These are a collection of recipes I like and try to make consistently. Its nice having these in one place for me and I thought I would share.
Sriracha honey-coconut pumpkin seeds (Adapted from here)
Ingredients
3 cups pumpkin seeds
1/2 cup honey
3 Tablespoons Sriracha
2 Tablespoons shredded coconut
Instructions
Heat oven to 350 degrees. Line pan with baking mat or baking with parchment paper.
In a small saucepan, combine sriracha, shredded coconut, and sugar. Over medium heat, cook until sugar has melted. Stir frequently. This takes about 5 to 7 minutes.
Pour hot sugar mixture over pumpkin seeds and stir well to combine.
Pour out onto parchment lined baked sheet. Place in oven. Roast the nuts for 15-18 minutes. Stir every 5 minutes.
Remove from oven and allow to cool. Enjoy.
Ingredients
3 cups pumpkin seeds
1/2 cup honey
3 Tablespoons Sriracha
2 Tablespoons shredded coconut
Instructions
Heat oven to 350 degrees. Line pan with baking mat or baking with parchment paper.
In a small saucepan, combine sriracha, shredded coconut, and sugar. Over medium heat, cook until sugar has melted. Stir frequently. This takes about 5 to 7 minutes.
Pour hot sugar mixture over pumpkin seeds and stir well to combine.
Pour out onto parchment lined baked sheet. Place in oven. Roast the nuts for 15-18 minutes. Stir every 5 minutes.
Remove from oven and allow to cool. Enjoy.
Spicy Pickled Carrots (Adapted from David)
1 pound (450 g) carrots, peeled 1 1/4 cups (310 ml) water 1 cup (280 ml) cider vinegar 1/4 cup (50 g) sugar 2 garlic cloves, lightly-crushed 4 tablespoons peppercorns 3 tablespoons crushed red pepper 1 1/2 tablespoons coarse salt 2 bay leaves 1. Buy or cut the carrots into a similar size. Bring a medium-sized pot of lightly-salted water to a boil. (Use a non-reactive pot, non-metal with vinegar) 2. When the water boils, drop the carrots in and simmer for one minute. Pour into a colander and rinse under cold water. Drain thoroughly. 3. In the same pot, heat the remaining ingredients. Once it begins to boil, reduce the heat and simmer for two minutes. 4. Remove from heat and add the carrot sticks. Cool until room temperature, then put into jars and chill. Carrot sticks should be made at least one day in advance, and will keep for up to four weeks in the refrigerator. |
Peach Sorbet (Adapted funny enough from joyofbaking.com)
1/3 cup (80 ml) water 1/3 cup (65 grams) granulated white or raw sugar 2 1/2 cups or 1 pound (454 grams) fresh or frozen unsweetened peaches or other fruit 1 tablespoon lemon juice 1 tablespoon Grand Marnier or other liqueur (optional) Place the sugar and water in a small saucepan over low heat, and stir until the sugar is completely dissolved (about 3-5 minutes). Boil the mixture for one minute then remove from heat. Pour the sugar syrup into a heatproof container, and place in the refrigerator until completely chilled (about an hour or so). Meanwhile, place peaches in a food processor and process until pureed. Transfer to a large bowl, add the lemon juice and liqueur (if using), and refrigerate until the mixture is thoroughly chilled. (If using frozen peaches, thaw and then puree in the food processor). Once the simple syrup and pureed strawberries are completely chilled, combine the simple syrup with the pureed peaches. Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the sorbet to a chilled container and store in the freezer. Note: If you do not have an ice cream machine, pour the mixture into a 8 inch (20 cm) or 9 inch (23 cm) pan/container, cover with plastic wrap, and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. (This step is what gives the sorbet its wonderful fluffy texture.) Place the sorbet back into the pan and refreeze for at least three hours, and up to several days. Serves 4. Preparation time 1 hour. |
Mary’s Crackers (Adapted from femfusionfitness.com)
