pickyfrench

1 bag carrots

Half bag strawberries

Half bag cherries

Half can pumpkin

Prunes

Pear juice

1 bag kale

1 bag straw berries

Prunes

Pear or orange juice

1 bag carrot

1 bag mango

Tangerine juice

Apples

Toddler Meatballs with Veggies
New; May 2024

▢1/2 cup carrots, roughly chopped
▢1/2 cup parsley leaves, lightly packed
▢1 small onion, peeled and halved
▢1/2 cup Italian-flavored bread crumbs
▢1 pound ground beef
▢1 egg
▢2 tablespoons milk
▢1/2 teaspoon salt
▢1/2 cup grated Parmesan

Preheat the oven to 375 degrees F and line a rimmed baking sheet with foil. Coat with nonstick spray. Place the carrots, parsley, and onion into a food processor. Grind well, stopping to scrape down the sides of the bowl as needed.
Add the remaining ingredients and grind to combine into a smooth mixture. Portion into 2-tablespoon-size meatballs and place on the prepared baking sheet.
Bake for 22-25 minutes or until cooked through. Serve with warm marinara sauce and pasta (or ketchup and other simple sides!) as desired.

original: https://www.yummytoddlerfood.com/hidden-veggie-toddler-meatballs/

Toddler Lamb Meatballs

New: May 2024

▢1/4 cup diced onion
▢1/4 cup diced carrot
▢2 tablespoons fresh parsley leaves (or 1 teaspoon dried parsley)
▢1 pound ground lamb
▢1 teaspoon cumin
▢1 egg
▢1/4 cup shredded cheddar cheese (or Monterey Jack)
▢1/2 teaspoon salt
▢1/3 cup plain breadcrumbs

1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and coat with nonstick spray.
2. Place the onion, carrot, and fresh parsley (if using) into the bowl of a food processor. Grind finely for about 30 seconds.
3. Add the lamb, cumin, egg, cheese, raisins or apricots, salt, and breadcrumbs or cornmeal and combine well for 30-60 seconds, stopping to scrape down the sides of the bowl as needed.
4. Form into 1-inch balls and place on baking sheet.
5. Bake for 18-20 minutes, or until just starting to brown.
6. Drain on paper towels and serve with Cucumber Sauce or in your favorite marinara sauce with a sprinkle of cinnamon and cumin.
x

Luca hates these: 6 month-1 yr
Luca actually eats these: 15 months

original: https://www.yummytoddlerfood.com/mini-moroccan-meatballs-recipe/

new: sep 2025

from Khushbu's book

Made this for Luca's Birthday

Actually makes a reasonable amount of frosting, not too much, had no leftovers

Ingredients

Cake

3 and 3/4 cups (443g) cake flour (spooned & leveled)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 and 1/4 cups (282g) unsalted butter, softened to room temperature

2 cups (400g) granulated sugar

1/3 cup (80ml) vegetable oil (used peanut)

4 large eggs, at room temperature*

2 large egg whites, at room temperature*

3 teaspoons (15ml) pure vanilla extract

1.5 tablespoon vinegar, fill to 1 and 1/2 cups milk, sit for 5 min (this replaces buttermilk)

3/4 cup (135g) sprinkles

Vanilla Buttercream

1 and 1/2 cups (340g) unsalted butter, softened to room temperature

5 and 1/2 cups (650g) confectioners’ sugar (I used a whole 680g bag of powdered sugar from whole foods)

1/3 cup (80ml) heavy cream, at room temperature

3 teaspoons (15ml) pure vanilla extract

1/8 teaspoon salt

optional: additional sprinkles for garnish

Preheat oven to 350°F (177°C). Grease three 8-inch or 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.

Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed for 5 full minutes until completely creamed together and fluffy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat for 1 minute until combined. Add the eggs, egg whites, and vanilla extract and beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

Add dry ingredients and buttermilk in three additions, mixing after each addition just until incorporated. Do not over-mix this batter. The batter will be velvety and thick. Gently fold in the sprinkles. Pour and spread the batter evenly into each cake pan. Put wet cake bands on pan.

Bake for around 27–30 minutes or until the cakes are baked through. Tent the cakes with foil after about 15 minutes to prevent the sides and top from over-browning. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.

Allow cakes to cool in the pans set on a wire rack for 20 minutes. Run a knife around the edges and then remove cakes from pans. (DON'T SKIP THIS STEP)!

Place cakes directly on wire racks to cool completely. The cakes must be completely cool before frosting and assembling.

Make the frosting: In a large bowl using a handheld mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for 30 seconds and then switch to high speed and beat for 2 minutes. Add more confectioners’ sugar if frosting seems too thin; more cream if frosting is too thick; or an extra pinch of salt if frosting is too sweet.

Assemble cake + apply crumb coat: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place one cake layer on your cake stand, cake turntable, or serving plate. Using a flat icing spatula or small offset spatula, evenly cover the top with about 1 cup (about 250g) of frosting. Repeat with second cake layer, 1 more cup of frosting, and then the top cake layer. Spread a thin layer of frosting on the top and around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Chill uncovered in the refrigerator for at least 30 minutes and up to 3 hours to set the crumb coat.

Spread the remaining frosting all over the top and sides. Garnish with extra sprinkles, if desired.

Serve cake immediately, or if you need to store it for a few hours, place it in a cake carrier at room temperature for up to 4 hours. For longer storage, refrigerate covered cake for up to 1 day. Cake is best served at room temperature, though, so if it’s been refrigerated, let it sit out at room temperature for 30 minutes before serving.

Cover leftover cake tightly and store it in the refrigerator for 5 days. Again, I like using a cake carrier for storing and transporting.

from amazon fresh recipes

Mango Lassi

New: July 2024

1.5 c frozen mango

3/4 c greek yogurt

3/4 c milk

1 T sugar

1/4 t cardamom

Blend mangos, milk and sugar

Add in yogurt, cardamom and stir

Add saffron for garnish

Chill for an hour before serving

Naan

New: June 2024

Ingredients

1 tsp instant / rapid rise yeast (regular fine)

1/2 cup warm tap water (~40°C/105°F in temperature)

1 tbsp white sugar

2 tbsp milk , full fat (low fat ok too)

1 1/2 tbsp whisked egg , at room temp (around 1/2 an egg, Note 2)

1/2 tsp salt , cooking / kosher

1 3/4 cups bread flour ,

30g / 2 tbsp ghee or unsalted butter , melted (Note 4)

Finishes:

30g / 2 tbsp tbsp ghee or butter , melted (Note 4)

1 small garlic clove , for Garlic Butter option (Note 5)

Nigella seeds

Coriander/cilantro , finely chopped

e naan) – Monterey Jack, cheddar, tasty, colby, anything that melts (shred yourself) (Note 6)

Instructions

Bloom yeast: Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.

