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Soft Chocolate Chip Cookies

Ingredients:

8 tablespoons of salted butter

1/2 cup white sugar

1/4 cup packed light brown sugar

1 teaspoon vanilla

1 egg

1 1/2 cups all purpose flour (6.75 ounces)

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup chocolate chips

Instructions:

Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.

Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.

Roll the dough into 12 large balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.

Let them cool on the pan for a good 30 minutes or so

#cookies

Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

Ingredients

2 tablespoons refined coconut oil

1 large yellow onion, finely chopped (about 2 cups)

3 plum tomatoes, peeled and chopped (about 1 cup)

3 garlic cloves, finely chopped (about 1 tablespoon)

1 tablespoon grated peeled fresh ginger (from 1 [2 1/2-inch] piece)

1 teaspoon ground turmeric

1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained

1 1/2 cups water

1 1/2 cups well-stirred unsweetened coconut milk

2 teaspoons kosher salt, plus more to taste

1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice

1 teaspoon black pepper, plus more for garnish

1/4 teaspoon cayenne pepper, plus more to taste (optional)

Chopped fresh flat-leaf parsley, for garnish

Steamed white rice, for serving

Directions

Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, 5 to 7 minutes.

Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper, if using, to pan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 20 to 30 minutes. Season to taste with additional salt and cayenne pepper, if desired. Garnish with parsley and additional black pepper. Serve with steamed rice.

#lentils #rice

The pasta salad has a lemon basil vinaigrette.

To do: Lemon basil pasta salad

Greek Turkey Burgers

Makes 4 patties, so you may want to scale ingredients up.

Ingredients

1 pound ground turkey

1 tablespoon garlic powder

1 tablespoon dried oregano

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

1/4 cup non-fat plain yogurt

1/2 cup jarred roasted peppers chopped

1/4 cup Kalamata olives chopped

1/3 cup feta cheese crumbled

Instructions

Place turkey in a large bowl and add garlic powder, oregano, salt, pepper and yogurt. Using your hands, combine until everything is well incorporated. Add peppers, olives and feta cheese to turkey mixture and gently work into the meat until the ingredients are evenly distributed.

Form four patties.

Heat grill pan over a medium heat and place burgers on the pan. Grill for about 4 to 6 minutes per side or until cooked through.

Place burgers inside a few leaves of butter lettuce and top with a couple of tablespoons of Tzatziki. Enjoy!

Notes

Store any leftover turkey burgers in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the microwave, on the grill pan or in a skillet.

#Turkey #Burgers

Cheesy Caprese Chicken and Quinoa Casserole

Ingredients

3 cups diced rotisserie chicken or any other cooked chicken

1 cup uncooked quinoa

2 cups chicken broth

2 cups crushed tomatoes

2 Tbsp tomato paste

1 Tbsp balsamic vinegar

1/4 cup half and half

1/4 to 1/2 tsp. crushed red pepper this is optional

Salt and pepper to taste

1/4 cup grated Parmesan cheese

1 cup shredded mozzarella cheese divided

1 cup grape tomatoes halved

Handful fresh basil chopped

Instructions

Preheat oven to 375 degrees F.

To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.

To make the sauce, combine crushed tomatoes, tomato paste and balsamic vinegar in a saucepan on medium heat and bring to a simmer. Add half and half, crushed red pepper and salt/pepper and continue cooking until heated through.

In a large bowl, mix together chopped chicken, quinoa, Parmesan cheese and a 1/2 cup mozzarella cheese, then add sauce to quinoa mixture; mixing well.

Pour quinoa mixture into a prepared 9x13 baking dish and top with the remaining mozzarella cheese and tomatoes.

Bake in the oven for 12 to 15 minutes, or until cheese is melted and casserole is heated through. Top with fresh basil, serve and enjoy!

#chicken

This perfect nut-free trail cookie, loaded with chocolate chips and dried cranberries, gets its name from the West Coast Trail on Vancouver

To do!

#to do #cookies

Japanese Curry Bolognese

Ingredients

Curry

6 tablespoons unsalted butter

3 tablespoons all-purpose flour

1 tablespoon Japanese curry powder

1/2 teaspoon ground cumin

1 teaspoon ground cinnamon

1 tablespoon kosher salt

2 teaspoons light brown sugar

2 teaspoons white or yellow miso

3 tablespoons tomato paste

1, 13 oz can of coconut milk (about 1 2/3 cups)

1 teaspoon rice vinegar

1/2 cup water

1 large carrot (or two small to medium carrots), finely diced

1 large onion (or two small to medium onions), finely diced

1 pound ground pork

Pasta

1 pound dry spaghetti or noodle of your choice

Toppings

Scallions, finely chopped

Dill (optional)

Sesame seeds

Extra flaky salt and pepper for seasoning

Prep

Prep curry

In a large pot on medium heat, melt butter then add flour to the butter and mix until smooth and lightly browned, around 2-3 minutes or so. Add the remaining Japanese curry powder, cumin, cinnamon, kosher salt, sugar, miso, tomato paste, coconut milk, rice vinegar, and water

Continue to cook and stir until all the ingredients are incorporated and the curry mixture is smooth, then pour curry into a separate container and set aside. Wipe down the pot so you can use it for cooking the vegetables next.

