The Plan Your Community Recipe Book - Lyn-Genet Recitas

The Plan –

Your Community

Recipe Book

February 2019

Lyn-Genet Recitas

February 2019 Recipe eBook for TPYC members pg. 2

Contents

BREAKFASTS 3

BLUEBERRY BANANA BUCKWHEAT MUFFINS - 3

CARROT PANCAKES WITH HONEY GINGER SYRUP 4

APPETIZERS/SIDES 5

CACIO E PEPE BISCUITS 5

OLIVE OIL CAKE 6

PANEER 7

POTATO DOMINOS 8

ROASTED APPLE & FENNEL SALAD WITH TOASTED HAZELNUTS & GOAT CHEESE 9

SOURDOUGH STARTER 10

SPELT FLOUR BROCCOLI MANCHEGO POCKETS 11

DINNERS 12

BAKED HALIBUT 12

CRISPY CHICKEN THIGHS WITH KALE, APRICOTS, AND OLIVES 13

LAMB RIBS WITH GREEK MARINADE 14

PEKING DUCK WITH HONEY AND FIVE-SPICE GLAZE 15

ROASTED CHICKEN THIGHS WITH FENNEL & LEMON 17

THAI-INSPIRED BEEF SALAD WITH MINT 18

WEST AFRICAN SPICY CHICKEN WINGS 19

DESSERTS 20

BITTERSWEET CHOCOLATE MOUSSE WITH FLEUR DE SEL 20

CHOCOLATE CARAMEL MACAROONS 21

CHOCOLATE-CARDAMOM POTS DE CRÈME 22

CHOCOLATE TRUFFLE BROWNIES 23

CINNAMON KISSED COCOA CUP COOKIES 24

EGG FREE BUCKWHEAT CHOCOLATE CHIP COOKIE RECIPE 25

PECAN PIE TRUFFLES 26

SWEET POTATO (OR SQUASH) PIE WITH MACAROON CRUST 27

VANILLA BEAN GLAZED DONUT RECIPE 28


Breakfasts

Blueberry Banana Buckwheat Muffins -

Thank you Jaci! ‘I made a few tweaks but kept the banana in since that works for my family.

You could totally sub for butternut squash though!’

Dry Ingredients:

• 1/2 cup + 2 tbsp buckwheat flour

• 6 tbsp almond flour

• 2 tbsp brown sugar

• 1 teaspoon baking powder

• ½ teaspoon sea salt

Wet Ingredients:

• 1 small banana ripe

• 2 eggs

• ¼ cup butter, melted (or avocado oil)

• 2 tbsp honey (or agave)

• ½ tsp vanilla

• 1 cup blueberries fresh or frozen

Streusel Topping:

• 1 tbsp sliced almonds

• ½ tbsp buckwheat flour

• ½ tbsp brown sugar

• ½ tbsp butter melted (or avocado oil)

• ½ tsp cinnamon

• 1/8 tsp sea salt

1. Preheat oven to 350 degrees F.

2. Combine all dry ingredients in a mixing bowl and mix well. Then combine all wet

ingredients (except blueberries) in a small bowl and mix together well. Pour the wet

ingredients into the dry, and stir to combine, without overmixing. Fold in blueberries.

3. Mix together all streusel toppings in a small dish.

4. Fill muffin cups almost to the top. Top with a teaspoon streusel topping each, and extra

blueberries.

5. Bake at 350 f for 20 minutes.


Carrot Pancakes with Honey Ginger Syrup

WOW! What a cool riff on a classic recipe of carrot cake and yes you could try this with

buckwheat or almond flour!,

• 2 cups flour

• 1 tablespoon baking powder


• 1 egg

• 1½ cups milk, rice milk or coconut milk

• 1 tablespoon brown sugar

• 1/3 cup shredded carrots

• For the Honey Ginger Syrup

• 1/3 cup honey

• 1 tablespoon ginger paste o ginger

• 1 teaspoon sugar

1. In a small sauce pan over low heat, add honey, ginger paste, and sugar and stir well until

combined. Let flavors mingle and marinate while you make the pancakes, being careful not

to burn.

2. Preheat a large pan or skillet over medium-low heat. In a large bowl, combine the flour,

baking powder, and salt.

3. In a bowl, beat the eggs, and add the milk, stirring to combine. Stir in the butter and brown

sugar.

4. Add the wet ingredients into the dry. Add the shredded carrots and stir, being careful to mix

only to the point that the batter has completely incorporated the dry ingredients. It is okay if

there are a few lumps!

5. Add a teaspoon of butter or oil to the skillet (optional if using a non-stick pan). Ladle a 1/2

cup of batter into the skillet at a time to make each pancake, and flip after 2-4 minutes,

getting the pancakes nicely browned on each side.

6. Drizzle pancakes with honey-ginger syrup, and enjoy


Appetizers/sides

Cacio e Pepe Biscuits

Guess I am in a bread mood after all that clean eating in Mexico. I was SO strict!😂😍This

recipe looks GOOOOOD.

• 2 ¾ cups all-purpose flour


• 1 tablespoon baking powder

• 1 cup (2 sticks) unsalted butter,

very cold

• 1 cup grated goat or sheep cheese,

plus extra for topping

• 2 tablespoons freshly ground

black pepper, plus extra for topping

• 1 cup milk or coconut milk

1. Preheat your oven to 425° F. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the flour, salt, and baking powder.

3. Cut in the cold butter using a fork or pastry cutter.

4. The mixture should have pea-sized lumps. Stir in the grated cheese and black pepper with a

fork and pour in the milk. Stir until the dough is a shaggy, wet mess. Once it mostly comes

together, use your hands to fold in the dry bits that haven't been incorporated. You want to be

very gentle and use your hands as little as possible. Focus on folding the dough over onto

itself until it mostly comes together.

5. Turn the dough out onto a lightly floured surface and pat it into a 1 1/2-inch-thick disc. Using

a sharp biscuit cutter (or a round cookie cutter), cut out circles. I used a 3-inch inch cutter.

Place the dough circles onto your prepared baking sheets.

