Moroccan Lemon Chicken

https://www.jessicagavin.com/spiced-lemon-chicken/

Ingredients

• 1 1/2 teaspoons cumin, ground 
• 1/2 teaspoon coriander, ground 
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper, freshly ground 
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• 1/2 cup yellow onions, , 1/4-inch slices
• 1 cup baby tomatoes
• 2 cloves garlic, roughly chopped
• 2 sprigs thyme, fresh
• 3 sprigs rosemary
• 1 pound chicken breast, cut into 4 pieces (I sliced the chicken breast through the center)
• 1 lemon, sliced into 4 wedges

Instructions

• In a small bowl, combine the spice mix; cumin, coriander, onion powder, garlic, paprika, pepper, and salt. Set aside.
• Evenly coat both sides of the chicken breast with a ½ teaspoon of the spice mix on each side (1 teaspoon total).
• Add ¼ cup olive oil to a large sauté pan and heat oil over medium-high heat.
• Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously, move to the side of the pan.
• Add tomatoes and cook until blistered, about 3 minutes, then transfer to a bowl.
• Place the four pieces of chicken in the center of the pan. Add the sprigs of rosemary and thyme into the pan so the flavor of the herbs infuse into the cooking oil.
• Sauté the chicken breasts for 4 minutes, until the surface is nicely browned.
• Lower heat to medium, flip over each piece of chicken and cook for 4 to 5 minutes, or until the temperature reaches 160F - 165°F.
• Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
• Remove the chicken from the pan and serve with your favorite sides.

Street corn salad

https://www.chilipeppermadness.com/recipes/elotes-salad/

• 6 ears of corn enough for about 6 cups of corn
• 1 tablespoon olive oil
• 1 red bell pepper chopped
• 2-3 jalapeno peppers* chopped (optional – see NOTES)
• 1 small red onion chopped
• 1 avocado chopped
• ¾ cup fresh cilantro chopped
• ¼ cup fresh lime juice
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste about ½ teaspoon each is good
• 1 teaspoon hot sauce optional
• ¼ cup Mexican crema or sour cream
• ¼ cup mayonnaise
• ¾ cup queso fresco or crumbled cotija cheese

Instructions

1. Cut the corn from the cobs. Heat the olive oil in a large pan and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.
2. Next, add the charred corn to a large mixing bowl and stir in the remaining ingredients.
3. Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.
4. Top with a bit of extra crumbly cheese and fresh cilantro.

Whipped Cream Frosting

https://bakingamoment.com/whipped-cream-frosting/

• 8 ounces cream cheese*
• 1 cup powdered sugar
• 2 3/4 cups heavy cream, cold
• 1 teaspoon vanilla extract (optional)

Instructions

1. Place the cream cheese and powdered sugar in a large bowl and beat on medium-low speed until smooth.
2. Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
3. When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
4. Fold in the vanilla extract, if using.

• For a chocolate version, add 1/4 cup of unsweetened cocoa powder in step #1 of the recipe instructions.

Roasted Harissa Baby Carrots

https://www.lucywaverman.com/recipes/ottolenghi-roast-carrots

Ingredients

• 2 tsp cumin seeds
• 2 tsp honey
• 2 tsp rose harissa
• 1½ tbsp unsalted butter, melted
• 1 tbsp olive oil
• salt, to taste
• 1¾ lb thin baby carrots (or regular carrots cut into long batons), peeled and stems trimmed
• ½ cup cilantro leaves, roughly chopped
• ½ cup pomegranate seeds (from ½ pomegranate)
• 2 tsp lemon juice

Method

Preheat the oven to 475 F.

Mix the cumin, honey, harissa, butter, oil and 3/4 tsp salt in a large bowl. Add the carrots, mix well, then spread out on a large parchment-lined baking sheet. You don’t want to overcrowd the carrots, so use two sheets if you need to.

Roast for 12-14 minutes, until the carrots are beginning to brown but still retain a bite, then remove from the oven and set aside to cool.

When ready to serve, mix the carrots with the cilantro, pomegranate seeds and lemon juice to serve.

Butternut Squash with Miso and Black Garlic

https://www.feastingathome.com/roasted-butternut-with-black-garlic-and-miso/

ingredients

• 1 Small or Med Butternut Squash
• 4 large cloves fermented black garlic
• 1 T Miso paste
• 1 T Honey
• 2 T olive oil
• Salt and pepper
• 1 teaspoon fresh cilantro for garnish

instructions

1. Preheat oven to 400F
2. Either peel and cube butternut squash into 1 inch cubes, or cut into 8 wedges, leaving skin on.
3. In a small bowl, mash black garlic using a fork until it forms a thick paste. Add Miso, honey and Oil and stir to combine.
4. If cubing squash, place in a bowl along with the black garlic paste and toss to coat evenly. spread out on a parchment lined baking sheet. If going with wedges, brush all sides liberally with the paste, using it all up, then place squash on a baking sheet, flesh side up. Sprinkle generously with salt and pepper. Place in the hot oven.
5. Bake until fork tender ( 30-35 mins for diced cubes, 45mins to 1 hour for wedges.)

