Kai's Cookbook

• 2 lbs. sweet potatoes ($1.98)
• 2 Tbsp olive oil, divided ($0.32)
• 1 yellow onion ($0.32)
• 4 cloves garlic ($0.32)
• 1/2 tsp ground cumin ($0.05)
• 1/4 tsp smoked paprika ($0.02)
• 1/8 tsp cayenne ($0.02)
• 1/8 tsp cinnamon ($0.02)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 4 cups chicken broth ($0.52)
• 1/2 cup heavy cream ($0.50)
• 1/4 tsp salt (or to taste) ($0.02)

1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Slice the sweet potatoes in half lengthwise, then prick the skins a few times with a fork. Rub 1 tablespoon olive oil over all surfaces of the sweet potatoes, then place them face down on the baking sheet.
2. Transfer the baking sheet to the preheated oven and roast for 30 minutes. After roasting for 30 minutes, check to see if they are tender all the way through (pierce with a fork). If not tender, return them to the oven for about 10 minutes and check again. Total roasting time will depend on the size of your potatoes. Allow the sweet potatoes to cool slightly after roasting.
3. While the sweet potatoes are cooling, dice the onion and mince the garlic. Add the onion and garlic to a skillet along with the remaining 1 tablespoon olive oil. Sauté the onion and garlic over medium heat until the onions are soft.
4. Add the cumin, smoked paprika, cayenne, cinnamon, and pepper to the skillet with the onions and garlic, and continue to sauté for about a minute more.
5. Scoop the slightly cooled sweet potato flesh out of their skins and into a blender (6 cup capacity or larger). Also add the onion mixture and 2 cups chicken broth (swirl a little bit of the broth in the skillet first to pick up all the spices). Purée the mixture until smooth.
6. Transfer the puréed sweet potato mixture to a soup pot and add an additional 1 to 2 cups chicken broth (less for a really thick soup, more for a more liquid soup). Heat the soup through over medium heat.
7. Stir the heavy cream into the soup, then taste and adjust the salt or pepper if needed. Serve hot.

• 1 Tbsp cooking oil ($0.04)
• 5 boneless, skinless chicken thighs ($5.30)
• 2 Tbsp red Thai curry paste ($0.62)
• 2 cloves garlic, minced ($0.16)
• 1 Tbsp grated ginger ($0.05)
• 1 13oz. can coconut milk ($2.17)
• 1 cup chicken broth ($0.13)
• 1/4 tsp fish sauce ($0.02)
• 5 cups cooked jasmine or basmati rice ($1.10)
• 1/4 bunch fresh cilantro ($0.20)
• 2-3 green onions ($0.17)
• 1 lime ($0.33)

1. Heat a large deep skillet or soup pot over medium heat. Add the cooking oil, then swirl to cover the surface of the skillet. Add the chicken thighs to the skillet and cook until browned on each side (about 3-5 minutes each side). Remove the chicken from the skillet.
2. Add the Thai curry paste, minced garlic, and grated ginger to the skillet. Stir and sauté the aromatics for about one minute.
3. Add the coconut milk, chicken broth, and fish sauce to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet. Add the chicken back to the skillet, place a lid on top, and allow the skillet come to a simmer. Turn the heat down to low or medium-low and let the thighs simmer in the coconut sauce for 15 minutes.
4. To serve, scoop about 1 cup of cooked rice into the bottom of each bowl. Add one of the braised chicken thighs, then top with a ladle or two of the coconut broth. Add fresh cilantro leaves, sliced green onion, and a wedge or two of fresh lime to each bowl.

• 4 cloves garlic, minced ($0.32)
• 1 tsp grated fresh ginger ($0.10)
• 2 Tbsp cooking oil ($0.08)
• 1 Tbsp curry powder ($0.30)
• 1 tsp turmeric ($0.10)
• 1/4 tsp crushed red pepper (optional) ($0.02)
• 1 lb. ground beef (15% fat or less) ($5.49)
• 1 russet potato (¾ lb.) ($0.63)
• 1 cup beef broth ($0.13)
• 1 cup frozen peas ($0.50)
• 1/2 tsp salt ($0.02)
• 2 green onions, sliced (optional) ($0.22)

1. Add the minced garlic, grated ginger, and cooking oil to a large deep skillet. Sauté the garlic and ginger over medium heat for 1-2 minutes. Add the curry powder, turmeric, and crushed red pepper and sauté for one minute more.
2. Add the ground beef to the skillet with the spices and sauté until the beef is cooked through.
3. While the beef is cooking, peel and cube the potato into ½-inch pieces.
4. Add the cubed potato and beef broth to the skillet. Stir to combine with the ground beef. Place a lid on the skillet and turn the heat up to medium-high. Allow the broth to come up to a boil.
5. Once the broth reaches a boil, turn the heat down to medium-low and allow it to continue to simmer for 10 minutes with the lid in place (stir occasionally). After ten minutes, the potatoes should be tender. Remove the lid and simmer for a few more minutes, or until most of the broth is evaporated.
6. Finally, stir the frozen peas into the beef and potato mixture and heat through. Give the curry beef a taste and add salt to taste (about ½ tsp). Top with sliced green onions and serve hot.

