Recipe Index
Prep Time: 1 hour 15 minutes
Cooking Time: 12 minutes
Servings: ~ 30 cookies
Servings: ~ 30 cookies
Ingredients
2 1/4 Cups All-Purpose Flour
3/4 Cup Maple Syrup
1 Large Egg, whisked
1 Stick (8 tbsp) of Butter, room temperature
2 tsp Vanilla Extract
1/2 tsp Ground Cinnamon
1/2 tsp Baking Soda
1/8 Cup Granulated Sugar
1/4 tsp Cayenne Pepper
1/4 tsp Salt
Cooking Roadmap
1. Preheat the oven to 350℉.
Cooking Roadmap
1. Preheat the oven to 350℉.
2. In a large bowl, mix all the dry ingredients well together - flour, ground cinnamon, baking soda, salt, and cayenne pepper, which wonderfully complements the warmth of cinnamon and adds a unique flavor punch to the cookies.
3. In a stand mixer, place the room temperature butter, granulated sugar, and maple syrup in the bowl then begin to beat this slowly using the paddle attachment. Increase slightly to medium-high setting and continue to blend the butter, sugar and syrup for about 5 minutes.
4. Thereafter, pour in the whisked egg followed closely by the vanilla extract and continue to blend with the base ingredients for about 3 minutes.
5. Lastly, reduce the speed to low then slowly pour in the dry ingredient mixture bit by bit until it all blends in well into the liquid base. The overall dough texture should be soft and slightly sticky.
6. Next, set out a flat surface such as a wooden chopping board and sprinkle some all-purpose flour lightly over the top. Remove the dough from the stand mixer bowl and place it on the surface, using your hands to gently roll it into a ball shape. Divide the dough into two roughly equal portions then wrap each one in either parchment paper or plastic wrap and place them in the lower section of your fridge to allow them to chill and firm up for about 30 - 45 minutes.
7. In the meantime, line 2 large (about 17 x 12-inch baking sheet pans) with parchment paper and set aside.
8. Once chilled and slightly firm to the touch, remove one batch of the dough and place it on the same lightly-floured surface as above. Sprinkle some flour on a rolling pin and use it to spread the dough out into a flat, 1/4-inch disc shape - the dough should be just firm enough to work through but still very pliable.
9. Using a maple leaf-shaped cookie cutter, begin to cut out portions of the rolled out dough and place them in order on the lined baking sheet pans. Continue reshaping and rolling out the dough once again when no space is available to cut and then portion out the maple leaf cookies once the dough is fully rolled out into a thin disc. Repeat this process for the second portion of the dough and once you have exhausted the cut-outs with only a few pieces of dough left, use your hands to shape the remaining dough into rustic fun shapes of your choosing.
10. Finally, bake the cut-outs at 350℉ for about 12 minutes (add ~1 minute for a darker shade of brown if desired) and keep a close watch on them to prevent over-baking. The resulting cookies should be super moist (thanks in large part to the maple syrup), packed with unbeatable flavor, and filled with a subtle spicy kick to boot. Allow to cool for about 5 minutes before digging in and be warned - they are simply too hard to resist! Enjoy 😋🍪🍁
Prep Time: 15 minutes
Servings: 10 Muffins
Cooking Time: 20 - 25 minutes
Servings: 10 Muffins
Ingredients
2 Cups All-Purpose Flour
2 tbsp Maqui Berry Powder
2 Large Eggs, whisked
1/2 Cup Whole Milk
1/2 Cup Whole Milk
2 tsp Baking Powder
1 Stick (8 tbsp) of Butter, room temperature
1/2 Cup Granulated Sugar
1/4 Cup Vegetable Oil
1/4 tsp Salt
Cooking Roadmap
1. Preheat the oven to 350℉.
2. In a large bowl, mix all the dry ingredients thoroughly - flour, baking powder, maqui berry powder, and salt. Ensure the maqui berry powder blends well and is distributed evenly throughout the flour -a little goes a long way, so only 2 tablespoons are needed to infuse a deeply rich purple color in the final batter.
3. In a stand mixer and using the paddle attachment, combine the room temperature butter and vegetable oil in the bowl then pour in the 1/2 cup of granulated sugar. Beat this mixture together first on medium then high until it becomes smooth and creamed (be careful not to over-churn).
1/4 Cup Vegetable Oil
1/4 tsp Salt
Cooking Roadmap
1. Preheat the oven to 350℉.
2. In a large bowl, mix all the dry ingredients thoroughly - flour, baking powder, maqui berry powder, and salt. Ensure the maqui berry powder blends well and is distributed evenly throughout the flour -a little goes a long way, so only 2 tablespoons are needed to infuse a deeply rich purple color in the final batter.
3. In a stand mixer and using the paddle attachment, combine the room temperature butter and vegetable oil in the bowl then pour in the 1/2 cup of granulated sugar. Beat this mixture together first on medium then high until it becomes smooth and creamed (be careful not to over-churn).
4. Next, pour in the whisked eggs and allow to blend before adding in the whole milk. Continue to mix on medium setting until all the liquid ingredients blend well with the creamed base mixture.
5. Turn your stand mixer setting to low speed then pour in the combined dry ingredients slowly, bit by bit, into the mixer bowl. Use a rubber/silicon spatula to scrape the sides to ensure all the flour is well incorporated into the batter.
6. Once well blended, take out the final batter and use an ice cream scoop to portion out equal amounts into a 12-cup non-stick muffin pan. This recipe yields 10 muffins.
7. Finally, bake the muffins at 350℉ for about 20 - 25 minutes or until a toothpick inserted into any of the muffins comes out clean. Allow them to cool for at least 30 minutes before serving them as a delicious treat with some tea/coffee or simply as a stand-alone snack topped with some whipped cream. Enjoy!
Prep Time: 30 minutes minutes
Servings: 10 slices
Ingredients
Cooking Time: 30 - 35 minutes
Servings: 10 slices
Ingredients
10 Fresh Strawberries
21/2 Cups All-Purpose Flour
4 Large Eggs, cracked with yolks intact
1/2 Cup Whole Milk
1 Cup Granulated Sugar
1 Stick (8 tbsp) of Butter, room temperature
1/8 Cup Vegetable Oil
1/8 Cup Vegetable Oil
2 tsp Baking Powder
1 tsp Vanilla Extract
1/4 tsp Salt
1/4 tsp Salt
2 tbsp Powdered Sugar
Cooking Roadmap
1. Preheat the oven to 375℉.
1. Preheat the oven to 375℉.
2. After washing the strawberries thoroughly, set aside 2 large ones and slice these into small, even crescent-like shapes for use later in decoration (place them on an absorbed towel to dry completely). For the remaining 8 berries, first slice each into halves then dice them further into very tiny pieces before transferring into a small/medium-sized cooking pot.
3. Place the pot under medium heat, sprinkle 1 tsp of granulated sugar (part of the 1 cup total measurement) lightly over the fruit, and allow this to reduce down slowly for about 10 - 15 minutes. Stir the berries occasionally to prevent coating and once they have reduced down to a thick but still slightly chunky consistency (should be about 1/3 a cup), turn down the heat and set the puree reduction aside to cool down completely.
4. In a stand mixer and using the paddle attachment, combine the butter and olive oil in the bowl then pour in the cup of granulated sugar. Beat this mixture together first on medium then high until it becomes smooth and creamed (be careful not to over-churn).
5. Next, add in the vanilla extract then pour in one egg yolk at a time while on medium setting and allow each to blend in well with the base creamed mixture.
6. In a separate large bowl, lightly mix all the dry ingredients - flour, baking powder, and salt. Switch to low speed and slowly pour in this dry medley into the stand mixer bowl, using a rubber/silicon spatula to scrape the sides to ensure everything blends well together.
7. Next, slowly pour in the 1/2 cup of whole milk while still on low speed and let this fold in with the rest of the batter very slowly until just lightly combined.
