UNSTUFFED PEPPERS

1 cup long-grain wild rice
1 pound hot Italian sausage, casings discarded
2 green bell peppers, chopped
1 10 oz package white mushrooms, sliced
1 onion, chopped

In a large saucepan, bring 2 cups water, the rice and 1/2 teaspoon salt to a boil. Cover the pan, lower the heat and simmer until tender, about 40 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff with a fork. Meanwhile, heat a large skillet over medium heat. Cook the sausage, breaking up the meat, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to the rice. Return the skillet to the heat and add the bell peppers, mushrooms, and onion. Season with salt and pepper and cook until the vegetables are crisp-tender, about 5 minutes. Add the veggies to the sausage and rice and toss. Serves 4.

CHICKEN & CORN ENCHILADAS

Corn tortillas
1 can corn
1 can black beans
3 chicken breasts, seasoned and cooked
Cheese
Red enchilada sauce

In a casserole dish, layer corn tortillas. Mix corn and black beans and season with taco seasonings of your choice. Layer mixture over corn tortillas. Shred or cut chicken into bite-sized chunks. Layer over bean/corn mixture. Spread a layer of cheese over chicken. Place another layer of corn tortillas over cheese. Layer with more cheese and pour enchilada sauce over the top. Cover witht tinfoil and bake until heated through.

PUMPKIN PANCAKES

FROM KYLE & EMILY

2 cups flour
2 teaspoons sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 1/2 cups milk
1 cup canned pumpkin
4 eggs (separated)
1/4 cup melted butter

Sift together flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg. Combine milk, pumpkin, egg yolks and butter. Pour into dry ingredients and stir just until blended. Beat egg whites until stiff; fold into batter. Grease electric skillet lightly and heat to 375 degrees. Cook until top is bubbly and dry on the bottom is deeply browned, turn. Makes 2 dozen 3-4 inch pancakes. They take a bit longer to cook than normal pancakes.

These are best served with warm apricot jam.

LEMON-ARTICHOKE RISOTTO

RECIPE FROM RACHAEL RAY MAG

2 cups chicken broth
4 tablespoons butter
1 onion, finely chopped
2 cups arborio rice
1 1/4 cups drained chopped canned artichoke hearts
Grated peel of 1 lemon plus 2 teaspoons lemon juice
Salt and pepper
2/3 cup grated parmesan cheese

In a saucepan, bring the broth and 4 cups water to a boil, cover and keep at a simmer.

In a large saucepan, melt 2 tablespoons butter over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 2 minutes.

Stir in 1 cup of the broth mixture, bring to a simmer and cook, stirring, until the liquid is absorbed, 2 to 4 minutes. Maintaining a low simmer, continue to add the broth mixture, 1/2 cup at a time, stirring frequently and allowing the rice to absorb the liquid. Cook until the rice is tender, about 20 minutes.

In the last 3 minutes of cooking, add the artichoke hearts, lemon peel, lemon juice and the remaining 2 tablespoons butter; season with salt and pepper. Stir in the cheese and serve.

STEAKHOUSE CHILI

4 slices bacon, chopped
1 large onion, chopped
2 cloves garlic, minced
2 pounds ground beef
Worcestershire sauce
Hot pepper sauce
Beef stock
Tomato sauce
Chili powder
Salt and pepper
Dark brown sugar
Sour cream

Brown bacon, onion, garlic and ground beef. Add seasonings to your liking and simmer. Garnish with sour cream.

VEGETABLE & CHEESE STROMBOLI

RECIPE FROM PARENTING MAGAZINE

1/2 cup pitted kalamata or black olives
6 sun-dried tomato halves, packed in oil (about 1/4 cup)
1 tablespoon oil from the sun-dried tomatoes
1 lb pizza dough (I bought some from Pizza Factory and it worked great)
8 ounces sliced provolone (12-18 slices)
1 (10-ounce) box frozen chopped spinach, thawed and squeezed to drain excess water
1 (12 ounce) bottle roasted red peppers, drained, patted dry, and torn in strips
1 egg, lightly beaten

Heat oven to 400 degrees. Line a baking sheet with foil and coat with cooking spray.

Combine the olives, sun-dried tomatoes and oil in a food processor and pulse until the mixture forms a rough paste.

Lightly flour your work surface and rolling pin; roll the dough into a 14- by 10-inch rectangle. Spread with the olive mixture, leaving a 1-inch border around the dough on all sides. Top mixture with overlapping slices of cheese; add the spinach in an even layer. Finally, add the red pepper strips in a single layer.

Fold 1 inch of the dough over the filling on the short sides of the rectangle. Fold the long end closest to you over the filling, pinching the dough together on the corners. Continue rolling the dough as tightly as possible. Before you complete the roll, brush the border lightly with some egg. Pinch the seam to seal.


Transfer the roll, seam side down, to the baking sheet and brush with the egg. Bake 30 minutes, until the bread is golden and sounds hollow when tapped. (If the top is getting too brown, cover with a piece of foil).

Transfer to a cutting board and let cool at least 20 minutes before slicing.

I loved the idea of this recipe because nearly all of the ingredients can be in your freezer or cupboard for a long period of time without going bad. It was very delicious but next time we might try making calzones with the same filling.

THAI RED CURRY MAC 'N' CHEESE

RECIPE FROM AARTI PARTY

* Kosher salt
* 1 pound elbow macaroni
* 5 tablespoons butter
* 5 tablespoons all-purpose flour
* 1 (4-ounce) jar Thai red curry paste
* 2 cups whole milk
* 2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream)
* 8 ounces Monterey Jack cheese, grated
* 8 ounces Cheddar cheese, grated

Crumb Topping:

* 3/4 cup panko bread crumbs
* 2 tablespoons butter, melted
* Kosher salt and freshly ground black pepper

Directions

For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain.

In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute.

Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.

Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.

Turn your broiler on.

For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.

To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.