Recipes

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Granola

Granola

Ingredients

  • 3 cups rolled oats

  • 2 cups whatever tree nuts happen to be on hand or on sale (slivered almonds, chopped walnuts, chopped pecans, hazelnuts or a combination)

  • 1/4 cup brown sugar

  • 1/4 cup maple syrup

  • 1/4 cup vegetable oil

  • 1/2 teaspoon salt

  • 1 cup dried fruit (raisins, blueberries, cranberries or a combination)

Directions

  • Preheat oven to 250 degrees F.
  • In a large bowl, combine the oats, nuts and brown sugar. Stir well, making sure brown sugar is well incorporated.
  • Next add oil, maple syrup and salt. Pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. At the 15 minute ark, add the dried fruit (if using).
  • Remove from oven and transfer into a large bowl. Let cool and then cover tightly. Keeps up to one month tightly sealed.

Notes

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Lemon Raspberry Pound Cake

Lemon Raspberry Pound Cake

Ingredients

  • Pound Cake

  • 2½ cups all-purpose flour (300g)

  • 1½ teaspoons baking powder

  • 1 teaspoon salt

  • 1 cup unsalted butter room temperature (227g)

  • 1¼ cup sugar (250g)

  • 4 large eggs room temperature

  • 3 tablespoons fresh lemon juice

  • 1 tablespoon grated lemon zest

  • ½ cup whole milk room temperature (120mL) (I used oat milk)

  • 1 pint fresh raspberries

  • Glaze

  • 1 cup powdered sugar (120g)

  • 1 tablespoon fresh lemon juice

  • 2 teaspoons whole milk (I used oat milk)

Directions

  • For the Pound Cake
  • Preheat the oven to 350°. Lightly spray a 9×5-inch loaf pan with baking spray and line with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until light and fluffy, about 3 minutes. Gradually beat in the sugar until light and fluffy, about 2 minutes. Beat in the lemon juice and zest. Add the eggs one at a time, beating until well combined before adding the next one. Stop and scrape down the bowl as needed.
  • With the mixer on low, add in the flour mixture alternating with the milk. Gently fold in the raspberries with a spatula. Pour the batter into the prepared loaf pan.
  • Bake for 65 to 70 minutes, or until a wooden pick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes. Remove from the pan and let cool completely on a wire rack.
  • For the Glaze
  • In a medium bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over cooled pound cake before serving. Store any leftovers in an airtight container at room temperature for up to 4 days.

Notes

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Turkish Chickpea Salad

Turkish Chickpea Salad

Ingredients

  • For the Chickpeas

  • 4 tablespoon olive oil, divided

  • 15 oz chickpeas, cooked, drained and rinsed*

  • 1 teaspoon garam masala

  • 1 teaspoon smoked paprika

  • ½ teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¼ teaspoon turmeric

  • ¼ teaspoon ground cloves

  • ¼ teaspoon black pepper, more or less to taste

  • For the Vegetables

  • 1 sweet onion, thinly sliced

  • 4 cloves garlic, minced

  • 1 red pepper, thinly sliced

  • 2 tablespoon sun dried tomatoes in oil, finely chopped

  • 1 tablespoon sumac

  • ½ teaspoon salt

  • 1 tablespoon red wine vinegar

  • ½ teaspoon chili powder

  • ½ teaspoon cumin

  • ½ teaspoon vegan sugar, optional

  • 1 cup red cabbage, chopped

  • 1 cup cilantro, chopped (sub with parsley if needed)

  • 5-6 fresh basil leaves, choped

  • 2 tablespoon fresh lemon juice

Directions

  • In a large skillet over medium heat, add 2 tablespoon oil and then add the chickpeas. Stir to coat the chickpeas in oil for 1 minute. Add all the chickpea spices (garam masala to pepper) and cook for 5 minutes until chickpeas are red and fragrant. Pour chickpeas, scraping all the spices from the pan, into a large bowl.
  • In the same skillet, over medium heat, add remaining oil. Then, add the onions and garlic. Stir frequently and cook for 3-4 minutes until the onions are slightly soft and the garlic is fragrant. Add the red peppers, sundried tomatoes and ½ teaspoon salt. Stir and cook for 2 minutes.
  • Remove from heat. Let cool slightly, then add red wine vinegar and remaining spices (chili powder to sugar). Stir together well. Add vegetables to the chickpeas, along with the red cabbage, cilantro, basil, and lemon juice. Mix together well. Serve cold or warm.

