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Culinary Recipes

 


OTTOLENGHI’S ALMOND AND ORANGE LORENTINE

 

INGREDIENTS

DIRECTIONS

  1. Preheat the oven to 300F. Line a heavy baking sheet with parchment paper and brush it lightly with vegetable oil.

  2. Mix the egg whites, sugar, almonds and orange zest. Dip your hand in cold water and pick portions of the mix to make little mounds on the lined pan, well spaced apart. Dip a fork in water and try to flatten them as much as possible without creating any gaps between the almonds (the ones in the Ottolenghi book were paper thin, mine came out a little thicker, but they were delicious nonetheless.)

  3. Bake for 12 min or until golden brown (mine took approx. 18 min.)

  4. Allow to cool completely before removing from the baking sheet. Store in a sealed jar.

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BANANA BREAD

INGREDIENTS

DIRECTIONS

  1. Cream together butter and sugar – best done with a mixer, but a whisk/spatula works too if you don’t mind the extra work.

  2. Add eggs, crushed bananas, and vanilla.

  3. Sift flour, baking soda and salt into the butter mixture.

  4. Grease and flour a loaf pan. Pour the batter into the pan and top with walnuts if you’re using any.

  5. Bake at 350F for 1 hour – keep an eye on it after 45 min. My oven gets pretty hot, it only took 50 min. Use a cake tester!

  6. Cool on wire rack.

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BRIE AND ALMOND BAGUETTE

INGREDIENTS

Use these measurements as a guide, but it’s really the kind of recipe where you use things to taste. Add more sugar or less, or use honey, layer almonds to cover the bread completely or not. Cooking is all about experimenting!

DIRECTIONS

  1. Preheat oven to 400°F.

  2. Slice a baguette, then put some Brie on each slice.

  3. Sprinkle some brown sugar and sliced almonds.

  4. Bake for 10 min or until the cheese has melted.

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WHOLE ROASTED CAULIFLOWER

INGREDIENTS

  • 1 cauliflower

  • 3-4 tbsp oil – olive oil, melted coconut oil, etc.

  • 3-4 tbsp melted butter

  • 3-4 tbsp spices

DIRECTIONS

  1. Preheat oven to 400F. Cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking.

  2. Fill a pan ¾ full of salted water. Bring to a boil, then carefully lower in the cauliflower, exposed head down. Boil for 5 minutes, then transfer to a colander, head down. Let it cool for 10 minutes.

  3. In a mixing bowl, mix together the oil, a couple of tablespoons of butter and spices – no real measurements here, use as much or as little as you wish. I used garlic granules and herb mix and a little salt. Use whatever spice mix you prefer.

  4. Pour some of this oil mixture over the cauliflower in the colander. Move it to a baking sheet lined with foil or in a cast iron pan. Brush the rest of your sauce all over the top.

  5. Place baking sheet/pan in oven. Also fill a small baking pan halfway with water and set on the bottom of the oven. This will provide steam to help the cauliflower cook more evenly.

  6. Roast for 35-50 minutes (depending on size of cauliflower). Change the oven to high broil at the very end for 2 minutes to make the exterior crispy.

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CHEESY NO-KNEAD BREAD

INGREDIENTS

  • 3 cups all-purpose flour

  • 1/2 teaspoon instant or rapid-rise yeast

  • 1 3/4 teaspoon kosher salt

  • 1 cup cubed cheese – cheddar, pepper jack, etc.

  • 1 1/2 cups water - the water does not have to be warm

DIRECTIONS

  1. In a large mixing bowl, whisk together flour, salt, yeast. Whisk together. Add cheese and stir. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.

  2. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Place the loaf on a sheet of parchment paper.

  3. Remove hot pot from the oven and drop in the dough – this is where the parchment paper comes in handy! Cover and return to oven for 30 minutes.

