Flaky Honey Brioche Bread

2/3 cup warm whole milk

2 1/4 teaspoons instant yeast

1/4 cup honey

4 eggs for dough, plus 1 egg beaten for brushing

3 1/2 to 4 cups all-purpose flour, plus more for rolling

1 teaspoon kosher salt

4 tablespoons (1/4 cup) salted butter, at room temperature

1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces

1/2 cup sugar or brown sugar, mixed with 1/2 to 1 teaspoon cinnamon (optional)

In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt.  Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes.  Add the 4 tablespoons of room temperature butter and mix until combined, about 2-3 minutes more.

Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. 

Form the thin slices of cold butter into a rectangle, pressing them together on a piece of plastic wrap.  Cover with another piece of plastic wrap and roll the butter into a rectangle the same size as one half of the dough.  Remove plastic and press the butter sheet onto one half of the dough.  Fold the other half of the dough over the butter, covering it completely.  Roll the dough out into a large rectangle roughly 12x18 inches.  Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of the first layer so you have three dough layers (like an envelope).  Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled.  (Alternately, you can chill the dough in the fridge for 1 hour or overnight.)

Meanwhile, butter two bread pans.

Remove the dough from the freezer.  Again roll the dough into a rectangle about 12x18 inches in size.  If desired, sprinkle evenly with cinnamon-sugar mixture.  Then, starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go.  When you reach the edge, pinch along the edges to seal.  Cut the dough in half and place seam side down in prepared pans.  Cover and let rise 45 minutes to 1 hour.

Heat the oven to 350 degrees F. 

Place the bread pans on a rimmed baking sheet and brush with the beaten egg.  Transfer to the oven and bake 30-35 minutes or until dark brown on top.  Let cool in the pans for 5 minutes, then flip out onto a cooling rack.  Slice and serve warm or cold.

Makes 2 loaves.

From Half-Baked Harvest blog, adapted from Martha Stewart, with minor change by me

Italian Sausage, Cabbage, and White Bean Stew

1 tablespoon extra-virgin olive oil
1 pound chicken sausage (especially sundried tomato), removed from casings and diced
1 large yellow onion, half minced and half sliced
2 garlic cloves, minced
2 15-ounce cans white beans (cannellini, Great Northern, or Navy), drained
1 1/2 cups white wine (or use 1 1/2 cups of the quart of chicken or vegetable stock)
1 quart chicken or vegetable stock
1 large (2 pound) savoy or regular cabbage, quartered, then sliced 1/4-inch thick
1/2 cup finely chopped sundried tomatoes
1 teaspoon salt, or more to taste
2 bay leaves
1 cup chopped parsley
1/2 cup to 1 cup freshly grated Parmesan cheese

Heat the olive oil on medium heat in a large, thick-bottomed pot.  Add the sausage and cook, stirring frequently.  When sausage has cooked on all sides, remove it with a slotted spoon and set aside.

Add the minced onion (reserving the sliced onion for later) and saute for 3-4 minutes, stirring often.  Add the minced garlic and cook for another 1-2 minutes.

Add one can of the beans (reserving the second can for later) and the white wine, and bring to a rolling boil.  Reduce to a simmer.  Cover and cook for 10 minutes.  Using an immersion blender, puree the beans and onions.

Add chicken or vegetable stock, sliced cabbage, sundried tomatoes, reserved sliced onion, remaining can of beans, salt, bay leaves, and browned sausage.  Bring to a boil, then reduce heat to a simmer.  Cover and simmer for 10 minutes, then uncover and continue cooking until cabbage is tender, about another 10 minutes.

To serve, sprinkle with chopped parsley and grated Parmesan cheese.

Serves 8.

From SimplyRecipes.com, with changes

Cheddar, Broccoli, and Potato Soup

5 1/2 tablespoons butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped yellow onion (about 1 small)
2 cloves garlic, minced
3 cups low-sodium chicken broth or vegetable broth
3 1/2 cups peeled and cubed russet potatoes, cut 1/2- to 3/4-inch thick (about 2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
6 tablespoons all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (about 8 ounces)
1/3 cup finely shredded parmesan cheese (about 1 ounce)

In a large pot over medium heat, melt 1 1/2 tablespoons butter.  Add carrots and onion, and saute for 3-4 minutes.  Add garlic and saute 30 seconds longer.

