Caribbean Coconut Bowls

 

Coconut rice (jasmine rice, full fat coconut milk)

Roasted cubed yams

Cans black beans

Top:

Lime zest

Lime juice

Cilantro

Pad Thai

Ingredients

14 ounce flat rice noodles
6 Tablespoons oil
6 cloves garlic, minced
1.5lb uncooked chicken, cut into small pieces
4 eggs
2 cups fresh bean sprouts

2 red bell peppers, thinly sliced
6 green onions, chopped

2 cups shredded cabbage
1 cup dry roasted peanuts
4 limes

1 cup Fresh cilantro, chopped

SAUCE:

6 Tablespoons fish sauce
2 Tablespoon low-sodium soy sauce (or GF tamari)
7 Tablespoons light brown sugar
4 Tablespoons rice vinegar
2 Tablespoon Sriracha hot sauce, or more, to taste
6 Tablespoons creamy peanut butter

Instructions

1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
2. Make sauce by combining sauce ingredients in a bowl. Set aside.
3. Stir Fry:: Heat a few tablespoons of oil in a wok or large saucepan over medium-high heat. Add the chopped chicken, garlic and bell pepper. Cook chicken until just cooked through, about 3-4 minutes, flipping only once.
4. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
5. Add noodles, sauce, bean sprouts, cabbage, and peanuts to the wok (reserving some peanuts for topping at the end). Toss everything to combine.
6. Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
7. Store leftovers in the fridge and enjoy within 2-3 days.

Julia Child's Clafoutis

Ingredients

• 1.25 cups milk
• 2/3 cups sugar, divided
• 3 eggs
• 1 tbsp vanilla
• 1/8 tsp salt
• 1/2 cup flour (for GF: half almond, half GF)
• 3 cups blueberries or pitted cherries
• Powdered sugar for garnish

Directions

1. Preheat oven to 350 degrees F.
2. Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
3. Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
4. Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).
5. Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
6. Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
7. Sprinkle with powdered sugar and serve warm.
8. Servings: 6-8 for dessert, 4 for breakfast.

lettuce wraps

https://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/

Ingredients
1 tablespoon olive oil
1 pound ground protein (pork, chicken, or turkey)
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce or tamari
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
1 tablespoon sriracha, optional
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head butter lettuce

Brown rice as side

Instructions
Heat olive oil in a large skillet over medium high heat. 

Add ground protein and cook until browned, about 3-5 minutes, crumble as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Stir in chestnuts and green onions until tender, about 1-2 minutes

season with salt and pepper, to taste.

To serve, spoon several tablespoons of the mixture into the center of a lettuce leaf, taco-style.

Serve with rice

Lemon Cookies

https://www.sweetestmenu.com/easy-lemon-cookies/#tasty-recipes-12221

These adapted beautifully with gluten free flour

Makes about 20 cookies

INGREDIENTS
1 stick unsalted butter, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 large egg
1 3/4 cup all purpose flour OR Bob's Red Mill Gluten Free 1:1 flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons lemon juice, freshly squeezed
Zest of 1 lemon, freshly grated

Lemon glaze:

icing sugar

lemon juice

INSTRUCTIONS

Preheat oven to 350

In stand mixer beat butter and sugar on medium speed until pale and creamy

Add vanilla and egg, beat again

Sift in flour, baking soda, salt

Add lemon juice and zest

Beat briefly to combine

Use cookie scoop to make into balls

Bake at 350 for 15+ minutes, when edges just start to change color . . . they crisp up fast so check them early if you want them softer

Transfer to wire rack to cool

Lemon glaze: Sift icing sugar into mixing bowl then add lemon juice until desired consistency

Coconut rice instant pot

https://littlespicejar.com/5-ingredient-instant-pot-coconut-rice/

Ingredients

2 cups jasmine rice
1 cup unsweetened (full fat) coconut milk
1 ½ cups water
½ - ¾ teaspoon salt
2 tablespoons sugar
toasted coconut, optional (for topping)


Instructions
RINSE: 

Rinse the rice thoroughly under cold running water until the water runs completely clear, drain; set aside.
PREP: 

In a bowl, combine the coconut milk, water, salt, and sugar, mix well.
COOK: 

Add the jasmine rice to the pressure cooker. 

