• 8 OZ premium unsalted butter
• 1 C parsley leaves
• 2 TBS rosemary needles
• 8 LG sage leaves
• 1 (6-to7-pound) whole turkey breast, skin-on and bone-in
• 1 TBS plus 2 TSP kosher salt, divided
• 1 TBS plus 1 TSP maple sugar, divided

1. Melt the butter in a small, high-sided saucepan over medium heat. When the butter starts to foam up, drop the heat to low until it reaches 300°F. Fry the parsley, rosemary and sage until bright green and crisp, about 60 seconds. (Be careful: when you add the herbs, there will be splattering.) Strain the butter through a fine-mesh sieve into a heat-safe container and transfer the herbs to a paper towel-lined plate. When cool enough to handle,roughly chop.
2. Carefully remove the skin from the turkey breast and lay flat on a piece of parchment paper set inside a sheet pan. Cover with plastic wrap and refrigerate.
3. Debone the breast, remove the tenderloins, and place the breast smooth-side down. Make a shallow diagonal cut in the thickest part of each lobe to open them up and then score the breast.
4. Cover a half sheet pan with plastic wrap, allowing 8 inches of overhang in both directions. Sprinkle the center with 2 teaspoons of kosher salt and 1 teaspoon of maple sugar and place the two breasts, flush together, directly in the center. Cover with plastic wrap and lightly pound to an even thickness. Remove the plastic wrap, realign the breasts if they’ve separated and brush the scored side with 3 tablespoons of the herb butter. Massage in the chopped herbs and season with 2 teaspoons of kosher salt and 1 tablespoon of maple sugar. Roll the breast into a cylinder and wrap tightly with the plastic wrap. Refrigerate overnight.
5. Place a rack in the center of the oven and heat to 450°F.
6. Remove the plastic from both the skin and the roll. Carefully position the roll on the bottom of the skin. Roll up as tightly as possible, tucking the skin’s edges in as you go: we’re looking for full coverage here. With the seam-side down, truss the roll with twine at 1-to-2-inch intervals.
7. Place the roll on a rack set inside a half sheet pan, brush with 2 tablespoons of the herb butter and season with the remaining teaspoon of salt. Insert a remote probe thermometer into the center of the roll at a 45-degree angle.
8. Roast the turkey until the thermometer reads 100 degrees F, about 40 minutes, then baste with an additional 2 tablespoons of herb butter and rotate the pan 180 degrees. Continue to roast until the thermometer hits 150 degrees F, about 20 minutes more. Rest 20 minutes before slicing and serving.

Yields 8 servings.

https://altonbrown.com/recipes/turketta/

• 4 LB boneless pork butt
• ½ C sugar
• ½ C soy sauce
• 6 TBS hoisin sauce
• ¼ C dry sherry
• ¼ TSP white pepper
• 1 TSP five-spice powder
• 1 TBS sesame oil
• 2 TBS grated fresh ginger (~5″ piece)
• 2 medium garlic cloves, minced
• ¼ C ketchup
• ⅓ C honey

1. Cut pork butt in half lengthwise. Turn each half on cut side and slice each half into 4 equal pieces (you will end up with 8 strips). Trim excess hard, waxy fat, leaving some fat to render while cooking.
2. Using fork, prick each piece of pork on all sides. Place pork in large plastic zipper-lock bag. Combine sugar, soy sauce, hoisin sauce, sherry, pepper, five-spice powder, sesame oil, ginger and garlic in medium bowl.
3. Measure out ½ C marinade and set aside.
4. Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours.
5. While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy and reduced to 1 C, 4-6 minutes.
6. Adjust oven rack to middle position and heat oven to 300°. Line rimmed baking sheet with aluminum foil and set cooling rack on sheet. Spray the cooling rack and rimmed pan with vegetable oil spray (this will help to facilitate cleanup).
7. Remove pork from marinade, letting any excess drip off, and place on wire rack. Pour ¼ C water into bottom of pan. Cover with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork 20 minutes.
8. Remove foil and continue to cook until edges of pork begin to brown, 40-45 minutes.
9. Turn on broiler. Broil pork until evenly caramelized, 7-9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3-5 minutes. (Watch carefully; do not allow to blacken).
10. Using tongs, flip meat and broil until other side caramelizes, 5 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 2-3 minutes.
11. Cool for at least 10 minutes, then cut into thin strips and serve.

