Ellis Recipes

Servings:

Ingredients

• 90 g soft bread crumbs
• 30 g grated Parmesan cheese
• 1/2 tsp garlic salt
• 1/2 tsp dried oregano
• 4 whitefish fillets

Directions

• Preheat oven to 425. In a shallow bowl, combine bread crumbs, cheese, garlic salt and oregano. Coat fillets in crumb mixture. Place on a baking sheet coated with cooking spray.
• Bake 8-12 minutes or until fish flakes easily with a fork.

Servings:

Ingredients

• 1 pound ziti or penne pasta
• Kosher salt
• 1 tablespoon extra virgin olive oil
• 1 pound bulk Italian sausage, ground beef, or ground pork
• 1 large onion, chopped
• 1/2 tsp garlic powder
• 1 tablespoon minced fresh rosemary or basil
• 1 tablespoon Italian seasoning
• 1/2 teaspoon red pepper flakes
• 4 cups jarred marinara or pasta sauce, or make your own tomato sauce
• Black pepper, to taste
• 8 ounces mozzarella cheese, shredded
• 1 cup grated Parmesan or pecorino cheese
• 1 heaping cup ricotta cheese

Instructions

• Preheat the oven to 350F.
• Heat a large pot of salted water (for every 2 quarts of water, one tablespoon of salt) to a strong boil. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente.
• Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
• While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large saut pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well.
• Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.
• When the meat is mostly browned, add the onions and stir well to combine. Saut everything until the onions are translucent and beginning to brown.
• Add the garlic, rosemary or basil, Italian seasoning, and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.
• Spread a thin layer of the sauce in the bottom of a casserole pan, then dot the surface with half the ricotta cheese. Ladle a spoonful of sauce into the pasta, stir it well and then add the pasta into the casserole.
• Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese.
• Bake uncovered in the oven at 350F until the top is lightly browned and the cheese melted, about 20 to 25 minutes. Let stand for 10 minutes before serving.

Servings:

Ingredients

• 3 pounds beef chuck roast
• 4 cloves garlic, minced
• 2 chipotles in adobo sauce, chopped
• 1 4 oz can diced green chiles
• 1 small white onion, finely chopped
• 1/4 cup fresh lime juice
• 2 TBSP apple cider vinegar
• 3 bay leaves
• 1 TBSP ground cumin
• 1 TBSP dried oregano
• 2 tsp fine sea salt
• 1 tsp freshly-ground black pepper
• 1/4 tsp ground cloves
• 1/2 cup beef stock or water

Instructions

• Slow cook. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
• Shred and toss. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.
• Serve. Use a pair of tongs or a slotted spoon to serve the barbacoa beef and enjoy!

Servings:

Ingredients

• 2 bell peppers
• 2 dried red chiles (i used 6 birds eye chilies)
• 3 tablespoons cooking oil
• 2 fresh green chiles, thinly sliced (serranos)
• 2 large garlic cloves, thinly sliced (added a third small clove)
• 1.5 inch piece of ginger, washed but not peeled, thinly sliced
• 1 red onion, thinly sliced
• 500 g top sirloin steak, sliced into long, thin strips
• 1.5 teaspoons unrefined salt
• 1/2 - 3/4 teaspoon crushed Sichuan peppercorns
• 1 tablespoon sesame oil
• 1 tablespoon light soy sauce
• 2 scallions, washed and thinly sliced, including green tips

Directions

• Place the dried chiles on a chopping board and press down on them, just to break them apart a little, then thinly slice them.
• Heat the oil in a large wok over medium-high heat.
• When it is hot, add both dried and fresh chiles and stir briskly until they darken,
• then add the garlic and ginger. After a minute, when the garlic and ginger have started to brown, add the onion and keep stir-frying for several minutes, until the onion is golden brown.
• Now add the beef, salt, and Sichuan pepper.
• Stir-fry for 6-7 minutes to seal the meat. If you find that the juices are not being released from the meat (which can happen with coarser cuts), cover the wok for a minute or so to help things along. (Did about 4-5 min here)
• When the juices have run and been reabsorbed, add the peppers, followed by the sesame oil and soy sauce. Stir everything well, then turn up the heat to high, and stir-fry for about 5 minutes, taking care not to overcook the veg. (Maybe did 4 min here. Use judgement)
• Garnish with the scallions and serve.

Servings:

Ingredients

• 1 chicken about 3-4 pounds
• 1 can beer
• 3 tablespoons chicken seasoning

Instructions

Remove and discard any giblets inside the chicken.

Open the beer and empty half of the can (into a glass for the chef is fine!)

Combine the spice rub and massage over the chicken. Place the chicken over the beer can, legs down and place in a 9" cast iron skillet.

To Grill

Preheat grill to medium heat, about 375°F.

Place the cast iron skillet with the beer can and chicken directly the grill. Close the lid and allow to cook until tender and the chicken reaches 165°F in the breast and 180°F in the thigh. (Approximately 50-60 minutes).

Carefully remove from the grill, discard beer can and rest 10 minutes, tented with foil, before carving.

To Bake

Preheat oven to 375°F.

Place the cast iron skillet with the beer can chicken in the oven. Allow to cook until tender and the chicken reaches 165°F in the breast and 180°F in the thigh. (Approximately 45-60 minutes).

Carefully remove from the oven, discard beer can and rest 10 minutes, tented with foil, before carving.

Notes

To make my favorite homemade chicken seasoning combine the following:

• 1.5 teaspoons each: basil, paprika, onion powder, rosemary, dry mustard
• 3/4 teaspoon each: ground thyme, black pepper, garlic powder
• 1/2 teaspoon salt or to taste

Servings:

Equipment

• Sous vide
• skillet

Ingredients

• 2 frozen salmon fillet
• 1 TBSP butter
• old bay

Directions

• fill a large pot with hot water
• add sous vide and set temperature to 125F
• add frozen salmon fillets and sous vide for 1 hour
• heat skillet over medium heat
• remove salmon from bag, sprinkle one side generously with old bay
• add butter to skillet
• add salmon to fillet old bay side down, and sear for 2 minutes
• carefully remove salmon with spatula to avoid losing blackened meat to pan

Servings:

Ingredients

Brine

• 1 gallon cold tap water
• 1/2 cup table salt
• 2 lemons , quartered
• 10 sprigs parsley , fresh
• 7 sprigs thyme
• 2 sprigs rosemary
• 5 bay leaves, fresh (or 3 dried)
• 1/4 cup honey
• 6 garlic cloves, smashed (Note 3)
• 1 tbsp black peppercorns

Roast Chicken

• 1 whole broiler chicken
• 3 tbsp / 40 g butter , melted
• Salt and pepper to season

Instructions

Brining

• Pour about 1/3 of the water into a large pot (large enough for the brine and submerged chicken) with remaining Brine ingredients. Bring to boil boil 1 minute, stir to dissolve salt.
• Remove from heat, pour in remaining water. Cool completely before using (I cool about 30 min then refrigerate 1 1/2 hours). DO NOT put chicken in before full cool, this is a health hazard
• Flip chicken upside down so legs and breast are on underside. Submerge chicken in brine, cover and refrigerate for 12 – 24 hours. Don't worry if underside of chicken doesn't stay under water – the the breast side is, that is what matters.

Roasting

• Remove chicken from brine and pat dry to remove excess moisture.
• Tie legs with string (if desired), tuck wings under. Drizzle/brush with most of the butter all over, including underside (butter will firm up on contact).
• Sprinkle with pepper and the TINIEST pinch of salt, place chicken on a rack in a heavy based roasting tray. Set aside for 20 minutes.
• Preheat fan forced oven to 220°C/430°F.
• Turn down the oven to 180°C/350°F, then roast chicken for 50 minutes to 1 hour or until the internal temperature at the joint between the leg and thigh is 75°C/165°F, or until juices run clear.
• Check at 45 minutes, rotate the pan if not browning evenly, and brush top with remaining melted butter.
• Remove chicken from the roasting tray, cover loosely with foil and rest for 10 to 15 minutes.
• Chicken is so juicy, it needs little more than a tiny drizzle of the juices in the pan (go easy, it's salty). Otherwise, make a gravy while the chicken is resting

Servings:

Prep

• 1/4 cup cornstarch, as needed
• 2 lb organic chicken wings
• 1 gallon peanut oil

Batter

• 1/2 cup corn starch
• 1/4 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 2 tsp baking powder
• 2 tsp salt
• 1 tsp black pepper
• 2/3 cup water

Buffalo Sauce

• 1 stick butter
• 1 cup franks red hot

Directions

• start by adding the peanut oil to the deep fryer up to the MAX line and preheat to 350F
• Line two baking sheets with paper towels and wire racks
• Take each chicken wing and coat it in corn starch
• Let the wings sit in the fridge for 20 minutes
• While you're waiting, mix the dry ingredients for the batter, whisk, then add the water and whisk until smooth
• To make the sauce, melt the butter in the microwave and add the franks red hot, then whisk until smooth
• Remove the wings from the fridge and coat each wing in batter, placing on wire rack
• Deep fry in batches, about 8 wings at a time, for 10 minutes
• Remove from fryer and place on empty wire rack
• Add the wings to a large bowl, add the sauce, then using a spoon, toss the wings in Buffalo sauce or barbecue sauce

Servings:

Ingredients

• 14 oz canned lentils
• 5 TBSP butter
• 2 cups potatoes, diced
• 1/4 tsp ground ginger
• 15 oz can tomato sauce
• 15 oz can coconut milk
• 8 oz water
• 1 tsp better than bouillon vegetable
• 2 tsp garam masala
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp cardamom
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1/4 tsp red pepper flakes
• 1 tsp minced dried onions
• 1 tsp honey
• 1/2 tsp salt
• Juice of 1 lemon

Directions

• in large pot, saute potatoes in 1 TBSP butter for about 5 minutes, until they start to brown and get tender
• add the cooked lentils and everything else but the lemon and bring to a boil, then reduce heat to a simmer
• simmer for 20 minutes, then remove from heat and let sit for 10 mins, then mix in lemon juice

Servings:

Ingredients

• 8 oz water
• 1 TBSP butter
• 1/2 tsp salt
• 186 g couscous

Directions

• bring water, butter, and 1/2 tsp salt to a boil
• add couscous and stir, remove from heat, then cover and wait 5 mins
• fluff couscous and serve

Servings:

Ingredients

• 1 TBSP oil
• 1 medium white or yellow onion, finely diced
• 1 TBSP ground cumin
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 2 TBSP fresh ginger, minced
• 1 TBSP ground coriander
• 1 tsp chili powder
• 1 tsp ground turmeric
• 28 oz pureed or finely diced tomatoes
• 30 oz chickpeas, drained
• 1 tsp garam masala
• 2 tsp sugar
• 1 tsp amchoor powder

Instructions

• Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and salt
• Add garlic powder and ginger to the pan with the onions.
• Next add ground coriander, chili powder, and turmeric and stir to coat.
• Next add pureed tomatoes and chickpeas
• Bring to a boil, then reduce to a simmer for 20 minutes
• Remove from heat and add amchoor powder and garam masala. Stir to mix, then let cool slightly before serving.

Servings:

Ingredients

• 3 TBSP olive oil, divided
• 8 bone-in skinless chicken thighs
• Salt and pepper, to season
• 1 medium onion, diced
• 2 TBSP minced garlic, (or 6 cloves)
• 1 small yellow bell pepper (capsicum), diced
• 1 small red bell pepper (capsicum), diced
• 1 large carrot, peeled and sliced
• 10 oz (300 g) mushrooms, sliced
• 1/2 cup pitted black olives
• 8 sprigs thyme
• 2 TBSP each freshly chopped parsley and basil plus more to garnish
• 1 tsp dried oregano
• 150 ml red wine
• 28 oz (820 g) crushed tomatoes
• 2 TBSP tomato paste
• 7 oz (200 g) Roma tomatoes, halved
• 1/2 tsp red pepper flakes

Instructions

• Season chicken with salt and pepper.
• Heat 2 TBSP oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside.
• Add remaining oil to the pan. Saute the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds.Add the peppers, carrot, mushrooms and herbs; cook for 5 minutes until vegetables begin to soften.
• Pour in the wine, scraping up browned bits from the bottom of the skillet. Cook until wine is reduced, about 2 minutes.
• Add crushed tomatoes, tomato paste, Roma tomatoes and chill flakes. Season with salt and pepper to your tastes. Return chicken pieces to the skillet and continue to cook over stove top OR in the oven following the instructions below.

FOR STOVE TOP:

• Mix all of the ingredients together; cover with lid, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone. Add in the olives, allow to simmer for a further 10 minutes. Garnish with parsley and serve immediately.

FOR THE OVEN:

• Transfer the covered skillet to a preheated oven at 375F (190C) and cook for 50 minutes. Remove the lid, add in the olives and cook for an additional 20 minutes until the chicken is tender and falling off the bone, and the sauce has reduced.

