Corn Cake Stacks with Aged Cheddar and Arugula

Serves 4.

INGREDIENTS

  • 2 c. fresh corn kernels
  • ¼ c. finely diced red bell pepper
  • 2 tbsp. cornmeal
  • 1 tsp. sugar
  • ¾ tsp. Kosher salt
  • ¼ tsp. baking powder
  • 2 large eggs
  • 4 tbsp. olive oil
  • 1½ c. shredded aged Cheddar cheese
  • 2 c. baby arugula

PREPARATION

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together corn, bell pepper, cornmeal, sugar, salt, baking powder, and egg yolks. In a separate bowl, using an electric mixer, beat egg whites until stiff peaks form. Fold whites into cornmeal mixture.
  3. In a large skillet, heat 2 tablespoons oil over medium heat.
  4. Working in batches, drop half the batter by scant 1/4-cup mounds into the oil, flattening them slightly with a spatula, and cook for 2 minutes per side, or until golden brown. Transfer to a baking sheet and repeat with remaining batter and 2 tablespoons oil.
  5. Divide Cheddar evenly among corn cakes and bake for 1 minute, just until cheese has melted. Remove from oven, and make 4 stacks of 3 cakes each. Top stacks evenly with arugula. Serve immediately.

Original recipe here.

CHOCOLATE FILLED VALENTINE HEART COOKIES (GLUTEN FREE, VEGAN).

Serves 18 cookies.

INGREDIENTS

For the cookies:
  • ¾ cup vegan buttery spread
  • ½ cup organic cane sugar
  • 3 Tablespoons beet puree*
  • 1½ cups gluten free flour (I used Namaste Perfect Flour Blend)
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
For the filling:
  • ⅝ cup PASCHA 55% Cacao Semi-Sweet Dark Chocolate Chips
  • ¼ cup vegan buttery spread
  • 2 Tablespoons unsweetened cocoa powder
  • ⅝ cup confectioner’s sugar, sifted
  • 1-2 Tablespoons dairy free milk (I used coconut milk)

PREPARATIONS

  1. Place the vegan buttery spread and the sugar in a mixing bowl and mix on medium speed until light and fluffy. Add the beet puree and vanilla extract and mix until combined.
  2. Add the gluten free flour and salt and mix on low speed until a thick dough forms.
  3. Pat the dough into two discs and wrap in plastic wrap. Refrigerate for an hour.
  4. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Sprinkle gluten free flour on a rolling pin and rolling surface.
  5. Remove one disc from the refrigerator, unwrap it, sprinkle with gluten free flour, and roll into out until it is about ¼ inch thick. Cut out hearts and place on the cookie sheet. Press dough scraps together and roll again, then cut out more hearts. Bake at 350 degrees for about 10 minutes. Let cool completely on the cookie sheet.
  6. Repeat step 5 with the other disc of cookie dough.
  7. While the cookies cool, make the filling. Place the PASCHA Chocolate Chips in a microwave safe bowl and microwave for 60 seconds. Stir the chocolate chips and if they are not fully melted, microwave for 15 more seconds or until melted. Set aside to cool for about 5-10 minutes.
  8. Once the chocolate is no longer hot, place it into a mixing bowl along with the vegan buttery spread. Mix together on medium speed. Add the cocoa powder and the sifted confectioner’s sugar. Drizzle the non-dairy milk in a little at a time until a thick filling forms.
  9. Spoon the filling into a piping bag fitted with a #12 round tip. Pipe the filling onto half of the cookies, and place another cookie on top.
  10. Enjoy! These cookies should be stored in the refrigerator if not eaten within a few hours.
NOTES
*To make your own beet puree, simply peel and chop up a beet. Place in a pan and cover with water. Bring to a boil, then reduce heat to medium. Cook until beet is fork tender, about 15-20 minutes.
Original recipe here.

Eggnog Bars

Serves 24.

