No-Knead Butter Rolls

 

1 cup water
1/2 cup butter
1/4 cup sugar
1/2 tsp salt
2 1/4 tsp yeast
1 egg
3 cups flour

Add 1/2 cup water, butter, and 1/4 cup flour to a saucepan. Heat on medium heat until butter melts. Pour mixture into a large mixing bowl. Add sugar and salt, stir until dissolved.

In a small bowl, beat the egg.

Add yeast, egg, and remaining water to mixing bowl. Stir thoroughly. Stir in the rest of the flour until totally combined.

Cover bowl with greased foil and place in the refrigerator for 6-48 hours.

When ready to bake, remove dough from the refrigerator. Place dough onto a lightly floured surface and divide into 8 equal pieces. Roll each piece between your hand and the counter, working your hand in a flat, circular motion.

Place rolls on a greased baking sheet. Cover and let rise for one hour.

While rolls rise, preheat oven to 425°F . Bake rolls for 18-25 minutes, until golden-brown.

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.

Peanut Sauce

 

 

1 tsp garlic powder or 2 Tbls minced fresh garlic

1 tsp ground ginger or 1 Tbls minced fresh ginger

1 tsp ground black pepper

1 Tbls coconut oil

2/3 cup creamy peanut butter (plain ground peanuts if possible, or low/no salt and sugar)
2 Tbls soy sauce
1 Tbls lime juice
1 - 2 Tbls honey

1/3 - 1 cup water

1/2 cup chopped cilantro

Optional: 1/3 cup peanuts
Optional: 1-2 Tbls sriracha
Optional: 1/2 tsp red pepper flakes
Optional: 1 tsp chili powder

 

In a pot over low heat, combine the garlic, ginger, pepper, and coconut oil. Stir to combine completely. Add ingredients one at a time, stirring until combined before adding the next ingredient: peanut butter, soy sauce, lime juice, honey, optional peanuts, optional other spices. Stir in enough water to make it the desired consistency. Remove from heat and stir in the cilantro.

Serve with rice or noodles, add chicken and/or vegetables as desired.

Apple and Orange Cake

 

 

3 Tbls. melted butter

1/3 cup brown sugar

1 1/4 cup grated apple

2 cups flour

2 tsp baking powder

1/2 cup nut flour

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg or mace

12 Tbls butter

1 cup sugar

2 eggs

1 cup plain yogurt

1-2 oranges or clementines or tangerines

Preheat the oven to 350 F.

In a medium bowl, stir together the flour, baking powder, nut flour, cinnamon, and nutmeg/mace.

Peel the oranges and manually remove the pith and seeds. Blend the orange flesh in a food processor to create a thick pulp, it doesn't have to be totally liquefied. You need to get 2/3 cup of orange pulp.

In a large bowl, cut the butter into the sugar, then beat them until they are creamed together. One ingredient at a time, beat in the eggs, yogurt, and orange pulp.

Spray the bottom and sides of a large cake pan. In the bottom of the pan, spread the melted butter, then evenly sprinkle the brown sugar, then evenly spread the grated apple.

Gently stir the dry ingredients into the wet ingredients. Spread the batter evenly over the apples. Bake for 45-55 minutes or until the cake tests done.

Let the cake cool until it has shrunk away from the edges of the pan, then turn out up-side down onto a serving tray.

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.

Simple Chicken Curry

 

1 pound boneless chicken, diced
3/4 cup onion, diced
2 Tbls oil
2 tsp  yellow curry powder
2 Tbls red curry paste
13.5 oz (1 can) coconut milk
1 teaspoon salt

1/4 cup cold water
2 tablespoons corn starch
    
In a large skillet over medium heat, stir chicken, onions, and oil. Cook for 6-8 minutes, stirring occasionally til chicken is just cooked through.

Sprinkle yellow curry powder over everything and stir 1 minute.

Add coconut milk, red curry paste, and salt. Bring to a low boil.

Whisk corn starch into water until dissolved. Add to the pan and stir 1-2 minutes til thickened.

Serve over rice or rice noodles.

Optional add-ins:

Add at the beginning with the chicken, 1/2 cup - 1 cup of any of these ingredients:

celery, potato, carrot, peanuts, cashews, bell peppers

Add at the end with the coconut milk, 1/2 - 1 cup of any of these ingredients:

cabbage, spinach, paneer, cilantro, fresh basil, tomatoes, peas, cooked chickpeas

Chicken Pad Thai

 

1/2 pound uncooked rice noodles

1 Tbls sesame oil
1 Tbls coconut oil
1/2 cup onion, diced
1/2 pound boneless chicken, sliced into thin strips
1 Tbls minced garlic
1/2 Tbls ground ginger
8 oz cabbage

1/2 cup grated carrots
1 Tbls soy sauce

2 Tbls fish sauce
2 Tbls lime juice

1 Tbls honey or agave syrup
1 egg

1/4 cup green onions, sliced thinly
1/3 cup raw peanuts

1/3 cup fresh cilantro, chopped

Cook rice noodles according to package directions, drain, rinse under cold water; set aside in a bowl with a small amount of cold water.

