Avgolemono: Greek lemon chicken soup

•  Extra Virgin Olive Oil 
• 1/2 to 1 cup finely chopped carrots
• 1/2 to 1 cup finely chopped celery
• 1/2 to 1 cup finely chopped green onions
• 2 garlic cloves, finely chopped
• 8 cups low-sodium chicken broth
• 2 bay leaves
• 1 cup rice
• Salt and pepper
• 2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)
• 1/2 cup freshly-squeezed lemon juice
• 2 large eggs
• Fresh parsley for garnish (optional)

INSTRUCTIONS

In a large Dutch oven or heavy pot, heat 1 tbsp olive oil on medium-high. Add the carrots, celery and green onions, toss together to saute briefly then stir in the garlic.

Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.

To prepare the egg-lemon sauce, in a medium bowl, whisk together the lemon juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.

Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!

NOTES

Cook's Tip for Rice: Be sure to rinse the rice well. And it helps to soak the rice in water for about 15 minutes or so or until you are able to break one grain of rice easily. The rice will cook quickly and evenly.

Can you use orzo instead of rice? Yes, orzo is fine to use. You can use 1 cup orzo, and watch cooking time as orzo will cook more quickly (about 7 minutes or so)

Important Tips: 1. Make sure to temper the sauce. To make avgolemono sauce, you'll need to whisk two eggs with 1/2 cup of lemon, and while whisking with one hand, pour in two ladles of the hot chicken broth from your soup. That's really the trickiest part of this soup, but it's not that difficult.  And if you need to,  ask someone to help you pour in the broth, while you do the whisking. 2. Add avgolemono sauce to the soup at the very end, and immediately remove from heat. This is your very last step in the process, be sure to remove the soup from heat immediately or the eggs might begin to cook and the soup separates (you're not looking for an egg drop soup here.)

Prep Time: 5 mins

Cook Time: 30 mins

Category: Soup

Method: Stovetop

Cuisine: Greek

Find it online: https://www.themediterraneandish.com/avgolemono-soup-recipe/

Lentil Burgers

 

Ingredients

Makes 6

1

cup dried green or brown lentils

½

cup whole-milk Greek yogurt

¼

tsp. finely grated lemon zest

1

Tbsp. fresh lemon juice

2

garlic cloves, finely grated, divided

Kosher salt

6

oz. crimini mushrooms, stems trimmed

2

Tbsp. white miso

¼

tsp. smoked paprika

4

Tbsp. (or more) extra-virgin olive oil, divided

¼

cup (or more) oat, gluten-free 1:1 blend, or all-purpose flour

Whole wheat buns, sprouts and/or lettuce, and sliced pickles (for serving)

From Bon Appetit

Preparation

1. Step 1

   Pour water into a large saucepan to cover lentils by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain very well in a fine-mesh sieve, then let cool at least 10 minutes (spread them out on a baking sheet, which will help them cool faster).

   Step 2

   Meanwhile, combine yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt; set aside.

   Step 3

   Finely chop mushrooms and transfer to a medium bowl. Add miso, paprika, 2 Tbsp. oil, and remaining garlic clove. Add lentils (you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentils still remaining. Vigorously stir in flour until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1–2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.

   Step 4

   Working in 2 batches, heat 1 Tbsp. oil in a large nonstick skillet (nonstick is essential since these will definitely stick to a regular skillet) over medium. Cook patties until deeply browned and very crisp on bottom side, about 3 minutes. Carefully turn and repeat on second side, adding more oil as needed to maintain a light coating around patties in skillet.

   Step 5

   Spread reserved yogurt mixture on buns. Top with burgers, sprouts, and pickles.

   Step 6

   Do Ahead: Patties can be made 4 days ahead. Tightly wrap in plastic and chill.

