Jessica's Joyful Kitchen

  Ragu Bolognese: 1   tbsp   olive oil 1   onion, finely chopped 2   garlic cloves, minced 1 lb  ground sausage  2 - 27oz jars marinara sauce 2   bay leaves 1/2   tsp   dried thyme 1/2 tsp dried oregano 1/2   tsp   salt and black pepper Cheese Sauce (Béchamel): 4 tbsp   butter 1/2   cup   flour 4   cups  whole  milk 1 1/2 cups  Monterey Jack cheese, shred yourself  1/2 cup Parmesan cheese, shred yourself  Pinch of freshly ground nutmeg Salt and pepper Lasagna: 9 oz  Barilla no/boil  lasagna sheets 1 cup mozzarella cheese, shred yourself  Finely chopped basil or parsley, optional garnish Ragu: Heat oil in a large heavy based pot over medium heat. Add garlic & onion. Cook for 10 minutes until softened and sweet - they should not brown (if they do, turn the heat down). Add sausage, turn heat up and cook, breaking it up as you go.  Once the sausage browned, add th...

1 Tbsp olive oil 1 cup onion, finely chopped 4 garlic cloves, minced 1 tsp salt 1 tsp cumin 1/4 tsp ground coriander 1/4 tsp ground turmeric 1/4 tsp oregano Pinch of saffron threads, optional  2 cups long-grain rice, rinsed 4 cups chicken broth 2 cans black beans, drained and rinsed, optional 2 roma tomatoes, diced, optional  Heat the olive oil in a heavy pot over medium heat. Add the onion and sauté for about 5 minutes, stirring occasionally. Add the garlic and seasonings; cook for 1 minute longer. Stir in the rice, chicken broth, and black beans (if using).  Cover with a lid and bring to a simmer. Reduce the heat to medium-low and cook gently for about 20 minutes, until the rice is tender and the liquid is absorbed. Keeping the lid still on, remove from the burner and let rest for 10 minutes. Fluff with a fork before serving. Fresh Salsa, optional  12oz cherry tomatoes, quartered  4 Tbsp cilantro, rough chopped  5 scallions, thinly sliced  1 Tbsp lim...

1 cup light tasting oil, such as avocado  1 egg 1 Tablespoon white vinegar  1/2 Tablespoon lemon juice, optional 2 teaspoons dijion or yellow mustard  1/4-1/2 teaspoon salt Combine all ingredients in a wide mouth mason jar or medium bowl and mix, preferably with a stick blender. Store in an airtight lidded jar for approximately 2 weeks.  Mary Berg’s 1 egg 1 lemon, juiced 2 teaspoons Dijon mustard Salt 1 cup canola oil Add the egg, lemon juice, and Dijon to the bottom of a narrow, straight-sided jar or container that just fits the head of your immersion blender. Season with salt and add in the immersion blender. Slowly pour over the oil. With the immersion blender head resting on the bottom of the jar, turn it and blitz until the base of the mixture looks creamy. Slowly begin lifting the immersion blender up through the oil to emulsify the mixture. Season to taste with more salt, if needed.

253g Milk  100g Starter 27g Honey or Sugar  1 Egg 400g All Purpose Flour 7g Salt Mix everything in a large bowl followed with 4 sets of stretch and folds every 30 minutes (2 hours). Proof another 2 hours or until it rises 70%. Option 1: Same day bake, cut the dough into 110g, rise, then cook. With floured hands, make into a ball, then rest dough on a baking sheet, to proof another 2 hours or until double in size. Option 2: Retard over night in the refrigerator, for a nice flavor and good health benefits. In the morning, pull from refrigerator and cut the dough into 110g. With floured hands, make into a ball, then rest dough on a baking sheet, to proof another 2 hours or until double in size. Heat up a pan on medium low, put muffins in and cover with a lid, cook 4-6 minutes on each side or until golden brown, then transfer the English muffins to the baking sheet and bake in the oven another 4 minutes at 350F to avoid under cooked inside. Makes 8 English muffins

  6 Tablespoons unsalted butter 1 lb elbow pasta or shells 1/2 cup reserved pasta water 1 Tablespoon olive oil 6 cups shredded medium cheddar 2 cups shredded mozzarella or Monterey Jack 1/2 cup all purpose flour  3 cups whole milk 1 cup heavy cream 1 teaspoon ground mustard or 2 teaspoons Dijon 1 teaspoon paprika  1 teaspoon garlic powder  1/2 teaspoon onion powder  1/2 teaspoon salt 1/4 teaspoon ground black pepper Preheat oven to 350°. Butter a 9 x 13 casserole. Bring a large pot or Dutch oven filled with water to a boil, add the pasta and cook until al dente. Reserve half a cup of pasta water when draining. Immediately drizzle the pasta with olive oil to prevent sticking and set aside (place in 9 x 13 casserole until needed). In the same Dutch oven, now empty, over medium heat melt the butter. When the butter foams whisk in the flour and cook for two minutes until the mixture turns a golden color.  While whisking, stream in the milks and reserved pasta w...

  1   cup   all-purpose flour (120g) 1   cup   yellow cornmeal (156g) 1/3  cup   white sugar (66g) 1   teaspoon   salt 1 teaspoon  baking powder 1/4 teaspoon baking soda 1   egg 1   cup   buttermilk or milk  1/3   cup   vegetable oil or melted butter 1/3  cup   honey Preheat oven to 400 degrees F.  Spray 9×9 pan with non stick spray. Combine all ingredients into a bowl. Stir well. Fold in additional ingredients below, optional.  Pour into your prepared pan and baked for 20-25 minutes until the cornbread is a golden brown.  Allow to cool and then cut. Blueberry Cornbread 1 1/2 cups blueberries Mexican Cornbread Reduce sugar and honey to 1/4 cup each 4 ounce can green chilies  1 cup shredded Mexican cheese blend

  Makes 2 10.5 oz cans 4   Tablespoons   Butter ½   cup   + 2 Tablespoons Flour 2   cups  water 3 Tablespoons Better Than Bouillon chicken base 1   cup   milk (whole, but any works), slightly warmed 1/3   teaspoon   onion powder 1/3   teaspoon   garlic salt 1/3   teaspoon   salt 1/3   teaspoon   pepper Before starting, have all your ingredients out and ready.  Melt the butter in a saucepan  over medium heat until it starts to foam, about 3 minutes.  Gradually add the flour,  whisk continuously for 3 minutes, until it’s the consistency of wet sand.  Add chicken base and 1/3 of the water  and whisk well.  Add 1/3 more , whisk well.  Add the remaining water, warm milk, and seasonings  whisking continuously. Bring to a low boil and c ontinue to whisk until it begins to get very thick.  Immediately remove from heat.  Soup will continue to thicken upon st...