Spinach-Carrot Medley

• 5 medium carrots, sliced
• 1 medium onion, sliced
• 10-12 oz frozen spinach
• 3 T. butter
• 3 T. flour
• 1 1/2 c. milk
• 1 c. shredded sharp cheddar cheese
• 1/4 tsp. salt
• dash pepper
• 1/2 c. buttered bread crumbs

 Cook carrots and onions in boiling, salted water until almost tender. Cook spinach. Drain vegetables. Melt butter in saucepan. Blend in flour and add milk. Cook, stirring constantly til mixture thickens and bubbles. Remove from heat. Add cheese, salt and pepper and stir til melted. Place half the spinach, then half the carrots and half the sauce in 1-qt. casserole dish. Repeat. Sprinkle with bread crumbs. Bake at 350 F for 15-20 minutes or til crumbs are golden brown.

Almost-Famous Swedish Meatballs

For the Meatballs

• 1/3 c. breadcrumbs
• 2 T. butter 
• 1/3 c. onion, minced
• 2 cloves garlic, minced
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• salt and pepper to taste
• 1/4 c. milk
• 1 tsp Worcestershire sauce 
• 3/4 lb ground beef
• 1/2 lb. ground pork
• 1 large egg, beaten
• oil, for brushing

For the Gravy:

• 2 T butter
• 2 T flour
• 1 1/2 c. beef broth
• 1 tsp Worcestershire sauce
• 1/4 c. sour cream
• salt and pepper to taste
• 2 T chopped fresh parsley (otional)
• Lingonberry jam, for serving (optional)

       To make the meatballs:
Preheat oven to 400 F. Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add onion, garlic, and spices, and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add beef, pork, and egg to the bowl and mix until combined. Roll the meat into 1-inch balls and arrange on a foil-lined baking sheet. Bake the meatballs until cooked through, about 20 minutes.

       To make the gravy:
Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking, til smooth. Slowly pour in the broth whisking vigorously to prevent lumps, add Worcestershire and bring to a simmer. Add sour cream and stir. Reduce heat to medium low and simmer until gravy thickens, about 10 minutes. Season with salt and pepper. Serve gravy over meatballs and sprinkle with parsley and Lingonberry jam, if desired.

Ground Lamb and Peas in Yogurt

• 2 tsp garam masala
• 2 tsp turmeric
• 1 tsp coriander 1/2 ts[p cumin
• 1/2 tsp chili powder
• 1 bay leaf
• 1 medium onion, chopped
• 1 T ghee or oil
• salt and pepper to taste
• 2 T tomato paste
• 1 1/2 lb. ground lamb
• 3 medium plum tomatoes, cored and chopped
• 1 cup whole-milk yogurt
• 1 1/2 c. frozen peas, thawed
• 1/2 c. roughly chopped cilantro

Put ginger-garlic paste, all spices except bay leaf, and 1/2 c. water in a blender and puree to a wet paste. Set aside. Over medium-high heat, melt ghee and add onion, salt and pepper; cook until caramelized, 3-4 minutes. Add lamb and bay leaf;cook, stirring and breaking the lamb up into small pieces, until browned and cooked through, about 5 minutes. Add tomatoes and cook, stirring occasionally, until softened, about 3 minutes or more. Remove the skillet from heat and stir in yogurt, peas, and cilantro. Adjust spices if necessary and serve with rice or flat-bread.

Palak Paneer

• 5-6  cups fresh finely chopped spinach, or 10 oz. frozen
• 1/3 lb. paneer, chopped into 1/4 or 1/2 inch cubes
• 2 medium tomatoes, pureed
• 3/4 -1 c. onion (more or less depending of how much you like it)
• 1 T oil or ghee
• 1 1/2 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin
• Pinch asafoetida
• 1/2 salt
• 2 T wheat flour
• 1/3 c. cream or 3/4 -1 c. milk (or a combination there of)
• 1-2 oz cream cheese, cut into bits
• 1/8 - 1/4 cup sour cream or yogurt

If using frozen spinach thaw and blend until creamy but not pasty. Blend tomatoes; add ginger-garlic paste and all the spices; set aside. Mix flour and dairy. Melt ghee and cook onions until light gold. Add tomato spice mix and cook off excess liquid. Add spinach, stir, and cook with top on for about 10 minutes or until thoroughly wilted. Add cream mixture and stir. Cook a few minutes until thick. Add chopped paneer and fold into spinach mixture and simmer for 2-3 minutes. Serve over rice if desired.

