Irish Cream Ice Cream

Ingredients

2 cups half and half

1/2 cup sugar

1/2 cup brown sugar

2 cups heavy whipping cream

1 Tbsp vanilla extract

1/2 cup Irish cream liqueur

Directions

Beat together half and half, white sugar, and brown sugar in a large bowl with an electric mixer until the sugars have dissolved.

Stir heavy cream and vanilla extract into the mixture until smooth.

Pour the mixture into an ice cream maker and freeze.

Pour Irish cream into mixture about 2 minutes before the end of freezing time and allow the machine to finish freezing the ice cream.

Recipe from AllRecipes.

Salted Caramel Ice Cream

Ingredients

1 1/4 cups sugar, divided

2 1/4 cups heavy cream, divided

1/2 tsp flaky sea salt

1/2 tsp pure vanilla extract

1 cup whole milk

3 large eggs

Directions

Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.

Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.

Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.

Chill custard, stirring occasionally, until very cold, 3 to 6 hours. Freeze custard in ice cream maker (it will still be quite soft), then transfer to an airtight container and put in freezer to firm up.

Recipe from Epicurious.

No-Cook Strawberry Ice Cream

Ingredients

14 oz. can sweetened condensed milk

5 oz. can evaporated milk

2 Tbsp sugar

1 1/2 cups whole milk

16 oz. fresh or thawed frozen strawberries

2 Tbsp lemon juice

1/2 tsp salt

Directions

Whisk first 4 ingredients in a large bowl until blended. Cover and chill 30 minutes.

Process strawberries, lemon juice, and salt in a blender until smooth. Stir into milk mixture.

Pour mixture into ice cream maker and freeze.

Recipe from SouthernLiving.

Six Threes

Ingredients

3 cups sugar

3 cups cream

3 cups milk

3 bananas, mashed

3 oranges, juiced

3 lemons, juiced

Directions

In a large bowl, whisk together sugar and cream until sugar is dissolved. Mix in the milk, mashed bananas, and fruit juices. Pour mixture into ice cream maker and freeze.

Recipe from AllRecipes.

Spicy Kale and Coconut Stir Fry

Ingredients

2 tablespoons vegetable oil

2 eggs, beaten with a dash of salt

2 big cloves garlic, pressed or minced

½ bunch green onions, green and white parts, thinly sliced (about ¾ cup)

Optional: 1 cup thinly sliced vegetables, like bell pepper and carrot

1 medium bunch kale, ribs removed and leaves shredded

¼ teaspoon fine grain sea salt

¾ cup unsweetened coconut flakes (not shredded coconut)

2 cups cooked rice

2 teaspoons reduced-sodium tamari or soy sauce

2 teaspoons chili garlic sauce or sriracha

1 lime, halved

Fresh cilantro, for garnish

Directions

Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon of oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to a large empty bowl.

Add one tablespoon of oil to the pan and add the garlic, onions and optional additional vegetables. Cook, while stirring, for 30 seconds or longer, until fragrant or until the vegetables are tender. Add the kale and ¼ teaspoon salt. Continue to cook, stirring frequently, until the kale is wilted and tender, which will just take a couple of minutes. Transfer the contents of the pan to your bowl of eggs.

Add the remaining two teaspoons of oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden. Add the rice to the pan and stir.

Pour the contents of the bowl back into the pan. Add your 2 teaspoons of tamari (or soy sauce) and hot sauce (chili garlic sauce or sriracha). Stir to combine, then transfer the contents to serving plates or back to your bowl. Squeeze the juice of ½ of a lime over the dish. Garnish with a sprinkling of torn cilantro leaves and wedges of lime, with jars of chili garlic sauce, sriracha and/or red pepper flakes on the side.

Recipe adapted from Cookie and Kate.