Pour the prepared liquid over the rice, close the lid and make sure the vent is sealed. 

Cook the rice on manual ‘high’ pressure for 5 minutes and allow the rice to have a 10-minute natural pressure release. 

After the 10 minutes of natural pressure release, release any remaining steam by turning the knob to 'vent' and fluff the rice using a fork. 

Top with toasted coconut flake and serve warm!

Peanut tofu with coconut cilantro rice

https://www.noracooks.com/peanut-buddha-bowl/

Also see NYTimes variation HERE (adds green onions, red peppers, arugula)

Crispy Baked Tofu

▢(2) 14-ounce blocks extra-firm tofu, pressed

▢3 tablespoons low sodium soy sauce (tamari for gluten free)
▢2 tablespoons cornstarch

Coconut Rice (instant pot recipe here)

▢2-3 cups uncooked white basmati or jasmine rice
▢1 can full fat coconut milk
▢add whatever water equals 1:1 ratio with rice (plus a little extra water)
▢1/2 tsp salt

▢1-2 tbsp sugar

Peanut Sauce

▢1/2 cup creamy peanut butter
▢1 cup full fat coconut milk
▢2 tablespoons low sodium soy sauce (tamari for gluten free)
▢2 tablespoons maple syrup
▢2 teaspoons fresh grated ginger
▢2 garlic cloves, minced
▢2 tablespoons fresh lime juice (about 1 lime)

Optional for serving

▢chopped cilantro, peanuts, red bell pepper
▢steamed kale or broccoli

Instructions

TOFU:
Press the tofu by wrapping in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for at least 30 minutes if possible and up to an hour. (Skip this step by purchasing firm tofu in a vacuum pack.)
Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. 

Slice the tofu into 2 inch squares or rectangles and place in a large bowl. 

Drizzle on the soy sauce and toss gently to combine. 

Sprinkle on the cornstarch and toss to combine, gently (I always use my hands.)
Spray/brush the parchment paper with oil. 

Arrange the tofu pieces evenly on the pan, brush/spray the tops lightly with oil and bake for 25 minutes until crispy and lightly golden brown.

 
RICE: 

See recipe here

RINSE:
Rinse the rice thoroughly under cold running water until the water runs completely clear, drain; set aside.
PREP:
In a bowl, combine the coconut milk, water, salt, and sugar, mix well.
COOK:
Add the rice to the pressure cooker.
Pour the prepared liquid over the rice, close the lid and make sure the vent is sealed.
Cook the rice on manual ‘high’ pressure for 5 minutes and allow the rice to have a 10-minute natural pressure release.
After the 10 minutes of natural pressure release, release any remaining steam by turning the knob to 'vent' and fluff the rice using a fork.

PEANUT SAUCE:

In a large pan, add all the sauce ingredients and turn the heat to medium. 

Stir constantly, until smooth and creamy, about 5-10 minutes.
When the tofu is done baking, carefully add it to the pan with the sauce, and stir to coat the tofu pieces.

Serve immediately over the coconut rice, sprinkling peanuts and cilantro on top, if desired.

Thai peanut noodles

https://www.noracooks.com/peanut-noodles/

Peanut sauce

▢1/2 cup natural peanut butter
▢1/2 cup water

▢1/4 cup low sodium soy sauce or tamari for gluten free
▢2 cloves garlic, minced
▢2 tablespoons fresh lime juice or rice vinegar
▢3 tablespoons agave or brown sugar
▢1 teaspoon Sriracha hot sauce

The rest

▢8 ounces rice noodles
▢optional: 1 cup shelled edamame
▢1/2 cup chopped cucumbers 
▢1 cup shredded carrots
▢1 red bell pepper, seeded and thinly sliced
▢2 green onions, chopped
▢1/4 cup chopped cilantro
▢1/4 cup chopped peanuts


Instructions
Peanut Sauce: In a small/medium bowl, whisk together all sauce ingredients until smooth. Set aside.

Prepare the noodles: Cook your noodles of choice according to the package instructions, then drain.