8. Take out the mixer bowl and pour in the reduced, room temperature strawberry puree and stir this in very gently into the batter using a spatula by hand. As always, be careful not to over-mix.
9. Finally, pour the resulting batter into a round, 9.5-inch glass baking dish and place it in the pre-heated oven. Bake this at 375℉ for about 30 - 35 minutes or until a wooden toothpick inserted in the middle comes out clean. Once done, set aside to cool down for at least 1 hour before decorating the top with the fresh strawberry slices as highlighted here. Sprinkle powdered sugar lightly over the top for enhanced beauty. Slice the cake as desired and savor every single bite with your loved ones...Enjoy!
Prep Time: 30 minutes
Servings: 8 slices
Ingredients - Pie Crust
Cooking Time: 1 hour 10 minutes
Servings: 8 slices
Ingredients - Pie Crust
21/2 Cups All-Purpose Flour
2 sticks (16 tbsp) Cold Unsalted Butter, cubed
1 tsp Granulated Sugar
1/2 tsp Salt
7 tbsp Ice Cold Water
Ingredients - Pie Filling
21/2 Cups Cooked Chicken Breast (Boiled, grilled or roasted), shredded
21/2 Cups Cooked Chicken Breast (Boiled, grilled or roasted), shredded
1 Red Onion, diced
1 Green/Red Bell Pepper, finely chopped
1 Large Carrot, diced into quarters
2 Cups Frozen Peas/Mixed Vegetables
2 Large Sweet Potatoes, peeled & cubed
4 Cups Water/Vegetable Stock
1/4 Cup Cream
1/4 tsp Ground Black Pepper
1 tsp Smoked Paprika
1 tsp Dried Parsley Flakes
1 tbsp Salt
3 tbsp Olive Oil
Cooking Roadmap
3 tbsp Olive Oil
Cooking Roadmap
1. Preheat the oven to 425℉.
2. For the pie crust, place the flour in a mixing bowl and stir in the salt and sugar to blend evenly. Add the cubed pieces of cold butter into the flour and using the paddle attachment on low setting, begin to blend the mixture, adding small amounts of the ice cold water until the dough attains a crumb-like texture. Pinch the dough to check for consistency - it should be sticky but firm to the touch.
3. Transfer the dough onto a clean, lightly floured surface and gently fold over about 3 times but be careful not to overwork it. Next, divide the dough into two roughly equal portions and secure them in plastic wraps then allow dough to rest in the fridge for about an hour. I highly recommend prepping ahead of time by making the batch the day before you plan to bake your pie - you can then freeze it and later place the dough in the regular fridge compartment the following day as you work on the filling.
4. In a large cooking pot, heat up the 3 tbsp of olive oil under medium heat then add in the diced onion, bell peppers, and carrots. Sprinkle a dash of salt over this base mixture and let it sauté for about 3 mins before pouring in the frozen peas/mixed vegetables and cubed sweet potatoes. Season this entire blend with the ground black pepper and smoked paprika - stir thoroughly and allow this to cook slowly uncovered and under medium heat for about 10 - 15 minutes, adding a bit of water or vegetable stock as needed to prevent coating.
5. Once the sweet potatoes begin to soften a bit, pour in the pieces of cooked and shredded chicken breast with a bit more water/stock and stir to blend well with all ingredients. Allow this to simmer for another 5 - 10 minutes then gradually add the cream, stirring continuously until the entire mixture is bubbly and thickened. Sprinkle some more salt to taste and let this continue to cook down for another 5 minutes then turn off the heat and set aside to cool completely for about 30 minutes.
6. Lightly spray a 9 inch round pie dish with oil and set aside. Remove the dough from the fridge and place it on a clean, lightly-floured wooden surface. Using a rolling pin, stretch out one portion of the dough in a circular pattern as much as possible - this doesn't have to be perfect so don't fret about the shape too much. Just make sure you roll it out as evenly as possible into a thin layer and ensure it can fully fit into the round baking dish.
7. Once the dough is fully stretched out, carefully transfer it into the pie dish and spread it out to ensure all sections are fully covered. To avoid a soggy crust, you can sprinkle breadcrumbs or crushed cereal flakes right before pouring in the cooked filling mixture evenly across the bottom pie crust.
8. Roll out the remaining portion of the dough into a similar shape and consistency as the previous layer then carefully place it over the filled pie, ensuring it is fully covered. Cut 4 even slits on top to provide ventilation and allow air to escape during baking. Finally, sprinkle the top crust with a dash of ground black pepper (optional) and lightly brush it with some olive oil or egg wash to facilitate browning.
9. Similar to our Homemade Apple Pie recipe below, I recommend placing the assembled pie dish onto a large sheet pan to prevent spillage. Bake for about 30 - 35 minutes at 425℉ until the upper crust turns beautifully golden brown. Allow to rest for about 5 minutes before slicing and serving it hot with a side of soup or salad of your choice. Enjoy!
Prep Time: 30 minutes
Servings: 8 - 10 slices
Ingredients - Pie Crust
Cooking Time: 45 minutes - 1 hour
Servings: 8 - 10 slices
Ingredients - Pie Crust
11/2 Cups All-Purpose Flour
1 stick (8 tbsp) Cold Unsalted Butter, cubed
1 tsp Granulated Sugar
1/4 tsp Salt
4 tbsp Ice Cold Water
Ingredients - Pie Filling
5 - 6 Apples (Granny Smith & Honey Crisp)
5 - 6 Apples (Granny Smith & Honey Crisp)
1 stick (8 tbsp) Unsalted Butter
1 Cup Brown Sugar
3 tbsp All-Purpose Flour
1/4 Cup Lemon Juice
1/4 Cup Water
1 tsp Ground Cinnamon
1 tsp Vanilla Extract
1/4 tsp Salt
1 tbsp Olive Oil (substitute for egg wash)
Cooking Roadmap
1 tbsp Olive Oil (substitute for egg wash)
Cooking Roadmap
1. Preheat the oven to 425℉.
2. For the pie crust, place the flour in a mixing bowl and stir in the salt and sugar to blend evenly. Add the cubed pieces of cold butter into the flour and using the paddle attachment on low setting, begin to blend the mixture, adding small amounts of the ice cold water until the dough attains a crumb-like texture. Pinch the dough to check for consistency - it should be sticky but firm to the touch.
3. Transfer the dough onto a clean, lightly floured surface and gently fold over about 3 times but be careful not to overwork it. Next, divide the dough into two roughly equal portions and secure them in plastic wraps then allow dough to rest in the fridge for about an hour. I highly recommend prepping ahead of time by making the batch the day before you plan to bake your pie - you can then freeze it and later place the dough in the regular fridge compartment the following day as you work on the filling.
4. To make the filling, peel, core, and slice the apples into thin, 1/4 inch crescent-like slices. Place them in a large bowl then pour some about half of the lemon juice over them to prevent discoloration. Finally, sprinkle the ground cinnamon all over the slices and stir to coat thoroughly.
5. Next, place a large frying pan on medium heat and melt the stick of unsalted butter for about 1 minute. Sprinkle the 3tbsp of flour, then add the vanilla extract along with 1 cup of brown sugar and 1/4 cup of water into the base while stirring continuously to blend together into a smooth, caramel-colored sauce. Reduce the heat to low and continue stirring for about 2 minutes. Be careful during this stage as over-heating the sauce can cause it to thicken too much and develop a lumpy texture.
6. Turn off the heat then pour the apple slices into the sauce, mixing thoroughly to blend well then set aside and allow to cool fully for about 20 minutes.
7. Lightly spray a 9 inch round pie dish with oil and set aside. Remove the dough from the fridge and place it on a clean, lightly-floured wooden surface. Using a rolling pin, stretch out one portion of the dough in a circular pattern as much as possible - this doesn't have to be perfect so don't fret about the shape too much. Just make sure you roll it out as evenly as possible into a thin layer and ensure it can fully fit into the round baking dish.
