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Instant Pot Honey Soy Chicken Thighs

Servings: 6

STUFF
6 pieces of boneless chicken thighs 6 - 7 oz each, 2 - 2.5 lbs total
¼ cup honey
¼ cup light soy sauce
1 tbsp chili flakes crushed red pepper (optional)
4 - 5 garlic cloves
1 tbsp good quality chicken stock paste or 1 cube
½ yellow onion sliced thin (or 4 - 5 spring onions, sliced into big pieces)
2 whole star anise
¼ cup water
1 - 2 tbsp water
1 tbsp cornstarch
Sliced green onion and sesame seeds, for serving

STEPS
Add the chicken into the Instant Pot, and scrape in any leftover marinade in the bowl as well. Add the water and star anise and mix well.

Place the chicken, honey, soy sauce, and chili flakes in a bowl, and mix to coat well. Set aside. (If you’d like the chicken to be even more flavorful, you can let it marinate for about 1 hour, or up to 24 hours).

Set the instant pot to the saute setting. When the pot is hot, add about 1 tbsp of oil. Saute the onions and garlic cloves until the onions have softened and there’s some caramelization on the garlic cloves. Add the chicken stock paste (or crushed up cube) and mix it in with the onion and garlic.

Lock on the IP lid (vent closed) and set the IP to cook the chicken on high pressure for 7 minutes, and natural release for 5 minutes. Open the vent and allow the IP to depressurize.

Remove the chicken from the pot, and transfer them to a plate or a lined baking tray (if caramelizing - see below). Mash up the softened pieces of garlic cloves with a spoon or fork inside the cooking liquid.

Set the IP to saute. Mix the water and cornstarch together in a small bowl to make a smooth slurry.

When the cooking liquid starts to simmer, add half of the cornstarch slurry and stir through to thicken. Simmer for 1 minute. If you’d like to thicken the sauce further, stir in the rest of the cornstarch slurry and simmer for at least another minute. If you’re happy with the consistency of the sauce, let it simmer for a few minutes and then keep it warm until the chicken is ready.

Taste and season with more salt if necessary.

NOTES
If you’re using smaller chicken thighs, you can reduce the cook time to about 6 minutes. If you prefer the chicken to be cooked to a point where it’s really soft, then cook the chicken for a further 1 - 2 minutes.

If you’re using bone-in (skinless or skin-on) chicken, increase the cook time to 11 - 12 minutes (for large chicken thighs), or 9 minutes for smaller chicken thighs.

If you’re doubling the recipe, double the amount of honey, soy, garlic, chicken stock, chili flakes and onion. But keep the amount of star anise the same, and you can eliminate the water altogether (because the marinate will provide enough liquid for the recipe). You may need more cornstarch slurry to thicken the sauce.

Cider-Brined Pork Tenderloins with Roasted Apples

Servings: 4-6

STUFF
2 cups apple cider
1 cinnamon stick
2 teaspoons black peppercorns
2 teaspoons coriander seeds
1 teaspoon crushed red pepper
2 garlic cloves, crushed
Kosher salt
4 cups ice
Two 1- to 1 ¼-pound pork tenderloins
¼ cup plus 2 tablespoons cider vinegar
1 large shallot, minced
2 thyme sprigs
3 tablespoons sorghum syrup or pure maple syrup
¾ cup chicken stock
2 tablespoons unsalted butter
1 pound medium carrots, cut crosswise ¼-inch thick
2 Honeycrisp or Pink Lady apples—peeled, cored and cut into ½-inch pieces
2 tablespoons fresh orange juice
1 ½ tablespoons extra-virgin olive oil
2 tablespoons canola oil

STEPS
In a large saucepan, combine the cider, cinnamon, peppercorns, coriander, crushed red pepper, garlic and 3 tablespoons of kosher salt and bring to a boil, stirring to dissolve the salt. Remove from the heat, add the ice and let cool completely. Pour the brine into a bowl and add the pork tenderloins, then cover and refrigerate overnight.

