Commuter Cookbook

COMMUTER COOKBOOK V I C T O R I A

O F F - C A M P U S

A S S O C I A T I O N

C a r r o t

C a k e ,

P a g e

8 5

AUTHOR'S STATEMENT If you are reading this, I want to start off by saying thank you for opening this booklet and hopefully you will try some of the recipes! Over the pandemic, I have become an avid cook and I was given the opportunity on VOCA to create a cookbook specifically for commuter students.

Here, you will find ideas for breakfast, lunch, dinner, snacks and most importantly, dessert. Each meal was created to be accessible for the majority of students and spark an interest for cooking, even if it is just for one meal! I hope you enjoy this cookbook, adapt it however you please and have fun with one of life's greatest pleasures!

Alexandra Kurtesi ALEXANDRA KURTESI COUNCILLOR, VICTORIA OFF-CAMPUS ASSOCIATION

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COOKBOOK NOMENCLATURE Difficulty

1

Easy Recipe - Usually less than 20 minutes of prep and/or cooking time.

- Requires minimal or commonly found equipment - Requires knowledge of beginner techniques

2

Moderate Recipe - Usually takes about 20-60 minutes - Requires commonly found equipment - More preparation or cleaning time is needed

3

Hard Recipe - Usually takes over 60 minutes - Can involve multiple pieces of equipment - Involves being comfortable with moderate or challenging techniques - More preparation or cleaning time is needed

Dietary Restrictions GF

Gluten-Free Recipe

NF

Nut-Free Recipe

DF

Dairy-Free Recipe

VEG

Vegetarian Recipe

VEGAN

Vegan Recipe

Other Commonly Used Nomenclature Serving Size:

The recommended amount of servings a recipe makes

Prep Time:

The amount of time needed to prepare ingredients before cooking

Cooking Time:

The amount of time the meal needs to cook

Tbsp:

Tablespoon

Tsp:

Teaspoon

Oz:

Ounce

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TABLE OF CONTENTS Breakfast Breakfast Sandwich....................................................................................... 7 Chia Pudding................................................................................................ 8 Egg in a Hole................................................................................................ 9 English Breakfast Made Easy......................................................................... 10 Mini Pizzas.................................................................................................... 11 Oat Pancakes............................................................................................... 12 Old Fashioned Pancakes............................................................................... 13 Overnight Oats............................................................................................. 14 Smoothies.................................................................................................... 15 Tofu Scramble.............................................................................................. 17 Yogurt Bowls................................................................................................ 18

Lunch Bacon Lettuce Tomato Sandwich (BLT)......................................................... 20 Baked Stuffed Potatoes............................................................................... 21 Buffalo Chicken Wrap.................................................................................. 22 Caesar Salad.............................................................................................. 23 Dumplings with Skirt.................................................................................... 24 Elevated Cup Noodles................................................................................. 26 Gnocchi...................................................................................................... 27 Greek Salad................................................................................................ 28 Grilled Cheese............................................................................................ 29 Quesadillas................................................................................................. 30 Shakushka................................................................................................... 32 Steak Fajitas............................................................................................... 33 Tuna Melt.................................................................................................... 34 Vietnamese Rice Paper Rolls........................................................................ 35

Dinner Alfredo Pasta............................................................................................... 38 Cauliflower Tacos......................................................................................... 39 Carbonara................................................................................................... 40 Chana Masala.............................................................................................. 42 Chicken Enchiladas...................................................................................... 44 Chicken Parmesan........................................................................................ 46 Fried Rice..................................................................................................... 49 COMMUTER

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TABLE OF CONTENTS Lasagna......................................................................................................... 51 Mac and Cheese............................................................................................ 53 Meatballs....................................................................................................... 55 Misir Wat........................................................................................................ 57 Quinoa Salad................................................................................................. 58 Ratatouille..................................................................................................... 59 Saag Feta...................................................................................................... 61 Shepherd's Pie............................................................................................... 63 Thai Noodle Bowl............................................................................................ 65

Snacks and Sides Apple Baked Chips......................................................................................... 68 Baked Vegetables.......................................................................................... 69 Easy Baked Fries............................................................................................. 70 Fried Plantains................................................................................................ 71 Granola......................................................................................................... 72 Nachos........................................................................................................... 73 Parmesan Squash Chips.................................................................................. 75 Roasted Chickpeas......................................................................................... 76 Sweet and Salty Nuts...................................................................................... 77

Desserts Avocado Pudding........................................................................................... 80 Brigadeiro...................................................................................................... 81 Chocolate Cake............................................................................................. 83 Chocotorta.................................................................................................... 84 Carrot Cake................................................................................................... 85 Key Lime Pie................................................................................................... 87 Leche Flan..................................................................................................... 88 Levain Cookies............................................................................................... 89 Lemon Bars.................................................................................................... 90 Lime Coconut Macaroons............................................................................... 91 No Bake Truffles............................................................................................. 92 Tiramisu......................................................................................................... 93 Thai Mango Sticky Rice................................................................................... 95

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Breakfast

Breakfast Sandwich

1

NF Serving Size: Makes 1 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients: 1 English muffin, split 1 beef or sausage patty 2 slices of cheese, such as cheddar 2 eggs 1 tablespoon of unsalted butter Salt and pepper to taste Optional: Hot sauce

Instructions: 1) Heat the pan over medium heat. Generously butter all sides of the English muffin.

2) Toast the English muffin for about 2 minutes on one side and then 2 minutes on the other side or until golden brown 3) Cook the beef or sausage patty for about 2-3 minutes. Flip and then add 1 slice of cheese for around 2 minutes.

4) Following this, add more butter and cook the two egg for around 2 minutes. Season the eggs with salt and pepper.

5) Assemble the sandwich and add optional ingredients, such as hot sauce

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Chia Pudding GF

NF

DF

VEG

1 VEGAN

Serving Size: Makes 1 Prep Time: 5 minutes Cooking Time: 1 hour or overnight

Ingredients: ½ cup milk or dairy-free milk ½ cup chia seeds 1-2 tablespoons maple syrup or other sweeteners of choice to taste Optional: Fresh fruit for topping

Instructions: 1) To a mixing bowl add milk, chia seeds and maple syrup to taste. Whisk to combine.

2) Cover and refrigerate mixture overnight (or at least 6 hours). If it is not thick and creamy, add more chia seeds, stir, and refrigerate for another hour or so.

3) Enjoy as is or add fresh fruit.

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Egg in a Hole NF

1

VEG

Serving Size: Makes 1 Prep Time: 3 minutes Cooking Time: 10 minutes

Ingredients: 2 slices of sourdough or country-style bread Can be swapped for GF bread 2 large eggs 1 tablespoon of unsalted butter 2 slices of cheese Salt and pepper to taste Optional: Hot sauce

Instructions: 1) Use a cutter or knife to cut a circle in the center of each piece of bread.

2) Butter each side of the 2 slices of bread.

3) Place bread in a skillet and cook over medium heat until bottom sides are golden brown, about 3 minutes.

4) Cook the egg into each hole of the bread. Season eggs with salt and pepper and cook for 2 minutes.

5) Carefully turn both pieces of bread to briefly cook the second side for about 1 minute.

6) Top one side of bread with 2 slices of cheese.

7) Remove pan from heat and let sit about 1 minute to soften cheese.

8) Add additional toppings like hot sauce, close up the sandwich and transfer to a plate.

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English Breakfast Made Easy

2

NF Serving Size: Makes 1 Prep Time: 3 minutes Cooking Time: 15 minutes

Ingredients: 2 eggs 2-3 mini sausages 2 slices of bacon 1-2 slices of bread ½ can of baked beans Optional: 1 tomato sliced Optional: 5-6 cooked cremini mushrooms

Instructions: 1) Heat up the beans in a small pot over low heat for about 3-4 minutes 2) In another pan, cook the sausages and bacon over medium heat, about 3 minutes per side.

3) Following this, cook the mushrooms and tomatoes if you please without moving them on the pan for about 5 minutes on low heat.

4) Fry the eggs to your liking for about 2-3 minutes.

5) Following this, butter the bread and put onto a pan until golden for about 2 minutes on each side 6) Plate everything and enjoy

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Mini Pizzas NF

1

VEG

Serving Size: Makes 1 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients: 2 English muffins 4 tablespoons of tomato sauce 2 Slices of mozzarella cheese or cheese of your liking Optional: Pepperoni or vegetable toppings

Instructions: 1) Preheat the oven to 375°F or 190°C 2) Place the English muffin halves cut side up onto a baking sheet. Spoon some of the tomato sauce onto each one.

3) Top with mozzarella cheese and optional toppings.

4) Bake for 10 minutes in the preheated oven, or until the cheese is melted and browned on the edges.

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Oat Pancakes GF

NF

DF

1 VEG

Serving Size: Makes 9 Prep Time: 10 minutes Cooking Time: 15 minutes

Ingredients: 2 ripe bananas 2 eggs ½ of milk or dairy free milk 1 ½ old fashioned rolled or gluten-free oats 2 teaspoons of baking powder ½ teaspoon of cinnamon Sprinkle of salt Oil for cooking

Instructions: 1) Add all of the ingredients to a blender and blend on high about 30 seconds to 1 minute depending on how smooth you want your batter.

2) Heat your pan with roughly 1 tablespoon of oil over medium heat.

3) Once the pan is hot, add ⅓ cup of the batter to the griddle for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.

4) Repeat until the batter is finished. Remember to add some oil after each pancake.

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AMBITIOUS

KITCHEN

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Old Fashioned Pancakes NF

DF

VEG

1

VEGAN

Serving Size: Makes 1 Prep Time: 5 minutes Cooking Time: 15 minutes

Ingredients: 1 ½ cups all-purpose flour Can be swapped for oat flour 2 tablespoons white sugar 3 ½ teaspoons baking powder ½ teaspoon salt 1 ¼ cups water or milk 3 tablespoons vegetable oil Maple syrup and butter for topping

Instructions: 1) Mix the flour, sugar, baking powder, and salt in a large bowl.