Servings:

Ingredients

For the chicken marinade

• 3 pounds boneless skinless chicken breasts
• 2 teaspoons vegetable oil
• 2 teaspoons garam masala
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the sauce

• 3 tablespoons vegetable oil - divided into 2 tablespoons and 1 tablespoon
• 3/4 cup water - divided into 1/4 cup and 1/2 cup
• 2 white onions - peeled and cut into quarters
• 1/2 cup raw almonds - ground
• 6 cloves garlic - minced
• 1.5 cups plain low-fat yogurt
• 4 teaspoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cumin
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon freshly grated nutmeg
• 3 large tomatoes - 3 cups, diced small
• 1 cup unsweetened canned coconut milk
• 1/2 of a small red chili - de-seeded and minced
• 1 tablespoon freshly grated ginger root
• 1 tablespoon brown sugar - packed

Optional garnish

• 1/4 cup of chopped chives

Directions

• Drizzle the chicken with 2 teaspoons of vegetable oil and sprinkle on the garam masala, curry powder, salt and pepper. Massage into the meat and cover, leaving to marinate for at least 2 hours or overnight. Instead of a bowl, use a 1 gallon zip top bag to marinate the chicken for a more even distribution of the marinade and easier clean up.
• Heat a cast iron or grill pan over medium-high heat.
• Cook the chicken for 5-6 minutes per side, until cooked to an internal temperature of at least 165 degrees F. Remove to a cutting board and cover with foil, allowing it to rest while you make the sauce.
• Meanwhile, make the korma sauce. Heat 1 tablespoon vegetable oil in a large skillet or wok set over medium heat. When hot, add onions and 1/4 cup water. Sauté until onions are golden brown, 12-15 minutes. Stir in the ground almonds and garlic and cook for 1 minute. Transfer mixture to the bowl of a blender. Add yogurt and remaining water; puree until smooth.
• Measure out the spices (curry powder through nutmeg) into a small bowl.
• In the same skillet or wok, heat the remaining 2 tablespoons of vegetable oil over medium heat. Once the oil is shimmering, add the spices and toast for 1 minute, then stir in the onion-yogurt puree. Cook for 2-3 minutes, stirring constantly, until it begins to darken in color.
• Add the tomatoes, coconut milk, red chili, ginger, and brown sugar. Stir well.
• Reduce the heat to low and simmer for 30 minutes at least, stirring occasionally to avoid scorching.
• Cut the cooked chicken into bite-sized pieces and add to the pan. Stir in the chicken well.
• Simmer for an additional 15 minutes.
• Serve with steamed basmati rice and/or naan.
• Optionally garnish with chopped chives

Servings:

Ingredients

• 5 slices bacon
• 3 cups diced cooked chicken
• 1 cup chopped fresh tomato
• 2 stalks celery, thinly sliced
• 3/4 cup mayonnaise
• 2 TBSP minced green onion
• 1 TBSP chopped parsley
• 1 tsp lemon juice
• 1 dash Worcestershire sauce
• salt and ground black pepper to taste
• 12 leaves romaine lettuce
• 1 large avocado, sliced

Directions

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
• Stir chicken, bacon, tomato, and celery together in a bowl.
• Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to coat. Refrigerate until chilled, at least 30 minutes.
• Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

Servings:

Equipment

• Dutch Oven

Ingredients

• 1.5-2 lb. boneless, skinless chicken thighs (see notes for breasts)
• 2 TBSP extra-virgin olive oil plus more for skillet, if needed
• 1 TBSP smoked paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• juice and zest of one lime
• lime wedges and fresh cilantro for serving, optional

Instructions

• Mix the olive oil (2 TBSP), smoked paprika (1 TBSP), ground coriander (1 tsp), ground cumin (1 tsp), garlic powder (1 tsp), kosher salt (1 tsp), black pepper (1/2 tsp), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
• Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
• Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
• Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
• Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
• Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.

Servings:

Ingredients

• 2 lbs boneless, skinless chicken breasts (about 4 medium chicken breasts)
• 16 oz of your favorite salsa
• 1.5 oz of taco seasoning
• 1 tsp black pepper
• 4 oz canned diced green chilies

Directions

• Place chicken breasts in the slow cooker. Cover with salsa and sprinkle taco seasoning, black pepper, and green chilies over the top.
• Cover and cook on low for 7-8 hour or on high for 2.5-3 hours. When done cooking shred the chicken with two forks and stir into the sauce.
• Serve on tortillas with your favorite toppings.

Servings:

Ingredients

• 1/2 cup oats
• 1 can chickpeas, saving liquid
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1 tsp minced onions
• 3 tsp bouillon NO chicken

Directions

• preheat oven to 375F convection
• spray a piece of tin foil with cooking spray
• chop oats into oat flour in food processor
• drain chickpeas saving 1/4 cup aquafaba
• chop chickpeas, minced onions, garlic powder, no chicken bouillon, aquafaba, and oat flour in food processor
• portion into 12 balls, coat with breadcrumbs
• slide onto pizza steel and bake for 16 min, flipping halfway through

Servings:

Ingredients

• 2 TBSP olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• 1/2 tsp salt
• 2 TBSP chili powder
• 2 tsp ground cumin
• 1.5 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 28 oz fire roasted diced tomatoes
• 30 oz black beans, rinsed and drained
• 15 oz pinto beans, rinsed and drained
• 2 cups water
• 16 g better than bouillon no beef
• 1 bay leaf
• 1 tsp lime juice, to taste

Directions

• in a large pot, heat olive oil over medium low heat. Add onions, bell pepper, carrots, and celery, and cook until vegetables start to become tender, about 5 min
• add everything else except the lime juice and bring to a boil
• reduce to a simmer and simmer for 30 min
• remove bay leaf, remove from heat, and immersion blend 1/4 of the chili
• add lime juice and let cool before serving

Servings:

The recipe is here:

Ingredients

• 250 g green beans (ends trimmed and cut in half)
• 1 TBSP oil
• 1 lb ground beef
• 1/4 tsp garlic powder

Sauce

• 2 tsp oyster sauce
• 2 TBSP soy sauce
• 2 TBSP rice wine

Instructions

• mix the sauce
• sautee the green beans in 1 TBSP oil
• remove green beans from pan and sautee the ground beef until cooked, draining the excess oil
• add everything to the pan and cook together for 1 minute

Servings:

Ingredients

• 1 small onion, chopped
• 1 TBSP butter
• 15 oz can coconut milk
• 226 g frozen peas
• 15 oz can fire roasted tomatoes
• 3 TBSP curry powder
• 1/2 tsp salt
• 1.5 lb boneless skinless chicken breast, fileted and cut into small strips

Directions

• saute onion in butter in a pot
• add everything else to the pot except the chicken
• bring to a boil, then lower to a simmer
• add the chicken
• simmer for 30 mins
• serve with rice

Servings:

Ingredients

• 2 eggplant, peeled and cut into 1/2-inch slices
• 1 TBSP salt, or as needed
• 1 cup Italian-style bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
• 28 oz jar pasta sauce
• 1/4 cup grated Parmesan cheese
• 2 oz shredded mozzarella cheese
• 1/2 tsp dried basil

Directions

• Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
• Preheat oven to 350F convection.
• like two baking sheets in foil and put cooling racks on them on top of the foil
• Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
• Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
• Bake in the preheated oven until lightly browned and crisp, about 30 minutes
• Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 TBSP of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
• Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Servings:

Ingredients

• 1 tsp butter
• 3 eggs
• 2 tsp butter
• 100 g frozen peas
• 100 g frozen carrots
• 100 g frozen corn
• 1/3 bunch green onions
• 1 TBSP ginger
• 360 g white rice cooked
• 70 g soy sauce

Directions

• cook eggs in 1 tsp butter
• chop eggs with Teflon spatula
• remove eggs from pan and set aside
• cook vegetables in 2 tsp butter until starting to brown
• add rice and soy sauce and cook until not wet
• add eggs back in and toss to distribute

Servings:

Ingredients

• 1 pound boneless, skinless chicken
• 56 g plain Greek yogurt
• 14 g olive oil
• 1 lemons zest
• 1 lemons juice
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

• Place the chicken pieces in a freezer bag or a bowl and set aside.
• Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons and add to the bowl. Juice that lemon into the bowl with the zest. Add the garlic powder, oregano, kosher salt and black pepper to the lemon juice and zest and stir. Pour half of the marinade into the freezer bag or the bowl with the chicken pieces and reserve the other half of the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours in the refrigerator.
• When ready to grill, prepare the grill by lightly oiling the grate with vegetable oil or cooking spray and set to medium high heat.
• Grill the chicken, basting with the reserved marinade and turning often so each side browns and has light grill marks, until cooked through, about 15-20 minutes or until the chicken juices run clear. Allow the chicken to rest for 5 minutes before slicing and serve. Refrigerate leftovers for up to 3 days.

Servings:

Ingredients

• 1/4 recipe homemade san marzano pasta sauce
• 1/8 tsp cinnamon
• 2 oz feta, crumbled
• 6 oz pasta, cooked and drained

Directions

• add cinnamon to pasta sauce
• combine pasta, sauce, and feta, and stir in a skillet to combine
• serve

Servings:

Ingredients

• 1 TBSP olive oil
• 1 small yellow onion, chopped
• 1 lb ground beef
• 1 tsp Kosher salt
• 1 dash black pepper
• 1 tsp ground allspice
• 1/4 tsp garlic powder
• 3/4 tsp paprika
• 3 TBSP dried parsley
• 8 oz pasta sauce, plus extra to top the peppers
• 3 cups chicken broth (or water)
• 224 g (1 cup) white rice
• 6 bell peppers, any colors, tops removed and cored

Directions

• Preheat the oven to 350 degrees F.
• in a large pot, saute the onion in olive oil over low heat for 10 minutes
• add the ground beef, cook fully through and chop with a spatula as you go
• add all the other ingredients to the pot except the rice and the peppers and bring to a boil
• add the rice, cover, and reduce to low hear
• cook for 20 minutes
• remove from hear, stir the contents well, then cover and let sit for 10 minutes
• remove the tops of the bell peppers and add to a 9x13 baking tray
• fill with the filling, then top with pasta sauce
• bake uncovered for 30 minutes

Servings:

Ingredients

• 3 lb boneless skinless chicken breast, filleted and cut into strips agains the grain
• 1/2 cup honey
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 1/4 tsp garlic powder
• 2 tsp Sriracha sauce
• 2 TBSP cold water + 1 TBSP corn starch
• Chopped green onions

Directions

• Add all ingredients to a pot
• Bring to a boil
• Reduce to a simmer and simmer for 10 minutes

Notes

You can use a slow cooker instead if you want, 6 hours on low I'm guessing?

Servings:

Ingredients

• 2 lb chicken breast
• 3 TBSP honey
• 3 TBSP mustard
• 2 TBSP olive oil
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions

• add all ingredients in a large bowl
• whisk together
• marinade the chicken for at least an hour before cooking

Servings:

Ingredients

• 12 cloves of garlic, peeled
• 7 lb / 3.5 kg leg of lamb (Note 1)
• Salt and pepper
• 3 tsp paprika powder
• 3 tsp garlic powder (or sub with onion powder)
• 2 TBSP olive oil
• 2 large onions, quartered (white, brown, yellow, red)
• 10 sprigs of thyme
• 3 sprigs rosemary
• 3 tsp dried oregano
• 3 dried bayleaves (or 5 fresh)
• 1/2 cup / 125 ml lemon juice (2 - 3 lemons), plus more to taste
• 1.5 cups / 375 ml white wine (or sub with chicken broth/stock, low salt)
• 2 cups / 500 ml chicken broth (liquid chicken stock)

Instructions

• Preheat oven to 240C/465F (220C fan). (Note 2)
• Use a small knife to make around 25 incisions all over the lamb, with most on the top.
• Cut around 6 cloves into slivers and stuff them into the incisions.
• Sprinkle the lamb generously all over with salt, pepper, paprika and garlic powder. Drizzle with olive oil and rub all over the lamb.
• Place the lamb in a roasting pan and roast for 30 minutes or until it has a nice brown crust.
• Remove from the oven. Turn the oven down to 180C/350F (160C fan).
• Turn the lamb upside down. Pour / place all the remaining ingredients in the pan around the lamb (including remaining garlic cloves). Fill the roasting pan with hot water so it comes up about 1/4 - 1/3 of the way up the height of the lamb.
• Cover with lid or with baking/parchment paper then 2 layers of foil. Bake for 3.5 hours. (Note 3) Top up water if it dries out (e.g. Might happen if your lid is loose)
• Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up.
• Cover again and roast for a further 2 1/2 hours, or until you can pull meat apart with forks.
• Remove cover and roast for a further 20 - 30 minutes (to brown). (Note 3)
• Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and rest for 30 - 40 minutes.
• Strain liquid into a clear jug. The fat will rise to the top. Scoop/pour most of it off - I get 3/4 - 1 cup. There should be 2 - 3 cups of Sauce left. Adjust salt, pepper and lemon to taste.
• Serve lamb with the Sauce on the side and Truly Crunchy Roast Potatoes (heat oil while lamb is in the oven, then cook potatoes when the lamb is resting).

Recipe Notes:

• 1 I used a full leg of lamb which is too long for most roasting trays. If you buy it from a supermarket, typically the shaft (bone) will be cut so it bends so it can fit into the pan. If you purchase it from a butcher, ask them to do this for you because you need the roast to fit flat in a roasting pan so it can lie submerged in the braising liquid.
• 2 Or as high as your oven goes if it can't go this high.
• 3 TOTAL COOK TIME:
• Lamb-Roasting-Time
• 4 Adapted from this Slow Roasted Leg of Lamb by Kalofagas.

Servings:

Ingredients

• 8 oz water
• 8 g better than bouillon NO chicken
• 2 TBSP lemon juice
• 1/2 TBSP butter
• 1/4 tsp salt
• 4 oz jar diced pimento peppers
• 15 g pine nuts
• 2 tsp dried parsley
• 186 g couscous

Directions

• add everything but couscous to a small pot
• bring to a boil
• add couscous and stir
• remove from heat, cover and wait five minutes
• fluff and serve

Servings:

Ingredients

• 1 onion, chopped
• 1 TBSP butter
• 1 bell pepper, chopped
• 16 oz water
• 226 g dry lentils, rinsed
• 18 g better than bouillon no beef
• 15 oz can tomato sauce
• 1 TBSP granulated sugar
• 2 TBSP vegan Worcestershire sauce
• 2 TBSP chili powder
• 1 tsp cumin
• 1 tsp salt
• Black pepper

Directions

• Saute onion and bell pepper in butter over medium heat
• Add everything else to the pot and bring to a boil
• Reduce heat to a simmer and cook for 40 min

Servings:

Ingredients

• 1 tsp canola oil
• 1/2 onion, finely chopped
• 1/4 tsp garlic powder
• 113 g dry red lentils
• 1 TBSP taco seasoning
• 13 oz water
• 13 g better than bouillon no chicken
• 2/3 cup salsa

Servings:

Ingredients

• 1/2 cup (114 g) extra virgin olive oil
• 1/2 cup (134 g) balsamic vinegar or other vinegar
• 1/4 cup (70 g) soy sauce I use low sodium soy sauce
• 1/4 cup (80 g) Worcestershire sauce
• 2 TBSP (30 g) lemon juice
• 3/4 cup (150 g) brown sugar
• 2 tsp dried rosemary
• 2 TBSP (30 g) Dijon mustard or Spicy Brown mustard
• 1.5 tsps salt
• 1 tsp ground black pepper
• 1/4 tsp garlic powder
• 6 chicken breasts or 3.5 lb chicken

Instructions

• Combine all marinade ingredients in a large mixing bowl and whisk together. Remove a half a cup of marinade and reserve for basting the chicken later.
• Place chicken in a large resealable bag and pour marinade over the top. Gently massage chicken breasts and be sure to close bag securely. (If you have less time, consider poking holes in the chicken with a fork to allow the marinade to penetrate quickly.)
• Refrigerate chicken and marinate for at least 30 minutes and up to 24 hours. I find 4 to 6 hours to be perfect.

