Mini Quiche Egg Phyllo Cups - Makes 4 (serves 2)

Mini Quiche Egg Cups - makes 4 cups

Adapted from the Washington Post

Ingredients

• Unsalted butter for greasing
• Two sheets of Phyllo Dough, defrosted (about 14x17")
• 1/4 cup olive oil
• 1 cup milk (even non-dairy), heavy cream, or half-&-half
• 1/2 tsp cornstarch
• 2 large eggs
• 1/4 tsp fine salt (less if extra fine)
• OPTIONAL: Cooked diced meat, veggies, shredded or crumbled cheese, salsa, herbs, and other add-ins as desired
• OPTIONAL: Minced fresh herbs, as desired

Equipment/Other:

• Standard Muffin Tin (12 wells)
• Pizza stone or large baking sheet (the muffin tin will sit on top to bake evenly)
• Large liquid measuring cup

Directions

1. Position rack in the lower third of oven and place a pizza stone or large baking sheet on it. Preheat to 375 deg F. 
2. Lightly grease the wells of a standard muffin tin with butter.
3. Set the stack of thawed phyllo dough on a clean work surface and cover with damp towels, keeping the stack covered as much as possible while you work.
4. Transfer one sheet of the phyllo to a large cutting board and brush the top with oil. Don't overdo it or cover every inch as too much oil will weigh down the layers. Layer another sheet directly on top of the first and brush it with oil. Repeat with the remaining phyllo sheets except for the top sheet, which does not need to be oiled (but don't freak if you accidentally do so).
5. Use a sharp knife to cut the phyllo stack into 6 rough squares, about 4.5"x4.5" (don't sweat the precision). Press one stack (consisting of 6 squares) into a well of the muffin pan, folding or fluting the edges slightly to make a pretty cup. Repeat for the remaining stacks (this recipe makes a total of 4 stacks/cups). 
6. In a large liquid measuring cup (ideally with a spout), whisk the milk and cornstarch until thoroughly combined. Add the eggs, salt, & pepper and whisk again until uniform.
7. Carefully pour the egg-milk mixture into each phyllo cup, dividing as evenly as you can (about 2/3 to 3/4 full). Drop in desired add-ins (but NOT fresh herbs).
8. Set the pan on the preheated stone/sheet and bake 15-20 minutes, or until the edges of the phyllo are a rich golden brown and the centers of the egg are puffed and mostly set (they'll continue cooking once you pull them out).
9. Let the cups cool in the pan for 5 minutes before eating. The puffed centers may deflate, which is fine.
10. Serve warm with additional toppings (now you can add fresh herbs) as desired.

Pastel de Choclo Corn and Beef Casserole

Total Time: 1 hour, 30 minutes Yield: 6

Author: Pilar Hernandez

INGREDIENTS

For the corn mixture:

• 2 tablespoons butter

• 4 bags of frozen corn (454 grams each) or 10 cups

• 1/2 cup whole milk

• 3 tablespoon cornmeal

• 1 bunch basil, about 10 leaves, Sweet basil preferably

• salt, pepper and Merkén or paprika

For the meat:

• 2 tablespoons of vegetable oil

• 2 pounds ground beef

• 1 cup water or beef broth

• 3 onions, diced small

• Merkén or 1 tablespoon sweet paprika

• 1/2 teaspoon ground cumin

• salt, pepper

• 2 tablespoons flour

Optional: cooked chicken, hard-boiled eggs, olives, and raisins

INSTRUCTIONS

For the meat, it can be done the day before:

1. Heat the oil in a large pot, saute the beef until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper, and cumin, sauté
2. 2 minutes more.
3. Add the broth and simmer for 30 minutes over low heat.
4. Add the onion, mix well, and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally
5. Turn off heat and add the flour and stir well. Adjust seasoning if necessary. Cool and refrigerate or use immediately.

