Strawberry Macarons

Ingredients
For the shells

• 260 grams confectioners' sugar, about 2 cups plus 2 tablespoons - SEE NOTE 1
• 150 grams Bob's Red Mill Almond Flour, about 1 2/3 cups
• 10 g strawberry powder2, about 2 tablespoons
• 150 grams egg whites, about 4 large egg whites (at room temperature)
• 1/4 teaspoon cream of tartar
• 52 grams granulated sugar, about 1/4 cup
• 1T beet powder (1 - 2 drops red food coloring) optional

For the filling

• 100 g granulated sugar (1/2 C)
• 70 g egg whites, about 2 large egg whites
• 1/8 teaspoon salt
• 169 g unsalted butter, about 3/4 cup (cut into pieces at room temperature)
• 20 g strawberry powder, about 1/4 cup - SEE NOTE 2

Instructions
Make the shells

1. Set the oven rack to the lower third position. This is just below the center of the oven. Place an empty baking sheet on the rack and line 4 more baking sheets with silicone macaron mats. Preheat the oven to 300°F.
2. Using a fine-mesh sieve, sift the almond flour, confectioners sugar, beet powder, and strawberry powder into a large bowl. Repeat 2-4 times and discard any clumps. Don't force the clumps through the sieve!
3. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium speed until foamy. Gradually add the granulated sugar. Turn the speed up to high and whip until soft peaks form. (Add 1-2 drops of food coloring if using and not beet powder)
4. Continue to whip on high speed until a thick, glossy meringue forms. Take extra care to not over whip.
5. Using a silicone spatula, fold half the almond mixture into the meringue until fully combined. It’s okay to be a little rough at the point. You want to knock some of the air out of the batter.
6. Add the remaining almond mixture and gently fold everything together. This is the part where the batter can go wrong. Overmixing or undermixing will cause issues with how the macarons bake up. After a couple of stirs, you’ll need to stop and check the consistency of the batter. Continue to do this until the batter is just right. (The batter should be shiny and flow like lava. You will be able to let the batter slide off the spatula as you draw a figure 8 and the batter won’t break. The figure 8 you just drew should rest on top of the batter in the bowl without sinking in and losing its shape.)
7. Transfer the batter to a large pastry bag fitted with a medium round piping tip. Be as gentle as you can with the process. Try not to overwork the batter.
8. Pipe 1 to 2-inch rounds onto the prepared baking sheets. Gently tap the baking sheet on the countertop to bring any air bubbles to the surface. Let the macarons sit for 30 to 60 minutes, until a dry skin forms on the surface. They should not feel sticky to the touch when going into the oven.
9. Bake one sheet at a time for about 15 to 18 minutes. The macarons are done when you can gently press on the shell and lightly rock your finger back and forth without it moving. If the top of the macaron is wiggly, it needs another minute or two to bake.
10. Cool the shells completely on the baking sheet set on a wire rack. Do not attempt to remove the shells from the silicone mat until they are completely cooled or they may stick and break off.
11. Sandwich two cookies together with strawberry buttercream filling. Store the filled macarons in the refrigerator for at least 1-3 days and bring them to room temperature just before serving. They taste the best this way.

Make the filling

1. Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set the bowl over a saucepan filled with 1 inch of barely simmering water. Whisk gently and continuously while heating the mixture. It should register 150°F on an instant-read thermometer. The sugar should be fully dissolved.
2. Transfer the bowl to the stand mixer and fit it with the whisk attachment. Beat on medium speed until the mixture is the consistency of shaving cream and cooled slightly, 1-2 minutes. (If the meringue is warm it will melt the butter.)
3. Gradually add the butter, 1 tablespoon at a time, until smooth and creamy. (Only add the next tablespoon of butter once the last one has been completely mixed in.)
4. Once all the butter is added, scrape down the sides of the bowl and mix on medium-high and beat until light and fluffy, about 30 seconds.
5. Add the strawberry powder and continue to mix on medium-high until incorporated.

Notes

1. Make sure the confectioners' sugar contains cornstarch. This ingredient will make all the difference in how the macarons turn out. (Can make confectioners' sugar from ground granulated sugar + 1T corn starch for 1 C confectioners;  For 1 C confectioners use 4oz (1/4C) granulated by volume)
2. You can purchase strawberry powder on amazon or you can purchase freeze-dried strawberries and grind them in a food processor.
3. If you don't have a silicone baking mat for macarons, you can use a 1.5-inch round cookie cutter and trace 20 circles onto sheets of parchment paper cut to fit the baking pans. Set another sheet of parchment paper over each template.
4. Make sure you double up on the baking sheet or the bottoms of the macarons will be too brown!
5. Read my posts on making macarons and swiss buttercream for more tips and techniques!

Make ahead tip

1. Macaron shells can be made up to 3 days in advance. Store in an airtight container and separate the shells with layers of parchment paper. Keep refrigerated until ready to use.
2. Once filled, store the macarons in an airtight container in the refrigerator for up to 3 days.
3. The filling can be made 1 day in advance. Keep refrigerated in an airtight container. Bring to room temperature and re-whip before using it.
4. The filling can also be frozen for up to 2 months. Thaw it in the refrigerator overnight then let it come to room temperature and re-whip before using.

From: https://www.bakedbyanintrovert.com/strawberry-macarons/

Lemon Curd

Ingredients

• 4 large egg yolks
• 2/3 cup (134g) granulated sugar
• 1 Tablespoon lemon zest (about 1 lemon)
• 1/3 cup (80ml) fresh lemon juice (about 3 lemons)
• 1/8 teaspoon salt
• 6 Tablespoons (86g) unsalted butter, softened to room temperature

Instructions

1. Fill the bottom pot of your double boiler with 1-2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
3. Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into the curd. The butter will melt from the heat of the curd. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents a skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
4. Refrigerate the curd for up to about 10 days.

