodles, cooked
• 1 red bell pepper, finely chopped
• 1 cup red cabbage, shredded
• 1 cup shredded carrots
• 1/2 cup cilantro, chopped
• 1/4 cup green onions, thinly sliced
• 1/2 cup cashews, roughly chopped


For the Sauce:
• 3 Tablespoons peanut butter
• 1 Tablespoon honey
• 2 teaspoons ginger, freshly grated
• 3 Tablespoons soy sauce
• 1 Tablespoon seasoned rice vinegar
• 1 teaspoon sesame oil
• Lime wedges

Instructions

1. Add the cooked noodles to a medium mixing bowl. Add the bell pepper, cabbage, carrots, cilantro, green onions, and cashews.
2. To a small microwave safe bowl, add the peanut butter and honey. Warm them slightly in the microwave to thin, about 15-30 seconds. Stir until smooth and creamy. Add the ginger, soy, vinegar, and sesame oil and mix together until smooth. Add water by the teaspoon to thin, if needed, to achieve a pourable consistency. Pour the sauce over the noodles and vegetables (you may not need all of the sauce, so do it gradually to taste). Toss to coat. Top with additional cashews, green onions, and cilantro prior to serving. Serve with lime wedges and Sriracha sauce on the side. Serve at room temperature or chilled.