For the corn mixture:

1. In a cast iron or a large pot with a thick bottom, melt the butter over medium-high heat, add the frozen corn, and occasionally stir for about 8 minutes
2. Add milk, basil, salt, pepper, and Merquén or paprika and continue to cook, occasionally stirring for about 10 minutes longer.
3. With a hand blender, blend the corn, trying not to go uniform, leaving some chunky parts. Add the cornmeal and continue cooking over medium heat
4. for 5 minutes. The consistency should be firm. Taste and adjust seasoning. It will thicken slightly when cool.

To assemble the pie:

1. Put one layer of the prepared meat filling on a clay or baking dish. Add cooked or rotisserie chicken parts, quartered hard-boiled eggs, olives, and raisins on top of the meat.
2. Cover with the corn mixture. Sprinkle with granulated sugar for a nice browning in the oven.
3. Bake at 400F or 200C in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving

Khachapuri - Makes 4 large

 Adapted from SimplyHomeCooked and King Arthur

*Allow minimum 4 hours to allow yeast flavors to develop, store for up to 30 hours. Freeze dough after rolling it out if desired.

DOUGH

• 3.5 cups (420 g) all purpose flour, or 2.5 cups APF + 1 cup bread flour 12-13% protein)
• 1 tsp salt
• 1 tsp dry active yeast (1 packet = 2.25 tsp)
• 1 tbsp granulated sugar
• 1/2 cup milk
• 1 cup warm water
• 1 tbsp olive oil

FILLING

• 1/2 to 3/4 cup Ricotta or Farmers Cheese for TWO Khachapuri (1.5 cup for four)
• 1/2 to 3/4 cup  Crumbled Feta OR Goat Cheese (1.5 cup for four)
• 1/2 to 3/4 cup Mozzarella, halved or shredded (OPTIONAL) (1.5 cup for four)
• 3 eggs (divided) for two Khachapuri; 5 eggs (divided) if making four. 
• Unsalted butter

Optional Toppings

• Pizza Meats
• Chives
• Sundried or cherry tomatoes
• Caramelized onions
• Olive bar stuff
• Fennel leaves
• Seeds (sesame, poppy, fennel, etc)

DIRECTIONS:

1. Heat water and milk to about 115 deg F. Set aside.
2. In the bowl of a stand mixer, combine flour, salt, yeast, and sugar. 
3. Pour the milk water into the bowl of dry ingredients.
4. Knead the dough with the hook attachment until it's close to being smooth and elastic.
5. Add the oil into the dough and knead for another minute. If the oil causes the dough to separate, pause the mixer, encourage the dough to come together with a spatula or your hands, then continue the mixer. It's OK if it doesn't congeal as you will knead it together later.
6. Drizzle 1/4 to 1/2 tsp of oil into the bottom and sides of a deep bowl that can hold plastic wrap. Place the dough inside the bowl and cover with the wrap. Set aside until the dough doubles in size, about 1 hr at sea level warm temperature, or 3 to 4 hours in the refrigerator at 2000m/6000ft elevation.
7. Two options at this point: Either continue with the recipe, OR punch/push the dough down inside its bowl and let rise overnight.*
8. If using a regular oven, pre-heat to 440-450 deg F. If using Samsung with center divider, remove the divider and pre-heat oven to the 425 deg F using the regular "Bake" mode (this defaults to convection in a Samsung).
9. Lightly flour your hands and a flat surface. Remove the dough from the bowl and knead it a few times until it's more smooth, then let rest for about 5-10 minutes. Cut the dough into 4 pieces. *You can freeze two of them at this point in plastic wrap.*
10. *If frozen, thaw overnight in refrigerator. The next morning, remove from plastic wrap and place in oiled bowls the next morning, cover with damp towel / plastic wrap / lid, and put them back in the fridge. Remove about 1-3 hours before using, allowing to rise at room temp while keeping it covered. Continue with recipe*: Spread each piece of dough into a circle about 9 inches in diameter by stretching with your fingers or using a floured rolling pin. 
11. Rest for about 10-20 minutes. Meanwhile, combine the cheeses in a bowl with a spatula.
12. Divide the cheese into the same number of portions as the dough. Lightly spread the cheese onto the dough circles (don't use a heavy hand as we don't want to smoosh the dough too much on the bottom).
13. Roll the opposite sides of the dough circle towards the center into a boat shape. Pinch and roll the corners together. Repeat for all the dough circles.
14. Beat 1 egg with a tsp of water, then brush the dough sides with the egg wash. Sprinkle seeds on the sides if desired.
15. Transfer the khachapuri onto a baking sheet lined with silicon mat or parchment paper
16. Bake in preheated oven for 15 minutes or until the crust becomes golden brown.
17. Remove from oven. Make a well in the center of each khachapuri with the pack of a spoon about 2-3" in diameter. Drop 1 egg into each well. Insert a few small pieces of butter into the cheese.
18. If using optional toppings, add them in at this point.
19. Return to oven and back another 6-8 minutes for slightly runny to gummier yolks, or 10 minutes for well-done yolks.
20. Serve immediately.