1 Cup Brown Rice (dry) 1 Cup Quinoa (dry) Soy Sauce Water 1/4 C Sesame Seeds 1/4 C Linseed (Flax seed), whole Optional Items 1/8 C Poppy Seeds, 1/8 C Flax Seeds, 1 TBSP garlic powder, 1/3 C fresh chopped Rosemary, 1/2 C Parmesan cheese Directions Prepare rice and quinoa. You may want to do the dough in batches, just half each thing. Add cooked rice and quinoa to food processor and process with a small amount of water until you can’t see grains of rice anymore, maybe 30 seconds. Add a little bit of soy sauce, maybe 1 TBSP at most and mix once more. Should form a sticky doughy ball in processor. Take ball out and place in bowl. Add other seeds (or optional ingredients) and mix with wooden spoon or with wet/oiled hands until mixed. Should be still sticky but pliable. Like play-dough that sticks to your hands. Spray cookie sheet with a little olive oil or use non-stick cookie sheet. DO NOT USE WAX PAPER OR PARCHMENT. Dough will adhere — just use metal. Spray hands with Pam or olive oil. Take teaspoon size pieces of dough and make little balls and place about 2 inches apart on cookie sheet. Once sheet is full, take a 4″x4″ piece of parchment paper, spray lightly with oil and place on top of each ball and flatten with a small spatula. IT MUST BE FLATTER IN THE MIDDLE, or at least as flat as the sides. Use a glass with a flat bottom. Flatten to very, very thin — almost see through. If you are making cheese/rosemary, sprinkle sea salt lightly over unbaked crackers and fresh cracked pepper if desired. Bake at 350-375 degrees Fahrenheit and watch crackers. They should be totally dry, but not burned. I had luck with around 20 minutes. Cool on wire rack. |
Chocolate raspberry scones (Directly from bunsinmyoven.com)
3 1/4 cups all-purpose flour 1/2 cup granulated sugar 1 tablespoon plus 1 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cup fresh rasberries 1 1/4 cup dark chocolate chips 2 cups cold whipping cream 2 tablespoons butter, melted extra sugar for sprinkling DIRECTIONS: Heat oven to 375 degrees. Lightly grease two cookie sheets or line with parchment paper. Mix together first 6 ingredients. Pour in cream and stir until the flour mixture is moistened. Turn mixture out onto a lightly floured surface and knead gently until everything is incorporated. Divide dough into three equal sized balls. Flatten dough into a seven inch circle (use your hands to flatten the dough out) and cut each dough circle into eight triangles. Place on cookie sheets about two inches apart. Brush tops with melted butter and sprinkle with sugar. Bake for 15-20 minutes or until lightly browned. Serve warm. If freezing, place the unbaked scones on a cookie sheet and place in the freezer for 30 minutes. Remove to a freezer bag and freeze until ready to bake. Place frozen scones on a baking sheet and bake at 375 degrees for 20 minutes or until lightly browned. |
Bacon, pepper jack and artichoke scones (Adapted from rachelsdigestif.com) Ingredients
2 cups all-purpose flour 2 tablespoons cornmeal 1 tablespoon baking powder 1 teaspoon salt 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes 2 large eggs 1/2 cup heavy cream 1/4 pound pepper jack cheese, cut into small cubes 1 cup artichokes cut into medium pieces 4 pieces of bacon Small amount of butter for brushing scones Directions: Place a rack in the center of the oven and preheat to 400 degrees F. In a large bowl, whisk together the flour, cornmeal, baking powder and salt. Work in the cold butter with your fingers until the mixture resembles coarse meal. Whisk together 2 eggs and heavy cream. Add the wet ingredients all at once to the dry ingredients, fold together with a fork until almost fully incorporated. Add the bacon, artichoke, and cheese mixture to the dough and work together. Turn dough out onto a lightly floured surface and knead for about 30 seconds. Form into triangles or disks (around 8 inches around and 2 inches thick). When ready to bake, place scones onto a baking pan with olive oil or butter to reduce sticking. I brushed with butter and sprinkled them with coarse sea salt about half way through. Bake for 20 to 25 minutes until golden brown and delicious. These are best served the day they’re made, but reheat nicely in the oven for a few minutes, enjoy. |