 

In a small bowl combine the ginger and garlic.

 

In another small bowl combine the soy sauce, fish sauce, lime juice, and honey.

 

In another small bowl, combine the green onion, peanuts, and cilantro.

 

In a large pot over medium-high heat, add a little bit of oil. When the pot is hot, add in the egg and stir it to quickly scramble it. Remove the egg and put it in the bowl with the green onion, peanuts, and cilantro.

Add the sesame oil, coconut oil, and onion, to the pot, sauté over medium-high heat for about 5 minutes.

Add the chicken and cook for about 3 minutes, or until done, stirring frequently.

Add the garlic and ginger, and cook for about 1 minute, stirring constantly.

Add the cabbage, carrots, soy sauce, fish sauce, lime juice, and honey; stir to combine, cover pot with a lid, reduce heat to medium-low, and simmer for about 3 minutes, or until cabbage wilts and softens. Remove lid and stir.

Add the cooked noodles, turn off the heat, and stir well to combine. Add the scrambled egg, green onion, peanuts, and cilantro, and stir to combine.

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.

Pizza Rolls

Dough:
3 cups flour
1 1/2 tsp salt
3 tsp baking powder
2 Tbls olive oil
1 1/2 cup warm water

Stir the dry ingredients together. Stir in the oil. Add the warm water. Knead it until it's cohesive. Add more flour or water if necessary.

garlic salt
Italian seasoning, to taste
1 cup shredded mozzarella cheese

1/2 cup parmesan cheese
3 oz sliced pepperoni
marinara sauce

Preheat oven to 425° F.

Dust your workspace with flour and roll out the dough into a large rectangle.

Sprinkle garlic salt and Italian seasoning onto the crust. Add the cheeses and pepperoni, spreading it out to the edges of the dough.

Starting with a short end, carefully roll it into a tight log.

Use a serrated knife to cut the log into 8 equal slices.

Place pizza rolls on a lightly greased pan and bake for 10-12 mins or until golden brown.

Serve immediately with marinara sauce for dipping, or pour sauce onto the rolls.

Pear Custard Pie

 

 

1 unbaked pie crust for 9" deep-dish pie

2 cups grated pears (about 3 pears)

3 eggs

3/4 cup white sugar

1 cup heavy whipping cream

3 Tbls. corn starch

1/2 tsp. salt

1/4 tsp. dried rosemary

Preheat oven to 400 F.  Prepare the pie crust and place the pie pan on a baking sheet (for ease of handling and safety if it overflows).

Spread the grated pear evenly into the pie crust.

In a bowl, beat together the eggs and sugar until creamy, about 30 seconds. Add the rest of the ingredients and whisk until smooth. Pour the mixture into the pie crust.

Bake for 10 minutes at 400 F. Reduce the temperature to 350 F and bake for 40 more minutes.

The custard will set up completely as it cools. Let cool completely before serving.

Swedish Pancakes

3 eggs

1 1/4 cups milk or water

3/4 cup flour

1 Tbls. sugar

1/2 tsp. salt

1 tsp. ground cardamom or nutmeg

butter

Beat eggs in a bowl until they are creamy and light yellow colored. Gently beat in milk/water.  Add the flour, sugar, salt, and spice, beating until smooth.

Heat a skillet over high heat, then turn to medium. Melt a thin layer of butter in the skillet and pour in batter, about 1/2 cup at a time to make thin pancakes. Cook for 1-2 minutes on each side. Add more butter in between batches.

Top the warm pancakes with syrup, jam, cream, nut butters, or whatever kind of topping you like.

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

Apple Pear Pie

1 tsp dried rose petals, hibiscus petals, or similar sweet flower

1/2 cup warm water

1/4 cup raisins, dried cranberries, or other small dried fruit

1 1/2 cups flour

1/4 tsp salt

3/4 cup butter

3 small apples

2 pears

2 Tbls. honey

1/2 cup chopped almonds

Grind the flower petals into a powder. In a small bowl, combine the warm water with the flower petals and dried fruit. Set aside while preparing the filling.

Slice the apples and pears into thin slices, removing the core. Cook the fruit with 1/4 cup butter and honey over medium heat, stirring occasionally, until the apples are soft and butter is melted. Remove from heat. Scoop out the raisins with a slotted spoon and add those to the apple mixture. 