White Sauce Pasta Recipe - Serves 4 to 6

 Adapted from: Lil' Luna

Ingredients:

• 1 lb pasta
• 3 tbsp butter
• 2 tsp minced garlic
• 3 tbsp flour
• 1 cup chicken broth
• 1 cup milk (or alternate milk)
• 2 tsp dried parsley
• 1 cup grated parmesan cheese
• 1 cup from mixed vegetables (Optional)
• 1 poached chicken shredded (Optional)
• salt and pepper to taste

Optional: Fresh lemon juice, as needed (start with one small wedge)

Directions:

1. Cook pasta according to packaged directions.
2. Melt butter in a medium sauce pan, add garlic.
3. Cook for 1 minute over medium heat
4. Add flour and cook for an additional minute, stirring constantly.
5. Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
6. Stir in mixed vegetables and chicken (Optional)
7. Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted.
8. If the taste feels like it's "missing" something, squeeze in an acid such as the optional lemon juice
9. Pour sauce over pasta and serve immediately.

Turmeric Tea / Golden Milk

Serves 2

From: https://www.elizabethrider.com/how-to-make-golden-milk-recipe/

Ingredients:

• 3 unsweetened almond milk (or unsweetened nut milk)
• 1/2 tsp. almond oil or coconut oil (optional)
• 1 tsp. of ground turmeric 
• big pinch of freshly ground black pepper if using ground turmeric (omit if using the paste) 
• 1 small (1/4 inch) piece of ginger root peeled and grated (more or less to taste) 
• 1/8 tsp. ground cardamom 
• 1/8 tsp. ground cinnamon 
• 1 tsp. raw honey added off the heat (optional for a little sweetness) 

Instructions:

• Whisk all ingredients together, then warm through on the stove over medium heat for 15 minutes. Let it very gently simmer for 15 minutes but not boil. 
• Strain and Serve

Peach Dutch Baby

 Yields: 2 Servings

From: https://www.thepioneerwoman.com/food-cooking/recipes/a89718/peach-dutch-baby/

Ingredients:

• 4 Eggs 
• 1/2 c. Whole Milk or Cream 
• 1 tsp. Pure Vanilla Extract 
• 1/4 c. Flour (All-purpose or White Rice Flour)
• 1/2 tsp. Salt 
• 1/8 tsp. Cinnamon or more to taste 
• 2 tbsp. Melted Butter, plus extra for the pan 
• 2 Ripe Peaches, 
• Butter & Maple Syrup, For Serving

Directions:

• Preheat oven to 425ºF (218ºC)
• Butter the bottoms and sides of a 12-inch cast iron skillet or 13x9-inch glass pan
• Blend or whisk eggs, milk or cream, and vanilla until smooth
• Add flour, salt, and cinnamon and blend
• Add butter and blend
• Slice peaches
• Blend the batter once more
• Pour into pan and arrange peach slices on top
• Bake in preheated oven for 15 minutes. Lower the oven temperature to 325ºF (163ºC) and cook for an additional 5–10 minutes, or until golden
• Remove from oven and serve immediately with lots of butter, a drizzle of maple syrup or honey (or a sprinkling of powdered sugar), and a dollop of whipped cream
• Recipe adapted from my recipe for Blueberry Dutch Baby, which was adapted from Always With Butter

