Recipe

Thanks to my friend Jenny for passing on her recipe. 🫶🏻 Butter Chicken Prep and cook time: 30 min Ingredients 1 Onion, peeled and chopped 18 g (2 tbsp) jalapeno chilli 6 g (1 tbsp) freshly ground ginger 13 g (1 tbsp) oil 5 g (2 tsp) garam masala 48 g (3 tbsp / 1 small can) tomato paste 480 g (2 c) chicken broth 119 g (1/2 c) whipping cream 25 g (2 tbsp) sugar 680 g (1 1/2 lbs) chicken breast, cut into 3/4 inch chunks 1.2 g (1/2 tsp) pepper Salt 57 g (1/4 c) butter 975 g (6 c) cooked basmati rice lime wedges In a 5-6 quart pan, combine onion, ginger, chili and oil. Stir often over high heat until onion is lightly browned, 3-5 min. Stir in garam masala. Scrape mixture into a blender; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add cream and sugar and bring to a gentle boil over high heat. Reduce heat and simmer, stirring often until reduced to 3 cups, about 5 mins. Pour sauce into bowl. Mix chicken with pepper and sprinkle lightly with salt. Set pan over high heat, add 14 g (1 tbsp) butter and the chicken. Stir until chicken is no longer pink, 2-3 mins. Add the sauce and simmer over medium heat stirring often, 3-4 mins. Cut remaining 43 g (3 tbsp) butter into chunks and stir into sauce until melted. Spoon chicken and sauce onto rice, add salt to taste. Squeeze lime juice over portions. You may also chop fresh cilantro over the chicken to garnish. If you don’t have garam masala spice, you can use the following to make your own: ...

Pancakes Recipe Summary Prep: 5 mins Cook: 15 mins Total: 20 mins Servings: 8 Ingredients 192 g (1 ½ cups) all-purpose flour 14 g (3 ½ tsp) baking powder 3-finger pinch of salt 13 g (1 tbsp) white sugar 315 g (1 ¼ cups) milk 1 egg 45g (3 tbsp) butter, melted Instructions Step 1 - In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. ...

Ingredients 1 (425 g / 15 oz) can chickpeas, drained and rinsed 60 g (1/4 cup) fresh lemon juice (about 1 large lemon) 60 g (1/4 cup) tahini 1 small garlic clove, minced 26 g (2 tbsp) extra-virgin olive oil, plus more for serving 1.3 g (1/2 tsp) ground cumin Salt to taste 30-45 g (2 to 3 tbsp) water Dash of ground paprika or sumac for serving Instructions In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy. ...

A recipe sent to me by my sister-in-law, Katie Muller. Ingredients: 144 g (1 1/2 cups) Almond Flour 2.5 g (1/2 tsp) Baking Powder 120 g (1/2 cup) Tahin 80-107 g (1/4 - 1/3 cup) Maple Syrup Instructions: Blend all ingredients, add water if too dry, and more flour if too wet. Roll into small balls, press with fork, and bake at 350F for 8-10 min.

INGREDIENTS: CRUST 125 g (1-1/4 cups) graham crackers 57 g (1/4 cup) melted butter 50 g (1/4 cup) sugar dash of cinnamon FILLING 600 g (2-1/2 cups) milk 67 g (1/3 cup) white sugar 32 g (1/4 cup) cornstarch 3 egg yolks 4 g (1 tsp) vanilla pinch of salt MERINGUE TOPPING 3 egg whites 25 g (2 tbsp) sugar 0.5 g (1/4 tsp) cream of tartar INSTRUCTIONS Mix all the crust ingredients together, set about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate. ...

An easy recipe for Homemade Graham Crackers. Made with 100% whole wheat flour and brown sugar, these are so much better than store-bought crackers! PREP TIME 10 mins COOK TIME 40 mins CHILLING TIME 1 hr TOTAL TIME 1 hr 50 mins SERVINGS 24 crackers COURSE Dessert, Snack Ingredients 240 g whole wheat flour plus more for dusting (not stone-ground or white whole white flour) 2.6 g (1 tsp) ground cinnamon 6 g (1 tsp) baking soda 3 g (1/2 tsp) Salt 99 g (7 tbsp) butter softened 220 g light brown sugar packed 45 g (3 tbsp) whole milk 113 g honey 8 g (2 tsp) vanilla extract Instructions To make the dough: In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside. ...

