Copycat: 4 Manuscripts: American Cuisine Japanese Cuisine Thai Cuisine Mexican Cuisine

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Copycat 4 Manuscripts: American Cuisine Japanese Cuisine Thai Cuisine Mexican Cuisine

Arsenio Islas

Table of Contents American Cuisine Introduction Chapter 1: Breakfast Favorites Apple Corn Muffins Apple Pie Pull-Apart Bread With Vanilla Glaze Banana Bread Biscuits & Gravy Cheddar Bay Biscuits Eggs Benedict Fried Apples Lemon & Blueberry Ricotta Pancakes Overnight Pumpkin Pie Oatmeal Potato Waffles Sausage Egg & Cheese Breakfast Sliders Scrambled Eggs With Cream Cheese Southern-Style Grits Sweet Potato Muffins With Cinnamon Sugar Topping Chapter 2: Poultry Favorites Chicken & Dumplings Crispy Oven-Fried Chicken Crockpot Orange Chicken Honey-Garlic Chicken Mozzarella Stuffed Chicken Parm Quick & Easy Air Fryer Chicken Breast Roasted Chicken With Pan Gravy Chapter 3: Ground Beef Favorites American Beef Goulash Barbeque Burgers

Cheesy Fiesta Beef Casserole - Texas-Style Chipotle Chili Sloppy Joes Cincinnati Chili Family Meatloaf Glazed Bacon & Cheese Burgers One-Skillet Shepherd’s Beef Pie Texas Beef Tacos Worcestershire-Glazed Burgers Chapter 4: Favorite Beef Cuts Beef Stroganoff Chicken-Fried Steak Crockpot Pepper Steak Philly Cheesesteak Sliders Cheesesteak Quesadillas Chapter 5: Seafood Favorites Air Fryer Cod Baked Catfish Best Tuna Melt Blackened Catfish Sandwich With Cabbage & Avocado Connecticut-Style Lobster Roll East Coast Shrimp & Lentil Bowls Garlic Parmesan Flounder Lemon Pan-Fried Trout Maple Bacon Salmon Old-Fashioned Salmon Patties Oysters Rockefeller Roasted Salmon Rum-Glazed Shrimp Chapter 6: Pork Favorites

Creamy Paprika Pork Grilled Pork Chops With Smokin’ Sauce Mango-Glazed Ham On The Grill No-Fuss Pork Chops Peachy Pork Ribs Pork Loin Steaks Pork Medallions With Garlic-Strawberry Sauce Southern-Style Pork Tenderloin Fajitas Chapter 7: Pasta Favorites Classic Baked Macaroni & Cheese Elbow Macaroni & Vegetable Toss Mason Jar Pasta Salad New Orleans Sausage Shrimp Crawfish Pasta Shrimp Monica - Original Crawfish & Noodles Chapter 8: Salad Favorites California Avocado Salad California Quinoa Salad Classic Chicken Salad Classic Cobb Salad Crab Louie Lettuce Wraps Grilled Southwestern Pasta & Steak Salad Southern Cornbread Salad Southwestern Pork Salad Waldorf Salad Chapter 9: Soup Favorites Best Ever Beef Stew - Slow-Cooked Brunswick Stew Cabbage Roll Soup Cheeseburger Soup Cheesy Ham Chowder

Creamy Chicken Noodle Soup - Slow-Cooked Potato Beer Cheese Soup Sausage & Chicken Gumbo - Slow-Cooked Seafood Soup Traditional New England Clam Chowder Wild Rice Soup Chapter 10: Bread & Side Dish Favorites Easy Cornbread Southern-Style Biscuits Cauliflower Casserole Curry With Cauliflower & Butternut Squash Deviled Eggs Grits n Greens Marinated Tomatoes, Onions & Cucumbers Northwoods Wild Rice Salad Sausage & Mushroom Cornbread Dressing Spicy Cajun Potato Salad Turkey Pinto Bean Salad With Southern Molasses Dressing Yukon Gold & Sweet Potato Gratin Chapter 11: Veggie Favorites Baked Sweet Onions BBQ Beans Creamed Corn - Crockpot Garlic Mashed Potatoes Green Beans With Garlic & Peppers Grilled Mexican Corn Honey Sage Carrots Southern Fried Squash Spicy Roasted Broccoli

Chapter 12: Pie Favorites Pie Crust Apple Pie Big Boy Strawberry Pie Blueberry-Custard Pie Chess Pie Coconut Cream Pie Bars Creamy Hazelnut Pie The Famous Woolworth Ice Box Cheesecake Frozen Banana Split Pie Frozen Peach Pie Key Lime Pie Strawberry Lemonade Freezer Pie Sweet Potato Pie Chapter 13: Cake Favorites Blueberry Sour Cream Pound Cake Carrot Cake Delight Four Layer Pumpkin Cake With Frosting Georgia Peach Pound Cake Pineapple Pecan Cake With Frosting Red Velvet Cake Chapter 14: Other Sweet Goodies American Patriotic Dessert Dish Banana Pudding Blackberry Cobbler Blueberry-Peach Cobbler Grandma’s Divinity Honey-Baked Apples Pumpkin Butterscotch Pudding Tennessee Peach Pudding

Conclusion Japanese Cuisine Introduction Chapter 1: A Brief Introduction to Japanese Cuisine Chapter 2: Rice Recipes Classic Fried Rice Shrimp Fried Rice Zosui Okayu Ochazuke Takikomi Gohan Yaki Onigiri Spam Onigirazu Seikhan Tamago Kake Gohan Kuri Gohan Mame Gohan Matsutake Gohan Mini Okonomiyaki Chapter 3: Vegetable Recipes Spinach Ohitashi Kinpira Renkon Kinpira Gobo Sunomono Simmered Kabocha Squash Pickled Tomatoes Spicy Bean Sprout Salad Eggplant Agebitashi Kabocha Gratin Daigaku Imo Carrot Ginger Dressing Edamame Shichimi Hijiki No Nimono Okra Ohitashi

Japanese Pickled Cabbage Chapter 4: Poultry Recipes Japanese Potato and Egg Salad Chicken Meatballs Miso Chicken Honey Soy Chicken Chicken Tempura Chicken Teriyaki Teba Shio Oyakodon Tsukune Soboro Don Chapter 5: Seafood Recipes Salmon Sashimi With Ginger Spanner Crab Rice With Tobiko and Edamame Salmon in Foil Buri Daikon Ebi Fry Unagi Chazuke Kaki Fry Smoked Ocean Trout and Noodles Miso Butter Snapper Kinmedai Nitsuke Chapter 6: Meat Recipes Buta No Kakuni Green Tea Beef Yakitori Shogayaki Pork Cutlets With Tonkatsu Sauce Garlic Saikoro Steak Crispy Pork Belly in Broth Gyudon Teriyaki Beef Skewers Sweet Miso Steak With Ramen

Chapter 7: Udon and Soba Noodles Recipes Soba Noodles With Sake-Poached Chicken Soba Noodles With Miso Salmon Egg and Pork Curry Soup With Udon Noodles Soba Noodle Stir-Fry With Ginger and Salmon Curry Udon Noodles Kitsune Udon Momofuku Soy Sauce Eggs, Chili Chicken, and Soba Noodles Soba Noodle and Broccolini Salad Soba, Prawn, and Lemongrass Soup Chapter 8: Tofu Recipes Agedashi Tofu Tofu and Chicken Burger Macrobiotic Mabo Tofu Teriyaki Tofu Goya Champuru Hiyayakko Tofu Pizza Chapter 9: Sushi Recipes Temaki Sushi Futomaki Inari Sushi Spicy Tuna Rolls Dragon Rolls California Rolls Cucumber Wrapped Sushi Saba Oshizushi Chapter 10: Soup Recipes Ushio Jiru Japanese Turnip Miso Soup Kenchinjiru Corn Potage Tonjiru

Matsutake Clear Soup Tofu and Japanese Pumpkin soup Champon Chapter 11: Snacks & Dessert Recipes Sweet Potatoes Simmered in Lemon Grilled Corn Apple Walnut Salad Hanami Dango Dorayaki Manju Mochi Ice Cream Anmitsu Fruit Jelly Warabi Mochi Yatsuhashi Conclusion Thai Cuisine Introduction Chapter 1: A Brief Introduction to Thai Cuisine Chapter 2: Rice And Noodles Recipes Thai Pineapple Fried Rice Thai Chicken Rice Thai Shrimp Fried Rice Spicy Chicken and Basil Fried Rice Khao Neeo Mamuang (Sweet Sticky Rice and Mango) Thai Yellow Rice With Veggies Thai Beef Rice Mushroom Fried Rice Thai Coconut Rice Pad Thai Noodles

Rice Noodle Salad One-Pot Rice Noodles Thai Pesto Noodles Thai Noodle Curry Bowl Pas See Ew (Noodles With Broccoli and Beef) Spicy Peanut Noodles Pad Kee Mao (Thai Drunken Noodles) Thai Noodle Pork Bowl Rad Na Noodles Creamy Thai Noodles Rainbow Veggie Pad Thai Thai Garlic and Ginger Noodle Bowl Chapter 3: Meat and Poultry Recipes Thai Broccoli and Beef Stir-Fry Thai Grilled Steak Massaman Thai Beef Curry Thai Beef Coconut Curry Slow-Cooker Thai Pork Thai Pork and Peanut Sauce Thai Slow Cooker Pork and Pepper Ground Pork Skewers Pad Krapao (Stir-Fry Pork and Basil) Pork Red Curry With Squash Khanom Jeeb (Shrimp and Pork Dumplings) Thai Pork Coconut Curry Thai Cashew Chicken Thai Basil and Chicken Stir-Fry

Chicken and Pineapple Curry Thai Chicken Tenders Thai-Style Barbeque Chicken Breaded Chicken Fillet Gkai Kamin Thai-Style Sweet Chicken Bowl Chicken Panang Curry Tamarind Chicken Khai Yat Sai (Thai Mushroom Stuffed Omelet) Khai Luk Khoei (Son-In-Law Egg) Hoi Tod (Egg Pancakes With Mussels) Khai Yat Say (Thai Stuffed Egg) Thai-Style Devilled Egg Pad Thai Egg Roll Chapter 4: Vegetable Recipes Stir-Fried Bok Choy Stir-Fried Thai Veggies With Ginger, Garlic, and Lime Green Vegetable Curry Spaghetti Squash Pad Thai Thai Pumpkin Curry Thai Coconut Curry Battered Veggies With Thai Sauce Thai-Style Spicy Grilled Vegetable Skewers One-Pot Red Curry Thai Vegetable Chowder Pad Pak Boong (Stir-Fried Morning Glory) Pad Phuk Tong

Eggplant Green Curry Chapter 5: Seafood Recipes Thai Fish Cakes Spicy Pepper and Garlic Shrimp Thai-Style Crab Rice Thai-Style Shrimp Burger Thai Basil Rolls With Peanut and Hoisin Sauce Steamed Mussels Thai Tilapia Thai Shrimp Shrimp Pad Thai Shrimp Red Curry Thai Monkfish Curry Grilled Prawns and Spicy Lime-Peanut Vinaigrette Steamed Crab Leg With Lemongrass Grilled Mahi Mahi With Thai Coconut Sauce Thai-Style Green Curry Prawns Thai Fried Prawns With White Pepper and Garlic Thai Clam and Shrimp Curry Whole Fried Tilapia With Chilies and Basil Chapter 6: Soup and Salad Recipes Tom Yum Koong Soup Thai-Style Hot and Sour Soup Thai Coconut Soup Tangy Prawn Soup Spicy Vegetable Soup Tom Ka Gai (Coconut Chicken Soup)

Thai Ginger Soup Thai-Style Pumpkin Soup Spicy Chicken Noodle Soup Thai Cucumber Soup Khao Soi Soup Sour Fish Soup (Tom Byoo) Thai Sirloin Salad Thai-Style Cucumber Salad Thai Shrimp Salad Tangy Cabbage Salad Thai Salmon Salad Thai Grapefruit, Coconut, Chicken, and Shrimp Salad Chapter 7: Tofu Recipes Thai Tofu Tofu Pad Thai Thai-Style Stuffed Tofu Thai Tofu Curry Thai-Style Baked Tofu Tofu Spring Rolls Thai Garlic and Black Pepper Tofu Thai Tofu and Coconut Curry Tofu and Thai-Style Peanut Sauce Spicy Tofu With Peanuts and Red Bell Pepper Crispy Tofu Panang Curry Thai-Style Tofu Collard Wraps Thai Quinoa-Tofu Bowl Thai Tofu and Ginger Mushrooms

Steamed Tofu in Banana Leaf Stir-Fried Tofu With Eggplant and Basil Tofu Pad Krapow Moo Chapter 8: Snacks & Dessert Recipes Thai-Style Mini Lettuce Shrimp Wraps Crispy Pork Ribs and Thai Marinade Chicken Satay Thai Fried Calamari Corn Fritters Thai Coconut Shrimp Seared Scallops and Thai Sauce Baked Chili-Garlic Shrimp Thai Crab Cake Thai Sticky Meatballs Red Curry Puffs Thai Mango Pudding Thai Crème Caramel Thai-Style Iced Coffee Thai Tapioca Pudding Mangosteen Clafouti Dragon Fruit Martini Conclusion Mexican Cuisine Introduction Chapter 1: Getting Started Chapter 2: Appetizers Corn Tortillas

Flour Tortillas Queso Tortilla Chips Baked Tortilla Chips Deep-Fried Guacamole Bites Seven Layer Dip Stuffed Jalapeños Taquitos Beef Nachos Mini Spicy Shrimp Tostadas with Avocado Crema Chicken Enchilada Dip Molletes con Chorizo y Frijoles Negros Refritos Mexican Roll-Ups Baked Black Bean Dip Chapter 3: Sauces Overnight Mexican Crema Quick Mexican Crema Guacamole Salsa Salsa Verde (Tomatillo Salsa) Citrus Salsa Pico de Gallo Avocado Crema Roasted Morita Cream Sauce Adobo Sauce Jalapeño Jelly Chapter 4: Side Dishes Mexican Rice Frijoles Refritos (Refried Beans) Frijoles Negro (Black Beans) Elote de la Calle (Mexican Street Corn) Acorn Squash and Roasted Garlic Mash Quinoa, Black Bean, and Mango Salad Corn Torte Creamy Poblano Rajas

Chapter 5: Soups, Stews, Chowders, and Chilis Chicken Tortilla Soup Chili Con Carne Pork Posole Rojo Fresh Corn Chowder with Roasted Peppers and Shrimp Sopa de Lima Rice and Albóndiga Soup Sopa de Fideo Chilled Avocado Soup Chapter 6: Egg Dishes for Breakfast or Anytime Huevos Rancheros Green Chile and Potato Frittata Huevos Divorciados Migas Huevos a la Mexican Nopales con Huevos Chapter 7: Entrées: Tacos, Tamales, and Tostadas Baja-Style Fish Tacos Angel Hair Pasta Tacos Easy Peanut Sauce Chicken Tacos Tostadas Corn Tamales Mexican Tamales Chipotle Chicken Tacos Chapter 8: Entrées: Quesadillas, Burritos, and Chimichangas Shrimp Quesadillas with Tequila and Lime Chicken, Cheese, and Roasted Pepper Quesadillas Chicken Burritos Mojados Ancho Chile and Orange Pork Burrito Chorizo and Black Bean Chimichangas Chapter 9: Entrées: Enchiladas and Casseroles

Chicken Enchiladas in Red Sauce Chicken Enchiladas Verdes Beef Enchilada Casserole Chiles Rellanos Casserole Tamale Pie Chapter 10: Entrées: Beef, Chicken, Pork, and Seafood Pork Tenderloin with Garlic Sauce Beef Empanadas Carne Asada Chicken Adobo Mexican-Style Shrimp and Lime Ceviche Shrimp Fajitas Quicker Chicken Poblano Mole Chapter 11: Meatless Entrées Chile Rellenos Mexican Macaroni and Cheese Corn and Poblano Lasagna Vegetarian Mexican Casserole Eggplant Tostadas Roasted Black Bean Enchiladas with Poblanos Chapter 12: Slow Cooker Entrées Shredded Pork with Red Chile Sauce Chipotle Chicken Bowls Lamb Tacos with Chiles Costillas (Pork Rib Tips) Chapter 13: Traditional Holiday Favorites Mexican Wedding Cookies Mexican Ponche Cochinitos (Gingerbread Piggy Cookies) Mexican Bunuelos Rompope Mexican Eggnog

Chapter 14: Desserts Arroz Con Leche (Rice Pudding) Caramelized Plantains Marbled Pound Cake Berries in Lime Syrup Mexican Flan Churros Tres Leches Cake Mexican Chocolate Date Fritters

Copycat Recipes

Making

American Cuisine 100+ Delicious Recipes The Complete Step-By-Step Guide for Making Your Favorite Restaurant Recipes at Home. From Appetizers to Desserts

Arsenio Islas

© Copyright 2020 by Arsenio Islas. All right reserved. The work contained herein has been produced with the intent to provide relevant knowledge and information on the topic on the topic described in the title for entertainment purposes only. While the author has gone to every extent to furnish up to date and true information, no claims can be made as to its accuracy or validity as the author has made no claims to be an expert on this topic. Notwithstanding, the reader is asked to do their own research and consult any subject matter experts they deem necessary to ensure the quality and accuracy of the material presented herein. This statement is legally binding as deemed by the Committee of Publishers Association and the American Bar Association for the territory of the United States. Other jurisdictions may apply their own legal statutes. Any reproduction, transmission, or copying of this material contained in this work without the express written consent of the copyright holder shall be deemed as a copyright violation as per the current legislation in force on the date of publishing and subsequent time thereafter. All additional works derived from this material may be claimed by the holder of this copyright. The data, depictions, events, descriptions, and all other information forthwith are considered to be true, fair, and accurate unless the work is expressly

described as a work of fiction. Regardless of the nature of this work, the Publisher is exempt from any responsibility of actions taken by the reader in conjunction with this work. The Publisher acknowledges that the reader acts of their own accord and releases the author and Publisher of any responsibility for the observance of tips, advice, counsel, strategies, and techniques that may be offered in this volume.

Introduction Congratulations on purchasing the American Cuisine, and thank you for doing so. The following chapters will discuss a massive array of delicious recipes you can enjoy daily. If you are looking for delicious meals and desserts with easy to follow instructions; you have come to the right place. You will learn how to prepare dishes that your friends and family can enjoy anytime for many years to come! You can choose from delicious breakfast dishes, beef, pork, seafood, pasta, and so much more. Enjoy healthy veggies and fruits by learning how to prepare a batch of unique desserts. First, let’s get the kitchen prepared with a few essential tools and other items. Check this out: Instant-Read Digital Meat Thermometer: You can be sure your meats are thoroughly cooked according to your recipe if you have this handy gadget in your array of tools. For example, Walmart has one for around $10. If you are a beginner or just want to make sure your meats are safe to eat, the investment will pay for itself! Accurate Measuring Tools: A measuring cup and spoon system that shows both the US and Metric standards of weight is essential, so there is no confusion during prep. If you are stocking your

kitchen, it’s also helpful to choose a clear container where you can easily view the contents of the recipe. A Good Set of Scales: Portion control is essential for preparing your favorite meal or dessert. You want a scale that will accommodate your needs. Consider these options: ● Seek a Conversion Button: You need to know how to convert measurements into grams since not all recipes have them listed. The grams keep the system in complete harmony. ● Removable Plate: Keep the germs off of the scale by removing the plate to help eliminate a bacterial buildup. ● The Tare Function: When you set a bowl on the scale, the feature will allow you to reset the scale back to zero (0). Sharp Knives: You will need a sharp knife for many of your meal options. You may want to invest in a sharpener at home. If your budget allows, purchase high-quality tools, and have them professionally sharpened annually. Sifter:Purchase a good sifter for under $10, and you will be ensured a more accurate measurement for your cooking and baking needs. It will also save time when you are combining items, including flour, baking powder, sugar, etc.

Parchment paper will be used for a few of the recipes. The baking pans are lined with the paper so that the baked goods cannot stick. For most baking needs, you can omit the oils if you choose the paper. However, some recipes use paper and oils. It’s another personal preference to save the mess and time! These are just a few quick pointers so you can enjoy each of the delicious American Cuisine recipes to achieve the maximum result. You can add to your collection as time passes if you’re a beginner. Consider what many of the pros suggest, purchase items that will maintain the test of time, but still consider your finances. Thanks again for choosing this book, make sure to leave a short review on Amazon if you enjoy it, I’d really love to hear your thoughts.

Chapter 1: Breakfast Favorites Apple Corn Muffins Servings Provided: 12 Time Required: 40 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ●

Apple (1) All-purpose flour (2 cups) Packed brown sugar (.25 cup) Salt (.25 tsp.) Baking powder (1 tbsp.) Yellow cornmeal (.5 cup Egg whites (2) Fat-free milk (.75 cup) Corn kernels (.5 cup) Also Needed: 12-cup muffin pan

Preparation Technique: 1. Warm the oven to reach 425º Fahrenheit. 2. Peel and coarsely chop the apple. 3. Line the muffin cups and with foil or paper liners. 4. Mix the cornmeal, baking powder, flour, brown sugar, and salt in a mixing container.

5. Use a separate mixing bowl to whisk the egg whites, and add the milk. Blend in the apple bits and corn. 6. Whisk again and pour the batter into the flour mixture. Continue to stir the fixings until slightly moistened. 7. Dump the mixture into the cups (2/3 full). Set a timer to bake for about half an hour. 8. Test the muffins for doneness by gently pressing the center. They are done when they spring back.

Apple Pie Pull-Apart Bread With Vanilla Glaze Servings Provided: 6-8 Time Required: 40 minutes Ingredients Needed: ● ● ● ● ● ●

Granulated sugar (.33 cup) Nutmeg (.25 tsp.) Cinnamon (1 tsp.) Pillsbury Grands Flaky Layers Biscuits (16 oz.) Thinly sliced medium apple (1) Cooking oil spray (as needed) Ingredients - The Glaze: ● Vanilla extract (.25 tsp.) ● Milk (1.5 tbsp.) Preparation Technique: 1. Set the oven temperature at 350° Fahrenheit. 2. Prepare a loaf pan with a layer of parchment baking paper. Spray lightly with the cooking oil spray. 3. Whisk the cinnamon, sugar, and nutmeg in a shallow dish and set aside for now. 4. Take the biscuits out of the container and slice into halves. Break the dough into 16 rounds. 5. Coat each of the apple slices and round of biscuit dough with the cinnamon and sugar mixture. Layer into the pan, alternating the

rounds, beginning with the biscuit on the bottom, and end on the top. 6. Bake until the bread is done throughout or approximately 3545 minutes. 7. Prepare the vanilla glaze. Combine all the ingredients in a medium mixing container and drizzle over the warm baked bread.

Banana Bread Servings Provided: 16 Time Required: 15 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ●

Baking powder (1 tsp.) Stevia (.25 tsp.) Xanthan gum (.5 tsp.) Salt (.5 tsp.) Almond flour (.75 cup) Coconut flour (.33 cup) Vanilla extract (1 tsp.) Medium eggs (6) Erythritol (.5 cup) Coconut oil (3 tbsp.) Medium banana (1) Melted butter (.5 cup)

Preparation Technique: 1. Set the oven temperature setting at 325º Fahrenheit. Grease a loaf pan. 2. Combine the almond and coconut flour with the xanthan gum, stevia, salt, erythritol, and baking powder. 3. Slice the banana and add to a food processor with the butter, oil, eggs, and vanilla extract. Pulse it for one minute and combine it with the remainder of the fixings. 4. Pulse one more minute until well blended. Dump the batter into the loaf pan and bake for

1 ¼ hours. Enjoy for breakfast or a snack anytime!

Biscuits & Gravy Servings Provided: 8 Time Required: 15 minutes Ingredients Needed: ● ● ● ● ● ●

The Biscuits: Baking powder (1 tsp.) Almond flour (1 cup) Celtic sea salt (.25 tsp.) Egg whites (4) Organic butter or cold coconut oil (2 tbsp.) Optional: Garlic or another preferred spice (1 tsp.)

● ● ● ● ●

The Gravy: Chicken or beef broth (1 cup) Cream cheese (1 cup) Ground black pepper (1 pinch) Celtic sea salt (as desired) Organic crumbled pork sausage (10 oz. pkg.)

Preparation Technique: 1. Set the oven temperature at 400º Fahrenheit. Prepare a muffin pan or cookie tray using an oil baking spray. 2. Chop the butter up into pieces – making sure they are cold. Whisk the whites until fluffy. 3. In another container, combine the baking powder and flour. Cut in the butter and add the salt. Fold in the mixture over the egg whites.

4. Drop the dough onto the baking pan or muffin tin. 5. Bake them for 12-15 minutes.

Cheddar Bay Biscuits Servings Provided: (4) 8 biscuits – 2 per serving Time Required: 50 minutes Ingredients Needed: ● ● ● ● ● ● ● ●

Cheddar cheese (1 cup) Cream cheese (4 oz.) Mozzarella cheese (1.5 cups) Large eggs (2) Almond flour (.66 cup) Granulated garlic powder (.5 tsp.) Baking powder (4 tsp.) Butter (as needed for the pan)

Preparation Technique: 1. Shred the mozzarella and cheddar cheese, and combine with the cream cheese to microwave for about 45 seconds using the high-power setting until melted. Stir and return for 20 additional seconds. Stir once more. 2. In another container, combine the eggs with the almond flour, garlic powder, and baking powder. Mix it all together and place it on a sheet of flour-dusted plastic wrap. Roll it up and put it into the fridge for 20-30 minutes. 3. Warm the oven at 425º Fahrenheit. Prepare a dark-colored baking dish with butter. 4. Slice the cold dough into eight segments. Place in the prepared pan – leaving a little space between each one.

5. Bake for 10-12 minutes. Take them out of the pan to cool.

Eggs Benedict Servings Provided: 4 Time Required: 12 minutes Ingredients Needed: ● ● ● ● ●

Eggs (8) White wine vinegar (.25 cup) Hollandaise sauce (as desired) High-quality smoked ham (4 thick slices) English muffins (4)

Preparation Technique: 1. Warm the grill. Pour the water and vinegar into a saucepan. 2. Poach the eggs. After the water is gently boiling, gently break and slide the eggs into the water - as you avoid breaking the yolks. Set the timer for three minutes or until the whites are set with soft yolks. 3. Slice and toast both sides of the muffin. 4. Prepare them with a ham slice and let it warm while still on the grill. 5. Transfer the eggs to a towel-lined platter for a minute before preparing the sandwich. 6. Serve with the hollandaise sauce.

Fried Apples Servings Provided: 10 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Butter (3 tbsp.) Golden Delicious apples (4 medium) Granulated sugar (.25 cup) Cinnamon (1 tsp.) Nutmeg (.25 tsp.) Packed brown sugar (2 tbsp.) Apple cider (.5 cup) Cornstarch (1 tbsp.) Also Needed: 12-inch skillet

Preparation Technique: 1. Core and slice the apples into about two pounds of ¾inch wedges. 2. Prepare a skillet using the medium temperature setting to melt the butter. 3. Toss in the apples, spices, and sugar. Stir and place a lid on the pan. 4. Simmer for 11-14 minutes, occasionally stirring until tenderized. 5. Scoop into a serving dish to keep warm. 6. Whisk the cider and cornstarch together and pour into the skillet. 7. Simmer using medium heat for 30-60 seconds until it’s thickened. 8. Pour the mixture over the apples before serving.

Lemon & Blueberry Ricotta Pancakes Servings Provided: 12 - 1 dozen cakes Time Required: 25 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

Egg (1) Milk (1.75 cups) Ricotta cheese (.5 cup) Melted butter (2 tbsp.) Flour (1.5 cups) Salt (.5 tsp.) Sugar (2 tbsp.) Baking powder (3 tsp.) Vanilla (.5 tsp.) Fresh/frozen blueberries (1 cup) Lemon juice and zest (1 lemon) Milk (1 tbsp.) Powdered sugar (1 cup)

Preparation Technique: 1. Warm a cast iron pan or griddle using the medium temperature setting. 2. Whisk the egg, melted butter, milk, ricotta cheese, vanilla, and lemon zest. 3. Whisk the dry fixings (salt, baking powder, and flour) in another container. Slowly, add the combine the fixings to form a dough. Wait for about five minutes. Add more milk if it gets too ‘puffy.’

4. Add butter to the grill and warm it using the med-low temperature setting. 5. Pour the mixture onto the griddle, adding a few blueberries over the top of each one. 6. Flip and cook until done. Keep the pancakes warm in the oven at 200° Fahrenheit as you prepare the rest of the cakes. 7. Whisk the milk, juice, and powdered sugar (warm if you choose) and serve over the pancakes.

Overnight Pumpkin Pie Oatmeal Servings Provided: 2 Time Required: 5 minutes Ingredients Needed: ● ● ● ● ● ● ● ●

Pumpkin pie filling (.25 cup) Whole milk/your choice or Greek yogurt (.5 cup) Maple syrup (2 tsp.) Regular old-fashioned oats (.75 cup) Optional: Raisins (1 tbsp.) Shredded coconut (.25 cup) Chia seeds (1 tsp.) Protein powder (1 tbsp.)

Preparation Technique:

1. Whisk the whole milk, pie filling, and maple syrup in a mixing container until smooth and thoroughly combined (lump-free).

2. Stir the oats and other fixings into the pumpkin pie mixture. 3. Cover the bowl or individually pack the oatmeal in small mason jars with lids, and let them chill four hours or overnight to soften the oats.

4. After it has sat overnight, heat the oatmeal in the microwave or enjoy it cold! The oatmeal will stay tasty in the fridge for three to four days.

Potato Waffles Servings Provided: 2 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ● ● ●

Yellow potato (6-8 oz./1 large) Egg (1 beaten) A-P flour (1 tbsp.) Melted butter (1 tbsp.) Salt (.5 tsp.) Baking powder (.25 tsp.) Shredded cheese (.5 cup + more for topping) Bacon (.25 cup - cooked crumbled + more for topping)

To Garnish: ● Crème fraîche ● Fresh chives Preparation Technique: 1. Warm the waffle iron while you measure the fixings. Lightly grease the surface of the waffle iron as needed. 2. Shred the potato into a large bowl using a box grater. Squeeze the shredded potato to extract as much of the liquid as possible. As liquid releases, pour it off into a separate cup. 3. When finished, let the liquid in the bowl settle for a couple of minutes. A layer of starch will settle at the bottom of the bowl. Gently pour

the liquid off, retaining the starch beneath. Add this starch, adding it back into the shredded potato. 4. Whisk and mix in the egg, salt, butter, baking powder, and flour into the potato mixture. Combine and fold in the bacon and cheese. 5. With a large spoon, spread an even layer of batter onto the hot iron. 6. Cook until crisped and golden brown (5-7 min.). 7. Move the waffle to a plate and top with the creme fraiche, cheese, chives, and bacon. Serve promptly.

Sausage Egg & Cheese Breakfast Sliders Servings Provided: 16 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ●

Breakfast sausage - ex. Jimmy Dean (2 lb.) Eggs (8) Milk (.5 cup) Black pepper & salt (as desired) Colby Jack cheese (10 slices) Kings Hawaiian Rolls (16)

Preparation Technique: 1. Set the oven temperature at 350º Fahrenheit. 2. Whisk the eggs, salt, pepper, and milk. 3. Lightly spritz a casserole dish with cooking oil spray. Dump the egg mixture into the bowl. 4. Add the sausage into another baking dish, making an even layer. 5. Bake both of the dishes for about 15 to 20 minutes. 6. Slice the rolls and layer the sausage over the rolls, adding the egg, and cheese. Add the tops and pop them in the oven to melt the cheese. 7. Now, you are ready to slice and serve to enjoy the tasty sliders!

Scrambled Eggs With Cream Cheese Servings Provided: 2 Time Required: 17 minutes Ingredients Needed: ● ● ● ● ●

Eggs (4 large) Cold full-fat cream cheese (2 oz.) Unsalted butter (2 tbsp.) Fresh chives (2 tsp.) Kosher salt and black pepper (as desired)

Preparation Technique: 1. Gather all of the fixings. 2. Break the four eggs into a large mixing container and vigorously mix them until foamy. 3. Chop the cream cheese into ½-inch cubes and mix it into the beaten eggs. 4. Warm a skillet using the high-temperature setting to melt the butter. 5. When the butter starts to foam, add the egg mixture. 6. When about ½ to ¾ of the egg has thickened into curds, remove the pan from the burner. Continue to shift the eggs around with the spatula. 7. Plate the eggs when thoroughly cooked to your liking. 8. Finely chop the chives and add them with a sprinkle of pepper and salt. Serve promptly.

Southern-Style Grits Servings Provided: 4-6 Time Required: 35 minutes Ingredients Needed: ● ● ● ● ● ● ●

Water (4 cups) Stone-ground corn grits - ex. Anson Mills (1.5 cups) Bay leaves (2 dried) Kosher salt (.5 tsp.) Unsalted butter (1 stick/8 tbsp.) Parmesan cheese (2 oz.) Heavy cream (1 cup)

Preparation Technique: 1. Pour the water into a pot or dutch oven with the grits, bay leaves, and salt. Let the mixture come to boiling using the high-temperature setting. Once boiling, promptly transfer it to a cool burner, cover, and wait for about 15 minutes. 2. Uncover and boil the grits using the med-high heat setting. Continue cooking for 20-25 minutes. 3. When the water is mostly absorbed, take the pan from the burner and discard the bay leaves. 4. Mix in the butter, heavy cream, and cheese right before serving.

Sweet Potato Muffins With Cinnamon Sugar Topping Servings Provided: 12 Time Required: 40 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

The Muffins: All-purpose flour (1.75 cups/8 oz.) Cinnamon (.75 tsp.) Baking powder (2.25 tsp.) Ground nutmeg (.5 tsp.) Salt (.5 tsp.) Granulated sugar (.25 cup) Large eggs (2) Packed light brown sugar (.25 cup) Evaporated/whole milk (.5 cup) Vanilla extract (.5 tsp.) Vegetable oil (.5 cup) Freshly cooked sweet potatoes or Sweet potato puréed from a can (1.33 cups) Chopped pecans (.5 cup) Optional: Toffee bits/brickle bits (.5 cup) The Topping: Granulated sugar (2 tbsp.) Ground cinnamon (.5 tsp.)

Preparation Technique: 1. Heat the oven to 375º Fahrenheit.

2. Butter or spray the wells of a 12-cup muffin tin with cooking oil spray. 3. Sift the baking powder, flour, nutmeg, cinnamon, and salt. 4. Whisk the eggs with the brown sugar, vegetable oil, granulated sugar, evaporated milk, and vanilla extract. Lastly, mix in the potato purée and whisk it until it’s thoroughly blended. 5. Fold the flour mixture into the potato batter - just until the dry mix is moistened. Fold in the pecans and toffee bits. Fill muffin cups nearly full. 6. Prepare the topping. Combine the granulated sugar with the cinnamon. 7. Sprinkle about ½ of a teaspoon of the cinnamon-sugar mixture over the muffins. 8. Bake the muffins for 22-26 minutes until nicely browned and serve.

Chapter 2: Poultry Favorites Chicken & Dumplings Servings Provided: 8 Time Required: 20 minutes Ingredients Needed: ● ● ● ●

Shredded cooked chicken meat (3 cups) Chicken broth (Three 14 oz. cans) Cream of chicken soup (Two 10.5 oz. cans) Refrigerated biscuit dough (Two 10 oz. cans)

Preparation Technique: 1. Stir the chicken broth, soup, and chicken in a Dutch oven using the med-high temperature setting. 2. Slice each biscuit into quarters. Once the soup is simmering, gently add the biscuits to the pot. 3. Adjust the temperature setting to med-low and cover. 4. Simmer to cook the biscuits until the dough is firm - not doughy (10-15 min.).

Crispy Oven-Fried Chicken Servings Provided: 4 Time Required: 40 minutes + marinate time Ingredients Needed: ● ● ● ● ● ● ● ● ● ●

Chicken drumsticks (8) Non-fat buttermilk (4 cups) Salt (.25 cup) Chili powder (1 tsp.) Sugar (.25 cup) Hot sauce - ex. Frank's Red-Hot (1 tbsp.) Panko breadcrumbs (2 cups) Garlic salt (.5 tsp.) Vegetable/Canola oil (2 tbsp.) Also Needed: Rimmed baking sheet

Preparation Technique: 1. Measure and add the salt, hot sauce, buttermilk, sugar, and chicken in a zipper-type plastic bag. Toss the fixings and pop it into the fridge to marinate for a minimum of two hours. (You can let it rest for up to 12 hours or overnight.) 2. Warm the oven at 350° Fahrenheit. Adjust the rack to the center position. 3. Break the breadcrumbs into smaller pieces for the coating. Mix them in a container with the oil, chili powder, and garlic salt. 4. Remove the marinated chicken from the bag, allowing the excess liquid to drip away first.

Dredge each piece into the breadcrumbs until covered. 5. Arrange the pieces on the baking tray to bake for about half an hour, until the chicken is thoroughly cooked and the breadcrumbs are nicely browned.

Crockpot Orange Chicken Servings Provided: 4-6 Time Required: 3-6 hours – varies Ingredients Needed: ● ● ● ●

Chicken breasts (3 lb.) Soy sauce (2 tbsp.) BBQ Sauce - ex. Sweet Baby Ray’s Ⓡ Original (.75 cup) Smuckers Ⓡ Sweet Orange Marmalade (.75 cup)

Preparation Technique: 1. Thaw the chicken if frozen, removing all skin and bones. Toss it into the crockpot. Securely close the lid. 2. Set the cooker for three hours using the high function or six hours on the low setting. 3. Drain the cooking juices from the crockpot. 4. Dice the chicken into cubes, and toss it back into the cooker. 5. Mix the barbecue sauce, soy sauce, and marmalade. Dump the mixture over the chicken and close the top. Set the cooker using the high setting for 30 more minutes. 6. Serve with a portion of delicious rice.

Honey-Garlic Chicken Servings Provided: 4 Time Required: 15 minutes Ingredients Needed: ● ● ● ● ● ● ●

Olive/canola oil (2 tsp.) Chicken breasts (1.5 lb.) Black pepper & salt (to your liking) Honey (3 tbsp.) Soy sauce (3 tbsp.) Garlic (3 cloves) Optional: Red pepper flakes (.25 cup)

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Optional: To Serve: Sliced green onions Brown rice Sesame seeds Wedges of lime

Preparation Technique: 1. Warm a skillet using the med-high temperature setting and add the oil. 2. Clean the chicken removing all fat and bones, and cube it into ½-inch pieces - sprinkling with pepper and salt. Toss it into the pan and fry (3-4 min.). 3. Mince the garlic. Prepare the glaze by whisking the garlic, soy sauce (low-sodium preferred), red pepper flakes, and honey in a mixing container.

4. Toss the chicken with the sauce and cook until it’s thoroughly cooked (5-6 min.). 5. Serve and enjoy it with a squeeze of lime and your favorite side dishes.

Mozzarella Stuffed Chicken Parm Servings Provided: 4 Time Required: 1 hour 15 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

Chicken breasts (1 lb.) Fresh mozzarella (8 oz.) Black pepper & kosher salt A-P flour (1 cup) Eggs (3) Oregano - dried (1 tsp.) Panko breadcrumbs (1 cup) Garlic powder (.5 tsp.) Parmesan - divided (.5 cup) For Frying: Olive oil Marinara (2 cups) Thinly sliced basil (.25 cup) Chopped parsley (2 tbsp.)

Preparation Technique: 1. Warm the oven at 425º Fahrenheit. 2. Use a sharp paring knife to remove the fat and bones from the chicken. Slice a pocket for the stuffing into each breast. 3. Stuff the pockets using mozzarella, pressing the edges of the chicken together to seal. Dust it using pepper and salt. 4. Prepare three shallow bowls. 5. Whisk the eggs in one. 6. Measure the flour and breadcrumbs. Prepare the breadcrumbs by mixing with the ½

teaspoon of salt, garlic powder, oregano, and ¼ cup freshly grated parmesan. 7. Dip the stuffed chicken in each of the bowls; a. Flour - shaking off excess b. Egg - dip the chicken - tossing to coat. c. Breadcrumbs - evenly coated. 8. Prepare a large skillet using the medium temperature setting, and pour in a thin layer of oil. 9. Cook the stuffed chicken for about four minutes on each side. 10. Dump and stir in the marinara and basil. Extinguish the heat and sprinkle the rest of the parmesan over the chicken. 11. Transfer the skillet into the heated oven to bake for about 20 minutes. 12.

Serve hot with a sprinkle of fresh parsley.

Quick & Easy Air Fryer Chicken Breast Servings Provided: 2 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Egg (1 large) All-purpose flour (.25 cup) Panko breadcrumbs (.75 cup) Freshly grated parmesan (.33 cup) Lemon zest (2 tsp.) Cayenne pepper (.5 tsp.) Oregano - dried (1 tsp.) Black pepper and kosher salt Chicken breasts (2)

Preparation Technique: 1. Whisk the eggs in a shallow dish. In another bowl, add the flour. In a third shallow bowl, mix the oregano, parmesan, panko, lemon zest, salt, pepper, and cayenne. 2. Discard the bones and fat from the chicken. Dredge the chicken into flour, eggs, and panko mixture - tossing in each to thoroughly cover. 3. Individually, arrange the coated chicken in the Air Fryer basket. 4. Let the Air Fryer heat at 375° Fahrenheit and cook them for ten minutes. 5. Trim the chicken and continue to air-fry until the coating is crispy (5 min.).

Roasted Chicken With Pan Gravy Servings Provided: 4-6 Time Required: 2 hours Ingredients Needed:

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Naturally-raised chicken (3 lb.) Rosemary (2 sprigs) Thyme (2 sprigs) Garlic (2 cloves) Parsley (1 sprig) Softened butter - divided (3 tbsp.) Paprika (1 tsp.) Sea salt Medium onion (1 quartered) All-purpose flour (1 tbsp.) Homemade/good-quality purchased chicken stock (2 cups)

Preparation Technique: 1. Warm the oven at 400° Fahrenheit. 2. Thoroughly rinse and dry the chicken with several paper towels. 3. Tie the thyme, rosemary, and parsley together with a 100% cotton kitchen string and toss it and the garlic inside the bird cavity. 4. Rub the outside with two tablespoons of the butter and sprinkle with paprika and salt. Put the chicken on a roasting rack in a roasting pan. Place the onion quarters on the rack under the chicken.

5. Wait for the chicken to reach room temperature before placing it on the center rack of the oven. Set a timer and roast it for 15 minutes. 6. Adjust the temperature of the oven to 350° Fahrenheit and roast until it’s well done or has an internal temp of 170° Fahrenheit (75 to 90 min.). 7. Transfer the chicken from the rack and let it rest on a platter. 8. Prepare the gravy. Drain the juices from the roasting pan into a measuring cup and skim off the fat for another use. Add the rest of the juices to your stock. Leave the onion in a roasting pan. 9. Combine flour and the remaining one tablespoon of butter. Add that mixture to the roasting pan. 10. Put the skillet on the stovetop using the med-high temperature setting. 11. Swirl the butter and flour mixture for a minute or two or until melted and bubbly. Pour in ½ cup of the stock mixture to the roasting pan, scraping gently with a wooden spatula to deglaze the pan. Pour the liquid and solids into a saucepan, including the salt, pepper, and remaining stock mixture. 12.

Boil it using the medium temperature setting.

13. Simmer the gravy for 10 to 20 minutes to reduce to sauce consistency. Serve it with carved chicken.

Chapter 3: Ground Beef Favorites American Beef Goulash Servings Provided: 6 Time Required: 40 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

Dry elbow macaroni (1.5 cups) Ground chuck (1.5 lb.) Onion (1 medium) Garlic cloves (2 medium) Italian seasoning (1 tsp.) Seasoning salt - ex. Lawry's (1 tsp.) Black pepper, freshly cracked (.5 tsp.) Optional: Cajun seasoning- ex. Slap Ya Mama (.25-.5 tsp.) Bay leaves (2 small) Tomato sauce (8-oz. can) Optional: Granulated sugar (1 pinch) Undrained diced tomatoes (2 cans each @ 14.5-oz.) Optional: Red pepper flakes

Preparation Technique: 1. Chop the onion and mince the cloves. 2. Prepare the macaroni until it is al dente (reserving two cups of the pasta water). Dump the macaroni into a colander to drain.

3. Sauté the beef uncovered, draining the cooking fat. Toss in the onion and garlic to sauté for five to six minutes. 4. Mix in the Italian seasoning, seasoned salt, pepper, bay leaves, and Cajun seasoning. 5. Pour in the undrained diced tomatoes, sugar, and tomato sauce scraping up the tasty browned bits. 6. Once the mixture is boiling, adjust the temperature setting and cover. Simmer it for 15 minutes, occasionally stirring. 7. Dump the macaroni and reserved pasta water as needed to loosen the mixture. Continue simmering until the pasta is thoroughly warmed. Sprinkle with red pepper flakes as desired. 8. Remove the pan to a cool burner and discard the bay leaves. 9. Serve promptly. 10. For a cheesy variation, cube about ½ cup of Velveeta and stir in just before serving, until it’s melted and creamy.

Barbeque Burgers Servings Provided: 6 Time Required: 40 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

The Sauce: Packed brown sugar (.5 cup) Ketchup (1 cup) Worcestershire sauce (1.5 tsp.) Sugar (1/3 cup) Molasses (.25 cup) Honey (.25 cup) Prepared mustard (2 tsp.) Pepper (1/8 tsp.) Salt (.25 tsp.) Liquid smoke (.25 tsp.) The Burgers: Whisked egg (1 large) Quick-cooking oats (1/3 cup) Onion salt (.25 tsp.) Pepper (.25 tsp.) Garlic salt (.25 tsp.) Salt (⅛ tsp.) Ground beef (1.5 lb.) Split burger buns (6)

Preparation Technique: 1. Warm a small saucepan and combine the first ten sauce fixings. Once boiling, transfer to a

cool burner. Set aside one cup of the sauce to serve with the burgers. 2. Whisk the egg and mix with the oats, onion salt, garlic salt, pepper, salt, and ¼ cup of the bbq sauce. Mix in the beef and shape it into six patties. 3. Grill with the lid on using the medium temperature setting to reach an internal temp of 160º Fahrenheit (6-8 min. per side). 4. Baste it using ½ cup of the sauce during the last five minutes of the grilling cycle. 5. Serve on buns using the reserved barbecue sauce and garnishes to your liking.

Cheesy Fiesta Beef Casserole - Texas-Style Servings Provided: 8 Time Required: 40 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Ground beef (1 lb.) Onion (1 medium) Black beans (15 oz. can) Picante sauce (1 cup) Chili powder (.5 tsp.) Undiluted condensed cream of chicken soup (10.5 oz. can) Undrained tomatoes & green chiles - diced (10 oz. can) Green chiles (4 oz. can) Tortilla chips - crushed - ex. Nacho-flavored/plain (9.75 oz. pkg.) ● Shredded sharp & Monterey Jack cheese (1 cup of each) ● Also Needed: Lightly greased 2.5-quart baking dish Preparation Technique: 1. Chop the onion and green chiles. Rinse and drain the beans. 2. Prepare a skillet using the medium temperature setting for cooking the onion and beef and onion until well done (6-8 min.), breaking the meat into crumbles, and drain.

Stir in the beans, Picante sauce, and chili powder. 3. Combine the soup, tomatoes, and green chiles in a mixing container. 4. Layer about half of the chips, the beef mix, soup mixture, and cheeses. Continue the layering until all fixings are used. 5. Microwave using the med-high function, uncovered until it’s heated thoroughly, and the cheese is melted (12 min.). 6. Serve with a portion of avocado and sour cream.

Chipotle Chili Sloppy Joes Servings Provided: 6 Time Required: 35 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ●

Lean ground beef (1 lb.) Sweet onion (1 cup) Green pepper (.5 cup) Optional: Jalapeno pepper - seeded (1) Chili sauce (.5 cup) Water (.5 cup) Chipotle peppers in the adobo sauce (1-2) Yellow mustard (1 tsp.) Packed brown sugar (1 tbsp.) Split burger buns or kaiser rolls (6) Softened butter (2 tbsp.) Optional: Sliced pickles

Preparation Technique: 1. Finely chop the onion, pepper, and jalapeno, and chipotle peppers. 2. Warm the oven broiler. 3. Prepare a large cast-iron skillet using the medium heat temperature setting to sauté the green pepper, onion, and jalapeno, and (5-7 min.). 4. Drain the fixings and stir in the chili sauce, brown sugar, and mustard, water, and chipotle peppers; bring the fixings to a boil. Simmer, uncovered (8-10 min.) stirring occasionally.

5. Lightly butter the cut sides of rolls and arrange them on a baking tray with the buttered side upward. Broil them three to four inches from the heat until lightly toasted (30 sec.). Fill with beef mixture and pickles.

Cincinnati Chili Servings Provided: 4 Time Required: 40 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Multigrain spaghetti (12 oz.) Vegetable oil (2 tsp.) Ground beef sirloin (12 oz.) Onion (1 small) Garlic (2 cloves) Chili powder (2 tbsp.) Unsweetened cocoa (1 tbsp.) Black pepper and salt (.25 tsp. each) Brown sugar (1 tbsp.) Cinnamon (1 tsp.) Ground cumin (.5 tsp.) No-salt-added crushed tomatoes (28 oz. can/as desired) Kidney beans (15.5 oz. can) Cheddar cheese (1 cup) Green onions (3)

Preparation Technique: 1. Cover a pot of salted water - setting the temperature on the high setting. Cook the spaghetti as the label directs. 2. Warm oil in a three-quart saucepan using the med-high temperature setting. 3. Cook the garlic, onion, and beef for two minutes, stirring and breaking up meat with a wooden spoon.

4. Add cinnamon, cumin, chili powder, cocoa, sugar, pepper, and salt. Cook for one minute while stirring. Add in the tomatoes. 5. Simmer for eight minutes or until slightly thickened. Mix in the beans to simmer for two minutes or until the beans are heated thoroughly. 6. Drain the spaghetti and portion it among four serving plates. Top with chili, cheese, and green onions.

Family Meatloaf Servings Provided: 16 Time Required: 1 hour 15 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

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Light brown sugar (.25 cup) Low-sodium soy sauce (4 tsp.) Ketchup (1.25 cups) Worcestershire sauce (.25 cup) Fresh bread (2 cups) Whole milk (.5 cup) Celery (.5 cup) Onion (1 cup) Garlic (1 tbsp.) Parsley (.25 cup) Dry mustard (1 tbsp.) Coarse black pepper (1 tsp.) Fresh thyme (2 tsp.) Large eggs (3) Kosher salt (2 tsp.) Ground Meat: ○ Beef (1.5 lb.) ○ Pork (1 lb.) ○ Veal (.5 lb.) Onion (1 medium) Thyme (8 sprigs) Bacon (6 slices) Also Needed: Loaf pan - 16x5-inch

Preparation Technique: 1. Prepare a baking tray using a layer of parchment baking paper. Lightly grease a loaf pan. 2. Whisk the ketchup, brown sugar, Worcestershire sauce, and soy sauce in a mixing container. Set aside. 3. Warm the oven at 400º Fahrenheit. Add the milk and bread in a container and let sit for five minutes. 4. Mince and combine the garlic, celery, onion, eggs, parsley, mustard, thyme, pepper, and salt in a mixing container. Mix in the bread, meat, and 1/3 cup of the ketchup glaze. 5. Transfer the meat mixture into the prepared pan and cover using 1/3 cup of the ketchup glaze. 6. Toss the onion rings with two tablespoons of the ketchup glaze and spread them over the top of the meatloaf. Toss the sprigs of thyme over the onions and twist the bacon over the loaf. 7. Arrange the pan on the center oven rack on a baking tray to avoid spills and bake for 15 minutes. 8. Adjust the oven temperature setting to 350º Fahrenheit and bake until an internal temperature of 160º Fahrenheit is reached (50 min.). 9. Transfer the pan to the countertop to rest. Serve after 15 minutes with the remainder of the delicious glaze.

Glazed Bacon & Cheese Burgers Servings Provided: 4 Time Required: 20 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ●

Dark brown sugar (3 tbsp.) Garlic powder (.5 tsp.) Paprika (1.5 tsp.) Ground cumin (.5 tsp.) Chipotle powder (.25 tsp.) Salt (.25 tsp.) Freshly cracked black pepper (.25 tsp.) Ground beef (1 lb.) Shredded sharp cheddar cheese (.5 cup) Bacon (6 slices) Rolls (4)

Preparation Technique: 1. Warm the grill using the medium temperature setting. Whisk the pepper, salt, spices, and sugar and set aside. 2. Shape the beef into eight patties. 3. Toss the cheese and cooked-crumbled bacon and sprinkle over four of the burgers. 4. Add the other four patties to the top, pinching it all into one burger. 5. Cover each of the burgers with the spice mixture and grill about five minutes on each side (for medium). 6. Serve with your favorite side dishes or right off of the grill.

One-Skillet Shepherd’s Beef Pie Servings Provided: 8-10 Time Required: 55 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Olive oil (3 tbsp.) Ground beef (2 lb. lean) Unsalted butter (3 tbsp.) Yellow onion (1 large) Carrots (2-3) Baby portobello/cremini mushrooms (12-16 oz.) Garlic (4 cloves) Kosher salt - divided (1 tbsp.) Dried oregano (1.5 tsp.) Tomato paste (3-6 tbsp./as desired) Beef stock (.5-1 cup) Worcestershire sauce (1 tsp.) Black pepper (.5 tsp./as desired) Mashed potatoes (3-4 cups) Shredded parmesan cheese (1/3 cup) Butter (1.5 tbsp.) The Garnish: Fresh parsley

Preparation Technique: 1. Peel and dice the onions and carrots. Rinse and quarter the mushrooms. Mince the garlic and parsley. 2. Warm the oven at 375º Fahrenheit. 3. Use the medium temperature setting to warm a cast-iron skillet. Pour in the oil and beef to

simmer for four minutes - breaking it into chunks while it’s cooking. Drain the grease and drain on a layer of paper towels in a mixing container. 4. Add butter to the pan to melt. Add the prepared carrots, onion, garlic, mushrooms, half of the salt, and oregano. Simmer it for eight to ten minutes - stirring intermittently. 5. Add the tomato paste and stir while cooking for five to seven minutes. 6. Add the beef back in the pan with the Worcestershire sauce, beef stock, pepper, and rest of the salt. Simmer it for several minutes until it’s thickened. 7. Top with a layer of mashed potatoes and parmesan. 8. Rough-up the potatoes and dot with cubes of butter. 9. Bake for 40 to 45 minutes. Wait for about five to ten minutes to serve with a portion of freshly minced parsley.

Texas Beef Tacos Servings Provided: 10 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ●

Lean ground beef (1.5 lb.) Onion (1 small) Sweet red pepper (1 medium) Tomato sauce (8 oz. can) Diced tomatoes (14.5 oz. can) Frozen corn (1.33 cups) Chili powder (2 tbsp.) Salt (.5 tsp.) Ready-to-serve brown rice (8.8 oz. pkg.) Taco shells (20 warmed)

Preparation Technique: 1. Chop the onion and bell pepper. Drain the tomatoes and thaw the corn. 2. Prepare a Dutch oven using the medium temperature setting. Mix in the red pepper, onions, and beef to simmer until all are done (8-10 min.). Drain the fat. 3. Stir in the salt, chili powder, tomato sauce, corn, and tomatoes. 4. Once the mixture starts to boil, add the rice and heat it thoroughly. 5. Serve on the shells with the toppings you prefer, such as lettuce, tomatoes, or a portion of reduced-fat sour cream.

Worcestershire-Glazed Burgers Servings Provided: 8 Time Required: 35 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Ground beef (2.5 lb.) Black pepper & kosher salt (as desired) Worcestershire sauce (3 tbsp.) Burger buns (8) Canola oil (as needed) To Serve: Lettuce Sliced tomatoes Pickles Cheese

Preparation Technique: 1. Set up the grill using the med-high. Clean and lightly oil grates with oil before you start cooking. 2. Shape the beef into eight ¾-inch patties, dusting with pepper and salt. 3. Make a slight indentation in each patty and grill until they are easily lifted from the grates (3-4 min.). 4. Flip and grill the second side, basting with Worcestershire for about four minutes for medium doneness. 5. Prepare the glazed burgers and serve on buns with the toppings to your liking.

Chapter 4: Favorite Beef Cuts Beef Stroganoff Servings Provided: 4 Time Required: 35 minutes Ingredients Needed: ● ● ● ● ● ● ● ●

Onion (.5 cup) Boneless beef round steak (.5 lb.) Uncooked yolkless egg noodles (4 cups) All-purpose flour (1 tbsp.) Water (.5 cup) Undiluted - cream of mushroom soup (half of a small can) Paprika (.5 tsp.) Fat-free sour cream (.5 cup)

Preparation Technique: 1. Discard the fat from the steak and slice it into ¾-inch thick pieces. 2. Warm a skillet using the medium-temperature heat setting. Chop and mix in the onions to sauté for about five minutes. Toss the beef in the pan to cook five additional five minutes. Drain and set it to the side. 3. Boil a large saucepan or Dutch oven about ¾ full of water. When boiling, stir in the noodles to cook for about 10-12 minutes. Drain the pasta thoroughly.

4. In another saucepan, mix the water, soup, and flour using the medium heat setting. Mix in the paprika. 5. Combine the two until thoroughly warmed. Place the pan on a cool burner and mix in the sour cream. 6. Stir and serve.

Chicken-Fried Steak Servings Provided: 4 Time Required: 45 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ●

Steak (1 lb.) A-P flour (2 cups) Paprika (1 tbsp.) Cayenne pepper (1 tsp.) Buttermilk/alternative: Eggs (2 cups) Black pepper & salt Neutral oil (a few cups/as needed for frying) The Gravy: Flour (4 tbsp.) Butter (2 tbsp.) Oil from Frying (2 tbsp.) Milk (2 cups) Black pepper and salt (to your liking)

Preparation Technique: 1. Slice the steaks into a ¼ inch thickness and pound out with a tenderizer. Dust the using a portion of pepper and salt. 2. Dump the flour into a large mixing container and add seasonings. 3. Toss the steak cuts into the buttermilk/whisked eggs. Dredge them through the flour mix. Set the meat aside. 4. Pour oil into a skillet using the med-high temperature setting. After the pan is heated,

add enough oil to come up about halfway on the steaks. 5. Toss the steak cuts into the oil and fry for four minutes on each side. You can work them in batches, so they’re not touching. 6. Transfer the steaks onto a platter lined with paper towels to drain. 7. Discard all the oil in the pan except about two tablespoons and leave all the browned bits. 8. Toss the butter into the skillet to help remove the bits of steak from the bottom. Adjust the temperature to the low setting. 9. Sprinkle in flour and whisk to make a roux. Simmer approximately a minute until roux is browned. 10. Slowly whisk in the milk - about ½ of a cup at a time whisking until the lumps are removed. Pour in the milk and a generous amount of pepper and salt (as desired), and simmer until thickened. 11. Serve the delicious country-style steaks with gravy and sides such as potatoes, a salad, or biscuits.

Crockpot Pepper Steak Servings Provided: 4-6 Time Required: 8 hours (cook time) +20 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Beef stew meat (16 oz.) Bell peppers (2) Vegetable oil (1 tbsp./as needed) Worcestershire sauce (3 tbsp.) Garlic (1 tsp.) Stewed tomatoes (1 large can/as desired) Beef broth (1 can) Season salt (1 tsp./to taste) A-P flour (1-2 tbsp./as needed)

Preparation Technique: 1. Whisk the flour and season salt then coat the meat in the mixture. 2. Warm the oil in a skillet and add in the minced garlic, meat, bell peppers (in strips). Sauté them until the meat begins browning. 3. Transfer the mixture from the skillet to the slow cooker leaving the grease behind. 4. In the same skillet, pour in the stewed tomatoes with juice and one can of beef broth. 5. Slowly mix in the flour - while stirring until you make a gravy. Dump it over the meat in the slow cooker. 6. Securely close the lid and set the timer for eight hours using the low-temperature setting.

Philly Cheesesteak Sliders Servings Provided: 12 sliders Time Required: 45 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ●

Olive oil (1 tbsp.) Green pepper (1 large) Onion (1 large) Freshly shaved steak (.5 lb.) Worcestershire sauce (1 tbsp.) Ground garlic powder (.5 tsp.) Pepper & salt (to your liking) Sweet-bread buns(12-pack) Provolone cheese (6 slices) Melted butter (1 tbsp.) Dried thyme - not ground (1 tsp.) Worcestershire sauce (.5 tsp.)

Preparation Technique: 1. Set the oven temperature at 400º Fahrenheit. 2. Prepare a skillet to warm the oil. Slice and toss in the onions and green peppers. Sauté them using the med-high temperature setting - occasionally stirring until the peppers and onions have softened. 3. Add the shaved steak, garlic powder, salt, pepper, and Worcestershire sauce. Break the steak apart using two forks to prevent the steak from clumping. Cook until the steak is no longer red and set it aside.

4. Slice the rolls in half horizontally, while keeping the 12-pack of buns intact. Arrange it onto a baking tray. Spread the steak mixture over the buns with a slice of cheese and the top half of the buns. 5. Melt and whisk the butter and mix it with the dried thyme and Worcestershire sauce. Brush the butter mixture generously over the top of the buns. 6. Place the sliders into the heated oven to bake until the cheese has melted (17-20 min.). Serve when they are as you like them.

Cheesesteak Quesadillas Servings Provided: 8 portions Time Required: 40 minutes Ingredients Needed: ● ● ● ● ● ●

Beef top sirloin (1 lb.) Onions (2 small) Green bell peppers (2) Barbeque sauce (ex. - Bull’s-Eye Texas-Style Bold (1 cup) Flour tortillas (8-10 inches) Shredded cheddar cheese (2 cups)

Preparation Technique: 1. Set the oven at 425º Fahrenheit. 2. Warm a skillet using the medium-temperature setting. Thinly slice and add the beef to simmer until browned (5 to 7 min.). 3. Slice and toss in the peppers and onions. Simmer, stirring until softened (5-10 min.). Pour barbeque sauce over beef mixture and simmer until the sauce is slightly reduced (10 min.) 4. Lay 4 tortillas on a baking tray and prepare with the beef mix and cheese. Top each cheese layer with a tortilla. 5. Bake in the hot oven for ten minutes; flip the quesadillas and continue cooking until the cheese is melted (5 additional minutes).

Chapter 5: Seafood Favorites Air Fryer Cod Servings Provided: 2 Time Required: 20 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Cod (1 lb. cod) Kosher salt Black pepper & kosher salt (to taste) A-P flour (.5 cup) Egg (1 large) Panko breadcrumbs (2 cups) Old Bay seasoning (1 tsp.) To Serve: Tartar sauce Lemon wedges

Preparation Technique: 1. Pat fish dry and slice it into four strips. Dust both sides with salt and pepper. 2. Portion the flour, egg, and breadcrumbs with Old Bay into three shallow bowls. 3. Working one at a time, coat the fish in flour, egg, and lastly in the panko mix, pressing to coat. 4. Working in batches, place the fish in the basket of the Air Fryer and cook at 400° Fahrenheit

for 10-12 minutes, gently flipping halfway through the cooking cycle. 5. Serve with lemon wedges and tartar sauce.

Baked Catfish Servings Provided: 4 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ●

Olive oil - divided (.25 cup) Cornmeal (1 cup) Cajun seasoning (1 tbsp.) Catfish (4 fillets) Kosher salt and pepper Lemon wedges as desired

Preparation Technique: 1. Warm the oven at 425° Fahrenheit and drizzle two tablespoons of oil over a large baking sheet. 2. On a large plate, combine the Cajun seasoning, salt, pepper, and cornmeal. 3. Dredge the fish through the cornmeal, pressing to coat. 4. Place fish on the prepared baking tray and drizzle with the remaining two tablespoons of oil. 5. Bake until the fish is easily flaked using a fork (15 min.). Portion onto the plates and serve with a side of lemon wedges.

Best Tuna Melt Servings Provided: 4 Time Required: 45 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

Mayonnaise (.33 cup) Juice of ½ lemon Optional: Crushed red pepper flakes (.5 tsp.) Tuna (2 - 6-oz. cans ) Celery (1 rib) Dill pickles (2) Red onion (.25 cup) Freshly chopped parsley (2 tbsp.) Black pepper and salt (to taste) Sourdough bread (9 slices) Butter (2 tbsp.) Tomato (1 sliced) Cheddar (8 slices)

Preparation Technique: 1. Set the oven at 400° Fahrenheit. 2. Whisk the mayo, lemon juice, and red pepper flakes. 3. Drain the tuna and mix it with the mayonnaise mixture. 4. Flake the tuna with a fork and finely chop. Add the celery, pickles, red onion, salt, pepper, and parsley, tossing to combine. 5. Butter one side of each bread slice. Top an unbuttered side with approximately ½ of a cup of tuna salad, two to three slices of tomato, and

two slices of cheese. Top with another slice of bread, buttered side facing up. 6. Continue with the rest of the ingredients and place them on a large baking tray. 7. Bake the sandwich until the cheese is melted (5-8 min.).

Blackened Catfish Sandwich With Cabbage & Avocado Servings Provided: 4 Time Required: 15 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ●

Plain Greek-style yogurt (1 cup) Sriracha (1 tsp.) Juice of one lime Canola oil (1 tbsp.) Catfish or Tilapia fillets (4 @ 6 oz. each) Blackening seasoning (1 tbsp.) Whole-wheat sesame seed buns (4) Avocado (1) Shredded red cabbage (2 cups) Pickled onions

Preparation Technique: 1. Combine the yogurt, lime juice, and sriracha. Set the mixture to the side for now. 2. Warm the oil in a cast-iron skillet using the high-temperature setting. 3. Rub the fish fillets on both sides with plenty of blackening seasoning. 4. Once the oil in the pan is smoking, add the fish and cook, undisturbed until a dark crust forms (3 min.). 5. Flip the fillets and cook until the fish flakes with gentle pressure from your finger (2-3 min.).

6. Meanwhile, toast the buns (cut side up) under the broiler. 7. Peel, slice, and portion the avocado and cabbage among the buns. Top with the hot fish, yogurt sauce, and onions.

Connecticut-Style Lobster Roll Servings Provided: 4 Time Required: 45 minutes Ingredients Needed: ● Lobster tails, steamed, meat removed and chopped (3 - 12oz./3 cups) ● Butter (.25 cup - divided) ● Split-top hot dog buns (4) ● Freshly chopped chives (2 tbsp.) ● Kosher salt ● Black pepper ● Lemon wedges - as desired to serve Preparation Technique: 1. Melt two tablespoons of butter and brush over the cut sides of hot dog buns. Warm a large skillet using the medium temperature setting and add the buns - cut side down. (It is easier to work in batches.) Toast the buns until browned as desired (1-2 min.). 2. Take them from the pan and add the remainder of the butter. Adjust the temperature setting to low. 3. Add the lobster in with the melted butter and simmer until it is warmed thoroughly (3-4 min.). Sprinkle the lobster with pepper and salt. 4. Fill the toasted buns with lobster a sprinkle of chopped chives. Serve with lemon wedges for an extra burst of flavor.

East Coast Shrimp & Lentil Bowls Servings Provided: 4 Time Required: 35 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Dried brown lentils (.5 cup) Olive oil (1 tbsp.) Salt (.125 tsp.) Water (1.75 cups) Garlic powder - divided (2 tbsp.) Raw shrimp (26-30 count/1 lb. ) Seafood seasoning (2 tsp.) Butter (2 tbsp.) Crushed red pepper flakes (.5 tsp.) Lemon juice (2 tsp.) Fresh baby spinach (3 cups) Ground nutmeg (.25 tsp.) Sweet onion (.25 cup) Lemon wedges

Preparation Technique: 1. Rinse the spinach in a colander and set it aside to drain. 2. Rinse the lentils and add them with the oil, salt, water, and one tablespoon garlic powder in a small saucepan. Once it’s boiling, adjust the temperature setting to simmer, covered, until the lentils are tender (17-20 min.). 3. Peel, devein, and toss the shrimp with seafood seasoning.

4. Prepare a large skillet to melt the butter using the med-high temperature setting. Add pepper flakes and remaining garlic powder and stir for about half a minute. 5. Fold in the shrimp and simmer, stirring until the shrimp turn pink (3-4 min). Stir in lemon juice and remove the shrimp from the pan, keeping them warm. 6. Add the spinach and nutmeg to the pan and simmer using the medhigh temperature setting until the spinach wilts. Remove it from heat. 7. Divide the lentils into four bowls, adding the shrimp, spinach, and finely chopped onion. Serve with lemon wedges.

Garlic Parmesan Flounder Servings Provided: 4 Time Required: 35 minutes Ingredients Needed: ● ● ● ● ● ● ●

Olive oil (.25 cup) Flounder (4 fillets) Salt & pepper (to your liking) Parmesan cheese - freshly grated (.5 cup) Breadcrumbs (.25 cup) Garlic (4 cloves) Juice and zest of 1 lemon

Preparation Technique: 1. Set the oven at 425° Fahrenheit. Drizzle two tablespoons of oil over a large baking tray. 2. Sprinkle the flounder using the pepper and salt. 3. On a large platter, combine the parmesan, breadcrumbs, minced garlic, and lemon zest. 4. Dredge fish in breadcrumb mixture, pressing to coat. 5. Arrange the fish onto the greased baking tray and drizzle with the remaining two tablespoons oil and lemon juice. 6. Bake until the fish are golden and flaky (20 min.).

Lemon Pan-Fried Trout Servings Provided: 2 Time Required: 25 minutes Ingredients Needed: ● ● ● ● ● ●

Trout (1 whole large/l lb.) Baking & pancake mix (1 plate) Freshly cracked black pepper & salt Lemon pepper Triple Oil Blend (2-3 tbsp./see below) Lemon zest - grated

The Oil Blend - 1/3 tbsp. each: ● Virgin cold-pressed coconut oil - melted ● Olive oil - extra-virgin (high-quality) ● Unrefined sesame oil Preparation Technique: 1. Rinse the fish using cold water and dry with paper towels. Slash the fish diagonal along both sides. 2. Whisk the pepper and salt with the baking mix to cover the fish. 3. Warm the triple oil in a large skillet until bubbling. Add and cook the trout for about five minutes per side until golden brown and flakes easily with a fork. 4. Sprinkle with some lemon zest and serve. 5. Notes: You can prepare the fish with the head off or on, but you need to remove the gills. Either serve whole or fillet before serving.

Maple Bacon Salmon Servings Provided: 6 Time Required: 50 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

The Salmon: Lemon (1 - wedges & juiced - 2 tbsp.) Skin-on salmon fillet (2.25 lb.) Himalayan Pink Salt - garlic - all-purpose seasoning - black pepper (2 1/2 tsp. - divided) Olive oil (.33 cup) Maple syrup (2 tbsp.) Dijon mustard (1 tbsp.) To Garnish: Diced chives The Candied Bacon: Packed brown sugar (1 tbsp.) Himalayan Pink Salt (.25 tsp./as desired) Black pepper Garlic all-purpose seasoning Maple syrup (3 tbsp.) Bacon (6 slices) Also Needed: 9x13-inch baking dish

Preparation Technique: 1. Set the oven temperature at 400° Fahrenheit. Arrange lemon slices and salmon in a baking dish with two teaspoons of the pink salt, pepper, and garlic seasoning. 2. Whisk the mustard, oil, maple syrup, lemon juice, and remaining ½ of a teaspoon pink salt,

seasoning, and pepper. Pour the sauce over the fish. 3. Roast the salmon until it easily flakes with a fork (20-25 min.). Adjust the oven setting to broil. Add the salmon and roast until it’s golden (3 min.). 4. Make the candied bacon. Whisk the maple syrup with pepper, ¼ teaspoon of pink salt, brown sugar, and garlic seasoning. 5. Warm a skillet using the medium temperature setting. Fry the bacon until it’s lightly golden on both sides (4 min. on each side), draining off the fat. 6. Crumble the bacon and return it to the skillet and add the maple syrup mixture, turning the slices often until the bacon is glazed (3-4 min.). 7. Transfer the bacon to a baking tray to cool. 8. Garnish the salmon with the bacon bits and chives to serve.

Old-Fashioned Salmon Patties Servings Provided: 10 patties Time Required: 15 minutes Ingredients Needed: ● ● ● ● ● ● ● ●

Pink salmon (6 oz. can) Onion (2 tbsp.) Salt and pepper (to your liking) Large egg (1) Buttermilk (1 tbsp.) Cornmeal (2 tbsp.) A-P flour (4 tbsp.) For Frying: Vegetable oil (as needed)

Preparation Technique: 1. Drain the salmon - removing all skin and bones. 2. Dice the onion and mix with the salt, pepper, and salmon. Stir in the buttermilk, egg, flour, and cornmeal, mixing thoroughly. 3. Warm a cast-iron skillet and warm about ¼-inch of oil using the med-high temperature setting. 4. Drop the salmon mix by spoonfuls into the hot oil and slightly flatten. 5. Prepare the salmon in batches if needed, cooking about one minute on each side. Place them onto a towel-lined platter to remove the excess grease. 6. Serve any way desired with a side or as a sandwich.

Oysters Rockefeller Servings Provided: 24 Time Required: 1 hour 35 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

Garlic (2 cloves) Roughly chopped green onions (.5 cup) Tightly-packed fresh spinach (1 cup) Roughly chopped parsley - leaves & stems (.5 cup) Lemon juice (2 tsp.) Softened butter (.5 cup/1 stick) Pernod or another anise-flavored liqueur (2 tbsp.) Panko breadcrumbs (.75 cup) Freshly grated parmesan (.25 cup) Olive oil (1 tbsp.) Fresh oysters (24 - shucked & shells reserved) To Serve: Lemon wedges Coarse salt (1 lb./as needed)

Preparation Technique: 1. Adjust the oven rack to the upper-most portion and warm it at 450° Fahrenheit. 2. Mince/chop the garlic, spinach, green onions, parsley, lemon juice, butter, and pour the chosen liqueur to a food processor. Pulse the fixings until finely chopped. 3. Combine the parmesan, breadcrumbs, and oil in a mixing container.

4. Sprinkle coarse salt over a large baking sheet to a depth of ½-inch. 5. Arrange the oysters in half shells in the salt. Portion the spinach mixture among the oysters and sprinkle with the parmesan mixture. 6. Bake the oysters until the spinach mixture is bubbling, and panko is deeply golden (8 min.). 7. Serve with lemon for sprinkling if desired.

Roasted Salmon Servings Provided: 4 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ●

Wild salmon fillets (4 - 6-oz.) Freshly ground black pepper Garlic (4 cloves) Fresh dill (.25 cup) Lemon (1)

Preparation Technique: 1. Use a nonstick cooking spray to coat a glass baking dish. Warm the oven temperature at 400º Fahrenheit. 2. Slice the lemon into wedges. Add the salmon to the baking dish and squeeze the lemon over them. 3. Mince the garlic and dill to combine with the black pepper for flavoring. Sprinkle it over the fish. 4. Bake about 20-22 minutes until the center of the salmon is opaque. 5. Serve with a wedge of lemon and your favorite side dish.

Rum-Glazed Shrimp Servings Provided: 4-6 Time Required: 45 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Shrimp (1.5 lb.) Olive oil - divided (3 tbsp.) Soy sauce (.25 cup) Sweet chili sauce (.33 cup) Captain Morgan Spiced Rum (.25 cup) Garlic (2 minced cloves) Juice of 1 lime Crushed red pepper flakes (.5 tsp.) To Garnish: Green onion (1 thinly sliced)

Preparation Technique: 1. Peel and devein the shrimp into a mixing container. 2. In another container, mix two tablespoons of oil with the sweet chili sauce, rum, lime juice, garlic, red pepper flakes, and soy sauce. 3. Pour ¾ of the marinade into the shrimp bowl; marinate in the fridge for 15 minutes to half of an hour. 4. Warm the oil (1 tbsp.) in a large pan using the med-high heat setting. Toss in the shrimp and cook on one side until golden (2 min.). 5. Using tongs, flip the shrimp and brush with the rest of the marinade. Cook it for another minute or two.

6. Garnish with green onions and serve promptly for the best results.

Chapter 6: Pork Favorites Creamy Paprika Pork Servings Provided: 4 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ● ● ●

Pork tenderloin (1 lb.) Salt (.75 tsp.) A-P flour (1 tsp.) Paprika (4 tsp.) Black pepper (.25 tsp.) Butter (1 tbsp.) Heavy whipping cream (.75 cup) Hot rice or egg noodles

Preparation Technique: 1. Slice the pork into one-inch cubes and toss it with the flour and seasonings. 2. In a large skillet, warm the butter using the medium temperature setting. Sauté the pork until lightly browned (four to five min.). 3. Pour in the cream. Once it’s boiling, stir the mixture to loosen the browned bits from the pan. Cook it without a lid until the cream is slightly thickened (five to seven min.). 4. Serve the delicious pork with noodles and a sprinkle of parsley.

