Recipes

Servings: 6 Ingredients Oil (1 tbsp) Boneless skinless chicken breasts, cut into bite-size pieces (1½ lbs) Andouille sausage, cut into ¼" thick slices (1 lb) Butter (2 tbsp) Yellow or white onion, chopped (1) Green bell pepper, chopped (1) Celery ribs, chopped (3) Garlic, finely minced (4 cloves) All-purpose flour (2 tbsp) Diced tomatoes (14.5 oz can) Chicken broth (2½ cups) Long-grain white rice (1¼ cups) Cajun seasoning (1½ tsp) Dried basil (1½ tsp) Cayenne pepper (¼ tsp) Kosher salt (1 tsp) Fresh ground black pepper (½ tsp) Green onions, chopped (4, for garnish) Directions Heat oil in a large skillet with a fitted lid over medium-high heat. Add chicken and cook, flipping once or twice to brown on all sides (don’t cook through). Remove to a bowl. Add sausage to the skillet and cook until browned on both sides. Remove to the bowl with the chicken. Melt butter in the skillet. Add onion, bell pepper, and celery. Cook for 3-4 minutes until softened. Add garlic and cook 1 minute. Stir in flour and cook 1 minute more. Add diced tomatoes, chicken broth, rice, Cajun seasoning, basil, cayenne, salt, and pepper. Stir to combine and bring to a boil. Return chicken and sausage to the skillet. Cover, reduce heat to low, and simmer for 20-25 minutes until rice is cooked and liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Garnish with green onions. Notes Adapted from Tastes Better from Scratch

Servings: 12 bars Ingredients Graham cracker crumbs (1-1/2 cups) Butter (1/2 cup) Sweetened condensed milk (14 oz) Topping mix (4-6 cups, see notes) Directions Preheat oven to 350°F. Melt butter and mix with Graham cracker crumbs. Press crumb mixture into the bottom of a 13x9" baking pan. Pour condensed milk evenly over crumb mixture. Pour topping mix evenly over condensed milk and press in with a fork. Bake for 25 minutes. Loosen from sides of pan while still warm, then cool on a wire rack. Cut into bars and serve or freeze. Notes The topping mix is any mix of dry ingredients. Here’s one idea to get you started: Semi-sweet chocolate chips (1 cup) Peanut butter chips (1/2 cup) White chocolate chips (1/2 cup) Chopped pecans (1 cup) Heath bar pieces (1 cup) Sweetened coconut flakes (1-1/2 cups)

Servings: 8 Ingredients Cooked basmati rice (2 cups) Whole milk (2 cups) Heavy cream (1 cup) Coconut milk (13.5 oz) White sugar (1/2 cup) Cardamom (1/2 teaspoon ground, about 3 pods) Golden raisins (2/3 cup, optional) Slivered almonds (2/3 cup, optional) Rose water (1/2 teaspoon, optional) Directions Cook rice and milk in a medium saucepan over medium heat until the mixture begins to boil, stirring frequently. Decrease heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase heat to medium and stir in cream, coconut milk, sugar, and cardamom. Cook until the mixture begins to thicken, stirring frequently. Stir in raisins, almonds, and rose water. Serve chilled. Notes For a thicker pudding, add 1/2 cup of coconut flakes in step 5. This recipe can be made vegan by using coconut milk and cream in place of dairy.

Yield: 15 servings Ingredients Wide egg noodles (12 oz) Eggs (6) Sour cream (16 oz) Cottage cheese (8 oz) Softened cream cheese (8 oz) Butter (4 tbsp) Salt (1/4 tsp) Sugar (1 cup) Golden raisins (1 cup) Topping of choice (e.g. cinnamon sugar, cornflakes) Cooking Spray Directions Preheat oven to 350°F. Cover raisins in hot water and leave to soak. Bring a large pot of water to a boil. Boil noodles for 5 minutes, then drain and return to pot. Melt butter. Blend together eggs, sour cream, cottage cheese, cream cheese, sugar, butter, and salt. Drain raisins and mix egg mixture and raisins into noodles. Spray a 9x13" baking dish with cooking spray and pour in noodle mixture. Sprinkle with topping. Bake for 30 minutes, then turn and bake until center is set (~30 minutes more). Let rest for at least 15 minutes. Serve warm or cold. Notes

Servings: 4-5 Ingredients Ground lamb (1 lb) Red lentils (1 cup) Beef broth (2 cups) Crushed tomatoes (14.5 oz.) Olive oil (3 tbsp) Yellow onions (2) Garlic (3 cloves) Chili powder (1 tbsp) Paprika (1 tbsp) Crushed red pepper (1/2 tsp) Cayenne (1/2 tsp) Ground cumin (1 tbsp) Ground coriander (1/2 tsp) Dried oregano (1 tbsp) Salt (1 tbsp) Ground black pepper (1 tsp) Directions Finely chop onions and garlic. In a medium pot, heat olive oil over medium heat. Add garlic and onions and sauté until onions are transparent, 2-3 minutes. Add chili powder, paprika, red pepper, cayenne, cumin, and coriander. Sauté 2 minutes more, stirring constantly. Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5-7 minutes. Stir in lentils, broth, tomatoes, oregano, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, (~45 minutes), adding some water to pot if lentils absorb all liquid before chili is done. Notes Best served with naan.

