Pecan-Crusted Chicken with Sautéed Asparagus & Mushrooms

Ingredients:

• 1 cup raw unsalted pecans
• 1 teaspoon ground coriander
• ⅕ teaspoon sea salt, divided
• 1 large egg
• 2 tablespoons plain unsweetened almond milk
• 4-4 ounces chicken thighs, pounded to ½-inch thickness (boneless and skinless)
• 2 tablespoons avocado oil, divided
• 1 shallot, diced
• 6 shiitake mushrooms, stemmed and sliced
• 1 bunch asparagus, trimmed
• 1 teaspoon ground black pepper, divided
• ½ teaspoon onion powder
• ½ teaspoon garlic powder

Instructions:

1. Preheat the oven to 350°F. Add pecans to a food processor and pulse until the mixture resembles coarse flour. Add ⅛ teaspoon salt, onion powder, garlic powder, coriander, and ½ teaspoon pepper to the pecans.
2. Whisk the egg and milk together in a large shallow bowl. Another big shallow plate should be filled with pecan flour. Coat each piece of chicken on both sides by dipping it first in the egg and then in the pecan mixture.
3. Heat ½ tablespoon of oil in a large nonstick skillet over medium-high heat. Cook for three minutes after adding half of the chicken, then turn and cook for three more minutes.
4. Transfer to a baking sheet lined with paper. Add the remaining chicken and repeat in the heated ½ tablespoon oil before transferring to a sheet. Bake until the inside is no longer pink, 5 to 7 minutes.
5. Put the skillet back on the burner and pour in the last tablespoon of oil.
6. Add the asparagus, mushrooms, and shallots.
7. Add the remaining ½ teaspoon of pepper and ¼ teaspoon of salt for seasoning. Sauté for 5 minutes.
8. Serve with barbecue sauce and chicken.

Herb Crusted Paleo Pork Chops

Ingredients:

• 2 tablespoons Paleo spicy mustard
• 6 oz white mushrooms, diced
• 3 scallions, chopped
• ½ cup almond meal
• 2 tablespoons fresh parsley, finely chopped
• 4 4-oz. boneless pork loin chops
• 1 tablespoon coconut oil
• 1 teaspoon black pepper, freshly ground

Instructions:

1. Grease a 9 x 13-inch dish with coconut oil and preheat the oven to 350°F.
2. Place the pork chops in the baking dish after seasoning them with pepper on both sides. Apply mustard on the top of each chop.
3. Combine the parsley, almond meal, green onions, and mushrooms in a medium-sized bowl.
4. Distribute the mixture evenly over the pork chops using a spoon.
5. The pork chops should be cooked through after 40 to 50 minutes in the oven. Serve warm, accompanied by your preferred Paleo side dish.

Lemon Chicken with Artichoke Hearts

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, thinly sliced
• 2 teaspoons cracked pepper
• 3 lemons, 1 sliced and 2 juiced
• 5 garlic cloves, minced
• 1 can artichoke hearts, packed in water (drained)
• 1 tablespoon Italian seasoning
• 1 teaspoon paprika
• ½ teaspoon red pepper flakes
• 8 oz chicken thighs (skin-on, bone-in)

Instructions:

1. Preheat the oven to 425°F.
2. Warm the olive oil in a Dutch oven over medium-high heat. Sauté the onions for 2 to 3 minutes after adding them.
3. After patting the chicken dry, liberally sprinkle it with cracked pepper. Sear chicken in batches for 5 minutes on each side. Set aside.
4. Combine the lemon juice, lemon slices, artichokes, garlic, Italian seasoning, paprika, and red pepper flakes in a bowl and whisk to combine.
5. Pour the lemon-artichoke mixture over the chicken when it has been returned to the Dutch oven. Add a little more freshly ground pepper and Italian spice on top.
6. Place the chicken in the oven and roast it for 30 minutes, uncovered, or until it is thoroughly done. Enjoy it!

Turkey Breakfast Sausage Patties

Ingredients:

• 1 lb ground turkey (90% lean)
• 2 tablespoons maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon ground sage
• ½ teaspoon black pepper
• ¼ teaspoon dried thyme
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon sea salt

Instructions:

1. In a large mixing bowl, combine the ground turkey, sea salt, vinegar, maple syrup, herbs, and spices. Mix the ingredients into the beef with a rubber spatula until they are equally distributed.
2. Make eight equal-sized patties out of the turkey mixture, each weighing approximately 2 ounces and measuring about 3 inches in diameter by ½ inch in thickness.
3. You can use a slider press to produce the patties, or you can form them into balls with your hands and then flatten them. To enable even cooking, try to make sure each patty is the same thickness.
4. Heat a medium skillet over medium heat with ½ tablespoon of olive oil.
5. After heating the oil, add a few sausage patties to the pan without cramming them excessively, and cook for 4–5 minutes, until they are browned on one side.
6. Cook for a further 4–5 minutes, or until the internal temperature reaches 165°F, after flipping the sausage patties.
7. After cooking, take the sausage patties out of the pan and place them aside.
8. Repeat with the remaining sausage patties after adding the remaining ½ tablespoon of oil to the pan. If necessary, lower the heat a little while cooking to keep the sweeteners from burning.
9. Serve them with any fresh veggies or consume as it is.

Protein Loaded Vegetarian Bowl

Ingredients:

• 1 ¾ cups cooked chickpeas, divided
• 2 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground turmeric
• 13 oz potatoes, diced into wedges
• 1 tbsp olive oil, divided
• 1 large beetroot, peeled and chopped
• ¾ medium cauliflower, chopped into florets
• ¼ tsp chili powder
• Pinch of sea salt flakes
• 12 oz silken tofu (about 350 gm)
• 1 tbsp maple syrup/agave
• 1 garlic clove, minced
• 2 scallions, finely chopped
• 1 tbsp fresh dill
• 2.5 tbsp roasted pumpkin seeds
• 1 tsp black sesame seeds
• Pinch of fresh ground black pepper

Preparation:

1. After gathering all the ingredients, preheat the oven to 400°F (or 204.44°C) using the fan assist mode.
2. Lay parchment paper on a large empty baking tray to prepare the potatoes first.
3. Combine most of the spices such as smoked paprika, cumin, turmeric, chili powder and salt in a small bowl.
4. Add half of the olive oil and half of the prepared spice mixture to the diced potatoes. After uniformly distributing the potatoes on the tray, bake them for 20 minutes on the top rack.
5. Prepare the beetroot by lining a smaller dish with parchment paper while the potatoes bake. Peel and slice the beets into small pieces, then arrange on the tray.
6. Place this tray on the middle rack in the oven and broil for about 30 minutes.
7. Once that is done, remove this tray from the oven and let it cool for about 10 minutes.
8. Add one cup of chickpeas along with the cauliflower florets, with the remaining olive oil and spice mixture in that same bowl of the potatoes.
9. Place this mixture on the potato tray and return to the oven.
10. Bake for another 20 to 25 minutes, till the chickpeas are crunchy and the veggies are golden.
11. In a high-speed blender, combine roasted beetroot, silken tofu, remaining ½ cup chickpeas, lime juice, maple syrup/agave, minced garlic, and salt. Blitz until smooth.
12. Pour the sauce into serving dishes. Top it with roasted potatoes, chickpeas, and cauliflower. Sprinkle with chopped spring onions, fresh dill, pumpkin seeds, and a pinch of freshly ground black pepper. Relish your protein loaded bowl of deliciousness.

Loaded Almond, Tofu and Quinoa Bowl

Ingredients:

• 1 block firm tofu, drained
• ¾ cup cabbage, shredded
• ¾ cup red bell pepper, sliced
• 1 cup sweet corn, boiled
• 1 ½ medium carrot - peeled and thinly sliced
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• ¼ tsp garlic powder
• ¼ tsp ground ginger
• 3 cups cooked quinoa (about 1 cup uncooked quinoa)
• ⅓ cup almond butter
• 2 tbsp rice vinegar
• 2 tsp maple syrup/agave
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• ⅓ tsp garlic powder
• ¼ tsp red chili flakes
• 3 tbsp coconut milk
• 2 tsp hemp seeds (optional)
• 1 tsp sesame seeds (optional)

Preparation:

1. Preheat the oven to 180°C, or 350°F. Prep a baking sheet with greased parchment. Place it aside for some time.
2. Cook 1 cup of quinoa according to the directions given on the package.
3. After putting the tofu on a plate and wrapping it in absorbent kitchen paper, add a substantial weight on top of it, such as the back of a small pan or any hardcover book. Wait for 10 minutes.
4. Meanwhile, make the tofu marinade by whisking together sesame oil, cornstarch, garlic powder, and ginger.
5. Divide the drained tofu into cubes and put them in a bowl with the marinade. Mix to coat the tofu. Set aside for 10 minutes.
6. Avoid touching the tofu cubes as you arrange them on the baking sheet. Bake for 25 to 30 minutes, turning them halfway through, or until they are golden and crispy.
7. Meanwhile, finely chop the cabbage, red bell pepper, and carrots. Keep aside.
8. Boil the corn along with that.
9. Combine all the ingredients for the almond butter dressing in a non-stick saucepan. Then set it to low-medium heat and keep whisking for it to mix. Cook it till it is slightly thickened.
10. Mix the baked tofu cubes into the creamy sauce.
11. To assemble the bowls, place ¾ cup cooked quinoa in the bottom of each bowl, followed by an equal amount of tofu and raw veggies.
12. To add more crunch and protein, sprinkle the hemp and sesame seeds on top (optional).

Citrus Roasted Veggie & Hummus Bowl

Ingredients:

• 1 cup cauliflower florets
• 1 cup broccoli florets
• 2 cloves garlic, thinly sliced
• ½ cup diced red bell pepper
• ½ cup diced zucchini (1-inch)
• 1 ½ tsp lemon zest
• 2 cups quinoa, cooked
• 1 cup hummus
• 3 lemon wedges
• 1 small avocado
• 1 tbsp olive oil
• 1 tsp dried oregano/Italian seasoning
• Pinch of salt

Preparation:

1. In case you would like to make the hummus if it is not available to you at the time, here is the recipe (otherwise, feel free to skip to step 2 if you have it at hand): Take one can of chickpeas that would be of 15 ounces or so. Then, make sure to drain the chickpeas and reserve some (about ¼ cup) of the liquid before draining them. Now add the drained chickpeas and the liquid that you have reserved to a food processor or high-speed blender. Combine some lime juice, tahini, garlic, ground cumin, chili powder, olive oil and salt to that blender/food processor. Blitz for about 2 to 3 minutes until you get a smooth and creamy texture.
2. Preheat the oven to 425°F to 218°C before you delve into seasoning and chopping.
3. Take a rimmed baking tray and spread the cauliflower florets, broccoli florets, and the cloves of garlic on it. Season these veggies with salt and pepper. Also, drizzle some oil and give them a good toss so that everything is coated nicely. Roast these veggies for about 10 minutes.
4. Now, add in the bell pepper and the zucchini to the baking tray. Roast for another good 10 to 15 minutes, until all the vegetables are slightly on the tender side. They should also be lightly golden in colour.
5. Grate some lime zest over these roasted vegetables and set them aside to cool for 2-3 minutes before arranging them in the bowls.
6. Split the roasted vegetables into four single-serving containers.
7. Top with half a cup of quinoa and a quarter cup of hummus, followed by a lemon slice in each bowl.
8. Serve by squeezing the lemon wedge over the bowl and adding the diced fourth of an avocado on top. Enjoy this tangy and healthy vegetarian bowl for lunch!

Salmon Fried Rice

Ingredients:

• 3 tablespoons olive oil
• 1 cup frozen baby peas
• 2 large eggs, beaten
• 2 tablespoons low-sodium soy sauce
• 3 cups leftover rice pilaf, or cold cooked rice (can also use brown rice or cauliflower rice)
• Fried egg/Sunny side up (optional, for serving)
• 1 (7-ounce) can red salmon, drained

Preparation:

1. Get the ingredients together while searching for a heavy skillet or a wok.
2. Olive oil should be heated in a heavy skillet or wok over medium-high heat. Prior to adding the oil, make sure the wok or skillet has been heated up. Then, when you pour in the oil, the oil should be coating the bottom and sides of the pan.
3. Slowly, stir-fry the cold cooked rice or leftover rice pilaf for a few minutes to warm it up.
4. Stir-fry the frozen peas and salmon for 3 to 5 minutes, or until the peas are heated.
5. Add the beaten eggs after pushing the mixture to the sides of the skillet or wok. Avoid packing the pan too full because it would be difficult to stir-fry.
6. Stir the eggs into the rice mixture after scrambling them until they are barely set. Serve after adding soy sauce and stirring for a minute or two more.
7. You can add another fried egg on top of it for some extra protein.

