Hasselback Potatoes

A classy, sophisticated side dish that is so easy to make! Here's my take on it. 

Time: 1 hour  

Ingredients: 

• 4 rustic potatoes  
• 5 tablespoons butter, melted
• 3 cloves garlic, crushed
• 1 cup panko breadcrumbs  
• 1/2 cup grated Parmesan cheese
• 1 teaspoon smoked paprika  
• salt & pepper to taste
• Cooking oil spray for the pan

Recipe : 

1. Preheat oven to 425. Cover a glass Pyrex dish with foil & spray to coat with cooking oil.
2. Put the garlic cloves inside the butter so they begin to infuse. 
3. Wash & dry potatoes, then take them one by one to cut on a cutting board. You're going to want to lay 2 chopsticks on either side of the potato to avoid cutting straight through the bottom (so the potatoes fan out like the picture above).  
4. Cut about 1/4 inch thick slices through the entire potato (until your knife hits the chopsticks). Do the same for all 4 potatoes. 
5. Place the potatoes into a bowl of cold water as they are finished being cut. This will wash out some of the starch from inside the potato before you bake it. Make sure they are dry before baking, though. 
6. Arrange the potatoes in the Pyrex dish & fan them out slightly with your hands. Sprinkle salt & black pepper as desired.  
7. Brush the garlic butter mixture on top of each potato. Cover with aluminum foil & bake for 35 mins. 
8. Take the potatoes out of the oven, uncover them, then brush more of the butter mixture on them. 
9. Sprinkle the breadcrumb mixture on top of each potato, trying to get some inside the little slits.  
10. Brush with more butter & bake again UNCOVERED for another 10-15 minutes or until the potatoes are golden, cooked through.  

Enjoy as a side dish or a meal!  

Pancit Bihon

Vegetarian pancit bihon! Loaded with crunchy, filling veggies, these noodles are an amazing match for veggie dumplings on meatless Monday! ​

 Time: 30 mins  

Ingredients: 

• 1 pack pancit bihon noodles
• 1/2 cup soy sauce
• 1/2 large white onion, diced
• 3 cloves garlic, roughly chopped
• 1 cup hot water  
• veggies of your choice (I used chopped bok choy, carrots, & purple cabbage)
• 1 tablespoon vegetable oil  

Recipe:  

1. Heat the onion in the vegetable oil until translucent (I used a wok, about 1 min on medium heat) 
2. Add the garlic, sauté for 30 seconds then add in the carrots & bok choy.  
3. Allow the mixture to simmer for about 1 minute before adding the soy sauce.  
4. Add the hot water & bring it to a boil, then pour in the noodles.  
5. Cover the wok so the steam captures the noodles for about 3-4 minutes.
6. Add the cabbage & stir to combine all of the ingredients.   If the noodles seem stiff still, add more hot water & cover again to steam. 

Creamy Potato Soup

With hints of lemon, black pepper & celery... this soup is no where near bland.  Warm and hearty, creamy... oh and vegetarian :) 

Time: 1 hour  

Yields: 2 servings  

Ingredients:  

• 2 large potatoes
• 1 small white onion
• 2 tablespoons butter  
• 1 stalk celery  
• juice of 1/2 a lemon
• 1 1/2 cup water
• 1 vegetable boullion cube  
• 1/2 cup Lactaid
• salt & pepper to taste

Recipe: 

1. Peel & cube the potatoes ~1 inch cubes.
2. Dice the onion. 
3. Slice the celery into thin slices.
4. Warm the butter in a medium sized pot, add the onion.  
5. After a minute, add the potatoes & celery. Stir in 1 teaspoon black pepper & 1 teaspoon salt.  
6. Let the potatoes "fry" for about 3 minutes, stirring occasionally, then add in the vegetable boullion cube & the water. Bring to a boil. 
7. Once the potatoes are boiling, cover the pot & lower the heat. Let sit for 15 minutes. 
8. Uncover the pot & test the potatoes with a pot spoon, make sure they're soft enough to melt down.
9. Turn off the fire & pour the soup mixture into a large food processor. Pour in the Lactaid (or milk) & pulse until smooth.  
10. Pour the soup back into the pot & add in the lemon juice. Reheat, stir, & serve! You can add in fresh or dried parsley for garnish. 

