the plan your community recipe book - lyn-genet recitas · 2018. 11. 7. · lyn-genet recitas....

The Plan –

Your Community

Recipe Book

October 2018

Lyn-Genet Recitas

October 2018 Recipe eBook for TPYC members pg. 2

Contents

BREAKFASTS 3

PUMPKIN CHAI MUFFINS 3

APPETIZERS/ SIDES 4

CHICKEN WINGS WITH GOCHUJANG, GINGER AND GARLIC 4

DELICATA SQUASH BAKE 5

MATZO BALLS AND CHILES 6

PUMPKIN SOUP 8

ROASTED ACORN SQUASH WITH GARLIC BUTTER AND BURRATA 9

ROSEMARY, ALMOND AND PARMESAN COCKTAIL COOKIES 10

WINTER SQUASH AND WILD MUSHROOM CURRY 11

DINNERS 12

ALMOND FLOUR PIZZA 12

CANTONESE-STYLE TURKEY 13

CHICKEN SATAY SKEWERS WITH PEANUT DIPPING SAUCE 14

CHICKEN UNDER A BRICK 15

CHICKEN WITH APRICOTS, LEMON AND SAFFRON 16

DUCK BREAST SLIDERS 17

GROUND LAMB AND KALE DELICATA SQUASH BOATS 18

LAMB MEATBALLS 19

SLOW-COOKED RED CHILE TURKEY 20

SPATCHCOCKED + BRAISE-ROASTED HERB BUTTER TURKEY 21

STEAMED CLAMS WITH JALAPEÑO BUTTER 22

DESSERTS 23

CHOCOLATE PEANUT BUTTER CUPS 23

COCONUT FLOUR CHOCOLATE CHIP COOKIES 24

INA GARTIN’S TRIPLE CHOCOLATE LOAF CAKES 25

MOCHA CHOCOLATE TART 26

VEGAN NO-BAKE FRUIT TARTE 27

COCKTAILS 28

SMOKY PEAR AND GINGER MARGARITA 28


Breakfasts

Pumpkin Chai Muffins

MMMM I love the idea of pumpkin with chai. Of course, you could use delicata squash for

the least reactive option.

• 1 stick unsalted butter

• 1 tablespoon crushed chai tea (from 4

bags)

• 2 large eggs

• 1 cup sugar

• 1 cup pumpkin puree

• 1 1/3 cups all-purpose flour

• 1 1/4 teaspoons baking soda

• 1/2 teaspoon sea salt

• 1 1/2 cups chopped nuts of choice

Preheat the oven to 350° and line a 12-cup muffin pan with paper or foil liners. In a small

saucepan, melt the butter with the chai tea. In a large bowl, whisk the eggs with the sugar,

pumpkin puree and chai butter until smooth. Whisk in the flour, baking soda and salt until

incorporated.

Scoop the batter into the muffin cups and top with nuts of choice. Bake for 20 to 25

minutes, until a toothpick inserted in the center of a muffin comes out clean. Transfer the

muffins to a rack to cool completely before serving.

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Appetizers/ Sides

Chicken Wings with Gochujang, Ginger and Garlic

Nom. Nom. Nom.

Just note that gojuchang is more reactive than Sriracha and sesame oil is a test and

definitely becomes more reactive as it approaches its expiration date. Make sure to keep

your sesame oil in a cool dark place.

• 3 pounds of chicken wings

• ¼ cup coconut aminos

• ¼ cup gochujang (Korean red Chile paste) or sriracha

• 2 tablespoons rice vinegar

• 2 tablespoons honey

• 1 tablespoon sesame oil

• 2 tablespoons minced garlic

• 1 tablespoon minced ginger

1. Cut 3 pounds of chicken wings into three sections; save the wing tips for stock. Toss the

wings with a little neutral oil to keep them from sticking.

2. Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from

the heat. Leave one side of the grill cooler for indirect cooking.

3. Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning

once or twice, until most of the fat has been rendered, and the wings are cooked through, 15

to 20 minutes.

4. While the wings cook, combine 1/4 cup coconut aminos, 1/4 cup Korean red chili paste or

sriracha, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2

tablespoons minced garlic and 1 tablespoon minced ginger in a large bowl.

5. When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put

the wings on the hot part of the grill, and cook, uncovered, turning as necessary, until they’re

nicely browned on both sides.

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Delicata Squash Bake

The pairing of the squash and the pomegranate is a perfect blend of slightly sweet and tart.

I always was rhapsodic about delicata squash, unlike other winter squashes it has a short

season so take advantage of testing this low reactive vegetable now! You can use any Plan

friendly nut or seed for this (almond slivers would be divine). But hazelnuts are low

reactive so it's a good test! I would just roast them separately at a lower heat of 250

degrees to maintain the integrity of the oils and keep the nuts low reactive.

SQUASH

• 2 delicata squash, halved lengthwise, seeds

removed

• 2 Tbsp avocado oil

• Pinch sea salt

DRESSING

• 3 Tbsp sunflower tahini

• 1/2 lemon, juiced (1 Tbsp or 15 ml)

• 1 Tbsp maple syrup

TOPPINGS

• 1/4 cup (43 g) pomegranate arils

• 1/4 cup (33 g) dry roasted hazelnuts, loosely

chopped

• 1/4 cup herbs of choice

1. Preheat oven to 400 degrees F (204 degrees C).

2. Add sliced squash to a bare baking sheet (1 large or 2 small, depending on size of squash // as

original recipe is written // use fewer or more baking sheets, as needed, if altering batch size)

and toss with oil and sea salt. Then arrange in a single layer.

3. Bake for 20-25 minutes, flipping once at the halfway point to ensure even baking. You’ll

know it's done when fork tender, golden brown, and slightly caramelized (see photo).

4. While squash is baking, prepare dressing by adding tahini, lemon juice, and maple syrup to a

small mixing bowl. Whisk to combine, then add hot water 1 Tbsp at a time and whisk until

pourable. Taste and adjust seasonings as needed.