Servings:

Ingredients

• 2 cups dry masoor dal (aka red lentils), sorted and well rinsed
• 6 cups water
• 1 TBSP oil (coconut oil or neutral flavored)
• 1 large yellow onion, finely diced
• 1/2 tsp garlic powder
• 1/2 tsp ground ginger
• 2 green chiles, minced (optional)
• 1 TBSP Indian curry powder
• 1/4 tsp mustard seed
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1.5 tsp salt, more to taste
• 15 oz can diced tomatoes, or 1.5 cups chopped fresh tomatoes

Instructions

• Combine the lentils and water in a large pot. Bring to a boil, then turn the heat down to simmer. Skim off any foam that collects on top. Cook, partially covered, until the lentils are tender, usually 15-20 minutes.
• While the lentils are cooking, make the tadka. Heat a skillet over medium heat and add the oil and onion, garlic, ginger, chiles, and a pinch of salt. Fry until soft, about 5 minutes.
• Add the spices: curry powder, mustard, coriander, and cumin, along with the salt. Stir to combine and cook for about 60 seconds, then add the tomatoes. Cook about 7 minutes to cook down the tomatoes if canned, or until the tomatoes are soft and saucy if fresh.
• Add the tadka to the cooked lentils, and simmer over low heat for about 5 minutes to infuse with flavor.
• Serve garnished with cilantro and with basmati rice.
• Notes
• Cook time can vary for lentils depending on how fresh they are. Very fresh lentils take less time to cook, whereas if they've been sitting around for a couple of years they may take longer.

Servings:

Ingredients

• 1 cup Italian-seasoned bread crumbs
• 1/4 cup grated Romano cheese
• 2 TBSP chopped fresh parsley
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup water
• 2 eggs
• 1.5 pounds ground beef

Directions Checklist

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
• Bake in the preheated oven until browned, about 30 minutes."

Servings:

Ingredients

• 1.5 lb meatloaf mix
• 1 envelope Lipton onion soup mix
• 2 large eggs
• 1 tsp pepper
• 3/4 cup bread crumbs
• 2/3 cup milk
• 1 small onion, diced
• 3 TBSP parmesan cheese
• ketchup

Directions

• Preheat oven to 350F
• Spray loaf tin with baking powder, line bottom with parchment and spray again
• Combine everything except ketchup, mix well
• Place mix in loaf tin and distribute evenly
• Add a layer of ketchup to the top
• Bake for 90 minutes

Servings:

Ingredients

• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp dried minced onions
• 1/2 tsp salt
• 1 TBSP lime juice
• 1 TBSP olive oil
• 1 TBSP water
• 15 oz can chickpeas, rinsed and drained
• 1/2 head cauliflower, chopped

Directions

• preheat oven to 400F convection
• line a baking sheet with tin foil
• combine all ingredients except for cauli flour and chickpeas in a large bowl, and whisk together
• add cauliflower and chickpeas and toss to coat
• pour out onto baking sheet into an even layer and bake for 30 minutes

Servings:

Ingredients

• 1 TBSP olive oil
• 1/2 red onion, chopped
• 1 cup quinoa
• 8 oz water
• 8 g better than bouillon no beef
• 15 oz can black beans
• 15 oz can fire roasted tomatoes
• 170 g frozen corn
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp cumin
• 1.5 tsp lime

Directions

• in a large saucepan, saute onion in olive oil over medium heat
• add everything else to the pot and bring to a boil
• reduce to a simmer, simmer uncovered for 20 minutes
• remove from heat, stir in lime juice and let sit for 10 minutes

Servings:

Ingredients

• 300 g sweet potatoes, peeled and chopped
• 227 g frozen corn
• 15 oz can black beans, rinsed and drained
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 3 TBSP olive oil
• 1 TBSP onion flakes
• 1 TBSP chili powder
• 1 TBSP Mexican seasoning blend
• 1 tsp cumin
• 1 tsp salt

Directions

• preheat oven to 425F
• combine all vegetables, oil, and spices in a big bowl and toss to coat
• put on foil lined baking sheet
• cook for 45 minutes

Servings:

Ingredients

• 1 block extra firm tofu, pressed and cubed
• 2 TBSP soy sauce
• 1.5 TBSP nutritional yeast
• 1 TBSP corn starch

Directions

• preheat oven to 380F convection
• toss tofu in soy sauce
• coat tofu in nutritional yeast, then corn starch
• line a baking sheet with foil and spray with cooking spray
• spread tofu evenly on baking sheet and bake for 20 mins

Servings:

Equipment

• blender
• large pot

Ingredients

Gravy Ingredients

• 14 oz fire roasted tomatoes
• 28 g (1 oz) unsalted roasted peanuts
• 1/8 tsp cinnamon
• 1/8 tsp cloves
• 1/8 tsp cardamom
• 1/8 tsp cayenne
• 4 oz water

Lababdar Ingredients

• 2 TBSP oil
• 1/2 cup onions (very finely chopped)
• 1 bay leaf
• 1/8 tsp ground ginger
• 1/8 tsp garlic powder
• 1.25 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp red chili powder (kashmiri)
• 3/4 tsp salt (adjust to taste)
• 1/2 tsp sugar
• 200 g paneer (cubed, Indian cottage cheese)
• 3 TBSP milk
• 3 TBSP to 4 TBSP paneer (grated)

Instructions

Preparation

• Add gravy ingredients to a large pot and bring to a boil
• Remove from heat, add to blender, and blend until smooth

How To Make Paneer Lababdar

• Heat oil in the same pot you made the gravy in
• Saute onion for 5 minutes
• Add the gravy, then everything else
• Simmer for 20 min
• Serve with basmati rice

Servings:

Ingredients

• water
• salt
• 56 g pastina
• 7 g butter

Directions

• bring water to a boil
• add salt to water, add pastina to boiling salted water and cook for 4 minutes
• drain water using a fine mesh strainer
• put pastina in bowl and add butter

Servings:

Ingredients

Meat Sauce:

• 2 TBSP olive oil
• 3 garlic cloves , finely minced
• 2 red onions , finely chopped (sub yellow or brown onions)
• 1 kg / 2 lb beef mince (ground beef)
• 3/4 cup red wine , dry (Note 1)
• 800 g / 28 oz canned crushed tomato
• 2 beef bouillon cubes , crumbled (stock cubes)
• 2 TBSP tomato paste
• 1 tsp white sugar
• 1 bay leaf
• 1/2 tsp cinnamon powder
• 1 cinnamon stick (or extra 1/2 tsp cinnamon powder)
• 1/4 tsp ground cloves
• 3/4 tsp salt
• 1 tsp black pepper

Greek Bechamel:

• 100 g / 7 TBSP butter , unsalted
• 3/4 cup flour , plain/all purpose
• 1 litre / 4 cups milk , whole/full fat best but low fat ok
• 1/8 tsp nutmeg , preferably freshly grated
• 1/2 tsp salt
• 100 g / 3 oz Kefalotyri Greek cheese (sub Parmesan or Romano) , finely shredded (Note 2)
• 2 egg yolks (egg whites are used in the pasta)

Pasta:

• 400 g / 14 oz Pastitsio No. 2 pasta / Greek bucatini (sub small ziti, penne or normal bucatini, Note 3)
• 120 g / 4 oz feta , crumbled
• 2 egg whites (yolks used in Bechamel)

Topping:

• 75 g / 3 oz Kefalotyri Greek cheese (sub parmesan or Romano) , finely grated (Note 2)

Instructions

Meat Sauce:

• Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
• Add wine and and cook until the wine has mostly evaporated - about 3 minutes.
• Add remaining Meat Sauce ingredients. Stir well, bring to simmer, then reduce heat to medium / medium low so it's simmering gently. Cook for 45 min to 1 hour until liquid is mostly gone, stirring every now and then. It should be a thick mixture with little liquid, not saucy like Spaghetti Bolognese (Note 4).
• Remove from stove and cool. Preferably to room temperature, otherwise for at least 30 minutes before assembling (lid off).

Greek Bechamel (note 5):

• Melt butter in a large saucepan over medium heat. Add flour and stir for 1 minute.
• While stirring, slowly pour half the milk in. It should turn into a wet paste. Then again, while stirring, pour in remaining milk - the paste should easily dissolve so it's lump-free. If not, just whisk vigorously.
• Cook, stirring so the base doesn't catch, for 5 minutes or until thick enough so it coats the back of a wooden spoon thickly and you can draw a path across it with your finger.
• Remove from stove. Stir in nutmeg, cheese and salt.
• Leave to cool for 5 minutes. Then whisk in egg yolks quickly. Place lid on and set aside. If sauce cools and gets too thick to pour, just reheat on a low stove until pourable.

Pasta (note 6):

• When you're ready to assemble, cook the pasta per packet instructions, minus 1 minute.
• Drain, then return to the pot. Leave to cool for 3 minutes, then stir through egg whites. Gently stir through crumbled feta.

Assemble And Bake:

• Preheat oven to 180C/350F (all oven types).
• Place pasta in a baking dish, arranging them so they are all going in the same direction as best you can (for visual effect when sliced). Make the surface as level as you can.
• Top with Meat Sauce, then smooth the surface.
• Pour over Bechamel Sauce, then sprinkle over the cheese.
• Bake 1 hour or until crust turns golden.
• Cool for at least 10 minutes so you can cut neat slices with tdhe layers neatly visible. Serve!

Servings:

Ingredients

• 6.6 oz lo mein noodles
• 35 g soy sauce
• 2 g sesame oil
• 2 g sriracha
• 9 g rice wine vinegar
• 33 g peanut Butter
• 13 g brown sugar
• 1/8 tsp ground ginger

Directions

• bring a large pot of unsalted water to a boil
• cook the noodles for four minutes
• mix all ingredients together in a wok over medium heat until saice is uniform and thick

Servings:

Ingredients

• 1/2 bagel
• 35 g pizza gravy
• 1/2 oz cheese
• 4 slices pepperoni

Directions

• preheat oven to 425F
• place assembled pizza bagels on a tray or a pizza stone and bake for 13 minutes, or until cheese is toasty
• let cool for 5 minutes before eating to avoid burning your face off

Servings:

Ingredients

• 1/3 batch pizza dough
• 250 g pizza sauce
• 45 g mozzarella

Directions

• preheat oven to 500F convection
• sprinkle cornmeal on pizza peel evenly
• once oven preheats, hand stretch dough to a circle
• place dough on cornmeal covered pizza peel
• add sauce
• add cheese
• slide pizza onto pizza steel and bake for 9 min
• switch oven to broil, switch pizza to top rack, and broil for 1.5 min

Servings:

Ingredients

• 2 whole racks St. Louis-cut pork ribs
• Barbecue sauce

For The Spice Rub:

• 1/3 cup paprika
• 1/3 cup dark brown sugar
• 1/4 cup kosher salt
• 1 tsp Prague Powder #1 (optional; see note)
• 2 TBSP whole yellow mustard seed
• 1 tsp freshly ground black pepper
• 2 TBSP granulated garlic powder
• 1 TBSP dried oregano
• 1 TBSP whole coriander seed
• 1 tsp red pepper flakes

Directions

• For the Spice Rub: Working in batches, combine the paprika, brown sugar, salt, Prague Powder (if using), mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.
• For the Sauce (if using): Combine 3 TBSP spice rub, grated onion, ketchup, mustard, molasses, Worcestershire sauce, vinegar, and liquid smoke in a medium saucepan and whisk to combine. Bring to a bare simmer and cook until reduced and thickened, about 20 minutes. Set aside.
• Prepare the Ribs: Remove the papery membrane on the back of the ribs, using a paper towel or kitchen towel to grip it and pulling it away in one piece. Divide each rack of ribs into three to four portions, with three to four ribs per portion, by cutting through the meat in between the ribs. Rub ribs generously on all sides with the remaining spice rub mixture. (Set aside 3 TBSP spice rub if making dry-style ribs.)
• Place individual portions of rubbed ribs in vacuum bags. (Fold over the top of each bag while you add the ribs so that no rub or pork juices get on the edges of the bags, which can weaken the seal.) Add 4 drops (about 1/8 tsp) liquid smoke to each bag. Seal the bags, transfer to refrigerator, and let rest for 4 to 12 hours.
• When Ready to Cook: Set your precision cooker to 145F (63C) for extra-meaty ribs or 165F (74C) for more traditionally textured ribs.
• Add ribs to the water bath and cover it with a lid, aluminum foil, or table tennis balls. Cook for 36 hours at 145F or 12 hours at 165F. Transfer cooked ribs to a large bowl of water filled with ice to chill thoroughly. Ribs can be stored in the refrigerator at this stage for up to 5 days before finishing.
• To Finish Sauced Ribs in the Oven: Remove ribs from vacuum bags and carefully pat dry with paper towels. Adjust oven racks to upper and lower-middle positions and preheat oven to 300F (150C). Line 2 rimmed baking sheets with aluminum foil and place a wire rack in each. Divide ribs evenly on racks, meat-side up. Transfer ribs to oven and cook until surface is sizzling and ribs are heated through, about 20 minutes. Brush ribs with sauce and return to oven for 10 minutes. Remove from oven, brush with another layer of sauce, and return to oven until sauce is dried and sticky, about 10 minutes longer. Remove ribs from oven, paint with one last layer of sauce, and serve, passing extra sauce at the table.