Pea Soup

Starting off the year right with some green! Pea soup with fresh ginger, ​spinach & fresh herbs. It's an easy way to have your vegetables, without a cold salad! 

Time: 30 mins  

Ingredients:  

• 2 cups frozen peas (can use fresh/canned)
• 1 vegetable boullion cube
• 2 cups water
• 1 cup spinach  
• 1 teaspoon fresh rosemary  
• 1 large sage leaf, torn into smaller pieces
• 1 small white onion
• 1 teaspoon fresh garlic, minced
• 1 inch fresh ginger, minced
• salt & pepper to taste
• 1 tablespoon vegetable oil  

Recipe: 

1. Dice the onion & place it in a medium sauce pan with the vegetable oil. Use medium-low heat.
2. Add the garlic, ginger, rosemary, sage & boullion cube into the pot. Stir to combine & stir every couple minutes until the boullion cube is melted. 
3. Add the peas, sauté for about 10 minutes, stirring occasionally. 
4. Add the water, salt & pepper. Bring to a boil.
5. After about 10 minutes, turn the stove off & add in the spinach. Stir until the spinach is wilted. 
6. Pour the soup mixture into a food processor & pulse until the mixture is smooth.  

Serve warm, enjoy!  

Udon

Winter is for yummy warm hearty soups! ​ You don't have to go out in the cold to enjoy a nice bowl of Udon. Here's an easy vegetarian homemade recipe that will be worth your while. 

Time: 2 hours (most of this is the mushrooms soaking)  

Ingredients: 

• 1 pack udon noodles  
• 1 pack shiitake mushrooms  (can be sliced or not)
• water 
• green onion  
• soy sauce  
• salt & pepper to taste  
• egg if you'd like to add it to your udon

Recipe: 

1. First, wash the mushrooms & then place them in a tall Tupperware / container. Add water to cover the mushrooms (and about 1/2 cup more)
2. Place another Tupperware / container pressing on top of the mushrooms to keep them from floating. Cover with clear wrap & refrigerate for at least 1.5 hours (overnight is better).
3. Next, make the udon according to the package (pretty much add them to boiling water then straining them & putting in an ice bath so they don't over cook).
4. In a medium sauce pan, add the broth along the mushrooms (you can slice them at this point if they aren't sliced).
5. Bring the broth to a boil, add in a couple splashes of soy sauce (depending on how much you like, I used about 1.5 teaspoons).  
6. Add in the udon noodles and pepper if you like.  
7. Crack an egg one by one into the pot so it poaches in the liquid (if you like).  
8. Serve hot, garnish with green onion. Enjoy! 

Creamy Jalapeño Chicken

Ok it's been getting cold fast here in the tri-state area & to me that means give your food a little heat! Chicken thighs simmered in a creamy sauce of pulsed jalapeño peppers & coconut milk. Creamy with a kick! 

Time: 1 hour

Ingredients:  

• 1 pack chicken thighs, skinless (doesn't matter if it's boneless or not) 
• 3-4 jalapeño peppers
• 1 can coconut milk  
• 1/2 yellow onion  
• 2-3 cloves garlic  
• salt & pepper to taste  
• 1 tablespoon olive oil

Recipe:  

1.  In a large skillet, brown the chicken thighs in the olive oil for ~2-3 mins before adding the onion & garlic. Lower the heat so it stays warm but doesn't burn. 
2. Slice open each jalapeño pepper, remove seeds.  
3. Use a blender or food processor to grind the jalapeño, coconut milk, salt & pepper unless smooth.
4. If you'd like, dice a zucchini or any other type of vegetable & add it to the chicken, sauté for a minute.  
5. Pour the sauce over the chicken thighs & raise the heat to medium, cover the pan.
6. Let simmer for about 10-15 minutes or until the chicken is tender.  Garnish with fresh jalapeño slices if you like it spicy! 

Enjoy with vegetables or rice!  

Portobello Pizzas

Carbless heaven in 15 minutes!! Grilled portobello mushrooms seasoned to perfection & topped with tomatoes, spinach & olives!  Top it with whatever you want - the possibilities are endless!! 

