Cauliflower Buffalo Bites

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6-7 cups fresh cauliflower florets
1/3 cup water
1/4 cup all-purpose flour (or rice flour, if making gluten-free)
1 tablespoon unsalted butter (or vegan alternative), melted
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground pepper, to taste
1/3 cup hot sauce (Frank’s Red, etc.)

  1. Preheat oven to 450 F and lightly grease a baking sheet with non-stick spray.
  2. Combine flour, water, garlic powder, onion powder, salt and pepper in a medium bowl. Whisk together.
  3. Dredge cauliflower completely in flour batter and gently shake off excess. Then transfer to baking sheet.
  4. Place baking tray in oven and bake for 10-12 minutes, or until batter sets. Flip florets over and cook for another 5.
  5. In a medium bowl, whisk together hot sauce and melted butter until smooth and combined.
  6. Remove cauliflower from oven and brush hot sauce over all the florets, until coated thoroughly.
  7. Return to oven and bake for an additional 10 minutes, or until vegetables have absorbed sauce and are crispy enough to your liking.
  8. Remove from oven and let cool 10-15 minutes before serving.

Baked Brie with Pecans from Martha

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  • 1 small wheel of Brie or Camembert (about 9 ounces)
  • 1/2 cup pecan pieces
  • 3 tablespoons light-brown sugar
  • 3 tablespoons pure maple syrup
  • crackers or sliced baguette, for serving

  1. Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.

  2. While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.

  3. In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

 

Shrimp Scampi Dip

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  • 2 tablespoons unsalted butter
  • 8 ounces medium shrimp, peeled, deveined and roughly chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup white wine
  • 2 tablespoons freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup sour cream
  • 3 tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup shredded mozzarella cheese, divided
  • 2 tablespoons grated Parmesan
  1. Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste.
  3. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan.
  4. Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes.
  5. Serve immediately.

Blueberry Cobbler from allrecipes.com

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3 cups fresh blueberries
3 tablespoons white sugar
1/3 cup orange juice
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
  3. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
  4. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

 

Kimchi ramen from thewoksoflife.com/

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  • 1 tablespoon vegetable oil
  • 5 shiitake mushrooms, thinly sliced
  • ½ cup cabbage kimchi, chopped
  • ¼ cup kimchi juice
  • 2 1/2 cups vegetable stock
  • 2 teaspoons Korean red pepper powder (gochugaru)
  • ¼ teaspoon sugar
  • 1 teaspoon sesame oil
  • 1 package instant noodles
  • 1 scallion, julienned

In a medium pot, add the vegetable oil and the mushrooms. Stir-fry for 3 minutes.

Add the kimchi and stir-fry for another 2 minutes.

Add the kimchi juice, stock, korean red pepper powder, sugar, and sesame oil. Bring to a boil and simmer for 5 minutes.

Meanwhile, open up your package of instant noodles. Discard the flavor packet, and boil the noodles according to the package instructions.

Transfer the cooked noodles to a bowl. Pour your broth over the noodles, and serve with scallions on top!

Note: If you prefer, you can also boil the noodles directly in the pot of broth!

Peach Cobbler

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  • 8 fresh peaches (peeled, pitted, and sliced into chunks)
  • 3 tablespoons white sugar
  • 3 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 1/2 cups all-purpose flour
  • 3 tablespoon white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water
  • 1 tablespoon white sugar
  • 1/2 teaspoon ground cinnamon
  • Bake the cobbler for about 30 minutes, or until the topping is golden.
  1. Preheat the oven to 425 degrees F.
  2. Peel the peaches with a knife or peeler, or drop the peaches one-by-one in boiling water for about a minute. Then, take each one out and put it into a bowl of ice water for about a minute. The skins should slide off pretty easily if the peaches are ripe.
  3. In a large bowl, combine the first list of ingredients (peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, cornstarch). Toss everything together so the peaches are coated evenly, then put the mixture into a greased two-quart (8×8) baking dish and bake in the oven for ten minutes.
  4. In another large bowl, combine some of the ingredients from the second list– flour, white sugar, brown sugar, baking powder, and salt. Use your fingertips to blend the butter into the mixture, or use a pastry blender ñ until the mixture looks like coarse meal. Then, stir in the water until just combined.
  5. Take the peaches out of the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar and cinnamon.
  6. Bake the cobbler for about 30 minutes, or until the topping is golden. Enjoy!