Shakshuka

Ingredients:

• 1 (28 oz) can diced tomatoes
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 tablespoons tomato paste
• 8 eggs
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 ½ teaspoons sweet paprika
• 1 red bell pepper, seeded and diced
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• 3 tablespoons fresh parsley, chopped (plus more for serving)

Preparation:

1. In a large skillet, heat the olive oil over medium-high heat. Sauté the diced bell pepper and onion for about five minutes, preferably until they are tender and transparent. Stir regularly. Add the garlic and cook for another minute, stirring constantly.
2. Add the cayenne, paprika, ground cumin, chili powder, black pepper, and salt. Mix thoroughly to combine everything.
3. Stir in the diced tomatoes and liquids, and bring to an easy simmer. Lower the temperature to medium-low. Mash the tomatoes, bell peppers, and onion into small pieces with a potato masher. Simmer until the liquid is reduced by half or more, stirring periodically.

Fruity Peanut Butter Pitas

Ingredients:

• ½ medium apple, thinly sliced
• ½ medium firm banana, sliced
• ¼ cup peanut butter
• ⅛ teaspoon each ground allspice, cinnamon, and nutmeg
• 2 whole wheat pita pocket halves

Preparation:

1. Combine the peanut butter, ground cinnamon, ground nutmeg, and allspice in a small bowl.
2. Insert the apple and banana slices within the pita bread pieces.
3. You can also toast/grill the pita pocket halves in a toaster/grill to make the peanut butter more melty and gooey.

Black Bean Burgers

Ingredients:

• ½ cup small red onion, peeled and finely chopped
• 2 cloves garlic, minced
• 1 tablespoon + 2 teaspoons olive oil, divided
• 4 ounces white button mushrooms, finely chopped
• 1 (15-ounce) can black beans, rinsed and drained
• ⅔ cup Panko breadcrumbs
• 1 egg white
• 2 teaspoons low-sodium steak seasoning

For serving:

• Hamburger buns
• Sliced Cheese
• Fresh baby arugula
• Tomato slices
• (and/or other desired toppings)

Preparation:

1. In a large pan, heat 2 teaspoons of oil over medium-high heat. Add the onion and mushrooms, and cook for four to five minutes, stirring periodically, until the onion is transparent and tender.
2. Add the garlic and continue to sauté it for one to two more minutes, stirring now and again, until it becomes aromatic.
3. After taking the mixture off of the stove, set it aside and drain off any remaining oil or juice.
4. Use a potato masher or the back of a spoon to roughly mash the black beans in a large mixing dish while the mushroom mixture cooks.
5. Stir thoroughly until the cooked mushroom mixture, breadcrumbs, egg white, and steak spice are all combined. If the mixture appears excessively moist, use a couple of additional scoops of breadcrumbs to aid in binding.
6. With your hands, form each of the four equal parts (each will be around half a cup) into huge patties. Set aside.
7. After cleaning, put the pan back on the burner and add the remaining 1 tablespoon of oil.
8. Heat it over medium-high heat. Carefully place the black bean burgers in the pan and cook for 5 to 6 minutes on each side, turning once. You might have to do this in batches if your pan isn't large enough to accommodate all four burgers.
9. Take off the heat and serve the burgers on buns right away, garnished with fresh arugula, sliced cheese, tomato slices, or whatever else you like.

Hot & Creamy Chicken Soup

Ingredients:

• 5 cups reduced-fat milk (can also use non-dairy milk)
• 1 cup sour cream
• ⅓ cup Louisiana-style hot sauce
• 3 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
• 3 cups cooked chicken, shredded (would be about a pound in total)
• Celery, sliced or cilantro, chopped (optional)
• Extra hot sauce (optional)

Preparation:

1. Combine the milk, cream of chicken soup, shredded chicken, sour cream, and hot sauce in a 5-quart slow cooker.
2. Cover and cook on low for four to five hours, preferably until heated through and flavors are combined.
3. Serve with extra hot sauce and celery on top if you like.

No-Bake Oreo Cheesecake

Ingredients:

• 28 Oreo cookies, crushed
• 6 ½ tablespoons butter, melted
• 1 package (8 ounces) cream cheese, softened
• ¾ cup sugar
• 1 cup 2% milk
• 1 cup sweetened whipped cream
• 10 Oreo cookies, coarsely chopped
• 1 envelope unflavored gelatin
• ⅓ cup cold water

Preparation:

1. In a small bowl, combine the crushed cookies and butter. Press onto the bottom of a 9-inch springform pan that has been buttered. Refrigerate until you are ready to use it.
2. Sprinkle the gelatin over the cold water in a small saucepan and leave it for a minute.
3. Over low heat, heat and whisk until the gelatin is fully dissolved. Give it five minutes to stand.
4. Beat the cream cheese and sugar together in a big bowl until smooth, then slowly pour in the milk. Add the gelatin mixture and beat. Add the chopped cookies and whipped topping and fold. Spoon the filling onto the crust.
5. Cover and refrigerate overnight. Loosen the sides of the cheesecake with a knife and remove the rim from the pan.
6. Add more chopped cookies and whipped topping as garnish, if you would like that.

White Chocolate Mousse with Raspberries

Ingredients:

• 10.58 ounces white chocolate
• 300 ml double cream
• 7.05 ounces raspberries

Preparation:

1. White chocolate can be melted in a microwave or in boiling water, using the double boiler method.
2. Next, keep whipping the cream until it forms soft peaks.
3. Fold the melted chocolate into the whipped cream with a metal spoon until well combined.
4. Using the back of a fork, smash the raspberries in a bowl.
5. Take three to four small glasses where you would like the mousse to set in.
6. Divide half of the mousse mixture between each glass and smooth the mixture to a level surface.
7. Place a thin layer of crushed raspberries on top of the first layer of mousse in each glass.
8. Using the remaining mousse, add a second layer to each glass and level the surface.
9. Add the remaining crushed raspberries over top.
10. Place in the refrigerator to chill for at least one hour before serving.

