Chicken Katsu

INGREDIENTS:

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness salt and pepper to taste 2 tablespoons all-purpose flour

1 egg, beaten 1 cup panko bread crumbs 1 cup oil for frying, or as needed

DIRECTIONS:

1.	Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
2.	Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Perfect Sushi Rice

INGREDIENTS:

2 cups uncooked glutinous white rice (sushi rice) 3 cups water 1/2 cup rice vinegar

1 tablespoon vegetable oil 1/4 cup white sugar 1 teaspoon salt

DIRECTIONS:

1.	Rinse the rice in a strainer or colander until the water runs clear. Combine with water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Cool until cool enough to handle.
2.	In a small saucepan, combine the rice vinegar, oil, sugar and salt. Cook over medium heat until the sugar dissolves. Cool, then stir into the cooked rice. When you pour this in to the rice it will seem very wet. Keep stirring and the rice will dry as it cools.

Banana Blueberry Breakfast Cobbler

Dry layer:

1 cup old-fashioned, large flake, rolled oats

1 scoop vanilla protein powder

1/4 cup chopped walnuts

1/2 tsp. baking powder

3/4 tsp. ground cinnamon

Pinch of salt

Wet layer:

Wet layer:

1/4 cup maple syrup 

1 cup almond milk

1 large egg

2 tbsp. coconut oil, melted and cooled slightly
Blender together

Base layer:

1-2 ripe bananas, peeled and sliced

3/4 cup blueberries

Directions:

Preheat the oven to 375F.

Lightly grease a bread pan with coconut oil.

In a medium bowl, mix the dry ingredients.

In a liquid measuring combine the wet ingredients.

Spread the sliced bananas in a single layer over the bottom of the bread pan. Top with the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

Sprinkle MORE nuts and berries over the top. Bake for 40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

One Pot Wonder Thai Pasta

12 ounces linguine

4 cups vegetable broth
1/2 cup water
4 cloves garlic, thinly sliced
I tablespoon red curry paste
1 tablespoon soy sauce (and/or fish sauce, if desired)
1/2 teaspoon red pepper flakes
2 inches of a ginger root, sliced into 1/4 inch slices
1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
1 red bell pepper, cut in 1/4 inch by 2 inch pieces
3 green onions, sliced in half lengthwise and then in 2 inch pieces
1 cup roasted salted peanuts
2 tablespoons peanut butter

Add at the end of cooking:

5 cups baby spinach
Cilantro, diced (flat leaf parsley will work in a pinch)
Juice of two limes

Garnishes:

Chopped honey roasted peanuts
Mung bean sprouts

Place all ingredients except cilantro, spinach, and lime juice and garnishes in a large stockpot. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until pasta is al dente and almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot.

Remove slices of ginger and stir in cilantro and lime juice. Dish up the pasta and then sprinkle on garnishes as desired.

Homemade Taco Seasoning

Ingredients

• 1 part chili powder
• 1 part ground cumin
• 1 part garlic powder
• 1 part onion powder
• 1/4 – 1/2 part crushed red pepper

Directions

• Mix all the spices together and store in an airtight container. I store mine in the freezer!
• Use sparingly. Or liberally!

Read more: http://www.5dollardinners.com/homemade-taco-seasoning/#ixzz2ZB8U6j2S

Vanilla Ice Cream

3 cups sugar
8 Tbsp cornstarch
1/2 tsp salt
8 c whole milk
4 c heavy whipping cream
4 vanilla beans, cut length wise and scraped
4 egg yolks

Whisk together first 3 ingredients in a large saucepan. Gradually whisk in milk and cream. Add vanilla beans. Cook over medium heat, stirring constantly, until mixture thickens slightly.

Remove from heat.

Whisk egg yolks together, gradually whisk in 2 cups hot cream mixture into yolks. Add yolk mixture to remaining cream mixture, whisking constantly.

Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture, and chill 8-24 hours.

Freeze in 5 quart ice cream freezer as per freezer instructions.

Adapted from Southern Living.

Roasted Red Pepper Dip

http://www.heatherchristo.com

Ingredients

• -4 ounces roasted red peppers(packed in water and drained)
• -2 cloves garlic
• -¼ cup almonds
• -½ cup fresh parsley, rough chopped)
• -1/4 cup olive oil
• -kosher salt to taste

Instructions

1. 1. In the bowl of a food processor, combine the red peppers, garlic, almonds and parsley. Stream in the olive oil and then season to taste with kosher salt.