Servings:

Ingredients

• 1 refrigerated pie crust
• 6 large eggs
• 3/4 cup milk or cream
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked ham chopped
• 1.5 cups shredded cheese divided
• 3 tablespoons green onions

Directions

• Preheat oven to 375F
• Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.
• In a large bowl, whisk together eggs, milk, salt and pepper.
• Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. Sprinkle remaining ½ cup cheese on top of egg mixture.
• Bake for 45 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

Servings:

Ingredients

• 1 tsp olive oil
• 1 diced red bell pepper
• 1/4 cup finely chopped red onion
• 28 oz water
• 18 g Better Than Bouillon No Chicken
• 45 g tomato paste
• 1 tsp ground coriander
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp pepper
• 400 g rice, rinsed and drained
• 15 oz pinto beans, drained and rinsed

Directions

• add 1 tsp olive oil to a large pot and heat over medium heat
• saute onion and bell pepper until starting to brown
• add everything but rice to a large pot
• Bring to a boil on a large burner
• Add rice and cover with lid
• Reduce To a simmer and cook for 15 minutes
• Remove from heat and stir with spatula
• Cover and let sit for 10 minutes

Servings:

INGREDIENTS

• 2 cups water
• 16 g better than bouillon no chicken
• 14 oz crushed tomatoes
• 13.5 oz full-fat coconut milk
• 50 g peanut butter
• 1 TBSP olive oil
• 1 TBSP fresh ginger
• 1/2 tsp garlic powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp chili powder
• 2 tsp curry powder
• 1 tsp garam masala
• 1/2 tsp salt
• Freshly cracked black pepper to taste
• 190 g red lentils
• 1 TBSP lemon juice

Optional

• 56 g roasted peanuts

Instructions

• Add everything but lentils and lemon to a pot
• Bring to a boil
• Rinse and drain lentils
• Add to boiling pot, bring to boil again, reduce to simmer, and let cook for 30 min
• Mix in lemon juice
• Serve over rice

Servings:

Ingredients

• 1 onion
• 1 TBSP olive oil
• 1 red bell pepper
• 6 oz water
• 1 TBSP better than bouillon vegetable
• 1 cup frozen peas
• 15 oz can chickpeas, drained
• 1 pack Goya sazon con azafron
• 1/2 tsp salt
• 186 g instant couscous

Directions

• saute onion in butter
• add everything but couscous to a pot
• bring to a boil
• add couscous
• remove from heat and let sit for 5 min
• fluff and serve

Servings:

Ingredients

• 4 eggs
• 50 g whole milk
• 1 g green onions
• 1/4 tsp salt
• fresh cracked black pepper

Servings:

Ingredients

• 12 oz water
• 1 TBSP dried parsley
• 2 tsp better than bouillon no beef
• 1/2 tsp dried minced onion
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1 bay leaf
• 186 g couscous

Directions

• combine everything except the couscous in a small pot
• bring to a boil
• add couscous
• remove from heat and cover
• leave covered for 5 mins

Servings:

Equipment

• wok
• sous vide
• pot
• vacuum sealer

Ingredients

• 1 lb frozen shrimp
• 1 TBSP oil
• 1 small broccoli crown, cut into pieces
• 1 recipe teriyaki sauce
• 1 recipe white jasmine rice

Directions

• set sous vide to 140F
• seal frozen shrimps in two separate bags
• once water bath reaches temp, cook shrimps for anywhere between 20 minutes and 1 hour
• start cooking the white rice
• saute broccoli in oil, set aside, wipe out the wok
• add teriyaki sauce ingredients to the wok, and heat until thick, turn off heat
• strain the cooked shrimp and add cooked shrimp to the sauce, then the broccoli
• serve over white rice

Servings:

Ingredients

• 1 small onion, finely chopped
• 1/2 small green bell pepper, seeded and finely diced
• 1 Tbsp worcestershire sauce
• 1 tsp yellow mustard
• 1 Tbsp brown sugar
• 15 oz can tomato sauce
• 1 lb lean ground beef, 85%-90% lean
• 1 Tbsp olive oil
• 1/2 tsp salt, or to taste
• 1/4 tsp ground black pepper, or to taste
• 3 garlic cloves, minced
• 1/4 cup water, optional, or added to desired consistency
• 4 hamburger buns, toasted if desired

Instructions

• Finely chop the onion. Seed and finely dice the green pepper.
• In a bowl, combine the Worcestershire sauce, mustard, brown sugar, and tomato sauce.
• Place a large skillet or dutch oven over medium/high heat. Add olive oil and ground beef. Saute the beef for about 5 minutes until cooked through and no longer pink, breaking it up with a spatula. Season with salt and pepper and add in the diced peppers and onion. Cook another 5 minutes until the veggies are tender and beef is browned.
• Add the minced garlic and saute 30 seconds until fragrant, stirring constantly. Add in the sauce and bring to a light boil. Reduce heat to low and simmer uncovered for about 10-15 minutes or until thickened to your liking. Season to taste with salt and pepper and add water if you prefer a looser consistency. Serve on toasted buns for Sloppy Joe Sandwiches.

Servings:

Ingredients

• 1 tsp olive oil
• 1/2 cup diced onion
• 6 oz fresh spinach, chopped
• 4 oz crumbled feta
• 1/2 cup cottage cheese
• 1/8 tsp nutmeg
• 1/4 tsp salt
• 1/2 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp dried dill
• 1 pack phyllo dough
• 1/4 cup melted butter

Directions

• preheat oven to 400F with pizza steel on center rack
• heat olive oil over medium heat and cook onions, then add spinach and cook
• let mixture cool. combine feta cheese, cottage cheese, and spices in a bowl
• add spinach and onion mixture to bowl
• place parchment paper on pizza peel
• place two sheets of phyllo on the parchment and butter liberally, then place two more sheets 45 degrees offset and butter again, until you run out of sheets
• place filling in center and press down into a flat disc
• fold edges of phyllo over and butter
• slide parchment paper onto pizza steel and bake for 25 minutes
• remove from oven and let cool for 15 minutes

Servings:

Ingredients

• 1 onion, chopped
• 1 TBSP olive oil
• 12 oz frozen butternut squash
• 15 oz can garbanzo beans, drained
• 15 oz can coconut milk
• 226 g frozen peas
• 15 oz can fire roasted tomatoes
• 1 TBSP better than bouillon vegetable
• 3 TBSP curry powder
• 1/4 tsp salt

Directions

• saute onion in olive oil in a pot
• add everything else to the pot
• bring to a boil, then lower to a simmer
• simmer for 30 mins
• serve with rice

Servings:

Ingredients

• 14 oz instant udon
• 1 tsp oil
• 1/2 onion
• 1 bell pepper
• 1 TBSP fresh ginger
• 71 g soy sauce
• 20 g hoisin sauce

Directions

• bring a large pot of unsalted water to a boil
• add instant udon to the water and cook for 4 min
• strain noodles
• add oil to wok and heat over medium heat
• saute onion, then add bell pepper and ginger
• add noodles, soy sauce, hoisin sauce
• toss to cost and cook for 2 min

Servings:

Note: Please shred your own cheese from a block. If you use pre-shredded cheese, it will not come out good. The reason for this is pre-shredded cheese is coated in either microcrystalline cellulose or powdered starches, which greatly reduces the meltability.

Ingredients

• 1 lb pasta
• 1 stick butter
• 12 oz evaporated milk
• 1 tsp hot sauce
• 1 tsp salt
• Fresh ground pepper
• 16 oz sharp cheddar, shredded from a block

Directions

• in a large pasta pot, bring 6 quarts of water to a boil
• heavily salt the water and cook pasta for 6 min
• drain pasta and set aside
• over low heat, add butter to the pasta pot and melt, toss cooked pasta in butter
• add everything else to the pot and stir until cheese is melted

Servings:

Ingredients

• 1 turkey, 12-16 pound

Brine

• 2 gallons water
• 1.5 cups canning salt
• 1/3 cup brown sugar
• 1/4 cup Worcestershire sauce
• 3 tablespoons minced garlic
• 1 tablespoon ground black pepper

Roast

• 1 medium yellow onion
• 1 small apple
• 1 (12- to 15-pound) turkey
• 6 sprigs fresh thyme
• 4 sprigs fresh rosemary

Instructions

Brine

• mix everything but the turkey in a food-grade bucket or container large enough to hold your turkey
• remove the neck and giblets bag and toss
• carefully submerge turkey in brine
• cover and store in the refrigerator for two days

Roast

• preheat oven to 350F (use an oven thermometer to check, your oven is probably not correct)
• remove the turkey from the brine
• put the turkey breast side down in a roasting pan on a rack
• stuff the turkey with apple, onion, thyme, and rosemary
• roast the turkey until the thickest part of the breast measures 160F (about 3 hours)
• let rest for 1 hour

Servings:

Ingredients

2 tbsp coconut oil

1 small onion, diced

3 garlic cloves, minced

1/2 tsp cayenne pepper

1 tbsp garam masala spice mix

1 tsp ground ginger

1/2 tsp cumin

1 tsp tumeric

1/2 tsp cinnamon

2 cups chicken stock

1 (28oz) can crushed tomatoes

1 (14 oz) can coconut milk (not lite)

1 tsp kosher salt

1 whole rotisserie chicken or 4 cups

Directions

• Heat coconut oil over med-high heat in a heavy soup pot. Sauté the onion for 4 minutes then add garlic for 3 more minutes.
• Add cayenne pepper, garam masala, ginger, cumin, turmeric, and cinnamon. Sauté for 3 minutes longer until spices are fragrant.
• Add to the pot, 2 cups of chicken stock, tomatoes and coconut milk. Simmer for 30 minutes.
• Using an immersion blender, or stand blender purée soup until smooth and creamy. Season with salt and add shredded chicken.

Servings:

Ingredients

• 1 TBSP olive oil
• 1/2 onion, diced
• 15 oz cannellini beans, drained
• 1.5 oz sun dried tomatoes
• 1/2 15 oz can artichoke
• 3 oz spinach
• 1/2 tsp dry basil
• 1/2 tsp salt
• 1/2 lemon's juice
• Black Pepper

Directions

• heat oil in a nonstick pan over medium heat
• add chopped onion and saute until browned
• add everything else and switch to medium-high heat
• saute and stir until mostly all of the excess liquid has evaporated and all ingredients are heated all the way through

Servings:

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 boneless skinless chicken breasts split horizontally into 4 pieces total
• 1 teaspoon dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 small yellow onion diced (about 3/4 cup)
• 1/4 tsp garlic powder
• 1 large tomato diced (about 1.5 cups)
• 3 cups baby spinach
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan
• Fresh parsley for serving

Directions

• Heat oil in a large skillet set over medium heat. Add chicken and season with Italian seasoning, salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Remove from the skillet and set aside.
• Reduce heat to medium-low, then add butter and a splash of water, broth or white wine, deglazing the brown bits from the pan. Saute onions for 5 minutes until translucent, then stir in garlic and cook 30 to 60 seconds, until fragrant.
• Add diced tomatoes and spinach, season with salt and pepper and cook until spinach begins to wilt.
• Stir in heavy cream and Parmesan cheese and bring mixture to a simmer. Reduce heat to low and summer until the sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, about 5 to 7 minutes.
• Garnish with parsley and serve immediately with your favorite side dishes.

Servings:

Ingredients

Fried Vegetables

• Oil for deep frying
• 1 eggplant, sliced
• 1 zucchini, sliced
• 750 g potatoes, sliced

Filling

• 1 white onion, sliced
• 1 TBSP olive oil
• 1/4 tsp garlic powder
• 1 TBSP white vinegar
• 14 oz fire roasted tomatoes
• 1/2 14 oz canned lentils with reserve liquid
• 12 g better than bouillon NO beef
• 1 tsp dried oregano
• 2 tsp dried parsley
• 1/2 tsp salt
• 1 cup crumbled feta cheese

Bechamel

• 1.5 TBSP butter
• 2 TBSP flour
• 1.25 cups milk
• Black pepper
• 1 pinch nutmeg
• 1 egg
• 1/4 cup Parmesan cheese

Directions

Day 1

• peel and slice eggplant
• Salt and let strain for 3 hours
• Deep fry the potatoes, eggplant, and zucchini
• Store fried vegetables in the fridge between paper towels

Day 2

Filling

• Preheat oven to 375F
• Saute onion and garlic powder in olive oil
• Add vinegar, tomatoes, lentils, 1/2 the reserved lentil liquid, bouillon, oregano, parsley, and salt.
• Bring to a boil, reduce heat, cover, and cook for 15 minutes
• Layer 1/3 of the potato, 1/3 of the eggplant, and 1/3 of the zucchini into a 1x baking dish.
• Pour 1/2 of the tomato mixture over the layers.
• Make another vegetable layer, pour the remaining tomato mixture over, then finish with the third and final vegetable layer
• Bake for 30 min

Bechamel

• while filling is cooking, stir together butter, flour, and milk in a small saucepan over medium heat
• Whisk constantly until boiling
• Remove from heat
• Season with pepper and nutmeg and stir to combine
• Wait five minutes, then stir in egg
• Remove filling from oven, pour bechamel over it, then sprinkle with Parmesan
• Bake for 30 minutes
• Let sit for 15 minutes and serve

Servings:

Ingredients

• 12 oz boneless skinless chicken breast (or thighs, 340 g)
• 3 TBSP water
• 2 tsp soy sauce (or 1 TBSP oyster sauce)
• 2 tsp cornstarch
• 1 tsp vegetable oil

Instructions

• First, slice your chicken into 1 1/2 to 2 inch pieces, about 1/4 inch thick. Remember to slice across the grain, especially if using chicken breast.
• Add the water and soy sauce (or oyster sauce) to the chicken in a medium bowl, and mix until the chicken is well-coated. Set aside for 5-10 minutes. In that time, most of the liquid will be absorbed into the chicken.
• Add the cornstarch and vegetable oil and mix again until everythings incorporated and the chicken is uniformly coated. For the best results, let the chicken sit for 15 to 20 minutes to marinate.
• To sear, place your wok over high heat. When it starts to smoke lightly, add a couple TBSP of vegetable oil to coat the surface of the wok. Add the chicken in one layer, and allow to sear for 20 seconds. Stir-fry until the chicken has turned opaque, and remove from the wok.
• To blanch, add the chicken to a wok filled with boiling water. When it turns opaque, cook for an additional 10 seconds (the chicken will be cooked 80% through). Then, remove from the wok.
• Remember, in both scenarios, you will be cooking the chicken again in your stir-fry, so avoid overcooking it during the pre-cook process!

Notes

We provided measurements for velveting 12 oz (340 g) of chicken, which is typical for one stir-fry dish. Adjust the amounts proportionally if you are making more or less.

Servings:

Ingredients

• 1 pounds fresh ground beef
• 2 cups tomato juice
• 14 oz canned tomato puree
• 14 oz canned red beans drained
• 1/2 large onion, chopped (about 5.5 cups)
• 1/4 cup diced celery
• 1/8 cup diced green bell pepper
• 1/8 cup chili powder (you may want to use less, as some people find this is too much)
• 1/2 tsp cumin
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp oregano
• 1/4 tsp sugar
• 1/16 tsp cayenne pepper

Instructions

Stovetop Directions

• In a skillet, brown the ground beef.
• Drain the grease from the browned ground beef.
• Put the drained beef and the remaining ingredients in a 6-quart pot. Stir to combine.
• Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Slow Cooker Directions

• In a skillet, brown the ground beef.
• Drain the grease from the browned ground beef.
• Put the drained beef and the remaining ingredients in a slow cooker.
• Cook on low for 4 hours.

