Cooking - Recipes - Food

Makes:15 Components of Castagnotti: • 100 grams of chestnut flour; 50 grams of flour; 120 grams of butter; 120 grams of sugar; 1 pinch each of salt and baking powder; and 150 grams of dark chocolate

No-Bake Food | Cooking | Chocolate Peanut Butter Bars , Ingredients Makes 9-12 servings Base 7 oz (200g) digestive biscuits (graham crackers) 1/3 cup (70g) unsalted butter, melted 1/2 cup (120 g) crunchy or creamy peanut butter Chocolate Layer 7 oz (200 g) bittersweet chocolate (55%-70% cocoa) 1/4 cup (60g) creamy peanut butter, divided Directions 1. Place the biscuits (or graham crackers if used) into the bowl of a food processor and blend until crumbs form. Add peanut butter and melted butter and process until completely combined and the mixture holds together. 2. Slightly grease a 8x8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it's set. 3. Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface. 4. Melt chocolate and 2 tbsp (30g) of creamy peanut butter over bain marie, over low heat. Stir until smooth. Meanwhile place the other 2 tbsp (30g) of peanut butter into a small sauce pan over low heat and stir until melted and smooth. Spread the chocolate over peanut butter layer. Add teaspoons of melted peanut butter on top and with a knife create swirls on the surface. 5. Refrigerate for 2 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!

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Fun ways to make chips for those times when you need to snack.

1/2 lb.15 ounces of thick cut bacon, cut into 1-inch piecesBlack-eyed peas, diced; one red bell pepper, diced; two celery ribs, diced; six green onions, sliced; one cup uncooked long-grain rice; two cups chicken stock or broth; and half to one teaspoon.Cayenne Pepper 1/2 tsp.1/4 teaspoon dried basil1/4 teaspoon dried thyme1 Bay Leaf, dried Oregano

GENERAL TSO’S TEMPEH Servings: 4 INGREDIENTS 16 ounces tempeh ¼ cup cornstarch 1 teaspoon paprika 4 cloves of garlic, sliced, divided 4 teaspoons ginger, grated, divided 2 tablespoon sesame oil, divided 2 tablespoons rice wine 4 tablespoons soy sauce, divided ¼ cup oil ½ teaspoon red pepper flakes 1 tablespoon tomato paste ¼ cup vegetable broth 1 tablespoon rice vinegar 1 tablespoon honey 1 tablespoon cornstarch 2 tablespoons water PREPARATION 1. Chop the tempeh into chicken nugget-sized pieces and transfer to a mixing bowl. 2. Add the cornstarch, paprika, ginger, garlic, sesame oil, rice wine, and soy sauce to the bowl and mix until incorporated. Cover and chill in fridge for 1 hour minimum. 3. Add oil to a pan on medium-high heat and pan-fry tempeh until browned on both sides. Remove from pan. 4. In the same pan, add in oil and sesame oil on medium-high heat. 5. Add the garlic, ginger, and red pepper flakes, and cook until golden brown and aromatic, about 1 minute. 6. Add the tomato paste and vegetable broth, and stir until incorporated. 7. Add the soy sauce, rice vinegar, and honey, and stir until all are incorporated. 8. Combine the cornstarch with the water in a small bowl until paste forms. Add into sauce mixture and stir until sauce thickens. 9. Return the tempeh to the pan and allow to incorporate with the sauce. 10. Enjoy!