• 1 Tbsp chili powder ($0.30)
• 1/2 Tbsp paprika ($0.15)
• 1/2 tsp onion powder ($0.05)
• 1/4 tsp garlic powder ($0.03)
• 1/4 tsp cumin ($0.03)
• 1/8 tsp cayenne pepper ($0.02)
• 1 tsp sugar ($0.02)
• 1/2 tsp salt ($0.02)
• 2 small yellow onions (or one large) ($0.57)
• 3 bell peppers, any color ($3.69)
• 1 lb. chicken breast ($6.24)
• 2 Tbsp cooking oil ($0.08)
• 1 lime ($0.30)
• 8 6-inch tortillas ($1.28)
• 1/2 cup sour cream (optional) ($0.90)
• 1/4 bunch cilantro (optional) ($0.22)

1. Preheat the oven to 400ºF. Mix all of the spices for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, and salt).
2. Cut the onion and bell peppers into 1/4-inch wide strips. Slice the chicken breast into thin strips. Add the chicken and vegetables to a large baking sheet or casserole dish.
3. Drizzle the cooking oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Use your hands to toss the ingredients until everything is well coated in oil and seasoning. Spread the chicken and vegetables out over the baking sheet evenly.
4. Bake the chicken and vegetables in the preheated oven for 35-40 minutes, stirring once halfway through. Squeeze the juice from half of the lime over top of the meat and vegetables after they come out of the oven.
5. To serve, scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

• 14 oz. extra firm tofu ($1.79)
• 2 Tbsp sriracha ($0.22)
• 2 Tbsp honey ($0.24)
• 2 tsp soy sauce, divided ($0.04)
• 1/4 tsp crushed red pepper ($0.02)
• 2 Tbsp cooking oil ($0.08)
• 1 Tbsp cornstarch ($0.03)
• 2 green onions, sliced ($0.22)

1. Press the tofu for 30 minutes to remove the excess moisture. You can do this by either using a tofu press, or placing the block of tofu on a rimmed plate or tray, then topping with something flat like a cutting board and placing a heavy object on top (cast iron skillet or pot of water). After pressing for 30 minutes, pour off the extra liquid.
2. While the tofu is pressing, make the honey sriracha sauce. In a small bowl, combine the sriracha, honey, 1 teaspoon soy sauce, and the crushed red pepper. Set the sauce aside.
3. Cut the pressed tofu into ½-inch cubes. Use a paper towel to lightly pat dry the tofu cubes.
4. Add the cooking oil and 1 teaspoon soy sauce to a large bowl. Lightly whisk the soy sauce into the oil. Add the cubed tofu and gently stir until the tofu is coated in oil and soy sauce.
5. Sprinkle 1 teaspoon cornstarch over the cubed tofu and gently stir. Repeat two more times, or until 3 teaspoon ( 1 Tablespoon) cornstarch has been added to the tofu.
6. Heat a non-stick skillet over medium. When the skillet is hot, add the prepared tofu. The tofu will fry in the oil that is coating the cubes. Cook the tofu, stirring only occasionally, until it is brown and crispy on all sides (about 10 minutes).
7. Pour the honey sriracha sauce over the tofu and continue to stir and cook for 1-2 more minutes, or until the glaze is thick and sticky.
8. Top the honey sriracha tofu with sliced green onions and serve.

A classic. I love it.

• 1/4 cup soy sauce ($0.24)
• 3 Tbsp brown sugar ($0.12)
• 1 Tbsp water ($0.00)
• 1 clove garlic, minced ($0.08)
• 1 tsp grated fresh ginger ($0.10)
• 2 Tbsp cooking oil, divided ($0.08)
• 1.75 lbs. boneless, skinless chicken thighs ($5.72)

1. Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl.
2. Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it's well coated. Let the chicken marinate for 30 minutes to one day (refrigerated), turning the chicken occasionally as it marinates.
3. When ready to cook the chicken, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the chicken, discarding the remaining used marinade.
4. Cook the chicken for about 5-7 minutes on each side or until cooked through and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
5. Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.

• 2 lbs. butternut squash (about 4 cups diced) ($1.78)
• 1 yellow onion ($0.37)
• 2 cloves garlic ($0.16)
• 1 Tbsp grated fresh ginger ($0.30)
• 2 Tbsp olive oil ($0.32)
• 1 Tbsp curry powder ($0.30)
• 1 tsp ground cumin ($0.10)
• 1 15oz. can fire roasted diced tomatoes ($1.09)
• 1/2 cup water ($0.00)
• 1 13.5oz can full-fat coconut milk ($2.29)
• 2 oz. fresh spinach ($0.50)
• 1/2 tsp salt (or to taste) ($0.02)

1. Peel and dice the butternut squash into ½-inch pieces. Dice the onion, mince the garlic, and grate the ginger.
2. Heat a large skillet over medium. Add the olive oil, onion, garlic, and ginger, and sauté for a few minutes, or until the onions are translucent. Add the curry powder and cumin and sauté for one minute more.
3. Add the diced tomatoes and water to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
4. Add the diced butternut squash and stir to combine. Place a lid on the skillet and let the squash simmer in the sauce for about 10 minutes, or just until fork-tender.
5. Add the coconut milk to the skillet, stir to combine, and heat through.
6. Once the sauce is hot again, add the fresh spinach. Stir to combine and allow the spinach to wilt in the hot sauce. Season the curry to taste with salt, then enjoy!

• Just kind of bland. It looks better than it tastes.

• 3 chipotle peppers in adobo sauce ($0.30)
• 2 Tbsp honey ($0.54)
• 2 Tbsp lime juice (about one lime) ($0.59)
• 1 clove garlic, minced ($0.08)
• 1/2 tsp salt ($0.02)
• 2 Tbsp cooking oil, divided ($0.08)
• 6 boneless, skinless chicken thighs ($6.78)
• 2 sliced green onions (optional) ($0.22)

1. Mince the chipotle peppers. Combine the minced peppers in a bowl with the honey, lime juice, minced garlic, salt, and 1 Tbsp cooking oil.
2. Place the chicken thighs in a shallow dish and pour the marinade over top. Toss the chicken in the marinade until evenly coated.
3. Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, refrigerate the chicken as it marinates.
4. When ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface of the skillet.
5. Add the marinated chicken to the skillet and cook on one side until the water released by the chicken evaporates, the marinade has reduced to a glaze, and the chicken has browned. Flip the chicken over and cook on the second side until browned and cooked through.
6. Top with sliced green onions and serve.

