Almond flour crust

• 2 cups (192g) almond flour
• 6 tablespoons (74g) sugar
• 3 tablespoons (21g) cornstarch
• 1/4 teaspoon salt
• 6 tablespoons (85g) cold butter, diced

1. Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan.
2. To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly.
3. Dump the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2" up the sides of the pan.
4. Bake the crust until it's light golden brown, about 8 to 10 minutes.
   This recipe was part of the King Arthur gluten free lemon bars. I didn’t use it for that, but it worked great with this pumpkin cheesecake.
   https://www.kingarthurflour.com/recipes/gluten-free-lemon-squares-with-an-almond-flour-crust-recipe
   
   
   
   

   1 (15-ounce) can unsweetened pumpkin puree

   
   

   ½ teaspoon salt 

   
   

   15 
   

   whole graham crackers,

    broken into 1-inch pieces

   
   

   ¼ cup (1 3/4 ounces) plus 1 1/3 cups (9 1/3 ounces) sugar 

   
   

   1 teaspoon ground ginger 

   
   

   8 tablespoons butter, melted

   
   

   1 pound cream cheese, softened

   
   

   1 tablespoon lemon juice 

   
   

   2 teaspoons 
   

   vanilla extract

   
   

   4 large eggs, room temperature

   1

   INSTRUCTIONS

   Combine pumpkin, pumpkin pie spice, and salt in small saucepan. Cook mixture, stirring constantly, over medium heat until reduced to 1 1/2 cups, 6 to 8 minutes; let cool for 1 hour.

   2

   Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 13 by 9-inch baking pan. Grease aluminum foil.

   3

   Process graham crackers, 1/4 cup sugar, and ginger in food processor to fine crumbs, about 15 seconds. Add butter and pulse until combined, about 5 pulses. Sprinkle mixture into prepared pan and press into even layer. Bake until just starting to brown, 15 to 18 minutes. Let crust cool completely on wire rack.

   4

   Using stand mixer fitted with paddle, beat cream cheese and remaining 1 1/3 cups sugar on medium-low speed until smooth, about 2 minutes. Add lemon juice, vanilla, and pumpkin mixture and beat until combined. Increase speed to medium; add eggs, one at a time; and beat until incorporated. Pour over cooled crust and spread into even layer. Bake until edges are slightly puffed and center is just set, 45 to 50 minutes. Let cheesecake cool in pan on wire rack for 2 hours. Cover pan with plastic wrap and refrigerate cheesecake for at least 3 hours or up to 24 hours. Using foil overhang, lift cheesecake out of pan. Cut into 24 pieces before serving.
   
   

Chai

1. • 2-inch piece fresh ginger, cut into thin rounds
   • 4 cinnamon sticks
   • 4 teaspoons black peppercorns
   • 10 whole cloves
   • 12 cardamom pods
   • 6 cups cold water
   • 6 bags of black tea (preferably Darjeeling)
   • 2 cups whole milk
   • 1/2 cup (packed) golden brown sugar

PREPARATION

1. Combine first 5 ingredients in medium saucepan. Using mallet or back of large spoon, lightly crush or bruise spices. Add 6 cups water; bring to boil over high heat. Reduce heat to medium-low, partially cover pan, and simmer gently 10 minutes. Remove from heat. Add tea bags and steep 5 minutes. Discard tea bags. Add milk and sugar. Bring tea just to simmer over high heat, whisking until sugar dissolves. Strain chai into teapot and serve hot.
2. NOTES:
3. I adjusted the amount of the spices.
4. Don't decrease the brown sugar.  I did the first time, and it was weirdly bland.

Source: https://www.epicurious.com/recipes/food/views/homemade-chai-201226

MORE NOTES:

Lightly toast the crushed spices first for a more intense flavor.

If making ahead, keep the tea separate in the refrigerator and mix 1 part milk with 2 parts tea mixture when rewarming.

Easy Cheese Danish

1 large egg plus 1 yolk

8 ounces cream cheese, softened 

3 tablespoons sugar, plus more for dusting 

1 teaspoon lemon juice 

1/4 teaspoon vanilla extract 

One 17.3-ounce box frozen puff pastry sheets, thawed

1. Preheat the oven to 400 degrees F. Line 2 baking pans with parchment paper.
2. Beat the whole egg with 1 teaspoon of water in a small bowl; set aside.
3. Beat the egg yolk, cream cheese, sugar, lemon juice and vanilla in a medium bowl with an electric mixer on medium-high speed until smooth.
4. Lay out the 2 sheets of puff pastry and cut each into 4 squares. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread the cream cheese. Brush all of the exposed pastry with the egg wash, then dust generously with sugar.
5. Bake until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.

Notes: the puff pastry I used was a different weight, but similar 

These were perfect as written and I will be happy to make them again!

Pork Chops with Apples and Garlic Smashed Potatoes

1 pound small fingerling potatoes
2 cloves garlic
Kosher salt
4 1/2-inch-thick boneless pork loin chops (5 ounces each)
2 teaspoons chopped fresh sage
Freshly ground pepper
1 tablespoon extra-virgin olive oil
1 large red onion, cut into 1/2-inch wedges
2 Granny Smith apples, cut into 1/2-inch pieces
3/4 cup apple cider
1/4 cup buttermilk

• Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
• Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. 
• Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
• Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. 
• Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.

Notes:

• Easy.  The potatoes timed out nicely with the chops.
• I just used the russets I had on hand.
• I skipped the buttermilk and just added some butter.
• Apples and onions - I feel like I'm getting in touch with my German roots.
• And this potato recipe would work well on it's own.  I didn't peel them and just smashed them up a bit with a meat chopper.

Chicken Teriyaki Dump Dinner

Nonstick cooking spray, for the baking dish
2 cups low-sodium chicken broth 
3/4 cup teriyaki sauce 
1/4 cup low-sodium soy sauce 
2 tablespoons sesame oil 
2 teaspoons grated ginger 
3 cloves garlic, grated 
Kosher salt 
1 pound boneless, skinless chicken breast, diced 
1 1/2 cups raw jasmine rice  
1 red onion, sliced 
1 medium bunch broccoli, cut into florets (about 2 1/2 cups) 
1 red bell pepper, sliced 

 

Directions

• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch casserole dish with nonstick spray.
• Whisk together the chicken broth, teriyaki sauce, soy sauce, sesame oil, ginger, garlic and 2 teaspoons salt in a medium bowl until combined. Add the chicken and stir to coat. 
• Spread the rice evenly in the bottom of the prepared dish. Pour in the teriyaki mixture, scattering the chicken evenly. Scatter the onion, broccoli and bell pepper evenly over the top.  
• Cover with foil and bake until the vegetables have softened but are still vibrant, about 25 minutes. Remove the foil and bake until the juices have thickened and the chicken is cooked through, about 10 minutes more. Let sit for 5 minutes to allow the rice to absorb more of the moisture. 

NOTES: 

• The method is good and simple.  I'll definitely make this again with (surprise) a few edits.
• Less teriyaki sauce.  Try 1/2 cup.
• I don't think the foil held in the moisture quite enough - my rice was still slightly crunchy after 25 minutes on the convection setting.  Try a little more broth and perhaps a casserole dish or dutch oven with a lid.
• Fewer onions and more broccoli
• Source - Food Network