Cheesecakes Jan 2020

My recipe, riffs on:

https://www.olivemagazine.com/recipes/baking-and-desserts/pbj-cheesecake/

https://www.seriouseats.com/recipes/2011/10/its-the-great-pumpkin-cheesecake-recipe-halloween.html

https://www.seriouseats.com/recipes/2012/08/bourbon-roasted-peach-cheesecake-recipe.html

https://www.olivemagazine.com/recipes/family/banana-bread-cheesecake/

Brussel sprouts with brown butter and black garlic

https://www.bbc.co.uk/food/recipes/brussels_sprouts_with_00057

450g/1lb Brussels sprouts, trimmed and cut in half lengthways 

1 tbsp olive oil

pinch caraway seeds

12 black garlic cloves, roughly chopped

2 tbsp fresh thyme leaves

30g/1oz unsalted butter

30g/1oz pumpkin seeds, toasted

1½ tsp lemon juice

1 tbsp tahini

salt

1. Preheat the oven to 240C/220C Fan/Gas 9. Line a baking tray with baking paper. 
2. Mix the sprouts with the oil and pinch of salt in a large bowl. Spread out on the baking tray and roast for 10 minutes, or until the sprouts are golden brown but still crunchy.
3. Meanwhile, lightly crush the caraway seeds with a pestle and mortar. Add the black garlic and thyme and crush to form a rough paste.
4. Heat the butter in a large sauté pan over a medium–high heat. Cook for 3 minutes, until melted and dark brown. Add the crushed garlic paste, sprouts, pumpkin seeds and a pinch of salt. Stir for 30 seconds and then take off the heat. Stir in the lemon juice and transfer to a serving bowl or individual plates. Drizzle over the tahini and serve immediately
   
   
   
   
   
   
   
   
   
   
   
   
   
   

Meatballs and mash

https://blog.myfitnesspal.com/keto-swedish-meatballs-with-cauliflower-mash/

Ingredients

For the meatballs

• 8 ounces (227g) lean ground beef
• 8 ounces (227g) ground pork
• 1 large egg
• 1/4 cup (30g) fine almond flour
• 1/4 cup (2g) chopped fresh dill, divided
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 ounces (113g) cremini mushrooms, sliced
• 1 1/2 cups (355ml) beef bone broth
• 1/4 cup (57g) cream cheese
• 1/4 teaspoon xanthan gum

For the cauliflower

• 1 medium head cauliflower, cored and broken into florets
• 2 tablespoons grass-fed butter
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg, freshly grated

Changes:

Turkey for pork/beef

Freeze dried onion

Shiitake 

Chicken stock

Cornstarch for xanthan gum

Lemon and dill in cauli

Next time:

Skip the cream cheese, keep the shiitake, more lemon in cauli

Raspberry Lemon Ice Cream

https://www.seriouseats.com/recipes/2012/08/lemon-ginger-blackberry-swirl-ice-cream-recipe.html

Raspberries, no ginger, 4 yolks

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• Peels of two large lemons, removed with a vegetable peeler
• 3 tablespoons minced ginger
• 3 1/2 cups blackberries (about 18 ounces)
• 1 1/4 cup sugar, divided
• 3/4 teaspoon kosher salt, divided
• 6 egg yolks

1. 1.
   In a heavy saucepan, bring cream and milk to a simmer. Stir in lemon peels and ginger, cover, and remove from heat. Let steep for 1 hour.
2. 2.
   Purée blackberries in a blender or food processor just until they break apart into a liquid and no large chunks remain (see note). Slowly pour purée through a strainer and gently stir with a fork or whisk. Measure out 1 1/2 cups strained juice and discard blackberry pulp.
3. 3.
   In a heavy saucepan, bring strained blackberry juice to a simmer on medium heat and reduce to 1/2 cup, stirring frequently. Stir in 1/2 cup sugar and 1/4 teaspoon salt until dissolved. Transfer to a small container and chill in refrigerator.
4. 4.
   In a clean, heavy saucepan, whisk together 3/4 cups sugar with egg yolks until pale in color and thickened. When dairy finishes steeping, pour through a strainer into pot and whisk to combine with yolk-sugar mixture. Put saucepan on medium heat and cook, stirring frequently, until a custard forms on the back of a spoon, but a finger swiped across the back leaves a clean line. Add 1/2 teaspoon salt. Pour through a stainer into an airtight container and refrigerate overnight.
5. 5.
   The next day, churn in ice cream maker according to manufacturer's instructions. While ice cream is churning, remove blackberry syrup from freezer and stir to loosen. Transfer 1/3 of finished ice cream into an airtight container, then quickly spread on half of syrup. Repeat, and top off with last 1/3 of ice cream. Chill in freezer until firm, at least three hours, preferably longer.

Miso Meatballs

https://www.frugalnutrition.com/easy-miso-meatballs-turkey-beef-chicken-or-pork-no-bread-crumbs/

• 1/2 pound ground turkey, chicken, beef, or pork (8 ounces)
• 1 heaping Tablespoon ginger, grated
• 1 clove garlic, minced
• 1 teaspoon soy sauce/tamari (can omit if you want, I’ve made it with and without)
• 1/2 Tablespoon sesame oil
• 1 Tablespoon miso – red or white
• 1/2 teaspoon chili powder or red pepper flakes
• optional: mix in 1/4 cup sliced green onion if you’ve got it – it’s good!

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INSTRUCTIONS

1. Mix all ingredients together in a large bowl. Shape between your hands into meatballs about 1 Tablespoon in size. (I scoop with a Tablespoon.)
2. To bake: Place on parchment- or foil-lined baking sheet. Bake on 475 for 15-18 minutes.
3. To fry: Add to hot pan (no oil needed) on stove and fry bottom until a bit crispy, then turn over and add 2 Tablespoons of water to the pan. Cover and steam for another 4-6 minutes until water has evaporated.
4. *Regardless of the method, I ALWAYS check one meatball to ensure it is cooked all the way. So be sure to check before digging in!
5. Note: I’ve made these both baked and fried, and have no real preference. I like the crisp exterior of frying, but it’s hard to beat the convenience of tossing a big batch in the oven!