Creamy Parmesan Risotto

Ingredients

• 5 cups chicken stock
• 1 1/2 tbsp olive oil extra-virgin
• 1 cup onion diced
• 1 1/2 cups Arborio rice uncooked
• 1/4 tsp salt
• 1 tbsp butter
• 1/2 tsp pepper
• 4 oz (~ 1 1/8 c) Parmesan grated
• 1 tbsp parsley chopped

Instructions

1. Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
2. Heat a Dutch oven over medium heat. Add oil to the pot; swirl to coat.  (Everything from here on will be added to this pot.)
3. Add onion; cook 5 minutes, stirring occasionally.
4. Add the Arborio rice and salt, cook 1 minute, stirring frequently.
5. Add 1/2 cup stock; cook 2 minutes or until liquid is absorbed, stirring frequently.
6. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly.
7. Add remaining stock, 3/4 cup at a time, stirring nearly constantly until each portion is absorbed before adding the next (about 20-25 minutes); reserve 1/3 cup stock at last addition.
8. Remove pot from heat.
9. Stir in reserved remaining stock, butter, pepper, and cheese.
10. Top the risotto with parsley.

Notes

1. Be mindful of salt as the stock will likely already be salty enough. I felt the recipe needed an extra 1/4 tsp but use your own discretion. I also added a splash of cream at the very end just before serving, but this is optional.
2. As a general rule: 1 cup of dry Arborio rice yields 3 cups of cooked rice.

From: https://www.graceandgoodeats.com/creamy-parmesan-risotto/

Creme Brulee

INGREDIENTS

• 2  cups heavy or light cream, or half-and-half
• 1  vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
• ⅛  teaspoon salt
• 5  egg yolks
• ½  cup sugar, more for topping

PREPARATION

1. Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.)
2. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
3. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.

From New York Times

Black Frosting

Serving: 24 cupcakes

1 cup of softened salted butter (at room temp, never soften in the microwave)
1lb of powdered sugar
3/4 cup BLACK COCOA
2-4 teaspoons of vanilla
1-2 tablespoons of milk (more for more smoothness)

Based on: https://wisejoyfulmom.com/2018/01/13/make-black-frosting-without-dye/

Pressure Cooker Lemon Rotisserie Chicken

Ingredients

• 1 (2.5 pound) whole chicken
• 1 lemon, cut into 4 wedges
• 2 tablespoons olive oil
• Seasoning
• 1 cup chicken broth

Directions

1. Rinse chicken and pat dry. Insert lemon wedges inside the cavity.
2. Season chicken
3. Brown the chicken, breast side down, and cook until crispy, 3 to 4 minutes.
4. Flip chicken over with tongs and cook for 1 minute more.
5. Remove chicken from the pot. Place trivet inside the pot; place chicken back in the pot, breast side down on the trivet, and pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Cajun Spices

Ingredients


2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon onion powder

From: https://www.culinaryhill.com/homemade-cajun-seasoning/

El Pollo Inka's Peruvian Lomo Saltado (Copycat)

Serves: 4

Ingredients

• 1 lb sirloin steak cut in thin slices
• Salt and pepper for the meat
• Pepper
• 3 tablespoons vegetable oil
• 1 small red onion cut in thick slices
• 3 plum tomatoes cut in thick slices
• 2 tablespoons soy sauce
• 3 tablespoons red wine vinegar
• ⅓ cup beef stock
• 2 teaspoons cumin
• salt and pepper for the cooked meal, before cilantro and fries

Toppings:

• ½ cup fresh cilantro, coarsely chopped
• 2 green onions sliced, tip to tail [minus the root]
• 2 cups french fries, freshly fried

Aji Sauce

• ½ head Iceberg Lettuce, washed, torn and dried
• 1 whole jalapeno, stem cut off [for less spice, deseed
• and devein]
• ½ cup mayonnaise
• ¼ lemon, juiced
• ½ head of cilantro leaves
• ¼ tsp salt

Instructions

1. To make french fries, peel and cut russet potatoes.
2. Soak them in water for as long as you can. I soaked mine for a couple of hours.
3. This takes the starch out and allows them to be crispier. Drain, dry and fry.
4. Season the beef with salt and pepper.
5. Add soy sauce, vinegar, beef stock and cumin in a bowl together.
6. Put a pan over very high heat.
7. Add oil and on very high heat cook half the meat, brown on one side, flip over and cook for an additional 2 minutes.
8. Remove meat and repeat with second half.
9. Stir in the onion and cook for about 2 to 3 minutes.
10. Add the tomatoes and cook for just a minute. The tomatoes should hold their shape.
11. Stir in soy sauce mixture.
12. Add salt and pepper to taste
13. Turn off the heat, toss with french fries
14. Add chopped cilantro, green onion and serve with brown rice and aji sauce

To make aji sauce, add the iceberg lettuce, jalapeno, mayonnaise, lemon juice, ½ head of cilantro and ¼

teaspoon salt to the food processor and combine until completely smooth. Let sit for a few hours in the

fridge if you can. The sauce will begin to separate after a few days, so don't make too much at once.

