The Plan Your Community Recipe Book - Lyn-Genet Recitas · 2018-12-30 · • 1 lemongrass stalk, cut into 3-inch pieces • •2 medium butternut squashes (about 4 pounds), peeled,

The Plan –

Your Community

Recipe Book

Consolidated Fall 2018

Lyn-Genet Recitas

Fall 2018 Recipe eBook for TPYC members pg. 2

Contents

BREAKFASTS 5

ALMOND FLOUR WAFFLES 5

BAKED BLUEBERRY BUCKWHEAT PANCAKES 6

COCONUT CREAM PIE CHIA PUDDING 7

CRANBERRY PECAN MUFFINS 8

PUMPKIN CHAI MUFFINS 9

SALADS AND SOUPS 10

BUTTERNUT SQUASH AND GREEN CURRY SOUP 10

COLD CURE SOUP (PERSIAN CHICKEN) 11

MATZO BALLS AND CHILES 12

PUMPKIN SOUP 14

SPICY PEANUT AND PUMPKIN SOUP 15

SIDE DISHES AND APPETIZERS 16

ALMOND FLOUR PASTA 16

BAKED ZUCCHINI ‘ZITI’ SPIRALS WITH MOZZARELLA 17

CHEESY HASSELBACK POTATO GRATIN 18

CHICKEN WINGS WITH GOCHUJANG, GINGER AND GARLIC 19

CROUTONS (4 TYPES - DILL, GARLIC, SOURDOUGH, PARMESAN) 20

CRUSHED POTATOES WITH HORSERADISH CREAM 21

DELICATA SQUASH BAKE 22

FIG, OLIVE OIL, SEA SALT & SPELT CHALLAH 23

KALE AND CARAMELIZED ONION STUFFING 25

MARILYN MONROE’S STUFFING RECIPE 26

MEERA SODHA’S NAAN 27

MOZZARELLA STICK CHICKEN TENDERS 28

ROASTED ACORN SQUASH WITH GARLIC BUTTER AND BURRATA 29

ROSEMARY, ALMOND AND PARMESAN COCKTAIL COOKIES 30

SPELT FOCACCIA WITH KALE, SQUASH AND PECORINO 31

SPICY CARROT AND SPINACH LATKES 32

WINTER SQUASH AND WILD MUSHROOM CURRY 33

WHOLE ROASTED STUFFED DELICATA SQUASH 34

SAUCES AND DRESSINGS 35

EASIER BÉARNAISE SAUCE 35

DINNERS 36


ALMOND FLOUR PIZZA 36

BATSARIA (PHYLLO-LESS SPANAKOPITA) 37

CANTONESE-STYLE TURKEY 38

CHICKEN SATAY SKEWERS WITH PEANUT DIPPING SAUCE 39

CHICKEN UNDER A BRICK 40

CHICKEN WITH APRICOTS, LEMON AND SAFFRON 41

CHINESE CHICKEN WINGS 42

CRUSTLESS QUICHE 43

CURRIED WILD RICE AND PRUNES 44

DUCK BREAST SLIDERS 45

GARLIC BUTTER STEAK BITES WITH LEMON ZUCCHINI NOODLES 46

GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE 47

GEORGIAN CHICKEN IN POMEGRANATE AND TAMARIND SAUCE 48

GOLDEN CHICKEN THIGHS WITH CHARRED-LEMON SALSA VERDE 49

GROUND LAMB AND KALE DELICATA SQUASH BOATS 50

HONEY LEMON CHICKEN 51

KOREAN STICKY CHICKEN 52

LAMB MEATBALLS 53

MAPLE-GLAZED PORK CHOPS WITH TOASTED PECANS 54

MODERN CHICKEN POTPIE 55

PORK CHOPS WITH BRANDIED CHERRIES 56

SHIITAKE & ROSEMARY CRUSTED BEEF TENDERLOIN WITH PORT WINE SAUCE 57

SIMPLE LAMB CURRY WITH CARROT RAITA 58

SLOW-COOKED RED CHILE TURKEY 59

SPATCHCOCKED + BRAISE-ROASTED HERB BUTTER TURKEY 60

SRI LANKAN DAL WITH COCONUT AND LIME KALE 61

STEAMED CLAMS WITH JALAPEÑO BUTTER 62

STICKY BALSAMIC RIBS 63

STICKY STOVE TOP BALSAMIC CHICKEN DRUMSTICKS 64

DESSERTS 65

BRAZILIAN CARROT CAKE 65

CHOCOLATE PEANUT BUTTER CUPS 66

COCONUT FLOUR CHOCOLATE CHIP COOKIES 67

FUDGY PUMPKIN BLONDIES WITH CHOCOLATE CHIPS 68

INA GARTIN’S TRIPLE CHOCOLATE LOAF CAKES 69

MAPLE PECAN PIE BARS 70

MINI BAKED CHURRO BITES 71

MOCHA CHOCOLATE TART 72

MOLLY YEH'S DARK CHOCOLATE MARZIPAN SCONE LOAF RECIPE 73

POACHED APRICOTS AND PEACHES WITH TOASTED ALMONDS 74

PUMPKIN BREAD WITH BROWN BUTTER AND BOURBON 75

ROASTED RASPBERRY PEACH TART 76


THANKSGIVING RUM PECAN TRUFFLES 77

VEGAN NO-BAKE FRUIT TARTE 78

COCKTAILS 79

SMOKY PEAR AND GINGER MARGARITA 79


Breakfasts

Almond Flour Waffles

• ½ cup almond flour

• ½ teaspoon baking soda

• ½ teaspoon cinnamon

• ¼ teaspoon cardamom

• 1 pinch sea salt

• 2 eggs

• ⅛ cup honey

• ½ teaspoon vanilla extract

1. Mix all dry ingredients together in medium bowl. Whisk together the eggs, honey and vanilla

extract and add to the dry mixture, stirring well.

2. Heat waffle maker. Drop about 1/4 cup of batter onto the hot iron. Cook until browned, about

4 minutes, then serve with toppings of choice.

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Baked Blueberry Buckwheat Pancakes

• 1 cup + 2 TBSP Buckwheat flour

• 2 eggs

• 1 TBSP ground flax

• 1 TBSP Agave

• 2 TBSP unsweetened applesauce

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp vanilla

• Pinch of sea salt

• 1 cup coconut milk

• 1 cup blueberries

1. Preheat oven to 350f

2. Add everything except milk & blueberries into food processor and blitz until well combined.

3. Gradually add milk and blend until you have a smooth mixture. If you omit the applesauce,

the texture will be a lot thicker. Stir in blueberries. Let rest about 15-20 minutes.

4. Scoop ¼ cup pancake mixture and drop on silicon baking sheet. If the mixture is thick,

spread dough out (mine was thin, but not too runny). Bake about 7-10 minutes (they will

begin to bubble on top when done).

Makes approx. 12-14 pancakes



Coconut Cream Pie Chia Pudding

Holy smoke this looks good and simple. Coconut flakes are 50% reactive so this is def a test,

pecans are 10% reactive (they are my go to nut).

• ½ cup chia seeds

• 2 cups Coconut or rice mil

• 2 tablespoons agave (can sub honey)

• ½ teaspoon cardamom

• 1 teaspoon vanilla extract

• 2 tablespoons toasted coconut flakes

• 2 tablespoons pecans or almond slivers

1. In a large mason jar, combine chia seeds, milk, agave, cardamom and vanilla extract.

2. Shake well to combine, then refrigerate at least 8 hours (preferably overnight).

3. In the morning, spoon 1 cup of chia pudding into a small jar. Top with toasted coconut

flakes, and pecans!



Cranberry Pecan Muffins

Our resident chef ;0 Laurie N-Blr shared this delicious recipe with me. Thanks, Chica! What

a great seasonal recipe

• 3 large eggs

• 1 cups honey

• 1/4c brown sugar

• 3/4 cup unsalted butter, cubed and softened

at room temperature for 1 hour

• 1 teaspoon vanilla

• 1 teaspoon almond extract, optional

• 1 cup all-purpose flour

• 1 cup almond flour

• 1 teaspoon salt

• 2 1/2 cups rehydrated dry cranberries

• 1/2 bag raw pecan pieces

Pecan topping

• 1/4 cup unsalted butter

• 1/4 cup dark brown sugar

• 1/2 bag raw pecans

1. Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan

2. Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth. If using a

stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using

hand beaters, beat on high speed for 6 to 8 minutes.

3. Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter

is smoothly incorporated.

4. Use a spatula to fold in the flour, salt, and cranberries. The batter will be thick. Spread into

the prepared pan.

5. To prepare the pecan topping, heat the butter in a sauté pan over medium heat. Add the sugar

and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar

mixture is shiny and smooth, and the nuts are well-coated with the butter and sugar. Spread

over the cake batter.

6. Bake 30 minutes but expect small loaves to take at least 40 minutes. Tent the cake with foil

in the last 10 minutes of baking to keep the top from browning (this is especially important

for the pecan topping).

7. Cool for 15 minutes then run a knife around the inside edge of the pan and remove the muffin


Pumpkin Chai Muffins

MMMM I love the idea of pumpkin with chai. Of course, you could use delicata squash for

the least reactive option.

• 1 stick unsalted butter

• 1 tablespoon crushed chai tea (from 4

bags)

• 2 large eggs

• 1 cup sugar

• 1 cup pumpkin puree

• 1 1/3 cups all-purpose flour

• 1 1/4 teaspoons baking soda

• 1/2 teaspoon sea salt

• 1 1/2 cups chopped nuts of choice

1. Preheat the oven to 350° and line a 12-cup muffin pan with paper or foil liners. In a small

saucepan, melt the butter with the chai tea. In a large bowl, whisk the eggs with the sugar,

pumpkin puree and chai butter until smooth. Whisk in the flour, baking soda and salt until

incorporated.

2. Scoop the batter into the muffin cups and top with nuts of choice. Bake for 20 to 25 minutes,

until a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a

rack to cool completely before serving.



Salads and Soups

Butternut Squash and Green Curry Soup

WOW!! This recipe looks AH-MAZING!

SOUP:

• 4 tablespoons avocado oil

• 3 medium shallots, diced

• 1 (2-inch) piece of fresh ginger, peeled

and thinly sliced

• 1 lemongrass stalk, cut into 3-inch pieces

• 2 medium butternut squashes (about 4

pounds), peeled, seeded and cut into

about 3/4-inch cubes

• 2 cans coconut milk

• 6 to 8 tablespoons Thai green curry paste,

or to taste

• 3 to 4 cups water or chicken stock,

preferably homemade

FOR THE GARNISH:

• ¾ cup raw peanuts

• ¾ cup unsweetened raw coconut flakes

(medium reactive test)

• 8 small dried red chilis, such as Jalapenos

or Chile de árbol, thinly sliced

• 1 tablespoon avocado oil

• 1 tablespoon minced lemongrass

• 10 lime leaves, thinly sliced (optional)

• Handful of Thai or Italian basil leaves

• 2 to 3 limes, quartered

1. Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat.

When oil shimmers, add shallots, ginger, and lemongrass. Reduce heat to low. Cook, stirring

occasionally, until shallots are tender and just starting to brown, about 18 minutes.

2. Add squash, coconut milk, curry paste, and 3 cups water or stock. Increase heat to high.

When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is

tender, about 25 minutes.

3. Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut

flakes, chilis, 1 tablespoon oil, the minced lemongrass, and the lime leaves (optional).

4. Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring

every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden

brown and pour mixture immediately into a bowl to prevent overcooking. Stir to combine

and set aside.

5. Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée

soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste

and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.

6. Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges

and peanut mixture. Serve soup hot with garnishes.



Cold Cure Soup (Persian Chicken)

Thank you, Nigella! This looks AH-MAZING. I altered slightly to make Plan friendly.

"I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that

it was the scented broth I loved the most. So, I cut to the chase. A supermarket packet of

chicken wings, a stick of cinnamon, a carrot, an onion, a knob of ginger and the juice and

zest of an orange left to simmer on the stove make a restorative broth that delights and

soothes.

• 3 pounds chicken wings

• 1 carrot, peeled and halved

• 1 onion, peeled and halved

• 1 cinnamon stick

• 1 3-inch knob of ginger, peeled

• 1 tsp sea salt

• 2 tsp organic orange zest, fine grated

• 2 tsp lime juice

• 1 teaspoon honey or agave

• Chopped basil for garnish (or herbs of

choice)

• 1 small red chili pepper, seeded and cut

into fine rings, for garnish

• 3 quarts water

1. In a large stockpot, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts

water, orange zest and juice.

2. Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until

liquid has reduced to about half and chicken flavor is strong, 1 ½ to 2 hours.

3. Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then

refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and

wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be

covered and refrigerated for up to three days.

4. To serve, warm soup, ladle into mugs or bowls, and garnish.


Matzo Balls and Chiles

Mexico has one of the largest Jewish populations in Latin America, numbering 40,000 as of

two years ago.

Where Ms. Gerson felt most connected to her faith was her grandmother’s house. This was

the setting for the family’s Jewish holiday meals, which almost always included that spicy

matzo ball soup, apple-cinnamon challah and guajillo-pepper gefilte fish, as well as a sticky

honey cake, cherry-filled rugelach and a glistening roast chicken scattered with dried

apricots. (Traditional dishes for the holiday may involve apples and honey, to symbolize a

sweet new year; round challah, to suggest the circle of life; pomegranates, to signify

abundance; and fish heads, used in the stock for gefilte fish, for fresh starts at the “head” of

the year.)

Broth:

• 2 chickens (2 1/2 to 3 pounds each), or 1

chicken (4 to 5 pounds), plus 8 whole

chicken wings

• 4 large carrots, peeled and cut into chunks

• 3 celery stalks, cut into chunks

• 1 ½ medium white onions, peeled and

quartered

• 1 to 2 Serrano peppers, sliced lengthwise

• 1 leek, split lengthwise and cut into

chunks

• 1 large garlic clove, peeled

• 8 sprigs cilantro

• 8 sprigs flat-leaf parsley

• 2 bay leaves

• About 6 black peppercorns

• Sea salt, to taste

Matzo Balls:

• 1 ¼ cups matzo meal

• 2 ½ teaspoons Sea salt

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon black pepper

• 5 large eggs, 3 of them separated

• ⅓ cup grated white onion, squeezed in a

dish towel to remove excess liquid

• ¼ cup rendered chicken or duck fat, or

use vegetable oil

• 3 tablespoons finely minced herbs, such

as dill, flatleaf parsley or chives, or a

combination

For Serving:

• 1 small white onion, peeled and finely

chopped

• 2 Serrano peppers (or 1 jalapeño pepper),

seeded and finely chopped

• 1 cup chopped cilantro leaves and tender

stems

• 1 to 2 avocados, diced

• 3 to 4 limes, cut into wedges

• 1 sprig fresh epazote

• Nutritional Information

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1. Prepare the broth: Place all the ingredients except the salt in a large soup pot and fill with

cold water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-

low. Skim off any foam, add salt and simmer, partially covered, until the chickens have fully

cooked, about 45 to 50 minutes.


Matzo Balls and Chiles (continued)

2. Carefully remove one of the chickens from the broth and transfer to a bowl. When cool

enough to handle, shred chicken and reserve meat, ladling a small amount of broth over it to

keep it from drying out, then cover and set aside. Discard the skin and return the bones to the

pot. Continue cooking the broth at a high simmer for about 2 hours, adding more water if

needed to replenish. Turn off the heat and let cool. Strain and discard vegetables and bones,

reserving the second chicken for another preparation (such as shredding it to use in

enchiladas).

3. About an hour before the broth is done, make the matzo balls: In a large bowl, combine the

matzo meal, salt, baking powder, baking soda and black pepper. In a medium bowl, whisk

the 2 whole eggs with the 3 yolks, the grated onion, the chicken fat and the minced herbs. In

another medium bowl, beat the 3 egg whites by hand or with an electric hand mixer until stiff

peaks form. Stir the egg-yolk mixture into the dry ingredients, then add one-third of the

beaten egg whites and mix until incorporated. Gently fold in the remaining whites until no

streaks remain. Press a sheet of plastic wrap directly onto the surface of the batter and

refrigerate until firm, 20 to 30 minutes.

