Thor Chicken Salad

 This is our approximation of the chicken salad that was in our favorite wrap from Thor - the best coffee shop in Toronto.

1 shredded rotisserie chicken

3-4 green onions, chopped

2 stalks celery chopped

1 green apple, diced - add right before serving - if you want to make the salad a day before - it improves with some time to meld the flavors. Optional, if you do not want to leave the apple and lemon til later - mix the apple and the lemon juice together - and stir in.

1/3 c dried cranberries

1/3 c chopped flat leaf parsley (optional)

(walnuts- optional)

3/4 c dressing - mayo or 50/50 yogurt/mayo

2 T curry powder

1 tsp salt - or a bit more - to taste

1/4 tsp pepper (or 1/2)

1 freshly squeezed lemon - mix in with apple - right before serving if you decided to go that route

Potato recipes -

 If you have a lot of time ---

https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

***

Below the long recipe is my shorter version - also faster.

BEST BAKED POTATOES
SERVES 4 TOTAL TIME: 1½ HOURS
Dipping the potatoes in salty water before baking seasons their skin; brushing them with vegetable oil once they’re cooked through and then baking them for another 10 minutes crisps them up so that they crackle. Be sure to open up the potatoes immediately after removing them from the oven in step 3 so that steam can escape; otherwise, that trapped moisture will make the interior gluey.

Table salt for tossing potatoes 
4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places 
1 tablespoon vegetable oil

This recipe does not mention stabbing the potatoes a few times with a sharp knife so they don't explode. Seems odd that they would omit that. Cutting a thin slice off each end is another option for avoiding explosions. In my simple version - you don't need to stab them when they are cut in half.

1. Adjust oven rack to middle position and heat oven to 450 degrees. Dissolve 2 tablespoons salt in ½ cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205 degrees, 45 minutes to 1 hour. (I just wash the the spuds and salt them and put them right on the rack in the oven.)

2. Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake 10 minutes longer.

3. Remove potatoes from oven and, using paring knife, make 2 slits, forming X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.

***

Faster - easier version.

Cut potatoes in half. Put them face down on non-stick foil on a baking pan. Salt the skins. Bake them at 425 for about 25 minutes. Check them - they might even cook faster. The cut side will get a little skin on it - but once you slice through it - and add all the toppings - it'll be pretty good.

Supposedly best dough for roll out cookies (both sugar and gingerbread)

 These are supposed to hold their shape https://www.lilaloa.com/

Better directions at her website.

This is just for me when I am in a hurry.

GINGERBREAD roll out cookies

1 c butter

1 1/2 c light brown sugar - cream with butter

add and mix well - 2 eggs

and 1/3 c molasses

Sift in:

1 T cinnamon

2 tsp allspice

1 tsp ginger

1/2 tsp salt

Add 4 c flour, 1 cup at a time - 4 c if you are going to let rest in fridge

add 1/2 d (total of 4 1/2) if you want to roll them right away

Roll 3/16" thick bake 350 for 6 1/2 min

***
SUGAR roll out cookies

1 c slightly soft butter

cream with 1 c light brown sugar and 1/2 c white sugar

Add 2 x-large eggs + 2 tsp vanilla

Sift and add 1 c flour + 3/4 tsp salt and 1/4 tsp BP

Add 2 more c flour - 1/2 cup at a time.

Add total of 3 1/2 in the winter and 4 in the summer - until no longer sticky

Add 1/2 c if you want to roll without chilling for an hour

Roll 3/16"  and bake for 7 min -or- 1/4" for 10 min

Non-food items

It seems odd to put this in my recipe collection, but, someday Horhay will ask me if I remember what the recipe is for the window cleaner.

1 tsp cornstarch

1 cup white vinegar

1 cup water

Snickerdoodles

 Snickerdoodles

1 cup Crisco - that's right - this is a Crisco cookie. butter flavor is fine

1 1/2 cup sugar

2 eggs

1 tsp vanilla

2 3/4 cup flour

2 tsp cream of tartar

1 1/2 tsp soda

1/4 tsp salt

Cream Crisco and sugar, add eggs one at a time and beat. 

Stir in sifted dry ingredients

Roll into balls - roll them in cinnamon (2 tsp) and sugar (2 tbsp)

Bake 400º for 8-10 min

NomNomPaleo Meatballs / SAUCE / Mushroom Powder

 

Wonton Meatballs

prep 10 mins

 

cook 20 mins

 

inactive 30 mins

 

total 60mins

author michelle tam

yield 4 servings

These flavor-packed Paleo and Whole30-friendly Wonton Meatballs remind me of my mom’s wontons, and my family loves them, too—including even my pickiest son!

