Enchiladas with Fresh Mango Salsa

Enchiladas with Fresh Mango Salsa

INGREDIENTS:

• Nonstick cooking spray
• 12 6 - 7 inches flour or corn tortillas
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, minced
• 1 medium jalapeno or serrano chile pepper, seeded and finely chopped
• 1 tablespoon olive oil or cooking oil
• 1/3 cup dairy sour cream
• 1/4 cup purchased mole sauce (available in the Hispanic food section of supermarkets or at Hispanic specialty markets)
• 2 tablespoons water
• 1 16 ounce package firm or extra-firm tub-style tofu (fresh bean curd), drained and cut into 1/2-inch cubes; or two 15-ounce cans black beans or pinto beans, rinsed and drained
• 8 ounces asadero cheese, Monterey Jack cheese, or sharp cheddar cheese, shredded (2 cups)
• 1 cup dairy sour cream
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 recipe Mango Salsa (see recipe below) or 1-1/2 cups purchased salsa

DIRECTIONS:

 

1. Preheat oven to 350 degree F. Coat one 13x9x2-inch (3 quart) rectangular baking dish or two 11x7x1-1/2-inch (2-quart) rectangular baking dishes with cooking spray; set aside. Stack the tortillas and wrap tightly in foil, and bake for 10 minutes or until warm. Or microwave half of the tortillas at a time between 2 pieces of waxed paper on 100 percent power (high) for 30 seconds.

2. Meanwhile, for filling, in a large skillet cook onion, garlic, and jalapeno pepper in hot oil until tender; remove from heat. Stir together 1/3 cup sour cream, the mole sauce, and water; add to skillet along with tofu and half of the cheese. Spoon 1/3 cup of the tofu mixture onto one edge of each tortilla; roll up. Place, seam side down, in prepared baking dish or dishes.

3. For sauce, in a medium bowl combine the 1 cup sour cream, flour, cumin, and salt; whisk in milk. Pour evenly over filled tortillas.

4. Bake, covered, for 25 minutes until heated through. Top with remaining cheese. Bake, uncovered, for 5 minutes more or until cheese melts. Serve enchiladas topped with Mango Salsa. Makes 6 servings.

From the Test Kitchen

• Note Cooking Club Directions:Prepare as above for each member of the club except do not bake. Cover baking dishes with foil. Divide cheese among resealable plastic bags. Prepare salsa as above for each member of the club. (Mango salsa cannot be frozen. If freezing enchiladas, prepare salsa just before serving.) Divide among resealable plastic bags.
• Tip Test Kitchen Tip:Make multiple batches of sauce and filling at the same time. It's also quicker to shred all cheese at the same time. You can make a quadruple recipe of the Mango Salsa in a single bowl as well.
• Tip Reheating and Serving:Refrigerate up to 72 hours, or freeze up to 1 month. Chill or freeze remaining cheese separately in resealable plastic bags or freezer bags. If frozen, thaw enchiladas and Mango Salsa in the refrigerator overnight before reheating. To serve, bake, covered, in a 350 degree F oven for 40 minutes. Top with remaining cheese. Bake, uncovered, for 5 minutes more or until cheese is melted. Serve with Mango Salsa.

Mango Salsa

Start to Finish: 10 mins

INGREDIENTS:

• 1 large mango, seeded, peeled, and chopped (1-1/2 cups)
• 2 halapeno or serrano chile peppers, seeded and finely chopped (3 tablespoons)
• 2 tablespoons snipped fresh cilantro
• 1 tablespoon lemon or lime juice

DIRECTIONS:
 

In a small bowl combine mango, jalapeno or serrano chile peppers, fresh cilantro, and lemon or lime juice. Place in a storage container and refrigerate up to 2 days.

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BLACKFIN TUNA TARTARE WITH AVOCADO AND SOY SAUCE DRESSING

BLACKFIN TUNA TARTARE WITH AVOCADO AND SOY SAUCE DRESSING

INGREDIENTS:
Crispy Shallots:

• Peanut oil for frying
• 3 tablespoons finely chopped shallots 
• 2 tablespoons flour
• Fine sea salt
• 2 tablespoons rice crispies

Dressing:

• 1-1/2 teaspoons wasabi powder
• 3 tablespoons soy sauce 
• 2 tablespoons white mirin
• 1 tablespoon mustard or sesame oil
• 1 tablespoon rice wine vinegar 
• 1 teaspoon honey
• Freshly ground black pepper
• 18 ounces fresh tuna, trimmed and cut into 1/8-inch dice 6 tablespoons extra virgin olive oil
• 2 ripe avocadoes, peeled and diced

DIRECTIONS:

Fry the Shallots: Pour the oil into a small saucepan to a depth of about 1 inch. Heat the oil until a small piece of shallot sizzles rapidly when added to the pan. Toss the shallots with the flour. Carefully add the shallots to the oil and fry until golden brown, 30 to 60 seconds. Remove the shallots with a slotted spoon and drain on paper towels. Mix the rice crispies. Season with salt. Make the Dressing: In a medium bowl, stir together the wasabi powder and 1 tablespoon water to make a smooth paste. Whisk in the soy sauce, mirin, mustard oil, vinegar, and honey. Add black pepper to taste. Set aside. Make the Tartare: Toss the tuna with the olive oil, salt and pepper to taste. Season the avocadoes with salt and pepper to taste. To Serve: To mold the tuna into a disk, place a 3-inch tartlet ring or an empty tuna can with the top and bottom lids cut out on a chilled plate. Fill the ring with a layer of avocado and top with the diced tuna and fried shallots. Lift off the ring. Drizzle the sauce around the tuna. Serve with the ciabatta or homemade potato chips and a side of kimchee sauce.

