Savory Sausage and Spinach Penne

8 oz. Penne pasta

2 T. olive oil 

3 cloves garlic

1 lb.  sweet sausage, removed from casing

1 lb. fresh spinach, small leaves or larger ones torn

1 cup crushed tomatoes

1/2 c. chicken broth

1/2 c. dry white wine

3/4 c. oil-packed sun-dried tomatoes or 1/4 c. dried

1 T. chopped fresh basil or 1 t. dried basil

1 tsp. Tabasco pepper sauce

salt and pepper to taste

Parmesan cheese to taste

In a medium saucepan, cook pasta and set aside. In a large skillet over medium high heat, add oil and garlic.  Saute until garlic is lightly browned.  Add crumbled sausage meat, saute for 4 min., then push to sides of pan. Pour off oil.  Add spinach, saute until tender, about 3  min. Add crushed tomatoes, chicken broth, white wine, sun-dried tomatoes, basil, Tabasco and let cool 5 min. Removed from heat, add cooked pasta and toss lightly.  Salt and pepper to taste.  Sprinkle with parmesan and serve warm. 

Christmas Stollen

Bake at 375 for 30 min. Makes 2 loaves

1 envelope active dry yeast

1/4 c. very warm water

1/2 cup sugar

3/4 cup mlk

1/2 tsp. salt

3/4 c. (1.5 sticks) butter 

1 tsp. almond extract

1 T. grated lemon rind

2 eggs

5 to 5.5 cups sifted all purpose flour

1 cup chopped mixed candied fruits

1 cup raisins

1/2 c. chopped citron

1/2 c. candied cherries

1/2 c. chopped almonds

1. Sprinkle yeast into very warm water in 1 cup measure.  (very warm should feel comfortably warm when dropped on wrist.)  Stir in 1/4 tsp. sugar. Stir until yeast dissolves. Let stand until bubbly and double in volume, about 10 min. 

2.  Heat milk with remaining sugar, salt and 10 T. of butter in a small saucepan until lukewarm; combine with yeast mixture in a large bowl. 

3.  Stir in almond extract, lemon rind and eggs.  Beat in enough flour to make a soft dough; turn out onto lightly floured board.  Knead until smooth and elastic, about 10 min., using enough of remaining flour to keep dough from sticking. 

4.  Place in a buttered bowl; turn to bring buttered side up.  Cover with a towel or wax paper.  Let rise in a warm place, away from draft, 1 hour or until double in bulk.

5.  Punch dough down; turn out onto lightly floured surface; knead a few times.  Invert bowl over dough; let rest 10 minutes.  Knead candied fruits, raisins, citron, cherries and almonds into dough until evenly distributed.  Divide in half; roll each to a 12 x 8 " oval; fold in half by bringing one end of oval over to within 1/2 in. from edge of other end.  Place on one large or two small buttered cookie sheets.

6.  Let rise again in a warm place away from draft, 45 min. or until double in bulk.

7.  Bake in moderate oven  (375) 20 minutes; brush with remaining butter.  Bake 10 min. longer, or until loaves are golden brown and give a hollow sound when tapped.  Remove from oven.  When cool sprinkle powdered sugar on top. 

LEMON LENTIL SOUP

3 T. Safflower oil                 5 cups water/stock

2 c. Diced onions                 1/2 c. Fresh squeezed lemon juice

2 T. Crushed garlic               2 T. Fresh dill 

1.5 c. Finely diced carrot      4 c. Fresh greens, kale, spinach or sorrel

1 c. Diced potatoes                Salt & pepper

2 bay leaves

1 c. Diced celery

1 c. Dried red lentils

In soup pot sauté onions, garlic, carrots, potatoes and sauté until potatoes begin to soften. 15 min. Rinse and check lentils for stones.  Add celery and lentils to soup and continue to sauté for 5 min. Add water or stock and reduce heat to medium. Cover and simmer until lentils or all vegetables are tender. 15 min. Just before serving, remove from heat and stir in lemon juice and chopped dill & greens.  Stir until greens have wilted. Season with salt and pepper to taste. 

Butterscotch Pudding

INGREDIENTS

• 1 cup/240 milliliters heavy cream
• 1 cup/240 milliliters crème fraîche
• ½ cup/110 grams dark brown sugar
• ⅛ teaspoon kosher salt
• 1 tablespoon light, unsulphured molasses (optional)
• 2 teaspoons vanilla extract
•  Whipped cream and fresh berries, for serving (optional)

PREPARATION

1. In a medium saucepan, combine cream, crème fraîche, brown sugar and salt over medium-high heat. Bring to a simmer, stirring frequently to dissolve sugar.
2. Cook at a vigorous simmer until mixture thickens slightly, 5 to 7 minutes.
3. Remove from heat and stir in molasses and vanilla. Let sit until mixture has cooled slightly and a skin forms on top, about 20 minutes.
4. Stir mixture, then strain through a fine-mesh strainer into a measuring cup with a spout. Pour mixture into ramekins or individual serving bowls.
5. Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.

Salad Nicoise with grilled Fresh Tuna

Prepare all the vegetables before you begin cooking the potatoes and this salad will come together very easily. The classic garnish of tiny, briny piquant Nicoise olives is a hallmark of salade Nicoise. Can sub another small,  black, brined olive (no canned).

Ingredients:
 2 tuna steaks (8 0z. ea.) about 3/4" thick
2 T. olive oil

Vinaigrette

1/2 c. lemon juice from 2 or 3 lemons
3/4 c. extra virgin olive oil
1 med. shallot, minced (3 T.)
1 T. minced fresh thyme leaves
2 T. minced fresh basil leaves
2 tsp. minced fresh oregano leaves
1 T. Dijon mustard

Salad

4 large eggs
10 sm. new red potatoes (2 " diam) 1 1/4 # total each quartered
2 T. dry vermouth
2 med heads Bosto lettuce or Bibb, leaves washed, dried and torn into bite-sized pieces (about 8 c.)
3 sm. vine-ripened tomatoes (about 14 oz.) ea. cored and cut into eighths
1 sm. red onion (4 oz.) sliced very thin
8 oz. green beans, stem ends trimmed and ea. bean halved crosswise.
1/4 c. nicoise olives
2 T. capers

Kale and Broccoli Salad

1 C. kale ribs removed & chopped
4 cups broccoli florets
15 oz can drained and rinsed chickpeas
Half a red onion thinly sliced
1/4 c. thinly sliced basil
1/3 c. toasted pine nuts
1 minced garlic clove
2 tsp. dijon mustard
1 tsp. honey
1 T. grated lemon zest
1/4 c. lemon juice
6 T. extra virgin olive oil
salt & pepper to taste

Directions

1.  Steam the broccoli florets until tender, 6 to 7 minutes. Once cool, chop and combine with kale,     chickpeas, onions, basil and pine nuts.
2.  In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, shaking to emulsify. Season with salt and pepper.
3.  Drizzle broccoli mixture with dressing. Adjust seasoning and enjoy.

Red Quinoa Salad

 Red Quinoa Salad: 1 1/4 cup red quinoa 2 1/2 cups water 2 pluots or red plums 1/4 cup green onions 1/2 cup toasted walnuts (hazelnuts work great) 3 T. flax ...