• Make sure the pan is actually hot. I had trouble getting a decent browning. Midway on the (current) stove might not be enough for medium
• The oil is divided

• 1 15oz.can black beans ($0.49)
• 1 cup frozen corn ($0.20)
• 1/2 cup red onion ($0.22)
• 1 clove garlic ($0.08)
• 1/4 bunch fresh cilantro (about ½ cup chopped) ($0.20)
• 2 cups shredded cheddar cheese ($1.69)
• 1 batch taco seasoning ($0.67)
• 10 flour tortillas (7-inch diameter) ($2.00)

1. Drain the black beans and add them to a bowl along with the frozen corn (no need to thaw)
2. Finely dice the onion, mince the garlic, and roughly chop the cilantro.
3. Add the onion, garlic, cilantro, shredded cheddar, and taco seasoning to the bowl with the beans and corn. Stir until everything is evenly combined and coated in seasoning.
4. Place a half cup of the filling on one side of each tortilla and fold over. Cook the quesadillas in a skillet over medium heat on each side until brown and crispy and the cheesy filling has melted. Slice into triangles then serve.
5. To freeze the quesadillas, stack the filled and uncooked quesadillas with a piece of parchment paper between each quesadilla. Place in a freezer bag and freeze for up to three months. To reheat either microwave (for a soft quesadilla) or cook in a skillet on low heat (make sure to use low heat so that the filling has time to thaw and melt before the outside burns).

• 1 cup (100g) walnuts, roasted and cooled, plus extra chopped to serve
• 1 1/2 cups (180g) frozen peas, blanched and refreshed
• 3 tsp dried Italian herbs
• 3/4 cup (60g) finely grated parmesan
• 2 garlic cloves, crushed
• Juice of 1/2 lemon
• 1 cup (250ml) extra virgin olive oil
• 400g orecchiette

1. Place walnuts, peas, herbs, parmesan, garlic, lemon juice and 200ml oil in a blender, and whiz to a coarse paste. Season to taste and place in a large bowl.
2. Cook pasta in boiling salted water to packet instructions. Drain, reserving 2/3 cup (160ml) cooking water. Add pasta to the pesto in the bowl, then add reserved cooking water. Stir to coat. Top with extra chopped walnuts to serve.

• 1 yellow onion ($0.37)
• 4 cloves garlic ($0.34)
• 1 jalapeño ($0.22)
• 1 Tbsp olive oil ($0.13)
• 1.5 lbs. boneless, skinless chicken thighs ($4.94)
• 2 15oz. cans cannellini beans (drained) ($1.78)
• 1 15oz. can pinto beans (drained) ($0.79)
• 1 7oz. can diced green chiles ($1.39)
• 1 Tbsp ground cumin ($0.30)
• 1 tsp dried oregano ($0.10)
• 1/4 tsp smoked paprika ($0.02)
• 1/4 tsp cayenne pepper ($0.02)
• 1/4 tsp garlic powder ($0.02)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 3 cups chicken broth ($0.35)
• 1 cup frozen corn ($0.47)
• 4 oz. cream cheese ($1.10)
• ½ cup sour cream ($0.45)

1. Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
2. Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
3. Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
4. After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
5. Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
6. Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!

• 1 lb. ground turkey ($3.89)
• 1 large egg ($0.21)
• 1/4 cup breadcrumbs ($0.07)
• 6 Tbsp BBQ sauce, divided ($0.20)
• 1/4 tsp garlic powder ($0.03)
• 1/2 tsp smoked paprika ($0.05)
• 1/2 tsp salt ($0.02)
• 1 20oz. can pineapple slices (in juice) ($0.89)
• 1 yellow onion ($0.32)
• 1 red bell pepper ($1.50)
• 1 Tbsp cooking oil ($0.04)
• 1/8 tsp salt ($0.02)
• 2 green onions, sliced ($0.20)
• 1 cup long grain white rice (uncooked) ($0.40)

1. Preheat the oven to 400ºF. Combine the ground turkey, egg, breadcrumbs, 2 Tbsp of BBQ sauce (reserve the remaining ¼ cup for later), garlic powder, smoked paprika, and salt in a bowl. Mix the ingredients together by hand until evenly combined.
2. Divide and shape the meat mixture into 16 meatballs. This is easiest by first dividing the mixture into four equal portions, then dividing and shaping each of those portions into four meatballs. The mixture may be fairly wet. That is okay. Place the meatballs on a parchment lined baking sheet and set aside.
3. Slice the bell pepper and onion into ¼-inch wide strips. Place the pepper and onion slices on a second baking sheet (lined or unlined, your choice) and drizzle with cooking oil. Toss to coat, then season with salt. Spread the peppers and onions evenly over one side of the baking sheet.
4. Remove the pineapple slices from the can and blot them dry with paper towel. Lay the pineapple slices over the second half of the baking sheet with the peppers and onions.
5. Place both baking sheets in the preheated oven and roast for 15 minutes.
6. While the sheet pans are in the oven, begin cooking the rice. Add the rice and 1.5 cups water to a sauce pot. Place a lid on top and bring the water up to a boil. Once boiling, turn the heat down to low. Let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid on, until the rest of the meal is finished.
7. After roasting for 15 minutes, take the sheet pan with the vegetables out and give the peppers and onions a stir. Use a brush to lightly coat the pineapple slices with about 2 Tbsp BBQ sauce. Return that sheet pan to the oven.
8. Remove the sheet pan with the meatballs and use the brush to lightly coat the meatballs with the remaining 2 Tbsp BBQ sauce. Return the sheet pan to the oven. Finish roasting both sheet pans for an additional 10 minutes.
9. After the meatballs, peppers, onions, and pineapple have finished roasting, it's time to serve! Fluff the rice with a fork, then add about ¾ cup rice to each bowl or meal prep container. Divide the meatballs, peppers, onions, and pineapple slices between the four bowls. Top with sliced green onion, then enjoy!