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Apricot Chicken

Apricot Chicken

INGREDIENTS:

• 4 firm apricots, medium size, halved and pitted
• 2 lbs chicken tenderloins, diced
• 2-3 tbsp oil
• 1 large onion, thinly sliced
• 1 tbsp ginger, grated
• 2 tsp garlic, grated
• 1/4 large onion, chopped fine
• 1/2 tsp cumin
• 3 dried red chillies
• 1 stick cinnamon (cassia)
• 5 cloves
• 3 cardamom pods
• 1 tsp red chilli powder (optional)
• 1 cup warm water
• 2 tbsp sugar
• Salt to taste

DIRECTIONS:

1. Heat oil in a kadhai
2. Add thinly sliced onion and cook on medium heat until they are soft and golden brown in color.
3. Add ginger and garlic and cook for another 3-4 minutes.
4. Add the whole spices: cumin, cinnamon, cloves, cardamom and red chillies. (Wow! All of them start with a C!) Cook for a few minutes, stirring until the spices have released their aroma.
5. Add chopped onions and diced chicken tenderloins. Cook on medium-high, until the chicken is lightly browned on the outside. Stir only as necessary.
6. In another saucepan, add 2 tablespoons of sugar and allow it to caramelize over medium heat. Do not burn the sugar.
7. Add the warm water, a little bit at a time, disssolving the caramelized sugar as you do so.
8. Add halved apricots to the warm water, bring to a boil, lower the heat and cook covered until apricots are soft and tender. About 5-7 minutes depending on how firm your apricots are.
9. Add apricot mixture to the chicken when it is almost cooked.
10. Add red chilli powder, if using, and salt. Break down any large chunks of apricots so that they form the base of the sauce.
11. Simmer on low until the chicken is cooked. 
12. Garnish with chiffonade of mint, if you wish. I did. Serve with rotis or over steamed basmati rice.

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Flourless Fudge Chocolate Chip Cookies

Flourless Fudge Chocolate Chip Cookies

INGREDIENTS:

• 3 cups powdered sugar
• 2/3 cup unsweetened dark chocolate cocoa powder
• 1/8 tsp. salt
• 2 to 4 large egg whites, at room temperature
• 1 tbsp. pure vanilla extract
• 1 1/2 cups cacao chocolate chips

DIRECTIONS:

1. Preheat the oven to 350°F.
2. Set aside two baking sheets with parchment paper.
3. In a large bowl, whisk together the powdered sugar with cocoa powder and salt. 
4. Whisk in the vanilla and egg whites starting with just two.
5. Beat just until the batter is moistened. If it seems too thick, add another egg white– then a 4th one if it still seems too thick. 
6. Stir in the chocolate chips.
7. Scoop the batter by the tablespoon full onto the prepared baking sheets. Leave enough space between each cookie for them to spread. 
8. Bake for 12-14 minutes, until the tops are glossy and lightly cracked. 
9. Let the cookies cool completely on the baking sheet

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Southwest Chicken Panini

Southwest Chicken Panini

INGREDIENTS:

• For the filling:
• 2 tbsp. olive oil, divided
• 2 boneless, skinless chicken breasts pounded thin
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• ¾ tsp. ground cumin
• ½ tsp. chili powder
• ¼ tsp. kosher salt
• 1 chipotle in adobo sauce, seeded and minced
• ½ cup tomato sauce*
• Juice of 1 lime

To Assemble:

1. Sliced sourdough bread
2. Olive oil
3. Shredded pepper jack or cheddar cheese
4. Chopped fresh cilantro

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Cilantro-Lime Shrimp and Plum Kebabs

Cilantro-Lime Shrimp and Plum Kebabs

INGREDIENTS:

• 3 tablespoon(s) canola oil or toasted sesame oil
• 2 tablespoon(s) chopped fresh cilantro
• 1 teaspoon(s) freshly grated lime zest
• 3 tablespoon(s) lime juice
• 1/2 teaspoon(s) salt
• 12 raw shrimp (8-12 per pound), peeled and deveined
• 3 jalapeño peppers, stemmed, seeded, and quartered lengthwise
• 2 plums, pitted and cut into sixths

DIRECTIONS:

1. Whisk oil, cilantro, lime zest, lime juice, and salt in a large bowl. Set aside 3 tablespoons of the mixture in a small bowl to use as dressing. Add shrimp, jalapeños, and plums to the remaining marinade; toss to coat.
2. Preheat grill to medium-high.
3. Make 4 kebabs, alternating shrimp, jalapenos and plums evenly among the skewers. (Discard the marinade.) Grill the kebabs, turning once, until the shrimp are cooked through, about 8 minutes total. Drizzle with the reserved dressing.

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Colcannon

Colcannon

INGREDIENTS:
Serves 4 as Side dish

• 4 Cups Chopped Potatoes, I like Yukon Gold
• 4 Cloves Garlic, minced (optional)
• 3 Tbs Earth Balance Margarine
• 4 Cups Chopped Kale
• 1 Cup Chopped Seitan
• 1 tsp Soy Sauce
• 1 Tbs Nutritional Yeast (optional)
• 2-4 Tbs Soy Milk or Soy Creamer, warmed
• 3 Sprigs Thyme, leaves leaves only (optional)
• Salt and Pepper to taste

DIRECTIONS:

Chop your potatoes into 1″ cubes and bring them to a boil in some salted water. You can peel your potatoes if you like, but I keep the skins on for added flavor, texture, and nutritional value. Meanwhile, add Earth Balance and garlic to the bottom of a pot. Cook until the margarine is melted and the garlic is fragrant, then add kale and toss well to coat. Add seitan and soy sauce and cook over medium heat until kale is tender and reduced in size. If you think it’s cooked enough before the potatoes are finished, reduce heat to the lowest setting to keep the mixture and pot warm. When it comes time to add the potatoes, the warm pan will ensure they won’t get cold while finishing the dish.

Drain potatoes when they’re fork tender but not waterlogged. Add well-drained potatoes to the warm kale and seitan mixture. Mash as you usually would. You can also rice or mill your potatoes directly into the warm pot; this prevents lumps if you worried about that kind of thing.

Mix in the nutritional yeast (if using), herbs, and 2 Tbs of the warmed soymilk. Add more if needed for a smooth and creamy texture, but not so much it loses its fluffiness. Add salt and pepper to taste and serve immediately.

