Guidea Cookbook Vol 1 by Ryan Bruner

GUIDEA

EATS Work From Home Cooking Vol 1

Good food, good company It’s March 2021, and most of us have spent nearly a year in quarantine. While we’ve been in one form of lockdown or another, a lot of time has been spent picking up new hobbies. Some of us went through a breadbaking phase, while others found comfort in cookies. We got bored and bought Air Fryers and Instant Pots, hoping to spice things up. The concept of dining shifted, too. Some of us tried to replicate the restaurant experience by eating takeout on fancy plates. We replaced awkward holiday dinners with awkward Zoom meetings. We found solace in digital happy hours, drinking wine on “Blursday” evenings. Eventually, even the introverts got tired of all the social isolation. We had coped and compromised and made it work, but one thing became increasingly clear—nothing can replace genuine human interaction and connection, especially the experience of sharing a great meal. In this book, we’ve collected recipes that make us smile, or remind us of home. Hopefully soon we’ll be able to enjoy them together, in person. Here’s to old favorites and new traditions. —The Guidea Team

07 Soups & Stews

Veggies & Sides

Meats & Mains

39 Sauces & Seasonings

45 Bread & Baked Goods

xx Snacks & Drinks

Soups & Stews xx

Veggie Pozole

Pozole

Chicken Tortilla Soup

Mujadara

Red Split Lentils with Onions & Cabbage

Sweet Potato, Chipotle & Apple Soup

Wonton Noodle Soup

Veggie Pozole Submitted by Jes Reynolds

Pozole is a favorite soup during the holidays for my family, but really I love it year-round. Here is both a vegetarian (which is super-easy) and omnivore version. It makes a ton and is often better the second day.

INGREDIENTS

DIRECTIONS

1 - 29 oz can of hominy (do not drain)

Mix all together and simmer for several hours - the longer, the better.

1 - 10 oz can of “milder” Ro-tel tomatoes and green chiles 4 to 5 cups water 1 or 2 packets Goya Ham flavored seasoning (contains no meat products) 1 small onion finely chopped or 3-4 Tablespoons dry minced onion 2 cloves garlic - finely minced and crushed 1/2 teaspoon ground cumin 1/2 teaspoon ground cloves 1/4 teaspoon black pepper (or to taste)

GUIDEA EATS

Pozole Submitted by Jes Reynolds

INGREDIENTS

DIRECTIONS

2 Tbsp Olive Oil

Heat oil in a frying pan, sauté onion and garlic until soft. Stir in pork, add salt, oregano, cumin and green chili, and cook until pork is tender.

1 Med-sized Onion, finely chopped 2 cloves garlic, run thru a garlic press or finely chopped 1 lb. lean pork, cubed 1 tsp. Salt 1 tsp. dried Oregano

Pour hominy (with liquid) into a large pot, stir in pork mixture and cook, covered, over low heat for at least one hour. Serve with red chili sauce (Cholula is my go-to).

2 tsps. Ground Cumin 1 cup chopped Green Chilis ( I get the canned ones – not jalapeño) 1 can (#10 – the whopper can) White Hominy with liquid

NOTES This is the basic recipe. Of course, I don’t always follow it. I add cilantro, chicken stock, sometimes chopped celery, and increase the herbs.

SOUPS & STEWS

Chicken Tortilla Soup Submitted by Jeanine Harriman

I am a terrible cook. This chicken tortilla soup recipe is the only thing I really make besides incredibly basic stuff (e.g. scrambled eggs, oatmeal, etc.). I found it in a random magazine about 20 years ago. Despite me being a terrible cook it always turns out great and is super, super delicious and very healthy. Here is my favorite (and only) recipe.

INGREDIENTS

DIRECTIONS

1 red onion, diced

Dice the vegetables and strip the chicken from the bone.

Some garlic (to taste) Whole rotisserie chicken 2 med. sized tomatoes, diced About a cup of white corn kernels (preferably fresh) 1 jalapeño, diced 10 cups chicken broth

Get a big pot.Heat up a wee bit of oil in the bottom of the pot and sauté the onions and garlic ‘til the onion turn translucent. Add the broth. Toss in the tomatoes and corn and jalapeno and the chicken.

2 med. sized avocados, diced

Bring the whole mess to a boil, stirring occasionally.

Some crumbled feta cheese (to taste)

Reduce heat and simmer for 5 minutes.

Fresh cilantro Fresh limes (to taste, a couple of limes is usually fine) Tortilla chips

Remove from heat. Ladle into bowls. Drop feta cheese and avocados into each bowl, to taste. Squeeze half a lime (more or less as you like) over each bowl and sprinkle fresh cilantro over the top. Serve with tortilla chips. People can add as many as they like.

GUIDEA EATS

Mujadara Submitted by Karin Dahlstrom

Best, simplest comfort food ever.

INGREDIENTS

DIRECTIONS

2 med sweet/yellow onions, julienned

Caramelize the onions—slow and low—the browner the better.

Butter 6 cups water 1 cup french lentils ⅓ cup brown rice Salt and pepper to taste

Heat 6 cups of water. Add 1 cup of french lentils and cook for 20-25 minutes. Add ⅓ cup of brown rice, cook for 10 minutes. Add onions and cook for another 10 minutes or until thickened to preference. Add salt and pepper to taste.

SOUPS & STEWS

Red Split Lentils with Onions & Cabbage Submitted by Stephanie Wilson-Wagner My ex-father-in-law-to-be spent every Saturday cooking Indian food and he taught me all of his favorite recipes from Madhur Jaffrey. This is a staple that we include with every feast and has won over even the most conservative palates in our family. We like it with some heat but you can dial back the peppers and have a simple savory dish. We love it with Madhur Jaffrey’s Carrots, Peas, Potatoes, and Spicy Green Beans, but it will go with pretty much anything. It’s now part of our Thanksgiving tradition: it’s a great protein replacement for vegetarians and it pairs well with turkey (and Pinot Noir).

INGREDIENTS

DIRECTIONS

14 oz (400g) red split lentils, picked over, washed, and drained

Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top.

4 pints (2.3 L) water 1 teaspoon ground turmeric 10 tablespoons coconut (or vegetable) oil 2 teaspoon whole cumin seeds 4-8 cloves garlic, peeled and finely chopped 6 oz (150g) yellow onion, peeled and cut into fine slices 1 lb (450g) cored and finely shredded green cabbage 4-8 fresh serrano or other small green chilies, finely sliced 1.5 teaspoons salt (original recipe calls for 1.5 tsp x 2 = 3 tsp) 8 oz (220 g) tomato, peeled and finely chopped (USE CANNED) 1 teaspoon peeled and finely grated fresh ginger OR 2 tsp ginger powde

GUIDEA EATS

Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 hour and 15 minutes. Stir a few times during the last half hour. While the lentils cook, heat the oil in a frying pan over a medium flame. When hot, put in the cumin seeds. Let them sizzle for 3-4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage, and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Add 1/2 teaspoon salt to this mixture and stir it in. Turn off the heat under the frying pan. When the lentils have cooked for 1 hour and 15 minutes, add 1 teaspoon salt, the tomato, and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer. Simmer, uncovered, 2-3 minutes or until cabbage is heated through.

Sweet Potato, Chipotle, & Apple Soup Submitted by Stori Walker

I grabbed this soup recipe 11 years ago from Food & Wine and make it several times each winter. It is divine! This silky soup gets its smoky sweetness from pureed chipotle peppers, a Mexican staple, and the surprising addition of apples. “This is real comfort food for me,” Sue Torres says. “I love that it’s creamy without containing any cream.” (Recipe by Sue Torres.)

INGREDIENTS

DIRECTIONS

2 tablespoons vegetable oil, plus 1 cup for frying

In a medium soup pot, heat 2 tablespoons of the oil until shimmering.

