Lemongrass Beef

Lemongrass Beef

Lemongrass Beef

 

1 lb [455 g] top sirloin

2 stalks lemongrass

3 T. fish sauce

1 T. brown sugar

Neutral oil, for cooking (such as canola or avocado)

 

Freeze the beef for 2 hours, so it’s easier to slice thinly. Remove the tough outermost leaves of the lemongrass. Cut off and discard the reedy stalk ends and the bit of root, saving only the tender light green part from the root side (you’ll be left with about 1 1/2 oz [40 g]). Place the tender lemongrass in a food processor and blend until finely chopped. Add the fish sauce and brown sugar to the food processor and blend. Once the beef is firm but not frozen solid, slice very thinly. Spoon the lemongrass mixture over the beef and toss together to evenly coat everything. Let sit for at least 30 minutes in the refrigerator (and for up to 2 days). To sear on the stove, preheat a nonstick saute pan over medium-high heat. Once hot, add about a tsp. of oil, swirl to coat, and add about a sixth of the marinated beef. Spread it out into a single layer (do not crowd the pan). Let sear

Sunrise Smoothie

Sunrise Smoothie

Sunrise Smoothie

 

4 large ripe strawberries

1 large orange, squeezed

1 ripe nectarine or V2 apple, peeled and pitted

3 ice cubes

1/2 C. unsweetened apple cider

1/2 tsp. peeled, finely chopped fresh ginger root (optional)

1 tsp. almond butter

2 T. pea protein powder

1/4 tsp. Lakanto (optional)

 

Add to blender and liquify.

Avocado Caprese Veggie Starter

Avocado Caprese Veggie Starter

Avocado Caprese Veggie Starter

 

7 Cherry Tomatoes

7 Mini Mozzarella Balls (Bocconcini)

½ Avocado, pitted and cut into chunks or balled

1 T. balsamic vinegar

1 T. olive oil

salt and pepper

 

Arrange the halved tomatoes, mozzarella balls, and chunks or balls of avocado in a bowl and drizzle the balsamic vinegar and olive oil all over. Season well with salt and pepper and serve.

Coriander & Orange Pickled Radish

Coriander & Orange Pickled Radish

Coriander & Orange Pickled Radish

 

¾ C. plus 2 T. Apple Cider Vinegar

4 strips unwaxed Orange Peel

1 T. Coriander Seeds

7 oz. thinly sliced Radishes

 

Pour the apple cider vinegar into a small saucepan. Add the orange peel, coriander seeds, and salt and place the pan on medium heat. Bring the liquid to a boil, then immediately remove the pan from the heat. Set it aside and let the liquid cool slightly. Pack the radish slices into a sterilized l-pint/5 00ml jar, pour in the cooled liquid (including the seeds and peel) to cover, then seal and refrigerate. You can eat the pickles immediately, although they will benefit from 1 hour in the pickling liquid first, and will get stronger over time. Use within 4 weeks.

Texas Toast Turkey Club Sandwich

Texas Toast Turkey Club Sandwich

Texas Toast Turkey Club Sandwich

 

4 slices Toast, prepared

Green leaf lettuce

6 slices cooked bacon

4 slices roma tomato

One recipe chipotle ranch sauce, see below

4 to 6 ounces sliced turkey meat

1/2 avocado, sliced

2 slices Jarlsberg cheese

 

1/4 C. Ranch Dressing

1 T. lime juice

2 T. chipotle TABASCO© sauce

Salt and freshly ground black pepper to taste

 

To assemble sandwich, arrange slices of prepared Texas Toast on a cutting board. Spread each slice with a generous T. of sauce. Divide remaining ingredients evenly atop two slices of toast. Cover each sandwich with remaining toast, slice and serve.

 

Chipotle Ranch Sauce: Place all ingredients in a small mixing bowl and combine. Store in an airtight container in the refrigerator.

Cucumber & Fennel Refrigerator Pickles

Cucumber & Fennel Refrigerator Pickles

Cucumber & Fennel Refrigerator Pickles

 

¾ C. plus 2 T. Apple Cider Vinegar

1 T. Fennel Seeds

1 large Cucumber, thinly sliced

1 T. Salt

 

Pour the apple cider vinegar into a saucepan. Add the fennel seeds, x/4 cup/6Oml of water, and the salt and place the pan on medium heat. Bring the mixture to a boil, then immediately remove the pan from the heat and set it aside for the liquid to cool slightly. Meanwhile, pack the sliced cucumber into a sterilized 1-pint/500ml jar (see note). Pour the cooled liquid from the saucepan (including the seeds) into the jar to cover the cucumber slices, seal the jar, and refrigerate. The pickles are ready to use immediately, although the flavor will intensify over time. Use the pickles within 4 weeks. A note on sterilizing jars: Preheat the oven to 2 75 °F. Wash the jars and lids with clean, soapy water and rinse (but don’t dry) them. Place the jars and lids upside down on a baking sheet and transfer them to the oven for 15-20 minutes. Fill and seal the jars while they are still hot.

Texas Toast Stuffed Pork Chops

Texas Toast Stuffed Pork Chops

Texas Toast Stuffed Pork Chops

 

2 pieces Texas Toast

Salt and black pepper

3 T. olive oil, divided

4 sun-dried tomatoes packed in oil, chopped

1/4 C. grated parmesan cheese

4 boneless pork chops, 1 to 1 ¼” thick

1/2 C. chopped onions

1 tsp. Italian seasoning

1 T. chopped parsley

1/2 C. chicken stock

 

Bake toast according to package directions. Cool. Cut each toast into 1″ pieces. Lower oven temperature to 350° F. Cut a pocket into meaty side of each chop. Place chops on a tray and season with salt and pepper. Place onions and 1 T. oil in a medium microwave proof bowl, cover and microwave 1 minute or until onions are tender. Add a pinch each salt and pepper, the pieces of toast and remaining ingredients and mix to incorporate. Divide stuffing and fill cavity of each pork chop. Thread one or two toothpicks along cut side of chops to seal in stuffing. Heat 2 T. oil in a large ovenproof skillet over medium-to-high heat. Add chops and brown each side. Transfer skillet to preheated oven and bake for 20 to 30 minutes or until chops are thoroughly cooked and reach 160° F. Remove toothpicks and serve.

