Broccoli Slaw

2 heads of broccoli

1/2 cup thinly sliced almonds, toasted

1/3 cup dried currants

1/4 cup finely chopped chives or onion (pickled if desired)

Buttermilk dressing:

1/2 cup buttermilk, well-shaken

1/3 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon sugar

Trim broccoli and cut it into large chunks, then use a food processor with slicing blade, a mandoline, or a knife to cut it into thin slices.  If using the stems, peel them before slicing. 

Toss the sliced broccoli with the almonds, currants, and chives or onion in a large bowl.  Meanwhile, whisk the dressing ingredients in a smaller bowl, adding a good pinch of salt and black pepper.  Pour the dressing over the broccoli and toss it well.  Season well with salt and pepper to taste.

Makes about six cups of slaw.

From Smitten Kitchen, with minor changes

Plum Vanilla Crumble Bars

First, make the crumble topping, then the shortbread. While the shortbread is baking, make the plum filling. Assemble and bake together.

Crumble topping:

1/2 cup dark or light brown sugar

1/2 cup flour

1/4 cup oatmeal

1/2 teaspoon sea salt

4 tablespoons (1/2 stick) cold butter

Mix dry ingredients in a medium bowl.  Cut butter into cubes then, using a pastry cutter, cut into dry mixture until pea-sized mixture is formed (should be crumbly-looking).  Place in fridge until ready to use.

Shortbread crust:

1 3/4 cups flour

1/4 teaspoon salt

1 1/2 sticks of butter (3/4 cup)

1/4 cup sugar

1/4 cup confectioners sugar

1 teaspoon vanilla

Heat oven to 325° F.

Combine flour and salt in a small bowl; set aside.

Cream butter and both sugars together. Add vanilla and mix, then slowly incorporate flour mixture until combined.

Press into a greased 8 x 8 baking dish (lining the pan with parchment paper can make it easier to remove bars).  Press shortbread dough into the pan, spreading evenly.

Bake for 15 minutes.

Plum filling: 

5-6 cups plums, pitted and sliced (or cherries, blueberries, etc)

1 cup water

1 1/2 cups sugar

1 teaspoon vanilla paste or vanilla extract

Add plums and water to wide pan and heat through, then add sugar and vanilla paste,  Cook over medium heat until fruit begins to break down, about 30 minutes.

Let mixture cool a bit, then transfer to food processor and give it a whirl.  Put the mixture back in the pan and continue to cook until a thick paste forms, making sure to stir constantly; it will burn if you don't stir!

When you can scrape your spoon through the mixture and you see a trail, you’re almost done. This should take about 15 minutes. (Make sure you really cook this down enough. If you don’t, the filling will be too runny and not hold the bar shape. You have to get all the water out of the fruit.) Once you see a thick paste form, remove from heat; spread over shortbread and sprinkle crumble topping onto the fruit filling layer.

Bake at 325° F for 20 to 30 minutes, or until the topping begins to brown.  Remove from oven and let cool. Cut into bars to serve. Store in fridge to keep filling firm.

From HouseofBrinson.com, with minor changes

Bakery-Style Chocolate Chip Muffins

3 cups (375 grams) all-purpose flour (be very careful not to overmeasure)

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 eggs, at room temperature

1 cup (200 grams) granulated sugar

1 cup (240ml) milk or buttermilk , at room temperature

1/2 cup (120ml) canola oil (or vegetable oil/melted coconut oil)

1 teaspoon vanilla extract

1 1/2 cups (270g) semi-sweet chocolate chips (or chocolate chunks/dark chocolate/milk chocolate)

Coarse sugar for sprinkling (optional)

Heat oven to 425°F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, cinnamon, and nutmeg. Mix until all dry ingredients are combined – a 20-second toss to disburse everything together. Set aside.

In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand with a wooden spoon. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the chocolate chips.

Divide batter among prepared muffin tins, filling all the way to the top. Top with a sprinkle coarse sugar, if preferred.  Bake at 425°F degrees for 5 minutes.  Reduce oven temperature to 375 and continue to bake for 13-14 minutes until tops are lightly golden and centers appear set. (Alternatively, for 6 jumbo muffins, bake at 425°F for 5 minutes, then reduce oven temperature to 375 and continue to bake for 25-26 minutes. For 30 mini muffins, bake for 11-12 minutes at 375°F the entire time.)