 

Lentil Salad with Arugula and Grapes

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Lentil Salad with Arugula and Grapes
  • 1 cup French lentils (washed, picked through)
  • 2 cups vegetable stock
  • 2 tablespoons olive oil
VinaigretteI:
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 2 scallions (thinly sliced on bias)
  • Kosher salt and freshly ground black pepper (to taste)
to assemble
  • 1 container baby arugula (5-ounce box)
  • 2 cups red grapes (halved)
  • Preheat oven to 350ºF.
  • In a medium saucepan add the lentils and stock, bring to a boil and reduce to a simmer. Par-boil the lentils and simmer about 15-20 minutes. Remove lentils from the saucepan and spread them onto a baking sheet, drizzle them with olive oil, and bake in the oven for another 10 minutes until crispy but tender.
  • Remove to a bowl and allow to cool until slightly warmer than room temperature.
  • Meanwhile, make the vinaigrette. In a small bowl add the red wine vinegar and olive oil and whisk to combine. Add scallions, season with salt and pepper and whisk to combine. Drizzle over the lentils and toss to combine.
  • Add the arugula and grapes and toss to combine. Season with salt and pepper and serve.
  • Tip: Par-boiling is the perfect way to prep lentils a day in advance. When ready to serve, crisp the lentils in the oven and serve.

Lightened-Up Eggplant Parmesan

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POMODORO SAUCE:
  • 1/4 cup olive oil
  • 1 small onion (peeled, finely diced)
  • 2 cloves garlic (peeled, minced)
  • 1/4 teaspoon red pepper flakes
  • 1 bunch fresh oregano (tied with kitchen twine)
  • 1 can whole peeled tomatoes (crushed with your hands, 28 ounces)
  • 1 bunch basil (torn, to garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • Eggplants:
  • 2 medium eggplants (sliced 1/4-inch thick, peeled)
  • olive oil (spray)
  • Kosher salt and freshly ground black pepper (to taste)
CASHEW PARMESAN:
  • 1 cup raw cashews
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon garlic powder
  • 1 cup panko bread crumbs
  • 1/2 cup fresh basil leaves (roughly chopped)
  • 2 tablespoons parsley leaves (roughly chopped)
  • 1 teaspoon dried oregano
  • For the Pomodoro Sauce: Preheat a medium saucepan over medium heat and add olive oil. Add the onions and garlic. Season with salt. Cook until translucent, about 8-10 minutes. Add the red pepper flakes, tomatoes, and oregano. Season with salt and pepper. Bring to a simmer, reduce heat to medium-low, and cook for 30 minutes. Remove from heat. Remove oregano and discard. Using an immersion blender, puree on low to preserve the red color. Add basil and stir to combine. Set aside.
  • For the Eggplant: Preheat oven to 400ºF. Place two racks inside of two baking sheets.
  • On the racks, place the eggplant rounds and lightly spray both sides with olive oil. Season with salt and pepper. Place in the oven and roast until golden brown, about 20 minutes. Remove from the oven and set aside.
  • For the Cashew Parmesan: In the bowl of a food processor, add the cashews, nutritional yeast, salt, and garlic powder, and pulse to combine until it becomes a fine meal.
  • Heat a nonstick saute pan over medium-low heat and add the bread crumbs. Allow to toast until golden brown, about 5 minutes. Add the basil, parsley, and oregano and toss to combine. Pour the panko bread crumbs into a large bowl, add the cashew mixture and stir to combine. Season with salt and pepper.
  • To Assemble: Decrease the oven temperature to 325ºF.
  • Spray a 9×9-inch baking dish with olive oil, place one eggplant round and top with one heaping tablespoon of the sauce, followed by a heaping tablespoon of the cashew parmesan. Top with another eggplant round and repeat the process 2 more times, finishing with a fourth eggplant round with sauce.
  • Assemble the remaining eggplant parmesan stacks in the baking dish with the rest of the eggplant rounds. Place in the oven until heated through, about 20 minutes. Remove from oven and sprinkle the cashew parmesan over each eggplant stack.
  • Tip: The cashew parmesan will keep for 1 month in the refrigerator or freezer stored in an airtight container. Use to garnish pastas, soups and salads just like you would Parmesan cheese!