5. To serve, arrange baked squash on a serving dish and top with dressing, pomegranates,

hazelnuts, and parsley. Best when enjoyed immediately.



Matzo Balls and Chiles

Mexico has one of the largest Jewish populations in Latin America, numbering 40,000 as of

two years ago.

Where Ms. Gerson felt most connected to her faith was her grandmother’s house. This was

the setting for the family’s Jewish holiday meals, which almost always included that spicy

matzo ball soup, apple-cinnamon challah and guajillo-pepper gefilte fish, as well as a sticky

honey cake, cherry-filled rugelach and a glistening roast chicken scattered with dried

apricots. (Traditional dishes for the holiday may involve apples and honey, to symbolize a

sweet new year; round challah, to suggest the circle of life; pomegranates, to signify

abundance; and fish heads, used in the stock for gefilte fish, for fresh starts at the “head” of

the year.)

Broth:

• 2 chickens (2 1/2 to 3 pounds each), or 1

chicken (4 to 5 pounds), plus 8 whole

chicken wings

• 4 large carrots, peeled and cut into chunks

• 3 celery stalks, cut into chunks

• 1 ½ medium white onions, peeled and

quartered

• 1 to 2 Serrano peppers, sliced lengthwise

• 1 leek, split lengthwise and cut into

chunks

• 1 large garlic clove, peeled

• 8 sprigs cilantro

• 8 sprigs flat-leaf parsley

• 2 bay leaves

• About 6 black peppercorns

• Sea salt, to taste

Matzo Balls:

• 1 ¼ cups matzo meal

• 2 ½ teaspoons Sea salt

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon black pepper

• 5 large eggs, 3 of them separated

• ⅓ cup grated white onion, squeezed in a

dish towel to remove excess liquid

• ¼ cup rendered chicken or duck fat, or

use vegetable oil

• 3 tablespoons finely minced herbs, such

as dill, flatleaf parsley or chives, or a

combination

For Serving:

• 1 small white onion, peeled and finely

chopped

• 2 Serrano peppers (or 1 jalapeño pepper),

seeded and finely chopped

• 1 cup chopped cilantro leaves and tender

stems

• 1 to 2 avocados, diced

• 3 to 4 limes, cut into wedges

• 1 sprig fresh epazote

• Nutritional Information

• Email Grocery List

1. Prepare the broth: Place all the ingredients except the salt in a large soup pot and fill with

cold water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-

low. Skim off any foam, add salt and simmer, partially covered, until the chickens have fully

cooked, about 45 to 50 minutes.


Matzo Balls and Chiles (continued)

2. Carefully remove one of the chickens from the broth and transfer to a bowl. When cool

enough to handle, shred chicken and reserve meat, ladling a small amount of broth over it to

keep it from drying out, then cover and set aside. Discard the skin and return the bones to the

pot. Continue cooking the broth at a high simmer for about 2 hours, adding more water if

needed to replenish. Turn off the heat and let cool. Strain and discard vegetables and bones,

reserving the second chicken for another preparation (such as shredding it to use in

enchiladas).

3. About an hour before the broth is done, make the matzo balls: In a large bowl, combine the

matzo meal, salt, baking powder, baking soda and black pepper. In a medium bowl, whisk

the 2 whole eggs with the 3 yolks, the grated onion, the chicken fat and the minced herbs. In

another medium bowl, beat the 3 egg whites by hand or with an electric hand mixer until stiff

peaks form. Stir the egg-yolk mixture into the dry ingredients, then add one-third of the

beaten egg whites and mix until incorporated. Gently fold in the remaining whites until no

streaks remain. Press a sheet of plastic wrap directly onto the surface of the batter and

refrigerate until firm, 20 to 30 minutes.

4. Line a baking sheet with plastic wrap. Fill a small bowl with water and set aside. Scoop

mounds of the matzo batter (about 1 tablespoon each) onto the baking sheet. Using the water

to keep your hands moist, as needed, roll each scoop of batter into a ball, handling as gently

as possible.

5. Return the chicken broth to a simmer and season with salt, if needed. Add the matzo balls as

gently as possible and cook over moderate heat, turning them a few times, until they are

plump and cooked through, about 25 to 30 minutes. Stir the shredded chicken into the soup

and cook just until the meat is warmed through, about 2 minutes.

6. Serve soup with onions, chilis, cilantro, epazote, avocado and lime wedges on the side, so

everyone can garnish as they like.



Pumpkin Soup

NOM, this looks spicylicious and super yummy. Pumpkin is a bit higher reactive, so you

could use carrots if you'd like, or use this recipe to test butternut squash (lower reactive

than pumpkin). You can get a great paprika free curry from Penzey's.

• 1 tbsp EVOO

• 1 yellow onions, diced

• 8 cloves garlic, minced

• 6 cups cooked pumpkin

• 30 ounces canned coconut milk

• 4 cups vegetable broth

• 1/4 cup red curry paste

• 1 teaspoon curry powder

• 1/2 teaspoon white pepper

• 1/2 teaspoon thyme

• 2 bay leaves

• 1/2 teaspoon nutmeg

• black pepper to taste

• red chili pepper flakes to taste or cayenne (chili

flakes are higher reactive)

1. Add 1 tablespoon EVOO to a large pot. Add the onions and cook on medium heat, until the

onions are translucent (about 3 minutes).

2. Mix in the canned pumpkin and garlic cloves and cook (4-5 minutes).

3. Mix in the canned coconut milk, vegetable broth, curry paste and spices (excluding the

nutmeg, salt, and peppers) and cook until the soup comes to a low boil, then lower the heat so

the soup simmers for another 20-25 minutes.

4. Take the pot off the stove and take out the bay leaves. Add the nutmeg, sea salt, and black

pepper.

5. Blend the soup with a high-speed blender. Serve warm with pomegranate seeds, pumpkin

seeds, and fresh cilantro!



Roasted Acorn Squash with Garlic Butter and Burrata

Ok so acorn is higher reactive (but not impossible) and you may not pass burrata, but boy

is this a great recipe idea!

