Cook and Bake With Amra

Ingredients: 4 medium zucchini (about 2 pounds) 3 tablespoons extra virgin olive oil 1 tablespoon minced garlic (3 to 4 cloves) 1/4 to 1/2 teaspoon crushed red pepper flakes, depending on how spicy you like the pasta 2 medium tomatoes, chopped, see note (about 12 ounces) 1/2 cup shredded parmesan cheese, plus more for serving 1 cup basil leaves, torn into pieces 1 teaspoon cornstarch 2 teaspoons cold water Salt, to taste Directions:  Trim and spiralize the zucchini . If you don't have one , you can use a vegetable peeler to do it too.  Add olive oil, garlic, and the red pepper flakes to a large, deep skillet. Turn to medium heat. When the oil begins to bubble around the garlic, add the zucchini noodles. Toss the noodles with pasta tongs and cook until al dente — they should be wilted, but still have a crunch; 5 to 7 minutes. Do not let the noodles cook any longer or else they will become mushy. As they cook, keep tossing so that all the zucchini noodles have a chance to ...

 Ingredients 1 pound boneless, skinless chicken breasts 1 teaspoon salt 1/4 teaspoon pepper 2 tablespoons butter   divided 8 cloves garlic thinly sliced 1/2 cup chicken bone broth or stock 1 cup heavy cream 1 tablespoon fresh parsley minced, optional Instructions Season both sides of the chicken breasts with the salt and pepper. Heat 1 tablespoon of the butter in a large, deep skillet over medium heat. Add the chicken and cook on one side until golden brown, about 4-6 minutes depending on the thickness of your chicken. Flip, and cook the other side for another 4-6 minutes or until the chicken is just cooked through and no longer pink in the middle. Remove the chicken to a plate and tent with aluminum foil to keep it warm. Add the remaining butter to the skillet. Once melted, add the sliced garlic. Cook for 30-60 seconds, until just fragrant. Add the chicken bone broth and simmer until reduced by half, about 2-3 minutes. Slowly add the heavy cream an...

Ingredients 1 1/2 - 2 pounds beef chuck roast , trimmed and cut into 1 - 2 inch chunks OR beef stew meat  1 -2 teaspoons sea salt 1/2 teaspoon black pepper 1/2 teaspoon onion powder 2 1/2 teaspoon Italian seasoning , divided 1/3 cup flour 1 medium onion , cut into large chunks 3-4 cloves garlic , minced 6 Tablespoons tomato paste 2 Tablespoons balsamic vinegar or red wine 4 medium Yukon potatoes , peeled and chopped into 1 inch chunks  3 medium carrots , peeled and cut into thick slices (leave out for low carb / keto) 2 ribs celery chopped 1-2 teaspoons Worcestershire sauce 1 bay leaf 4-5 cups beef broth , homemade or low sodium Water as needed to cover the vegetables 1-2 Tablespoons fresh chopped parsley for garnish 1/2 star anise , optional but adds SO much depth and flavor salt and pepper to taste Instructions 1.In a large zip-top bag, combine flour, salt, pepper, onion powder, and 1/2 teaspoon Italian seasoning . Add meat and shake until well coated. 2. Brownin...

Ingredients For the marinade: ¼ cup olive oil ¼ cup lemon juice zest of 1 lemon 2-3 garlic clove crushed 2 tsp fresh thyme 2 tsp rosemary 1 tsp dried oregano 1 tsp salt 1 tsp pepper For the skewers: 4 large chicken breasts skinless, boneless wooden skewers soaked in boiling water for 30 minutes Instructions 1. Combine all the ingredients for the marinade. 2. Slice the chicken into bite-sized chunks and place in a bowl. Pour over the marinade, cover and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge. 3. Thread the marinated chicken onto soaked wooden skewers or metal skewers. 4. Heat an outdoor grill or stovetop grill pan then cook the skewers, turning every 3-5 minutes, until the chicken is cooked through and golden brown on all sides. 5. Remove from the heat and allow to rest for 5 minutes before serving.

Ingredients:   8–9 large strawberries 1 large egg + 2 egg whites, room temperature and separated 2 cups (250g) all-purpose flour 1/4 cup (30g) cornstarch 2 and 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup (180g) unsalted butter, softened to 1 and 1/2 cups (300g) granulated sugar 3 teaspoons pure vanilla extract 1 cup (240ml) whole milk, room temperature Strawberry Buttercream 1 cup (10-12g) freeze-dried strawberries 1 cup (235g) unsalted butter, softened to room temperature 4 cups (480g) confectioners’ sugar 3 Tablespoons (45ml) heavy cream 1 teaspoon pure vanilla extract salt, to taste Instructions 1. Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe makes 16-17 cupcakes, so you will have a few cupcakes to bake in a 2nd batch. Please read notes about mini cupcakes. 2. Slice 5 strawberries and place in a food processor. Pulse until strawberries are a chunky puree. You should have about 1/3 cup. Set aside. Finely chop remaining straw...

