Butter Chicken Sauce
Ingredients
1/4 cup butter or oil
1/2 onion, diced
2-3 tbsp garlic
1 small can tomato paste
1 tbsp paprika
1 tsp turmeric
1 1/2 tsp salt
1 tsp cumin
2 tsp garam masala
1 tsp ground coriander
1 tsp cayenne
1 1/2 whipping cream or coconut milk
1 1/2 cups broth
Big ol bunch of spinach
1 cup roasted cauliflower
Chickpeas (optional)
STEPS
Heat butter or oil in medium pot on medium heat until melted.
Add crushed garlic and cook until soft and fragrant.
Add tomato paste and stir until colour slightly darkens.
Lower heat to low and add spices Stir well, cooking for about 5 minutes.
Stir in broth and cream.
Add Vegetables, chickpeas, or cooked meat at this point.
Turn off heat and let the beautiful scent that now whispers throughout your home seduce you into a pre dinner dream.
Yeast Free Cinnamon Buns
Ingredients
Dough:
2 cups flour, sifted
2 tbsp sugar
4 tsp baking powder
1 tsp salt
3 tbsp butter
3/4 cup milk
1/2 tsp vanilla
Filling:
4 tbsp butter
1 cup of brown (or white) sugar
3 tsp cinnamon
1/4 tsp salt
pinch of pepper
Icing (optional)
1/2 cup butter, softened
1 package cream cheese (softened)
1 tsp vanilla
3 cups powdered sugar
STEPS
Set oven to 400F. Mix filling ingredients together like a boss until it's nice and crumbly.
Sprinkle 1/2 of the mixture into the bottom of a 9 x 9 pan.
In a big ol' bowl mix together dry ingredients for dough. Cut in the softened butter with a pastry cutter or your clean hands until it looks the size of peas.
Stir in your milk to form dough, once it kind of comes together pour onto a slightly floured surface, knead a bit until a soft ball forms, and roll into a 1/4 inch thick rectangle. Spread remaining filling over dough rectangle.
Roll her up, long side to long side, squeezing very gently as you go to create an even roll. Slice with a sharp knife into 12 pieces.
Place into prepared pan, not touching, but really if they touch it's fine. Bake for 20 - 25 minutes
For Icing: Beat together butter and cream cheese on medium for 2-3 minutes until smooth, stir in vanilla and powdered sugar until icing is thick and spreadable. Add a drizzle of Cointreau if you're feeling fancy.
Once buns have cooled slightly, spread that icing THICK and enjoy with a hot cup of coffee.
Bacon Wrapped Poached Egg and Mushroom Stuffed Avocados.Yeah.
Ingredients
Eggs & Avocados
4 large eggs
Splash of Vinegar
Pinch of Salt
4 just ripe avocados
Juice of 1/2 lemon
Salt and pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon chili powder
1 tsp paprika
Mushrooms
Two cups Mushrooms of your Choice
Sprig of Fresh Thyme
A few tbsp Chopped Fresh Dill
Splash of White Wine
1 tsp chili powder
1 tsp onion powder
1 tsp oregano
Splash of Worcestershire
12 slices thick cut bacon
1 tablespoon Grapeseed Oil
Hollandaise Sauce to Coat
STEPS
Half the Avocados, taking out the pit and a wee bit of flesh from the center so that the eggs and mushrooms are able to fit.
Splash lemon juice over avocados to keep em fresh.
Sprinkle with spices. Pat in a bit of the mushroom mixture into all hulls of avocado, leaving space for poached egg. Gently place poached egg into one half of hulled avocado, placing other half overtop.
With caring hands, wrap bacon around avocado, starting from the top, and joining with a toothpick once strip runs out. In a nonstick skillet, render out a bit of the bacon fat, turning gently with tongs when need be, 3-5 minutes.
Place avocados onto a baking sheet topped with a cookie cooling rack. Put into oven for about 10-12 minutes until crisp and browned.
Remove from oven and coat in a fuck ton of hollandaise. Enjoy the heck out of your day.
Tortillas
Ingredients
Tortillas (Makes 16)
*Recipe adapted from British Columbia from Scratch
540 grams flour
2 tsp salt
1/2 tsp baking powder
60 grams olive oil
270 grams warm water
STEPS
Whisk together dry ingredients in large bowl. Drizzle oil in to flour mixture and mix with fork until fine clumps are formed. Stir in warm water with fork until shaggy looking dough forms. Add a bit more water 1tsp at a time if it needs it.
Turn dough onto slightly floured surface and knead until smooth, about 3 minutes. Place ball into clean bowl and cover with plastic wrap for 30 minutes.
Divide ball into 16 smaller balls. Roll out into 8” circles on slightly floured surface, if they’re not perfect circles do not fret, that’s the beauty of homemade babe.
Heat a large nonstick skillet (or cast iron if we’re feeling brave) over medium heat, Place tortilla on hot dry skillet until it bubbles and puffs. Flip over and cook for about 30 seconds. Keep warm in oven until ready to use, or, store in fridge, or, you can freeze between parchment and wrapped in plastic if you’d like.