Ingredients

• ¼ ounce dried shiitake mushrooms, soaked in water for at least 30 minutes
• ½ pound shrimp, peeled and deveined
• 1 pound ground pork 
• 2 scallions, finely chopped
• ¼ cup cilantro, minced
• 1 tablespoon coconut aminos
• ½ teaspoon Diamond Crystal brand kosher salt
• ½ teaspoon fish sauce
• ¼ teaspoon ground white pepper
• ¼ teaspoon sesame oil
• Ghee or cooking fat of choice 
• 1 scallion, sliced on the bias (optional garnish)
• Sriracha (optional)

Instructions

1. Check that your dried ’shrooms are hydrated. I throw the dried mushrooms in a bowl of water in the morning so they’ll be ready by the time I make dinner. 
2. Preheat the oven to 400°F, and squeeze the water out of the shiitake mushrooms. Cut off the hard stems, and finely mince them.
3. Finely chop the shrimp until you’ve got a chunky paste.
4. Place the shrimp in a large bowl and add the pork, mushrooms, scallions, cilantro, coconut aminos, salt, fish sauce, white pepper, and sesame oil.
5. Use your hands to squeeze and mix the meatball mixture until a sticky and tacky mass is formed.
6. Heat up a small frying pan over medium heat and add a little cooking fat. When the pan is hot, form a little patty and cook it in the pan. Taste it and see if the seasoning is right. Adjust with additional salt if needed. (Not cooking yet? You can store the meatball mixture in the fridge for up to 12 hours.)
7. Form the mixture into 1½-inch balls. I like to scoop the balls out with a #20 disher, which holds 3 tablespoons. Roll the mixture into round balls and arrange on a parchment-lined rimmed baking sheet. You should end up with about a dozen balls.
8. Bake the meatballs in the oven for 15-20 minutes or until cooked through. (You can also cook these meatballs in a Breville Smart Oven Air on the airfry mode at 375°F for 12 minutes.)
9. If you wanna make a bunch Wonton Sliders instead, smush the balls into ½-inch patties and fry in a greased pan over medium heat, about 2 minutes on each side. Serve immediately with a squeeze of sriracha!

Notes

Leftovers can be stored in the fridge for up to 4 days and frozen for up to 3 months. I like to reheat my meatballs by cutting them into thick slices and pan-frying them until crispy on the outside.

courses dinner

cuisine chinese

Recipe by Nom Nom Paleo® at https://nomnompaleo.com/2017/03/20/2017032020170320wonton-meatballs

**********

All-Purpose Stir-Fry Sauce

cook 5 mins

 

total 5 mins

author michelle tam

yield 2 cups

Despite its name, my All-Purpose Stir-Fry Sauce isn’t just for stir-fries. You can use this Whole30 sauce as a marinade, dressing, and to make stews!

Ingredients

• 1 cup coconut aminos
• ½ cup fresh orange juice
• ¼ cup Red Boat fish sauce
• 2 tablespoons rice vinegar
• 2 teaspoons garlic powder
• 2 teaspoons ginger powder
• 1 teaspoon sesame oil (optional)

Instructions

1. Combine all of the ingredients in a small jar. Cover it tightly with a lid, and shake well to incorporate before using.
2. This sauce keeps in the refrigerator for up to 2 weeks. Don’t forget to shake well again before using it!

Notes

Label your jars with Painter’s tape + Sharpie and that way you'll know what's inside and when you you should use it by!

courses condiment

cuisine sauce, paleo, primal, whole30, chinese, asian, gluten-free

Recipe by Nom Nom Paleo® at https://nomnompaleo.com/2017/12/24/purpose-stir-fry-sauce

*******

Magic Mushroom Powder

cook 10 mins

 

total 10 mins

author michelle tam

yield 4 cups

Magic Mushroom Powder is my secret weapon in my kitchen! Sprinkle this umami-packed seasoning salt on anything to make it delicious!

