Ingredients:
5 1/2 lbs sweet potatoes, peeled and boiled until soft (6 cups cooked)
3/4 cup 1% milk
3 tbsp light butter, softened
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unpacked light brown sugar
Procedure:
When the potatoes are cooked and soft, combine them with milk, light butter, salt, cinnamon and nutmeg and mash or puree until smooth.
Spoon into a 9 x 9 or 11 x 7-inch baking dish.
Preheat the broiler. Sprinkle 1/2 cup brown sugar evenly over top. Broil 2 minutes or until sugar melts, careful not to burn. Let it stand until the melted sugar hardens (about 5 minutes).
Makes 7 cups.

Ingredients:
1 pound of freshly made cornbread, crumbled in a large mixing bowl.
1 stick of butter, unsalted
½ cup thick bacon, large diced
½ cup sweet onion, small diced
1 pound gala apples, peeled, medium diced
¼ cup Italian parsley, rough chopped
4 ounces maple syrup
Kosher salt to taste
Freshly ground black pepper to taste

Procedure:
Make fresh cornbread and once cooled, crumble by hand.
Melt the butter in a large skillet over medium to high heat and add the bacon and cook until golden brown. Once the bacon is slightly brown add the onions and and cook until translucent. Add the apples and sauté until slightly soft.

Ingredients:

1 butternut squash (2 pounds)
2 tablespoons olive oil
6 cups chicken stock, preferably homemade
3 tablespoons unsalted butter plus another 3 tablespoons to finish
2 ounces thick cut bacon, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese
Kosher salt and Fresh ground black pepper to taste

Procedure:

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and sauté the bacon and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes, Parmesan cheese, rest of butter and season with salt and pepper too taste. Remember, you can always add, but you can never take away. Mix well and serve

Ingredients

1 1/2 cup silken Tofu soft

1 cup canned pumpkin well chilled

2 cups soy or almond milk- or 2 cups of ice cold water

¼ cup agave

1 tablespoon pumpkin spice

Directions:

Blend the tofu, pumpkin, milk/water, agave and pumpkin spice until lightly smooth. The flavor should be much like a pumpkin pie with the sweetness left up to your discretion. Place in freezer for 10 minutes  and serve ice cold.

Ingredients:

6 slices of turkey bacon

3 Arnold Sandwich Thins -100% whole wheat-separated –each piece renders 3 bread circles.

6 large eggs

1 tablespoon fat free organic milk

1 cup low fat shredded cheddar cheese

½ cup baby organic spinach julienne sliced

1 roma tomato small diced

½ tsp. freshly ground black pepper

¼ tsp. Pinch Kosher salt

Makes 12 muffins

Procedure:

Preheat oven to 350 degrees.

Cook bacon in preheated pan until fully cooked, set aside.

Using a round cookie cutter, cut out 12 pieces of bread, set aside.

Coat muffin pan with cooking spray. Lay cut out bread circles inside the 12 muffin tins.

Combine eggs, milk and blend well.

Add the cheddar cheese, spinach, tomatoes, salt and pepper to the eggs and milk mixture.

Divide the egg mixture evenly among the muffin tins and bake at 350 for 15 to 18 minutes or until eggs are firm to touch.

Remove from oven and remove from the muffin tins.

Recipe by Rick Bayless: Serves 8 (with about 10 cups of sauce, which will mean leftovers to make enchiladas or more chicken with)

Ingredients:

11 medium (about 5 1/2 ounces) dried mulato chiles

6 medium (about 2 ounces) dried chihualces chiles (see note in Variations and Improvisations below)

6 medium (about 2 ounces) dried pasilla chiles

Top of Form

Bottom of Form

1 dried chipotle chile (preferably the tan-brown chipotle meco)

1 corn tortilla, torn into small pieces

2 1/4-inch-thick slices of white onion

4 garlic cloves, unpeeled

About 2 cups rich-tasting lard or vegetable oil (for frying the chiles)

1/2 cup sesame seeds, plus a few extra for garnish

1/4 cup pecan halves

1/4 cup unskinned or Spanish peanuts

1/4 cup unskinned almonds

About 10 cups chicken broth (canned or homemade)

1 pound (2 medium-large or 6 to 8 plum) green tomatoes, roughly chopped

4 ounces (2 to 3 medium) tomatillos, husked, rinsed and roughly chopped

2 slices stale bread, toasted until very dark

1/4 teaspoon cloves, preferably freshly ground

1/2 teaspoon black pepper, preferably freshly ground

1/2 teaspoon cinnamon, preferably freshly ground Mexican canela

A scant teaspoon oregano, preferably Mexican

1/2 teaspoon dried thyme

1/2 ripe banana

1/2 cup (about 3 ounces) finely chopped Mexican chocolate

2 or 3 avocado leaves (if you have them)

Salt, about 1 tablespoon depending on the saltiness of the broth

Sugar, about 1/4 cup (or a little more)

2 large (3 1/2- to 4-pound) chickens, cut into quarters

Procedure:

1. Getting started. Pull out the stems (and attached seed pods) from the chiles, tear them open and shake or scrape out the seeds, collecting them as you go.