I might do this for T-day with goat cheese, it's such a pretty warm salad.

• 4 tablespoons unsalted butter, melted

• 1 tablespoon minced shallot

• 1 garlic clove, minced

• 1/2 teaspoon thyme leaves

• Sea salt

• Pepper

• Two 1 1/2-pound acorn squash, halved

lengthwise, seeds discarded

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon aged balsamic vinegar

• 4 cups baby greens (2 ounces)

• 1/4 small red onion, thinly sliced and

rinsed under cold water

• One 1/2-pound ball of burrata

• Cracked black pepper, for garnish

• Flaky sea salt, for garnish

1. Preheat the oven to 425°.

2. In a bowl, combine the butter, shallot, garlic and thyme and season with salt and pepper.

3. Season the squash halves with salt and pepper and set on a baking sheet which is greased or

lined with parchment paper.

4. Drizzle with the garlic butter and roast for about 30 minutes, until the squash is golden and

tender. Transfer to plates.

5. In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the baby greens

and red onion and toss to coat.

6. Cut the burrata into 4 pieces. Top each squash half with burrata and salad, garnish with

cracked pepper and sea salt and serve warm.



Rosemary, Almond and Parmesan Cocktail Cookies

I will be making this batter two days before Thanksgiving and baking right before guests

come. Nom.

I cut out the sugar to make this completely savory and added in 1 tbsp of orange zest and

took out the salt- with all that parm it's totally not needed!

• 1/2 cup almond flour

• 1 tsp grated organic orange zest.

• 2 tablespoons finely chopped

rosemary

• 2 cups all-purpose flour

• 1/3 cup freshly grated Parmigiano-

Reggiano cheese (1 ounce)

• 2 sticks cold unsalted butter, diced

• 2 large egg yolks, beaten

1. Preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 10 minutes,

until golden. Turn off the oven and let the almonds cool.

2. In a food processor, add the almond four, orange zest, rosemary, all-purpose flour and cheese

and pulse until mixed well. Add the butter and pulse until the mixture resembles a coarse

meal. Add the egg yolks and pulse until large clumps of dough form.

3. Transfer the dough to a work surface and knead gently until it just comes together. Divide the

dough in half and press each piece into a disk. Roll out each disk between 2 sheets of wax

paper to about 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and

freeze for at least 1 hour, until very firm.

4. Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with

one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round

cookie cutter, stamp out cookies as close together as possible. Arrange the cookies about 1

inch apart on the prepared baking sheets.

5. Bake the cookies for about 20 minutes, until lightly golden; shift the baking sheets from top

to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3

minutes, then transfer them to a wire rack to cool completely.



• Winter Squash and Wild Mushroom Curry

This would be an amazing lunch dish served with a wild rice and almond pilaf! Recipe

adapted to be Plan friendly.

• 3 tablespoons avocado oil

• 10 ounces butternut, peeled and diced in

1/2-inch cubes

• 2 cups kale, deveined and chopped

• Salt and freshly ground black pepper

• 1 or 2 small whole green chilis, such as

jalapeño or serrano

• 3 medium shallots or 1 small onion,

finely diced

• ½ teaspoon cumin seeds

• Handful of fresh or frozen curry leaves,

optional

• 3 garlic cloves, minced

• 1 teaspoon ground coriander

• Pinch of cayenne

• ½ teaspoon turmeric

• ½ pound shitake mushrooms

• 1 zucchini, diced

• ¾ cup coconut milk

• 2 tablespoons lime juice

• basil sprigs, for garnish

1. In a wide skillet, heat oil over medium-high heat. When hot, add squash cube and kale in one

layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly,

then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out and set aside.

2. Cut a lengthwise slit in each Chile to open it but leave whole. (This allows the heat and

flavor of the Chile to release into the sauce without making it too spicy.)

3. Add shallots to skillet, salt lightly and cook, stirring, 1 minute. Add cumin seeds and curry

leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chilis.

Stir well and cook for 30 seconds more.

4. Add mushrooms to pan and continue to cook, stirring, until mushrooms begin to soften,

about 5 minutes.

5. Return squash cubes and kale to pan, stir in coconut milk and bring to a simmer. Lower heat

to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water.

6. Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with basil.



Dinners

Almond Flour Pizza

I love pizza, who doesn't? But between the wheat and the yeast, it's not so friendly for

everyone. I also love a quick, easy dinner and this fits the bill. Pairing this protein-rich pizza

with a salad and some grilled vegetables is an ideal spring menu staple that is sure to

please everyone!

• 2 cups Honeyville Blanched Almond Flour

• 1/2 tsp Himalayan Sea Salt

• 1/4 tsp Pepper

• 1 tsp Finely Chopped Fresh Basil

• 1/4 tsp Finely Chopped Fresh Rosemary

• 2 Organic Eggs, beaten

• 1 Tbsp Extra-Virgin Olive Oil

• 1/2 tsp Garlic Powder

1. Preheat oven to 350 degrees.

2. Mix all ingredients together (should form a ball).

3. Roll out dough on oiled baking pan into a medium thin layer.

4. Bake for 10-15 minutes (check after 10).

5. Take out of the oven.

6. Top with low reactive tomato sauce, or pesto, freshly grated cheese, and any additional

veggies and meat, then broil for an additional 2-3 minutes.



Cantonese-Style Turkey

Are you making Turkey this Thanksgiving? I'm going to be throwing some fun recipes your

way if you are. If not then you can just use these sauces on Cornish game hen, chicken or

whole duck!

• One 12- to 14-pound turkey



• 1 3-inch knob ginger, peeled and minced

• 6 scallions, thinly sliced

• 2 leeks, thinly sliced (white and light

green parts only)

• 1 2-inch strip dried organic orange peel

• 1 tablespoon light brown sugar

• ½ cup rice wine or sherry

• ½ teaspoon ground white pepper

• 3 tablespoons coconut aminos

• 2 cups water

• 3 ½ pounds small Yukon Gold potatoes,

halved

• Sea salt and black pepper, to taste

1. Remove turkey from refrigerator and pat dry with paper towels. Place on a rack in a roasting

pan and allow turkey to come to room temperature while you prepare the sauce.

