Category Archives: recipe

Fry Bread

If you drive through Arizona in the American Southwest all of the Indian Reservations sell these along the side of the road and occasionally I get cravings for them.

Ingredients

Honey

4 cups flour

1/2 tsp salt

1 Tbs baking powder

1 1/2 cup warm water

oil for frying

 

Instruction

Combine dry ingredients, stir in water, kneed until soft but not sticky, shape into Tenis ball sized portions. Cover them with a warm damp cloth.

In a frying pan heat an inch of Avocado oil to med-high. Flatten out a dough ball to cover an area the size of your outstretched hand, poke a hole in the center.

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Place (one at a time) gently into the oil and cook for 1-2 minutes per side until golden brown. They will shrink and puff up a bit while cooking.

Remove from oil and place on paper towels to drain the excess oil. Once slightly cooled the traditional topping is to add a generous amount of honey and to eat them while they are still warm.

 

 

Almond Flour Apricot Bars

Ingredients

3/4 cup butter

1/2 cup sugar

1 egg

1/2 tsp vanilla extract

1 3/4 cups almond flour

1/4 tsp baking powder

1 cup Coconut flour

1/2 cup chopped walnuts

10-12 oz apricot preserves

 

Instruction

Cream butter and sugar until fluffy, beat in egg and vanilla extract.

In another bowl mix Almond flour and baking powder. Add to your creamed mixture in parts, mixing well.

Fold in Coconut flour and walnuts.

Press 2/3 of the dough into  a 9 x 13 inch baking pan. Spread the apricot preserves evenly across the dough. Crumble the remaining dough across the top.

Bake for 30-35 minutes.

Cool completely before cutting into squares.

 

Quick Tartar Sauce

I like this recipe because I don’t always have a fresh lemon on hand. In place of lemon juice this recipe is using vinegar for the acidity and coriander for the citrus flavor. For those unfamiliar with Trader Joe’s Everyday Seasoning it is a grinder blend of sea salt, mustard seed, black pepper corn, coriander, onion, garlic, paprika and chili pepper in roughly equal parts. It is best to make this as a first step to the meal you are preparing so the flavors can mingle. Be careful not to over season, you want the seasoning flavors to be subtle, you can always add more mayo if you over do it.

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Ingredients

2 heaping tablespoons mayonnaise

3 grinds of Trader Joe’s everyday seasoning

3 light shakes coriander, ground

1/8 teaspoon white vinegar

1 dill pickle spear, minced finely. (You may need to use more or less depending on the size of the spear.)

 

Instruction

Place all ingredients in a small bowl, mix thoroughly. Let rest for flavors to mingle.

Garlic Naan

 

 

Ingredients

2 teaspoons dry yeast

2 teaspoons sugar

1/2 cup warm water

3 cups flour

1 teaspoon vegetable oil

1/4 teaspoon salt

1 cup warm water or non-dairy milk

3-4 garlic cloves, grated

2 tbs corriander(cilantro), chopped

3 tablespoons vegan butter

1 clove garlic, grated

Instruction

Where I am from the leafy part of coriander is called cilantro, and just the seed is referred to as coriander. I did not have any fresh cilantro at the time so I decided to use the same plant and used ground coriander seed in it’s place, it has a slight citrus flavor and worked well.

Mix yeast, sugar and 1/4 cup warm water. Leave in warm place for 5-10 minutes until frothy.

Add flour, salt and 1 tablespoon of oil. Add a little water and kneed until soft & slightly sticky. Coat dough ball with oil and place in a bowl. cover with plastic wrap and set aside for 2 hours or until doubled.

Punch dough down and kneed. Pinch of lemon shaped balls of dough, roll in flour.

Press slightly flat and add a pinch of garlic mixed with coriander. roll into an oval shape and stretch from all sides.

Do not roll them too thin or they become too crispy.

There are several ways to cook these, you can just cook them in a hot pan for about 1 minute per side until the dough puffs up and starts bubbling

if you have a small skillet you can apply water to one side of the dough so it sticks to the pan, then turn the entire pan upside down with the dough sticking upside down inside and place that over the burner so the dough becomes slightly charred. I am using a tortilla pan so I am unable to char my naan, it still turned out great.

Brush finished bread with melted garlic butter, non dairy in my instance.

Cover with cloth to keep warm,

Candied Mixed Nuts

This is the time of the year you can find large cans of mixed nuts on discount. This is also a good way to warm up the home when it’s cold out and make everything smell like cinnamon and sugar. It’s a perfect thing to bring for co-workers or to package up and give as gifts for the holidays.

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Ingredients:

1 tablespoon water

1 egg white

1/2 cup white sugar

1/4 cup brown sugar

2 teaspoons cinnamon

Instruction:

Preheat oven to 300 degrees. In a bowl add the water and egg white, whisk until frothy, about 2 minutes. Add the mixed nuts and stir to coat. Add the Sugar and cinnamon and mix until evenly coated.

Spread onto a baking sheet evenly and bake for 1 hour or until dry, mixing at 15 minute intervals.

Tea Latte Recipe

Any good black tea works for this, I am currently preferring an Irish Breakfast tea, my next choice would be Earl Grey. I usually drink these off and on instead of coffee in the fall and winter months.

 

Ingredients:

1/2 cup boiling water

12 oz Almond Milk, Heated

1 teaspoon sugar(more or less to taste)

1/4 tsp vanilla extract

Instruction:

Boil the water and steep 2 teabags in your serving mug. Heat the Almond milk and dissolve the sugar into it. Use a milk frother to froth the almond milk if you have one. Remove  and discard the tea bags and stir in the vanilla, pour in the Almond milk and top with foam.

Potato Cakes From Leftovers

This a great for after Thanksgiving when I have both regular and sweet potato leftovers. Serve with your favorite condiment or eat them plain, they are very flavorful. Sweet potato caramelizes better and is often more watery so I add more flour when using sweet potatoes. My favorite seasoning mixes to add are Trader Joe’s Every Day Seasoning and Cajun spice mix.

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Ingredients:

1 tablespoon oil

1.5-2 cups mashed potato leftovers, yams or sweet potatoes

1 shallot, diced

1 clove garlic, minced(optional)

1/4 -1/2 teaspoon of your favorite seasoning mix(optional)

1 large egg

1/4 cup flour

salt & pepper

Instruction:

Mix all ingredients in a large bowl.

Place a skillet on the stove, preferable cast iron(mine was being used), and heat to med-high, add a generous amount of high heat cooking oil.

Using a table spoon add heaping scoops of potato mixture to the pan, flatten out slightly and cook until dark brown, flip and cook other side until dark brown.

Remove from pan and place onto paper towels to cool and absorb oil before serving.