No-Bake Lemon Cheesecake

Ingredients:

• 2 cups graham cracker crust
• 1 batch of cooled lemon curd (can be made at home or bought at store)
• 3 cups whipped cream
• 2 (8 ounce) cream cheese, room temperature
• 1 (14 ounce) can of Sweetened Condensed Milk
• ⅓ cup lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract

Preparation:

1. In a mixing dish, combine the cream cheese and sweetened condensed milk until creamy and silky.
2. Blend well after adding the vanilla and lemon juice. The mixture should ideally thicken at this point.
3. Pour the mixture into the prepared graham cracker crust.
4. Top with ¾ of the lemon curd mixture.
5. Chill for two hours or overnight. The most ideal time is two to three hours to get the best taste and texture.
6. Slice and serve with a spoonful of whipped cream.

Chocolate Mousse

Ingredients:

• 3 egg yolks
• ¼ teaspoon sea salt
• 8 ounces dark chocolate bars, chopped
• ½ teaspoon espresso powder (optional)
• 1 ½ teaspoon vanilla extract (optional)
• Chocolate chips and raspberries, for serving
• ¼ cup granulated sugar, divided
• 2 ½ cups heavy cream, divided

Preparation:

1. The egg yolks and ¼ cup sugar should be whisked together in a medium bowl for approximately one minute, or until the sugar dissolves and the mixture lightens in color.
2. In a small pot, add 1 cup heavy cream and salt and boil over medium heat until barely simmering. Look for little bubbles around the sides of the saucepan; don't bring it to a boil. When it's simmering, turn off the heat.
3. Whisk continuously to temper, then gradually pour ¼ cup of the heated cream mixture from the pot into the egg mixture.
4. Pour the warmed egg mixture into the pot with the heavy cream, stirring well to incorporate. Bring the mixture back to medium-low heat, swirling often with a rubber spatula to scrape down the bottom and corners of the pan, until it thickens just enough to coat the spatula (at 160° to 180°F).
5. Take off the heat and make sure the chocolate and espresso powder are melted by stirring them in. After moving to a large bowl, chill for 20 minutes, stirring occasionally, until just beginning to cool. If refrigerated for too long, the chocolate will harden.
6. Combine the remaining 2 tablespoons sugar, vanilla, and 1 ½ cups heavy cream in a separate large mixing bowl. Whip the cream with an electric handheld mixer until it is frothy and forms soft peaks.
7. Keep ½ cup of the whipped cream in the fridge for serving.
8. Add a generous amount of the whipped cream to the chocolate mixture and stir until well blended.
9. After adding the remaining whipped cream, scoop the chocolate mixture off the bottom of the bowl with a rubber spatula and fold it over the cream. Repeat the folding motion around the entire bowl until the cream and chocolate are fully blended.
10. Divide the mixture evenly among 6 ramekins or dessert glasses. Serve immediately or chill for up to 1 hour.
11. If desired, top with chocolate chips, whipped cream, and raspberries.

Traditional Fluffy Pancakes

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of sugar
• 1 tablespoon of baking powder
• ½ teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons melted butter
• 1 teaspoon of vanilla extract

Instructions:

1. Mix the flour, baking powder, sugar, and salt in a big bowl.
2. In a separate bowl, beat the egg before adding the milk, melted butter, and vanilla essence.
3. You want your batter to be light and fluffy, so don't overmix it; merely mix it until the majority of the large lumps are gone.
4. Before you begin cooking your pancakes, make sure that the griddle or skillet you are using is hot.
5. After preheating it over medium heat, reduce the heat to low-medium heat and wait for a few minutes before adding the butter and starting to cook the pancakes.
6. The ideal cooking temperature for pancakes is medium-low heat, not high. Hold off on flipping until the bubbles begin to develop on top.
7. Serve them piping hot with maple syrup and whipped cream! You can also serve them with blueberries, strawberries, and any other fresh fruits of your choice.

Banana Pancakes

Things To Note:

• You can use any kind of flour you want for these pancakes; it can be the most commonly used all-purpose flour, whole wheat flour, oat flour, or buckwheat flour. If you want to make them gluten-free, buckwheat or oat flour is the way to go. It is important to note, though, that buckwheat flour has a somewhat distinctive flavour. Oat flour is comparatively subtle in taste.
• A pinch of salt is necessary to add a certain depth to this recipe of pancakes. It might not be detectable when you taste the pancake, but you will definitely feel like something is missing if you leave it out.
• Overripe bananas are the best for making banana pancakes, just as they are the best when you make banana bread. They ideally should have a few brown spots. They impart a richer and sweeter flavour to the pancakes, which also allows you to avoid sugar if you wish to.

Ingredients:

• 2-3 medium-to-large overripe bananas
• 4 large eggs
• 1 cup flour
• A pinch of salt
• 1 tablespoon white sugar (optional)
• 2 teaspoons baking powder (optional)
• 1 cup milk
• Butter or vegetable oil (for cooking)

Instructions:

1. Using a large fork, mash the banana in a medium mixing bowl until it is glossy and relatively smooth. Whisk the eggs into the banana until they are evenly mixed.
2. In a bowl, mix together flour, baking powder, white sugar, and salt. In a second bowl, combine the banana-egg mixture with the milk, and the vegetable oil. The batter will be slightly lumpy after stirring the flour component into the banana mixture.
3. Heat a frying pan or griddle that has been lightly greased over medium-high heat. Using about a quarter of a cup for each pancake, ladle or spoon the batter onto the griddle.
4. Cook for 3 to 5 minutes on each side, or until pancakes are golden brown. Plate up and serve hot with any toppings that you would like to incorporate.

Blueberry Pancakes

Ingredients:

• 1 cup of all-purpose flour
• 2 tablespoons of sugar
• ½ tablespoon of baking powder
• ¼ teaspoon of salt
• 1 cup of milk
• 1 large egg
• 2 tablespoons melted butter
• ½ cup of frozen or fresh blueberries

Instructions:

1. In a large bowl, sift together the flour, baking powder, sugar, and salt. In a small bowl, combine the egg and milk. Stir the egg mixture into the flour mixture just until they are somewhat mixed. Fold in blueberries after stirring in melted butter. Give it a full hour.
2. Heat a nonstick skillet or griddle that has been lightly greased over medium-high heat.
3. Use about ¼ cup of batter per pancake when pouring or scooping the batter onto the heated griddle.
4. Cook until bubbles form on the surface, then turn and continue cooking until both sides are golden brown. Have them warm with fresh blueberries and maple syrup!