Allow to cool for 10 minutes in pan before enjoying.  Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Makes 12-16 standard-sized muffins, 6 jumbo-sized muffins, or 30 mini-muffins.

From Sally’s Baking Addiction blog

Onion Chutney

2 large onions, roughly chopped
3 dried red chillies
20 grams (3/4 ounce) tamarind pulp
20 grams (3/4 ounce) jaggery
1 teaspoon salt
300 ml (1 cup) water
2 tablespoons vegetable oil
Pinch of asafoetida
1/2 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
10 curry leaves

In a food processor, blend the onions, chillies, tamarind, jaggery, and salt with 1/3 cup of the measured water to produce a smooth paste.

In a saucepan, heat the oil over low heat and add the asafoetida.  Once it is fragrant, add the mustard seeds, turmeric, and curry leaves, and cook for 1 minute.  Stir in the onion paste and cook over low heat for 10 minutes.  Add 1/3 cup more of the measured water, stir well, and continue cooking for another 10 minutes.  Once again, add the remaining measured water, mix well, and cook for a final 10 minutes so that the onions are well-cooked.  Leave to cool.  This chutney will keep, refrigerated, in an airtight container for up to 6 days.

Makes 1 medium bowlful.

From The Cardamom Trail by Chetna Makan

Roasted Cauliflower and Chickpea Salad

1 head cauliflower
1 to 2 15-ounce can(s) chickpeas, rinsed and drained
2 tablespoons dijon mustard
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
Pinch of salt
Pinch of black pepper
About 4 cups spinach leaves (baby spinach, or chopped into bite-size pieces)
1/3 cup parsley, chopped

Heat oven to 400° F. 

Cut the cauliflower into small florets.  Place the cauliflower and chickpeas in a large baking dish and toss with 1 tablespoon olive oil and season with salt and pepper.  Roast for about 45 minutes, until cauliflower and chickpeas are nicely browned.

Meanwhile, whisk together the mustard, 2 tablespoons olive oil, vinegar, and pinches of salt and pepper.

Toss roasted cauliflower and chickpeas with spinach and dressing.  Add parsley and toss to combine.

Serves 4.

From TheWheatlessKitchen.com, with change

Lemon-Lime, Corn, and Jalapeno Relish

2 limes

1 lemon

1 cup fresh corn kernels (cut from 2 small ears)

4 jalapeño chilies, seeded, finely chopped (scant 1/2 cup)

1/2 cup extra-virgin olive oil

3/4 teaspoon (or more) coarse kosher salt

Use fine grater to remove zest from limes and lemon.  Place zest in medium bowl.  Squeeze enough juice from limes and lemon to measure 2 tablespoons lime juice and 2 tablespoons lemon juice.  Add to bowl with peel.  Add corn kernels, jalapeños, oil, and 3/4 teaspoon coarse salt; stir to blend.  Cover and chill at least 2 hours to allow flavors to blend.  Season to taste with more coarse salt, if desired.  (Can be made 1 day ahead. Keep chilled. Bring relish to room temperature before serving.)

Makes 1 1/2 cups.

From Bon Appetit via Epicurious

Homemade Tomato Ketchup

1 large red onion, peeled and roughly chopped

1/2 bulb fennel, trimmed and roughly chopped

1 stick celery, trimmed and roughly chopped

Olive oil

Thumb-sized piece fresh ginger, peeled and roughly chopped

2 cloves garlic, peeled and sliced

1/2 a fresh red chili, deseeded and finely chopped

Bunch fresh basil, leaves picked, stalks chopped

1 tablespoon coriander seeds

2 cloves

Sea salt

1 teaspoon freshly ground black pepper

2 pounds tomatoes, chopped

1/2 cup red wine vinegar

1/3 cup soft brown sugar

Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves.  Season with the pepper and a good pinch of salt.

Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often.  Add all the tomatoes and 1 1/2 cups of cold water.  Bring to the boil and simmer gently until the sauce reduces by half.

Add the basil leaves, then whiz the sauce in a food processor or with a hand blender.  Push the sauce through a sieve twice, to make it smooth and shiny.  Put the sieved sauce into a clean pan and add the vinegar and the sugar.  Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup.  At this point, correct the seasoning to taste.

Makes 1 pint.

From Jamie at Home by Jamie Oliver, with very minor changes