Breakfast Salad

Breakfast Salad

Breakfast Salad

 

1 C. cubed Watermelon

8 sliced Radishes

2 ounces Feta Cheese, crumbled

3-4 leaves Mint, roughly chopped

2 T. Pepitas

Squeeze of Lime

1 T. Olive Oil

 

Arrange the chopped watermelon, sliced radishes, crumbled feta, and chopped mint leaves in a bowl. Sprinkle with the pumpkin seeds and drizzle with the lime juice and olive oil.

Happy Halloumi

Happy Halloumi

Happy Halloumi

 

2.5 oz. Halloumi, cut into equal slices

1 clove Garlic, roughly chopped

1” piece Ginger, peeled and roughly chopped

1 tsp. Garam Masala

¼ tsp. Chili Powder

7 oz. Baby Spinach

Olive Oil

S & P

 

Heat a splash of olive oil in a large frying pan on medium heat and fry the sliced halloumi for 1 minute on each side, until golden all over. Push the halloumi to one side of the pan and lower the heat a little. Add a drop more olive oil to the empty side of the pan and add the chopped garlic and ginger. Fry them for 30 seconds, or until they are just starting to crisp. Lower the heat slightly and add the garam masala or curry powder and the chile powder (if using). Mix well using a wooden spoon or spatula. Stir the spinach into the garlic and spice mixture and cook for 30 seconds more, until the spinach is just starting to wilt. Plate the spinach and top with the halloumi. Add salt and pepper to taste before serving.

Creamy & Crunchy & Spicy Tulip Spread

Creamy & Crunchy & Spicy Tulip Spread

Creamy & Crunchy & Spicy Tulip Spread

 

1 C. of cream cheese (pre-whipped makes it easier)

2 T. of minced crow garlic greens or chives (reserve a little for garnish)

2 T. of minced wall-rocket or arugula (reserve a little for garnish)

2 T. of minced tulip petals (reserve a little for garnish)

5-6 washed and prepped celery sticks

Salt & Pepper to taste

 

Place cream cheese in a large bowl and add your pre-minced ingredients. Using a large wooden spoon work the petals and greens thoroughly into the cheese. Add your salt/pepper and taste. Once everything is well blended, transfer to a serving dish. Slather on celery sticks. Garnish with petals and greens.

Rainbow Bento & Snacks

Rainbow Bento & Snacks

Red foods: Strawberries, raspberries, apple slices, cherry or grape tomatoes, mini sweet peppers, pepperoni slices, fruit leather, jelly beans, cherry sours, Swedish fish, gummy candies, licorice

Orange foods: Orange slices, dried mango, dried apricot, baby carrots, Goldfish Crackers, Cheddar cheese cubes, jelly beans, gummy candies

Yellow foods: Cherry or grape tomatoes, mini sweet peppers, banana chips, dried plaintains, dried pineapple, jelly beans, lemon sours, gummy candies

Green foods: Grapes, apple slices, pea crisps, pistachios without shells, jelly beans, gummy candies, sour apple licorice

Blue foods: Blueberries, Concord grapes, jelly beans, gummy candies, blue raspberry licorice

Purple foods: Blackberries, red grapes, winesoaked cheese (for adults), jelly beans, gummy candies

Lemon-Herb Cheese Bites

Lemon-Herb Cheese Bites

Lemon-Herb Cheese Bites

 

1/4 C. fresh flat-leaf parsley, finely chopped

1/4 C. fresh mint, finely chopped

3 T. finely chopped fresh chives

2 T. fresh dill, finely chopped

1 T. finely grated Meyer lemon zest

1 T. T. pink peppercorns, crushed or chopped

2 (4-ounce) logs fresh goat cheese

Pretzel sticks, for serving

 

Combine parsley, mint, chives, dill, lemon zest, and peppercorns in a bowl. With damp hands, roll cheese into balls (about a heaping tsp. each), then roll in herb mixture, pressing gently to adhere. Serve with pretzel sticks alongside.

Stir Fry Sauces

Stir Fry Sauces

Stir Fry Sauces

 

1/3 C. Soy

1 T, Cornstarch

1-2 T. Honey

 

Mix the soy sauce and cornstarch in a bowl first, then add the honey and mix together.  Add in the last few minutes of cooking a stir fry.

 

All Purpose Stir Fry Sauce:

⅓ C. low sodium soy sauce – or coconut aminos

¼ C. avocado oil – or other cooking oil

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

pinch of red pepper flakes

 

Ginger Garlic Stir Fry Sauce:

¼ C. avocado oil – or other cooking oil

3 T. soy sauce – or coconut aminos (soy-free alternative)

½ freshly squeezed lemon – about 2 T. of lemon juice

2 tsp. fresh ginger – grated

1-2 tsp. honey – or maple syrup (optional)

1 garlic clove – minced

 

Nut or Seed Butter Stir Fry Sauce:

3 T. nut butter or seed butter – almond butter, sunflower seed butter etc.

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 tsp. fresh ginger – grated

1 T. honey – or maple syrup, stevia or xylitol

 

Spicy Pineapple Stir Fry Sauce:

4 T. pineapple juice – note: add the pineapple chunks the the stir fry you make

3 T. soy sauce – or coconut aminos (soy-free alternative)

2 T. avocado oil – or other cooking oil

1 T. honey – or maple syrup

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

½ tsp. paprika

¼ tsp. cayenne pepper

pinch of red pepper flakes

 

Teriyaki Inspired Stir Fry Sauce:

3 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. apple cider vinegar

2 T. avocado oil – or other cooking oil

1 T. coconut sugar – or brown sugar

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

2 tsp. fresh ginger – grated

1 garlic clove – minced

 

Sweet and Spicy Stir Fry Sauce:

2 T. apple cider vinegar

2 T. soy sauce – or coconut aminos (soy-free alternative)

3 T. tomato paste

1 T. cornstarch – or 1 T. arrowroot powder, or 2 T. tapioca starch

1 T. honey – or maple syrup

 

Air Fryer Garlic Chicken Wings

Air Fryer Garlic Chicken Wings

Air Fryer Garlic Chicken Wings

 

12 raw chicken wings thawed

1/2 stick butter

1/2 C. Parmesan cheese freshly grated

2 tsp. garlic salt

1/2 lemon juiced

parsley, to garnish

Remove wings from package and rinse with water. Pat dry with a paper towel and set aside. 12 raw chicken wings In a medium bowl, melt butter in microwave for 1 minute (cover with Glad Press ‘n Seal to keep it from splattering). Remove from microwave and stir in Parmesan cheese, lemon juice and garlic salt. 1/2 stick butter,1/2 C. Parmesan cheese,1/2 lemon,2 tsp. garlic salt. In a large bowl, toss wings in garlic parmesan sauce mixture. Place wings in a single layer in air fryer basket (recommend using a parchment liner for easy cleanup). Air Fry at 350º  for 11 minutes (No need to preheat!). Open Air Fryer – flip all wings in the basket. Raise temperature to 400º and air fry 11 min more. You can check them with a meat thermometer in the meaty part of one of the drumettes to be sure they are 165º.  Remove from air fryer with tongs and garnish with fresh parsley and extra parmesan cheese (or you can always have blue cheese or ranch dressing too!)

Canadian-Bacon Strata

Canadian-Bacon Strata

Canadian-Bacon Strata

 

Butter softened for pan

4 English muffins split, toasted, and cut in half

1/2 lb. sliced about 10 slices, Canadian bacon, halved

1 1/4 C. shredded (5 ounces) sharp cheddar cheese

1/3 C. finely shredded Parmesan cheese

8 large eggs

3 C. milk

1 1/2 T. Dijon mustard

Coarse salt and ground pepper

1/4 tsp. hot sauce such as Tabasco

 

Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside. In a large bowl, whisk together eggs, milk, mustard, 1/2 tsp. salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight. Preheat oven to 350 degrees. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note above), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving. Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.

Strawberry Oat Squares

Strawberry Oat Squares

Strawberry Oat Squares

1 C. cooked steel-cut oats

3/4 stick of softened butter

1 egg

1/2 C. sugar

1 C. flour

1/2 tsp. baking soda

1/4 tsp. salt

1/2 C. strawberry or other fruit jam

2 T. brown sugar

 

Preheat oven to 350 degree. Combine butter, sugar and egg and mix until combined. I use an electric mixer, but you can do this by hand. Add in the cooked oats, being sure to fully incorporate it into the mix. Mix the flour, baking soda and salt in a separate bowl and then add to the oat and butter mixture. Spread half the batter into a greased 8 x 8 pan. Top with the jam, spreading it evenly over the batter. Spread the remaining batter over the jam. Sprinkle brown sugar on top. Bake for 20 minutes or until an inserted toothpick comes out clean. Cool and serve.

Game Day Appetizer Cups

Game Day Appetizer Cups

Game Day Appetizer Cups

 

 

6 plastic cups, 4 ounces (120 ml) in size

6 loop or knotted flat skewers, 6 inches (15 cm) long

12 round skewers, 6 inches (15 cm) long, divided

6 decorative picks, 4 inches (10 cm) long

6 decorative flags (optional)

18 frozen buffalo chicken bites, cooked according to package directions

12 chunks blue cheese

12 Bacon-Wrapped Mini Sausages

6 frozen jalapeno poppers, cooked according to package directions

12 Smoked Almond Cheese Truffles

3 or 4 celery ribs

11/2 C. (210 g) smoked almonds

18 everything bagel pretzel crisps

 

To assemble the buffalo chicken bite skewers: Thread the six 6-inch (15 cm) loop skewers each with three buffalo chicken bites and two blue cheese chunks, alternating the ingredients on the skewer. Set aside.            To assemble the bacon-wrapped mini sausage skewers: Thread six 6-inch (15 cm) round skewers each with two Bacon-Wrapped Mini Sausages. Set aside.  To assemble the jalapeno popper skewers: Thread the remaining six 6-inch (15 cm) round skewers each with a jalapeno popper. Set aside. To assemble the smoked almond cheese truffle skewers: Thread the six 4-inch (10 cm) decorative picks each with two Smoked Almond Cheese Truffles. Set aside. To assemble the cups: Cut the celery ribs into ¥2-inch-thick (6 mm) strips, and then cut those strips into four 6-inch-long (15 cm) sticks, four 5-inch-long (12.5 cm) sticks, and four 4-inch-long (10 cm) sticks for a total of eighteen celery sticks. Place a 6-inch (15 cm), a 5-inch (12.5 cm), and a 4-inch (10 cm) celery stick in the back right of each cup, and then pour ¥4 C. (3 5 g) of the smoked almonds into the base. Insert a jalapeno popper skewer to the left of the celery sticks, a bacon-wrapped mini sausage skewer in the right side, and a buffalo chicken bite skewer in the left side. Place a smoked almond cheese truffle skewer in the middle on top. Decorate with a flag (if using) in the front of each cup.

Charcuterie Kebab

Charcuterie Kebab

Charcuterie Kebab

 

12 round skewers, 12 inches (30.5 cm) long

 

12 grapes

12 dried apricots

6 mini Brie rounds, 0.9 ounce (25 g) in size, cut in half

12 strawberries

12 cubes Havarti cheese, 1 inch (2.5 cm) in size

24 leaves fresh basil

24 slices regular salami, quarter-folded

24 slices spicy salami, quarter-folded

24 chunks bread of choice, 1 inch (2.5 cm) in size

12 cubes Colby Jack cheese, 1 inch (2.5 cm) in size

12 petite dill or sweet pickles

12 pitted Castelvetrano olives

 

To assemble the kebabs: Thread the skewers each with a grape and pull it down the skewer, leaving about 1 3/4 to 2 inches (4.5 to 5 cm) at the bottom of the skewer for holding. Thread a dried apricot onto the skewer and pull it all the way down to the grape.  Thread a mini Brie half onto the skewer, followed by a strawberry.  Add a Havarti cube, followed by a basil leaf. If the leaf is small, place as is; if the leaf is large, fold it in half or quarters first. Thread a quarter-folded slice of regular salami followed by a quarter-folded slice of spicy salami onto the skewer. Add a bread chunk, followed by a cube of Colby Jack and another basil leaf. Add another quarter-folded slice of regular salami, followed by another quarter-folded slice of spicy salami. Add a pickle and another chunk of bread. Top with an olive.