8. Once the dough is fully stretched out, carefully transfer it into the pie dish and spread it out to ensure all sections are fully covered. Next, pour in the apple slice mixture and level it out evenly across the dish.
9. Roll out the remaining portion of the dough into a similar shape and consistency as the previous layer then using a pizza cutter, slice an even number of thin strips to serve as the top layer of the pie. To obtain a rustic, homemade feel, I went for a simple criss-cross pattern, but in the spirit of true Food Raven style, I definitely encourage you to get creative and try out other styles that may work for you! As an alternative to egg wash, lightly brush the top crust with olive oil.
10. Before putting it into the oven, place the assembled pie dish onto a large sheet pan - trust me, this will save your oven from spillage chaos! Bake the pie for about 20 minutes at 425℉, then reduce the heat to 375℉ and continue baking for about 45 minutes to 1 hour until the upper crust turns beautifully golden brown and the sauce starts to bubble/appear to spill over. Allow to rest completely for about 30 minutes before slicing and savoring every single bite, because it's oh so worth it. Enjoy!
Blueberry-Lemon Muffins
Prep Time: 15 minutes
Servings: 10 Muffins
Ingredients
2 Cups All-Purpose Flour
Prep Time: 15 minutes
Cooking Time: 20 - 25 minutes
Servings: 10 Muffins
Ingredients
2 Cups All-Purpose Flour
1 Cup Fresh Blueberries
1/4 Cup Lemon Juice
2 Large Eggs, whisked
1/2 Cup Whole Milk
1/2 Cup Whole Milk
2 tbsp Plain Yoghurt
2 tsp Baking Powder
2 tsp Baking Powder
1/4 Cup Granulated Sugar
1/2 Cup Olive/Vegetable Oil
1/4 tsp Salt
Cooking Roadmap
1. Preheat the oven to 375℉.
2. In a large bowl, mix all the dry ingredients first - flour, baking powder, and salt. Add a light sprinkling of flour to the blueberries and set them aside - this ensures the berries stay afloat and evenly distributed within the muffin instead of sinking to the bottom of the muffin tins.
3. In a separate small bowl, blend all the wet ingredients together starting with the whisked eggs, followed by the olive oil, whole milk mixed with yoghurt and lemon juice, and finally stir in the sugar until it dissolves into the mixture.
4. Finally, combine the wet and dry ingredients together with the blueberries in the large bowl and begin to lightly blend them all together very gently using a wooden spoon, spatula, or a large tablespoon. Be sure not to over-mix the batter - about only 5 strokes will be enough to get the ingredients to the point where they are just blended together.
5. Using an ice cream scoop or a tablespoon, scoop equal amounts of the batter into a 12-cup non-stick muffin pan. This recipe yielded 10 muffins.
6. Once done, bake the muffins at 375℉ for about 20 - 25 minutes or until a toothpick inserted into any of the muffins comes out clean. Allow them to cool for at least 30 minutes before serving them as a delicious treat with some tea/coffee or simply as a snack with some whipped cream. Enjoy!
1/2 Cup Olive/Vegetable Oil
1/4 tsp Salt
Cooking Roadmap
1. Preheat the oven to 375℉.
2. In a large bowl, mix all the dry ingredients first - flour, baking powder, and salt. Add a light sprinkling of flour to the blueberries and set them aside - this ensures the berries stay afloat and evenly distributed within the muffin instead of sinking to the bottom of the muffin tins.
3. In a separate small bowl, blend all the wet ingredients together starting with the whisked eggs, followed by the olive oil, whole milk mixed with yoghurt and lemon juice, and finally stir in the sugar until it dissolves into the mixture.
4. Finally, combine the wet and dry ingredients together with the blueberries in the large bowl and begin to lightly blend them all together very gently using a wooden spoon, spatula, or a large tablespoon. Be sure not to over-mix the batter - about only 5 strokes will be enough to get the ingredients to the point where they are just blended together.
5. Using an ice cream scoop or a tablespoon, scoop equal amounts of the batter into a 12-cup non-stick muffin pan. This recipe yielded 10 muffins.
6. Once done, bake the muffins at 375℉ for about 20 - 25 minutes or until a toothpick inserted into any of the muffins comes out clean. Allow them to cool for at least 30 minutes before serving them as a delicious treat with some tea/coffee or simply as a snack with some whipped cream. Enjoy!
Prep Time: 15 minutes
Servings: 10 Muffins
Ingredients
1 1/3 Cups All-Purpose Flour
1/4 Cup Hot Chocolate/Cocoa Powder
1/4 Cup Dark Brown Sugar
1/2 Cup Olive/Vegetable Oil
1/2 Cup Sour Cream
11/4 tsp Baking Powder
1/4 tsp Pumpkin Spice Powder
1/4 tsp Cinnamon
1/4 tsp Salt
1/4 tsp Ground Black Pepper
1 tsp Vanilla Extract
2 Large Eggs, whisked
Cooking Roadmap
1. Preheat the oven to 350℉.
2. In a large bowl, lightly mix all the dry ingredients first - flour, chocolate powder, baking powder, pumpkin spice, cinnamon, salt, and ground black pepper.
3. In a separate small bowl, mix all the wet ingredients together starting with the whisked eggs, followed by the olive oil, vanilla extract, sour cream, and finally stir in the brown sugar until it blends well with the rest of the ingredients.
4. Finally, combine the wet ingredients with the dry mixture in the large bowl and begin to lightly blend the ingredients together very gently using a wooden spoon, spatula, or a large tablespoon. Be sure not to mix the batter too much - about only 5 strokes will be enough to get the ingredients to the point where they are just blended together.
5. Using an ice cream scoop or a tablespoon, scoop equal amounts of the batter into a 12-cup non-stick muffin pan. I was able to get 10 muffins from this recipe.
6. Once done, bake the muffins at 350℉ for about 15 - 18 minutes or until a toothpick inserted into any of the muffins comes out clean. Allow them to cool for at least 30 minutes before serving them as a delicious breakfast or brunch treat with some tea/coffee or as a snack with some whipped cream. Enjoy!
Vegetarian Chickpea Meatballs
Prep Time: 15 minutes
Servings: 15 large meatballs / 30 small meatballs
Ingredients
2 Cups Cooked Chickpeas
2 Eggs, lightly whisked
2 tbsp Extra Virgin Olive Oil
1 tsp Salt
1 tsp Ground Black Pepper
1 tsp Smoked Paprika
1 tsp Ground Turmeric
1 tsp Dry Parsley Flakes
1/4 Cup Peanut Oil
Cooking Roadmap
1. Pour the 2 cups of fully cooked chickpeas into a large mixing bowl. Using a potato masher, crush and mash all the chickpeas thoroughly until you achieve a smooth consistency.
2. Once completely mashed, sprinkle all the herbs and spices including salt, black pepper, smoked paprika, and turmeric over the mixture.
3. Add in the lightly whisked eggs and mix thoroughly to blend with the dry ingredients.
4. Pour in the olive oil and mix to blend in with the other ingredients. The olive oil helps to keep the mixture moist and works well together with the eggs to act as the glue agent for the meatballs.
5. Using a tablespoon or small 1/4 cup measuring cup, scoop out small portions of the completed mixture and roll them into large balls using the palm of your hands. Place them onto a wooden chopping board and continue the process until you have about 15 complete meatballs.
6. In a small skillet, heat up the 1/4 cup of peanut oil for about 2 minutes under high heat, then lower the heat to medium and place 4 meatballs in at a time to fully pan-fry them. Let all the meatballs get lightly seared on all sides for about 2 minutes each until they turn golden-brown.
7. Once done, you can serve them as they are as an appetizer with a dip of your choice or create a sauce as an accompaniment. I created a simple tomato cream sauce using about 4 tomatoes and 1/4 cup of whole milk before adding in my delicious pan-fried chickpea meatballs towards the end of the cooking process. Serve warm with pasta or a starch of your choice for a complete dinner meal. Enjoy!
