the plan your community recipe book - lyn-genet recitas · 2018. 12. 30. · lyn-genet recitas....

The Plan –

Your Community

Recipe Book

November 2018

Lyn-Genet Recitas

November 2018 Recipe eBook for TPYC members pg. 2

Contents

BREAKFASTS 3

CRANBERRY PECAN MUFFINS 3

APPETIZERS/ SIDES 4

BAKED ZUCCHINI ‘ZITI’ SPIRALS WITH MOZZARELLA 4

CHEESY HASSELBACK POTATO GRATIN 5

COLD CURE SOUP (PERSIAN CHICKEN) 6

CROUTONS (4 TYPES - DILL, GARLIC, SOURDOUGH, PARMESAN) 7

EASIER BÉARNAISE SAUCE 8

KALE AND CARAMELIZED ONION STUFFING 9

MARILYN MONROE’S STUFFING RECIPE 10

MEERA SODHA’S NAAN 11

MOZZARELLA STICK CHICKEN TENDERS 12

SPICY CARROT AND SPINACH LATKES 13

SPICY PEANUT AND PUMPKIN SOUP 14

WHOLE ROASTED STUFFED DELICATA SQUASH 15

DINNERS 16

BATSARIA (PHYLLO-LESS SPANAKOPITA) 16

GARLIC BUTTER STEAK BITES WITH LEMON ZUCCHINI NOODLES 17

GARLICKY BEEF TENDERLOIN WITH ORANGE HORSERADISH SAUCE 18

GOLDEN CHICKEN THIGHS WITH CHARRED-LEMON SALSA VERDE 19

HONEY LEMON CHICKEN 20

MAPLE-GLAZED PORK CHOPS WITH TOASTED PECANS 21

SIMPLE LAMB CURRY WITH CARROT RAITA 22

STICKY STOVE TOP BALSAMIC CHICKEN DRUMSTICKS 23

DESSERTS 24

BRAZILIAN CARROT CAKE 24

FUDGY PUMPKIN BLONDIES WITH CHOCOLATE CHIPS 25

MAPLE PECAN PIE BARS 26

MOLLY YEH'S DARK CHOCOLATE MARZIPAN SCONE LOAF RECIPE 27

PUMPKIN BREAD WITH BROWN BUTTER AND BOURBON 28

THANKSGIVING RUM PECAN TRUFFLES 29

COCKTAILS 30

PUMPKIN SPICE LIQUEUR 30


Breakfasts

Cranberry Pecan Muffins

Our resident chef ;0 Laurie N-Blr shared this delicious recipe with me. Thanks, Chica! What

a great seasonal recipe

• 3 large eggs

• 1 cups honey

• 1/4c brown sugar

• 3/4 cup unsalted butter, cubed and softened

at room temperature for 1 hour

• 1 teaspoon vanilla

• 1 teaspoon almond extract, optional

• 1 cup all-purpose flour

• 1 cup almond flour

• 1 teaspoon salt

• 2 1/2 cups rehydrated dry cranberries

• 1/2 bag raw pecan pieces

Pecan topping

• 1/4 cup unsalted butter

• 1/4 cup dark brown sugar

• 1/2 bag raw pecans

1. Preheat the oven to 350°F. Lightly grease a 6-cup muffin pan

2. Use a stand mixer or hand beaters to beat the eggs and sugar until very smooth. If using a

stand mixer, beat on medium speed for 4 to 7 minutes, using the whip attachment. If using

hand beaters, beat on high speed for 6 to 8 minutes.

3. Beat in the butter, vanilla, and almond extract, if using. Beat for 2 minutes or until the butter

is smoothly incorporated.

4. Use a spatula to fold in the flour, salt, and cranberries. The batter will be thick. Spread into

the prepared pan.

5. To prepare the pecan topping, heat the butter in a sauté pan over medium heat. Add the sugar

and stir. Add the pecans and cook for about 2 minutes, stirring, until the butter and sugar

mixture is shiny and smooth, and the nuts are well-coated with the butter and sugar. Spread

over the cake batter.

6. Bake 30 minutes but expect small loaves to take at least 40 minutes. Tent the cake with foil

in the last 10 minutes of baking to keep the top from browning (this is especially important

for the pecan topping).

7. Cool for 15 minutes then run a knife around the inside edge of the pan and remove the muffin


Appetizers/ Sides

Baked Zucchini ‘Ziti’ Spirals with Mozzarella

This recipe is pretty perfect, all you need to do is use friendly cheese and low reactive

tomato sauce. Can't do the tomato sauce? Try a pesto!

• 5 zucchini, ends trimmed

• 1 tablespoon extra-virgin olive oil

• ½ sweet onion, minced

• 2 garlic cloves, minced

• 1½ cups ricotta cheese

• 1 cup grated mozzarella cheese

• 1 teaspoon dried oregano

• ¼ teaspoon red pepper flakes, or more to

taste

• Salt and freshly ground black pepper

• 2 cups marinara sauce

• ⅓ cup grated Parmesan cheese

• Basil, as needed for finishing

8. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch casserole with nonstick cooking

spray.

9. Thinly slice the zucchini lengthwise. (Try to slice them about ⅛ inch thick; this helps them

roll up better.) You should get 8 to 10 slices per zucchini. Set aside.

10. Heat the olive oil in a medium sauté pan over medium heat. Add the onion and sauté until

translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.

11. In a medium bowl, stir the onion and garlic with the ricotta and mozzarella. Season with

oregano, red pepper flakes, salt and pepper.

12. Pour 1 cup of the marinara sauce into the prepared casserole dish.

13. Place a slice of zucchini on a cutting board or plate. Place about 2 tablespoons of the cheese

filling at the shortest end of the zucchini slice. Roll the zucchini into a spiral, fully encasing

the filling. Place each roll, spiral side up, in the prepared dish.

14. Repeat with the remaining zucchini and filling. (If you have leftover filling, dollop it on top

of any spiral that needs a little extra.)

15. Pour the remaining marinara sauce evenly over the spirals. Sprinkle with an even layer of

Parmesan.

16. Transfer the casserole to the oven and bake until the cheese on top is golden brown and the

zucchini is tender, 35 to 40 minutes. Let cool 10 minutes, garnish with basil and serve warm.


