LINKDING

1 large bunch swiss chard 2 tsp coriander seeds, ground 2 tsp turmeric 3/4 tsp cayenne 1 tsp cumin seeds, ground 1 tsp freshly ground black pepper 3 Tbsp oil 1 medium onion, thinly sliced 2 garlic cloves, finely chopped 2-inch piece of ginger, finely chopped 2 cans chickpeas salt 4 cups coconut milk or chicken broth 1/2 cup cilantro leaves & stems 2 Tbsp lemon juice Chop the chard. Combine the spices in a small bowl. In a large pot combine oil, onion, garlic, ginger, and the stems from the chard. Cook over medium-high heat. Stir frequently until fragrant and onions start to frizzle and become golden brown along edges, 8-10 min. Add spice mixture and cook, stirring constantly, until fragrant, about 1 minute. Add chickpeas, salt, and coconut milk. Bring to simmer and add chard leaves. Cook until leaves are tender and sauce has reduced and thickened, about 10 min. Remove from heat. Add cilantro and lemon juice. Taste and adjust with more salt or lemon juice if needed.

recipe to bookmark good bread recipe https://www.kingarthurbaking.com/recipes/walter-sands-basic-white-bread-recipe 2 cups (454g) water, warm 2 Tbsp (25g) sugar 4 tsp instant yeast or active dry yeast 1/2 cup (56g) powdered milk 2 Tbsp (28g) soft butter, or 2 Tbsp (23g) vegetable oil 6 cups (720g) white flour 2 tsp (12g) table salt Pour the warm water into a mixing bowl. Add and let dissolve the sugar and then the yeast. When the yeast is bubbling, add the butter, the dry milk, and salt. Add 3 cups of flour and mix together. Stir in another 2 1/2 cups of flour, keeping the last 1/2 cup in reserve. Knead the dough for 3 to 4 minutes, until it begins to behave as if it belongs together. Cover and let the dough rest while you clean and grease the mixing bowl. Continue kneading for 3 or 4 more minutes, until the dough feels smooth and springy. Use up to 1/2 cup of the reserved flour, if necessary, to keep the dough from sticking to the kneading surface. Place the dough in the greased bowl, turn it over to coat both sides, and cover the bowl. Let it rise in a draft-free place until doubled, 1 to 2 hours. Deflate the dough, and divide it in half. Form into loaves, and place in greased 8 1/2" x 4 1/2" pans. Cover and let rise until the dough domes an inch above the rim of the pans. After the dough has been rising for 20 minutes, preheat the oven to 350°F. When the loaves are sufficiently risen, bake for 35 to 40 minutes, or until nicely browned and the center of the loaves reads 190°F when measured with an instant-read thermometer. Remove from the oven and tip the breads out of their pans. Place on a rack to cool completely before slicing.

1 1/2 cups very finely ground blanched almond flour 1 1/2 cups powdered sugar 2 tsp quality pure almond extract 3 Tbsp water Place the almond flour and powdered sugar in a food processor and pulse until combined and any lumps are broken up. Add the almond extract and pulse to combine. Add the water and process until a thick dough is formed. If the mass is still too wet and sticky, add some more almond flour. If it's too firm and you need it to be more malleable just add a tiny bit of water. Keep in mind that the marzipan will become firmer after it's been refrigerated. Turn the marzipan out onto a work surface and knead it a few times. Form it into a log, wrap it up in plastic wrap and refrigerate. Will keep for at least a month in the refrigerator or up to 6 months in the freezer. Bring to room temperature before using in any recipe. Note: To make a firmer Marzipan that you can shape into figures for decorations, add 1/4 cup or more of sugar until you reach the desired level of firmness

2 cans chickpeas, drained 11 garlic cloves, peeled; 10 left whole and 1 crushed 30g fresh ginger, peeled and julienned 400g cherry tomatoes 3 red chillies, mild or spicy, a slit cut down their length 1 Tbsp tomato paste 2 tsp cumin seeds, roughly crushed 2 tsp coriander seeds, roughly crushed 1⁄2 tsp ground turmeric 1⁄2 tsp chilli flakes 2 tsp red Kashmiri chilli powder 1 tsp sugar 200 ml olive oil 180g Greek-style yoghurt 15g picked mint leaves 30g fresh coriander, roughly chopped 1 Tbsp lime juice salt Preheat the oven to 150°C fan. Put chickpeas, whole garlic cloves, ginger, tomatoes, chillies, tomato paste, spices, sugar, oil and 1 tsp of salt into a large dutch oven, and mix to combine. Cover and transfer to oven and cook for 75 minutes, stirring halfway through, until aromatics have softened and tomatoes have broken down. Meanwhile, put yoghurt, mint, fresh coriander, lime juice, crushed garlic and 1⁄4 tsp salt into a food processor and blitz until smooth. Use the yogurt mixture as a garnish for chickpeas on the plate.

