Carrot Apple Muffins

18 February, 2022 0 comments Leave a comment

Carrot Apple Muffins

Preheat the oven to 350 degrees.

2 cups/198 g coarsely grated carrot
1 large apple, coarsely grated
4 eggs
1 cup/224 g olive oil
2/3 cup/145 g dark brown sugar
½ cup/65 g raisins
1/3 cup chopped, toasted pecans
½ cup/25 g shredded or flaked unsweetened coconut
2.5 cups/312 g all purpose flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons Pie Spice
1 teaspoon vanilla (optional)

Mix the olive oil and sugar thoroughly. Add the carrot, apple, eggs, and vanilla, if you’re using it. Stir in the raisins, pecans, and coconut. In another bowl, whisk the flour, baking soda, salt, The Kitchen Imp’s pie spice. Fold the dry ingredients into the wet.

Fill the muffin cups about two-thirds of the way. Cook 20-22 minutes until a tester comes out dry. Frost with a cream cheese frosting if you feel fancy.

We imagine that this would make a wonderful base for a carrot apple cake, as well. Please report back if you try this out.

Winter Squash Soup

18 February, 2022 0 comments Leave a comment

Winter Squash Soup with Ginger and Turmeric                 Serves 6-8.
3 pounds squash, baked whole in the oven in a pan of water at 350 degrees for an hour while you putter about, then cooled enough to peel, scoop out, and cut into chunks. Or you can cut your squash into big chunks and steam it.
3 tablespoons of garlic, minced
1 medium onion, chopped
1 hot chili, minced
1 large apple, cored and chopped
1 tablespoon Sweet Turmeric Masala OR  ¾ teaspoon turmeric, ¾ teaspoon coriander, 1 teaspoon cumin (see note) 
1 thumb sized piece of ginger, grated
6 cups of broth (more if you use a drier squash)
salt and pepper to taste

Peel and seed the squash. Chop roughly and set aside. 

Sauté the onion for 3-5 minutes, then add the fresh ginger and garlic and cook another minute or two. Add the turmeric, coriander, and cumin or the Sweet Turmeric Masala. Cook 30 seconds, stirring. Don’t worry if it sticks to the bottom of the pan, just don’t allow it to burn.

Add the chili and apple and cook 3 minutes. Add the squash and broth. Cover and cook until the squash is very soft, then puree the mixture. A stick blender comes in handy here or you can blend it in batches in a blender. If you use a blender, be very careful, as hot liquids like to explode out of blender lids. Keep a dish towel over the top of the blender. Salt and pepper to taste and serve with a dollop of whole milk yogurt or sour cream.

Note: If you decide to use the cumin and coriander, toast them in a dry skillet until they become aromatic. Allow to cool and grind in a mortar or a spare coffee grinder.

Apple Anytime Muffin Cookies

21 January, 2022 0 comments Leave a comment

Really, though, these are so dang good! We might've made them for breakfast, but they're also great for dessert. They ain't sexy, but they're delicious

Apple Muffin Cookies

Preheat oven to 350 degrees. 

A: 227 grams/2 cups whole wheat all purpose flour
89 grams/.5 cups oats
1 teaspoon baking powder
.5 teaspoon baking soda
.5 teaspoon salt
1.5 tablespoons Pie Spice
B: 113g/.5 cup olive oil (a non-assertive one)
57g/4 tablespoons soft butter
142 grams/.66 cups brown sugar
67 grams/.33 cups white sugar
1 tablespoon vanilla
2 eggs
C: 270 grams/2+ cups cubed baked apples
27 grams/.5 cup grated coconut
80 grams/.75 cups chopped toasted pecans
70 grams/.5 cup dried cherries (coarsely chopped, optional)

There are two ways to go about this. One is to mix in the chopped apples without baking them first. The other, which I prefer, is to chop the apples into little piece, toss with a few teaspoons of Pie Spice and a tablespoon of dark brown sugar, and then bake at 375 for 15 minutes. Let them cool and then make the muffins.

Mix A in a bowl.

Beat sugar and butter. When butter is uniformly distributed, add the oil. Scape down the bowl, then add the eggs one at a time, scraping down the bowl one at a time. Add the vanilla and beat in.

Add A to B. Mix to combine and then fold in C.

Scoop a plum-sized amount onto a parchment covered cookie sheet. Cook 16-18 minutes, or until just done in the middle.

Doro Wat

20 January, 2022 0 comments Leave a comment

Serves 4; cooking time, prep included  – 45 minutes 

one chicken, cut into pieces
1 onion, finely chopped
3 cloves garlic, minced 
4 teaspoons nit’ir qibe 
2 tablespoons olive oil or butter 
2 teaspoon berberé
1 ½ cups chicken broth
1 cup diced tomatoes
4 hard boiled eggs
Salt to taste 

Heat the olive oil or butter, add the onion to the pan and cook until softened and slightly golden. Add the nit’ir qibe and berbere to the onion stir until coated with spices.  Cook for another 2 minutes on low heat. Add broth, bring to a boil, and lower to a gentle simmer for 10 minutes.  Stir in the tomatoes and simmer for another 5 minutes. Add the chicken, lower the heat, and cook, covered, at a low simmer for 20 minutes. Add the eggs and simmer for an additional 10 minutes.        Serve with rice and sauteed greens with coconut milk.

