Naan

 Yield: makes 10

Ingredients

3⁄4 cup water heated to 115°

1 tsp. honey

1 (1/4-oz.) package active dry yeast

2 cups all-purpose flour

1⁄2 cup plain, full-fat Greek yogurt

2 tbsp. canola oil

1⁄2 tsp. kosher salt

1⁄4 cup minced cilantro (optional)

Instructions

Stir water and honey in a bowl; add yeast and let sit until foamy, about 10 minutes. Add flour, yogurt, oil, and salt; stir until dough forms. Using hands, knead dough in bowl until smooth, about 5 minutes. Cover dough with a damp cloth; let sit in a warm place until doubled in size, about 1 hour.

Transfer dough to a work surface; divide into 10 balls. Working with 1 ball at a time and using a rolling pin, roll dough into a 7″ circle about 1⁄4” thick. Sprinkle with 1⁄4 tsp. cilantro; press into dough.

Heat a 12″ nonstick skillet over medium-high. Working with 1 piece dough at a time, cook dough, plain side down, until bubbles appear over the surface, about 45 seconds. Flip dough; cook until bubbles appear once more, about 30 seconds. Transfer naan to a plate and slide skillet off heat. Using tongs, cook naan about 2″ over the open flame, flipping once, until browned in spots, about 1 minute. (Alternatively, finish cooking naan in pan until browned in spots, about 1 minute.) Return naan to plate, brush with ghee, and sprinkle with more cilantro. Serve hot.

Roasted Cauliflower Pitas

 

Roasted Cauliflower Pitas with Zhug and Garlic Tahini

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Servings: 4

 

Calories: 557kcal

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon smoked or sweet paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cardamom
• ½ teaspoon ground turmeric
• 1/4- ½ teaspoon cayenne pepper
• juice from half a lemon
• 4 garlic cloves, chopped
• kosher salt black pepper
• 4 fresh naan or pitas, warmed
• pickled red onion and lettuce, for serving 
• lemon tahini and mango harissa (recipe in notes) (optional)

Zhug (herby green sauce)

• 1 bunch fresh parsley
• 1 bunch fresh cilantro
• 1 large jalapeño, seeded if desired
• 1 clove garlic, finely chopped or grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice

Instructions

• 1. Preheat the oven to 425° F. 

  2. On a baking sheet, tossed together the cauliflower, olive oil, paprika, cumin, cardamom, turmeric, cayenne, lemon, garlic, and a large pinch each of salt and pepper. Bake 15 minutes, toss and bake another 15 minutes, until lightly charred.

  3. To make the zhug. Combine all ingredients in a food processor or blender. Pulse until finely chopped. If the sauce is too thick, add water, 1 tablespoon at a time to thin. Taste and add more salt as needed. 

  4. To assemble, stuff/spread each pita with zhug, then lettuce, roasted cauliflower, and red onion. Drizzle over more zhug. Add tahini and harissa, if desired (recipes in notes).
  Serve with pickled red onions, avocado, cucumbers

Cheesy Orzo with Roasted Tomatoes

Cheesy Orzo with Roasted Tomatoes

Serves 4

Ingredients

300 g/10.6 oz orzo

400 g/14.1 oz cherry tomatoes

1.5 cup white wine

5 garlic cloves, sliced

5 thyme sprigs

2 tbsp olive oil

70 g/2.5 oz grated Parmesan

1.5 cup vegetable broth

1 cup whole milk

4 garlic cloves, minced

1 shallot, finely chopped

2 tbsp olive oil

4 tbsp pine nuts

salt + black pepper, to taste

4 thyme sprigs, for serving

crushed red pepper flakes, for serving

flaky salt, for serving

Instructions

Preheat the oven to 200°C/400°F.

Place the cherry tomatoes in a baking sheet, sprinkle with 2 tbsp olive oil.  Add wine, sliced garlic, thyme sprigs.  Season with a pinch of salt and black pepper. Slide into the oven for 15-25 minutes.

Meanwhile, heat a large non-stick skillet or Dutch oven over high heat. Add pine nuts and toast until golden, about 1 minute. Remove from skillet.

