Tonight I made two dishes: veggie quiche and emergency protein. They have a lot of the same ingredients so I can get more bang for the buck with these.

Recipe from: For The Love of Cooking

1 1/2 lbs Asparagus spears
Extra Virgin Olive Oil
Freshly Ground Black Pepper
4 slices center cut bacon or Pancetta

Preheat oven to 400.  Lightly coat asparagus w/ olive oil, then season w/ salt and pepper.  Divide total # of spears by four, and bundle asparagus together with slices of bacon/pancetta. Bake for 12 minutes.

To Grill – preheat grill to Hot, then cook 10-12 minutes until bacon is crisp and bundles are tender.

1c oil
1c flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4-6 cloves garlic, minced

1 bunch scallions, tops only, chopped
2/3c fresh chopped parsley

4 quarts (dark) chicken stock
2 bay leaves
2 teaspoons Creole seasoning
1 teaspoon dried thyme leaves
File powder to taste

3-4lbs boneless chicken, cut up in pieces
2lbs andouille or smoked sausage, cut into 1/2" pieces

Season the chicken with salt, pepper, and creole seasoning and brown quickly.  Brown the sausage, pour off fat and reserve meats.

In a large, heavy pot, heat the oil and cook the flour in the oil over medium high heat (depending on your roux-making skills), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a cajun-style roux.  If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium peanut-brown color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly.  This cooks the veggies and also stops the roux from cooking further.  Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage.  Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes.  Serve over rice in shallow bowls.  Accompany with a good beer and lots of hot, crispy french bread.

Yield: about 12 entree sized servings

Recipe adapted from Paula Dean.

1/2 cup unsalted butter
1 cup flour
2 cups of sugar
3 tsp baking powder
pinch of salt
1 cup of milk
5 or 6 sliced peaches
1 lemon
ground cinnamon

Preheat oven to 375.  Melt the butter & pour into a 9×13 casserole.

Mix Flour, 1 cup sugar, baking powder, salt in large bowl.
Stir in milk, to **just combined**.  Pour over butter (don’t stir!).

Bring peaches, juice from lemon, & 1 cup of sugar to boil, then simmer for 10 minutes or until peaches are the consistency you want.  (There should be lots of juice & the peaches should be semi-mushy).  Pour over batter.

Sprinkle with cinnamon & bake for 40-45 minutes.

1 pound baby carrots, trimmed and peeled
2 tablespoon unsalted grass-fed butter
2 tablespoon raw honey
Salt and pepper, to taste

In a steamer set over boiling water steam the carrots, covered, for 4 to 8 minutes, or until they are just tender. In a small skillet melt the butter with the honey over moderately low heat, add the carrots and salt and pepper to taste, and cook the carrots, tossing them, for 1 minute, or until they are well-coated with the glaze.

A modified version of the Real Cajun Chicken & Sausage Gumbo from: http://www.recipezaar.com/127197

6 servings

1 hour 25 minutes 40 mins prep

• 2 pounds asparagus, tough ends trimmed, rinsed and patted
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons minced garlic
• Salt
• Freshly ground black pepper
• 2 teaspoons fresh lemon juice

Preheat the oven to 425 degrees F.
In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper, and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice.

Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.

Serve warm or at room temperature.

Yield: Makes 6 servings
2 artichoke halves per serving

• 6 medium Ocean Mist Farms artichokes
• 1 lemon, sliced
• 1 to 2 cloves garlic
• 1/4 cup olive oil
• 1/3 cup lemon juice or balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon minced fresh rosemary, mint, basil or tarragon
• 1/8 teaspoon each salt and pepper

1. Rinse artichokes in cold water. With a sharp knife, cut off the top 1/3 of artichoke. Cut off just the base of the stem, leaving most of the stem in place. Turn artichokes stem side up and cut in half lengthwise starting at the stem. With spoon or knife, scrape out the fuzzy choke in the center and discard.
2. In saucepot heat 3 inches of water to boiling. Add artichokes, lemon slices, garlic cloves. Return to boil, then reduce to simmer. Cover, simmer until artichokes are just tender when base is pierced with a fork, 15 minutes to 20 minutes, depending on size. Drain well.
3. Combine all remaining ingredients in 9x13x2-inch glass baking dish. Add drained artichokes, cut side down. Cover and refrigerate until ready to grill. (Can be done a day ahead.)
4. To grill: Lift artichokes from marinade, reserving marinade, and place on grill over hot coals, cut side up. Cook until deep golden brown, about 10 minutes. Brush with marinade, then turn and cook until cut side is golden brown, about 10 minutes longer. Brush with marinade. Serve hot or at room temperature.

CREAMY THAI DIP
¼	cup creamy peanut butter
¼	cup firmly packed brown sugar
2	tablespoons cider vinegar
2	tablespoons soy sauce
1	teaspoon sesame oil
1/8	teaspoon ground ginger

Combine all ingredients; mix well. Makes ¾ cup.

I’ve used this recipe a couple times over the past year or two, and it’s super yummy. I made it for a Seder we hosted, and just omitted the bacon.  

Enjoy!
(reprinted from food tv.com)

For How To turkey videos (including instructions on how truss a turkey, see: http://www.foodnetwork.com/food/et_hd_thanksgiving/text/0,1972,FOOD_9845_38050,00.html)

1 cup (2 sticks) unsalted butter, at room temperature
1/2 bunch fresh sage, leaves finely chopped
Kosher salt and freshly ground black pepper
1 (12 to 14 pound) fresh turkey
1 cup pure maple syrup
1/4 cup hot water
8 strips smoked bacon
1/4 cup all-purpose flour
1/2 lemon, juiced

Preheat the oven to 350 degrees F and remove the top rack.
Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.

About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey.