Mixed Berry Dutch Baby

INGREDIENTS

3    large eggs

1    teaspoon grated orange rind

1     pinch salt

½    cup granulated sugar

1    tablespoon baking powder

1    cup all-purpose flour

1    cup low fat milk 

4    tablespoons butter  

1    cup blueberries

1    cup raspberries

METHOD

Preheat the oven to 450 F and preheat a 10 inch cast iron skillet on top of the stove.

In a large bowl, beat the eggs, orange rind, salt and sugar until well beaten. Slowly add the baking powder and flour, stirring to combine. Then slowly add the milk and stir that in until the batter is well combined. Remove the frying pan from the heat using a pot holder and pour the batter into the pan. Add the fruit, carefully spreading them evenly in the batter Bake for 18 to 20 minutes or until lightly browned.

Remove carefully from the oven – the handle is very hot – and place onto a wire rack to cool .before serving.

Based on a recipe in Food and Wine magazine.

Indian Bean and Chicken Stew

INGREDIENTS
1    tablespoon olive oil
1    pound boneless skinless chicken thighs or breast

1    medium onion, diced

3    cloves garlic minced

1    can (15 ounces) diced tomatoes

1    teaspoon powdered ginger

1    teaspoon curry powder

1    teaspoon ground cardamom

½   cup chicken broth

1    can (15 ounces) garbanzo or cannellini beans, drained

1    cup chopped fresh spinach

1    tablespoon lime juice

METHOD
Add the olive oil to a large sauce pan over medium heat. Cut the chicken into 1/21 inch cubes and add to the skillet. Cook the chicken for 2 to 3 minutes, stirring to brown. Add the onions and garlic and cook, stirring, for 4 to 5 minutes. Add the tomatoes and their  juice, the ginger, curry and cardamom and stir to combine.

Add the broth, bring to a boil, reduce the heat to a simmer, cover and cook for 10 minutes. Add the beans and spinach and cook until the spinach is well wilted. Remove from the heat and stir in the lime juice. Serve immediately.

Based on a recipe from Better Homes and Gardens  magazine.

Spicy Vegetarian Casserole

INGREDIENTS



1    cup brown rice

1    cup vegetable broth

1    cup water

1    can (15 ounces) Cannellini beans

1    cup fresh or frozen corn

1    cup chopped celery

3    cloves garlic, minced

1    cup chopped white onion

1    can (8 ounces) tomato sauce

1    tablespoon dried sage

2    ounces Pepper Jack cheese, shredded

1    small can (about 2 ounces) sliced black olives, drained

½   cup cheddar cheese, shredded

METHOD

Place the brown rice, broth and water into a small sauce pan and bring to a boil. Lower the heat to low, cover and simmer for 40 to 45 minutes until the rice is tender. Remove from the heat and reserve

Preheat the oven to 350 and grease the sides and bottom of a 2 ½ to 3 quart baking dish. In a large bowl, mix together the beans, corn, celery, garlic, onion, tomato sauce,  sage, Pepper Jack cheese and olives. Mix well to combine. When the rice is cooked, add that to the vegetables in the bowl and mix well.

Place all the vegetables and rice into the prepared baking dish and sprinkle the cheddar cheese on top. Bake uncovered for 40 minutes. Remove from the oven and let stand for 10 minutes before serving. Serves 6 to 8.

Cannellini with Sausage

INGREDIENTS

1          tablespoon olive oil

2          Italian sausages, sliced (about 1 ½ cups)*

1          medium white onion, chopped (1 cup)

3          cloves garlic, minced

1          can (15 ounces) diced  tomatoes

1          teaspoon dried thyme

1          teaspoon dried basil

1          cup beef broth

1          can Cannellini beans (15 ounces)

METHOD
In a medium skillet, add the olive oil over medium heat and brown the sausage slices. Remove and set aside. Add the onion and garlic to the skillet. Sauté the onion and garlic until soft, about 5 to 6 minutes and add the sausage pieces, tomatoes, thyme, basil, and beef broth.

Increase heat to bring this to a boil, lower the heat and simmer for 12 to 15 minutes to blend the flavors. Add the beans, stirring them in. Simmer for 3 to 4 minutes until the beans are warmed, remove from the heat and serve.