4. Line a baking sheet with plastic wrap. Fill a small bowl with water and set aside. Scoop

mounds of the matzo batter (about 1 tablespoon each) onto the baking sheet. Using the water

to keep your hands moist, as needed, roll each scoop of batter into a ball, handling as gently

as possible.

5. Return the chicken broth to a simmer and season with salt, if needed. Add the matzo balls as

gently as possible and cook over moderate heat, turning them a few times, until they are

plump and cooked through, about 25 to 30 minutes. Stir the shredded chicken into the soup

and cook just until the meat is warmed through, about 2 minutes.

6. Serve soup with onions, chilis, cilantro, epazote, avocado and lime wedges on the side, so

everyone can garnish as they like.



Pumpkin Soup

NOM, this looks spicylicious and super yummy. Pumpkin is a bit higher reactive, so you

could use carrots if you'd like, or use this recipe to test butternut squash (lower reactive

than pumpkin). You can get a great paprika free curry from Penzey's.

• 1 tbsp EVOO

• 1 yellow onions, diced

• 8 cloves garlic, minced

• 6 cups cooked pumpkin

• 30 ounces canned coconut milk

• 4 cups vegetable broth

• 1/4 cup red curry paste

• 1 teaspoon curry powder

• 1/2 teaspoon white pepper

• 1/2 teaspoon thyme

• 2 bay leaves

• 1/2 teaspoon nutmeg

• black pepper to taste

• red chili pepper flakes to taste or cayenne (chili

flakes are higher reactive)

1. Add 1 tablespoon EVOO to a large pot. Add the onions and cook on medium heat, until the

onions are translucent (about 3 minutes).

2. Mix in the canned pumpkin and garlic cloves and cook (4-5 minutes).

3. Mix in the canned coconut milk, vegetable broth, curry paste and spices (excluding the

nutmeg, salt, and peppers) and cook until the soup comes to a low boil, then lower the heat so

the soup simmers for another 20-25 minutes.

4. Take the pot off the stove and take out the bay leaves. Add the nutmeg, sea salt, and black

pepper.

5. Blend the soup with a high-speed blender. Serve warm with pomegranate seeds, pumpkin

seeds, and fresh cilantro!



Spicy Peanut and Pumpkin Soup

Omg this soup sounds AMAZING for a wintry cold day

• 2 tablespoons olive oil

• 1 medium onion, peeled and diced (about

1 1/2 cups)

• 4 garlic cloves, smashed

• 1 (1-inch) piece ginger, peeled and

chopped

• ½ habanero or bird's eye chili

• 2 cups pumpkin, butternut squash or

delicata puree

• 3 cups water or chicken or vegetable

stock

• 1 (13-ounce) can coconut milk

• 1 tablespoon agave or honey (optional)

• ¼ cup unsweetened natural peanut butter

or raw almond or cashew butter

• Sea salt

• 2 tablespoons sliced fresh chives

• ¼ cup goat cheese (optional)

1. In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook,

stirring frequently until softened and just beginning to brown around the edges, about 4

minutes. Stir in the chili and pumpkin purée and whisk in the water or stock. Bring to a boil,

reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until

slightly reduced and thickened. Remove the chili after the soup simmers if you don’t care for

much spice.

2. Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an

immersion blender or working in batches in a standing blender, purée the soup until smooth.

Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at

this point. (This reduces the risk of the oils in the peanut butter separating and breaking the

soup's smooth texture.)

3. Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt,

or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of

warm sourdough for dipping.


Side Dishes and Appetizers

Almond Flour Pasta

Our oh so fancy Laurie N-Blr shared her almond flour pasta recipe. This is adapted from

The Plan Cookbook- nice job Chica!!!

• 1 cup Almond flour (I am sure you can use any friendly flour if almond is not maybe spelt? If

it is grainy I would sift it, my almond flour is superfine from Costco)

• 1 cup ‘00’ flour or all-purpose flour

• 1 egg

• 2 Tbsp of water (if you need more add 1Tbsp at a time)

1. Mix all ingredients together once it is incorporated it’s time to get your hands dirty. pick it up

and make a ball, kneading it with your hands a bit until smooth. Wrap it in a tea towel and let

it rest on the counter for at least 30 minutes.

2. Grab your dough ball and knead it a little more just to make it soft again. It should not be

sticky if it is add some flour to the outside and knead it in. Roll out the dough on a floured

surface.



Baked Zucchini ‘Ziti’ Spirals with Mozzarella

This recipe is pretty perfect, all you need to do is use friendly cheese and low reactive

tomato sauce. Can't do the tomato sauce? Try a pesto!

• 5 zucchini, ends trimmed

• 1 tablespoon extra-virgin olive oil

• ½ sweet onion, minced

• 2 garlic cloves, minced

• 1½ cups ricotta cheese

• 1 cup grated mozzarella cheese

• 1 teaspoon dried oregano

• ¼ teaspoon red pepper flakes, or more to

taste

• Salt and freshly ground black pepper

• 2 cups marinara sauce

• ⅓ cup grated Parmesan cheese

• Basil, as needed for finishing

1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch casserole with nonstick cooking

spray.

2. Thinly slice the zucchini lengthwise. (Try to slice them about ⅛ inch thick; this helps them

roll up better.) You should get 8 to 10 slices per zucchini. Set aside.

3. Heat the olive oil in a medium sauté pan over medium heat. Add the onion and sauté until

translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.

4. In a medium bowl, stir the onion and garlic with the ricotta and mozzarella. Season with

oregano, red pepper flakes, salt and pepper.

5. Pour 1 cup of the marinara sauce into the prepared casserole dish.

6. Place a slice of zucchini on a cutting board or plate. Place about 2 tablespoons of the cheese

filling at the shortest end of the zucchini slice. Roll the zucchini into a spiral, fully encasing

the filling. Place each roll, spiral side up, in the prepared dish.

7. Repeat with the remaining zucchini and filling. (If you have leftover filling, dollop it on top

of any spiral that needs a little extra.)

8. Pour the remaining marinara sauce evenly over the spirals. Sprinkle with an even layer of

Parmesan.

9. Transfer the casserole to the oven and bake until the cheese on top is golden brown and the

zucchini is tender, 35 to 40 minutes. Let cool 10 minutes, garnish with basil and serve warm.


Cheesy Hasselback Potato Gratin

SOOOO elegant for your fancy dinners! I changed from russet as they are so much higher in

strach

• 3 ounces finely grated Manchego

• 2 ounces finely grated Parmigiano-

Reggiano

• 2 cups heavy cream or coconut cream

• 2 medium cloves garlic, minced

• 1 tablespoon fresh thyme leaves, roughly

chopped

• Kosher salt and black pepper

• 4 to 4 ½ pounds red potatoes sliced 1/8-

inch thick on a mandolin slicer (7 to 8

medium, see note)

• 2 tablespoons unsalted butter

1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a

large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream,

garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato

slices and toss with your hands until every slice is coated with cream mixture, making sure to

separate any slices that are sticking together to get the cream mixture in between them.

2. Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them

into a neat stack, and lay them in the casserole dish with their edges aligned vertically.

Continue placing potatoes in the dish, working around the perimeter and into the center until

all the potatoes have been added. The potatoes should be very tightly packed. If necessary,

slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess

cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides

of the casserole. You may not need all the excess liquid.

3. Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and

continue baking until the top is pale golden brown, about 30 minutes longer. Carefully

remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep

golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a

few minutes, and serve.


Chicken Wings with Gochujang, Ginger and Garlic

Nom. Nom. Nom.

Just note that gojuchang is more reactive than Sriracha and sesame oil is a test and

definitely becomes more reactive as it approaches its expiration date. Make sure to keep

your sesame oil in a cool dark place.

• 3 pounds of chicken wings

• ¼ cup coconut aminos

• ¼ cup gochujang (Korean red Chile paste) or sriracha

• 2 tablespoons rice vinegar

• 2 tablespoons honey

• 1 tablespoon sesame oil

• 2 tablespoons minced garlic

• 1 tablespoon minced ginger

1. Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the

wings with a little neutral oil to keep them from sticking.

2. Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from

the heat. Leave one side of the grill cooler for indirect cooking.

3. Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning

once or twice, until most of the fat has been rendered, and the wings are cooked through, 15

to 20 minutes.

4. While the wings cook, combine 1/4 cup coconut aminos, 1/4 cup Korean red chili paste or

sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2

tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.

5. When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put

the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they’re

nicely browned on both sides.

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Croutons (4 types - dill, garlic, sourdough, parmesan)

I grew up VERY poor, so I NEVER throw food away. Now that it's back to bread making

season I am having a LOT of fun using stale bread to make croutons!

Jazz up your soups and salads with these crouton recipes!

Croutons with dill. Cut bread into 1/4 - to 1/3 -inch cubes. Fry in butter with a little finely

chopped fresh dill for 5 to 7 minutes until golden brown and crunchy, depending on how

dry the bread was.

Garlic croutons. Cut bread into 1/4 - to 1/3 -inch cubes. Crush 2 cloves of garlic with the

flat side of a knife and fry in butter for 2 minutes. Add the bread and fry for 5 to 7 minutes

until golden brown and crunchy. For a stronger garlic flavor, add a little minced garlic and

toss to incorporate just before removing the croutons from the pan.

Sourdough croutons with thyme. Tear sourdough bread (crustless or thin-crusted) into

small pieces. Fry in olive oil with finely chopped thyme and a little garlic for 5 to 7 minutes,

until light golden and crunchy.

Parmesan croutons. Make croutons with bread and oil or butter (following the basic

directions for croutons with dill). Combine the hot croutons with a little finely grated

Parmesan cheese and toss well. Spread on a well-greased baking sheet; toast in a 400-

degree oven for 4 to 6 minutes, turning them as needed for even browning, until the cheese

has melted and browned.


Crushed Potatoes with Horseradish Cream

This would be AMAZING with wasabi! And so simple!

• 8 small Yukon Gold potatoes (about 1 1/4 pounds total)

• 2 tablespoons olive oil

• ¼ cup goat ricotta or coconut cream for dairy free

• 1 teaspoon drained prepared white horseradish

• 1 tablespoon chopped fresh chives

1. Position a rack in the upper third of the oven; preheat to 450 degrees.

2. Place the potatoes in a steamer basket in a pot with a few inches of water, over medium heat.

Cover and steam them for 20 to 25 minutes, until they are still firm yet easily pierced with a

fork. Drain. Let cool for 15 minutes or until they are cool enough to handle.

3. Arrange the potatoes on a baking sheet. Score a small X about 1/4-inch-deep in the top of

each one, then crush each potato with the heel of your hand, flattening it to about 1/2 inch

thick. Try to crush the potatoes just enough so they spread and come apart somewhat, but

much of their skin remains intact.

4. Brush the tops of the potatoes with about 2 teaspoons of the oil, then use a flat spatula to flip

the potatoes and brush the other side with 2 more teaspoons of the oil. Sprinkle the tops with

the coarse salt. Bake (upper rack) for 25 to 30 minutes, until crisp and golden brown.

5. Whisk together the ricotta (or coconut cream), horseradish, the remaining 2 teaspoons of oil

in a medium bowl.

6. To serve, dollop about 1 1/2 teaspoons of the sauce onto each potato, then sprinkle with the

chives.



Delicata Squash Bake

The pairing of the squash and the pomegranate is a perfect blend of slightly sweet and tart.

I always was rhapsodic about delicata squash, unlike other winter squashes it has a short

season so take advantage of testing this low reactive vegetable now! You can use any Plan

friendly nut or seed for this (almond slivers would be divine). But hazelnuts are low

reactive so it's a good test! I would just roast them separately at a lower heat of 250

degrees to maintain the integrity of the oils and keep the nuts low reactive.

SQUASH

• 2 delicata squash, halved lengthwise, seeds

removed

• 2 Tbsp avocado oil

• Pinch sea salt

DRESSING

• 3 Tbsp sunflower tahini

• 1/2 lemon, juiced (1 Tbsp or 15 ml)

• 1 Tbsp maple syrup

TOPPINGS

• 1/4 cup (43 g) pomegranate arils

• 1/4 cup (33 g) dry roasted hazelnuts, loosely

chopped

• 1/4 cup herbs of choice

1. Preheat oven to 400 degrees F (204 degrees C).

2. Add sliced squash to a bare baking sheet (1 large or 2 small, depending on size of squash // as

original recipe is written // use fewer or more baking sheets, as needed, if altering batch size)

and toss with oil and sea salt. Then arrange in a single layer.

3. Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll

know it's done when fork tender, golden brown, and slightly caramelized (see photo).

4. While squash is baking, prepare dressing by adding tahini, lemon juice, and maple syrup to a

small mixing bowl. Whisk to combine, then add hot water 1 Tbsp at a time and whisk until

pourable. Taste and adjust seasonings as needed.

5. To serve, arrange baked squash on a serving dish and top with dressing, pomegranates,

hazelnuts, and parsley. Best when enjoyed immediately.



Fig, Olive Oil, Sea Salt & Spelt Challah

It's Thursday so if you are thinking Shabbat dinner or just want a YUMMY bread, try this

bad boy. The recipe called for 2-3 tbsp of sea salt on the crust, I omitted it, but play around

with what works for you.

Spelt brings a rich, earthy quality to this braided bread, filled with fig jam and chopped

fresh figs. It’s nice to cut this challah into long slices, which also makes for great toast.

BREAD

• ½ cup lukewarm filtered water, plus 1/4

to ½ cup filtered water

• ¼ cup sugar

• 1½ packets (3/8 ounce) active dry yeast

• 2 cups all-purpose flour, plus more for the

work surface

• 2 cups spelt flour

• 1½ teaspoons sea salt

• ¼ cup olive oil, plus more for proofing


• 1 large egg, plus 1 large egg for the egg

wash

FILLING

• 1 pint (5 7/8 ounces) fresh figs, stemmed

and cut into ¼-inch dice (may substitute

1½ cups dried figs, coarsely chopped)

• About 8 ounces fig jam, or as needed

1. 1 pint (5 7/8 ounces) fresh figs, stemmed and cut into 1/4-inch dice (may substitute 1 1/2

cups dried figs, coarsely chopped)

2. About 8 ounces fig jam, or as needed.

3. Spelt brings a rich, earthy quality to this braided holiday bread, filled with fig jam and

chopped fresh figs. It’s nice to cut this challah into long slices, which also makes for great

toast.

4. Using a 9 1/2-to-10-inch springform pan will help the bread keep its shape, but a parchment-

paper-lined baking sheet will work, too.

5. For the challah: Whisk together the lukewarm water, 1/2 teaspoon of the sugar and all the

yeast in a liquid measuring cup. Cover tightly with plastic wrap; let stand for about 20

minutes, until a head of bubbles forms and the mixture increases in volume.



(Fig, Olive Oil, Sea Salt & Spelt Challah, Continued)

6. Combine the flour, the remaining sugar and the salt in the bowl of a stand mixer fitted with a

dough-hook attachment; beat on low speed for about 10 seconds, then add the yeast mixture,

the ¼ cup of oil, the honey and 1 egg. Gradually add the remaining ¼ to ½ cup water (as

needed); the dough will seem a bit wet, initially. Beat for 10 minutes (low), during which

time the dough will firm up and become elastic; stop once or twice to work the dough down

the hook as needed.

7. Use some oil to lightly grease a proofing bowl. Transfer the dough to the bowl, making sure

to turn the dough so it's evenly coated, cover with plastic wrap and set in a non-drafty place

for 1 hour or until the dough doubles in volume.

8. Lightly flour a work surface. Uncover the dough and plop it out onto the surface. Use a

bench scraper or large knife to divide the dough into 4 equal portions. Working with one at a

time, roll out each portion to a rectangle that’s about 12 inches long and 8 inches wide,

checking to make sure it isn’t sticking to the surface.

9. Use an offset spatula to spread one-quarter of the fig jam over each rolled-out portion of

dough, leaving a 1/2-inch margin at the edges. Scatter one-quarter of the figs over the jam on

each one. Starting with the long edge of the dough that’s closest to you, tuck and roll the

dough, making sure to blend in the seam at the end. The 4 filled ropes of dough should be the

same length and of even thickness, so adjust them as needed.