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Mexican-Syle Stuffed Bell Peppers for the Crock Pot

Mexican-Syle Stuffed Bell Peppers for the Crock Pot

INGREDIENTS:

• 6 bell peppers
• 1 lb ground beef
• 12 cup onion (chopped)
• 8 14 ozs corn (drained)
• 1 cup long-grain rice (cooked)
• 13 cup water
• 1 14 ozs taco seasoning
• 14 12 ozs diced tomatoes (with basil oregano and garlic)
• 8 ozs canned tomatoes (sauce)
• 1 cup pepper jack cheese (monterey, shredded)

DIRECTIONS:

1. Remove stem end, seeds and membranes from peppers. Set aside.
2. In large skillet cook beef and onion until beef is brown. Drain well. Stirn in corn, rice, water and taco seasoning. Spoon into peppers. Place peppers, upright, in crockpot.
3. Stir together undrained tomatoes and tomato sauce. Pour over peppers. Cover and cook on low for 6 hours or on high for 3 hours.
4. Sprinkle with cheese. Cover and let set for 10 minutes before serving.

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Miso-Glazed Alaska Halibut with Broccoli-Ginger Slaw

Miso-Glazed Alaska Halibut with Broccoli-Ginger Slaw

INGREDIENTS:
Slaw:

• 2 teaspoons peeled, finely grated fresh ginger
• 1/3 cup fresh lime juice
• 2 Tablespoons granulated sugar
• 2 Tablespoons mirin
• 1 Tablespoon lite soy sauce
• 1 package (12 oz.) broccoli coleslaw (with broccoli, carrots and red cabbage)
• 1 cup red seedless grapes, halved
• 1 cup English cucumber, peeled, seeded, halved and thinly sliced
• (or sliced celery)
• 1 medium navel orange, peeled, sectioned and coarsely chopped
• 1/3 cup fresh mint leaves, torn
• 1/4 cup toasted chopped peanuts, if desired

Halibut:

• 2 Tablespoons yellow or white miso (fermented soybean paste)
• 2 Tablespoons mirin
• 1 Tablespoon lite soy sauce
• 1 Tablespoon firmly-packed golden brown sugar
• 1/2 teaspoon peeled, finely-grated fresh ginger
• 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• 1 Tablespoon olive oil
• 2 teaspoons lightly toasted sesame seeds

DIRECTIONS:

Slaw: In a large bowl whisk together ginger, lime juice, sugar, mirin and soy sauce until sugar dissolves. Add the broccoli coleslaw, grapes, cucumber, orange sections, mint and peanuts just before serving; toss gently.

Halibut: Heat oven to 400ºF. In small bowl whisk together miso, mirin, soy sauce, brown sugar and ginger until well blended; set aside.

Heat an oven-safe skillet over medium-high heat. Rinse any ice glaze from frozen Alaska Halibut under cold water; pat dry with paper towel. Brush both sides of halibut with oil. Place halibut in heated skillet and cook, uncovered, about 4 minutes, until browned. Turn halibut over and sear the other side, about 2 minutes. Transfer skillet to the oven; bake fish 5 minutes then brush with miso glaze. Bake an additional 6 to 9 minutes for frozen halibut or 2 to 5 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

To serve, divide slaw among four plates. Arrange halibut on top of slaw and sprinkle with sesame seeds.

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Falafel Wraps

Falafel Wraps

INGREDIENTS:

• Cauldron falafels
• Old El Paso salsa
• Tortilla wraps
• Red pepper
• Hummus (I used homemade from this recipe)
• Spinach
• Cucumber
• Oil for frying

DIRECTIONS:

1. Chop up the peppers and chuck them in a frying pan along with the salsa and crumbled falafels (as many as you want).
2. Mush them around til hot and in a lumpy paste. Sounds appealing, no?
3. Spread hummus onto the wraps and add chopped cucumber and spinach.
4. Dollop on the fried mixture and voila!

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Black Bean Chili Dip

Black Bean Chili Dip

INGREDIENTS:

• 1.5 cups chopped sweet onion
• 1 large garlic clove, minced
• 1 jalapeno, seeded and chopped
• 1.5 cups cooked black beans, rinsed and drained
• 3/4 cup mild salsa
• 1 cup frozen corn kernels
• 2 tsp chili powder (or to taste)
• 1 tsp ground cumin (or to taste)
• 1/2 tsp kosher salt (or to taste)
• 1 tbsp nutritional yeast (optional)
• for garnish: chopped avocado, cilantro, cheeze, or green onion

DIRECTIONS:

1. In a large skillet over medium heat, add a bit of oil and sauté the chopped onion and garlic for about 5-7 minutes. Meanwhile, remove seeds from jalapeno and chop finely (I use gloves so the seeds don’t sting my fingers). Add in the chopped jalapeno and sauté for another few minutes.

2. Add in the drained and rinsed black beans, salsa, and corn. Stir well and cook for a few minutes. Now add the chili powder, cumin, and salt all to taste. Stir in the nutritional yeast if using. Cook on low until heated through and serve warm with corn chips. Garnish with green onion, chopped avocado, or fresh cilantro.

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Spring Herb Quinoa Patties

Spring Herb Quinoa Patties

INGREDIENTS:

• 2 cups cooked quinoa (about 3/4 c. dry)
• 2 eggs
• 2 Tbsp chopped green onion
• 2 Tbsp chopped mint
• 2 Tbsp chopped parsley
• 1/2 c. grated strong cheese – we used an aged sheep’s milk cheese
• 1/2 c. bread crumbs
• 1/4 tsp salt

DIRECTIONS:

Combine everything but the quinoa in a large bowl and mix well.  Fold in the cooked quinoa until it’s fully incorporated and the mixture is even.
Heat a large frying pan, with a drizzle of oil to coat, to medium high.
Using a spoon & your hands, form appox 2” patties with the quinoa mix and plop them into the hot frying pan.
Cook each side for approx 3 minutes, or until golden brown.  Don’t disturb them for the first minute or two to prevent them from falling apart!  Flip, and cook the other side for an additional 3-ish minutes, or until both sides are golden brown.
Serve with more freshly grated cheese on top.