Grilled Pork Chops With Smokin’ Sauce Servings Provided: 4 Time Required: 25 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Step 1: Water (.25 cup) Ketchup (.25 cup) Dijon mustard (1 tbsp.) Worcestershire sauce (1 tsp.) Molasses (1 tbsp.) Packed brown sugar (1.5 tsp) Kosher salt (.25 tsp.) Chipotle hot pepper sauce (.25 tsp.) Black pepper (1/8 tsp.) The Chops: Mustard seeds (1.25 tsp.) Whole peppercorns (1.25 tsp.) Garlic powder (1 tsp.) Cayenne pepper (.25 tsp.) Kosher salt (.5 tsp.) Smoked paprika (1.25 tsp.) Onion powder (1 tsp.) Brown sugar (1.5 tsp.) Bone-in pork chops (4 @ 7 oz. each)

Preparation Technique: 1. Warm a small saucepan using the medium temperature setting.

2. Whisk the ‘step one’ fixings. Once boiling, lower the heat and simmer, uncovered, until slightly thickened (10 min.), stirring occasionally. Reserve ¼ cup of the sauce for serving. 3. Using a spice grinder, crush the seasonings with brown sugar and rub the mixture over the chops. 4. Arrange the chops on an oiled grill (medium heat). 5. Grill, covered, until a thermometer reads 145° Fahrenheit for five to six minutes on each side, brushing the top with the remainder of the sauce after turning. Wait for about five minutes before serving with the reserved sauce.

Mango-Glazed Ham On The Grill Servings Provided: 8 Time Required: 55 minutes Ingredients Needed: ● ● ● ● ● ● ●

Red wine vinegar (1.5 cups) Sugar (.5 cup) Jalapeno pepper (1 tsp.) Fresh ginger (1 tsp.) Mango (1 medium) or ripe peaches (2 medium) Fully cooked ham steak (bone out - 2 lb.) Pepper (1/8 tsp.)

Preparation Technique: 1. Grease the grill rack using an oily paper towel. 2. Finely mince the ginger and jalapeno. Slice and peel the peaches or mango. 3. Mix the vinegar, sugar, jalapeno, and ginger in a saucepan. Once boiling, adjust the setting to simmer - lid on - 25-30 minutes or until the glaze is thick and caramelized. Strain the mixture and cool. 4. Toss the mango into a food processor and pulse the fixings until they are creamy smooth. Stir the mixture into the glaze and set aside. 5. Sprinkle both sides of the ham steak with pepper. 6. Grill the ham - covered - using the medium temperature setting for about ten minutes on each side.

7. Brush the ham on all sides using the mango glaze, and grill it for another five minutes. 8. Serve the ham with the remaining glaze.

No-Fuss Pork Chops Servings Provided: 4 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ● ●

Pineapple juice (.5 cup) Cider vinegar (2 tbsp.) Salt (.5 tsp.) Brown sugar (2 tbsp.) Olive oil - divided (2 tbsp.) Boneless pork loin chops (4 @ 5 oz. each) Onions (2 medium)

Preparation Technique: 1. Whisk the brown sugar with the pineapple juice, vinegar, and salt. 2. Warm a skillet using the medium temperature setting. Pour in the oil and brown the chops and set aside on a platter for now. 3. In the same pan, add the remainder of the oil. Chop and toss in the onions to sauté until tender. Stir in the juice mixture and boil. Adjust the temperature to simmer, covered, for ten minutes. 4. Arrange the chops in the pan and cook, covered, until they reach an internal temperature of 145° Fahrenheit (23 min.). 5. Leave the chops covered for five minutes before serving with a portion of noodles (if desired)and top with green onions.

Peachy Pork Ribs Servings Provided: 4 Time Required: 2.5 hours Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ●

Baby back ribs (2 racks/4 lb.) Water (.5 cup) Ripe peaches (3 medium) Onion (2 tbsp.) Butter (2 tbsp.) Garlic clove (1) Lemon juice (3 tbsp.) Soy sauce (2 tsp.) Brown sugar (1 tbsp.) Orange juice concentrate (2 tbsp.) Ground mustard (.5 tsp.) Salt (.25 tsp.)

Preparation Technique: 1. Slice the ribs into serving-sized pieces and arrange in a shallow roasting pan with the water. Place a layer of foil or a lid over the pan. Bake the ribs at 325° Fahrenheit for two hours. 2. Prepare the sauce by peeling, cubing, and adding the peaches into a blender. Cover with the lid and mix until blended. 3. Chop/mince the onion and garlic. 4. Warm a saucepan to melt the butter. Sauté them a few minutes until they’re tender. Stir in the orange juice concentrate, lemon juice,

brown sugar, mustard, soy sauce, pepper, salt, and peach puree. Stir until heated. 5. Drain the ribs and cover with the sauce. 6. Grill the ribs on a lightly oiled rack, covered, using the medium temperature setting for eight to ten minutes - flipping them occasionally and brushing with the tasty sauce. Serve and enjoy with your favorite veggies.

Pork Loin Steaks Servings Provided: 2 Time Required: 25 minutes Ingredients Needed: ● ● ● ●

Pork loin steaks (4 boneless) Water (.25 cup) Brown sugar (2 tbsp.) Dried oregano (1 tsp.)

Preparation Technique: 1. Use a non-metallic container to combine the marinade fixings. 2. Add the steaks to the bowl and cover to marinate overnight or for a minimum of two hours in the fridge. 3. Prepare the grill using the med-high temperature setting. 4. Grill the steaks for three to five minutes on each side and serve with your favorite side dishes.

Pork Medallions With Garlic-Strawberry Sauce Servings Provided: 4 Time Required: 25 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ●

Fresh strawberries (2 cups - whole) Water (.25 cup) Chicken bouillon granules (1 tsp.) A-P flour (.5 cup) Eggs (2 large) Seasoned breadcrumbs (2/3 cup) Pork tenderloin (1 lb.) Salt (.25 tsp.) Black pepper (.25 tsp.) Butter - divided (6 tbsp.) Garlic (1 tsp.) Optional: Freshly sliced strawberries

Preparation Technique: 1. Pour water, whole strawberries, and bouillon in a food processor, pulsing until blended. 2. Prepare three shallow bowls: One each; for flour, eggs, and the third with breadcrumbs. 3. Slice the pork into ½-inch slices, and pound each with a meat mallet to reach a ¼-inch thickness. Sprinkle it with pepper and salt. 4. Dip the pork in flour to coat both sides and shake off any excess. 5. Dip it into eggs; lastly, in the crumbs.

6. Warm a large skillet using the med-high temperature setting to melt two tablespoons of the butter. Add the pork and cook until tender (2-3 min. each side). Dump it into a bowl and keep warm. 7. Mince and sauté the garlic in the rest of the butter for one minute (same pan). Stir in the strawberry mixture and thoroughly heat it. 8. Serve the pork with the tasty sauce. Garnish it using a few strawberries.

Southern-Style Pork Tenderloin Fajitas Servings Provided: 4 Time Required: 25 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ●

Pork tenderloin (1 lb.) Chili powder (.5 tsp.) Fresh cilantro (.25 cup) Ground cumin (.5 tsp.) Garlic powder (.5 tsp.) Canola oil (1 tbsp.) Onion (1 small) Green pepper - julienned (1 medium) Warmed flour tortillas (4 @ 8-inches) Optional: Sour cream & shredded cheddar cheese

Preparation Technique: 1. Thinly slice the pork. Mince the cilantro and slice the onions into rings. 2. Whisk the cilantro, garlic powder, chili powder, and cumin. 3. Prepare a large frying pan with oil to sauté the pork until done. Stir in the rings of onion and sliced pepper, cooking until crispy and tender. 4. Toss them with the seasoning mixture. 5. Spoon the mixture over the tortillas to serve with cheese and sour cream as desired.

Chapter 7: Pasta Favorites Classic Baked Macaroni & Cheese Servings Provided: 6-8 Time Required: 47-50 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Milk (2 cups) Butter (2 tbsp.) A-P flour (2 tbsp.) Salt (.5 tsp.) Black pepper (.25 tsp.) Extra-sharp shredded cheddar cheese (10 oz. block) Optional: Ground red pepper (.25 tsp.) Cooked elbow macaroni (8 oz. pkg.) Also Needed: Lightly greased 2-quart baking dish

Preparation Technique: 1. Prepare the pasta and set it aside to keep warm. 2. Warm the oven at 400° Fahrenheit. 3. Melt butter in a dutch oven using the med-low heat. Whisk in the flour until it’s smooth and simmer for about two minutes. Gradually whisk in milk, cooking about five minutes until thickened. Remove the pan from the hot

burner and mix in salt, black pepper, one cup shredded cheese, red pepper, and cooked pasta. 4. Spoon the pasta mixture into the baking dish and top with the rest of the cheese (one cup). 5. Bake it until bubbly (20 min.). Allow the pasta and cheese to stand for about ten minutes before serving.

Elbow Macaroni & Vegetable Toss Servings Provided: 4-6 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ● ● ●

Elbow macaroni - whole-wheat (8 oz.) Frozen peas (1 cup) Zucchini (3 cups) Small broccoli florets (3 cups) Red pepper (1) Onion (1 cup) Prepared basil pesto (.33 cup) Grated parmesan cheese (.66 cup)

Preparation Technique: 1. Prepare a pot of water and cook the macaroni per the package instructions, adding peas in the last minute of cooking. Drain, reserving 2/3 cup of the cooking liquid. 2. Warm a large skillet to cook the pesto using one-third cup of the cooking liquid. Chop and mix in the broccoli, zucchini, red pepper, and onion. Cook them with the lid on until the veggies are fork-tender (3 min.). 3. Fold in the macaroni and rest of the cooking liquid to the skillet. Mix until the macaroni and vegetables are coated using the parmesan cheese.

Mason Jar Pasta Salad Servings Provided: 4 Time Required: 20 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

Farfalle (4 oz.) Low-fat baby bocconcini cheese (4 oz.) Halved heirloom cherry tomatoes (5 oz.) Cucumber (1 cup) Red pepper (1 cup) Red onion (.5 cup) Baby spinach (2 cups) The Vinaigrette: Olive oil (3 tbsp.) Salt & pepper (.25 tsp. each) Dijon mustard (1 tsp.) Dried oregano (.5 tsp.) Red wine vinegar (4 tsp.) Fresh parsley (1 tbsp.)

Preparation Technique: 1. Chop the parsley, cucumber, red pepper, and onion. Prepare the pasta per the package instructions. Dump it into a colander to drain and cool. 2. Portion the pasta and cheese into four eight-ounce Mason jars. 3. Toss the tomatoes, cucumber, red pepper, and onion. Divide those among jars.

4. Whisk the oil, parsley, vinegar, mustard, salt, pepper, and oregano. 5. Sprinkle the vinaigrette over the tomato mixture, topping it off with spinach. Cover and refrigerate the delicious mixture for up to four hours. Toss gently before serving.

New Orleans Sausage Shrimp Crawfish Pasta Servings Provided: 4 Time Required: 35 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Raw shrimp (12 oz./small-sized) Andouille smoked sausage (14 oz.) Crawfish (12 oz.) Butter (.5 cup) Onion (.5 cup) Garlic (2 cloves) All-purpose flour (.25 cup) Tomato sauce (4 tbsp.) Water (1 cup) Hot sauce (3 dashes) Cajun seasoning (1.5 tsp. + 1 tbsp. or to taste) Green onions (6) Pepper & salt (as desired) Elbow macaroni (8 oz.)

Preparation Technique: 1. Chop the garlic and onion. 2. Drain the crawfish. 3. Slice and cook the sausage for seven to eight minutes. Place it on a platter when done. 4. Rinse and peel the shrimp. Place them into a pan to simmer for three to four minutes until thoroughly cooked. Toss in the crawfish and

simmer for three to four minutes and remove from the pan. 5. Adjust the temperature setting to medium and melt the butter to melt. Sauté the onion for about five minutes or until it’s translucent, adding the garlic to simmer for one more minute. 6. Whisk in the flour until combined. Mix in the water and tomato sauce. Simmer until the sauce starts thickening (5 min.). 7. Fold in the sausage, shrimp, and crawfish to simmer for about five minutes. 8. Mince and add the green onions, salt, hot sauce, pepper, and cajun seasoning. 9. Serve the sauce over your favorite pasta noodles.

Shrimp Monica - Original Crawfish & Noodles Servings Provided: 4 Time Required: 40 minutes Ingredients Needed: ● ● ● ● ● ● ●

Pasta - Penne, bowties, rotini, linguine, fettuccine (1 lb.) Crawfish tails & fat - Louisiana-style/not Chinese (1 lb.) Butter - not margarine (1 stick) Half & Half (1 pint) Green onion (1 large bunch & tops) Minced garlic (1-2 tbsp.) Salt & Creole seasoning (as desired)

Preparation Technique: 1. Prepare a pot of salted water to cook the pasta until its al dente. Rinse it in cool water and drain in a colander. 2. Prepare a skillet to melt the butter. Mince and sauté the onions and garlic for three minutes. 3. Fold in the raw shrimp with the garlic and onions. Mix in the crawfish and Half & Half and simmer until it's bubbly. 4. Mix in the creole seasoning and salt, adjusting as desired by taste. 5. Add the crawfish and simmer using the medium temperature setting for five to ten minutes.

6. Toss in the pasta and simmer (low heat) for about ten minutes. Stir often and serve promptly with French bread and a delicious glass of white wine! Are you enjoying this book? If so, I’d be really happy if you could leave a short review on Amazon, it means a lot to me! Thank you.

Chapter 8: Salad Favorites California Avocado Salad Servings Provided: 8 Time Required: 20 minutes Ingredients Needed: ● ● ● ●

Medium oranges (3) Toasted pine nuts (.25 cup) Medium ripe avocados (2) Rosemary (1 pinch)

Preparation Technique: 1. Peel and section the oranges and avocados and place them on a platter. 2. Scatter the mixture using the pine nuts and rosemary. 3. Enjoy the delicious salad with your favorite dressing to serve.

California Quinoa Salad Servings Provided: 4 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ●

Olive oil (1 tbsp.) Quinoa (1 cup) Garlic (2 cloves) Zucchini (1 medium) Water (2 cups) Canned chickpeas/garbanzo beans (.75 cup) Tomato (1 medium) Crumbled feta cheese (.5 cup) Greek olives (.25 cup) Fresh basil (2 tbsp.) Black pepper (.25 tsp.)

Preparation Technique: 1. Rinse and thoroughly drain the quinoa and beans. 2. Mince the garlic and basil. Chop the zucchini, olives, and tomato. 3. Prepare a saucepan to heat the oil using the med-high temperature setting. 4. Mix in the quinoa and garlic. Simmer and stir it for two to three minutes or until the quinoa is lightly browned. Stir in the zucchini and water. 5. Wait for the mixture to boil. Lower the temperature setting to simmer with the lid on until the liquid is absorbed (12-15 min.).

6. Add the remainder of the fixings and thoroughly warm before serving.

Classic Chicken Salad Servings Provided: 4 Time Required: 30 minutes Ingredients Needed: ● Mayonnaise (.5 cup) ● Dill pickle (1 small - chopped - 0.5 cup ) + Pickle brine (2 tbsp.) ● Kosher salt & black pepper (as desired) ● Fresh flat-leaf parsley (2 tbsp.) ● Celery (2 stalks) ● Fresh dill (2 tbsp.) ● Boneless - skinless chicken breast (1.5 lb.) Preparation Technique: 1. Chop the celery, pickle, dill, and parsley. Set aside. 2. Prepare a medium-sized saucepan half full of water. Once boiling, add one teaspoon of salt and the chicken. Lower the temperature setting and simmer until done (12-15 min.). Cool and shred/chop into smaller pieces. 3. Prepare the salad. Whisk the mayo and pickle brine, salt, pepper, celery, pickles, dill, parsley in a bowl. Mix in the chicken and serve.

Classic Cobb Salad Servings Provided: 4 Time Required: 20 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Iceberg lettuce (6 cups) Tomatoes (2 medium) Medium ripened avocado (1) Cooked ham (.75 cup) Hard-boiled eggs (2 large) Cooked turkey (.75 cup) Fresh mushrooms (1.25 cups) Crumbled blue cheese (.5 cup) Salad dressing (your preference) Optional Ingredients: ● Ripe olives ● Lemon wedges Preparation Technique: 1. Tear the lettuce and arrange it on a platter. Boil the eggs and let them cool 2. Peel and chop the avocado. Slice the mushrooms, olives, and lemon wedges. Chop/dice the tomatoes, ham, turkey, and eggs.

Crab Louie Lettuce Wraps Servings Provided: 12 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

Sour cream (1 cup) Sweet chili sauce (.5 cup) Lime juice (1 tbsp.) Ground cumin (.25 tsp.) Fresh ginger root (2 tbsp.) Lump crabmeat (6 oz. can) Boston/Bibb lettuce (12 leaves) Medium mangoes (2) Green onions (4) Medium carrot (1) Fresh cilantro leaves (.25 cup) Toasted sesame seeds (2 tbsp.) Fresh mint leaves (.25 cup)

Preparation Technique: 1. Mince the ginger. Peel and thinly slice the onions, mangos, and avocados. 2. Shred the carrot and chop the mint. 3. Drain and squeeze dry the crabmeat. 4. Combine the sour cream, chili sauce, ginger, ground cumin, and lime juice. 5. Serve it by placing one tablespoon of the crab onto each leaf of lettuce. Top it off using the rest of the fixings.

6. Spritz it using the delicious dressing and serve with the rest of the sauce on the side.

Grilled Southwestern Pasta & Steak Salad Servings Provided: 4 Time Required: 45 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Beef top sirloin steak (.75 lb.) Ground cumin (.25 tsp.) Black pepper & salt (.25 tsp. of each) Poblano peppers (3) Fresh sweet corn - in husks (2 large ears) Sweet onion (1 large) Olive oil (1 tbsp.) Multigrain bow tie pasta (2 uncooked cups) Tomatoes (2 large) The Dressing: Olive oil (1 tbsp.) Lime juice (.25 cup) Salt (.25 tsp.) Ground cumin (.25 tsp.) Fresh cilantro (.33 cup) Black pepper (.25 tsp.)

Preparation Technique: 1. Combine the salt, cumin, and pepper; rub the steak. 2. Remove the husks from the corn and slice the onions into ½inch rings. Slice the peppers and discard the seeds. Brush poblano peppers, corn, and onion with oil.

3. Use a meat mallet to pound the steak until it’s about one inch thick. 4. Grill the steak, covered, using the medium temperature setting on the grill or broil it in the oven about four inches from the burner for six to eight minutes per side. For medium-rare, an internal thermometer should read 135° Fahrenheit; medium, 140° Fahrenheit or; medium-well, 145° Fahrenheit). 5. Prepare the pasta until it’s al dente. Grill the veggies (also covered) for eight to ten minutes, turning occasionally. 6. Remove the corn from the cob, and coarsely chop the peppers, onions, and tomatoes. Transfer the vegetables into a large salad container. 7. Prepare the dressing by whisking the lime juice, oil, salt, cumin, and pepper until blended. Lastly, stir in cilantro. 8. Drain the pasta and toss it with the veggie mixture. Drizzle with dressing, tossing to coat. Slice the prepared steak into thin slices, and add to the salad.

Southern Cornbread Salad Servings Provided: 16 Time Required: 30 minutes + chill time Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ●

Cornbread/muffin mix (8.5 oz. pkg.) Mayonnaise (1 cup) Ranch salad dressing mix (1 envelope) Sour cream (1 cup) Tomatoes (3 large) Sweet bell peppers - 1 each red & green (.5 cup each) Green onions (1 cup - thinly sliced) Pinto beans (2 - 15 oz. cans) Shredded cheddar cheese (2 cups) Cooked-crumbled bacon (10 strips) Frozen - thawed corn (3.5 cups) Also Needed: 3-quart glass bowl

Preparation Technique: 1. Chop the tomatoes, peppers, and onions Rinse and drain the beans. 2. Prepare the cornbread mix according to package directions. Bake it using an eight-inch square baking dish. When it’s cool, break it apart until crumbly 3. Mix the sour cream, salad dressing, and mayo until blended. 4. Toss the peppers, tomatoes, and ½ cup of green onions into another container.

5. Prepare the glass salad dish by layering half of each; the cornbread, tomato mix, cheese, beans, corn, bacon, and dressing. 6. Repeat the layers. Top with remaining green onions. Refrigerate for about three hours.

Southwestern Pork Salad Servings Provided: 4 Time Required: 15 minutes + chill time Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Pork loin strips (2 cups) Kidney beans (16 oz. can) Onion (1 medium) Tomato (1 large) Green pepper (1 large) Ripe olives (.5 cup) Cider vinegar (.25 cup) Canola oil (.25 cup) Sugar (2 tbsp.) Ground mustard (1 tsp.) Ground cumin (1 tsp.) Fresh parsley (2 tbsp) Salt (.5 tsp.) Oregano - dried (1 tsp.)

Preparation Technique: 1. Rinse and drain the beans and slice the olives. Chop the tomato, peppers, and onions. Mince the parsley. 2. Toss the pork, onion peppers, onions, olives, and tomatoes into a large salad container. Whisk the rest of the fixings to dress the salad and pop it into the fridge to chill for four to six hours. Stir occasionally to mix the flavors.

Waldorf Salad Servings Provided: 6 Time Required: 10 minutes Ingredients Needed: ● ● ● ● ● ●

Honeycrisp/Gala apples (2 large/3 cups) Celery (2 cups) Raisins (.25 cup) Toasted walnuts (.25 cup) Plain yogurt (.33 cup) Reduced-fat mayo (.33 cup)

Preparation Technique: 1. Chop the apples (peel on), celery, and toasted walnuts. 2. Toss them with the raisins. 3. Mix in the yogurt and mayo, tossing to mix. 4. Place the bowl in the fridge - covered - until time to serve.

Chapter 9: Soup Favorites Best Ever Beef Stew - Slow-Cooked Servings Provided: 8 - varies Time Required: 8 hours 20 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

Beef stew meat (2 lb.) A-P flour (.5 cup) Black pepper (.5 tsp.) Seasoning salt (1 tbsp.) Olive oil (2 tbsp.) Onion (1 large) Bay leaves (2) Worcestershire sauce (.25 cup) Water (2 cups) Beef Swanson Ⓡ Flavor Boost (2 heaping tsp.) Red-skinned potatoes (4 medium to large - peeled) Carrots (3 large - peeled) Celery (1 stalk)

Preparation Technique: 1. Prepare a resealable plastic bag with the seasoning salt, pepper, and flour. Toss to coat the beef. 2. Warm the oil in a frying pan to brown the meat and add it to the slow cooker.

3. Dice and sauté the onion in the same pan for about two minutes, tossing them into the slow cooker. 4. Pour the water, Worcestershire sauce, & beef ‘flavor boost’ into the skillet. 5. Whisk - as you scrape up any browned bits from the pan. Remove it to the countertop for now. 6. Dice and add the carrots, celery, potatoes, bay leaves, and the broth mixture into the crockpot. 7. Securely close the top and simmer using the low setting for eight hours. Remove the bay leaves before serving.

Brunswick Stew Servings Provided: 6 Time Required: 60 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Olive oil (1 tbsp.) Onion (1) Garlic (2 cloves) Carrots (2) Celery (.75 cup) Red-skinned potatoes (2 small) Corn (2 cups - frozen ) Lima beans (1 cup - frozen) Diced tomatoes (28 oz. can) Low-sodium chicken broth (32 oz. carton) Dried parsley (1 tsp.) Bay leaf (1) Worcestershire sauce (2 tbsp.) Shredded chicken (2.5 cups) Black pepper & salt (1 tsp. each) Hot sauce (.5 tsp.) To Serve: ● Hot sauce ● Fresh parsley Preparation Technique: 1. Rinse and drain the limas and corn. 2. Warm the oil using the medium temperature setting in a dutch oven. Mince the onion and

garlic, and toss them into the pan. Sauté them until fragrant and soft. 3. Chop and add in carrots, celery and potatoes, canned tomatoes, broth, corn, lima beans, Worcestershire sauce, parsley, bay leaf, salt, pepper, and hot sauce. 4. Once it’s boiling, adjust the temperature setting to simmer for until the potatoes are tender (30-45 min.). Stir occasionally. 5. Discard the bay leaf and add in shredded chicken, stir to combine, and cook for another five minutes or until the chicken is heated thoroughly. 6. Once the stew is ready to serve, scoop it into serving bowls and garnish as desired. 7. Special Tip: If the stew seems too thin, mash some of the potatoes with a fork to create a thicker broth. If the stew is too thick, mix in a bit more water or chicken broth, starting with about ½ of a cup.

Cabbage Roll Soup Servings Provided: 8 Time Required: 60 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Olive oil (1 tbsp. Lean ground beef (1.5 lb.) Freshly cracked pepper & salt Yellow onion (1 large/1.75 cups) Carrots (2 large/1.25 cup) Packed cabbage (5 cups/16-19 oz.) Garlic (3 cloves) Beef broth - low-sodium (2 cans @ 14.5 oz. each) Tomato sauce (3 cans @ 8 oz. each) Petite diced tomatoes (2 cans @ 14.5 oz. each) Worcestershire sauce (1 tbsp.) Oregano (dried - 1 tsp.) or (fresh - 1 tbsp.) Brown sugar (2 tbsp. - packed) Dried paprika (1.5 tsp.) Bay leaves (2) Thyme (dried - .75 tsp.) or (fresh - 2.5 tsp.) Fresh lemon juice (1 tbsp.) Long-grain white rice (.75 cup - dry) Fresh parsley (1/3 cup)

Preparation Technique: 1. Chop the onions, garlic, carrots, cabbage, thyme, oregano, and parsley. Set aside to use.

2. Prepare a cast-iron skillet using the med-high temperature setting to warm one tablespoon of oil. 3. Once the skillet is sizzling hot, add the beef, pepper, and salt. Break it apart while browning and dump it onto a towel-lined plate, reserving two tablespoons of the fat. 4. Toss the carrots and onion into the pan and sauté for one minute. Fold in the cabbage and sauté another two minutes. Add the garlic to sauté one more minute. 5. Dump the bay leaves, thyme oregano, paprika, Worcestershire, brown sugar, tomato sauce, beef broth, salt, pepper, and tomatoes. Also, add the beef back into the soup. 6. Once boiling, mix in the rice and cover the pot, and adjust the temperature setting to simmer for 25 minutes. 7. Stir in more broth and one cup of water to thin as desired. 8. Serve with a spritz of lemon juice and parsley.

Cheeseburger Soup Servings Provided: 8/2 quarts Time Required: 55 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Ground beef (.5 lb.) Butter - divided (4 tbsp.) Basil (1 tsp. - dried) Onion (.75 cup) Carrots (.75 cup) Parsley flakes (1 tsp. - dried) Potatoes (4 cups/1.75 lb.) Chicken broth (3 cups) A-P flour (.25 cup) Shredded Velveeta (2-4 cups/as desired) Whole milk (1.5 cups) Salt (.75 tsp.) Black pepper (.25-.5 tsp.) Sour cream (.25 cup)

Preparation Technique: 1. Chop the onion, celery, and carrots. Peel and cube the potatoes. 2. Prepare a large saucepan using the medium temperature setting. Toss in the beef and simmer until it’s thoroughly done, drain the fats, and set aside. 3. Melt one tablespoon of butter in the pan to sauté the carrots, celery, onions, parsley, and basil until the veggies are tender (10 min.).

4. Mix in the potatoes, beef, and broth. Once boiling, adjust the temperature setting and simmer, covered until the potatoes are tender (9-13 min.). 5. Prepare a skillet and melt the rest of the butter. Mix in the flour, cook, and stir until bubbly (3-5 min.). 6. Simmer the mixture for two minutes and adjust the temperature setting to low. Mix in the milk, cheese, pepper, and salt. 7. After the cheese is melted, transfer the soup from the hot burner and mix in the sour cream to serve.

Cheesy Ham Chowder Servings Provided: 10 Time Required: 1 hour Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ●

Bacon (10 strips) Onion (1 large) Carrots (1 cup) A-P flour (3 tbsp.) Water (1.5 cups) Whole milk (3 cups) Potatoes (2.5 cups) Whole kernel corn (15.25 oz. can) Chicken bouillon granules (2 tsp.) Shredded cheddar cheese (3 cups) Pepper (as desired) Fully-cooked ham (2 cups - cubed)

Preparation Technique: 1. Drain the corn in a colander and set it aside. 2. Cook the bacon using the medium temperature setting in a Dutch oven. Transfer it to a layer of paper towels and set it aside to drain. 3. Dice the carrots and onions. Toss them into the pan drippings to sauté until tender. Whisk in the flour, and slowly mix in the water and milk. 4. Wait for it to boil and cook it until thickened (2 min.). 5. Peel, chop, and add the potatoes, bouillon, pepper, and drained corn.

6. Lower the temperature setting and simmer with the lid off until the potatoes are tender (20 min.). 7. Add in the ham and cheese. Chop and stir in the bacon to serve.

Creamy Chicken Noodle Soup - Slow-Cooked Servings Provided: 8 Time Required: High/3-4 hours & 20 minutes or Low: 6-8 hours Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ●

Water (3 cups) Chicken broth - low-sodium preferred (32 oz.) Cooked chicken (2.5 cups) Dried thyme (1.5 tsp.) crushed Carrots (1.5 cups) Onion (.25 cup) Sliced mushrooms (1.5 cups) Celery (1.5 cups) Garlic pepper (.75 tsp.) Cream cheese - Neufchatel - diced & low-fat (3 oz.) Egg noodles - dry (2 cups) Suggested Cooker Size: 5-6 quarts

Preparation Technique: 1. Chop the veggies and cooked chicken into cubes and add them to the cooker with the water, celery, carrots, mushrooms, onion, thyme, and garlic pepper. 2. Securely close the lid and select the chosen times. 3. Note: If you choose the low-temperature setting, turn the cooker to the high setting.

4. Mix in the cream cheese, folding in the uncooked noodles. Place the lid on the pot and simmer for 20 minutes to half an hour or until the noodles are cooked as you like them.

Potato Beer Cheese Soup Servings Provided: 2 quarts/8 servings Time Required: 55 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ●

Potatoes (6 medium/2 lb.) Onion (1 small) Water (2 cups) 2% milk (1.5 cups) Chicken broth/beer (1 cup) Worcestershire sauce (2 tbsp.) Chicken bouillon cubes (2) Salt (.75 tsp.) Ground mustard (.5 tsp.) White pepper (.5 tsp.) Shredded cheddar cheese (2 cups)

Preparation Technique: 1. Peel and dice the onion and potatoes. Dump them into a pot of water. Wait for it to boil and adjust the temperature setting, covering to cook for 15-20 minutes until tender. 2. Transfer it from the burner and slightly cool - don’t drain. Dump it into a blender, cover, and process mixture in batches until smooth. Transfer all of the soup back into the pan and thoroughly warm it. 3. Mix in the milk, Worcestershire sauce, beer, salt, bouillon, white pepper, and mustard.

4. Fold in the cheese just until melted. Garnish it to your liking using croutons, bacon, chives, and pepper.

Sausage & Chicken Gumbo - Slow-Cooked Servings Provided: 6 Time Required: 6 hours 35 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

A-P flour (.25 cup) Canola oil (.25 cup) Chicken broth - divided (4 cups) Smoked sausage (14 oz. pkg.) Frozen-thawed okra (1 cup) Green pepper (1 small) Celery (1 rib) Onion (1 medium) Garlic (3 cloves) Pepper (.5 tsp.) Salt (.25 tsp.) Cayenne pepper (.25 tsp.) Coarsely shredded cooked chicken (2 cups) Side Dish: Cooked rice Suggested Cooker Size: 4-5-quarts

Preparation Technique: 1. Cut the sausage into ½-inch slices and mince the cloves. Thaw and slice the okra. Chop the peppers, onions, and celery. 2. Whisk the oil with the flour in a heavy saucepan using the medium temperature setting about four minutes until lightly browned.

3. Adjust the temperature to med-low and simmer about 15 minutes until it is a darker reddish-brown. 4. Stir in the broth and pour into the slow cooker. Fold in the veggies, sausage, seasonings, and garlic. 5. Securely close the lid and set the timer for six to eight hours. 6. Mix in the cooked chicken and rest of the broth. Stir and warm to serve with a dish of rice!

Seafood Soup Servings Provided: 4-6 Time Required: 35 minutes Ingredients Needed: ● ● ● ● ● ● ● ●

Oil (1 tbsp.) Onion (1 large) Garlic (6 cloves) Dry white wine (1 cup) Clam juice (1 cup) Diced tomatoes (28-oz. can) Bay leaf (1) Kosher salt (1 tsp.)

● ● ● ● ●

Fresh Seafood (.5 lb. each): Shrimp Calamari Mussels Clams Optional to Garnish: Minced parsley (.25 cup)

Preparation Technique: 1. Warm the oil in a large stockpot using the med-high temperature setting. 2. Dice the onions and sauté them for three to four minutes until tender. Mince and add the garlic to sauté for one more minute. 3. Pour in the clam juice, wine, bay leaf, salt, and tomatoes. Once boiling, adjust the temperature

setting to medium and cook for about 20 minutes. 4. Peel and devein the shrimp. Slice the calamari into rings. 5. Mix in all the seafood and stir to combine. Simmer until the shrimp is pink and thoroughly cooked (5-7 min.). The clams and mussels should also be open. 6. Garnish with parsley as desired and serve promptly

Traditional New England Clam Chowder Servings Provided: 7 Time Required: 55 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Cherrystone Clams (12 fresh) Water (3 cups - cold) Bacon (2 strips) Onion (1 small) Potatoes (2 medium) Pepper & salt (.25 tsp. each) A-P flour (2 tbsp.) Half & Half cream (.5 cup) Whole milk (1 cup)

Preparation Technique: 1. Peel and finely chop the potatoes and onions. 2. Tap the clams and discard any that do not close. Put them into the water in a large saucepan. Wait for it to boil and add a top. Let it simmer for five to six minutes or until the clams open. 3. Pick the meat from clams, chopping it to bits, and set it to the side for now. Strain the liquid through a cheesecloth-lined colander to rest while you prepare the bacon. 4. Fry the bacon using the medium temperature setting until crisp and drain on a layer of paper

towels. Sauté the onion in the pan’s drippings until tender. 5. Mince and add the bacon to the pan with the clam meat, salt, pepper, and reserved liquid. 6. Fold in the potatoes and lower the heat when it’s boiling. Cover to simmer until potatoes are tender (10-12 min.) 7. Combine the flour and milk until smooth, slowly stirring it into the soup. Wait for it to boil. Simmer and stir for about two minutes until the soup is thickened. Gradually stir in the cream but don’t boil. 8. Serve when it’s hot.

Wild Rice Soup Servings Provided: 8 or 2 quarts Time Required: 1.5 hours Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ●

Uncooked wild rice (.33 cup) Canola oil (1 tbsp.) Water (1 quart) Onion (1 medium) Celery (1 rib) Carrot (1 medium) Butter (.5 cup) A-P flour (.5 cup) Chicken broth (3 cups) Half & Half Cream (2 cups) Dried rosemary (.5 tsp.) Salt (1 tsp.)

Preparation Technique: 1. Chop the celery, carrots, and onions. Crush the rosemary. 2. Prepare a medium-sized saucepan and add the water, oil, and rice. Once boiling, lower the temperature setting and cover to simmer for about half an hour. 3. Melt the butter in a dutch oven. Chop/mince and toss in the carrots, celery, and onions to sauté for about two minutes. 4. Stir in the undrained rice and broth. Boil until slightly thickened for about two minutes. Lower the setting and stir in the salt, rosemary,

and cream. Simmer with the lid off until the rice is tender as desired (20 min.).

Chapter 10: Bread & Side Dish Favorites Easy Cornbread Servings Provided: 16 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Cornmeal (1 cup) Sugar (2 tbsp.) A-P flour (1 cup) Baking powder (1 tbsp.) Kosher salt (1 tsp.) Milk (1 cup) Egg (1 large) Vegetable oil (1/3 cup) Also Needed: 8 x 8-inch baking dish

Preparation Technique: 1. Warm the oven at 400º Fahrenheit. Lightly grease the baking dish. 2. Whisk the cornmeal, baking powder, flour, salt, and sugar. 3. Use another container to whisk the egg, oil, and milk. 4. Stir all of the fixings into one container to combine. 5. Dump the batter into the greased dish to bake for 20 to 25 minutes until it is golden brown.

Southern-Style Biscuits Servings Provided: 10 biscuits Time Required: 20-25 minutes Ingredients Needed: ● ● ● ● ● ●

All-purpose flour (2 cups) Cold butter (4 tbsp.) Salt (.5 tsp.) Baking powder (4 tsp.) Baking soda (.25 tsp.) Low-fat buttermilk (1 cup)

Preparation Technique: 1. Warm the oven at 425° Fahrenheit. Place a rack in the center-most position. 2. Whisk the baking powder, salt, flour, butter, and baking soda in a large mixing container. 3. Break the butter apart with your hands - mashing it into the flour to create crumbly pebbles. 4. Once combined, make a well in the center of the mixture and pour in the buttermilk. Work the dough and scoop it onto a floured surface and knead it into a square. 5. Roll it out to form a one-inch-thick circle. 6. Use a round cookie cutter to cut out the biscuits. Reshape the dough into another circle and repeat. 7. Arrange the biscuits on a baking tray coated with a spritz of cooking oil spray.

8. Bake them until nicely browned (10-12 min.).

Cauliflower Casserole Servings Provided: 4 Time Required: 50 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ●

Cauliflower (1 large head/3 lb.) Mushrooms (2 cups) Celery (.33 cup) Butter (.25 cup) Flour - all-purpose (2 tbsp.) Salt (.5 tsp.) Dry mustard (.5 tsp.) Milk (1.25 cups) Cheddar cheese- mild/sharp/ your choice - grated (1 cup) Breadcrumbs or soda cracker crumbs (.5 cup) Butter - melted (2 tbsp.) Also Needed: 1.5-quart baking dish

Preparation Technique: 1. Warm the oven at 350º Fahrenheit. Lightly-butter the baking dish. 2. Rinse the cauliflower and discard the tough outer leaves. Break it into small florets. 3. Steam the florets until just tender (4-6 min.). Dump them into a colander to drain. Transfer the cooked cauliflower to the baking dish and set aside. 4. Melt ¼ cup of butter in a skillet using the med-high temperature setting.

5. Slice and sauté the mushrooms and celery until tender (4-5 min.) Blend in the salt, flour, and mustard. Gradually stir in milk and cook until the mixture starts to boil. Stir in the cheese until melted. Transfer to a cool burner. 6. Pour the cheese sauce over the cauliflower and set aside. 7. Toss the cracker/breadcrumbs with two tablespoons melted butter and sprinkle it over the top of the casserole. 8. Bake it until the top is golden brown (25-30 min.). Remove from the oven and serve piping hot.

Curry With Cauliflower & Butternut Squash Servings Provided: 4 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

Canola oil (.5 tbsp.) Medium onion (1) Fresh ginger (.5 tbsp.) Cauliflower florets (1 head) Butternut squash** (2 cups) Garbanzo beans/chickpeas (14–16 oz. can) Jalapeño pepper (1 minced) Yellow curry powder (1 tbsp.) Diced tomatoes (14 oz. can) Light coconut milk (14 oz. can) Lime juice (1 lime) Black pepper & salt (as desired) Chopped cilantro

Preparation Technique: 1. Prepare a large pot or sauté pan using the mediumtemperature setting to warm the oil. 2. Drain the beans into a colander. 3. Mince and add the ginger and onions to the oil to sauté for about two minutes until the onion is softened. 4. Cube and add the cauliflower, squash, jalapeño, garbanzos, and curry powder. Cook for about two minutes, until the veggies are covered.

5. Pour in the milk and potatoes; adjust the temperature setting to low. Add the lime juice, salt, and pepper. 6. Simmer until the veggies are fork-tender (15-20 min.). 7. Chop the cilantro and dust the veggies to serve. 8. **Potatoes or carrots would both be perfect substitutes for the squash if butternut is not in season.

Deviled Eggs Servings Provided: 12 Time Required: 20 minutes Ingredients Needed: ● ● ● ● ● ●

Large eggs (1 dozen) Mayo ( 1/3 cup) Pickle relish (2 tbsp.) or Diced dill pickle (1) Dijon mustard (1.5 tsp.) Freshly cracked black pepper & salt (as desired) To Garnish: Paprika

Preparation Technique: 1. Hard boil the eggs and peel them when cooled. Slice them lengthwise and remove the yolks, tossing them into a mixing container. 2. Combine the mayo, mustard, salt, pepper, and relish, mixing it in with the yolks. 3. Mash the mixture until smooth using a fork and adjust as needed. 4. Add a scoop of the filling into each of the whites. 5. Garnish with a dusting of paprika and pop in the fridge to enjoy for up to three days.

Grits n Greens Servings Provided: 4-6 Time Required: 60 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Corn oil - divided (2 tbsp.) Sweet onion (1 grated) Fresh corn kernels (.5 cup/1 ear) Milk (1 cup) Water (3 cups) Grits - coarsely ground (1 cup) Unsalted butter (2 tbsp.) Garlic (1 clove) Baby greens - ex. collard greens or kale - finely sliced in chiffonade (4 cups) ● As Desired: Freshly cracked black pepper & coarse salt Preparation Technique: 1. Warm oil (1 tbsp.) in a saucepan using the medium temperature setting. 2. Chop and sauté the onions until transparent (2 min.). Stir in the corn and simmer, stirring occasionally, until tender (5 min.). 3. Adjust the temperature setting to med-high and add the milk and water. Once boiling, whisk in the grits, and lower the heat to low. Simmer and stir constantly until thickened (30 min.). Add two tablespoons of butter, salt, and pepper. Set it aside and keep warm.

4. Prepare a sauté pan using the high temperature setting to warm the rest of the oil (1 tbsp.). Mince and add the garlic and cook until fragrant, stirring constantly (45-60 sec.). Trim and remove the stems from and add them to the pan. Adjust the temperature setting to low, and cook until just wilted (2-3 min.). 5. Dump the grits over the greens and mix to combine. 6. Adjust the flavor using salt and pepper to your liking. Serve and enjoy them promptly.

Marinated Tomatoes, Onions & Cucumbers Servings Provided: 4-6 Time Required: 10 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Cucumbers (3 medium) Onion (1 medium) Tomatoes (3 medium) Vinegar (.5 cup) Sugar (.25 cup) Water (1 cup) Salt (2 tsp.) Coarse black pepper (1 tsp.) Oil (.25 cup)

Preparation Technique: 1. Peel and slice the cucumbers to a ¼-inch thickness. Cut the tomatoes into wedges and slice the onions into rings. 2. Toss each of the fixings in a large salad container and thoroughly mix. 3. Refrigerate for a minimum of two hours before serving

Northwoods Wild Rice Salad Servings Provided: 8 Time Required: 60 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

Uncooked wild rice (2/3 cup) Sauerkraut (2 - 14 oz. cans) Chopped celery (.75 cup) Medium apple (1) Carrot (1 large/.75 cup - shredded) Red onion (.5 cup) The Dressing: Sugar (.5 cup) Cider vinegar (.33 cup) Canola oil (3 tbsp.) Black pepper & salt (.25 tsp. each) Fresh parsley (3 tbsp.) Fresh tarragon (1 tbsp.) or Dried (1 tsp.) Toasted - chopped walnuts (.75 cup)

Preparation Technique: 1. Prepare the rice according to package instructions and cool thoroughly. Rinse and drain the sauerkraut. 2. Prep the veggies. Chop the celery, peeled apple, and onion. Mince the parsley and tarragon, and shred the carrot. 3. Combine the sauerkraut, apple, celery, carrot, onion, and cooled rice.

4. Whisk the first five dressing fixings (to the line) until the sugar is dissolved, and stir in the herbs. 5. Combine with the sauerkraut mixture and refrigerate at least four hours (covered) for the flavors to blend. 6. Stir in walnuts just before serving.

Sausage & Mushroom Cornbread Dressing Servings Provided: 9 cups Time Required: 75 minutes + chill time Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Salt (.5 tsp.) Yellow cornmeal (1.5 cups) Baking powder (1 tsp.) A-P flour (.5 cup) Baking soda (.5 tsp.) 2% milk (1.5 cups) Large eggs (2) Honey (1 tbsp.) Olive oil - divided ( .25 cup + 1 tbsp.) Cider vinegar (1 tbsp.) The Dressing: Bulk pork sausage (.5 lb.) Freshly sliced mushrooms (8 oz.) Celery (3 ribs) Large onion (1) Whole wheat breadcrumbs (1.5 cups/3-4 slices - soft) Whisked eggs (3 large) Reduced-sodium chicken broth (32 oz. carton) Freshly minced rosemary (1 tbsp.) Black pepper (1 tsp.) Also Needed: Cast-iron skillet (10-inch) Baking dish (13 by 9-inch)

Preparation Technique: 1. Warm the oven at 425° Fahrenheit and heat the skillet. 2. Whisk the first five dry fixings up to the line. 3. In another mixing container, whisk the milk, eggs, ¼ cup of the oil, honey, and vinegar. Whisk into the dry ingredients. 4. Remove skillet from the oven and lightly grease with the remaining olive oil. Pour in the batter. Bake until golden brown (15 min.). Cool for about ten minutes; remove from pan to a wire rack to cool entirely. 5. Cook the sausage in the cast-iron skillet using the mediumhigh temperature setting, crumbling meat, until no longer pink. Remove and drain. 6. In the same skillet, slice/chop, and sauté the mushrooms, celery, and onion until the onion is tender (5 min.). Crumble cornbread into a large bowl; stir in the sausage, mushroom mixture, and rest of the fixings. Transfer to a greased baking dish. Refrigerate, covered, at least eight hours. 7. Remove from the refrigerator about half an hour before baking. Set the oven to 375° Fahrenheit. Bake it uncovered until the top is browned and the mixture is set (40-45 min.).

Spicy Cajun Potato Salad Servings Provided: 20 Time Required: 30 minutes + chilling time Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ●

Yukon Gold potatoes (5 lb.) Yellow onion (1 large) Lemon (half of 1 medium) Salt & coarsely cracked pepper (.5 tsp. each) Hard-boiled eggs (8) Mayo with olive oil (1.5 cups) Dill pickle relish (1 cup) Cajun seasoning (1-2 tbsp.) Yellow mustard (.25 cup) Fresh parsley (.25 cup) Paprika (1 pinch/to your liking)

Preparation Technique: 1. Peel the potatoes - chopping them into ¾-inch cubes. Toss them into a dutch oven with water. Boil and chop the egg. 2. Slice the onion in half, adding half of it to the pan. Once it’s boiling, add the salt and lemon. 3. Lower the temperature setting to simmer uncovered until the potatoes are tender (5-6 min.). 4. Chop the second half of the onion and toss in with the cajun seasoning, mustard, relish, mayo, and eggs. 5. Drain and rinse the potatoes in cool water. Discard the lemon and onions.

6. Toss the eggs and potatoes. Store them in the fridge for one to two hours to cool. 7. Serve with a dusting of paprika and parsley when it’s cold.

Turkey Pinto Bean Salad With Southern Molasses Dressing Servings Provided: 6 Time Required: 35 minutes + chill time Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Sun-dried tomatoes - oil-packed (.5 cup) Garlic (1 clove) Molasses (.5 cup) Apple cider vinegar (3 tbsp.) Prepared mustard (1 tsp.) Salt (.5 tsp.) Coarsely ground pepper (.25 tsp.) Turkey breast (3 cups) Pinto beans (2 - 15 oz. cans) Green pepper (1 medium) Celery (2 ribs) Onion (1 cup) Fresh parsley (.25 cup) Optional: Lettuce leaves

Preparation Technique: 1. Rinse and drain the beans. Drain the tomatoes, reserving two tablespoons of the oil. 2. Peel and crush the garlic and tomatoes in a food processor, covering until chopped. Measure in the vinegar, molasses, mustard, salt, pepper, and reserved oil. Close the lid process until smooth.

3. Dice and toss the turkey, green pepper, celery, onions, parsley, and beans. Mix in dressing and toss. 4. Cover with plastic or foil and pop into the refrigerator chill for a couple of hours. Portion and serve on a bed of lettuce leaves as desired.

Yukon Gold & Sweet Potato Gratin Servings Provided: 4/4-layer gratin Time Required: 1 hour 10 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Yukon Gold & sweet potatoes (2 medium of each) Butter (2 tbsp.) Flour (2 tbsp.) 2% milk (2 cups) Pinch nutmeg Black pepper & salt Grated Gruyère/another Swiss cheese (.5 cup) Optional Garnish: Freshly chopped rosemary Also Needed: 8 by 8 baking dish or 10-inch cast-iron skillet

Preparation Technique: 1. Warm the oven at 375° Fahrenheit. 2. Peel and slice the potatoes into a ⅛-inch thickness. 3. Prepare a saucepan using the medium temperature setting to melt the butter. 4. Whisk in the flour, stirring for one minute. 5. Slowly whisk in the milk to prevent lumps from forming. 6. Simmer the mixture for about five minutes, until it begins to thicken like the consistency of heavy cream. Season with the nutmeg.

7. Layer the potatoes in an overlapping pattern in the bottom of a skillet/baking dish, alternating between the sweet and regular potatoes. Sprinkle each layer using the pepper and salt. 8. Pour over the sauce, then top with the grated cheese. 9. Use a layer of foil to cover the pan/dish to bake for 20 minutes. 10.

Increase the temperature to 450° Fahrenheit.

11. Discard the piece of foil and bake until the top is browned as desired (approximately 20 min.).

Chapter 11: Veggie Favorites Baked Sweet Onions Servings Provided: 4 Time Required: 2 hours 5 minutes Ingredients Needed: ● ● ● ●

Vidalia sweet onions (4 large) Coarsely ground salt & pepper (as desired) Butter (4 tsp.) Optional: High-quality aged balsamic vinegar

Preparation Technique: 1. Set the oven temperature at 250º Fahrenheit. 2. Trim away a small portion (approximately ¼ of an inch off the bottom/root end of each onion. 3. Arrange whole onions into a baking tray with one inch of water. 4. Bake with the lid off for two hours until the onions are soft when you squeeze them. 5. Transfer them to a cutting board and pull back brown skins. Cut them off at the roots and arrange them on a serving platter with a teaspoon of butter, salt, and pepper. 6. Drizzle the tops with balsamic vinegar as desired.

BBQ Beans Servings Provided: 16 sides Time Required: 40 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Pork n Beans (2 cans - 28 oz. each) BBQ sauce - ex. KC Masterpiece Original (.5 cup) Ketchup (.5 cup) Yellow mustard (1 tsp.) Yellow onion (1 medium) Chili powder (1 tbsp.) Dark brown sugar (.5 cup) Freshly cracked black pepper (.5 tsp.) Optional Garnish: Crispy bacon

Preparation Technique: 1. Chop the onion and add with the rest of the fixings into a shallow pan. 2. Simmer the beans using the med-low temperature setting, stirring from bottom and sides frequently for until thick (30 min.). 3. Serve anytime - especially at a cookout!

Creamed Corn - Crockpot Servings Provided: 10 Time Required: 2.5 hours Ingredients Needed: ● ● ● ● ● ● ● ● ● ●

Unsalted butter - divided (4 tbsp.) Olive oil (1 tbsp.) Small sweet onion (1 diced) Corn: See note ** Milk - any kind you like (.5 cup) Honey (.5 tsp.) Kosher salt (.5 tbsp.) Black pepper (.25 tsp.) Reduced-fat cream cheese - not fat-free (4 oz.) 2% plain Greek yogurt - not nonfat (1 cup)

Preparation Technique: 1. Melt one tablespoon butter in a skillet using the med-high temperature setting. 2. Pour in the oil to heat. Mince and add the onion, sautéing it until softened and beginning to turn translucent (5 min.). Do not let the onion turn brown and adjust the heat as needed to avoid it. Transfer them to a slow cooker and add the corn. 3. Mix in the honey, milk, salt, and pepper. Dice the cream cheese and the remaining three tablespoons butter, scattering the pieces over the top, but don’t stir. Place the lid on the crockpot and prepare using high heat for two to three hours, until the corn is hot and tender.

4. Uncover and stir until the butter, and cream cheese are well combined. Stir in the Greek yogurt. With an immersion blender, partially puree the creamed corn to thicken it. Stop to stir a few times to make sure you don't overdo it; you want the corn to be creamy but still have some nice texture to it. 5. Alternative: In case you don't have the blender, transfer a few ladlefuls of the creamed corn to a food processor or blender and puree (be careful, hot food splatters!). Stir the blended portion back in with the rest of the corn. Keep pureeing batches until your desired consistency is reached. 6. To further thicken the creamed corn, keep the crockpot uncovered and cook on the high-temperature setting for another 15 minutes. 7. The corn will continue to thicken as it cools down. Serve very warm - as if you were in the South! Note **6 cups corn kernels/about 3 @ 15.25 oz. cans - drained/ 6-8 ears fresh/48 oz. frozen*

Garlic Mashed Potatoes Servings Provided: 8 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ●

Gold/red potatoes (2 lb.) Salt-free seasoning blend (1 tsp.) Olive oil (.25 cup) Garlic cloves (6) Black pepper (.5 tsp.)

Preparation Technique: 1. Scrub and dice the potatoes into large pieces. 2. Peel and add the garlic cloves and chunks of potato in a big pot filled with cold water. Once boiling, adjust the temperature setting and simmer until the potatoes are tender (20 min.). Drain the liquid, reserving ¾ cup for the next step. 3. Pour in the reserved liquid, pepper, pepper, seasoning blend, and olive oil into the potatoes and mash. 4. Serve with your favorite meat option.

Green Beans With Garlic & Peppers Servings Provided: 6 Time Required: 10-12 minutes Ingredients Needed: ● ● ● ● ● ● ● ●

Olive oil (2 tsp.) Green beans (1 lb.) Red bell pepper (1) Red pepper flakes or chili paste (.5 tsp.) Garlic (1 clove) Sesame oil (1 tsp.) Black pepper (.25 tsp.) Salt (.5 tsp.)

Preparation Technique: 1. Trim the stems of the green beans and finely chop the garlic. Deseed and cut the bell pepper into thin slices. 2. Add the green beans to a large saucepan about ¾ full of boiling water and cook for one to three minutes until they are a vibrant green. 3. Drain the greens and add them to a pan of iced water to stop the cooking process. Set them aside. 4. Warm the oil using the medium temperature setting in a skillet. Toss in the pepper and sauté for about one minute. Toss in the beans and continue sautéing for about one more minute. Add the garlic, salt, pepper, chili paste, stirring for a minute. Drizzle using the sesame oil.

Grilled Mexican Corn Servings Provided: 4 Time Required: 20-25 minutes Ingredients Needed: ● ● ● ● ● ●

Corn (4 husked ears) Salt (1 tsp.) Mayonnaise (2 tbsp.) Chili powder (.5 tbsp.) Juice of 1 lime Parmesan - finely grated

Preparation Technique: 1. Warm the grill until hot while you prepare a pot of salted boiling water. 2. Husk and clean the corn and toss them into the pot of boiling water. 3. Boil them for five to seven minutes, until the corn is slightly tender - not fully cooked. Drain the corn and place it onto the grill to lightly char the kernels. 4. Whisk the mayo and lime juice. Place the corn on a platter and brush it using a bit of the citrus-mayo. 5. Serve the delicious veggie with a dusting of parmesan and chili powder.

Honey Sage Carrots Servings Provided: 4 Time Required: 10 minutes Ingredients Needed: ● ● ● ● ● ●

Sliced carrots (2 cups) Butter (2 tsp.) Honey (2 tbsp.) Freshly chopped sage (1 tbsp.) Black pepper (.25 tsp.) Salt (.125 tsp.)

Preparation Technique: 1. Peel, chop, and toss the carrots into boiling water and cook until they’re fork-tender (5 min.). Drain and set aside. 2. Add the butter and toss them using pepper, sage, honey, and salt. Sauté for about three minutes, stirring frequently. 3. Serve when all is well mixed.

Southern Fried Squash Servings Provided: 2-4 Time Required: 25 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Squash (2-3 medium) Eggs (2) Buttermilk (.5 cup) Water (4 tsp.) Salt and pepper (1 tsp. each/as desired) Unbleached flour (1 cup) Cornmeal (.5 cup) Oil for frying (as needed) Optional: Ranch dressing/your preference

Preparation Technique: 1. Slice the squash into a ¼-inch thickness. 2. Sift the cornmeal, flour, and seasoning in a mixing container. 3. In a separate container, whisk the eggs, water, and buttermilk. 4. Dredge each piece of squash into the seasoned flour mixture, then the wet, and back to the flour mixture. 5. Place the squash into the skillet and simmer until browned. 6. Serve with the dressing of choice.

Spicy Roasted Broccoli Servings Provided: 8 Time Required: 30 minutes Ingredients Needed: ● ● ● ● ●

Broccoli (8 cups/1.25 lb.) Salt-free seasoning blend (.5 tsp.) Olive oil (4 tbsp. divided) Freshly ground black pepper (.25 tsp.) Garlic (4 cloves)

Preparation Technique: 1. Warm the oven at 450º Fahrenheit. 2. Trim away the large stems and cut the broccoli into two-inch pieces. 3. Mix the oil and broccoli in a mixing container. Sprinkle with pepper and seasonings as desired. 4. Move it to a baking tray with a rim and bake for 15 minutes. 5. Mince and combine the garlic, red pepper flakes, and about half of the oil in a separate dish. 6. After the broccoli is done, sprinkle the oil mixture over the broccoli while shaking the pan. 7. Put the pan back into the oven for another eight to ten minutes to finish roasting. Serve when they are tender.

Chapter 12: Pie Favorites Pie Crust Servings Provided: 1 crust Time Required: 3 ¼ hours Ingredients Needed: ● ● ● ● ● ●

Super-cold butter (1 stick/.5 cup) A-P flour (1.5 cups + more for surface) Granulated sugar (1 tbsp.) Kosher salt (.25 tsp.) Apple cider vinegar (.5 tbsp.) Ice water (4 tbsp. + more as needed)

Preparation Technique: 1. Chop the butter into ½-inch chunks. Place the butter and flour into the freezer for about half an hour. 2. Sift or whisk the sugar, flour, and salt. You can do this in a food processor. 3. Add butter - using your hands - mixing until it’s crumbly. 4. Mix in the vinegar and then the ice water, a little at a time, until the dough starts to form and is slightly crumbly. 5. Scoop the dough onto a lightly floured surface and work it into a flattened disk.

6. Place it in a container and cover using a layer of plastic. Pop it in the fridge to chill until it is cold (minimum of two hours or overnight). 7. Note: Double the recipe if you want a topping crust.

Apple Pie Servings Provided: 6 Time Required: 45 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ●

The Crust: Almond flour (3 cups) Maple syrup (2 tbsp.) Egg (1 large) Kosher salt (.5 tsp.) Coconut oil (3 tbsp.) The Filling: Apples (5-6 cups apples) Coconut oil (2 tbsp.) Ground cinnamon (1 tbsp.) Maple syrup (.25 cup) Arrowroot powder (1 tbsp.) Vanilla extract (1 tbsp.)

Preparation Technique: 1. Heat the oven at 350º Fahrenheit. 2. Combine each of the crust ingredients in a bowl until a soft dough forms. Split the dough in half and roll it out between two sheets of parchment paper. Place one half of the dough into a pie pan and gently press into the side. 3. Roll out the second half of the dough and slice into thin strips. Refrigerate the dough while you make the filling.

4. Warm the coconut oil in a large pot. Peel, chop, and sauté the apples for about five minutes. Mix in the maple syrup and cinnamon. 5. Transfer the pan to a cool burner and mix in the arrowroot powder and vanilla extract. Let it cool. 6. Spoon the cooled apple mixture into the crust. 7. Transfer the pie dough strips onto the pie to form a lattice crust by placing three strips horizontally across the pie, and three strips vertically across the pie. 8. Set a timer and bake the pie for 30 minutes. Serve hot or cold.

Big Boy Strawberry Pie Servings Provided: 6-8 Time Required: 5-10 minutes + chill time Ingredients Needed: ● ● ● ● ● ● ●

Cornstarch (2 tbsp.) Water (1 cup) Sugar (1 cup) Strawberry gelatin (half of 1 pkg.) Pie shell (baked 9-inch - cooled) Fresh strawberries (approx. 5 cups) Whipped topping

Preparation Technique: 1. Whisk the sugar and cornstarch, and mix with the water in a saucepan. 2. Simmer for three to five minutes until thickened. 3. Transfer to a cool burner and add the gelatin, stirring to dissolve. 4. Stir in the berries and dump into the pie shell. 5. Chill for two to three hours and serve with the whipped topping as desired.

Blueberry-Custard Pie Servings Provided: 8 Time Required: 60 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ●

Unbaked pie crust (1 @ 9-inch) Sour cream (8 oz./1 cup) Sugar (.75 cup) Egg (1) Salt (.25 tsp.) Flour (2 tbsp.) Vanilla extract (2 tsp.) Fresh blueberries (2.5 cups) Streusel Topping: Flour (.33 cup) Brown sugar (.5 cup) Unchilled soft butter (.25 cup) Pecans (.5 cup - chopped)

Preparation Technique: 1. Warm the oven to reach 400º Fahrenheit. 2. Mix the egg, sour cream, sugar, two tablespoons flour, salt, and vanilla extract with a spoon until smooth. Fold the berries into the sour cream and scoop the filling into the unbaked pie crust. 3. Bake it for 25 minutes.

4. Prepare the streusel topping by combining the flour and brown sugar. Mix the butter in until it is crumbly. Fold in the chopped pecans. 5. Sprinkle the streusel crunch topping over the top of the pie when it has finished baking. 6. Bake it for another 15 to 20 minutes or until the topping is browned. 7. Transfer the pie from the oven and wait for at least 10 to 15 minutes before serving 8. Serve the pie warm or chilled.

Chess Pie Servings Provided: 8 Time Required: 6 hours 10 minutes (includes chill time) Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ●

Pie crust (1 - above recipe) Eggs (4 large) Granulated sugar (1.5 cups) Butter - melted and cooled slightly (.5 cup/1 stick) Milk (.25 cup) White vinegar (1 tbsp.) Pure vanilla extract (2 tsp.) Cornmeal (.25 cup) All-purpose flour (1 tbsp.) Kosher salt (.5 tsp.) Also Needed: 9-inch round pie dish

Preparation Technique: 1. Warm the oven at 425° Fahrenheit. 2. Roll out the pie crust and arrange it into the pie dish. Trim and crimp edges, and poke the center of the crust using a fork. Pop it into the freezer to chill for at least 15 minutes. 3. Arrange a layer of parchment baking paper inside the pie crust. Weigh it down using something such as dried beans to keep it flat. Bake until golden (15 min.). Carefully remove the parchment and pie weights and bake ten

minutes more. Cool it while making the pie filling. 4. Adjust the oven temperature to 325° Fahrenheit. 5. Whisk the eggs and sugar in a large mixing container. 6. Melt and add the butter, milk, vinegar, and vanilla, whisking until incorporated. Mix in the cornmeal, flour, and salt until combined. 7. Dump the filling into the pie crust and bake until just set in the middle (50 min.). Cool the pie at room temperature for at least four hours. Then, pop it into the fridge until ready to serve. 8. Dust with powdered sugar before serving.

Coconut Cream Pie Bars Servings Provided: 15 - varies Time Required: 60 minutes + chill time Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Crust Ingredients: Butter (1cup/2 sticks) A-P flour (2 cups) Powdered sugar (.5 cup) Filling Ingredients: Half-and-Half (3 cups) Eggs (4) Coconut milk (3 cups) White sugar (1.5 cups) Salt (.5 tsp.) Cornstarch (.66 cup) Flaked coconut (1.5 cups) Coconut extract (.5 tsp.) Vanilla extract (.5 tsp.) Topping Ingredients: Heavy whipping cream (2 cups) Water (1 tbsp. - cold) Gelatin (1 tsp.) Powdered sugar (3-4 tbsp.) Coconut - for toasting (1 cup) Also Needed: 9 x 13-inch baking dish

Preparation Technique: 1. Make the crust. Warm the oven at 350° Fahrenheit. Prepare the baking dish with a foil sling (if desired). 2. Combine the powdered sugar and flour. Dice and mix in the butter using a food processor (pulse it about 6-10 times) and press the mixture into the pan. Bake until light brown (18-20 min.) and cool it on a wire rack. 3. Toast the coconut. Spread one cup of the coconut flakes onto a baking tray and bake in the oven along with your shortbread crust for three to six minutes, stirring every minute or so until the coconut is golden brown. Spread it out on a plate to thoroughly cool. 4. Prepare the cream filling. Whisk the coconut milk, half-andhalf, eggs, sugar, cornstarch, and salt in a large saucepan. Once boiling, adjust the temperature setting to med-low, whisking c until it’s thick and bubbling (15-30 min.). 5. Add in the coconut and vanilla extracts and the 1.5 cups of untoasted coconut. Stir and dump the filling over the crust. Cool it on the countertop a short time and pop it into the refrigerator to chill about two to four hours until it’s firm. 6. Prepare the topping. Measure and add one tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for two minutes before microwaving it

for 30 seconds and whisking to dissolve the gelatin. 7. Use a chilled bowl and beater to whisk two cups of heavy cream and powdered sugar until the cream forms stiff peaks. Stop and add the gelatin mixture about halfway through. 8. Plop the cream over the bars and gently spread it around. Sprinkle on toasted coconut. 9. Pop it into the fridge to chill until serving time. Pull the bars out of the dish by slicing with a sharp knife to enjoy.

Creamy Hazelnut Pie Servings Provided: 8 Time Required: 10 minutes + chill time Ingredients Needed: ● ● ● ● ●

Unchilled cream cheese (8 oz. pkg.) Confectioner’s sugar (1 cup) Nutella - divided (1.25 cups) Thawed - frozen whipped topping (8 oz. carton) Chocolate crumb 9-inch crust

Preparation Technique: 1. Cream the sugar, cream cheese, one cup of Nutella, and the confectioner’s sugar. 2. Fold in the topping and add the mixture to the crust. 3. Warm the rest of the Nutella in a microwave for 15-20 seconds and drizzle it over the pie. 4. Pop the pie into the fridge for at least four hours or overnight for the best results.

The Famous Woolworth Ice Box Cheesecake Servings Provided: 6 Time Required: 10 minutes + chill time Ingredients Needed: ● ● ● ● ● ● ● ●

Lemon Jell-O (3 oz. pkg.) Boiling water (1 cup) Cream cheese (8 oz.) Granulated sugar (1 cup) Lemon juice (5 tbsp.) Evaporated milk - well chilled - ex. Carnation (12 oz. can) Graham crackers - crushed Also Needed: 9 by 13-inch baking pan

Preparation Technique: 1. Dissolve Jell-O in boiling water. Cool slightly until it’s thickened. 2. Combine the cream cheese, sugar, and lemon juice with an electric mixer until smooth. Add in the thickened Jell-O and mix. 3. In another container, beat the milk until fluffy. Add the cream cheese mixture and blend well using the mixer. 4. Line the baking tray with crushed crackers. 5. Dump the filling into the pan and top with more crushed crackers and chill.

Frozen Banana Split Pie Servings Provided: 8 Time Required: 25 minutes + chill time Ingredients Needed: ● ● ● ● ● ● ● ● ● ●

Hard-shell ice cream topping - chocolate (3 tbsp.) Graham cracker crust (1 - 9-inch) Bananas (2 medium) Lemon juice (.5 tsp.) Pineapple ice cream topping (.5 cup) Softened strawberry ice cream (1 quart) Whipped topping (2 cups) Toasted walnuts (.5 cup - chopped) Chocolate syrup Maraschino cherries with stems (8)

Preparation Technique: 1. Pour the chocolate topping into the crust and pop it into the freezer until chocolate is solid (5 min.). 2. Slice and arrange the bananas in a bowl to toss with the juice. 3. Place the bananas over the chocolate topping and layer using the pineapples, ice cream, whipped topping, and chopped nuts. 4. Use a layer of plastic to cover the pie and freeze it until firm. Transfer it to the countertop to thaw for about 15 minutes before slicing it to serve.

5. Top it off using the chocolate syrup and stemmed cherries.

Frozen Peach Pie Servings Provided: 8/2 pies Time Required: 30 minutes + freeze time Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ●

Graham cracker crumbs (2.5 cups) Melted butter - divided (.5 cup + 2 tbsp.) Sugar (.25 cup) Sweetened condensed milk (14 oz. can) Orange juice (.25 cup) Lemon juice (.25 cup) Frozen unsweetened sliced peaches (16 oz. pkg.) Grated lemon zest (1 tbsp.) Heavy whipping cream (1.5 cups) Optional: Sweetened whipped cream (as desired) Also Needed: 2 greased 9-inch pie plates

Preparation Technique: 1. Warm the oven at 350° Fahrenheit. 2. Crumble and combine the cracker crumbs, sugar, and butter onto the bottom and up the sides of the two pie plates. Bake the pies until lightly browned (10-12 min.). Cool on wire racks. 3. Measure and add the milk, lemon juice, orange juice, peaches, and lemon zest into a blender and mix until smooth. Dump it into a mixing container.

4. In another container, beat the cream until stiff peaks form and fold it into the peach mixture. 5. Scoop the filling into the crusts. Cover and freeze for at least four hours or until firm. 6. Transfer the delicious pie to the table about 15 minutes before serving and top with whipped cream if desired.

Key Lime Pie Servings Provided: 8 Time Required: 20 minutes + chill time Ingredients Needed: ● ● ● ● ●

Boiling water (.25 cup) Sugar-free lime gelatin (0.3 oz. pkg.) Key lime yogurt (2 - 6 oz. cartons) Reduced-fat graham cracker crust (6 oz.) Frozen fat-free whipped topping (8 oz. carton)

Preparation Technique: 1. Boil the water and add it to the gelatin. Stir for about two minutes until it’s dissolved. 2. Whisk in the yogurt and topping. 3. Pour it into the crust and pop in the fridge. 4. Chill the pie for at least two hours and serve.

Strawberry Lemonade Freezer Pie Servings Provided: 8 Time Required: 15 minutes + freeze time Ingredients Needed: ● Frozen & thawed - sliced sweet strawberries (23.2 oz. container/2.5 cups) ● Instant lemon pudding mix (3.4 oz. pkg.) ● Frozen - thawed whipped topping (8 oz. cartons) ● Graham cracker crust (6 oz./9-inch) ● Optional: Additional fresh berries & whipped topping Preparation Technique: 1. Combine the strawberries (with juices) and pudding mix in a large mixing container. 2. Wait for about five minutes and fold in the whipped topping. 3. Spread the filling into the crust. 4. Freeze the pie for at least eight hours to overnight. Let it stand for five to ten minutes before serving.

Sweet Potato Pie Servings Provided: 8 Time Required: 2 hours – varies Ingredients Needed: ● ● ● ● ●

A-P flour (1.25 cups + more for dusting) Leaf lard (4 tbsp.) Good-quality butter (4 tbsp.) Kosher salt (.25 tsp.) Ice water (3-4 tbsp.) The Potato Filling:

● Orange-fleshed California sweet potatoes (2 large/about 1.75 lb.) ● White sugar (.5 cup) ● Large eggs (2 lightly whisked0 ● Half & Half - heavy cream (.25 cup) ● Cinnamon (.75 tsp.) ● Nutmeg - freshly grated (.25 tsp.) ● Light brown sugar (.5 cup - packed) ● Unsalted butter (7 tbsp.) ● Kosher salt Preparation Technique: 1. Cut the butter and lard into small pieces. Mix each of the dough components (omit the water) in a large mixing container. Knead the mixture until crumbly with a few lumps in it. 2. Drizzle the mixture using the ice water and work the dough.

3. Shape the dough and wrap it in plastic wrap to chill it for one hour. When cold, scoop the dough onto a well-floured surface. Dust flour over the top. Knead the dough, adding flour as needed. 4. Work the dough until it will extend over the edges of the pie pan. 5. Warm the oven at 400° Fahrenheit. 6. ‘Blind-bake’ the pie dough for 15 minutes. Thoroughly cool it in the pan on a rack for about half an hour. Lower the oven temperature to 350° Fahrenheit. 7. Make the filling. Warm a pot of water using the high-temperature setting. Peel and slice the potatoes into one-inch cubes. Lower the setting to medium and toss in the potatoes to cook until (20 to 25 min.). Drain and rinse using cold water. 8. Toss them into a food processor to create a creamy purée. Measure and return 2.5 cups into the food processor. Whisk and add the eggs, butter, granulated sugar, half-and-half, nutmeg, cinnamon, and brown sugar. Mix until smooth and dump into the pie shell, smoothing the top. 9. Place the pie pan on a baking sheet and set a timer to bake until the crust is lightly golden and filling is almost set with a slight jiggle in the center (1 hr.). 10. Cool thoroughly on a wire rack. Place a layer of foil over the pie and pop in the fridge until it’s time to serve.

Chapter 13: Cake Favorites Blueberry Sour Cream Pound Cake Servings Provided: 12 Time Required: 1 hour 35 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ●

A-P flour - divided (3 cups + 2 tbsp.) Baking soda (.5 tsp.) Sugar (3 cups) Salt (.5 tsp.) Unchilled - unsalted butter (1 cup or 2 sticks) Sour cream (1 cup) Eggs (6) Vanilla (1 tsp.) Blueberries (2 cups) To Dust: Powdered sugar

Preparation Technique: 1. Set the oven temperature setting at 325º Fahrenheit. Butter and flour a bundt pan. 2. Sift/whisk three cups of flour, salt, and baking soda to remove lumps. Set it to the side for now. 3. Mix the sugar and butter using an electric mixer until it is creamy. Add in sour cream and beat until it’s combined.

4. Alternate adding flour mixture and eggs, beating until just combined. Quickly mix in the vanilla. 5. Gently toss the blueberries and two tablespoons flour. Fold the blueberries into the batter. 6. Dump the batter into the prepared pan and bake until golden and a toothpick inserted into the center comes out clean (1 ¼ hr.). 7. Cool it in the bundt pan for at least ten minutes before turning onto a wire rack to cool completely. 8. Once cool, dust it using a bit of powdered sugar.

Carrot Cake Delight Servings Provided: 2 - 10-inch rounds Time Required: 2 hours 25 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

Grated carrots (6 cups) Raisins (1 cup) Brown sugar (1 cup) Eggs (4) White sugar (1.5 cups) Vegetable oil (1 cup) Vanilla extract (2 tsp.) Drained crushed pineapple (1 cup) Salt (1 tsp.) A-P flour (3 cups) Baking soda (1.5 tsp.) Ground cinnamon (4 tsp.) Chopped walnuts (1 cup)

Preparation Technique: 1. Grate the carrots and mix with the brown sugar. Set aside for about one hour and stir in the raisins. 2. Warm the oven at 350º Fahrenheit. Grease and flour the cake pans. 3. Whisk the eggs until light and mix in the white sugar, vanilla, and oil. Fold in the pineapple. 4. Sift or whisk the flour, cinnamon, baking soda, and salt, and fold into the wet mixture until

absorbed. Lastly, fold in the carrot mixture and nuts. Pour into the prepared pans. 5. Bake for 45 to 50 minutes until the cake tests are completed using a toothpick. (Stick the center of the cakes; when done, it’s clean. Transfer the pans to the countertop to cool for ten minutes before removing from the pan. 6. Wait for them to cool to frost with frosting and serve.

Four Layer Pumpkin Cake With Frosting Servings Provided: 16 Time Required: 1.5 hours Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Fine sea salt (.5 tsp.) A-P flour (3 cups) Baking powder (2 tsp.) Chinese five-spice powder (1 tsp.) Baking soda (1 tsp.) Unchilled - unsalted butter (2 sticks) Golden brown sugar - packed (2 cups) Unchilled eggs (3 large) Pure pumpkin (15-oz. can) Whole milk (.33 cup) The Icing: Unsalted - unchilled butter (1 cup) Unchilled cream cheese (2 ½ - 8-oz. pkg.) Orange peel - finely grated (1 tbsp.) Powdered sugar - sifted (3 cups) Orange juice (.25 cup) Walnut halves/chopped - toasted Also Needed: 2 cake pans - 9-inch with 1.5-inch sides Cooking oil spray (as needed)

Preparation Technique: 1. Position the rack in the bottom third of the oven, warming it to reach 350° Fahrenheit. Spray the pans using a spritz of baking oil spray. Line the bottoms using a layer of parchment baking paper (lightly greasing the paper too). 2. Whisk the baking powder and soda, flour, salt, and 5-spice powder. Use an electric mixer to combine the butter and brown sugar in another large bowl until creamy. Mix in the eggs one at a time. Fold in the pumpkin and dry fixings in three additions alternately with milk in two additions. Dump the prepared batter into the baking trays. 3. Bake the cakes until the tester inserted into the center comes out clean (40 min.). Cool in pans on a rack for about 15 minutes. Loosen the edges with a small spatula and invert the cakes on cooling racks. Remove the parchment. Flip the cakes over onto racks and leave until thoroughly cooled. 4. Prepare the frosting using an electric mixer to mix the butter in a large mixing container until smooth. Mix in the cream cheese and orange peel, beating until creamy. Fold in and mix the powdered sugar (low speed). 5. Trim the rounded tops from cakes. Use a long serrated knife to cut each cake horizontally in half. Arrange one cake layer, cut side up, onto a large platter.

