Sander Roscoe Wolff

This recipe is the BOMB! It is 1) Super Easy, 2) Pretty much FOOLPROOF, 3) Delicious, and 4) Always a Smash Hit.

The hardest part is grating the cheese.

A friend spent days preparing a perfect “Martha Stuart” thanksgiving feast, with fresh and handmade EVERYTHING. I brought the Corn Pudding, and that’s the only thing people talked about. (I felt terrible, btw.)

Also, this recipe begs to be doubled, tripled, quadrupled, etc. In fact, I buy one of the cheap LARGE rectangular foil roasting pans and make enough to fill it. (that’s 8 times this version, I think)

So, without further ado:

1 can creamed corn
1 cup corn muffin mix
1 cup milk
2 eggs
½ lb chedder cheese
2 sm cans chopped green chilis

grease pan
cook 40-50 min
@ 425

Healthy Carrot Bran Muffins

1 cup whole wheat flour
½ cup white unbleached flour
1 cup oat bran
1 tsp baking powder
1 tsp baking soda
½ tsp cinnamon
¼ tsp ginger
¼ tsp allspice
1/8 tsp nutmeg
½ tsp salt
2 eggs
1 cup grated carrots (appx 4-6 carrots)
¾ cup buttermilk (this may change)
1/3 cup honey (avocado honey if possible)
2 tbs black strap molasses
1 very ripe banana, smashed with fork

Optional: ½ cup toasted pecan pieces and/or ½ cup golden raisins, place one pecan piece on the top of each muffin before baking

Combine and mix dry ingredients. In a separate bowl, whisk eggs and combine and mix remaining ingredients. Gradually add dry to wet, mixing gently until moistened. Do not overmix! Bake at 350 for 18-22 minutes, or until bamboo skewer comes out clean. Cool on rack.

Sander’s Savory Winter Chicken Stew

Note: Except for the instant coffee, all the ingredients in this recipe can be purchased at Trader’s Joe.

1 Package (4 pieces) bones skinless chicken thighs
1 package organic carrot nubbies
1 package butternut squash
1 head garlic – cloves skinned
3 shallots – minced
½ cup dried Morello cherries
1 package mushrooms
2 stalks celery – chopped
3 tbs Garlic Oil
1 cup unbleached white flour
1 tbs salt
1 tsp pepper
1 onion – chopped
1 cup Cab wine
1 cup chicken stock (low sodium)

Preheat oven to 300. Heat medium dutch oven over medium flame. Cut chicken into meaty chunks (quartering thighs works well). Add flour, salt, and pepper to bowl and dredge chicken chunks, shaking off any excess. Add garlic oil to dutch oven and brown chicken in batches. Do not overcrowd pan. Remember that you don’t need to cook the chicken all the way, just brown the outside. Remove browned chicken. Drain all but one tablespoon of fat from pan. Briefly brown onions, shallots, garlic, and mushrooms, and remove from pan. Deglaze pan with wine, scraping the bits from the bottom with a wooden spoon. Add all ingredients back to dutch oven, cover, and bake in oven for 2 hours. Remove and let stand, covered, for 30 minutes before serving.

Makes 4-6 ample servings.

Note: To deepen the flaver, add 1 teaspoon of instant coffee, and a ¼ teaspoon of cinnamon, to the liquid immediately after deglazing.