Coconut Rice Noodles with Ginger and Turmeric

Ingredients

  • Kosher salt
  • 5 oz. rice vermicelli
  • 2 Tbsp. virgin coconut oil or vegetable oil
  • 1 small red onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 1″ piece ginger, peeled, finely grated
  • 1 tsp. ground turmeric
  • 1 tsp. coarsely ground black pepper, plus more
  • 1 13.5-oz. can unsweetened coconut milk
  • 1½ tsp. honey
  • 1 Tbsp. fish sauce
  • Toasted unsweetened shredded coconut (for serving)

Directions

  1. Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  2. Meanwhile, heat oil in a large saucepan over medium. Cook onion and garlic, stirring often, until softened and golden, about 3 minutes. Add ginger, turmeric, and 1 tsp. pepper and cook, stirring, just until fragrant, about 1 minute. Add coconut milk, honey, and ¼ cup water. Bring to a simmer; cook until flavors come together, about 5 minutes.
  3. Mix fish sauce and noodles into broth; season with salt if needed. Divide among bowls and top with shredded coconut and more pepper.
Advertisements

Ultimate Chocolate Chip Cookies

Ingredients

  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 1/4 cups Gold Medal all-purpose flour
  • 1 teaspoon baking soda
  • 1/2  teaspoon salt
  • 1 package (12 ounces) semisweet chocolate chips (2 cups)
  • 1 cup coarsely chopped nuts, if desired

Directions

  1. Heat oven to 375ºF.
  2. In large bowl, beat granulated sugar, brown sugar, butter, vanilla and egg with electric mixer on medium speed or mix with spoon until well blended. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips and nuts.
  3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
  4. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheet. Cool on wire rack.

Lemon Cream Chicken

Ingredients

  • 1/2 cup plus 1 tablespoon all-purpose flour, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup butter
  • 1 cup chicken broth
  • 1 cup heavy whipping cream, divided
  • 3 tablespoons lemon juice
  • 1/2 pound sliced fresh mushrooms

Directions

  1. In a shallow bowl, mix 1/2 cup flour, salt and pepper. Dip chicken breasts in flour mixture to coat both sides; shake off excess.
  2. In a large skillet, heat butter over medium heat. Cook chicken in batches until a thermometer reads 165°, 5-7 minutes per side. Remove chicken, reserving drippings in pan.
  3. Add broth to skillet; bring to a boil. Simmer, uncovered, until liquid is reduced to 1/3 cup, about 10 minutes. Stir in 3/4 cup cream, lemon juice and mushrooms; cook over medium-low heat 5 minutes.
  4. In a small bowl, mix the remaining flour and cream until smooth; stir into sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add chicken; heat through.

Cranberry Swirl Cheesecake

Ingredients

  • 5 ounces graham crackers (about 8), broken into pieces
  • 2 tablespoons unsalted butter, melted
  • 1 1/4 cups plus 2 tablespoons sugar
  • 2 pounds cream cheese (four 8-ounce bars), room temperature
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract or paste
  • 4 large eggs, room temperature
  • 1 cup Classic Cranberry Sauce or store-bought cranberry sauce

Pumpkin Yeast Bread

Ingredients

  • 2 tablespoons instant or active dry yeast
  • 1/2 cup lukewarm milk
  • 2 large eggs
  • 1 1/2 cups puréed pumpkin, either fresh or canned
  • 2 tablespoons vegetable oil
  • 6 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup brown sugar
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom

Hot Ginger Coffee

Ingredients

  • 6 tablespoons ground coffee (not instant)
  • 1 tablespoon grated orange zest
  • 1 tablespoon chopped crystallized ginger
  • 1/2 teaspoon ground cinnamon
  • 6 cups cold water
  • Whipped cream, cinnamon sticks and/or additional orange zest, optional

Directions

  1. Combine the coffee, orange zest, ginger and cinnamon; pour into a coffee filter. Brew according to manufacturer’s directions.
  2. Pour into mugs; if desired, garnish with whipped cream, cinnamon sticks and orange zest.

Mini Cheddar Biscuits

Ingredients

  • 190g Cheese (we used strong cheddar)
  • 50g Butter (salted)
  • 100g Plain white flour
  • 0.5 tsp Salt
  • 1 tbsp Marmite

Directions

  1. Preheat oven to 180c (350’f or gas mark 4)
  2. Mix together all the ingredients with a spoon, or in a food processor. When they start to form a ball, knead together lightly then roll out the dough onto a lightly floured surface. You want to make it about 3 mm thick.
  3. Using a small cutter or shot glass, cut out the biscuits. Poke some holes into the biscuits using a fork. Try to keep your hands cool whilst handling the dough to prevent the cheese from melting and the dough becoming sticky. You can always refrigerate the dough for 30 minutes to bring it back down to cool.
  4. Lay the biscuits on a silicon mat or parchment paper onto a flat baking tray. Bake for 15 minutes.
  5. Leave to cool on the tray then remove the biscuits. Store in a dry place for up to 3 days.