Preheat the oven to 450°. In a small saucepan, combine the vinegar with the shallot, thyme and sorghum syrup and bring to a boil. Simmer over moderately high heat until reduced to ¼ cup, about 3 minutes. Add the stock and simmer until reduced to ½ cup, about 5 minutes; discard the thyme sprigs. Whisk in the butter and season lightly with salt; keep warm.

On a large rimmed baking sheet, toss the carrots with the apples, orange juice and olive oil; season with salt. Roast in the lower third of the oven, stirring once, until tender and browned in spots, about 25 minutes.

Meanwhile, drain the pork tenderloins and cut them in half crosswise; discard the brine. Pat the pork dry and season lightly with salt. In a large cast-iron skillet, heat 1 tablespoon of the canola oil until shimmering. Add half the pork and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the pork to a rimmed baking sheet. Wipe out the skillet and repeat with the remaining 1 tablespoon of canola oil and pork. Roast the pork in the upper third of the oven for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the pork to a work surface and let rest for 10 minutes.

Slice the pork and transfer to plates. Drizzle the sauce on top and serve with the roasted carrots and apples.

Ricotta Kisses

Servings: 6
Time: 20 min

STUFF
1 cup ricotta
2 large eggs
½ cup Italian 00 flour (note below)
1 ½ teaspoons baking powder
Pinch of salt
½ teaspoon ground cinnamon
1 tablespoon superfine sugar
½ teaspoon vanilla extract
Vegetable oil for frying
2 teaspoons confectioners’ sugar

STEPS
In a medium bowl, combine ricotta and eggs, and mix until smooth. Add flour, baking powder, salt, cinnamon, superfine sugar and vanilla. Mix again to make a smooth batter.

Fill a wide, shallow skillet with about ¾ inch of oil. Place over medium-high heat until a bit of batter sizzles when dropped in. Drop rounded teaspoons of batter into pan, 5 or 6 at a time. When batter puffs and undersides turn golden brown, after about 1 minute, flip kisses and allow to brown again for about 1 more minute. Transfer browned kisses to paper towels to drain, and continue until all batter is used.

Pile kisses in a rough pyramid on a serving plate. Pass confectioners’ sugar through a small fine-meshed sieve evenly over baci. Serve immediately.

NUTRITION
Per servings (total recipe: 6) 
246 calories
18 grams fat
4 grams saturated fat
0 grams trans fat
10 grams monounsaturated fat
2 grams polyunsaturated fat
13 grams carbohydrates
0 grams dietary fiber
3 grams sugars
7 grams protein
83 milligrams cholesterol
196 milligrams sodium

Autumn Chicken Escabeche with Roasted Apples and Grapes

Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

STUFF
¼ cup extra virgin olive oil
1 ½ pounds boneless chicken breasts, thighs or a mix
kosher salt and pepper
1 sweet onion, diced
2 cloves garlic, smashed
2 teaspoons cumin seeds
1 ½ cups white wine
1 ½ cups apple cider
½ cup apple cider vinegar
2 jalapeno or fresno chiles, sliced
2 bay leaves
4 thyme sprigs
1 apple, sliced
1 ½ cups grapes

STEPS
Preheat the oven to 400 degrees F.

Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken with salt and pepper. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

To the same skillet, add the onion, garlic, and cumin seeds. Cook, stirring occasionally until the onion is fragrant and the cumin seeds toasted, about 8-10 minutes. Slowly pour in the wine, cider, and apple cider vinegar. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Add the chile, bay leaves, and thyme. Sprinkle the apples around the chicken and season with salt and pepper. Transfer to the oven and roast for 15 minutes. Remove from the oven, add the grapes and return to the oven for another 10-15 minutes or until the chicken is cooked through.

Let the chicken rest 5 minutes and serve with the sauce drizzled over the chicken with the roasted apples and grapes. Enjoy!

