Vegetable Dishes
December 26, 2019 Leave a comment

Ingredients

  • 1 medium head of green or savoy cabbage (about 3½ lb. total), cut through core into 8 wedges
  • 1½ tsp. kosher salt, plus more
  • 1 tsp. freshly ground black pepper, plus more
  • 2 medium shallots
  • 4 garlic cloves
  • 2 cups heavy cream
  • 1 Tbsp. thyme leaves, plus more for serving
  • up to 3 oz. Gruyère, grated (about 1½ cup) – I prefer less cheese
  • ½ oz. Parmesan, finely grated (about ½ cup)

Directions

  • Place oven racks in upper third and middle of oven; preheat to 350°. Place cabbage on a rimmed baking sheet and brush with oil; season lightly with salt and pepper. Roast until tender and edges are golden, 40–45 minutes. (This is an essential first step: It draws out the excess moisture, ensuring that the cream mixture doesn’t get watery.)

  • Meanwhile, bring shallots, garlic, cream, 1 Tbsp. thyme, 1½ tsp. salt, and 1 tsp. pepper to a simmer in a small saucepan over low heat. Cook, stirring occasionally, until shallots and garlic are very soft, 15–20 minutes. Let cool slightly. Transfer to a blender; blend until smooth.

  • Pour cream mixture over the cabbage. Bake on middle rack, uncovered, until cream thickens, 30–40 minutes. Let cool 30 minutes.

  • Heat broiler. Sprinkle Gruyère and Parmesan evenly over cabbage. Broil until cheese is bubbling and gratin is deeply browned, about 4 minutes. Top with more thyme.

Do Ahead: Gratin (without cheese) can be baked 1 day ahead. Cover and chill. Bring to room temperature before sprinkling with cheese and broiling.
Servings: 8

Instant Pot, Soups
October 31, 2019 Leave a comment In Instant Pot, Soups

Ingredients

  • 12 ounces frozen broccoli flowerets
  • 1 tablespoon minced garlic
  • 8 ounces Philadelphia Light Cream Cheese — softened well
  • 3 cups Beef Bone Broth
  • 1 teaspoon onion powder or 1 large onion
  • 1 teaspoon Italian seasoning
  • 2 teaspoon Paprika — (smokey paprika if you have it)
  • 4 ounces smoked cheddar, red apple cheese — shredded. If you do not have smoked cheddar, use shredded cheddar and add 1 tsp. of smoke flavoring.

Directions

  1. Place broccoli in the food processor and pulse until you have small pieces of broccoli.
  2. Spray instant pot with non-stick spray and press the saute button. Add garlic and cream cheese. With spatula, keep whisking until the cream cheese is melted and smooth. Slowly add beef broth while whisking.
  3. Add the broccoli flowerets, the onion powder, salt, Italian seasoning, and paprika. Stir together.
  4. Press cancel to turn off the saute, and place the cover on. Make sure it is set to seal not venting. Mine automatically does this. Press Pressure Cook or manual, and set the time to 8 minutes. When the time is up, do a quick release.
  5. Remove the cover, press saute and add the shredded smoked cheddar. Bring to a boil again all the while stirring. Press cancel on Instant Pot and serve your soup.

Yield: 4-4.5 Servings

Pastas & Breads
September 14, 2019 Leave a comment

Ingredients

  • 3 eggs, plus 2 egg yolks
  • 2 tbsp miso paste
  • 3.5 oz finely grated parmesan cheese, plus extra to serve
  • ½ tsp ground black pepper
  • 14 oz spaghetti
  • 7 oz thick cut bacon or pancetta, sliced into batons
  • 1 tbsp extra virgin olive oil (optional)
  • Furikake to serve

Directions

  1. In a large bowl, whisk together the eggs, egg yolks, miso paste, parmesan and pepper.
  2. Bring a large pot of salted water to the boil. Cook the pasta for its recommended cooking time.
  3. While the pasta cooks, heat the bacon in a large frying pan over high heat. You want the bacon to colour as well as render some fat. If there isn’t a sheen of fat on the bottom of your pan after 3-4 minutes, then add olive oil. Turn the heat off but let the pan sit on the warm stovetop.
  4. Reserve a cup of pasta cooking water. Then drain the pasta and add it straight into the warm pan. Add the egg mixture and toss with the pasta. Keep tossing the pasta in the egg mixture until it thickens (turn the heat on low under the pan if necessary). If the sauce becomes too thick you can loosen it with some of the pasta cooking water. Be careful not to scramble the eggs!
  5. When the sauce is thick, divide among serving plates. Grate over extra parmesan cheese and scatter over the furikake.
Finger Foods, Salads, Sides & Starters, Seafood, Vegetable Dishes
September 14, 2019 Leave a comment