6. Sprinkle a generous amount of black pepper and grated cheese over the top of each biscuit.

7. Bake for 10 to 12 minutes, or until just golden brown on the edges. Remove from the oven

and let cool slightly.


Olive Oil Cake

This recipe looks insanely good. I am going to cut the sugar in half and add some organic

orange zest.

• ¾ cup all-purpose flour

• ¼ cup almond meal

• 1 teaspoon baking powder (the aluminum-free kind, if you can find it)

• ⅛ teaspoon fine salt

• ½ cup light or dark brown sugar

• ½ cup granulated sugar, divided

• ½ cup extra-virgin olive oil

• 2 large eggs

• 1 tablespoon vanilla extract

• ⅔ cup pitted oil-cured black olives, roughly chopped

1. Heat the oven to 350°F with a well-seasoned 10-inch cast-iron skillet in it. (9-inch is fine if

that's what you have—it will just take a little longer to bake.)

2. Sift or whisk together the flour, baking powder, and salt in a medium bowl. In the bowl of a

stand mixer (or using a large mixing bowl and handheld electric mixer), beat the olive oil,

brown sugar, and 1/4 cup + 2 tablespoons (75g) granulated sugar together on medium-high

speed until thoroughly combined. Add the eggs, one at a time, to incorporate, scraping down

the bowl, then add the vanilla and beat to incorporate.

3. Decrease the speed to low and add the dry ingredients, mixing until just combined.

4. Remove the hot cast-iron skillet from the oven and carefully brush the bottom and sides with

olive oil. Scrape the batter into the skillet and smooth the top. Scatter the olives all over the

batter, covering it. Sprinkle the top evenly with the remaining 2 tablespoons sugar (25g).

Remembering the pan and handle are hot (!), return it to the oven.

5. Bake until cake is golden and a toothpick inserted into a center part of the cake comes out

free of batter, about 30 to 40 minutes.

6. Wait a good 10 minutes before flipping the cake out of the skillet. Use a butter or dinner

knife (not too sharp) to make sure the cake is loosened from the sides of the pan, and, if

necessary, to coax the edges off the bottom of the pan for easy flipping. Have two plates

ready, because you’ll need to flip it twice so it’s right (olive) side up.

7. Depending on how well-seasoned your cast iron pan is, it's possible that the bottom will

stick. If it's sticking all over, let it cool and firm up a bit more, then try to ease it out with a

spatula, or just serve it from the pan. If one spot sticks and remains in the pan after you flip

out, tuck the missing piece in like a puzzle and no one will notice! Let cake cool completely

before serving.


Paneer

We were talking about paneer awhile back. Here's a recipe. Might be fun to make with goat

milk. I also saw some buffalo milk paneer when I was at Patel Brothers totally want to test

that!

How to make Paneer:

1. Bring one liter of milk to boil. Immediately add two tablespoons of lemon juice or vinegar

and continue to boil, stirring continuously, till the milk curdles and separates from the whey.

2. Drain and dry the curds cup in a piece of muslin. Dip the pot in chilled water so that it cools

down completely. Squeeze out the water again.

3. Place the paneer under a heavy weight so that all the water drains away and the paneer sets in

a block.

Tips on making and using paneer

• Do not discard the whey: you can use it to make paneer the next time.

• The whey can also be used to knead chapatti dough.

• Milk which is split with lemon juice or vinegar will produce a firmer curd, while that split

with whey will produce a softer crumbly curd.

• To keep paneer fresh for 2 – 3 days, immerse the paneer in water to cover and refrigerate.

Refresh the water every 8 hours.

• To prepare paneer for sweets, place it under a weight for not more than 10 minutes to retain

some of its moisture. Alternatively squeeze the paneer well to remove as much whey as

possible.

• Sprinkle a little water over a dry paneer dish while reheating, to prevent the paneer from

becoming hard and rubbery.

• As far as possible, add the paneer towards the end of cooking.


Potato Dominos

So basically potatoes in ghee. Just remember that Idaho potatoes are higher reactive due to

all that starch!

Clarified butter

• 4 ounces unsalted butter (1

stick)

Potato dominoes:

• 4 Idaho potatoes

• 4 tablespoons chilled clarified

butter

Clarified butter:

1. Slowly melt butter in a small heavy saucepan over medium-low heat; do not stir.

2. Remove from the heat, and carefully spoon off any foam from the top.

3. Pour the clear liquid butter through a fine-mesh strainer, leaving behind the solids in the pan.

4. Once cool, the clarified butter can be refrigerated for weeks.

Potato dominoes:

5. Heat a home oven (with the rack positioned in the center of the oven) to 400°F.

6. Line a rimmed baking sheet with parchment paper.

7. Cut off the two ends of one potato and reserve them. Trim the 4 sides of the potato to form an

even brick. Slice the potato about 1/8-inch-thick on a mandolin, keeping the slices in order if

you can (just like a line of shingled dominoes).

8. Hold the stack of potato slices in the palm of one hand and use the other to shape them back

into a brick -- as you would a deck of cards. Lay the stack on its side on the baking sheet, and

put the reserved potato ends, cut side down, at either end to keep the stack aligned.

9. Then, with the palm of your hand, angle the slices slightly to resemble a line of dominoes

that has tilted over. Adjust the end pieces to keep the stack in shape and align the slices if

necessary. Dot the top and sides with 1 tablespoon of the clarified butter.

10. Sprinkle with salt to taste. Repeat with the remaining potatoes, keeping the stacks at least 2

inches apart.

11. Bake for 40 minutes, or until the potatoes are browned on the edges and tender in the middle

when tested with a skewer. Serve immediately.


Roasted Apple & Fennel Salad with toasted Hazelnuts & Goat Cheese

This is a WONDERFUL recipe! Feel free to use nuts or seeds of your choice.

• 3 baking apples (those that retain their

structure when baked like Granny Smith,

Honeycrisp, Jonagold, Pinklady, etc.)

