Recipes

Instructions are different from the linked original recipe

1. Mix together chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano in a small bowl.
2. Slice the peppers and onion.
3. Cut the chicken breasts into strips and put into mixing bowl with the seasoning mix. stir together to coat the chicken strips evenly.
4. Cook the chicken in a cast-iron pan, and the onion/peppers in a separate one.
5. Heat the corn tortillas in a stovetop pan, one at a time, just for a minute on each side to warm/soften them.
6. Serve with sour cream (or crema).

1. Add the butter and cream to a large skillet.
2. Simmer over low heat for 2 minutes.
3. Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
4. Whisk in the parmesan cheese until melted.
5. Serve immediately.

1. Warm olive oil in a medium skillet over medium heat. Add chickpeas, then sprinkle cumin, chili powder, paprika, salt, cayenne, and black pepper on top. Stir to combine and coat chickpeas evenly, then cook for 8-10 minutes, stirring occasionally, until the chickpeas turn crispy and golden.
2. Toss slaw ingredients together in a medium bowl. In a separate small bowl, whisk together sour cream or Greek yogurt, lime juice, adobo sauce, and salt. Add water a little bit at a time until the sauce is as thin as you want it.
3. Start with charred or warmed tortillas and layer on chickpeas, slaw, and sauce. Top with avocado slices and serve with extra lime wedges or other toppings, as desired.

1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
5. Once hot, add 1 Tbsp oil (amount as original recipe is written // use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.
6. Once the chickpeas are browned and fragrant, remove from heat and set aside.
7. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
8. To serve: slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas + tahini sauce.
9. Best when fresh, though leftovers will keep for a few days in the fridge.

1. Preheat oven to 425 F. In a large bowl, stir together the flour, baking powder, and salt.
2. Add the olive oil to the water, then pour them both into the bowl with the dry ingredients. Stir until a shaggy ball of dough forms and no more dry flour remains on the bottom of the bowl. If the dough does not come together in one piece or there is still dry flour in the bowl, add a small amount of water (1 Tbsp at a time) until the dough comes together.
3. Turn the dough out onto a clean, lightly floured surface and knead just a few times, or until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes to relax the gluten.
4. Stretch or roll the dough out into your desired shape, making sure not to stretch it to less than ¼-inch thick.
5. Place the dough on your preferred pan (prepared with either parchment or a good dusting of cornmeal or flour), then top the pizza with your favorite sauce and toppings. Bake the pizza for about 15 minutes, or until the cheese is melted and slightly browned on top. Slice and serve immediately.

1. Preheat oven to 350 F. In large bowl, sift flour, baking powder, baking soda, cinnamon, and salt together.
2. In mixing bowl, cream together butter, brown sugar and granulated sugar, vanilla extract until light and fluffy.
3. Add eggs one at a time to the butter mixture and mix well before adding next egg.
4. In batches add flour mixture and mix until just combined.
5. With spatula or wooden spoon, fold in rice krispies, oats, coconut, pecans, and chocolate chips.
6. Drop tablespoons of dough onto cookie sheet 1½ inchdes apart. Place in freezer for 15 minutes. Take from freezer and put directly in oven for 10-12 minutes.

1. Mix everything together.
2. Add salt, pepper, and lots of mayonnaise.

1. Combine starter, water and 3 cups (362 g) of flour. Beat vigorously.
2. Cover and let rest @ room temperature for 4 hours. Refridgerate overnight, for about 12 hours.
3. Add remaining 2 cups (241 g) of flour, and salt. Knead to form a smooth dough.
4. Allow dough to rise in covered bowl until light and airy. May take up to 5 hours. Gently deflate once an hour and stretch and fold edges to centre to see how it is progressing.
5. Divide dough in half.
6. Shape into 2 round or oval loaves. Place on parchment-lined baking sheets. Let rise until very puffy (2-4 hours).
7. Heat oven to 425 F. Spray loaves with lukewarm water. Slash loaves.
8. Bake bread for 25-30 minutes until deep golden brown.

1. Add tomatoes, peppers, celery, onions and salt. Let stand 3-4 hours. Drain well.
2. Add vinegar, sugar, pickling spice, and chili powder. (optional: add cayenne pepper and cabbage)

1. Cream butter and sugar together. Add eggs 1 at a time. Set aside.
2. In a small bowl, mix milk and vanilla. Add to butter mixture. Sift together flour, baking powder, and salt. Add flour mix to butter mixture.
3. Mix until just combined. Roll out dough and cut with cookie cutters.
4. Bake at 350 F for 8 minutes.