Egg and milk: Whisk milk and egg together.

Flour: Sift flour and salt into a separate bowl.

Add wet ingredients: Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.

Proof 1: Cover the bowl with cling-wrap, then leave in a warm place for 1 - 1.5 hrs until it doubles in size. (Note 7)

Cut into 6 pieces: Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under .

Proof 2: Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.

Roll out: Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 - 4mm / 0.12 - 0.16" thick rounds (about 16cm / 6.5" wide).

Heat skillet: Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)

Cook naan: Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.

Cook remaining naan: Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.

Finishing: Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!

from:https://www.recipetineats.com/naan-recipe/#wprm-recipe-container-58510

Zucchini and Chickpea Fritters

1 cup chickpea flour
1/2 teaspoon salt
1/2 teaspoon turmeric
2 medium zucchinis, grated (about 2 cups)
1/4 cup chopped fresh basil
1/4 cup olive oil, divided
3 /4 cup water, additional water as needed 

In a large bowl, whisk chickpea flour with salt and turmeric. Stir in zucchini, basil, 2 teaspoons olive oil, and water. Add more water as necessary, 1 tablespoon at a time, until the batter is the consistency of pancake batter.  

Let the batter stand for at least 30 minutes in the refrigerator (this can be prepared the night before). If the batter is too thick when removed from the refrigerator, add another tablespoon of water.  

Heat the remaining olive oil in a large nonstick skillet on medium high. When oil is hot, pour batter and spread with a spoon to create 3-inch fritters. Cook until golden brown, about 2 minutes, then flip and cook another 2 minutes or until fritter is cooked throughout. Repeat process with remaining oil and batter. Top as desired and serve warm.  

from: https://fredhutch.cafebonappetit.com/zucchini-and-chickpea-fritters/

Tortilla de Patatas

2 ½ cups extra virgin olive oil
5 medium Yukon Gold Potatoes , (about 2 - 2.5 lbs), peeled and thinly sliced (about ¼ inch thick), then quartered
1 large yellow onion, quartered then sliced
7-8 eggs , beaten
2 teaspoons crushed sea salt , divided

Instructions

1. Add olive oil to a large skillet over medium heat. Get it a little warm, doesn't have to be hot yet.
2. Add potato and onion; they should be mostly covered with olive oil (add a little more oil if needed). Season with 1 ½ teaspoon sea salt. Cook on medium-high heat, maintaining a gentle boil, for 8-12 minutes, turning occasionally, until potatoes are just fork tender. Don’t overcook.
3. Drain potatoes in a colander, reserving oil. Taste and season with more salt, if needed. Allow to cool for a few minutes.
4. Meanwhile crack eggs into a bowl and season with about ½ tsp salt. Beat eggs together. Add potato and onion and toss to coat.
5. Add a little bit of oil to the bottom of a 10-inch non-stick skillet over high heat. Once hot, pour potato mixture into it and cook on high heat for 1 minute. Reduce heat to medium-low and cook for about 5 minutes.
6. Run a rubber spatula along the outer edges of the tortilla to make sure it’s not sticking and to help it form its shape.
7. Once it starts to firm up around the edges and in the center (although it will still be a little runny on toplace a large plate (larger than the size of the paover the pan and flip the omelette onto the plate.
8. At this point, the cooked side of the tortilla de patatas should be facing up.
Now gently slide the omelette back into the pan. Aim the back of the omelette to slide into the back of the skillet and use the spatula to help slide the rest of it off the plate and into the pan. Then use the spatula again to press the sides of the omelette in and under, to keep that rounded edge.
9. Cook on high heat for 1 minute, and low heat for 2-3 more minutes or until done. It’s done when it feels set in the center and a knife or toothpick inserted into the center comes out clean.
10. Flip the finished tortilla de patata back onto a plate, and serve. Serve warm or at room temperature.

Notes
This dish can be enjoyed warm, cold, or at room temperature. Store leftovers covered, in the fridge.

Originally from: https://tastesbetterfromscratch.com/tortilla-de-patatas/

Rib eye or t bone

oil

butter

season steak with salt at least 45 min in advance or fridge over night

hot cast iron with oil

sear, flipping

turn to medium

add butter

baste and flip

done when 120 inside

https://food52.com/recipes/67882-j-kenji-lopez-alt-s-butter-basted-pan-seared-thick-cut-steaks

Ingredients
2 tablespoons refined coconut oil
2 large yellow onion, finely chopped (about 2 cups)
1 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.
Originally appeared in Food & Wine magazine, May 2024

Zucchini Fritters

▢ 3 small shredded zucchini (squeezed very dry)

▢ 1 egg

▢ ⅓ cup shredded cheddar cheese

▢ ⅓ cup whole-wheat flour

▢ ½ teaspoon cumin

▢ ¼ teaspoon salt

Spread the grated zucchini on a clean dish towel. Let sit while the oven preheats to 400 degrees F. Grease 6 cups of a muffin tin.

Roll up zucchini and press to remove all excess moisture.

Place the zucchini in a medium bowl the rest of the ingredients. Stir to combine.

Fill prepared muffin cups about half full. Bake for 20-22 minutes or until the edges and tops are lightly golden brown.

Let cool for 2 minutes and remove from cups. Serve warm with ketchup or salsa for dipping, if desired.

from: https://www.yummytoddlerfood.com/easy-zucchini-fritter-muffins/

Ginger Sesame Cabbage Pasta

New: April 2024

Original.

1 thumb of ginger, sliced

1 head of napa cabbage, thinly sliced

Chicken powder

Soy Sauce

2 eggs, lightly beaten

Sesame oil

1/2 lb of pasta

1. Start boiling salted water for pasta

2. Add slices of ginger to a hot frying pan

3. Add white parts of thin sliced cabbage, cook for a little, then add the rest of the cabbage and turn heat down to medium low

4. Boil pasta, turn cabbage heat to low if you have to wait

5. Add chicken powder and soy sauce to cabbage

6. Add in hot noodles and let some starch water come too

7. slowly pour in beaten egg with constant mixing

8. Add sesame oil to taste

Baby Chicken Nuggets

1 pound ground chicken
1 cup mashed sweet potato (or fully cooked and cubed sweet potato)
½ teaspoon salt
¼ teaspoon onion powder (optional; you could also add garlic powder or dried oregano)
½ cup regular or panko-style bread crumbs

Instructions

Mash together the chicken, sweet potato, salt, and onion powder in a medium bowl with a potato masher or a large fork. Place the bread crumbs into a separate shallow bowl.
Form the chicken mixture into 1-tablespoon-size balls and roll in bread crumbs.
Flatten slightly (or shape into nuggets) and place on a parchment-lined baking sheet.
Optional: Spray or brush lightly with olive oil.
Bake for 22-24 minutes at 375 degrees F or until golden brown on the bottom and cooked through.
Remove from oven, let cool for a minute or two and serve warm.