Cheesy Hasselback Potato Gratin

SOOOO elegant for your fancy dinners! I changed from russet as they are so much higher in

strach

• 3 ounces finely grated Manchego

• 2 ounces finely grated Parmigiano-

Reggiano

• 2 cups heavy cream or coconut cream

• 2 medium cloves garlic, minced

• 1 tablespoon fresh thyme leaves, roughly

chopped

• Kosher salt and black pepper

• 4 to 4 ½ pounds red potatoes sliced 1/8-

inch thick on a mandolin slicer (7 to 8

medium, see note)

• 2 tablespoons unsalted butter

1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a

large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream,

garlic and thyme to cheese mixture. Season generously with salt and pepper. Add potato

slices and toss with your hands until every slice is coated with cream mixture, making sure to

separate any slices that are sticking together to get the cream mixture in between them.

2. Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them

into a neat stack, and lay them in the casserole dish with their edges aligned vertically.

Continue placing potatoes in the dish, working around the perimeter and into the center until

all the potatoes have been added. The potatoes should be very tightly packed. If necessary,

slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess

cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides

of the casserole. You may not need all the excess liquid.

3. Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and

continue baking until the top is pale golden brown, about 30 minutes longer. Carefully

remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep

golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a

few minutes, and serve.


Cold Cure Soup (Persian Chicken)

Thank you, Nigella! This looks AH-MAZING. I altered slightly to make Plan friendly.

"I'd made a traditional Persian chicken, cinnamon and Seville-orange stew and realized that

it was the scented broth I loved the most. So, I cut to the chase. A supermarket packet of

chicken wings, a stick of cinnamon, a carrot, an onion, a knob of ginger and the juice and

zest of an orange left to simmer on the stove make a restorative broth that delights and

soothes.

• 3 pounds chicken wings

• 1 carrot, peeled and halved

• 1 onion, peeled and halved

• 1 cinnamon stick

• 1 3-inch knob of ginger, peeled

• 1 tsp sea salt

• 2 tsp organic orange zest, fine grated

• 2 tsp lime juice

• 1 teaspoon honey or agave

• Chopped basil for garnish (or herbs of

choice)

• 1 small red chili pepper, seeded and cut

into fine rings, for garnish

• 3 quarts water

1. In a large stockpot, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts

water, orange zest and juice.

2. Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until

liquid has reduced to about half and chicken flavor is strong, 1 ½ to 2 hours.

3. Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then

refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and

wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be

covered and refrigerated for up to three days.

4. To serve, warm soup, ladle into mugs or bowls, and garnish.


Croutons (4 types - dill, garlic, sourdough, parmesan)

I grew up VERY poor, so I NEVER throw food away. Now that it's back to bread making

season I am having a LOT of fun using stale bread to make croutons!

Jazz up your soups and salads with these crouton recipes!

Croutons with dill. Cut bread into 1/4 - to 1/3 -inch cubes. Fry in butter with a little finely

chopped fresh dill for 5 to 7 minutes until golden brown and crunchy, depending on how

dry the bread was.

Garlic croutons. Cut bread into 1/4 - to 1/3 -inch cubes. Crush 2 cloves of garlic with the

flat side of a knife and fry in butter for 2 minutes. Add the bread and fry for 5 to 7 minutes

until golden brown and crunchy. For a stronger garlic flavor, add a little minced garlic and

toss to incorporate just before removing the croutons from the pan.

Sourdough croutons with thyme. Tear sourdough bread (crustless or thin-crusted) into

small pieces. Fry in olive oil with finely chopped thyme and a little garlic for 5 to 7 minutes,

until light golden and crunchy.

Parmesan croutons. Make croutons with bread and oil or butter (following the basic

directions for croutons with dill). Combine the hot croutons with a little finely grated

Parmesan cheese and toss well. Spread on a well-greased baking sheet; toast in a 400-

degree oven for 4 to 6 minutes, turning them as needed for even browning, until the cheese

has melted and browned.


Easier Béarnaise Sauce

Now that you know that tarragon can be so amazing for weight loss, why don't you try this

classic sauce? As eggs and animal protein can be a test this would be amazing on a veggie

night. Perhaps with grilled vegetables?

• 2 tablespoons white wine vinegar

• 2 shallots, minced

• 2 sprigs tarragon, roughly chopped

• 2 egg yolks

• 3 tablespoons water

• 1 tablespoon avocado oil

• 1/8 teaspoon sea salt

• 1 tablespoon butter, softened at room temperature

1. Place the white wine vinegar, minced shallot, and half of the chopped tarragon in a saucepan.

Heat this on a medium-low flame for 5-10 minutes, until the shallots are sweated, and the

liquid has reduced by about half. Strain out the solids and replace the concentrated liquid

back into the saucepan and let it cool to room temperature.

2. Add the egg yolks, water, vegetable oil, and salt into the saucepan with the concentrated

vinegar, and heat over a medium-low flame while whisking vigorously. The goal here is to

whisk the eggs to a fluffy, custard-like consistency, which should take around 3-5 minutes.

Once you see it start to steam, be extra vigilant as you don’t want to overcook the sauce, lest

it’ll turn into scrambled eggs! You can take your pan off and on the heat to better control the

cooking.

3. When the sauce thickens and reaches the desired consistency, add in the tablespoon of butter

and the rest of the chopped tarragon, and whisk until the butter dissolves.

4. The sauce is best served immediately but can hold well for 30 minutes to an hour. It’s

classically paired with steak but can go well with fish or even grilled vegetables!


Kale and Caramelized Onion Stuffing

OOOOH thanks for this recipe Laurie N-Blr, I am making this for T-day- one vegetarian and

one with chorizo----

• 1 1/4-pound (20 ounce) round of

sourdough or dense country-style white

bread

• 1/2 cup olive oil, divided

• 3 tablespoons unsalted butter, divided

• 3 medium yellow onions, thinly sliced in

half-moons

• Kosher salt

• 1/2 teaspoon sugar or honey

• 2 tablespoons sherry vinegar

• 1 pound (large bundle) curly kale, center

ribs and stems removed, chopped or torn

into large chunks


• 2 cups vegetable, chicken or turkey broth,

divided

• Red pepper flakes, to taste

• 2 tablespoons sherry

1. Heat oven to 400°F. Slice crusts off bread (you can save them for breadcrumbs) and tear loaf into

rough 1-ish-inch pieces. Place in a large bowl and drizzle with 4 tablespoons olive oil and toss well.

Spread on a large rimmed baking sheet and toast in oven, tossing once or twice for even color, until

golden brown and crisp on the outside but still a little tender inside, about 20 minutes. Let cool on

sheet, then tip back into that large bowl.