Mac 'N Cheese Mexicano - 8 to 10 Servings

 By: A Pati Jinich Recipe / https://patijinich.com/mac-n-cheese-mexicano/

Ingredients:

• 1 pound penne or elbow-shaped pasta
• 3 large poblano chiles, rinsed, stemmed, seeded and cut into large chunks, about 3/4 pound
• 3 cups milk
• 4 tablespoons unsalted butter, plus more for buttering the dish
• 6 tablespoons all-purpose flour
• 3/4 teaspoon kosher or coarse seasalt, or to taste
• freshly ground black pepper, to taste
• 3 cups grated Monterey Jack or mozzarella cheese, plus 1 cup for topping
• 1 cup grated Pecorino Romano or Parmesano-Reggiano cheese, plus1/2 cup for topping
• 2 tablespoons olive oil
• 1 cup chopped white onion
• 1 cup corn kernels, shaved from the cob or thawed from frozen
• 1/2 pound chopped zucchini, (about 1 medium zucchini)
• 5 to 6 slices of bacon, fried and cut into chunks (optional)
• 1/4 teaspoon kosher or coarse sea salt, or to taste

Directions:

1. Bring salted water to a boil in a large pot and cook pasta until al dente, about8 to 10 minutes. Drain.
2. Preheat the oven to 400°F. Butter a large baking dish.
3. In the jar of a blender, puree the poblano chiles and milk until completely smooth. Strain into a bowl, pressing with the back of a wooden spoon tomake sure you get mostly liquid.
4. In a medium saucepan, heat the butter over medium heat. Once it has melted and begins to bubble, add the flour. Cook, stirring continuously to make aroux or paste until you get the desired color (I go for light brown and a toasty aroma), about 2 minutes. 
5. Pour the poblano chile mixture into the roux or paste, stirring as you do. Add salt and freshly ground pepper and cook until the sauce thickens, about 10 to 12 minutes, occasionally stirring. If it gets lumpy, you can smooth the sauce by beating with a whisk. 
6. Add 3 cups of Monterey Jack cheese and 1 cup of Pecorino Romano, mix well, remove from heat and stir until well combined.
7. In a large skillet set over medium heat, heat the olive oil. Add the onion and cook until completely soft and translucent, about 6 to 8 minutes. Add the corn kernels and cook for a couple minutes. Add the zucchini, sprinkle with the remaining 1/4 teaspoon salt, mix well and set aside. We don’t want to cook the zucchini here, as it will cook in the oven.
8. In the large pot, where the pasta was cooked, add the drained pasta, poblano chile sauce and sautéed vegetables, gently toss to mix. If using fried bacon, add it in here! 
9. Pour into a buttered baking dish, top with the remaining grated cheeses and place in the oven until the top layer of cheese has melted and begun to crisp along the edges, about 25 to 30 minutes. Serve hot.

Creamy Poblano Soup

A Pati Jinich Recipe - 6 Servings

INGREDIENTS:

• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 2 cups white onion, chopped
• 5 to 6 poblano peppers, roasted/sweated, peeled, seeded and diced
• 2 cups corn kernels, fresh or thawed
• 1/2 teaspoon kosher or coarse sea salt, or to taste
• Freshly ground pepper to taste
• 3 cups chicken broth
• 1 cup milk
• Queso fresco, crumbled (optional)

DIRECTIONS:

1. Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.
2. Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
3. Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.
4. Reduce the heat to low, wait for about a minute, and gently pour in the milk.
5. Heat the soup through, for about 6 to 8 minutes, and serve. 
6. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

Cauliflower Chowder

via Dam Delicious - Serves 6

INGREDIENTS:

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

 DIRECTIONS:

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. 
3. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
4. Whisk in flour until lightly browned, about 1 minute. 
5. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
6. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
7. Serve immediately, garnished with bacon and parsley, if desired.