Beef and beer pie

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1/4 c olive oil
2 lb trimmed beef, cut into 1cm cubes
1/4 cup plain flour
2 large  brown onions, chopped finely
2 cloves garlic, crushed
2 tsp fresh thyme leaves
1 tbsp tomato paste
1 tbsp worcestershire sauce
1 cup beer
2 cups stock

  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp ground white pepper
  • 1egg yolk, beaten lightly
  • 2 tsp milk

 

Shortcrust pastry

  • 3 cups plain flour
  • 1/2 cup finely grated parmesan cheese
  • 1 tsp coarsely ground black pepper
  • 1 tsp sea salt flakes
  • 1 c butter, chopped
  • 2 eggs
  • 1 tbsp chilled water, approximately
  1. Heat 1 tablespoon of the oil in a large saucepan over high heat. Meanwhile, toss the beef in flour until evenly coated. Cook beef, in batches, until browned, using another 1 tablespoon oil as needed. Transfer beef to a medium bowl.
  2. Heat the remaining 1 tablespoon oil in the same pan; cook onion, stirring, for about 5 minutes or until soft. Add the garlic, thyme, paste and sauce; cook, stirring, for 1 minute or until fragrant. Stir in beer; bring to the boil. Boil, uncovered, until reduced by half.
  3. Return beef to the pan. Gradually stir in the stock and peppers; stir until the mixture boils and thickens slightly. Simmer, covered, for 1 hour 30 minutes.
  4. Uncover; simmer for about 30 minutes or until beef is tender and the sauce is thickened. Season to taste with sea salt. Cool slightly, then refrigerate for several hours until cold.
  5. Meanwhile, make pastry: Process the flour, cheese, pepper, salt and butter until crumbly. Add the eggs and water; process until the ingredients just come together. Kneed the pastry on a floured surface until smooth. Divide the pastry in half; shape each piece into a flat round. Enclose the rounds in plastic wrap. Refrigerate for 30 minutes.
  6. Meanwhile, preheat oven to 220°C (200°C fan-forced).
  7. Roll one pastry round between sheets of baking paper until large enough to line a deep 24cm pie dish or removable base flan tin. Lift the pastry into dish; ease into the base and side; trim edge. Place the dish on an oven tray.
  8. Spoon the cold beef mixture into the pastry case. Roll the remaining pastry round between sheets of baking paper until large enough to cover the pie dish. Place the pastry over the filling; trim off excess pastry with a knife. Cut six 3cm heart shapes from the pastry trimmings to decorate the top of the pie
  9. Brush the top with a little of the combined egg yolk and milk. Press the edges to seal. Brush the hearts lightly with egg mixture. Bake the pie on lowest shelf for about 1 hour or until the pastry is browned.
  10. Stand pie for 30 minutes before cutting.

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Maple-Roasted Carrot Salad from Ina

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2 pounds carrots, preferably with leafy tops
Good olive oil
Kosher salt and freshly ground black pepper
1/4 cup pure maple syrup
2/3 cup dried cranberries
2/3 cup freshly squeezed orange juice (2 oranges)
3 tablespoons sherry wine vinegar
2 garlic cloves, grated on a Microplane
6 ounces baby arugula
6 ounces goat cheese, such as Montrachet, medium-diced
2/3 cup roasted, salted Marcona almonds

Preheat the oven to 425 degrees F.

Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.

Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.

In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.