Chocolate Cashew Sorbet

 

 1/2 cup sugar

1/3 cup cocoa powder

1/4 cup chocolate chips

2 cups water

1 cup cashew butter (no salt or sugar added) 

tiny pinch of salt

tiny pinch of baking soda 

1/2 tsp vanilla extract

 

Combine all ingredients except vanilla over low heat. Stir until the chocolate chips and cashew butter are melted and completely mixed in.

 

Remove from heat into a large container. Stir in the vanilla. Chill in the fridge or freezer until totally cold.

 

Churn in ice cream machine for 20 minutes. 

Soft Orange Sorbet

 

 

 1 lb oranges, peeled and pith removed

 1 cup sugar

1/2 Tbls unflavored gelatin powder 

2 Tbls cold water

1/2 cup hot water

1/2 cup cold water

 

Puree the orange flesh until as smooth as possible.

 

 Combine 2 cups orange puree with sugar over low heat and stir until sugar is dissolved.

 

In a large bowl, stir together the gelatin with 2 Tbls cold water. When it seems smooth, add in the hot water and stir until it's dissolved. Then stir in the 1/2 cup cold water. Stir the orange mixture into the gelatin mixture until homogenous. Cover and chill in the fridge or freezer until totally cold.

 

Churn in an ice cream machine for 20 minutes. It will have a slushy texture. Transfer to a lidded container and freeze until desired hardness.

Strawberry Rhubarb Cake

 

Cake:
9 oz strawberries, fresh or frozen
2 1/2 cups almond flour
3/4 cup sugar
3/4 cup corn starch
1 Tbls baking powder
1 tsp vanilla extract
1/4 tsp salt

Topping:
1/2 pound rhubarb, fresh or frozen
1/3 cup brown sugar

Preheat the oven to 350° F. Grease or line an 8 inch cake pan with parchment paper.

Purree the strawberries in a blender until smooth.

In a medium bowl, combine strawberries with the rest of the cake ingredients. Stir until mostly combined, then use an egg beater to blend it together.

Scoop the cake batter into your cake pan and smooth the top.

Bake the cake for 30-35 minutes or until you can insert a skewer or toothpick in the middle and it comes out clean. Allow the cake to cool in the cake pan.

While the cake is baking, chop the rhubarb into small pieces. Combine with the brown sugar in a small pot and cook over medium heat until it simmers, the rhubarb is soft, and the sugar is syrupy. If using frozen rhubarb, cook it enough to soften it before adding the sugar. The rhubarb should become mush.

Remove from heat and let cool. Once it is cool enough to handle, purree the mixture in the blender until totally smooth.

Spread the topping over the cake.

Cranberry Chutney

 

4 cups (12 oz) fresh cranberries
1 cup raisins, dried cranberries, or similar dried berries
1/2 cup sugar
3/4 cup brown sugar
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

1/4 tsp salt

1/4 tsp ground black pepper
1 cup water, vegetable stock, or orange juice
1/2 cup minced onion
1/2 cup minced Granny Smith apple
1/2 cup minced celery

In a medium pot, combine the cranberries, dried fruit, sugar, brown sugar, cinnamon, ginger, cloves, salt, pepper, and water/stock/orange juice. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery. Stir occasionally until the mixture thickens, 5-10 more minutes. Remove from heat.

For best flavor, refrigerate it overnight.

Cranberry Sauce

 

 

4 cups (12 oz) fresh cranberries 

1 cup orange juice

1/2 cup sugar

Combine all ingredients in a medium pot over high heat. When the mixture reaches a boil, reduce to medium-low heat and let it simmer for up to 10 minutes, stirring occasionally, until the cranberries are popped and the liquid is a thick syrup.

For a smooth sauce, let it cool then run it in a blender for a few seconds until smooth.

