1/3 cup peppermint candies or candy canes, crushed
1 pkg. (8oz) brick cream cheese, softened
1 tsp instant espresso
1 tsp warm water
16oz dark baking chocolate, melted
Optional: about 2 tbsp crushed peppermints and/or semi-sweet cocoa powder, for decorating
Instructions
In a food
processor, pulse together the OREO cookies and the peppermint candies
until fully crushed and well-combined. Dissolve the instant espresso in
the water, and add to the OREO cookie crumbs. Add the softened cream
cheese, and pulse until blended.
Shape the OREO filling into 48 (1-inch) balls, and place on a parchment paper-lined sheet pan. Freeze for at least 10 minutes.
Meanwhile, melt
the dark chocolate according to package directions. When the Oreo balls
are nicely chilled-through, use a toothpick to dip each ball in the
melted chocolate, gently turning to allow the excess chocolate to drip
off. Sprinkle the tops with crushed peppermints or use a sifter to
lightly dust the cookie balls with cocoa, and let cool on another
parchment paper-lined sheet pan. Refrigerate 1 hour or until firm. Share
and enjoy!
1
teaspoon
dried lavender buds, ground with mortar and pestle
1
teaspoon
finely shredded lemon peel
1/4
teaspoon
salt
3/4
cup
butter, softened
1
cup
powdered sugar
1/4
cup
butter, softened
1
cup
powdered sugar
1
tablespoon
milk
Dried lavender buds (optional)
Thin strips of lemon peel (optional)
Directions
1.
In a medium bowl, combine flour, ground lavender buds, finely shredded lemon peel, and salt. In a large mixing bowl
beat the 3/4 cup butter with an electric mixer on medium to high speed
for 30 seconds. Add 1 cup powdered sugar. Beat until combined. Beat in
as much of the flour mixture as you can with the mixer. Stir in any
remaining flour mixture.
2.
On a lightly floured surface, roll dough into a
10-inch-long log. Wrap log in plastic wrap or waxed paper. Chill for 2
to 24 hours or until firm.
3.
Preheat oven to 350 degrees F. Cut roll into 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheet. Bake in preheated oven about 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack and let cool.
4.
For frosting, in a small bowl, combine the 1/4 cup
butter, 1 cup powdered sugar, and the milk. Beat with a wooden spoon
until smooth. If necessary, stir in additional milk, 1 teaspoon at a
time, to make a frosting of spreading consistency. Spread frosting on
tops of cookies and, if desired, garnish with additional lavender buds
and thin strips of lemon peel. Makes 3 dozen cookies.
5.
Place in single layer in an airtight container;
cover. Store at room temperature for up to 3 days. Or freeze unfrosted
cookies for up to 3 months; thaw and frost.
Lavender Lemon Shortbread
Yields about 1 1/2 dozen
1/2 cup (113 grams) butter, room temperature
1/3 cup (45 grams) powdered sugar
Zest of 2 lemons, divided
1/2 teaspoon lavender buds, ground or chopped finely
1 teaspoon vanilla extract
Pinch of salt
1 cup (125 grams) all-purpose flour
2 tablespoons granulated sugar
Preheat oven to 350 degrees F (180 degrees C).
In large mixing bowl, beat together the butter, powdered sugar, zest
of 1 lemon, lavender, vanilla, and salt until the mixture looks like a
coarse sand. Mix in the flour until the dough comes together.
In a small bowl, mix together the remaining lemon zest and granulated sugar with your fingers until fragrant. Set aside.
On a lightly floured surface, roll out shortbread until 1/4-inch
thick. Sprinkle on the lemon scented sugar and lightly press it into the
shortbread with the rolling pin. Cut out shapes and transfer to a
baking sheet. Bake for 8-10 minutes.
Make your own homemade
cranberry sauce this year for Thanksgiving using fresh cranberries.This
easy recipe is so simple yet yields amazing
Ingredients
12 oz bag fresh cranberries
¾ cup orange juice
⅔ cup brown sugar
⅓ cup white sugar
Optional: 2 oz gold rum
Instructions
Place all the
ingredients in a sauce pan and cook on medium-high for 15-20 minutes or
until most of the liquid has reduced – stirring occasionally. You’ll
hear the cranberries popping – don’t worry, that’s what you want them to
do. Remove from heat and serve. Cranberry sauce can be made days ahead
and brought to room temperature or slightly heated before serving.
2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans
For the sauce:
1 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup brandy
Directions
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture
over the top and bake for 35 to 45 minutes, or until set. Remove from
oven.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a
saucepan over medium heat. Stir together until the sugar is melted. Add
the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
Read more at: http://www.foodnetwork.com/recipes/paula-deen/the-best-bread-pudding-recipe/index.html?oc=linkback
Olive Oil
Bouteillan Without the Bouteillan, a variety of olive oil specific to Provence, this dish would be almost boring! Ingredients(for 6 generous portions)
5 aubergines
100 g fresh goat’s cheese
1 greek yoghurt
Garlic
Lemon juice
Fleur de sel Preparation
Grill aubergines whole, under the grill setting in your over (or ideally on a summer barbecue) until they are soft to the touch.
Peel them and finely chop the flesh between two knives. Avoid using a blender.
Mix-in the goat’s cheese, yoghurt, crushed garlic and the salt. Serving
Serve with slices of grilled red peppers topped with a touch of crushed
garlic, and add generous amounts of Bouteillan of course!