1/2 medium white onion, finely chopped 2 garlic cloves, smashed 1 teaspoon finely grated fresh ginger 2 Gala apples—peeled, seeded and coarsely chopped 1 celery rib, thinly sliced crosswise 1 3/4 pounds sweet potatoes, peeled and thinly sliced 1 quart chicken stock or low-sodium broth [I use vegetable broth] 3 cups water [Sometimes I use less water to make it thicker] 1 small canned chipotle in adobo sauce, seeded and minced Salt and freshly ground white pepper 1/2 teaspoon cinnamon 1/2 teaspoon sugar 3 yellow corn tortillas, cut into 1/2 inch strips

Add the onion, garlic and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the broth/stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle. Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot. In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.

Make ahead: The soup can be refrigerated for up to 1 week. The tortilla strips can be stored at room temperature for 2 days.

SOUPS & STEWS

Wonton Noodle Soup Submitted by Jiaxin Li

I’d like to recommend this Cantonese Wonton Noodle Soup. This is a signature dish in Guangdong, China—where I grew up and lived. It wasn’t until I moved to US that I realized how much I enjoyed eating it. I remember it used to be a “late night snack” for me and my sisters when we were hanging out very late at night and feeling hungry. This dish makes me nostalgic and reminds me of the good old days. I hope you would enjoy it too. (Original recipe from damndelicious.net)

INGREDIENTS

DIRECTIONS

1 tablespoon sesame oil

Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat.

2 cloves garlic, minced 1 tablespoon freshly grated ginger 4 cups chicken broth 4 ounces shiitake mushrooms 2 baby bok choy

Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in chicken broth, mushrooms and 2 cups water.

3 green onions, thinly sliced

Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes.

1 tablespoon yellow miso paste, or more, to taste

Stir in bok choy and green onions. Stir in miso paste until well combined, about 1-2 minutes.

For the Wontons You may find some good frozen shrimp wonton options at any Asian supermarkets.

GUIDEA EATS

Stir in wontons until cooked through, about 2 minutes. Serve immediately.

SOUPS & STEWS

Veggies & Sides xx

Roasted Root Vegetables

Chipotle Sweet Potatoes

Instant Pot Guatemalan Black Beans (Frijoles Volteados)

TexMex Samosas, AKA Dal Tacos

Carrots, Peas, and Potatoes with Cumin

Spicy Green Beans

Cauliflower with Onion and Tomato

Baked Macaroni & Cheese

Crispy Air Fryer Brussels

French Green Bean Salad

Lemony Caesar Salad

Roasted Root Vegetables Submitted by Khati Paul

This is a very simple recipe, but people who claim to hate root vegetables ask us to bring this dish to family dinners and events.

INGREDIENTS

DIRECTIONS

Any root veggies you have on hand:

Preheat the oven to 415 F.

Beets, Turnips, Radishes, Sweet potatoes, Parsnips, Carrots, Winter squash, etc. Onion, cut into large chunks (optional)

Melt the coconut oil on a baking sheet while chopping the vegetables. We like to cut them into 1/4 inch wide sticks (fries!), about 2-3 inches long, keeping the shape as similar as possible across the different vegetables.

About 3 tablespoons Coconut oil, depending on the volume of veggies (I’m not the measuring type)

Toss the veggies in the melted coconut oil and liberally season with the spice mix.

Super Awesome Spice Mix (see recipe on p X)

Roast for 10 minutes and then flip/stir the veggies, adding more oil if they are sticking. Back in the oven for another 15-20 minutes or until the densest vegetable can be easily pierced with a fork (I usually test on a sweet potato or beet). We like to finish with the convection oven to crisp the outside of the veggies - a minute or so usually adds a nice finish. If you want a spicy dipping sauce, a Sriracha mayo blend is our kid’s favorite sauce with these vegetables.

GUIDEA EATS

Chipotle Sweet Potatoes Submitted by Nikki Clark

This is one of my favorite unexpected side dishes that is super easy to make and incredibly delicious! My family has it every year for Thanksgiving, but it’s easy enough to throw together that it’s turned into a semi-regular weeknight staple.

INGREDIENTS

DIRECTIONS

2-3 Large sweet potatoes (I prefer not to peel them, but to each their own, I won’t judge you if you do)

Steam potatoes in a steamer basket over medium-high heat until soft, 15-20 mins depending on the size of the potato.

2 tbsp butter (ish) A small can of whole chipotle peppers in adobo sauce 1 tsp of adobo sauce from the can Splash of milk or half & half ½ tsp salt

Slice up one chipotle chile pepper finely. Once the potatoes are done, place them in a large bowl and mash with a potato masher. Add butter, splash of half & half, tsp of adobo sauce, sliced chipotle pepper, salt, and mash away. Enjoy!

Optional Variation You can spice these up in one of two tried-ntrue ways: adding 1 tbsp of cinnamon or by melting in some extra sharp cheddar cheese.

VEGGIES & SIDES

Instant Pot Guatemalan Black Beans (Frijoles Volteados) Submitted by Alicia Hall

This dish is super tasty, healthy, cheap, and tasty. A batch keeps for a week in the fridge. They’re amazing with scrambled eggs (seriously, you haven’t lived…), in a burrito, on a tostada, or even plain. I ate these every day in Guatemala and got completely hooked. It’s practically their national dish.

INGREDIENTS

DIRECTIONS

1 lb dried black beans

Cut half the onion into large chunks; chop the other half and reserve. Cut 2 garlic cloves in half; mince the others and reserve.

1 medium onion 5 cloves garlic 4 Tbsp oil 1–2 tsp salt (to taste)

Put beans, onion chunks, halved garlic cloves, and 1 T oil into the Instant Pot with 7 cups of water. Pressure cook on high for 25 minutes (until the beans are completely soft, but not falling apart). Let beans cool for at least a half hour, until they’re not steaming anymore. At this point, you can take out some beans to keep whole if you like. Or take some beans and broth to blend into soup. Using a slotted spoon, move the beans, onion, and garlic to a blender. Add just enough broth to make them blendable, and blend til smooth. (This takes a few batches, so hold the blended beans in a bowl until they’re all done.) In a large skillet, saute the reserved onion and garlic in the rest of the oil until browned and crispy. Add the blended beans to the skillet. Cook on medium heat, stirring often, until the beans are thick enough to leave a gap for 2–3 seconds when you run the spatula through the pan. Salt to taste.

Notes For a shortcut, use four 15-ounce cans of black beans, drained and rinsed. Chop the full onion and mince all the garlic. Start at step 4, blending about half of the onion and garlic with the beans. There’s no real need to pre-soak black beans. The color and flavor are much richer if you don’t.

GUIDEA EATS

TexMex Samosas, AKA Dal Tacos Submitted by Ryan Bruner

Priya Krishna’s cookbook “Indian-ish” has an easy Dal recipe that’s packed with flavor. The Dal is great on its own, but what we’ve discovered is that the leftovers are usually enough to make 6-10 large Dal tacos! Pan-frying the flour tortilla with the Dal gives you the taste and texture of a samosa without all the arduous folding and deep frying. The best part: this leftover meal only takes about 5 minutes to prep and cook!

INGREDIENTS

DIRECTIONS

For the dal

Make the Dal Put the lentils in a bowl, add water to fully cover them, and set aside at room temperature to soak for 1 hour. Drain thoroughly.