2) Whisk the water/milk and oil together in a small bowl.

3) Make a well in the center of the dry ingredients, and pour in the wet.

4) Stir just until blended; the mixture will be lumpy.

5) Heat a lightly oiled griddle over medium-high heat.

6) Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry.

7) Flip, and cook until browned on the other side.

8) Repeat with remaining batter. Add oil before pouring the remaining batter COMMUTER SOURCE:

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ALLRECIPES

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Overnight Oats GF

NF

DF

VEG

1 VEGAN

Serving Size: Makes 1 Prep Time: 5 minutes Cooking Time: Overnight

Ingredients: ⅓ cup old-fashioned gluten-free oats ¼ teaspoon ground cinnamon 1 tablespoon chia seeds 1 tablespoon almond butter or peanut butter ½ cup milk of choice for a very thick consistency, or up to ⅔ cup milk for a lighter consistency ½ cup fruit, such as fresh or frozen blueberries or strawberries Maple syrup, agave or honey if desired

Instructions: 1) In a jar or bowl, combine the old-fashioned oats, cinnamon, chia seeds and nut butter.

2) Add a splash of the milk and mix the nut butter into the oats.

Add the rest of the milk and stir to combine.

3) Top with your fruit of choice.

4) Place the lid or cover on the jar/bowl and refrigerate overnight.

6) When you’re ready to serve, add a drizzle of maple syrup, agave or honey if you please, and enjoy chilled.

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Smoothies GF

NF

DF

VEG

1 VEGAN

Serving Size: 1 Prep Time: 5 minutes

Instructions: 1) Add all ingredients into a blender until desired consistency is reached Ingredients (Mango and Peaches): 1 cup peeled and sliced peaches, cold (frozen peaches should be thawed if high power blender is not used) ½ cup chopped mangoes, cold (frozen mangoes should be thawed if high power blender is not used) ¼ cup mango juice, cold ½ of a banana 2 teaspoons sugar or honey Ingredients (Chocolate Peanut Butter): 1 cup milk or dairy-free milk ½ frozen banana 1 tablespoon cocoa powder 1 tablespoon peanut butter ½ cup ice Optional: Flaky sea salt

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Smoothies GF

NF

1

VEG

Serving Size: 1 Prep Time: 5 minutes

Instructions: 1) Add all ingredients into a blender until desired consistency is reached Ingredients (Berry Medley): ½ cup sliced strawberries ½ cup raspberries ½ cup blueberries 1 ripe banana 1 cup Greek yogurt 1-2 tablespoons agave or honey

Ingredients: (Blueberry, Cherry and Raspberry): 1½ cups frozen dark sweet cherries or sour cherries 1 cup milk or dairy-free milk ½ cup fresh or frozen unsweetened blueberries 1 small banana, peeled ½ cup natural or Greek yogurt COMMUTER

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Tofu Scramble GF

NF

DF

VEG

2

VEGAN

Serving Size: 3 Prep Time: 15 minutes Cooking Time: 15 minutes

Ingredients: 8 ounces extra-firm or firm tofu 2-4 tablespoons olive oil 8 ounces extra-firm or firm tofu ¼ red onion, thinly sliced ½ red pepper, thinly sliced Optional: 2 cups kale or spinach, chopped ½ teaspoons sea salt ½ teaspoons garlic powder ½ teaspoons ground cumin ¼ teaspoons chili powder Instructions: 1) Pat tofu dry using a paper towel until most water is removed 2) Once the tofu is dry, use a fork to crumble into bite-sized pieces.

3) Heat a large skillet over medium heat and once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and cook for about 5 minutes.

4) Add kale or spinach if desired and cover the pot to steam for 2 minutes.

5) Use a spatula to move the veggies to one side of the pan and add all the tofu. Sauté for 2 minutes.

6) Add all the spices (sea salt, garlic powder, ground cumin, chili powder) over the tofu and veggies. Cook for another 5-7 minutes.

7) Serve with bread if desired COMMUTER SOURCE:

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MINIMALIST

BAKER

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Yogurt Bowls

1

VEG Serving Size: 1 Prep Time: 5 minutes

Instructions: 1) Add all ingredients into a bowel and mix 2) Serve and Enjoy!

Ingredients (Pina Colada): 1 cup plain or vanilla greek yogurt ½ cup fresh pineapple 2 tablespoons toasted coconut Optional: 1 teaspoon chia seeds

Ingredients: (Blueberry Bowl) 1 cup plain or vanilla greek yogurt ½ Fresh Blueberries ½ granola or muesli Optional: 1 teaspoon honey

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Lunch

Bacon Lettuce Tomato Sandwich NF

DF

Serving Size: 3 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients: 4 slices bacon 2 slices bread, toasted Can be swapped for GF bread 3 tablespoon mayonnaise 2-3 leaves lettuce 2-3 slices tomato

Instructions: 1) Cook the bacon in a large, deep skillet over medium-high heat with oil until evenly browned for about 10 minutes.

2) Drain the bacon slices on a paper towel-lined plate to remove excess oil 3) Apply 1 tablespoon of mayonnaise to one side of the of both bread slices 4) Add the slices of bread to the pan mayonnaise side down and cook for about 2 minutes or until golden brown 5) Remove the bread from the pan and add the bacon, lettuce, tomato and extra mayonnaise on a slice.

6) Bring the two pieces together to make a sandwich.

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1

Baked Stuffed Potatoes GF

1

NF

Serving Size: 5 Prep Time: 15 minutes Cooking Time: 90 minutes

Ingredients: 5 large russet baking potatoes (about 1 pound each) 1 tablespoon olive oil 1 teaspoon salt ½ teaspoon freshly ground pepper 4 ounces bacon, chopped, about 4-5 bacon strips 2 cups shredded sharp cheddar cheese 1 cup sour cream 4 tablespoons unsalted butter, at room temperature Instructions: 1) Preheat the oven to 400°F or 203°C 2) Line a large baking sheet with aluminum foil. Rub the potatoes with the olive oil and season with salt and pepper.

3) Put the potatoes on the baking sheet and bake until fork-tender, 1 hour to 1 hour and 10 minutes.

4) Cook the bacon in a medium skillet over moderate heat, until crisp and the fat is rendered, 5 to 6 minutes.

5) Using a spoon, scoop the pulp from the potatoes into the bowl, leaving a ¼ -inch layer of pulp on the skin.

6) In a bowl, add the cheese, the sour cream, butter, bacon, chives, and salt and pepper to taste. Mix until well combined.

7) Spoon the potato mixture back into the potato shells, top with the remaining cheese and bake until hot and the cheese is melted, about 15 minutes. Serve hot.

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Buffalo Chicken Wrap GF

1

NF

Serving Size: 4 Prep Time: 15 minutes Cooking Time: 15 minutes

Ingredients: 1 pound boneless skinless chicken breasts 2 tablespoons olive oil ½ cup hot sauce ½ teaspoon paprika ½ teaspoon garlic powder 4 large flour or corn tortillas ½ cup Blue cheese or Ranch dressing 2 cups Romaine lettuces , chopped ½ cup carrot , shredded ½ cup shredded cheddar cheese

Instructions: 1) Slice chicken breast into several long, thin strips.

2) In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and a pinch of salt. Add chicken and allow to marinate for at least 10 minutes.

3) In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes.

4) Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.

5) Arrange a few chicken strips down the center of each tortilla.

Wrap tightly and serve COMMUTER SOURCE:

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Caesar Salad GF

NF

1

VEG

Serving Size: 4 Prep Time: 20 minutes

Ingredients: 1 cup of croutons ½ cup high quality extra virgin olive oil 4 cloves fresh garlic, peeled, smashed, then minced ¼ cup freshly juiced lemon juice (plus more to taste) 4 ounces Parmesan cheese, grated 2 eggs Freshly ground black pepper (1/4 teaspoon or to taste) ½ teaspoon salt 4-6 small heads of romaine lettuce, rinsed and patted dry Optional: 1 teaspoon anchovy paste, or 1-2 anchovies minced

Instructions: 1) For the dressing: Add eggs, oil, and garlic. Add anchovy paste if desired. Whisk until creamy.

2) Add salt, lemon juice and half of the parmesan cheese. Whisk again until combined 3) Tear off chunks of romaine lettuce from the heads of romaine lettuce into a large bowl 4) Add the croutons, dressing and parmesan cheese. Toss until well combined

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Dumplings with Skirt NF

1

DF

Serving Size: 3 Prep Time: 5 minutes Cooking Time: 20 minutes

Ingredients: 24 frozen dumplings 5 tablespoons unseasoned rice vinegar, divided 4 teaspoons all-purpose flour 4 teaspoons cornstarch 2 cups of water ¼ teaspoon of kosher salt 6–8 teaspoon vegetable oil, divided Optional: 2 teaspoon chili oil Optional: Scallions

Instructions: 1) Cook the frozen dumplings as directed by the packaging 2) Drain the dumplings and set aside 3) Make the slurry for your crispy skirt by whisking the unseasoned rice vinegar, all-purpose flour, cornstarch, kosher salt, and water in a large measuring glass to combine.

4) Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high.

5) Arrange 6–10 dumplings in pan and cook until they start to sizzle, about 1 minute a. Steam fewer at a time if you want a more crispy skirt.

6) Stir slurry well and add a generous ½ cup to the pan. Cover and steam dumplings 5 minutes.