 Ingredients 2 1/2 cups AP flour 1 tsp baking powder 1 tsp salt 1 stick unsalted butter, softened 2 c sugar  2 eggs 1 15oz whole milk ricotta cheese 3 tbsp lemon juice  1 lemon, zested Glaze 1 1/2 c powdered sugar 3 tbsp lemon juice 1 lemon, zested  Directions  1. Preheat the oven to 375F 2. Combine flour, baking powder, and salt in a bowl. Set aside 3. In a large bowl combine butter and sugar. Beat until light and fluffy, about 3 mins. Add the eggs, 1 at a time, beating until combined. Add the ricotta cheese, lemon juice, and zest. Beat to combine. Stir in the dry ingredients. 4. Line baking sheets with parchment paper. Spoon dough (about 2 tbsp) onto the baking sheets.  Bake for 15 mins or slightly golden. Remove and let cool for 20 minutes. 5. Glaze: Combine powdered sugar, zest, and lemon juice. Spoon a little onto each cookie and spread gently. Leave for 2 hours for glaze to harden.    

 Ingredients 2 cups cold coffee 2 cups milk of your choice 3 1/2 tbsp chocolate syrup  3 1/2 tbsp sugar   Directions: Brew coffee and let cool to almost room temp If you want to make ice cubes: pour coffee into an ice cube tray and freeze Add frozen cubes, milk, chocolate syrup ( i use a mocha syrup) and sugar to blender. Blend until desired texture is reached Top with whipped cream and drizzle of chocolate syrup, if desired

 Ingredients  1 crusty loaf, preferably sour dough 1 cup shredded mozzarella cheese or any other cheese you'd like  Garlic Butter 1 stick (8 tbsp) unsaltened butter, softened        2 garlic cloves, minced 3/4 tsp salt 1 tbsp fresh parsley, finely chopped  Instructions  Pre-heat oven to 350F Combine butter, garlic, and salt in a bowl and melt in microwave or on stove top. Stir in parsley Cut the bread on a diagonal into 1" diamonds but do not cut all the way through the bread. Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese.  Brush surface with remaining butter Wrap with foil and bake for 20 minutes until the cheese has mostly melted, then unwrap and bake for 5-10 minutes more to make the bread nice and crusty. Serve immediately 

 SERVINGS: 12  INGREDIENTS: 3/4 c. all purpose flour  1/2 tsp baking powder 1 tblsp. sweetened cocoa (unsweetened OK too) pinch of salt 2 large eggs, room temp 1/3 c granulated sugar 2 tsp vanilla extract 6 tblsp. unsalted butter, melted and cooled 2 tblsp. strong coffee, cooled INSTRUCTIONS:   1. Sift together the flour, baking powder, cocoa and salt in a bowl and set aside. Using a hand mixer fitted with the whisk attachment, beat the eggs and sugar together in another bowl on medium speed for two to four minutes or until the mixture is light and fluffy. Beat in the vanilla extract to combine.   2. Using a spatula, gently fold the dry ingredients into the wet mixture. Stir into the melted butter the two tablespoons of coffee before folding into the mixture. 3. *CHILL THE BATTER* Cover the batter with plastic wrap, making sure to press the wrap against the surface of the batter so it creates an airtight seal. Chill the batter for three hours or up to ove...

 

 Servings: 30 Regular, 90 Mini Ingredients: 2/3 c. sugar  3 large eggs (room temp) 1/2 tsp. kosher salt   1 1/2 tsp. orange blossom water 1 c. all-purpose flour, sifted 10 tblsp. unsalted butter, melted and cooled slightly 3 tblsp. powdered sugar, for garnishing Directions: -Place the sugar, eggs, and salt in a mixing bowl and whip on medium-high speed until very pale and thick -Stir in orange blossom water -Add the flour and melted butter alternately, folding gently - Refrigerate the batter, covered for 45 minutes or until thickened -Preheat the oven to 375F  -Grease a Madeleine pan generously, and lightly dust with flour, knocking off excess  -Scoop the batter into pan (1 tblsp well for standard, 1/2 tsp for minis) -Bake standard  Madeleine for 12-14 mins, minis for 8-9 mins or until lightly golden -Cool in the pan for several minutes, then transfer to wire rack - Dust with powdered sugar for garnish

 Servings: 4  INGREDIENTS    Oreo Crumble 10 oreos  2 tblsp. unsalted butter, melted Whipped Cream  1/2 c. heavy cream 2 tblsp. powdered sugar  Nutella Cream 4 oz. cream cheese or 1/2 block 1/3 c. Nutella 1/2 c. heavy cream 1/2 tsp. vanilla extract 1/3 c. powdered sugar 2 ripe bananas To prepare Oreo crumble: -Preheat oven to 350F. Place cookies in a large ziploc and crush cookies with rolling pin. Place crumbs in a bowl and pour in melted butter. Stir until evenly moist. Spread crumbs onto a baking sheet and bake for 6-8 Minutes. Remove from oven and allow to cool.  To prepare whipped cream: -In a bowl of an electric mixer, beat cream until it begins to thicken. Add vanilla and powdered sugar while mixing and continue to beat until the cream has more than doubled in volume and when you lift the whisk, the cream stays in place. Scoop the cream into a bowl and keep in the fridge until you prepare the rest. To prepare the Nutella cream: -In a bowl o...