10. Line them up with one set of ends facing you on the counter (north-south). Pinch together the

four filled ropes at the top. Start to braid them: Starting with the rope on the far right, place it

over the rope just to its left, then under the next one, then over the final one on the far left.

Continue to braid in that way -- over, under, over, always working with the rope on the far

right -- until you run out of length. Pinch together the bottom ends; tuck under the ends at the

top and bottom of the braid.

11. Plump the challah along its length, cupping it gently from top to bottom with both of your

hands. Do not squeeze/plump the challah from both tips, like an accordion; you want it to

stay long.

12. Roll the bottom end of the braided challah like a snail, inward. Keep turning the rest of the

challah inward until you achieve a round challah. Tuck the top edge (the outer edge of the

looped challah) under the round.

13. Support the underside of the woven round as you transfer the dough to the pan or baking

sheet. Tuck and shape it as needed. Cover with a clean dish towel; let it proof in a non-drafty

place for 30 to 40 minutes. Do not over-proof, or the shape of the challah may be adversely

affected.

14. Meanwhile, preheat the oven to 350 degrees. (If you like, set the proofing pan of dough atop

the range while the oven preheats below.)

15. Once the dough has proofed a second time, beat the remaining egg well in a liquid measuring

cup. Brush the top of the dough with the beaten egg, making sure not to let the egg drip down

the sides (or the bread might stick to the sides of the pan). Immediately sprinkle with the

flaked sea salt (to taste).

16. Bake (middle rack) for 50 minutes or until nicely browned and fragrant, rotating the bread

from front to back halfway through the baking time. Transfer the pan to a wire cooling rack;

let it cool for 20 to 30 minutes before removing the pan’s springform ring and bottom (if

using). Cool the bread completely (keeping it on its parchment, if using) before serving or

storing.


Kale and Caramelized Onion Stuffing

OOOOH thanks for this recipe Laurie N-Blr, I am making this for T-day- one vegetarian and

one with chorizo----

• 1 1/4-pound (20 ounce) round of

sourdough or dense country-style white

bread

• 1/2 cup olive oil, divided

• 3 tablespoons unsalted butter, divided

• 3 medium yellow onions, thinly sliced in

half-moons

• Kosher salt

• 1/2 teaspoon sugar or honey

• 2 tablespoons sherry vinegar

• 1 pound (large bundle) curly kale, center

ribs and stems removed, chopped or torn

into large chunks


• 2 cups vegetable, chicken or turkey broth,

divided

• Red pepper flakes, to taste

• 2 tablespoons sherry

1. Heat oven to 400°F. Slice crusts off bread (you can save them for breadcrumbs) and tear loaf into

rough 1-ish-inch pieces. Place in a large bowl and drizzle with 4 tablespoons olive oil and toss well.

Spread on a large rimmed baking sheet and toast in oven, tossing once or twice for even color, until

golden brown and crisp on the outside but still a little tender inside, about 20 minutes. Let cool on

sheet, then tip back into that large bowl.

2. Meanwhile, melt 1 tablespoon butter in 2 tablespoons oil in the bottom of a large sauté pan over low

heat. Add the onions, toss to coat them in oil and cover the pan and with the stove on the lowest heat

possible, let them cook undisturbed for 15 minutes. (The steaming and wilting will help them

caramelize much faster, yay.) Remove lid, raise heat to medium/medium-high, add sugar and 1

teaspoon salt and cook onions, stirring frequently, for another 15 to 20 minutes, until they’re a deep

golden brown. Add 1 tablespoon sherry vinegar and use to scrape any stuck bits off bottom of pan,

then cook off. Taste onions. If desired, add a second tablespoon of sherry vinegar and cook off in the

same method. (I prefer them with 2 tablespoons.) Add onions to bowl with croutons.

3. Add 2 more tablespoons olive oil to pan and heat garlic for half a minute, before adding kale. Get kale

coated with garlicky oil, then add 2 tablespoons broth. Cook kale until wilted and somewhat tender,

seasoning well with salt and pepper, about 6 minutes. Add sherry to pan and cook until it almost

disappears. Add remaining broth and last two tablespoons of butter and bring mixture to a simmer.

4. Pour kale-broth mixture over croutons and caramelized onions. Toss well to combine. Pour mixture

into a 3-quart casserole dish and cover with foil. Bake for 15 minutes, then remove foil, and bake for

another 15 to 20, until golden and crisp on top.


Marilyn Monroe’s Stuffing Recipe

I'm not altering this recipe because, well. It’s Marilyn Monroe's (!!!) and heck even I would

eat some of this if she made it. But unlikely to be Plan friendly :), it's got a good start though

with the sourdough!

• A 10-ounce loaf sourdough bread

• ½ pound chicken or turkey livers or

hearts

• ½ pound ground round or other beef

• 1 tablespoon cooking oil

• 4 stalks celery, chopped

• 1 large onion, chopped

• 2 cups chopped curly parsley

• 2 eggs, hard boiled, chopped

• 1½ cups raisins

• 1 cup grated Parmesan

• 1¼ cups chopped walnuts, pine nuts or

roasted chestnuts, or a combination

• 2 teaspoons dried crushed rosemary

• 2 teaspoons dried crushed oregano

• 2 teaspoons dried crushed thyme

• 3 bay leaves

• 1 tablespoon salt-free, garlic-free poultry

seasoning (or 1 teaspoon dried sage, 1

teaspoon marjoram, 1/2 teaspoon ground

ginger and 1/2 teaspoon ground nutmeg)

• 1 tablespoon kosher salt, plus more to

taste

• 1 tablespoon pepper

1. Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out

excess water over a colander and shred into pieces.

2. Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a

coffee bean.

3. In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally

and breaking up the meat, so no piece is larger than a pistachio.

4. In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion,

parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk

the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a

bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt.

Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing. To

serve as a dressing, pile about two quarts of the mixture into a 9-inch square baking dish and

bake at 350 degrees until the top is evenly browned, about 1 hour.


Meera Sodha’s Naan

You could also serve that wonderful butternut and mushroom stew with spelt naan. Spelt is

easier to digest that wheat so it's usually what I have Planners test first when they are

working with me.

• 4 cups all-purpose spelt flour


• 4 tablespoons kefir

• 1 packet of active dried yeast, or 7 grams

• 2 teaspoons sugar

• ½ teaspoon sea salt

• 1 level teaspoon baking powder

• 1 cup coconut or whole milk, warmed

1. Put the flour into a large mixing bowl. Make a well in the middle, and add two tablespoons of

the oil to it, along with the yogurt, yeast, sugar, salt and baking powder. Use your fingers to

combine the ingredients until they resemble crumbs, and then add the warm milk in splashes,

mixing until it comes together into a dough.

2. Put the dough on a clean, well-floured cutting board. It will be very sticky. Flour your hands,

and knead the dough for five minutes or so, then scrape off your hands and knead it again,

making it into a round ball. Rub a teaspoon of oil over the exterior of the dough and place it

in a clean mixing bowl. Cover with a dish towel, and place in a warm spot to rise for 60 to 90

minutes, or until it has doubled in size.

3. Using a knife, divide the dough into 12 pieces. Take each piece, roll it into a ball and flatten

it between your palms. Dust the dough with flour and roll each piece out into an oval of

about 5 by 8 inches.

4. Place a large sauté pan over medium-high heat and allow it to get hot. When it is, cook one

naan in it for 30 to 40 seconds on one side, or until it begins to bubble, then use a spatula to

flip it over to cook the other side for about the same amount of time, checking regularly to

make sure that it does not burn. Flip the naan one more time, and press on it lightly with your

spatula for 10 to 15 seconds, then remove to a warm platter. Repeat with the rest of the

dough. (Keep the finished naan in a low oven or wrap in foil until ready to serve.)


Mozzarella Stick Chicken Tenders

OK. Yes, this is totally decadent, and obviously not an everyday dish, but you have to do

stuff like this every now and then!!! This would be a great Sunday football dish! The

guacamole will help to offset the sodium from those mozzarella sticks!

• 10 fresh chicken tenders (about 1 ½ lbs.)

• 10 mozzarella string cheese sticks, trimmed to match the size of the tenders

• 1½ cups flour or almond flour

• 3 eggs, beaten

• 2 cups panko

• 1 tbsp. Italian seasoning

• 2 tsp. garlic powder

• ½ tsp. black pepper

• 3 cups avocado oil

• Low reactive tomato sauce for serving

• Guacamole for serving

1. Using a paring knife, cut a pocket in the center of the chicken tenders vertically. Stuff each

with a piece of mozzarella string cheese and pinch them closed.

2. In a shallow dish, add flour. In a separate dish, add beaten eggs. In a third dish, stir together

breadcrumbs, Italian seasoning, garlic powder, salt and pepper.

3. Dip each stuffed chicken tender into the flour, then eggs, then breadcrumb mixture to create a

breading. Transfer them all to a sheet pan and freeze for 20 minutes to secure the breading.

4. Meanwhile, add oil to a large, deep skillet until it reaches about 350°. Remove tenders from

freezer and fry in oil in batches until golden and cooked through, 8-10 minutes. Serve with

marinara sauce.


Roasted Acorn Squash with Garlic Butter and Burrata

Ok so acorn is higher reactive (but not impossible) and you may not pass burrata, but boy

is this a great recipe idea!

I might do this for T-day with goat cheese, it's such a pretty warm salad.

• 4 tablespoons unsalted butter, melted

• 1 tablespoon minced shallot

• 1 garlic clove, minced

• 1/2 teaspoon thyme leaves

• Sea salt

• Pepper

• Two 1 1/2-pound acorn squash, halved

lengthwise, seeds discarded

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon aged balsamic vinegar

• 4 cups baby greens (2 ounces)

• 1/4 small red onion, thinly sliced and

rinsed under cold water

• One 1/2-pound ball of burrata

• Cracked black pepper, for garnish

• Flaky sea salt, for garnish

1. Preheat the oven to 425°.

2. In a bowl, combine the butter, shallot, garlic and thyme and season with salt and pepper.

3. Season the squash halves with salt and pepper and set on a baking sheet which is greased or

lined with parchment paper.

4. Drizzle with the garlic butter and roast for about 30 minutes, until the squash is golden and

tender. Transfer to plates.

5. In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the baby greens

and red onion and toss to coat.

6. Cut the burrata into 4 pieces. Top each squash half with burrata and salad, garnish with

cracked pepper and sea salt and serve warm.



Rosemary, Almond and Parmesan Cocktail Cookies

I will be making this batter two days before Thanksgiving and baking right before guests

come. Nom.

I cut out the sugar to make this completely savory and added in 1 tbsp of orange zest and

took out the salt- with all that parm it's totally not needed!

• 1/2 cup almond flour

• 1 tsp grated organic orange zest.

• 2 tablespoons finely chopped

rosemary

• 2 cups all-purpose flour

• 1/3 cup freshly grated Parmigiano-

Reggiano cheese (1 ounce)

• 2 sticks cold unsalted butter, diced

• 2 large egg yolks, beaten

1. Preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 10 minutes,

until golden. Turn off the oven and let the almonds cool.

2. In a food processor, add the almond four, orange zest, rosemary, all-purpose flour and cheese

and pulse until mixed well. Add the butter and pulse until the mixture resembles a coarse

meal. Add the egg yolks and pulse until large clumps of dough form.

3. Transfer the dough to a work surface and knead gently until it just comes together. Divide the

dough in half and press each piece into a disk. Roll out each disk between 2 sheets of wax

paper to about 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and

freeze for at least 1 hour, until very firm.

4. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with

one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round

cookie cutter, stamp out cookies as close together as possible. Arrange the cookies about 1

inch apart on the prepared baking sheets.

5. Bake the cookies for about 20 minutes, until lightly golden; shift the baking sheets from top

to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3

minutes, then transfer them to a wire rack to cool completely.



Spelt Focaccia with Kale, Squash and Pecorino

I would not change a THING in this recipe except trade out kosher salt for sea salt! Laurie N-

Blr can you make some for all of us,

• 2 cups spelt flour

• One envelope dry active yeast

• 1 cup warm water

• 1 tablespoon honey


• Sea salt

• 1 teaspoon chopped rosemary

• Sea salt, for sprinkling

• 2 cups finely shredded stemmed kale,

preferably Lactino

• 1 tablespoon fresh lemon juice

• Pinch of crushed red pepper

• 1 small Delicata squash (about 8

ounces)—halved lengthwise, seeded and

sliced crosswise ½ inch thick

• 1 garlic clove, thinly sliced

• 1 ounce shaved fresh pecorino cheese

(about ½ cup)

1. In a large bowl, combine the spelt flour with the yeast, water, honey, 1 tablespoon of the

olive oil and 3/4 teaspoon of salt and stir until a dough forms. Turn the dough out onto a

lightly floured surface and knead just until smooth, no more than 1 minute. Oil the bowl and

return the dough to it. Let the dough rise, covered, in a warm, draft-free place until doubled

in bulk, about 1 hour.

2. Line a baking sheet with parchment paper. Punch down the dough, then transfer it to the

baking sheet and press it into a 12-by-8-inch oval. Brush with 1 teaspoon of the olive oil.

Press small indentations all over the dough and sprinkle with the rosemary and sea salt. Let

the dough stand uncovered for 45 minutes, until slightly risen. Preheat the oven to 375°.

Bake the focaccia for about 30 minutes, until lightly browned all over.

3. Meanwhile, in a bowl, toss the kale with the lemon juice, crushed red pepper and 1 teaspoon

of oil. Squeeze the kale gently to soften it, then let it stand for 20 minutes.

4. In a large nonstick skillet, heat the remaining 1 teaspoon of oil. Add the squash, season with

salt and cook over moderately high heat until golden, 2 minutes. Turn the squash, add the

garlic and cook over moderately low heat until the squash is tender, 5 minutes.

5. Top the focaccia with the kale and squash and bake for 1 minute longer, to heat the

vegetables. Scatter the pecorino on top, cut into wedges and serve.

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Spicy Carrot and Spinach Latkes

A new take on latkes! Nigella seeds taste like a mix of black pepper, onion and oregano so

you could use a mix of that if the seeds are hard to find

This dish would work as a low-carb alternative to traditional potato latkes. This blend

yields 15 to 16 latkes. The addition of nigella seeds adds a nutty, addictive, flavor. As for

toppings, you can use a favorite chutney or raita.

• 1-pound carrots, peeled and grated (3

cups, tightly packed, grated carrots)

• 6 ounces baby spinach or stemmed

washed spinach, chopped (3 cups tightly

packed chopped spinach) or kale

• 1 teaspoon baking powder

• Salt to taste

• 1 tablespoon nigella seeds (more to taste)

• 1 teaspoon cumin

• 1 tsp chipotle powder

• 3 tablespoons almond flour

• 3 tablespoon matzo meal or all-purpose

flour

• 2 eggs, beaten

• About 1/4 cup avocado oil

1. Begin heating a large heavy skillet over medium-high heat. Heat the oven to 300 degrees and

line a sheet pan with parchment. Place a rack over another sheet pan.

2. In a large bowl mix together the carrots, spinach, baking powder, salt, nigella seeds, chili

powder, oat bran and matzo meal or flour. Taste and adjust salt. Add the eggs and stir

together. If the mixture seems dry add a little more egg.

3. Pack about 3 tablespoons of the mixture into a 1/4 cup measuring cup. Reverse onto the

parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough

to make 15 or 16 latkes.

4. Add the oil to the pan and when it is hot (hold your hand a few inches above – you should

feel the heat), use a spatula to transfer one portion of the latke mixture to the pan. Press down

with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook three or

four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on

one side until golden brown, about three minutes. Slide the spatula underneath and flip the

latkes over. Cook on the other side until golden brown, another two to three minutes.

Transfer to the rack set over a baking sheet and place in the oven to keep warm.

5. Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche, or with other

toppings of your choice such as chutney or raita.


Winter Squash and Wild Mushroom Curry

This would be an amazing lunch dish served with a wild rice and almond pilaf! Recipe

adapted to be Plan friendly.