Maple & Rosemary Yellow Squash Bread
Prep Time: 15 minutes
Servings: 8
Ingredients
11/2 Cups Pastry Flour
2 Medium-sized Yellow Squashes
2 Eggs, lightly whisked
3/4 Cups Brown Sugar
1/4 Cup Maple Syrup
1 tsp Rosemary Flakes
1 tsp Vanilla Extract
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
Cooking Roadmap
1. Preheat the oven to 350℉ and lightly spray all sides of a loaf pan with olive oil. I used an 8 x 4 inch glass loaf pan which I highly recommend because it distributes heat evenly across the bread so the edges don't burn.
2. First grate the yellow squash into medium-sized slices and do not drain the natural liquid that comes with it. Place the grated slices in a large mixing bowl, then sprinkle the rosemary flakes generously over them.
3. Add in the dry ingredients first - start by pouring in the pastry flour, followed by the baking powder and baking soda, cinnamon, and finally salt.
4. Mix the liquid ingredients together separately - combine the whisked eggs, vanilla extract, and maple syrup and stir lightly to blend them together.
5. Pour in the liquid ingredients into the large bowl and mix lightly to blend well with the dry ingredients. Do not overwork the batter but mix lightly until all the ingredients have just blended together.
6. Pour the finished batter into the loaf pan slowly and then place it in the oven. Let this bake for about 50 minutes to 1 hour until the bread is fully baked. Test the middle section using a toothpick to ascertain that it is fully cooked through.
7. Once done, set it aside to cool for at least 1 hour before slicing with a sharp knife and serving as dessert or for breakfast with your hot beverage of choice. Enjoy!
Red Beet & Yellow Squash Fried Rice
Prep Time: 10 minutes
Servings: 4
Ingredients
2 Cups Long Grain Basmati Rice
2 Cooked Red Beets, diced
1 Large Yellow Squash, washed & chopped into half-moon shapes
1 Large Carrot, peeled & cut into the 2-inch strips
1 Cup Frozen Peas
1/2 Red Onion, diced
2 Small Tomatoes, diced
2 tsp Smoked Paprika & Turmeric
2 tsp Salt & Ground Black Pepper
1/2 tsp Dry Parsley Flakes
4 tbsp Extra Virgin Olive Oil
Cooking Roadmap
1. In a medium-sized cooking pot or saucepan, heat up 2 tbsp of olive oil for about 1 minute before adding in the long grain rice. Sprinkle 1 tsp of turmeric, black pepper, and salt over the rice and mix to blend thoroughly.
2. Pour in 4 cups of cold water and let the rice cook uncovered under medium heat for about 10 minutes. When the water is almost fully absorbed, stir the rice to ensure it does not coat the bottom of the pot, cover, reduce the heat to low and let the rice continue to simmer until all the water has been absorbed and the rice is fully cooked.
3. In a large skillet, heat up the remaining 2 tbsp of olive oil for about 2 minutes before adding in the diced red onion, tomatoes, carrot strips, and yellow squash slices. Season the base sauté with the remaining ground black pepper and turmeric in addition to the 2 tsp of smoked paprika.
4. Stir thoroughly to blend the ingredients together and then add in the frozen peas. Continue stirring and let this cook for about 2 minutes.
5. Add in the diced cooked beets, season with the remaining 1 tsp of salt (adjust to taste), and mix thoroughly to blend. Let this cook for another 2 minutes while stirring continuously to ensure mixture does not coat the skillet.
6. Finally pour in the cooked turmeric rice and mix thoroughly to blend well with the vegetables and base mixture for about 1 minute. Garnish with the dry parsley flakes before turning off the heat and serve hot as an entree with a delicious soup or stew for a complete dinner meal. Enjoy!
Mushroom & Beet Omelette
Prep Time: 10 minutes
Servings: 1
Ingredients
2 Cups Cremini Mushrooms, washed and chopped into small quarters
2 Cooked Red Beets, diced into thin strips
1/2 Red Onion, diced
2 Small Tomatoes, diced
1/4 Cup Shredded Cheddar Cheese
2 Eggs, beaten & whisked lightly
1 tsp Smoked Paprika & Turmeric
1 tsp Salt & Ground Black Pepper
1/2 tsp Dry Parsley Flakes
2 Sprigs Fresh Dill
2 tbsp Extra Virgin Olive Oil
2 tbsp Sour Cream
Cooking Roadmap
1. In a large skillet, pour in 1 tbsp of olive oil and let this heat up on high heat for about 1 minute before adding in the diced red onions and tomatoes. Sprinkle 1/2 tsp of the smoked paprika, 1 tsp of turmeric, and 1/2 tsp of ground black pepper over the base mixture and stir thoroughly.
2. Add in the chopped mushrooms, stir thoroughly to blend all the ingredients together, and cover to allow the mushrooms to cook under medium heat. Be sure to keep checking from time to time to stir and make sure the mushrooms do not coat the bottom of the skillet. Add small amount of water as needed if the mixture begins to run out of moisture.
3. After about 12 minutes once the mushrooms are fully cooked and tender, add in the cooked red beet root slices to the mushroom sauté and mix thoroughly. Season with 1/2 tsp of salt, sprinkle the cheddar cheese generously over the mixture while stirring thoroughly, and then let this cook and infuse all the flavors for about 3 more minutes before turning off the heat.
4. Season the whisked eggs with the remaining 1/2 tsp of smoked paprika, ground black pepper, and salt, then sprinkle the dry parsley flakes over the eggs and whisk lightly to blend.
5. In a separate non-stick skillet, pour in the remaining 1 tbsp of olive oil and let this heat up under high heat for about 2 minutes. Tip: The trick to getting the perfect omelette is in getting the skillet hot enough before pouring the whisked eggs in.
6. Once the skillet and oil has heated enough, pour in the whisked eggs, spread them out to all edges by lightly twisting the skillet from side to side, and let them set under medium heat for about 3 minutes. Check the edges to ensure they do not stick to the sides of the pan but do not flip the omelette to the other side, just let it cook through slowly until it sets.
7. Once the omelette has begun to set, scoop about 3 tablespoons of the mushroom and beet mixture and place it across the omelette closer to the middle section.
8. Flip one side of the omelette to cover the filling, then slide the omelette onto a large serving plate and then flip the other side over to completely cover the filling. Scoop 2 tablespoons of sour cream and place them over the middle section of the omelette and garnish with dill leaves for the final touch. Serve warm and enjoy!
Israeli Couscous with Pine Nuts & Dill
Prep Time: 2 minutes
Servings: 2
Ingredients
1 Cup Israeli/Pearl Couscous
1/4 Cup Pine Nuts
2 Sprigs Fresh Dill
1/2 tsp Salt & Ground Black Pepper
1 tbsp Extra Virgin Olive Oil
1 tbsp Coconut Oil
Cooking Roadmap
1. Boil 2 cups of water separately in a small pot.
2. In a large skillet, pour the combination of olive and coconut oils in and let this heat up for about 1 minute before adding the pine nuts. Stir thoroughly and let the nuts sauté for about 2 minutes.
3. Pour in the cup of couscous into the mixture, season with some ground black pepper and salt to taste, and stir thoroughly to blend the ingredients together.
4. Continue stirring until the couscous acquires a golden-brown hue and then slowly pour in the hot water while mixing vigorously. Lower the heat to medium and let the mixture simmer for about 8 - 10 minutes until all the water has been fully absorbed.
5. Sprinkle pieces of fresh dill leaves generously over the couscous and cover for a few minutes to let them steam. Serve hot as a side dish for your lunch or dinner meal and enjoy!
