Madras Lentils Costco

 -2 TBSP oil or butter or ghee

-1 large onion finely chopped

-2 TSP salt

-1 TBSP cumin seeds (or 1 TSP ground)

-3 TBSP minced garlic (9 large cloves garlic)

-1 TBSP finely grated ginger

-1/2 TSP Cayenne powder

-1 TSP turmeric 

-2 TBSP tomato paste

-1 cup water

-1 18oz can brown lentils drained 

-1 18oz can red kidney beans drained

-1/2 cup heavy cream or coconut milk

Instructions:

Heat oil and butter in a large dutch oven over medium-high heat. Add onion and 1 tsp of the salt. Cook until onion is soft and golden, about 10 minutes (longer if onion was fridge-cold or not super-finely chopped). Stir frequently and reduce heat if it starts charring. It should be translucent and almost caramelized.

Reduce heat to medium and stir in cumin seeds, cooking until they smell fragrant (about a minute).

Add garlic, ginger, cayenne and turmeric and cook a minute more.

Add tomato paste and cook a few minutes until it turns a shade darker and the oil shimmers on top.

Stir in the water, lentils, beans, cream and remaining 1 tsp salt.

Reduce heat to low simmer, covered, at least 10 minutes. (If you have time to simmer longer, the flavour gets even better with time. Use 1 cup water instead of ½ cup because it will thicken up quite a bit, then simmer up to 1 hour, stirring every now and then.)

Recipe by foodess

https://foodess.com/madras-lentils/?utm_campaign=later-linkinbio-foodess&utm_content=later-18072265&utm_medium=social&utm_source=linkin.bio

Notes:

Do not triple the cayenne powder if tripling the recipe. It will be super spicy.

I used coconut milk and it was so delicious

I used uncooked lentils. It takes about an hour to cook it so it's super fast. I added more water to compensate.

If you don't have kidney beans then use whatever you have. It may not look the same but it will taste the same :).

Eat with rice and costco naan.

Coconut Chickpeas w/Rice

 INGREDIENTS

-2 cups of cooked jasmine rice — or any rice you like

-1 tablespoon of olive oil — or avocado oil

-1 small finely diced onion

-3 minced garlic cloves

-Any vegetable you have in hand: I usually add zucchini, carrots, broccoli, asparagus, eggplant, etc.

-1.5 cups cooked chickpea’s — or a 14 oz can

-⅓ cup tomato sauce

the cream that sits on top of a can of coconut milk — 3 or 4 tablespoons

-salt and pepper to taste

-1/2-1 teaspoon turmeric powder — I measured with my heart

-1 cup finely chopped spinach is optional

-parsley or cilantro for garnish is also optional

INSTRUCTIONS

In a pan on medium-high heat start by sautéing the onion until translucent. This should take 1 to 2 minutes. Add the garlic and sauté for another 30 seconds. Add vegetables, cook for 4 minutes. You do not want anything to burn.

Add the chickpeas, tomato sauce, the cream that sits on top of a can of coconut milk and stir. Add the spices to taste and stir again. You are more than welcome to add the salt pepper and turmeric before you add the wet ingredients but in terms of taste it doesn’t make a difference to me in this dish. Let it simmer for 5 minutes and turn off stove.

Optionally add some chopped spinach, give it a stir and take it off the heat. Garnish with parsley, cilantro, or even basil it’s totally up to you. Top it off on top of rice and enjoy.

Notes:

I usually triple this recipe. I add a whole can of coconut milk. This recipe is from the Modern Nonna.

https://themodernnonna.com/creamiest-coconut-chickpeas-with-rice/

Pavlova (with tapioca flour)

