1 pound (453 grams) large shrimp, peeled, deveined, and tails removed
3 tablespoons (42 grams) unsalted butter
1/2medium white onion (154 grams), thinly sliced
1 medium chile poblano (125 grams), stemmed, seeded, and thinly sliced into strips
1 medium celery stalk (49 grams), thinly sliced crosswise on the diagonal
1 medium chile serrano (24 grams), stemmed and thinly sliced into rings
2 garlic cloves, finely grated
1 teaspoon dried oregano, preferably Mexican
3/4 teaspoon (4 grams) Morton kosher salt, plus more to taste
1/2 teaspoon crushed or ground coriander seeds
1 medium Roma tomato (113 grams), cored and chopped
8 tortillas de harina
6 ounces (170 grams) queso asadero, quesillo, or Monterey Jack cheese, grated
In a large skillet over high, heat the oil. Arrange the shrimp in an even layer in the skillet and cook, turning once, until just starting to brown, for about 1 minute per side. Transfer to a medium bowl and set aside.
Reduce the heat to medium and melt the butter. Cook the onion, chile poblano, celery, chile serrano, garlic, oregano, salt, and coriander, tossing occasionally, until the onion and chile poblano are beginning to brown, for 6 to 8 minutes.
Add the tomato and cook, tossing occasionally and scraping up any browned bits, until the tomato begins to break down, for about 5 minutes more. Transfer to the bowl with the shrimp and toss to combine. Taste and season with salt.
Wipe the skillet clean with a paper towel. Working with 2 or more tortillas at a time (if you can fit 2 tortillas in your skillet), cook the tortillas until lightly toasted on one side, for 2 to 3 minutes.
Flip and add a small mound of cheese in the center of the toasted side. Top with some of the shrimp filling and fold over like a taco. Cook the untoasted side until the cheese is beginning to melt and the tortilla is lightly toasted, for 2 to 3 minutes. Flip to toast the second half. Continue with the remaining tortillas, cheese, and shrimp.
Serve with a squeeze of lime and your favorite salsa.
2 tbsp butter,softened plus 6 tbsp butter, melted and cooled 1 1/2 c cranberries 1/4 c coarsely chopped walnuts 1/3 c plus 1/2 c sugar 1egg 1/2 c flour 1/2 c heavy cream
Preheat oven to 325. With a pastry brush, spread 2 tbsp butter over the bottom and sides of a 8” pie tin. Wash cranberries and pat dry. Spread them in the bottom of pie tin and sprinkle with walnuts and 1/3 c sugar.
In a mixing bowl, beat the egg and remaining 1/2 c sugar and beat until the mixture thickens and clings to beater. Beating constantly, add the flour a few tbsp at a time.then beat in melted cooled butter and pour the batter over the berries and nuts. Bake in the middle of oven for 45 min or until top is golden. Cool until room temp.
meanwhile whip the cream until stiff peaks.
Unmold cake and serve with whipped cream. Serves 6. use blueberries as well.
In a large saucepan, heat 3 tablespoons of the oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the farro and stir until coated with oil, about 1 minute. Add the white wine and simmer until almost evaporated, 2 minutes. Lower the heat to moderate. Add 1 cup of the water and cook, stirring, until absorbed. Repeat with the remaining water, adding 1 cup at a time and stirring constantly until the farro is just tender and suspended in a creamy sauce, 30 minutes total.
Stir the tomatoes into the risotto and bring to a boil over moderate heat. Off the heat, stir in the remaining 1 tablespoon of olive oil and the cheese. Season with salt and pepper. Spoon the risotto into bowls, garnish with the basil and serve hot.