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Triple Chocolate Cupcakes

Triple Chocolate Cupcakes

INGREDIENTS:

• 1 1/3 cup white whole wheat flour
• 1/3 cup dutch process cocoa powder (or Hershey’s special dark)
• 1 tsp baking powder
• 1/2 tsp baking soda
• dash salt
• ½ cup unsweetened almond milk
• 1/2 cup strong brewed coffee
• 1 tsp vanilla
• 1/2 cup unsweetened applesauce
• 1 cup turbinado sugar
• 1/4 cup egg substitute
• 1/2 cup all natural white chocolate chips
• 1/2 batch Chocolate Cream Cheese Frosting

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners, and spray lightly with nonstick spray.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Set aside.
3. In a large bowl, beat together applesauce, sugar, and egg substitute until well combined. In a measuring cup, combine the milk, coffee, and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Fold in white chocolate chips.
4. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
5. Cool cupcakes completely on wire racks. Meanwhile, prepare frosting. When cupcakes are completely cooled, frost and enjoy.

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Vodka Cream Pasta with Fresh Basil, Mozzarella and Sundried Tomatoes

Vodka Cream Pasta with Fresh Basil, Mozzarella and Sundried Tomatoes

INGREDIENTS:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 small shallot, diced
• 3-4 slices cooked bacon, crumbled (optional)
• 6-8 marinated sun-dried tomatoes, cut into halves or quarters
• 1 quart tomato sauce (store bought or homemade, pureed smooth)
• 1 cup of vodka
• 1/2 cup of heavy cream
• 1 teaspoon fresh oregano, minced
• 1 teaspoon fresh chives, chopped
• Coarse sea salt and fresh ground black pepper, to taste
• fresh unsalted mozzarella, torn into medium pieces, for garnish
• fresh basil leaves, whole or torn, for garnish
• red pepper flakes (optional), for garnish
• 1 pound package of cooked and drained pasta (spaghetti, linguine or penne)

DIRECTIONS:

1. Cook pasta in a large saucepan according to package directions (until al dente) and drain (reserving a few tablespoons of the pasta water for later); set aside. Meanwhile, cook the bacon over medium heat for about 15 minutes until crispy, drain and crumble.
2. Heat oil over medium-high heat in a large saucepan or pot. Add garlic and shallots, saute until soft and translucent, about 2 minutes. Add crumbled bacon and sun-dried tomatoes, add salt and pepper to taste. Saute for an additional 5 minutes and turn heat down to medium-low.
3. Stir in tomato sauce and vodka into the same saucepan and let simmer (approximately 20 minutes) until the sauce thickens and cooks down. Stir in the heavy cream, fresh oregano and chives and let simmer on low for another few minutes until sauce is heated through.
4. Return the pasta back to the large saucepot and ladle some of the sauce into it, along with a few tablespoons of reserved pasta water and toss to coat.
5. Ladle coated pasta into serving dishes and top with additional vodka sauce. Garnish with fresh basil leaves, mozzarella, red pepper flakes and salt and pepper to taste.

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Farmers’ Market Sauté

Farmers’ Market Sauté

INGREDIENTS:

• 2 tsp. olive oil
• 1 lb. small red-skinned potatoes, quartered
• ½ medium red onion, thinly sliced
• 1 clove garlic, minced
• 1 medium zucchini, coarsely chopped
• ½ lb. green beans, cut into 1-inch lengths
• ½ cup vegetable broth
• ½ cup fresh corn kernels
• 2 ripe medium tomatoes, coarsely chopped
• 1 to 2 Tbs. chopped fresh herbs, such as thyme, oregano or rosemary
• Salt and freshly ground black pepper to taste
• ½ cup crumbled cheese, such as feta, goat or blue (optional)

DIRECTIONS:

1. In large skillet, heat oil over medium high heat. Add potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes.
2. Add onion, garlic, zucchini and green beans and cook, stirring often, 2 minutes. Add broth and cook, stirring occasionally, 2 minutes.
3. Add corn, tomatoes and herbs. Cover and cook over medium heat just until potatoes are tender, about 3 minutes. Season with salt and pepper. Just before serving, sprinkle with cheese if desired.

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Presto Stuffed Shells

Presto Stuffed Shells

INGREDIENTS:

• 12 oz. jumbo shell pasta
• 15 oz. part skim ricotta
• 4 oz. (1 cup) shredded mozzarella
• 1/2 cup basil pesto
• 1 large egg
• 2 cups fresh spinach (optional)
• 1 Tbsp cooking oil
• 3 cups (1 jar) pasta sauce 

DIRECTIONS:

STEP 1: In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked). Roughly chop the spinach and stir it into the cheese mixture. Refrigerate the filling until you are ready to use it.

STEP 2: Cook the pasta according to the directions on the box (boil for 12 min.). I added 1 Tbsp of cooking oil to the boiling water to keep the shells from sticking to each and the pot. You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.

STEP 3: Preheat the oven to 350 degrees. The shells roll up tight (see photo below) when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.

STEP 4: Spread one cup of pasta sauce in the bottom of a glass baking dish. I used a 9.5x14 inch dish because that was all that I had available at the time but it was too big for 22 shells. You want to pack them in tightly in a single layer. If you space them too far apart, they will dry out during the cooking process. Place all of the shells in the baking dish as close together as possible and pour the remaining 2 cups of sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.

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Lemon Pudding Cakes

Lemon Pudding Cakes

INGREDIENTS:

• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 3 large eggs, separated
• 2 tablespoons unsalted butter, at room temperature
• 1 cup skim milk
• 5 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1/4 teaspoon salt
• Fresh raspberries or blackberries, for serving

DIRECTIONS:

1. Preheat the oven to 350°. Spray six 6-ounce ramekins with vegetable oil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.
2. In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared ramekins and transfer them to a small roasting pan. Place the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.
3. Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates. Serve warm or at room temperature with the berries.