The Classic Jarcuterie

The Classic Jarcuterie

The Classic Jarcuterie

 

SUPPLIES

4 jars, 8 ounces (240 ml) in size

4 knotted flat skewers, 6 inches (15 cm) long

4 knotted flat skewers, 4 inches (10 cm) long

4 toothpicks, 4 inches (10 cm) long

 

SALAMI SKEWERS

4 pitted Castelvetrano olives

4 cubes mild Cheddar cheese

4 slices regular salami, quarter-folded

4 grape or cherry tomatoes

4 slices spicy salami, quarter-folded

 

FRUIT SKEWERS

4 raspberries

4 grapes

4 blackberries

 

EVERYTHING BAGEL CHEESE TRUFFLE SKEWERS

4 Everything Bagel Cheese Truffles

 

ADDITIONAL INGREDIENTS

4 La Panzanella Mini Croccantini Artisan Crackers

4 pretzel rods

16 to 20 grapes

4 wedges cucumber

4 squares Havarti cheese

4 multigrain crackers (such as Crunchmaster Multi-Grain Baked Crackers)

4 triangles Manchego cheese

3 to 4 T. (25 to 35 g) roasted almonds

4 to 8 sprigs fresh herbs, for garnishing

 

To assemble the salami skewers: Thread the 6-inch (15 cm) knotted skewers each with an olive, a cheddar cube, a quarter-folded slice of regular salami, a tomato, and a quarter-folded slice of spicy salami. Set aside. To assemble the fruit skewers: Thread the 4-inch (10 cm) knotted skewers each with a raspberry, a grape, and a blackberry. Set aside. To assemble the everything bagel cheese truffle skewers: Thread the 4-inch (10 cm) toothpicks each with an Everything Bagel Cheese Truffle. Set aside. To assemble the jars: Place a La Panzanella cracker and a pretzel rod in the back of each jar, and then add four or five grapes to the base. Insert a salami skewer in the back right and a fruit skewer in the back left. Place the cucumber wedge at an angle in front of the salami skewer and the Manchego triangle, with the point down, behind the fruit skewer. Place a Havarti square in the front left and a multigrain cracker in the front middle. Place an everything bagel cheese truffle skewer in the middle on top. Fill in gaps with the roasted almonds and garnish with the fresh herbs.

Spicy Crispy Chicken

Spicy Crispy Chicken

Spicy Crispy Chicken

 

2 tsp. soju

2 tsp. sugar

1 tsp. soy sauce

1 tsp. gochujang

1 tsp. sesame oil

1/2 tsp. grated garlic

260 grams (9 ounces) skin-on boneless chicken thighs

 

In a small bowl, combine the soju, sugar, soy sauce, gochujang, sesame oil and grated garlic, stirring to combine. Lightly salt both sides of the chicken. Place the chicken skin side down on a cold skillet. Place a cast iron skillet or pot filled with water on top of the chicken to weigh it down. Put the skillet on the stove and cook over medium low heat until the skin side is uniformly golden brown and crisp (about 8-10 minutes). Remove the weight and flip the chicken over. Drain as much oil from the pan as you can, then turn up the heat to high and pour the sauce mixture in around the chicken, being careful not to get any on the crisp skin. Let the sauce boil down until it’s thick and bubbly, and then flip the chicken over a few times to coat both sides of the chicken with the thick glaze. Slice and serve the chicken immediately with steamed rice.

Roasted Parmesan Creamed Onions

Roasted Parmesan Creamed Onions

Roasted Parmesan Creamed Onions

 

3 onions, sliced

1/4 C. white wine

1 C. heavy cream

1/2 C. grated parmesan cheese

4 T. butter without salt

3 T. olive oil

1 tsp. powdered garlic

Salt and pepper to taste

 

Preheat oven to 400°F (200°C). Toss sliced onions with olive oil, and spread them on a baking sheet. Roast onions for 15 minutes until tender and slightly caramelized. Change temperature of oven to 450º F (230º C) and remove the roasted onions. In a saucepan over medium heat, combine heavy cream, white wine, butter, garlic powder, and cayenne. Cook until butter melts and bubbles form on the cream’s edge.

Onion Patties

Onion Patties

Onion Patties

 

3/4 C. flour

1 T. sugar

1 T. cornmeal

2 tsp. baking powder

2 tsp. salt

3/4 C. milk

2 1/2 C. chopped onions (about 2 small onions)

shortening or oil for frying

 

In a large bowl, mix all dry ingredients, then add milk and stir. This will give you a thick batter. Add onions and mix until well blended. Heat 1/2 inch oil in skillet over medium high heat. Drop batter by T. into the hot oil. Flatten with the back of a spatula, then brown on both sides until crispy, golden brown. Drain on paper towel, sprinkle salt to taste.  Pro Tip: You can make these even more craveworthy by adding 1/4 C. crumbled, cooked bacon to the batter before cooking. Other tasty add ins include: 1/4 C. green pepper, 1/4 C. cooked mushroom, or sprinkle cheddar on top after you’ve finished cooking.