LENTILS: 3/4 c brown lentils water Cook until done. DRESSING 1 tsp miso, yellow or white 1 Tbsp soy sauce 1 Tbsp lime juice 1 Tbsp rice vinegar 2 Tbsp sugar 1 clove garlic, minced 3 Tbsp warm water or broth 1 Tbsp fish sauce Mix ingredients thoroughly until miso and sugar are dissolved in. FULL DISH 2 tsp oil 1 chopped onion 2 tsp minced ginger 3 cloves garlic, minced 1 green chili finely chopped Cooked lentils 2 tsp sugar 1 Tbsp soy sauce 4-5 Tbsp of the mixed dressing from above Heat oil in a skillet over medium-high heat. Add onion, cook until starting to turn golden on the edges, then add the ginger, garlic, and green chili and continue to cook. Add the lentils, brown sugar, soy sauce, and dressing. Cook until the sauce comes to a boil and starts to thicken. Serve with rice or noodles. good with sliced fresh cucumbers added. drizzle remaining dressing over the cucumbers and rice.

Main ingredients: 1 small squash 1 block of firm tofu 2 large onions (more in volume than squash) Slice up squash and onion into thin slices, cut tofu into chunks. Sauce: 1/3 cup soy sauce 2-3 Tbsp sugar chunk of fresh ginger, grated generous amount of oil gochugaru gochujang Stir sauce ingredients thoroughly. Put sauce, tofu, squash, and onions in a large dutch oven or casserole dish and stir together. Bake uncovered at 375 F for something in the neighbourhood of 2 hours I think? Stir after an hour, and in another half hour after that. Go until the onions have lost their juices and everything is browning up to nicely caramelize.

ingredients: 2 1/2 cups (500 g) sugar 1 cup water 9 large egg yolks 1 large egg 2 1/2 cups (240 g) ground almond flour or meal 1/2 tsp. table salt Make pie crust. Press into a 1"-thick disk. Wrap tightly in plastic and chill at least 1 hour. Roll out chilled disk of dough on a lightly floured surface to ¼" thick. Carefully transfer to pie dish. Lift up edges and allow dough to slump down into dish. Gently press into edges of dish if needed. Trim overhang so dough is flush with edges of pan. Freeze crust at least 1 hour and up to 1 week. Heat 2 1/2 cups (500 g) sugar and 1 cup water in a medium saucepan over medium, whisking occasionally, until sugar is dissolved, about 5 minutes. Transfer syrup to a small bowl and let cool. Meanwhile, place a rack in middle of oven; preheat to 375°. Remove crust from freezer and prick bottom in several places with a fork. Line with parchment paper or foil, leaving overhang; fill with pie weights or dried beans. Bake until set and edges are barely golden, 13–17 minutes. Remove crust from oven and, using overhang, lift out parchment paper and pie weights. Whisk 9 large egg yolks and 1 large egg in a large bowl to combine. Add cooled syrup and whisk to combine. Add 2 1/2 cups (240 g) ground almond flour or meal and 1/2 table salt and whisk again to combine. Transfer mixture to a blender or food processor and blend on high until very smooth and airy, about 1 minute. Pour filling into crust. Reduce oven temperature to 350° and bake pie 40 minutes. Reduce oven temperature to 300° and continue to bake pie until crust is deeply browned and top of filling is dark brown and set around the edges (a little jiggle in the centre is okay), about 50 minutes. Let cool before slicing. Pie can be baked 1 day ahead. Cover and chill. ➤ Note: This pie is incredibly delicious, but definitely too much filling for a regular depth pie dish; cut back accordingly, or build up decorative crust sufficiently to hold it all in.