Notes

1. Freezing Instructions: For longer storage, you can freeze the curd up to 3-6 months. Thaw in the refrigerator overnight before enjoying.
2. Thicker Lemon Curd: For thicker lemon curd, replace 2 of the egg yolks with 1 whole egg. This means you will use 2 egg yolks plus 1 whole egg. Keep the rest of the recipe and instructions the same.
3. Lemon Juice: Do not use bottled lemon juice. Use fresh-squeezed lemon juice.
4. Butter: You can use salted butter instead of unsalted butter. Simply omit 1/8 teaspoon salt in the recipe.
5. No Double Boiler? No Problem! If you do not own a double boiler, you can simply place a small heatproof glass bowl over a saucepan– you will cook the curd in the top pot/bowl.
6. No Straining: I don’t strain the lemon curd. The zest is very tiny and has been cooked, so you can hardly detect its texture. It’s really just there for flavor. However, feel free to run the finished lemon curd through a fine mesh sieve if you want to take the extra step.

From: https://sallysbakingaddiction.com/how-to-make-lemon-curd/

Healthy Instant Strawberry Banana Frozen Yogurt

Ingredients

• 2 cup strawberries, frozen, unsweetened
• 3 medium banana
• 3 tablespoon honey
• 1/2 cup Greek yogurt, plain
• 1 tablespoon lemon juice

Instructions

1. Place all ingredients into a food processor or blender.
2. Blend until smooth, stopping to scrape the sides as needed.
3. Serve immediately for a soft-serve texture, or pour into a freezer safe container with a lid and freeze for 3 to 4 hours before serving.

Italian Dressing

 Servings: 8

INGREDIENTS

• 3/4 cup olive oil
• 1/4 cup red or white wine vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp crushed red pepper
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp lemon juice

Shake to mix. Store in refrigerator

From: https://thewholecook.com/easy-homemade-italian-dressing/

Perfect Pie Crust

Yield: 2 (10-inch) crusts

Ingredients

• 12 tablespoons (1 1/2 sticks) very cold unsalted butter
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup very cold vegetable shortening
• 6 to 8 tablespoons (about 1/2 cup) ice water

Directions

1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
3. Freeze excess

From: https://www.foodnetwork.com/recipes/ina-garten/perfect-pie-crust-recipe-1919026

QUICK & EASY CHICKPEA, TOFU AND SPINACH CURRY

INGREDIENTS

• 1 tbsp coconut oil
• 1 large yellow onion, finely chopped
• 2 fairly large garlic cloves, center germ removed and crushed with a garlic crusher
• 2 tbsp ( or more! ) fresh ginger, grated
• 8 dried unsulfured apricots, diced
• 3 heaped tbsp curry powder
• 2 400ml. cans coconut milk
• 2 cans chickpeas, drained and rinsed
• 18oz firm tofu, patted dry and cut into cubes
• 3 cups packed baby spinach
• 2 tsp coarse sea salt

TO SERVE

• a few sprigs of coriander
• a squeeze of lime juice
• basmati rice

DIRECTIONS

1. Start by gathering, measuring, chopping, crushing, grating, draining, and cubing all of the ingredients. This will improve your dynamic in the kitchen. 
2. Heat up the coconut oil in a wide pot on medium heat.
3. Add onion, garlic, ginger and apricots and sautée for a few minutes, until the onion is translucent and soft.
4. Add curry powder and mix it in well with the rest of the ingredients. Allow the spices to toast for a minute without letting them stick to the bottom of the pan.
5. Add the coconut milk and season with sea salt, mixing well.
6. Add the rest of the ingredients (except for the spinach), let it come to a boil and reduce heat to a low simmer. These are all ingredients that need only 5 to 8 minutes to heat up and absorb the flavours. By then, the coconut milk will also have reduced and become a creamy and velvety sauce.
7. Add the spinach leaves one cup at a time and mix them in right before turning off the heat. They will wilt down in a matter of seconds, and your curry will be ready to serve!

From: https://www.cocooncooks.com/blog-en/quick-easy-chickpea-curry

Vietnamese Spring Rolls with Crispy Tofu

Ingredients

SPRING ROLLS

• 1 1/2 cups julienned vegetables (such as carrots, red pepper, and cucumber)
• 1 bunch fresh cilantro
• 1 bunch fresh mint
• 4 ounces vermicelli or rice noodles (the thinner the better)
• 8-10 whole spring roll rice papers

ALMOND BUTTER DIPPING SAUCE

• 1/3 cup salted creamy almond butter
• 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
• 1-2 Tbsp brown sugar, agave, or honey if not vegan (depending on preferred sweetness)
• 1 Tbsp fresh lime juice
• 1/2 tsp chili garlic sauce
• Hot water (to thin)

CRISPY TOFU

• 8 ounces extra-firm tofu (drained and thoroughly dried/pressed)
• 4 Tbsp sesame oil (divided)
• 3 Tbsp cornstarch
• 2 1/2 Tbsp almond butter dipping sauce
• 1 Tbsp reduced sodium soy sauce (tamari if gluten-free)
• 1 Tbsp brown sugar or agave nectar

Instructions

1. Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
2. Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning – about 5 minutes. Remove from skillet and set aside.
3. Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
4. To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
5. Add tofu back to the skillet over medium heat and add “sauce/glaze,” stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.
6. To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
7. Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don’t feel bad if your first few attempts are a fail!
8. To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
9. Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up – about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
10. Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
11. Leftovers store well individually wrapped in plastic wrap, though best when fresh.

From: https://minimalistbaker.com/vietnamese-spring-rolls-with-crispy-tofu/#_a5y_p=2042949