Pozole - red with pork

 tastesbetterfromscratch.com

Ingredients

5lb pork shoulder or butt roast

10 cloves garlic- divided

2 teas salt

1 yellow onion - quartered

4 bay leaves

3 Tab better than bouillion chicken flavor

6 dried gaujillo chiles"

6 dried ancho chiles*

1-3 dried chiles de arbol - optional for spicier soup

2 Tab oil

1 Tab oregano

1/2 teas ground cumin

8 oz can tomato sauce

1 teas white vinegar

2 25oz cans white hominy, drained & rinsed

salt & pepper to taste

TOPPINGS

Thinly shredded cabbage

diced yellow or white onion

fresh cilantro

lime wedges

avocado- optional

a few thinly sliced radishes- optional

warm corn or flour tortillas, for serving

INSTRUCTIONS

1. Cut pork roast into 1 inch cube, trimming and discarding any big pieces of fat.  Add to the large stock pot with enough water to cover the meat by around 2 inches (8-10 cups of water. Bring to boil. Skim off any foam that rises to the surface.

2. add to the pot one quartered onion, 5 whole garlic cloves, bay leaves, 2 teas salt and chicken bouillon and simmer for 1 1/2 hours.

3. Meanwhile, remove seeds and veins from chilies and add to a small pot with enough water to cover them. Bring to a boil and boil for 15 minutes. Remove from heat.

4. Use a slotted spoon to spoon the chilies into a blender. Add 1 cup liquid from the saucepan, along with 5 peeled garlic cloves. Blend well until smooth. 

5. Discard any remaining water from the small saucepan that cooked the chilies. Add 2 TAb oil to it over medium heat. Pour the blended chilies mixture through a fine mesh strainer into the pot and cook for 10 minutes over medium low heat, stirring often.

6. From the stockpot with the meat, remove bay leaves, onion, garlic cloves, and neck bones (if used). Pour in the chili sauce mixture, tomato sauce, oregano, cumin, white vinegar, and hominy. Season with salt and pepper to taste. Bring to a slow boil, then simmer for 30 minutes, or until pork is very tender.

7. Taste and adjust seasonings (add more salt, bouillon paste, or oregano, to taste). 

8. The toppings added really make or break the soups end result! Ladle soup into a bowl and top with a handful of shredded cabbage, chopped onion, fresh cilantro, and a squeeze of fresh lime juice. You could also top with avocado and thinly sliced radishes. Serve with a tortilla or tostada on the side. 

Layered Mediterranean Vegetable Lasagna with Creamy Ricotta

This vegetarian lasagna is layered with roasted Mediterranean vegetables, a creamy lemon-ricotta filling, rich tomato sauce, and tender pasta sheets. It’s hearty yet fresh, beautifully balanced, and a guaranteed crowd-pleaser.

Prep: 25 minutes

Cook: 45 minutes

Total: 1 hour 10 minutes

Serves: 6

Ingredients

Roasted Vegetables

1 medium eggplant, sliced

1 zucchini, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

3 tbsp olive oil

1 tsp dried oregano

½ tsp dried thyme

Salt & black pepper to taste

Ricotta Layer

2 cups ricotta cheese

1 cup grated mozzarella

½ cup grated Parmesan

Zest of 1 lemon

1 egg

Salt & pepper to taste

Tomato Layer

3 cups good-quality marinara sauce

1 tsp dried basil

Pasta

9–12 lasagna sheets (no-boil or pre-cooked)

Garnish

Fresh basil or parsley

Instructions

1. Roast the Vegetables

Preheat oven to 200°C (400°F).

Toss vegetables with olive oil, oregano, thyme, salt, and pepper.

Roast for 20–25 minutes until soft and lightly caramelized.

2. Make the Ricotta Filling

In a bowl, mix ricotta, mozzarella, Parmesan, lemon zest, egg (if using), salt, and pepper.

Stir until creamy and smooth.

3. Assemble the Lasagna

Spread a thin layer of marinara in a baking dish.

Add a layer of lasagna sheets.

Spread ricotta mixture, then roasted vegetables.

Spoon marinara on top.

