California Crunch Cereal

 

Ingredients:

• 3+ cups puffed barley or puffed rice
• 1+ cup oats whole old fashioned
• 1+ cup TVP (textured vegan protein)
• 3 tablespoons flax seed whole
• 3 tablespoons chia seeds
• 1/2+ cup sliced unsalted almonds
• 4 egg whites
• 1/3 cup honey (or agave/maple/etc)
• 1-2 tablespoons molasses (optional)
• 1 tablespoon cinnamon
• very small pinch of kosher salt

Note: The + indicates generous measurements. Heaping cups are good. 

Directions:

1. Pre-heat oven to 350 degrees.
2. Mix all the dry ingredients (except cinnamon) in a large bowl.
3. In a separate bowl, whisk together the egg whites until well mixed, add the sweetener and cinnamon. 
4. Add to dry ingredients and mix very well, ensuring all is coated with egg whites. The egg whites act as a binder which is what gives you the crispy nuggets of goodness.
5. Line a baking sheet with parchment paper and add mixture in an even layer. Press down lightly into pan (this helps avoid over/early crisping of the cereal). 
6. Bake in middle rack for 12 – 15 minutes (check for crispy level), then remove from oven and flip cereal. It's ok to break up the large chunks – flip and mix but ensure that you lightly press down the mixture into the pan again. 
7. Bake for another 10-13 minutes.
8. Cool and then store in an airtight container.

Brown Butter Pumpkin Pie

 Ingredients:

• 5 tablespoons unsalted butter (2.5 oz / 71g) 
• 1/3 cup honey (4 oz/ 113g) 
• 3/4 cup heavy cream (6 oz /170g), at room temperature 
• 4 large eggs (7 oz /200g), at room temperature 
• 1/4 cup packed dark brown sugar (1.8 oz /50g) 
• 1 (15oz/ 425g) can unsweetened pumpkin puree 
• 2 teaspoons ground cinnamon 
• 1 1/2 teaspoons ground ginger 
• 1 teaspoon vanilla extract 
• 1 teaspoon  kosher salt (0.11 oz /3g) 
• 1/2 teaspoon ground allspice 
• 1/2 teaspoon ground nutmeg 

Directions:

1. Preheat oven to 325°.
2. Brown the butter in a sauce pan over medium heat.  
3. Add honey and cook until it darkens some and you smell a savory nutty flavor. 
4. Remove from heat and slowly add the cream.
5. In a separate bowl, lightly whisk the eggs. 
6. Add the brown sugar to the eggs and whisk until slightly lightened in color and foamy.
7. Add the pumpkin to the egg/sugar, then add the salt, spices and vanilla extract. Whisk really well to incorporate.
8. Slowly add the hot mixture to the egg mixture. Whisk as you add. 
9. Pout into your pie crust and bake at 325° for 45-60 minutes. 
10. It's done when the entire surface has puffed and is slightly domed and there is a slight wobble still in the pie. 

 

Fresh milled wheat pie crust

 Ingredients:

• 240g soft white wheat, sifted through a #40 sifter (You should mill around 320g, both for the loss after sifting, and also for some extra for working with the dough when rolling it out)
  
• 1 Tbs sugar
• 1 1/2 tsp salt
  
• 2 sticks cold butter
• 80-120g very cold water (1/3 - 1/2 cup) 

Directions: 

• Mill your flour and sift.
• Chill flour in the freezer or fridge (milling flour heats it up).
  
• In the bowl of a stand mixer/paddle attachment or food processor/metal blade, briefly pulse or whisk the flour, sugar and salt. 
• Add the butter pieces and mix until they are about thumb-nail size. You can also do this by hand by smashing all of the butter pieces with your thumb or a spoon. Then add the cold water and mix for just a few seconds until the water is incorporated.
• Flour your counter and remove the dough from your bowl. Bring it together and knead the dough about 5 times.
• Flour the counter again and the dough on all sides. With a rolling pin, roll the dough into a rectangle about 1/2" thick. Cut the dough in half, and fold each half into two small squares. Wrap them and refrigerate for at least 30 minutes and up to three days. You can freeze the dough for up to three months. 
• After dough is chilled, roll out into desired pie shape/size.
  

