Epicurious California Roll Salad

 1 1/2 cups long-grain rice

1/4 cup plus 3 tablespoons rice vinegar* (not seasoned)

1/4 cup sugar

1 1/2 teaspoons salt

1 tablespoon sesame seeds (preferably unhulled*)

3 tablespoons vegetable oil

2 tablespoons finely chopped pickled ginger*

4 scallions, cut lengthwise into thin 1-inch strips (about 3/4 cup)

1/2 cup finely shredded carrot

1 large seedless cucumber (about 1 pound), quartered lengthwise,  cored, and

2 sheets nori (paper-thin sheets of dried seaweed)*

1 avocado (preferably California)

1/4 pound surimi (mock crab legs) if desired, sliced thin

For dressing

2 teaspoons wasabi (Japanese green horseradish) powder*

1 tablespoon hot water

2 tablespoons cold water

2 tablespoons soy sauce

2 teaspoons ginger juice (squeezed from freshly grated gingerroot)

1. Into a large saucepan of salted boiling water stir rice and boil 10 minutes. Drain rice in a colander and rinse. Set colander over a kettle of boiling water (rice should not touch water) and steam rice, covered with a kitchen towel and lid, until fluffy and dry, 10 to 15 minutes (check water level in kettle occasionally, adding water if necessary).

   While rice is steaming, in a small saucepan bring 1/4 cup vinegar to a boil with sugar and salt, stirring until sugar is dissolved, and remove from heat. In a dry small skillet toast sesame seeds over moderate heat, stirring, until golden and fragrant and transfer to a small bowl.

   Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, scallions, carrot, and cucumber. Salad may be prepared up to this point 1 day ahead and chilled, covered. Bring salad to room temperature before proceeding.

   Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or electric burner), holding it at opposite corners and moving it back and forth, until it turns bright green, 30 seconds to 1 minute. With scissors cut nori into thin 2-inch-long strips.

   Peel and pit avocado. Quarter avoado and cut crosswise into thin slices. Add avocado to salad with surmimi if using and two thirds of nori strips and toss well

2. Make dressing:

3. In a small bowl stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice.

   Serve salad sprinkled with remaining nori strips and drizzled with dressing.

Pioneer Woman Chocolate Cake

 Base Cake Recipe

Ingredients

FOR THE CAKE

2 c. 

flour

2 c. 

sugar

1/4 tsp. 

salt

4 tbsp. 

(heaping) cocoa powder

225g 

 butter

1 c. 

boiling water

1/2 c. 

buttermilk

2 

whole beaten eggs

1 tsp. 

baking soda

1 tsp. 

vanilla

FOR THE ICING

1/2 c. 

finely chopped pecans

1 3/4 

sticks butter

4 tbsp. 

(heaping) cocoa powder 

6 tbsp. 

milk

1 tsp. 

vanilla extract

1 lb. 

(minus 1/2 cup) powdered sugar

 

Directions

1. Note: I use an 9 x 13 casserole. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. 
2. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
3. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
4. 
   
5. I never use this icing, I use coconut pecan, cream cheese, buttercream, fondant. 
6. For 2 layer cake bake in 9" pans for 25-30 minutes
7. large cupcakes for 15-22 minutes.
   
   

Peanut Butter and Banana Smoothie

1 frozen, cut up banana
1 Tbs peanut butter
1.5 cups soy or almond milk

Blend until smooth

Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder

3 teaspoons ground cinnamon
3 eggs

1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts


Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Artichoke Cheese Toast

1/4 cup butter
3 garlic cloves, minced
1 (14-ounce) can marinated artichoke hearts, drained well and chopped
1 cup (4 ounces) shredded Mozzarella cheese
1/2 cup (2 ounces) shredded Cheddar cheese
1 cup grated Parmesan cheese
1/2 cup sour cream
1 French bread loaf (about 12 ounces)
Salt and freshly ground black pepper

Preheat your oven to BROIL.
Melt the butter in a skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the artichoke hearts, Mozzarella cheese, Cheddar cheese, Parmesan cheese and sour cream to the skillet and stir to blend. When completely combined remove from the heat.
Slice the bread lengthwise. Spoon the artichoke mixture evenly onto the bread. Broil for about 4-7 minutes or until cheese has melted an bread is hot. Do not walk away. Watch the bread closely or it could burn.

Nutella Swirl Banana Muffins

230 grams (1 3/4 cups) self raising flour
150 grams (3/4 cup) granulated white sugar
1/2 tsp salt
2 large free range eggs, lightly beaten
113 grams (1/2 cup) melted unsalted butter
3 large very ripe bananas, mashed
1 teaspoon vanilla extract
4 tbsp Nutella, at room temp

Pre-heat your oven to 180C or 350F. Line your muffin tins with paper liners, or usesilicone trays like I did.
In one bowl combine your flour, sugar & salt. In another combine your eggs, butter, mashed bananas & vanilla.
Tip one into the other and gently fold together.
You want your batter to be thoroughly mixed, but still lumpy and utterly hideous. (A smooth batter makes horrible banana bread, trust me.)
Divide your mixture between your cases, each one should be just about half full.
Take a teaspoon of slightly warm Nutella and pop a blob (technical term) onto the centre of each muffin. Use a cocktail stick or skewer to swirl the Nutella into the muffin without turning the whole thing chocolatey.

