Homemade Spiced Almond Butter Chocolate Cups

 

 

 

 

 

Homemade Spiced Almond Butter Chocolate Cups

Yield: Makes 9
Prep Time: 10 minutes (plus chilling time)
Total Time: 20 minutes

Ingredients:

• 1/2 cup (128 grams) unsalted or salted creamy almond butter
• 2 tablespoons confectioners' sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• pinch of ground cardamom
• sea salt
• 1 cup cocoa powder
• 1/2 cup coconut oil, melted and warm
• 1/3 cup pure maple syrup
• 1 and 1/2 teaspoons pure vanilla extract

Directions:

1. Place liners into 9 muffin cups. In a small bowl or stand mixer, combine the almond butter, cinnamon, allspice, cardamom, and confectioners' sugar. Using a whisk attachment (hand-held or stand mixer), beat until light, fluffy, and completely combined. If using unsalted almond butter, add a few pinches of sea salt (I used Maldon, as recommended by Adrianna).
2. In a medium bowl, combine the cocoa powder, coconut oil, maple syrup, and vanilla extra until very smooth.
3. Spoon 1 tablespoon of chocolate mixture into each liner. Smack the muffin tin on the counter to even out the chocolate. Transfer to the freezer for 5 minutes, or until the chocolate is firm.
4. Remove the muffin tin from the freezer and add 1 to 2 teaspoons of the almond butter mixture to each cup. Top with 1 to 2 additional tablespoons of chocolate and place in the freezer for 5 to 10 minutes, or until firm. Transfer to the refrigerator to thaw for about 30 minutes. Store in the refrigerator until ready to serve. When it's time to serve, sprinkle a pinch of sea salt atop each almond butter cup.

Since this recipe contains no stabilizers for the chocolate, if the almond butter cups are kept at room temperature for too long, they'll melt, so just be sure to keep them in the refrigerator until serving.

Vegan Cauliflower, Potato, and Chickpea Curry

 

 

 

 

 

 

 

Vegan Cauliflower, Potato, and Chickpea Curry

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 30 to 40 minutes
Total Time: 45 minutes to 1 hour

Ingredients:

• 1 large (2 lbs) cauliflower, trimmed
• 3/4 lb yellow gold potatoes
• sea salt
• 2 tablespoons safflower or vegetable oil
• 3 medium onions, chopped
• 4 garlic cloves, minced
• 1-inch piece of fresh ginger, peeled, and finely grated
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/4 teaspoon ground cardamom
• pinch of dried red pepper flakes
• 2 star anise (optional)
• 1 (28-ounce) can chopped tomatoes
• 1 (14 to 15 ounce) can chickpeas, drained and rinsed
• 2 cups vegetable broth (or substitute with water)
• 1 tablespoon garam masala
• 3/4 cup light coconut milk
• large bunch of fresh cilantro, chopped
• sea salt
• freshly ground pepper

Directions:

1. Cut the cauliflower into medium-sized florets. Chop the potatoes into 3/4-inch chunks roughly. Place cauliflower and potatoes in a large soup pot and fill with cold water. Season the wall heavily with salt. Bring to a rolling boil over the stove. Remove from the heat immediately, and drain gently into a colander. Place colander over the pot to stay warm while you prepare the remaining ingredients.
2. Heat the oil in a large, heavy pot Add the onions, garlic, and ginger, and saute, stirring every few minutes, for about 8 to 10 minutes, or until the onions are very soft and translucent. Adjust heat if necessary.
3. Add the ground coriander, cumin, red pepper flakes, star anise, and salt and pepper, and cook, stirring frequently, for 2 to 3 minutes, or until very fragrant. Add the tomatoes with their juices and drained chickpeas, and stir mixture together. Add the cauliflower and potatoes. Add the vegetable broth (or water, if using)--the broth/water should almost reach the top of the vegetable mixture--and bring to a low simmer. Simmer mixture for 10 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.
4. Stir in the garam masala and coconut milk, simmer for an additional 10 minutes, and season to taste with salt and pepper. Don't be afraid of salt--this dish needs heavy seasoning!
5. Finish the soup by sprinkling and stirring in 1/2 to 3/4 cup roughly chopped cilantro. Serve with rice and naan.

