Potato Fennel Gratin

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• 2 small fennel bulbs
• 1 yellow onion, thinly sliced
• 2 tablespoons good olive oil
• 1 tablespoon unsalted butter
• 2 pounds russet potatoes (4 large potatoes)
• 2 cups plus 2 tablespoons heavy cream
• 2 1/2 cups grated Gruyère cheese (1/2 pound)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Butter the inside of a 10-by-15-by-2-inch (10-cup) baking dish

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and thinly slice the bulbs crosswise, making approximately 4 cups of sliced fennel. Saute the fennel and onions in the olive oil and butter on medium-low heat for 15 minutes, until tender.

Peel the potatoes, then thinly slice them by hand or with a mandoline like I did. Mix the sliced potatoes in a large bowl with 2 cups of cream, 2 cups of Gruyère, salt, and pepper. Add the sauteed fennel and onion and mix well.

Pour the potatoes into the baking dish. Press down to smooth the potatoes. Combine the remaining 2 tablespoons of cream and 1/2 cup of Gruyère and sprinkle on the top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned and bubbly. Allow to set for 10 minutes and serve.

Crockpot Granola

Another good one from the ultra cool Stephanie, the crockpot lady


- 5 cups oats 
- 1/4 cup honey * (see note below)
- 1/4 cup melted butter * (see note below)
- 1 tablespoon flax seeds
- 1/4 cup slivered almonds
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1/4 cup unsweetened coconut 
- 1/2 cup dried fruit (I used raisins and cranberries)

The Directions.

Put all the dry ingredients into your crockpot. 

Melt the butter in the microwave, and add. Add the honey. Toss well.

*note: if you add this amount of honey and butter, the granola will be cereal-like, and not trail-mix like. If you'd rather the granola clump together in pieces, you'll need to add more honey and butter. I tried it with the honey and butter doubled (1/2 cup each) and it still didn't clump much--so if you'd prefer your granola that way, you'll need to add at least 3/4 cup of honey. I didn't want that much sugar, and my kids are cool with eating it like this. 

Cover, but vent with a chopstick. Cook on high for 3-4 hours, stirring every so often.

If you can smell the granola cooking, go stir. It will burn if you don't keep an eye on it. But it won't burn as quickly as it does in the oven!

Dump out on some parchment paper and let cool. Eat with milk like cereal, warmed with milk like oatmeal, or as is. Seal well in an air-tight container or in a ziplock. Granola freezes well. 

Cinnamon Sugared Almonds

1 cup sugar 

3 tablespoons cinnamon

1/8 teaspoon salt

1 egg white

1 1/2 teaspoons vanilla extract

I package whole raw almonds 

aluminum foil or parchment paper

Directions.

In a mixing bowl, combine sugar, cinnamon, and salt. Set this bowl aside.

Whisk together the egg white and vanilla extract in the crock pot.  Add almonds and stir well to coat. Add your cinnamon mixture to the pot and toss with spoons to fully coat.

Cover and cook on high for 2 hours, stirring every 20-30 minutes or so to keep the almonds on the side of the crock from getting too crispy.

When the nuts are all hot and toasty, let them cool fully on a length of foil or parchment paper. When fully cool, store in an air-tight container.  

Pear Crisp

From the Kraft Foods What's Cooking magazine.

1 Lemon

1/2 cup  Granulated sugar, divided

1/3 cup plus 2 Tbsp. flour, divided

1 tsp.  Ground cinnamon, divided

8 fresh pears (2-1/2 lb./1.1 kg), peeled, cut into 1-inch chunks

1/4 cup  packed brown sugar

1/3 cup cold butter, cut up

1/2 cup  sliced almonds

HEAT oven to 375ºF.

GRATE enough lemon peel to measure 1/2 tsp. zest. Squeeze enough juice to measure 4-1/2 tsp. Mix 1/4 cup granulated sugar, 2 Tbsp. flour and 1/2 tsp. cinnamon in large bowl. Add pears, lemon zest and juice; toss until pears are evenly coated. Spoon into 8-inch square baking dish.

MIX brown sugar and remaining granulated sugar, flour and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture forms coarse crumbs. Stir in nuts; sprinkle over pears.

BAKE 40 to 45 min. or until topping is golden brown and pears are hot and bubbly. 

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Tuna Cakes with Roasted Red Pepper Aioli

Tuna Cakes:

2 cans (170 grams each) Chunk light tuna, drained
1/4 cup finely chopped green onions
1/4 cup finely chopped celery
1/4 cup finely chopped red pepper
1/4 cup finely chopped parsley
3/4 cup crushed unsalted soda crackers
1/2 tsp thyme
1/2 cup plain yogurt or mayo. 
2 tbsp grated parmesan cheese
1 tsp horseradish
juice of 1/2 a lemon
1 large egg.

Preheat oven to 375F. 

Place all the above ingredients into a large mixing bowl and mix well. Place parchment paper over a baking sheet. Pack tuna into a 1/4 cup, lightly tap to drop onto the baking sheet and flatten to make 1/2" cakes. Bake in the over for 8 to 10 minutes, until golden brown and finish under the broiler to further brown the tops.

Aioli recipe

1 clove garlic
1 tbsp olive oil
2 roasted red peppers, skin removed, seeded and drained on paper towel
1/2 tsp dry mustard
1 tsp honey
1 cup low fat mayo
juice of 1/2 a lemon
1/8 tsp cayenne pepper (skipped because I forgot)

Blend all the ingredients in a food processor and puree until smooth. Serve over the tuna cakes while they are still warm.

Roasted Carrots

Carrots - peels, ends cut and sliced in half.

Add Olive Oil, salt and pepper.

Roast at 375F for about 45 minutes to an hour -- mix them up part way through baking. 

Overnight Raspberry French Toast

8 Slices white bread, cut or torn into small pieces

1 package (8 oz) cream cheese cut into small pieces

1 cup fresh or frozen raspberries (no need to thaw if frozen)

1/2 cup sliced almonds, toasted

6 eggs

1/2 cup granulated sugar, divided

1/2 cup milk

1/2 cup half-and-half cream

1 tsp ground cinnamon

maple syrup (optional)

Grease an 8 inch square glass baking dish. Scatter half the bread pieces in dish. Arrange cream cheese, raspberries and almonds on top. Finish with the remaining  bread pieces.

In a large bowl, whisk together eggs, 1/4 cup of the sugar, milk, cream and cinnamon.  Pour over bread. Sprinkle the remaining sugar over top. Cover with foil and refrigerate overnight.

In the morning, preheat the over to 350F. Bake french toast, covered with foil for 30 minutes. Remove foil and bake for 30 minutes or until puffy and golden brown. Serve with maple syrup if you wish.