Make the orzo. Lower the heat, add the remaining oil, garlic and shallot, cook until soft, about 1 minute.

Add orzo, stir until fragrant, about 1 minute. Pour in vegetable broth and milk. Bring to a boil, cover and reduce the heat to a simmer. Cook, stirring occasionally, until the liquid is absorbed, about 10-15 minutes or according to package instructions. Add a splash of water if the orzo looks too dry.

Stir in Parmesan. Taste, and adjust salt and black pepper.

Top with roasted cherry tomatoes and their released juices. Sprinkle with flaky salt and red pepper flakes. Serve with toasted pine nuts.

The Best Oatmeal Raisin Cookie

 Oatmeal Raisin Cookie

Ingredients

9 oz brown sugar

8 oz sugar

8 oz butter (RT)

2 eggs (RT)

1 1/4 tsp vanilla

8 oz oats

7.5 oz AP flour

1 tsp baking soda

1 tsp salt

6 oz pecans, chopped

4 oz raisins

Directions

Cream sugars with the butter.  Add eggs and vanilla.  Add oatmeal. Sift dry ingredients and add.  Add pecans and raisins.  Chill 12-24 hours.  roll into a log.  Slice and bake at 350 for 8-10 minutes,  

Lemon Ricotta Cake

Lemon Ricotta Cake 

Ingredients

• 120 gr (1/2 cup) Unsalted Butter very soft
• 100 gr (1/2 cup) Caster Sugar or Fine White Granulated Sugar
• 1 Lemon, zested and juiced (30 ml / 2 tablespoons of juice) I added 2 1/2 TB zest
• 250 gr (8.75 oz or 1 cup) Ricotta Cheese at room temperature
• 3 Eggs at room temperature
• 1 teasp. Vanilla Extract
• 200 gr (1 1/3 cup) Plain / All-Purpose Flour
• 1 1/2 teasp. Baking Powder
• 1/2 teasp. Baking Soda
• 1 pinch Salt

Instructions

• Preheat your oven on 180'C / 350'F. Line the bottom of a 24cm / 9" Springform Pan with baking paper and lightly grease the edges.
• In a large bowl (or the bowl of your mixer), cream together the Butter, Sugar and Lemon Zest for 3 to 5 minutes on medium-high speed (see note 1).
• Mix in the Ricotta Cheese then the Eggs, one at the time. Add the Lemon Juice and Vanilla Extract and mix to combine (see note 2). 
• Sift in the Flour, Baking Powder, Baking Soda and Salt. Slowly mix and stop as soon as combined to avoid overworking the batter.
• Transfer into the prepared Springform Pan. Use a spatula or the back of a spoon to spread and smooth out the batter if needed.
• Bake for 35 to 40 minutes or until a skewer comes out clean. Leave to cool down completely before removing from the pan (see note 3).
• Optional: to finish the cake, dust it with a little bit of Icing Sugar and the Zest of a Lemon

Notes

Instructions Notes:

1. You should get a very light, pale and fluffy texture that will create an airy crumb for the cake. You can cream and mix the ingredients by hands with a whisk if preferred but I highly recommend using a hand or stand mixer for better results. If the butter is not at room temperature or soft enough, it will be hard to cream it and you will get small chunks of un-mixed butter in the batter.
2. Don't worry if the batter seem to split / curdle when you add the lemon juice, it' a normal reaction. The batter will come back together when you add the dry ingredients.
3. The cake will be very soft when it comes out of the oven and might break if you try to move it out of the pan straight away. Make sure it is cool before removing it from the pan.