• 1 yellow onion ($0.32)
• 4 cloves garlic ($0.32)
• 2 Tbsp olive oil ($0.32)
• 1 eggplant ($1.49)
• 1 tsp Italian seasoning ($0.10)
• 1/4 tsp salt ($0.02)
• 1/4 tsp pepper ($0.03)
• 1 red bell pepper ($1.50)
• 1 zucchini ($1.47)
• 1 24oz. jar pasta sauce ($1.50)
• 2 Tbsp chopped fresh parsley (optional garnish) ($0.10)
• 5 cups water ($0.00)
• 1 tsp salt ($0.05)
• 1 cup yellow cornmeal ($0.40)
• 2 Tbsp butter ($0.22)
• 1/4 cup grated Parmesan ($0.36)

1. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large pot. Sauté over medium heat until the onions have softened.
2. While the onion and garlic are cooking, dice the eggplant into ½-inch pieces. Add the eggplant to the pot with the Italian seasoning, salt, and pepper, and continue to sauté over medium heat.
3. Dice the red bell pepper. Once the eggplant has softened, add the diced bell pepper to the pot and continue to sauté.
4. Slice the zucchini into ¼-inch thick quarter-rounds, then add them to the pot. Continue to sauté just a couple minutes more, or until the zucchini just begin to soften.
5. Add the red sauce and 1/4 cup water to the pot and stir to combine. Let the vegetables simmer in the sauce for 5-10 minutes, or until they reach your desired level of tenderness.
6. While the vegetables are simmering, bring a separate pot of water to a boil.
7. Once boiling, stir in the salt, then pour in the cornmeal while whisking. Continue to cook and whisk until the cornmeal thickens (this should happen quickly).
8. Once the cornmeal has thickened, stir in the butter until melted, then add the grated Parmesan. Stir to combine, then taste and adjust the seasoning to your liking.
9. To serve, spoon ⅔ cup cornmeal into a bowl then top with one cup of the vegetables and red sauce. Garnish with chopped parsley if desired.

• Olive oil
• 1 medium onion
• 3-5 cloves garlic
• 1 can diced + 1 can crushed/pureed tomatoes (Tuttorosso or Cento)
• Water (1 part water per 2 parts tomato sauce)
• 0.25 cup parlsey, chopped
• 1-2 Tbsp dried basil
• 1.2 Tbsp parmesan
• 0.25 cup red wine
• Salt
• Pepper

1. Add olive oil to pan
2. Finely dice onion and saute until soft and translucent
3. Mince garlic and and saute until fragrant (1-2 minutes)
4. Add tomato sauce and water
5. Chop and add parsley, basil, cheese, salt, pepper, red wine, and optionally oregano.
6. Simmer for 30-45 minutes. If using meat, add now.

All of this is to taste. Adjust as necessary.

• 1/3 cup honey ($1.08)
• 2 Tbsp soy sauce ($0.14)
• 1 Tbsp rice vinegar ($0.10)
• 1 tsp sriracha ($0.05)
• 2 tsp toasted sesame oil ($0.20)
• 1 Tbsp cornstarch ($0.05)
• 2 boneless, skinless chicken breasts ($6.49)
• 1 tsp salt ($0.05)
• 1/2 tsp black pepper ($0.02)
• 1/2 tsp garlic powder ($0.05)
• 2 Tbsp all-purpose flour ($0.04)
• 3 Tbsp olive oil ($0.48)
• 2 Tbsp butter ($0.27)
• 4 cloves of garlic, minced ($0.32)
• 2 green onions, sliced ($0.24)

1. Start by making the sauce. Combine the honey, soy sauce, rice vinegar, sriracha, toasted sesame oil, and cornstarch together in a small bowl. Set the sauce aside.
2. Cut the chicken breasts into small 1/2 inch sized pieces. Season with salt, black pepper and garlic powder. Then toss the chicken pieces in the flour until each piece is evenly coated.
3. Heat a large skillet over medium-high heat and add 2 Tbsp of oil. Swirl to coat the surface of the skillet. Once the skillet is hot, add half of the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet onto a separate plate and set aside. Add the remaining 1 Tbsp of oil and repeat with cooking the 2nd batch of chicken until cooked through. Set all of the chicken aside.
4. In the same skillet add the butter and lower the heat down to medium-low heat. Add the minced garlic cloves and saute for 30-60 seconds until fragrant.
5. Next give the sauce another brief stir, then pour the sauce into the skillet with the garlic. Stir the sauce and scrape up any browned bits that are stuck at the bottom of the skillet. Let the sauce simmer for about 2 minutes to allow the cornstarch to activate and thicken the sauce.
6. Now add the cooked chicken back to the skillet and stir with the sauce until all of the pieces are evenly coated. Continue to cook for 1-2 more minutes to allow the chicken to heat through.
7. Remove the skillet from the heat, top with sliced green onions, and enjoy!

j

• I'd add a bit more sriracha than the recipe calls for

• 1/2 cup natural peanut butter ($0.58)
• 2 Tbsp sriracha ($0.22)
• 2 Tbsp brown sugar ($0.08)
• 1 lime (2 Tbsp juice) ($0.50)
• 2 tsp soy sauce ($0.04)
• 2 cloves garlic, minced ($0.16)
• 1/2 cup vegetable broth ($0.07)
• 14 oz. extra firm tofu* ($1.79)
• 1 Tbsp soy sauce ($0.06)
• 1 Tbsp toasted sesame oil ($0.06)
• 1 Tbsp cornstarch ($0.03)
• 2 Tbsp cooking oil, divided ($0.08)
• 16 oz. frozen stir fry vegetables ($2.25)
• 3 cups cooked rice ($0.62)
• 1 handful cilantro ($0.20)

1. Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
2. Press the tofu for 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
3. In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
4. Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about 10 minutes total). Remove the tofu from the skillet.
5. Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
6. Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
7. Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.

I didn't use peanut butter. I wanted to use soy butter but I couldn't find any ??? So I used sunflower butter and it just wasn't that great. Might be better with soy butter or cashew butter. I think texture is also important here - so soy butter is probably the closest fit.

