#recipe blog

Buckwheat Orange Pancakes

4 tablespoons butter, melted and cooled
1 ¼ cup all-purpose flour
1 cup buckwheat flour
¼ cup brown sugar
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
2 ½ cups buttermilk, or a mixture of 1 ¼ cup yogurt and 1 ¼ cup milk
zest of 1 orange

http://www.brooklynsupper.net/2013/02/enjoying-the-quiet-buckwheat-orange-pancakes/#.U6Vd8Msg_IU

Cherry & Pomegranate Sangria

• 2 Granny Smith Apples, chopped
• 1 orange, cut into wedges
• 1 punnet fresh cherries
• 1x 750ml bottle Moscato
• 500ml pomegranate juice
• ice cubes

http://simply-delicious-food.com/2014/06/18/cherry-pomegranate-sangria/

Homemade Wholegrain Vegan Crackers

• ¼ cup almond meal
• ¾ cup whole spelt flour - whole wheat flour works, too!
• 1½ Tablespoons vegan buttery spread, melted
• 1¼ Tablespoons sugar
• ⅓ teaspoons salt
• about ¼ cup of water
• coarse sea salt for sprinkling

http://theprettybee.com/2014/03/whole-grain-vegan-cracker-recipe.html

Roast Chicken w. Salsa Verde

• 1 3-4 lb chicken
• 1 tbsp kosher salt
• 1 lemon, thinly sliced and seeded
• 2 fresh bay leaves
• 1 small onion, peeled
• 3 garlic cloves
• 1 small bunch fresh thyme

• ¼ cup thinly sliced fresh flat-leaf parsley
• 2 tbsp thinly sliced fresh mint
• 2 salt-packed anchovy fillets, rinsed and minced
• 1 garlic clove, minced
• 1 shallot, minced
• grated zest and juice of 1 lemon
• 2 tbsp salt-packed capers, rinsed and chopped
• ½ tsp crushed red pepper flakes
• ½ cup extra virgin olive oil
• kosher salt and freshly ground black pepper

http://joanne-eatswellwithothers.com/2011/02/lizzies-roasted-chicken-with-salsa-verde-and-whipped-parsnips-and-cauliflower-with-goat-cheese.html

Roasted Sweet Potato Quinoa Salad w. Lime & Chilli

1 ¾ pounds sweet potatos (jewel or garnet, about 4 medium)

Apricot Custard Tart w. Cardamom Crumble Crust

For the Press-In Cardamom Crumble Crust:

Butternut Salad w. Cider Dressing

3 Cups Baby Spinach
3 Cups Butter Lettuce
2 lbs. Butternut Squash, peeled and cut into 1’ cubes
½ Cup Toasted Pistachios
1 Cup Pomegranate Seeds
1 tbsp. Olive Oil
1 tbsp. Real Maple Syrup
Block of Parmigiano Reggiano Cheese
Salt, Pepper, Red Pepper Flakes

Cider Dressing//
¾ Cup Apple Cider
2 tbsp. Apple Cider Vinegar
2 tbsp. Shallots
2 tsp. Dijon Mustard
¼ Cup Good Extra Virgin Olive Oil
Salt and Pepper

http://www.sproutedkitchen.com/home/2009/11/25/butternut-salad-with-cider-dressing.html

Cauliflower & Brown Rice Gratin

• 2 lbs. cauliflower
• 1 cup cooked brown rice
• 2 Tbsp. unsalted butter
• 2 large garlic cloves, minced
• ¼ of a red onion, minced
• ½ tsp. sea salt and pepper, more as needed
• 2 Tbsp. unbleached all purpose flour
• 1 ½ cups milk, room temperature
• ¼ tsp. fresh grated nutmeg
• ¼ tsp. cayenne
• ½ tsp. dried Italian herb
• ½ cup grated parmesan, plus more for topping
• ¾ cup shredded gruyere, plus more for topping
• fresh chopped, parsley for garnish

http://www.sproutedkitchen.com/home/2014/3/12/cauliflower-brown-rice-gratin.html

Vegan Chili 

I am so happy to finally share this recipe! 