Time: 15 minutes

Ingredients: ​

• 4 portobello mushrooms, stems removed​
• 2-3 medium sized tomatoes, diced ​
• 1-2 handfuls of baby spinach, chopped​
• 5-7 kalamata olives, pitted ​
• 2 tablespoons olive oil ​
• 1 teaspoon dried thyme ​
• ​1 tablespoon of goat cheese
• salt & pepper ​

Recipe:​

1. Rinse the mushrooms & pat them dry. Lay them on a grill mat, tops down so the mushrooms form a bowl shape (to fill with the toppings). 
2. Drizzle 1 tablesooon of the ​olive oil over the mushrooms. 
3. Grill on medium-high heat for ~7 minutes.​
4. Mix the diced tomatoes, chopped baby spinach, kalamata olives, the other tablespoon of olive oil, salt & pepper in a bowl. ​ Add in the goat cheese, crumbled. 
5. Remove the mushrooms from the grill & drain any excess liquid. ​
6. Top the mushrooms with the tomato mixture - add more crumbled goat cheese if desired. Enjoy! 

Stuffed Acorn Squash

Fall is here!! Time for some fall recipes. Squash in particular :) ​ When it's still warm enough to fire up the grill, try these stuffed grilled acorn squash!!  Fill them with whatever you like, they are so easy & delicious to make. 

Time: 20 minutes 

Ingredients: 

• 1 medium acorn squash
• 1 tablespoon olive oil  
• salt  
• filling of your choice

Recipe:  

1. Cut the acorn squash in half long ways, scoop out the seeds. Shave off a small piece of the round end of each squash so that the sides will stand up without rolling.
2. Drizzle with olive oil & grill flesh-side down on medium heat for about 8-10 minutes or until tender.  I used a grill mat for easier clean up!
3. While the squash is grilling, you can prepare your stuffing mixture.  I used a mixture of farro, kale, roasted butternut squash, & pecans, tossed in a pomegranate balsamic vinaigrette.
4. Remove the squash from the grill & flip over so the flesh side is now up.
5. Scoop in your desired filling & enjoy! 

Quick Kimchi

I know I know.. it's not red like normal kimchi. But guess what? It's really yummy. And you have a version of kimchi in 20 minutes. So try it.  

 Time: 20 mins

Ingredients:  

• 1/2 head of cabbage, chopped 
• 1/4 cup water
• 1 teaspoon salt  
• 1 teaspon sugar
• 1 teaspoon fresh chopped ginger  
• 1 teaspoon sesame oil  
• 1 teaspoon hot pepper sauce (I used Guyanese pepper sauce made with scotch bonnets)  
• 2 tablespoons white vinegar  
• 1 teaspoon minced garlic

Recipe:  

1. In a small pot, cook the cabbage & minced garlic in the water. It may seem like too little water for the cabbage, but remember cabbage already has a high water content so don't add more than 1/4 cup! Let it cook for ~4-5 minutes.
2. Take the heat off & move the pot off the burner. You can also transfer the cabbage at this time to a large bowl. 
3. Add all of the remaining ingredients to the cabbage & mix to combine.
4. Refrigerate the kimchi & enjoy later or add to fried rice, fries, anything you want!  

Papaya Mango Habanero Jam

The yumminess is unbearable! Use the natural sweetness of mangoes & papayas for a quick & easy jam. I infused mine with a simple syrup with habaneros for a subtle kick! ​

Time: 1.5 hours  

Ingredients: 

• 3 ripe mangoes
• 1 small ripe papaya  
• 1/2 cup corn starch
• 1/4 cup white sugar
• 1 Habanero, chopped fine with seeds removed
• 1 cup white sugar for the simple syrup
• 2 cups water for the simple syrup  

Recipe:  

1. Dice the mangoes & papaya into small cubes then add them to a large pot.  
2. Slowly heat the fruit on medium so the cooled down. You don't need to add water because the fruit has its own juices. 
3. After about 10 minutes, add the corn starch & sugar. Stir to combine.  
4. Stir occasionally until the fruit boils down, sort of mushy.  
5. After about 30 minutes, use an immersion blender to smooth out the fruit so it only has a few small chunks left.  
6. In another small pot, make a simple syrup with the sugar, water & habanero. 
7. Add the syrup in the pot with the jam & stir to infuse the jam with habanero.  
8. Once the consistency is thick & jam-like, turn off the heat & let it cool.
9. Refrigerate & enjoy for up to 2 weeks.  

