Ready for some more Recipe fun? Our Creative JumpStarters thought they would share with you some more of their favorite recipes- from easy to hearty to holiday special. I hope you will also join us for their Mixed Media Recipes at Creative JumpStart 2018 !

Ingredients:
3 avocados, chopped
1 tomato, chopped
1 purple onion, finely chopped
1 lime, juiced
1 chili pepper, seeds removed, minced
garlic clove, minced
With a fork, mash 3/4 of the avocado in a bowl. Scoop all the other ingredients plus the remaining avocado in the bowl, toss and enjoy!

you can download Birgit’s Recipe here: CJS18 Recipes Birgit Koopsen

Turkey Chili with Vegetables

Begin by sautéing:
1 large, diced, onion, until translucent
Add (in this order):
1 cup diced carrots
1 cup diced zuke
1 diced pepper (any color)
1 peeled and diced eggplant

Add to taste:
2-3 diced jalapenos
2-3 cloves garlic

If you’d like some added heat, use a couple of canned chipotles in adobe sauce (scrape out the

seeds).
Brown 1 lb ground turkey add that into the veggie mix along with:
2 tsp dijon mustard

2 tbsp. chi li powder
1 1/2 tsp each: oregano, basil, cumin
1 (or so) tsp each ground chipotle and ground ancho chili powder
1 healthy pinch of cinnamon
1 can black beans
1 can cannelloni beans
1 can vegetarian baked beans (These are the beans I use. Use whatever beans are your favorites)
1 large can crushed or diced tomatoes (I like the fire roasted)
Couple tablespoons of tomato paste

Simmer the works for about 1 hour Just before serving add:
juice from 1 lime
1/4 c. grated bittersweet chocolate
a healthy dose of fresh cilantro (1/2 c or so, to taste)

You can download Diana’s recipe here: CJS18 Recipes Diana Trout

Sweet Noodle Kugel
Serves 10-15
1 cup raisins (optional) – you may substitute other fruits like dried chopped, apricots, or pineapple
12 oz wide egg noodles
6 large eggs
1 lb sour cream (2 cups)
8 oz cottage cheese (1 cup)
8 oz cream cheese, softened – OR farmer’s cheese, crumbled (1 cup)
1 cup sugar
1/4 cup unsalted butter, melted
1/4 tsp salt
Cinnamon and sugar for dusting
Nonstick cooking oil spray
large pot, 9×13 baking dish
optional: food processor or blender

Place a rack in the middle of your oven and preheat to 350 degrees F. Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot. In a food processor or blender, blend together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt. Drain the raisins. Stir them into the noodles. Spray a 9×13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish. Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Alternatively, you can use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.). Bake the kugel for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven. Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.

You can download Jessica’s Recipe here: CJS18 Recipes Jessica Sporn

Buttery Pecan Tarts
Coat a 24 count mini cupcake pan with non stick spray

CRUST:
1/2 cup soft margarine
3 oz. soft cream cheese
1 cup all purpose flour

FILLING:
1 egg
3/4 packed cup brown sugar
1 Tablespoon melted margarine
1/2 cup chopped pecans

PREPARE:
1.Mix margarine and cream cheese until combined. Stir in flour. Press a rounded teaspoon of dough into the bottom and sides of each
of the 24 cupcake openings to fully line each opening with dough. (use more or less dough per cup as needed)
2. In a small bowl, combine eggs, sugar, and margarine. Stir in nuts.
3. Fill each cup of dough with one rounded teaspoon of filling.
Bake for 30 minutes at 350*. Cool on wire rack.

