Cottage Pie

From Everyday Food
Serves 4

*3 tbsp unsalted butter, melted
*1 large yellow onion, diced
*2 large carrots, cut into 3/4" pieces
*salt and pepper
*2 tbsp tomato paste
*1 lb. ground beef
*2 tsp fresh thyme
*1 cup dark porter beer
*2 tbsp all purpose flour
*3/4 cup frozen peas
*1 large russet potato, very thinly sliced

Preheat oven to 400. In a large skillet, heat 1 tbsp butter over medium-high. Add carrots and onion and cook until onion is soft. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking it up with a wooden spoon, until almost cooked through. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add one cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.

Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tbsp butter. Bake until potatoes are brown around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

Ginger Pumpkin Bread

From Everyday Food Magazine
Makes 2 loaves

*12 tbsp unsalted butter, melted, plus more for pan
*2 1/2 cups all-purpose flour, plus more for pan
*2 tsp baking powder
*2 tsp ground ginger
*1 tsp salt
*1 cup granulated sugar
*1 cup packed light-brown sugar
*15 oz. can pumpkin puree
*3 large eggs

Preheat oven to 375. Butter and flour two 8 1/2" x 4 1/2" loaf pans; set aside. In a large bowl, whisk together flour, powder, salt and ginger. In a medium bowl, whisk together pumpkin, sugars, melted butter and eggs; add flour mixture and stir til just combined.

Divide batter between prepared pans. Bake until a toothpick inserted into the middle comes out clean, about 50 minutes. Let cool 10 minutes and then transfer to a wire rack to cool completely.

Italian Pot Roast

From Everyday Food
Serves 8

*3 lbs. beef chuck roast
*salt and pepper
*four cloves garlic, halved lengthwise
*olive oil
*1 large onion, cut into 8 wedges
*1 1/4 lbs. white potato
*28 oz. can whole tomatoes in puree
*1 tbsp fresh rosemary

With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic. Generously season beef with 1 1/2 tsp salt and 1 tsp pepper. In a large skillet, heat oil over high heat. Cook beef until browned on all sides, about 5 minutes.

In a 5 qt. slow cooker, combine beef, onion, potatoes, tomatoes with puree, rosemary and remaining garlic. Cover; cook on high setting until meat is fork-tender, about 6 hours. Transfer meat to cutting board; thinly slice and discard any gristle. Skim fat from top of sauce. To serve, divide beef and vegetables among bowls. Generously spoon sauce over.

Winter Vegetable Pot Pie

From Everyday Food
Serves 6

For the vegetable filling:
*4-5 medium carrots, peeled, halved lengthwise and cut into 3/4" chunks
*1 1/2 lb. button mushrooms, trimmed and halved
*1 1/2 lb. Yukon gold potatoes, cut into 1" chunks
*3 large parsnips, peeled, halved lengthwise and cut into 1" chunks
*1 lb. leeks, white and pale green parts, sliced into 1/2" half moons
*1/4 cup olive oil
*3/4 tsp dried thyme
*salt and pepper
*3 cups vegetable broth
*1/2 cup dry red wine
*2 tbsp corn starch

For cheddar biscuit topping:
*2 cups all purpose flour
*2 1/4 tsp baking powder
*3/4 baking soda
*1/2 tsp salt
*1/4 pepper
*6 tbsp cold unsalted butter, cut into small pieces
*3/4 cup buttermilk
*3/4 cup cheddar cheese

Preheat oven to 425. Make filling: in a bowl toss vegetables with oil and thyme. Divide between two rimmed baking sheets. Roast 25 minutes; toss. Roast until browned and tender, 20 to 25 minutes more. Transfer to shallow, 3 qt. baking dish. Raise oven heat to 450.

Meanwhile, make topping: in a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.

In a small saucepan, bring broth and wine to a boil. Whisk in cornstarch mixture; boil 1 minute. Pour over vegetables; toss to coat. Drop small mounds of topping on vegetables; bake until brown, 15 to 20 minutes. Let cool 10 minutes; serve.

Cranberry Walnut Bread

From Everyday Food
Makes 1 loaf

*2 tbsp unsalted butter, room temperature, plus more for pan
*2 cups all purpose flour, plus more for pan
*1 1/2 tsp baking powder
*1/2 tsp baking soda
*1/2 tsp salt
*1 cup sugar
*1 large egg
*1 tsp grated orange zest
*1 cup fresh orange juice
*1 cup fresh cranberries
*1 cup toasted walnuts

Preheat oven to 325. Butter and flour a loaf pan; set aside. In a medium bowl, stir together flour, powder, soda and salt; set aside.

With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.

Spread batter in pan, smoothing the top. Bake 50 minutes to one hour, until a toothpick inserted in center comes out clean. Cool in pan 10 minutes; run a knife around the edges of loaf and invert onto a wire rack. Cool completely before slicing.

Pear Sauce

From Everyday Food
Makes 2 cups

*4 firm, ripe Bosc pears, peeled and cut into 1" pieces
*1 tsp grated lemon zest
*juice of one lemon
*1/8 tsp salt
*1-2 tbsp honey

In a medium sauce with a lid, combine pears, 1/4 cup water, lemon zest, and salt. Bring to a simmer over medium heat. Cover and cook until pears are soft, about 10 to 15 minutes. Uncover and mash coarsely with the back of a spoon. Cook pears to preferred chunkiness, or process until smooth in food processor.

Ravioli and Vegetable Soup

From Eating Well Magazine
Serves 4

*olive oil
*2 cups frozen vegetables
*2 cloves garlic, minced
*1/4 tsp crushed red pepper
*28oz. can crushed tomatoes, preferably fire roasted
*15oz. can vegetable broth
*1 1/2 cups hot water
*1 tsp dried basil or marjoram
*6-9 oz. package fresh tortellini or ravioli
*2 medium zucchini, diced

Heat oil in a large saucepan over medium heat. Add frozen veggies, garlic and crushed red pepper and cook, stirring, one minute. Add tomatoes, broth, water and basil; bring to a rolling boil over high heat. Add ravioli and cook for three minutes less than the package directions. Add zucchini; return to a boil. Cook until zucchini is crisp-tender, about three minutes. Season with pepper.