Recipe by Dinner, then Dessert at http://dinnerthendessert.com/peruvianlomosaltadowithcilantroajisauceandbrownrice/

COCONUT, VANILLA & ALMOND BUTTER SMOOTHIE

Ingredients

• 1 cup canned coconut milk, shaken
• 1/4 cup almond butter
• 10 small dates (or date sugar or other sweetners)
• 1 tsp vanilla paste, (or vanilla extract)
• 2 cups ice

Instructions

1. Add all ingredients except ice to blender. Puree well.
2. Add ice and blend until ice is all crushed and smoothie is well blended and smooth.
3. Pour into two glasses and serve immediately.

From: http://withsaltandwit.com/almond-butter-smoothie/

Naturally-Dyed Red Velvet Cake with Cream Cheese Frosting

Makes: an 8-inch cake with two layers or 24 standard cupcakes

For the cake:

• 1 cup beet purée, from fresh red beets (not cooked; chop & puree in food processor)
• 3/4 cup buttermilk
• 1 tablespoon white wine vinegar
• 2 tablespoons lemon juice
• 1 tablespoon vanilla extract
• 2 1/2 cups cake flour (make cake flour by 1C - 2T regular flour + 2T corn starch)
• 3 tablespoons cocoa powder, not Dutch-process
• 2 teaspoons baking powder
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2 cup neutral-flavored oil
• 1/2 cup unsalted butter, softened
• 2 cups granulated sugar
• 3 large eggs

Directions:

1. Preheat oven to 350° F and position a rack in the center of the oven. Butter two 8-inch cake pans and line them with parchment paper. Butter the paper too, then dust the pans with flour.
2. Add the beet purée, buttermilk, vinegar, lemon juice, and vanilla extract to a food processor fitted with the steel blade and process until very smooth. 
3. Sift the cake flour, cocoa powder, baking powder, cream of tartar, and salt together in a bowl. In a large bowl, beat the sugar, oil, and butter together until creamy. 
4. Add the eggs one at a time, mixing for 30 seconds after each addition. Alternating, add the flour mixture and beet mixture, beginning and ending with the flour mixture. 
5. Divide between the prepared pans and bake until a bake tester inserted into the center of the cake comes out clean, 20 to 30 minutes. Cool the cakes on a rack for 20 minutes, then invert onto the rack to cool completely.
6. For cupcake: Bake for 20 to 25min for regular size cupcakes

Note: The acid and uncooked beets is  necessary for the red color to stay in cake

For the cream cheese frosting:

• 8 ounces cream cheese, at room temperature
• 8 ounces unsalted butter
• 2 tablespoons crème fraîche
• 1 pound confectioners' sugar
• 1/2 teaspoon lemon zest (or 1/4 teaspoon lemon extract)
• 1 teaspoon vanilla extract
• 1 pinch salt

Directions:

1. Beat the butter and cream cheese together on high speed until fluffy and smooth
2. Add the crème fraîche. 
3. Turn the mixer to low and gradually add the confectioners' sugar until just combined, then turn the mixer up to medium-high and beat until fluffy and smooth, making sure to stop the mixer and scrape down to the bottom of the bowl so everything is evenly mixed. 
4. Add the lemon zest, vanilla extract, and salt. 

To assemble the cake: Trim the tops of the cake layers so they are flat, if necessary. Place one layer on a serving plate or pedestal and spread about 1 cup of frosting on top. Top with the second cake layer, then smooth a thin coat of frosting on the outside of the cake. Chill for at least 30 minutes, then cover the cake with a second, heavier coat of frosting to finish.