1 cup whole masoor dal (also known as whole red or brown lentils) 1 bay leaf 1 teaspoon ground turmeric 1 teaspoon kosher salt 2 tablespoons fresh lime juice For the seasoning (also known as chhonk): 2 tablespoons ghee or olive oil 2 teaspoons cumin seeds (or 1 teaspoon ground cumin) 2 dried red chilies (or half a jalapeño) Pinch of red chile powder Pinch of asafetida (optional)

To make tacos Flour Tortilla(s) or Roti Melty Cheese - Mozzarella, Oaxaca Cheese, or Monterey Jack (optional, if dairy ain’t your thing) Cilantro (optional) Mango Chutney (optional) Hot Sauce (optional: a sweet/ spicy hot sauce would be ideal)

In a large pot over high heat, combine the lentils, bay leaf, turmeric, salt, and 4 cups water and bring the water to a boil. Reduce the heat to medium-high, give the lentils a stir, and insert a large long-handled spoon into the pot (to break the surface tension and prevent boiling over). Cook with the spoon still inserted until the lentils are soft but still retain their shape and the entire mixture resembles a thick soup, 20 to 30 minutes. Remove from the heat and let sit for 15 minutes. Add the lime juice and set aside. Make the seasoning In a small pan over medium-high heat, warm the ghee (or oil). Once the ghee melts (or starts to sputter and brown, which should take seconds) immediately remove the pan from the heat and stir in the dried chilies, red chile powder, and asafetida (if using). Add the seasoning to the cooked dal and mix thoroughly. Make the tacos Shred the cheese. Preheat a pan over medium to medium-high heat. Melt the butter or add the oil. Scoop a few tablespoons of the Dal into one half of a tortilla and then top with the cheese (if using). Fold in half. Cook on both sides for about 2 minutes. Top with hot sauce and any additional condiments of your choosing. Enjoy!

VEGGIES & SIDES

Carrots, Peas, and Potatoes with Cumin Submitted by Stephanie Wilson-Wagner

Another of Madhur Jaffrey’s recipes, and as is the case with all of her food, the oil quantities are pretty high. I use her guidelines and often do less than she calls for, adding more as needed. This one is so simple but has great flavor.

INGREDIENTS

DIRECTIONS

12 oz (350g) carrots, lightly parboiled (still firm)

Peel the carrot and cut it first into 1/2 inch (1 cm) thick diagonal slices and then into 1/2 inch (1 cm) dice. Peel the potato and cut it into 1/2 inch (1 cm) dice. Peel the onion and chop it coarsely.

12 oz (350g) potatoes that have been lightly boiled, drained and cooled (still firm) 12 oz (350g) onions 2 spring onions 6 tablespoons mustard oil (another vegetable oil may be substituted) 3 teaspoons whole cumin seeds 8 whole, dried hot red chilies 12 oz (350g) shelled peas 1 teaspoon salt 1/2 teaspoon sugar 2 teaspoon turmeric

Cut the spring onion into very, very thin slices, all the way to the end of its green section. Heat the oil in a large frying pan over a medium flame. When hot, put in the cumin seeds. Let them sizzle for 3-4 seconds. Now put in the whole chilies and stir them about for 3-4 seconds. Put in the chopped onion. Stir and cook for 5 minutes or until onion pieces turn translucent. Add 2 teaspoons of turmeric. Put in the carrots and peas. Stir them about for a minute. Cover, turn heat to low, and cook for about 5 minutes or until vegetables are tender. Uncover and turn heat up slightly. Add the potatoes, salt, and sugar. Stir and cook another 5-10 minutes. Add the spring onion. Stir and cook for 30 seconds. Remove the whole chilies before serving.

GUIDEA EATS

Spicy Green Beans Submitted by Stephanie Wilson-Wagner

There are a few extra steps in this recipe from Madhur Jaffrey but it’s worth it. So much flavor comes from the ginger paste and garlic. It layers in perfectly with the more earthy flavors of the lentils and carrots-peas-and-potatoes that we often pair it with.

INGREDIENTS

DIRECTIONS

1.5 lb (700g) fresh green French beans

Trim the green beans and cut them, crosswise, at 1/4 inch (5mm) intervals.

1 piece of fresh ginger, about 1.5 in long and 1 in thick, peeled and coarsely chopped 10 cloves of garlic, peeled 12 fl oz. (350ml) water 5 tablespoons vegetable oil (grapeseed oil) 2 teaspoons whole cumin seeds 1 whole, dried hot red chilli, lightly crushed in a mortar

Put the ginger and garlic into the container of an electric blender or food processor. Add 4 fl oz (250ml) of the measured water and blend until fairly smooth. Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chili. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times. Now put in the chopped tomatoes. Stir and cook for about 2 minutes, mashing up the tomato pieces with the back of a slotted spoon as you do so.

2 teaspoons ground coriander seeds 1/2 lb (225g) tomatoes, peeled and finely chopped [USE CANNED] ~ 1.25 teaspoons salt 3 tablespoons lemon juice or to taste 1 teaspoon ground, roasted cumin seeds (roast in pan and then grind with mortar)

Put in the beans, salt, and the remaining water. Bring to simmer. Cover, turn heat to low and cook for about 8-10 minutes or until the beans are tender. Remove the cover. Add the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so.

Freshly ground black pepper

VEGGIES & SIDES

Cauliflower with Onion and Tomato Submitted by Stephanie Wilson-Wagner

The final recipe in our Indian inspired feast. Use a big pan for this to really toast the cauliflower. I sometimes do it on a sheet pan in the oven first to really fuse the flavors together.

INGREDIENTS

DIRECTIONS

2 medium-sized cauliflowers, about 2.25 lb (1 kg) (you need about 1 lb 10 oz (725g) of flowerets)

Break up the cauliflower into flowerets that are about 1.5 inches (4cm) across at the head and 1.5 to 2 inches (4-5cm) in length. Let them soak in a bowl of water for 30 minutes. Drain.

3 oz (75g) onion, peeled and coarsely chopped 2 1-inch (2.5cm) cubes of fresh ginger, peeled and coarsely chopped 7 tablespoons water 4 tablespoons vegetable oil or grapeseed oil) 6 cloves garlic, peeled and very finely chopped 1 teaspoons ground cumin seeds

Put the onion and ginger into the container of an electric blender along with 4 tablespoons of the water. Blend until you have a paste. Heat the oil in a 9-10 inch (23-25cm) wide pot or deep frying pan over a medium-high flame. When hot, put in the garlic. Stir and fry until the pieces turn a medium-brown color. Put in the cauliflower. Stir and fry for about 2 minutes or until the cauliflower pieces pick up a few brown spots.

1 teaspoons ground coriander seeds 5-6 oz (150-175g) tomatoes, peeled and finely chopped (USE CANNED) 1/2 teaspoon ground turmeric 1/8 to 1/2 teaspoon cayenne pepper ½ to 1 fresh hot green chilis, finely chopped 1 tablespoon lemon juice 1 tsp salt 1/4 tsp garam masala

GUIDEA EATS

Remove the cauliflower with a slotted spoon and put it in a bowl. Put the onion-ginger mixture into the same pot. Stir and fry it for a minute. Now put in the cumin, coriander, and tomato. Stir and fry this mixture until it turns a medium brown color. If it starts to catch, turn the heat down slightly and sprinkle in a tablespoon of water. Then keep frying until you have the right color. Add the turmeric, cayenne, green chili, lemon juice, and salt. Give a few good stirs and turn heat to low. Now put in the cauliflower and any possible liquid in the cauliflower bowl. Stir gently to mix. Add 3 tablespoons water, stir again and bring to a simmer. Cover and cook on gentle heat, stirring now and then, for 5-10 minutes or until cauliflower is just done. Remove lid and sprinkle garam masala over the top. Stir to mix.

Baked Macaroni & Cheese Submitted by Karin Dahlstrom

Here’s my mom’s recipe. I love that “turn off burner” is part of her recipe.

INGREDIENTS

DIRECTIONS

16 oz Macaroni (can use more, depends on preference of cheesiness)

Cook macaroni until al dente.

8 tbsp Butter 8 tbsp Flour 2 cups Milk (2%) 2 cups Cream (heavy Whipping cream) ¾ tsp Salt 2 cups Extra sharp cheddar 2 cups Sharp cheddar / Colby Black Pepper to taste

Preheat oven to 400 degrees. Melt butter over low/med heat in pan baking dish, add flour, salt & pepper, and whisk thoroughly. Pour milk and cream into dish gradually while stirring to ensure a creamy roux. Bring mixture to a boiling point for 2 minutes, stirring constantly (it will begin to thicken).

Cooking spray

Reduce heat and slowly add shredded cheese until all melted.