Can freeze fully cooked for 6 months

https://www.yummytoddlerfood.com/chicken-nuggets-with-sweet-potato/

Ingredients
2 tablespoon Ghee or Oil
2 teaspoon Cumin seeds (Jeera)
2 Green chili pepper optional (japaleno)
2 Onions diced
1 tablespoon Garlic minced
1 tablespoon Ginger grated
1 can of whole tomates
2 cup Brown lentils (Whole Masoor Dal) rinsed and soaked for at least 30 min
5 cups Water
2 tablespoon Lime juice
Cilantro to garnish

Spices
½ teaspoon Ground Turmeric (Haldi powder)
2 teaspoon Coriander powder (Dhaniya powder)
1 teaspoon Red Chili powder (Mirchi powder) adjust to taste, I used mild Kashmiri red chili powder
1 teaspoon Garam Masala
2 teaspoon Salt adjust to taste

Instructions

Add ghee to hot dutch oven then and cumin seeds. Saute for 30 seconds.
When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
Add tomato and spices. Stir and sauté for another 2 minutes.
Add the lentils, water and stir well.
Cook on stovetop partly covered for 30-35 minutes until the lentils are cooked and soft. You might have to add more water as it evaporates in the pan.
Garnish with cilantro. Serve dal with roti, naan or rice.

https://pipingpotcurry.com/brown-lentil-masoor-dal-instant-pot/#wprm-recipe-container-8269

INGREDIENTS

2 cups chicken stock (can use vegetable both or water)

1/2 cup pastina (I like using the Barillo stars)

1 egg, lightly beaten

1 Tablespoon butter

1/4 cup pecorino romano or parmesan grated + extra to serve

Salt and pepper

INSTRUCTIONS

1. In a small pot on a high heat, bring the chicken stock to a boil.

2. Add the pastina to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid-- about 5-6 minutes.

3. Take the pastina off the heat, slowly pour in beaten egg while stirring

4. Season to taste with salt and pepper and stir through the cheese and butter.

5. Finish off with a sprinkling of extra cheese.

https://www.bowlofdelicious.com/rhode-island-clam-chowder/?fbclid=IwAR1zzgHcTdk0TEOoH0piuWZ2lpX8b9etiN8_dOEEV5tbq-dxchcUqMRehMA

Chicken Tinga

2 bone-in, skin-on chicken breast halves (about 1 1/4 pounds; 550g)
Kosher salt and freshly ground black pepper
2 tablespoons (30ml) lard or vegetable oil
6 ounces tomatillos, peeled (170g; about 2 medium)
6 ounces ripe plum tomatoes (170g; about 2 medium)
4 medium garlic cloves
1 small white onion, finely chopped
2 teaspoons dried oregano (preferably Mexican)
2 bay leaves
2 tablespoons (30ml) cider vinegar
2 cups (475ml) homemade or store-bought low-sodium chicken stock (or water)
2 to 3 canned chipotle chiles in adobo sauce, plus 1 tablespoon (15ml) sauce from can
2 teaspoons (10ml) Asian fish sauce

Season chicken generously with salt and pepper.

Heat oil in a medium saucepan over high heat until shimmering. Add chicken skin-side-down and cook, without moving, until well-browned, 6 to 8 minutes. (Lower heat if pot is smoking excessively or chicken starts to burn). Flip chicken and cook on second side for 2 minutes.
Transfer to a large plate.

Immediately add tomatillos, tomatoes, and garlic to pot (don't need to chop). Cook, flipping occasionally, until blistered and browned in spots, about 5 minutes.

Add onion (chopped) and cook, stirring, until softened, about 2 minutes.

Add oregano and bay leaves and cook, stirring, until aromatic, about 30 seconds.

Add vinegar and stock. Return chicken to pot, bring to a boil over high heat, then reduce to a bare simmer. Cover pot and cook, turning chicken occasionally, until chicken registers 145°F (63°C) when an instant-read thermometer is inserted into the center of thickest part, 20 to 30 minutes. Transfer chicken to a bowl and set aside. Continue cooking sauce at a hard simmer, stirring, until reduced to about half its original volume, about 5 minutes longer.

Add chipotle chiles and adobo, remove and discard bay leaves, and blend sauce using an immersion blender or by transferring to a countertop blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cool enough to handle, discard skin and bones and finely shred meat. Return it to the sauce. Add fish sauce and stir to combine.

Bring to a simmer and cook, stirring, until sauce thickens and coats chicken. It should be very moist but not soupy. Season to taste with salt and pepper (if necessary).
originally from: https://www.seriouseats.com/chicken-tinga-spicy-mexican-shredded-chicken-recipe

Ground pork

Wood ears

Green onion

Jicama (?)

https://www.hungryhuy.com/banh-cuon/

https://jenhdao.com/banh-cuon/

Cavolo Nero Pasta

New: Jan 2024

1 bunch dinosaur kale -- stems removed (cavolo nero)

4 cloves garlic

200ml olive oil

200g Pasta (rigatoni best)

1 lemon

100g Parmesan

Black pepper + salt

Blanch the cavolo nero leaves in boiling salted water with 3 gloves of garlic for 3 minutes. Blend with a raw glove of garlic & the olive oil until you have a nice smooth consistency. Cook your pasta of choice in salted water. Drain & toss with the cavolo nero, finish off with extra olive oil, lemon zest, black pepper & parmesan.

Originally from: https://www.instagram.com/thomas_straker/reel/C2C3H3YISbE/

New: Jan 2024

Ingredients

1 pound lean ground beef 90% lean
3 garlic cloves minced
1 onion, thin sliced
1/4 napa cabbage, thin sliced

2 T cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

2 cups hot cooked white or brown rice
sliced green onions and sesame seeds for garnish

Instructions
In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. Drain the grease.
In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
Serve over hot rice and garnish with green onions and sesame seeds.

originall from: https://therecipecritic.com/korean-ground-beef-rice-bowls/

Tteokbokki 떡볶이

Ingredients
New: JAN 2024

suggestionL make a half recipe because this doesn't keep well

MAIN
6 oz Korean rice cakes (half bag), separated
1-2 sheet Korean fish cakes, rinsed over hot water & cut into bite size pieces
1.5 cups Korean soup stock (dried kelp and dried anchovy stock) OR just chicken broth
1 onion , thinly sliced
1/4 napa cabbage, thinly sliced

TTEOKBOKKI SAUCE (MIX THESE IN A BOWL)
2 Tbsp gochujang (Korean chili paste)
0.5 Tbsp raw sugar
1/2 Tbsp soy sauce
1 tsp minced garlic
.5 tsp gochugaru (Korean chili flakes)

GARNISH
1 tsp toasted sesame seeds
1 tsp sesame oil
1 stalk green onion , finely chopped

Instructions
Unless your rice cakes are soft already, soak them in warm water for 10 mins.
Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

New: November 2023

gross. don't make again.