Chicken in Coconut Milk with Lemongrass

 

 

 

Chicken in Coconut Milk with Lemongrass

Serves 4 to 6
1 whole roasting chicken (3 to 4 pounds)
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) butter
1 tablespoon olive oil
1 cinnamon stick
2 whole star anise
1/2 cup roughly chopped cilantro stems
1 large lemon, cut into eighths
1 stalk lemongrass, 5 inches of white part only, chopped into 1/4-inch pieces
6 to 8 cloves garlic, peeled and smashed
1 (14- to 16-ounce) can coconut milk
3 cups torn greens (spinach, kale, chard, mizuna, etc.)
2 green onions, chopped into 1/4-inch pieces
Chopped cilantro, to garnish
Cooked rice, to serve
Pat the chicken dry and sprinkle it liberally with salt and pepper. Put the chicken, covered, in the refrigerator for up to 24 hours, or if you're going to cook it right away, set it aside while you prepare remaining ingredients.
When ready to bake the chicken, preheat the oven to 375°F.
Melt the butter in a large Dutch oven over medium heat, then add the oil. Put in the chicken, breast-side up, and let it sizzle for about 30 seconds. Carefully flip the bird and crisp the other side for another 30 seconds. Remove the pan from the heat, put the chicken on a plate, and pour off the fat in the pot.
Transfer the chicken back into the pot, breast-side up, and add the cinnamon stick, star anise, chopped cilantro stems, lemon, lemongrass, garlic, and coconut milk. Cook, uncovered, in the preheated oven for 60 to 90 minutes (depending on size). Spoon the sauce over the top of the bird to baste every 20 minutes or so. The chicken is done when an instant-read thermometer inserted into the thigh reads 165°F.
Remove chicken from the pot and put it on a plate. Pull out and discard the cinnamon stick and star anise. Put the pot with the sauce back on the stovetop over medium heat, add the spinach and stir until just wilted, about 10 seconds.
Carve the chicken and serve each piece over rice with sauce spooned over the top. Garnish with chopped scallions and cilantro leaves.

How To Make Perfect Bacon in the Oven

How to makePerfect Bacon in the Oven

What You Need

Ingredients
1 to 2 pounds bacon
Equipment
Aluminum foil
Baking sheet(s)
Tongs
Paper towels
Platter

Instructions

1. Preheat the oven to 400°F: Turn on the oven and preheat to 400°F. Place a rack in the lower third of the oven. If you're cooking multiple sheets of bacon, position a second rack in the top third of the oven.
2. Arrange the bacon on a baking sheet: Line a baking sheet with foil (this makes cleanup easier). Lay the bacon on the baking sheet in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking. If necessary, use a second baking sheet.
3. Bake the bacon: Place the baking sheet of bacon in the oven and bake until the bacon is deep golden-brown and crispy, 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stove top. Pour off the bacon grease as needed so the bacon isn't totally submerged in grease.
4. Transfer the bacon to a plate lined with paper towels: Remove the bacon from the oven and use tongs to transfer it to a plate lined with paper towels to drain and finish crisping. Serve immediately. You can also refrigerate leftover bacon for a week or freeze it for up to 3 months; warm the bacon in the microwave before serving.
5. Clean up: If you want to save the bacon grease, let it cool slightly, then pour it into a container and refrigerate. If you don't want to save the grease, let it solidify on the baking sheet, then crumple the foil around it and discard.

Recipe Notes

• Even crispier bacon: For even crispier bacon, set a metal cooling rack over the foil-lined baking sheet and lay the raw bacon over the cooling rack. Elevating the bacon allows it to cook from all sides and be

• come extra-crispy.

How To Make Caramel Apples

 

 

 

 

 

 

How To Make Caramel Apples

Makes 6 to 8

What You Need

Ingredients
6 to 8 small- to medium-sized apples, any variety
4 tablespoons unsalted butter
1 cup heavy cream
1 1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
Chopped nuts, sprinkles, crushed cookies, mini chocolate chips, or other toppings (optional)
Equipment
Small saucepan
Large saucepan
Measuring cups
Instant-read or candy thermometer
Whisk
Paring knife
Popsicle sticks, chopsticks, or wooden skewers
Baking sheet
Parchment or wax paper
Cooking spray