 

Eggnog

  

Ingredients:

•  4 egg yolks 
• 1/3 cup sugar, plus 1 tablespoon
• 2 cups whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg 
• 4 egg whites

Directions:

1. In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
2. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
3. Whisk the egg whites into the mixture. Chill and serve.

Instant Pot Chicken Biryani

 Ingredients:

• 2 cup wada kolam rice, soaked 15-30 minutes, rinse a few times
• 6 tablespoons ghee 
• 2/3 cup cashews, halved
• 4 tablespoons golden raisins

Whole Spices

• 10 cardamom pods
• 8 whole cloves
• 4 bay leaf
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
  

• 2 onion, thinly sliced
• 4 teaspoons minced garlic
• 4 teaspoons minced ginger
• 2-3 lbs pounds skinless and boneless chicken thighs, cut into quarters (cooked)
  

Ground Spices

• 4 teaspoons paprika
• 4 teaspoons salt, adjust to taste
• 2 teaspoon garam masala
• 1/2 teaspoon turmeric

• 4 cup water
• ½ cup fresh cilantro leaves, chopped 
  

Directions

1. Soak the rice in cold water for 15-30 minutes. Drain, rinse and set aside.
2. Press the sauté button. Add the ghee to the pot. When it melts, add the cashews and raisins. Stir-fry until the cashews begin to turn golden. Remove the cashews and raisins. Set aside.
3. Add the whole spices and stir. Once they begin to sizzle add the onions. Stir-fry until they turn golden brown.
4. Add the garlic and ginger and stir-fry for 30 seconds.
5. Add the ground spices and mix. 
6. Add chicken and stir to coat with spices
7. Dump the rice on top of the chicken (do not mix). Add water.
8. Sprinkle half the cilantro on top of the rice.
9. Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
10. Naturally release pressure for 10 minutes. Open the valve to release any remaining pressure.
11. Discard the whole spices. Sprinkle with remaining cilantro and garnish with the ghee-coated cashews and raisins.

Fresh milled flour sourdough boule

 

 Ingredients:

• 520 grams fresh milled white whole-wheat flour
• 2 teaspoons sea salt
• 385 grams filtered water 
• 90 grams fed sourdough starter

Directions:

• Mix sourdough starter with water to incorporate.
• Add all ingredients together in a bowl and mix until incorporated.
• 15 minutes later, do a set of fold/slap/stretch to the dough (you'll want to have wet hands).
•  Repeat two more times every 15 minutes.
  
• Cover with plastic wrap and let sit out overnight. 
• The next day, proof in a banneton while coverd with plastic for 2-3 hours. 
• Preheat oven to 450 with a dutch oven inside. 
  
• Place dough on parchment paper and score dough.
  
• Put inside preheated dutch over with the lid on.
• Bake for 30 minutes with lid on. 
• Remove lid and bake for an additional 15 minutes. 
• Let cool for at least an hour before you slice.
  

Rogan Josh

 

Ingredients:

• 7 tbsp ghee 
• 2 cinnamon stick
• 12 green cardamom pods , lightly bruised
• 8 cloves
• 2 large onion , finely chopped
• 6 cloves garlic , finely minced
• 2 tbsp ginger , finely grated
• 10 tbsp tomato paste
• 2 tsp salt
• 3lb boneless lamb shoulder, cut into cubes
• 3 cups chicken/vegetable stock 
• 1 cup greek yogurt
  

Spices:

• 4tbsp paprika 
• 2 tsp chilli powder, or less if you want it mild
• 8 tsp ground coriander
• 8 tsp ground cumin
• 4 tsp turmeric powder
• 1/2 tsp nutmeg
• 2 tsp garam marsala
• 1 tsp fennel powder

Directions:

• Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
• Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
• Add the garlic and ginger, cook for another minute.
• Stir in the Spices, cook for 30 seconds.
• Mix in the tomato puree and salt, then add stock and mix.
• Add lamb, stir, bring to simmer.
• Place lid on and adjust heat to low or medium low so it's simmering gently.
• Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
• Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
• Stir in the Yogurt,

Japanese Milk Bread

Ingredients:

For the starter (tangzhong)

• 45 grams bread flour
• ½ cup / 120 milliliters whole milk
• ½ cup / 120 milliliters water
  

For the dough

•  650 grams bread flour
•  120 grams sugar
•  14 grams active dry yeast
•  8 grams salt
•  2 eggs
•  1 cup / 240  milliliters warm whole milk, plus extra for brushing on the unbaked loaf
•  8 tablespoons / 120 grams unsalted butter, cut into pieces and softened at room temperature, plus extra for buttering bowls and pan

Directions:

1. Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 milliliters) together until smooth. Bring to a simmer over medium-low heat and cook, stirring often, until thickened but still pourable, about 10 minutes (it will thicken more as it cools). When it’s ready, the spoon will leave tracks on the bottom of the pot. Scrape into a measuring cup and lightly cover the surface with plastic wrap. Set aside to cool to room temperature.
   
2. Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt and mix for a few seconds, just until evenly combined.
3. Add egg, milk and starter. Turn the mixer on low speed and knead 5 minutes.
4. Add soft butter and knead another 10 to 12 minutes (it will take a few minutes for butter to be incorporated), until the dough is smooth and springy and just a bit tacky.
5. Lightly butter the inside of a bowl. Use your hands to lift dough out of mixer bowl, shape into a ball and place in prepared bowl. Cover with a kitchen towel and let rise in a warm place until doubled in size, 40 to 60 minutes.
6. Punch the dough down and use your hands to scoop it out onto a surface. Using a bench scraper or a large knife, cut dough in half. Lightly form each half into a ball, cover again and let rise 15 minutes.
7. Heat the oven to 350 degrees. In the meantime, generously butter a 9-by-5-inch loaf pan.
8. Form dough into loaf and place in pan, seam side down.
9. Cover and let rest 30 to 40 minutes more, until the risen dough is peeking over the edge of the pan and the dough logs are meeting in the center. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 35 to 40 minutes.
10. Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)

Granola bars

Ingredients:

• 1/2 cup butter, melted
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1/2 tsp. baking soda
• 2 eggs
• 1 tsp. vanilla
• 1 cup flour
• 1 cup oats
• 1/2 cup flax seed
• Chocolate chips

Directions:

1. Mix all together 
2. Bake at 375 for 15 minutes

Blueberry muffins

Ingredients:

• 2 1/2 cups old-fashioned rolled oats
• 1 1/2 cups almond, rice or coconut milk
• 1 large egg, lightly beaten
• 1/3 cup pure maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup blueberries, fresh or frozen

Directions:

1. Combine oats and milk in a large bowl. Cover and let soak in the refrigerator until much of the liquid is absorbed at least 8 hours and up to 12 hours
2. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
3. Stir egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt into the soaked oats until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each with 1 tablespoon blueberries.
4. Bake the oatmeal cakes until they spring back when touched, 25 to 30 minutes. Let cool in the pan for a 10 minutes. Loosen and remove with a paring knife. Serve warm.

Sourdough Starter Pancakes

Ingredients:

• 2 large eggs
• 245g (1 cup) whole milk
• 61g (1/4 cup) Greek yogurt (optional)
• 250g (1 1/2 cup, stirred down) sourdough starter
• 4g (1 teaspoon) vanilla (optional)
• 180g (1 1/2 cups) soft white wheat, sifted to #60 (you will need to mill close to 300 grams to get 180g sifted)
  
• 6g (1 teaspoon) baking soda
• 4g (1 teaspoon) baking powder
• 5g (1 teaspoon) sea salt
• 50g (1/4 cup) granulated sugar
• 63g (1/4 cup or 1/2 stick) melted butter

Directions:

1. Beat eggs in a medium bowl. 
2. Add milk, yogurt (optional), sourdough starter, and optional vanilla. Stir to incorporate.
3. Sift together flour, baking soda, baking powder, salt, and sugar. Add dry mix to the egg mixture, mixing well. Stir in melted butter. 
4. Wait about 30 minutes to let your sourdough starter get going just a bit.
5. Lightly grease a smokin’ hot griddle. Drop the batter onto the griddle and cook until light brown and bubbles start to appear on top, then flip to cook the other side. Refrain from flipping multiple times.
6. You might need to adjust the amount of milk depending on the stiffness of your sourdough starter and your preferred batter consistency. The above ingredients work well for my liquid starter; if you’re using a stiff starter, you might want to add around 1/2 cup more milk.

Overnight fermentation option:

Another option for these pancakes is to let the batter ferment overnight in the same way the waffles are done, above. Combine the milk, sugar, and flour with the sourdough starter the night before. In the morning add the baking soda, baking powder, melted butter, salt, and vanilla. Then separate the egg yolks from the whites, whisk the whites to stiff peaks and slightly scramble the yolks in another bowl. Fold both in just before making the pancakes.

 

Peanut Butter Protein Bars

Ingredients:
1 cup peanut butter (chunky or smooth, or substitute another nut butter)
1/4 cup honey
1/2 cup oat flour
120 grams (6 scoops) unflavored Whey Protein Isolate (using this brand)
1 tablespoon organic cacao nibs
1 tablespoons water (or more if needed)

Directions:
Mix all ingredients
Press into a mold or a small pan
Put in freezer for 20 minutes
Remove and cut into portions

Nutrition:10 servings
Calories: 256
Carbs: 20
Fat: 13
Protein: 17
Sodium: 131
Sugar: 10

Koobideh Kabob

Ingredients:
1 lbs ground beer (85% lean)
1 lbs ground lamb
2 tsp salt
1 tsp pepper
1/2 tsp tumeric
1 onion

Directions:
1. Grate, or very finely chop up the onion.
2. Add all ingredients together and mix well.
3. Wet hands with water if needed.
4. Form meat onto skewer.
5. Grill over high heat for about 4-5 minutes per side.
6. Serve with pita bread or over saffron rice. 

Banana Bread

Ingredients:

• ¹⁄₂ cup butter, softened
• 1 cup granulated sugar
• 2 eggs, beaten
• 3 bananas, finely crushed (for serious and extreme moist and delicious, try 4 bananas)
• 1 ¹⁄₂ cups all-purpose flour
• 1 teaspoon baking soda
• ¹⁄₂ teaspoon salt

Directions:

• Preheat oven to 350º
• Cream butter and sugar together
• Add the bananas and eggs and mix well
• Sift together the dry ingredients
• Add the dry ingredients to the wet ingredients 
• Grease your baking pan
• Bake for 55 minutes or 40-45 minutes if using a tea cake pan

Blood Orange Margarita

 

Ingredients:

• 3 ounces blanco tequila
• 3 ounces fresh blood orange juice (about 1 large blood orange, juiced)
• 1 ounce fresh lime juice (about 1 lime, juiced)
• 1 teaspoon light agave nectar or simple syrup

Pozolillo de Garbanzo (Chickpea Pozole)

Ingredients:

• 1 onion, diced
• 1 bell pepper diced
• 1 tsp garlic 
• 4-6 re-hydrated chilies of your choice (California, New Mexico, or Ancho work)
• 8 cups chicken broth
• 1-1.5 lbs pork shoulder cooked or boneless skinless chicken thighs cooked, and cut into pieces
• 1 tsp salt, or as needed
• 2 cans of garbanzo beans, drained, and washed
• 3 tbs oil
• 1 bay leaf
• 1 tbs cumin seeds
• 1 tbs coriander seeds
• 1/2 cup chopped cilantro
• 1 lime, juiced
• 1 tsp oregano 

Directions:

1. Heat oil in a large stock pot. 
2. Saute onions until translucent. Add bell pepper, garlic, cumin seeds and coriander. Cook for another few minutes.
3. Re-hydrate the dried chilies. 
4. Puree the cooked onion mixture with the chilies and enough chicken stock for it to blend.
5. Add the puree to the pot and add the rest of the chicken stock. 
6. Add salt, oregano, and bay leaf. 
7. Add the lime juice. 
8. Add cilantro. 
9. Add the garbanzo beans.
10. Cover and let simmer for 1-4 hours. 
11. Add the cooked meat 30 minutes prior to serving. 
12. Garnish with onion, cilantro, lime juice, radish, or avocado as desired.

Basque Burnt Cheesecake

Ingredients:

• Unsalted butter (for pan)
• 2 lb. cream cheese, room temperature
• 1½ cups sugar
• 6 large eggs
• 2 cups heavy cream
• 1 tsp. kosher salt
• 1 tsp. vanilla extract
• ⅓ cup all-purpose flour

Directions:

1. Place a rack in middle of oven; preheat to 400°.
2. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay!
3. Place pan on a rimmed baking sheet.
4. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
5. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low.
6. Add cream, salt, and vanilla and beat until combined, about 30 seconds. Turn off mixer and sift flour evenly over cream cheese mixture.
7. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogeneous, and silky, about 10 seconds.
8. Pour batter into prepared pan.
9. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
10. Let cool slightly (it will fall drastically as it cools), then unmold.
11. Let cool completely. Carefully peel away parchment from sides of cheesecake.
12. Best after cooling completely and some refrigeration. 

Potato Tikki

Ingredients:

• 500 grams (about two cups) Boiled potatoes
• 1 tsp Chili powder
• 1 tsp  Cumin powder
• 1/2 tsp Green chili (optional)
• Black Pepper (to taste0
• 1/2 tsp Salt 1/2
• 4 tbsp Cilantro
• 2 tbsp Rice flour
• 1 tsp Lemon Juice

Directions:
Boil potatoes
Mash potatoes and add spices.
Mix thoroughly.
Form into patties and make sure edges are smooth.
Fry in a shallow pan 2-3 minutes per side.
Enjoy with some chutney.

Fragrant Pilau Rice

Ingredients:

• 2 cups basmati rice
• 1 medium onion, finely diced
• 2-3 tbs ghee or butter
• 4 cardamon pods
• 5-8 cloves
• 1 cinnamon stick
• pinch saffron
• 2 bay leaves
• 1 star anise (optional)
• 4 cups water or vegetable stock
• Salt

Directions:

1. Wash the rise in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under the cold tap for a minute or so.
2. Cook the onion in the butter for around 5 minutes until softened. 
3. Add the spices, saffron and bay leaves and cook for a couple more minutes. 
4. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. 
5. Bring to the boil and then cover with a tight-fitting lid.
6. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve.
7. The rice should have absorbed all the water and will just need fluffing up with a fork. Cook longer if there is too much water left.

Instant Pot Dal

Ingredients:

• 2 Tbsp coconut oil and/or ghee
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 tbsp minced ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp curry powder
• 1 tsp garam masala
• ¼ tsp mustard seeds
• 1½ cups of dried brown or red lentils
• 3 cups water
• ½ tsp salt
• 1 can of diced tomatoes
• ¼ cup fresh cilantro, chopped + extra for garnish

Directions:

1. On you instant pot, press the 'Sauté' button, add heat the oil.
2. Add onion and cook until translucent.
3. Stir in garlic, ginger, cumin, turmeric, curry powder, garam masala, and mustard seeds and cook for another minute until fragrant.
4. Hit the 'Cancel' button and add lentils, water, salt, canned tomatoes and mix to combine.
5. Cover with the lid, and close the pressure valve. Press the 'Pressure Cookl' button and set the cooking time to 10 minutes.
6. After the timer sounds, wait 10 mins before opening the pressure valve.
7. Mix the lentil mixture and add the chopped cilantro.