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Dumplings with Skirt NF

1

DF

Serving Size: 3 Prep Time: 5 minutes Cooking Time: 20 minutes

Instructions: 7) Uncover dumplings and cook until all the liquid evaporates from slurry and it becomes a crisp, golden brown skirt, about 2 minutes. a. You may need to rotate your pan as some areas will brown faster than others.

8) Invert a plate over the pan and flip dumplings out onto the plate to reveal the nice skirt.

9) Repeat cooking process with remaining dumplings and slurry, stirring well before each batch, in 2–3 more batches, adding 2 teaspoons vegetable oil to pan after each batch.

9) Top with chili oil and scallions if desired and enjoy

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Elevated Cup Noodles NF

1

VEG

Serving Size: 1 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients: 1 pack ramen noodles with flavor packet 1 large egg ½ teaspoon butter 2 slices of cheddar cheese ½ teaspoon garlic powder ¼ teaspoon toasted sesame seeds Optional: ½ scallion, green part only Optional: Chili flakes

Instructions: 1) Bring 2 ½ cups of water to a boil in a small saucepan.

2) Add the noodles and cook for 2 minutes.

3) Add the flavor packet, stir, and continue to cook for another 30 seconds.

4) Remove the pan from the heat and carefully add the egg. Do not stir, but pull the noodles over the egg and let sit for one minute to poach.

5) Carefully transfer everything to a serving bowl, add the butter, garlic powder, cheese and sesame seeds and mix.

6) Garnish with the scallions and chili flakes if desired.

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NYT

COOKING

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Gnocchi with Parmeasan and Spinach 1 NF

VEG

Serving Size: 2 Prep Time: 10 minutes Cooking Time: 15 minutes

Ingredients: 16 ounces potato gnocchi 2 tablespoons unsalted butter 1–2 cloves garlic, minced 2 tablespoons flour 1 ¼ cups milk 3 heaping cups fresh spinach, roughly chopped 1 cup shredded parmesan

Instructions: 1) Cook the gnocchi according to package directions. Drain and set aside.

2) In a large pan, melt butter over medium heat. Add the minced garlic to butter and sauté for about a minute.

3) Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste.

4) Slowly add milk to roux, whisking constantly to break up any lumps. Cook for 3-4 minutes until the sauce thickens.

5) Stir chopped spinach into sauce and cook 3-4 minutes more until spinach has wilted and sauce has thickened.

6) Remove pot from heat and add parmesan cheese to sauce and stir to combine. Return cooked gnocchi to sauce and stir to combine COMMUTER SOURCE:

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LIFE

AS

A

STRAWBERRY

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Greek Salad GF

NF

1

VEG

Serving Size: 2 Prep Time: 20 minutes

Ingredients: 4 medium tomatoes, diced 1 medium English cucumber, peeled and sliced into half moons ½ small red onion, thinly sliced 1 small green or yellow bell pepper chopped ¾ cup kalamata or black olives sliced 1 cup of crumbled feta cheese Salad dressing

Instructions 1) Add tomatoes, cucumber, onion, bell pepper, olives, avocado and feta to a salad bowl.

2) Drizzle dressing over top and gently toss to evenly coat. a. Add dressing to you portion if you do not plan on consuming all of the salad in one sitting

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Grilled Cheese NF

1

VEG

Serving Size: 1 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients: 2 slices ½”-thick Pullman or other bread 2 tablespoons mayonnaise or unsalted butter 1 tablespoon unsalted butter 2 cheddar slices or 4 ounces shredded cheese Freshly ground black pepper

Instructions: 1) Place bread on a cutting board and spread mayonnaise or butter over top side of each 2) The mayonnaise is recommended for a golden exterior and crunch. Heat a small skillet over medium heat.

3) Add ½ a tablespoon of butter. When the butter melts, place 1 slice of bread, mayonnaise side down, in skillet.

4) Top with cheese and season with pepper. a. Shredded cheese is recommended for fast melting and an easy pull 5) Top with a second slice of bread, mayonnaise side up.

6) When underside is golden brown, about 4 minutes, turn sandwich and add remaining butter to skillet.

7) Press down on sandwich to encourage even browning and to help melt cheese—be gentle, don’t smash it.

8) Cook until second side is golden brown and cheese is melted.

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Quesadilla GF

NF

2

VEG

Serving Size: 3 Prep Time: 15 minutes Cooking Time: 20 minutes

Ingredients: 6 - 8 corn or wheat tortillas 2 cups (200g) shredded Monterey Jack cheese (or other of choice) ¾ cup roughly chopped coriander/cilantro 1 cup corn kernels (frozen thawed or can drained) Filling of choice (beef or vegetable) Ingredients for Beef Filling: Ingredients for Vegetable Filling: ½ tablespoon olive oil 2 tablespoon vegetable oil 2 garlic cloves , minced 1 onion , diced ½ onion , finely chopped 2 cloves garlic , minced 1 pound ground beef / minced 1 can of black beans, drained 1 small bell peppers , diced (400g/14oz) 2 tablespoons tomato paste 1 bell pepper , diced ¼ cup (65 ml) water 1 cup corn 1 teaspoon onion powder ¼ cup tomato paste 1 teaspoon dried oregano ¼cup (65 ml) water 1 teaspoon salt 1 teaspoon onion powder 2 teaspoons cumin powder 1 teaspoon dried oregano 2 teaspoons paprika 1 teaspoon salt 2 teaspoons cumin powder 2 teaspoons paprika COMMUTER SOURCE:

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Quesadilla GF

NF

2

VEG

Instructions (Beef Filling): 1) Heat oil in a skillet over high heat.

2) Add onion and garlic, cook for 2 minutes.

3) Add beef and cook, breaking it up as you go.

4) Once it changes from pink to brown, add capsicum. Cook for 1 minute.

5) Add tomato paste, water and spiaces 6) Cook for 2 minutes. Transfer to bowl, cool.

Instructions (Vegetable Filling): 1) Heat oil in a skillet over high heat.

2) Add onion and garlic, cook for 2 minutes.

3) Add capsicum, cook for 1 minute.Add beans, corn, tomato paste, water and spices.

4) Cook for 2 minutes. Transfer to bowl, cool.

Instructions for both: 1) Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with filling of choice.

2) Sprinkle with corn, coriander and top with cheese. Fold in half.

3) Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 teaspoons oil).

4) Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.

5) Carefully flip over the folded edge and press down lightly.

6) Cook for 3 minutes until crispy.

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Shakuhska GF

NF

1

VEG

Serving Size: 1 Prep Time: 5 minutes Cooking Time: 25 minutes

Ingredients: 1 to 2 eggs 1 cup crushed tomatoes or 1 cup marinara sauce 1 tablespoon tomato paste ¼ small yellow or white onion, diced ½ bell pepper, diced 1 clove garlic, minced ¼ teaspoon cumin 1 tablespoon olive oil Optional: 1-2 tablespoons feta Instructions: 1) Preheat the oven to 375°F or 190°C. 2) Pour oil into a large skillet and warm over medium heat. Add onion, garlic, and pepper and sauté until onions are translucent, approximately 4 – 5 minutes. a. If garlic starts to brown too fast, lower heat.

3) Add tomatoes, tomato paste, and cumin. Cook for 4 – 5 minutes.

4) Transfer tomato mixture to ramekin or oven-safe skillet. With the back of a spoon, make an indentation in the tomato mixture. Crack egg(s) into indentation, being sure not to break the yolk(s) 5)Place skillet or ramekin in the oven and cook for 18 – 20 minutes or until whites are set and yolks are thick.

6) Remove from the oven. Top with feta, if desired COMMUTER SOURCE:

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SEEK

SATIATION

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Steak Fajitas GF

NF

2

DF

Serving Size: 3 Prep Time: 15 minutes Cooking Time: 20 minutes

Ingredients: 1 ½ pounds flat iron steak 2 ½ tablespoons canola oil, divided 1 red bell pepper, cut into strips 1 yellow bell pepper, cut into strips 1 red onion, cut into wedges 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika 3 cloves garlic, minced

Instructions: 1) Preheat the grill to medium high heat.

2) In a small bowl, combine chili powder, cumin, paprika, garlic, salt and pepper to taste.

3) Season steak with chili powder mixture and brush steak with 1 tablespoon canola oil.

4) Add steak to grill, and cook, flipping once until desired, about 4-5 minutes per side for medium rare. Let rest 5 minutes.

5) Season bell peppers and onion with remaining 1 1/2 tablespoons canola oil; season with salt and pepper, to taste.

6) Add bell peppers and onion to grill, and cook, turning occasionally, until charred and tender, about 6-8 minutes.

7) Thinly slice steak and serve with bell peppers and onion.

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DAMN

DELICIOUS

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Tuna Melt NF

1

VEG

Serving Size: 2 Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients: 3 tablespoons of mayonnaise ½ lemon juice 1 (6-ounce) canned tuna 1 rib celery, finely chopped 1 dill pickle, finely chopped 2 tablespoon finely chopped red onion 4 slices of any bread 1 tablespoon butter ½ tomato, sliced 4 slices cheddar Instructions: 1) Preheat oven to 400°F or 204°C 2) In a large bowl, whisk together mayonnaise and lemon juice 3) Drain tuna then add to mayonnaise mixture. Use a fork to break up tuna into flakes.

4) Add celery, pickles, red onion and toss to combine.

5) Butter one side of each bread slice and top an unbuttered side with approximately ½ cup of tuna salad, 2 to 3 slices tomato, and 2 slices of cheese.

6) Top with another slice of bread, buttered side facing up.

7) Repeat with remaining ingredients and place on a large baking sheet.

8) Bake until cheese is melty, 5 to 8 minutes.

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Vietnamese Rice Paper Rolls GF

NF

1

DF

Serving Size: Makes 7 rolls Prep Time: 20 minutes

Ingredients: 7 rice paper rolls 11 small cooked shrimp 50 grams of noodles, like Vermicelli 7 lettuce leaves 1 cup of bean sprouts Optional: Other vegetable, like bell peppers Dipping: Sweet chili sauce or peanut sauce Instructions: 1) Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.