Combine: To a large bowl, add the cooked noodles, along with the edamame, vegetables and peanuts. Pour in the peanut sauce and stir well. Serve immediately with lime wedges, hot sauce, more chopped peanuts and cilantro, as desired. Enjoy!

Fish tacos and Slaw

Fish tacos:

• Fish filets
• Corn tortillas
• Limes
• Cilantro
• Tomatoes
• Red onion
• Avocado
• Cotija cheese
• Sour cream or crema

Fish:

Dry filets

Mix salt, pepper, garlic powder, paprika, and a little cayenne in a small bowl then sprinkle onto both sides of filets

Heat pan on med-high with high-smoke-point oil (canola, etc)

Cook until golden, about 2-3 minutes on each side

Cilantro aioli:

• 2 bunches cilantro
• 2 tbsp onion
• 1/4 cup mayo
• 1-2 limes juice

Slaw:

• 1 small head cabbage, shredded
• 3 medium carrots, shredded
• Mayonnaise
• A little bit of sugar (1-2 tbsp?)
• 1/4 cup cider vinegar

Mix mayo, sugar, vinegar in a bowl
Add in carrots and cabbage, mix
Best when refrigerated for a few hours first . . . can sit in the fridge for days

Chicken for Chicken Caesar Salad

Chicken for Caesar Salad

https://www.seriouseats.com/grilled-chicken-caesar-salad-recipe-8656144

• 3 tablespoons (45 ml) fish sauce
• 2 tablespoons (30 ml) water
• 2 tablespoons (30 ml) soy sauce
• 1 tablespoon (15 ml) honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 boneless, skinless chicken breast halves 
• for salad: romaine and croutons

Directions

Place 1 chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Pound chicken breast into an even thickness, about 3/4 inch thick. Repeat with the remaining 5 breasts.

In a large bowl, whisk fish sauce, water, soy sauce, honey, salt, and pepper together. Add chicken breasts and turn to coat evenly. Refrigerate for 30 minutes or up to 12 hours.

For stovetop griddle/pan: add some oil and cook chicken for 3-5 minutes on each side to brown, then finish in oven at about 375, using thermometer for chicken to hit 165 degrees



Dressing:
Lemon juice (about a whole lemon)
2 parts Mayo
1 part Dijon mustard
Garlic (2 cloves pressed)
Mix all that together then pour in Olive Oil (maybe 4 parts?) slowly while mixing
Add 1 part Anchovy paste
Add grated Parmesan cheese

Roasted Sweet Potato Wedges

3-4 medium sweet potatoes
2 tablespoons olive oil
3/4 teaspoon garlic powder
3/4 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon black pepper

Instructions

Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

Wash and dry the sweet potatoes. Leave skins on.

With a sharp knife, slice each potato in half lengthwise and then cut into quarters. Slice each quarter into wedges, about ½ inch thick at the ends. Try to make sure the wedges are the same size, so they cook evenly.

Place the wedges in a medium bowl and drizzle with olive oil. Toss to evenly coat.

In a small bowl, combine the garlic powder, paprika, salt, onion powder, and pepper. Pour the seasoning mixture over the sweet potatoes and toss until evenly coated.

Place the wedges on the prepared baking sheet, in a single layer, making sure the potatoes aren’t touching. If your pan is too crowded, you can divide them up onto 2 baking sheets.

Bake for 15 minutes, then remove from the oven and turn the wedges over with a spatula. Return to the oven and bake for another 10 to 20 minutes, or until wedges are lightly browned and tender.

Turn the oven to broil and broil the sweet potatoes for 2 to 3 minutes, until crispy. Don’t walk away because they will cook quickly under the broiler, you don’t want to burn them.

Remove from the oven and sprinkle with additional salt, to taste. Serve warm.

Greek Lemon Chicken

https://downshiftology.com/recipes/greek-lemon-chicken/#wprm-recipe-container-67692

Ingredients

▢8 bone-in chicken thighs
▢⅓ cup olive oil 
▢¼ cup lemon juice
▢4 garlic gloves, minced
▢1 tablespoon dried oregano
▢2 teaspoons dried thyme
▢2 teaspoons Dijon mustard
▢2 teaspoons kosher salt
▢1 teaspoon freshly ground black pepper

Garnish: parsley, lemon slices

Instructions

Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper.

Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.

Sear in pan: 

First wipe down the chicken thighs with paper towel so they're not wet

On medium/high heat (preheat pan well), sear chicken face down in some olive oil for 3-7 minutes, then flip to other side and do 2-3 minutes

Transfer to baking dish: Preheat the oven to 350°F (180°C). Place the chicken in a baking dish and pour the remaining marinade on top.

Bake the chicken: Bake for 40 to 45 minutes, until the chicken is fully cooked and registers 165 degrees on an instant-read thermometer. 

Optionally, you can baste the chicken a few times while it cooks. 

And for extra crispy skin, turn on the top oven broiler in the last 2 to 3 minutes. 

If you're serving this dish up for a dinner party, you can garnish it with lemon slices if you'd like.

roasted potatoes

[see fancier version here if you've got extra time]

Step 1
Heat the oven to 425 degrees

Step 2
Slice potatoes

Place the potatoes in a big bowl and drizzle them with the following, tossing well:

• olive oil
• salt
• fresh pepper
• thyme
• any other seasonings (oregano, etc)

Step 3
Roast for 30 to 40 minutes, tossing every 10 to 15 minutes, until the potatoes are golden brown and fork tender. 

Butternut squash soup

Easy vegetable puree soup:

Mirepoix
Butternut squash, cubed

Apples, cubed

Vegetable broth

Cook mirepoix for a few minutes in oil in pot over medium heat

Add cubed squash and apples

Add vegetable broth

Cook until simmering, then cook for about 10 minutes

Allow to cool a bit then puree in batches (or with hand-held mixer)

Gluten Free Banana Muffins

https://www.mamaknowsglutenfree.com/wprm_print/gluten-free-banana-muffins

Ingredients

• 3 large bananas, ripe The riper the bananas (black spots), the sweeter the muffins will be. About 1 and 1/2 cups mashed.
• 1 teaspoon baking soda
• 1/3 cup butter, melted
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 large eggs, whisked 
• 1 1/2 cups gluten-free flour all-purpose flour with xanthan gum
• 1/2 cup gluten-free chocolate chips 

Instructions

• Preheat the oven to 350°F.
• Line a muffin tin with cupcake liners or spray with gluten-free cooking spray.
• In a large mixing bowl, mash the ripe bananas with a fork until completely smooth.
• Add the baking soda and stir to combine with the mashed bananas. Allow the mixture to sit for 1 to 2 minutes.
• Stir the melted butter into the mashed bananas.
• Add in the sugar, salt, ground cinnamon, pure vanilla extract, and whisked eggs and stir until combined.
• Add in the gluten-free flour and stir until fully combined.
• Stir in chocolate chips.
• Using a greased ice cream scoop or measuring cup, scoop the batter into baking cups lined/cooking sprayed muffin tin.
• Bake for 15-20 minutes or until a tester inserted into the center comes out clean. Please watch your oven because all ovens are different.
• Allow the muffins to cool. Enjoy!
• Store the completely cooled muffins in an airtight container.

British pies

 

SHORT CRUST PASTRY For use in quiches, pasties, etc 

250g flour 

125g chilled butter 

pinch salt 

sufficient iced water to blend 

METHOD 

1. Place the flour and salt in a large bowl. 

2. Using the tips of the fingers, rub the butter into the flour until it resembles coarse crumbs. 

3. Add just sufficient iced water to help form a firm ball of dough. Do not knead or mix. It is better to have the pastry on the dry side rather than too wet. 

4. Wrap in wax proof paper and refrigerate until ready to use. 

5. If baking blind, roll out and fit into pie tin ensuring that the pastry is not stretched. Prick base very lightly and fill with ‘pastry beans’. 

6. Bake in oven 400ºF/200ºC for about 10 - 15 minutes. Remove from oven and place on cooling rack until ready to use. 

STEAK AND ALE PIE 

FOR THE PIE CRUST 

1. Using short crust pastry (see separate recipe), roll out the pastry and line a round aluminium foil dish or small pottery dishes of desired size. 

2. Prick the base and chill well. 

3. Roll out and cut appropriately sized pastry tops and chill these too. They must be slightly larger than the selected pie receptacle. 

