Cranberry Orange Almond Biscotti

One of my favorite cookies to make for Christmas. Crunchy, but not tooth-breaking. Almost entirely lifted from Deb at and her Almond Biscotti Recipe, because she totally nailed it.


  • 3 ¼ cups (390 grams) all purpose flour
  • 1 tablespoon (12 grams) baking powder
  • 1/3 teaspoon salt
  • 1 ½ cups (297 grams) granulated sugar
  • 10 tablespoons (1 1/4 sticks, or 141 grams) unsalted butter, melted
  • 3 large eggs + 1 egg white to brush top as glaze
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange liqueur
  • 1 tablespoon orange zest
  • 1 cup (86 grams) toasted, coarsely chopped or sliced almonds
  • ½ cup (57 grams) roughly chopped Craisins
  • Demerara sugar to sprinkle on top if desired


  1. Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds and cranberries.
  2. Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
  3. Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log then sprinkle with demerara sugar if desired.
  4. Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
  5. Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.

My Ideal Tomato Soup


  • 3 1/2 lbs tomatoes, peeled and seeded
  • 1 1/2 tbsp dark brown sugar
  • 3 cloves garlic wrapped in foil
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 carrots peeled and chopped
  • 2 onions chopped
  • 1 tbsp tomato paste
  • 1 3/4 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tbsp sherry
  • salt and pepper to taste
  • juliened basil for garnish/finishing


  1. preheat oven to 450°F and line rimmed baking sheet with foil and wrap garlic cloves in foil.
  2. Spread Tomatoes in single layer on foil, sprinkle with brown sugar, and bake until tomatoes begin to color, about 30 minutes. Allow  tomatoes to cool slightly, and remove from baking sheet to  a bowl, and remove roasted garlic from peel.
  3. In a heavy bottomed pot, melt butter and olive oil, bringing up to heat. Add onions and carrots, saute until soft, about 10 minutes.
  4. Add tomatoes, tomato paste, and garlic to pot, stir and mix together.
  5. Add Chicken stock, and let simmer 20 minutes. Remove from heat, and use stick blender to puree smooth.
  6. Stir in heavy cream and sherry, and add salt and pepper to taste. Add a pinch of smoked paprika if desired. Serve with basil garnish.


Gluten Free Dark Chocolate Cupcakes


  • ¾ c. butter, softened
  • 1 c. brown sugar (7 ½ oz)
  • 1 c. white sugar (7 oz)
  • 3 eggs
  • 1 t. vanilla
  • 1 1/3 c. white rice flour (5 oz)
  • ¾ c. tapioca starch (4 oz)
  • 1 t. xanthan gum
  • ¾ c. cocoa powder, dark (2 ¼ oz)
  • 1 ½ t. baking soda
  • ½ t. salt
  • 1 1/3 c. milk
  • ¼ c. coffee, already prepared


  1. Preheat oven to 350 degrees.
  2. Combine butter and sugars in the bowl of a stand mixer (or in a bowl with an electric mixer) and cream on medium high until light and fluffy. About 3-4 minutes. Add eggs, one at a time, and cream until well combined. Add vanilla.
  3. Combine white rice flour, tapioca starch, xanthan gum, cocoa powder, baking soda and salt in a separate bowl and toss to combine.
  4. Alternatively add in dry mixture and milk/coffee, starting and ending with the dry mixture.
  5. Fill cupcake cavities with liners and spray with non-stick cooking spray. Fill each cup to ¾ full.

Bake for 22-26 minutes, or until toothpick comes out clean.

Pickled Green Beans (aka Dilly Beans)

  • 2 pounds green beans, trimmed to fit your jars
  • 2 1/2 cups apple cider vinegar (5%)
  • 2 1/2 cups water
  • 2 tablespoons pickling or fine sea salt
  • 4 teaspoons dill seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon red chili flake
  • 4 cloves garlic


  1. Prepare a boiling water bath canner and 4 pint jars. Place 4 lids in a small pot of water and bring to a bare simmer.
  2. Wash and trim your beans so that they fit in your jar and leave about an inch of headspace. If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attending.
  3. Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
  4. Divide the dill seed, peppercorns, red chili flake, and garlic cloves evenly between the four jars.
  5. Pack the beans into the jars over the spices.
  6. Pour the boiling brine over the beans, leaving 1/2 inch headspace.
  7. Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free.
  8. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  9. When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
  10. Once jars are cool enough to handle, remove rings and test seals.
  11. Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and eaten promptly.

Saag Paneer


  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • Kosher salt
  • 3 tablespoons plus 1 1/2 tablespoons vegetable oil
  • 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook’s Note*
  • 1 lb blanched greens, minced in food processor
  • 1 medium white onion, finely chopped
  • 1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
  • 4 cloves garlic, minced
  • 1 large green serrano chile, finely chopped, seeds removed
  • 1/2 teaspoon store-bought or homemade garam masala, recipe follows
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 cup plain yogurt, stirred until smooth


  1. In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes
  2. Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
  3. Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here’s the important part: saute the mixture until it’s evenly toffee-coloured, which should take about 15 minutes. If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
  4. Add the garam masala, coriander and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
  5. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
  6. Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.Read more at:

Leek, Bacon, and Pea Risotto (Instant Pot)


  • 2 leeks, white and light-green parts only
  • cups (40 fl ounces or 1200 grams) low-sodium chicken broth
  • 4 slices bacon, cut into small strips
  • 2 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 3/4 cup peas
  • 1/2 cup grated Parmesan, plus more for serving
  • 1 to 2 tablespoons fresh lemon juice
  • Coarse salt and ground pepper


  1. Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In microwave, heat broth for 2 minutes or until about 200 degrees. Meanwhile, in instant pot, saute bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Add rice and cook, stirring, until translucent around edges, 1 minute.

  2. Add wine and stir until almost evaporated, about 2 minutes. Add broth, scraping sides of pot to make sure all rice and vegetables are submerged. Close pressure cooker and cook at low pressure for 5 minutes, then depressurize cooker by using the steam-release valve.

  3. Open pressure cooker, add lemon juice, and stir to combine rice and cooking liquid; it should begin to form a creamy consistency. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more; it should look like a smooth, creamy sauce. Season to taste with salt (if necessary)
  4.  Stir in peas allowing them to heat through, then stir in Parmesan cheese, allow to sit 4-5 minutes, then serve.

Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Green Peppers

  • 2 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1/2 of a poblano pepper, diced
  • 1 tablespoon ground cumin
  • 4 cloves garlic, minced
  • 1 – 15 oz. cans diced tomatoes, drained, liquid reserved
  • 1 – 15 oz. can black beans, rinsed and drained
  • 3/4 cup quinoa
  • 1 3/4 cup chicken stock
  • 1 1/2 cups grated carrot
  • 1 1/2 cups grated Pepper Jack cheese, divided
  • 4 large red bell peppers, halved lengthwise, ribs removed


Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated. Stir in quinoa, carrots, and 1 3/4 cups chicken stock. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, and 1 cup of cheese. Season with salt and pepper, if desired. Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish. Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.