Minestrone (Pressure Cooker or Stovetop)

1 tablespoon olive oil 1 onion- diced 4–6 garlic cloves- rough chopped 1 large fennel bulb, cored, diced thinly ( or sub 2 cups chopped celery) 2 cups chopped carrots ( ½ inch thick) 2 cans beans- kidney, white beans, cannellini beans, or chick peas- rinsed, drained. ( 3 cups) 1 x 14 ounce can… Continue reading Minestrone (Pressure Cooker or Stovetop)

Spicy Butternut Squash Pasta With Spinach

Kosher salt 3 tablespoons olive oil, plus more for serving 1 medium butternut squash (about 2 1/2 pounds), peeled, seeds removed and cut into 1/2 inch cubes (about 6 cups) 1 tablespoon ground cumin (see Tip) 1/2 teaspoon red-pepper flakes, plus more as needed 1 pound penne or other tubular pasta 1 cup low-sodium vegetable… Continue reading Spicy Butternut Squash Pasta With Spinach

Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts (with Variations)

Roasted Pumpkin: 1.2kg / 2.4 lb pumpkin , skin on seeds in weight (or butternut squash or sweet potato, Note 1) 2 tbsp extra virgin olive oil 1 garlic clove , finely minced using garlic press 1/2 tsp each salt and pepper Lemon Yogurt Sauce: 3/4 cup Greek yogurt (or other plain, non sweet yogurt)… Continue reading Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts (with Variations)

Cinnamon Roasted Pumpkin or Butternut Squash

Roasted Pumpkin: 1/4 kabocha Pumpkin (1 kg / 2lb), unpeeled, deseeded, cut into 6 wedges 3 tbsp olive oil 1 tsp cinnamon 1/4 salt Black pepper Garnish: 1/2 cup plain greek yoghurt , loosened with a bit of water 1/4 lemon 1 tbsp pine nuts , toasted 1 tbsp coriander leaves 1 birds eye chilli… Continue reading Cinnamon Roasted Pumpkin or Butternut Squash

Basic Roasted Carrots with Lots of Variations

1 kg / 2 lb carrots , peeled and ends trimmed (Note 1) 2 tbsp olive oil 3/4 tsp salt 1/2 tsp black pepper 2 garlic cloves , minced using garlic press or finely grated using microplane (optional, Note 2) Optional garnish: Fresh parsley Preheat oven to 220°C/430°F (200°C fan). Cut the carrots on the… Continue reading Basic Roasted Carrots with Lots of Variations

Roasted Cauliflower Gratin with Olives

2-2 1/2 lbs cauliflower – cut into large florets (think 2 bites) 4 large shallots or 1 medium onion – diced to make about a cup 2-3 cloves garlic – minced 1/2 tsp anchovy paste – optional 12 oil cured black olives – regular kalamata will do in a pinch, chopped, plus a few for… Continue reading Roasted Cauliflower Gratin with Olives

Roasted Carrots

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths 3 tablespoons extra virgin olive oil Salt freshly ground pepper 1 teaspoon fresh thyme leaves, chopped 1/2 teaspoon oregano 3 tablespoons finely chopped flat-leaf parsley Preheat the oven to 400 degrees. Oil a sheet pan or a… Continue reading Roasted Carrots

Champagne Sherbet Punch

1/2 Gallon Raspberry Sherbet 1 can frozen pink lemonade, thawed 2 bottles champagne or sparkling wine 1 liter raspberry (or strawberry) sparkling water First add sherbet to bottom of punchbowl or large pitcher. Next, pour liquid mixture of the pink lemonade concentrate over the sherbet. Add sparkling water slowly. This will cause the sherbet to… Continue reading Champagne Sherbet Punch

Slow Cooker French Onion Soup

1/4 cup unsalted butter 6 thyme sprigs 1 bay leaf 5 pounds large sweet onions, vertically sliced (about 16 cups) 1 tablespoon sugar 6 cups unsalted beef stock (such as Swanson) 2 tablespoons red wine vinegar 1?1/2 teaspoons kosher salt 1 teaspoon black pepper 24 (1/2-ounce) slices whole-grain French bread baguette 5 ounces Gruyère cheese,… Continue reading Slow Cooker French Onion Soup

Crack Chicken (with Slow Cooker and Pressure Cooker Variations)

2 lbs chicken – boneless skinless thighs or breasts 1 packet (1 oz) Ranch seasoning 2 (8oz) blocks cream cheese 6 strips bacon 1/2 cup chicken broth 1.5 cups cheddar cheese, shredded 3 scallions, diced Crock pot method: Add chicken and chicken broth into crock pot. Sprinkle ranch seasoning all over the chicken. Place cream… Continue reading Crack Chicken (with Slow Cooker and Pressure Cooker Variations)

