Double Chocolate Toblerone Cookies

Ingredients

  • Dark chocolate Toblerones 2 x 100g bars
  • Dark chocolate 100g, chopped
  • Unsalted butter 50g, softened
  • Soft light brown sugar 100g
  • Egg 1, beaten
  • Vanilla extract 1 tsp
  • Plain flour 100g
  • Baking powder 1 tsp
  • Ground almonds 50g
  • Whole milk 1 tbsp
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Spicy Coconut Noodles

Ingredients

  • 8 ounces rice noodles or fettuccine
  • 1 13.5-ounce can unsweetened coconut milk
  • 3 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 1 tablespoon chili paste or sauce (optional)
  • 3 scallions, thinly sliced
  • 8 ounces bean sprouts
  • 16 basil leaves, whole or torn
  • 1/4 cup shredded coconut, toasted (optional)

Directions

  1. Cook the noodles according to the package directions. Drain and set aside.
  2. Meanwhile, in a large saucepan, over medium-high heat, combine the coconut milk, tomato paste, chili powder, salt, and chili paste (if desired).
  3. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes.
  4. Stir the drained noodles into the sauce and toss. Divide among individual bowls. Top with the scallions, sprouts, basil, and coconut (if desired).

Shrimp Fettuccine Alfredo

Ingredients

  • 1 lb. fetuccine
  • 2 tbsp. butter, divided
  • 1 lb. shrimp, peeled and deveined, tails removed
  • kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 egg yolk
  • 1 c. cream
  • 1/2 c. whole milk
  • 1 c. freshly grated Parmesan, plus more for garnish
  • 1 tbsp. Chopped parsley, for garnish

Directions

  1. Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed.
  2. In a large skillet over medium heat, heat 1 tablespoon butter until melted.Add shrimp, season with salt and pepper and cook until pink and completely opaque, about 6 minutes. Remove shrimp from skillet and reserve.
  3. Into the pan, add remaining tablespoon butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk the egg yolk in with the cream and milk and stir mixture into the garlic and butter. Bring to a low simmer and add the Parmesan, cooked pasta and shrimp, tossing to combine. Season with salt and pepper.
  4. Garnish with more pepper and parsley. Serve.

Shoyu Chicken

Ingredients

  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1 cup water
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon ground black pepper
  • 1 tablespoon dried oregano
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon ground cayenne pepper (optional)
  • 1 teaspoon ground paprika (optional)
  • 5 pounds skinless chicken thighs

Directions

  1. Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
  3. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.

Strawberry-Banana Margarita

Ingredients

  • 1 cup strawberries, hulled and halved
  • 1 ripe banana, peeled and sliced
  • 4 1/2 ounces (1/2 cup plus 1 tablespoon) tequila
  • 1 1/2 ounces (3 tablespoons) triple sec
  • 2 tablespoons fresh lime or lemon juice
  • 1 cup crushed ice

Directions

  1. Place strawberries and banana slices on a plate and freeze at least 1 hour. Place all ingredients in a blender and blend until smooth but still very thick. Pour into chilled margarita or other stemmed glasses.

Glowing Green Juice

Ingredients

  • 5 stalks celery, chopped
  • 2 Anjou pears, chopped
  • 1 Granny Smith apple, chopped
  • Stems from 1 bunch fresh cilantro
  • 1 small serrano chile, seeded
  • 1/2 lemon, peeled
  • 1/2 lime, peeled

Directions

  1. Juice celery, pears, apple, cilantro stems, serrano chile, lemon, and lime in an electric juicer. Divide between 2 tall glasses; serve immediately.

Garlicky Spaghetti

Ingredients

  • 6 cloves garlic, divided
  • 1/4 c. extra-virgin olive oil, divided
  • 1 1/2 c. panko bread crumbs
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • 1 lb. dry spaghetti
  • 1 tbsp. butter
  • 3 oil-packed anchovy filets, minced (optional)
  • Juice and zest of 1/2 lemon
  • 1/3 c. freshly grated Parmesan (optional)
  • 1/3 c. freshly chopped parsley

Directions

  1. Mince 3 garlic cloves. In a large skillet over medium-high heat, heat 3 tbsp olive oil. Add breadcrumbs and minced garlic and season with crushed red pepper flakes and salt. Cook until bread crumbs or golden and garlic is fragrant, about 3 minutes. Remove breadcrumbs onto a paper towel lined plate and wipe out skillet.
  2. Thinly slice remaining 3 cloves garlic. Place a large pot of salted water over high heat and bring to a boil. Prepare spaghetti according to package instructions, reserving at least 1 cup pasta water.
  3. Meanwhile, return skillet to medium heat and add remaining tablespoon of olive oil and butter. When butter is melted, add sliced garlic and anchovies if using. Cook until garlic is fragrant and anchovies are dissolved, about 2 minutes. Lower heat to medium-low until pasta is done cooking.
  4. Add pasta to skillet and toss. Stir in lemon juice, lemon zest, and Parmesan if using. Add pasta water to thicken sauce as needed. Stir in parsley and 3/4 of the bread crumbs and toss. Top with remaining bread crumbs and serve immediately.