CHICKEN ENCHILADAS
(makes about 15 enchiladas) source: http://beautyandthefeastblog.com/2013/11/21/recipes-chicken-enchiladas-creamy-corn-esquites-and-guacamole/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+BeautyAndTheFeast+%28Beauty+and+the+Feast%29
Ingredients:
1 lb Chicken breast
Red chili powder seasoning
Cajon seasoning
8 oz tub of sour cream
2 Campbell’s cream of broccoli soup
Tortilla wraps (they usually come in packs of 8, so I get two of them)
Medium or hot salsa (depending on preference…I use medium just to be safe)
Shredded cheddar cheese
Canola oil (to fry chicken)
Directions:
1. Cut chicken breast into small cubes and start seasoning with red
chili powder and cajun seasoning right away. I just do it by eye, and
make sure all the chicken is full coated, but think it’s about 2 tbs of
each seasoning.
2. I then put it all in a Ziplock bag to marinate. I let it marinate
overnight in the fridge. If you don’t have that much time, you can just
let it sit for an hour or two.
3. In a sauce pan, pour canola oil (about 1/4 cup), and let it warm.
Start frying the chicken once it’s warm. After frying all the chicken,
place in a plate and keep aside til you make the sauce.
4. In a separate pan or pot, pour sour cream and cream of broccoli
soup. Mix it together and warm til the sauce thickens. Then, add the
chicken to the mixture.
5. Pre-heat oven to 350. Then use a rectangular baking pan (13×9-inch
ones are ideal) for tortillas. Make sure the bottom is greased well.
6. Once the sauce/chicken mixture is ready, spoon about 1/4 cup of
the mixture and place a little in each tortilla. Fold over filling and
roll up in the tortilla. Place tortilla in pan (seam down). Place each
tortialla side by side in the pan.
7. Once each tortilla is placed side by side to fill the pan, take a
spoon and spread the top with the salsa. Then, sprinkle the shredded
cheddar cheese. Bake for about 15-20 minutes, or until cheese is
completely melted on top.
Adapted from Marion Cunningham’s The Breakfast Book Source: http://www.thekitchn.com/holiday-recipe-eggnog-breakfast-bread-pudding-recipes-from-the-kitchn-197305
Serves 8 to 10
1 (12 ounces) loaf French bread, sliced
4 ounces unsalted butter, room temperature
3 cups eggnog
2 cups whole or 2% milk
5 large eggs
4 egg yolks
1 cup sugar
Pinch salt
2 tablespoons bourbon (or 1 teaspoon pure vanilla extract)
Confectioners’ sugar and warm maple syrup, for serving
Generously butter the bread slices. Cut the buttered slices into 1-inch cubes and pile into a 2-quart baking dish.
Heat the eggnog and milk in a large saucepan over medium heat until bubbling gently but not boiling.
Meanwhile, combine the eggs, egg yolks, sugar, and salt in a large
mixing bowl and whisk vigorously until light and frothy. Whisk one cup
of the eggnog mixture into the eggs to warm them. Gradually whisk in the
remaining eggnog mixture and the bourbon.
Pour the custard over the bread cubes, and gently mash down with your
hands to make sure all of the bread gets saturated. Set aside for a
minimum of one hour or chill overnight in the refrigerator.
Preheat the oven to 375°F. Bring a large pot of water to a boil (or
alternately heat in the microwave in a microwave-safe measuring cup).
Place the casserole dish inside of a large roasting pan and transfer to
the oven. Carefully pour the boiling water into the roasting pan, so
that it comes halfway up the sides of the baking dish.
Bake for approximately 45 to 50 minutes, until the custard
is set and the top is light golden brown. Remove the roasting pan from
the oven, then carefully lift the casserole dish out of the water (I use
a very large metal spatula to lift it out of the water.) Allow to cool
for 5 to 10 minutes before serving (although it is equally good at room
temperature).
Sprinkle with confectioners’ sugar and serve with warm maple syrup.
Breakfast was not a special meal in my house growing up. At least, not
in the sense that we enjoyed fancy homemade cinnamon rolls and coffee
cakes on a regular basis. Sure, we made pancakes (from a box) on
weekends, but it was nothing to write home about.
In fact, I had never heard of the strangely titled dish Monkey Bread
until I started food writing a few years back. What was this beautiful,
mysterious pile of dough that people ate for breakfast? It ran rampant
amongst bloggers, even popping up on the "food porn" sites on a daily
basis. Needless to say, it has been on my "must-make" list for quite
some time.
It didn't totally blow up my radar, however, until only a few weeks
ago. I was celebrating a bachelorette with some of my favorite
girlfriends at a too-cool-for-school Atlanta restaurant. We had already
overindulged in one too many courses of food, but our waiter gently
encouraged us to order the sampler platter of desserts. Never one to say
no to sweets, I caved against my (stomach's) better judgement.
I couldn't begin to tell you what else was on that giant tray of
desserts. It was the monkey bread that took it all home for the gold. It
was soft and tender, so light I thought it might just up and fly away.
The only thing keeping it down was a luscious, creamy peach glaze
holding it all together. We pulled and snatched at the precious dough
until, much to our dismay, not even a tiny crumb was left on the plate.
So much for being too full for dessert...