2. Swirl 3 tablespoons oil into a wok or large Dutch oven and set over medium-high heat until it

begins to shimmer. Add garlic and ginger and cook, stirring, until golden, about 3 minutes.

Add scallions and leeks and cook, stirring often, until vegetables soften and cook down, 10 to

12 minutes.

3. Add orange peel, sugar, rice wine or sherry, white pepper, and coconut aminos to the

vegetable mixture, along with 2 cups water. Turn heat to high and bring to a boil, then lower

the heat and allow mixture to simmer and thicken, 30 minutes. Remove from heat and let

cool 20 minutes.

4. Heat oven to 450 degrees. Spoon 1 cup of the sauce over turkey and spoon 2 tablespoons into

its cavity. Tuck the tips of the wings under the bird and truss its legs together with kitchen

string. Pour remaining sauce and 2 cups water into roasting pan and transfer to oven. Roast

turkey, uncovered, for 30 minutes.

5. Reduce oven to 325 degrees. Baste turkey with pan juices and tent it with foil. Continue

roasting another 1½ to 2½ hours, basting every 30 minutes with pan juices, until a

thermometer inserted into the thigh registers 165 degrees. If pan starts to look dry, add hot

water or turkey or chicken stock, if you have any, 1 cup at a time.

6. Transfer turkey to a cutting board or platter and let rest at least 30 minutes before carving.

Pour pan drippings into a small pot, adding enough warm water or stock to equal 1 cup, and

keep warm on the stove.

7. Increase oven temperature to 450 degrees. Grease a large sheet pan with 1 tablespoon oil, and

arrange halved potatoes on the pan, cut side down. Season with salt and black pepper, and

slide potatoes into the oven. Cook, undisturbed, until potatoes are tender and cut sides are

nicely browned and crisped, 30 to 35 minutes.

8. Remove pan from the oven, drizzle reserved drippings all over potatoes, toss and return to

the oven to finish cooking, 5 minutes longer. Serve potatoes with turkey.


Chicken Satay Skewers with Peanut Dipping Sauce

NOM NOM NOM

I took the fish sauce out of this recipe, it is a bit higher reactive and it will still taste

delicious without. Of course, original recipe ids here if you want it! Peanut butter is lower

reactive, so I am including it (it's a goitrogen though so limit to once a week)

• 1-pound chicken cut into 1-inch strips

Marinade:

• 2 tablespoons coconut aminos

• 2 tablespoons freshly squeezed lime juice

• 1 tablespoon honey

• 1 tablespoon Sriracha sauce

• 2 teaspoons ground ginger


Peanut Sauce:

• 1 cup homemade chicken broth or water

• 5 tablespoons peanut butter

• 1 tablespoon honey

• 1 tablespoon coconut aminos

• 2 teaspoons Sriracha sauce

• 1 teaspoon ground ginger


• 1 tablespoon freshly squeezed lime juice

• Chopped fresh basil, chopped unsalted

roasted peanuts, and lime wedges, for

serving

1. In a large mixing bowl, whisk together all the marinade ingredients: coconut aminos, lime

juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover and place

in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30

minutes prior to grilling. If using wooden skewers, soak the skewers in water for 30 minutes

prior to grilling.

2. Meanwhile, prepare the peanut sauce: in a medium saucepan, combine the chicken broth,

peanut butter, honey, coconut aminos, Sriracha, ginger, and garlic. Bring to a simmer over

medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about

6 minutes. Stir in the lime juice and set aside.

3. When ready to cook, preheat an outdoor grill or indoor grill pan to medium high. Thread the

chicken onto skewers. Grill chicken until cooked through, about 2-3 minutes per side. Let

rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce

and lime wedges.



Chicken Under a Brick

One of my fave dishes EVER. And organic whole chickens are on sale at Whole Foods for

$1.69 a pound! I am going to make two of these tonight for the week.

• 1 whole 3- to 4-pound chicken, trimmed of excess fat, rinsed, dried and split, backbone

removed

• 2 tablespoon fresh minced rosemary

• 1 tbsp Herbes de Provence

• Sea Salt and freshly ground black pepper to taste

• 2-3 tablespoon peeled and coarsely chopped garlic

• 2 tablespoons extra virgin olive oil

• 2 sprigs fresh rosemary

• 1 lemon, cut into quarters

1. Place the chicken on a cutting board, skin side down, and using your hands, press down hard

to make it as flat as possible. Mix together the rosemary leaves, Herbes de Provence, salt,

pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken. Tuck some

of the mixture under the skin as well. If time permits, cover and marinate in the refrigerator

for up to a day (even 20 minutes of marinating boosts the flavor).

2. When you are ready to cook, preheat the oven to 500 degrees. Preheat an ovenproof 12-inch

skillet (preferably nonstick) over medium-high heat for about 3 minutes. Press rosemary

sprigs, if using, into the skin side of the chicken. Put remaining olive oil in the pan and wait

about 30 seconds for it to heat up.

3. Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary

and garlic; weight it with another skillet or with one or two bricks or rocks, wrapped in

aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface.

4. Cook over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15

minutes more. Remove from the oven and remove the weights; turn the chicken over (it will

now be skin side up) and roast 10 minutes more, or until done (large chickens may take an

additional 5 minutes or so). Serve hot or at room temperature, with lemon wedges.



Chicken with Apricots, Lemon and Saffron

I modified this dish to be Plan friendly. If you

don't have saffron you can leave it out, it's

pretty impossible to find a sub for this

unique flavor. Some folks will use turmeric

to sub for the color of saffron and that's not

such a bad idea. After all it will create a

unique flavor and pair well with all these

spices and a bonus is all the health benefits!

Nicole pointed out a very big mistake in this

recipe! It says to use whole cardamom pods

in this recipe! You can use 1/2 teaspoon of cardamom OR crack the pods, wrap them in

cheesecloth so the flavor comes through).

