RECIPES OF JENNY TOWN

Enjoy the show, with cocktails and snacks

[jennytown]

ODARIO’S YUM YUM GRANOLA Odario's Healthy Loose Granola: fill a baking pan with all the fixin's (amount to personal preference) rolled oats whole almonds whole cashews pumpkin seeds sunflower seeds hemp seed black sesame seeds sultana raisins dried cranberry drizzle extra virgin olive oil sprinkle ground sea salt drizzle liquid honey heat in oven at 300 degrees to preferred brownness (mix periodically) let cool a perfect addition to yogurt parfaits, oatmeal and fruit bowls

[jennytown]

Odario's Healthy Loose Granola: fill a baking pan with all the fixin's (amount to personal preference) rolled oats 

whole almonds 

whole cashews 

pumpkin seeds 

sunflower seeds 

hemp seed 

black sesame seeds 

sultana raisins 

dried cranberry drizzle extra virgin olive oil 

sprinkle ground sea salt 

drizzle liquid honey heat in oven at 300 degrees to preferred brownness (mix periodically) let cool

a perfect addition to yogurt parfaits, oatmeal and fruit bowls

[jennytown]

Andrew Salgado’s Favourite Martini- The Vesper-

1 ounces gin

1 ounce vodka

1/2 ounce Lillet Blanc- or vermouth, if you have it! 

Squeeze of lime

Lemon peel, for garnish.

In a cocktail shaker, combine gin, vodka, and Lillet Blanc or dry vermouth.

Shake well and strain into a chilled cocktail glass.

Garnish with a large piece of lemon peel. Serve and enjoy.

[jennytown]

MAMA KIN’s Fancy and exotic salad dressing!

1/3 cup peanut butter

A tsp of finely grated ginger (Danielle doesn’t peel her ginger I think thus is because she’s Australian and she’s so wild and creative)

2 tbsp of tamari

1 tbsp coconut amino (or more tamari if you don’t have)

3 tbsp of maple syrup

1 tsp Chilli garlic sauce

A whole squeezed lime

1/4 cup of water

Blend it!

You can put it on salad, steamed veg, tofu, chicken!

Listen to Mama Kin and Mama Kin Spender. Forever and ever and ever.

[jennytown]

HENRY WAGONS ‘WAGONS MARTINI’

1.5 canadian whiskey

1 shot of CINZANO ROSSO

dash of smoked chili bitters

shake it up!work out anxieties from the day, channelling it into your cocktail wrists

A large ice cube in a glasscherry on top (optional)

pour to top of the ice. Enjoy. 

[jennytown]

JRDN’s ‘HANGOVER CURE’ SWEET POTATO CHICKEN STEW

Hi everyone! Hope you enjoyed Episode 3 and here’s the recipe from tonight’s episode. Thanks again to JRDN for being such a gem.

2tbsp sunflower oil

1 onion, finely chopped

3 garlic cloves, crushed

2 tsp grated fresh ginger

2 green chilies, seeded and finely chopped

1/2 tsp ground turmeric

2 tsp ground cumin

1 tsp ground coriander

2 sweet potatoes, diced

2 skinless, boneless, chicken breasts, cut into bite size pieces 

14 ou. can of coconut milk

31/2 cups of chicken stock

juice of about 1/2 lemon to taste

salt and pepper

chopped fresh cilantro to serve

Heat the oil in a large saucepan. Add the onion and cook gently for three minutes.Add the garlic, ginger and chilies and fry for a further 2 minutes. Stir in the turmeric, cumin and coriander. Add the sweet potatoes, chicken, coconut milk and stock. Bring to a boil. Reduce the heat, cover, and simmer for 15 minutes, until the chicken and potatoes are cooked.

Crush about half the sweet potatoes using the back of a spoon or a fork, and stir to mix. Add lemon juice and salt and pepper to taste, then sprinkle with cilantro and serve.

[jennytown]

JENN’S FAVOURITE COOKIE ‘SOFT-BAKED ALMOND FLOUR CHOCOLATE CHIP’

https://www.kitchentreaty.com/soft-baked-almond-flour-chocolate-chip-cookies/

INGREDIENTS:

2 tablespoons solid coconut oil

3 tablespoons pure maple syrup

1 large egg

1 teaspoon pure vanilla extract

2 cups almond flour

1/2 teaspoon baking soda

1/4 teaspoon fine-grain sea salt

1/2 cup mini semi-sweet chocolate chips + more for topping if desired (we like

DIRECTIONS:

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.

Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.

In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.

Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.

Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.

Cookies keep well in an airtight container at room temperature for 4-5 days.