New: November 2023

1 head of cauliflower

paste

2 t harissa paste

1 t paprika

1 t agve

1 T olive oil

topping

1 shallot, chopped

1/2 a chili (or red chili flakes)

1 Bunch of coriander, chopped

sauce

2 part tahini

1 part soy sauce

3 parts water

Remove leaves and base of cauliflower, boil for 5 min

Make harissa paste

Remove cauliflower from water, dry and coat with the marinade

Roast for 40 min at 350

Make topping by frying in olive oil

When done cooking, put topping on cauliflower and drizzle with sauce

Skip the yogurt sauce

Lasagne Soup

New November 2023

From Tiktok clair mitzka "heresyourbite"

1 yellow onion, sliced

6 cloves minced garlic

1 lb groud beef

2T tomato paste

salt and pepper

oregano

red pepper flakes

1 can crushed or whole tomatoes

5 cups chicken stock

1/2 lasagne noodles broken up

1/2 cup heavy cream

fresh basil

1 ball of mozzarella, sliced

Heat olive oil in pan

Brown onions, add garlic cook 30 seconds), add beef cook until no longer pink

Add tomato paste, season with salt, pepper, oregano, and red pepeer to taste, cook for about a minute

Add tomatoes and broth, bring to a boil

Add in lasagne noodles

Reduce heat and simmer fro 10 minutes

Add heavy cream and basil

Serve with sliced mozzarella on top

FOR THE CAKE
1¾ cups cake/pastry or all purpose flour
1½ teaspoons baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1½ teaspoon cinnamon
3 large eggs (room temperature)
½ cup brown sugar (lightly packed)
½ cup granulated sugar
¾ cup pumpkin puree (not pumpkin pie filling)
1/2 cup vegetable oil (I used corn or sunflower oil)
For room temperature remove the ingredients from the fridge approximately 45-60 minutes before using.
MAPLE GLAZE
1½ cups icing / powdered sugar (sifted)
2 tablespoons pure maple syrup
1 teaspoon vanilla
1-2 tablespoons cream or milk
INSTRUCTIONS

Pre-heat oven to 350° and grease and flour or spray a 9½ inch (24cm) bundt or 8 or 9 inch (20-22cm) cake pan.
FOR THE CAKE
AD
In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.
In a large bowl beat the eggs and sugars until light, approximately 4-5 minutes on low medium speed, then add the pumpkin puree and the oil, beat until combined. Add the whisked dry ingredients and beat until just combined. (do not over beat).
Pour into the prepared cake pan and bake for approximately 30-40 minutes or until a toothpick comes clean or with a few crumbs attached. Let sit 15-20 minutes in the pan, then remove to a wire rack until completely cooled. Glaze and sprinkle with chopped nuts if desired. Enjoy!
MAPLE GLAZE
In a medium bowl mix all ingredients until smooth. (if too thin add more powdered sugar if too thick add more cream).

Pumpkin Bread

New: Oct 2023

Makes 2x loaf pans
▢2 cups granulated sugar
▢1/2 cup butter , softened
▢3 large eggs
▢2 teaspoons vanilla extract
▢15 ounces canned pumpkin
▢2 3/4 cups all-purpose flour
▢1/2 teaspoon baking powder
▢1 1/2 teaspoons baking soda
▢1 teaspoon salt
▢3/4 teaspoon ground cinnamon
▢1/4 teaspoon ground cloves
▢1/4 teaspoon ground nutmeg
▢1/2 cup milk
▢12 ounce package chocolate chips

Instructions

Preheat oven to 350 degrees F. Line the bottom of two 8.5 x 4.5 inch loaf pans* with a piece of parchment paper. Spray all over with cooking spray.

Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined.

Add eggs, pumpkin and vanilla and mix to combine.

In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.

Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.

Mini loaves will bake for around 25-35 minutes.

originally from: https://tastesbetterfromscratch.com/pumpkin-chocolate-chip-bread/

Preheat bbq to high

Remove membrane

Season with salt pepper paprika cumin and garlic

Put meat side down and sear for 10 min

Put foil on upper rack and move there bone side down

Turn to low

Cook for 45 min

Matcha Marble Pound Cake 抹茶マーブルパウンドケーキ
New: September 2023

INGREDIENTS

Bring all ingredients to room temp!!
160 g unsalted butter (1½ sticks, 12 Tbsp; at room temperature)
160 g sugar (¾ cup + 2 tsp)
4 large eggs (50 g each w/o shell) ROOM TEMP
200 g cake flour (weigh your flour or use the “fluff and sprinkle“ method and level it off)
1 tsp baking powder
¼ tsp Diamond Crystal kosher salt
60 ml milk
20 g matcha (green tea powder) (1 Tbsp matcha is 6 g)

OVEN SETUP
Center a rack in the oven and preheat it to 350ºF (180ºC). Use the residual butter on the butter wrapper to grease the pan (8½ x 4½ x 2¾ inches). Then, place the parchment paper inside the pan (the paper will stick to the butter).

CAKE
Put the room-temperature 160 g unsalted butter (12 Tbsp) in a large bowl. Use an electric hand mixer (or stand mixer) to beat it on medium speed until it is light and fluffy, about 1–2 minutes. The butter will be pale in color and have lots of little tails forming around the beaters. Tip: This process adds air to the mixture and is crucial for a light and delicate cake texture.

Add 160 g sugar (¾ cup + 2 tsp) to the whipped butter. Cream the butter and sugar thoroughly on medium (not high) speed, about 5 minutes, until it is light and fluffy. The color is pale and the sugar is completely dissolved. Tip: The sharp sugar grains cut through the butter and create the tiny air pockets that aerate the batter and cause leavening. This process is very important for the light and delicate texture of the pound cake.

Crack 4 large eggs (50 g each w/o shell) in a small bowl and whisk well.

Add the beaten eggs, 1 Tbsp at a time, to the butter mixture and beat well after each addition. Repeat until all the egg is incorporated. IMPORTANT: You must add and blend only a very small amount of egg at a time to achieve a smooth mixture (not a curdled mixture). Tip: The eggs contain water, while the yolks and the butter contain fats. Remember, oil and water will not mix without an emulsifier (in this case, the yolks) that suspends fat molecules in water to make a smooth mixture. If there is a slightly curdled appearance to the batter after adding the eggs, don’t worry. The emulsification is usually complete enough that the batter will become smooth when you add the flour. The flour helps to absorb some of the excess water, too.

