Date Braised Chicken Thighs

These date braised chicken thighs are sweet, tangy, savory, and fall off the bone. I served it with rice, israeli salad, hummus, pita and roasted cauliflower when I had friends over recently. This chicken dish was the star of the show. It takes a couple hours to make, but I love how there’s minimal chopping and majority of the cook time is from the low and slow braise. Enjoy!

Ingredients:

• 9 skin-on bone-in chicken thighs

• 1 yellow onion

• 10 medjool dates

• 1 quart chicken bone broth or store bought chicken stock

• 3 lemons

• Thyme and/or dried oregano

• Salt/ pepper

Method:

1. Preheat oven to 300F

2. Slice onion with the grain. Pit the medjool dates and cut each date into 4 pieces.

3. Remove chicken from packaging and pat dry with a paper towel. Once dried season generously with salt and pepper on both sides.

4. Heat a skillet over medium heat. Coat the skillet with oil and seer skin side down (I did this in two batches)

5. After about 4-5 minutes the chicken skin should be golden brown. Remove golden brown thighs from pan and place skin side up in an oven safe dish or tray.

6. Sautee your sliced onions in the same skillet you seared the chicken with to get any fond from the bottom of the pan. Maintain the same medium heat.

7. After 4-5 minutes ,stirring occasionally, the onions should be translucent.

8. Add dates, oregano, thyme, chicken stock, and juice of one lemon to the skillet

9. Once it’s come to a boil pour this mixture over the chicken thighs in your oven safe dish. (try to get any onions or dates off of the chicken skin and in the broth)

10. Place your dish or tray in the oven uncovered to braise for one hour.

11. Once the hour is up, remove from oven.

12. Remove chicken from dish and pour the broth with dates and onions into a sauce pan

13. Reduce the sauce on high heat for a few minutes until thickened

14. Season with salt and lemon juice once you have the desired consistency

15. Spoon the seasoned sauce over the braised chicken and enjoy.

Honeynut Squash Pie

My honeynut squash pie recipes is based off of Sally’s Baking Addiction, however I roasted my own squash and cut back on the sugar a bit, since honeynut squash is naturally sweeter than your typical canned pumpkin. This recipe was a hit at our thanksgiving table and hope you enjoy it!

Ingredients:

Pie Filling

• 400g squash puree (4-5 honeynut squash)

• 3 large eggs

• 200g brown sugar

• 8g cornstarch

• 4g salt

• 1 Tbsp cinnamon

• 1 Tbsp ground ginger

• 1/2 Tbsp nutmeg

• 1/4 Tbsp ground clove

• 240 mL cream (1 cup)

• 60 mL milk (1/4 cup)

• 1 pie crust. I like this recipes from Inspired Taste

Extra’s

1 egg for egg wash

Method:

Pie Filling

1. Preheat oven to 375 F

2. Cut your squash in half lengthwise and remove seeds

3. Place on a parchment lined sheet tray cut side down and roast at 375F for about an hour or until fork tender

4. Once squash is roasted, scoop out the meat and place back onto the lined sheet tray without the skins intact and place back in the oven for 30 minutes to remove any excess moisture

5. Whisk together squash puree, 3 eggs, and brown sugar until combined

6. Add cornstarch, salt, cinnamon, ginger, nutmeg, cloves and whisk until combined

7. Add heavy cream and milk- whisk vigorously until everything is combined

8. Blind bake your pie crust at 375 F: Line your pie crust with parchment paper then add pie weights or beans and bake for 10 minutes. Carefully remove parchment and weights then continue blind baking for another 8 minutes

9. Pour filling into the hot par baked pie crust. Apply egg wash to the edges of the pie crust and continue to bake at 375 F for an additional 50-60 minutes. Gently wobble the pie in the oven to check if it’s done. There should be minimal movement in the center. If crust is getting too dark you can place tinfoil around the edges to help prevent burning

10. Once the pie is finished, remove from oven and allow to cool for at least 2 to 3 hours before serving. Alternatively, cook prior and hold in the refrigerator overnight. This recipe will keep in the refrigerator for up to 5 days

Chicken Bone Broth

This is my bone broth/ chicken stock recipe that I’ve been making recently. You can easily cut the duration of this stock as 18 hours is a long time, but if you’d like the broth to be rich in color and flavor then try to get at least 5 hours. Also, if you plan to make a soup with this recipe and want to use the meat then simply remove the chicken from water after an hour, pick off the meat and reserve on the side. Once the meat is removed then place the bones back into the pot to simmer.