• 2 boneless, skinless chicken breast (about 1.3 lb. total) ($6.59)
• 1/8 tsp salt ($0.01)
• 1/8 tsp pepper ($0.01)
• 2 Tbsp olive oil, divided ($0.32)
• 2 cloves garlic, minced ($0.16)
• 1 pint grape tomatoes, sliced in half ($2.00)
• 1/2 cup heavy cream ($0.62)
• 1/4 cup pesto ($0.99)

1. Fillet the chicken breasts into two thinner pieces (or pound the chicken to an even thickness then cut each breast in half to create four portions). Season the chicken with a pinch of salt and pepper on both sides.
2. Heat a large skillet over medium heat. Once hot, add 1 Tbsp oil and swirl to coat the surface. Add the chicken to the skillet and cook on each side until golden brown and cooked through (about 7-10 minutes total). Remove the chicken to a clean plate.
3. Turn the heat down to medium-low. Add the remaining olive oil to the skillet along with the minced garlic and halved grape tomatoes. Sauté for about five minutes, or until the tomatoes start to soften and lose their shape.
4. Add the heavy cream and pesto to the skillet with the tomatoes and stir to combine. Allow the sauce to come up to a simmer. Taste the sauce and adjust the salt or pepper to your liking.
5. Add the chicken back to the skillet with the tomatoes and sauce, turning to coat the chicken. Allow the chicken to simmer in the sauce for just a few minutes more to heat through. Serve hot.

I use cashew pesto because apparently I'm Allergic To Everything

• 2 boneless, skinless chicken breasts (about 1.3 lbs. total) ($6.49)
• 1/2 tsp Italian seasoning ($0.05)
• 1/2 tsp salt ($0.02)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 1/4 cup all-purpose flour ($0.06)
• 2 Tbsp olive oil ($0.32)
• 2 Tbsp butter, divided ($0.27)
• 1 whole garlic bulb (about 8-9 garlic cloves) ($0.64)
• 1 cup chicken broth ($0.17)
• 3/4 cup heavy cream ($1.08)
• 1/2 tsp garlic powder ($0.05)
• Salt and Pepper to taste ($0.04)

1. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts).
2. Season each breast with Italian seasoning, salt, and black pepper. Then sprinkle the flour over both sides of the chicken breasts and rub it in until the chicken is evenly coated.
3. Heat a large skillet over medium heat and add the olive oil and 1 Tbsp of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
4. While the chicken is cooking, peel the garlic cloves and then carefully smash them with the side of a large chef's knife by pressing down on the side of the knife with the heel of your hand.
5. Once the chicken is removed, to the same skillet add the remaining 1 Tbsp of butter, then add the garlic cloves. Turn the heat down to medium-low and sauté the garlic for 3 minutes or until lightly browned and fragrant. Make sure to stir the garlic frequently to prevent it from burning.
6. Next pour the chicken broth and heavy cream into the skillet, then add the garlic powder. Stir and scrape up any brown bits from the bottom of the skillet. Allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%. Taste the sauce at this point and add salt and pepper if needed (I added about ⅛ tsp of salt and ⅛ tsp of black pepper).
7. Finally, return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through. Serve with fresh chopped parsley (optional), and enjoy!

• 14 oz. Andouille sausage* ($3.99)
• 1 Tbsp cooking oil ($0.04)
• 1 bell pepper ($0.89)
• 1 tsp smoked paprika ($0.10)
• 1/2 tsp dried oregano ($0.05)
• 1/2 tsp dried thyme ($0.05)
• 1/4 tsp garlic powder ($0.02)
• 1/4 tsp onion powder ($0.02)
• 1/8 tsp cayenne pepper ($0.02)
• 1/8 tsp freshly cracked black pepper ($0.01)
• 1 15oz. can fire roasted diced tomatoes ($1.00)
• 1 cup long grain white rice ($0.62)
• 1.5 cups chicken broth ($0.20)
• 2 green onions, sliced ($0.20)

1. Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don't worry if the sausage begins to brown on the bottom of the skillet. That's extra flavor that will cook into the rice later.
2. While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
3. Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
4. Add the fire roasted diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
5. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
6. After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!

A classic, but I'm a little bored of it.

• 1 Tbsp olive oil ($0.11)
• 1 small red onion ($0.42)
• 2 cloves garlic ($0.16)
• 1.5 tsp cumin ($0.15)
• 1 tsp chili powder ($0.10)
• 1 tsp adobo seasoning ($0.10)
• 1/2 tsp dried oregano ($0.05)
• 1/2 tsp salt ($0.04)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 1/2 cup brown lentils, rinsed ($0.38)
• 1 15oz. can black beans, drained & rinsed ($0.79)
• 1 14.5oz. can fire roasted tomatoes ($1.25)
• 1 cup frozen corn ($0.60)
• 2 cups vegetable broth ($0.34)
• 3/4 cup long grain white rice, rinsed ($0.32)
• 1/2 cup shredded cheddar cheese ($0.58)
• 2 green onions, sliced ($0.24)

1. Dice the red onion and mince the garlic. Add olive oil and onion to a large deep skillet over medium heat and sauté until onions are translucent, approximately 2-3 minutes. Add minced garlic and sauté an additional 30 seconds or until garlic is fragrant.
2. Add the cumin, chili powder, adobo, oregano, salt, and pepper to the skillet, stir and toast spices for about 30 seconds.
3. Next add in the lentils, black beans, fire roasted tomatoes (with juices), corn, and vegetable broth. Stir everything to combine. Place a lid on the skillet, turn the heat up to medium-high, and allow the mixture to come to a full boil. Once boiling, immediately reduce the heat to medium-low and simmer for 5 minutes. This will allow the lentils to start cooking first before adding the rice.
4. After 5 minutes, remove the lid and add the rice. Stir briefly just to evenly distribute the rice, cover with a lid, bring the skillet back to a boil, then reduce the heat again and simmer for 20 minutes.
5. While the mixture is cooking, grate the cheddar cheese and slice the green onions.
6. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for 5 minutes. After it has rested, remove the lid, fluff the rice and gently stir to redistribute the veggies.
7. Top the lentils and rice mixture with shredded cheese and sliced green onions. Serve with more of your favorite toppings and enjoy!

