Jeanna's Recipes

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Root Veggie Latkes with Pear & Rosemary

Ingredients

  • Sweet potatoes
  • Parsnips
  • Golden beets
  • Shallot
  • Rosemary
  • 2 Eggs
  • Pears
  • Crème fraîche
  • 2 tsp Salt
  • 1/4 cup All-purpose flour
  • Vegetable oil

Steps

  1. To make the latkes, peel and shred the sweet potatoes, parsnips, golden beets, and shallot, using a food processor or the large holes of a box grater-shredder.

  2. Pick the rosemary, toss the stems, and roughly chop the leaves.

  3. Lay a clean kitchen towel on the counter, spread the shredded vegetables down the middle, and sprinkle with 2 teaspoons salt. Wrap and twist to squeeze out as much liquid as possible.

  4. Place the shredded vegetables in a bowl, add the chopped rosemary, 1/4 cup flour, and 2 eggs and mix to combine.

  5. Preheat the oven to 200°F. Line a plate with paper towels and set it near the stove.

  6. In a wide sauté pan over medium heat, pour in vegetable oil to about ¼-inch deep. When the oil shimmers, working in batches, add scoops of the sweet potato mixture, pressing them into latkes about 3 inches wide and ½ inch thick. Fry until golden and crispy, 3 to 4 minutes per side. Transfer to the prepared plate, sprinkle with salt, and keep warm in the oven. Add a drizzle of oil to the pan between batches, as necessary.

  7. Meanwhile, core and thinly slice the pears.

  8. Place the latkes on a platter, dollop with the crème fraîche, top with the sliced pears, and serve warm.

Notes

You can use a kitchen towel for ringing out the moisture. Crème fraîche was really rich, greek yogurt might be better. The ratios of the vegetables doesn't matter too much so just use more of what you like best!

Source

Good Eggs

Cranberry Sauce

Ingredients

  • 2 cup Dole pineapple juice
  • 2 cup sugar
  • 24 oz fresh cranberries
  • 1/2 tsp ginger ground
  • 1 tsp cinnamon ground
  • 1/8 tsp cloves ground

Steps

  1. Wash and pick over cranberries.
  2. In a saucepan bring to a boil pineapple juice and sugar, stirring to dissolve sugar.
  3. Add cranberries, return to a boil.
  4. Once half the berries are popped and the sauce feels mushy, it's done! It should take 10 to 15 minutes of cooking over medium-high heat.
  5. Remove from heat.
  6. Add remaining ingredients.
  7. Cool completely at room temperature and then chill in refrigerator.
  8. Cranberry sauce will thicken as it cools.

Notes

Source

Aunt Karen

Gluten Free Banana Muffins

Ingredients

Wet Ingredients

  • 1 heaping cup Mashed Ripe Bananas (about 3 medium)
  • 2 Eggs
  • 1/8 cup Honey
  • 2 tsp Vanilla Extract

Dry Ingredients

  • 1 cup Packed fine blanched almond flour
  • 1 cup gluten free oat flour
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Toppings

  • 1/2 cup Frozen Blueberries
  • 1/2 cup Chopped Walnuts
  • 1/2 cup Rolled Oats

Steps

  1. Preheat oven to 350 degrees F. Line a muffin tin with 10 muffin liners and spray the inside of the liners with nonstick cooking spray. This helps to prevent sticking.
  2. In a large bowl, mix together mashed banana, eggs, honey and vanilla extract until smooth.
  3. In a separate large bowl, whisk together the almond flour, oat flour, baking powder, cinnamon and salt until well combined.
  4. Add dry ingredient to wet ingredients. Fold in some toppings.
  5. Divide batter evenly between liners. Sprinkle the tops of the batter with extra toppings. Bake for 20-25 minutes or until tester comes out mostly clean with a few crumbs attached. Transfer muffins to a wire rack to allow them to cool. Enjoy! Makes 10 muffins.

Notes

Can use chocolate chips as toppings instead.

To make as a bread: Pour batter into a 8x4 inch loaf pan greased and lined with parchment paper. Bake for 40-50 minutes until toothpick comes out clean.