TO START WITH DRY BEANS
Use ½ pound of dry beans. Pick through them to remove any rocks and bad beans and rinse. Cover with 4 cups of water in a large sauce pan, cover and bring to a boil. Cook for 2 minutes, remove from the heat and let stand for 1 hour. Drain and add at the same place in the recipe along with 1 cup of water, but extend final cooking time until beans are tender, 45 to 50 minutes or longer. Check fluid level occasionally and add ½ cup of water if needed.

SLOW COOKER RECIPE
Prepare as above with dry beans and place everything into a slow cooker for the final cooking time. Cook on high for 5 hours or on low for 10 hours. Neither of the dry bean options have been tested in my kitchen, but I have them both “on good authority“ from the internet.

*NOTE: You can use almost any style of sausage for this recipe.

Tuna Polenta

INGREDIENTS

2    cups boiling water

½   cup Polenta

1    tablespoon butter

1    tablespoon grated Parmesan cheese

2    tablespoons olive oil

1    cup chopped white onion

1    cup chopped red bell pepper

1    cup chopped celery

4    cloves garlic, minced

1    can (15 ounces) tomato sauce

1    teaspoon dried sage

1    teaspoon dried oregano

2    cans (5 to 7 ounce) tuna in water

2    tablespoons grated Parmesan  cheese

METHOD

Grease the sides and bottom of a 8 inch square glass baking dish. Slowly pour the polenta into the boiling water, stirring the whole time. Continue to stir and boil the polenta until it becomes very thick – about 6 to 8 minutes. Remove from the heat and add the butter and Parmesan cheese, stirring them in until the butter is completely melted and incorporated. Pour the polenta into the prepared baking dish and smooth the top with a spatula. Set aside to cool.

Preheat the oven to 350F degrees. Pour the olive oil in to a large sauce pan over medium-high heat and swirl to coat. Add the onions, bell peppers, celery and garlic. Stir and cook for 5 minutes until the vegetables are softened and add the tomato sauce, sage and oregano. Continue to cook at a simmer for 5 minutes, stirring occasionally. Drain the tuna and flake it into the tomato sauce. Stir to m ix and remove from the heat.

Invert the baking dish over a cutting board and remove the polenta. Place half of the tuna tomato sauce into the baking dish, place the polenta on top of the sauce. Add the remaining sauce on top of the polenta, sprinkle with the Parmesan cheese and bake for 20 minutes. Remove from the loven and allow to cool for 5 minutes before serving.

Based on recIpes from General Mills and AllRecipes

Simple Miso Soup

INGREDIENTS

3    cups boiling water

1    package Dashi broth mix teabag

½   sheet Kombu seaweed

2    baby Bok Choy

1    tablespoon white Miso

1    tablespoon chopped green onion tops (optional)

METHOD
Place the Dashi tea bag into the boiling water and allow it to simmer for 5 to 6 minutes. Remove and discard the Dashi tea bag. Cut the Kombu seaweed into several strips and place into the Dashi broth. Continue to simmer for 5 minutes and discard the Kombu.

Cut the ends off of the Bok Choy, discarding them. Slice the Bok Choy into 1 inch slices cross-wise and place into the Dashi broth. Simmer for 4 to 5 minutes. Pour a small amount of the broth into a small bowl and, using a small strainer, mix the Miso into this broth. Remove the soup from the heat and pour the Miso mix back into the soup, mixing well. Serve immediately topped with green onion tops.

Horseradish Potato Salad

INGREDIEN

3    pounds white or red skinned potatoes

½   cup chopped red onion

1    tablespoon white wine vinegar

¼   cup Greek-style yogurt

¼   cup mayonnaise

2    tablespoons dried dill

1    tablespoon Dijon style mustard

2    tablespoons horseradish sauce

½   teaspoon salt

METHOD

If using white potatoes, peel them. If using red potatoes, wash them. Cut potatoes into ½ inch cubes and place into a large bowl. In a medium bowl, add the vinegar, yogurt, mayonnaise, dill, mustard, horseradish sauce and salt. Mix them thoroughly and pour over the potatoes, stirring to thoroughly coat the potatoes. Refrigerate for at least 30 minutes before serving.

Based on a recipe from Smitten Kitchen.

NOTE: The cook felt this could use a bit of crunchy and would add ½ cup of chopped celery the next time.