Ingredients

• 3 ounces dried porcini mushrooms
• 2 cups Diamond Crystal Kosher salt
• 3 tablespoons red pepper flakes
• 2 tablespoons dried thyme
• 1 tablespoon freshly ground black pepper

Instructions

1. Measure out all your ingredients.
2. In my original recipe, I used a spice grinder to pulverize the mushrooms—but to blitz this larger amount of dried porcinis, you’d be wise to use a higher-volume food processor or super-powered blender.
3. Dump your dried ’shrooms in the food processor and pulse a few times to chop them up uniformly. If the lid of your food processor isn’t on tight, a fine mist of mushroom dust will erupt from the crack, so check the seal before you continue blitzing.
4. Next, turn the processor on for 2 minutes or as long as it takes for the mushrooms to break down into a fine powder. (If you use a super-charged blender like a Vitamix, you’ll finish in less time.) 
5. In a large bowl, combine the powdered mushrooms, salt, red pepper flakes, dried thyme, and freshly cracked black pepper. Stir well to mix thoroughly. Once the red pepper flakes are evenly distributed, you’re all set!
6. If you’re packaging this magical seasoning salt for your friends, print a set of labels on a full sheet of sticker paper. Carefully cut them out and stick them on 12 mini jars. 
7. Scoop out a scant ⅓ cup of the Magic Mushroom Powder, and place it on a piece of parchment paper. Pull up the sides of the parchment and use it as a funnel to transfer the seasoning salt into each jar.

Notes

Warning: Do not open the container immediately after switching off your processor. A mushroom cloud will literally explode out of the top and you’ll find yourself coughing up Magic Mushroom Powder for the next few minutes. Instead, be patient and let the powder settle before you open it.

cuisine condiment, italian, paleo, whole30, gluten-free, seasoning

Recipe by Nom Nom Paleo® at https://nomnompaleo.com/post/105333542218/magic-mushroom-powder-diy-holiday-gift

Brownie Cookies - Smitten Kitchen

 

The Browniest Cookies

1/2 cup (4 ounces or 115 grams) unsalted butter
4 ounces (115 grams) unsweetened chocolate, chopped
1 cup (190 grams) dark or light brown sugar
2 tablespoons (25 grams) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
1/2 cup (45 grams) unsweetened cocoa powder, any kind will work
1 cup (130 grams) all-purpose flour
2/3 cup (115 grams) chocolate chips or bitter- or semisweet chocolate, chopped into chunks

Melt butter and unsweetened chocolate together — you can do this on the stove over very low heat, stirring constantly, in a double-boiler or in the microwave in 30-second bursts, stirring between each — and taking the chocolate out when it’s almost, but not fully, melted. Off the heat, stir until it is.

Whisk sugars into melted butter and chocolate, then eggs, one at a time, then vanilla. Whisk in baking soda and salt. If your cocoa powder is lumpy, sift it right onto the surface of the batter, other wise, just add it to the bowl. Add flour, too, and then stir until just combined. Add chips or chocolate chunks and stir until combined.

Place bowl in the fridge for about 30 minutes, and up to a few days. Shorter than 30 minutes, you can bake it right away but they keep better shape once chilled and are easier to scoop. Longer than 30 minutes, they become difficult to scoop, but you can let them warm up slightly before you do.

Heat oven to 350°F (175°C).

Scoop into about 1 1/2- to 2-tablespoon sized mounds and space evenly on parchment- or nonstick baking mat-lined baking sheets, allowing room for them to spread a little. Bake for 11 to 12 minutes, at which point they will still definitely look underbaked, but you should take them out if a fudgy-centered cookie is your goal. (Of course it is!) Let set on baking sheets for a few minutes before carefully transferring to a rack to cool the rest of the way before eating. Ha ha, just kidding. You can eat one right away, but you’ll probably want a glass of milk nearby.

Do ahead: The cookie dough keeps in the fridge for up to a week and longer in the freezer. If you’d like to turn these into a slice-and-bake cookie, after 20 to 30 minutes in the fridge, scrape dough onto a sheet of parchment or waxed paper and form into a 1 1/2- to 2-inch thick log. Wrap in plastic and freeze until needed. Be sure to cut them on the thick side before baking, so your cookie isn’t too flat.

Her brownie recipe:
https://smittenkitchen.com/2012/08/my-favorite-brownies/

Reverse Seared Filets

 https://40aprons.com/best-filet-mignon-recipe-garlic-butter/

You need a thermometer with a probe that you leave in the oven and you set it to ding when it hits 120-degrees.

You do not need the compound butter if you like horseradish sauce. You just mix horseradish with sour cream and serve it with the steak.

DO NOT SKIP the dry brining - letting the steak sit for an hour with salt and pepper.

5 from 27 votes

 Print

Best Ever Filet Mignon with Garlic Herb Compound Butter (Reverse Sear)

The best filet mignon you'll ever eat: tender, moist, and oh so juicy. Topped with a super flavorful garlic herb compound butter, this recipe produces an epic meal.