Servings:

Ingredients

Cooked vegetables

• 1 tablespoons butter
• 4 cups thinly sliced zucchini (about 3 medium)
• 1 large onion, thinly sliced

Filling

• The cooked vegetable mix from the previous step
• 4 large eggs, room temperature (this seems too little)
• 2 teaspoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon pepper
• 2 cups (228 g) low moisture mozzarella
• 2 tablespoons melted butter
• 2 teaspoons prepared mustard

Directions

• cook the zucchini and onion in 1 tsp butter on low, the goal here is to remove as much moisture from them as possible, so low and slow for about an hour, stirring every 10 minutes
• preheat the oven to 400F with pizza steel on bottom rack
• whisk together the eggs and spices until beaten thorougly
• add the vegetable mixture
• shred the mozzarella over the bowl on a food scale until 228 g has been added
• spread the mustard on the bottom of the prepared pie crust
• pour in the mixture into the pie crust
• place on pizza steel and bake for 30 minutes

Servings:

Ingredients

• 1 pound peas (fresh or frozen)
• 1 onion diced
• 2 carrots sliced
• 1 potato cut in bite size pieces
• 2 medium grated tomatoes or 14 oz canned chopped tomatoes
• 1/3 cup olive oil
• 1 tsp chopped dill
• 1/2 tsp salt/pepper
• 7 oz water

Instructions

• Heat olive oil in a medium sized pot.
• Saute onions until soft. Add carrots and potatoes and saute 3-4 minutes more.
• Add peas and heat and mix until all peas are covered in the olive oil.
• Add the tomato, dill, pepper and a half tsp salt. Add enough hot water so that the peas are covered just a bit (about 1/4 cup).
• Mix well and bring to a boil. Then lower heat and simmer for 30 minutes, until peas are soft and water is gone-they should only be left with the olive oil.
• Serve at room temperature with feta and bread. Add salt as needed.

Servings:

Authentic Mexican red rice. Easy to make! Use a different chile if you want milder or hotter rice.

Ingredients

• 2 Roma tomatoes
• 2 TBSP vegetable oil
• 1 cup minced onion
• 1/4 tsp garlic powder
• 220 g (1 cup) jasmine rice
• 1.75 cups low-sodium chicken broth
• 1/4 cup canned tomato sauce
• 1 jalapeno pepper, chopped
• 2 sprigs fresh cilantro
• 1/2 tsp salt

Directions

• Grate tomatoes into a bowl using a box grater; discard tomato skins.
• Heat vegetable oil in a heavy skillet over medium-high heat and cook onion until translucent, stirring often, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
• Stir rice into onion mixture and cook, stirring often, until rice is lightly toasted, about 3 more minutes. Stir grated tomato, chicken broth, and tomato sauce into the rice. Bring mixture to a boil.
• Mix in jalapeno pepper, cilantro, and salt; reduce heat to low. Cover skillet and simmer until rice has absorbed the liquid, about 15 minutes. Do not lift the cover while the rice is cooking.
• Turn off heat and let rice stand covered for 8 minutes. Fluff with a fork before transferring rice to a serving dish.

Servings:

Ingredients

• 3 cups canned navy beans
• 1/2 cup molasses
• 1 cup water
• 8 g better than bouillon no beef
• 1 yellow onion, diced
• 1 cup tomato paste
• 1 TBSP soy sauce
• 1 tsp ground mustard
• 1/2 tsp salt
• Black pepper

Directions

• Preheat the oven to 350F
• Stir all ingredients together in a large casserole dish
• Bake covered for one hour
• Bake uncovered for an additional 15 minutes

Servings:

Ingredients

• 1.5 lbs potatoes, diced
• 2 TBSP butter
• 1 TBSP minced dried onions
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt

Directions

• Bring a large pot of salted water to a boil
• peel and quarter the potatoes and boil until tender, about 10 minutes
• Optionally, refrigerate the potatoes for use the next day
• Chop the potatoes into cubes
• Melt butter in a large skillet over medium heat
• Saute potatoes and spices over medium heat until crunchy

Servings:

Ingredients

• 12 oz cranberries, washed and rinsed
• 200 g white sugar
• 1 cup orange juice

Directions

• Add all ingredients to a pot
• bring to a boil
• reduce to a simmer and cook for 10 min
• let cool for two hours before putting in the fridge

Servings:

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1/4 tsp salt
• paprika, for garnish

Directions

• hard-boil the eggs on high heat for 12 minutes
• peel the eggs and slice them in half vertically
• place the egg whites on a plate, and the egg yolks in a bowl
• combine the egg yolks with the mayonnaise, mustard, apple cider vinegar, and salt
• place mixture in the piping bag and pipe the filling into each egg

Servings:

Ingredients

• 12 ounces Extra Broad No Yolks Egg Noodles
• 1 cup green peas (fresh or frozen)
• 3 tablespoons butter
• 1 tablespoons minced scallion
• 1/8 teaspoon garlic powder
• 1/2 tsp salt
• ground pepper

Directions

• Bring a large pot of water to a rolling boil. Add a large pinch of salt, then egg noodles. Stir well.
• Boil noodles for 6 minutes, then add green peas.
• Boil for another 2 – 4 minutes, until desired firmness is achieved. Drain noodles.
• Melt butter and mix with scallion and garlic powder.
• Toss hot noodles with butter mixture. Add salt and pepper to taste.

Servings:

Ingredients

• 1/4 cup extra virgin olive oil
• 1 small onion, grated
• 1.5 pounds fresh green beans, trimmed
• 4 medium tomatoes, pureed
• 2 medium yellow potatoes, peeled and cut into wedges
• 1/2 teaspoon salt, or to taste
• ground black pepper to taste
• 1 pinch white sugar (Optional)
• 1 cup water, or as needed

Directions

• Heat olive oil in a large saucepan over medium heat
• Stir in onion and cook until softened, about 5 minutes
• Add green beans and stir until coated in oil
• Cook, stirring occasionally, for 2 to 3 minutes
• Add puréed tomatoes, potatoes, salt, pepper, and sugar
• Stir well, then add enough water to barely cover beans
• Cover the saucepan partially with a lid
• Bring to a simmer over medium-low heat and cook gently until green beans and potatoes are soft, 25 to 30 minutes
• Uncover towards the end of cooking to reduce sauce if it is too watery

Servings:

Ingredients

• 500 g gigantes beans (17 oz)
• 1/2 cup olive oil
• 1 small clove of garlic
• 1 large onion, finely chopped
• 4-5 TBSP parsley, finely chopped
• 1/2 TBSP celery, finely chopped
• 1/2 cup of hot water
• 400 g (14 oz) tinned chopped tomatoes or 600 g (21 oz) ripped fresh tomatoes, grated
• 1 tsp dried oregano
• salt and freshly ground pepper to taste

Directions

• For an easier alternative, after soaking the gigantes beans overnight, drain and rinse them. Place in a large pan with enough water to cover them and bring to the boil. Boil for 5 minutes, drain them and place into a large baking pan, along with all of the ingredients, cover with some aluminum foil and bake at 180C for approx. 2 hours. The last 30 minutes, bake without the aluminium foil. Enjoy!

Servings:

Ingredients

• 2 cucumbers,, peeled and chopped into 1/4 slices
• 4-6 Roma tomatoes,, chopped
• 1/2 of a red onion,, sliced
• 1/4 cup olive oil
• 1.5 TBSP lemon juice
• 2 tsp dried oregano
• 1/2 cup crumbled feta cheese
• Salt and Pepper,, to taste
• Black olives,, pitted and sliced (to taste)

Instructions

• In a large bowl, combine cucumbers, tomatoes, and onions.
• In a smaller bowl, mix the olive oil, lemon juice, and dried oregano. Pour over the vegetables and mix well. Season salad with salt and pepper.
• Sprinkle feta cheese and olives over the top of salad and mix. Taste and adjust spices if need be. Refrigerate until ready to eat. Enjoy!

Servings:

Ingredients

• 1.5 lbs. Baby Boomer Little Potatoes
• 3 TBSP. extra virgin olive oil, divided
• 2 TBSP. lemon juice
• 1 tsp. lemon zest
• 1 TBSP. dried oregano
• 3 tsp. minced garlic
• Chopped fresh parsley

Instructions

• Pour 2 TBSP. olive oil into a non-stick skillet over medium high heat. Add the potatoes and brown, stirring often.
• Meanwhile mix together the last Tbsp. of oil, with lemon juice, lemon zest, oregano and garlic. Set aside. When potatoes are almost tender and browned, turn heat down to low add this mixture. Stir, then cover and cook for 2-3 min. or until potatoes are tender.
• Top with fresh parsley and serve.

Servings:

Ingredients

• 700 g (2) russet potatoes, peeled
• 3 TBSP clarified butter
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch paprika, or to taste

Directions

• Shred potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water. Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
• Heat clarified butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, cayenne pepper, and paprika.
• Cook potatoes until a brown crust forms on the bottom, about 5 minutes. Continue to cook and stir until potatoes are browned all over, about 5 more minutes.

Servings:

Ingredients

• 2 cup water
• 1 tsp salt
• 2 TBSP olive oil
• 1 cup orzo
• 1 tsp dried mint
• 1/2 tsp paprika
• 1 lemons zest
• 2 chopped green onions
• 1 lemons juice

Directions

• in a small saucepan, bring water to a boil and add salt and oil
• add everything else to the saucepan and decide to a simmer
• simmer for 15 minutes
• remove from heat and stir in green onions and lemon juice

Servings:

Ingredients

• 5 lbs Yukon Gold potatoes, peeled and cut lengthwise into quarters
• 2 tsp salt
• 200 g heavy cream
• 100 g butter
• 60 g milk

Directions

Cook The Potatoes

• Place the peeled and cut potatoes into a medium saucepan.
• Add cold water to the pan until the potatoes are covered by at least an inch. Add a half tsp of salt to the water.
• Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover.
• Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

Drain And Mash The Potatoes:

• When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. Pour the heated cream and melted butter over the potatoes.
• Mash the potatoes with a potato masher. Then use a strong wooden spoon to beat further.
• Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.
• Add salt and pepper to taste.

Servings:

Ingredients

• 1 tsp olive oil
• 1/4 white onion, finely diced
• 8 oz orzo, weighed dry, uncooked
• 14.5 oz chicken broth
• 1.5 cups frozen peas
• 30 g cup grated parmesan cheese

Directions

• saute the onion in olive oil
• add the dry orzo and toast for about a minute, tossing as you go
• add the chicken broth and bring to a boil
• reduce the heat and let simmer for 13 minutes
• remove from heat, and using a spatula, stir the orzo and ensure you unstick get the orzo that is stuck to the bottom of the pot
• add the peas and the parmesan and stir together

Servings:

Ingredients

Pasta

• 16 oz fussili pasta
• 1/4 cup olive oil

Salad

• 2 cup halved cherry tomatoes
• 15 oz can chickpeas, drained and rinsed
• 2 cups arugula
• 1 cup cucumbers, sliced into thin half moons
• 1 cup crumbled feta cheese
• fresh basil leaves, chopped
• 30 g toasted pine nuts

Dressing

• 1/4 cup extra-virgin olive oil
• 6 TBSP lemon juice
• 2 tsp Dijon mustard
• 1 TBSP dried parsley
• 2 tsp dried mint
• 1/2 tsp dried oregano
• 1/2 tsp dried marjoram
• 1/4 tsp red pepper flakes
• 3/4 tsp salt

Instructions

• Bring a large pot of water to a boil
• add a handful of salt
• Prepare the pasta according to the package directions, or until slightly past al dente.
• Drain the pasta, toss it with 1/4 cup olive oil and let it cool to room temp
• In a small bowl, whisk together the dressing ingredients
• Transfer to a large bowl with the salad ingredients
• Pour the dressing and toss to coat

Servings:

Ingredients

• 2 lbs Yukon gold potatoes, peeled and quartered
• 6 hard boiled eggs
• 3 TBSP white wine vinegar
• 2 stalks celery, chopped
• 15 g spicy brown mustard
• 2 stalks green onion, sliced
• 150 g miracle whip
• 1/2 TBSP celery seed
• 1/2 tsp salt

Directions

• add water to pasta pot and bring to boil
• heavily salt the water
• peel and dice potatoes
• boil over over high heat 15 min
• drain potatoes
• add everything to big bowl
• mix with gloves

Servings:

Ingredients

• 2 TBSP canola oil
• 2 garlic cloves, peeled
• 2 (15 oz) cans pinto beans
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp
• 1/2 lime, juiced
• water as needed

Directions

• Heat canola oil in a heavy skillet over medium heat.
• Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in the skillet with fork.
• Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
• Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

Servings:

Ingredients

• 6 cups low-sodium chicken broth
• 2 tsp olive oil
• 1 medium onion, chopped
• 1.5 cups Arborio rice
• 1/2 cup dry white wine
• 3/4 tsp salt
• Freshly ground black pepper
• 3 lightly packed cups baby spinach leaves
• 1 cup frozen peas
• 1/2 pound asparagus, steamed and cut into 3/4-inch pieces
• 1/4 cup freshly grated Parmesan

Directions

• Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
• Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick. Serve in soup plates.

Servings:

Ingredients

• 1 large bunch (about 1 pound) fresh asparagus
• 2 tsp olive oil
• 1/4 tsp salt, to taste
• Freshly ground black pepper, to taste
• 1/2 lemons juice
• 1/2 lemons wedges
• 1 TBSP parmesan cheese

Directions

• preheat to 425
• roast thin asparagus for 10 min, thick for 20 min

Servings:

Ingredients

• 300 g broccoli
• 1 TBSP olive oil
• 1/2 tsp salt
• freshly ground black pepper

Directions

• Preheat the oven to 425F
• Line a large, rimmed baking sheet for easy clean-up, if desired.
• Melt butter and toss over broccoli
• Season with salt and pepper and spread evenly on baking sheet
• Bake for 13 min

Servings:

Ingredients

• 310 g uncooked rice
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons bouillon
• 1 tablespoon dried parsley
• 16 oz water

Directions

• combine all ingredients in a medium saucepan
• bring to a boil
• reduce to a simmer, simmer for 15 minutes
• remove from heat, let sit for 10 minutes

Servings:

Ingredients

• 1 pound (16 ounces) green beans or haricots verts
• 2 teaspoons extra-virgin olive oil
• Scant 1/4 teaspoon fine sea salt
• sesame seeds

Instructions

• Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
• Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
• Place the prepared green beans on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
• Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
• Transfer to a serving dish and enjoy with any desired accompaniments (see recipe notes for seasoning suggestions). Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.