6. Spoon about 2/3 cup of frosting onto the cake - spreading to the edges. 7. Continue two more times with the cake and frosting. Top with the remaining cake layer with the cut side down. Decorate it using the rest of the frosting. 8. Top it off using walnuts before serving.

Georgia Peach Pound Cake Servings Provided: 8 Time Required: 1 hour 20 minutes Ingredients Needed: ● ● ● ● ● ● ● ●

Eggs (4) Softened butter/margarine (1 cup) A-P flour (3 cups) White sugar (2 cups) Salt (.5 tsp.) Baking powder (1 tsp.) Vanilla extract (1 tsp.) Fresh peaches (2 cups - pitted & chopped)

Preparation Technique: 1. Set the oven at 325°Fahrenheit. Butter a ten-inch tube pan and sprinkle with white sugar. 2. Cream the sugar with the butter until it’s fluffy. Whisk and fold in the eggs - one at a time - whisking after each addition. Mix in the vanilla. 3. Set aside ¼ of a cup of flour for later, and sift the rest of the flour with the baking powder and salt. Slowly mix it into the creamed mixture. 4. Toss the reserved flour over the chopped peaches, and mix thoroughly into the batter. Dump the batter into the prepared pan. 5. Bake the cake for one hour and about 15 minutes.

6. Leave the cake in the pan for about ten minutes, before placing it onto a wire rack to cool completely. 7. For the sauce, puree a portion of the peaches, add two tablespoon cornstarch, and cook using the low-temperature setting until thickened. Serve the mixture as a sauce over the cake.

Pineapple Pecan Cake With Frosting Servings Provided: 8 Time Required: 40-45 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ●

The Cake: Sugar (2 cups) Baking soda (2 tsp.) Flour (2 cups) Eggs (2) Crushed pineapple with juice (20-oz. can) Optional: Chopped pecans (1 cup) The Icing: Unchilled - softened butter (1 stick) Cream cheese - softened (8-oz. pkg.) Confectioners sugar (2 cups) Vanilla (1 tbsp.) Also Needed: 9x13-inch baking pan

Preparation Technique: 1. Whisk the sugar, flour, and baking soda in a large mixing container. Butter the baking pan and set the oven temperature setting at 350°Fahrenheit. 2. Whisk and mix in the eggs, pineapple, and juice with the pecans. Mix just until moistened. 3. Dump the batter into the buttered pan. Set the timer to bake until done (30-35 min.). Transfer

it to the countertop and wait for it to cool thoroughly. 4. Prepare the icing by combining the butter, cream cheese, vanilla, and confectioners sugar. Beat until smooth. 5. Decorate the cake and serve.

Red Velvet Cake Servings Provided: 6-inch cake Time Required: 50 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

The Cake: A-P flour (1.25 cups) Baking soda (.75 tsp.) Unsweetened cocoa powder (1 tbsp.) Kosher salt (.5 tsp.) Coconut oil (.5 cup) Sugar (1 cup) Egg (1 large) Red food coloring (1 tbsp.) Vinegar (.5 tsp.) Vanilla bean paste/extract (1.5 tsp.) Buttermilk (.5 cup) The Frosting: Unchilled - unsalted butter (.5 cup) Unchilled - cream cheese (4 oz.) Powdered sugar (2 cups) Vanilla bean paste or extract (1 tsp.) Kosher salt (1/8 tsp.) Also Needed: Two 6-inch round cake pans Stand mixer fitted with a paddle attachment

Preparation Technique: 1. Warm the oven to 350º Fahrenheit. Lightly grease the pans and set them aside for now.

2. Whisk the salt, flour, baking soda, and cocoa powder. 3. Prepare the mixer. Cream the coconut oil and sugar until fluffy (3-4 min.). Whisk and add the egg, food coloring, vanilla, and vinegar. 4. Mix in the dry components and buttermilk in two to three alternating additions and beat until just combined. 5. Portion the batter between the cake pans and bake until a toothpick inserted into the center comes out clean (25 minutes). 6. Gently press down the top of the cakes to even them out while they're still hot. Cool them for ten minutes in their pans and turn them onto a wire rack to cool completely. 7. Prepare the Frosting: Cream the butter and cream cheese in the stand mixer until combined. Add in the salt, powdered sugar, and vanilla. 8. To Assemble: Stack up the cooled cake layers with a thick layer of frosting in between. Frost and serve. 9. Note: For the oil, unrefined provides a hint of coconut flavor or use refined for no coconut flavor.

Chapter 14: Other Sweet Goodies American Patriotic Dessert Dish Servings Provided: 20 Time Required: 4 hours 20 minutes Ingredients Needed: ● ● ● ● ● ●

Boiling water - divided (4 cups) Jell-O Gelatin - red & blue (8-serving package - 1 of each) Water (2 cups - cold) Prepared pound cake cubes (4 cups) Cool Whip Topping - thawed (8 oz. tub.) Sliced strawberries (2 cups) Also Needed: ● Baking pans: 13x9-inch ● 3.5-quart serving dish Preparation Technique: 1. Prepare two bowls. Stir two cups of boiling water into each flavor of dry gelatin using individual containers. It should take about two minutes for it to fully dissolve. 2. Stir one cup of cold water into each bowl. Pour each of the gelatins into separate pans. Pop them in the fridge for four (4) hours until firm. Slice the gelatin into half-inch cubes.

3. Prepare the layers in the serving bowl, starting with the red cubes, a layer of cake cubes, half of the topping, and the berries. Lastly, add the blue cubes and the rest of the whipped topping. 4. Place the delicious treat in the fridge to chill for a minimum of one hour or until ready to serve.

Banana Pudding Servings Provided: 8 Time Required: 45 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ●

Sugar (.5 cup + 2 tbsp.) A-P flour (.33 cup) 2% milk (2 cups) Eggs (3 separated) Vanilla extract (1 tsp.) Pinch of salt Large ripe bananas (4 sliced) Vanilla wafers (half of 12 oz. box/about 35 wafers) Also Needed: 8 by 8-inch baking dish

Preparation Technique: 1. Set the oven temperature at 375° Fahrenheit. 2. Combine the flour, 1⁄2 cup of sugar, milk, egg yolks, salt, and vanilla in a medium saucepan. 3. Simmer the mixture using the low-temperature setting, whisking occasionally until the mixture thickens into a pudding (12 min.). 4. Place the egg whites in a mixing bowl and beat with an electric mixer until thick and stiff peaks have formed. 5. Fold in two tablespoons of sugar and mix for another few seconds to incorporate. 6. Layer the bottom of the baking dish with half of the bananas, and top with half the cookies.

Repeat to form two layers of wafers and bananas. Lastly, pour the pudding over the top. 7. Spread the meringue over the pudding. Bake until the meringue is golden brown (10-12 min.). 8. Note: You can also whip the meringue by hand using a whisk in a cold aluminum mixing bowl; it’s a workout!

Blackberry Cobbler Servings Provided: 10-12 Time Required: 35 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

TheCobbler: Blackberries - fresh or frozen (6 to 8 cups) Granulated sugar (1.5 cups) A-P flour (.5 cup) Fresh lemon juice (2 tbsp.) Optional: Blackberry liqueur (1-2 tbsp.) Biscuit Topping: A-P flour (2 cups) Baking powder (4 tsp.) Granulated sugar (3 tbsp.) Salt (1 tsp.) Lemon peel (zest of 1 lemon) Butter (.5 cup - chilled & cut into ¼-inch chunks Milk (2/3 cup) Egg (1 slightly beaten)

Preparation Technique: 1. Warm the oven to reach 400° Fahrenheit. If you want to make cleaning up easier, cover a baking tray using a layer of foil to catch the drippings and juice that usually boils over from the container as it cooks.

2. Wash, remove the stems and drain fresh berries. 3. Toss the flour, sugar, blackberries, blackberry liqueur, and lemon juice. Pour into the prepared baking dish or skillet. 4. Prepare the biscuit topping and set it aside until ready to use. 5. Bake the blackberry cobbler (without the topping), uncovered, approximately 15 to 20 minutes or until hot and bubbly. 6. When the blackberry mixture is hot, remove from the oven and spoon the prepared topping mixture onto the top in 10-12 large spoonfuls, which is a marker for each serving. 7. Transfer the pan to the oven and bake the cobbler until biscuits are lightly browned (20-25 min.). 8. Transfer the pan to a wire rack to chill for at least ten minutes before it’s time to serve with a portion of vanilla ice cream if desired.

Blueberry-Peach Cobbler Servings Provided: 6 Time Required: 35 minutes Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ●

Peaches (2 lb.) Blueberries (1 cup) Sugar (.25 cup + 2 tbsp.) Cornstarch (2 tsp.) Juice (half of 1 lemon) All-purpose flour (1 cup) Cold butter (4 tbsp.) Baking powder (.75 tsp.) Salt (.25 tsp.) Baking soda (.25 tsp.) Plain 2% Greek yogurt (.33 cup) Brown sugar (1 tbsp.) Also Needed 8 by 8-inch baking dish

Preparation Technique: 1. Warm the oven at 350° Fahrenheit. 2. Peel and slice each peach into six wedges. Gently combine the blueberries, peaches, 1⁄4 cup of sugar, cornstarch, a dash of salt, and lemon juice into the baking dish. 3. Mix thoroughly with a large spoon. 4. Dice the butter into cubes. Combine two tablespoons of sugar with the salt, flour, baking powder, and baking soda in a mixing container.

5. Break the butter in with the flour until it’s a coarse meal. 6. Fold in the yogurt to create a shaggy dough, don't overmix. Portion the dough into six equal mounds. 7. Arrange the mounds over the peaches and sprinkle them using the brown sugar. 8. Set a timer to bake until the peaches are bubbling and the biscuits are golden brown (20 min.).

Grandma’s Divinity Servings Provided: 1.5 lb./60 pieces Time Required: 45 minutes + wait time Ingredients Needed: ● ● ● ● ● ● ●

Egg whites (2 large) Water (.66 cup) Sugar (3 cups) Vanilla extract (1 tsp.) Light corn syrup (.5 cup) Pecans (1 cup - chopped) Also Needed: Three 15 by 10 by 1-inch pans

Preparation Technique: 1. Separate the eggs and toss the whites in the bowl of a stand mixer. Wait about half an hour - undisturbed - until they are room temperature. 2. Cover the pans with waxed paper. 3. Prepare a large, heavy saucepan to combine the corn syrup, water, and sugar, stirring until the sugar is dissolved. 4. Continue to cook - not stirring - using the medium temperature setting to reach a hard-ball stage (a candy thermometer reads 252° Fahrenheit). Right before the temperature is reached, whisk the egg whites using the medium speed to shape stiff peaks. 5. Slowly dump the hot sugar mixture over the egg whites, beating constantly. Stir in the vanilla and beat until candy holds its shape or

about five to six minutes. Promptly, mix in the pecans. 6. Drop by heaping teaspoonfuls onto the pans to rest until they are dry to touch. 7. Place into containers using waxed paper in between the layers. Store them in the pantry in a closed container and enjoy the treats as desired.

Honey-Baked Apples Servings Provided: 2 Time Required: 45 minutes Ingredients Needed: ● ● ● ●

Tart apples (2 medium) Dried cranberries (.25 cup) Water (2/3 cup) Also Needed: 8x4-inch glass loaf pan

Preparation Technique: 1. Set the oven temperature at 350° Fahrenheit. 2. Core the apples, leaving the bottoms intact; peel the top third of each. Arrange them in the greased pan and fill it with cranberries. 3. Prepare a saucepan and add the water, brown sugar, and honey. Simmer the mixture using the medium temperature setting to dissolve the sugar and dump it over the apples. 4. Bake until the apples are tender while basting with their natural juices (35 min.). 5. Place the apples in serving dishes with a scoop of ice cream if desired.

Pumpkin Butterscotch Pudding Servings Provided: 6 Time Required: 20 minutes + chill time Ingredients Needed: ● ● ● ● ● ● ● ● ● ●

Sugar (1 cup) Dark brown sugar - packed (.5 cup) Cornstarch (3 tbsp.) Salt (.25 tsp.) Ground nutmeg (.125 tsp.) 2% milk (3 cups) Cubed butter (2 tbsp.) Egg yolks (3) Vanilla extract (2 tsp.) Optional: Whipped cream

Preparation Technique: 1. Combine both sugars, cornstarch, nutmeg, and salt. Add them to a saucepan and stir in the milk. Simmer the mixture using the med-high temperature setting until thickened and bubbly. 2. Adjust the setting to low, and cook while stirring for two more minutes. Transfer the pan to a cool burner. 3. Stir a bit of hot mixture into the egg yolks and return all of the mixture back into the pan. Simmer at a gentle boil for about two minutes or until the mixture is thickened and coats the back of a spoon. Place the pan on the countertop and mix in the butter and vanilla.

Cool the pudding for 15 minutes, stirring occasionally. 4. Pour it into six dessert dishes. Pop them in the fridge until chilled. 5. Serve with a garnish of whipped cream if desired.

Tennessee Peach Pudding Servings Provided: 8 Time Required: 1 hour Ingredients Needed: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

A-P flour (1 cup) Sugar (.5 cup) Salt (.5 tsp.) Baking powder (2 tsp.) Optional: Cinnamon (.5 tsp.) 2% milk (.5 cup) Fresh/frozen peaches (3 cups) The Topping: Brown sugar (.5 cup - packed) Water (1.5 cups) Sugar (.5 cup) Butter (1 tbsp.) Ground nutmeg (.25 tsp.) Optional: Vanilla ice cream Also Needed: 8-inch square baking dish

Preparation Technique: 1. Set the oven temperature at 400° Fahrenheit. Whisk or sift the flour, salt, sugar, cinnamon, and baking powder. 2. Stir in the milk - just until combined. Peel and slice the peaches and fold them into the mixture. Dump them into the greased baking dish.

3. Prepare the topping by mixing the water, butter, sugars, and nutmeg in a large saucepan. Boil and stir until the sugars are dissolved, and dump the mixture over the peaches. 4. Bake until filling is bubbly (40-50 min.). Serve warm or chilled with ice cream - as desired.

Conclusion I hope you have enjoyed each delicious recipe in American Cuisine. All you need to do is follow the guidelines, and you will enjoy all the country’s cuisine has to offer. The next step is to decide which meal or sweet treat you will prepare first; there are so many! I believe we have you ready to start creating your new American masterpiece meal, so here are the additional tips offered to keep you on target and provide you with tons of suggestions to help you become a top baker or chef! 1. Have fun while you enjoy your new recipes, remembering they are merely suggestions that have worked for other chefs or bakers. You can always use substitutions to indulge a unique diet or your personal choices. 2. Consider meal prep to keep your deliciously prepared meals fresh and provide a huge variety using the new array of recipes. 3. Prepare the area where you will be working. Gather all of the tools needed, including bowls, spoons, measuring cups, etc. Have a trashcan handy and keep the area clear of ‘trash.’ 4. Always thoroughly read and reread your recipes before you start cooking.

5. Always carefully measure when baking bread or other similar delicate recipes. It is a science to make the bread rise correctly, and any wrong measurements can be disastrous. 6. You may have the need to use an egg wash. It is a simple process created by whisking one tablespoon of water with a large egg until it’s smooth. When used over pastries for sealing, it will also provide a glossy appearance. 7. Easily prepare tomatoes by making an ‘x’ in its top. Place it in a saucepan of boiling water for about half of a minute. Let it cool, and you can easily remove the skin. 8. Use salt to perk up a ‘dull’ recipe. It will enhance the flavor out of your dishes. Most of the recipes you prepare are using kosher salt and sea salt (a bit pricier) for an additional kick. 9. If you love boiled eggs but hate the messy shells, simply place a layer of paper towels on the countertop and break them apart over it. Toss the mess! 10. Make a standard rule after preparing a tasty dish; perform a taste test of the prepared item, such as fried chicken, so you don’t ruin its intended flavor potential. 11. If you have trouble keeping your cutting board steady, dampen a paper towel and place it underneath it. (Problem solved!)

12. One of the most functional tools for meal preparation is a sharp chef’s knife. Invest in a good-quality one that will last for years. Have you ever tried to filet a fish using a dull knife? 13. Owning a super-sharp knife is wonderful, but you must know how to properly handle it while you are slicing your favorite steak. The professionals indicate it is much safer to ‘pinch the blade’ instead of gripping the handle. It is proclaimed to be a safer practice. (Maybe it is worth a try; it makes sense!) 14. Many of the recipes will require or suggest using a cast-iron skillet. It helps to evenly cook your meals and easily cleaned. 15. If you enjoy preparing a fresh salad, grasp the stem with one hand, and gently pull the leaf with the other, so you do not bruise the leaves. 16. Keep your spices away from heat sources, such as the stovetop or on shelves near light sources. The quality of spices and herbs diminishes and can lose their flavor when exposed to heat and humidity. 17. Kitchen Essentials: If this is your first experience preparing specialty foods in your kitchen, you will want to purchase eggs, milk, all-purpose (A-P) flour, extra-virgin olive oil, soy sauce, sugar, salt, black pepper, broth (chicken & beef if desired), pasta, brown rice, and a variety of beans. These are good starters,

but each recipe will provide you with essential items needed. 18. If you love freshly peeled apples but hate how they quickly turn brown; lightly spritz them using a portion of fresh lime or lemon juice after they are prepared as desired. 19. Honey is a favorite American complement to dishes in place of sugar or other sweeteners. It also never spoils and is a natural preservative. 20. Consider making your own breadcrumbs using a food processor. Reserve your stale bread to prepare a stash using your favorite recipe. Pop them into the freezer and enjoy them for up to six months. 21. Wait for your steaks to reach room temperature before seasoning and grilling. In theory, you want the meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Letting it sit on the counter for 20 to 30 minutes will bring the steak up to room temperature—a good 20 to 25° Fahrenheit closer to your final serving temperature. 22. If you have opened bags of flour and cornmeal, store them in the freezer compartment to extend the life of each product. 23. Purchase butter when it’s on sale and pop it into the freezer for longer shelf life (up to six months).

24. Save the box of brown sugar that has hardened in the cabinet. Pop it into a zipper-type baggie and add a slice of bread. Let it rest overnight, and you will be surprised at the results in the morning! 25. If you are an avocado lover and don’t use the entire one, just leave the pit in the saved half and pop it in the fridge to use another day. It will help it remain fresh. 26. If you want to place your veggies in a pan upright, such as an onion, just chop off one end and place it into the pan. 27. You can rehydrate sun-dried tomatoes by soaking them in hot water or stock for (20-25 min.). 28. Always store your garlic on the countertop or unchilled to prevent it from becoming rancid. 29. You have prepared a batch of tomato paste and have leftovers. Just scoop it into ice cube trays and pop them in the freezer for your next recipe. 30. Some of the bread recipes (in particular) require you to soften butter. This is easily accomplished by placing the dish of butter on the countertop and chopping it into small slices for about 10 to 15 minutes. I hope these tips will help you enjoy all of your new ‘favorite’ dishes. Finally, if you found this book useful

in any way, a review on Amazon is always appreciated!

Copycat Cookbook Japanese Cuisine +100 Delicious, Quick and Easy Recipes to Follow to Prepare your Favorite Dishes at the Home Restaurant. Including Cooking Techniques for Beginners, From Appetizers to Desserts

Arsenio Islas

© Copyright 2020 by Arsenio Islas. All right reserved. The work contained herein has been produced with the intent to provide relevant knowledge and information on the topic on the topic described in the title for entertainment purposes only. While the author has gone to every extent to furnish up to date and true information, no claims can be made as to its accuracy or validity as the author has made no claims to be an expert on this topic. Notwithstanding, the reader is asked to do their own research and consult any subject matter experts they deem necessary to ensure the quality and accuracy of the material presented herein. This statement is legally binding as deemed by the Committee of Publishers Association and the American Bar Association for the territory of the United States. Other jurisdictions may apply their own legal statutes. Any reproduction, transmission or copying of this material contained in this work without the express written consent of the copyright holder shall be deemed as a copyright violation as per the current legislation in force on the date of publishing and subsequent time thereafter. All additional works derived from this material may be claimed by the holder of this copyright. The data, depictions, events, descriptions and all other information forthwith are considered to be true, fair and accurate unless the work is expressly described as a work of fiction. Regardless of the nature of this work, the Publisher is exempt from any responsibility of actions taken by the reader in conjunction with this work. The Publisher acknowledges that the reader acts of their own accord and releases the author and Publisher of any responsibility for the observance of tips, advice, counsel, strategies and techniques that may be offered in this volume.

Introduction Congratulations on purchasing Japanese Cuisine, and thank you for doing so. Every one of us likes to taste some different cuisines every once in a while. But what if I told you that you don’t have to go anywhere to do that? Yes, you heard me right – with the right recipes, everything is possible. In this book, I will introduce you to Japanese cuisine and its specialties. There will be a lot of recipes that will teach you how to prepare these authentic dishes in the simplest way possible. The first thing that is going to pop up in most of your heads is sushi – yes, who doesn’t love sushi? But with this book, you will learn how to make these delectable delights in the comfort of your own home. I will introduce you to a boundless variety of different gastronomical delights that are authentic to Japan, and in the first chapter, you will also learn about what makes Japanese cuisine so unique. Each area of Japan has its own specialty in terms of cuisine, but here, you are going to get a comprehensive approach to all these dishes. There are plenty of books on this subject on the market, thanks again for choosing this one! Every effort was made to ensure it is full of as much useful information as possible, and please enjoy it!

Chapter 1: A Brief Introduction to Japanese Cuisine In Japan, people have a particular term which they use to refer to the different meals, and it is – ‘gohan.’ There is a similarity between all Japanese meals – all of them have fresh ingredients, clean flavors, and also impeccable presentation. And if there is any ceremony, then meals are known to be highly elaborate with lots of dipping sauces and pickles for each bowl and steamed rice is a must. For steamed rice, people mostly prefer hakumai or short-grain rice. Since people eat with chopsticks, so the consistency of the rice is traditionally a bit sticky, which makes it easier to eat.

If you read a few books on Japan’s history and culture, you will come to know that this country indeed has a strong inclination towards vegetarianism, and this is mostly because of their extensive Buddhist heritage. The only exception here is fish, and the terms sashimi or sushi that we use is nothing but a form of raw fish. It was sometime around the late 1800s where there was a shift in the usual diet of the people of Japan. People started adopting different techniques of cooking, which were inspired by foreign countries, and they also began including meat in their foods. So, now, the mainstream cuisine of Japan also includes food items like tempura, which is mostly a method of European origin where deep-frying after battering is done. Whether you are talking about lunch, breakfast, or dinner, one of the common things that you will notice is that a typical meal in Japan always includes a bowl of steamed rice. With it, there are several options for side dishes. Side dishes, in general, are known as ‘okazu.’ As you go through this book, you will quickly realize that rice is indeed one of the staple food items of Japan. In fact, one of the commonly eaten food items rice cakes, which are more popularly known as mocha. They can be either savory or sweet, and their method of preparation also differs – some are grilled, whereas some are simply boiled. Apart from rice, another thing that is very commonly consumed in Japanese cuisine is seafood. Some popular ones include fish cakes, clams, fish, seaweed, and so on. In Japan, the main meal in a day is usually dinner. If you look at some of the modern-day dishes in Japanese cuisine, you will notice that Western and Asian cuisines have heavily inspired them. Seasonings are essential in Japanese cuisine, and some popular ones include miso, mirin, and soy sauce. You will often come across the word ‘umami,’ and it is very commonly used in Western cultures while referring to Japanese cuisine, and it is basically the ‘5th basic taste’. It is a vital taste of any dish belonging to Japanese cuisine. Another very common dish is the ramen noodles, and in this book, you will come across different ramen recipes. Various toppings are used in these soups. So, if you want to know how to make these dishes at home, read on to find out!

Thanks again for choosing this book, make sure to leave a short review on Amazon if you enjoy it, I’d really love to hear your thoughts.

Chapter 2: Rice Recipes Rice is a staple dish in Japanese culture and an essential part of their cuisine, and so, here are some of the famous rice recipes that you should try.

Classic Fried Rice Total Prep & Cooking Time: 15 minutes Yields: 1 serving Nutrition Facts: Calories: 399 | Carbs: 60g | Protein: 9.7g | Fat: 12.8g | Fiber: 1.2g Ingredients: Two rice bowls of short-grain rice in Japanese style (it would be best if it is a day old) One scallion or green onion Two slices of ham One egg (large-sized) Two tablespoons of canola oil (keep it divided) White pepper powder Half a teaspoon of kosher salt Two teaspoons of soy sauce Method: 1. You have to steam the rice first. The rice should have some moisture in it. 2. Cut the onion and keep the white and green parts separately. The ham needs to be cut into quarter-inch pieces. Whish the egg in a small-sized bowl. 3. Place the wok on medium flame and heat one tablespoon of oil. The beaten egg needs to be added first so that you get a fluffy texture. Transfer the egg to a plate while it is still a bit runny. 4. Add one tablespoon of oil to the same wok and cook the pieces of ham along with the green parts of the onion. Stir fry them for some time.

5. Now, add the rice. Make sure you don’t make the rice mushy but use a spatula to fluff it. Add the cooked egg and mix it with the rice. 6. Season with pepper and salt and then add the soy sauce. 7. Toss the rice nicely in the wok. Add the white parts of the onion and toss again. 8. Fill the prepared rice in a dome-shaped bowl. Pat it nicely and then place it on a plate in the inverted position to serve it in a traditional Japanese style.

Shrimp Fried Rice Total Prep & Cooking Time: 20 minutes Yields: 2 servings Nutrition Facts: Calories: 490 | Carbs: 60g | Protein: 17g | Fat: 20g | Fiber: 4g Ingredients: Six shrimps One tablespoon of roasted sesame oil One egg (large-sized) Two tablespoons of canola oil One green onion One iceberg lettuce One teaspoon of sake Two cups of short-grain rice (Japanese style) One-eighth teaspoon of white pepper powder One teaspoon of soy sauce Freshly ground black pepper A quarter teaspoon of kosher salt Method: 1. The shrimps will have to be cut into half an inch pieces. Cut green onion and lettuce into small pieces as well. 2. Take a small bowl and whisk the egg in it. 3. Heat oil in a wok, cook the egg and take it out while it is still runny. 4. Add shrimp in the same wok—season with salt and sake. Take the shrimp out once it is cooked. 5. Cook the scallion after adding sesame oil. Now, add rice and toss. 6. Add the shrimp and egg back in the wok and add the remaining ingredients. Toss well and serve.

Zosui Total Prep & Cooking Time: 20 minutes Yields: 2 servings Nutrition Facts: Calories: 134 | Carbs: 23g | Protein: 5.5g | Fat: 2.4g | Fiber: 1.1g Ingredients: For the broth: Half a teaspoon of kosher salt Two teaspoons of soy sauce Three cups of dashi (one packet of dashi + three cups of water) For the Zosui: One inch piece of carrot Six ounces of chicken thighs (skinless, boneless) Two shiitake mushrooms 1.5 cups of short-grain rice (cooked in Japanese style) Two green onions One egg (large-sized) One-eighth teaspoon of white pepper powder Half a teaspoon of sesame seeds (toasted) Method: 1. First, prepare the dashi, which is a soup stock. 2. Then, prepare all the ingredients. It is better if you use freshly cooked rice for this recipe. 3. Now, add the chicken pieces in the dashi broth. Bring it to a boil after closing the lid. You have to skim out the foam from the surface once the boiling starts. Then, add the carrot and cook for another five minutes. 4. The carrot will become tender by then. Add salt and soy sauce. Then, add the well-drained rice and the shiitake mushrooms.

Cover the pot and cook for ten more minutes. 5. Whisk the egg in a small-sized bowl. On the surface of the soup, drizzle the beaten egg, and this will give the soup an overall fluffy texture. 6. Add sesame seeds and green onions and season with white pepper powder. Serve immediately.

Okayu Total Prep & Cooking Time: 1 hour 10 minutes Yields: 2 serving Nutrition Facts: Calories: 174 | Carbs: 38g | Protein: 3g | Fat: 0g | Fiber: 1g Ingredients: Half a teaspoon of salt Three cups of water Half a cup of short-grain rice (Japanese style) Optional – ume pickles, sesame seeds, and green onion Method: 1. First, wash the rice and drain it properly. Take a heavybottomed pot and in it, add rice and three cups of water. Allow the mixture to sit for half an hour. 2. Now, cover the pot and put it on the oven. Bring the mixture to a boil. Now, turn the flame to low and cook for an additional thirty minutes. 3. Turn off the flame, and allow it to steam for about ten minutes but don’t uncover. 4. In separate bowls, add the toppings of your choice and season the okayu with an appropriate amount of salt.

Ochazuke Total Prep & Cooking Time: 30 minutes Yields: 1 serving Nutrition Facts: Calories: 323 | Carbs: 47.8g | Protein: 20.9g | Fat: 4.8g | Fiber: 0.7g Ingredients: One cup of green tea (hot) Three-quarter cups of Japanese rice (cooked) Two tbsps. of chopped cilantro or mitsuba A quarter tsp. of sesame seeds One tsp. of bubu arare Two tsps. of nori seaweed (shredded) A quarter lb. of salmon fillet Optional – Soy sauce and wasabi Method: 1. Take the salmon fillet and sprinkle salt on both sides of it. Cover the baking tray with parchment paper and keep the salmon fillets on it. 2. Set broil settings on your oven and adjust the rack at the topmost position. Broil the fillets for about twelve minutes. Flake the fillets with a fork. 3. Take a bowl and put the rice in it. Cover about three-quarters of the rice with green tea. 4. Add the desired toppings and serve.

TakikomiGohan Total Prep & Cooking Time: 1 hour 20 minutes Yields: 4 servings Nutrition Facts: Calories: 365 | Carbs: 69.7g | Protein: 10g | Fat: 4.3g | Fiber: 2g Ingredients: Two ounces of carrots One unit of aburaage One-third pack of konnyaku Half a cup of water Three shiitake mushrooms (dried) Two cups of Japanese rice One ounce of gobo or burdock root Mitsuba 1.5 cups of dashi One chicken thigh (skinless, boneless) 1.5 tbsps each of Soy sauce Mirin Method: 1. In a large-sized bowl, wash the rice gently. Then, allow it to soak for an hour. After that, take a sieve and transfer the soaked rice to it. Drain it entirely for a period of at least fifteen minutes. Then, take a rice cooker and add this drained rice to it. 2. Soak the mushrooms in water for about fifteen minutes. 3. Take a small-sized saucepan, and in it, add two cups of water. Boil the water and add the konnyaku. Cook it for a minute or two and then add the aburaage. Cook it for a minute and then place it on a plate. You can now discard the water. 4. Use a knife to shave the gobo. Then, from the tip of the gobo, make a cross slit. Now, shave it just like you sharpen a pencil and soak it immediately in a bowl of water.

5. Cut thin slices of from the carrot and do the same with the konnyaku and aburaage. Take the chicken thigh and cut small chunks from it too. Remove the stem of the mushrooms and form thin slices from the caps. 6. The shiitake dashi has to be strained, and then the strained liquid has to be added to the rice cooker. Add the mirin and soy sauce to the rice. 7. Add the shiitake dashi and dashi mixture into the rice as well. 8. Add the chicken and cook the rice without mixing anything. 9. Once the rice is cooked, add the veggies and stir everything very gentle with a rice paddle. 10. top.

Before serving, sprinkle finely chopped mitsuba on

Yaki Onigiri Total Prep & Cooking Time: 30 minutes Yields: 6 rice balls Nutrition Facts: Calories: 140 | Carbs: 29g | Protein: 2g | Fat: 1g | Fiber: 1g Ingredients: Canola oil Two cups of uncooked Japanese rice (use rice-cooker cups for measurement) Kosher salt as per taste Soy sauce Water Method: 1. Use a rice cooker for cooking the rice. Allow it to cool down. 2. Wet your palms, sprinkle some salt on them, take half a cup of rice, and form triangular shapes or onigiri. Don’t squeeze on the rice too much. 3. Add oil on a cast iron skillet and place it on medium flame. 4. Grill the onigiri in the skillet. Work each side at a time until they turn golden brown in color. 5. Brush all sides of the onigiri with soy sauce and rotate them so that they become crispy. Keep an eye on them so that you don’t burn them. Serve hot!

Spam Onigirazu Total Prep & Cooking Time: 30 minutes Yields: 6 servings Nutrition Facts: Calories: 266 | Carbs: 35g | Protein: 11g | Fat: 6g | Fiber: 0g Ingredients: One SPAM product Six eggs (large-sized) Six lettuce leaves Six sheets of nori One tbsp. of canola oil One tbsp. of furikake Three cups of Japanese rice (cooked) Kosher salt For the seasonings: One tbsp. each of Soy sauce Sake Mirin Method: 1. Heat oil in a frying pan and cook the eggs the way you prefer them. Once done, transfer to a plate. 2. Cut the spam into quarter-inch pieces. Add these slices to the pan and cook them until both sides have adequately become browned. Take them out on a plate once they are done. 3. Now, turn down the flame and add the seasonings. Mix well. Add the spam slices into the pan again. 4. On your working surface, keep a plastic wrap, and on top of it, place a sheet of nori seaweed. Spread rice thinly and make sure it has a square shape. Sprinkle furikake and kosher salt on top. Then, add the fried egg followed by the spam.

5. After that, place a leaf of lettuce and, finally, cover with another thin layer of rice. If you have been using anonigirazu mold for the process, press down the lid slightly and take it back up. Fold the sheets and cover it properly. Use a knife to cut through the center and serve.

Seikhan Total Prep & Cooking Time: 9 hours 5 minutes Yields: 5 servings Nutrition Facts: Calories: 284 | Carbs: 128g | Protein: 14g | Fat: 2g | Fiber: 7g Ingredients: Half a cup each of Uncooked Japanese rice Azuki beans Half a tsp. of kosher salt 2.5 cups of water Three cups of Mochigome or sweet rice Optional – toasted sesame seeds Method: 1. Soak the azuki beans (for about half a day) after washing them thoroughly. 2. Take a bowl and combine the Japanese rice and Mochigome together and wash them. Drain them. 3. In a small-sized pot, add the azuki beans and then pour just as much water as is needed to cover the beans. Boil the beans. Once they start boiling, turn off the flame and drain them. 4. Place the beans in the same pot again and add 2.5 cups of water. Boil them. Cover the lid and allow them to simmer for fifteen minutes. Reserve the water and beans in separate bowls. The bowl containing the beans will have to be covered by a plastic wrap, and then you have to allow them to cool down. 5. In a rice cooker, add the rice and also add the reserved water from the beans. Then, season with salt and add the beans too. Once they have been cooked, allow them to rest for fifteen minutes with the lid closed. Sprinkle some toasted sesame seeds before serving.

TamagoKakeGohan Total Prep & Cooking Time: 5 minutes Yields: 1 serving Nutrition Facts: Calories: 282 | Carbs: 46g | Protein: 11g | Fat: 5g | Fiber: 1g Ingredients: One egg (keep another egg for optional egg yolk) One cup of Japanese rice (cooked) Kosher salt Soy sauce Mirin MSG powder Torn nori Furikake Hondashi Method: 1. First, add the rice to a bowl of your choice and make a hole or indentation right at the center. 2. Take the egg and break it at the center. Add the seasonings. Stir properly so that the egg is well incorporated and becomes fluffy. 3. Sprinkle nori and furikake on top and serve. You can add another egg yolk on top if you want.

KuriGohan Total Prep & Cooking Time: 1 hour 45 minutes Yields: 5 servings Nutrition Facts: Calories: 264 | Carbs: 57g | Protein: 4.5g | Fat: 0.6g | Fiber: 1.8g Ingredients: One tablespoon of sake A quarter cup of sweet rice Two cups of short-grain rice (uncooked, Japanese style) 20-25 units of chestnuts One tsp. of kosher salt 2.5 cups of water For toppings: Kosher salt Black sesame seeds (toasted) Method: 1. Wash the rice thoroughly and then allow it to soak in water for half an hour. After that, drain the rice for about fifteen minutes. 2. Boil water in a medium-sized pot. Add the chestnuts. Cover the pot and once boiling starts, put off the flame and keep the pot covered for half an hour. Then, drain them. 3. Peel the chestnut shells and then keep them soaked in water for about ten minutes. 4. Take a heavy bottom pot and in it, add the water, rice, salt, and sake. Lastly, add the chestnuts. Boil the rice and once it boils, keep the flame at low and keep the rice covered for about fifteen minutes. Allow the rice to steam after that for about ten minutes or so. Using a rice paddle, fluff the rice. 5. Sprinkle sesame seeds and salt on top before serving.

MameGohan Total Prep & Cooking Time: 1 hour and 10 minutes Yields: 4 servings Nutrition Facts: Calories: 246 | Carbs: 48g | Protein: 6g | Fat: 1g | Fiber: 0g Ingredients: One kombu Half a tablespoon of sake Two-third of a cup of green peas, rinsed and drained Two cups of Japanese short-grain rice, rinsed and drained Half a teaspoon of Kosher salt Method: 1. Boil two cups of water with half a teaspoon of salt in a medium-size saucepan. Add in the green peas and let it cook for four minutes, so that they are soft yet firm. Turn off the heat and allow it to cool down in the cooking water. 2. After they cool down, pour one cup of the cooking liquid and reserve it for later use. 3. Add the drained rice in a rice cooker bowl and then add the cup of the reserved liquid. Add sake, salt, and kombu. Add in the required extra water and start cooking the rice. 4. Discard the kombu once the rice is cooked. 5. Then, add in the peas and stir to mix it with the rice. Transfer the rice into an airtight container and serve it whenever you like.

Matsutake Gohan Total Prep & Cooking Time: 1 hour 10 minutes Yields: Six servings Nutrition Facts: Calories: 50 | Crabs: 6g | Protein: 2g | Fat: 1g | Fiber: 1g Ingredients: Three cups of Japanese, cooked rice (the cups must be of the size of rice cooker cups) Two and a half cups of dashi Seven ounces of mushrooms (matsutake) Mitsuba to garnish (this is Japanese parsley) For the seasonings: One tablespoon of sake Three tablespoons of soy sauce Two tablespoons of mirin Method: 1. Thoroughly wash the rice under running water and then drain the water. 2. Clean the mushrooms of any dirt with a clean towel (avoid washing them). Trim off its stalks. Slice them vertically into one-eighth-inch pieces. 3. Add the seasonings – sake, soy sauce, and mirin) and the rice into a cooker and pour some dashi until it comes to three cups measurement. 4. Form a layer of the mushroom on the rice layer and start to cook. It is better to soak the rice for thirty minutes before putting them into the rice cooker. 5. After you have prepared the rice, take them out—place on a serving plate and mix, tossing them gently and garnish with mitsuba.

Mini Okonomiyaki Total Prep & Cooking Time: 55 minutes Yields: Twelve servings Nutrition Facts: Calories: 570 | Carbs: 23g | Protein: 14g | Fat: 10g | Fiber: 7.2g Ingredients: Two large-sized zucchini (grated coarsely) Two-third cups of flour (plain) Two eggs (beaten lightly) Kewpie mayonnaise Two tbsps. each of Barbeque sauce Olive oil Ginger (Japanese pickled) One tbsp. of grated onion One tsp. of baking powder Togarashi (optional) Method: 1. Take a bowl and add onion and the grated zucchini along with a tsp. of salt to it. Toss well and allow it to sit for about twenty minutes. It will make the veggies lose the extra water. You will have to discard this water later. 2. Take another bowl and fill it with the baking powder and flour. Then add eggs and about two tablespoons of water (cold) and add the seasonings. Whisk the contents slowly to form a thickened and smooth paste. Put the zucchini mixture and combine well. 3. Place a pan over moderate heat and add oil to it. After the oil starts to boil, add the batter with the help of a tablespoon and cook them for three minutes (each side). Cook thoroughly to bring golden brown tinge on each of them. Repeat the same

with the remaining batter. 4. Place the pancakes on a serving plate and then top with barbeque sauce, togarashi, and the pickled ginger strips dipped in mayonnaise. Enjoy it.

Chapter 3: Vegetable Recipes Japanese meals consist of a wide variety of vegetables, and they also have different kinds of salads and vegetarian side dishes. In this chapter, I am going to list some easy recipes for you.

Spinach Ohitashi Total Prep & Cooking Time: 1 hour 20 minutes Yields: 4 servings Nutrition Facts: Calories: 45 | Carbs: 15g | Protein: 4g | Fat: 1g | Fiber: 3g Ingredients: A bunch of spinach Kosher salt For the seasonings: One tablespoon each of Usukuchi Mirin For the Kombu Dashi: One Kombu (which is basically dried kelp) Half a cup of water For the toppings: For non-vegetarian or non-vegan option - Katsuobushi For vegan or vegetarian option - Toasted sesame seeds Method: 1. First, make kombu dashi by boiling Kombu in water. Then, add usukuchi soy sauce and mirin in the kombu dashi. Mix well, bring the water to a boil, and then turn off the flame.

2. Rinse the spinach leaves thoroughly. Add them to a pot of water. Season with salt and cook it for two minutes. Pick it up once it is done. Allow the leaves to cool by placing them in iced water. Squeeze the water out of the leaves once they are cool. Cut the spinach and squeeze them once more. 3. Now, place the spinach in a container that is air-tight and then, add the sauce over it. Allow the spinach to soak in the air-tight container in the refrigerator for at least an hour. 4. Serve with toppings of your choice.

KinpiraRenkon Total Prep & Cooking Time: 30 minutes Yields: 4 servings Nutrition Facts: Calories: 25 | Carbs: 4g | Protein: 0g | Fat: 0g | Fiber: 0g Ingredients: Renkon or lotus root (3 inches) One tsp. of rice vinegar One cup of water Half a tablespoon of white sesame seeds (toasted) One tablespoon of roasted sesame oil One red chili pepper (dried) For the seasonings: Half a tablespoon of sugar One tablespoon each of Mirin Sake Soy sauce Method: 1. Cut the root of lotus in half after you have peeled it. Make thin slices. Take a cup of water in a bowl and add the vinegar in it. Soak these root slices in the water for about five minutes and then drain. 2. Cut small pieces of the chili pepper and discard the seeds. 3. Take a large skillet and, in it, heat the oil. Stir fry the lotus roots. After a while, they will become translucent, and that is when you will add sugar, mirin, and sake. Wait until you don’t get any more alcohol smell. 4. Then, add soy sauce and red chili pepper and combine everything. Once the liquid has been totally absorbed, add the sesame seeds. Keep tossing everything. You can either serve it

chilled or lukewarm.

Kinpira Gobo Total Prep & Cooking Time: 30 minutes Yields: 4 servings Nutrition Facts: Calories: 97 | Carbs: 14g | Protein: 1.2g | Fat: 3g | Fiber: 2.7g Ingredients: One tablespoon of canola oil One-third of carrot One burdock root or gobo One tablespoon of white sesame seeds (toasted) Two teaspoons of sesame oil (roasted) Ichimi Togarashi For garnishing: Optional – Korean chili thread For the seasonings: One and a half tablespoons of soy sauce One tablespoon each of Mirin Sugar Two tablespoons of sake A three-quarter cup of dashi Method: 1. Use a knife to scrape the outer skin of the gobo. Then make pieces of two inches each. Then, each of these pieces will then have to be chopped into thin strips. Soak these strips in vinegar water, but make sure you change the water for at least three times. Similarly, cut the carrots. 2. Heat oil on medium flame in a frying pan. Add the gobo and stir fry them. After a few minutes, add the carrots. Add the seasonings too.

3. Keep cooking until all the liquid has evaporated. Then, sprinkle sesame seeds and add sesame oil. Add the Ichimi Togarashi as well. Serve!

Sunomono Total Prep & Cooking Time: 15 minutes Yields: 4 servings Nutrition Facts: Calories: 46 | Carbs: 4g | Protein: 1g | Fat: 2g | Fiber: 1g Ingredients: Half a tablespoon of white sesame seeds (toasted) One tablespoon of dried wakame seaweed Half a teaspoon of kosher salt Two Japanese cucumbers For the seasonings: Two tablespoons of sugar (granulated) Four tablespoons of rice vinegar Half a teaspoon of soy sauce Kosher salt as per taste Method: 1. Take a small-sized bowl, and in it, add the seasonings. Whisk everything properly. In case you feel that the vinegar is too strong for you, you can use dashi to dilute it. 2. Take another bowl, and add some water in it that is enough to soak the wakame seaweed. Keep it for ten minutes. 3. Create strips of cucumbers and then cut them into round-shaped pieces. Rub kosher salt against these cucumber pieces and set them aside. 4. Squeeze out water from the cucumber and the wakame seaweed. Coat both with the seasoning mix. 5. Serve in a bowl with sesame seeds sprinkled on top.

Simmered Kabocha Squash Total Prep & Cooking Time: 1 hour 15 minutes Yields: 4 servings Nutrition Facts: Calories: 49 | Carbs: 12g | Protein: 1.8g | Fat: 0.2g | Fiber: 2.7g Ingredients: One-inch ginger Half a kabocha (almost one pound) For the seasonings: Two teaspoons of soy sauce Two tablespoons of sake One tablespoon of sugar A pinch of kosher salt For the katsuo dashi: Two packs of katsuobushi 1.75 cups of water Method: 1. First, boil the water in a pot and then add katsuobushi. Mix well and then set the pot aside for fifteen minutes. After that, using a fine sieve, strain the katsuobushi. Your katsuo dashi is ready and set it aside. 2. Remove the pith and seeds from the kabocha and microwave it for two minutes. Make wedges of two inches each. Choose a pot in which you can place all the pieces of kabocha pieces together in a single layer (the skin side should be facing down). 3. Then, add the sake, sugar, and dashi. Mix the seasonings well by swirling the pot. If three-quarters of the kabocha is not covered by the liquid, add some more water and boil. 4. Maintain simmering once the water starts boiling. Use an

otoshibuta to cover the pot and cook the kabocha for half an hour. Then, allow it to cool for another half an hour. 5. Form thin julienned strips from the ginger. Soak these pieces in cold water for a minute and then drain them. Serve the kabocha with ginger.

Pickled Tomatoes Total Prep & Cooking Time: 1 hour 15 minutes Yields: 4 servings Nutrition Facts: Calories: 49 | Carbs: 12g | Protein: 1.8g | Fat: 0.2g | Fiber: 2.7g Ingredients: Half an onion Two tomatoes For garnishing – parsley For the marinade: Four tablespoons of sugar One cup of rice vinegar Half a cup of dashi Two teaspoons of kosher salt One tablespoon of soy sauce Method: 1. You will need a jar in which you can fit in all the tomatoes. Then, in the jar, add the ingredients of the marinade and mix well. 2. Make an X-shaped slit on the skin of the tomatoes and place them in boiling water. Blanch them for about fifteen seconds. Halfway through the process, you need to flip them over. 3. Then, allow them to cool down by dunking in cold water. Use your fingers to peel the skin of the tomatoes. 4. Now, place the peeled tomatoes in the jar containing the marinade and refrigerate it for at least three hours. 5. Before serving, you can mince the onion and add it as toppings along with some chopped parsley.

Spicy Bean Sprout Salad Total Prep & Cooking Time: 8 minutes Yields: 4 servings Nutrition Facts: Calories: 6 | Carbs: 0g | Protein: 0g | Fat: 0g | Fiber: 0g Ingredients: One tablespoon of black and white sesame seeds (toasted) Twelve ounces of bean sprouts Chopped scallions/green onion for garnishing For the seasonings: 1.5 teaspoons each of Soy sauce Kosher salt Shichimi Togarashi Two tablespoons of roasted sesame oil Freshly ground black pepper Method: 1. Boil the bean sprouts for a couple of minutes in a large pot containing water. After that, drain the water. 2. In a large bowl, add all the seasonings and combine them well. 3. Then, add the boiled bean sprouts to the bowl of seasonings and mix everything together. 4. Add the sesame seeds on top. If you want, you can garnish with scallion. This dish can be refrigerated for up to three days.

Eggplant Agebitashi Total Prep & Cooking Time: 30 minutes Yields: 4 servings Nutrition Facts: Calories: 142 | Carbs: 9g | Protein: 2g | Fat: 11g | Fiber: 0g Ingredients: Two inches of daikon radish Two cups of canola oil Two units of Japanese eggplant One inch of ginger One scallion/green onion One pack of katsuobushi For the sauce: A three-quarter cup of dashi One heaping tablespoon of sugar Three tablespoons each of Gluten-free soy sauce Sake Mirin Method: 1. Combine all the ingredients of the sauce in a saucepan and mix them well. Boil the mixture and then turn off the flame. 2. Add oil to a deep-frying saucepan and bring the temperature to 320 degrees F. You can check the temperature by dipping chopsticks in the oil, and if bubbles are forming, then you will know that the right temperature has reached. 3. Meanwhile, prepare the eggplants. Make diagonal incisions and then cut at least three to four sections from each eggplant. Deep fry each piece for at least 2.5 minutes with the skin face down. Use a wire rack to drain the eggplant pieces. 4. Now, transfer all the fired pieces in a rimmed baking dish and

pour the sauce evenly over them. Allow the sauce to get absorbed for an hour. You can serve it chilled. 5. When you serve the eggplant, sprinkle grated katsuobushi on top along with grated ginger and daikon too. Pour some more sauce, and if you want, garnish with chopped scallions.

Kabocha Gratin Total Prep & Cooking Time: 1 hour 15 minutes Yields: 8 servings Nutrition Facts: Calories: 273 | Carbs: 31g | Protein: 7g | Fat: 13g | Fiber: 2.5g Ingredients: One tablespoon of unsalted butter Half a cup of Gruyere cheese A quarter cup of Japanese breadcrumbs One garlic clove Half a unit each of Onion Kabocha 1.5 tablespoons each of Miso Extra-virgin olive oil Freshly ground black pepper Kosher salt One cup of water One package each of Shimeji mushrooms King oyster mushrooms For the white sauce: 3.3 cups of whole milk Half a cup of all-purpose flour Four tablespoons of unsalted butter One-eighth teaspoon of white pepper powder A quarter teaspoon of freshly grated nutmeg Kosher salt For garnishing – parsley or chives

Method: 1. Remove the pith and seeds of the kabocha and microwave it for a couple of minutes. Peel the skin and cut wedges. Make small chunks about an inch in size. 2. Slice both garlic and onion in thin strips. 3. The bottom of the Shimeji mushrooms will have to be discarded, and you can separate the pieces of mushrooms with the help of your hands. 4. Take the oyster mushrooms and slice them into pieces of about twoinches each. For making the white sauce: 1. Melt the butter on low flame in a large pot and then mix the flour in it. Brown the flour and keep stirring for a couple of minutes. 2. Then, add the milk gradually and keep stirring so that no lumps are formed in the sauce. 3. Season with nutmeg, white pepper, and kosher salt. 4. Keep stirring and cook the sauce for about fifteen minutes, and by the end of it, the sauce will become thickened. For cooking the kabocha: 1. Heat the oil in a frying pan and then sauté the onion and garlic. 2. After that, add both the shimeji and oyster mushrooms and cook for about four minutes. 3. Once they become soft, add the miso. Stir properly. 4. Then, add a cup of water and the kabocha and allow the mixture to steam. Keep the pan covered and cook for approximately ten minutes.

For assembling: 1. Now, add the white sauce to the kabocha and season with black pepper and salt if it tastes bland. 2. Grease your baking dish and then transfer this mixture into it. 3. Spread grated Gruyere cheese on top and also add some breadcrumbs. 4. Bake the prepared dish for about five minutes at 500 degrees F, and the top should become golden brown. 5. Once done, remove from the oven and cool it for five minutes. Before serving, sprinkle some chives on top.

Daigaku Imo Total Prep & Cooking Time: 50 minutes Yields: 4 servings Nutrition Facts: Calories: 184 | Carbs: 0g | Protein: 0g | Fat: 6g | Fiber: 0g Ingredients: 11 ounces of Satsumaimo or Japanese sweet potatoes Five tablespoons of sugar Three tablespoons of canola oil One teaspoon of black sesame seeds (toasted) A quarter teaspoon each of Rice vinegar Soy sauce Method: 1. Without peeling the skin, wash the sweet potatoes. 2. Cut the potatoes diagonally in a unique Japanese technique which is known as Rangiri. 3. Then, take some water in a bowl and soak these cut potatoes in it for fifteen minutes. 4. In the frying pan, add oil, sugar, soy sauce, and rice vinegar, and combine them well but do not heat the pan. 5. Now, use a paper towel to dry the potatoes and place them in the pan. 6. Use a linen cloth to cover the lid of the pan. It will ensure that the droplets of water do not fall into the pan. Place the lid on the pan. 7. If you hear bubbling sounds, turn down the flame. Open the lid after every couple of minutes and keep turning the potatoes. It will take you approximately ten minutes for this process to be over.

8. Before serving, sprinkle some toasted black sesame seeds on top of the sweet potatoes.

Carrot Ginger Dressing Total Prep & Cooking Time: 10 minutes Yields: 6 servings Nutrition Facts: Calories: 49 | Carbs: 2g | Protein: 0.5g | Fat: 4.5g | Fiber: 0.1g Ingredients: One and a half tablespoons of sugar One inch of ginger A quarter portion of an onion One carrot One tablespoon of miso A quarter teaspoon of kosher salt Half a cup of rice vinegar One teaspoon of roasted sesame oil Freshly ground black pepper A quarter cup of canola oil Method: 1. Chop the carrot into small pieces after peeling it. Then, chop the onion too. 2. Remove the skin of the ginger and cut small pieces from it. 3. Put everything in the food processor and make a fine puree. 4. Then, add pepper, salt, miso, and sugar. 5. Add rice vinegar, sesame oil, and canola oil. 6. Process the mixture again and make sure it is completely smooth. 7. Serve the dressing over any green salad of your choice.

Edamame Shichimi Total Prep & Cooking Time: 10 minutes Yields: 1 serving Nutrition Facts: Calories: 90 | Carbs: 4.5g | Protein: 6.7g | Fat: 3.4g | Fiber: 0.1g Ingredients: 1 lb. of frozen edamame One tbsp. of sesame oil (toasted) 3-4 tbsps. of kosher salt (this is specifically for boiling the edamame) 2-3 tsps. of shichimi togarashi One tsp. of kosher salt Method: 1. Follow the directions mentioned on the package for preparing the edamame. Drain and pour them in a bowl. 2. Add the rest of the ingredients. 3. Toss well and taste if the seasonings are alright. 4. If needed, add a bit more kosher salt.

Hijiki No Nimono Total Prep & Cooking Time: 50 minutes Yields: 4 servings Nutrition Facts: Calories: 124 | Carbs: 19g | Protein: 2g | Fat: 7g | Fiber: 1g Ingredients: Two aburaage Two cups of dashi Four cups of water Half a cup of hijiki seaweed (dried) Three ounces each of Carrot Konnyaku 1.3 ounces of lotus root (pre-boiled) One-third cup of shelled edamame One tablespoon of canola oil For the seasonings: Four tablespoons each of Soy sauce Mirin Two tablespoons of sugar Method: 1. Take four cups of water in a bowl and soak the dried hijiki in it for at least half an hour. Use a fine sieve to drain. 2. In a saucepan, boil some water and then pour the boiling water over the aburaage. Slice the aburaage into thin slices. 3. In a small pot, add the konnyaku and water and boil them for about three minutes. 4. Julienne the carrots and also make thin slices from the lotus

root. 5. In a medium-sized pot, heat the oil. Add the lotus root and carrots, and cook them. 6. After that, add the hijiki, aburaage, and the konnyaku too. Mix everything properly. Now, add the dashi and bring the mixture to a boil. 7. Once it starts boiling, add the seasonings and cover the pot— Cook for about half an hour. 8. Add the edamame. Cook until the sauce has reduced and then serve.

Okra Ohitashi Total Prep Time: 15 minutes Yields: 3 servings Nutrition Facts: Calories: 50 | Carbs: 3.6g | Protein: 1g | Fat: 0.2g | Fiber: 2g Ingredients: Dried bonito flakes Half teaspoon kosher salt Ten okras For the marinade: Two tablespoons each of Mirin Usukuchi soy sauce One cup dashi Method: 1. At first, remove the tail end of the okras. Then peel off the hard portion present around the okra end. 2. Boil some water. On the other hand, sprinkle kosher salt over the okras. It removes the bitterness and also brightens the color. 3. Add the okras into the boiling water and allow it to blanch for about one to two minutes. 4. Drain the water and put the okras in iced water, and allow them to cool. After cooling, remove them from water and squeeze out the excess water. 5. Take a small saucepan and add mirin. Allow the alcohol to evaporate for about one to two minutes. 6. When the alcohol smell disappears, add the soy sauce and dashi. Bring it to a boil, turn off the heat, and keep it aside.

7. Place the okras in a glass baking dish. Pour the marinade into the dish while it’s still warm. Leave it for 1 to 2 hours at room temperature. 8. Take a plate, place the okras, drizzle a little marinade, and lastly, sprinkle some dried bonito flakes before serving.

Japanese Pickled Cabbage Total Prep & Cooking Time: 2 hours 10 minutes Yields: Four servings Nutrition Facts: Calories: 45 | Carbs: 8.5g | Protein: 2.4g | Fat: 0.2g | Fiber: 4.7g Ingredients: Half a head of cabbage (ten ounces) One chili pepper (red and dried) One and a quarter teaspoon of salt Half a cucumber (two ounces) One dried kelp Kombu (1-inch x3-inch) For the toppings: Soy sauce White seeds of sesame (toasted) Method: 1. Remove the core of cabbage and slice into two-inch pieces. 2. Chop cucumber into half, vertically slice the halves, and then cut the pieces diagonally. 3. Slice the chili into rings, and it is better if you remove the seeds to make the dish less spicy. 4. Roast the Kombu to make them tender and then slice them. 5. Take a plastic bag, fill with the ingredients, and add the salt. 6. Mix the salt with ingredients to coat them properly and close the bag tightly, removing the air. 7. Press the bag so that it touches the pickle and then store it in the refrigerator for three hours. 8. Take out the bag and drain out excess water from the pickled cabbage.

9. Pour some soy sauce and few sesame seeds and enjoy.

Chapter 4: Poultry Recipes Japanese Potato and Egg Salad Total Prep & Cooking Time: 35 minutes Yields: 6 servings Nutrition Facts: Calories: 267 | Carbs: 32g | Protein: 2g | Fat: 14g | Fiber: 2g Ingredients: Two inches of English cucumber Two units of russet potatoes One-third cup of Japanese mayonnaise A quarter cup of corns 2.5 inches of carrot One egg (large-sized) Half a teaspoon of kosher salt Black pepper (freshly ground) Method: 1. Dice the potatoes after peeling. Boil the potatoes in a pot of water over a high flame. It will take about ten minutes. Drain the water. 2. Place the pot back on the oven and keep the heat on medium. Evaporate moisture from the potatoes. Make sure you don’t burn them. Remove the pot when there is no more liquid left. 3. Mash the potatoes, but at the same time, keep them chunky— season with salt. 4. Boil an egg and mash it too. 5. Slice the carrots into thin pieces. Microwave the pieces in a bowl of water for a couple of minutes. Drain and allow them to cool. 6. Make quarter size pieces from the cucumber. Boil the corn.

7. In the bowl containing the mashed potatoes, add the veggies. Add some freshly ground pepper as well. Mix everything after adding mayonnaise. Finally, add the mashed boiled eggs. 8. Refrigerate the mixture for an hour before serving.

Chicken Meatballs Total Prep & Cooking Time: 45 minutes Yields: 20 meatballs Nutrition Facts: Calories: 51 | Carbs: 5g | Protein: 2.6g | Fat: 1.5g | Fiber: 0.5g Ingredients: Half an onion One pound of ground chicken A quarter teaspoon of black pepper (freshly ground) Half a teaspoon of kosher salt Three tablespoons of panko One egg (large-sized) Water (will be required for steaming) One tablespoon each of Sake Cornstarch For the sauce: One tablespoon of sake Six tablespoons of ketchup One teaspoon of cornstarch Two tablespoons each of Sugar Rice vinegar Four tablespoons each of Soy sauce Mirin Method: For making the sauce: 1. In a small-sized bowl, mix all the ingredients of the sauce.

2. Whisk well and keep it aside. For making the meatballs: 1. Take the onion and mince it. 2. Combine the following ingredients in a bowl – chicken, egg, onion, cornstarch, sake, panko, black pepper, and kosher salt. Knead the mixture. 3. Make small balls from the mixture by applying some oil on your hands. 4. Line a baking sheet with a parchment paper and keep the prepared balls on it. Keep in the refrigerator for fifteen minutes. 5. In a frying pan, add water (approximately half an inch along the sides). Place the meatballs in it. 6. Cover the pan and cook the meatballs for five minutes. After that, remove the lid and allow the remaining water to evaporate. 7. Keep turning the meatballs from time to time. When the water has entirely evaporated, you will notice that the meatballs have started to turn brown. 8. Now, add the sauce and make sure all the meatballs are properly coated. Once done, serve and enjoy.

Miso Chicken Total Prep & Cooking Time: 25 minutes Yields: 5 servings Nutrition Facts: Calories: 294 | Carbs: 2.1g | Protein: 35g | Fat: 5.8g | Fiber: 0.1g Ingredients: Five tablespoons of miso sauce Five chicken thighs (skin-on, boneless) One tablespoon of canola oil For the sauce: One tablespoon of water One tablespoon of miso sauce For the toppings: One scallion/green onion (chopped) One teaspoon of white sesame seeds (toasted) Method: 1. After pricking the chicken pieces with a knife, place them in a Ziploc bag along with the miso sauce. Shake well and rub the chicken so that they are well coated. Keep the bag in the refrigerator for a day. 2. On the following day, take the chicken out and remove the miso sauce from the surface with paper towels. 3. Add oil to a frying pan and place the chicken with their skin sides facing downwards. Now, turn the flame to medium. Cook them slowly for about seven minutes, and in between, use a spatula to press down on the chicken. Once the chicken is brown on the edges, flip it. Cook the other side equally for about five minutes. 4. Now, it is time to make the sauce. Wipe the pan clean and then

add the miso sauce. For every chicken thigh, one tbsp. of water + one tbsp. of miso sauce is what you need. Simmer the sauce and then turn off the flame. 5. Cut the chicken thighs into half an inch pieces and serve over steamed rice. On top, drizzle the miso sauce and sprinkle some scallions and sesame seeds on top.

Honey Soy Chicken Total Prep & Cooking Time: 1 hour Yields: 3 servings Nutrition Facts: Calories: 329 | Carbs: 47g | Protein: 15g | Fat: 7g | Fiber: 2.5g Ingredients: 1.5 pounds chicken drumettes Freshly ground black pepper Kosher salt For the seasonings: Two tablespoons of sake Four tablespoons each of Soy sauce Honey Method: 1. Use cold water to rinse the chicken pieces and then pat them dry. 2. Take a Ziploc bag and add all the seasonings to it. 3. Use a fork to prick the drummettes and then use pepper and salt to season them. 4. Put these chicken pieces in the Ziploc bag too. Zip the bag up and rub them nicely from the outside. It will ensure that the chicken drummettes are coated with the marinade. Keep them for at least an hour or better overnight. 5. Set the temperature of the oven to 425 degrees F and preheat. Arrange the chicken drummettes in the baking pan, and they should all be in one layer. Spread the marinade on top. Bake the preparation for about half an hour. 6. During the baking, baste the chicken drummettes twice. Serve immediately.

Chicken Tempura Total Prep & Cooking Time: 30 minutes Yields: 2 servings Nutrition Facts: Calories: 220 | Carbs: 15g | Protein: 13g | Fat: 12g | Fiber: 2g Ingredients: One knob of ginger One clove of garlic 0.75 pounds of chicken breast (skinless, boneless) One teaspoon of sake Two teaspoons of soy sauce A quarter teaspoon of kosher salt Freshly ground black pepper One egg (large-sized) One-third cup each of Water Cornstarch Cake flour 3-4 cups of canola oil For servings – Japanese Karashi hot mustard and ponzu Method: 1. Use a meat tenderizer to pound the chicken breasts. Cut long strips from the meat. 2. Grate the ginger and garlic. 3. Use soy sauce, sake, salt, and pepper to season the chicken pieces. 4. Once you rub the seasonings on to the chicken, add the garlic and ginger as well. Mix everything. 5. Take ice water in a large bowl and set a medium-sized bowl in it. Whisk the egg in the medium bowl.

6. Sift the cornstarch and flour into the egg with the help of a fine sieve. Now, add one-third cup of water into the mixture slowly and make sure you mix everything without any lumps. Be careful because you don’t want to overmix. 7. Use this batter to coat the piece of chicken. 8. In a deep fryer, heat oil. Batch fry the chicken pieces. 9. Serve your tempura chicken with Karashi mustard and ponzu on the side along with some shredded cabbage if you wish.

Chicken Teriyaki Total Prep Time: 55 minutes Yields: 2 servings Nutrition Facts: Calories: 130 | Carbs: 5g | Protein: 18g | Fat: 4g | Fiber: 1g Ingredients: One teaspoon canola oil Two tablespoons sake One tablespoon canola oil Ground black pepper Salt One pound of chicken thighs (skin-on and boneless) One-fourth onion One inch of ginger For the teriyaki sauce: Two tablespoons each of Water Soy sauce One tablespoon each of Sugar Mirin Sake Method: 1. Take a bowl and grate some ginger. Add in some juice. Then grate the onion and add to the bowl. 2. Take a separate bowl and add in the sake, mirin, sugar, soy sauce, and water for making the teriyaki sauce. 3. With the help of a fork, prick each side of the chicken, so that the flavor gets nicely absorbed. 4. Cut out the excess fat and skin. Season it with some salt and

pepper. 5. Take a non-stick pan over medium flame, add one tablespoon of oil, and heat it. Put the chicken keeping the skin side down. 6. Flip the chicken when the skin turns golden brown. Then add in sake. 7. Cover and cook for about 8 to 10 minutes over medium-low heat. 8. Transfer the chicken on a plate and remove the excess oil from the pan. 9. Heat one teaspoon of oil on the same pan and again place the chicken keeping the skin side down. 10. Add the prepared sauce and cook until it gets reduced to half. 11. Turn off the heat and cut the chicken into pieces. Drizzle some sauce over it and serve.

Teba Shio Total Prep & Cooking Time: 40 minutes Yields: 3 servings Nutrition Facts: Calories: 150 | Carbs: 2g | Protein: 15g | Fat: 10g | Fiber: 1g Ingredients: One and a half cups of sake Two pounds (about sixteen pieces) of chicken wings (drumettes or flats) Lemon (optional) Shichimi Togarashi (optional) Black pepper, freshly ground Sea or Kosher salt Method: 1. Place an aluminum foil on a baking sheet and keep the wire rack on top. Adjust the rack to the middle position. 2. Pour the sake in a large bowl and soak the chicken wings in it for about ten to fifteen minutes. Flip the wings once mid-way. 3. Use a paper towel to pat dry each wing and then keep them on the wire rack with the skin side up. 4. Sprinkle some black pepper and salt on both sides of the wings and place it with the skin side down. 5. Preheat the broiler on medium or high for about three minutes. Cook the wings in the broiler for about ten minutes. Then, take them out and flip them over. Cook for another ten minutes with the skin side up. 6. You can serve with some lemon wedges or shichimi togarashi on the side. Notes: You can also bake the wings if you don’t have a broiler—Bake in the oven for forty-five minutes at 200 degrees Celsius. The internal temperature of the chicken should be 165 degrees Fahrenheit for it to cook properly.

Oyakodon Total Prep & Cooking Time: 30 minutes Yields: 2 servings Nutrition Facts: Calories: 591 | Carbs: 78.7g | Protein: 42.8g | Fat: 7.6g | Fiber: 1.4g Ingredients: Two large eggs Half an onion, thinly sliced Two chicken thighs (boneless and skinless), cut diagonally into 1.5-inch pieces Three cups of Japanese short-grain rice (cooked), to serve One and a half tablespoons each of Soy sauce Sake Mirin Half a cup of dashi One and a half teaspoons of sugar A small bunch of Mitsuba, chopped Shichimi Togarashi (optional) Method: 1. Add the sugar, soy sauce, sake, mirin, and dashi in a bowl and mix them. 2. Oyakodon is typically cooked one serving at a time. You can Oyakodon pan or an eight-inch frying pan. 3. Add the onions in the pan in a single layer and then add in almost half to one-third of the seasoning mixture. Add in half of the chicken thighs and turn the heat to medium and bring the mixture to a boil. 4. When the mixture starts boiling, reduce the heat to mediumlow. Remove any scum or foam from the liquid, cover the pan and let it cook for five minutes so that the onions get soft and

the chicken is no longer pink. 5. Beat one egg and slowly add it to the onion and chicken. Cover and cook on medium-low until the egg is cooked according to your liking. 6. Before removing from the heat, add in the chopped mitsubi and pour the dish over a bowl of steamed rice. 7. Add a drizzle of the remaining sauce and serve immediately. You can also add Shichimi Togarashi if you want.

Tsukune Total Prep & Cooking Time: 35 minutes Yields: 16 meatballs Nutrition Facts: Calories: 66.4 | Carbs: 4.6g |Protein: 6.4g | Fat: 2g | Fiber: 0.2g Ingredients: One nori sheet, sliced into thin strips One teaspoon each of Black sesame seeds Castor sugar Lemon zest Ginger, grated One tablespoon each of White sesame seeds Barbecue sauce One clove of garlic, grated One small onion, grated One pound of chicken thighs (skinless), trimmed and chopped One egg white For the sauce: Two teaspoons of Worcestershire sauce Two tablespoons each of Oyster or barbecue sauce Tomato sauce

Method: 1. Preheat your oven to 180 degrees Celsius. Line a baking tray with parchment paper.

2. Mix the ingredients for the sauce in a bowl. 3. Add the chicken, sugar, barbecue sauce, ginger, garlic, onion, and half a teaspoon of salt in a food processor and whiz for a minute to get a smooth and sticky mixture. 4. Dampen your hands and make balls from the mixture and place them on the prepared baking tray—Bake for about ten minutes. 5. Take out the tray and brush the meatballs with half of the sauce. Add a sprinkle of sesame seeds and then bake for another ten minutes until they are cooked properly and become golden. 6. Add sixteen dollops of the sauce on a serving plate and keep the meatballs beside the sauce. Add the nori sheets and serve.

Soboro Don Total Prep & Cooking Time: 30 minutes Yields: 2-3 servings Nutrition Facts: Calories: 164 | Carbs: 13g | Protein: 24g | Fat: 1.4g | Fiber: 3.6g Ingredients: For the chicken: Two tablespoons of soy sauce One tablespoon each of Mirin Sake Canola oil One and a half tablespoons of sugar One teaspoon of ginger, grated along with its juice Half a pound of ground chicken For the scrambled eggs: One tablespoon each of Canola oil Sugar Two large eggs To serve: Beni shoga One-fourth of a cup of green peas (defrosted) Two servings of Japanese short-grain rice (cooked) Method: 1. Place a nonstick frying pan over medium heat and heat oil in it. Add in the ground chicken and cook until it’s no longer pink.

Break it up into small pieces with the help of a wooden spoon. 2. Add in the soy sauce, mirin, sugar, and sake and continue to break it up into smaller bits. Add in the ginger with its juice when the meat is broken into smaller bits. 3. Cook the chicken until almost all the liquid has evaporated. Pour it int a bowl and keep aside. 4. Whisk the eggs and sugar in a small bowl and prepare some long cooking chopsticks. 5. Place another frying pan over medium-low heat and add oil into it. Add in the whisked egg and break the egg into small pieces with the help of the chopsticks. Transfer it to a bowl once it’s cooked. 6. Add the steamed rice into serving bowls and add the peas, ground chicken, and scrambled egg as a topping. Garnish with pickled ginger and serve.

Chapter 5: Seafood Recipes Seafood dishes are also a staple in Japanese cuisine, and here, we are going to have a look at some of the easiest recipes.

Salmon Sashimi With Ginger Total Prep & Cooking Time: 20 minutes Yields: 4 servings Nutrition Facts: Calories: 164 | Carbs: 0g | Protein: 28g | Fat: 6g | Fiber: 0g Ingredients: 12 slices of salmon (each of two-inch squares, approximately 0.25 lb.) One tsp. each of Fresh orange juice Fresh lime juice A quarter cup of soy sauce (low-sodium variety + 2 tbsps. extra) One tbsp. of snipped chives 0.25 inches of ginger (sliced into thin strips) One tsp. of sesame oil Two tbsps. of grapeseed oil 1.5 tsps. of sesame seeds (roasted) Two tbsps. of cilantro leaves Method: 1. Mix the orange and lime juices along with the soy sauce (2 tbsps.) in a small bowl. 2. In another bowl, add the remaining soy sauce and toss the pieces of salmon in it. Allow it to stand for a minute. After that, drain. 3. Top the pieces of salmon with chives and ginger after keeping them on a plate.

4. Take a small-sized saucepan, and in it, heat both sesame oil and grapeseed oil. After two minutes, they must be smoking. 5. This mixture of oil has to be drizzled on top of the salmon pieces. Finally, add some of the citrusy-soy sauce on top and sprinkle cilantro leaves and sesame seeds on top before serving.

Spanner Crab Rice With Tobiko and Edamame Total Prep & Cooking Time: 15 minutes Yields: 4 servings Nutrition Facts: Calories: 397 | Carbs: 47g | Protein: 19g | Fat: 14g | Fiber: 1g Ingredients: Eight ounces of cooked spanner meat 14 ounces of whole edamame (frozen, podded, steamed) Three ounces of pickled daikon For serving – Tobiko orange, sliced long green shallots, and seasoned nori flakes For the crispy rice: Three cups of Japanese rice Half a cup of XO sauce One-third cup of light soy sauce A quarter cup of lemon juice One tablespoon of sesame oil Method: 1. Cook the crispy rice following the directions mentioned on the package. 2. Take a heavy frying pan and heat one tbsp. of oil in it. Add the cooked rice on the pan and spread it uniformly. 3. Cook the rice as it is for about eight minutes without stirring. It will make the rice turn golden and crispy. 4. After that, combine the lemon juice, XO sauce, and the soy sauce in a small-sized bowl and drizzle this sauce mixture on the rice. 5. Mix well so that everything is incorporated correctly. 6. Scatter the rice on a plate along with edamame, crab, nori, takuan, and shallots. Before serving, drizzle a bit of sesame oil

on top and also add some tobiko orange in the middle.

Salmon in Foil Total Prep & Cooking Time: 20 minutes Yields: 2 servings Nutrition Facts: Calories: 277 | Carbs: 5.3g | Protein: 25.3g | Fat: 17.1g | Fiber: 0.8g Ingredients: Two salmon fillets 1.8 ounces of shimeji mushrooms Half an onion Two inches of carrot Two strands of chives Two tablespoons of soy sauce One tablespoon of sake 1.5 tablespoons of unsalted butter Two shiitake mushrooms Method: 1. Season the fillets of salmon with salt and pepper. 2. Julienne the carrots and slice the onions into thin pieces. 3. The bottoms of both types of mushrooms have to be cut off, and then you can chop thin slices from the body. 4. Make small pieces from the chives. 5. Take two sheets of aluminum foil, each of which will be 12” x 12” in size. Coat them with butter. 6. Take half of the onion slices and spread it on one of the foils. On top of that, place the salmon fillet with its skin side facing down. 7. Then add both types of mushrooms and the carrots. 8. Add half a tablespoon each of butter and sake on top. 9. Fold the foil a few times so that there is no opening anywhere.

Repeat all the steps for the second foil as well. 10. Now, place both the wrapped salmon fillets in the frying pan and cook them for a couple of minutes on high flame after covering them. Then, cook them for ten more minutes on medium flame. 11. chives.

Before serving, top the salmon with soy sauce and

Buri Daikon Total Prep & Cooking Time: 1 hour and 20 minutes Yields: Four to six servings Nutrition Facts: Calories: 71 | Carbs: 13.7g | Protein: 2.7g | Fat: 0.2 | Fiber: 2.1g Ingredients: Half a yellowtail (with the head, about 2.4 pounds), or one small snapper (with the head), gutted and scaled Two teaspoons of kurosato One-fourth cup of mirin Half a cup of sake One-third cup of shoyu One and a quarter of an inch of ginger, thickly sliced Seven-inch daikon, peeled and cut into 1 ¼ inch discs Mitsuba leaves (optional) Yuzu zest, finely shredded (optional) Method: 1. Add five cups of cold water and ginger in a large saucepan and bring the mixture to a boil. Let it cook for forty minutes. 2. Add in the sugar, mirin, sake, and shoyu and cook for another twenty minutes. 3. In the meantime, prepare the fish by cutting it into two-inch pieces using a sharp knife. Season with salt and keep it in a colander for twenty minutes. Rinse away the impurities by pouring boiling water over it and then rinse properly under running water. 4. Put the cleaned fish into the pan and allow it to cook for another twenty minutes, so the daikon and fish turn soft and brownish. 5. Pour into a wide, deep bowl and add the yuzu and mitsubi leaves as a garnish and serve.