Lemony Lentils and Rice with Caramelized Onions Roland's mujadara recipe 1/2 cup raisins liberal lemon juice 4 medium onions olive oil 1 cup brown lentils or green lentils 1/4 tsp cinnamon 2 tsp cumin 1 tsp coriander rice caramelize the onions. near the end, add the raisins and spices. in a different pot make the lentils with salt and pepper, and combine with the onions when finished, and add liberal amounts of lemon juice. serve with rice.

instructions remove seeds from squash and pick out the bits of flesh. lay seeds out in a single layer to dry for an hour or so salt and oil them and add other spices if desired. make sure to spread them out in a single layer again. roast for 20 min at 275 F, then let sit to cool.

Ingredients 1/4 cup water 4 Tbsp dry ground mustard 3 Tbsp white distilled vinegar 1/2 tsp flour 1/4 tsp plus 1/8 tsp kosher salt 1/8 tsp turmeric Pinch garlic powder Pinch paprika Directions Place water, mustard, vinegar, flour, salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat and whisk until smooth. Bring mixture to a boil, then reduce heat to a simmer until thickened, about 5 minutes, stirring often. Allow mustard to cool, transfer to an airtight container and store in the refrigerator for up to a month. it's a good dupe for French's yellow mustard.

ingredients 2 to 6 slices of bacon diced (optional) 2 tablespoons butter 2 carrots diced 2 ribs celery diced 1 onion diced 2 cloves garlic minced 1 3/4 cup dried yellow split peas 2 to 4 cups of pork broth, plus enough water to make 8 cups of total liquid 2 bay leaves 3 teaspoons thyme 3/4 teaspoons salt 1/4 teaspoon pepper Maple syrup to drizzle (optional) DIRECTIONS If using bacon, begin by putting it into a large pot and frying until it begins to crisp ever so slightly Add the butter carrots, celery, onion and garlic; cook, stirring occasionally, until softened and golden, about 15 minutes. Stir in split peas, bay leaves, thyme, salt and pepper; cook, stirring, for 2 minutes. Stir in broth and water. Bring to boil; reduce heat, cover and simmer, stirring occasionally, until peas are very soft and soup is thickened, 1-1/2 to 2 hours. Discard bay leaves and serve with a drizzle of maple syrup if desired NOTES 15 min at high pressure plus 10 min release in the Instant Pot is infinitely simpler and more foolproof than cooking on the stovetop, and may even taste better; pressure cooker ratio is 6 cups stock to 2 cups split peas instead of using bacon you can use ham, plus frying in lard/bacon fat.

how to: wash your hands and vessel first onion, cabbage, carrot salt, pepper, oregano (use from yard) sauerkraut calculator for how much salt let sit in salt for half an hour then moosh and put in jar then let it sit for 2-5 days with r's jar weights and lids

ingredients frozen chicken breasts garlic powder sage thyme bay leaves peppercorns salt onion carrot celery olive oil 1. put everything except the vegetables & oil into instant pot with water up to the max fill line. Set the instant pot to cook 45 minutes at high pressure, and let it release naturally for at least 10 minutes before releasing pressure. 2. dice up the vegetables finely, at a ratio of 2:1:1 for onion:carrot:celery volume. put the vegetables in a large frying pan with oil and cook at a low temperature until soft and well-cooked, without browning the vegetables. 3. shred the chicken, and mix the chicken, broth, and vegetables into a pot. bring up to a boil and simmer briefly to meld the flavours. add a few cups of extra water, and additional salt to taste.

1 1/4 cups sugar 1 cup vegetable oil 3 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1-1/4 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 3 tbsp grated fresh ginger (or more!) 1/4 teaspoon baking soda 2.5 cups grated apples (3 apples, peeled and cored) Preheat oven to 350°. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Add the grated apples and the grated ginger. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the centre comes out clean, 45ish minutes. Make a lime glaze with 1 cup powdered sugar mixed with just enough lime juice to make it drizzle-able. Drizzle over cake and serve. ➤ note: the above is my alterations from the linked cake. very good!

