Brown Butter Rice Krispie Treats

 1 stick butter

2 10 ounce bags small marshmallows

1 12 ounce box Rice Krispies (12 cups)

Optional 1 t vanilla 

Melt butter in heavy bottom pan over medium low heat. Continue heating butter, stirring constantly, until browned - foamy with dark bits. It will start to smell caramely. Dont over cook it, it will burn and taste bitter. 

Add marshmallows and stir until mostly melted. If you want you can keep 1/2 c marshmallows to stir in with the Rice Krispies so it’s not all melted. 

Turn off heat and add vanilla, then Rice Krispies. Stir well. 

Layer a 9x13 pan with wax paper. Press Rice Krispies into the pan. Use clean, damp hands to press down gently. 

Chili Mac

 1 lb pasta, cooked

Fry one can of corn, drained, or 2 cups of frozen corn

Stir in 2 can chili, and pasta. 

Melt in 3 oz cream cheese, and a sprinkle of shredded cheese. 

Serve with Trader Joe’s elote corn chips

Chili

 1 diced onion, cooked

2 t garlic

1 lb cooked ground turkey or beef

1 can beef broth

1 can diced tomatoes

2 T chili powder

2 canned chipotle chilis in adobo sauce, diced

2 T adobo sauce from can

Add water if necessary  serve with blue corn tortilla chips, plain Greek yogurt, and shredded cheese  

Energy Balls

Energy Balls

2 c quick oats

1/2 c ground flax meal

1/2 c wheat germ

2 scoops protein powder (1/4 c) (chocolate or vanilla) 

2 T chia seeds

2 t vanilla

1 c peanut butter

1/3 c honey

1:3 c agave

1/2 - 2/3 c mini chocolate chips

Mix everything but the chocolate chips in the mixer until well mixed. Add chocolate chips. Refrigerate for 1 hour then scoop into balls. 

This is a double batch. You can mix and match the honey and agave, and mix and match the flax and wheat germ. Can also leave out the protein powder.

Tomato Basil Soup

 Tomato Basil Soup by Gretchen

4 tbsp salted butter

3 large carrots diced

½ sweet onion diced

2 cloves of garlic minced

1 tsp salt

¼ tsp black pepper

1 28 oz canned crushed tomatoes

4 cups chicken or vegetable stock

5 large leaves of fresh basil

¼ cup heavy whipping cream

1. Melt butter on stove top over medium heat in large dutch oven pot
2. Increase heat to medium high and saute carrots, onions and garlic. Stir occasionally for about 4 minutes, or until onions are translucent
3. Add the salt and pepper and stir
4. Add the canned crushed tomatoes and stock
5. Bring to a rolling boil
6. Reduce to a simmer and let simmer for 15 minutes stirring occasionally
7. Add the fresh basil
8. Remove from heat
9. Pour into your blender/Vitamix/Ninja
10. Puree slowly  at first and then increase speed until soup is velvety smooth
11. Stop blender and add heavy cream
12. Blend again
13. Serve with grilled cheese sandwiches or croutons or good sourdough bread

Shepherd’s Pie

Shepherd’s pie version we all liked. 

1.5 lb ground meat

1 c diced onion

1 t garlic

1 c chicken broth

1 c chopped carrots, cooked

1 c green beans 

1 c corn

2 T tomato paste

Oregano

Dried parsley

Salt and pepper

2.5 lb potatoes (cooked and mashed with butter, salt, garlic powder etc)

Grated cheese

Cook meat and onion. Add garlic, broth and tomato paste, stir well and cook briefly. Add remaining vegetables and seasonings. Put into a 9x13 glass dish. Top with mashed potatoes and cheese. Bake until cheese is melted. 

Crispy Rice Salad

 1 cup cooked jasmine rice 

1 T oil

1 cup diced cucumber

1/2 cup edamame

1/2 avocado, diced

1/4 cup sliced green onion

1.5 T rice wine vinegar

1.5 T soy sauce

I/2 T sesame oil

1/2 t sesame seeds

Mix rice with oil and cook at 450 (or broil) until starting to brown (15 minutes) Mix everything else together and toss with rice.