For the cupcake:
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk
(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)
For the Chocolate Cookies:
1 cup butter
1/4 cup shortening
1 1/2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa
3 or 3 1/2 cups flour
1 (10.5 ounce) can beef consomme
1 cup water
1 pound thinly sliced deli roast beef
8 slices provolone cheese
4 hoagie rolls, split lengthwise
Hokkien noodles are fresh wheat based noodles that are a lot like fresh fat spaghetti. They are usually in the chiller section of the supermarket, although I have seen some that are shelf stable in the Asian food section. If you can’t find hokkien noodles any other thick wheat based noodle would work well or even some spaghetti or bucatini.
If you’re not a fan of tofu, feel free to substitute in finely sliced chicken breast or even beef.
1lb (500g) fresh hokkien or singapore noodles
10oz (300g) firm tofu, chopped into large chunks
1/3 cup soy sauce
2 tablespoons honey
6 green onions, finely sliced
1. Place noodles in a heatproof bowl and cover with boiling water. Allow to stand for 1 minute then massage to loosen into individual strands. Drain.
2. Heat some peanut or other vegetable oil in a large wok or frying pan. Add tofu and stir fry until golden brown. Mix together soy and honey in a small bowl then add to the wok.
3. Stir and allow to cook until slightly reduced. Toss through noodles and green onion and serve hot.
Makes one 6 inch cake
3/4 cup hazelnuts
1/8 teaspoon sea salt
3 soft medjool dates, pitted and chopped
2 1/2 cups raw cashews (preferably soaked overnight)
1/2 cup plus 1 Tbsp lemon juice
2 Tbsp lemon zest
1/3 cup plus 3 Tbsp agave nectar
1/2 cup plus 1 Tbsp coconut oil (warmed to liquid)
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
2 Tbsp organic dried lavender flowers
1 cup fresh organic blackberries
1/4 cup blackberries
1 Tbsp agave nectar
1/2 cup raw cashew pieces (preferably soaked overnight)
1/2 cup coconut water
3/4 cup fresh young coconut meat* (or additional soaked cashews if not available)
2 tablespoons agave syrup
1 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup coconut oil (warmed to liquid)
4 beets, small to medium sized
4 ounces goat cheese
1/2 cup walnuts, chopped
1/4 cup balsamic vinegar
1/2 cup walnut oil
1 tablespoon fresh thyme leaves, roughly chopped
salt & pepper
1. Preheat oven to 350º F.
2. Scrub, rinse and pat beets dry then rub with a small amount of olive oil and wrap tightly in foil (two beets per foil packet). Roast for 1 to 1 1/2 hours until beets are tender and easily pierced with a knife. Allow to slightly cool then carefully remove skin. (The beets will stain your hands and clothing! So I use rubber gloves.) Set aside.
3. In a small, dry frying pan toast walnuts until slightly browned. Set aside.
4. In a small bowl, whisk together balsamic vinegar and walnut oil then season with salt and pepper to taste. Set aside.
5. Once skin is removed slice beets width-wise into three or four sections (depending on the size of the beet.)
6. In layers, alternate beet slices and crumbled goat cheese. Drizzle stacks with balsamic walnut oil vinaigrette, fresh thyme leaves and the toasted walnuts. Enjoy.
2-4 (6-inch) sub rolls, split in half lengthwise
1 1/4 cup cornflakes, crushed
1/2 small onion, minced
1/2 cup whole or lowfat milk
6 tablespoons ketchup, separated
1 tablespoon Worcestershire sauce
1 teaspoon minced fresh thyme
1/2 teaspoon garlic powder
1 large egg, lightly beaten
Salt and pepper
1 1/2 pounds 90% lean ground beef
2 cups shredded cheddar cheese
Makes 5-6 servings
500 grams spaghetti pasta (cooked al dente)
1 pound chicken breast fillets (skinless and boneless, sliced into 1 inch chunks)
For the chicken marinade:
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)
Zest of 1 lemon
Juice of ½ a lemon
2 Tablespoons extra virgin olive oil
1 teaspoon coarse salt (not table salt)
½ teaspoon fresh cracked black pepper
2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)
- Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or over night (if making this dish the next day… much better).
- Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
For the garlic gravy:
½ stick (1/4 cup) unsalted butter
2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 ½ cups chicken stock
1 Tablespoon fresh basil, chopped
salt and pepper to taste
¼ cup parsley, chopped (to sprinkle/finish the pasta)
½ cup grated parmesan cheese
2 cups whole cherry tomatoes
1. Place sauté pan over medium heat and add butter and olive oil.
2. Saute garlic until fragrant and soft.
3. Add the flour and cook for a minute.
4. Add chicken stock and simmer gravy until thickened then add the chopped basil.
5. Season with salt and pepper.
6. Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.
7. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).