Instructions

1. Heat the butter and cream: Combine the butter and cream in a small saucepan. Warm over medium heat until the butter is melted. Remove from the heat.
2. Combine and cook the sugar, corn syrup, and water: Combine the sugar, corn syrup, and water in a large saucepan, and stir so the sugar is evenly moistened. Over medium-high heat, bring the sugar syrup to a boil without stirring. Continue cooking until an instant-read or candy thermometer reads 320°F for a lighter caramel coating, or up to 350°F for a dark caramel coating. Around this time, the sugar will begin to darken and take on a caramel aroma. If necessary, tilt the pan slightly so the thermometer is submerged enough to get an accurate reading. The sugar syrup will significantly grow in size in the next step, so it's important that you do not substitute a smaller saucepan.
3. Whisk in the cream and butter: Remove the saucepan with the sugar syrup from the heat, and gradually pour the warm cream and butter into the sugar syrup, whisking constantly. The sugar syrup with bubble up and grow in size. Continue whisking until all the cream and butter and has incorporated.
4. Cool the caramel: Remove the saucepan from the heat and cool the caramel for at least 15 minutes, until it has thickened. You can leave it in the pot or transfer it to a separate bowl.
5. Prepare the apples: Meanwhile, remove the stems from the apples. Insert popsicle sticks (or chopsticks or wooden skewers) into the stem end of the apples. Line a baking sheet with parchment or wax paper, and spray with a thin coating of cooking spray.
6. Dip apples: Holding the stick, dip and roll the apples in the melted caramel, up to 1/2 inch from the stem.
7. Remove excess caramel: Let any excess caramel drip off, then transfer the apples to the lined baking sheet.
8. Roll in toppings (optional): Roll the apples in toppings — like chopped nuts, sprinkles, chocolate chips, and crushed cookies — if you plan to do so.
9. Refrigerate the apples: Transfer the baking sheet with the apples to the refrigerator, and chill until the caramel is set, about 45 minutes.

Recipe Notes

• If you have leftover caramel and want to add a second layer on the apples after they've cooled, warm the caramel over low heat, stirring occasionally just until it's soft. Then dip the apples again, allowing any excess caramel to drip off, and refrigerate until set.
• Store the caramel apples on a plate or baking sheet, covered with plastic wrap, in the refrigerator f

• or 3 to 4 days.

Pumpkin Bread with Cream Cheese Swirl

Pumpkin Bread with Cream Cheese Swirl

Makes one (9x5-inch) loaf

For the pumpkin bread:
1 1/2 cups (7 ounces) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 large egg
1 cup (8 ounces) sugar
1/2 cup (4 ounces) canola oil
1 cup (8 1/2 ounces) pumpkin purée
2 tablespoons sour cream or plain Greek yogurt
1 tablespoon vanilla extract

For the filling:
4 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
2 cups (8 ounces) powdered sugar

Preheat oven to 325°F. Line a 9x5-inch loaf pan with parchment paper so there is an overhang on each long side. Coat the parchment paper with baking spray or butter and flour.

Whisk the flour, baking soda, salt, and cinnamon together in a medium or large bowl and set aside.

Combine the egg and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 5 minutes, until light and fluffy. Turn the speed down to low and, pouring very slowly, drizzle the oil down the side of the bowl. Add the pumpkin, sour cream, and vanilla, and mix until smooth. (Alternately, this can be done with an electric hand mixer.)

Turn the mixer off. Add the flour mixture and fold in by hand until just combined. Transfer the mixture back to the bowl used for the flour, and set aside.

Rinse out and dry the bowl of the stand mixer and the paddle attachment in order to make the filling. Combine the cream cheese, butter, vanilla, powdered sugar, and 1/4 cup of the pumpkin batter, and beat on medium speed until smooth and creamy, 2 to 3 minutes.

Pour half the batter into the prepared loaf pan, spreading evenly. Spoon the cream cheese filling over the batter and smooth it out. Cover filling with remaining batter.Bake the pumpkin bread for 1 hour, or until the center springs back when pressed with your fingertip. (If your finger sinks, bake 10 to 15 minutes longer.) Let cool in the pan on a wire rack for 30 minutes, then pull the loaf out using the parchment paper “handles” to cool completely.

The pumpkin bread can be stored tightly wrapped in plastic wrap for up to three days, or frozen for up to 2 weeks. Thaw overnight at room temperature before serving.