• 10 ounces butternut, peeled and diced in

1/2-inch cubes

• 2 cups kale, deveined and chopped

• Salt and freshly ground black pepper

• 1 or 2 small whole green chilis, such as

jalapeño or serrano

• 3 medium shallots or 1 small onion,

finely diced

• ½ teaspoon cumin seeds

• Handful of fresh or frozen curry leaves,

optional


• 1 teaspoon ground coriander

• Pinch of cayenne

• ½ teaspoon turmeric

• ½ pound shitake mushrooms

• 1 zucchini, diced

• ¾ cup coconut milk

• 2 tablespoons lime juice

• basil sprigs, for garnish

1. In a wide skillet, heat oil over medium-high heat. When hot, add squash cube and kale in one

layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly,

then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out and set aside.

2. Cut a lengthwise slit in each Chile to open it but leave whole. (This allows the heat and

flavor of the Chile to release into the sauce without making it too spicy.)

3. Add shallots to skillet, salt lightly and cook, stirring, 1 minute. Add cumin seeds and curry

leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chilis.

Stir well and cook for 30 seconds more.

4. Add mushrooms to pan and continue to cook, stirring, until mushrooms begin to soften,

about 5 minutes.

5. Return squash cubes and kale to pan, stir in coconut milk and bring to a simmer. Lower heat

to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water.

6. Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with basil.



Whole Roasted Stuffed Delicata Squash

All right now, the holiday recipes are coming out in full force! As you may know delicata

squash is the least reactive winter squash, so if you haven't tested these amazing beauties

yet, please do.

• 6 small delicata squash, about 1 pound

each

• Sea salt and ground black pepper, to taste

• Olive oil, for the baking sheet


• 2 medium onions, diced

• 1 bunch kale (about 1 pound), trimmed

and chopped

• 6 ounces panko or gluten free panko

• ½ cup crumbled goat cheese

• ½ cup dried cranberries

• ½ cup pecans, roughly chopped

• 2 tablespoons maple syrup

• 2 tablespoons chopped basil, for garnish

1. Cut 1 inch off the top and bottom of each squash. Use a melon baller or small spoon to scrape out the

seeds. Sprinkle the inside of the squash with salt and pepper, then stand them upright on an oiled

baking sheet.

2. Heat oven to 425 degrees. In a large saucepan set over medium-high heat, melt 2 tablespoons of the

butter. When it foams, add onions to pan and sauté, stirring frequently, until they begin to soften and

turn translucent, approximately 6 to 8 minutes. Add kale to pan and continue to cook, tossing, until

kale begins to wilt, about 5 minutes. Remove pan from heat and put vegetables into a large bowl.

3. Meanwhile, place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the

outside, approximately 7 to 9 minutes. Add bread cubes to the bowl with the vegetables, and then add

blue cheese and cranberries. Stir to combine.

4. Put pecans in a dry sauté pan set over medium heat and toast the nuts until they begin to darken and

turn fragrant, approximately 4 to 6 minutes. Stir in maple syrup and allow to cook for 1 minute, then

scrape into the bowl with the rest of the stuffing and toss to combine. Taste and season the mixture

with salt and pepper.

5. Lower oven temperature to 400 degrees. Divide the stuffing between the squash. Cut the remaining 2

tablespoons of butter into 6 pieces and top each squash with a dot of butter. Roast squash until the

flesh has softened and you can easily pierce it with a fork, approximately 45 minutes. If the squash is

browning too quickly, lay a sheet of aluminum foil over the top to prevent burning.

6. Sprinkle parsley over the squash. Serve 1 whole squash per person as a main course, or 1/2 squash or

less as a side dish.


Sauces and Dressings

Easier Béarnaise Sauce

Now that you know that tarragon can be so amazing for weight loss, why don't you try this

classic sauce? As eggs and animal protein can be a test this would be amazing on a veggie

night. Perhaps with grilled vegetables?

• 2 tablespoons white wine vinegar

• 2 shallots, minced

• 2 sprigs tarragon, roughly chopped

• 2 egg yolks

• 3 tablespoons water



• 1 tablespoon butter, softened at room temperature

1. Place the white wine vinegar, minced shallot, and half of the chopped tarragon in a saucepan.

Heat this on a medium-low flame for 5-10 minutes, until the shallots are sweated, and the

liquid has reduced by about half. Strain out the solids and replace the concentrated liquid

back into the saucepan and let it cool to room temperature.

2. Add the egg yolks, water, vegetable oil, and salt into the saucepan with the concentrated

vinegar, and heat over a medium-low flame while whisking vigorously. The goal here is to

whisk the eggs to a fluffy, custard-like consistency, which should take around 3-5 minutes.

Once you see it start to steam, be extra vigilant as you don’t want to overcook the sauce, lest

it’ll turn into scrambled eggs! You can take your pan off and on the heat to better control the

cooking.

3. When the sauce thickens and reaches the desired consistency, add in the tablespoon of butter

and the rest of the chopped tarragon, and whisk until the butter dissolves.

4. The sauce is best served immediately but can hold well for 30 minutes to an hour. It’s

classically paired with steak but can go well with fish or even grilled vegetables!


Dinners

Almond Flour Pizza

I love pizza, who doesn't? But between the wheat and the yeast, it's not so friendly for

everyone. I also love a quick, easy dinner and this fits the bill. Pairing this protein-rich pizza

with a salad and some grilled vegetables is an ideal spring menu staple that is sure to

please everyone!

• 2 cups Honeyville Blanched Almond Flour

• 1/2 tsp Himalayan Sea Salt

• 1/4 tsp Pepper

• 1 tsp Finely Chopped Fresh Basil

• 1/4 tsp Finely Chopped Fresh Rosemary

• 2 Organic Eggs, beaten

• 1 Tbsp Extra-Virgin Olive Oil

• 1/2 tsp Garlic Powder

1. Preheat oven to 350 degrees.

2. Mix all ingredients together (should form a ball).

3. Roll out dough on oiled baking pan into a medium thin layer.

4. Bake for 10-15 minutes (check after 10).

5. Take out of the oven.

6. Top with low reactive tomato sauce, or pesto, freshly grated cheese, and any additional

veggies and meat, then broil for an additional 2-3 minutes.



Batsaria (Phyllo-less Spanakopita)

OOOOH this might be a side dish for T-day. I love spanakopita, but the phyllo prep is such a

PITA. This is GENIUS.

• 1 ½ sticks butter (6 ounces)

• 2 bags fresh (not baby) spinach,

approximately 1 pound each

• 1 small yellow onion, chopped finely

• 1 bunch scallions (or two, if the scallions are

skinny), the white parts and some of the

green, chopped

• 4 cloves garlic (up to 8 cloves, depending on

your love of garlic), peeled and chopped

finely

• 1 tbsp fresh oregano, chopped

• 1 tbsp fresh thyme, chopped

• 8 oz goat cheese

• 1/2 tablespoon sea salt

• 1 pinch freshly ground pepper

• 4 eggs

Batter:




• ¼ cup avocado oil

• 1 egg

• 2 cups water (from the cold side of your

spigot)

1. Melt butter in a small pot, skimming off foam and discarding it. Set aside.

2. Coarsely chop the spinach, stems and all. Wash and dry the chopped spinach and dump into a large

bowl or pot.

3. Add the onion, scallions, garlic, parsley, salt and pepper to the spinach. Mix well. Crumble in the goat

cheese and mix again, gently. Set aside while you make the batter.

4. Measure the 3 cups of flour, salt, and baking powder into a medium bowl. Make a well in the center

of the flour. Into the well, put the oil, the unbeaten egg, and the water. Mix together until smooth, but

don't overmix. The batter should be the consistency of pancake batter.

5. Spread some of the melted butter in the bottom of a roasting pan. The size of the pan will determine

the thickness of the finished Batsaria. I like mine thick-ish, while my mother liked hers very thin,

almost cracker-like. Spread some of the batter thinly on top of the butter.

6. Beat the 4 eggs until they're light and airy, then add them to the spinach mixture, stirring gently.

Spoon the spinach mixture into the baking pan, spreading it as evenly as you can. Now spoon the rest

of the batter onto the top of the spinach. There will not be enough to cover the spinach, but you don't

want it to. Glop it here and there, leaving areas of spinach exposed. Sprinkle the rest of the butter over

the top of the spinach and the batter.

7. Bake at 350° F until golden brown, about 50 minutes to an hour. The aroma as it bakes is heavenly!

Let the Batsaria cool a bit before you cut it into squares or rectangles to serve. It is delicious warm,

but like so many Mediterranean foods, it is also good at room temperature. Leftovers are wonderful

reheated or cold.


Cantonese-Style Turkey

Are you making Turkey this Thanksgiving? I'm going to be throwing some fun recipes your

way if you are. If not then you can just use these sauces on Cornish game hen, chicken or

whole duck!

• One 12- to 14-pound turkey



• 1 3-inch knob ginger, peeled and minced

• 6 scallions, thinly sliced

• 2 leeks, thinly sliced (white and light

green parts only)

• 1 2-inch strip dried organic orange peel

• 1 tablespoon light brown sugar

• ½ cup rice wine or sherry

• ½ teaspoon ground white pepper

• 3 tablespoons coconut aminos

• 2 cups water

• 3 ½ pounds small Yukon Gold potatoes,

halved

• Sea salt and black pepper, to taste

1. Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting

pan and allow turkey to come to room temperature while you prepare the sauce.

2. Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it

begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes.

Add scallions and leeks and cook, stirring often, until vegetables soften and cook down, 10 to

12 minutes.

3. Add orange peel, sugar, rice wine or sherry, white pepper, and coconut aminos to the

vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower

the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let

cool 20 minutes.

4. Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into

its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen

string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast

turkey, uncovered, for 30 minutes.

5. Reduce oven to 325 degrees. Baste turkey with pan juices and tent it with foil. Continue

roasting another 1½ to 2½ hours, basting every 30 minutes with pan juices, until a

thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot

water or turkey or chicken stock, if you have any, 1 cup at a time.

6. Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving.

Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and

keep warm on the stove.

7. Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and

arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and

slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are

nicely browned and crisped, 30 to 35 minutes.

8. Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to

the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.


Chicken Satay Skewers with Peanut Dipping Sauce

NOM NOM NOM

I took the fish sauce out of this recipe, it is a bit higher reactive and it will still taste

delicious without. Of course, original recipe ids here if you want it! Peanut butter is lower

reactive, so I am including it (it's a goitrogen though so limit to once a week)

• 1-pound chicken cut into 1-inch strips

Marinade:

• 2 tablespoons coconut aminos

• 2 tablespoons freshly squeezed lime juice


• 1 tablespoon Sriracha sauce

• 2 teaspoons ground ginger


Peanut Sauce:

• 1 cup homemade chicken broth or water

• 5 tablespoons peanut butter


• 1 tablespoon coconut aminos

• 2 teaspoons Sriracha sauce

• 1 teaspoon ground ginger


• 1 tablespoon freshly squeezed lime juice

• Chopped fresh basil, chopped unsalted

roasted peanuts, and lime wedges, for

serving

1. In a large mixing bowl, whisk together all the marinade ingredients: coconut aminos, lime

juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place

in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30

minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes

prior to grilling.

2. Meanwhile, prepare the peanut sauce: in a medium saucepan, combine the chicken broth,

peanut butter, honey, coconut aminos, Sriracha, ginger, and garlic. Bring to a simmer over

medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about

6 minutes. Stir in the lime juice and set aside.

3. When ready to cook, preheat an outdoor grill or indoor grill pan to medium high. Thread the

chicken onto skewers. Grill chicken until cooked through, about 2-3 minutes per side. Let

rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce

and lime wedges.



Chicken Under a Brick

One of my fave dishes EVER. And organic whole chickens are on sale at Whole Foods for

$1.69 a pound! I am going to make two of these tonight for the week.

• 1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone

removed

• 2 tablespoon fresh minced rosemary

• 1 tbsp Herbes de Provence

• Sea Salt and freshly ground black pepper to taste

• 2-3 tablespoon peeled and coarsely chopped garlic

• 2 tablespoons extra virgin olive oil

• 2 sprigs fresh rosemary

• 1 lemon, cut into quarters

1. Place the chicken on a cutting board, skin side down, and using your hands, press down hard

to make it as flat as possible. Mix together the rosemary leaves, Herbes de Provence, salt,

pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some

of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator

for up to a day (even 20 minutes of marinating boosts the flavor).

2. When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch

skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary

sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait

about 30 seconds for it to heat up.

3. Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary

and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in

aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.

4. Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15

minutes more. Remove from the oven and remove the weights; turn the chicken over (it will

now be skin side up) and roast 10 minutes more, or until done (large chickens may take an

additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.



Chicken with Apricots, Lemon and Saffron

I modified this dish to be Plan friendly. If you

don't have saffron you can leave it out, it's

pretty impossible to find a sub for this

unique flavor. Some folks will use turmeric

to sub for the color of saffron and that's not

such a bad idea. After all it will create a

unique flavor and pair well with all these

spices and a bonus is all the health benefits!

Nicole pointed out a very big mistake in this

recipe! It says to use whole cardamom pods

in this recipe! You can use 1/2 teaspoon of cardamom OR crack the pods, wrap them in

cheesecloth so the flavor comes through).

• 6 large bone-in, skin-on chicken thighs,

fat trimmed

• Sea salt and pepper

• ⅛ teaspoon crumbled saffron threads

• 2 tablespoons lemon juice

• 1 large onion, diced (about 1 1/2 cups)

• ½ cup tomato purée or low reactive

tomato sauce from the Plan Cookbook

• 1/2 cup chopped fennel


• 1 teaspoon coriander seeds

• 1 teaspoon green cardamom pods or 1/2

teaspoon cardamom

• 1 cup white wine

• 6 ounces dried apricots, about 1 cup

• 2 small organic lemons, thinly sliced (do

not peel)

• Mint leaves, for garnish

• 2 tablespoons hemp seeds, for garnish

(optional)

1. In a large skillet over medium heat, place chicken pieces skin-side down in one layer. Let

chicken cook slowly to brown well on one side, about 15 to 20 minutes. When skin is crisp

and lifts easily from the pan, it is ready. Flip and cook 2 minutes more.

2. Meanwhile, make saffron water: In a small cup, combine saffron with lemon juice and 1/4

cup water. Set aside to steep.

3. Heat oven to 350 degrees. Transfer chicken, skin-side up, to a baking dish. Pour off some fat

from the skillet, reserving about 2 tablespoons. Add onions, salt lightly and cook, stirring,

until softened and beginning to brown, about 10 minutes.

4. Add saffron water and threads, tomato purée, cayenne, coriander, fennel, cardamom and

wine to onions and bring to a simmer.

5. Pour onion mixture over chicken. Tuck apricots and lemon slices among the chicken pieces.

Cover tightly and bake for 1 hour. Remove cover and bake until lightly browned, about 10

minutes. (Recipe can be prepared to this point up to 2 days ahead. When ready to serve,

reheat in a 350-degree oven, in a covered pot, 30 to 45 minutes.)

6. To serve, garnish with cilantro and mint leaves. Sprinkle with hemp seeds (optional) and

serve hot.



Chinese Chicken Wings

Nom. Nom. Nom. Total party food. Use this recipe to test cilantro or sub with basil and a

little mint.

WINGS

• 3 lbs. split chicken wings

• 3 tbsp. olive oil

• salt and pepper

• ½ cup dried whole red chilis

• 1 tbsp. coconut aminos

SPICE MIXTURE:

• 1½ tsp. Sichuan peppercorns

• 1 tsp. sea salt

• ½ tsp. cumin

• ½ tsp. cardamom

• ½ tsp. ground cloves

• 1 star anise pod

• 2 tsp. cayenne powder

GARNISH:

• ½ cup cilantro, loosely chopped

• ¼ cup sliced scallions

• a few wedges of lime


2. In a spice grinder, coffee grinder or small food processor-- combine all of the "spice mixture"

ingredients and blend/grind until it is all turned into a powder. Set aside.

3. Combine the chicken wings and 2 tbsp. olive oil in a large bowl. Toss to coat evenly. Now

season with salt and pepper.

4. Arrange chicken wings (do not overcrowd) on 1-2 large baking sheets on top of a wire rack.

Bake in oven at 400 until golden brown and crisp, about 35-45 minutes.