Now, do something that will seem very odd: scoop the seeds into an ungreased medium-size (8- to 9-inch) skillet along with the torn-up tortilla, set over medium heat, turn on an exhaust fan, open a window and toast your seeds and tortilla, shaking the pan regularly, until thoroughly burned to charcoal black, about 15 minutes. (This is very important to the flavor and color of the mole.) Now, scrape them into a fine-mesh strainer and rinse for 30 seconds or so, then transfer to a blender.

Set an ungreased skillet or griddle over medium heat, lay on a piece of aluminum foil, and lay the onion slices and garlic cloves on that. Roast until soft and very dark (about 5 minutes on each side of the onion slices – peel it off the foil to turn it; about 15 minutes for the garlic – turn it frequently as it roasts). Cool the garlic a bit, peel it and combine with the onion in a large bowl.

While the onion and garlic are roasting, turn on the oven to 350 degrees (for toasting nuts), return the skillet to medium heat, measure in a scant 2 cups of the lard or oil (you’ll need about 1/2-inch depth), and, when hot, begin frying the chiles a couple at a time: They’ll unfurl quickly, then release their aroma and piquancy (keep that exhaust on and window open) and, after about 30 seconds, have lightened in color and be well toasted (they should be crisp when cool, but not burnt smelling). Drain them well, gather them into a large bowl, cover with hot tap water, and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Drain, reserving the soaking liquid.

While the chiles are soaking, toast the seeds and nuts. Spread the sesame seeds onto a baking sheet or ovenproof skillet, spread the pecans, peanuts and almonds onto another baking sheet or skillet, then set both into the oven. In about 12 minutes the sesame seeds will have toasted to a dark brown; the nuts will take slightly longer. Add all of them to the blender (reserving a few sesame seeds for garnish), along with 1 1/2 cups of the chicken broth and blend to as smooth a puree as you can. Transfer to a small bowl.

Without rinsing the blender, combine the green tomatoes and tomatillos with another 1/2 cup of the broth and puree. Pour into another bowl. Again, without rinsing the blender, combine the roasted onion and garlic with the toasted bread, cloves, black pepper, cinnamon, oregano, thyme, banana and 3/4 cup broth. Blend to a smooth puree and pour into a small bowl.

Finally, without rinsing the blender, scoop in half of the chiles, measure in 1/2 cup of the soaking liquid, blend to a smooth puree, then pour into another bowl. Repeat with the remaining chiles and another 1/2 cup of the soaking liquid.

2. From four purees to mole. In a very large (8- to 9-quart) pot (preferably a Dutch oven or Mexican cazuela), heat 3 tablespoons of the lard or oil (some of what you used for the chiles is fine) and set over medium-high heat. When very hot, add the tomato puree and stir and scrape (a flat-sided wooden spatula works well here) for 15 to 20 minutes until reduced, thick as tomato paste, and very dark (it’ll be the color of cinnamon stick and may be sticking to the pot in places). Add the nut puree and continue the stirring and scraping until reduced, thick and dark again (this time it’ll be the color of black olive paste), about 8 minutes. Then, as you guessed it, add the banana-spice puree and stir and scrape for another 7 or 8 minutes as the whole thing simmers back down to a thick mass about the same color it was before you added this one.

Add the chile puree, stir well and let reduce over medium-low heat until very thick and almost black, about 30 minutes, stirring regularly (but, thankfully, not constantly). Stir in the remaining 7 cups of broth, the chocolate and avocado leaves (if you have them), partially cover and simmer gently for about an hour, for all the flavors to come together. Season with salt and sugar (remembering that this is quite a sweet mole and that sugar helps balance the dark, toasty flavors). Remove the avocado leaves.

In batches in a loosely covered blender, puree the sauce until as smooth as possible, then pass through a medium-mesh strainer into a large bowl.

3. Finishing the dish. Return the mole to the same pot and heat it to a simmer. Nestle the leg-and-thigh quarters of the chicken into the bubbling black liquid, partially cover and time 15 minutes, then nestle in the breast quarters, partially cover and simmer for 20 to 25 minutes, until all the chicken is done.

With a slotted spoon, fish out the chicken pieces and transfer them to a large warm platter. Spoon a generous amount of the mole over and around them, sprinkle with the reserved sesame seeds and set triumphantly before your lucky guests.

Advance Preparation: The mole can be completed through Step 2 several days ahead (it gets better, in fact); cover and refrigerate. Completele Step 3 shortly before serving.

VARIATIONS AND IMPROVISATIONS: Chilhuacle chiles are very difficult to find unless you’re in Oaxaca (even then they’re sometimes hard to obtain). Without them you can make a very respectable black mole with 6 ounces (12 total) dried mulato chiles, 2 1/2 ounces (8 total) dried pasilla chiles and 1 ounce (4 total) dried guajillo chile

Ingredients:

2 pork tenderloins about 12 ounces each and trimmed of excess fat

1 tablespoon olive oil

Salt and pepper

1 jar (10 to 12 ounces) apricot jam (about 1 cup)

¼ cup spicy brown mustard

Procedure:

Heat broiler and set rack 4 to 5 inches from the heat. Line a rimmed baking sheet with foil. Rub pork with oil and season with salt and pepper. Broil for 10 minutes.

Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes. Remove from the heat and transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.

Remove pork form the broiler and brush with reserved sauce. Continue broiling until the pork is blackened in spots and registers 150 on and instant read thermometer which should take 5 to 10 minutes more.

Cover pork loosely with foil and let rest 5 minutes before slicing. Serve drizzled with warm sauce.

Serves 4                                                                                              

Tofu Napoleon

Extra Firm Tofu

Garbanzo Bean Flour or Semolina

Curry Powder

Peanut Oil

Spinach

Shiitake Mushrooms

Roasted Red Pepper

Green Onions

Black and White Sesame Seeds

Pickled Ginger

Wakame Salad

Thai BBq Sauce

Ingredients

3 tablespoons creamy low fat or unflavored natural peanut butter

2 tsp. palm sugar or brown sugar

2 garlic cloves, minced

1 fresh hot chili, minced

2 tablespoons reduced soy sauce

1 tablespoon water

1 teaspoon rice wine vinegar

1 tablespoon fresh cilantro, chopped fine

Directions

In a small bowl, combine the peanut butter, sugar, and garlic until smooth. Add the soy sauce, water and vinegar and cilantro and stir until combined.

Spicy Coconut Almond Cream

Ingredients

2 tsp. peanut oil

1 tablespoon peeled and minced fresh ginger

1 clove garlic, minced

1 tsp. sambal hot sauce

½ tsp. coriander, ground

½ tsp. cumin, ground

1 cup light coconut milk

½ cup almond milk

1 tablespoon brown sugar or palm sugar

1 tablespoon fish sauce

Directions

In a small sauce pan, heat the oil over medium heat. Add the ginger, garlic and cook until fragrant about 45 seconds. Add the curry pasted, coriander, cumin and cook 1 more minute. Stir in the coconut milk, almond milk, brown sugar, fish sauce. Reduce the heat and simmer for 5 minutes. Remove from the heat.

Jamaican Jerk Marinade

Ingredients

¼ cup fresh hot chilies, chopped fine

½ cup orange juice

3 green onions, sliced thin on the bias

½ cup white onion, small diced

¼ cup lime juice

¼ cup soy sauce – lite preferred

2 cloves garlic, chopped fine

1 tablespoon peeled and minced fresh ginger

1 tsp. fresh thyme

1 tsp. cinnamon, ground

2 tsp. all spice, ground

1 tablespoon brown sugar

1 tablespoon canola oil

Kosher salt and freshly ground black pepper to taste

Directions

Combine all of the ingredients in a large bowl and use at once or refrigerate.

Spicy Mango  & Pineapple Salsa

Ingredients

1 large, ripe pineapple, cut in half, only half utilized, ¼ inch small diced

3 large, ripe mangos, peeled and cut into ¼ inch diced

2 medium red onions cut into 1/4-inch dice

2 red jalapeños, stemmed and minced

1 tablespoon peeled and minced fresh ginger

1/3 cup fresh lime juice (from 6 to 8 limes)

Kosher salt and freshly ground black pepper to taste

Directions

In a large, nonreactive bowl, combine the mangos, onions, jalapeños, ginger, sambal, and lime juice, and blend gently. Season with salt and pepper. Use or refrigerate.

Chayote & Jicama Slaw

Ingredients

1 large chayote, julienned

1 large jicama, julienned

1 large red pepper, julienned

½ small green cabbage, sliced thin

½ bunch green onions, cut thin on the bias

8 oz. rice wine vinegar

2 oz. sugar

Kosher salt and freshly ground black pepper to taste

Directions

In a large, nonreactive bowl, combine the jicama, red pepper, green cabbage and green onions and blend gently. In a separate bowl, combine the rice wine vinegar, sugar and whisk until smooth. Season with salt and pepper and taste. Once the desired taste has been achieved, pour over the vegetables. Use or refrigerate.

Ingredients:

3 tbsp. “Country style” Dijon mustard or grain style mustard

3 tbsp. Dijon mustard

2 tbsp. Grated horseradish style Deli mustard

1 tbsp. Red wine vinegar

2 cups Snyder’s, Fat free, Oat bran, organic pretzels

4- 6oz. Boneless breasts of Chicken

Kosher salt to taste

Fresh ground black pepper to taste

Procedures:

Preheat oven to 350 degrees.

In a small mixing bowl, mix together the first 4 ingredients and set aside.

Using a food processor, place half of the pretzels in the food processor and pulse for 10 to 20 seconds or until you have small pieces but not crumbs. Remove from the food processor and repeat the same process with the rest of the pretzels. Set aside.

Place the Chicken breasts (breasts side up) in a non-stick baking pan. Sprinkle with salt and pepper. Spread the mustard evenly over the breasts and top with the pretzel crumbles.

Bake in the oven for 20 to 25 minutes.