• 6 large bone-in, skin-on chicken thighs,

fat trimmed

• Sea salt and pepper

• ⅛ teaspoon crumbled saffron threads

• 2 tablespoons lemon juice

• 1 large onion, diced (about 1 1/2 cups)

• ½ cup tomato purée or low reactive

tomato sauce from the Plan Cookbook

• 1/2 cup chopped fennel

• Pinch of cayenne

• 1 teaspoon coriander seeds

• 1 teaspoon green cardamom pods or 1/2

teaspoon cardamom

• 1 cup white wine

• 6 ounces dried apricots, about 1 cup

• 2 small organic lemons, thinly sliced (do

not peel)

• Mint leaves, for garnish

• 2 tablespoons hemp seeds, for garnish

(optional)

1. In a large skillet over medium heat, place chicken pieces skin-side down in one layer. Let

chicken cook slowly to brown well on one side, about 15 to 20 minutes. When skin is crisp

and lifts easily from the pan, it is ready. Flip and cook 2 minutes more.

2. Meanwhile, make saffron water: In a small cup, combine saffron with lemon juice and 1/4

cup water. Set aside to steep.

3. Heat oven to 350 degrees. Transfer chicken, skin-side up, to a baking dish. Pour off some fat

from the skillet, reserving about 2 tablespoons. Add onions, salt lightly and cook, stirring,

until softened and beginning to brown, about 10 minutes.

4. Add saffron water and threads, tomato purée, cayenne, coriander, fennel, cardamom and

wine to onions and bring to a simmer.

5. Pour onion mixture over chicken. Tuck apricots and lemon slices among the chicken pieces.

Cover tightly and bake for 1 hour. Remove cover and bake until lightly browned, about 10

minutes. (Recipe can be prepared to this point up to 2 days ahead. When ready to serve,

reheat in a 350-degree oven, in a covered pot, 30 to 45 minutes.)

6. To serve, garnish with cilantro and mint leaves. Sprinkle with hemp seeds (optional) and

serve hot.



Duck Breast Sliders

OMG!!! I found my first Thanksgiving dish!!!! Duck breast "sliders' on crispy potato skins!

Plum Sauce:

• 1 cup Port Wine

• 1 Tbsp Garlic, chopped

• 2 Red Plums, pitted and cut into a small

dice

• 3 sprigs Thyme, stems removed, and

leaves minced

• 1 tsp sea salt

• 1 tsp Ground Black Pepper

• 1/4 cup Unsalted Butter, cut into small

cubes

Potatoes:

• 2 medium-sized Yukon Gold Potatoes

• Maple Leaf Farms Rendered Duck Fat,

for frying

Duck Breast:

• 1 Maple Leaf Farms Boneless Duck

Breast

• 1 tsp ground Thyme

Plum Sauce:

1. In a medium saucepan, combine port wine, garlic, plums, thyme, salt and pepper; bring to a

medium boil.

2. Cook until mixture is reduced to half in volume.

3. Transfer mixture to a blender or use a stick blender to emulsify.

4. Return mixture to the saucepan and reduce heat to low. Add 1/4 cup of butter.

5. Turn heat off and swirl the saucepan until the butter is completely dissolved and mixed

through. Set Plum Sauce aside.

Potatoes:

6. Preheat oven to 375°F. Bake the potatoes on a sheet pan for 45 minutes.

7. Remove from oven and blast chill for 20 minutes.

8. Cut the potatoes in half lengthwise.

9. Carefully use a spoon to scrape out the centers of the potatoes, leaving 1/4 inch of inner

potato around the inside edge.

10. Fry the potato skins in duck fat until golden brown. Set aside to drain the fat.

Duck Breast:

11. Rub duck breast with thyme.

12. Heat small sauté pan to medium-low heat.

13. Score the duck skin in 1/4-inch intervals diagonally. Rotate breast and score again, making a

crisscross pattern.

14. Place skin-side down to render out the fat and cook until skin is golden brown, 8-12 minutes.

15. Flip duck breast and cook an additional 3-4 minutes.

16. Remove breast from pan and set aside to rest. After duck has rested for 4-5 minutes, slice the

duck breast in 1/4-inch slices on the bias.

Plating:

17. Place potatoes skin-side down on a plate. Fill the insides of the skins with the freshly cut

avocado. Top the avocado with the cubed gouda cheese. Take the center cut slices of the

duck breast and layer one piece on each of the skins. Drizzle each slider with the plum sauce.


Ground Lamb and Kale Delicata Squash Boats

Delicata squash, it's hard to choose a favorite vegetable (just like picking your favorite kid)

but delicata is right up there! You can use any meat for this simple recipe.

• 1 lb ground lamb

• 1 medium yellow onion, chopped

• 1 bunch curly kale, stems removed,

leaves chopped

• 4 cloves garlic, diced

• 1 Tbsp thyme

• zest of one organic lemon

• salt to taste

• 4 small to medium delicata squash

• 1 Tbsp EVOO

1. Preheat oven to 400 degrees.

2. Prepare delicata squash by chopping off ends, slicing lengthwise, and scooping out seeds.

3. Place squash cut side down on a baking pan with a rim and add 1 Tbsp EVOO oil to pan.

4. Bake squash for 30 minutes.

5. While squash is baking, prepare filling.

6. Cook ground lamb in a large pan on medium-high heat.

7. When done cooking, use a slotted spoon to remove ground lamb and set aside, leaving grease

from lamb in the pan.

8. Reduce heat to medium-low and add onion.

9. Salt the onion to encourage caramelization and cook onion until browned.

10. Add lamb back into the pan with the onions and season with garlic, thyme, lemon zest, and

more salt if needed, to taste.

11. Add kale and cook until wilted.

12. When squash is done baking, remove from oven and flip over so cut side is facing up.

13. Add lamb filling to the squash boats and place back into oven, cooking for another five

minutes.

14. Remove from oven and enjoy!



Lamb Meatballs

OOOOOH I made a new recipe last night! So you now we have a 3 produce rule for every

meal, but Bray is a little limited in what vegetables he likes so I try to reinvent the same old.

