Purple Plum Torte

https://smittenkitchen.com/2013/10/purple-plum-torte/

1 cup (125 grams) all-purpose flour
1 teaspoon (5 grams) baking powder (the aluminum-free kind, if you can find it)
Large pinch of salt
1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
2 large eggs
12 smallish purple Italian purple plums, halved and pitted
2 teaspoons (10 ml) fresh lemon juice
1 teaspoon or tablespoon ground cinnamon (see Note up top for explanation)

Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined. 

Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar. 

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack. 

Once cool, if you can stand it, and I highly recommend trying, leave it covered at room temperature overnight as this cake is even better on the second day, when those plum juices further release into the cake around it, becoming not just “cake with plum,” but cakeplumughyum (official terminology, there).

—> added spices to the cake (1 tsp cinnamon, 1/2 nutmeg, 1/4 cardamom); baked in cast iron at 400 for 30. 

 

Baked Spanish Rice with Chorizo

 https://food52.com/recipes/75260-spanish-baked-rice-with-chorizo-and-chickpeas

• 2 tablespoons olive oil
  
• 1 small yellow onion, finely chopped
  
• 2 teaspoons kosher salt, plus more to taste
  
• 10 ounces chorizo, chopped into 1/2-inch cubes (fully-cooked Spanish or smoked, Spanish-style chorizo)
  
• 1 whole head of garlic, rinsed but not peeled
  
• 1/2 cup currants (raisins can be substituted)
  
• 1 15-ounce can of diced tomatoes, including juice
  
• 1 1/2 teaspoons paprika (smoked or regular)
  
• 1 16-ounce can of chickpeas, drained and rinsed (or double the chickpeas if you like them!)
  
• 2 1/4 cups uncooked Arborio rice (or Carnaroli rice or Spanish paella rice)
  
• 5 cups chicken stock (ideally homemade; unsalted or reduced sodium if purchasing)

1. Heat oven to 400° F. 
2. Heat olive oil over medium heat in a wide, ovenproof braiser or cazuela with at least a 3 1/2–quart capacity. (Alternatively, use a Dutch oven with an equivalent capacity, or start the dish in a large pot and transfer to a baking dish that holds at least 3 1/2 quarts). Add the onions, season with a pinch of salt, and saute until tender, about 6 to 8 minutes. Add the chorizo and cook until it starts to brown and render a bit of its fat, stirring occasionally, another 2 to 3 minutes. 
3. Stir in the whole head of garlic and currants, stirring well to integrate and coat in the fat, and cook another 2 to 3 minutes. Add the tomatoes, paprika, 2 teaspoons kosher salt, and chickpeas, and cook until the tomatoes start to gently simmer. Add the rice, stirring well to evenly coat, and cook for another 3 to 4 minutes to toast the grains. Add the chicken stock and position the garlic in the center of the rice. Bring the stock to a boil, then put the pan (uncovered) in the oven.
4. Bake for 30 to 40 minutes, or until the rice is tender and all of the stock has been absorbed. (Check at 25 minutes.) If using a Dutch oven, the cook time will be closer to 40 to 50 minutes.
5. Serve warm or at room temperature, making sure everyone gets a few garlic cloves.

—— skipped the chickpeas, measured nothing, added corn

Skillet Dark and Stormy Banana Bread

 https://joythebaker.com/2016/04/one-skillet-dark-and-stormy-banana-bread/

• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter
• 1 cup lightly packed muscovado brown sugar (or dark brown sugar)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon dark rum
• 2 ripe bananas, mashed
• 1/2 tablespoon fresh grated ginger
• heaping 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

1. 
   
2. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
3. Melt butter in an 9-inch cast iron skillet over medium-low heat. Melt until the crackling subsides and the butter begins to brown. Remove from heat and stir in sugar. Whisk until thoroughly combined. The mixture may seem broken as the butter won’t completely absorb into the sugar just yet. Allow mixture to stand and cool for about 5 minutes.
4. Whisk in the eggs, one at a time. The mixture will begin to emulsify, be glossy and no longer greasy. Whisk in the vanilla and rum. Add the mashed bananas, fresh ginger, cinnamon, nutmeg, and ground ginger and stir to combine.
5. Add the flour, baking soda, and salt. Stir carefully until all of the dry ingredients are incorporated. Use a spatula to scrape down the sides and spread the batter evenly across the pan.
6. Place in the oven and bake for 18-25 minutes until mixture is dry on top, but still slightly soft in the center. I like to slightly under-bake this cake.
7. Remove from oven and allow to cool for 15 minutes. Sprinkle with powdered sugar if you’d like and enjoy warm.

Five Minute Grilled Chicken

 https://www.seriouseats.com/recipes/2015/09/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe.html 

• 3 medium cloves garlic, minced (about 1 tablespoon)
• 3 tablespoons minced fresh rosemary
• 2 tablespoons fresh juice from 2 lemons
• 6 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts (5 to 7 ounces each), cut into 8 cutlets

1. Light one chimney full of charcoal.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

2. 2.

   Whisk together garlic, rosemary, lemon juice, and olive oil in a large bowl. Season to taste with salt and pepper. Transfer half of mixture to a separate container and set aside. Add chicken to the large bowl and turn pieces to thoroughly coat.

   Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a serving platter. Re-whisk reserved marinade and pour it over the chicken. Serve immediately.

   
   

   
   

Miso Glazed Japanese Sweet Potatoes

https://www.afamilyfeast.com/miso-glazed-japanese-sweet-potatoes/

INGREDIENTS

3 pounds Japanese sweet potatoes

½ cup canola oil

1 teaspoon freshly ground black pepper

1 tablespoon butter

1 teaspoon sesame oil

1 teaspoon finely minced garlic

2 tablespoons white miso

1 tablespoon soy sauce (low sodium if available)

2 tablespoons brown sugar

1 tablespoon water

1 or more tablespoons sesame seeds

---

INSTRUCTIONS

Preheat oven to 425 degrees F.

Leave the skins on the potatoes and cut away any spots or blemishes, then cut into 1½ inch cubes, skin left on. Place into a large bowl as you cut and drizzle on some of the oil to coat, which will stop them from oxidizing (turning brown) in the air. Continue cutting and oiling using up all of the oil.

Sprinkle on the pepper as you toss the oiled potatoes so the pepper gets distributed evenly. Then pour out onto a foil lined sheet pan and place in the oven in a single layer. Roast for 20 minutes, remove from oven and flip the potatoes then roast for 15 minutes more or until tender.

While potatoes are roasting, make the glaze by heating a large skillet or sauté pan over medium heat with the butter and sesame oil. Add garlic and cook for two minutes then remove from heat and stir in the miso, soy, brown sugar and water. Stir to mix then set aside. It won’t look like much but it is just enough to glaze the potatoes.

When the potatoes come out of the oven, return the skillet to high heat and pour in the cooked potatoes, including any oil left on the sheet pan.

Use a rubber spatula or turner and gently toss the potatoes and glaze until they are coated. Cook just long enough to crisp them up a bit then remove from heat and sprinkle on the sesame seeds while tossing with the spatula. The seeds will stick to all wet surfaces. If you wait too long, the potato surface will dry and the sesame seeds won’t stick.

Serve immediately.

Shocking no subs except chopped pine nuts for sesame seeds! 

Flour tortillas

https://www.seriouseats.com/recipes/2015/05/soft-chewy-flour-tortillas-recipe.html

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 3 tablespoons lard or vegetable shortening 
• 3/4 cups warm water (approximately 110°F)

Directions

1. 1.
   Whisk together flour, baking powder, and salt in a medium bowl. Rub lard into flour mixture using your fingertips until mixture resembles coarse crumbs. Add warm water and work dough with hands until completely combined and no dry flour is left in bowl.
2. 2.
   Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute. Cover with a damp cloth or plastic wrap and let rest for 10 minutes. Divide dough into 8 equal pieces; roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.
3. 3.
   Preheat cast iron skillet, griddle, or comal to 500°F. Place one ball of dough on a lightly floured surface and pat down into a flat disc. Using a rolling pin, roll dough out to an 8-inch round. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds. Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer. Transfer tortilla to a plate and cover with clean dish cloth. Repeat with remaining balls of dough. Serve immediately while still warm.