2) Place the rice papers into the water for about 5-10 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.

3) Place the rice paper on a board or the counter with the smooth side down.

4) On the top of the rice paper, place the lettuce with noodles and bean sprouts. Roll it into a bundle.

5) On the bottom of the rice paper, add 3 prawns evenly. Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly.

The rice paper is sticky, it will seal itself.

6) Serve with sweet chili sauce or peanut sauce.

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35

Dinner

Alfredo Pasta NF

1

VEG

Serving Size: 4 Prep Time: 5 minutes Cooking Time: 10-15 minutes

Ingredients: ½ cup unsalted butter 1 ½ cups heavy whipping cream 2 teaspoons garlic, minced ½ teaspoon Italian seasoning ½ Teaspoon salt and pepper 2 cups freshly grated parmesan cheese 1 box linguine pasta

Instructions: 1) Cook the linguine according to the box instructions.

2) For the sauce, add the butter and cream to a large skillet.

Simmer over low heat for 2 minutes.

3) Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.

4) Whisk in the parmesan cheese until melted.

5) Drain the pasta and add the pasta to the large skillet

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38

Cauliflower Tacos GF

NF

1

VEG

Serving Size: 1 Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients: 3 small corn or wheat tortillas ½ head of cauliflower 1 tablespoon oil 1 teaspoon paprika powder ⅓ cup hot sauce, like Frank's Red Hot sauce ⅓ cup melted butter ½ tomato, diced ¼ red onion, diced 3 tablespoons feta cheese Optional: Sour cream topping Instructions: 1) In a medium pan, heat on medium-low with oil. Add cauliflower.

2) Cook the cauliflower for 4-5 minutes, flipping occasionally. In the last minute of cooking, add paprika powder and stir.

3) Prepare the buffalo sauce by mixing the hot sauce and melted butter together.

4) Remove the cauliflower from heat and coat it with buffalo sauce.

Be careful as hot sauce can splatter easily in hot oil.

5) In another pan with some oil, heat the tortillas, for about 1 minute on each side.

6) Assemble the taco by adding the cauliflower, tomato, red onion and 1 tablespoon of feta cheese per taco. Serve with sour cream if desired.

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39

Carbonara

2

NF Serving Size: 4 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients: 3 tablespoons kosher salt 4 ounces pancetta or bacon 2 ounce Parmesan 4 large egg yolks 2 large eggs 2 tablespoon extra-virgin olive oil 1 pound of pasta, like spaghetti. Reserve 1 ¾ cups pasta cooking water

Instructions: 1) Cook pasta according to box instructions 2) Then, cut pancetta/bacon into about 1 x ¼ inch strips. Finely grate the cheese cheese and set aside for later.

3) Whisk egg yolks and whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese.

4) Working next to pot, heat oil in a large pot over medium heat.

Add meat and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.

5) Remove pot from heat. Remove meat and transfer it to a small bowl. Keep about 3 tablespoons of fat in the pot.

6) Just before pasta is finished, scoop out 1 ¾ cups pasta cooking liquid with same heatproof measuring cup.

7) Add 1 cup reserved pasta cooking liquid to pan with oil and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.

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40

Carbonara

2

NF

Instructions: 8) Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.

9) Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into the pot, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed.

10) Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it's the consistency of heavy cream (you most likely won’t use all of it).

11) Mix in meat and divide pasta among bowls. Top with pepper and reserved cheese.

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41

Chana Masala GF

NF

DF

VEG

2 VEGAN

Serving Size: 3 Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients: 3 tablespoon vegetable oil 1 medium white or yellow onion, finely diced 1 tablespoon ground cumin ¾ teaspoon sea salt 6 cloves garlic, minced 2 tablespoon fresh ginger, minced ½ cup fresh cilantro, chopped 2-3 fresh green chilies, sliced with seeds 1 tablespoon ground coriander 1 teaspoon chili powder 1 teaspoon ground turmeric 1 28-ounce can pureed or finely diced tomatoes 2 15-ounce cans chickpeas, slightly drained 1 teaspoon garam masala 2-3 teaspoon coconut sugar or brown sugar 2 tablespoons lemon juice

Instructions: 1) Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and 1/4 salt 2) Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste ture looks a little too thick, add up to ½-1 cup of water COMMUTER SOURCE:

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42

Chana Masala GF

NF

DF

VEG

2 VEGAN

Serving Size: 3 Prep Time: 10 minutes Cooking Time: 30 minutes

3) Add to the pan with the onions, ground coriander, chili powder, and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry 4) Add pureed tomatoes and chickpeas and remaining salt. If the mixture looks a little too thick, add up to ½-1 cup of water 5) Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.

6) When the chana masala is thickened and bubbly, taste and add chili powder and sugar 7) Remove from heat and add lemon juice and garam masala.

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43

Chicken Enchiladas

2

NF Serving Size: 4 Prep Time: 15 minutes Cooking Time: 20 minutes

Ingredients: 1 tablespoon extra virgin olive oil 1 small yellow onion diced 1 red bell pepper cored and diced 1 poblano pepper or green bell pepper, cored and diced 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon dried oregano ¾ teaspoon kosher salt ¼ teaspoon ground black pepper 20 ounces red enchilada sauce 3 cups cooked shredded chicken 1 15-ounce can black beans, rinsed and drained ½ cup 2% whole plain Greek yogurt 6 corn tortillas cut into quarters 1 cup shredded cheddar cheese Optional for serving: diced avocados sliced jalapeno, chopped fresh cilantro, additional sour cream

Instructions: 1) Place racks in the upper third and center of your oven and preheat the oven to 425°F or 218°C 2) Heat the oil in a large oven-safe skillet over medium heat. Once the oil is hot, add the onion, bell pepper, poblano pepper, garlic powder, cumin, salt, and black pepper.

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44

Chicken Enchiladas

2

NF

Instructions: 3) Sauté until the vegetables brown and are becoming tender, about 6 minutes.

4) Remove the skillet from the heat and transfer the mixture to a large mixing bowl. Add the enchilada sauce, chicken, and beans and stir to combine. Stir in the Greek yogurt 5) Fold in the tortilla quarters and ¼ cup of the cheese. Spoon the mixture back into the same skillet.

6) Sprinkle the remaining cheese over the top. Transfer the skillet to the oven, placing it on the upper third rack, and bake until the cheese is hot and bubbling, 10 minutes.

7) Remove from the oven. Let rest a few minutes, then serve hot with desired toppings.

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45

Chicken Parmesan

3

NF Serving Size: 3 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients: ½ cup extra-virgin olive oil 1 medium onion, finely chopped 8 garlic cloves, crushed 2 tablespoons double-concentrated tomato paste ¾ teaspoon crushed red pepper flakes 2 28-oz. cans tomato purée 1¼ teaspoon kosher salt 1½ teaspoon sugar 4 skinless, boneless chicken breasts 5 garlic cloves, finely grated ⅓ cup fresh lemon juice ¼ cup extra-virgin olive oil 1 kosher salt 4 large eggs 1 tablespoon garlic powder 1 tablespoon onion powder 4 cups panko 2 cups all-purpose flour 12 ounces. low-moisture mozzarella 8 ounces parmesan Vegetable oil for frying Optional: 2 tablespoons finely chopped parsley COMMUTER SOURCE:

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46

Chicken Parmesan

3

NF

Instructions: 1) Heat ¼ cup vegetable oil in a large pot over medium.

2) Add onion and garlic and cook, stirring often, until softened but not browned, about 5 minutes.

3) Add tomato paste and red pepper flakes and cook, stirring, until paste is slightly darkened in color about 1 minute.

4) Add tomato purée, salt, and sugar, and bring to a simmer. Partially cover pot with a lid, reduce heat so sauce is at a very bare simmer, and cook, stirring occasionally, until slightly thickened, 40–50 minutes.

5) For the chicken, working one at a time, place a chicken breast on a cutting board so a short side is towards you and holding a chef’s knife parallel to breast, slice along the middle of a long side to make a slit.

6) Continue to slice until you are about ½” from the other side. Open breast up like a book and place between 2 sheets of wax paper or plastic wrap.

7) Using a meat mallet or a rolling pin, pound until ⅓” thick (not making it super thin will keep it from overcooking) 8) Combine garlic, lemon juice, and olive oil in a large baking dish.

Season chicken cutlets all over with ½ teaspoon salt per cutlet. Add to marinade and turn to coat.

9) Let sit at least 20 minutes and up to 1 hour.

10) In another bowl: Whisk eggs, garlic powder, onion powder, ½ teaspoon kosher salt, and 2 tablespoon water.

11) Place panko in another large shallow bowl and flour in a third.

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47

Chicken Parmesan

3

NF

Instructions: 12) Whisk remaining ½ teaspoon salt into flour 13) Working with 1 cutlet at a time and letting any excess marinade drip back into baking dish, dredge cutlets in flour, knocking off excess, then dip into egg wash, letting excess drip back into bowl 14) Dredge in panko, pressing firmly to adhere, ensuring no bare spots remain. Gently shake off excess and place cutlets on a rimmed baking sheet. Chill at least 20 minutes and up to 8 hours 15) Set a wire rack inside a second large rimmed baking sheet.

16) Grate mozzarella on the large holes of a box grater into a medium bowl; add Parmesan and toss to combine.

17) Pour vegetable oil into a large high-sided heavy skillet to come 1” up sides (½ - 1 cup oil). Working in batches to avoid crowding the pan and returning oil to 400°F after each batch, very carefully lower cutlets into skillet with tongs and cook until deep golden brown, about 2 minutes per side.