Repeat layers 2–3 times, finishing with sauce and cheese.

4. Bake

Cover with foil and bake at 180°C (350°F) for 30 minutes.

Uncover and bake another 15 minutes until bubbly and golden.

Rest for 10 minutes before slicing.

Notes

Lemon zest brightens the ricotta and balances richness.

Roasting veggies first prevents watery lasagna.

Use no-boil sheets for easy assembly.

Tips

Add spinach or kale between layers for extra greens.

For extra creaminess, swirl in 2 tbsp Greek yogurt into ricotta.

Tastes even better the next day!

Frequently Asked Questions 

Can I make this ahead?
Yes! Assemble up to 24 hours ahead and bake when needed.

Can I freeze it?
Absolutely. Freeze baked or unbaked for up to 2 months.

Can I make it vegan?
Yes — use plant-based ricotta and mozzarella.

Baked Apple Cider Donuts

• This might be easier to read on the website     https://sallysbakingaddiction.com/baked-apple-cider-donuts/print/66682/
  Author: Sally
 
• Prep Time: 45 minutes
 
• Cook Time: 10 minutes
 
• Total Time: 1 hour
  
 
• Yield: 12-14 donuts

Baked, cakey, and delicious apple cider donuts are made with apple cider reduction to intensify its flavor. Warm and dipped in cinnamon sugar and apple pie spices, this fall treat will become your new favorite too.

Ingredients

• 1 1/2 cups apple cider 
• 2 cups flour (spooned and leveled) 
• 1 teasp baking soda
• 3/4 teasp baking powder
• 1 teasp ground cinnamon
• 1 teasp apple pie spice ( cinnamon, cardamom, nutmeg)
• 1/4 teasp salt
• 2 TAB unsalted butter, melted
• 1 large egg, at room templ
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup milk, at room temp
• 1 teasp vanilla 
• 
  

Topping

• 1 cup sugar
• 3/4 teasp cinnamon
• 3/4 teasp apple pie spice
• 6 TAB unsaled butter, melted 

INSTRUCTIONS

REDUCE the apple cider: Stirring occassionally, simmer the apple cider in small saucepan over low heat until you''re left with about 1/2 cup. 

1.  Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup (120ml). Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.
2. Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
3. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.
4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.
5. Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
6. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
7. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.
8. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

1. Make Ahead Instructions: You can freeze the donuts, coated or not coated in the toppings, for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. I usually just zap ’em for a couple seconds.
2. Special Tools (affiliate links): Saucepan | Donut Pan | Glass Mixing Bowls | Whisk | Large Zipped-Top Bag | Cooling Rack
3. Apple Pie Spice: Do you have apple pie spice where you live? It’s pretty standard here in the US. If you don’t have access to store-bought apple pie spice, you can make your own with cinnamon, cardamom, and nutmeg.
4. Milk: I usually use buttermilk, but I’ve found that any milk (dairy or nondairy) works pretty well. For a denser crumb, you can use 1/2 cup plain yogurt or sour cream instead.
5. No Donut Pan? Make donut muffins in your standard 12-cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full, then bake at 350°F (177°C) for about 18-20 minutes or until a toothpick inserted into the center comes out clean. Makes about 10-12 apple cider donut muffins.
6. Minis: Want to make mini donuts or mini apple cider donut holes in a mini muffin pan? Grease your pan, add the batter to the pan only about 3/4 of the way full. Bake at 350°F (177°C) for about 8-9 minutes.

Find it online: https://sallysbakingaddiction.com/baked-apple-cider-donuts/

Minestrone - Darla McCraken Serves 6

Saute for 5 min until tender

    2 Tab virgin olive oil

    1 small yellow onion chopped

    2 med carrots, peeled & diced

    2 celery stalks , diced

Add & cook for 1 minute

    1 medium zucchini, diced

    1 cup 1" pieces of green beans (fresh or frozen)

    4 garlic cloves, minced

    2 dried bay leaves

Stir in 

    2 TAB tomato paste

Add & bring to boil

    6 cups chicken broth

    1 28oz can diced tomatoes with juices

    1 14 oz can cannelloni beans , drained & rinsed

    1 cup elbow macaroni

    1 teas dried basil

    1 teas dried thyme

    1/2 teas dried oregano

    Pinch red pepper flakes

    Salt & Pepper to taste

Simmer on low 25-30 min. 