2 cups Oreo crumbs
2 tablespoons butter, melted
4x 8 ounce packages cream cheese, room temperature
5 eggs, room temperature
1 cup packed brown sugar
1 cup peanut butter
1/2 cup whipping cream
1 tablespoon vanilla
1 bag mini peanut butter cups
1/2 cup peanut butter
6 ounces semi-sweet chocolate
3/4 cup heavy cream
15-20 mini peanut butter cups (saved from the cheesecake ingredients)
Break Apart Refrigerator
Chocolate Chip Cookies
Mini Resse Peanut Butter Cups
1. Preheat oven to 350
2. Press one cookie square in each muffin cup
3. Place a Reese cup upside down on the cookie dough
4. Top with prepared brownie mix filling 3/4 full
5. Bake for 18 minutes
4 1/2 cups water, divided
6 3 oz packages flavored gelatin dessert mix
3 envelopes plain gelatin (6 tsp gelatin powder, divided)
3 cups flavored rum or vodka, divded
1 1/8 cup vanilla yogurt, divided
6 frozen skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
1 garlic clove, smashed and chopped
1/4 cup almond butter
zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
scant 1/4 cup hot water
scant 1/2 teaspoon fine grain sea salt
1 bunch asparagus, trimmed and cut into 1-inch segments
4 cups cooked wild rice*
1 cup cooked yellow split peas**
1 bunch chives, chopped
1/4 cup goat cheese, crumbled (optional)
1 lb. Lean ground beef
2 (10 oz) can Red Enchilada Sauce (Our favorite is the Old El Paso brand)
6 (8 inch) flour tortillas
1 (8 oz) bag Shredded Cheddar Cheese
1 (16 oz) can refried beans (or you can make your own, check out my mom’s recipe for her famous homemade refried beans!)
2 (4 oz) cans diced green chilies1 bunch green onions
1 avocado, sliced into ¼ inch slices
½ cup milk
½ cup flour
1 egg, beaten
Canola oil, for frying
Lime Sriracha Mayo
½ cup mayonnaise
Juice from ½ lime
Sriracha, or other spicy chili sauce
1. Fill a skillet with oil until it’s about ¼ – ½ inch full. Heat on high until oil sputters when a drop of water is dropped in.
2. Place the milk, flour and egg into three separate shallow dishes. Beat about a tablespoon of water into the egg mixture. Take a slice of avocado and dunk in milk, then the flour, then the eggs, then back in the flour. Place each slice on a plate until you’ve dunked the whole batch in batter.
3. Slowly add the slices to the oil. You don’t want to overcrowd the pan, so stop before they all start touching each other. After about a minute you’ll see the edges turning brown, this means it’s time to flip them over. Allow to cook for another minute and then remove them from the skillet and place on a plate lined with paper towels.
4. To make the mayonnaise, mix together the mayo, lime juice and sriracha. Add the Sriracha to taste depending on how spicy you want it. Serve along side your avocado fries and enjoy!
10 medjool dates, pits removed (about 5.5 ounces)
2 cups shredded carrots (from about 5 medium carrots)
3/4 cup unsweetened applesauce
1/2 cup raisins
1 teaspoon double-strength vanilla extract (or 2 tsp. regular)
1 1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
3/4 cup whole wheat pastry flour, white whole wheat flour, or gluten-free flour (such as brown rice flour)
1 teaspoon baking powder
2 tablespoons chopped walnuts (optional)
1 1/4 cups warm water
2 3/4 cups bread flour (I have used AP and it works well)
3/4 teaspoon table salt
1 tablespoon sugar
1/4 ounce yeast (or 2 1/4 tsp bread machine yeast)
1. Put all ingredients into the pan of your bread machine in the order suggested by the manufacturer. Set to dough cycle for oven baking or white cycle for bread machine baking.
2 FOR BREAD MACHINE BAKING: after final rise spray the top of the loaf with water and sprinkle cornmeal on top.
3 FOR OVEN BAKING: Preheat oven to 400*. Grease a one quart bowl with solid shortening or cooking spray and sprinkle with cornmeal. Bake for 40 – 45 minutes.
4 Remove from pan and cool on wire rack.
1 large zucchini, grated
1 large egg
1 cup panko bread crumbs
Salt/pepper to taste
1 tbsp Adobo spices
1/2 cup Parmesan cheese, grated
1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
3. Pour 1/2 of the spaghetti sauce into a 7×11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
1 pound Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (or half and half depending on how you’re feeling that day)
1/2 tbsp vegetable oil
1/2 tsp baking powder
salt & pepper to taste
Freshly grated Parmesan Cheese as needed
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt
6 extra-large eggs at room temperature
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting
1. Preheat the oven to 350 degrees F.
2. For the crust: cream the butter and sugar. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Gather the dough into a ball then flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides.
3. Bake the crust until very lightly browned, about 15 minutes.
4. Leave the oven on. While the crust is cooling start making the filling.
5. Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
6. Let cool to room temperature then cut into triangles and dust with confectioners’ sugar.
4 cups butternut squash puree (i.e. Farmer’s Market Organic canned)
1 1/2 tbs. sel de cuisine (features cinnamon, rosemary, and salt)
1 tsp. minced garlic
salt and pepper to taste
15 oz. part-skim ricotta cheese
1/2 cup grated Parmesan cheese
8 short whole wheat lasagna noodles
sliced cheese to top pieces (optional – but not really)
4 cups uncooked spiral pasta (use rice pasta for wheat-free version)
1 cup fresh basil pesto
2 Tbsp chopped green olives, or olive tapenade
1/4 cup pine nuts
1 cup frozen peas, defrosted (or fresh if you can get them)
12 ounces cherry tomatoes, halved
Several fresh basil leaves, coarsely chopped
1 Tbsp olive oil
Salt and pepper
1 Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
2 Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.
Yield: Serves 6-8.
Honey Mustard Marinade:
1 c. Grey Poupon Dijon mustard
1 c. honey
1/2 c. mayonnaise
1 tsp. lemon juice
4 skinless, boneless chicken breast halves
1 Tbsp. vegetable oil
2 c. sliced mushrooms (10?12 mushrooms)
2 Tbsp. butter
salt and pepper
8 slices bacon, cooked
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
2 tsp. finely chopped fresh parsley