• 2 fennel bulbs with fronds

• Extra virgin olive oil

• Salt and pepper

• 1 pinch red pepper flakes

• 1 handful mint leaves

• 4 scallions thinly sliced

• ½ cup hazelnuts, toasted, peeled and

chopped

• 4 ounces fresh goat cheese crumbled

• 1 organic lemon, zest and juice

1. Preheat the oven to 425*F. Cut the fennel bulbs into 1-inch wedges, reserving the fennel

fronds for finishing the salad. Cut the apples into similarly sized wedges. Spread the fennel

on one parchment-lined sheet pan and spread the apple on another. Drizzle both generously

with olive oil, and season with salt, freshly cracked black peppers, and a pinch of red pepper

flakes. Roast the apple pan for 15 to 20 minutes, and roast the fennel pan for ~30 minutes,

flipping each halfway through, until all are caramelized, golden brown, and tender. Remove

from the oven and allow to cool on sheet pans.

2. Meanwhile, prep mint leaves and fennel fronds. Slice scallions. Toast, peel and, chop

hazelnuts. Crumble goat cheese.

3. To finish the dish, carefully layer the roasted apples, roasted fennel, mint leaves, fennel

fronds, sliced scallions, toasted hazelnuts and crumbled goat cheese on several layers on a

shallow serving platter. Zest over 1 lemon and shower the whole thing with lemon juice and

a drizzle of best quality extra virgin olive oil. Enjoy as a filling salad on its own or serve with

roasted pork or chicken.


Sourdough Starter

SUPERCOOL, I wonder if you could use another juice besides pineapple- anyone know?

• 16 ounces flour

• 3 ounces unsweetened

pineapple juice

• 10 ounces filtered or spring

water

1. Make seed culture:

2. Combine 1 ounce of the flour and 2 ounces unsweetened pineapple juice in a large glass or

small nonreactive bowl.

3. Cover tightly with plastic wrap and leave at room temperature, stirring with a wet spoon

twice a day. Bubbles should appear after 24 to 36 hours.

4. After 48 hours, add 1-ounce flour and remaining pineapple juice, stirring to incorporate. Re-

cover with plastic wrap and leave at room temperature, stirring with a wet spoon twice a day.

5. When it is foamy, in 1 to 4 days, combine 2 ounces flour and 1 ounce filtered or spring water

in a medium nonreactive bowl. Add seed culture, stirring to incorporate, and re-cover with

plastic wrap. Stir twice a day to aerate.

6. When mixture has doubled in bulk, in 1 to 2 days, convert it into a starter: Combine 12

ounces flour and 9 ounces filtered or spring water in bowl. Add 4 ounces of seed culture

mixture (discard the rest or use to make a second starter) and mix until fully incorporated.

7. Transfer to a lightly floured surface and knead for 2 minutes. It should have the consistency

of bread dough.

8. Transfer to a nonreactive bowl and let rest at room temperature until it doubles in size, about

4 to 8 hours. Knead lightly, then store in container with tight-fitting lid (container must be

large enough to let starter triple in bulk). Store in refrigerator.

Tip: Every 5 to 10 days the starter will need to be fed with more flour and water. Follow the

directions in step 2 above, substituting starter for seed culture.


Spelt flour broccoli manchego pockets

These are a spin off from my mom’s famous and delicious pepperoni and provolone rolls.

They are super simple and pretty quick and easy for homemade pizza dough. I like to have

this at lunch. About 6 grams protein in each roll.

Dough

• 1 1/4 cup spelt flour (I used 1 c

spelt 1/4 c 00)

• 1 package of instant rapid-rise

dry yeast

• 1/2 teaspoon honey

• 1/4 teaspoon salt

• 2 tsp olive oil , separated

Filling

• 1 cup Steamed broccoli (make

sure it’s a little underdone as it will

cook more in the oven.

• 2 oz of manchego sliced thin

(more if needed)

* Optional: Choice of Spices added to steamed broccoli (I made mine with out spices but I think next

time I’m going to add some garlic powder and some Italian seasoning)

1. Mix yeast, honey, olive oil and warm water in large bowl. Let proof 8 minutes.

2. Mix flour and salt together in a separate bowl and add to the liquid and mix well (this is where you

get your hands dirty after it’s pretty much Inc. start kneading in the bowl with your hands. Dough

should be slightly tacky, but not overly sticky. Don’t over knead

3. Once you have a nice round ball you’re going to get a smaller bowl spray it or oil it so the dough

doesn’t stick and just put the ball in the bowl. Cover with plastic wrap tightly and let it sit at room

temp in a warm draft free spot for 1 hour.

4. While the dough is resting, steam your broccoli and chop into small pieces about 1/2”-1”long, slice

your manchego.

5. After an hour your dough should have doubled in size. Take it out of the bowl and knead a little bit

more (1-2 times) make sure to put some flour down when you do this. Cut the dough ball into 6

smaller pieces.

6. Preheat oven to 375°. Line a cookie sheet with parchment paper or a silicone mat. Flatten out the

dough with your hand (it should be a little bit bigger than your palm probably between 2”-3” in

diameter. Put 2-3 thin slices of cheese on the dough, then pile on some broccoli then another 2-3

pieces of manchego. Wrap the dough around this bundle (Be patient with this because sometimes the

dough will break a little bit, I think it’s because of the texture it’s not as elastic as the white flour).

Place on the cookie sheet and repeat for the other 5.

7. At this point you can brush the rolls with an egg wash or omit this step. Place in oven and bake for

15-20 min until puffy and golden brown. (you may not see the golden color as much if you do not use

the egg wash)

8. Serve warm. Great to put in a zipper bag and freeze. Defrost and then microwave 30-60 seconds.


Dinners

Baked Halibut

It took me awhile Carolina, but here's that recipe you wanted! How do I cook fish at home is

a question I get from a LOT of Planners. Of course the easiest way is to broil your fish in

white wine, olive oil, lemon and herbs, but this recipe, which I altered to be Plan friendly,

looks amazingly delicious!