You can download Rae’s recipe here: CJS18 Recipes Rae Missigman

Gwen’s Christmas Butter Cookies
Yield: about 2 1/2 dozen
Pre-heat oven to 325 F
Cream together:
1 C softened butter (no margarine or shortening)
3/4 tsp vanilla
1/2 tsp almond extract (if you don’t like almond, just use 1 tsp vanilla and no almond extract)
6 Tbsp powdered sugar
2 Tbsp honey
Add
2 C flour
1 Tbsp milk
Mix just until no trace is left of the flour, then add in 1/4 to 1/2 C finely crushed pecans or walnuts and mix. (Larger nut pieces will make the cookies crumble, so make sure you get them chopped pretty finely.) Roll dough into 1” balls and place about 2” apart – I use a baking stone and cook for about 16-17 minutes, or you can cook on ungreased cookie sheet for about 14 minutes or until very light brown. While warm, roll the cookies in powdered sugar and then set on a cooling rack. Once almost completely cool, roll the cookies in powdered sugar again until thoroughly coated.

You can do download Gwen’s recipe here: CJS18 Recipes Gwen Lafleur

I hope you liked those recipes – see- you cannot make good art with an empty stomach …lol- or so I think ;) See you in the Classroom of Creative JumpStart 2018!

Nat

Ready for some Recipe fun? Our Creative JumpStarters thought they would share with you some of their favorite soup recipes and since this is the season for home made food. I hope you will also join us for their Mixed Media Recipes at Creative JumpStart 2018 !

Hodge Podge Soup (Serves10 to 12)
1 cup chopped raw carrots
1 celery rib, chopped
2 medium onions, chopped
2 garlic cloves, minced
2 medium white potatoes, diced (about 1/4 inches)
2 cups cold water
4 cups or 48 oz box of beef broth (or vegetable broth), divided
1 28 oz can of crushed tomatoes
2 cups frozen chopped broccoli
1 cup frozen green beans (cut to one inch pieces if necessary)
1 cup frozen chopped spinach
1 cup frozen peas
1 cup frozen corn
1/2 teaspoon dried basil or 1 tablespoon fresh basil, finely chopped
1 teaspoon sea salt
1 teaspoon red wine vinegar
1 tablespoon Worchester sauce (optional)
black pepper (optional)
grated Parmesan cheese (optional)

In a large pot (more than 6 cups), cook the first three ingredients in olive oil (about 1 to 2 Tbs.)until the onions are translucent. Add minced garlic and cook for one minute or until fragrant. Add potatoes, cold water, and 2 cups of broth to the pot. Bring the mixture to a boil and cook them for 15 minutes or until the potatoes are fork tender. Add remaining 2 cups of broth and crushed tomatoes to the pot, and stir. Add all of the frozen vegetables, basil, sea salt, red wine vinegar, Worchester sauce and black pepper. Stir until well blended, and bring it to a boil. Immediately reduce heat to low or med-low and let it simmer for 20 minutes, partially covered. Add more sea salt if necessary. Serve in bowls or cups with grated Parmesan cheese on top if desired.

You can download Andrews Recipe here: CJS18 Recipes Andrew Borloz

Creamy Carrot Soup Recipe
(Serves 4-6)

4 T unsalted butter
1/2 large onion, roughly chopped
4 cups thinly sliced carrots
1 clove garlic, crushed
1 cup milk
2 t salt
1/4 t white pepper
1/2 cup half and half (cream)
parsley for garnish
ground nutmeg for garnish

In a large saucepan, melt the butter, then saute the onion, carrots and garlic, cooking gently over medium heat for about 10 minutes, or until slight softened. Add the milk, salt, and white pepper and stir to combine. Cover the pan and continue cooking for about 20 minutes. Cool slightly, then puree in a blender. Place cream in a bowl and whisk in a little of the pureed soup. Add this mixture back into the pan with the remaining soup. Gently heat through, on very low heat, without boiling, then divide soup among bowls. Garnish with herbs, and nutmeg.

