Oat Flour Buns in Jars - Untested

https://www.ezoshop.best/2025/05/i-dont-eat-white-flour-bread-in-jar-in_12.html?

https://www.youtube.com/watch?v=PkD376fNGDg

Per jar for single servings:

2 Tbsps. oat flour 

1 Tbsp. ground flaxseed (or chia seeds for binding)

1/2 tsp baking powder

Pinch of salt

1 large egg

1 Tbsp. milk 

Optional :

- 1 Tbsp. chopped nuts (almonds, walnuts, pecans)
- 1 Tbsp. seeds (sunflower, pumpkin, or sesame seeds)
- Grated cheese, herbs, or spices like garlic powder or Italian seasoning

For 8 servings:

1 cup oat flour 

1/2 cup ground flaxseed (or chia seeds for binding)

4 tsps. baking powder

1 tsp salt

4 large eggs

1/4 cup milk 

Optional :

- 1/4 cup chopped nuts (almonds, walnuts, pecans)
- 1/4 cup seeds (sunflower, pumpkin, or sesame seeds)
- Grated cheese, herbs, or spices like garlic powder or Italian seasoning

1. With oil or butter lightly grease an 8oz wide mouthed mason jar or similar sized container that can hold 1 cup of liquid.
2. Combine the dry ingredients and set aside (if using nuts, seeds, herbs or spices, add them now).
3. In a separate bowl whisk together the egg and the milk. 
4. Stir everything together until well combined and smooth.
5. Bake at 350F for 40 - 45 minutes.
6. Turn out from the jar and allow to cool before eating.

Green Tomato Jam - Untested

https://www.youtube.com/watch?v=vFoiX9djU6E

Confiture de tomates vertes

5.3 Kg de tomates vertes

2 kg de sucre bio

1.5 kg de sucre gélifiant (gelling or quickset sugar)

2 citrons

Certains ajoutent de la vanille ou des épices, perso j'aime le goût de la tomate sans artifice. 

Pour le nombre de pots : au total 8.8 kg divisé par 0.44 = 20 pots et ça marche au poil !

The greater the variety of different types of tomatoes the better the jam.

Remove the stem and core, as well as mildewed or blackened parts and anything else that isn't just the tomato flesh The skin is ok.

While washing the tomatoes, remove any that have started to redden? I think this is just for the colour, I may ignore this.

Roughly chop into small pieces.

Add all the ingredients and mix. Let sit overnight to macerate.

Swiss chard and Goat cheese Custard - Untested

https://kalynskitchen.com/recipe-for-swiss-chard-and-goat-cheese/#mv-creation-1114-jtr

 one large bunch Swiss chard leaves (12oz/340g) chopped

 1 Tbsp. olive oil

 1 small onion, chopped

 6 oz. goat cheese

 1/2 cup  half and half

 8 eggs

 salt and fresh ground black pepper to taste

 1/4 cup (1oz/30g) grated Mozzarella (I think gruyère)

 2 Tbsps. + 2 Tbsps. grated Parmesan

1. Remove goat cheese from the fridge and let it soften on the counter for an hour before you make this if possible.
2. To chop the Swiss chard leaves, trim away any thick ribs and stems and then pile up a bunch of chard leaves and slice one way. Then turn the cutting board and slice through the leaves the other way.
3. In a large bowl, beat the eggs until the yolks and whites are all combined, then season with salt and fresh ground black pepper to taste.
4. Combine the half and half (cream or milk, whichever you prefer) and goat cheese.  (I sometimes do this with the bowl attachment of an Immersion Blender (affiliate link), but this time I just let the goat cheese soften and then stired it together by hand.)
5. In a large frying pan, saute the chopped onion in some olive oil until it's just starting to brown.
6. Then add the chopped Swiss chard all at once and use a large turner to keep turning it until all the chard has wilted. Cook the chard a couple of minutes, just until it's wilted down; it will finish cooking in the oven. Turn off heat and let the chard cool a little.
7. Then mix the goat cheese and half and half mixture, Mozzarella, and 2 T of Parmesan into the eggs. Stir in the wilted Swiss chard and onions.
8. Pour the mixture into a nine-inch Springform Pan (affiliate link) or use a round casserole dish that you've sprayed with olive oil or nonstick spray.
9. Sprinkle the coarse ground Parmesan over the top.
10. Bake at 350F/180C for 45-50 minutes, or slightly longer if you use a casserole dish that's smaller than nine inches across. (I tested with a toothpick to make sure the center was done.)
11. Serve hot for breakfast, brunch, or a light dinner.

