Mochi Basic Recipe

Ingredients

• 15 oz can coconut milk
• 1 cup water
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1 1/2 cups sugar
• 16 oz box sweet rice flour (e.g. Mochiko)
• 1/4 cup corn starch

Directions

1. Preheat oven to 350 F.
2. In a large bowl whisk together coconut milk, water and vanilla.
3. Stir in baking powder, then sugar, then rice flour until well blended. 
4. Grease a 9 x 13-inch pan, then pour in mixture.
5. Cover pan the with foil (sealing completely).
6. Bake for 1 hour.
7. Remove foil and allow mochi to cool completely.
8. Dust a clean flat surface corn starch.
9. Using a plastic knife or spatula, gently separate edges from the pan (if it hasn’t already separated).
10. Turn the baking dish of mochi out onto the surface.
11. Cut mochi into bite-sized pieces.
12. Roll bite-sized pieces in corn starch or powdered cocoa (dust off excess).

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Potato Gratin Shepherd's Pie

Ingredients

• 1 cup milk
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1/2 tsp salt
• 2 Tbs butter
• 2 leeks chopped
• 5 cloves garlic minced
• 2 lbs ground turkey
• 1/4 tsp pepper
• 1 tsp salt
• 1 cup chicken broth
• 1 cup frozen peas
• 1 cup carrots diced
• 2 Tbs parsley
• 1/2 tsp thyme
• 1 cup chicken broth
• 1/4 cup cornstarch
• 1 lb yukon gold potatoes thinly sliced
• 8 oz fresh parmesan cheese grated
• 8 oz fresh gruyere cheese grated

Directions

• Preheat oven to 375 degrees
• In large pot, combine milk, thyme, rosemary and 1/4 tsp salt,
• Bring to a simmer on low heat for about 5 minutes, pour into bowl and set aside
• Melt butter in pot then saute leeks & garlic for 5 minutes
• Add ground turkey, black pepper and 1 tsp salt, and cook until meat is browned
• Add in 1 cup chicken broth, peas, carrots, 2 Tbs parsley and 1/2 tsp thyme and cook for another 4 minutes
• In small bowl, whisk remaining chicken broth with cornstarch
• Stir into turkey mixture and cook for another 4 minutes
• Put meat mixture in 9x13 dish
• Lay potatoes over the meat in an overlapping spiral pattern (from the outside in)
• Pour milk mixture over the potatoes
• Sprinkle the the Parmesan and the Gruyere cheese over the top
• Cover the dish and bake for 1 hour
• Turn oven up to 475 degrees
• Uncover dish and broil until the cheese is slightly brown (around 3-5 minutes)

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Chile Lime Salmon

Ingredients

• 1 pound Yukon Gold potatoes, cut into 3/4-inch pieces 
• 2 tablespoons extra-virgin olive oil, divided 
• ¾ teaspoon salt, divided 
• ¼ teaspoon ground pepper 
• 2 teaspoons chili powder 
• 1 teaspoon ground cumin 
• ½ teaspoon garlic powder 
• 1 lime, zested and quartered 
• 2 medium bell peppers, any color, sliced 
• 1 ¼ pounds center-cut salmon fillet, skinned, if desired, and cut into 4 portions 

Directions 

• Preheat oven to 425 degrees F. 
• Coat a large rimmed baking sheet with cooking spray. 
• Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and pepper together in a medium bowl. 
• Transfer to the prepared pan and roast for 15 minutes.
• combine chili powder, cumin, garlic powder, lime zest and the remaining 1/2 teaspoon salt in a small bowl. 
• Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon of the spice mixture; toss well to coat. 
• Coat the salmon with the remaining spice mixture.
• After the potatos roasted for 15 minutes, remove the pan from the oven. 
• Add the peppers and stir to combine. Roast for 5 minutes. 
• Remove from the oven; move some of the vegetables over and add the salmon to the pan. 
• Roast for 7 more minutes. 

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