NUTRITION
Calories 344 kcal

Vietnamese Braised Pork Ribs

Servings: 4
Time: 2 hr + marinating

STUFF
2 medium shallots, finely chopped
2 lemongrass stalks, tough outer layer removed, lightly smashed and very finely chopped (about 2 tablespoons)
2 tablespoons soy sauce
1 tablespoon fish sauce (such as Red Boat)
1 tablespoon hot chile paste (such as sambal oelek)
2 teaspoons kosher salt
2 tablespoons brown sugar
2 teaspoons Chinese five-spice powder
1 tablespoon grated garlic
2 tablespoons finely chopped or grated ginger
3 to 4 pounds baby back ribs
4 scallions, slivered or chopped, for garnish
Cilantro and mint sprigs, for garnish

STEPS
Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.  

Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.

Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone.  Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.

Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.

NUTRITION
952 calories
65 grams fat
23 grams saturated fat
0 grams trans fat
27 grams monounsaturated fat
10 grams polyunsaturated fat
14 grams carbohydrates
1 gram dietary fiber
7 grams sugars
77 grams protein
273 mg cholesterol
1145 mg sodium

Instant Pot Beef Stew

Servings: 4
Prep: 10 min
Cook: 30 min + 15 min release
Total time: 55 min

STUFF
1 teaspoon oil
1 pound stew meat cut into 1 inch chunks
1 small onion minced
2 cloves garlic minced
½ cup dry red wine or beef stock
3 cups beef stock low sodium, see note*
1 cup crushed tomatoes or tomato sauce
1 tablespoon spicy brown mustard
½ tablespoon Worcestershire sauce
3 cups baby potatoes or potatoes cut into 1 inch cubes
2 cups carrots cut into 1 inch chunks
1 bay leaf
1 teaspoon dried thyme or 2 fresh sprigs
salt and pepper
1 tablespoon corn starch, see note
3 tablespoons water

STEPS
Turn the Instant Pot to Saute and allow to heat up. Once Instant Pot is heated, add in oil. 

Season beef on all sides liberally with salt and pepper. 

Add the seasoned beef and chopped onion to pressure cooker and let cook on all sides until beef is browned on all sides. Once the meat is nearly fully browned, adds in the minced garlic and saute for 1 minute longer, being careful to not burn the garlic. Turn the Instant Pot off.

Add in red wine and scrape up any browned bits of liquid on the bottom of the pressure cooker. 

Add in beef stock, potatoes, carrots, crushed tomatoes, horseradish, Worcestershire sauce, garlic, bay leaf, fresh thyme, and a pinch of salt. Stir to incorporate the ingredients.

Place lid on instant pot and be sure vent knob is closed to seal in pressure. 

Set to manual pressure for 30 minutes. To do this, hit pressure cook or manual and adjust cook time using +/- buttons. If you have the Ultra model, hit ultra and then adjust to high pressure and then set cook time to 30 minutes.

Once cook time has elapsed, allow the pressure cooker to release pressure naturally or for AT LEAST 15 minutes.

Once pressure has been released, open up pressure cooker, remove bay leaf and thyme sprigs. Hit cancel on pressure cooker (to turn off keep warm function) and turn back to saute.

Whisk together the water and cornstarch and then whisk into beef stew. Allow to bubble and thicken to desired consistency. Taste and season with salt if needed.

NOTE
Leftover beef stew can be stored in the refrigerator for up to 4 days. You can opt to freeze the stew as well, but the texture of the potatoes may be altered after freezing.

For a thinner beef stew, use 4 cups of beef stock. You can also use 2 tablespoons or cornstarch in place of the 1 tablespoon of cornstarch for a really thick stew. 

A dry red wine such as Merlot or Cabernet is best. Of course, if you do not drink alcohol, feel free to use additional beef stock in place of wine.

If you want firmer potatoes and carrots, add all the ingredients BUT carrots and potatoes and cook for 20 minutes and let the pressure release naturally. Then add the potatoes and carrots and cook for an additional 10 minutes.