Chocolate Chip Cookie Dough Cookies

1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Greek yogurt or applesauce or peanut butter
1 cup semi sweet chocolate chips
1/2 cup chopped walnuts (optional)
1 1/2 cups semi sweet chocolate chips, melted for dipping

In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in yogurt or applesauce or peanut butter along with the vanilla extract and stir to combine.

Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips and wanuts.

Scoop large spoonfuls or ice cream scoops onto a waxed paper lined cookie sheet. Spear each dough ball with a cute plastic fork or a popsicle stick. Place in the freezer overnight or until frozen, at least three hours.

When ready to dip the balls, melt chocolate chips in a small saucepan over a low flame or in the microwave. Remove balls from the freezer and dip into warm chocolate. Return to the lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.

Granola Bars

2-½ cups Rolled Oats
1-½ cup Nuts, Chopped, I Used Walnuts And Pecans
¼ cups Shredded Coconut
½ cups Raisins
6 Tablespoons Salted Butter
1 cup Brown Sugar
1-½ teaspoon Ground Cinnamon
6 Tablespoons Liquid Honey
2 Tablespoons Molasses


Toast oats, nuts and coconut in a large skillet over medium-high heat until fragrant, stirring often. Remove to a large bowl and toss with raisins.

Place butter, sugar, cinnamon, honey and molasses in a small saucepan. Cook over medium heat, stirring occasionally, until it comes to a boil. Remove from heat and stir into oat mixture until evenly coated. Let sit just until cool enough to handle.

In the meantime, line a 7×11 inch pan with plastic wrap. Spoon mixture into pan, pressing down to compact. Place in the fridge for 30 minutes to firm up. Once firmed, remove from pan, peel away plastic wrap and slice into 16 bars (half lengthwise and then into 8). Wrap individually in plastic wrap or parchment paper, if desired. Store covered at room temperature.

Carrot Cake Pancakes

Pancakes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg (I used a smidge less)
1/8 teaspoon ground ginger
2 tablespoons chopped walnuts (optional, I skipped them)
2 tablespoons golden raisins (optional, ditto)
1 large egg
2 tablespoons packed brown sugar
1 cup buttermilk
1 teaspoon pure vanilla extract
2 cups finely grated carrots (from about a 3/4 pound bundle whole carrots)
3 tablespoons butter, for griddle

Cream cheese topping
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon pure vanilla extract
Dash of ground cinnamon

Place a rack in the upper third of your oven and preheat to 200°F. This will keep the pancakes warmed as they’re fried in batches.

To make the pancakes: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and, if using, nuts and raisins. In a small bowl, whisk together the egg, brown sugar, buttermilk and vanilla. Stir in carrots. Stir carrot mixture into dry ingredients, stirring until just Incorporated. Let rest for five minutes while you make the cream cheese topping.

To make the cream cheese topping: In a small bowl, beat the cream cheese until fluffy and lump-free. Whisk in powdered sugar, two tablespoons milk, vanilla and cinnamon. If you’d like the mixture thinner, add the remaining tablespoon of milk (I did not).

Over medium heat, melt 1 tablespoon butter in a cast-iron skillet or griddle pan. Spoon 2 tablespoons batter into the hot pan per pancake (to me, this seemed like too little but after experimenting with larger pancakes, I advise you to listen to Joy; It’s a wiggly batter and much easier to and cook in small puddles), flipping once, until pancakes are golden on both sides, about 2 minutes per side. Transfer finished pancakes to a serving dish or tray in the oven, to keep warm while you repeat the process with the remaining batter, adding more butter as needed.

Serve warm with cream cheese topping.

Smitten Kitchen

Cranberry and Lime Muffins

7 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
zest of 1 lime
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups fresh cranberries
1/4 cup granulated sugar for topping

Put a rack in the upper third of the oven and preheat oven to 350 degrees F. Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.

Whisk milk, egg, yolk, vanilla and lime zest until combined. Add the brown butter and whisk to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the cranberries.

Divide the batter among muffin cups and spread evenly.

Generously sprinkle with granulated sugar.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.

Joy the Baker

Chicken and Chorizo

1 whole, bone in chicken breast with skin (about 1 1/2 lbs), thighs can be substituted
Kosher salt and freshly ground pepper
1 Tbs veggie oil
1 lb Chorizo sausage, sliced
2 celery ribs, diced
1 red bell pepper, diced
1 medium onion, diced
4 garlic cloves, diced
1/4 cup flour
2 Tbs tomato paste
4 cups chicken broth
1 15 oz can chopped tomatoes
1 cup long grain rice
Tabasco sauce, for serving

Season the chicken with salt and pepper.

In a heavy pot, heat the oil until shimmering. Add the chicken, skin side down, and cook over moderately high heat until browned on the bottom, 4 minutes; turn over and cook until browned on the second side, 4 minutes. Transfer to a plate and discard the skin.

In the same pan, brown the sausages over moderately high heat, 4 minutes. Transfer to the plate with the chicken.

Pour off all but 1 tablespoon of the fat from the pot. Add the celery, bell pepper and onion and cook over moderate heat until lightly browned, 10 minutes.

Add the garlic and cook for 1 minute.

Stir in the flour and the tomato paste and cook, stirring, until the flour smells nutty, about 3 minutes.
Add the broth and tomatoes; bring to a simmer. Add the chicken and sausages to the pot. Cover and simmer over low heat until the chicken is cooked through, about 30 minutes. (Your meat thermometer should read at least 165 degrees F.)

