Author: Lia Fireheart

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Nicoise Salad

The proportions of this salad as written are baffling to me so I’m going to be amending it on stream.

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Nicoise Salad

Ingredients

  • For the Lemon Vinaigrette

  • ⅓ cup extra virgin olive oil

  • ¼ cup lemon juice

  • 1 tablespoon minced shallot

  • 1 tablespoon Dijon mustard

  • 1 tablespoon whole grain mustard

  • ½ teaspoon kosher salt

  • ½ teaspoon freshly ground black pepper

  • For the Nicoise Salad

  • 2 cups petite white or red potatoes

  • 6 ounces fresh green beans , stems trimmed

  • 3 ounces white tuna in olive oil , drained

  • 5 ounces kalamata olives , about 1 cup, drained

  • ½ cup thinly sliced red onion

  • 4 ounces capers , about ⅓ heaping cup, drained

  • 8 ounces cherry tomatoes , about 1 ½ cups, sliced in half

  • 4 hard-boiled eggs , halved or quartered

Directions

  • First, make the vinaigrette by adding all of the ingredients to a jar fitted with a lid, close tightly, shake well, and set aside.
  • Add the potatoes to a medium pot and fill with enough water to cover the potatoes by 1 inch then bring to a boil. Add 1-2 teaspoons of kosher salt, reduce to a rolling simmer, and cook until tender so the potatoes can be pierced with a fork or skewer (about 15 minutes). Use a spider or strainer to transfer the potatoes from the pot, reserving the hot water. Cut the potatoes in half and place in a bowl then while still warm, drizzle with 2-3 tablespoons of the vinaigrette dressing and set aside to cool.
  • Add the green beans to the pot of hot water and simmer for 1 minute or until the green beans turn bright green. Drain the water and set the beans aside to cool.
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  • On a large platter, arrange the tuna, potatoes, green beans, halved tomatoes, boiled eggs, olives, red onion, capers, and hard-boiled eggs. Season with kosher salt and freshly ground black pepper and drizzle the salad with the vinaigrette or serve it on the side.

Notes

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Corn Chowder Salad

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Corn Chowder Salad

Ingredients

  • 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick

  • 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice

  • 2 red bell peppers, cut into 1/2-inch dice, although I made mine smaller

  • 6 large or 8 medium ears of corn, kernels removed (I used 8 large and it was a massive salad)

  • 1 medium red onion, thinly sliced

  • 1/4 cup cider vinegar

  • Salt and crushed red pepper to taste

Directions

  • Cook bacon: In a large frying pan, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 to 10 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
  • Fry potatoes, peppers and corn: Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderately high heat until they start to brown, about about 3 to 6 minutes. Stir and cook for about 2 minutes longer, until almost tender; they’ll finish cooking with the other vegetables. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through but still crisp, about 3 minutes.
  • Assemble and serve: Transfer the vegetables to a large bowl and stir in the onion, cider vinegar and bacon. Season with red pepper and salt to taste. Serve warm, or at room temperature.

Notes

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Birthday Cake Popcorn

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Birthday Cake Popcorn

Ingredients

  • 1 bag of popcorn, popped

  • 8 ounces of white chocolate candy coating, melted (I used Enjoy Life dairy free white chocolate chips)

  • 4 heaping teaspoons of yellow cake mix

  • 6 birthday cake Oreo cookies, crumbled

  • Assorted sprinkles

Directions

  • Pop popcorn and spread out on a paper towel, removing any kernels or burnt pieces, and place in a large bowl. Mix in smashed Oreos.
  • Melt white chocolate in the microwave in 30 second intervals, stirring in between, until melted and smooth. It took me about a minutes. Stir in cake mix until smooth, then stir in about 3 teaspoons of sprinkles. Immediately pour over popcorn. Using a wooden spoon, mix the popcorn and M&Ms until completely coated.
  • Pour out onto wax paper or into a wax-paper lined jelly roll pan and spread into a single layer. Sprinkle with sprinkles until festive, then let cool and harden. Break into pieces and enjoy!

Notes

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Black Cocoa Cake

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Black Cocoa Cake

Ingredients

  • 1 3/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon salt

  • 3/4 cup black cocoa powder

  • 1/2 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 2 eggs room temperature

  • 1 cup almond milk room temperature

  • 1 teaspoon pure vanilla extract

  • 1 cup freshly brewed hot coffee

Directions

  • Pre-heat oven to 350 F. Prepare two 8-in cake pans, buttering sides of pan and and bottom of pan. Line with parchment rounds. Butter the parchment and dust the bottom and sides with cocoa powder
  • In a medium-sized bowl mix flour, baking soda, baking powder, salt and black cocoa powder.
  • In a separate bowl, with an electric mixer or in a stand mixer, cream butter and sugar for 3 minutes on medium-high speed, until light and fluffy. Add eggs, one at a time, beating after each addition.
  • Start adding flour mixture, alternating with milk, and beat on medium speed until fully combined. Beat for 1 more minute. Add vanilla extract and coffee and mix until just combined.
  • Distribute batter evenly in both cake pans and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out with just a few crumbs. Let sit on the pan for 15 minutes, then remove from pan and place on a wire rack to cool completely.