It's fine, but it feels like the lentils are always a little hard. Brings a weird texture to the mix. Skill issue?

• 2 cloves garlic, minced ($0.16)
• 1 tsp grated fresh ginger ($0.10)
• 3 green onions, sliced ($0.30)
• 1 carrot, diced small ($0.16)
• 1 red bell pepper, diced ($1.50)
• 1 cup frozen peas ($0.50)
• 1 large boneless skinless chicken breast ($2.62)
• 2 large eggs ($0.46)
• 3 Tbsp cooking oil, divided ($0.13)
• 3 Tbsp toasted sesame oil ($0.96)
• 3 Tbsp soy sauce ($0.15)
• 3 cups cooked and cooled rice ($0.62)

1. Prepare the vegetables beforehand so they’re ready to go when needed. Mince the garlic, grate the ginger, dice the carrot and bell pepper, slice the green onions (separate the green ends from the white ends), and measure the frozen peas.
2. On a separate, clean cutting board, cut your chicken into ½ inch pieces so you get a little in every bite. Set aside (and wash your hands!)
3. Lightly whisk the eggs in a small bowl. Heat a large skillet over medium heat. Once hot, add 2 Tbsp of cooking oil and swirl to coat the surface. Add the eggs and gently scramble until cooked through. Transfer the cooked eggs to a clean bowl or plate off to the side.
4. Turn the heat up to medium-high. Add the diced carrots, stir, and cook for about two minutes. Next, add the bell pepper and the white firm ends of the green onions. Cook and stir for one minute more. Finally, add the frozen peas and stir and cook until heated through. Transfer the vegetables to a clean bowl or plate.
5. Add the remaining 1 Tbsp cooking oil to the skillet and swirl to coat the surface. Add the ½ inch pieces of chicken and completely cook through, about 4 minutes. Once the chicken is about ½ of the way cooked through (2-3 minutes), add the garlic and ginger and cook for an additional 2-3 minutes.
6. Then, add the cooked and cooled rice to the skillet. Stir and cook the chicken and rice together for about 2 minutes, or until the rice is heated through. Pour the soy sauce and toasted sesame oil over the rice. Stir the rice and sauce together until evenly combined. Turn the heat off.
7. Add the eggs and vegetables back to the skillet with the chicken and rice and stir to combine. Allow the residual heat to heat everything through. Top with the remaining green ends of the sliced green onions. Taste and adjust the soy sauce or sesame oil to your liking.

• 2 lbs. red potatoes ($2.58)
• 2 Tbsp olive oil ($0.32)
• 1/3 cup grated Parmesan ($0.59)
• 1/2 tsp garlic powder ($0.05)
• 1/2 tsp paprika ($0.05)
• 1/4 tsp salt ($0.02)
• 1/4 tsp Freshly cracked black pepper ($0.02)
• 2 Tbsp chopped fresh parsley (optional) ($0.20)

1. Preheat the oven to 400ºF. Wash the potatoes, then cut into 1-inch pieces. Place the chopped potatoes in a large bowl
2. In a small bowl, stir together the grated Parmesan, garlic powder, paprika, salt, and pepper.
3. Drizzle the olive oil over the potatoes, then toss to coat. Sprinkle the Parmesan mixture over the potatoes, then toss to coat again.
4. Spread the potatoes out over a large baking sheet (lined with parchment for easy cleanup, if desired) with cut sides facing down.
5. Roast the potatoes in the oven for 30 minutes then give them a good stir. Return the potatoes to the oven and roast for an additional 5-10 minutes, or until well browned.
6. Season the potatoes with another pinch of salt, if desired, then garnish with parsley and serve.

• 1/3 cup rice vinegar ($0.70)
• 2 Tbsp granulated sugar ($0.02)
• 1/2 tsp toasted sesame oil ($0.05)
• 1/4 tsp crushed red pepper ($0.02)
• 1/2 tsp salt ($0.02)
• 2 large cucumbers ($1.38)
• 3 green onions ($0.13)
• 1/4 cup chopped cashews ($0.12)

1. In a small bowl, combine the rice vinegar, sugar, sesame oil, crushed red pepper, and salt. Set the dressing aside.
2. Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.
3. Chop the cashews into smaller pieces. Slice the green onions.
4. Add the cashews, green onions, and dressing to the sliced cucumbers. Stir to combine. Serve immediately or refrigerate until ready to eat. Give the salad a brief stir before serving to redistribute the dressing and flavors.

Recipe originally called for peanuts - changed to cashew

• 1 1/2 cups long-grain jasmine rice ($0.48)
• 1 clove garlic, minced ($0.08)
• 3/4 tsp salt ($0.03)
• 1 13.5oz. can coconut milk ($2.29)
• 1 cup water ($0.00)

1. Rinse the jasmine rice using a wire mesh strainer or a bowl, making sure to pour off as much excess water as possible. Add the rinsed rice to a pot along with the minced garlic and salt.
2. Add the coconut milk and water to the pot. Give the rice a brief stir.
3. Place a lid on the pot, turn the heat up to high, and allow the liquid to come up to a full boil. Once it reaches a full boil, turn the heat down to low. Allow the rice to simmer over low for 15 minutes. Make sure the pot maintains a simmer. Do not stir or lift the lid as the rice simmers.
4. After simmering for 15 minutes, remove the pot from the heat and let the rice rest an additional 5 minutes without lifting the lid. Finally, after the rice has rested, you lift the lid and fluff with a fork. Serve hot.