Ingredients:

• 2-3 whole chickens (you can substitute in whatever bone-in cut you’d like)

• 1 head celery

• 2 onions

• 3 large carrots

• 1 head fennel

• handful of black peppercorns

• 5 fresh bayleaves

• handful of thyme

Spiced Bone Broth:

• 1 qt homemade broth

• Anise

• Fennel seeds

• Fresh ginger

• Whole cloves

Method:

Roasting chicken

1. Preheat oven to 375F

2. Spatchcock the whole chickens for a more even browning, however you can leave them whole if you’d like. If Spatchcoking, roast the backbone & neck as well

3. Place chickens on parchment lined baking sheets and roast for about an hour (or until golden brown)

Broth Process

1. Cut your onions, carrots, celery and fennel into even sizes 

2. Pour veggies into a stock pot (I used a 12L pot), add a pinch of salt, and sweat until translucent 

3. Add in your spices and aromatics

4. Add your chicken to the pot

   1. Make sure to scrape any fond off of the sheet tray at this point with a little warm water

5. Fill your pot with cold water

6. Bring pot to a boil then turn down to lowest setting (the broth should be lightly simmering)

7. Keep this low simmer for the next 18 hours (I like to cover the pot overnight) and skim any impurities

8. After 18 hours, strain off the broth and discard the chicken and vegetables

9. Place broth over ice to rapidly cool, skin any fat that congeals on the surface, then freeze any extra for later use

Spiced Bone Broth

1. Reheat a quart of the broth or take hot strained broth from above and add a nub of fresh ginger, 2 star anise, 1 tbsp of fennel seeds, and 3 whole cloves into a sauce pan

2. Season generously with salt until you’re satisfied with the taste

3. Pour into a mug and enjoy!

Caramelized White Chocolate & Sesame Cookies

This cookie was inspired during a trip to copenhagen a few years ago. It was the first time I had ever tried a sesame cookie and it completely took me by surprise. I added caramelized white chocolate and brown butter to enhance the “nuttiness” of the cookies and give a bit more complexity.

Ingredients:

• For the cookies ( Makes about 24 cookies)

  • 227g butter (2 sticks)

  • 227g Brown Sugar

  • 120g White sugar

  • 1 Tsp Vanilla Extract

  • 2ea Eggs

  • 259 Bread Flour

  • 2g Baking soda

  • 2g Baking powder

  • 5g salt

  • 1/4 cup sesame seeds

  • 140g white chocolate

Method:

Caramelized White Chocolate

1. Preheat oven to 325F

2. Line a baking sheet with parchment

3. Place white chocolate chips onto baking sheet and place in oven

4. Continue to stir chips every 5 minutes until golden brown (edges and bottom will brown first)

5. Once all chips are golden brown remove from oven and let cool.

Cookies

1. Start by browning the butter. Once brown either place butter over ice to cool or allow to cool at room temp. (you want the butter to be room temp if possible)

2. Add both sugars and butter to a standing mixer with a whisk.

3. Mix until light and fluffy on high speed (about 3-4 minutes)

4. Add in eggs, vanilla, and salt and continue to mix on high speed (another 3-4 minutes)

5. Add your flour, baking soda and baking powder to a seperate bowl.

6. Turn your mixer on slowest speed and incorporate flour mixture for a minute or 2.

7. Remove bowl from mixer and fold in white chocolate & sesame seeds.

8. Once everything is fully incorporated scoop your cookies onto a parchment lined baking tray.

9. Cover with plastic wrap and rest overnight in the fridge (at least a few hours)

10. Bake at 375F until edges are golden brown

11. Sprinkle with flaky salt immediately after removing from oven

Braised Short Rib Tacos

This is a go-to recipe for me when I’m in the mood for a braised meat taco and it’s always a crowd pleaser. It does take some time to prepare, but it’s well worth it. I love the meals that you can place in the oven and forget about them for multiple hours.

