Orange almond honey cake

Ingredients:

• 2 valencia oranges (try to get organic because you're including the peel. make sure you scrub the outside of the orange like crazy0
• 2 cups of almond flour (aka ground almonds
• 1 1/2 teaspoons of baking powder
• 1/3 cup of honey (generous)
• 1/2 or 1 stingy teaspoon salt 
• 1/3 cup of rough chopped pistachios
• 6 (or whatever) cloves
• 3 large eggs, and 1 large egg just the white
• Optional: almond slivers and confectioners sugar to decorate the top

Steps

1. Boil the two whole oranges for 15 minutes (try to submerge them since they're floating)
2. Discard all that water (reduces bitterness)
3. Simmer the oranges with new water for ~1 hour (as little as 15 minutes, as much as 2 hours), with the cloves in the water
4. Preheat oven to 325*
5. Take the oranges out of the water and let cool a little. Rough chop the oranges, remove the inedible stem bit and any seeds. Puree in a food processor until smoooooth and let cool a bit
6. Combine almond flour, salt, and baking powder in medium bowl
7. Beat the eggs until well combined (like 3 or 4 minutes)
8. Add the honey and beat
9. Add the orange and mix
10. Add the dry ingredients and mix
11. Fold in the pistachios. This mixture will look very wet
12. Pour batter into 10' lightly greased springform cake pan (or similar). Sprinkle the top with almond slivers
13. Cook for 1 hour, or until toothpick in the center comes out clean
14. Cool in tin, then turn out

Pumpkin soup in pumpkin bowls with pumpkin seeds

Pumpkinsssssss


Bowls:

• Small sugar pumpkins
• Coconut (or other) oil

1. Preheat oven to 350*
2. Line a baking sheet with parchment paper
3. Cut off the tops of the pumpkins, far enough down so the bowl has enough room for spoons
4. Scoop out all the guts from bottom and top
5. Separate out the seeds if you want roasted pumpkin seeds. Make sure you get all the guts off the seeds. A colander helps
6. Coat the inside of the pumpkin with a little coconut oil
7. Bake, cute side up, for ~30 minutes (maybe more or less depending on your pumpkin size). The inner flesh should be easily pierce-able with a fork, but not yet mushy since it needs to hold its bowl shape

Seeds:

• The pumpkin seeds from the bowls, as dry as possible (but use a tea towel since they stick to paper towels)
• Olive oil
• Seasonings (like salt, bbq, cumin, cayenne, whatever)

1. Preheat oven to 300*
2. Toss seeds with oil and seasonings. Spread out on baking sheet -- do not crowd
3. Bake for 20 minutes. Mix seeds about & check how down they are (by eating one, not by sight since the inside cooks faster than the outside browns)
4. Bake for another 10-20-30 minutes, checking doneness every 10 minutes of so

Soup:

• 2 cans of pumpkin puree (or roast a pumpkin, but canned pumpkin is so much easier, especially if you're spending time making bowls)
• 4 cups of chicken broth or vegetable broth for vegan version
• 1 can of coconut milk (reserve a little bit for making pretty drip designs when plating)
• Ginger, chopped, 1/8 - 1/4 cup
• Garlic, 3-6 large cloves
• 1.5 medium white onions, white, chopped
• Thai chili paste, 1/2 teaspoon (or to taste)
• Salt & pepper to taste
• Coconut oil

1. Coat bottom of soup pot in a generous amount of coconut oil
2. Heat over medium low heat, add onions and cook util translucent
3. Add garlic and ginger, cook until fragrant
4. Add chicken broth, pumpkin puree, chili paste. Mix it up.
5. Use an immersion blender to make the onions / garlic / ginger smooth. You can skip this step if you dice them all fine enough
6. Reduce heat to low
7. Add coconut milk
8. Taste test... 
9. Simmer for a bit, but it's ready now. 
10. Put in the cute pumpkin bowls, with some pretty drip art in coconut milk and a pinch of red paprika on top for effect
    

Chicken Provencal

Chicken Provencal

Perfect for dinner parties. One pot, scaleable.

Ingredients:

• 1 or 2 chicken thighs per person, skin-on and bone-in
• Shallots: 2 per thigh. Peeled and sliced length-wise in half
• Garlic: 1.5 cloves per thigh. Peeled and with just the hard end cut off
• Black olives: enough to artfully scatter about (roughly a half can per 4 thighs), medium size, pitted
• Grape tomatoes: enough to artfully scatter about (roughly a half pint per 4 thighs), whole
• Lemon: 1 per 4 thighs, thick slices arranged artfully
• Olive oil: to drizzle on top of the chicken and such
• White wine (Vermouth): the drier the better. roughly half a cup. should fill bottom of pyrex up to a 1/3 of the way up the chicken thighs. 
• Flour: enough to lightly cover the thighs
• Spices: herbs de provence if you have them, otherwise:
• rosemary
• thyme
• sage
• oregano
• basil
• salt
• pepper

Steps:

1. Preheat oven to 400*F
2. Salt and pepper the chicken breasts, then lightly cover all over in flour
3. Put the chicken skin side up in a pyrex glass roasting dish. Don't crowd. 
4. Arrange the shallots, garlic, olives, tomatoes, and lemons around the chicken
5. Sprinkle spices all over. Pour a bit of olive oil over everything, making sure to cover the chicken skin. Pour in the white wine
6. Bake for 25 minutes. Baste with pan drippings or some more olive oil. Bake for another 25 minutes. Check at 20 minutes, if the skin isn't looking nice and crispy, turn up the heat to 450 for last 5 minutes. 

Basic brownies

INGREDIENTSNutrition

• 1cup vegetable oil or butter (2 stick)
• 1.75cup sugar 
• 2teaspoon vanilla
• 4large eggs
• 1⁄2teaspoon baking powder
• 2⁄3cup cocoa powder
• 1⁄2teaspoon salt
• 1cup flour

1. (((can easily be halved)))
2. (((mix in 1 cup semisweet chocolate chips or peanut butter chips or walnuts or whatever)))
3. 
   
4. 
   
5. Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
6. Mix oil and sugar until well blended.
7. Add eggs and vanilla; stir just until blended.
8. Mix all dry ingredients in a separate bowl.
9. Stir dry ingredients into the oil/sugar mixture.
10. Pour into greased 13 x 9 square pan.
11. Bake for 20-25 minutes or until sides just starts to pull away from the pan.