Dessert
April 26, 2016 Leave a comment
  • 2 1/4 cup all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon of salt
  • 2 sticks (1 cup) unsalted butter
  • 1 1/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon plain greek yogurt
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup dark chocolate chips
  • 1 jar of Nutella, chilled in refrigerator
  • Coarse sea salt for sprinkling

Directions: Prep

  1. Whisk dry ingredients: Flour, Baking Soda & Salt.
  2. Brown the butter until nutty aroma.
  3. Cream butter and sugar; add egg yolk, vanilla and yogurt.
  4. Add the dry ingredients slowly and beat on low speed until incorporated.
  5. Fold in chocolate chips.
  6. Chill dough for 2 hours.

Directions: Bake

  1. Preheat oven to 350 degrees.
  2. Take chilled dough and measure 1 1/2 tbsp of dough into a ball.
  3. Flatten on the palm of your hand and place a tsp of chilled Nutella in the middle of the cookie. Fold the dough on top of the Nutella ensuring it’s properly sealed.
  4. Place in sheet 2 inches apart and flatten very gently and only slightly.
  5. Bake for 9-11 minutes or until edges turn golden brown.
  6. Remove and sprinkle with sea salt.
Dessert
April 26, 2016 Leave a comment
  • 1 cup Mochiko (sweet rice flour)
  • 3/4 cup Sugar
  • 1/4 cup high quality Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon of Kosher Salt
  • 4 tablespoons Butter
  • 1/2 cup Chocolate Chips or Nutella
  • 1 (12 oz) can Evaporated Milk
  • 1 1/2 teaspoons Vanilla
  • 2 Eggs
  • 1/2 cup Chocolate Chips for Topping

Directions

  1. Preheat the oven to 350 degrees. Line an 8×8 pan with buttered parchment.
  2. In a saucepan over low heat, melt the butter and chocolate chips and stir to combine. Set aside and let cool slightly.
  3. In a bowl whisk together the mochiko, sugar, baking soda and salt.
  4. Add the melted chocolate mixture, evaporated milk, vanilla and the egg. Mix until combined.
  5. Pour the batter into your prepared pan. Sprinkle the chocolate chips on top of the batter, then bake for 35-40 minutes until the center is cooked through.
  6. Let cool in the pan for 10-15 minutes, then using the overlapping parchment, pull the brownies out of the pan and let cool on a wire rack.
  7. Cut the brownies into squares to serve.

Note: You can also make it in cupcake tins, higher likelihood that your center will cook thoroughly.

March 21, 2016 Leave a comment In Dessert

Wet Ingredients

  • 1 cup of Grassfed Butter
  • 1  cup of Organic Sugar (or Coconut Sugar)
  • 1/2 cup of Blackstrap Molasses
  • 2 Organic Pasture-Raised Eggs
  • 2 tsp Vanilla

Bloom Ingredients

  • ¼ cup Flaxseed Meal
  • ¼ cup Wheat Germ
  • ¼ cup Chia Seeds
  • ¼ cup Bee Pollen (Powder or Pellets)
  • 1 cup Warm Water (¼ cup of water per additional item or reduction – so if you only put in 3 items, put ¾ cup of water)

Dry Ingredients

  • 4 cups of rolled Old Fashioned Organic Oats
  • 1 cup Walnuts
  • 1 cup All Purpose Flour
  • 2 tsp Baking Soda
  • 3 tsp Sea Salt
  • 1 cup of Brewer’s Yeast

Fillings

  • 2 cups of Chocolate Chips
  • 1 cup of dried Blueberries

Directions

  • Preheat oven to 350 degrees
  • Mix all the wet ingredients together; melt butter and add.
  • Bloom the ingredients and let sit for a few minutes until fully reconstituted.
  • Pulverize the oats until smooth, add walnuts and pulse until desired texture.  Combine all dry ingredients together with the oats and walnuts.  Stir in the fillings.
  • Mix all ingredients together then use an ice cream scooper to portion onto a baking sheet.  Flatten slightly and bake for 12 minutes.

Yield: 2 Dozen Cookies

Pastas & Breads, Sauces & Dips, Seafood, Vegetable Dishes
March 13, 2016 Leave a comment
  • 1/4 cup Olive Oil
  • 2 slices of Crusty Bread (1″ thick)
  • 1 c Almonds (blanched, chopped–can substitute peeled Hazelnuts)
  • 10-12 Garlic Cloves
  • 1 tsp Salt
  • 1 15-ounce can of San Marzano Tomatoes (whole, drained)
  • 1 8-ounce jar of Roasted Bell Peppers (whole, drained)
  • 1 tbsp Smoked Paprika (or sweet)
  • 2-3 tbsp Sherry Vinegar or Red Wine Vinegar

Directions

  1. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown. Add the garlic and sauté another 1-2 minutes, stirring once or twice.
  2. Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth. Spread the sauce out on a rimmed sheet pan and bake in the oven for 10-15 minutes, or until the edges begin to caramelize. Allow to cool and scrape into a container to store.
  3. To use Romesco sauce, mix with pasta, shrimp, chicken or vegetables either before or after they are cooked, much like you would a pesto.
Vegetable Dishes
March 13, 2016 Leave a comment

