Recipes
GF Sourdough Banana Bread
Fluffy and delicious just like the one that is cloaked with bad fats, sugar, and gluten.
New Orleans Beignet
The Beignet is a one-of-a-kind donut. Soft and fluffy perfect for a cup of coffee or if you were in New Orleans it would be Cafe De Monde. This recipe is one that you will make over and over again for your family.
Italian Zeppole Donut Recipe
Delicious donuts easy to make and just as easy to eat!
Pistachio Crusted Halibut Cheeks
Do you ever see halibut cheeks at the fishmonger? If so you need to buy them and give this recipe a try. Actually, any fish will do, but the halibut cheeks are the perfect size and texture.
Yellow Lentil and Coconut Milk Soup
Yellow lentils are packed with protein of 18 grams per cup and 15.6 grams of fiber, add coconut milk to it and you have a creamy flavorful soup. A burst of yogurt for added protein, turmeric, and cinnamon for anti-inflammatory benefits.
Vegan Queso Fresco
Perfect vegan queso fresco for on top of your refried beans, salads, or anything your heart desires. Creamy and crumbly just like the original. Spread it on your toast in the morning for a real treat!
Chipotle Nooch
Chipotle Nooch is an alternative to conventional cheese spreads.
Sweet and Sour Chicken
Nothing is more quintessential to Americanized Chinese food than the sweet and sour chicken. The origin of sweet and sour chicken was in the 18th century or earlier from China. It spreads to the United States in the early 20th century after the Chinese migrant gold miners and railroad workers turned to cookery as trades. Yes, became a little sweeter for the American pallet, but still as delicious. Try my other Asian fare and be delighted by the authentic flavors.
Jim’s Sourdough Biga
Making biga will give you a superior lift in your sourdough bread. It is perfect for those occasional bakers that make it only once a week. Store at room temperature for a week or in the refrigerator for safekeeping until you are ready to use it. Allow 24 hours before you use the biga from the refrigerator. 70 grams (a scant 1/3 cup) room-temperature (65-70 degrees)water 10 grams (scant 1 tablespoon) refreshed fermented starter (your biga) 100 grams (Half a cup plus 3 tablespoons) of unbleached all-purpose flour 0.1 grams ( a tiny pinch) of fine sea salt Mix
Pane Bianco Sourdough Bread
Sourdough artisan bread will take 12 to 24 hours to produce. It is a no-knead dough that requires little experience because it is no-knead. Make it the night before and bake it the next day for fresh bread at dinner.
Bammers and Pebbs Carrots
Carrots and the health they bring can be flavorful and delicious. Quick spicy pickled carrots with jalapenos are a treat to accompany your sandwich or chips and salsa.
Fresh Tomatillo Salsa Verde
Tomatillos are very versatile. Used fresh or roasted they have a tart, sweet flavor that can be used in this Fresh Tomatillo Salsa Verde or chili verde sauce for enchiladas or tamales. Try just dipping your chip into this flavorful salsa and it will take you to an exotic place, warm and tropical.
Old Fashion Molasses Cookie
There is nothing like a chewy, spicy molasses cookie. Not only for the holidays but for all year round.
French Macaron
I adore these beautiful French Macarons. They are finicky to make, however. If you live in the Northwest as I do, moisture is your enemy. They can not develop skin on the top and when you bake they will crack. That is a nasty problem that I get often when I have a desire for this delectable cookie and bake them when it's raining. But I've figured out a solution. My oven has a dehydration setting, the temperature is 150 degrees, with convection air flowing. You can try doing the same thing in a convection oven with a very low
