Calli's Kitchen

  Plantain Tarts : Dough: 2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup cold oil or butter, diced  5-6 Tablespoons ice-cold water (just enough to form a dough) Filling: 2-3 very ripe black plantains, peeled 1 cup water 2 Tablespoons oil or butter 1/2 cup white sugar 4 Tablespoons vanilla extract 1 tsp grated nutmeg 1 tsp cinnamon powder Egg Wash: 1 egg, beaten 1 teaspoon water INSTRUCTIONS Prepare the pastry by combining the flour and salt in a bowl. Dice butter in cubes and add to the flour until incorporated, and the mixture takes on a breadcrumbs look. Add water, and stir into the flour mixture until a dough forms, then knead for a few turns to bring the dough together. Wrap well, and chill for 2 hours in the refrigerator. As the dough chills, peel plantains and cut them into thirds. Place into a small pot with water. As soon as it starts to boil and is soft, pour out the water (or boil until water evaporates), and mash plantains with butter, sugar, vanilla, and nutmeg. Set asi

  Mediterranean Chicken : 1/3 cup balsamic vinegar 2 Tbsp. honey2 Tbsp. olive oil 1 tsp. Italian seasoning 1/2 tsp. minced garlic 1 Tbsp. mustard 2 Chicken Breasts 2 Tablespoons olive oil 2 tomatoes, sliced 1/4 cucumber, sliced 1/4 cup mozzarella cheese chunks 3-5 leaves fresh basil, chopped Salt and pepper In a bowl, whisk together vinegar, honey, oil, seasonings, and mustard. Set aside. Preheat oven to 400 degrees F. In a large oven-safe skillet, heat oil over medium-high heat. Cut chicken into quarters, and season with salt and pepper. Cook in hot oil for 1-2 minutes on each side or until lightly golden brown. Add the balsamic sauce and bring it to a simmer. Immediately remove the pan from the heat and add tomatoes, cucumbers, mozzarella, and basil over the chicken. Season with salt and pepper, to taste.   Bake uncovered for 18-23 minutes or until chicken is fully cooked through. Internal temperature should register at 165°F. Remove from the oven and rest for 5 minutes before servi

  Baked Berry French Toast : 4 eggs, beaten 3/4 cup milk A splash of maple syrup A splash of vanilla A sprinkle of cinnamon Salt and pepper 4-6 bread slices Frozen mixed berries Mix together first 6 ingredients. Layer bread in greased baking pan. Pour egg mixture over bread. Sprinkle berries on top. Cover and put in refrigerator overnight. Bake (uncovered) at 350°F for 1 hour.

  Neapolitan Milkshake : 1 cup  milk (any variety) 1-2  ripe frozen bananas 2- 3  cups frozen strawberries 2 Tbsp  cacao powder 1 Tbsp  pure maple syrup 2 – 3  Tbsp chocolate chips Optional:  1 Tbsp  almond or peanut butter 1 scoop protein powder Dash of cinnamon Splash of vanilla

Sweet Potato Pasta Bake : 8 oz gluten-free spiral pasta, uncooked 2 tablespoons olive oil 8 oz smoked sausage, cut into 1/4 inch slices 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes 1/2 bell pepper, chopped 1/2 onion, chopped 2 cloves garlic, minced 1 can (14.5 oz) diced tomatoes, undrained 1 can (13.5 oz) coconut milk Salt & pepper to taste (about 1/4 teaspoon each) (Optional: 1 cup shredded cheddar cheese) 1. In a large cast iron (oven safe) skillet, cook the sausage, sweet potatoes, bell pepper, onion, and garlic in oil over medium heat for 5 minutes or until vegetables are tender. 2. While vegetables are cooking, cook pasta. 3. Add the tomatoes, coconut milk, salt and pepper. Bring to a boil; remove from the heat.  4. Drain pasta; stir into sausage mixture. (Optional: Sprinkle with cheese.) 5. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.

Muffin Tin Burger Bites : Divide sourdough into small chunks and place in greased muffin cups. Add toppings: Hamburger, browned//Hotdogs, sliced Ketchup Mustard Cheese Bake at 350°F for 25-35 minutes.

Dairy-Free Brownies : (Optional Brownie Muffins) 1   cup   coconut oil, melted 1/2   cup   granulated sugar 1  cup  brown sugar 4   large eggs 1   tablespoon   pure vanilla extract 1   cup   all-purpose flour 1   cup  unsweetened cocoa powder 1  teaspoon   sea salt   Preheat oven to 350ºF. Mix coconut oil, sugars, eggs, and vanilla. Add the sifted dry ingredients: flour, cocoa powder, salt and baking powder. Pour batter into greased 9x13 pan, OR Divide batter evenly between 12 greased  or paper-lined muffin cups. Bake for 20-30 minutes, until brownie consistency. Let cool on a wire rack.

