Tuna Melts

English muffins
Canned tuna
Mayo
Dill (optional)
Sliced cheddar cheese

Toast English muffins. Mix mayo and dill into tuna, and heap on muffins. Place a piece of cheese on top, and broil until the cheese is melted and bubbly.

Chilequilas

5 Eggs
6 Corn tortillas (more if eating taco style)
1/2 can mild green chiles
Grated cheddar or Mexican cheese to taste
Small amount of green enchilada sauce
Sour cream

Spray saute pan or coat with butter; heat to appropriate temperature for scrambled eggs. Cut corn tortillas into 1" squares and saute in hot pan. Add eggs, mix whites and yolks, and add green chiles. Scramble. Melt cheese in eggs at the end of cooking. Serve with enchilada sauce and sour cream on top, and tortillas on the side if desired.

Serves 2 generously or for dinner.

Butternut Squash Risotto from Simply Recipes

6-8 cups chicken broth (use vegetable broth for vegetarian option)
Butter
1 small onion, finely chopped
1 cup butternut squash, roasted (or any kind of squash, Acorn to zucchini)
1 cup arborio rice (can substitute medium grained white rice, but arborio is preferred)
1/2 cup dry white wine or cooking sherry
1/2 cup+ freshly grated Parmesan cheese
Salt

1 Slice butternut squash in half, place on a baking pan with cut side up, and roast at 350 until soft. Allow to cool enough to handle, and peel skin off (should come off easily). Roughly chop to break up any fibers holding the flesh together. 1 cup is approximately half a squash. Heat broth in medium sized saucepan and keep warm over low heat. Chop onion. Melt 4 T of butter in a large saucepan; and saute onion, adding the squash at the end.

2 Add rice to onion and squash. Cook 1 to 2 minutes. Add wine. Cook, stirring constantly until wine has been absorbed by the rice or evaporated. Add a few ladles of broth, just enough to barely cover rice. Cook over medium heat until broth has been absorbed. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, and the rice is tender, but still firm to the bite.

3 During the last minutes of cooking, add remaining tablespoon of butter and 1/4 cup Parmesan. At this point the rice should have a creamy consistency. Add salt to taste. Serve with remaining grated Parmesan.

Serves 4.

Doesn't freeze well.

Lamb Stew

1 T oil
1 1/2 lb lamb shoulder, cut into 2-inch cubes
2 medium onions, chopped (about 1 cup)
2 cups beef or chicken broth
3 medium potatoes, pared and thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 celery seed
1/4 teaspoon marjoram leaves
1/8 teaspoon thyme leaves
1 10-oz pkg frozen green peas

Heat oil in large skillet; brown meat well. Add onions; cook and stir until tender. Pour broth over meat and onions. Cover; simmer 2 hours.

Stir in potatoes and seasonings. Cover; simmer 30 minutes. Skim off excess fat. Stir in peas; cover and cook 10 minutes longer.

4 servings.

Queque de Arándanos/ Blueberry Bundt Cake (Monica's grandmother)

Ingredients:

2 tazas de harina/ 2 cups of flour (white or half white and half whole wheat)
2 tazas de asúcar/ 2 cups of sugar
100 gr. de margarina/ 100 gr. of butter
1 taza de leche/ 1 cup of milk
2 cucharaditas de polvos de hornear/ 2 teaspoons of baking powder
Ralladura de limón/ Lemon zest
3 huevos/ 3 eggs
Canela en polvo/ ground cinnamon
1 yogurt/ 1 yogurt (opcional/optional)
Blueberries

Preparación/ Cooking Instructions:

Mezclar, con la batidora, la mantequilla y el azúcar hasta que quede cremoso, agregar los 3 huevos, mezclar, agregar la harina, los polvos de hornear, la ralladura de limón, la canela y los arándanos. Mezclar todo y agregar la leche. Hornear en horno precalentado a una temperatura de 350 por 1 hora aproximadamente.

Mix the butter and the sugar until it's smooth. Add the 3 eggs and mix. Add the flour, baking powder, lemon zest, cinnamon and blueberries. Mix everything and add the milk. Bake in a preheated oven at 350 for 1 hour 15 minutes, approximately.

Note 1: In order to mix the butter and the sugar easily, you can put them in a bowl and place it in the oven while you're preheating it. By the time you take it out, it will be all melted and ready to mix with the rest of the ingredients.

Note 2: Blueberries are just one option for what you can make the queque with. You can also make it with sliced strawberries, with cranberries...or basically you can try whatever fruit you want!

Note 3: Don't use just whole wheat flour, that would make the queque too hard.

Note 4: The measurements on this recipe are approximates. Personally, I use the "eye-meter" :) which means that you add however much looks right...nobody has complained yet!

German Pancakes (or sweet Yorkshire Pudding eaten for breakfast)

Yield 2 9-inch pancakes.
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans or pies dishes well. Put eggs in blender, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Sift powdered sugar onto pancakes, eat with butter, nutella, banana, syrup, jam, or any combination thereof.

From Smitten Kitchen

Barbequed Tri-tip

Tri-tip steaks or tri-tip roast

Marinade:
Garlic
Salad oil
Red wine vinegar
Red wine
Salt and pepper

Mix marinade in ziplock bag. Add meat. Refrigerate for at least 2 hours for steaks and overnight for roast.

Barbeque. Eat lots!