Tofu Scramble

Ingredients

  • 2 14-ounce blocks extra-firm tofu
  • 2 tablespoons vegetable oil
  • 1 small onion, chopped
  • 1 small green bell pepper, finely chopped
  • 1 small red bell pepper, finely chopped
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons ground turmeric
  • 1 15-ounce can black beans, rinsed, drained
  • 1/4 cup coarsely chopped fresh cilantro
  • Kosher salt, freshly ground pepper
  • 4-6 whole wheat tortillas, warmed
  • Garnishes: salsa, chopped avocado, grated cheddar, sliced scallions, and hot pepper sauce (optional)
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Hot Chocolate Meringue Cake

Ingredients

  • Parchment paper
  • 6 egg whites
  • 1 tbsp. cream of tartar
  • 1 1/4 c. sugar
  • 3 tbsp. Sifted Cocoa
  • Tsp. cayenne pepper
  • 4 c. Whipped cream

Directions

  1. To make the cake: Heat oven to 200 degrees F. Line two baking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.
  2. Beat egg whites and cream of tartar until foamy. Stream in 1 1/4 cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.
  3. Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.
  4. Cool on the pan on a wire rack. Store in a very dry, cool place.
  5. Fill the layers with whipped cream and serve within 2 hours.

Pineapple Chicken

Ingredients

  • 1 tbsp. vegetable oil
  • 1 lb. boneless skinless chicken thighs, cut into 1″ pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 red bell pepper, chopped
  • 3/4 c. canned pineapple juice
  • 1/4 c. low-sodium soy sauce
  • 1/4 c. brown sugar
  • 2 tbsp. hoisin sauce
  • 2 cloves garlic, minced
  • 1/2 jalapeño, minced (seeded if desired)
  • 2 tsp. cornstarch
  • 1 c. pineapple chunks
  • 1/4 c. cashews
  • Sliced green onions, for serving
  • Cooked white rice, for serving
  • Lime wedges, for serving

Directions

  1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook, turning occasionally, until golden, 5 minutes. Stir in bell pepper and cook until just tender, 3 minutes more.
  2. Meanwhile, in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer. Make a slurry: In a small bowl whisk together 2 tsp. water and cornstarch until combined, then whisk into saucepan. Cook until thickened, about 5 minutes.
  3. Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews.
    Garnish with green onions and serve with rice and lime.

Chocolate Chip Twinkies

Ingredients

For the Twinkies
  • A few squirts Non-Stick Cooking Spray
  • 225g Plain White Flour
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 2 tbsp Whole Milk
  • 4 tbsp Unsalted Butter
  • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  • 5 Large Eggs
  • 12 tbsp Unrefined Golden Caster Sugar (we like Billington’s)
  • ¼ tsp Cream of Tartar
  • A handful Chocolate Chips
For the Filling
  • 170g Nutella
  • 170g Unsalted Butter
  • 170g Icing Sugar (we like Silver Spoon)
  • ½ tsp Vanilla Extract (We Like Nielsen Massey)
    For the Chocolate Dip
  • 50g Chocolate Chips (Melted)
  • A Handful Sprinkle Decorations

Cranberry Orange Braided Bread

Ingredients

STARTER
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup cool water
  • 1/8 teaspoon instant yeast
DOUGH
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/4 teaspoons salt
  • 2 teaspoons SAF Gold instant yeast
  • 1/3 cup granulated sugar
  • 1/4 cup (4 tablespoons) soft unsalted butter
  • 2 large eggs
  • 1 large egg yolk, white reserved
  • 1/4 teaspoon Fiori di Sicilia flavor*grated peel of 1 large orange
FILLING
  • 3/4 cup dried cranberries
  • 3/4 cup walnuts
  • 1/2 cup Sticky Bun Sugar
TOPPING
  • pearl sugar or sparkling sugar, for decorating

Rum Daisy

Ingredients

  • 30 ml golden rum
  • 1/2 teaspoon sugar syrup
  • 4 cubes ice cubes
  • 15 ml lemon juice
  • 1/4 teaspoon grenadine syrup
  • 1 slice orange

Directions

  1. Pour all the liquid ingredients over ice and shake well until frosted.
  2. Strain and pour into a half-filled tumbler with ice.
  3. Garnish with an orange slice and serve.

Pistachio Thumbprints

Ingredients

  • 1/3 cup finely chopped raw pistachios
  • 1 log Honey-Vanilla Sablé Dough
  • 1/2 cup sweetened pistachio paste
  • 4 tablespoons unsalted butter, room temperature

Directions

  1. Preheat oven to 350°F. Place pistachios in a small bowl. Unwrap dough and slice crosswise into 18 pieces and roll each between the palms of your hands into smooth balls. Press gently into pistachios to coat half of each ball, then place, pistachio side up, on a parchment-lined baking sheet, spacing about 2″ apart.
  2. Bake cookies until barely golden, 8–10 minutes. Remove from oven and press the handle of a wooden spoon about three-quarters of the way down into the center of each cookie to make a round indentation, and wiggle in a circular motion to widen. Return to oven; bake until golden brown, 5–8 minutes. Let cool on baking sheet.
  3. Using an electric mixer on medium speed, beat pistachio paste and butter in a small bowl until light and fluffy, about 30 seconds. Dollop 1–2 tsp. pistachio mixture into the indentation in each cookie.