RED LENTIL PANCAKES

Serves: 10

INGREDIENTS

• ¼ cup dried red split lentils
• 2 cups (240 grams) gluten-free oat flour (also works w/1C ground oat bran + 1 C wheat flour)
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup milk
• 2 eggs, room temperature
• 4 tablespoons coconut oil, melted (also works w/butter)
• 1 teaspoon pure vanilla extract
• 2 tablespoons maple syrup

INSTRUCTIONS

1. Rinse red split lentils and then place in a small saucepan and cover with water. Bring to a boil and then turn heat down to low and simmer for 5 to 7 minutes until lentils are soft. Drain and place in bowl of food processor. Blend lentils until you have a smooth puree.
2. In a large bowl, add oat flour, baking powder, salt, and cinnamon. Whisk until combined. In a medium bowl, add milk, eggs, coconut oil (butter), vanilla extract, and maple syrup and whisk to combine. Add liquid mixture to dry ingredients as well as pureed lentils. Whisk to combine.
3. Spray a large non-stick fry pan with cooking spray and heat over medium heat. Using a ¼ measuring cup, pour batter onto pan, cook until bubbles start to form on top and bottom is slightly browned, then flip and continue until cooked through. Your first pancake will be a tester and most likely look like a dud.
4. Top pancakes with fruit and maple syrup if desired.

From: http://saltedplains.com/red-lentil-pancakes-gluten-free-dairy-free/

Harry Potter Butterbeer (and Cream Soda)

Ingredients:

• 1 cup light or dark brown sugar
• 2 tablespoons water
• 6 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon cider vinegar
• 3/4 cup heavy cream, divided
• 1/2 teaspoon rum extract
• Four 12-ounce bottles cream soda

Directions:

1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

From: (#1 of) http://wizardingworldpark.com/butterbeer-recipes/

Cream Soda:
2 cups sugar 
1 cup water 
1 tablespoon vanilla extract 
a healthy supply of seltzer (carbonated water), half and half, and cubed or crushed ice

Pesto Pasta with Chicken

Ingredients

• 1 (16 ounce) package bow tie pasta
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• crushed red pepper flakes to taste
• 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
• 1/2 cup pesto sauce

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
3. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Ginger Lemonade

Yield:4 servings


Ingredients

• 1/3 cup sugar
• 1 tablespoon grated ginger
• 2 large strips lemon peel
• Juice of 2 lemons
• Ice, for serving

Directions

• Combine the sugar, ginger and lemon peel in a small saucepot. Pour enough water to cover the mixture, about 1 cup. Bring the mixture to a boil and simmer, about 5 minutes. Remove the saucepot from the heat and let sit at least 15 minutes up to a few hours.  Pour the lemon juice in a pitcher. Add 3 cups water and the sugar mixture and mix to combine. Serve the lemonade over ice.

Recipe courtesy of Melissa d'Arabian

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/ginger-lemonade-recipe.print.html?oc=linkback

Szechuan Spicy Peanuts (黄飞鸿花生, Huang Fei Hong Spicy Peanuts)

Ingredients

• 1 cup raw peanuts
• 1/2 cup vegetable oil or enough to cover the peanuts
• (Optional) 5 dried chili peppers and 1 teaspoon Sichuan peppercorn for garnish

Spice mix

• 1 teaspoon chili flakes
• 1 teaspoon sugar
• 1 teaspoon sea salt
• 1 teaspoon toasted Sichuan peppercorn powder (*See footnote 1)
• 1/4 teaspoon white pepper powder
• 1/4 teaspoon five spice powder