Steamed broccoli or ham (optional)

Turn off burner. Add macaroni to sauce pan and toss until coated in sauce (helps to transfer into huge mixing bowl). Transfer into baking dish if doing the stove top work in separate pan (that has been sprayed with cooking oil). Cook for 20 minutes or until golden brown. Add steamed broccoli or ham (optional).

VEGGIES & SIDES

Crispy Air Fryer Brussels Submitted by Karin Dahlstrom

Just like Fresa’s, but better.

INGREDIENTS

DIRECTIONS

1-2 lbs of Brussel Sprouts, trimmed and halved

Combine ingredients in bowl.

2 Tablespoons Olive Oil Tajin seasoning to taste (lots, preferably)

Preheat airfryer to 360º. Set air fryer timer to 10-12 min and hit start. Shake the brussels halfway through.

GUIDEA EATS

French Green Bean Salad Submitted by Jess Gentry

This is a green bean recipe that gets compliments from people who hate green beans. It’s the side you can bring to potlucks. And it’s a vinaigrette that can go on all kinds of things (asparagus, brussels, fish etc). (Recipe adapted from “Jamie’s Dinners: The Essential Family Cookbook” by Jamie Oliver.)

INGREDIENTS

DIRECTIONS

2 tablespoons finely chopped shallot (from 1/2 of a small shallot)

Combine the shallot, vinegar, and garlic in a large, nonreactive bowl and let sit for 15 minutes.

2 tablespoons white wine vinegar 1 medium garlic clove, minced (about 1 teaspoon) 1 pound haricots verts 1 tablespoon WholeGrain Dijon Mustard 1/2 teaspoon kosher salt, plus more as needed 1/8 teaspoon freshly ground black pepper, plus more as needed 1/4 cup extra-virgin olive oil 2 tablespoons capers, drained and finely chopped 1 tablespoon finely chopped fresh Italian parsley leaves

Meanwhile, bring a large saucepan of heavily salted water to a boil over high heat. Also, prepare the beans by cutting the stem end off of each, leaving the wispy tail on. When the shallot mixture is ready, add the mustard and measured salt and pepper and whisk until combined. Whisking constantly, add the oil in a slow, steady stream. Stir in the capers. Taste and season with additional salt and pepper as needed; set aside. When the water has reached a boil, add the trimmed beans and cook until crisp-tender, about 3 to 4 minutes. Drain well in a colander and immediately add to the dressing. Using tongs, toss until well coated, then transfer to a flat serving dish. Spoon the remaining dressing over top and sprinkle the beans with the parsley. Serve warm or at room temperature.

Notes Be sure to get a high-quality Dijon mustard, or make your own whole-grain version. Tossing the haricots verts in the dressing while they are still hot helps the dressing adhere to each bean and mellows the flavors of the garlic and shallot, so make sure to have the dressing ready when you put the beans in the boiling water.

VEGGIES & SIDES

Lemony Caesar Salad Submitted by Selma-Rachel Swire

I’ve been making this recipe from my mom’s “The New Basics Cookbook” since I was in middle school. This was our family favorite “special” salad growing up, and is still one of my favorites today. I never add the nuts because it’s too much work. Sometimes I add grilled chicken or fish. I like to add extra lemon and garlic to the dressing. If you like anchovies, treat yourself to the anchovy spread. I don’t always make it when I make the salad, but when I do, it takes it up a notch.

INGREDIENTS

DIRECTIONS

1 ½ tbsp oil

Make Anchovy Spread Using a fork, mash the anchovies in a small bowl.

¼ cup chopped walnuts 4 thin slices of whole grain bread ¼ cup Anchovy Spread ½ large head romaine lettuce, rinsed and patted dry 1 cup Caesar Dressing 4 ounces Parmesan cheese, in one piece

For Anchovy Spread 12 anchovy fillets, drained

In another small bowl, whisk the remaining ingredients together. Add to the anchovies, andmix until a paste has formed—makes about ¼ cup

Make Caesar Dressing Combine the lemon zest, juice, garlic and vinegar in a small bowl, and whist well. Slowly add the olive oil, whisking constantly until smooth. Add the pepper and salt, and set aside—makes about 1 Cup

2 tsp Dijon mustard 1 tsp coarsely grated ground black pepper 2 tbsp extra virgin olive oil 2 tbsp unsalted butter, at room temperature 1 clove garlic, finely minced.

For Caesar Dressing 1 teaspoon grated lemon zest 3 tablespoons fresh lemon juice (about ½ a lemon) 2 cloves garlic, minced 1 teaspoon white wine vinegar ⅔ cup extra virgin ollive oil 1 teaspoon coarsly ground black pepper ½ teaspoon salt

GUIDEA EATS

Assemble Salad Heat the olive oil in a small skillet. Add the walnuts, and saute over medium heat until lightly toasted, 3 to 5 minutes. Set aside. Toast the bread, then spread each slice with Anchovy Spread, and scatter with the toasted walnuts. Tear the lettuce into pieces, and toss with the dressing. Place a piece of prepared toast on each plate, and top with a portion of the lettuce and dressing. Using a vegetable peeler, shave thin slices of Parmesan over each portion. Serve immediately.

Meats & Mains xx

Instant Pot Carnitas

Chiles Rellenos de Picadillo

Paris Chicken Lady Chicken

One-Pot Hainanese Chicken Rice

Bake & Grill Pork Ribs

MEATS & MAINS

Instant Pot Carnitas Submitted by Karin Dahlstrom

Based on a Gimme Some Oven Recipe

INGREDIENTS

DIRECTIONS

1-1.5lb pork tenderloin (or pork shoulder but pork tenderloin is perfect)

Make the mojo sauce Combine lime juice, orange juice, ⅓ cup olive oil, cumin and oregano.

⅓ cup + 2 tablespoons olive oil 4-5 garlic cloves

Mash garlic cloves with 1 tsp of salt and add to the lime juice concoction above.

⅓ cup fresh squeezed lime juice ⅓ cup fresh orange juice 1 tsp cumin 1 tsp oregano

Make the pork Add 1-2 tbsp of olive oil to a hot skillet (or brown in the Instant Pot).

3 tsp salt

Trim fat + cut pork into 2” hunks and salt well.

1⁄2 teaspoon dried oregano

Brown the pork in the hot skillet. Turning every 45 seconds until brown on all sides.

To serve (optional):

Add pork to Instant Pot + pour mojo sauce over the pork.

Tortillas Julienned carrots Purple cabbage slaw Lime Cilantro

Cook on high for 30 minutes and let pressure release naturally. When pressure is released, place pork on foil lined sheet pan. Pull the pork apart with forks and spoon some mojo juices over the pulled pork. Place under broiler until some pork is crispy (approx. 5 minutes). Serve on tortillas with a garnish of whatever (I make julienned carrots + purple cabbage slaw w/ lime juice and salt and cilantro).

GUIDEA EATS

Chiles Rellenos de Picadillo Submitted by Jes Reynolds

This recipe goes well with the Stain Your Tablecloth Mole (pg. xx)

INGREDIENTS

DIRECTIONS

½ kilo pork leg or chicken

Cook pork (or chicken) in salted water, onion and garlic, about an hour until pork is tender or half an hour for chicken.