Yields 6 portions.

• 1 LB dry chickpeas (also known as garbanzo beans) (do not substitute canned)
• ½ TSP baking soda
• 1 onion (roughly chopped)
• ¼ C chopped fresh parsley (1 bunch)
• 8 cloves garlic
• 1½ TBS flour
• 1¾ TSP salt
• 2 TSP cumin
• 1 TSP ground coriander
• ½ TSP black pepper
• ¼ TSP paprika
• Pinch of ground cardamom
• Vegetable oil for frying

You will also need: large food processor, skillet, #40 (purple handled / ~¾ OZ) scoop.

1. One day ahead: Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Add ½ TSP of baking soda to the water and stir; this will help soften the chickpeas. Cover the bowl and let them soak overnight in a cool, dark place or chill in the refrigerator. The chickpeas should soak at least 12 hours and up to 24 hours, until tender (change soaking water for fresh water after 12 hours).
2. They will double in size as they soak – you will have between 4 – 5 C of beans after soaking.
3. Drain and rinse the chickpeas well.
4. Add to your your food processor the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, paprika and cardamom. Process until finely chopped.
5. Add the chickpeas into the food processor and pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that… but don’t over-process, you don’t want it turning into hummus!
6. Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
7. Cover the bowl with plastic wrap and refrigerate for 1 – 2 hours.
8. Fill a skillet with oil to a depth of 1½ inches. Use cooking oil with a high smoke point. Heat the oil slowly over medium heat. The ideal temperature to fry falafel is between 360° – 375°.
9. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop (#40 purple handled scoop). The balls will stick together loosely at first, but will bind nicely once they begin to fry. Try to keep as loosely packed as possible.
10. If the balls won’t hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they should bind together and stick. If they still won’t hold together, you can try adding 2 – 3 TBS of flour to the mixture. If they still won’t hold, add 1 – 2 eggs to the mix. This should fix any issues you are having.
11. Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2 – 3 minutes per side to brown (5 – 6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again.
12. When the oil is at the right temperature, fry the falafels in batches of 5 – 6 at a time until golden brown on both sides. Once the falafels are fried, remove them from the oil using a slotted spoon. Let them drain on paper towels.
13. Serve the falafels fresh and hot.

• SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
• HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
• TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.

Yields 34 falafel (6 -7 servings).

Serving: 5 falafel, Calories: 409kcal, Fat: 17g, Saturated Fat: 1g, Sodium: 700mg, Potassium: 720mg, Carbohydrates: 50g, Fiber: 13g, Sugar: 8g, Protein: 15g

NOTES

• To bake falafel: Brush a baking sheet with olive oil. Heat oven to 400°. Form the falafel into flat patty-style shapes and place them on the baking sheet. Brush the top of each patty with extra virgin olive oil. Bake for 20-25 minutes, turning once halfway through baking, until golden brown.
• Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons– 1) you didn’t process the mixture enough– return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old, or they didn’t soak long enough. Try buying a fresher (newer) batch of dried chickpeas next time and make sure you soak them until they’re doubled in size and slightly tender.

https://toriavey.com/falafel

• 1½ TBS minced garlic
• 3 TBS toasted sesame oil
• 1½ C cooked brown rice
• 3 C shredded Brussels sprouts
• 1½ onion (chopped)
• 3 TBS soy sauce
• 3 eggs (beaten)

1. Heat a large skillet or wok to medium heat.
2. Add the sesame oil and minced garlic, sauté garlic until fragrant (20-30 seconds)
3. Add shredded Brussels Sprouts and let them cook for 2-3 minutes without stirring. You want them to start to brown slightly and crisp up.
4. Stir sprouts, then add the cooked rice and onion and let rice mixture sit for 30 seconds before stirring.
5. Stir rice mixture, and let cook for at least one minute until onion is tender.
6. Add soy sauce, stir and cook for 30 seconds more.
7. Push fried rice to one side of the pan, add eggs, scramble and stir into rice mixture.

Yields 6 servings.