NUTRITION
Calories: 256kcal
Carbohydrates: 19g
Protein: 17g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 353mg
Potassium: 869mg
Fiber: 2g
Sugar: 4g
Vitamin A: 5410IU
Vitamin C: 17.2mg
Calcium: 54mg
Iron: 2.6mg

Shaheen Peerbhai & Jennie Levitt’s Cold-Oven Roast Chicken

Servings: 4
Prep: 20 minutes
Cook: 45 minutes

STUFF
8 chicken thighs (or 1 whole chicken)
Coarse sea salt
2 tablespoons olive oil
1 head garlic, cloves separated and peeled but kept whole
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 to 5 fresh sage leaves
Peel and juice of 1 lemon (the yellow part of the peel only, using a vegetable peeler)
Coarse sea salt and freshly ground black pepper

STEPS
Pat the chicken dry with paper towels and rub it all over with coarse sea salt. Loosen the skin with your fingertips and rub the salt into the flesh, and then pull the skin back over it. Let the salted chicken rest for 15 minutes. (If you have time to do this for longer, even overnight in the refrigerator, do!)

Coat the bottom of a lidded cast iron pot (or another ovenproof pot) with the olive oil. (Choose a large pot with enough room that the chicken won’t be too packed in—it should have a bit of room to breathe around each piece.) Add the garlic cloves, rosemary, thyme, sage, and lemon peel. Place the chicken on top (skin side up for thighs, breast side up for whole chicken). Squeeze the lemon juice over it, and then season with salt and pepper. Cover the pot with the lid.

Place the pot in a cold oven. Turn up the temperature to 450°F (225°C) and cook the chicken for 30 minutes for thighs or 45 for whole chicken, then remove the lid and cook until the skin is golden and crisped, about 15 minutes. To make sure the chicken is cooked, the flesh shouldn’t be pink on the inside or should measure 165° F (75° C) with an instant-read thermometer. If the juices in the bottom evaporate too quickly and look like they’re beginning to burn, you can pour a little water in the bottom of the pan.

Remove the pot from the oven and let the chicken cool to warm or room temperature to serve. Serve the chicken with spoonfuls of the pan juices and garlic.

Tip: When using the chicken in salads, discard the herb sprigs, shred the chicken into the pot, and coat in its juices.

Herbed Braised Lamb Shoulder with Chickpeas

STUFF
For the lamb and chickpeas:
One 3- to 4-pound boneless lamb shoulder, tied with twine if there are any loose pieces
Kosher salt
Freshly ground black pepper
1 lemon, divided
1 jalapeño, chopped with seeds
4 garlic cloves, peeled and smashed
1 tablespoon toasted fennel seeds
1 cup chopped dill sprigs, divided
1 cup chopped parsley leaves and tender stems, divided
6 scallions, trimmed and thinly sliced, divided
Two 14-ounce cans chickpeas, drained and rinsed

For the dates:
1 teaspoon toasted fennel seeds
1 teaspoon flaky salt
8 Medjool dates, pitted and halved

STEPS
For the lamb shoulder and chickpeas: Heat the oven to 325 degrees F. Place the lamb shoulder in a Dutch oven and season all over with salt and pepper. Halve the lemon, then coarsely chop half and cut the other half into wedges for serving.

In a food processor, blend the chopped lemon, jalapeño, garlic, fennel seeds, and 1 tablespoon salt until combined. Add three-quarters of the dill, parsley, and scallions, and blend until a coarse, wet paste forms. (Put the remaining herbs in the fridge until serving.)

Smear the herb paste all over the lamb shoulder, turning it in the Dutch oven if necessary. Pour 1 cup of water into the Dutch oven, cover, and bake until the shoulder falls apart easily when prodded with a fork, about 3 hours.

Then, increase the oven heat to 400 degrees F. Uncover the pot and add the chickpeas to the braising liquid around the lamb. Roast until the lamb is golden brown, about 25 minutes.

While the lamb is browning, prepare the dates: Blend the toasted fennel seeds in a spice or coffee grinder or food processor until coarsely ground. Mix with the flaky salt and transfer to a small serving plate. In a small cast iron skillet over high heat, char the dates until black in spots, about 3 minutes. Toss the dates in the fennel salt.