Ginger Sage Butternut Squash Soup

What a delicious start to Fall soup meals!! There's nothing better than a creamy healthy bowl of Butternut squash soup infused with fresh ginger, chili powder & sage! 

Time: 1 hour  

Ingredients:  

• 1 medium sized butternut squash 
• 1/2 cup freshly chopped ginger
• 1/4 cup chopped onion  
• 1 tablespoon minced garlic
• 1 tablespoon chili powder
• 2-3 Sage leaves (sage is pretty strong so you don't need a lot) 
• Salt & pepper to taste
• water as needed
• 1 tablesooon vegetable oil  

Recipe:  

1. Peel & chop the butternut squash into small cubes. 
2. Add the vegetable oil & onions to a large pot on medium heat. Let simmer until the onions are transparent, then add the ginger & garlic. Sauté for about 1-2 minutes. 
3. Add the butternut squash, sage, & the chili powder (can add the salt & pepper at this time too). Stir to combine.  
4. Once the squash is seasoned, add enough water to completely cover the top of the squash. You should raise the heat at this time to high so it boils.  
5. Cover & let the squash boil for about 15-20 minutes (stirring & adding water as needed occasionally).  
6. Once the squash is fork-tender, you can use an immersion blender to smooth it out. 
7. You can test for salt at this time. Add fresh sage to garnish & serve!  

Garlic Naan

Crispy, fluffy, garlicky goodness! Naan seemed so untouchable before - the Indian bread that you can never replicate at home. But today I tried making it & I was pleasantly surprised! Really easy and really delicious! ​

Time: 1.5 hours total  

Ingredients:  

• 2 cups all purpose flour (plus additional for rolling out the naan) 
• 1/2 cup plain yogurt (I used Greek) 
• 1/2 cup warm water  
• 1 packet yeast
• 1 teaspoon sugar
• 1.5 tablespoons granulated garlic  
• 1 tablespoon olive oil  
• 1 teaspoon minced garlic  
• 2 tablespoons salted butter (melted) 
• 1 teaspoon parsley flakes

Recipe:  

1. Put the warm water in a measuring cup with the packet of yeast & the sugar. Stir to combine, then set aside for the yeast to activate.  
2. Use a small bowl to melt the butter & combine with the minced garlic. Add parsley flakes also.  
3. In a large mixing bowl, combine the flour, granulated garlic & some parsley flakes & mix to combine.  
4. Once the yeast is bubbly (~10 minutes), add the olive oil & yogurt to it. Stir until the yogurt dissolves.  
5. Pour the yeast mixture into the bowl with the flour & start kneading. Take more dry flour if you need to.  
6. Once the dough is formed, cover the bowl with a paper towel & set it aside to rise. I put mine in a microwave (leave it off though).   Leave it to rise for about an hour. 
7. Take the dough out & break pieces off a little larger than golf balls.
8. Heat a large cast iron skillet on medium-high heat. 
9. Roll out the naan using a rolling pin.  
10. Pour a little vegetable oil in the skillet, then place the naan in the middle. Let it bubble up for about 30 seconds then flip.  
11. Once you flip the naan, brush on the garlic butter mixture.  Use tongs to remove the naan once it's cooked on the other side.  
12. Repeat with all the other naan.  

Enjoy with paneer makhani or your favorite curry!  

Spicy Oven Fried Chicken

​Crunchy spicy goodness without the oily unhealthiness!  Dark meat brined in Guyanese pepper sauce and half & half, then coated in a seasoned flour - panko mixture that smells so divine, you almost don't want to wait for it to full cook! Almost. 