• 2 iceberg lettuces, outer leaves removed
• 1 bunch chives, snipped
• 1/2 bunch dill, fronds picked
• 50-70g creamy sheep’s milk feta (Bulgarian sheep’s milk feta works, or even a Danish cow’s milk feta would be good too)
• 30g thinly sliced shallot
• 50ml agrodolce-style white wine vinegar (if you can’t find that, add 2 tsp honey to regular white wine vinegar)
• 1 tsp salt
• 1 1/ 2 tsp dried oregano
• 120ml extra-virgin olive oil

1. First, make your vinaigrette. In a small bowl or jar with a lid, combine the eschalot, vinegar and salt. Leave to macerate for about 15 minutes. Next, add the oregano and olive oil and mix or shake to combine.
2. Cut your iceberg into thin, long wedges and arrange on a platter. Shake the dressing up just before pouring it over the lettuce. Sprinkle a bit of salt on top, followed by the chives and dill, then shave slices of cheese over the whole thing, or simply crumble it in. Serve immediately.

• 1 tsp butter ($0.04)
• 1 cup all-purpose flour ($0.15)
• 1 cup cornmeal ($0.38)
• 2 Tbsp sugar ($0.04)
• 1 Tbsp baking powder ($0.06)
• 3/4 tsp salt ($0.02)
• 4 oz. cheddar, shredded ($1.00)
• 2 jalapeños ($0.14)
• 1/2 cup sour cream ($0.58)
• 1/2 cup milk ($0.20)
• 2 large eggs ($0.42)
• 1/4 cup cooking oil ($0.16)

1. Preheat the oven to 400ºF. Use the butter to grease the inside of an 8×8 inch baking dish.
2. In a large bowl, combine the flour, cornmeal sugar, baking powder, and salt.
3. Remove the seeds from one of the jalapeños and finely dice it, then slice the second jalapeño into rounds. Add the diced jalapeño to the bowl with the flour, saving the sliced jalapeño to use as a topping.
4. Add about ¾ of the shredded cheddar to the bowl with the flour mixture, saving the remaining to use as a topping. Stir the diced jalapeño and shredded cheddar into the flour mixture until evenly combined.
5. In a separate bowl, whisk together the sour cream, milk, eggs, and oil.
6. Pour the wet ingredients into the bowl with the dry ingredients and stir just until everything is moist (it's okay if there are a few lumps).
7. Pour the batter into the prepared baking dish and spread it out evenly. Top with the sliced jalapeños and the remaining shredded cheddar.
8. Bake the cornbread for about 35 minutes, or until the center has puffed up and the edges are golden brown.
9. Slice the cornbread into nine squares and serve warm.

• 2 Tbsp olive oil
• 1 fresh lime (2 Tbsp juice) ($0.33)
• 1/2 Tbsp balsamic vinegar ($0.10)
• 1/2 tsp chili powder* ($0.05)
• 1 tsp ground cumin ($0.10)
• 1/2 tsp salt ($0.02)
• 1/2 tsp sugar ($0.02)
• 1 15oz. can black beans ($0.89 )
• 1 15oz. can black eyed peas ($1.09)
• 1 bell pepper (any color) ($1.50)
• 2 Roma tomatoes ($0.86)
• 1 jalapeño ($0.12)
• 1/4 red onion ($0.20)
• 1/4 bunch fresh cilantro ($0.20)

1. In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar.
2. Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.
3. Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
4. Add the chopped vegetables to the bowl with the beans.
5. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.

• It could probably be fine with another jalapeno in there.

• 2 lbs. ripe peaches ($1.56)
• 1/4 red onion ($0.11)
• 2 cloves garlic ($0.16)
• 1 tsp grated fresh ginger ($0.10)
• 2 chipotle peppers in adobo ($0.20)
• 1/2 bunch cilantro ($0.45)
• 1 lime ($0.59)
• 1/2 tsp salt ($0.02)

1. Dice the peaches into small pieces (peeling is not necessary). Finely dice the onion, mince the garlic, grate the ginger, mince the chipotle peppers, roughly chop the cilantro, and squeeze the juice from the lime.
2. Add the peaches, onion, garlic, and ginger to a bowl. Add one of the minced chipotle peppers, 1 Tbsp lime juice, and 1/4 tsp salt to begin with. Stir the ingredients to combine. Taste the salsa and adjust the salt, lime, or chipotle to your liking (I used 2 chipotle peppers, 2 Tbsp lime juice, and ½ tsp salt total).
3. Serve immediately or refrigerate until ready to eat.

• 4 cups shredded purple cabbage ($0.97)
• 2 carrots ($0.15)
• 4 green onions ($0.22)
• 1/2 bunch fresh cilantro ($0.40)
• ½ cup peanuts ($0.25)
• ¼ cup neutral salad oil* ($0.16)
• 2 Tbsp rice vinegar ($0.27)
• 1 Tbsp soy sauce ($0.06)
• 1.5 Tbsp honey ($0.18)
• 1/2 Tbsp tahini ($0.10)
• 1/4 tsp toasted sesame oil ($0.02)
• 1 clove garlic, minced ($0.08)
• 1/2 Tbsp grated fresh ginger ($0.15)

1. Shred the cabbage as finely as possible. Grate the carrots and slice the green onion. Pull the cilantro leaves from the stems
2. Add the shredded cabbage, carrots, green onion, cilantro, and peanuts to a large bowl. Toss to combine.
3. To make the dressing, add the salad oil, rice vinegar, soy sauce, honey, tahini, toasted sesame oil, garlic, and ginger to a blender. Blend until the dressing is smooth and creamy.
4. When you're ready to eat, drizzle the dressing over the salad and toss until coated. Serve immediately

• You don't need a grater for the carrots, if you don't have one - making strips with a carrot peeler worked ok.
• You also don't need a blender for the dressing - mixing worked ok too.
• I'd probably double the recipe so you're not left with half a cabbage head

• 1/2 cup sour cream ($0.55)
• 2 Tbsp lemon juice ($0.08)
• 1/2 tsp dried dill ($0.05)
• 1 tsp sugar ($0.02)
• 1/2 tsp salt ($0.02)
• 1 large cucumber ($1.49)
• 1/4 red onion ($0.10)

1. To make the dressing, combine the sour cream, lemon juice, sugar, dill, and salt in a bowl. Set the dressing aside.
2. Peel the cucumbers, if desired. Slice the cucumbers and thinly slice the red onions.
3. Combine the cucumber, red onion, and dressing in a large bowl and stir to combine.
4. Let the salad sit for 5-10 minutes, give it another stir, then serve.