I fell hard for monkey bread that night; I've been waiting patiently
for the right time to recreate it. With December finally here, I figured
the holidays were the perfect time to roll it out. And since peaches
aren't available this time of year, I went with a bourbon crème anglaise
dipping sauce. Why? Because bourbon is always in season. Monkey Bread with Bourbon Crème Anglaise Serves 6-8 For the dough 1/4 cup warm water (105-110 degrees) 1 envelope (2 1/4 teaspoons) active dry yeast 1 1/4 cups whole milk 2 tablespoons unsalted butter 1 egg, lightly beaten 1/4 cup sugar 1 teaspoon salt 4 cups all-purpose flour, plus more as needed For the caramel coating 1 1/4 cups dark brown sugar 2 teaspoons ground cinnamon 1/2 cup (1 stick) unsalted butter, melted For the bourbon crème anglaise 1 cup heavy cream 1 cup milk 6 large egg yolks 1/3 cup sugar Pinch of kosher salt 2 tablespoons bourbon 1/2 teaspoon pure vanilla extract
Sprinkle the yeast and a pinch of sugar over warm water and let sit until foamy, about 10 minutes.
Meanwhile, in a heavy saucepan, heat the milk and butter over
medium-low until butter is just melted. Turn off heat and cool (to
approximately 105 ° - 110 °). Stir in the egg, 1/4 cup sugar, and salt,
followed by the yeast mixture.
In the bowl of a stand mixer fitted with a dough hook, add 2 cups of
flour to the milk mixture and beat until the flour is absorbed and the
dough is sticky. Add the remaining 2 cups of flour and continue to mix
on medium-low speed until the dough is shiny and smooth, about 6 - 8
minutes. Add more flour, tablespoon by tablespoon, if the dough is too
sticky. (The dough should remove easily from the sides of the bowl.)
Transfer the dough to a large, well-greased mixing bowl, cover with
plastic wrap, and let it rest in a warm, draft-free place for one hour,
or until it has doubled in size.
Turn out the dough onto a lightly floured surface and pat into a
rough, flat square, about 1/2-inch thick. Using a pastry cutter or
knife, cut the dough into small pieces, about 1-inch in size, rolling
each in the palm of your hands to form a smooth ball.
Combine the brown sugar and cinnamon in a medium bowl. Have the
melted butter ready in a separate bowl. Dunk each ball into melted
butter, then roll in the cinnamon-sugar mixture until coated evenly.
Layer the balls as you go in a well-greased Bundt pan, staggering the
rows as you build. Cover tightly with plastic wrap and refrigerate
overnight. (If cooking on the same day, cover with plastic wrap and let
the dough rest again in a warm place for an additional hour, or until it
has doubled in size. Continue with the baking instructions below.)
Remove the dough from the refrigerator at least one hour before ready to
cook and allow to rise in a warm place.
Preheat the oven to 350°. Remove the plastic wrap and bake for 30-35
minutes (33 works for me), until the top is a deep golden brown and the
caramel is bubbling. Cool the bread in the pan for NO LONGER THAN 5
minutes (to prevent sticking), then turn out onto a serving platter.
Cool for an additional 10 minutes before eating. This bread is best
enjoyed immediately. Serve with bourbon crème anglaise dipping sauce.
For the bourbon crème anglaise, heat the cream and milk in a heavy
saucepan over medium-low until a ring of bubbles begins to form around
the edges. In a separate bowl, whisk together the eggs, sugar, and salt.
Pour about 1/4 of the hot milk mixture into the eggs, whisking
vigorously to prevent scrambling. Pour the warmed eggs into the
remaining milk in the saucepan. Return the heat to medium-low and cook,
stirring constantly, until the sauce thickens and coats the back of a
wooden spoon (about 10 minutes). Whisk in the vanilla and bourbon.
Strain the sauce through a fine mesh sieve and chill, covered, until
ready to serve.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
½ cup all-purpose flour
16 ounces Gruyere, grated (I got two blocks of 8 oz cheese)
8 ounces extra-sharp Cheddar, grated (2 cups)
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon of chili powder
3/4 pound fresh tomatoes (4 small)
2 jalapeno peppers (minced)
1 ½ cups fresh white bread crumbs (5 slices, crusts removed..I used more like 8 though! See how much you need as you go)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni
and cook according to the directions on the package, 6 to 8 minutes.
Drain well.
Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6
tablespoons of butter in a large (4-quart) pot and add the flour. Cook
over low heat for 2 minutes, stirring with a whisk.
While whisking, add the hot milk and cook
for a minute or two more, until thickened and smooth. Turn off the
heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, ½ teaspoon of
chili powder and nutmeg. Add the cooked macaroni and jalapenos and stir
well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. In a separate pan, first melt the
remaining 2 tablespoons of butter, combine them with the fresh bread
crumbs, and sprinkle on the top (note: because I ended up using more
slices, I also needed about 2 more tbsp of butter to dress it with).
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
16-ounce loaf country bread
3 1/2 cups whole milk
3/4 cup unsweetened cocoa powder, plus more to taste
2/3 cup sugar, plus more to taste
1 teaspoon vanilla
1/8 teaspoon salt
4 large eggs
1 mounded cup mini marshmallows
Slice the loaf of bread into 1-inch cubes, about 11 cups
total. (Trim the crust off if desired — pieces of crust make chewy bits
in the pudding, which I love but you might not!) If you're preparing
this ahead, spread the cubes on a baking tray and leave out overnight.
Otherwise, toast the bread cubes in a 350°F oven, tossing occasionally,
until they are dry, 30 to 40 minutes. Staled bread cubes can be stored
in an airtight container for several days.
When ready to make the pudding, prepare the cocoa custard
filling. Warm the milk in a saucepan over medium heat or in 30 second
bursts in the microwave until warm to the touch but not steaming hot.
Remove the milk from heat and whisk in the cocoa, sugar, vanilla, and
salt. Taste and add more cocoa powder or sugar to taste. Cool to room
temperature, then whisk in the eggs.