• Two 6-to-8-ounce halibut fillets

• Sea salt

• 1/4 teaspoon freshly ground black pepper,

or more as needed

• olive oil

• 1 stem fresh dill

• 1 small clove garlic

• 3/4 cup coconut milk

1. Preheat the oven to 350 degrees.

2. Lightly season the fish all over with salt and then the 1/4 teaspoon of pepper. Place the fillets

skinned side down in an oiled shallow baking dish or ovenproof skillet that’s just big enough

to accommodate the fish and some sauce; bake for 5 to 7 minutes or just until opaque at the

center.

3. Meanwhile, chop the dill fronds and mince the garlic, placing them both in a medium bowl.

Add the coconut milk, whisking to incorporate.

4. Remove the fillets from the oven and spoon the sauce over them, making sure to coat them

completely. Bake for 5 minutes more, depending on the thickness of the fish. (Cook just until

it flakes.)

5. This dish would also be amazing with other spice blends, hello curry lovers, add some

parsley and red chilis.....


Crispy Chicken Thighs with Kale, Apricots, and Olives

Mmmm the combo of apricot and olives sounds DIVINE in this recipe

• 8 small bone-in, skin-on chicken thighs

(about 2 pounds total)

• 1 teaspoons sea salt divided

• ½ teaspoon freshly ground black pepper

• 2 tablespoons extra-virgin olive oil

• 1 cup dried apricots halved lengthwise

• ¼ cup rice vinegar

• 4 garlic cloves thinly sliced

• 2 bunches curly kale, stems removed,

leaves torn into pieces

• ½ cup mild green olives, such as

Castelvetrano, crushed, pitted, torn in

half

• ¼ teaspoon crushed red pepper flakes

(optional)

• ½ cup dry white wine

1. Place a rack in top of oven; preheat to 400°F. Season chicken on both sides with ½ tsp. salt

and ½ tsp. pepper. Pour oil into a large braising pan or deep-sided skillet. Arrange chicken

skin side down in an even layer in cold pan, then place over medium heat and cook until skin

is golden brown, 12–15 minutes. Transfer to a plate skin side up. Remove pan from heat,

reserving fat.

2. Meanwhile, combine apricots, vinegar, and 2 Tbsp. water in a small saucepan and cook over

high heat, stirring occasionally, until liquid is boiling. Remove from heat.

3. Stir garlic into hot fat remaining in pan. Working in batches, add kale and toss with tongs

until all kale is coated and just beginning to wilt, about 3 minutes. (Make sure your kale is

dry; otherwise, the fat will spatter.)

4. Add apricot mixture, olives, red pepper, if using, and remaining ½ tsp. salt to kale mixture

and toss to combine. Nestle chicken skin side up into kale mixture, fluffing kale up between

chicken pieces so it has a chance to crisp in the oven. Pour wine around chicken. Roast until

chicken is cooked through, about 15 minutes.


Lamb Ribs with Greek Marinade

Ow I just heard Chicago is going to be as cold as ANTARCTICA!! Sorry for my Chicago peeps.

Some hearty food might help. Try this recipe!

LAMB RIBS:

• 1 rack of lamb ribs pp (as a main or 1

rack for 2 pp if served with sides)

• 8 cloves (optional)

• Salt/Pepper

• 2 onions thickly sliced

GREEK MARINADE:

• 2 tbl fresh rosemary (finely chopped)

• ½ tbl dried oregano

• ½ tsp sea salt

• Pinch sugar

• Zest ½ lemon- organic

• Juice ½ lemon

• Olive oil – equal amount to lemon juice

• Pinch of Chilli flakes or chipotle powder

• 1 clove garlic whole (lightly crushed)

1. Season ribs with salt and pepper.

2. Place a large piece of foil on a flat surface, drizzle a tablespoon of olive oil before sprinkling

over half the onions, place the ribs on top (bone side down – so the fatty skin is facing

upwards) and put the rest of the onions on top of the ribs. Now wrap up your ribs into a nice

airtight foil package (I usually wrap them a couple of times to ensure they are sealed).

3. Pop the ribs in a roasting tray (if you have a grill that goes in your roasting tray put them on

that).

4. Cook the ribs for 1 hour 30 minutes at 180c (FAN) then remove from the oven leaving them

wrapped up.

5. While resting, turn up the oven to 220c, once it’s reached temperature cut open your foil

package – watch out for the hot steam ! Open fully to reveal all the ribs. I usually cut

lengthways with a pair of scissors, gently push the onions from the top if they haven’t

disintegrated and drizzle a little olive oil over the top of the lamb and a sprinkling of sea salt.

6. Pop back in the oven for 20 – 30 minutes depending on how big and how much fat you have

on your ribs. This will crisp up the skin beautifully and render more of the fat.

7. To make the dressing simply add all ingredients together (I put them in a jar and just shake).

8. FINISHING: Remove ribs from oven and let them rest for 5 minutes. Slice them into pairs,

drizzle over the dressing saving some to dip them in and eat!


Peking Duck with Honey and Five-spice glaze

This recipe called for hoisin sauce so I subbed - 2 tbsp Plan ketchup- 2 tbsp molasses and 2

tbsp coconut aminos and 1 tsp chipotle in adobo powder

• 3 tablespoons mild honey, such as clover,

acacia or orange blossom

• 2 tablespoons coconut aminos

• 1 teaspoon turbinado or light brown sugar

• 2 teaspoon five-spice powder

• 1 (5- to 6-pound) Peking or Long Island

duck

• 1 teaspoons sea salt

• ½ teaspoon black pepper

• 1 (24-ounce) beer can or other aluminum

can, emptied and filled halfway with

water

• 2 tbsp molasses

• 2 tbsp Plan ketchup

• 2 tbsp coconut aminos

• 1 tsp chipotle in adobo powder

• 1 teaspoon toasted sesame oil or avocado

oil

1. Combine honey, soy sauce, sugar and 1/2 teaspoon five-spice powder in a small saucepan.

Stir over low heat until sugar dissolves, about 3 minutes.

2. In a large saucepan, bring 4 quarts water to a boil. Meanwhile, remove giblets and neck from

duck cavity and discard (or reserve for another use). Cut off excess fat from cavity and neck

area, then cut off tail. (This helps balance the duck vertically over the beer can.)