Delicious Mung Bean & Radish Soup
Prep Time: 25 minutes of boiling + 5 minutes of prep time
Cooking Time: 20 minutes
Servings: 4
Ingredients
1 Cup Dry Mung Beans
1/2 Red Onion, diced
3 Radishes, sliced into halves
2 Tomatoes, diced
3 Red Mini Sweet Peppers, diced
1/2 tbsp Garlic Powder
1/2 tbsp Salt, Black Pepper, Smoked Paprika, & Turmeric Powder
1/2 tsp Rosemary, fresh or dry
1/2 tsp Parsley, fresh or dry
3 tbsp Extra Virgin Olive Oil
Cooking Roadmap
1. First sort through the dry mung beans to remove any potentially spoiled beans or other unwanted elements then wash and rinse them thoroughly with cold water.
2. Once the washing process is complete, place them in a medium-sized cooking pot with about 4 cups of cold water and boil at high heat for about 25 minutes or until the mung beans are tender and some of the grains have begun to break apart. Be careful not to overcook them as they will continue to cook in the soup broth during the next steps below.
3. Once boiled, turn off the heat and set the pot aside. I did not drain the boiling water for this recipe as it helps to create a thicker broth for the soup.
4. In a separate large cooking pot, pour in the olive oil and heat it up for about 2 minutes before adding the diced onions, tomatoes, and red peppers. Sprinkle the garlic powder, black pepper, and turmeric and mix thoroughly to create the base sauté mixture. Let this cook for about 3 minutes under medium heat.
5. Add the radish slices in and sprinkle the rosemary flakes and smoked paprika over the mixture. Stir thoroughly to blend all ingredients together then add about 1 cup of water and let this base mixture simmer for about 5 minutes under medium heat.
6. Finally pour the boiled mung beans into the mixture and stir thoroughly. Sprinkle the parsley flakes on top and season with salt to taste. Let this continue to cook for about 12 minutes under medium heat before removing from the stove. Garnish with some thinly-chopped radish and avocado slices and serve hot as a side dish with rice (recommended) or on its own as the star dinner dish. Enjoy!
Prep Time: 25 minutes of boiling + 5 minutes of prep time
Servings: 4
Ingredients
1 Cup Dry Mung Beans
1/2 Red Onion, diced
3 Radishes, sliced into halves
2 Tomatoes, diced
3 Red Mini Sweet Peppers, diced
1/2 tbsp Garlic Powder
1/2 tbsp Salt, Black Pepper, Smoked Paprika, & Turmeric Powder
1/2 tsp Rosemary, fresh or dry
1/2 tsp Parsley, fresh or dry
3 tbsp Extra Virgin Olive Oil
1. First sort through the dry mung beans to remove any potentially spoiled beans or other unwanted elements then wash and rinse them thoroughly with cold water.
2. Once the washing process is complete, place them in a medium-sized cooking pot with about 4 cups of cold water and boil at high heat for about 25 minutes or until the mung beans are tender and some of the grains have begun to break apart. Be careful not to overcook them as they will continue to cook in the soup broth during the next steps below.
3. Once boiled, turn off the heat and set the pot aside. I did not drain the boiling water for this recipe as it helps to create a thicker broth for the soup.
4. In a separate large cooking pot, pour in the olive oil and heat it up for about 2 minutes before adding the diced onions, tomatoes, and red peppers. Sprinkle the garlic powder, black pepper, and turmeric and mix thoroughly to create the base sauté mixture. Let this cook for about 3 minutes under medium heat.
5. Add the radish slices in and sprinkle the rosemary flakes and smoked paprika over the mixture. Stir thoroughly to blend all ingredients together then add about 1 cup of water and let this base mixture simmer for about 5 minutes under medium heat.
6. Finally pour the boiled mung beans into the mixture and stir thoroughly. Sprinkle the parsley flakes on top and season with salt to taste. Let this continue to cook for about 12 minutes under medium heat before removing from the stove. Garnish with some thinly-chopped radish and avocado slices and serve hot as a side dish with rice (recommended) or on its own as the star dinner dish. Enjoy!
One-Pan Roast Chicken & Vegetables
Prep Time: 10 minutes
Servings: 2
Ingredients
1 lb. Boneless & Skinless Chicken Thighs
2 Carrots
1 Cup Sweet Mini Red & Orange Peppers/ 2 Bell Peppers
5 Red Tomatoes
2 tsp Coconut Vinegar
2 tsp Ground Black Pepper
2 tsp Ground Cumin
2 tsp Turmeric Powder
2 tsp Rotisserie Chicken Spice Blend
2 tsp Salt
4 tbsp Extra Virgin Olive Oil
Cooking Roadmap
1. Preheat the oven to 400℉.
2. Cut all the vegetables (peppers, carrots, and tomatoes) into large chunks and then season them with 1 teaspoon each of ground black pepper, cumin, turmeric powder, and salt.
3. Place the vegetables in a large baking/roasting pan (I used a large glass dish) and make sure they are well spread out to ensure they all roast well rather than steam in the oven. Leave adequate space on one half of the pan for the chicken.
4. In a small bowl, mix 2 tbsp of olive oil with 1 teaspoon each of rotisserie chicken spice blend, ground black pepper, turmeric, cumin, salt, and coconut vinegar.
5. In a large bowl, place the chicken thighs in and pour the oil and spice blend over the chicken. Mix thoroughly to ensure each piece is well coated with the oil and spice.
6. Place the chicken in the baking/roasting pan alongside the vegetables and then put this in the oven and roast at 400℉ for 30 minutes until the chicken is well done.
7. Serve hot with a side of Moroccan couscous or other starch of your choice and enjoy!
Millet Porridge (Uji)
Prep Time: 5 minutes
Servings: 2
Ingredients
2 1/2 Cups Water
3 tbsp Ground Millet Flour
2 tbsp Brown Sugar/Honey
1/2 Lemon/Lime (Optional)
1 tsp each Toasted Sesame & Chia Seeds (Optional)
1 tsp Walnuts (Optional)
Cooking Roadmap
1. In a medium-sized cooking pot, bring 2 cups of water to a boil under high heat.
2. Using the remaining 1/2 cup of water, make a smooth paste by pouring in the 3 tablespoons of millet flour and whisking thoroughly using a fork to blend well with the water.
3. Once the water boils, pour the paste in slowly while stirring vigorously to ensure no lumps are formed in the process. Continue whisking thoroughly and then lower the heat to medium.
4. Once the paste has blended well with the water, add in the sugar or honey and then let this mixture continue to cook and simmer on its own under medium heat for about 15 minutes.
5. Remove the pot from the stove and garnish with the toasted sesame seeds, chia seeds, and walnuts. Feel free to get creative here and add any toppings of your choice or alternatively, you can enjoy the porridge all on its own - it tastes just as good! If you would also like a bit of acidity in your porridge, you can squeeze in the juice of 1/2 a lime or lemon. Serve hot in a bowl or mug and enjoy!
Sweet Potato Cakes
Prep Time: 15 minutes
Servings: 6
Ingredients
6 Large Sweet Potatoes, peeled and cubed
1 Large Egg, whisked
1 Cup Wholewheat (optional) Panko Breadcrumbs
2 tsp Salt
2 tsp Ground Black Pepper
2 tsp Smoked Paprika
1 tsp Turmeric
1 tsp Cumin
1 tbsp Dry Parsley Flakes
Cooking Spray/ 5 tbsp Olive Oil
Cooking Roadmap
1. Preheat the oven to 400℉.
2. After peeling and cutting the sweet potatoes into large cubes, spread them out in a large sheet pan or baking dish and season them with about 1 tsp each of salt, ground black pepper, turmeric, smoked paprika, and cumin. Once done, place them in the oven at 400℉ to roast for about 35 minutes until they become are fork tender.
3. Allow the sweet potatoes to cool for about 10 minutes before transferring them into a large bowl for mixing. Using a potato masher, crush the cooked potatoes until they achieve a smooth consistency and have no lumps in them.
4. Pour in the panko breadcrumbs as well as the whisked egg into the mashed potatoes and season the mixture with the remaining 1 tsp each of salt, ground black pepper, and smoked paprika. Mix the ingredients thoroughly to blend well together and once done, use an ice-cream scoop to form relatively uniform patties from the blend. You should have a total of about 6 patties from these measurements.