4. Alternatively if only tops are desired, cut discs about ½" larger all round than the size of the selected pie dish. 

FOR THE FILLING 

2¾lbs/1.25kg braising steak cut into 5cm cubes 

4 tablespoons olive oil or rapeseed oil 

4 onions chopped coarsely 

6 cloves garlic chopped 

13 ozs/375ml good ale 

½ cup chopped parsley 

a few good sized sprigs of thyme 

2 bayleaves 

freshly ground salt and pepper  

4 ozs/125g plain flour mixed to a paste with 1 cup water to be used as required to thicken gravy

METHOD 

1. Heat the oil and keeping the heat high, fry the cubed beef, a few pieces at a time, until well browned. If a lot of fat is obtained with the frying, pour it off. 

2. When all the meat is browned, fry the onions until golden and then add the garlic and cook for a minute or two until both are well cooked. Do not cook the onions and garlic together. 3. Return the browned meat to the pan, pour over the ale, add the herbs and bring the stew up to the boil. 

4. Turn down and allow to simmer for approximately 1.5 hours - do not use a lid. 5. If the meat is tender before the sauce has reduced, remove the meat and boil the sauce down rapidly to reduce so that a good thick gravy is formed. Return the meat to the pan again and heat through. The sauce can be thickened lightly with flour and water paste if desired. 6. Season to taste with freshly ground salt and pepper. 

7. Blast chill the filling before using. 

8. For a pie with a pastry base, fill the filling into the prepared shell but do not overfill. Wet around the edges and place the top in place then fork around to make a good seal.  

9. For a pie with a top only, fill the filling into the container of choice and wet the edge of the dish and place the top on it, again forking gently to ensure that it holds. 

10. Glaze if desired with a light egg yolk, salt and water glaze. 

11. Chill until ready to bake. Then bake in oven 375ºF/180ºC until pastry is cooked through and golden.

CHICKEN AND MUSHROOM PIE FOR THE PIE CRUST 

1. Using short crust pastry (see separate recipe), roll out the pastry and line a round aluminium foil dish or small pottery dishes of desired size. 

2. Prick the base and chill well.  

3. Roll out and cut appropriately sized pastry tops and chill these too. They must be slightly larger than the selected pie receptacle. 

4. Alternatively if only tops are desired, cut discs about ½" larger all round than the size of the selected pie dish. 

FOR THE FILLING 

1 2.5lb/1kg chicken  

4 ozs/125g rapeseed oil  

8 ozs/250g onions coarsely chopped 

2 bay leaves 

4 cloves 

6 peppercorns 

8 ozs/250g mushrooms coarsely sliced or quartered if small 

1 cup chopped parsley 

1 good sized twig of rosemary chopped 

4 ozs/125g plain flour mixed to a paste with 1 cup water 

freshly ground salt and pepper 

www.cookeryschool.co.uk

METHOD 

1. Brown the chicken in half of the rapeseed oil until golden brown. 

2. Add the bay leaves, cloves and peppercorns. 

3. Add sufficient water to cover the chicken and bring up to the boil. Turn down and simmer until the bird is good and soft and the liquid in which it has been cooked has reduced drastically. Set aside to cool. 

4. Once cooled, carefully remove the cooked meat from the bones ensuring that no small bones are left in the meat as these are horribly dangerous. Leave in large chunks. Set aside. 5. Brown the onions until well coloured in the remaining oil.  

6. Then add mushrooms, brown too and cook until well softened. 

7. Add the parsley and rosemary. 

8. Add sufficient ladlefuls of the cooking liquor to cover these ingredients and bring to the boil. 9. Whilst this is happening, add further ladlefuls of the cooled liquor to the flour paste to thin it down. 10. Gently pour the mushroom/onion mixture onto the smooth flour/stock mixture. Mix well. 11. Return the saucepan containing this mixture to the heat, stirring all the while to heat through and 

thicken the flour. If too thick, add more stock. The mixture ought to be slightly thickened but not heavy and stodgy. 

12. At this point add the large chicken chunks and fold in to make sure that the pieces of chicken to do fall apart and become stringly in the sauce. Mix as little as possible. 