¼ onion 2 cloves garlic Sal to taste 1 medium onion, chopped 6 medium roma tomatoes, seeded and chopped ¼ teaspoon thyme ¼ teaspoon marjoram ¼ teaspoon oregano 4 black peppercorns 1 1-inch stick of cinnamon 3 sprigs of parsley 2 teaspoons cider vinegar ½ cup olives, chopped ¼ cup raisins, chopped ½ cup almonds, chopped Sugar to taste Salt to taste Vegetable oil for cooking

Shred pork or chicken with a fork and set aside. In a blender blend tomatoes, thyme, marjoram, oregano, cinnamon, peppercorns, unti puréed. Fry the chopped onion in two tablespoons of oil, until transparent, then add the tomato purée. Simmer until tomatoes are cooked (5 minutes), then add shredded chicken or pork and chopped almonds, raisins and olives. Simmer until everything becomes a paste. Season with sugar, salt and chopped parsley. Chiles and Batter Grill Poblano chiles on a griddle until charred on all sides. Place in plastic bag for 5 – 10 minutes. Remove, then peel off skin (should be easy). Make a small vertical slice down each chile and carefully remove seeds (don’t worry if a few remain). Stuff chiles with the pork or chicken mixture, then lightly dust with flour, and set aside. Beat egg whites until very stiff, add flour, continue beating, and finally fold in yolks. Heat ¼ cup oil in frying pan. Place ¼ cup batter in small bowl. Place a stuffed chile in batter and cover well. Place carefully in frying pan. Repeat with remaining chiles. Brown well on all sides, about 2 – 3 minutes per chile, adding more oil if necessary. Set each fried chile on paper towel to remove excess oil.

MEATS & MAINS

Paris Chicken Lady Chicken Submitted by Jess Gentry

I make this often and refer to it as “Paris Chicken Lady Chicken.” It’s so tasty, made from a concoction of ingredients that I usually have on hand. It works as in the recipe, pressed hot and seared which makes chicken skin I’d eat like candy. But it also works just as well simply baked, broiled or in an Instant Pot. I make double or triple batches to marinate chicken quarters in large ziplocks and put them in the freezer. For an easy dinner, simply thaw and bake. (Original recipe from “My Paris Kitchen” by David Lebovitz.)

INGREDIENTS

DIRECTIONS

3 cloves garlic, peeled and minced

Put the minced garlic and salt in a resealable plastic bag and crush it with the heel of your hand until it’s a paste. Add the olive oil, lemon juice, white wine, soy sauce, harissa, mustard, and honey to the bag, combining the ingredients well.

1 1/2 teaspoons sea salt or Kosher salt 2 tablespoons olive oil 2 tablespoons freshly squeezed lemon juice 2 tablespoons white wine 1 tablespoon soy sauce 2 1/2 teaspoons harissa, Sriracha, or Asian chile paste 2 teaspoons Dijon or yellow mustard 2 teaspoons honey 1 (3-pound, 1 1/2 kg) chicken

Remove the backbone of the chicken by snipping down both sides of the spine with poultry shears, or taking a chef’s knife and cutting along both sides of it, and pulling it off. With the breast side down on the cutting board, take a knife and crack the bone between the breasts, then push the chicken down with your hands so it spreads out and lies flat. Flip the chicken over so it’s skin side up and press down with the heels of your hands on the chicken very firmly -- like you’re giving it a shiatsu massage -- to flatten it as much as you possibly can. Don’t go easy on it. Loosen the skin from the breast and thigh meat and spoon some of the marinade under the skin. Put the chicken in the bag, close it securely, and use your hands to rub the ingredients into the chicken. Refrigerate it for 1 to 2 days, flipping the bag over a few times as it marinates. To cook the chicken, preheat the oven to 400ºF (200ºC). Heat a cast-iron skillet or grill pan over medium-high heat on the stovetop and place the chicken in it, breast side down. Drape a sheet of heavy-duty aluminum foil over the top and set a heavy weight on top of it. A good option is a brick or a large saucepan filled with water. (I used a leftover weight from the boot camp I quit.) Cook the chicken until the skin is a deep golden brown, which usually takes about 10 minutes or so -- check it often. Once it’s browned, flip the chicken over, replace the weight, and let it cook for about 5 more minutes. Remove the weight and the foil and place the chicken in the oven for 25 minutes, until it’s cooked through. To serve it Frenchstyle, cut the chicken into six pieces: two legs, two thighs, and cut each breast in half crosswise, leaving the wings attached.

GUIDEA EATS

One-Pot Hainanese Chicken Rice Submitted by Jessica Higgins

I got hooked on this dish in Hong Kong and Singapore. It’s the perfect dairy-free comfort food and it smells amazing while it’s cooking. Unrelated: I made it the night that I went into labor with Elliot. Watch out, it’s a lot of garlic! (Based on a recipe from Bon Appetit.)

INGREDIENTS

DIRECTIONS

4 skin-on, bone-in chicken thighs (about 2 lb.)

Pat chicken dry and season all over with salt.

½ tsp. kosher salt (plus more for seasoning) 2 large shallots, finely chopped 8 garlic cloves, finely chopped 2” piece ginger, peeled, finely chopped 2 cups high-quality jasmine rice, rinsed 2 whole star anise

Heat a Dutch oven or heavy bottom pan with a lid over medium-high heat. Place chicken skin-side down, undisturbed, until skin is golden brown and crisp and easily releases from pot, 8–10 minutes. Slide thighs around to different spots and continue to cook until deeply browned, 3–5 minutes longer. Transfer chicken to a plate. Let pot cool 2 minutes. (Keep chicken fat in for more flavor.) Set pot over medium-low heat; add shallots, garlic, and ginger and cook, stirring constantly, until very fragrant but not browned, about 2 minutes.

1 Tbsp. soy sauce Toasted sesame oil (optional)

For the garnish: 1 cucumber, halved lengthwise, thinly sliced on a diagonal 1 cup cilantro leaves with tender stems

Stir in rice and star anise and cook, stirring constantly, 1 minute. Stir in soy sauce, ½ tsp. salt, and 3 cups water. Nestle chicken back into rice mixture in pot, arranging skin side up. Increase heat to medium and bring liquid to a simmer. Immediately cover pot, reduce heat to low, and cook 25 minutes. Remove from heat and let chicken and rice sit 10 minutes. Remove lid from pot and fluff rice with a fork. Pluck out and discard star anise. Lightly drizzle with sesame oil (optional). Serve chicken and rice with cucumber and cilantro alongside.

MEATS & MAINS

Bake & Grill Pork Ribs Submitted by Ryan Bruner

My mom learned this technique from one of our neighbors who was a chef at a fancy Chinese restaurant in Sacramento, CA. What I love about this preparation is that the meat is so tender since it essentially slow cooks in its own juices and you still get the char & smokiness from finishing it off on the grill. This works with traditional American-style BBQ sauce but we like it best with Korean or Chinese sauces.

INGREDIENTS

DIRECTIONS

Pork Ribs (About 1 rack for every 2 people—they will go back for seconds)

Preheat oven to 275ºF.

Salt Pepper Olive Oil BBQ Sauce of Choice (really can’t go wrong here)

Cut Ribs into sections (2-3 bones each). Salt and Pepper both sides of each section. Place each rib section meat-side-down on a sheet of aluminum foil and coat it with about a tablespoon of oil. Then tent each section so no moisture escapes but you can still open them up fairly easily to test. Place all tented sections on a sheet pan and place in the oven for about 2-3 hours (you may need several trays if cooking multiple racks). Remove each section of ribs from the aluminum foil and place on a sheet pan rack. Let sit for a few minutes to cool (you’ll be rewarming on the grill after marinating). While the ribs are cooling, warm up your BBQ sauce of choice and baste the ribs every few minutes using a pastry brush for about 20 minutes. The goal here is to let the meat soak in the sauce while they are cooling. Save some of the BBQ sauce for an additional coat after grilling. Once the ribs are fully marinated, grill them on medium-high heat until you get the desired color & texture. You only need about 5-10 minutes since they are already fully cooked. Be careful not to move them too often if they are falling off the bone. Take off the grill, add a last additional coat of BBQ sauce and enjoy!

GUIDEA EATS

Sauces & Seasonings xx

“Stain-Your-Tablecloth” Mole

Orange-Cranberry Sauce

Za’atar Seasoning

Super Awesome Spice Mix

“Stain-Your-Tablecloth” Mole Submitted by Jes Reynolds

On one of my birthday trips, I took a cooking class in Oaxaca, Mexico - a region known for its moles. This is one of them, the Mixtec “Stain-Your-Tablecloth” Mole. It’s a fruity mole that you can make as a vegetarian dish. It’s a bit of work, but worth it.