2. Meanwhile, melt 1 tablespoon butter in 2 tablespoons oil in the bottom of a large sauté pan over low

heat. Add the onions, toss to coat them in oil and cover the pan and with the stove on the lowest heat

possible, let them cook undisturbed for 15 minutes. (The steaming and wilting will help them

caramelize much faster, yay.) Remove lid, raise heat to medium/medium-high, add sugar and 1

teaspoon salt and cook onions, stirring frequently, for another 15 to 20 minutes, until they’re a deep

golden brown. Add 1 tablespoon sherry vinegar and use to scrape any stuck bits off bottom of pan,

then cook off. Taste onions. If desired, add a second tablespoon of sherry vinegar and cook off in the

same method. (I prefer them with 2 tablespoons.) Add onions to bowl with croutons.

3. Add 2 more tablespoons olive oil to pan and heat garlic for half a minute, before adding kale. Get kale

coated with garlicky oil, then add 2 tablespoons broth. Cook kale until wilted and somewhat tender,

seasoning well with salt and pepper, about 6 minutes. Add sherry to pan and cook until it almost

disappears. Add remaining broth and last two tablespoons of butter and bring mixture to a simmer.

4. Pour kale-broth mixture over croutons and caramelized onions. Toss well to combine. Pour mixture

into a 3-quart casserole dish and cover with foil. Bake for 15 minutes, then remove foil, and bake for

another 15 to 20, until golden and crisp on top.


Marilyn Monroe’s Stuffing Recipe

I'm not altering this recipe because, well. It’s Marilyn Monroe's (!!!) and heck even I would

eat some of this if she made it. But unlikely to be Plan friendly :), it's got a good start though

with the sourdough!

• A 10-ounce loaf sourdough bread

• ½ pound chicken or turkey livers or

hearts

• ½ pound ground round or other beef

• 1 tablespoon cooking oil

• 4 stalks celery, chopped

• 1 large onion, chopped

• 2 cups chopped curly parsley

• 2 eggs, hard boiled, chopped

• 1½ cups raisins

• 1 cup grated Parmesan

• 1¼ cups chopped walnuts, pine nuts or

roasted chestnuts, or a combination

• 2 teaspoons dried crushed rosemary

• 2 teaspoons dried crushed oregano

• 2 teaspoons dried crushed thyme

• 3 bay leaves

• 1 tablespoon salt-free, garlic-free poultry

seasoning (or 1 teaspoon dried sage, 1

teaspoon marjoram, 1/2 teaspoon ground

ginger and 1/2 teaspoon ground nutmeg)

• 1 tablespoon kosher salt, plus more to

taste

• 1 tablespoon pepper

1. Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out

excess water over a colander and shred into pieces.

2. Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a

coffee bean.

3. In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally

and breaking up the meat, so no piece is larger than a pistachio.

4. In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion,

parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk

the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a

bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt.

Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing. To

serve as a dressing, pile about two quarts of the mixture into a 9-inch square baking dish and

bake at 350 degrees until the top is evenly browned, about 1 hour.


Meera Sodha’s Naan

You could also serve that wonderful butternut and mushroom stew with spelt naan. Spelt is

easier to digest that wheat so it's usually what I have Planners test first when they are

working with me.

• 4 cups all-purpose spelt flour

• 2 tablespoons avocado oil

• 4 tablespoons kefir

• 1 packet of active dried yeast, or 7 grams

• 2 teaspoons sugar

• ½ teaspoon sea salt

• 1 level teaspoon baking powder

• 1 cup coconut or whole milk, warmed

1. Put the flour into a large mixing bowl. Make a well in the middle, and add two tablespoons of

the oil to it, along with the yogurt, yeast, sugar, salt and baking powder. Use your fingers to

combine the ingredients until they resemble crumbs, and then add the warm milk in splashes,

mixing until it comes together into a dough.

2. Put the dough on a clean, well-floured cutting board. It will be very sticky. Flour your hands,

and knead the dough for five minutes or so, then scrape off your hands and knead it again,

making it into a round ball. Rub a teaspoon of oil over the exterior of the dough and place it

in a clean mixing bowl. Cover with a dish towel, and place in a warm spot to rise for 60 to 90

minutes, or until it has doubled in size.

3. Using a knife, divide the dough into 12 pieces. Take each piece, roll it into a ball and flatten

it between your palms. Dust the dough with flour and roll each piece out into an oval of

about 5 by 8 inches.

4. Place a large sauté pan over medium-high heat and allow it to get hot. When it is, cook one

naan in it for 30 to 40 seconds on one side, or until it begins to bubble, then use a spatula to

flip it over to cook the other side for about the same amount of time, checking regularly to

make sure that it does not burn. Flip the naan one more time, and press on it lightly with your

spatula for 10 to 15 seconds, then remove to a warm platter. Repeat with the rest of the

dough. (Keep the finished naan in a low oven or wrap in foil until ready to serve.)


Mozzarella Stick Chicken Tenders

OK. Yes, this is totally decadent, and obviously not an everyday dish, but you have to do

stuff like this every now and then!!! This would be a great Sunday football dish! The

guacamole will help to offset the sodium from those mozzarella sticks!

• 10 fresh chicken tenders (about 1 ½ lbs.)

• 10 mozzarella string cheese sticks, trimmed to match the size of the tenders

• 1½ cups flour or almond flour

• 3 eggs, beaten

• 2 cups panko

• 1 tbsp. Italian seasoning

• 2 tsp. garlic powder

• ½ tsp. black pepper

• 3 cups avocado oil

• Low reactive tomato sauce for serving

• Guacamole for serving

1. Using a paring knife, cut a pocket in the center of the chicken tenders vertically. Stuff each

with a piece of mozzarella string cheese and pinch them closed.

2. In a shallow dish, add flour. In a separate dish, add beaten eggs. In a third dish, stir together

breadcrumbs, Italian seasoning, garlic powder, salt and pepper.

3. Dip each stuffed chicken tender into the flour, then eggs, then breadcrumb mixture to create a

breading. Transfer them all to a sheet pan and freeze for 20 minutes to secure the breading.

4. Meanwhile, add oil to a large, deep skillet until it reaches about 350°. Remove tenders from

freezer and fry in oil in batches until golden and cooked through, 8-10 minutes. Serve with

marinara sauce.


Spicy Carrot and Spinach Latkes

A new take on latkes! Nigella seeds taste like a mix of black pepper, onion and oregano so

you could use a mix of that if the seeds are hard to find

This dish would work as a low-carb alternative to traditional potato latkes. This blend

yields 15 to 16 latkes. The addition of nigella seeds adds a nutty, addictive, flavor. As for

toppings, you can use a favorite chutney or raita.