13. Season with salt and pepper and then chill before using as a filling in a pie. 14. For a pie with a pastry base, fill the filling into the prepared shell but do not overfill. Wet around the edges and place the top in place then fork around to make a good seal.  

15. For a pie with a top only, fill the filling into the container of choice and wet the edge of the dish and place the top on it, again forking gently to ensure that it holds. 

16. Glaze if desired with a light egg yolk, salt and water glaze. 

17. Chill until ready to bake. Then bake in oven 375ºF/180ºC until pastry is cooked through and golden.

Cheesecake Brownies

Cheesecake Brownies updated recipe from preppy kitchen

I'm not sure I'd use this recipe again! Brownie portion came out severely undercooked!

Ingredients

For the Brownie Base:

▢1 cup unsalted butter cubed (227g)
▢1⅓ cups semisweet chocolate chips divided (240g)
▢¾ cup Dutch-processed cocoa powder
▢1 cup granulated sugar (200g)
▢1 cup brown sugar (220g)
▢2 large eggs room temperature
▢1 yolk room temperature
▢1 tablespoon brewed coffee
▢1 tablespoon vanilla extract
▢1 cup all-purpose flour (120g)
▢1 teaspoon salt
▢1 tablespoon hot water plus more if needed

For the Cheesecake Topping:▢2 (8-ounce/227g) blocks cream cheese room temperature
▢½ cup granulated sugar (100g)
▢1 pinch salt
▢2 large eggs room temperature
▢1 tablespoon vanilla extract

Instructions

For the Brownie Base:

Preheat the oven to 350°F. Lightly grease a 9-inch square baking pan with butter or baking spray and line it with parchment paper.

In a large microwave-safe bowl, combine the butter and 1 cup of chocolate chips and microwave in 20-second intervals, stirring between each one, until fully melted and combined, about 2 minutes. 

Whisk in the cocoa powder. 

Add the sugar, eggs, egg yolk, coffee, and vanilla, and whisk until well combined.

Add the flour and salt, and stir together with a spatula until just combined. Reserve ½ cup of brownie batter in a small bowl. 

Stir the remaining ⅓ cup of chocolate chips into the remaining batter, and spread the batter into the prepared pan.

Bake for 20 minutes for super fudgy brownies or 30 minutes for more cakey brownies. Meanwhile, stir the hot water into the reserved batter. The batter should still be thick but slowly pour off a spoon. Add more water if needed.

For the Cheesecake Topping:

While the brownie base is baking, make the cheesecake topping by placing the cream cheese, sugar, and salt in a large mixing bowl. Beat with a hand mixer or a stand mixer fitted with the whisk attachment on medium speed until very smooth and light, about 2 minutes.

Reduce the speed to low and add the eggs in one at a time. Scrape down the bowl, then beat in the vanilla. Carefully pour the cheesecake topping over the par-baked brownie base. (No need to cool the brownie first.)

Dollop the reserved brownie batter over the cheesecake topping. Using a skewer or the tip of a knife, carefully swirl the batter through the cheesecake mixture.

Continue baking for 10 minutes.

Reduce the oven temperature to 325°F and bake for another 20 to 25 minutes or until the cheesecake topping is puffed around the edges and the center wobbles slightly. Place the pan on a wire rack to cool completely. Refrigerate for 1 hour before slicing.

Notes
If you don’t have an eight by eight inch pan for your brownies just use foil to create one or two walls for a smaller baking dish. Line with parchment and you’ll be good to go!
Measure your flour correctly! Adding too much flour to your brownies will take a way from that nice fudge-like texture. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.

Adding the cocoa to the warm butter/chocolate mixture "blooms" it which gives you a more intense chocolate flavor.

Don’t over-bake your brownies. Unlike cake layers brownies will not have springy center and a skewer inserted into the center will not come out clean. Your brownies are done when the center is set and you see the cheesecake on the edges puff up a it just begin to crack.
Room temperature cream cheese is a must for a smooth topping. Don't be afraid to let the mixer run to really cream it before adding the sugar in.