Transfer the chicken and sausages to a cutting board. Shred the chicken into bite-size pieces. Slice the sausages into 1/2-inch-thick rounds. Return both to the pot, and stir in the scallions and rice. Simmer until heated through, 1 minute. Season with salt and pepper and serve with Tabasco

Adapted from Ezra Poundcake

Zucchini Bread Pancakes

2 large eggs
3 tablespoons olive oil
2 tablespoons light brown, dark brown or granulated sugar
1/4 cup buttermilk or 2 tablespoons each of milk and plain yogurt, whisked until smooth
1/2 teaspoon vanilla extract
2 cups shredded zucchini (from about 9 ounces whole, or 1 1/2 medium zucchini), heaping cups are fine
1 cup all-purpose flour (half can seamlessly be swapped with a whole wheat flour)
1/4 teaspoon table salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground or freshly grated nutmeg

Butter or oil, for coating skillet

In a large bowl, combine eggs, olive oil, sugar, buttermilk and vanilla until smooth. Stir in zucchini shreds. In a smaller bowl, whisk together flour, salt, baking soda, cinnamon and nutmeg. Stir dry ingredients into zucchini batter, mixing until just combined.

Preheat oven to 200°F and place a tray — foil-lined if you’re into doing fewer dishes later — on a middle rack.

Heat a large, heavy skillet (my favorite for pancakes is a cast-iron) over medium heat. Once hot, melt a pat of butter in pan and swirl it around until it sizzles. Scoop scant 1/4-cup dollops of batter (mine were about 3 tablespoons each) in pan so the puddles do not touch. Cook until bubbles appear on the surface, about 2 to 3 minutes. Flip pancakes and cook another minute or two, until golden underneath. Transfer pancakes to prepared pan to keep warm as well as ensure that they’re all cooked through when they’re served. Repeat with remaining batter. Serve warm. Repeat next weekend.

Smitten Kitchen

Sweet Potato Garlic Knots

•  1 cup Warm Water
• 1 envelope (7g Envelope) Active Dry Yeast
• 2 Tablespoons Honey Or Agave Nectar
• 2 Tablespoons Olive Oil,, Plus More To Oil The Bowl
• ½ cups Sweet Potato Puree (fresh Or Canned)
• 3-½ cups Unbleached Bread Flour
• 1-½ teaspoon Coarse Kosher Salt
• Minced Garlic And Olive Oil, To Brush On Baked Knots

Note: To make sweet potato puree, wash and peel sweet potato and cut into 1-inch squares. Place in a large pot and add enough water to cover. Bring to a boil over high heat and boil for 20-25 minutes or until soft. Remove from heat and drain into a colander and return to the pot. Mash and allow them to sit while you prepare your other ingredients.  I would try puree that had been roasted.

1. Pour warm water into a medium bowl and slowly whisk in yeast. Let sit for 10 minutes, then add honey, olive oil and mashed sweet potato. Whisk until thoroughly combined and smooth.
2. In a separate bowl, mix flour and salt. Slowly stir in wet ingredients and continue to stir until it becomes impossible to stir more. Then use your hands to continue mixing and slowly start kneading your dough, adding more flour to your hands to keep it from sticking.
3. Once you’ve created your dough ball, add olive oil to the bottom of your bowl and roll the dough ball in it until it is coated. Cover with Saran wrap or a damp towel and store in a dry place (I use my microwave) for two hours.
4. Around the last 15-minute mark, preheat your oven to 425 degrees. Divide your dough into pieces you can easily hold in your fist and roll them into long strips around 8 or 9-inches long. Don’t worry if they’re skinny, they’ll still get fat when they bake. Tie each into a knot, tuck the edges under each side, then place each on the pizza stone.
5. Bake until golden, around 10-15 minutes. Brush with minced garlic and olive oil immediately after removing from oven. Allow to cool 3-5 minutes.

Enchilada Sauce

• 1 Tablespoon Canola Oil
• 1 Tablespoon All-purpose Flour
• 1 can (28 Ounce) Enchilada Or Red Sauce
• 2 cups Chicken Broth
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 2 Tablespoons Chopped Cilantro

In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes

Pioneer Woman

Amazing Mexican Rice

12 ounces tomatoes, very ripe and cored (I used canned)
1 medium white onion
3 medium jalapenos (I used less for Baby)
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime


Adjust rack to middle position and preheat oven to 350.

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside.

Heat oil in heavy bottomed oven safe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (I used a pot and transferred to a glass baking dish with a lid) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.

Reduce heat to medium, add garlic and minced jalapenos and cook , stirring constantly until fragrant, about 30 seconds.

Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

This rice had even better flavor after being re-heated in the oven.