Pork Fillets with Beans

INGREDIENTS

2    tablespoons olive oil

8    pork fillets ½ inch thick*

1    medium white onion, chopped (1 cup+)

4    cloves garlic, mince

1    can (15 ounces) diced tomatoes with juice 

½   teaspoon ground dried rosemary

½   teaspoon ground fennel seeds

½   teaspoon dried sage

1    pinch crushed red pepper flakes

1    can (15 ounces) cannellini beans, rinsed, drained

METHOD
Add the olive oil to a large skillet or Dutch oven over medium-high heat and swirl to coat. When heated, add the fillets and  brown on both sides, about 4 to 5 minutes per batch. Remove the fillets and set aside. Add the onions and cook for 4 to 5 minutes until they become translucent. Add the garlic and cook for 1 minute, stirring. .

Add the tomatoes, rosemary, fennel, sage and pepper flakes, stirring to combine. Cook for 4 to 5 minutes and add the beans, mixing them in, and  cook for 3 to 4 minutes. Add the pork fillets to the skillet, working them into the beans and sauce so the are covered. Cook this for 8 to10 minutes to thoroughly cook the pork, turning over once.

Remove from the heat and serve each guest with two fillets and a scoop of the bean mixture.

*NOTE: Have your butcher cut these for you from a pork loin roast or do it yourself by partially freezing the pork roast first.

Based on a recipe in Cooking Light magazine.

Citrus Chicken

INGREDIENTS
1    tablespoon olive oil
2    chicken half-breasts, cut into 1 inch pieces
2    limes, grated lime rind from both
½   cup lime juice
1    cup orange juice
1    tablespoons honey
1    tablespoon butter
1-2   tablespoons all-purpose flour

METHOD

In a medium sauce pan over medium heat, add the olive oil and swirl to cover. Add the chicken pieces and cook, stirring, to brown on all sides, about 3 to 4 minutes.. Add the lime rind, lime juice, orange juice, honey and butter. Stir to combine and melt the butter. Lower heat to medium-low, cover and cook for 7 to 8 minutes, stirring once or twice, until chicken is cooked through.

Remove the chicken to a plate and slowly add 1 tablespoon of flour, whisking it in. Cook for 2 to 3 minutes and, if the sauce is not thick enough, add the second tablespoon of flour the same way. Again, cook for a few minutes to thicken and serve the chicken over polenta, rice or noodles and drizzle the sauce over the chicken.

Adapted from a recipe in Cooking Light magazine.

Tamagoyaki, Japanese Rolled Omelet

INGREDIENTS
3   eggs
1   pinch salt
1   tablespoon water
1   tablespoon sugar
1   tablespoon sake

METHOD

In order to make this omelet, a small rectangular pan is required. The omelet can be made in a regular frying pan but may not work quite as well. Chopsticks are also recommended but not completely necessary.

Mix all the ingredients in a medium bowl and beat well. Heat the pan over medium-high heat and add enough egg batter to just cover the surface of the pan. As the eggs cook, be sure to pop any bubbles that appear. When the eggs are cooked, roll the omelet to one end of the pan. A little browning of the eggs is acceptable.

Add another batch of the egg mixture. Lift the cooked omelet slightly to allow some of the liquid to go under the cooked omelet, thus binding the two together Pop the bubbles again and, when cooked, roll the cooked omelet roll over the new omelet to one end of the pan.

Continue adding new egg mix in the same manner and rolling up the omelet until all the egg mixture has been used – about 4 times. Remove the omelet from the pan and form into a square shape, rather than a rounded roll. Either serve the omelet as is or slice it into ½ inch slices, crosswise, and serve as sandwiches on bread squares coated with wasabi sauce.

Once you get good at making Tamagoyaki, try adding dashi to it for a more flavorful dish. Dashi is a Japanese stock or broth made from Kombu (edible kelp) and Katsuobushi (smoked bonito flakes.) Since this is a liquid, it will make the egg mixture thinner and more difficult to work with. When I get around to doing this, I may leave out the tablespoon of water and replace it with a tablespoon of dashi for the first try, then work my way up to 3 tablespoons of dashi. This dish is called Dashimaki Tamago.