These meatballs definitely count as a serving of vegetables as he had a half lb!

• 1 lb lamb

• 3 cups spinach, chopped fine

• 1/4 cup low reactive tomato sauce

• 1/2 cup grated cheese

• 1/3 cup panko

1. Preheat oven to 375

2. Combine all ingredients in a bowl and let sit

for 10 minutes. Form into 6 meatballs.

3. Bake for 20 minutes. Then place broiler on

high and broil for 2 minutes until meatballs are

browned. Serve immediately



Slow-Cooked Red Chile Turkey

Ooooh this recipe looks SO easy I might even serve Turkey at my Thanksgiving (which I

haven't down in 15 years!)

Anyone who has spent time in New Mexico knows that fiery red Chile sauce, made with

local dried chilis, finds its way into most meals there, enhancing plates of Huevos rancheros

or enchiladas. But just as often, it is the base for a meat stew, usually beef, pork or lamb.

The dish is known as carne adovada, and it is insanely good.

Yes, there probably is a roasted turkey in most homes for Thanksgiving, and maybe a

steaming pot of tamales. But the thought occurred to me that turkey thighs (the tastiest

part of the bird) simmered in red Chile would be a welcome substitute. It turns out I was

right. Slowly braised for 2 hours, this spicy turkey is succulent and tender.

• 6 large turkey thighs, about 6 pounds

• Salt and pepper

• 6 ounces dried New Mexico chilis, about

24 large pods


• 1 large onion, finely diced

• ½ teaspoon coriander seeds, toasted and

ground

• ½ teaspoon cumin seeds, toasted and

ground


• 1 bay leaf

1. Season turkey generously with salt and pepper, then set aside at room temperature.

2. Heat oven to 400 degrees. Quickly rinse chilis and pat dry. Put chilis on a baking sheet in one

layer and bake just until fragrant and lightly toasted, about 5 to 7 minutes, then cool.

(Alternatively, toast chilis in batches in a dry cast-iron pan over medium-high heat, turning

them frequently.) Split chilis lengthwise with a sharp knife. Remove and discard stems and

seeds (wear gloves if you have sensitive skin).

3. Put chilis in a saucepan, cover with 4 cups water and bring to a boil. Turn heat to low and

simmer for 10 minutes, then let cool.

4. Remove chilis from cooking liquid and place in a blender jar. Add a cup or so of cooking

liquid and purée to a smooth paste, adding more liquid if the mixture seems very thick.

5. Put a large wide skillet over medium-high heat. Add oil, then add onion and a little salt.

Cook, stirring occasionally, until onion is softened, 5 minutes or so. Lower heat as necessary

to keep onion from browning. Add coriander, cumin, garlic and bay leaf, then add Chile

purée and let simmer for 8 to 10 minutes, stirring occasionally. You should have about 4 cups

sauce.

6. Put seasoned turkey in a Dutch oven or deep roasting pan. Pour red Chile sauce over, making

sure meat is well coated. Cover and bake at 400 degrees for 30 minutes, then reduce heat to

350 degrees and bake for 1 1/2 hours, until turkey falls from the bone when probed with a

fork.

7. To serve, put turkey on a platter and cut meat into large pieces. Nap with sauce and garnish

with cilantro sprigs. For more casual dining, serve directly from pot.


Spatchcocked + Braise-Roasted Herb Butter Turkey

WOW!! A turkey done is an HOUR??? That is pretty darn cool!

• One 13-pound turkey

• 6 tablespoons unsalted butter

• Zest of 1 small organic lemon

• 2 tablespoons fresh thyme leaves

• 1 tablespoon minced fresh rosemary

• 10 cracks black pepper

• 1 yellow onion

• 1 green apple

• 1 fennel bulb

• 1 carrot

• 1 cup apple cider

• 1 cup turkey stock (vegetable or

chicken stock will also work well)

1. 24 hours before you plan to cook the turkey, spatchcock the bird. (Reserve the neck and the

wingtips—you’ll use them to make the gravy.) If you can get the farmer, turkey seller, or

butcher to do this step for you, even better. Otherwise, you’ll need a strong arm, but I made it

happen with a pair of poultry shears and a serrated bread knife. Then, rinse the turkey well

and pat it very dry. Lay the bird flat (breast side up) on a baking sheet. Tent it just slightly

with plastic wrap and move it to the bottom shelf of the refrigerator.

2. 9 hours before you plan to cook the turkey, take the butter out of the refrigerator, and place it

in a small bowl on the counter. Leave it to soften.

3. 8 hours before you plan to cook the turkey, blitz 1 tablespoon kosher salt, the fennel seeds,

the lemon zest, the thyme leaves, the rosemary, and the black pepper in a food processor for

about 30 seconds. Mix the spice-and-herb blend with the softened butter. Rub the seasoned

butter all under the skin of the turkey, making sure to get into every nook and cranny. Move

the turkey back into the refrigerator, this time without plastic wrap. (You want the skin to dry

out a little.)

4. 1 hour before you plan to cook the turkey, remove it from the refrigerator.

5. 30 minutes before you plan to cook the turkey, turn on the oven to 425° F.

6. Dice the onion, the green apple, the fennel bulb, and the carrot. Scatter the vegetables inside

the bottom of the roasting pan you’ll be using. Meanwhile, bring the apple cider, the turkey

stock, and 1 cup water to a simmer, and then add that to the roasting pan, too.

7. Move the turkey (breast side-up) into the roasting pan, on top of the vegetables, cider, and

stock. Move the turkey into the oven to roast. As a general rule, cook the turkey for 10

minutes per pound (I roasted my 13-pound bird for 2 hours and 15 minutes). Cook until the

internal temperature of a turkey leg reaches 165° F, and then let the bird rest, uncovered, for

about 1 hour. If the skin looks like it is getting too dark in the oven while cooking, just cover

the darkening parts with a bit of tin foil.



Steamed Clams with Jalapeño Butter

Clams are super low reactive and very friendly for optimizing thyroid function if you are

hypothyroid. I switched out the beer to white wine, but you could try either!

