Turkey and Mushroom Soup

1 tablespoon olive oil
1 small yellow onion, diced
2 stalks of celery, sliced
1 carrot, sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

1/4 teaspoon thyme
1/4 teaspoon ground sage
1/4 teaspoon rosemary
2 tablespoons butter
16 ounces mixed mushrooms (button, crimini, shitake, oyster, etc), sliced
32 ounces chicken stock
1 large potato, peeled and diced
1 pound cooked turkey, cubed
1 cup heavy cream

Salt and pepper to taste
Fresh parsley, chopped, for garnish

Heat the olive oil in large pot set over medium heat.  Sauté the onion, celery, and carrot in the oil until fragrant, about 8 minutes.  Add the garlic, salt, pepper, thyme, sage, and rosemary, and cook for 2 minutes, stirring constantly.  Add the butter and fresh mushrooms and continue cooking until the mushrooms have lost their water, about 10-15 minutes longer.  Add the stock and bring to a simmer.  Then add the potatoes, cover the pot, turn heat to low and continue cooking until the potatoes are tender, about 15 minutes.  Add the turkey and warm through, about 5 minutes more.  Remove from the heat and stir in the cream.  Taste and adjust seasonings as necessary with salt and pepper.  Garnish with fresh parsley.

Serves 4-6.

From The Soupbox Cookbook by Jamie Taerbaum and Dru Melton, with minor changes

Cauliflower-Topped Puy Lentil Pie

Olive oil
2 tablespoons mustard seeds
About 20 fresh curry leaves
2 carrots, peeled and finely chopped
1 onion, finely chopped
1 tablespoon cumin seeds, bashed

1 tablespoon coriander seeds, bashed
2 cloves garlic, peeled and finely chopped
A thumb-sized piece of ginger, peeled and finely chopped
400 grams Puy lentils
400 grams chopped tomatoes, canned or fresh
2 cups vegetable broth, or water plus a vegetable bouillon cube
2 pitted dates or prunes, finely chopped

1 red chile, seeded and chopped

Zest and juice of 1 organic, unwaxed lemon

2 medium heads cauliflower (about 2 1/4 pounds/1 kilogram with leaves removed)
Sea salt
1 tablespoon olive oil

Heat oven to 425 F.

Put a glug of oil into a large, heavy pan.  When it is hot, add the mustard seeds and the curry leaves, and cook until the seeds pop.  Take the pan off the heat, reserve half the seeds and leaves, then put the pan with the remaining mixture back on the heat.

Add the carrots and onion to the pan and cook for another 10 to 15 minutes, or until soft and nicely browned.  Add the cumin, coriander, garlic, and ginger, and cook for another 3 to 4 minutes, to toast the spices and allow the garlic and ginger to release their oils.  Take care that the garlic doesn't burn.

Add the lentils, tomatoes, and stock or water and bouillon cube to the pan.  Add the chopped dates or prunes, the chile, and the zest of half the lemon.  Season with salt and simmer over medium heat for 15 to 20 minutes, or until thick, rich, and flavorful.

Meanwhile, make the cauliflower mash.  Break the cauliflower into florets, slice the stalk, and put into a lidded pan with about 3/4 inch of boiling water.  Put over high heat and steam until tender.  Drain, put back in the pan, and heat for a minute to dry out the cauliflower.

Allow cauliflower to cool a little, then blitz in the food processor with a big pinch of salt and the oil.  When you have a silky-smooth mash, fold in the reserved mustard seeds and curry leaves.

Once the lentils are ready, add the lemon juice and mix well.  Spoon into an ovenproof dish, top with the cauliflower mash, and bake for 20 minutes or until golden and bubbling.

Serves 4.

From The Modern Cook's Year by Anna Jones

Cilantro Lime Rice (from Chipotle)

2 cups basmati rice, unrinsed
1 bay leaf
Salt
1 teaspoon olive oil, optional
2 tablespoons fresh cilantro, minced
2 tablespoons fresh lime juice, from 1-2 limes
2 tablespoons fresh lemon juice, from 1-2 lemons
 
To cook basmati rice on the stove top:
Bring 8 cups water to a boil in a large pot.  Add rice, bay leaf, and salt to taste (around 2 teaspoons).  Stir and return to a boil.  Boil uncovered for 10 to 12 minutes.
 
Remove bay leaf.  Using a fine mesh strainer, drain rice and rinse with hot water.  Pour into a large bowl.  Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (around an additional 1/4 teaspoon).  Serve hot or at room temperature.
 
To cook in a rice-cooker:
Add rice, water (according to manufacturer's instructions), bay leaf, salt (around 1 teaspoon), and oil if using.  Cook according to manufacturer's instructions.  When the rice is finished, remove bay leaf.  Stir in cilantro, lime juice, and lemon juice.  Add more salt to taste (around 1/4 teaspoon).  Serve hot or at room temperature.
 
Serves 12 (makes about 6 cups).
 
From CulinaryHill.com

Spicy Ranch Chex Mix

3 cups Corn Chex Cereal
3 cups Rice Chex Cereal
2 cups Whole Wheat Chex Cereal
2 cups nuts
2 cups unsalted small pretzels or pretzel sticks
1 stick (8 tablespoons) salted butter, melted
2 tablespoons worcestershire sauce (or 1 tablespoon soy sauce and 1 tablespoon rice vinegar)
2 tablespoons dried parsley
2 teaspoons dried dill
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried chives
1 teaspoon cayenne pepper, use more or less to your taste
1-2 tablespoons raw sesame seeds
1 teaspoon each kosher salt and black pepper
 
Heat oven to 300 F.
 
In a large bowl, toss together the Chex Cereals, nuts, and pretzels.
 
In a small bowl, combine the butter, Worcestershire, parsley, dill, chives, garlic powder, onion powder, sesame seeds, salt, and pepper. Pour the butter over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated. Spread the Chex mix evenly over 2 rimmed baking sheets.
 
Transfer to the oven and bake 40-45 minutes, stirring every 15 minutes. Serve, or store in an airtight container for up to 3 days.
 
From Half-Baked Harvest blog, with minor changes