Pork with Kale and Apples

INGREDIENTS
2    tablespoons olive oil, divided
1    pound pork cut into 1 inch cubes
2    cups chopped white onion
½   cup low sodium chicken broth
¼   cup rice vinegar
2    teaspoons ground cumin
½   teaspoon ground allspice
4    cloves garlic, minced
5    cups chopped kale
 
1    tablespoon olive oil
2    apples, peeled, cut into ½ inch wedges
2    tablespoons cider vinegar
1    teaspoon brown sugar

METHOD

Heat a deep skillet or Dutch oven over medium-high heat and add 1 tablespoon of oil, swirling to coat. Add the pork cubes and cook for 6 to 7 minutes, browning on all sides. Remove the pork and set aside. Add the remaining tablespoon of oil and the onions to the pan. Cook for 5 to 6 minutes until they begin to brown.

Add the broth, vinegar, cumin, allspice and garlic. Bring to a boil and scrape up any brown bits from the bottom of the pan. Add the pork back to the pan, lower the heat to a simmer, cover and cook for 12 minutes, stirring twice. Add the kale to the pan, stirring to combine, re-cover and cook for 6 to 8 minutes until the kale is soft and the pork thoroughly cooked.

Meanwhile, in a medium skillet over medium-high heat, add the tablespoon of olive oil, swirling to coat. When warmed, add the apples and cook, stirring, for about 3 minutes until the apples are almost soft. Add the vinegar and sugar and cook, stirring,  for 1 to 2 minutes until the sugar dissolves and the liquid almost evaporates completely. Serve the apples with the pork and kale when it is done.

Adapted from a recipe in Cooking Light magazine.

Mediterranean Cod Stew

INGREDIENTS
2    tablespoons olive oil
1    medium white onion, chopped (about 1 cup)
1    cup ½ inch diced celery
1    cup ½ inch diced red bell pepper
4    cloves garlic, minced
1    cup dry white table wine

 2    jars (8 ounces) quartered artichoke hearts, drained and halved

1    can (about 4 ounces) sliced black olives, drained
¼   cup pine nuts (optional)
2    tablespoon capers, rinsed, drained
1    tablespoons dried oregano
1    tablespoons dried parsley
1    tablespoons dried basil
½   pound prepared salt cod, cut to 1 inch pieces*

METHOD

Heat the olive oil in a large skillet over medium-high heat and add the onions, celery and bell pepper. Cook for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the wine, artichokes, olives, pine nuts, capers and spices. Stir together and cook for 1 to 2 minutes. Add all of the cod, stir to thoroughly mix, lower the heat to low, cover and simmer for 25 to 30 minutes or until the fish flakes easily. Serve in shallow bowls.

*see instructions at the top of this blog for preparing the cod..Be sure to remove the outer skin before cutting the fish into smaller, pieces

Celery Root Potato Soup

INGREDIENTS
1    cup white onion, chopped
1    medium leek, white and pale green parts sliced
2    cups finely chopped celery root
1    cup potatoes, peeled, cubed ½ inch
2    cups chicken broth
2    cups water
½   teaspoon caraway seeds

METHOD

In a large sauce pan over high heat, add the onions, leeks, celery root, potatoes, broth and water Bring to a boil, reduce the heat to a simmer, cover and cook for 20 minutes. Check at 10 minutes and add ½ cup of water if the liquid level gets too low.

Allow to cool and puree with an immersion blender or in a blender or food processor until smooth. Return to the sauce pan and season with ¼ teaspoon salt if required. Ladle into soup bowls and garnish with parsley flakes.

Serve with grilled bratwurst or other sausages

Columbian Chicken Soup

I have never seen a soup with such a wide range of ingredients as this. It makes me wish there was a Columbian restaurant somewhere nearby.

INGREDIENTS
½      cup brown rice
1 ½   cups  water
 
1    chicken breast, skinless, boneless
2    thinly sliced green onions or 1 small leek
2    cloves garlic, smashed
½   teaspoon ground cumin
¼   cup chopped cilantro, divided
 4   cups low sodium chicken broth
 
1    cup corn kernels
1    small white potato, cubed ½ inch
3    stalks large asparagus, trimmed, cut to ½  inch slices  (3/4 - 1 cup)
1    small avocado, diced to ½ inch
2    teaspoons capers, rinsed, drained

METHOD

In a medium sauce pan, add the rice and water and bring to a boil. Reduce heat to a simmer and cook for about 35 to 45 minutes until the rice is tender. Remove from the heat and set aside for five minutes. Drain if necessary, fluff with a fork and set aside.