Ebi Fry Total Prep & Cooking Time: 40 minutes Yields: Four servings Nutrition Facts: Calories: 90 | Carbs: 60g | Protein: 11g | Fat: 8g | Fiber: 0g Ingredients: Canola oil for deep frying One egg gently whisked One-fourth cup of all-purpose flour One cup of Japanese panko breadcrumbs Twelve shrimps (large), deveined with tails intact For the tartar sauce: Four tablespoons of mayonnaise Two tablespoons each of Pickle, finely minced Onion, finely minced One boiled egg, finely chopped Half a cup of green cabbage, finely shredded (optional) Dash of salt and black pepper Method: 1. Clean the shrimp and discard the shells and heads, but keep the tails intact. Cut a slit on the back of the shrimp. Then, lift the vein out with the help of a toothpick. 2. Straighten out the shrimp by making some incisions on its stomach and then pressing it lightly. Pat them dry with paper towels. 3. Add flour, egg, and then breadcrumbs in three separate bowls. Don’t forget to mix some salt and pepper with the flour. 4. Lightly dust the shrimp in the flour. Then, dip it in the whisked egg, and lastly, coat it with the breadcrumbs.

5. Heat canola oil in a deep pan to a temperature of 340-360 degrees F. Add in the shrimps and fry them until they turn brown. Turn them over once midway. Transfer the fried shrimps onto a platter lined with paper towels. Let them rest for some time and drain the excess oil. 6. To make the tartar sauce, simply combine the mayonnaise, pickles, onions, and chopped egg in a small bowl and season with black pepper and salt. 7. Serve the Ebi fry with a side of tartar sauce and shredded cabbage.

Unagi Chazuke Total Prep & Cooking Time: 15 minutes Yields: 2 servings Nutrition Facts: Calories: 626 | Carbs: 91g | Protein: 24g | Fat: 18g | Fiber: 5g Ingredients: For Unagi Donburi: Two servings of cooked rice (Japanese short-grain) Two to three tablespoons of unagi sauce One fillet of unagi (about 5.6 ounces), precooked and sliced into half or thirds For the broth: Two teaspoons of konbucha Two cups of dashi For garnish: One teaspoon of white sesame seeds, toasted One bunch of Mitsuba (optional), chopped One scallion or green onion (optional), chopped Method: 1. Mix the konbucha and dashi in a small saucepan and heat it over medium heat. Stir well. You can add more salt or konbucha according to your taste. 2. Place the unagi pieces on a baking sheet lined with parchment paper. Place it in the middle rack of the oven and broil on high for seven minutes. 3. Remove from oven and brush the unagi sauce over it. Broil for an additional thirty to sixty seconds. 4. Add steamed rice in the serving bowls and brush some unagi sauce on it and place the unagi pieces on top. You can add

more unagi sauce if you want. 5. Pour the sauce in the bowl right before serving and add the sesame seeds, mitsuba, and green onions as a garnish.

Kaki Fry Total Prep & Cooking Time: 30 minutes Yields: Four servings Nutrition Facts: Calories: 125 | Carbs: 15g | Protein: 6g | Fat: 4.3g | Fiber: 0g Ingredients: Four cups of green cabbage, shredded One cup of Japanese panko breadcrumbs Two large eggs, beaten One-fourth cup of all-purpose flour Canola oil Sixteen oysters Dash of black pepper and salt One bottle of tonkatsu sauce (optional) One lemon, cut into wedges (garnish) Method: 1. Use salted water to clean the oysters and then dry them using paper towels—season with black pepper and salt. 2. Place a medium-sized pot over medium-high heat and add one to two cups of oil into it. 3. Take three separate shallow dishes, and add panko in one, beaten eggs in another, and flour in the last one. 4. Coat the oysters in the flour first, then dip them in eggs, and lastly, coat them with the breadcrumbs. 5. Fry the oysters in the oil when it has reached a temperature of 350 degrees Fahrenheit. Fry for one to two minutes until they turn brown. Flip them once midway. They are done when they start floating in the oil. Transfer them to a dish lined with paper towels to drain the excess oil and keep warm. 6. Serve the oysters along with shredded cabbage and add the lemon wedges as a garnish. You can also serve with tonkatsu or tartar sauce.

Smoked Ocean Trout and Noodles Total Prep & Cooking Time: 30 minutes Yields: 4 servings Nutrition Facts: Calories: 395 | Carbs: 48g | Protein: 22.2g | Fat: 11.4g | Fiber: 4g Ingredients: One tablespoon of canola oil One and a half tablespoons of soy sauce Three teaspoons of sesame oil Two tablespoons of rice vinegar One cup of bean sprouts One-third of a cup each of Mint leaves Coriander leaves Three spring onions, sliced thinly at an angle One Lebanese cucumber, sliced into ribbons Two packets of smoked ocean trout (10.5 ounces), skin discarded 9.5 ounces of organic somen noodles Method: 1. Boil water in a large saucepan and cook the somen noodles according to the instructions given on the package. Rinse the noodles under cold water and then drain again. 2. Pour the noodles in a large bowl and sprinkle the fish on the top. Add in the bean sprouts, herbs, spring onions, and cucumber and gently toss everything to combine. 3. Add the rest of the ingredients in a bowl and whisk to mix them. Add this dressing into the bowl of noodles and gently mix them. Top with the remaining dressing and serve.

Miso Butter Snapper Total Prep & Cooking Time: 30 minutes Yields: Two servings Nutrition Facts: Calories: 203 | Carbs: 5g | Protein: 19g | Fat: 10g | Fiber: 0g Ingredients: One tbsp. each of Miso paste (white) Soy sauce Peanut oil Skinless fillets of snapper (12.7 ounces) Two red chilies (small-sized and sliced thinly) Two bunches of broccoli (sliced vertically into halves) One tsp. each of Sesame oil Sesame seeds Spring onion to garnish (sliced thinly) Mushrooms with trimmed stalks (mixed - enoki and shimeji), approximately 5.29 ounces Half a lime juiced Softened butter, unsalted (about one ounce) Method: 1. Set the oven at a temperature of 200 degrees C. Take a baking dish and line its edges with a baking paper. 2. In a bowl, mix the butter and the miso properly—brush the snapper fillets with this paste. 3. Take another bowl and add chili, peanut oil, sesame oil, and soy sauce to it, mixing correctly. Then add the mushrooms, sesame seeds, and broccoli. Toss to coat the veggies well with previously mixed ingredients in the bowl. Take the mixture and then coat the base of the baking dish with it, forming a single

layer. Place the snapper on the bed of veggies mixture and then bake for twenty minutes. 4. Take the baking dish out and transfer the fillets to a serving plate. Garnish with lime juice and extra chili along with some scattered spring onion. Enjoy it.

KinmedaiNitsuke Total Prep & Cooking Time: 30 minutes Yields: Two servings Nutrition Facts: Calories: 110 | Carbs: 11g | Protein: 1g | Fat: 0g | Fiber: 0g Ingredients: Half a pound of kinmedai filet (wash them thoroughly under running water and soak the water by dry pat) One tablespoon each of Rice vinegar Sugar Two tablespoons each of Mirin Soy sauce One cup of water A one-third cup of sake Two slices of fresh ginger Method: 1. Place a medium-sized saucepan over moderate heat. Pour water, add fish fillets, and as the surface turns white, stop cooking. Wash the fish in cold water and keep it aside—Wash off the pan. 2. Place the washed pan over the flame and then add the sake, ginger, soy sauce, and sugar to it. Cook the ingredients in boiling water and then add the fish. Cover the pan with a drop lid and cook over low heat for fifteen minutes. Keep an eye on the pan to check the sauce consistency. 3. Remove the lid and lift the fish filets on a serving plate with care. Drizzle the fish with sauce and serve warm.

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Chapter 6: Meat Recipes In this chapter, I am going to list different traditional Japanese meat recipes that you can easily make at home.

Buta No Kakuni Total Prep & Cooking Time: 2 hours 45 minutes Yields: 4 servings Nutrition Facts: Calories: 471 | Carbs: 15g | Protein: 48g | Fat: 23g | Fiber: 1g Ingredients: Two inches of ginger root 1.5 lbs. of boneless pork rib Half a tbsp. of canola oil One green onion (sliced into pieces of two inches in length) Two cups of water One-third cup each of Mirin Soy sauce A quarter cup of granulated white sugar Half a cup of cooking sake Method: 1. Heat canola oil in a skillet. Add the pork and sear them well so that the fat is eliminated. Drain the pork pieces on paper towels. 2. Boil water in a large-sized pan. The water should be sufficient to cover the pieces of pork. Along with the pork, add the chopped onions and ginger. 3. Allow the pot to simmer for two hours and keep the pot covered. 4. After that, drain the pork. Make blocks of 1.5 inches each. 5. Take another large-sized pot and in it, add the water, sugar,

sake, mirin, and soy sauce. Boil the mixture. 6. Then, add the pork in this sauce and reduce the flame to low. Place a drop lid until all the liquid has been absorbed. 7. If you want, you can sprinkle some more green onions before serving.

Green Tea Beef Yakitori Total Prep & Cooking Time: 45 minutes Yields: 4 servings Nutrition Facts: Calories: 200 | Carbs: 5g | Protein: 16g | Fat: 8g | Fiber: 0g Ingredients: 1.3 lbs. of beef fillet steak (pieced into 1.5 inches each) 1 cm of ginger (finely grated) One-third cup of soy sauce (light variety) Two teaspoons of green tea (loose-leaf variety) 1.5 cups of jasmine rice A quarter cup of furikake Two tablespoons each of Chopped coriander Sweet chili sauce Two stems of lemongrass (finely grated) One teaspoon of chili oil For serving – mizuna and pickled ginger Method: 1. In a large-sized bowl, add the sweet chili, soy sauce, chili oil, lemongrass, ginger, green tea, and coriander. Then, add the beef fillets too and mix everything properly. Leave this mixture in the refrigerator overnight. 2. On the next day, take a bowl of cold water and place twelve wooden skewers of small size in the bowl for at least an hour. 3. Follow the instructions on the packet to cook the rice. 4. At the same time, place your barbeque plate on medium-high flame and preheat. 5. Now, you have to thread the pieces of beef into the skewers, but before that make sure you drain them properly. Chargrill the beef properly for about five minutes. Allow them to rest for

a couple of minutes loosely covered in foil. 6. Mix the furikake in the cooked rice and toss it properly. Serve the beef over rice with mizuna and pickled ginger. Note: The nutritional facts do not take the rice into account.

Shogayaki Total Prep & Cooking Time: 20 minutes Yields: 2 servings Nutrition Facts: Calories: 270 | Carbs: 10g | Protein: 31g | Fat: 9g | Fiber: 2g Ingredients: One clove of garlic A quarter of an onion Half a pound of pork loin (thinly sliced) One inch of ginger One tablespoon of canola oil One scallion/green onion (chopped finely) Freshly ground black pepper Kosher salt For the seasonings: One teaspoon of sugar Two tablespoons each of Sake Mirin Soy sauce Method: 1. Grate the ginger, garlic, and onion in a small-sized bowl. 2. After that, add the seasonings to it. 3. Then, arrange the meat slices and season them with pepper and salt. 4. Take a large frying pan and, in it, heat the canola oil on medium flame. Cook the meat in batches because they have to be in a single layer. When you notice that the bottom is becoming golden, flip it. Keep an eye on the meat because you don’t want them to become overcooked.

5. Add the chopped scallion and the seasonings once the meat has been thoroughly cooked. Serve and enjoy!

Pork Cutlets With Tonkatsu Sauce Total Prep & Cooking Time: 10 minutes Yields: 4 servings (serving size – one cutlet) Nutrition Facts: Calories: 80 | Carbs: 4g | Protein: 10g | Fat: 2g | Fiber: 0.2g Ingredients: One-third cup of sesame seeds 11/3 cups of panko breadcrumbs Two eggs (beaten lightly) Two tablespoons of all-purpose flour Four pork cutlets (7 oz. each, trimmed) For shallow frying – sunflower oil For serving – mixed micro herbs and radish (sliced thinly) For the Tonkatsu Sauce: 1.5 tablespoons of Worcestershire sauce Two tablespoons of kecapmanis Half a teaspoon of ground ginger A quarter teaspoon of garlic powder 3.5 ounces of tomato sauce Method: 1. Take a bowl, and in it, add the following ingredients – sesame seeds, breadcrumbs, and flour. Combine properly and then season. 2. Take another bowl, and in this one, you have to combine one tablespoon of water with the eggs. 3. Each pork cutlet will first have to be dipped in the mixture of eggs and then coated with the breadcrumbs. After that, set the coated cutlets on a baking tray and keep them aside. 4. Take a frying pan with a heavy base and heat one centimeter of oil in it. Add the cutlets in the heated oil and fry each side for about three minutes until they are properly cooked and become

golden. 5. Take another bowl and combine all the ingredients of the sauce in it. 6. Serve the pork cutlets with micro herbs, radish, and tonkatsu sauce.

Garlic Saikoro Steak Total Prep & Cooking Time: 20 minutes Yields: 2 servings Nutrition Facts: Calories: 210 | Carbs: 0g | Protein: 29g | Fat: 9g | Fiber: 2g Ingredients: Three tablespoons of ponzu Two tablespoons of sake Two cloves of garlic, sliced One and a half tablespoons of canola oil Two inches of daikon radish (peeled, grated, and drained) Fourteen ounces of tenderloin steak, cut into one to one and a half-inch cubes Black pepper, freshly ground Kosher/sea salt Korean chili thread (garnish) One scallion or green onion, sliced (garnish) Method: 1. Season the steak with black pepper and salt. 2. Heat oil in a frying pan placed over medium heat. Add the garlic slices and fry them until they turn golden brown. Transfer the garlic onto a paper towel and keep the oil. 3. Heat the oil over high heat. When it begins to smoke, add in the steak cubes in a single layer. Cook them for about a minute on both sides so that the bottom gets brown. 4. Add the sake into the pan and shake to distribute it evenly. If you want a medium-rare steak, transfer it onto a plate or cook for another minute for a medium steak. 5. Add the chopped green onion, grated daikon, and garlic slices on top of the steak and add the Korean chili threads as a garnish. Before serving, add a drizzle of ponzu sauce over the daikon.

Crispy Pork Belly in Broth Total Prep & Cooking Time: 3 hours and 30 minutes Yields: 6 servings Nutrition Facts: Calories: 520 | Carbs: 0.1g | Protein: 10.6g | Fat: 62g | Fiber: 0g Ingredients: 9.5 ounces of soba noodles, cooked and drained Four cups of vegetable or chicken broth Three green shallots, thinly sliced, and extra to serve One inch of ginger, finely chopped Two cloves of garlic, crushed Two-third of a cup of mirin Seven ounces of white miso paste Five ounces of brown sugar One-fourth of a cup of olive oil (extra-virgin) Two pounds of pork belly (boneless with the skin) To serve: Nori komifurikake Soft-boiled eggs Method: 1. Preheat your oven to 150 degrees Celsius. Drizzle one teaspoon of oil the scored pork belly. Roast it in the oven for 2.5 hours and then increase the temperature to 200 degrees and roast for another thirty minutes so that the meat turns tender and the skin is crispy and golden. 2. Mix mirin, half a cup of miso, and sugar properly in a bowl. Place a baking sheet on a baking tray and spread the miso paste evenly over it. Add the pork on it and baste only the sides with the paste. Roast for another fifteen minutes to let it caramelize. Take it out of the oven and allow it to rest for fifteen minutes.

3. Heat two teaspoons of oil over medium-low heat and add the shallots, ginger, and garlic—Cook for two to three minutes. Add the stock and the remaining miso. Increase the heat to medium-high and boil the mixture. Simmer for three to four minutes and then spoon the noodles into bowls. 4. Add in the noodles and sliced pork belly and top with extra shallots, furikake, and halved egg.

Gyudon Total Prep & Cooking Time: 20 minutes Yields: 2 servings Nutrition Facts: Calories: 197 | Carbs: 59g | Protein: 36g | Fat: 22g | Fiber: 1.8g Ingredients: Three large eggs, beaten (optional) One tablespoon of canola oil Three-fourths of a pound of beef, thinly sliced Two scallions or green onions, thinly sliced One onion, thinly sliced For the sauce: One tablespoon of soy sauce Two tablespoons each of Mirin Sake Two teaspoons of sugar To serve: Pickled red ginger (to garnish) Three cups of Japanese short-grain rice (cooked) Method: 1. Place a large frying pan over medium-high heat and heat oil in it. Add the sliced onions and cook until they get soft. 2. Add in the sugar and beef and cook until the beef is no longer pink. 3. Add in the soy sauce, mirin, and sake. 4. Lower the heat and allow it to simmer for two to three minutes.

5. Slowly pour the whisked over the meat if you like. Cover the pan and let it cook until the egg is done according to your liking. Then, add in the green onions and remove the pan from the heat. 6. Add the steamed rice in serving bowls and then place the egg and beef mixture on top of it. Add the desired quantity of cooking sauce and garnish with pickled green ginger and green onion.

Teriyaki Beef Skewers Total Prep & Cooking Time: 30 minutes Yields: Four servings Nutrition Facts: Calories: 198 | Carbs: 8g | Protein: 27g | Fat: 2g | Fiber: 0g Ingredients: Thinly sliced beef steaks of the rump (approximately 22.9 ounces) Snow peas, vertically halved (approximately 8.81 ounces) Salad leaves of baby mesclun, (approximately two ounces) A one-third cup of teriyaki sauce One thinly chopped Lebanese cucumber Two cups full of jasmine rice (cook the rice as directed in the package instructions) For preparing the dressing: One tsp. each of Caster sugar Sesame oil One tbsp. each of Rice vinegar Soy sauce Mirin Two tsps. of wasabi paste

Method: 1. You will require eight bamboo skewers (soaked). Thread the beef steaks, fold them into halves, and then put them on skewers. Put the entire preparation in a dish and cover the top with teriyaki sauce. Allow them to stay for five minutes.

2. Pour some water in a pan and then sprinkle with salt. Boil the peas in the boiling water for another minute until they tenderize. Drain the warm water and put them back in cold water to refresh. Place the peas in a pot and add the leaves and cucumber to it. Add the dressing ingredients as well. Toss the contents to mix them properly. 3. Place a pan (chargrill) over moderate flame and heat it. Place skewers on grill and grill each side for two minutes until they are charred. 4. Serve with rice and salad.

Sweet Miso Steak With Ramen Total Prep & cooking Time: 40 minutes Yields: Four servings Nutrition Facts: Calories: 469 | carbs: 63g | Protein: 18g | Fat: 16g | Fiber: 4g Ingredients: Three and a half ounces of miso paste A one-third cup each of Brown sugar Mirin Ten ounces of ramen noodles Twelve ounces of mushrooms (Asian) Two spring onions (sliced thinly) Seventeen ounces of sliced beef rump One tbsp. of sunflower oil Nine ounces of snow peas (refreshed and blanched, sliced on an angle) Method: 1. Marinate the miso, sugar, beef, and mirin for about fifteen minutes. 2. Cook the noodles and drain out excess water and set it aside. 3. Cook the mushroom over high heat in oil for four minutes. Remove and set aside. 4. Add marinade and beef and then cook for six minutes. Return the noodles, snow peas, and mushrooms and stir well. 5. Serve in bowls and top with onion.

Chapter 7: Udon and Soba Noodles Recipes Noodles are served in different forms in Japanese cuisine. They are sometimes served with soups, and at other times, they are served chilled alongside dipping sauces.

Soba Noodles With Sake-Poached Chicken Total Prep & Cooking Time: 50 minutes Yields: 4 servings Nutrition Facts: Calories: 452 | Carbs: 57.8g | Protein: 41.9g | Fat: 4.2g | Fiber: 1g Ingredients: A quarter each cup of Shiitake mushrooms Light soy sauce Half a cup of sake Two cups of chicken stock 1.5 tsps. of caster sugar Two chicken breasts (6.5 oz. each) A bunch of bok choy Two cups of enoki mushrooms One red chili (long, sliced thinly) One packed of soba noodles (9.5 ounces) Method: 1. Add two cups of hot water to shiitake mushrooms in a bowl. Keep them aside for five minutes and then drain them. The mushroom liquid should be reserved. 2. Now, in a saucepan, add the following ingredients – reserved mushroom liquid, chicken stock, sugar, soy sauce, and sake. Simmer on medium flame and keep stirring.

3. Then, add the chicken and keep cooking for another ten minutes. 4. Flip the pieces of chicken and then add the bok choy—Cook for about eight minutes. Transfer the bok choy and chicken to a plate. 5. Simmer the broth again. Add the shiitake mushrooms, enoki mushrooms, and the noodles. Cook them for about eight minutes. 6. Now, divide into bowls for serving. On top of the noodles, add shredded chicken, bok choy, mushrooms, and sliced red chili. Then, use a spoon to divide the broth into the bowls.

Soba Noodles With Miso Salmon Total Prep & Cooking Time: 15 minutes Yields: 4 servings Nutrition Facts: Calories: 413 | Carbs: 31g | Protein: 13g | Fat: 25g | Fiber: 3g Ingredients: Two bunches of broccolini (cut into halves lengthwise after trimming) One tablespoon of mirin 1.5 tablespoons of white miso paste One packet of soba noodles (8 oz.) Two teaspoons of sake One teaspoon each of Sesame oil Caster sugar 17.5 oz. of salmon fillets (boned and skinned) One cup of red cabbage (sliced thinly) Three cups of mesclun leaves For serving – mixed sesame seeds For the ponzu dressing: A quarter cup of soy sauce Juice of half a lemon One tablespoon each of Mirin Sake

Method: 1. In a large-sized saucepan, boil water and add some salt in it— Cook the soba noodles. Add the broccolini in the noodles just two minutes before completion. Drain and keep the noodles aside.

2. Set your grill on high. In a small-sized bowl, combine mirin, miso, sugar, sake, and sesame oil. 3. Take a baking tray and use foil to line the tray. Place the fillets of salmon on the tray. Take the miso mixture and brush it on the fillets. Grill the salmon for about five minutes, and they should become lightly charred. Keep them aside for five minutes. Flake them roughly. 4. Now, take a large-sized bowl and combine the dressing along with the noodles and broccolini. Add the mesclun leaves too. Toss everything well and divide into serving bowls. 5. Top with sesame seeds and grilled salmon before serving.

Egg and Pork Curry Soup With Udon Noodles Total Prep & Cooking Time: 50 minutes Yields: 4 servings Nutrition Facts: Calories: 508 | Carbs: 77.5g | Protein: 23.9g | Fat: 14.3g | Fiber: 14.6g Ingredients: One tablespoon of sunflower oil Half a cup of unsalted butter Two green shallots (long, shredded green parts, chopped white parts) Two-thirds cup of plain flour Eight cups of beef stock 1.5 tablespoons of curry powder One teaspoon of dark soy sauce One tablespoon each of Sake Mirin Four eggs (must be kept at room temperature) Five ounces of udon noodles For serving – bonito flakes and nori sheets For the pork: Two tablespoons of sake Two teaspoons of raw sugar One tablespoon each of Dark soy sauce Mirin 1.5 inches of ginger (grated finely) Two tablespoons of sunflower oil 17.5 ounces of minced pork Method:

1. Heat the stock and keep it aside. 2. Take another saucepan and, in it, heat the oil—Cook the shallots for about three minutes. Then, add butter and stir. Add flour and cook for another three minutes. 3. Add curry powder and keep stirring for a minute. Then, add the hot stock into the mixture. If you can’t add it at once, then add it in batches. Simmer. 4. Add sake, soy sauce, and mirin, and mix them well in the soup. 5. It is time to prepare the pork. Take a frying pan and heat the oil in it. Add ginger and pork and break the pork with the help of a spoon. Keep cooking for five minutes. Add the rest of the ingredients and cook for another three minutes. 6. Add water to another saucepan and boil the water. Add the eggs and cook them to your liking. Drain the water and keep the eggs in another bowl. Peel them when they cool down a bit. 7. Boil the soup again. Take the serving bowls and divide the soup and noodles evenly. Top the soup with halved eggs, pork mixture, nori, shredded shallot, and bonito. Serve.

Soba Noodle Stir-Fry With Ginger and Salmon Total Prep & Cooking Time: 20 minutes Yields: 4 servings Nutrition Facts: Calories: 531 | Carbs: 32g | Protein: 48g | Fat: 22g | Fiber: 7g Ingredients: One tbsp. each of Sesame oil Grated ginger A quarter cup each of Soy sauce Chinese rice wine Two tbsps. of sunflower oil A cup of frozen edamame Half a bunch of spring onions (angularly sliced) Two bunches of broccolini (cut into halves along the length) Two tsps. of sesame seeds 10.5 oz. of soba noodles 20 ounces of salmon fillets (cut into pieces of two inches each, pin-boned) Method: 1. First, take a bowl and make the marinade by combining sesame oil, ginger, and two tbsps. of soy sauce. Add the pieces of salmon to the marinade and coat them evenly. Allow the salmon to sit in the marinade for fifteen minutes. 2. In a wok, heat two tsps. of the oil. Add half portion of the salmon and cook them for about three minutes. Once done, remove them and do the same with the other half. Cover the cooked salmon loosely in foil and set them aside for five minutes. 3. Add one tbsp. of sunflower oil and stir-fry the spring onions.

Then, add the edamame, broccolini, rice wine, and remaining soy sauce. Add a quarter cup of water as well. Keep cooking for about five minutes until the liquid has reduced. 4. Then, add the noodles to the wok. Toss them well and add the salmon too, before serving, top with sesame seeds.

Curry Udon Noodles Total Prep & Cooking Time: 40 minutes Yields: 2 servings Nutrition Facts: Calories: 340 | Carbs: 47g | Protein: 7g | Fat: 14g | Fiber: 1g Ingredients: One spring onion 760ml water Four tablespoons of tsuyu soup stock Two packets of udon noodles (pre-cooked) Half each of Carrot Potato Onion Three blocks of Japanese curry roux Method: 1. Add 360ml of water to a pan. Chop the carrot, potato, and onion into small pieces and add them to the pan. 2. Bring it to a boil. Simmer until the vegetables soften, for about 2o minutes. 3. Add three blocks of curry roux and simmer for ten minutes. Stir continuously until the curry sauce is smooth and thick. 4. Take a separate pan, add 400ml of water, and add four tbsp of tsuyu soup stock for making the noodle soup. Boil it. 5. Boil the udon noodles and drain them after a few minutes in the colander. 6. Take a bowl and place the udon noodles, pour the noodle soup, pour the curry sauce on top. Before serving, garnish with some sliced spring onions.

Kitsune Udon Total Prep & Cooking Time: 50 minutes Yields: 2 servings Nutrition Facts: Calories: 413 | Carbs: 58g | Protein: 10g | Fat: 15.5g | Fiber: 0g Ingredients: Four pouches of Inari Age Two servings of udon noodles One scallion or green onion, sliced thinly One tablespoon each of Usukuchi soy sauce Mirin Two and a quarter cups of dashi One teaspoon of sugar Half a teaspoon of sea salt or kosher salt Shichimi Togarashi (optional) Narutomaki (optional), cut into 1/8 inch pieces For the homemade dashi: One and a half cups of katsuobushi One kombu Two and a half cups of water Method: 1. You can use store-bought dashi powder or make it on your own. To make the homemade dashi, add the kombu in two and a half cups of water and let it soak for at least thirty minutes. You can also soak it for three hours or up to half a day as it helps bring out the flavor of the kombu. 2. Add the kombu and water into a saucepan and boil it over medium-low heat. Discard the kombu just before the water starts boiling. The dashi will turn bitter and slimy if you keep

the kombu in the water for too long while it is boiling. 3. Add in one and a half cups of katsuobushi and boil again. Lower the heat when the dashi is boiling and let it simmer for fifteen minutes and then turn off the heat. Allow the katsuobushi to sink to the bottom of the pan and then keep it for ten to fifteen minutes. Use a fine-mesh sieve to strain the dashi into a saucepan. Your homemade dashi is now ready. 4. Add the soy sauce, sugar, mirin, dashi, and salt into a saucepan and boil the mixture. Then, cover or turn off the heat and let it simmer. 5. Add the udon noodles into a large pot of water and boil it. Once it gets cooked, transfer it into a strainer and drain all the water. 6. Add the soup and the udon noodles equally into serving bowls and add the shichimi togarashi, green onions, narutomaki, and Inari Age as a garnish.

Momofuku Soy Sauce Eggs, Chili Chicken, and Soba Noodles Total Prep & Cooking Time: 30 minutes Yields: 4 servings Nutrition Facts: Calories: 443.3 | Carbs: 38g | Protein: 40g | Fat: 16g | Fiber: 3g Ingredients: 3.5 ounces of enoki mushrooms, trimmed One toasted nori sheet, torn 9.5 ounces of soba noodles, cooked and refreshed Four eggs, hard-boiled and peeled Three cups of chicken stock One-third of a cup of white miso paste One teaspoon each of Ginger, finely grated Chili garlic paste Four spring onions, thinly sliced and some extra shredded onions for serving 7 ounces of chicken, minced Two teaspoons of olive oil (extra virgin) One cup each of Soy sauce Rice wine vinegar Shichimi togarashi, to serve Method: 1. Keep the eggs, soy sauce, and vinegar in a non-reactive bowl and chill overnight or for three to four hours. 2. Place a frying pan over high heat and add one teaspoon of oil in it. Then add the minced chicken and cook for five minutes and break the pieces using a wooden spoon. Add in the chili garlic paste when the chicken turns brown and cook for another three

to four minutes so that they get brownish. Keep warm. 3. Place a saucepan over medium-low heat and heat the remaining teaspoon of oil in it. Add in the ginger and onions and cook for three to four minutes and occasionally stir so that they get tender. Add in the stock and miso and stir so that the miso dissolves. 4. Divide the nori, soup, and noodles among serving bowls. Add the extra onion, mushroom, halved eggs and mince mixture as a topping. Sprinkle some shichimi togarashi and serve.

Soba Noodle and Broccolini Salad Total Prep & Cooking Time: 15 minutes Yields: 2 servings Nutrition Facts: Calories: 444 | Carbs: 76.4g | Protein: 18.6g | Fat: 11g | Fiber: 3g Ingredients: One avocado, sliced Six ounces of soba noodles, cooked and drained Two teaspoons each of Ginger, finely chopped Soy sauce One and a half teaspoons of sea salt flakes One teaspoon each of Mirin Wasabi paste Peanut oil One cup of podded edamame (frozen), thawed Two bunches of broccolini (sliced lengthwise) Two eggs, boiled and peeled Method: 1. Boil water in a saucepan and cook the broccolini in it for two minutes so that they turn just soft. Add in the edamame and cook for another minute. Drain the vegetables and keep aside. 2. Prepare the dressing by mixing the mirin, wasabi, peanut oil, and soy sauce in a bowl. Keep it aside. 3. Prepare the ginger salt by rubbing the ginger and salt together with your fingers. 4. Add the avocado, broccolini, and soba noodles in a large bowl and add a drizzle of the dressing. Slice the boiled egg into

quarters and add it on top of the noodles. Add a sprinkle of ginger salt and serve.

Soba, Prawn, and Lemongrass Soup Total Prep & Cooking Time: 1 hour and 20 minutes Yields: 4 servings Nutrition Facts: Calories: 180.6 | Carbs: 35g | Protein: 20g | Fat: 0.3g | Fiber: 2.3g Ingredients: Six ounces of dried soba noodles 10.5 ounces of king prawns (medium-sized), peeled and deveined with the tails intact Eight cups of chicken stock 6-inch piece of lemongrass (only the white part), cut in half lengthwise 1.5-inch of ginger, thinly sliced Two eschalots, thinly sliced Two teaspoons each of Sesame oil Soy sauce Two green shallots, thinly sliced One red chili, thinly sliced One teaspoon each of Sesame seeds Rice vinegar Mirin Method: 1. Place a large saucepan over medium-high heat and heat some sesame oil in it. Add in the ginger and eschalots and cook for three to four minutes so that the eschalots get tender. Add in the chicken stock and lemongrass and boil the mixture. Lower the heat to low and let it simmer for thirty-five to forty minutes. 2. Add in the prawns and cook for another two to three minutes. Then, add the vinegar, mirin, soy, and noodles and stir.

3. Pour the soup into serving bowls and top with green shallots, chili, and sesame seeds.

Chapter 8: Tofu Recipes Tofu is a nutritious and healthy item that can be included in all types of diets, and here are some recipes worth trying.

Agedashi Tofu Total Prep & Cooking Time: 1 hour 20 minutes Yields: 4 servings Nutrition Facts: Calories: 323 | Carbs: 22.7g | Protein: 12g | Fat: 20.5g | Fiber: 0.6g Ingredients: A quarter cup of kombu tsuyu Two tablespoons of black pepper base Three-quarter cups of kuzu Two packets of tofu (16 oz. each) For frying – vegetable oil For serving – sliced long green shallots and shaved bonito For the black pepper base: Eight units of eschalots (chopped finely) A quarter cup of grapeseed oil Half a cup of soy sauce Ten cloves of garlic (chopped finely) Three-quarter cups of mirin Half a cup of sugar ¾ cup of peppercorns A quarter cup of black vinegar Method: 1. Heat grapeseed oil in a saucepan. Add garlic, ginger, and eschalot and cook them for ten minutes. Add the rest of the ingredients of the black pepper base as well and cook for another twenty minutes and meanwhile, keep stirring. For this recipe, you will only need two tbsps. of this preparation, and

the rest can be stored for later. 2. Combine the black pepper base with 1.5 cups of water and kombu tsuyu. Allow the mixture to stand for fifteen minutes on medium flame, and then, it will start boiling. Once it boils, turn off the flame, and let it stand for half an hour. 3. Meanwhile, heat vegetable oil in a saucepan and place it on high flame. In a bowl, mix tofu and kuzu. Fry the coated pieces of tofu for about five minutes in batches. They will become crispy. Drain with the help of a paper towel. 4. Serve in separate bowls along with the broth. Sprinkle some green shallot on top along with shaved bonito.

Tofu and Chicken Burger Total Prep & Cooking Time: 1 hour Yields: 3 servings Nutrition Facts: Calories: 242.8 | Carbs: 10.7g | Protein: 22.2g | Fat: 14.6g | Fiber: 1.9g Ingredients: For the patty: One egg yolk Three-fourth pound of chicken thigh, grounded One inch ginger Three each of Shiitake mushrooms Scallions/onions Five ounces of medium-firm tofu For the patty seasonings: Ground black pepper Half a teaspoon each of Kosher salt Soy sauce One teaspoon sesame oil One tablespoon each of Cornstarch/potato starch Sake For the sauce: Two tablespoons each of Mirin Soy sauce Sake

Three tablespoons water For the slurry mixture: One tablespoon each of Cornstarch/potato starch Water For the cooking and garnishing: One tablespoon canola oil Ten shiso leaves Method: For making the patties: 1. Drain tofu for about fifteen minutes. 2. Wrap the tofu up using a paper towel, and microwave it for about thirty seconds. 3. Keep the rest of the tofu in water and leave it in the refrigerator for a few days. 4. Mince ginger, shiitake mushrooms, and green onions and keep them prepared. Put them in a bowl. Add in the rest of the ingredients for making the patty. Add in the patty seasonings too. Mix them well until the texture becomes sticky. 5. Take little portions from the mixture and shape them into ovalshaped patties. Toss each ball from one hand to another hand consecutively five times to release the air from the patties. Start cooking the balls early; otherwise, the tofu will release water. For making the sauce: 1. In a small bowl, combine all the ingredients for making the sauce. 2. In a separate bowl, combine all the ingredients for making the

slurry mixture. Mix them well. Add the sauce mixture to a small saucepan and bring it to a boil. 3. Add in the slurry mixture and mix them together. Turn of the heat after the thickening of the sauce. For cooking the patties: 1. Put some oil in a non-stick frying pan over medium heat. Heat the oil and cook the patties for without flipping them for about five minutes. 2. Reduce the heat to medium-low, cover it, and cook for about 10 minutes. Repeat this process for all the patties. 3. Pour the sauce over the top of the patties, garnish with some shiso leaves, and serve.

Macrobiotic Mabo Tofu Total Prep & Cooking Time: 40 minutes Yields: 6 servings Nutrition Facts: Calories: 80 | Carbs: 10g | Protein: 3g | Fat: 4g | Fiber: 1g Ingredients: Half a cup finely chopped each of Lotus root Shimeji or shiitake mushrooms Burdock root One cup diced onion Salt One minced garlic clove Half tbsp. of minced ginger One tbsp. sesame oil For the seasoning sauce: Scallions Water 1 ½ tbsps. each of Kuzu (which is dissolved three tbsp. of water) Brown rice miso or barley 7 ounces of pressed medium-firm tofu Chili flakes Half tbsp. mirin One tbsp. shoyu Method: 1. Take a skillet and pour some oil in it. Heat it and add burdock root, garlic, ginger, and salt. Saute for about 3 to 4 minutes. 2. Add in the lotus root, shiitake mushrooms, and onions. Saute

for another 3 to 4 minutes. 3. Take a small bowl and mix all the ingredients for making the seasoning sauce. 4. To a skillet, add seasoning sauce, two cups of water, and chili flakes. Bring it to a boil, lower the heat, and then cover. Simmer for about twenty minutes. 5. Add half-inch cubed tofu to the skillet. Then cover and let it simmer for twenty minutes. 6. Add the dissolved kuzu and stir gently.

Teriyaki Tofu Total Prep & Cooking Time: 25 minutes Yields: 2 servings Nutrition Facts: Calories: 298 | Carbs: 15g | Protein: 19g | Fat: 20g | Fiber: 2g Ingredients: One scallion or green onion, chopped One to two packs of katsuobushi One to two tablespoons of canola oil One-third to one-fourth of a cup of cornstarch or potato starch Fourteen ounces of tofu (medium-firm), cut into half-inch squares For the teriyaki sauce: Two tablespoons each of Soy sauce Mirin Sake Method: 1. Drain the water from the tofu for at least thirty minutes before you start cooking. Wrap it in a paper towel and keep it in the microwave for two to three minutes. You can also put it in between two flat trays or baking sheets and place a heavy object on top of it for twenty to thirty minutes. 2. Prepare the teriyaki sauce by mixing the soy sauce, mirin, and sake in a small bowl or measuring cup. 3. Add oil in a non-stick frying pan and heat it over medium-high heat. 4. Coat the individual pieces of tofu with the cornstarch or potato starch. Shake off the excess and add then in the pan. Cook them for a few minutes. Flip them over when one side gets golden brown and crispy.

5. Add in the teriyaki sauce when both sides have turned brown. Shake the pan and turn the tofu to coat them with the sauce properly. Add some katsuobushi and then turn off the heat. 6. Transfer the tofu on a serving plate and add the pickled red ginger and green onions as a garnish.

Goya Champuru Total Prep & Cooking Time: 40 minutes Yields: 2 servings Nutrition Facts: Calories: 118 | Carbs: 2g | Protein: 8g | Fat: 7g | Fiber: 1g Ingredients: One tablespoon of soy sauce Canola oil Two large eggs, beaten Six pieces of pork belly, sliced onto one-inch pieces Fourteen ounces of tofu (medium-firm), torn into bite-size pieces One bitter melon, cut in half lengthwise, deseeded, and sliced into 1/8-inch pieces Freshly ground black pepper Kosher or sea salt For the Katsuo Dashi: One-fourth of a cup of boiling water Three tablespoons of katsuobushi Method: 1. Add a teaspoon of salt on the bitter melon and mix it properly. Allow it to rest or ten minutes and then rinse with water and drain properly. 2. In the meantime, drain the excess water from the tofu. Wrap it in a paper towel and keep a heavy object on top of it for about ten minutes. You can sandwich the tofu in between two flat trays and place a marble mortar on top of it. 3. Add one-fourth cup of boiling water in a measuring cup along with the katsuoboshi. Set it aside until you’re ready to cook and let it steep. Strain the liquid and throw away the katsuobushi. Keep it aside for now.

4. Heat one tablespoon of oil in a large frying pan and add the tofu in it. Cook them until they turn brown and then transfer to a plate. 5. Add another tablespoon of oil in the pan and add in the bitter melon with some salt. Stir fry and then transfer onto a plate. 6. Heat half teaspoon of oil and add in the pork belly. Add the black pepper and salt and stir fry until they turn golden brown. 7. Transfer the tofu and bitter melon back into the pan along with the dashi and soy sauce. Toss to mix everything while the liquid evaporates. 8. Add the eggs into the pan and shake the pan to cook the egg. Turn off the heat and serve when the egg is no longer runny.

Hiyayakko Total Prep & Cooking Time: 5 minutes Yields: 4 servings Nutrition Facts: Calories: 128 | Carbs: 4g | Protein: 14g | Fat: 5g | Fiber: 3g Ingredients: Two tablespoons of soy sauce Two teaspoons of grated ginger One scallion or green onion, thinly sliced Four tablespoons of katsuobushi Fourteen ounces of chilled tofu (soft or silken) Method: 1. Wrap a paper towel around the tofu and drain it for ten to fifteen minutes. Cut it into four to six pieces once the liquid is drained. 2. Place the pieces of tofu on a serving dish and top with ginger, green onions, or any of your favorite toppings. 3. Add a drizzle of soy sauce or any other sauce on top and serve.

Tofu Pizza Total Prep & Cooking Time: 25 minutes Yields: 2 servings Nutrition Facts: Calories: 113 | Carbs: 13g | Protein: 6g | Fat: 4g | Fiber: 1g Ingredients: One cup of mozzarella cheese, grated One-fourth cup of cornstarch or potato starch One tomato, thinly sliced Two mushrooms, thinly sliced Three slices of ham, cut into thin strips One block of tofu, cut in half Two to four basil leaves Two to three tablespoons of ketchup Freshly ground black pepper Half a teaspoon of salt Parsley (for garnishing) Method: 1. Wrap each half of the tofu in paper towels and keep it under a plate. Place a heavy object on the top to help drain the tofu. Keep aside for fifteen minutes. 2. Add the cornstarch on a plate and season with salt and pepper. Coat all sides of the tofu with the seasoned cornstarch. 3. Place an oven-safe skillet over medium-high heat and heat oil in it. Place the tofu in it and cook until the bottom turns golden brown and crispy. Turn it over and cook the other side. 4. Add the ketchup on the top and spread evenly. Then add the tomato, basil, ham, cheese, and mushrooms on the top. 5. Insert the pan in the oven and broil for five to seven minutes so that the cheese melts. 6. Serve hot.

Chapter 9: Sushi Recipes Japanese cuisine is always incomplete without the tasty and delectable sushis, and here are some recipes for you to try out.

Temaki Sushi Total Prep & Cooking Time: 10 minutes Yields: 2 sushi Nutrition Facts: Calories: 220 | Carbs: 40g | Protein: 4g | Fat: 4g | Fiber: 0.6g Ingredients: One nori sheet Half a cup of sushi rice (seasoned and cooked) Half a cup of fillings For the fillings: Carrot Avocado Takuan Kaiware radish sprouts Sashimi-grade fish (example - tuna, salmon, etc.) Shiso leaves Japanese cucumbers White sesame seeds (toasted) Method: 1. Form long sticks from your raw fish. 2. Take the nori sheet and cut it in half. 3. Your hands have to be perfectly dry. With the shiny side facing down, place the nori sheet in your palm, and add one layer of sushi rice. It should cover the leftmost part of the sheet (onethird portion).

4. Add the fillings of your choice in the middle of the layer of sushi rice. 5. Take the bottom left corner of the sheet and fold it over. Form a cone shape by rolling. Do the same with the other half of the nori sheet. 6. For condiments, you can use soy sauce, wasabi, or pickled ginger while serving.

Futomaki Total Prep & Cooking Time: 2 hours and 45 minutes Yields: Four sushi rolls Nutrition Facts: Calories: 189 | Carbs: 37g | Protein: 7g | Fat: 0.7g | Fiber: 0.9g Ingredients: Four nori sheets (seaweed) Three tablespoons of sugar One-third of a cup of rice vinegar One and a half teaspoon of sea salt or Kosher salt Water Three cups of Japanese short-grain rice One piece of dried kelp or Kombu (optional) For seasoning Kanpyo and Shiitake: One tablespoon each of Soy sauce Mirin Sugar 0.4 ounces of kanpyo or gourd strips, dried One cup of water Eight shiitake mushrooms, dried One teaspoon of sea salt Other fillings: 1.4 ounces of seasoned codfish flakes or Sakura Denbu One Japanese or Persian cucumber, seeds removed and cut into quarter length pieces One eel or unagi, broiled A bunch of Mitsuba or spinach Tamagoyaki, cooked and cut into long strips Vinegar water or Tezu:

Two teaspoons of rice vinegar One-fourth cup of water Method: 1. Firstly, cook the shiitake mushrooms and kanpyo with soy sauce, mirin, and sugar. Cut them into thin slices and store in the fridge. 2. Reheat the unagi in your oven. For this, place the unagi on a baking sheet sprayed with cooking oil and broil it for five to seven minutes. Once it’s cooked, cut it into four long strips. 3. Place the nori sheet with the shiny side down on the bamboo mat. 4. Wet your fingers with the Tezu and place a quarter portion of the sushi rice evenly on each nori sheet. Evenly spread the rice on it, leaving a gap of half an inch on the farthest side. 5. Add the fillings on top of the rice. 6. Start rolling the nori sheet from the bottom end so that it covers the fillings. Tighten the roll by holding the rolled bamboo in one hand and the top of the bamboo mat in the other. 7. Lastly, cut the futomaki into pieces using a very sharp knife.

Inari Sushi Total Prep & Cooking Time: 30 minutes Yields: 12 sushis Nutrition Facts: Calories: 102 | Carbs: 17g | Protein: 3g | Fat: 2.7g | Fiber: 0.5g Ingredients: Twelve nori sheets Twelve Shiso leaves Twelve Inari Age along with the liquid (seasoned fried tofu pouch) One tablespoon of white sesame seeds, toasted Three cups of sushi rice For garnishing: pickled red ginger Method: 1. Make the sushi rice ahead of time and set it aside at room temperature. 2. Stir in the sesame seeds into the sushi rice. 3. Open the Inari-Age pockets carefully and stuff the rice inside it. 4. Slightly wet your hands with the fluid from the Inari-Age and scoop a handful of rice and prepare small rice balls from it. 5. Wrap the nori and shiso leaves around each rice ball and insert the rice ball inside the Inari-Age. Close the mouth and keep it on a plate with its open-end facing down. 6. Serve with the sushi ginger.

Spicy Tuna Rolls Total Prep & Cooking Time: 30 minutes Yields: 2 sushi rolls Nutrition Facts: Calories: 47 | Carbs: 3.2g | Protein: 2.9g | Fat: 2.4g | Fiber: 0g Ingredients: Two tablespoons of white sesame seeds, toasted One nori sheet, cut in half crosswise Two scallions or green onions, diced into thin rounds Half a teaspoon of roasted sesame oil Three teaspoons of Sriracha sauce Four ounces of sashimi-grade tuna One and a half cups of sushi rice, cooked and seasoned For the Tezu: One tablespoon of rice vinegar One-fourth of a cup of water Method: 1. Prepare the tezu by mixing the rice vinegar and water in a small bowl. Mince the tuna or cut it into quarter-inch cubes. 2. Add the tuna, green onions, sesame oil, and Sriracha sauce in a medium-sized bowl and mix them. 3. Place a nori sheet on a bamboo mat with its shiny side facing down. Apply the tezu on your fingers and add three-fourth of a cup of sushi rice on the nori sheet and spread it evenly. Add the sesame seeds on top. 4. Carefully flip the sheet so that the rice is now facing downwards. Line the end of the bamboo mat with the edge of the nori sheet. 5. Add half of the tuna mixture on the bottom edge of the nori sheet.

6. Use your fingers to keep the fillings in place, and hold the bottom end of the bamboo mat. Lift the bamboo mat and roll it while pressing it gently. 7. Cut the roll in half using a very sharp knife, and then again cut each half into three pieces. 8. Add a dollop of spicy mayo and the rest of the onion rounds as a garnish.

Dragon Rolls Total Prep & Cooking Time: One hour Yields: 4 rolls Nutrition Facts: Calories: 71 | Carbs: 5.8g | Protein: 4.6g | Fat: 3.2g | Fiber: 0.5g Ingredients: Two tablespoons of Tobiko Eight pieces of shrimp tempura Two cups of sushi rice (seasoned and cooked) Two nori sheets, cut in half crosswise Two avocados, cut in half One Japanese or Persian cucumber, cut lengthwise into quarters Unagi (optional) Half a lemon(optional) Toppings: Black sesame seeds, toasted Unagi sauce Spicy mayo Tezu: Two teaspoons of rice vinegar One-fourth cup of water Method: 1. Peel the skin of the avocado and slice it widthwise. Press the slices gently so that they elongate evenly and reach the length of the nori sheet. 2. Keep half of the nori sheet on the bamboo mat with the shiny side down. Wet your fingertips with the tezu. After that, evenly spread half a cup of the sushi rice on top of the sheet. 3. Flip it over carefully and add the tobiko, cucumber pieces,

unagi (optional), and shrimp tempura on the bottom edge of the sheet. 4. Roll over the bamboo mat and squeeze tightly. 5. Add the avocado on top of the sushi roll with the help of a knife. 6. Gently wrap the avocado slices around the sushi roll with the help of a plastic wrap and then cut the roll into eight pieces. 7. Remove the plastic before serving and add tobiko, spicy mayo on top of the sushi roll. Sprinkle some black sesame seeds and enjoy.

California Rolls Total Prep & Cooking Time: 1 hour Yields: 8 rolls Nutrition Facts: Calories: 349 | Carbs: 38g | Protein: 7.8g | Fat: 19g | Fiber: 3.2g Ingredients: One-fourth cup of white sesame seeds, toasted Eight nori sheets Half a lemon Two avocados, peeled, pitted, and cut into quarter-inch slices Half of an English cucumber, cut into long strips Six tablespoons of Japanese mayonnaise Nine ounces of crab meat, cooked Six cups of sushi rice, seasoned and cooked Tobiko Tezu: Two teaspoons of rice vinegar One-fourth cup of water Method: 1. Mix the crab meat with the mayonnaise to prepare the filling. 2. Cut off one-third of the nori sheet and save it for later. Place the remaining two-thirds of the sheet on top of a bamboo mat (shiny side down) lined with plastic wrap. 3. Dip your fingertips in the tezu. Then, evenly spread one cup of the sushi rice on top of the nori sheet. Sprinkle the tobiko or sesame seeds on top. 4. Flip the nori sheet carefully and add the avocado, cucumber, and crab meat on the bottom end of the nori sheet. 5. Roll the mat into a tight cylinder so that the fillings are tucked in firmly.

6. Cut the roll into pieces with the help of a sharp knife and serve.

Cucumber Wrapped Sushi Total Prep & Cooking Time: 1 hour and 15 minutes Yields: 15 sushis Nutrition Facts: Calories: 40.3 | Carbs: 1.2g | Protein: 7g | Fat: 1.1g | Fiber: 0.2g Ingredients: Three to four cups of sushi rice, seasoned and cooked Two Japanese cucumbers, cut into long and thin strips Toppings: Ten Sashimi-grade shrimp Four tablespoons of Ikura Four ounces each of Sashimi-grade tuna Sashimi-grade yellowtail Sashimi-grade salmon For garnishing: Kaiware radish sprouts One lemon One scallion or green onion Ten Shiso leaves Method: 1. Place the shiso leaves on a plate and keep a cookie cutter on top of it. Add the sushi rice inside the cookie cutter and stuff it in about halfway. Then, gently remove the cutter and use a strip of cucumber to roll the sushi cylinder. Create slits at the ends of the cucumber strips so that you can interlock them around the sushi. 2. Add your favorite topping on each sushi roll and garnish with Daikon radish sprouts and lemon. Serve immediately.

Saba Oshizushi Total Prep & Cooking Time: 40 minutes Yields: 2 servings Nutrition Facts: Calories: 135 | Carbs: 20.6g | Protein: 32.9g | Fat: 29g | Fiber: 2.5g Ingredients: Four tablespoons each of rice vinegar Six shiso leaves One fillet of frozen marinated mackerel (defrosted overnight) Two cups of Japanese short-grain rice (uncooked) One teaspoon of sea salt or Kosher salt Two tablespoons of sugar Method: 1. Cook the rice in a rice cooker. Fluff it up with a paddle or rice scooper once the rice has cooked properly. 2. Take hangiri or sushi oke and moisten it so that the rice won’t stick to it. Add the cooked rice into it and spread it outevenly. 3. When the rice is still warm, add the rice vinegar into it and mix it with the rice with a rice paddle. Cool the rice in the meantime, so that it doesn’t turn mushy. 4. Cut the defrosted mackerel fillets into half lengthwise and butterfly them from the cut edge. Repeat with the other half. 5. Make the tezu with water and a tablespoon of rice vinegar and wet your hands with it. 6. Take an Oshibako mold and moisten it with the tezu. 7. Add the mackerel fillet (skin side down), followed by the shiso leaves, and lastly, add the rice. Fill the mold just above the rim and press down firmly with the top piece. 8. Remove the finished oshizushi from the mold and cut it into

pieces with a sharp knife. Clean the mold and moisten it once again before preparing the next batch. 9. Add pickled ginger as a garnish and serve.

Chapter 10: Soup Recipes Japanese cuisine has a lot of different types of flavorful soups, and even though you might think that miso soup is the only type of soup you get, trust me, there is a lot more than that.

Ushio Jiru Total Prep & Cooking Time: 15 minutes Yields: 4 servings Nutrition Facts: Calories: 98 | Carbs: 4g | Protein: 17g | Fat: 1g | Fiber: 0g Ingredients: One unit of Kombu One tablespoon of sake Four cups of water One pound of Manila clams Two-three strands of mitsuba Kosher salt as per taste Method: 1. De-grit the clams. Clean them thoroughly. 2. In a saucepan, add water, clams, and the Kombu. Place the saucepan on medium flame. 3. When the water has reached a point where it is almost boiling, take the Kombu out. Turn the flame down. 4. Add sake to the saucepan when all of the clams have opened up —season with kosher salt as per taste. 5. Make sure you don’t cook them for too long otherwise, the clams will become hard.

Japanese Turnip Miso Soup Total Prep & Cooking Time: 15 minutes Yields: 2 servings Nutrition Facts: Calories: 142 | Carbs: 22g | Protein: 9.8g | Fat: 6.1g | Fiber: 5.8g Ingredients: 1.5 cups of water Two tablespoons of miso Half an aburaage One Japanese turnip or kabu Method: 1. Peel the turnip properly, and don’t forget to cut off its ends. 2. Make thin slices after cutting the turnip in half. 3. Blanch the aburaage in boiling water for about twenty seconds, flipping a couple of times so that the oil is eliminated. After that, cut it in half, and make thin slices from only half of it. 4. Take a small-sized saucepan and, in it, add the water, aburaage, and sliced turnips. Allow the mixture to boil but keep it slightly covered. 5. After that, allow the mixture to simmer for about five minutes, and the turnips will slowly become transparent. 6. If you want to add some greens, you can quickly chop the leaves of the turnip and add them too. 7. Add the miso in the ladle, and then with the help of a fork or chopsticks, slowly mix it in the soup. 8. Serve and enjoy!

Kenchinjiru Total Prep & Cooking Time: 50 minutes Yields: 4 servings Nutrition Facts: Calories: 67 | Carbs: 8g | Protein: 2g | Fat: 2g | Fiber: 2g Ingredients: For the dashi: Five cups of water One Kombu One cup of water (for the shiitake mushrooms) Three shiitake mushrooms (dried) For the soup: Two inches of daikon radish Half a pack of konnyaku Seven ounces of firm tofu Three Taro One carrot Half a gobo Two scallions/green onions Japanese sansho pepper Shichimi Togarashi For the seasonings: Two tablespoons of soy sauce Three tablespoons of sake One tablespoon of roasted sesame oil Half a teaspoon of kosher salt Method: 1. Soak the Kombu overnight in five cups of water. The next day, boil the water, and just before it arrives at the boiling point, take the Kombu out.

2. Cover the shiitake mushrooms with water in a bowl. The mushrooms have to be submerged. 3. Cover the block of tofu with a paper towel, and in order to press it, place a plate on it for half an hour. It will drain the tofu. 4. Cut the konnyaku into small chunks and then boil them for three minutes. Drain and keep them aside. 5. Make small slices of carrot, daikon, and Taro. The gobo skin has to be peeled, and after slicing, soak them for five minutes in water. 6. Now, squeeze water out of the shiitake mushrooms and pass the water through a sieve. Your shiitake dashi is ready. The stem of the shiitake mushrooms will have to be discarded, and the top should be chopped into small pieces. 7. In a large-sized pot, add sesame oil and heat. Add konnyaku, gobo, Taro, carrot, and daikon, and sauté. Add the mushrooms. Add the tofu after tearing it into pieces with your fingers. Saute everything nicely. 8. Lastly, add the kombu dashi and the shiitake dashi and boil the mixture. 9. Simmer for ten minutes. The foam must be skimmed off. 10. After about ten more minutes, add salt and sake. Then, add soy sauce. 11. Before serving, garnish with Sansho Pepper, Shichimi Togarashi, and chopped scallions.

Corn Potage Total Prep & Cooking Time: 1 hour Yields: 4 servings Nutrition Facts: Calories: 122.6 | Carbs: 13.7g | Protein: 3.9g | Fat: 6.5g | Fiber: 1.1g Ingredients: One cup each of Heavy whipping cream plus extra for garnishing Milk Three cups of water One and a half teaspoons of butter (unsalted) Half an onion, sliced One-fourth teaspoon of paprika One tablespoon of olive oil plus more for garnishing Four ears of corn (or three cups of frozen corn) Parsley (garnish) Kosher or sea salt Method: 1. Preheat your oven to 450 degrees Fahrenheit. 2. Slice off the corn kernels and place them on a rimmed baking sheet. Save the cobs for later use. 3. Mix the paprika, salt, and olive oil with the corn kernels and spread it out evenly on the baking sheet. Roast them in the oven for about fifteen minutes and then set aside. 4. In the meantime, add some butter into a heavy-bottomed pan. Once the butter melts, add in the sliced onions with some salt and sauté for a couple of minutes so that it turns translucent. 5. Add in the roasted kernels, water, and the reserved cobs. Bring the mixture to a boil. Then, cover the pan and decrease the heat to medium-low. Allow it to simmer for about fifteen minutes

and then remove the cobs. 6. Blend the mixture using an immersion blender until it gets smooth and creamy and then strain it through a fine-mesh. 7. Then, add milk and heavy cream into the soup and stir. Season with black pepper and salt and serve. 8. You can add the parsley and olive oil and/or heavy cream as a garnish and serve hot or chilled.

Tonjiru Total Prep & Cooking Time: 40 minutes Yields: 4 servings Nutrition Facts: Calories: 121 | Carbs: 5.3g |Protein: 5.5g | Fat: 8.4g | Fiber: 2g Ingredients: For the soup: Seven ounces of tofu (medium-firm), cut into half-inch cubes One teaspoon of ginger, peeled and grated One piece of aburaage, cut into thin slices One Negi, sliced diagonally 4.5 ounces of konnyaku, cut into thin rectangular pieces Four ounces of carrots, peeled and cut into thin slices Nine ounces of daikon radish, peeled and cut into 1/8 inch slices One onion, cut into thin slices Eight ounces of Taro, peeled and cut into 1/3 inch slices Four ounces of gobo Ten ounces of pork belly, sliced into one-inch pieces For making the soup: Six tablespoons of miso Six cups of dashi One tablespoon of roasted sesame oil To garnish: Shichimi togarashi (optional) One scallion or green onion, cut into thin small rounds Method: 1. Use the back of your knife to scrape the outer skin of the gobo. Make a one-inch deep cross incision at one end of the gobo.

2. Rub one-fourth teaspoon of salt over the cut konnyaku pieces and leave it for five minutes. Then, add it to boiling water and cook for two to three minutes. 3. Heat sesame oil in a large pot over medium heat and add the pork belly into it. Stir fry the pork until it’s no longer pink. Add the onion, carrot, and daikon and stir. Add in the Taro, gobo, Negi, aburaage, and konnyaku. Add enough dashi to cover the ingredients and stir. 4. Close the lid and bring the mixture to a boil. Decrease the heat when boiling and remove the fat and scum from the soup. 5. Cover the pot and simmer for ten to fifteen minutes so that the root vegetables get soft. 6. Add the miso right before serving to enhance the flavor of the soup. Then, tear the tofu into pieces and add them into the soup along with the ginger. 7. Add some green onions on the top and serve.

Matsutake Clear Soup Total Prep & Cooking Time: 20 minutes Yields: 2 servings Nutrition Facts: Calories: 241 | Carbs: 21g | Protein: 4.1g | Fat: 16g | Fiber: 2g Ingredients: Four stalks of Mitsuba 5.1 ounces of tofu (soft or silken), cut into small cubes One matsutake mushroom, cut into thin slices Yuzu zest Four Temari Fu (optional) For the dashi: 0.4 ounces of katsuobushi 0.2 ounces of kombu Two cups of water For seasoning: Two teaspoons each of Soy sauce Mirin One tablespoon of sake Half a teaspoon of salt Method: 1. Use a damp towel to clean the matsutake mushrooms. Remember that you shouldn’t wash them. Cut off and remove a thin slice of the stem of the mushroom with the help of a knife and cut into thin slices. 2. Clean the dashi kombu using a clean cloth. The white powdery substance increases the flavor of the umami in the dashi, so leave it on. Don’t wash the dashi.

3. Take water in a medium-sized saucepan and add the kombu in it. Slowly heat in on medium-low heat. You can also soak it in water for up to half a day if you have time. Soaking it helps bring out the kombu’s flavor naturally. 4. Add in the katsuobushi when it starts boiling. Allow it to simmer for thirty seconds and then turn off the heat. 5. Line a sieve with a paper towel and keep it over a bowl. Strain the dashi into the bowl. Twist and squeeze the paper towel and release any excess dashi into the bowl. 6. Add the dashi into a saucepan and boil it. Add in the soy sauce, mirin, sake, and salt. Then, add in the tofu and the mushrooms and cook for two to three minutes. 7. Add the temari fu in water to allow it to hydrate. When it gets soft, squeeze out the water and transfer it into a serving bowl. 8. Take two mitsuba stalks and tie them into a knot. Before serving, add the two knotted mitsuba stalks into the soup.

Tofu and Japanese Pumpkin soup Total Prep & Cooking Time: 45 minutes Yields: 4 servings Nutrition Facts: Calories: 144.6 | Carbs: 20g | Protein: 11g | Fat: 3g | Fiber: 4g Ingredients: 7 ounces of mixed mushrooms, trimmed and sliced 3 ounces of baby spinach 3.5 ounces of tofu (silken firm), cut into half-inch cubes Two tablespoons of mirin One-fourth cup of soy sauce Two sachets of instant dashi powder (0.7 ounces) 35 ounces of butternut pumpkin, peeled and cut into half-inch cubes Sesame seeds (toasted) and sesame oil, to serve Method: 1. Add six cups of slightly salted water into a saucepan placed over medium heat. 2. Add in the pumpkin and simmer for ten to fifteen minutes so that they just soft. Add in the mirin, soy sauce, dashi powder, and tofu and let it simmer for five minutes. 3. Add the mushrooms and spinach and cook for thirty seconds so that they wilt. Take it away from the heat. 4. Pour the soup into serving bowls and drizzle some sesame oil and top with toasted sesame seeds.

Champon Total Prep & Cooking Time: 40 minutes Yields: Two servings Nutrition Facts: Calories: 522 | Carbs: 93g | Protein: 23g | Fat: 18g | Fiber: 3.4g Ingredients: For preparing the soup: Two cups of chicken broth One tablespoon each of Sake Soy sauce A quarter cup of milk (whole) Half a teaspoon of salt One cup of dashi One teaspoon of sugar One-eighth teaspoon of pepper powder (white) For preparing meat and the seafood: Two ounces each of Pork belly (two slices) Squid One teaspoon of soy sauce Two and a half ounces of shrimp One tablespoon of sake For the vegetables and other ingredients: Six pieces of ear mushrooms (dried wood) A quarter of an onion One ounce of snow pea Four ounces of bean sprouts Black pepper (ground freshly)

Eleven ounces of champon noodles Two inches of carrot Five ounces of cabbage A one-third of fish cake (kamaboko) One tablespoon of roasted sesame oil One-eighth teaspoon of salt Method: 1. Add the chicken broth (two cups) and the dashi (one cup) in a pot. Combine them with a spoon. To this mixture, add soy sauce, sake, and granulated sugar (one teaspoon). Allow them to cook. 2. Once they start boiling, add the milk and white pepper. 3. Slice the pork belly into pieces of one inch. Add soy sauce and sake (each of one teaspoon) to it. 4. Place the shrimp, squid, and two teaspoons of sake in the bowl. Set the bowl aside for about five minutes. 5. Slice the squid by moving the knife diagonally (make parallel lines). You can make simple incisions on the flesh. 6. Take another bowl and add then the mushrooms. Pour enough water in the bowl to immerse the mushroom pieces. Rehydrate the mushrooms to soften them and then squeeze out the extra water. Slice into pieces. 7. Make thin slabs of the carrot and then half the slices vertically. Chop the onion. Discarding the core of cabbage, cut them into cubes. Cut the snow peas into halves after removing the strings from them. Make thin slices of the kamaboko fish. 8. Place a wok over moderate to high heat and add sesame oil to it. After the oil starts to boil, add pork belly pieces and cook until they brown. Add the squid and the shrimp pieces to it and cook until they become opaque. 9. Stir in carrot and onion. Add mushroom and cabbage, and keep

stirring for one minute. Stir in the bean sprouts, the snow peas, and fish—Cook for an additional minute. Sprinkle pepper and then toss them to combine. Add the soup to the wok and then adjust the salt by tasting it. 10. Prepare the noodles: Cut the packet, take the noodles out, and then separate them, place a large pan over a moderate flame, and pour water. Put the noodle strips in it— Cook noodles and place in a bowl. 11. Top the noodles with the soup and other toppings. Serve them warm.

Chapter 11: Snacks & Dessert Recipes No meal is complete without desserts and snacks are as important as any other meal because they will keep you going throughout the day. So, here are some recipes that you can enjoy.

Sweet Potatoes Simmered in Lemon Total Prep & Cooking Time: 25 minutes Yields: 2 servings Nutrition Facts: Calories: 103 | Carbs: 23.6g | Protein: 2.3g | Fat: 0.2g | Fiber: 3.8g Ingredients: One Japanese sweet potato Two tablespoons of sugar Half a lemon One cup of water Method: 1. Peel the sweet potatoes. The ends have to be cut and discarded. 2. Cut rounds of half an inch in thickness. Soak the cut pieces in water for about five minutes. Drain them. 3. Take a cup of water in a saucepan and the juice of lemon and sugar in it. Add the sweet potatoes too and place the special otoshibuta on top. Boil the water on medium flame. Skim the foam from the top. 4. When it is done, insert skewers in the potatoes to check. 5. Allow them to cool for about two hours. 6. You can also serve them chilled.

Grilled Corn Total Prep & Cooking Time: 15 minutes Yields: 4 servings Nutrition Facts: Calories: 92 | Carbs: 9g | Protein: 1g | Fat: 6g | Fiber: 0.4g Ingredients: One tsp. of soy sauce Two cobs of corn (halved after removing husks) Two tbsps. of butter Ichimi Togarashi Half a tsp. each of Caster sugar Mirin Method: 1. Boil water in a pan, add the corn and cook for five minutes. Drain the corn and keep it aside. 2. Melt butter in a pan and add mirin, soy sauce, and sugar. Keep stirring until all of the sugar has dissolved. 3. Now, add the corn to the pan. The corn has to become well coated with the sauce. 4. Take the corn and place it under the grill. Keep turning from time to time so that it is grilled only slightly. Take it off on a plate and sprinkle Ichimi Togarashi on top.

Apple Walnut Salad Total Prep & Cooking Time: 15 minutes Yields: 4 servings Nutrition Facts: Calories: 70 | Carbs: 10.8g | Protein: 1.7g | Fat: 2.9g | Fiber: 2.3g Ingredients: One celery Two apples One tablespoon each of Toasted walnuts Raisins For the yogurt dressing: One tablespoon of Japanese mayonnaise Four tablespoons of Greek yogurt One teaspoon each of Milk Sugar Half a lemon Freshly ground black pepper Kosher salt Method: 1. First, take all the ingredients of the yogurt dressing in a bowl and whisk them together. 2. Make thin slices of the celery and add them to the yogurt dressing. 3. Remove the core of the apple and cut the rest of the apple into quarters. Then, form 0.25 inches thick slices of apples from those quarters. After that, cut those slices in halves. 4. Take a separate bowl and add all the slices of apples in it.

Squeeze lemon juice over the apples. Toss to ensure all the pieces are well coated. 5. Now, take another bowl and add the walnuts, raisins, and apples (without the lemon juice) in it. Toss well and add the dressing too. You can serve it chilled.

Hanami Dango Total Prep & Cooking Time: 1 hour 30 minutes Yields: 8 Dango sticks Nutrition Facts: Calories: 108 | Carbs: 22.7g | Protein: 2.2g | Fat: 0.6g | Fiber: 0g Ingredients: Food color (red) Two tablespoons of hot water One tablespoon mugwort (yomogi) Three-fourth cup hot water Half a cup plus two tablespoons of sugar One cup each of Shiratamako (Sweet rice flour/ glutinous rice flour) Joshinko (Japanese rice flour) Method: 1. In a bowl, add hot water and yomogi. Combine the ingredients well with a fork. 2. Keep it aside for about five minutes and then, with the help of a mesh strainer, strain the yomogi. 3. Take a large bowl and combine sugar, shiratamako, and joshinko. Mix hot water in small intervals, until a dough forms. 4. Divide the dough into three portions. Add yomogi to one portion and knead, red food coloring to another portion, and leave the third one intact. 5. For each color, you will be able to form eight balls. 6. Boil the white dangos for about nine minutes. Remove them from the boiling water and cool them in iced water. Repeat the same process for the rest of the sixteen Dangos. 7. Take a skewer, put the green Dango followed by white, and then pink. Serve.

Dorayaki Total Prep & Cooking Time: 45 minutes Yields: 6 dorayaki Nutrition Facts: Calories: 195 | Carbs: 38g | Protein: 4g | Fat: 3g | Fiber: 0g Ingredients: 18 ounces of Anko (red bean paste) One teaspoon each of Canola oil Baking powder Two tablespoons each of Water Honey 1 plus 1/3 cups of all-purpose flour 2/3 cup of sugar Four eggs Method: 1. Take a large bowl and add in honey, sugar, and eggs. Whisk to combine until fluffy. Set aside. 2. Mix baking powder and flour in a bowl. Let it rest in the refrigerator for fifteen minutes. 3. Add two tablespoons of water to the smoothened batter. 4. Take a non-stick frying pan over medium-low heat, and allow it to heat. Coat the bottom of the pan with vegetable oil using a paper towel. Wipe off the oil and pour three tablespoons of batter from a height of three inches from the pan. It will form a pancake with a diameter of three-inch. 5. Cook one side for about 1 minute 30 seconds. Then flip and cook for another 30 seconds.

6. Transfer to a plate and cover it with a damped towel to retain the moisture. 7. Add red bean paste at the center and form a sandwich. Wrap it up with plastic until ready to serve.

Manju Total Prep & Cooking Time: 1 hour 10 minutes Yields: 12 servings Nutrition Facts: Calories: 110 | Carbs: 23g | Protein: 2g | Fat: 1g | Fiber: 0g Ingredients: 8.5 ounces of red bean paste One cup of cake flour Half a teaspoon each of Water Baking powder Three tablespoons of water Half a cup of brown sugar Method: 1. Pour water in a saucepan over medium-low heat and add brown sugar. Whisk to dissolve. Keep it aside. 2. Make 12 balls of red bean paste using a wet hand 3. Combine water and baking powder. Add this to the brown sugar mixture and mix well. 4. Add the flour to the brown sugar mixture and combine to form a ball. Wrap it with plastic and set aside for fifteen minutes. 5. Knead the dough for about one to two minutes after transferring it to a floured working area. 6. Shape it like a stick and cut it into twelve pieces. 7. Cover them with a damp towel to retain the moisture. 8. Take a portion and make a ball. Flatten it to form a two-inch diameter flat circle. 9. In the middle, place the red bean ball. Pull the corners and

close the dough by pinching. 10. Place it on the working surface, rotated it a few times, and then place it on a parchment paper. 11.

Cover these with a damped towel to retain moisture.

12. minutes.

Steam them in a steamer on high heat for 10 to 12

13. Remove them from the steamer, wrap with plastic, and then cool them on a wire rack.

Mochi Ice Cream Total Prep Time: 1 hour 3 minutes Yields: 12 pieces Nutrition Facts: Calories: 80 | Carbs: 14g | Protein: 1g | Fat: 2.5g | Fiber: 0g Ingredients: Ice cream Half cup cornstarch/ potato starch One-fourth cup sugar Three-fourth cup each of Water Shiratamako Method: 1. Scoop out the ice cream into silicon/aluminum cupcake liners. Freeze them. 2. Combine sugar and shiratamako in a medium bowl. Whisk together. Add water and mix well. 3. Cover the bowl with plastic and put it inside the microwave. Heat it for one minute on high heat. Bring it out, stir, and again cook for one minute. Again stir it, cover it, and then cook for another 30 seconds. 4. Cover the work surface using parchment paper. Sprinkle a generous amount of potato starch. 5. Place the cooked mochi and again sprinkle some potato starch on top of it. 6. Spread the mochi to form a thin layer using a rolling pin. 7. Transfer the mochi to a baking sheet along with the parchment paper. 8. Refrigerate for about fifteen minutes.

9. Take it out and cut into 7 to 8 circles. 10. Shed the excess potato starch. Take a plate, place a plastic wrap, then place the mochi and wrapper. Again place a plastic wrapper and repeat the process for all the wrappers. Roll the rest of the mochi dough into a ball. Form a flat and thin layer. Cut out more circle wrappers from it. 11. Place one plastic wrap sheet, on the working surface, along with the mochi on top. Place the frozen ice cream ball on the top of the mochi layer. Wrap the ice cream ball and pinch the layer to close the corners. 12. Wrap them with plastic and place them in a cupcake pan and keep them in the freezer. After a few hours, they will be ready to serve.

Anmitsu Total Prep Time: 30 minutes Yields: 6 servings Nutrition Facts: Calories: 125 | Carbs: 30g | Protein: 1g | Fat: 0g | Fiber: 0g Ingredients: Kuromitsu Kiwis Banana Strawberries Six scoops of vanilla ice cream or green tea ice cream Six tablespoons of Anko One batch each of ShiratamaDango Agar-agar jelly Method: 1. Prepare the shiratamaDango and agar-agar jelly beforehand. 2. Cut the fruits into small pieces. 3. Divide the ice cream, red bean paste, shiratamadango, fruits, and agar-agar jelly evenly into separate bowls. 4. Serve along with kuromitsu.

Fruit Jelly Total Prep & Cooking Time: 6 hours 13 minutes Yields: 9 fruit jelly cubes Nutrition Facts: Calories: 50 | Carbs: 13g | Protein: 0g | Fat: 0g | Fiber: 0g Ingredients: Fruits (kiwi, blueberries, strawberries, orange) Half a cup of sugar Two teaspoon agar-agar Two cups of water Method: 1. Take a Nagashikan (6 inch×5.1 inch×1.8 inches), and keep it aside. 2. Take a small saucepan and pour two cups of water. Add in two teaspoons of agar-agar. Whisk to combine. Boil. 3. Lower the heat and continue cooking for two minutes. Whisk frequently to ensure that the agar-agar has dissolved completely. 4. Remove from heat after two minutes. 5. Add in one-fourth cup sugar. Whisk until the sugar gets completely dissolved. 6. Pour the liquid in the nagashikan, until it reaches a height of 1/3 inch. This will make sure that the fruits don’t touch the bottom. 7. With the help of a toothpick or spoon, move the formed bubbles to the corner and get rid of them. 8. Keep it in the refrigerator for around ten minutes. You can even keep it at room temperature for a slightly longer time. 9. On the other hand, for the jelly, cut the fruits.

10. Make sure that the thickness of the pieces of the fruits is nearly equal. 11. it.

After the bottom layer is nearly set, put the fruit on

12. Pour the rest of the mixture on top of it and get rid of the bubbles. 13. Put it inside the refrigerator and keep it there until the jelly is completely set. 14. Run a knife along the sides of the nagashikan to loosen the jelly. 15. Cut the jelly, with the knife, around the sides of the fruits. It will give a pretty look to it. 16. Transfer all the fruit jellies on a plate and serve them chilled.

Warabi Mochi Total Prep & Cooking Time: 25 minutes Yields: 4 servings Nutrition Facts: Calories: 87 | Carbs: 5g | Protein: 0.7g | Fat: 0.5g | Fiber: 0g Ingredients: One and three-fourths of a cup of water Half a cup of sugar Three-fourth of a cup of Warabiko or Warabi Mochiko For the toppings: Brown sugar syrup (kuromitsu) One-fourth cup of kinako Method: 1. Take a baking sheet and sprinkle some kinako on it. 2. Mix the Warabi Mochiko, water, and sugar in a medium-sized saucepan and heat it over medium heat until it begins to boil. 3. Decrease the heat and stir vigorously using a wooden spatula for about ten minutes so that the mixture thickens and turns translucent. 4. Take the mocha away from the heat and pour it onto the prepared baking sheet. Add some more kinako on the mocha and allow it to cook in the refrigerator for about twenty minutes. 5. Take it out of the refrigerator once it has cooled down and cut in into ¾inch pieces. Add some more kinako on the warabi mocha and serve. You can also add a drizzle of Kuromitsu on top of the mocha if you like. Notes: You can store the warabi mocha for one to three days at room temperature. They will get hard and whitish if it’s kept in the refrigerator. It also tastes much tastier if you keep it in the fridge for twenty to thirty minutes

before consuming it.