• 1-pound carrots, peeled and grated (3

cups, tightly packed, grated carrots)

• 6 ounces baby spinach or stemmed

washed spinach, chopped (3 cups tightly

packed chopped spinach) or kale

• 1 teaspoon baking powder

• Salt to taste

• 1 tablespoon nigella seeds (more to taste)

• 1 teaspoon cumin

• 1 tsp chipotle powder

• 3 tablespoons almond flour

• 3 tablespoon matzo meal or all-purpose

flour

• 2 eggs, beaten

• About 1/4 cup avocado oil

1. Begin heating a large heavy skillet over medium-high heat. Heat the oven to 300 degrees and

line a sheet pan with parchment. Place a rack over another sheet pan.

2. In a large bowl mix together the carrots, spinach, baking powder, salt, nigella seeds, chili

powder, oat bran and matzo meal or flour. Taste and adjust salt. Add the eggs and stir

together. If the mixture seems dry add a little more egg.

3. Pack about 3 tablespoons of the mixture into a 1/4 cup measuring cup. Reverse onto the

parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough

to make 15 or 16 latkes.

4. Add the oil to the pan and when it is hot (hold your hand a few inches above – you should

feel the heat), use a spatula to transfer one portion of the latke mixture to the pan. Press down

with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook three or

four at a time without crowding; my 12-inch pan will accommodate four or five. Cook on

one side until golden brown, about three minutes. Slide the spatula underneath and flip the

latkes over. Cook on the other side until golden brown, another two to three minutes.

Transfer to the rack set over a baking sheet and place in the oven to keep warm.

5. Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche, or with other

toppings of your choice such as chutney or raita.


Spicy Peanut and Pumpkin Soup

Omg this soup sounds AMAZING for a wintry cold day

• 2 tablespoons olive oil

• 1 medium onion, peeled and diced (about

1 1/2 cups)

• 4 garlic cloves, smashed

• 1 (1-inch) piece ginger, peeled and

chopped

• ½ habanero or bird's eye chili

• 2 cups pumpkin, butternut squash or

delicata puree

• 3 cups water or chicken or vegetable

stock

• 1 (13-ounce) can coconut milk

• 1 tablespoon agave or honey (optional)

• ¼ cup unsweetened natural peanut butter

or raw almond or cashew butter

• Sea salt

• 2 tablespoons sliced fresh chives

• ¼ cup goat cheese (optional)

1. In a large stock pot, heat oil over medium heat. Add onion, garlic and ginger, and cook,

stirring frequently until softened and just beginning to brown around the edges, about 4

minutes. Stir in the chili and pumpkin purée and whisk in the water or stock. Bring to a boil,

reduce the heat and allow to simmer on low, giving an occasional stir, for 20 minutes or until

slightly reduced and thickened. Remove the chili after the soup simmers if you don’t care for

much spice.

2. Add coconut milk, agave or honey (if using), and peanut butter to the pot. Using an

immersion blender or working in batches in a standing blender, purée the soup until smooth.

Season with salt and keep warm over low heat. Do not bring soup up to a simmer or boil at

this point. (This reduces the risk of the oils in the peanut butter separating and breaking the

soup's smooth texture.)

3. Divide soup between bowls, sprinkle with the chives and a dollop of crème fraîche or yogurt,

or a drizzle of olive oil to make it vegan. Serve with a warm crusty baguette or chunks of

warm sourdough for dipping.


Whole Roasted Stuffed Delicata Squash

All right now, the holiday recipes are coming out in full force! As you may know delicata

squash is the least reactive winter squash, so if you haven't tested these amazing beauties

yet, please do.

• 6 small delicata squash, about 1 pound

each

• Sea salt and ground black pepper, to taste

• Olive oil, for the baking sheet

• 4 tablespoons unsalted butter

• 2 medium onions, diced

• 1 bunch kale (about 1 pound), trimmed

and chopped

• 6 ounces panko or gluten free panko

• ½ cup crumbled goat cheese

• ½ cup dried cranberries

• ½ cup pecans, roughly chopped

• 2 tablespoons maple syrup

• 2 tablespoons chopped basil, for garnish

1. Cut 1 inch off the top and bottom of each squash. Use a melon baller or small spoon to scrape out the

seeds. Sprinkle the inside of the squash with salt and pepper, then stand them upright on an oiled

baking sheet.

2. Heat oven to 425 degrees. In a large saucepan set over medium-high heat, melt 2 tablespoons of the

butter. When it foams, add onions to pan and sauté, stirring frequently, until they begin to soften and

turn translucent, approximately 6 to 8 minutes. Add kale to pan and continue to cook, tossing, until

kale begins to wilt, about 5 minutes. Remove pan from heat and put vegetables into a large bowl.

3. Meanwhile, place bread cubes on a sheet pan and toast in the oven until they begin to crisp on the

outside, approximately 7 to 9 minutes. Add bread cubes to the bowl with the vegetables, and then add

blue cheese and cranberries. Stir to combine.

4. Put pecans in a dry sauté pan set over medium heat and toast the nuts until they begin to darken and

turn fragrant, approximately 4 to 6 minutes. Stir in maple syrup and allow to cook for 1 minute, then

scrape into the bowl with the rest of the stuffing and toss to combine. Taste and season the mixture

with salt and pepper.

5. Lower oven temperature to 400 degrees. Divide the stuffing between the squash. Cut the remaining 2

tablespoons of butter into 6 pieces and top each squash with a dot of butter. Roast squash until the

flesh has softened and you can easily pierce it with a fork, approximately 45 minutes. If the squash is

browning too quickly, lay a sheet of aluminum foil over the top to prevent burning.

6. Sprinkle parsley over the squash. Serve 1 whole squash per person as a main course, or 1/2 squash or

less as a side dish.


Dinners

Batsaria (Phyllo-less Spanakopita)

OOOOH this might be a side dish for T-day. I love spanakopita, but the phyllo prep is such a

PITA. This is GENIUS.

• 1 ½ sticks butter (6 ounces)

• 2 bags fresh (not baby) spinach,

approximately 1 pound each

• 1 small yellow onion, chopped finely

• 1 bunch scallions (or two, if the scallions are

skinny), the white parts and some of the

green, chopped

• 4 cloves garlic (up to 8 cloves, depending on

your love of garlic), peeled and chopped

finely

• 1 tbsp fresh oregano, chopped

• 1 tbsp fresh thyme, chopped

• 8 oz goat cheese

• 1/2 tablespoon sea salt

• 1 pinch freshly ground pepper

• 4 eggs

Batter:

• 3 cups all-purpose flour


• 1 teaspoon baking powder

• ¼ cup avocado oil

• 1 egg

• 2 cups water (from the cold side of your

spigot)

1. Melt butter in a small pot, skimming off foam and discarding it. Set aside.

2. Coarsely chop the spinach, stems and all. Wash and dry the chopped spinach and dump into a large

bowl or pot.

