w/ Honey Mustard Sauce 1.5 lbs chicken tenders 1-egg 1-Tbsp water 6-Tbsp melted butter 3-cup crushed pretzels salt and pepper Sauce: 1/2 cup Dijon Mustard, 1/2 cup sour cream, 1 Tbsp honey Heat the oven to 425˚ F. Line a baking sheet with foil and lightly oil
MILK PASTE OR TANGZHONG STARTER - 45g Milk (or rough 1/4 cup) -45g Water (or rough 1/4 cup) -15g Bread Flour (2 Tbsp) DOUGH - 325g Bread Flour (or 2 2/3 cups) -50g Sugar (or 1/3 cup) -5g Yeast (or 1 tsp) -110g Warm Milk (about
FOR THE TANGZHONG STARTER 45g - milk (or 3 tbsp) 45g - water (or 3 tbsp) 15g - flour (or 2 tbsp) Using a small pot, stir these ingredients over a medium setting until they thicken making a paste or rue. Set aside to cool. In a Kitchen Aid add:
BUN: • 200g (or 3/4 cup) warm water (86F/30C) • 70g (or 1/3 cup) sugar • 2 egg (save one egg for egg wash to spread over buns before baking) • 75g (or 5 1/2 Tbsp) melted butter • 8g (or 2 1/2 tsp) instant yeast • 15g (or 1 3/
RECIPE BIGA •175g or 3/4c warm water (86F/30C) •1/4tsp instant yeast •225g or 1 1/2c AP flour (11.7% protein) Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24
(makes two 12" pizza doughs) Dough takes two days to proof. Poolish: 50g water (room temp) pinch of yeast 50g AP flour or bread flour Combine water, yeast and flour. Stir to combine. Put mixture in a container with a lid, but with enough room to double. Let sit
Bread
* 1/2 cup butter, softened * 1/2 cup sugar (I substitute 1/4 cup Monkfruit) * 2 eggs * 4 very ripe bananas * 1 1/2 cups flour * 1 tsp baking soda * 1/2 tsp salt * 1 tsp vanilla * 1 cup chopped walnuts (or any other nuts you prefer, I like to
Ingredients 1/2 cup dried buttermilk 2 Tbsp dried parsley flakes 1 Tbsp onion powder 1 Tbsp garlic powder 1 Tbsp dried chopped onion 2 tsp dried chives 2 tsp dried dill weed 2 tsp salt 2 tsp pepper Combine all ingredients in a small bowl and mix until well
Mix the following to make a Poolish the night before: 150g water (room temp) 1/8 tsp yeast 150g flour The next morning mix: 280g water (room temp) 1/2 tsp yeast poolish Once mixed, add the following: 350g bread flour 50g whole wheat flour (if you don't
1 Tbsp avocado oil 2 Tbsp fresh grated ginger 1 stalk lemon grass, minced 2 tsp red curry paste 4 cups chicken broth 3 Tbsp fish sauce 1 Tbsp light brown sugar 3 (13.5 ounce) cans of organic coconut milk 1/2 pound fresh shiitake mushrooms, sliced 2 pounds
2 chicken breast, skinless and boneless 3 avocados, large firm ripe 1 cup fresh cilantro 3 cloves of garlic 2 jalapeno peppers 3 limes 1 red onion 2 Tbsp bouilion chicken flavor 1 Tbsp olive oil 1/4 cup queso fresco 4 cups of water Bring a small pot of
2-cups all purpose flour 2-cups semolina flour 1/2 tsp salt 6 large eggs 2 tbsp olive oil Add flours and salt to Kitchen Aid to mix. Add eggs (one at a time) to the mixture and slowly pour in olive oil. Knead dough for 8 to 12 minutes, until
Main
Ingredients: 1 cups raw cashews, soaked in water overnight 1 lemon squeezed 1 teaspoon salt 16 ounces frozen spinach, defrosted 1 cup raw kale 1 cup shredded mozzarella cheese 3 garlic cloves, minced 1 tbsp dried basil 1 tbsp dried oregano 21 jumbo shells 1 (25-ounce) jar marinara sauce 1/
Cookies
A brownie cookie with a Hershey kiss on top, what more could you want in a cookie? * 12 tablespoons unsalted butter softened (1 1/2 sticks) * 1 1/2 cups sugar * 1/2 cup light or dark brown sugar tightly packed * 4 large eggs * 2 teaspoons vanilla extract * 2 1/
1 cup warm water 1 tbsp honey 1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons) 1/4 cup plain yogurt (or substitute 1/4 cup milk with 1 tsp lemon juice) 2 tsp salt 1/2 tsp baking powder 1 egg 3 1/2 cups bread
1/4 cup fresh lemon juice 3 Tbsp extra virgin olive oil 1/2 tsp salt 1/4 tsp pepper 1 lb Brussels sprouts, trimmed and very thinly sliced 1 small head romain lettuce, chopped 1/2 cup packed grated ricotta salata or pecorino cheese 2/3 cup dried cranberries