Good Food Every Day

Cowgirl Cookie Bars
Active Time: 20 mins Total Time: 50 mins Servings: 12

Ingredients

1/2 cup chopped pecans
1/2 cup sweetened flaked coconut
1 3/4 cups all-purpose flour
2/3 cup old-fashioned rolled oats
1/2 tsp. table salt
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. baking soda
1 cup (8 oz.) unsalted butter, softened
1 1/4 cups packed light brown sugar
2 large eggs
2 tsp. vanilla extract
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips

Directions

Preheat oven to 350°F. Spray a 13- x 9-in. pan with cooking spray and line parchment paper, letting the long edges hang over the sides of the pan slightly.
Place pecans on a small baking sheet and toast in the oven 5 minutes. Add coconut, then toast 5-7 minutes longer until coconut and pecans are lightly toasted. Let cool while preparing cookie dough.
In a medium bowl, whisk together flour, oats salt, cinnamon, baking powder, and baking soda.
In a large bowl, beat butter and sugar together with an electric mixer on medium speed until creamy, about 1 minute. Add eggs, one at a time, beating until blended. Add vanilla. Reduce speed to low and add flour mixture, mixing until combined.
In a medium bowl, toss together chocolate chips with pecans and coconut. Measure out 1/3 cup of the chocolate chip mixture and set aside.
Stir remaining mixture into cookie dough.
Spread dough into an even layer in prepared pan.
Sprinkle with reserved chocolate chip mixture.
Bake 28-31 minutes or until cookie bars are golden brown, center is set, and a toothpick inserted into the center comes out with a few crumbs attached. Let cool completely in the pan on a cooling rack. Use parchment paper as handles to lift the bars out of the pan, and then cut into squares to serve.

Chewy Butterbeer Cookies
Prep Time: 25 minutes Cook Time: 10 minutes Total Time: 35 minutes Servings: 24 Cookies

Ingredients

For the Cookies
¾ Cup Butter Softened
¾ Cup Brown Sugar Packed
¼ Cup Granulated Sugar
2 Egg Yolks
1 Tablespoon Vanilla Extract
1 ½ Teaspoon Butter Extract
2 Cups All Purpose Flour
½ Teaspoon Baking Soda
½ Teaspoon Baking Powder
1 Pinch Salt
¼ Cup Butterscotch Chips Melted
1 Cup Butterscotch Chips

For the Caramel
12 Ounces Butterscotch Soda Or Cream Soda
3 Tablespoons Butter Softened
3 Tablespoons Heavy Cream Room Temp.
1 pinch Salt

For the Frosting
½ Cup Butter Softened
1 Pinch Salt
½ Cup Butterscotch Chips Melted
1 Cup Powdered Sugar
¼ Teaspoon Butter Extract
½ Teaspoon Vanilla

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Persian Herbed Rice (Sabzi Polo)
Active Time 1 HR 10 MIN Total Time 2 HR 30 MIN Yield Serves: 8 to 10

Ingredients

2 cups basmati rice

Kosher salt

2 1/2 cups minced cilantro

2 1/2 cups minced parsley

2 cups minced chives or scallions

1 cup minced dill

1/4 cup minced garlic
1/4 cup canola oil

3 tablespoons whole-milk yogurt

1 large egg yolk

1/4 cup Brewed Saffron (see Note), plus more for drizzling

3 tablespoons unsalted butter, thinly sliced


How to Make It

*Step 1 - In a large bowl, cover the rice with cold water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water, add 2 teaspoons of salt and let soak for 30 minutes, then drain.

*Step 2 - Fill a 5-quart nonstick Dutch oven half full with water, bring to a boil and add 2 tablespoons of salt. Add the rice and boil over high heat until it is al dente and just starts to soften; this can take from 3 to 8 minutes, depending on your rice (do not overcook it). Let stand for 
2 minutes, then drain well. 
Wipe out the pot.