Feta Cheese Dip

¾ pound Feta cheese, broken into pieces
2 green onions, chopped
1 fresh red chili, stem removed, chopped
2 Tbs dill
2 Tbs oregano
¼ cup fresh lemon juice
¼ cup olive oil

1) In the bowl of a food processor, combine the feta, green onion, chili and herbs.

2) Pulse until the cheese is well combined.

3) Add the olive oil and lemon juice and puree until smooth.

http://www.heatherchristo.com

Slow Cooker French Onion Soup

INGREDIENTS:

6 tablespoons butter 4 large yellow onions, sliced and separated into rings 1 tablespoon white sugar 2 cloves garlic, minced 7 cups reduced-sodium beef broth 1 teaspoon sea salt, or to taste

1/4 teaspoon dried thyme 1 bay leaf 8 slices of French bread 1/2 cup shredded Gruyere cheese 1/3 cup shredded Emmental cheese 1/4 cup freshly shredded Parmesan cheese 2 tablespoons shredded mozzarella cheese

DIRECTIONS:

1.	Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2.	Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
3.	About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
4.	Broil bread slices until toasted, 1 to 2 minutes per side.
5.	Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
6.	Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

One Pot Wonder Tomato Basil Pasta

Serves 4 to 6 as an entree

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
1small package sliced mushrooms
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Spinach at the end
Parmesan cheese for garnish

Place pasta, tomatoes, onion, mushrooms, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Stir in 4-6 cups of spinach.

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.

Baklava

Best made 24-36 hours before serving. From Mary Dahl via Jo Dee Neilson

Pastry:

1 lb package phyllo pastry
1 c butter, melted
1 c chopped walnuts
1 c chopped pecans
1 c chopped almonds
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/3 c sugar

Brush a jelly-roll pan with melted butter. Place 6 pastry shells in the pan, brushing the top of each with melted butter using a pastry brush.
Mix the nuts, sugar, and spices together in a bowl. Spread half the nut mixture on the pastry.
Place 6 more layers of pastry on top, buttering each layer. Layer with remaining nut mixture and then remaining pastry, buttering each layer.
Cut into diamond shapes before baking.
Bake 30 minutes at 325, and then 30 more minutes at 300.

Remove from oven and immediately pour warm syrup over hot Baklava.

Syrup:

1 1/2 c sugar
6 T honey
1 1/2 c water
1 T lemon juice

Cool to room temperature, then refrigerate.

GF Pancakes

1/3 cup rolled oats
1 tsp baking powder
1/2 tsp cinnamon
1 egg
1/4 cup cottage cheese

blend together, and cook on the griddle
makes 5 pancakes
entire recipe: 3.2g fat (fat free cottage cheese), 23 g carbohydrates, 20 g protein
(serve with peanut butter to increase fat)

Rhapsody Conference Smoothie

1/2 c blueberries
spinach
2 T hemp hearts
1 t cinnamon

almond milk

after smooth, add:
1 scoop protein powder (25g protein)
blend again

Dr. Natasha Turner

Soaked Whole Wheat Sandwich Bread

Makes  loaves, 1 hamburger buns, or  dozen dinner rolls 

Soaking: The night before you want to bake, combine:

4 c. freshly ground wheat or spelt flour 1 1⁄2 c. cultured dairy product (buttermilk, kefir, or half yogurt and half

milk) 1⁄2 c. butter or lard, melted and cooled

Knead with mixer or by hand until all the flour is moist and it forms a ball. Cover and let sit on counter overnight.

Mixing: The next day, combine: 1 scant T. yeast 1⁄4 c. honey 1⁄4 c. warm water (if you can keep your finger in the water, then it’s not

too hot)

Let proof for  minutes then pour into the bowl with the dough. Add

2 eggs

1 1⁄2 t. salt

Mix on medium speed until the liquids are combined thoroughly with the soaked dough, then gradually add: 1-2 c. flour

until dough begins to come away from sides of bowl and forms a ball. 

Kneading: Continue mixing for  -10 min. Dough will change as the

gluten develops. It will lose its shape again, appearing too wet. Just wait. After about  minutes it will start to form a ball again. Don’t add more than 2 cups of flour unless the dough does not firm up on its own after 10 min. of kneading.

