• 1 1/2 tsp olive oil
• Salt and freshly ground black pepper
• Two 4-6 ounce pieces of thin fish fillets (salmon or a mild-flavored white fish, such as snapper or cod, work best) OR thinly sliced chicken breast
• A few sprigs of a fresh herb (good choices are dill, basil, thyme, rosemary, or cilantro)
• A few thin lemon or lime slices OR a splash of vinegar
• 1/4 cup white wine, water, or stock
• 1/2 cup finely chopped or sliced vegetables (good options include shallots, onion, garlic, zucchini, carrots, broccoli, fennel, and mushrooms)

1. Preheat the oven to 400 degrees F.
2. Start with 2 pieces of parchment paper (or aluminum foil), about 10×12 inches each.
3. Fold the parchment paper in half.
4. On one side of the middle crease of each piece, drizzle the olive oil, pinch of salt, and a couple grinds of pepper.
5. Add the fish or chicken and turn over to coat.
6. Place herbs, lemon, wine, and veggies on top of the fish.
7. Fold the parchment or foil over like a book and crimp the edges securely to prevent any steam or liquid from escaping during cooking.
8. Repeat with second package of parchment paper.
9. Place the packages on a baking sheet and bake for 15 minutes.
10. Remove and allow to sit for at least 2 minutes.
11. Open carefully by unraveling the edges to ensure the fish or chicken is thoroughly cooked, then serve.

This recipe serves 2 with individual packets.

There’s a simple formula for hearty, main-course soups. You can customize this soup based on whatever you have on hand. 

• 1 pound protein
• 1 pound vegetables
• Starch (if using potatoes, 1 pound, diced. Alternately, use 2 cans (15-16 ounces) beans, drained; 2 cups fresh or frozen corn; 1 1/2 cups wide egg noodles or 3/4 cup bite-size pasta; 1/3 cup long-grain white rice)
• Flavorings (either dried or woody herbs and/or spices, or fresh herbs and/or spices–see note below)
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 can (14.5 ounces) tomatoes, diced or crushed (occasionally optional)
• 1 quart broth (choose based on what your protein is)
• Salt and pepper to taste

NOTE: Dried or woody herbs, along with spices, should be added at the beginning with the broth. They include one or more of the following, depending on your taste and what you have on hand: 1 tbsp curry powder or garam masala; 2 tsps minced fresh rosemary, thyme, or chopped fennel seeds; 1 tsp dried thyme, basil, or tarragon, or ground cumin or coriander; 1/2 tsp dried oregano or caraway seeds; 1/4 tsp hot red pepper flakes.

Fresh herbs should be added during the last few minutes of cooking. They include 1/4 cup chopped fresh basil; 2 tbsp chopped fresh parsley, cilantro, mint, or lemon or lime juice; 1 tbsp chopped fresh dill or tarragon; 1 tsp finely grated lemon zest.

1. Heat the oil in a large pot over medium-high heat.
2. Add the onion and saute to soften slightly, about 5 minutes.
3. Add the vegetables, protein (unless using shrimp or scallops, which should be added during the last 5 minutes cooking), starch, tomatoes, broth, and flavorings (unless using fresh herbs, which should be added during the last few minutes of cooking).
4. Bring to a simmer, reduce heat to medium-low, and simmer, partially covered, until the vegetables are tender and the flavors have blended (15-20 minutes).
5. Add any flavorings and extra broth or water as needed. You want the soup thick but juicy.
6. Adjust seasonings, including salt and pepper to taste.
7. Serve and enjoy!

• 1 1/2 cups superfine sugar or granulated sugar
• 8 tbsp unsalted butter, cold
• 1/2 tsp salt
• 1 tsp gluten-free vanilla extract
• 3/4 cup Dutch-process cocoa powder
• 3 large eggs
• 3/4 cup gluten-free all-purpose flour
• 1 tsp baking powder
• 1 cup chocolate chips (optional)

1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8″ square pan or 9″ round pan (either should be at least 2″ deep).
2. Place the sugar, butter, and salt in a microwave-safe bowl or saucepan. Heat over medium heat, stirring with a heatproof spatula until the butter melts and the mixture lightens in color. This step helps melt the sugar, which will give the brownies a shiny crust.
3. If you’ve heated the sugar and butter in a saucepan, transfer the mixture to a bowl. Otherwise, just leave the hot ingredients right in their microwave-safe bowl. Blend in the vanilla and cocoa, then add the eggs and mix until shiny.
4. Blend in the flour and the baking powder. Stir in the chips, if you’re using them.
5. Pour the batter into the prepared pan, spreading it to the edges.
6. Bake for 33-38 minutes, until the top is set and a cake tester or toothpick inserted in the center comes out clean or nearly so (with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester).
7. Remove from the oven and cool for about 15 minutes before cutting. Once the brownies are cool, cover tightly with plastic.