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Chocolate Whoopie Pies

Chocolate Whoopie Pies

INGREDIENTS:
Cookies:

• 1 cup soy milk
• 1 tsp apple cider vinegar
• 2 cups flour
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt1/2 cup vegan butter
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract

Filling:

• 2 - 2+1/2 cups powdered sugar1/3 cup veggie shortening or vegan butter
• 3 tbsp soy milk
• 1 tsp vanilla extract

DIRECTIONS:
1. Preheat oven to 350F
2. In a small bowl, wisk together soy milk and vinegar, set aside to curdle
3. In a medium bowl, sift together flours, cocoa, baking powder, baking soda, and salt. set aside
4. In a large bowl, cream together butter and sugars til smooth, well whipped, and no bumps
5. Add vanilla to curdled milk, stir.
6. Beginning with wet ingredients, alternately add them with dry into butter mixture. mix til smooth. dont over mix
7. Use small ice cream scoop to drop onto cookie sheet with a lot of space in between. bake 10 mins til tops crack. let cool on baking sheets. cool completely before frosting
8. Make filling: in a large bowl, beat sugar and shortening. add milk to soften and stir well. add vanilla
7. Whip for a couple of minutes for a fluffier texture
8. Put onto one cookie with spoon or pastry bag, press another cookie on top

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Pearl Couscous Salad

Pearl Couscous Salad

INGREDIENTS:

• Extra-virgin olive oil
• 1 1/2 cups pearl (Israeli) couscous
• 1 1/2 cups chicken or vegetable stock
• Salt
• 1/4 cup fresh lemon juice
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1 poblano pepper, stemmed and seeded, finely diced
• 1 red jalapeno or fresno chile pepper, stemmed and seeded, finely chopped
• 1 small red onion, finely chopped
• 1 cup fresh garbanzo beans (or frozen, defrosted)
• 1 large garlic clove, minced
• 1/2 cup chopped Italian Parsley leaves
• 1/2 cup chopped mint leaves
• 1/2 cup chopped cilantro sprigs

DIRECTIONS:

Heat 1 tablespoon olive oil and couscous in a deep skillet over medium heat, stirring to coat the couscous. Cook, stirring, until couscous is lightly golden, 1 to 2 minutes. Add stock and 1 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cover and cook until all of the liquid is absorbed, 6 to 8 minutes. Remove from heat and transfer couscous to a large bowl, fluffing with a fork. Add 1 tablespoon olive oil, lemon juice, lime juice, cumin and pepper. Toss to combine, then set aside to cool slightly. When couscous is lukewarm or room temperature, add the remaining ingredients except for the fresh herbs. If the grains are a little sticky, then add another tablespoon of olive oil. Taste for seasoning, and add more salt if desired. (Couscous may be prepared up to 4 hours in advance to this point. Cover and refrigerate). Before serving, add the fresh herbs and toss to combine. Serve at room temperature.

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Prosciutto Wrapped Asparagus with Poached Egg and Hollandaise Sauce

Prosciutto Wrapped Asparagus with Poached Egg and Hollandaise Sauce

INGREDIENTS:

• 1 pound asparagus, trimmed
• 6 slices prosciutto
• 1 tablespoon olive oil
• pepper to taste
• 2 eggs
• 1/4 cup hollandaise sauce

DIRECTIONS:

1. Wrap the asparagus with the prosciutto with three per bundle.
2. Place the bundles on a baking sheet, drizzle with oil and season with pepper to taste.
3. Roast in a preheated 400F oven until tender, about 10-30 minutes. (Note: Roasting time can vary greatly depending on how thick your asparagus is.)
4. Bring a large pot of water to a boil and reduce the heat to medium.
5. Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for another egg.
6. Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
7. Serve the prosciutto wrapped asparagus bundles topped with a poached egg and hollandaise sauce.

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Caramel Apple Pie Cupcakes

Caramel Apple Pie Cupcakes

INGREDIENTS:
(Cupcakes)

• 1 cup milk
• 1 stick butter
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 pinch nutmeg
• 1 pinch ginger
• 1/2 teaspoon salt
• 4 large eggs
• 1-1/2 cups sugar
• 1 teaspoon vanilla extract

(Filling)

• 2 cups store bought apple pie filling

(Frosting)

• 2 cups heavy cream
• 3 to 4 tbsp powdered sugar
• 1/2 cup caramel sauce (store bought)

DIRECTIONS:

1. Preheat oven to 350. Line two muffin tins with cupcake liners
2. Heat milk and butter in a small saucepan over medium heat until butter melts. Remove from heat.
3. In a medium bowl, whisk together flour, baking powder, cinnamon and salt.
4. In a separate, large bowl, beat eggs and sugar until thick ribbons form, about 5 minutes. Add dry ingredients and mix until just until incorporated.
5. Add milk mixture and vanilla, then mix until blended.
6. Divide evenly among baking tins, about 1/4 cup per tin. (The original recipe said this should make 24 cupcakes…I somehow only had enough batter for 20).
7. Bake for 16-18 minutes, or until a toothpick comes out clean. Cool in pans for 5 minutes, then transfer to wire racks to cool completely.
8. Then cupcakes are cool, use a cupcake corer or spoon to scoop a hole out of the center of each cupcake. Fill each hole with as much apple pie filling as it can handle (I used about 1-1/2 tsp filling per cupcake).
9. Using an electric mixer, beat whip cream and powdered sugar until stiff peaks form. Transfer into a piping bag with star tip, and frost each cupcake. (I don’t like my whipped cream to be too sweet, so I don’t use a ton of powdered sugar. You should add more or less based on your own personal tastes).
10. Dip a fork into your caramel sauce, and drizzle caramel on top of each cupcake. The more the better!
11. Serve and enjoy!