Ingredients 

1 medium yellow onion, diced 

6 cloves garlic, minced  

1 large red bell pepper, diced 

1 ½ large green bell pepper, diced 

1 large sweet potato, diced 

1 can red kidney beans, rinsed 

1 ¼ cup dry lentils, rinsed 

1 28 oz can crushed tomatoes 

2 cups vegetable broth

½ jar of tomato passata 

1 tbsp tomato paste 

Pinch of sugar [to cut the acidity just a little]

Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano. 

Cilantro for garnish

Toppings of your choice 

Directions 

In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in the garlic, onions, and diced peppers.

Season with the seasoning blend and cook until the onions become translucent. 

Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes. 

Season as desired. 

Bring the mixture to a boil.

Once boiling, add in the lentils and red kidney beans.

Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes. 

After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate. 

Taste and season according to your preference. 

Add in the pinch of sugar to balance the flavors. 

Let the chili thicken uncovered for a few minutes. 

Serve while hot, garnished with your favorite toppings. 

Enjoy! 

Buttermilk Waffles 

Ingredients for Waffles

2 cups buttermilk

2 cups flour (all-purpose)

2 eggs

2 tbsp sugar

1 ½ tsp baking powder

½ teaspoon baking soda

1/3 cup melted butter

1 tsp cinnamon

Dash vanilla extract

Pinch of salt

Directions for Waffles

Pre-heat your waffle iron

In a large bowl, combine the wet ingredients together using a whisk

Add the dry ingredients to the wet and combine until everything is incorporated

Spray your waffle iron with non-stick spray and cook waffles per your manufacturer’s instructions

Serve with warm syrup. 

Enjoy! 

Thai Tom Yum Soup 

I can’t take credit for this entire recipe. Tonight’s dinner was something quick and easy, but still so flavorful and delicious. Tom Yum soup is one of my most favorite soups, and tonight, I supplemented a canned broth that I buy from my favorite farmer’s market with lovely seasoned chicken breast [I wish I had shrimp on hand], sautéed onions and garlic, a few jalapeños, chili paste, and coconut milk. I finished the dish by adding some rice noodles I had on hand in the panty. Everything was garnished with fresh cilantro and devoured. The broth that I buy is heavily seasoned and so delicious that it was perfect and reminded me of the authentic soup I truly love. 

Snickerdoodles 

My take on a comforting classic. 
*makes 12 cookies 

Ingredients 

1 cup + 5 ½ tbsp all purpose flour 

¾ cup granulated sugar 

1 stick unsalted butter, softened 

1 egg, room temperature 

1 1/8 tsp baking powder 

¼ tsp salt 

½ tsp vanilla extract 

1 ¼ tsp cinnamon 

Cinnamon sugar - ¼ cup sugar + ½ tsp cinnamon

Directions 

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. 

In a small bowl, sift together the dry ingredients and set aside. 

In another small bowl, combine the ingredients for the cinnamon sugar and set aside.

In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until the mixture is smooth and most of the sugar has dissolved. 

When the butter and sugar mixture has come together, add in the egg and vanilla and mix until incorporated. 

Once the wet ingredients have come together, add in the dry ingredients and mix until the cookie dough begins to form, being sure to not over-mix.

Using a large tablespoon measure or small ice cream scoop, scoop out the cookie dough and roll it into a ball, then generously toss it into the cinnamon sugar. 

Repeat this process until you have 12 balls of cookie dough. 

Place them a few inches apart on the baking sheet and bake for 14-16 minutes or until golden brown.

Let cool before serving. 

Enjoy! 

Yeast Donuts 

Happy Holidays, friends! 

Ingredients for Donuts 

3 cups all purpose flour 

1 package active dry yeast

1 cup + 3 tbsp milk 

4 tbsp butter, melted 

½ tsp kosher salt 

4 ½ tbsp sugar 

¾ tsp baking powder 

1 tsp vanilla extract 

Vegetable oil, heated to 350 degrees Fahrenheit 

Ingredients for Glaze 

1 ½ cup powdered sugar 

4 tbsp butter 

1-2 tbsp water 

Ingredients for Spiced Sugar 

½ cup sugar 

1 tsp cinnamon 

¼ tsp nutmeg 

Directions for Glaze & Spiced Sugar 

Combine all ingredients into a bowl and set aside. The glaze should be thick and not runny. If your glaze is runny, adjust the amount of powdered sugar. If your glaze is too thick, thin it out with water, a few tsp at a time. 

