Hoisin sauce for stir fry

Ingredients

• ¼ cup hoisin sauce 
• 1 tablespoon soy sauce
• 2 teaspoons white vinegar
• 1 teaspoon ground ginger
• ½ teaspoon ground pepper 
• 1 tablespoon coconut oil, organic canola oil or avocado oil

Good with ground pork

Scones the British Way

https://www.fifteenspatulas.com/english-style-scones/

Ingredients

• 2 cups all-purpose flour (10 ounces by weight)
• 4 tsp baking powder
• 1/2 tsp salt
• 1/4 cup sugar
• 6 tbsp unsalted butter at room temperature
• 2/3 cup whole milk
• 1 large egg

Instructions

• Preheat the oven to 425 degrees F.
• In a food processor, pulse the flour, baking powder, salt, and sugar a couple times to combine.
• Add the butter and pulse 7-10 times until the butter is completely distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it. Transfer to a large mixing bowl.
• In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.
• Stir to combine with a spatula, until a rough dough forms.
• Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.
• Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.
• Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash.
• Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms. Enjoy!

Notes

Note: If making this recipe by hand, whisk to combine the dry ingredients in a large bowl, and mix in the butter with a hand mixer. Proceed with the recipe as instructed.

If possible, weigh the flour instead of measuring it.

The dough should be somewhat sticky as you can see in my process shots and notes above. If it is unworkably sticky, add a small amount of flour, just enough to make it workable, but know that any flour you add will make the scones denser.

F

Mexican Baked Spaghetti Squash

Ingredients
1 spaghetti squash
2 Tbsp olive oil
1 medium onion, sliced thin
1 red bell pepper, diced
1 jalapeno pepper, seeded and minced (optional)
2 cloves garlic, minced
1 Tbsp chili powder (more to taste)
1 tsp dried oregano
½ tsp cumin (more to taste)
Salt and pepper to taste
1 can black beans, drained and rinsed
1 cup frozen corn kernels, thawed
1 can tomatoes with green chilis, drained
½ cup nonfat greek yogurt
1 cup reduced-fat shredded cheddar cheese, divided

Instructions
Preheat oven to 375 F. Lightly spray a 9x13 baking dish with cooking spray and set aside.
Cut spaghetti squash in half and remove the seeds with a spoon. Place the halves in a microwave-safe dish and cover. Cook for 14-16 minutes until easily pierced with a knife and inner flesh is easy to remove.
While the spaghetti squash is cooking, heat the olive oil in a skillet over medium heat. Add the onions, bell pepper and jalapeno and cook until softened and onion is translucent, about five minutes.
Add garlic and cook for two minutes. Stir in chili powder, oregano, and cumin and cook for one minute, stirring constantly.
Transfer from the skillet to a large bowl. Stir in black beans, corn, tomatoes, yogurt, and half the cheese.
When spaghetti squash is done, allow to cool for five minutes. Use a fork to remove the long strands from the inside of the squash. Add the squash to the bowl with the rest of the ingredients and stir well to combine.
Transfer to baking dish and top with the rest of the cheese. Cook, uncovered, for 30-35 minutes, until bubbling and cheese is golden brown.

6-8 servings

from baked in

Pizza sauce with fresh tomatoes

Ingredients
9 Plum Tomatoes
1 Red Bell Pepper
6 Cloves garlic
1 Tbsp tomato paste unsalted (optional)
2 tsp salt
1 tsp black pepper
2 tsp dried parsley
2 tsp dried oregano
2 tsp dried basil
1/2 tsp rosemary
4 tsp extra virgin olive oil
(divided into 2 portions)

Instructions
Preheat oven to 375 degrees
Cut the tomatoes and bell pepper into cubes
In a mixing bowl, add all the ingredients except for the salt, pepper and 1 portion of the olive oil
Coat the ingredients well
Place the coated tomatoes and peppers in a casserole dish
Place in the oven and bake them until the tomatoes are brown on the outside
Remove from the oven and allow to cool for about 5 minutes
Roughly blend them in a food processor
In a medium pan, add the remaining oil and heat for 30 seconds
Add the blended sauce, salt and pepper
Stir well
Remove from heat and serve immediately or refrigerate for about 1 week.

from Healing Tomato

Banana Cheese Pie

For the crust:
Prepared graham cracker crust
or homemade:

1 1/2 cups graham cracker crumbs (about 9 whole graham crackers)
1/4 cup brown sugar
7 tablespoons unsalted butter, melted

Pinch of salt

For the mousse:
3 cups heavy whipping cream

1 package instant banana pudding

3 tablespoons powdered sugar

8 ounces cream cheese, softened

4 large bananas or 5 medium bananas

1 tablespoon water
1 teaspoon gelatin

For the whipped topping:
½ cup heavy whipping cream
1 tablespoons powdered sugar or more to taste

INSTRUCTIONS
For the crust: 

• Prepare a 9 1/2-inch deep pie plate by lightly greasing with butter.
• Pulse the graham crackers in a food processor. Mix in the sugar, salt, and butter.
• Press into the pie plate.
• Refrigerate the crust for at least 1 hour.

For the mousse:

• Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
• Place 1 tablespoon of cold water in a small dish. Sprinkle the gelatin over the cold water, trying to spread the powder evenly. Allow the gelatin to turn to a solid (about 2-3 minutes).
• Next, melt the gelatin in the microwave for 5-8 seconds until it turns back to a liquid. Watch it closely! Set aside to cool.
• Pour 3 cups heavy whipping cream into the chilled bowl and use an electric mixer to beat cream on medium speed until it starts to thicken. Add instant pudding mix to the heavy cream. Beat on high speed until stiff peaks form. Set aside.
• Change the mixer to the paddle attachment and beat the cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed. 
• Add gelatin and beat it into the cream cheese.
• Lastly, fold in the prepared whipped cream and mix until all ingredients are combined. 
• Slice bananas and place edge to edge on top of the crust, working your way from the outside edge into the middle.
• Spread half the filling over the bananas. 
• Top with another layer of bananas.
• Spread the remaining filling over the bananas.

For the whipped topping: 

• Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. 
• Pour 1/2 cup heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread the whipped cream over top of the cake or serve on the side.
• Top with sliced bananas.

Summer Squash Chocolate Loaf

Ingredients

• 4 cups grated summer squash
• 3 eggs
• 1 cup coconut oil
• 2 tsp vanilla extract
• 1-1/2 cups granulated sugar
• 3 cups all-purpose flour
• 1/2 cup cocoa powder 
• 2 tsp cinnamon
• 2 tsp baking soda
• 1 tsp salt
• 3/4 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Line 2 loaf pans with parchment & lightly spray cooking spray- set aside.
3. In large bowl- sift together sugar, flour, cocoa powder, cinnamon,baking soda & salt.
4. Whisk in eggs, oil & vanilla.
5. Mix in with large spatula. Mixture will be very dry & pasty until you add the squash
6. Fold in squash & then chocolate chips.
7. Transfer to your prepared pans & smooth out.
8. Bake for 55-60 minutes or when toothpick test comes out clean.

from https://www.kleinworthco.com/summer-squash-chocolate-loaf/

Asian-inspired Meatloaf

INGREDIENTS
2 lbs ground turkey
1 medium onion, diced

1 inch fresh ginger root, minced, or more to taste
3 large cloves garlic, minced

1 cup panko flakes
1 teaspoon Chinese five spice powder
½ teaspoon salt
dash pepper
2 eggs
2 tablespoons soy sauce
2 tablespoons mirin or rice vinegar
3 tablespoon hoisin sauce
chives or scallions (optional)

INSTRUCTIONS
Take turkey and eggs out of the fridge about half an hour before starting.
Preheat oven to 350. 

In a large mixing bowl, combine onions, garlic, ginger, panko, and spices.
Mix in ground turkey, eggs, soy sauce, hoisin sauce and mirin.
Form a loaf and bake on a baking sheet or casserole dish. 
Drizzle with hoisin sauce over top of meatloaf.
Bake for 1 hour.
Sprinkle with snipped chives or scallions if desired.

Variation: add shredded cabbage, celery, carrots, etc to the meat mixture.

Maple-roasted Carrots

Ingredients

2 lbs. whole carrots, multicolored if available
2 tablespoons extra virgin olive oil (can also try truffle oil for added flavor!)
2 tablespoons pure maple syrup
salt and pepper to taste
fresh herbs like parsley or thyme for serving, optional

Instructions
Preheat oven to 400°F.
Place carrots on a baking sheet (use a baking sheet with sides so oil does not drip off).

Drizzle olive oil over carrots, tossing by hand (or use pastry brush) to help distribute evenly. 

