Links and pictures

Need to go through these and modify/credit.

http://smittenkitchen.com/blog/2011/08/zucchini-fritters/

http://www.foodnetwork.com/recipes/rhubarb-walnut-muffins-recipe.html

"Full-on autumn noms"

http://food52.com/recipes/19730-butternut-squash-brussels-sprout-and-bread-stuffing-with-apples

http://www.marthastewart.com/1050468/roasted-fall-vegetables-lentils

Vegan Puerto Rican Beans and Rice

Modified from this recipe by Juliann Esquivel
Puerto Rican Pigeon Pea Rice & Pork/Arroz con Gandules y Puerco

2-3 links of Tofurky Italian Sausage, cut up into bite-sized pieces
1/2 large sweet onion such as vidalia diced
1 large yellow or orange bell pepper diced
4-6 cloves fresh garlic smashed or put through a garlic press
up to 1 c canola oil
1/4 c white wine
1 can(s) small can (8 ounces) tomato sauce
1/2-1 c diced cilantro
2 Tbsp Sazon (Badia, for MSG-free)
salt and pepper to taste
2 c arborio rice (cooks faster, nice texture)
2 1/2 c water
1 can(s) pinto beans drained
1 can(s) pigeon peas drained
1/2 Tbsp cajun seasoning

Directions
Add Tofurky to a heavy bottomed pot, with several tablespoons of oil, salt, pepper, sazon, cajun seasoning. Remove from pan and set aside.

In the same pot, add diced onion, garlic, bell pepper, cilantro and a little more oil. Saute until the veggies are limp next add the wine and tomato sauce. Continue to saute.

Add pigeon peas and beans.

Return the tofurky to the pot, add one cup of water and stir well to incorporate everything and bring up the heat to medium high.

Rinse your rice in cool water twice to remove excess starch strain all the water and pour into the pot. Add the remaining water and stir well. Add extra seasoning to taste

Cover with a tight lid lower the flame to simmer and cook rice for 20-30 minutes. When time has elapsed, uncover fluff with a fork and serve.

The secret weapon

This pie is so good, it's ridiculous.

http://allrecipes.com/Recipe/Chocolate-Bourbon-Pecan-Pie/Detail.aspx

Spinach and mushroom turnovers

Slightly modified from this website.

INGREDIENTS
2 tablespoons extra-virgin olive oil
One 8-ounce package mushrooms, sliced
Kosher salt and freshly ground pepper
3-4 cloves garlic, minced
5oz fresh baby spinach
1 large egg, beaten
One 15-ounce container ricotta cheese
One 17.3-ounce package (2 sheets) puff pastry, such as Pepperidge Farm, thawed

PREPARATION
1. Preheat the oven to 400˚. In a large skillet, heat the olive oil over medium-high heat, stir in the mushrooms, season with salt and pepper, and spread in a single layer. Cook until browned and the liquid they release has cooked off, about 12 minutes. Add the garlic and cook, stirring, until aromatic, 30 to 45 seconds, then stir in the spinach and remove the pan from the heat to cool. In a medium bowl, beat 1 egg, then reserve 1 tablespoon in a separate bowl and set aside; season the remaining egg with ½ teaspoon salt and ¼ teaspoon pepper, and stir in the ricotta. Stir in the cooled mushroom mixture.
2. On a work surface, fold each sheet of puff pastry into a square then roll out it out until it is a 12-inch square, lifting it from the surface often and/or freezing it for a few minutes to prevent sticking and keep it firm yet malleable.


Halve each sheet on the diagonal, then arrange 2 sheets on a parchment paper-lined rimmed baking sheet.

Divide half of the filling between the pastry, positioning the filling off center and leaving a ¾-inch border.

Moisten the edges of each pastry using your fingertips dipped in water, then fold the pastry to enclose the filling. Press the edges together to seal, then crimp decoratively using a fork, if desired. Repeat with the remaining 2 sheets and filling.

3. Beat the reserved 1 tablespoon egg with 1 teaspoon water; brush the egg wash onto each turnover. Bake until puffed and golden-brown, 15 to 20 minutes. Let cool 5 to 10 minutes before serving.

Gnocchi with butternut squash, spinach, and goat cheese

https://www.hellofresh.com/recipe/detail/52e82802453bc076038b4567/

I think I triple the garlic, and I use honey goat cheese for sweetness.

Vegan African Sweet Potato Stew

I don't even have any edits for this one.  My partner requests it regularly.

http://www.food.com/recipe/vegan-african-sweet-potato-stew-298084

Quiche me quick

best quiche evah, a la Natalie

- cover the bottom of a 9-10 round dish (or equivalent) with whatever you want in your quiche. veggies should be raw. meats should be cooked.  I use mushrooms and asparagus, sometimes spinach.

Secret ingredient:  FRESH DILL.  This is what kicks it up to "Oh my god" status.

- cover that with grated cheese, mix it all up if you want, then spread it out evenly.

- mix well in a blender:

     - 3 eggs

     - 3/4 cups bisquick (google tells you how to easily make your own with stuff i'm sure you have)

     - a little salt depending on saltiness of fillers

     - pepper

     - 1.5 cups milk

     - 1 stick melted butter

     - **tip!** if you mix the wet stuff first, then add the bisquick to the center of the mid-blending liquid funnel, it keeps you from having weird goopy flour stuff on the sides of the blender to deal with.

- pour the blender goo over the dish 'o stuff. use the back of a spoon to make sure the top layer is coated with goo.

- bake 45 mins - 1 hour at 350 until golden brown on top. cool for 20-30 minutes before serving.

I have to start using this again, Zucchini Muffins

I keep modifying recipes I like and then losing them.  I have to start posting them here so I can find them.

Today's recipe is a modification of the zucchini muffin recipe found here.  Less sugar (applesauce added) and whole wheat flour.

Zucchini Muffins

Yield: approximately 24 muffins

3 large eggs

1 cup oil

1 cup sugar

1/2 cup applesauce

2 cups grated zucchini

2 tsp vanilla extract

1 cup all-purpose flour

2 cups whole wheat flour

1 tablespoon cinnamon

1/8 tsp nutmeg

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1/2 cup chopped walnuts

Preheat oven to 350°F.

In a large bowl, beat the eggs. Mix in oil and sugar and applesauce, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts.

Stir this into the egg mixture. Fill muffin tins (greased or with paper liners).

Bake approximately 20 to 25 minutes.