To serve the lamb and chickpeas, remove the kitchen twine, if using, then slice the lamb shoulder. Skim off any fat from the braising liquid in the pot. Serve the lamb over the chickpeas and braising liquid. Garnish with remaining fresh herbs and lemon wedges, for squeezing over. Season to taste with salt and pepper and serve with charred dates.

Vietnamese Chicken Curry (Ca Ri Ga)

Serves: 2-3

STUFF
1 half chicken
1 Tbsp Madras curry powder
1 Tbsp kosher salt
¼ tsp black pepper
1 tsp sugar
2 Tbsp ginger, minced
1 shallot, minced
2 garlic cloves, minced
½ lb potatoes, medium chopped
½ lb sweet potatoes, medium chopped
½ lb carrots, medium chopped
2 lemongrass sprigs, 3-4 in of lower root smashed
3 cups water or chicken stock
1 13.5-oz can coconut milk
1 bunch cilantro (garnish)

STEPS
Combine curry powder, salt, pepper, and sugar in a bowel. Break down chicken into breast, thigh and drum stick. Cut chicken into desired size pieces + pat dry with paper towel. Toss chicken in marinade and set aside at room temperature (can also be marinated overnight).

Prepare veggies while chicken is marinating. Peel potatoes, sweet potatoes, and carrots. Cut into equal sizes to ensure equal cooking time and gather together.

Over medium high heat, coat a large pan with oil. When oil comes up to temperature and you see a slight wisp of smoke, add lemograss and chicken skin-side down. Sear all sides about 5 minutes.

Add root vegetables and sear for a few minutes. Once you get some color on the veggies, add ginger, shallot and garlic. Sweat for a minutes, and then cover with water/stock and coconut milk.

Bring to a boil and skim the foam. Reduce heat to a medium simmer and adjust seasonings to taste. Cook until chicken and vegetables are tender, about 15-20 minutes.

Garnish with cilantro and serve with a fresh baguette or steamed rice.

Basic Yeast Donuts 

Servings: ~2 dozen large donuts
Time: 1 hr 30 min

STUFF
1¹/₂ cups whole milk (12 ½ ounces)
¹/₃ cup water (2 ½ ounces)
4 tablespoons butter (2 ounces)
5 cups all-purpose flour (25 ounces)
1 pinch nutmeg
1 pinch cinnamon
1 teaspoon salt
¹/₄ cup sugar (2 ounces)
1 tablespoon instant yeast
2 eggs
6 cups oil, for frying (use more if needed)

STEPS
In a small pot, heat the milk, water, and butter until the butter has melted and the mixture is warm. Remove from heat and allow to cool slightly.

Mix the flour, nutmeg, cinnamon, salt, sugar, and yeast in the bowl of a mixer (or a large bowl if mixing by hand). Add the warm milk mixture and mix to combine. Add the eggs, scraping the bowl well. 

Turn the mixer up to medium speed, and, using a dough hook, mix until the dough begins to pull away from the edges. If mixing by hand, knead until it easily pulls away from the sides of the bowl while as you knead (it will still be quite sticky).

Transfer the finished dough to a well-oiled container and cover. Allow it to rise until doubled in size, about 1 hour. Alternatively, you can refrigerate the dough overnight so that it’s ready to make in the morning—but you may need to punch the dough down once or twice during that period to prevent it from over-fermenting.

To shape the doughnuts, roll out half of the dough on a lightly floured surface to about ½-inch thick. Use a doughnut cutter to cut doughnuts (alternatively you can use two circle cutters, or even the rim of a drinking glass and the rim of a shot glass, to shape the doughnuts). I also like to cut the doughnuts into squares (about 2 inches by 2 inches) using a pizza cutter – this is especially great for filled doughnuts.

