Bouchons au Thon Makes 8 bouchons  www.gastronomyblog.com
•6 ounces canned chunk-light or solid albacore tuna, drained
•1 cup lightly packed finely shredded Gruyère
•1/3 cup crème fraîche
•3 tablespoons tomato paste
•3 large eggs, lightly beaten
•1/4 cup finely chopped yellow onion
•2 tablespoons finely chopped Italian parsley
•1/4 teaspoon salt
Preheat the oven to 325 degrees. Lightly grease 8 wells of a standard-size muffin tin with nonstick cooking oil spray.
Place the tuna in a medium mixing bowl; use a fork to break up pieces any larger than a dime. Add the cheese, crème fraîche, tomato paste, eggs, onion, parsley, and salt, stirring to thoroughly combine. The mixture will be a soft orange-pink color.
Divide the mixture evenly among the 8 muffin wells. Bake for 20 to 25 minutes, or until the tops and edges of the bouchons are set.
Transfer the tin to a rack, and let cool for 5 minutes. Carefully run a small, thin knife around the edge of each bouchon to make sure it isn’t stuck, then carefully remove them from the tin. They will collapse a bit as they cool. Serve warm or at room temperature.

Moroccan sweet potato puree is easy to make and takes just over an hour to prepare since the sweet potatoes require between 45 minutes to an hour of baking time. You can use it as a side dish with almost any kind of entree. In addition to its versatility, Moroccan sweet potato puree is also a very healthy choice since sweet potatoes have substantial quantities of beta-carotene which increases the body's immune function and reduces cholesterol accumulation in the arteries.
Recommended Equipment:
food processor
3 or 4 medium sweet potatoes
1/2 tspn ground ginger
1/4 tspn cinnamon
1 tbsp olive oil
salt and pepper to taste
Preheat oven to 400 degrees Fahrenheit.
Put sweet potatoes on a baking sheet. Put baking sheet in the oven for 45 minutes to 1 hour. Potatoes are done when you can easily insert a fork into the top of the potato.
Remove potatoes from the oven and place them in a large bowl to cool.
Remove the skins from the potatoes.
Add the olive oil, cinnamon, and ginger to the bowl. Mash all of the ingredients together until they form a creamy puree. You may want to use a food processor for this step.
Season with salt and pepper.

Cornbread Meatloaf southern.food.com/
"Put your leftover cornbread to good use! From a neighbor when I lived down South. UPDATE (4/11/08): Change from original posting: I've always had to cook this about an hour, but I thought that was just me, so I when I originally posted this I left the cooking time at 3/4 hour, which was how I received it. However, since all the reviewers have noted that they, too, have to cook it longer, I have now changed the cooking time to 1 hour."

1 lb ground beef
1/2 lb sausage
1 eggs
1 cup cornbread, crumbs
1 onions, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) cans tomato sauce
2 tablespoons mustard
2 tablespoons vinegar
2 tablespoons brown sugar
With your hands, mix together the ingredients ground beef through pepper plus 1/2 cup of the tomato sauce and mold into a loaf shape; place into a greased baking dish.
Combine the rest of the tomato sauce with the mustard through brown sugar plus 3/4 cup water and pour over the meatloaf.
Bake 1 hour at 325F, basting 3 or 4 times during cooking.

 Mashed Sweet Potatoes with Coconut Milk  www.eatingwell.com/

1 1/2 pounds sweet potatoes, (about 3 medium)
3/4 cup “lite” coconut milk
1 tablespoon minced fresh ginger
1/2 teaspoon salt
1.Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 10 to 15 minutes. (Alternatively, place in a baking dish and bake at 425 degrees F until tender all the way to the center, about 1 hour.)
2.When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Serve warm.

konnichi wa

Idiom: gild the lily
1. To adorn unnecessarily something already beautiful.
2. To make superfluous additions to what is already complete.