• 50 littleneck clams

• 4 tablespoons plus 2 teaspoons unsalted

butter

• 2 slices bacon, diced (optional)

• 1 cup white wine

• 1 to 2 jalapeño peppers, to taste, seeded

and diced

• herbs of choice

1. Scrub the clams under cold running water to remove grit and sand, then set aside.

2. Melt 2 teaspoons of the butter in a large pot set over medium heat. Add the bacon, if using,

and cook, stirring occasionally, until it has started to crisp, approximately 5 minutes.

3. Add the wine to the pot, and allow to heat through, then carefully add the clams in layers.

Cover the pot, and let the clams steam and open, approximately 10 to 12 minutes.

4. While the clams cook, put a small pot over medium heat, and add the remaining 4

tablespoons of butter. When it melts, add the jalapeños and stir to combine. Keep the butter

warm until ready to use.

5. Drain the clams, reserving their liquor, and serve them on a platter, with the reserved clam

broth and the melted butter.



Desserts

Chocolate Peanut Butter Cups

Can't do peanut butter? Try any nut butter for this bad boy. I think it would be amazing

with raw crunchy almond butter. Nom.

I cut out the sugar from this recipe, just not needed IMHO.

• 9 ounces semisweet chocolate

(soy lecithin free)

• ¾ cup smooth natural peanut

butter

• ½ teaspoon vanilla extract

• ½ teaspoon sea salt

1. Set 18 mini paper baking cups on a baking sheet. Melt 4 ounces of the chocolate either over a

double boiler on the stove top or in short bursts in the microwave. Spoon 1 teaspoon of

melted chocolate into each cup. Use an offset spatula or a small spoon to spread the

chocolate slightly up the sides of each baking cup; make sure you have an even chocolate

base at the bottom of each cup. Let cool at room temperature for about 15 to 20 minutes until

mostly solid.

2. Meanwhile, in a medium bowl, stir together peanut butter, vanilla extract and salt. (Make

sure the peanut butter is well-combined in the jar before you measure it.) Transfer the peanut

butter mixture to a resealable plastic bag and seal it tightly.

3. Cut one corner of the plastic bag and pipe 2 to 3 teaspoons of peanut butter mixture into the

center of each cup. With a very lightly moistened finger, tamp down the peanut butter and

make it flat and even, but leave a bit of space between the peanut butter and the edge of the

paper cup (you should be able to see a ring of chocolate peeking from below the peanut

butter).

4. Melt the remaining 5 ounces of chocolate. Spoon 1 teaspoon of chocolate onto the top of

each cup. Use an offset spatula or a small spoon to spread the chocolate evenly over the top

and down the sides of the cup. Refrigerate until solid, about 30 minutes.



Coconut Flour Chocolate Chip Cookies

It's baking season, enjoy this #gluten free beauty!

• 2 eggs

• 1/3 cup avocado oil

• 1/3 cup sugar

• 2 Tbsp raw honey

• 1 tsp pure vanilla extract

• 1/3 cup coconut flour sifted

• 1/4 tsp baking soda

• 3/4 cups dark chocolate chips

1. Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.

2. In a large mixing bowl, using a whisk or electric hand mixer, beat the eggs first, then add the

coconut sugar, honey, vanilla and avocado oil until and beat until smooth.

3. Add in the coconut flour, and baking soda, stirring with a spoon or rubber spatula to form the

cookie dough. Since coconut flour absorbs a lot of moisture, wait about a minute after

mixing for it to fully absorb the wet ingredients. Once absorbed the dough should be scoop-

able. You can chill the dough if necessary to get a scoop-able texture.

4. Fold in the chocolate chips, then scoop the dough onto the parchment lined baking sheet with

a medium cookie scoop, forming 12 cookies. They'll spread a bit while baking so make sure

to leave about 2" between cookies.

5. Bake in the preheated oven for 12 minutes or until set and golden brown. Cookies will be

too soft to handle right away, let them cool for at least 5 minutes on the baking sheet before

transferring with a spatula to wire racks to cool completely. Cookies will be very soft at

room temp and chewy after chilling. Store in the refrigerator for up to 5 days, they freeze

well too! Enjoy!



Ina Gartin’s Triple Chocolate Loaf Cakes

I think I am making this recipe this weekend and will have one ready for Thanksgiving! She

uses 2 cups of sugar, so I cut one out, but frankly this weekend I am just going to try a half

cup (as opposed to 2- that's nuts). Bittersweet chocolate, cocoa powder and chocolate

chips go into these moist tea cakes. Making two means you’ll have one to save for a

“chocolate cake emergency,” says Ina Garten. Garten recommends Pernigotti brand cocoa

powder, which is available via online gourmet purveyors. The loaves can be wrapped well

and kept at room temperature for up to 4 days. You can wrap and freeze them in zip-top

bags for up to 3 months.

• 16 tablespoons (2 sticks) unsalted butter,

at room temperature, plus more for the

pans

• 2 tablespoons plus 2 cups flour, plus more

for the pans

• 1 cup boiling water

• 5 ounces bittersweet chocolate, such as

Lindt, coarsely chopped

• 2 tablespoons unsweetened cocoa powder

(see headnote)

• 1 teaspoon instant coffee granules

• 1 teaspoon baking powder

• 1 1⁄2 teaspoons sea salt

• 1 cup coarsely chopped nuts of choice

• 1 cup semisweet chocolate chips

• 1 cup loosely packed dark brown sugar

• 3 extra-large eggs, at room temperature

• 2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees. Use a little butter and flour to grease then dust the inside of

two 8 1/2-inch-by-4 1/2-inch loaf pans, then line the bottoms with parchment paper.

2. Pour the boiling water into a 2-cup liquid (glass) measuring cup, then add the bittersweet

chocolate, cocoa powder and coffee granules, stirring until smooth. Let cool for 15 minutes.

3. Sift together the 2 cups of flour, the baking powder and salt in a bowl. Combine the walnuts,

chocolate chips and the remaining 2 tablespoons of flour in a separate bowl.