Slowcooker Bread with Basil Pesto

Slowcooker Bread with Basil Pesto

Slowcooker Bread with Basil Pesto

 

2¼ tsp. (or 1 envelope) active dry yeast

1 T. sugar

1½ C. lukewarm water (about 105 degrees Fahrenheit)

3¾ C. all-purpose flour

1 T. olive oil

¼ C. basil pesto

1 tsp. salt

dried parsley, for topping

kosher salt, for topping

 

Line a 6-quart slow cooker with parchment paper and set aside. Place yeast and sugar in a large mixing bowl and stir to combine. Add water and continue to stir until combined. Add in the flour, olive oil, basil pesto, and salt; stir with a wooden spoon until well incorporated and a shaggy dough begins to form. Turn out the dough onto a floured working surface and knead for 5 minutes until the dough is soft and smooth. IF the dough is sticky, add a little more flour, about one T. at a time.  Place the ball of dough in the slow cooker. Sprinkle the top with dried parsley and salt. Cover and cook on HIGH for 2 hours or until golden on the bottom. The internal temperature of the baked bread should register at 200˚F. Remove the bread from the slow cooker together with parchment paper and place on a baking sheet. Place the bread under the broiler for 3 to 5 minutes or until golden brown on top. Remove the bread from the oven and set it on a cooling rack. Let rest until completely cooled before cutting and serving.

Strawberry Pie With Strawberry Crust

Strawberry Pie With Strawberry Crust

Strawberry Pie With Strawberry Crust

 

½ C. freeze-dried strawberries

1 T. granulated sugar

2½ C. all-purpose flour, plus more as needed for dusting

½ tsp. fine sea salt

2 sticks cold unsalted butter, cut into ½ inch-cubes

¼ C. ice water, plus more as needed

 

5 C. fresh strawberries, halved

1 T. fresh lemon juice

½ tsp. pure vanilla extract

Pinch of fine sea salt

½ C. plus 2 T. granulated sugar

⅓ C. cornstarch

1 large egg white

Sanding sugar, for finishing

 

In a food processor, pulse the strawberries and granulated sugar to a fine powder. Add the flour and salt, and continue to process until well combined. Add the butter and pulse until the mixture resembles small peas. Transfer to a medium bowl. Make a well in the center of the flour mixture and add the ice water (leave the ice cubes behind). Mix by hand until the mixture uniformly comes together but isn’t sticky or tacky. If necessary, add more water 1 T. at a time. Divide the pie dough in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 30 minutes or up to overnight.  In a large bowl, toss together the strawberries, lemon juice, vanilla and salt. In another small bowl, whisk together the granulated sugar and cornstarch. Add the mixture to the strawberries and toss well to combine. In another small bowl, make an egg wash by whisking together the egg white and 1 T. water. Reserve. On a lightly floured surface, roll out one disk of the dough to ¼ inch thick. Transfer to a 9-inch pie plate and trim the excess crust around the edge with scissors so that only ½ inch hangs over the edge of the plate. Pour the filling into the pie crust, then transfer to the refrigerator while you work on the lattice. Roll out the second disk of dough to ¼ inch thick. Cut 1½-inch-wide strips from the dough. To make the lattice crust, lay 5 strips vertically and evenly spaced on top of the pie (use the longer strips in the center and the shorter strips toward the edges.) Fold every other strip back so the pie filling is exposed, then lay one of the remaining strips horizontally over the pie. Fold the vertical strips back over the pie, then fold the opposite vertical strips back so they lay over the horizontal strip. Put down another horizontal strip, then fold the vertical strips over the new horizontal strip once more. Repeat with the remaining strips, weaving over and under until you have a lattice. Roll up the bottom crust overhang and crimp the edge of the pie crust as desire. Chill the pie for 20 minutes while you preheat the oven to 425°F. When the oven is preheated, brush the surface of the pie with the egg wash and sprinkle with the sanding sugar. Bake until the crust begins to brown slightly and the filling is bubbly, 40 to 45 minutes. Cool completely before slicing and serving.

Honey-Glazed Chicken with Mango Salsa

Honey-Glazed Chicken with Mango Salsa

Honey-Glazed Chicken with Mango Salsa

 

3 T. reduced-sodium soy sauce (use wheat/gluten-free if needed)

2 1/3 T. honey

½ tsp. minced garlic (about 1 clove)

1 T. fresh ginger, peeled and minced

1 ½ lbs. boneless, skinless chicken breasts, cut in half crosswise (the short way)

1 large mango, peeled and cubed

¼ C. fresh cilantro, chopped

½ lime, juice only, about 1 Tbsp.

¼ tsp. crushed red pepper flakes (optional)

 

Preheat the broiler and put the oven rack 3 – 4 inches from the heating element. Spray a broiler pan with nonstick cooking spray. In a medium bowl, combine the soy sauce, 2 T. honey, the garlic and ginger. Remove 2 T. of the mixture and set it aside. Add the chicken to the bowl with the sauce and turn it until it is coated. Place the chicken on the broiling pan and cook it for 5 minutes until it turns golden. Flip the chicken and spoon the reserved sauce over the top. Broil it for about 5 more minutes until it is cooked through (the chicken should no longer be pink in the middle or its internal temperature should be 165 degrees.) Remove it from the oven. Meanwhile, in a medium serving bowl, gently toss together the mango, cilantro, lime juice, 1 tsp. honey, and crushed red pepper flakes (optional). Serve the chicken topped with the mango salsa.

Mini Cherry Crumbles

Mini Cherry Crumbles

Mini Cherry Crumbles

 

4 C. sliced, pitted sweet cherries

1 T. fresh lemon juice

¾ C. lightly packed brown sugar

½ C. flour

4 T. cold, unsalted butter, cut into small pieces

¾ C. old fashioned oats

¼ tsp. salt

 

Preheat oven to 375 degrees. Spray four individual 8oz ramekins with cooking spray. Set aside. In a large bowl, toss the cherries with the lemon juice. Spoon about 1 C. cherries into each ramekin (you should be filling each ramekin to the top with cherries). In another bowl, mix together the brown sugar, flour, oats and salt. Using your fingers, mix in the butter until well incorporated. Spoon about ¼ C. topping onto each ramekin—don’t be shy here! The more streusel the better. (You should have some leftover streusel topping) Bake cherry crumbles for about 25-30 minutes until topping is golden brown. Serve with ice cream or whipped cream! You can also make this in an 8” casserole dish if you don’t have individual 8oz dishes.