Ingredients:

• For the braise

  • 2-3lbs boneless short ribs

  • 2 white onions

  • 1 head of garlic

  • 1 can chipotle in adobo (add less for spice sensitivity)

  • 3 tbsp tomato paste

  • 1 quart chicken or beef stock

  • 2 tbsp ground cumin

  • 2 tbsp ground coriander

  • dash of apple cider vinegar

• Toppings

  • Tortillas of choice

  • Sliced radishes

  • Diced white onion

  • Ciltantro

  • Limes

Method:

1. Season short ribs with salt & pepper

2. Seer short ribs on all sides until browned

3. Dice 1.5 white onions. Cut head of garlic in half length wise.

4. Remove short ribs from pan once browned and add in onion & garlic. Scrape fond off the bottom of the pan and mix with onions- continue to sauté on med heat until translucent (4-5 minutes)

5. Once translucent add in cumin & coriander. Sauté for another 2 minutes

6. Add tomato paste and cook down for 1-2 minutes until deepened in color.

7. Add chipotle in adobo and repeat cooking down process.

8. Add 1 quart of stock to the pan and a dash of cider vinegar. At this point you want to add this braising liquid to a dutch oven or other oven safe dish

9. Add short ribs into oven safe dish with braising liquid.

10. Cover & bake at 300 for 3-4 hours depending on thickness of meat.

11. Once short ribs are fork tender. Remove dish from oven.

12. Remove short ribs from dish and place into separate vessel and let sit.

13. Strain braising liquid into a small pot. Skim as much fat off the surface as possible. Once strained & skimmed, boil and reduce braising liquid until thickened.

14. Shred your short ribs and combine with reduced braising liquid. Can also add more chipotle at this point if you like more heat.

15. Chop your cilantro, radish & remaining half onion.

16. Quarter your limes

17. Toast your tortillas

18. Assemble your tacos & squeeze lime juice over top

Chai Spiced Wild Rice Krispie Treats

This is my fun take on a classic rice krispie treat. This recipe uses wild rice instead of white rice. It has a toasty/savory note since the wild rice is fried. This process happens quickly so make sure you have everything ready to go before puffing your rice. Also, please note that the puffed wild rice doesn’t work with wild rice “blends”.

Ingredients:

• 5 cups puffed wild rice

• 10oz marshmallows of choice

• 4 Tbsp butter/ coconut oil

• Pinch of salt

• 1 packed of chai spice

• High smoke point oil

Instructions:

• Place oil in a pot and heat until smoke point (while oil is heating, set up sieve over a metal bowl & a sheet tray lined with a paper towel)

• Once oil has reached smoking point pour a quarter cup of wild rice into the pot. (make sure there’s excess room in pot to avoid overflow)

• Wait until all rice is puffed (no more than 20 seconds) and pour all contents of the pot into the metal bowl/strainer.

• Transfer puffed rice onto a lined sheet tray to further drain excess oil

• Repeat process until you have 5 cups of puffed wild rice.

• Melt butter or coconut oil in a pot.

• Stir in marshmallows until melted & add in chai spice mixture.

• Fold in your puffed wild rice

• Dump marshmallow/ puffed rice mixture into a parchment lined tray. (I used a 10 x 10 baking tray)

• Allow to cool & set before cutting into desired shape.

Gluten & Dairy Free Almond Orange Cake

This is one of my favorite “healthy” cake recipes. I got the original recipe from Great British Chefs website and tweaked it a bit to take out the whitensugar contents. It’s incredibly moist and fluffy, which I typically find lacking in gluten free recipes.

Makes 6 mini bundt cakes

(double recipe for 9 inch cake pan)

Ingredients

• 2 Large Navel Oranges

• 6 Eggs

• 250g Almond Flour

• 1 Tbsp Baking Powder

• 6 Medjool Dates (Pitted)

• 1/2 cup Coconut Sugar

• Pinch of Salt

Instructions

1. Preheat oven to 305F

2. Bring a large pot of water to a boil and insert oranges. Simmer oranges for 2-3 hours until fork tender. Make sure the oranges are submerged the entire time.

3. Remove any seeds in the oranges and puree in blender with dates until smooth.

4. Whisk eggs and coconut sugar

5. Combine almond flour, baking powder, and salt

6. Combine the egg mixture with the almond flour mixture until fully incorporated

7. Whisk in 300g of orange puree. Batter should be sweet at this point. If not sweet enough you can add more coconut sugar or a little honey.

8. Grease your tin and bake. This recipe can take an hour + in the oven because of the low temperature.