Directions for Donuts 

Fit your stand mixer with a dough hook and set aside. 

Sift together the dry ingredients and set aside. 

In a small pan, melt the butter and warm the milk until it is between 110 and 115 degrees Fahrenheit. 

Add the butter and milk mixture to the bowl of your stand mixer, stir in the sugar and vanilla, and sprinkle over the yeast.

Allow the yeast to activate for 6-9 minutes. You will know the yeast is activated once it has become foamy, as pictured above.

With your stand mixer on low, add in the dry ingredients a little at a time until incorporated. 

Gradually increase the speed on the mixer and allow the dough to knead and mix for 8-11 minutes until a dough ball forms and the dough pulls away from the sides of the bowl.

Lightly flour your work surface and remove the dough from the mixer. 

Knead the dough for 2-5 minutes or until it is smooth. 

Place your dough into a well oiled bowl [vegetable oil is fine] and cover with a kitchen towel. 

Allow the dough to rise in a dark, warm place for 90 minutes or until doubled in size. 

Once the dough has risen, lightly flour your work surface and remove the dough from the bowl.

Gently roll out the dough until you have a medium size rectangle with about ½ inch - ¾ inch thickness. 

Using a donut cutter/cookie cutter or a soup can and bottle cap, cut your donuts and donut holes. 

Place the donuts and donut holes onto a parchment-lined baking sheet, cover with a kitchen towel and allow to rise once again in a dark, warm place for 35 minutes.

During the final 10 minutes of rising, heat your oil to 350 degrees Fahrenheit and prepare your glaze and spiced sugar. 

Once the donuts have risen, fry them in batches, flipping once the dough is golden brown on each side (less than 1 minute per side). 

Allow the donuts to cool for just a moment before glazing/tossing. 

Let the donuts slightly cool on a wire rack before serving [so as to not burn your fingers and tongues]. 

Serve with a cup of coffee, milk, or all on their own. 

Enjoy and happy holidays! 

Rustic Strawberry Shortcake 

A beautiful dessert that comes together in less than 30 minutes. 

Ingredients for Shortcake 

2 cups all-purpose flour 

2 ½ tbsp granulated sugar 

1 ½ tsp baking powder 

¼ tsp baking soda 

1 ½ cup + 1 tbsp heavy cream 

1 tsp vanilla extract

½ tsp salt 

Ingredients for Strawberries 

1 lb strawberries, quartered 

3 tbsp sugar 

Juice from ½ lemon 

Directions for Strawberries 

In a small bowl, combine the strawberries, sugar, and lemon juice and set aside in the refrigerator for 20-30 minutes. 

Directions for Shortcake 

Preheat your oven to 400 degrees Fahrenheit. 

In a large bowl, sift together the dry ingredients. 

Add in the wet ingredients and incorporate until just combined. 

Using an 8-inch baking pan, spread the shortcake into an even layer. 

Bake for 20 minutes or until golden brown.

Once done baking, remove from pan and allow to cool slightly on wire rack.

Using a sharp knife, cut shortcake into 6 even pieces and slice the pieces into biscuits. 

Assemble your shortcakes to your liking and serve – for a whipped cream recipe, see here (x).  

Enjoy! 

Classic Buttermilk Pancakes 

Breakfast classic! 

Ingredients 

2 cups all-purpose flour 

2 cups whole-fat buttermilk

2 large eggs 

4 tbsp melted butter, slightly cooled 

1 ½ tbsp granulated sugar 

¼ tsp nutmeg

½ tsp cinnamon 

½ tsp baking soda 

1 ½ tsp baking powder 

2 tsp vanilla extract 

Dash of salt 

Zest from ½ lemon, optional

NOTE: The main thing to remember is that the ratio of flour:buttermilk:eggs is always 1:1:1

Directions 

Preheat your griddle or skillet to medium heat.

In a large bowl, sift together the dry ingredients and set aside. 

In another bowl, combine the wet ingredients.

Make a small well into the center of the dry ingredients and pour in your wet ingredients.

Using a silicone spatula or whisk, combine all of the ingredients until just combined. 

NOTE: Be careful to not over-mix the batter or else the gluten will develop in the flour and you will not have light and airy pancakes. 

Let the batter rest for a few minutes. 