Source

Ambitious Kitchen

Gluten Free Waffles

Ingredients

  • 1 cup Oat Flour
  • 1/2 cup Almond Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • Pinch Cinnamon (optional)
  • 1 Banana, mashed
  • 1 handful Blended Greens
  • 3/4 cup Milk of choice (light coconut milk, nut milk, cow’s milk)
  • 1/4 cup + 1 tbsp Melted Coconut Oil or 5 tbsp Unsalted Butter, melted
  • 2 Large Eggs
  • 2 tbsp Maple Syrup (optional)
  • 1 tsp Vanilla Extract

Steps

  1. In a mixing bowl, whisk together the dry ingredients: oat flour, almond flour, baking powder, salt, and cinnamon.
  2. In another bowl, whisk together the wet ingredients: milk, melted coconut oil or butter, eggs, maple syrup, vanilla extract, banana, and blended greens.
  3. If the coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten-second intervals until it melts again.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined (the batter will still be slightly lumpy). Let the batter rest for 10 minutes to allow the oat flour to absorb moisture.
  5. Preheat the waffle iron to medium-high.
  6. Once 10 minutes is up, stir the batter once more, then pour onto the heated waffle iron, covering most of the central surface area. Close the lid.
  7. Cook until the waffle is deeply golden and crisp, then transfer to a cooling rack or baking sheet. Avoid stacking waffles to maintain crispness.
  8. To keep waffles warm, place them in a 200°F oven until ready to serve.
  9. Repeat with remaining batter and serve with maple syrup, nut butter, or other toppings.

Notes

  • Letting the batter rest enhances texture.

Source

Easy Gluten Free Oat Waffles

Grandpa's Crepes

Ingredients

  • 1 cup Milk
  • 3/4 cup Flour
  • 1/8 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla
  • 6 Eggs
  • 1 tbsp Melted Butter

Steps

  1. Blend together the milk, flour, salt, sugar, and vanilla
  2. Add eggs and blend well
  3. Add melted butter

Notes

The batter is best at room temperature. This makes 11-12 crepes. You can probably halve the sugar

Source

Grandpa Marino

Savory Cottage Cheese

Ingredients

  • Full fat cottage cheese (I use GoodCulture)
  • Garlic powder, salt, pepper
  • Onion, shallot, or green onion
  • Tomato
  • Cucumber or avocado
  • Spinach

Steps

  1. Chop all vegetables up finely (especially the onions and spinach)
  2. Stir everything together

Notes

Can mix in anything that sounds good, including hot sauce!

Bee-Bim-Bop

Ingredients (Serves 4)

Base

  • 2 cups White Rice

Marinade

  • 2 Cloves Garlic, peeled
  • 2 Green Onions (Scallions)
  • 5 tbsp Soy Sauce
  • 1 tbsp Honey
  • 1 tbsp Vegetable Oil
  • 1 tsp Sesame Seeds, roasted
  • 2 tbsp Sesame Oil
  • 1/8 tsp Black Pepper

Meat

  • 1 lb Tender, Lean Beef (such as sirloin tip)

Vegetables

  • 2 Carrots
  • 2 pkgs Frozen Spinach, defrosted (or 1 lb Fresh Spinach, washed)
  • 1 lb Mung Bean Sprouts
  • 1 Cucumber

Other Ingredients

  • 4 Eggs
  • Salt and Pepper
  • Vegetable Oil for Frying

Serve with

  • Ko-chee-chang (Korean Hot-Pepper Paste, optional)
  • Kimchee (Korean Pickled Cabbage, optional)

Steps

1. Cook the Rice

2. Prepare the Marinade

  1. Mince the garlic and chop the green onions.
  2. Mix all the marinade ingredients in a large bowl.
  3. Slice the beef into very thin strips across the grain.
  4. Put the sliced beef into the marinade and stir well.
  5. Use your hands to squish and mix the beef for 2-3 minutes to tenderize it.
  6. Wash your hands and let the meat marinate.

3. Cook the Eggs

  1. Crack eggs into a bowl and beat with a fork until well mixed.
  2. Add 1 tsp vegetable oil to a small pan.
  3. Heat pan over medium flame, then pour in 1/4 of the eggs.
  4. Cook 1 minute, flip, cook 1 more minute, then remove.
  5. Repeat until all the egg mixture is used.
  6. Stack the egg pancakes, roll them up, and slice into thin strips.