Fill a 2-quart (9x9-inch or deep 8x8-inch) baking dish with
the bread cubes. Pack them in as tightly as possible — you may have some
bread left over (this can be saved for breadcrumbs). Pour the cocoa
custard filling evenly over the top of the bread. The filling should
come almost to the top of the dish with some peaks of bread cubes left
exposed.
Cover the pudding and refrigerate for at least an hour or overnight.
When ready to bake, preheat the oven to 325°F. Put the bread
pudding on the counter to take the chill off as the oven heats.
Remove the covering from the pudding and place it in the
heated oven. Bake until the tips of the bread cubes are crisp and dry
and a cake tester inserted into the middle of the pudding emerges with
only a little chocolate, 45 to 55 minutes.
Scatter the marshmallows over the top of the pudding. Turn on
the broiler and place the pudding about 6 inches below the broiler
element. Watch the pudding very closely. When the marshmallows puff up and start to toast, remove the pudding from the oven.
Let the pudding cool for at least 10 minutes before serving.
Leftovers will keep for up to a week and can be eaten cold or reheated.
Recipe Notes
Peppermint Cocoa Bread Pudding: Add a half
teaspoon of peppermint extract along with the vanilla extract and
scatter some crushed peppermints over the top of the finished pudding.
Mexican Hot Chocolate Bread Pudding: Add a teaspoon of cinnamon and a pinch of cayenne pepper along with the vanilla extract.
Serves 8
4 pounds Yukon Gold potatoes, peeled
2 pounds rutabaga, about 1 large vegetable, peeled
6 cloves garlic, skins removed
Salt and freshly ground black pepper
1 cup heavy cream, plus more for the slow cooker
1/2 cup unsalted butter, plus more for the slow cooker
1/2 cup sour cream
Paprika, to garnish
Cut the potatoes into large chunks — quarters or sixths.
Cut up the rutabaga, but cut into smaller pieces than the potatoes; the
rutabaga chunks should be about half the size of the potato chunks.
Place a steamer insert in a large pot and add water. Bring
to a boil, then add the potatoes, rutabaga, and garlic. Sprinkle
lightly with salt and pepper. Cover, lower the heat, and steam for 20 to
30 minutes, or until the vegetables are very tender.
Transfer the cooked vegetables to a large bowl and mash
with a masher or a ricer. Warm the cream and butter in a small saucepan
until the butter is melted, then slowly pour into the mashed vegetables,
stirring with a wooden spoon. (You can also mash the potatoes with the
paddle attachment of a stand mixer, and add the cream with the mixer
running. Set the mixer to low; you don't want to over-mix and make the
potatoes gluey.)
Stir in the sour cream. Taste and add additional salt and
pepper if desired. Sprinkle lightly with paprika to garnish.
To Keep Mashed Potatoes Warm in a Slow Cooker:If
not serving immediately, butter the insert of a large slow cooker. Pour
a little cream into the bottom of the slow cooker and turn on to LOW.
Transfer the potatoes to the slow cooker and cover. Stir every half
hour. The potatoes can be kept safely and well in the slow cooker for up
to 4 hours.
Place Brussels sprout wedges on a baking sheet and drizzle
with oil and salt and pepper to taste. Mix them around in the pan to
make sure they’re coated evenly.
Bake at 400 degrees F for about 15 minutes or until golden
brown on one side. While they’re roasting in the oven, mix together
mayonnaise, lemon juice, garlic, and parsley.
Put the dip in a bowl that sits in the middle of the dish surrounded by the roasted Brussels.
1 1/2 sticks (6 ounces) unsalted butter 2 1/2 pounds Brussels sprouts, shredded Kosher salt Freshly ground pepper 1 tablespoon fresh lemon juice 1 tablespoon white truffle oil
Directions:
In a very large skillet, melt the butter. Add the Brussels
sprouts, season with salt and pepper, and cook over moderate heat until
very tender, about 20 minutes.
Remove from heat. Stir in the lemon juice and truffle oil.
2 to 3 large purple sweet potatoes (about 2 pounds), peeled and chopped
3/4 cup coconut oil (melted)
2 teaspoons sea salt
2 tablespoons maple syrup
1/4 teaspoon ground cinnamon
Pinch of ground cardamom
Garnish:
1-3 tablespoons toasted pecans, chopped
Directions:
Place potatoes in a large pot and fill with water. Place
pot over high heat and bring to a boil. Boil potatoes until tender, 20
to 25 minutes.
Drain potatoes and place back into the pot. Add coconut
oil and salt and mash with a potato masher or with an electric hand
mixer until desired consistency has been achieved. Stir in maple syrup,
cinnamon, and cardamom. Season with salt to taste.
Scoop mashed sweet potatoes into a large bowl, finish with a sprinkle of pecans, and serve.
then once done, put on bakin sheet that has olive oil on it
take a potato smasher and smash each potato ( 3/4 way)
add salt, pepper, fresh herbs, garlic powder
back for 20-30 mins on 400 - so its crispy
then add some cheese ( I did mozzarella ) but you can do parm - and little bit of butter
From Food Network
In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
Preheat the oven to 475F.
Place the potatoes on a baking sheet. Using a potato masher, gently
press down to mash each one. The tops of the potatoes should be really
textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle
generously with salt and pepper. Bake until golden brown and crisp,
about 15 minutes. These are absolutely irresistible!
Variations:
Place 1/4 pat of butter on top of each smashed potato before baking.