Notes

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Spinach Turkey Burgers

Spinach Turkey Burgers

Ingredients

  • 1 pound ground turkey, 90 to 93 percent lean

  • 1 large egg, lightly beaten

  • 1 tablespoon reduced-sodium soy sauce

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 2 cups fresh baby spinach leaves, finely chopped*

  • Kosher salt for sprinkling

  • Whole grain buns, English muffins, or roasted Portabello mushroom caps, optional

  • Lettuce, tomato, sliced onions, pickles, ketchup or BBQ sauce, optional

Directions

  • In a large bowl, combine the ground turkey, egg, soy sauce, Worcestershire sauce, garlic powder, and onion powder. Mix until just combined, then fold in the chopped spinach until evenly distributed. Use your hands or a spatula to gently mix—taking care to not overwork the mixture. Shape into 6 large patties.
  • Liberally coat a large skillet with nonstick oil spray (or drizzle on 1 to 2 teaspoons oil) and warm over medium-high heat. Place 3 or 4 patties in the skillet. Mist the tops with oil spray and sprinkle them with salt. Cook for 4 to 5 minutes, then carefully flip, scraping the bottom to keep them intact. Next, lightly sprinkle the browned tops with salt and cook for another 4 to 5 minutes, until the internal temperature reaches 165˚. *See notes below for grilling instructions.
  • Reapply oil spray to the skillet and repeat with the remaining burgers.
  • Serve the burgers on toasted whole-grain hamburger buns or roasted Portabello mushroom caps with your choice of toppings.

Notes

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One Pot Chicken and Broccoli Alfredo

One Pot Chicken and Broccoli Alfredo

Ingredients

  • 1/2 tablespoon extra-virgin olive oil

  • 1 medium onion, chopped

  • 1 tablespoon minced garlic

  • 2 pounds cooked boneless, skinless chicken breast, cubed

  • 10 ounces mini penne pasta

  • 2 cups water

  • 1 chicken bouillon cube

  • 20 ounces fresh broccoli florets

  • 4 tablespoons butter

  • 1 cup 2% milk

  • 6 ounces reduced-fat cream cheese

  • 1/2 cup shredded Parmesan cheese

  • Pinch of nutmeg

  • Salt and pepper to taste

Directions

  • Place a large pot on medium heat and add olive oil. Add onion, garlic and cubed chicken and cook over medium heat.
  • Once chicken is heated through, add the pasta, water and bouillon cube. Stir well.
  • Immediately place the broccoli over the top and place your lid on. Cook on medium heat, 10-12 minutes or until pasta and broccoli are soft.
  • Remove from heat and stir in the butter, milk, cheeses, a small pinch of nutmeg, and some salt and pepper.
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Brown Butter Rye Scones

Brown Butter Rye Scones

Ingredients

  • Scones

  • 8 tablespoons (113g) unsalted butter, cold, divided

  • 1/2 cup (64g) King Arthur Six-Grain Blend

  • 1/2 cup (57g) King Arthur Whole Wheat Flour

  • 1 cup (106g) King Arthur Pumpernickel Flour or King Arthur Organic Medium Rye Flour*

  • 1 tablespoon baking powder

  • 3 tablespoons (35g) granulated sugar

  • 1/2 teaspoon table salt

  • 2 large eggs

  • 1/3 cup (74g) milk

  • Glaze

  • 2 tablespoons (28g) unsalted butter, browned

  • 3/4 cup (85g) confectioners’ sugar

  • 1/4 teaspoon vanilla-butternut flavor or 1/2 teaspoon King Arthur Pure Vanilla Extract

