Potato Chip Spanish Tortilla

• For the Tortilla:
• Up to 1/4 cup (60ml) extra-virgin olive oil, divided
• 1 small onion, finely sliced (about 3/4 cup; 170g)
• 8 large eggs
• 1 tablespoon (15ml) sherry or white wine vinegar (optional)
• 5 ounces kettle-style jalapenos chips

Beat eggs and stir in slightly smashed chips. Sweat the onion on at least 2 tablespoons of olive oil on medium low. Pour the cooked onions into the chip mixture and toss. Add enough oil to cover the bottom of the pan and pour in the mixture. Cook on medium low until set and starting to brown. Broil on high for up to about 2 minutes to just set the top. Invert onto a plate and rest for a few minutes.

Adapted from: https://www.seriouseats.com/2013/06/i-made-a-spanish-tortilla-out-of-salt-and-vinegar-potato-chips.html

Fluffy Cornbread

Ingredients

2 cups (264 g) coarsely ground yellow cornmeal
1 teaspoon kosher salt
1 teaspoon baking soda
2 teaspoons baking powder
1 egg (50 g, weighed out of shell) at room temperature, beaten
4 tablespoons (56 g) unsalted butter, melted and cooled
1 1/2 cups (340 g) plain yogurt, at room temperature (can substitute an equal amount of sour cream or buttermilk)
4 (45 grams) tablespoons coconut sugar

Directions

• Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
• In a large bowl, place the cornmeal, salt, baking soda, baking powder, and coconut sugar, and whisk to combine well. In separate bowl, mix the egg, butter,  and yogurt whisk to combine well.
• Create a well in the dry ingredients and pour in the wet ingredients.  Mix until just combined. The mixture will be relatively thin (thinner if you used buttermilk). Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately.
• Adapted from Old Fashioned Cornbread in Gluten-Free on a Shoestring

Kamut Cookies

Ingredients 

• 130 grams kamut flour
• 40 grams all-purpose flour
• ¹⁄₂ teaspoon baking powder
• ¹⁄₄ teaspoon baking soda
• ¹⁄₄ teaspoon cream of tartar
• pinch salt
• 60 grams butter
• 55 grams coconut sugar
• 1 tablespoon lard
• ¹⁄₂ teaspoon vanilla extract
• 3 tablespoons half and half

Directions

1. Preheat oven to 350°F.
2. In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt, and cream of tartar. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with spatula until it is uniform and resembles really soft playdoh.
3. You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8 - 1/4" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars).
4. Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack.
5. Optional: spread the backs of the cooled biscuits with melted bitter-sweet chocolate. Set the biscuits chocolate side up on the rack until chocolate hardens.
6. Store in an airtight tin -if storage is even necessary! They will go fast.

Recipe Adapted from Food.com

African Chicken Peanut Stew

Ingredients

• 2-3 cups cooked, shredded chicken
• 3 Tbsp olive oil
• 1 large yellow or white onion, sliced
• 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 Tbsp ground coriander
• 1/2 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro

  Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
 Add chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed.
Cover the pot and simmer gently for 90 minutes (check after an hour), or until the sweet potatoes are tender.
Add the shredded meat to the soup and serve with lime wedges, cilantro, and crema .

Also good served over rice.

Recipe adapted from Simple Recipe

Roasted Sunchokes (Jerusalem Artichokes)

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Easy oven-roasted veggie to replace the potato or starch on your dinner plate. A simple and flavorful way to prepare a delicacy veggie.

Author: Olive and Herb

Recipe type: Veggie, Roasted Veggie, Side Dish

Cuisine: Traditional

Serves: 3

Ingredients

• 1lb Sunchokes (Jerusalem Artichokes), scrubbed
• ½ tablespoon extra virgin olive oil
• 1 teaspoon sea salt
• ½ teaspoon fresh ground black pepper
• 1 tablespoon fresh chopped italian or curled parsley

Instructions

1. Preheat oven to 450 degrees
2. Scrub the Sunchokes with a potato brush and chop into 1 inch bite-size chunks
3. Toss in a medium sized bowl with olive oil, salt and pepper until coated
4. Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned
5. Sprinkle with fresh parsley. Serve plain or with a side of ketchup.

http://www.oliveandherb.com/home/easy-roasted-sunchokes-paleo-fries/

Tahini Sauce

Put in a Blender:

• 1 cup tahini sesame seed paste - I prefer the paste made from light colored seeds
• 3/4 cup lukewarm water, or more for consistency
• 3 cloves garlic
• 1/4 cup fresh lemon juice, or more to taste
• 1/4 tsp salt, or more to taste
• 1/2 tsp roasted group cumin
• 2 tsp fresh parsley, minced (optional)

Pad Thai Sauce

Prepared Pad Thai sauce - From SheSimmers.com 

Author: Leela

Recipe type: Sauce, Condiment, Seasoning

Serves: 2 cups

Ingredients

• 180g fish sauce
• 226g palm sugar, finely chopped
• 60g brown sugar
• 150g tamarind pulp, prepared

Instructions

1. Put everything in a medium pot placed over medium heat. Stir constantly until the sugars have dissolved. This should take less than a minute. You don’t want to reduce or thicken the sauce; it’s already very concentrated and further reduction will result in a much lower yield than intended which leads to over-seasoned Pad Thai.
2. To keep the sauce from being overly reduced, chop your palm sugar very finely and do not use high heat.
3. Once the sugar is dissolved, remove the sauce from heat; allow to cool. Store in a glass jar and refrigerate or freeze.

http://shesimmers.com/2011/11/pad-thai-recipe-part-four-pad-thai.html

Peruvian Green Sauce

1 tbls parmesan cheese
2 fresh jalenpenos, include membrane and seeds
2 bunches of cilantro, fresh
1 medium/large clove of garlic
1 tablespoon oil
1 tablespoon vinegar
1 tablespoon juice of lime
1/2 cup of mayonnaise
salt and pepper to taste

Put everything in a Vitamix and go nuts. Lasts several weeks in fridge, but good luck keeping it around that long.

Ponzu Sauce

6 tbls lemon juice
2 tbls orang
2 tbls mirin
1.5 c soy sauce
0.5 c katsuobushi
2 x 3 inches of kombu

Marinate at least 1 day, then strain.

No-Bake Chocolate Chai Cheesecake - Take One

150 g sugar
16 oz cream cheese
1/2 cup oregon chai concentrate (cooked down to ~ 50g or 1/4 cup)
1 tsp good balsamic vinegar
1/2 tsp cloves, ginger
1 tsp cinnamon
1/4 tsp cardamom
7 whole black peppercorns
3 allspice berries
1/2 tsp salt
12 oz heavy whipping cream


Chocolate graham cracker crust, prepared.


Results TBA.