Recipes from our Family
Ingredients:9 medium leeks (about 3 lb; white and pale green parts only)3 Tbsp unsalted butter2 lb russet (baking) potatoes1½ cups heavy cream1 cup whole milk2 tsp thyme leaves Directions:Preheat oven to 400°F with rack in middle. Generously butter a 3-qt shallow baking dish. Cut a round of parchment paper to fit just inside a 12-inch … Read more
Ingredients:CRUST1 Cup Wheat Fiber1/2 Cup Oat Fiber1 1/4 Cup Wheat Protein Isolate1/2 Cup Allulose, optional1 tbs Wheat Flour1 tbs Whole Milk Powder2 ts Active Dry Yeast1 ts Salt2 tbs Vegetable Oil2/3 Cup Warm WaterSAUCE1 Cup Tomato Sauce1/4 Cup Water1 tbs Olive Oil1 tbs Oregano1 ts Thyme Directions:CRUSTMix all dry ingredients together, including the yeastAdd in … Read more
Ingredients:1/2 cup unsalted butter, softened2 tablespoons red miso paste1 1/2 tablespoons grated lemon zest5 tablespoons extra-virgin olive oil, divided2 tablespoons rice vinegar1 small clove garlic, grated on a microplane1 teaspoon kosher salt, divided1 (1-pound) hanger steak, membrane removed4 medium baby bok choy, halved lengthwise, rinsed, and thoroughly patted dry1/4 teaspoon freshly ground black pepper Directions:Instructions … Read more
Our family chili Ingredients 1-2 lbs lean ground beef 1 large or 2 small cans bush’s chili beans (mild or medium) (optional) 1 large or 2 small cans tomato sauce OR 1 large can diced tomatoes and 1 small can sauce (any combination really) chili powder, to taste cumin, to taste oregano, to taste onion … Read more
David Leong’s recipe for Cashew Chicken! He shared this in the New York Times years ago. “SPRINGFIELD STYLE” CASHEW CHICKEN1/2 pound boneless, skinless chicken breast (per person)2 eggs per pound of chicken1/4 cup milk per eggfloursalt and pepperpeanut oil for fryingSauce2 chicken bouillon cubes per cup of water2 tablespoons cornstarch1 teaspoon sugar2 teaspoons oyster saucechopped … Read more
Ingredients:3 ripe avocados, peeled and pitted1 jalapeño, cored and finely diced (add more or less to taste)1/2 cup finely diced red onion1 tablespoon fresh lime juice1/3 cup fresh cilantro leaves, finely chopped1/2 teaspoon fine sea salt1/4 teaspoon ground cumin(Optional: 1 roma tomato, cored and chopped) Directions:In a medium mixing bowl, use a fork or a … Read more
Ingredients:1 cup medium pearl barley1 small onion, chopped1/4 cup butter1-1/2 cups sliced fresh mushrooms1 cup slivered almonds, toasted1 envelope onion soup mix2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes3 to 3-1/2 cups chicken broth Directions:In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. … Read more
Ingredients:1 tablespoon minced garlic1 tablespoon minced yellow onion2 tablespoons butter1/2 cup dry white wine1/4 cup fresh lemon juice2/3 cup cold butter, sliced1 1/2 cups chopped sun-dried tomatoes1/4 cup chopped fresh basil1/2 teaspoon kosher salt1/2 teaspoon white pepper6 boneless skinless chicken breast halvesextra virgin olive oil, for brushing1/2 teaspoon salt1/2 teaspoon black pepper8 ounces caprino goat … Read more
Ingredients:2 chicken breasts2 plum tomatoes5-6 tomatillos1/2 onion4 garlic cloves5 chipotles in adobo2 tablespoons adobo sauce1 teaspoon Mexican oreganodash of cumin (optional)1/2 teaspoon salt (plus more to taste)freshly cracked black pepper8-10 corn tortillassliced Jack cheese (approx. 1 cup)lime slicesolive oilFor the Black Bean Puree:1 can black beans1/2 onion2 garlic cloves2 chipotles in adobo1 tablespoon adobo sauce1/2 … Read more
Ingredients:Salad Ingredients:3 cups cauliflower florets1 cup dill pickles, cut into 1/2″ slices1 cup cubed cheese1/4 cup red onions, diced1/2 cup dill pickle juiceDressing:1/3 cup avocado mayonnaise2/3 cup sour cream3 tablespoons pickle juice1/2 teaspoon hot sauce1/8 teaspoon salt1/8 teaspoon pepper1 tablespoons dill, fresh preferably Directions:In a large mixing bowl, add in cauliflower florets, chopped pickles, cubed … Read more