Notes

  • recipe from Sweet Fix Baker
  • I used leftover Swiss Meringue Buttercream to frost my cake. The original recipe link above also has a chocolate frosting recipe you could use.
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Vietnamese Chicken Salad

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Vietnamese Chicken Salad

Ingredients

  • For the dressing

  • 3 tbsp fish sauce

  • 2 tbsp lime juice

  • 3 tbsp water

  • 4 tbsp rice vinegar (or distilled white vinegar)

  • 2 tbsp sugar

  • 3 garlic cloves, minced

  • 2 spicy peppers of choice, minced

  • For the salad

  • 1/3 head green cabbage, shredded

  • 1/3 head red cabbage, shredded

  • 2 carrots, coarsely shredded

  • 1 red bell pepper, chopped

  • 1/2 red onion, chopped

  • 1/2 cup cilantro, chopped

  • 1/2 cup mint, chopped

  • 5 cups shredded chicken (I used about 3/4 rotisserie chicken)

  • 1/2-1 cup chopped roasted peanuts

  • 3 tbsp black sesame seeds

Directions

  • For the dressing
  • Whisk all ingredients together. If making salad for individual portions to be eaten later, store separately from the salad.
  • For the salad
  • In a very large bowl, combine all ingredients. If preparing for individual portions to be eaten later, divide into four or five containers. If serving all at once, toss with dressing and serve.
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Green Couscous

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Green Couscous

Ingredients

  • 1 cup couscous

  • 3/4 cup boiling water

  • 1 small onion, thinly sliced

  • 1 tbsp olive oil

  • 1/4 tsp salt

  • 1/4 tsp ground cumin

  • Herb Paste

  • 1/3 cup chopped parsley

  • 1 cup chopped cilantro

  • 2 tbsp chopped tarragon

  • 2 tbsp chopped dill

  • 2 tbsp chopped mint

  • 6 tbsp olive oil

  • 1/2 cup pistachios, toasted and roughly chopped

  • 3 green onions, finely sliced

  • 1 fresh green chile, finely sliced

  • 1 1/4 cup arugula leaves, chopped

Directions

  • Place the couscous in a large bowl and cover with the boiling water or stock. Cover the bowl with plastic wrap and leave for 10 minutes.
  • Meanwhile, fry the onion in the olive oil on medium heat until golden and completely soft. Add the salt and cumin and mix well. Leave to cool slightly.
  • To make the herb paste. Place all the ingredients in a food processor and blitz until smooth.
  • Add the herb paste to the couscous and mix everything together well with a fork to fluff it up. Now add the cooked onion, the pistachios, green onions, green chile and arugula and gently mix. Serve at room temperature.

Notes

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Harissa Orange Chicken Thighs

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Harissa Orange Chicken Thighs

Ingredients

  • 1/2 medium navel orange

  • 3 tablespoons harissa paste

  • 2 tablespoons olive oil

  • 2 tablespoons honey

  • 1 teaspoon kosher salt

  • 4 large bone-in, skin-on chicken thighs (about 2 pounds total)

  • Fresh cilantro leaves, for garnish (optional)

Directions

  • Finely grate the zest from 1/2 medium navel orange (about 1 teaspoon) into a medium bowl. Juice the orange into an 8×8-inch baking dish (about 1/4 cup).
  • Add 3 tablespoons harissa paste or sauce, 2 tablespoons olive oil, 2 tablespoons honey, and 1 teaspoon kosher salt to the bowl of orange zest. Stir to combine.
  • Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it. Place in the bowl and rub all over with the harissa mixture, working it gently under the skin. Place skin-side up in a single layer in the baking dish. Let marinate at room temperature while the oven heats. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425ºF.
  • Roast until the chicken is lightly browned, cooked through, and an instant-read thermometer inserted into the thickest part registers at least 165°F, 25 to 35 minutes.

Notes

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Best Lemon-Blueberry Blondies

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Best Lemon-Blueberry Blondies

Ingredients

  • Cooking spray

  • 1 1/2 c. (320 g.) packed light brown sugar

  • 3/4 c. (1 1/2 sticks) unsalted butter, melted, slightly cooled

  • 2 tsp. pure vanilla extract

  • 1 tsp. finely grated lemon zest

  • 1 tsp. baking powder

  • 1/2 tsp. kosher salt

  • 2 large eggs, lightly beaten

  • 1 1/2 c. (180 g.) all-purpose flour

  • 1 c. fresh blueberries, divided

  • 1 c. (115 g.) powdered sugar

  • 1 Tbsp. fresh lemon juice

Directions

  • Preheat oven to 350°. Grease a 9″ square baking pan cooking spray. Line with parchment, leaving an overhang on 2 opposite sides. Grease parchment with cooking spray.
  • In a medium bowl, whisk brown sugar, butter, vanilla, lemon zest, baking powder, and salt until well combined. Stir in eggs until well combined. Add flour and stir just until combined. Add 3/4 cup blueberries and fold just to distribute.
  • Scrape batter into prepared pan; smooth top. Sprinkle with remaining 1/4 cup blueberries.
  • Bake blondies until golden and a tester inserted into the center comes out clean, about 35 minutes. Transfer pan to a wire rack and let cool completely.
  • In a small bowl, whisk powdered sugar and lemon juice, adding water a few drops at a time, until a drizzling consistency is reached. Drizzle glaze over cooled blondies. Let set 15 minutes.
  • Using parchment overhang, lift blondies out of pan and transfer to a cutting board. Slice and serve.