Bright Chicken Curry

 

1 Tbls oil
1 onion, sliced
1/2 tsp salt
1 lb chicken meat
2 tsp turmeric
2 tsp curry powder
1-3 Tbls Thai red curry paste
1 cup tomatoes, finely chopped or roughly pureed
1 can (13.5 oz) coconut milk
1 cup apple sauce
1 Tbls fish sauce
2 tsp brown sugar
1/2 cup cilantro, roughly chopped
1 1/2 cup spinach, roughly chopped

You can cut the chicken into chunks while it is raw, or take it out after cooking to cut it and add it back in.

In a large pot over high heat, heat 1 tablespoon of olive oil. Add the onions and salt, and turn the heat to medium-low. Stir every so often, and cook until the onions soften, about 5 minutes.

Add the curry powder, turmeric, and Thai red curry paste to the onions, and stir until onions are coated  in the spices. Stir in the chicken and tomatoes.

Add the coconut milk, apple sauce, fish sauce and brown sugar, and bring to a simmer.

Simmer until the chicken is cooked through.

Stir in the cilantro and spinach.

Serve over rice.

 

Slow Cooker Sweet Pork

 

2 lbs boneless pork roast
2 cups salsa
1 cup brown sugar

Mix the salsa and brown sugar together.

Place the roast in a slow cooker and then pour the salsa/brown sugar mixture on top. Cook on low for 7-8 hours or on high for about 4-5 hours.  At this point, it should be cooked through and soft enough to shred easily. After shredding it, you can cook it on low for 1-2 more hours, or serve immediately.

Focaccia Bread

 

 

4 3/4 cups flour

4 Tbls olive oil

2 tsp salt

1 1/2 tsp yeast

2 1/4 cups warm water

olive oil

coarse salt

dried rosemary

 

Coat a 9" x 13" cake pan with cooking spray.

 

In a large mixing bowl, combine the flour, olive oil, and salt.

 

In a small bowl, combine yeast, with 1/2 cup warm water. When it is foamy, stir the yeast mixture and the rest of the water into the flour mixture.

 

Stir together and then knead for a few minutes to make a cohesive dough.

 

Place the dough into the can pan. Gently flatten it. Cover with plastic wrap and let rise for 1 hour.

 

After 1/2 hour of rising, set the oven to 375 F.

 

After 1 hour of rising, poke holes all over the dough with your fingers. Drizzle with olive oil and sprinkle with coarse salt and rosemary.

 

Bake for 28-30 minutes until golden brown.

Easy Fried Fish

 

2 fish fillets, boneless, 4-6 oz each

Salt and pepper
2 tbsp flour
2 tbsp oil

The fish needs to be not frozen. Skin can be removed if desired. use whatever kind of fish you like. Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Spread flour over the entire surface. Flip the fish pieces over and repeat. Shake excess flour off.

Heat oil in a non stick skillet over high heat. When the oil is shimmering, add fish. For thin fillets, cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes. Cook longer if you have thicker fillets.

Creamy Vegetable Korma

 

1 cup chopped onion
1 tsp garlic powder

1-inch piece ginger root or 1 Tbls ginger paste
1/4 cup raw cashews

1 cup chopped tomatoes

1/2 cup water or soup stock
1 tablespoon coconut oil
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon garam masala
1/2 teaspoon cinnamon
1/2 teaspoon coriander
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cardamom
1 1/4 cup canned coconut milk
1 1/2 teaspoons brown sugar
1 lb potato, diced
1 cup chopped fresh green beans

1/4 cup minced celery

Place the onion, garlic, ginger, cashews, tomatoes, and water/stock in a blender, blend until smooth.

Heat the coconut oil in a large pot set over medium heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and place in a small bowl.

Pour the pureed mixture into the pot. Stir in the pre-measured spices and allow to cook for 2 to 3 minutes.

Stir in the rest of the ingredients. Cover the pot and simmer for 10 minutes.

Uncover and cook a further 5 to 10 minutes, until the potatoes are soft.

 

Serve with cooked rice and naan bread.

