Blueberry Quick Bread with Vanilla Sauce

Ingredients

  • 1 large egg
  • 1 cup whole milk
  • 3 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries
VANILLA SAUCE:
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream
  • 1/2 cup butter, cubed
  • 1 teaspoon vanilla extract
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Gluten-Free Citrus Sugar Cookies

Ingredients

For the cookies:
  • 1/2 teaspoon psyllium-husk powder
  • 1 1/2 teaspoon whole flax seeds
  • 1 teaspoon chia seed
  • 2 1/2 cups rice-based gluten-free all-purpose flour*
  • 2 tablespoons cornstarch
  • 1/4 teaspoon fine sea salt
  • 1 cup granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 large egg yolks
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon finely grated lime zest
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon finely grated grapefruit zest
For the glaze and topping:
  • 1 cup confectioners sugar
  • 1/8 teaspoon ground cloves
  • 2 tablespoons butter, melted
  • 1/2 teaspoon finely grated lime zest, plus 2 1/2 teaspoon lime juice
  • 1/2 teaspoon finely grated lemon zest, plus 2 1/2 teaspoon lemon juice
  • 1/2 teaspoon finely grated grapefruit zest, plus 2 1/2 teaspoon grapefruit juice
Special equipment:
  • Coffee grinder or mortar and pestle, stand or hand mixer

Braised Short Ribs with Red Wine Sauce

Ingredients

  • 2 pounds beef Short Ribs
  • 1 teaspoon vegetable oil
  • Salt and pepper
  • 1 can (10-1/2 ounces) double-strength beef broth or beef consommé
  • 1 cup dry red wine
  • 2 small onions, quartered
  • 4 cloves garlic, minced
  • 3 fresh thyme sprigs
  • 1-1/2 cups sliced mushrooms
  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 1 teaspoon minced fresh thyme
  • 2 teaspoons cornstarch dissolved in 1/2 cup dry red wine

Pear ‘n’ Fennel Pork

Ingredients

  • 4 boneless butterflied pork chops (1/2 inch thick and 6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup sliced onion
  • 1 cup sliced fennel bulb
  • 1 tablespoon butter
  • 2 tablespoons cornstarch
  • 2 cups pear nectar
  • 3 tablespoons maple syrup
  • 1/2 to 1 teaspoon ground nutmeg

Thai Lime Shrimp & Noodles

Ingredients

  • 1 cup minced fresh basil
  • 3 tablespoons lime juice
  • 4 teaspoons Thai red chili paste
  • 1 garlic clove, minced
  • 1 teaspoon minced fresh gingerroot
  • 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
  • 12 ounces uncooked angel hair pasta
  • 4 teaspoons olive oil, divided
  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (13.66 ounces) coconut milk
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons grated lime zest

Banana Pudding

Ingredients

  • 1/3 cup raw cane sugar
  • 4 Tbs. cornstarch
  • 1/8 tsp. salt
  • 3 cups coconut milk beverage (such as Silk)
  • 1 1/2 tsp. vanilla extract
  • 3 very ripe bananas, sliced
  • 48 vegan vanilla wafer cookies
  • Nondairy whipped topping for garnish, optional

Directions

  1. Place sugar, cornstarch, and salt in saucepan, and gradually whisk in coconut milk. Bring mixture to a boil over medium-low heat. Cook 5-10 minutes, or until thickened, whisking constantly. Turn off heat, stir in vanilla, then banana slices.
  2.  Line bottom of 11- x 7-inch baking dish with 24 cookies. Spread hot pudding over top, making sure bananas are submerged to prevent browning. Top with remaining 24 cookies, cover with plastic wrap, and cool. Refrigerate until cold. Top with whipped topping (if using).

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.