Next, add the dry ingredients in three stages. Put 200 g cake flour, 1 tsp baking powder, and ¼ tsp Diamond Crystal kosher salt in a fine-mesh sieve. Sift one-third of these dry ingredients into the bowl of the egg mixture. Switch to a silicone spatula (or use a mixer on the lowest speed) and combine the mixture by hand so you can scrape the bottom of the bowl to get any dry pockets of flour.
Now, add the second one-third of the dry ingredients and mix again.

Finally, stir in the remaining third of the dry ingredients. Mix it just until the batter is smooth. Tip: Even though we are using a low-protein cake flour, excess mixing will develop the gluten and the cake will rise nicely in the oven, then sink as soon as you pull it out. A sunken cake has a tougher crumb with dense, moist, and gluey streaks.

MATCHA PASTE
Next, make a paste with the matcha: Heat 60 ml milk in a microwave or saucepan until warm (roughly body temperature). Gradually add the milk, 1 Tbsp at a time, to 20 g matcha (green tea powder) in a medium bowl. Whisk well until combined. Tip: Warm liquid is easier to blend with matcha.
Add one-third of the batter to the bowl with the matcha. Use a silicone spatula to fold the batter into the matcha paste just until the it's smooth and homogenous. Do not overmix.

Now, combine the green and yellow batters to create a marbled pattern. Add the matcha batter to the original yellow batter in 6-8 separate dollops scattered around the bowl. To swirl the two batters, use a silicone spatula to scoop the batter from the bottom of the bowl and fold it onto itself while rotating the bowl a quarter turn. Repeat this two more times only.

Pour the batter into the pan without mixing the batter, keeping the swirl effect. Tap the cake pan on the countertop once to release an air pockets.

Using an offset spatula, smooth out the surface of the batter without mixing too much.
Put the cake pan in the oven. Lower the oven temperature to 340ºF (170ºC) and bake for 50 to 60 minutes.
After 15 minutes, open the oven and quickly score the top of the cake with a sharp knife. (Please read the blog post why we do this). Continue to bake.

Originally from: https://www.justonecookbook.com/matcha-marble-pound-cake/

Enoki Rolls

New: June 2023

Ingredients
20 thin slices of Beef
2 enoki mushroom, separated into 10 portions

Half a green cabbaged, sliced
1 yellow onion, sliced
4 eggs, beaten
Green onion to garnish
Rice

Sauce:
2 cup of Dashi Stock
6 tbsp of Soy Sauce
4 tbsp of Mirin or Sugar
1 tsp of white pepper

One thin slice of beef, one portion of enoki mushroom, roll it up and rest it opening side facing down.
In a bowl, mix dashi stock, soy sauce, mirin or sugar, and black pepper.

Drizzle oil in a pan, and Add onion. Turn the heat to medium-high and pan-fry for 3-4 minutes or until the onion is slightly translucent and soft. Add cabbage and stir until tilted

Place the sliced beef on top of the onion, drizzle in the sauce, put the lid on, and let it cook for 3 minutes.

Remove the lid, turn the beef, and depending on the cut/thickness of the beef, you may need to cook another 1-2 minutes.

Drizzle the egg all over the pan onto the sauce, and simmer for another 2-3 minutes.

Garnish with green onion, and enjoy!

Originally found a version on tik tok

Adapted from: https://tiffycooks.com/beef-rice-bowl-20-minutes/

Market Kitchen Almond Coconut Granola

New: jul 2023

INGREDIENTS
4 cups old-fashioned rolled oats
1 ½ cup slivered almonds
1/2 teaspoon fine-grain sea salt
½ teaspoon ground cinnamon
3/4 cup melted coconut oil or olive oil
½ cup maple syrup
1 teaspoon vanilla extract
1 cup coconut flakes*

INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit and line two large, rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the oats, nuts, salt and cinnamon (not coconut yet). Stir to blend.
Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
Bake 10 min, add in coconut flakes, stir (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer).
Bake until lightly golden, about 11 to 14 more minutes; 21 to 24 minutes total. The granola will further crisp up as it cools.
Let the granola cool completely, undisturbed (at least 45 minutes).
Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

loosely adapted from: https://cookieandkate.com/healthy-granola-recipe/#tasty-recipes-23967-jump-target

2 cups cooked chicken breast chopped

½ cup mayonnaise

1 stalk celery chopped

Diced red onion

1 tablespoon dijon mustard

Vegetable Souvlaki

New: Aug 2023

Ingredients
1 eggplant
1 1/2 yellow bell pepper
8 cherry tomatoes
1/2 red onion
200g halloumi cheese (7 ounces)
4 tbsps olive oil
juice of 1 lemon
1/2 tsp dried oregano
2 pita breads
4 metal or wooden skewers

Instructions
To make these delicious vegetable skewers (souvlaki), start by preparing the vegetables. Halve and deseed the peppers and cut in 2 cm chunks. Cut the red onion into wedges and roughly chop. Top and tail the eggplant, cut it in half and slice in 2 cm chunks.
Cut the halloumi cheese in 2 cm cubes and place in a large bowl. Add the veggies, drizzle with the olive oil and lemon juice, sprinkle with dried oregano and season. Mix well with your hands, so that all the flavours blend.
Assemble the vegetable skewers. Thread the vegetables and halloumi cheese, comfortably on the skewers, so that everything cooks evenly. If using wooden skewers, cut them to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.)
Preheat a grill or griddle pan on a high heat. Grill the vegetable skewers for about 12 minutes, turning once on each side, until nicely coloured and softened. Don’t forget to to bast with any leftover marinade, as they cook.
In the meantime, warm the pita breads for a few minutes in the oven.
Serve these amazing vegetable skewers with the warm pita breads, some leafy greens and a big dollop of Greek yogurt. Enjoy!

