Berbere spice blend

2 tsp cumin seed
2 tsp corriander seed
1 tsp fenugreek seed
1/2 tsp pepper corns
1/4 tsp allscipe berries
6 cardamon pods
4 whole cloves
2 dried hot chilles
3 T paprika
2 tsp salt
1 tsp turmeric
1/2 tsp fresh grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger

Toast all the whole spices and then grind in a coffee blender. add to already ground spices and store in an air tight container.

Baker's Chocolate Chip Cookies

1/2 c. butter
1 egg
1/2 c. white sugar
1/4 c. brown sugar
1 tsp vanilla extract
1 c. a.p flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp espresso powder (totally optional)
1 c. chocolate chips
1/2 c. chopped nuts (for those who won't eat them with out nuts, or feel free to omit them depending on your strategy)

Beat butter, egg, sugars and vanilla until light and fluffy. Add sifted dry ingredients, blend well. Stir in chips and nuts (if using). Bake at 375 for 8-10 min. Take them out a little before they look done, they'll set up while they cool. Devour, preferably with a large glass of milk. Adding 1/2 tsp of espresso powder would be nice since these are fairly sweet.

Best Chocolate Pudding/Fudgesicle

5 oz dark chocolate, chopped fine 

4 cups half and half 

6-10 egg yolks ( depending on how thick you want it or how many eggs you're trying to get rid of)

3 T sugar 

2 tsp cocoa

1 1/2 tsp espresso powder 

1 T vanilla extract 

1/4 tsp salt

Heat dairy, espresso powder, cocoa powder and salt in a saucepan until scalding and than take off the heat. Beat sugar with egg yolks until thick and pale yellow. Temper egg yolks into dairy (see note). Turn off heat, add chocolate a handful at a time, stirring slowly until all the chocolate is melted. Add vanilla extract. Strain through a mesh sieve. Eat warm or cold. Freeze in ice cube trays to make the best fudgesicel ever.

Sweet Potato Flapjacks

4 eggs, beaten well
2 c mashed cooked sweet potato
1 1/2 c buttermilk
1 1/4 c flour
1/2 tsp salt
1/2 tsp baking soda
1 tbls baking powder
1 tbls brown sugar
1/4 tsp cinnamon

Stir potato into eggs to blend well. Add buttermilk and smooth. Combine all remain ingredients in a bowl, mix and gently stir into batter until just smooth.

Fry and consume immediately. Makes a lot, but you'll eat them all anyway.

Colorado Posole

Inspired by Hatch Green Chili

3 lb pork loin or shoulder, roasted and chopped or shredded
1 large onion, diced
2 tbls chopped garlic
3 cans of fire roasted green peppers (20-24 oz)
1 can Rotel (or 1 can petite diced tomatoes and 1/4 cup chopped pickled jalapenos)
2 cups salsa verde (lacking this, add lime juice and cilantro to taste)
12 oz of light - medium beer
3 cups of stock (vegetable or chicken)
1 can of hominy
1 tbls chilli powder
1 tbls Mexican oregano
Gr. chili pepper to taste (~ 1 tsp can make it pretty hot)
1/2 cup of water
1/4 cup of cornstarch

INSTRUCTIONS

1. Simply season the pork roast with salt and pepper. Place in a large Dutch oven, cover and roast in a 350 degree oven until done. About 3 hours. Remove the roast from the pan and let cool and then shred the meat with two forks. Set aside.
2. Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and cook until soft, about 10 minutes . Add the garlic and cook until fragrant.
3. Add remaining ingredients, except the water and cornstarch. Bring to a boil and then simmer on low for 2 hours.
4. In a bowl combine water and cornstarch and stir until combined. Towards the end, add a little of this to thicken the soup.
5. Serve with warm flour tortillas and sour cream. Makes a full large crock pot full.

Massaged Kale Salad

For the dressing

• 1 1/2 T olive or walnut oil (also could use a combination)
• 1 1/2 tsp balsamic vinegar
• 1 tsp red wine vinegar
• 1 tsp Dijon mustard
• 1/4 tsp honey
• salt and pepper to taste

Whisk last five ingredients until combined. Slowly drizzle in the oil while whisking until fully emulsified. 