Time: 1 hour (plus time for the meat to brine)  

Ingredients:  

• 4-6 pieces of chicken meat, skin on, bone in (I used thighs & drumsticks)  
• 1 cup half & half (regular milk will do) 
• 1 tablespoon hot sauce (I used my uncle's homemade pepper sauce)  
• 1 cup all purpose flour  
• 2 tablespoons corn starch
• 1 cup panko bread crumbs  
• 1 tablespoon Italian season  
• 1 teaspoon chili powder
• 1 tablespoon onion powder  
• 1 tablespoon granulated garlic  
• Salt & pepper to taste  
• PAM spray

Recipe:  

1. Place the chicken in a freezer bag along with the half & half and the pepper sauce. Throw in a little salt if desired. Let brine for about 4-5 hours in the fridge. 
2. Mix the dry ingredients together in a pie plate or deep dish (for easy dipping).  Add salt & pepper at this time too. 
3. Place a wire rack on a cookie sheet & spray with PAM so the chicken doesn't stick.  
4. Preheat the oven to 400F.  
5. Take each piece of chicken out one by one & dip it in the flour mixture, coating all sides. Place the chicken on the wire rack skin side DOWN. 
6. Spray the floured chicken pieces with PAM, then place in the oven to bake for 30 minutes. 
7. After 30 minutes, use tongs to flip the chicken over so the skin side is up. Bake for an additional 20 minutes. This allows the chicken to crisp on both sides, but most importantly the skin will be super crispy! 
8. I broiled mine for 1 minute after the 20 minutes was up, just because I like it super crunchy. You can just take it out after 20 minutes since the meat will be fully cooked. 
9. Sprinkle with cayenne pepper if you dare! And enjoy :) 

Enjoy with my garlic smashed potatoes & homemade pickled mangoes!!  

Summer Squash Boats

Stuffed with amazing habanero lime shrimp! This delicious carbless meal promises to be a crowd pleaser! Try it for a small meal for two or as an appetizer or main for a party! The list of filling options is ​endless!  Go crazy. 

Time: 30 minutes

Ingredients:  

• 1 zucchini & 1 yellow summer squash (or whatever squash combos you have)
• olive oil for drizzling  
• salt & pepper to taste
• half a bag of large shrimp, peeled & deveined  
• 2 medium sized limes
• 3-4 slices of habanero, seeds removed  
• 1 tablespoon vegetable oil  

Recipe: 

1. Cut the squash in half longways. 
2. Scoop out the middle of the squash with a spoon. Leave enough flesh on the bottom & sides so that it can hold up to the filling & grilling (hey that rhymed!) 
3. Drizzle olive oil around the top of the squash, then flip them over on grill mats, or a cookie sheet if you're baking them, so the flesh is facing down.  
4. Grill the squash on medium heat for about 5-10 minutes depending how large they are. You want them still crunchy, not too soft.  
5. While the squash is grilling, sauté the shrimp in the lime juice, habanero & vegetable oil.  
6. Add salt & pepper to taste, then turn off the heat.  
7. Use tongs to flip the squash over on the grill mats. Fill them with the habanero shrimp, and drizzle with any leftover sauce.  
8. Close the grill to allow the shrimp to cook into the squash for about 30 seconds to 1 minute.   
9. Remove the squash boats from the grill mats & serve on a platter. Enjoy!  

Creamy Vegetable Soup

It's gettin cold outside! Have no fear, my creamy vegetable soup will warm you right up! Soups are amazing because they're one-pot dishes that you can sort-of forget about after you throw the ingredients together! 

Time: 1 hour  

Ingredients:  

• 2 cans unsalted tomato sauce  
• 1.5 cups water  
• 1 large potato, diced into bite sized chunks 
• 1 can mixed vegetables (green beans, peas, carrots, corn, etc) 
• 1/2 onion, diced
• 3 cloves garlic, minced  
• 1 tablespoon Italian seasoning  
• 1/2 cup milk or lactaid
• 1 can beans of your choice  
• Salt & pepper to taste  
• 1 tablespoon vegetable oil  

Recipe:  

1. Heat the vegetable oil for 30 seconds in a large pot. Add the onions & sauté until translucent.
2. Add the garlic & the potatoes, stir to combine.
3. Add the tomato sauce quickly after (so the garlic doesn't have a chance to burn). 
4. Then, pour in the water and raise the heat to high so the soup can start to boil. Feel free to add your cans of veggies at this time also. 
5. Once the soup is boiling, add the seasoning and the beans then cover the pot. Lower to a simmer.  
6. Let the soup simmer about 30-40 minutes for the ingredients to fully marry in their flavors, turning every so often so it doesn't burn.
7. Turn off the heat. 
8. Allow about 2 mins off the stove before you add in the milk. Slowly pour it in as you stir.  
9. Feel free to garnish with Parmesan or your favorite cheese & enjoy!  