Stir in broth, potatoes, and thyme, and season with salt and pepper to taste.  Bring to a boil over medium-high heat, then reduce the heat to medium, cover with lid, and cook for 15 minutes.  Stir in broccoli and cook for 5 minutes longer, or until vegetables are tender.

Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat.  Stir in flour and cook, whisking constantly, for 1 minute.  While whisking vigorously, slowly pour in the milk, whisking well until no lumps remain.

Cook, stirring constantly, until mixture begins to gently boil and thicken, then stir in heavy cream.  Remove from heat, then pour into the vegetable soup and stir.  Remove from heat and stir in cheddar and parmesan cheeses until melted.  Serve warm.

Serves 6.

From CookingClassy.com, with minor change

Butternut Squash, Pomegranate, Goat Cheese, and Spinach Salad

5 cups cubed butternut squash, cut into 3/4-inch pieces
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper

10 ounces baby spinach
1 cup chopped pistachios or pumpkin seeds
1 cup pomegranate seeds
4 ounces goat cheese, crumbled

For dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons minced shallots
2 1/2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper

Roast the butternut squash:
Heat oven to 400 degrees.  Place the squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste, and toss to coat evenly in oil.  Spread into an even layer on the baking sheet.  Bake for 15 minutes, then remove from oven and toss.  Return to oven and bake until tender, about 10 minutes longer.  (Allow to cool for several minutes before adding to the salad.)

Make the dressing:
Combine all the dressing ingredients in a blender or food processor, seasoning with salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper to start).  Process until well-emulsified.

Assemble the salad:
In a large bowl, toss together the spinach, squash, half of the pistachios, and half of the pomegranate seeds.  Drizzle with the desired amount of dressing and gently toss.  Sprinkle with the remaining pistachios, pomegranate seeds, and the goat cheese, and serve immediately.

Serves 8.

From CookingClassy.com, with minor change

Raspberry Mousse Cake Filling

1 packet unflavored gelatin
2 0.6 ounce-packages fresh raspberries 
3/4 cup sugar
1 1/4 cups heavy cream, whipped

Sprinkle the gelatin over 1/4 cup of water and let bloom for about 5 minutes.

Puree the raspberries in a blender or food processor.  Push the puree through a mesh sieve into a small saucepan to remove the seeds.  Add sugar to the raspberry puree and mix.  

Cook raspberry puree over medium heat until it begins to bubble - simmer for about 1 minute.  Stir in bloomed gelatin.  Once the gelatin has completely dissolved and been mixed into the puree mixture, remove from heat.  Place a piece of plastic wrap on the surface of the puree so that a skin doesn't form.  Let it cool to room temperature.  (If you put it in the refrigerator to speed up the cooling process, be careful not to let it get to the point that it gels up.)

Fold the cooled puree into the whipped cream, then cover and refrigerate until it is chilled.

Makes enough mousse to fill a three-layer 8-inch or 9-inch cake.

From FamilyTableTreasures.com, with minor change

Vanilla Cake

1 cup vegetable oil
1 3/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
2 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sour cream

Heat oven to 325 F.  Grease and flour three 8-inch cake pans.  

In the bowl of a stand mixer, using the paddle attachment, cream together oil and sugar for 3 minutes, until fluffy.  Add eggs one at a time, mixing well between each addition and scraping the sides of the bowl.  Add the vanilla and mix well.  

In a separate bowl, sift together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture.  Scrape the sides of the bowl and mix on low for about 1 minute.  

Add the sour cream and mix just enough to incorporate, about 30 seconds.

Pour the batter evenly into cake pans.  Gently tap the bottom of the cake pan on the counter to release any air bubbles.  Place the pans in the oven on the center rack and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and place on a cooling rack.  Cool for 10 minutes, then remove the cakes from pans and finish cooling cakes completely on the cooling rack.

