I had a new bundt pan and a lot of frozen, very ripe bananas to use. It led to this is a very moist and dense fruity dessert cake. This is one variation in a long, yummy-looking line of bundt cake recipes on allrecipes.com

Ingredients

• 1/3 cup shortening
• 1 1/4 cups sugar, plus extra for dusting the bundt pan
• 2 eggs
• 1 teaspoon vanilla extract
• 3 very ripe bananas
• 2 cups flour
• 1 1/4 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup greek yogurt
• 1 cup of frozen raspberries, thawed
• 1 cup chocolate chips

Directions

1. Preheat the oven to 350.
2. Grease the bundt pan with shortening, then dust it with sugar.
3. Mix sugar and shortening on high speed.
4. Mix in eggs, one at a time.
5. Add vanilla and bananas and mix.
6. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Stir.
7. Alternately add some flour mixture and yogurt to the mixture and blend.
8. Stir in the raspberries and chocolate chips.
9. Pour batter into the bundt pan and bake at 350 degrees for 55 minutes.

This was my entry to Meatball Off 2012.  My life goal is to master all rice dishes, so when I went looking for meatball recipes this year, I was surprised to find meatball recipes that use rice instead of breadcrumbs as the binding agent.  The results were pretty good, although only good enough for 5th place against very stiff competition.

From the photo, the porcupine meatball is the dark one on the top left.  The combination of the sauce and the rice makes the meatball seem to have spines like a porcupine.

Ingredients

• 1 1/2 pounds of ground beef
• 1 onion minced
• 3 cloves of garlic minced
• 1 cup of uncooked medium grain rice (or long)
• 2 tsp of sea salt
• 1 tsp of pepper
• 1 tsp of hot smoked paprika
• 1 can of whole peeled tomatoes
• 1 can of condensed cream of mushroom soup
• 1 chopped green bell pepper

Instructions

1. Mix ground beef, onion, garlic, salt, pepper, hot smoked paprika and raw rice into a mixing bowl and mix thoroughly.  Strange as it sounds, the rice should go in raw and will get cooked via the process.
2. If you’re feeling adventurous, supplement the beef with sausage.  Just defrost the sausage until its soft and crumble it.  This,  BTW, is one of the reasons why Dana got second place!  ;-)
3. Assemble meatballs of about 1 to 1/2 inches wide.
4. Sautee meatballs with some olive oil over medium heat until well browned on all sides.
5. Set meatballs aside.  In the same skillet you sauteed the meatballs, sautee the green peppers until soft (a couple of minutes).
6. Add can of tomatoes and cover for 5 mins.
7. Crush tomatoes with a spoon (wash out for splatter!).
8. Add condensed soup, stir, and wait for it to boil.
9. Lower heat to simmer and let rest for 5 mins then add meatballs to the sauce
10. Bake in oven at 350 degrees for 1 hour.
11. For best results, refrigerate overnight and reheat in the oven the next day (20 mins at 350 degrees).

Ingredients

• 4-5 potatoes, chopped into pieces less than a square inch
• salt & pepper
• oregano & sage (optional)
• baby arugula
• olive oil
• 1/2 a lemon
• Parmesan cheese
• Other optional toppings: chopped avocado, bacon, shredded cheese

Directions

1. Preheat the oven to 375 degrees
2. Toss the chopped potato pieces in olive oil on a baking sheet
3. Season the potatoes with salt, pepper, and other optional spices such as oregano and sage
4. Roast the potatoes for 1 hour, turn the pieces after 30 min
5. While potatoes are roasting, prepare the other toppings. Cook and break bacon into pieces, chop the avocado, etc.
6. Spread the arugula on a platter, sprinkle parmesan cheese, and squeeze lemon over both
7. Add the roasted potatoes and other toppings to the arugula salad

1. 2 lb spinach, chopped (I used frozen – it’s easier because it’s already chopped!)
2. ¼ c minced onion
3. ½ lb feta cheese + ½ lb cottage cheese, mixed together
4. 4 eggs
5. 1 tsp dill
6. pinch parsley & salt
7. 1 stick butter, melted
8. ½ lb phyllo dough, thawed according to directions

Directions:

1. Combine first six ingredients together.
2. Butter 9×13” pan.
3. Place 4 leaves on bottom of pan, buttering each leaf with a basting brush.
4. Place ½ of spinach mixture on leaves.
5. Place 4 buttered leaves on mixture, buttering each leaf with a basting brush.
6. Place remaining mixture and 4 more leaves on top, buttering each leaf with a basting brush.
7. Turn edges of dough toward edge of pan.
8. Bake at 350 degrees for 30 minutes until golden brown.

NOTES:

You need to work really quickly with the phyllo dough. This takes a bit of practice.

The above recipe is for a casserole. To make appetizers, instead of using one pan, use two – this will make a thinner spanikopita, which you can cut into small squares.  These are a huge hit at parties!