This recipe is courtesy of The King Arthur Baking Company.

• 1 1/2 lbs beef stew meat
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Italian seasoning
• 2 tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1 large onion, chopped
• 4 ribs celery, cut into slices
• 1 lb carrots, cut into slices
• 1 lb potatoes, cubed
• 2 1/2 cups beef bone broth
• 1 10-ounce can tomato sauce
• 2 tbsp cornstarch
• 2 tbsp water

1. Add the olive oil to the Instant Pot and turn on the saute function. When the oil starts to sizzle, add the meat and season with the salt, pepper, and Italian seasoning.
2. Cook the meat until browned on all sides.
3. Add the beef broth to the Instant Pot and use a spoon to scrape the brown bits from the bottom of the pan.
4. Add the Worcestershire, garlic, onion, celery, carrots, potatoes, and tomato sauce.
5. Close the lid and steam valve on the Instant Pot.
6. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
7. Mix the cornstarch and cold water in a small bowl, then stir into the stew until thickened.

 This recipe is courtesy of The Salty Marshmallow.

• 4 cups whole milk
• 5 whole cloves
• ½ tsp vanilla extract
• 1 tsp ground cinnamon
• 12 egg yolks
• 1 ½ cups sugar
• ¾ cup light rum (can add more to taste)
• 4 cups half-and-half)
• 2 tsps vanilla extract
• ½ tsp ground nutmeg

1. Combine milk, cloves, ½ tsp vanilla, and cinnamon in a saucepan. Heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil (I did this after letting it heat for 5 minutes. I never did get it to a rolling boil).
2. In a large mixing bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture back into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick (this was right at 3 minutes for me). Do not allow mixture to boil. Strain (using a fine mesh strainer over a large bowl) to remove cloves, and let cool for about an hour (I cooled mine, uncovered, in the fridge).
3. Stir in rum, cream, 2 tsps vanilla, and nutmeg. Refrigerate for 6-8 hours before serving.
4. Store in airtight containers (I used mason jars) in the refrigerator for up to 5 days.
5. Shake or stir before serving.

This recipe is adapted from Allrecipes’ Amazingly Good Eggnog.

Mastering the basic braising technique will help you prepare amazing, tender meals from tougher (and therefore cheaper) cuts of meat. It also allows you to impart incredible flavor to vegetables. Because many braises can be made a day ahead, they’re convenient when you know you’ll be pressed for time. And, once you have them cooking, you can focus on other things and let them do the work. You’ll need:

• Heavy pan with a tight-fitting lid (such as a Dutch oven)
• Stock, water, or wine (avoid bouillon cubes, as they’ll be too salty)
• A tougher cut of meat, a whole chicken, or dark poultry. Some good meat options include shoulder roasts, short ribs, brisket, and shanks.
• Oil
• Salt and pepper
• Veggies (optional). If braising vegetables, add them during the last hour of cooking.

1. Season your meat with coarse salt and ground pepper.
2. Brown the meat thoroughly in oil over medium-high heat, then remove the meat from the pan or Dutch oven.
3. Saute a mix of aromatics (onions, garlic, shallots, leeks, carrot, celery, or fruit such as apples or pears) in some oil in your pan or Dutch oven.
4. Deglaze the pan by adding your stock, water, or wine to your pan or Dutch oven and using a wooden spoon to scrape up all the browned bits.
5. Return the meat to the pan or Dutch oven. Cook in your oven at 325 degrees F until thoroughly tender (2-5 hours).