From FamilyTableTreasures.com, with minor change

Gadbad Mitha

200 grams sponge cake
250 ml vanilla custard
About 450 grams fruit (bananas, blueberries, grapes, mango, peach, strawberries, raspberries, etc.)
120 grams Alphonso mango puree
6 scoops vanilla ice cream

Cut the cake into roughly 2 cm (3/4 inch) cubes and place a few pieces in each of 6 sundae glasses or glass serving bowls.

Prepare your chosen fruit, cutting into bite-size pieces as necessary.  Divide between the glasses or bowls.

Swirl some mango puree over each portion.  Spoon a generous amount of custard on top.

Finish with a scoop of ice cream and serve immediately.

Serves 6.

From Dishoom: From Bombay with Love by Shamil Thakrar, Kavi Thakrar, and Naved Nasir, with minor changes

Proper Egg Custard

300 ml (1 1/4 cups) whole milk
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla paste
100 grams (1/2 cup) granulated sugar
3 egg yolks

Put the milk and the vanilla bean and half of the sugar in a saucepan, and heat to just below boiling point.  Remove from the heat, cover, and leave to infuse for at least 15 minutes.

In a heatproof bowl, combine the egg yolks with the remaining sugar.  Beat with a handheld electric mixer until the mixture is thick and pale and holds its shape for a few seconds when a ribbon of mix is trailed across the top.  Bring the milk back to boiling point and pour onto the yolks and sugar in a thin stream, whisking steadily.

Place the bowl over a pan of simmering water and stir frequently with a wooden spoon until the custard thickens; judge by looking at the mixture on the back of the spoon.  If it forms a thin film, draw a finger across; if this holds when the spoon is tilted, it should be thick enough.  If you have a temperature probe, it should read 185 F.  As soon as the required thickness and/or temperature are achieved, remove the pan from the heat, pour the mixture into a jug, remove the vanilla pod, and serve.

Serves 4.

From National Trust Book of Crumbles by Laura Mason

Sponge Cake

6 large eggs, separated, at room temperature

1 cup (198g) superfine sugar (or regular sugar ground in food processor for 1-2 minutes)

2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup (120g) unbleached cake flour (or put 2 tablespoons cornstarch in measuring cup and fill remainder with all-purpose flour)

Heat the oven to 350°F.  Grease your choice of two 8" (at least 2" deep) or 9" round pans, or one 9 x 13” rectangular pan.  Line the bottoms with parchment paper, then butter and flour the paper.

Combine the egg yolks and 3/4 cup of the sugar in a large bowl.  Using an electric mixer, beat on medium-high speed until the mixture becomes pale and thick, 3 to 5 minutes.  Stir in the vanilla and salt.

In a clean bowl with a clean whisk attachment, beat the egg whites until soft peaks form.  Gradually add the remaining 1/4 cup sugar, beating on medium-high speed until the whites are stiff and glossy, about 2 minutes.  Fold the yolk mixture, one third at a time, into the whites.  Sift the flour over the mixture and fold gently until incorporated.

Divide the batter evenly between the pans.  Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and the center springs back when lightly touched.

Remove the cakes from the oven and let cool in the pans on a rack for 5 minutes.   After 5 minutes, turn the layers out of the pans, peel off the paper, and return to the rack to finish cooling right side up.

From King Arthur Flour

Lemon-Ricotta Pancakes with Lemon Curd

1/4 cup unsalted butter

1 cup milk

1 1/4 cup flour

1 1/2 teaspoon baking powder

1 teaspoon fine sea salt, divided

3 eggs, separated

2 tablespoons sugar, divided

Zest of 2 lemons

1 teaspoon vanilla

3/4 cup ricotta, at room temperature

Butter or oil for skillet

Fresh blueberries, confectioner’s sugar, and lemon curd, to serve

Combine milk and butter in a small saucepan placed over medium heat and allow butter to completely melt; remove from heat.  (Alternatively, microwave in 30-second increments until butter has melted, and set aside.)

In a small bowl, sift together the flour, baking powder, and 1/2 teaspoon of the salt.  

In a medium bowl, whisk together the egg yolks, 1 tablespoon sugar, lemon zest, and vanilla.  Pour a little of the hot milk mixture into the egg mixture, whisking continuously, to temper.  Slowly pour in the remainder of the milk, whisking until completely incorporated.  Add the flour mixture and whisk just to combine, but ensuring the batter is smooth; set aside.