Yatsuhashi Total Prep & Cooking Time: 30 minutes Yields: Ten pieces Nutrition Facts: Calories: 532 | Carbs: 64g | Protein: 28g | Fat: 6g | Fiber: 0.8g Ingredients: A quarter cup of rice flour (shiratamako) or mochiko A quarter cup and one teaspoon each of Water Sugar One tablespoon of soybean flour (kinako) A quarter cup and two teaspoons of rice flour (joshinko) One teaspoon of cinnamon powder (mixed with matcha) Two teaspoons each of Green tea (matcha powder) Cinnamon powder A two-third cup of bean paste, red (Anko) Method: 1. In a microwave-safe bowl, add shiratamako and water. Whisk until you no longer find any flour lump. Then add sugar and joshinko. Mix the paste with a spatula to form a slightly thick consistency. 2. Cover the bowl with a plastic wrapper and place it in a microwave oven. The baking time can range from one to three minutes, depending upon the microwave wattage. Take the bowl out after the said time and remix the contents with a wet spatula. Again bake it for one and a half minutes. 3. Remix the contents to form a soft mocha. 4. Cut the dough into thinner pieces of size (0.75-inch x 2.25inch). Bake them for twenty minutes at a temperature of 150

degrees C. Take it out and serve.

Conclusion Thank you for making it through to the end of Japanese Cuisine, let’s hope it was informative and able to provide you with all of the tools you need to achieve your goals whatever they may be. The next step is to start making some delicious Japanese recipes at home. The dishes are light yet flavorful and will surely be a favorite in your house. By now, you must have learned different types of cooking that are a specialty in Japanese cuisine. To get the right textures, follow every step carefully, and stock up on the essential ingredients. Finally, if you found this book useful in anyway, a review on Amazon is always appreciated!

Copycat Recipes

Cookbook

Thai Cuisine 100+ Tasty Recipes. The Complete Step-By-Step Guide to Cooking Delicious Dishes, from Appetizers to Desserts Arsenio Islas

© Copyright 2020 by Arsenio Islas. All right reserved. The work contained herein has been produced with the intent to provide relevant knowledge and information on the topic on the topic described in the title for entertainment purposes only. While the author has gone to every extent to furnish up to date and true information, no claims can be made as to its accuracy or validity as the author has made no claims to be an expert on this topic. Notwithstanding, the reader is asked to do their own research and consult any subject matter experts they deem necessary to ensure the quality and accuracy of the material presented herein. This statement is legally binding as deemed by the Committee of Publishers Association and the American Bar Association for the territory of the United States. Other jurisdictions may apply their own legal statutes. Any reproduction, transmission or copying of this material contained in this work without the express written consent of the copyright holder shall be deemed as a copyright violation as per the current legislation in force on the date of publishing and subsequent time thereafter. All additional works derived from this material may be claimed by the holder of this copyright. The data, depictions, events, descriptions and all other information forthwith are considered to be true, fair and accurate unless the work is expressly described as a work of fiction. Regardless of the nature of this work, the Publisher is exempt from any responsibility of actions taken by the reader in conjunction with this work. The Publisher acknowledges that the reader acts of their own accord and releases the author and Publisher of any responsibility for the observance of tips, advice, counsel, strategies and techniques that may be offered in this volume.

Introduction Congratulations on purchasing Thai Cuisine, and thank you for doing so. Every individual in this world loves to try out new flavors from different parts of the world every once in a while. However, due to certain circumstances, everyone can't travel the world to taste new cuisines. Wouldn't it be great if you could taste new flavors without any need to travel? In this book, you will come to know about Thai cuisine along with its specialties. I have included a wide array of recipes for you in this book to help you prepare the authentic dishes from Thailand right in your home kitchen. Thai cuisine is mostly about rice and noodles. With the help of this book, you will come to learn about many authentic dishes from Thailand apart from noodles and rice. The first chapter is dedicated to the basics of Thai cuisine that will help you to learn about authentic Thai cuisine in general. Every part of Thailand has something special to offer. In this book, you will find a comprehensive approach to cook Thai dishes at home. The recipes are quite simple, and with minimal effort from your side, you can taste the actual essence of Thai cuisine. There are plenty of books on this subject on the market, thanks again for choosing this one! Every effort was made to ensure it is full of as much useful information as possible, and please enjoy it! Thanks again for choosing this book, make sure to leave a short review on Amazon if you enjoy it, I’d really love to hear your thoughts.

Chapter 1: A Brief Introduction to Thai Cuisine Food forms an integral part of any kind of social occasion in Thailand. A very interesting thing about Thai cuisine is that the food tends to become a reason for celebration or an occasion in itself. The main reason behind this is the social and friendly nature of the people of Thailand. Also, the way in which Thai cuisine is eaten and ordered is in itself unique. Any typical Thai meal will consist of four types of seasonings – salt, spicy, sour, and sweet. Most of the dishes from Thailand are not considered to be satisfying until all the tastes of these four seasonings are combined. A traditional Thai dining experience would include a wide variety of fish or meat dishes, some veggies, a simple dish of noodles, and a soup. The desserts might have simple and fresh fruits like pineapple or something exotic and colorful like rice cakes. It will all depend on which region you are in. Besides the simple and elegant cuisines of Thailand, people over there are great smackers as well. Some of the most popular Thai snacks include beef or chicken satay, spring rolls, egg rolls, crepes, and raw fresh veggies with a dipping sauce. Additionally, the presentation of Thai food is something that you should experience. Thai cuisine presentation falls under the category of most exquisite presentations in the whole world. The serving platters are generally decorated with carved fruits and vegetables into flowers along with other beautiful shapes. The stir-fries that are palace-style are considered as a piece of art. The modern-day taste of Thai dishes has a great influence from the country’s ancient history. The people of Thailand established the heart of Siamese cuisine with various types of seafood and meat combined with herbs, vegetables, and spices. Noodles were brought to Thailand by the Chinese, and the most important cooking tool of Thailand – steel wok. It has been found that Thai cuisine comes with great influence from the Indian flavors and spices as well. However, Thai dishes come with a distinct characteristic that helps differentiate them from the Indian dishes and curries. This point of differentiation is the use of lemongrass, holy basil, and Thai ginger or galangal. Thai cuisine is known for its colorful curries and the super spicy experience that you are going to have. There are four specific types of colors in Thai

curries that can be found – red, green, orange, and yellow. Also, the cuisine can be differentiated based on the various regions. For example, Thai cuisine in the northern region of Thailand is simple in comparison to the other regions where sticky rice is always preferred. The central region of Thailand is all about royal cuisines. On the other hand, the southern region of Thailand involves coconut milk and coconut oil for cooking. So, it is evident that each region comes with a specific characteristic of its own. I have included a wide array of Thai recipes from various regions in the next chapters.

Chapter 2: Rice And Noodles Recipes Thai cuisine is based mainly on rice and noodles. No matter what kind of dish you order in a Thai restaurant, noodles, or rice is a must-have with any dish. In this chapter, I have included some of the most famous rice and noodles recipes from Thailand that you can easily make at your home.

Thai Pineapple Fried Rice Total Prep & Cooking Time: Forty minutes Yields: Six servings Nutrition Facts: Calories: 621 | Protein: 17g | Carbs: 122g | Fat: 5.9g | Fiber: 7.2g Ingredients Three tbsps. of oil Four cups of rice (cooked) Two tbsps. of soy sauce Two tsps. of curry powder Two shallots (chopped) Three garlic cloves (chopped) One green or red chili (sliced) One-fourth cup of vegetable broth One large egg One can of pineapple chunks (drained) Half cup of raisins One-third cup of whole cashews (unsalted, roasted) Three scallions (sliced) Three-fourth cup of cilantro Method: 1. Start by mixing one tbsp. of oil with the cooked rice. Separate any big chunks using your fingers. Keep aside. 2. Stir the curry powder and soy sauce in a small cup. 3. Add two tbsps. Of oil in a frying pan. Add garlic, shallots,

along with the chili. Stir-fry the mixture for about one minute. 4. You can add one tbsp of vegetable broth for keeping all the ingredients sizzling. 5. Crack the egg into the mixture. Scramble the egg with the vegetables. 6. Add the remaining veggies and stir well. 7. Add pineapple chunks, rice, cashews, and raisins. 8. Add the mixture of curry powder and soy sauce over the rice and combine well. Stir-fry for two minutes. 9. In case the ingredients are dry, you can add one tbsp. of oil from the sides. 10.

Season the rice with pepper and salt.

11. Serve the pineapple fried rice with cilantro and scallions from the top.

Thai Chicken Rice Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 720 | Protein: 38g | Carbs: 129g | Fat: 20.3g | Fiber: 2.2g Ingredients Five cups of rice (cooked) One breast of chicken (chopped in small bits) One tbsp. of soy sauce Three tbsps. of vegetable oil Four spring onions (sliced) Four garlic cloves (minced) One green or red chili (sliced) Seven shitake mushrooms (chopped) One celery stalk (sliced) Two tbsps. of chicken stock Half cup of peas (frozen) One large egg For the sauce: Three tbsps. of each Fish sauce Chicken broth Two tbsps. of soy sauce One tbsp. of lime juice One-third tsp. of white pepper One tsp. of sugar Method: 1. Use some oil for separating the large chunks of rice with the help of your fingers. 2. Add the chicken in a medium-sized bowl. Add the soy sauce

and mix well. Keep aside. 3. Combine all the listed ingredients for the sauce in a small cup. Mix well. 4. Heat a large wok and drizzle two tbsps. Of oil in it. Start adding the spring onions along with the chili and garlic. 5. Stir-fry the mixture for one minute. Start adding the marinated chicken and cook for three minutes until browned. 6. Add the shitake mushrooms along with the celery. Fry the mixture for three minutes. In case the wok gets dry, add two tbsps. of oil along with some broth and keep cooking. 7. Add the cooked rice and mix well using a spatula. 8. Add the sauce, two tbsps. at one time. Stir-fry the mixture for six minutes. 9. Add the peas and mix well. 10. Make a well at the center. Crack in the egg. Scramble the egg. 11. Mix all the ingredients together over high heat for two minutes. 12.

Serve hot.

Thai Shrimp Fried Rice Total Prep & Cooking Time: Thirty minutes Yields: Two servings Nutrition Facts: Calories: 383 | Protein: 2.3g | Carbs: 21.9g | Fat: 25.7g | Fiber: 1.2g Ingredients Four cups of rice (cooked) Twelve shrimps Four tbsps. of cooking white wine One-fourth cup of onion (chopped) Four cloves of garlic (minced) Two large eggs Three-fourth cup of peas For the sauce: Half tsp. of shrimp paste Two tbsps. of fish sauce Three tbsps. of soy sauce One tsp. of sugar One pinch of white pepper Two tsps. of chili sauce One green onion (sliced, for garnishing) Method: 1. Mix all the listed ingredients for the sauce in a cup. Keep aside. 2. Heat a wok. Drizzle two tbsps. of oil in the wok. Add the onions along with the garlic. Fry the ingredients for one minute. 3. Add the cooking white wine and stir-fry for two minutes. 4. Start adding the shrimps. Cook for three minutes until the shrimps change color to pink. 5. Push the cooked shrimps to one side and add one tsp. of oil in

the wok. Crack the eggs and scramble for one minute. 6. Now it is time to add the rice along with the peas. Mix well. Add the prepared sauce over the rice and toss. 7. Stir-fry the rice by tossing for four minutes. 8. Serve the shrimp rice with green onions from the top.

Spicy Chicken and Basil Fried Rice Total Prep & Cooking Time: Forty minutes Yields: Six servings Nutrition Facts: Calories: 792 | Protein: 27.2g | Carbs: 114.6g | Fat: 23.2g | Fiber: 3.6g Ingredients Three tbsps. of oyster sauce One tsp. of white sugar Two tbsps. of fish sauce Half cup of peanut oil Four cups of jasmine rice (cooked) Six garlic cloves (crushed) Two Serrano peppers (crushed) One pound of chicken breast (cut in thin strips) One large red pepper (sliced thinly) One onion (sliced) Two cups of Thai basil One cucumber (sliced) Half cup sprigs of cilantro Method: 1. Combine fish sauce, oyster sauce, and white sugar in a small bowl. Keep aside. 2. Heat oil in a wok over a medium flame. Start adding the Serrano pepper and garlic. Cook for one minute. 3. Add the strips of chicken, onion, mixture of oyster sauce, and pepper. Keep cooking until the chicken strips are tender. 4. Start adding the cooked rice along with the basil leaves and combine them. Keep mixing until the sauce mixes with the rice properly. 5. Serve with cilantro, cucumber slices, and basil leaves.

Khao NeeoMamuang (Sweet Sticky Rice and Mango) Total Prep & Cooking Time: One hour and forty minutes Yields: Four servings Nutrition Facts: Calories: 810 | Protein: 8.2g | Carbs: 134.6g | Fat: 23.7g | Fiber: 7.2g Ingredients Two cups of white rice (short-grain, uncooked) Two and a half cup of water One and a half cup of coconut milk One cup of white sugar One-fourth tsp. of salt One tbsp. of tapioca starch Three mangoes (sliced) One-third tsp. of sesame seeds (toasted) Method: 1. Mix water and rice in a large pan. Boil the mixture and simmer for twenty minutes until all the water is absorbed. 2. While the rice is cooking, combine one cup of coconut milk, salt, and sugar in a pan over a medium flame. Boil the mixture. Remove the pan from the heat. Keep aside. 3. Add the cooked rice in the mixture of coconut milk. Cool the mixture for one hour. 4. Mix the remaining coconut milk along with salt, tapioca starch, and sugar in a pan. Boil the mixture. 5. Arrange the sticky rice on serving plates. Add the sliced mangoes from the top. Pour the prepared sauce over the rice and mangoes. Serve with sesame seeds from the top.

Thai Yellow Rice With Veggies Total Prep & Cooking Time: One hour and thirty minutes Yields: Four servings Nutrition Facts: Calories: 418 | Protein: 11.6g | Carbs: 74.6g | Fat: 7.4g | Fiber: 4.9g Ingredients Two tbsps. of vegetable oil One-fourth cup of onion (chopped) Three garlic cloves (minced) One-eighth tsp. of chili flakes One-fourth cup of red pepper (diced) One tomato (diced) Two cups of Thai jasmine rice (uncooked) Four cups of chicken broth One lime (juiced) Two tbsps. of fish sauce Half tsp. of turmeric One-third tsp. of saffron Half cup of peas (frozen) Salt A handful of basil (for garnishing) Method: 1. Take a deep pot and heat it over a medium flame. Drizzle some oil in the pot. Start adding the garlic, onion, and chili. Keep cooking for one minute. 2. Add the tomato and red pepper. Stir-fry the ingredients for one minute. 3. Add the jasmine rice and mix well for coating. Add the stock and turn the flame to high. 4. Add fish sauce, lime juice, saffron, and turmeric. Mix well. Boil the mixture and cover the pot with a lid. Cook the rice for

twenty minutes until all the liquid gets absorbed. 5. Open the lid and add the peas. Mix again. 6. Cook for ten minutes. 7. Serve with basil from the top.

Thai Beef Rice Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 707 | Protein: 42g | Carbs: 50.3g | Fat: 34.6g | Fiber: 2.9g Ingredients One tbsp. of vegetable oil Half tsp. of sesame oil Half cup of red bell pepper (diced) One-fourth cup of onion (diced) One green onion (chopped) One-third tsp. of garlic powder Half pound of ground beef (cooked, crumbled) One-third cup of fresh tomato (diced) Two tbsps. of each Soy sauce Fish sauce Two cups of jasmine rice (cooked) One tsp. of each Black pepper (ground) Salt Two lime wedges One large egg (beaten) Method: 1. Take a wok and warm some vegetable oil in it. Add the vegetables and keep cooking for two minutes. Add the ground beef and mix well. Sprinkle some garlic powder from the top and cook the mixture for one minute. 2. Add the fish sauce, diced tomatoes, and soy sauce. Sauté the mixture for two minutes. Add the cooked rice and combine

well. Add pepper, salt, and squeeze the wedges of lime. 3. Cook the beaten egg in another pan. Cook for two minutes and flip. Fold the egg in half and keep aside. 4. Serve the prepared rice in serving plates and top with half omelet for each plate.

Mushroom Fried Rice Total Prep & Cooking Time: Thirty minutes Yields: Two servings Nutrition Facts: Calories: 320 | Protein: 8.9g | Carbs: 46.2g | Fat: 14.9g | Fiber: 7.6g Ingredients Five cups of cooked rice One tbsp. of mirin One shallot (chopped) One red chili (minced) Six mushrooms (sliced) One-third stalk of celery (sliced) Half of a yellow bell pepper (sliced) One-fourth cup of frozen peas One large egg Handful of coriander Two tbsps. of vegetable oil For the sauce: Four tbsps. of vegetable stock Two tbsps. of soy sauce Half tsp. of brown sugar One tbsp. of hoisin sauce Method: 1. Mix all the listed ingredients for the sauce in a bowl. Keep aside. 2. Drizzle some oil in a wok and add the chopped shallots. Cook for one minute and add the mushrooms along with the chili. Add some mirin for keeping the pan moist. 3. Add the bell pepper along with the celery. Start adding the rice along with the sauce. Cook for one minute.

4. Make a well in the center. Crack the egg. Scramble the egg and toss it with the rice. 5. Cook the rice for one minute. 6. Serve with coriander from the top.

Thai Coconut Rice Total Prep & Cooking Time: One hour Yields: Four servings Nutrition Facts: Calories: 429 | Protein: 11.3g | Carbs: 80.1g | Fat: 12.7g | Fiber: 12.6g Ingredients Two cups of white jasmine rice One can of coconut milk Three tbsps. of shredded coconut Salt One and a half cup of water Half tsp. of coconut oil Method: 1. Add the rice to a large deep pot and add the coconut milk. Add half a cup of water along with shredded coconut. Add some salt and stir for mixing. 2. Boil the mixture and cover the pot. Simmer for twenty minutes. 3. Open the lid and check if any liquid exists. If there is still some liquid left, cover the pot and simmer for five minutes. 4. Turn off the heat. Let the rice sit for five minutes. 5. Use a fork for fluffing the rice 6. Serve the rice warm with a little bit of shredded coconut from the top.

Pad Thai Noodles Total Prep & Cooking Time: One hour Yields: Four servings Nutrition Facts: Calories: 531.2 | Protein: 34.3g | Carbs: 64.6g | Fat: 14.7g | Fiber: 3.2g Ingredients Seven ounces of thick rice noodles Two tbsps. of each Peanuts Vegetable oil Six Thai peppers (minced) One shallot (minced) Three garlic cloves (minced) One pound breast of chicken (cut in strips of half an inch) One-third cup of tofu (extra firm, cut in matchsticks) Three tbsps. of white sugar Two and a half tbsp. of tamarind paste One and a half tbsp. of fish sauce Half tsp. of white pepper (ground) One large egg One-fourth pound of large shrimp One cup of each Chives (chopped) Bean sprouts One lime (juiced) Method: 1. Add the noodles in a deep pot and use hot water for covering the same. Let the noodles sit for ten minutes until firm. Drain the water. 2. Take a wok and heat one tbsp. of oil in it. Add the peanuts and

cook them for two minutes. Keep aside. 3. Add the shallot, peppers, and garlic into the wok. Stir-fry for thirty seconds. Add the tofu and chicken. Keep cooking for five minutes. Add the soaked noodles and toss well. 4. Add tamarind paste, sugar, white pepper, and fish sauce. Stir well for combining and cook for two minutes. 5. Push the cooked noodles to a side and crack the egg in the center of the wok. Scramble the egg and combine it properly with the noodles. Add the shrimp and stir-fry for three minutes. 6. Add bean sprouts, peanuts, lime juice, and chives. Mix well. 7. Serve with peanuts from the top.

Rice Noodle Salad Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 470.2 | Protein: 3.6g | Carbs: 64.6g | Fat: 20.9g | Fiber: 2.6g Ingredients Eight ounces of rice noodles One tbsp. of olive oil One-fourth head of romaine lettuce (chopped) One-fourth red bell pepper (diced) One-fourth cup of red onion (chopped) Three green onions (chopped) One-fourth cucumber (diced) Two tbsps. of each Basil (chopped) Cilantro (chopped) One inch piece of ginger (minced) One-fourth of jalapeno pepper (minced) Two garlic cloves (minced) For the sauce: One-third cup of olive oil One-fourth cup of each Rice vinegar White sugar Soy sauce One lemon (juiced) One tsp. of salt One-fourth tsp. of each Paprika Turmeric (ground)

Method: 1. Take a bowl of water. Soak the rice noodles. Let the noodles soak for ten minutes until softened. Drain the water and add one tbsp of olive oil. Toss for coating. 2. Combine red bell pepper, lettuce, red onion, basil, green onions, cilantro, cucumber, jalapeno pepper, ginger, and minced garlic with the noodles. 3. Mix the listed ingredients for the sauce in a medium-sized bowl. 4. Pour the sauce over the noodle salad and toss for combining.

One-Pot Rice Noodles Total Prep & Cooking Time: Forty minutes Yields: Four servings Nutrition Facts: Calories: 576.2 | Protein: 15.4g | Carbs: 96.4g | Fat: 9.1g | Fiber: 3.7g Ingredients Two tbsps. of cornstarch One and a half tbsp. of water Six cups of chicken stock Three tbsps. of soy sauce One tbsp. of fish sauce Half tbsp. of rice vinegar One-third tbsp. of chili-garlic sauce Two tsps. of each Garlic (minced) Vegetable oil Ginger (minced) One tsp. of coriander (ground) Sixteen ounces of rice noodles One cup of each Red bell pepper (sliced) Zucchini (sliced) Two breasts of chicken (cooked, cut in small cubes) Half cup of each Cilantro (chopped) Peanuts (crushed) Method: 1. Combine the cornstarch along with some water in a cup. Combine the mixture of cornstarch with chicken stock, fish

sauce, soy sauce, chili-garlic sauce, rice vinegar, garlic, ginger, vegetable oil, and coriander. Boil the mixture. 2. Add the rice noodles in the sauce and simmer for ten minutes until the noodles are tender. Add red bell pepper, zucchini, and cubes of chicken. Boil the mixture and simmer for five minutes. 3. Serve with cilantro and peanuts from the top.

Thai Pesto Noodles Total Prep & Cooking Time: Twenty minutes Yields: Four servings Nutrition Facts: Calories: 112 | Protein: 5.9g | Carbs: 8.9g | Fat: 9.8g | Fiber: 1.6g Ingredients Ten ounces of rice noodles (thick) One bunch of cilantro One-fourth cup of peanut butter Three garlic cloves (minced) Three tbsps. of olive oil (extra virgin) Two tbsps. of ginger (minced) One and a half tbsp. of fish sauce One tbsp. of brown sugar Half tsp. of cayenne pepper Method: 1. Soak the rice noodles in warm water. Soak them for about ten minutes. Let the noodles sit until tender. 2. In the meantime, combine peanut butter, olive oil, garlic, ginger, brown sugar, fish sauce, and pepper in a food processor. Keep blending until smooth. 3. Heat some oil in a wok. Add the pesto sauce. Cook for one minute. Add the soaked noodles and toss them for combining. Cook for one minute. 4. Serve hot.

Thai Noodle Curry Bowl Total Prep & Cooking Time: Thirty minutes Yields: Six servings Nutrition Facts: Calories: 208.3 | Protein: 3.4g | Carbs: 37.2g | Fat: 4.7g | Fiber: 1.7g Ingredients One tbsp. of peanut oil Two garlic cloves (minced) Thirty ounces of Thai ginger broth One carrot (cut in matchsticks) Eight ounces of rice noodles (thick, cooked) Three tbsps. of green onions (sliced) One-third cup of cilantro (chopped) Two tbsps. of peanuts (chopped) Six lime wedges Method: 1. Heat some oil in a pot. Add the garlic. Stir-fry for thirty seconds. 2. Add the ginger broth and boil. Add the sliced carrots and cook them for five minutes. 3. Add the cooked noodles and simmer for four minutes. 4. Serve the curry noodles in serving bowls with cilantro, peanuts, and green onions from the top.

Pas See Ew (Noodles With Broccoli and Beef) Total Prep & Cooking Time: Thirty-five minutes Yields: Eight servings Nutrition Facts: Calories: 182.3 | Protein: 5.7g | Carbs: 24.7g | Fat: 5.9g | Fiber: 0.9g Ingredients Eight ounces of thick rice noodles One cup of broccoli (cut in bite-size pieces) One tbsp. of vegetable oil One tsp. of garlic (crushed) Half pound of rib-eye steak (thinly sliced) Half cup of water One and a half tbsp. of cornstarch Three tbsps. of each Soy sauce Oyster sauce Two tbsps. of each White sugar Fish sauce Half tsp. of each Black pepper (ground) Salt One large egg Method: 1. Place the noodles in a large bowl. Cover it using hot water. Soak the noodles for ten minutes. Drain the water and keep aside. 2. Boil water in a small pot. Add the pieces of broccoli and cook for seven minutes until firm. Drain the water and keep aside.

3. Heat the oil in a large skillet. Add the garlic. Cook for three minutes and add the steak. Cook for seven minutes until the meat pieces are tender. 4. Combine the cornstarch along with some water in a bowl. Add the mixture to the skillet. Add soy sauce, oyster sauce, sugar, and fish sauce. Stir the mixture. 5. Add the broccoli along with the noodles. Add pepper and salt for seasoning. 6. Cook the egg in another skillet. 7. Add the cooked eggs to the noodles and mix well. 8. Serve hot.

Spicy Peanut Noodles Total Prep & Cooking Time: Thirty-five minutes Yields: Six servings Nutrition Facts: Calories: 680.2 | Protein: 25.7g | Carbs: 80.3g | Fat: 27.2g | Fiber: 5.7g Ingredients For the sauce: Half cup of peanut butter Six tbsps. of soy sauce Three tbsps. of each Rice vinegar Brown sugar Sesame oil Two red chilies (chopped) Two tbsps. of each Ginger (grated) Chili-garlic sauce One tsp. of fish sauce Half tsp. of black pepper (ground) For the noodles: Three tbsps. of olive oil One pound of chicken breast (cut in cubes of three-fourth inch) One cup of carrots (cut in matchsticks) One red bell pepper (sliced in strips) Four green onions (sliced) Two cups of bean sprouts (rinsed) One-fourth cup of cilantro (chopped) Sixteen ounces of rice noodles One tbsp. of peanuts (chopped)

Method: 1. Whisk all the listed ingredients for the sauce in a bowl. Keep aside. 2. Take a large wok and heat two tbsps. of oil in it. Add the pieces of chicken and cook for three minutes. Add one-fourth cup of the sauce to the chicken. Cook for two minutes. Transfer the cooked chicken along with the juices in a bowl. 3. Heat the leftover oil and add the carrots. Cook for three minutes and add the bell peppers. Cook for one minute. Add the chicken, green onions, remaining sauce, cilantro, and bean sprouts. Cook the mixture for one minute. 4. Cover the noodles with hot water for five minutes. Drain the water and add the cooked noodles to the mixture. 5. Add the peanuts and stir-fry for two minutes. 6. Serve the noodles with peanuts from the top.

Pad Kee Mao (Thai Drunken Noodles) Total Prep & Cooking Time: Thirty-five minutes Yields: Four servings Nutrition Facts: Calories: 567.3 | Protein: 7.3g | Carbs: 106.3g | Fat: 12.2g | Fiber: 4.6g Ingredients One pound of rice noodles (dried) Three tbsps. of oil One-fourth cup of each Thai chilies Onion (sliced) Two tbsps. of each Garlic (minced) Soy sauce Fish sauce One tbsp. of brown sugar One red bell pepper (cut in pieces of one inch) One cup of each Peapods Broccoli (chopped) Half cup of carrots (chopped) One-third cup of basil (chopped) Method: 1. Add the noodles in a pot and cover with hot water. Add one tbsp. of oil to the noodles and soak for ten minutes. Drain the water and keep aside. 2. Take a large wok and heat the oil in it. Add the onion, chilies, and garlic. Fry the mixture for five minutes. Add the fish sauce, brown sugar, and soy sauce. Stir the mixture. Add the noodles,

broccoli, bell pepper, carrots, and pea pods. Stir-fry the mixture for five minutes. Add the basil. 3. Serve the noodles with basil from the top.

Thai Noodle Pork Bowl Total Prep & Cooking Time: Thirty minutes Yields: Six servings Nutrition Facts: Calories: 590.3 | Protein: 21.5g | Carbs: 44.6g | Fat: 36.5g | Fiber: 4.9g Ingredients Twelve ounces of rice noodles (wide) One-fourth cup of soy sauce One tbsp. of each Vegetable oil Honey Ginger paste Garlic (chopped) Two tsps. of fish sauce Two tbsps. of red curry paste One can of coconut milk Two pounds of pork loin chops (cut in thin strips) One cup of carrots (julienned) Eight ounces of sugar snap peas One-third cup of cilantro (chopped) Half lime (juiced and zested) Method: 1. Boil water in a large pot. Add some oil. Add the noodles and cook for two minutes. Drain the water and keep aside. 2. Whisk honey, soy sauce, and fish sauce in a bowl. 3. Take an iron skillet and add some oil in it. Add the ginger paste, garlic, and curry paste. Cook for one minute. Add the coconut milk and cook for one minute. 4. Add the strips of pork, peas, and carrots. Cook for five minutes. Add the mixture of soy sauce. Simmer the mixture for five

minutes. Add the noodles and stir for one minute. 5. Serve the noodles hot with lime zest, lime juice, and cilantro from the top.

Rad Na Noodles Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 310.3 | Protein: 12.6g | Carbs: 35.9g | Fat: 13.6g | Fiber: 2.9g Ingredients Two large eggs (beaten) Three tbsps. of each Fish sauce Soy sauce Brown sugar Rice vinegar One head of romaine lettuce Half tsp. of pepper flakes Six scallions (sliced) Half pound of bean sprouts One cup of peanuts (chopped) Eight ounces of rice noodles (wide) Two tbsps. of vegetable oil Hot sauce (for serving) Method: 1. Start by cooking the noodles in hot water for five minutes. Drain the water and keep aside. 2. Whisk together fish sauce, soy sauce, rice vinegar, brown sugar, and three tbsps. of water in a bowl. 3. Slice the lettuce into pieces of half an inch. Heat some oil in a large wok. Add the pepper flakes. Add the noodles and coat in oil. Add the prepared sauce toss for one minute. 4. Cook the eggs as omelet in a skillet. Slice the omelet into thin slices.

5. Add the eggs, scallions, nuts, and bean sprouts to the noodles. Cook for one minute. 6. Serve hot with hot sauce from the top.

Creamy Thai Noodles Total Prep & Cooking Time: Forty-five minutes Yields: Four servings Nutrition Facts: Calories: 336.3 | Protein: 12g | Carbs: 49.6g | Fat: 10.7g | Fiber: 4.9g Ingredients Eight ounces of noodles One tbsp. of vegetable oil One tsp. of ginger (grated) Two garlic cloves (minced) Half cup of carrot (julienned) Two cups of cabbage (sliced) One-fourth cup of bean sprouts Cilantro, green onions, and peanuts (for garnishing) For the sauce: Half cup of chicken stock Two tbsps. of each Soy sauce Peanut butter (creamy) One tsp. of sriracha Two tsps. of sesame oil One tbsp. of brown sugar One-fourth tsp. of red pepper flakes Method: 1. Combine the listed ingredients for the sauce in a bowl. Keep aside. 2. Cook the noodles in boiling water for five minutes. Drain the water and keep aside.

3. Add oil in a wok and cook the garlic along with the ginger. 4. Add cabbage and carrots. Cook for three minutes. Add the prepared sauce and simmer for three minutes. 5. Add the noodles along with the bean sprouts. Toss well for two minutes. 6. Serve the noodles with cilantro, peanuts, and green onions from the top.

Rainbow Veggie Pad Thai Total Prep & Cooking Time: Twenty minutes Yields: Four servings Nutrition Facts: Calories: 323.3 | Protein: 7.8g | Carbs: 35.7g | Fat: 16.7g | Fiber: 3.7g Ingredients Four ounces of brown rice noodles One zucchini One red bell pepper Two carrots Half an onion Two tbsps. of oil One large egg (beaten) Half cup of peanuts (chopped) One cup of fresh herbs (green onions, cilantro, and basil) For the sauce: Three tbsps. of each Fish sauce Chicken stock Brown sugar Two tbsps. of white vinegar One tbsp. of soy sauce One tsp. of chili paste

Method: 1. Start by spiralizing the veggies using a spiralizer or a peeler. In case you do not have a peeler, you can cut them into thin strips. 2. Add the ingredients of the sauce in a bowl and combine. 3. Take a wok and heat some oil in it. Add the vegetables and

cook for two minutes. Transfer the veggies to a bowl. 4. Cook the noodles in hot water for five minutes. Drain the water. Add the noodles to the wok. 5. Add the prepared sauce and toss the noodles. Push the noodles to one side and break the egg in the center. Scramble the egg. Combine it with the noodles. 6. Add the cooked vegetables to the wok and stir-fry for two minutes. Add the herbs. 7. Serve hot.

Thai Garlic and Ginger Noodle Bowl Total Prep & Cooking Time: Forty-five minutes Yields: Four servings Nutrition Facts: Calories: 389.3 | Protein: 7.8g | Carbs: 68.6g | Fat: 10.3g | Fiber: 9.3g Ingredients Eight ounces of rice noodles Ten ounces of snow peas Two tbsps. of sesame oil Two tsps. of ginger (grated) One tbsp. of garlic (minced) Two cups of carrots (julienned) Five cups of cabbage (cut in bite-size pieces) Five ounces of shitake mushrooms (sliced in quarters, steamed) For the sauce: Half cup of vegetable stock One tbsp. of sesame oil Two tbsps. of tamari Half tbsp. of coconut sugar One-third tsp. of each Sea salt Pepper flakes Method: 1. Soak the noodles in hot water for about five minutes. Drain the water and keep aside. 2. Blanch the snow peas in a pot of water for two minutes. Trim the ends before blanching. Drain the water and keep aside. 3. Whisk the listed ingredients for the sauce in a small bowl. Keep aside. 4. Take a large wok and heat some oil in it. Add the garlic and

ginger. Cook for thirty seconds and add the mushrooms. Cook for one minute. Add the carrots and cabbage. Cook for two minutes. Keep the veggies aside along with the peas. 5. Add the sauce in the wok and simmer for two minutes. Add the noodles and toss for coating. 6. Add the vegetable mix and stir for two minutes. 7. Serve the noodles hot.

Chapter 3: Meat and Poultry Recipes Meat and poultry are important parts of any kind of cuisine. In this chapter, you will find various Thai recipes based on meat and poultry. Let’s have a look at them.

Thai Broccoli and Beef Stir-Fry Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 460 | Protein: 30.2g | Carbs: 41.3g | Fat: 20.1g | Fiber: 6.9g Ingredients One pound of beef steak Three tbsps. of vegetable oil One shallot (chopped) Four garlic cloves (chopped) Two pieces of ginger (sliced in matchsticks) Two tbsps. of red wine One small head of broccoli (cut the florets in bite-size pieces) One red pepper (sliced in strips) One tsp. of cornstarch (combine in three tbsps. of water) Half tsp. of sesame oil For the marinade: Three tbsps. of soy sauce One tsp. of brown sugar Half tsp. of cornstarch For the sauce: Half cup of chicken stock Three tbsps. of oyster sauce One tbsp. of fish sauce Two tsps. of brown sugar

Two red chilies (minced) Method: 1. Start by cutting the steak into long strips of two inches. 2. Combine the marinade ingredients in a bowl. 3. Pour the prepared marinade over the steak and combine it. Keep aside. 4. Combine the sauce ingredients in a bowl and keep aside. 5. Take a large wok and heat the oil in it. Add the shallots, ginger, and garlic. Cook for one minute. Add the marinated beef and cook for five minutes until browned. 6. Add the red wine for keeping the wok moist. 7. Add the red pepper along with the broccoli. Add the sauce. Lower the flame and cook for five minutes. 8. Add the mixture of cornstarch and combine. 9. Serve the dish with Thai jasmine rice by the side.

Thai Grilled Steak Total Prep & Cooking Time: Two hours and thirty minutes Yields: Two servings Nutrition Facts: Calories: 331 | Protein: 21.3g | Carbs: 57.3g | Fat: 5.3g | Fiber: 6.9g Ingredients Two beef steaks For the marinade: Four cloves of garlic (minced) One-fourth cup of onion (chopped) Two chilies (minced) Three tbsps. of hoisin sauce Four tbsps. of soy sauce One tbsp. of fish sauce Half tsp. of lime juice Two tbsps. of brown sugar Method: 1. Combine the marinade ingredients in a bowl. Mix well for dissolving the sugar. 2. Marinate the steaks with the prepared marinade. Cover the steaks and refrigerate for two hours. 3. Add the steaks to a hot grill pan. Cook for seven minutes on each side. 4. Slice the steaks in strips (if desired) and serve with the pan juice from the top.

Massaman Thai Beef Curry Total Prep & Cooking Time: Two hours and ten minutes Yields: Four servings Nutrition Facts: Calories: 731 | Protein: 50.3g | Carbs: 44.6g | Fat: 38.9g | Fiber: 6.4g Ingredients Two cups of beef stock Two pounds of beef (cut in cubes) One-third cup of onion (diced) Three bay leaves Two potatoes (cut in chunks) A handful of basil For the sauce: One piece of ginger (grated) Five garlic cloves One lemongrass stalk (minced) One red chili (sliced) One-fourth cup of peanuts (chopped) One tsp. of each Cumin seed Coriander (ground) Turmeric Brown sugar Tamarind Half tsp. of white pepper One-eighth tsp. of cardamom Three-fourth tsp. of shrimp paste Two tbsps. of fish sauce One can of coconut milk Method: 1. Start by adding the stock in a large pot. Add the onion, meat,

along with the bay leaves. Add the lemongrass. 2. Boil the mixture and simmer for one hour by covering with a lid. 3. Add the ingredients for the sauce and stir well. 4. Add the potatoes and simmer for thirty minutes. 5. Serve the beef curry with basil from the top.

Thai Beef Coconut Curry Total Prep & Cooking Time: One hour Yields: Four servings Nutrition Facts: Calories: 350 | Protein: 7.6g | Carbs: 19.3g | Fat: 37.3g | Fiber: 7.8g Ingredients Two beef steaks (cut in thin slices) One can of coconut milk One small onion (sliced in rings) Two cups of pineapple chunks Half cup of cherry tomatoes Three tbsps. of oil One-fourth cup of beef stock Two tbsps. of red wine Two bay leaves A handful of basil One lemongrass stalk (sliced) Two red chilies Four garlic cloves One-inch piece of galangal (sliced) Three-fourth tsp. of each Coriander (ground) Turmeric Shrimp paste One and a half tbsp. of each Brown sugar Ketchup Two and a half tbsp. of each Lime juice Fish sauce One-eighth tsp. of cardamom (ground)

Method: 1. Place chilies, lemongrass, galangal, garlic, turmeric, shrimp paste, brown sugar, coriander, ketchup, lime juice, fish sauce, and cardamom in a blender. Add one-fourth can of the coconut milk. Blend well. 2. Heat the oil in a large wok. Add the onion rings. Fry for two minutes and add the stock. Simmer for two minutes. Reserve half of the onion rings in a bowl and leave the rest in the wok. 3. Add the beef. Fry for three minutes. Add the red wine. 4. Add the prepared paste along with the remaining coconut milk. Add the bay leaves. Add the chunks of pineapple and boil for two minutes. 5. Add the tomatoes along with the lime juice. Cook for two minutes. 6. Serve with Thai jasmine rice.

Slow-Cooker Thai Pork Total Prep & Cooking Time: Eight hours and thirty minutes Yields: Eight servings Nutrition Facts: Calories: 210 | Protein: 18.9g | Carbs: 9.7g | Fat: 9.2g | Fiber: 2.6g Ingredients Two red bell peppers (cut in strips) Four pork loin chops Half cup of teriyaki sauce One-fourth cup of each Peanut butter (creamy) Peanuts Two tbsps. of rice vinegar One tsp. of red pepper flakes Two garlic cloves (minced) One-third cup of green onions (chopped) Two limes (cut in wedges) Method: 1. Use cooking spray for coating a slow cooker. Add the pork chops along with the strips of bell pepper to the cooker. Add the vinegar, teriyaki sauce, garlic, and pepper flakes over the chops. 2. Cook for eight hours on low. Add the peanut butter and stir well. Cook for ten minutes. 3. Serve with peanuts and green onions from the top.

Thai Pork and Peanut Sauce Total Prep & Cooking Time: Twenty minutes Yields: Four servings Nutrition Facts: Calories: 361.3 | Protein: 18.9g | Carbs: 15.6g | Fat: 24.9g | Fiber: 2.6g Ingredients One-fourth cup of flour One tsp. of cumin (ground) One-fourth tsp. of cayenne pepper Half tsp. of salt Two tbsps. of vegetable oil Four pork chops One-third cup of chicken stock Half cup of coconut milk Two tbsps. of peanut butter One tbsp. of honey Two tsps. of ginger (ground) One-fourth cup of each Red bell pepper (sliced) Green onion (chopped) Peanuts Cilantro (chopped) Method: 1. Combine cumin, flour, cayenne pepper, and half tsp. of salt on a flat dish. Mix well. Coat the pork with the mixture of flour. 2. Take a wok and heat the oil in it. Add the pork chops and cook for four minutes on each side. 3. Combine coconut milk, stock, honey, peanut butter, ginger, and salt. 4. Remove the pork chops from the wok and add the sauce. Cook for two minutes.

5. Serve the pork chops with peanut sauce from the top. Garnish with bell pepper, green onion, cilantro, and peanuts.

Thai Slow Cooker Pork and Pepper Total Prep & Cooking Time: Five hours and thirty minutes Yields: Four servings Nutrition Facts: Calories: 312.3 | Protein: 21.2g | Carbs: 21.6g | Fat: 14.3g | Fiber: 2.9g Ingredients One cup of chicken stock One-third cup of soy sauce Half cup of peanut butter (creamy) Three tbsps. of honey Six garlic cloves (minced) Two tbsps. of ginger (minced) One tsp. of red pepper flakes Two red bell peppers (sliced) One pound of pork chops (boneless) Method: 1. Add soy sauce, chicken stock, honey, peanut butter, ginger, garlic, red bell peppers, pepper flakes, and pork chops in the slow cooker. Mix all the listed ingredients and cook on low. 2. Cook the pork for five hours. Remove the pork and shred it. Add it to the sauce. Cook for ten minutes. 3. Serve hot.

Ground Pork Skewers Total Prep & Cooking Time: One hour and thirty-five minutes Yields: Eight servings Nutrition Facts: Calories: 260.3| Protein: 21.3g | Carbs: 7.8g | Fat: 17.2g | Fiber: 0.2g Ingredients Two pounds of pork (ground) One-fourth cup of white sugar Two tbsps. of fish sauce Six garlic cloves (minced) One tsp. of salt Half tsp. of black pepper (ground) Two tsps. of baking powder One tbsp. of water Method: 1. Mix sugar, pork, fish sauce, salt, pepper, and garlic in a bowl. Combine the ingredients properly. 2. Combine the baking powder in one tbsp. of water. Add it to the mixture of pork. Let the marinated pork rest in the refrigerator for one hour. 3. Heat a grill pan and use some oil for greasing. 4. Take one handful of the mixture of pork and thread it to the skewer. Shape the skewer into sausage shape of one inch. 5. Add the skewers to the pan and grill for fifteen minutes on all sides. 6. Serve hot.

Pad Krapao (Stir-Fry Pork and Basil) Total Prep & Cooking Time: Twenty-five minutes Yields: Three servings Nutrition Facts: Calories: 360.6 | Protein: 27.9g | Carbs: 23.5g | Fat: 17.6g | Fiber: 3.3g Ingredients Three tbsps. of vegetable oil Three garlic cloves (chopped) Three hot chili peppers (sliced) One and a half cup of pork (sliced) One tbsp. of each Sweet soy sauce Dark soy sauce Chili paste in soya bean oil Four tbsps. of fish sauce Two cups of white onion (sliced) Half cup of green bell pepper (sliced) One cup of basil leaves One tsp. of white pepper (ground) Method: 1. Start by heating the oil in a large wok. Add the chili pepper and garlic to the wok. Cook for one minute. Add the sliced pork and cook for three minutes. Add the sweet soy sauce, dark soy sauce, and fish sauce. Cook for four minutes. 2. Add the onions, chili paste, and bell pepper. Stir-fry the mixture for six minutes. Add the basil leaves and add pepper for seasoning. 3. Serve hot.

Pork Red Curry With Squash Total Prep & Cooking Time: Forty minutes Yields: Two servings Nutrition Facts: Calories: 710.3 | Protein: 25.6g | Carbs: 37.9g | Fat: 51.6g | Fiber: 7.9g Ingredients One tbsp. of each Vegetable oil Red curry paste Half pound of pork loin (sliced thinly) One can of coconut milk Three cups of butternut squash (cubed) Two cups of cabbage (chopped) Two tbsps. of fish sauce One and a half tbsp. of white sugar Method: 1. Heat the oil in a pot. Add the curry paste. Fry for two minutes. Add the pork. Cook for five minutes. 2. Add the coconut milk. Boil the mixture. 3. Add the squash and reduce the flame. Simmer for ten minutes. Add the chopped cabbage and cook for five minutes. 4. Add sugar and fish sauce for seasoning. 5. Serve with jasmine rice.

KhanomJeeb (Shrimp and Pork Dumplings) Total Prep & Cooking Time: One hour Yields: Six servings Nutrition Facts: Calories: 251.4 | Protein: 11.3g | Carbs: 26.2g | Fat: 8.9g | Fiber: 1.9g Ingredients For the garlic oil: Three garlic cloves (minced) Three tbsps. of vegetable oil For the wontons: Five black peppercorns Two garlic cloves One pinch of salt Two stems of cilantro (chopped) Five ounces of pork (ground) Four ounces of shrimp (minced) Five water chestnuts (minced) One tbsp. of each White sugar Dark soy sauce One tsp. of each Fish sauce White sugar Tapioca starch Light soy sauce Half tsp. of salt Twenty-five wonton wrappers For the dipping sauce: Three tbsps. of each

Light soy sauce Rice vinegar One tbsp. of white sugar Two scallions (sliced in rings) One chili pepper Method: 1. Heat the oil in a large skillet. Add the garlic. Cook for five minutes. Remove the garlic from the skillet. 2. Crush the black peppercorns until powdery. Add the garlic and salt. Crush them for making a fine paste. Add the stems of cilantro and mix again. 3. Combine the paste, shrimp, pork, dark soy sauce, chestnuts, white sugar, tapioca starch, fish sauce, salt, and light soy sauce in a bowl. Take the wonton wrappers and spoon two tsps. of the pork mixture in the middle portion of each wrapper. Fold the wonton wrappers and seal the edges. 4. Steam the wontons for ten minutes. 5. Combine all the dipping sauce ingredients in a small bowl. 6. Serve the wontons with dipping sauce by the side and a drizzle of garlic oil from the top.

Thai Pork Coconut Curry Total Prep & Cooking Time: Twenty-five minutes Yields: Five servings Nutrition Facts: Calories: 220.1 | Protein: 22.6g | Carbs: 3.6g | Fat: 11.4g | Fiber: 0.6g Ingredients One tbsp. of vegetable oil Three cups of coconut curry sauce Two pounds of lean pork (cut in cubes) Method: 1. Take a large saucepan. Heat the oil in it. Add the pork cubes and cook for five minutes. 2. Add the coconut curry sauce and boil the mixture. Simmer for twenty minutes.

Thai Cashew Chicken Total Prep & Cooking Time: Three hours Yields: Four servings Nutrition Facts: Calories: 680.3 | Protein: 32.6g | Carbs: 67.2g | Fat: 27.3g | Fiber: 3.6g Ingredients One-fourth cup of each Fish sauce Soy sauce Two tbsps. of hot pepper sauce Three garlic cloves (minced) One tbsp. of ginger (minced) Four chicken breasts (cut in strips) One cup of jasmine rice (dry) Three tbsps. of brown sugar One onion (sliced) Three-fourth cup of water Two and a half tbsp. of peanut butter (creamy) Half cup of cashew nuts Method: 1. Mix fish sauce, soy sauce, hot pepper sauce, ginger, fish sauce, and garlic in a bowl. Add the chicken strips and marinate for two hours in the refrigerator. 2. Boil the jasmine rice with two cups of water in a saucepan. Simmer for twenty minutes. 3. Take a skillet and heat the oil in it. Add the brown sugar. Add the onion and cook for five minutes. Add the marinated chicken. Cook for ten minutes. 4. Add three-fourth cup of water to the skillet and boil.

5. Add the peanut butter and cook for ten minutes. Add the cashew nuts and stir. 6. Serve with jasmine rice by the side.

Thai Basil and Chicken Stir-Fry Total Prep & Cooking Time: Thirty-five minutes Yields: Six servings Nutrition Facts: Calories: 493.1 | Protein: 34.6g | Carbs: 58.3g | Fat: 13.6g | Fiber: 2.9g Ingredients Two cups of jasmine rice (uncooked) Three-fourth cup of coconut milk Three tbsps. of each Rice wine vinegar Soy sauce Two tbsps. of fish sauce Three-fourth tsp. of pepper flakes One tbsp. of olive oil One onion (sliced) Two and a half tbsp. of ginger (minced) Three garlic cloves (minced) Two pounds of chicken breast (cut in strips) Three shitake mushrooms (sliced) Five green onions (chopped) One and a half cup of basil leaves Method: 1. Boil the jasmine rice with water in a pot. Simmer for twenty minutes. 2. Mix soy sauce, coconut milk, fish sauce, rice wine vinegar, and pepper flakes in a bowl. 3. Take a wok and heat the oil. Add ginger, onion, and garlic. Cook for two minutes. Add the chicken in the wok. Cook for three minutes. Add the coconut milk. Keep cooking until the sauce thickens.

4. Add green onions, mushrooms, and basil. Cook for two minutes. 5. Serve with jasmine rice.

Chicken and Pineapple Curry Total Prep & Cooking Time: Fifty minutes Yields: Six servings Nutrition Facts: Calories: 620.3 | Protein: 21.6g | Carbs: 74.7g | Fat: 35.4g | Fiber: 4.5g Ingredients One-fourth cup of red curry paste Two cans of coconut milk Two breasts of chicken (cut in strips) Three tbsps. of fish sauce One-fourth cup of white sugar One and a half cup of bamboo shoots (sliced) Half a red bell pepper (julienned) Half a green bell pepper (julienned) One onion (chopped) One cup of pineapple chunks Method: 1. Whisk together the curry paste along with one can of coconut milk. Add this mixture to the wok. 2. Add the remaining coconut milk along with fish sauce, chicken, bamboo shoots, and sugar. Boil for fifteen minutes. 3. Add green bell pepper, onion, and red bell pepper in the wok. Cook for ten minutes. 4. Add the pineapples and let the chicken sit for two minutes. 5. Serve hot.

Thai Chicken Tenders Total Prep & Cooking Time: Twelve minutes Yields: Five servings Nutrition Facts: Calories: 349.3 | Protein: 26.6g | Carbs: 15.9g | Fat: 20.1g | Fiber: 3.7g Ingredients Two tbsps. of sesame oil One pound of chicken (boneless, cut in strips) Two tsps. of ginger (minced) Half cup of hoisin sauce One cup of peanut butter (creamy) One tsp. of cayenne pepper One-third cup of scallions (chopped) Method: 1. Heat the oil in a large skillet. Add the chicken. Cook for three minutes. 2. Add the hoisin sauce, ginger, peanut butter, and cayenne pepper. Cook for two minutes. 3. Sprinkle scallions from the top and stir. 4. Serve hot.

Thai-Style Barbeque Chicken Total Prep & Cooking Time: Four hours and fifteen minutes Yields: Six servings Nutrition Facts: Calories: 311.2 | Protein: 30.7g | Carbs: 5.1g | Fat: 17.2g | Fiber: 0.8g Ingredients One bunch of cilantro Three garlic cloves (peeled) Three red chili peppers (chopped) One tsp. of each Curry powder Turmeric (ground) One tbsp. of white sugar One pinch of salt Three tbsps. of fish sauce Three pounds of chicken (cut in small pieces) One-fourth cup of coconut milk Method: 1. Combine the cilantro, chili peppers, garlic, curry powder, turmeric, salt, and sugar in a food processor. Add the fish sauce and keep blending until smooth. 2. Add the paste to the chicken and marinate for three hours. 3. Heat a grill pan. Grease it with some oil. 4. Add the chicken pieces to the grill. Brush them with coconut milk. Cook for fifteen minutes and turn in between. Cook until the chicken pieces are tender. 5. Serve immediately.

Breaded Chicken Fillet Total Prep & Cooking Time: One hour Yields: Ten servings Nutrition Facts: Calories: 201.3 | Protein: 30.6g | Carbs: 12.6g | Fat: 2.5g | Fiber: 2.6g Ingredients Ten chicken breast halves Four green chili peppers (chopped) Five green onions (chopped) One tbsp. of lime zest Two limes (juiced) Three-fourth cup of cilantro Three tbsps. of fish sauce One lemongrass One tsp. of salt Two tsps. of white sugar One and a half tbsp. of each Parmesan cheese (grated) Dijon mustard Sesame seeds (toasted) One cup of bread crumbs Pepper and salt (for seasoning) Method: 1. Combine green onions, peppers, lime juice, lime zest, half of the cilantro, lemongrass, fish sauce, sugar, salt, and mustard in a blender. Keep blending until smooth. 2. Cut the chicken into the desired size. Pour the marinade and combine it. Marinate for forty minutes. 3. Mix cilantro, breadcrumbs, cheese, salt, and sesame seeds in a bowl. Roll the chicken pieces in the mixture.

4. Add the chicken pieces in a greased baking tray. Bake them for twenty minutes at 175 degrees Celsius.

GkaiKamin Total Prep & Cooking Time: Four hours and fifteen minutes Yields: Four servings Nutrition Facts: Calories: 402.3 | Protein: 37.9g | Carbs: 10.2g | Fat: 20.7g | Fiber: 2.8g Ingredients One whole chicken Two stalks of lemongrass Twelve garlic cloves Two tbsps. of salt Five tbsps. of fresh turmeric (peeled, chopped) One tsp. of white peppercorns Method: 1. Pound salt, lemongrass, turmeric, garlic, and pepper in a mortar and pestle. Make a very fine paste. 2. Cut the chicken lengthwise. Separate it into two pieces. Rub the chicken with the spice mix. Marinate for four hours in the refrigerator. 3. Grill the chicken for fifteen minutes. 4. Serve hot.

Thai-Style Sweet Chicken Bowl Total Prep & Cooking Time: Fifty-five minutes Yields: Six servings Nutrition Facts: Calories: 624.5 | Protein: 20.6g | Carbs: 89.6g | Fat: 23.6g | Fiber: 4.7g Ingredients Three tbsps. of water One tsp. of salt Three chicken breast halves Half cup of soy sauce One can of coconut milk One cup of white sugar Two tbsps. of curry powder One mango (diced) Two and a half cup of clover sprouts One-third cup of cashews (chopped) One bunch of cilantro (chopped) Four green onions (chopped) Method: 1. Add the chicken breasts in a pan along with soy sauce and one tbsp. of water. Cover and cook for twenty minutes. Cut the cooked chicken into cubes. 2. Mix sugar, coconut milk, and curry powder in a small saucepan. Simmer the mixture and add the mango cubes. Cook for five minutes. 3. Serve the chicken in serving plates and top with cilantro, cashews, sprouts, and green onions. Drizzle the mango sauce from the top.

Chicken Panang Curry Total Prep & Cooking Time: Thirty-five minutes Yields: Four servings Nutrition Facts: Calories: 590.1 | Protein: 19.6g | Carbs: 16.2g | Fat: 52.3g | Fiber: 3.6g Ingredients One tbsp. of vegetable oil One-fourth cup of Panang curry paste Four cups of coconut milk Ten ounces of chicken breast (cubed) Two tbsps. of each Fish sauce Palm sugar Six leaves of kaffir lime (torn) Two red chili peppers (sliced) One bunch of basil leaves Method: 1. Take a large wok and heat the oil in it. Add the curry paste and cook for five minutes. Add the coconut milk along with the chicken. Cook for five minutes. Add the palm sugar, lime leaves, and fish sauce. Simmer for five minutes. 2. Serve with basil and red chili peppers from the top.

Tamarind Chicken Total Prep & Cooking Time: Twenty-five minutes Yields: Two servings Nutrition Facts: Calories: 445.2 | Protein: 42.3g | Carbs: 24.6g | Fat: 16.2g | Fiber: 1.3g Ingredients Three tbsps. of soy sauce Four tsps. of flour Fourteen ounces of chicken breast (cut in bite-size pieces) For the tamarind sauce: One-third cup of water Two tbsps. of each Brown sugar Fish sauce Tamarind paste Olive oil Three garlic cloves (minced) One green chili pepper Half tsp. of ginger (grated) Method: 1. Combine the flour and soy sauce in a bowl. Add the chicken and coat well. 2. Combine fish sauce, water, tamarind paste, and brown sugar in a bowl. 3. Heat the oil in a large wok. Add the chili pepper, garlic, and ginger. Cook for three minutes. Add the chicken and cook for two minutes. 4. Add half of the tamarind mixture and stir-fry for three minutes. Add the remaining sauce and cook for fifteen minutes.

5. Serve hot.

KhaiYat Sai (Thai Mushroom Stuffed Omelet) Total Prep & Cooking Time: Thirty minutes Yields: Two servings Nutrition Facts: Calories: 223.6 | Protein: 16.5g | Carbs: 12.3g | Fat: 10.7g | Fiber: 3.2g Ingredients Half cup of mushrooms (sliced) Four scallions (chopped) One garlic clove (minced) Two sprigs of cilantro One Thai chili Two sprigs of Thai basil One tbsp. of tomato paste Four large eggs Two tbsps. of each Fish sauce Sesame seeds (black) Oyster sauce Vegetable oil Pepper and salt (for seasoning) Method: 1. Take a frying pan and heat the oil. Add the mushrooms and sauté for two minutes. Add the remaining veggies and cook for two minutes. Add pepper and salt for seasoning along with the tomato paste. 2. Whisk the eggs along with sesame seeds, fish sauce, and chili. 3. Add the egg mixture to the pan and cook for two minutes on each side. Fold the omelet in half. Cook for two minutes. 4. Divide the omelet into two plates and serve hot with oyster sauce from the top.

KhaiLukKhoei (Son-In-Law Egg) Total Prep & Cooking Time: One hour Yields: Four servings Nutrition Facts: Calories: 570.2 | Protein: 7.6g | Carbs: 24.6g | Fat: 47.6g | Fiber: 1.1g Ingredients Eight boiled eggs (peeled) Half cup of shallots (fried) One cup of palm sugar (grated) One-fourth cup of fish sauce Two tbsps. of tamarind pulp Three tbsps. of water Two red chilies (sliced) Cilantro leaves (for garnishing) Vegetable oil (for frying) Method: 1. Heat the oil in a large wok. Add the boiled eggs and fry them for five minutes. Remove the eggs and keep aside. 2. Take a pan and combine palm sugar, fish sauce, red chilies, tamarind pulp, and water. Simmer for three minutes. 3. Cut the fried eggs in half. Pour the prepared sauce over the halved eggs. Top with fried shallots. 4. Serve with cilantro from the top.

Hoi Tod (Egg Pancakes With Mussels) Total Prep & Cooking Time: Thirty minutes Yields: Two servings Nutrition Facts: Calories: 73.2 | Protein: 7.6g | Carbs: 5.3g | Fat: 4.6g | Fiber: 0.3g Ingredients One cup of mussels (cooked) Half cup of bean sprouts Two tsps. of soy sauce One tsp. of fish sauce Two spring onions (chopped) One large egg Three tbsps. of cooking oil Two coriander stalks For the pancake mixture: One-third cup of corn flour One and a half cup of flour Two cups of rice flour Five cups of water Method: 1. Mix all the pancake mixture ingredients in a bowl. Make sure the consistency is loose and runny. 2. Heat a pan and add twp tbsps. of oil. Add some of the pancake mixture and swirl the pan for covering. 3. Arrange eight mussels on the pancake. Beat one egg along with some spring onions. 4. Add the egg mixture over the mussels. Cook for two minutes on each side. Flip carefully. 5. Sauté the bean sprouts in another pan for one minute. Add the

fish sauce and soy sauce. 6. Serve the bean sprouts on the plates and top with the pancakes.

KhaiYat Say (Thai Stuffed Egg) Total Prep & Cooking Time: Thirty minutes Yields: Two servings Nutrition Facts: Calories: 430.3 | Protein: 12.6g | Carbs: 68.6g | Fat: 12.4g | Fiber: 3.9g Ingredients Two large eggs Pepper and salt (for seasoning) Two tbsps. of each Carrot (diced) Green peas Onions (minced) One garlic clove (minced) One-hundred grams of pork (minced) One tbsp. of spring onions (minced) One tsp. of fish sauce Method: 1. Heat oil in a wok. Add the carrots along with the onions. 2. Add the garlic. Cook for two minutes. Add the pork. Cook for five minutes. 3. Beat the eggs in a bowl. Add pepper and salt. 4. Remove the mince mixture from the wok and add the eggs. 5. Add the mince mixture to the center of the omelet. Fold the omelet from the sides. 6. Cook for two minutes.

Thai-Style Devilled Egg Total Prep & Cooking Time: Thirty minutes Yields: Sixteen servings Nutrition Facts: Calories: 73.2 | Protein: 7.7g | Carbs: 5.1g | Fat: 6.8g | Fiber: 0.7g Ingredients Eight large eggs (boiled, peeled) One tbsp. of sriracha sauce Two tbsps. of mayonnaise One and a half tbsp. of lime juice Two tsps. of fish sauce Red chili (sliced, for serving) Lime wedges (for serving) Method: 1. Halve the eggs. Remove the egg yolks and keep in a bowl. 2. Add mayonnaise, sriracha sauce, fish sauce, and lime juice to the egg yolks. Use a spoon for mashing the yolks. 3. Spoon the mixture into the egg shells. 4. Serve with red chili and lime wedges from the top.

Pad Thai Egg Roll Total Prep & Cooking Time: Forty-five minutes Yields: Four servings Nutrition Facts: Calories: 540.3 | Protein: 28.9g | Carbs: 27.3g | Fat: 27.6g | Fiber: 9.1g Ingredients Hundred grams of rice noodles Two tbsps. of lemon juice One tbsp. of fish sauce Half tbsp. of brown sugar Two and a half tbsp. of kecapmanis Three tbsps. of peanut oil Three-hundred grams of tofu (firm, cut in one-inch pieces) One carrot (ribboned) Half cup of green beans (chopped) Three green onions (sliced) Eight large eggs Method: 1. Soak the noodles in hot water. Soak for ten minutes. 2. Mix fish sauce, sugar, lemon juice, and half of the kecapmanis in a bowl. 3. Take a wok and heat some oil in it. Add the tofu along with beans, carrots, and onions. Cook for two minutes. Add the mixture of lemon juice. Add the noodles and stir. 4. Whisk the eggs in a bowl with two tbsps. of water. 5. Add two tsps. of oil in the wok. Add one tbsp. of the egg mixture and swirl for making a round. Repeat with the remaining batter. 6. Arrange the omelets on a plate. Add the noodle mixture in the center and roll the omelets.

7. Serve with coriander from the top.

Chapter 4: Vegetable Recipes Apart from meat and non-vegetarian dish recipes, there are various Thai vegetable recipes that you can make at your home. This chapter is all about various types of vegetable recipes based on Thai cuisine.

Stir-Fried Bok Choy Total Prep & Cooking Time: Fifteen minutes Yields: Four servings Nutrition Facts: Calories: 49 | Protein: 2.3g | Carbs: 3.6g | Fat: 3g | Fiber: 1.2g Ingredients Five heads of bok choy (baby) One tbsp. of coconut oil For the sauce: Four garlic cloves (minced) Two tbsps. of oyster sauce Three tbsps. of soy sauce One and a half tbsp. of fish sauce One tbsp. of sweet chili sauce Three-fourth tbsp. of brown sugar Method: 1. Start by cutting the bottom portion of each bok choy head for separating the individual leaves. 2. Combine the sauce ingredients in a bowl. Mix well for dissolving the sugar. 3. Take a large wok and add oil in it. Add the bok choy along with three tbsps. of the sauce. Stir-fry the ingredients for two minutes. Continue adding a little bit of the sauce until the bok choy is cooked.

4. Serve the bok choy in serving plates with the wok juice all over the plate.

Stir-Fried Thai Veggies With Ginger, Garlic, and Lime Total Prep & Cooking Time: Twenty minutes Yields: Four servings Nutrition Facts: Calories: 290 | Protein: 11.3g | Carbs: 41.3g | Fat: 11.9g | Fiber: 12.3g Ingredients Two tbsps. of oil One-fourth cup of shallots (chopped) Six garlic cloves (minced) Two pieces of galangal (sliced in matchsticks) One red chili (sliced) One carrot (sliced) Six shitake mushrooms (sliced) One small head of cauliflower (cut in florets) One small broccoli (cut in florets) One red bell pepper (cut in strips) Three cups of bok choy (baby) Half cup of Thai basil For the sauce: Two-third cup of coconut milk Three tbsps. of fish sauce One tbsp. of lime juice Half tsp. of chili flakes Two and a half tsp. of brown sugar Method: 1. Mix fish sauce, coconut milk, chili flakes, lime juice, and brown sugar. Mix well for dissolving the sugar. Adjust the flavor by adding some lime juice and salt. 2. Take a wok and add two tbsps. of the oil. Add the garlic, chili, galangal, and shallots. Cook for two minutes.

3. Add mushrooms, carrots, cauliflower, broccoli, red pepper, and the sauce. Simmer the ingredients for two minutes. Add the bok choy. Simmer for two minutes by maintaining the crispness of the veggies. 4. Serve with basil leaves from the top.

Green Vegetable Curry Total Prep & Cooking Time: Fifty minutes Yields: Four servings Nutrition Facts: Calories: 605.3 | Protein: 26.9g | Carbs: 90.3g | Fat: 16.9g | Fiber: 21.4g Ingredients For the curry paste: One stalk of lemongrass (sliced) One tbsp. of coriander (ground) Two tsps. of cumin (ground) One and a half tbsp. of soy sauce Half tsp. of sugar Three green chilies (sliced) One-fourth cup of shallot Three garlic cloves two inches of galangal (grated) Two lime leaves (cut in thin strips) One cup of cilantro (chopped) One tsp. of salt For the stir-fry: One can of coconut milk One cup of vegetable stock Two lime leaves Two cups of tofu (cut in cubes) One sweet potato (cubed) One zucchini (sliced) Half cup of snow peas Three tbsps. of oil Method: 1. Add all the listed ingredients for the curry paste in a blender. Add one-third can of the coconut milk and blend until smooth. 2. Heat a pan. Drizzle some oil in it. Add the paste. Fry for two

minutes. 3. Add the lime leaves along with the stock. 4. Simmer for two minutes. Add the tofu along with the sweet potato. 5. Simmer the mixture for ten minutes. Add the zucchini and bell pepper. Stir the ingredients and simmer for five minutes. 6. Lower the flame and add the remaining coconut milk. Cook for two minutes. 7. Serve in bowls with basil from the top.

Spaghetti Squash Pad Thai Total Prep & Cooking Time: Forty-five minutes Yields: Four servings Nutrition Facts: Calories: 360 | Protein: 12.5g | Carbs: 31.3g | Fat: 23.9g | Fiber: 7.9g Ingredients One spaghetti squash (cooked, filling scraped out) Half pound of tofu (cut in cubes of one-inch) Two tbsps. of fish sauce One and a half tbsp. of tamarind One tbsp. of sugar Half cup of cilantro Three tbsps. of oil Three scallions (sliced) One garlic clove (chopped) Two tbsps. of peanuts (chopped) Three ounces of bean sprouts One lime (cut in quarters) Method: 1. Start by broiling the tofu cubes in a broiler by tossing with one tsp. of oil. Broil for eight minutes. 2. Take a bowl and mix tamarind, fish sauce, cilantro, sugar, and two tbsps. of water. 3. Heat a skillet and add the oil in it. Add the scallions along with the garlic. Sauté for one minute. 4. Add the bean sprouts. Cook for one minute. Add the sauce along with the spaghetti squash, tofu, and cilantro. Mix well for combining all the ingredients. 5. Serve with scallions from the top.

Thai Pumpkin Curry Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 480 | Protein: 15.6g | Carbs: 69.7g | Fat: 18.6g | Fiber: 15.4g Ingredients One small pumpkin One small yam (cubed) Two carrots (cut in slices) One yellow bell pepper (cut in cubes) One cup of cherry tomatoes Half can of chickpeas Two tbsps. of orange zest For the sauce: Four garlic cloves Two red chilies One can of coconut milk One tsp. of tamarind paste Two and a half tbsp. of soy sauce One tbsp. of each Lime juice Brown sugar Cumin Coriander (ground) Two tbsps. orange juice Half tsp. of turmeric One-third tbsp. of rice vinegar One onion (sliced) Method: 1. Add all the sauce ingredients in a high power blender. Blend well.

2. Cut open the pumpkin and use a spoon for scooping out all the seeds. Cut the pumpkin in small cubes. 3. Add yam, carrots, and pumpkin in the wok. Add the curry sauce and stir-fry for two minutes. 4. Boil the mixture and simmer for six minutes. 5. Add cherry tomatoes, bell pepper, orange zest, and chickpeas. Simmer for three minutes. 6. Serve the curry with jasmine rice by the side.

Thai Coconut Curry Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 419 | Protein: 13.6g | Carbs: 40.3g | Fat: 23.9g | Fiber: 5.6g Ingredients For the curry: One tbsp. of coconut oil Two tbsps. of shallots (chopped) Half tbsp. of ginger (grated) Two and a half tbsp. of red curry paste Two cans of coconut milk One tsp. of vegetable bouillon Three tbsps. of each Honey Soy sauce One and a half tbsp. of chili garlic sauce For the fillings: Four ounces of rice noodles One tbsp. of coconut oil Fourteen ounces of tofu (firm) One cup of each Red cabbage (sliced) Carrot (sliced) Snap peas Method: 1. Heat oil in a wok. Add ginger and shallots. Cook for three minutes. Add the curry paste. Cook for two minutes. Add bouillon, coconut milk, honey, soy sauce, and chili garlic sauce.

Simmer for five minutes. 2. Prepare the noodles by following the package instructions. 3. Cut the tofu in cubes and stir-fry them in a wok. Add a few tsps. of the curry and cook for two minutes. Keep aside. 4. Add cabbage, carrots, along with the snap peas to the wok. Cook for three minutes. Add the curry soup, noodles, and tofu. Combine well. 5. Serve immediately.

Battered Veggies With Thai Sauce Total Prep & Cooking Time: Forty-five minutes Yields: Eight servings Nutrition Facts: Calories: 302.3 | Protein: 9.8g | Carbs: 20.6g | Fat: 16.8g | Fiber: 1.3g Ingredients Five cups of assorted vegetables of your choice (cut in bite-size pieces) Flour (for dusting) Vegetable oil (for frying) For the batter: Two egg yolks Half cup of water Two-hundred grams of flour One tsp. of salt For the Thai sauce: One tbsp. of each Coriander stems (chopped) Oil Fish sauce Two tsps. of garlic (minced) Three red chilies (chopped) One tsp. of ginger (chopped) Four tsps. of sugar Three tbsps. of soya sauce One lemon (juiced) Method: 1. Mix flour, egg yolks, salt, and water. Mix well for making a smooth batter.

2. Use flour for dusting the veggies. Dip the vegetables in the batter. 3. Heat oil in a wok and deep fry the vegetables. 4. Heat some oil in another wok and add chilies, ginger, and fish sauce. Sauté the ingredients for two minutes. Add sugar, coriander, lemon juice, and soya sauce. 5. Serve the battered vegetables with Thai sauce by the side. You can also drizzle some sauce from the top.

Thai-Style Spicy Grilled Vegetable Skewers Total Prep & Cooking Time: One hour and thirty minutes Yields: Six servings Nutrition Facts: Calories: 211.3 | Protein: 5.6g | Carbs: 21.2g | Fat: 13.6g | Fiber: 7.9g Ingredients Two cups of cilantro leaves Eight garlic cloves (peeled) Two tbsps. of fish sauce One tbsp. of each Chili garlic sauce Water One tsp. of black pepper (ground) One-third cup of vegetable oil Two pounds of veggies (cut in bite-size pieces; any kind of combination of peppers, mushrooms, zucchini, summer squash, and scallion) Method: 1. Add garlic, cilantro, water, fish sauce, pepper, and chili-garlic sauce in a blender. Pulse for making a fine paste. 2. Add the marinade to the veggies and combine them. Refrigerate for one hour. 3. Thread the veggies onto skewers. 4. Heat a grill pan. Grease the pan with some oil. 5. Grill the vegetable skewers for fifteen minutes. 6. Serve hot.

One-Pot Red Curry Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 329.3 | Protein: 5.7g | Carbs: 24.7g | Fat: 25.3g | Fiber: 5.3g Ingredients Two tbsps. of each Olive oil Tamari One onion (chopped) Half tsp. of salt Four garlic cloves (minced) Two and a half tbsp. of galangal (grated) Two carrots (chopped) Four ounces of red curry paste One cup of coconut milk Two cups of water One russet potato (diced in cubes of one-inch) One and a half cup of each Cauliflower florets Broccoli florets Half tbsp. of coconut sugar One-third tbsp. of lime juice Method: 1. Heat oil in a large pot. Add garlic, onion, and ginger. Cook for two minutes. Add carrots and cook for five minutes. 2. Add coconut milk, curry paste, broccoli, potato, and cauliflower. Simmer the mixture for seven minutes. 3. Add coconut sugar, tamari, along with the lime juice.

4. Serve immediately with rice.

Thai Vegetable Chowder Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 89.4 | Protein: 7.2g | Carbs: 2.9g | Fat: 4.7g | Fiber: 5.1g Ingredients Half tsp. of each Coriander seeds Red pepper flakes (crushed) One yellow onion (diced) Two cloves of garlic (minced) One tbsp. of ginger (minced) Two tbsps. of lemongrass (chopped) Three Thai chilies (minced) One cup of each Red bell pepper (diced) Carrots (diced) Milk Half cup of vegetable stock Four cups of corn kernels Two cups of each Oyster mushrooms Coconut water One tsp. tamari One-fourth cup of each Lime juice Cilantro leaves Method:

1. Take a large pot and add coriander seeds, garlic, onion, lemongrass, ginger, and chilies. Cook for three minutes. Add bell pepper, carrots, and vegetable stock. Cook for five minutes. 2. Add corn kernels, red pepper flakes, milk, and coconut water. Boil the mixture and simmer for ten minutes. 3. Sauté mushrooms with tamari in a pan for two minutes. 4. Use a stick blender for blending the mixture. Blend until smooth. 5. Add the mushrooms and stir. Cook for two minutes. 6. Serve with lemon juice and cilantro from the top.

Pad Pak Boong (Stir-Fried Morning Glory) Total Prep & Cooking Time: Fifteen minutes Yields: Four servings Nutrition Facts: Calories: 81 | Protein: 3.3 g | Carbs: 8.7g | Fat: 4.7g | Fiber: 1.8g Ingredients One bunch of morning glory (cut in four-inch pieces) Four hot chilies Three garlic cloves (minced) Half tbsp. of each Yellow soya bean (paste) Soy sauce Oyster sauce One tbsp. of vegetable oil Method: 1. Add the morning glory in a bowl along with the other ingredients. Do not put the oil. 2. Heat the oil in a wok and add the mixture of morning glory. 3. Toss the ingredients for two minutes. 4. Serve hot.

Pad Phuk Tong Total Prep & Cooking Time: Fifteen minutes Yields: Four servings Nutrition Facts: Calories: 208 | Protein: 6.1g | Carbs: 16.7g | Fat: 18.9g | Fiber: 3.2g Ingredients Two cups of pumpkin cubes (steamed) One tbsp. of garlic (chopped) Handful of basil Two tbsps. of cooking oil Half tsp. of each Fish sauce Pork broth powder Two tsps. of oyster sauce One tsp. of sugar Three tbsps. of water Method: 1. Heat two tbsps. of oil in a large wok. Add garlic and cook for thirty seconds. 2. Add the pumpkin and toss. 3. Add the remaining ingredients. Mix well. Cook for two minutes. Serve hot.