• 1/2-3/4 cup cubed butternut squash or sweet potato
• oil
• salt and pepper
• 1 clove garlic, minced
• several big handfulls of raw kale, chopped
• lemon juice
• feta cheese (optional)
• walnuts (optional)
• craisins (optional)
• pomegranate arils (optional)
• roasted beets (optional)

Lightly toss the squash with oil, minced garlic, salt, and pepper. Roast at 400 until creamy and slightly caramelized. In a large bowl, combine kale, a sprinkle of salt and a drizzle of lemon juice. Massage kale until wilted and tender (it will reduce in size by about half). In serving bowl, toss kale with desired amount of dressing and add squash and any other ad-ins you want. I like to add feta, walnuts, pomegranate seeds, or roasted beets (but not all at once).

Roasted Eggplant Salad

For the dressing

• 32 grams fresh basil
• 16 grams fresh parsley
• 2 cloves garlic
• 1/4 tsp cumin
• 1/4 tsp salt
• 1 1/2 T lemon juice
• 1 tsp Dijon mustard
• 2 T olive oil

combine all ingredients in a food processor and process till smooth and thoroughly combined.

•  Eggplant, roasted with salt, pepper, and oil until soft and creamy inside
• Tomatoes, diced
• Green beens,cut into 1 inch strips and steamed till temder
• Feta cheese
• Avocado, diced

Combine all the ingredients and toss with the dressing. Garnish with chopped salted roated almonds. Serve warm or at room temperature.

Thanksgiving dressing

• 2/3 cup chopped green pepper
• 2/3 cup chopped celery
• 1 cup chopped onion
• 1 tsp salt
• oil

 Saute until tender and remove to a bowl.

• 1 lb sausage, cooked in the same pan used for veggies

• 1 lb bread cut into 1/2 inch cubes, dried

• 1 cup toasted, chopped pecans
• 1 cup craisins
• 1 can water chestnuts, diced

• 1 T fresh, chopped sage
• 1 T fresh, chopped thyme
•  2 T fresh, chopped parsley
• Ground pepper to taste

•  1 stick butter
• 3 cup broth

Mix sauteed veggies, cooked sausage, herbs, pepper, and 1 cup broth. Mix in craisins, pecans, and chestnuts. Mix in bread. Pour into a 11x15 cake pan. Melt butter and 1-2 cup broth, pour over mixture and toss to combine. Ladle broth over dressing until bread crumbs are moist, there should not be standing broth. Cook at 350 until hot though and toasted on top.

Thanksgiving creamed onions

• 3 T flour
• 3 T butter
• 1 C. milk
• 1/2 C. chicken broth
• a couple dashes of Tabasco
• 2 T sherry
•  dash of ground cloves
• dash of thyme
• salt to taste
• 9 oz peeled pearl onions (peel when raw)

Melt butter in a saucepan. Add flour and whisk vigorously. when thick, slowly pour in milk and broth, whisking constantly. Add Tabasco, sherry, and spices; cook until desired thickness is reached. Boil onion until tender. Put onions in 1 qt. casserole dish, pour cream sauce over onions and cook at 350 until sauce bubbles at edges.

Fondue

For white fondue

• 1 bottle of blue moon beer or white wine
• 4 whole cloves
• 2 shmashed cloves garlic
• 4-5 pepper corns
• 1 tsp whole Dijon mustard
• flour
• 16ish oz of white cheese, havarti, white cheddar, fontina,est. (a combination is tasty)

Pour the beer or wine into a sauce pan. Add the cloves, garlic, and peppercorns and simmer, coverd, for about 30 minutes. Grate the cheese into a bowl and toss with just enough flour to cost lightly. Fish the whole spiced and garlic out of the liquid. Stir in the Dijon mustard. Over medium heat, add a handful and stir. Slowly add cheese, stirring constantly until it's all combined and smooth. If it seems very thin then a little more cheese tossed with flour until it smooths out. Serve with veggies (carrots cauliflower, broccoli, pepper, green beans, apple ect.) and bread.

For yellow fondue

• 1 bottle of beer
• 1-2 garlic cloves
• 3-4 cloves
• dash of Tabasco
• 1 T worcertershire sauce
• 1 T Dijon mustard
• Chedder cheese 
• flour

Precede like white fondue. Add Tabasco and Worcestershire with the Dijon.