Rising: Cover dough with plastic wrap or a tea towel and set in a warm place to rise. (You can preheat your oven for  minutes then shut it off again to create a nice place to raise dough) When dough has doubled in size, wet your hand and punch it back down into the bowl. Let rise until double again and punch down. Grease pans with lard or butter and divide dough in half. Shape dough into loaves and set in pans to rise a third time. The minimal amount of yeast and several rising times makes this a very sturdy dough. It will rise well and not fall as easily as other doughs.

Baking: When dough is level with top of pans, preheat your oven to 350 degrees. When the dough has risen an inch above top of pans, place in oven. Bake for  minutes or until crust is dark, golden brown. While still hot, butter the tops of the loves to make a soft, tasty crust.

via Trina Holden

Fudgey Nutella Cookies

Yield: 12

ingredients:

1/2 cup + 1 tbsp all purpose flour
1 large egg
1 cup of Nutella

directions:

1. Preheat oven to 350F. Combine flour, egg and Nutella in a large bowl and mix together with a spoon until dough comes together and no flour lumps remain. Stir in chocolate chips until evenly mixed into the dough.
2. Make dough balls, about 1 1/2 inch in diameter. Place on cookie sheets, about 2 inches apart. Press down slightly on dough so the dough balls are more like very very thick round disks rather than perfectly round balls. Smooth edges that may have cracked from the pressure of pushing down on the balls, so that you have thick round smooth disks.
3. Bake for about 10 minutes. Cookies should be mostly set, but might be slightly still soft in the middle. Let cookies cool on rack until completely set. Enjoy while still slightly warm or after completely cooled.

Found here.

Roasted-Vegetable Panzanella

Gourmet | June 2006

by Melissa Roberts-Matar

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture. Yield: Makes 6 to 8 servings Active Time: 35 min Total Time: 1 hr 1 large garlic clove 1/2 cup plus 3 tablespoons extra-virgin olive oil 3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups) 3/4 lb cherry tomatoes, halved 1 teaspoon salt 1/2 teaspoon black pepper 1 lb asparagus and zucchini combined, trimmed and cubed 3 tablespoons balsamic vinegar (preferably white) 3 tablespoons capers (packed in brine), rinsed, drained, and chopped 1/2 teaspoon sugar 1 (19-oz) can cannellini beans (white kidney beans), rinsed and drained 1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice 3/4 cup chopped fresh basil Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F. Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on. Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad. While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well. Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Roasted-Vegetable-Panzanella-234991#ixzz2PpIwWDAm

Sticky Toffee Pudding

225 g dry & pitted dates
1 tsp baking soda
200 ml boiling water

1/2 c butter, softened
3/4 c brown sugar
2 large eggs

1 c flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp pumpkin spice
1/4 tsp cinnamon
2 Tbsp Ovaltine

2 Tbsp buttermilk

Preheat oven to 350 F.

Butter and sugar 10 ramekins

Put dates in a bowl with the baking soda, and cover with 200 ml of boiling water. Leave to stand for a few minutes. Whiz dates, gradually adding water from bowl until you have a puree.

Meanwhile, cream butter and sugar, add the eggs, then dry ingredients. Fold in puree and buttermilk.

Fill ramekins, bake for 30 minutes.



For the Toffee Sauce:

1 c butter
1 c brown sugar
1 c cream

Cook together over low heat for approximately 10 minutes until thickened and darkened in colour.



(adapted from Jamie Oliver)

Irish Lamb Stew

INGREDIENTS:

1 1/2 pounds thickly sliced bacon, diced 6 pounds boneless lamb shoulder, cut into 2 inch pieces 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/2 cup all-purpose flour 3 cloves garlic, minced 1 large onion, chopped

1 can beef consumme, 1 can beef broth 4 cups diced carrots 2 large onions, cut into bite-size pieces 6 potatoes 1 teaspoon dried thyme 2 bay leaves 1 cup white grape juice

DIRECTIONS:

1.	Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2.	Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
3.	Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with grape juice and add the garlic-onion mixture to the stock pot with bacon pieces, and beef stock. Cover and simmer for 1 1/2 hours.
4.	Add carrots, onions, potatoes, thyme, bay leaves to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender. (allrecipes.com) I used 2 Costco packages of lamb chops, cooked them with bone on, then removed meat from bone at the end. I found this actually was a little thin, and at the end I added a roux of flour, butter, and broth to get it to the thickness I wanted in a stew.