Top each smashed potato with grated Cheddar before baking.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/crash-hot-potatoes-recipe/index.html?oc=linkback
1 - 1 1/2 pounds ground meat or chuck roast (beef, buffalo, turkey or
other) or vegetarian protein (tofu, Boca crumbles, or other) — slice
roasts into cubes 1 large onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1-2 other vegetables (like celery, carrots or zucchini), diced (optional) 2-3 cloves garlic, minced Seasonings
(choose 2-3): 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon
oregano, 1 tablespoon ground chipotle peppers, 1/2 teaspoon cayenne 2 teaspoons salt, plus more to taste 1 cup amber or brown ale or red wine 3 cups chicken, vegetable, or beef broth 1 28-ounce can diced tomatoes 3 cups (2 16-oz cans) cooked black beans, pinto beans, or kidney beans 1 cup fresh or frozen corn kernels (optional) To serve: Shredded cheese, sour cream, diced avocados, chopped scallions, hot sauce, chopped cilantro
Equipment: Sharp knife Cutting board Large Dutch oven or soup pot
Instructions
1. Brown the meat. If using meat, warm a teaspoon of oil in a
large heavy Dutch oven or soup pot over medium heat and brown the meat.
Break up ground meat as it browns, leaving pieces as large or small as
you like them. If you're using chuck roast, make sure all sides of the
beef cubes are seared dark brown. Transfer the browned meat from the pot
to a clean dish. If you're making a vegetarian chili with tofu or other protein,
add it along with the beans in Step 6. Reduce the amount of stock and
the cooking time by half. 2. Cook the vegetables. In the same pot used to brown the
meat, warm a tablespoon of oil over medium to medium-high heat. Add the
onions and cook until softened and translucent, about 5 minutes. Add the
other vegetables and continue to cook until softened, another 5-8
minutes. Clear a space in the middle of the pan and add the garlic. Cook
the garlic until fragrant, about 30 seconds, then stir into the
vegetables. It's normal for a dark sticky crust to start forming on the
bottom of the pan. 3. Add the seasonings. Add the seasonings and 2 teaspoons of
salt to the pan. Stir until the vegetables are coated and the spices are
fragrant, another 30 seconds. 4. Deglaze the pan. Pour the beer or wine into the hot pan.
Scrape up the dark sticky crust as the liquid bubbles. Continue scraping
and stirring until the beer or wine has almost evaporated. 5. Add the broth and simmer. Add the browned meat back into
the pan. Pour in the broth. Bring the chili to a simmer and cook for
45-60 minutes, stirring occasionally, until the meat has is very tender
(cubes of chuck roast may take a bit longer). The chili will still look
soupy. 6. Add the tomatoes and beans to the chili. Add the tomatoes,
beans, corn (if using), and vegetarian protein (if using) to the pot.
Simmer for another 10 minutes. Taste and add more seasonings or salt to
taste. 7. Serve with garnishes. Chili is often best the day after
it's been cooked. It will also keep for up to a week and freezes well
for up to three months. Serve with cheese and other garnishes.
Serves 4 Ingredients:
*800g / 1.8lb aubergines
*3 + 2 tbsp neutral oil (I use sunflower)
*2 garlic cloves, minced
*1 tsp roasted cumin powder (zeera)
*salt to taste
*½ tsp + pinch turmeric powder
*1-2 small green chilies chopped (optional)
*300g yoghurt
*½ tsp red chili pepper
*handful crushed walnuts, for garnish
*fresh herb of your choice
Preparation:
Step 1: Prepare the bharta; aubergine base
*Pre-heat your oven to 200C / 400F;
*Pierce aubergines with a fork and lay them on a tray lined with
aluminum foil on the bottom rack of the oven turning every twenty
minutes, for one hour and fifteen minutes;
*When they are ready, they will appear to be wilted and soft;
*Remove from oven and allow to cool;
*Scoop out the flesh from the aubergines, discarding the skin. Set aside;
*Place large frying pan on medium-high heat and add 3 tbsp oil.
*Add minced garlic and sauté for 30 seconds, (make sure the garlic does
not turn brown). Add roasted cumin powder and stir for another 30
seconds, till fragrant.
*Add aubergine flesh, salt, ½ tsp turmeric and green chilies and turn heat to high.
*Sauté rigorously for 5 minutes, till you see that all the excess liquid has been absorbed.
*Turn heat off and set aside. Allow to cool.
*Transfer aubergine to a mixing bowl and stir in yoghurt till fully incorporated. Taste for salt.
*Transfer to a serving dish and refrigerate for at least one hour.
Step 2: Prepare tempered oil; tarka
*Place a small frying pan on high heat and add 2 tbsp of oil. When hot,
add a pinch of turmeric and red chilli powder and immediately remove
from heat.
*Before serving, gently pour oil in a circular design over the yoghurt and aubergine mixture in the serving dish.
*You can serve it cold or at room temperature.
*Adorn with crushed walnuts and your favourite fresh herbs.
Serves 4
Ingredients:
*1 tsp saffron strands, crushed in a pestle and mortar
*1 litre +3 tbsp whole milk
*300ml heavy whipping cream
*6 green cardamom pods, shells removed, seeds extracted
*2-3 tbsp honey (I like acacia or manuka)
*1 tsp cardamom powder
*crushed unsalted pistachios for garnish
Preparation:
*Crush saffron threads in a pestle and mortar and transfer to a bowl. Add 3 tbsp milk.
*Beat the cream in a chilled bowl with a whisk or an electric mixer just
until it holds a loose peak. Store in refrigerator till you are ready
to serve the sharbat.
*Place milk in a medium-sized sauce pan on medium-low heat. Add cardamom seeds and bring to a simmer.
*Pass milk through sieve into a glass vessel and discard cardamom seeds.
*While milk is still warm (it should not be hot), add saffron water, honey and cardamom powder. Stir well to incorporate.