Easy French Toast - 4 slices

Adapted from McCormick's

I double the ingredients below for the two of us. However, I keep them in separate shallow dishes so that I end up with 4 vanilla-cinnamon flavored slices, and 4 orange-water slices (also recently discovered using almond extract is delicious)

Ingredients:

• 1 Egg
• 1 tsp Vanilla Extract (also can use 1/2 tsp Almond Extract, or 1/2 tsp of Orange Water or Rose Water)
• 1/2 tsp Ground Cinnamon
• 1/4 cup milk (alternative milks are fine)
• 4 slices of bread*
• *Slices from medium loaf of French or Italian sourdough are DELICIOUS; seeded is fine
• *If bread is too moist or floppy, lightly toast in oven or toaster oven before dipping in egg mixture

Instructions:

1. Beat egg, vanilla, and cinnamon in a shallow dish. Stir in milk.
2. Dip bread in egg mixture, turning to coat both sides evently
3. Cook bread slices on a lightly greased nonstick griddle or skillet on Medium Heat until browned on both sides.
4. Serve with syrup, powdered sugar, and additional butter if desired

Tres Leches Cake with Dulce de Leche Glaze - makes 24 - 2" squares

From: OnceUponAChef.com, adapted from Nick Malgieri

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Electric mixer (stand or hand-held); large and medium bowls; 9"x13" baking dish Pyrex (UNGREASED); wire rack; and four glasses of the same type

Ingredients:
Cake:

• 1.5 cups all-purpose flour or unbleached cake flour, spooned and leveled
• 1 cup sugar, divided
• 2 tsp baking powder
• 3 large egg yolks, at room temperature
• 5 large egg whites, at room temperature
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 tsp vanilla extract
• 1/8 tsp salt

Soaking mixture:

• 1 (12-oz) can evaporated milk
• 1 (14-oz) can sweetened condensed milk
• 1/4 cup plus 2 tbsp heavy cream
• 3 tbsp dark rum or brandy

For the Glaze:

• 1 (13-oz) can dulce de leche
• 1 tbsp dark rum or brandy 
• 1/4 cup water

Directions:

• For non-convection, pre-heat oven to 325 F.  
• Mixing options:
• STAND MIXER: In the bowl of the mixer fitted with the paddle attachment, combine the flour, 3/4 cup of sugar, and baking powder.  Mix on low speed for 1 minute to combine.  DO NOT OVERMIX.
• HAND-HELD ELECTRIC MIXER: Combine the same ingredients as above in a large bowl.  On the lowest speed possible (1 on a scale of 1 to 9), mix for 30 seconds to combine.  DO NOT OVERMIX.  
• In a medium bowl, whisk the egg yolks to break them up.  Whisk in one at a time the oil, water, and vanilla.  Add the yolk mixture to the flour mixture.
• STAND MIXER: Beat with the paddle on medium speed for exactly 1 minute to aerate it slightly (DO NOT OVERMIX).  Scrape down the sides of the bowl with a rubber spatula and beat for a few seconds more.
• HAND HELD ELECTRIC MIXER: Beat on the lowest speed possible (1 on a scale of 1 to 9) for 12 seconds.  Scrape down the sides of the bowl with rubber spatula and beat for 3 seconds more (total 15 seconds). 
• In a clean, dry mixing bowl, combine the egg whites and salt.  
• STAND MIXER: Place on the mixer with the whisk attachment and whip the egg whites on medium speed until they are white, foamy, and beginning to hold a very soft peak (may collapse on itself).  Increase speed to medium-high and add the remaining 1/4 cup sugar in a slow stream.  Continue whipping the egg whites until they are shiny and hold stiff peaks.
• HAND HELD ELECTRIC MIXER: Clean and dry the beaters.  Whip the eggs on speed #2 or 3 until they are white, foamy, and beginning to hold a very soft peak (may collapse on itself).  Increase speed and add the remaining 1/4 cup sugar in a slow stream.  Continue whipping the egg whites until they are as consistent as described above.
• With a large spatula, fold the egg whites into the batter until JUST COMBINED.  Do NOT over mix (cut a line down the middle and fold the mixture on top of itself).
• Scrape the batter into the UNGREASED pan and smooth the top.  Bake the cake for about 35-40 minutes, or until it is set in the middle and golden (test with toothpick).  Cool for about 1 to 2 minutes.
• Meanwhile, invert four glasses onto the countertop (you can line the counter with wax paper or a cookie sheet)., then invert the cake pan onto them by positioning one in each corner of the pan.  If it looks like your cake may slide out, place a wire rack on top of the inverted glasses and then invert the pan on top of the wire rack.

