Chicken tikka masala

Chicken Marinade:
8-9 boneless skinless chicken thighs cut into bitesize pieces
1 cup plain greek yogurt
1 1/2 T galic
1 T. ginger
1 t. garam masala
1 . tumeric
1 t. cumin
1 t. chili powder
1 t. salt.

Marinade overnight 1 hour to overnight.

Sauce:
2 T. olive oil
2 T. butter
1 large onion
1 1/2 T garlic
1 T ginger
1 1/2 t. garam masala
1 1/2 t. cumin
1 t. turmeric
1t. ground corriander
1 can tomato .sauce
1 t. chili powder
1/4 c water
1 1/4 c. cream
fresh cilantro for garnish at end.

heat pan and oil. When hot brown chicken pieces in batches. set aside. in same pan, melt butter, fry onions for about 3 min. then add the saeasoning Pour in totmato pure, and simmer for 10-15 min . add cream, chicken and juices from chicken. pour water as needed.

Shepherd's pie

4 big potatoes
a little butter
milk
salt
pepper
garlic powder
parsley
spri
*make mashed potatoes and set aside
2 lbs ground beef
1 onion diced
3-4 carrotts
2 cloves garlic
1 t. salt
1/2 t. pepper
4 T. flour
1 T tomato paste
1 1/4 c. beef broth
1 teaspoon worcestershire sauce
1/4 t. dried oregano
1/4 t. dried thyme
1/4 t. dried rosemerry
1/2 c. frozen corn
1/2 c. frozen pease
1/2. frozen green beans.

brown meat, onion, garlic carrots, salt pepper until cooked. drain grease. sprinkle flour over meat and cook for a min or so. stir in tomato paste, broth and seasonings. simmer for 10 min. stir in frozen veggies.
Bake 35-40 min at 375

Vegan chocolate fudge sauce

1 can full fat coconut milk
1/3 c coco powder
1/3 c sugar

Splash vanilla
2 tablespoons coconut milk liquid

Scoop fat portion of coconut milk into a pan. Add coco powder and sugar and heat on medium heat til almost a boil. Remove from heat and add vanilla and liquid. Pour into mason jar.
If you have left over, to reheat, microwave for a few seconds.

Vegan/gluten free/refined sugar free strawberry rhubarb crisp

1 cup oat flour
3/4 c oats
3/4 c coconut sugar
1/2 c coconut oil
1 t cinnamon (and a shake or 2)
A few Dash salt

1 cup water
1/2 c pure maple syrup
1 t vanilla
2 T corn starch
Dash salt

4-5 cups rhubarb (I use frozen in off season)
1-2 cups strawberries diced

*cut dry ing with coconut oil. Press half into bottom of 8x8 pan. Put in rubarb and strawberries. Boil water cornstarch mixture until just thick and pour over fruit. Sprinkle the top with remaining crumble

Bake at 375 for 1 hour.

Quinoa burrito bowls

meat: steak, chicken, shrimp etc!
In food processor,
1 cup cilantro
1 half small onion
2-3 t chopped garlic
1 lime juiced
1/2 jalapeño seeded (optional)
Salt pepper
1/4 c olive oil
Blend and pour over meat and marinate all day. Then grill

Quinoa: (multiply as needed. I do 3x)
1/2 cup quinoa
1 cup water
1 t chicken bullion
Salt
Pepper
Garlic powder
Cumin

Toppings:
Sautéed onions and peppers
Sautéed corn
Black beans
Tomatoes
Sour cream
Guacamole
Salsa
Salsa verde
Chips

Brooke's VANILLA DREAM CAKE

INGREDIENTS:

• 2 1/4 cups all purpose flour
• 
2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups water
• 2 cups sugar
• 6 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1 tablespoon vanilla extract
• 1 vanilla bean, scraped
• 2 large eggs

 

• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups powdered sugar
• 1 tablespoon vanilla extract
• up to 3 tablespoons milk

DIRECTIONS:

Preheat oven to 350°F. Butter two 8 inch round cake pans. Set aside. 

In a medium bowl, whisk together flour, baking powder, baking soda and salt. 

In a medium saucepan over medium high heat, combine water and sugar. Bring to a simmer and stir until sugar dissolves, about 1 minute. Remove from heat and add butter, stirring until melted. Let cool completely (about 20 minutes in the fridge) and then whisk in vegetable oil, vanilla extract and the scrapings from the vanilla bean. Beat in eggs. Whisk in dry ingredients, until smooth. 

Divide batter evenly between prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans until cool to the touch - then frost. 

Vanilla Buttercream: In a stand mixer with the paddle attachment, cream butter until light and fluffy. Add powdered sugar 1 cup at a time, mixing thoroughly after each addition. Increase speed to medium and add vanilla extract. Add 2 tablespoons of milk and beat for 3 minutes. If your frosting is too thick, add remaining 1 tablespoon of milk. 

To assemble: Assemble the 2 layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop the cake into the freezer to harden the crumb coat for about 10 minutes. Apply one final thick and even layer around the outside of the cake. Store in the fridge if not serving within the next couple of hours. Let cake come to room temperature before serving (let cake sit on counter for about 30 minutes before serving to warm up!

Mexican Lime Salad Dressing

Ingredients for the dressing:

• ¼ cup fresh lime juice
• 2 tablespoons honey
• ½ teaspoon cumin
• 1 clove garlic finely minced
• ½ teaspoon salt
• 4 tablespoons extra virgin olive oil
• freshly ground black pepper
• taste and add salt if needed

Instructions

1. For the dressing, combine lime juice, honey, cumin garlic and salt. In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk. Taste and add more salt and pepper, if needed.