*Step 3 - In a medium bowl, mix the cilantro, parsley, chives and dill with the garlic. Put the oil in the bottom of the Dutch oven. In 
a small bowl, whisk the yogurt with the egg yolk and 2 tablespoons of the brewed saffron and drizzle over the oil in the pot. Gently scatter one-quarter of the rice into the pot (you want it to stay fluffy) and season with salt. Sprinkle with one-third 
of the herb mixture. Repeat the layering with the remaining 
rice and herb mixture, ending with a layer of rice.

*Step 4 - Cover the pot and set it over moderately high heat until 
it starts to steam, about 5 minutes. Uncover the rice and 
drizzle with the remaining 
2 tablespoons of brewed saffron and 1/4 cup of boiling water. Scatter the butter slices on top. Cover the pot with parchment paper, then cover tightly with the lid. Cook on a heat diffuser (if you have one) over moderately low heat until the rice is tender and very fragrant, about 45 minutes.
*Step 5 - Discard the parchment. Carefully invert the rice onto 
a large platter. Using a spoon 
or spatula, crack the crust (tahdig) and spread the pieces apart. Drizzle the rice with a little brewed saffron and serve warm.


Notes-
Brewed Saffron
Active Time 5 MIN Total Time 15 MIN Yield Serves: 1 1/2 cups

Ingredients

1 tablespoon lightly packed saffron threads
1 1/2 cups boiling water

How to Make It
Step - In a mortar, using a pestle, finely grind the saffron. In a heatproof jar, mix the finely ground saffron with the boiling water. Let stand until cool, then refrigerate for up to 1 week.

Japanese Gyoza Sauce
Yield: 4 SERVINGS

Ingredients

¼ cup soy sauce
1 tablespoon rice vinegar
1 tablespoon chili oil
1 teaspoon sesame oil
1/2 teaspoon sesame seeds
1 clove garlic, minced
½ teaspoon sugar
1-2 scallions, green parts chopped

Instructions

Whisk together all ingredients in a bowl.
Serve with gyoza, dumplings, wontons, or potstickers.

Notes
Leftovers: This sauce keeps well refrigerated for about a week, stored in an airtight container. If desired, you can warm it up a little in the microwave, or on stovetop, before enjoying.
Make sure the oils emulsify fully into the sauce, to avoid separation.
Everyone has a little different palate, so feel free to tweak the amounts to your liking.
The amounts listed make enough sauce for one bag of frozen dumplings (which is about 24oz). If you’re making more, simply multiply all of the ingredients.

Authentic Colombian Tamales
PREP TIME: 1 HOUR COOK TIME: 1 HOUR 15 MINUTES TOTAL TIME: 2 HOURS 15 MINUTES SERVINGS:
12 TAMALES

Equipment
1 Steamer pot or basket or bamboo steamer

Ingredients

For the marinade
1 medium green bell pepper
1 medium red bell pepper
4 scallions
1 medium red onion
4 cloves garlic
4 Tbsp ground cumin
½ Tbsp saffron powder
1 Tbsp salt
1 ½ cups chicken stock
¼ cup pickled jalapeños
2 Tbsp tomato paste
1 Tbsp ground coriander
1 Tbsp dry oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper ground
1 tbsp olive oil

For the Meat
10 oz pork fillet pork tenderloin
7 oz smoked bacon hardwood smoked, naturally smoked or applewood smoked
10 oz chicken thigh boneless and skinless

For the Veggies
2 medium potatoes diced Red Potatoes or Yukon Gold
1 cup green pea
1 cup carrot diced
½ cup sweet corn
1 medium onion chopped
2 medium tomato diced
1 Tbsp garlic paste
1 Tbsp tomato paste
1 Tbsp olive oil
1 pinch Salt and pepper to taste

For the corn masa
16 oz precooked corn meal
1 tsp ground cumin
1 tsp smoked paprika
2 Tbsp fresh parsley chopped
2 Tbsp fresh coriander chopped
½ Tbsp onion powder
½ tsp salt
1 Tbsp tomato paste
1 Tbsp garlic paste
3½ cup chicken stock
1 cup milk