5. In a large skillet or frying pan, heat up about 1 tablespoon of olive oil or use cooking spray for lubrication before placing 3 patties at a time into the pan. You can add a bit of oil as necessary if the pan starts to dry out. Cook each patty for about 3 minutes before flipping to the other side and doing the same. Once done, place them in a serving plate and enjoy warm as a lunch or dinner side dish.
Spinach & Sausage Hash Scramble
Prep Time: 10 minutes
Servings: 2
Ingredients
2 Cups Baby Spinach, washed
2 Chicken Sausages, lightly pan-fried
2 Large Red Potatoes
1/2 Yellow Onion, diced
1 Tomato, diced
1/2 tsp Salt, Ground Black Pepper, & Smoked Paprika
3 tbsp Extra Virgin Olive Oil
Cooking Roadmap
1. Peel and dice the potatoes into very tiny 1-inch strips - the smaller they are, the quicker they cook!
2. Heat up 2 tablespoons of olive oil in a large frying pan then pour in the diced potatoes. Season with ground black pepper and smoked paprika then season with salt to taste. Mix thoroughly to blend the ingredients well together.
3. After sautéing for about 5 minutes under high heat until the potato hash starts to get golden-brown, cover the pan with a lid and reduce the heat to medium-low. Let this continue to cook for about 10 minutes until the hash softens.
4. Dice the lightly pan-fried chicken sausage into small cubes and add them to the potato hash. Stir thoroughly before adding the diced yellow onion and tomatoes. Mix all ingredients to blend well and let this cook for about 2 minutes under medium heat.
5. Finally, add in the chopped baby spinach and stir to blend well with the potato and sausage hash. Let this cook for about 3 minutes before removing from the stove. Serve hot with a side of toast, pancakes, or waffles and some tea or beverage of choice and enjoy!
Butternut Squash & Pearl Couscous Medley
Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 5
Ingredients
2 Cups Cubed Butternut Squash
1 Cup Tri-Color Pearl/Israeli Couscous
1/2 Red Onion, diced
2 Celery Sticks, diced
2 Tomatoes, diced
1 1/2 tsp Salt
1/2 tbsp Ground Black Pepper, Smoked Paprika, & Turmeric Powder
1/2 tsp Rosemary, fresh or dry
1/2 tsp Parsley, fresh or dry
5 tbsp Extra Virgin Olive Oil
Cooking Roadmap
1. In a small cooking pot, bring 2 cups of water to boil at high heat. Then, in a separate medium-sized cooking pot, heat up 2 tablespoons of olive oil under medium heat before pouring in the 1 cup of tri-color pearl couscous. Stir thoroughly to coat well with oil and then season with 1/2 tsp of salt to taste. Sprinkle the rosemary and parsley flakes for extra flavor and aroma and mix to blend well with the couscous.
2. Once the couscous has begun to acquire a golden-brown hue, pour in the 2 cups of hot boiling water, lower the heat down to medium-low, and then cover the pot with a lid. Let this simmer for about 10 minutes until all the water has been absorbed and the couscous is fully cooked.
3. In a large frying pan, heat up 3 tablespoons of olive oil for 2 minutes under medium heat then add in the diced onions, celery, and tomatoes. Season with the ground black pepper and turmeric powder and stir thoroughly to create the base sauté mixture.
4. Add in the cubed butternut squash (I used store-bought, pre-cut squash to save time), sprinkle the smoked paprika over it, and stir thoroughly to blend well with the base sauté. Cover and let this cook for about 20 minutes under medium heat until the squash is tender and fully cooked.
5. Once the squash is done, pour in the cooked couscous and mix thoroughly to blend together. Garnish with a dash of ground black pepper and parsley flakes if desired and serve either hot or at room temperature as a side dish with vegetable or meat stew. Enjoy!
Prep Time: 10 minutes
Servings: 5
Ingredients
2 Cups Cubed Butternut Squash
1 Cup Tri-Color Pearl/Israeli Couscous
1/2 Red Onion, diced
2 Celery Sticks, diced
2 Tomatoes, diced
1 1/2 tsp Salt
1/2 tbsp Ground Black Pepper, Smoked Paprika, & Turmeric Powder
1/2 tsp Rosemary, fresh or dry
1/2 tsp Parsley, fresh or dry
5 tbsp Extra Virgin Olive Oil
Cooking Roadmap
1. In a small cooking pot, bring 2 cups of water to boil at high heat. Then, in a separate medium-sized cooking pot, heat up 2 tablespoons of olive oil under medium heat before pouring in the 1 cup of tri-color pearl couscous. Stir thoroughly to coat well with oil and then season with 1/2 tsp of salt to taste. Sprinkle the rosemary and parsley flakes for extra flavor and aroma and mix to blend well with the couscous.
2. Once the couscous has begun to acquire a golden-brown hue, pour in the 2 cups of hot boiling water, lower the heat down to medium-low, and then cover the pot with a lid. Let this simmer for about 10 minutes until all the water has been absorbed and the couscous is fully cooked.
3. In a large frying pan, heat up 3 tablespoons of olive oil for 2 minutes under medium heat then add in the diced onions, celery, and tomatoes. Season with the ground black pepper and turmeric powder and stir thoroughly to create the base sauté mixture.
4. Add in the cubed butternut squash (I used store-bought, pre-cut squash to save time), sprinkle the smoked paprika over it, and stir thoroughly to blend well with the base sauté. Cover and let this cook for about 20 minutes under medium heat until the squash is tender and fully cooked.
5. Once the squash is done, pour in the cooked couscous and mix thoroughly to blend together. Garnish with a dash of ground black pepper and parsley flakes if desired and serve either hot or at room temperature as a side dish with vegetable or meat stew. Enjoy!
Heart-Warming Lentil Soup
Prep Time: 15 minutes boiling time + 10 minutes prep time
Servings: 5
Ingredients
1 Cup Dry Green Lentils
1/2 Red Onion, diced
2 Celery Sticks, diced
2 Tomatoes, diced
3 Large Carrots, diced into small 1/4 inch cubes
1/2 tbsp Garlic Powder
1/2 tbsp Salt, Black Pepper, Smoked Paprika, & Turmeric Powder
1/2 tsp Rosemary, fresh or dry
1/2 tsp Parsley, fresh or dry
1 tbsp Cilantro, fresh and chopped (optional)
3 tbsp Extra Virgin Olive Oil
Cooking Roadmap
1. Wash and rinse the dry lentils thoroughly with cold water then place in a medium-sized cooking pot and boil at high heat for about 15 minutes until the lentils are tender. Be careful not to overcook them - one big advantage with lentils is that you do not need to pre-soak them and they cook within a matter of minutes!
2. Once boiled, turn off the heat and set the pot aside. Note: I did not drain the boiling water for this recipe as it helps to create a thicker broth for the soup.
3. In a separate large cooking pot, pour in the olive oil and heat it up for about 2 minutes before adding the diced onions, celery, and tomatoes. Sprinkle the garlic powder, black pepper, and turmeric and mix thoroughly to create the base sauté mixture. Let this cook for about 3 minutes under medium heat.
4. Add in the diced carrots and sprinkle the rosemary flakes and smoked paprika over the mixture. Stir thoroughly to blend all ingredients together then add about 1 cup of water and let this base mixture simmer for about 5 minutes under medium heat.
5. Finally pour in the boiled lentils into the mixture and stir thoroughly. Sprinkle the parsley flakes on top and season with salt to taste. Let this continue to cook for about 12 minutes under medium heat before removing from the stove. Garnish with some fresh chopped cilantro (if desired) and serve hot as a side dish with rice (recommended) or on its own as a main dish. Enjoy!