3. Add the onion, scallions, garlic, parsley, salt and pepper to the spinach. Mix well. Crumble in the goat

cheese and mix again, gently. Set aside while you make the batter.

4. Measure the 3 cups of flour, salt, and baking powder into a medium bowl. Make a well in the center

of the flour. Into the well, put the oil, the unbeaten egg, and the water. Mix together until smooth, but

don't overmix. The batter should be the consistency of pancake batter.

5. Spread some of the melted butter in the bottom of a roasting pan. The size of the pan will determine

the thickness of the finished Batsaria. I like mine thick-ish, while my mother liked hers very thin,

almost cracker-like. Spread some of the batter thinly on top of the butter.

6. Beat the 4 eggs until they're light and airy, then add them to the spinach mixture, stirring gently.

Spoon the spinach mixture into the baking pan, spreading it as evenly as you can. Now spoon the rest

of the batter onto the top of the spinach. There will not be enough to cover the spinach, but you don't

want it to. Glop it here and there, leaving areas of spinach exposed. Sprinkle the rest of the butter over

the top of the spinach and the batter.

7. Bake at 350° F until golden brown, about 50 minutes to an hour. The aroma as it bakes is heavenly!

Let the Batsaria cool a bit before you cut it into squares or rectangles to serve. It is delicious warm,

but like so many Mediterranean foods, it is also good at room temperature. Leftovers are wonderful

reheated or cold.


Garlic Butter Steak Bites with Lemon Zucchini Noodles

Cheryl Christopher Shanahan swears by this recipe!

• 1¼ lbs sirloin steak cut into small cubes

• 4 medium zucchini, spiralized

• 1 tablespoon olive oil

• 3 tablespoons butter, divided

• 2 teaspoons minced garlic

• ¼ cup homemade beef or vegetable broth

• 1 tablespoon minced basil

• 1 teaspoon fresh thyme leaves

• ½ teaspoon red chili pepper flakes, or

cayenne

• Juice of ½ lemon

Marinade

• ¼ cup coconut aminos

• 1 tablespoon olive oil

• 1 tablespoon hot sauce (we used Sriracha)

• Fresh cracked black pepper, to taste

• Juice of ½ lemon

1. In a mixing bowl, combine the ingredients for the marinade (soy sauce, olive oil, hot sauce,

pepper, and lemon juice) and add the steak bites. Mix well and marinate for 15 to 20 minutes

minimum, while preparing the other ingredients.

2. Heat the olive oil in a large skillet over high heat. Drain steak from the marinade. Keep the

remaining marinade for later.

3. Place the steak in the skillet in a single layer. Do not overcrowd the skillet or meat will

steam, so you may have to work in batches depending on the size of your skillet. Cook for 3-

4 minutes, stirring occasionally until steak cubes are golden brown. Repeat with remaining

meat if needed.

4. Add 2 tablespoons butter and garlic to the skillet; cook for 1-2 minutes, stirring to coat the

meat in the sauce. Remove to a shallow plate and set aside.

5. In the same skillet, add butter, lemon juice, red pepper flakes, beef broth, and remaining

marinade juices. Bring to a simmer and allow to reduce for 2-3 minutes, stirring regularly.

6. Add the spiralized zucchini noodles and toss for two to three minutes to cook it up. Stir in the

fresh parsley and thyme, then allow the cooking juices to reduce for one minute if the

zucchini renders too much water. Push the zucchini noodles on the side, add the steak bites

back to the pan and reheat for another minute. Serve immediately. Enjoy!


Garlicky Beef Tenderloin with Orange Horseradish Sauce

I cut the salt from 1 tbsp to 2 teaspoons thus removing 2325 mg of sodium and cutting a 4

oz portion from roughly 475 mg to 325 mg. I added more rosemary and garlic to boost

flavor. Feel free to add sea salt if needed!

• 4-lb beef tenderloin, trimmed and tied

• 2 teaspoons sea salt

• 1 teaspoon black pepper, more to taste

• 2 teaspoons chopped fresh rosemary

• 4 fat garlic cloves, coarsely chopped

• 2 tablespoons extra-virgin olive oil

• 2 cups crème fraîche

• ¼ cup white horseradish

• Grated zest of half an organic orange

1. Season the tenderloin all over with the salt, pepper, rosemary and garlic. Cover the meat and

refrigerate for at least two hours and preferably overnight. Let it come to room temperature

for 1 hour before roasting.

2. Heat oven to 450 degrees. Wipe off as much garlic as possible. (It tends to burn.)

3. In a large, ovenproof skillet over high heat, heat the oil. Add the meat and thoroughly brown

all over, 4 to 5 minutes per side. (If your skillet isn’t large enough, cut the meat in half.)

4. Place the skillet on the oven’s middle rack and roast until an instant-read thermometer shows

120 degrees (for rare), 10 to 20 minutes. Let the meat rest for 10 minutes before carving.

5. In a small bowl, whisk the crème fraîche, horseradish and orange zest. Season to taste with

salt and pepper and serve alongside the tenderloin.


Golden Chicken Thighs with Charred-Lemon Salsa Verde

I love recipes I don’t have to alter too much.

To make this totally Plan friendly you would switch the parsley to basil

Omit the anchovies and use this to test capers. As always you need to cut salt by 75%,

remember there is naturally occurring sodium in food. No wonder we have such a weight

issue in America!

CHICKEN

• 12 bone-in skin-on chicken thighs

• 24 sage leaves

• 16 garlic cloves—6 cut into 4 slices each,

the rest gently smashed and peeled

• 4 tablespoons unsalted butter, cut into 12

slices

• Strips of zest from 2 lemons

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon chopped thyme

• 1 tablespoon chopped oregano

• 1 tablespoon chopped basil

• 1 teaspoon crushed red pepper

• Sea salt

• 12 fresh bay leaves (optional)

SALSA VERDE

• 1 lemon, cut into 1/2-inch slices and

seeded

• 1 tablespoon plus 1/2 cup extra-virgin

olive oil

• 1/4 cup chopped oregano

• 1/4 cup chopped mint

• 2 garlic cloves, chopped

• 1 anchovy fillet

• 1/2 teaspoon chopped drained capers

• 1/4 teaspoon sea salt

•

1. Prepare the chicken: Run your fingers under the skin of each chicken thigh to create a pocket. Stuff

each pocket with 2 sage leaves, 2 slices of garlic and 1 slice of butter. Transfer the stuffed thighs to a

large bowl. In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped

herbs and crushed red pepper. Pour the mixture over the chicken and turn to coat. Cover with plastic

wrap and refrigerate for at least 2 hours or overnight.