Blue Muffins

3/4 cup buttermilk

1/4 cup coconut oil or butter

1 cup blueberries, fresh or frozen

1 tsp. vanilla extract

3 eggs

1/4 cup brown sugar

1/4 cup white sugar

1/2 tsp. salt

2 cups flour

2 Tbls. corn starch

1/2 Tbls. baking soda

Preheat oven  to 400 F, and spray a muffin tin with non-stick spray, or use paper liners.

In a blender, combine the buttermilk, butter/oil, blueberries, vanilla extract, eggs, and brown sugar. Blend until mostly smooth.

In a medium mixing bowl, mix together the white sugar, flour, baking soda, and corn starch. Add the liquid mixture, beating on low-medium speed, until it is thoroughly mixed.

Fill the muffin tin. Bake for 12-15 minutes. 

 

 

Bakery Granola

 

4 cups rolled oats

1/4 cup brown sugar

1/2 cup raw peanuts, coarsely chopped

1/4 cup raw sunflower seeds

1/4 cup raw sesame seeds

1/4 cup raw pumpkin seeds

1/4 cup ground flax seeds

1/4 cup chia seeds

6 Tbls. raisins

6 Tbls. dried cranberries

1/2 cup dried coconut, flaked or shredded

1 tsp. salt

2 Tbls. honey

6 Tbls. coconut oil

2 egg whites

Preheat oven to 275 F and line a baking sheet with baking parchment.

In a medium bowl, stir together the dry ingredients. In a small bowl, beat together the honey, coconut oil, and egg white. Thoroughly stir this into the dry ingredients. Spread granola onto the baking sheet and cook for 45 minutes. (If making a half batch, cook for 30 minutes.)

Transfer the granola on the parchment, onto a cooling rack. Let cool before putting in a container.

Basic proportions:

4 cups grains

6 Tbls. sweetener

2 1/4 cup nuts and seeds

1 1/4 cup dried fruit

Lemon Chicken

 

4 chicken breasts
3 Tbls butter
1/3 cup soup stock or water
1/2 cup lemon juice1 1/2 Tbls corn starch
1 Tbls honey
2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1/4 tsp pepper 

 

optional: 4 small potatoes

Preheat oven to 400° F.

Melt butter in a skillet. Add the chicken and optional potatoes, chopped into large pieces. Cook chicken pieces for 3 minutes on each side, over medium-high heat. It is ok if the chicken is frozen. If the chicken is too large for all pieces to fit in the skillet, use 2 skillets or cook the pieces in batches.

Whisk the other ingredients together in a small bowl. Transfer the chicken and all its drippings into a baking dish. Pour the lemon sauce over it. Cover the dish with foil and bake for 20-30 minutes, until the meat is at least 165° F inside. Larger pieces take longer to cook.

Crock Pot Herbed Chicken & Potatoes

6 chicken breasts, fresh or frozen

1 1/2 - 2 pounds small potatoes

1/2 pound string beans 

3 Tbls olive oil

1 Tbls minced garlic

1 tsp dried basil

1 tsp dried oregano

1/2 tsp fennel seed

1/2 tsp ground paprika

1/2 tsp salt

Place all ingredients in a crock pot. If using frozen chicken, it does not need to be thawed. Stir everything with a large spoon to distribute the seasoning. Cook on low heat for 4 hours.

 

Hummus Sandwich with Tomato Dip

Spread hummus between two slices of bread, and toast in a skillet over medium heat until the bottom piece is browned, then flip and toast the other side.

Heat together a mixture of roughly equal amounts of tomato soup and olive oil, with seasonings added as desired. It can be as simple as freshly ground black pepper, Italian herbs, or Middle Eastern spice mixes such as za'atar.

Here I've combined about 3 Tbls. each of tomato soup and olive oil, with 1/4 tsp. of a Moroccan spice rub.

Rice Porridge

For a single serving:

1 cup cooked rice
1/2 cup coconut milk
1 tsp honey
1/8 tsp salt

Stir together all ingredients. If you are starting with cold rice, gently heat the porridge on the stove, or microwave for 1 minute.