Heat the oil to about 360° F. (You can use a candy/fryer thermometer, but I just do a test with one of the donut holes or a scrap piece of dough: If it rises rapidly to the surface, the oil is ready. If the donuts begin to brown too quickly, the oil is too hot.)

Fry the doughnuts, turning them halfway through cooking, until they’re golden brown on each side. Drain on absorbent paper towels. Finish as desired. (You can glaze the donuts by dunking them, or by pouring the glaze over donuts on a rack).

FINISHING OPTIONS
Cinnamon sugar: ½ cup sugar with 2 tablespoons cinnamon

Powdered: Toss in powdered sugar or cinnamon sugar.

Glazed: Mix ¾ cup powdered sugar, 3 to 4 tablespoons heavy cream or milk (enough to make a runny glaze), and ½ teaspoon vanilla (optional).

Chocolate-Glazed: Mix ¾ cup powdered sugar, 2 tablespoons dark cocoa powder, and 4 to 5 tablespoons milk or cream.

Chocolate-Coated: Dip doughnuts in tempered chocolate thinned with 1 to 2 tablespoons vegetable oil.

Fruit-Glazed: Mix 1 cup powdered sugar and ¼ cup fruit purée.

Violet-Glazed: Mix 1 cup powdered sugar, ¼ cup cream or milk, and 1 teaspoon violet extract. Garnish with candied violets.

Pistachio: Glaze donuts with basic glaze, then press in chopped toasted pistachios.

Coconut: Glaze with coconut glaze (1 cup powdered sugar, ¼ cup coconut milk, and ½ teaspoon vanilla), and press in toasted coconut flakes.

Black and White: Make a dark chocolate ganache with 1 cup chopped dark chocolate and ½ cup heavy cream. Make a white chocolate ganache with 1 cup chopped white chocolate with ¼ cup heavy cream. Glaze half the doughnut with the chocolate glaze and half with the white glaze.

Caramel-Glazed: Melt 1 cup of caramel candies with 1/3 cup heavy cream in the microwave in 10-second blasts until fully melted. Thin the glaze with additional milk or cream as needed to get a pourable glaze.

Meyer Lemon: Mix 1 cup powdered sugar with the zest and juice of 1 Meyer lemon, then add enough milk to form a pourable glaze.

Cinnamon Roll: Roll out the dough to ¼-inch thick. Mix together 1 stick melted butter with 1 cup granulated sugar and 2 tablespoons ground cinnamon. Spread the mixture evenly all over the dough, then roll tightly into a cylinder. Cut into 1 inch-thick pieces, then fry until golden brown. Glaze with basic glaze.

Cinnamon Rolls

STUFF
Dough
4 large eggs, room temperature
¾ cup whole milk, warm (100-110F)
¼ cup honey
4 cups (568g) all-purpose flour
2 ¼ teaspoon instant yeast
2 teaspoons salt
10 tablespoons (1 ¼ sticks | 142g) unsalted butter, room temperature, cut into 1-inch pieces

Filling
½ cup (99g) packed brown sugar
1 tablespoon ground cinnamon
Pinch salt
2 tablespoons (29g) unsalted butter, melted and cooled

Icing
8 tablespoons (1 stick | 113g) unsalted butter, room temperature
4 ounces (114g) cream cheese, room temperature
1 teaspoon pure vanilla extract
¼ teaspoon salt
1 cup (113g) confectioners’ sugar

STEPS
For the dough
Grease a large bowl.

In a large liquid measuring cup, combine the eggs, milk, and honey.

In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and stir on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one piece at a time. When all the butter has been added, increase the speed to medium and beat the butter into the dough, until all the little butter pieces are incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be very sticky and you will need a spatula to scrape the dough into the bowl.

Cover the bowl with plastic wrap and let rise for 30 minutes. Place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself. Turn the bowl and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this series of folding 3 more times, for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.

To Assemble
Flour a work surface and knead the Sweet Dough 10 to 12 times. Shape the dough into a ball, cover the top lightly with flour, and if your dough has been refrigerated, cover with a tea towel and let come to room temperature.