White Chicken Chili

• 3 Tbsp. unsalted butter
• 2 Tbsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 garlic cloves, thinly sliced
• 1 lb. ground chicken, preferably dark meat
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• 1 tsp. chili powder
• 1 tsp. ground cumin
• ½ tsp. ground coriander
• Freshly ground pepper
• 2 4-oz. cans diced green chiles
• 2 15.5-oz. cans white beans, rinsed
• 3 cups low-sodium chicken broth

Sliced avocado, sour cream, cilantro leaves, sliced jalapeños, corn chips, and lime wedges (for serving)

Preparation

Step 1

Heat 3 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high until butter is melted. Cook 1 medium onion, finely chopped, and 4 garlic cloves, thinly sliced, stirring occasionally, until onion is softened, 4–6 minutes. Add 1 lb. ground chicken, preferably dark meat, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. chili powder, 1 tsp. ground cumin, and ½ tsp. ground coriander; season with freshly ground pepper. Cook, stirring often and breaking up chicken with a wooden spoon, until combined and chicken is no longer pink, 3–4 minutes. Add two 4-oz. cans diced green chiles and cook, stirring often and continuing to break up chicken, until chicken is cooked through, 2–3 minutes. 

Step 2

Add two 15.5-oz. cans white beans, rinsed, and 3 cups low-sodium chicken broth to pot and bring to a boil. Reduce heat and simmer, stirring occasionally and mashing some of the beans with spoon, until flavors are melded and chili is slightly thickened, 8–10 minutes. Taste and season with more salt and pepper if needed.

Step 3

Divide chili among bowls and top with sliced avocado, sour cream, cilantro leaves, sliced jalapeños, and corn chips. Serve with lime wedges for squeezing over.

From Bon Appetit

Chickpea Curry with Mint and Cilantro Chutney

 

Mint and Cilantro Chutney

• 2 cups (40g) cilantro leaves
• 2 cups (40g) mint leaves
• 3 cloves garlic
• 1 1/2 tablespoons minced ginger
• 1/4 cup Apple Cider Vinegar
• 3 tablespoons maple syrup
• 1 teaspoon kosher salt

Chickpeas

• 2 tablespoons olive oil
• 1 medium onion, diced (about 1 to 1 1/4 cups)
• 1 1/2 teaspoons kosher salt, divided
• 3 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 large carrot, peeled and diced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2/3 cup diced tomatoes, fresh or from a can
• 2 cans of chickpeas, save the water from the can
• 1/4 cup full fat coconut milk (optional)

Instructions

• Add all the chutney ingredients to a food processor. Blend until all the ingredients are well mixed. Transfer the chutney to a small bowl and cover. Let it rest while you cook the chickpeas.
• Heat the olive oil in a heavy-bottomed pot or a large sauté pan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally. Add 1/2 teaspoon salt, the minced garlic, ginger and serrano pepper and cook for 1 minute. Stir in the carrots and cook for another 3 minutes.
• Add the remaining teaspoon of salt, coriander, cumin and turmeric to the pot and stir to coat the vegetables with the spices. Add the diced tomatoes and chickpeas and stir. Add 1 cup of the reserved water from the can of chickpeas to the pot. If you forgot to save the water from the can, don’t worry. Water straight from the tap works, too. Turn the heat up to medium-high.
• Bring the liquids to a boil. Partially cover the chickpeas with a lid, reduce the heat to medium-low and let the chickpeas simmer for 15 minutes. Drizzle the coconut milk if using, and stir. Let the chickpeas cool off before tasting. Add more salt if necessary.
• Serve the chickpeas with cooked basmati rice and the mint and cilantro chutney. Leftover chutney will keep in the refrigerator for 4 to 5 days.

British Flapjacks

 Ingredients

2-1/3 cups rolled oats quick-cooking or old-fashioned, see Recipe Notes

½ cup butter salted or unsalted 

½ cup brown sugar light

¼ cup golden syrup see Recipe Notes 

¼ tsp sea salt flaky

Mix-ins as desired optional, see Recipe Notes

2/3 cup chocolate chips semi- or bittersweet, optional

Instructions

If you’re using American-style old-fashioned rolled oats, chop them in a food process to a medium coarseness (they’ll be closer to the texture you can find in the UK).

Heat oven to 325°F (160°C). Line an 8- × 8-inch baking pan with parchment paper. Try to get all four sides covered so the bars don’t stick when you remove them…you’ll have to do a little bit of parchment-paper origami, but trust me, it’ll make things easier later.