18) Transfer cutlets to prepared rack; season with salt. Set oven to broiler function.

19) Arrange cutlets side by side in 2 large baking dishes or separately in 4 smaller baking dishes. Generously spoon some sauce over each cutlet (you want to mostly cover them but allow some corners and edges to remain uncovered). Spoon remaining sauce into baking dishes around the cutlets. Cover cutlets with cheese mixture. Broil until cheese is melted, bubbling, and browned in spots, about 4 minutes. Remove chicken from broiler. Let cool slightly and sprinkle with parsley if desired.

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48

Fried Rice GF

NF

1 VEG

Serving Size: 3 Prep Time: 5 minutes Cooking Time: 20 minutes

Ingredients: 3 tablespoons butter, divided 2 eggs, whisked 2 medium carrots, peeled and diced 1 small white onion, diced ½ cup frozen peas 3 cloves garlic, minced salt and black pepper 4 cups cooked and chilled rice 3 green onions, thinly sliced 3–4 tablespoons soy sauce, or more to taste ½ teaspoons toasted sesame oil Optional: 2 teaspoons oyster sauce

Instructions: 1) Heat ½ tablespoon of butter in a large sauté pan over mediumhigh heat until melted.

2) Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate. Add an additional 1 tablespoon butter to the pan and heat until melted.

3) Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.

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49

Fried Rice GF

NF

1 VEG

Serving Size: 3 Prep Time: 5 minutes Cooking Time: 20 minutes

Instructions: 4) Increase heat to high, add in the remaining 1 ½ tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.

5) Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. Then add in the eggs and stir to combine.

6) Remove from heat, and stir in the sesame oil until combined.

Taste and season with extra soy sauce, if needed

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50

Lasagna

2

NF Serving Size: 3 Prep Time: 5 minutes Cooking Time: 20 minutes

Ingredients: 1 pound sweet Italian sausage ¾ pound lean ground beef ½ cup minced onion 2 cloves garlic, crushed 1 (28 ounce) can crushed tomatoes 2 (6 ounce) cans tomato paste 2 (6.5 ounce) cans canned tomato sauce ½ cup water 2 tablespoons white sugar 1 ½ teaspoons dried basil leaves ½ teaspoon fennel seeds 1 teaspoon Italian seasoning 1 ½ teaspoons salt, divided, or to taste ¼ teaspoon ground black pepper 4 tablespoons chopped fresh parsley 12 lasagna noodles 16 ounces ricotta cheese 1 egg ¾ pound mozzarella cheese, sliced ¾ cup grated Parmesan cheese

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51

Lasagna

2

NF

Instructions: 1) In a large pan over medium heat, cook sausage, ground beef, onion, and garlic until well browned.

2) Stir in crushed tomatoes, tomato paste, tomato sauce, and water.

Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley. Simmer, covered, for about 1 ½hours, stirring occasionally.

3) Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes.

4) Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and teaspoon salt.

5) Preheat oven to 375°F (190°C). To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13-inch baking dish.

6) Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices 7) Spoon 1 ½cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.

8) Cover with foil. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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52

Mac and Cheese NF

1

VEG

Serving Size: 3 Prep Time: 20 minutes Cooking Time: 30 minutes

Ingredients: 16 oz elbow macaroni, cooked (or other tubular pasta) 1 tablespoon extra virgin olive oil 6 tablespoon unsalted butter ⅓ cup all purpose flour 3 cups whole milk 1 cup heavy whipping cream 4 cups sharp cheddar cheese shredded 2 cups Gruyere cheese shredded salt and pepper to taste 1 ½ cups panko crumbs 4 tablespoons butter melted ½ cup Parmesan cheese shredded ¼ tsp smoked paprika

Instructions: 1) Preheat oven to 350°F or 177°C. 2) Lightly grease a large 9 inch by 13 inch baking dish and set aside.

3) Combine shredded cheeses in a large bowl and set aside.Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

4) Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce. Melt butter in a deep saucepan, dutch oven, or stock pot COMMUTER

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53

Mac and Cheese NF

1

VEG

Instructions: 5) Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

6) Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes.

Whisk in salt and pepper.

7) Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

8) Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce. Pour half of the mac and cheese into the prepared baking dish.

9) Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika 10) Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

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54

Meatballs NF

1

VEG

Serving Size: 3 Prep Time: 20 minutes Cooking Time: 30 minutes

Ingredients: 1 cup bread crumbs ¼ cup whole milk, then more if needed ½ pound 85% lean ground beef ½ pound ground pork 2 large eggs ½ cup finely minced yellow onion 2 garlic cloves, minced 1 tablespoons finely chopped fresh basil 1 tablespoons finely chopped fresh parsley 1 tablespoon finely chopped fresh oregano ½ cup finely shredded parmesan cheese Salt and freshly ground black pepper

Instructions: 1) In a large mixing bowl stir together bread crumbs and milk while adding more milk 1 tablespoon at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).

2) To breadcrumb mixture add beef, pork, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper 3) Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed. Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each (or about 38g).

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55

Meatballs NF

1

VEG

Serving Size: 3 Prep Time: 20 minutes Cooking Time: 30 minutes

Instructions: 4) To pan fry meatballs pour ¾ cup olive oil into a 12-inch non-stick skillet, heat over medium heat. Cook meatballs in 3 batches (so they aren't overcrowded) until golden brown on bottom, about 4 - 6 minutes.

5) Then turn to opposite side and cook opposite side until golden brown. Transfer to paper towels to drain.

6) Transfer meatballs to warmed marinara sauce in a large pot, submerge in sauce.

7) Cover and simmer over low heat, gently tossing meatballs occasionally, about 15 - 20 minutes.

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56

Misir Wat GF

NF

DF

1 VEG

VEGAN

Serving Size: 3 Prep Time: 5 minutes Cooking Time: 20 minutes

Ingredients: 4 tablespoons niter kibbeh , divided 1 large yellow onion, very finely diced 3 cloves garlic, finely minced 1 Roma tomato, very finely chopped 3 tablespoons tomato paste 2 tablespoons bebere , divided Homemade Berbere (strongly recommended) 1 cup red lentils, rinsed 2 ½ cups chicken or vegetable broth 1 teaspoon salt

Instructions: 1) Melt 3 tablespoons of the niter kibbeh in a medium stock pot. 2) Add the onions and cook over medium-high heat for 8-10 minutes until golden brown.

2) Add the garlic, tomatoes, tomato paste and 1 tablespoon of the berbere and cook for 5-7 minutes. Reduce the heat if needed to prevent burning.

3) Add the broth and salt, bring it to a boil, reduce the heat to low and cover and simmer the lentils, stirring occasionally, for 40 minutes (adding more broth if needed) or until the lentils are soft.

4) Stir in the remaining tablespoon of niter kibbeh and berbere.

Simmer for a couple more minutes. Add salt to taste.

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57

Quinoa Salad GF

DF

VEG

1

VEGAN

Serving Size: 3 Prep Time: 20 minutes Cooking Time: 30 minutes

Ingredients: 1 cup quinoa, rinsed 3 tablespoons olive oil 1 tablespoon maple syrup, or more to taste ¼ teaspoon ground cinnamon 1 large crisp apple, chopped into small pieces ½ cup orange juice ½ cup dried cranberries ½ cup walnut pieces ½ cup almond slivers

Instructions: 1) Add 2 cups of water into a saucepan and bring to a boil. Add the dried quinoa and reduce heat to low, place cover on the saucepan, and cook until all the water is absorbed, about 10 minutes. Remove saucepan from heat and fluff with a fork.

2) Whisk olive oil, maple syrup, orange juice, and cinnamon together in a bowl; season with salt and pepper. Drizzle sauce over the quinoa and stir.

3) Add apple pieces, walnut pieces, almonds pieces, cranberries, stir.

Return cover to the saucepan and let the mixture steam until the sauce warms and the apples soften slightly, 5 to 10 minutes.

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58

Ratatouille GF

NF

2

VEG

Serving Size: 8 Prep Time: 20 minutes Cooking Time: 30 minutes

Ingredients: Vegetables 2 eggplants 6 roma tomatoes 2 yellow squashes 2 zucchinis Sauce 2 tablespoons olive oil 1 onion, diced 4 cloves garlic, minced 1 red bell pepper, diced 1 yellow bell pepper, diced salt and pepper to taste 28 oz can of crushed tomatoes (795 g) 2 tablespoons chopped fresh basil, from 8-10 leaves 2 tablespoons chopped fresh basil, from 8-10 leaves 1 teaspoon garlic, minced 2 tablespoons chopped fresh parsley 2 teaspoons fresh thyme 4 tablespoons olive oil

Instructions: 1) Preheat the oven for 375˚F or 190˚C. COMMUTER SOURCE:

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59

Ratatouille GF

NF

2

VEG

Serving Size: 3 Prep Time: 20 minutes Cooking Time: 30 minutes

Instructions: 2) Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds.

3) Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated.

4) Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper 5). Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

6) Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.Serve while hot as a main dish or side.

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60

Saag Feta GF

NF

1

VEG

Serving Size: 3 Prep Time: 20 minutes Cooking Time: 30 minutes

Ingredients: ¼ cup plus 2 tablespoons ghee or extra-virgin olive oil 2 tablespoon coriander seeds ¼ teaspoon. ground cardamom 1 small onion, chopped 1 garlic clove, finely chopped 1 1½ inch piece ginger, peeled, chopped 1 pound baby spinach (about 12 cups) 1 small Indian green chile or serrano chile, coarsely chopped 1½ teaspoons fresh lime juice Kosher salt 6 ounces feta, cut into 1" pieces 1 teaspoons cumin seeds

Instructions: 1) Heat ¼ cup ghee or oil in a large skillet over medium. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes.

2) Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute.