2. Preheat the oven to 450°. On a baking sheet, toss the lemon slices with 1 tablespoon of the olive oil.

Spread the lemon slices in an even layer and bake for 16 to 18 minutes, until charred on the bottom.

Transfer to a cutting board and let cool for 5 minutes. Chop the slices into 1/4 -inch pieces. Leave the

oven on.

3. In a mortar, mash the oregano and mint with the chopped garlic, capers and the 1 teaspoon of salt

until a smooth paste forms. Slowly drizzle in the remaining 1/2 cup of olive oil, stirring to create a

sauce. Stir in the chopped lemon.

4. Heat a very large ovenproof skillet. Season the chicken thighs evenly with 4 teaspoons of salt; reserve

the lemon zest and smashed garlic from the marinade. Arrange the chicken thighs skin side down in

the skillet and cover with another large skillet or pot weighted down with a few heavy cans. Cook the

chicken over moderate heat until the skin is golden brown and crisp, about 15 minutes.

5. Remove the weight and turn the chicken. Scatter the reserved lemon zest and garlic and the bay

leaves, if using, among the thighs. Roast in the oven for about 30 minutes, until the chicken is golden

brown and cooked through. Discard the bay leaves. Transfer the chicken to a platter and serve with

the salsa Verde.


Honey Lemon Chicken

A 15-minute recipe?? count me in!

Chicken

• 1 lb / 500g chicken breast (2 pieces)

• Salt and pepper

• 1/4 cup / 35 g flour (any)

Sauce

• 1 1/2 tbsp butter

• 1 tbsp olive oil

• 1 garlic clove, minced

• 3/4 cup chicken broth

• 1/4 cup honey

• 1/4 cup lemon juice (fresh)

• 1 tsp coconut aminos

• 2 tbsp water

Prep:

1. Slice each chicken breast horizontally to form 4 steaks in total. OPTIONAL (for more even

cooking): Pound to even thickness about 1cm/ 2/5" thick.

2. Sprinkle each side generously with salt and pepper.

3. Place flour in shallow dish. Coat the chicken in the flour, shaking off excess.

4. Mix 1 tsp of the flour (reserved from step 3) with the water. Set aside.

Cooking:

5. Place butter and oil in a skillet over medium high heat until butter is melted and hot. Add

chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until

golden brown, then transfer onto a plate to rest.

6. Add garlic into the skillet and stir for 20 seconds or until golden. Add chicken broth / stock

and bring to simmer. Use a spatula to scrape the brown bits from the bottom of the pan into

the liquid.

7. Add honey, lemon juice, soy sauce and flour/water mixture (from step 4) into the skillet. Mix

and bring to simmer for 2 to 3 minutes until thickened into a syrup. Add salt and pepper to

taste.

8. To serve, pour Sauce over the chicken and garnish with parsley and lemon slices if using.

Alternatively, return the chicken to the pan for 30 seconds (to reheat), turning to coat in the

sauce.


Maple-Glazed Pork Chops with Toasted Pecans

Pork is higher reactive, but you could easily make this recipe for any protein that works for

you!

Pecans are super low reactive, so pls test them if you haven't. They make a great snack

option.

• 1 cup pecans

• 1 cup pure maple syrup

• 1/4 cup rice vinegar

• 1 teaspoon Sriracha or other hot sauce

• One 3-inch rosemary sprig

• Twelve 1-inch-thick pork loin chops (about 10 ounces each)

• Avocado oil, for brushing

1. Preheat the oven to 275°. Spread the pecans on a baking sheet and toast for 12 minutes, until

fragrant. Let cool, then chop.

2. Meanwhile, in a small saucepan, combine the maple syrup, vinegar, Sriracha and rosemary

and bring to a boil. Simmer over moderate heat until reduced to 1 cup, about 10 minutes.

Discard the rosemary.

3. Meanwhile, light a grill or heat 2 cast-iron grill pans until very hot. Brush the pork chops

with oil and season with salt and pepper. Grill over moderate heat, turning once, until lightly

charred and nearly cooked through, about 10 minutes. Generously brush the maple glaze all

over the chops and grill, turning once or twice, until lightly caramelized, 2 to 3 minutes

longer. Transfer the pork chops to a platter, sprinkle the pecans on top and serve.


Simple Lamb Curry with Carrot Raita

MMMMMM this is GREAT recipe for these cooler nights

• 2 pounds lean lamb shoulder cut in 3/4-

inch cubes

• 1 tablespoon grated ginger

• 1 ½ teaspoons grated garlic

• 1 ½ teaspoons turmeric powder

• ½ teaspoon cumin seed, toasted and

ground

• ½ teaspoon coriander seed, toasted and

ground

• ¼ teaspoon cayenne

• Sea salt

• 2 tablespoons avocado oil

• 2 red onions, sliced thick, 1 pound

• 6 whole cloves

• 10 black peppercorns

• 1-inch-long piece cinnamon stick

RAITA:

• 1/2 cup goat cheese

• 1/2 cup water

• 1 tablespoon avocado oil

• ½ teaspoon cumin seed


• ½ cup coarsely grated carrot

• Pinch of cayenne

• Sea salt

• 1 tablespoon each chopped mint, chives

and basil

1. Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5

teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours

refrigerated (even overnight is fine).

2. Heat the avocado oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add

the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and

add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another

5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and

bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until

the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce

reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)

3. To make the raita, put the goat cheese in a bowl. Heat the oil in a small skillet over medium

heat. Add the mustard seeds and cumin, let them pop a bit — be careful — then stir in the

garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the

skillet into the goat cheese. Add the grated carrot, cayenne and salt, to taste. Let the raita sit

at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives

and cilantro.


Sticky Stove Top Balsamic Chicken Drumsticks

Coach Emily, I love you. Especially when you share INSANE recipes like this. WOW.

• 8 chicken drumsticks (2 lb)

• 1 cup water

• 1/2 cup balsamic vinegar

• 1/4 cup coconut aminos

• 1/8th cup water

• 3 tbsp sugar (brown)


Extra Flavorings (Optional)

• 2 tsp fresh grated ginger

• 2 tbsp Sriracha

1. Combine all ingredients (including Extra flavorings, if using) in a large skillet/fry pan or pot

over medium high heat. The chicken should be in a single layer.

2. Bring to boil, turn chicken, then turn down to medium so it simmers energetically but not

rapidly. DO NOT cover the pan with a lid.

