Swiss Potatoes

• 3 1/2 pounds russet potatoes, peeled, cut into 1/8 inch slices
• 1 1/2 teaspoons dried dill weed
• 3 cups grated Gruyere cheese (about ten ounces) or it works with
• regular Swiss cheese which is much cheaper and still tastes good
• 1 1/3 cups whipping cream
• 1 1/3 cups chicken stock or canned low-salt broth
• 1/4 cup Dijon mustard

Preheat oven to 400 degrees.  Butter 13x9x2-inch glass baking dish.
Overlap 1/3 of potatoes in prepared dish.  Season generously with salt and pepper.  Sprinkle with 1/2 teaspoon dill weed and 1 cup cheese. Repeat layer twice,  using 1/3 cup of potatoes, 1/2 teaspoon dill weed and 1 cup cheese for each layer.  Whisk cream, stock and mustard in bowl.  Pour over potatoes.  Bake until potatoes are tender and the top is crusty and brown, about 1 hour.  Cool 10 minutes and serve.

NOTES:

• This was Johnny's one request for Thanksgiving dinner. :)
• Holly says: "Also does not require whipping cream; I'm sure I always use milk/half & half."
• I used the mandolin for cutting potatoes - worked very well.

Ribs in the Oven

4-5 pounds spare ribs or baby back ribs
1/4 cup Dijon mustard
2 teaspoons liquid smoke (optional)
1 cup Dry Spice Rub
1 cup Barbecue Sauce

Dry Spice Rub (use ¼ batch)

2 cups brown sugar
1/2 cup paprika
1/4 cup + 2 tablespoons granulated garlic
1/4 cup granulated onion
1/4 cup kosher salt
1/4 cup black pepper
1/4 cup cumin
1/8 cup ancho or chipotle
1/4 cup mustard powder
1/8 cup cayenne pepper

Line a baking sheet with aluminum foil and set the cooling rack on top. Lay the ribs on top of the rack in a single layer. This arrangement allows for heat circulations on all sides of the ribs.

Mix the mustard and the liquid smoke, if using, and brush the ribs on both sides. Sprinkle the ribs with the dry rub and pat gently to make sure the rub adheres to the rib meat. Note: This step can be done the day ahead for a deeper flavor. Wrap the seasoned ribs in plastic wrap and refrigerate.

Heat the broiler and place an oven rack a few inches below the heating element. Make sure the meaty side of the ribs is facing up. Broil the ribs for about 5 minutes, until the sugar in the dry rub is bubbling and the ribs are evenly browned.

Set the oven to 300°F. Move the ribs to an oven rack in the middle of the oven. Roast for 2½–3 hours for spare ribs or 1½–2 hours for baby back ribs. Halfway through cooking, cover the ribs with aluminum foil to protect them from drying out.

About 30 minutes before the end of cooking, brush the ribs with barbecue sauce, re-cover with foil, and finish cooking. The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about ten minutes, and then cut between the bones to separate the individual ribs. Serve.

Source.

Chicken Stroganoff

Making a note of this because it was a big hit (even with the forgotten paprika).  I served it with brown rice instead of noodles, which was also lauded.  Original here.

Ingredients
Kosher salt
12 ounces wide egg noodles (or rice)
3 tablespoons unsalted butter
1 small onion, chopped
4 ounces white or cremini mushrooms, sliced (about 2 cups)
1 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 tablespoons all-purpose flour
1 teaspoon paprika, plus more for topping
Freshly ground pepper
1 cup fat-free low-sodium chicken or mushroom broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream, plus more for topping
2 tablespoons chopped fresh parsley


Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, then drain.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until slightly soft, about 2 minutes. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Add the remaining 1 tablespoon butter, the chicken, flour, paprika, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the chicken browns, about 3 minutes.

Add the chicken broth and Worcestershire sauce and bring to a gentle simmer; cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Continue simmering gently until the chicken is cooked through, about 2 more minutes.

Divide the noodles among plates. Top with the chicken mixture, parsley, some sour cream and paprika.

Caramel Coffee Syrup

Makes 1 cup(source)

• 1 cup sugar 
• ¾ cup water, divided 
• 1 teaspoon corn syrup 
• 1 teaspoon vanilla extract 
• Pinch of salt 

In a small pot, combine the sugar, ¼ cup of the water, and the corn syrup. Stir over low heat until dissolved, then turn the heat to medium high, cover the pot, and let boil for 2 to 3 minutes. Remove the cover and stir vigorously as the caramel continues to cook. Stir over heat until mixture is a light amber color. Remove the caramel from heat. Carefully pour in the remaining ½ cup of water. Be very careful when stirring the water into the caramel as it can splatter. Stir in the vanilla and a small pinch of salt.