Download Jane’s Recipe here: CJS18 Recipes Jane LaFazio 1

And Jane even has a second recipe for you :) check it out: CJS18 Recipes Jane LaFazio 2

Sydney Butternut Squash Soup
(Serves 4 people)

Ingredients:
• 1 onion
• 300g potato (10.6 oz)
• 1 butternut squash
• 1 dash of olive oil
• 1 chi lli pepper
• 1 teaspoon turmeric
• 1 dash of white wine
• 700ml chicken stock
• 150ml cream
• 2 tablespoons Japanese soy sauce
• 100g smoked chicken breast (3.5 oz)
• 80g macadamia nuts (2.8 oz)
• chives

Peel and chop the onion. Peel and dice the potatoes. Cut the squash into parts. Deseed and remove the skin if you prefer (I usually don’t – I just give the squash a good scrub beforehand) and then dice it. Heat the oil in a pan. Add the onions and fry a couple of minutes. Add the potato and squash. Cut the chilli pepper into rings (remove the seeds for a milder version). Add the pepper and turmeric and let it fry for a bit. Deglaze with wine and stock. Let the soup cook for about 30 minutes on a lower heat. Add cream and soy sauce and puree the soup. Chop the smoked chicken breast and add it to the soup. Scatter the nuts in a dry frying pan and toast them until lightly golden. Roughly chop them. Cut the chives into small rings. Serve the soup in bowls and sprinkle with nuts and chives.

You can download Marsha’s Recipe here: CJS18 Recipes Marsha Valk

Creamy Chicken Gnocchi Soup
From Pam’s Kitchen

1/2 stick of butter
1 TBS olive oil
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup shredded carrots
1 cup chopped mushrooms (optional)
2 cloves minced garlic
1/4 cup flour
2-3 cups 1/2 half and half
2 cans chicken broth
1 TBS fresh thyme
1 cup fresh spinach leaves, chopped
1-2 cups shredded rotisserie chicken
1 16oz package gnocchi
1-2 cups parmesiano regianno micro planed
Salt and pepper

Cook gnocchi according to package directions. Sauté onion, celery, carrots and mushrooms in butter and olive oil. Add the flour to create a roux and cook for a minute. Add chicken broth and cook stirring until thickened. Add half and half, cheese, and spinach. Salt and pepper to taste. Serve with salad and garlic bread

Download Pam’s recipe here: CJS18 Recipes Pam Carriker

Kasia’s Hot Broad Bean Bowl

” Here’s a recipe for something ridiculously easy, healthy but most of all full of amazing flavour. This is a dish perfect for Sunday brunch, an easy lunch or a little supper and also as a nutritious snack for those days that we spend in the studio. Put it in a bowl, grab a fork and munch on while you cover your great canvases with layers of paint! With these recipes you’ll make enough for two hungry artists!”

Baby broad beans – 2 cups
Cooked chickpeas – 1 cup
Garlic – two gloves
Harissa paste – 3 tsp or more if you like it hot
Eggs – one per person
Cooked white and wild rice – 1 1/2 cups
A mix of veggies – a bit of everything you like (very finely chopped pepper, mushrooms and broccoli, garden peas etc)
Olive oil for frying

Heat a bit of oil in a big frying pan.
Finely chop the garlic and put it on the frying pan along with harissa paste. Fry them for a moment on a medium heat – don’t let the garlic turn brown! Turn the heat up and throw in the broad beans, chickpeas and your favourite veggies and cook for about 10 minutes stirring from time to time. Add the rice and cook together for further 5 minutes. Season to taste with salt. Try the broad beans, if they are soft enough for you, spread the mixture evenly on the pan and crack the eggs. Don’t stir anymore…Turn the heat back to medium, cover with a lid and let them cook until they are done enough for you. You can have your yolk runny or cooked – your call! Simply turn off the heat and divide the beans and eggs into two bowls. Drizzle with extra virgin olive oil, grab a fork and enjoy!

You can download Kasia’s recipe here: CJS18 Recipes Kasia Avery

—Are you hungry yet? Which recipe are you tempted to try? I am so excited about these delicious recipes, I cannot wait to cook them and I hope you will let us all know if you tried them too! See you in the Classroom of Creative JumpStart 2018!

Nat