From: https://www.mygreekdish.com/recipe/vegetable-skewers-souvlaki-halloumi-pita-bread/

Pork Souvlaki

New: Aug 2022

Ingredients
For the pork souvlaki
800g pork tenderloin or pork neck (boneless), cut in 2cm chunks (28 ounces)
100ml good-quality olive oil (1/3 of a cup and 1 tbsp)
juice of 1/2 lemon
1 tbsp vinegar
1 tbsp dried oregano
1 tsp honey
salt and freshly ground pepper
8 wooden skewers

For the tzatziki sauce
1 cucumber
2 cloves of garlic
1/4 of a cup olive oil
500g of yogurt (18 ounces)
1–2 tbsps of red wine vinegar
1–2 tbsps chopped dill (optional)
salt and freshly ground pepper to taste
To serve
8 pita breads
2 red onions, sliced
1 tomato sliced

Instructions
To prepare the pork souvlaki (skewers), cut the pork into 2 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 20 minutes.
In the meantime prepare the tzatziki sauce for the pork souvlaki. Pour into a food processor the olive oil and 2 cloves of garlic; blend until the garlic is diluted (don’t leave any large pieces of garlic). Into a large bowl, grate the cucumber, season with salt and pepper and leave it aside for 10 minutes. Wrap the grated cucumber into a towel and squeeze, in order to get rid of most of the water. Into a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of chopped dill, 1-2 of red wine vinegar, salt and pepper and mix. Tore in the fridge and serve cold.
Cut the wooden skewers to fit your griddle pan and soak them in water for 10 minutes. (This will prevent them from burning.) Thread the pieces of pork, comfortably, on the skewers.
Preheat a grill or griddle pan on a high heat. Cook the pork skewers for about 10 minutes, turning occasionally, until nicely coloured and cooked through.
While your pork is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 1-2 minutes.
To serve the pork souvlaki (skewers), slice 2 red onions and place on a platter; top with the pork skewers, drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce or wrap them up like a sandwich, adding some tzatziki, sliced onions and tomatoes. Enjoy!
From: https://www.mygreekdish.com/recipe/pork-souvlaki-skewers-with-tzatziki/

Lamb Souvlaki

New: Aug 2022

Ingredients

1kg lamb leg or shoulder, cut into chunks (35 oz.)
80ml olive oil (approx. 5–6 tbsps)
2 cloves of garlic, crushed
juice of 1 lemon
2 red onions, roughly chopped
1 tsp dried Greek oregano
1 tsp dried thyme or some fresh thyme, chopped
1/2 tsp smoked sweet paprika (optional)
1/2 tsp cumin (optional)
salt and freshly ground pepper
10 metal or wooden skewers

Instructions
To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
Prepare the marinade for the lamb kebab. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper – don’t add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It’s best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
In the meantime prepare the tzatziki sauce. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
To assemble the lamb kebab you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don’t forget to season your lamb souvlaki with salt.
Heat a grill, barbecue or griddle pan and cook the lamb kebab for about 10-15 minutes, until cooked to your liking.
In the meantime prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.
from: https://www.mygreekdish.com/recipe/greek-lamb-souvlaki-recipe-skewers-with-pita-bread/#tasty-recipes-250336-jump-target

Chicken Souvlaki

New: Aug 2022

Ingredients
For the chicken souvlaki
4 boneless chicken breasts (approx. 1 kg/35 ounces)
4 tbsps olive oil
juice of 1 lemon
1 clove of garlic, minced
2 tbsp dried oregano
salt and freshly ground pepper

For the tzatziki sauce
1 cucumber
2 cloves of garlic, minced
1/4 of a cup extra virgin olive oil
500g of strained yogurt (18 ounces)
1–2 tbsps of red wine vinegar
a pinch of salt
To serve
8 pita breads
olive oil
1–2 tsps dried oregano
1 tomato sliced
1 red onion sliced
fried potatoes (optional)
romaine (cos) lettuce (optional)
salt and freshly ground pepper
8–9 wooden skewers

Instructions
1. To prepare this chicken souvlaki recipe, start by preparing the marinade. Cut the chicken breasts into 2-3 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.

2. In the meantime prepare the tzatziki sauce for the chicken souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.

3. To assemble the chicken souvlaki (skewers), cut the wooden skewers to fit your griddle pan and soak them in water. (This will prevent them from burning.) Thread the chicken pieces, comfortably, on the skewers.

4. Preheat a grill or griddle pan on a high heat. Cook the chicken souvlaki (skewers) for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.
While your chicken souvlaki is cooking, prepare the pita breads. Preheat the oven to 250C. Use a cooking brush to oil the pita breads on both sides and season with salt and oregano. Place a large oven tray (upside down) at the bottom of the oven and place the pita breads on top of the tray. Bake for 2 minutes. (Alternatively you can use a griddle pan or a grill.)

To serve the chicken souvlaki (skewers), slice 2 red onions and place on a platter; top with the chicken souvlaki (skewers), drizzle with some extra virgin olive oil and a good squeeze of lemon juice. Serve while still warm with some pita breads and tzatziki sauce. You can also serve the chicken souvlaki (skewers) wrapped, like a sandwich. Spread some tzatziki sauce on the pita breads and top it with the chicken souvlaki (skewers), sliced onions, tomatoes and fried potatoes and wrap. Enjoy!

From: https://www.mygreekdish.com/recipe/souvlaki-with-chicken-and-pita-breads/#tasty-recipes-250295-jump-target

Healthy Peanut Butter Banana Muffins

New: May 2023

Ingredients

Wet ingredients:

3 medium ripe bananas

¾ cup drippy peanut butter (just peanuts and salt or some other nut butter or mix)

2 large eggs

¼ cup pure maple syrup

2 teaspoons vanilla extract

1/2 tablespoon milk (almond, oat, dairy etc)

Dry ingredients:

1 cup oats blitzed into a flour in food processor

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon salt

⅓ cup mini chocolate chips (plus 2-3 tablespoons for sprinkling on top)

Instructions

Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners and spray the inside with nonstick cooking spray to prevent muffins from sticking to liners.

In a large bowl, mix together the mashed bananas, peanut butter, eggs, pure maple syrup, vanilla extract and milk of choice until smooth.

Next stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin liners.

Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 12 muffins.

From: https://www.ambitiouskitchen.com/healthy-peanut-butter-banana-muffins-dairy-free-gluten-free/

Egg Foo Young

New: May 2023

1/4 napa cabbage, thinly sliced
4-6 eggs (depending on size of cabbage)
~0.5 lb shrimp, cut into small bite sized chunks
2-3 green onions, sliced
Dash of White Pepper
Dash of Garlic Powder
Dash of Sugar
Dash of Salt
Use Japanese bbq sauce instead of gravy

1. Stir together all ingredients, let rest for ~5-10 min while cast iron heats

2. Heat cast iron pan (or any frying pan) to medium heat

3. Add peanut oil

4. Drop mixture by heaping tablespoon

5. Flatten out with back of spatula, should be ~4 inches in diameter (don't make too large otherwise difficult to flip)

6. Cook ~3 min per side

Extra easy:

2 egg

1.5 c thin sliced Napa cabbage

Dash salt

Dash sugar

Cook for 6 min or so in hot griddle with oil

Use Japanese bbq sauce instead of gravy

original based on from Harlan Yee, facebook

EGG FOO YOUNG RECIPE
Note: The amounts I’ve listed are approximate because I don’t use a written recipe. The following directions will make 3 patties. Repeat to make more.

