Satsuma Rum Marmalade
Shared by: Chelsea

Satsuma Rum Marmalade can be found here. It can also be found on Page 208 of The Wiley Canning Company Cookbook. Remember, you can use any citrus, liquor, or liqueur of choice. To mitigate the bitterness of any citrus, remove as much of the pith as possible.

Famous Bryant Family Chili
Gluten Free
Shared by: Laura Lea

Hands-on Time: 40 min
Total Time: 1h 20 min
Yield: 10 servings

“Chili was the first home-coooked meal my mom ever made for my dad when they were married in 1977, and it was her go-to entertaining dish for years. My brothers and I were lucky enough to enjoy her chili throughout our childhood as well, and I began making it when I moved to New York City. My roommates dubbed it the Famous Bryant Family Chili, and the name stuck. As much as I love the original recipe, it's a little heavier than I'd prefer. My version uses half beef/half chicken, and I sauté my vegetables in a little butter instead of using bacon grease. Despite my changes, Mom gave this her seal of approval, so I know you will as well!”

This recipe can also be found on 304 of The Laura Lea Balanced Cookbook.

Ingredients:

1 pound ground beef (I use 85/15.)
1 pound ground chicken or turkey (I use a mixture of dark and white meat.)
1 tablespoon butter (Dairy free substitute: olive oil)
2 cups white onion, diced into ¼-inch pieces (approximately 1 large or 2 small onions)

2½—3 cups mixed bell peppers, diced into ½-inch pieces (I use 1 yellow and 1 green pepper.)
5 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon cumin
2 tablespoons paprika
1½ teaspoons sea salt
1 28-ounce can unsalted crushed tomatoes (can sub diced)
1 15-ounce can unsalted diced tomatoes
2 tablespoons sriracha (depending on spice preference)
2 tablespoons molasses
¼ cup coconut sugar (sub light brown sugar, or 3 tablespoons honey or maple syrup)
¼ cup tomato paste
¼ cup low-sodium tamari
1 15-ounce can unsalted black beans, drained and rinsed
1 15-ounce can unsalted kidney beans, drained and rinsed

Instructions:

1. Heat a large pot to medium-high and add beef and chicken. Cook, using a wooden spoon or spatula to break up the meat, for 8 to 10 minutes or until no pink remains and the meat has some golden-brown edges. At first the meat will seem like it's sticking, but as it cooks it will render natural fat to help unstick. Scoop meat out into a heatproof bowl and set aside.

2. Turn heat to medium-low and add butter. When butter has melted, add onion and bell pepper. Cook, stirring, until veggies are softened, approximately 6 minutes. Turn heat to lowest setting and add garlic. Cook, stirring, until garlic is softened and fragrant, approximately 1 minute. Add meat back to pot, along with chili powder, cumin, paprika, and sea salt. Cook, stirring, another minute, then add remaining ingredients. Stir to combine ingredients evenly.

3. Bring to a simmer if not already simmering and cover pot with a lid.

4. Allow to simmer 45 minutes to an hour before serving. Leftover chili will keep tightly sealed in the refrigerator for up to 4 days or in the freezer for 2 months.

Gluten-Free Coconut Flour Cake
Shared by: Katie

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 8 slices

Ingredients:

Butter unsalted, for pan
4 large eggs

1 cup coconut milk canned, unsweetened, full fat (mix it well before using)
1/2 cup granulated sugar (coconut sugar preferred)
1 tablespoon vanilla extract
¾ cup coconut flour
¼ teaspoon kosher salt
1 tablespoon baking powder

Instructions:

1. Preheat your oven to 350°F. Generously grease the bottom and sides of an 8-inch round cake pan with unsalted butter. Lining with parchment paper & using a springform pan also recommended.

2. In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, sugar, and vanilla.

3. Whisk in the coconut flour. Keep whisking until the batter becomes smooth and free of lumps.

4. If the batter seems very thick, add 1-2 tablespoons of water.

5. Using a rubber spatula, stir in the kosher salt and baking powder.

6. Using the same rubber spatula, transfer the batter to the prepared pan. Smooth the top out.

7. Bake until the edges are golden brown and pull away from the pan, and a toothpick inserted in the center comes out clean, about 20 minutes. The cake will not brown on the top.

8. Place the pan on a cooling rack. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool for 15 more minutes before slicing.

You can keep the leftovers in the fridge, wrapped in plastic wrap or in an airtight container, for up to 5 days. Pair with your favorite frosting.

Baked Cod with Crushed Tomatoes and Green Olives
Shared by: Kat

Nadine Levy Redzepi’s Baked Cod with Crushed Tomatoes and Green Olives can be found here. It can also be found on Page 102 of Downtime: Deliciousness at Home.

Baked Kibbeh
Shared by: Mae

A modern and easy approach to making this delicious Middle Eastern comfort food

Ingredients:

1.5 Ibs ground beef (80/20)
1 cup fine bulgar wheat (Do not rinse.)
1 large yellow onion, grated very finely (Conserve the water. It will help soften the bulgar wheat.)
2 teaspoons ground allspice
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1 teaspoon black pepper
Pinch of salt
2 tablespoon extra virgin olive oil
⅓ cup pine nuts or walnuts (or any nut you prefer!)
Olive oil spray

Instructions:

1.   Preheat oven to 400 degrees fahrenheit.

2.   Add all ingredients to a bowl and let stand for 30 minutes to allow the bulgar wheat to soften.

3.   Shape into small to medium sized balls and place on a lightly greased baking sheet.

4.   Bake for approx. 15 minutes, take out and flip each kibbeh so each side is evenly browned, and place back in the oven for ~10-15 min.

5.   If needed, broil on high for 2-5 min for added crispiness.

Serve hot or at room temperature with tahini sauce, tzatziki sauce or plain Greek yogurt.

Enjoy!

Angostura Bitters Ice Cream
Shared by: Amanda

Chef Amanda LeSaicherre made this recipe for us to enjoy during our Recipe Exchange. A similar recipe can be found here.