Dutch Baby with Lemon Curd and Blueberries

https://www.closetcooking.com/dutch-babies-with-lemon-curd-and/

• 2 tablespoons butter
• 3 large eggs, room temperature
• 1/2 cup milk, warm
• 1/2 cup flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup lemon curd
• 2 cups blueberries
• 1 tablespoon powdered/confectioners sugar

1. Place the butter in a large (10 inch) oven safe skillet, place in a preheated 425F/220C oven until the butter melts, about 30 seconds, before pouring in the mixture of the eggs, milk, flour, sugar and salt and returning to the oven to bake until puffed and golden brown, about 15-20 minutes.
2. Let cool until the puffing goes down before filling with the lemon curd and blueberries and sprinkling on the powdered sugar and divining to serve.

Option: Add 1 teaspoon vanilla extract to the batter!
Option: Add the zest of one lemon to the batter!
Option: Use several smaller skillets for individual servings!

Nutrition Facts: Calories 330, Fat 15g(Saturated 8g, Trans 0.3g), Cholesterol 188mg, Sodium 221mg, Carbs 40g (Fiber 2g, Sugars 24g), Protein 8g

https://www.closetcooking.com/lemon-curd/

• 4 lemons, juice and zest
• 1/2 cup sugar
• 4 large eggs
• 6 tablespoons unsalted butter

1. Heat everything in a bowl over a small sauce pan of water simmering over medium-high heat, whisking continuously until thickened, about 10 minutes.

Lemon Cranberry Bundt Cake

https://www.melskitchencafe.com/glazed-cranberry-lemon-cake/

NGREDIENTS:

CAKE:

• 1 1/2 sticks (12 tablespoons butter), room temperature
• 1/3 cup (2.5 ounces) packed light brown sugar
• 3 cups (12 ounces) fresh cranberries
• 2 1/2 cups (12.5 ounces) all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 cups (11.25 ounces) granulated sugar
• Zest of 2 lemons (about 2 tablespoons)
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons vanilla extract
• 3 large eggs
• 3/4 cup buttermilk

GLAZE:

• 1 cup (4 ounces) powdered sugar
• 1 1/2 tablespoons fresh lemon juice

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Generously grease a 10- or 12-inch bundt cake pan with butter – making sure to grease all the nooks and crannies really well.
2. Sprinkle the brown sugar over the bottom of the pan, then layer the cranberries evenly over the sugar.
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
4. In a large bowl (or in the bowl of a stand mixer), combine the granulated sugar together with the zest from the lemons. Rub the zest into the sugar with your fingers until the sugar is infused with the lemon fragrance.
5. Add the butter to the bowl with the lemon sugar and, using the paddle or whisk attachment on the stand mixer or a handheld electric mixer, beat on medium-high speed until light and fluffy, about 2-3 minutes. Add the vanilla and the eggs, one at a time, mixing and scraping down the sides of the bowl as needed.
6. In a liquid measuring cup, combine the buttermilk with the 2 tablespoons lemon juice.
7. Add 1/3 of the dry ingredients. Mix until just combined and a few dry streaks remain. Add 1/2 of the buttermilk/lemon mixture. Mix again until just combined.
8. Add another 1/3 of the dry ingredients and mix until just combined, followed by the remaining 1/2 buttermilk/lemon juice mixture. Mix. Add the final 1/3 of the dry ingredients and mix until just incorporated.
9. Spread the batter carefully into the prepared pan over the cranberries.
10. Bake for 45-55 minutes or until lightly golden on top and just set.
11. Transfer the bundt pan to a  wire rack and let cool about 10 minutes. Invert the cake onto a serving platter, tapping lightly so the cake falls out. Let the cake cool completely.
12. For the glaze, combine the powdered sugar with the 1 1/2 tablespoons lemon juice and whisk until smooth. Add additional lemon juice or milk for a thinner consistency, if needed.
13. Drizzle the glaze over the cooled cake and let set, 5-10 minutes, before slicing and serving.

