Chocolate Glazed Cut-Out Christmas Cookies

This is my own little twist on the christmas classic, made in an italian kitchen minus the fun shapes. Since I could not make snowmen or reindeer silhouettes, squares or diamonds were a simple and classy alternative. If you wanted to give an extra touch, you can let your cookies cool on rolling pin for a convex shape and drizzle a jackson pollock-esk design on top.

5 cups flour
1 tsp b. soda
1 tsp b. powder
1/2 tsp salt
1/2 tsp cinnamon
Sprinkle of nutmeg

1 cup 2 eggs (sounds like a bad joke) fill remainder with milk
1 cup butter
1 1/2 cups sugar (opt. substitute 1/2 cup with brown sugar)
1 tsp vanilla
opt 1 drop YL lemon essential oil

Mix well and refrigerate over night.

Glaze:

2 cups water
2 1/4 cup sugar
1/4 - 1/2 cup cocoa powder (as desired)
1/4 tsp cinnamon
sprinkle of nutmeg

Could always add in ginger or orange instead of lemon.

Enjoy!

Simply Autumn Stew

3 cups homemade beef broth

3 cloves roasted garlic

1 beet

1 carrot

1 potato

1 bunch kale

1 can pinto beans

1/2 red onion

salt

You can embellish it with maybe a bay leaf here or there or an herb of your choice. 

Enjoy!

*Incredibly quick and easy to make (factoring out homemade beef broth time)

Classic Chicken Chili

3 Tbs olive oil

2 onions diced

2 cloves garlic

2 tsp ground cumin

1 tsp dried oregano

1/4 tsp cayenne pepper

2 cans cannelli or white beans

6 cups chicken stock

3 cups diced cooked chicken

2 Tbs white vinegar

1 tsp salt and pepper

2 cups monterey jack cheese

It was my favorite soup when I worked at the Garden Cafe. Delicious!

Mixed Berry Wine Risotto [Rice Pudding]

In a skillet, medium/med-low heat:
2 T Butter (replace with coconut oil for diary-free)
1 1/2 cups Arborio rice

Add liquid 1/2 cup at a time, let absorb before adding more:
1/4 - 1/2 cup Red Wine (quality bottle, aged)
1- 1 1/2 cups Wine wine (box)
Turn up heat to boil off alcohol, then reduce and begin adding:
2 - 2 1/2 cups almond milk
*(1 tsp Mocha Kahlua)

Once rice is cooked, stir in:
1/2 cup sugar (or honey)
1/2-3/4 cup frozen mixed berries (currents, raspberries, blackberries...)

Serves approx. four people.

Experiment and Enjoy!

*Random additions I cannot restrain myself
**Make extra, because invariable you'll end up eating a serving in the process of making it.

Fried Breaded Eggplant with Basil Pesto and Heirloom Tomatoes

Felt like I had stepped into an Italian restaurant, a bit of heaven, but alas it was just my little italian kitchen. :) This was a delicious and spontaneous discovery.

1/2 medium eggplant (meaty variety with less seeds) peeled, ~5/8 thick slices
dust in flour (tap off extra)
Whisk together:
2 eggs
salt
pepper
1/2 tsp herb mix (sage, parsley...)

Dip floured eggplant slices in egg mix and sprinkle with minced garlic
Fry in a couple tablespoons of olive oil until tender to touch (similar to the feel of a raw chicken breast) for a few minutes on each side. (Better option, infuse olive oil with garlic flavor by sauteing garlic and letting sit awhile, remove it and fry eggplant.) Breading is lightly browned.

Spread basil pesto generously and serve with fresh heirloom tomatoes bite-size wedges.

Caution: keeps hot for a long time

No experimentation needed.

Eat and Enjoy!

Caramelized Onions and Mushrooms with Artichoke Cannelli Beans

This can be served with meat of your choice or as a side dish. I would recommend a medium rare steak with this. I ate it alone, vegetarian style. Nevertheless, I am single college student. My expectations for a "well-rounded" are typically non-existent.

High heat to caramelize for a couple minutes:
3 Tbs seasoned oil (from 250g of seasoned artichoke hearts)*
1 medium yellow onion thick sliced
Reduce heat and add:
2 cloves garlic
1/3 cup baby portabella mushrooms quartered
Salt and pepper
Set aside and return pan to heat and add immediately:
1 can cannelli beans drained
3 artichoke hearts chopped (more as desired)
salt and pepper
Serve with fresh parsley

*local COOP go-to, for only euro 1.19

Patate Fritte con gli Odori (French Fries with Herbs)

Briefly preheat in 210 C oven:
2 1/2 T olive oil
1/4 tsp cumin
1/4 tsp dried oregano
1/8 tsp fresh rosemary minced
opt sprinkle red pepper flakes
opt sprinkle roast herb mix

Toss and coat thoroughly
2 cups sliced potatoes (french fries size or whatever)
sea salt and pepper

Turn occasionally, cooks in about 15 minutes

To make more of a complete side dish add sliced cherry tomatoes and sweet red onion! Eat along side roasted herb chicken and garlic butter green beans.

Delicious!
Experiment and Enjoy!

Next I want to try a crunchy herb breading/crust or something for the french fries, or maybe I'll do that with zucchini or eggplant.