3. Using your fingers, carefully separate the skin from the breast meat through the bottom of the

breasts and work your fingers upward to separate the skin from the meat (be careful not to

tear skin). Next, separate the skin from the backbone through the neck and working your way

down until you reach the legs. (Scissors are helpful but be careful to avoid piercing the skin.)

Transfer duck to a rack set in the sink.

4. Using a ladle or measuring cup, pour half of the boiling water evenly over top of the duck.

Flip duck and pour the remaining water evenly all over second side. Tilt duck to drain all

water from the cavity, then pat dry with paper towels.

5. In a small bowl, combine the remaining 1/2 teaspoon five-spice powder with 1 teaspoon salt,

the black pepper and 1 tablespoon of the glaze. Rub the mixture inside the cavity. Stand duck

vertically by inserting beer can into cavity and place in a roasting pan or on a rimmed baking

sheet.


6. Using a pastry brush, brush the remaining glaze all over the duck and sprinkle evenly with

remaining 2 teaspoons salt. Place duck in the refrigerator, uncovered, until the skin feels dry

and leathery, 24 hours.

7. Heat oven to 450 degrees with rack in bottom third of oven. Remove duck from refrigerator,

and add 1 1/2 cups water to the pan. Wrap wing tips and tips of drumsticks with foil to

prevent burning, then loosely tent duck with foil. Roast for 15 minutes. Decrease temperature

to 350 degrees and roast, tented with foil, until skin is mahogany and an instant-read

thermometer inserted into the thickest part of the thigh registers 165 degrees, 1 hour to 1 hour

15 minutes more, adding more water to the pan if needed.

8. Leaving duck on the can, transfer duck vertically to a cutting board and let rest for 15

minutes. Carve the crispy skin from the back and legs of the duck, and slice into strips.

9. Carefully remove duck from the beer can and return to cutting board. Carve off the breasts

and legs; thinly slice the breasts and shred dark meat.

10. Carefully strain pan juices into a small bowl and pour off all the fat. In another small bowl,

whisk together the hoisin, sesame oil and up to 1/4 cup of the pan juices to form sauce.

11. To serve, spread 1 tablespoon prepared sauce on each tortilla. Top each with some scallions,

cucumbers, duck meat and crispy skin. Roll up and enjoy warm.


Roasted Chicken Thighs with Fennel & Lemon

Thanks for sharing this recipe Natalie- this looks DIVINE and EASY (just the way I like it)!

• 2 pounds bone-in, skin-on chicken thighs (4 to 6)

• 2 small fennel bulbs (1 to 1¼ pounds total)

• 4 large cloves garlic

• 1 Meyer or regular lemon

• 2 tablespoon olive oil

• 2 tablespoons dry white wine


• Freshly ground black pepper

1. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a large

bowl; set aside.

2. Trim the stalks and fronds off the fennel bulbs and set aside the fronds. Cut each bulb in

quarters through the root. Cut each quarter into 1-inch-thick slices. Add to the bowl with the

chicken. Mince about 1 tablespoon of fennel fronds and add to the bowl.

3. Mince the garlic and add to the bowl. Finely grate the zest of the lemon into the bowl. Juice

the lemon and add the juice to the bowl. Add the oil and white wine, season with the salt and

a generous amount of black pepper and toss to combine.

4. Transfer the chicken mixture onto a large baking sheet. Arrange the fennel around the outside

and place the chicken pieces closely together in the center. Pour any remaining juices from

the bowl over the chicken.

5. Roast until the chicken reaches an internal temperature of about 160°F and the fennel is

tender and beginning to brown around the edges, about 30 minutes. Take the pan out of the

oven and cover with aluminum foil. Let it rest for about 5 to 10 minutes before serving with

rice or bread if desired.


Thai-Inspired Beef Salad with Mint

This recipe looks divine, but I am going to make this with flank steak instead!

• 1 to 1½ pounds thick sirloin, rib-eye or other boneless steak

• 6 to 8 cups salad greens

• 1 cup mint leaves

• ¼ cup avocado oil

• ¼ cup rice vinegar or lime juice

• 1 teaspoon mustard, optional test

• 1 chopped shallot, about 1 tablespoon

• 2 tablespoons coconut aminos

• ¼ teaspoon or more freshly ground black pepper

1. If you're grilling, start a charcoal fire or preheat a gas grill. Grill steak about 4 minutes a side

for medium rare. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees.

Heat ovenproof skillet on stove over high heat until it smokes. Place steak in skillet, and

transfer to oven. Roast about 4 minutes a side for medium rare.)

2. Meanwhile, wash greens and toss with mint. Whisk or blend remaining ingredients together,

taste, and adjust seasoning.

3. Let steak rest for a minute before slicing, and then place it atop greens, with its juices. Dress

with vinaigrette and serve.


West African Spicy Chicken Wings

Here's my favorite recipe from the 7 wings recipes made Plan friendly

• 4 pounds chicken wings, split at the joint,

wingtips removed and discarded

• Sea salt and freshly ground pepper

• 2 tablespoons avocado oil, plus more for

frying

• 6 cloves garlic roughly chopped

• 1 medium yellow onion roughly chopped

• 1 habanero or Scotch bonnet chile,

stemmed, seeded and roughly chopped

• ¼ tablespoons low reactive tomato sauce

• ⅓ cup smooth organic peanut butter

• 1 bay leaf

• 2 cups broth

• 3 limes

• ¼ cup finely chopped home toasted

peanuts, for serving

• 2 ripe mangos, peeled, pitted and thinly

sliced. for serving

1. Spread the wings in a single layer on wire rack set over a rimmed baking sheet and season liberally

with salt and pepper. Refrigerate at least 1 hour, or preferably overnight.

2. Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer

registers 275 degrees F. Working in 2 batches, fry the wings, tossing occasionally, until pale brown

and cooked through, about 20 minutes per batch. To test for doneness, lift a wing from the oil and

pierce with a paring knife. If there is no resistance, they are done. Transfer the wings with a slotted

spoon to a clean rack set over a baking sheet and let cool for at least 30 minutes. (Make sure the oil

returns to the proper temperature between batches.)