2-3  cans prepared enchilada sauce OR

• 3 Tbsp plus 1/2 cup oil, divided
• 1 Tbsp flour
• 1/4 cup chili powder
• 16 oz chicken stock
• 10 oz tomato puree
• 1 tsp dried oregano
• 1/2 tsp gound cumin
• salt

Filling/other ingredients:

• 3 cups grated cheddar cheese
• 2 cups cooked and shredded chicken (I just boil a couple chicken breasts and pull the meat apart with a fork/knife —  you can also used cooked ground chicken, turkey, or beef)
• 1 onion, chopped
• 10 corn tortillas
• 1 c sour cream or Greek yogurt, for garnish
• 1/2 cup fresh cilantro or chopped scallions, for garnish

Directions:
Preheat oven to 350 degrees.

Sauce:
Easy out: use 2-3 cans prepared sauce, which is still really, really good, instead of homemade sauce.I use 3 cans, but I like them really saucy!
In saucepan, heat 3 Tbsp oil, add flour, and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano, and cumin, and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.

Enchiladas:
Combine cheese, chicken, and onion for filling. Heat remaining 1/2 C of oil in a skillet until hot. Using tongs, dip in tortillas, one at a time, to soften, and drain on paper towels. Next, dip each tortilla in sauce. On a plate, fill with a generous spoonful of filling and roll up. Place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.

Lower fat version: use cooking spray instead of oil in the skillet, and heat to soften the tortillas.

Ok, I know the name sounds weird, but I couldn’t think of anything more original. I threw all of this together on a Sunday night, because that was what was in the fridge… and it turned out surprisingly delicious. I made my own homemade crust, but you could use a store-bought one as well. The goat cheese makes this. Enjoy!

Ingredients:

• Pre-cooked 9” pie crust, store bought or homemade
• 1 small cooking onion, chopped
• 3 cups lightly packed fresh baby spinach
• 8 large eggs
• ½ cup milk, cream, or half and half
• ½ cup Greek yogurt or sour cream
• ¼ tsp salt
• 1/8 tsp white pepper
• 1/8 tsp dried dill
• 2/3 cups grape tomatoes, halved
• 6 slices cooked, chopped bacon
• ½ – 2/3 cup crumbled goat cheese

Directions:

1. Preheat oven to 325 degrees.
2. Saute chopped onion in oil (I used macademia nut oil) until translucent. Add spinach and sautee until wilted. Set aside.
3. Lightly beat eggs. Add milk, yogurt, salt, pepper and dill.
4. Stir in spinach and onion, tomatoes, and bacon.
5. Bake for 45 minutes or until knife inserted in center comes out clean.

1. Make some egg noodles.
2. In a pan or bowl if you’re feeling a little lazier mix: peanut butter, soy sauce, sesame oil (or olive if that’s all you have) Tb honey, sesame seeds if you like, squeeze of lime juice.
3. Thinly slice red/orange/yellow bell pepper
4. Mix noodles with sauce and top with peppers.

Nice to serve with Edamame.

Eli and Leo really dig this. It’s just as quick as mac & cheese and it’s not.

This will serve a crowd:

2 cups red lentils, washed and picked over
olive oil
1 onion chopped
1/2 apple thinly sliced and cut in quarters
3 cloves garlic, minced
just over half of one box of lo sodium veggie/chicken stock/water (stock makes them more flavorful.)
3 whole peeled canned tomatoes and a splash of their juice
hefty pinch dark brown sugar
big pinch: cumin
lesser pinches: curry powder, cinnamon, turmeric, salt, sage
splash of apple juice
2 handfuls raisins

basmati rice

1. Heat a stock pot on high. Heat olive oil. Saute onions until translucent.
2. Turn down the heat. Add Lentils to pan and dry and toast them a bit.
3. Add apple to the pan stirring and cooking until some of the juices are released.
4. Add minced garlic. Saute until just fragrant.
5. With your fingers break up the tomatoes and add them and the juice to the pan.
6. Add stock and remaining ingredients.
7. Bring mixture to a boil. Then turn the heat to low and cover the pot.

MAKE RICE.

Check after around 25 minutes to be sure their is still some liquid. The beans will take between 30-45 min to cook. If you need to, add more stock.

Beat lightly:
2 eggs
1 1/4 cup milk

Combine:
1 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 cup cornmeal

Mix above together with:
1/4 cup bacon fat (I used 2-3 tablespoons butter)

Pour batter onto waffle iron, place a piece of bacon on top before closing the lid.

Chicken
New York Fried Chicken in Salem, MA works for me.

• 5 leeks, cleaned and dark green parts discarded
• 4 large carrots, peeled and shredded or chopped into tiny bits in a food processor
• 6 medium potatoes, peeled and chopped into small pieces
• 2 cups loose spinach (could also use kale or other greens), stems removed
• 7 cups vegetable broth
• 5 Tbsp butter
• 2 bay leaves
• salt
• 1/3 tsp white pepper

Directions:

1. Cut the leeks crosswise into circular slices, about 1/4” thick
2. Melt the butter in a large soup pot.
3. Sautee the leeks, combined with about 1/2 Tsp salt in butter for about 25 minutes, until softened, over medium/low heat.
4. Add potatoes, spinach, and shredded carrots. Stir to coat.
5. Add the vegetable broth, bay leaves, white pepper, and more salt, if needed.
6. Simmer on low for about an hour.
7. Enjoy!

Makes 8-10 servings.

NOTE: To make this a creamy soup, puree the mixture in an immersion blender or food processor. Stir in 1 cup of heavy cream and 1 cup of buttermilk.