INGREDIENTS

DIRECTIONS

6 chiles rellenos, breaded and fried and stuffed with picadillo (see recipe on p X)

In a saute pan, fry the apple, pineapple and plantain in vegetable oil or butter and set aside.

2 tablespoons vegetable oil or butter

In a pot, heat the oil and add the slices of onion. Fry until the onion is translucent. Remove from the heat. Place the onion in a blender add the garlic, tomatoes, thyme, oregano, cinnamon, allspice berries, clove and a cup of chicken broth. Combine until smooth.

2 apples, peeled and cut into small bits (260 g) 1 round of sliced pineapple cut into small bits (330 g) 1 plantain, sliced (300 g) 1 tablespoon vegetable oil ½ onion cut into thick slices (100 g) 2 cloves garlic 8 blanched tomatoes (1 kg) ½ teaspoon thyme ½ teaspoon oregano 1 stick cinnamon (about 5 cm) 2 allspice berries 1 whole clove 3 cups chicken or vegetable broth ½ tablespoon vegetable oil 2 bay leaves ¼ cup blanched almonds (35 g) ¼ cup Spanish olives (30 g) ¼ cup raisin (37 g) Salt to taste

GUIDEA EATS

Heat ½ tablespoon of oil in the same pot and add the contents of the blender. Add two cups of chicken broth, bay leaves, almonds, olives and raisins. Cover and simmer for 20 minutes on low heat, stirring regularly to avoid sticking to the bottom of the pan. Taste and adjust for salt. Place the chiles rellenos first over the platter along with the fried fruit and then bathe with the mole. Garnish with pickled serrano or jalapeño pepper strips.

Orange-Cranberry Sauce Submitted by Darrell Estabrook

Newly married and armed with my $1 subscription to Bon Appétit, I made a whole Thanksgiving dinner. From that meal, one dish survived. Since then I’ve made this recipe every year for 17 years. I highly recommend *fresh* cinnamon sticks to give this a totally in-the-woods, rich, authentic flavor. Best made the night before, and served slightly chilled at mealtime.

INGREDIENTS

DIRECTIONS

1-1/2 cups orange marmalade (1 jar)

Combine first 3 ingredients in medium saucepan.

2/3 cup orange juice

Stir over medium-high heat until mixture comes to boil.

1 cinnamon stick, broken in half 1 12-ounce bag cranberries

Mix in cranberries; return to boil. Reduce heat to medium; simmer until berries burst and sauce thickens slightly, stirring occasionally, about 5 minutes. Transfer sauce to medium bowl; cool completely. Cover and chill.

SAUCES & SEASONINGS

Za’atar Seasoning Submitted by Stori Walker

This za’atar is perfect on popcorn (and other stuff, of course). Yield: 1/2 cup seasoning

INGREDIENTS

DIRECTIONS

1 tablespoon dried thyme - crushed

Just blend it all together! I roast and grind the cumin myself since finding it already roasted is sometimes difficult.

1 tablespoon roasted ground cumin seed 1 tablespoon ground coriander 1 tablespoon sumac 1/2 teaspoon salt Optional: 1/4 teaspoon (or more) aleppo chili flakes

GUIDEA EATS

Super Awesome Spice Mix Submitted by Khati Paul

This is the best seasoning mix ever. I can’t find the original recipe but it’s roughly based off of a Paleo recipe from a printed flier someone handed me at an airport, so thanks random Paleo-evangelist!

INGREDIENTS

DIRECTIONS

1 part smoked paprika

Sift into a small spice container and use on anything - roasted chicken thighs, potatoes, butternut squash soup (add a little curry), or grilled butternut squash and pineapple.

1 part onion powder 1 part black pepper (I tend to go light on this to let the other flavors stand out more)

Our favorite use is Roasted Root Vegetables.

2 parts chipotle powder 2 parts cinnamon 2 parts garlic powder

SAUCES & SEASONINGS

Bread & Baked Goods xx

Quick & Easy Beer Bread

Semlor Lenten Buns

Perfect Chocolate Chip Cookies

Coconut Oil Chocolate Chip Cookies

Chewy Ginger Molasses Cookies

Easy Gluten-Free Apple Custard Cake

Dark Chocolate Blueberry Scones

Dutch Baby

My Mom’s Butterscotch Coffee Pound Cake

Quick and Easy Beer Bread Submitted by Jes Reynolds

So the global pandemic equaled baking bread for many people. I’m not a baker, but even I can make this Quick and Easy Beer Bread. It’s ridiculously simple. You can experiment with the flavor by using different beers.

INGREDIENTS

DIRECTIONS

3 cups flour (MUST be self-rising)

Preheat oven to 375˚F.

1/4 cup sugar 1 (12 oz.) can beer (or bottle and MUST be room temperature) 1/2 cup melted butter

Mix dry ingredients and beer (you don’t have to mix it too much, just enough to wet all the dry ingredients). Pour into a greased loaf pan. Pour melted butter over the mixture. Bake 1 hour, remove from pan and cool for at least 15 minutes. Try different beers for different breads and usually even non-alcoholic beer works too.

GUIDEA EATS

Semlor Lenten Buns Submitted by Bjorn Alm

My favourite pastry and a very classical and famous one in Sweden. We only eat them in February. (Original recipe: ScandiKitchen.co.uk)

INGREDIENTS

DIRECTIONS

25 g fresh yeast or 12g active dry yeast

If using mixer, set it up with the dough hook attachment. Melt the butter and add the milk, ensuring a lukewarm temperature of around 37-38ºC. Add the fresh yeast and stir until dissolved.

80 g melted butter 250 ml whole milk 40 g caster sugar ½ tsp salt 1 tsp baking powder ½ egg, lightly beaten 2 tsp ground cardamom 300-400 g plain bread flour ½ egg for brushing

Add sugar and stir again. Add half of the flour as well as the salt, baking powder and ground cardamom. Add the ½ egg (preserve the other half for brushing before baking). Mix well until all ingredients are incorporated and then start to add more of the flour, bit by bit, until you have a dough that is only a little bit sticky. Take care not to add too much flour: you will get dry buns. Knead the dough for at least five minutes in the mixer, longer by hand. Leave to rise in a warm (not hot) place until doubled in size (30-40 min). Turn the dough out to a floured surface. Knead again for a few minutes, adding more flour if needed. Cut the dough into 12 equal sized pieces. Take care that the balls are completely round and uniform in size. Place on baking tray with good spacing between buns. Leave to rise for another 25-30 minutes. Gently brush each bun with the remainder of the egg wash and bake in a hot oven (200ºC) for about 8-10 minutes or until baked through – keep an eye on them as they can burn quickly. Remove from oven and cover the tray with a lightly damp tea towel immediately – this will prevent the buns from forming a crust. When the buns have cooled down completely, cut a ‘lid’ off the buns – about 1½ cm from the top. Scoop out about 1/3 of the inside of the bun and place crumbs in a separate bowl. Mix the almond paste with the crumb until it forms a very sticky mass –add a dash of milk, custard or crème pâtisserie at this point to help it along. You want a spoonable, even mixture. Spoon the filling back into the buns, equally divided. Whip the cream with the vanilla sugar until stiff and use a piping bag to pipe cream on all the buns’ tops. Put the ‘lids’ back on and dust with icing sugar.

BREAD & BAKED GOODS

Perfect Chocolate Chip Cookies Submitted by Jess Gentry

I have now recommended this life changing chocolate chip cookie recipe to everyone I know, with good reason. (Original recipe from NYT Cooking.)

INGREDIENTS

DIRECTIONS

½ cup plus 2 tablespoons (140 grams) unsalted butter (1 1/4 sticks), softened

Put the butter and both sugars in a stand mixer or mixing bowl.