Delicious Knishes! sunshinepalate.blogspot

using left over mashed potatoes, spinach, and Sunshine Burgers. You can use any of your favorite Sunshine Burgers and I used the Sunshine Breakfast Patties. The dough for the knishes is biscuit dough. For convenience you can use the all natural refrigerated biscuit dough in the tube by Immaculate. If you want to avoid wheat or dairy you can take your favorite biscuit recipe and sub millet flour for wheat flour and change the milk and butter to vegan choices. Arrowhead Mills makes great millet flour.To get started, roll each biscuit into a seven inch circle on a floured surface.Scoop some mashed potatoes that have been mixed with some veggies in the middle of the circle. You can add some Daiya cheese on top of the potatoes and some Organicville Ketchup and then top with a defrosted Sunshine Burger. Pull the outer edges of the biscuit dough over the burger to enclose the knish. Turn them over and place on a cookie sheet. Cut some air holes in the top and bake in a preheated 375 degree oven till browned, about 25 to 30 minutes. They look so awesome when they come out of the oven....Nice!

Sausage, Cannellini and Kale Soup  www.finecooking.com/
This hearty Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work.
1-1/2 Tbs. extra-virgin olive oil
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt chicken or vegetable broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1x3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper
2/3 lb. sweet or hot bulk Italian sausage, rolled into bite-size meatballs
Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.
Meanwhile, heat the remaining 1/2 Tbs. oil in a 10-inch nonstick skillet over medium-low heat. Add the sausage meatballs, sprinkle with a pinch of salt, and cook, stirring occasionally, until browned and cooked through, about 10 minutes.
Add the sausage to the soup and bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.
Variations
To serve 1 vegetarian and 3 meat lovers: Use vegetable broth for the soup. Reduce the sausage to 1/2 lb. and cook the meatballs in the same fashion. After stirring the cider vinegar into the soup and seasoning to taste, set aside 1-3/4 cups of the soup for the vegetarian before adding the meatballs.

Salmorejo

Salmorejo  Bon Appétit Aug2011 Yield: 8 servings  http://www.epicurious.com/
3 pounds ripe halved tomatoes
3 toasted, chopped 4x4x1/2" slices white sandwich bread
1/4 cup toasted slivered almonds
4 smashed garlic cloves
1 teaspoon Sherry vinegar
1/2 cup extra-virgin olive oil
Salt
Serrano ham or prosciutto, thinly sliced
Chopped hard-boiled egg
Squeeze seeds and pulp from 3 pound ripe halved tomatoes into a strainer set over a large bowl. Press solids to release as much liquid as possible; discard solids. Core and chop tomatoes; add to bowl.
Combine 3 toasted, chopped 4x4x1/2" slices white sandwich bread, 1/4 cup toasted slivered almonds, and 4 smashed garlic cloves in a blender. Pulse until chopped. Add tomatoes with liquid to blender in batches, puréeing until very smooth. Add 1 teaspoon Sherry vinegar. With blender running, gradually add 1/2 cup extra-virgin olive oil. Purée until emulsified and frothy, about 3 minutes. Season with salt and more vinegar, if desired. Chill until cold, about 2 hours. Season to taste again with salt and vinegar.
Divide soup among small bowls or glasses. Garnish with thinly sliced Serrano ham or prosciutto and chopped hard-boiled egg. Drizzle with more oil.

Salmorejo is a cream consisting of tomato and bread, originating in Córdoba (Andalusia) in the south of Spain. It is made from tomatoes, bread, oil, garlic and vinegar. Normally, the tomatoes are skinned and then puréed with the other ingredients. The soup is served cold and garnished with diced Spanish Serrano ham and diced hard-boiled eggs.
It has a pink-orange appearance like gazpacho, but salmorejo is much thicker, because it includes more bread. In Andalusia it is known by several other names, including ardoria. Several variations exist in Andalucia; the following recipe is representative of the type of salmorejo served in any bar or home.
photo courtesy http://www.thesaltyolive.com/