Lasagna

Sauce:
1 large onion
2 medium carrots
1-2 stalks celery
1-2 bell peppers
2-3 cloves garlic
crushed red pepper
mushrooms
1 jar paste
dash of worcestershire sauce
dash of ketchup
white wine
1 can of crushed tomatoes
1 jar home canned tomatoes
beef or sausage

Lasagna:
lasagna noodles
eggplant
kale and/or spinach or other greens
1 cup pureed pumpkin
1 container ricotta cheese
1 egg
2 mozzarellas
grated parmesan

Sautee onions, carrots, celery in olive oil until soft, add peppers, garlic, crushed red pepper, black pepper.  Cook a few minutes until pepper is soft, add mushrooms and cook a few more mins.  Add tomato paste, worcestershire and ketchup and let it cook and caramelize a little around 10 mins.  Deglaze with white wine.   Add jar and can of tomatoes.
Brown the meat in a separate pan and add to the sauce after the tomatoes.

Lasagna:
Roast the eggplant.  Mix egg, pumpkin and ricotta together.

Chicken Paprikash

3 chicken breasts, small cubes
oil
salt, pepper
1 large onion, chopped
3 Tbs Hungarian paprika
white wine
3 roma tomatoes
1 red bell pepper
2 cups chicken stock
sour cream

Heat oil and brown chicken, cook until mostly done and then set aside.
Add more oil to dutch oven and saute onions until tender and then add the paprika and cook 1-2 more minutes.  Deglaze with a little white wine and then add the tomatoes, peppers and stock.  Bring to a boil and then reduce heat to simmer for 20-30 minutes to thicken a little. 
Serve with sour cream.

Quicker Jambalya

3 chicken breasts
andouille
oil
3 stalks celery, chopped
1 large onion, chopped
2 bell peppers
2 bay leaves
3-4 cloves garlic
Essence seasoning
2 cups rice
2 cups broth
1 qt jar tomatoes
hot sauce
worcestershire sauce
salt, pepper


Sautee onions, celery and peppers in oil until tender, add garlic and bay leaves. 
Rub the chicken with Emeril's essence seasoning.
Add chicken and sausage and cook until done.
Meanwhile start the rice in broth in separate pot.
Add the tomatoes to the jambalaya, then hot sauce and worcestershire.
Stir in the rice and broth and cook until remaining broth is absorbed.

Roast Chicken and Root Veggies with Apple Brandy Pan Sauce

1 whole chicken
1 lb Brussel sprouts
2 small sweet potatoes
4-5 small potatoes
1/4 head of cabbage
some kale
3-4 carrots

1 apple
calvados
apple cider
half and half

Kimchi (Final Version)

1 Cabbage, cored, cut into 1/8s (wedges)
1.5 cups salt
1 cup Korean chile powder
3 Tbs fish sauce
2 Tbs Sesame seeds
1 bunch of chives (optional)
3-4 scallions, chopped
4-5 cloves garlic, minced
1 Tbs minced garlic (paste)
2-3 large carrots, sliced

Mix 1 cup sugar and water in a large bowl.  Add cabbage wedges to bowl and work in salt water.  Drain cabbage and place in large bowl.  Work in remaining salt and let sit for 4 hours, tossing occasionally.

Meanwhile make the paste.  Mix all remaining ingredients in a bowl to make a paste.  Adding water if needed to get the right consistency.

Rinse the cabbage very well, soaking in water if needed.

Chop cabbage roughly and slowly mix cabbage and paste in batches.  Pack into jars.

Let sit at room temperature, covered for 2 days, opening jar occasionally to vent carbon dioxide.

Store in fridge for 4 days to ferment further before eating. 

Symon Shasha Sauce

15 Hungarian wax peppers, coarse chop
4-5 cloves garlic, chopped
1 cup white wine vinegar
1 cup dijon mustard
sugar
1/2 cup water
3/4 cup flour

Puree peppers, garlic, vinegar and mustard in food processor.
Transfer to pot, stir in sugar and heat to a boil.  Reduce heat and simmer for 20 minutes.
Whisk the flour into the water and then add slowly to the pot with vigorous whisking.
Continue to simmer until thick.  (This took about 2 minutes, recipe says up to 30)

Notes:
Turned out very hot!