Place the egg whites in the bowl of a mixer fitted with the whisk attachment (or in a large bowl to whisk by hand).  Whisk until they start to become solid white and foamy, then add in the remaining 1 tablespoon sugar and 1/2 teaspoon salt.  Whisk on high until soft peaks form.

Add the whipped egg whites to the batter and gently fold in with a rubber spatula.  Add the ricotta and continue to fold in until mostly incorporated, but with some pieces of ricotta throughout.

Heat a large skillet over medium heat and coat with butter or oil.  Pour about 1/4 cup of the batter onto the hot pan for each pancake.  Cook until golden brown and bubbles begin to form and pop on top; flip and cook for 2-3 minutes longer.

Serve with warm lemon curd, fresh blueberries, a dusting of powdered sugar.

Serves 4-6.

From Locanda Verde restaurant, via Juniper Fancy blog

Lemon Curd (makes 1 cup)

3 tablespoons unsalted butter, softened

1/2 cup sugar

1 egg

1 egg yolk

Juice of 2 lemons (or generous 5 tablespoons)

Zest of 1/2 lemon

Using either a hand mixer or stand mixer, beat together the butter and sugar until well-combined and light.  Add in egg and yolk and beat for 1 minute.  Mix in the lemon juice to combine; this will make the mixture look curdled but it will smooth out later.  Place mixture in a small saucepan over low heat and stir until smooth.

Increase the heat to medium, stirring continuously as it cooks and thickens, until the mixture is bright yellow, thick enough that a swipe of your finger leaves a solid line on the back of the spoon, and thermometer reads about 170 degrees.

Remove from heat and stir in the zest.  Transfer to a bowl to use right away.  If keeping for a later use, transfer to a container with a tight-fitting lid, allow to cool slightly, then press a piece of plastic wrap right down onto the curd to prevent a layer of film from forming.  Put the lid on and refrigerate for up to a week.

Apple Cider Cake

Cake:

Vegetable shortening or butter

1 cup apple cider

1 whole lemon

3 large or 4 small tart apples

1/4 cup (4 tablespoons/half stick) butter, softened

1 cup granulated sugar

2 eggs

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup heavy cream

1 teaspoon cinnamon

3 tablespoons granulated sugar

Glaze:

1 cup apple cider

1 cup confectioners’ sugar

1–2 tablespoons heavy cream or milk

Heat oven to 350 F.  Grease a 9x9-inch baking pan generously with vegetable shortening or butter.

Place the first cup of apple cider in a small pan on the stove and bring to a boil.  Boil until reduced to 1/4 cup.  Set aside to cool. 

Squeeze lemon into a bowl of water.  Core and peel the apples, then cut each into 16 slices (fewer slices if using smaller apples).  Place apples into water and then onto a plate to dry – this will keep them from turning brown.

In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well-mixed.  With the mixer running, add eggs one at a time, beating until smooth.  Scrape sides of bowl and beat until light and fluffy, about three minutes.

Into a medium bowl, sift flour, baking powder, baking soda and salt.  In a small bowl, mix together cream and cooled, reduced cider.

With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well-combined.  Scrape sides and mix until smooth.

Pour the batter into the greased pan.  Arrange the apples, set into the top of the batter with outer edges up.

In a small bowl, mix the 3 tablespoons sugar with cinnamon.  Sprinkle cinnamon sugar over the top of the cake.  Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, make the glaze:

Boil the second cup of apple cider on the stove as before, but this time reduce down to two tablespoons.  Watch it carefully to make sure that it doesn’t evaporate too far.  Place the confectioners’ sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir.  Add the last tablespoon of milk or cream a little at a time until desired consistency is reached.  It should be thick, but runny enough to drizzle off the end of a spoon.

When the cake comes out of the oven, cool to room temperature and cut into nine squares.  Drizzle the glaze over each portion, letting it run down the sides, and serve. 

