citrus pancakes

I used kefir instead of milk. Pancakes were a little thicker, but tangier.
I reduced the sugar just a smidge, and I didn't even bother with the oranges or honey.

http://www.williams-sonoma.com/m/recipe/citrus-pancakes.html?cm_ven=Yummly&cm_cat=citrus-pancakes&cm_pla=Default&cm_ite=Default

almond shortcakes

• 1/2 cup almond flour
• 4.5 ounces all-purpose flour (about 1 cup)
• 2 tbsp granulated sugar
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup chilled butter
• 1/4 cup reduced-fat buttermilk
• 2 tablespoons canola oil $
• 1 tablespoon amaretto
• Roll and cut out, about 10 biscuits
• 325, 10-ish minutes

http://www.myrecipes.com/m/recipe/peachy-almond-shortcakes-50400000129499/

No bake chocolate peanut butter cookies

• 1/3 cup natural sugar
• ¼ cup smooth natural peanut butter
• 2 tablespoons coconut oil
• 2 tbsp almond milk
• 1 tablespoon vanilla extract
• 1½ cups rolled oats
• 1/4 cup cocoa powder
• 
  

1. In a small sauce pan combine the first four ingredients and heat over medium-low heat until the peanut butter/coconut oil is melted and the mixture is hot (4-5 minutes.) Remove from heat and stir in vanilla.
2. In a separate bowl combine the rolled oats and cocoa powder. Pour the hot peanut butter mixture over the oats and stir until every piece of oat is covered and chocolate is well incorporated. Use a spoon and drop cookies onto a surface covered in parchment paper and flatten them out slightly. Let cool and harden. 

Based on:

http://naturallyella.com/2011/03/31/no-bake-espresso-vegan-cookies/

rava dosa (Indian crepes)

http://leitesculinaria.com/85055/recipes-rava-dosas-potato-chickpea-masala.html

sweet potato wedges

2 lb sweet potatoes
2 tbsp olive oil
1.5 tsp salt
1.5 tsp pepper (I used urfa)

400°F, 20 min


http://leitesculinaria.com/79558/recipes-sweet-potato-wedges.html

Turkish Red Lentil Soup with Urfa-Biber Mint Sizzle

Turkish Red Lentil Soup with Urfa-Biber Mint Sizzle
(adapted from Paula Wolfert’s The Slow Mediterranean Kitchen: Recipes for the Passionate Cook)
1 C red lentils
5 tbsp butter
2 cloves garlic, minced
A few curry leaves
2 tbsp rice
6 C water
1 1/2 tbsp tomato paste
1 onion, chopped
1 lb. chicken breast, cut into bite-sized chunks
2 tbsp flour
2 C chicken stock
Stale bread for croutons
2 tsp urfa-biber
1 tsp spearmint

Rinse the lentils.

In 1 tbsp butter, saute the garlic and curry leaves. Add the lentils and rice. Stir to coat, then add 6 C water and the tomato paste and simmer, covered, for 45 minutes.

Lightly brown the onion in a scant tbsp butter. Remove them from the pan and set aside, then sear the chicken until lovely and brown on all sides.

Make a roux of 2 tbsp flour with 2 tbsp butter. Slowly (this is important) add 2 C chicken stock. Add roux/stock to the rest of the soup and whisk until smooth.

Stir in the onions and chicken.

Cut the stale bread into cubes and fry in a bit of olive oil with salt and pepper in a pan, stirring occasionally, until they become croutons. You want at least 2 C croutons, really.

Make the sizzle by melting 1 tbsp butter, then stirring in the urfa-biber and spearmint. (You can substitute any other ground chili if need be; it will change the flavor of the soup, but probably in an interesting and pleasant way.)

Swirl in a bit of the sizzle and thrown in some croutons when serving.

I didn't bother with the croutons, omitted the mint and chicken, and cut the water in half to thicken up the soup.

I started sauteeing the onions and then started the lentils, tomatoes, water in the pressure cooker. Then did the roux, cleaned out the pan, and made a tadka of the garlic, curry leaves, and urfa pepper.

http://habeasbrulee.com/2007/04/16/turkish-red-lentil-soup-with-urfa-biber-mint-sizzle/

kale chips with salt and vinegar

Roasted Kale Chips with Sea Salt and Vinegar
(Makes 2-3 servings of kale chips, recipe adapted by Kalyn with inspiration from many other bloggers who also made kale chips.)

one small bunch of kale, about 6 oz.
1 T extra-virgin olive oil
1 T vinegar (I used Spanish sherry vinegar, but any vinegar you like the flavor of will work)
sea salt to taste

Preheat oven to 300F/150C.

Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.

Put kale pieces into a large Ziploc bag (or use a bowl if you don't mind getting your hands oily.) Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged."

Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.

Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.

When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.

I find that these cook more quickly, perhaps 20 minutes. Perhaps it's the convection oven.
http://www.kalynskitchen.com/2010/03/recipe-for-roasted-kale-chips-with-sea.html?m=1