 

Orange Cardamom Loaves

  Orange-Cardamom Loaves

 Makes 2 (8½x4½-inch) loaves

Ingredients

• 3 cups (375 grams) all-purpose flour
• 2½ cups (500 grams) granulated sugar
• 1½ teaspoons (4.5 grams) kosher salt
• 1½ teaspoons (7.5 grams) baking powder
• ¼ teaspoon ground cardamom I added more--1/2 tsp
• 1½ cups (360 grams) whole milk
• 1 cup (224 grams) vegetable oil
• 3 large eggs (150 grams)
• 2 tablespoons (4 grams) orange zest
• 1½ teaspoons (6 grams) vanilla extract
• Orange Glaze (recipe follows)

Instructions

1. Preheat oven to 350°F (180°C). Spray 2 (8½x 4½-inch) loaf pans with baking spray with flour.
2. In a large bowl, whisk together flour, sugar, salt, baking powder, and cardamom; make a well in center of mixture. Add milk, oil, eggs, zest, and vanilla, whisking until smooth. Divide batter between prepared pans.
3. Bake until a wooden pick inserted in center comes out clean, about 55 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Drizzle with Orange Glaze.

Orange Glaze

 

Makes about 1⅓ cups

Ingredients

• 2 cups (240 grams) confectioners’ sugar
• 1 teaspoon orange zest
• ⅓ cup (80 grams) fresh orange juice

Instructions

1. In a medium bowl, whisk together confectioners’ sugar and orange zest and juice until smooth. Use immediately.

Spicy Garlic Shiitake Noodles

Serves 2

Ingredients

• 200 g/7 oz instant ramen noodles
• 150 g/5.5 oz shiitakes, torn into bite-size pieces
• 4 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp crushed red chili flakes
• 1 tsp crushed Sichuan peppercorns
• 2 tbsp vegetable oil
• 30 g/2 tbsp unsalted butter
• black pepper
• 2 eggs, soft-boiled
• 1 tbsp sesame seeds, for serving
• 5 scallions, finely chopped + more for serving

spicy soy sauce

• 2 tbsp toasted sesame oil
• 1 tbsp tomato paste
• 3 tbsp mirin, or 2 tbsp rice vinegar
• 2 tbsp oyster sauce
• 4 tbsp dark soy sauce
• 1 tsp or 1 tbsp sambal, more if you like it super hot
• 1 tsp brown sugar

Instructions

1. Combine the ingredients for the sauce in a small bowl.
2. Add water to a small sauce pan, once boiling, add eggs, boil for 6 minutes. Run under cool water, set aside.Cook the noodles according to package directions until just al dente. Drain, reserving 1/2 cup cooking water, and run the noodles under cool water to stop the cooking.
3. In the meantime prepare the shiitakes. In a large skillet, heat the oil over high. Add shiitakes, cook for 4-5 minutes, stirring occasionally. Lower the heat, add garlic, ginger, chili flakes and Sichuan pepper. Cook for 2 minutes. Add butter, stir until it melts. Stir in scallions and season with black pepper.
4. Add the sauce, bring to a boil and simmer for 2 minutes. Stir in noodles and 1/4 cup cooking water. Simmer, tossing occasionally, until sauce begins to cling to noodles, about 30 seconds.
5. Divide noodles among plates, top with a soft-boiled egg, sesame seeds and chopped scallions. Add more sambal if you can handle the heat, enjoy!

Pumpkin Bread

 Pumpkin Bread

Servings: Makes 2 loaves

Prep Time: 20 Minutes

Cook Time: 65 Minutes

Total Time: 1 Hour 30 Minutes

INGREDIENTS

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon La Boite Reims #39
• 1-1/2 sticks (3/4 cup) unsalted butter, softened
• 2 cups sugar
• 2 large eggs, lightly whisked
• 1 15-oz can 100% pure pumpkin (I use Libby's)

INSTRUCTIONS

1. Preheat the oven to 325°F and set an oven rack in the middle position. Generously grease two 8 x 4-inch loaf pans with butter and dust with flour (alternatively, use a baking spray with flour in it, such as Pam with Flour or Baker's Joy).
2. In a medium bowl, sift the flour, salt, baking soda, baking powder, cloves, cinnamon, nutmeg and reims. Whisk until well combined; set aside.
3. In a large bowl of an electric mixer, beat the butter, slowly add the sugar on medium speed until just blended. Add the eggs a little at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
4. Add the flour mixture and mix on low speed until combined.
5. Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 
6. Fresh out of the oven,the loaves have a deliciously crisp crust. If they last beyond a day, you can toast individual slices to get the same fresh-baked effect.
7. Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Pesto Cheese Zucchini Ravioli with Burst Tomatoes

