Category Archives: Recipes

Chicken Braised with Coconut Milk

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  • 2 cloves garlic
  • 1 (3-inch) piece fresh ginger
  • 2 pounds bone-in, skin-on chicken thighs (4 to 6)
  • 1 1/2 teaspoons kosher salt, divided
  • 2 tablespoons canola oil, divided
  • 3 tablespoons Thai green curry paste
  • 1 (13 to 14-ounce) can full-fat coconut milk

For garnish:

  • 1/2 bunch fresh cilantro
  • 1/2 small red onion
  • 1 small jalapeño pepper
  • 1 medium lime
  1. Arrange a rack in the middle of the oven and heat the oven to 350°F.
  2. Mince 2 garlic cloves, then peel and finely chop 1 (3-inch) piece fresh ginger (about 2 tablespoons). Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels, then season all over with 1 teaspoon of the kosher salt.
  3. Heat 1 tablespoon of the canola oil in 10-inch cast iron or oven-safe skillet over medium-high until shimmering. Working in batches if needed, add the chicken skin-side down and cook until the fat is rendered and the skin is golden-brown, 7 to 8 minutes. Transfer the chicken to a plate. Pour out the rendered fat and let the pan cool for 5 minutes.
  4. Place the pan back over medium heat. Add the remaining 1 tablespoon canola oil, garlic, and ginger, and cook until fragrant, 3 to 4 minutes. Add 3 tablespoons green curry paste and cook, stirring frequently, until slightly darkened in color and aromatic, 3 to 4 minutes. Add 1 can coconut milk and the remaining 1/2 teaspoon kosher salt, stir to incorporate, and bring to a simmer. Continue to simmer until the curry paste is completely dissolved, 3 to 5 minutes.
  5. Return the chicken to the pan skin-side up in a single layer. Bake uncovered until the sauce is bubbling and an instant-read thermometer registers 165°F in the thickest piece of chicken, 25 to 30 minutes. Meanwhile, prep the garnishes: coarsely chop 1/2 bunch fresh cilantro, thinly slice 1/2 small red onion and 1 small jalapeño, and cut 1 lime into wedges.
  6. Garnish the chicken with the cilantro, red onion, and jalapeño. Serve with the sauce spooned over chicken and lime wedges for squeezing.

Molasses Cookies with Sourdough

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  • 1/2 Cup sourdough starter (recently fed)
  • 1 Cup Brown sugar
  • 1/4 Cup softened Butter
  • 1/4 Cup molasses
  • 1 egg
  • 2 Cups all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp, baking powder
  • 1 tsp. pumpkin pie spice
  • 1 tsp. Cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • Additional Ingredient: 3 tablespoons sugar for rolling cookies
  1. Preheat oven to 325 degrees
  2. In a medium bowl Sift together the dry ingredients. Set aside.
  3. In a large bowl beat sourdough discard, brown sugar, butter, egg and molasses (I’m using an electric mixer)
  4. Mix the dry ingredients into the wet mixed ingredients with a large wooden spoon.
  5. Shape dough by rounded Tablespoonful into one inch balls.
  6. Dip tops into sugar
  7. On ungreased cookie sheet, place balls, sugared side up about 2 inches apart.
  8. Bake 13 to 16 minutes or until cookies are set and appear dry.
  9. Immediately remove from oven, and place cookies on cooling rack.

Peanut Butter Cookies with Sourdough

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  • 1 cup sourdough starter
  • 1 cup peanut butter
  • 1/2 cup organic coconut oil
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt

Preheat Oven to 350 Degrees F.

In a large mixing bowl: Mix together the brown sugar, peanut butter, vanilla and softened coconut oil.

Add in the sourdough starter, and eggs. Mix Gently until combined.

In a smaller mixing bowl Sift together the dry ingredients (except the chips).

Add the dry ingredients into the wet in thirds, mixing after each addition.

Roll the dough into one inch balls.

Place each ball 2 to three inches apart on your lined baking sheet. They will expand and need room on the sheet.

Bake 9 to 10 minutes until the cookies are LIGHTLY browned (took mine 15 minutes)

Remove from oven and let sit 5 minutes.

Remove to cooling racks. Serve.

Granola Bars

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  • 1 1/2 cups rolled oats
  • 1/2 cup raw almonds, walnuts or pecans
  • 1 heaping cup of packed dates
  • 2 tbsp. chia seeds
  • 2 tbsp. sunflower seeds
  • 2 tbsp. flax seeds
  • 2 tbsp. hemp seeds
  • 1/4 cup maple syrup or honey
  • 1/4 cup peanut or almond butter

Toast oats and almonds in a 350 degree oven for 13-15 minutes or until slightly golden.

