Created on 9/16/2024
Ingredients:
Instructions:
Step One: Add ice to a glass, pour in pomegranate juice, seltzer water and lemon
Created on 9/16/2024
Ingredients:
Instructions:
Step One: Scrub and rinse the carrots well. If the tops are clean-looking, you can leave them on. If not, trim off the very top 1/2 inch or so. If using carrots with the leafy green tops, you can juice the whole thing, but your juice color may change.
Juice according to your equipment and enjoy
Notes: The juice will keep nicely in an airtight container for up to 48 hours in the fridge but is best fresh within a few hours. Give a good stir before drinking. Makes about 2 cups.
Story: My dad recently was diagnosed with cancer, so I went down the rabbit hole of finding wellness shots that are good for our respiratory system. I had to buy a new juicer (of course!) and this recipe is a fan favorite at work and at home.
Created on 8/16/2024
Ingredients:
Bread Ingredients
Cream Cheese
Baking Instructions:
Step One: Preheat oven to 350F and prepare a 9×13″ pan by lining the bottoms with parchment paper and lightly greasing and flouring the sides
Step Two: In a large bowl, whisk together your flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg
Step Three: Add your canola oil and melted butter and stir well (batter will be pretty stiff and thick at this point, I usually use an electric mixer or my stand mixer to combine everything nicely)
Step Four: Add eggs, one at a time, stirring well after each addition. Then stir in vanilla extract. Then Stir in carrots and nuts (if using) until ingredients are well-combined
Step Five: Evenly divide carrot cake batter into prepared baking pans and bake on 350F for approximately 45-50 minutes
Step Six: Allow cakes to cool in the pans for 10 minutes, then run a knife around the edge and invert onto cooling rack to cool completely
Cream Cheese Instructions:
Step One: Combine butter and cream cheese in a large bowl and use an electric mixer to beat until creamy, well-combined, and lump-free
Step Two: Add vanilla extract and sprinkle salt into the bowl and stir well to combine
Step Three: With mixer on low, gradually add powdered sugar until ingredients are completely combined (be sure to scrape the sides and bottom of the bowl with a spatula)
Step Four: Once your cake has cooled completely, cover with frosting
Created on 8/9/2024
Ingredients:
Garnish:
Instructions:
Step One: Add pork, cabbage, garlic, green onion, hoisin, sesame oil, ginger and a large pinch of salt and pepper to a large bowl. Mix until well combined
Step Two: Fill a small bowl with water. Lay out a dumpling wrapper and use your finger dipped in water to wet the entire edge of the wrapper. Scoop about a tablespoon of filling into the center of the dumpling wrapper. A cookie scoop works well for this
Step Three: Fold the wrapper and press the edges together to seal the dumpling into a half-moon shape. Place the dumpling onto a baking sheet, gently pressing it down so the bottom flattens and it can stand on its own
Step Four: Heat 2 tablespoons oil in a large saute pan over medium heat. Working in batches of about 6-8 (depending on the size of your pan) add dumplings, flat side down, and cook for about 1-2 minutes or until the bottom is a dark golden brown.
Step Five: Carefully pour a 1/4 cup of water into the pan and cover immediately. The mixture of oil and water will cause the pan to spit and spatter oil everywhere, so be sure to have the lid handy before pouring the water. Cook the dumplings, covered for 3-4 minutes or until all the water has been absorbed
Step Six: Remove the lid and cook for another 30 seconds or so, until the bottoms are crisp again. Repeat with remaining dumplings. Add more oil as necessary so that the bottom of your pan is always coated in a thin layer of oil
Step Seven: Serve with soy sauce and garnish with sliced green onion and sesame seeds
Created on 8/9/2024
Ingredients:
Instructions:
Step One: Preheat the oven to 350F. Grease 3 mini loaf pans (or one 9×5 loaf pan) with cooking spray or coconut oil
Step Two: In a medium bowl, combine the dry ingredients. Whisk to evenly distribute
Step Three: Add the brown sugar, white sugar, eggs, oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine
Step Four: Pour the batter into the prepared loaf pans. Bake for 30-35 minutes, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature
Created on 7/8/2024
Ingredients:
Instructions:
Step One: Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes
Step Two: Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine
Step Three: Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist
Created on 7/8/2024
Ingredients:
FOR THE CINNAMON-SUGAR MIXTURE
FOR THE (OPTIONAL) GLAZE
Instructions:
Step One: Preheat your oven to 350°F. Grease and line with unbleached parchment paper a standard 9-inch x 5-inch loaf pan and set it aside
Step Two: In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well