Yogurt Flatbread (Makes 6)
Ingredients
2 cups flour
1 tsp baking powder
1 tsp sugar
3/4 tsp salt
1 cup yogurt
3 tbsp oil
Butter to top
(you can also add garlic powder, onion powder, coriander, cumin, rosemary, oregano, chili, etc., to flavor the batter to your liking) (ALSO you could add raw garlic to your butter, or cinnamon sugar to meet your cravings).
STEPS
In a big ol' bowl mix together the dry ingredients. Add yogurt and 1 tbsp of oil. Stir with wooden spoon or spatula until nice and sticky / resembles a swamp creature. Turn onto a well-floured surface, and knead until smooth and not a swamp creature.
Divide dough into 6 pieces, and cover with a kitchen towel to rest for 20 minutes. After resting roll each piece into a circle, about 1/8 inch thick.
Heat 1tsp oil in a heavy pan (cast iron is optimal here) over medium heat. Cook 1 piece of dough until surface bubbles and sides look "puffy" about 1-2 minutes. Flip, and cook for about 30 seconds to a minute more. Repeat, wiping pan clean between each piece. Brush with butter and serve hot.
Use leftovers for pizza bases if you're into that sort of thing.
Stuffed Blueberry French Toast.
Ingredients
1 cup brown sugar
1 ¼ tsp cinnamon
¼ cup butter, melted
12 slices nice, thick, white bread
1 ½ cups of fresh blueberries
5 large eggs
1 ½ cups milk
1 tsp vanilla (or rum)
½ tsp salt
STEPS
Combine brown sugar, cinnamon, and melted butter. Mix well, and sprinkle ⅓ mixture evenly in bottom of 9 x 13” pan.
Cover with 6 slices of bread. Sprinkle another ⅓ of sugar mixture over bread and scatter blueberries on top.
Place remaining bread on fruit. Sprinkle with rest of sugar.
Beat eggs, milk, vanilla and salt together. Pour evenly over bread. Press down lightly. Cover with lid or plastic wrap and place in refrigerator overnight. OR let stand at room temp for 2 hours.
Bake, uncovered at 350F for 40-45 minutes, or until puffy and golden.
Serve with bacon, because you aren’t a Sadist.
Everything Bagel Pierogis.
Ingredients (makes 50)
Dough:
2 1/2 cups all-purpose flour, plus more for dusting
1 3/4 cups sour cream, divided (you’ll use some for the dough and the rest for the delicious sour cream sauce)
1/2 tsp baking powder
2 large eggs
1 tsp salt
Filling:
4 medium potatoes, boiled and riced (mashed realllyyy well if you don’t have a ricer)
8 Slices of Smoked Salmon (I used Nanuk from Codfathers Seafood ) diced fine
2 tbsp of capers, diced very fine
1 small red onion, diced fine
Small bunch of dill, diced fine
1 tbsp fresh lemon juice
1 Package of Boursin Canada Fine Herbs and Garlic Cheese
1/2 cup of Cottage Cheese
Clove of Garlic
Sprinkle of Kosher Salt and Pepper
Sour Cream for Serving
STEPS
In a medium bowl, beat the eggs with 2/3 cup of sour cream. Sift in the flour, baking powder, and 1/2 tsp of the the salt, mixing until the dough comes together. (I used my stand mixer, and this step was done within one minute.) Knead on a flour-dusted surface until smooth, (about 10 minutes) and then wrap in plastic wrap and place in the refrigerator to rest until ready to roll out. (I’d let it sit in the fridge for at least 30 minutes.)
While dough is resting, mix together all the filling ingredients until evenly incorporated.
Remove dough from fridge. Prepare work surface with flour. Divide dough into two pieces, and then, one at a time, roll each half out to 1/16 inch thickness, dusting with flour as you go. Cut out as many circles as you can with whatever size cutter you’d like (I used a white wine glass for my little dumplings).
Place a cut circle into your hand, and fill with enough dough to be able to fold the circle in half, making sure the filling is not touching the outer edge.
Squish the two sides together, adding water to one side and sealing with some extra flour if necessary.
Squish edge with a fork to seal, flip doing the same. Place on a floured surface, and continue.
Once done, bring a large pot of water to a boil. Boil pierogies until the float to the top. Transfer to a hot pan coated with butter, duck fat, or oil. Cook until crisp.
Serve and love.
Green Matcha White Chocolate Chip Cookies.
INGREDIENTS
2 cups all-purpose flour
1 tablespoon green tea powder (matcha)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup packed brown sugar
3/4 cup unsalted butter, melted
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1/2 cup white chocolate chips
1/2 cup icing sugar
Drizzle of cream
Dash of vanilla
STEPS
Preheat oven to 325 degrees. Line baking sheets with parchment paper.
Sift flour, matcha, baking soda, and salt together in a bowl. Beat brown sugar, butter, and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg, and egg yolk until light and creamy.
Mix flour mixture into creamed butter mixture until dough is just blended; fold in chocolate chips using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
Bake in the preheated oven until edges are lightly browned, 10 minutes. Cool cookies on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
Whisk icing sugar, vanilla, and cream until a drizzly icing forms. Splatter over cooled cookies and let harden a little. Enjoy!