*Transfer to serving glasses and add dollop of cream and sprinkle with crushed pistachios before serving.
3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard
2 medium turnips, about 3/4 pound
1/2 cup unsalted butter
1/2 cup olive oil
1/2 cup finely ground cornmeal
2 red bell peppers, chopped
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
4 cups vegetarian broth
2 10-ounce cans diced tomatoes with green chilies, such as Rotel
2 16-ounce cans chili beans, drained
2 cups frozen corn
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon cumin
Several dashes vegetarianWorcestershire sauce
Salt and freshly ground black pepper, to taste
Balsamic vinegar, to taste
Chopped green onions, to serve
Shredded cheddar cheese, to serve
Sour cream, to serve
Peel the pumpkin or squash and cut into 1-inch pieces.
To make it easier to peel the pumpkin, cut in half, remove the seeds
(and set aside for roasting!), then microwave each half cut-side down in
a shallow dish of water for 5 minutes, or roast the halves at 450°F for
about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife. (See our directions here on how to roast pumpkin and squash seeds.)
Peel the turnips and cut into 1-inch pieces.
In a large Dutch oven or soup pot (it should hold at
least 6 quarts), heat the butter and olive oil over medium heat. When
melted, whisk in the cornmeal until smooth, then stir in the chopped
pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook,
stirring frequently, for about 10 minutes.
Add the broth, diced tomatoes, beans, and corn. Stir
in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring
back to a simmer then reduce the heat and cook for at least 1 hour, or
until the pumpkin and turnip are tender. (It gets even better if
simmered longer — a whole afternoon, if you have the time.)
Before serving, taste and season with salt and pepper
and a dash of balsamic vinegar. Serve hot with chopped green onions,
shredded cheddar cheese, and sour cream.
Serves 4 to 6 For the chicken:
1 to 1 1/2 pounds boneless, skinless chicken thighs
1/2 cup whole-milk yogurt
Juice from 1/2 lemon
1 teaspoon cumin
1 teaspoon coriander
For the sauce:
1/2 tablespoon ghee, butter, or olive oil
1 large onion, thinly sliced
3 cloves garlic, diced
1-inch ginger, peeled and minced
2 tablespoons tomato paste
1 to 2 tablespoons garam masala 1 teaspoon paprika
Pinch cayenne, optional
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream
1/2 cup roughly chopped cilantro, plus extra for garnish
To serve: 3 cups cooked basmati rice
Trim the chicken thighs of any large piece of fat and lay
them in a shallow dish. Whisk together the yogurt, lemon juice, cumin,
and coriander. Pour the yogurt mixture over the thighs and stir to fully
coat each piece. Chicken can be used immediately or marinated in the
refrigerator for up to 6 hours. Chicken will become more tender and
flavorful the longer it marinates.
When ready to cook, line a baking sheet with foil and set a
wire cooling rack over the baking sheet. Turn on the oven broiler to
high with a rack positioned 6 inches below the broiling element.
Remove the thighs from the yogurt and shake off any extra
marinade. Lay the thighs, spaced an inch or so apart, on the wire rack
over the baking sheet. Transfer the thighs to the oven and broil for 6
minutes. Flip the thighs and broil for another 6 minutes. Check that the
thighs are cooked through and register at least 165°F on an
instant-read thermometer; broil in additional 2 minute intervals if
necessary until the thighs are cooked. Remove the thighs from the oven
and set aside to cool.
→ Multi-Tasking Tip! Start the rice on the stovetop while the chicken is cooking. Set a second timer to monitor the cooking of the rice.
Warm a half-tablespoon of ghee, butter, or oil in a large
skillet. Add the onions and cook until the onions are soft and
translucent, 5 to 7 minutes. Add the garlic and ginger, and cook until
fragrant, about 1 minute. Stir in the tomato paste, 1 tablespoon of the
garam masala, paprika, and cayenne and cook until fragrant, about 30
seconds.
Pour the tomatoes and their juices and reduce the heat to
low. Simmer until the sauce is slightly thickened, about 5 minutes.
Meanwhile, dice the cooled chicken into bite-sized pieces.
Stir the cream and chopped chicken into the sauce, and simmer
until the chicken is warmed through and the sauce is bubbling. Taste
and add salt, pepper, or other seasonings to taste. Depending on the
potency of your masala spice mix, you may want to add up to another
tablespoon of spice. Stir in the cilantro just before removing the sauce
from heat.
Serve immediately with rice. Top each serving with another
sprinkle of cilantro. Leftovers will keep refrigerated for up to a week.
1 1/5 lb skirt steak
1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3–4 garlic cloves, minced
1 small onion, minced
3 jalapenos finely chopped
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
Combine all ingredients in food processor and let stand for at least 10
minutes. Remove 1/2 cup chimichurri to a small bowl, season with salt to
taste, and reserve as sauce. Put meat in a glass, stainless-steel, or
ceramic dish. Toss with remaining marinade. Cover and chill for at least
3 hours or overnight.
Remove meat from marinade, pat dry, and grill.
Grilled Corn with Herbed Butter
1/2 cup (1 stick) unsalted butter, room temperature
2 tablespoons finely chopped fresh tender herbs (such as basil, chives, and/or flat-leaf parsley)
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
cayenne pepper
8 ears corn, shucked
1 tablespoon vegetable oil
Mix butter, herbs, salt, pepper, and a pinch of cayenne pepper in a
small bowl. Set herb butter aside. Brush corn with oil and grill over
medium-high heat, turning often, until it is tender and charred in spots
(about 5-8 minutes).