Smothered BLT Chicken

Smothered BLT Chicken

Smothered BLT Chicken

 

6 slices (6 oz) bacon, chopped

1 1/2 T. olive oil, divided

2 (12 oz each) or 4 (6 oz each) boneless skinless chicken breasts

Salt and black pepper

1 1/2 tsp. Italian seasoning

10 oz. (2 cups) grape tomatoes (halved)

1 T. minced garlic (3 cloves)

1 C. low sodium chicken broth, plus 1 1/2 Tbsp

1 T. cornstarch

3 C. packed (3 oz) fresh spinach, roughly chopped

1/2 C. (1 oz) finely shredded parmesan cheese

1/3 C. heavy cream

 

Add bacon to a 12-inch skillet, cook over medium heat, tossing occasionally until cooked and crisp. Transfer to a plate lined with paper towels. If using 2 (12 oz) chicken breasts then butterfly and cut into 2 portions through the thickness. Pound each piece with a meat mallet to even the thickness. If using 4 (6 oz) pieces then pound each to an even 1/2-inch thickness. Dab chicken pieces dry with paper towels. Season each side evenly with salt and pepper and Italian seasoning. Heat 1 T. olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook until golden brown on each side and cooked through, about 4 minutes per side. Transfer to a plate. Set pan over medium heat, add remaining 1/2 T. olive oil. Add tomatoes and garlic and saute 30 seconds. Pour in chicken broth, bring to a simmer, reduce heat to medium-low and let simmer 2 minutes. Whisk together cornstarch and remaining 1 1/2 T. chicken broth. Pour into skillet and stir. Let cook and thicken, while stirring, about 30 seconds. Stir in spinach, cooked bacon and parmesan cheese. Cook until spinach wilts. Stir in heavy cream. Season sauce with salt as needed and pepper to taste. Return chicken pieces, and spoon sauce over chicken and serve.

Grapefruit Popsicles with Edible Flowers

Grapefruit Popsicles with Edible Flowers

Grapefruit Popsicles with Edible Flowers

 

Juice from 4 ruby red grapefruits

1/4 C. white granulated sugar

1/4 C. filtered water

Pinch of salt

6-8 edible flowers

 

In a small saucepan, set over medium-low, combine the sugar and water. Stir and cook until sugar has dissolved, about 2 minutes. Pour the simple syrup into medium-sized pitcher or measuring cup. Add the juice from 4 ruby red grapefruits, a pinch of salt and stir. Divide the grapefruit juice among popsicle molds and transfer to the freezer for one hour.  At the one-hour mark, take the popsicle molds out of the freezer and insert the edible flowers, pushing them down as far as you can (they should be slightly slushy). Stick the popsicles into each of molds’ center and transfer the popsicles back to the freezer to freeze for at least 4 hours, ideally overnight.  To remove the popsicles from their molds, run the molds under warm water until they are easily removed.

Lemonbalm Shortbread

Lemonbalm Shortbread

Lemonbalm Shortbread

 

1 stick (1/2 cup) unsalted butter, at room temperature

1/2 C. + 1 T. confectioner’s sugar

1 C. flour

1/8 tsp. salt (omit if using salted butter)

3 T. chopped fresh lemonbalm (about 2 dozen leaves)

1 tsp. fresh lemon zest

 

Rinse the lemonbalm well and shake the excess water off, then allow to air dry completely. (A salad spinner speeds up the task). Fresh herbs should never be chopped when wet, so be sure the leaves are 100% dry after rinsing. Pick off the leaves and discard the stems, then pile the leaves on top of each other, a dozen at a time, and roll into a tight “cigar”. Using a sharp knife, slice very thinly. Pile the shredded herbs into a mound and chop them up a bit more, until quite fine. Use right away. In a medium bowl, beat together the room temperature butter, chopped herb, fresh lemon zest, salt, and sugar until well mixed. Add the flour and mix well. You may need to use your hands for the final part of mixing. You can also use an electric mixer, just be sure not to overwork the dough after the flour has been added. Once the dough is smooth and coming together, roll it into a ball and flatten it. Wrap tightly in wax paper and chill for 20 minutes. Roll the flattened disc out on a lightly floured countertop and cut into shapes using a cookie cutter. Quick tip: shortbread dough can be a bit finicky to roll out (it can’t be too warm or too cool because of all that butter). So you can skip the whole rolling out step by shaping the ball of dough into a large cylinder shape, then cooling it in the fridge for 2 hours, and slicing about 1/4 inch thick. Place on a baking sheet lined with parchment paper, about 1 inch apart. If you rolled the dough, refrigerate the unbaked cookies for 20 minutes before baking. This helps them hold their shape and bake more evenly. Bake in a preheated 350 oven for 8 to 10 minutes on a rack placed in the top third of your oven. If your oven is on the hot side, check the cookies after 6 minutes to make sure they aren’t burning.

Mongolian Beef Pasta

Mongolian Beef Pasta

Mongolian Beef Pasta

 

7 ounces (200 grams) beef, sliced into strips

2 tsp. soy sauce

1 tsp. sugar

2 T. hoisin sauce

2 T. water

1 tsp. Asian chili paste (such as doubanjiang or sambal oelek)

6.3 ounces (180 grams) pasta such as spaghetti or linguine

1 T. vegetable oil

1 large clove garlic, minced (7 grams)

1/2 red bell pepper, seeds removed and sliced (60 grams)

5 scallions, sliced (60 grams)

 

Put the beef in a bowl along with the soy sauce and sugar, mix to combine and then allow the beef to marinate while you prepare the other ingredients. For the sauce, put the hoisin sauce, water and chili paste into a small bowl and stir to combine. Bring a pot of salted water to a boil, and boil the pasta for one minute less than what the package directions say. For example, if the package says to boil it for nine minutes, add the pasta and set the timer for eight. When the pasta is five minutes away from being done, heat the oil in a frying pan over medium high heat until hot. Add the garlic and sauté until fragrant. Add the beef and spread it out into a single layer, and let this fry on one side until the edges start to turn brown. Add the bell peppers and then stir-fry until the beef is cooked. When the pasta is done, drain it. Add the scallions in with the beef, and then add the noodles. Pour the sauce over the noodles and use tongs to mix until the sauce is evenly dispersed and the scallions are cooked. Plate and serve immediately.

