Strawberry Crumble Pie

• 1 egg plus 1 egg white (beaten)
  
• 3/4 cup white sugar
• 3 Tbsp white or whole wheat flour plus 3/4 cup white or whole wheat flour
  
• 1 tsp vanilla extract
• 2.5 lbs fresh strawberries
• 1 pie shell
• 1/2 cup brown sugar
• 1/2 cup oats
• 1/2 cup butter, melted
• 2 tsp cinnamon
  

1. Preheat oven to 350.
2. Line pie pan with pie shell and brush with 1 beaten to seal. Rest in fridge for 15 minutes.
   
3. Beat egg in a large mixing bowl.
4. Stir in white sugar, 3 Tbsp flour, vanilla extract, and 2.5 lbs strawberries until combined.
5. Pour strawberry mix into pie shell.
6. In a small bowl, combine 3/4 cup white flour, brown sugar, melted butter, cinnamon and oats .
7. Crumble oat topping over top of pie evenly.
8. Bake for 35-40 minutes or until pie is firm and crumble is light brown.
   

Classic Chocolate Cupcakes with Coconut Buttercream Frosting

Cupcake Ingredients

• 1/2 cup cocoa powder
• 1 cup boiling water
• 1 and 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 2 eggs
• 1 cup granulated white sugar
• 2 tsp vanilla

Frosting Ingredients

• 3 cups confectioners sugar
• 1 cup butter, softened
• 2 tsp vanilla extract
• 2 Tbsp milk
• 1/2 cup shredded coconut (sweetened or unsweetened according to preference)
  

Cupcake Steps

1. Preheat oven to 375; grease or line muffin cups.
2. Combine cocoa powder and boiling water until all lumps have dissolved.
3. In a separate bowl, combine dry ingredients (flour, baking powder, salt).
4. Cream butter and sugar in stand mixer for 2 minutes. Add eggs one at a time to butter mixture until incorporated; add vanilla extract.
5. Add flour mixture in three parts.
6. When flour is just incorporated, pour water/cocoa mixture slowly into batter until just combined.
7. Fill muffin cups 3/4 full; bake 16 minutes or until toothpick comes out clean.
8. Allow cupcakes to cool completely before frosting.
   

Frosting Steps

1. Fit stand mixer with balloon whisk.
2. Combine confectioners sugar and butter on low speed for 1 minute. Once combined, increase speed to medium and beat for 3 additional minutes.
3. Add vanilla and milk (increasing the amount of milk as needed), beating until the desired consistency is achieved.
4. Pipe frosting onto cooled cupcakes.
5. Pour shredded coconut onto flat plate; roll frosted cupcakes lightly in coconut to coat.
   

Sweet and Spicy Candied Nuts

• 1 pound nuts (almonds, pecans, walnuts or hazelnuts)
• 1 egg white
• 1 tbsp water
• 1/3 cup brown sugar
• 1/2 cup white sugar
• 1 and 1/2 tsp kosher salt
• 1 tsp cinnamon
  
• 1/2 tsp cayenne pepper (adjust according to preference)

1. Preheat oven to 300.
   
2. Whisk egg white and water until light and frothy.
3. In a separate bowl, combine sugars, salt, cinnamon and cayenne pepper.
4. Add nuts into egg wash and stir to coat.
5. Pour sugar mixture over nuts; shake to coat.
6. Spread nuts onto a cookie sheet lined with parchment paper.
   
7. Bake 30 minutes, turning every 10 minutes.
   
8. Allow nuts to cool before removing from cookie sheet.
   

Spicy Chicken Corn Chowder

• 1/2 tbsp butter
  
• 1/2 pound chicken breast, diced
  
• 1 large bell pepper, diced
  
• 1 large white onion, diced
  
• 1 and 1/2 tbsp flour
• 1 and 1/2 tsp paprika
• 2 small potatoes, diced
  
• 1 and 1/2 cup chicken stock
• 1/2 tsp salt
• 1 tsp black pepper
• 1 and 1/2 tsp Worcestershire sauce
• 1/2 tsp cayenne pepper
• 2 tsp hot sauce
• 1 and 1/2 cups frozen whole kernel corn
  
