Masarik Baked Oatmeal
2 C Old fashioned oatmeal
1 C raisins
1 C dry milk powder
1 C brown sugar
1 t cinnamon
1 t nutmeg
1 t ground flax seed
½ t salt
¼ t cardamom
Mix all together and store in container or zip-lock
In an oven proof bowl or casserole, mix together 1 C oatmeal mixture, 1 C warm water. Bake in a
350 degree oven for 20 min. or until golden brown on top.
Serve warm as is or stir in organic yogurt. Serve to everyone from 6 months to 90 years old! 
Masarik Spaghetti
1 jar of favorite spaghetti sauce (I use homemade, Prego or Hunts work great too!)
½ c of Sneaky Chef Orange Puree (recipe below)
1 summer squash
1 onion
3 cloves of garlic, finely chopped
Fresh or dry herbs to taste (basil, oregano, flat leaf parsley and marjoram)
Ground Chuck (optional)
Sneaky Chef Orange Puree
1 sweet potato
3 carrots
Peel and chop potato and carrots. Fill a pot with cold water, add vegetables and boil for 20 minutes. When the
carrots are very tender, pour 3-4T of the boiling liquid and veggies into blender/food processor and puree. This
will make about 2 cups. Orange puree can be added to all kinds of sauces to boost the nutritional content.
In a large pot add some olive oil and garlic and onions. Sautee for 2-3 minutes. Add meat and brown. Add
sauce, puree and herbs. Cook until heated through.
Note: when adding herbs, fresh herbs are 1/3 the intensity of dried herbs. So if you add 1T of fresh oregano, 1t
of dry oregano would work well.
Serve with a whole grain pasta.
Provencal Vegetable Soup
Copyright 2005, Barefoot in Paris, All Rights Reserved
Ingredients
2 tablespoons good olive oil
2 cups chopped onions (2 onions)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)
3 cups 1/2-inch-diced carrots (1 pound)
1 1/2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 quarts homemade chicken stock or canned broth
1 teaspoon saffron threads
1/2 pound haricots verts, ends removed and cut in 1/2
4 ounces spaghetti, broken in pieces
1 cup Pistou, recipe follows
Freshly grated Parmesan, for serving
Directions
Heat the olive oil in a large stockpot, add the onions, and saute over low heat for 10 minutes, or until the onions are translucent. Add
the leeks, potatoes, carrots, salt, and pepper and saute over medium heat for another 5 minutes. Add the chicken stock and saffron,
bring to a boil, then simmer uncovered for 30 minutes, or until all the vegetables are tender. Add the haricots verts and spaghetti, bring
to a simmer, and cook for 15 more minutes. To serve, whisk 1/4 cup of the pistou into the hot soup, then season to taste. Depending on
the saltiness of your chicken stock, you may need to add up to another tablespoon of salt. Serve with grated Parmesan cheese and
more pistou.
Pistou:
4 large garlic cloves
1/4 cup tomato paste
24 large basil leaves
1/2 cup freshly grated Parmesan
1/2 cup good olive oil
Place the garlic, tomato paste, basil, and Parmesan in the bowl of a food processor and puree. With the motor running, slowly pour the
olive oil down the feed tube to make a paste. Pack into a container, pour a film of olive oil on top, and close the lid.
Mexican Chicken Soup
2006, Barefoot Contessa at Home, All Rights Reserved
Ingredients

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
Directions
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips. Preheat the oven to 350 degrees F. Place the
chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done.
When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low
heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with
their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and
the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil,
then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced
avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
Shepherd's Pie
Recipe courtesy Melissa d'Arabian

Topping:
1/2 cup sour cream
1/4 to 1/2 cup beef broth
4 tablespoons butter, softened
1/2 teaspoon salt and 1/2 teaspoon
freshly ground black pepper
Filling:
4 slices bacon, cut into thin strips
1 tablespoon vegetable oil
2 medium onions, chopped
1/2 teaspoon salt, plus 1/2 teaspoon
1 teaspoon sugar
1 pound ground beef
2 to 3 medium carrots, roughly chopped, (about 1
3/4 cups frozen peas, thawed
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle light or dark beer
1/2 cup beef broth
1 teaspoon finely minced fresh rosemary leaves
1/2 teaspoon freshly ground black pepper
1/2 cup grated Swiss or Cheddar
2 tablespoons chopped fresh parsley leaves
cup)
Directions
Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat
and cook, uncovered, until the potatoes are forktender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl.
Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light
and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining 1/4 cup broth. Do not overmix. Cover and set aside.
Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray. Prepare filling: Heat a large skillet over
medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon,
transfer the bacon to a plate; set aside. Add the oil to the drippings in the skillet and put over medium heat. Add the onions and 1/2
teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in
the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring
occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook,
stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended,
about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned
bits from the bottom of the pan, about 2 minutes. Add the cooked bacon, the broth, rosemary, 1/2 teaspoon of salt, and the pepper, and
bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes. Spoon the meat mixture into the
prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned
and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10
more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.
Cooking Light Strawberry Granita
This frozen dessert requires no ice-cream maker—just freeze the mixture in a pan, and scrape with a fork. If you'd like to spruce up the granita, top with
chopped orhalved fresh strawberries and grated lemon zest.
Yield: 4 servings (serving size: 1 cup)
1/2 cup sugar
1/2 cup warm water
3 cups sliced strawberries
2 tablespoons fresh lemon juice
Combine the sugar and water in a blender; process until sugar dissolves. Add strawberries
and juice; process until smooth. Pour mixture into an 8-inch square baking dish. Cover and
freeze 3 hours; stir well. Cover and freeze 5 hours or overnight.
Remove mixture from freezer; let stand at room temperature 10 minutes. Scrape entire
mixture with a fork until fluffy.