Rhubarb Cardamom Rose Upside-Down Cake

Rhubarb Cardamom Rose Upside-Down Cake

Rhubarb Cardamom Rose Upside-Down Cake

 

For the bottom:

4 T. butter, melted

Around 1 1/2 pound of fresh rhubarb stalks (preferably bright red)

1/2 C. cane sugar

For the batter:

2 C. whole wheat flour (or 1 C. all-purpose + 1 C. whole wheat for a lighter cake)

1 tsp. salt

1/2 tsp. baking soda

1 tsp. baking powder

1 C. cane sugar

1 C. extra-virgin olive oil

1 C. milk (can be plant-based)

3 large beaten eggs

2 tsp. ground cardamom

1/4 C. orange juice

2 T. rose water

 

Preheat your oven to 350F. Line bottom of a round 8 inch baking pan (3 inches deep) with parchment paper. Cut your rhubarb stalks to fit snugly at the bottom of the pan in an attractive arrangement, flat side down. (If you wish to make the geometric pattern I show in the video, you’ll need to cut the stalks on an angle with the cut side as close to the same length as the uncut side as possible. (Using rhubarb stalks that are uniform in width will make this easier). Once your rhubarb pieces are all snuggly packed like sardines at the bottom of the pan, sprinkle 1/2 C. of sugar on top of the rhubarb, aiming for even distribution. Pour 4 T. melted butter all over, as evenly spread out as you can. With a spatula, gently nudge the sugar and butter around to try to ensure coverage of all the rhubarb, but don’t worry, it doesn’t need to be perfect since it will all melt into a caramel in the oven. In a bowl, whisk together the flour, cardamom, salt, baking soda and baking powder. In another bowl or stand mixer, beat together the olive oil, sugar, beaten eggs, milk, orange juice and rose water. Once the liquid mixture is silky and uniform, add the dry ingredients and mix everything together until just combined (small lumps are ok but try to avoid large lumps). As with any cake batter, don’t overmix it. Pour the batter into the prepared pan, to cover the rhubarb. Bake for about 50 to 60 minutes, or until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let it cool in the pan for about 30 minutes. Run a knife around the edge of the pan, invert the cake onto the rack, carefully peel away the parchment paper, and let the cake cool, about 2 hours. (If the cake has risen and domed out a lot while baking, you may want to slice off the top rounded part before inverting it, so the cake sits on a flat base – it’s also a great way to get a sneak taste of the cake and no one will ever know! 😉

Cherry Icebox Cookies

Cherry Icebox Cookies

Cherry Icebox Cookies

 

1 C. (2 sticks / 227 g) unsalted butter, softened

1 ¼ C. (250 g) granulated sugar

1 large egg, room temperature

¼ C. maraschino cherry juice (You’ll see the jar listed below, use ¼ C. from the jar.)

½ tsp. almond extract

3 ¼ C. (406 g) all-purpose flour

½ tsp. baking soda

¼ tsp. cream of tartar

1 jar (10 ounces) maraschino cherries, quartered (about ½ cup)

½ C. (71.5 g) almonds, finely chopped (can omit)

 

In the bowl of a stand mixer with a paddle attachment, add butter and sugar. Mix until light and creamy. (You could also use a handheld mixer.) Add the egg, cherry juice, and almond extract. Mix until incorporated. In a separate bowl add flour, baking soda, and cream of tartar. Whisk together to combine. With the mixer on low, add the flour mixture to the wet ingredients, 1 C. at a time, until combined. Gently fold in the cherries and the almonds. Add dough to a sheet of parchment paper and roll into 2, 8-inch rolls. Wrap in plastic wrap and seal the ends. Place the dough in the refrigerator to chill for about 2 hours, or until firm. When ready, preheat the oven to 375°F and line 2 large baking sheets with parchment paper. Remove the dough from the refrigerator and place each roll on a cutting board. Slice each dough log into ¼-inch cookies and place cookies onto the prepared baking sheets about 2 inches apart. Bake 7-9 minutes, or until edges are slightly browned.

Kieffer Pear Preserves

Kieffer Pear Preserves

Kieffer Pear Preserves

 

Keifer preserves are so special in fact, I wouldn’t dream of simply typecasting them as condiments for toast or biscuits. They’ve got way more potential than that. Instead I spoon my pear preserves on top of fancy cheese balls and ripe wheels of Brie. I gild fatty pork chops and glaze smoked hams with generous spoonfuls mounted with a little cider vinegar. And I whisk preserves with a mix of lemon juice, salt and olive oil to transform them into an ideal dressing for bitter greens like arugula. But for the most mind-bending costume change a fruit preserve could possibly make, add a little or a lot of hot sauce and drizzle the drippy result on fried chicken.

 

2 pounds peeled, cored and sliced Kieffer or sand pears

2 pounds granulated white sugar

1 lemon, thinly sliced, seeds removed

 

Toss the sliced pears with the sugar and lemon slices in a large bowl. Cover the bowl with plastic wrap and let it sit overnight in the refrigerator. (This step is crucial. Do not skip it. If you do, you’ll make jam not preserves.) The next day, cook all the fruit and the accumulated juice over medium low heat for about 30 minutes until the fruit is translucent. Pack fruit into hot, sterilized canning jars, leaving 1⁄4­inch headspace. Cook syrup for 3 to 5 minutes, or longer if it is too thin. Pour hot syrup over fruit, leaving 1⁄4­inch headspace. Wipe jar rims and adjust lids. Process for five minutes in a boiling water bath.