5. Remove from oven and transfer to a large bowl.

6. Heat a skillet over medium-high heat. Add 1 tbsp. olive oil and the dried chilis. Toss with the

coconut aminos and just sauté for about 3-4 minutes, or slightly softened.

7. Pour the chilis into the bowl with the wings. Now, add 2 tbsp. of the spice mixture and toss to

coat evenly. Taste and continue to add the spice mixture until it reaches the amount of flavor

and heat you desire. It is SUPPOSED to be spicy, I did about 3/4 of the spice mixture, just

fyi.

8. Garnish with cilantro, scallions, and lime.

9. Serve and enjoy!



Crustless Quiche

Lol, Mark Bitmann has a wonderful sense of humor!

"I suppose Crustless quiche is a contradiction in terms, like seared ceviche. But if, like me,

you sometimes crave what amounts to savory pie filling without the hassle of making an

actual crust, this is the way to go. Once you take the crust out of the quiche you not only

radically alter the concept but expand its possibilities. You can produce a “quiche” Lorraine

by softening onions (lots) in butter or bacon fat, then adding eggs, cooked bacon and cream

or half-and-half, and baking it all as you do in the recipe here."

You can use this recipe as a base for so many fall veggies! I did a quick Brussels, leeks,

spinach and shallots with this recipe Sunday night for Bill in a huge pie tin. He's having the

leftovers tonight for an even quicker Tuesday night dinner- I'm just going to top it with a

homemade salsa cruda.

• 1 cup coconut milk

• 3 eggs, at room temperature

• ¾ cup grated Manchego

• ¼ cup grated Parmesan or hard pecorino

• 1 tsp fresh oregano

• fresh black pepper

• butter (for lining baking dish)

1. Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter

and beat until well blended.

2. Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30

minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then

serve warm or at room temperature.



Curried Wild Rice and Prunes

3-4 prunes would be the equivalent of your 1.5 servings of fruit a day- this would make a

perfect protein lunch, or you could buff it up with other veg protein to make this a perfect

veg or vegan dinner!

Plums contain high amounts of pectin, which is a soluble fiber. In fact, about 60 percent of

the dietary fiber found in dried plums is pectin. Studies have shown that increasing intake

of soluble fiber can help to lower cholesterol. In addition, dried plums contain insoluble

fiber, which acts like a sponge in the large intestine, drawing in water and increasing

transit time which helps to regulate bowls and reduce and treat constipation. Hence, the

reason so many people eat dried plums when they are feeling constipated.

Phenolic compounds may also inhibit bone resorption and stimulate bone formation as

well as function as antioxidants.


• 1 cup raw pumpkin seeds

• ½ chopped onion

• 2 minced cloves garlic

• 1½ teaspoons Muchi curry powder

• ½ teaspoon Garam masala

• 1 cup wild rice

• 3 cups homemade broth or water

• 3 ounces chopped prunes

• Salt and ground black pepper to taste

• To serve: garnish with fresh herbs of choice- basil would

work

1. In a medium saucepan, add 1 tablespoon of the avocado oil and add the pumpkin seeds.

Roast for 2-3 minutes or until the seeds just begin to lightly brown.

2. Remove from the skillet and set aside.

3. In the same saucepan, add the other 1 tablespoon of oil and add the onion. Stir and cook until

translucent, for about 5 minutes.

4. Add the garlic, curry powder and masala. Cook another 1-2 minutes.

5. Add the rice and stir. Cook for 2 minutes to lightly brown the rice.

6. Add the broth and bring to a gentle simmer. Cover and continue to simmer for about 45

minutes or until the broth is absorbed and the rice is tender.

7. Turn off the heat, stir in the seeds and prunes.

8. Season with salt and pepper to taste and herbs of choice

https://www.facebook.com/photo.php?fbid=10157758561873012&set=gm.454219568315185&type=3&theater&ifg=1


Duck Breast Sliders

OMG!!! I found my first Thanksgiving dish!!!! Duck breast "sliders' on crispy potato skins!

Plum Sauce:

• 1 cup Port Wine

• 1 Tbsp Garlic, chopped

• 2 Red Plums, pitted and cut into a small

dice

• 3 sprigs Thyme, stems removed, and

leaves minced

• 1 tsp sea salt

• 1 tsp Ground Black Pepper

• 1/4 cup Unsalted Butter, cut into small

cubes

Potatoes:

• 2 medium-sized Yukon Gold Potatoes

• Maple Leaf Farms Rendered Duck Fat,

for frying

Duck Breast:

• 1 Maple Leaf Farms Boneless Duck

Breast

• 1 tsp ground Thyme

Plum Sauce:

1. In a medium saucepan, combine port wine, garlic, plums, thyme, salt and pepper; bring to a

medium boil.

2. Cook until mixture is reduced to half in volume.

3. Transfer mixture to a blender or use a stick blender to emulsify.

4. Return mixture to the saucepan and reduce heat to low. Add 1/4 cup of butter.

5. Turn heat off and swirl the saucepan until the butter is completely dissolved and mixed

through. Set Plum Sauce aside.

Potatoes:

6. Preheat oven to 375°F. Bake the potatoes on a sheet pan for 45 minutes.

7. Remove from oven and blast chill for 20 minutes.

8. Cut the potatoes in half lengthwise.

9. Carefully use a spoon to scrape out the centers of the potatoes, leaving 1/4 inch of inner

potato around the inside edge.

10. Fry the potato skins in duck fat until golden brown. Set aside to drain the fat.

Duck Breast:

11. Rub duck breast with thyme.

12. Heat small sauté pan to medium-low heat.

13. Score the duck skin in 1/4-inch intervals diagonally. Rotate breast and score again, making a

crisscross pattern.

14. Place skin-side down to render out the fat and cook until skin is golden brown, 8-12 minutes.

15. Flip duck breast and cook an additional 3-4 minutes.

16. Remove breast from pan and set aside to rest. After duck has rested for 4-5 minutes, slice the

duck breast in 1/4-inch slices on the bias.

Plating:

17. Place potatoes skin-side down on a plate. Fill the insides of the skins with the freshly cut

avocado. Top the avocado with the cubed gouda cheese. Take the center cut slices of the

duck breast and layer one piece on each of the skins. Drizzle each slider with the plum sauce.


Garlic Butter Steak Bites with Lemon Zucchini Noodles

Cheryl Christopher Shanahan swears by this recipe!

• 1¼ lbs sirloin steak cut into small cubes

• 4 medium zucchini, spiralized

• 1 tablespoon olive oil

• 3 tablespoons butter, divided

• 2 teaspoons minced garlic

• ¼ cup homemade beef or vegetable broth

• 1 tablespoon minced basil

• 1 teaspoon fresh thyme leaves

• ½ teaspoon red chili pepper flakes, or

cayenne

• Juice of ½ lemon

Marinade

• ¼ cup coconut aminos


• 1 tablespoon hot sauce (we used Sriracha)

• Fresh cracked black pepper, to taste

• Juice of ½ lemon

1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, olive oil, hot sauce,

pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes

minimum, while preparing the other ingredients.

2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the

remaining marinade for later.

3. Place the steak in the skillet in a single layer. Do not overcrowd the skillet or meat will

steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-

4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining

meat if needed.

4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the

meat in the sauce. Remove to a shallow plate and set aside.

5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining

marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

6. Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the

fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the

zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites

back to the pan and reheat for another minute. Serve immediately. Enjoy!


Garlicky Beef Tenderloin with Orange Horseradish Sauce

I cut the salt from 1 tbsp to 2 teaspoons thus removing 2325 mg of sodium and cutting a 4

oz portion from roughly 475 mg to 325 mg. I added more rosemary and garlic to boost

flavor. Feel free to add sea salt if needed!

• 4-lb beef tenderloin, trimmed and tied

• 2 teaspoons sea salt

• 1 teaspoon black pepper, more to taste

• 2 teaspoons chopped fresh rosemary

• 4 fat garlic cloves, coarsely chopped


• 2 cups crème fraîche

• ¼ cup white horseradish

• Grated zest of half an organic orange

1. Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and

refrigerate for at least two hours and preferably overnight. Let it come to room temperature

for 1 hour before roasting.

2. Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)

3. In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown

all over, 4 to 5 minutes per side. (If your skillet isn’t large enough, cut the meat in half.)

4. Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows

120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.

5. In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with

salt and pepper and serve alongside the tenderloin.


Georgian Chicken in Pomegranate and Tamarind Sauce

Looking for something slightly out of the ordinary for Rosh Hashana? This dish looks

AMAZING! Note that hot paprika is less reactive than sweet.

• 4 medium yellow onions, diced

• 4 medium red onions, diced

• 2 cups chopped fresh basil


• 2 teaspoons hot paprika or cayenne

pepper

• 1 teaspoon black pepper

• 3 tablespoons tamarind paste diluted in 3

tablespoons water

• ½ cup pomegranate paste

• 1 cup pomegranate juice

• 2 tablespoons low reactive tomato sauce

• ½ teaspoon honey or agave

• ½ teaspoon salt

• 10 skinless chicken thighs

• 10 skinless chicken legs

• Seeds from pomegranate, for garnish

1. In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro,

the garlic and the spices. Blend in the diluted tamarind paste, the diluted pomegranate paste,

the ketchup and the salt.

2. Add chicken thighs and legs to pot and submerge in sauce. Cover, and cook on medium-high

heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to

taste, and continue cooking for 20 minutes.

3. Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle

pomegranate seeds over platter and serve hot.



Golden Chicken Thighs with Charred-Lemon Salsa Verde

I love recipes I don’t have to alter too much.

To make this totally Plan friendly you would switch the parsley to basil

Omit the anchovies and use this to test capers. As always you need to cut salt by 75%,

remember there is naturally occurring sodium in food. No wonder we have such a weight

issue in America!

CHICKEN

• 12 bone-in skin-on chicken thighs

• 24 sage leaves

• 16 garlic cloves—6 cut into 4 slices each,

the rest gently smashed and peeled

• 4 tablespoons unsalted butter, cut into 12

slices

• Strips of zest from 2 lemons


• 1 tablespoon chopped thyme

• 1 tablespoon chopped oregano

• 1 tablespoon chopped basil

• 1 teaspoon crushed red pepper

• Sea salt

• 12 fresh bay leaves (optional)

SALSA VERDE

• 1 lemon, cut into 1/2-inch slices and

seeded

• 1 tablespoon plus 1/2 cup extra-virgin

olive oil

• 1/4 cup chopped oregano

• 1/4 cup chopped mint

• 2 garlic cloves, chopped

• 1 anchovy fillet

• 1/2 teaspoon chopped drained capers


•

1. Prepare the chicken: Run your fingers under the skin of each chicken thigh to create a pocket. Stuff

each pocket with 2 sage leaves, 2 slices of garlic and 1 slice of butter. Transfer the stuffed thighs to a

large bowl. In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped

herbs and crushed red pepper. Pour the mixture over the chicken and turn to coat. Cover with plastic

wrap and refrigerate for at least 2 hours or overnight.

2. Preheat the oven to 450°. On a baking sheet, toss the lemon slices with 1 tablespoon of the olive oil.

Spread the lemon slices in an even layer and bake for 16 to 18 minutes, until charred on the bottom.

Transfer to a cutting board and let cool for 5 minutes. Chop the slices into 1/4 -inch pieces. Leave the

oven on.

3. In a mortar, mash the oregano and mint with the chopped garlic, capers and the 1 teaspoon of salt

until a smooth paste forms. Slowly drizzle in the remaining 1/2 cup of olive oil, stirring to create a

sauce. Stir in the chopped lemon.

4. Heat a very large ovenproof skillet. Season the chicken thighs evenly with 4 teaspoons of salt; reserve

the lemon zest and smashed garlic from the marinade. Arrange the chicken thighs skin side down in

the skillet and cover with another large skillet or pot weighted down with a few heavy cans. Cook the

chicken over moderate heat until the skin is golden brown and crisp, about 15 minutes.

5. Remove the weight and turn the chicken. Scatter the reserved lemon zest and garlic and the bay

leaves, if using, among the thighs. Roast in the oven for about 30 minutes, until the chicken is golden

brown and cooked through. Discard the bay leaves. Transfer the chicken to a platter and serve with

the salsa Verde.


Ground Lamb and Kale Delicata Squash Boats

Delicata squash, it's hard to choose a favorite vegetable (just like picking your favorite kid)

but delicata is right up there! You can use any meat for this simple recipe.

• 1 lb ground lamb

• 1 medium yellow onion, chopped

• 1 bunch curly kale, stems removed,

leaves chopped

• 4 cloves garlic, diced

• 1 Tbsp thyme

• zest of one organic lemon

• salt to taste

• 4 small to medium delicata squash

• 1 Tbsp EVOO


2. Prepare delicata squash by chopping off ends, slicing lengthwise, and scooping out seeds.

3. Place squash cut side down on a baking pan with a rim and add 1 Tbsp EVOO oil to pan.

4. Bake squash for 30 minutes.

5. While squash is baking, prepare filling.

6. Cook ground lamb in a large pan on medium-high heat.

7. When done cooking, use a slotted spoon to remove ground lamb and set aside, leaving grease

from lamb in the pan.

8. Reduce heat to medium-low and add onion.

9. Salt the onion to encourage caramelization and cook onion until browned.

10. Add lamb back into the pan with the onions and season with garlic, thyme, lemon zest, and

more salt if needed, to taste.

11. Add kale and cook until wilted.

12. When squash is done baking, remove from oven and flip over so cut side is facing up.

13. Add lamb filling to the squash boats and place back into oven, cooking for another five

minutes.

14. Remove from oven and enjoy!



Honey Lemon Chicken

A 15-minute recipe?? count me in!

Chicken

• 1 lb / 500g chicken breast (2 pieces)

• Salt and pepper

• 1/4 cup / 35 g flour (any)

Sauce

• 1 1/2 tbsp butter

• 1 tbsp olive oil

• 1 garlic clove, minced

• 3/4 cup chicken broth

• 1/4 cup honey

• 1/4 cup lemon juice (fresh)

• 1 tsp coconut aminos

• 2 tbsp water

Prep:

1. Slice each chicken breast horizontally to form 4 steaks in total. OPTIONAL (for more even

cooking): Pound to even thickness about 1cm/ 2/5" thick.

2. Sprinkle each side generously with salt and pepper.

3. Place flour in shallow dish. Coat the chicken in the flour, shaking off excess.

4. Mix 1 tsp of the flour (reserved from step 3) with the water. Set aside.

Cooking:

5. Place butter and oil in a skillet over medium high heat until butter is melted and hot. Add

chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until

golden brown, then transfer onto a plate to rest.

6. Add garlic into the skillet and stir for 20 seconds or until golden. Add chicken broth / stock

and bring to simmer. Use a spatula to scrape the brown bits from the bottom of the pan into

the liquid.

7. Add honey, lemon juice, soy sauce and flour/water mixture (from step 4) into the skillet. Mix

and bring to simmer for 2 to 3 minutes until thickened into a syrup. Add salt and pepper to

taste.

8. To serve, pour Sauce over the chicken and garnish with parsley and lemon slices if using.

Alternatively, return the chicken to the pan for 30 seconds (to reheat), turning to coat in the

sauce.


Korean Sticky Chicken

Gochujang- a Korean chili paste is slightly more reactive than sriracha, so it is a test. You

can easily use sriracha but cut by 25%. Sesame seeds are a test as well, the oils can go

rancid quickly, so check for an expiration date. You could also sub crushed sunflower seeds.

• 1 Lb. chicken

• 2 Tbsp honey

• 3 Tbsp Gochujang

• 3 Tbsp coconut amino

• 1 teaspoon ginger

• 2 garlic cloves

• 1 Tbsp avocado oil

• 1 Tbsp sesame seeds (or crushed sunflower

seeds)

• 2 scallions

1. In a bowl combine honey, gochujang, oil, coconut aminos, ginger, and garlic. Mix well until

combined.

2. Place chicken chunks in a resealable bag (or a shallow dish) and pour marinade over it.

3. Seal the bag (or cover the dish) and let marinate in the refrigerator for at least 30 minutes

(marinate overnight for fullest flavor). If you don’t have time to marinate, that's okay; it just

won't be so deeply flavored.

