Gluten-, Egg-, and Dairy-Free and Vegan Chewy Chocolate Chip Cookies


1/2 cup white sugar
1/2 cup brown sugar
1/2 cup coconut oil (butter would also work)
1/3 cup coconut milk (or rice, almond, or real milk)
2 teaspoons vanilla
3/4 cup white rice flour
1/3 cup coconut flour
2 tablespoons potato starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chocolate chips

Mix together the sugars and oil. Add the milk and vanilla and mix until well combined.
Mix together the dry ingredients and add the the sugar mixture. Add the chocolate chips.
Allow the dough to rest for 20 minutes. Preheat the oven to 350ºF. Bake cookies on a well greased cookie sheet for about 10 minutes or until desired doneness is reached.


Soy Glazed Chicken Thighs With Asparagus and Scallions



2 teaspoons aniseed
4 garlic cloves, finely chopped
¼ cup fresh lime juice, plus wedges for serving
¼ cup reduced-sodium soy sauce
2 tablespoons honey
8 chicken thighs (about 4 lb.)
1 bunch asparagus (about ¾ lb.), trimmed
2 bunches scallions, trimmed
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
½ cup fresh cilantro leaves with tender stems


Toast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool; finely chop.
Whisk garlic, lime juice, soy sauce, honey, and aniseed in a large bowl. Add chicken and toss to coat. Let sit at least 30 minutes.
Preheat oven to 450°. Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down. Roast until fat begins to render, 15–20 minutes. Turn chicken skin side up and continue to roast, basting occasionally with pan drippings, until chicken is cooked through and deeply browned, 15–20 minutes longer.
After turning chicken, toss asparagus and scallions with oil on another rimmed baking sheet; season with salt and pepper. Roast, shaking pan halfway through, until tender, 10–15 minutes (thinner stalks will cook more quickly).
Transfer chicken to a platter. Pour any pan juices into a glass measuring cup. Let sit a few minutes, then spoon off fat from surface.
Spoon pan juices over chicken and serve with asparagus, scallions, cilantro, and lime wedges.

DO AHEAD: Chicken can be marinated 1 day ahead. Cover and chill.


Prawn Tikka Masala


Ingredients: (Serves 2-4)

1/2 lb large prawns (I had about 6-8 extra large/king sized prawns)
For marinade:

a sprinkle of salt
2 teaspoon ginger paste (or grated fresh ginger)
1 teaspoon garlic paste
1 teaspoon red chili powder (adjust to taste)
1 teaspoon lemon juice
1/2 teaspoon turmeric
1 teaspoon garam masala
1.5 teaspoon oil

For the sauce:

2- 2.5 tablespoon oil
about 8-10 methi/fenugreek seeds
1/2 teaspoon cumin seed
1/2 cup packed (8 oz cup), sliced onion in thin half moon
2 large tomatoes, grated (about 3/4 cup of an 8 oz cup)
1.5 tablespoon julienned ginger (use young ginger without too much fiber)
1 green chili pepper, slit
6 heaped tablespoon makhani masala (without dairy)
1/4 cup cream + 3/4 cup skim milk or water
1/2 cup chopped red bell pepper (Optional)
salt to taste
1 teaspoon garam masala
1 teaspoon kashmiri red chili powder (optional)
2 teaspoons kasoori methi/dried methi leaves lightly toasted on the skillet


De-vein and shell prawns. You may leave the tail on. Pat dry. Toss with all ingredients of the marinade except the oil. Let sit for about 15 – 30 minutes.

Add the 1.5 teaspoons of oil in a pan and quickly cook the marinated shrimp, for a few minutes only until they curl and is no more transparent/translucent. Set aside.

Add the rest of the oil to the pan. Add the methi/fenugreek, the cumin seeds and the slit green chili peppers.  When the spices sizzle add the sliced onions and cook them in medium heat until they soften and become translucent. Add the tomatoes, and the julienned ginger. Cook until the tomato has reduced and is rid of all raw taste. The oil should be separating on the sides of the pan at this point. Now add the Makhani Masala , the red chili powder if you are using, kasoori methi and the garam masala. Stir everything in and lower the heat. Cover and cook for about 2-5 minutes until the spice mix has blended well.

Uncover and stir and toss. Adjust salt. Add the cooked prawns to the pan, and the bell peppers if you are using them and toss well for the spice mix to coat the prawns. Cook for only a couple or more minutes. Lower heat and add the cream and the milk. Let it come to a simmer. Toss a few times and remove from heat right away. Finish with more toasted kasoori methi if you wish.


Eggs Benedict on Roasted Brown Mushrooms



Hollandaise sauce

  • 4 tbs White wine vinegar
  • 1 T Tap water
  • 3 Large free-range egg yolks
  • 1 cup Melted butter
  • Pinch Salt
  • Bunch Chives (roughly chopped)
  • 1 Lemon (juice only)

Eggs Benedict

  • 3 T White wine vinegar
  • 4 Large free range eggs
  • 2 English muffins
  • Hollandaise sauce (See recipe above)
  • 4 slices Parma ham, smoked salmon or blanched spinach


To make the hollandaise:

  • Boil the vinegar untill reduced by half.
  • Boil a large pan of water, then reduce to a simmer and place a large bowl on top to create a double boiler.
  • Using a large balloon whisk, beat together the yolks, reduced wine vinegar and water.
  • Beat vigorously until the mixture forms foam, but make sure that it doesn’t get too hot.
  • The aim is to achieve a golden, airy foam (called a sabayon), which forms ribbons when the whisk is lifted.
  • Slowly add the melted butter while whisking.
  • Continue whisking over low heat until all the butter is incorporated and you have a texture as thick as mayonnaise.
  • Finally, whisk in lemon juice, salt and chives to taste.