INGREDIENTS

FOR CRUST:
  • 2 cups gingerbread crumbs
  • ½ cup butter
FOR FILLING:
  • 8 oz. cream cheese, softened
  • ½ cup eggnog (not homemade)
  • 1 T. flour
  • ½ cup sugar
  • 1 egg + 1 egg yolk
  • 1 tsp. rum extract
  • ½ tsp. nutmeg

PREPARATION

  1. Combine gingerbread crumbs with butter, and mix until all crumbs are moist. Press into the bottom of a 9×13 pan. Bake at 350 for 10-12 minutes.
  2. Meanwhile, combine cream cheese, eggnog, flour, and sugar. Add egg and yolk, and mix well. Add extract and nutmeg, and mix to incorporate.
  3. Pour eggnog mixture over baked crust and return to oven. Bake an additional 25 minutes, until center is set and not loose when jiggled.
  4. Allow to cool, and cut into 12 large or 24 small bars.

Original recipe here.

Dark Chocolate-Bourbon Pecan Pie

Serves 8.

INGREDIENTS

  • 2 large eggs, at room temperature
  • 1/2 c. butter, browned and cooled slightly
  • 1/4 c. white sugar
  • 1 c. dark brown sugar
  • 1 tbsp. all-purpose flour
  • 1 tbsp. milk
  • 1 tbsp. bourbon
  • 1 tsp. vanilla extract
  • 2 c. pecans, chopped
  • 4 oz. dark chocolate, chopped
  • 1 Basic Pie Crust recipe (link in step 1)

PREPARATIONS

  1. Preheat oven to 400 degrees F. In a large bowl, beat eggs until slightly foamy. Stir in browned butter, white sugar, and brown sugar. Whisk together until fully combined. Stir in flour, milk, bourbon, and vanilla. Add pecans and chocolate chunks and stir until fully combined. Pour mixture into prepared Basic Pie Crust.
  2. Bake 10 minutes, then lower oven to 325 degrees F and bake until top no longer jiggles in center, 40 to 50 minutes more. Let cool completely before slicing and serving.

Original recipe here.

Curried Coconut Quinoa and Greens with Roasted Cauliflower

Serves 4.

INGREDIENTS

Roasted Cauliflower
  • 1 head cauliflower, cut into bite-sized florets
  • 2 tablespoons melted coconut oil or olive oil
  • ¼ teaspoon cayenne pepper
  • Sea salt
Curried coconut quinoa with greens
  • 2 teaspoons melted coconut oil or olive oil
  • 1 medium yellow onion, chopped
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • ½ teaspoon curry powder of choice (optional)
  • ½ teaspoon ground cardamom
  • 1 can (14 ounces) light coconut milk
  • ½ cup water
  • 1 cup quinoa, rinsed well in a fine mesh colander
  • ⅓ cup raisins
  • 1 teaspoon sea salt
  • 1 tablespoon apple cider vinegar
  • 4 cups baby arugula or chopped chard, spinach, maybe even kale*
  • Optional garnishes: 2 green onions, chopped, and a sprinkle of red pepper flakes
 PREPARATION
  1. Roast the cauliflower: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets with coconut oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the cauliflower is tender and golden on the edges.
  2. Cook the quinoa: In a large pot with a lid, warm the coconut oil over medium heat. Add the onion and cook until it is turning translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.
  3. Fluff the quinoa with a fork. Stir in the salt, vinegar and greens (if you intend to eat this dish as leftovers, I recommend storing leafy greens separate from the quinoa, as the greens don’t reheat well). Divide the quinoa into bowls and top with roasted cauliflower. Garnish with green onions and red pepper flakes if you’d like.

Original recipe here.

Brussels Sprout & Apple Slaw

Serves 4-6.

INGREDIENTS

  • ¼ cup lemon juice
  • 1 large Pink Lady or Gala apple
  • 3 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons maple syrup
  • Salt and pepper, to taste
  • 1-pound Brussels sprouts
  • 2 stalks scallions, white and light green parts only, thinly sliced
  • ⅓ cup chopped walnuts

PREPARATION

1. Combine the lemon juice with 1 cup of cold water in a medium bowl. Core the apple and use a mandolin or a knife to cut into matchsticks. Put directly into the lemon water. Set aside.

2. In a large serving bowl, whisk together the olive oil, cider vinegar, Dijon mustard, maple syrup, and salt and pepper.

3. Using a mandolin or sharp knife holding the stem end of the Brussels sprouts, slice them thinly. Tip directly on top of the prepared dressing. Toss to mix.

4. Drain the apples. Toss the apples, scallions, and walnuts with the dressed sprouts. Serve immediately or let chill covered in the refrigerator until ready to eat.