 Ingredients

• 4 large egg whites, room temperature
• 1 cup castor sugar
• 1 tsp white vinegar
• 1/2 tbs tapioca starch
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 275F and place the rack in the middle of the oven. Line a baking sheet with wax paper or greased foil and set aside. 
2. Beat the egg whites with a clean electric mixer in a clean metal bowl until soft peaks form.
3. Gently and slowly sprinkle the sugar into the egg whites. Don't stop beating the eggs until all the sugar has been incorporated to form glossy stiff peaks.
4. Sprinkle the tapioca starch/flour and vinegar on the egg white mixture and fold in gently with a spatula. Add the vanilla and gently fold the mixture again.
5. Pile high the meringue on the baking sheet, around 7-8 inches across, ensuring the edges are slightly higher than the center.
6. Bake for 50-60 mins or until it goes a pale, pinkish egg shell color.
7. Turn the oven off and leave the door slightly ajar to let the pavlova cool completely.
8. Remove from the oven when cooled. Top with whipped cream and fruit (strawberries, kiwi, passion fruit, blueberries).

Coconut Rice (instant pot)

INGREDIENTS 

2 cups white rice (jasmin or long grain)

14 oz coconut milk

1 1/4 cup water. 

2 tsp sugar

1/2 tsp salt

2 TBSP unsweetened finely shredded coconut 

serving options - minced cilantro, toasted coconut

DIRECTIONS

Rinse rice

Mix all ingredients together in the instant pot

Cook 9 minutes. Release naturally for 7 minutes.

fluff before serving

Custard (Aussie style)

*Tastes like Mom's custard recipe from childhood.

Ingredients:

6 egg yolks

1 1/4 cup heavy cream

1 1/4 cup milk

2 tbsp cornstarch

1 tsp vanilla

1/3 cup sugar

Directions:

-Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.

-Meanwhile, whisk egg yolks, cornstarch, vanilla and sugar together in a medium bowl. 

-Gradually whisk in 1 cup hot cream mixture to egg mixture until smooth.

-Add egg mixture to saucepan and mix well with whisk. 

-Place over low heat and cook, stirring constantly, until custard thickens and thickly coats the back of a spoon. It will thicken quickly.

*Serve warm or transfer to a glass bowl and cover surface with plastic wrap (to prevent a skin from forming). Set aside to cool then refrigerate for up to 3 days.

*For a thinner (Anglaise-style) custard, reduce cornstarch to 1 tbs.

Peanut Butter Eyeballs

• 1/2 cup smooth peanut butter

• 3 tablespoons butter

• 1 1/4 cups confectioners' sugar

• 1 teaspoon  vanilla extract

• 12 ounces white chocolate candy coating

• 1 bag candy-coated chocolate pieces, like M&Ms

• 1 red edible color marker, or red decorator frosting

1. Gather the ingredients.

   

2. In the bowl of a large mixer, blend peanut butter and butter until creamy.

   

3. Add the powdered sugar and vanilla to the peanut butter mixture and continue beating until it looks smooth.

   

4. Cover a cookie sheet with aluminum foil or waxed paper.

   

5. Using a spoon, scoop out balls of peanut butter and roll between your palms to get them as round as possible. Place on the cookie sheet and refrigerate until firm, about 30 to 45 minutes.

   

6. Place the white chocolate coating in a microwave-safe bowl and microwave until melted. Stir thoroughly until it's smooth.

   

7. Use dipping tools or a fork, dunk a peanut butter ball into the melted white chocolate. Let the excess coating drip back into the bowl. Place it back on the cookie sheet and proceed to dip the rest of the peanut butter balls.

   

8. While the chocolate is still wet, press an M&M candy in the center of the ball.

   

9. Return the eyes to the refrigerator to harden.

10. When the eyeballs are firm, use the red decorator frosting or the red edible color marker to make squiggly blood vessels from the bottom to the top of the eyeballs.

    

11. Store the eyeballs in an airtight container in the refrigerator for up to two weeks and bring them to room temperature before serving. 

Waffle Luv Leige Waffle

 

Ingredients

• ¾ cup whole milk

• 2 tablespoons warm water

• 1 ½ tsp sugar 

• 2 tsp instant yeast

• 2 large eggs, lightly whisked 

• 1 cup unsalted butter, softened

• 3 Tbs honey

• 3 Tbs white sugar 

• 3 tsp vanilla

• 2 cups bread flour 

• 1 ½-1 ¾ cups flour 

• 2 cups belgian pearl sugar 

Preparation

1. Add the ½ teaspoons of sugar to the milk, warm water and yeast, stirring to combine. Allow the yeast to poof or get foamy and puffy. 