3) Add spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes. Remove pan from heat and add chile and lime juice; season with salt. Let cool 5 minutes.

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61

Saag Feta GF

NF

1

VEG

Serving Size: 3 Prep Time: 20 minutes Cooking Time: 30 minutes

Instructions: 4) Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about 1 minute. Return spinach mixture to pan and set over low heat.

5) Stir in ½ cup water, then gently fold in feta, being careful not to break up. Cook until feta is slightly softened and has absorbed some of the sauce, 5–7 minutes.

6) Meanwhile, heat remaining 2 tablespoons oil in a small saucepan over medium-high, 1 minute. Add cumin seeds.

7) As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops.

8) Pour ghee or oil mixture over spinach mixture and serve

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62

Shepherd's Pie

2

NF Serving Size: 3 Prep Time: 20 minutes Cooking Time: 70 minutes

Ingredients: 1 ½ to 2 pounds potatoes (about 3 large potatoes), peeled and quartered 8 Tablespoons (1 stick) butter 1 medium onion, chopped (about 1 ½ cups) 1-2 cups vegetables—diced carrots, corn, peas 1 ½ pounds ground round beef ½ cup beef broth 1 teaspoon Worcestershire sauce Salt, pepper, other seasonings of choice

Instructions: 1) Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes) 2) While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat.

3) Add the chopped onions and cook until tender, about 6 to 10 minutes 4) Add the ground beef to the pan with onions and vegetables, then Worcestershire sauce and broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

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63

Shepherd's Pie

2

NF Serving Size: 3 Prep Time: 20 minutes Cooking Time: 70 minutes

Instructions: 5) Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 tablespoon of butter. Mash with a fork or potato masher, and season with salt and pepper to taste 6) Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F or 204°C. Spread the beef, onions, and vegetables in an even layer in a large baking dish.

7) Spread the mashed potatoes over the top of the ground beef.

Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes 8) Bake in oven: Place in a 400°F or 204°Coven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

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64

Thai Noodle Bowl GF

NF

1

VEG

Serving Size: 3 Prep Time: 20 minutes + 30 minutes for soaking Cooking Time: 2-3 minutes Ingredients:

Thai Noodle Bowl Sauce 5 oz rice stick noodles (dry) ¼ cup soy sauce 1 cup shredded cabbage ⅛ cup honey ½ cup shredded carrots ⅛ cup sesame oil ½ cup chopped cilantro 5-7 cloves minced garlic ½ cup chopped green onions ½ – 1 teaspoons red pepper ⅓ cup chopped unsalted peanuts flakes Optional: 1 cup shredded rotisserie chicken

Instructions: 1) Soak rice noodles by completely submerging noodles in warm water for 30 minutes, or according to package instructions. Drain noodles.

2) Bring water to boil in a pot. Once water is boil, add drained noodles and cook for 2 minutes. Remove from heat and drain promptly to prevent noodles from getting mushy.

3) In a small bowl, mix together all “sauce” ingredients. Pour sauce onto drained noodles and mix well.

4) Add shredded cabbage, shredded carrots and shredded cilantro to noodle mixture. Also add half of the chopped cilantro, chopped green onions and chopped peanuts. Reserve the other half for garnish. Optional: add shredded rotisserie chicken to noodles. Mix well the noodle mixture and add the other garnishes.

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65

Snacks and Sides

Apple Chips GF

NF

DF

VEG

1 VEGAN

Serving Size: 2 Prep Time: 5-10 minutes Cooking Time: 3 hours

Ingredients: 2 apples, thinly sliced 2 teaspoons granulated sugar ½ teaspoons cinnamon

Instructions 1) Preheat oven to 200°F or 93°C. 2) In a large bowl, toss apples with sugar and cinnamon.

3) Place a metal rack inside a rimmed baking sheet. Lay apples slices on top of rack, spacing them so that no apples overlap.

4) Bake for 2 to 3 hours, flipping apples halfway through, until apples dried out but still pliable.

5) Let it cool for about 30 minutes before eating a. Apples will continue to crisp while cooling.

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68

Baked Vegetables GF

NF

DF

VEG

1

VEGAN

Serving Size: 3 Prep Time: 20 minutes Cooking Time: 25 - 30 minutes

Ingredients: 3 cups cubed butternut squash, about 1-inch Can be swapped for sweet potatoes and other potato varieties 3 tablespoons extra-virgin olive oil, divided 4 cups broccoli florets 2 red bell peppers, cut into squares 1 large red onion, cut into bite-size chunks 2 teaspoons oregano 1 teaspoon coarse kosher salt ¼ teaspoon pepper Optional: 1 tablespoon balsamic vinegar

Instructions: 1) Preheat oven to 425°F or 218°C. 2) Toss squash and 1 tablespoon oil in a large bowl. Spread out on a baking sheet and roast for 10 minutes.

3) Meanwhile, toss broccoli, bell peppers, onion, oregano, salt and pepper in the bowl with the remaining 2 tablespoons of olive oil until the vegetables are evenly coated.

4) Add the squash to the vegetables in the bowl. Toss to combine 5) Spread the vegetables out on 2 baking sheets, dividing evenly.

6) Roast, stirring once or twice, until the vegetables are tender and browned in spots, 17 to 20 minutes.

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69

Easy Fries GF

NF

DF

VEG

1 VEGAN

Serving Size: 3 Prep Time: 15 minutes Cooking Time: 55 - 60 minutes

Ingredients: 3 smallish or 2 medium, scrubbed clean or peeled, cut like wedges 1 ½ tablespoons olive oil 1 teaspoons garlic powder 1 teaspoons onion powder ½ teaspoon fine sea salt Freshly ground black pepper

Instructions 1) Preheat the oven to 400°F or 204°C 2) Line a large, rimmed baking sheet with parchment paper.

3) Add the potato wedges into a large bowl and cover them with warm to hot water for 10 minutes.

4) Drain the potatoes and lightly pat them dry. Place the potato wedges on the prepared pan and drizzle them with the olive oil.

5) Sprinkle the garlic powder, onion powder, salt and a generous amount of pepper on top. Toss until the potatoes are evenly coated in oil and spices 6) Arrange them in even columns across the pan 7) Bake for 30 minutes, then flip the wedges over and bake for another 25 to 30 more minutes 8) Serve while hot.

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70

Fried Plantains GF

NF

DF

VEG

1

VEGAN

Serving Size: 3 Prep Time: 5 minutes Cooking Time: 10 minutes

Ingredients: 2 ripe plantains 2 to 3 tablespoons canola or vegetable oil

Instructions: 1) Peel plantains by cutting off both ends, and cutting a slit down the side of each plantain.

2) Remove the plantain peel by peeling it side to side rather than lengthwise. a. Cut the plantains into ¼-inch-thick slices. Diagonally is preferred because it provides a larger surface for caramelization 3) Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan, and place it on medium heat.

4) When the oil begins to simmer but not smoke, add plantains frying for 1.5 minutes on one side, flip and cook for 1 minute on the other side.

5) Remove plantains and continue frying in batches until all the plantains are fried

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SPRUCE

EATS

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71

Granola GF

DF

1

VEG

VEGAN

Serving Size: 4 Prep Time: 20 minutes Cooking Time: 40 minutes

Ingredients: 3 cups gluten-free rolled oats 1 cup raw whole almonds ½ cup unsweetened shredded coconut ½ cup raw sunflower seeds ½ cup hemp hearts 4 tablespoons almond butter 2 tablespoons coconut oil ¼ cup raw honey 1 teaspoon cinnamon Instructions: 1) Pre-heat oven to 350°F or 177°C 2) In a large bowl mix together, oats, almonds, sunflower seeds, coconut, sea salt, and cinnamon. Set aside.

3) In a sauce pan on low-medium heat combine almond butter, coconut oil, and honey, and bring to a slight simmer while stirring constantly until the mixture has thicken slightly,about 30-60 seconds, stirring constantly 4) Take half of this honey mixture and fold it into your oat mixture.

5) Then, fold in the second half of your caramel mixture until fully combined.

6) Spread granola on a parchment lined cookie sheet and pop into the oven to bake for 30-40 minutes until slightly golden, tossing half-way through COMMUTER SOURCE:

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HEALTH

NUT

NUTRITION

PAGE

72

Nachos GF

1

NF

Serving Size: 4 Prep Time: 20 minutes Cooking Time: 10 minutes

Ingredients: 1 tablespoon olive oil 1 pound ground beef 2 cloves garlic, minced 1 tablespoon chili powder ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon dried oregano ½ teaspoon paprika 1 ½ teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper 1 corn tortilla chip bag 1 (15-ounce) can black beans, drained and rinsed 1 cup corn kernels, frozen, canned or roasted 1 cup shredded cheddar cheese ½ cup shredded Monterey Jack cheese If not available use ½ cup shredded cheddar cheese 1 large tomato, diced ¼ cup diced red onion Optional: 1 jalapeno, thinly sliced Optional: 2 tablespoons sour cream Optional: 2 tablespoons chopped fresh cilantro leaves COMMUTER SOURCE:

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DAMN

DELICIOUS

PAGE

73

Nachos GF

1

NF

Serving Size: 4 Prep Time: 20 minutes Cooking Time: 10 minutes

Instructions: 1) Preheat oven to 400°F or 204°C. 2) Lightly oil a baking sheet or coat with nonstick spray.

3) Heat olive oil in a large skillet over medium high heat.

4) Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks 5) Add all spices to the beef mixture and drain excess fat.

6) Place tortilla chips in a single layer onto the prepared baking sheet.

7) Top with ground beef mixture, black beans, corn and cheeses.

8) Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.

8) Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.

