A flaky crust filled with juicy ripe garden tomatoes and topped with a golden cheese crust.

Ingredients

Instructions

• 1½-2 pounds red potatoes, chopped into 1 inch pieces
• 1 cup sour cream
• ½ cup milk
• 1 can condensed cream of potato soup
• 1 packet of buttermilk ranch dressing (dry, not prepared)
• salt and pepper to taste
• toppings: bacon bits or crumbled bacon, chopped parsley

1. Add potatoes to slow cooker. Add sour cream, milk, potato soup, ranch dressing mix, and salt and pepper to taste (I used ¼ teaspoon each) and stir well.
2. Cover and cook on high for 2-3 hours or low 4-5 hours. Stir just before serving and top with bacon bits and fresh parsley.

1½ tablespoons unsalted butter

2 garlic cloves, minced

1 cup panko bread crumbs

Kosher salt and freshly ground black pepper

4 ounces pancetta

2⅓ pounds brussels sprouts, trimmed and halved

Zest and juice of 1 lemon

Baked Spaghetti & Meatballs

• Meatballs (I used about 1½ doz homemade meatballs) **Meatballs were fully cooked
• 24 oz jar marinara sauce (I used San Marzano Sauce)
• ½ yellow onion (diced)
• 3 cloves garlic (crushed)
• 1 tsp Italian seasoning
• 2 TBSP olive oil
• ¾ # spaghetti noodles
• 1-2 cups grated cheese (I used half colby-jack, half mozzarella)
• ½ cup grated parmesan

Instructions

1. In large cast iron skillet, sauté onions in olive oil over med/low heat. Add in garlic and continue sautéing until onions are tender.
2. Add cooked meatballs.
3. Add marinara sauce and tsp Italian seasoning.
4. Heat over med/low heat for about 20-30 minutes.
5. In separate large pot, cook spaghetti noodles according to package directions (under cook by 2 minutes).
6. With large slotted spoon, scoop meatballs from sauce and set aside.
7. Scoop cooked spaghetti (with large slotted spoon) into marinara sauce. Add in about ½ cup pasta cooking water. Gently stir until pasta is fully coated with sauce.
8. Add cooked meatballs to top of spaghetti.
9. Top with grated cheese & parmesan cheese.
10. Bake at 350* for approx 20-30 minutes or until hot and bubbly and cheese is melted.

• 2 cups prechopped peeled butternut squash
• 6 tablespoons water
• 2 cups baby kale
• 1 teaspoon canola oil
• 1/4 teaspoon salt
• 1 cup canned unsalted black beans, rinsed and drained
• 4 (8-inch) whole-wheat flour tortillas
• 6 ounces shredded part-skim mozzarella cheese (about 1 1/2 cups)
• Cooking spray

Heat a skillet over medium heat. Add squash and 6 tablespoons water; cover and cook 6 minutes. Uncover and stir in kale, oil, and salt; cook 2 minutes. Remove from heat.

Place 1/2 cup beans in a bowl; mash. Add remaining 1/2 cup beans and squash; toss. Divide mixture among tortillas; top evenly with cheese. Fold each in half over filling. Coat tortillas with cooking spray.

Wipe skillet clean; return to medium heat. Add 2 quesadillas; cook 2 minutes on each side. Repeat with remaining quesadillas.

Ingredients

1 cup cashews
3 cups carrots
2 cups cubed sweet potato
2 cups diced onions
1 cup nutritional yeast
1 clove garlic
1 cup roasted garlic cloves*
1 tablespoon smoked paprika
1 teaspoon cayenne
Salt to taste
1 cup gluten-free pasta

*To roast garlic, put peeled garlic cloves into an oven-safe container. Add enough olive oil to cover the garlic, and add some salt and thyme. Roast at 350 degrees Fahrenheit until the garlic is golden brown. Use the oil after as a garnish, in dressings, or on toast. Roast as much garlic as you want, but make sure you cover the garlic completely with oil, otherwise it will burn. Keeps well in the fridge for up to two weeks.

Method

Soak cashews overnight in the fridge. If you forget to do this, a couple of hours will do, but they’re best soaked overnight.

In a medium pot, add carrots, sweet potato, and onions and enough water to cover. Cook until all vegetables are soft.

Add cashews, nutritional yeast, garlic, roasted garlic, and all of the spices and use a hand blender on high speed until silky smooth. You can also transfer the ingredients to your blender, if you don’t have a hand blender.

Boil a gluten-free pasta or any pasta of your choice.

Serve the sauce over the pasta. We always serve just a bit of extra sauce. Sauce makes everything better.

Preparation

Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.
Cut off the rough part on the end of the cabbage leaf with a sharp knife.
Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won’t burn.
Pour crushed tomatoes over Halupkys.
Cover and bake approximately 75 minutes at 375º.
Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.
Serve with tomato sauce.