Eggplant Green Curry Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 382.1 | Protein: 12.6g | Carbs: 46.3g | Fat: 17.2g | Fiber: 5.7g Ingredients Two eggplants (cut in bite-size pieces) Half cup of vegetable oil One red bell pepper (sliced in sticks) One can bamboo shoots Half cup of coconut milk One stalk of lemongrass (cut in three pieces) Three lime leaves One tbsp. of fish sauce Half tbsp. of brown sugar One-fourth cup of basil Three chilies Green curry paste Method: 1. Add oil in a wok and heat it. Add eggplants and cook for four minutes. 2. Heat another wok and add oil in it. Add curry paste along with coconut milk. Simmer for thirty minutes. 3. Add lime leaves, lemongrass, brown sugar, and fish sauce. Boil the mixture. 4. Add the bamboo shoots, bell pepper, and cooked eggplant. Cook for five minutes. 5. Serve with basil from the top. Are you enjoying this book? If so, I’d be really happy if you could leave a short review on Amazon, it means

a lot to me! Thank you.

Chapter 5: Seafood Recipes Seafood is an integral part of Thai cuisine. There are various simple yet tasty Thai recipes that can be made with seafood. Let’s have a look at them. Thai Fish Cakes Total Prep & Cooking Time: One hour Yields: Eight servings Nutrition Facts: Calories: 164.1 | Protein: 12.6g | Carbs: 10.9g | Fat: 6.8g | Fiber: 1.7g Ingredients One pound of whitefish Half cup of flour Two tbsps. of each Sweet chili sauce Oyster sauce One tsp.of each Brown sugar Fish sauce One-fourth cup of cilantro Four spring onions One egg One cup of oil (for frying) Method: 1. Mix half a cup of flour, fish, fish sauce, sweet chili sauce, oyster sauce, cilantro, spring onion, along with egg in a blender. Keep blending until the ingredients are combined properly. Keep in the refrigerator for thirty minutes. 2. Shape the mixture of fish into patties. Dust them with some flour.

3. Heat the oil in a heavy skillet. Start frying the fish cakes. Fry for eight minutes and flip them once in the middle. 4. Serve hot.

Spicy Pepper and Garlic Shrimp Total Prep & Cooking Time: Thirty-five minutes Yields: Two servings Nutrition Facts: Calories: 390.3 | Protein: 12.1g | Carbs: 11.5g | Fat: 33.6g | Fiber: 3.6g Ingredients Three tbsps. of oil One-fourth cup of water One cup of cabbage One tbsp. of garlic (minced) Eight shrimps Two tsps. of each Onion (minced) Red pepper One and a half tbsp. of cilantro One-third tbsp. of soy sauce Method: 1. Take a heavy skillet and heat one tbsp. of oil in it. 2. Chop the cabbage and add it to the skillet. Add one tbsp. of water. Stir-fry the cabbage for thirty seconds. Keep aside. 3. Heat the leftover oil in the skillet. Add the shrimp along with the garlic. Stir-fry for two minutes. Add onion, red pepper, soy sauce, cilantro, and the leftover water. Cook for twenty seconds. 4. Arrange the cooked cabbage on a serving plate. 5. Top with the cooked shrimp. Serve hot.

Thai-Style Crab Rice Total Prep & Cooking Time: Fifty-five minutes Yields: Four servings Nutrition Facts: Calories: 301.3 | Protein: 9.3g | Carbs: 35.2g | Fat: 10.7g | Fiber: 2.9g Ingredients Half cup of rice Two cups of water Three tbsps. of oil Two onions (chopped) Three garlic cloves (minced) Half tbsp. of sugar Two tsps. of salt One large egg One-fourth pound of crab (cooked) Three scallions (chopped) One tbsp. of cilantro One medium-sized cucumber (sliced) One lime Method: 1. Start by boiling the rice in the water in a large pot. Simmer for twenty minutes. 2. Heat oil in a steel wok. Add the garlic along with the spring onions. Stir-fry for two minutes. 3. Add sugar, rice, and salt. Cook for five minutes. Mix well. Crack the egg in the middles for combining with the rice. 4. Add the crabmeat, scallions, and cilantro. Toss for combining. Cook for five minutes. 5. Garnish the fried rice with slices of lime and cucumber.

Thai-Style Shrimp Burger Total Prep & Cooking Time: Thirty-five minutes Yields: Four servings Nutrition Facts: Calories: 468.8 | Protein: 41.3g | Carbs: 30.1g | Fat: 18.6g | Fiber: 3.9g Ingredients Two pounds of shrimp Two garlic cloves Two tbsps. of ginger root (chopped) One jalapeno pepper Six tbsps. of cilantro Three spring onions Half cup of peanut sauce One-fourth cup of bread crumbs Half tsp. of salt Two tbsps. of each Oil Lime juice Two cups of coleslaw mix Four pita bread Method: 1. Add the shrimp in a food processor and pulse. Pulse until the shrimps are chopped properly. Transfer the chopped shrimp to a bowl. 2. Add ginger, garlic, spring onions, cilantro, one-fourth cup of peanut butter, salt, and bread crumbs. Combine the ingredients using a fork. 3. Divide the mixture into four portions. Use your hand for flattening the shrimp patties. 4. Take a bowl and whisk together lime juice, peanut butter, and

oil. Toss the coleslaw with the prepared dressing. 5. Take a grill pan. Brush it with some oil. Add the shrimp patties and cook for four minutes on each side. 6. Grill the pita bread. Split them crosswise. 7. Add the patties on the bread halves. Top with coleslaw. Add the other halves of the bread and serve.

Thai Basil Rolls With Peanut and Hoisin Sauce Total Prep & Cooking Time: Fifty minutes Yields: Twelve servings Nutrition Facts: Calories: 193.2 | Protein: 9.1g | Carbs: 27.2g | Fat: 4.1g | Fiber: 1.9g Ingredients For the rolls: Half pound of shrimp One pound of pork Eight ounces of rice noodles Twelve rice wrappers One bunch of basil One cup of cilantro Half cup of mint leaves Two cups of bean sprouts For the sauce: One cup of hoisin sauce One tbsp. of peanut butter One and a half tbsp. of water One-fourth cup of peanuts (roasted. chopped) Method: 1. Boil water in a large pot with a little bit of salt. Add the shrimps and cook for three minutes. Drain the water and dry the shrimps. Slice the shrimps in half. 2. Boil some water again in a pot with a little bit of salt. Add the pork and boil for ten minutes. Drain the water and slice the pork into very thin strips. 3. Cook the noodles in boiling water for eight minutes. Drain the water and keep aside.

4. Fill a bowl with some warm water. Dip the wrappers in the warm water. Soak for thirty seconds. 5. Arrange the wrappers flat on a working surface. Add two basil leaves in the center. Add four shrimp halves on the basil leaves along with a small amount of pork. 6. Add some noodles and sprinkle mint, cilantro, and bean sprouts. Roll the wrappers from one side and tuck in the openings for making a tight roll. Repeat with the remaining wrappers. 7. Mix peanut butter, water, and hoisin sauce in a saucepan. Boil for two minutes and keep aside. 8. Serve the wrappers with dipping sauce by the side and garnish with chopped peanuts.

Steamed Mussels Total Prep & Cooking Time: Thirty minutes Yields: Six servings Nutrition Facts: Calories: 480.1 | Protein: 46.9g | Carbs: 20.4g | Fat: 23.4g | Fiber: 1.9g Ingredients Five pounds of mussels One-third cup of lime juice One can of coconut milk Half cup of white wine One and a half tbsp. of red curry paste Two tbsps. of garlic (minced) One tbsp. of fish sauce Half tbsp. of sugar Two cups of cilantro (chopped) Method: 1. Combine coconut milk, lime juice, curry paste, white wine, fish sauce, sugar, and garlic in a pot. Boil over a high flame and stir for dissolving the sugar. Boil the mixture for two minutes. 2. Add the mussels and cook for eight minutes until the mussels open. 3. Remove the pot from the heat and remove any unopened mussels. 4. Serve the mussels along with the liquid in serving dish. Garnish with cilantro.

Thai Tilapia Total Prep & Cooking Time: Thirty-five minutes Yields: Four servings Nutrition Facts: Calories: 180.4 | Protein: 23.2g | Carbs: 2.9g | Fat: 7.6g | Fiber: 0.9g Ingredients Half cup of coconut milk Six almonds Two tbsps. of onion (minced) One tsp. of ginger (grated) Half tsp. of turmeric (ground) One and a half tsp. of lemongrass One-fourth tsp. of salt Four tilapia fillets One pinch of salt Half tsp. of red pepper flakes Method: 1. Add almonds, coconut milk, onion, turmeric, ginger, salt, and lemongrass in a food processor. Blend until smooth. 2. Heat some oil in an iron skillet. 3. Season the fillets of tilapia with pepper and salt on all sides. Add the fillets in the skillet with the skin-side up. 4. Add the prepared sauce over the fillets of fish. Coat the fish fillets evenly with the help of a spatula. Add red pepper flakes. 5. Simmer the fish for fifteen minutes by covering the skillet. 6. Serve hot.

Thai Shrimp Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 287.3 | Protein: 19.5g | Carbs: 8.1g | Fat: 19.4g | Fiber: 2.6g Ingredients Four garlic cloves One-inch of galangal root One jalapeno pepper Half tsp. of salt One tsp. of turmeric Two tbsps. of oil One onion (chopped) One pound of shrimp Two tomatoes (chopped) One cup of coconut milk Three tbsps. of basil leaves (chopped) Method: 1. Mix galangal, garlic, turmeric, jalapeno, and salt in a blender. Process the ingredients for making a fine paste. Keep aside. 2. Heat the oil in a large skillet. Add the onions. Cook for two minutes. Add the prepared spice paste. Cook for two minutes. 3. Add the shrimp. Cook for three minutes. Add the coconut milk along with the tomatoes. Cover the skillet and simmer the mixture for five minutes. 4. Remove the lid. Cook for five more minutes. 5. Add the chopped basil. 6. Serve hot.

Shrimp Pad Thai Total Prep & Cooking Time: One hour Yields: Four servings Nutrition Facts: Calories: 539.4 | Protein: 21.3g | Carbs: 67.8g | Fat: 21.2g | Fiber: 6.7g Ingredients Eight ounces of rice noodles Two tsps. of oil One onion (chopped) One tsp. of garlic (minced) Twelve shrimps One tbsp. of each Ketchup Fish sauce Sugar Lemon juice White wine vinegar Two large eggs One-fourth pounds of bean sprouts Half cup of peanuts (roasted) One lemon One-third cup of cilantro Method: 1. Soak the noodles for fifteen minutes in cold water. Drain the noodles and cover them with hot water for fifteen minutes. Drain the water and keep aside. 2. Take a steel wok and heat some oil in it. Add the garlic and onion. Cook for five minutes. Add the shrimp. Cook for five minutes. Add fish sauce, ketchup, lemon juice, sugar, and vinegar. Add the eggs. Cook for two minutes. 3. Add the soaked noodles and toss. Add peanuts and bean

sprouts. 4. Serve hot.

Shrimp Red Curry Total Prep & Cooking Time: Forty Minutes Yields: Four servings Nutrition Facts: Calories: 429.9 | Protein: 14.5g | Carbs: 7.8g | Fat: 44.8g | Fiber: 2.8g Ingredients Two cans of coconut milk Two tbsps. of red curry paste One tbsp. of fish sauce One hot chili pepper (minced) Twenty-four shrimps Method: 1. Take a large wok and mix curry paste, coconut milk, minced pepper, and fish sauce. Simmer the mixture on low flame for ten minutes. 2. Add the shrimps and cook for fifteen minutes. 3. Serve hot with rice.

Thai Monkfish Curry Total Prep & Cooking Time: One hour Yields: Three servings Nutrition Facts: Calories: 410.3 | Protein: 21.3g | Carbs: 10.6g | Fat: 35.1g | Fiber: 3.7g Ingredients One tbsp. of peanut oil Half onion (chopped) One red bell pepper (chopped) Three tbsps. of curry paste One can of coconut milk Twelve ounces of monkfish One tbsp. of fish sauce Two tbsps. of each Lime juice Cilantro (chopped) Method: 1. Heat the peanut oil in a large pan. Add the onions and cook for five minutes. 2. Add the red bell pepper. Cook for five minutes. 3. Add the curry paste and mix well. Add the coconut milk and stir. 4. Simmer the mixture for two minutes. 5. Add the cubes of monkfish and simmer the curry for ten minutes. Add the lime juice and fish sauce. Cook for two minutes. 6. Serve hot with rice.

Grilled Prawns and Spicy Lime-Peanut Vinaigrette Total Prep & Cooking Time: One hour and twenty minutes Yields: Eight servings Nutrition Facts: Calories: 530.9 | Protein: 28.9g | Carbs: 14.6g | Fat: 30.7g | Fiber: 2.2g Ingredients One-fourth cup of each Lemongrass Galangal root (minced) Lime juice Mirin sauce Vinegar Two tbsps. of garlic (minced) One-fourth tbsp. of cilantro One green chili (minced) Three-fourth cup of peanut oil Two pounds of shrimp Three tbsps. of lime zest Two tsps. of fish sauce Two Thai green chilies (minced) Two and a half tsp. of garlic (minced) Half cup of peanut butter One-third cup of peanut oil One tbsp. of cilantro (chopped) Three-fourth cup of peanuts (roasted) One pinch of salt Method: 1. Combine half of the ginger, lemongrass, cilantro, garlic, oil, and one minced chili. Add the shrimps and toss for coating. Marinate the shrimps for thirty minutes. 2. Heat a grill pan.

3. Add lime juice, mirin, vinegar, soy sauce, and water in a food processor. Add one tbsp. of ginger, two chili peppers, fish sauce, lime zest, peanut butter, and garlic. Blend the ingredients until smooth. Slowly add peanut oil while blending. Add cilantro and chopped peanuts. Keep aside. 4. Grill the marinated shrimps for two minutes on each side. 5. Serve the grilled shrimps with vinaigrette by the side.

Steamed Crab Leg With Lemongrass Total Prep & Cooking Time: Thirty minutes Yields: Two servings Nutrition Facts: Calories: 580.6 | Protein: 87.3g | Carbs: 5.1g | Fat: 19.2g | Fiber: 0.6g Ingredients Two tbsps. of oil Three garlic cloves (minced) One-inch of galangal One stalk of lemongrass Two and a half tbsp. of fish sauce One tbsp. of oyster sauce One pinch of salt Two pounds of crab legs (cooked) Method: 1. Take a large pot and heat it over medium heat. Add the oil. 2. Add ginger, garlic, and lemongrass to the oil. Cook for two minutes. Add the oyster sauce, fish sauce, pepper, and salt. 3. Add the legs of crab and cook for fifteen minutes. Stir well. 4. Serve hot.

Grilled Mahi Mahi With Thai Coconut Sauce Total Prep & Cooking Time: Thirty minutes Yields: Two servings Nutrition Facts: Calories: 490.2 | Protein: 31.6g | Carbs: 8.6g | Fat: 32.6g | Fiber: 2.8g Ingredients Two cups of coconut milk Two tbsps. of cilantro (chopped) Three tbsps. of scallions (chopped) Two and a half tbsp. of lime juice Four tsps. of ginger (grated) Two garlic cloves (minced) One tsp. of fish sauce Two fillets of mahi-mahi Method: 1. Heat the grill pan. 2. Add cilantro, coconut milk, scallions, garlic, lime juice, ginger, and fish sauce in a medium-sized saucepan. Boil the mixture. 3. Brush the fillets of mahi-mahi with the prepared sauce. Boil the remaining sauce until thickened. 4. Add the fillets of mahi-mahi to the grill pan. Cook for seven minutes on each side. 5. Serve the grilled fish fillets with sauce from the top.

Thai-Style Green Curry Prawns Total Prep & Cooking Time: Forty minutes Yields: Four servings Nutrition Facts: Calories: 530.2 | Protein: 21.7g | Carbs: 16.6g | Fat: 40.3g | Fiber: 7.9g Ingredients Half tsp. of cumin One and a half tsp. of coriander seeds One tbsp. of ginger (grated) Four tsps. of garlic (minced) Two green chili peppers Three stalks of lemongrass One-third cup of cilantro Two tbsps. of lime juice One tbsp. of lime zest Three tbsps. of oil Half pound of beans One can of baby corn One-fourth tbsp. of soy sauce One can of coconut milk Three-fourth pounds of shrimp Method: 1. Add ginger, coriander, cumin, green chili peppers, garlic, cilantro, lemongrass, lime zest, lime juice, and two tbsps. of oil in a high power blender. Blend for making a smooth paste. 2. Add the remaining oil in an iron skillet. Add the beans along with the baby corns. Cook for thirty seconds. 3. Add the prepared paste, coconut milk, and soy sauce. Boil the mixture. 4. Simmer for seven minutes and add the shrimps. 5. Cook for five minutes.

6. Serve hot with rice.

Thai Fried Prawns With White Pepper and Garlic Total Prep & Cooking Time: Ten minutes Yields: Four servings Nutrition Facts: Calories: 370.2 | Protein: 20.6g | Carbs: 17.6g | Fat: 26.9g | Fiber: 1.6g Ingredients Eight garlic cloves (minced) Two tbsps. of flour Three tbsps. of fish sauce Two and a half tbsp. of soy sauce One tbsp. of sugar Half tsp. of white pepper One-fourth cup of oil One pound of shrimp Method: 1. Mix garlic, flour, soy sauce, fish sauce, white pepper, and sugar in a large bowl. Add the prawns for coating. 2. Heat the oil in a pan. Add the prawns. Cook for two minutes. 3. Serve hot.

Thai Clam and Shrimp Curry Total Prep & Cooking Time: Forty-five minutes Yields: Four servings Nutrition Facts: Calories: 320.6 | Protein: 11.6g | Carbs: 12.5g | Fat: 27.3g | Fiber: 3.2g Ingredients Two tbsps. of oil One onion (chopped) One red bell pepper One tbsp. of ginger (minced) Two garlic cloves (minced) One tsp. of chili paste One can of coconut milk Four large clams One-fourth cup of chicken stock One tsp. of each Brown sugar Fish sauce Three tbsps. of basil Twelve shrimps One lime Method: 1. Heat oil in a large pan. Add red bell pepper and onion. Cook for four minutes. Add garlic and ginger. Cook for two minutes. 2. Add the chili paste along with coconut milk. Stir well. 3. Add the clams. Cook for five minutes. Grate some zest from the lime and mix. Add some lemon juice. 4. Add the shrimp and basil. Cook for ten minutes. Add chicken stock for adjusting the consistency. 5. Remove the clams.

6. Serve the curry with basil and lime zest.

Whole Fried Tilapia With Chilies and Basil Total Prep & Cooking Time: Thirty-five minutes Yields: Four servings Nutrition Facts: Calories: 330.3 | Protein: 14.6g | Carbs: 9.6g | Fat: 31.3g | Fiber: 1.6g Ingredients One whole tilapia fish Oil for frying Five red chili peppers Six garlic cloves (minced) One onion (chopped) Two tbsps. of each Soy sauce Fish sauce One-fourth cup of each Cilantro (chopped) Basil (chopped) Method: 1. Heat the oil in a large pan. 2. Clean the fish and make various slits on it using a sharp knife. 3. Add the fish to the oil. Fry for ten minutes. Remove from the oil. Drain excess oil. 4. Heat some oil in a skillet and add garlic, onion, and chili peppers. Cook for seven minutes. 5. Add soy sauce and fish sauce. Add cilantro and basil. Mix well. 6. Serve the fish on a plate and pour the prepared sauce all over the fish.

Chapter 6: Soupand Salad Recipes Thai soups and salads are loaded with a punch of flavor that can make your dining experience even more interesting. The ingredients used are very simple. However, the flavors are extraordinary. In this chapter, you will find various Thai soup and salad recipes that can be made in no time.

Tom Yum Koong Soup Total Prep & Cooking Time: One hour and ten minutes Yields: Five servings Nutrition Facts: Calories: 94.3 | Protein: 12.6g | Carbs: 11.3g | Fat: 1.4g | Fiber: 2.6g Ingredients Half pound of shrimps Twelve mushrooms One can of canned mushrooms Four cups of water Two lemongrass Four leaves of kaffir lime Four slices of galangal Four bird’s eye chili Two tbsps. of soy sauce One lime One tsp. of each Sugar Chili paste One tbsp. of tom yum soup paste Method: 1. Start by trimming the lemongrass. Cut them into matchstick pieces.

2. For making the stock, add the shells and heads of the shrimps to water. Cook them for twenty minutes. Turn off the heat. Let the shells and heads soak for twenty minutes. Discard the heads and shells. 3. Add lemongrass, stock, galangal, kaffir lime leaves, chili paste, lime juice, fish sauce, chili, and sugar in a pot. Boil the mixture. After boiling the mixture for five minutes, add the mushrooms and shrimps. 4. Cook the soup for ten minutes. 5. Serve the soup hot and garnish with leaves of coriander.

Thai-Style Hot and Sour Soup Total Prep & Cooking Time: Twenty-five minutes Yields: Six servings Nutrition Facts: Calories: 71.6 | Protein: 9.3g | Carbs: 4.6g | Fat: 1.7g | Fiber: 0.9g Ingredients Three cups of chicken stock One tbsp. of tom yum soup paste Half garlic clove (minced) Three stalks of lemongrass Two leaves of kaffir lime Two breasts of chicken Four ounces of mushrooms One and a half tbsp. of fish sauce Two tbsps. of lime juice One tsp. of green chili pepper One bunch of coriander One sprig of basil Method: 1. Boil the chicken stock in a large-sized saucepan. Add the soup paste along with the garlic. Cook the mixture for two minutes. Add the lime leaves and lemongrass. 2. Add the chicken breasts to the saucepan. Cook for five minutes on each side. Use a fork for shredding the chicken. 3. Add the mushrooms along with lime juice, fish sauce, and chili pepper. 4. Cook for eight minutes. 5. Serve the soup hot with basil and coriander garnish.

Thai Coconut Soup Total Prep & Cooking Time: One hour and five minutes Yields: Eight servings Nutrition Facts: Calories: 360.3 | Protein: 13.1g | Carbs: 8.7g | Fat: 30.9g | Fiber: 2.3g Ingredients One tbsp. of oil Two tbsps. of galangal root (minced) One stalk of lemongrass Two tsps. of curry paste Four cups of chicken stock Three tbsps. of fish sauce One and a half tbsp. of brown sugar Three cans of coconut milk Half pound of shiitake mushrooms One pound shrimp Two and a half tbsp. of lime juice One pinch of salt Half cup of cilantro Method: 1. Heat oil in a pot. Add the lemongrass, galangal, and curry paste. 2. Add the chicken stock and mix well. Add the brown sugar along with the fish sauce. Simmer the mixture for fifteen minutes. 3. Add the mushrooms along with the coconut milk. Cook for five minutes until the mushrooms are tender. 4. Add the shrimps and cook for five minutes. 5. Taste and season using salt. Stir in the lime juice. 6. Garnish the soup with cilantro. Serve hot.

Tangy Prawn Soup Total Prep & Cooking Time: Thirty-five minutes Yields: Four servings Nutrition Facts: Calories: 180.3 | Protein: 25.6g | Carbs: 14.2g | Fat: 2.4g | Fiber: 2.6g Ingredients One pound of tiger prawns Four cups of chicken stock Three stalks of lemongrass Three tbsps. of fish sauce One-fourth cup of lime juice Two tbsps. of spring onions (chopped) Ten leaves of kaffir lime One cup of canned mushrooms (rinsed) One tbsp. of cilantro Four red chili peppers (chopped) Method: 1. Remove the prawn shells and devein them. 2. Rinse the prawn shells and add them to a saucepan. Add chicken stock. 3. Bruise the stalks of lemongrass and add them to the pan. Add half of the kaffir lime leaves. Boil the mixture and simmer for five minutes. 4. Strain the prepared stock and remove the solids. 5. Boil the stock again with prawns and mushrooms. 6. Add the lime juice, fish sauce, spring onions, red chilies, cilantro, and lime leaves. 7. Taste the soup and adjust the seasonings. The soup needs to be spicy, salty, sour, and hot.

8. Serve the soup with spring onion garnishing.

Spicy Vegetable Soup Total Prep & Cooking Time: One hour and thirty minutes Yields: Twelve servings Nutrition Facts: Calories: 180.3 | Protein: 4.3g | Carbs: 20.3g | Fat: 6.5g | Fiber: 3.1g Ingredients One cup of brown rice Two cups of water Three tbsps. of olive oil One onion Four garlic cloves (minced) One-fourth cup of ginger root (grated) One cup of carrot (cubed) Four cups of broccoli (florets) One red bell pepper (cubed) One can of coconut milk Six cups of vegetable stock One and a half cup of white wine Two tbsps. of soy sauce Three green chilies (chopped) Two and a half tbsp. of lemongrass (chopped) One-third tbsp. of pepper garlic sauce One tsp. of saffron Three-fourth cup of yogurt One bunch of cilantro (chopped) Method: 1. Boil the brown rice with some water in a large pot. Simmer for forty minutes. 2. Heat olive oil in a pot. Add garlic, onion, ginger, and carrots. Cook for five minutes. 3. Add red bell pepper, broccoli, stock, coconut milk, fish sauce, white wine, chili peppers, soy sauce, garlic sauce, lemongrass,

and saffron. Mix well. Simmer the mixture for twenty-five minutes. 4. Add the soup into a food processor in batches and blend until creamy and smooth. 5. Return the blended soup to the pot. Add the cooked rice. Add yogurt and mix well. 6. Garnish with cilantro. Serve hot.

Tom Ka Gai (Coconut Chicken Soup) Total Prep & Cooking Time: One hour Yields: Four servings Nutrition Facts: Calories: 248.6 | Protein: 15.3g | Carbs: 9.1g | Fat: 14.6g | Fiber: 2.8g Ingredients Two tsps. of oil Two garlic cloves (minced) Two tbsps. of ginger root (grated) One-fourth cup of lemongrass (chopped) Two and a half tsp. of red pepper flakes (dried) One tsp. of each Cumin (ground) Coriander seed (ground) One breast of chicken (cut in strips) One onion (chopped) Two cups of bok choy Four cups of water One can of coconut milk One-third cup of fish sauce Three-fourth cup of cilantro (chopped) Method: 1. Heat oil in a large-sized saucepan. Add ginger, garlic, red pepper flakes, lemongrass, cumin, and coriander. Cook for two minutes until fragrant. 2. Add the chicken pieces along with the onion. Cook for five minutes. 3. Add the bok choy and cook for ten minutes. 4. Add coconut milk, water, cilantro, and fish sauce. Simmer for thirty minutes.

5. Serve hot.

Thai Ginger Soup Total Prep & Cooking Time: Twenty-five Yields: Four servings Nutrition Facts: Calories: 413.2 | Protein: 13.4g | Carbs: 7.1g | Fat: 37.8g | Fiber: 2.9g Ingredients Three cups of coconut milk Two cups of water Half pound of chicken breast (cut in strips) Three tbsps. of galangal root (minced) Two tbsps. of fish sauce One-fourth cup of lime juice Two and a half tbsp. of scallions (chopped) One tbsp. of cilantro (chopped) Method: 1. Add water and coconut milk in a large saucepan. Boil the mixture. 2. Add the strips of chicken and simmer for three minutes. 3. Add fish sauce, galangal, and lime juice. Add the cilantro and scallions. 4. Serve hot.

Thai-Style Pumpkin Soup Total Prep & Cooking Time: Twenty-five minutes Yields: Four servings Nutrition Facts: Calories: 303.4 | Protein: 4.5g | Carbs: 19.4g | Fat: 23.6g | Fiber: 2.7g Ingredients One tbsp. of oil One and a half tbsp. of butter One garlic clove (minced) Four shallots (chopped) Two red chili peppers (minced) One and a half tbsp. of lemongrass (chopped) Three cups of chicken stock Four cups of pumpkin (cubed) Two cups of coconut milk One bunch of basil leaves (chopped) Method: 1. Take a medium-sized saucepan and add oil in it. Add the butter. 2. Start adding shallots, garlic, lemongrass, and chilies. 3. Add coconut milk, chicken stock, and pumpkin cubes. Boil the mixture. 4. Use a stick blender for blending the mixture into a smooth soup. 5. Serve hot with basil leaves.

Spicy Chicken Noodle Soup Total Prep & Cooking Time: Eight hours and thirty minutes Yields: Twelve servings Nutrition Facts: Calories: 129.8 | Protein: 7.4g | Carbs: 15.4g | Fat: 2.9g | Fiber: 3.1g Ingredients Five cups of chicken stock One cup of each White wine Water One onion (chopped) Three spring onions (chopped) Three garlic cloves (minced) Four carrots (cubed) Four celery stalks (chopped) Half tsp. of salt One tsp. of black pepper (ground) One tbsp. of curry powder Half tbsp. of each Sage (ground) Poultry seasoning Oregano (ground) One and a half tsp. of cayenne pepper Two tbsps. of oil Three chicken breasts (cut in strips) One red chili pepper (chopped) Twelve ounces of rice noodles Method: 1. Cook the noodles by following the instructions on the packet. Keep aside.

2. Heat a slow cooker on low flame. Add white wine, chicken stock, spring onions, onion, carrots, garlic, salt, celery, curry powder, black pepper, cayenne pepper, poultry seasoning, and oregano. 3. Cook the chicken strips in an iron skillet. 4. Add the chicken strips to the slow cooker. 5. Keep cooking the soup for eight hours on low. 6. Add the red pepper along with the noodles fifteen minutes prior to serving. 7. Serve hot.

Thai Cucumber Soup Total Prep & Cooking Time: One hour and five minutes Yields: Six servings Nutrition Facts: Calories: 113.4 | Protein: 2.6g | Carbs: 10.4g | Fat: 8.3g | Fiber: 1.6g Ingredients Two tbsps. of butter Three tbsps. of onion (chopped) Three cucumbers (cubed) One-third cup of red wine vinegar One cup of chicken stock Two cups of water Three green chili peppers (chopped) Two and a half tbsp. of parsley (chopped) One tbsp. of each Cilantro (chopped) Lemongrass (chopped) Garlic (minced) Fish sauce Soy sauce One tsp. of ginger (ground) One pinch of salt Half cup of sour cream Method: 1. Add the butter in a pan. Add onions and cook for two minutes. 2. Add vinegar, cucumbers, water, chicken stock, chili peppers, lemongrass, cilantro, parsley, fish sauce, garlic, ginger, and soy sauce. Simmer the mixture for twenty minutes. 3. Add the sour cream and simmer again for ten minutes. 4. Serve hot.

Khao Soi Soup Total Prep & Cooking Time: One hour and fifteen minutes Yields: Six servings Nutrition Facts: Calories: 702.3 | Protein: 19.3g | Carbs: 56.2g | Fat: 47.8g | Fiber: 4.9g Ingredients Six tbsps. of oil Three shallots (chopped) Three garlic cloves (minced) One-fourth cup of curry paste One tbsp. of curry powder Four cups of coconut milk Two cups of water Two and a half cup of chicken breast (cut in strips) One tsp. of salt One and a half tbsp. of each Fish sauce Sugar One-third tbsp. of lime juice Half cup of oil Twelve green chilies (chopped) Six shallots (chopped) Half head of bok choy Eight ounces of rice noodles One cup of pickled cabbage One-third cup of cilantro (chopped) One lime Method: 1. Heat two tbsps. of oil in a steel wok. Add the garlic and shallots. Cook for four minutes. Add the curry paste along with the curry powder. Cook for two minutes. Add water, coconut milk, chicken strips, and salt. Boil the mixture. Simmer for ten

minutes. 2. Add sugar, fish sauce, and lime juice. Stir well. 3. Add the remaining oil in an iron skillet and add the chili peppers. Cook for four minutes. Add the chili peppers to the soup. 4. Add shallots and bok choy in the skillet. Cook for four minutes. Add them to the soup. 5. Soak the noodles in hot water. Drain the water. Add the noodles to the skillet. Fry them for five minutes. 6. Serve the soup in soup bowls and top with pickled cabbage, lime wedges, cilantro, and fried noodles.

Sour Fish Soup (Tom Byoo) Total Prep & Cooking Time: Fifty minutes Yields: Four servings Nutrition Facts: Calories: 170.6 | Protein: 17.3g | Carbs: 12.9g | Fat: 5.1g | Fiber: 0.9g Ingredients Three cups of fish stock One-inch piece of galangal root (chopped) Five green chilies (chopped) Two leaves of kaffir lime Two lemongrass stalks (chopped) Ten ounces of trout fish Five cherry tomatoes (halved) One-fourth cup of tamarind drink Two tbsps. of fish sauce One-fourth cup of cilantro (chopped) Two shallots (chopped) Method: 1. Boil the fish stock in a large pot. Add galangal, chili peppers, lime leaves, shallots, and lemongrass. Simmer the mixture for twenty minutes. 2. Add fish, tamarind juice, tomatoes, and fish sauce. Simmer for five minutes. 3. Serve the soup hot. Garnish with chopped cilantro.

Thai Sirloin Salad Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 380.3 | Protein: 23.4g | Carbs: 26.1g | Fat: 19.6g | Fiber: 6.9g Ingredients Sixteen ounces of sirloin steak Five ounces of green lettuce and herb mix One ripe mango (sliced) One ripe avocado (sliced) Half cup of carrot (shredded) One cup of each Red bell pepper (diced) Yellow bell pepper Half tsp. of salt Two tbsps. of peanuts (roasted) For the dressing: Three tbsps. of honey Two and a half tbsp. of peanut butter Four tbsps. of hot water One tbsp. of each White vinegar Soy sauce Sesame oil

Method: 1. Grill the steak for fifteen minutes. Flip in between. 2. Whisk all the ingredients for the dressing in a bowl. Mix well.

3. Arrange the lettuce mix on a dish along with avocado, mango, bell pepper, and carrot on top of lettuce. 4. Slice the steak and season with some salt. Add the steak over the salad. 5. Drizzle the prepared seasoning from the top and sprinkle the peanuts. 6. Serve immediately.

Thai-Style Cucumber Salad Total Prep & Cooking Time: Forty-five minutes Yields: Four servings Nutrition Facts: Calories: 227.3 | Protein: 5.7g | Carbs: 34.3g | Fat: 9.2g | Fiber: 2.9g Ingredients Three cucumbers (cut in slices of one-fourth inch) One tbsp. of salt Half cup of each Rice wine vinegar White sugar Peanuts (chopped) Two jalapeno peppers (chopped) One-fourth cup of cilantro (chopped) Method: 1. Toss the slices of cucumber in a colander with some salt. Leave the colander in the sink for draining all the water for thirty minutes. 2. Rinse the cucumber slices with cold water. Dry using paper towels. 3. Combine vinegar and sugar in a bowl. Add jalapeno peppers, cucumber slices, and cilantro. 4. Toss for combining the ingredients. 5. Serve by sprinkling chopped peanuts on the top.

Thai Shrimp Salad Total Prep & Cooking Time: One hour and thirty minutes Yields: Six servings Nutrition Facts: Calories: 210.3| Protein: 23.6g | Carbs: 15.2g | Fat: 3.3g | Fiber: 0.6g Ingredients Two cups of water Half cup of salt One-third cup of sugar One-fourth cup of soy sauce Two pounds of jumbo shrimps (deveined, peeled) Two tbsps. of lemon juice One tbsp. of sesame oil Half tsp. of cayenne pepper One and a half tbsp. of garlic (minced) One cup of peppers (sliced, yellow, orange, red) Two and a half tbsp. of cilantro (chopped) Method: 1. For brining the shrimps, mix salt, water, soy sauce, and sugar in a bowl. Add the prawns. Brine for about one hour. 2. Preheat your oven at two-hundred degrees Celsius. 3. Rinse the shrimps and arrange them on a baking tray. Roast for eight minutes. 4. Combine soy sauce, lemon juice, cayenne pepper, sesame oil, and garlic in a mixing bowl. Add the shrimps, cilantro, and peppers. 5. Toss for combining.

Tangy Cabbage Salad Total Prep & Cooking Time: One hour and thirty minutes Yields: Six servings Nutrition Facts: Calories: 130.2 | Protein: 5.3g | Carbs: 13.6g | Fat: 6.5g | Fiber: 4.6g Ingredients Two limes One tbsp. of each Chili paste Sugar Vegetable oil One small head cabbage (chopped) Two carrots (chopped) One small red bell pepper (diced) Half cucumber (cubed) One-third cup of cilantro (chopped) Half cup of peanuts (roasted) One pinch of salt Method: 1. Combine the chili paste, sugar, and lime juice in a small-sized bowl. Add the oil slowly and combine it. 2. Combine cabbage, bell pepper, carrots, cilantro, cucumber, and peanuts in a mixing bowl. Add pepper and salt. 3. Pour the prepared dressing over the mixed veggies. Toss for coating. 4. Chill the salad for thirty minutes.

Thai Salmon Salad Total Prep & Cooking Time: Fifty-five minutes Yields: Six servings Nutrition Facts: Calories: 240.3 | Protein: 24.6g | Carbs: 10.6g | Fat: 9.6g | Fiber: 2.9g Ingredients Four tbsps. of each Fish sauce Lime juice Two tsps. of sugar Four green chilies (chopped) Two pounds of salmon One tsp. of olive oil One onion (chopped) One tomato (chopped) One cup of basil (chopped) One head of lettuce Method: 1. Preheat your oven at two-hundred degrees Celsius. 2. Combine lime juice, fish sauce, chilies, and brown sugar. Mix well. 3. Arrange the fillets of salmon on a baking sheet and rub with some olive oil. Bake for twenty minutes. 4. Add the baked fillets of salmon in a large bowl. Break the fillets using a fork into bite-size chunks. Add basil, tomato, and onion. Add the dressing and toss. 5. Arrange the salmon mixture on lettuce leaves.

Thai Grapefruit, Coconut, Chicken, and Shrimp Salad Total Prep & Cooking Time: Thirty minutes Yields: Six servings Nutrition Facts: Calories: 359.3 | Protein: 29.6g | Carbs: 24.6g | Fat: 15.6g | Fiber: 6.6g Ingredients Half cup of lime juice Two tbsps. of fish sauce Two tsps. of each Garlic (minced) Sugar One grapefruit (chopped) Two cups of shrimp (cooked) Two and a half cup of chicken breast (cooked, cut in strips One and a half cup of coconut meat (chopped) Six shallots (chopped) One tsp. of green chili pepper One-third cup of mint leaves Three-fourth tbsp. of cilantro (chopped) One head of iceberg lettuce (shredded) Method: 1. Combine fish sauce, lime juice, garlic, and sugar. 2. Toss together shrimp, grapefruit, coconut, strips of chicken, chili pepper, shallots, cilantro, and mint in a bowl. Add threefourth of the dressing. Toss for combining. 3. Toss the lettuce with the remaining dressing. 4. Arrange the lettuce on a dish. Top with grapefruit mixture. Serve immediately.

Chapter 7: Tofu Recipes Tofu forms an integral part of both vegetarian and non-vegetarian recipes. The simple flavor of tofu can help in uplifting the extra-ordinary taste of Thai cuisine. Here are some Thai tofu recipes for you that can be made easily at your home kitchen.

Thai Tofu Total Prep & Cooking Time: Thirty minutes Yields: Six servings Nutrition Facts: Calories: 280.6 | Protein: 19.6g | Carbs: 9.5g | Fat: 18.2g | Fiber: 4.1g Ingredients Fourteen ounces of tofu (firm, cubed) One-third cup of spring onion (chopped) Two tsps. of olive oil Half tsp. of sesame oil One tsp. of soy sauce Two and a half tsp. of ginger root (grated) One-fourth cup of peanut butter (chunky) Three tbsps. of coconut meat (chopped) One-third tsp. of sesame seeds Method: 1. Heat sesame oil along with olive oil in an iron skillet. Add the spring onions. Cook for one minute. 2. Add the cubes of tofu and cook for four minutes. Add the soy sauce. Add the ginger and peanut butter. Stir for combining. 3. Remove the skillet from heat. Add the coconut meat. Toss for combining. 4. Serve with sesame seed garnishing.

Tofu Pad Thai Total Prep & Cooking Time: Forty-five minutes Yields: Four servings Nutrition Facts: Calories: 412.3 | Protein: 13.4g | Carbs: 59.6g | Fat: 15.2g | Fiber: 3.2g Ingredients Twelve ounces of tofu (cubed) One tbsp. of cornstarch Three tbsps. of oil Eight ounces of rice noodles For the sauce: One-fourth cup of each Water Sriracha sauce Soy sauce Two tbsps. of sugar One tbsp. of each Tamarind concentrate Peanuts (roasted) One tsp. of red pepper flakes Half onion (chopped) One large egg Two and a half tbsp. of spring onion (chopped) One lime

Method: 1. Start by coating the tofu cubes in cornstarch in a large bowl. 2. Add two tbsps. of oil in a steel wok. Add the tofu cubes and

cook for two minutes on each side. 3. Add the noodles in a bowl. Pour boiling water over the noodles. Soak them for three minutes. Drain the water. 4. Mix sriracha, water, sugar, tamarind concentrate, soy sauce, and red pepper flakes in a pan. Stir the sauce and cook for five minutes. 5. Add one tbsp. of oil in a large wok. Add noodles, chopped onion, and tofu. Cook for three minutes. 6. Add the sauce gradually and toss to combine. 7. Push the mixture of noodles to one side and crack the egg in the middle. Cook the egg for eight minutes and mix it with the noodles. 8. Garnish the noodles with peanuts, lime wedges, and spring onions.

Thai-Style Stuffed Tofu Total Prep & Cooking Time: One hour and five minutes Yields: Four servings Nutrition Facts: Calories: 370.2 | Protein: 20.3g | Carbs: 21.3g | Fat: 23.6g | Fiber: 3.9g Ingredients Twenty-four ounces of tofu (extra firm) One-fourth cup of shiitake mushrooms One zucchini (chopped) One onion (halved) Three garlic cloves (minced) One jalapeno pepper (chopped) One large egg Two tbsps. of soy sauce Two and a half tbsp. of ginger (minced) One tbsp. of hoisin sauce One and a half tbsp. of cornstarch One cup of each Vegetable oil Cabbage (shredded) Method: 1. Drain the tofu and cut them into squares of four-inch. Cut the squares into two triangles diagonally. Keep aside. 2. Add the mushrooms in hot water and let them rehydrate until plump and moist. Soak for twenty minutes. Cut the stems and chop the mushrooms. 3. Add onion, zucchini, jalapeno pepper, and garlic in a food processor. Blend until the veggies form a paste. Transfer the paste to a large bowl. 4. Add egg, mushrooms, ginger, soy sauce, hoisin sauce, and cornstarch. Add the shredded cabbage and mix.

5. Add two tbsps. of oil in a skillet. Add the tofu triangles and cook for two minutes on each side. Let the tofu cool down. 6. Use a sharp knife for cutting a slit on one side of the tofu and scoop out the center. Fill the center with the stuffing. 7. Heat two tbsps. of oil in an iron skillet and add the stuffed tofu. Place the stuffed-side down. Cook for five minutes. 8. Serve hot.

Thai Tofu Curry Total Prep & Cooking Time: Forty-five minutes Yields: Four servings Nutrition Facts: Calories: 279.3 | Protein: 9.6g | Carbs: 7.2g | Fat: 24.6g | Fiber: 2.9g Ingredients One tbsp. of vegetable oil Twelve ounces of tofu (extra firm) One and a half tbsp. of each Seasoned salt Butter One small onion (chopped) Three garlic cloves (minced) One can of coconut milk Two tsps. of curry powder Half tsp. of salt One-fourth tsp. of black pepper (ground) One-third cup of cilantro (chopped) Method: 1. Heat some oil in an iron skillet. Add the cubes of tofu and add seasoned salt. Cook for fifteen minutes. Keep aside. 2. Melt the butter in the skillet. Add the garlic. Add the onions and cook for two minutes. 3. Add the coconut milk, pepper, salt, curry powder, and cilantro. Add the tofu cubes and mix well. Simmer for fifteen minutes. 4. Serve hot with rice.

Thai-Style Baked Tofu Total Prep & Cooking Time: One hour and fifteen minutes Yields: Two servings Nutrition Facts: Calories: 329.3 | Protein: 19.2g | Carbs: 22.6g | Fat: 18.9g | Fiber: 2.9g Ingredients One pound of tofu Two tbsps. of each Agave nectar Sesame oil Soy sauce One tsp. of each Ginger root (minced) Garlic (minced) One tbsp. of sesame seeds Method: 1. Start by preheating your oven at one-hundred and seventy-five degrees Celsius. Use some oil for greasing a baking tray. 2. Press the tofu for discarding excess water. Arrange the pieces of tofu on the greased baking tray. 3. Mix agave nectar, soy sauce, garlic, sesame oil, and ginger in a bowl. 4. Brush the prepared marinade over the pieces of tofu. 5. Bake the tofu for thirty minutes. Flip the pieces of tofu and brush with the remaining marinade. Sprinkle the sesame seeds over the tofu. Bake for thirty minutes. 6. Serve warm.

Tofu Spring Rolls Total Prep & Cooking Time: Fifty minutes Yields: Twelve servings Nutrition Facts: Calories: 72.3 | Protein: 6.3 | Carbs: 11.2 | Fat: 2.1 | Fiber: 3.6g Ingredients For the sauce: Two tbsps. of each Fish sauce Soy sauce Lime juice One-fourth tsp. of sugar For the spring rolls: Two tbsps. of oil Three garlic cloves (minced) One-inch piece of galangal (grated) Two green onions (sliced in matchsticks) One red chili (minced) Half cup of cabbage (chopped) Six shiitake mushrooms (cut in matchsticks) One-third cup of tofu (cut in matchsticks) Two cups of bean sprouts Twelve wrappers for spring roll Three-fourth cup of cilantro (chopped) One cup of basil (chopped) Method: 1. Combine the sauce ingredients in a bowl. Mix well for dissolving the sugar. 2. Add two tbsps. of oil in a steel wok. Add galangal, garlic, chili,

and green onion. Cook for one minute. 3. Add mushrooms, tofu, and cabbage. Stir-fry for two minutes. Add the sauce and cook for two minutes. 4. Remove the wok from heat and mix the bean sprouts. 5. For assembling the rolls, lay the roll wrappers on a flat surface and place one tbsp. of the stuffing in the middle. Spread the stuffing. 6. Sprinkle basil and cilantro over the stuffing. Roll the wrappers and tuck in the ends. 7. Add one-inch of frying oil in a wok. Add the spring rolls and fry them for one minute on each side. 8. Drain excess oil. 9. Cut from the center and serve hot.

Thai Garlic and Black Pepper Tofu Total Prep & Cooking Time: One hour and five minutes Yields: Four servings Nutrition Facts: Calories: 170.3 | Protein: 14.2g | Carbs: 19.1g | Fat: 6.3g | Fiber: 5.9g Ingredients For the tofu and seasoning: Fourteen ounces of tofu (extra firm) One tbsp. of soy sauce Two tbsps. of each Garlic cloves (minced) Water One tsp. of black pepper (ground) Half tsp. of rice vinegar For the vegetables: One small onion (sliced in wedges) One red bell pepper (sliced) Six garlic cloves (minced) Three ounces of shiitake mushrooms (sliced) Eight ounces of kale (leaves sliced) One bunch of asparagus (trimmed, cut in pieces of one-inch) For the sauce: Two tbsps. of soy sauce Half cup of vegetable stock One tsp. of sriracha sauce One and a half tsp. of black pepper (ground) Two tsps. of cornstarch Method:

1. Start by cutting the tofu into slices of half-inch. Remove the excess moisture by pressing the slices. 2. Mix the ingredients for the tofu seasoning in a bowl. Add the tofu slices and coat them in the seasoning. 3. Preheat your oven at two-hundred degrees Celsius. Use parchment paper for lining a baking tray. Arrange the tofu slices on the tray and bake for fifteen minutes. Flip the slices and bake for fifteen minutes. 4. Chop the veggies. Combine the ingredients for the sauce in a mixing bowl. 5. Grease a wok with some oil and add half a cup of water. Add the chopped onions and cook for two minutes. 6. Add garlic, mushrooms, and bell pepper. Add the kale. Mix well and cover the wok. 7. Add the asparagus along with the sauce. Cook for two minutes. 8. Arrange the vegetables on serving plates. Top with tofu slices. 9. Serve hot.

Thai Tofu and Coconut Curry Total Prep & Cooking Time: Thirty minutes Yields: Six servings Nutrition Facts: Calories: 239.3 | Protein: 5.6g | Carbs: 7.3g | Fat: 20.6g | Fiber: 1.6g Ingredients Twelve ounces of tofu (extra firm, cut in cubes) Three tbsps. of avocado oil Two tbsps. of red curry paste Fourteen ounces of coconut milk One tbsp. of soy sauce One and a half tbsp. of coconut sugar Half lime (juiced) One tsp. of paprika Method: 1. Heat oil in a large pan. Add the cubes of tofu. Cook for three minutes on each side. 2. Heat another saucepan. Add the red curry paste. Cook for thirty seconds and add the coconut milk. Mix well. 3. Boil the mixture for four minutes. Add soy sauce, lime juice, coconut sugar, and paprika. Add the cooked tofu cubes and mix well. 4. Serve hot with rice.

Tofu and Thai-Style Peanut Sauce Total Prep & Cooking Time: Forty minutes Yields: Two servings Nutrition Facts: Calories: 210.3 | Protein: 11.5g | Carbs: 9.7g | Fat: 12.7g | Fiber: 1.9g Ingredients For the sauce: Two tbsps. of each Coconut oil Brown sugar Soy sauce One tsp. of each Ginger (grated) Green chili (minced) One garlic clove (minced) One lime (half juiced and half zest) Two tsps. of red curry paste One cup of vegetable stock Half cup of each Coconut milk Peanut butter For the tofu: Fourteen ounces of tofu (firm) Two tbsps. of coconut oil One pound of spinach (rinsed) Salt (for seasoning) Method: 1. Add two tbsps. of coconut oil in a saucepan. Add chili, ginger,

lime zest, garlic, and curry paste. Cook the mixture for two minutes. 2. Add peanut butter, vegetable stock, brown sugar, coconut milk, and soy sauce. Mix well. Boil the mixture and simmer for five minutes. Remove the pan from heat and add lime juice. 3. Remove excess liquid from the tofu. Cut the tofu into cubes. 4. Add two tbsps. of oil in an iron skillet. Add the tofu cubes and cook for two minutes. Use salt for seasoning. 5. Boil the spinach leaves for two minutes. Drain the water. 6. Transfer tofu cubes and cooked spinach on a plate. Top with the prepared peanut sauce.

Spicy Tofu With Peanuts and Red Bell Pepper Total Prep & Cooking Time: Twenty minutes Yields: Four servings Nutrition Facts: Calories: 365.3 | Protein: 14.2g | Carbs: 12.3g | Fat: 24.6g | Fiber: 5.9g Ingredients One-third cup of olive oil Two red bell peppers (sliced) Three tbsps. of ginger (grated) Four garlic cloves (minced) Fourteen ounces of tofu (extra firm, cut in cubes of one-inch) Three green onions (sliced) Three and a half tbsp. of soy sauce Two tbsps. of lime juice Three-fourth tsp. of red pepper flakes Six ounces of spinach leaves One cup of basil (chopped) One-fourth cup of peanuts (roasted) Method: 1. Add oil in a steel wok. Add ginger, bell peppers, and garlic. Sauté for two minutes. 2. Add green onions and tofu. Stir-fry for two minutes. 3. Add soy sauce, pepper flakes, and lime juice. Mix well. 4. Add the spinach leaves and cook for one minute. Add pepper and salt for seasoning. 5. Sprinkle basil from the top. Toss for combining. 6. Garnish with peanuts. Serve hot.

Crispy Tofu Panang Curry Total Prep & Cooking Time: Forty-five minutes Yields: Six servings Nutrition Facts: Calories: 269.3 | Protein: 9.3g | Carbs: 12.3g | Fat: 22.6g | Fiber: 2.2g Ingredients One pound of tofu (extra firm) Two tbsps. of coconut oil One onion (chopped) Three bell peppers (red, yellow, green, chopped) Two garlic cloves (minced) Four ounces of Panang curry paste One tbsp. of peanut butter Twelve leaves of kaffir lime (crushed) Fourteen ounces of coconut milk Three tbsps. of fish sauce One-fourth cup of basil leaves (chopped) Method: 1. Preheat your oven at one-hundred and seventy-five degrees Celsius. 2. Squeeze out excess moisture from the tofu. 3. Cut the tofu in cubes of half an inch. Add salt and mix well. 4. Add oil in an iron skillet. Add the cubes of tofu. Sauté the tofu for five minutes. 5. Arrange the cubes on a baking tray. Bake them for fifteen minutes in the oven. 6. Chop peppers and onions. 7. Heat a skillet and add coconut oil. Add onions, garlic, and peppers. Cook for three minutes.

8. Push the veggies to one side. Add the curry paste. Add fish sauce, lime leaves, and coconut milk. Mix the veggies. 9. Simmer the mixture for ten minutes. Add the tofu cubes. 10.

Remove from heat and garnish with basil leaves.

Thai-Style Tofu Collard Wraps Total Prep & Cooking Time: Thirty minutes Yields: Six servings Nutrition Facts: Calories: 265.3 | Protein: 12.3g | Carbs: 12.1g | Fat: 22.8g | Fiber: 2.6g Ingredients For the wraps: Six leaves of collard green Two tbsps. of soy sauce One tsp. of garlic powder Half tsp. of red pepper flakes Sixteen ounces of tofu (extra firm, cut in strips of half-inch) One tbsp. of sesame oil One cucumber (julienned) One carrot (shredded) Two and a half tbsp. of each Scallions (sliced) Mint leaves Basil leaves (chopped) For the sauce: Half cup of peanut butter One tbsp. of sriracha Four tsps. of sesame oil One and a half tbsp. of honey Two tbsps. of lime juice Three tbsps. of water Salt (for seasoning) Method: 1. Start by preparing the collard leaves. Cut the stems and remove the thick area of the stem using a sharp knife. Blanch the leaves in hot water for one minute.

2. Submerge the collard leaves in an ice bath for two minutes. 3. Combine sesame oil, peanut butter, sriracha, lime juice, honey, salt, and water. Mix well. 4. Take another small bowl and mix garlic powder, soy sauce, and pepper flakes. Add this mixture over the strips of tofu. Marinate for fifteen minutes. 5. Take a pan and heat oil in it. Cook the strips of tofu for two minutes on all sides. 6. For arranging the wrap, lay flat the collard leaves on a working surface. Add two tsps. of peanut sauce and spread it out evenly. Add one strip of tofu along with four pieces of cucumber, mint, one tbsp. of carrot, scallions, and basil. 7. Fold the leaves. 8. Serve the wraps with a bit of sauce over the wraps.

Thai Quinoa-Tofu Bowl Total Prep & Cooking Time: One hour Yields: Four servings Nutrition Facts: Calories: 329.3 | Protein: 18.2g | Carbs: 32.6g | Fat: 12.5g | Fiber: 7.3g Ingredients Three-hundred and fifty grams of tofu (extra firm) Three-fourth cup of quinoa (rinsed) Two tbsps. of lime juice Two and a half tbsp. of peanut butter One tbsp. of water Half tbsp. of soy sauce Two tsps. of honey Two and a half tsp. of ginger (grated) One garlic clove (minced) Half tsp. of red chili flakes Two carrots (grated) One cup of each Edamame Red cabbage (sliced) One green onion (sliced) Half cup of cilantro (chopped) Four tsps. of sesame seeds (toasted)

Method: 1. Preheat your oven at two-hundred degrees Celsius. Use aluminum foil for lining a baking tray. Spray the foil with some oil. 2. Cut the tofu into cubes of three-fourth inch. Arrange the cubes on the tray and bake for twenty minutes.

3. Cook the quinoa according to the packet instructions. 4. Combine together water, lime juice, peanut butter, honey, tamari, garlic, chili flakes, and ginger in a bowl. 5. Combine carrots with the quinoa. Add edamame, cilantro, cabbage, green onion, and sesame seeds. Mix well. 6. Add the tofu along with the dressing. 7. Toss for combining.

Thai Tofu and Ginger Mushrooms Total Prep & Cooking Time: Forty minutes Yields: Four servings Nutrition Facts: Calories: 475.6 | Protein: 28.6 g | Carbs: 71.3g | Fat: 13.5g | Fiber: 6.2g Ingredients Two cups of jasmine rice Two mushrooms Two red onions One-inch ginger (grated) Two red chilies (minced) Sixteen ounces of tofu Two zucchini Two carrots Three garlic cloves (minced) One bunch of cilantro (chopped) Six cups of water One tbsp. of rice wine vinegar Two tsps. of vegetable oil Four tbsps. of soy sauce One and a half tsp. of sugar Method: 1. Start by cutting the tofu into small cubes. Cut the zucchini in thick slices. Slice the mushrooms along with the onions. Shred the carrots, or you can julienne them as well. 2. Boil the jasmine rice in a pot for ten minutes. Drain the water. 3. Combine rice wine vinegar, soy sauce, and sugar in a bowl. 4. Add oil in a steel wok. Add the cubes of tofu. Cook for two minutes. Add zucchini, mushrooms, carrot, and onions. Cook for four minutes. 5. Add red chili, garlic, and ginger. Add the mixture of soy sauce

and cook for one minute. 6. Add the cilantro and toss for two minutes. 7. Serve hot.

Steamed Tofu in Banana Leaf Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 65.3 | Protein: 4.2g | Carbs: 2.3g | Fat: 3.5g | Fiber: 0.9g Ingredients Fourteen ounces of tofu (firm) Two stalks of lemongrass (chopped) Two leaves of lime Two tsps. of galangal (grated) Two Thai chilies (chopped) Half cup of basil (chopped) One lime Banana leaves Method: 1. Remove excess moisture from the tofu. 2. Cut the banana leaves according to the required size. Add one cube of tofu in each leaf along with the herbs. 3. Wrap the banana leaves and secure with a toothpick. 4. Steam the banana leaves for ten minutes.

Stir-Fried Tofu With Eggplant and Basil Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 260.3 | Protein: 11.2g | Carbs: 34.6g | Fat: 9.2g | Fiber: 12.3g Ingredients One tbsp. of oil Two cups of tofu (firm, cut in cubes on one-inch) One and a half tbsp. of red chili (minced) Five garlic cloves (minced) Three cups of eggplant (cut in rounds of one-inch, quartered) One cup of red bell pepper (cut in chunks) Half cup of basil leaves For the sauce: Two tbsps. of each Soy sauce Water Two tsps. of sugar One tbsp. of sesame oil Method: 1. Prepare the sauce by mixing all the listed ingredients. 2. Heat some oil in an iron skillet. 3. Add the tofu along with red chili. Cook the mixture for five minutes. 4. Add the garlic. Cook for two minutes. 5. Add red peppers, eggplant, and basil. Add the sauce and toss to combine.

6. Cook the mixture for two minutes. 7. Garnish with basil. Serve warm.

Tofu Pad Krapow Moo Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 560.3 | Protein: 41.2g | Carbs: 75.8g | Fat: 24.6g | Fiber: 8.6g Ingredients Two cups of rice Two red onions Two tbsps. of garlic (minced) Half tbsp. of brown sugar One bunch of basil One-hundred grams of green beans One red chili (chopped) One lime Four tbsps. of ginger (grated) Two tsps. of soy sauce Three-hundred grams of tofu Five tbsps. of oil Pepper and salt (for seasoning) Method: 1. Add the rice in a pot. Add two cups of water. Boil the rice for twelve minutes. 2. Remove excess moisture from the tofu. 3. Mash the tofu into small pieces. Add pepper and salt. 4. Cut the stems of the green beans and cut them in half. 5. Use half of the lemon for making zest and half for juice. 6. Take a large pan. Add one tbsp. of oil. Add onions and green beans. Use pepper for seasoning. 7. Add garlic, ginger, and chili. Cook for one minute.

8. Add the tofu. Mix well and cook for six minutes. 9. Add brown sugar along with soy sauce. Cook for two minutes. Add lime zest and one tbsp. of water. Cook for one minute. 10. Use fork for fluffing the cooked rice. Add salt for seasoning. 11. Arrange the rice on serving plates. Top with the mixture of tofu. 12.

Garnish with basil leaves.

Chapter 8: Snacks & Dessert Recipes After some lip-smacking Thai main course, you can easily surprise your guests and friends with a simple Thai snack along with a tasty dessert right at the end. In this section, you will find various Thai snack and dessert recipes superb when paired with something else or served on their own.

Thai-Style Mini Lettuce Shrimp Wraps Total Prep & Cooking Time: Thirty minutes Yields: Six servings Nutrition Facts: Calories: 324.1 | Protein: 27.6g | Carbs: 14.2g | Fat: 16.8g | Fiber: 4.6g Ingredients One-third cup of unsweetened coconut (shredded) One cup of baby shrimp One-fourth cup of peanuts (roasted, chopped) Two green onions (sliced) Two garlic cloves (minced) Two tsps. of galangal (grated) One red chili (minced) Half tsp. of chili powder Three-fourth tsp. of sugar One tbsp. of fish sauce Three tbsps. of coconut milk One head of romaine lettuce Half cup of coriander One lime (sliced in wedges) Method: 1. Add the shredded coconut in a wok. Fry the coconut for two minutes. Keep aside. 2. Place the baby shrimps in a bowl. Add the peanuts. Mix well

and add garlic, spring onion, chili, galangal, chili powder, fish sauce, and sugar. Toss the ingredients for mixing. 3. Add the coconut milk. Stir for combining. 4. Add the toasted shredded coconut. 5. The taste needs to be salt, sweet, sour, and spicy. 6. For assembling, cut the tops of the lettuce leaves. Lay them flat on a dish. Add one tbsp. of the shrimp mixture on the center of each leaf. Sprinkle coriander over the wraps. 7. For serving, squeeze some lemon juice from the top. Wrap up and eat in one go.

Crispy Pork Ribs and Thai Marinade Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 556.3 | Protein: 50.3g | Carbs: 24.9g | Fat: 24.6g | Fiber: 3.5g Ingredients Two pounds of pork ribs (chopped into three segments) Eight garlic cloves (minced) Three-fourth cup of coriander (chopped) Two tbsps. of fish sauce One tbsp. of sherry Half cup of flour One-third tsp. of salt One-fourth tsp. of black pepper (ground) Two cups of oil Method: 1. Add coriander, garlic, sherry, and fish sauce in a blender. Blend for making aromatic Thai green marinade. 2. Add the pork ribs in a bowl and pour over the marinade. Toss for combining. Let the pork ribs rest in the refrigerator for twenty minutes. 3. Mix flour with pepper and salt in a bowl. Coat the marinated ribs in the flour mixture. 4. Heat the oil in a steel wok. Add the pork ribs. Cook for six minutes on each side. 5. Serve the rib shot with a dipping sauce of your choice.

Chicken Satay Total Prep & Cooking Time: Forty minutes Yields: Four servings Nutrition Facts: Calories: 441.3 | Protein: 32.3g | Carbs: 24.9g | Fat: 21.3g | Fiber: 1.8g Ingredients One pound of chicken thigh (boneless, cut in bite-size strips) Two tbsps. of lemongrass (minced) Five garlic cloves (minced) One tsp. of galangal (grated) One-fourth cup of cilantro (chopped) Two tsps. of each Cumin (ground) Coriander (ground) Half tsp. of turmeric One-third tsp. of white pepper (ground) One red chili (minced) Four tbsps. of fish sauce Three tsps. of brown sugar Half tbsp. of rice vinegar One and a half tbsp. of each Vegetable oil Honey Method: 1. Add all the ingredients in a blender except for the chicken strips. Blend for making a smooth satay marinade. 2. Pour the prepared marinade over the chicken strips. Mix well. Marinate the chicken strips for thirty minutes. 3. Soak twelve satay sticks in water to prevent burning the sticks. 4. Thread the marinated chicken strips into the skewers.

5. Heat a grill pan. Brush the pan with some oil. 6. Add the satay sticks. Cook the chicken satay for fifteen minutes. Flip in between and baste with the remaining marinade. 7. Serve hot.

Thai Fried Calamari Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 456.9 | Protein: 31.2g | Carbs: 59.6g | Fat: 12.3g | Fiber: 4.7g Ingredients Two large tubes of squid Half cup of semolina Half tsp. of salt One-eighth tsp. of cayenne pepper One-third tsp. of five-spice powder One pinch of black pepper (ground) One cup of canola oil Method: 1. Add semolina flour in a bowl. Add spices and salt. Mix well. 2. Place the squid tubes on a cutting board. Use a sharp knife for slicing the tubes half-inch wide. You will need to make squid rings from the tubes. 3. Roll the squid rings in the mixture of flour. Keep aside. 4. Add oil in a pan. Add the squid rings and fry for five minutes. 5. Drain excess oil by placing the squid rings on paper towels. 6. Serve hot.

Corn Fritters Total Prep & Cooking Time: Twenty minutes Yields: Twelve servings Nutrition Facts: Calories: 197.6 | Protein: 4.5g | Carbs: 8.2g | Fat: 16.7g | Fiber: 1.6g Ingredients One cup of rice flour One tsp. of baking powder Two tbsps. of fish sauce Two and a half tbsp. of soy sauce Two large eggs Half block of tofu (firm, cut in small cubes) One and a half cup of corn Four green onions (chopped) Half cup of coriander (chopped) Half bell pepper (diced) One green chili (minced) One-third tsp. of turmeric One cup of canola oil (for frying) Method: 1. Crack the eggs in a large bowl. Add salt, fish sauce, and soy sauce. Whisk well. 2. Add corn, tofu, coriander, green onion, chili, bell pepper, and turmeric. Combine the ingredients. 3. Combine flour along with baking powder in a bowl. Add this mixture slowly to the egg mixture. Stir for making a thick mixture. 4. Heat canola oil in a frying pan. Add one tbsp. of the mixture into the hot oil. Fry the fritters for two minutes on each side. 5. Drain excess oil by placing the fritters on paper towels.

6. Serve the fritters hot with any dipping sauce of your choice.

Thai Coconut Shrimp Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 160.2 | Protein: 9.1g | Carbs: 12.3g | Fat: 7.9g | Fiber: 2.6g Ingredients Eighteen medium-sized shrimps Half cup of shredded coconut (unsweetened) Three eggs For the coating mix: One cup of panko bread crumbs Half tsp. of salt One tsp. of onion powder One-third tsp. of garlic powder One-eighth tsp. of cayenne pepper Method: 1. Preheat your oven at one-hundred and seventy-five degrees Celsius. Use cooking spray for greasing a baking sheet. 2. Combine the ingredients for the coating mix in a bowl. 3. In another bowl, beat the eggs. 4. Place the coconut in another bowl. 5. Hold the shrimps by the tails and dip them in the eggs. Coat the shrimps in coating mix and then dip them back in the egg. Roll the shrimps in the shredded coconut. 6. Arrange the shrimps on the greased baking sheet. 7. Bake for twenty minutes. Flip the shrimps in the middle. 8. Serve hot.

Seared Scallops and Thai Sauce Total Prep & Cooking Time: Twenty minutes Yields: Four servings Nutrition Facts: Calories: 154.6 | Protein: 9.1g | Carbs: 25.9g | Fat: 2.6g | Fiber: 3.2g Ingredients Ten scallops Two tbsps. of oil One pinch of pepper and salt For the sauce: Three tbsps. of oil One tbsp. of fish sauce Half lime (juiced) One red chili (minced) One-fourth tsp. of cayenne pepper Two garlic cloves (minced) One and a half tbsp. of coconut milk Method: 1. Rinse the scallops. Pat dry the scallops using paper towels. 2. Add two tbsps. of oil in a frying pan. Place the scallops on the hot oil and sear for two minutes on each side. Season with pepper and salt. 3. Remove excess oil from the scallops by placing them on paper towels. 4. Add all the listed ingredients for the sauce in a pan. Mix well and warm the sauce for two minutes. 5. Arrange the scallops on serving plates. Spoon the prepared Thai sauce all over the seared scallops. 6. Serve immediately.

Baked Chili-Garlic Shrimp Total Prep & Cooking Time: Thirty minutes Yields: Two servings Nutrition Facts: Calories: 240.3 | Protein: 21.2g | Carbs: 2.4g | Fat: 2.6g | Fiber: 0.9g Ingredients Twenty medium-sized shrimps Two tbsps. of vegetable oil Two tbsps. of coconut milk One and half tbsp. of fish sauce Half tsp. of cayenne pepper Two and a half tbsp. of brown sugar One-third tsp. of shrimp paste Three garlic cloves (minced) One chili (minced) Method: 1. Rinse the shrimps and remove the shells. Cut down the shrimp following the length of the back up to the tail. 2. Add all the listed ingredients in a high power food processor. Blend for making a fine paste. 3. Pour the paste of over the shrimps. Marinate for five minutes. 4. Add the shrimps in a baking tray. Broil the shrimps for four minutes. Add the remaining marinade over shrimps and broil again for three minutes. 5. Serve immediately.

Thai Crab Cake Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 68.6 | Protein: 5.6g | Carbs: 6.2g | Fat: 2.2g | Fiber: 0.5g Ingredients Eight ounces of crab meat Three spring onions (sliced) Three lime leaves (thinly sliced) One chili (minced) One tbsp. of lime juice Two tbsps. of fish sauce One-fourth tbsp. of oyster sauce Three large eggs Two tsps. of mayonnaise Two cups of panko bread crumbs Half tsp. of garlic salt One cup of oil Method: 1. Add crab meat, lime leaves, onions, chili, fish sauce, lime juice, one egg, oyster sauce, half cup of panko bread crumbs, and mayonnaise in a blender. Process the ingredients for two minutes. You can add more bread crumbs if needed. 2. Make cakes from the mixture using your hands. Keep aside. 3. Break the remaining eggs in a bowl. Whisk the eggs. 4. Add bread crumbs and garlic salt in a dish. Mix well. 5. Dip the prepared crab cakes in the whisked eggs and then coat them in the bread crumbs mixture. 6. Heat oil in a pan. Add the crab cakes. Fry for two minutes on each side.

7. Serve hot.

Thai Sticky Meatballs Total Prep & Cooking Time: Thirty-five minutes Yields: Six servings Nutrition Facts: Calories: 330.2 | Protein: 17.6g | Carbs: 21.3g | Fat: 16.5g | Fiber: 0.9g Ingredients For the meatballs: One cup of bread crumbs One large egg One tbsp. of green curry paste One tsp. of each Ginger paste Garlic paste One-fourth tsp. of salt One and a half tbsp. of fish sauce Five-hundred grams of beef (ground) For the sauce: Two tbsps. of each Sweet chili sauce Soy sauce Honey One tbsp. of rice vinegar Two chilies (chopped) Half cup of water One tsp. of corn flour Method: 1. Preheat your oven at two-hundred degrees Celsius. 2. Mix all the listed ingredients for the meatballs except for the

beef. Add the ground beef and mix well. 3. Make twenty balls from the beef mixture. Place them on a baking sheet. Bake for twenty-five minutes. 4. Whisk the sauce ingredients in a bowl. Add the sauce to a wok and warm for two minutes. 5. Add the meatballs and toss them in the sauce. 6. Serve hot.

Red Curry Puffs Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 180.6 | Protein: 5.6g | Carbs: 24.8g | Fat: 6.6g | Fiber: 0.4g Ingredients For the filling: One medium-sized potato One tbsp. of each Fish sauce Soy sauce One tsp. of each Red curry paste Chili paste Four tbsps. of each Corn Peas For the wrappers: One egg white Thirty wonton wrappers One tbsp. of each Olive oil Cornstarch Two tbsps. of water Method: 1. Start by boiling the potato.

2. Combine cornstarch and water in a bowl. 3. Mash the potato and mix it with curry paste, peas, soy sauce, chili paste, and fish sauce. Make a fine paste. 4. Heat your oven and two-hundred degrees Celsius. 5. Take the wonton wrappers and line the borders with the cornstarch mixture. 6. Add one tsp. of the paste in the middle of each wrapper and fold them in a triangle shape. 7. Combine egg white with one tsp. of water. Brush the filled wrappers with the mixture. 8. Bake the puffs in the oven for ten minutes. 9. Serve hot.

Thai Mango Pudding Total Prep & Cooking Time: Two hours and thirty minutes Yields: Four servings Nutrition Facts: Calories: 251.3 | Protein: 4.2g | Carbs: 31.3g | Fat: 14.6g | Fiber: 3.2g Ingredients Two ripe mangoes One packet of gelatin Half a cup of hot water One-third cup of white sugar One cup of coconut milk Method: 1. Scoop out the mango flesh and add it to a blender. Puree the mango flesh. 2. Heat some oil in pan two minutes. Remove the pan from heat. Add the gelatin. Mix well. 3. Add white sugar to the mixture of gelatin. 4. Add the gelatin mixture to the prepared mango puree. Add the coconut milk and combine. 5. Pour the prepared mango mixture into bowls. Refrigerate for two hours.

Thai Crème Caramel Total Prep & Cooking Time: Thirty-five minutes Yields: Four servings Nutrition Facts: Calories: 205.6 | Protein: 5.1g | Carbs: 26.2g | Fat: 10.3g | Fiber: 0.2g Ingredients One cup of coconut milk Two large eggs One tbsp. of sugar One-fourth tsp. of pandan paste One-fourth cup of Thai palm sugar One pinch of salt One tsp. of coconut oil Method: 1. Preheat your oven at one-hundred and seventy-five degrees Celsius. 2. Grease four ramekins using oil. 3. Beat the eggs using a fork. Add sugar, salt, pandan paste, and coconut milk. Mix well. 4. Add palm sugar at the bottom of each ramekin. 5. Pour the prepared mixture into the ramekins. 6. Arrange the ramekins on a baking dish. Add some water for covering one-fourth of the ramekins. 7. Bake for thirty minutes. 8. Chill the ramekins for five minutes. 9. Use a sharp knife for running along the inside wall of ramekins. 10.

Overturn the loosened ramekins on serving plates.

11.

Serve immediately.

Thai-Style Iced Coffee Total Prep & Cooking Time: One hour and ten minutes Yields: Four servings Nutrition Facts: Calories: 110.3 | Protein: 3.2g | Carbs: 16.9g | Fat: 4.1g | Fiber: 0.2g Ingredients Two large cups of brewed coffee Six tbsps. of condensed milk One-third cup of ice cubes One-fourth cup of heavy cream Method: 1. Pour the coffee in a jug. Add condensed milk. Stir well for mixing. Add a few cubes of ice and refrigerate for one hour. 2. Pour the iced coffee in glasses with ice cubes. Add heavy cream from the top.

Thai Tapioca Pudding Total Prep & Cooking Time: Thirty minutes Yields: Four servings Nutrition Facts: Calories: 310.3 | Protein: 2.1g | Carbs: 1.3g | Fat: 5.6g | Fiber: 0.3g Ingredients Half cup of tapioca Three cups of water One-eighth tsp. of salt One can of coconut milk One mango (sliced) Maple syrup (for serving) Method: 1. Cover tapioca with one and a half cups of water in a bowl. Soak for twenty minutes. 2. Combine salt, tapioca, and two cups of water in a bowl. Boil the mixture and simmer for ten minutes. 3. Let the mixture sit for ten minutes. 4. Refrigerate the mixture for thirty minutes. 5. For serving, scoop out one-fourth cup of tapioca in serving bowls. Add one-third cup of coconut milk. Stir for mixing. 6. Garnish with mango slices and maple syrup.

Mangosteen Clafouti Total Prep & Cooking Time: One hour and ten minutes Yields: Six servings Nutrition Facts: Calories: 165.3 | Protein: 5.6g | Carbs: 23.1g | Fat: 5.6g | Fiber: 0.6g Ingredients Five mangosteen fruit Two tbsps. of sugar One tsp. of cornstarch One-third cup of rice flour Four eggs One pinch of salt One cup of coconut milk One-third tsp. of each Vanilla extract Lemon peel (grated) Coconut extract Method: 1. Preheat your oven at one-hundred and seventy-five degrees Celsius. 2. Grease six ramekins with oil. 3. Use a knife for removing the stem section of the fruits. Remove the skin. Remove the white segments of the fruit. 4. Toss the fruit with one tbsp. of sugar and cornstarch. 5. Arrange the fruit segments at the bottom of the ramekins. 6. Whisk eggs with sugar and salt in a bowl. Add flour and mix well. 7. Add lemon peel, coconut milk, coconut extract, and vanilla extract. Mix well.

8. Pour the mixture into each ramekin. 9. Place the ramekins in a baking dish. Pour two cups of water in the dish. 10.

Bake for one hour.

Dragon Fruit Martini Total Prep & Cooking Time: Twelve minutes Yields: Two servings Nutrition Facts: Calories: 121.3 | Protein: 1.1g | Carbs: 10.2g | Fat: 3.2g | Fiber: 0.9g Ingredients One dragon fruit (ripe) Half cup of vodka One tbsp. of lime juice Three tbsps. of white sugar Four ice cubes One-fourth cup of coconut milk Method: 1. Scoop out the flesh of the dragon fruit. 2. Add the fruit flesh in a blender. Add the remaining ingredients. Blend for one minute. 3. Serve the chilled martini in glasses and garnish with small pieces of dragon fruit.