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DAMN

DELICIOUS

PAGE

74

Parmesan Squash Chips GF

NF

1

VEG

Serving Size: 4 Prep Time: 5 minutes Cooking Time: 15 minutes

Ingredients: 4 yellow squash ¼ cup canola oil Salt and pepper to taste 1 cup panko breadcrumbs 1 cup parmesan cheese ½ tsp. garlic powder

Dipping Sauce: 1 cup sour cream 1 tablespoon lemon juice 1 garlic clove minced Salt to taste Optional: 1 tablespoon parsley

Instructions: 1) Preheat oven to 400°F or 204°C 2) Line a baking sheet with parchment paper.

3) In a large bowl toss together squash and olive oil. Season generously with salt, and pepper.

4) In a shallow bowl mix together panko, parmesan and garlic powder.

4) One at a time, dip squash into panko mixture, pressing to coat then place on prepared baking sheet.

5) Bake until golden and crispy, 30 minutes, flipping halfway through.

6) In a small bowl, stir together sour cream, lemon juice and parsley if desired. Season with salt and pepper.

7) Serve chips with dipping sauce.

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75

Roasted Chickpeas GF

NF

DF

VEG

1

VEGAN

Serving Size: 4 Prep Time: 5 minutes Cooking Time: 40 minutes

Ingredients: 1 (15 ounce/425g) canned chickpeas, drained and rinsed 2 teaspoons oil ½ teaspoon salt

Instructions: 1) Preheat the over to 400°F or 204°C 2) Line a large baking sheet with parchment paper 3) Transfer the chickpeas to the baking sheet and drizzle with oil and sprinkle with salt 4) Roast the chickpeas for 20 minutes and then shake.

5) Roast for 10 to 15 minutes more until golden

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76

Sweet and Spicy Nuts GF

DF

VEG

1

VEGAN

Serving Size: 4 Prep Time: 5 minutes Cooking Time: 15 minutes

Ingredients: 3 cups raw almonds ⅓ cup quinoa

2 tablespoons honey 1 egg white ¼ teaspoon cayenne pepper ¼ teaspoon ginger

Instructions: 1) Preheat the oven to 300°F or 149°C 2) Line a large baking sheet with parchment paper.

3) In a large bowl, mix together almonds, quinoa, honey, egg white, cayenne, and ginger and season generously with salt.

4) Pour mixture onto the prepared baking sheet and bake until toasted, 12 to 15 minutes.

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77

Desserts

Avocado Pudding GF

NF

NFDF

VEG

1

VEGAN

Serving Size: 8 Prep Time: 10 minutes + 2 hour chilling time

Ingredients: 2 large avocados, pits removed 1 teaspoon of vanilla extract ¾ cup unsweetened cocoa powder ½ cup pure maple syrup ¼ cup agave nectar ¼ cup fresh orange juice ½ teaspoon kosher salt

Instructions: 1) Scoop avocado flesh into a blender, vanilla extract, cocoa powder, maple syrup, agave nectar, orange juice, and salt and blend to a coarse purée.

2) With motor running, gradually stream in ¾ cup hot (but not boiling) water.

3) Add orange juice as needed, until smooth and creamy 4) Divide pudding among eight 4–6 ounce small bowls and chill, uncovered, at least 2 hours.

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APPETIT

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80

Brigadeiro GF

NF

1

VEG

Serving Size: Makes 15 balls Prep Time: 5 minutes Cooking Time: 15 minutes + 1 hour for cooling

Ingredients: 1 tablespoon butter 14 ounce sweetened condensed milk (395 g) ¼ cup cocoa powder 1 cup chocolate sprinkle

Instructions: 1) In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously. This should take about 15 minutes, but be patient as more time may be needed.

2) Once you can see the bottom of the pot for 2-3 seconds when dragging a spatula through, the mixture is complete and you can remove the pot from the heat.

3) Grease a plate with butter. Pour the mixture onto the greased plate and then chill in the fridge for 1 hour.

4) Remove from the fridge and shape the chilled mixture into balls.

5) Roll the balls in chocolate sprinkles.

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TASTY

PAGE

81

Chocolate Cake NF

3

VEG

Serving Size: 8 Prep Time: 15 minutes Cooking Time: 2 hours

Ingredients: Ingredients for Icing: ¾ cup vegetable oil 4 oz. semisweet coarsely 1⅓ cups all-purpose flour chopped chocolate bars (do 1¼ cups granulated sugar not exceed 64% cacao) 1¾ teaspoons. baking powder ½ cup heavy cream ¼ teaspoons baking soda1 4 ounces cream cheese, room ½ teaspoons kosher salt, divided temperature ½ cup unsweetened cocoa powder ¼ cup powdered sugar 2 large eggs 1 cup milk 1¾ teaspoons vanilla extract

Instructions: 1) Preheat oven to 325°F or 163°C. 2) Grease the bottom and sides of a 9" round cake pan with vegetable oil, like canola or sunflower oil a. Olive oil is not recommended as it burns easily 3) Line the bottom of pan with parchment paper and set aside 4) Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, cocoa powder and salt in a large bowl.

5) Whisk 2 large eggs, vegetable oil, and vanilla extract in a medium bowl until well combined and creamy, about 30 seconds.

6) Using a spatula, mix egg mixture into dry ingredients until fully incorporate. It will be thick and pasty COMMUTER SOURCE:

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BON

APPETIT

PAGE

82

Chocolate Cake NF

3

VEG

Instructions: 7) Warm 1 cup milk in a small saucepan over medium heat until it comes to just a bare simmer. a. Do not let your milk boil. Milk is boiled when large bubbles are seen.

8) Whisk warmed milk into batter until lump-free and just combined; do not overmix.

9) Immediately transfer batter to the prepared pan. Tap the pan a few times to encourage some of the bubbles to escape.

10) Bake the cake, turning the pan halfway for 40–50 minutes.

11) Let the cake cool in the pan for about 30 minutes.

12) To make the frosting, melt the chocolate chips in the microwave in 20 second intervals 13) Add heavy cream in a saucepan on low and stir until chocolate is fully melted and mixture is homogeneous and thick.

14) Chill ganache until cool to the touch, about 25 minutes 15) Using an electric mixer on medium-high speed, whisk room temperature cream cheese, powdered sugar, and vanilla extract and kosher salt in a large bowl, until very smooth and no lumps remain.

16) Beat in cooled chocolate ganache on medium speed for about 1 minute.

17) Decorate the cake as you please.

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APPETIT

PAGE

83

Chocotorta NF

3

VEG

Serving Size: 8 Prep Time: 15 minutes Cooking Time: 7 hours including cooling time

Ingredients: 1 14 ounce can of condensed milk 2 cups cream cheese softened or queso crema (450 grams) 1 ⅓ cups dulce de leche (400 grams) 1 ½ cups milk 800 grams chocolate cookies (35 - 40 cookies), traditionally Chocolinas ⅔ cup of chopped chocolate bar (less than 64% cacao) (113 grams)

⅓ cup of heavy cream 8 inch by 8 inch pan

Instructions: 1) Beat the cream cheese for 2 minutes or until fluffy 2) Add the dulce de leche, and cream the mixture for 1 minute. Line the bottom of the 8×8” pan with parchment paper, with a parchment paper overhang.

3) Dip the cookies in the milk, one by one, and place them in one single layer on the bottom of the pan.

4) Spread a thin layer of the cream cheese/dulce de leche mixture on top of the cookie layer.Repeat this until you are out of cookies and cream cheese/dulce de leche mixture.

5) The final layer should be the cream cheese/dulce de leche layer.

6) Place the Chocotorta in the fridge for 2 hours, until firm, before making the ganache to spread on top COMMUTER SOURCE:

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PIES

AND

TACOS

PAGE

84

Carrot Cake

3

VEG Serving Size: 12 Prep Time: 25 minutes Cooking Time: 2.5 hours

Ingredients: 2 cups (250 grams) all-purpose flour 2 teaspoons baking soda ½ teaspoon fine sea salt 1 ½ teaspoons ground cinnamon 1 teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 ¼ cups (295 ml) canola or other vegetable oil 1 cup (200 grams) granulated sugar 1 cup (200 grams) lightly packed brown sugar 1 teaspoon vanilla extract 4 large eggs 3 cups (300 grams) grated peeled carrots (5 to 6 medium carrots) Optional: 1 cup (100 grams) coarsely chopped pecans Optional: ½ cup (65 grams) raisins 8 ounces (225 grams) cream cheese, at room temperature 1 ¼ cups (140 grams) powdered sugar ⅓ cup (80 ml) heavy whipping cream ½ cup (50 grams) coarsely chopped pecans, for topping cake COMMUTER SOURCE:

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BAKING

ADDICTION

85

Carrot Cake

3

VEG

Instructions: 1) Heat the oven to 350°F or 176°C 2) Grease two 9-inch round cake pans and line the bottom with parchment paper then grease the top of the paper or, grease and flour the bottom and sides of both pans 3) In a medium bowl, whisk flour, baking soda, salt, and the cinnamon, ginger, nutmeg and cloves until well blended.

4) In a separate bowl, whisk the oil, sugars, and vanilla. In this bowl, whisk in the eggs, one at a time, until combined.

5) Add the dry ingredients ⅓ at a time, gently stirring until they disappear and the batter is smooth.

6) Stir in the shredded carrots, nuts, and raisins if applicable.

7) Divide the batter between the prepared cake pans.

8) Bake until a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.

9) Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off parchment paper and cool completely.

10) For cream cheese frosting: In a large bowl, beat cream cheese with a handheld mixer on medium speed until creamy, about 1 minute. Beat in the powdered sugar, a ¼ cup at a time until fluffy.

Pour in cream and beat on medium speed for 1 minute. Chill covered until ready to frost cake.

11) When the cake layers are completely cool, frost the top of one cake layer, place the other cake layer on top.

12) Decoratively swirl the top of the cake with remaining frosting, leaving the sides unfrosted.