Dandelion Bread - Untested

https://kitchensdiary.com/dandelion-bread-a-sweet-and-floral-springtime-loaf

1 cup clean dandelion petals loosely packed

2 cups flour

2 tsps. baking powder

Pinch of salt

1 egg

1 1/4 cups milk

3 Tbsps. vegetable oil

1/2 cup honey/maple syrup 

1. Harvest fresh dandelion flowers and remove the yellow petals, avoiding too much of the green part. Rinse and dry the petals if needed.
2. Preheat the oven to 400°F and prepare a loaf pan with parchment paper or grease it lightly.
3. In a large bowl, mix together the flour, baking powder, salt, and dandelion petals until evenly combined.
4. In a separate bowl, whisk the egg, milk, vegetable oil, and honey until smooth.
5. Pour the wet mixture into the dry ingredients and gently stir just until combined. Don’t overmix to keep the bread tender.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake until golden and a toothpick comes out clean (about 25–35 minutes). Let the bread cool in the pan for 10 minutes before removing.
8. Slice and serve warm or at room temperature for the best honey and floral flavor.
9. Notes
10. Only use dandelions from untreated areas (no pesticides or herbicides).
11. The petals add color and light floral notes but are not overpowering.
12. For extra texture, you can add chopped nuts or shredded coconut.
13. This bread stores well in the fridge for 3–4 days or can be frozen.

Hachis Parmentier - Testing

https://www.laminutegourmandeparis.com/post/recette-hachis-parmentier

1 - 2025-05-11 Success! In spite of a few blunders during the cooking, it was really good. The blunders were leaving the heat on medium-high when it was supposed to be simmering for 20 minutes. The meat started to scorch but I got it in time. This also means that any moisture boiled away, so I'm keeping this on the Testing phase because I had to add water to deglaze the scorched bits off. I don't think the meat has to be super wet, but some moisture I'm sure is best. I could also hold the wine off and use it at the end of the simmering instead of the beginning, to deglaze. The second blunder was noticing that the top had not browned after baking and putting it on broil, then WALKING AWAY! I know better from multiple blunders of this type NOT to walk away. But I remembered just in time and ran over to the stove to save it.

2 - 2025-10-25 Made it for Allie and Rob and of course Ben and it disappeared! The whole thing! Served it with a green salad. A light vegetable seems to go well with it. Increasing the temperature from 350 to 400 was the right thing to do, but the time still isn't right for the top to brown properly, I had to put it on broil again. Also, I ended up using 2 Tbsps. of red wine and a little extra water as moisture before putting the lid on the pan to simmer the meat. The browning makes all the moisture evaporate and I had concerns that it would just burn instead of creating a fond. Next time I will only add the wine and not the water to see what happens. I mean, it worked well this time, but if I can simplify, I will. I also added another 2 Tbsps. of wine afterwards as I had done previously. This remains at the Testing phase, but just to figure out these details. Otherwise it's perfectly good and workable.

1 kg/2.2lbs potatoes, peeled and cut in half or quarters

2 Tbsps. olive oil

2 medium onions, small dice (12oz/340gr)

600g/21oz ground beef

2 medium carrots, small dice (4oz/114g)

1 bouquet garni (basic=thyme, bay leaf and parsley)

1 tsp salt 

1/2 tsp pepper

2 Tbsps. red wine

3/4 cups milk

50g butter

2 egg yolks

1 pinch nutmeg

100g grated gruyère 

1. Boil the potatoes in salted water, about 20 minutes. 
2. Heat the oil in a sauté pan and fry the onions until translucent.
3. Dump in the ground beef and cook, breaking it up, until starting to brown.
4. Mix in the carrots, bouquet garni, half the red wine, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally.
5. Preheat the oven to 400°F.
6. Meanwhile, mash the potatoes along with the butter, milk, egg yolk and nutmeg.
7. Deglaze the simmering pan with the red wine and cook another minute.
8. In a gratin dish, spoon in the cooked beef mixture and level, then cover evenly with the mashed potato.
9. Sprinkle the surface with the cheese.
10. Bake for about 25 minutes (THIS IS NOT SUFFICIENT TIME. PUT IN FOR 40 MINUTES) or until the surface is nicely browned.
11. Allow to cool about 10 minutes before serving.