In a medium-sized pot, melt the butter with the brown sugar, golden syrup, and about ¼ tsp of flaky sea salt (omit if using salted butter) over medium-high heat. Once bubbles form, simmer for one minute, then remove from heat.

Stir in the oats and any desired mix-ins until the mixture is completely coated. Press into the pan in an even layer.

Bake the bars for 20 to 25 minutes, until deeply golden at edges. The longer cooking time will yield a deeper flavored bar, but it won’t be quite as soft and sticky as with a shorter baking time.

If you’d like to add a chocolate topping (and who wouldn’t?), let the bars rest in their pan on a cooling rack for 3 to 4 minutes before sprinkling the chips all over. Wait 5 minutes, then spread the melted chocolate in a even layer using a small offset spatula.

Let the flapjacks cool completely, either at room temperature or in the refrigerator (especially if you added the chocolate chip layer).

Use the parchment paper to slide them out of their pan onto a cutting board and cut them with a serrated knife into 16 squares or into 4 large ones, then cut those quarters diagonally to form 4 triangles.

Store at room temperature in an airtight container at room temperature for up to a week (if they last that long!).

Notes

If you can’t find golden syrup, try using honey or maple syrup. Just make sure it’s pure (not adulterated or pancake syrup) because you’ll really taste the flavor.

Rolled oats in the UK vs. the US have different levels of coarseness. American old-fashioned oats are whole, while British oats are smaller and more akin to US quick-cooking oats. If you have old-fashioned oats in your cupboard, just pulse them in a food processor to cut them a little smaller. That will keep the flapjack texture just right.

I

Chicken Wild Rice Soup

 

3 – 3 ½ cups shredded or diced chicken (approx. 1 lb chicken meat or 1 store bought rotisserie chicken)
3 cups cooked wild rice (2:1 water to rice ratio in rice cooker)
3 tablespoons unsalted butter
3 medium carrots, peeled as desired & diced
3 stalks celery, diced
1 medium yellow onion, diced
8 ounces cremini mushrooms (baby bella), trimmed & sliced
6 cloves garlic, finely chopped or grated
2 teaspoons dried poultry seasoning
2 teaspoons chicken base


4 cups chicken broth or stock, divided

1/2 cup flour

3 T butter
3 cups half & half
½ lemon, juiced
kosher salt & ground black pepper, to season


INSTRUCTIONS
Soften the veggies: Add the butter to a large, heavy-bottomed pot or Dutch oven (at least 5-qt capacity) over medium heat. Once melted, add in the carrot, celery, onion, & mushroom. Season with 1 teaspoon kosher salt & ground black pepper as desired. Stir to combine. Cook, stirring occasionally, until the veggies have softened slightly, 6-8 minutes. If you haven’t already, this is a great time to shred or dice the cooked chicken.

Cook the aromatics: Add the garlic, dried poultry seasoning, & chicken base to the pot, stirring to coat the softened veggies. Cook until fragrant, 1-2 minutes.

Build the chicken & wild rice soup: Make a roux by whisking flour in melted butter until cooked. Pour the chicken stock & roux into the pot. Cook, stirring often, until the stock thickens, 2-3 minutes. Stir the shredded/diced chicken and wild rice into the soup. Increase heat to medium-high to bring the soup to a steady simmer, then cook about 5 minutes, stirring occasionally, to bring the flavors together.

Finish the soup: Stir the half & half into the soup, cooking for about 5 minutes more to ensure it’s warmed through without boiling it. Turn off the heat & stir in the lemon juice. Taste & season with additional salt & ground pepper as needed.

Norwegian Waffles

 INGREDIENTS

7 eggs

¾ cups sugar

1½ cup flour

5 green cardamom pods, ground 

1½ cup sour cream 

6 Tbsp melted butter 

METHOD

Beat the eggs and sugar in a blender for 8 minutes, until the preparation becomes white and makes ribbons. 

Incorporate half the flour and cardamom, alternating with the sour cream, folding delicately using a spatula.

Add remaining flour and melted butter. Mix delicately - let rest for 10 minutes.

Heat the waffle maker. Pour about ¾ cup of dough at a time (or follow the manufacturer’s instructions). Close the appliance and cook for 6 to 7 minutes until golden.  Repeat with the remaining dough.