From: https://food52.com/recipes/40622-naturally-dyed-red-velvet-cake-with-cream-cheese-frosting

Chicken Parmesan

Ingredients

• 4 skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 2 eggs
• 1 cup panko bread crumbs, or more as needed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons all-purpose flour, or more if needed
• 1 cup olive oil for frying
• 14 oz prepared tomato sauce
• 1/4 cup fresh mozzarella, cut into small cubes
• 1/4 cup chopped fresh basil
• 1/2 cup grated provolone cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

1. Preheat an oven to 450 degrees F (230 degrees C).
2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
3. Beat eggs in a shallow bowl and set aside.
4. Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
6. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
7. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
8. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
9. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

From: https://www.allrecipes.com/recipe/223042/chicken-parmesan/

Moroccan Harira (Recipe #2)

INGREDIENTS

• 1 Tbs cooking oil.
• 1 lb of meat, cut into small, bite-sized pieces (chicken, beef or lamb)
• 1 onion, finely diced
• 1 cup celery, finely chopped
• 1 large carrot
• 3 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground ginger or 2 tbs fresh ginger
• 1 Tbs turmeric
• 1 cinnamon stick
• 1 tsp cumin
• 1 1/2 tsp paprika
• 4 cups of broth of your choice
• 1/2 cup cilantro, chopped plus a little more for garnish
• 1/2 cup flat leaf parsley, chopped plus a little more for garnish.
• 3/4 cup of lentils, soaked in 2 cups of water for 1 hour
• 15 oz can of chickpeas, undrained
• 28 oz can of peeled tomatoes, chopped (may substitute diced tomatoes and 3 Tbs tomato paste)
• 2 large eggs, beaten
• lemon wedges

Garnish : Cilantro, parsley, juice from a fresh lemon

INSTRUCTIONS

1. In a large dutch oven or soup pot, heat oil over medium-high heat and sear meat  for 2-5 minutes until browned.  Set aside in a medium bowl.
2. Reduce heat to medium and add onion and celery until soft and translucent, about 5-10 minutes, stirring frequently.  Scrape any bits from the bottom of the pan.
3. Add garlic and spices (next 7 ingredients through paprika), stirring constantly for one minute.
4. Add broth and meat.
5. Add next 4 ingredients, cook to a low simmer, uncovered; adjust heat as necessary, for 1 hour.
6. Add the canned, peeled tomatoes with the juice, stir.
7. Simmer 30 minutes more.
8. While stirring the soup, add the beaten egg slowly to create silky, small ribbons.
9. Take out the cinnamon stick.
10. Garnish and serve.

From: http://www.fusioncraftiness.com/moroccan-harira-soup-recipe/

Basic Baked Meatball

Ingredients

• 1lb lean (at least 80%) ground beef
• 1/2 cup Italian-style bread crumbs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon pepper
• 1 egg

Steps

1. Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
2. In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
3. Bake uncovered 18 to 22 minutes or until no longer pink in center.

Based on: https://www.bettycrocker.com/recipes/easy-meatballs/2959910f-1b27-438a-9085-d40b1950db20?p=1

Vegan Curried Broccoli Chickpea Salad

INGREDIENTS

For the salad:

• 1 head of broccoli, very finely chopped (or 1 bag of TJ's chopped broccoli)
• 1 cup shredded carrots
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup toasted sliced almonds (can also use chopped roasted almonds)
• 1/2 cup dried cranberries
• 1 bunch green onions, chopped
• ¾ cup chopped fresh cilantro

For the dressing:

• 1/4 cup tahini
• 1/2 large lemon, juiced
• 3-5 tablespoons warm water, to thin dressing
• 1 clove garlic, finely minced
• 1-2 teaspoons pure maple syrup, to sweeten
• 1 teaspoon yellow curry powder
• ½ tablespoon freshly grated ginger
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• Freshly ground black pepper

INSTRUCTIONS

1. In a large bowl, add finely chopped broccoli (boil 1 min), chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
2. Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

NOTES
If you are making this for a party, it most likely serves 6 rather than 4 people.

To toast almonds: Add sliced almonds to a pan and place over medium heat. Use a spatula to stir the almonds; stirring every 30 seconds or so until they are nice and golden brown, about 5 minutes total time. If pan begins to smoke, make sure to reduce the heat to prevent burning.

From; https://www.ambitiouskitchen.com/vegan-curried-broccoli-chickpea-salad/

Pesto Swirl Rolls

Serves: 24 pesto swirl rolls

Ingredients

• ½ pound / 225 grams Pizza Dough (homemade or store bought)
• Pesto of any kind (make sure it is thick like a paste & not saucy)
• Mixed herbs / Pizza seasoning
• Hot pepper flakes / Chili flakes
• Grated Cheese (optional)
• Oil / Melted Butter / Egg-wash

Pizza dough - If it is frozen, thaw in refrigerator for a couple of hours and then remove, knead again & leave in a warm spot for 1 hour.

