Tandoori-Style Roasted Chicken

Procedure:

1. Pat the chicken dry with a paper towel and transfer it to a large rimmed baking tray.

2. Mix ingredients for Marinade #1 and apply to chicken; rub to coat thoroughly. Cover and refrigerate for at least 30 minutes.

3. To create the Tandoori Masala, mix together ingredients for Marinade #2 in a bowl; combine to form a paste. Apply this to the chicken; rub to coat thoroughly. Cover and refrigerate for at least 30 minutes or overnight (6-8 hours).

4. Remove the chicken from the fridge half an hour before roasting. Brush the chicken with the Ghee or avocado oil and place in a pre-heated oven at 400 degrees F for 20 minutes.

5. Reduce the heat to 350 degrees F and bake for another 30-35 minutes, until the internal temperature of the chicken has reached 165 degrees F.

6. Remove the chicken from the oven, cover with aluminum foil and rest for 5-10 minutes before serving.

7. This chicken goes well with a flavorful pilaf as a side dish.

Ingredients:

1 3-pound organic chicken

Marinade #1:
1 Tablespoon lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

Marinade #2 (for Tandoori Masala):
1/2 cup low fat organic yogurt
1/2 cup low fat sour cream
1 tsp Turmeric
1 Tablespoon smoked paprika
1 teaspoon Kashmiri chili powder (or substitute paprika)
1/4 teaspoon dried fenugreek leaves
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt

For Brushing:
1 tablespoon Ghee or avocado oil

Bulgur Wheat Salad with Broad Beans and Radishes

photo and recipe credit to Beth Adamson

Procedure:

1. Wash the bulgur wheat, place in a large pan of cold, salted water. Bring to a simmer, cook until just tender and drain.

2.  Bring a large pan of salted water to a rolling boil. Add the broad beans to the pan. After 2-3 minute lift around half the bean from the water and refresh in ice water or cold running water to stop them cooking. Allow the remaining beans to continue cooking for another 2-3 mins and drain.

3. Place the drained (more well-cooked beans) in a fast speed blender with the garlic, cumin, juice of half a lemon, dash olive oil and 1 tbsp water. Blend until completely smooth - if necessary add a splash more water, scrape down the sides of the blender and continue. Add 1 tbsp tahini and blend again until incorporated. If it’s still loose add another tbsp tahini and blend again. Season to taste.

4.  OPTIONAL STEP: Pop the remaining unblended broad beans from their inner pods.

5. Place the bulgur wheat, radishes, shallot, mint, parsley, broad beans in a mixing bowl. Dress with olive oil, salt and lemon juice to taste.

6. Spoon the pureed bean mixture onto a serving plate and top with the bulgur wheat mixture and za’atar.

Ingredients:

Makes 4 portions
180g (1 cup) bulgur wheat
500g (2.5 cups) podded broad beans (fresh or frozen)
1 clove garlic
Pinch ground cumin
1-2 tbsp tahini 
1-2 lemons 
Good pinch za’atar
2 tbsp chopped parsley
2 tbsp chopped mint
6 breakfast/ small radishes, finely sliced
1 small shallot, finely diced
Salt & Pepper
Olive oil

Saffron Scented Pilaf with Dried Fruit

Procedure:

1. Rinse the basmati rice, till clear and soak the rice in water for 1 hour.

2. Drain and keep it aside.

3. Preheat a heavy Dutch oven, on medium high heat and add the oil, and add  the whole spices except cumin.

4. Now add the cumin, when it starts to sizzle, add the drained rice and saute on medium heat until the rice is well coated with the oil.

5. Now add the 2 cups of liquid and a tsp of salt

6. When water starts boiling, lower the heat to simmer, cover and cook covered for 30 minutes. Turn off the heat and keep the lid to keep the steam to cook the rice to perfection.

7. Garnish with dried fruit

Ingredients:

1 cup Basmati rice
2 cups water or vegetable stock
1 tsp salt

(Whole Masala)
1 cinnamon stick
1 bay leaf
2 cloves
2 tsp whole cumin seeds
1 tbsp sunflower oil

(For Garnish)
½ cup of dried fruit

Cold Soba Noodle Salad

Procedure:

1. To make the dressing: In a mason jar, combine all the Ginger Soy Dressing ingredients. Cover with lid and shake vigorously until evenly combined. Adjust to taste if needed. Set aside.

