Pear crumble / crisp

Original recipe: https://jamjarkitchen.com/wprm_print/pear-crumble

For the pear filling:

• 5-6 cups pears, diced
• 3 tablespoon all-purpose flour
• 1 lemon, juice of (3 Tbsp)
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger

For the crumble:

• ⅔ cup rolled oats
• ⅓ cup all-purpose flour
• ⅓ cup brown sugar
• ⅓ cup white granulated sugar
• ½ teaspoon cinnamon
• 6 tablespoon Earth Balance, room temperature, diced
• pinch of salt

• Preheat the oven to 375 degrees F.In a mixing bowl add all fruit filling ingredients and mix to combine.Set aside and rest for at least 5 minutes to allow the juices to release.
• In another mixing bowl combine all crumble ingredients except the butter. Mix well.Add in room temperature butter and use your hands to press or pinch it into the flour mixture until it is well incorporated and forms a crumbly texture.
• Pour the pear mixture into the baking dish. Sprinkle the crumble evenly over the top.Bake at 375 degrees F for about 45-50 minutes until the fruit filling is bubbly and the topping is a crisp golden brown.Remove from the oven and allow to rest for 10 minutes before serving.Serve with a scoop of ice cream, a drizzle of custard or whipped cream. Enjoy!

Black bean & potato tacos for dinnershare

For 8 dinnershares (16 tacos); salsa and veggies on the side

1 large can (27oz) black beans

1 recipe (2#) salt and pepper skillet potatoes

1 recipe salsa dona (1# jalapenos)

32 corn tortillas

Foil sheets

1 recipe fajita veggies

2 tortillas for each taco – 2 tacos per dinnershare

Salsa Dona

original recipe: https://www.thefauxmartha.com/salsa-dona/

1 lb. jalapeños
4 cloves of garlic, skin on
1/4 c. avocado oil (or similar neutral oil)
2 tbsp. lime juice
1/2 tsp. kosher salt

Cut the tops off the jalapenos and use a grapefruit spoon (or paring knife) to get the seeds out.

Roast in toaster oven with garlic for 20 minutes at 400′, turning halfway through.

Place the roasted peppers and garlic in a container with a lid and let steam for 10 minutes.

Remove the skins; they should peel right off.

Blend with remaining ingredients

Instant Pot Applesauce

• about 3# apples, cored and chunked
• 1/4 cup water
• 1 Tbsp lemon juice
• 1 tsp cinnamon

1. Manual high pressure 5 minutes, slow release 5 minutes, then quick release
2. Mash or puree to desired consitency

Roasted Carrots

• 2# carrots, cut into 2″ pieces (or baby carrots)
• 3 Tbsp olive oil
• 1 tsp thyme
• 1/2 tsp dried oregano
• Salt
• Pepper

1. Preheat oven to 400′.
2. Toss carrots with olive oil, thyme and oregano.
3. Spread out on a sheet pan.
4. Sprinkle with a good dose of salt and pepper.
5. Bake about 40 minutes.

Kielbasa Coins & Cabbage

Based on a NYT recipe, adjusted

Cook time – about 20 minutes

• 1 pkg Tofurkey sausages, kielbasa style (found at Wheatsville), cut into 1/4″ rounds
• 1 Tbsp Earth Balance
• 1 small white or yellow onion, halved and sliced into 1/4″ strips
• 1 tsp Jarlic (or 1 garlic clove, minced
• 1 tsp kosher salt
• 1/4 tsp black pepper
• pinch crushed red pepper
• 1/2 medium cabbage, sliced into 1/2″ strips (about 4 cups)
• 2 Tbsp grainy dijon mustard
• 2 Tbsp apple cider vinegar

1. Add kielbasa coins to dry pan. Cook 3 minutes, stir, and cook another 3 minutes.
2. Add butter, onion, garlic, salt, pepper, and red pepper and cook, stirring, until fragrant and beginning to brown, about 3 minutes.
3. Add cabbage and cook, stirring occasionally, until the cabbage has softened and browned, about 12 minutes.
4. Stir in mustard and AC vinegar and cook 1 minute longer.
5. Adjust seasonings/salt to taste.

Salt & Pepper Skillet Potatoes

Basic home fries

Cook time – about 20 minutes. A lot of covering and uncovering but otherwise very easy. The hardest part is not messing with them.

• 2# potatoes with skin, about 1/2″ dice
• 4 Tbsp oil (such as canola or avocado)
• 2 tsp salt
• 1/2 tsp (fresh ground) black pepper

1. Heat oil in 400′ skillet.
2. Add potatoes to hot oil and leave undisturbed & uncovered for about 3 minutes.
3. Add 1/2 cup water, deglaze the pan, and cover. Leave covered and undisturbed about 6 minutes.
4. Uncover, stir, and then mash some potatoes with a potato masher, then leave uncovered and undisturbed for about 3 minutes.
5. Add a few tablespoons of water and deglaze the pan, replace cover and cook undisturbed 6 minutes longer.
6. Uncover, add salt and pepper and stir fry for about 2-3 minutes.

No-Cook Cold Silken Tofu with Sauce

One block of tofu serves 3. x2-3 for dinnershare

• Firm silken tofu, 12-16 oz
• 3 tbsp soy sauce
• 1/2 Tbsp brown sugar
• 1/2 Tbsp sesame oil
• 1 tsp toasted sesame seeds
• 1 tsp Gochugaru (Korean chili flakes) or red pepper flakes, optional
• 3 cloves garlic minced
• 1-2 green onions – whites and whitish greens finely chopped for sauce, greens sliced thin for garnish

1. Plate tofu. Try and keep it intact if possible. For dinnershare, I cut each package of tofu into 6 pieces, and put 2 pieces each into the medium dinnershare divider.
2. Mix the sauce, with the chopped green onions.
3. Spoon about 1/2 the sauce over the tofu; reserve the remainder of the sauce for the small container, for dipping.
4. Garnish with the sliced scallion greens.

Roasted Sweet Chili – Jalapeno Brussels Sprouts

x2 (3 pounds) for dinnershare – when doubling, roast only 1.5# on each sheet pan

Measurements might need some adjusting – a guess for what I did that came out great

• 3 Tbsp olive oil
• 1.5# Brussels sprouts
• 1 small jalapeno, sliced in rings with seeds intact
• Sprinkling of kosher salt
• 1/2 cup sweet chili sauce
• 2 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp lime juice (at the end)

1. Preheat oven to 425′. Heat olive oil in sheet pan.
2. Add Brussels and jalapenos when oil is hot, and sprinkle with kosher salt.
3. Roast 20 min, stirring at 10 min.
4. Meanwhile, mix sweet chili sauce, soy sauce and rice vinegar together.
5. Pour sauce mixture over Brussels and mix, roast for another 10 min.
6. Add lime juice to taste at the end.

Roasted Japanese Sweet Potatoes

Take small sweet potatoes (about 1/2 lb each), scrub, prick with fork 3x on each side, cut off unsavory ends if present, and wrap in aluminum foil. Bake at 425′ for 90 min. Turn off oven and let cool.