From Cooking Inspired website

Roasted Beetroot Falafel with Green Tahini Dip

Green tahini dip:

1/4 cup coarsely chopped fresh cilantro

1/4 cup coarsely chopped fresh parsley or mint

2 tablespoons tahini

1/2 cup yogurt

1/2 teaspoon ground pepper

Salt, to taste

Beet falafel:

2 cups chickpeas, soaked in water overnight

1 cup roasted beets, chopped

1 onion, diced

1 cup fresh parsley and/or cilantro

2 green chilies, chopped

4 large garlic cloves, minced

3 tablespoons tahini

2 teaspoons cumin powder

1/4 teaspoon baking soda

Salt, to taste

1 egg (optional)

For green tahini dip:

Pulse cilantro, parsley/mint, tahini, yogurt, pepper, and salt, in a food processor until similar in texture to pesto.  Gradually drizzle in water to thin, if needed, until dip is light green and the consistency of sour cream.

For beet falafel:

Drain and rinse the chickpeas well.  Add them to the bowl of a food processor, along with roasted beets, onion, parsley/cilantro, green chilies, garlic, tahini, cumin, baking soda, and salt, and egg if desired, and pulse until mixture is coarse and holds together when pressed.

Transfer mixture to a bowl.  With damp hands, shape into about 20 2-inch flattened balls.  These can be refrigerated for 30 minutes if you wish.

Heat oil over medium heat.  Fry about 4 balls at once for a few minutes on each side, or until golden brown.  Drain on paper towels.

Drizzle falafel balls with green tahini dip.  Can be garnished with cucumber and cilantro, with lemon juice squeezed over.  Sprinkle with some ground pepper.

Serves 4-6.

From MyGingerGarlicKitchen.com with minor changes

To make tahini paste:

1 cup sesame seeds

2 tablespoons olive oil, or as needed

Toast raw sesame seeds until they are lightly colored and fragrant, about 5 minutes.  Place the sesame seeds in a grinder and grind until the sesame seeds form a crumbly paste.  Add 2 tablespoons olive oil and process for 1 minute or until the mixture forms into thin and fairly smooth paste.  Add more oil if needed.  Transfer the tahini to an airtight container and store it in the refrigerator for a month or longer.  If the mixture separates, stir the tahini to redistribute the oil.

Thai Tofu Curry with Squash and Spinach

1 14-ounce block firm tofu, drained
1 tablespoon vegetable or coconut oil
1 large yellow onion, diced
1 1/2 teaspoon ginger, grated
1 1/2 pounds butternut or kabocha squash, seeded and cut into 1-inch cubes
2 tablespoons Thai red curry paste
1 tablespoon curry powder
Salt to taste 
2 teaspoons brown sugar
1 teaspoon fish sauce (optional)
1 cup vegetable or chicken stock
1 cup coconut milk
4 to 5 ounces baby spinach leaves 

Garnish: Thai basil leaves, roasted and crushed peanuts, fresh cilantro leaves, lime wedges

Cut tofu into 1/2-inch slices.  Sandwich the slices in a single layer between paper towels or a folded kitchen towel, and press firmly to wick away as much moisture as possible.  Cut the slices into 1/2-inch cubes.  Set aside.

Select the high Saute setting on the Instant Pot, and add the oil to the pan.  Add the onion and saute until lightly browned.  Add the ginger and squash cubes and saute for a few more minutes.  Add the red curry paste and curry powder, along with a little salt.  Stir until the curry paste evenly coats the squash.  Add the brown sugar, fish sauce, and vegetable or chicken stock.

Secure the lid of the Instant Pot, and set the pressure release valve to sealed position.  Press the Cancel button to reset the cooking program, then select the Pressure Cook setting and set the cooking time for 1 minute at low pressure.  

When the cooking program ends, perform a quick pressure release by moving the pressure release valve to the vent position.  Open the pot and stir in the coconut milk, then add the tofu and spinach.  Press the Cancel button to reset the cooking program, then select the Saute setting.  Let the curry come up to a simmer and cook for 2 minutes, stirring occasionally and gently, being careful not to break up the tofu.  Press the Cancel button to turn off the pot.  Garnish curry as desired, and serve with rice.

Serves 4.

Assembled from several recipes, including Thai Butternut Squash Curry from CurryTrail blog

Buttery Sourdough Sandwich Biscuits

1 cup (120 grams) unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (8 tablespoons/113 grams) cold unsalted butter
1 cup (227 grams) sourdough starter, unfed

Heat the oven to 425 F, with a rack in the upper third.  Grease a baking sheet, or line it with parchment.

