Apple Cream Cheese Tart!

1 frozen pie crust

8 ounces cream cheese, softened

2 T. sugar

1/4 t. salt

1 egg

1/2 t. vanilla

2-3 apples, peeled and thinly sliced

1 T. lemon juice

1/2 t. cinnamon

1/4 t. nutmeg

1 1/2 T. sugar

 

For the cheese filling, beat together the cream cheese, 2 T. sugar, salt, egg, and vanilla until smooth. Toss the apple slices with the lemon juice, spices, and 1 1/2 T. sugar.  Spread the cream cheese filling in the pie crust. Place the apple slices on top in an even layer. Bake for 50-55 minutes at 375 degrees, until the apples are tender and golden.

Carrot Ginger Soup!

1 c. raw unsalted cashews, soaked in water for at least 2 hours
3/4-1 cup water
1 clove of garlic, minced
2 t. lemon juice
1/4 t. salt

2 T. olive oil
1 onion, diced
2 cloves of garlic, minced
1 inch piece of fresh ginger, peeled and grated
 1/2 t. turmeric
1/4 t. cinnamon
1/8 t. cayenne
1 t. salt
1 1/2 lbs. carrots, chopped
4 c. water or broth
1/2 t. black pepper
Drain the soaked cashews and place into a  blender with the water, garlic, lemon juice and salt. Blend  until completely smooth. Taste test and adjust seasonings if need be.  Meanwhile, heat a large soup pot over medium high heat. Add the  oil and  toss in the onion. Cook about 5 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne and salt stirring frequently until fragrant. About 30 seconds. Toss in the chopped carrots and water. Bring to a boil. Reduce heat and simmer until the carrots are soft. About 20 minutes. Carefully add the soup to the blender with the cashew cream and blend until smooth. Add more water to thin the soup if needed.Return the soup to the stove and heat on low for an additional 5 minutes. 

Moroccan Shepherd's Pie!

For the filling:

1 lb. ground beef

15 oz. chickpeas

1 white onion, chopped

1 red onion, chopped

2 cloves garlic, chopped

1 T. grated fresh ginger root

1 t. salt

1 t. cumin

1 t. cinnamon

1 t. chili powder

28 oz. diced tomatoes

 

For the mash:

1 lb sweet potatoes, peeled and cut into chucks

1 t. cumin

1 t. garlic powder

1 t. salt

2 T.  milk (more if needed)

 

Brown the ground meat in a large skillet over medium high heat. Remove meat from skillet and set aside. Add onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened. Return the meat to the pan, along with the tomatoes.  Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.  Add chickpeas, stir, and remove from heat.  Season with salt and pepper to taste.  Meanwhile, boil the potatoes in water for 15 minutes or until tender.  Drain well and add the , cumin, garlic powder, salt and milk.  Mash with a mixer until they reach a creamy consistency.  Fill a  casserole dish with the filling and spread the mash on top.  Bake for 40 minutes at 350 degrees.

Leek Frittata!

2 T. olive oil

3 leeks, finely chopped

1 t. salt

1 t. ground black pepper

2 potatoes, boiled

4 eggs, at room temperature

½ cup feta, crumbled

¼ c. milk

½ t. baking powder

 

Saute chopped leak in a large skillet, season it with salt and black pepper and let it cool.  Whisk eggs well.  Add milk, feta, and baking powder. Mix well with a spatula. Spray a pie pan with olive oil and mash potatoes to make a crust. Pour egg mixture over the potatoes.  Bake for 45 minutes at 350 degrees.

Pumpkin Cream Cheese Snickerdoodles!

For the dough:

1 c. butter, at room temperature

1 c. sugar

½ c.  brown sugar

¾ cup pumpkin puree

1  egg

2 t. vanilla

3¾ c. flour

1½ t. baking powder

½ t.  cinnamon

¼ t. nutmeg

 

For the filling:

8 oz. cream cheese, softened

¼ c. sugar

2 t. vanilla

 

For the sugar coating:

½ c. sugar

1 t. cinnamon

½ t. ginger

In a mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy. Blend in pumpkin puree, egg, and vanilla. Slowly add flour, baking powder, salt, cinnamon, and nutmeg on low speed just until combined. Cover and chill dough for an hour.  To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for an hour.  To make the cookies, take a tablespoon of the cookie batter. Flatten it  and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the sugar coating and place on a parchment lined baking sheet.  Flatten the cookies a bit and bake for 15 minutes at 350 degrees.

 

Poblano Chicken Enchilada Hot Dish!

                    

For the filling:

2 T. olive oil

1 lb. chicken breasts, diced                 

2 poblano peppers, seeded and diced                                                    

2 cloves garlic, chopped                     

1/2 lime, juiced

2 c. shredded cheese

 

For the sauce:

3 T. butter                       

1/4 c. flour                    

1 c. half-and-half   
1/2 lime, juiced             
1 bunch fresh cilantro, chopped                 
1/3 c. plain greek yogurt                    

12 corn tortillas                    

                   

Saute chicken, poblanos, and garlic olive oil in a large skillet over medium heat. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Saute until chicken is fully cooked.  Melt butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, yogurt, and juice of remaining lime half. Cook and stir 10 minutes.  Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.  Bake 25 minutes at 350 degrees until cheese is melted and lightly browned.

Mini Cheesecakes!

For the crust:

9 graham crackers
Pinch of salt
3 T.  butter, melted

 

For the filling:

1 c. strawberry greek yogurt
4 oz. cream cheese, at room temperature
1/4 c. sugar
1 egg + 1 egg white
1 t. vanilla
Pinch of salt



 

 In the bowl of a food processor, pulse the graham crackers until they are finely ground.   Add the salt to the graham cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Scoop 2 tablespoons of crumbs into a greased muffin cup and press to form an even layer in the base. Repeat with the remaining crumbs in the remaining muffin cups.  Bake the crust for 4 to 5 minutes at 375 degrees, or until the edges are lightly golden. Let the crust cool  and lower the oven temperature to 325°F.  In the bowl of the clean food processor, combine the yogurt with the cream cheese and sugar and process until smooth, 1 to 2 minutes. Add the eggs, vanilla, and salt, and continue to process until the batter is smooth and combined, 1 minute more.  Scoop ⅓ cup cheesecake filling onto each  crust. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 20 minutes. Refrigerate until ready to serve.