Transfer corn to a large plate and spread with reserved herb butter, dividing evenly.
Spoon reserved chimichurri sauce over the grilled meat and thinly-sliced avocado and tomato. Enjoy!
serves 6 to 8 (freezes well)
1 pound zucchini 1 to 1 1/2 pounds boneless chicken breast or thighs 8 ounces frozen cuttlefish balls (optional) Vegetable oil 2 to 4 ounces Thai green curry paste, such as Maesri 2 cans good quality coconut milk, such as Chaokoh Fish sauce, to taste Sugar, to taste, Soy sauce, to taste
Chop the zucchini into 1/2-inch-wide half moons (cut these in half if
the zucchini is very large) and set them aside. Cut the chicken into
even, bite-sized chunks about 1-inch long and set aside. Run warm water
over the package of cuttlefish balls to soften them. Open the cans of
coconut milk and set them to the side.
Heat a drizzle of vegetable oil in a 4-quart (or larger) Dutch oven
or heavy pot set over medium-high heat, and when the oil is hot, add the
curry paste. (For a fully tongue-tingling experience, use the full
4-ounce can. If you have a lower tolerance for heat, use half the can.)
Fry the paste for 2 minutes, stirring frequently. This will be quite
pungent, so turn on the fan!
Scoop the thickened coconut solids out of both cans of coconut milk,
leaving the watery milk below. Fry this for about 2 minutes with the
curry paste too, until the oil starts to separate out, forming beads on
top of the curry paste. Add the chicken pieces and sauté for about 1
minute.
Add the rest of the coconut milk. Add the fish balls, if you're using
them. Reduce the heat to medium low and simmer until the chicken is
cooked through and the fish balls are warm — about 10 minutes.
When the chicken is done, add the zucchini and simmer just until
they're tender. Taste and adjust seasonings with fish sauce, sugar, and
soy sauce until it is balanced enough for your tastes.
Serve with rice or rice noodles. This keeps well, freezes well, and
does great made the night before and heated up the next day.
Ingredients
1 teaspoon garlic salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 bunch fresh thyme, sage, rosemary or a combination
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon crushed red pepper (optional)
One
1 1/2- to 1 3/4-inch-thick rib eye, T-bone or Porterhouse steak,
removed from the refrigerator at least 1 hour before cooking Finishing dressing:
1 tablespoon extra virgin olive oil
1/2 teaspoon lemon zest
Salt and pepper to taste Equipment
Kitchen twine
Wooden spoon or dowel (optional)
Gas or charcoal grill
Tongs
Cutting board
Instructions
Prepare the dry seasoning blend, herb brush and melted butter: Mix
the salt, black pepper and cayenne pepper in a small bowl. Use a piece
of kitchen twine to tie the herbs together in a tight bundle. (For a
longer brush, tie the herbs onto the end of a wooden spoon or dowel.)
Melt the butter in a small saucepan and add the optional red pepper
flake and a few herbs snapped off from the herb brush.
Heat the grill: Heat a charcoal or gas grill to high. You'll know
the temperature is right when the coals are ashed over (if using a
charcoal grill) and you can only hold your hand over the grill for 4 to 6
seconds before it feels too hot.
Season the steak: Sprinkle the dry seasoning blend generously
over both sides of the steak, letting plenty of the seasoning fall on
the surrounding cutting board or butcher paper. You'll use it on the
edges of the steak.
Season the edges of the steak: Dip the sides of the steak into the excess seasoning.
Dampen your hand: Wet your hand with a little water.
Create a seasoning "paste": Pat your dampened hand over both
sides of the steak. This turns the dry seasonings into more of a paste
that lays flat on the meat.
Oil the steak: Dip the herb brush into the butter and lightly brush both sides of the steak.
Put the steak on the grill: Place the steak on the grate, close
the lid, and do not move the steak until it is well marked and has a
light char, about 3 minutes.
Flip the steak: Use the tongs to flip the steak.
Baste with butter: Dip the herb brush in the butter and brush over the hot surface of the steak.
Brown the other side of the steak: Close the lid and do not move
the steak until the second side is well marked and has a light char.
Flip and baste the second side with butter.
Continue cooking, flipping and basting with butter: Continue to
cook with the lid down as much as possible. Flip frequently, basting the
hot surface with butter every time you flip. If you have a flare-up,
move the steak to another part of the grill or to the edge of the grill
where it is cooler.
Cook to desired doneness: Use the touch test
or an instant read thermometer to determine when your steak is cooked
to your liking (125°F for rare, 130-135°F for medium-rare, 140°F for
medium). Remove steak from the grill and place in a small baking dish.
Make the finishing dressing: Drizzle the olive oil on a cutting board. Add the lemon zest and a little salt and pepper.
Add herbs from the herb brush: Chop up some herbs from the end of the herb brush and mix them into the dressing.
Slice the steak: Place the steak on top of the dressing and pour
some of the juices over the meat. Cut to separate the meat from the bone
and slice the meat on a diagonal into 1/4-inch slices.
Dress the steak: Dredge the pieces in the dressing to coat them and top with the remaining juices.
Season the steak: Taste and sprinkle with additional salt and pepper if needed.
Recipe Notes
You can use vegetable oil in place of the butter, but your steak won't be quite as browned and delicious.
This recipe easily multiplies if you are cooking more than one
steak. When scaling up, use 4 tablespoons of butter for every two
steaks.