Grease a 9×13-inch pan; if desired, line with parchment paper (this makes for easier cleanup).

In a small bowl, mix the brown sugar, cinnamon, and salt.

Roll the dough into a 16 by 12-inch rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it adheres. Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use scissors or a sharp knife to cut the dough into 12-equal pieces. Transfer the pieces to the prepared pan and place them cut side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 ½ hours.

Adjust an oven rack to the middle position. Preheat the oven to 350F (180C). Remove the plastic and bake 27 to 32 minutes, rotating the pan halfway through, until the rolls are golden brown. While the rolls are baking, prepare the icing.

Transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the cream cheese icing, using about one-third of the mixture. Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve.

For the icing
In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the confectioners’ sugar and mix on low until combined. Scrape down the sides of the bowl and mix on medium until the icing is light and fluffy, 3 to 4 minutes.

For overnight cinnamon rolls
Prepare the rolls (roll out dough, fill them, roll them up, cut them, and put them in the prepared pan, but do not let rise for 1 ½ hours as stated above) then cover them loosely with plastic and refrigerate for up to 18 hours. When ready to bake, preheat the oven, and let the rolls sit at room temperature (still covered in plastic) for 30-45 minutes. Bake as directed (they make take slightly longer to bake).

NOTES
The dough can be cut into 8, 10, or 12 pieces, depending on your preferred size. Add a few minutes to the baking time for larger-size buns.

I like my cinnamon rolls super soft and gooey, so I put a thin layer of the icing over them while they are still very warm. The icing melts into the warm rolls, eliminating any hard corners or edges. If you prefer a little crispy crunch to your cinnamon rolls, you can wait until they have cooled and then top them with all the icing. And if you need to eat them warm, go ahead and smother them with all the icing right from the oven.

You don’t have to use a 9 x 13-inch baking pan here; you can get creative if you’d like. I often use this round 10-inch pan for baking the cinnamon rolls or this 5 quart braiser. You could also bake them on a half sheet pan lined with parchment.

Slow Cooker Green Lentil Curry

Servings: 6
Prep: 5 minutes
Cook: 3-4 rs (high) or 6-8 hrs (low)

STUFF
½ tsp onion powder
½ tsp garlic powder
1 tsp turmeric
½ tsp ground coriander
1 tsp curry powder
1 tsp cumin
1 ¼ tsp salt
6 oz can tomato paste
2 cups green lentils, uncooked & rinsed
3 cups water
14 oz can coconut milk, full fat
2 cups leafy greens (spinach, baby kale)
Kielbasa, optional
Cilantro and/or green onions, for garnish
Greek yogurt and avocado, for serving

STEPS 
In the slow cooker, combine onion powder, garlic powder, turmeric, coriander, curry powder, cumin, salt, coconut milk, tomato paste, water and green lentils.

Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours. About 1 hour before lentils are done, stir in the coconut milk.

Once done, stir in leafy greens until they are wilted. Serve hot and garnished with cilantro, scallions, and optional meat.

NOTE
To make it in Instant Pot: add onion powder, garlic powder, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir! Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. When done, do Quick Release to release the pressure by turning the valve to Venting. Stir in leafy greens until wilted and serve.

Instant Pot Vegetable Beef Soup

Prep: 10 min
Cook: 30 min
Servings: 4

STUFF
1 tablespoon olive oil
1 pound ground beef
1 red onion, diced
4 garlic cloves, grated
2 tablespoons tomato paste
1 tablespoon soy sauce
1 teaspoon dried oregano
¹/₂ teaspoon celery seed
2 dried or fresh bay leaves
1 large carrot, peeled and cut into thick coins
1 (14.5-ounce) can beef stock
1 (14.5-ounce) can diced tomatoes
1 cup frozen peas
1 cup frozen green beans
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper, to taste
Finely chopped fresh parsley, for garnish
Parmesan cheese and crusty bread, for serving (optional)

STEPS
In an electric pressure cooker such as the Instant Pot, turn on the Sauté function and let it preheat until it reads “Hot.” Add olive oil and ground beef and sauté 5 minutes, then add onion and garlic. Let cook another 5 minutes, stirring occasionally.