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ADDICTION

86

Levain Cookies NF

1

VEG

Serving Size: 8 Cookies Prep Time: 10 minutes Cooking Time: 25 minutes

Ingredients: 1 cup cold butter cut into small cubes (like ½ inch by ½ inch) 1 cup light or dark brown sugar ½ cup granulated sugar 2 eggs 1 ½ cups cake flour or all purpose flour 1 ½ cups all purpose flour 1 teaspoon cornstarch ¾ teaspoon baking soda ¾ teaspoon salt 2 cups of chopped chocolate bar or chocolate chips

Instructions: 1) Preheat the oven to 410°F or 210°C 2) In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

3) Add eggs, one at a time, mixing well after each one.

4) Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing.

5) Stir in chocolate chips.

6) Separate dough into large balls and place on a pan lined with parchment paper 7) Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

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MODERN

HONEY

PAGE

87

Key Lime Pie NF

1

VEG

Serving Size: 8 Prep Time: 10 minutes Cooking Time: 40 minutes + 3 hours for chilling

Ingredients: Graham cracker crust 1 ½ cups graham cracker crumbs ⅓ cup granulated sugar

Whipped Cream Topping 1 cup heavy whipping cream ½ cup powdered sugar 1 teaspoon vanilla extract

6 tablespoon butter melted 8-9 inch circular pan Key Lime Filling 28 oz sweetened condensed milk ½ cup light sour cream ¾ cup key lime juice zest from 2 limes

Instructions: 1) Preheat the oven to 375°F or 191°C. 2) Mix graham cracker crumbs, sugar, and butter in a small bowl Press the crumb mixture into the pan. Bake this graham crumb mixture for 7 minutes and cool for at least 30 minutes.

2) Lower the oven temperature to 350°F or 177°C 3) Whisk the key lime filling ingredients in a medium bowl. Pour this mixture into prepared graham cracker crust and bake for 10 minutes. Let the pie cool slightly before chilling for at least 3 hours.

4) In a medium sized bowl, beat heavy cream and sugar together in a mixer until stiff peaks form. Add vanilla and beat until combined.

5) Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.

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MOMO

TIME

OUT

PAGE

89

Leche Flan GF

NF

2

VEG

Serving Size: 6 Prep Time: 15 minutes Cooking Time: 30 minutes + 2 hour refrigeration

Ingredients: 10 eggs 1 14 ounce can condensed milk 1 cup fresh milk or evaporated milk 1 cup granulated sugar 1 teaspoon vanilla extract Instructions: 1) Using all the eggs, separate the yolk from the egg white 2) Place the egg yolks in a big bowl then beat them using a whisk or a hand mixer with a whisk attachment 3) Add the condensed milk and mix thoroughly 4) Then pour in the fresh milk and vanilla. Mix well.

5) If you have the mold, put it on top of the stove on low heat a.If you do not have the mold, use individual round pans 6) Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid caramel, having a light brown color. 7) Spread the caramel evenly on the flat side of the mold.Wait for 5 minutes.

8) Then pour the egg yolk and milk mixture on the mold or pans.

9) Cover the top of the mold/pans using an aluminum foil 10) Steam the mold with egg and milk mixture for 30 to 35 minutes. 11) After steaming, let the temperature cool down then refrigerate COMMUTER SOURCE:

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PANLASANG

PINOY

PAGE

90

Lime Coconut Macaroons GF

NFDF

1

VEG

Serving Size: 16 Cookies Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients: 2 large egg whites ¼ cup sugar 1 tablespoon finely grated lime zest ¼ teaspoon kosher salt 4 cups unsweetened coconut shavings

Instructions: 1) Preheat the oven to 325°F or 163°C. 2) Whisk egg whites and sugar in a large bowl just until frothy about 1-2 minutes. Then whisk in lime zest and salt.

3) Add coconut and fold to coat.

4) Drop heaping tablespoonfuls of coconut mixture onto 2 parchment paper–lined rimmed baking sheets.

4) Bake, rotating pans halfway through from top to bottom and back to front, until golden brown, 18–22 minutes. Let cool on baking sheets.

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APPETIT

PAGE

91

Lemon Bars GF

NFDF

NF

1 VEG

Serving Size: 16 Cookies Prep Time: 15 minutes Cooking Time: 30 minutes

Ingredients: Crust 1 cup flour (oat, or all-purpose) ⅓ cup sugar ¼ cup butter, solid and cubed ⅛ tsp salt Filling: 3 eggs 1 egg yolk ½ cup sugar ½ cup freshly squeezed lemon juice 2–3 tablespoons lemon zest ⅓ cup flour (oat or all-purpose)

Instructions: 1) Preheat the oven to 350°F or 177°C. 2) Combine crust ingredients using a pastry cutter or two forks, until a consistent crumbly texture forms.

3) Press the crust into a square baking dish coated/sprayed with oil and bake for 10-12 minutes, until lightly golden brown. Set aside and allow to cool slightly.

4) Combine all filling ingredients and whisk. Pour on top of your slightly cooled crust 5)Return to the oven for 15–20 minutes, until the filling has gelled and is cooked through.

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MIND

OVER

MUNCH

PAGE

92

Tiramisu NFNF

2

VEG

Serving Size: 12 Prep Time: 45 minutes + 12 hours

Ingredients: 1 and ¼ cups (300ml) very strongly prepared espresso, warm or room temperature 40–45 ladyfingers 16 ounces (about 2 cups; 450g) mascarpone, cold or at room temperature ¼ cup (60ml) dark rum 4 large pasteurized eggs, separated ½ cup (100g) granulated sugar, divided 2 cups (480ml) heavy cream or heavy whipping cream ½ teaspoon pure vanilla extract ⅛ teaspoon salt

unsweetened natural or dutch-process cocoa powder 9 by 13 inch baking pan/dish

Instructions: 1) Prepare the espresso. One at a time, quickly dip each side of the ladyfinger into the espresso mixture.

2) Arrange the dipped ladyfingers in the baking pan to make one solid layer. If needed, cut some ladyfingers to fill in any empty spaces. Reserve remaining espresso mixture and ladyfingers for another layer.

3) With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the mascarpone on medium speed in a large bowl until smooth COMMUTER SOURCE:

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BAKING

ADDICTION

93

Tiramisu NFNF

2

VEG

Instructions: 4) Place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl.

5) Using a whisk, whisk the egg yolks and ¼ cup of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour into the mascarpone mixture.

5) Beat on medium speed until combined.

6) In another bowl, and a mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Fold the whipped cream into the mascarpone mixture.

7) In another bowl and a mixer fitted with a clean whisk attachment, beat the egg whites and salt together on medium-high speed until foamy, about 1 minute.

8) Increase to high speed and slowly pour in the remaining sugar.

Beat until stiff peaks form, about 4-5 minutes. Fold into the mascarpone cream.

9) Spread half of the mascarpone cream evenly over bottom layer of ladyfingers.

10) Dip remaining ladyfingers into remaining espresso mixture and arrange one-by-one on top of the mascarpone layer. Then spread remaining mascarpone mixture evenly on top.

11) Refrigerate uncovered for 2-3 hours.

12) Add cocoa layer, then refrigerate for at least 8-9 more hours.

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94

Thai Sticky Mango Rice

2

NFDF VEG VEGAN Serving Size: 12 Prep Time: 15 minutes + 2 hour soaking Cooking Time: 40-60 minutes GF

Ingredients: 2-3 fresh mangoes, sliced 1 cup glutinous/sweet rice 1 cup coconut milk 1 tablespoon coconut milk ¼ cup sugar ½ teaspoon corn starch ½ teaspoon sesame seeds

Instructions: 1) Soak glutinous/sweet rice for 2 hours, or overnight. Drain water when ready.

2) Using a steamer, steam sticky rice for 20-30 minutes. Fill the pot with water and place aluminum balls on the pot.

4) Place a metal bowl/plate (or a plate that can withstand the hot steam) on the aluminum balls. Add drained rice to the bowl/plate.

5) Once the water is boiling, cover the pot and cook for 20-30 minutes.

6) Prepare the sweet coconut sauce by bringing coconut milk, sugar and a pinch of salt to boil. Once it reaches a boil, bring ½ of the sauce into a small bowl and set aside.

7) Combine coconut milk and corn starch, then add that into the pot to thicken the sweet coconut sauce. Boil for a few minutes.

8) When rice is done, add the non-thicken sweet coconut sauce to rice and mix well. Set aside and let it cool for 15-20 minutes.

9) Once cool, serve with mangoes, and drizzle the coconut sauce COMMUTER SOURCE:

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JOYOUS

APRON

PAGE

95

No Bake Truffles GF

NFDF

VEG

1

VEGAN

Serving Size: 16 Prep Time: 15 minutes

Ingredients 10 medjool dates, pitted (about ¾ cup) 1 tablespoon coconut oil 2 tablespoons water ¼ cup unsweetened cacao powder or cocoa powder (plus more for rolling) ¾ teaspoon vanilla extract 1 ½ tablespoon nut butter ¾ cup almond flour salt to taste

Instructions: 1) Line a small plate or dish with parchment paper and set aside.

2) Add pitted dates, melted coconut oil, and water to a food processor. Mix until small bits remain or a paste forms.

3) Add cacao powder, vanilla, cashew butter, and salt. Blend again.

4) Next add almond flour in ¼ cup measurements until the mixture forms a ball in the food processor.

5) Use a scoop or lightly oiled 1 tablespoon measuring spoon to scoop out 1 tablespoon amounts of the mixture to roll into balls between the palms of your hands. If they are too sticky, add a bit of cacao powder to your hands to limit sticking.

6) Transfer to the parchment-lined plate or dish to prevent sticking.

7) Repeat until all truffles are formed, about 16 COMMUTER

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96

END