4. Remove the chicken from the marinade and set aside.

5. Heat oil in a large pan over medium-high heat, when sizzling add chicken and cook for about

8 minutes, or until cooked through, stirring every now and then. Transfer to a plate and set

aside.

6. Add the marinade in the same pan and cook for one minute, until the sauce begins to bubble.

7. Return the chicken to the pan and coat on all sides, cook for further 2 minutes until the sauce

thickens and the chicken is caramelized.

8. Sprinkle with sesame seeds and stir one last time to coat evenly.

9. Transfer to a bowl and top with chopped scallions.

10. Serve immediately!



Lamb Meatballs

OOOOOH I made a new recipe last night! So you now we have a 3 produce rule for every

meal, but Bray is a little limited in what vegetables he likes so I try to reinvent the same old.

These meatballs definitely count as a serving of vegetables as he had a half lb!

• 1 lb lamb

• 3 cups spinach, chopped fine

• 1/4 cup low reactive tomato sauce

• 1/2 cup grated cheese

• 1/3 cup panko

1. Preheat oven to 375

2. Combine all ingredients in a bowl and let sit

for 10 minutes. Form into 6 meatballs.

3. Bake for 20 minutes. Then place broiler on

high and broil for 2 minutes until meatballs are

browned. Serve immediately



Maple-Glazed Pork Chops with Toasted Pecans

Pork is higher reactive, but you could easily make this recipe for any protein that works for

you!

Pecans are super low reactive, so pls test them if you haven't. They make a great snack

option.

• 1 cup pecans

• 1 cup pure maple syrup

• 1/4 cup rice vinegar

• 1 teaspoon Sriracha or other hot sauce

• One 3-inch rosemary sprig

• Twelve 1-inch-thick pork loin chops (about 10 ounces each)

• Avocado oil, for brushing

1. Preheat the oven to 275°. Spread the pecans on a baking sheet and toast for 12 minutes, until

fragrant. Let cool, then chop.

2. Meanwhile, in a small saucepan, combine the maple syrup, vinegar, Sriracha and rosemary

and bring to a boil. Simmer over moderate heat until reduced to 1 cup, about 10 minutes.

Discard the rosemary.

3. Meanwhile, light a grill or heat 2 cast-iron grill pans until very hot. Brush the pork chops

with oil and season with salt and pepper. Grill over moderate heat, turning once, until lightly

charred and nearly cooked through, about 10 minutes. Generously brush the maple glaze all

over the chops and grill, turning once or twice, until lightly caramelized, 2 to 3 minutes

longer. Transfer the pork chops to a platter, sprinkle the pecans on top and serve.


Modern Chicken Potpie

I SO LOVE pot pies and am going to make this on Sunday. YUM! I’m going to add carrots and

potatoes. Minus the egg. And bacon. No pork on my fork.


• 1 garlic clove, peeled and smashed

• 6 ounces bacon or pancetta, preferably

thick-cut, sliced into strips

• 1 medium onion, chopped

• 8 ounces mushrooms

• ¼ cup all-purpose flour

• 1 teaspoon dried thyme

• ½ teaspoon chipotle

• Sea salt and ground black pepper

• 1-pound boneless chicken thighs, cut into

bite-size pieces

• 2 tablespoons butter

• 2½ cups rich chicken stock

• ¼ cup Marsala, Madeira or sherry

• 1 tablespoon sherry vinegar

• 2 tablespoons finely chopped basil

• 1 9-inch pie crust, chilled, or 1 sheet puff

pastry

• 1 egg, beaten with 1 tablespoon water

1. Heat oil and garlic together over low heat. When it sizzles, add bacon and onions and cook,

stirring often, until fat is rendered, and bacon is golden brown. Adjust the heat so the bacon

slowly gives up its fat. Remove garlic clove and add mushrooms. Cook, stirring, until

mushrooms are browned and slightly softened.

2. In a sealable plastic bag, combine flour, thyme, chipotle, salt and pepper to taste. Add

chicken and shake well to coat.

3. In the skillet with the bacon and mushrooms, add butter and melt over medium heat. Add

chicken pieces and any flour that remains in the bag. Cook, stirring, until chicken pieces are

golden and the flour on the bottom of the pan is browned. Pour in stock, Marsala and vinegar.

Scrape bottom of pan, and let simmer about 5 minutes, until thickened. Taste for salt, pepper

and vinegar and adjust the seasonings. Turn off heat and stir in parsley.

4. Heat oven to 400 degrees.

5. Transfer chicken and sauce to 9-inch round pie dish or 8-inch square baking dish. Roll out

pie crust to desired shape and size. Drape crust over filling, making a few slits or decorative

holes on top. Tuck edges down around filling and brush crust with egg wash. If the dish is

piled high with filling, place on a baking sheet to catch any overflow before transferring to

oven.

6. Bake until crust is browned, and filling is bubbling, 20 to 30 minutes.

7. Let cool slightly, at least 10 minutes, before serving with a big spoon.



Pork Chops with Brandied Cherries

If you haven't passed pork you can use any protein for this recipe- it would be a GREAT test

for cherries (50% reactive). If you pass pork, it's great as a once every 5 days animal

protein option!

• 1 teaspoon sea salt

• 1½ teaspoon garam masala

• ½ teaspoon black pepper

• ¼ teaspoon ground allspice

• 2 bone-in pork chops, 1 1/2 inches thick,

about 1 pound each


• 1 garlic clove, smashed and peeled

• 2 tablespoons brandy

• 2 cups fresh sweet or sour cherries, pitted

and halved

• 4 sprigs thyme, plus thyme leaves for

garnish

• 1 tablespoon unsalted butter

• ½ teaspoon sherry vinegar or honey, or

more to taste (use the vinegar with the

sweet cherries, the honey with the sour

cherries)

1. Heat a 10-inch skillet at medium-high. Add oil. Sear pork chops until brown, about 2 to 3

minutes per side. Add garlic to pan, then sear the fatty edges of the chops, using tongs to hold

them up, for about 30 seconds to 1 minute each. (Flip the garlic after it browns on one side.)

If the pan starts to smoke at any point, lower the heat. Transfer the pork to a plate and spoon

off all but a thin layer of fat from pan. (Leave garlic in the pan.)

2. Add brandy to pan, let it simmer until the alcohol burns off (about 30 seconds), then add

cherries, thyme and 2 tablespoons water. Let simmer for 1 minute.

3. Move cherries to the sides of the pan and return pork chops to the center so they can make

contact with the metal. Cover pan and cook over low heat for about 7 minutes, until meat

reaches 130 to 135 degrees on an instant-read thermometer. (Its temperature will rise as it

rests.) Transfer the pork to a cutting board and let rest for 5 minutes.

4. Meanwhile, add butter and vinegar or honey to the pan, stirring until butter melts and coats

the cherries. Taste and add more honey or vinegar, and salt as needed. Serve pork with

cherries and more thyme on top.



Shiitake & Rosemary Crusted Beef Tenderloin with Port Wine Sauce

Nom. You just say port wine sauce and I'm in, I'm going to make a variation of this for duck

tomorrow night!

Beef Tenderloin:

• 1 center-cut beef tenderloin, 3 pounds

• 1-ounce dried shitake mushrooms

• 2 tablespoons fresh rosemary leaves,

finely chopped

• 1 teaspoon black peppercorns

• Olive oil

Port Wine Sauce:

• ½ ounce dried shiitake mushrooms,

reconstituted in 3/4 cup water, liquid

reserved

• 3 tablespoons unsalted butter, divided

• 1 medium shallot, finely chopped

• 1 cup port wine

• 1 cup heavy bodied red wine

• 2 rosemary sprigs

• ½ teaspoon sea salt, or to taste

Beef Tenderloin:

1. Season the tenderloin all over with salt. Refrigerate 4 hours or up to 24 hours. Thirty minutes

before roasting remove beef from refrigerator. Preheat oven to 400 F. Combine mushrooms,

rosemary and peppercorns in spice grinder. Grind to a coarse powder. Rub beef with olive

oil. Coat all over with mushroom rosemary rub. (Note: Make sure your mushrooms are

completely dry and brittle, or they won't willingly grind into powder. If they're at all pliant,

you can dry them out in the oven until they break easily.)

2. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat until shimmering. Add

beef and brown on all sides, about 8 minutes. Transfer to a roasting pan. Roast in oven until

thermometer inserted in thickest part reads 125 F., about 30 minutes, for medium rare.

Remove from oven and transfer to a cutting board. Tent with foil and let stand for 15

minutes.

3. Carve beef in 1/4-inch slices. Serve with Port Wine Sauce.

Port Wine Sauce:

4. Strain the mushroom water through an un-bleached paper towel into a small bowl. Reserve

strained liquid. Coarsely chop shiitakes.

5. Using the same skillet from browning the meat, add 1 tablespoon butter, shallots and

chopped shiitakes. Sauté over medium heat until shallots are translucent, about 2 minutes.

6. Add port wine, scraping up any brown bits in the pan. Add red wine, mushroom stock and

rosemary. Bring to a boil and cook uncovered until sauce is reduced by about half to

approximately 1½ cups. Add salt and taste for seasoning. Strain through a fine-meshed sieve

into a small saucepan, pressing firmly on solids. Discard solids.

7. Heat sauce over medium heat. Whisk in 2 tablespoons butter, 1 tablespoon at a time. Keep

warm until serving.



Simple Lamb Curry with Carrot Raita

MMMMMM this is GREAT recipe for these cooler nights

• 2 pounds lean lamb shoulder cut in 3/4-

inch cubes

• 1 tablespoon grated ginger

• 1 ½ teaspoons grated garlic

• 1 ½ teaspoons turmeric powder

• ½ teaspoon cumin seed, toasted and

ground

• ½ teaspoon coriander seed, toasted and

ground

• ¼ teaspoon cayenne

• Sea salt


• 2 red onions, sliced thick, 1 pound

• 6 whole cloves

• 10 black peppercorns

• 1-inch-long piece cinnamon stick

RAITA:

• 1/2 cup goat cheese

• 1/2 cup water


• ½ teaspoon cumin seed


• ½ cup coarsely grated carrot


• Sea salt

• 1 tablespoon each chopped mint, chives

and basil

1. Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5

teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours

refrigerated (even overnight is fine).

2. Heat the avocado oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add

the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and

add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another

5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and

bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until

the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce

reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)

3. To make the raita, put the goat cheese in a bowl. Heat the oil in a small skillet over medium

heat. Add the mustard seeds and cumin, let them pop a bit — be careful — then stir in the

garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the

skillet into the goat cheese. Add the grated carrot, cayenne and salt, to taste. Let the raita sit

at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives

and cilantro.


Slow-Cooked Red Chile Turkey

Ooooh this recipe looks SO easy I might even serve Turkey at my Thanksgiving (which I

haven't down in 15 years!)

Anyone who has spent time in New Mexico knows that fiery red Chile sauce, made with

local dried chilis, finds its way into most meals there, enhancing plates of Huevos rancheros

or enchiladas. But just as often, it is the base for a meat stew, usually beef, pork or lamb.

The dish is known as carne adovada, and it is insanely good.

Yes, there probably is a roasted turkey in most homes for Thanksgiving, and maybe a

steaming pot of tamales. But the thought occurred to me that turkey thighs (the tastiest

part of the bird) simmered in red Chile would be a welcome substitute. It turns out I was

right. Slowly braised for 2 hours, this spicy turkey is succulent and tender.

• 6 large turkey thighs, about 6 pounds

• Salt and pepper

• 6 ounces dried New Mexico chilis, about

24 large pods


• 1 large onion, finely diced

• ½ teaspoon coriander seeds, toasted and

ground

• ½ teaspoon cumin seeds, toasted and

ground


• 1 bay leaf

1. Season turkey generously with salt and pepper, then set aside at room temperature.

2. Heat oven to 400 degrees. Quickly rinse chilis and pat dry. Put chilis on a baking sheet in one

layer and bake just until fragrant and lightly toasted, about 5 to 7 minutes, then cool.

(Alternatively, toast chilis in batches in a dry cast-iron pan over medium-high heat, turning

them frequently.) Split chilis lengthwise with a sharp knife. Remove and discard stems and

seeds (wear gloves if you have sensitive skin).

3. Put chilis in a saucepan, cover with 4 cups water and bring to a boil. Turn heat to low and

simmer for 10 minutes, then let cool.

4. Remove chilis from cooking liquid and place in a blender jar. Add a cup or so of cooking

liquid and purée to a smooth paste, adding more liquid if the mixture seems very thick.

5. Put a large wide skillet over medium-high heat. Add oil, then add onion and a little salt.

Cook, stirring occasionally, until onion is softened, 5 minutes or so. Lower heat as necessary

to keep onion from browning. Add coriander, cumin, garlic and bay leaf, then add Chile

purée and let simmer for 8 to 10 minutes, stirring occasionally. You should have about 4 cups

sauce.

6. Put seasoned turkey in a Dutch oven or deep roasting pan. Pour red Chile sauce over, making

sure meat is well coated. Cover and bake at 400 degrees for 30 minutes, then reduce heat to

350 degrees and bake for 1 1/2 hours, until turkey falls from the bone when probed with a

fork.

7. To serve, put turkey on a platter and cut meat into large pieces. Nap with sauce and garnish

with cilantro sprigs. For more casual dining, serve directly from pot.


Spatchcocked + Braise-Roasted Herb Butter Turkey

WOW!! A turkey done is an HOUR??? That is pretty darn cool!

• One 13-pound turkey


• Zest of 1 small organic lemon

• 2 tablespoons fresh thyme leaves

• 1 tablespoon minced fresh rosemary

• 10 cracks black pepper

• 1 yellow onion

• 1 green apple

• 1 fennel bulb

• 1 carrot

• 1 cup apple cider

• 1 cup turkey stock (vegetable or

chicken stock will also work well)

1. 24 hours before you plan to cook the turkey, spatchcock the bird. (Reserve the neck and the

wingtips—you’ll use them to make the gravy.) If you can get the farmer, turkey seller, or

butcher to do this step for you, even better. Otherwise, you’ll need a strong arm, but I made it

happen with a pair of poultry shears and a serrated bread knife. Then, rinse the turkey well

and pat it very dry. Lay the bird flat (breast side up) on a baking sheet. Tent it just slightly

with plastic wrap and move it to the bottom shelf of the refrigerator.

2. 9 hours before you plan to cook the turkey, take the butter out of the refrigerator, and place it

in a small bowl on the counter. Leave it to soften.

3. 8 hours before you plan to cook the turkey, blitz 1 tablespoon kosher salt, the fennel seeds,

the lemon zest, the thyme leaves, the rosemary, and the black pepper in a food processor for

about 30 seconds. Mix the spice-and-herb blend with the softened butter. Rub the seasoned

butter all under the skin of the turkey, making sure to get into every nook and cranny. Move

the turkey back into the refrigerator, this time without plastic wrap. (You want the skin to dry

out a little.)

4. 1 hour before you plan to cook the turkey, remove it from the refrigerator.

5. 30 minutes before you plan to cook the turkey, turn on the oven to 425° F.

6. Dice the onion, the green apple, the fennel bulb, and the carrot. Scatter the vegetables inside

the bottom of the roasting pan you’ll be using. Meanwhile, bring the apple cider, the turkey

stock, and 1 cup water to a simmer, and then add that to the roasting pan, too.

7. Move the turkey (breast side-up) into the roasting pan, on top of the vegetables, cider, and

stock. Move the turkey into the oven to roast. As a general rule, cook the turkey for 10

minutes per pound (I roasted my 13-pound bird for 2 hours and 15 minutes). Cook until the

internal temperature of a turkey leg reaches 165° F, and then let the bird rest, uncovered, for

about 1 hour. If the skin looks like it is getting too dark in the oven while cooking, just cover

the darkening parts with a bit of tin foil.



Sri Lankan Dal with Coconut and Lime Kale

Red lentils are much higher reactive than brown lentils so try this recipe with brown first!

Lentils are a great source of protein at 18 grams per cup (the usual portion for women) and

the kale boosts the protein. In addition, the unique fiber of kale helps to break down the

cellulose of beans. I cut the mustard seeds out as it's higher reactive, if you want to impart a

mustard flavor you can add a little diced garlic at the end and let it just cook for a minute or

two.