Baklava

Ingredients:

• 1 ½ pounds walnuts, finely chopped (can substitute walnuts with pistachios too)
• ½ cup sugar
• ½ teaspoon ground cinnamon
• 2 cups sugar
• 2 cups water
• 1 cup honey
• 1 tablespoon lemon or orange zest, grated
• ⅛ teaspoon ground cloves
• 1 pound butter, melted, divided
• 2 packages (16 ounces each, 14x9-inch sheet size) frozen phyllo dough, thawed

Preparation:

1. Put the walnuts, sugar, cloves, and cinnamon in a small bowl and set aside. Brush a 15x10x1-inch baking pan with butter. Unroll 1 package of phyllo dough and cut it into a 10-1/2x9-inch rectangle. Repeat with the remaining phyllo. Discard the scraps.
2. Line the bottom of the prepared pan with two sheets of phyllo dough (they will overlap slightly). Apply a coating of butter. Repeat layering fourteen times. (To avoid drying out the sheets, cover the dough with a damp cloth until ready to use.)
3. Add two cups of the walnut mixture and spread. Place five phyllo dough layers on top, coating each one with butter.
4. Spread with the remaining walnut mixture. Place a single sheet of phyllo dough on top and smear with butter. Repeat fourteen times.
5. Cut into 2-1/2-inch squares, then diagonally divide each square. Brush the rest of the butter over top. Bake at 350 degrees for 40-45 minutes, or until golden brown.
6. Heat the syrup ingredients in a large pot until they boil. Lower the heat and simmer for ten minutes. Cool syrup to lukewarm after straining it and removing the zest. Pour syrup over the warm baklava.

Cannoli

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 egg white
• 8 cups vegetable oil, for frying
• 32 ounces whole milk ricotta, strained
• 1 ½ cups powdered sugar
• ¾ cup mini chocolate chips
• ¼ teaspoon ground cinnamon
• Chopped pistachios (optional)
• 1 ½ granulated sugar
• ¼ teaspoon salt
• 3 tablespoons unsalted butter, divided
• ⅓ cup marsala wine
• 1 large egg

Preparation:

1. In a food processor, combine flour, sugar, and salt. Pulse in short spurts around ten times. Add the butter and pulse in quick bursts until no clumps of butter remain.
2. Combine the marsala wine and the whole egg. Blend to combine, then add more wine until the dough forms a soft rough mass.
3. Form a spherical shape and place in an oiled bowl. Allow to rest at room temperature for at least 30 minutes, preferably up to 2 hours.
4. Heat 1 ½ cups of vegetable oil in a big pot to 345 to 355 degrees.
5. Roll out the dough very thinly onto a lightly floured surface (about 1/16 inch) while working with half of it at a time and keeping the other half covered in the bowl.
6. Cut the dough into rounds with a 4-inch cookie cutter. Spray the cannoli forms with cooking spray, then wrap individual dough circles around them, coating approximately ¾-inch of one end lightly with egg white. Press the edge against the other side.
7. Carefully submerge the shell with metal tongs in hot oil and fry it for one to two minutes, or until golden brown and crisp. Keep an eye on the oil temperature to prevent burning the shells. You can cook up to six at once.
8. Take the cannoli shell out of the oil with metal tongs, allowing the oil to return to the saucepan, and then place it on paper towels to drain.
9. Wrap a paper towel around the shell to gently slide it off of the mold (or folded layers of paper towels) while holding it in place with wire tongs.
10. Allow forms to cool before repeating the process with the remaining dough circles. You can remove extra flour from scraps, press them back together, cover them in a bowl, and let them rest for at least 10 minutes before reusing.
11. Now for the cannoli filling, combine the strained ricotta, powdered sugar, chocolate chips, and cinnamon in a mixing bowl and fold and whisk. Let cool on a wire rack before adding the cannoli filling.
12. Pour into a piping bag that has a big round tip attached. Filling should be piped into chilled cannoli shells.
13. Decorate with melted chocolate around the borders, chopped pistachios, mini chocolate chips, or powdered sugar on top.

Gulab Jamun

Ingredients:

• 1 cup whole dry milk powder
• 2 tablespoons all-purpose flour
• 2 green cardamom pods, crushed
• 1 teaspoon rose water
• ¼ teaspoon lemon juice
• Chopped pistachios and rose petals (optional)
• Oil for deep frying
• ⅛ teaspoon baking powder
• 1 tablespoon ghee
• 6 tablespoons whole milk
• 1 cup sugar
• 1 ½ cups water

Preparation:

1. Mix the flour, baking powder, ghee, and milk powder in a big bowl. To create a stiff dough, slowly whisk in 1 tablespoon of milk at a time. Don't knead the dough if it's sticky; instead, use greased hands to combine it lightly. Place a moist towel over it and let it sit for five minutes.
2. Meanwhile, put the cardamom pods, water, and sugar in a big saucepan over medium-high heat. Heat until it boils. Lower the heat and simmer for 5 to 6 minutes, uncovered, until syrupy. Take off the heat. Add lemon juice and rose essence and stir.
3. Roll the dough into 1-inch balls with oiled hands, being careful not to let the dough crack. Heat the oil in a deep-fat fryer or electric skillet to 350°F.
4. Balls should be fried four to five at a time until golden brown on all sides. Transfer to paper towels for a minute to drain and cool. Add to the sugar syrup. Repeat with the remaining dough.
5. Soak the jamuns in the syrup for at least two hours, or cover and keep them in the refrigerator overnight.
6. Place the jamuns in a serving bowl and pour the remaining syrup from the saucepan over them. Add rose petals or pistachios as a garnish if you would like. It can be served warm or cold, according to your preference.