Conclusion Thank you for making it through to the end of Thai Cuisine, let’s hope it was informative and able to provide you with all of the tools you need to achieve your goals whatever they may be. Now, all you are required to do is start preparing all the recipes shared in this book. Regardless of your present location, you can now enjoy tasty Thai recipes from your home kitchen. Thai cuisine is very simple, and all it needs is a little effort from your side. Not getting time to visit a Thai restaurant? No need to worry as copycat Thai recipes are here for your rescue. Not sure what to prepare for your guests and friends? Just follow the recipes that I have mentioned in this book, and you are good to go. You can surprise your family members and guests with the authentic flavors of Thai cuisine right from your home kitchen. In fact, cooking food at home comes with its own set of specialties. You can regulate the use of various ingredients and experiment with the flavors according to your wish. Also, you can discard the use of various types of additives that are used by restaurants. So, what are you waiting for? Pick up your shopping bag and rush to the grocery store to get the Thai cuisine essentials. Finally, if you found this book useful in anyway, a review on Amazon is always appreciated!

Copycat Recipes

Mexican Cuisine 100+ Delicious Recipes The Complete Step-By-Step Guide for Making Your Favorite Restaurant Recipes at Home. From Appetizers to Desserts

Arsenio Islas

© Copyright 2020 by Arsenio Islas . All right reserved. The work contained herein has been produced with the intent to provide relevant knowledge and information on the topic on the topic described in the title for entertainment purposes only. While the author has gone to every extent to furnish up to date and true information, no claims can be made as to its accuracy or validity as the author has made no claims to be an expert on this topic. Notwithstanding, the reader is asked to do their own research and consult any subject matter experts they deem necessary to ensure the quality and accuracy of the material presented herein. This statement is legally binding as deemed by the Committee of Publishers Association and the American Bar Association for the territory of the United States. Other jurisdictions may apply their own legal statutes. Any reproduction, transmission or copying of this material contained in this work without the express written consent of the copyright holder shall be deemed as a copyright violation as per the current legislation in force on the date of publishing and subsequent time thereafter. All additional works derived from this material may be claimed by the holder of this copyright. The data, depictions, events, descriptions and all other information forthwith are considered to be true, fair and accurate unless the work is expressly

described as a work of fiction. Regardless of the nature of this work, the Publisher is exempt from any responsibility of actions taken by the reader in conjunction with this work. The Publisher acknowledges that the reader acts of their own accord and releases the author and Publisher of any responsibility for the observance of tips, advice, counsel, strategies and techniques that may be offered in this volume.

Introduction Bring the flavors of Mexico to your kitchen! You have made an excellent choice with this book because it is easy to follow for even novice cooks. The ingredients are ones you should find fairly quickly, and the techniques don’t require fancy equipment. Some recipes will be quick, others a bit more timeconsuming, but all with step-by-step instructions to make the process as easy as possible. Mexico is a culturally rich country with a wide variety of climates, from mountains to arid deserts, tropical rain forests, and fertile coastal plains. Different foods grow in these different climates, so before transportation and trading became readily available, people used easily accessible local ingredients. As a result, a wide variety of cuisines flourished among the native Mexican people, including the Mayan and Aztec Indians. As settlers came to Mexico from Spain, Europe, Asia, and Africa, their culinary influence was integrated into native dishes and left a lasting impact on Mexican cuisine. In this book, you will find authentic regional dishes, street food (a staple of the Mexican culture), and more Americanized foods inspired by traditional Mexican fare, such as Tex-Mex. Some of the dishes will be familiar to you, but hopefully, some will be altogether new. Food is a way to come together as a family, and it ties us to traditions begun hundreds of years ago. Aside from specific recipes, this book will teach you techniques so that you can experiment and start traditions of your own. There is an expression that baking is a science; cooking is an art. That means that you can feel free to deviate from the recipe and experiment a bit when cooking. Even if you make a mistake, you might end up with something extraordinary. After all, a baker created hard pretzels when he left his bread to bake too long. Quite a few foods we eat today began as mistakes, so be bold in trying new things. This book includes recipes for standards like appetizers and entrées, but it also has some meatless options. There are also a few slow cooker entrées so you can have a meal cooking while you go about your life. Slow cookers are incredibly convenient in hot weather because they don’t heat the kitchen as much as ovens. Of course, you will also find dessert recipes so you can have a sweet ending to your meal. There is also a section on traditional holiday

dishes because holidays and festivals are a significant part of Mexican culture. It is common for families, or even entire villages, to come together with each person having a role in preparing an elaborate menu. Children may shell nuts while adults make a signature dish, such as tamales or turkey mole. Everyone then comes together to celebrate and partake in the feast. Many Mexican families use recipes that they have passed down through generations. As you practice the techniques in this book, you can develop recipes to hand down through your family. Thanks again for choosing this book, make sure to leave a short review on Amazon if you enjoy it. I’d really love to hear you thoughts

Chapter 1: Getting Started When you prepare a dish, read the recipe all the way through before you begin. Preheat the oven if necessary. Then, assemble your ingredients, a technique called mise en place. Mise en place makes the cooking process more efficient, and it also prevents you from getting halfway through a recipe only to realize you are missing an essential ingredient. Try to use fresh ingredients whenever possible. The quality of the ingredients plays a significant role in the quality of the finished product. It is wise to get fresh herbs and spices, particularly if the dried or ground versions have been sitting in the cupboard for a long time. When substituting fresh herbs for dried, use three times the amount indicated in the recipe. For example, if a recipe calls for 0.5 teaspoons of dried herbs, use 1.5 teaspoons of fresh herbs. When substituting ground spices for fresh, 1 Tablespoon fresh is equivalent to 0.5 teaspoons ground. When in doubt, add flavoring gradually and taste as you go. Mexican cuisine uses a relatively substantial amount of chiles, so here is a brief introduction to some common chiles. (Note that you will also see ‘chiles’ called chilies, or chili peppers- they are all the same thing.) When buying fresh chiles, look for bright colors and perfect skin with no sagging or wrinkling. When purchasing dried chiles, look for ones that smell a bit fruity and are pliable, but not mushy. Whole chiles provide a much better flavor than powdered chiles. If you must use chile powder, use 1 Tablespoon in place of one whole chile unless otherwise specified. (Remember that it’s better to start with a smaller amount than you think you will want; it’s easy to add more, but considerably harder to remove excess.) Make sure you don’t touch your eyes or face after touching chiles. Immediately wash your hands. Use disposable gloves with very hot chiles. For fresh chiles, halve the chile, then cut away the ribs and seeds. The more ribs and seeds you include, though, the spicier the dish will be. Wipe dried chiles with a damp cloth, then tear into ½” pieces. Toasting them makes for a significantly deeper flavor. As with fresh chiles, include the seeds for even more spice. Unless otherwise stated, the recipes here call for fresh herbs. In this book, cumin always means ground cumin, unless cumin seeds are specified. While

coriander and cilantro are from the same plants, in this book, coriander will always mean ground, dried coriander, from coriander seeds, and the term cilantro, unless otherwise specified, refers to the leafy herb. Both the cilantro stem and leaf are edible, though the stem can have a crunchy texture. Flat-leaf parsley is also known as Italian parsley. For any variety of fresh parsley, use only the leaf. In Mexican cooking, cinnamon sticks refer to Ceylon, the rough-edged kind from Sri Lanka, rather than the smooth and tightly rolled type found in the United States. If you are unable to find the former, the latter can be substituted. If the instruction is listed before the measurement, that means something different than if it is listed after the measurement. For example, “1 cup peanuts, chopped” and “1 cup chopped peanuts” do not mean the same thing. “1 cup peanuts, chopped” indicates that you should measure out 1 cup of whole peanuts, then chop them up, which will probably leave you with about 0.75 cups of peanut chunks. “1 cup chopped peanuts”, on the other hand, means you chop before measuring, so you would end up with 1 cup peanut bits. Depending on size, a lime has about 2 Tablespoons of juice. If the recipe specifies fresh, it is best to squeeze the juice yourself. Otherwise, bottled works well in a pinch. When you want to melt cheese, it is better to purchase it in block form and grate it yourself. The pre-shredded kind contains chemicals designed to keep it from clumping, which also means it usually won’t melt smoothly. One cup of shredded cheese is about 4 ounces. Always use block-style cream cheese, not the kind in a tub. Masa Harina is dried corn dough, sometimes called cornflour. Maseca brand is widely available in the United States. If olive oil is used, it’s best to use extra-virgin. All temperatures are in Fahrenheit. For many of the recipes in your new cookbook, you have the option to use a

blender or food processor. You can use either, so you don’t need to purchase a processor unless you just want to add it to your cooking tools. Flour is always all-purpose in this book unless otherwise specified, though feel free to experiment if you wish. Abbreviations: ● teaspoon (tsp.) ● Tablespoon (Tbsp.) ● cup (C) ● ounce (oz.) ● pound (lb.) ● quart (qt.) Equivalents: ● 3 teaspoon = 1 Tablespoon ● 4 Tbsp.=0.25 cups ● 16 ounces= 1 pound ● 1 pinch= about 0.125 tsp. ● 1 quart= 4 cups ● 1 pint= 2 cups

Chapter 2: Appetizers Corn Tortillas Makes Twelve 6” Tortillas What to Use: ● Water (1.5 cups, room temperature) ● Salt (0.5 tsp.) ● Masa Harina (2 cups) What to Do:

1. Stir the masa harina with the salt and water in a large bowl. Mix by hand until you can form the mixture into a ball. 2. Divide the dough into 12 equal pieces. Put one ball of dough at a time between two pieces of waxed paper or plastic. Use a rolling pin to roll it to a 6” round. 3. Heat a skillet, preferably cast-iron, using the high-temperature setting. 4. Cook the tortillas one at a time for about 30 seconds on each side until somewhat whitened, then place on a covered plate to keep warm. 5. Repeat until all tortillas are cooked and ready to serve. 6. These will keep for several days in the pantry stored in an airtight container. Place parchment paper between each tortilla. To warm, wrap in a damp towel and microwave for 60 to 90 seconds.

Flour Tortillas Makes Ten 10” Tortillas What to Use: ● ● ● ● ● ●

Vegetable oil (1 tsp.) Water (1.75 cups, 110°F) Vegetable shortening (12 Tbsp., cut into 12 pieces) Flour (5.5 cups) Salt (1 Tbsp.) Also Needed: 12-inch skillet

What to Do: 1. Sift the flour with the salt into a large mixing container.Work in the shortening in with your hands until it resembles large crumbs. Add water and stir until to create the dough. 2. Place the dough on a work surface, such as a cutting board. Briefly knead to form a ball. Separate dough into ten - even pieces. Shape each piece into a ball and set balls on a plate. Cover and chill until no longer sticky, a minimum of 30 minutes, or as long as three days. 3. Place a dough ball between two pieces of greased parchment, and roll it into a 10” tortilla with a rolling pin. Repeat with remaining dough balls. 4. Warm the oil in the skilletusing the med-high temperature setting until it shimmers. Carefully wipe out the oil with paper towels, leaving just a thin residue on the skillet. 5. Place a tortilla into the skillet and cook about 1 minute, until the surface starts to bubble. Flip the tortilla and fry for about 1 minute, until puffed and spotted with brown. 6. As you finish each tortilla, wrap it in a tea towel, and put them on a platter for now. 7. If you do not wish to serve them right away, layer cooked tortillas between parchment sheets, wrap them in plastic, and refrigerate for up to 3 days.

Queso Makes about 3 cups What to Use: ● ● ● ● ● ● ●

Cayenne pepper (0.25 tsp.) Cumin (0.5 tsp.) Green chiles (two 4 oz. cans, diced) Garlic salt (0.5 tsp.) Milk (0.5 cups, maybe a little more) White American cheese (1 lb., shredded or cubed, about 4 cups) Butter (2 Tbsp.)

What to Do: 1. Prepare a saucepan using the low-temperature setting. 2. Combine butter, cheese, and milk. Warm it until the mixture is melted and smooth, stirring frequently. 3. Mix in the garlic salt, green chiles, cumin, and cayenne pepper. Remember, cayenne pepper can be strong, so be careful! Add a little at first, then more to taste. 4. If the queso is thicker than you desire, gradually add more milk. 5. Serve immediately with chips or as a topping to a favorite dish.

Tortilla Chips Makes about 4 ounces What to Use: ● Salt ● Peanut oil (5 cups) ● Corn tortillas (eight 6”) What to Do: 1. Slice each tortilla into six wedges. Use several layers of paper towels to line a large, flat surface, such as two baking sheets.

Heat oil using the med-high temperature setting (350°F) in a skillet or dutch oven. 2. Fry half of the tortillas for two to four minutes, until they are crispy and the edges are golden. Use a slotted spoon or tongs to remove the chips to drain on paper towels. Sprinkle with salt. Repeat with the remaining half of the tortillas. 3. Enjoy them anytime at room temperature if stored in an airtight container.

Baked Tortilla Chips Makes about 2.5 ounces What to Use: ● Salt ● Vegetable oil spray ● Corn tortillas (five 6”) What to Do: 1. Set the oven temperature setting at 350°Fahrenheit. 2. Spray both sides of the tortillas with a vegetable cooking oil spray. Slice each one into six wedges and arrange them on a baking tray in a single layer. Dust with salt to your liking. 3. Bake until they’re golden and crispy (15-20 min.), flipping with a spatula occasionally. Cool and serve. 4. Store the chips in the pantry for up to four days when using an airtight container

Deep-Fried Guacamole Bites Makes 12 bite-size pieces What to Use: ● ● ● ● ● ●

Lime wedges, for garnish. Salt (as desired) Vegetable oil (as needed) Eggs (2 large, beaten with 1 tsp. water) Tortilla chips (crushed, 2 cups) Guacamole (3 cups)

What to Do: 1. Shape the guacamole into 12 balls, each about 1 Tbsp. Place them on a baking tray that has been covered with a layer of parchment baking paper. Freeze them for half an hour. 2. Put the chips and eggs in separate plates or shallow bowls. Roll each guacamole ball first the egg, then in the crushed chips, pressing a little if necessary to thoroughly coat each ball. Remove small portions of the guacamole from the freezer, so they don’t become too soft to roll. 3. Heat a generous amount of oil to 350°F in a deep pot or skillet. (You want enough for the balls to be able to fry without touching the bottom of the pan.) 4. Fry the balls in batches about 2 to 4 minutes, until golden. Transfer from the oil to paper towels to drain. Salt if desired. Serve with lime wedges.

Seven Layer Dip Makes 8 to 10 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ●

Guacamole (3 cups) Pepper Jack cheese (1 lb., shredded, 4 cups, divided) Sour cream (1.5 cups) Garlic (2 cloves, minced) Black beans (one 15 oz. can; drain, but do not rinse) Chili powder (0.75 tsp.) Salt Scallions (6; mince 2, then thinly slice the green part only of 4) Fresh lime juice (2 Tbsp. plus 2 tsp., divided) Jalapeños (2, stems and seeds removed, diced) Tomatoes (4 large, seeds and core removed, diced) Cilantro (minced, 3 Tbsp.)

What to Do: 1. In a bowl, combine cilantro, tomatoes, jalapeño, 2 Tbsp. lime juice, minced whole scallions, and a pinch of salt. Let sit about half an hour, until the tomatoes begin to soften. Drain and dispose of the liquid. 2. In a food processor, combine 2 tsp. lime juice with chili powder, beans, garlic, and a pinch of salt. Pulse about 15 times, until mixture forms a coarse paste. Evenly spread the bean mixture in an 8” square dish. 3. Wash the food processor bowl, then pulse the sour cream and about 2.5 cups of the Pepper Jack cheese until no lumps remain, about 15 pulses. Spread this mixture over the bean layer. Sprinkle remaining 1.5 cups Pepper Jack on top, then layer the guacamole over that. Sprinkle the tomato mixture on top, and sprinkle sliced scallion greens over the tomato mixture immediately before serving. Refrigerate this dip for up to 24 hours, but allow it to come to room temperature before serving.

Stuffed Jalapeños Makes 12 What to Use: ● ● ● ● ● ● ● ● ● ●

Cheddar cheese - mild ( 1 cup) Monterey Jack cheese (1 cup) Unchilled cream cheese (4 oz.) Scallions (2) Fresh cilantro ( 3 Tbsp.) Panko breadcrumbs (2 Tbsp.) Egg yolk (1 large) Lime juice (2 tsp.) Cumin (1 tsp.) Jalapeños (12, sliced in half along the length, ribs, and seeds removed but stems left attached) ● Salt ● Bacon (6 slices) What to Do: 1. Gather your ingredients before you begin to make your job easier. 2. Shred the cheese or purchase them pre-shredded. Mince the cilantro and thinly slice the scallions. 3. Use the medium-temperature setting for cooking the bacon in a nonstick skillet for about 8 minutes or until crisp. Prepare a platter of paper towels to drain the grease from the bacon. When cool, chop fine. Set aside. 4. Place a wire rack on a rimmed baking sheet. Lightly salt jalapeños and set cut-side down on a wire rack. Bake at 500° Fahrenheit until they just begin to get soft, around 5 minutes. Take the chiles out of the oven. 5. Decrease the oven temperature to 450° Fahrenheit. Once the jalapeños are cool enough to touch, flip them over, so the cut side is facing up.

6. Mix the bacon, cumin, lime juice, egg yolk, panko, cilantro, scallions, and cheeses until thoroughly mixed. Firmly press the mixture into the jalapeños. If you do not plan to serve them right away, the filled jalapeños can be covered and chilled up to 24 hours before baking. 7. Bake about 10 to 13 minutes, until tender and the filling starts to brown. Let cool for 5 minutes, then serve.

Taquitos Makes 12 What to Use: ● Pico de gallo, guacamole, and sour cream or Mexican crema (for serving garnish) ● Vegetable oil (1 cup, optional) ● Pepper Jack cheese (6 oz., shredded, 1.5 cups) ● Cheddar cheese (6 oz., shredded, 1.5 cups) ● Cornmeal tortillas (twelve 6”) ● Fresh ground pepper ● Salt ● Chile powder (1 tsp.) ● Cumin (1 tsp.) ● Cream cheese (8 oz., softened) ● Chipotle in adobo sauce (1, chopped, plus 1 Tbsp. sauce) ● Chicken, beef, or pork (cooked and shredded, 3 cups) What to Do: 1. Prepare a baking tray with a spritz of cooking oil spray. 2. Combine chicken, chipotle and adobo sauce, cream cheese, cumin, and chili powder. Add salt and pepper as desired. 3. On a plate covered by a moist paper towel, microwave tortillas for about half a minute, until warm and soft. Keep tortillas on the covered plate, so they stay warm. Keeping them warm is what makes them easy to roll. 4. Spread about 0.25 cups of filling on one end of a tortilla, then add a little cheddar and Pepper Jack cheese next to the filling. Tightly roll up the tortilla and arrange it on the prepared tray. 5. Position it with the seam side down. (If you have trouble getting them to stay rolled, it’s okay to cheat a little and use a wooden toothpick to hold them together.) Repeat with remaining tortillas. 6. Bake at 425°F until crisp and golden, about 17 minutes. Serve

immediately. 7. For more traditional, and less healthy, fried taquitos, warm 1 cup of oil using the med-high temperature setting in a large nonstick skillet until the oil reaches 350°F. An excellent way to tell if the oil is hot is that it will begin to shimmer. Of course, a thermometer is foolproof. Use tongs to place six taquitos in the hot oil, seam side down. Fry about 8 minutes, turning as needed, until golden on all sides. You may need to adjust the heat setting to maintain an oil temperature of no less than 300°F. 8. Transfer the cooked taquitos to a paper towel-lined platter and cover to keep warm while preparing the remaining taquitos. Serve immediately.

Beef Nachos Makes 4 to 6 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Sour cream, Salsa, Guacamole, lime wedges (for serving) Scallions (2, thinly sliced) Jalapeños (2 large, stems removed, thinly sliced) Cheddar cheese (1 lb., shredded, 4 cups) Tortilla chips (8 oz.) Ground beef (90% lean, 8 oz.) Chile powder (1 Tbsp.) Garlic (1 clove, minced) Oregano (.25 tsp. dried or (1 tsp., minced) Coriander (.25 tsp.) Salt (.5 tsp.) Cumin (.25 tsp.) Cayenne powder (.25 tsp.) Small onion (1 chopped fine) Vegetable oil (2 tsp.)

What to Do: 1. Warm the oil in an over-sized nonstick skillet using the medium temperature setting until the oil shimmers. 2. Add in the chopped onion and sauté it until it’s softened (3 min.). 3. Mix in the garlic, cayenne, coriander, cumin, oregano, salt, and chili powder. Cook until it becomes fragrant, about half a minute. Now, mix in the beef and cook until the meat thoroughly browns (5 min.). 4. Layer the nachos. Spread 4 ounces of the tortilla chips evenly in a 9x13” baking dish. Evenly cover the chips with 2 cups of the cheddar cheese, then spread half of the seasoned beef, half of the jalapeño slices, and repeat using the rest of the chips, cheese, meat, and jalapeños.

5. Bake about 8 minutes at 400°F, or until the cheese melts and starts to brown. Let cool for 2 minutes, then sprinkle with scallions. Serve with guacamole, salsa, sour cream, and lime wedges. Serve immediately.

Mini Spicy Shrimp Tostadas with Avocado Crema Makes 20 What to Use: ● Avocado Crema (about 0.5 cups plus 2 Tbsp.) ● Salt ● Tortillas (flour or corn, cut into 1.5” rounds- just make sure they are larger than the shrimp) ● Vegetable oil ● Shrimp (20 large, shelled & deveined) ● Agave (0.5 Tbsp.) ● Sriracha (1 Tbsp.) ● Soy sauce (3 Tbsp.) ● Garlic (1 clove, diced) ● Fresh lime juice (2 Tbsp., divided) What to Do: 1. Stir together 1 Tbsp. lime juice, garlic, soy sauce, Sriracha, and agave. Stir in the shrimp to mix thoroughly. Allow the shrimp to marinate in the sauce for at least half an hour before cooking. 2. Heat 0.5 to 1” of oil using the med-high temperature setting in a large-sized skillet until the oil is shimmering. Fry the tortilla rounds in groups, depending on how many fit in the pan. Don’t overcrowd the pan. Fry the tortilla rounds about 17 seconds per side or until golden. Place them onto a layer of paper towels and let drain. Salt tortillas to taste. 3. Over medium heat, warm an empty medium skillet. Remove the shrimp from the sauce and cook about 30 seconds per side until pink. 4. To assemble, spread each tortilla round with about 1.5 tsp. of the avocado crema. Place one shrimp on each round and top with cilantro. Serve immediately.

Chicken Enchilada Dip Makes about 6 cups What to Use: ● ● ● ● ● ● ● ● ● ●

Tortilla chips Cilantro leaves (for garnish) Cream cheese (12 oz., softened) Black beans (one 15 oz. can) Chicken (cooked and shredded, 1.5 cups) Green chiles (diced, two 4 oz. cans) Pepper jack cheese (7 oz., shredded, 1.75 cups, divided) Cheddar cheese (6 oz., shredded, 1.5 cups, divided) Enchilada sauce (1 cup) Taco seasoning (2 tsp.)

What to Do: 1. Drain and rinse the black beans. 2. Combine the taco seasoning, enchilada sauce, one cup Pepper Jack cheese, one cup cheddar cheese, green chiles, chicken, black beans, and cream cheese in a large mixing container. 3. Spread mixture in an ovenproof dish. Spread the remaining cheddar and Pepper Jack cheeses on top of the bean and chicken mixture. Bake at 350°F until warm all the way through and bubbly, about 20 to 25 minutes. 4. Sprinkle with cilantro leaves and serve with chips.

Molletes con Chorizo y Frijoles Negros Refritos Makes 4 servings What to Use: ● ● ● ● ● ● ● ● ●

Chorizo sausage (the cured variety, 14 oz., sliced) Baguette (1, fresh) Fresh ground black pepper Salt Lard (0.25 cups) Chicken broth (2.5 cups) Onion (1, finely chopped) Jalapeño (1) Black beans (8 oz.)

What to Do: 1. Sort through the beans, discarding any that look shriveled, broken, or discolored. Cover the remaining beans in water and soak overnight. (Be sure to use plenty of water, because the beans will double or triple in size as they soak, and you don’t want any pushed out of the water.) 2. When ready to prepare, drain and rinse the beans, then sort through them again, making sure to discard any imperfect beans. Rinse the beans and toss them into a large-sized saucepan with the whole jalapeño pepper and chopped onion. 3. Cover with chicken broth and heat over medium heat. When they reach boiling, reduce the temperature setting to low. Cover for the beans to simmer in the chicken broth for about one hour. Should the liquid level become insufficient to cover the beans, add a bit of hot water. 4. Process the bean mixture until it’s creamy smooth using the blender of choice (regular blender, food processor, or immersion blender). 5. Warm a skillet using the medium-temperature setting to melt the lard. Add the bean purée to the pan and stir, adding pepper

and salt as desired. Simmer until it’s hot and uniform in texture, with the lard and beans well-mixed. 6. Slice the baguette into 12 diagonal slices. Bake at 250°F, flipping once to brown on both sides. Don’t turn off the oven. 7. Spread the baguette slices with the bean purée and top with chorizo. Heat the baguette slices in the oven a couple more minutes, just until the sausage is warm. Serve immediately.

Mexican Roll-Ups Makes 6 What to Use: ● ● ● ● ● ● ●

Flour tortillas (six 8”) Garlic salt (.5 tsp.) Red chile powder (.5 tsp.) Cream cheese (1 lb., softened) Black olives - pitted (.5 cups) Green onions (1 bunch, roots removed) Jalapeño chiles (2, stems and seeds removed; for extra heat, don’t remove seeds)

What to Do: 1. Dice the jalapeños, onions, and olives into 0.25” pieces. 2. Thoroughly mix all ingredients except tortillas. 3. In a skillet, toast tortillas very briefly, but not so much that they become brittle. 4. Spread cream cheese mixture evenly on tortillas, roll up and serve.

Baked Black Bean Dip Makes 12 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Tortilla chips Fresh ground black pepper Cilantro (chopped, 0.75 cups, divided) Pepper Jack cheese (6 oz., shredded, 1.5 cups, divided) Sharp Cheddar cheese (6 oz., shredded, 1.5 cups, divided) Corn (1.5 cups frozen, defrosted) Diced tomatoes (one 14.5 oz. can) Apple cider vinegar (3 Tbsp.) Black beans (two 15 oz. cans, rinsed and drained, divided) Chipotle chiles canned in adobo sauce (2 chiles, minced, plus 3 Tbsp. of sauce) Water (0.75 cups) Garlic (3 cloves, minced) Chile powder (1 Tbsp.) Yellow onion (1, minced) Salt (1 tsp., plus more to taste) Olive oil (2 Tbsp.)

What to Do: 1. Drain the canned tomatoes; set aside. 2. Use the med-high temperature setting to warm a large skillet to melt and heat the oil until it shimmers. Lower the temperature to medium, then stir in the salt and onion. Frequently stirring, sauté the onion until it’s translucent and softened (5 min.). 3. Mix in the chile powder and garlic, continuing to stir for one minute. Mix in the water, chipotles, adobo sauce, and one can of the black beans. Wait for it to start boiling to reduce the liquid by about half (2-3 min.). 4. Use a food processor to purée the black bean mixture with the vinegar until it’s creamy smooth. Scrape the sides of the

container and stir around the blades as needed. In a large bowl, allow the bean mixture to cool. After about 5 minutes, add the second can of beans, tomatoes, corn, 0.75 cups Cheddar cheese, 0.75 cups Pepper Jack cheese, and 0.5 cups cilantro. Thoroughly stir the mixture with a shake of pepper and salt as desired. 5. Spread the bean dip into a greased six-cup baking pan. Set the pan on a foil-lined baking sheet and top the bean mixture with the remaining cheeses. Bake at 425°F until it begins to brown around the edges and the cheese melts, about 15 minutes. Remove from the oven, top with 0.25 cups cilantro, and serve with tortilla chips. 6. To make ahead of time, prepare it through step 2. Store it in a closed container. Pop it in the fridge for up to two days. When ready to serve, proceed with step 3.

Chapter 3: Sauces Overnight Mexican Crema Makes about 1 cup What to Use: ● ● ● ●

Lime juice (1 Tbsp.) Salt (a pinch) Heavy cream (1 cup) Buttermilk (2 Tbsp.)

What to Do: 1. Mix the buttermilk and heavy cream in a small bowl or jar. Cover tightly and place it into a warm spot for 12 to 24 hours. 2. Mix in salt and lime juice. Serve immediately or refrigerate up to 2 weeks. 3. Note that the longer it sits in the refrigerator, the thicker it will become, so you can thin it out with a little lime juice. Crema makes a spectacular topping in place of sour cream.

Quick Mexican Crema Makes about 1.25 cups What to Use: ● ● ● ●

Sour cream (0.5 cups) Milk (2 Tbsp.) Lime juice (2 Tbsp.) Mayonnaise (0.5 cups)

What to Do: 1. In a bowl, thoroughly stir together all ingredients. Store it for up to 2 days in the fridge in a covered container.

Guacamole Makes about 3 cups What to Use: ● ● ● ● ● ● ● ●

Garlic (2 cloves, minced) Red onion (diced, 2 Tbsp.) Cilantro (minced, 0.25 cups) Fresh lime juice (2 Tbsp.) Jalapeño (1, stem and seeds removed, minced) Cumin (0.5 tsp.) Salt Avocados (3)

What to Do: 1. Cut one avocado in half, pull out the flesh, and discard the pit. 2. Use another mixing container to combine the avocado with 0.75 tsp. salt, cumin, jalapeno, lime juice, cilantro, onion, and garlic. Mash with a fork until mostly smooth. 3. Cut remaining avocados in half, discard pits, and dice flesh. Add the diced avocado to the bowl with the mashed avocado and mash until well-mixed but still chunky. Add additional salt to taste. If placed in an airtight container, guacamole can be stored in the fridge for up to 24 hours. Place plastic wrap directly on the surface of the guacamole.

Salsa Makes about 5 cups What to Use: ● ● ● ● ● ● ● ● ● ● ●

San Marzano tomatoes (crushed, one 15 oz. can) Diced green chiles (one 4.5 oz. can, mild, medium, or hot) Jalapeños (3, stems and seeds removed) Red onion (1, peeled and quartered) Garlic (3 cloves, peeled) Tomatoes (4, cored and quartered) Cumin (2-3 tsp.) Salt (1.5 tsp.) Fresh cilantro (minced, 0.33 cup) Sugar (2-3 tsp.) Fresh lime juice (3 Tbsp.)

What to Do: 1. Combine the lime juice, cilantro, 2 tsp. sugar, 2 tsp. cumin, salt, quartered tomatoes, garlic, onion, and jalapeños in a food processor. Pulse until they are mixed and smooth. 2. Toss in the green chiles and San Marzano tomatoes; purée well. Add additional cumin and sugar to taste. 3. Chill until ready to serve. If refrigerated in a tightly closed container, this salsa will remain delicious for ten days.

Salsa Verde (Tomatillo Salsa) Makes about 3 cups What to Use: ● ● ● ● ● ● ● ● ●

Water (3 Tbsp., plus more as needed) Fresh lime juice (1 Tbsp.) Sugar (0.5-1 tsp.) Salt (0.5 tsp.) Garlic (1 clove) Cilantro (chopped, 0.25 cups) Yellow onion (chopped, 0.67 cups) Jalapeño (1, stem removed, thinly sliced)* Tomatillos (1.25 lbs., husked; try to make sure they are all about the same size)

*Omit the jalapeño altogether for an extremely mild salsa, or remove the seeds to make it medium spicy. For an extra spicy salsa, use two jalapeños. What to Do: 1. Roast the jalapeno and tomatillos on a baking pan on an oven rack 4” below the broiler element with the broiler on highest heat until they are charred on top, about 5 minutes. Observe them carefully, as they can burn very quickly. Flip vegetables over and char on the other side, another 3 to 5 minutes. 2. Place the jalapeño in a food processor (preferred method) or a blender. Mix in the tomatillos with any juice from the roasting pan, water, lime juice, sugar, salt, minced garlic, cilantro, and onion. Pulse several times to make a chunky purée. If necessary, gradually add water until the salsa reaches the optimal texture. Refrigerate in a closed container. Salsa verde is an excellent topping for tacos and tostadas. It is also a delicious dip with tortilla chips.

Citrus Salsa Makes about 1.5 cups What to Use: ● ● ● ● ● ● ● ● ● ●

Fresh lime juice (0.25 cups) Lemon juice (1 tsp.) Cooking wine - dry & white (1 Tbsp.) Black pepper - freshly cracked (0.5 tsp.) Chili powder (1 tsp.) Cilantro (chopped very fine, 0.25 tsp.) Jalapeño (1, stems and seeds removed, diced into 0.25” pieces) Garlic (3 cloves, minced) White Onion (1, minced) Tomatoes (2 large, chopped into 0.25” chunks)

What to Do: 1. In a medium-sized bowl, thoroughly mix everything. 2. Refrigerate overnight in a covered container. Let it warm to room temperature for an hour before serving. Serve the delicious salsa with your favorite chips or as a delicious topping for seafood or pork dishes.

Pico de Gallo Makes 3 cups What to Use: ● ● ● ● ● ● ●

Fresh ground black pepper Salt Serrano chiles (2, stems and seeds removed, minced) Cilantro (chopped, 0.5 cups) Fresh lime juice (3 Tbsp.) Tomatoes (1.5 lbs., seeded and chopped) Onion (chopped, 0.75 cups)

What to Do: 1. Mix the onion, tomatoes, lime juice, cilantro, salt, pepper, and Serrano chiles. 2. Cover it with a layer of foil or plastic wrap. 3. Pop it into the fridge and chill it for about ½ hour to four hours, so the flavors to blend. Variation: For Corn Pico de Gallo, scrape the kernels off one ear of corn. Stir the corn in with the chile and onion mixture. You can also use about 1 cup frozen sweet corn, just defrost and drain.

Avocado Crema Makes 1 cup What to Use: ● ● ● ● ● ●

Pepper (0.25 tsp.) Salt (0.5 tsp., plus more to taste) Cilantro (0.25 cups) Sour cream (0.25 cups) Lime juice (1 Tbsp.) Avocado (1, pit and peel removed)

What to Do: 1. In a food processor or blender, process the avocado, lime juice, sour cream, cilantro, pepper, and ½ of ateaspoon of salt until smooth. 2. Add more salt to taste, if desired. Avocado Crema is an excellent topping for taquitos, flautas, and tacos.

Roasted Morita Cream Sauce Makes 2 cups What to Use: ● ● ● ● ● ●

Olive oil (2 Tbsp.) Flour (1.5 Tbsp.) Whole milk (1 cup) Morita chiles (2 fresh, stems and seeds removed, cut into 1” pieces) Plain yogurt (0.5 cups) Whipping cream (0.5 cups)

What to Do: 1. In a small saucepan using the low-temperature setting, cook the whipping cream until it is lukewarm and somewhat thickened. (Do not let it get warmer than 100°F.) Turn off the heat and move the pan to a cold burner. Stir in the yogurt. 2. Pour the yogurt sauce in a clear glass jar and cover it with a loose top or plastic wrap. Place it in a warm place (80 to 90°F) for 12 to 24 hours. Gently stir, then refrigerate for 4 to 8 hours. 3. Purée the chiles and milk on medium speed until smooth using a blender or food processor. 4. Prepare a saucepan to warm the milk and chile purée using the med-low temperature setting. Meanwhile, prepare a separate pan using the medium settingto combine the flour and olive oil. Cook, stirring continually, for about 3 minutes. 5. Slowly whisk the warm chile and milk blend and cook until thickened and smooth, constantly stirring. 6. Whisk in the cream and yogurt mixture. 7. Serve warm, but refrigerate leftovers in a covered container. Serve on vegetables, including potatoes, as well as meat dishes.

Adobo Sauce Makes 2.5 cups What to Use: ● Chicken broth (1.5 cups) ● Vegetable oil (2 Tbsp.) ● Salt (1 tsp.) Seasonings @ 0.5 tsp. each: ● Dried oregano ● Black pepper ● Cumin ● Tomatoes (canned, 1 cup, drained) ● Garlic (2 cloves, minced) ● White onion (1 large, diced into 0.25” pieces) ● Dried ancho chiles (6, stems removed, cut into 0.25” pieces) What to Do: 1. Use a food processor to mix and blend the chiles, onion, garlic, tomatoes, cumin, and oregano to a thick purée. 2. Warm the vegetable oil in a skillet using the mediumtemperature setting. Mix in the tomato mixture. Sauté for about 6 minutes. 3. Stir in the chicken broth, pepper, and salt. Thoroughly heat, then serve. Try this sauce paired with meat. If serving over a pork or beef dish, substitute pork or beef stock for the chicken broth.

Jalapeño Jelly Makes 6 cups What to Use: ● ● ● ● ● ● ●

Canning jars (3 pt. size, sterilized) Green food coloring (8 drops, optional) Liquid pectin (4 oz.) Sugar (5.5 cups) Cider vinegar (1.5 cups) Fresh lemon juice (2 Tbsp.) Jalapeños (9, stems and seeds removed, diced into 0.25” pieces)

What to Do: 1. Place the jalapeños in a food processor tocombine until it’s creamy. 2. Next, pour the pepper blend into a large pot, then stir in the lemon juice and vinegar. Use the med-high heat setting. Wait for the mixture to boil. Boil it for 5 minutes, occasionally stirring, then decrease the temperature to med-low. Continue to cook it for about 15 minutes. 3. Transfer the pot off of the burner and strain the mixture through a fine-mesh strainer or two layers of cheesecloth. Press as much liquid as possible through the cheesecloth. You should get about 1 cup. Throw away the leftover pulp. Place the liquid back in the pot. 4. Stir in the sugar over med-high heat and continue stirring until it’s thoroughly dissolved. Allow the mixture to start a rolling boil for one minute and stir in the pectin. 5. Add eight drops of green food coloring, if desired. 6. Fill jars to 0.25” below the top, seal, and place in a hot water bath to seal jars. Try serving this warmed, spooned over a block of cream cheese, and served with crackers. It is also a superb accompaniment to lamb. For extra spice, do not remove seeds from the jalapeños. Try making some

with a red pepper variety, from mild bell to hot cayenne, and pairing a jar of each color for a festive holiday gift.

Chapter 4: Side Dishes Mexican Rice Makes about 7 cups What to Use: ● ● ● ● ● ● ● ● ● ●

Cilantro or flat-leaf parsley (several sprigs, for garnish) Peas (fresh or defrosted from frozen, 2 cups, optional) Carrots (2 large, peeled and diced into .25” chunks, optional) Chicken broth (3 cups) Salt (about 1 tsp.) Tomatoes (one 15 oz. can, drained or medium tomatoes, 2, roasted or boiled, peeled and cored) Garlic (2 large cloves, minced) Onions (2 small, diced) Long- or medium-grain rice (2 cups) Vegetable oil (3 Tbsp.)

What to Do: 1. About 45 minutes before you plan to serve the rice, heat the oil in a six to eight cup saucepan using the medium temperature setting. 2. Stir in the rice and onion. Sauté the mixture until it’s slightly brown (7-10 min.), regularly stirring. Mix in the garlic, andcook for one additional minute. 3. While the rice is cooking, cut each tomato in half across the width. Scoop out and discard the seeds, then purée the tomatoes using a food processor. 4. Prepare a small-sized saucepan to mix the salt and broth, then heat to a simmer. 5. Mix the tomato into the rice and, often stirring, cook for about 1 minute. Mix in the simmering broth, scrape down the sides of the pot, and stir again. Cover the pan, lower the temperature

setting to medium-low, and cook for 15 minutes. Move the pot to a cold burner and let it rest for 5 to 10 minutes, covered, until the rice is tender, but the grains are not spreading. 6. While the rice is cooking, prepare the carrots and peas, if you plan to use them. For fresh peas, simmer until tender, 4 to 20 minutes, then drain; set aside. Frozen peas don’t need to cook, just defrosted and drained. Simmer the carrot for about 5 to 8 minutes, then strain off excess water and combine the carrots and peas. 7. When the rice is tender, add the peas and carrots (if using) and use a fork to fluff up the rice, breaking up any clumps. Spread the rice in a serving bowl. Garnish with cilantro and parsley, if desired. Refrigerate leftover rice in an airtight container. Reheat before serving.

Frijoles Refritos (Refried Beans) Makes about 7 servings What to Use:

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Cheese, shredded (any variety, for topping, optional) Dried oregano (0.5 tsp.) Cumin (0.75 tsp.) Garlic (3 cloves, minced) Lard (2 Tbsp.; oil can be substituted, but lard provides a more traditional flavor) ● Onion (1 large, quartered) ● Salt (1 to 2 tsp., or more to taste) ● Dry pinto beans (1 lb., about 2 cups) What to Do: 1. Rinse the beans, then sort them, throwing away any broken pieces of debris. 2. In a large saucepan, soak the beans in water overnight. The beans will double or triple in size, so make sure there is sufficient water that no beans will be pushed out of the water as they swell. 3. Pour the soaked beans into a colander to drain. Transfer them back to the pot with fresh water, enough to reach 2” above the beans. Stir in 1 tsp. of salt and the onion. 4. Use the med-high temperature setting to bring the beans to boiling. Cover and adjust the temperature setting to med-low. Let them simmer for one hour, or until fully cooked. Stir occasionally. 5. Drain the beans, saving the liquid. Remove the onion and set it aside. 6. Melt the lard in a large-sized skillet, preferably cast iron, using the medium-temperature setting. Stir in the garlic, beans, cumin, oregano, and 0.25 cup of reserved bean liquid. If desired, chop the onion and stir it in. Gently mash the beans as they cook. Stir and mash, adding more bean liquid as needed until the mixture is the texture of mashed potatoes. Add more salt to taste. Sprinkle with cheese, if desired, and serve. You can use black beans instead of pinto for refried black beans. For a bit of added spice, add a finely chopped jalapeño or bell pepper with the garlic.

Frijoles Negro (Black Beans) Makes 4 servings What to Use: ● ● ● ● ● ● ● ● ●

Cilantro (chopped, 1 Tbsp.) Chile powder (0.5 tsp.) Fresh lime juice (2 Tbsp.) Cumin (1 tsp.) Black beans (one 15 oz. can, liquid included) Small onion (1 - chopped fine) Garlic (1 small clove, minced) Jalapeño (1, seeded and minced, optional) Bacon (4 sliced, diced)*

What to Do: 1. Sauté the bacon until crisp in a medium skillet, then place on paper towels to drain. In a large saucepan, warm one tablespoon of bacon grease using the med-high temperature setting. (Discard the rest.) 2. Finely chop and add in the onion, garlic, and jalapeño. Sauté them until the onion is somewhat transparent (3-4 min.). 3. Fold in the beans, liquid included, and the cumin, lime juice, and chile powder; stir. 4. Lower the temperature setting to medium and let simmer uncovered until the beans soften (15-16 min.). Remove the pan off of the burner and top with bacon and cilantro. Serve. *You can omit the bacon and use 1 Tbsp. of vegetable oil in place of the grease.

Elote de la Calle (Mexican Street Corn) Makes 8 ears What to Use: ● ● ● ● ● ●

Limes (2, cut into wedges) Cotija cheese (2 oz., grated, 0.5 cups) Chile powder (1 Tbsp.) Mayonnaise (0.5 cups) Unsalted butter (0.5 cups, 4 oz., 1 stick, melted) Corn (8 ears, husks, and silk removed)

What to Do: 1. Using a grill, broiler, or large skillet on medium-high heat, grill the corn, turning as needed to char it on all sides lightly. 2. Roll the corn in melted butter, then spread it with mayonnaise. 3. Top ears with the chile powder and cheese, then serve with the lime wedges.

Acorn Squash and Roasted Garlic Mash Makes 4 to 6 servings What to Use: ● ● ● ● ● ● ● ●

Leek (1, white and pale green parts only, diced) Gala apple (1, core removed, chopped into 0.5” pieces) Salt Fresh ground black pepper Fresh thyme (chopped, 2 tsp.) Unsalted butter (7 Tbsp., divided) Garlic (1 head) Acorn squash (2, cut in half crosswise, seeds removed)

What to Do: 1. Put one squash half, cut side down, on each of two rimmed baking sheets. Pour enough water onto the baking sheets to coat the bottoms of the squash. Place the squash in a 400°F oven. Wrap the head of garlic in foil and put it directly on the oven rack. Bake the squash and garlic for about one hour, or until they’retender as desired. Cool slightly. 2. Remove the cloves of garlic from their skins and place in a large bowl. Scoop the flesh from the squash and add it to the garlic. Add 6 Tbsp. butter and mash everything together until smooth. Add the thyme, pepper, and salt as desired. Cover and keep warm. 3. Over medium-high heat, melt the remaining 1 Tbsp. butter in a small skillet. In the butter, sauté the apple and leek about six minutes, until crisp-tender. 4. Spoon the squash mixture into serving bowls, then top with the leak and apple and serve.

Quinoa, Black Bean, and Mango Salad Makes 6 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Avocado (1, cut in half, pit removed, sliced thin) Red bell pepper (1, stem and seeds removed, chopped) Mango (1, peeled, pitted, cut in 0.25” pieces) Black beans (one 15 oz. can) Scallions (2, sliced thin) Cilantro leaves (chopped, 0.33 cup) Olive oil - ex-virgin (0.5 cups) Jalapeño (0.5, stem and seeds removed, diced) Fresh lime juice (5 Tbsp.) Cumin (0.75 tsp.) Salt Fresh ground black pepper Water (2.25 cups) Pre-washed white quinoa (1.5 cups)

What to Do: 1. Drain and rinse the black beans; set aside. Toast the quinoa in a large saucepan using the med-high temperature setting, often stirring, about 6 minutes, until it is very aromatic and continuously makes popping sounds. Add water and 0.5 tsp. salt. Let it simmer. Adjust the temperature setting to low and cover. 2. Continue cooking the quinoa slowly until most of the liquid has been absorbed, and it’s tender as desired (15 min.). 3. Spread the mixture onto a rimmed baking tray and let it rest for about 20 minutes. Scoop it out of the pan and toss it into a large mixing container for now., 4. In a blender, process 1 tsp. salt with cumin, lime juice, and jalapeño for about 15 seconds. Without turning off the blender, add oil and cilantro, then continue to blend about 20 seconds,

until smooth and the oil is no longer separated. 5. Add the lime-jalapeno blend to the quinoa, then gently stir in the scallions, beans, mango, and bell pepper, black pepper, and salt as desired. Top each portion with avocado and serve.

Corn Torte Makes 12 servings What to Use: ● ● ● ● ● ● ● ● ●

Salt (1 tsp.) Corn kernels (thawed from frozen or fresh, 4 cups) Whole milk (1 cup) Heavy cream (0.5 cups) Rice flour (0.75 cups) Baking powder (1 Tbsp.) Eggs (8 large, separated, room temperature) Sugar (0.75 cups) Unsalted butter (1 cup, 2 sticks, 0.5 lbs., room temperature, plus a little more for greasing the pan)

What to Do: 1. Butter a 9x13” dish; set aside. Use the highest speed ofan electric mixer tocombine the butter in a large mixing container until it’screamy. Continue mixing in the sugar until it appears fluffy. 2. On low speed, add the egg yolks individually, beating until each is well incorporated before adding the next. 3. Combine the baking powder with the rice flour in a small bowl, then alternately add that and the heavy cream to the butter mixture, beating well. 4. Use a blender to combine the milk and corn kernels until it is a rough purée. Beat the corn mixture into the butter mixture, scraping the sides of the containerwhen it’s needed. 5. Mix the egg whites with the salt in another large-sized mixing container, and beat with clean beaters until stiff peaks form. (Any grease on the equipment will prevent the egg whites from forming peaks.) Gently fold 20% egg whites into the corn mixture until mixed. Repeat with the remaining egg whites, making sure not to mix too much- you don’t want to deflate the

egg whites. The batter might look a bit streaky; that’s okay. 6. Spread into the baking dish and bake at 350°F until lightly brown and springy to the touch, about 40 minutes. It can be served warm, room temperature, or cold. Try this topped with Creamy Poblano Rojas. Because this uses rice flour, it contains no gluten. Try topping with powdered sugar and Berries in Lime Sauce for a sweet treat.

Creamy Poblano Rajas Makes 8 servings What to Use: ● Heavy cream/Mexican crema (1 cup) ● Queso fresco, Cojita, farmer cheese, feta, or ricotta Salata crumbled (.5 cups/2 oz.,) ● Salt (1 tsp.) ● Black pepper (.25 tsp.) ● White onions, slivered (1.5 cups) ● Unsalted butter (3 Tbsp.) ● Poblano chiles (1 lb.) What to Do: 1. Spread the poblano chiles on a baking trayusing a single layer, then bake at 450°F until the skin blisters, about 4 to 5 minutes. Seal the hot chiles in a plastic bag and allow them to sit for 1015 minutes. Take them from the bag, and discard the peels, stems, and seeds. Slice them into 1-inch by 0.5-inch strips. 2. Use the med-low temperature setting to melt the butter in a large skillet until it becomes foamy. 3. Toss in the onions and sauté them for about 15 minutes, occasionally stirring, until they become soft and are beginning to brown a bit around the edges. 4. Use the med-high temperature setting and fold in the poblano strips with pepper and salt for seasoning. Cook themuntil the chiles have browned slightly (3 min.). 5. Use themedium-temperature setting to stir in the cheese and cream. 6. Simmer it for aboutsix minutes, gently stirring and often until the sauce is thick and hot. Serve.

Chapter 5: Soups, Stews, Chowders, and Chilis Chicken Tortilla Soup Makes 6 to 8 servings What to Use: ● Avocado (1, peeled, halved, with pit removed, then cut into 0.5” pieces) ● Cotija cheese (8 oz., crumbled, 2 cups) ● Mexican crema ● Lime wedges ● Fresh ground black pepper ● Chipotle chile canned in adobo sauce (1 chile, diced, and 1 Tbsp. adobo sauce)* ● Jalapeño (0.5, plus more sliced for garnish) ● Tomatoes (2, cored and quartered) ● Bone-in split chicken breasts (1.5 lbs., trimmed) ● Chicken broth (8 cups) ● Garlic (4 cloves, peeled) ● White onion (1 large, quartered) ● Oregano (1 sprig) ● Cilantro (8 sprigs, plus additional sprigs for garnish) ● Salt ● Vegetable oil (2 Tbsp., divided) ● Corn tortillas (eight 6”, cut into strips 0.5” wide) *for a less spicy soup, omit or reduce adobo sauce What to Do: 1. Set the oven temperature setting at 425° Fahrenheit. 2. Mix the tortilla strips with 1 Tbsp. oil, then arrange them on a baking pan in a single layer. 3. Bake them for about 14 minutes, stirring a couple of times until golden brown and crisp. Salt lightly and place on paper towels

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to drain. Meanwhile, prepare a large soup potusing the med-high temperature setting, combine 0.5 tsp. salt, cilantro, oregano, two onion quarters, two garlic cloves, and broth. When the mixture comes to a simmer, add the chicken, and cover. Adjust the temperature setting to low. Simmer until the chicken is 160° Fahrenheit throughout (15 to 20 min.). Move the chicken to a cutting board and let cool just slightly. Remove skin and bones as you shred the chicken. Pour broth through a fine-mesh strainer, discarding the solids. In a food processor, combine the tomatoes, jalapeño, chipotle and adobo sauce (if using), remaining onion, a pinch of salt, and Black pepper - freshly cracked (0.5 tsp.), and rest of the garlic. Purée until smooth, about 30 seconds, scraping down the bowl as needed. Heat the last one tablespoon of oil using the med-high temperature setting in the pot you used to cook the broth mixture, which should now be empty. When the oil shimmers, add the tomato- jalapeño mixture and cook, frequently stirring about 10 minutes until the mixture has darkened and the liquid has evaporated. Stir strained broth into the pot, scraping in any browned bits, and heat until simmering. Gently simmer for approximately 15 minutes, then mix in the chicken and cook for two more minutes, until the chicken is hot. Turn off heat. Add salt and pepper as desired. 10. Spoon soup into serving mugs or bowls and top with tortilla strips. Serve immediately with limes, crema, cheese, and avocado in separate bowls.

Chili Con Carne Makes 6 servings What to Use: ● Cumin seeds (2 Tbsp.) ● Dried New Mexican chiles (3, stems and seeds removed, torn into 0.5” pieces, 0.75 cups) ● Dried ancho chiles (3, stems and seeds removed, torn into 0.5” pieces, 0.75 cups) ● Dried oregano (2 tsp.) ● Water (8 cups, divided) ● Bacon (8 slices, diced) ● Boneless beef chuck-eye roast (4 lbs., separated at the seams and cut into 1” chunks) ● Salt ● Fresh ground black pepper ● Onion (1) ● Garlic (5 cloves, minced) ● Jalapeños (4, stems and seeds removed, minced) ● Lime juice (2 Tbsp.) ● Canned crushed tomatoes (1 cup) ● Masa Harina (0.33 cups, OR 3 Tbsp. cornstarch mixed with 3 Tbsp. water) ● Grated cheese, any type (optional, garnish) ● Chopped onion (optional, garnish) What to Do: 1. Prepare a dutch oven or large soup pot to toast the cumin, New Mexican chiles, and ancho chiles using the medium temperature setting. 2. Stir often for 2-6 minutes. Place the chile mixture in a spice grinder, add the oregano, and grind it all to a fine powder. (If you do not have a spice grinder, you can use a coffee grinder, food processor, or blender.) Scrape the powder into a bowl and

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stir in 0.5 cups of water. Cook the bacon in the now-empty pot using med-low heat until crispy (10 min.). Set bacon on paper towels to drain, then pour grease from the pan into a heat-resistant bowl. Use paper towels to pat the beef dry. Sprinkle as desired using salt and pepper. In the now-empty pot that you used to prepare the bacon, cook 1 Tbsp. bacon fat using the med-high temperature setting until it begins to smoke. Brown half of the beef on all sides, about 7 to 10 minutes, then place it in a bowl and repeat with another 1 Tbsp. bacon fat and the remaining meat. Over medium heat, warm 3 Tbsp. bacon fat in the empty pot until it begins to shimmer. Finely chop and toss the onion into the pan. Sauté them until softened (5 min.). Toss in the jalapeño and garlic. Sauté them until aromatic, about 1 minute. Mix in chile paste and cook for abouttwo minutes, until fragrant. Stir in 7 cups water, lime juice, and tomatoes; bring to a simmer. Stir in bacon and beef, along with any juices that have drained out. On medium-low heat, simmer about 2 hours until the juices are dark and beginning to thicken, and the meat is tender. Form a paste by mixing the masa harina into 0.5 cups of water, or do the same with cornstarch and water. Turn heat up to medium, and stir in masa harina paste (or cornstarch paste). Simmer for five to 10 minutes, until thickened. Add salt and pepper to taste. Serve with optional garnishes.

Pork Posole Rojo Makes 8 to 10 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ●

White or yellow hominy (three 15 oz. cans, rinsed) Water (1.5 cups) Dried ancho chiles (3, stems and seeds removed) Oregano (minced, 1 Tbsp. or 1 tsp. dried) Diced tomatoes (one 14.5 oz. can) Chicken broth (6 cups) Garlic (5 cloves, minced) Onions (2 large, coarsely chopped) Vegetable oil (2 Tbsp.) Pork butt roast - Bone-in (5 lbs.) Salt Fresh ground black pepper Lime wedges, diced avocado, and sliced radishes (optional, for garnish)

What to Do: 1. Cut all of the excess fat and thick skin from the roast. Cut along the muscles to divide the meat into large pieces of varying sizes. Reserve the bones. Dust the pork using pepper and salt. 2. Use an over-sized pot or dutch oven, warm the oil using the medium temperature setting until it shimmers. 3. Cook onions and about 0.25 tsp. salt until softened (8-10 min.). Mix in the garlic and sauté for about 40 seconds. Mix in the pork meat and bones and simmer the mixture for about 8 minutes, frequently stirring, until beef is no longer pink. 4. Mix in the oregano, tomatoes with juice, 0.5 tsp. salt, and chicken broth. Heat it to simmering. Skim foam off of the surface as needed. Cover and place the potin a 300°F oven until pork is tender or for about 2 hours. 5. As the pork is roasting, add water to a pot, and wait for it to

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boil. Toss the anchos to the boiling water and simmer them for about 20 minutes or until softened. Using a blender/food processor, blend the anchos and water until smooth (about ½ of a min.). Pour the mixture through a strainer of fine-mesh, using a spatula to press the chile mixture through the mesh. Transfer the pot from the oven and place the pork on a cutting surface to cool slightly. Discard the bones. While the pork is cooling, place hominy into the pot. Reserve 0.25 cups of strained ancho purée and add the rest to the hominy. Use the medium temperature settingto prepare the mixture. Cover, and adjust the temperature setting to low and simmer for half an hour. Shred the pork into bite-sized pieces using two forks or a shredding claw. Add the shredded pork to the stew to heat for abouttwo minutes. Mix in the reserved 0.25 cups ancho purée, salt, and pepper. Serve hot.

Fresh Corn Chowder with Roasted Peppers and Shrimp Makes about 6 cups What to Use: ● ● ● ● ● ● ● ● ● ● ● ●

Shrimp (0.5 lb., shells and veins removed, optional) Whipping cream (1 cup) Poblano chiles (2 fresh, roasted, peeled, seeded, and minced) Milk (2 cups, plus possibly a little more) Cornstarch (1.5 Tbsp.) Garlic (2 cloves, minced) Onion (0.5 medium) Unsalted butter (4 Tbsp., divided) Salt (1 tsp.) Sweet corn (3 large ears fresh or 2.5 to 3 cups frozen, defrosted) Crumbled queso fresco, goat cheese, or feta (2 ounces, 0.5 cups) Flat-leaf parsley (chopped, 2 Tbsp., for garnish)

What to Do: 1. If using fresh corn, remove the husks and corn silk. Scrape all bits of corn from the cob with a sharp knife; there should be 2.5 to 3 cups of corn. Place the corn in a food processor or blender. If using defrosted corn, place it in the food processor or blender. 2. Melt two tablespoons of butter in a skillet using the mediumtemperature setting. 3. Finely chop and toss the onion into the pan to sauté until the onion softens (6 to 7 minutes). Toss in the garlic and heat one additional minute, then add the mixture to the corn. Stir the cornstarch into 0.25 cups water until dissolved, then add it to the blender and mix until it’s creamy smooth. (If using a blender, you may need to stir the bottom with a long spoon a couple of times to prevent the corn from sticking around the blades.) 4. In a large-sized saucepan, melt the last two tablespoons of

butter using the medium temperature setting. Stir in the corn purée and heat for several minutes, constantly stirring. The mixture should become very thick. Mix in the milk, then loosely cover the saucepan. Adjust the temperature setting to med-low. Simmer it for 15 minutes, frequently stirring. 5. Strain the soup through a medium-mesh strainer. Rinse out the pan and put the strained soup back in it. Stir in the poblano chile and cream. Salt to taste. 6. Use the med-low temperature setting to simmer the soup for about ten minutes, often stirring. If desired, toss in the shrimp and simmer for another two to three minutes. 7. If the soup is too thick (it should be only as thick as heavy cream), add milk. Serve immediately, garnished with queso fresco or feta and parsley, if desired.

Sopa de Lima Makes 4 to 6 servings What to Use: ● Green bell pepper (1 small, finely minced) ● Salt

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Corn tortillas (six 6”, cut into strips) Vegetable oil (6 Tbsp., divided) Roma tomatoes (2) Low-sodium chicken stock (4 cups) Dried Mexican oregano (0.25 tsp.) Black peppercorns (15 whole) Allspice berries (5 whole) Mexican cinnamon stick (one 3”, preferably Mexican Canela) Cloves (3 whole) Dried Turkish bay leaves (4) Garlic (8 large cloves, 4 unpeeled; divided) Bone-in, skin-on split chicken breasts (1 lb.; about 1 breast) White or yellow onion (1 large, sliced in half from stem to stem) Grapefruit (1) Limes (3, divided) Cilantro (1 small bunch, leaves only, roughly chopped)

What to Do: 1. Using a vegetable peeler, remove four 2” strips of lime zest from one or two limes and two 2” pieces of grapefruit zest. (Make sure to get only the rind and none of the white pith; it is very bitter.) Extract the juice from the grapefruit and two of the limes, setting aside 2 Tbsp. of each. (Save or freeze the rest for another use.) Leave one lime whole; set it aside. 2. In a large saucepan, combine the chicken stock, oregano, peppercorns, allspice, cinnamon, cloves, bay leaves, four peeled garlic cloves, chicken, and one half of the onion. If the chicken stock doesn’t completely cover the ingredients, add water. Cook over medium heat until simmering. Reduce heat until liquid is steaming but not bubbling. Turn chicken occasionally while cooking about half an hour, until the chicken is 150°F in the center. Take the pan off the burner. 3. Scoop the chicken from the liquid using a wooden slotted spoon. Put it in a mixing container and strain the liquid through cheesecloth or a fine-mesh strainer. Stir the fruit zests into the

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strained broth. If there are less than 4 cups of liquid, add water to make 4 cups. Set aside, allowing zest to steep in the liquid. Place the four unpeeled garlic cloves on a metal skewer and place over a gas flame, roast while turning until the garlic is black all over, about 3 minutes. Set aside. Use tongs to hold tomatoes over the fire for about 30 seconds, until their skins begin the peel away and bubble. If you have an electric stovetop, put the garlic in a skillet (don’t add oil). Over medium-high heat, cook until garlic is charred over most of the surface. Set the garlic aside and repeat the process with the tomatoes until most of their skin is blistered. Remove skins from garlic and tomatoes and throw them away. Finely mince the garlic and tomatoes and the remaining onion half. In a large saucepan over medium heat, heat 2 Tbsp. vegetable oil. Add the bell pepper, a pinch of salt, and the garlic, tomatoes, and onion. Stir while cooking until the vegetable blend is thoroughly softened but not yet brown, about 10 minutes. (This sauce made from the sautéed blend of diced vegetables is called sofrito.) Remove the fruit zest strips from the broth and throw them away. Add the broth to the sofrito. Stir in the lime and grapefruit juices, and salt to taste. Warm a nonstick skillet using the medium temperature setting to heat 0.25 cups oil until it shimmers. Sprinkle in the tortilla strips and stir until crisp, about three minutes. Scoop them onto paper towels and allow to drain. Shred chicken with a shredding claw or two forks, removing bones and skin. Place meat in serving bowls, then add broth and a small handful of tortilla strips. Top with cilantro. Cut the remaining lime in half. Cut on half into slices and the other half into wedges. Place the slices on top of the soup and the wedges on the side. Serve immediately.

Rice and Albóndiga Soup Makes 6 to 8 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ●

Zucchini (2 small, diced) Yukon Gold potato (1 large, peeled and diced) Vegetable broth (8 cups) Tomato paste (2 Tbsp.) Serrano chile (1) Carrot (1 large, peeled and sliced) Ground sirloin (1 lb.) Long-grain rice (0.33 cups) Fresh parsley (chopped, 2 Tbsp.) White onion (0.5 small, finely chopped) Vegetable oil (2 Tbsp., divided) Salt Fresh ground black pepper

What to Do: 1. Prep a large, heavy pot, and warm one tablespoon of oil using the med-high temperature setting. Sauté the onion for aboutfive minutes until it becomes translucent and soft. Add in the parsley, pepper, and salt. Simmer the mixture for another minute. Allow cooling - just slightly. 2. In a large bowl, mix 0.5 tsp. pepper, 2 tsp. salt, ground sirloin, rice, and onion mixture. Dampen your hands, then shape the meat blend into twenty 1” balls. 3. In the pot, warm the last 1 Tbsp. of butter using the med-high temperature. Cook the carrot and Serrano chile for 5 minutes. Pour and mix in the tomato paste and vegetable broth. Once it’sboiling, add the potato, zucchini, and meatballs. Adjust the temperature setting to low. Cook ituntil the meatballs are no longer pink in the center (½ hour). 4. Season using a bit of pepper and salt, then serve.

Sopa de Fideo Makes about 4 servings What to Use: ● ● ● ● ● ● ● ● ● ●

Salt Fresh ground pepper Oregano (chopped, 1 tsp.) Cilantro (chopped, 1 tsp.) Beef stock (4 to 5 cups) Yellow onion (1 medium, chopped) Whole or stewed tomatoes (one 14.5 oz. can) Garlic (3 medium cloves, minced) Coiled, thin vermicelli noodles (one 7 oz. bag) Vegetable oil (1 to 2 Tbsp.)

What to Do: 1. Heat just enough oil in a skillet to coat vermicelli noodles; fry over medium heat until it’sjust until golden brown. Stir in garlic, tomatoes, onion, and 4 cups beef stock. Add cilantro, oregano, and pepper and salt to taste. Heat to a boil. 2. Once boiling, adjust the temperature setting to med-low. Let it simmer for 20 minutes. If the mixture looks too dry at any point, add some of the additional beef stock.

Chilled Avocado Soup Makes 8 servings What to Use: ● ● ● ● ● ● ● ●

Mexican crema (for garnish) Lime juice (0.25 cups) Cilantro leaves (chopped, 0.5 cups) Yellow onion (1 medium, diced into 0.25” pieces) Avocados (2, peels and pit removed, sliced into 2” pieces) Green tomato (1 medium, peeled and mashed) Garlic (3 cloves, minced) Habanero chiles (2, stems and seeds removed, diced into 0.25” pieces, or substitute jalapeños, diced, 0.25 cup) ● Chicken broth (4 cups) ● Salt (1 tsp.) ● Red pepper - ground(0.5 tsp.) What to Do: 1. Combine the ground red pepper, salt, chicken broth, habanero chiles, garlic, tomato, avocados, and onion in a food processor. 2. Now, purée on medium speed until it’s creamy, about 3 minutes. (If it won’t all fit at once, process it in two or three batches, then stir it together in a large bowl at the end.) Remove any large chunks with a slotted spoon and discard them. 3. Chill for 3 hours, then skim off any fat that has solidified at the top. Stir, then chill another hour. 4. Garnish with cilantro leaves, lime juice, and Mexican crema. Serve.

Chapter 6: Egg Dishes for Breakfast or Anytime Huevos Rancheros Makes 4 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Corn tortillas (eight 6”, warmed) Cilantro (minced, 0.33 cups) Scallions (3, thinly sliced) Avocado (1, halved, pitted, and diced) Eggs (8 large) Pepper Jack cheese (4 oz., shredded, 1 cup) Salt Fresh ground black pepper Chile powder (3 Tbsp.) Diced canned green chiles (0.5 cups) Onion (1, diced) Extra-virgin olive oil (0.25 cups) Garlic (4 cloves, diced) Brown sugar - tightly packed (1 Tbsp.) Lime juice (1 Tbsp.) Diced tomatoes (two 28 oz. cans) Also Needed: ● Rimmed baking sheet lined with parchment paper ● 9x13” baking dish What to Do: 1. Over a large bowl, drain tomatoes through a fine-mesh strainer. Save 1.75 cups juice and discard the remaining. Mix the lime juice, sugar, and tomato juice. In a separate bowl, stir together drained tomatoes, garlic, oil, onion, chiles, chile powder, and 0.5 tsp. salt. 2. Spread the mixture over the prepared pan and roast at 500°F

3. 4.

5. 6.

until charred spots appear, 35 to 40 minutes, stirring once. Mix the roasted vegetables with the tomato juice mixture, adding pepper and salt as desired. Spread the prepared mixture into the baking dish. Garnish it using the Pepper Jack cheese, then use a spoon to make eight indentations in the mixture, each 2 to 3” wide. Crack one egg into each indentation. Salt and pepper the eggs. Bake at 400°F until the egg whites are beginning to set but still jiggle when shaken, about 14 to 16 minutes. Take the pan out of the oven, and tightly wrap it with foil. Wait about five minutes and serve it accompanied by the warm tortillas and topped with avocado, scallions, and cilantro.

Green Chile and Potato Frittata Makes 6 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Monterey Jack cheese (4 oz., cut into 0.25” chunks, about 1 cup) Cumin (0.5 tsp.) Chipotle chile canned in adobo sauce (diced, 2 tsp.) Garlic (3 cloves, minced) Fresh oregano (minced, 2 tsp., or dried, 0.5 tsp.) Onion (1, diced) Poblano chiles (2, stems and seeds removed, cut in 0.5” pieces) Fresh ground black pepper (0.5 tsp.) Half-and-half (3 Tbsp.) Cilantro (chopped, 3 Tbsp.) Eggs (12 large, beaten) Salt (1 tsp., divided) Extra-virgin olive oil (2 Tbsp., divided) Yukon Gold potatoes (1 lb., cut into 0.5” pieces)

What to Do: 1. Combine the potatoes, 1 Tbsp. oil, and 0.25 tsp. salt in a bowl. Cover and microwave about 6 minutes or until the potatoes are translucent around the edges. Stir halfway through the cycle. 2. Mix eggs together with cilantro, half-and-half, pepper, and 0.75 tsp. salt. 3. In a 10” oven-safe skillet, warm one tablespoon of oil using the medium-temperature setting until it’s shimmering. Stir in the poblanos and onion; cook about 8 minutes until softened. Mix in the potatoes, oregano, garlic, chipotle, and cumin. Cook about 30 seconds, until aromatic. 4. Add the egg mixture and cook, constantly firmly scraping the bottom and sides of the skillet with a heat-resistant rubber spatula for about 3 minutes until the eggs are still quite wet, but the spatula leaves a trail through the mixture. Remove the pan

from the burner. Besure the mixture is evenly spread through the skillet, then top with cheese. 5. Place in the oven, 6” away from the broiler element and broil 2 to 3 minutes, until the frittata has puffed and the surface has brown spots. When cut into, the eggs should be somewhat wet and runny. Transfer the frittata to the countertop to cool for about five minutes. Run a knife around the frittata’s edge, then carefully slide it out onto a serving plate. 6. Serve the delicious dish as you like it, eitherhot or chilled.

Huevos Divorciados Makes 4 servings What to Use: ● Queso fresco, Cotija, mild feta, or farmers cheese (crumbled, 0.25 cup) ● Refried beans (2 cups, heated) ● Salsa (2 cups, heated) ● Salsa verde (2 cups, heated) ● Salt ● Eggs (8 large, room temperature) ● Corn tortillas (eight 6”) ● Vegetable oil What to Do: 1. Prepare a medium-sized skillet using the med-high temperature setting to melt 0.25” of oil. 2. Do not allow it to start smoking. With tongs, place the tortillas in the oil, one at a time, for 10 to 15 seconds per side. (The oil is the correct temperature if it bubbles around the edges of the tortilla but not so aggressively as to be dangerous.) The tortillas will soften, then become crisp. 3. Remove them from the oil and put them onto a layer of paper towels to drain. Keep covered, so they stay warm. (You can toast the tortillas over medium heat in a dry skillet if you don’t want to use oil.) 4. When all the tortillas are cooked, drain out all but 2 Tbsp. of the oil. (If you toasted the tortillas, add 2 Tbsp. of fresh oil to the pan.) 5. Use the medium-temperature setting to warm the oil. Add two eggs, salt to taste, and cook to your desired doneness. Transfer to a platter or dish to keep warm, then repeat with remaining eggs. 6. To serve, place two warm tortillas on each plate, then top each tortilla with an egg. Top one egg on each plate with green salsa

and the other egg with red salsa. Place refried beans on the side. Sprinkle cheese over everything and serve.

Migas Makes 4 servings What to Use: ● ● ● ● ● ● ● ● ● ● ●

Cilantro (minced, 2 Tbsp.) Pepper Jack cheese (3 oz., shredded, 0.75 cups) Salt Fresh ground black pepper Eggs (8 large) Baked tortilla chips (2 oz., broken into 0.5” pieces, 1 cup) Garlic (3 cloves) Jalapeño (1, stem and seeds removed, minced) Onion (1, diced) Red bell pepper (1, seeds and stem removed, chopped) Unsalted butter (2 Tbsp., divided)

What to Do: 1. Melt one tablespoon of butter in a 12” nonstick skillet using the medium-temperature setting. Stir in bell pepper, onion, and jalapeño. Cover and simmer until lightly browned and soft (8 min.). 2. Mince and add in the garlic. Sauté it uncovered, for about ½ of a minute or until aromatic. Move vegetables to a small bowl and use paper towels to wipe the skillet clean. 3. In a bowl, mix tortilla chips, eggs, 0.25 tsp. salt, and a pinch of pepper; do not overbeat. 4. Melt one tablespoon of butter in a skilletusing the medium temperature setting. Stir in the chip mixture and sauté about 2 minutes, continually scraping the bottom and sides of the pan with a heatproof rubber spatula. Cook until the eggs begin to clump, and the spatula leaves a trail through the mixture. 5. Adjust the temperature setting to low and continuously fold eggs for 30 to 60 seconds until they clump together, but are still somewhat wet. Remove from heat and fold in cheese, cilantro,

and onion and pepper mixture. If the eggs are still not cooked enough for your desire, cook over medium heat up to 30 seconds more. Sprinkle them using a portion of salt and pepper as desired. Serve promptly.

Huevos a la Mexican Makes 4 servings What to Use: ● ● ● ● ● ● ● ●

Avocado (1, diced) Monterey Jack cheese (4 oz., cubed, about 1 cup) Eggs (8 large, lightly beaten) Salt (about 1 scant tsp.) Bacon (8 slices, cooked and crumbled) Tomato (1 large, cored and diced) Onion (1 small, diced) Serrano chiles (3 medium, or jalapeño, 1 large, stems removed, diced; remove seeds for a milder dish) ● Lard, vegetable oil, or bacon grease (3 Tbsp.) What to Do: 1. In a medium-size skillet, melt the lard, oil, or bacon grease using the medium temperature setting. Toss in the diced chiles, tomato, and onion. Stirring frequently, sauté the mixture until the onion has softened but not browned. Stir in bacon. Adjust the temperature to medium-low. 2. Add salt and eggs to the skillet and scramble until they are nearly set. Stir in cheese and let soften, then place the eggs in a warm serving platter. Top with avocado.

Nopales con Huevos Makes 4 servings What to Use: ● ● ● ● ● ● ● ● ● ● ●

Salt (1 tsp.) Cilantro (chopped, 0.25 cups) Cotija cheese (4 oz., crumbled, about 1 cup) Freshly cracked black pepper (0.5 tsp.) Eggs (4 large, lightly beaten) Onion (1 medium, chopped fine) Serrano peppers (4, minced) Garlic (2 cloves, minced) Tomatoes (2 diced) Nopales (1 lb., thorns removed, diced or cut in thin strips) Olive oil (1 Tbsp.)

What to Do: 1. Use an over-sized skillet to warm the oil using the mediumtemperature setting. Add the nopalesto sauté, covered, occasionally stirring. Cook until they darken in color (10 min.). 2. Fold in the tomatoes, garlic, serranos, and onion. Continue cooking until the onion is semi-transparent, about another 10 minutes. Mix in the eggs, pepper, and salt, and keep stirring until the eggs are dry. Turn off heat and move the skillet to a cold burner. Top with cheese and cilantro and serve. Are you enjoying this book? If so, I’ d really happy if you could leave a short review on Amazon, it means a lot to me! Thank you.

Chapter 7: Entrées: Tacos, Tamales, and Tostadas Baja-Style Fish Tacos Makes 5 Servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ●

Limes (3, cut into wedges for serving) Salsa (0.75 cups, for serving) Shredded cabbage (2 cups, optional) Mexican crema (1 cup) Corn tortillas (ten 6”) Vegetable oil (1 cup) Freshly crackedblack pepper (.5 tsp.) Chile powder (.25 tsp.) Dried oregano (.5 tsp.) Light-colored beer (.5 cups, room temperature) Egg (1, separated) Flour (0.75 cups, divided) Firm white fish- ex. -halibut, mahi-mahi, or cod (1 lb., chopped into ten 2 to 3” strips)

What to Do: 1. Coat the fish in 0.25 cups of flour. 2. Use a medium-sized mixing container to combine the remaining 0.5 cups of flour with the egg yolk, beer, oregano, black pepper, and chile powder. 3. In a separate bowl, whisk the egg white to create soft peaks. Gently mix in the egg white into the beer batter, being careful not to deflate the egg white by overworking it. 4. Heat 1” of oil to 350°F in a large saucepan or deep skillet. 5. Coat each piece of fish in the batter. Fry them until golden. Cook them in batches if necessary, for 3-4 min. per side.Arrange them on a layer of paper towels to drain.

6. Stack the tortillas, cover them with a damp paper towel, and place them on a microwave-safe plate. Heat on high until soft, about 30 to 60 seconds. 7. Place two tortillas on each of 5 serving plates. Top each tortilla with a piece of fish, a spoonful of crema, cabbage, and salsa. Place lime wedges on the side and serve immediately.

Angel Hair Pasta Tacos Makes 10 Servings What to Use: ● ● ● ● ● ● ● ● ●

Queso fresco or feta cheese (2 oz. crumbled, 0.5 cups) Mexican crema or sour cream (0.25 cups) Corn tortillas (twelve 6”, warmed) Salt Fresh ground black pepper Tomatoes (3 large, peeled and cored) White onion, chopped (0.25 cups) Angel hair pasta (one 12 oz. box, cut with scissors into 1” pieces) Vegetable oil (3 Tbsp., divided)

What to Do: 1. Warm the oil (2 tbsp.) in a large-sized skillet using the medium-temperature setting. Stirring often, cook the pasta until very light brown (6 min.). 2. Toss the onion, tomatoes, and two tsp. of salt in a food processor until smooth. 3. Over low heat, add the tomato blend to the pasta and simmer until the pasta is tender (12 min.)Dust it with a portion of pepper and salt. 4. Fill the tortillas with the pasta, a drizzle of crema, and a topping ofcheese to serve.

