Lugao with Chicken (Filipino Congee)

• 2 tbsp oil
• 1 medium onion, chopped
• 8 cloves garlic, minced
• 1 square inch of ginger root, julienned
• 1/2 kilo chicken,cut into bite-sized pieces
• 2 tbsp fish sauce (patis)
• 1 cup rice
• 1 tbsp glutinous rice (optional)
• 6 cups water or chicken stock
• optional additional chopped vegetables (broccoli, carrots, peas)
• 2 stalks green onion, chopped
• lemon juice

1. Fry onion in oil over medium heat until translucent.
2. Add garlic and fry for an additional 2 minutes.
3. Add ginger and fry for an additional 2 minutes.
4. Add chicken and fish sauce and simmer (covered) for 5 minutes, stirring occasionally.
5. Add the rice, stir and let the rice absorb any liquids for 3 minutes.
6. Add water or stock and bring to a boil. Reduce to medium-low and let simmer for 30 minutes, until chicken and rice are fully cooked. Stir occasionally to ensure rice doesn't stick to the bottom of the pot.
7. Add optional vegetables and simmer for an additional 15 minutes.
8. Serve in bowls garnished with green onion, fish sauce and lemon juice.

Roasted Vegetable Soup

• 1 large potato, peeled, cubed
• 1 sweet potato, peeled, cubed
• 1 acorn squash, peeled, cubed
• 3 carrots, peeled, cut in 1-inch chunks
• 2 parsnips, peeled, chopped
• 2 red bell peppers, quartered
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 4 cups water
• salt and pepper

1. Preheat oven to 375F
2. In a large mixing bowl, combine both potatoes, squash, carrots, parsnips, bell peppers and garlic and oil. Toss to coat.
3. Spread in single layer on a large cookie sheet.
4. Roast vegetables for 1 hour (mixing occasionally) or until soft and caramelized.
5. Place vegetables, in batches if necessary, in food processor. Purée until smooth, adding water if needed.
6. Transfer vegetable purée to large saucepan. Add stock or water. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to low; simmer 20 minutes.

Poppy Seed Salad Dressing

• 1/3 cup rice wine vinegar
  
• 1/2 red or white onion
• 1/2 cup white sugar
• 1/2 tsp dry mustard powder
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 tbsp poppy seeds

1. Puree in blender until smooth 

Note: Julia's original recipe used apple cider vinegar and 3/4 cup white sugar.

(inspired by Julia's Delectable Dressing)

Dan's October Soup

• 1 butternut squash
• 1 rutabaga
• 1 potato
• 2 carrots
• 2 celery stalks (cut in half)
• 2 cups vegetable stock
• water
• 2 tsp ground ginger
• 1 tbsp garam masala
• 2 bay leaves

1. Peel and cube the squash, rutabaga, potato and carrots.
2. Put all of the vegetables in a large pot and fill with stock and water until the vegetables are covered and bring to a boil. Add ginger, garam masala and bay leaves and simmer on medium for 40 minutes until soft.
3. Discard bay leaves and celery and puree.
4. To serve, reheat and add 1 cup of cream and enough stock or water to give the soup a good consitency.

Mom's Creamy Greek Salad Dressing

• 1/4 cup vinegar
• 3/4 cup oil
• l/2 tsp salt
• 1/2 tsp pepper
• 1 tsp basil
• 1/4 tsp oregano
• 1/4 tsp onion powder
• 3-5 garlic cloves

1. Blend all ingredients with a hand-mixer.
   

Moroccan Eggplant Salad

• 1 teaspoon cumin seeds
• 1 large eggplant
• 1 small red onion, chopped (1/4 cup)
• 2 teaspoons red-wine vinegar
• 1 teaspoon sugar
• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons chopped flat-leaf parsley, divided

1. Preheat oven to 450-degrees.
   
   
2. Pierce eggplant and roast on a pan for 45 minutes.
   
   
3. While eggplant is roasting, toast cumin in a dry pan over medium heat, stirring occasionally, until fragrant and dark brown and let cool and grind with a moarter and pestle.
   
   
4. Remove flesh from roasted eggplant, discrading skin and stem; mash the eggplant wtih a potato masher.
   
   
5. Toss eggplant flesh with onion, vinegar, sugar, 1 tablespoon oil, 1 tablespoon parsley, 1/2 teaspoon toasted cumin, and 1/2 teaspoon salt.
   
   
6. Serve drizzled with remaining oil, parsley and cumin.

(Original recipe by Ruth Cousineau on Epicurious)

Sweet and Hot Moroccan Soup

• 1/4 cup olive oil
• 2 onions chopped
• 1 tsp cinnamon
• 1 tsp salt
• 4 cloves garlic, chopped
• 2 carrots, chopped
• 1 zucchini, chopped
• 5 tomatoes, chopped
• 1/3 cup raisins
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/4 cup lemon juice
• 4 cups water
• pinch saffron threads

1. Heat onions, salt and cinnamon in oil for 3-5 minutes, then add garlic and heat for another 3-5 minutes.
   
   
2. Add carrots, zucchini, tomatoes, raisins, cumin, paprika, cayenne, and lemon juice and simmer for 10 minutes, stirring occasionally until vegetables are soft.
   
   
3. Add water and saffron, bring to a boil and heat on low for 30-40 minutes.
   
   
4. Puree and serve with couscous.