Ingredients

  • 1 lb sweet potato, peeled & cut into bite-sized pieces
  • 1 tbsp vegetable oil, plus 2 tbsp extra
  • 1 small onion, diced
  • 8.8 oz piece salmon, cut into small bite-sized chunks
  • 1 tbsp soy sauce
  • ¼ cup finely sliced spring onion
  • 2 cups panko breadcrumbs
  • 1 cup plain flour
  • 2 eggs, lightly whisked
  • sea salt
  • sweet chilli sauce and/or mayonnaise to serve

Directions

  1. Cook the sweet potato in boiling salted water for 10-15 minutes or until tender.
  2. In the meantime, heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the onions and season with salt. Cook, stirring every so often, for 10 minutes or until the onion is soft and translucent. Add the salmon and cook for 2-3 minutes or until just cooked through. Add the soy sauce and stir-fry until the soy sauce has evaporated. Transfer the salmon mixture to a large bowl. Add the cooked and drain sweet potato to the same bowl. Use a wooden spoon to roughly mash the mixture.
  3. Onto a baking tray lined with baking paper, spread the mixture out into a 3cm high rough rectangular shape.  Refrigerate for 45 minutes to an hour to allow the mixture to cool down and firm up.
  4. In the meantime, heat the remaining 2 tablespoons of oil in a wok or frying pan over medium-high heat. Add the panko breadcrumbs and stir-fry until golden brown. Transfer to a large plate or tray.
  5. Preheat oven to 180°C/360°C.
  6. When the sweet potato is cool, use a butter knife to cut the slab into roughly 30 pieces. Place the flour and eggs into separate large bowls or trays. Scoop up a piece of the mixture and drop it into the flour. Use your hands to shape it into a rough cylinder. Then drop it into the egg. Use 2 forks to coat all over with the egg. Then drop the piece into the breadcrumbs and use your hands to form a cylinder or croquette shape. Place onto a baking tray lined with baking paper. Repeat with remaining mixture.
  7. Bake for 10-15 minutes or until the crust is crispy. Serve with your choice of dipping sauces.
Dessert
July 3, 2019 Leave a comment In Dessert

Ingredients

  • 1 Big can of Nestle Cream
  • 2 Cans of Condensed Milk
  • 3 Bars Cream Cheese (softened via 30-60 seconds in the microwave)
  • 3 cans Green Jelly
  • 1 Pack of small Tapioca Pearls – boiled, soaked and drained
  • 1 Bottle of Nata de Coco (reserve some juice for the green color as desired
  • 1 tsp Pandan Extract

Directions

  • Mix the first 3 ingredients until all lumps are gone and everything is smooth
  • Mix in all remaining ingredients.
  • Chill and serve cold
Dessert
July 3, 2019 Leave a comment In Dessert

Coffee Jelly Ingredients

  • 4 Tbsp instant coffee
  • 4 c Hot Water
  • 4 Tbsp Sugar
  • 4-6 tsp. Agar-Agar powder (or 4-6 Tbsp. Agar flakes but if using bar, one bar is equivalent to 2 teaspoons of Agar powder)
    • 4 tsp for soft firmness, 6 tsp for medium firmness

Coffee Cream

  • 2 Large cans of Nestle’s Cream (12.8 FL oz 380 mL0
  • 2 bottles or cans of Nata de Coco (drained)
  • 1 can of Condensed Milk (14 FL oz 397g)

Directions

  • Mix the water, coffee, Agar-Agar and sugar until dissolved.  Bring to boil and boil for a few minutes.
  • Pour into pan that’s been run in water (do not wipe) so jelly doesn’t stick – cool until set
  • Mix all ingredients of the coffee cream and add to coffee jelly – put into individual containers or big bowl to serve individually

Yield: 4-6 8oz containers
Note: Do not use gelatin if it is too hot, it will melt in the liquid.  Agar-agar is more stable at room temperature.

Dessert
April 6, 2019 Leave a comment In Dessert

Ingredients

  • 3 Tbsp of Black Sesame Powder
  • 3 Tbsp of Sesame Butter (if it’s sweetened, reduce sugar)
  • Pinch of salt
  • 3 Egg Yolks
  • 16 oz of Heavy Cream
  • 1/4 cup of Sugar
  • 1 tsp of vanilla bean paste or 1 vanilla bean
  • Sugar to brulee

Directions

  1. Heat the cream with Sesame Powder, Sesame Butter, Salt and Vanilla until right before bubbling (milk-scalding temp)
  2. Whisk egg yolks and the sugar until the mixture lightens in color (creaming method).
  3. Slowly drizzle the cream mixture into the sugar and temper the eggs until fully mixed.
  4. Transfer to ramekins or desired container and add into a water bath halfway up the container.
  5. Cook at 325F for 40-45 minutes or until it’s set but center still wiggles.
  6. Let cool, place in the fridge overnight.
  7. Sprinkle with sugar and torch before serving.