1 heaping cup of diced cabbage.
1 Tbsp chopped green onion
1/3 cup chopped protein (chicken, shrimp or pork)
Dash of salt
1/8 tsp sugar
2 eggs

Egg foo young directions: Add everything together in a bowl. Stir until egg is completely incorporated throughout. Let sit for about a minute. Preheat non-stick pan to medium heat and add about 1.5 to 2 tablespoons oil. Then give the ingredients a few stirs before pouring 3 equal size patties into pan. They should be approximately the size of a burger patty. Flip when bottom side is golden brown. Then cook for another couple of minutes or until egg is fully cooked and golden brown.

GRAVY RECIPE
(First make a roux by heating 1 cup of canola oil in small pot then stirring in 1 cup of flour until mixture is smooth and lightly golden)

4 cups water
4 tsp Better Than Bouillon beef concentrate
Salt and dash of sugar taste

Gravy directions: Boil water then add Better Than Bouillon. When at full boil slowly whisk in roux until desired thickness (you do not need all of it). Then add a dash of salt and sugar to taste.

https://thewoksoflife.com/hong-kong-style-clay-pot-rice/

try adding cabbage and shiitake

Lemongrass Meatball

2 lb Turkey

1/2 chopped yellow onion

2 stalk lemon grass

4 cloves garlic

3-4 green onion

3 T fish sauce

5 T light soy

2 T sugar

INGREDIENTS
1.5 Lbs ground turkey or pork
1/4 yellow onion chopped
1 stalk lemongrass finely chopped
2 cloves garlic finely chopped
1-2 stalks green onion finely chopped

SEASONINGS
2 Tbsp fish sauce
4 Tbsp soy sauce
4 Tbsp sugar (can be reduced if desired)
1/2 tsp salt

Note: When chopping lemongrass only use the thicker bottom part.
Start by mixing seasoning ingredients together until sugar is mostly dissolved. In a large bowl add meat and pour In marinade. Mix together thoroughly. Then incorporate lemongrass, onion, garlic and green onion into the meat. Marinate at least 30 minutes or overnight. You can test cook a spoonful of meat to see if you need to adjust seasonings. Form 1.5 inch meatballs and pan fry until done. Turkey is great but fattier meat like ground pork would make these more juicy. Enjoy!

Noodles: soak rice noodles until almost cooked

Fry shredded carrots in Turkey oil

Add noodles

Add fish sauce, rice vinegar garlic powder (real garlic better— add with carrots)

Add spinach cook until noodles dond

originally from facebook seattle foodies group:

New: May. 2023 (from Linda)
3 cups old-fashioned rolled oats
1 1/2 cups unbleached organic all-purpose flour
5 tablespoons brewer's yeast
3 tablespoons whole flaxseed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
12 tablespoons organic unsalted butter
1 1/2 cups organic cane sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups dark chocolate chips/chunks
feel free to add: unsweetened flaked coconut chopped almonds, 1 to 2 tablespoons of almond butter

Preheat the oven the 350 degrees F.

In a large bowl, whisk together the oats, flour, yeast, flaxseed, baking powder, soda, cinnamon and salt.

In the bowl of your electric mixer, beat the butter and coconut oil on medium speed until creamy.

Add in the sugar and beat on medium to high speed until fluffy, about 4 to 5 minutes, scraping down the sides of the bowl if needed.

Add in the eggs, beating until combined, about 2 to 3 minutes.

Add in the vanilla extract and beat until combined again.

Gradually add in the dry ingredients, beating on low speed until just combined and mixed.

Stir in the chocolate chips with a spatula until they are evenly dispersed.

Scoop the dough into 1-inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart.

Bake for 10 to 14 minutes, or until the bottoms are just golden. Let cool completely before storing in a sealed container.

original: https://www.howsweeteats.com/2015/02/lactation-cookies/

Ingredients
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ cup unsalted butter
1 cup white sugar
5 eggs
½ teaspoon vanilla extract
2 cups whole milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 ½ cups heavy whipping cream
1 cup white sugar
1 teaspoon vanilla extract

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
Sift flour and baking powder together; set aside.
Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs and vanilla; beat well. Add flour mixture, about 1/2 cup at a time, mixing until well blended. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.
Mix whole milk, condensed milk, and evaporated milk together in a bowl; pour over the top of the cooled cake and allow to soak in.
Whip cream, remaining 1 cup of sugar, and 1 teaspoon vanilla in a chilled glass or metal bowl with an electric mixer until thick. Spread over the top of the filling. Keep cake refrigerated until serving.
https://www.allrecipes.com/recipe/7399/tres-leches-milk-cake/

New: April 2023

425g bread flour

75 g Seigle flour

390 water

11 g salt

1/2 t yeast

New: April 2023

Zha Jiang Mian (炸酱面) Beijing Noodles

new: May 2023

4 servings

INGREDIENTS

1/2 lb ground pork

1.5 teaspoon cornstarch

1 teaspoon sesame oil

1/4 teaspoon white pepper

1 thumb minced ginger

5 cloves garlic (minced)

9 fresh shiitake mushrooms (finely sliced)

3 tablespoons sweet bean sauce

3 tablespoons ground bean sauce

1 tablespoon dark soy sauce

1/2 cup water

1 zucchini (julienned)

8 oz. dried wheat noodles (or 1 pound fresh wheat noodles)

1 cup carrots (julienned)

1/2 cup bean sprouts

3 scallions (julienned)

INSTRUCTIONS

Marinate the pork with the following for 15 minutes: cornstarch, sesame oil, white pepper.

Heat a tablespoon oil (or less or none) in your wok over medium heat and add marinated ground pork to the wok. Cook for a minute to brown it, and then add the ginger, garlic, and mushrooms. Stir fry everything together for another 2-3 minutes.

Add the sweet bean sauce, ground bean sauce, dark soy sauce, and water, stirring everything together well. Lower the heat and cover the wok. Add zucchini Simmer the sauce for 15-20 minutes, stirring occasionally to prevent sticking.

While that’s happening, cook the noodles according to the package directions.

In last 5 min of simmer add carrots, bean spouts and scallions.

