Creamy beet pasta

2 medium beets
1 tsp. caraway seeds
2 green onions
1 bunch chives
1 oz. walnuts
salt
2 Tbs. creme fraiche or sour cream
black pepper
2 tsp. lemon juice
4 oz. feta cheese

Cook beets, covered, in enough water to cover generously, over medium heat until tender, about 40 to 50 minutes. (I usually wrap them in foil and bake in the oven for an hour).

Peel beets, chop into cubes and puree in food processor with caraway seeds.

Clean green onions and chop finely.

Cut chives into rings.

Break walnuts into small pieces (I usually toast them in the oven for a few minutes too).

Boil water and add pasta, cook until al dente. Reserve 3-4 Tbs. of cooking water.

Heat beet puree with green onion, walnuts, creme fraiche, reserved pasta water, salt, pepper, and lemon juice on stovetop.

Drain pasta and mix into beet mixture.

Mix chives and crumbled feta cheese together. Sprinkle on top of pasta to serve.

Chedder Scallions Drop Biscuits

2-1/4 cups flour
2-1/2 tsp. baking powder
3/4 tsp. baking soda
2 tsp. sugar
1 tsp. salt
3/4 stick (6 Tbs.) COLD unsalted butter, cut into 1/2 inch cubes
1-1/2 cups coarsely grated cheddar (about 6 oz.)
3 scallions, chopped
1 cup well-shaken buttermilk

Put a rack in the middle of oven and pre-heat to 450. Butter a large baking sheet.

Whisk together flour, baking powder, baking soda, sugar, and salt (or put them all in bowl of mixer and stir on low until mixed)

Blend in butter with with fingers or a pastry blender until mixture resembles coarse meal (I do this in the mixer too- with the paddle, on low for a couple of minutes)

Mix in chedder and scallions.

Add buttermilk and mix until just combined.

Drop dough in 12 equal mounds about 2" apart on cookie sheet.

Bake until golden, 12-15 minutes (the recipe says 18-20 minutes, but they're done in 12 in my oven).

These are SO DELICIOUS, and easy. From Gourmet Cookbook.

Artichoke-Parmesan-Sourdough Dressing

Ingredients

• 1 tablespoon butter
• 2 onions (3/4 lb. total), chopped
• 1 cup chopped celery
• 2 tablespoons minced garlic
• About 2 cups vegetable broth
• 1 loaf (1 lb.) sourdough bread, cut into 1/2-in. cubes
• 2 jars (6 oz. each) marinated artichoke hearts, drained and chopped
• 1 cup freshly grated parmesan cheese
• 1 1/2 tablespoons minced fresh rosemary leaves or 3/4 tsp. crumbled dried rosemary
• Salt and freshly ground black pepper
• 1 large egg

Preparation

1. In a 12-in. frying pan over high heat, cook butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 minutes. Pour into a large bowl. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

2. Pour 2 cups broth into bowl and add bread, artichoke hearts, parmesan, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

3. Preheat oven to 325° to 350° (use temperature turkey requires; see Note below). Spoon stuffing into a shallow 3-qt. (9- by 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, about 50 minutes.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

Dal With Winter Vegetables

From The Farm to Table Cookbook, by Ivy Manning

Put 1 and 1/2 cup red lentils into a pot with 6 cups of water, 1 bay leaf, 1 cinnamon stick, 1 tsp. turmeric, and 2 tsp. of salt. Bring to a boil, then simmer over low heat for 25 minutes, or until the lentils are a muted amber color and the mixture is the consistency of a thick porridge.

Add:

2 cups 1" cauliflower florets

2 large carrots, peeled and roughly chopped

1 cup roughly chopped cabbage

2 cups Yukon gold potatoes, cut into 2" chunks

Simmer until potatoes are tender, about 30 minutes.

Meanwhile, heat 3 T. olive oil in a large saute pan. Add 1 tsp. mustard seed, cover, and cook until the seeds pop, about 30 seconds. Reduce heat and add 1 tsp. cumin, 2 T. peeled, minced ginger, 2 T. minced garlic, 1 small serrano chile, finely chopped, and 2 cups minced onion. Saute until the onions begin to brown. Stir the mixture into the soup pot, season with salt and pepper, and serve in soup bowls, topped with chopped cilantro.

Joanne's Protein Muffins

These muffins are amazingly good for having no grain & no sugar....

- 1 cup cooked squash, pumpkin or sweet potato
- 4 eggs
- 2 cups almond flour (meal)
- 1 cup mashed ripe banana
- 1 cup chopped walnuts
- 2 T. olive oil
- 14 - 1/2 tsp. salt
- 2 tsp. baking powder

Prepare 12 muffin tins (unbleached muffin papers work well), preheat oven to 350 degrees. Beat the eggs until creamy. With mixer going, add bananas, almond flour, squash, oil, baking powder, and salt. Add walnuts at the very end. Fill muffin tins to the very top. Bake for 25 minutes. Cool on wire rack for 5 minutes, then remove from tin. These are best warm - just reheat individual muffins in the microwave.

Creamy Onion and Fontina Soup

1 Tsb olive oil
2 Tbs butter
5 cups thinly sliced onions
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. nutmeg
1/8 tsp. black pepper
rounded 1/3 cup flour
2.5 cups milk warmed slightly in micro
2.5 cups water
1/4 cup dry white wine
2 tsp dijon mustard
2 cups grated fontina cheese
dash of nutmeg and fresh parsley for topping

Warm oil and melt butter in soup pot. Add onions and salt and saute, uncovered, on medium high heat for about 10 minutes, stirring often, until the onions are translucent. Add the thyme, nutmeg, and pepper and continue to saute until onions are lightly browned about 10 minutes.

Lower heat and while stirring constantly, gradually add the flour to make a thick roux the consistency of paste. Gently cook for 1 minute, stirring constantly. Add one cup of milk and stir well to make a smooth thick sauce. Whisk in the remaining milk and the water, and increase heat to medium. Stir until smooth and beginning to thicken, about 5 minutes.

Add the wine, mustard, and grated cheese. Cover and cook on low heat for 5 minutes, until the cheese has melted and soup is hot.

Top each serving with a dash of nutmeg and parsley.

Serves 4 to 6 people.

From Moosewood Restaurant Daily Special cookbook

Coconut rice with edamame and sweet potatoes

1 tsp oil
1 cup peeled and diced sweet potato
1/2 cup chopped scallions
1 Tbs minced fresh ginger
10-ounce bag shelled edamame
1-1/4 cups jasmine rice
15 ounce can coconut milk
1-1/2 Tbs lime juice
1 tsp salt
1 cup water
1 tsp grated lime zest
1/2 cup chopped peanuts

In a large saucepan with a lid, heat the oil over medium low. Add the sweet potato, scallions and ginger and saute until the scallions have softened, about 4 minutes.

Stir in the edamame, rice, coconut, lime juice, salt and water. Bring the mixture to a boil, then cover, reduce heat to simmer and cook until the rice is tender and the liquid has been absorbed, 15 minutes.

Use a fork to fluff the rice, then stir in the lime zest. Top with peanuts.