Original recipe here.

Scrambled Egg Muffins

12 Servings.

INGREDIENTS

PREPARATIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners.
  2. Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain.
  3. Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups.
  4. Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.

Original recipe here.

Turkey Ramen

Serves 2.

INGREDIENTS

  • 2 garlic cloves
  • thumb-sized piece ginger, sliced, plus a few slices cut into fine matchsticks to serve
  • 1 ½ tbsp white miso paste
  • 1 tbsp goma (white sesame paste) or tahini
  • 15g dried shiitake mushrooms
  • 700g leftover turkey gravy, or good-quality chicken stock
  • 2 tbsp soy sauce
  • 2 eggs, at room temperature
  • 150g ramen noodles (egg, rice or udon noodles will all work too)
  • 200g leftover turkey meat, shredded
  • 2 spring onions, finely sliced, white and green parts kept separate
  • 1 lime, halved
  • 25g ready-to-eat beansprouts
  • sesame oil, sriracha, chopped coriander, crushed peanuts, crumbled sheets of nori or dried chilli threads (silgochu), to serve (optional)

PREPARATION

  1. Crush the garlic with the back of a big knife, then put it in a saucepan with the ginger, miso, goma, mushrooms, gravy and soy. Bring to a gentle simmer, cover and bubble for 5 mins until the ginger is soft. Strain into a clean pan and discard the aromatics and mushrooms.
  2. Meanwhile, cook the eggs in a pan of boiling water for 7 mins. Plunge straight into a bowl of cold water and set aside to cool. Cook the noodles for 1 min less than instructed on the pack, so they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together. Add the turkey and whites of the spring onions to the broth and gently reheat for 1-2 mins.
  3. Divide the noodles between two deep bowls, ladle over the broth and top with a squeeze of lime, the beansprouts, ginger matchsticks, green spring onion and a drizzle of sesame oil, plus the other toppings, if you like. Peel and halve the eggs and place these on top too.

Original recipe here.

Buttermilk Hush Puppies

Serves 8.

INGREDIENTS

PREPARATIONS

  1. Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C).
  2. Preheat oven to 200 degrees F (95 degrees C).
  3. Whisk buttermilk, 1/4 cup vegetable oil, and eggs in a bowl.
  4. Combine cornmeal, flour, sugar, baking soda, and salt in a separate bowl. Fold buttermilk mixture, onion, and green onions into cornmeal mixture until just mixed.
  5. Drop 6 to 8 tablespoon-sized balls of batter into the hot oil; fry until each hush puppy is golden brown, turning the hush puppies to cook evenly, 6 to 10 minutes. Remove hush puppies with a slotted spoon and place on brown paper bags to drain. Repeat with any remaining batter.
  6. Transfer hush puppies to a baking sheet and keep warm in the preheated oven until ready to serve.

Original recipe here.

Steak and Irish Stout Pie

Serves 8.

INGREDIENTS

PREPARATIONS

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place steak cubes onto a plate and sprinkle with flour.
  3. Place lard and bacon into a large skillet over medium heat; heat until lard melts and bacon begins to sizzle. Stir floured steak cubes into bacon and hot lard and cook, stirring frequently, until steak and bacon are browned, 10 to 15 minutes.
  4. Transfer steak mixture to a large casserole dish.
  5. Cook and stir onion and mushrooms in the same skillet over medium heat until onions are lightly browned and mushrooms are tender, about 10 minutes. Transfer to casserole dish with steak mixture.
  6. Stir Irish stout beer, parsley, raisins, and brown sugar into steak mixture. Cover dish tightly with aluminum foil.
  7. Bake in the preheated oven, stirring occasionally, until gravy has thickened and steak is tender, about 2 1/2 hours.
  8. Remove casserole dish from oven and increase temperature to 400 degrees F (200 degrees C).
  9. Line a deep-dish 9-inch pie plate with a pie crust and bake in the preheated oven until crust is partially cooked and lightly browned, about 10 minutes.
  10. Spoon cooked steak filling into the partially-baked pie crust.
  11. Cover steak filling with second pie crust; pinch the top crust against the bottom crust to seal tightly.
  12. Bake pie until top crust is golden brown, 10 to 15 minutes.

Original recipe here.