Almond MilkPudding (or pie) (Jan Fussell)

 1 cup sugar

1/2 cup cocoa

1/3 cup cornstarch

1/4 teaspoon salt

3 cups soy OR almond milk (plain, vanilla, chocolate)

3 Tablespoons butter

1 teaspoon vanilla extract

1/2 teaspoon orange extract (optional)

Mix together first four ingredients in saucepan (the sugar, cocoa, cornstarch, and salt). Whisk in 1/4 cup milk until foamy and smooth. Continue adding milk 1/4 cup at a time. Gently boil over medium heat until thickened, about 4-5 minutes, stirring constantly. Then, lower the heat and cover the saucepan. Let boil gently 5-10 minutes. Remove from heat and stir in butter and extracts. Cool and enjoy!

Lemon Chiffon Pie (McCall’s Cooking School)

 4 eggs, separated and at room temperature 

1 envelope unflavored gelatin 

1/2 cup lemon juice

1 cup granulated sugar

1/4 teaspoon salt

1 Tablespoon grated lemon peel

Yellow food color

1/2 cup heavy cream

GRAHAM-CRACKER CRUST

1 1/4 cups graham-cracker crumbs (18 crackers)

1/3 cup butter or margarine, softened

1/4 cup granulated sugar

1/4 teaspoon cinnamon

WHIPPED CREAM

1/2 cup heavy cream

2 Tablespoons confectioners sugar

Place egg whites in a large bowl of electric mixer and yolks in top of double boiler. 

Make crust by combining the crumbs, butter, 1/4 cup of sugar and cinnamon in a bowl. Blend with fingers or a fork. With the back of a spoon, press mixture evenly on bottom and sides of 9” pie plate. Do not cover rim with crumb mixture. Refrigerate.

Sprinkle gelatin over 1/4 cup cold water to soften and set aside. With wooden spoon, beat yolks slightly, stir in lemon juice, 1/2 cup sugar, and the salt. Cook, stirring over hot, not boiling water (water should not touch bottom of double boiler) until mixture thickens and forms a coating on a metal spoon, 8 - 10 minutes. Add gelatin, stirring to dissolve, add lemon peel, and 2 drops of yellow color. Remove from water. Turn into medium bowl set over an ice bath. Stir occasionally until it is as thick as egg whites (10 minutes). Meanwhile beat egg whites at high speed until soft peaks form. Beat in 1/2 cup of sugar, 2 Tablespoons at a time, beating after each addition. Beat until stiff peaks form. In a separate bowl, beat 1/2 cup cream with a rotary beater until stiff. Gently fold in gelatin mixture into egg whites with a wire whisk just until combined. Gently fold in whipped cream. Mound high in middle of pie shell. Refrigerate until firm (3 hours). Beat 1/2 cup cream with 2 Tablespoons confectioners sugar until stiff. Turn into pastry bag with #5 tip. Make lattice on top and rosettes around edge.

Serves 8

Pasta Primavera (Hello Fresh)

 1 red bell pepper, thinly sliced

1 zucchini, halved and sliced into 1/2” half moon slices

2 scallions, thinly sliced, separating whites from greens

1 lemon, zested and quartered

6 oz penne pasta

1 TB Tuscan Heat Spice

4 oz cream sauce

2TB crème fraiche (or sour cream)

2TB vegetable stock

4 oz peas

3 TB Parmesan cheese

1TB butter 

Optional - 10 oz chicken breast cut into bite size pieces

Adjust rack to top position and preheat oven to 450 degrees. Toss bell pepper and zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast 15-18 minutes. Cook chicken on medium heat with a drizzle of oil, 4-6 minutes, until cook through.

Cook penne until al dente, 9-11 minutes. Reserve 1-1/2cups pasta water, then drain pasta. In same pot, drizzle olive oil, add scallions over medium heat and 1 tsp Tuscan Heat Spice. Cook 1 minute. Whisk in cream sauce, stock concentrate and 1/4 cup reserved pasta water. Cook 2-3 minutes until slightly thickened. Reduce heat and add crème fraiche, whisking 7 until smooth. Add drained pasta, peas, and half the Parmesan cheese, half the lemon zest, 1 TB butter, and a big squeeze of lemon juice to sauce. Stir until coated. Stir in roasted vegetables. Taste and season with salt and pepper. Top with scallion greens and additional cheese.

Ecuadorian-Style Pescado Encocado (Barramundi with Buttery Rice & Lime) Hello Fresh recipe

 1/2 cup Jasmine rice

2 Scallions, thinly sliced, separating whites from greens

1 Roma tomato, diced into 1/2" pieces

1 Jalapeno pepper, thinly sliced into half moons after separating ribs and seeds

1 Lime, quartered

10 Oz. Barramundi (fish)

1 TB Fry seasoning (see recipe below)

1/2 tsp Cumin

3-1/2 oz Coconut milk

1 TB Cooking oil

1 TB Butter (optional - the sauce is great on rice)

In a small pot, combine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Pat barramundi dry with paper towels and season with 1/2 TB fry seasoning, cumin, and salt & pepper.