4. Prepare the Veggies

  1. Peel and julienne (cut into thin strips) the carrots.
  2. Heat 1 tbsp vegetable oil in a pan and stir-fry the carrots over high heat until tender.
  1. If using frozen spinach, squeeze out excess water.
  2. If using fresh spinach, boil for 2 minutes, drain, cool, then squeeze out water.
  3. Stir-fry the spinach in 1 tbsp vegetable oil for 2-3 minutes, then season with salt and pepper.
  1. Slice the cucumber

5. Prepare the Bean Sprouts

  1. Pour 1 cup of water into a pot and add 1 1/4 tsp salt.
  2. Bring to a boil, add bean sprouts, cover, and cook 2-3 minutes.
  3. Drain and transfer to a bowl.

6. Cook the Beef

  1. Heat a frying pan over high heat for 30 seconds.
  2. Dump the marinated beef into the pan.
  3. Stir-fry 2-3 minutes until fully browned.

To Serve

  1. Place the rice, bowls of egg ribbons and vegetables, and the pan of beef on the table.
  2. Each person builds their own bowl with rice, vegetables, beef, and some meat juice.
  3. Top with egg ribbons and, if desired, ko-chee-chang or kimchee.
  4. Mix everything together and enjoy!

Source

Bee-bim-bop

Cauliflower Soup

Ingredients

1 medium head cauliflower, about 2 lbs.

2 shallots, peeled and sliced into quarters

4 unpeeled garlic cloves

4 cups vegetable broth

Leaves from 5 fresh thyme sprigs

½ tablespoon white miso paste

½ teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

Sea salt and freshly ground black pepper

Steps

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Trim the cauliflower head into florets and cut the core into pieces. Spread the cauliflower and the shallots on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Wrap the garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables.

Roast for 30 to 35 minutes or until the cauliflower is browned around the edges. Remove from the oven and let cool slightly. Set aside 1½ cups of the smaller cauliflower florets for garnish.

In a blender, combine the roasted cauliflower, shallots, peeled garlic, vegetable broth, thyme leaves, miso paste and Dijon mustard and blend until smooth. Add the olive oil, lemon juice and a pinch of salt and pepper and blend. Taste and adjust seasonings adding more lemon juice, salt, and pepper to taste. If the soup is too thick, add water, a few tablespoons at a time and blend to desired consistency.

Serve with a drizzle of olive oil and the reserved cauliflower florets.

Notes

Source

https://www.loveandlemons.com/cauliflower-soup/

Chicken Apricot Tagine

Ingredients

Apricots

Red onion

Tagine seasoning

Chicken thighs

Parsley

Toasted almonds

Yogurt

Olive oil

Salt

Steps

Preheat the oven to 450°F. Halve and pit the apricots. Slice ½ red onion, reserving the rest for another use. In a large bowl, combine the apricots, sliced red onion, tagine seasoning, 1 tablespoon olive oil, and ¼ teaspoon salt and turn to coat.

Remove the chicken thighs from the packaging, pat dry with paper towels, and season on both sides with salt. In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken thighs, skin-side down, and cook until golden, about 8 minutes. Flip the chicken and arrange the apricots and red onion around it in the pan. Transfer the pan to the oven and bake until the chicken is golden and no longer pink at the center and the vegetables are tender, 20 to 25 minutes.

Pick a handful of parsley leaves and toss the stems. Chop the almonds.

Spoon the chicken tagine into bowls. Dollop with the yogurt, sprinkle with the toasted almonds, scatter with the parsley, and serve warm.

Notes

modifications: no parsley or cous cous. Might add arugula next time. Source

https://www.goodeggs.com/sfbay/bundlessfbay/chicken-tagine-with-apricots-almonds/5cae7070ec2666000e07b6bc

Chicken and Vegetable Stir Fry

Ingredients

  • Chicken Thighs
  • 1/2 tsp Paprika
  • 2 tbsp sesame oil
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 large onion
  • shredded carrots
  • 2 cloves of garlic minced
  • 2 tbsp soy sauce
  • 1/2 tbsp ginger minced
  • 1 1/2 tbsp cornstarch or flour
  • 2 small tomatoes
  • salt and black pepper to taste

Steps

  1. Cut the chicken into strips. Pat them dry thoroughly.
  2. Season the chicken with salt, black pepper, and paprika. Set aside
  3. Preheat the oil in a pan, add the chicken and cook until for about 3 to 4 minutes on each side.
  4. Add bell peppers, onions, ginger, garlic, and shredded carrots. Cook for a minute to two.
  5. Dice the tomatoes very fine, making sure to save the liquid. Combine in a bowl with the soy sauce and cornstarch. Mix well until dissolved.
  6. Add the tomato slurry inside the stir-fry. Leave to cook for about 5 minutes.