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Creamy Tartiflette

Creamy Tartiflette

INGREDIENTS:

• 2 medium waxy potatoes , about 350g/12oz (try Vivaldi)
• 2 tbsp olive oil
• 1 large onion , sliced
• 175g smoked back bacon , not too thinly sliced, rind removed, cut into 1cm strips
• 100g vignotte cheese , cut into 1.5cm cubes (including the rind)
• 100ml double cream
• sprinkling of crushed chilli (optional)
• 25g fresh white breadcrumbs 

DIRECTIONS:

1. Peel and thickly slice the potatoes into about 1.5cm slices. Boil them in salted water for 6-8 minutes until just tender, then drain.
2. While the potatoes are boiling, heat the oil in a large frying pan. Fry the onion over a medium heat for 5 minutes until it becomes transparent. Add the bacon to the pan and carry on frying for 5-7 minutes, stirring occasionally, until the onion turns lightly golden. With a slotted spoon, remove the onions and bacon from the pan to a bowl, leaving as much fat in the pan as possible.
3. Heat the grill to high. Add the potatoes to the pan and brown briefly in the fat. If your potatoes are on the floury side they may break up or stick a bit, but this isn't a problem, just keep everything moving and avoid too many burnt bits. Return the onions and bacon to the pan and lightly mix everything together.
4. Nestle the chunks of cheese among the potatoes and bacon then drizzle with the cream. Sprinkle with the chilli, if using, then evenly scatter over the breadcrumbs. Protect the pan handle with foil if necessary and grill for 5 minutes, until lightly browned and just on the point of bubbling.
5. Transfer to plates with a wide spatula - no hurry, the dish will not spoil - and savour with a glass of wine.

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Raw Tuscan Kale Salad

Raw Tuscan Kale Salad

INGREDIENTS:

• 1 bunch Tuscan kale (for ex: black or lacinato)
• 2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
• 1/2 garlic clove
• 1/4 teaspoon kosher salt, plus a pinch
• 1/4 cup (or small handful) grated pecorino cheese, plus adiitional for garnish
• 3 tablespoons extra-virgin olive oil, plus additional for garnish
• Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
• 1/8 teaspoon red pepper flakes
• Freshly ground black pepper to taste

DIRECTIONS:

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).. Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

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Blackberry Farms Apple Crisp

Blackberry Farms Apple Crisp

INGREDIENTS:

• 6 organic granny smith apples, peeled/cored/chopped
• 1 vanilla bean, split and seeds scraped out
• 3/4 cup organic packed light brown sugar
• 1 tbsp cornstarch
• zest and juice of 1 organic lemon, plus zest of a second lemon
• 1 tsp organic ground cinnamon
• 1 cup organic all-purpose flour
• 1 cup organic sugar
• 1 cup organic old fashioned rolled oats
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 12 tbsp organic unsalted butter, diced at room temp

DIRECTIONS:

1. Preheat the oven to 375F.
2. Place the apples in a large bowl with the vanilla seeds, brown sugar, cornstarch, zest and juice of lemon and cinnamon then toss to coat.
3. Transfer to 10-inch cast iron skillet and set aside.
4. In a separate bowl, stir together the flour, sugar, oats, baking soda, salt and zest. Add butter and rub into mixture with your fingers until the butter is no larger than a small pea. Sprinkle over the apple mixture.
5. Bake for 1 hour until the apple filling is bubbling and the topping is golden brown. Serve warm with cream or your favorite ice cream!

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Black Bean Burger

Black Bean Burger

INGREDIENTS:
Ready in 15 minutes • Makes 1 serving

• 1/2 cup rinsed black beans
• 1/4 cup whole wheat flour
• 1/2 cup shredded carrots
• 1 egg white
• 1/4 tsp cumin
• 1/4 tsp freshly ground pepper
• 1 whole wheat bun
• 1 tbsp salsa
• Arugula, to garnish
• Olive oil cooking spray

DIRECTIONS:

1. In a mixing bowl, mash beans, flour, cumin, pepper and egg white together. Add carrots and press into a patty.
2. Heat skillet over medium to high heat and coat lightly with cooking spray. Cook patty for 3 minutes on each side.
3. Place arugula and patty on bun and top with salsa.

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Red Velvet Pull-Apart Bread with Cream Cheese Glaze

Red Velvet Pull-Apart Bread with Cream Cheese Glaze

Bread Starter Ingredients:
1/4 teaspoon active dry yeast
1 cup lukewarm water (100-110 degrees F)
1 cup all-purpose flour, plus 3 tablespoons all-purpose flour

Red Velvet Yeast Bread Ingredients:
2 1/2 cups bread flour
1/4 cup cocoa powder
2 tablespoons (1 ounce) red food coloring plus 1 tablespoon water
1/3 cup sugar
2 teaspoons active dry yeast
1 cup minus 3 tablespoons lukewarm water (100-110 degrees F)
1 1/4 teaspoons table salt
2 tablespoons unsalted butter, room temperature
vegetable oil for lightly oiling bowl

Filling Ingredients:
3/8 – 1/2 cup granulated sugar (depending on how sweet you like things)
2 tablespoons semisweet chocolate chips
2 tablespoons bittersweet chocolate chips (I use Ghirardelli’s 60% cacao)
2 tablespoons unsalted butter, melted

Cream Cheese Glaze Ingredients:
2 ounces cream cheese, room temperature
1/2 cup powdered sugar
2 tablespoons unsalted butter, room temperature
1/4 teaspoon vanilla extract
about 3 tablespoons milk as
mini chocolate chips for sprinkling

Directions:
Note: In recipes that call for hunks of rising/resting time like this one, I like to draw out my schedule with different size boxes representing “hands on” and “hands off” prep time to get a visual feel for how long it will take. If you’re a visual person like me, drawing out your schedule is a great technique to try! Otherwise, a good old fashion list of what you’re doing at what time would also be beneficial.

Make bread starter: Dissolve the yeast in the 100-110 degree water for about 10 minutes. Completely mix in the flour. Cover the bowl loosely and leave it at room temperature to proof for around 6 hours.

Make red velvet yeast bread: Mix the cocoa powder, red food coloring, and 1 tablespoon water into a paste in a small bowl. In a medium bowl, mix together the paste, flour, 1/3 cup sugar, yeast, water, and 1/4 cup of your bread starter (save the rest to use for other recipes). Let this mixture rest for 15 minutes.

Knead in the salt and butter and then knead for about 10 minutes by hand or about 4 minutes on a mixer fitted with a dough hook, or until smooth and elastic. Scoop dough out into a lightly oiled bowl and cover it with a dish cloth. Let it rise until doubled in size, about 1 1/2 hours. Leave the dough in the bowl at this point but fold it in thirds like you’d fold a letter. Recover it and let it rest for 30 more minutes.