Prep Time: 5 minutes
Servings: 5
Ingredients
2 Cups Trader Joe's Basmati Rice Medley
1/4 Red Onion, diced
1 Tomato, diced
1/2 tsp Ground Black Pepper
1/2 tsp Turmeric Powder
1/2 tsp Smoked Paprika
1 tsp Salt (adjust based on taste)
3 tbsp Extra Virgin Olive Oil
Cooking Roadmap
1. In a medium-sized cooking pot, heat up the olive oil for about 2 minutes under medium heat then pour in the diced red onion and tomato into the pot. Stir vigorously to ensure they don't coat the bottom of the pot.
2. Season the base mixture with the ground black pepper, turmeric, and smoked paprika and mix throughly to blend well together.
3. Next, pour in the 2 cups of rice and stir thoroughly to blend well with the base mixture for about 1 minute.
4. Pour in 4 cups of water into the mixture, sprinkle the salt in, and mix well.
5. Let the rice cook for about 10 minutes under medium heat then cover with a lid and let it continue to simmer for another 5 - 7 minutes until the rice is fully cooked and fluffy in texture and all the water has been absorbed. Garnish with some dry parsley flakes and serve hot with meat stew or soup. Enjoy!
Delicious Chickpea Stew
Prep Time: Overnight pre-soaking + Minimum 4 hours boiling time + 5 minutes prep time
Servings: 5
Ingredients
1 Cup Dry Chickpeas, pre-soaked overnight then rinsed thoroughly and boiled for at least 4 hours (alternative - canned chickpeas)
1 Cup Peas and Carrots, diced (frozen or fresh)
1 Cup Baby Spinach, washed
1/2 Red Onion, diced
2 Tomatoes, diced
1/2 tbsp Garlic Powder
1/2 tbsp Salt, Black Pepper, Smoked Paprika, & Turmeric Powder
1/2 tsp Rosemary, fresh or dry
1/2 tsp Parsley, fresh or dry
2 tbsp Extra Virgin Olive Oil
Cooking Roadmap
1. After pre-soaking the dry chickpeas overnight and boiling the next day for at least 45 minutes, drain the water and set aside. Note: do not add any salt to the boiling water - always leave the salt until the very last stages of the stew preparation so the chickpeas do not harden up.
2. In a large frying pan, heat up the 2 tablespoons of olive oil for about 1 minute then pour in the diced onions and tomatoes. Sprinkle the garlic powder and ground black pepper then stir thoroughly to ensure all ingredients blend well together and don't coat the bottom of the pan.
3. Once the base mixture has cooked for about 3 minutes, add the frozen peas and carrots blend then sprinkle the smoked paprika and turmeric over it before mixing thoroughly together.
4. Let the peas and carrots simmer for another 3 minutes under medium heat before adding the baby spinach and mixing once again to blend the ingredients together.
5. After about 4 minutes, finally add in the boiled chickpeas to the mixture and stir thoroughly to blend it together with the rest of the ingredients. Close the lid and let this simmer for about 8 minutes then season with salt and let it cook for another 2 minutes before removing from the stove. Serve hot as a side dish with a starch of your choice and enjoy!
Homemade Country Biscuits
Prep Time: 20 minutes
Servings: 12
Ingredients
4 Cups All-Purpose Flour
2 tbsp Baking Powder
2 tbsp Brown Sugar
1 tsp Salt
2 Sticks of Unsalted Kerrygold Irish Butter (pre-frozen overnight - leave in freezer until when needed)
1 1/2 Cups of Whole Milk (cold - leave in refrigerator until when needed)
Cooking Roadmap
1. Preheat the oven to 425℉.
2. In a large bowl, mix the dry ingredients first - flour, baking powder, sugar, and salt. Mix thoroughly to ensure the ingredients are well blended together.
3. Remove the butter from the freezer and grate it into the mixture in the bowl. Once done, lightly stir in to blend with the other ingredients using your hands or a wooden spoon. Be careful not to overwork the mixture - it's perfectly okay for large blobs of butter to remain visible.
4. Pour in the cold water and mix lightly with the other ingredients - once again, great care should be taken so as not to overwork the dough mixture.
5. Transfer the dough onto a lightly floured surface then stretch and flatten it using your hands. If the dough is still sticky, feel free to add more flour until the texture is firmer.
6. Once you have a large, flat dough in place, fold it in half, then fold again into a quarter, and keep repeating the folding process about 4 - 5 times.
7. After the final fold, use your hands to flatten the dough as much as possible (while taking care not to overwork it), then begin to cut out the biscuits using a cookie/biscuit cutter (recommended) that has been lightly dusted with some flour. (Note: In the absence of a cutter, simply use a small water glass but make sure you don't twist as you press down on the dough - just press firmly then pull the glass upward).
8. Place the biscuit cut-outs on a flat, unsprayed baking pan and leave enough space between the biscuits. Use two pans if needed.
9. Bake at 425℉ for 15 minutes until the biscuits get the golden-brown coating then remove and serve warm as a snack or side dish and enjoy!
Baked Potato & Mushroom Casserole
Prep Time: 15 minutes
Servings: 4
Ingredients
4 Regular Potatoes, cubed
4 Sweet Potatoes, cubed
1 Cup Cremini Mushrooms, chopped
2 Green Zucchini, chopped into round slices
1/2 Red Onion, diced
4 Sweet Mini Red Peppers, cut into strips
2 Tomatoes, diced
1 tsp Salt
1 tsp Garlic Powder
2 tsp Smoked Paprika
1 tsp Turmeric Powder
2 tsp Black Pepper
2 tbsp Extra Virgin Olive Oil
1 Cup Shredded White & Yellow Cheddar Cheese
Cooking Roadmap:
1. Preheat the oven to 400℉.
2. Peel and chop the potatoes into cubes, then place them into a large baking dish. The potatoes don't have to be a perfect shape but the smaller they are, the quicker they tend to cook so I recommend cutting them into medium size so they don't overcook. Season with a sprinkle of 1 teaspoon of black pepper, salt, turmeric, and smoked paprika then put this into the oven at 400℉ for 35 minutes.
3. In a large frying pan, heat the olive oil for 1 minute, add in the diced red onions, tomatoes, and mini peppers to create the base sauté.
4. Season with 1 teaspoon of black pepper, garlic powder, and smoked paprika, then stir thoroughly to ensure all ingredients are well-coated.
5. Stir in the chopped cremini mushrooms and mix to blend in with the base mixture. Cover and let this simmer for about 15 minutes until all the natural water from the mushrooms has been absorbed.
6. Once the potatoes have baked for 35 minutes and have developed a golden-brown hue, take them out of the oven then pour in the mushroom sauté into the baked potato mixture. Lightly stir to blend together then sprinkle the cheddar cheese generously over the top.
7. Place the dish back into the oven at 400℉ for another 10 minutes until the cheese melts and creates a light brown upper crust. Serve hot with a dinner side of your choice and enjoy, nay, savor it!
Chicken Noodle Soup
Prep Time: 15 minutes
Servings: 5
Ingredients
1 lb. Chicken Tenders, sliced into cubes
1/2 Cup Fusilli Pasta
1/2 Red Onion, diced
2 Celery Sticks, diced
2 Tomatoes, diced
3 Large Carrots, diced into 1/2 inch round chips
5 Cups Baby Spinach
2 Cups Peas, Frozen or Fresh
1 tbsp Salt, Black Pepper, Paprika, & Turmeric Powder
4 tbsp Extra Virgin Olive Oil
Cooking Roadmap:
1. In a large cooking pot, place the sliced chicken tenders with about 1/2 cup of water, add some salt and seasonings of your choice, and 2 tablespoons of extra virgin olive oil. Let this cook until the chicken is well done and the water has been completely soaked up.
2. Drizzle the remaining 2 tablespoons of extra virgin olive oil and add in the diced onions, celery, and tomatoes to the chicken. Mix thoroughly and let this cook for about 3 minutes covered.
3. Add in the remaining vegetable (carrots, peas, and baby spinach) and season the entire mixture with salt, black pepper, paprika, and turmeric. Let this cook for another 3 minutes under medium heat before adding 3 cups of water to the mixture.