 

Vegetable Dishes
April 6, 2019 Leave a comment In Vegetable Dishes

Ingredients – Filling

  • Olive Oil
  • 1 Onion, Diced
  • Garlic cloves to taste
  • 2 cans of Black Beans, drained
  • 6 Tbsp Chili Powder
  • 8 tsp prepared mustard
  • 4 teaspoons ground cumin
  • Cayenne Pepper to taste
  • 6 Tbsp soy sauce
  • 4 cups mashed cooked sweet potatoes (usually 1 small bag of sweet potatoes from Trader Joe’s)

Ingredients – Etc.

  • Flour Tortillas
  • Shredded Cheese
  • Sour Cream
  • Canned Chipotle Peppers

Directions

  1. Peel and cut sweet potatoes, coat in oil and sprinkle with salt.
  2. Bake at 450F for 35 minutes then let cool
  3. Saute diced onion and garlic with oil
  4. Add chili powder, mustard, cumin, soy sauce until mixture is thick
  5. Take black beans and mash the beans with a fork
  6. Mix in with the onion/spice mixture
  7. Puree the sweet potatoes in the food processor or mash with a fork
  8. Mix with the onion/bean mixture
  9. Combine sour cream with chipotle pepper sauce to taste

Assembly

  1. Warm up the tortilla so it’s pliable.
  2. Add filling, top with cheese and use panini press until warm and crispy
  3. Dip in sour cream/chipotle sauce
Vegetable Dishes
March 31, 2019 Leave a comment

Vegan Carnitas. Mushrooms marinated in Spicy Smoky Zesty Marinade, Baked and served with toppings in tacos, wraps, burritos. Use Jackfruit for variation. Vegan Glutenfree Nutfree Oilfree Recipe. Soyfree option. Makes filling for 4-5 tacos, serves 2.

Ingredients

  • 1 onion , thinly sliced (small to medium onion)
  • 4 cloves garlic , finely chopped
  • 1 jalapeno , thinly sliced (optional)
  • 12 oz mushrooms , sliced, (white or combination or white, cremini, portobello)
  • 1/4 cup orange juice or cider(plain cider not vinegar), half of both
  • 2 tsp lime juice
  • 1 tbsp soy sauce or tamari for glutenfree, or coconut aminos for soyfree

Carnitas Spices:

  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1.5 tsp smoked paprika , or use 1 tsp sweet paprika and 1/2 tsp smoked forless heat
  • 1.5  tsp oregano
  • 1/4 tsp black pepper
  • 1/2 tsp or more chipotle pepper
  • 1 to 2 tsp chili powder blend or use more of the above spices and herbs
  • optional flavors: Add 1/2 tsp poultry seasoning , add 2 tbsp beer

Directions

  1. Preheat the oven to 400 deg F (205 C). Line a baking dish with parchment.

  2. Add the sliced onion, garlic, jalapeno, mushrooms to a large bowl. Add the orange juice/cider, lime and soy sauce and toss to mix well. Let it sit to marinate for at least 10 mins (or chill for an hour).

  3. Mix the ground spices in a small bowl and sprinkle on the mushrooms. Toss well to coat.

  4. Drop the mushroom mixture onto parchment lined baking dish. Spread the mixture around so it forms a mostly single layer. Spray oil all over(optional).

  5. Bake for 30 mins, then move the mushrooms around so the ones on the edges don’t burn.(If the mushrooms or marinade is burning on the edges already, then reduce temp to 350 deg F). Bake for another 5 to 15 mins depending on preferred browning (also depends on the mushrooms used and thickness of the slices).

  6. Serve in tacos or wraps or bowls with mashed avocado/guacamole, jalapeno, vegan sour cream, or salsa. Add some cooked beans, or refried beans for added protein.

    Store refrigerated for up to 4 days. Pictured with mashed avocado+ lime, jalapeno, vegan sour cream.

Dessert
March 15, 2019 Leave a comment
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 2/3 cup butter, melted
  • 2 eggs, lightly beaten

Directions

  • In a large bowl, combine the brown sugar, flour and pecans; set aside. Combine butter and eggs. Stir into brown sugar mixture.
  • Fill greased and floured miniature muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out clean. Immediately remove from pans to wire racks to cool.

Important Note: Because of the brown sugar, the edges caramelize.  Use a greased liner or they will get stuck.

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