Quinoa and Nectarines

1 cup Quinoa 1 TABLESPOON APPLE CIDER VINEGAR OR LEMON JUICE 1/2 TEASPOON DIJON MUSTARD 1/4 TEASPOON SEA SALT 1/4 TEASPOON GROUND BLACK PEPPER 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL 2 NECTARINES OR PEACHES, DICED 1 BUNCH WATERCRESS, STEMS REMOVED AND LEAVES SLICED (ABOUT 1 1/2 CUPS PACKED LEAVES) 1/2 CUP PISTACHIOS, CHOPPED 1/4 CUP THINLY SLICED SHALLOT Bring 1 1/2 cups water to a boil in a medium saucepan. Stir in couscous, cover and remove from heat. Let stand 5 minutes, then fluff with a fork. Meanwhile, in a large bowl, whisk together the vinegar, mustard, salt and pepper. Whisk in olive oil in a thin steady stream until the dressing thickens. Add couscous, nectarines, watercress, pistachios and shallots to bowl. Toss to combine. Serve warm or chilled. Ezra Poundcake

Mom's Bran Muffins - taste of childhood

1 1/2 cup sugar 1/2 cup oil 2 eggs 2 cups Buttermilk 2 1/2 cup flour 2 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup boiling water (sometimes it takes a little more water to soften them) 2 cups Kellogs All-Bran (bran flakes) 1/2 cup Nabisco All-Bran (these should be bran sticks) 1 cup raisins (optional for you!) Pour boiling water over bran and raisins, set aside Blend together sugar, oil, eggs, buttermilk, flour, salt and soda. Add bran to sugar, flour mixture Pour into greased muffin tins. Bake at 400 degrees F. for 15 to 20 minutes. Wet mixture may be kept in the refrigerator for several weeks, and they are better when you eat them freshly made.

Chicken Korma

1.kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
water
75g creamed coconut
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon

Cut the chicken breasts into bite sized chunks. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.

Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.

Heat the ghee/oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.

Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes. Add the chicken and the marinade and continue to stir fry for another 10-minutes. Add the creamed coconut and enough water to *just* cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.

Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).

Remove from heat, add lemon juice and salt to taste. Mix well.

Jamie Oliver Forums

Spinach Paneer

750g/1½lb baby spinach, washed*
3 tbsp vegetable oil
1 tsp cumin seeds
1 large onion, chopped
thumb-sized piece of fresh ginger, peeled and sliced into long julienne
1½ tbsp chopped garlic
1-2 green chillies, whole
2 tsp ground coriander
salt, to taste
250g/8¾oz ready-made paneer (available from some supermarkets and Asian grocers), cut into cubes
½-1 tsp garam masala
6 tbsp whole milk, or 4 tbsp double cream
1-2 tsp lemon juice, or to taste

Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. *If you use frozen spinach, you can omit this step

Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute.

Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes.

Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste. Serve with pilaff rice or naan bread.

BBC

Teriyaki Chicken

3/4 cup soy sauce* (or mix tamari** and water in equal proportions to make 3/4 cup)
3/4 cup sake
3/4 cup mirin
4 Tbsp sugar
A 1-inch piece of ginger, grated fine
4 skinless, boneless chicken breasts, about 1 1/4 to 1 1/2 pounds total (set out for 30 minutes to come to room temp)
2-3 Tbsp sesame seeds

Mix the grated ginger, sugar, soy sauce, sake and mirin in a pot and bring to a boil. Add the chicken breasts, return to a simmer, then lower the heat to the lowest possible setting (warm if you can), on your smallest burner, and cover. The idea is to cook the chicken as gently as possible, below a simmer. Cook for 20 minutes. If you are working with somewhat large chicken breasts, you may need to cook them longer, or cut them in half before cooking.

While the chicken is poaching, toast the sesame seeds in a dry pan until they begin to brown. Move to a small bowl and set aside.

Remove the chicken breasts from the teryaki sauce, set on a plate and wrap with foil. Bring the sauce back to a boil and boil vigorously until the sauce is reduced to a syrup, about 8-10 minutes. Keep an eye on the sauce, stirring it occasionally.

To serve, slice the chicken breasts, cover with the teriyaki sauce and sprinkle sesame seeds on them. Serve with plain white rice.

Simply Recipes

Bok Choy

1 1/2 pounds bok choy or baby bok choy
1 1/2 tablespoons sesame, vegetable or peanut oil
1-2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
3 tablespoons broth or water (or 2 tablespoons broth/water + 1 tablespoon sake)
salt to taste
1/2 teaspoon sesame oil(omit if sesame used above)

Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.

Finely mince garlic and grate fresh ginger with a microplane grater.

Place wok or frying pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with salt and drizzle a bit of sesame oil on top.

Recipe from SteamyKitchen.com

M&S Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1 tbs at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 11 to 13 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

All Recipes

Veggie Cobbler Ezra Poundcake

1 TABLESPOON VEGETABLE OIL (OR BUTTER)
1 1/2 CUPS COARSELY CHOPPED ONIONS
1 FENNEL BULB, CORE REMOVED, THINLY SLICED (OPTIONAL)
2 OR 3 GARLIC CLOVES, MINCED
1 TEASPOON SALT
1 TO 2 TEASPOONS DRIED THYME
1/2 TEASPOON CRUSHED RED PEPPER FLAKES
4 TO 5 CUPS SLICED MUSHROOMS
1 TABLESPOON DIJON MUSTARD
2 CUPS PEELED AND CHOPPED SWEET POTATOES (OR BUTTERNUT SQUASH)
2 CUPS CHOPPED POTATOES
2 CUPS PEELED AND CHOPPED CARROTS (OR PARSNIPS)
1/2 TEASPOON GROUND BLACK PEPPER
3 CUPS WATER OR VEGETABLE STOCK
3 TABLESPOONS CORNSTARCH DISSOLVED IN 1/2 CUP COLD WATER
1 CUP FRESH OR FROZEN GREEN PEAS
1 CUP FRESH OR FROZEN CORN KERNELS
1 TABLESPOON SOY SAUCE
1/2 TEASPOON SALT
DASH OF HOT SAUCE (OPTIONAL)

Biscuit Topping:
2 CUPS UNBLEACHED ALL-PURPOSE FLOUR
1/2 TEASPOON SALT
1 TABLESPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
6 TABLESPOONS MELTED BUTTER
1 CUP BUTTERMILK OR PLAIN YOGURT
1 TEASPOON CHOPPED FRESH DILL (OR ANY HERB YOU HAVE ON HAND)

Warm the oil in a Dutch oven or soup pot. Add the onions, fennel and garlic, cover, and cook on medium heat for 10 to 12 minutes, stirring occasionally.