In a medium bowl, stir together the flour and salt. Cut in 1/2 cup of butter. The flower water should be just under 1/2 cup; stir that into the flour to make a paste. Form the dough into a disk, wrap in plastic, and chill.

Preheat oven to 375 F.

When the dough is cold and harder, roll out into a large, thin circle and line a deep-dish pie pan. Set aside any extra dough to make a decorative top. Spread the chopped almonds into a layer on the bottom, then add the rest of the filling.

Bake for 35-40 minutes.

Cranberry Chess Pie

2 cups raw cranberries

14 oz sweetened condensed milk

3 egg yolks

1 pie crust (graham cracker crust, or pre-baked)

Preheat oven to 350° F.

Boil cranberries in 2-3 cups water, until they are mostly split--it only takes a few minutes. Drain and discard the water. Combine the cranberries, condensed milk, and egg yolks in a blender, and blend until smooth and light. Pour into pie crust. Bake for 15 minutes. Let cool at room temperature, then chill for at least 3 hours before serving.

Cucumber Sandwiches

Small batch for just 2 sandwiches.

 

2 Tbls. butter
2 Tbls. cream cheese or chevre
1/4 cup fresh mint leaves, chopped

1/8 tsp salt

4 slices of soft artisan bread

1/2 of a cucumber, thinly sliced or spiraled into noodles

The butter and cheese need to be soft. Stir the butter, cheese, mint, and salt into a smooth mixture.

Spread the mixture onto one side of each piece of bread, then add cucumber slices/noodles and form sandwiches. Cut them diagonally into quarters.

Deep Dish Chicken Cobbler

 

Filling:

1 lb. chicken meat

1 1/2 tsp minced garlic

1 cup minced celery

3/4 cup chopped onion

2 cups potato, cut into 1/2" cubes

1/2 cup grated parmesan (or other cheese)

1/2 tsp salt

1 tsp ground black pepper

2 tsp tomato powder

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 tsp fennel seed

1/4 cup cornstarch

1/2 cup water, soup stock, or cream

Crust:

2 3/4 cup flour

2 tsp baking powder

1 tsp salt

6 Tbls oil

1 1/2 cup milk or water

Preheat oven to 350 F.

Place the chicken in a greased pan over medium-high heat and let the outside brown, flipping occasionally, while you prepare the rest of the filling. The chicken does not have to be cooked through at this time.

Chop the vegetables, mix the filling ingredients in a large bowl. When the chicken is seared on the outside, cut it into small pieces and stir into the filling.

In a separate bowl, stir together all the crust ingredients.

Grease a large pie pan, and press 1/3 of the crust dough into the bottom, with wet hands to smooth it out to fill the space. Pour the filling into the pie pan, evening out the top. Place the rest of the dough on top, using wet hands to smooth it out and completely cover the filling. 

Bake for 1 hour, or until the internal temperature reaches at least 165 F, checking in several spots.

Cranberry Pie with Spiced Crust

 

Crust:
1 3/4 cup flour
1 tsp ground nutmeg
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/2 cup butter, cut into pieces
1/4 cup brown sugar
1/4 cup cold water
1 egg

Filling:
4 1/2 cups raw cranberries (18 oz)
1 cup plain Greek yogurt
1 cup sugar
1/4 cup corn starch
1/8 tsp salt

Preheat the oven to 350° F.

Whisk together the flour and spices. Cut in the butter. In a separate bowl, dissolve the brown sugar in the water, then beat in the egg. Stir the water mixture into the flour mixture in 2 parts, forming a smooth paste. Form into a thick disk, wrap in plastic, and chill while you make the filling.

Use a food processor to coarsely mince the cranberries. Stir together all the filling ingredients.

Roll the crust dough into a thin crust and place into a 9" deep-dish pie pan. Fill with the cranberry filling. Use leftover dough to make a decorative top crust. Cover with foil and bake for 60 minutes, then remove foil and bake for 10 minutes.

Sweet French Toast

 

4 eggs
1/4 cup milk
1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp vanilla extract
6 slices of bread
Butter


Preheat skillet and melt a thin layer of butter in it. Beat the eggs, milk, cinnamon, nutmeg, and vanilla extract until the mixture is light and homogenous. You can use an egg beater if you want to truly blendin the spices, but a manual whisk is sufficient.


Set the stove heat to medium. Dip pieces of bread into egg mixture, coating both sides. Cook on each side until browned. Add more butter to skillet between batches.

Serve warm with syrup, jam, honey, or any desired topping.


This is good with thick chewy bread, or slightly dried bread, but using a regular soft sliced bread is perfectly fine.