  4. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

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CINNAMON SUGAR CHEESECAKE BARS

INGREDIENTS

DIRECTIONS

  1. Beat cream cheese until smooth. Add half of the sugar, egg and vanilla. Beat until smooth again.

  2. In a small bowl, mix the remaining sugar with cinnamon.

  3. Roll out the dough and pinch the seams together.

  4. In a greased 9 by 13 baking dish, sprinkle half of the cinnamon sugar.

  5. Lay down one crescent dough rectangle. Spread the cream cheese filling.

  6. Top with the other dough and brush the melted butter on top.

  7. Sprinkle cinnamon sugar on top

  8. Bake for 30 min at 350F. Cool completely.

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CRANBERRY UPSIDE DOWN CAKE

INGREDIENTS

DIRECTIONS

  1. Preheat the oven at 375F. Melt 1/2 cup butter and the brown sugar in a 10-inch cast iron skillet over medium heat. Remove from heat and add the cranberries.

  2. Combine flour, baking powder, baking soda and salt in a large bowl.

  3. In another bowl, combine the sugar, orange zest, and the remaining 1 cup butter, and blend until light and fluffy - about 3 minutes. Use a Kitchen Aid or a hand held mixer!

  4. Add the eggs one at a time. With the mixer on low speed, add 1/3 flour mix to the batter, then 1/3 milk. Keep going until you're out of flour and milk and the batter is smooth.

  5. Place your skillet on a baking sheet. Pour batter over cranberries.

  6. Bake for about 30 minutes, or until the top is golden and a cake tester comes out clean - mine actually took about 45 minutes.

  7. Let the cake cool for 10 minutes before inverting onto a platter.

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CRANBERRY NO-KNEAD BREAD

INGREDIENTS

DIRECTIONS

  1. In a large mixing bowl, whisk together flour, salt, yeast and orange zest. Add dried cranberries and almonds, stir. Add water and mix until a shaggy mixture forms. Do not knead, as long as it looks like it’s all mixed in, let it be. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.

  2. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.

  3. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Place the loaf on a sheet of parchment paper. Remove hot pot from the oven and drop in the dough - this where the parchment paper comes in handy! Cover and return to oven for 30 minutes.

  4. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

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CHOCOLATE-COFFEE ENERGY BITES

INGREDIENTS

DIRECTIONS

  1. Grind the almonds in a food processor.

  2. Add the cocoa powder, chia seeds, salt and coffee. Pulse.

  3. Add the dates – you might need to add more dates if the mixture seems too dry.

  4. Using wet hands, form twelve 1-inch balls.

  5. Place on a baking sheet lined with parchment paper.

  6. Put in the fridge for a few hours. After they’ve hardened a little, you can place them in a container, adding layers of parchment paper in between them so they don’t stick to each other. Best kept in the fridge.

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GO-GO SMOOTHIE

INGREDIENTS

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DIRECTIONS

  1. Brew gunpowder green tea. Use one tea bag per cup of water – adjust if you’d like a stronger brew. Boil water, add tea bags until fully steeped. Take bags out, then let cool and put in the fridge overnight. The other way to do it is to boil water and pour about 2 cups of water over 8 tea bags – in other words, make a concentrated brew. Let it steep and then take tea bags out, add ice and cold water. These amounts can vary depending on the amount of tea you want this to yield., or the strength of the tea.

  2. Add all ingredients to a blender.

  3. Start with a cup of iced tea and increase the amount as needed until you have a good smoothie consistency. Some blenders come with smoothie cups, and in that case you put your ingredients in and top them off with the tea.

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GRANOLA

INGREDIENTS

  • 3 cups old fashioned oats

  • 1 cup sunflower seeds, pumpkin seeds, chia seeds, flax seeds, walnuts, pecans, shredded coconut - whatever you like

  • 2 tablespoons oil - I used coconut, but you can use any kind

  • 2 tablespoons brown sugar

  • 2 tablespoons maple syrup

  • ¼ cup honey

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • ½ cup dried fruit (or chocolate chips!) - I used some unsweetened cranberries

  • OPTIONAL: 5 ounces dark chocolate to drizzle on top

DIRECTIONS

  1. Toast oats and seeds and nuts at 350°F for 10-15 minutes, stirring a few times, until golden brown.

  2. Line a 9X9 pan (or a larger one if you like them on the thinner side) with parchment paper. Use a piece that's long enough to cover the bars too.