Generously coat your skillet/griddle with butter or non-stick cooking spray. 

Using a 1/3 cup measure, scoop out your batter onto your cooking surface and cook until golden brown on each side, roughly 3 minutes per side. 

Serve while hot with butter and maple syrup.

Enjoy! 

Chicken & Shrimp Fajita Soup 

A personal favorite that I recently came up with. It’s spicy and spice-filled. It’s absolutely perfect on a cold winter day. 

Ingredients 

1 ½ lb chicken thighs, cut into bite-sized pieces 

½ lb large shrimp, peeled, deveined, tail-off

½ large onion, finely chopped 

½ of one yellow, green, orange, and red bell pepper, cut into strips and then halved 

6 large cloves garlic, minced 

1 28oz can crushed tomatoes

1 can black beans, rinsed 

3 cups chicken broth 

2 tbsp tomato paste 

3 chipotle peppers in adobo sauce, chopped 

1-2 tbsp adobo sauce 

Seasoning blend: 1 tbsp granulated onion, 1 tbsp hot paprika, 1 tbsp ground black pepper, 1 tbsp dried cilantro, 2 tsp ancho chili power, 2 tsp smoked paprika, 2 tsp granulated onion, 2 tsp cumin, 1 tsp ground chipotle pepper

NOTE: You will not use all of the seasoning blend unless you want your soup heavily spiced. Save the remainder of the spice blend in a small glass jar or airtight container  

1 serrano pepper, chopped with seeds, optional 

Kosher salt to taste 

Olive oil 

Fresh cilantro for garnish 

Directions for Dutch Oven 

Heat a dutch oven over medium heat for 10 minutes. 

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the dutch oven has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes. 

Once the chicken has browned, remove the chicken with a slotted spoon to a clean plate/bowl, leaving behind the juice. 

In the same juice, sweat your onions, garlic, and bell peppers until they have slightly softened. 

Once the vegetables have softened, add in the chicken, crushed tomatoes, black beans, tomato paste, and chicken broth. 

Season to taste 

Raise the heat to a simmer and cover with a lid to cook for 1.5 hours. 

After 1 hour, reduce the heat and vent the lid to allow some of the liquid to evaporate.

After 1.5 hours, season to taste and add in the chipotle peppers, adobo sauce, shrimp and cilantro.

Allow to cook with the lid vented for 5-10 minutes. 

During this time, the soup should thicken considerably but still have liquid. 

Adjust the seasoning to your preferred taste and serve. 

Directions for Crockpot 

Heat a pan over medium heat for 10 minutes.

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the pan has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes.

Once the chicken has browned, place the chicken and its juice into the crockpot. 

Add in all ingredients except the shrimp and cilantro and cook on high for 4 hours. 

After 1.5 hours, season to taste and add in the shrimp and cilantro and cook on high for another 15-20 minutes until shrimp have cooked through. 

Adjust the seasoning to your preferred taste and serve. 

Enjoy! 

Maple-Glazed Roasted Chicken with Mashed Sweet Potatoes 

Ingredients for Chicken 

1 whole chicken 

Seasoning blend [may or may not use all of it]: 6 tbsp kosher salt, 6 tbsp ground black pepper, 2 tbsp Herbes de Provence, 1 tbsp ground rosemary, 1 tbsp granulated lemon, 1 tbsp crushed red pepper flakes 

Aromatics: yellow onion, garlic, fresh herbs (for stuffing inside – optional) 

Olive oil 

Ingredients for Maple Glaze 

1 cup maple syrup 

½ cup barbecue sauce (I used Williams-Sonoma Honey Chipotle barbecue sauce) 

1 tbsp honey 

½ tbsp kosher salt 

Ingredients for Mashed Sweet Potatoes 

3 large sweet potatoes, diced into medium chunks

1 ½ tbsp chili powder 

¼ cup raw honey 

3 garlic cloves, minced 

2 tsp cinnamon

½ cup +/- heavy cream 

Salt and pepper to taste 

Directions for Chicken 

Preheat your oven to 430 degrees Fahrenheit. Once the oven has preheated to the correct temperature, heat a cast iron pan for 25 minutes. 

To prepare your chicken, dry the skin with paper towels – a dried surface ensures that the skin will become crispy in the oven. 

