2 lbs boneless chicken breast
1/4 c yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 TBS lemon juice
4 TBS vegetable oil
5 oz. tomato paste
10 oz. tomate puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 TBS red chili powder
2 tsp cloves
8 green cardamom pods
3 TBS butter
2/3 c cream
1 tsp fenugreek
2 tsp ginger, julienned
1. Whisk all of the ingredients in Part I together in a large bowl. A breast, cut into 2″ cubes. Marinate overnight in the refrigerator to 350 degrees F. Bake the chicken for 8 minutes, basting with butter and excess marinade and bake for another 2 minutes.
2. While doing this, make the sauce in Part II. Deseed and chop green chilies, tomatoes, tomato paste and tomato puree in a pot and a little water. Add ginger and garlic paste, green chilies, red chili powder, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Bring to a boil. Add butter and cream. Add honey, fenugreek and ginger juliennes, and finally the chickens.
4 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 c water
2 c finely chopped almonds
1/4 c butter
3 TBS olive oil
1 lb fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 c heavy cream
1/4 c almond paste
1/2 tsp freshly ground nutmeg
1. Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
2. Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9×13 inch baking dish.
3. Preheat oven to 350 degrees F.
4. In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
5. In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms, and onions.
6. Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.
3/4 C light brown sugar
1/4 C all-purpose flour
3/4 tsp ground cinnamon, plus more for sprinkling
1/4 tsp ground nutmeg
7 medium granny smith apples, peeled, cored, and thinly sliced
1 lemon, zested and juiced
3 TBS butter, diced and very cold
1/2 C turbinado sugar for sprinkling
2 large eggs
1 TBS water
1. Preheat oven to 450 degrees F.
2. Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl.
3. In another bowl, sprinkle apples with the juice of 1 lemon and toss.
4. Stir in the sugar mixture to evenly coat the apples and set aside.
5. Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round.
6. Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.
7. Using a pastry cutter, cut an even number of strips from the remaining rolled out dough.
8. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly.
9. Fold the strips back across and repeat until completed.
10. Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.
11. Bake pie for 45 minutes or until the lattice is browned and the apples are softened.
12. Let rest 20 minutes before slicing.
- 1 3/4 cups all purpose flour
- 1 cup sugar
- 1/2 cup dark brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 2 eggs
- 1 15 ounce can pure pumpkin puree
- 1/2 cup coconut oil
- 1 teaspoon vanilla extract.
- Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
- Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
- In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
- It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
- Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Recipe adapted from Sally’s Baking Addiction
If your coconut oil is solid, warm it up a bit so that it is in liquid form.
1 pound carrots, coarsely chopped
1/2 cup margarine
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
Steam carrots. Puree. Add margarine, vanilla extract and eggs; mix well. Sift together flour, baking powder, salt and sugar; add to carrot mixture and blend until smooth. Transfer to prepared casserole dish.
Bake for 45 minutes.
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
1 (3-pound) head cauliflower, cut into large florets
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.