  • 1 to 2 tablespoons (14g to 28g) milk

Directions

  • To make the brown butter: Melt, then cook 5 tablespoons of the butter in a saucepan over medium heat, swirling occasionally, until golden brown. Pour into a heatproof container, cool slightly, then freeze until solid, about 2 hours.
  • Preheat the oven to 425°F. Line a baking sheet with parchment.
  • Combine the 6-grain blend, flours, baking powder, sugar, and salt until well blended.
  • Work both the chilled brown butter and the additional 3 tablespoons butter into the flour mixture until unevenly crumbly.
  • Combine the eggs and milk, then mix into the flour-butter mixture.
  • Turn the dough out onto a floured surface and pat it into an 8″ disk. Cut into 8 wedges and place on the baking sheet.
  • Bake the scones for 15 to 18 minutes, until golden. Cool slightly before glazing.
  • To make the glaze: Brown the butter as you did for the scones, then combine all the ingredients, adding enough milk to make a spreadable glaze. Glaze scones while still warm, and serve.
  • Store any leftover scones well-wrapped, at room temperature, for several days. Freeze for longer storage.

Notes

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Crispy Gochujang Potato Salad

Crispy Gochujang Potato Salad

Ingredients

  • 500 g new potatoes

  • 1 teaspoon fine sea salt

  • 1 tablespoon butter melted (or substitute with vegetable oil)

  • ½ teaspoon garlic powder

  • 1 teaspoon gochugaru (Korean chili flakes) or substitute with red pepper flakes

  • 2 shallots peeled and finely chopped

  • Juice of half a lime

  • 8 tablespoons mayonnaise

  • 1-2 tablespoon gochujang paste adjust according to spice preference

  • 2 teaspoon fish sauce

  • Small bunch fresh chives finely chopped

  • 1 teaspoon toasted black sesame seeds optional

Directions

  • Preheat your oven to 200 °C (fan oven) if baking, or preheat your air fryer to 180 °C if air frying.
  • Wash the potatoes and place them in a large pot of boiling water with 1 teaspoon of sea salt.
  • Cook the potatoes until they are just fork-tender, about 10 minutes. Drain the potatoes and transfer to a medium bowl.
  • Add the butter, garlic powder, gochugaru and a pinch of fine sea salt then toss to coat.
  • Spread the potatoes on a baking sheet. Use the bottom of a jar or glass to gently crush them until they burst but remain in one piece (as much as possible).
  • If baking, place the seasoned potatoes in the oven and bake until crispy, about 20 minutes. If air frying, place the potatoes in the air fryer basket and cook until crispy, also about 20 minutes.
  • While the potatoes cook, combine the shallots and lime juice in a small bowl. Set aside for the shallots to pickle slightly for 5 mins.
  • Add the mayonnaise, gochujang paste, fish sauce and coriander leaves. Whisk to combine.
  • Once crispy, remove the potatoes from the oven/air fryer and let them cool slightly, about 5 minutes.
  • Transfer them to a serving plate or salad bowl.
  • Dress the potatoes with around half of the sauce. Sprinkle with the finely chopped chives and toasted black sesame seeds (optional) and serve with the remaining sauce on the side.

Notes

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Marinated Green Beans

Marinated Green Beans

Ingredients

  • 2 cloves garlic, smashed

  • 1/4 red onion, in thin slices

  • 1/4 cup Extra Virgin Olive Oil

  • 1.5 tablespoons rice wine or white balsamic vinegar

  • Salt to taste

  • 1/2 tablespoon sugar

  • 1/4 cup minced fresh mint, plus additional for garnish

  • 1 pound green beans, trimmed

Directions

  • Combine the garlic, onion, oil, vinegar, salt, sugar, and mint in a rectangular glass Pyrex baking dish that’s large enough to hold the beans.
  • Cook the beans in plenty of boiling water to which 1/2 tablespoon of salt has been added. Drain the beans and put them in ice water for 30 seconds to stop the cooking process and help retain the fresh green color. Drain again and add the beans immediately to the marinade; toss several times and allow to stand at least 1 hour, covered, before serving. Sprinkle with fresh mint. Serve at room temperature.