• 1/3 c milk (whole milk works best; 2% will do)
• Cilantro and diced jalapeno as garnish (optional)

1. Melt butter over medium heat in a medium-sized pot.
2. Add chicken breast; saute until browned and cooked through.
3. Remove chicken breast from pot and set aside.
4. Add bell pepper to pot; cook until tender.
5. Add onion; cook until just tender (about 2 minutes).
6. Add paprika, salt, pepper, cayenne pepper, and flour to bell pepper and onion, stirring until evenly distributed and no longer lumpy.
7. Slowly incorporate chicken stock (about 1/2 cup at a time).
8. Add potatoes and bring to a boil. Reduce to a simmer and cook approximately 15 minutes, until potatoes are tender.
9. Add Worcestershire sauce, hot sauce, and corn to the pot and bring to a boil. Cook approximately 8 minutes, until corn is tender.
10. When fully cooked, pour 1/2 of the contents of the pot into a blender and blend until smooth. Pour contents back into soup pot and stir until fully incorporated.
11. Add chicken and milk to the pot and cook until warm (but not boiling).
12. Serve hot, and garnish with cilantro and jalapenos as desired.

Yields 4 servings. Approximate nutrition information per serving: 195 calories, 4 grams fat, 2 grams fiber.

Garlic Naan Bread

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tbl milk
• 1 egg, beaten
• 2 teaspoons salt
• 1/2 tsp baking soda
  
• 4 1/2 cups bread flour
• 3 tsp minced garlic
• 2 tbl cilantro, fine chop
  
• 1/4 cup butter, melted

1. In a large bowl, dissolve yeast in warm water and sugar. Let stand about 10 minutes, until frothy and double in volume. Stir in milk, egg, salt, baking soda and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise for 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic and cilantro. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. Makes 14-16 5" naan breads. Serve with Vegetable Biryani.
   
5. NOTE #1: If you are freezing part of the dough, after combining garlic & cilantro in step #2, pinch off amount to freeze & store in an airtight container in freezer for 1-2 months. When ready to make, allow dough to come to room temperature (approximately 1 hour), knead & follow step 4.
6. Note #2: If you are reheating naan, pop in the toaster for 1-2 minutes & enjoy!

Ginger Garlic Paste for Indian cooking

• 4 tbl garlic (course chop)
• 4 tbl fresh ginger (peeled, course chop)
• EVOO (for desired consistency)

1. Combine garlic & ginger in food processor. Pulse to blend.
2. Add EVOO (up to 1 tbl) until mixture resembles paste.
3. Refrigerate or freeze to store.

Vegetable Biryani

• 2 tbl EVOO
• 1 red onion (1/2" dice)
• 1/2 tsp cumin seed
• 1 2-3" piece cinnamon stick
• 7 peppercorns
• 1 tbl ginger garlic paste
  
• 1 tomato, diced
• 1/2 cup water
• 1-1/2 cup mixed veggies (carrots, peas, corn)
• 1/2 cup diced yukon gold potato (1/2" cubed)
• 1 tsp sodium-free chicken boullion
• 1 tsp salt
• 1/4 - 1/2 tsp red chile pepper
• 1/4 tsp black pepper
• 1 tsp garam masala
• 2 bay leaves
• 1/4 tsp tumeric
• 4 cups water
• 2 cups basmati rice, rinsed & drained

Yields 4-6 servings (~1 cup)

1. Heat oil in dutch oven over medium eat. Add onion & cook until softened (about 3 minutes).
2. Stir in cumin seed, cinnamon stick & peppercorns. Cook until fragrant & cumin seeds begin to pop (about 3 minutes).
3. Stir in ginger garlic paste, tomatoes & 1/2 cup water. Bring to a simmer and cook until the water evaporates (about 10 minutes).
4. Stir in peas, carrots, corn & potato. Season with remaining spices: chicken boullion, salt, red chile, black pepper, garam masala, bay leaves and tumeric. Stir well, cover and cook for 5 minutes.
5. Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice. Reduce heat to medium, cover, and simmer for 10 minutes.
6. Stir, reduce heat to low, cover & continue to cook until rice is done (10-20 minutes).
7. Serve as a side dish or main dish with garlic naan bread.