 INGREDIENTS   2 large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices 1/2 teaspoon kosher salt fresh black pepper, to taste 1 cup marinara sauce 1 large egg 2/3 cup part skim ricotta cheese, I like Polly-O 1/2 cup grated Pecorino Romano cheese, plus more for serving 1/4 cup chopped basil 1 garlic clove, minced 3/4 cup 3 oz shredded mozzarella DIRECTIONS Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin . Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper. Spread ...

 This is Gordon's recipe and it's amazing. I will post his recipe as well as a change I made in mine when I didn't have enough of an ingredient. Ingredients:  1 large whole chicken Small bunch of tarragon, roughly chopped 14 tblsp butter, at room temperature 3 heads of garlic, halved horizontally Olive oil, for drizzling Sea salt and freshly ground pepper For the stuffing:  1 can cooked chickpeas 2 red chillies, sliced 1 lemon, zested 3 thyme sprigs, leaves only  olive oil Directions: Preheat the oven to  400F. Season the inside of the chicken. Place the tarragon and butter in a bowl and beat until combined. Season with salt and pepper. Loosen the skin over both chicken breasts. Push the tarragon butter under the loosened skin so that it covers the whole crown. To make the stuffing, put the chickpeas into a bowl, season and add the chilies, lemon zest, thyme leaves and a dash of olive oil. Mix well. Spoon the chickpea mixture inside the chicken cavity and place...

 This recipe made enough sauce that I was able to use some on chicken a different day and it was amazing.  Ingredients: 2 tablespoons olive oil  1 small onion, chopped 2 to 3 garlic cloves, peeled and chopped One 16-ounce jar roasted red peppers, drained and chopped 1/2 cup low-sodium chicken stock or vegetable stock 1 cup crumbled feta cheese or a 6-ounce block 1 pound whole-wheat fettuccine or Zucchini Pasta Salt Freshly ground black pepper 2 tablespoons chopped fresh parsley leaves  Directions: Heat the oil in a heavy skillet over medium-high heat.  Saute onion and garlic until soft, about 10 minutes.  Add roasted peppers and saute until heated through.  Remove from heat and let cool slightly.  Place mixture in the bowl of a food processor with stock and all but 2 tablespoons of the feta.  Process until combined and smooth, about 30 seconds.  Cook pasta according to package directions.  Drain, reserving 1/2 cup pasta water. ...

Ingredients: 2 and 3/4 cups (345g) all-purpose flour ( spoon & leveled ) 1/4 cup (50g) granulated sugar 1 teaspoon salt 2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast (1 packet) 1/2 cup (120ml) whole milk 1/4 cup (60ml) water 3 Tablespoons unsalted butter 1 large egg   Filling: 3 Tablespoons (45g) unsalted butter, softened to room temperature 1 Tablespoon ground cinnamon 1/4 cup (50g) granulated sugar or packed light or dark brown sugar   Icing: 1 cup (120g) confectioners’ sugar 1/2 teaspoon pure vanilla extract 2–3 Tablespoons (30-45ml) strong brewed coffee or milk  I made this recipe with milk but I think coffee would taste amazing in the icing Make the dough: Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside. Combine the milk, water, and butter together in a pan. Use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F, you can use a candy thermometer for the right temp). Pou...

 This is probably my all time favorite thing to make. It takes a good amount of time but, the pay off is worth it.  INGREDIENTS: 1 lb 93% lean ground beef 1 1/2 teaspoons kosher salt 1 tsp olive oil 1/2 large onion, chopped 3 cloves garlic, minced 1 28 oz can crushed tomatoes 2 tbsp chopped fresh basil black pepper, to taste 3 medium, 8 ounces each zucchini, sliced 1/8" thick 1 1/2 cups part-skim ricotta 1/4 cup Parmigiano Reggiano 1 large egg 16 oz 4 cups shredded part-skim mozzarella cheese DIRECTIONS:   In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick. Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of wat...

 This cake is simple and delicious. You can add icing on top if you want an extra lemony flavor, I didn't put any on mine. It is delicious with coffee. INGREDIENTS: 2 and 3/4 c. all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 3 tblsp poppy seeds 3/4 c. unsalted butter softened to room temperature 2 c. granulated sugar 4 large eggs room temperature 2 tsp vanilla extract 1/3 c. fresh lemon juice 2 tblsp lemon zest 1/4 c. canola or vegetable oil 1 c. sour cream DIRECTIONS:  Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy. Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil. Alternate mixing the flour mixture and the sour cream into the wet ingredients, start...