Instructions

1. Cover peanuts with warm water. Let soak for 30 minutes to 4 hours. Peel and discard the skin. Drain and pat dry peanuts with paper towel.
2. Szechuan Spicy Peanuts Cooking Process Szechuan Spicy Peanuts Cooking Process
3. Combine all the ingredients for the spice mix in a small bowl.
4. Szechuan Spicy Peanuts Cooking Process
5. Add peanuts into a wok and oil to cover. Turn on medium heat. Cook until the peanuts start to sizzle. Turn to medium low heat. Cook and stir occasionally until the surface turns pale yellow. Transfer peanuts using a colander onto a plate layered with paper towels. Remove extra oil from the wok and reserve just 1 teaspoon.
6. Szechuan Spicy Peanuts Cooking Process Szechuan Spicy Peanuts Cooking Process
7. (Optional) Add chili peppers and Sichuan peppercorns into the same wok. Cook and stir until fragrant.
8. Return peanuts to wok. Add the spice mix. Stir to mix well so the peanuts are evenly covered with spices. Transfer peanuts onto a big plate to cool. Don’t worry if the peanuts are not crispy enough when they’re still warm. They’ll crisp up and become crunchy once completely cooled.
9. Szechuan Spicy Peanuts Cooking Process Szechuan Spicy Peanuts Cooking Process
10. Serve immediately as a snack or store in an air-tight container.

Notes
1. To make roasted Sichuan peppercorn powder, cook whole Sichuan peppercorns with a bit of oil until dark and very fragrant. Let cool and transfer to a coffee grinder. Grind until peppercorns turn to flakes. You can make extra and save it in an air-tight container in the fridge. It will stay good for many months.
I won’t suggest using store-bought Sichuan peppercorn powder. But if using, add less (1/4 teaspoon as a start) to the dish.

From: http://omnivorescookbook.com/szechuan-spicy-peanuts/
Author: Maggie Zhu

Chinese Braised Peanuts

Chinese Braised Peanuts
1 1/2 – 2 lbs raw peanuts
2 star anise
2-3 dried chili peppers
5 cloves of garlic, peeled
2 tablespoons rock sugar
2 tsp 5-spice powder
2 tablespoons dark soy sauce
4 tablespoons light soy sauce
8 cups water

Combine all ingredients in a large pot or Dutch oven. Bring to a boil, and then bring down to a simmer. Cook for 2-3 hours, until peanuts are soft. Strain peanuts from the braising liquid, set aside, and let cool.

To serve, toss with chopped cilantro and optionally dress with a bit of sesame oil.

Can freeze for later

From: http://www.tinyurbankitchen.com/chinese-braised-peanuts/

Boneless Chicken Breast Kabob (Joojeh Kabob)

Ingredients:

• 3 1/2 lb chicken breast, boneless skinless
• 2 onions, sliced thin
• 1/4 tsp saffron, ground & dissolved in 2 TBS of hot water
• 1/2 cup yogurt, plain
• 2 TBS extra virgin olive oil
• 2 garlic cloves, crushed
• 1 1/2 tsp salt
• 1 1/2 tsp black pepper, ground
• 1/4 cup butter, unsalted
• 1/4 cup lemon juice
• 1/4 tsp saffron dissolved in 1 TBS of hot water

Instructions:

1. Cut into 2-inch cubes: 3 1/2 lb chicken breast, boneless skinless
2. Place chicken in a large shallow container and mix in the next 7 ingredients (all but the last 3)
3. Coat all pieces of chicken completely with marinade.
4. Cover and marinate at least 6 hours and up to 2 days in the refrigerator.
5. Start your charcoal at least 30 minutes prior to grilling.
6. Slide chicken breast pieces close together onto metal skewers, leaving room on each end of the skewer to handle without burning yourself. This also insures the meat is resting on the hottest part of your grill.
7. In a small saucepan cook over medium heat until melted and combined:
8. 1/4 cup butter, unsalted
9. 1/4 cup lemon juice
10. 1/4 tsp saffron , ground & dissolved in 1 TBS of hot water
11. Grill kabobs for 8-15 minutes, turning occasionally and basting with butter-lemon mix.
12. The chicken is done when the juice running out is no longer pink.
13. Can be grilled in the oven - 6 - 8 inches from top, 450deg over a pan of water. for 10 - 15 min each side.

Based on Family Spice recipe: http://familyspice.com/recipes/recipe/?recipe_id=94