Swirl Coffee Cake

• 1 stick butter
• 3/4 c. sugar
• 2 eggs 
• 2 tsp vanilla 
• 1 3/4 c. flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 c. sour cream or yogurt
• 1/2 c. brown sugar
• 1 c. toasted chopped pecans
• 2 tsp cinnamon

 Combine the brown sugar, cinnamon, and nuts; stir and set aside. Cream butter and sugar. Add eggs and vanilla, beating well after each addition. Sift together the flour, baking powder, soda, and salt; add to creamed mixture alternating with sour cream, beginning and ending with flour. Pour half the batter into a greased, 10-inch tube pan; sprinkle half of pecan mixture over batter. Repeat layers. Bake at 350 F for 45-50 minutes or until toothpick comes out clean. Cool 5 minutes and then turn out onto serving plate.

Chile-Garlic Roasted Sweet Potatoes

• 4 tsp olive oil
• 1 T chile-garlic sauce (see note)
• 1 T soy sauce
• 1/8 tsp white pepper
• 1 1/2 lb. sweet potatoes, scrubbed, cut into 1-inch wedges or pieces

Position rack in lower third of oven, preheat to 400 F. Combine oil, chile-garlic sauce, soy sauce and white pepper in a large bowl. Add sweet potatoes; toss to coat with the seasoning mixture. Spread the sweet potatoes evenly on a rimmed baking sheet. Roast, stirring frequently , until potatoes are tender and browned, 20-25 minutes.

        Note: Chili-garlic sauce (like Sambal Oelek) is a blend of ground chiles, garlic and vinegar. It can be found in the Asian  section of large supermarkets and will keep for up to 1 year in the fridge.

Carrot Cake

• 3 sticks butter
• 1 3/4 c. sugar
• 2 c. flour
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
• 4 large eggs
• 1 tsp vanilla
• 3 1/2 c. grated carrots 
• 1 c. chopped walnuts

Preheat oven to 350 F.
Grease 3 (9 inch) cake pans. In a large bowl, cream butter and sugar. Sift dry ingredients.
Add the dry ingredients, alternating with the eggs, beating well after each addition. Add vanilla and mix. Add carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the pans and bake until set and a toothpick comes out clean, 25-30 minutes. Remove cakes and let cool in pans for 10 minutes then turn out and coll completely. Top with cream cheese frosting and enjoy.

       recipe by Emeril Lagasse

Sour Cream Chocolate Cake

• 2 cups flour
• 2 cups sugar
• 3/4 cup sour cream
• 1/4 cup shortening
• 1 cup sugar
• 1 1/4 tsp baking soda
• 1 tsp salt
• 1/2 tsp baking powder
• 1 tsp vanilla
• 2 eggs
• 4 oz. unsweetened chocolate, melted and cooled

Heat oven to 350 F. Grease two 9-inch pans. Beat all ingredients in large bowl in medium speed, scraping bowl occasionally, for 3 minutes. Pour into pans. Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes, turn out and allow to cool completely.

Sour Cream Frosting

• 3/4 cup sour cream
• 1/2 cup butter
• 3 oz. unsweetened chocolate, melted and cooled
• 2 tsp vanilla
• 2 cup powdered sugar (you may want more or less so be cautions in adding a lot at time)

Mix sour cream, butter, chocolate, vanilla. Stir n powdered sugar; beat just until frosting is smooth and spreading consistency.

Cream Cheese Frosting

• 10 oz. cream cheese
• 1/2 cup powdered sugar
• 2 tbls butter 5 tbls heavy cream (or coconut cream)
• Vanilla

Cream all the ingredients except the cream until light and fluffy. Add the cream slowly, beat till well incorporated. Keep at room temp. until ready to use, max of a few hours. NOTE add sugar a bit at a time tasting frequently till sweet enough.