2. Cook soba noodles according to package directions, until al dente, about 4-5 minutes. There's no need to add salt to the water. To be sure, test it after 3-4 minutes to check for doneness. When ready, immediately drain and rinse with very cold water to stop the cooking process. This will prevent the noodles from getting too soft.

3. In a large bowl, toss the cooked soba noodles with the cilantro, cabbage, carrots, scallions, and the prepared dressing. Garnish with sesame seeds and sliced scallions. Serve immediately. Enjoy!

Ingredients:

9 ounces soba noodles - also known as buckwheat noodles
1 cup roughly chopped fresh cilantro
1 cup thinly sliced red cabbage
1 cup matchstick or thinly sliced carrots
3 scallions, thinly sliced - plus more for garnish
Sesame seeds - for garnish

Ginger Soy Dressing:
¼ cup rice vinegar
3 ½ tablespoons vegetable or canola oil
3 tablespoons soy sauce
1 to 2 tablespoons honey - to taste
3 teaspoons sesame oil
1 teaspoon grated fresh ginger

Mediterranean-Style Herb Roasted Tuscan Chicken

Procedure:

1. Preheat the oven to 400 degrees F.

2. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt.

3. Pat the chicken dry and place onto a baking tray skin side up. Pour the marinade over the chicken, and then sprinkle liberally with salt and pepper. them skin side up over the sauce.

4. Bake at 400 for 20 minutes and then reduce to 350 for 25-30 minutes until chicken reaches an internal temperature of 165 degrees F.

Ingredients:

2 pounds chicken thighs (bone-in, skin on)

For the marinade:
1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Korean-Style Baked Chicken Lollipops

Procedure:

1. Rinse the chicken in cold water, drain well, and put it into a bowl. Add the lemon juice, salt, black pepper, ginger garlic paste, and mix well. Cover the bowl with cling wrap and leave it in the fridge for about 20 minutes.

2. Mix ingredients for Gochujang Marinade in a small bowl. Place the chicken in a large bowl and add the marinade, reserving 1/3 cup for later use. Massage the chicken so that the sauce smears well into the chicken. Marinate it for at least 1 hour in the fridge (or overnight).

3. Preheat the oven to 425 degrees F. Take the chicken out from the fridge 30 minutes before baking. Lay down some baking paper on top of the baking tray and line up the chicken so that they are in one layer (not stacked on top of each other).

4. Put the tray into the oven and bake for 15 minutes. Take the tray out and turn the chicken over and put it back in the oven. Bake for 10 more minutes. While waiting, prepare clean baking paper lined on another baking tray. This step is only required if the chicken lollipops are saturated with much liquid (their own juice).

5. Transfer the chicken lollipops to a new tray. Coat the chicken lollipops with the remainder of the marinade (from step 2) using a basting brush. Switch the oven to broil and cook for 2 minutes or until the skin is charred. Flip the lollipops and coat with the sauce, broil for 2 minutes or until the skin is charred.

6. Garnish with some sesame seeds and/or green onion (optional). Serve.

   Great as a side dish or appetizer! Pairs well with a cold soba noodle salad.

Ingredients:

2.2 pounds chicken lollipops (or chicken legs or wings)
1 lemon, juiced
1 tbsp ginger garlic paste
1/4 tsp fine sea salt
1/4 tsp ground black pepper
(Optional) toasted sesame seeds, to garnish
(Optional) green onions, thinly sliced, to garnish

Gochujang Marinade:
1.5 Tbsp Korean chili flakes (Gochugaru)*
3 Tbsp Korean chili paste (Gochujang)*
2 Tbsp brown sugar
2 Tbsp honey
2 Tbsp soy sauce
1 Tbsp oyster sauce
1 Tbsp rice wine 
1 tsp minced garlic
1 to 2 bird’s eye chili, seeded and minced

*Reduce these based on your spice preference

Spiced Carrot Cupcake

Procedure

1. Preheat the oven to 350F. Fill cupcake tins with liners.

2. In a large bowl, mix sugars, oil, and eggs. Add in carrot, pineapple and raisins and mix until combined.

3. In a medium bowl, mix dry ingredients until well blended. Add dry ingredients to the wet ingredients and stir until just blended. Do not over-mix.