3. Cook for 20 minutes, turning the chicken at 10 minutes.

4. At 20 minutes, the chicken should be cooked. Move the chicken to the side of the skillet,

propping and stacking them up on the edges of the skillet to clear the surface of the liquid as

much as possible so it can reduce.

5. Simmer for 5 minutes or until the liquid thickens (consistency of thick pouring cream) and

coats the chicken. Keep an eye on the sauce, once it starts to thicken it will reduce quickly,

don't let it go too far. Roll the chicken in the glaze.

6. Remove the skillet from the stove and stand for 5 minutes - the sauce will thicken slightly

more. Roll the chicken in the glaze again, then serve.


Desserts

Brazilian Carrot Cake

This is a basic carrot cake recipe with ganache. SO easy to make. BUT! I'm already thinking

Thanksgiving leftovers, so you could easily use leftover butternut squash to replace the

carrots. And if you want to make it gluten free, just use almond flour.

Carrot Cake:

• 2 cups (270g) 1/2-inch (1.3cm) carrot

slices (from about 3 medium carrots,

scrubbed but not peeled)

• 3/4 cup + 1 tablespoon (200ml) neutral

oil, like grapeseed

• 3 large eggs

• 1 3/4 cups (360g) sugar

• 1 3/4 cups + 2 tablespoons (240g) all-

purpose flour

• 1 1/2 teaspoons baking powder

• 1 teaspoon fine sea salt

Ganache Glaze:

• 6 ounces (170g) bittersweet chocolate,

roughly chopped (1 cup)

• 1 teaspoon honey

• 7 tablespoons (100g) unsalted butter, in

1/2-inch (1.3cm) slices

1. Heat the oven to 425°F (220°C) with a rack in the center. Butter a 10-inch (25cm) Bundt pan

and dust with flour or fine, dry breadcrumbs, tapping out the excess.

2. To make the carrot cake: Pile the carrots, oil, eggs, and sugar in the blender. Blend until

completely smooth. Pour the carroty mixture into a large bowl and sift the flour and baking

powder over the top. Add the salt and fold in the dry ingredients with a spatula until no traces

of flour remain.

3. Pour the batter into the prepared pan and bake for 5 minutes. Lower the oven temperature to

400°F (200°C) and continue baking for 30 minutes more, rotating the pan midway through

baking, until a toothpick stuck in the middle comes out clean or with just crumbs clinging.

4. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack set over a rimmed

baking sheet to finish cooling.

5. To make the glaze, once the cake is fully cooled, set up a double boiler (or a metal bowl set

over a saucepan with an inch/2.5cm or so of simmering water). Add the chocolate, butter,

and honey to the bowl and stir occasionally with a rubber spatula, until the glaze is well-

melted and smooth. (Alternately, do this in 30-second bursts in the microwave, stirring

between bursts till smooth.)

6. Spoon the glaze over the cake and leave it to set a bit before slicing and serving.

7. Store leftovers airtight at room temperature. If you don’t have a domed container and you

don’t want to disturb the glaze, poke a few toothpicks in the top of the cake and drape plastic

wrap over the top, tucking the edges beneath the cake.


Fudgy Pumpkin Blondies with Chocolate Chips

MMMMM brownies- gluten free and tasting like fall with some pumpkin spice. I would add

some cardamom to this to make it really pop with flavor. Pumpkin is a BIT higher reactive,

so you could try delicata squash or butternut.

• 1 large egg

• ⅓ cup raw almond butter unsweetened

• ⅔ cup organic pumpkin puree

• ⅓ cup organic coconut sugar

• ¼ cup pure maple syrup

• 2 tsp pure vanilla extract

• 2 cups blanched almond flour

• ¾ tsp baking soda

• ¼ tsp fine grain sea salt

• 1 tsp ground cinnamon

• 2 tsp pumpkin pie spice

• ¾ cup dark chocolate morsels

1. Preheat your oven to 350 degrees and line an 8 x 8 metal square pan with parchment paper.

2. In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar, maple

syrup, and vanilla. In a separate bowl, combine the almond flour, sea salt, cinnamon,

pumpkin pie spice, and baking soda.

3. Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully

absorbed and a thick sticky batter forms. Lastly, stir in the dark chocolate chips, leaving

some to sprinkle on top.

4. Transfer to the prepared square pan and use a rubber spatula to evenly spread. The mixture

will be sticky but do your best to get every last drop in there!

5. Bake in the preheated oven for 22-25 minutes or until set in the center.

6. Allow to cool completely in the pan on a cooling rack for at least 2 hours before cutting and

serving. Drizzle melted chocolate chips over the top if desired. Enjoy! Store leftovers in the

refrigerator, covered, up to 4 days.


Maple Pecan Pie Bars

You could use this recipe or sub out the crust for the almond flour crust from The Plan

Cookbook!

Crust:

• 1 1/4 cups all-purpose flour

• 1 cup cake flour

• 6 tablespoons packed light brown sugar

• 1/2 teaspoon salt

• 8 ounces (16 tablespoons) good-quality unsalted butter, melted

• 1 teaspoon vanilla bean paste or vanilla extract

Filling:

• 4 ounces (8 tablespoons) unsalted butter

• 1/2 cup packed light brown sugar

• 1/2 cup pure maple syrup

• 2 tablespoons coconut cream of heavy cream

• 1 teaspoon vanilla bean paste or vanilla extract

• Pinch salt

• 3 cups chopped pecans

Crust:

1. Arrange a rack in the middle of the oven and heat to 350°F. Line a 9x13-inch baking dish

with parchment paper.

2. Place the all-purpose flour, cake flour, brown sugar, and salt in a medium bowl and whisk to

combine. Add the melted butter and vanilla and, using a fork, stir until it forms a thick, sandy

dough. It should be fairly moist and will seem a bit greasy at this point.

3. Transfer the mixture to the prepared baking dish and press evenly into the bottom. Transfer

the dish to the freezer for 10 minutes (or the refrigerator for 30) to allow the dough to firm

up. Bake until the crust is set and dry on top but not yet browned (a bit of golden color

around the edges is ok), 18 to 20 minutes. Let the crust cool for at least 20 to 30 minutes

before adding the filling.

Filling:

4. Place the butter, brown sugar, and maple syrup in a medium saucepan over medium heat

until the butter is melted, and the sugar is dissolved. Remove from the heat and whisk in the

crème fraîche or heavy cream, vanilla, and salt. Fold in the pecans. At this point, the topping

will be very loose and liquidy.

5. Pour the mixture over the crust and use an off-set spatula to spread the pecans evenly. Bake

until the mixture is hot and very bubbly around the edges, 18 to 20 minutes.