***You may cool this cake right side up, but as this is a chiffon cake, technically it should cool inverted so as not to sink on itself.

• Once the cake has cooled, flip it over and run a sharp, thin blade around the edge of the pan to loosen.  Poke holes in the cake with a skewer at 1/2" intervals.
• PREPARE THE SOAKING LIQUID: In a large bowl, whisk together teh evaporated milk, sweetened condensed milk, heavy cream, and 3 tbsp rum.
• Slowly pour the soaking liquid over the cooled cake. Let it sit for a few minutes to absorb.  If it's slow to absorb, run a knife around the edges of the cake again and poke a few more holes.
• Place the cake in the refrigerator to chill for at least 8 hours or overnight (I covered it, but not sure if this is necessary).
• Once the cake has chilled, make the glaze: in a medium, microwave-safe bowl, combine the dulce de leche, 1 tbsp rum, and water.  If you want a really boozy cake, change the proportions in the glaze to 3 tbsp water and 2 tbsp rum.
• Heat for 30 seconds in the microwave, then whisk to combine.  Let the mixture cool to room temperature, then spread over the cake.  
• Place the cake back in the refrigerator until ready to serve  Serve with fruit (like berries) if desired.

Peruvian Stir-fry (serves 2)

Source: Cusco Culinary

“Saltado”/ (sautee) is the product of the Peruvian and Chinese (Cantonese) gastronomy fusion. In which we use the stir fry technique, in woks over high heat and using creole and Asian products. Traditionally is served along with french fries and white rice. This recipe uses a puree potato base.

Ingredients:

• Stir-fry
• 4 Button Mushrooms (Medium Sized)
• 1 Jalapeno
• 1 Tomato (Vine)
• ½ Red Onion
• 1 Tbsp Chicken Stock
• Cilantro
• Salt and Pepper to Taste
• Vegetable Oil (as needed)
• Salsa de lomo saltado
• 2 Tbsp Soy Sauce
• 2 Tbsp Red Wine
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp Oyster Sauce

• Puree Potato Base
• 9 oz Potatoes
• ½ Cup Butter
• ½ Cup Milk
• 1 Tbsp Tarragon
• 1 Tbsp Parsley

Instructions:

• Puree Potato Base
• Boil potatoes until tender (20-30 minutes)
• Let cool but peel while warm
• Process with butter, milk/cream, and seasonings
• Serve as base to Stir-fry
• Prepare the mes en place
• Julienne the Mushrooms, Jalapeno, Tomato, and Red Onion
• Make Salsa de lomo saltado
• Heat up wok using 2 tbsp Vegetable Oil
• Add-in Mushrooms, Jalapeno, Tomato, and Red Onion, season with salt and pepper and allow to sauté for one (1) minute
• Add-in Salsa de lomo satado and let reduce for a few seconds, turn off heat
• Dress stir-fry with cilantro

Matcha Green Tea Pound Cake

Adapted From: The Vintage Mixer

Ingredients (adj. for high altitude)