Note: I'd recommend keeping this over low heat for a bit after you add the last ingredients. The added water can cause a bit of crystallization that you'll want to redissolve, and this will give the alcohol in the vanilla a chance to cook off (it wasn't noticeable in coffee, but might be in other applications).

Apple Cinnamon Steel Cut Oats

2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
1-1/2 cups water
1 cup uncooked steel-cut oats
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
1/2 teaspoon cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt

Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

NOTES:

• This recipe was a creamier texture than the other one I tried.
• It made 4 generous servings (could also be 5 smaller ones).  We ate two right away and refrigerated the other two for later in the week.  It was better fresh, but microwaved just fine too.
• I can't remember what kind of apple I used, but it was pretty bland.  I'd try something like a granny smith next time.
• I bought a small crock pot just to try this recipe, but it seems to have a hot spot (evidenced by the very overcooked corner of things).  I'm going to return it and try a double boiler method in my regular crock pot next time.  (see below)
• Source
• UPDATES: I used the double boiler method below and it was perfect.  I also used two unpeeled granny smith apples this time and the apple flavor was much more pronounced.  I'd recommend both of these and will be making this recipe regularly throughout the winter.
• Makes 5-6 servings and reheats well in the microwave.

Double Boiler Method:  (Source)

You can completely avoid burnt oatmeal edges and cook it for an extended time by turning your slow cooker into a double boiler. It's easy.

Find a heat-proof bowl that will nest inside your slow cooker.

Coat the inside of the bowl with cooking spray.

Add water to the slow cooker on the outside of the bowl, until it reaches approx. half way up the side of the bowl.

Add the oatmeal ingredients to the bowl, and stir.

Put the lid on the slow cooker and cook on low for up to 8 hours (it was ready sooner, but it held for 8 hours)

This method worked great for me. I had my slow cooker on for 8 hours of cooking, and then it went to the warm mode for awhile after that. There were absolutely no browned or burnt edges. The texture of the oats was perfect. Another benefit of this method--clean up is a breeze! I put the bowl in my dishwasher and dumped the water and dried inside of slow cooker with a towel--done!

Mediterranean Quinoa Salad

Salad

• 1 cup quinoa
• 1/2 tsp salt
• 1 1/2 cups water
• 2 diced tomatoes
• 1 cup diced bell peppers
• 1 cup diced cucumber
• 1 cup chopped kalamata olives
• 1/4 cup chopped green onion

For the Lemon Oregano Dressing

• 1/4 cup extra virgin olive oil
• 2 tbsp honey
• juice and finely minced zest of one lemon
• 2 tbsp chopped fresh oregano (or 1 tbsp dried oregano)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper

Instructions

• Bring the water, salt and quinoa to a boil over low heat.
• Cover and simmer slowly for 15 to 20 minutes until the grains are cooked but still a little firm to the bite.
• Remove from heat and add the tomatoes, peppers, cucumber, olives and green onion.
• Toss everything together with the Lemon Oregano Dressing.
• For the Lemon Oregano Dressing
• Whisk together the olive oil, honey, lemon zest, oregano, salt and pepper.
• Pour over the salad while warm and toss very well.

NOTES:

• Healthy, easy, good for several days, uses garden ingredients I have now.
• I got this recipe from Deb L.  She added cubed avocado and really liked it.
• Source

Black Bean Soup

I don't know if this was the best soup I've ever eaten, but we did like it and it was easy enough to finish up the cooking when I got home from work.

1 1/2 Tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
1 medium red bell pepper, seeded and diced
4 carrots, diced
3 ribs celery, thinly sliced
1 Tablespoon chili powder
1/2 teaspoon cumin
6 cups chicken broth
4 15-oz. cans black beans, drained and rinsed (you can also make your own recipe-ready black beans)
Salt and pepper
Saute onion, garlic, pepper, carrots, and celery in oil in a large saucepan over medium-high heat. Stir occasionally and cook until softened. Add chili powder and cumin and saute for a few more minutes.

Stir in broth and beans and bring to a boil. Reduce heat to low and simmer for 25 minutes. Stir occasionally.

Remove a few cups of the soup and puree in a blender. Stir pureed soup back into the soup, season with salt and pepper, and simmer for about 5 more minutes.

Serves 6.

NOTES:

• This could easily be an "all Aldi" recipe and if you started with dried beans the cost per serving would be pennies for a very hearty soup.
• I had turkey stock in the freezer from last Thanksgiving and used that instead of the broth.
• I did the saute step this morning and reheated for the last 25 minutes when I got home later in the day.  
• Guessing it would freeze well.
• Easy and good.