365 recipes

 Papa's favorite! And also really easy to make and take and share, etc.  Combine: 2 3/4 c UNSWEETENED coconut flakes 1/2 c sweetened condensed milk (a can usually has 1 cup) 1 t vanilla Form into balls and place on silpat baking sheet or into mini muffin sheets.  Bake at 325 º for about 10-15 minutes, less for smaller, mini muffins need the longest. Allow to cool before moving, as they are delicate when hot. 

Mix together: 1/3 c olive oil 3 T red wine vinegar Freshly & finely chopped chives or 1/4 t onion powder  Salt and pepper to taste Set aside. Combine:  6 oz tuna packed without liquid (if packed in oil, add less oil; if packed in water, drain) 1 can/15 oz cannellini beans, drained & rinsed 1 T capers 3/4 c cherry tomatoes, halved 1/2 T freshly chopped basil Pour dressing over and gently combine. Serve alone,  as a salad on a bead of spinach or open face sandwich on a crusty bread -both need an extra drizzle of olive oil.

This is a mild anytime curry.  Takes 10-15 minutes. The original (dairy) sauce is from Magnus Nilsson. I double the sauce so there's plenty. Especially because I like to add vegetables and proteins. I always add the apples, sometimes skip the onion. Leftover roasted root vegetables tasted great. Regular supermarket yellow curry powder is perfect. Serve it over rice or with naan. Be generous with the salt and pepper.  Melt 4 T butter over medium heat in a sauté pan (wide, shallow).  Sprinkle in 4 T yellow curry powder and stir to combine.  Add 1-2 tart apple (Granny Smith), cored and chopped or cubed & 1 onion, finely chopped. When apples and onion are softened, sprinkle them with 2 T flour . Stir to evenly coat all.  Add 1 1/2 c heavy cream OR coconut cream , slowly, a bit at a time, whisking constantly to keep lumps at bay. When smooth, add in 1 1/2 c milk OR coconut milk in the same manner. Allow to begin to bubble and thicken before serving. Season gen...

Now that it is officially Fall, it's time for pumpkin cookies again :)   Dad's pumpkin cookies are delicious. Best way to describe the difference between them is that these are more spice than pumpkin. I like them both but sometimes prefer this spice version. I don't like using prepared pumpkin pie spice, it seems to change the flavor for me (I wonder if it's the amount of cloves?). This recipe hits the spice just right but of course alter as you like, it can take even handle more or less chocolate chips in it, or none at all.  In medium mixing bowl, mix dry ingredients together:  2 c flour 2 t baking powder 3/4 t baking soda 1 1/2 - 2 t cinnamon 1/2 t ginger 1/2 t nutmeg 1/8 t cloves 1/2 t salt In small mixing bowl beat together : 1/2 c sugar 1/2 c brown sugar, packed 1/2 canola oil 1 egg 1 t vanilla paste Then add:  240g pumpkin purée, ( about a small can if not using fresh) When blended well, add the pumpkin mix into the the dry mixture. Barely blend the two ...

 Basically it's Lemon Spaghetti. I needed a side dish for a friend's seafood lunch and this was perfect. When I served at cousins beach week, it also got rave reviews (and competition for the leftovers) so it's worth sharing here. I found the recipe by Michelle Doll at Delish.com. What I love about this recipe is it is quick and easy but really it's the technique. Its similar to an Alfredo sauce but because of the way you put it together, it is very evenly distributed and doesn't feel heavy. Tastes great with fish and chicken, so far.  Cook  12 oz. spaghetti in generously salted boiling water.  While waiting for the pasta, slice of a couple thin strips from a lemon for garnish (if desired)  Zest  1 lemon into a large sauce pan (the spaghetti will go into it later)  and juice the lemon , setting the juice aside. Add 1/2 c. heavy cream and  4 Tbsp. unsalted butter to the lemon zest   and let it melt over low hea...

 One of my fall favorites is simple butternut soup. I often just keep a box of it in stock in the pantry. After looking for a good homemade version - This was so delicious! It was a post by Cecilia Tolone on Insta. If you are pressed for time, you can easily substitute with canned squash. Look for the freshest squash when you have the time, it really makes a difference in the flavors.  The amounts in the recipe are general recommendations since the size of squash varies. I used a medium butternut, about 25 cm/10 inches . I would use a bit smaller pumpkin. Peel, seed, slice and cube your squash.  Drizzle a shallow baking dish with olive oil and put the squash in. Salt the squash lightly and place 4-5 dabs/tsps of butter on top. Cover with lid or foil.  Bake at 390º F / 200º C for about 30 minutes - so you can easily pierce it with a fork. While the squash bakes, chop a 1/2 a medium onion and 3 medium carrots into matching sizes - doesn't matter as they will be cooke...