3. Meanwhile, make the sauce: Heat 2 tablespoons avocado oil in a medium pot over medium heat. Add

the garlic, onion and chile and cook, stirring occasionally, until soft and lightly golden, about 12

minutes. Add the tomato paste and cook, stirring until lightly caramelized, about 2 minutes. Stir in the

peanut butter and bay leaf, then pour in the broth. Bring the mixture to a simmer then cook, stirring

often, until it is thickened and slightly reduced, about 8 minutes. Remove the sauce from the heat,

discard the bay leaf and stir in the fish sauce. Finely grate the zest of 1 lime into the sauce, then add

its juice. Season the sauce with salt and pepper, then pour it into a blender and puree until very

smooth. Transfer the sauce to a small saucepan and keep warm.

4. Increase the temperature of the frying oil to 425 degrees F. Working in 3 batches, fry the wings again

until the skin is golden brown and very crisp, about 3 minutes per batch. Transfer the wings to a large

bowl and season each batch with salt while hot. (Make sure the oil returns to the proper temperature

between batches.)

5. Pour two-thirds of the reserved peanut sauce over the wings and toss to coat evenly. Transfer the

wings to a platter and sprinkle with the peanuts. Finely grate the zest of another lime over the wings

then cut the remaining limes into wedges. Serve the wings immediately with lime wedges, sliced

mango and extra peanut sauce on the side.


Desserts

Bittersweet Chocolate Mousse with Fleur de Sel

HOLY SMOKE- no cream, no eggs, this is a wild recipe! hmmmmm.

• 10 oz bittersweet chocolate (about 10 ounces), roughly chopped, more as needed (see note)

• Fleur de Sel to taste

1. Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in

ice bath.

2. Place chocolate and 1 cup water in a small pot and heat over medium. Whisk until mixture is

melted and smooth, about 3 to 5 minutes.

3. Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate

mixture by hand until thick, 3 to 5 minutes. The chocolate should be fluffy and form a mound

when dolloped with the whisk (it should generally have the texture and appearance of

mousse). If the mixture does not thicken, add a bit more chopped chocolate and remelt over

the heat. Spoon into serving bowls and garnish with fleur de sel.


Chocolate Caramel Macaroons

And in the VDay theme of never too much chocolate...

• 1¾ cups confectioners’ sugar

• 1 cup almond flour or ground almonds

• 5 tablespoons natural unsweetened cocoa

powder

• ¼ teaspoon fine salt

• 3 large egg whites, at room temperature

• 1 cup plus 3 tablespoons granulated

sugar

• 2 ounces chocolate chopped

1. Line two or three baking sheets with parchment or nonstick baking mats.

2. In a bowl, whisk together confectioners’ sugar, almond flour, cocoa powder and salt.

3. Place egg whites in the bowl of a stand mixer fitted with whisk attachment. Beat on medium

speed until egg whites are white in color and hold onto the bottom of the whisk, 2 to 3

minutes. Continue to beat, slowly adding 40 grams (3 tablespoons) granulated sugar until

peaks are stiff, about 1 minute.

4. Using a rubber spatula, gently fold almond mixture into egg whites in 4 batches, until there

are no traces of egg whites.

5. Spoon batter into a pastry bag or a heavy-duty plastic bag, cutting a small hole in a corner of

the plastic bag. Pipe 1-inch rounds of batter, an inch apart from one another, onto the baking

sheets.. (Alternatively, use a 1/2 teaspoon measure to form the rounds.) Pick up baking sheets

and bang them against work surface. Let sheets sit at room temperature for 30 minutes to dry

tops. (Don’t skip this step; it helps the macarons rise nicely.)

6. Heat oven to 350 degrees. Bake macarons until puffed and firm, 10 to 12 minutes, rotating

the sheets halfway through baking. Transfer sheets to rack to cool completely, then overturn

cookies on the baking sheets so that flat bottoms are facing up.

7. To make the caramel, combine the remaining 215 grams (1 cup) granulated sugar with 1/4

cup water in a clean, dry skillet over medium heat. Cook, swirling the pan occasionally to

help distribute the sugar until it completely melts and turns a rich reddish brown (imagine the

color of an Irish setter), about 15 minutes.

8. Working quickly, spoon caramel over half the overturned cookies; immediately sandwich

with remaining, unfilled cookies. If the caramel hardens before you’re done, gently melt it

over low heat and continue filling cookies.

9. Fill a small saucepan with water and bring to a simmer. Place chocolate in a heatproof bowl

and place over pot. Heat, stirring frequently, until melted. (Or melt chocolate in the

microwave.) Using a fork, drizzle cookies with melted chocolate. Let the caramel and

chocolate set at room temperature or in the refrigerator. The caramel should harden to the

texture of hard candy.


Chocolate-Cardamom Pots de Crème

bcs... well you know, Valentine's Day and chocolate is a real thing. This a great recipe- if you

don't have cardamom you could do cinnamon, ginger would be nice too

• 2 cups heavy cream or coconut milk

(canned)

• 3 to 5 green cardamom pods, crushed,

or ½ to 1 teaspoon ground cardamom

• 1 cup whole milk, rice milk or coconut

milk (carton)

• 6 ounce semisweet chocolate bars or

fèves (not chips), finely chopped

• 4 large egg yolks

• 1 teaspoon vanilla extract

• ⅛ teaspoon kosher salt

• 2 tablespoons granulated sugar, plus

more for the whipped cardamom cream

1. Combine the heavy cream and cardamom in a medium saucepan. Heat over medium-high

until just boiling. Turn the heat off, cover and steep until infused, 2 hours.

2. Arrange a rack in the center of the oven and heat oven to 300 degrees. Arrange 6 to 8 (4- to

6-ounce) oven-safe ramekins in a roasting pan or large baking dish at least 2 inches deep.

3. Strain the infused cream through a fine-mesh sieve to remove the cardamom pods. Wipe out

the saucepan. Add 1 cup/240 milliliters of the infused cream to the saucepan along with the

whole milk. Chill remaining infused cream in an airtight container in the refrigerator.