Dairy-Free Pumpkin Pie

Ingredients:

• 3 large eggs
• 2 cups fresh pumpkin puree
• 1 cup full-fat coconut milk
• 1 tablespoon granulated sugar
• ½ cup vegan butter sticks, chilled and divided
• ¼ cup ice-cold water
• 1 teaspoon vanilla extract
• ¾ cup light brown sugar
• ½ teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 ½ teaspoons pumpkin pie spice
• 1 ¼ cups all-purpose flour
• ½ teaspoon sea salt

Instructions:

1. First, we start by preparing the crust.
2. In a food processor, add the flour, sugar, and salt; pulse to mix.
3. After adding the vegan butter and cold water, pulse the mixture until it starts to stick together, has the consistency of coarse grain, and holds together when pinched.
4. After removing the crumbly dough from the food processor, shape it into a circular disk.
5. Refrigerate for at least 60 minutes or overnight after wrapping in plastic wrap.
6. Beat the eggs in a big bowl.
7. Add the pumpkin, vanilla essence, and coconut milk and whisk until well blended.
8. Mix in the sugar, salt, cinnamon, and pumpkin pie spice and thoroughly blend it until completely combined.
9. In case you don’t have the pumpkin pie spice; you can make a tablespoon by adding 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, and ½ teaspoon allspice.
10. Preheat the oven to 425°F.
11. Grease a pie pan lightly and put it aside.
12. Using a pastry cloth or a well-floured surface, roll out your pie dough to the size of your pie plate.
13. Gently move the dough to the pie plate, then form the crust into the desired shape.
14. Cover the pie dough with a pastry shield after pouring the filling into the unbaked crust.
15. Bake at 425°F for 15 minutes.
16. Lower the oven temperature to 350°F and bake for another 50 to 60 minutes, up to when a knife inserted into the center comes out clean.
17. It may still be a little wobbly, but it will solidify as it cools.
18. Let the pie cool for two hours on a wire rack. Serve immediately or keep refrigerated until ready.

Dairy-Free Lemon Blueberry Cheesecake Bars

Ingredients:

• 1 cup rolled oats
• ½ cup almond flour
• ¼ cup coconut oil, melted
• 2 tablespoons maple syrup
• Pinch of salt (for the crust)
• 1 ½ cups dairy-free cream cheese (like cashew or almond-based)
• ½ cup fresh blueberries
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt (for the filling)
• ¼ cup coconut milk (or any dairy-free milk)
• ¼ cup maple syrup

Instructions:

1. Preheat your oven to 350°F (175°C). Use parchment paper to line an 8 x 8-inch baking tray.
2. To prepare the crust, combine the oats, almond flour, melted coconut oil, maple syrup, and salt in a mixing bowl. Stir until all of the ingredients are properly blended.
3. Evenly press the crust mixture onto the pan's bottom, then bake it for 10 to 12 minutes, or until it's golden brown.
4. Make the filling while the crust cools. The dairy-free cream cheese, coconut milk, maple syrup, blueberries, lemon zest, lemon juice, vanilla extract, and salt should all be blended until smooth and creamy in a blender or food processor.
5. Using a spatula to smooth the top, pour the creamy filling over the chilled crust.
6. Bake for 20 to 25 minutes, or until the center is set and the edges are just beginning to turn brown.
7. Allow the bars to cool fully at room temperature, then chill them for a minimum of two hours before cutting them into squares.
8. Serve with a sprinkle of lemon zest or additional fresh blueberries as a garnish.

Dairy-Free Orange Creamsicle Pie

Ingredients:

• 1 cup Oreo baking crumbs
• 2 tablespoons vegan margarine, melted
• 1 ½ cups cultured coconut
• ½ teaspoon orange extract
• 1 ¾ cups dairy-free whipped topping
• ½ 10 oz - can mandarin orange segments (for the filling)
• ½ 10 oz - can mandarin orange segments (optional, as garnish)
• 3 tablespoons honey
• 1 cup orange juice from concentrate or fresh
• ½ cup dairy-free whipped topping (optional, as garnish)
• 1 tablespoon Oreo baking crumb sprinkles (optional, as garnish)

Instructions:

1. Apply non-stick cooking spray to a 9-inch pie pan to prepare the crust. Melt the butter and stir in the Oreo baking crumbs until they stick together. Only the bottom of the pie pan should be pressed; do not press the sides! Put in the fridge for ten to fifteen minutes. Prepare the filler in the interim.
2. Heat the orange juice and honey in a saucepan over medium heat, stirring often, until they are reduced by half.
3. After reducing the honey and orange juice mixture by half (to a thick syrup) for around twenty-five to thirty minutes, turn off the heat and let it cool to room temperature.
4. Combine the orange extract and the cultured coconut in a large mixing bowl. Add the chilled orange juice syrup and whisk to combine.
5. Then mix in the whipped topping, whisking until just blended.
6. After using paper towels to pat dry the oranges, use a large spoon to gently stir them into the mixture.
7. The orange creamsicle mixture should be poured over the Oreo pie crust and frozen for 6 to 8 hours or overnight.
8. Add Oreo baking crumbs, coconut whipped cream, and orange segments as garnish before serving.

Nut Butters

• Peanut Butter
• Almond Butter
• Cashew Butter
• Hazelnut Butter

Gluten-Free Flour

• Rice flours are a great substitute for making any kind of Asian dish. Brown rice flour is a key ingredient in a gluten-free flour blend while a smooth and creamy consistency can be achieved by thickening sauces, gravies, and soups with white rice flour. You can easily make white rice flour by grinding white rice.
• Foods that are fried are coated with white rice flour, which gives them a crispy, golden-brown appearance.
• Meat coatings, gravy, custard, and gluten-free flour blends can all be made with tapioca flour.
• Due to health concerns, potato starch has been phased out of both white rice flour blends and gluten-free flour blends so please try to avoid using potato starch if you can.
• Blends of gluten-free flour that don't contain nightshade employ arrowroot starch or flour.
• Although it is a popular grain-free flour, coconut flour is not frequently utilized.
• For baking, two types of almond flour are recommended.
• Many gluten-free baking recipes call for xanthan gum, which functions similarly to gluten in baked goods. Xanthan gum is necessary for gluten-free baking but is absent from the nightshade-free flour blend. Unless it is already included in a blend, xanthan gum should not be left out of baked goods since it functions similarly to gluten.