Chopped Salad With Chickpeas, Feta and Avocado

Recipe from NYTimes

Ingredients
Yield:4 to 6 servings

Optional: chicken
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into ½-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or ½ large) English cucumber, halved lengthwise, seeded and diced
½ cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
⅓ cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
¼ teaspoon Dijon mustard
1firm-ripe avocado, halved, pitted and diced
¾ cup diced or crumbled feta cheese (about 4 ounces)
¼ cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Optional: 2 cups small (½-inch) diced stale bread, buns or pita (about 3 to 4 ounces)

Optional: heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.

Step 1
Place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.

Step 2
In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, ½ teaspoon salt and ¼ teaspoon pepper and whisk well. 

Pour enough dressing over the salad to moisten; toss well. 

Add the avocado, feta and herbs and toss gently, adding more dressing to taste. 

Top with the croutons and a generous sprinkle of herbs and serve.

Optional: serve with chicken

Greek Halloumi Salad with Lemon-Oregano Dressing

Greek Halloumi Salad with Lemon-Oregano Dressing

Serves: 2–4
Prep time: 15 minutes (plus optional 30 minutes marinating)
Cook time: 5–7 minutes

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Ingredients

For the Salad

• 1 large cucumber, diced

• 1 red bell pepper, diced

• A handful of fresh parsley, roughly chopped (divided)

• 2–3 spring onions, thinly sliced (divided)

• 1 head little gem lettuce or romaine, chopped

For the Dressing

• 2 tbsp lemon juice (freshly squeezed)

• 3 tbsp olive oil

• 1 small garlic clove, minced

• 1/2 tsp dried oregano

• Salt and black pepper, to taste

For the Halloumi

• 7–8 oz (200g) halloumi cheese, sliced into 1/2-inch thick pieces

• 1 tbsp olive oil (for frying)

To Serve

• 1/2 cup Greek yogurt (plain, full-fat)

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Directions

1. Make the Dressing:
   In a small bowl or jar, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and pepper until well combined. Taste and adjust seasoning if needed. Set aside.

2. Optional – Marinate the Vegetables:
   In a medium bowl, combine the diced cucumber, red bell pepper, half of the chopped parsley, and half of the sliced spring onions. Season with salt and pepper and toss with a spoonful or two of the dressing. Let sit for 30 minutes at room temperature to enhance the flavors.

3. Cook the Halloumi:
   Heat 1 tbsp olive oil in a nonstick or cast iron skillet over medium heat. Add the halloumi slices and cook for 2–3 minutes per side, until golden brown and crisp on the outside. Set aside.

4. Assemble the Salad:
   In a large bowl, combine the chopped lettuce with the marinated (or raw) cucumber and bell pepper mix. Add the remaining parsley and spring onions. Toss with about half of the dressing.

5. Plate and Serve:
   Spoon a generous dollop of Greek yogurt onto the bottom of each plate or bowl. Spread slightly with the back of the spoon. Top with the salad, then layer on the warm halloumi slices. Drizzle with the remaining dressing.

6. Optional Extras:
   Garnish with a pinch of extra oregano, chili flakes, olives, or toasted pita chips if you like.

Peanut Dressing Salad with Quick Pickled Vegetables

Peanut Dressing Salad with Quick Pickled Vegetables

Serves: 2–4
Prep time: 25–30 minutes (plus optional chill time for pickles)
Cook time: None

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Ingredients

For the Salad

• 1 head little gem or romaine lettuce, chopped

• 1 red bell pepper, thinly sliced

• A handful of fresh cilantro, roughly chopped

• 2–3 green onions, thinly sliced

For the Peanut Dressing

• 1/2 cup natural peanut butter

• 2 tbsp lime juice (from 1–2 limes)

• 1 tbsp soy sauce

• 1–2 tsp chili sauce (such as sambal oelek or sriracha), to taste

• 1 tsp brown sugar (or granulated sugar)

• 1 small garlic clove, finely grated

• 2–4 tbsp warm water (to thin as needed)

For the Quick Pickled Vegetables

• 1/2 cup thinly sliced cucumber

• 1/2 cup thinly sliced radishes

• 1/2 cup thinly sliced baby carrots

• 1 tbsp sugar

• 1½ tsp fine sea salt

• 1 tbsp rice vinegar

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Directions

1. Quick Pickle the Vegetables:
   In a colander, toss the sliced cucumber, radishes, and carrots with the sugar and salt. Let sit and drain over the sink for 20–30 minutes. Rinse well under cold water and pat dry.
   Transfer to a bowl and toss with the rice vinegar. Taste and add a little more vinegar if you like a tangier pickle. Refrigerate until ready to use (can be made ahead and stored for up to a week).