How to Make a Very Good Beef Stew

 

 

How to Make a Very Good Beef Stew

Serves 6-8

What You Need

Ingredients

3-4 pounds beef chuck roast
1-3 tablespoons vegetable oil, divided
2 medium onions, diced
3 celery stalks, diced
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons Worcestershire, divided
1 teaspoon salt
3 tablespoons all-purpose flour
1 cup red wine or amber beer, plus extra to finish
3 sprigs fresh thyme or 2 teaspoons dried
1 bay leaf
4 cups chicken stock
3 carrots, diced
1 ½ pounds red bliss potatoes, cubed
1 cup frozen peas
Salt and pepper
Equipment
A large Dutch oven or soup pot
Sturdy wooden spoon

Instructions

1. Cube the beef. Trim off any large pieces of fat from the outside of the roast, then cut it into small bite-sized cubes. This is most easily done if you cut the roast into slices, each slice into strips, and then the strips into cubes. Use a sharp knife and don't forget to keep your fingers out of the way and your thumb tucked in as you're slicing through the meat.
2. Warm the pot and begin searing the meat. Set a large Dutch oven or soup pot over medium-high heat and film the bottom with oil. When hot enough that a drop of water sizzles off the surface, work in batches to sear the beef. Add a single layer of beef cubes to the pan, being careful not to crowd the cubes too closely, and sprinkle them generously with salt and pepper.
3. Continue searing all the meat. Let the cubes of beef cook undisturbed for 4-5 minutes, until the undersides develop a dark brown crust and come away easily from the pan. Toss and continue searing on all sides, another 4-5 minutes. Transfer the seared meat to a clean bowl and continue searing the remaining meat in batches. Add another teaspoon or two of oil between batches if the pan looks dry.
4. Watch for the "fond," a.k.a. sticky dark glaze, to form: A sticky dark glaze will start to form on the bottom of the pan. This is technically called "the fond," and it is a major source of deep, caramelized flavor in your stew. We'll get back to it in a few more steps. However, if at any time you think the crust smells smoky or is starting to burn, dissolve it with a few tablespoons of water and pour over the seared beef.
5. Cook the vegetables. Once all the meat has been seared and transfered out of the pan, cook the vegetables. Reduce the heat to medium and warm another teaspoon of oil. Add the onions and celery, and cook until the onions are softened and translucent, 8-10 minutes. Add the garlic and cook until fragrant, 30 seconds. Stir in the tomato paste, salt, and one tablespoons of the Worcestershire sauce to coat.
6. Add the flour. Sprinkle the flour over the vegetables. Stir until there is no more visible flour and the veggies look slightly mushy from the flour coating.
7. Deglaze the pan with the wine. Raise the heat back up to medium-high and pour in the wine. The wine should immediately start bubbling and steaming. Scrape the sticky fond from the bottom of the pan; the wine will help it to dissolve. Continue scraping and stirring until the wine has reduced and thicken slightly.
8. Return the meat to the pan and add the broth. Return the seared meat to the pan and add the whole thyme sprigs, the bay leaf, and the broth. Stir to combine.
9. Cover and cook for 1 1/2 hours. Bring the broth to a simmer, then reduce the heat to low. Cover the pot and simmer for 1 1/2 hours. Stir occasionally. Make sure the stew stays at a very low simmer. (Alternatively, see Additional Notes for oven version.)
10. Add the potatoes and carrots. Add the potatoes and carrots to the stew. Cover the pot again and continue cooking for another 45-60 minutes. When done, the meat should be tender enough to flake apart with a fork and the potatoes cooked through. If not, re-cover and cook in additional 15 minute increments until cooked.
11. Add the peas and remaining seasonings. Stir the frozen peas into the stew. Add the remaining tablespoon of Worcestershire sauce and a splash of red wine. Remove the thyme stems and bay leaf. Taste and add extra salt, pepper, or other seasonings as you see fit. The stew can be served right away, refrigerated for up to a week, or frozen for up to three months.

Additional Notes:

• Cooking Beef Stew in the Oven: Preheat the oven to 300°F. Once the broth has been added, bring the stew to a simmer, cover, and cook in the oven. Cooking times are the same.