Combine the flour, baking powder, and salt.  Work the butter into the flour until the mixture is unevenly crumbly.  Add the starter, mixing gently until the dough is cohesive.

Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6-inch round about 1 inch thick.

Use a sharp 2 3/8-inch biscuit cutter to cut four rounds, cutting them as close to one another as possible.  Gently push and pat the scraps into a 2 1/2 x 5-inch rectangle.  Cut two more biscuits.  Push and pat the remaining scraps into a 1-inch thick biscuit; it will be slightly smaller than the others.

Place the biscuits onto the prepared baking sheet, leaving about 2 inches between them - they'll spread as they bake.

Bake the biscuits in the upper third of the oven for 20 to 23 minutes, until they're golden brown.

Remove the biscuits from the oven, and serve warm.  Or, cool completely, wrap in plastic, and store at room temperature for several days.  Freeze, well-wrapped, for longer storage.

Makes 6 to 7 large biscuits.

From King Arthur Flour

Beet and Cucumber Raita

2 medium beets
1/2 teaspoon kosher salt
2 cups full-fat yogurt
2 small cucumbers, peeled and cubed
8 fresh mint leaves (optional)

Steam beets in Instant Pot (or pressure cooker):
Pour 1 cup of water into the pot of the Instant Pot and place the trivet in the pot.  Place the beets on the trivet.  

Secure the lid and set the pressure cooker to release to sealed position.  Cook on high pressure for 15 minutes.  Let the pressure release naturally; this will take about 10 minutes.  Open the Instant Pot and, carefully, transfer the beets to a plate or cutting board.  Let cool.  When cool enough to handle, peel the beets and cut into 1/2-inch cubes.

Make the raita:
In a medium bowl, whisk together yogurt and salt.  Stir in cucumber.

Add the beets to the raita, stir to combine, and  garnish with the mint.  Store in an airtight container in the refrigerator for up to 3 days - serve chilled.

Serves 4.

From Ministry of Curry blog

Red Curry Wonton Soup with Zucchini Noodles

1 tablespoon canola or vegetable oil

1/2 cup diced onions

1 tablespoon minced ginger

2 cloves garlic, minced

1 or 2 Thai chilies, sliced (optional)

2 tablespoons red curry paste

2 teaspoons sugar (or maple syrup, honey or agave)

4 cups vegetable broth (or chicken broth)

1 teaspoon kosher salt

3/4 cup full-fat coconut milk

1 1/2 pounds zucchini, spiralized

Tofu wontons:

14 ounce package of firm tofu

1 tablespoon canola or vegetable oil

1 tablespoon minced ginger

2 cloves garlic, minced

1/2 cup corn kernels

1/2 cup peas

2 scallions, sliced

1/2 teaspoon kosher salt

1/4 cup chopped Thai basil (or regular basil)

1 1/2 tablespoons soy sauce

35 to 40 square dumpling wrappers (medium thickness)

Garnish:

sliced scallions

Thai basil

Prepare the broth:

Heat the 1 tablespoon of oil in a pot. Add the onions and cook them for 2 to 3 minutes.  Next, add the minced ginger, garlic, and chilies (if using) and cook for about 30 seconds, stirring constantly.  Add the red curry paste and sugar and stir to combine.

Add the broth and 1 teaspoon salt, cover the pot, and bring the broth to boil.  Reduce the heat to a simmer and swirl in the coconut milk.  Let the broth simmer for about 10 minutes, covered.  Turn off the heat and let the broth sit on the stove, covered, as you make the dumplings.

Make the dumplings:

Drain the tofu and wrap the tofu around a layer of paper towels.  Press the tofu by placing the tofu block on a plate and weighing it down with a stack of plates.  Let it sit for 15 to 20 minutes.  Remove the paper towels and transfer the tofu to a bowl.

Using your hands, squeeze the tofu until you get a soft mush.  Set the tofu aside.