In a medium sauce pan, add the chicken breast, green onions, garlic, cumin, half of the cilantro and the chicken broth. Bring to a boil, reduce heat to a simmer and cook for 12 to 14 minutes until the chicken is completely done. Remove the chicken to a cutting board and strain the broth back into the sauce pan, discarding the solids. When cool enough to hand le, shred the chicken and reserve.

Bring the soup to a boil and add the corn and potatoes. Reduce the heat to a simmer and cook for about 8 minutes until the potatoes are almost tender. Add the asparagus and cook until both are tender, about 5 to 6 minutes longer. Return the shredded chicken to the pot, stir for a minute and remove from the heat. Ladle the soup into bowls and add the avocado and capers. Garnish with the remaining cilantro and serve.

Based on a recipe in Food and Wine magazine

Corned Beef Cabbage Salad

INGREDIENTS
2   cups chopped cabbage*
2   cups baby spinach, lightly chopped
2   cups ½ inch diced, cooked corned beef
½  cup sour cream
2   teaspoons horseradish sauce*
2   tablespoon low fat (2%) milk

METHOD

Combine in a large bowl the cabbage, spinach and corned beef. In a small bowl, stir together the sour cream, horseradish sauce and milk. Transfer the salad to serving dishes, add a dollop of dressing or pass separately, and serve.

*NOTES: The original recipe called for pre-packaged coleslaw mix instead of chopped cabbage.

If you do not care for horseradish, use Dijon style mustard instead.

Based on a recipe from Better Homes and Gardens magazine

Beef Sweet Potato Southwest

INGREDIENTS
1    medium sweet potato
½   pound ground beef
1    tablespoon olive oil
1    medium white onion, chopped (1 ½ cups)
2    cloves garlic, minced
1    jalapeno pepper, seeded, diced very small
2    tablespoons taco sauce
2    cups ¼ inch diced fresh tomatoes
2    cups thinly sliced cabbage
¼   cup jack or cheddar cheese, grated

METHOD

Peel the sweet potato and cut into ¼ inch dice. Steam for 5 to 6 minutes until very tender. Set aside. In a large skillet over medium-high heat, add the hamburger and stir to crumble into small pieces while it browns. Once browned, remove the hamburger to a bowl, set aside, and drain the fat from the skillet into the garbage.

Add the oil to the skillet and swirl to cover. Add the onion and cook for 4 to 5 minutes until tender. Add the garlic and jalapeno and continue to cook, stirring occasionally, until the jalapeno is tender, about 3 to 4 minutes. Add the hamburger, taco sauce, tomatoes and sweet potato to the skillet and stir to combine. Cook for 1 to 2 minutes.

Remove from the heat and stir in the cabbage. Place into a serving dish, sprinkle with the cheese and serve.

Chicken Tomatillo Tacos

INGREDIENTS
8     medium tomatillos, husked, washed
2     jalapeno pepper, stemmed, seeded
2     cloves garlic, chopped
2     tablespoons fresh, chopped cilantro
½    small onion, chopped (about ½  cup)
½    cup chicken broth
2     medium chicken breasts, skinless, boneless

4    medium corn tortillas (7-8 inches)
½   cup shredded jack or cheddar or casa fresca cheese
1    cup chopped fresh tomatoes
1    cup finely chopped lettuce or cabbage
1    cup taco sauce or tomato salsa
      sour cream or yogurt (optional)

METHOD

Boil the tomatillos in water to cover until just tender, about 6 to 8 minutes. Drain and cool for a few minutes, then place into a food processor or blender. Cut the seeded jalapeno into small pieces and add to the blender. Add the garlic, cilantro, onion and chicken broth to the blender and process to a coarse puree.

Place the puree into a medium sauce pan. Cut the chicken breasts into 1 inch pieces and add to the sauce pan. Place over high heat, bring to a boil, reduce the heat to a simmer, cover and cook for 10 to 12 minutes until the chicken is falling apart. Separate the chicken and the sauce, reserving both. Place the chicken on a clean surface and, using forks, shred the chicken.