Notes

Can add sambal oelek to taste

Source

https://cheflolaskitchen.com/chicken-vegetable-stir-fry/

Collard Green Wraps

Ingredients

Collard Greens

Pesto (homemade is easy - just need an herb, olive oil, walnuts, lemon, garlic, and shallot)

Salmon, turkey patty, or any other protein

Avocado

Any other vegetables - I use carrot-kraut

Steps

Boil or steam the collard greens (and trim the stem so it's not quite as thick)

Add all ingredients inside the wrap

Notes

I usually have 2 wraps for a meal.

Curried Butternut Squash Soup

Ingredients

2 Tbsp butter

1 cup onion, finely chopped

4 cloves garlic, minced

4 cups chicken broth

1 (2 pound) butternut squash (peeled, seeded, and cut into 1inch pieces)

2 tsp curry powder

1 tsp salt

1/2 tsp ground cumin

1/8 tsp cayenne pepper

1/2 cup half-and-half

2 Tbsp honey

sour cream (optional)

Steps

Melt butter in a large pot over medium heat. Cook and stir onion and garlic in hot butter until softened, 10 to 15 minutes.

Stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. Remove from heat. Stir half-and- half and honey into squash mixture.

Pour squash mixture into a Vitamix. If no Vitamix is available, place into standard blender no more than half full.

Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Ladle soup into serving bowls and top with a dollop of sour cream if desired.

Notes

Source

Aunt Karen

Dad's Chile

Ingredients

  • 1 Chopped Onion
  • 5 Cloves of Pressed Garlic
  • 1-2 lbs of ground turkey
  • 2 medium cans of tomatoes
  • 1 Can Kidney Beans
  • 1 Can Black Beans
  • 1 Can White Beans
  • 2 Bay Leaves
  • 1 Tbsp of Honey
  • 1-2 Tbsp of Chili Powder (mom doesn't like that much spice)
  • 1 Dash of Cinnamon
  • 1 Dash of Sumac
  • 1 Cup of corn
  • Cilantro to taste
  • 1 Can of medium diced green chiles (key ingredient)
  • 1 Tsp of cumin (key ingredient)
  • 1 Tsp Basil (key ingredient)
  • 1 Tsp Oregano
  • 1-2 Juices from Juiced Limes (key ingredient)

Steps

  1. Saute onions in olive oil
  2. Add the turkey
  3. After the turkey browns, add the rest of the ingredients.
  4. The longer it simmers, the better it will taste

Notes

Source

Donald

Harissa Chicken

Ingredients

Lemon

Green harissa

Jalapeño pepper (optional)

Cauliflower

Carrots

Shallot

Chicken thighs

Arugula

Green garlic yogurt

Olive oil

Salt

Steps

Preheat the oven to 450°F. Line a sheet pan with foil or parchment.

Squeeze the juice of the lemon into the green harissa and stir to combine. Seed and mince the jalapeño, if using, and stir it in.

Cut the cauliflower into florets. Trim the carrots and cut into bite-size pieces. Slice the shallot. In a bowl, combine the cauliflower, carrots, and shallot, drizzle with half of the green harissa and 2 tablespoons olive oil, season with a pinch of salt, and toss to coat. Arrange on the prepared pan.

Drain the chicken and pat dry with paper towels. Place the chicken in the same bowl, drizzle with the remaining harissa and 1 tablespoon olive oil, season with a pinch of salt, and toss to coat. Arrange the chicken on the pan, nestled between the vegetables. Roast until the chicken is golden and the juices run clear, and the veggies are tender, 40 to 45 minutes.

