Category: Recipes

• In a bowl, mix 4 cups flours with 2 teaspoons salt. Cut in lard. Add 1 cup warm water and mix well. Turn dough on floured countertop. Knead until smooth.
• Divide dough into 10 pieces. Roll dough out into 10-inch tortillas.
• In ungreased skillet over medium-high heat, cook tortilla 1 minute. Turn, and cook for another 30 seconds. Place tortillas between sheets of foil and keep warm in the oven.

• Heat the oven to 350 °F.
• Combine the ingredients for the dressing in a bowl, other than the salt and pepper. Whisk until emulsified.
• Add salt and pepper to taste.
• Chop the squash into large chunks and place in a baking dish. Drizzle with olive oil and sprinkle with salt and pepper.
• Roast the squash for 35-40 minutes, until tender.
• Remove the squash from the oven, and let it cool. Remove the skin from the squash and cut it into bite-sized cubes.
• Steam the asparagus until tender-crisp. It should take 3-4 minutes.
• Remove the asparagus to a bowl to cool.
• Cut the cherry tomatoes in half.
• Cut the avocados into bite-sized chunks.
• Place the cooked squash on the bottom of a 9" x 13" casserole tray.
• Cover the squash with the asparagus, then cover the asparagus with the avocados and sliced cherry tomatoes.
• Drizzle the salad dressing over the vegetables, and serve.

• Toast the pecans in an air fryer for 5 minutes at 350 °F. Be careful about over-cooking, as they will continue to cook for a while after they are removed from the fryer.
• Boil chicken broth, apple juice, 1 tablespoon butter, Dijon mustard, and spices.
• Add rice, bring back to a boil, cover, and reduce heat to low. Simmer for 45-60 minutes. If the water starts to run out before the rice is cooked, add small amounts of water.
• Once the rice is soft and tender, remove it to a large storage bowl.
• Melt the remaining 2 tablespoons of butter at medium-high heat. Add the onion and apple. Sauté for 5 to 7 minutes, until the onions are tender.
• Add the garlic and sauté for another minute.
• In the large storage bowl, mix together the rice, onions, and apples. Add the cranberries, toasted pecans, and apple cider vinegar. Mix well.
• Add additional salt and pepper to taste.

• Heat the olive oil in a pan over medium heat. Cook the onion until translucent, about 3-4 minutes.
• Stir in the garlic. Cook until you can smell the garlic, about 30 seconds.
• Add the rice and cook until nearly translucent.
• Add the chicken broth, lemon juice, salt, and pepper. Cover, and bring to a simmer.
• Simmer on low for about 20 minutes. The rice is done when all the liquid is absorbed.
• Remove the rice from the stove, and let it sit, covered, for 10 minutes.
• Add the chopped parsley and dill. Serve warm.

• On a paper towel, gently squeeze the excess water out of the grated cucumber.
• Combine all the ingredients in a bowl. Chill.

• Pre-heat oven to 325 °F.
• With a spoon, stir together icing sugar, salt, and nutmeg.
• Add in the egg yolk and soft butter. Stir until combined.
• Add the flour, half a cup at a time, until it is too hard to mix with a spoon.
• Throw the dough onto a floured board and knead until well-combined. Add extra flour if the dough becomes oily.
• Roll out to a thickness of 6 mm and cut into shapes. Place on a baking tray.
• Cook for 10-12 minutes at 325 °F. If the cookies start to turn brown, you have cooked for too long.

• Over medium heat, toast the pine nuts until they are golden brown.
• Blend the pine nuts, lemon juice, garlic, salt, and pepper in a food processor.
• Blend in the basil and Parmesan cheese.
• Slowly blend in the olive oil. If the pesto is still too dry, add more oil.

• Start making your rice or noodles.
• Mix the curry paste and vegetable oil, and heat over medium heat for 1 minute.
• Add the coconut milk. Heat over medium-high, until it just begins to boil. Reduce the heat to medium.
• Add the shrimp, sugar, and fish sauce. If using lime leaves, add them as well. Cook for 2 minutes.
• Add the chili, baby corn, and bamboo. Cook for another 6 minutes.
• Add the kale and bell pepper. If using mushrooms, add them as well. Cook for another 2 minutes.
• Serve over rice or noodles.

Potatoes

• Bake the potatoes at 430 F for 75 minutes, or until they can be easily poked with a fork.
• Cut the potatoes in half, and scoop out all the flesh into a bowl.
• Mash gently, but leave some lumps for texture.

Fish

• In a frying pan, melt the butter over medium-high heat.
• Add 1/4 tsp of salt and 1/4 tsp of pepper.
• Put down one layer of cod in the pan. Cook until it flakes easily, then remove to a bowl.
• Repeat the previous step until all the cod is cooked.
• In the butter, cook the garlic, thyme, and green onion until the garlic is golden-brown.
• Pour the butter mixture over the potatoes, and mix well.
• Add the parsley, 1/2 tsp salt, and the fish to the potato mixture, and mix well.
• Refrigerate the mixture.

Breading

• Form the mixture into cakes that are about 2 cm thick.
• Coat each cake in flour.
• Coat each floured cake in egg.
• Coat each egged and floured cake in panko.

Baking

• In an oiled basket in an air fryer, cook the cakes at 400 F.
• After 15 minutes, use a spatula to flip over the cakes. Cook for another 10 minutes.

• Mix all the ingredients until well combined.
• Tastes better after sitting for at least 1 day.