Shakshuka

Olive oil for sauteing veggies
1 large yellow onion
2 green peppers
2 garlic cloves
1 tsp sweet paprika
½ tsp ground cumin
Pinch red pepper flakes or hot sauce (optional)
Salt and pepper
3 cans of diced tomatoes
6 large eggs
¼ cup chopped fresh parsley leaves

Chop onion and bell peppers, and mince garlic. Saute until soft, add tomatoes and spices. Make "wells" in the sauce to break the eggs into. Add the eggs and cover until the egg whites just turn white. Serve and garnish with parsley.

Quinoa Bowls

Quinoa- leftover or cooked and cooled

Meat- cooked chicken breasts or pork, cubed and cold

Veggies-
any cooked leftovers: squash, broccoli, cauliflower, asparagus, green beans, carrots, roasted veggies (root vegetables: potatoes, turnip, parsnip, rutabaga, garlic, onion, Brussels sprouts, sweet potatoes), lentils, mushrooms, corn, beets

raw: leafy greens: lettuce, spinach, kale, herbs; tomatoes, peas, cucumbers, bell peppers

Honey Mustard Sauce-

2 parts honey
1 part mustard
salt
pepper
olive oil

Mix honey, mustard, salt and pepper, and adjust to taste. Add oil until desired liquid consistency is reached for a salad dressing consistency.

Fish Chowder

Fish stock:
-fish skeleton
-1 cup baby carrots, chopped
-1 cup roughly chopped celery
-2 bay leaves
-1 t whole peppercorns

Simmer in several cups of water for 5 hours or so. Strain the solids out with a colander.

Chowder:
Fish stock
4 potatoes
1 bunch of green onions
1 T freshly chopped Italian (flat-leaf) parsley
2-3 tilapia fillets
1 cup heavy cream
salt and pepper to taste
Optional: bacon, corn

oyster crackers and green onions/chives to garnish

Dice potatoes and simmer in stock for an hour. Chop the green onions and add with the parsley. Add the frozen/uncooked tilapia and cook just until it flakes apart. Add the heavy cream. Salt and pepper if needed. Serve and garnish.

Chocolate Chip Craisin Cookies

1/2 cup softened butter or Earth balance
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 egg
1 t vanilla extract
2 cups almond flour, gently packed
1/2 t baking soda
1/4 t salt
1/2 cup+ craisins
1/4 cup+ walnuts, chopped
8 oz Guittard extra dark chocolate chips

Preheat the oven to 375 degrees.
Mix butter and sugars together in a Kitchenaid mixer. Add the egg and beat on high for a couple of minutes. Add the vanilla.
In a separate bowl, add the baking soda and salt to the almond flour and whisk, making sure all the clumps, particularly of baking soda, are broken up. Add to the wet ingredients and mix until just combined. Add the walnuts and craisins and mix. Add more if you want more. Add the chocolate chips and mix until combined.
Drop onto one large or two medium cookie sheets lined with parchment paper. These cookies don't change shape much, so however big or small you make them is up to you. Bake for 8 minutes, then decrease the temperature to 350, and bake for another 4-6 minutes until lightly browned. Transfer to cooling racks immediately. Makes about 2 dozen cookies.

Kale Salad

a bunch of kale
2-3 lemons
1/8 cup balsamic vinegar
olive oil
salt
additional toppings: Parmesan cheese, toasted nuts, Craisins, avocado, shredded carrots, honey, bacon

Remove ribs from kale and cut into bite sized pieces. Squeeze the juice of the lemons over the kale and add the balsamic vinegar. Massage into the kale, mixing well. Allow to sit for 10-20 minutes. Taste to ensure the kale has been "cooked," and the bitterness removed. If not, add more acid, and massage again. Add a generous amount of olive oil and salt to taste.

Roast Duck

duck
3-4 citrus fruits, such as Meyer lemons or oranges
rosemary
sea salt

Preheat the oven to 375. Spray a 9x13 pan with nonstick spray, place a metal rack (roasting rack, toaster oven rack on top of its broiler pan, or small cooling rack- the goal is to lift the duck out of the duck fat that accumulates during the roasting) in the pan, and spray well with Pam. Empty the innards out of the duck and save for stock.

Cut the rinds off the fruit and cut in halves or thirds. Sprinkle with dried rosemary. Breast up, stuff the cavity with the fruit. If you are using fresh rosemary rather than dried, stuff the sprigs of rosemary in with the fruit rather than chopping and sprinkling on the fruit.

Cut slits in the skin of the breasts to allow the fat to drain and the skin to get crispy. Be careful not to slice into the meat. Spread a generous amount of salt on the skin. Roast in the oven for about an hour, or until the skin is browning and getting crispy. Turn the oven off until ready to carve, leaving the duck in the oven after pouring off the fat, and use the duck fat to fry up potatoes or veggies. Don't cover the duck as that will soften the skin.

One duck has two breasts and two drumsticks- 2 large servings or 4 small servings. They have much less meat than chickens. Serve the breasts with the skin on.

Guiso de Carne

carne vacuno
ajo
pimienta
sal
aceite
salsa de soya
cebolla
verduras congeladas (arrejas, choclo, zanahoria)
pimenton rojo
papas
vino

beef cut in strips
garlic
pepper
salt
oil
soy sauce
onion
frozen veggies
red bell pepper
potatoes
wine

Freir la carne vacuno picada en ajo tiras, pimienta, un poco de sal, en bastante aceite, hasta que la carne esté cocida (sin sangre). Agregar unas gotitas de salsa de soya a la fritura (opcional).
Saute the beef with garlic and a little salt in enough oil until the meat is cooked through. Add a few drops of soy sauce if desired.

Agregar cebolla picada en tiras, verduras congeladas, pimenton (preferencia rojo; rayar la mitad y picar tiras la otra mitad). Revolver bien con más sal.
Add onion cut in strips, frozen veggies, sliced potatoes, and bell pepper (save one half and slice the other). Stir well with more salt.

Agregar vino.
Add wine.

Dejar cocer a fuego lento sin que se pegue.
Cook under slow heat without burning.