Step Three: Create a well in the center of the dry ingredients and add the butter, buttermilk, eggs, and vanilla, mixing to combine after each addition. The batter will be thick and fluffy
Step Four: In a small bowl, place the granulated sugar and cinnamon, and mix to combine well
Step Five: Scrape half of the quick bread batter into the prepared loaf pan, and spread into an even layer with a wet spatula
Step Six: Place half of the cinnamon-sugar mixture on top and shake into an even layer
Step Seven: Place the remaining batter on top followed by the remaining cinnamon-sugar mixture, in the same manner
Step Eight: Using a wet butter knife at an angle perpendicular to the bottom of the loaf pan, carefully swirl the batter in all directions. The top of the batter should be craggy and uneven
Step Nine: Place the loaf pan in the center of the preheated oven and bake for 30 minutes at 350°F
Step Ten: Lower the oven temperature to 325°F, rotate the loaf pan 180°, and continue to bake until a toothpick inserted in the center of the loaf comes out with no more than a few moist crumbs attached, and the top is light golden brown and firm to the touch (about another 15 minutes)
Step Eleven: Remove from the oven and allow to cool in the baking pan for 15 minutes before transferring to a wire rack to cool completely
Created on 7/8/2024
Ingredients:
Instructions:
Step One: Toss 1½ lb. skinless, boneless chicken thighs (about 6) with 2 Tbsp. Cajun seasoning, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. extra-virgin olive oil in a medium bowl to coat
Step Two: Toss 2 ripe peaches, peeled, cut into ½” pieces, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a mesh sieve set inside another medium bowl to combine; set aside
Step Three: Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook chicken in a single layer, turning halfway through, until charred in spots and cooked through, 12–16 minutes. Transfer to a platter
Step Four: Discard (or drink; it’s delicious!) any juice in bowl. Transfer peaches to bowl and add zest and juice of 1 lime and 1 cup cilantro leaves with tender stems and toss gently to combine. Taste peach salsa and season with more salt if needed. Spoon over chicken thighs
Created on 7/8/2024
Ingredients:
Instructions
Step One: Heat a dry large nonstick skillet or wok over high. Add 1 Tbsp. vegetable oil, then 1 lb. hot Italian sausage, casings removed. Using a wooden spoon, break up sausage into bite-size pieces and cook, stirring every couple of minutes, until sausage is mostly cooked through with some golden brown edges, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate. Pour fat in skillet into a small heatproof bowl or measuring glass
Step Two: Add 1 Tbsp. fat back to pan and cook 1 medium onion, thinly sliced, tossing every 30 seconds or so, until softened but not floppy, about 3 minutes. Stir in 4 garlic cloves, thinly sliced, and 1 small jalapeño, thinly sliced, and cook, stirring often, until softened, about 2 minute. Transfer to plate with sausage
Step Three: Heat another 3 Tbsp. fat (or vegetable oil if you’ve run out of fat) in same pan. Add 1 lb. brussels sprouts, halved, season with kosher salt, and toss to combine. Arrange brussels sprouts so each piece has as much contact with pan as possible. Let cook, undisturbed, until golden brown around edges underneath, about 3 minutes. Toss and pour in 2 Tbsp. soy sauce and ½ cup water. Reduce heat to medium, cover pan, and cook until brussels sprouts are just tender, about 5 minutes. Remove pan from heat and return sausage and onion mixture back to pan if you have room. Add 1 Tbsp. sherry vinegar or red wine vinegar and 2½ tsp. five-spice powder and toss to combine. (If you don’t have enough room in the pan, toss everything together in a large bowl.)
Story: Drew and my work schedules are so crazy right now. He is working 60 hours weekends, and I had to find a recipe that comes together in under 30 mintes, tastes delicious, and is good for Drew’s lunches.
Created on 6/21/2024
Ingredients:
To Serve:
Instructions:
Step One: Remove the chicken meat from the rotisserie chicken. Shred and set aside until ready to serve
Step Two: Place the bones of the rotisserie chicken in a large microwave-safe bowl. Add the onion, ginger, cinnamon stick and star anise. Top with 2 litres (2.1 qt) of water. Microwave on high (1000W) for 10 minutes. Crumble in the beef stock cubes and stir to combine. Microwave on high for a further 5 minutes. Remove from the microwave and strain the broth, discarding the solids. Taste and season with the fish sauce and salt to taste
Step Three: In the meantime, soak the noodles in room temperature water for 10-15 minutes or until softened slightly. Cook in boiling water for 2-3 minutes or until the noodles are just tender. Drain and divide among serving bowls
Step Four: To serve, top the noodles with onion slices, chicken meat and spring onion. Ladle over hot broth (reheat in the microwave if you need). Serve with the bean shoots, Thai basil, lemon, chilli, hoisin and sriracha