Truffle Cauliflower Soup with Bacon, Brown Butter Crispy Sage & Pomegranates

Truffle Cauliflower Soup with Bacon, Brown Butter Crispy Sage & Pomegranates

 

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Serves: 5-6

Ingredients

• 2 tablespoons Tin Star Foods Brown Butter
• 2 shallots, thinly sliced
• 3 garlic cloves, thinly sliced
• 1 head of cauliflower, cut into florets
• 32 ounces broth (I used Foods Chicken Bone Broth)
• 1 teaspoon truffle salt
• 1 sprig of fresh thyme
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• 4 pieces of thick cut bacon
• 6 sage leaves
• ½ cup pomegranate seeds
• 1 teaspoon truffle oil
• black pepper, to garnish

Instructions

1. Place a large saucepan over medium heat. Add brown butter, shallots and garlic cloves in the pan and saute for about 1 minute until fragrant. Add cauliflower florets, broth, truffle salt and fresh thyme to the pot, cover and let cook for 15-20 minutes, or until cauliflower is super fork tender.
2. While cauliflower cooks, add bacon to a medium saute pan over medium heat and cook on both side until crispy. Set aside then cut into small pieces. In that same pan, remove all but 1 teaspoon of bacon fat and add 1 teaspoon of brown butter. Once very warm, add sage leaves and cook on both sides for less than 1 minute, until sage is crispy.
3. Once cauliflower is done cooking, remove thyme sprig then add garlic powder and sea salt. Use an immersion blender to blender cauliflower soup until completely smooth.
4. Pour cauliflower soup into bowl, then top with just a little truffle oil, bacon, crispy sage leaf, pomegranate seeds, and a bit of black pepper.

_____

Massaman Curry with Beef

 

Massaman Curry with Beef serve with rice

Serves 4

For the massaman curry paste:
1 tablespoon whole coriander seeds, or ground coriander
1 teaspoon whole cumin seeds, or ground cumin
4 to 5 green cardamoms pods, or 1/2 teaspoon ground cardamom
4 to 5 whole cloves, 1/4 teaspoon ground cloves
1 whole star anise
1-inch piece cinnamon, or 1/4 teaspoon ground cinnamon
1/2 teaspoon whole white peppercorns, or ground pepper
1/4 teaspoon grated nutmeg
1/4 teaspoon salt
5 to 6 dried hot red Thai chilies, soaked in warm water for about 15 minutes and drained
2 lemongrass stalks, tender hearts only
4 to 5 kaffir lime leaves, backbone removed and finely shredded
1-inch piece galangal, peeled and finely chopped
2 medium shallots, chopped
1/4 cup chopped coriander stalks (or roots, if you can find them)
6 garlic cloves, chopped
1/2 tablespoon shrimp paste
For the braise:
1 pound beef chuck roast, cut into large bite-sized chunks
1 cup coconut milk
1 cup chicken or beef stock
For the curry:
1 tablespoon coconut or neutral oil
4 tablespoons massaman curry paste (Mae Ploy, or similar, or homemade)
1/2 cup coconut milk, stirred
2 large potatoes, cut into bite-sized chunks
1/4 teaspoon tamarind paste (or 1 tablespoon tamarind water), plus more to taste
Sugar, to taste
Fish sauce, to taste
1/2 cup dry-roasted peanuts
Make the curry paste: Dry-roast the coriander, cumin, cardamom, cloves, star anise, cinnamon, and peppercorns, one at a time, in a skillet over medium-high heat for about 30 seconds each or until each spice is fragrant. Transfer each spice to a spice grinder when toasted. Allow the spices to cool then blend to a fine powder. Add the grated nutmeg.
Pound the rest of the ingredients in a mortar and pestle with a little salt, adding each ingredient one by one, until they form a fine paste. Add the spice mix and mix to combine. Alternatively, use a blender to make the curry paste, blending in bursts until a paste is formed.
Transfer the paste to a covered container until ready to use. It will keep in the fridge for a few weeks.

Braise the beef: Place the beef in a heavy Dutch oven or other heavy-bottomed pot with a lid. Pour the coconut milk and stock over top. Bring to a gentle simmer over medium-high heat, then turn the heat down and cover. Braise on very low heat for 1 1/2 to 2 hours, until the beef is tender and just holding its shape. You can also cover the pot tightly and place it in a 275°F oven for about 2 hours, or until the beef is tender.
Lift the cooked beef out of the braising liquid. Strain the liquid into a bowl and reserve.
Finish the curry: Clean the pot used for braising the beef and replace it on the stove. Heat the oil over medium-high heat and add 4 tablespoons of massaman curry paste. Sauté the paste for a couple of minutes, until fragrant.
Add the coconut milk and 1 cup of the braising liquid to the curry paste. Bring it up to a gentle simmer, then add the beef chunks and potatoes. Season the curry with the tamarind, a few splashes of fish sauce, and some sugar. Bring back to a low simmer, then reduce heat to medium-low and cover. Cook for about 20 to 30 minutes, until the potatoes are tender.
Taste and adjust seasonings in the curry, adding more fish sauce, sugar, or tamarind, until the curry is a perfect balance of gentle spiciness, saltiness, tanginess, and sweetness. Stir in the peanuts and serve with coconut rice.