Cottage Pie

 Cauliflower topping

• 1 head of cauliflower, steamed
• 3 oz cream cheese
• 1/4 c milk 
• salt and pepper
• Blend together in food processor

Preheat oven to 400 degrees F

Filling

Saute 5 min:
2 tablespoons olive oil
1 cup chopped yellow onion

Add and cook until beef is brown:

1 lb. 90% lean ground beef 

2 teaspoons dried parsley leaves

1 teaspoon dried rosemary leaves

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Add and cook 1 min:

1 tablespoon Worcestershire sauce

2 garlic cloves -minced

Add and stir well:

2 tablespoons all purpose flour

2 tablespoons tomato paste

Add and bring to a boil. Reduce to simmer and simmer for 5 min:

1 cup beef broth

fresh or frozen peas, green beans, carrots, etc.

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the cauliflower on top of the meat. Carefully spread into an even layer. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.

5 Spice Tofu

•  1 block super-firm (16 oz) tofu
• ½ cup vegetable or chicken broth
• ½ cup water
• ¼ cup low-sodium tamari
• 1 tbsp brown sugar 
• 1 tsp chinese five spice blend

Preheat the oven to 350F.

Cut the block of tofu in half lengthwise, then cut each piece in half again to form four even blocks.

Add the broth, water, tamari, sugar, and five spice to the base of a large, oven-safe pot or sauté pan and whisk until combined. Place the tofu in the pan, then cover and bring to a simmer. Cook covered for 20 minutes on medium-low heat. Use tongs or a spatula to flip the tofu every 5 minutes, to ensure even cooking.

Place the pan into the oven and bake on the top-most rack for 10 minutes, then flip the tofu and bake for an additional 5-10 minutes, or until almost all of the liquid has evaporated from the pan. 

Let the tofu cool for at least 10 minutes, then slice and serve as desired. Leftovers will keep in the fridge for up to one week, or the freezer for up to two months.

From From My Bowl

 

Vegetable Pancit

 INGREDIENTS

• 8 ounces rice vermicelli noodles
• 1 small white onion, finely diced
• 6 garlic cloves, finely minced
• 4-5 cups shredded veggies (cabbage, carrots, sugar snap peas, bok choy, etc.)
• 1 cup chicken broth
• 1/4 cup low sodium soy sauce 
• 1/8 teaspoon sesame oil
• Salt and black pepper, to taste
• 3 green onions, finely sliced
• Calamansi juice or lemon juice

INSTRUCTIONS

Place the rice noodles in a large bowl and cover them with lukewarm water. When the noodles are soft, after about 10 minutes, drain and set noodles aside.

In a wok or large saucepan over medium heat, add in the oil along with the onions and garlic. Sauté for 4 minutes.

Add in the remaining vegetables along with a splash of the chicken broth and a pinch of salt. Cook for 3-4 minutes or until tender.

Remove the vegetables from the wok and set them aside. If there is leftover liquid, just leave it in the wok.

To the wok, add in the remaining broth and soy sauce. Bring to a simmer and then add in the noodles. Allow the noodles to simmer for about 5-7 minutes, or until cooked through.

Add in the vegetables, green onions, and sesame oil. Gently toss with tongs until uniform. Season with salt and pepper as desired. 

Serve with calamansi or lemon and enjoy!

https://sweetsimplevegan.com/vegan-pancit-bihon/

Salted Chocolate Chip Cookies

 Ingredients

½ pound (2 sticks) unsalted butter, melted and just warm to the touch

¾ cup packed light brown sugar

½ cup granulated sugar

1 egg

2 teaspoons vanilla extract

1 ¾ cups all-purpose flour

2 tablespoons nonfat milk powder

1 ¼ teaspoons kosher salt

½ teaspoon baking powder

¼ teaspoon baking soda

12 ounces semisweet or dark chocolate chips

¼ cup flaked salt

Instructions

Preheat the oven to 375 degrees F.

With a wooden spoon, mix the sugars together in a large bowl and add the melted butter. Stir vigorously for about a minute or more. Mix the egg and vanilla in the measuring cup you used for the sugar and add to the mixture. Stir until the mix gathers a glossy sheen, about 1 more minute.

Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined. Stir in the chocolate chips and mix until evenly distributed.

Use a #24 squeeze handle scoop to portion the dough (or lightly form into balls about the size of a golf ball) and place on a baking tray lined with parchment paper about 2 to 3 inches apart.

Bake for 9-11 minutes or until golden brown around the edges but still soft in the middle. The cookies will fall as they cool. Transfer to a cooling rack to cool completely.

https://www.foodiecrush.com/milk-bars-salted-chocolate-chip-cookies/

Ground Turkey Tacos

 For the taco seasoning:

• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne or other hot pepper
• 1/2 t salt
• 1 teaspoon cornstarch 
• 1 teaspoon dried oregano

Whisk together in a small bowl

For the tacos:

• 1 teaspoon olive oil or vegetable oil
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 pound ground turkey
• 1 (8 ounce) can tomato sauce
• 2 teaspoons apple cider vinegar
• 1 teaspoon brown sugar
• Salt and freshly ground black pepper

In a large skillet over medium-high heat, heat oil until shimmering. Add onion and cook until softened, about 5 minutes. Stir in taco seasoning and garlic until fragrant, about 30 seconds.

Add ground turkey and cook, stirring occasionally, until almost cooked through but still slightly pink, about 2 minutes.

Stir in tomato sauce, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.

Can add pineapple for Al Pastor-flavored tacos.

Moo Goo Gai Pan

Moo Goo Gai Pan Ingredients
1 tablespoon peanut or vegetable oil
1/2 pound boneless, skinless chicken breast (chopped into thin bite size piece)
2 cloves garlic (minced)
1 1/2 cup button mushrooms (sliced in half)
1 1/2 cup snow peas
1/2 cup canned bamboo shoots (drained)
1/4 cup canned water chestnuts (drained)
1 tbsp cornstarch mixed with 2 tablespoons water
ground white pepper

Marinade
1 tablespoon soy sauce
1 teaspoon rice vinegar
1 teaspoon cornstarch

Sauce
1/2 cup chicken stock
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 teaspoon sesame oil

INSTRUCTIONS

Put all the ingredients for the marinade in a bowl, add chicken, mix well and let sit for 20 minutes.

In a pan over medium high heat, add oil and chicken and cook for 5 minutes, or until chicken is cooked through. Transfer chicken on a plate and set aside.

In the same pan, add garlic, mushrooms and snow peas and cook on medium high heat for 5 minutes.

Add bamboo shoots, chestnuts and chicken and cook for 2 minutes.

Add ingredients for the sauce and stir. Add cornstarch and water mix and stir until sauce thickens.

Turn the heat off, season with ground white pepper and serve immediately.

Whole wheat topping for fruit crisps

3/4 cup rolled old-fashioned oats

1/2 cup whole wheat pastry flour

1/2 cup roughly chopped toasted nuts

1/3 cup light packed brown sugar

1 teaspoon kosher salt

8 tablespoons chilled unsalted butter, cut into small cubes

Mix all ingredients together. Work in butter with fingertips until no dry spots remain. Some of the butter will be fully incorporated while some may be in pea-size clumps.

Butter a 2 quart baking dish. Full with fruit filling (5 cups fresh fruit mixed with 3 T sugar, 1 T lemon juice, 1 T cornstarch; reduce sugar depending on the fruit). Top with the crumble in clumps, not pressing down.

Bake at 375 for 35-50 min, depending on the fruit you're using. Look for an evenly browned top and juices bubbling up through the topping.

Creamy Poblano Chicken with Roasted Corn and Quinoa

Grill corn and 3-4 chicken breasts 

Sauce:

Grill 2-3 poblano peppers and jalapeno (optional) until blistered. Let rest in bowl covered in plastic wrap until cool to touch. Meanwhile, saute 1/2 large onion, sliced, and 2 large garlic cloves, minced, in EVOO and butter. Peel and slice peppers. Blend 2/3 of the peppers, 1 cup packed cilantro leaves, 1/4 t salt, and 1/2 c chicken stock in food processor. Pour the pureed mixture in with the onions and garlic. Add the rest of the sliced peppers. Add 1/2 c chicken stock, 1/2 t salt, 1 T lime juice (or more to taste), 1 t honey, and 3/4 c heavy cream. Bring to a boil and simmer until thickened. Add grilled chicken breasts and coat with sauce. Season with salt and pepper.