Serving: 0.25 of recipe (about 3/4 cup), Calories: 282kcal, Carbohydrates: 33.7g, Protein: 8.1g, Fat: 13g, Cholesterol: 93mg, Sodium: 550.4mg, Fiber: 2.1g, Sugar: 2g

https://www.maebells.com/crispy-brussels-sprout-fried-rice

• 6 LB ground beef
• 1 onion (minced fine)
• 14 cloves garlic (minced fine)
• 8 OZ mushrooms (minced fine)
• 100 GR breadcrumbs (plain or Italian)
• Herbs (parsley, chives, oregano) – feel in your heart
  • 1 TBS parsley
  • 2 TBS Italian herb mix
• 1 TBS salt
• 1½ TSP black pepper
• 2 eggs

Use a food processor to mince the onion, garlic and mushrooms very fine – add the salt, pepper and herbs to the processor as well for good distribution. Combine all ingredients well and portion equally. Use a burger press to form the patties onto a square of parchment paper.

Yields 18 ~7½ OZ Burgers

• 1 LB of black eyed peas (dried) (checked for stones)
• 4 C of water or chicken stock
• 1 TBSP butter
• ½ LB ham (cubed)
• 1 MED onion (chopped)
• 2 stalks of celery (chopped)
• 2 MED carrots (chopped)
• 6 cloves of garlic (minced)
• ¼ TSP of celery salt
• ½ TSP salt
• ¼ TSP black pepper
• ¼ tsp of red pepper flakes (optional)
• 1 C water or chicken stock
• 2-3 cubes chicken bouillon (if not using chicken stock)
• 1 C long grain rice

1. Put the black eyed peas in a 5 – 7 quart pot.
2. If doing an overnight soak pour in 4 C of water, cover and leave to soak overnight (use chicken bouillon when actually cooking). If doing a quick soak pour in 4 C of water or chicken stock, bring the beans to a boil and cook them for 2 minutes, then remove the pan from the heat and let the beans stand for 1 hour.
3. Transfer the beans and their liquid to a large bowl.
4. Melt butter in a large skillet. Add ham, onion, celery, carrots, garlic, celery salt, salt, pepper and red pepper flakes if using. Cook the mixture until the onion is transparent, about 6 to 8 minutes.
5. Add the beans and their liquid (plus crumbled chicken bouillon if using) to the pot and stir. Bring the mixture to a boil, then lower the heat to simmer. Cover the pot and continue cooking until the beans are tender, up to 20 – 25 minutes.
6. Add in one more cup of water or chicken stock and stir in the rice. Cover the skillet and continue simmering for about 20 – 25 minutes, stirring halfway through, or until the rice is tender.
7. Stir and serve.

Yields 8 servings.

• ½ C soy sauce
• ½ C mirin or dry sherry
• 1½ TBS packed brown sugar
• 2¼ LB boneless skinless chicken thighs (trimmed and cut into 2-inch pieces)
• 4 TBS vegetable oil
• 1 3″ piece ginger (peeled and minced or grated)
• 18 garlic cloves (minced)
• ½ TSP red pepper flakes (optional)
• 9 green onion (white and green parts separated and sliced into thin rounds)
• 1½ TBS water
• 1½ TSP cornstarch
• 1½ C Thai basil leaves (rolled and sliced into 1/4″ strips)
• 1½ TBS toasted sesame oil

Whisk soy sauce, wine, and sugar together in medium bowl. Add chicken and toss to coat then set aside.

Heat vegetable oil, ginger, garlic, and pepper flakes in 12-inch nonstick skillet over medium-low heat. Cook, stirring frequently, until garlic is golden brown and beginning to soften.

Add chicken and marinade to skillet, increase heat to medium-high, and bring to simmer. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Stir in scallion whites and continue to cook until chicken registers about 200 degrees, 8 to 10 minutes longer.

Whisk water and cornstarch together in small bowl, then stir into sauce. Simmer until sauce is slightly thickened, about 1 minute. Remove skillet from heat. Stir in basil, sesame oil, and scallion greens. Transfer to platter and serve.

Yields 6 servings. 327 calories per serving.