Servings:

Ingredients

First Step

• 14.5 oz chicken broth
• 3.5 oz water
• 1/2 tsp salt
• 1/8 tsp garlic powder
• Fresh ground black pepper
• 1 lemon zest
• 4 tsp dried dill
• 1/4 tsp cumin (not greek)
• 310 g rice

Second Step

• 1 TBSP olive oil
• 1/2 onion chopped
• 6 oz fresh spinach chopped

Third Step

• Juice from 1 lemon (added last)

Directions

• combine all the ingredients except the rice from step 1 and bring to a boil
• add the rice, cover, reduce heat, and simmer for 15 minutes
• while the rice is cooking, saute the onions in the oil, add spinach and sauteed the spinach until cooked down
• once the rice is finished, stir in the cooked onion and spinach and lemon juice
• let sit for 10 miniutes before serving

Servings:

INGREDIENTS

• 2 cups chopped onions
• 1.5 cups thinly sliced celery
• 1 cup diced tart apple, peeled and cored
• 1/4 cup butter
• 1 TBSP ground sage
• 1 tsp ground marjoram
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp savory
• 1/2 tsp thyme
• 12 cups lightly toasted bread, cubes
• 1/4 cup fresh parsley, chopped
• 1.5 cups vegetable stock

DIRECTIONS

• In a large fry pan saute onions, celery and apple in butter until onion is just translucent.
• Stir in sage, marjoram, salt, pepper, savory and thyme.
• Combine vegetable mixture with the bread cubes and parsley.
• Toss well.
• Pour stock over mixture, tossing well.
• Spoon into your crock-pot.
• Cover and cook on high for one hour.
• Reduce to low and continue cooking for 2-3 hours, stirring every hour.
• As stated for Vegetarians use vegetable stock.

Servings:

Ingredients

Sweet Potatoes:

• 2.5 pounds sweet potatoes, peeled and cubed
• salt
• 2 TBSP butter
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup buttermilk
• 1/3 cup milk
• 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1 pinch ground allspice
• 1 pinch cayenne pepper

Pistachio Crust:

• 1/2 cup chopped roasted, salted pistachios
• 1/2 cup light brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, melted

Directions

• Preheat oven to 350 degrees F. Grease a 2 1/2-quart baking dish with butter.
• Step 2 Place sweet potato cubes into a large pot, cover with water, and add a large pinch of salt. Bring to a boil and cook until a knife is easily inserted into a sweet potato cube, about 10 minutes. Drain well. Return to the pot and mash 2 TBSP butter into sweet potatoes.
• Step 3 Whisk eggs, maple syrup, buttermilk, milk, vanilla extract, cayenne pepper, allspice, and 1/2 tsp salt together in a large bowl until smooth. Gradually mash sweet potatoes into egg mixture, starting with 2 TBSP of sweet potato mixture, until all sweet potatoes are incorporated. Transfer sweet potatoes into prepared baking dish.
• Step 4 Mix pistachios, brown sugar, flour, and 1/4 cup melted butter together until completely mixed. Crumble topping evenly over top of sweet potatoes. Use the back of a fork to gently press pistachio mixture down onto sweet potatoes.
• Step 5 Bake in the preheated oven until topping is browned and casserole is set, 25 to 30 minutes. If desired, place under oven's broiler for 5 minutes to give topping a little more brown color. Let rest to cool slightly before serving, about 10 minutes.

Servings:

Ingredients

• 15 oz can cannellini beans, rinsed and drained
• 15 oz can kidney beans, rinsed and drained
• 15 oz can chickpeas, rinsed and drained
• 1/2 red onion, finely chopped
• 2 celery stalks, chopped
• 1 TBSP parsley
• 1/4 tsp Rosemary
• 1/3 cup apple cider vinegar
• 1/4 cup granulated sugar
• 3 TBSP olive oil
• 1.5 tsp salt
• 1/4 tsp black peoper

Directions

• in a large bowl, mix the beans, onion, and celery
• in a small bowl, mix all the other ingredients and whisk together until combined
• pour dressing from small bowl into large bowl and toss to coat
• chill salad in fridge for a few hours to let flavors combine, toss before serving

Servings:

The thing about this recipe is it is not very good. You should find another one.

Ingredients

• 5 large Idaho baking potatoes (about 1 pound each)
• 1 tsp salt
• 1/2 teaspoon freshly ground white pepper, divided
• 1 cup shredded cheese
• 1 cup sour cream
• 1 tablespoons unsalted butter, at room temperature

Directions

• preheat the oven to 425
• wash the potatoes
• bake the potatoes for 90 minutes
• remove the potatoes from the oven
• cut in half vertically
• scoop the potato innards into a bowl
• mix the rest of the ingredients into the bowl
• scoop the filling back into the potatoes
• bake for another 25 minutes

Servings:

Ingredients

• bay leaf
• 310 g white rice

for Jasmine rice:

• 16 oz water

Directions

• optional for sticky rice: add rice to mesh strainer and thoroughly rinse
• add water and bay leaf to saucepan, bring to boil
• add rice, cover
• reduce heat to low
• simmer for 15 min
• remove from heat and let sit covered 10 min

Servings:

Ingredients

• 18 oz water
• 1.41 oz Goya Sazon con azafron
• 12 g better than bouillon no chicken
• 1 cup peas
• 310 g white rice

Directions

• add rice to mesh strainer and thoroughly rinse
• add everything but rice to saucepan
• bring to boil
• add rice and cover, reduce heat to low
• simmer for 15 min
• remove from heat and let sit covered 10 min

Servings:

Ingredients

• 312 g AP flour
• 2 TBSP baking powder
• 1 tsp salt
• 1 stick butter, cubed
• 1 cup buttermilk
• 2 tsp honey

Directions

• preheat oven to 425F w/ pizza steel
• line pizza peel with parchment paper
• place flour, baking powder, and salt in big bowl and mix
• add butter and cut with pastry cutter
• add buttermilk and honey and mix until dough forms
• place dough on floured counter
• smush with hands and fold a bunch of times- roll to 1/2 height of biscuit cutter and cut about 10 biscuits, re forming and folding dough each time you run out of area
• arrange biscuits in honeycomb formation on parchment paper, touching the edges together
• smush the last bit of dough into the cutter to form last biscuit
• brush tops with buttermilk
• bake for 15 mins directly on pizza steel

Servings:

Ingredients

• 15 g sunflower seeds
• 15 g pumpkin seeds
• 15 g flax seeds
• 15 g sesame seeds
• 125 g millet
• 2.25 tsp active dry yeast
• 2.25 tsp salt
• 400 g water 100F-110F
• 500 g flour
• 2 TBSP gluten

Directions

• toast seeds in a skillet on medium low heat, turning down the heat if they start to smoke, don't burn them
• add roasted seeds and water to a large bowl
• wait until the water and seed mixture cools back down to the 100F-110F range
• add yeast and salt to the seed and water mixture and whisk together
• add flour and gluten and mix with a spatula until uniform
• let bowl sit on counter covered with damp paper towels for 2 hours
• divide into portions and form rounds
• coat each round in olive oil
• for storage, put each round in a Tupperware in the freezer
• to bake, place dough round on parchment paper on the counter
• let prove until doubled in size
• preheat oven and dutch oven to 450F
• place parchment paper and dough in preheated dutch oven and bake for 40 mins covered
• remove lid and bake for 10 mins uncovered
• let cool for 15 mins before serving

Servings:

INGREDIENTS

• 472 g all-purpose flour
• 39 g vital wheat gluten
• 8 g instant yeast
• 10 g kosher salt
• 455 g 110F water
• olive oil

INSTRUCTIONS

• combine flour, gluten, and yeast in a large bowl and whisk to combine
• add water and mix with rubber spatula until dough ball forms
• coat in a small amount of olive oil, then cover and refrigerate overnight
• the next day, grease two pie pans with Butter
• pour a TBSP of olive oil in the center of each pan
• Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces. Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen.
• preheat oven to 425F
• Pour another TBSP of oil over each round of dough. Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.
• Transfer the pans to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans from the oven and transfer the focaccia to cooling racks. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

Servings:

Ingredients

For the bread

• 520 g strong white bread flour plus extra for dusting
• 80 g fine semolina
• 1 TBSP sugar
• 2 tsp salt
• 2 tsp rapid rise yeast
• 360 g 100F water
• 58 g milk
• 57 g butter, melted and cooled
• olive oil, for the bowl

Topping

• 1 egg white beaten with 2 tsp water
• 3 tbsp sesame seeds

Instructions

Prepare the Dough Using a stand mixer

• Place the flour, semolina, sugar, salt and yeast in a large mixing bowl. Stir together to combine.
• Add the water, milk and melted butter. Mix together on low speed using the dough hook attachment until the dough is elastic, smooth to the touch and forms a ball around the whisk.

First Rise

• Drizzle the bowl with olive oil and turn the dough a few times so that it is greased with oil. Cover the bowl with a clean towel and leave it to rise for 90 minutes or until doubled. In the summer it may take less time for the dough to rise than it would in winter.

Second Rise

• Deflate the dough and turn out onto a worktop lightly dusted with a little flour.
• Deflating bread dough after first rise
• Shape the bread into a ball. Spread the dough out to make a rectangular shape. Fold one end in and then the other end over it.
• shaping horiatiko psomi collage
• Flip over and use your hands to shape the dough into a ball. Cup in your hands and place in a bowl or a prepped banneton to rise for the second time, covered.
• placing bread loaf in banneton for second rise

Bake the Bread

• Preheat your oven to 450F (230C) for at least half an hour while the loaf is having its second rise. Place a lidded pot (Dutch Oven) in the oven to preheat.
• Gently invert the bread onto a bread sling (or a piece of baking paper). Brush with the egg wash and sprinkle with the sesame seeds.
• Sprinkling bread loaf with sesame seeds
• Use a razor or sharp knife to slice the top of the loaf. Carefully remove the pot from the oven. Lower the loaf into the hot pot, cover and bake for 30 minutes.
• Bread in Dutch Oven ready for baking
• Reduce the temperature to 425F (220C). Take the lid off the pot and cook for another 15-20 minutes.
• Lift the bread out of the pot and allow it to cool on a wire rack before slicing.

Servings:

Equipment

• large non-metallic bowl
• dutch oven with lid

Ingredients

• 360 g bread flour
• 1.75 teaspoon salt
• 1/2 teaspoon active dry yeast or 2.25 tsp instant yeast
• 355 g water 110F
• 1 TBSP cornmeal

Directions

Day 1

• whisk together the flour, salt, and yeast in a large non-metallic bowl
• add the water and mix with a spatula
• form into a ball with the spatula
• cover the bowl with either a lid or plastic wrap
• let rise for 12 to 24 hours on the counter

Day 2

• preheat the oven to 450 with the bottom of the dutch oven
• flour the dough and shape into a loaf
• remove the preheated dutch oven from the oven
• sprinkle the bottom of the dutch oven with corn meal and shake so it is even
• place the shaped dough into the dutch oven
• place the lid on the dutch oven
• bake for 30 minutes with the lid on
• remove the lid and bake for an additional 15 minutes
• remove from the oven and let cool completely before slicing, at least 30 minutes

Servings:

Ingredients

• 582 g AP flour
• 48 g vital wheat gluten
• 15 g granulated sugar
• 10 g salt
• 10 g instant yeast
• 32 g olive oil
• 420 g water at 100F

Directions

• place dry ingredients in large bowl and whisk together
• Add wet ingredients and mix with spatula until dough forms
• Knead dough on a floured workspace for about a minute
• Divide into four even dough balls and let prove in the fridge between 1 and 5 days

Servings:

Ingredients

For The Dough

• 24 g dry yeast
• 110 g lukewarm water
• 3 g ground mastic
• 10 g ground mahleb
• 135 g butter, from cow's milk,
• 230 g sugar
• 150 g milk, at room temperature
• 4 medium eggs, at room temperature
• 870 g strong white flour
• zest of 1 orange

To Garnish

• 1 egg and 1 TBSP water
• almond slivers

For The Syrup

• 150 g sugar
• 150 g water

Instructions

• To prepare this tsoureki recipe, add in a bowl the lukewarm water, a pinch of sugar and yeast and stir. Wrap well with plastic wrap and set aside for about 6-7 minutes, until the yeast rises and starts bubbling. Be careful not do add hot water, as it will kill the yeast, nor cold, as it will take forever for the Greek Easter bread to rise. The water should be at the same temperature as your finger, so check it out sticking one finger in; you should feel no difference in temperature.
• Use a pestle or a blender to ground the masticha and mahlepi, along with a pinch of sugar and set aside. These aromatic spices will give Greek Easter bread its distinctive taste and amazing smell. But be careful not to add any more mastic than this tsoureki recipe calls for, as it will leave a slightly bitter taste to your Greek Easter bread.
• In a saucepan add the butter, sugar and milk. Place over very low heat and stir the mixture, until the butter has melted and the sugar has dissolved. The key is to melt the butter at very low heat, so that the temperature doesn't 'kill' the yeast.*Remove the pan from the stove and check the temperature. The mixture should be lukewarm - the same temperature as your finger. If it is warmer, leave to cool down for a few minutes and check again.
• Pour the butter mixture in a large bowl and whisk in the eggs. Add the yeast mixture and whisk to combine.
• In the mixer's bowl add the flour, the ground mastic and mahlepi, orange zest and the butter-egg-yeast mixture from step 4. Using the dough hook mix at first at low speed, until the ingredients start to combine and then mix at medium-high speed for about 15 minutes, until the dough doesn't stick on the sides of the bowl. At this point the dough should be really soft, like seen in the picture and a little sticky..
• Cover the dough with plastic wrap and place in a warm environment, until at least it doubles in size. If the environment is cold, preheat the oven at 30C/85F, turn it off and place the bowl inside.
• Gently deflate the tsoureki dough with your hands and cut in 6 equal portions. Take one piece of the dough and roll it a little with your hands. Hold with your hands from the edges and shake to stretch the dough into a rope. This technique will help the Greek Easter bread form the characteristic stringy texture, as seen in the picture.
• Take three of the strands and form the Greek Easter bread into a braid and transfer on a large baking tray layered with parchment paper. Repeat the same procedure for however many strands you have remaining. Let the Greek Easter bread rise for about 1 more hour at room temperature or in the oven, until it puffs up and almost*doubles in size, like in the pictures.
• In a small bowl add the egg and 1 TBSP water and whisk with a fork. Brush the top of each Greek Easter bread with the egg, being careful not to deflate it, garnish with almond slivers and bake in preheated oven at 150C / 310F fan for about 30-40 minutes, until nicely browned and fluffy. If its getting too brown too quickly cover with some parchment paper and continue baking.
• Although the traditional tsoureki recipe doesn't call for syrup, garnishing Greek Easter bread with just a little syrup, always gives a little something! So it's up to you to decide! Prepare the syrup for the Greek Easter bread just right before you turn the tsoureki out of the oven. In a small pot add the sugar and water and bring to the boil. As soon as the sugar dissolves, remove the pot from the stove and ladle the hot syrup over the hot tsoureki.
• Let the Greek Easter bread cool down and wrap well with plastic wrap, so that it doesn't become hard and dry. Store for up to a 5-6 days at room temperature or up to a couple of months in the freezer.