Easy Peanut Sauce Chicken Tacos Makes 4 to 6 servings What to Use: ● ● ● ● ● ● ● ● ●

Corn tortillas (six 6”, warmed) Sesame seeds (optional) Shredded cooked chicken (2 cups) Salt Fresh ground black pepper Adobo sauce (2 Tbsp.) Roasted, unsalted peanuts (2 cups) Peanut butter (1 Tbsp.) Tomatoes (2 large, peeled and cored)

What to Do: 1. In a blender, process the tomatoes, peanuts, peanut butter, pepper, salt, and adobo sauce until smooth. 2. Combine the chicken and sauce in a medium-sized skillet using the medium temperature setting. Cook, constantly stirring, about 3 minutes or until warm. 3. Scoop it onto a platter and top with sesame seeds, if desired. Serve with warmed tortillas.

Tostadas Makes 8 What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Mexican crema (1 cup) Avocados (2, diced) Lettuce (chopped or shredded, 4 cups) Pico de gallo or other salsa (1 cup) Cotija or cheddar cheese (8 oz., shredded, 2 cups) Tostada shells (8) Refried beans (one 16 oz. can) Cumin (1 tsp.) Salt (1 tsp.) Chile powder (1 tsp.) Fresh lime juice (2 Tbsp.) Garlic (2 minced cloves) Onion (1, medium, chopped) Ground pork, beef, or chicken (1 lb.)

What to Do: 1. Brown the pork, garlic, and onions in a large skillet using the med-high temperature setting. Mix in the lime juice, salt, cumin, and chile powder. 2. Place a lid on the skillet and simmer, occasionally stirringuntil meat is thoroughly cooked (10 min.). 3. Microwave the refried beans for 60 to 90 seconds, until heated. Spread some on each tostada shell and top with the cooked meat mixture, cheese, salsa, lettuce, avocado, and crema.

Corn Tamales Makes 8 to 10 servings What to Use: ● ● ● ● ● ● ● ●

Salt (1.5 tsp.) Corn flour or masa harina (o.5 cups) Baking powder (1.5 tsp.) Large egg (1) Sugar (0.5 cups) Unsalted butter (12 Tbsp., 1.5 sticks, room temperature) Fresh corn kernels (7 cups (from about 7 ears of corn)) Dried corn husks (20, found at most Latin markets, or parchment paper sprayed with nonstick spray if you cannot find dried corn husks)

What to Do: 1. Soak corn husks in hot water until soft and flexible, about 30 minutes. Dry gently with paper towels. 2. In a food processor/blender, process the corn kernels until they’re creamy smooth. 3. Use the medium-speed setting of an electric mixer to mix the butter and sugar until it’sfluffy and pale. Stir in the egg. Combine the salt, baking powder, and corn flour in a small mixing container. Blend half of the cornflour mixture into the butter mixture. Thoroughly mix in half the puréed corn, then repeat with remaining flour mixture and corn. The dough will be loose. Cover and refrigerate overnight. 4. Position a corn husk vertically on a work surface with the glossy side up and the broad side closest to you. Spread 3 Tbsp. of dough on the bottom (full) half, leaving a 1” border around the edges. Bring the long sides together, then roll them together over the tamale filling. Fold down the top section (the empty half) and use a thin piece of husk to tie the tamale closed, leaving the top open. Repeat until you have used all the dough.

5. Crumple a piece of foil into a softball-sized wad. Place it in the middle of a large pot and stand the tamales up around it, with the open ends pointing up. They do not need to be in a single circular line; you can line them up in front of each other. 6. Place 0.5” of water in the pan, tightly cover and warm it until it is boiling. Decrease the temperature and continue cooking until the husks begin to separate from the masa quite easily, about 1 hour. Transfer the tamales to a serving dish. Wait for about five minutes. Serve in the shells.

Mexican Tamales Makes 24 Tamales What to Use: ● ● ● ● ● ● ● ●

Cumin (1 tsp.) Baking powder (2 tsp.) Masa harina (4 cups) Salt (1 tsp.) Broth (beef, chicken, or vegetable, 3 cups, divided) Lard (1.33 cups) Dried corn husks (24, about 8 oz.) Filling (3.5 to 4 cups, options listed below)

Filling suggestions: ● ● ● ● ● ● ● ●

Shredded Pork with Red Chile Sauce Mexican Rice Salsa Verde Chicken: cooked, shredded chicken (3.5 cups) salsa verde (2 cups, about 16 oz.) Bean and Cheese: refried beans (2 cups) mozzarella cheese (shredded, 1.5 cups)

What to Do: 1. Soak corn husks in hot water until pliable and soft, about 30 minutes. Dry gently with paper towels. 2. Use an electric mixer (medium speed) to mix the lard and two tablespoons of the broth in a large-sized mixing container for about 4 minutes, until fluffy. Mix the salt, baking powder, masa flour, and cumin in another bowl. Fold in the flour mixture into the lard mixture and mix well. 3. Gradually add the broth until very soft dough forms. Beat for several minutes at high speed until the dough is slightly sticky and is the texture of peanut butter. Place a tiny ball of dough in

water. If it floats, it is ready. If it sinks, add a bit more broth and continue beating until it will float. With a damp towel, cover the bowl. 4. Place a corn husk, glossy side up, on a work surface. Place the wide end at the top of the work surface. Place about 0.25 cups of dough onto the upper part of the husk, place plastic over the dough and use your hands to press it into a layer about 0.25” thick. Place 1 to 2 Tbsp. of the filling in a line across the middle of the dough. Fold one of the long sides of the husk over the filling, then fold the other long side over the first side. Bring the bottom of the shell up over the filling, and use a thin piece of husk to tie it closed. (The top will still be open.) 5. Place tamales in a large saucepan, open end up, just crowded enough to prevent them from falling. Place 0.5” of water in the bottom of the pan and cover it tightly. Bring the water to a boil. Decrease heat and simmer until the husks begin to separate from the masa quite easily, about 1 hour. Transfer the tamales to a serving dish and let stand for 5 minutes. Serve in the shells.

Chipotle Chicken Tacos Makes 4 Servings What to use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Lime wedges (for garnish) Shredded cheese (for garnish) Shredded lettuce (for garnish) Chopped tomatoes (for garnish) Diced avocado (for garnish) Mexican crema or sour cream (for garnish) Corn tortillas (twelve 6”, warmed) Salt Fresh ground pepper Yellow mustard (1 tsp.) Boneless, skinless chicken breasts (1.5 lbs., trimmed) Worcestershire sauce (1 Tbsp.) Orange juice (0.5 cups) Cilantro (chopped, 0.75 cups, divided) Chipotle chile canned in adobo sauce (diced, 2 tsp.) Garlic (4 cloves, minced) Unsalted butter (3 Tbsp.)

What to Do: 1. Prep a large skillet using the med-high temperature to melt the butter. 2. Chop/dice the chipotle and garlic. Cook it for about ½ minute or until fragrant. Mix in 0.5 cups cilantro, orange juice, and Worcestershire. Once it begins to simmer, then place chicken in the sauce. 3. Place a lid on the pot and adjust the temperature setting to medlow. Cook until chicken reaches 160° Fahrenheit (10-15 min.). Turn the chicken once halfway through the cooking cycle. Move the chicken to a platter and cover. 4. Cook the rest of the sauce in a skillet on med-high for about

five minutes or until it reduces to 0.25 cups. Turn off heat, place the skillet on a cold burner and whisk in mustard. Shred the chicken using a shredding claw or two forks and return to the skillet. Mix in the remaining 0.25 cups cilantro, salt, and pepper, mixing well. 5. Serve it with warm tortillas and garnishes on the side.

Chapter 8: Entrées: Quesadillas, Burritos, and Chimichangas Shrimp Quesadillas with Tequila and Lime Makes 4 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ●

Flour tortillas (four 10”) Grated lime zest (1 tsp.) Tequila (0.5 cup) Chipotle chile - canned in adobo sauce (diced, 1 tsp.) Garlic cloves (2) Salt Freshly cracked black pepper Shrimp (medium-large, 31 to 40 per lb., 1.5 lbs., shelled, deveined, cut in half lengthwise, patted dry, sprinkled with salt and pepper) Scallions (2, green and white parts separated, sliced thin) Cilantro (minced, 0.25 cup) Monterey Jack cheese (12 oz., shredded, 3 cups) Vegetable oil (3 Tbsp., divided) Also Needed: 12-inch non-stick skillet & rimmed baking sheet

What to Do: 1. Combine cheese, cilantro, and scallion greens; set aside. Mince the garlic. 2. Warm one tablespoon of oil in the skillet using the mediumtemperature setting until shimmering, then stir in the scallion whites, chipotle, garlic, and 0.25 tsp. salt. Cook about 2 minutes, until softened, then stir in the tequila. Simmer until all the tequila has evaporated (5 min.). 3. Add in the shrimp, often stirring, cook them for about three minutes or until cooked and opaque throughout. Place in a bowl and add lime zest. Let it cool for 5 minutes, then drain.

4. Lay the tortillas on a work surface and place ½ of the cheese mixture over ½ of the tortillas, leaving a 0.5” border around the edge. Spread the shrimp over the cheese (single-layered), then garnish the shrimp with the rest of the cheese mixture. Gather the empty half of the tortilla and fold it over - pressing it firmly. 5. Line the baking sheet with a layer of foil, and brush with 1 Tbsp. oil, arrange the quesadillas in a single layer with rounded edges facing the center. Brush with 1 Tbsp. oil and bake at 450°F until they start to turn crisp and brown, about 10 minutes. Gently flip and lightly press down on each one. Bake for another 5 minutes, until crisp and golden on both sides. Let rest for about 5 minutes on a wire rack, then cut each into quarters and serve. Great with salsa, guacamole, Mexican crema or sour cream, and lime wedges for garnish.

Chicken, Cheese, and Roasted Pepper Quesadillas Makes 4 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ●

Flour tortillas (four 10”) Monterey Jack cheese (8 oz., shredded, 2 cups) Hot sauce (1 tsp.) Cilantro (minced, 0.25 cup) Jarred roasted red peppers (0.5 cups, patted dry and diced) Cumin (1 tsp.) Garlic (2 cloves, minced) Scallions (3, green and white parts separated, sliced thin) Fresh ground black pepper Salt Boneless, skinless chicken breasts (1 lb., trimmed) Vegetable oil (3 Tbsp. plus 1 tsp., divided)

● Also Needed: 12” nonstick skillet What to Do: 1. With paper towels, pat chicken dry and sprinkle it with portions of pepper and salt. 2. Warm 1 Tbsp. oil in the skillet using the med-high temperature until it just begins to smoke. 3. Cook the chicken, turning as needed, until golden on all sides, and it reaches an internal temperature of 160° Fahrenheit (12 min.). Remove and place the chicken onto a work surface, such as a cutting board, let it slightly cool, then shred. 4. In the same skillet, cook 1 Tbsp. oil, scallion whites, 0.25 tsp. salt, garlic, and cumin over medium heat about 2 minutes until softened. Place in a medium bowl, then mix in chicken, peppers, scallion greens, cilantro, hot sauce, and cheese. 5. Spread the tortillas on a clean cutting board. Spoon chicken mixture over half of the tortillas, leaving 0.5” border around the edge. Fold the empty half of the tortilla over the top and press

firmly. 6. Place the quesadillas on a foil-lined, rimmed baking sheet that has been brushed with 1 Tbsp. oil. Arrange the quesadillas in a single layer with rounded edges facing the center. Brush with 1 Tbsp. oil and bake at 450° Fahrenheit until they begin to brown, about 10 minutes. Gently flip and lightly press down on each one. Bake for another 5 minutes, until crisp and golden on both sides. 7. Place the pan on a wire rack and let rest for 5 minutes, then cut each into quarters and serve. It’s great with salsa, guacamole, Mexican crema or sour cream, and lime wedges for garnish.

Chicken Burritos Mojados Makes 6 servings What to Use: ● Mexican Crema (0.5 cups) ● Salsa verde (1.5 cups)

● ● ● ● ● ● ● ● ● ● ● ● ● ●

Monterey Jack cheese (8 oz., shredded, 2 cups) Avocados (2, halved and cut in 0.5” pieces) Flour tortillas (six 10”) Cilantro (minced, 6 Tbsp., divided) Boneless, skinless chicken breasts (1.5 lbs., trimmed) Tomato sauce (two 8 oz. cans) Garlic (3 cloves, minced) Vegetable oil (2 Tbsp.) Scallions (2, sliced thin) Chile powder (3.5 Tbsp., divided) Salt (0.5 tsp.) Long-grain white rice (0.75 cups, rinsed) Pinto beans (one 15 oz. can, rinsed) Chicken broth (2.25 cups, divided)

What to Do: 1. Prepare a medium saucepan, bring 1.25 cups chicken broth, beans, rice, salt, and 1.5 tsp. chili powder to a boil using the med-high temperature setting. 2. Cover the pan and simmer using the low temperature until the broth is absorbed and rice is softened (20 min.). Let it stand for 10 minutes on a cold burner, covered, then use a fork to incorporate scallions and fluff rice. Cover again to keep warm. 3. Prepare a large-sized saucepan with oil, 2 Tbsp. chili powder, and garlic for 1 to 2 minutes using the med-high temperature, until aromatic. Mix in remaining broth and tomato sauce; heat to simmering. Add the chicken and cover with the sauce. 4. Adjust the temperature setting to med-low, then place a lid on the pan. Simmer the mixture for 10-15 minutes, turning halfway through. Chicken must reach 160°F throughout. 5. Place chicken on a cutting board, cool, then shred. Mix chicken with 0.25 cups of the sauce in which it cooked and 2 Tbsp. of cilantro. Set aside remaining sauce. 6. Surround tortillas with a damp towel and microwave about 1 minute, until warm and flexible. Place tortillas on a work

surface and heap rice across tortillas, near the bottom edge, then layer chicken, avocado, and cheese on top of rice. One tortilla at a time, fold sides, then bottom over filling, then continue to roll it over the filling tightly. 7. Place them on a rimmed baking tray prepared with a layer of aluminum foil with the seam side down, then repeat with remaining burritos. Cover tightly with a sheet of foil, and bake at 450°F until it’s thoroughly heated (20-30 min.). 8. Stir 2 Tbsp. cilantro into salsa, adding water if necessary for proper consistency. Cover, and microwave about 1 minute, until hot. Reheat reserved red sauce over medium heat in a small saucepan, about 3 minutes, adding water if it’s too thick. 9. Place burritos on serving plates and place tomatillo salsa and red sauce on half of each burrito, then drizzle crema over the entire burrito. Sprinkle with remaining cilantro and serve.

Ancho Chile and Orange Pork Burrito Makes 8 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Flour tortillas (eight 10”) Scallions (2, thinly sliced) Cilantro (minced, 0.25 cup) Long-grain white rice (0.75 cups, rinsed) Water (2 cups) Boneless pork butt roast (4 lbs., trimmed and cut into 2” chunks) Salt & black pepper - freshly cracked (as desired) Bay leaves (2) Cumin (2 tsp.) Dried oregano (2 tsp.) Chipotle chile canned in adobo sauce (minced, 2 Tbsp.) Garlic (5 cloves, peeled and lightly crushed) Tomato paste (2 Tbsp.) Dried ancho chiles (4, stems and seeds removed, torn in 0.5” pieces, 1 cup) ● Distilled white vinegar (0.5 cups) ● Fresh orange juice (0.75 cups, from about 2 oranges) What to Do: 1. In a large pot or dutch oven, mix orange juice, vinegar, anchos, tomato paste, garlic, chipotle, cumin, bay leaves, oregano, and 1 tsp. salt. Sprinkle the pork with pepper and salt. Add it to the pot, arranged in one layer. Cover the pot and bake at 300°F until pork is very tender (two hours). 2. Transfer the meat to a bowl with a slotted spoon. Let it cool a bit, then shred it with two forks or a shredding claw. Strain the liquid from the pot into a bowl; reserve solids but throw away bay leaves. Let liquid cool for 5 minutes, then skim off the fat. (If you have a fat separator, use that.) Pour the liquid (without the fat) into a blender, add solids, and process about 1 minute,

until smooth. Place the pork and sauce in the Dutch oven and cook on medium heat until hot. 3. In a medium saucepan, add water to boil using the med-high temperature setting. When it’s rolling, add the rice and 1 tsp. salt. 4. Adjust the temperature setting to low, cover, and continue cooking until the liquid has been absorbed, and the rice is soft (20 min.). Let it rest, covered, on a cold burner for about 10 minutes. Mix in cilantro and scallions with a fork, fluffing the rice. Cover to keep warm. 5. Wrapped in a damp towel, microwave tortillas about 1 minute, until warm and flexible. Place tortillas on a work surface and mound warm rice and pork across the tortilla, near the bottom edge. One tortilla at a time, fold sides, then bottom over filling, then continue to roll into a burrito tightly. Serve.

Chorizo and Black Bean Chimichangas Makes 4 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Sharp cheddar cheese (4 oz., shredded, 1 cup) Flour tortillas (four 10”) Flour (2 Tbsp.) Black beans (one 15 oz. can, rinsed) Mexican-style chorizo sausage (12 oz., casings removed) Cumin (0.5 tsp.) Chile powder (1 tsp.) Minced garlic (2 cloves) Canned chipotle chile - in adobo sauce (diced, 1 Tbsp.) Onion (1, diced) Vegetable oil (3 cups plus 1 Tbsp., divided) Scallion (1, thinly sliced) Cilantro (minced, 2 Tbsp.) Long-grain white rice (0.5 cups, rinsed) Water (1.5 cups plus 2 Tbsp., divided) Salt (0.5 tsp.)

What to Do: 1. In a medium saucepan, bring salt, 1 cup water, and rice to a boil over the med-high temperature setting. Decrease the setting to low, place a lid on the pan, and cook until liquid is absorbed and rice is soft (20 min.). Move to a cold burner and let sit, covered, for about ten minutes, then mix in cilantro and scallion with a fork, fluffing the rice. 2. Prepare a 12” nonstick skillet to warm 1 Tbsp. of oil using the medium temperature setting until it shimmers. 3. Dice and add in the onion to sauté until it has softened (5 min.). Mix in the chipotle, garlic, chile powder, and cumin. Sauté the mixture until aromatic (½ minute). Fold in the chorizo and cook, breaking up pieces, until no longer pink, (5 min.).

4. Combine half of the beans with 0.5 cup water and coarsely mash; add to skillet with remaining whole beans and simmer for aboutfive minutes, until heated. Transfer the pan to a cool burner. 5. In a bowl, make a paste of flour and 2 Tbsp. water. Wrapped in a damp towel, microwave tortillas about 1 minute, until warm and flexible. Place tortillas on a work surface and pile rice, chorizo-bean mixture, and cheese across the center of tortillas. Spread edges of the tortillas with flour paste, one at a time, then tightly wrap top and bottom of tortilla over filling and press forcefully to seal. Spread ends of tortilla with paste and fold into center, pressing to seal. 6. Place several layers of paper towels on a platter; set aside. Place a rack on a rimmed baking tray, and put that in a 200° Fahrenheit oven. Warm 3 cups of oil to 325° in a Dutch oven or large pot. 7. Slide 2 chimichangas at a time, seam side down, into oil and fry until medium brown, about two minutes on each side. Scoop them onto a layer of paper towels to drain. Keep the cooked chimichangas warm in the oven. 8. Repeat with the last two chimichangas. Adjust the heat as necessary to ensure that the oil stays between 300° and 325° Fahrenheit. These are especially delicious with Mexican crema.

Chapter 9: Entrées: Enchiladas and Casseroles Chicken Enchiladas in Red Sauce Makes 4 to 6 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Corn tortillas (twelve 6”) Sharp cheddar cheese (12 oz., shredded, 3 cups, divided) Jarred jalapeños (o.25 cups, chopped) Cilantro (chopped, 0.5 cups) Water (1 cup) Tomato sauce (two 8 oz. cans) Boneless, skinless chicken thighs (1 lb., trimmed, cut into 0.25” wide strips) Coriander (2 tsp.) Sugar (2 tsp.) Salt (0.5 tsp.) Cumin (2 tsp.) Garlic (3 cloves, minced) Chile powder (3 Tbsp.) Onion (1, diced) Vegetable oil (0.25 cup, divided)

What to Do: 1. Prepare a medium-sized saucepan to warm two tablespoons of oil using the med-high temperature setting until it’s shimmering. Sauté the onion about 6 minutes, until softened. Mix in chile powder, garlic, cumin, salt, sugar, and coriander and cook about ½ minute, until aromatic. Fold in the chicken, turning to coat with spices. Pour and mix in the water and tomato sauce. Let it simmer, for about 8 minutes, until the chicken is at least 165°F in center. 2. Drain mixture through a fine-meshed strainer, pressing to get as

3.

4.

5. 6.

much sauce out of the onion and chicken as possible. Set sauce aside and put the chicken mixture in a bowl; refrigerate 20 minutes. Stir in cilantro, jalapeños, and 2.5 cups cheese. Spread 0.75 cups sauce in a 9x13” baking pan. Brush tortillas with 2 Tbsp. of oil on both sides, stack them, and wrap them in a damp towel. Place them on a plate and microwave for about 1 minute, until warm and flexible. Spread 0.33 cups of chicken filling across the middle of a tortilla, then tightly roll place in the baking dish with the seam side facing downward. Continue the procedure with the rest of the tortillas, arranging them in two columns across the dish’s width. Top tortillas with remaining sauce, covering completely, then top sauce with remaining cheese. Grease a piece of foil and tightly cover the dish with it, greased side down. Bake at 450°F until cheese melts and enchiladas are hot throughout (15-20 min.). Let them cool for about five minutes, then serve.

Chicken Enchiladas Verdes Makes 4 to 6 servings What to Use: ● Scallions (2, sliced thin) ● Corn tortillas (twelve 6”) ● Monterey Jack/Pepper Jack cheese (8 oz., shredded, 2 cups, divided) ● Cilantro - chopped (0.5 cups) ● Salt ● Fresh ground black pepper ● Sugar (1 tsp., plus more as needed) ● Poblano chiles (3, stems and seeds removed, halved lengthwise) ● Tomatillos (1.5 lbs., husks and stems removed, rinsed, dried, cut in half) ● Boneless, skinless chicken breasts (1 lb., trimmed) ● Chicken broth (1.5 cups) ● Garlic (3 cloves, minced, divided) ● Cumin (0.5 tsp.) ● Onion (1, diced) ● Vegetable oil (3 Tbsp., divided) What to Do: 1. Use a medium-sized saucepan to warm 2 tsp. oil using the medium-temperature setting until it’sshimmering. Sauté the onion until golden, about 7 minutes. Add cumin and two cloves of garlic to sauté until aromatic (½ minute). Mix in the broth. Wait for it to boil at a simmer. 2. Then, add the chicken, burying it in the sauce. Lower the temperature setting to med-low, cover, and continue cooking until the chicken is at 160°F throughout, about 10 to 15 minutes, turning chicken once during cooking. Let chicken cool on a plate, then shred; refrigerate for 20 minutes. Set aside 0.25 cups cooking liquid for the sauce. Throw the rest away.

3. Heat broiler with rack 6” away from the heating element. Mix tomatillos and poblanos with 1 tsp. oil, then arrange cut side down on a rimmed baking sheet lined with foil. Broil until becoming soft and blackened, about 5 to 10 minutes. Transfer the poblanos to a bowl, cover with foil, and let steam about 10 minutes until the skin easily slides off. Scrape off the loosened poblanos skins with a vegetable peeler, knife, or metal spoon. 4. In a food processor, combine broiled tomatillos with juices, poblanos, 0.25 cups reserved cooking liquid, sugar, 1 tsp. salt, and remaining garlic. Process in about eight pulses, until it is a chunky sauce. Add salt, pepper, and sugar to taste. In a bowl, mix the chilled chicken, cilantro, and 1.5 cups cheese. You can add additional pepper and salt if desired. 5. Spread the bottom of a 9x13” dish with 0.75 cups tomatillo sauce. With 2 Tbsp. of oil, brush tortillas on both sides, stack them, and wrap them in a damp towel. Place them on a plate and microwave for about 1 minute, until warm and flexible. 6. Spread 0.33 cups of chicken filling across the middle of a tortilla, then tightly roll and arrange them in the baking dish with the seam side facing downward. 7. Continue the layering process with the rest of the tortillas, arranging them in two columns across the dish’s width. 8. Top tortillas with remaining sauce, covering completely, then top sauce with remaining cheese. Grease a piece of foil and tightly cover the dish with it, greased side down. Bake at 450°F for about 15 to 20 minutes, until cheese melts and enchiladas are hot throughout. Let cool for 5 minutes. Sprinkle with scallions, and serve.

Beef Enchilada Casserole Makes 8 to 10 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Salt Fresh ground black pepper Hot sauce (1 Tbsp.) Cilantro (chopped, 0.5 cups) Jalapeños (3, stems and seeds removed, minced, divided) Colby Jack Cheese (1 lb., shredded, 4 cups, divided) Tomato sauce (three 15 oz. cans) Cumin (1 tsp.) Chile powder (2 Tbsp.) Garlic (8 cloves, minced) Onions (2, diced) Vegetable oil (2 Tbsp.) Ground beef (2 lbs., 85% lean) Beef broth (1.5 cups, divided) Ro-Tel tomatoes (one 10 oz. can) Corn tortillas (twenty 6”)

What to Do: 1. Grease a 9x13” baking pan; set aside. In a 12” nonstick skillet using the med-high temperature setting- toast the tortillas one at a time, about 20 seconds per side, until light brown. Stack tortillas, wrap them with a dish towel and put them on a plate. 2. Shred eight toasted tortillas and place them in a food processor with tomatoes and their juice. Add 0.75 cups broth and purée until smooth, then transfer purée to a bowl. 3. Toss the beef into a ‘now-empty’ skillet and simmer it using the med-high temperature setting, breaking it up as it cooks. Simmer it for five minutes or until no longer pink. Drain meat well, then mix it into tortilla mixture. 4. In the empty skillet, cook oil and onions using the medium heat

until softened (5 min.). Add in the garlic, chile powder, and cumin. Sauté them forabout ½ of a minute, until aromatic. Pour in the tomato sauce and 0.75 cups broth; simmer about 6 minutes, until thickened slightly. Place the thickened sauce in a bowl. 5. Add 1.5 cups cheese, half of the jalapeños, cilantro, hot sauce, and half of the tomato sauce mixture to the beef mixture. Sprinkle with pepper and salt if desired. 6. Arrange six tortillas in the prepared baking pan, overlapping the edges as necessary. Top tortillas with beef mixture, then cover that with the remaining six tortillas. Cover the tortillas with the remainder of the tomato sauce mixture and bake at 450°F for about ½ hour or until it’sbubbly around the edges. Top with 2.5 cups cheese and remaining jalapeños; bake until cheese browns, another 15 to 20 minutes. Cool for 20 minutes, then serve.

Chiles Rellanos Casserole Makes 6 to 8 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Egg whites (2, large) Skim milk (0.75 cups) Flour (0.5 cups) Monterey Jack cheese (10 oz., shredded, 2.5 cups) Ro-Tel tomatoes (one 10 oz. can) Salt (1.25 tsp., divided) Black pepper - freshly cracked (0.75 tsp., divided) Cumin (2 tsp.) Cayenne pepper (0.25 tsp.) Dried oregano (1 tsp.) Garlic (2 cloves, minced) Poblano chiles (4, stems and seeds removed, chopped) Ground beef (2 lbs., 90% lean) Onion (1, diced) Vegetable oil (1 Tbsp.)

What to Do: 1. Drain the can of tomatoes and set it aside. In a 12” nonstick skillet, warm the oil using the medium temperature until it’s shimmering. Sauté the onion until softened ( 5 min.). 2. Stir in the beef; break it up while cooking about 8 to 10 minutes, until browned. Transfer the beef to drain on paper towels, leaving two tablespoons of grease in the skillet and discarding the rest. 3. Cook the poblanos in the fat using the med-high temperature setting until browned (about 8-10 min.). Add in the beef mixture, cayenne, cumin, garlic, oregano, 0.5 tsp. pepper, and 0.75 tsp. salt. Cook about 30 seconds, until aromatic. Mix in tomatoes and cook another 1 minute, until dry. Turn off heat and place the skillet on a cold burner. Mix in 2 cups cheese,

then spread mixture evenly in a 9x13” baking dish. 4. Blend the flour with 0.5 tsp. salt and 0.25 tsp. pepper in a medium bowl. Gradually stir in milk until smooth. With a stand mixer’s whisk beater, whip egg whites on medium-low about 1 minute, until foamy. On medium-high speed, beat another 3 minutes, until firm peaks form. Gently mix 1/3 of the egg whites into the seasoned flour. Then, one spoonful at a time, fold in the remaining egg whites until mixed. 5. Pour batter over the beef mixture as evenly as possible. 6. Bake at 450°F until the topping is puffy and just beginning to turn golden or about 15 minutes. Top with 0.5 cups cheese and bake until golden (10 min.). Cool it on a wire rack for ten minutes, then serve.

Tamale Pie Makes 6 to 8 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Shredded Monterey Jack cheese (1 cup) Coarse cornmeal (0.75 cups) Water (2.5 cups) Corn (frozen or fresh, 1 cup) Black beans (one 15 oz. can, rinsed) Diced tomatoes (one 14.5 oz. can) Garlic (2 cloves, minced) Oregano (minced, 1 Tbsp. or 1 tsp. dried) Chile powder (2 Tbsp.) Fresh ground pepper Salt Jalapeño (1, stem and seeds removed, minced) Onion (1, diced) Ground beef (1 lb., 90% lean; or use ground pork or turkey) Vegetable oil (3 Tbsp., divided)

What to Do: 1. In a 12” skillet using the med-high temperature setting, warm 1 Tbsp. oil until it begins to smoke. Cook beef, breaking it up, about 5 minutes, until starting to brown. Add onion, jalapeño, and 0.25 tsp. salt; cook about 5 minutes, until softened. Mix in chile powder, oregano, and garlic; cook about 30 seconds, until aromatic. Add beans, tomatoes with juice, and corn. Simmer until most of the juice has cooked off (3 min.). Transfer the pan to a cool burner and add the pepper and salt as desired. 2. In a large saucepan, heat water to boiling. Add 0.25 tsp. salt, then slowly add the cornmeal while stirring to prevent clumping. Cook it using medium temperature, constantly stirring, until the mixture begins to thicken (3 min.). Mix in 2 Tbsp. oil.

3. Add cheese to beef mixture and place it in a 12 cup baking dish. Spread the cornmeal mixture over the beef mixture, sealing it against the edges of the pan. Top the dish with foil and bake it at 375° Fahrenheit until filling is hot and the crust is set, about 30 minutes. Allow to rest for 10 minutes, then serve.

Chapter 10: Entrées: Beef, Chicken, Pork, and Seafood Pork Tenderloin with Garlic Sauce Makes 4 servings What to Use: ● Unsalted butter (0.25 cups, 2 oz., 0.5 sticks, cut into 4 pieces and chilled) ● Freshly chopped chives (1 Tbsp.) ● Cilantro (chopped, 0.25 cups) ● Freshly squeezed lime juice (3 Tbsp., from 2 limes) ● Red pepper flakes (0.25 tsp.) ● Light brown sugar (packed, 2 tsp.) ● Water (2 Tbsp.) ● Garlic (10 cloves, minced to paste) ● Vegetable oil (2 Tbsp., divided) ● Salt ● Fresh ground black pepper ● Pork tenderloins (two, 12 to 16 oz., trimmed) What to Do: 1. Warm the oven at 400° Fahrenheit. 2. Pat the pork tenderloins dry using several paper towels. Lightly dust them with a portion of pepper and salt. 3. Prep a 12” skillet using the med-high temperature setting to heat 1 Tbsp. oil until it begins to smoke. Brown the tenderloins on all sides, about 10 minutes. 4. Prepare on a rimmed baking tray and roast the pork for about 12-16 minutes, turning once, until it is 145° throughout. 5. As soon as the pork begins roasting, mix 1 Tbsp. oil with garlic and water in the now-empty skillet, scraping up bits of pork that stuck to the skillet. Vigorously stir until it stops sizzling,

about 2 minutes. Over low heat, cook, often stirring about 8-10 minutes, until the garlic is sticky. Transfer it from heat. 6. Place the tenderloins on a working surface, such as a carving board. Cover the meat with a tent of foil. Let sit for 5 to 10 minutes. Place the sugar and pepper flakes in the skillet and cook on medium heat about 1 minute, stirring until sugar dissolves. Add cilantro, lime juice, and chives; simmer 1 to 2 minutes. Mix in any pork juices left in the baking sheet and simmer for 1 minute. Take the skillet off of the heat and add the butter, one piece at a time. Add salt and pepper to taste. 7. Slice tenderloins into 0.5” slices. Place the meat on serving plates and top with sauce. Serve.

Beef Empanadas Makes 16 Empanadas What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Water (1 Tbsp. plus 1 tsp., room temperature, divided) Fresh ground black pepper Salt (2 tsp., divided) Cumin (0.5 tsp.) Chile powder (1 to 2 Tbsp.) Chipotles in adobo sauce (2 to 3 chiles, minced) Adobo sauce (from canned chipotles; 1 Tbsp.) Cloves of garlic (2) Onion (0.5) Vegetable oil (1 Tbsp.) Ground beef (1 lb.) Egg (3 small, divided) Monterey Jack or Mozzarella cheese (4 oz., shredded, 1 cup) White or apple cider vinegar (1.5 Tbsp.) Water (0.5 cups, ice-cold) Butter (6 oz., 1.5 sticks, cut into 0.5” chunks, chilled) Flour (3.25 cups)

What to Do: 1. Mix 1.5 tsp. salt with flour. Add butter, and break it up with your fingers until the mixture is coarse crumbs with a few chunks of butter in it. 2. Combine two eggs, vinegar, and ice water in a large mixing container. Add to the flour mixture and roughly blend with a fork. 3. Dump the mixture out onto a work surface but don’t knead, just pat it into a ball. Wrap it in plastic and pop it into the fridge to chill for at least 2 hours. 4. Prepare a skillet to sauté the onion in oil using the med-high temperature until softened. Add beef and cook until no longer pink. Drain grease if desired. 5. Mince and toss in thegarlic, and sauté the mixture for another minute. Mix in chipotles, adobo sauce, chile powder, cumin, 0.5 tsp. salt and pepper. Add one tablespoon of water and simmer over medium heat, stirring often. 6. Prepare a work surface with a dusting of flour. Also, use a floured rolling pin to roll out a quarter of the chilled dough at a time to a thickness of 0.25”. Use a biscuit cutter to cut 4” circles of dough and place on a greased baking sheet. Place 1 to 2 Tbsp. of the beef mixture on each dough circle and top it with cheese. Lift both edges of each dough circle and pinch together, then use a fork to seal edges more firmly. Whisk 1 tsp. of water with an egg and brush the egg mixture over the empanadas. 7. Bake at 400° Fahrenheit until light brown (20-25 min.). Let cool a couple of minutes, then serve.

Carne Asada Makes 4 to 6 servings What to Use: ● ● ● ● ●

Lime wedges (for serving) Garlic (1 clove, peeled and smashed) Skirt steak (one 2 lb. steak, trimmed) Cumin (0.75 tsp.) Salt (2 tsp.)

What to Do: 1. Cut the steak along the grain into four equal pieces, then pound the pieces to 0.25” thick. Mix salt and cumin and evenly sprinkle over both sides of the meat. Place a wire rack set on a rimmed baking sheet, then place the steaks on the rack. Chill, uncovered, for at least 45 minutes or as much as 24 hours. 2. If using a charcoal grill, cut off the bottom of a disposable foil 9x13” roasting pan, discard bottom, and keep pan collar. Open the bottom vent of the grill all the way. Fill a large chimney starter with six quarts of charcoal briquettes, then set it alight. When the top briquettes have burned to ash on top, place the collar of roasting pan over bottom vents, in the center of the grill, and fill the collar with coals. With the cooking grate in place, cover the grill and open the lid vent all the way. Heat the grill for around five minutes. 3. If using a gas grill, heat the grill with all of the burners on the high setting, covered, for about 15 minutes, until hot. 4. Place stakes on the grill (or over coals). Cook, uncovered, about 2 to 4 minutes per side until meat browns and is 130° Fahrenheit in the center (for medium steak). Place steaks on a carving board and let rest for 5 minutes covered in foil. 5. Rub garlic all over one side of steaks. Slice steaks into 0.25” slices, slicing against the grain. 6. Serve with lime wedges.

Serve with sides of your choice, including warm tortillas, Mexican rice, refried beans, and salsa.

Chicken Adobo Makes 4 servings What to Use: ● ● ● ● ● ● ● ● ● ● ●

Cilantro (1 Tbsp.) Molasses (3 Tbsp.) Onion (1) Vegetable oil (2 Tbsp., divided) Trimmed chicken thighs (1.5 lbs.) Freshly cracked black pepper & salt Instant espresso powder (1.5 tsp.) Dried oregano (2 tsp.) Chipotle chiles canned in adobo sauce (3 Tbsp.) Garlic (3 cloves, minced) Diced tomatoes (one 14.5 oz. can)

What to Do: 1. Trim and dice the chicken into two-inch pieces. Pat them dry using a batch of paper towels. 2. Mince the garlic, chiles, and cilantro. Dice the onion. 3. Drain the tomatoes. Blend the tomatoes until mostly smooth using a food processor. In a bowl, mix the garlic, chipotle, oregano, espresso powder, 0.5 tsp. salt, and 0.25 tsp. pepper. Thoroughly coat chicken pieces with garlic mixture. 4. In a 12” nonstick skillet, warm one tablespoon of oil using the medium-high temperature setting until it starts to smoke. Cook the chicken until both sides are golden (6 min.). Place on a plate. 5. In the skillet used for the chicken, heat 1 Tbsp. oil using the medium temperature setting until it’sshimmering. Cook the onion for six to eight minutes, until softened and golden brown. Add molasses, tomatoes, and chicken with any juices that have drained onto the plate. Cover and simmer about ten minutes, until the sauce has thickened and the chicken is 175°

Fahrenheit. 6. Place chicken on a plate and cover with foil. Let sit for five to ten minutes. Mix in pepper and salt as desired to the sauce and pour it over the chicken. Garnish with cilantro and serve.

Mexican-Style Shrimp and Lime Ceviche Makes 4 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Tostadas (4) Avocado (1, pitted and sliced) Hot sauce Salt Fresh ground black pepper Worcestershire sauce (0.25 cups) Lemon juice (from 1 lemon) Lime juice (1.25 cups, divided) Cilantro (0.5 bunch, diced) Jalapeño (1, diced) Tomatoes (3, diced) Cucumber (1 medium, diced) Red onion (0.5, diced) Shrimp (deveined, one lb., raw)

What to Do: 1. Toss the shrimp with 1 cup lime juice into a large mixing container. Refrigerate, covered, until shrimp are mostly pink, at least one hour. 2. In a medium bowl, mix the onion, cucumber, tomatoes, jalapeño, and cilantro until combined. Drain the shrimp and mix them with the vegetables. 3. Stir in the Worcestershire sauce, pepper, salt, lime- and lemon juice. 4. Mix well and serve on tostadas with avocado and hot sauce to taste.

Shrimp Fajitas Makes 4 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Mexican crema (0.5 cups) Flour tortillas (twelve 6”, warmed) Cilantro (minced, 0.25 cups) Red onion (1 large, halved and thinly sliced) Water (2 Tbsp.) Red bell peppers (2, stems and seeds removed, thinly sliced) Shrimp (1.5 lbs. medium-large, 31 to 40 per lb., peeled, shelled, and deveined) Cayenne pepper (a pinch) Salt Fresh ground black pepper Cumin seeds (1 tsp., divided) Chipotle chile - canned in adobo sauce - minced (1 tsp.) Garlic (4 cloves, peeled and smashed) Sugar (1 tsp.) Vegetable oil (6 Tbsp., divided) Lime juice (2 Tbsp.) Lime wedges (for serving)

What to Do: 1. Use a large mixing container to combine thelime juice, 3 Tbsp. oil, sugar, 0.5 tsp. pepper, garlic, chipotle, 1 tsp. salt, 0.5 tsp. cumin seeds, and cayenne. Mix in shrimp, coating thoroughly. Refrigerate, covered, for 30 minutes. 2. Prep a 12” nonstick skillet using the med-high temperature setting to warm 1 Tbsp. of oil until it shimmers. Stir in bell peppers, water, 0.5 tsp. salt, onion, 0.5 tsp. cumin seeds, and cook about 8 minutes, until onion browns and peppers soften. Place in a serving bowl and salt and pepper to taste. 3. Remove garlic from shrimp marinade and throw it away. Using

paper towels, carefully wipe out the skillet, add 1 Tbsp. oil and heat it using the high-temperature setting until the oil begins to smoke. 4. Arrange about half of the shrimp (single-layered) in the pan and cook 1 to 2 minutes, until ‘spotty’ brown and the edges are pink. Remove from heat and use tongs to flip each shrimp. Cover and let sit on a cold burner about 1 to 2 minutes, just until cooked. Put the shrimp in mixing container, placing a layer of plastic or foil over it to keep it fresh. Repeat with remaining shrimp and another tablespoon of oil. 5. Toss cilantro with shrimp and serve with cooked vegetables, warm tortillas, crema, and lime wedges.

Quicker Chicken Poblano Mole Makes 4 to 6 servings What to Use: ● Bone-in chicken pieces (3.5 lbs., split breasts, thighs, or legs, skin removed, trimmed, patted dry with paper towels and salted and peppered to taste) ● Sugar ● Salt ● Fresh ground black pepper ● Sesame seeds (2 Tbsp., plus more for garnish, toasted) ● Almond butter (0.25 cups) ● Raisins (0.25 cups) ● Chicken broth (2 cups) ● Diced tomatoes (one 14.5 oz. can) ● Garlic (2 cloves, minced) ● Mexican, bittersweet, or semisweet chocolate (1 oz., coarsely chopped) ● Ground cloves (a pinch) ● Ground cinnamon (0.5 tsp.) ● Vegetable oil (3 Tbsp.) ● Onion (1, diced) ● Dried chipotle chile (0.5, stems and seeds removed, torn into 0.5” pieces, 1 scant Tbsp.) ● Dried ancho chiles (2, stems and seeds removed, torn into 0.5” pieces, 0.5 cups) What to Do: 1. In a 12” skillet using medium heat, toast the anchos and chipotles 2 to 6 minutes, often stirring, until aromatic. Place on a plate. In the now-empty skillet, cook onion in oil using the med-high temperature setting until softened (6 min.). Add toasted chiles, cinnamon, cloves, and chocolate; cook about 2 minutes, until chocolate is melted and bubbly. Toss in the

2.

3. 4.

5.

garlic and cook for about½ of a minute, until aromatic. Drain the diced tomatoes, then stir them in. Mix in the broth, raisins, 2 Tbsp. sesame seeds, and almond butter. Wait for it to boil. Adjust the temperature setting to medium and gently simmer, occasionally stirring, about ten minutes or until slightly thickened and reduced to approximately 2.5 cups. Place mixture in a blender and process about 20 seconds, until smooth. Add salt, pepper, and sugar to taste. Arrange the chicken in a shallow baking dish, in a single layer, and cover with mole sauce. Turn chicken to coat evenly with sauce. Bake at 400°F, uncovered, for 35 to 45 minutes, until chicken breasts are 160°F throughout, and thighs and legs are 175°F. Transfer the dish to the countertop and cover with foil. Let cool for five to ten minutes, then garnish with sesame seeds and serve.

Traditional mole takes several hours- or even days- to complete. This version is, as the name suggests, a quicker mole.

Chapter 11: Meatless Entrées Chile Rellenos Makes 6 servings What to Use: ● ● ● ● ● ● ●

Salsa (2 cups, any variety) Salt (0.5 tsp.) Flour (0.5 cups) Eggs (3, large, separated) Oil (4 cups) Wooden toothpicks Monterey Jack or Pepper Jack cheese (8 oz., cut into long strips or shredded) ● Poblanos peppers (6, as large as possible) What to Do: 1. Place the oven rack as high as possible and heat the oven to broil. Place the poblanos on a foil-lined baking sheet. Cook them for about five minutes per side, until the skin is blistered and blacked. 2. Remove the poblanos from the oven and cover with foil or plastic wrap to trap the steam. Let them sit for 5 minutes, then rub as much of the skin off as possible. (It’s okay if some remains.) 3. With a knife, cut a slit down the middle of the peppers. Remove the seeds for a milder dish or leave them in for more spice. 4. Carefully stuff the peppers with the cheese. (The peppers will be fragile because of the roasting process, so some may tear. Don’t worry if that happens.) Close the peppers and secure each with 1 to 3 toothpicks (or more if necessary) to ensure the cheese doesn’t leak out while frying.

5. Warm oil in a large saucepan or deep skillet using the med-high temperature setting. Ready a platter or baking sheet with paper towels on which to drain the peppers. 6. As the oil heats, divide the eggs, placing the whites in a large mixing container and the yolks in a smaller dish. Beat the egg whites using an electric mixer until stiff peaks form. Continue to beat the whites on low while adding the yolks one at a time, mixing each thoroughly, creating a fluffy, light, and smooth batter. 7. Combine the salt and flour in a shallow dish. Roll the peppers in the flour, tapping them to remove excess, then dip them in the egg batter and place in the hot oil. Fry the peppers until golden and crispy, 3 to 5 minutes on each side. Only fry as many peppers at a time as you can without crowding them. Place fried peppers on paper towels to drain. Place the peppers on serving plates and remove toothpicks. 8. Serve immediately with salsa.

Mexican Macaroni and Cheese Makes 8 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ●

Manchego cheese (8 oz., shredded, 2 cups, divided) Cheddar cheese (8 oz., shredded, 2 cups, divided) Mozzarella cheese (8 oz., shredded, 2 cups, divided) Whole milk (1 qt., 4 cups) Flour (0.25 cups) Mini elbow macaroni (1 lb.) Salt Fresh ground black pepper Fresh thyme (chopped, 2 tsp.) Ancho powder (2 Tbsp.) Plain, dry bread crumbs (1.5 cups) Shallots (3, minced) Unsalted butter (0.5 cups, 4 oz., 1 stick, divided, plus more for greasing pan)

What to Do: 1. Use a medium skillet over the med-high temperature setting to melt four tablespoons of butter. Sauté shallots for about five minutes, until translucent. Stir in the bread crumbs, ancho powder, thyme, and salt to taste. Set aside. 2. Boil a large pot of salted water. Toss in the macaroni and cook, following package directions, until tender but al dente. Drain. 3. Prepare a large pot usinga med-high temperature setting to melt four tablespoons of butter. Mix in the flour and simmer for one minute, but do not brown. In a slow stream, mix in the milk and bring to a simmer. Adjust the temperature setting to low and cook about ten minutes, often stirring, until the sauce thickens. Stir in 1 cup of each cheese, pepper, and salt as desired. Mix in the pasta and spread in a buttered 9x13” baking dish. 4. Use a medium mixing container, mix the remaining cheeses

and spread over the pasta mixture. Sprinkle bread crumbs over the cheeses and cover the pan with foil. Bake at 350° Fahrenheit for 30 minutes, then bake, uncovered, until the top is golden, about 12 minutes. Serve immediately.

Corn and Poblano Lasagna Makes 6 to 8 servings What to Use: ● Oaxaca or mozzarella cheese (8 oz., shredded, 2 cups) ● No-boil lasagna noodles (twelve 7x3”) ● Poblano chiles (3, charred and peeled, stems and seeds removed, cut in 1” strips) ● Zucchini (1 large, sliced thinly lengthwise) ● White onion (thin-sliced, 0.5 cups) ● Salt ● Fresh ground black pepper ● Thyme (chopped, 1 tsp.) ● Heavy cream (1.5 cups) ● Fresh corn kernels - (2 ears - or thawed from frozen) ● Garlic (3 cloves, minced, divided) ● Unsalted butter (3 Tbsp., divided) What to Do: 1. Warm the oven at 350° Fahrenheit. 2. Prep a medium-sized saucepan using the medium temperature setting to melt one tablespoon of butter. 3. Sauté two cloves of minced garlic for one minute. Add the corn and cook for another five minutes. Stir in the cream and thyme and continue cooking using the med-low setting for five minutes. 4. Remove the pan from the hot burner to slightlycool, then purée in a blender until it’s creamy smooth. Salt and pepper to taste. 5. In a small skillet using the medium temperature setting, melt 2 Tbsp. butter. Add the onion and simmer for five minutes, until translucent. Stir in the third clove of garlic, minced, and cook for one minute. Add the zucchini and poblano strips and cook for five minutes. Season with salt and pepper to taste. 6. Spread one-quarter of the corn mixture in an 11x8” baking pan.

Top the corn mixture with three lasagna sheets. Repeat this process three more times. Bake for about 50 minutes until pasta cooks. Let rest for 15 minutes, then serve.

Vegetarian Mexican Casserole Makes 8 servings What to Use: ● Tortilla chips (for serving) ● Sour cream (for serving) ● Mexican or Pepper Jack cheese (2 oz., shredded, 0.5 cups, plus more for serving) ● Salt (1 tsp.) ● Cayenne (0.25 tsp.) ● Chile powder (1 tsp.) ● Cumin (1 Tbsp.) ● Cream cheese (2 Tbsp.) ● Fresh lime juice (from 1 lime) ● Enchilada sauce (8 oz.) ● White rice (cooked, 4 cups) ● Black beans (one 15 oz. can) ● Diced fire-roasted tomatoes (one 14 oz. can) ● Corn (thawed from frozen, 1 cup) ● Olive oil (1 Tbsp.) ● Red bell pepper (1, diced) ● Garlic (8 cloves, minced) ● Red onion (1 medium, diced) What to Do: 1. In a large pot or Dutch oven over medium-high heat, cook the onion, garlic, and bell pepper in the olive oil until the onion becomes soft, about 10 minutes. 2. Drain the black beans and tomatoes. Add the corn and tomatoes to the pan and cook, often stirring (3 min.). Add the black beans, rice, enchilada sauce, lime juice, cream cheese, chile powder, cumin, cayenne, 0.5 cups cheese, and salt. Cook, stirring, until the cheese is melted and smooth. 3. Serve, topped with additional cheese and sour cream, with

tortilla chips on the side.

Eggplant Tostadas Makes 6 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Cilantro (chopped, 2 Tbsp., for garnish) Monterey Jack cheese (2 oz., shredded, 0.5 cups) Cheddar cheese (2 oz., shredded, 0.5 cups) Taco seasoning (1 tsp.) Avocado (1, cubed) Lime juice (from 1 lime) Corn (thawed from frozen, 0.5 cups) Tomato (1, diced) Black beans (one 14 oz. can, rinsed) Mexican rice (2 cups, optional) Freshly cracked black pepper Olive oil (2 Tbsp.) Salt Eggplants (2, large, cut into 0.25” rounds)

What to Do: 1. Place paper towels on a rimmed baking sheet. Place the eggplant slices on top and heavily salt both sides to draw out the moisture. Let rest for 30 minutes, then wipe off excess salt. 2. Coat eggplant with oil and sprinkle with pepper. Bake at 400°F 25 to 30 minutes, until crispy. 3. In a large bowl, mix rice, black beans, tomato, corn, lime juice, avocado, taco seasoning, pepper, and salt to your liking. Spoon the mixture onto the eggplant and top with cheese. 4. Set a timer to bake for another five minutes until the cheese melts. Garnish using the cilantro and serve.

Roasted Black Bean Enchiladas with Poblanos Makes 4 to 6 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Corn tortillas (twelve 6”) Monterey Jack cheese (8 oz., shredded, 2 cups, divided) Black beans (one 15 oz. can, rinsed, half smashed smooth) Cumin (0.5 tsp.) Chile powder (1 tsp.) Coriander (0.5 tsp.) Salt Fresh ground black pepper Lime juice (1 Tbsp.) Sugar (1 tsp.) Garlic (4 cloves, minced, divided) Vegetable broth (0.33 cups) Cilantro leaves (1 cup, divided) Onions (2, diced, divided) Heavy cream (0.25 cups) Vegetable oil (0.25 cups plus 1 tsp., divided) Poblano chiles (4, halved lengthwise, stems and seeds removed) Tomatillos (1 lb., husks and stems removed, rinsed, dried, and cut in half)

What to Do: 1. Heat broiler with rack 6” from the heating element. In a bowl, mix tomatillos and poblanos with 1 tsp. oil, then place the cut side down on a rimmed baking sheet lined with foil. Broil 5 to 10 minutes, until vegetables are blackened and starting to soften. Place the poblanos in a bowl and cover with foil for about 10 minutes. Peel skins off. Use the back of a spoon to remove as much skin as possible. Chop tomatillos and poblanos into 0.5” pieces. 2. In a blender, combine tomatillos, cream, 1 cup onion, 0.5 cups cilantro, broth, 1 Tbsp. oil, half of the garlic, sugar, lime juice,

and 1 tsp. salt; blend about 2 minutes, until smooth. Add salt and pepper to taste. 3. In a 12” skillet over medium heat, heat 1 Tbsp. oil until shimmering. Cook the remaining onion for about 6 minutes, until softened. Add in the coriander, chile powder, cumin, the remaining garlic, seasoning with salt, and pepper as desired; cook about ½ of a minute, until aromatic. Stir in the whole and mashed beans and poblanos, and cook about 2 minutes, until hot throughout. Place in a large bowl to cool a little, then stir in 1 cup cheese, 0.5 cups tomatillo purée, and 0.5 cups cilantro. Add pepper and salt as desired. 4. Place a third of the tomatillo purée in a 9x13” baking pan. Brush both sides of tortillas with 2 Tbsp. oil, stack, and wrap in a damp towel. Place on a plate and microwave for about 1 minute, until flexible and warm. With one tortilla at a time, spoon 0.25 cups of the bean and cheese mixture across the center. Roll tightly and place seam side down in the baking dish, in 2 columns across the pan. 5. Top the tortillas with the remaining sauce and 1 cup of cheese. Grease a piece of foil and spread it tightly over the pan. Bake at 400°F for 15 to 20 minutes, until the cheese melts and enchiladas are hot in the center. Cool for 5 minutes, then serve.

Chapter 12: Slow Cooker Entrées Shredded Pork with Red Chile Sauce Makes 20 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ●

Vegetable oil (1 Tbsp.) Flour (1 Tbsp.) Onion powder (1 tsp.) Dried California chiles (4, stems and seeds removed, rinsed and dried) Fresh ground black pepper (0.5 tsp.) Salt (1.25 tsp., divided) Chile powder (2 tsp., divided) Cumin (2 tsp., divided) Dried oregano (1.5 tsp., divided) Garlic (4 cloves, divided) Dried bay leaf (1) Onion (1 large, diced) Pork loin shoulder or butt (1.5 lbs.)

What to Do: 1. In a slow cooker, combine the pork, onion, bay leaf, two cloves garlic, 0.5 tsp. dried oregano, and 0.5 tsp. black pepper. Also, add 1 tsp. each of the cumin, chile powder, and salt. Cover with water. Cook on low for 8 hours. Drain, reserving the broth. Shred the meat. 2. For the sauce, combine the chiles with 2 cups of pork broth. Simmer for 20 minutes, then pour into a blender with 1 tsp. dried oregano, two cloves garlic, 1 tsp. cumin, onion powder, and 1 tsp. chile powder. Blend the mixture until smooth, and pour through a strainer. Discard solids and set purée aside. 3. Place oil in the saucepan used to cook chiles over medium heat.

Add flour and 0.25 tsp. salt; stir for 1 minute. Add the strained chile sauce purée and cook for 10 minutes, stirring occasionally. Combine sauce and shredded pork. An excellent filling for tamales, tacos, and burritos, it is also delicious spooned over rice.

Chipotle Chicken Bowls Makes 6 servings What to Use: ● ● ● ● ● ● ● ●

Cooked rice (6 cups, any variety you prefer) Chicken breasts (3) Fresh lime juice (from 1 lime; about 2 Tbsp.) Cumin (2 tsp.) Dried oregano (2 tsp.) Olive oil (2 Tbsp.) Ancho chile powder (1 Tbsp.) Chipotle pepper canned in adobo sauce (1 pepper and 1 Tbsp. sauce) ● Garlic (minced, 1 Tbsp.) ● White onion (o.5) What to Do: 1. Chop the chicken into bite-sized pieces while removing all skin and bones. 2. Use a food processor to combine everything except the chicken and rice; blend until smooth. 3. Place the chicken and blended sauce in a slow cooker. Set the timer for eight to ten hours using the low setting until the chicken is tender. 4. Place rice in serving bowls and top with chicken. Serve topped with any ingredient you like, such as cilantro, cheese, guacamole, salsa, or diced onion, avocado, or tomato.

Lamb Tacos with Chiles Makes 6 servings What to Use: ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

Mexican rice (for serving) White onion (diced, for serving) Cilantro (chopped, for serving) Corn tortillas (twelve 6”, warmed) Vegetable shortening or lard (o.25 cups) Boneless lamb stew meat (4 lbs., or lamb shoulder, cut into 1.5” pieces) Red achiote paste (2 Tbsp.) Water (0.25 cups) Vegetable oil (1 Tbsp.) White vinegar (0.33 cups) Onion (0.25, minced to a pulp) Garlic (6 cloves, minced very fine) Ground cinnamon (0.25 tsp.) Dried marjoram (1 tsp.) Dried bay leaves (2) Whole cumin seeds (0.5 tsp.) Whole black peppercorns (0.5 tsp.) Allspice berries (2) Whole clove (1) Ancho chiles (5, stems and seeds removed) Guajillo chiles (5, stems and seeds removed)

What to Do: 1. Warm the oven to reach 350°Fahrenheit. 2. Toss the chiles on a baking tray and roast for 15-20 minutes, until crisp and dry. Cool completely, then grind in a spice grinder or food processor and place in a medium bowl. 3. Use a small-sized skillet using the medium-temperature setting to toast the clove, allspice, peppercorns, cumin, and bay leaves

until aromatic. Cool completely and grind. Mix the clove mixture to the chile mixture. Add the marjoram, cinnamon, garlic, onion, vinegar, oil, water, and achiote paste, stirring into a thick paste. Mix in the lamb, rubbing the spices into the meat. 4. Use the lard or shortening to coat the bottom and 2” up the sides of a five-quart slow cooker. Place two 24” of foil into the slow cooker, crossed so that the entire crock is covered and the excess foil extends over the sides. 5. Put the lamb and marinade in the slow cooker. Fold the inner piece of foil over the top and roll it down, so it is 1” above the food. Repeat with the outer foil, creating a tight packet. Cover with the slow cooker lid and set the timer for six hours using the low-temperature setting. 6. Place the hot lamb mixture on the warm tortillas, top with cilantro and onion, and serve rice on the side.

Costillas (Pork Rib Tips) Makes 6 servings What to Use: ● ● ● ● ● ● ●

Corn tortillas (twelve 6”, warmed) Salt (2 tsp.) Tomatillos (4, husked, rinsed, and dried) Garlic (minced, 0.33 cups) White onion (0.5, diced) Roma tomatoes (2 large, diced) Costillas (4.5 lbs., cut into 3” pieces)

What to Do: 1. In a blender, purée tomatoes, onion, garlic, tomatillos, and salt until smooth. Place the tortillas in a five-quart slow cooker and cover with tomato purée. Cover and cook for 6 hours on low. 2. Serve hot with warm tortillas.

Chapter 13: Traditional Holiday Favorites Mexican Wedding Cookies Makes 36 Cookies What to Use: ● ● ● ● ● ●

Walnuts or pecans (chopped, 0.75 cups) Salt (0.25 tsp.) Flour (sifted, 2.25 cups) Vanilla (1 tsp.) Powdered sugar (0.5 cups, plus more for rolling) Butter (1 cup, 8 oz., two sticks, room temperature)

What to Do: 1. In a large bowl, mix butter and 0.5 cups powdered sugar until creamy. Mix in vanilla. Stir together the flour and salt in a separate bowl. Slowly mix the flour mixture into the butter mixture. Stir in the nuts. 2. Roll dough into 1.25” balls and place on baking sheets lined with parchment. They don’t spread much, so they can be put relatively close together, with about 1” between cookies. 3. Bake at 400°F until the cookies begin to turn golden (10 min.). 4. Transfer the pan to the countertop and cool until warm, but not hot. Roll them in powdered sugar and arrange on a wire rack to cool completely. Then roll in powdered sugar again for a sugar delight.

Mexican Ponche Makes 12 servings What to Use: ● ● ● ● ● ● ● ● ● ●

Dried tamarind pod (1, husk and seeds removed) Dried hibiscus flowers (2 Tbsp.) Cinnamon sticks (4) Whole cloves (6) Piloncillo cone (1, or dark brown sugar, 1 cup) Orange (1, sliced) Pears (2, peeled, cored, and cut into chunks) Red apples (3 large, peeled, cored, and cut into pieces) Guavas (6, peeled and quartered) Water (16 cups)

What to Do: 1. Toss all of the fixings into a large pot. 2. Wait for it to boil, and adjust the temperature setting to medlow, cover, and simmer for 30 minutes. 3. Stir, making sure piloncillo or brown sugar has dissolved. Serve hot, making sure there is some fruit in every cup. Add brandy or rum to serving mugs if desired.

Cochinitos (Gingerbread Piggy Cookies) Makes 25 to 30 Cookies What to Use: ● ● ● ● ● ● ● ●

Powdered sugar (for dusting) Eggs (3 large, lightly beaten, room temperature, divided) Baking soda (1 Tbsp.) Salt (0.5 tsp.) Baking powder (1 Tbsp.) Flour (4.25 cups, plus more for dusting) Honey (2 Tbsp.) Unsalted butter (1 cup, 8 oz., two sticks, cut into small pieces, room temperature, plus more for greasing cookie sheets) ● Cinnamon stick (1, preferably Ceylon) ● Water (0.75 cups) ● Dark brown sugar (firmly packed, 1.75 cups) What to Do: 1. Warm the oven at 375° Fahrenheit. 2. Prepare a medium-sized saucepan using the mediumtemperature setting to bring the brown sugar, water, and cinnamon to a simmer. Simmer using med-low until the brown sugar has dissolved and forms a light syrup, about 15 minutes. Take off of the heat and discard the cinnamon stick. Stir in butter and honey until melted and smooth. 3. Sift and combine the baking powder, flour, baking soda, and salt in a large mixing container. Pour in the syrup mixture and stir with a rubber spatula until well-mixed. Stir in 2 eggs thoroughly to create a very gooey, sticky dough. 4. Line a medium bowl with two long pieces of plastic wrap, crossed, so the container is fully lined, and the ends hang over the edges of the container. Scrape the dough into the plasticlined bowl, cover, and chill at least 2 hours and up to 2 days. 5. Butter two cookie sheets. Dust a work surface and a rolling pin

with flour and place half the dough on the surface. (Cover and chill the remaining half.) Roll dough to 0.25” thickness and cut with 3” cookie cutters. If the mixture becomes too sticky, wrap it in plastic and freeze it about 10 minutes until it stiffens. Place cookies 1” apart on buttered cookie sheets and brush with beaten egg. Bake them until puffy and golden on top, about 8 minutes. Place on a wire rack to cool completely and dust with powdered sugar, if desired. Continue cutting and baking until you have used all the dough. These are soft and fluffy when first baked, but harden as days pass. They will set more quickly if left uncovered. You can cut these in any shape you like if you can’t find traditional piggy cutters.

Mexican Bunuelos Makes 8 Bunuelos What to Use: ● Sugar (0.5 cups) ● Ground cinnamon (1 Tbsp.)

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Vegetable oil (o.25 cups, plus more for frying) Water (0.75 cups, warm) Baking powder (1.5 tsp.) Salt (0.5 tsp.) Flour (2 cups, plus more for dusting)

What to Do: 1. Use a large mixing container to combine two cups of flour with the salt and baking powder. Pour in warm water and 0.25 cups oil; stir until a dough forms. 2. Place the dough on a work surface and knead until elastic and smooth, about 10 minutes. 3. Transfer the dough to a bowl, cover with a towel, and let sit for 30 minutes. 4. Mix the cinnamon and sugar in a shallow plate. 5. Divide the dough into eight pieces and form each part into a ball. Lightly flour a work surface and rolling pin and roll each ball into an 8 to 10” disk. Fill a large skillet or pot with 2” of oil and heat it to 350°F. Fry each dough disk about 1 minute, turning once, until golden on each side. Place on paper towels to drain and dust with a generous amount of the cinnamon and sugar.

Rompope Mexican Eggnog Makes 6 servings What to Use: ● ● ● ● ● ●

Rum (good quality, 1 cup) Egg yolks (8, large, beaten until creamy) Cinnamon (1 stick) Sugar (1.5 cups) Milk (6 cups) Blanched almonds (0.33 cups)

What to Do: 1. In a food processor, process almonds to paste. 2. In a large pot over medium heat, warm the milk, sugar, and cinnamon stick until simmering. Make sure the sugar dissolves, and the mixture is heated, but don’t let it boil. 3. Place on a cold burner to sit for 30 minutes, then mix in the almond paste. Gradually add the egg yolks, stirring constantly, until mixed well. 4. Over low heat, cook the mixture about 8 to 10 minutes, constantly stirring, until the mixture thickens enough to coat a spoon. 5. Cool completely. Stir in the rum and serve.

Chapter 14: Desserts Arroz Con Leche (Rice Pudding) Makes 8 servings What to Use: ● ● ● ● ● ● ● ● ●

Long-grain white rice (1 cup, raw) Raisins (for serving) Ground cinnamon or nutmeg (for serving, to taste) Vanilla extract (0.25 tsp.) Sugar (1 cup) Cinnamon sticks (1 to 3) Salt (a pinch) Water (2 cups) Milk (whole or 2%, 4.25 cups)

What to Do: 1. Combine the rice, cinnamon stick(s), salt, and water in a medium-sized saucepan using the medium-temperature setting. Stirring occasionally, bring to a boil, then cover and adjust the temperature to low. Simmer until most of the water is absorbed (10-12 min.). 2. Mix in the milk and increase temperature setting to med-low and continue cooking, covered, for 10 minutes. 3. Stir in the sugar and vanilla extract and cook, uncovered, on medium heat for about 20 minutes, until pudding is a thick consistency. 4. Remove from heat. Serve warm or cold, topped with ground cinnamon and raisins if desired.

Caramelized Plantains Makes 4 servings What to Use: ● ● ● ● ● ●

Mint (1 sprig, optional) Orange (4 slices, optional) Salt (a pinch, optional) Orange juice (1 Tbsp.) Light brown sugar (0.25 cups) Plantains (2, very ripe, with almost entirely black skins, cut on the bias in 2” slices) ● Coconut or vegetable oil (about 2 Tbsp.) What to Do: 1. In a medium skillet using medium heat, warm just enough oil to cover the bottom of the pan. 2. Sauté plantains, often turning, until golden brown and soft, about 10 to 15 minutes. Add brown sugar and stir about 5 minutes until plantains caramelize. Mix in orange juice and stir until the liquid evaporates, and a glaze forms. 3. Serve topped with salt, orange slices, and mint, if desired. For a special treat, use these in place of bananas in a banana split.

Marbled Pound Cake Makes 10 servings What to Use: ● ● ● ● ● ● ●

Powdered sugar (for dusting, optional) Unsweetened cocoa powder (0.25 cups) Hot water (0.25 cups) Sour cream (0.5 cups) Eggs (4, large, divided) Salt (0.25 tsp.) Baking powder (1 tsp.)

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Sugar (1.25 cups) Vanilla extract (1 tsp.) Flour (1.5 cups, plus more for dusting pan) Unsalted butter (1 cup, eight oz., two sticks, at room temperature, plus more for greasing the pan)

What to Do: 1. Warm the oven at 350° Fahrenheit. 2. Coat a 9x5” loaf pan with butter, then cover the bottom with parchment paper. Butter the paper. Dust the pan with a light coating with flour and set aside. 3. With an electric mixer on med-high speed, beat the butter in a large mixing container for about three minutes, until creamy. Beat in the sugar about two minutes until light and fluffy. Add vanilla and beat about one minute, until well-mixed. 4. In a bowl, whisk the flour, salt, and baking powder. Crack two of the eggs into a separate bowl. On medium-low, beat half of the flour mixture and the two eggs into the butter mixture until well mixed, scraping down sides of the bowl as needed. Mix in the remaining flour mixture and two more eggs. Beat in the sour cream until smooth. Place half of the batter in a different bowl. 5. Mix the hot water and cocoa in a small bowl. (This is a process known as “blooming” the cocoa, which intensifies the flavor.) Mix the cocoa mixture into one of the bowls of batter, blending thoroughly. 6. Spread the plain batter into the prepared pan, then pour the chocolate batter in a straight line down the center. With a knife, swirl the chocolate batter into the plain, but don’t mix them entirely. 7. Bake until a toothpick inserted in the middle comes out clean, about 1 hour. Place on a rack to cool. Tip the pan upside-down on a platter, removing cake. Peel away the parchment paper, then invert cake on a serving plate, so the top is facing up. Dust the top with powdered sugar, if desired, then slice and serve.

Berries in Lime Syrup Makes 8 servings What to Use: ● Freshly squeezed lime juice (0.25 cups) ● Lime zest (from one lime, peeled with a vegetable peeler and cut into thin strips) ● Dark brown sugar (3 Tbsp.) ● Raspberries (4 oz.) ● Blackberries (4 oz.) ● Blueberries (8 oz.) ● Strawberries (1 lb., rinsed, stems removed, cut into halves or quarters) What to Do: 1. Prepare a large mixing container to combine berries and lime zest. 2. In a small mixing bowl, combine the lime juice and brown sugar, stirring until dissolved. 3. Pour the syrup over the berries and stir to coat. Pop them into the fridge, covered, for at least ½ hour before serving.

Mexican Flan Makes 6 servings What to Use: ● ● ● ● ● ● ● ●

Berries or chopped fruit (optional) Whipped cream (optional) Eggs (5 large) Vanilla bean (1 large, split lengthwise, seeds scraped out, or two tsp. vanilla extract) Canned evaporated milk (12 oz.) Sweetened condensed milk (14 oz. can) Cream cheese (8 oz., cubed) Sugar (1 cup)

What to Do: 1. Prepare a medium saucepan using medium-high heatfor cooking the sugar, constantly stirring, until melted and lightly browned. Be careful not to let it burn. 2. Pour the sugar syrup into an 8” round baking pan. Very carefully, while wearing oven mitts, swirl the sugar syrup around the pan to cover the bottom and sides. Set aside. As it cools, it will thicken and get hard. 3. In a blender or food processor, thoroughly blend the cream cheese, sweetened condensed milk, evaporated milk, and seeds from the vanilla bean (discard the outer bean). Pour mixture into the pan and place the pan into a larger dish. Fill the larger container with enough water to reach about halfway up the side of the 8” baking pan. This water bath prevents the flan from getting hard and cracking, ensuring the creamy texture for which the flan is famous. (It is easier to add the water once both pans are placed in the hot oven, so the water doesn’t slop out, or get into the flan.) 4. Bake at 350°F until the flan sets and is not jiggly when tapped, about 1 hour and 15 minutes. Remove from the oven. Let rest

as long as necessary so the pan won’t burn the shelves of the refrigerator. Chill for at least 4 hours, and as long as three days. 5. Use a knife to separate the edge of the flan from the pan. Invert the pan on a serving platter. Serve with whipped cream and fruit.

Churros Makes 10 Churros What to Use: ● ● ● ● ● ● ● ●

Vegetable oil (for frying) Eggs (3, beaten) Flour (1 cup) Butter (0.5 cups, four oz., one stick) Salt (0.25 tsp.) Water (1 cup) Cinnamon (1 Tbsp. plus 0.5 tsp, divided) Sugar (0.25 cups)

What to Do: 1. In a shallow dish, mix 1 Tbsp. cinnamon with sugar. Set aside. 2. Use a medium saucepan over high heat, bring water, salt, and butter to a boil. Stir in the flour. Turn heat down to low and heat, constantly stirring, about one minute, until the mixture forms a ball. Remove from heat and let cool for several minutes. 3. Gradually stir the eggs into the dough, thoroughly combining. Place dough in a pastry bag with a large tip, or place in a plastic bag with a corner cut off. 4. In a large pot, heat 2” of oil to 360°F over medium-high heat. Squeeze the churro batter in straight lines into the oil. If using a plastic bag, use a knife to cut the churro away from the corner of the bag when you have squeezed out the desired length. Fry each churro for about 2 minutes, until browned, then place on paper towels to drain. Immediately sprinkle with cinnamonsugar mixture.

Tres Leches Cake Makes 10 to 12 servings What to Use: ● ● ● ● ● ● ● ● ● ● ●

Berries (8 oz., any type, optional) Powdered sugar (0.25 cup) Whole milk (1 cup) Heavy cream (2 cups) Evaporated milk (one 12 oz. can) Sweetened condensed milk (one 14 oz. can) Flour (2 cups) Vanilla extract (2 Tbsp., divided) Sugar (1 cup) Eggs (9 large, separated, room temperature) Butter (for greasing the pan)

What to Do: 1. Warm the oven at 350° Fahrenheit. 2. Butter a 9x13” pan and cover the bottom with parchment paper. Set aside. 3. With an electric mixer (med-high speed), beat the egg whites in a large mixing bowl until soft peaks form, about 5 minutes. On medium speed, mix in sugar and beat until stiff, shiny peaks form; set aside. 4. With clean beaters, beat the egg yolks on medium-high speed in a large bowl for about 5 minutes, until pale yellow and fluffy. Add 1 Tbsp. vanilla and beat another minute. Carefully and gradually fold the egg yolks into the egg whites, being careful not to deflate the egg whites by overmixing. In increments of 0.25 cups, fold in the flour. The batter will look streaky. 5. Pour the batter into the buttered pan and bake for 22-25 minutes, until a toothpick inserted in the middle comes out clean, and the top is golden brown and springs back when

lightly pressed. Set on a wire rack to cool. 6. Tip the cake onto a platter and peel off the parchment paper. Set a second platter on top and gently flip, so the cake is rightside up. Poke holes all over the cake surface with a fork. 7. In a large bowl, mix the sweetened condensed milk, evaporated milk, and whole milk with 1 Tbsp. vanilla. Slowly pour the milk mixture over the surface of the cake, giving it time to soak in. It may take a couple of hours for all of the sauce to be absorbed. Don’t worry if it initially looks like there is too much. Refrigerate, covered, for at least 2 hours. 8. Before serving, place the cream in a large bowl and beat with a mixer on medium speed for 5 to 6 minutes, until it has soft peaks. On low speed, slowly add the powdered sugar, then beat on medium-high until it holds stiff peaks. Spread the whipped cream over the cake. Top each slice with berries, if desired.

Mexican Chocolate Date Fritters Makes 6 to 8 servings What to Use: ● Powdered sugar (for dusting) ● Vegetable oil (for frying)

● ● ● ● ● ● ● ● ● ●

Vanilla extract (1.5 tsp.) Eggs (2 large, lightly beaten) Sugar (2 Tbsp.) Whole-milk ricotta (1 cup) Mexican or bittersweet chocolate (minced, 0.25 cups) Pitted dates (minced, 0.25 cups) Tangerine zest (grated, 1 tsp.) Baking powder (2 tsp.) Salt (0.25 tsp.) Flour (0.75 cups)

What to Do: 1. In a large bowl, mix the flour, salt, baking powder, tangerine zest, dates, and chocolate. In a separate bowl, mix the ricotta, sugar, eggs, and vanilla. Add the flour mixture to the ricotta mixture and combine thoroughly, forming a coarse batter. 2. Fill a medium saucepan halfway with oil and heat to 350°F. Gently drop batter by heaping tablespoons into the oil, being careful not to crowd the pan. Fry the fritters about 3 minutes, , occasionally turning, until they are dark golden. Place on paper towels to drain and dust with powdered sugar. Repeat with all remaining fritters. Serve immediately. If you enjoyed this book, please let me know your thoughts by leaving a short review on Amazon. Thank you!

“Other books by Alexander Great” Copycat Cookbook: Japanese Cuisine: 100+ Delicious, Quick and Easy Recipes to Follow to Prepare your Favorite Dishes at the Home Restaurant. Including Cooking Techniques for Beginners, from Appetizers to Desserts https://www.amazon.com/dp/B08GG97V86 Copycat Recipes Making: American Cuisine 100+ Delicious Recipes The Complete Step-By-Step Guide for Making Your Favorite Restaurant Recipes at Home. From Appetizers to Desserts https://www.amazon.com/dp/B08GG8PXQJ Copycat Recipes Cookbook: Thai Cuisine 100+ Tasty Recipes. The Complete Step-By-Step Guide to Cooking Delicious Dishes, from Appetizers to Desserts https://www.amazon.com/dp/B08HJQ251T Copycat Recipes: Mexican Cuisine 100+ Delicious, Quick and Easy Recipes, Including Cooking Techniques for Beginners, From Appetizers to Desserts https://www.amazon.com/dp/B08L631D1R