3 tablespoons (45ml) soy sauce (see note) 3 tablespoons (45ml) water 2 tablespoons (30g) sugar 1 teaspoon (5ml) fish sauce 1 medium clove garlic (5g), finely grated 2 tablespoons (30ml) vegetable oil 10 ounces (285g) small Yukon Gold potatoes, rinsed and halved 1 tablespoon (15ml) toasted sesame oil 1 tablespoon (6g) toasted sesame seeds In a small bowl, whisk together soy sauce, water, sugar, fish sauce, and garlic until sugar is dissolved, about 30 seconds. Set aside. Pour oil into a 3-quart saucier or saucepan. Add potatoes, arranging them cut-side down in a single layer. Set saucier over medium-high heat and cook, uncovered, until potatoes are light golden-brown on cut-side, 5 to 6 minutes. Lower heat to medium-low, add soy sauce mixture and stir to combine with potatoes. Cover saucier with a lid, and cook until potatoes are completely tender and offer no resistance when pierced with a cake tester or paring knife, about 10 minutes. Remove lid and increase heat to high. Cook, uncovered, stirring constantly with a heat-resistant rubber spatula, until liquid has reduced and thickened to a sticky caramel consistency that fully glazes the potatoes, 1 to 2 minutes. Remove from heat, and transfer potatoes to serving bowl. Drizzle with sesame oil, sprinkle with sesame seeds, and serve. NOTES: You can use joseon ganjang (Korean soy sauce made from soy alone), yangjo ganjang (Korean soy sauce made from soy plus wheat), or even Japanese soy sauce here, if that's what you have. See our guide to the Korean pantry for more on the most common varieties of Korean soy sauce. Look for potatoes that are about 1 1/2 inches in diameter. If you can't find small potatoes, cut larger Yukon Golds into 1 1/2-inch pieces. ➤ mark made this and it was delicious!

1/2 cup (113g) water, lukewarm 2 cups (454g) milk, warm (100°F to 110°F) 3 tablespoons (43g) butter, room temperature 2 tablespoons (21g) granulated sugar 1 tablespoon (18g) salt 2 1/2 tablespoons (28g) instant yeast 6 to 7 cups (720g to 840g) Unbleached All-Purpose Flour Expect to take more than an hour and a half from when you start. Be generous with the liquids so you can actually fit enough flour into the dough. Combine the water, milk, butter, sugar, salt and yeast in a large bowl. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam. Add 5 cups flour and mix by hand until the dough forms a rough, shaggy mass. The dough will not form a ball at this point, but will be just shy of coming together. Add flour, 1/2 cup at a time and blend until a smooth ball begins to form. Knead by hand for about 10 minutes until a soft, smooth ball of dough is formed. The dough should feel elastic and slightly tacky to the touch. Let rise for 20 minutes at room temperature or until the dough is full and puffy. Gently deflate the dough and separate into portions for a total of 24 dough balls. Place on a lined half-sheet baking pan, cover, and let rise for another 20 to 25 minutes, or until well rounded and full looking. Preheat the oven to 350°F. Bake the rolls for 20 to 25 minutes or until golden brown and an internal thermometer reads 190°F. You can brush the baked rolls with melted butter if desired and top with finishing salt. Serve warm. Store leftovers in a plastic bag for up to 3 days. If you want to freeze the unbaked buns, place in the pans as described allow to rise for 10 minutes. Wrap airtight and freeze for up to 4 weeks. To bake, thaw overnight in the fridge, then unwrap and bake as directed.

1 cup unsalted butter, softened 1 egg 1 cup sugar 2 cups flour 1 tsp vanilla ½ tsp salt Turbinado/ Raw Sugar for dusting Preheat the oven to 400 degrees. Chill a 9x13″ baking pan in the freezer. Do not grease the pan. Using a mixer, blend the butter, egg, sugar, and salt together until it is creamy. Add the flour and vanilla and mix using your hands until the mixture holds together in large clumps. If it seems overly soft, add a little extra flour. Using your hands, press the dough out onto the chilled and ungreased baking sheet until it is even and ¼ inch thick. Dust the top of the cookies evenly with raw sugar. Bake at 400 degrees until the edges turn a golden brown, about 12-15 minutes. Remove from the oven. Let cool for about five minutes before cutting the cooked dough into squares. Remove the squares from the warm pan using a spatula.

2 1/4 tsp. active dry yeast 2 tsp. honey 5 cups (625 g) all-purpose flour 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt 6 Tbsp. extra-virgin olive oil, divided, plus more for hands 4 Tbsp. unsalted butter, plus more for pan Flaky sea salt 2–4 garlic cloves Whisk 2 1/4 tsp. active dry yeast, 2 tsp. honey, and 2 1/2 cups lukewarm water in a medium bowl and let sit 5 minutes. Add 5 cups (625 g) all-purpose flour and 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. Pour 4 Tbsp. olive oil into a big bowl that will fit in your refrigerator. Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size, at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours. Generously butter an 18x13" rimmed baking sheet. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1 1/2 hours and up to 4 hours. Place a rack in middle of oven; preheat to 450°. Lightly oil your hands. Gently stretch out dough to fill baking pan. Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes. Hold off on this last step until you're ready to serve the focaccia: Melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2–4 garlic cloves with a Microplane (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30–45 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.) Brush garlic-butter all over focaccia and slice into squares or rectangles. Do Ahead: Focaccia is best eaten the day it's made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300° F oven.