Thai Chicken Coconut Red Curry (with lots of Carrots!)

 This is a hit at my house. It's a pretty quick meal. Everyone at my house loves it!

It comes from www.averiecooks.com

Ingredients 

2 to 3 tablespoons coconut oil, olive oil may be substituted

1 medium/large sweet Vidalia or yellow onion, diced small

1 pound boneless skinless chicken breast, diced into bite-sized pieces

3 cloves garlic, finely minced or pressed

2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped

2 teaspoons ground coriander

one 13-ounce can coconut milk, I used lite; full-fat will deliver a richer/thicker result

1 to 1 ½ cups shredded carrots

1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)

1 teaspoon kosher salt, or to taste

½ teaspoon freshly ground black pepper, or to taste

about 3 cups fresh spinach leaves

1 tablespoon lime juice

1 to 2 tablespoons brown sugar, optional and to taste

¼ cup fresh cilantro, finely chopped for garnishing (basil may be substituted)

rice, quinoa, or naan, optional for serving, We like it with broil-toasted naan

Instructions 

To a large skillet, add the oil, soften onion about 5 minutes.

Add the chicken and cook about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. 

Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.

Evenly sprinkle with the cilantro and serve immediately.

Tacos Ahogados (Drowned Taquitos)

 Ingredients:

3 chicken breasts
3 Bone-in Chicken legs or wings to give flavor
1/2 onion
2 cloves garlic
Salt

1 cup Green Tomatoes
2 Chiles Serrano
1/4 onion
1 clove garlic
4 sprigs cilantro
Salt

Sour cream
Shredded cabbage
Thinly sliced tomatoes
Thinly sliced onions
Shredded cheese
avocado
Sliced radishes

Instructions

1. Bring the Chicken to a boil with 1/2 an onion, 1-2 cloves garlic, salt, then lower heat and let simmer 40 minutes until cooked through.  Cool and shred the chicken, add more salt.

2. In a small pot: boil green tomatoes, chiles serranos until they lose their color (5-10 minutes)
Blend them with onion, garlic, cilantro and salt. 

If everyone has the same spice tolerance, add this salsa to the chicken soup. If not, serve the chicken soup first and stir in the preferred amount of salsa to each bowl. 

Roll and fry the tacos

Serve in a bowl. First cover the tacos with crema, shredded cabbage, tomatoes thinly sliced, onions thinly sliced, shredded cheese, avocado, radishes. Pour soup over them.

Protein Cottage Cheese Waffles

 I learned today that the nutribullet I relegated to my rental can actually do my small batch blending (facepalm). I've only been cursing out my giant blendtech jar for about 3 years...

These were unfortunately not very crispy - a little floppy, but they were yummy and didn't taste like weird protein waffles ;)

Ingredients

2 cups old-fashioned oats
1 tsp baking powder
½ tsp cinnamon
¼ tsp fine sea salt
2 cups whole milk 4% cottage cheese*
6 large eggs
3 tbsp pure maple syrup
1 ½ tsp vanilla extract
optional but recommended: 1 cup fresh or frozen blueberries

Instructions

Heat waffle iron over medium heat.

Blend oats into fine powder using a blender or Nutribullet. Dump into a large mixing bowl. Whisk in baking powder, cinnamon and salt.

Place cottage cheese, eggs, maple syrup, and vanilla in blender

Pour wet mixture into bowl with dry ingredients. Mix with a wooden spoon just until combined. Fold in blueberries is using. (For frozen blueberries, add directly on top of batter versus mixing in so it doesn't turn blue.)

Spray hot waffle iron very well with cooking spray. Pour a little less than 1 cup batter onto belgian waffle iron. Cook for 6 minutes, until golden. Be sure to spray cooking spray well between each batch so waffles don't stick. Place waffles on a wire rack to cool. Serve with fruit, butter, almond butter, and maple syrup!

Taken from https://www.hummusapien.com/high-protein-waffles/