Add the salt, thyme, crushed red pepper flakes, mushrooms and mustard. Cook until the mushrooms start to release their juices, about 5 minutes.

Add the sweet potato, white potato, carrot, black pepper and water or stock, and bring to a boil. Then reduce the heat, cover, and simmer for 15 to 20 minutes, until the vegetables are just tender.Preheat the oven to 400 degrees F. Lightly oil a 9 x 13-inch baking dish.

Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt. Taste and adjust the seasonings, if needed. (You can also add a dash of hot sauce.)
Pour the vegetables into the prepared baking dish, and set aside.

In a mixing bowl, sift together the flour, salt, baking powder, and baking soda. In a separate bowl, mix together the melted butter and buttermilk or yogurt. Combine the wet and dry ingredients with as few strokes as possible to make a soft dough.
Drop the biscuit batter over the vegetables in the dish in six equal mounds. Sprinkle the dill over the dough.

Bake for 25 to 30 minutes, or until a knife inserted into the center of a biscuit comes out clean. Serve immediately.

Nigella's Tarragon Chicken

2 Tsp garlic oil
1/2 tsp dried tarragon
2 chicken breasts
80 ml white wine
!/2 tsp sea salt
60 ml double cream
Pepper
Fresh tarragon

Hear garlic oil in smallish pan and add the tarragon, cook for 1 minute. Put the chicken in the pan and cook for 5 minutes. Turn the breasts over and add the wine. Let the wine come to a boil and add the salt. Turn down temperature, cover and let simmer for 10 minutes. Check the chicken is cooked through.

Remove breasts from pan. Bring liquid to a boil and add cream. Add some pepper and sprinkle with fresh tarragon.

Nigella's Scallops and Peas

500g frozen petits pois
1–2 x 15ml tablespoons Thai green curry paste
75g crème fraîche
sea salt flakes or pouring salt, to taste
2 teaspoons groundnut or other flavourless oil
2 teaspoons butter
6 big scallops (such as sold in shell by fishmongers) or 10–12 small ones (such as sold in packets in the supermarket), preferably diver-caught
juice 1 lime
1–2 x 15ml tablespoons chopped
fresh coriander or Thai basil

Cook the peas in boiling, slightly salted water until tender, then drain and tip into a blender, adding 1 tablespoon curry paste and the crème fraîche. Season to taste with salt and perhaps add more curry paste, depending how strong it is.
Heat the oil and butter in a frying pan until foamy, then fry the scallops for about 2 minutes a side. If you are using big scallops, then it is sometimes easier to cut them in half across. When they are cooked, they will have just lost their raw look in the middle and be lusciously tender, while golden and almost caramelized on the outside.
Lift the scallops onto 2 warmed plates and then de-glaze the hot pan by squeezing in the lime juice. stir to mix well and pick up every scrap of flavour, then pour this over the scallops on each plate.
Dish up the pea purée alongside the scallops, and sprinkle with the chopped coriander or thai basil. Serve with another wedge of lime, if you feel like it.

Serves 2 (this is a LOT of peas)

Carnitas

1 3 1/2 - 4 lb pork butt (pork shoulder), cut into 2 inch cubes*
Table salt and black pepper
1 tsp ground cumin
1 small onion
2 bay leaves
1 tsp dried oregano
2 tbsp juice from 1 lime
2 cups water
1 medium orange, halved

Preheat oven to 300 degrees. Combine pork, 1tsp of salt, 1/2 tsp pepper, cumin, onion, bay leaves, oregano, lime juice and water in large Dutch oven (liquid should barely cover the meat). Juice orange into bowl and remove seeds (I did this right into pot), add juice and spend orange halves. I also used 2 oranges as they were small ones. Bring to simmer on stove top, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork 2-2 1/2 hrs. Flip meat once during this time.

Remove pot from oven and use slotted spoon to removed all meat from liquid, placing in a bowl or on a plate for use later. Remove the onion, orange halves, bay leaves and gross of fat chunks (keep fat liquid) still in liquid. Simmer clean liquid until it is reduce to the point where a spatula leaves a wide clean spot when pulled through. This took me about 20 minute of boiling. About 1 cup of reduced liquid.

Pull the pork apart and return to reduced liquid to coat. Then transfer meat to cookie sheet or broiler pan and place under broiler for 5-8 minutes or until the meat is brown and crispy on one side. Rex would have liked me to have flipped the meat to get it brown on another side but it was pretty good as it was.

* the meat should have about 1/8 of an inch of fat on it, otherwise it will be too lean. you want it nicely marbled.

Recipe adapted from Cook's Illustrated

Vanilla Milk and Chocolate Ice Cubes

Chocolate Ice Cubes

200ml milk
50ml water
1 tablespoon unsweetened cocoa powder
1 teaspoon sugar
1 tablespoon instant coffee (optional)
70g dark chocolate (66%)- I used milk

Vanilla milk
600ml milk
60g sugar
1 vanilla pod


Finely chop chocolate and place in a heatproof bowl.