• 1-pound brown lentils

• 3 green cardamom pods


• 1 cinnamon stick

• 3 whole cloves

• 2 small white onions, thinly sliced

• 4 cloves garlic, crushed

• ¾ inch piece of ginger, peeled and grated

(about 1 tablespoon)

• 2 green finger chilis or Serrano chilis,

stemmed and finely sliced

• Scant 1/2 teaspoon ground turmeric

• 1 large bunch kale (about 9 ounces)

• 2 tablespoons unsweetened shredded

coconut

• 1 teaspoon sea salt

• 1 lime, juiced

• 7 ounces (3/4 cup plus 2 tablespoons)

canned coconut milk

1. Wash the lentils in a strainer in cold water until the water runs clear, then place in a medium

bowl, cover with water and set aside. Bash the cardamom pods with the side of a knife so

they crack open.

2. Put 2 tablespoons of the oil into a large pot over medium heat. When hot, add the cardamom

pods, cinnamon stick and cloves. Fry for a minute, then add the onions. Cook for 10 minutes,

stirring frequently, until the onions are browning and soft. Add the garlic, ginger and green

chilis and stir-fry for 1 to 2 minutes, then remove a third of the mixture from the pot and set

aside. (Leave the cinnamon stick behind.)

3. Drain the lentils and add to the pot, along with the turmeric and 4 1/4 cups of hot water. Turn

the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer

for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.

4. While the lentils are simmering, chop the kale into thin strips and discard the thicker stems.

Put the remaining tablespoon of coconut oil into a lidded frying pan (keep the lid off for

now) over medium heat and, when hot, add the reserved onion mixture and fry for 1 to 2

minutes. Add the kale, shredded coconut and 1/2 teaspoon of the salt. Stir-fry for 1 minute,

add 1/4 cup of hot water and put the lid on to steam the kale for 2 minutes, or until soft and

tender. Add the lime juice and stir.

5. When the lentils are soft and creamy, add the coconut milk and remaining salt and simmer

for 5 more minutes. Remove from the heat and pick out and discard the cardamom pods and

cinnamon stick. To serve, ladle into bowls and divide kale over the top.



Steamed Clams with Jalapeño Butter

Clams are super low reactive and very friendly for optimizing thyroid function if you are

hypothyroid. I switched out the beer to white wine, but you could try either!

• 50 littleneck clams

• 4 tablespoons plus 2 teaspoons unsalted

butter

• 2 slices bacon, diced (optional)

• 1 cup white wine

• 1 to 2 jalapeño peppers, to taste, seeded

and diced

• herbs of choice

1. Scrub the clams under cold running water to remove grit and sand, then set aside.

2. Melt 2 teaspoons of the butter in a large pot set over medium heat. Add the bacon, if using,

and cook, stirring occasionally, until it has started to crisp, approximately 5 minutes.

3. Add the wine to the pot, and allow to heat through, then carefully add the clams in layers.

Cover the pot, and let the clams steam and open, approximately 10 to 12 minutes.

4. While the clams cook, put a small pot over medium heat, and add the remaining 4

tablespoons of butter. When it melts, add the jalapeños and stir to combine. Keep the butter

warm until ready to use.

5. Drain the clams, reserving their liquor, and serve them on a platter, with the reserved clam

broth and the melted butter.



Sticky Balsamic Ribs

and for more BBQ yumminess...

Ribs

• 8 large garlic cloves

• 1 tsp sea salt plus 1 teaspoon sea salt

(divided)

• 2 tablespoons finely chopped rosemary

• 2 tablespoons packed dark brown sugar

• 2 tablespoons balsamic vinegar

• 1 teaspoon cayenne

• 1 teaspoon freshly ground black pepper

• 8 pounds baby back pork ribs or beef ribs

• 1 cup water

Glaze

• 2 cups hot water

• 1 cup balsamic vinegar

• ½ cup packed dark brown sugar

1. Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown

sugar, vinegar, cayenne, remaining tablespoon salt, and pepper. Rub evenly all over ribs and

transfer to roasting pans, meaty side up. Marinate, chilled, 8 to 24 hours. Alternately,

marinate in a zippered bag or bowl covered with plastic wrap.

2. Preheat oven to 425°F with racks in upper and lower thirds. Pour 1/2 cup water into each

roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway

through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer

ribs to a platter.

3. Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat,

then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil,

stirring occasionally. Boil until thick and syrupy and reduced to about 1 cup, about 15

minutes.

4. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Brush

some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot

and grill marks appear, about 6 minutes. Brush ribs with more glaze and serve remaining

glaze on the side.



Sticky Stove Top Balsamic Chicken Drumsticks

Coach Emily, I love you. Especially when you share INSANE recipes like this. WOW.

• 8 chicken drumsticks (2 lb)

• 1 cup water

• 1/2 cup balsamic vinegar

• 1/4 cup coconut aminos

• 1/8th cup water

• 3 tbsp sugar (brown)


Extra Flavorings (Optional)

• 2 tsp fresh grated ginger

• 2 tbsp Sriracha

1. Combine all ingredients (including Extra flavorings, if using) in a large skillet/fry pan or pot

over medium high heat. The chicken should be in a single layer.

2. Bring to boil, turn chicken, then turn down to medium so it simmers energetically but not

rapidly. DO NOT cover the pan with a lid.

3. Cook for 20 minutes, turning the chicken at 10 minutes.

4. At 20 minutes, the chicken should be cooked. Move the chicken to the side of the skillet,

propping and stacking them up on the edges of the skillet to clear the surface of the liquid as

much as possible so it can reduce.

5. Simmer for 5 minutes or until the liquid thickens (consistency of thick pouring cream) and

coats the chicken. Keep an eye on the sauce, once it starts to thicken it will reduce quickly,

don't let it go too far. Roll the chicken in the glaze.

6. Remove the skillet from the stove and stand for 5 minutes - the sauce will thicken slightly

more. Roll the chicken in the glaze again, then serve.


Desserts

Brazilian Carrot Cake

This is a basic carrot cake recipe with ganache. SO easy to make. BUT! I'm already thinking

Thanksgiving leftovers, so you could easily use leftover butternut squash to replace the

carrots. And if you want to make it gluten free, just use almond flour.

Carrot Cake:

• 2 cups (270g) 1/2-inch (1.3cm) carrot

slices (from about 3 medium carrots,

scrubbed but not peeled)

• 3/4 cup + 1 tablespoon (200ml) neutral

oil, like grapeseed

• 3 large eggs

• 1 3/4 cups (360g) sugar

• 1 3/4 cups + 2 tablespoons (240g) all-

purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon fine sea salt

Ganache Glaze:

• 6 ounces (170g) bittersweet chocolate,

roughly chopped (1 cup)

• 1 teaspoon honey

• 7 tablespoons (100g) unsalted butter, in

1/2-inch (1.3cm) slices

1. Heat the oven to 425°F (220°C) with a rack in the center. Butter a 10-inch (25cm) Bundt pan

and dust with flour or fine, dry breadcrumbs, tapping out the excess.

2. To make the carrot cake: Pile the carrots, oil, eggs, and sugar in the blender. Blend until

completely smooth. Pour the carroty mixture into a large bowl and sift the flour and baking

powder over the top. Add the salt and fold in the dry ingredients with a spatula until no traces

of flour remain.

3. Pour the batter into the prepared pan and bake for 5 minutes. Lower the oven temperature to

400°F (200°C) and continue baking for 30 minutes more, rotating the pan midway through

baking, until a toothpick stuck in the middle comes out clean or with just crumbs clinging.

4. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed

baking sheet to finish cooling.

5. To make the glaze, once the cake is fully cooled, set up a double boiler (or a metal bowl set

over a saucepan with an inch/2.5cm or so of simmering water). Add the chocolate, butter,

and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is well-

melted and smooth. (Alternately, do this in 30-second bursts in the microwave, stirring

between bursts till smooth.)

6. Spoon the glaze over the cake and leave it to set a bit before slicing and serving.

7. Store leftovers airtight at room temperature. If you don’t have a domed container and you

don’t want to disturb the glaze, poke a few toothpicks in the top of the cake and drape plastic

wrap over the top, tucking the edges beneath the cake.


Chocolate Peanut Butter Cups

Can't do peanut butter? Try any nut butter for this bad boy. I think it would be amazing

with raw crunchy almond butter. Nom.

I cut out the sugar from this recipe, just not needed IMHO.

• 9 ounces semisweet chocolate

(soy lecithin free)

• ¾ cup smooth natural peanut

butter



1. Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a

double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of

melted chocolate into each cup. Use an offset spatula or a small spoon to spread the

chocolate slightly up the sides of each baking cup; make sure you have an even chocolate

base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until

mostly solid.

2. Meanwhile, in a medium bowl, stir together peanut butter, vanilla extract and salt. (Make

sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut

butter mixture to a resealable plastic bag and seal it tightly.

3. Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the

center of each cup. With a very lightly moistened finger, tamp down the peanut butter and

make it flat and even, but leave a bit of space between the peanut butter and the edge of the

paper cup (you should be able to see a ring of chocolate peeking from below the peanut

butter).

4. Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of

each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top

and down the sides of the cup. Refrigerate until solid, about 30 minutes.



Coconut Flour Chocolate Chip Cookies

It's baking season, enjoy this #gluten free beauty!

• 2 eggs

• 1/3 cup avocado oil

• 1/3 cup sugar

• 2 Tbsp raw honey

• 1 tsp pure vanilla extract

• 1/3 cup coconut flour sifted

• 1/4 tsp baking soda

• 3/4 cups dark chocolate chips

1. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.

2. In a large mixing bowl, using a whisk or electric hand mixer, beat the eggs first, then add the

coconut sugar, honey, vanilla and avocado oil until and beat until smooth.

3. Add in the coconut flour, and baking soda, stirring with a spoon or rubber spatula to form the

cookie dough. Since coconut flour absorbs a lot of moisture, wait about a minute after

mixing for it to fully absorb the wet ingredients. Once absorbed the dough should be scoop-

able. You can chill the dough if necessary to get a scoop-able texture.

4. Fold in the chocolate chips, then scoop the dough onto the parchment lined baking sheet with

a medium cookie scoop, forming 12 cookies. They'll spread a bit while baking so make sure

to leave about 2" between cookies.

5. Bake in the preheated oven for 12 minutes or until set and golden brown. Cookies will be

too soft to handle right away, let them cool for at least 5 minutes on the baking sheet before

transferring with a spatula to wire racks to cool completely. Cookies will be very soft at

room temp and chewy after chilling. Store in the refrigerator for up to 5 days, they freeze

well too! Enjoy!



Fudgy Pumpkin Blondies with Chocolate Chips

MMMMM brownies- gluten free and tasting like fall with some pumpkin spice. I would add

some cardamom to this to make it really pop with flavor. Pumpkin is a BIT higher reactive,

so you could try delicata squash or butternut.

• 1 large egg

• ⅓ cup raw almond butter unsweetened

• ⅔ cup organic pumpkin puree

• ⅓ cup organic coconut sugar

• ¼ cup pure maple syrup

• 2 tsp pure vanilla extract

• 2 cups blanched almond flour

• ¾ tsp baking soda

• ¼ tsp fine grain sea salt

• 1 tsp ground cinnamon

• 2 tsp pumpkin pie spice

• ¾ cup dark chocolate morsels

1. Preheat your oven to 350 degrees and line an 8 x 8 metal square pan with parchment paper.

2. In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar, maple

syrup, and vanilla. In a separate bowl, combine the almond flour, sea salt, cinnamon,

pumpkin pie spice, and baking soda.

3. Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully

absorbed and a thick sticky batter forms. Lastly, stir in the dark chocolate chips, leaving

some to sprinkle on top.

4. Transfer to the prepared square pan and use a rubber spatula to evenly spread. The mixture

will be sticky but do your best to get every last drop in there!

5. Bake in the preheated oven for 22-25 minutes or until set in the center.

6. Allow to cool completely in the pan on a cooling rack for at least 2 hours before cutting and

serving. Drizzle melted chocolate chips over the top if desired. Enjoy! Store leftovers in the

refrigerator, covered, up to 4 days.


Ina Gartin’s Triple Chocolate Loaf Cakes

I think I am making this recipe this weekend and will have one ready for Thanksgiving! She

uses 2 cups of sugar, so I cut one out, but frankly this weekend I am just going to try a half

cup (as opposed to 2- that's nuts). Bittersweet chocolate, cocoa powder and chocolate

chips go into these moist tea cakes. Making two means you’ll have one to save for a

“chocolate cake emergency,” says Ina Garten. Garten recommends Pernigotti brand cocoa

powder, which is available via online gourmet purveyors. The loaves can be wrapped well

and kept at room temperature for up to 4 days. You can wrap and freeze them in zip-top

bags for up to 3 months.

• 16 tablespoons (2 sticks) unsalted butter,

at room temperature, plus more for the

pans

• 2 tablespoons plus 2 cups flour, plus more

for the pans

• 1 cup boiling water

• 5 ounces bittersweet chocolate, such as

Lindt, coarsely chopped

• 2 tablespoons unsweetened cocoa powder

(see headnote)

• 1 teaspoon instant coffee granules


• 1 1⁄2 teaspoons sea salt

• 1 cup coarsely chopped nuts of choice

• 1 cup semisweet chocolate chips

• 1 cup loosely packed dark brown sugar

• 3 extra-large eggs, at room temperature

• 2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees. Use a little butter and flour to grease then dust the inside of

two 8 1/2-inch-by-4 1/2-inch loaf pans, then line the bottoms with parchment paper.

2. Pour the boiling water into a 2-cup liquid (glass) measuring cup, then add the bittersweet

chocolate, cocoa powder and coffee granules, stirring until smooth. Let cool for 15 minutes.

3. Sift together the 2 cups of flour, the baking powder and salt in a bowl. Combine the walnuts,

chocolate chips and the remaining 2 tablespoons of flour in a separate bowl.

4. Combine the 16 tablespoons of butter and both sugars in the bowl of a stand mixer or

handheld electric mixer; beat on medium speed for 2 minutes. Reduce the speed to low; add

the eggs one at a time, and then the vanilla extract, stopping to scrape down the sides of the

bowl as needed.

5. Alternating in thirds, add the flour mixture and the melted chocolate mixture, beginning and

ending with the dry ingredients, to form a thick batter. Stir in the nut/chips mixture by hand,

until evenly distributed.

6. Divide the batter evenly between the pans; bake (middle rack) for 50 to 60 minutes, until a

toothpick inserted in the center comes out clean. (Test in a few places, because you may poke

into a melted chocolate chip.) The tops may crack; that’s okay. Cool in the pans for 30

minutes, then loosen the edges of the cakes with a rounded knife to turn out the cakes onto a

wire cooling rack. Discard the parchment.

7. Cool to room temperature before slicing or storing.


Maple Pecan Pie Bars

You could use this recipe or sub out the crust for the almond flour crust from The Plan

Cookbook!

Crust:

• 1 1/4 cups all-purpose flour

• 1 cup cake flour

• 6 tablespoons packed light brown sugar

• 1/2 teaspoon salt

• 8 ounces (16 tablespoons) good-quality unsalted butter, melted

• 1 teaspoon vanilla bean paste or vanilla extract

Filling:

• 4 ounces (8 tablespoons) unsalted butter

• 1/2 cup packed light brown sugar

• 1/2 cup pure maple syrup

• 2 tablespoons coconut cream of heavy cream

• 1 teaspoon vanilla bean paste or vanilla extract

• Pinch salt

• 3 cups chopped pecans

Crust:

1. Arrange a rack in the middle of the oven and heat to 350°F. Line a 9x13-inch baking dish

with parchment paper.

2. Place the all-purpose flour, cake flour, brown sugar, and salt in a medium bowl and whisk to

combine. Add the melted butter and vanilla and, using a fork, stir until it forms a thick, sandy

dough. It should be fairly moist and will seem a bit greasy at this point.

