Grace's Roasted Fennel

1 Fennel Bulb, cut into 3/4 inch wedges
3 tbsp extra-virgin olive oil
coarse salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons roughly chopped flat-leaf parsley

Preheat oven to 425 degrees. Arrange fennel on a rimmed baking sheet. Drizzle with 2 tablespoons oil, and season with salf and pepper. Roast vegetables until caramelized on both sides, about 35 minutes, tossing after 20 min.

Drizzle with remaiing oil and the lemon juice. Add parsley, and toss to combine. Garnish with fennel fronds.

Svetlana's Muesli / Granola

5 cups rolled oats
1 cup shredded coconuts
2 tbsp sesame seeds
3/4 honey / maple syrup
4 tbsp vegetable oil
1 cup sunflower seeds
1 cup slivered almonds
chai tea extract

CIA's Herb and Smoked Salmon Deviled Eggs

12 Large Eggs, hard cooked, peeled, and split in half
1 Tbsp Dijon Mustard
1/3 cup Mayonnaise
1/3 cup Creme Fraiche
3 ounces cold smoked salmon, diced fine
1 Tbsp Chives Minced
1 Tbsp Parsley, minced
1 Tbsp fresh bronze fennel frond, minced

Salt and pepper to taste
Place egg yolks in large bowl and all other ingredients.
Mix to break up the yolk, season with salk and pepper, spoon silling into egg white halves and garnish with parsley
Chill and serve.

Kitchen on Fire's Phyllo Wrapped Apples with Whiskey Caramel Sauce

Caramel:
1 cup sugar
2-3 tbsp whiskey or bourbon
1/3 cup cream (room temperature)

Cook sugar on saucepan on medium heat
Melt, stirring occationally and breaking up sugar crystals till it turns amber in color
remove from heat and slowly stir in whisty and cream until smooth

For the Apples:
Preheat oven to 375-400°
mix 3 tbs sugar and 2 tbs cinnamon
Toss in thick sliced apples/pears/mangos
Add 1 tbsp lemon juice

Lay 2 sheets of phyllo dough and brush with melted butter
Roll 1 apple slice in dough
place onto a parchment lined cooking sheet and brush top with melted butter
repeat with remaining phyllo and apples
place apples into oven for 15-2 min till phyllo is golden brown

Ryan's Cous Cous

Pearled Cous Cous, garlic and herb flavored one

cook that
put it in the fridge to cool it down
Add chopped up veggies (cucumber, tomato, avocado, green onion )
add a little olive oil

Kitchen on Fire's Vegetable Coconut Curry with Herbed Jasmine Rice

Rice:
3 cups water blended with cilantro
Heat 2 tbsp oil in sauce pan over med/high heat, add rice with salt and pepper and sautee for 2-3 min, add cilantro water, bring to a simmer, cover, reduce heat for simmering.
Cook for 15 min till rice is tender
Remove from heat and fluff before serving.
Wrap lid in dry towel to prevent condensation (soggy rice eww)

Curry:
Head 3 tbs oil in large soup pot over medium heat
add 2-3 tbsp of red (I prefer the red) or yellow curry paste and stir til broken down and fragrant.
Add 2 cloves of minced garlic
1.5 tbsp minced ginger (you can mince by peeling ginger with a spoon)
1 tbsp lemongrass minced
1 medium onion minced
and sautee with salt and pepper
Increase heat to high
add veggies: carrots diced, sweet potato doced, 2 cups of button mushrooms quartered, delicata squash diced.
Sautee
Place in 4 cups of coconut milk
Add 3 cups vegetable stock
simmer and cook for 15-20 min till vegetables are nice and tender
remove from heat
stir in 1/4 cup thai basil
adjust seasoning with salt and pepper
Serve over rice

Yum!

Kitchen on Fire's Creamy 3 Cheese Sauteed Mushroom and Greens Pasta

olive oil
onion
3 cups of mushrooms, thinly sliced. You can use Button Mushrooms (soft and mild taste) or Shittake Mushrooms (meaty, robust flavor, just don't use stem it is too fiberous) or a mixture of the 2 types.
Bunch of greens, chopped
3 tbsp all purpose flour
3.5 cups 2 % milk (and less fat and it will be watery)
1/2 cup Mozzarella shredded
1/2 cup Provolone, shredded
1/2 cup Swiss cheese, shredded
1 lb Pasta of choice, cooked in salted boiling water
parsley minced
salt and pepper to taste

Heat oil in large saucepan over high head, add minced onions, salt pepper and sautee till onions are translucent.
Add in mushrooms with salt and pepper, saute till starting to brown.
Stir in greens till wilted
stir in four and saute for 2-3 min till flour turns blonde colored
Stir in milk and lower heat to medium simmer for mixture to thicken for a few minutes
remove from heat
(The combination of flour and milk used as a thickening agent is called Roux.)
stir in cheese
stir in cooked pasta and parsley.

When cooking pasta, strain with handle strainer (safer) and put directly into the sauce. Do this 1-2 minutes before pasta is done so it can complete cooking in the sauce and soak up the sauce instead of having to add oil (saving calories) to make it not stick and then dip in sauce which won't mix well chemically with oil.

Kitchen on Fire's Pesto

Pesto:
Basil Leaves or Cilantro
2 cloves garlic, peeled, cut in half
3 tbsp Pinenuts/Walnuts/Almonds/Cashews
3 tbsp Parmasan Cheese grated
1/4 cup olive oil (this was a bit much I thought)
6-10 slices Thick Crusty Bread
Salt and Pepper to Taste

food process till the puree is smooth and season with salt and pepper

Kitchen on Fire's White Bean & Greens Minestrone

2-3 tbsp Olive oil (taste it before you use, make sure you like the flavor of the oil since it will determine a lot of the flavoring of the final dish)
1 medium Diced Onion
1-2 Celery stalks diced
1 medium carrot diced
2 cups Canned Cannellini Beans, drained
1 small bunch of Kale chopped (keep the stem there is lots of flavor there, if it is super thick just chop that section into smaller pieces)
1 cups Fire Roasted Diced Tomatoes
8 cups of Vegetable or Chicken Stock
3/4 cups Arborio Rice

heat oil in large stockpot on medium heat and add salt
add in onion (till transluscent), celery, carrots, saute for about 5 min until starting to turn tender
stir in half cannellini beans along with tomatoes, greens, stock, rice
bring to a boil, reduce to a simmer and cover for 25-30min till veggies are tenter and rice is cooked through
strin in remaining beans and simmer for 3-5min

Kitchen on Fire's Asparagus & Leek Frittata

Saute garlic in pan
add leeks, asparagus, and herbs (thyme), salt, pepper
reduce heat and pour in 10 well beaten eggs
Stir in parsley and cheese
Cook on stovetop.
Once bottom is firm, use thin non metallic spatula to lift frittata edge closest to you.
Tilt pan slightly toward you so that uncooked egg runs underneath.
Bake in oven until top is set and slightly golden brown.
Remove from Oven, cool.
Run spatual around pan's edge to loosen.
Invert onto a serving plate.

Salt and pepper to taste.

Yum!