Make curry bolognese

In a clean pot on medium high heat, sauté diced onions and carrots in a generous drizzle of olive oil. Cook until the onions are semi-soft and translucent, about 5-7 minutes. Add in ground pork and continue to cook until the pork becomes light brown in color. Add the curry sauce back into the pot and stir until incorporated. Bring the pot to a boil, then reduce the heat and let it simmer covered for 20 minutes.

Make pasta and assemble

Cook pasta according to package instructions. Strain the pasta place into bowls. Once the curry bolognese is ready, remove from heat adjust any seasonings like salt or acid. Ladle sauce onto the bowls of pasta and mix. Top with scallions, dill (if using), sesame seeds, and serve

#japanese #bolognese

Brined roasted almonds

Servings: 1-1/2 cups

1 c. water

1/4 c. kosher salt (we use Morton brand)

1-1/2 c. (8 oz.) raw skin-on almonds

Directions

Brine

Add water to a saucepan and bring to a boil over high heat. Add salt and stir until it dissolves. Add almonds, remove from heat and let soak for 30 minutes.

Roast

Preheat oven to 375° F.

Drain almonds in a sieve. Let almonds dry out just a bit (about 5 minutes), then spread them evenly on a parchment-lined baking sheet.

Roast for about 12 minutes, until lightly toasted.

Store in an airtight container

#Almonds #Salt

Perfect Oven-Roasted Potatoes

Ingredients

4 servings

2 pounds medium Yukon Gold potatoes (about 2 inches in diameter)

¼ cup extra-virgin olive oil

Kosher salt, freshly ground pepper

Preparation

Place a rack in lowest position in oven and preheat to 425°. Halve 2 lb. Yukon Gold potatoes crosswise.

Arrange potatoes, cut side down, on a rimmed baking sheet, spacing evenly apart. Pour in 1½–2 cups water (it needs to cover baking sheet in a thin layer).

Cover baking sheet with a double layer of foil, crimping sides very tightly to seal well. Doing this will trap in steam and prevent water from dribbling out if you tip the sheet.

Bake potatoes until a fork or skewer slides easily through potatoes, 25–30 minutes. The foil will be puffed, but poke through and feel around for a potato to test. Try testing a couple to gauge doneness.

Let potatoes cool about 5 minutes. Crank up oven temperature to 500° (or as high as your oven goes). Use tongs to lift up foil at 1 corner, peeling it back only about 1". Tip open corner into the sink and pour off water.

Remove foil and drizzle ¼ cup oil over potatoes; season generously with salt and pepper. Let potatoes cool to the point you can handle them, then toss with your hands to coat completely. Arrange cut side down again.

Roast potatoes until tops are golden, bottoms are deeply browned and crisp, and oil around edges is sizzling and, 20–25 minutes.

Let potatoes cool slightly, then use a spatula to unstick them from baking sheet.

#potato #to do

Dad's Turkey Stuffing

#Stuffing

Mom's Christmas salad

#Salad

One Pot Red Lentil Sloppy Joes

Use this as a framework and add seasoning / flavours as you see fit.

Ingredients

½ tablespoon oil 1 small onion, diced 1 Anaheim pepper, diced 2 tablespoons tomato paste 3 cloves garlic, minced ½ cup red lentils 1 ½ cup water, or broth 1 tablespoon mustard 1 tablespoon maple syrup 2 teaspoons apple cider vinegar 1 teaspoon vegan Worcestershire 1 teaspoon chili powder ½ teaspoon salt Buns / bread (dealers choice)

Optional: a nice chunk of miso paste (add around step 3)

Instructions

In a medium pot, heat the oil over medium heat and add the chopped onions and Anaheim pepper. Saute until soft and the onions just begin to turn golden, 3-4 minutes. Add tomato paste and saute for a minute, then add the garlic and cook 1 minute.

Add the red lentils and 1 ½ cup water to the pot. Bring to a boil, then reduce to a simmer. Cook 10-15 minutes, stirring occasionally, until the lentils are pretty tender but not falling apart.

Add mustard, maple syrup, apple cider vinegar, Worcestershire, chili powder, and salt. Stir to combine. Simmer until the sauce thickens a bit, 3-5 minutes more.

