My girlfriend came across this recipe on a blog and it's become a favorite this winter.

Pasta with Hashed Brussels Sprouts and Pine Nuts

http://orangette.blogspot.com/2007/11/refilled-and-refueled.html

I was bored one evening and craving some dessert. Checked out the cabinets to see what I already had. A big can of peaches. Logged onto the Internet and searched peach recipes. I came across this and decided to try it.

I love it because it's quick, easy, and delicious.


Gingered Peach Crisp

http://find.myrecipes.com/food/recipefinder.dyn?action=displayRecipe&recipe_id=520912

This recipe from Madhur Jaffrey is easy and no fail! I've never known a chicken eater that didn't like it. Serve it with basmati rice and enjoy!

http://www.recipesource.com/ethnic/asia/indian/02/rec0212.html

Even meat eaters enjoy these tasty, little, yummy bits!

Ingredients:
Note: these are the veggies I use. You can substitute other veggies you like. Be creative! :D

2 cups Napa (Chinese) cabbage finely diced
I bunch scallions (green onions) diced
2 carrots grated
5 cloves crushed garlic (or to taste)
2 inch piece fresh ginger grated
10 dried shitake mushrooms (soaked in water until soft and finely chopped)
1 package firm tofu
3 Tbls. soy sauce
ground black pepper (to taste)
1 package gyoza wrappers Note: If you can't find the round gyoza wrappers, you can use square wanton wrappers but, the wonton wrappers are more delicate and don't hold up as well to steaming.

Preparation:

Mix chopped vegetables, garlic, ginger, soy, pepper and tofu in large bowl with your hands until thoroughly combined.

Fill a small bowl or glass with water. Open gyoza wrappers and cover with a slightly tamp towel.

Fill each gyoza wrapper with 1 tablespoon of filling. Wet the edges of the wrapper and fold over filling. If you're fancy, you can pleat the wrapper in the traditional Chinese way. I have my own folding method, but it's too hard to explain. ;) You can fold the wrapper over into a 1/2 moon shape and press gently to flatten the bottom of the potsticker.

To cook:
Use a large non-stick skillet with a lid. Cover the bottom of the skillet with about 1 Tbls. of oil. Heat the oil on med. and place the potstickers in the pan. Don't crowd them--they should not be touching. Toast the bottom of the potstickers until they are golden brown (about 1-2 minutes). Add 1/3 cup water to the pan and cover. Turn heat to low and steam for 8-9 minutes. Remove lid, turn heat to med. and cook until all remaining water is evaporated. Remove from pan.

Repeat this process until all potstickers are cooked.

Dipping sauce:
2 1/2 Tbls. rice wine vinegar
1/4 cup soy sauce
1 tsp. grated ginger
1 Tbls. minced scallions

You can adjust these volumes to your taste. You can also replace the ginger with garlic if you like heat. Other options include adding sambal, chili oil, and/or sesame oil.

Why have I not noticed this thread before? I prefer baking to cooking (mostly because my tooth is sweeter than Amy Adams) so here's one for an idiot-proof chocolate pavlova - bonus points for it being from Nigella! The chocolate-haired goddess has this to say about it:
You just cannot beat a pav in summer, and in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and beaded nuggets of chopped plain chocolate, provides a sombre, almost purple-brown layer beneath the fat whiteness of the cream and matt, glowering crimson raspberries on top: it is a killer combination.
I could get off on that description alone. Oh, Nigella.

http://www.nigella.com/recipes/recipe.asp?article=210

 and a killer recipe for sour cream pound cake. I used to be terrified of sour cream in cakes - I mean, sour cream?? but I made this and it's the most amazing cake ever. EVER.

 http://lifestyle.msn.com/foodandentertaining/recipes/articlebhg.aspx?cp-documentid=4877956

And uh, a completely gratuitous picture of Nigella. Well, we're talking about food aren't we? ;) 

Thank you shay_neile, I tried this last night with friends it was delicious and easy. Yummmm...

Next time I'll have to make it look pretty like this one

Frittata with Asparagus, Tomato, and Fontina. 

I love this recipe because it is versatile and can have several variations.  You can substitute different veggies (it's really good with artichoke instead of asparagus); you can add meat (chicken and shrimp are awesome with this) if you are a carnivore.  Also,  you can use fresh mozzarella in place of Fontina (which is a cow's milk semi-soft cheese which comes only from Italy).  This is a very easy recipe that takes about 15 minutes of prep time and about 10 minutes to cook.     

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

For dessert:

Raspberry Bellini. 

It's quick and light.  Easy to make in 10 minutes!

1 bag frozen unsweetened raspberries, thawed
2 tablespoons sugar
1 bottle (750-ml) chilled brut Champagne

Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.
 

(1) 7 oz. pk. macaroni cooked and drained

2 cups Velveeta cheese (cubed) {or 2 cups cottage cheese}

2 cups Cheddar cheese (grated)

2 cups cream {or sour cream}

1 egg slightly beaten

1 clove fresh garlic (finely diced)

salt & pepper to taste

1/2 cup bread crumbs

Paprika

Mix all ingredients together and pour into buttered cassserole dish.  Top with bread crumbs, dot with butter and sprinkle with paprika.  Bake at 350 for 45 minutes. 

Now this is my kinda thread!!!

Because spring is quite far off for those of us in (or stuck in) the midwest, warm and comforting food is still at the fore. I love this chili recipe - easy, quick, and I always have the ingredients on hand.

From Rachael Ray: Indian Summer Turkey Chili

3 tablespoons extra-virgin olive oil, 2 turns of the pan
2 1/2 pounds ground turkey (85 percent lean) or ground turkey breast (99 percent lean), 2 packages
4 tablespoons dark chili powder, 2 palm fulls
2 tablespoons grill seasoning blend, any brand, 1 palm full
1 tablespoon cumin, 1/2 palm full
2 tablespoons Worcestershire sauce
1 to 3 tablespoons hot sauce, medium to extra-spicy
1 large onion, quartered
2 large peppers, any color combination, red, green, purple, yellow or orange, chopped
1/2 bottle beer (the alcohol cooks out), about 1 cup
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
2 cups corn kernels, optional

Patient: There's like this longing ... this pull. I mean, does that make me, you know, like, some kind of...?

Maeby: Homosexual.