• 1/4 cup coconut oil
• 1 cup (less 1 tbs) C₁₂H₂₂O₁₁
• 2 large eggs
• 1/2 cup almond milk
• 1 cup flour
• 1 tbsp matcha green tea powder
• 3/4 tsp baking powder
• 1/4 tsp salt

Directions

1. Preheat over to 350 degrees. Spray/grease loaf plan well.
2. Using a mixer, cream together the coconut oil and sugar.
3. Add almond milk and eggs, beat until well combined.
4. In a separate bowl mix the flour (sifted), match powder, baking powder, and salt. Add flour mixture to egg mixture and blend until smooth.
5. Pour batter into prepared load pan and bake for 45-50 minutes or until golden brown on the outside and a toothpick comes out clean.

Summer Strawberry Cake - 10 Servings

http://www.onceuponachef.com/2014/07/summer-strawberry-cake.html
By Jennifer Segal, modestly adapted from Martha Stewart Living (June 2005), via Karen Tannenbaum

Servings: One 9-inch cake, 8-10 servings

Prep Time: 15 Minutes

Cook Time: 1 Hour 10 Minutes

Total Time: 1 Hour 25 Minutes

Ingredients

• 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, softened, plus more for greasing the pan
• 1 cup plus 2 tablespoons sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk (low fat is fine)
• About 3/4 pound strawberries, hulled and halved

Instructions

1. Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square cake pan.
2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be very thick.)
4. Transfer the batter into the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan -- that's ok). Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 3/4 pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
5. Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
6. Note: Cake can be stored at room temperature for several days, loosely covered.

Crepes - Makes 14-18

The hardest part is the time spent cooking them up one-by-one; other than that, just try to make sure the pan doesn't get too hot and burn the crepes (I usually just remove the pan from the stove for a few seconds). Most efficiently done if you have two nonstick pans.

INGREDIENTS

• 2 cups soy or almond milk, room temperature; OR 1 1/3 cup milk (whole, 2%, any)
• ¼ tsp salt
• 1 tbsp sugar
• 3 tbsp unsalted butter or coconut oil, melted
• 3 large eggs
• 1 cup all-purpose flour; OR 1.5 cup whole wheat flour
• Nonstick vegetable oil spray (highly recommended if your non-stick has scratches; butter works okay)

EQUIPMENT

Medium non-stick pan (small is ok; large makes very thin crepes) - make sure it is NONSTICK.

Wax or parchment paper, OR paper towels

Optional: Blender

DIRECTIONS

1. Mix first 6 ingredients in blender until just smooth; cover batter and chill at least 15 min (up to 1 day)
2. Spray skillet with spray and heat over medium heat
3. Pour 1/8 cup (2 tbsp) batter into bottom of pan and swirl to coat.  Cook until edge of crepe is light brown (~1min).  Loosen edges gently with spatula. Carefully turn crepe over.
4. Cook until bottom begins to brown in spots (~30sec)
5. Transfer to plate and cover with paper towel or wax paper.  Repeat with remaining batter, spraying pan with oil spray as needed and covering each finished crepe with towel

Cowboy Corn Cakes for Breakfast - Serves 6

From: Tasting Colorado by Michele Morris taken from Romantic Riversong Inn, Estes Park, CO

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment
Griddle or skillet

Ingredients

• 4 eggs
• 1 c milk
• 2 tbsp. butter, melted
• 1 c flour
• 1/4 c cornmeal
• 1 tbsp. baking powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• 12 oz (1 small bag) frozen sweet corn kernels
• 1 c green chiles, chopped
• Maple Syrup

Directions

1. Beat the eggs and milk until blended; stir in butter.
2. Combine the flour, cornmeal, baking powder, salt, and cayenne and slowly stir into the wet ingredients.  Fold in corn and green chiles.
3. Using a ladle or ice cream scoop (or other large spoon), spoon the batter onto a greased griddle or skillet over medium heat.
4. Cook on the first side until bubbles appear on top, then flip and finish cooking on the second side.
5. Serve with maple syrup.