Serve on toasted buns

#vegitarian

Cream of Turkey & Wild Rice Soup

Ingredients

Ingredient Checklist

1 tablespoon extra-virgin olive oil

2 cups sliced mushrooms, (about 4 ounces)

¾ cup chopped celery

¾ cup chopped carrots

¼ cup chopped shallots

¼ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon freshly ground pepper

4 cups reduced-sodium chicken broth

1 cup quick-cooking or instant wild rice, (or cook regular wild rice beforehand)

3 cups shredded cooked chicken, or turkey (12 ounces)

½ cup reduced-fat sour cream

2 tablespoons chopped fresh parsley

Directions

Step 1

Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots; cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper; cook, stirring, for 2 minutes more.

Step 2

Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley; cook until heated through, about 2 minutes more.

#Turkey #Soup #Winter

One Pan Creamy Gnocchi with Sausage

INGREDIENTS

16 ounces Italian sausage

1/2 small onion chopped finely

4 cloves garlic minced

1/3 cup dry white wine (e.g. sauvignon blanc)

1 (14 fluid ounce) can diced tomatoes with juices

1 cup heavy/whipping cream

1 pound uncooked potato gnocchi

1/2 cup freshly grated parmesan cheese

Handful fresh basil torn

Salt & pepper to taste

INSTRUCTIONS

Sauté the sausage and onion in a skillet over medium-high heat for 7-10 minutes, or until the sausage and onions are lightly browned.

Add the garlic to the pan and sauté for about 30 seconds.

Add the wine and let it cook for about a minute.

Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes.

Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.

Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately.

NOTES

There is no need to pre-cook the gnocchi. It'll cook right in the sauce.

For the sausages, anything around the 16 ounce/1 pound ballpark is fine - it doesn't need to be exact. Buy ground sausage meat or take the sausage meat out of the casings if using whole sausages.

#gnocchi #sausage #winter

Sautéed Chicken with Olives, Capers and Lemons

Ingredients 2 lemons , sliced 1/4 inch thick 1/4 cup plus 1 tablespoon extra virgin olive oil 6 skinless , boneless chicken thighs, about 1 pound 1-2 tablespoons rice flour or all-purpose flour 1 fat garlic clove , minced 1 cup chicken broth 3/4 cup Sicilian green olives 1/4 cup capers 2 tablespoons butter 2 tablespoons parsley kosher salt and freshly ground black pepper

Instructions

Bring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate.

Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess.

Add 1 1/2 tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken.

Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top.

Serve with sautéed spinach, kale or swiss chard - or - rice, potatoes, carbs on the side.

#chicken

Ten foot henry’s whole roasted cauliflower

1 whole cauliflower

Salsa verde:

1 bunch cilantro, washed 1 bunch parsley, washed 2 clove garlic 1 tsp salt 1/2 cup olive oil

Lemon yogurt:

300g Greek yogurt Juice of 4 lemons 2 tsp salt Pinch pepper

Pepita: 50g pepita (green pumpkin seeds)

1. Clean and core the cauliflower. Blanch in boiling water for 3 minutes, then roast at 350F uncovered for 35 minutes, or until it's golden and just tender if you poke it with a knife. To make the salsa verde, blend the first 4 ingredients together until it's a pasty consistency; whisk in the oil. Whisk together all the ingredients for the lemon yogurt.

2. To toast the pepitas, toss in olive oil and salt. Roast at 350?F for 10 minutes, or until toasted. To serve, top the roasted cauliflower with salsa verde, lemon yogurt and pepitas. Serves 6-8.

Port & Finn’s Soft Pretzel Twists

Note an alternative small batch recipe is here

Ingredients:

1½ cups warm water

1 Tbsp sugar

2 tsp sea salt

2¼ tsp instant yeast

4½ cups flour

¼ cup (1/2 a stick) butter, melted

8 cups water

½ cup baking soda

1 egg, lightly beaten

Instructions:

Preheat oven to 200°F.

To make the dough: In the bowl of a stand mixer fitted with the dough hook, mix together warm water, sugar, salt and yeast; let sit for 5 minutes until frothy. Add the flour and butter and mix on low speed until dough pulls away from the sides of the bowl, approximately 5 minutes. Transfer dough to a lightly oiled bowl, cover with aluminum foil, and place in the oven. TURN OVEN OFF. Let the dough rise in the warm oven for about 1 hour until it has doubled in size.

Turn the dough out onto a lightly floured surface and divide into 10 equal pieces. Roll each piece into a 16-inch rope, fold it in half, twist end over end, and shape into a circle, pinching the ends together.

Preheat the oven to 425°. Line two large baking sheets with parchment paper; set aside.

Bring 8 cups of water and baking soda to a boil in a large pot.

Using a flat spatula, drop the pretzel twists into the boiling water and boil for 45 seconds. Depending on the size of your pot you may need to boil one at a time. Remove twists from the water and brush lightly with the beaten egg. Proceed with your topping of choice.

#pretzel #baking

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