Chicken Noodle Soup

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, cut diagonally into 1/2-inch-thick slices
  • 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 quarts chicken stock, recipe follows
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded cooked chicken
  • Kosher salt and freshly ground black pepper
  • 1 handful fresh flat-leaf parsley, finely chopped
Chicken Stock:
  • 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
  • 2 carrots, cut in large chunks
  • 3 celery stalks, cut in large chunks
  • 2 large white onions, quartered
  • 1 head of garlic, halved
  • 1 turnip, halved
  • 1/4 bunch fresh thyme
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
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Paleo Chocolate Chip Cookies

Ingredients

  • 2 c. almond flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. kosher salt
  • 1/4 c. butter, room temperature
  • 1/4 c. almond butter
  • 3 tbsp. honey
  • 1 large egg
  • 1 tsp. pure vanilla extract
  • 1 c. semisweet chocolate chips
  • Flaky sea salt, for garnish

Directions

  1. Preheat oven to 350º and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, baking soda, and salt. Using a hand mixer, add butter, almond butter, honey, egg, and vanilla and mix until combined.
  2. Fold in chocolate chips, then add tablespoonfuls of batter to prepared baking sheet. Sprinkle cookies with flaky sea salt.
  3. Bake until edges are golden, 13 to 15 minutes.

Lemon Pepper Chicken

Ingredients

  • 1/2 c. all-purpose flour
  • 1 tbsp. lemon pepper seasoning
  • 1 tsp. kosher salt
  • 2 lemons, divided
  • 1 lb. boneless skinless chicken breasts, halved
  • 2 tbsp. extra-virgin olive oil
  • 1/2 c. low-sodium chicken broth
  • 2 tbsp. butter
  • 2 cloves garlic, minced
  • Freshly chopped parsley, for garnish

Directions

  1. Preheat oven to 400°. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
  2. In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
  3. To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, 15 minutes.
  4. Spoon sauce on top of chicken and garnish with parsley.

Plum Cake

Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup sour cream
  • 3 plums, halved, pitted, and cut into eighths
  • Confectioners’ sugar, for dusting

Classic Baguettes

Ingredients

STARTER (POOLISH)
  • 1/2 cup cool water
  • 1/16 teaspoon active dry yeast or instant yeast
  • 1 cup King Arthur Unbleached All-Purpose Flour*
DOUGH
  • 1 1/2 teaspoons active dry yeast or instant yeast
  • 1 cup + 2 tablespoons lukewarm water
  • All of the starter
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour*
  • 2 teaspoons salt

SPAM® Fries with Spicy Garlic Sriracha Dipping Sauce

Ingredients

  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • 1 pinch salt
  • 1 cup mayonnaise
  • 1 tablespoon sriracha sauce
  • 1 tablespoon ketchup
  • 1 quart vegetable oil for frying
  • 2 (12 ounce) cans fully cooked luncheon meat (such as SPAM®), cut into French fry-size slices

Directions

  1. Process garlic, paprika, and salt in a food processor until smooth. Add mayonnaise, sriracha sauce, and ketchup; process until sauce is well-combined. Transfer sauce to a bowl, cover the bowl with plastic wrap, and refrigerate until chilled.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Rinse luncheon meat ‘fries’ with cool water and pat dry.
  3. Working in batches, cook ‘fries’ in preheated oil until browned and crispy on the outside and still moist on the inside, 4 to 6 minutes. Remove to a paper towel-lined plate. Transfer ‘fries’ to a plate and serve with chilled dipping sauce.