6. Remove from the oven and allow to cool and set overnight — the topping will still be a bit

loose when you first take the bars from the oven, but they will gradually firm up. (If you need

to cut the bars sooner, once the pan is cool, place the bars in the refrigerator for a few hours

to help them set more quickly.)

7. To slice the bars, grasp the paper or foil and lift the slab out of the pan onto a cutting board.

Cut into squares.


Molly Yeh's Dark Chocolate Marzipan Scone Loaf Recipe

WOW! This looks great for a post-Thanksgiving decadent breakfast!

• 7 to 8 ounces marzipan, chopped into 1/2-inch pieces

• 1 tablespoon powdered sugar

• ½ cup dark chocolate chips

• 2 cups all-purpose flour or almond flour

• 1 tablespoon baking powder


• 2 tablespoons plus 1 teaspoon granulated sugar

• ¾ cup cold unsalted butter, cut into 1/2-inch cubes

• 2 large eggs

• ½ cup buttermilk or heavy cream or coconut milk

• ½ teaspoon vanilla extract

• ½ teaspoon almond extract

1. Heat oven to 400° F. Line an 8 x 4-inch loaf pan with parchment paper, allowing 1-inch

wings to hang over the edges on the long sides.

2. In a large bowl, toss together the marzipan and powdered sugar to coat. Add the chocolate

chips and set aside.

3. In a food processor, combine the flour, baking powder, salt, and 2 tablespoons of the sugar

and pulse to combine. Add the butter cubes and pulse until the butter is in the size of peas.

Add this to the bowl with the marzipan. (Note: If you don’t have a food processor, you can

cut the butter in quickly with your hands or a pastry blender.)

4. In a small bowl, whisk together the eggs, buttermilk or cream, and the extracts and add to the

dry ingredients. Use a wooden spoon or spatula to stir until just combined.

5. Pour the mixture into the prepared loaf pan and spread it out evenly. Sprinkle the top with the

remaining 1 teaspoon sugar and bake until deep golden brown on top and firm when you

poke it with your finger, with no squishy give (indicating an undercooked middle). Begin

checking for doneness at 40 minutes. If you want to be extra sure it’s done, an instant-read

thermometer should read 205°F to 212°F (95°C to 100°C) in the middle.

6. Cool in the pan on a wire rack for 10 minutes. Using the parchment wings, remove to the

rack to cool completely. Slice with a serrated knife and serve with jam.


Pumpkin Bread with Brown Butter and Bourbon

Yay a fun bread with no baking powder!

• ½ cup (1 stick) unsalted butter

• ¼ cup bourbon

• 1 tablespoon vanilla

• 1¾ cups pumpkin purée, homemade or

canned (1 15-ounce can)

• 4 eggs

• ½ cup avocado oil

• 2 cups all-purpose flour

• 1 cup whole wheat flour

• 1¾ cups light brown sugar

• 1½ teaspoons baking soda

• 1 teaspoon fine sea salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon ground cardamom

1. Heat oven to 350 degrees and arrange a rack in the center. Grease the insides of two 8-inch

loaf pans with butter or line with parchment paper.

2. In a large skillet, melt 1/2 cup (1 stick) butter over medium-high heat. Reduce heat to

medium and cook until the frothy white milk solids sink to the bottom of the pan and turn a

fragrant, nutty brown, 5 to 7 minutes. Brown butter can burn quickly, so watch it carefully.

(A tip: You will know your brown butter is almost ready when the frantic sound of bubbling

begins to die down, so use your ears as well as your eyes and nose.)

3. In a glass liquid measuring cup, combine bourbon and vanilla. Add water until you reach the

2/3 cup mark. In a large bowl, whisk together bourbon mixture, pumpkin purée, eggs and oil.

With a spatula, scrape all the brown butter from the skillet into the pumpkin mixture and stir

to combine.

4. In another large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar,

baking soda, salt, cinnamon, ginger and cardamom. Pour liquid ingredients into dry

ingredients and stir to combine.

5. Divide batter between the two greased loaf pans. Place them on a rimmed baking sheet and

transfer to oven. Bake for 50 to 60 minutes or until a tester or toothpick inserted into the

center of the loaf comes out clean. Allow bread to cool completely before removing from

pan.


Thanksgiving Rum Pecan Truffles

I altered that pecan recipe to not only be gluten free but seriously cut down on the sugar. I

swapped out white sugar for the brown and it had no effect on the consistency

The best thing about this recipe? It’s got enough protein that you don’t need to feel guilty. I

mean I wouldn’t say have it before a workout 😉... this was the hit at our dinner last night

and thanks to @sn_12349 for your superb help!

• 2 cups pecan pieces

• 1½ cup almond flour

• ¼ cup sugar of choice

• ¼ teaspoon sea salt

• 2 tablespoons maple syrup, honey or

agave

• ¼ cup dark rum

• 1 teaspoon vanilla

• 7 ounces chocolate chips (a little over

a cup)

1. Dry toast the pecans in a skillet over medium heat for 1-2 minutes stirring frequently

2. Add all ingredients, except chocolate, to a food processor and mix well.

3. Form into ½ inch balls and place on a baking tray. Freeze for 2 hours.

4. Melt chocolate in a microwave. Set for 2 minutes and stop every 15 seconds to stir

5. Dredge the truffles through the chocolate. Let’s sit for 15 minutes or refrigerate. Enjoy at

room temperature.


Cocktails

Pumpkin Spice Liqueur

I must admit with weather being in the 70s here in NY it hasn't felt like fall, but today is

cooler and so I am getting in the spirit. Speaking of which, this would be a super fun recipe

for this weekend for a dinner or brunch party!

• 1 teaspoon whole clove

• 1 teaspoon whole allspice

• ¾ teaspoon white pepper

• Seeds from 3 cardamom pods

• 4 cinnamon sticks

• 1 whole nutmeg

• One 2-inch piece ginger, thinly sliced

• 1-liter tequila

• 1 cup maple syrup

1. In a small skillet, toast the clove, allspice, white pepper, cinnamon and nutmeg over medium

heat until fragrant, 2 minutes. Transfer to a sealable quart jar with the ginger and pour in the

tequila. Seal and steep for 2 days, shaking the jar every 12 hours.

2. After 2 days, strain out the solids and transfer them to a small saucepan with the sugar and

water. Bring to simmer and cook until the sugar dissolves, 2 minutes. Let cool completely.

3. Strain the syrup into the jar with the infused tequila and shake to combine. Serve on the

rocks, in a cup of coffee or stirred into your favorite cocktails.

the plan your community recipe book - lyn-genet recitas · 2018. 12. 30. · lyn-genet recitas....

Documents