4. Bring the cream and milk mixture to a boil, then remove from the heat. Add the chopped

chocolate and whisk until smooth.

5. In a large bowl, combine the egg yolks, vanilla, salt and 2 tablespoons sugar and whisk by

hand or using an electric mixer until pale yellow, foamy and thickened, about 3 minutes.

6. Whisking constantly, slowly pour the warm chocolate mixture into the egg mixture until well

combined. Transfer the custard to a measuring cup or other container with a spout. You

should have about 4 cups of custard.

7. Divide the custard among the ramekins and carefully transfer the roasting pan to the oven.

Pour hot tap water into the roasting pan until it reaches halfway up the sides of the ramekins.

Tent the pan with a piece of aluminum foil and use a fork or paring knife to poke a few holes

in the foil.

8. Bake the pots de crème until the tops are set but still jiggly, 35 to 45 minutes, depending on

the size of the ramekins. The custard will puff up slightly as it bakes, then deflate as it cools.

Remove the foil, and let the pots cool in the pan for a few minutes, until they are easier to

handle, then transfer them to a rack to cool to room temperature.

9. Transfer to the refrigerator and chill until completely cool, at least 2 hours. (These can be

made up to 2 days in advance.) Cover each ramekin with plastic wrap if you plan to keep

them in the refrigerator for more than a couple of hours after they have cooled. To serve,

whisk reserved infused cream to soft peaks (it will be loose) with 1 to 2 teaspoons sugar and

top each pot de crème with a dollop of cream.


Chocolate Truffle Brownies

Ok last chocolate recipe before Vday! I switched from unsweetened chocolate to regular

chocolate. That 2 1/2 cups of sugar was KILLING me. And now thanks to Jaci Stephens you

can have vegan, soy free gluten free chocolate with enjoy life!

• 1 tablespoon unsalted butter, plus extra for greasing the pan

• 6 ounces chocolate chopped

• 6 large eggs

• 1½ tablespoons vanilla extract

• 1⅓ cups) all-purpose flour or 3 cups almond flour

• ¾ teaspoon salt

• 1 cup chopped nuts or 1 cup chocolate chips (optional)

• Cocoa powder (optional)

1. Heat oven to 325 degrees. Lightly grease a 9-by-13-inch baking pan.

2. Place the butter in a medium saucepan and melt over low heat. Remove from the heat, add

the chocolate and stir constantly until melted. Set aside.

3. In a large bowl, combine the sugar, eggs and vanilla. Stir until well mixed. Add the melted

chocolate mixture and mix until combined. Add the flour and salt and mix just until

combined. Fold in the nuts or chocolate chips if desired.

4. Place the batter in the greased pan, and bake for 25 to 30 minutes, or until the top is dull and

an inserted toothpick comes out mostly clean. Do not overbake. Cool completely. If desired,

dust the top with cocoa powder before cutting.


Cinnamon Kissed Cocoa Cup Cookies

I don't normally post recipes with baking

powder because it's such a hot mess for

digestion (what causes flour to rise can do

the same thing in you stomach) - but hey it's

the holidays right? And these look DELISH.

You can make these gluten free by switching

almond flour for regular flour. Coco cream is

the top cream of coconut milk from a can.

Now stores like Trader Joe's are having FULL cans of coco cream making life a lot easier

Cookies:

• 1½ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1¼ tsp baking powder

• ⅛ tsp salt

• ¾ cup butter *room temperature

• 1¼ cups granulated sugar

• 1 whole lg egg

• 1 lg egg yolk

• 1 tsp pure vanilla extract

Ganache:

• 1 1/2 cups semisweet chocolate chips

• 1 cup heavy cream or coco cream

• 1 tsp cinnamon

• 2 tbsp unsalted butter *room temperature

• For the topping

• Almond slivers or approved nut

(hazelnuts and pecans are lower

reactive!)

Cookies:

1. Measure and sift together dry ingredients, mix well & set aside. In a stand mixer cream butter and

sugar. Beat in egg, yolk and vanilla making sure to scrape down sides of bowl. Gradually add in dry

ingredients a few spoonfuls at a time making sure to scrape down sides a few times to ensure batter is

well mixed.

2. Transfer cookie dough to a sheet of plastic wrap and using the sides of the wrap form dough into a log

with about a 1 1/2 inch circumference. Wrap tightly with additional sheet of plastic wrap and

refrigerate for about two hours. Once chilled cut dough into 1/4 inch slices and place into greased

mini muffin pans. Press slices into muffin cup using a round, flat bottomed item smaller in diameter

than the mini muffin cup (see tips above).

3. Bake in a preheated 375℉ oven for 11-12 mins. Let cool in pan on a wire rack. Transfer to plate. Set

aside.

Ganache:

4. Place chocolate in a medium sized glass or stainless steel bowl- set aside.

5. Bring cream and cinnamon to a simmer in a small saucepan over medium heat. Pour over chocolate

and let sit for about 2 mins.

6. Slowly begin whisking mixture adding butter just before mixture becomes smooth. Once smooth

transfer to large ziplock bag. Cut off tip of bag and squeeze desired amount of ganache into each

cookie cup. Sprinkle with pecans while ganache is still wet. (Ganache will become firm as it sets. Do

not stack cookies until firm.)


Egg free buckwheat chocolate chip cookie recipe

• 3/4 cup plus 2 tbsp butter

• 2 tbsp brown sugar

• 1 can sweetened condensed coconut milk

• 1 1/2 cups buckwheat flour

• 1 tsp baking powder

• dash of salt

• 1/2 cup chocolate chips

• Optional : flaky sea salt for top of cookie

1. Preheat your oven to 350 degrees.

2. Using a mixer cream together the butter and sugar.

3. Mix in the sweetened condensed milk.

4. In a separate bowl whisk together the flour, baking powder and salt.

5. Add the dry ingredients to the butter mixture and combine.

6. Stir in the chocolate chips.

7. Roll the batter into 1 inch balls.

8. Place on a parchment paper lined cookie sheet about 1 1/2 inches apart, and flatten the dough

balls slightly. Sprinkle with flaky sea salt if desired

9. Bake for ~ 10 minutes (the edges should be only slightly golden).

10. 24 cookies 1g protein per cookie.