Extra Crispy Smashed Potatoes

20 (approx 1.5lbs/700g) Baby Potatoes 4-5 sprigs of Fresh Rosemary 2-3 heaped tbsp Duck or Goose Fat, or enough to fill the base of your pan 1 small bulb of Garlic, cloves removed & skins left on Salt, to taste Fresh Parsley, to garnish Pop your potatoes in cold water and bring to the boil… Continue reading Extra Crispy Smashed Potatoes

Thai Brussels Sprouts

3 cloves garlic 1-2 Thai chilies, or to taste 6-8 cilantro sprigs, leaves and stems separated, stems chopped 1 1/2 Tbsp palm sugar, chopped, tightly packed 1 1/2 Tbsp good fish sauce 2 Tbsp lime juice 1 small head shallots, julienned 1 lb Brussel sprouts, small to medium size, cut in half A pinch of… Continue reading Thai Brussels Sprouts

Spicy Black Bean Twice Cooked Potatoes

4-5 medium Yukon gold potatoes (scrubbed and cut into bite-sized chunks) salt 1/8 teaspoon white pepper 1/8 teaspoon five-spice powder oil 4 cloves garlic (smashed and coarsely chopped) 1-6 dried red chilies (chopped and de-seeded; depending on your tolerance for heat) 2 tablespoons black beans 1 tablespoon Shaoxing wine 1 teaspoon light soy sauce 1… Continue reading Spicy Black Bean Twice Cooked Potatoes

Caramelized Summer Fruit Tart

2 tablespoons Demerara sugar, plus more as needed 2 to 5 tablespoons granulated sugar (see Tip) 2 to 3 tablespoons cornstarch (see Tip) Pinch of kosher salt 4 cups berries, or pitted and sliced stone fruit (peaches, nectarines, apricots, plums), or rhubarb (or use a combination of stone fruit and berries) 1 tablespoon lemon juice… Continue reading Caramelized Summer Fruit Tart

No-Yeast Cinnamon Rolls

FOR THE FILLING: 1/2 cup/113 grams unsalted butter, very soft, plus more for greasing the pan 1/2 packed cup/110 grams light brown sugar 1 1/2 teaspoons cinnamon 3/4 cup/90 grams chopped pecans, toasted (see Tip) FOR THE ROLLS: 2 cups/256 grams all-purpose flour, plus more for work surface 1 tablespoon baking powder 1 teaspoon fine… Continue reading No-Yeast Cinnamon Rolls

Overnight French Toast

2 tablespoons unsalted butter, softened, plus more for baking dish 1 pound enriched bread, such as brioche, challah or panettone sliced 3/4-inch thick 1/4 cup golden raisins (optional) 6 large eggs 2 1/2 cups whole milk 1/2 cup heavy cream 1/3 cup light brown sugar 1/2 teaspoon ground cinnamon Pinch of freshly ground nutmeg 1/2… Continue reading Overnight French Toast

Stovetop Spiral-Cut Ham

2 cups Riesling or other semi-dry white wine 1 tablespoon juniper berries 1 teaspoon whole black or green peppercorns 5 whole cloves 3 tablespoons honey 1 large onion, thickly sliced 1 presliced quarter-ham (4 to 6 pounds), drained if needed ½ packed cup brown sugar 3 tablespoons whole-grain Dijon mustard Choose a pot that fits… Continue reading Stovetop Spiral-Cut Ham

Stovies

1 tablespoon lard (or beef dripping) 2 medium onions (or 1 large), roughly diced 4 tablespoons dark beer (or stout), optional 4 ounces cold roast beef, diced 1 1/2 pounds potatoes, peeled and quartered Salt, to taste Pepper, to taste 1 1/4 cups beef stock (or leftover gravy) Vegetables (any that you have leftover from… Continue reading Stovies

Slow Cooker Funeral Potatoes

1 (32-oz.) pkg. frozen, diced hash brown potatoes 4 ounces pre-shredded Cheddar cheese (about 1 cup) 4 ounces pre-shredded low-moisture part-skim mozzarella (about 1 cup) 4 ounces pre-shredded Monterey Jack cheese (about 1 cup) 1 cup sour cream 1 cup chicken broth 1 (10 1/2-oz.) can condensed cream of anything soup 1/2-teaspoon kosher salt 2… Continue reading Slow Cooker Funeral Potatoes