Recipe Notes

• Make-ahead moments: The paste can be made ahead and kept refrigerated for several weeks. The beef can also be braised a day or two before serving — refrigerate the beef and the braising liquid separately. The curry itself can be made a day or two ahead and gently reheated on the stovetop.

Carrot Tahini Salad with Spiced Chickpeas

Carrot Tahini Salad with Spiced Chickpeas

Serves 6 as a side

For the Spiced Chickpeas:
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas, rinsed, drained, and patted dry
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cayenne pepper
Pinch of salt and pepper
For the dressing:
1 clove garlic, minced
1/4 cup tahini
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon honey
1/8 teaspoon ground cayenne
1/2 teaspoon salt
2 tablespoons minced parsley
Water to thin if necessary
For the salad:
3 cups shredded carrots (from 3 to 4 medium-sized carrots)
1/2 small red onion, diced
1/2 cup raisins
1 cup fresh parsley, minced
Salt and pepper to taste
Preheat the oven to 425°F. Toss the chickpeas with the oil, spices, salt, and pepper. Place on a prepared baking sheet and roast in the oven until lightly browned and crisp, 15 to 20 minutes. Shake the pan several times throughout baking. Remove from the oven and allow to cool.
Combine all the ingredients for the dressing in a mixing bowl and whisk until smooth. (You can do this either by hand or with an immersion blender.) Add water if the dressing is too thick. Taste and adjust seasonings if need be.
In a large salad bowl, toss the shredded carrots, onion, raisins, and parsley with the dressing. Mix well. Season with a little salt and pepper. Right before serving, top with the chickpeas and enjoy.

Recipe Notes

• The chickpeas should be added to the salad right before serving to ensure they stay crispy.
• Save additional chickpeas in an air-tight container at room temperature for 1 to 2 days.
• Salad leftovers can be refrigerated in an airtight container for up to 5 days.

Easy Sausage & Peppers

Easy Sausage & Peppers

Serves 2

3 tablespoons olive oil
2 medium red bell peppers, cored, seeded and cut into 1-inch-thick strips
1 clove garlic, minced
1 medium white onion, halved and thinly sliced
3 uncooked Italian sausages (approximately 3/4 pound), sweet or spicy
1/4 teaspoon finely chopped Italian hot cherry peppers (optional)
2 cups tomato sauce, homemade or your favorite bottled sauce
Salt and pepper, to taste
Toss the pepper strips in 2 tablespoons of the olive oil, sprinkle a little salt on them, and place them on a baking sheet under the broiler until they are tender and the skins start to blacken, 10 to 15 minutes.
Meanwhile, in a large skillet, sauté the onions in the remaining olive oil until soft, about 5 minutes. Add the garlic and cook for another minute. Use a sharp knife to cut a slit in the sausage casing along the entire length of the sausage. Remove the sausage from the casing, add it to the pan with the onions, and discard the casing. As the sausage cooks and browns, use a wooden spoon to break it up into crumbly pieces. Continue cooking the sausage until nicely browned, about 10 minutes.
Add the roasted bell peppers to the pan, along with the chopped cherry peppers, if you're using them. Now add the tomato sauce and stir well. Season with salt and pepper to taste, and let the whole thing simmer for about 10 minutes until the thin liquids have evaporated and the whole thing has a nice, saucy texture. Taste and season if needed.

Recipe Notes

• You can also use bulk sausage without casings.

Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai

Serves 2 to 4 (generous for 2; good with sides for 4)