4. Once the broth has simmered for about 5 minutes under medium heat, pour in the 1/2 cup of fusilli pasta and stir thoroughly. Let this continue to simmer for about 15 minutes. Taste to make sure there is enough salt and adjust based on taste.
5. Remove from stove and serve hot in a bowl with your side of choice. Enjoy!
Yellow-Eye Bean Stew
Prep Time: Overnight pre-soaking + 45 minutes boiling time + 5 minutes prep time
Servings: 5
Ingredients
1 Cup Yellow-Eye Beans, soaked overnight then rinsed thoroughly and boiled for 45 minutes
1/2 Red Onion, diced
2 Tomatoes, diced
3 Large Carrots, diced into 1/2 inch round chips
1/2 tbsp Garlic Powder
1/2 tbsp Salt, Black Pepper, Smoked Paprika, & Turmeric Powder
1/2 tsp. Parsley, fresh or dry
2 Tbsp Extra Virgin Olive Oil
Cooking Roadmap:
1. Place the beans in a large pot, add 3 cups of cold water, and bring this to a boil first under high heat for about 10 minutes then lower to medium heat. Let the beans boil for about 45 minutes or until tender - keep checking from time to time to ensure they don't end up bursting and overcooking.
2. Keep adding about a cup of water as the water levels drop during the boiling process until the beans are fully cooked. Do not pour out the boiling water - simply cover the cooked beans and set aside.
3. In a separate cooking pot, heat up the extra virgin olive oil and then add in the diced onions, tomatoes, and carrots which will form the base. Season this with the garlic powder, black pepper, paprika, and turmeric.
4. Let the base mixture simmer and blend together for about 3 minutes and then add in the beans together with its boiling water.
5. Season with salt and adjust according to taste, then sprinkle the parsley flakes before covering. Let this simmer and cook fully for about 15 minutes until the broth starts to thicken.
6. Remove from stove and serve hot in a bowl with rice or a side of potatoes. Enjoy!
Fluffy Homestyle Crepes
Prep Time: 10 minutes
Servings: 3
Ingredients
1 Cup White Flour
1 Cup Water
3 Eggs
4 tbsp Olive Oil
4 tbsp Sugar
1/4 tsp Salt
1 tsp Cinnamon
Cooking Roadmap:
1. In a large jug or bowl, mix the dry ingredients first - flour, sugar, salt, and cinnamon.
2. Add in eggs, olive oil, and water to the mixture and whisk lightly until all the ingredients are well-blended together and the resulting batter becomes highly viscous and with a smooth consistency.
3. Place a large frying pan under medium heat, then use a cooking spray to lubricate the surface before pouring in the first batch of batter into the pan. Make sure the batter can flow freely on its own and spreads all around the edges of the pan.
4. Let one side cook until lightly browned before flipping and doing the same for the other side. Depending on the size of the pan, this recipe can make 6 - 10 crepes. Serve warm and Enjoy!
Sautéed Shiitake Mushrooms with Baby Spinach
Prep Time: 10 minutes
Servings: 2
Ingredients
2 Cups Shiitake Mushrooms, washed and sliced
3 Cups Baby Spinach
1/2 Red/Purple Onion, diced
2 Tomatoes, diced
1 tsp Black Pepper
1 tsp Paprika
1 tsp Turmeric Powder
1 tsp Salt (adjust based on taste)
3 tbsp Extra Virgin Olive Oil
Cooking Roadmap:
1. Pour the olive oil into a large frying pan or skillet and let oil heat up for about a minute.
2. Add in the diced onions and tomatoes, then sprinkle the three spices (pepper, paprika, & turmeric) to create the base. Stir thoroughly while allowing them to cook and blend together for about 3 minutes.
3. Add the baby spinach into the base and mix thoroughly.
4. Finally, add the sliced Shiitake mushrooms, sprinkle salt to the mixture and stir thoroughly.
5. Cover and cook under medium heat for 15 minutes, making sure to check from time to time to ensure the mixture doesn't stick to the pan. Once done, serve hot as a lunch or dinner side dish. Enjoy!
Baked Stuffed Portobello Mushrooms
Prep Time: 15 minutes
Servings: 2
Ingredients
2 Large Portobello Mushrooms, washed and cleaned
1 lb. Lean Ground Beef
1/2 White/Yellow Onion, diced
2 Celery Sticks, diced
3 Tomatoes, diced
3 Sweet Mini Red Peppers, cut into strips
1 tsp Black Pepper
1 tsp Paprika
1 tsp Turmeric Powder
1 tsp Garlic Powder
1/2 Cup Shredded White/Yellow Cheddar Cheese
3 tbsp Olive Oil
Cooking Roadmap:
1. Preheat the oven to 400℉.
2. In a large frying pan, pour the olive oil and sauté the diced onions, celery, tomatoes, and mini red peppers.
3. Remove the stems from the Portobello mushrooms, dice them into small pieces, and add to the base mixture.
4. Sprinkle all the spices (black pepper, garlic powder, turmeric, and paprika) to the base mixture and then add in the lean ground beef, stirring thoroughly to ensure the meat is well-coated. Let this cook for about 10 minutes until the meat is fully cooked.
5. Place the Portobello mushrooms in a baking dish with their inner sides facing up and then scoop the ground beef filling into each mushroom using a tablespoon.
6. Sprinkle the cheddar cheese on each mushroom filling and bake at 400℉ for about 20 minutes. This recipe creates 2 servings...serve hot as a dinner entree or side dish. Enjoy!
Homemade Beef Meatballs
Prep Time: 10 - 15 minutes
Cooking Time: 20 minutes
Servings: 5
Ingredients:
1 lb. Lean Ground Beef
1 tbsp Black Pepper
1 tbsp Smoked Paprika
1 tbsp Parsley (can be fresh or dried)
1 tsp Salt (adjust based on taste)
1 Cup Bread Crumbs (Italian seasoned crumbs recommended)
2 Eggs
Optional: Parmesan Cheese
Cooking Roadmap:
1. Preheat your oven to 350℉.
2. In a big mixing bowl, combine the ground beef, bread crumbs, spices/condiments, eggs, and cheese. The eggs and bread crumbs serve as the glue that holds the meatballs in place.
3. Mix lightly with a wooden spoon to ensure all ingredients are well blended together. Be careful not to knead the mixture too much as this can cause result in tough/stringy meatballs.
4. Using a spoon, scoop tiny portions and shape them into round balls using your hands. This is the fun part! Try to make the balls the same size as much as possible for even cooking. In my experience, this is tough to achieve but no worries, they don't have to be perfect!
5. Spray a large flat baking pan with olive oil and arrange the completed meatballs on the pan. I also spray the meatballs to keep them moist and this also gives them a nice golden-brown color as they bake.
6. Once the oven has pre-heated, place the meatballs in the oven and bake for about 20 minutes. About half-way through, turn the balls so that there is browning on different sides.
7. Once done, you can create a sauce to go with the meatballs or add to a stir-fry past dish like I did for extra flavor. Can make up to 5 servings. Enjoy!
Servings: 4
Ingredients
2 lbs. Tuna steak, cut into cubes
1/2 Red (really should be called purple) onion, cubed
1 Tomato, chopped
3 Cilantro leaves, chopped
1 tbsp Salt, Black Pepper, Paprika, & Turmeric Powder
3 tbsp Vegetable/Olive oil
Cooking Roadmap:
1. Pour 2 tablespoons of cooking oil into a large pan, add in the onions and stir continuously till lightly cooked. Add in the chopped tomato and continue stirring.
2. Transfer cubed tuna into the mixture while mixing thoroughly.
3. Sprinkle the black pepper, paprika, & turmeric on the tuna (feel free to add any other desired spice). Season lightly with salt.
4. Let the stew cook and simmer under medium heat for about 10 minutes. Make sure to add small amounts of water to prevent coating and allow creation of a broth.
5. Serve as a side with rice, potatoes, or any desired starch of your choice. Enjoy!