Mix with the sauce and toss with the julienned carrots, cucumbers, and scallions. This amount of sauce should be good for 4 servings.

https://thewoksoflife.com/beijing-fried-sauce-noodles-zha-jiang-mian/#recipe

Make a half recipe of no-cheese pesto (4 oz, 1 box of basil) but LEAVE OUT salt

Use ~350 grams of pasta

1 lb white mushroom

1 large yellow onion

1 handful of sundried tomatoes (not too many bc gets salty fast)

1 pint grape tomatoes

Medium shrimp or cooked chicken

Tune Wraps

Two tortilla sized low carb wraps

Spread with guacamole

Layer 1 leaf of green leaf lettuce per wrap

Tomato slices

Tuna salad:

1 can albacore tuna in olive oil drained

1 tbs Dijon mustard

One pack of mayo

One stalk diced celery

8 black olives, smushed

Never make this. Was soggy oily and diguesting

https://www.thekitchn.com/best-focaccia-secret-23472745

https://www.thekitchn.com/samin-nosrat-salt-fat-acid-heat-ligurian-focaccia-22949343

New: April 2023

1 1/3 cup warm water (about 110°F)

2 teaspoons sugar or honey (Or better yet, barley malt)

2.25 t yeast (1 (0.25 ounce) package)

3 1/2 cups all purpose flour

1/4 cup extra virgin olive oil, plus more for drizzling

2 teaspoons flaky sea salt, plus extra for sprinkling*

2 sprigs fresh rosemary

Proof the yeast. Add warm water (about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.

Knead the dough. Set the mixer to low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)

First dough rise. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil , then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by a sunny window) and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.

Second dough rise. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until the dough is about 1/2-inch thick*. Cover the dough again with plastic wrap, and let the dough continue to rise for another 20 minutes.

Prepare the dough. Preheat oven to 400°F. Transfer the dough to a large parchment-covered baking sheet (or press it into a 9 x 13-inch baking dish). Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.

Bake. Bake for 20 minutes, or until the dough is slightly golden and cooked through.

Serve. Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

Originally from: https://www.gimmesomeoven.com/rosemary-focaccia-bread/

Okonomiyaki

New: March 2023

For the Okonomiyaki Batter

Mix in one bowl

1 cup all-purpose flour

1/4 tsp kosher salt

1 tsp baking powder

2 Tbs cornstarch

Mix in a second bowl

3/4 cup dashi (3/4 cup water + 1 tsp dashi powder)

6 large eggs

1/2 panko

Mix in

1/4 head of napa cabbage

3 chopped green onion

Don't over mix.

Quick Okomomiyaki Sauce

1 T sugar

1.25 T oyster sauce

3 T ketchup (2 packets)

2.5 T Worcestershire sauce

Topping

1 chopped green onion

Japanese 7 spice

Furikaki

Preheat pan on medium heat

Cook on medium heat (5 min per side?)

Flip once

https://www.justonecookbook.com/okonomiyaki/

https://www.wandercooks.com/okonomiyaki-japanese-savoury-pancakes/

https://www.bbcgoodfood.com/recipes/japanese-okonomiyaki
https://www.bbcgoodfood.com/recipes/okonomiyaki
https://www.seriouseats.com/recipes/2016/05/okonomiyaki-japanese-pancake-cabbage-recipe.html

New: Feb 2023

Ingredients
8 ounces spinach, cleaned and washed
1 garlic clove, minced
1 green onion, chopped
1½ teaspoon soy sauce
1½ teaspoon toasted sesame oil
2 teaspoon toasted sesame seeds

Boil 8 to 10 cups of water in a large pot.
Blanch the spinach for 30 seconds to 1 minute with lid off, stirring with a wooden spoon.
Strain the spinach and rinse in cold water a couple of times to remove any residual dirt.
Squeeze out excess water and cut a few times into bite size pieces.
Mix the spinach with garlic, green onion, soy sauce, toasted sesame oil, and sesame seeds in a mixing bowl by hand.

Korean sigeumchi namul (시금치 나물: spinach side dish)
Transfer to a bowl or plate and garnish with silgochu, if used.
Serve with rice.

Originally from:

https://www.maangchi.com/recipe/sigumchi-namul

New: March 2023

INGREDIENTS
1 pound chicken tenderloins (or breasts)
2 eggs
½ cup flour
½ cup panko breadcrumbs
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
½ teaspoon Italian seasoning
Salt and pepper to taste

INSTRUCTIONS
Preheat air fryer to 400 degrees.
If using chicken breasts, cut them into thin 1-inch strips.
Set up the batter by putting the flour and eggs in separate bowls. Whisk the eggs.
Fill a third bowl with panko breadcrumbs, onion powder, garlic powder, paprika, Italian seasoning, and salt and pepper to taste. Mix to combine.
Dip chicken tenderloins or breasts into flour, then the eggs, and lastly the breadcrumbs.
Place coated chicken in the air fryer. Do not overcrowd. Cook for 7-10 minutes, until 165 degrees F at the thickest part.
Enjoy immediately or freeze for up to 3 months.

Originally from
https://www.everydayfamilycooking.com/air-fryer-chicken-tenders/#mv-creation-3-jtr

New Feb 2023
Double Recipe:

Daal
2 cups (1 bag) of red lentils, soaked at least 30 min and rinsed until water runs clear
5 cups of water
2 t turmeric
1 t salt
1 t red pepper flakes
2 chopped onion (save a few slices for tharka)
8 garlic cloves sliced
1 inch ginger chopped

Tharka
4 T ghee
1.t cumin seeds
1 t red pepper
Few slices of onion
4 garlic cloves
2 birds eye chilis (optional)

1. Soak lentils
2. Heat pot and add ghee
3. Add onions, garlic, ginger and fry until onions translucent
4. Add soaked lentils and daal spices to pot
5. Add water and put on low simmer for 20 min
6. Make tharka:
7. Add ghee and all tharka all spices small pot
8. Heat slowly until sizzling
9. Add tharka to daal and stir

Use 2 cloves garlic in oil, 4 in main. Extra ginger and spices. Half chili peppers and just one in oil. Use almost whole onion except for slices that go in oil
Use just over 1 cup (half bag) red lentils
Fry in oil until garlic is golden brown.

New : Jan 2023

Overnight Focaccia (makes about 3 servings)

2 cups (512 g) bread flour

1 teaspoons (5 g) kosher salt

1 teaspoons (4 g) instant yeast, see notes above if using active dry

1 cups (227 g) lukewarm water

2 tablespoons olive oil, divided

flaky sea salt, such as Maldon

1 to 2 teaspoons whole rosemary leaves, optional

INSTRUCTIONS

Make the dough: In a large tupperware, stir together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Seal the tupperware and put in the fridge for at least 12 hours or for as long as three days.

WHEN READY TO BAKE

Line 8 inch straight side cake pan with parchment round and grease sides with butter (bc oil won't stay put)

Pour a tablespoon of oil into the center of pan.

Shape dough into pan, make diviots with fingers, cover add olive oil to top and cover tightly with tin foil.

Prewarm for ~15 min at 100 ˚F in mini oven.

Add rosemary and flaky salt, re-form divots.

Cook at 425 for 30-35 minutes.

Remove from pan, let cool for 10 minutes before slicing.

Make half recipe (original 4 cups flower)

Originally from:
https://alexandracooks.com/2018/03/02/overnight-refrigerator-focaccia-best-focaccia/

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