4. Divide your batter between your muffin tins and bake for 15-18 minutes in the center of the oven. Test with a toothpick. If the toothpick comes out clean, the cupcakes have finished baking.

5. Allow the cupcakes to cool in the pans for 10 minutes then remove to a cooling rack.

   For the Icing:

6. As your cupcakes cool, mix your icing in a large bowl with an electric mixer. If your butter hasn’t fully softened, whip it first alone to avoid chunks.

7. Mix in cream cheese and lemon juice on medium speed until softened and creamy. Add your sugar and mix on low so that you don’t have a puff of sugar fly up in your face.

8. Ice to your liking. You can simply use a rubber spatula and swirl the icing around or get a little fancier with a pastry bag and even marzipan baby carrots to top if you’re feeling crafty. Either way, these taste delicious. Refrigerate overnight.

Ingredients

½ cup brown sugar

¼ cup white sugar

¾ cup melted butter

3 eggs

1 packed cup grated carrot

¼ cup crushed pineapple, drained

½ cup golden raisins

1 ¼ cups flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon Garam Masala, plus extra for dusting

For Icing:

6 tablespoons salted butter, softened

10 oz. cream cheese softened

Juice of ½ lemon

2 cups powdered sugar

Spiced Apple Pancake

Serves 6

Procedure

1. Mix Garam masala, flour, baking powder, baking soda, flax seed, wheat germ, and fine sea salt with a whisk in a bowl.

2. In a separate bowl, mix maple syrup, eggs, and buttermilk.

3. Stir the wet ingredients into the dry, and add the grated apples. Set aside for at least half an hour to rest.

4. Heat the cast-iron skillet on high. Pour pancake mixture into the skillet, cover, and reduce to medium heat. Cook each pancake for 4 minutes covered, flip, and cook uncovered for another 3 minutes.

Ingredients

2 cups organic, unbleached white flour

1/2 tsp baking powder

1/4 tsp sea salt

1/3 cup maple syrup

5 eggs

2 cups buttermilk

1 tsp Garam masala

1/2 tsp baking soda

2 medium apples, grated

2 tbsp ground flax meal

3 tbsp wheat germ

Chocolate Zucchini Bread

Serves 6 - 8

Procedure

1. Preheat the oven to 350°F. Grease a 10”x5” (1 ½ lb) loaf pan. Line it with a piece of parchment paper, allowing the paper to hang over the pan. Whisk the flour, cinnamon, baking soda, and salt together in a mixing bowl. Set aside.

2. Beat the eggs in a separate large mixing bowl. Whisk in the granulated and brown sugars until well incorporated. Add the Greek yogurt and vanilla. Slowly drizzle in the melted butter, whisking to combine. Mix in the dry ingredients until smooth.

3. Place the shredded zucchini in the center of a kitchen towel. Ring out the excess water into the sink (as much as you can). Fold the zucchini and chocolate into the batter. Pour the batter into the prepared loaf pan.

4. Bake the zucchini bread uncovered on the middle rack in the oven for 55-60 minutes, or until cooked through. Let cool for 30 minutes in the pan. Use the parchment paper to pull the bread out of the pan. Cool for another 15 minutes or so.

5. Use a serrated knife to slice the bread into thick slices. Serve warm or at room temperature with softened salted butter slathered over top.

Optional: For the oat streusel, add the oats, all-purpose flour, brown sugar, Garam Masala, and salt to a small bowl. Toss to combine. Add the cubed butter and use your fingers (or a pastry cutter) to “rub” the butter into the flour. Keep working it in until the flour has been absorbed and the mixture resembles coarse crumbs. Top the batter with the streusel.

Ingredients

1 ⅓ cups all-purpose flour

2 tsp. Garam Masala

1 tsp. baking soda

1 tsp. kosher salt

2 eggs

½ cup granulated sugar

½ cup brown sugar

½ cup Greek yogurt

1 tsp. pure vanilla extract

¼ lb. unsalted butter, melted

¾ lb. shredded zucchini (approximately 2 cups)

6 oz semi-sweet chocolate, roughly chopped

softened salted butter, for serving

OPTIONAL:

Oat Streusel:

1 cup old-fashioned rolled oats

½ cup all-purpose flour

½ cup brown sugar

2 tsp. Garam Masala

½ tsp. kosher salt

¼ lb. unsalted butter, cubed