 

Pesto Cheese Zucchini Ravioli with Burst Tomatoes

Servings: 6

 

Ingredients

• 3 cups cherry tomatoes
• 4 cloves garlic, chopped
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 2 tablespoons balsamic vinegar
• 2 tablespoons fresh thyme leaves
• 1 pinch crushed red pepper flakes
• kosher salt and black pepper
• 3-4 medium zucchini or summer squash
• 3/4 cup whole milk ricotta cheese
• 1/2 cup shredded provolone cheese--I used parmesesan
• 1/3 cup basil pesto
• fresh basil and thyme, for serving
• parmesean for serving

Instructions

• 1. Preheat the oven to 425° F. 

  2. In a baking dish, toss together the tomatoes with the garlic, olive oil, wine, balsamic vinegar, thyme, and a pinch each of crushed red pepper, salt, and pepper. Bake 10-15 minutes or until the tomatoes begin to burst. 

  3. Meanwhile, make the ravioli. Using a mandolin or sharp knife, peel the zucchini into 1/4 inch ribbons and lay them flat on a kitchen towel. Sprinkle the zucchini with salt. Let sit 5-10 minutes, then blot away the excess water. 

  4. in a bowl, combine the ricotta, provolone, and pesto. Grab 3-4 zucchini ribbons and layer them to make a star. Start with 1 ribbon, then add another to make an X. Now make another X with the remaining 1-2 noodles that will overlap with the current X (see above photo). Spoon 1 tablespoon of filling onto the center of the zucchini. Bring the ends of the zucchini together, laying them over the cheese. Repeat with remaining zucchini and filling. 

  5. Remove the tomatoes from the oven and lay the ravioli seam side down in the sauce. Drizzle the ravioli lightly with olive oil and season with salt and pepper. Bake for 15 minutes or until the ravioli is warmed through. Serve with fresh basil and thyme. 

Chili Oil Egg Ramen

25 Minute Chili Oil Egg Ramen

Servings: 4

Ingredients

• 2 tablespoons butter
• 4 cloves garlic, finely chopped
• 1 tablespoon fresh chopped ginger
• 2-3 teaspoons chili oil, plus more for serving
• 6 cups low sodium chicken or vegetable broth
• 1/3 cup coconut milk
• 1/4 cup low sodium soy sauce
• 3 cups chopped baby bok choy or spinach or combination
• 1/4 cup white miso paste
• 3 squares ramen noodles
• 3-4 eggs--can also poach separately or use Jammie eggs
• green onions, for serving
• mint, cilantro and pickled red onion also makes good garnish

Instructions

• 1. Melt together the butter, garlic and ginger in a large pot over medium heat. Cook, until fragrant, about 2 minutes. Add the miso and chili oil, cook another minute. Pour in the broth, milk, and soy sauce, stir in the bok choy and miso, bring everything to a boil. Add the ramen, let cook until just soft, about 1-2 minutes. 

  2. Crack the egg/eggs into small bowl, I wouldn't cook more than 2 eggs at a time. Pour the egg over the noodles, do not stir. Cook 30 seconds, then cover the pot and remove from the heat. Let the eggs poach 2-3 minutes, until the yolk is your desired consistency. 

  3. Ladle the soup and noodles into bowls, top with an egg. Spoon over some chili oil. Top with green onions. Serve immediately.

Notes

Chili Garlic Sesame Oil: Heat a large skillet over medium heat. Add 1/2 cup peanut or sesame oil and 1 head finely chopped garlic. Cook, stirring often until the garlic is fragrant and becoming golden/toasted, 8-10 minutes. Stir in the 3-5 tablespoons chili flakes (or more) and 3 tablespoons sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.  
I used Mom's Mala chili oil which has a little star anise and cinnamon flavoringI sliced up some pork shoulder left over from Braised Shanghaninese Hong Shao Pork