To make the eggs Benedict

  • Bring a deep saucepan of water to a gentle simmer (at least 1 litre) and add the vinegar.
  • Break the eggs into 4 separate ramekins.
  • Split the muffins and toast them.
  • Swirl the water briskly to form a vortex and slide in an egg into the centre of the vortex.
  • Cook the egg for 2-3 minutes and then remove with a slotted spoon.
  • Repeat with the other eggs, one at a time, re-swirling the water before you slide in the eggs.
  • Spread some sauce on each muffin, scrunch a slice of whatever you chose on the muffin and top with an egg.
  • Spoon over the remaining hollandaise and serve at once.


Eggplant Sicilian-Style



Olive oil
1 large eggplant
1 medium onion
2 garlic cloves
5 tomatoes (Canned in juice (not in sauce) or fresh)
2 T tomato paste
1/4 cup red wine (Optional, if omit use stock or tomato juice)
1 T capers
1 tsp sugar (Start with 1/2 tsp, taste and see if you need more)
3 leaves of kale (Optional)
1 tsp rosemary (Dry or fresh)
Salt and pepper

Cube the eggplant (smallish cubes else it will take a while to cook).  Dice the onion and slice the garlic. Heat the oil in a skillet. Add eggplant, onion and garlic to oil. If using fresh tomatoes, dip them in boiling water to make skin removal easy (or leave skin on if you prefer). Once eggplant is slightly brown and soft, add the tomatoes, paste, wine, capers, sugar, kale and spices. Stir, simmer, taste, and adjust with any ingredients you’d like more of.


Epic Crispy Quinoa Burgers Topped with Sweet Potato Fries, Beer Caramelized Onions + Gruyere



Quinoa Burgers

  • 2 cups cooked red quinoa
  • 1 cup cannellini beans, mashed
  • 1/2 cup panko bread crumbs
  • 1 large egg, lightly beaten
  • 1 clove garlic, grated
  • 1 teaspoon chipotle chile powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon peper
  • 3/4 cup sharp cheddar cheese, shredded
  • 3 tablespoons olive oil
  • 4 of your favorite burger buns
  • 4 eggs cooked to your liking, optional (but recommended)!

Sweet Potato Fries

  • 4 medium sweet potatoes, cut into thin 1/2-inch thick strips
  • 1/2 teaspoon chipotle chile powder
  • 1/4-1/2 cayenne pepper
  • 1/4 teaspoon smoked paprika
  • salt and pepper, to taste
  • 4 tablespoon olive oil

Beer caramelized onions

  • 1 tablespoon butter
  • 2 large sweet onions, thinly sliced
  • 1 cup beer (I used pumpkin beer)


  • In a bowl combine the quinoa, mashed cannellini beans, bread crumbs, egg, garlic, chipotle chile powder, salt and pepper. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal burger patties (I made 5). Place on a plate and put in the fridge.
  • Preheat oven to 425 degrees F.
  • Place cut potatoes in a large bowl and drizzle with oil, chipotle chile powder, cayenne, smoked paprika, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be crispy, but not burnt. If you want perfectly crisp fries I recommend spreading the sweet potatoes on a greased wire rack and baking them as directed above. But this way is a bit of a pain. Keep the sweet potato fries warm until ready to top on the burgers.
  • While the fries cook caramelize the onions. Heat large skillet. Add 1 tablespoon butter over medium-high heat. Add onions and cook about 15 minutes, stirring frequently, until softened.
  • At this point you want to slowly add the beer, let it cook into the onions, add more and let it cook. Do this until the 1 cup of beer is gone or the onions are caramelized to your liking and the beer has evaporated. Remove from the skillet and keep warm.
  • In the same skillet add 1 tablespoon olive oil. Grab the quinoa burgers and cook until golden and crisp, about five minutes per side. During the last minute or so of cooking add the Gruyere cheese, cover the pan and cook 2-3 minutes or until the cheese has melted. My burgers were not crumbly at all and very easy to flip.
  • To assemble the burgers, place each burger on a bun, top with equal amounts of caramelized onions and sweet potato fries. If desired add you egg. EAT!

Tandoori chicken


1 (three-pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
1/2 cup plain yogurt
2 tbsp fresh lemon juice or malt vinegar
1 tbsp minced garlic
1 tbsp peeled and grated or crushed ginger root
1 tbsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp fresh-ground black pepper
2 tsp salt, or to taste
Vegetable oil, for brushing
Fresh cilantro sprigs for garnish
Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish


Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt.

Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. (Do not marinate for longer than 2 days.) Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato, and lemon.

Makes four servings.
Prep time: 8 hours, 45 minutes
Cook time: 45 minutes


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