INGREDIENTS:
4 lbs of chicken wings
4 tsp of Tandoori masala (we used this one from Rajah)
2 tsp of ginger garlic paste
2 tsp of cumin powder
Salt to taste (we used about 2 tsp)
1/4 cup yogurt
DIRECTIONS:
1. Mix all the above ingredients with yogurt in a small bowl.
2. After washing the wings, use the marinade to fully cover the wings.
Tip: Use disposable gloves to keep hands clean while doing this!
3. After coating the wings completely, place them in a large Ziploc bag
and place in fridge for at least four hours (preferably overnight).
Don’t leave any of the sauce behind! Pour any extra sauce into the bag.
4. Pre-heat over to 350 degrees. Place wings on a rectangle baking pan.
Stick in oven and bake for 30-40 minutes. Every oven is a different so
keep an eye on it!
Cut the beef into bite-sized cubes, put into a bowl and season with
salt and pepper. Sprinkle with the garam masala, add the yoghurt (4 tablespoons
natural yoghurt)
and a
good dash of olive oil, season and toss to coat. Cover with cling film
and marinate for as long as possible while you prepare the rest of the
curry.
Heat a thin film (3 tbls) of olive oil in a large cast-iron casserole or a
heavy-based pan. Add the onions, garlic, chilli, ginger and water Add the sugar to help caramelize the onions, followed by the
coriander stalks cardamom pods and ground spice mix, stir, then cover
and cook for 6-8 minutes until the onions are soft, lifting the lid to
give the mixture a stir a few times.
Drop in the beef chunks and coat them in the spices and mix while adding little water.
1 yellow bell pepper, chopped in chunks (may substitute red or orange bell pepper)
1 pint cherry tomatoes
optional, fresh cilantro for garnish, chopped
Instructions
Preheat oven to 275°F
Add oil to a dutch
oven or oven safe pot and warm over medium-high heat. Salt beef and
brown on all sides. Work in batches if necessary. Remove remove from
pan, set aside, covered.
Saute onions in the pan for about 5 minutes.
Reduce heat to
medium, add soy, garlic, ginger, curry and cayenne and cook for about 2
minutes, stirring occasionally. Watch, being careful not to burn garlic.
Add coconut milk and brown sugar and stir until combined well.
Taste and adjust seasonings to taste.
Add browned beef
back to pan, stir to combine all together well. Cover and cook at 275°F
for at least 3 hours (4-5 hours is even more better).
Add bell pepper and tomatoes for final 15 minutes of cooking.
Serve over jasmine rice, or favorite rice or pasta.
4 slices fresh mozzarella cheese, about 1/8-inch thick
What to do
Preheat oven to 425 degrees F. In a large mixing bowl, mix together the Hellmann’s with 1/4 cup of the Parmesan until well combined. In a separate bowl, mix together the Panko, the remaining Parmesan, and the oregano and basil. Set aside.
Season the chicken pieces with salt and pepper, and dip each piece in the Hellmann’s mixture, coating both sides well. Place the chicken on a baking sheet and sprinkle the tops with the panko mixture.
Bake until the chicken is cooked through and beginning to brown, about 12-15 minutes. Place the mozzarella slices on top of each piece of chicken and continue baking for another 4-5 minutes until the cheese is melted and bubbling.
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1 tbsp fresh basil, finely chopped
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1-1/4 cups marinara sauce
What to do
Preheat the oven to 375 degrees. Cook the pasta al dente, according to package directions. Drain and set aside.
Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan.
Serves 8 to 10 For the chicken thighs: 2 tablespoons honey 1 tablespoon chili powder 1/4 cup amber beer 2 tablespoons cider vinegar 1 tablespoon olive oil 10 boneless, skinless chicken thighs (about 1 1/2 pounds) Roughly chopped cilantro, for garnish For the sauce: 1 cup (8 ounces) sour cream 1 1/2 cups loosely packed cilantro 1 lime, zest and juice 1/4 teaspoon salt
Preheat the oven to 450°F.
Whisk
together the honey, chili powder, beer, cider vinegar, and olive oil in
a large mixing bowl. Add the chicken thighs to the bowl and stir until
the thighs are evenly coated. At this point, the thighs can be baked immediately or refrigerated for up to three hours.
Arrange
the chicken thighs on a baking sheet and drizzle any dressing remaining
in the bowl over top. Roast for 25-30 minutes, until cooked through and
the thickest part of the thighs register 165°F with an instant read
thermometer.
While the thighs are roasting, make the cilantro
sauce. Combine the sour cream, cilantro, lime zest and juice, and salt
in the bowl of a food processor or blender. Process continuously until
the cilantro is minced very fine and the sauce is light green in color.
Taste and add more lime juice, salt, or cilantro to taste. The cilantro sauce can be made the day ahead and kept refrigerated until serving.
Serve
the chicken thighs immediately after roasting. Spoon any extra glaze
from the pan over the hot chicken and garnish with roughly chopped
cilantro. Serve the cilantro sauce alongside.
Recipe Notes:
• Grilled Chicken Thighs: These chicken thighs can also be grilled over high heat for 4 minutes on each side with the grill covered.
• Bigger or Smaller Crowds: This
recipe can be halved for smaller crowds or doubled for even larger
crowds. Just make sure the thighs are spaced about an inch apart; roast
in batches if necessary.
6 cups 1-inch-pieces watermelon (from about 1/2 5-pound watermelon)
1/2 cup cup fresh lime juice
2–3 tablespoons light agave syrup (nectar) or honey
Lime wedges (for serving)
Preparation
Purée
watermelon, lime juice, and 2 Tbsp. agave syrup in a blender until
smooth. Add 1 Tbsp. more agave, if desired. Strain into a large pitcher
filled with ice and stir in 1/2 cup water. Serve over ice and garnish
with lime wedges.
