Cheesy Potato Leek Soup

Perfect Cut-Out Cookie Dough

1 . Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture.

2 . Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature.

3 . Preheat oven to 350 degrees F (175 degrees C).

4 . Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets.

5 . Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.

Syrovets

1 . Dilute the rest of the flour with warm water, add the yeast and put it on the same day.

2 . Mix everything after tincture and add the rest of the warm water. Cover with gauze and let stand for 3 days.

3 . Then strain, refrigerate and serve.

4 . Place the crackers in a pan, add 2/3 of the flour steamed with boiling water and put in a dark place for a day.

Sun-Dried Tomatoes

1 . Preheat the oven to 200 degrees F (95 degrees C).

2 . Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a nonstick cookie sheet, and sprinkle with salt to taste.

3 . Bake tomatoes in preheated oven until very dry but still pliable, checking after 4 hours, and then every hour; larger tomatoes will require more oven time. Scotdog

Cuban Black Beans (Frijoles Negros)

1 . Combine black beans in a large pot over medium heat. Add olive oil, garlic, sugar, bay leaf, sazon seasoning, garlic powder, onion powder, cumin, oregano, salt, and pepper; stir to combine. Stir in onion and bell pepper. Cover pot and simmer until flavors are well combined and onions and bell peppers are cooked thoroughly, 8 to 15 minutes.

2 . Remove lid and adjust seasoning.

Tim Perry's Soup (Creamy Curry Cauliflower and Broccoli Soup)

1 . In a stockpot, combine chicken broth, onion, cauliflower, and broccoli. Bring to a boil and reduce heat to low. Continue to simmer until vegetables are tender. Season with curry powder, chicken bouillon, salt, and pepper.

2 . In a bowl, combine flour and 1/2 cup of the milk. Whisk briskly until there are no lumps. Add mixture to soup, stirring continuously as soup thickens. Stir in Cheddar cheese until completely melted.

Slow Cooker Mediterranean Roast Turkey Breast

1 . Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt, and pepper in the crock of a slow cooker. Cover; cook on Low for 7 hours.

2 . Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth. Stir into slow cooker. Cover and cook on Low for an additional 30 minutes.

Whipped Coconut Cream (Vegan Whipped Cream)

1 . Refrigerate can of coconut milk, 8 hours or overnight.

2 . Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.

3 . Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.

4 . Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

Poached Quince with Cranberries

1 . Combine water, agave nectar, white sugar, and orange juice in a saucepan over medium-high heat and bring to a boil.

2 . Meanwhile, wash and peel the quince fruits and cut out any dark spots. Add whole quinces to the boiling liquid and reduce heat. Simmer for 10 minutes. Turn quince over 180 degrees and simmer an additional 10 minutes. Add cranberries and simmer until quince are tender to a knife, 10 minutes.

3 . Serve quince cored or whole with the cranberries and syrup ladled over them. Top with orange zest.

Butternut Farro Salad with Blood Orange Vinaigrette

1 . Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

2 . Whisk blood orange juice, vinegar, mustard, maple syrup, salt, and black pepper together in a bowl. Slowly drizzle in olive oil while constantly whisking. Set vinaigrette aside.

3 . Combine water, farro, and salt in a small saucepan and bring to a boil. Cover and simmer over low heat until water is absorbed, about 20 minutes.

4 . Meanwhile, combine butternut squash, onion, garlic, olive oil, and salt on the prepared baking sheet and toss to coat evenly.

5 . Roast in the preheated oven for 20 minutes, stirring halfway through. Remove from the oven and set aside to cool. Transfer farro to a medium-sized bowl to cool.

6 . Combine cooled farro, butternut squash, pecans, cranberries, and parsley in a large bowl. Drizzle with vinaigrette and toss to combine. Refrigerate salad for 20 minutes before serving.

Old-Fashioned Porridge and Molasses Bread

1 . Pour boiling water over oats and shortening in a bowl. Stir until shortening melts; let stand for 20 minutes, giving it a stir once in a while.

2 . Meanwhile, dissolve sugar in lukewarm water. Add yeast and let stand for 10 minutes. Stir briskly with a fork.

3 . Stir yeast mixture into the partially cooled oat mixture with molasses and salt. Let cool to lukewarm, 5 to 10 minutes. Beat in 2 1/2 cups of flour, gradually adding remaining flour as needed.

4 . Turn dough onto a floured surface and knead, 8 to 10 minutes. Shape into a smooth ball and place in a greased bowl, rolling the dough so the top is greased. Cover and let double in size, about 1 1/2 hours.

5 . Punch dough down and shape into 4 loaves. Place into greased 8 1/2x4 1/2-inch bread pans. Cover and let rise until doubled in size, about 1 hour.

6 . Preheat the oven to 400 degrees F (200 degrees C).

7 . Bake in preheated oven until tops are golden brown, 30 to 35 minutes.

Hawaiian-Inspired Mahi Mahi

1 . Combine orange juice, lime juice, sea salt, and pepper in a bowl. Add pineapple juice from the can and whisk to combine. Refrigerate pineapple chunks until needed.

2 . Place mahi mahi fillets in a large glass or ceramic bowl. Add marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.

3 . Preheat the oven to 375 degrees F (190 degrees C). Cover a rimmed baking sheet with foil and spray foil with cooking spray.

4 . Remove fillets from the marinade and shake off excess. Discard the remaining marinade. Place fillets on the prepared baking sheet. Top with green onions and macadamia nuts.

5 . Bake in the preheated oven until fish is white and flakes easily with a fork, 25 to 30 minutes.

6 . Top fillets with reserved pineapple chunks.

Marinated Tofu Steak for One

1 . Press tofu block gently to release as much water as possible. Rub grill seasoning all over the block of tofu. Put into a resealable plastic bag and freeze for at least 4 hours, or overnight.

2 . Remove from the freezer and thaw on the counter until soft enough to cut. Slice in half lengthwise. Return to the bag, drizzle with olive oil, and seal. Rub the outside of the bag to help coat the tofu steaks with oil and seasoning. Let rest for 15 minutes.

3 . Heat a griddle or an outdoor grill over medium heat. Add tofu steaks and cook until crispy, 3 to 5 minutes. Turn over and cook until the other side is crispy, 3 to 5 minutes. Serve hot.