4 cups boiling water (or just to cover the soy curls)
2 tbsp (15 mL) mushroom broth powder
~3/4 cup to 1 cup (approx 200-256 g) corn starch or tapioca starch
For the Sauce:
1/3 cup (80 mL) soy sauce
2 tbsp (30 g) brown sugar
1/4 cup (60 mL) water
2 tbsp (16 g) cornstarch
2 tbsp (30 mL) dark soy sauce
2 tsp (10 mL) chili flakes (go to 1-2 tbsp if you like it really spicy)
2 tbsp (30 mL) vegetable oil
1-2 inches of ginger (30 g) finely minced
4-5 cloves garlic, finely minced
3 sprigs green onions, greens cut into 1-inch segments (whites not used for this recipe, but you can put them in water to grow them)
Fry The Soy Curls
Preheat your oil in a large wok or pot to 350F (I bring it up to a 6 on my stove) .
In a large bowl, rehydrate the soy curls in boiling water + mushroom broth powder (or just veggie broth if you have that). Let rehydrate for 5-10 minutes, then squeeze as much water out of it as you can.
Dredge the rehydrated soy curls in cornstarch until coated well, shake off any excess and fry in the oil until crispy. Fry in small batches so you don’t overcrowd the oil and bring down the temperature too quickly (otherwise you’ll fry for too long and it’ll be really oily). Gently stir the soy curls in the oil while cooking to turn and cook them evenly, and remove to let drain on a wire rack or paper towel once golden and crisp. Repeat in batches until all soy curls are cooked.
To make the dish
Prepare the sauce by combining soy sauce, brown sugar, dark soy sauce, cornstarch, water, and chili flakes in a bowl. Stir well to combine and try to dissolve most of the sugar. Set aside.
Using either the same wok (removing all but 2 tbsp of oil) or in another pan with oil, and frying ginger for about 2 minutes until fragrant. Add the garlic and fry for another minute. Add the sauce mixture to the pan and stir constantly to cook through. Let the mixture come to a bubble and thicken for about a minute.
Add the fried soy curls to the sauce and stir well to coat. It might not look like the sauce is enough to coat everything, but as the soy curls soften slightly with the sauce, the sauce should be able to coat all the soy curls. As soon as everything is coated, add the green onions and stir to cook the greens through.
1 cup uncooked rolled oats 1 tsp crushed fennel seeds ½ tsp crushed red pepper corns 1 tsp crushed chili flakes 1 ½ TBL dehydrated onion flakes or a small to medium chopped onion 2 cloves crushed garlic ½ tsp salt 1 TBL Caribbean spice with garlic 1 tsp ground sage 1 tsp coriander 1 ½ tsp crushed dried rosemary or fresh ½ tsp ground black pepper 3 TBL ground flax seeds 9 TBL water Liquid smoke 1 tsp maple syrup 1 TBL Italian herbs olive oil
Connie’s mushroom broth In food processor Add rolled oats, In mortar pestel crush fennel seeds, red pepper corns, and chili flakes to desired texture and add to food processor Add in dehydrated onion flakes, garlic, salt, Caribbean spice, sage and coriander In mortar pestel crush rosemary just a bit, and add to processor Add in black pepper, flax seed,
Gently pulse food processor ingredients to coarse texture and put into a medium bowl To mixture add water, olive oil, liquid smoke, maple syrup, and Italian herbs, and mix well and allow mixture to rest for 5 minutes.
Oil hands for shaping mixture into sausage rolls or sausage patties. (be sure to keep hands oiled during shaping process.)
Put oil in pan and brown sausages on all sides. Extra oil can be added during browning process if desired. When browned, add broth, partially cover and allow to simmer to complete cooking of oats. Remove from broth. Sausages can be served at this point or cooled and frozen for future use. Serve with mushroom broth used to complete cooking. Note: For
substitute egg – 1 TBL ground flax plus 3 TBL water = 1 egg
Separate the crowns from the stalk, then cut the florets into big wedges. Trim and peel the stems then cut it crosswise into large coins. Hear the pan and drizzle with olive oil.Add the broccoli, seasoned it with salt, and arranged it so the flat sides make contact with the pan.
Break the cheddar into ½-inch bits, scooted them back into a pile.
Once the broccoli develops a nice dark brown seared edge on one side and turning bright green and steamy on the top sprinkle the cheddar all over the broccoli. the green broccoli tops will be covered with melty cheese.