4. Combine the 16 tablespoons of butter and both sugars in the bowl of a stand mixer or

handheld electric mixer; beat on medium speed for 2 minutes. Reduce the speed to low; add

the eggs one at a time, and then the vanilla extract, stopping to scrape down the sides of the

bowl as needed.

5. Alternating in thirds, add the flour mixture and the melted chocolate mixture, beginning and

ending with the dry ingredients, to form a thick batter. Stir in the nut/chips mixture by hand,

until evenly distributed.

6. Divide the batter evenly between the pans; bake (middle rack) for 50 to 60 minutes, until a

toothpick inserted in the center comes out clean. (Test in a few places, because you may poke

into a melted chocolate chip.) The tops may crack; that’s okay. Cool in the pans for 30

minutes, then loosen the edges of the cakes with a rounded knife to turn out the cakes onto a

wire cooling rack. Discard the parchment.

7. Cool to room temperature before slicing or storing.


Mocha Chocolate Tart

GM beautiful folks! I hope everyone had a great weekend! Just a reminder that if you don't

leave comments and questions on the end o' day posts I may not see them (esp. from a

weekend). Look at this recipe!!!! I would just use homemade whipped cream to keep it

simple. And maybe the almond flour crust from The Plan Cookbook.

Crust:

• 8 oz chocolate graham crackers

• 1/4 cup granulated sugar

• 8 tablespoons butter, melted

Filling:

• 1/2 cup plus 2 tablespoons heavy cream

• 5 oz bittersweet chocolate, chopped

• 1 large egg, room temperature

• 1 1/2 tablespoons instant espresso powder

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

• Crème fraîche whipped cream

• 1/2 cup heavy cream

• 2 tablespoons powdered sugar

• 1/4 cup Crème Fraîche

• 1 large vanilla bean pod, seeds scraped out

1. Preheat oven to 350°F. Lightly grease a large rectangle tart pan (can also use a round one!)

2. In a food processor or blender, pulse chocolate grahams until finely ground. Pour into a

mixing bowl and mix with sugar and melted butter until mixture resembles wet sand.

3. Place mixture into tart pan and press evenly into the bottoms and sides of the pan. Blind bake

the crust by placing a piece of parchment paper on top of the prepared crust, then pouring in

uncooked rice on top of the parchment paper. Bake for 10 minutes while you make your

filling.

4. Place cream in a small saucepan and heat over low heat until scalding (just less than boiling).

Remove from heat and add in chopped chocolate. Let sit for 5 minutes, then whisk to

combine. Chocolate should be fully melted by this point!

5. Add in the egg, instant espresso powder, vanilla extract, and salt, whisking especially as you

add in the egg.

6. Take tart crust out of the oven and remove parchment paper and rice. Pour in filling mixture,

then bake for another 15 minutes. Remove from oven and allow to cool completely before

topping with whipped cream.



Vegan No-Bake Fruit Tarte

To make the crust, simply blitz cashew meal, a natural sweetener, and salt in a food

processor, then press and freeze in a pie pan. For the filling, Sriboonruang insists on using

raw, organic soaked cashews, which (with the help of nut milk and natural sweeteners)

transform into a custardy filling. The fruit is up to you—we went with summery berries

and kiwi, but feel free to experiment with whichever juicy or crisp fruit strikes your fancy.

Our test kitchen chefs made this tart on a sweltering August day, so we found a little more

freezer time was helpful to ensuring it set. But we can’t speak to how well it keeps—we ate

it all in 15 minutes flat."

Crust:

• 1 3/4 cups cashew meal

• 2 1/2 tablespoons agave/maple

syrup/coconut nectar

• 1/8 teaspoon Himalayan salt

Filling:

• 3/4 cup cashews


• 1/4 cup agave/maple syrup/ coconut

nectar

• 3 tablespoons nut milk of your choice

• 2 tablespoons lemon juice

• 2 tablespoons alcohol-free vanilla extract

• 1/8 teaspoon Himalayan salt

• 1 bunch your favorite summer fruits

1. Soak cashews overnight or at least 5 to 6 hours.

2. In a food processor, process all the crust ingredients until well blended (15 to 20 seconds).

Don't over-blend it.

3. Press the crust mixture on the pie/quiche pan. Freeze it (we use a bottomless pie pan, so we

can un-pan the crust after freezing it for at least an hour).

4. Rinse and drain the soaked cashews. In a blender, blend all filling ingredients until smooth

and creamy.

5. Pour the cream mixture on the crust (the crust will be filled only halfway. We want to leave

enough room for the fresh fruits).

6. Add your favorite fruits in the filling. Make sure you push all the fruits all the way down to

the bottom on the crust. You can add as many fruits as you wish. We stop once the filling

raises up the same level of the edges of the crust.

7. Let it set in the freezer for 30 minutes, or in the fridge for at least 2 hours. Add your favorite

fruits on top when the filling is set.



Cocktails

Smoky Pear and Ginger Margarita

MMMMM time to start making fall cocktails

• 1 1/2 ounces pear juice or

nectar

• 1-ounce tequila

• 1-ounce mezcal

• 3/4 ounce fresh-squeezed

lime juice

• 1/2-ounce Agave in the Raw

• 1 dash aromatic bitters

• 1-piece fresh ginger (a thin

slice or two, cut in half)

• 1-piece candied ginger, for

garnish (optional)

1. If you'd like a salt rim, dump the salt onto a small plate, and prepare an (empty) rocks glass

by rubbing a lime wedge around the edge of the glass. Dip the wet glass rim in the salt and

move it around until the rim is well coated.

2. Fill your glass with ice.

3. Combine the pear juice, tequila, mezcal, lime juice, agave, and sliced ginger into a cocktail

shaker over ice. Shake vigorously for 10-15 seconds. Double strain (pour through a mesh

strainer) into your ice-filled glass.

4. Garnish with a cocktail skewer of candied ginger, if you're feeling fancy, and another drop or

two of the bitters.


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