• 1 lb. Brussels sprouts ($1.99)
• 1 Tbsp olive oil ($0.16)
• 1/4 tsp salt ($0.02)
• 1/4 tsp garlic powder ($0.02)
• 1/4 tsp freshly cracked black pepper ($0.02)

1. Preheat the oven to 400ºF. Wash the Brussels sprouts and trim off any dry ends. Cut each Brussels sprout in half.
2. Place the cut Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with salt, garlic powder, and pepper. Toss until the Brussels sprouts are well coated oil and seasoning. Turn each Brussels sprout so that it is cut side facing down.
3. Roast the Brussels sprouts in the oven for about 25 minutes, or until they are browned and caramelized on the edges. You can stir the Brussels sprouts at about 20 minutes to gauge the amount of browning on the bottom layer of the sprouts. No need to make sure they're all face down again for the final few minutes.
4. Taste one Brussels sprout and adjust the salt or pepper to your liking, then serve hot.

• 1 cup + 2 Tbsp brown rice flour mix
• 2 Tbsp sweet rice flour
• 1 Tbsp sugar
• 1/2 tsp xanthan gum
• 1/4 tsp salt
• 6 Tbsp cold unsalted butter, cut into six pieces
• 1 large egg
• 2 teaspoons orange juice or lemon juice

1. Mix the flours, sugar, xanthan gum, and salt in the large bowl of an electric mixer.
2. Add the butter and mix until the mixture is crumbly and resembles a coarse meal.
3. Add the egg and orange juice. Mix on low speed until the dough holds together; it should not be sticky. Form the dough into a ball using your hands and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten the dough to 1-inch thickness.
   1. The dough can be frozen at this point for up to one month; wrap in plastic wrap and then use foil as an outer wrap on top of the plastic
4. Roll out the dough between the two sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove the top sheet of wax paper and inver the dough into a pie pan. Remove the remaining sheet of wax paper and crimp the edges for a single crust pie.
   1. If you are going to use the crust to make a regular pie, the dough can also be frozen after it is in the pie pan for up to one month; line the pie shell with wax paper, wrap in plastic wrap, and use foil as an outer wrap.

5. To prebake a bottom pie crust:

   Preheat the oven to 375F. Gently prick the pastry in 3 or 4 places with a fork. Bake the pastry for about 25 minutes or until golden. Remove the oven and cool completely on a wire rack.

   1. Prebaked pie shells can be stored in airtight plastic containers or plastic wrap in the refrigerator for three days. For longer storage, wrap in plastic wrap and then foil and store in the freezer for up to two weeks.

6. To partially bake a bottom pie crust:

   Preheat the oven to 375F. Bake the pastry for 10 minutes. Remove from the oven. Fill and bake as per recipe. Partially bake the pie crust whenever you are making a fruit pie or quiche.

I make a double recipe, since a single recipe isn't quite enough for my pie tin

• 4 cups fresh blueberries, rinsed and well drained
• 1 cup sugar
• 3 Tbsp cornstarch
• 1/4 tsp salt
• 1/4 cup water
• 1 tsp lemon juice
• 1 Tbsp butter

1. Line the baked and cooled pie crust with 2 cups blueberries.
2. In a medium saucepan, mix together sugar, cornstarch, and salt.
3. Add remaining blueberries, water, and lemon juice. Mix well.
4. Cook over medium heat until thickened.
5. Remove from heat. Add butter. Cool.
6. Pour over berries in pie crust.
7. Chill until serving time.

• 1 pint whipping cream
• 1 tsp vanilla
• 3 Tbsp powdered sugar

1. Mix ingredients together until stiff peaks form.

• 3/4 cup plain flour, (all purpose flour)
• 1/4 cup rice flour, (or cornstarch/cornflour) (Note 1)
• 1/2 cup icing sugar / powdered sugar, sifted
• 1/4 tsp salt
• 110g / 1 stick unsalted butter, cold, cut into 1cm / 1/2" cubes
• 3 , (55-60g/2oz each)
• 1 cup caster sugar / super-fine sugar, (sub regular sugar)
• 2 tbsp plain flour, (all purpose flour)
• 1 tbsp lemon zest, (do this before juicing)
• 1/2 cup lemon juice, (2 – 3 lemons)

1. Preheat oven to 180C/350F (160C fan). Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (so it can be lifted out once cooked).
2. Base – Place Shortbread Base ingredients in a food processor fitted with the standard "S" blade. Pulse 5 to 10 times until it becomes like sand. (Or use tips of fingers, Note 2). Pour into the tin, spread, then press firmly into the base, pushing it right up to the edges. Using something flat to press in is helpful!
3. Bake base for 20 minutes or until golden on the edges and pale golden in the middle. Remove from oven. (Note: don't let it cool, pour in curd immediately).
4. Lemon Curd – While the base is baking, place Lemon Topping ingredients in a bowl and whisk until combined.
5. Bake 20 minutes – Pour Lemon Curd onto base, then bake for 20 minutes until the topping is set but still soft.
6. Cool – Remove from then oven and cool on the counter for 1 hour, then fridge for at least 2 hours. Slice into 16 squares. Dust with icing sugar (confectionary sugar) and serve!