Add tomato paste, soy sauce, oregano, celery seed, and bay leaves and stir, cooking 1 to 2 minutes. Add carrots, beef stock, and diced tomatoes and stir, then lock lid. Pressure-cook on high 20 minutes. Let pressure release naturally or, if you’re in a hurry, carefully flick the valve.

Stir in the frozen peas and green beans; they should thaw immediately. Season with vinegar, salt, and pepper and garnish with parsley. Serve in bowls with optional Parmesan (plus grater) and bread.

Olive Oil Pumpkin Bread

STUFF
2 ½ cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon freshly grated nutmeg
2 large eggs
1 15 ounce can of pumpkin pureé
½ tablespoon grated fresh ginger
1 ½ cups granulated sugar
1 cup California Olive Ranch Destination Series Everyday olive oil
½ cup raw pumpkin seeds
2 tablespoons dark brown sugar

STEPS
Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray.

Line bottom of pan with parchment, leaving a generous overhang on both long sides.

Whisk flour, cinnamon, kosher salt, baking powder, baking soda, and nutmeg, in a medium bowl.

Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl.

Stream in oil, whisking continuously until well combined.

Stir the dry ingredients into the pumpkin mixture until completely combined, but take care not to overmix. (If you want to add chocolate stir it in now).

Pour the batter into prepared loaf pan then top with the pumpkin seeds and brown sugar. Bake until a toothpick inserted into the middle of the loaf comes out clean, about 60 - 70 minutes.

Let cool in the pan for 15 minutes until unmolding and cooling the loaf completely on a wire rack.

Accidentally Delicious Oatmeal Cookies

Servings: 30-36

STUFF
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 tsp vanilla
2 large eggs
1 tsp baking soda
1 tsp salt
1 ½ cup all-purpose flour
2 cups old fashioned oats
1 ¼ cup sweetened coconut flakes
2 4-oz bars semi-sweet chocolate, cut into ½-in chunks (or choco chips)
1 cup coarsely chopped toasted pecans

STEPS
Preheat oven to 375 degrees.

Beat butter, sugars, and vanilla in large bowel with electric mixer until fluffy. Beat in eggs, baking soda, and salt until blended.

On low speed, beat in flour until just blended. Stir in oats, coconut, chocolate and pecans.

Using 2 Tbsp of dough for each cookie, drop in mounds 2 inches apart on baking sheet lined with parchment paper

Bake 11-13 minutes until golden brown on bottoms and edges.

Cool on baking sheets for 2 minutes before removing to wire rack to cool completely.

Spicy Coconut Grilled Chicken Thighs

Servings: 4

STUFF
1 3" piece fresh ginger
5 garlic cloves
¾ cup coconut milk
¼ cup hot chili paste (such as sambal oelek)
¼ cup fresh lime juice
2 Tbsp. light brown sugar
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
2 Tbsp. vegetable oil, plus more for grill
2 lb. skinless, boneless chicken thighs
½ cup cilantro leaves with tender stems
Lime wedges (for serving)

STEPS
Prepare a grill for medium heat. Finely grate ginger and garlic into a medium bowl. Add coconut milk, chili paste, lime juice, brown sugar, salt, and 2 Tbsp. oil and whisk to combine. Add chicken and toss to coat. Let sit at least 15 minutes or up to 4 hours.

Remove chicken from marinade, letting excess drip back into bowl, and transfer to a rimmed baking sheet. Pour marinade into a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and thick enough to coat the back of a spoon, 2–3 minutes.

Clean and generously oil grate of grill (if there are a few flare-ups while you do so, not to worry, they will burn off). Grill chicken, turning once and basting occasionally with marinade, until you see some good grill marks and chicken is cooked through, 8–10 minutes.

Transfer chicken to a platter. Brush with remaining marinade. Top with cilantro and serve with lime wedges alongside.