If you want a specific recipe to get a better sense of the technique, here’s a great one:

Ingredients

• 3 tbsp vegetable oil
• 3-pound pork shoulder or picnic ham, cut into 1 to 2-inch cubes
• Coarse salt and freshly ground pepper
• 1 large onion, chopped (about 1 1/2 cups)
• 2 carrots, chopped (about 1 cup)
• 2 stems of celery, chopped (about 1 cup)
• 4 garlic cloves, peeled
• 1 bay leaf
• Several sprigs fresh thyme, or 1 tsp dried thyme
• 1 1/2 cups chicken stock or water
• 1/2 head cabbage, shredded or sliced thin (about 8 ounces)
• 2-3 large tomatoes, diced, or one 14-ounce can diced tomatoes
• 1 large potato, peeled and cubed (about 1 1/2 cups)

Directions

1. Preheat oven to 325 degrees F.
2. Heat 2 tbsp oil in a 5-quart Dutch oven over medium-high heat. Season the meat with coarse salt and freshly ground black pepper.
3. When oil is hot, add cubes of pork. Brown well, about 3-6 minutes per side. Avoid overcrowding the pan (which will steam the meat instead of browning it. Work in batches if needed).
4. Remove all meat from the pan and set aside. Add or remove oil so there are about 2 tbsp in the pan. Reduce heat to medium.
5. Add onion, carrots, celery, garlic, bay leaf, and thyme. Saute until vegetables are soft.
6. Add browned pork and enough stock or water to come to the top of the meat.
7. Stir and scrape up any browned bits on the bottom of the pan.
8. Cover and put the pot into the oven to simmer for about 2-2 1/2 hours, or until meat is tender enough to cut with a fork.
9. Add cabbage, tomatoes, and potatoes to the pot, then return to the oven for 35-45 minutes, until cabbage is tender.
10. Remove bay leaf before serving. Taste to see if it needs salt and pepper before serving.

Infused oils are perfect for cooking, dipping, and mixed into salad dressings.

• 3 cups of freshly picked and washed (sweet) basil leaves
• 1/2 cup of oil of choice

EQUIPMENT:

• Mortar and pestle
• Sieve or muslin cloth to strain
• Funnel
• Dark (tinted) bottle to store the oil

1. Add as many basil leaves to the mortar as will fit and add a drizzle of oil
2. Pound and grind the oil and leaves until reduced to a pulp and they start to combine
3. Add more leaves and oil and continue until all have been added
4. Once all of the leaves and oil have been pounded and ground let it sit for approximately one hour
5. Pound and grind again and then strain the oil into a bowl – you may need to do this twice
6. Pour the strained oil into a dark bottle to store

This recipe courtesy of A Fresh Legacy

Garlic-infused oil is delicious when dipped with fresh bread!

• 1 cup extra virgin olive oil
• 8 cloves garlic, peeled and smashed

1. Place all the ingredients in a saucepan.
2. Cook over low heat for at least 5 minutes or until a thermometer inserted into the oil registers 180 degrees F.
3. Remove from heat and leave at room temperature to cool completely.
4. Store in a bottle with a sealed lid.
5. Refrigerate for up to one month.

This recipe is courtesy of Paleo Grubs.

• 1 1/2 cups finely ground blanched almond flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup sour cream
• 2 large eggs
• 2 tbsp salted butter, melted but not hot

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment paper (or grease it with oil).
3. In a medium-sized bowl, whisk together the almond flour, baking powder, and salt.
4. In a small bowl, whisk together the sour cream, eggs, and melted butter.
5. Pour the wet mixture into the dry and stir until well combined. All the batter to rest for 5 minutes.
6. Drop the batter by the large spoonful onto the prepared baking sheet (leave about 2 inches between the biscuits).
7. Bake for 10 to 12 minutes, until the tops are golden brown. You can insert a toothpick into the biscuits to ensure they’re done (toothpick should come out clean).
8. Allow to cool before removing from the pan.
9. Store in an airtight container in the fridge for up to 1 week. Reheat in the microwave for a few seconds (be careful not to overheat).