3 Tbsp olive oil 1 medium onion, thinly sliced 4 garlic cloves, very thinly sliced 2 large, thick carrots (12 ounces), in 1/4-inch slices some of another vegetable Kosher salt ground black pepper 1/4 tsp red pepper flakes 3 Tbsp tomato paste 1 Tbsp brown sugar 1.5 cups vegetable stock 3 Tbsp red wine vinegar or sherry vinegar 1 tsp Worcestershire or soy sauce a bit of miso 1 15-ounce can chickpeas, drained and rinsed 1 bay leaf Heat oven to 350 degrees. If you have a Dutch oven or braiser that can go from stove to oven, start in this on the stove. If not, start with a wide, deep saute pan and transfer the mixture to a 3-quart (or 9×13-inch) casserole or baking dish for the oven part. Heat olive oil over medium heat and add onion; cook until softened. Add garlic and cook 2 minutes more. Add the carrots, black pepper, and red pepper flakes and cook for 2 more minutes, until they begin to glisten. Add tomato paste and brown sugar and cook until well-incorporated, 3 minutes. Add stock, vinegar, Worcestershire sauce, miso, chickpeas, and bay leaf and bring to a simmer. Once simmering, either cover tightly with a lid or pour into your baking dish and cover with a lid or tightly with foil and transfer to oven. Braise chickpeas and vegetables for 90 minutes. Remove from oven, discard bay leaf, and adjust seasonings to taste.

4 Tbsp white sugar 2 tsp. Pepper 2/3 cup vegetable oil 1 tsp. Salt 3 Tbsp rice wine vinegar 3 Tbsp white vinegar 2 tsp sesame oil 2 packets of seasoning from Mr. Noodles Mr noodles, crunched up Shake and let sit for at least two hours to blend flavours before putting on salad (keep the noodles separate)

2 egg whites 1 dash lemon juice 2 1/4 cups almond flour 1 3/4 cups powdered sugar 1 pinch salt 1/4 tsp baking powder 1 tsp orange zest 1 Tbsp almond extract 1 tsp vanilla (1/2 cup icing sugar for coating) Whip egg whites and lemon juice to stiff peaks. Sift together almond flour, 1 3/4 cups icing sugar, and baking powder. Fold into egg whites in three batches. Add orange zest, vanilla, and almond. Roll dough into 1 inch balls, roll in icing sugar. Shape into an oval. Spread on baking sheet and slightly flatten. Let sit at room temperature for 1-2 hrs for tops to dry out. Pre-crack shell tops by squeezing slightly. Bake at 300 F for 20 min.

2/3 cup butter 3/4 cup sugar 3 Tbsp cocoa 5 Tbsp rum 1 cup GF rice crispies 1 cup oatmeal Mix well. Shape into balls. Roll in icing sugar.

• 2 large oranges • 6 eggs • ½ pound ground almonds • ½ pound sugar • 1 teaspoon baking powder • a touch of salt 1. Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges, including the peel, in a food processor. 2. Preheat oven to 400 degrees. 3. Beat the eggs in a large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible. 4. Bake for one hour, or until a knife inserted in the centre comes out clean. Cool in the tin before turning out.

dough: 1 bottle beer, dark (eg [region] Dark) 4 1/4 Tbsp butter 3 Tbsp sugar 1 1/2 tsp salt 4 1/8 c flour 1 1/8 tsp yeast glaze: 1 egg, lightly beaten 1 Tbsp water coarse salt or sesame seeds Make into a dough. Roll into a 14" x 14" rectangle. With a sharp knife, cut into 27 strips a half inch wide. Gently pull into a role 16" long. Shape into pretzels and place on greased baking sheets. Do not let rise. Combine egg and water and brush onto pretzels. Sprinkle with coarse salt or sesame seeds. Bake at 350 for 18-20 min or until done. Remove from sheets and cool on a wire rack.