Chocolate Pretzel Bites : 1 package of pretzel twists or squares 1 package  chocolates  squares or kisses 1 package chocolate chips or M&M's Preheat oven to 200 degrees.  Align pretzels on cookie sheet in a single layer then top each pretzel with one chocolate square.   Bake for 4 - 5 minutes, until the chocolate is shiny and soft (but NOT melting, the chocolates should still hold their shape). Remove from oven and carefully place one chocolate chip  in the center of each soft square and press down to spread the chocolate.  Place in freezer or refrigerator and allow to rest until chocolate has set, about 5 - 15 minutes. Store in an airtight container.  

  Mocha Chocolate Chip Muffins : 2 cups flour 1/2 cup baking cocoa 1/4 cup oat bran 1/4 cup sugar 1/4 brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon coffee granulates OR 1/4 cup coffee concentrate 2 eggs 2 cups plain yogurt 6 tablespoons butter, softened 2 tablespoons orange concentrate or zest 3/4 cup chocolate Combine the first 8 ingredients.  In another bowl, beat the next 5 ingredients.  Stir together until moistened. Fold in chocolate chips.  Fill greased or paper-lined muffin tray.  Bake at 375° for 15 - 20 minutes.  Cool on wire racks. Best served warm.

Mrs. Holcomb’s Stew : 3-4 chicken breasts (boneless, skinless) OR 1 cup browned Italian sausage About 8 cups broth or stock 1 cup brown rice 1 cup lentils (any color) 1/4 cup (mild-tasting) olive oil 1 can diced tomatoes, undrained 1 onion, chopped 2 celery stalks, chopped (Optional: carrot, chopped) (Optional: 1/2 teaspoon fennel) *1 Tablespoon cumin *1 Tablespoon cilantro 1 teaspoon minced garlic 1/2 teaspoon salt (unless broth is already salty) 1/2 teaspoon pepper Method 1: Add all ingredients to crockpot. Cook for 4-6 hours on high OR 8-10 hours on high. Method 2: Cook chicken. Cut cooked chicken and add all ingredients to pressure cooker. Heat to a mild boil, cover and bring to steam. Cook 20-30 minutes at lower steam level. Take off heat for slow release of pressure or quick-release under cool water. Serve with cornbread (OR *with sour cream, cheese, tortilla chips or Fritos). *For a more Mexican style  

Sourdough Bread : (Makes 1 loaf) 400 g flour 250 g water 75 g starter 8 g salt Stretch and fold 2-4 times over the next few hour. Cover and let rise for about 8 hours, until twice its size Shape and place in banneton. Cover and refrigerate for up to 24 hours. Move dough into baking pan*, score, and p ut in cold oven. *For Loaf Pan: Bake at 350°F for 40-50 minutes. *For Round Dutch Oven: Bake at 425°F for 55 minutes with lid on. Move to cooling rack and wait at least an hour before cutting.

Sweet Potato Pizzas :   4-5   med/large sweet potatoes 1   lb  breakfast sausage 2   tsp   olive oil or other cooking fat 1 can  diced tomatoes 1/2 small onion ,   chopped 2-4 garlic cloves ,   chopped Dried Italian seasoning Crushed red pepper flakes and/or chili powder Salt and pepper Bake your sweet potatoes: Heat your oven to 400 degrees.  Thoroughly wash and dry sweet potatoes. Use a knife to make about eight crosswise slashes up and down each potato. C oat your washed sweet potatoes lightly with coconut oil or bacon fat and sprinkle with salt. Bake on a foil lined sheet for 30 minutes. Rotate the baking sheet 180 degrees and continue baking  30 minutes more,  until totally soft on the inside.   While potatoes are cooking, heat a large skillet over med heat and add cooking fat. Crumble the sausage into the skillet, and stir and cook until the sausage begins to brown.  Add the onions to the skillet, stir and cook until translucent, then add the garlic, tomatoes and seasonings. Cont

Orange Walnut Brownies: 1   cup   butter, soft/slightly melted 1   cup   granulated sugar 1   cup   packed brown sugar 4   large eggs 1   tablespoon   pure vanilla extract 1   cup   all-purpose flour 1   cup  unsweetened cocoa powder 1   teaspoon   sea salt Zest from 1 orange 1/2 cup  chocolate chips 1/2 cup walnuts, chopped - Preheat oven to 350°F. In a  large mixing bowl   whisk  together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the eggs and vanilla extract until smooth and combined.  Sift  in flour, cocoa, and salt, and stir until just combined. Don't over mix. Fold in orange zest, chocolate chips, and walnuts. Spread evenly into greased 9x13 pan. Sprinkle extra chocolate chips on top.  Bake for 25-30 minutes. Garnish with a slight sprinkle of sea salt. Let cool before cutting into squares.     (6/15/2024)

Orange Chocolate Walnut Cookies: 1/2 cup butter, room temperature 3/4 cup sugar 1 egg 1 teaspoon vanilla extract 1/4 cup orange juice 1/4 cup milk 2 cups flour 1/4 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/4 teaspoon orange zest 1 cup chocolate chips  1 cups walnuts, chopped Scoop onto cookie sheet. Bake at 350°F for 12-15 minutes.   (6/5/2024)