For the pad Thai sauce:
2 tablespoons tamarind paste (or rice wine vinegar, see Recipe Note)
2 tablespoons fish sauce
2 tablespoons palm sugar or brown sugar
2 to 4 tablespoons water, to thin
For the pad Thai:
1/2 medium spaghetti squash (from a 3-pound squash)
2 1/2 tablespoons peanut oil
8 ounces extra-firm tofu, diced
2 tablespoons corn starch
1/2 medium yellow onion, thinly sliced
2 large eggs, whisked
2 cloves garlic, minced
4 scallions, cut into 1- to 2-inch pieces
1/2 cup bean sprouts, plus more to serve
2 tablespoons chopped peanuts, to serve
Lime wedges, to serve
Cilantro, to serve
Red pepper flakes, to serve
Whisk together the tamarind paste, fish sauce, and palm sugar for the sauce. Add 2 tablespoons of water, to thin out the sauce. Microwave on high heat for 30 seconds and whisk until everything is combined into a thin sauce. The sauce should taste very strong, but still palatable; add more water if needed to reach a good balance of tartness and pungency. Measure out about 1/4 cup to be used for this recipe; the remaining sauce will keep refrigerated for several weeks.
Cut the squash in half; save one half for another purpose. Prepare the other half, either in the microwave (15 minutes) or in the oven (30 to 45 minutes). When cooked, shred the inside with a fork and set aside. You should have 3 to 4 cups of spaghetti squash tendrils.
Toss the tofu in the cornstarch until all the cubes are evenly coated with a gummy layer of cornstarch. Set aside while you prep the rest of the ingredients; make sure all the ingredients are prepped before you begin cooking. Place a large dinner plate next to the stove to hold ingredients as they come out of the wok.
Heat a wok or large skillet over high heat until a flick of water dissolves almost instantly on the surface. Add a tablespoon of peanut oil and quickly swirl the pan to coat. Add the tofu and stir-fry until golden on all sides, 2 to 3 minutes. Transfer the cooked tofu to a plate. (Adjust the heat as needed if your pan starts smoking.)
Warm another half tablespoon of peanut oil in the pan and add the onions. Cook until the onions are just starting to soften and show golden color, 3 to 4 minutes. Transfer to the plate with the tofu. (Adjust the heat as needed if your pan starts smoking.)
Warm another half tablespoon of peanut oil in the pan and swirl to coat the bottom. Whisk the eggs one more time and then pour them into the bottom of the pan. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, begin nudging and cutting them with your spatula to create big curds. Transfer the cooked eggs to the plate with the tofu and onion. (Adjust the heat as needed if your pan starts smoking.)
Warm the last half tablespoon of peanut oil in the pan and add the garlic. Fry until the garlic is fragrant and golden, about 10 seconds. Add all of the spaghetti squash and spread into a single layer. Cook for 30 seconds or so, then stir the squash and spread it back out again. Repeat a few times until the squash is warmed and beginning to show golden, roasted color.
Drizzle 2 tablespoons of the pad Thai sauce around the outside edge of the pan, then stir it into the squash. Continue stirring until the sauce evenly coats all the squash. Give it a quick taste and add up to 2 tablespoons additional sauce if needed.
Add the scallions and bean sprouts to the pan with the squash, and stir to combine. Add the tofu, onions, and egg back to the pan and stir to combine. Taste again, adding additional sauce if needed.
Transfer the pad Thai to a large serving plate and top with chopped peanuts, cilantro, red pepper flakes, and lime wedges. Serve immediately while still very hot. Leftovers reheat well and will keep for up to a week in the fridge.

Recipe Notes

• Substitute for tamarind: If you can't find tamarind paste (or are in desperate need for pad Thai after the store has closed), you can substitute rice wine vinegar. The dish won't have quite the same pungency or pizzazz, but in a pinch, it works.

BBQ Chicken Pizza

TRY AND FEEL HOW DELICIOUS

BBQ Chicken Pizza

Makes 2 thin-crust pizzas, serves 4 to 6

2 balls pizza dough, store-bought or homemade (approximately 22 ounces or enough for two 12-inch pizzas)

1 cup tomato or pizza sauce

1/2 cup BBQ sauce

1 pound low-moisture mozzarella, thinly sliced or shredded

1 chicken breast, cooked and chopped into bite-size pieces

Flour for rolling out dough

Chopped cilantro and green onions, to garnish

Optional topping: Sliced fresh tomatoes and caramelized onions

Preheat oven to 425°F. If you have a baking stone, place it in the oven to pre-heat.

Using flour as needed, roll out one ball of pizza dough until thin (thin enough so the dough isn't in danger of tearing), about 12 inches across. Transfer the dough to a sheet pan or hot baking stone. Spoon 1/2 cup tomato sauce and 1/4 cup BBQ sauce onto dough. Add half of the sliced mozzarella and half of the chopped chicken.

Bake for 10 to 15 minutes, or until dough is crisp and cheese is melted. Repeat with remaining dough for second pizza, or bake the pizzas side-by-side if your oven is big enough.

Garnish pizzas with cilantro and green onions, and serve while hot.