Flaky biscuits - so easy!!

http://blog.kitchenmage.com/2008/01/simple-flaky-bi.html

As good as advertised. Could lighten up on salt. Cut into squares. Amazing!

All-purpose flour 2 1/4 cups (285g)
Salt 3/4 tsp (4-5 g)
Sugar 1 tsp (18 g)
Baking powder 4 tsp (19 g)
Butter, very cold 1/3 cup (75 g)
Milk, very cold 1 cup (225 g)



1. Preheat oven to 450°
2. Place flour, salt, sugar and baking powder in food processor and pulse for a few seconds to combine.
3. Cut butter into small pieces and add to food processor. Pulse half a dozen times and check for the size of the butter pieces. Repeat if necessary until the butter is in pieces roughly the size of peas. mixing biscuits
4. Put flour mixture in a mixing bowl and add the cold milk. Toss together gently until barely combined.
5. As soon as the dough holds together, turn it out on a lightly floured counter. Gently "knead" the dough a few strokes until it is a mostly a cohesive ball.
6.  Roll the dough into a rectangle 1/2-3/4 inch thick, depending on how tall you like your biscuits. Cut into 2 inch circles or squares, you should get ~6, and place on a parchment lined cookie sheet. (See note about leftover dough.)
8. Bake at 450° for 8-10 minutes. Butter and eat while still warm.

Apple Cinnamon Blondies

https://www.bakerita.com/apple-cinnamon-blondies/

• ½ cup + 1 tablespoon unsalted butter, divided
• 1 cup + 2 tablespoons light brown sugar, divided
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• ¼ teaspoon kosher salt
• 1 medium apple, diced into ¼” chunks (peeled if desired, I didn’t)
• ½ cup cinnamon chips

1. Preheat oven to 350°F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
2. In a small skillet, melt 1 tablespoon of butter. Add 2 tablespoons brown sugar and cut apples. Stir to combine. Let simmer together on low heat for about 5 minutes, until apples are slightly softened. Set aside to cool while you prepare blondie batter.
3. Melt ½ cup butter in the microwave. Combine remaining brown sugar and melted butter in a large bowl and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the cinnamon chips and apples. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
4. Bake for 30 to 40 minutes, or until the bars are set and a toothpick inserted into the center comes out clean. The edges will be slightly pulling away from sides of pan.
5. Allow the blondies to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut.
6. They can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Thai chicken naan pizza

https://therecipecritic.com/2015/11/thai-chicken-flatbread-pizza/

• 2 naan flatbreads
• 2 chicken breasts chopped into bite size pieces
• 1 teaspoon olive oil/coconut oil
• 
  Peanut Sauce
• 1 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (may sub. soy sauce)
• 2 tablespoons brown sugar
• ½ teaspoon Sriracha/Asian hot chili sauce (optional)
• ½ teaspoon garlic powder
• ½ teaspoon dry basil
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ½ cup peanut butter (I like crunchy)
• 
  Toppings
• 2 cups shredded mozzarella cheese
• ⅛ red onion, thinly sliced
• ½ cup white bean sprouts
• ⅓ cup matchstick carrots
• roasted peanuts, chopped
• cilantro, chopped
• 
  Coconut Crema (optional)
• ½ of a 5.3 oz coconut yogurt
• 1½ tablespoons mayonnaise
• ½ teaspoons honey
• ½ teaspoon lime juice

1. Coconut Crema: Whisk all the ingredients together in a medium bowl until smooth. Store in the refrigerator.
2. Preheat oven to 400 degrees F and line a baking sheet with foil (for easy cleanup). Set aside.
3. Whisk all the Peanut Sauce ingredients together in a medium bowl EXCEPT for the peanut butter. Set aside.
4. Heat oil over high heat in a large nonstick skillet. Add chicken and saute just until no longer pink (does not need to be cooked through). Add prepared Peanut Sauce (except for peanut butter) and simmer with chicken for two minutes. Stir in peanut butter until smooth and completely combined.
5. Evenly divide Chicken Peanut Sauce between flatbread and spread almost to edges. Evenly divide and layer cheese, red onions, carrots, and sprouts on each of the flatbreads.
6. Bake for 10 minutes then broil until cheese is golden. Garnish with crushed peanuts, cilantro and Coconut Crema.