• 2¼ LB chicken thigh boneless and skinless (cut in large cubes)
• ¾ C chicken stock

For Teriyaki Sauce:

• ¾ C soy sauce low-sodium
• 3 TBS rice wine vinegar or apple cider vinegar
• 1½ TBS sesame oil
• 5 garlic cloves (minced or grated)
• 1½ TSP fresh ginger (minced or grated)
• 3 TBS honey

To Finish:

• 1½ TBS light brown sugar or white sugar
• 1½ TSP butter
• 3 TSP cornstarch
• Sesame seeds

Accompaniment:

• Steamed rice
• Steamed broccoli

1. Cut the chicken thighs and set them aside.
2. Whisk the teriyaki sauce ingredients in a bowl.
3. Add the chicken to the sauce and stir through to coat.
4. Set up the Instant Pot. Add ½ cup of chicken stock or water to the bottom.
5. Add the chicken and all the marinade. Spread the pieces evenly.
6. Secure and lock the lid. Set to Pressure Cook for 10 minutes on HIGH. The Instant Pot should take about 5-7 minutes to come to pressure. Once cooked, natural release the pressure for 5-10 minutes and then quick release the remaining steam. Then, open the lid.
7. Prepare the sides in the meantime. Prepare the rice ahead of time and steam broccoli while the chicken is cooking.
8. Once the timer is done, open the lid.
9. Add the additional tablespoon of sugar and press the Saute function (Normal mode) and allow the sauce to come to a boil. Cook on simmer, stirring frequently until half of the liquid has evaporated and the sauce has thickened quite a bit.
10. Note: Taste the sauce to make sure sugar and salt are balanced, you can add a little more soy sauce or salt or sugar as needed. If it feels like it needs a little more acidity, you add a tiny splash of rice wine vinegar or lemon juice.
11. Finish with a teaspoon of butter (for shine and richness) and if needed to thicken the sauce further, make a flour and water slurry and stir it into the sauce right at the end. Press Cancel to stop the Saute function.
12. Garnish with diced green onions and sesame seeds.
13. Serve over rice and broccoli.

Yields 6 servings.

Nutrition (without rice)
Calories: 324kcal | Carbohydrates: 16g | Protein: 37g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 165mg | Sodium: 1825mg | Potassium: 544mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg

https://instantpoteats.com/instant-pot-chicken-teriyaki/

• 2¼ LB boneless skinless chicken thighs
• 3 TBS unsalted butter
• 3 LG shallots (diced)
• 9 cloves garlic (minced)
• 3 TSP fresh thyme (chopped)
• 1½ TSP fresh rosemary (chopped)
• 3 TBS all-purpose flour
• 4½ C chicken stock
• 2 TSP Dijon mustard
• 1½ C orzo pasta
• 1 bunch kale (stems removed and leaves torn into bite-sized pieces)
• ½ C grated Parmesan
• 3 OZ heavy cream
• 1½ TBS lemon juice
• 1½ TSP lemon zest
• Salt and pepper to taste

1. Season chicken with 1 TSP salt and ¾ TSP pepper.
2. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165˚ F, about 4-5 minutes per side; set aside.
3. Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes.
4. Stir in garlic, thyme and rosemary until fragrant, about 1 minute.
5. Whisk in flour until lightly browned, about 1 minute.
6. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
7. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan, heavy cream, lemon juice and lemon zest until the kale has wilted, about 3 minutes.
8. Serve chicken over orzo.

Yields 6 servings. 433 calories per serving.

https://damndelicious.net/2023/10/20/one-pot-lemon-chicken-and-orzo

• 219 GR all-purpose flour
• 1 TSP baking soda
• ½ TSP salt
• 5 LG very ripe bananas (~2¼ pounds) (peeled, frozen)
• 1 LG ripe banana (peeled, fresh)
• 8 TBS butter (melted & cooled)
• 2 LG eggs
• 165 GR light brown sugar
• 1 TSP vanilla extract
• ½ C walnuts (toasted and coarsely chopped)
• 2 TSP granulated sugar

Oven: 350° F

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4, it will be too soft to slice.

1. Adjust oven rack to middle position and set oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, salt, and baking soda together in large bowl.
2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).
3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in eggs, butter, brown sugar, and vanilla.
4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
5. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

Yields one 9×5″ loaf.