2. In a large bowl beat together the butter and sugars. Add the eggs, honey and vanilla. Stir together and add the yeast mixture. Place in standing mixture with dough hook and add 2 cups of flour. Mix until dough is thoroughly incorporated, and add the remaining flour. Cover with plastic wrap and let prove up to 4 hours. 

3. See notes about testing in the fridge overnight. Then punch down and knead pearl sugar.

4. separate into 8-10 equal dough balls, between 120-130 grams. Place on buttered waffle iron and cook until lightly golden brown. 

Notes 

You can let the dough rest for up to 24 hours covered in plastic wrap in the fridge. The dough will need to sit on the counter and come back to room temperature before you cook it  (I don’t suggest this way! Waffles are less fluffy.) Need to skimp on the prove time? No biggie! But you will lose some awesome flavor.

For the waffles to be as close as you can to the original, I’d use about 20 sugar pearls per waffle. 

whipping cream 

•  ¼ carton of heavy whipping cream

•  ¼ cup of organic granulated sugar. 

Combine the heavy cream and sugar and whip on high until very thick and most of it is sticking to the sides of the bowl. 

Topping ideas

• All berries!

• Nutella

• Biscoff

• Lemon curd 

• Caramel

• Icecream

• Peaches

• Kiwi 

• Custard 

• Stuff waffle with chocolate sticks 

• Nutmeg and cinnamon cream

Waffle luv whipping cream

Ingredients 

heavy whipping cream (darigold 40%)

Costco organic sugar (brown tint)

Directions

Blend 1 cup sugar to 8 cups cream (add sugar before blending) using whisk blender until very thick 

Ie 2 cups cream to 1/4 sugar

Hummus

Ingredients:

1 15 oz can chickpeas( or 1.5 c cooked)

1/2 tsp baking soda (for canned chickpeas, only)

4-5 TBSP lemon juice (from 1.5 lemons)

1 clove garlic, chopped

3/4 tsp salt

1/2 cup tahini

2 tbsp ice water

1/2 tsp cumin

1 TBSP olive oil

Directions:

Boil canned chickpeas for 20 minutes with baking soda. Rinse in a strainer under cold water. No need to peel. 

In a food processor or blender, blend lemon juice, garlic and salt for just a moment. Let sit for 10 minutes. 

Add tahini to lemon juice mixture. Blend until creamy, making sure to scrape sides with spatula. Add in 2 tbsp ice water while blending. Add more water if mixture is too thick. Add cumin and chickpeas. Blend. While blending add olive oil. Continue blending until mixture is creamy. 

Quiche Lorraine

 1 (9 inch) unbaked deep dish pie crust

10-12 slices bacon, cooked and crumbled 

2 tsp butter

1 tsp olive oil 

1 cup mushrooms (I use 8 oz cut up container)

1 small onion

1/4 tsp salt

1/8 tsp pepper

1 cup shredded Swiss cheese

½ cup shredded Gruyere cheese

3 green onions, thinly sliced

6 eggs

1 ½ cups heavy whipping cream

1/2 teaspoon salt

1/2 tsp garlic powder 

1/4 tsp sugar

1/8 tsp nutmeg

1/8 tsp cayenne pepper 

Preheat oven to 450. Heat butter and olive oil in bacon skillet over medium heat. Stir in mushrooms and onion. Add 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until mushrooms and onions are slightly brown and tender, about 8 minutes.

Whisk eggs slightly in a bowl; beat in cream, 1/2 teaspoon salt, garlic powder, sugar, nutmeg, and cayenne pepper.

Mix in mushroom-onion mixture, crumbled bacon, Swiss cheese, Gruyere cheese, and green onions. Pour mixture into pie crust

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F. Continue baking until a knife inserted in the middle comes out clean, about 30 minutes more. Cover with foil if top is getting too brown. Let quiche rest for 10 minutes before eating.