 Course Main Course

 Cuisine American, French

 Keyword compound butter, filet mignon, garlic herb, reverse sear, steak

Ingredients

• 2 filet mignon steaks about 6-8 ounces each, about 2" thick
• 1/2 cup unsalted butter softened
• 1/4 cup fresh parsley roughly chopped
• 1-1 1/2 teaspoon garlic roughly chopped
• 2 tablespoons shallot roughly chopped
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• fresh cracked black pepper to taste

Instructions

1. Liberally season steaks on both sides with plenty of salt, as well as fresh cracked black pepper to taste. Place on a wire rack over a baking sheet and let sit at room temperature for at least 30 minutes, preferably a couple hours. If letting stand for more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.

   
   

   2

   Meanwhile, make garlic herb compound butter: place all ingredients in a food processor and process until smooth. Spoon onto a piece of plastic wrap and roll into a log shape. Chill until firm.

   
   

   3

   Preheat the oven to 250º F. Place the pan with steaks in the oven and insert an internal meat thermometer with probe. For medium rare, cook until the internal temperature reaches 120º Fahrenheit, about 25-30 minutes. Larger or thicker steaks will take longer; I highly recommend using an internal meat thermometer with probe here. To cook filet mignon steaks to a different warmth, like medium or medium well, see note.

   
   

   4

   Remove from oven when internal temperature reaches 120º F. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest. Pat steaks dry. Be sure they are dry - that will make the sear perfect.

   
   

   5

   Carefully place steaks in hot skillet and cook 45 seconds; flip and place a pat of garlic herb compound butter, about 1 tablespoon per steak, on top of the filet. Cook another 45 seconds, then flip a couple times until steaks are a richer brown color, about 20-40 seconds total. Press the sides of the filet up against the sides of the cast iron skillet briefly until no longer red or pink. Remove from skillet and serve with more garlic herb compound butter.

   
   

   Recipe Notes

   To cook your filet mignon steaks to a different temperature, follow this chart:

   Rare: Target temperature: 120°-125°F 
   Remove from oven when internal temperature reaches 110º F.

   Medium Rare: Target temperature: 130°-135°F R
   remove from oven when internal temperature reaches 120º F.

   Medium: Target temperature: 140°-145°F 
   Remove from oven when internal temperature reaches 130º F.

   Medium Well: 150°-155°F 
   Remove from oven when internal temperature reaches 140º F. 

   Well Done: 160°-175°F 
   Remove from oven when internal temperature reaches 160º F. Can I convince you to cook your steak a bit less? Please?

   
   

Greek Pizza

 Dough (from Whole Foods works) for 2 11" pizzas - or one large sheet pan 

500 oven

2/3 c marinara sauce or a can of diced or whole tomatoes drained well and crushed

1/2 tsp oregano

2 c mozzarella cheese (pre-shredded is ok)

1/2 cup strips of roasted red pepper

1/2 cup quartered marinated artichoke hearts (cut up)

15 kalamata olives cut in half

1/2 cup crumbled feta

after baking and optional:

fresh basil and/or red pepper flakes

Bake 10-12-15 minutes

Dutch Baby

Preheat oven to 400 - or 425 (second version)

3 T butter
3 eggs
3/4 c flour
3/4 c milk, heated 20-23 secs in microwave
1 T sugar - or 2
2 tsp vanilla
pinch salt

Put the butter in a large, ovenproof, non-stick sauté pan and place in the oven - or cast iron skillet.

If you pre heat a cast iron skillet, you will put the butter in after it is preheated. Swirl - and pour the remaining butter into the batter.

In a blender (or with a mixer) beat eggs and milk,  until uniform. By hand - beat until light yellow, about a minute. Add rest of ingredients - whisk til there are no lumps.

Remove pan from oven, swirl butter to coat the pan and pour the excess into the batter, mix, pour batter into pan. Bake til golden and puffy in the center 20-25 minutes (15-20 min in hotter oven)

Use spatula to remove it from pan and put on wire rack so bottom does not get soggy. Dust with confectioners sugar, Slice into wedges and serve. 

OR

if you have time - let the batter rest for 30 minutes -- preheat the oven after the batter is made - and proceed with the recipe as written

Tonnato Sauce

NYTimes

Of all the varieties of canned salmon on the market, Mr. Greenberg said, wild sockeye from Alaska is the best choice if you can find it.