Basic Sweet Muffins

 2 cups flour
1/4 cup sugar
1/4 cup brown sugar
 1/2 tsp salt
1/2 Tbls baking soda
1 cup milk, water, or nut milk
1/2 cup butter or coconut oil
1 egg
1 Tbls lemon juice
1 tsp vanilla or orange extract (optional)

Preheat oven to 450 F. Grease a muffin tin, or put in paper baking cups.

Stir together the flour, sugars, salt, and baking soda.

In a small bowl, melt the butter/coconut oil. Add the milk/water/nut milk, egg, lemon juice, and vanilla/orange extract. Whisk until completely combined.

Pour the liquid into the flour mixture, stirring until just combined. Divide evenly into the muffin cups, about 1/4 cup each.

Bake for 5 minutes, then reduce the heat to 400 F and bake for 10-12 minutes, until a tester comes out clean.

Makes 10-12 regular sized muffins. Cooking times will be shorter for small muffins and longer for large muffins.

Variations:
Add to the dry ingredients 1 to 1 1/2 cups of a filling, such as dried fruit, chocolate chips, chopped nuts, berries, chopped fresh or frozen fruit, rolled oats or barley.
Use honey instead of sugar.
Add 2 Tbls cocoa powder.
Add 2-3 tsp of spices such as cinnamon, nutmeg, ginger, cardamom, etc.
Add 2 Tbls each of poppy seeds and lemon zest.


This is meant to be a basic recipe that can be customized as you wish for different flavors.

Apples & Peanut Butter

My favorite for breakfast or a snack.

1 apple, sliced
1/4-1/2 cup peanut butter, depending on size of apple

Optional add-ins, a spoonful:
Ground flax seeds
Chia seeds
Cocoa powder

Socca

1 1/2 cups garbanzo flour
1 1/2 cups water
2 Tbls olive oil, plus some
3/4 tsp salt
black pepper

Stir together garbanzo flour, water, 2 Tbls olive oil, and salt. Let the batter rest for 30 or more minutes.

Put a cast iron skillet in the oven, close to the top, and preheat to 450 F. When it hits temperature, set the oven to high broil. Remove skillet from oven, pour in a small amount of olive oil to coat the bottom, and pour in the batter. Broil the socca for 5-8 minutes, until the top is browned and crispy.

Remove from oven, drizzle olive oil on top, salt, and plenty of freshly ground black pepper.

Lambswool Wassail

Roasted apples.

A sort-of medieval recipe, I haven't found a good primary source, only other people saying that it is medieval. A small verse:

Next crowne the bowle full of
With gentle lambs wooll,
Adde sugar, nutmeg, and ginger,
With a store of ale too,
And thus ye must doe
To make the Wassaile a swinger.

No reference was listed, and it sounds fake; but I haven't had time to investigate further. Anyway the recipe is unusual and delicous regardless of provenance.

3 liters of apple juice or cider (I did part unfiltered apple juice, part carbonated apple juice)
6 large apples
2 tsp ground nutmeg
1 tsp ground ginger
1 cup brown sugar

Preheat oven to 375 F. Remove wax from apples and cut out the cores. Place them in a cake pan and add about 1/2" of water. Roast the apples for 35-45 minutes, until they are mushy and the skin is peeling off.

Meanwhile, put the sugar in a pan and add enough juice to cover it. Heat over medium heat, stirring to dissolve the sugar. Stir in the nutmeg and ginger. Keep it over low heat.

Remove and discard the skin from the roasted apples. I found that different varieties of apple peeled differently, and some apple flesh needed to be scraped off the back of the pulled-off skin, but it wasn't difficult.

Puree the apple flesh in a food processor or blender until it is totally smooth like thick apple sauce. If using a blender, add enough juice to get it to blend, but not enough to really liquefy it. It needs to be thick and drier than usual applesauce.

Set a crock pot on high heat. Pour in the apple juice/cider and the sugar mix. Stir together. Then pour in the pureed apple and whisk it. It should float to the top and resemble a wool fleece soaking in cider. Let it heat up to desired temperature, then set the crock pot to low or warm to maintain temperature for the duration of your winter feast.