Process dates in a food processor until small bits remain (about 1 minutes). It should form a dough-like consistency.

Place oats, almonds and dates in a large mixing bowl. Add seeds and set aside.

Warm honey and nut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates. Mix thoroughly (either hands or spoon).

Transfer to 8×8 dish or small pan lined with plastic wrap or parchment paper.

Cover with parchment or plastic wrap and press down with something flat to pack them tightly. Chill in the fridge or freezer for 15-20 minutes to harden.

Remove bars from dish and chop into 10 even bars.

Cereal

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  • 3 cups puffed barley
  • 1 cup steel cut oats
  • 1 cup TVP
  • 2 tbsp. flax seed
  • 2 tbsp. chia seeds
  • 1/2 cup sliced almonds
  • 4 egg whites
  • 1/3 cup maple syrup or honey
  • 2 tsp. ground cinnamon

Preheat oven to 350 degrees

Mix all dry ingredients in a large bowl.

In a separate bowl, whisk together egg whites and sweetener. Add to dry ingredients and mix very well, ensuring all is coated in egg whites.

Line a baking sheet with parchment paper and add mixture in an even layer.

Bake 12-15 minutes, then remove from oven and flip cereal.

Bake for another 10-13 minutes.

Cool and then store.

Coconut Rice

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  • 1 cup rice
  • 1 cup coconut milk
  • 1 cup water
  • 1/4 tsp. salt
  • 1 tsp. cane sugar (optional)
  • 2 tbsp. unsweetened shredded coconut (optional)

Add rice, coconut milk, salt, sugar and coconut to a large saucepan and bring to a boil over high heat. Lower heat to a simmer and cover.

Simmer until water is completely absorbed and rice is tender – 10-25 minutes.

Remove from heat, fluff with a fork, put lid back on, and let rest for 10 minutes so the moisture redistributes.

Roasted Brussel Sprouts with Miso

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  • 1 tbsp. miso paste
  • 2 tbsp. rice vinegar
  • 1 tbsp. maple syrup
  • 1 pinch salt
  • 2 tbsp. olive il

Preheat oven to 400 degrees.

Add trimmed and halved brussel sprouts to a mixing bowl and season with salt, pepper, and oil.

Mix miso glaze and set aside.

Cut brussel sprouts in a cast iron pot/pan for 2-3 minutes; then add 5 smashed garlic cloves.

Bake brussel sprouts and garlic for 10-15 minutes.

After cooking, immediately halve the miso glaze and mix brussel sprouts in. Use remaining sauce as a dipping sauce.

Chicken Marinated with Yogurt

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  • 1/2 cup plain yogurt
  • 2 cloves minced garlic
  • 1 tbsp. lemon juice
  • 1/2 tsp. cinnamon
  • 1/2 tsp. oregano
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 2 chicken breasts
  • 1 tbsp. cooking oil

Combine yogurt, garlic, lemon juice, cinnamon, oregano, salt, nutmeg and cloves.

Slice the chicken breasts into thinner pieces, and then pound until 1/2-3/4 inch thick.

Place the chicken in a shallow dish and pour the marinade over top. Refrigerate for 30 minutes or up to 24 hours.

Heat oil in a skillet, add chicken and cook until browned.

Fish Sauce

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  • 1 1/4 cup water
  • 1/4 cup dulse
  • 1/4 cup dried shiitake mushrooms
  • 2 tsp. salt
  • 1 1/4 tsp. miso
  • 1-2 tbsp. tamari

In a saucepan, add water, dulse, mushrooms and salt. Bring to a boil, then reduce heat, cover and let simmer for 15-20 minutes.

Let cool slightly. Pour liquid through strainer, pressing to squeeze out any liquid.

In the bowl, add miso and tamari.

Ramen with Peanut Butter

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  • 2 tbsp. peanut butter
  • 1 tbsp. chili garlic sauce
  • 1 tbsp. soy sauce
  • 1 tbsp. brown sugar
  • 1 packet ramen noodles
  • green onions

Combine peanut butter, chili garlic sauce, soy sauce and brown sugar into a smooth paste.

Take 1/4 cup of the boiling water and stir into the paste.

Cook ramen noodles for 2-3 minutes.

Drain noodles, pour the sauce over top. Top with green onions.