Pistachio Cardamom Shortbread Drops

Pistachio Cardamom Shortbread Drops

Pistachio Cardamom Shortbread Drops

 

1 C. unsalted butter, softened to room temperature

1 1/4 C. whole spelt (or whole wheat) flour

1/2 C. icing sugar*

1/2 C. ground pistachios

1 tsp. ground cardamom

1/4 C. finely chopped pistachios for garnish

 

Using an electric mixer, whip the butter, sugar, cardamom, and ground pistachios together until smooth and creamy. Add the flour and mix until a uniform dough is obtained. With floured hands, roll into balls about an inch in diameter. Place on a cookie sheet lined with parchment paper, 3 inches apart. With your thumb, make an indentation in each ball and fill with chopped pistachios. Refrigerate the cookie sheet with the cookies on it for about 15 minutes, while you preheat your oven. Bake for 15 minutes at 350 F. Allow the cookies to cool on the pan before removing.

Vegan Avocado-Based Vanilla Ice Cream

Vegan Avocado-Based Vanilla Ice Cream

Vegan Avocado-Based Vanilla Ice Cream

 

2 medium ripe avocados

1 1/3 cup(s) condensed coconut milk

1 can full-fat coconut milk

1 can light coconut milk

2 tsp. vanilla extract

 

Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a 2-quart ice cream maker and freeze according to your ice cream maker’s directions.

Mini Manicotti Bites

Mini Manicotti Bites

Mini Manicotti Bites

 

24 large rigatoni

1 T. olive oil

2 T. thick marinara sauce, for topping

 

1/2 C. (125 g) whole-milk ricotta

1/4 C. (30 g) shredded mozzarella

2 T. grated Parmesan

1/2 tsp. garlic salt

1/22 tsp. dried Italian seasoning

 

1 T. grated Parmesan

1 tsp. dried Italian seasoning

1/4 tsp. garlic salt

 

1/4 C. (25 g) finely shredded Parmesan

 

To make the mini manicotti: Preheat the oven to 350°F (180°C; gas mark 4). Line a baking sheet with parchment paper. Cook the rigatoni to al dente according to the package directions. Drain and toss with the olive oil. Arrange the cooked rigatoni in a single layer on the prepared baking sheet. To make the filling: In a medium bowl, stir together all the filling ingredients until well combined.  Place the cheese mixture in a piping bag fitted with a round decorating tip or a resealable plastic bag with a corner snipped off. Fill each cooked pasta shell with the cheese mixture. Top each shell with ¼ tsp. of the marinara sauce. Bake for 10 minutes, or until the filling is bubbling. Meanwhile, make the Parmesan seasoning: In a small bowl, whisk together all the seasoning ingredients until well combined. Remove the mini manicotti from the oven and garnish each one with a sprinkle each of finely shredded Parmesan and the Parmesan seasoning.  Serve with the food picks for easy eating.

Build-Your-Own Breakfast Taco Board

Build-Your-Own Breakfast Taco Board

 

Build-Your-Own Breakfast Taco Board

 

Eggs

Salsa Verde (to top on eggs)

Baked Bacon

Refried Beans

Breakfast Sausage

Breakfast Potatoes

Corn Tortillas

Flour Tortillas

Avocado (diced)

Guacamole

Cotija Cheese

Shredded Cheese

Cilantro

Salsa

Pico de Gallo

Sliced Jalapeno

Lime Wedges

Diced Mango

 

Make the baked bacon and guacamole.  Slice the jalapeños, dice the mango, wedge the limes, chop the cilantro, and slice or dice the avocado.  Place all of the cold and room temperature toppings in bowls and on the board.  Brown the breakfast sausage.  Make or warm the breakfast potatoes. Warm the corn and flour tortillas on a griddle or in the microwave.  Scramble the eggs and heat up a can of refried beans.  When ready, add the eggs to a cast iron skillet for serving on the board and top with salsa verde. Fill serving bowls with the breakfast sausage, potatoes and refried beans.

Nettle & Mint Tea

Nettle & Mint Tea

Nettle & Mint Tea

 

1 T. dried nettle leaf

1 T. dried mint leaf (any variety)

 

Steep in glass jar with near boiling water for 5 to 10 minutes.  Strain and add honey or maple syrup to taste (optional).  Enjoy hot or cold.

Rhubarb Syrup

Rhubarb Syrup

Rhubarb Syrup

 

2 pounds rhubarb stalks, trimmed, sliced thin

1 C. maple syrup

½ tsp. vanilla

 

Heat rhubarb and maple syrup over low heat, stirring occasionally, until rhubarb begins to release its water. Turn heat up to medium and bring to a boil. Reduce heat until liquid maintains a nice simmer.  Let it bubble away, stirring frequently, until rhubarb is very soft and some water evaporates—about 10 minutes. Remove from heat and pour through a fine-mesh sieve. You will need to scrape and squash the pulp to extract all of the rosy liquid.  Stir vanilla into syrup. Use the syrup as-is to flavor drinks and yogurt. If you’d like it thicker for drizzling, put it back on the heat and bring to a simmer. Reduce until desired thickness is reached.  Notes:  Wait! Don’t compost that rhubarb pulp! Spread it thin on a lined cookie sheet and bake in a 200 degree oven for 2-3 hours for homemade rhubarb fruit leather. (Find additional details at www.tallgrasskitchen.com, search for “rhubarb fruit leather.” You’ll also find a handful of other rhubarb recipes, including custard, crisp, cookies and ice pops.)

Zucchini Cherry Muffins

Zucchini Cherry Muffins

Zucchini Cherry Muffins

 

¾ C. whole wheat flour

1 C. unbleached flour

½ tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

¼ tsp. salt

2 eggs

1 C. sugar

½ C. vegetable oil

1 tsp. vanilla

1 C. grated zucchini, grated

1 C. fresh, frozen or dried sour cherries, pitted and chopped

 

Preheat oven to 375 degrees. Whisk together flours, baking powder, baking soda, cinnamon and salt.  In separate bowl, add eggs, sugar, oil and vanilla. Whisk until smooth. Add wet ingredients to dry ingredients and stir until just combined. Stir in zucchini. Gently fold in cherries. Grease a standard size muffin tin or use muffin cups. (This recipe only makes 11 muffins. If that bugs you, fill them a little less full and stretch it for a full dozen.) Bake for 25-30 minutes, until golden brown and a toothpick stuck into the center of a muffin comes out clean.