Drunken Chicken

Finally tried the beer-can chicken! It's a miracle recipe that really makes you want to eat chicken all day. Buh bye dry, boring chicken. This drunken chicken recipe will impress yourself & your guests with juicy, tender chicken using just a few simple ingredients.  ​

Time: 1.5 hours ​

​Ingredients: 

• 1 whole chicken ​
• 1 tablespoon garlic powder, onion powder, paprika, & chili powder​
• salt & pepper to taste ​
• 1 whole lemon ​
• 1 sprig fresh rosemary ​
• ​1 can of beer (with only half the beer in it)
• 2 tablespoons vegetable oil​
• 1 tablespoon olive oil​

Recipe: ​

1. Remove all giblets from the center of the chicken. ​Pat it dry with a paper towel so all the water is removed. 
2. ​Put the chicken in a large 13x9 Pyrex.
3. Pour the vegetable oil around the chicken, flipping it over so it coats in the oil.
4. ​Rub the rosemary around the chicken so that most of it sticks to the skin. Put any remaining rosemary leaves inside the cavity. 
5. Make a spice rub with the spices, rub it all over the chicken. ​Add the salt & pepper at the same time. 
6. Cut the lemon into slices, put some inside the skin if you can easily peel it away from the meat. ​
7. ​Open the butt of the chicken & place it on top of the beer can. Ensure there's only about 1/2 the beer left in the can!
8. Add any remaining lemons inside the chicken from the top, then pour the olive oil over it. ​
9. Bake on 400 for ~1 hour & 15 minutes or until golden brown. ​

Truffle Sage Gnocchi

I used to think making pasta from scratch was too ambitious - especially since I don't have any pasta extensions to help with the shape. Then I decided to try making gnocchi... so incredibly easy, fast & delicious! Plus you can season it however you want and explore all sauce options!   

Time: 30-35 mins​

Ingredients: ​

• 2 brown potatoes, medium to large sized​
• 1.5 - 2 cups all purpose flour depending on the size of your potatoes ​
• 1 large egg​
• 1-2 tablespoons truffle oil ​
• 1-2 fresh sage leaves​
• Salt/pepper to taste ​

Recipe: ​

1. Peel the potatoes & boil them in lightly salted water until soft & mashable. 
2. Drain the potatoes & mash them until smooth. Add the flour & egg. ​
3. Mix with your hands so the mixture becomes a dough. ​
4. Lightly flour a cutting board or table top. Place your ball of dough on the surface & break off a golf ball size.​
5. Roll the dough ball into a log, about 1/2 inch thick. 
6. Cut 1/2 inch pieces from the log. You can decorate them by lightly flouring the back of a fork & ​pressing it into the gnocchi to form a design. 
7. Poach the gnocchi in salted water until the pieces float to the top. ​
8. Drizzle the truffle oil on the mixture & ​sprinkle in pieces of the sage. You can add salt & pepper at this time.. maybe even some fresh thyme! 

Chili Sage Butternut Squash Pasta Sauce

Tired of tomato sauce with your pasta?  Got a butternut squash that you can't think of how to use? Try this incredibly easy pasta sauce!  I seasoned it with fresh sage, cumin & tons of chili powder & it tastes incredible!  