Generously rub olive oil all over the bird and season liberally, the inside and outside. 

If you are using aromatics, stuff them inside of the bird along with the seasoning and tie the legs together with wet kitchen twine.

NOTE: Soaking the kitchen twine in water a few minutes before using ensures that it will not burn in the oven. 

Once the cast iron is preheated, quickly place the bird into the pan and return to the oven for about 50 minutes or until the breast meat registers 150 degrees Fahrenheit internally. 

Once the breast meat registers 150 degrees internally, turn your oven to broil.

Generously glaze the chicken and broil for 1 minute.

Apply one more coating of glaze and broil until skin is caramelized.

Allow chicken to rest until breast meat comes to temperature (165 degrees Fahrenheit).

Directions for Maple Glaze

In a small bowl, combine all ingredients and adjust to your preferred taste. 

Directions for Mashed Sweet Potatoes 

Bring a pot of water to a boil and cook the potatoes until tender. 

Once the potatoes are tender, drain them and return them to the pot. 

Add in the seasonings. Mash the potatoes. 

Adjust to your taste before adding the heavy cream.

Mash and whip until smooth. 

Cut your chicken and serve.

Enjoy! 

Peri Peri BBQ Wings

Ingredients for Wings

2 lb chicken wings, separated into drums and flats

Seasoning blend (you may or may not use all of it) - 5 tbsp of each: smoked paprika, cayenne pepper, black pepper, granulated garlic, granulated onion, Indian red pepper, hot paprika, cumin + 2 tbsp kosher salt, + 1 tbsp baking powder

Ingredients for Sauce

½ cup Honey Chipotle barbecue sauce (purchased from Williams-Sonoma)

¼ cup Peri Peri sauce

3 tbsp sweet chili 

2 tsp raw honey 

½ apple cider vinegar 

Dash salt 

Directions 

Preheat the oven  to 420 degrees Fahrenheit.

Clean and completely dry your chicken wings using paper towels. 

In a large bowl, toss your chicken wings into the coating mixture and ensure that each wing is evenly coated. 

Using a baking sheet (preferably with a wire rack), place the chicken wings in a single layer and cook for 20 minutes, flip and cook for an additional 15 minutes. 

After the last 15 minutes, remove the wings from the oven, turn on your oven’s broiler, brush the chicken wings with the sauce and broil for 1-2 minutes until caramelized. 

Repeat on the opposite side of the wings. 

NOTE: using a wire rack helps with the air circulation and ensures that the entire wing gets crispy. 

Remove from the oven, garnish with fresh cilantro, and serve. 

Enjoy!

Black Bean, Mushroom & Sweet Potato Quesadillas

Ingredients 

1 can black beans, rinsed 

1 large sweet potato, peeled and chopped into small cubes 

½ carton baby bella or white mushrooms, finely chopped (or processed) 

½ medium yellow onion, finely chopped (or processed) 

Seasoning blend: 1 tsp cumin, 1 tsp smoked paprika, ½ tsp kosher salt, ½ tsp ground black pepper, 1 tsp granulated onion, 1 tsp granulated onion, ½ tsp ancho chili powder (or 1 tsp plain chili powder), ½ tsp ground oregano. 

Mexican cheese blend (or your favorite shredded cheese) 

Flour tortillas 

Toppings, optional: guacamole, sour cream, sliced tomatoes, salsa 

Fresh cilantro and lime juice for garnish 

Directions 

Preheat your oven to 380 degrees Fahrenheit. 

In a microwave-safe bowl, add the sweet potato cubes and cover the bowl with plastic wrap. 

Par-cook [partially cook] your sweet potatoes for 5 minutes in the microwave.

While your sweet potatoes are in the microwave, heat a medium-large pan with a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in the onion and the mushrooms. 

Season with a small pinch of salt and cook until the onion begins to become translucent. 

Once the onion has become translucent, add in the black beans. 

Once the sweet potatoes have finished, carefully add them to the vegetable mixture. 

Season generously and cook until the black beans are warmed through and soft. 

To assemble your quesadilla, lay down a layer of cheese on one side of the tortilla, add filling and fold over. Repeat until you have made your desired number of quesadillas.

Cook the quesadillas in the oven until the tortillas are golden brown and the cheese has melted.

Top, garnish, and serve.

Enjoy!