3. Transfer the mixture to the prepared baking dish and press evenly into the bottom. Transfer

the dish to the freezer for 10 minutes (or the refrigerator for 30) to allow the dough to firm

up. Bake until the crust is set and dry on top but not yet browned (a bit of golden color

around the edges is ok), 18 to 20 minutes. Let the crust cool for at least 20 to 30 minutes

before adding the filling.

Filling:

4. Place the butter, brown sugar, and maple syrup in a medium saucepan over medium heat

until the butter is melted, and the sugar is dissolved. Remove from the heat and whisk in the

crème fraîche or heavy cream, vanilla, and salt. Fold in the pecans. At this point, the topping

will be very loose and liquidy.

5. Pour the mixture over the crust and use an off-set spatula to spread the pecans evenly. Bake

until the mixture is hot and very bubbly around the edges, 18 to 20 minutes.

6. Remove from the oven and allow to cool and set overnight — the topping will still be a bit

loose when you first take the bars from the oven, but they will gradually firm up. (If you need

to cut the bars sooner, once the pan is cool, place the bars in the refrigerator for a few hours

to help them set more quickly.)

7. To slice the bars, grasp the paper or foil and lift the slab out of the pan onto a cutting board.

Cut into squares.


Mini Baked Churro Bites

Yum!!! Bray LOVES churros! Totally making these!

Churros:


• ½ cup plus 1 tablespoon sugar

• Large pinch fine salt

• ½ cup water

• ½ cup all-purpose flour

• 2 large eggs, lightly beaten

• Large pastry bag and 1/2-inch wide star

tip

• 2 teaspoon ground cinnamon

Caramel-Mango Sauce:

• ¼ cup sugar

• Pinch fine salt

• ¼ cup water

• ½ cup fresh or frozen and thawed mango

chunks (about 1/2-inch)

• 1 tablespoon unsalted butter

Churros:

1. Adjust the oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F.

2. Line 2 baking sheets with parchment.

3. Bring 4 tablespoons of the butter, 1 tablespoon of the sugar, the salt and 1/2 cup of water to a

boil in a small saucepan over medium heat. Add the flour and stir constantly until the mixture

forms a ball. Transfer to a large bowl and beat with an electric mixer on medium-low until

the dough is cool to the touch. Add the eggs one at a time and beat until incorporated.

Transfer to a large pastry bag fitted with a 1/2-inch wide star tip.

4. Pipe the batter into 2-inch lengths about 2 inches apart on the prepared baking sheets.

5. Bake until golden brown, rotating the trays from top to bottom about halfway through, 15 to

18 minutes. Let sit on the baking sheets for a few minutes.

6. Melt the remaining 3 tablespoons of butter in a medium microwave-safe bowl. Toss 1/4 cup

sugar and 1 teaspoon cinnamon together in another medium bowl.

7. Working in small batches, dip the churros completely in the melted butter and let any excess

drip off, then toss in the cinnamon-sugar until completely coated. Once the cinnamon-sugar

mixture is too wet to coat, mix together a fresh batch with the remaining 1/4 cup sugar and 1

teaspoon cinnamon. The churros can be baked and coated 1 day ahead of time and stored at

room temperature in an airtight container.

Caramel-mango sauce:

8. Bring, the sugar, salt and 1/4 cup of water to a boil in a small saucepan over medium heat.

Continue to cook, swirling the saucepan occasionally but not stirring, until the mixture turns

a medium caramel color (slightly darker than honey), about 5 minutes.

9. Remove from the heat and stir in the mango and butter (take care, the mixture will bubble).

Let the mixture cool for a few minutes in the saucepan, then transfer to a food processor and

process until smooth.

10. Keep refrigerated until ready to use. The caramel-mango sauce can be made a day ahead.

Serve the churros with the caramel-mango sauce for dipping.



Mocha Chocolate Tart

GM beautiful folks! I hope everyone had a great weekend! Just a reminder that if you don't

leave comments and questions on the end o' day posts I may not see them (esp. from a

weekend). Look at this recipe!!!! I would just use homemade whipped cream to keep it

simple. And maybe the almond flour crust from The Plan Cookbook.

Crust:

• 8 oz chocolate graham crackers

• 1/4 cup granulated sugar

• 8 tablespoons butter, melted

Filling:

• 1/2 cup plus 2 tablespoons heavy cream

• 5 oz bittersweet chocolate, chopped

• 1 large egg, room temperature

• 1 1/2 tablespoons instant espresso powder

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• Crème fraîche whipped cream

• 1/2 cup heavy cream

• 2 tablespoons powdered sugar

• 1/4 cup Crème Fraîche

• 1 large vanilla bean pod, seeds scraped out

1. Preheat oven to 350°F. Lightly grease a large rectangle tart pan (can also use a round one!)

2. In a food processor or blender, pulse chocolate grahams until finely ground. Pour into a

mixing bowl and mix with sugar and melted butter until mixture resembles wet sand.

3. Place mixture into tart pan and press evenly into the bottoms and sides of the pan. Blind bake

the crust by placing a piece of parchment paper on top of the prepared crust, then pouring in

uncooked rice on top of the parchment paper. Bake for 10 minutes while you make your

filling.

4. Place cream in a small saucepan and heat over low heat until scalding (just less than boiling).

Remove from heat and add in chopped chocolate. Let sit for 5 minutes, then whisk to

combine. Chocolate should be fully melted by this point!

5. Add in the egg, instant espresso powder, vanilla extract, and salt, whisking especially as you

add in the egg.

6. Take tart crust out of the oven and remove parchment paper and rice. Pour in filling mixture,

then bake for another 15 minutes. Remove from oven and allow to cool completely before

topping with whipped cream.



Molly Yeh's Dark Chocolate Marzipan Scone Loaf Recipe

WOW! This looks great for a post-Thanksgiving decadent breakfast!

• 7 to 8 ounces marzipan, chopped into 1/2-inch pieces

• 1 tablespoon powdered sugar

• ½ cup dark chocolate chips

• 2 cups all-purpose flour or almond flour

• 1 tablespoon baking powder


• 2 tablespoons plus 1 teaspoon granulated sugar

• ¾ cup cold unsalted butter, cut into 1/2-inch cubes

• 2 large eggs

• ½ cup buttermilk or heavy cream or coconut milk


• ½ teaspoon almond extract

1. Heat oven to 400° F. Line an 8 x 4-inch loaf pan with parchment paper, allowing 1-inch

wings to hang over the edges on the long sides.

2. In a large bowl, toss together the marzipan and powdered sugar to coat. Add the chocolate

chips and set aside.

3. In a food processor, combine the flour, baking powder, salt, and 2 tablespoons of the sugar

and pulse to combine. Add the butter cubes and pulse until the butter is in the size of peas.

Add this to the bowl with the marzipan. (Note: If you don’t have a food processor, you can

cut the butter in quickly with your hands or a pastry blender.)

4. In a small bowl, whisk together the eggs, buttermilk or cream, and the extracts and add to the

dry ingredients. Use a wooden spoon or spatula to stir until just combined.

5. Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with the

remaining 1 teaspoon sugar and bake until deep golden brown on top and firm when you

poke it with your finger, with no squishy give (indicating an undercooked middle). Begin

checking for doneness at 40 minutes. If you want to be extra sure it’s done, an instant-read

thermometer should read 205°F to 212°F (95°C to 100°C) in the middle.

6. Cool in the pan on a wire rack for 10 minutes. Using the parchment wings, remove to the

rack to cool completely. Slice with a serrated knife and serve with jam.


Poached Apricots and Peaches with Toasted Almonds

Yum yum yum

As always you can sub coconut cream for whipping cream and there’s also a recipe in The

Plan Cookbook for Katie’s whipped cream. It’s just best to not let it sit for too long. This

recipe calls for ice cream which of course is great, but you could also do sorbet or coconut

ice cream or rice dream to make it vegan.

• Juice of 2 lemons

• 3½ ounces sugar

• ½ vanilla pod, split lengthwise

• 12 ripe apricots, halved and stoned

• 3 ripe peaches, halved and stoned

• 1 tablespoon cognac, Armagnac or Drambuie

(optional)

• 1 cup heavy cream, whipped until firm

• 1⅓ cups flaked almonds, toasted

• 6 scoops vanilla ice cream

• Confectioners’ sugar, for dusting

1. Combine 3½ ounces water with the lemon juice, sugar and vanilla pod in a wide saucepan

over high heat and bring to a boil.

2. Place the apricots and peaches in the syrup and shake the pan so the fruit is well coated.

Cover the pan with parchment or foil and simmer for 15 minutes or until the fruit is soft.

Transfer the fruit to a bowl and stir in the cognac, if using. Set aside to cool, then refrigerate

until cold.

3. Spoon the whipped cream into a piping bag fitted with a small serrated nozzle. Pipe a little

cream into six tall glasses. Top with the poached apricots and peaches and then sprinkle half

the almonds on top. Add a scoop of vanilla ice cream and pipe rosettes of whipped cream on

top. Sprinkle with the remaining toasted almonds and dust with confectioners’ sugar before

serving.



Pumpkin Bread with Brown Butter and Bourbon

Yay a fun bread with no baking powder!

• ½ cup (1 stick) unsalted butter

• ¼ cup bourbon

• 1 tablespoon vanilla

• 1¾ cups pumpkin purée, homemade or

canned (1 15-ounce can)

• 4 eggs

• ½ cup avocado oil


• 1 cup whole wheat flour

• 1¾ cups light brown sugar

• 1½ teaspoons baking soda

• 1 teaspoon fine sea salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground cardamom

1. Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch

loaf pans with butter or line with parchment paper.

2. In a large skillet, melt 1/2 cup (1 stick) butter over medium-high heat. Reduce heat to

medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a

fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully.

(A tip: You will know your brown butter is almost ready when the frantic sound of bubbling

begins to die down, so use your ears as well as your eyes and nose.)

3. In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the

2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil.

With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir

to combine.

4. In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar,

baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry

ingredients and stir to combine.

5. Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and

transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the

center of the loaf comes out clean. Allow bread to cool completely before removing from

pan.


Roasted Raspberry Peach Tart

What a fun simple recipe. You could always use The Plan Cookbook's ginger snickerdoodles

for the pie crust as well and skip the step of baking the crust.

• 1¾ cups ginger cookie crumbs (I like Anna's

Ginger Thins)

• 10 tablespoons unsalted butter, melted

• 1½ pounds peaches, cut into fat slices

• 1-pound raspberries

• ¼ cup granulated sugar, divided

• Pinch sea salt


• Whipped cream, for serving

1. Preheat the oven to 350°F. In a medium bowl, mix the cookie crumbs and melted butter to

combine. The crumb mixture should hold together well when squeezed between your fingers.

Press the crust evenly into a 9-inch tart pan (it works with either a circle or a square pan).

2. Bake the crust for 10-12 minutes, or until it’s slightly golden brown and appears set. Cool

completely. Raise the oven temperature to 400°F.

3. Place the peaches and raspberries in two separate medium bowls. Sprinkle half the sugar and

a little bit of salt over each fruit and toss gently to combine. Let macerate until the fruit

appears juicy, 10-15 minutes. Roast each fruit on their own baking sheet, as they will take

different amounts of time.

4. Roast the peaches until tender, 15-20 minutes. Roast the raspberries until just tender, 10-12

minutes.

5. Drizzle 2 tablespoons of honey over each tray of roasted fruit and give one or two gentle

tosses to combine. Let each fruit mixture cool completely on their baking sheet. Arrange the

fruit inside the cooled crust.

6. If the fruit is super juicy, you can sort of drain it from the excess juice with a slotted spoon

before putting into the crust. If the juice on the baking sheet is more jammy in texture, you

can scoop it right into the crust with the fruit. Serve with whipped cream. (The tart should be

served relatively soon after assembly. Depending on the combination of fruits and cookie

type used, the crust can start to absorb moisture from the fruit after 2-3 hours and may

eventually become soggy.)



Thanksgiving Rum Pecan Truffles

I altered that pecan recipe to not only be gluten free but seriously cut down on the sugar. I

swapped out white sugar for the brown and it had no effect on the consistency

The best thing about this recipe? It’s got enough protein that you don’t need to feel guilty. I

mean I wouldn’t say have it before a workout 😉... this was the hit at our dinner last night

and thanks to @sn_12349 for your superb help!

• 2 cups pecan pieces

• 1½ cup almond flour

• ¼ cup sugar of choice

• ¼ teaspoon sea salt

• 2 tablespoons maple syrup, honey or

agave

• ¼ cup dark rum

• 1 teaspoon vanilla

• 7 ounces chocolate chips (a little over

a cup)

1. Dry toast the pecans in a skillet over medium heat for 1-2 minutes stirring frequently

2. Add all ingredients, except chocolate, to a food processor and mix well.

3. Form into ½ inch balls and place on a baking tray. Freeze for 2 hours.

4. Melt chocolate in a microwave. Set for 2 minutes and stop every 15 seconds to stir

5. Dredge the truffles through the chocolate. Let’s sit for 15 minutes or refrigerate. Enjoy at

room temperature.


Vegan No-Bake Fruit Tarte

To make the crust, simply blitz cashew meal, a natural sweetener, and salt in a food

processor, then press and freeze in a pie pan. For the filling, Sriboonruang insists on using

raw, organic soaked cashews, which (with the help of nut milk and natural sweeteners)

transform into a custardy filling. The fruit is up to you—we went with summery berries

and kiwi, but feel free to experiment with whichever juicy or crisp fruit strikes your fancy.

Our test kitchen chefs made this tart on a sweltering August day, so we found a little more

freezer time was helpful to ensuring it set. But we can’t speak to how well it keeps—we ate

it all in 15 minutes flat."

Crust:

• 1 3/4 cups cashew meal

• 2 1/2 tablespoons agave/maple

syrup/coconut nectar

• 1/8 teaspoon Himalayan salt

Filling:

• 3/4 cup cashews


• 1/4 cup agave/maple syrup/ coconut

nectar

• 3 tablespoons nut milk of your choice

• 2 tablespoons lemon juice

• 2 tablespoons alcohol-free vanilla extract

• 1/8 teaspoon Himalayan salt

• 1 bunch your favorite summer fruits

1. Soak cashews overnight or at least 5 to 6 hours.

2. In a food processor, process all the crust ingredients until well blended (15 to 20 seconds).

Don't over-blend it.

3. Press the crust mixture on the pie/quiche pan. Freeze it (we use a bottomless pie pan, so we

can un-pan the crust after freezing it for at least an hour).

4. Rinse and drain the soaked cashews. In a blender, blend all filling ingredients until smooth

and creamy.

5. Pour the cream mixture on the crust (the crust will be filled only halfway. We want to leave

enough room for the fresh fruits).

6. Add your favorite fruits in the filling. Make sure you push all the fruits all the way down to

the bottom on the crust. You can add as many fruits as you wish. We stop once the filling

raises up the same level of the edges of the crust.

7. Let it set in the freezer for 30 minutes, or in the fridge for at least 2 hours. Add your favorite

fruits on top when the filling is set.



Cocktails

Smoky Pear and Ginger Margarita

MMMMM time to start making fall cocktails

• 1 1/2 ounces pear juice or

nectar

• 1-ounce tequila

• 1-ounce mezcal

• 3/4 ounce fresh-squeezed

lime juice

• 1/2-ounce Agave in the Raw

• 1 dash aromatic bitters

• 1-piece fresh ginger (a thin

slice or two, cut in half)

• 1-piece candied ginger, for

garnish (optional)

1. If you'd like a salt rim, dump the salt onto a small plate, and prepare an (empty) rocks glass

by rubbing a lime wedge around the edge of the glass. Dip the wet glass rim in the salt and

move it around until the rim is well coated.

2. Fill your glass with ice.

3. Combine the pear juice, tequila, mezcal, lime juice, agave, and sliced ginger into a cocktail

shaker over ice. Shake vigorously for 10-15 seconds. Double strain (pour through a mesh

strainer) into your ice-filled glass.

4. Garnish with a cocktail skewer of candied ginger, if you're feeling fancy, and another drop or

two of the bitters.


Documents

The Plan Your Community Recipe Book - Lyn-Genet Recitas · 2018-12-30 · • 1 lemongrass stalk, cut into 3-inch pieces • •2 medium butternut squashes (about 4 pounds), peeled,