Heat a large drizzle of oil (optional) in a nonstick pan large enough for the fish, over medium high heat. Add fish skin side down (if it has skin), and cook until skin is crispy, 4-5 minutes. Turn off heat; transfer fish to a plate skin side up and remove skin (discard skin). Wipe out pan.

In the same pan, over medium high heat, cook scallion whites, tomato, a big pinch of salt and as much jalapeno as you like, stirring occasionally, until veggies are browned and tender, about 2-3 minutes.

Stir in coconut milk, 1/2 TB fry seasoning, and 1/4 cup of water. then add fish. Bring to a simmer and cook, undisturbed, until sauce has thickened and fish is cooked through, 2-3 minutes. Taste and season with salt and pepper. Add juice from 1/2 lime. 

Fluff rice and add juice of 1/2 lime (or add butter, if desired).

Serve rice and fish, scraping all the sauce on to the plates, then garnish fish with scallion greens and add a wedge of lime to each plate. Enjoy.

** Recommend doubling sauce ingredients to serve over the rice!

FRY SEASONING   (stores for 6 months)

1/4 c salt

2 TB paprika

2 TB onion powder

2 TB garlic powder

1 tp black pepper

1 tp dry mustard

1 tp cayenne pepper

Cherry Berry Jumble Fruit Pie (Good Housekeeping Nov 2020)

 2 pie crusts

1 TB all purpose flour

3/4 cup sugar

2 TB cornstarch

1 can sweet cherries

1-1/2 cups sliced fresh strawberries

1-1/4 cups fresh blueberries

3/4 cup fresh blackberries

1/2 cup fresh raspberries

1 TB fresh lemon juice

Roll out 1 pie crust to fit pie plate with edges extending. Chill 30+ minutes. Roll out other pie crust and cut into 9 strips and weave to create a lattice top. 

Whisk together flour, sugar and cornstarch.

Mix the berries and lemon juice, then stir into flour mixture. pour into pie crust and top with lattice crust. press crusts together to seal edges, crimp edges, then trim to fit pie plate.

Bake at 375 degrees about 1 hour until lightly browned and bubbly.

One-Pot Tomato Basil Pasta (SeniorsGuide.com)

 8 oz whole-wheat rotini

2 cups water

2 cups vegetable broth

15 oz diced tomatoes

2 TB olive oil

1-1/2 tsp Italian seasoning

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp crushed red pepper

6 cups baby kale or baby spinach

1/2 cup slivered basil

Grated Parmesan cheese for garnish

Combine pasta, water, broth, tomatoes. oil, Italian seasoning, onion powder, garlic powder, salt, and crushed red pepper in a large pot. Cover and bring to a boil over high heat.

Uncover, reduce heat to medium-high and cook, stirring frequently, for 5 minutes.

Stir in kale and cook, stirring often, until most of the liquid has been absorbed, 5-7 minutes more. If you are using spinach, add it after 10 minutes of cooking instead of 5 minutes so it cooks in the last 2-3 minutes. 

Stir in basil, Garnish with Parmesan cheese.

Serves 4

339 calories, Total fat: 10 g, Saturated fat: 1 g, Carbohydrates: 55 g, Fiber: 8 g, Total sugars: 6 g, Protein: 11 g, 

Spinach-Mushroom Quiche (Every Day with Rachael Ray)

 2 TB extra-virgin olive oil

4 yellow-fleshed potatoes, such as Yukon gold (about 12 ounces)

1/2 c finely chopped onion

1 TB cornstarch

salt and pepper

10 ounces fresh baby spinach

8 oz mushrooms, sliced

3 oz Swiss cheese, shredded

2 large eggs plus 2 large egg whites

 2/3 c milk

Preheat oven to 400 degrees. Grease quiche dish with 1 tablespoon olive oil. Using a food processor fitted with a shredding attachment, shred potatoes; transfer to a large bowl and stir in the onion, cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add potato mixture, flattening it into a 10-inch layer and cook until bottom is golden, about 10 minutes. Loosen, then invert onto the quiche dish and mold into a crust. Bake about 20 minutes.

Meanwhile, preheat skillet over high heat. Add the spinach, and 1/4 cup of water, and cook, stirring until wilted; drain. Squeeze out any excess water. Chop the spinach.

In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, until browned, about 6 minutes. Add the spinach; season with salt. Spoon half the mixture into the crust, add the cheese, then top with the rest of the mixture. 

In a bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour into the quiche dish and bake until set, 20-25 minutes.

Serves 4