Scant 3/4 cup (140 grams) dark brown sugar ⅔ cup (110 grams) superfine sugar 1 large egg 1 ¾ cups plus 2 tablespoons (250 grams) all-purpose flour 1 teaspoon baking powder ¾ teaspoon baking soda ¾ teaspoon Maldon sea salt (or kosher salt) 6 ounces (170 grams) dark (bittersweet) chocolate, chopped into large chunks

Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.) Add the egg and beat over medium speed until evenly combined. In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined. Add the chopped chocolate and fold into the dough until evenly distributed. Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)

GUIDEA EATS

NOTES The next day, heat the oven to 350 degrees. Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set. Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

You don’t need to buy special fine sugar. Just put white sugar in a food processor and blitz it to make it fine. I think it makes a difference, leaving a crispy crackle sheen on top. There’s no vanilla in this recipe, nominally because of cost, but I’ve tried it both ways and I don’t miss the vanilla. I’ve tried this with and without any refrigeration. Honestly, I didn’t find much difference. My optimal method I’ve arrived at is: Form into round balls onto trays, put the trays into the fridge for 30-60 min, then put it into the oven. It won’t get much colder if you leave it overnight.

BREAD & BAKED GOODS

Coconut Oil Chocolate Chip Cookies Submitted by Stephanie Wilson-Wagner

Inspired by Guittard’s basic recipe, I remove most of the dairy and use white whole wheat flour and cane sugar for an earthy, rustic cookie. If you want something more traditional, stick with granulated sugar and all-purpose flour. Use slightly less flour with white whole wheat, and the full 2.5 cups for all purpose.

INGREDIENTS

DIRECTIONS

2 1/2 scant cups [382g] King Arthur White Whole Wheat flour

Preheat oven to 375ºF.

1 teaspoon Baking Soda 1 teaspoon Salt 1 cup [226g] coconut oil (Trader Joe’s has the best consistency for baking) 3/4 cup [150g] organic cane sugar 3/4 cup [160g] firmly packed brown sugar 1 tsp ground cinnamon 2 large eggs 1 teaspoon Vanilla 2 cups [340g] Guittard Real Semisweet Chocolate Chips (1 full bag) 1 cup [120g] chopped walnuts (optional)

GUIDEA EATS

In a small bowl combine flour, baking soda and salt; set aside. In a large bowl cream coconut oil, sugar and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips and walnuts. Drop by well-rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until golden brown.

Chewy Ginger Molasses Cookies Submitted by Jessica Higgins

I baked these once and everyone (including Ryan’s bowling team) was obsessed with them, but when I went to make them again I forgot what recipe I had used. Luckily after 5 other batches, I found the magic one again. These are great around Christmas time. (Original recipe from Gimme Some Oven.)

INGREDIENTS

DIRECTIONS

1 1/2 cups unsalted butter, softened to room temperature (not melted)

In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside.

1 cup granulated (white) sugar 1 cup packed brown sugar 1/2 cup unsulphured molasses 2 eggs 4 1/2 cups (639 grams) all-purpose flour 3 teaspoons baking soda 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon salt

Using a separate mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and sugars on medium-high speed until the mixture is light and fluffy and a pale yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses, and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated. Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled. Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside. Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar, and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet. Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely. Serve warm and enjoy, or store in a sealed container for up to 4 days. Or freeze for up to 3 months.

BREAD & BAKED GOODS

Easy Gluten-Free Apple Custard Cake Submitted by Claire Zimowski

When my mom became gluten intolerant, a lot of our family meals became not-quite-as-satisfying versions of traditionally gluten meals. Until she made this cake one Christmas. It may be the best cake I’ve ever eaten, gluten or no gluten. (Original Recipe: Gluten Free on a Shoestring)

INGREDIENTS

DIRECTIONS

8 ounces applesauce (homemade or chunky store-bought), plus more for drizzling

To make the apple pie spice, combine cinnamon, cardamom, freshly grated nutmeg, ground ginger and ground allspice.

7 ounces sweetened condensed milk 2 eggs at room temperature, beaten 1/2 cup (100 g) sugar 2 1/2 teaspoons apple pie spice (plus more for sprinkling) 1 box gluten-free yellow cake mix (15 to 16 ounces) 8 tablespoons (112 g) unsalted butter, melted and cooled

For Apple Pie Spice 4 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground allspice

GUIDEA EATS

Preheat your oven to 350°F. Grease an 8- or 9-inch square baking pan, line it with crisscrossed sheets of unbleached parchment paper, greasing in between the papers, and set it aside. In a medium-sized bowl, place the 8 ounces applesauce, condensed milk, eggs, sugar and apple pie spice, and beat until well-combined. Add about ⅓ of the dry cake mix to the mixture, and mix to combine. Pour the mixture into the prepared pan. Sprinkle the rest of the dry cake mix on top, and smooth carefully until the cake mix covers the applesauce layer evenly. Pour the melted butter evenly on top of the cake. Next, sprinkle on a bit more apple pie spice and scatter a few dollops of applesauce on top of the cake. Cover the pan with foil. Place the cake in the center of the preheated oven, and bake for 20 minutes. Uncover, and bake until the cake has begun to pull away slightly from the side of the pan and is set on top (another 12 minutes for a 9-inch pan, about 15 minutes for an 8-inch pan). Remove the pan from the oven and allow to cool completely before slicing into squares and serving.

Dark Chocolate Blueberry Scones Submitted by Jes Albro

I love scones and after moving recently, there is not a good place around to get them. So I searched for recipes and found this one which is fairly easy to make and they come out delicious! I personally don’t like the chocolate in there but my husband does so I make half with and half without the chocolate chunks. I also used whipped cream cheese and use a cheese shredder to shred the cold butter in place of cutting it in. (Original recipe: Beneath My Heart)

INGREDIENTS

DIRECTIONS

3 1/4 cup flour

Preheat oven to 400 degrees.

5 tsp baking powder

Spray cookie sheet with cooking spray. Set aside.

1/2 tsp sea salt 1/3 cup butter, cold (use cheese shredder to cut in) 4oz neufchatel cream cheese (I use whipped cream cheese)

In a large bowl, combine flour, baking powder, and salt. Cut in butter and neufchatel cream cheese until resembles coarse crumbs.

1 egg

In a small bowl mix egg, agave (or sugar), and milk.

1/2 cup light agave or 3/4 cup sugar

Make a well in the flour and pour in liquid; stir just until moistened. Do not over mix.

1 cup lowfat milk 3/4 cup fresh blueberries 1/2 cup dark chocolate chips

Turn dough out onto a floured surface and knead until smooth (will be sticky). Carefully fold in dark chocolate and blueberries until just combined. Shape into a circle a 1/2 inch thick. Slice into 10 wedges. Bake 15 minutes or until golden brown. Cool on rack.

BREAD & BAKED GOODS

Dutch Baby Submitted by Ryan Bruner

This Dutch Baby recipe is super easy and very forgiving. Once prepped, this baby is pretty hands off—which gives us time to watch our actual baby. Usually we cook it alongside a sheet pan filled other breakfasty things. (Original recipe is from a kid’s cookbook that someone posted on Instagram… so good luck tracking that down.)

INGREDIENTS

DIRECTIONS

2 Eggs

Preheat the oven to 450ºF. Place a 10-inch heavy cast iron skillet or pie plate into the oven. (We highly recommend the cast iron.)

1 1/2 Cups Milk 2 Teaspoon Vanilla 3/4 Cups Flour (120g)

In a medium bowl, whisk together the eggs, milk, vanilla, flour, sugar, and salt.

3 Tablespoons Sugar (40g) 1/2 Teaspoon Salt 2 Tablespoons Unsalted Butter Maple Syrup (optional)

Carefully add the butter to the hot pan in the oven. Close the oven door and let the butter melt and turn a light brown (not dark!), 1-2 minutes. Remove the pan from the oven and add the batter.

Fresh Fruit (optional) Sugar to sprinkle (optional)

Optional English-ish Breakfast Whole tomatoes (whatever you got but we like bigger vine-ripe tomatoes) Mushrooms (White or Cremini) Sausage or Bacon/Ham (Optional but something salty helps balance everything out) Eggs (recommend runny sunnyside-up eggs but if it isn’t your thing than scrambled works just as well)

Return the pan to the oven and cook until golden and set about 20 minutes. Remove and let stand at room temperature for 5 minutes (the pancake will deflate a bit). Slice up into the desired serving size and top it with maple syrup and fresh fruit (optional).