Transfer the chicken and veggies to plates. Top with a handful of arugula, dollop with the green garlic yogurt, and serve warm.

Notes

Source

https://www.goodeggs.com/sfbay/goodeggskitchen/sheet-pan-harissa-chicken-with-cauliflower-carrots/5c26bd4330bdc3000f456c8b

Poke Bowls

Salmon

Ingredients

  • 1 tsp Diced Ginger
  • 1 tsp Diced Garlic
  • 1 tbsp Sambal Oelek
  • 2 tsp Honey
  • 2 tsp Soy Sauce
  • 1 tsp Coconut Aminos
  • 1 tsp Rice Vinegar
  • 1/2 tbsp Sesame Oil

Steps

  1. Preheat the oven to 400F.
  2. Mix the glaze.
  3. Spread the glaze on top and sides of salmon and marinate.
  4. Bake for 15 minutes. Broil on high for 2 minutes.

Source

Spicy Tuna

Ingredients

  • 1/2 lb Sushi Grade Tuna
  • 1 1/2 tbsp Sriracha
  • 1/2 tsp Roasted Sesame Oil
  • 2 Green Onions

Steps

  1. Dice the Tuna into 1/4 cubes.
  2. Combine the Sriracha, Sesame Oil, and the white part of the Green Onions with the Tuna.

Source

https://www.justonecookbook.com/spicy-tuna/

Spicy Cucumbers

Ingredients

  • 1 Thinly Sliced Cucumber
  • 1/2 cup Water
  • 1/2 cup Rice Wine Vinegar
  • 2 tbsp Honey
  • 1 tsp Dried Red Chili Flakes
  • 1 tsp Salt

Steps

  1. Combine everything except the Cucumber.
  2. Bring to a boil over high heat.
  3. Remove from heat, combine with the Cucumbers.
  4. Store in the fridge up to 1 day ahead of time.

Source

https://ditchtherecipe.org/2018/08/27/salmon-poke-bowl-spicy-pickled-cucumbers/

Sushi Rice

Ingredients

  • 4 cups Cooked Sushi Rice
  • 1/2 cup Rice Vinegar
  • 1 tbsp Sugar
  • 1 dash Salt

Steps

  1. Heat the Sushi Vinegar over medium-high heat until the mixture reaches a simmer.
  2. Remove from heat and whisk until the sugar has dissolved.
  3. Combine the Sushi Vinegar with the Rice to taste.

Source

https://www.gimmesomeoven.com/sushi-rice/

Other Toppings

  • Thinly Sliced Jalapeños
  • Sliced Avocado
  • Cubed Mangoes
  • Sliced Scalions
  • Sliced Nori
  • Pickled Ginger
  • Furikake
  • Edamame
  • Wasabi

Steps

Poke Bowl

Shakshouka - Baked Eggs in Tomato Sauce

Ingredients

  • 1 tbsp olive oil
  • 4 tsp minced garlic (4 cloves)
  • 1 cup diced yellow onion (1 large onion)
  • 1 cup diced red bell pepper
  • 1 tbsp diced seeded jalapeño (1 medium pepper)
  • 1 tsp fine sea salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 jar crushed tomatoes (28 oz)
  • 1 cup cooked and drained chickpeas
  • 6 large eggs
  • Freshly cracked black peppercorns to taste
  • Flaked sea salt to taste
  • 1/2 cup crumbled feta cheese (4 oz)
  • 2 tbsp finely chopped parsley leaves

Steps

  1. Preheat the oven to 375°F.
  2. In an ovenproof 12-inch skillet heat the oil (2 minutes).
  3. Add the garlic, onion, bell pepper, jalapeño, salt, smoked paprika, cumin and sauté the vegetables until the onion is translucent and the moisture has evaporated (5-8 minutes).
  4. Pour in the crushed tomatoes and stir in the chickpeas.
  5. Reduce the heat and simmer until the sauce is thickened (5+ minutes).
  6. Create 6 indentations and crack an egg into each.
  7. Season the eggs with black pepper and salt.
  8. Sprinkle evenly with feta cheese.
  9. Transfer the skillet to the oven and bake uncovered for 10 minutes.
    1. Broil for 1 additional minute.
  10. Garnish with parsley and serve hot.