Time: 1 hour  

Ingredients:  

• 1/2 butternut squash, cubed
• 1/2 cup water
• 1/2 cup skim milk or Lactaid
• 1-2 tablespoons vegetable oil
• 2 spoons chopped onion  
• 1 spoon chopped garlic  
• 1 teaspoon ground cumin  
• 1 teaspoon ground cinnamon
• 1 teaspoon salt  
• 1 teaspoon black pepper
• 1/4 cup grated parmesan cheese
• 2 teaspoons chili powder  
• 1 vegetable boullion cube (can sub vegetable stock & don't use the water above)
• 2 sage leaves, torn into smaller pieces  

Recipe:  

1. Heat the vegetable oil in a pot with the onions until they start turning opaque. Then add the garlic. 
2. Add the butternut squash cubes to the pot & sauté for about 3 minutes on medium heat.  
3. Add the chili powder, cumin, salt, pepper, cinnamon, boullion cube & water.
4. Cover & let the squash soften for about 10 minutes, turning every so often so it doesn't burn.  
5. Meanwhile, boil pasta of your choice (I used penne). 
6. Lower the heat & add the milk. Once the sauce is combined, test for salt etc.  
7. Turn off the heat & sprinkle in the shredded cheese.  
8. Toss the pasta in the pot so the sauce coats it. Enjoy!  

Fast Homemade Bread

This is my fool-proof recipe for delicious homemade bread that's ready in about an hour! It is so impressive to make your own bread but with the craziness day to day life, it is tough to find time. Not anymore! The best part is most of these ingredients are usually already on hand, so there's no need to lug yourself to the grocery store to create the perfect loaf. Try this out next time you're craving fresh bread!

Time: 1 hour  

Ingredients:  

• 2 cups all purpose flour (or 1/2 cup whole wheat + 1.5 cups all purpose)  
• 1 packet fast acting yeast  
• 1 cup warm water
• 1 tablespoon sugar  
• 1 tablespoon basil or Italian seasoning (or spice of your choice really, you can omit this step if you don't want a flavor)  
• 1.5 teaspoons salt  
• 1/2 cup extra virgin olive oil  
• Additional warm water if needed for the dough  

Recipe:  

1. Use a large measuring cup to combine the warm water, sugar & yeast. Stir to dissolve the yeast. 
2. Place the yeast mixture in the microwave (without turning it on!) so that it is kept in a warm dark place for at least 15 minutes.  Yeast will be bubbly when you take it out.  
3. Preheat oven to 350 degrees.
4. In a large basin, mix the flour, seasoning, & salt together.   
5. Add in the olive oil & yeast, mix into the flour. Kneed until everything is combined. It's okay if you over-kneed for this dough, you want the gluten activated as much as possible.  
6. Sprinkle some extra flour on a cookie sheet to avoid the dough sticking to the pan.  
7. Add the dough on top of the flour & shape with your hands into a loaf. Hint: sometimes I need the bread to cook fast so I make 2-3 smaller loafs and use 2 cookie sheets to bake them in. 
8. Use a sharp knife to make 3 small slits on top of the loaf.  
9. Bake on 350 for about 20 - 30 minutes or until the top is crusty. Timing will depend on how tall / thick you made your loaf & how many loafs you split it into. This recipe can make 3 small/medium sized loafs in 15-20 minutes!   

Roasted Lamb Loin Chops

Oh my god. These are the kind of dishes I risk becoming overweight for! Melts in your mouth, tastes like heaven & is so easy to make! Takes a little longer than the normal lamb chop dinner but it is soooo worth it. Trust me.  

Time: 1.5 hours & time for marinating 

Ingredients:  

• 1 lamb loin with ~6-7 chops (trimmed & pre-cut)  
• 1.5 tbsp of Harissa
• 3 cloves garlic
•  4 sprigs thyme
•  1 bay leaf
• 3 mint leaves, chopped
• Salt/pepper to taste  

Recipe: 

1. Remove the thyme leaves from the stems & combine with the chopped mint & black pepper if you are using. 
2. Make a paste with the seasonings & the Harissa.  
3. Spread Harissa mixture all over the lamb (this is why you might not need salt, Harissa is very salty!).
4. Place the seasoned loin in a basin & add the garlic & bay leaf. Let sit in the fridge overnight (or for 2 nights if you have time!) to marinate.  
5. When you're ready to cook the loin, remove it from the fridge & let it sit & get to room temperature for about 30 minutes. 
6. Pan-sear the lamb (in an oven safe dish if you have one!), fat side facing down first, to give it a nice char. Flip so it browns on each side for about 2-3 minutes. 
7. Transfer the lamb to an oven safe dish & seal it tightly with foil wrap.  
8. Cook on 275 for about 1 hour or until desired doneness.