Mix together: 1/2 cup olive oil 1/4 cup honey 3/4 cup cider vinegar 1 Tbsp water Salt Pepper (can heat until honey fully dissolved) Add to sauce: 1 cup onion 1 cup green pepper 1 cup celery 1 can black beans 1 can lentils 1 can corn niblets (can drain excess juice) Store in fridge up to 3 weeks. Eat with tortilla chips.

2 cups light raisins 2 cups water 2 teaspoons soda 2 eggs 1 ½ cups sugar 1 ½ teaspoons vanilla 3 cups flour dash salt Combine raisins, water and soda. Bring to boil. When mixture begins to foam, remove from heat. Cool. Beat together eggs, sugar, salt, and vanilla. Add raisins mixture alternately with flour to egg mixture. Pour batter into 2 well-greased and floured loaf tins and bake at 350 degrees for 55 minutes. ➤ A fairly sweet bread but not dessert-sweet, great for a snack

1/2 cup butter 1 cup flour salt cold water this is sufficient for a pie shell; double it if you need a top as well. rest well in the fridge after it comes together, like at LEAST half an hour and preferably closer to 2 hours, before you try to roll it out. don't forget the salt!

4 cups chicken broth 1 medium onion 2 cloves garlic One 1-inch piece fresh ginger 1 1/2 pounds carrots (5 large) 1 Tbsp olive oil 1/4 tsp ground allspice 1/2 cup unsalted roasted cashews 2 tsp honey 1/4 tsp ground pepper Chop the onion and mince the garlic and ginger. Slice the carrots into 1/4-inch-thick coins. Heat the oil in a medium pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the garlic and ginger and cook for 1 minute more. Stir in the allspice and cook for 30 seconds. Stir in the carrot coins, then add the chicken broth, and simmer until the carrots are tender, 8 to 9 minutes. Remove the pot from the heat, stir in the cashews, honey, and pepper, and then puree the soup in 3 batches in a blender until smooth. (Alternatively, use an immersion blender.)

(divided by 15 from original recipe, to make 2 reasonable sized loaves) 1 Tbsp instant yeast 2 1/3 cups warm water 1/3 cup sugar 1/3 cup vegetable oil 2 tsp salt Enough flour to make a nice dough Mix yeast, water, sugar, oil and salt together. Add flour as needed to form a soft, not sticky dough. Knead for 10 minutes until it feels right. Cover and let rest until doubled in size, approximately 1 hour. Punch down, and shape into loaves. Cover and let rest until doubled. Bake at 350 until done, 30 minutes or so.

1 1/2 cups warm water 1 Tbsp active dry yeast 2 Tbsp sugar 2 Tbsp oil 1 tsp salt 3 1/2 to 4 cups (497 to 569 g) all-purpose flour, more or less In a large bowl, let yeast proof in the warm water and sugar for 3-5 minutes, then add the oil, salt, and 2 cups flour. Begin mixing, and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl. Begin kneading the dough for 7-9 minutes. The dough should be soft and smooth but still slightly tacky to the touch. After a few minutes of kneading, grab a small piece of dough to test if it needs more flour or not. It might leave a little bit of sticky residue on your fingers, but if you can roll it into a small ball without it sticking all over to your hands, it is good to go. If not, gradually add a bit more flour as needed. Lightly grease a container or large bowl with nonstick cooking spray, and place the kneaded dough in the container. Cover the bowl with lightly greased plastic wrap or a large tea towel. Let the dough rise until it has doubled (this usually takes about an hour, depending on the warmth of the kitchen). Lightly punch down the dough and turn it out onto a lightly greased countertop. Divide the dough into 12 equal pieces (about 2.75 ounces each, more or less), and form the dough into round balls. Place the rolls in a lightly greased 9x13 pan or on a large, rimmed baking sheet lined with parchment or lightly greased. Space the rolls about 1/2- to 1-inch apart. Cover the rolls with lightly greased plastic wrap taking care not to pin the plastic wrap under the baking sheet or else the rolls will flatten while rising. Let the plastic wrap gently hang over the sides of the pan to fully cover the rolls but not press them down. Let the rolls rise until very puffy and doubled, about 45 minutes to 1 hour. Preheat the oven to 400 degrees. Bake for 15-17 minutes until lightly browned and cooked through. ➤ P made this and it was very good!