From a cook’s perspective, canned salmon can be used in pretty much any dish you’d open a can of tuna for. And its pinkness perks up salads, sandwiches and sauces — like this velvety, pungent riff on a tonnato, which I made over the weekend.

No matter what kind of canned fish you have (tuna, salmon or even sardines), making tonnato sauce is easy: You just throw everything into the blender, and whirl until smooth. For 

one can of fish (3 to 6 ounces), I add about 

1/4 cup mayonnaise or plain yogurt for creaminess, and 

2 or 3 tablespoons good olive oil to thin it out. (Do this gradually. You can add more at the end to get the right consistency.) Then, for flavor, 

add a tablespoon of capers or olives, a 

garlic clove, a couple of anchovies if you like them, and a 

squeeze or two of lemon juice (also to taste). That’s it. Because of the capers, it probably won’t need 

salt, but taste it and adjust as you like.

If your salmon is canned with the bones and skin, leave them in or take them out as you like. They will disappear in the blender, though you might need a little extra oil to smooth things out. You can also buy boneless, skinless canned salmon, but it’s more expensive.

Traditionally, tonnato is served dolloped over rosy slices of poached veal. But I love it spooned onto steamed or raw vegetables, where its richness and pungency are a great contrast to  fennel or cucumbers, steamed broccoli or cauliflower, or the juicy freshness of sliced tomatoes. For a heartier dish, it’s also excellent on boiled or roasted potatoes.

German Chocolate Cream Cheese Brownies

Set everything out to come to room temperature

Melt 1  - 4 oz bar of German chocolate
with 3  T. butter -- set aside to let cool

In another bowl - med sized
cream 2 T butter
and 3 oz cream cheese
gradually add
1/4 c sugar - beat until fluffy
Blend in 1 egg
1 T flour
1/2 tsp vanilla
set aside

In a larger bowl beat 2 eggs until light colored
slowly add 3/4 c sugar - beat until it thickens
Add 1/2 c flour
1/2 tsp baking powder
1/4 tsp salt

Blend in chocolate mixture
and 1 tsp vanilla + 1/4 tsp almond extract
1/2 c chopped nuts

Grease and 8x8 or 9x9 inch pan
Pour half of choc mixture in pan - top with cream cheese mixture
and then the other half of the chocolate mixture.
Zigzag through the three layers to marble the batter.

Bake 35-40 min  at 350

Vegetables

One Pan Cabbage and Bacon

• 6 ounces bacon
• 16 ounces green cabbage
• 2 tablespoons butter
• Salt and pepper, to taste

1. Slice the cabbage and bacon into small, bite-size pieces.
2. Add the bacon to a pan over medium heat and cook until the bacon is rendered and crispy.
3. Add the cabbage and butter to the pan, seasoning with salt and pepper. Fry the cabbage until golden and slightly soft.
4. Serve in a bowl with the pan drippings.

Salmon / Mac&Cheese

1. 
   
2. • 1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
   •  Kosher salt and black pepper
   • 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
   • 1 blood orange, mandarin orange or regular orange, thinly sliced
   • 6 sprigs thyme, rosemary, oregano or marjoram (optional)
   • 1 ½ cups olive oil
   • 2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
   •  Flaky sea salt, for serving
3. Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
4. Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
5. Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
6. 
   
7. ***************
8. Mac & Cheese in one pan
9. • 2 tablespoons unsalted butter
   •  1 cup cottage cheese (not low-fat)
   •  2 cups milk (not skim)
   •  1 teaspoon dry mustard
   •  Pinch of ground cayenne
   •  Pinch of ground nutmeg
   •  1/2 teaspoon kosher salt
   • ¼ teaspoon black pepper
   •  1 pound sharp or extra-sharp Cheddar, grated
   •  1/2 pound elbow pasta, uncooked
11. Heat oven to 375 degrees and position an oven rack in upper third of oven. Use 1 tablespoon butter to grease a 9-inch round or square baking pan.
12. In a blender, purée cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Reserve 1/4 cup grated Cheddar for topping. In a large bowl, combine remaining grated Cheddar, milk mixture and uncooked pasta. Pour into prepared pan, cover tightly with foil and bake 30 minutes.
13. Uncover pan, stir gently, sprinkle with reserved cheese and dot with remaining tablespoon butter. Bake, uncovered, 30 minutes more, until browned. Let cool at least 15 minutes before serving.
14. (Salty - use cream or half and half - never 2% - mixin the morning and let it sit and it will cook faster)