2. Make the Peanut Dressing:
   In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, chili sauce, sugar, and grated garlic until smooth. Gradually whisk in warm water, 1 tablespoon at a time, until the dressing is pourable and creamy. Taste and adjust seasoning to your liking.

3. Assemble the Salad:
   In a large bowl, combine the chopped lettuce, red bell pepper, cilantro, and green onions. Add a bit of the peanut dressing and toss lightly to coat.

4. Top with Pickles and Serve:
   Add a generous handful of the pickled vegetables on top of the salad. Drizzle with more peanut dressing just before serving. Optional: garnish with chopped peanuts or sesame seeds for added texture and crunch.

Miso-Glazed Salmon

Miso-Glazed Salmon

Serves: 4
Prep time: 10 minutes (plus 30 minutes marinating)
Cook time: 12–15 minutes

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Ingredients

• 1–2 lbs salmon fillets (skin on or off)

• Salt and pepper, to taste

Miso Mixture (for both marinade and dressing)

• 2 tbsp white miso paste

• 1 tbsp soy sauce or tamari

• 1 tbsp mirin (or 1 tsp honey + 2 tsp rice vinegar)

• 1 tbsp sesame oil

• 2 tbsp neutral oil (like canola or grapeseed)

• 1 tbsp lime juice

• 1/2 tsp grated fresh ginger

• 1 tsp sugar 

• Add a little water if needed

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Directions

1. Make the Miso Mixture:
   In a small bowl, whisk together all the miso mixture ingredients until smooth and well combined. Divide the mixture in half—reserve one half for drizzling later, and use the other half to marinate the salmon.

2. Marinate the Salmon:
   Place the salmon fillets in a shallow dish or zip-top bag. Pour half of the miso mixture over the salmon, coating evenly. Cover and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).

3. Cook the Salmon:

   • Oven Method: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. Place the salmon fillets skin-side down and bake for 12–15 minutes, or until the salmon flakes easily with a fork and is just cooked through. Broil for the last 1–2 minutes for extra caramelization, if desired.

   • Pan-Sear Method: Heat a nonstick or cast iron skillet over medium-high heat. Add a little oil and place salmon skin-side down. Cook for 3–4 minutes, then flip and cook another 3–5 minutes, until the glaze is golden and the salmon is just cooked through.

4. Serve:
   Drizzle the reserved miso mixture over the cooked salmon. Serve with roasted broccoli and your choice of steamed rice or crispy potatoes.

Brown Soda Bread With Oats

from NYTimes

Ingredients

Yield:1 loaf, about 12 slices

Soft butter for the bread pan
125grams (approximately 1 cup) whole-wheat flour
62grams (approximately ½ cup) unbleached all-purpose or bread flour
25grams (2 rounded tablespoons) steel-cut oats, either regular or quick-cooking
40grams (approximately ⅓ cup) rolled oats
8grams (approximately 2 teaspoons, tightly packed) brown sugar
3.5grams (½ teaspoon) salt
10grams (2 teaspoons) baking soda, sifted
290grams (approximately 1¼ cups) buttermilk

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Preparation

Step 1
Preheat oven to 350 degrees. Butter an 8½ x 4½ x 2½-inch bread pan. (In UK oven to more like 150/160)

Step 2
In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt and sifted baking soda. Mix well with your hands.

Step 3
Make a well in the center of flour mixture. Pour in buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don’t like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out the dough to fill pan evenly ( the pan will be filled only about halfway.)

Step 4
Place in the oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.
Advance preparation: This keeps for about 4 days and can be frozen.

Asian soy bowl sauce

Soy/tamari sauce: 1/4 cup
Sesame oil: 1/2 tsp

Rice vinegar: 1 tsp
Sugar: 1/2 tsp
Ground ginger: 1/4 tsp
Minced garlic: 1/2 tsp
Chopped green onions
(Optional) Sriracha: 1 tsp