ESCAROLE AND CHICKPEA SOUP WITH GARLIC TOAST

INGREDIENTS

• 1 teaspoon extra virgin olive oil
• 4 cloves garlic
• 4 cups chicken broth
• 1 can chickpeas, rinsed and drained
• 1 bunch of chopped escarole leaves
• fresh cracked pepper, to taste
• 1 Parmesan cheese rind, plus fresh grated Parmigiano Reggiano, for serving (optional)
• 4 1 ounce small slices Sourdough bread, (or 2 large, cut in half)
• olive oil spray

INSTRUCTIONS

1. Smash 3 of the garlic cloves with the side of a knife. Cut the 4th clove in half.
2. Heat a medium pot or Dutch Oven on medium heat; when hot add the oil.
3. Add the 3 smashed garlic cloves and sauté until golden, about 2 minutes.
4. Add the broth, Parmesan rind and chickpeas and bring to a boil. Then add the escarole and cook until it wilts, about 15 minutes.
5. Salt to taste
6. Meanwhile, spritz the bread with olive oil and place in the broiler or toaster, until golden brown.
7. Take the garlic halves and rub them all over the toasted bread.
8. To serve, discard the garlic and cheese rind. Ladle into 4 bowls and serve with fresh grated Parmesan. Serve with garlic toast.

Based on: https://www.skinnytaste.com/escarole-and-chickpea-soup-with-garlic-toast/

Homemade Orange Creamsicle Popsicle Recipe

 Ingredients

• 1/2 cup orange juice
• 2 mandarin oranges peeled
• 3 tablespoons white sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla

Instructions

1. Add oranges, orange juice and sugar to a food processor and process for 20 seconds. Add vanilla and whipping cream and process for 60 seconds. If mixture is thick, but not stiff, it's ready. If it's still quite runny, process for another 60 seconds.
2. Spoon into mold and freeze 4-6 hours or overnight. Remove from freezer and let set on the counter for 2-5 minutes and remove from the mold. If necessary, run the mold under hot water for about 30 seconds to loosen the popsicles.

From: https://www.eatingonadime.com/homemade-orange-creamsicle-popsicle-recipe/

Sushi Bake

INGREDIENTS

Sushi Rice

• 1.5 cups sushi rice (was 2C, try less rice)
• ¼ cup rice wine vinegar
• 1 tbsp sesame oil

Bake Salmon

• 0.6lb (9oz) salmon
• salt and pepper
  

Sushi Bake

• 1 cup imitation crab meat shredded
• 8oz cream cheese 1 block, softened at room temperature
• ¼ cup mayonnaise
• 2 tbsp sriracha sauce
• roasted seaweeds

Toppings

• 2 small avocado sliced
• sriracha sauce
• kewpie mayonnaise
• Furikake seasoning

INSTRUCTIONS

1. Wash and rinse the sushi rice for 3-5 times until the water is clear. Cook in a rice cooker. Once the rice is cooked, season with rice wine vinegar and sesame oil. It may look wet so keep stirring, it will dry out when it cools. Transfer in a baking tray and set aside.
2. On a baking tray, place the salmon and season with salt and pepper. Put a little bit of oil so it won't stick on the tray. Bake for 8-10 minutes at 400°F. Once cooked, shred the salmon using a fork and set aside.
3. Using an electric mixer, beat the cream cheese until soft and fluffy.
4. In a large bowl, combine the salmon, imitation crab meat, cream cheese, mayonnaise and sriracha sauce. Mix until well combined. Put on top of the cooked sushi rice and spread evenly. Bake for 17 minutes at 350°F until the top is lightly browned.
5. Remove from the oven, arrange the sliced avocado, drizzle sriracha sauce and kewpie mayonnaise on top and sprinkle some Furikake seasoning.
6. To serve, scoop a tablespoon of sushi bake, place it on top of a roasted seaweed, wrap and eat! Enjoy

Alternative to try - use rice crackers instead of rice

Kewpie mayonnaise substitute: 1/4C mayo, 1/8t Dijon mustard, 3/8T rice vinegar, 1/8t sugar

Main recipe based on: https://www.pagkaingpinoytv.com/sushi-bake/

Spicy Peanut Soba Noodle Salad Recipe

INGREDIENTS

For the Spicy Peanut Sauce:

• 5 tablespoons peanut butter
• 5 tablespoons chicken broth from poaching chicken (or water)
• 4 tablespoons soy sauce, or tamari for gluten free (reduced from 5)
• 2 tablespoons sesame oil
• 2 tablespoons honey
• juice of 1 lime
• 1 teaspoon minced garlic
• 1/4 cup chili sauce like sriracha (more or less depending on spice tolerance; or added later)
• 1/2 cup peanuts

For the Salad:

• 1 lb. chicken breast
• lettuce
• 2 bundles of soba noodles (around 7oz)
• fresh cilantro or basil to taste
• crushed peanuts for topping

INSTRUCTIONS

1. Poach the chicken until cooked through. Set aside to cool before shredding.
2. Puree all of the peanut sauce ingredients together up to garlic. Add peanuts after pureeing. Sriracha can be added afterward by individuals.
3. Cook the noodles according to package directions (usually just boiling for a few minutes).
4. Toss everything together with enough dressing to generously coat everything. Serve hot or cold!

Based on: https://pinchofyum.com/spicy-peanut-soba-noodle-salad

Traditional Currywurst and Curry Ketchup Recipe

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 1 small clove garlic
• 1 1/2 tablespoons quality curry powder
• 1 tablespoon quality sweet paprika
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1 cup ketchup
• 1 tablespoon tomato paste
• 5 tablespoons vegetable or chicken broth
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon quality Worcestershire sauce
• 1 teaspoon sugar
• 1/4 teaspoon prepared yellow mustard
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• pinch of cayenne pepper (optional, for more heat)
• 4 genuine German bratwursts, bockwurst, rotwurst or weisswurst (see blog post about selecting the right sausages)
• extra curry powder for sprinkling
• French fries or crispy bread rolls (Brötchen) for serving

INSTRUCTIONS

1. Heat the oil in a small saucepan and cook the onions just until soft and translucent. Do not brown them. Add the garlic and cook for another minute. Add the curry powder, paprika, cloves and cinnamon and cook for 30 seconds. Add all remaining ingredients and bring to a simmer. Reduce the heat to medium, cover and simmer for 15 minutes, stirring occasionally.  Use an immersion blender or transfer to a blender and puree until smooth.  Let the mixture cool completely and then refrigerate for a day before using to allow time for the flavors to meld.  
2. Makes 1 1/2 cups.  The curry ketchup will keep for up to a month in the fridge.

HOW TO MAKE CURRYWURST:

1. If the sausages are not pre-cooked, first poach them in lightly simmering water.  The next step is to grill/fry them to finish them off.  
2. You can either grill or pan-fry the sausages.
3. The important thing is to cook them until they develop a thick and crispy browned outer crust.  (So if you're pan-frying, be sure to use enough oil.)  Some curry wurst stands also cut vertical slits along the currywurst to prevent them from bursting open while cooking and then the sausages are sliced along the lines into bite-sized chunks before serving.
4. To serve, slice the wursts vertically into bite-sized pieces, top with some curry ketchup, and sprinkle with curry powder.  Serve with French fries or a crispy bread roll (Brötchen).  Currywurst and fries/Brötchen are served in paper food trays and eaten with currywurst toothpicks.

From: https://www.daringgourmet.com/best-german-curry-ketchup-for-currywurst/

Banana Oatmeal Pancakes

Ingredients

• 2 cups Old Fashioned rolled oats
• ¼ cup plain or vanilla yogurt (Greek or whole milk work)
• 2 large eggs
• ½ cup milk of choice
• 2 tablespoons salted butter, melted (or neutral oil)
• 1 tablespoon vanilla extract
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• ¾ cup mashed bananas  (2 medium)

Instructions

1. Place the oats, yogurt, eggs, milk, oil, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms. 
2. Mash the bananas, then stir them into the blender with a spatula. 
3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the better until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side. 
4. Add another tablespoon or two to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.

Based on: https://www.acouplecooks.com/banana-oatmeal-pancakes/

Easy Raspberry Vinaigrette

Yield: ¾ cup

Ingredients

• 1 cup fresh raspberries
• 1 ½ tablespoons maple syrup
• 1 tablespoon balsamic vinegar, red wine vinegar, or raspberry vinegar
• 3 tablespoons extra-virgin olive oil

Instructions

1. In a small blender or with an immersion blender, blend all ingredients.
2. Strain the mixture through a fine mesh strainer into a clean container.
3. Serve immediately, or store refrigerated for up to 1 week.

From: https://www.acouplecooks.com/raspberry-vinaigrette-salad-dressing/