Linguine Casserole - PUBLISHED

 I don't know where this comes from, but it's interesting, as a casserole.

1 - 2025-05-16 : Made this with leftover Bacon and Cheddar Pasta, augmented with fresh pasta, and it was really good. I can see just using fresh pasta because the goo is really tasty, AND I'm really curious to test out the limit of the type of used pasta I can use. The best part of this is that I now have a dish I can make with leftover pasta when there are many people.

2 - 2025-07-31 : Made this with plain linguine and it was a bit bland. It may be like the Fritella di Pasta Fritti and be better with leftover pasta instead of fresh. Nonetheless I will increase the salt to 1 tsp.

3 - 2025-08-05 : Leftover pasta with flavor is definitely the way to go. I made it again with the Bacon and Cheddar Pasta and it was really good.

4 - 2025-09-05 : Ok, this was weird, there was so much sauce that I added another 16oz of leftover pasta and there was still a bit too much sauce. But, it was also oh so good! The flavors were great. This time I used the Pasta in Butter Tomato Sauce. Until I figure out what's up with the sauce, I'm keeping this at Test 1.

5 - 2025-09-18 : Just plain pasta isn't enough. This was mostly plain pasta so I added some marinara sauce to it. Double the amount of cooked pasta is essential. I essentially repeated what I did last time, adding 2 Tbsps. marinara, so I'm graduating this to Test 2.

6 - 2025-09-24 : Jenna made it with cooked pasta I'd been accumulating in the freezer and it was delicious. Nik hummed and Ben danced in his chair. 32oz is definitely the way to go. It's very creamy and could hold more pasta, but the creamy is good enough that nobody was recommending more pasta. 

7 - 2025-10-01 : This was quick and easy and oh so good. I had a green salad on the side to balance the richness of the dish.

32oz leftover pasta (if using dry pasta, dry-to-cooked is roughly 1:2)

1/4 cup (2oz/58gr) butter

1-2 cloves garlic, minced

1/4 cup flour

1 cup chicken broth

1 1/2 cups milk

2 cups mozzarella cheese, divided (80+80)

1/2 cup grated Parmesan cheese, divided (20+20g)

1 tsp herbs de Provence

1/8 tsp ground nutmeg

1 tsp Salt 

1/2 tsp pepper 

(if using plain pasta, add 2 Tbsps. to 1/4 cup tomato sauce or something else)

Chopped fresh parsley, for garnish

1. Preheat the oven to 450 degrees. Lightly grease a large baking dish.
2. Cook the pasta; drain and set aside. If you have leftover pasta to use, see NOTE
3. Meanwhile, in a large sauté pan, melt the butter. Add the garlic and cook until fragrant, 1-2 minutes. Whisk in the flour until smooth.
4. Gradually whisk in the chicken broth and milk, stirring until smooth. Cook and stir for about 5 minutes, or until sauce has thickened. Reduce heat and add half of the mozzarella and Parmesan cheeses. Season with herbs de Provence, nutmeg, salt and pepper, to taste.
5. Combine the sauce with the cooked linguine and toss to coat well. Transfer the pasta to the prepared baking dish. Sprinkle with the remaining cheeses.
6. Bake for 15-20 minutes or until bubbly and golden brown. Let stand 5-10 minutes before serving. Sprinkle with fresh parsley for garnish.

NOTE: If you have leftover pasta, weigh it to subtract that amount from the dry pasta you'll cook to make up the difference. 1lb dry pasta = 455g, while 114g pasta = 4oz. Once cooked, this amount of pasta turns into 910g (2lbs), 228g (8oz).