• 1 pound ground beef
• 1 cup chopped white onion
• 2 garlic cloves, chopped
• 1 cup chopped bell peppers
• 1 fresh jalapeno, chopped (do not include seeds or pith unless you want it spicy)
• 1 16.5-ounce can diced tomatoes and green chilis (alternately, if you don’t like the texture of tomatoes, use 1 4-ounce can of green chilis and 1 12-ounce can of tomato sauce)
• 1/2 cup beef broth
• 1/4 cup organic, no-added sugar tomato paste (from can)
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp red cayenne pepper (use more or less depending on how spicy you want the chili to be)
• 1 tsp dried oregano
• Salt and pepper to taste

1. Heat a large pot on medium-high heat with the onions, bell pepper, garlic, and jalapeno. Cook for about 2 minutes.
2. Add the ground beef and all the seasonings to the pot.
3. Use a spatula or large spoon to break down the ground beef into small chunks.
4. When the beef has browned, add the beef broth, tomato paste, and the can of diced tomatoes and green chilis (or tomato sauce and green chilis, if using). Stir to combine all the ingredients.
5. Lower the heat on the stove to low. Cover and simmer the chili for 15-20 minutes. Taste and adjust seasonings as needed.
6. Serve hot. Optionally, top with sour cream, cheddar cheese, sliced avocado, and/or salsa.

This recipe will keep for 3-5 days in an airtight container in the fridge.

This recipe is adapted from Stay Snatched.

• 2 pounds ground beef
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 14.5-ounce can petite diced tomatoes or tomato sauce
• 1 1/2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 cups finely ground blanched almond flour
• 2 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 large eggs
• 2 tbsp salted butter, melted but not hot

1. Preheat the oven to 375 degrees F.
2. Make the filling: in a 12-inch cast-iron skillet (I’ve used a 10-inch successfully, although it’s a little tight) or other ovenproof skillet, cook the ground beef with the onions and garlic over medium heat. Crumble the meat with a large wooden spoon as it cooks. Cook until meat is browned and onions and garlic are translucent (about 10 minutes). Drain the fat if necessary.
3. Stir in the tomatoes and the seasonings. Simmer over low heat for 15 minutes, then remove from the heat.
4. Make the biscuit topping: in a bowl, whisk together the almond flour, baking powder, garlic powder, and salt until well combined.
5. In a separate bowl, stir together the cheese, sour cream, eggs, and melted butter. Add the wet ingredients to the dry ingredients and gently stir until well combined.
6. Drop the biscuit topping by the large spoonful onto the chili beef mixture in the skillet.
7. Bake for 20 minutes or until the biscuits are cooked through and browned on top.
8. Leftovers will keep up to 5 days stored in an airtight container in the fridge.

• 2 lbs boneless, skinless chicken thighs
• 1/2 cup unsalted butter, melted
• 12 ounces cremini or button mushrooms, halved or quartered (optional)
• 1 onion, diced
• 8 garlic cloves, minced
• 2 tsp paprika
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 cup chicken broth
• 8 ounces cream cheese
• 1 cup grated Parmesan cheese
• Fresh parsley (optional, for garnish)

1. Put the chicken pieces in the slow cooker. Pour the melted butter over the chicken.
2. Add the mushrooms, onion, garlic, paprika, salt, and pepper and toss to coat the chicken with the butter.
3. Cover and cook for 6-6 1/2 hours on low.
4. When finished, transfer the chicken and vegetables to a serving platter.
5. In a saucepan over medium heat, combine the chicken broth, cream cheese, and Parmesan cheese. Cook, stirring, until the cream cheese is melted and fully incorporated, about 5-7 minutes.
6. Pour the sauce over the chicken and serve, garnished with parsley.

• 3 cups lukewarm water (about 100 degrees F)
• 1 1/2 tbsp yeast
• 1 tbsp kosher salt
• 6 1/2 cups (32 ounces/900 grams) unsifted unbleached all-purpose white flour
• Additional flour to create loaves
• Cornmeal (optional)
• Roasting pan
• Baking stone

1. Combine water, yeast, and salt in 5-quart bowl. Stir to mix.
2. Add all the flour at once and mix with wooden spoon or your hands until dough is wet and sticky (you shouldn’t have any dry spots).
3. Cover with lid or plastic wrap, but don’t seal airtight.
4. Leave to rise for about 2 hours at room temperature. (If not using right away, store for up to 2 weeks covered in the fridge.)
5. Lightly sprinkle some flour onto dough’s surface. Scoop a handful (about the size of a grapefruit) of the dough away from the rest. Rub it with a layer of flour while gently stretching the top around to tuck the sides into the bottom. You want to create a round, smooth loaf.
6. Put the loaf on a pizza peel or cutting board dusted with cornmeal to prevent sticking (can also use flour).
7. Let it rise, uncovered, for at least 30 minutes (but not more than 90 minutes).
8. Your dough will plump up but not change drastically in size.
9. While dough is rising, preheat oven to 450 degrees F.
10. Place a roasting tray or other metal pan on bottom rack of the oven. Put baking stone on middle rack.
11. Dust loaf liberally with flour.
12. Using a sharp knife, slash top with a cross or three lines, then carefully slide loaf onto preheated baking stone in the oven.
13. Pour about 1 cup of hot water into roasting pan and close oven door to trap the steam.
14. Bake for about 30 minutes (crust will be browned and loaf should feel light and hollow).
15. Cool to room temperature before cutting.

