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.

Freddie Valentine Style Mustard Sauce

• 4 tablespoons butter
• dash Tabasco
• dash Worchestershire sauce
• 1 tablespoon honey (add to taste)
• 1 tablespoon each of 4 types of mustard: whole grain, Dijon, classic yellow, 911 mustard (scotch bonnet in mustard)

Heat in a saucepan to well combined. Excellent on wings.

Orange Mascarpone Mousse

Ingredients

• 375g of mascarpone
• 160g of cream cheese
• 150g of creme fraiche(I used sour cream, since I don't like creme fraiche)
• 100g of caster sugar
• 1 vanilla pod, seeds scraped (I just used some vanilla extract)
• 2 oranges, juice and zest (I used some frozen orange concentrate instead of juice)
• 2 lemons, juice and zest
• 60ml of orange liqueur, Grand Marnier, Patron or triple sec are all good
• 3 leaves of gelatine (the best powder measurement equivalent I could find would be about 1 T of knox gelatin, I have NOT tried this so attempt at your own peril)

Instuctions:

To prepare the mascarpone mousse, add all of the ingredients (except the Grand Marnier and gelatin) to a blender or food processor and start blending. Slowly add the Grand Marnier until incorporated. Bloom the gelatin in cold water, then add to a dry pan and melt over a low heat. Add to the blender and blitz to incorporate. Once the mascarpone mixture is smooth, pass through a sieve into a tray (16 x 24 x 2cm) and leave to set in the fridge for at least 2 hours.

Recipe form Marcus Wareing