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.

Summer Pasta Salad

Ingredients:

• 3 cups, pre-cooked macaroni
• 1 cup diced red bell pepper
• 1 cup diced celery
• 1 cup frozen peas, defrosted
• 2-3 green onions
• 2 tbsp mayo
• 1/2 cup fat free plain Greek yogurt
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• 2-3 slices smoked Gouda cheese

Directions:

Combine the first five ingredients in a large bowl. Mix mayo, yogurt, vinegar, salt and pepper and add to pasta.  Cut cheese into small pieces and stir in. Serve chilled.

mushroom kale creamy pasta

Ingredients: 
8oz farfelle pasta, or other short-cut pasta
2 chicken breasts, cut into bite-sized pieces
2 teaspoons extra virgin olive oil, divided
1 shallot, chopped
1 Tablespoon butter
8oz sliced mushrooms
6 cups chopped kale
2 garlic cloves, minced
1/2 – 3/4 cup chicken broth
10 oz Philadelphia cooking creme Italian cheese and herbs
Directions: 

1. Cook pasta until al dente. Drain then set aside
2. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Cook chicken until no longer pink in the center. Remove to a plate then set aside.
3. Heat remaining teaspoon oil in skillet then add shallots and saute until they begin to turn golden brown, 1 minute. Add butter and melt then add mushrooms and saute until mushrooms begin to turn golden brown, 2-3 minutes. Add kale and garlic then saute until kale begins to wilt, 1 minute.
4. Add 1/3 cup chicken broth to skillet then place a lid on top and steam until kale is tender, 3-4 minutes. When tender, add cheese and enough chicken broth to make a sauce then stir until smooth. Stir in cooked pasta and chicken.

That's a spicy corn chowder

Ingredients

12 cup celery (finely diced) 12 cup red bell pepper (finely diced) 34 cup red onion (finely diced) 2 tbsps flour 1 tsp chili powder 14 tsp cayenne pepper 14 tsp cumin 14 tsp garlic powder 14 tsp salt

14 tsp black pepper 2 tbsps butter 1 tbsp olive oil 1 cup hash browns (frozen, shredded) 11 ozs corn 4 12 ozs green chilies (chopped) 2 12 cups chicken broth 34 cup heavy cream

Preparation Melt butter with olive oil in pot. Add celery, bell pepper, and onion and cook for 5 minutes or until tender.  Add hash browns, corn, and green chilis. Cook for another 5 minutes or until warmed through. Combine the dry ingredients and add to pot. Stir to combine. Add chicken stock and bring to a boil. Reduce heat and simmer for 5 minutes.  Add cream and simmer for 2 more minutes, stirring frequently.

Pumpkin Bread

Ingredients

1 can	pumpkin (15 ounce)
1 cup	sugar
1⁄4 cup	vegetable oil
1 cup	yogurt, plain non-fat or low-fat
1 1⁄2 cup	flour (all purpose)
1 1⁄2 cup	whole wheat flour
2 teaspoons	baking powder
2 teaspoons	baking soda
2 teaspoons	cinnamon
1⁄2 teaspoon	salt

Instructions

Preheat oven to 350 degrees.
1. In a large mixing bowl, beat together pumpkin, sugar, oil, and yogurt.
2. In a medium bowl, combine the flours, baking powder, soda, cinnamon, and salt; add to pumpkin mixture, stirring until just moistened.
3. Pour into 2 greased 9x5 inch loaf pans and bake for about 1 hour.
4. Cool on a wire rack for 10 minutes; remove from pan and cool completely.