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Spring 1: 2019

Thai Vegetarian Noodle Soup-week 1

  • 1 package frozen udon noodles
  • 2 cans of coconut milk
  • 1 tablespoons of red Thai curry paste (or to taste)
  • 2 tablespoons soy sauce
  • 1 teaspoon sriracha
  • Non-vegetarian option: 2-3 tablespoons fish sauce or 1/4 cup of Prawn Stock
  • 1 long Japanese eggplant, cut into half moons
  • 2 onions, cut into 1–2” pieces
  • 2 bell peppers, cut into strips
  • 2 carrots, cut into rounds
  • 4 bunches of baby bok choy, torn into pieces
  • 2 celery stalks, cut into half moons
  • 1 cup purple or green cabbage, chopped
  • 3 green onions, cut into 1” slices
  • 1 package medium firm tofu, cut into chunks
  • Oil

Place frozen udon noodles in a bowl and fill with hot water. Set aside.

Heat oil in a cast iron or non stick frying pan over medium high heat. Add tofu and cook until browned on one side, about 7-8 minutes. Carefully flip over tofu and brown on the other side.

Meanwhile, combine coconut milk, 1 cup of water, curry paste, soy sauce, siracha and optional fish sauce or prawn stock in a large pot. Bring to a boil and add eggplant. Reduce heat to medium and simmer for 10 minutes. Add onion and simmer for 5 more minutes.

Drain the udon noodles and add them to the pot.

Add all remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to over cook the veggies, they turn to mush very easily!)

Remove from heat and stir in green onions and tofu.


Strawberry Shortbread Bars-week 2

  • 2 1/4 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup butter, room temperature
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup strawberry jam


  • 1 cup powdered sugar
  • 2 tablespoons heavy cream

Preheat oven to 350°F. Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside.

In a large bowl whisk together flour, sugar, and salt. Add in the egg, butter, and vanilla and combine with a pastry cutter, or your hands until the dough comes together.

Divide the dough in half and press one half into the bottom of the prepared pan.

Spread the strawberry jam on top. Crumble the remaining dough onto the top of the jam.

Bake for 40 minutes until lightly browned.

Allow to cool completely.


Whisk powdered sugar and cream together and drizzle on top


Diced Chicken Cups-week 3

  • 2 tbsp. butter
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1/2 large onion, chopped
  • 1 red pepper diced
  • 1 zucchini diced
  • 2 tsp. fresh thyme leaves
  • salt
  • Freshly ground black pepper
  • 2 tbsp. all-purpose flour
  • 2/3 c. chicken broth
  • 1/2 c. heavy cream
  • 2 c. diced chicken
  • crescent dough

Preheat oven to 375° and grease a muffin tin with cooking spray. In a large skillet over medium heat, melt butter. Add carrots, celery, onion, peppers, zucchini and thyme and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.

Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes. Stir in chicken, and simmer until warmed through. Remove from heat and set aside.

On a lightly floured surface, roll out crescent dough, and pinch seams together. Cut into 12 squares. Place squares into muffin tin slots. Spoon heaping spoonfuls of chicken mixture into each crescent cup.

Bake until the crescent is golden, about 15 minutes. Let cool slightly, pop out of muffin tray and serve.

Quick Bread Dough

1 tbsp active dry yeast

1 tbsp sugar

2 tbsp olive oil

1 cup warm water

1 tsp salt

2 1/2 cups flour


Proof the yeast using the oil and sugar. Mix the salt into the flour in a stand mixer bowl. After the yeast has proofed, add the yeast mixture to the flour. Knead until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic. Cover and let rise for about 10 minutes.


Carrot Cake-Week 4

  • 1 1/2 cups white whole wheat flour
  • 1/2 cup quick oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/4 teaspoon salt

Wet ingredients

  • 2 medium very ripe banana, mashed (¾ cup mashed banana)
  • 1/2 cup coconut sugar (or brown sugar)
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 tablespoons melted and cooled coconut oil
  • ¼ cup unsweetened applesauce
  • 1 cup shredded carrots (about 2 large carrots)
  • 1/3 cup Milk

For the frosting:

  • 4 oz whipped or reduced fat cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla

Preheat oven to 350 degrees F. Spray 8×4 or 9×5 inch loaf pan with nonstick cooking spray. In a large bowl, whisk together flour, quick oats, baking soda, cinnamon and salt; set aside.