Shape and bake pull-apart bread: Prepare two 7″x 3″ x2″ loaf pans by greasing them (I use Wilton’s Cake Release, but you could also butter and flour them). Flour a large work surface. Use a dough scraper or sharp knife to help you cut your dough into halves. Turn out half of the dough onto your floured surface, keeping the other half covered.

Roll your dough out to a 15 inch long and 12 inch wide rectangle, lifting corners periodically to make sure it’s not sticking. If it seems to be snapping back, cover it with your damp towel and let it rest for 5 minutes before continuing.

Spread the melted butter over the surface of the dough with a pastry brush and then sprinkle the sugar and chocolate chips over the top, patting them down to ensure they mostly stick. Some will inevitably fall out as you do the following steps — just stuff ‘em back in and don’t worry too much about perfection.

With the long edge of the rectangle toward you, cut it into 6 strips (do this by cutting the rectangle in half, then cutting each half into equal thirds. I used a pizza cutter). Stack these strips on top of one another and cut the resulting stack into 6 even portions (again, cut it in half, and then cut the halves into equal thirds). Place these portions one at a time into your greased loaf pan, pressing them up against each other to fit them all in. Cover the pan with your damp cloth and place it in a warm place for 45 minutes to an hour to double in size. Repeat the rolling and cutting process with the second half of dough.

While the dough rises, preheat oven to 350 degrees F (or 325 if you have a glass loaf dish instead of a metal pan). When it’s risen, place the loaf in the center of the oven and bake for 30-35 minutes until dark on top (if you take it out at light brown, it’s liable to be raw in the middle, so let it get good and dark). Cool until just warm on a cooling rack in the loaf pan while you make the glaze.

Make the cream cheese glaze: Beat the cream cheese until fluffy, and then add sugar and vanilla. Add the milk to thin it to drizzling consistency. Drizzle some of the glaze over the slightly warm bread (save the rest for drizzling over individual slices) and sprinkle it with mini chocolate chips. Serve immediately.

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Black Lemon Chicken Salad

Black Lemon Chicken Salad

INGREDIENTS:

• 2 tablespoons vegetable oil
• 3/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 1 pinch ground cumin
• 1 (5 pound) whole chicken
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• salt to taste
• 1 3/4 cups chicken broth, divided
• 1 head romaine lettuce, shredded

DIRECTIONS:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Drizzle vegetable oil in a large roasting pan.
3. Whisk lemon juice, olive oil, black pepper, salt, cayenne pepper, and cumin in large bowl.
4. Place chicken in lemon mixture and turn it several times to coat each side. Place chicken breast side down in the marinade, and set aside for 30 minutes.
5. Place chicken breast side up in the prepared roasting pan. Pour about 1/4 of of marinade into the chicken cavity. Brush remaining marinade on the top and sides of the chicken.
6. Sprinkle rosemary, thyme, and salt over top of chicken.
7. Tie chicken legs together with kitchen twine.
8. Roast chicken uncovered in the preheated oven for 45 minutes; remove from oven and spoon juices accumulated in the pan over chicken. Pour 1 cup of chicken broth into the pan and continue roasting until chicken skin is browned and meat is no longer pink, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, spoon juices accumulated in the pan over chicken again, and cover loosely with aluminum foil for 20 minutes.
9. Remove chicken to a platter, draining any juices from the cavity into the pan; cover chicken with aluminum foil and set aside.
10. Set the roasting pan on the stove top over medium-high heat; add 3/4 cup chicken broth and boil, scraping any browned bits from the bottom of the pan. Simmer, stirring occasionally, until sauce is reduced by about half, about 10 minutes.
11. Slice chicken into 8 pieces and serve over shredded lettuce in a large bowl. Pour 2 to 3 tablespoons of pan sauce over the top, tossing to slightly wilt the lettuce leaves. Serve with additional sauce on the side.

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Peanut Butter Banana Oat Pancakes

Peanut Butter Banana Oat Pancakes

INGREDIENTS:
vegan, makes 7-8 large pancakes

• 3-4 Tbsp peanut butter, softened
• 3 Tbsp rolled oats
• 3 Tbsp maple or agave syrup
• 1/2 cup whole wheat flour
• 1/4 cup buckwheat flour
• 1 cup soy milk, vanilla
• 1 tsp flax seeds
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1 tsp apple cider vinegar
• 2 large bananas, sliced
• safflower oil for pan

DIRECTIONS:

1. Combine flax seeds and soy milk. Let stand for at least 2-3 minutes to thicken.
2. Combine dry ingredients in a large mixing bowl.
3. Stir peanut butter and agave or maple syrup into the flax/soy then fold this wet mixture into the dry ingredients. Fold in the apple cider vinegar last.
3. Heat a small drizzle of safflower oil in a nonstick pan.
4. Pour batter onto hot pan. When pancakes start to bubble through - add banana slices to wet batter and flip. Cook for another few minutes and transfer to paper towel to cool.
5. Serve with fresh bananas and a nice drizzle of agave or maple syrup.

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Grilled Rosemary Garlic Coquelet with Stuffed Baby Peppers

Grilled Rosemary Garlic Coquelet with Stuffed Baby Peppers

INGREDIENTS:

• 1 coquelet or cornish game hen
• Salt and pepper
• 8 fresh garlic cloves, chopped
• 1 1/2 tbsp fresh rosemary, chopped
• 1 tsp lemon juice
• 2 tbsp olive oil
• 6 slices proscuitto, chopped
• 2 tbsp olive oil
• 1/2 onion, chopped
• 3/4 cup ricotta
• 1/3 cup grated Parmesan
• 1/2 cup small peas
• Black pepper
• 16-20 baby bell peppers, tops cut off and reserved, then de-seeded.

