#APBABE Favorite Recipes

These tested and beloved recipes are a staple in our kitchen. We make them consistently, maybe some tweaking is involve but never short on flavor. Try them for your next brunch, dinner party, or date night in with your love. What are your favorite recipes? Share in comments!

Our Famous Red Curry 

1 Jar of Tomato Sauce 

2 TB of Red Curry Paste 

1 TB of grated ginger or ginger powder 

4 cups of water 

3 cloves of garlic 

1 cup of veggie broth

1 cup of carrots 

1 cup of spinach 

1 cup of tofu, seitan or grilled chicken, or white fish 

1 TB of salt and pepper 

2 cups of chopped onion 

1 TB of Turmeric

1 Jar of Coconut Milk/1/2 Cup of Coconut Cream 

Heat up all ingredients and let simmer for 30-45 minutes. Serve on jasmine rice and drizzle of spicy oil. Serves 2-3 people. 

Spicy Kale Mexican Salad (VEGAN)

1 can Black beans

1/4 cup Cilantro, fresh
1 cup Corn

1 clove Garlic

6 cups chopped Kale
1/2 Red onion

1/4 cup Hot sauce
1/4 cup Lime juice, fresh
1 tsp Maple syrup
1/2 Cup Quinoa

1 Sea salt and pepper

1/2 tsp Cumin
1/4 cup Water

Combine all ingredients. Let sit in fridge for 10 minutes for enhanced flavor. Serves 5-6 people. 

Chicken Tortilla Soup 

1 TB of Chipotle Seasoning 

1 Squeeze of lime 

1/2 Jar of Tomato Sauce 

1 1/2 cups of Chicken or Veggie Broth

2 Cups of shredded grilled chicken (great dish to use your leftovers)

1/2 cup of chopped cilantro 

1/2 cup of frozen corn 

1/2 cup of fajita mix— (onions, peppers)

Simmer ingredients for 30 minutes. Great for a rainy cold day!

RPM’s Mama Depandi’s Bucatini 

Fell in love with this Bucatini after having it in the RPM restaurant in Washington DC. Classic, simple but amazing. 

Pomodoro Sauce:

1 Small Yellow Onion, finely chopped (approx. 1/2 cup)

2 Garlic Cloves, Minced

Basil- 4 sprigs

1 28oz. Can Whole Peeled Tomatoes

Extra Virgin Olive Oil- 2 tablespoons

Sugar- 1 tablespoon

Salt- 1/2 teaspoon

Fresh Bucatini Pasta- 3/4 Pound

Extra-Virgin Olive Oil- 2 Tablespoons, divided

2 Garlic Cloves

Red Pepper Flakes- just a pinch

Grated Parmesan Cheese- 1 Tablespoon + More for Garnish

Basil Leaves- 1 Tablespoon, Torn + More for Garnish

Flat-Leaf Parsley- 1 Tablespoon, finely chopped

Salt & Freshly Ground Black Pepper

1. Make the sauce: In a strainer set over a medium bowl, drain the tomatoes. Crush the tomatoes with your hands, let the juice release into the bowl, and set aside the juice and strained tomatoes.

2. In a medium skillet set over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

3. Stir in the garlic and cook until fragrant, about 1 minute. Add the reserved tomatoes, sugar and salt. Reduce the heat to low and continue cooking, stirring occasionally, until the tomatoes have softened and the sauce has thickened slightly, about 15 minutes.

4. Add the reserved tomato juice and bring the sauce to a boil. Reduce the heat to low and simmer, stirring occasionally, until slightly thickened, about 20 minutes. Remove the sauce from the heat, add the basil and set aside.

5. Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions.

6. Drain the pasta, reserving ½ cup of the cooking water.

7. Meanwhile, in a large skillet set over medium heat, warm the olive oil. Add the garlic and a pinch of red-pepper flakes and cook, stirring occasionally, until fragrant, about 1 minute.

8. Remove the basil from the tomato sauce, then add the sauce to the skillet.

9. Simmer until warmed through. Add the pasta to the skillet and toss to coat, thinning the sauce with the pasta cooking water, if needed.

10. Remove the skillet from the heat and stir in the Parmesan, basil and parsley. 

11. Season to taste with salt and pepper. Transfer the pasta to a serving dish and garnish with additional cheese and basil, if desired. Serve immediately.

No-Bake Strawberry Shortcake 

Our favorite dessert— ever!