In a medium bowl, mix together together mashed banana, brown sugar, egg, and vanilla until well combined and creamy. Add in applesauce and milk, then fold in carrots. Add wet ingredients to the dry ingredients and mix until just combined — DO NOT OVERMIX. Gently fold in melted coconut oil or oil

Pour into prepared loaf pan and bake for 45-60 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Mine took about 55 minutes in an 8×4 inch loaf pan. If you use a 9×5 inch pan, you may need to check the bread at 40 minutes.

Remove from oven and place pan on wire rack to cool for 15 minutes. Remove bread from pan and place on wire rack to finish cooling completely.

To make cinnamon cream cheese frosting: Beat cream cheese, powdered sugar, vanilla and cinnamon together on medium speed for a minute or until smooth. Spread over cooled bread.


Veggie Sliders-week 5

  • 1 can black beans
  • 1/2 cup onion
  • 1 clove garlic
  • 1 cup mushrooms,
  • 1/2 cup celery,
  • 1/2 cup green pepper
  • 1 tablespoon ketchup
  • 1 tablespoon mustard
  • 2 teaspoons soy sauce
  • 3 teaspoons Montreal steak seasoning
  • 1 teaspoon Italian seasoning
  • 1 cup panko bread crumbs
  • ½ c oats

Heat 2 teaspoons oil in a pan over medium heat. Fry the onion, veggies, and garlic until softened, about 5 minutes.

Transfer to a food processor and pulse with beans, liquid flavor, spice, until combined but still chunky. Pulse in the dry base and texture ingredient.

Form into golf ball size balls and flatten into patties. Heat 2 tablespoons oil over medium-high heat. Fry patties 2-3 minutes per side until browned and heated through.

Homemade Biscuits

  • 2 cups all-purpose flour (250g)
  • 1 Tablespoon baking powder
  • 1 Tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 Tablespoons unsalted butter very cold (85g), unsalted European butter is ideal, but not required
  • 3/4 cup whole milk (177ml)

For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It’s ideal that the butter is very cold for light, flaky, buttery biscuits.

Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.

Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.

Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir. Cut the butter or combine the grated butter until the mixture resembles coarse crumbs. Add milk, use a wooden spoon or spatula to stir until combined (don’t over-work the dough).

Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough. Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick and lightly dust a 2 3/4″ round biscuit cutter with flour.  Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.

Repeat until you have gotten as many biscuits as possible and place less than 1/2″ apart on baking sheet.

Mini Fruit Tarts-week 6

  • 1 1/4 cup all-purpose flour
  • 1/3 cup powdered sugar
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter (1 stick, cut into cubes)
  • 1 tbsp cold water
  • 2 cups milk
  • 1 1/2 tbsp pure vanilla extract
  • 6 egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1 tbsp unsalted butter
  • 1 pint fresh blueberries
  • 1 pint fresh strawberries


Preheat the oven to 375º.

For crust, add flour, powdered sugar, and salt to a food processor and process to blend. Add 1/2 c. cold butter and use on/off turns until the mixture resembles coarse meal. Add cold water and process just until the dough starts to stick together. Add more water by teaspoonful if the dough is dry.  Scoop about a tablespoon of dough into the cups of a mini muffin pan and press onto bottom and partially up sides. Bake until golden brown, about 15 minutes. Remove from oven and cool in pans 5 minutes. Use a knife to pop out the crust cups and cool completely on a wire rack.

Meanwhile, for the custard, put milk and vanilla bean paste in a medium saucepan and bring to a boil over medium heat. Whisk the egg yolks and granulated sugar in a bowl until light and fluffy. Add the cornstarch and whisk until no lumps remain. Whisk in 1/4 c. of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter.

Spoon into the cooled crust cups and let sit at room temperature about 20 minutes. Top with berries and refrigerate until ready to serve.