Pour milk and water in a saucepan, add sugar, cocoa and coffee and mix thoroughly to avoid lumps. Bring to a boil over medium heat then remove from heat.
Pour over the chocolate, melt 5 minutes then mix gently with a wooden spoon to get a cream smooth and creamy.
Cool and pour into an ice cube tray and freeze.

For milk with vanilla

Pour milk into a large saucepan, add sugar and stir to dissolve.
Slit the vanilla pod in the middle, scrape the seeds and put them in the pan.
Bring to a boil over medium heat then remove from heat.
Cool, then refrigerate several hours or preferably overnight.


To serve, place ice cubes in glasses of chocolate (depending on size of glasses 3-4 ice cubes) and pour over the vanilla milk cold.
You can decorate the drink by serving with whipped cream and chocolate or cigarettes into the gourmet dessert by mixing the milk with the vanilla ice cream for a creamy milkshake: the Summer Shock Mister, irresistible nugget of Chocolate .

Simple and effective!

Recipe from Jean-Paul Hévin - I even kept the French translation as I thought it was cute.

Squash Ribbons with Goat Cheese and Pine Nuts

1 1/2 pounds small zucchini
1 1/2 pounds small yellow squash
6 tablespoons white wine vinegar or champagne vinegar
1/2 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup julienned fresh mint
1/4 cup julienned fresh basil
2 tablespoons minced fresh chives
6 ounces fresh goat cheese, crumbled
1/4 cup pine nuts, lightly toasted

Bring a large pot of salted water to a boil. Add zucchini and squash, and cook for 1 1/2 minutes. Drain. Set aside to cool.

When the squash are cool enough to handle, slice them very thin lengthwise, using a mandoline or a sharp knife. Transfer the squash ribbons to a large bowl.

In a small bowl, combine the vinegar, olive oil, salt and pepper.

When the squash has cooled completely, add the vinaigrette and herbs. Toss gently. Crumble the goat cheese over the top, and sprinkle with pine nuts. Serve immediately.


I think "pasta" style shredded zucchini would be a better texture. Couldn't get the strips thin enough.

Tres Leches

Cake:
1 cup all-purpose flour
1 ½ teaspoons baking powder
3 eggs, separated
1 cup granulated sugar
6 tablespoons milk
1 teaspoon vanilla extract

Three-Milk Topping:
2/3 cup evaporated milk
2/3 of a (14-ounce) can sweetened condensed milk
1/2 cup milk
3/4 cup sour cream (room temp or slightly warm)

Whipped Cream Topping:
1 cup cream
¼ cup powdered sugar
1 teaspoon vanilla

Preheat oven to 350 degrees. If using a glass pan, use 325 degrees F. Grease a 9 inch metal square pan or 9 inch glass pan (My pan was ugly, so I just lined the whole thing in Release Foil).

Sift flour with baking powder and set aside. In a large bowl with clean beaters, beat egg whites until fluffy. Add sugar gradually, beating to form stiff peaks. Add yolks, one at a time. Fold in flour mixture and milk; mix well but don’t beat. Pour batter into prepared pan and bake until edges are golden brown, about 30 to 35 minutes. Remove from oven; let cool on a rack.

Prepare Three-Milk Topping by combining all 4 ingredients. Using a skewer, make little holes all over the cake. Pour Topping over cake and let sit until all mixture is absorbed, 20 to 30 minutes. After it has sat for 30 or so minutes at room temperature, go ahead and refrigerate it.

Prepare Whipped Cream Topping Chill cream, bowl and beaters thoroughly. Beat cream with electric mixer until it begins to thicken. Gradually add sugar and vanilla and beat until stiff peaks form. Cover cake with whipped cream with a spatula or knife. Chill until ready to eat (tastes best the next day).

Topping, cut cake into squares and serve, or spread Whipped Cream Topping over squares of cake.

Cut cake and serve. Or cut the cake in squares and top with whipped cream when it is served.

*When doubled this recipe fits well into a 9x13 pan.
** Would add some almond extract to cake next time.

About 9 servings
Cookie Madness

Vietnamese Lime Leaf Chicken

Marinade
2 Tbs of Kafir lime leaves in water (fresh would work too)
6 garlic cloves, minced
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
4 teaspoons sugar
2 tablespoons vegetable oil
1/2 teaspoon Asian sesame oil

Sauce
6 tbs Fresh lime juice
3 tbs Asian fish sauce (preferably nuoc mam)
1/4 cup Sugar
1/2 cup Warm water
1 Garlic clove forced through press

2 breasts of chicken, sliced thinly
1/2 lb rice vermicelli noodles
handful of fresh basil leaves
handful of fresh mint leaves

Marinate chicken for 30-60 minutes.

Fry chicken until sauce evaporates and chicken begins to caramelize on the outside. Cook rice noodles and place on plate, drizzling with prepared sauce. Dress with torn mint and basil leaves. I'm too tired to write this properly.

(kinda) Cinnamon Ice Cream

1 cup whole milk
3/4 cup sugar
Pinch of salt
3 3 inch cinnamon sticks, broken up(should be 10 sticks)
2 cups heavy cream
5 large egg yolks

Warm the milk, sugar, cinnamon, salt and 1 cup of the heavy cream. Once warm, cover and let steep for 1 hr at room temperature.