Notes

Tempeh Variation

  • 8 oz tempeh

Replace the chickpeas with tempeh. You don't need to simmer as long on the stove when using tempeh.

Source

Apricot Lane Farms Cookbook

Teriyaki Salmon

Ingredients

2 lb salmon fillet

3 tbsp coconut aminos

1/4 tsp ground ginger

1/4 tsp fresh chopped ginger (optional)

1/2 tsp garlic powder

1/2 tsp salt

1/8 tsp freshly ground pepper

Steps

Preheat oven to 400F

In small bowl, whisk coconut aminos, ginger(s), garlic powder, salt and pepper.

Place salmon fillet on a baking dish and pour marinade over fish. Marinate for 15 min.

Roast for 16 minutes. You can broil it for the final 1-2 minutes for a crispier top

Notes

Source

Julia S

White Bean and Turkey Chili

Ingredients

1 teaspoon olive oil

1 pound ground turkey

1 medium onion diced

1 medium green bell pepper diced

1 clove garlic minced

1 (15 ounce) can white beans drained & well rinsed

16 oz salsa verde green salsa

2 cups chicken broth or water

1/4 tsp salt

1/8 tsp black pepper

1 1/2 tsp cumin

Steps

Heat a large soup pot or Dutch oven over medium heat.

Add oil, ground turkey, onion, and bell pepper. Cook, crumbling meat until turkey is done and onion & bell peppers have softened, about 10 minutes.

Add garlic. Stir for 30 seconds.

Add beans, salsa, water (or chicken broth), salt, pepper, and cumin. Simmer, partially covered, for 15-20 minutes, stirring occasionally.

Serve soup into four bowls and serve with toppings, if desired

Notes

You can make a batch ahead of time and bring it camping, it reheats well! Also, delicious with crumbled up tortilla chips and avocado on top. Source

https://blog.memeinge.com/white-bean-and-turkey-chili/ (and Alayne)

Thai Peanut Sauce

Ingredients

  • 3 garlic cloves pressed or grated
  • 1 tbsp ginger root finely chopped
  • 1/2 cup peanut butter (honey sweetened)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 2 tsp sambal oelek
  • 1 tbsp fresh lime juice
  • 2-4 tbsp warm water

Steps

  1. Combine all the ingredients except the water.
  2. Mix together.
  3. Add water 1 tbsp at a time to get the desired consistency.

Notes

If you're using unsweetened peanut butter add 1 tbsp brown sugar instead.

Source

https://www.foxandbriar.com/the-best-thai-peanut-sauce-recipe/

Warm Goat Cheese with Figs & Frisée

Ingredients

Goat cheese

Eggs

Panko bread crumbs

Parsley

Figs

Frisée lettuce

Roasted scallion vinaigrette

Toasted hazelnuts

Olive oil

Salt and freshly ground pepper

Steps

Preheat the oven to 475°F. Line a baking sheet with foil and grease with olive oil.

Place the goat cheese log in the freezer for a few minutes to firm it up. Crack 2 eggs into a bowl and whisk with a fork to combine. Pour 1 cup panko onto a plate. Pick a handful of parsley, toss the stems, and chop the leaves. Add the parsley to the panko and mix with your fingertips to combine.

Slice the goat cheese log into 6 rounds about ½ inch thick (you may not need all of it). Using a fork, dip a round into the eggs, then remove, letting the excess drip back into the bowl. Coat it in the breadcrumb mixture, pressing gently to help the crumbs stick. Place the finished rounds on half of the prepared pan.

Trim the stems from the figs, and slice the figs in half. Arrange the figs on the other half of the pan. Drizzle everything lightly with olive oil and season with salt and pepper. Roast until the breadcrumbs are golden and the figs are tender, about 12 minutes.

Meanwhile, trim the frisée, rinse and pat dry, and tear the leaves into bite-size pieces. Place the frisée in a bowl, drizzle with some of the vinaigrette, season with salt and pepper, and toss to coat.

Heap the frisée on plates and place the goat cheese rounds and figs on top. Sprinkle with the hazelnuts, grind with pepper, and serve warm.

