Libyan Aharaimi (Fish in Tomato Sauce)

2 large red bell peppers 3 pounds fresh tomatoes 1/4 cup extra-virgin olive oil 1 medium yellow or white onion, diced 6 to 7 garlic cloves, finely chopped 1 tablespoon finely chopped small red chile, like cayenne, habanero or Scotch bonnet 1 teaspoon ground cumin 1 teaspoon ground caraway 1/2 teaspoon ground cinnamon 1 teaspoon… Continue reading Libyan Aharaimi (Fish in Tomato Sauce)

Moroccan Baked Fish With Potatoes, Peppers and Olives

2 large cloves garlic, minced 1 tablespoon minced flat-leaf parsley leaves 1 tablespoon minced cilantro leaves 1 teaspoon ground cumin 1 teaspoon paprika, preferably hot 1 pinch saffron threads, crushed 2 tablespoons white wine vinegar Juice of 1 lemon 1 tablespoon tomato paste 1 and 1/2 pounds fish fillets (4 fillets): fluke, black sea bass,… Continue reading Moroccan Baked Fish With Potatoes, Peppers and Olives

Mayo-Grilled Shrimp with Chile and Garlic

6 garlic cloves 1/2 to 1 fresh hot chile, such as jalapeño or Fresno (depending on the chile’s kick and your heat tolerance) 1/4 cup mayonnaise 1 1/2 teaspoons kosher salt (such as Diamond Crystal) Heaping 1/4 teaspoon baking soda 1 1/2 pounds large shrimp, peeled and deveined, tails on, patted dry Prepare a charcoal… Continue reading Mayo-Grilled Shrimp with Chile and Garlic

Sazon Chicken Breasts

4 garlic cloves, minced 1/4 cup fresh orange juice, from 2 small oranges (preferably mandarin) 2 tablespoons olive oil 2 tablespoons homemade or store-bought basic sazón seasoning 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 4 medium boneless, skinless chicken breasts (about 1 ½ pounds), trimmed of excess fat In a small food processor, combine… Continue reading Sazon Chicken Breasts

Sazon Seasoning

2 tablespoons fine sea salt 2 tablespoons ground annatto or sweet paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground cumin 1 tablespoon ground turmeric 1/2 teaspoon ground black pepper In an airtight container, combine all ingredients. Cover and shake well to incorporate.

Pandan Bread Pudding with Coconut Sauce

425 grams stale bread see notes 480 ml canned coconut milk or whole milk or non-dairy milk 40 gr coconut oil melted, plus more for greasing pan 60 gr palm sugar or coconut sugar, more or less to your taste 3 large eggs 1/4 tsp salt 1 tsp pandan essence optional FOR HOMEMADE PANDAN EXTRACT:… Continue reading Pandan Bread Pudding with Coconut Sauce

Pressure Cooker Congee

2 to 3 cups diced roasted duck, chicken or turkey (preferably dark meat), with some of the skin 1 cup jasmine rice, rinsed 1 1/2 teaspoon fine salt, plus more to taste 1/2 teaspoon ground white pepper, plus more to taste 2 cups chopped romaine (optional) Thinly sliced scallions, for garnish Thinly slivered ginger, soy… Continue reading Pressure Cooker Congee

Muffin Pan Crispy Potato Stacks

2 lbs Russet potatoes 4 Tbsp butter unsalted, melted 1 tsp fresh thyme leaves 1/2 cup parmesan cheese 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp freshly ground black pepper Preheat your oven to 400 F (204 C). Oil your muffin pan to prevent sticking. Melt the butter and pour it over a large… Continue reading Muffin Pan Crispy Potato Stacks

Basic Roast Turkey Breast

1 3- to 6-pound turkey breast 2 tablespoons olive oil or melted butter Salt and freshly ground black pepper Heat oven to 450 degrees. Place turkey in roasting pan; brush with oil or butter, and season with salt and pepper. Place turkey in oven, and roast for 40 to 60 minutes, depending on size, basting… Continue reading Basic Roast Turkey Breast

Sour Cream Fruit Dip

1 cup sour cream 2 tablespoons brown sugar 1?2 teaspoon vanilla extract Mix sour cream, brown sugar and vanilla extract together. Let stand in refrigerator for flavors to combine (at least an hour or two or even better overnight). Try spreading over baked pre-made sugar cookie dough and putting fruit on top for fruit pizza.

Stovetop Macaroni and Cheese

For the mac and cheese: 1/2 teaspoon salt 4 cups grated cheese (3 cup minimum if you’re short; either an aged or sharp cheddar or a blend of cheddar and Gruyère) 1 pound short-cut pasta (regular or whole wheat macaroni, cavatappi, and penne are all good options) 4 tablespoons butter 1/3 cup all-purpose flour 1… Continue reading Stovetop Macaroni and Cheese

Step-by-Step Turkey Roasting

Preheat oven to 450. Remove plastic rack. Place turkey in roasting pan, the place on a baking sheet for stability. Remove the giblets and neck. Save to stock or freeze for later use. Add 1 cup turkey or chicken stock or water to roasting pan along with any additional vegetables. Place turkey in preheated oven,… Continue reading Step-by-Step Turkey Roasting

Hmong Egg Rolls

5 1/4 ounces/150 grams vermicelli bean thread noodles (preferably Lungkow brand) 1 1/2 cups shredded green cabbage 1 1/2 cups shredded carrots 3/4 cup chopped green onion 3/4 cup chopped cilantro 3 eggs, beaten 2 tablespoons minced garlic 2 tablespoons oyster sauce 1 tablespoon kosher salt 1 teaspoon black pepper In a large bowl, soak… Continue reading Hmong Egg Rolls

Cottage Cheese Breakfast Bowl

3/4 cup low-fat cottage cheese 3/4 cup fresh raspberries, blueberries, and/or blackberries 1/4 cup peeled and sliced kiwifruit 1/4 cup granola 2 tablespoon snipped dried apricots 1 teaspoon chia seeds 2 tablespoon granola Spread cottage cheese in a wide, shallow bowl. Top with remaining ingredients.

Savory Breakfast Bowl with Eggs, Potatoes, and Avocado

2 teaspoons olive oil 1 small clove garlic, minced 2 cups spinach 1/2 cup halved cherry or grape tomatoes 1/4 avocado, sliced 1/2 cup cooked potatoes seasoned with Everything Bagel 1 to 2 eggs (fried, scrambled, soft boiled, whatever your preference) Sea salt and freshly ground black pepper, to taste Sprinkle of feta cheese or… Continue reading Savory Breakfast Bowl with Eggs, Potatoes, and Avocado

Guacamole and Egg Breakfast Bowl

1 egg room temperature 1 cup baby spinach leaves 1/8 red onion peeled and finely sliced 1 small piece toast chopped into chunks 1 tbsp sour cream 2 tsp sweet chilli sauce Pinch black pepper Guacamole: 1 ripe avocado peeled, de-stoned and roughly chopped 1/8 red onion peeled and finely chopped 1 tbsp chopped coriander/cilantro… Continue reading Guacamole and Egg Breakfast Bowl