For Assembly
16 oz banana leaves

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Air Fryer Char Siu Chicken
PREP TIME: 5 minutes COOK TIME: 14 minutes MARINATING TIME: 30 minutes TOTAL TIME: 49 Minutes SERVINGS: 2 people

Ingredients

10.6 oz boneless chicken thighs, skin on or skinless
⅓ Cup Char Siu Sauce**
Sesame seeds, for garnishing

Instructions

Marinate the chicken in ⅓ cup of Char Siu Sauce for at least 30 minutes.
Place the chicken skin side down in the air fryer basket in a single layer. Spoon over half of the leftover marinade and air fry at 190°C (375°F) for 10 minutes.
Flip the chicken, spoon over the remaining marinade, and air fry at 190°C (375°F) for 4 minutes or until cooked through and slightly charred.
Garnish with sesame seeds and serve with steamed white rice.

**Char Siu Sauce
PREP TIME: 5 minutes COOK TIME: 5 minutes TOTAL TIME: 10 minutes SERVINGS: 1 cup

Ingredients

2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
2 tablespoons Shaoxing wine
2 tablespoons honey, or maltose
2 teaspoons sesame oil
½ teaspoon five spice powder
½ teaspoon white pepper powder
2 teaspoons sugar
1 tablespoon sweet soy sauce, or Kecap Manis, optional

Instructions

Mix all the ingredients in a small bowl and set aside.
Heat a saucepan over medium to low heat. Stir in the sauce and blend well.
Once the sauce starts to bubble and boil, remove the saucepan from the heat and let it cool.

Popcorn Cake
Serves: 24 Prep Time: 30 Min

Ingredients

1 gal popped corn
12 oz jar of roasted peanuts
11 oz bag of plain m&m's
11 oz bag of peanut m&m's
1 stk margarine or butter
1 lg bag of marshmallows
1 tsp vanilla

Directions

1 Mix popped corn, peanuts and M&M’s in a large bowl.
2 Melt margarine and marshmallows, add vanilla. Pour over popcorn goodies and mix thoroughly.
3 Pour and press into well-buttered Bundt cake pan.
4 Let harden in pan about 1 hour. Empty onto cake platter. Pinch off and eat. (or cut with very sharp knife.)

FRISÉE AND CARROT RIBBON SALAD WITH ZA'ATAR-LEMON VINAIGRETTE
YIELD 8–10 servings ACTIVE TIME 20 minutes TOTAL TIME 20 minutes

INGREDIENTS

1 large shallot, thinly sliced
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
Kosher salt
3/4 cup unsalted, shelled raw pistachios, coarsely chopped
1 tablespoon olive oil
2 teaspoons za'atar, divided
1 1/2 teaspoons honey
1/4 cup extra-virgin olive oil
4 large heads of frisée (about 1 1/2 pounds), torn into bite-sized pieces
1 pound medium carrots, preferably rainbow, shaved lengthwise with a vegetable peeler
2 cups flat-leaf parsley leaves with tender stems
1 1/2 cups green seedless grapes, quartered, divided
Flaky sea salt
Freshly ground black pepper

PREPARATION

Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
Meanwhile, toast pistachios, 1 Tbsp. olive oil, and 1 tsp. za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 tsp. kosher salt. Transfer to a small bowl; let cool and set aside.
Add honey and 1 tsp. za'atar to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.
Place frisée, carrots, parsley, 3/4 cup grapes, and half of the pistachios in a large bowl and drizzle with vinaigrette. Gently toss until frisée is evenly dressed; season with sea salt and pepper. Top with remaining pistachios and 3/4 cup grapes.

Pea Salad
Prep Time: 20 minutes Total Time: 20 minutes Servings: 8 servings, as a side

Ingredients
US

**Salad
4 cups frozen green peas thawed and dried completely
8 slices bacon cooked to crisp & diced
1/3 cup finely diced red onion
3/4 cup grated sharp cheddar cheese
3 tablespoons finely minced fresh parsley optional
**Dressing
1/3 cup mayo Best Foods/Hellman's
1/3 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon Dijon-style mustard
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon pepper

METRIC
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