Serves 12-16

1 Banana, thin

2 lbs Strawberries, fresh

1/2 cup Powdered sugar

1/4 tsp Salt

2 tsp Vanilla

19 oz Graham crackers

3 1/2 cups Heavy cream

Cream powdered sugar, vanilla, and salt with the heavy cream in the bowl of a stand mixer. Beat until the cream mixture holds stiff peaks.

Spread a thin layer of heavy cream mix in a 9x13 pan just to coat the bottom.

Layer 5 graham crackers across the center of the pan, then 2 more,breaking them as needed to fit around the top and bottom edges.

Spread a thick layer of heavy cream mix over grahams and top with a hearty layer of sliced strawberries.

Place graham crackers on top of strawberries, then heavy cream mix, then layer of thinly sliced bananas.

Repeat the graham-strawberries-cream layers 1 more time (3 times total) and you should reach the top of the pan.

Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely.

Top with a few sliced strawberries or whole strawberries if you desired.

Serve chilled.

Nobu’s Miso Cod

Not much to say about this recipe— if you know, you know. It’s the best. 

4 Black cod, fillets

1/4 cup Mirin

4 tbsp White miso paste

3 tbsp Sugar

1/4 cup Sake

If you can**** Two to three days before cooking the fish, you make the four-ingredient miso marinade and then marinate the fish in it, sealed in a covered container in the fridge. 

Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste, and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. 

Remove from heat once the sugar is fully dissolved. Cool to room temperature. Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. 

Leave to marinate in the refrigerator for 2 to 3 days. Preheat oven to 400°F. Heat an oven-proof skillet over high heat on the stovetop. Lightly wipe off any excess miso clinging to the fillets, but don't rinse it off. 

Film the pan with a little oil, then place the fish skin-side-up on the pan and cook until the bottom of the fish browns and blackens in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

D’s Sexy Corn 

The marinade is great on the cob, at barbecues especially. Yet, all year round, I make this with frozen sweet corn from Trader Joe’s. Its the perfect side dish or snack. 

1 packet of frozen sweet corn 

2 gloves of chopped garlic 

2 TB of Frank’s Red Hot 

1 small onion finely chopped 

1 jalapeño chopped

1 small diced tomato 

1/2 TB of vegan or reg mayo 

1/2 cup of chopped hearts of palm 

Squeeze of lime. 

In a saucepan, cook corn until lightly browned with ingredients. Add hearts of palm before serving. 

"I'm Allergic to Potatoes" Ricotta Gnocchi 

Refrigerated

1 Egg, large

2 cups All-purpose flour

3/4 tsp Salt

1 tsp Olive oil

1 15 oz. container Ricotta cheese

10 Cranks fresh cracked pepper 

In a medium bowl, whisk together the ricotta cheese, olive oil, egg, salt, and freshly cracked pepper.

Add the flour, 1/2 cup at a time, until it forms a soft sticky dough (about 1.5 cups)

Begin boiling a large pot of water. Turn the dough out onto a floured surface and knead in about another 1/2 cup of flour or until the dough no longer sticks to your hands. The dough should still be very soft in texture.

Divide the dough into six pieces. Roll each piece out into a rope about 1 inch thick. Cut the rope into 1 inch sections. If desired, roll each piece of dough on the back of a fork to give it a ridged texture.

When the water is boiling vigorously, drop the dough pieces into the water. As the gnocchi boil they will begin to rise to the surface. Once all of them are floating on top, let them boil for about 30 seconds to one minute more to ensure thorough cooking. Drain in a colander.

Top drained gnocchi with your favorite sauce or garlic butter, salt, and pepper. Enjoy!

The Best Shakshuka EVER 

Serves 3-4 people 

2 tbsp Cilantro or flat-leaf parsley, fresh

3 cloves Garlic

1 Red bell pepper, large

1 Yellow onion, large

5 Eggs, large

1 cup of Tomato sauce 

1/4 tsp of tomato paste 

1 Black pepper, Freshly ground

1/2 tsp Paprika, smoked
1/4 tsp Red pepper flakes

1/4 tsp Sea salt, fine

1/4 tsp Moroccan seasoning 

Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.

Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.

Pour in the tomato sauce and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.

Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.

The egg whites are done once its an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan.

You can top with crumbled feta, fresh cilantro leaves, and more red pepper flakes, if desired. Serve in bowls with crusty bread on the side.

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