  3. When the oats have about 5 minutes left, heat the oil in a saucepan over low to medium heat. Add the sugar, maple syrup, honey, vanilla extract, and cinnamon. Stir until your sugar is dissolved.

  4. Mix the toasted stuff with your dried fruit and the hot liquid. Put it in the pan with the parchment paper. Press to fill every corner. Fold the parchment paper on top and try to flatten it as much as possible.

  5. Let it cool off for at least one hour - I left mine overnight on the counter. If it’s too hot in your house they might fall apart. You might need to keep them in the fridge in the summer.

  6. If you are going to drizzle some chocolate on top of it, this is the time to do it. Cut it into 12 pieces and enjoy a healthy snack.

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INFUSED DIPPING OIL

INGREDIENTS

There are two ways you can infuse oils, but both use the same amounts of ingredients.

  • -½ cup dried herbs/spices – Herbs de Provence, Italian Seasoning, Chili flakes, etc.

  • 1 cup olive oil

DIRECTIONS

Method 1:

  1. Put herbs and olive oil in a heavy saucepan. Heat over high heat until the mixture begins to sizzle gently. Let it cook for about 10 seconds, remove pan from heat and swirl contents around until sizzling stops.

  2. Pour through a fine strainer into a sterilized bottle or jar.

  3. Press down on herbs to release last bit of oil and flavor.

  4. Seal tightly, refrigerate, and use within 1 week for best flavor.

Method 2:

  1. Put olive oil in a heavy saucepan. Heat over high heat until the it begins to sizzle gently. Let it cook for about 10 seconds, remove pan from heat and swirl oil around until sizzling stops.

  2. Put your dried herbs in a sterilized bottle or jar.

  3. Pour the oil over your herbs.

  4. Seal tightly, refrigerate, and use within 1 week for best flavor.

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MUSHROOM, BROCCOLI AND COCONUT CURRY

INGREDIENTS

DIRECTIONS

  1. Over medium heat, melt the oil and add the onion. Cook for 2 minutes, then add the garlic and the spices. Cook for another few minutes, just be careful not to burn the garlic.

  2. Add mushrooms, broccoli, tomatoes, coconut milk, water. Cook until mushrooms are soft.

  3. Add a little bit of arrowroot if you would like the sauce thicker – I found it to be a little too soupy for my taste.

  4. Add spinach/kale and cook until wilted.

  5. Serve over rice noodles or plain white rice. Garnish with cashews or sliced almonds!

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NANA’S OATMEAL CRANBERRY RAISIN COOKIES

INGREDIENTS

DIRECTIONS

  1. Beat butter, sugars, eggs and vanilla extract for 5 min.

  2. In another bowl mix oats, flour, baking soda, baking powder and salt. Add to butter mixture 1 cup at a time.

  3. Mix in raisins and cranberries.

  4. Bake at 350F for 12-14 min

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SEEDED NO KNEAD BREAD

INGREDIENTS

DIRECTIONS

  1. In a large mixing bowl, whisk together flour, salt, and yeast. Add seeds, stir. Dump the water in all at once. Stir the mixture together just until the water is absorbed into the flour. Cover the bowl with plastic wrap and set aside for 12 - 18 hours – leave it on the counter, no need to refrigerate it.

  2. Start heating your oven to 450 degrees. Once the oven reaches that temperature, put the pot + the lid you are going to use in the oven for 30 minutes.

  3. The dough is sticky, very sticky. Flour the surface you are using. Use a dough scraper to scrape the dough out of the bowl and use it for shaping the loaf. Remember this is "NO-knead" dough. If you start fussing with the dough too much, you will remove all the large air bubbles that have been forming for the past several hours.