Yield: 12 bars Ingredients Room temperature butter (1 cup) Flour (2 cups + 1/3 cup) Sugar (1/2 cup + 1-1/2 cups) Salt (1/4 tsp + 1/4 tsp) Eggs (4) Lemon juice (2/3 cup) Directions Preheat oven to 350°F. Grease and flour a 9x13" pan. In a medium bowl, thoroughly blend butter, 2 cups flour, 1/2 cup sugar, and 1/4 tsp salt. Press mixture into bottom of pan. Bake until slightly golden (~20 minutes), then set aside to cool. In a clean bowl, whisk together 1/3 cup flour, 1-1/2 cups sugar, and 1/4 tsp salt. Whisk in eggs and lemon juice. Pour mixture into pan. Bake for 25 minutes.

Servings: 12 slices Ingredients Cake: Butter, softened to room temperature (1 cup / 2 sticks) Granulated sugar (2 cups) Lemon zest (2 tablespoons) Large eggs (4) Salt (3/4 teaspoon) Baking powder (2 teaspoons) All-purpose flour (2 3/4 cups) Cornstarch (3 tablespoons) Milk, whole or 2% (1/2 cup) Fresh lemon juice (1/4 cup) Sour cream (1/4 cup) Vanilla extract (1 teaspoon) Lemon Icing: Powdered sugar (1 1/2 cups) Fresh lemon juice (2-3 tablespoons) Lemon zest (1 teaspoon) Directions Cake: ...

Yield: 1 cup Ingredients Lemon juice (1/2 cup) Sugar (1 cup) Butter (1 stick) Egg yolks (5) Salt (1/4 tsp) Directions Incorporate all ingredients in food processor. Cook in a saucepan over low heat, stirring frequently, until temperature reaches 170°F. Strain into an airtight container. Cool to room temperature, then refrigerate.

Servings: 5 Ingredients Dry brown lentils (1-1/2 cups) Parmesan rind (1 large) Bay leaves (4) Garlic (1 medium bulb) Beef broth (3-1/2 cups) Olive oil (1/4 cup) Carrots (3) Yellow onions (2) Fresh rosemary (1 sprig) Salt (1/2 tsp) Black pepper (1/2 tsp) Directions Cut off top third of the garlic bulb and remove loose outer skins. Peel carrots. Dice carrots and onions. Add the lentils, Parmesan rind, bay leaves, garlic, broth, and 3 cups of water to a large pot. Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer. Meanwhile, heat the oil in a large skillet over medium heat. Sauté the carrots, onions, salt, and pepper for 20 minutes. Stir the sautéed vegetable mixture and rosemary into the pot and continue simmering for 20 minutes. Remove the bay leaves, rosemary, Parmesan rind, and garlic. Discard the bay leaves and rosemary. Eat or discard the Parmesan rind. Squeeze the cloves out of the garlic. Chop the cloves and stir them back into the pot. Serve with grated Parmesan and Balsamic vinegar.

Yield: about 16 clusters Ingredients Popcorn kernels, air-popped (½ cup kernels / about 15 cups popped) Unsalted butter (5 tablespoons / ⅝ stick) Marshmallows (20 oz) Fine salt (pinch; go light if your nuts are salted) Vanilla extract (1 teaspoon) Roasted salted peanuts (1 cup, optional) Cashew pieces (1 cup, optional) Unsweetened shredded coconut (½ cup, optional) Chocolate chunks or chips (½ cup, optional) Mini marshmallows, for gooey pockets (⅔ cup, optional) Flaky salt, to finish (optional) Directions Toast the cashews at 350°F for 8–10 minutes, stirring once. Toast the coconut in a dry skillet over medium-low heat, stirring constantly, until golden, then tip it out right away. Skip the peanuts if they’re already roasted. Air-pop the kernels and sift out every unpopped kernel. Melt the butter in a large pot (8 qt or bigger) over medium heat and cook, stirring, until it smells nutty and has brown flecks, about 5–6 minutes. Turn the heat to low, add the marshmallows, and stir until just smooth. Don’t overheat, or the clusters turn hard instead of chewy. Off the heat, stir in the salt and vanilla. Add the popcorn, nuts, and coconut. Fold with a greased spatula from the bottom up until everything is evenly coated. Wait 2–3 minutes so the chocolate doesn’t melt into mud, then fold in the chocolate and mini marshmallows with just a few turns. Press the mix into fist-sized clusters on parchment with buttered hands. Taste one, then add flaky salt if it needs it. Let set at room temperature for about 30 minutes. Notes The mix-ins are flexible and optional: use about 3 cups total of whatever you like. Other nuts, dried fruit, freeze-dried berries, M&Ms, or crushed toffee all work. Keep mix-ins to about 1 cup per 5 cups of popcorn, or the clusters won’t hold together. Store airtight with parchment between layers. Best within 2–3 days.