Curried Lentil, Tomato, and Coconut Soup

Ingredients

  • 2 tablespoons virgin coconut oil or extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 2½-inch piece ginger, peeled, finely grated
  • 1 tablespoon medium curry powder (such as S&B)
  • ¼ teaspoon crushed red pepper flakes
  • ¾ cup red lentils
  • 1 14.5-ounce can crushed tomatoes
  • ½ cup finely chopped cilantro, plus leaves with tender stems for serving
  • Kosher salt, freshly ground pepper
  • 1 13.5-ounce can unsweetened coconut milk, shaken well
  • Lime wedges (for serving)

Salted Pretzel Ice Cream with Chocolate and Peanut Butter

Ingredients

  • 1¾ cups whole milk
  • 30 small salted pretzels
  • 4 egg yolks, at room temperature
  • ⅔ cup sugar
  • 1 cup heavy cream, at room temperature
  • 3.25 oz dark chocolate, finely chopped
  • ½ cup peanut butter (or almond butter)

Directions

  1. Place the milk and pretzels into a large bowl and give it a swirl to make sure all of the pretzels are coated in milk. Cover the bowl with plastic wrap and place in the fridge for 1.5 hours.
  2. Run the milk through a strainer into a medium saucepan. Press the pretzels to release any milk. Discard the pretzels and set the saucepan aside.
  3. Prepare an ice bath by adding a handful of ice cubes to a large bowl and topping it off with some cold water. Place a slightly smaller bowl inside it with a strainer over it.
  4. In a medium bowl, whisk together the egg yolks and sugar until the mixture is smooth and pale yellow. Place the pretzel milk in the saucepan on the stove and turn the heat to medium. Stir until the milk is hot to the touch, or about 110°F if using a thermometer. Whisking the entire time, add about ¼ cup of hot milk to the egg yolk and sugar mixture. Then pour the egg mixture into the saucepan and lower the heat to medium-low. Cook, stirring constantly, until 170-175°F or until the custard has thickened and coats the back of a spoon.
  5. Pour the custard through the strainer in the ice bath. Stir in the heavy cream until completely incorporated and stir until the mixture is room temperature. Place plastic wrap on the surface of the custard to prevent a skin from forming and store in the fridge for 4-5 hours.
  6. When the custard is cold, churn it in the bowl of your ice cream maker. I use the attachment for my Kitchenaid Mixer, and it churns for about 15-20 minutes until the ice cream starts pulling away from the sides.
  7. When it’s done churning, transfer to a freezer-safe container. (I love these Oxo ones.) Stir in the chocolate chips. Briefly warm the peanut butter in a small saucepan over low heat until it becomes a bit more liquid. Drizzle it over the ice cream in a few installments, giving it a stir after each time to spread ribbons throughout the ice cream.
  8. You can serve the ice cream right away as more of a soft serve style, or freeze it until firm, about 6-8 hours. Press parchment paper against the surface of the ice cream to prevent freezer burn.

Cinnamon-Apple Flatbread

Ingredients

  • 1 cup sourdough starter, ripe (fed) or discard
  • 3/4 cup lukewarm water
  • 2 teaspoons instant yeast
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons Baker’s Special Dry Milk or nonfat dry milk
  • 3 tablespoons olive oil
FILLING
  • 4 very large firm apples, about 2 pounds
  • 1/4 cup boiled cider
  • 1/4 cup maple syrup
TOPPING
  • 1/4 cup Baker’s Cinnamon filling or cinnamon-sugar
  • 1/4 cup syrup, reserved from cooked apples
  • 2 to 3 tablespoons coarse white sparkling sugar, optional

Joy Cookies

Ingredients

  • ⅔ cup granulated sugar
  • ⅓ cup unsalted butter, softened
  • ⅓ cup canola oil
  • 1 large egg
  • 1 tablespoon milk
  • 1 teaspoon almond extract
  • 1 cup all-purpose flour
  • ⅔ cup whole-wheat flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 tablespoons melted semisweet chocolate chips
  • 3 tablespoons toasted coconut (see Tips)
  • 48 sliced almonds

Lemon Drizzle Cake

Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • finely grated zest 1 lemon
For the drizzle topping
  • juice 1½ lemons
  • 85g caster sugar

Directions

  1. Heat oven to 180C/fan 160C/gas 4.
  2. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
  3. Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.
  4. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
  6. While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle.
  7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
  8. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Chicken Stir Fry with Rice Noodles

Ingredients

  • 12 oz rice noodles
  • 3 tablespoons vegetable oil
  • 1 lb (2 medium) skinless boneless chicken breasts, sliced into bite-size strips
  • Salt and black pepper to taste
  • 1 red bell pepper (or 1/2 red and 1/2 green), sliced
  • 1 cup broccoli, chopped
  • 4 oz shiitake or portabello mushroom, sliced
  • 1 tablespoon peeled and shredded fresh ginger
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce (NOT low-sodium)
  • 2 tablespoons ketchup
  • 1 teaspoon cornstarch
  • Few drizzles of sesame oil

Directions

  1. Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
  2. In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper and place it into hot skillet and stir-fry for about 3 minutes or until just cooked through. Remove from the skillet and set aside.
  3. Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
  4. In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
  5. Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
  6. Right before serving drizzle sesame oil as season to taste with salt and pepper as desired. Grab a fork and enjoy!

BBQ Chicken and Apple Bread Pudding

Ingredients

  • 1 package (8-1/2 ounces) cornbread/muffin mix
  • 6 tablespoons butter, divided
  • 1 large sweet onion, thinly sliced
  • 2/3 cup barbecue sauce, divided
  • 2 cups diced cooked chicken
  • 2 large Nellie’s Free Range Eggs, beaten
  • 1 cup half-and-half cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/4 cups shredded Monterey Jack cheese
  • 1 small green apple, peeled and diced
  • Minced chives

Directions

  1. Prepare cornbread according to package directions and bake using a greased and floured 8-in. square baking pan. Cool. Reduce oven setting to 375°. Meanwhile, in a small skillet, heat 2 tablespoons butter over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook until deep golden brown and caramelized, 30-40 minutes. Remove from heat and set aside.
  2. Pour 1/4 cup barbecue sauce over chicken; toss to coat.
  3. Cube cornbread. Microwave remaining butter, covered, on high until melted, about 30 seconds. Whisk in eggs, cream, salt and pepper. Add caramelized onions. Pour egg mixture over cornbread cubes. Add chicken, cheese and apples. Toss gently to combine.
  4. Pour mixture into a greased 8-in. square or 1-1/2-quart baking dish; bake until bubbly and top is golden brown, about 35 minutes. Drizzle reserved barbecue sauce over bread pudding. Sprinkle with chives.