Slice corn off cob. 

Optional: serve over quinoa. 

Garnish with cilantro and lime.

Pie crust

For 2 crusts (cut in half for 1)

2 1/4 cups all purpose flour
2 1/4 t kosher salt
1/2 T sugar
14 T unsalted butter, cut into 1/2 in cubes (9 T in refrigerator; 5 T in freezer)
1/2 cup ice cold water mixed with 1 T apple cider or red wine vinegar 

Combine flour, salt, and sugar in food processor. Add 9 T of butter and pulse until mixture resembles course meal. Add the 5 T of butter from the freezer and pulse again until pieces of butter are the size of peas or smaller. Add cold water, starting with 5 T, and pulse until dough starts to look crumbly. Stop when the dough holds together when you squeeze a small bit together. Dump onto a floured surface. Push mixture together and knead the dough until it sticks together and is smooth. Divide the dough. Form a flattened ball, wrap in plastic, and put it in the refrigerator for at least 1/2 hr. 

From Hooiser Mama: https://www.youtube.com/watch?v=jSasPLy5oe8

Pumpkin Pie

 Filling:

2 cups pureed winter squash, drained
2 eggs
3/4 c packed brown sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
1/2 cup whole milk
1/2 cup heavy cream

Beat squash with sugar and spices. Gradually beat in milk and cream. Pour into crust.

Bake at 425 for 15 minutes. Reduce heat to 350; bake 40-50 minutes longer, until set. Cover edges of crust with foil to prevent over-browning during the last 30 minutes if needed. Cool on a wire rack. Serve at room temperature or cold.

Stuffing

 4-5 cups cubed bread (dried out)
1/2 c butter
2 cups diced onion
1.5 cups diced celery
3 cloves garlic, minced
Salt and pepper
1.5 T each chopped fresh herbs- parsley, sage, rosemary, thyme
1-2 cups chicken stock

Preheat oven to 350. Butter a square or round baking dish. Place bread in a large mixing bowl. Saute onion, celery, and garlic with salt and pepper to taste in butter until soft, about 10 minutes. Stir in herbs. Cook for another minute. Stir in 1/2 c stock. Pour mixture over the bread cubes and fold in thoroughly. Add more stock until bread holds together in a ball when gently squeezed. Bake for 20-30 minutes.

Mom's recipe

2-3 loaves bread, cubed
4 cups celery, diced finely
1 cup onion, diced finely
1 cup butter
salt and pepper
2 t sage
1 t poultry seasoning

Saute celery and onion in 1 cup butter until tender crisp and mostly transparent. Sprinkle 1 T salt over bread crumbs and toss thoroughly. Sprinkle 1 t pepper, 2 t sage, 1 t poultry seasoning over bread and mix thoroughly (start with half the spice and add to taste). Pour veggies over bread, taste and add more spice if needed. Add chicken stock until bread holds together in a ball when gently squeezed. Bake at 350 for 20-30 minutes.

Swedish Cinnamon Buns

 https://www.gimmesomeoven.com/swedish-cinnamon-buns-kanelbullar/#tasty-recipes-72361

Cookie Ramekins

 

INGREDIENTS

• 6 tablespoon butter, melted
• 2/3 cup brown sugar
• 2 egg yolk
• 1 teaspoon vanilla
• 1/2 cup + 4 tablespoon flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup chocolate chips

1. Preheat oven to 325 degrees. Mix butter and brown sugar. Whisk in egg yolk and vanilla. 
   
2. Stir in flour, salt, and baking soda. Stir in chocolate chips. Divide between two 8-ounce ramekins and press gently to fill the bottom of each (see notes if you don’t have a ramekin).
   
3. Bake for 18-22 minutes (18 for underbaked, 20 for semi-baked, 22 for almost fully baked). Allow to cool for a few minutes so they firm up a bit.

https://pinchofyum.com/deep-dish-cookie-bowls#tasty-recipes-59254