Rewarm the cinnamon mixture. Remove cinnamon slivers with a mesh strainer and discard. Pour the remaining cup of heavy cream into a medium sized bowl.

In a separate bowl, whisk the egg yolks together. Use some warm milk to temper the eggs then proceed in making a custard. Once it coats the back of a spoon, pout into the remaining cup of cream using a strainer to catch any bits of scrambled egg. Stir over an ice bath until cool.

Freeze and mix in oatmeal cookie chunks.

**I think this is a bit too sweet and will make sweet cream ice cream for the cookie bits next time.

Great Oatmeal Cookies

2 3/4 cups all-purpose flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups (4 sticks) unsalted room temperature butter (I keep mine cold so that the cookies hold their shape better)
2 cups tightly packed light brown sugar
1 cup granulated sugar
2 teaspoons vanilla extract
3 large eggs
5 cups rolled oats
1 1/4 cups dark raisins (I replaced this with 1 1/4 cups each shredded coconuts and chopped walnuts)

**I made half and had 59 cookies (after eating some dough)

Preheat the oven to 375 degrees. Lightly spray cookie sheets with cooking spray or line them with parchment paper. Sift the flour, baking soda, cinnamon and salt into a bowl and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter, sugars and vanilla extract on medium speed until smooth and light in texture, 2 minutes. (If your butter is cold like mine, this will take a bit longer) Add the eggs one at a time, beating well after each addition. On low speed, mix in the dry ingredients, oats and raisins until just combined. (This would not have fit into my stand mixer) Scrape the bowl as needed to blend evenly. Chill the dough for 10 minutes.

The recipe called for the dough to then be rolled into logs for cutting. I prefer the free form of scooping the dough and dropping onto the cookie sheet, using a small ice cream scoop. In batches, bake until the cookies are cracked on top but slightly moist, rotating the pans (half way through baking) as necessary to bake evenly, 14-15 minutes. Transfer to wire racks and let cool completely.

I am using these as a mix in for cinnamon ice cream.

CIA

Amazing Sweet Potatoes

5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
1 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.

In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, egg, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.

In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.

Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

Wild Mushroom Spaghetti

9 to 11 ounces (250 to 300 grams) wild mixed mushrooms (I would probably buy around 14 ounces (400 grams) mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove garlic, finely chopped
1 to 2 small dried red chiles, pounded or very finely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
1 pound (455 grams) dried spaghetti
A small handful grated Parmesan
1 handful fresh parsley, roughly chopped
2 ounces (55 grams) unsalted butter

Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles. and blewits in half. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.

Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

Jamie Oliver

Rex's Fish Cakes

1 large fillet fish (we used cod)
1 large pre-cooked potato
3 Tbs mayo
1 egg
1 Tbs fresh herbs
salt
pepper
Bread crumbs(from 2 slices of bread)
2 tbs Veggie oil

Boil fish for approximately 10 minutes. Leave to cool for about 30 minutes or until you can handle the fish comfortably. Remove bones and skin from fish while flaking into a large mixing bowl.

Roughly smash the potatoes (if they aren't already) and mix into flaked fish. Add mayonnaise and egg and mix to combine. Incorporate the herbs and a pinch of salt and pepper into fish mixture.

Form into about 4-5 patties and dredge in bread crumbs. Heat oil in pan to a medium heat. Place fish patties in oil and brown on both sides. All ingredients are previously cooked, so you don't need to worry about cooking through, just browning.

* This is something Rex made up as he went along, so remember measurements weren't taken and these are only guesses. Adjust accordingly

** We used dill, thyme, and marjoram. Would like to use more dill next time but we both love it. We only used both marjoram and thyme cuz we can't tell the plants apart.

White Chicken Chili

2 tablespoons vegetable oil
1 pound diced, cooked chicken meat
1 onion, chopped
2 cloves garlic, minced
2 cups chicken broth (we end up using more)
1 (16 ounce) can diced tomatoes
1 diced green chile
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
1 (15 ounce) can white beans**
Handful of frozen corn
salt to taste
ground black pepper to taste
1 lime, sliced
1 Avocado
Sour Cream
Cheddar Cheese
Tortilla Chips
Cilantro

Heat oil, and cook onion and garlic until soft.

Stir in broth, tomatoes, chilies, and spices. Bring to a boil add chicken and beans then simmer for 1 hour for dry beans or 10 minutes for canned minutes.
Add corn; simmer 5 minutes. Season with salt and pepper to taste.

Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.

** Out of necessity we have to use dry beans and soak overnight. This means we need to simmer the chili for an hour. If using canned it only needs about 10 minutes.

Salted Caramel - Alton Brown

14 1/2 ounces sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon cream of tartar
1 cup heavy cream, room temperature
2 teaspoons soy sauce
8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
1 tsp vanilla
1 teaspoon coarse sea salt

Line the bottom and sides of an 8-inch square pan with parchment paper.

Combine the sugar, water, corn syrup, and cream of tartar in a heavy 4-quart saucepan and put over high heat. Stir occasionally until the sugar has dissolved. Cover and continue to cook for 5 minutes.

Meanwhile, combine the heavy cream and soy sauce in a liquid measuring cup. Have this and the butter standing by.

Remove the lid from the sugar mixture, and attach a candy thermometer to the side of the pan. When the sugar mixture reaches 230 degrees F, reduce the heat to medium and cook, without stirring, until the syrup is a golden color and is approaching 300 degrees F, about 6 to 7 minutes. At this point, there is less likelihood of any crystallization, so gently swirl the pan to break up any hot pockets.