Butternut Squash and Chickpea Stew

Ingredients

1 large onion, chopped

2 tablespoons olive oil

kosher salt and black pepper

2 medium zucchini (about 1 pound total), cut into 1 1/2-inch pieces

1 butternut squash (about 1 1/2 pounds), cut into 1/2-inch pieces

1 15.5-ounce can diced tomatoes

1 15.5-ounce can chickpeas, rinsed

1 teaspoon ground ginger

1 teaspoon ground coriander

1 cup couscous

fresh cilantro leaves, for serving

Directions

Heat the oil in a large pot over medium heat. Add the onion and ¼ teaspoon salt and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the zucchini and cook, stirring occasionally, until crisp-tender, 3 to 5 minutes. Add the squash, tomatoes, chickpeas, ginger, coriander, and ¼ teaspoon each salt and pepper. Cook, covered, stirring occasionally, until the squash is tender, 15 to 18 minutes.

Meanwhile, cook the couscous according to the package directions.

Serve the couscous topped with the stew and cilantro leaves.

Recipe from RealSimple

Spicy African Rice and Peanut Soup

Ingredients

1 Tbsp vegetable oil

1 large onion, chopped

8 cups vegetable broth

2 cloves garlic, minced

1 tsp dried thyme leaves

½ tsp ground cumin

1 cup uncooked rice (not instant)

16 oz jar of thick/chunky salsa

⅔ cup peanut butter

1 cup diced, unpeeled zucchini

1 medium sweet potato, peeled & diced

3 cans garbanzo beans, drained and rinsed

Directions

In large stockpot, heat oil and saute onions, garlic, and sweet potatoes until onion softens (about 5 min.)

Add broth, thyme, cumin, and rice. Bring to a boil then cover and reduce to simmer until rice is cooked and veggies are tender (about 25 min.)

Add salsa, beans and zucchini. Cook about 10 min.

Add peanut butter and stir until combined.

Corn and Two Bean Chili

Ingredients

1 can pinto beans, rinsed and drained

I can kidney beans, rinsed and drained

1 can black beans, rinsed and drained

1 can fire-roasted diced tomatoes

1 cup salsa

1 cup frozen corn

1/2 cup minced onion

1 tsp chili powder

1 tsp ground cumin

Directions

Coat inside of slow cooker with nonstick cooking spray. Combine beans, tomatoes, salsa, corn, onion, chili powder, and cumin in slow cooker and mix well. Cover and cook on low 5-6 hours or high ~3 hours.

Recipe from Crock-Pot Vegetarian Recipes.

Southwestern Stuffed Peppers

Ingredients

4 bell peppers

1 can black beans, rinsed and drained

1 cup shredded pepper jack cheese

3/4 cup medium salsa

1/2 cup frozen corn

1/2 cup chopped green onions (optional)

1/3 cup uncooked long grain white rice

1 tsp chili powder

1/2 tsp ground cumin

Directions

Cut thin slice off top of each bell pepper. Carefully remove seeds and membrane, leaving pepper whole.

Combine beans, cheese, salsa, corn, onions, rice, chili powder, and cumin in medium bowl. Spoon filling evenly into peppers. Place peppers in slow cooker.

Cover and cook on low for 4-6 hours.

Recipe from Crock-Pot Vegetarian Recipes.

Snappy Asian Couscous

Ingredients

1 1/2 cups water

2 Tbsp bottled plum sauce or hoisin sauce

2 Tbsp rice vinegar

1 tsp grated ginger

1 tsp sesame oil

1/4 tsp crushed red pepper

1/4 tsp salt

2 cloves garlic, minced

1 cup couscous

1 cup sugar snap pea pods, trimmed and halved

1 can black beans, rinsed and drained

1 coarsely chopped, peeled mango

1 Tbsp sesame seeds, toasted

Directions

In a medium saucepan, combine the water, plum/hoisin sauce, vinegar, ginger, sesame oil, crushed red pepper, salt, and garlic. Bring to boiling; stir in couscous and pea pods. Remove saucepan from heat. Cover and let stand for 5 minutes. Gently stir drained black beans, mango, and sesame seeds into the couscous mixture.

Recipe from Better Homes and Gardens.