Optional English-ish Breakfast We like making a sheet-pan English-ish breakfast alongside the dutch baby which usually includes whole tomatoes, mushrooms, and a meat (sausage, bacon, ham). We recommendintentionally forgetting the nasty baked beans. Put the sheet pan in before the dutch baby and remove it after the dutch baby has cooled. Cook up a few sunny-side-up eggs on the stovetop to finish it off.

GUIDEA EATS

My Mom’s Butterscotch Coffee Pound Cake Submitted by Karin Dahlstrom

My recommended alterations are included.

INGREDIENTS

DIRECTIONS

6oz package Butterscotch morsels

Melt butterscotch morsels, instant coffee and water.

2 tbsp Instant coffee

Cream together butter and sugar.

¼ cup Water 1 cup Butter 1½ cup White sugar –or– Cut to ½ cup, butterscotch is already super sweet 3 cups All-purpose flour –or– use Bob’s Redmill 1-to1 gluten free flour ½ tsp Baking soda ¼ tsp Salt

Blend in butterscotch mixture. Combine flour, baking soda and salt and added to creamed mixture. Alternately mix with buttermilk. Add eggs, one at a time, beating well after each addition. Turn into well-greased and floured bundt pan and bake at 350 degrees for 55-60 Minutes. Cool for 15 minutes before removing from pan.

¾ cup Buttermilk –or– use ¾ cup almond milk with 2 ¼ tsp lemon juice 4 Eggs

BREAD & BAKED GOODS

Snacks & Drinks xx

Homemade Raisinets or Cashew Goobers

Boost

Peanut Butter Granola (aka Weight Gain 3000)

Big Skillet Texas Queso

Secretary’s Helper (via Alamo Drafthouse)

Lazy Summer

Lavender Collins

Homemade Raisinets or Cashew Goobers Submitted by Darrell Estabrook

This is a great, quick, I-want-some-chocolate-but-at-least-want-to-convincemyself-that-there-is-some-nutritious-value-in-it snack. Quantities are suggested.

INGREDIENTS

DIRECTIONS

1 to 2 cups of raisins (or cashews, or any other bite-size nut or dried fruit)

Place parchment paper on cookie tray.

About half the above measure of chocolate chips (any type: milk chocolate, or dark chocolate, or white chocolate, etc.)

Melt chocolate in microwaveable container for 10 seconds, stir. Repeat microwave and stir until all chocolate is melted and smooth (Warning: white chocolate is finicky when melted. Google “Wiki How Melt White Chocolate”).

Microwaveable container to hold all ingredients

Remove from microwave and stir in raisins until coated.

Parchment paper

Pour coated raisins onto parchment paper.

Cookie tray that fits into your freezer

Using a spoon, spread out raisins into one layer high (unless you want clusters!). Place cookie tray in freezer for 10 to 20 minutes or until chocolate is solid. Remove from freezer and break into bitesize pieces and place in serving bowl. Store in refrigerator. Can also be stored in freezer without trouble.

GUIDEA EATS

Boost Submitted by Ivan Bachev

No dishes required.

INGREDIENTS

DIRECTIONS

Tahini (roasted hazelnut)

Mix roasted hazelnut tahini with honey. Toast some bread. Spread it with butter. Add a layer of the tahini/honey mix.

Honey Bread

Enjoy it with a glass of milk (or beverage of your choice).

Butter

SNACKS & DRINKS

Peanut Butter Granola (aka Weight Gain 3000) Submitted by Tiffany Ard

Homemade granola is wonderfully flexible—I rarely measure anything, and enjoy making it a little different every time. The biggest thing is to bake it low and slow so the seeds and nuts don’t burn.

INGREDIENTS

DIRECTIONS

3 cups old-fashioned rolled or quick oats (both are good— just different textures)

Line baking sheet with parchment paper, preheat oven to 325.

2 cups chopped nuts—I like pecans, but this is also great with cashews or roasted peanuts.

In a large bowl, mix oats, nuts, and seeds with olive oil, cinnamon, and salt.

1 cup hulled raw pumpkin seeds ½ c raw steel cut oats (NOT instant) 1 1/4 teaspoons kosher salt 1 teaspoon ground cinnamon 1/2 cup honey 1/2 cup packed dark brown sugar 1 cup peanut butter 1 1/2 teaspoons vanilla ½ c olive oil

(Optional—for clumpy granola) Grind half of your old-fashioned oats into a powder with a food processor. (Optional) dates, raisins, chocolate chips, whatever crazy stuff you might like in your granola

GUIDEA EATS

In a saucepan, mix the peanut butter, honey, brown sugar and vanilla. Stir together over medium heat. Pour over the oat/nut mixture. Stir together thoroughly. Spread granola onto baking sheet. Bake 45 minutes to an hour, stirring every 15 minutes. Yes it’s a hassle to have to stir so often, but you get to feel smug the whole time because holy shit you are a person who makes your own granola. Remove from oven, then add dried fruit or chocolate chips, if that’s your thing. Let cool, then transfer to airtight container as if you aren’t going to eat all of this right now by yourself like a wild animal.

Big Skillet Texas Queso Submitted by Tiffany Ard

The traditional recipe of our ancestors is just two ingredients: Velveeta and a can of Ro-Tel. Which, Ro-tel is diced tomatoes and green chilis, so technically that’s three ingredients (as long as you don’t think about how many ingredients are in Velveeta, which is best). And regular old queso is fine. If I go to your house and you offer me regular Velveeta and Ro-Tel I will be excited. HOWEVER. It’s even better—and I’ll be even MORE excited—if you make queso with more stuff in it!

INGREDIENTS

DIRECTIONS

At least 8 ounces of Velveeta (adjust up to a full pound depending on how chunky you want your queso to be)

Phase one: the choppening Dice the poblano (remove all of the seeds!) and garlic

1 can of rotel - choose according to how spicy or mild you prefer. I like Medium.

Chop the onion into big chonks.

One big sweet yellow onion (Vidalia if you can get it) Cilantro A couple of cloves of garlic

Chop the cilantro up teeny tiny. Stems are ok too if you do it this way.

Phase two: cook down the veggies In a big skillet, sautee the poblano, garlic, and onion on med-high heat until the onion turns translucent.

1 poblano pepper Whatever else you can think of that sounds good! I sneak baby spinach into everything. Green and red onions are good, too. Chili powder

Drain rotel, add it to the mix. Add cilantro. Pause to photograph and post your beautiful, healthy-looking meal on Instagram.

Phase three: queso time! Now it’s time to add the Velveeta. Turn the heat way down. Scorched Velveeta is a nightmare… you want to go slow. Cutting the Velveeta into slabs or chunks makes it go a bit faster. It will take a few minutes before the cheese is melted enough to stir into the veggies, but once it happens, you’ve got to stir it up. You have to sort of babysit this so it doesn’t burn. As it starts to melt you can add your chili powder. Stir until all the chunks of velveeta are gone. Serve with chips, flautas, or drizzle on pretty much anything.

SNACKS & DRINKS

Cocktails Submmitted by Paula Wellings

In the days of entertaining, I would aspire to manifest some carefully selected cheese, breads, olives, and fruit. Maybe, possibly, a soup. The cocktails, however, are made with love.

SECRETARY’S HELPER (VIA ALAMO DRAFTHOUSE) 1oz St. Germain Elderflower Liqueur 2oz Prosecco 2oz Fresh grapefruit juice

LAZY SUMMER 2oz Lemonade 2oz Prosecco Dark sweet frozen cherries, slightly thawed

LAVENDER COLLINS 1oz Lavender Syrup (simple sugar reduction with dried lavender) 1oz Hendricks Gin 1/2 oz Lemon juice 1oz Prosecco or sparkling water

GUIDEA EATS