When the temperature approaches 350 degrees F, it will turn deep amber. Remove the pan from the heat, and gently swirl again to break up all of the hot pockets. Cool for 2 minutes.

Carefully incorporate the cream, soy mixture, butter and vanilla into the pan. Stir to combine. Return the caramel to medium heat, stir until the butter is completely melted, and continue cooking until it reaches 255 degrees F. Remove from the heat and pour into the parchment-lined pan, tap gently to release air bubbles.

Cool on a cooling rack for 30 minutes, and then sprinkle evenly with the salt. Continue cooling on the rack for an additional 3 1/2 hours. Cut into 1-inch pieces and wrap individually in parchment. Store in an airtight container for up to a week.

** Rex may have omitted the Soy Sauce. These are like crack, can't stop!

Jam Roly Poly

1 1/2 cups self-rising flour
Pinch of salt
75g/3 oz shredded suet or vegetable shortening
Zest of one lemon
6 tbs jam (raspberry was great)
Cold water

Preheat oven to 350. Line baking sheet with parchment.

Sift flour and salt into a medium bowl. Stir in suet and lemon zest. Mix with cold water, a little at a time, until you can gather the mixture into a soft ball with your fingers. Knead on a lightly floured board until smooth and pliable.

Gently roll pastry into a rectangle that is approx 8 x 12 inches. Spread jam evenly over the pastry, leaving 3/4 in boundary.

Brush the pastry edges with a little water and roll up the pastry. Take care not to squeeze out the jam. Place roll, seam side down, on the baking sheet. Cook for 30-40 minutes until risen, golden and cooked through. Leave roll to cool for a few minutes. Cut into thick slices and server with cream, custard, ice cream or whipped cream.

AMAZING!!

Best Tortilla Soup

8 cups chicken broth/stock
1 tablespoon minced fresh garlic
2 tablespoons fresh cilantro, minced
1 tablespoon onion flakes
1 can chopped tomatoes
1 tablespoon chipotle chiles in adobo seasoning
1 teaspoon salt, or to taste(omitted)

2-3 cups shredded rotisserie chicken meat
Bag of tortilla chips(thick cut)

6-8 ounces Monterey Jack cheese, grated (we used mild cheddar and it was fine)
2 avocados, peeled and sliced
Sour Cream

Place the broth, garlic, cilantro, onion, tomatoes, chiles with adobo and salt in a large pot and simmer for about 15 minutes.

Add the chicken and continue cooking for another 15 minutes.

Place a handful of fried tortilla strips in the bottom of your serving bowls. Ladle some soup over the tortilla strips and top with a little cheese, a dollop of sour cream and a few slices of avocado. Serves 6-10.

** we cut this recipe in half and it would have served 3 maximum. It was the BEST we have ever made.

Indonesian Ginger Chicken

1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8-12 cloves)
1/2 cup grated ginger

~3.5 lbs of bone-in skin-on chicken(2 chickens)

1 Tbs corn starch

Cook honey, soy, garlic, and ginger in small sauce pan until honey has melted. Place chicken in Pyrex baking pan (9x13), skin side down and pour on sauce. Cover with foil and marinate overnight in the refrigerator (3 hrs is fine).

Preheat oven to 350.

Bake chicken for 30 min with the foil still on. Uncover the pan and turn chicken skin side up and raise the temp to 375. Bake for another 30 minutes or until the juices run clear. Remove chicken to serving plate and bring pan juices (there will be a lot) to a boil in a small sauce pan. Create a slurry with corn stark and let marinade thicken into a glaze. Pour over chicken or serve as a gravy.

This was excellent with stir fried veggies and coconut rice.

Ina Garten

Szechuan Green Beans

1 lb fresh green beans
vegetable oil cooking spray or 2 tablespoons peanut oil
1 teaspoon ginger, peeled, minced
1 garlic clove, minced
2 tablespoons water
1 tablespoon soy sauce
1 teaspoon cornstarch
1/2 teaspoon brown sugar
1/2 teaspoon sesame oil
pinch crushed red pepper flakes

Wash beans, trim ends and remove strings.

Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot. Add ginger and garlic and saute 30 secs. Add beans, saute 5 minutes.

Combine 2 tablespoons water and remaining 5 ingredients. Stir well. Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.

Parsnip Soup

3 large parsnips, peeled, cut into 1-inch pieces


2 tablespoons butter
1 leek, chopped (about 1 cup)
3 cups chicken stock
1 cup milk
pinch of ground allspice
6 bacon strips, sliced and baked with parsnips
Sour cream

Preheat oven to 400°F. Spread out parsnips and chopped bacon in single layer on rimmed baking sheet. Roast parsnips until brown, stirring occasionally, about 30 minutes.

Melt butter in heavy large saucepan over medium heat. Add leek and sauté until soft and translucent, about 5 minutes. Add parsnips and bacon and sauté 5 minutes. Add stock and boil until parsnips are tender, about 5 minutes. Add milk. Remove from heat. Working in batches, puree soup in blender. Return to saucepan. Stir in allspice. Season with salt and pepper. (Can be made 2 days ahead. Cool, then cover and chill.) Bring soup to simmer. Ladle into bowls. Top with dollop of sour cream and serve.

Variation of Creamy Parsnip Soup from Epicurious