Notes

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Pan-Fried Catfish

Pan-Fried Catfish

Ingredients

  • Catfish filets

  • 1 cup cornmeal

  • 1 1/2 tablespoons Cajun seasoning

  • 1 1/2 garlic salt

  • vegetable oil for frying

Directions

  • Combine the cornmeal, Cajun seasoning and garlic salt in a shallow dish.
  • Heat the oil until shimmering.
  • Dredge the filets in the cornmeal mixture and add to the pan, cooking 3-4 minutes per side.
  • Serve with lemon slices or remoulade.
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Cherry Almond Pop Tarts

Cherry Almond Pop Tarts

Ingredients

  • For the dough

  • 4 cups all-purpose flour + more for rolling

  • 2 tablespoons white sugar

  • 2 teaspoons salt

  • 2 cups unsalted butter (4 sticks), cut into pieces

  • 2 eggs

  • 1/4 cup milk (I used almond milk)

  • 1 additional egg, beaten (to brush on pastry)

  • Cherry filling

  • 8 oz (1/2lb) cherries frozen or fresh

  • 1/8 cup (25g) granulated sugar

  • 1 Tbsp lemon juice

  • 1 tsp cornstarch 2 tsp if using frozen cherries

  • Frangipane

  • 6 tablespoons (85g) unsalted butter, at room temperature

  • 1/2 cup (99g) granulated sugar

  • 1/4 teaspoon table salt

  • 1 cup (96g) almond flour

  • 3 tablespoons (23g) All-Purpose Flour

  • 1 large egg, at room temperature

  • 2 teaspoons almond emulsion or almond extract

  • Fillings (per tart)

  • 1 tablespoon of cherry jam plus 1 tablespoon frangipane

  • For the glaze

  • 2 1/2 cups powdered sugar

  • 3 tablespoons water

  • 1 tablespoon butter, softened

  • 1 tablespoon light corn syrup

  • 1/2 teaspoon vanilla

  • Almond extract and/or food coloring (optional)

Directions

  • For the cherry filling
  • Combine all of the ingredients for the cherry filling in a medium saucepan over low-medium heat and bring it to a simmer. Bring the heat down to low and allow the mixture to simmer for about 5 minutes, stirring frequently, until the liquid resembles a sauce.
  • Remove the cherry topping from the heat and pour it into another bowl to cool quicker.
  • For the frangipane
  • In a medium bowl or the bowl of a stand mixer, beat together the butter, sugar, and salt until pale and fluffy, about 1 minute on medium speed.
  • Stir in the flours, egg, and almond flavoring. Mix until just combined.
  • Use the frangipane as desired. Store leftover unbaked frangipane in the refrigerator, covered, for up to 1 week or freeze for up to 2 months.
  • For the tarts
  • In a food processor or with a whisk, combine the flour, sugar and salt. Add the butter and blend with a pastry blender or with quick short pulses in the food processor. Add the 2 eggs and milk and pulse or stir until the dough just begins to form. Turn out into a bowl and finish combining using a spatula. Try not to overwork the dough. Divide into four even balls and shape into 3″ by 5″ squares.
  • Prepare three cookie trays with parchment paper. On a heavily floured surface, roll out one square at a time until it is 9″ by 12″. Cut off excess from sides and then cut into 3″ by 4″ pieces. Remove to cookie trays, six pieces per tray.
  • Brush the tart bottoms with additional beaten egg to help hold the tarts closed. Repeat the above step with tart tops after filling as desired. Top with tart tops and press around the edges of the tarts to seal. Crimp all sides with a fork.
  • Preheat the oven to 350 degrees Fahrenheit. Put the tarts in the refrigerator to chill for 30 minutes. Bake for 25-27 minutes or until the tarts are golden brown. Remove from oven and allow to cool 15 minutes before glazing.
  • For the glaze
  • In a medium bowl with a whisk or hand mixer, combine the powdered sugar, water, butter, light corn syrup and vanilla until smooth.
  • Spoon or drizzle glaze over each tart and serve.

Notes