2 tablespoons extra-virgin olive oil

8 chicken thighs

Kosher salt and freshly ground black pepper

1 red onion, minced

3 garlic cloves, minced

1 tablespoon minced fresh ginger

2 tablespoons gochujang

3 tablespoons soy sauce

3 tablespoons rice vinegar

1 pineapple, peeled and cored, thickly sliced

1 bunch scallions, thinly sliced on the bias

INSTRUCTIONS

1. Preheat the oven to 375°F. Heat the oil in a large, oven-safe skillet over medium heat.

2. Season the chicken with salt and pepper. Place the chicken skin side down into the hot skillet and cook until the skin is evenly golden brown and crisp, 7 to 9 minutes.

3. Turn the chicken over and cook for about 3 more minutes. Transfer the chicken to a plate. Remove all but 1 tablespoon fat from the pan.

4. Add the onion, garlic, and ginger and sauté until the onion is tender, about 5 minutes. Add the gochujang, soy sauce and rice vinegar. Bring the sauce to a simmer, and simmer until it reduces by about half and becomes thick and syrupy. Remove the pan from the heat.

5. Return the chicken to the skillet, skin side up, and arrange the pineapple in the skillet. Transfer the skillet to the oven and cook until the chicken is cooked through and the sauce has thickened a bit more, 12 to 17 minutes.

6. Brush the sauce over the chicken. Garnish the chicken with scallions and serve immediately.

4 ears corn

8 strips bacon, diced

1 red onion, minced

1 clove garlic, minced

Kosher salt

½ teaspoon crushed red pepper flakes

16 ounces bucatini (or spaghetti or linguine)

2 large egg yolks

⅓ cup heavy cream

½ cup grated Parmesan cheese

Freshly ground black pepper

Chives, for serving

Directions

• Preheat oven to 450°. Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry.
• Transfer potatoes to a large bowl. Drizzle with oil; sprinkle with the remaining ingredients. Toss to coat. Arrange in a single layer in two 15x10x1-in. baking pans coated with cooking spray.
• Bake 20-25 minutes or until lightly browned, turning once.

Vegan/Paleo Cauliflower Walnut Taco Meat

Low-cal “fried” fish

August 26, 2018

Cheaters Skillet Paella

INGREDIENTS

6 servings

August 18, 2018

With grilled meat and veggies on repeat through the summer months, I constantly find myself craving something that just jazzes them up slightly. Now I have this creamy 3-ingredient sauce in my back pocket.

Magic Summer Sauce
Makes about 1 cup

1 cup plain yogurt
2 to 3 tablespoons Dijon mustard
1 to 2 teaspoons Sriracha or Asian chili-garlic sauce
Place all the ingredients in a small bowl and whisk to combine.

Creamy Turmeric Chicken Skillet

2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1 tablespoon peeled and minced fresh turmeric root
1/4 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt, plus more for seasoning
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons ground turmeric
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
Cooked basmati or jasmine rice, for serving
Chopped fresh cilantro leaves and tender stems, for garnish
Melt the butter in a 12-inch or larger skillet over medium heat. Add the onion, fresh turmeric, pepper, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the onions are softened, about 5 minutes. Meanwhile, place the chicken on a large plate with the smooth-top side facing up. Season with salt and all of the ground turmeric.

Push the onions to the outer edges of the pan and place the chicken, seasoned-side down, in a single layer in the middle of the pan. Season the chicken with more salt. Cook, undisturbed, until the chicken just begins to brown, no longer than 3 to 4 minutes (any longer and the turmeric will start to burn).

Using tongs, flip the chicken and cook for 2 minutes more. Pour in the wine and use a wooden spoon to scrape the browned bits from the bottom of the pan. Cook for 1 minute, pour in the cream and broth, and stir gently to combine.

Reduce heat to medium-low, cover, and cook until the chicken is tender and cooked through, and registers at least 165°F on an instant-read thermometer, 18 to 22 minutes. Serve over rice and garnish with cilantro.

PEANUT BUTTER CORNFLAKE COOKIES

Peanut Butter Cornflake Cookies are an easy and sweet treat with no baking required! Everyone will love these chewy, sweet, and salty cookies that are ready in no time at all!

INGREDIENTS:
1 cup granulated sugar
1 cup light corn syrup
1 cup creamy peanut butter
1 teaspoon vanilla extract
6 cups corn flakes

DIRECTIONS:
In a large saucepan, combine the sugar, corn syrup, and peanut butter. Cook over medium high heat until center starts to boil, make sure to stir constantly so the sugar doesn’t burn.
As soon as the sugar mixture comes to a boil, remove from heat and stir in the vanilla extract and corn flakes, mix until corn flakes are evenly coated in sugar mixture.
Use an ice cream scoop to drop cookies onto wax paper as quickly as possible before mixture starts to cool and harden.
Let cool on wax paper for 20 to 30 minutes before enjoying

May 12, 2018

UBC Cinnamon Bun Recipe

YIELD: 18 Large Cinnamon Buns

INGREDIENTS:
Dough
3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
Filling
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon

METHOD:
Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.

Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!