Ingredients

  • 1 lb Green Beans (fresh, trimmed and french cut)
  • 2 tbsp Butter
  • 12 oz Mushrooms (diced or halved)
  • 1/2 tsp Black Pepper
  • 2-3 minced minced Garlic Cloves
  • 1/4 tsp Nutmeg
  • 2 tbsp All Purpose Flour
  • 1 cup Chicken Stock (or Vegetable Broth to stay vegetarian)
  • 1 cup Half & Half
  • 1/2 Bouillon Cube (chicken or beef)
  • Salt to taste
  • Onion Topping (freshly made or canned–use as much as you’d like)

Directions

  1. Preheat the oven to 475 degrees.
  2. Melt the butter and sweat the garlic, mushrooms and spices until fragrant.
  3. Add the mixture until the raw flour smell has dissipated.
  4. Add chicken stock and half and half until the sauce thickens.
  5. Add the green beans, mix in half the desired onion toppings with the mixture, top it with the remaining.
  6. Bake until bubbly, approximately 20-25 minutes.

Tip: You can prep in advance and bake before serving.

March 13, 2016 Leave a comment In Sauces & Dips
  • 1/2 cup Tahini (sesame seed paste)
  • 1/2 cup plain Greek yogurt
  • 1 Fresh Lemon, Juiced
  • 2 Garlic Cloves, Chopped
  • Pinch Salt & Pepper
  • Pinch Paprika

Directions

  1. Mix all ingredients into food processor and emulsify.
Vegetable Dishes
  • Falafel
  • Falafel

Falafel

March 13, 2016 Leave a comment
  • 2 cups Dried Chickpeas
  • 1 tsp Baking Powder
  • 1 Onion
  • 6 Garlic Cloves
  • 1 tbsp Cumin
  • 1 tbsp Coriander
  • 1/4 tsp Red Pepper Flakes
  • 2 handfuls of Parsley
  • 1 handful of Cilantro
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for frying

Directions

  1. Soak the dried chickpeas overnight, then drain and let it air dry completely.  It’s very important that the mixture has no excess moisture.
  2. Combine all ingredients into the food processor until smooth.
  3. Spoon loosely into a falafel baller.
  4. Freeze or fry directly in 325 degree vegetable oil until crispy and browned.
March 13, 2016 Leave a comment In Meats
  • 1.5 lbs Ground Lamb
  • 1/4 cup Raisins
  • 2 1/2 oz Goat Cheese
  • 2 tbsp + 2 tsp Mayonnaise
  • 3/4 Red Onion
  • 6 Garlic Cloves
  • 2 tbsp Chopped Cilantro
  • 1 tsp Ground Cayenne Pepper
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Ground Coriander
  • 1 tsp Garam Masala (optional)
  • Salt to taste (about 3/4 tablespoon)
  • Black Pepper (to taste)

Directions

  1. Place all ingredients in a food processor and mix until desired texture.
  2. Form into kebabs on skewers or use as patties for sliders.
  3. Cook until plump and juice has started to flow clear.
Pastas & Breads
January 8, 2014 Leave a comment
  • 5 Bacon Slices
  • 16 oz of Chicken Stock
  • 1/2 cube of Chicken Bouillon
  • 1 White Onion
  • 3 tbsp of Butter
  • 4 Garlic Cloves
  • 8 oz of Mushrooms
  • 1-2 tbsp Red Chilli Pepper Flakes
  • 1/2 tsp Hickory Bacon Salt (sounds weird, but I got a few of these as a present for friends and got myself one–it has such a nice bacon smoky flavor to it without adding additional bacon!  I purchased mine here.)
  • 1 tsp Nutmeg
  • 1 Tbsp. Garlic Powder
  • Salt to Taste
  • 4 oz Mascarpone Cheese
  • 1 Med-Large sized Butternut Squash (mine was about 3 lbs. I believe)

Instructions

  1. Saute the minced bacon and butter on medium heat in a soup pot, add chopped onions and minced garlic until the onions are translucent.
  2. Add the mushrooms and cook until they have released their liquids.
  3. Add the cubed butternut squash, then add the chicken stock.
  4. Add the chilli pepper flakes, hickory bacon salt, nutmeg and garlic powder and let simmer until the squash is very tender.
  5. Puree until you get a nice smooth soup-like consistency. I used a hand blender right into the soup po but you may also use a food processor or a blender.
  6. Take off the heat, salt to taste and stir in the mascarpone cheese.

Tip: Continue to simmer if the consistency is too watery  from the broth until a thicker consistency is achieved. You can also substitute about 1 cup of stock to 1 cup of cream for a richer sauce and omit the cheese altogether.

Vegetable Dishes
January 4, 2014 Leave a comment
  • 2-3 cups of sliced Mushrooms of your choice (Baby Portabellos)
  • 1-2 heads of Garlic (minced)
  • 3 tbsp of Extra Virgin Olive Oil
  • 1/4 cup of Red Wine
  • 4 tbsp of Butter
  • 5 tsp of Worcestershire Sauce
  • 2 tbsp of Oyster Sauce
  • Salt & Pepper to taste

Directions

  1. Saute the minced garlic with  butter and olive oil until the garlic is tender.
  2. Add mushrooms and saute until mushrooms have released their juices.
  3. Add the red wine and simmer until the alcohol smell has dissipated.
  4. Add the Worcestershire Sauce & Oyster Sauce and simmer until the sauce simmers to desired consistency.
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