Spicy Caramel Peanut Butter Fudge

https://www.tablespoon.com/recipes/spicy-peanut-butter-caramel-fudge/cb8e9ab8-70f1-4092-a81a-945e688bb1c3

8 tbsp butter
1 can evap milk
2 tbsp water
1 tbsp milk powder
1.5 c brown sugar
1/2 c white sugar
1/2 c icing sugar

1/4+ c peanut butter
1 tsp chipotle chili powder
1 tsp smoked salt

Chicken margherita naan pizza

http://www.joyfulhealthyeats.com/grilled-chicken-margherita-pizza/#_a5y_p=3308581

Grilled Chicken:

• 1 large boneless chicken breast
• salt & pepper

Roasted Cherry Tomatoes:

• 1 pint of cherry tomatoes
• 1 teaspoon of olive oil
• salt & pepper

Remaining Ingredients:

• 2 whole wheat naan flatbreads
• 2 tablespoons of olive oil, {1 per naan}
• 1 garlic clove, minced
• 1 cup of mozzarella cheese
• ½ cup of fresh basil, chopped

1. Preheat oven to 400.
2. Place 1 pint of cherry tomatoes on a baking sheet, season with 1 teaspoon of olive, salt, and pepper.
3. Roast for 20 minutes.
4. In the meantime, season 1 large boneless chicken breast with salt & pepper.
5. Place on a medium high grill and grill each side for 5-7 minutes {or until no more pick}
6. Remove from grill and let rest, slice into thin pieces once chicken has cooled enough to touch.
7. Preheat oven to 350.
8. Place 2 whole wheat naan flatbreads on a baking sheet.
9. Evenly spread the following between the two naan flatbreads, 2 tablespoons of olive oil, 1 minced garlic clove, 1 cup of mozzarella cheese, sliced chicken breast, and roasted cherry tomatoes.
10. Bake pizzas for 8-10 minutes, until cheese is melted.
11. Remove from oven and sprinkle ½ cup of fresh chopped basil between the two pizzas.

Mexican Shakshuka

http://www.joyfulhealthyeats.com/easy-one-pot-mexican-shakshuka/

• 2 tablespoons grape seed oil
• 1 poblano pepper, diced
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1 cup diced sweet onion
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 (14 oz) cans of diced fire roasted tomatoes
• salt and pepper to taste
• 6 eggs
• ⅓ cup crumbled queso fresco
• ¼ cup diced fresh cilantro
• ¼ cup diced green onion
• garnish: sliced avocado. sliced jalapeno

1. Preheat oven to 375 degrees.
2. Heat 10" cast iron skillet to medium high heat, add grape seed oil.
3. Next add onion to the pan. Cook gently until soft about 3 minutes. Then add garlic, poblano pepper, red pepper, and yellow pepper. Cook until tender, about 5-6 minutes.
4. Then add in the smoked paprika, cumin, salt and pepper. Stir to cominbe.
5. Then add the diced tomatoes. Simmer for about 5 minutes.
6. Gently crack eggs into skillet over tomatoes in different spots around the skillet. Season with salt and pepper.
7. Immediately add the skillet to oven (uncovered) and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro, queso fresco, and green onion.
8. Serve!
9. Optional garnish: sliced avocado, lime wedges, and sliced jalapeno.

Serving size: 1 cup of shakshuka + eggCalories: 206 Fat: 12 g Saturated fat: 3 gCarbohydrates: 14 g Sugar: 5 gSodium: 394 mg Fiber: 3 g Protein: 10 gCholesterol: 193 mg