Warm each tortilla on both sides in a dry skillet and place onto a clean surface. Spread with some of the tomatillo sauce. Add ¼ each of the chicken, cheese, tomatoes and lettuce to the tortilla, drizzle with the taco sauce, add a dollop of sour cream, fold in half and serve.

 If making tacos is too much bother, the ingredients also will make a good chicken salad. Layer the lettuce, tomatoes, chicken, cheese, sour cream and taco sauce.

Lime Rice with Fish

INGREDIENTS
2    tablespoons olive oil
1    cup finely chopped leeks or white onion
1    cup Arborio rice
½   cup dry white table wine
1    cup low sodium chicken broth
1    cup water
½   cup lime juice (about 2 limes)
¼   cup chopped fresh cilantro leaves
2    tablespoons butter
2    servings fish*

METHOD

In a large skillet over medium-high heat, add the olive oil. When warm, add the chopped leeks and cook for 4 to 5 minutes. Add the rice and stir-cook until the rice starts to sizzle – about 3 to 4 minutes. Pour in the wine and stir as it evaporates and is absorbed. Mix the broth and water and add ¼ cup to the skillet. Continue stirring and adding small amounts of broth/water for about 133 to 15 minutes intil the rice is almost al dente.

Add the lime juice and continue stirring until it is absorbed. Taste the rice again to see if it is tender and, if not, add another ¼ cup of the broth/water. When the rice reaches al dente, remove from the heat and stir in the cilantro and butter. Let it rest for 5 minutes before serving with your choice of smoked or broiled fish.

*NOTE: I purchased a smoked fish from a Russian deli for this rice combination, but this rice would be really good with any strong fish dish cooked in any manner.

Pork and Squash Stew

INGREDIENTS
4    tablespoons raspberry preserves
1    tablespoon Dijon style mustard
1    tablespoon balsamic vinegar
1    cup dry white table wine
1    teaspoon dried sage

3    tablespoons olive oil, divided
2    cups pork loin cubes, ¾ inch
½   cup celery, finely chopped
½   cup finely chopped onion or leek
4    cloves garlic, minced
2    cups butternut squash, cubed ½ inch

METHOD

In a small bowl, stir together the raspberry preserves, mustard, balsamic vinegar, white wine and sage. Set aside.

Add 2 tablespoons olive oil to a large sauce pan over medium-high heat. When heated, add the pork cubes and stir for 4 to 5 minutes until they are browned on all sides. Remove and set aside. Add the remaining olive oil and the celery and onions. Cook the vegetables for 3 to 4 minutes until tender and add the garlic. Cook for 1 minute.

Add the raspberry mixture, the pork cubes and the squash to the sauce pan. Mix well and bring to a boil. Reduce the heat to a simmer, cover and cook for 15 minutes or until the squash cubes are tender but not mushy. Serve immediately.

Chiles Rellano

INGREDIENTS

4    poblano or pasilla chiles
Filling
2    cups queso fresco or shredded Monterey Jack cheese
¼   cup sour cream
1    tablespoon dried oregano
Batter
3    eggs
1    tablespoon all-purpose flour

1/2  cup vegetable oil for frying
      all-purpose flour for dredging
1    recipe Simple Tomato Sauce with jalapenos added

METHOD

Remove the tops and seeds from the chilies and place them under the broiler. Char one side, turn them over and char the other side. Remove them to a paper bag and let them sweat for 10 to 15 minutes. Remove the outer charred skin and set aside.*

Place the cheese, sour cream and oregano into a medium bowl and mix well.

Separate the egg yolks from the whites. Beat and reserve the yolks. Put the egg whites in a medium bowl and beat with an electric beater or by hand until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.

Place ¼ cup of cheese mixture into each chile and secure the opening with toothpicks. Add the vegetable oil to a medium frying pan over medium heat. Place the flour into a shallow dish. Dredge each stuffed chile in flour and then dip into the batter, allowing excess batter to drip off. Fry then 2 at a time, flipping once with tongs, until golden brown on both sides. Remove from the oil to a serving platter. Pour the tomato sauce over the cooked rellenos and serve.

*NOTE: When charring the chiles, since they are triangular in shape, it might be easier to do them over the burner of the stove, holding them with tongs and turning them to cook all sides. They must be cooked in this process, also, since they will not spend much time in the hot oil later.

Based on two recipes from Food Network