DIRECTIONS:

1. Cut the coquelet up the back to remove the backbone, then flatten by pressing on the breast with the palm of your hand and season with salt and pepper.   Mix the garlic, rosemary, lemon juice and 2 tbsp olive oil together, smear all over the coquelet and refrigerate for 2 -4 hours.
2. Fry the proscuitto in 2 tbsp of olive oil until crisp.  Remove from the pan and drain on paper towels.  Add the onion to the pan, fry until soft, then allow to cool for 10 minutes.
3. Mix the proscuitto, onion, ricotta, Parmesan and peas together, season with black pepper, then stuff into the bell peppers.  Roast on an oiled baking sheet, at 350 F for 20-25 minutes until soft.
4. Grill the coquelet, off flame for about 40 minutes; 25 minutes skin side down, turn, then continue to grill for another 15 minutes.

Wine suggestion:  Chiroubles

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Avocado Mango Salsa

Avocado Mango Salsa

INGREDIENTS:

• half a large avocado, peeled and diced (Canyon Ranch uses 1/3 cup fresh blueberries)
• 1/3 cup peeled, diced mangoes
• 2 tablespoons minced red onions
• 2 tablespoons minced red bell peppers (we substituted tomatoes)
• 1 tablespoon minced fresh cilantro
• 1 tablespoon fresh lime juice
• ½ teaspoon minced jalapeno peppers
• (Canyon Ranch adds 2 teaspoons evaporated cane juice or organic cane sugar — we omitted sugar completely)
• ¼ teaspoon sea salt

FOR THE SALMON

• ½ teaspoon extra virgin olive oil
• four 4-ounce salmon fillets
• pinch sea salt
• pinch freshly ground pepper

DIRECTIONS:

Combine the avocado (or blueberries), mangoes, onions, tomatoes (or bell peppers), cilantro, lime juice, jalapenos, salt (and sugar, if using) in a medium bowl. Lightly crush with a fork to release the juices. Set aside. [Wear gloves when handling hot chile peppers, or wash your hands thoroughly before touching your eyes, nose or mouth.]

Heat olive oil in large saute pan over medium-high heat. Season the salmon with salt and pepper and sear for 3 to 5 minutes on each side, or until just cooked through.

Serve each salmon fillet with ¼ cup Avocado Mango Salsa.

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Black Rice Pudding

Black Rice Pudding

INGREDIENTS:

• 2 cups Black jasmine rice
• 3 cups water
• 2 cups canned or fresh coconut milk
• 3/4 cup raw sugar or rapadura sugar
• 1/2 teaspoon himalayan rock salt - fine

OPTIONAL TOPPINGS

1. 2 tablespoons dry-roasted sesame seeds (see notes below)
2. 1/2 cup coriander leaves
3. 1/4 cup fried shallots (see notes below)
4. Ripe mango or other sweet-acid fruit, sliced 

DIRECTIONS:
Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.

Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked.  Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours.

Serve warm or at room temperature, in small bowls, with your choice of topping.

NotesIf you like, once the pudding has cooled (or if you have leftover pudding), transfer it to a small baking sheet or a baking pan and use a spatula to smooth the surface. Cover and place it in the refrigerator for several hours, or overnight, to firm up. Cut into strips and serve sprinkled, if you wish, with the sesame seeds, coriander, or fried shallots, or a combination, or topped with the fruit. 

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Frozen Peanut Butter Pie with a Gluten-Free Chocolate Cookie Crust

Frozen Peanut Butter Pie with a Gluten-Free Chocolate Cookie Crust

INGREDIENTS:
Chocolate Cookie Crust:

• 1/4 cup plus 1 Tablespoon superfine rice flour (plus extra for dusting pie pan)
• 1/4 cup potato starch
• 1/4 cup tapioca starch
• 1/3 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon xanthan gum
• 1/8 teaspoon salt
• 5 Tablespoons cold butter, cut into small pieces
• 1 teaspoon vanilla extract

Peanut Butter Filling:

• 8-ounce package cream cheese, softened
• 14 ounce can sweetened condensed milk
• 3/4 cup smooth peanut butter
• 1 Tablespoon vanilla extract
• 1 teaspoon lemon juice
• 1 cup heavy or whipped cream, whipped until stiff

Whipped Topping:

• 1 cup
• 1/4 cup sugar

Chocolate Sauce:* (see note below)

• 1 cup dark or bittersweet chocolate chips
• 3/4 cup heavy cream

Toppings:

• shaved chocolate or miniature Reese's Peanut Butter cups (optional)

DIRECTIONS:

Preheat oven to 350 degrees.  Generously coat a 9-inch pie pan with cooking spray and dust generously with superfine rice flour.

Combine the rice flour, potato starch, tapioca starch, sugar, unsweetened cocoa powder, xanthan gum and salt in a medium bowl.  Cut in the butter with a pastry cutter or with a fork until crumbly.  Mix in the vanilla extract.  Press the dough evenly into the bottom and up the sides of the prepared pie pan.  Bake for 18-20 minutes or until cooked through.  Remove to a wire rack and cool completely. 

After the crust has cooled completely, prepare the filling.  Combine the cream cheese and sweetened condensed milk in a large bowl.  Use an electric mixer and beat until smooth.  Add the peanut butter, vanilla extract and lemon juice and mix until smooth.  Carefully fold in 1/3 of the whipped cream to lighten the mixture.  Gently fold in the remaining whipped cream and pour into the prepared crust.  Freeze for 1-2 hours.

Prepare the chocolate sauce by microwaving the chocolate at 50% power for one minute.  Stir and, if necessary, return the chocolate to the microwave for 30 second intervals at 50% power until the chocolate is nearly melted (residual heat will melt any remaining chocolate solids).  Slowly whisk in the heavy cream.  Let cool slightly and pour into a thin-tipped squeeze bottle.

While the chocolate sauce is cooling, prepare the whipped topping by beating the heavy/whipping cream using an electric mixer in a large bowl until soft peaks form.  Add the sugar and beat until firm.

Take the pie out of the freezer and spoon or decoratively pipe the whipped cream on top of the frozen pie. Decorate/drizzle with chocolate sauce and chocolate shavings or mini Reese's candies, if desired. 

Return the pie to the freezer and freeze for an additional 6+ hours. 

Note:  This amount will make plenty of extra chocolate topping, which I love to have in the fridge to top all sorts of desserts, but feel free to halve the amounts listed. 

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