Notes

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Trout with Curried Lentils

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Trout with Curried Lentils

Ingredients

  • 3 tablespoons vegetable oil

  • 1 small onion, finely diced

  • 1 carrot, finely diced

  • 1 large celery rib, finely diced

  • 1 1/2 tablespoons vadouvan (see Note) or curry powder

  • 1/4 cup dry white wine

  • 1 1/2 cups French green lentils

  • Salt and freshly ground pepper

  • 3 tablespoons extra-virgin olive oil

  • 8 spring onions with small 1-inch bulbs, halved lengthwise through the bulbs and greens

  • Four 6-ounce Tasmanian ocean trout fillets, with skin

Directions

  • In a medium saucepan, heat 2 tablespoons of the vegetable oil until shimmering. Add the onion, carrot and celery, cover and cook over moderate heat, stirring, until softened, 5 minutes. Add the vadouvan and cook, stirring, until fragrant, 1 minute. Add the wine and boil for 1 minute. Add the lentils and 2 1/2 cups of water and bring to a boil. Cover and cook over moderately low heat until the lentils are almost tender, 20 minutes. Uncover and simmer the lentils until slightly saucy, 5 minutes longer. Season with salt and pepper.
  • Preheat the oven to 350°. In large ovenproof skillet, heat the olive oil. Add the spring onions cut side down and cook until browned, about 4 minutes. Turn the onions over and bake them in the oven until tender and caramelized, about 10 minutes.
  • In a large skillet, heat the remaining 1 tablespoon of vegetable oil. Season the trout with salt and pepper and add to the skillet, skin side down. Cook over moderately high heat until the skin is browned and crisp, about 2 minutes. Turn the trout and cook until medium-rare, about 1 minute longer.
  • Spoon the lentils onto plates. Top with the trout fillets and spring onions and serve.

Notes

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Bourbon Peach Pie

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Bourbon Peach Pie

Ingredients

  • Brown Butter Pie Crust

  • 2 cups pastry flour substitute all purpose

  • 1 tablespoon granulated sugar

  • ¼ teaspoon kosher salt

  • ¾ cup unsalted brown butter cold

  • ¼ cup water cold

  • 1 large egg beaten for egg wash

  • turbinado sugar optional

  • Peach Pie Filling

  • 5-6 cups peaches fresh or frozen, unpeeled

  • ¾ cup light brown sugar

  • 3 tablespoons cornstarch

  • 1 teaspoon cinnamon

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon kosher salt

  • ¼ cup bourbon optional

  • 2 teaspoons lemon juice optional

  • 1 teaspoon vanilla extract

Directions

  • Brown Butter Pie Crust
  • Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
  • In a medium sized bowl, whisk together the flour, sugar, and salt. Add in the cold, brown butter and use your hands to press it into the flour mixture until you get pea sized crumbs.
  • Add cold water and combine until dough forms a nice ball but is still slightly sticky.
  • Take the formed ball of dough and separate into 2 equal sections and shape into slightly flattened disks. Wrap the disks in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out and creating designs.
  • Peach Pie Filling
  • In a large nonstick pot, combine all the filling ingredients and cook over medium heat for 5-10 minutes, or until the peaches have softened and the filling has thickened. Remove from the heat and let cool to room temperature.
  • Assemble the Pie
  • Once the pie dough is chilled and the filling is cooled, you can assemble the pie!
  • Lightly flour granite counter-top or pastry stone. Roll out dough to about ¼ inch thick and about 2 inches wider than your pie pan. Roll the pie crust into the pie pan and be sure to poke the bottom a few times with a fork to allow air to escape during baking. Cut away any undesired excess crust and crimp, curl, or decorate the edges however you like!
  • Pour the peach filling into the crust. If desired, top with second piece of rolled dough or whatever fun designs you like.
  • Let the pie chill in the fridge for another 20 minutes before baking. While the pie is chilling, preheat the oven to 425°F.
  • Brush top and edges lightly with egg wash and sprinkle with turbinado sugar.
  • Bake at 425°F for 15 minutes. Then reduce the heat to 350°F for 30-40 minutes or until the crust is golden brown and the filling is bubbly. If the edges of the crust start to get too brown, cover with aluminum foil for the remainder of baking.
  • For best results, let the pie cool completely before slicing (however since we know the filling is fully thickened, it won’t ooze too much if you cut into it early. Then top with homemade whipped cream or serve with vanilla ice cream!

Notes