Notes

Source

https://www.goodeggs.com/sfbay/bundlessfbay/warm-goat-cheese-with-figs-fris-e/5d32063f806a45000e321d47

Healthy Pie Crust

Ingredients

  • 1 cup whole wheat flour
  • 1/4 cup wheat germ
  • 1/2 tsp salt
  • 2 tsp sugar
  • 1/3 cup corn oil
  • 1/4 cup milk
  • 1 tbsp water

Steps

  1. Combine ingredients lightly with fork until moist but not sticky.
  2. Chill in fridge for 30 min. Roll out between wax paper
  3. Bake 15 min at 425 then 20-25 at 350

Notes

Makes 1 side. Double for top If going over the bake time (pumpkin pies) make sure to cover the crust to protect it. The edges will burn - This is not a joke, they will burn. Use tin foil to wrap the outside

Source

Unknown + Dylan

Hot Buttered Rum

Ingredients

2 cup Light Brown Sugar

1 tsp Cinnamon ground

1/2 tsp Nutmeg ground

1/8 tsp Cloves ground

pinch Salt

1 Stick Unsalted butter, softened

Spiced Rum

Steps

In a bowl, mix together all ingredients.

You can store the mix in sealed container in the refrigerator until you're ready to use.

To make an individual serving, add 1 Tbsp Mix, 1 1/2oz Spiced Rum (a bit less than 1/4 cup), and 6 oz hot water

Notes

Optional - mix dry ingredients only and add a bit of butter when you make your beverage. If available, add a cinnamon stick! Source

Aunt Karen

Mango Sticky Rice

Source

https://www.epicurious.com/recipes/food/views/sticky-rice-with-mango-12066

Pecan Pumpkin Spice Chocolate Chip Cookies

Ingredients

1 Tbsp. ground cinnamon

1½ tsp. ground ginger

1 tsp. ground nutmeg

¾ tsp. ground cloves

3 cups (375 g) all-purpose flour

1¼ tsp. baking soda

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1¼ cups (2½ sticks) unsalted butter, softened until just slightly firm

1½ cups (packed; 300 g) light brown sugar

1 cup (200 g) granulated sugar

3 large eggs

¼ cup canned pumpkin purée

1 Tbsp. vanilla bean paste or vanilla extract

4 oz. (112 g) semisweet chocolate, coarsely chopped

1½ cups (9 oz./255 g) dark chocolate chips

1½ cups (174 g) coarsely chopped pecans

Steps

Step 1

Place racks in upper and lower thirds of oven; preheat to 350°. Mix cinnamon, ginger, nutmeg, and cloves in a small bowl to make pumpkin spice. Whisk flour, baking soda, salt, and 1 Tbsp. pumpkin spice in a medium bowl; set remaining pumpkin spice aside for making pies, quick breads, or another batch of cookies.

Step 2

Combine butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed, scraping sides of bowl as needed until fluffy, about 3 minutes. Reduce speed to low and with motor running, add eggs one at a time, mixing to incorporate after each addition before adding the next. Beat in pumpkin purée and vanilla paste. Gradually add dry ingredients and beat just until combined (be careful not to overmix). Set aside a handful or so of each of the chopped chocolate, chocolate chips, and pecans. Using a rubber spatula, gently fold remaining chopped chocolate, chocolate chips, and pecans into dough.

Step 3

Using a No. 20 cookie scoop (about 3 Tbsp.), drop balls of dough onto two parchment-lined baking sheets, spacing at least 4" apart. (If using a half-sheet pan, bake 2 cookies per sheet. For a full sheet, you can fit about 4.) Gently press reserved chocolate and nuts into tops of dough balls.

Step 4

Bake cookies, rotating pans top to bottom and front to back halfway through, until golden brown around the edges, 11–13 minutes (subsequent batches may take 2–3 minutes longer). Let cookies cool on baking sheets 5 minutes.

Step 5

Using a thin metal spatula, carefully transfer cookies to wire racks and let cool completely.

Step 6

Do ahead: Dough can be made and formed into balls 3 months ahead; freeze on baking sheets until solid, then transfer to resealable freezer bags or an airtight container. Cookies can be baked 3 days ahead; store airtight at room temperature.

Notes

Add more pecans on top than you think is necessary because the cookies spread out a lot! Source

https://www.bonappetit.com/recipe/pecan-pumpkin-spice-chocolate-chip-cookies