  4. Place the loaf on a sheet of parchment paper – you can lightly grease the parchment paper, just do not overdo it; you do not want it to smoke. Lift the edges of the parchment and drop the loaf into the hot pan.

  5. Cover and cook for 30 minutes. Remove the lid and cook for an additional 15 minutes or until golden.

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TURKEY CHILI

INGREDIENTS

DIRECTIONS

  1. Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.

  2. Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion.

  3. Season with chili powder, chili flakes, garlic powder, cumin, black pepper, allspice and salt.

  4. Cover, and cook 8 hours on Low or 4 hours on High.

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ZUCCHINI CHIPS

INGREDIENTS

DIRECTIONS

  1. Use a mandolin or slice zucchini as thin as possible. Toss with oil and vinegar.

  2. Spread them in a dehydrator or on a cookie sheet lined with parchment paper.

  3. Sprinkle sea salt on top.

  4. Dehydrator: 8-14 hours at 135F.

  5. Oven: 2-3 hours at 200F. Rotate half way.

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ENGLISH PUB STYLE MUSTARD

INGREDIENTS

 

DIRECTIONS

  1. Combine mustard, brown sugar, salt, and turmeric in food processor or blender and mix well.

  2. With machine running, add 10-12 ounces of beer or ale in a slow, steady stream.

  3. Blend until mixture is smooth and creamy, stopping frequently to scrape down sides.

  4. Transfer to a jar with a tight-fitting lid. Store in a cool, dry place.

  5. You can add a blend of all-purpose flour and water (2 tablespoons flour to 1/2 cup water) to mustard while mixing in order to reduce heat of mustard.

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CHOCOLATE NO-KNEAD BREAD

INGREDIENTS

 

DIRECTIONS

  1. -In a large mixing bowl, whisk together flour, salt, yeast, cocoa powder and sugar. Add chocolate chips and pecans, stir. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.

  2. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.

  3. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Place the loaf on a sheet of parchment paper. Remove hot pot from the oven and drop in the dough –this is where the parchment paper comes in handy! Cover and return to oven for 30 minutes.

  4. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

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CRUNCHY CHICKPEAS

INGREDIENTS

 

DIRECTIONS

  1. Preheat oven to 350°F, line a baking sheet with parchment paper.

  2. In a medium bowl, toss chickpeas with olive oil, za’atar, garlic powder, and salt.

  3. Spread chickpeas on lined sheet, and bake for 1 hour, stirring occasionally, until browned and crunchy.

  4. Store chickpeas, covered, at room temperature for up to 3 days.

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REFRIGERATOR PICKLES

INGREDIENTS

DIRECTIONS

  1. In a large container – mine is 81 oz – place cut veggies, washed, trimmed and cut (I’ve only tried this recipe with cucumbers and cauliflower). Nestle garlic cloves and dill in between.

  2. In a separate bowl, make the brine. Mix water, white vinegar, salt, and the pickling spice. Stir until the salt is dissolved. Pour over the veggies. Depending on the size and shape of your container, you might need more brine, just make sure the veggies are fully covered.

  3. Put a lid on the container and leave it in the fridge.

  4. Pickles were ready in about 3 days, the cauliflower took about a week.

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PUMPKIN BREAD

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 350 degrees.

  2. Grease and flour two 9x5 or 10x4 inch loaf pans

  3. Combine the flour, salt, baking soda, baking powder, nutmeg, cinnamon, ground mace, ginger and cloves in a medium bowl and whisk until well combined.

  4. In a large bowl mix together the pumpkin, sugar and oil until well combined. Beat in the eggs and vanilla until combined.

  5. Add half the dry ingredients to the pumpkin mixture and beat on low. Add in half the water to combine. Repeat with the remaining flour mixture and water.

  6. Divide the batter between the prepared loaf pans. Bake until cake tester comes out clean and the loaves are golden brown, about 50 mins to 1 hour. Let the loaves cool in the pans on a wire rack for 10 minutes. Remove bread from the pans and let cool completely, about 1 hour.

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