Pecan Pie Truffles

So. Making. These. I cut sugar by 75% but I don't even know that it's necessary, so I am

going to make a batch today without them.

• 2 ½ cups pecans, toasted and finely chopped

• 1 cup graham cracker crumbs (from about 8 whole graham crackers)

• ¼ cup dark brown sugar, packed

• ½ teaspoon salt

• 2 tablespoons maple syrup

• ¼ cup bourbon

• 1 teaspoon vanilla

• 7 ounces dark chocolate

1. In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until

well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands

to make sure the mixture becomes fully incorporated.

2. Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.

3. In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently

simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't,

they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the

frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15

minutes or until firm.


Sweet Potato (or Squash) Pie with Macaroon Crust

Ok I think sweet potato is GROSS (too

sweet) but you could use any squash for

this pie- the attraction to this recipe?

MACAROON CRUST??? WHAT???

Crust:

• 1 cup sliced almonds (skin-on)

• ½ cup shredded sweetened coconut

• 4 tablespoons (1/2 stick) unsalted butter,

melted

• ¼ teaspoon fine sea salt

Filling:

• 2 medium sweet potatoes, poked a few

times with a knife and each wrapped in

aluminum foil (about 18 ounces total)

• ¾ cup canned coconut milk (full fat;

shaken well)

• 3 large eggs

• ¾ cup light brown sugar

• ½ teaspoon ground cinnamon

• ¼ teaspoon freshly grated nutmeg

• ¼ teaspoon fine sea salt

Garnish (optional):

• Unsweetened flaked coconut

• ¼ cup crystallized ginger, thinly slice

Crust:

1. Preheat the oven to 350 degrees.

2. Combine the almonds, shredded coconut, melted butter and salt in a food processor; pulse

just until evenly coated and incorporated; the mixture should be coarsely textured.

3. Transfer to a 9-inch pie plate and press in evenly on the bottom and up the sides, to the rim's

edge.

4. Bake (middle rack) for about 12 minutes, or just until golden (watch closely; the crust will

darken further when the pie bakes). If desired, Let cool.

Filling:

5. Increase the oven temperature to 400 degrees. Roast the wrapped potatoes (middle rack) for a

total of 45 minutes (about 10 minutes less if you gave them a head start; see the headnote), or

until they feel soft.

6. Reduce the oven temperature to 350 degrees.Unwrap the potatoes and discard the skins.

Place the sweet potato flesh in the food processor and pulse until smooth.

7. Let them sit for a few minutes, then add the coconut milk, eggs, brown sugar, cinnamon,

nutmeg and salt; puree until smooth. Pour into the cooled pie crust.

8. Bake (middle rack) for about 45 minutes, or until the center of the pie is just set.

9. While the pie cools, make the optional topping: Toast the flaked coconut in a small dry

skillet over medium-low heat for several minutes, until lightly browned in spots, shaking the

pan to avoid scorching. Let cool, then toss together with the crystallized ginger in a bowl.

Use the mixture to decoratively top the pie.


Vanilla bean glazed donut recipe

These donuts, especially the chocolate ones, bring me back to my childhood except the are so much

better! Do you remember the Hostess mini chocolate frosted donuts with the vanilla cake inside

(they still make them).... well the chocolate ones come out like that! I remember when they were I

guess what you would call fresh l, and the chocolate surrounding the donut was soft. That’s how

this is. If you like donuts and chocolate (or lemon) you may be addicted.... don’t say I didn’t warn

you!

***Note*** if you choose to do the lemon glaze I would maybe cut the sweetener down to 1/4c in

the actual donut. 1/2c sweetener works perfect for the chocolate. If you can’t find a vanilla bean

just omit it or sub vanilla bean powder. Honestly though, the vanilla bean takes it to another level of

goodness! If you can’t do baking powder you can omit it. I do fine with it so I kept it in.

Donuts:

• 1 ⅓cups almond flour

• ½ teaspoon baking powder

• ⅛ teaspoon baking soda

• ¼ teaspoon salt

• 4 tablespoons unsalted butter, softened

• ½ cup honey or agave or brown sugar

• 1 vanilla bean, split in half down the middle

longways and seeds scraped into a bowl

(discard the pod)

• 1 egg

• 1 teaspoon vanilla extract

• ½ cup coconut milk or heavy cream

Lemon Glaze:

• 1 cup powdered sugar

• Pinch of salt

• 1-2 teaspoons fresh lemon juice

• 1-2 teaspoons of water

• ¼ teaspoon vanilla extract

• Zest of one lemon

Chocolate Glaze:

• ½ cup chocolate chips

• 1 tsp of avocado/olive oil

• 1-2 Tbsp heavy cream

1. Preheat the oven to 375F. Lightly spray two baked donut pans.*

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat together the butter and sugar until creamy, about 2-3 minutes. Beat in the

vanilla bean seeds, egg, and vanilla extract until incorporated then add the milk. Gradually beat in the

flour mixture until just incorporated.

4. Spoon the batter into a pastry bag** (I used a ziplock and cut off the corner) then pipe into each

doughnut cavity, being careful not to fill it too full. Bake 8-10 minutes or until a toothpick comes out

clean. Cool 5 minutes then remove from the pan and finish cooling on a cooling rack.

Lemon Glaze:

5. In a medium bowl, whisk together the powdered sugar, salt, 3 teaspoons milk, and vanilla until

smooth. If it's too thick for a glaze, add the extra teaspoon of milk.

6. Once the donuts are completely cool, dip the tops of each donut into the glaze and let the excess drip

off. Let the glaze harden before serving. Store in an airtight container.

Chocolate Glaze:

7. 1. Melt the chocolate with the oil in the microwave for 20 seconds and continue to add 5 second

increments as needed until mostly melted, stir in the coconut milk or cream.

8. 2. Dip both sides of the cooled donut in the chocolate and let dry on a wire rack or waxed paper

1 donut = 5g protein

Documents

The Plan Your Community Recipe Book - Lyn-Genet Recitas