Heat 1 tablespoon of oil in a large pan.  Add the minced ginger and garlic and cook for 30 seconds, stirring constantly.  Add the corn, peas, scallions, and 1/2 teaspoon of salt to the pan, and cook for 2 to 3 minutes.  Remove the pan from heat.  Let the vegetables cool for 5 minutes

Add the vegetables, chopped basil, and soy sauce to the bowl with the tofu.  Stir to combine all the ingredients.  Taste to see if the filling has been seasoned to your liking.

Get your dumpling-making station set up.  Take the wrappers out of the packaging.  Have a small bowl filled with water, a large baking sheet, and 2 kitchen or linen towels ready.  The wrappers and the dumplings dry out pretty quickly.  Use one towel to cover the wrappers and another large towel to cover the finished dumplings.

Dip a finger into the bowl of water and wet 2 adjacent sides of the dumpling wrappers.  Spoon about 2 teaspoons to 1 tablespoon of filling into the center of the wrapper.  If you can fit more filling into the dumpling, great!  Seal the wrapper on the diagonal (dry sides over the wet sides) so that you end up with a triangle shape.  Press down on the sides to get rid of any air pockets and to make sure that the dumpling is sealed – you don’t want the filling to release while they’re cooking.

Lightly wet one of the base corners of the folded triangle, and fold the dumpling in half so that the other base corner overlaps the wet corner.  Repeat until you have all the dumplings filled.

Cook the dumplings & serve:

Bring the red curry broth to a simmer again.  Turn off the heat and add the zucchini noodles.  The noodles should soften in several minutes.

Bring a big pot of water to boil.  Add about half of the dumplings into the boiling water and cook for 3 to 4 minutes.  All the dumplings should float to the top.  Transfer the cooked dumplings to the pot with the red curry broth.  Cook the remaining dumplings or freeze them.

Scoop the dumplings and zucchini noodles into bowls.  Ladle some broth over the dumplings and noodles.  Garnish with sliced scallions and more Thai basil, if desired.

Serves 4.

From HealthyNibblesandBits.com

Summer Corn and Zucchini Chowder

1 tablespoon butter

2 strips bacon, chopped

1 cup chopped yellow onion

2 celery ribs, chopped

2 carrots, peeled and chopped

2 garlic cloves, minced

1/2 teaspoon dried thyme

2 medium russet potatoes, peeled, diced into 1/2-inch cubes

4 cups water, vegetable stock, or chicken stock

1 bay leaf

4 ears of sweet fresh corn, husk and silk removed, kernels cut from cob (2 3/4 cup corn)

1 medium zucchini, diced into 1/2-inch cubes

1 cup half-and-half

Salt and fresh ground black pepper

Chopped fresh parsley, to garnish

Cayenne pepper, to serve, optional

In a large soup pot, melt butter over medium heat.  Add bacon and cook until bacon renders its fat and begins to brown, about 3-4 minutes. 

Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

Add potatoes, water, and bay leaf.  Raise the heat to medium-high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth.  Stir the mixture back into the pot.  Add half-and-half and cook just until heated through.  Taste for salt and pepper.  Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, if desired.

Best Black Bean Burgers

2 14-ounce cans black beans, drained, rinsed, and patted dry

1 tablespoon extra-virgin olive oil

3/4 cup finely chopped bell pepper (1/2 of a pepper)

1 cup finely chopped yellow onion (1/2 of a large onion)

3 garlic cloves, minced (about 1 tablespoon)

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/2 cup bread crumbs or oat flour

1/2 cup feta cheese

2 large eggs

2 tablespoons ketchup

Pinch of salt and pepper

Heat oven to 325°F.  Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.  After removing beans from oven, increase heat to 375°F.

Meanwhile, sauté olive oil, chopped pepper, onion, and garlic, over medium heat until peppers and onions are soft, about 5-6 minutes.  Gently blot some of the moisture out.  Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork, or pulse the mixture, leaving some larger chunks of beans.

Form into patties– about 1/3 cup of mixture in each.

Place patties on a parchment paper lined baking sheet and bake at 375°F for 10 minutes on each side, 20 minutes total.

Make ahead tip: Cooked or uncooked black bean burgers freeze wonderfully! Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions.   If desired, you can skip thawing and reheat/cook from frozen for an extra couple minutes.

Makes 6-8 burgers.

From Sally’s Baking Addiction blog