• 8 cups peeled and cubed potatoes
• 2 cups peeled and chopped onions
• 4 cups chopped celery
• 2 tsp salt
• 4 cups half-and-half
• 6 tbsp butter
• 1 cup shredded sharp cheddar cheese
• 4 tbsp chopped fresh parsley (optional for garnish)

1. Place potatoes, onions, celery, and salt in a large pot. Add enough water to cover. Simmer until tender, about 15 minutes.
2. Put in blender or food processor fitted with the metal blade and puree until chunky.
3. Return to soup pot. Add half-and-half, butter, and cheese. Stirring, simmer until piping hot (do not boil).
4. Garnish with parsley if desired. You can also top with sour cream, bacon, and/or green onions.

This recipe is courtesy of CD Kitchen.

• 2 tsp kosher salt
• 2 tsp fresh cracked pepper
• 2 tsp garlic powder
• 3 lbs beef chuck or rump roast
• 1 tbsp oil
• 5 sprigs fresh thyme
• 1 large onion, quartered and peeled
• 1 bay leaf
• 3/4 cup red wine
• 3 tbsp Worcestershire sauce
• 2 cups beef stock
• 3 large cloves garlic, smashed
• 8 ounces Cremini mushrooms, halved (alternately, you could leave these out and use 3-4 ribs of celery cut into thirds instead)
• 6 carrots, peeled and halved
• 1 1/2 lbs baby potatoes, halved
• 2 tbsp cornstarch

1. Combine salt, pepper, and garlic powder. Rub onto all sides of the roast.
2. Set a medium skillet over medium-high heat. Add the oil to the skillet. Once the oil shimmers, add the roast and sear the roast on all sides. This should take about 5 minutes. Transfer the roast to the slow cooker, and nestle thyme, quartered onion and bay leaf around the roast.
3. Reduce the heat for the skillet to medium. Add the wine, Worcestershire sauce, and garlic cloves to the skillet to deglaze the pan. Cook for about 1 to 2 minutes, just until some of the alcohol cooks off the wine, and you scrape the brown bits off the bottom of the pan. Turn off the burner.
4. Nestle the mushrooms, carrots, and potatoes around the roast. Pour the wine from the skillet and the beef stock over everything.
5. Secure the lid, cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.
6. Before serving, make the gravy: Ladle 2 cups of the slow cooker liquid into a medium saucepan. Set it over medium-high heat and bring to a boil.
7. Make a slurry by combining 2 tablespoons of cornstarch with 3 tablespoons of water. Whisk the slurry into the boiling liquid. You should see it thicken to the consistency of honey within a minute or so.
8. Once thickened, remove it from heat. Serve up some pot roast and veggies, then top with gravy. Add more salt and pepper to taste.

This recipe is courtesy of Simply Recipes.

• 2 large onions, cut in half and sliced
• 1 large eggplant, cut into 2-inch pieces
• 4 small zucchinis, sliced
• 2 garlic cloves, minced
• 2 large green bell peppers, de-seeded and cut into thin strips
• 2 large tomatoes, cut into 1/2-inch wedges
• 1 6-ounce can tomato paste
• 1 tsp dried basil
• 1/2 tsp oregano
• 1 tsp sugar
• 2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• 1/4 cup olive oil
• Red pepper flakes, to spice it up

1. Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2. Sprinkle half the basil, oregano, sugar, parsley, salt, and pepper on the veggies.
3. Dot with half of the tomato paste.
4. Repeat layering process with remaining vegetables, spices, and tomato paste.
5. Drizzle with olive oil.
6. Cover and cook on low for 7-9 hours.
7. Place in serving bowl and sprinkle with freshly grated Parmesan cheese (can also serve over rice or pasta).
8. Refrigerate or freeze leftovers (can be frozen for up to 6 weeks).

This recipe is courtesy of Food.com.