Sunday, December 21, 2025
1 cup unsalted butter, softened to room temperature
1/3 cup sugar
1/3 cup light brown sugar, tightly packed
1 large egg yolk
3/4 tsp vanilla extract
1/8 tsp almond extract (optional)
2 1/4 cup all-purpose flour
2 tsp cornstarch
1/2 tsp salt
jam (strawberry and cherry work well)
- In a stand mixer, beat butter until creamy. Scrape down the sides of the bowl.
- Add sugar and brown sugar. Beat, gradually increasing mixer speed to medium-high until well-combined, about 30-60 seconds.
- Add egg yolk, vanilla extract, and almond extract, and beat well.
- In a separate bowl, whisk together flour, cornstarch, and salt.
- With mixer on low speed, gradually add in the dry ingredients until completely combined. The dough will seem very dry and crumbly, so pause occasionally to scrape the sides and bottom of the bowl.
- Scoop dough into tablespoon-sized balls and roll very well, so that the dough is round and there are no cracks or seams. Place the balls on a parchment paper-lined plate or cookie sheet, then use your thumb or the rounded back of a teaspoon to gently press an indent in the center of each ball.
- Transfer cookie dough to the freezer for 30 minutes.
- Preheat oven to 375 F. Microwave jam in a small bowl for 5-10 seconds until it stirs easily, but isn’t hot. Spoon the jam into each cookie, filling each indent to the brim.
- Place cookies at least two inches apart on a parchment paper-lined cookie sheet and bake for 11 minutes or until edges are just beginning to turn golden brown. Cool completely.
3/5 lb hot Italian sausage, loose or removed from casing
2 sticks butter
2 large yellow onions, peeled and chopped
3 cloves garlic, minced (optional)
8 ribs celery, diced
1 cup dry white wine
4 sprigs fresh rosemary
2 Tbsp fresh sage, chopped
18 ounces Pepperidge Farm sage & onion cubed stuffing
6-8 ounces fresh whole cranberries
1 crisp apple, peeled and chopped
1 cup shelled roasted pistachio nuts
1-2 eggs, lightly beaten
1-2 cups chicken (or turkey) broth
Salt and pepper to taste
- Cook and crumble sausage over medium heat in a skillet until browned. Transfer to a large mixing bowl.
- Melt butter in a skillet. Add onion, garlic and celery. Sauté until soft, about 5 minutes. Add white wine, rosemary, and sage. Cook for 5 more minutes.
- Add croutons, onion mixture, cranberries, apples, and nuts to the bowl with the sausage. Moisten with egg and broth. (Should not be soggy.) Season with salt and pepper.
- Put in a well-buttered covered casserole. Bake alongside turkey at 350 degrees until heated through, about 30 minutes. Remove lid and bake until top is crusty, about 15 more minutes.
Saturday, November 29, 2025
Avocados
Pico de gallo (store-bought or homemade)
Lime juice
Salt
Cumin
Cayenne pepper (optional)
- Mash avocados in a bowl, stopping before the desired consistency.
- Stir in other ingredients to taste.
Saturday, November 22, 2025
1 lb De Cecco penne
1 lb hot Italian sausage, loose or removed from casing
28 oz jar Mid’s traditional pasta sauce
1 yellow onion, diced
tomato paste
minced garlic
fennel seeds
heavy cream
- In a large saucepan, heat up olive oil, then add onion and cook until softened.
- Add sausage, breaking up and stirring until mostly cooked. Add tomato paste, minced garlic, and fennel seeds; cook for a minute then mix everything together thoroughly.
- In another pot, cook penne until 1-2 minutes less than al dente directions, reserving the cooking water.
- Add the pasta sauce to the sausage mixture, stirring occasionally until heated through. Add salt, black pepper, and crushed red pepper to taste. Stir in heavy cream.
- Stir the penne into the pasta sauce, adding some cooking water as needed until the right consistency and well-coated. Cook another 1-2 minutes in the sauce, tossing frequently.
Saturday, November 15, 2025
1/2 cup old-fashioned rolled oats (not quick oats or steel-cut oats)
1 Tbsp chia seeds
2/3 cup soy milk
2 tsp maple syrup
pinch salt
- Stir together oats, chia seeds, and soy milk in a two-cup container. Let sit one minute.
- Add maple syrup, salt, and stir again. Let sit several hours or overnight.
- Serve topped with fruit.
Friday, September 5, 2025
1 Tbsp olive oil
1 onion, diced
1/2 cup ajvar
2 cloves garlic, minced
1 tsp paprika
1/2 tsp onion powder
1/2 tsp cayenne pepper (optional)
1 cup white rice
15 oz can crushed tomatoes
2 cups vegetable or chicken broth
1 package frozen peas
parsley, chopped
feta, crumbled (optional)
- In a large pot, heat up olive oil, then add onion and cook until softened.
- Add ajvar, garlic, paprika, onion powder, cayenne pepper, and rice, and fry 2 minutes.
- Add crushed tomatoes and broth, stir well, and bring to a boil.
- Cover and simmer for 15 minutes, stirring occasionally.
- Add frozen peas and simmer for 5 minutes until peas are thawed and rice is done. (If necessary, add more broth or water.)
- Serve topped with parsley and feta.
30 oz canned cannellini beans, drained and rinsed
1/4 red onion, diced
2 Tbsp chopped parsley
3 Tbsp olive oil
1 Tbsp lemon juice
1 Tbsp white vinegar
2 Tbsp red wine vinegar
1 1/2 tsp dijon mustard
2 cloves garlic, minced
salt, to taste
- In a large bowl, whisk together vinaigrette until emulsified.
- Stir in red onion and parsley.
- Stir in cannellini beans, mixing well. Add more salt to taste. Let sit overnight for best results, and stir before serving.
7 oz can chipotles in adobo*
1/2 cup apple cider vinegar
2 Tbsp vegetable oil
2 Tbsp water
4 cloves garlic, chopped
pinch salt, to taste
- Combine ingredients in blender and blend on low to medium until homogeneous.
* La Costeña and Kroger brand are good, Embasa brand isn’t
Olive oil
Acid such as balsamic vinegar, red wine vinegar, or lemon juice
White vinegar (optional to increase acidity, especially if using balsamic)
Dijon mustard
Salt
Pepper
Garlic, minced (optional)
Herbs (optional)
- Combine, then whisk in a large bowl or shake in a small vessel with lid.
Mayonnaise
Dill pickles, minced
Lemon juice
Garlic powder
Onion powder
Salt
Black pepper
Dill (optional)
- Mix ingredients and let sit in fridge.