Ingredients 113 g (1/2 cup) Butter 110 g (1/2 cup) Brown sugar 100 g (1/2 cup) White sugar 1 egg beaten 15 g (1 tbsp) water 2 g (1/2 tsp) vanilla 94 g (3/4 cup) flour 3 g (1/2 tsp) baking soda 120 g (1 1/2 cup) rolled oats 213 g (1 1/4 cup) chocolate chips Instructions: Cream butter and sugars Add egg, water, and vanilla. Mix. Add all other ingredients Bake at 350 F for 10-11 min. Makes approx 2 dozen cookies per batch

MAKES: 4 SERVINGS • DIFFICULTY: easy There can never be enough ways to get beans into your daily meals. This is one of the best. Serve on toasted 100% whole- grain bread with all the fixings. These burgers freeze well, so consider doubling the recipe so you’ll have them ready for just- thaw-and-indulge moments. 100 g (1 cup) rolled oats 55 g (½ cup) walnut pieces 1¼-inch/5mm piece fresh turmeric, grated (or ¼ tsp ground) 75 g (½ cup) chopped red onion 35 g (⅓ cup) chopped mushrooms 95 g (1½ cups) cooked or 425 g (15-ounce) BPA-free tin or Tetra Pak salt-free black beans, well rinsed and drained 30 g (2 tbsp) tahini or almond butter 7 g (1 tbsp) ground flaxseeds (or linseeds) 5 g (1 tbsp) nutritional yeast (or yeast flakes) 4 g (1 tbsp) chopped fresh parsley 12 g (2 tsp) white miso paste 2.5 g (1 tsp) onion powder 1.5 g (½ tsp) garlic powder 1.2 g (½ tsp) smoked paprika 2.5 g (1 tsp) Savory Spice Blend (here) Pulse the oats, walnuts and turmeric in a food processor until they are finely ground. Add the onion, mushrooms, beans, tahini and flaxseeds and pulse until ground. Add the onion, mushrooms, beans, tahini and flaxseeds and pulse until well combined. Add the remaining ingredients and pulse to mix well. Pinch some of the mixture between your thumb and index finger to test whether it holds together. If the mixture is too wet, add more oats. If the mixture is too dry, add a little water, 1 tablespoon at a time. Transfer the mixture to a work surface and divide into four equal portions. Shape each into a patty about ½- inch/1cm thick and transfer to a plate. Refrigerate for 30 minutes. ...

This is a broccoli casserole my mom made for us probably a few hundred times through our childhood. I still love it today! Ingredients 2 (285 g / 10 oz) packages chopped frozen broccoli, thawed (We use fresh) 1 (430 g / 15.25 oz) can whole kernel corn, drained 1 large onion, diced 1 (454 g / 16 oz) container sour cream 1 (305 g / 10.75 oz) can condensed cream of broccoli soup 226 g (2 cups) shredded Cheddar cheese, divided 1 (170 g / 6 oz) package herb-seasoned dry bread stuffing mix 57 g (1/4 cup) butter, melted Instructions Preheat oven to 350 degrees F (175 degrees C) In a large bowl, mix broccoli, corn, and onions. Stir in sour cream, soup, and 28 g (1/4 cup) shredded cheese. In a separate bowl, toss together stuffing mix and melted butter. Spread broccoli mixture into a 2 quart casserole dish and cover with stuffing mix. Bake in preheated oven for 30 minutes, or until heated through and browned on top. Sprinkle remaining 198 g (1 3/4 cups) cheese on top and bake an additional 5 minutes, until cheese is melted and bubbly. (If you use fresh broccoli allow more cooking time.) Variation Add 1/2-1 cup chopped cooked smoked sausage or cooked ham.

Makes 4 servings Ingredients 125 g (1 cup) all-purpose flour 2 eggs 120 g (½ cup) milk 120 g (½ cup) water 1.5 g (¼ tsp) salt 28 g (2 tbsp) butter, melted Directions In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. ...