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1 teaspoon fennel seeds
Kosher salt and freshly ground pepper
Zest and juice of 1 lemon
3 1-inch-thick boneless pork loin chops (1 pound total),trimmed and sliced into 1/4-inch-wide strips
3 tablespoons all-purpose flour
5 tablespoons chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 cup sliced shallots
1 small fennel bulb, trimmed and chopped
2 tablespoons tomato paste
10 ounces cremini mushrooms, sliced
1 1/2 cups red or white wine
4 cups peeled, diced fresh peaches (about 3 pounds)
1 cup peach nectar
1/2 cup sugar
3 egg yolks
4 cups milk
1 cup half-and-half
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Garnish: sliced fresh peaches
Combine first 3 ingredients in a medium bowl.
Process peach mixture, in batches, in a food processor until smooth, stopping to scrape down sides. Set aside.
Whisk together yolks and milk in a heavy saucepan over medium heat; cook, stirring constantly, 20 minutes or until mixture thickens and coats a spoon. Do not boil.
Remove from heat; whisk in peach mixture, half-and-half, lemon juice, and ground cinnamon. Cover and chill 4 hours.
Pour mixture into freezer container of a 6-quart electric ice-cream maker. Freeze according to manufacturer’s instructions. (Instructions and times will vary.) Garnish, if desired.
Note: For testing purposes only, we used a White Mountain 6-Quart Electric Ice Cream Freezer.
9 oz whole wheat spaghetti
1/2 small zucchini, cut into medium-sized pieces
1/2 small eggplant, cut into medium-sized pieces
1 yellow bell pepper, cut into medium-sized chunks
1 red onion, chooped
2 cloves of garlic, miced
1 cup cherry tomatoes, cut into halves
1/2 cup broccoli, cut into florets
1 handful kale, roughly chopped
3 1/2 cup vegetable broth
1 teaspoon dried Italian herbs (I used thyme,basil, rosemary, and oregano)
Put all ingredients except for the kale and the broccoli florets into a large pot. Pour in the vegetable broth.
Season with dried Italian herbs, salt, and pepper. Cook for about 12-15 minutes or until the pasta is soft.
Add the kale and the broccoli about 9 minutes into cooking.
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk 2
cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
1 1/3 cups [185 g] bread flour or all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
3/4 tsp table salt
1/2 cup [110 g] unsalted butter, at room temperature
1/2 cup [100 g] granulated sugar
1 cup [200 g] packed light brown sugar
6 Tbsp [90 ml] vegetable oil
1 cup [260 g] creamy peanut butter (not all-natural)
1 egg yolk
1 Tbsp pure vanilla extract
3 1/2 oz [100 g] milk chocolate
1/8 tsp table salt
1/4 cup [60 ml] heavy cream
Flaky sea salt for sprinkling
1 small butternut squash
2 tbsp. water
8 sheets phyllo dough
Olive oil cooking spray
1 c. pure pumpkin
1/2 c. Grated Parmesan cheese
2 tbsp. butter
1/4 c. torn sage leaves
1/4 c. walnuts
4 c. frisée
2 tbsp. lemon juice
1/2 cup all-purpose flour, divided
1/2 teaspoon ground mustard
1/2 teaspoon garlic pepper blend
1/4 teaspoon seasoned salt
4 boneless pork loin chops (4 ounces each)
2 tablespoons canola oil
1 can (14-1/2 ounces) chicken broth
In a large resealable plastic bag, combine 1/4 cup flour, mustard, garlic pepper and seasoned salt. Add pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil on both sides.
Transfer to a 5-qt. slow cooker. Pour broth over chops. Cook, covered, on low for 2-3 hours or until meat is tender.
Remove pork to a serving plate and keep warm. Whisk remaining flour into cooking juices until smooth; cook, covered, on high until gravy is thickened.