Servings:

Ingredients

For The Rice

• 310 g white rice
• 16 oz water
• 1 bay leaf

For The Broth

• 48 oz water
• 48 g better than bouillon NO chicken
• 3 egg yolks
• 1 lemon's juice

Directions

For The Rice

• boil the water in a small saucepan and add the bay leaf
• add the rice and cover, reduce heat and let cook for 15 minutes

For The Broth

• combine water and bouillon in a large pot over medium low heat
• in a small bowl, whisk together lemon juice and egg yolks
• when broth is steaming and reaches 165F, remove broth from heat
• ladle a scoop of broth into the lemon egg yolk mixture to temper it, then pour into the broth pot
• divide into four portions, add rice to each portion

Servings:

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 oz) cans chili beans, drained
• 1 (15 oz) can chili beans in spicy sauce
• 2 (28 oz) cans diced tomatoes with juice
• 1 (6 oz) can tomato paste
• 3 stalks celery, chopped
• 1 large yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 TBSP bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder, or more to taste
• 1 TBSP minced garlic
• 1 TBSP Worcestershire sauce
• 1 TBSP dried oregano
• 2 tsp ground cumin
• 2 tsp hot pepper sauce (such as Tabasco)
• 1 tsp dried basil
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp white sugar
• 1 tsp salt, or more to taste
• 1 tsp ground black pepper, or more to taste
• 1 (10.5 oz) bag corn chips (such as Fritos)
• 1 (8 oz) package shredded Cheddar cheese

Directions

• Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.
• Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, bacon bits, bouillon, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 tsp salt, and 1 tsp black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
• Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day.
• To serve, ladle hot chili into bowls and top with corn chips and Cheddar cheese.

Servings:

Ingredients

• 1 TBSP olive oil
• 1 medium sweet onion, diced
• 5 cups vegetable stock
• 2 carrot, diced
• 36 oz frozen butternut squash (about 3 bags)
• 2 small green apple, peeled & cubed
• 1/2 tsp nutmeg
• 1 tsp cinnamon
• 1/2 tsp sage
• 4 bay leaves
• 1/2 tsp salt, or to taste
• 1 tsp pepper, or to toast
• 1/2 cup Greek yogurt, plus additional for garnish
• garnish: roasted pumpkin seeds

Instructions

• In a large pot, saute the onion in olive oil over low heat for 30 minutes
• Add everything else to the pot besides the greek yogurt and pumpkin seeds and bring to a boil
• Reduce heat to a simmer and simmer for an hour
• Remove from heat and blend well with an immersion blender
• Stir in the Greek yogurt
• Serve with a dollop of greek yogurt and pumpkin seeds!

Servings:

Ingredients

Chicken

• 1.5 lbs chicken breasts
• olive oil
• salt
• pepper

Soup

• 1 TBSP olive oil
• 1 onion chopped
• 100 g carrots chopped
• 100 g celery chopped
• 1/2 tsp salt
• 1/4 tsp curry powder
• 1 bay leaf
• 2 tsp dried parsley
• 4 14.5 oz cans chicken broth
• cooked chicken from above step, diced
• ground pepper
• 8 oz egg noodles

Directions

For the chicken

• preheat oven to 350F
• filet the chicken breasts
• add chicken breasts and oil, salt, and pepper to a gallon freezer bag and toss to coat
• line a baking tray with tin foil
• place chicken breasts on the lined baking tray and bake for 15 mintues, toss the remaining marinade
• remove from the oven and dice into cubes, set aside

For the soup

• heat the oil in a large pot over medium heat
• add onions and saute for two mins until sweaty, then add celery and carrots and saute for another minute or two
• add the curry powder and cook for 30 seconds
• add everything else except for the egg noodles
• bring to a boil, then add egg noodles, and simmer for 10 minutes

Servings:

Ingredients

• 4 tablespoons unsalted butter
• 3 celery ribs, cut into 1/2-inch pieces
• 2 carrots, cut into 1/2-inch pieces
• 1 medium onion, chopped
• 1/2 tsp garlic powder
• 1.5 teaspoons finely chopped thyme
• 1/2 tsp salt
• Freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 cup (5 ounces) wild rice
• 8 cups chicken broth
• 4 cups roasted chicken or turkey, bite-size pieces
• 1 cup heavy cream

Directions

• saute the celery, carrots, onion, and spices in butter.
• add flour and stir to coat evenly
• add the rice, then the chicken broth
• bring to a boil, then simmer for 30 minutes
• add the chicken and simmer for 15 minutes
• remove from heat, stir in the cream, serve

Servings:

Ingredients

• 1 TBSP butter
• 1 onion
• 100 g celery
• 100 g carrots
• 1 green bell pepper, diced
• 1.5 lbs Yukon gold potato peeled & diced
• 40 g better than bouillon vegetable
• 40 oz water
• 15 oz can fire roasted tomatoes
• 33 g tomato paste
• 14 oz can chickpeas
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf
• 38 g white miso paste

Directions

• saute mirepoix in butter
• add everything else but the miso paste and bring to a boil
• reduce heat to a high simmer for 25 minutes
• mix miso paste with a ladle of broth until smooth, then add to the soup
• let cool for 5 minutes and serve

Servings:

Ingredients

• 1 TBSP olive oil
• 1 onion chopped
• 100 g carrots chopped
• 100 g celery chopped
• 1/2 tsp salt
• 1/4 tsp curry powder
• 1 bay leaf
• 2 tsp dried parsley
• 6 cups water
• 48 g better than bouillon no chicken
• 1 can chickpeas, drained
• ground pepper
• 8 oz egg noodles

Directions

• heat the oil in a large pot over medium heat
• add onions and saute for two mins until sweaty, then add celery and carrots and saute for another minute or two
• add the curry powder and cook for 30 seconds
• add everything else except for the egg noodles
• bring to a boil, then add egg noodles, and simmer for 10 minutes

Servings:

Ingredients

• 1 TBSP extra virgin olive oil
• 1 large onion, chopped
• 1/2 tsp garlic powder
• 2 carrots, chopped
• 3 tsp dry oregano
• 1/2 tsp cumin
• 1/2 tsp ground rosemary
• 1/8 tsp red pepper flakes
• 1/4 tsp salt
• 2 bay leaves
• 14 oz can diced fire-roasted tomatoes
• 7 cups vegetable stock
• 400 g red lentils
• Zest of 1 lemon
• Juice of 1 lemon

Directions

• heat olive oil over medium heat in large pot
• saute onion and carrot for 5 minutes
• thorougly rinse the lentils in a strainer, until the water runs clear, this step is to avoid foam at the top of the soup
• add the rest of the ingredients except the lemon and lemon zest to the pot and bring to a boil
• simmer for 20 minutes
• remove from heat and let cool for 10 minutes
• remove bay leaves and immersion blend until smooth
• skim off any foam that occurs due to blending
• add lemon juice and zest and stir

Servings:

Ingredients

• 1 TBSP olive oil
• 1/2 onion, diced
• 3 carrots, peeled and diced
• 48 oz water
• 48 g better than bouillon no chicken
• 1 cup whole wheat orzo
• 2 cans chickpeas, drained
• 1/3 cup tahini
• juice of 1 lemon
• 1 cup fresh spinach, chopped
• 1/2 tsp dill
• 1/2 tsp salt
• fresh cracked pepper

INSTRUCTIONS

• Heat oil or water over medium heat, add onion and carrot, saute for about 5 - 7 minutes, add the garlic and saute for 1 minute more.
• Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low and cook at a gentle boil for 8- 9 minutes, orzo should be tender.
• Remove from heat, add tahini and lemon juice, stir well. Add the baby kale or spinach, give a good stir, greens will soften and wilt within a few minutes. Add as much dill as you like, and season well with salt & pepper. Soup will thicken upon standing, add more liquids as needed.
• Serve in individual bowl with your favorite crusty artisan bread for soaking up the wonderful juices.

Servings:

Ingredients

• 1/4 cup olive oil
• 1 diced onion
• 2 chopped carrots
• 2 tsp cumin
• 1 tsp curry powder
• 1/2 tsp dried thyme
• 2 14 oz cans fire roasted tomatoes
• 180 g green lentils
• 24 g NO beef bouillon
• 32 oz water
• 1 tsp salt
• Black pepper
• 35 g chopped spinach (added later)
• 2 TBSP lemon juice (added last)

Directions

• heat olive oil over medium high heat
• saute onions and carrots in oil
• add spices and saute
• add tomatoes, lentils, bouillon, water, salt, and pepper and bring to a boil
• reduce heat and simmer for 40 mins
• immersion blend a quarter of the soup
• add spinach and cook for 5 mins
• add lemon juice and divide into bowls
• wait 10 mins to cool and eat

Servings:

Ingredients

For the chicken:

• 1 16 oz jar mild salsa
• 1 4 oz can mild diced green chiles
• 2 lb boneless skinless chicken breast, cut into strips against the grain

For the soup:

• 1 TBSP butter
• 1 medium onion chopped (about 2 cups)
• 1 14 oz can black beans, rinsed and drained
• 100 g frozen corn
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 tsp salt
• 1/2 tsp garlic powder
• freshly ground black pepper
• 6 cups chicken broth
• cooked chicken from previous step

Directions

For the chicken:

• in a large pot, combine the salsa, chiles, and cut chicken breast
• bring to a boil
• reduce to a simmer and cook between 1 and 2 hours
• remove from heat and shred the chicken (i use a potato masher)

For the soup:

• in another large pot, melt the butter
• saute onion in butter on low heat for about 15 minutes
• add the rest of the ingredients, including the cooked and shredded chicken from the previous step
• bring to a boil, then reduce heat to a simmer
• simmer for 20 minutes
• remove from heat and let sit for 10 minutes
• serve with tortilla chips and cheese

Servings:

Ingredients

• 1 red onion, chopped
• 1 TBSP butter
• 100 g celery, chopped
• 100 g carrots, chopped
• 1 TBSP minced ginger
• 24 oz water
• 24 g better than bouillon no beef
• 15 oz can chickpeas, drained
• 66 g peanuts
• 50 g peanut butter
• 50 g tomato paste
• 35 g soy sauce

Directions

• saute onion in butter, add celery and carrots and ginger
• Add everything else to the pot and bring to a boil
• Reduce heat to low and simmer for 15 mins

Servings:

Ingredients

• 1 TBSP olive oil
• 1 white onion
• 100 g, peeled and chopped
• 1200 g potatoes, peeled and quartered
• 32 g better than bouillon vegetable
• 32 oz water
• 14 oz can coconut milk
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1 tsp salt
• Black Pepper

Directions

• saute onions in butter
• add everything else to pot and bring to a boil
• reduce to a simmer and simmer for 30 mins
• blend with immersion blender

Servings:

Ingredients

• 1 pound lean ground beef
• 1 medium onion, chopped
• 1 jalapeno pepper, seeded and minced
• 2.5 cups beef broth
• 2 (15 ounce) cans crushed tomatoes
• 2 (15 ounce) cans pinto beans, drained
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
• 1 (3.8 ounce) can sliced black olives, drained
• 2 tablespoons ranch dressing mix (such as Hidden Valley Ranch®)
• 1 (1 ounce) envelope taco seasoning mix

Directions

• Combine ground beef, onion, and jalapeño in a 4-quart soup pot. Cook over medium-high heat until beef is cooked through and no longer pink, about 5 minutes.
• Add broth crushed tomatoes, pinto beans, corn, black beans, RO*TEL, black olives, ranch dressing, and taco seasoning. Mix to combine. Bring soup to a boil, reduce heat, and simmer for 30 minutes.

Servings:

Ingredients

• 1 TBSP olive oil
• 1 large onion, chopped
• 1/2 tsp garlic powder, minced
• 2 cups vegetable broth
• 2 (14.5 oz) cans fire-roasted diced tomatoes
• 1/2 tsp oregano
• 1 tsp white sugar
• 1/8 tsp red pepper flakes
• 1/2 cup heavy whipping cream

Directions

Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.

ADVERTISEMENT

Step 2

Pour vegetable broth over the onion mixture; add tomatoes, 1 TBSP cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.

Step 3

Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.

Step 4

Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining TBSP cilantro and the heavy cream into the soup.

Servings:

Ingredients

• 1 tsp butter
• 1 stalks of celery, chopped
• 1/2 small onion, chopped
• 1 carrot, peeled & chopped
• 2 cups water
• 12 g btb chickenl
• 1 small Parmigiano Reggiano Rind, optional
• 381 g cheese tortellini
• 1/4 tsp fresh ground pepper
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/8 tsp garlic powder
• 50 g baby spinach

Directions

• Heat butter in saucepan over low heat
• saute onion, carrot, celery, and spinach on low for about 10 mins
• Add the rest of the ingredients besides the tortellini and bring to a boil
• Add the tortellini and keep over low heat for 4 mins

Servings:

Ingredients

• 1 TBSP olive oil
• 1 onion, chopped
• 100 g chopped carrots
• 100 g chopped celery
• 4 oz chopped fresh spinach
• 32 oz water
• 32 g better than bouillon vegetable
• 340 g frozen butternut squash
• 15 oz can white beans, drained
• 3 TBSP tomato paste
• 1/4 tsp dried thyme
• 1/2 tsp salt

Directions

• in a large pot, saute onion in butter
• add celery, carrots, and spinach and saute until spinach is cooked down
• add everything elss to the pot
• bring to a boil
• reduce heat to a simmer, then simmer for 10 mins

Servings:

Ingredients

• 1.5 cups vinegar
• 1 TBSP salt
• 1 tsp dried dill
• 1 tsp nutmeg
• 6 mini cucumbers
• fill remaining jar volume with filtered water, typically 1/2 cup filtered water

Directions

• Cut mini cucumbers lengthwise, or into chips, honestly however you prefer, just don't leave them whole unless you want a very mild pickle
• Add all ingredients except cucumbers and water to a mason jar
• Put lid on and shake
• Add cucumbers, then fill the rest of the vacant volume of the jar with filtered water
• Close jar and place in fridge
• Pickle for 24 hours, and not longer than a few days

Servings:

Ingredients

• 2 TBSP canola oil
• 110 g popcorn
• 1/2 tsp salt

Directions

• add oil to big pot and add 2 popcorn kernels, heat over medium heat and cover
• when the two kernels pop, remove the popped kernels and remove the pot from the heat
• add the rest of the kernels and cover and let sit off the heat for 1 min
• switch heat to high
• put pot back on high heat until time between pops is 2 seconds
• add salt to pot and shake to coat
• pour into bowl and serve

Servings:

Ingredients

• 18 g soy sauce
• 18 g molasses
• 21 g vegan Worcestershire sauce
• 1 TBSP minced onions
• 1 TBSP dehydrated green onions
• 1 tsp salt
• 8 g better than bouillon no beef
• 55 g canola oil
• 8 oz boiling water
• 160 g soy curls
• 72 g bbq sauce

Directions

• preheat oven to 225F convection
• line baking sheet with tin foil and place cooling rack on top
• combine everything but soy curls and bbq sauce in a large bowl and mix with a spatula until all of the water is absorbed
• bake for 1 hour
• remove from oven and toss curls in bbq sauce
• bake for an additional 10 minutes

Servings:

Ingredients

• 45 g olive oil
• 18 g balsamic vinegar
• 11 g honey
• 4 g mustard
• 1/8 tsp salt
• 1/8 tsp ground pepper

Directions

• combine all ingredients in bowl
• whisk to emulsify

Servings:

Ingredients

• 1 cup full fat Greek yogurt
• 5 g sriracha
• 1 tsp white wine vinegar
• 1/4 tsp salt

Directions

• add everything to a cup and mix

Servings:

Ingredients

• 1 medium onion, chopped
• 1 celery stalk, chopped
• 1 small carrot, peeled, chopped
• 1 TBSP. extra-virgin olive oil
• 1 lb. ground beef chuck (20% fat), patted dry
• Kosher salt
• 3 oz. thinly sliced pancetta or bacon, finely chopped
• 1 cup dry white wine
• 6 oz tomato paste
• 1 bay leaf
• 1 Pinch of finely grated nutmeg
• 1/4 tsp salt
• 2 cups (or more) homemade chicken stock or low-sodium chicken broth
• 1 cup whole milk
• 1 lb. fresh tagliatelle or pappardelle, or dry rigatoni
• 2 oz. finely grated Parmesan (about 1/2 cup), plus more for serving

Preparation

• Pulse onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.
• Heat oil in a Dutch oven or other large pot over medium. Break beef into small clumps (about 1 1/2") and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6-8 minutes. It may be gray in spots (that's okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.
• Wipe out pot. Cook pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6-8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6-8 minutes.
• Return beef to pot and pour in wine. Reduce heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12-15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add tomato paste, bay leaf, and nutmeg and cook, stirring occasionally and still pressing down on meat, until tomato paste is slightly darkened, about 5 minutes.
• Pour stock and milk into pot; add a pinch of salt. Reduce heat to the lowest setting and cook, uncovered and stirring occasionally, until meat is very, very tender, 2-2 1/2 hours. There shouldn't be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra 1/2 cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.
• Cook pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.
• Using tongs, transfer pasta to pot with sauce. Add 1 cup pasta cooking liquid and 1/2 cup Parmesan. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
• Transfer pasta to a platter and top with more Parmesan.

Do Ahead: Sauce can be made 4 days ahead. Cover and chill.

Servings:

Ingredients

• 3/4 cup water
• 1 TBSP cornstarch
• 6 g better than bouillon no beef
• 40 g vegetarian oyster sauce
• 20 g soy sauce
• 2 g sugar

Directions

• Whisk together all ingredients in a small bowl
• Heat in wok until thickened

Servings:

Ingredients

• 98 g rice wine vinegar
• 69 g evoo
• 200 g carrot
• 2 TBSP chopped ginger
• 2 TBSP lime juice
• 4 tsp honey
• 1.5 tsp sesame oil
• 1/4 tsp salt

Directions

• combine all ingredients in a blender

Servings:

Ingredients

• 4 TBSP butter
• 1 onion, diced
• 1/4 cup flour
• 18 oz chicken broth
• 2 TBSP soy sauce
• 1 TBSP Worcestershire
• 1 tsp poultry seasoning
• 1/4 tsp salt

Directions

• in a medium saucepan, melt butter over medium heat and saute onion
• add flour and toss to coat, forming a thick paste
• add all other ingredients and bring to a boil
• reduce heat to a simmer and simmer for 20 min
• remove from heat and blend with immersion blender until smooth

Servings:

Ingredients

For The Chickpeas

• 1 can chickpeas
• 1.5 tsp baking soda
• water

For The Hummus

• 2 oz water
• 1/4 tsp garlic powder
• 1/2 tsp salt
• 1/8 tsp cumin
• 2 TBSP lemon juice
• 53 g olive oil
• 90 g tahini
• cooked chickpeas, rinsed and drained

Directions

For The Chickpeas

• drain chickpeas and add to saucepan with water and baking soda
• bring to boil, then drain in a colander and rinse

For The Hummus

• add everything else besides the cooked chickpeas to a food processor and blend for 1 min
• add chickpeas to food processor and blend until smooth

Servings:

Ingredients

• 2 oz cold water
• 1 TBSP corn starch
• 6 g better than bouillon NO chicken
• 35 g soy sauce
• 37 g rice wine vinegar
• 13 g hoisin sauce
• 1/4 tsp balsamic vinegar
• 8 g brown sugar

Directions

• add water and corn starch to a bowl and whisk together
• add everything else to the bowl and whisk together
• pour into wok over medium heat and cook until thickened
• add tofu to wok and toss to coat

Servings:

Ingredients:

• 1 TBSP oil
• 1 onion
• 1/8 tsp garlic powder
• 1 TBSP paprika
• 1/8 tsp chilli flakes
• 2 TBSP (33 g) tomato paste
• 1 cup cherry tomatoes
• 15 oz chicken broth
• 4 TBSP (56 g) greek yogurt
• 1 TBSP nutritional yeast
• 1/2 tsp dried parsley
• 1/4 tsp dried basil

Directions

• heat oil over medium heat in medium saucepan
• saute onion for 5 min
• Add all the other ingredients, bring to a boil, then simmer for 30 min
• blend with immersion blender

Servings:

Ingredients

• 4 oz water
• 4 g corn starch
• 6 g better than bouillon no beef
• 35 g soy sauce
• 2 g sesame oil
• 2 g sriracha
• 9 g rice wine vinegar
• 33 g peanut Butter
• 13 g brown sugar
• 1/8 tsp ground ginger

Directions

• mix all ingredients together in a wok over medium heat until sauce is uniform and thick

Servings:

Ingredients

• 4 diced plum tomatoes
• 2 TBSP chopped cilantro
• 1/2 minced red onion
• 1 minced garlic clove
• 1 minced jalapeno (seeded)
• the juice of 1 lime
• 1 tsp fresh celery juice (optional)
• 1/2 tsp kosher salt and a few grinds of pepper

Directions

• In a medium bowl, combine ingredients and mix well
• Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days.
• Drain any excess liquid before serving.

Servings:

INGREDIENTS

• 1/2 pound 225 g fresh Cheddar cheese, shredded (smoked, sharp or American cheddar)
• 1 TBSP butter
• 3/4 cup green onions, finely chopped
• 2 large cloves garlic minced
• 3.5 oz (100 g) diced tomatoes, (Roma, grape or cherry tomatoes)
• 1/2 tsp each ground cumin and onion powder
• 1/2 tsp cayenne pepper, (add more to taste if desired)
• 1 TBSP cornstarch cornflour
• 13 oz (375 g) evaporated milk, (full fat)
• 4 oz 120 g fire roasted green chiles, (or jalapenos)
• 1/4 cup fresh cilantro, finely chopped

INSTRUCTIONS

• Melt butter in a medium-sized pot over medium-heat. Saute the green onions (white parts only) for 4 minutes, until soft. Then add the garlic and saute until fragrant, about 30 seconds.
• Add the tomatoes in with juices with the chiles, cumin, onion powder and cayenne pepper. Cook while stirring occasionally, for 2 minutes until soft and fragrant.
• Mix cornstarch into the pot, then pour in the evaporated milk, stirring well to combine.
• Bring to a boil, then add the cheese, mixing well. Cook, while stirring, until cheese just melts through the milk and transforms into a smooth sauce. Take off heat immediately.
• Stir in cilantro, green onions (reserved green parts) and season with salt to taste if needed. Mix well.
• Serve warm.

Tip: Queso thickens when cooled.

NOTES

Store leftovers in the refrigerator. Reheat on stove or in microwave. Adjust consistency with a little more milk, if needed.

Servings:

Ingredients

• 3 cups spinach (can also use basil, arugula or any greens!)
• 1 clove garlic
• 1/3 cup pine nuts
• 2 TBSP grated parmesan cheese
• 1/2 tsp salt
• pinch of pepper
• 1/2 cup olive oil
• 1/2 lemon

Instructions

• In the bowl of a food processor or blender add the spinach, garlic, pine nuts, cheese, salt and pepper and pulse until well combined, but not totally smooth. Slowly drizzle in the olive oil while pulsing. Add lemon juice, salt and pepper to taste.

Servings:

Ingredients

• 4 oz water
• 1 TBSP cornstarch
• 6 g better than bouillon no chicken
• 30 g packed brown sugar
• 35 g soy sauce
• 10 g honey honey
• 1/8 tsp garlic powder
• 1/4 tsp ground ginger

Directions

• Whisk together all ingredients in a small bowl
• Heat in wok until thickened

Servings:

Ingredients

• 1.5 cups Greek yogurt
• 2 TBSP extra virgin olive oil
• 1 tsp dried mint
• 1 tsp dried dill
• 1 TBSP lemon juice
• 1/2 tsp salt

Directions

• if using cucumber, grate the cucumber, and squeeze by hand to remove most of the liquid, add squeezed cucumber to a bowl
• mix everything else in the bowl and let sit for 5 min
• mix again and serve

Servings:

Ingredients

• 3 TBSP. butter
• 1 shallot minced or 1/2 white onion chopped
• 1/2 cup tomato paste
• 1/4 tsp. crushed red pepper flakes
• 2 TBSP. vodka
• 1/2 cup heavy cream or 5 oz evaporated milk
• 45 g freshly grated Parmesan
• 1/4 cup pasta water

Directions

• In a large skillet over medium heat, melt butter. Add shallot and garlic and cook, stirring frequently, until softened, 4 to 5 minutes.
• Add tomato paste and red pepper flakes and cook, stirring frequently, until paste has coated shallots and garlic and is beginning to darken, 5 minutes.
• Add vodka to pot and stir to incorporate, scraping up any browned bits from the bottom of the pot. Turn off heat.
• Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 2 cups of pasta water before draining.
• Return sauce to medium heat and add 1/4 cup of pasta water and heavy cream, stirring to combine. Add half the Parmesan and stir until melted. Turn off heat and stir in cooked pasta. Fold in remaining Parmesan, adding more pasta water if the sauce is looking dry. Season with salt if needed. Serve topped with more Parmesan and torn basil leaves.

Servings:

Ingredients

• 15 oz can cannellini beans, drained and rinsed
• 2 TBSP extra-virgin olive oil
• 2 TBSP fresh lemon juice
• 1/2 tsp lemon zest
• 1/2 tsp sea salt
• freshly ground black pepper
• 1/4 tsp dried basil leaves
• 1/4 tsp rosemary leaves

Directions

• add everything to a food processor
• blend until smooth

Servings:

Ingredients

• 3 cups water
• 3/4 cup coarse ground coffee

Directions

• Combine coarse ground coffee and water in a mason jar
• Place in fridge and let steep overnight
• Run through a coffee filter in a pourover the next day

Notes

• This actually makes cold brew concentrate, please dilute it with water at a 1:1 ratio, I didn't and I regretted it

Servings:

Equipment

• electric milk frother
• 16 oz glass

Ingredients

• 2 tsp Nescafe Clasico
• 2 tsp sugar
• 2 TBSP water
• 3 ice cubes
• 10 oz water

Directions

• add instant coffee, sugar, and 2 TBSP water to the 16 oz glass and stir to combine
• use the electric milk frother to froth the mixture into a thick, creamy foam
• add 3 ice cubes
• add 10 oz water

Servings:

Ingredients

• 1/4 cup oats
• 1 banana
• 1/2 cup plant milk
• 1 TBSP peanut butter
• 1 tsp maple syrup
• 1/2 tsp vanilla extract
• 1/8 tsp salt

Directions

• Combine all ingredients in a blender

Servings:

Ingredients

• 4 cups water
• 4 tsp dried rosemary
• 2 tsp rooibos tea
• 7/8 cup orange juice
• 2 tsp honey

Directions

• in a saucepan, bring water to a boil
• add the rooibos tea and rosemary
• remove from heat and let sit for 5 minutes
• pass through a strainer and add orange juice and honey

Servings:

Ingredients

• 1 cup (8 oz) Absolut APeach Vodka
• 1 cup (8 oz) Patron Citronge - Extra Fine Orange Liqueur
• 1 (750 ml) Bottle White Zinfandel (we used Beringer)
• 2 cups (16 oz) Cranberry Juice (we used Simply Cranberry Cocktail) - Keep Cold
• 1 cup (8 oz) Orange Juice (we used Simply Orange) - Keep Cold
• 1 cup (8 oz) Simple Syrup (we used Keep it Simple Syrup)
• If you want it less sweet, try using 1/2 cup or 4 oz of the syrup.
• Garnish with Sliced Fresh Lemons and Strawberries
• We used 1 lemon and 5 large strawberries for the batch. Feel free to add more strawberries.

Directions

• Separately, slice up the lemon and strawberries and set aside.
• Mix all other ingredients together in a pitcher, except the ice.
• We typically fill the glasses with ice and add several strawberries and a slice of lemon (or 2 cut in half) and then fill with the sangria drink mixture. We add the ice separately so as not to dilute the sangria mixture if the pitcher will sit for a bit.
• You can also mix it altogether and serve.

Servings:

Ingredients

Dry powder mix

• 9 g psyllium husk powder
• 9 g creatine
• 27 g Naked Whey, Chocolate flavor
• 10 g powdered sugar

Drink

• 55 g dry powder mix (from previous step)
• 10 fl. oz any liquid (water, milk, coffee, etc.)

Directions

• mix the dry ingredients together
• add the liquid and the dry ingredients to a nutri bullet cup or whatever blender you use
• blend for 60 seconds to ensure there are no clumps

Notes

• don't shake this together using a "blender ball" or whatever, the only thing that will remove clumps is an actual blender, I use a nutribullet
• you can make multiple servings of the dry ingredients and store in an airtight container, a 32 oz mason jar fits 7 servings comfortably, then just scoop out 55g of powder into your blender cup
• milk, coffee, or water are the liquids I used, but you could use any liquid you want to
• one serving of the dry ingredients (55g) contains 183 kcal, 2.1g fat, 23.7g carbohydrates, and 17.8g dietary protein according to Cronometer

Servings:

Ingredients

• 15 g coffee
• 1/2 tsp pumpkin pie spice

Directions

• Add coffee and pumpkin pie spice to a coffee filter
• Pour over 8 oz of 200F water