Repeat with maple syrup.
Add salt and pepper as desired.
Roast for 20 minutes or until fork slides in easily.
Serve with fresh parsley or other herbs if desired.

Recipe Notes
A serving is roughly 2 carrots.

Meatloaf with Vegetables

• 1 lb of ground beef 
• 1 lb of ground turkey
• 2 eggs, whisked
• 1/2 cup flour or oatmeal, whole or food-processed
• 1/2 onion, chopped small
• A bunch of fresh spinach
• 1/2 of a red bell pepper, chopped small
• 1 tsp of salt
• Pepper to taste
• 2 garlic cloves, minced or pressed
• 1 tsp of oregano
• 1 tsp of thyme
• 2 tbs of olive oil (to sauté vegetables)

Instructions

1. Preheat oven to 350º F
2. Sauté onions and peppers over medium heat in a saucepan with 2 tbs of olive oil just until tender
3. Add spinach, garlic, and spices to the sautéed vegetables in the pan, stir gently
4. Remove saucepan with vegetables from heat, set aside
5. Whisk eggs in mixer
6. Add meat and flour or oatmeal and mix gently
7. Mix in veggies 
8. Form mixture into a loaf shape and center in a pan– it should be a little smaller than the size of the pan
9. Cook about 1 hr to 1 hr 15 minutes. Oven cooking times may vary. The internal temperature of the meatloaf should reach 155º F. Avoid overcooking!
10. Remove from oven and allow to set for about 10 minutes before slicing.

Gnocchi with Spinach and Peas

INGREDIENTS
16 oz. potato gnocchi
2 Tbsp. unsalted butter
1 clove garlic, minced
2 Tbsp. flour
1.25 cups milk
3 cups fresh spinach, roughly chopped
salt and pepper to taste
1 cup shredded parmesan cheese 

peas, frozen

3 oz prosciutto

INSTRUCTIONS
Cook the gnocchi according to package directions. Drain, set aside, and return the empty pot to the stove.
Melt butter over medium heat.
Add prosciutto and garlic to butter and sauté for about a minute until garlic is fragrant.
Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste.
Slowly add milk to roux, whisking constantly to break up any lumps. Cook for 2-3 minutes until sauce has just begun to thicken.
Stir chopped spinach and peas into sauce and cook 3-5 minutes more until spinach has wilted and sauce has thickened.
Add salt and pepper to taste.
Remove pot from heat.
Add parmesan cheese to sauce and stir to combine.
Return cooked gnocchi to sauce and stir to combine. Serve immediately.

To thin out a too-thick sauce or to stretch your sauce a little further, stir in a bit of extra milk until you’ve reached your desired consistency.







Adapted from http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/#recipe

Filipino Chicken Adobo

Ingredients

• 8 (5- to 7-ounce) bone-in chicken thighs, trimmed
• 1/3 cup soy sauce
• 1 (13 1/2-ounce) can coconut milk
• 3/4 cup cider vinegar
• 8 garlic cloves, peeled
• 4 bay leaves
• 2 teaspoons pepper
• 1 scallion, sliced thin

Directions

1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour.

2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce.

3. Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce.

4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.

5. Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with scallion, and serve.

From America's Test Kitchen on The Splendid Table

Boozy Hot Chocolate

Ingredients
4 servings:
1 (12-ounce) bottle Guinness
1/4 cup cocoa powder
1 tablespoon granulated sugar
pinch kosher salt
3 cups whole milk
4 ounces milk chocolate chips
4 ounces bittersweet chocolate chips
4 ounces Bailey's
4 ounces Irish whiskey

16 servings:
4 (12-ounce) bottles Guinness
1 cup cocoa powder
4 tablespoons granulated sugar
1/2 teaspoon kosher salt
12 cups whole milk
16 ounces milk chocolate chips
16 ounces bittersweet chocolate chips
16 ounces Bailey's
16 ounces Irish whiskey

Directions
1. In a medium saucepan, cook Guinness over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.
2. In medium saucepan, stir cocoa with sugar and salt. Stir in milk, milk chocolate, and bittersweet chocolate. Heat over medium heat until, stirring constantly, until chocolate is melted and mixture is hot. Gently whisk to completely homogenize mixture.
3. Add Bailey's followed by reduced Guinness and whiskey. Using a hand blender, milk frother, or whisk, whisk until frothy, pour into individual serving cups, and serve immediately.

from Serious Eats