Instructions

1. Brush a baking pan with oil / butter and sprinkle some cornmeal / semolina all over. This will prevent the pesto swirl rolls from sticking to the pan.
2. Thaw the pizza dough. And then let it rise again in a warm spot for about an hour.
3. Add some flour on the board and roll out the pizza into a thin sheet. Thinner you roll, more swirls you can get.
4. Leaving about ½ an inch on all sides, generously add the pesto. Sprinkle some mixed herbs and grated cheese.
5. Starting from the longer side, tightly roll into a log and seal the edges by pinching the end of the dough into the log. Cut of extra sides.
6. You can cut about 16 swirls out of a log of 12-14 inches long. Start by cutting log in half. Then cut each half by another half. Keep doing the same until you have as many swirl rolls as you like.
7. Place each swirl roll on the baking pan about ½-1 inch apart. Cover with plastic wrap of loose kitchen towel and let the rolls rise for a good 1 hour or until the rolls have plumped up well. Meanwhile, heat over to 400deg F
8. Once the rolls have doubled in size, brush with melted butter / egg wash. Add some more pesto on top if you like.
9. Bake for 20-22 minutes or until the rolls are cooked.

Recipe by Foodomania at http://foodomania.com/pesto-swirl-rolls/

Taiwanese 3 Cup Chicken

Ingredients

• 1/4 cup Asian sesame oil
• One (1-inch) piece fresh ginger, peeled and thinly sliced into rounds
• 12-15 medium garlic cloves, peeled
• 1-2 fresh Thai red chilis, stemmed and halved
• 2 pounds skin-on chicken drumsticks, thighs, and/or wings, either chopped into 3-inch, bone-in pieces, or thighs halved along along the bone, wings split at the joint, and drumsticks left whole
• 1/2 cup rice wine
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 2 cups fresh Thai basil leaves (from 1 large bunch)

Directions
1. Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add ginger, garlic, and chilis and cook until very fragrant, about 1 minute.

2. Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.

3. Add rice wine, soy sauce, and sugar and bring to a boil, stirring to dissolve the sugar. Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes. Stir in Thai basil and remove from heat. Serve immediately with rice.

From: https://www.seriouseats.com/recipes/2014/04/taiwanese-three-cup-chicken-san-bei-gi-recipe.html

Chicken Cordon Bleu Skillet

INGREDIENTS

• 1 lb. penne
• 4 tbsp. unsalted butter
• 2 cloves garlic, minced
• 3 tbsp. flour
• 4 c. chicken broth
• 1 c. heavy cream
• kosher salt
• Freshly ground black pepper
• 1 tsp. mustard powder
• 2 c. shredded rotisserie chicken
• 1 c. thick-cut ham, chopped
• 2 c. shredded Gruyere
• 1/2 c. grated Parmesan
• 1 tbsp. fresh parsley, chopped

DIRECTIONS

1. Preheat oven to 400°.
2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
3. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 2 minutes. Sprinkle in flour and cook until slightly golden, 2 minutes more. Pour in chicken broth and heavy cream and bring to a boil. Season with salt and pepper, then add mustard powder. Reduce heat to medium-low and simmer until liquid coats the back of a spoon, 10-12 minutes.
4. Remove skillet from heat and stir in cooked pasta, chicken, ham, and Gruyere. Sprinkle top with Parmesan.
5. Bake until warmed through, 13-15 minutes. For a golden top, broil for an extra 2-3 minutes. Garnish with parsley.

http://www.delish.com/cooking/recipe-ideas/recipes/a50951/chicken-cordon-bleu-skillet-recipe/

Meatballs for Spaghetti

2 lbs lean ground beef
2 eggs
3⁄4 cup dry breadcrumbs
1⁄4 cup fresh parsley, chopped (or 1.3T dried parsley)
1 garlic clove, minced
1⁄2 teaspoon salt
1⁄4 cup parmesan cheese

Put all ingredients together, roll into 1" to 1 /2" meatballs . Bake at 375 for 20min (check for done-ness by cutting one in half); or simmer in spaghetti sauce for 30min.

Potatoes Au Gratin

Ingredients

• 1 tablespoons butter
• 1 tablespoons all-purpose flour
• 1/2 teaspoons salt
• 1/12 teaspoon pepper
• 2/3 cups 2% milk
• 1/3 cup shredded cheddar cheese
• 1 large potato
• 1/6 cup chopped onion

Directions

1. Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
2. Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender.

Based on: https://www.tasteofhome.com/recipes/simple-au-gratin-potatoes/print

Croutons

Ingredients

• 5 slices bread
• 1/8 cup butter, melted (olive oil?)
• Seasons: garlic powder, salt, seasoned salt, etc

Directions

1. Preheat oven to 350 degrees F
2. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. 
3. Sprinkle with seasoning.
4. Arrange cubes on an ungreased cookie sheet.
5. Bake at 350 degrees F for 10 minutes or until browned. 
6. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.