Spices

• Cardamom
• Turmeric
• Cayenne Pepper
• Anise
• Carrom Seeds
• Cinnamon Stick
• Ground Cinnamon
• Garam Masala
• Curry Cube/ Curry Masala
• Nutmeg
• Cumin Seeds
• Smoked Paprika
• Bay Leaves
• Dried Herbs, like Thyme, Parsley or Oregano

Dairy-Free Milk

• Unexpectedly, canned coconut milk can be used for a variety of purposes. It is ideal for curries, stews, baked goods, puddings, savory side dishes, and even homemade coconut whipped cream because of its rich, thick, and creamy consistency! The coconut milk that comes in a box is typically less viscous and nearly always contains chemicals or preservatives.
• Oat milk is great when used in any smoothie or shake. Compared to other plant-based milks, it is more appealing to consume straight since it is smooth and creamy. People have been enjoying it on its own or as a component of other drinks. Oat milk comes in a wide variety of flavors and brands due to its increasing popularity. Both sweetened and unsweetened are excellent places to start if you want to consume it and think of it as an alternative to dairy milk.
• Another alternative to oat milk is almond milk, that can usually be consumed as a beverage and used if you don’t personally prefer the taste of oat milk.
• Made from hemp seeds and water, another plant-based milk is hemp milk with a creamy texture and nutty, earthy flavor. Compared to full cow's milk, hemp milk has fewer calories, protein, and carbohydrates while still containing vital elements including protein, healthy fats, vitamins, and minerals. It is a complete protein since it includes all of the required amino acids. Omega-3 and omega-6 fatty acids, which are necessary for biological processes and can only be acquired through diet, make up the majority of the unsaturated fat in hemp milk. It is definitely a pantry essential if you are a vegan and on a gluten-free diet.

Ricotta Gnocchi With Garlic and Walnuts

Ingredients:

• 2 cups of ricotta
• 1 large egg yolk
• 2 cups baby spinach, chopped
• 1 cup fresh basil, chopped
• 1 cup all-purpose flour
• 3 to 6 tablespoons of all-purpose flour (for surface and if needed; extra)
• ¼ cup grated Parmesan, plus more for serving
• Pinch of kosher salt
• Pinch of freshly ground pepper

• ¼ cups walnuts, roughly chopped
• 2 cloves garlic, thinly sliced
• 3 tablespoons olive oil

Preparation:

1. Add the egg yolk and ricotta in a big mixing container. Combine 1 cup flour, Parmesan cheese, spinach, basil, and ¼ teaspoon each salt and pepper. Don't overmix; just fold until the dough is soft but not sticky. Add the last 2 to 4 tablespoons of flour and fold as necessary.
2. Dust a large baking sheet with flour. Roll the dough into two logs, each about 8 inches long and 1 inch broad, using lightly floured hands. Slice the dough into 1-inch pieces, place it on the prepared baking sheet, and then chill it for 30 minutes with a loose plastic cover.
3. In the meantime, heat the oil in a medium skillet over medium heat. Stir for 2 minutes after adding the walnuts. Add the garlic and stir-fry for 1 minute, until the garlic is golden brown and the nuts are just beginning to toast, then turn off the heat.
4. Bring a large saucepan of water to a boil, add 1 tablespoon of salt, add the gnocchi, and simmer for 2 to 3 minutes, just until all have risen to the top, then cook for another minute.
5. Transfer the gnocchi to the skillet with the walnuts using a large slotted spoon, gently tossing to coat. If preferred, top with a sprinkle of Parmesan cheese.

Rhubarb Sticky Buns

Ingredients:

• ¼ cup cold butter, cubed
• ½ cup packed brown sugar
• 1 cup chopped fresh rhubarb (thawed if using frozen)
• ⅓ cup butter, softened
• ⅓ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ cup milk
• 1 ½ cups all-purpose flour
• 1 large egg

• Rhubarb compote/ raspberry compote (optional)

Preparation:

1. In a small mixing bowl, combine brown sugar and butter until crumbly. Add the rhubarb and stir. Spoon evenly into twelve muffin cups that have been thoroughly buttered; set aside.
2. Combine the sugar and butter in a big bowl and whisk until light and fluffy. Add the egg and beat.
3. Add the flour, baking powder, salt, and nutmeg to the creamed mixture in batches, mixing thoroughly.
4. Pour the rhubarb mixture into cups until three-fourths of them are filled.
5. A toothpick should come out clean after 15 to 20 minutes of baking at 350°. After 5 minutes of cooling, flip onto a platter. Serve when still heated. You can add some rhubarb or raspberry compote on top before digging in (optional).

Cauliflower Crust Pizza

Ingredients:

• 1 small head of cauliflower
• Pinch of salt
• Pinch of pepper
• 1 large egg
• 1 cup low fat cheddar cheese, grated
• Olive oil spray

• Tomato paste/ Marinara sauce
• Yellow bell pepper, sliced
• Red onion, sliced
• ⅓ cup of mozzarella cheese, grated
• Few chives, chopped
• ⅓ cup of boiled corn

Preparation:

1. Preheat the oven to 200°C and line a baking tray with parchment paper. Put the paper in the oven to heat it after spraying it with olive oil spray.
2. Remove the cauliflower stalk and cut the cauliflower florets.
3. In a food processor, grate the cauliflower until it looks like rice.
4. After putting it in a microwave-safe container and covering it with plastic wrap, cook it for eight minutes.
5. Let the cauliflower cool before pouring it into a tea towel.
6. Wring out the water from the tea towel until the cauliflower looks dry. Transfer to a bowl.
7. Then, using your hands, combine the remaining ingredients. Put the dough on the baking tray and use your hands to flatten it into the shape of a pizza.
8. Bake until golden brown; depending on your oven, this may take 10 to 20 minutes, so it's best to watch it closely. Once taken out of the oven, let it cool a little.
9. Add your preferred toppings on top, such as tomato paste/ marinara sauce, red capsicum, red onion, corn, grated mozzarella cheese, and a few fresh chives.
10. Bake in the oven until the topping has melted to your desired consistency and the crusts are brown.
11. Let cool for a few minutes, then cut into slices and serve.

Sheet Pan Spinach Lasagna

Ingredients:

• 14 ounces lasagna noodles, broken into 2-inch pieces
• 1 tablespoon olive oil
• 4 cups jarred marinara sauce
• 1 tablespoon Italian seasoning
• Pinch of salt
• ¼ teaspoon of freshly ground black pepper
• 2 cups spinach
• 2 cups ricotta cheese
• 1 shallot, diced
• 2 garlic cloves, minced
• 1 pound ground beef
• ½ pound Italian sausage
• 2 cups mozzarella cheese, shredded and divided
• 1 cup parmesan, grated
• Fresh basil, chopped

Preparation:

1. The lasagna noodles should be broken into 2-inch pieces and then boiled in accordance with the package's al dente recommendations. After draining, set the noodles aside.
2. The oven should be preheated to 350 degrees F. Apply non-stick cooking spray to a 12-by-17-inch sheet pan.
3. Add the spinach to a medium skillet and cook over medium heat. The spinach will simmer down and wilt after two to three minutes.
4. Combine the cooked spinach and ricotta cheese in a medium bowl. To taste, add salt and pepper, then set aside.
5. Heat the olive oil in a large skillet over medium-high heat. Sauté the sausage and ground beef until they are no longer pink. Cook the shallot and garlic for three minutes, or until they are soft.
6. The marinara should be added to the skillet after any extra grease has been removed.
7. Mix in the marinara sauce, Italian seasoning, and salt & pepper to taste.
8. After the lasagna noodles are cooked, add the meat sauce and mix to thoroughly coat the noodles. Add 1 cup of mozzarella cheese and stir.
9. After the baking sheet is ready, pour the meat and noodle mixture onto it. Distribute it evenly across the pan.
10. Top the lasagna with spoonfuls of the ricotta mixture.
11. Finally, top with the remaining parmesan and mozzarella cheese.
12. The cheese should be browned and bubbling after 35 minutes of baking uncovered.
13. Let the lasagna cool before serving and adding some fresh basil as a garnish.

Chinese Tomato Egg Stir-Fry

Ingredients:

• 4 small to medium tomatoes (about a pound)
• 1 scallion
• ½ teaspoon sesame oil
• 1 teaspoon Shaoxing wine (can also substitute with sake)
• 3 tablespoons vegetable oil, divided
• 2 teaspoons sugar
• ½ cup water
• 4 eggs
• ¾ teaspoon salt, divided
• ¼ teaspoon freshly ground white pepper

Preparation:

1. For starters, cut the tomatoes into tiny wedges and chop the scallions finely.
2. Add 1 teaspoon of Shaoxing wine, ¼ teaspoon of salt, ¼ teaspoon of white pepper, ½ teaspoon of sesame oil, and four cracked eggs to a bowl. Beat the eggs for about a minute.
3. Heat the wok until it just begins to smoke, about medium heat. Then, pour in 2 tablespoons of oil and quickly add the eggs. Remove the eggs from the wok right away after scrambling them. Set aside.
4. Increase the heat to high, add the tomatoes and scallions, and add 1 tablespoon additional oil to the wok.
5. After a minute of stir-frying, add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (you may need to add a little extra water if your wok likes to cook off liquids quickly and your stove gets really hot). Mix in the cooked eggs.
6. Combine all ingredients, cover the pan, and simmer for one to two minutes, preferably until the tomatoes are fully tender.
7. Continue stirring over high heat until the sauce thickens to your desired consistency after uncovering. Serve hot with rice!

Spicy Chinese Eggplant Stir-Fry

Ingredients:

• 16 ounces super firm tofu
• 4 tablespoons + 1 teaspoon olive oil, divided
• 1-inch ginger root
• 1 lemon, freshly squeezed
• 1 tablespoon maple syrup
• 1 tablespoon sesame oil
• 1 teaspoon sriracha
• ¼ teaspoon ground ginger
• ¼ cup + 1 tablespoon soy sauce, divided
• 4 teaspoons cornstarch, divided
• 1 long Chinese eggplant
• 1 bunch asparagus
• 1 red pepper
• 2 shallots
• 4 cloves garlic
• 1 serrano pepper or Thai chili
• Drizzle of chilli oil (optional, to serve)
• ¼ teaspoon of sesame seeds (optional, to serve)

Preparation:

1. After taking the tofu out of the container, pat it dry with a tea towel or paper towel. Slice it into cubes and place it in a reusable silicone bag or Ziploc bag.
2. Add one tablespoon of soy sauce and one teaspoon of olive oil. Coat the tofu by shaking the bag, then add two teaspoons of cornstarch and shake once more.
3. In a non-stick skillet, add 1 tablespoon of oil, raise the heat to medium, and then add the tofu.
4. After 10 minutes of uninterrupted cooking, turn each cube over and continue cooking for an additional 10 minutes. (An alternative is to cook the tofu at 400°F for 15 minutes in an air fryer.) Take it out of the pan.
5. Cut the asparagus and eggplant. Cut the red pepper into slices. Chop the shallots, garlic, and pepper, and grate the ginger.
6. In the same pan where you cooked the tofu, add another tablespoon of oil, followed by the shallots, garlic, and pepper. After five minutes of sautéing, add the red pepper, ginger, asparagus, and eggplant. Cook for ten minutes on medium heat.
7. In a separate bowl, mix together the lemon juice, maple syrup, sesame oil, sriracha, ground ginger, ¼ cup soy sauce, and 2 tablespoons olive oil while it is heating. The remaining cornstarch should be dissolved in a tiny amount of boiling water before adding it to the bowl.
8. Tofu and sauce should be added to the skillet once the vegetables are finished. Stir thoroughly. Serve the spicy stir-fried Chinese eggplant with some cooked rice. Feel free to drizzle some chilli oil for a bit of heat and top it with some sesame seeds.

Chinese Moo Goo Gai Pan

Ingredients:

• 1 tablespoon peanut or vegetable oil
• ½ pound boneless skinless chicken breast, chopped into thin bite-sized pieces
• 1 ½ cups snow peas
• ½ cup canned bamboo shoots, drained
• ¼ cup canned water chestnuts, drained
• 2 cloves garlic, minced
• 1 ½ cups button mushrooms, sliced in half
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Pinch of freshly ground white pepper

• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon cornstarch

• ½ cup chicken stock
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

Preparation:

1. Combine the cornstarch, rice vinegar, and soy sauce in a bowl. After adding the chopped pieces of chicken to the marinade, let it sit for ten to fifteen minutes.
2. Mix the soy sauce, oyster sauce, rice vinegar, chicken stock, and sesame oil in a small bowl. Set aside.
3. In a large skillet or wok, heat the vegetable oil or peanut oil over medium-high heat. Stir-fry the marinated chicken for two to three minutes, until it is lightly browned. Take out of the pan and place aside.
4. Add the garlic to the same pan and sauté for about 30 seconds, or until fragrant. Toss in the water chestnuts, bamboo shoots, snow peas, and mushrooms. Stir-fry the veggies for two to three minutes, or until they are crisp-tender. Put the chicken back in the skillet.
5. To ensure that everything is equally coated, pour the prepared sauce over the chicken and vegetables and mix thoroughly.
6. Stir the cornstarch-water combination into the sauce for approximately one minute, until it thickens. To taste, add a little ground white pepper. Serve immediately with steamed rice or noodles for a full meal.