Shakshuka with Harissa

03 December, 2021 0 comments Leave a comment

6 eggs
1-2 tablespoons olive oil
½ yellow onion, diced
4 cloves (2T) garlic, minced
2 teaspoons Harissa
1+ teaspoon salt
3/4 teaspoon pepper
4 cups or two 14 ounce cans of tomatoes, diced
2 tablespoons of tomato paste (optional)
1 teaspoon sugar or honey
½ cup feta cheese, crumbled, optional

Heat olive oil in a cast iron skillet.  When the oil shimmers, add the onion and sauté until it softens and just begins to turn golden.  Add the garlic and continue to stir for 1-2 minutes, until the garlic becomes aromatic and softens.  Add the harissa, salt, and pepper and stir for another minute. If the mixture begins to stick, add another teaspoon or two of olive oil.

Add the tomatoes, tomato paste (if using), and sugar or honey. Simmer until the tomato mixture has thickened a little (this will take longer with fresh tomatoes, as they will release water initially and will take a little less time if you use the tomato paste).  

Make 6 little divots in the tomato mixture and carefully break an egg into each one.  Cover the pan and cook until the eggs are at your preferred doneness. I like to cook them for 7-10 minutes, until the whites are set but the yolks are lovely and runny.

Serve with toasted crusty bread and a green salad with a citrus vinaigrette.

Sheet Pan Chicken with Plums and Onions

03 December, 2021 0 comments Leave a comment

1 tablespoon Chicken & Ribs Blend
2 tablespoons lemon juice
1 teaspoon lemon zest
8 cloves garlic, mashed or minced
1 tablespoon honey
1 chicken, cut into pieces
3-4 plums, sliced, pits removed
1 large onion, quartered and thickly sliced


Mix the first 5 ingredients in a bowl large enough to hold the chicken pieces. Add the chicken pieces and rub all over with the spice, lemon, and honey mixture. If you have time, refrigerate for 2-6 hours.

Preheat the oven to 400 degrees. Cover a sheet pan with parchment or foil, if you want. Add the sliced plums and onions to the bowl, toss, and pour the contents of the bowl onto the sheet pan.

Cook until the chicken reaches an internal temperature of 165 degrees.

Serve with good bread or rice for soaking up the juices.

Kohlrabi or Radish Apple Salad with Za'atar

03 December, 2021 0 comments Leave a comment

We love this salad as a bright, crisp counterpoint to a rich entrée. 


3 tablespoons olive oil
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 tablespoon white wine vinegar or white balsamic
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon Za’atar

Whisk together the lemon juice, vinegar, salt, pepper, and Za’atar. Beat in the mayonnaise. While beating (put a dish towel under the bowl to keep it from spinning), drizzle the oil in slowly. Set aside.


1 large or 2 medium crisp apples, cored and sliced thinly
2 orange-sized kohlrabi or 2 cups whole radishes, sliced thinly
a small handful of flat-leaf parsley, roughly chopped (optional)
a tiny handful of mint leaves, roughly chopped (optional)U

Use a mandoline to slice the apples and kohlrabi, if you have one. Toss with dressing and herbs. Taste and correct salt.

Gomen - Ethiopian Style Greens with Nit'ir Qibe

03 December, 2021 0 comments Leave a comment

Adapted from Ethiopia by Yohanis Gebreyesus                                                serves 4

2 tablespoons clarified butter or oil
1 pound+ of greens (collards, kale, or the like)
1 ½ teaspoons minced garlic
1/2 pound chopped onions
1 tablespoon grated ginger
1 ½ teaspoons Nit’ir Qibe
2 tablespoons coconut milk (optional and not traditional)


Heat a large pot of salted water to a boil. Dunk your greens into the water and swirl with tongs for about 30 seconds, then remove to a colander and rinse with cold water. Leave to drain while you cook the rest of the ingredients. Chop roughly just before adding to the other ingredients.

 Heat the oil in a large skillet and add the garlic. Sauté until the garlic is aromatic and soft, then add the onion and cook for 5-10 minutes on low, stirring occasionally, til the onion is light brown and slightly caramelized. Add the ginger, the Nit’ir Qibe, a teaspoon of salt and cook, stirring, for 30 seconds. Add the greens and the coconut milk, if using. Taste for salt and add a little more, if needed. Cook, stirring, until the greens are a little less cooked than you like, and then turn off the heat, as they will keep cooking a bit after you remove them from the heat.

Peanut Noodle Vegetable Salad with Umami Powder

03 December, 2021 0 comments Leave a comment

Feeds four with leftovers. maybe.

.75 pound noodles of your choice, cooked, rinsed, and drained
12 oz package of extra firm tofu, cubed and allowed to dry
1 tablespoon of TKI Umami Spice mixed with 2 tablespoons of cornstarch
3 cups broccoli and/or cauliflower florets, steamed to your preferred doneness
1 cup cabbage, chopped
3 small carrots or 1 large carrot, shredded and tossed with
1 tablespoon lime juice


5 oz (~.75 c peanut butter)
2 thumb-sized pieces of ginger, thinly sliced (or grated, if you don’t have a food processor or powerful blender)
1-2 hot chilies, halved and deseeded (or not)
2 cloves garlic
a good glug of fish sauce
¼ - 1/3 cup of soy sauce
2.5 tablespoons brown sugar
1 tablespoon Xiaoxing wine vinegar or sherry vinegar or apple cider vinegar
0.25 cups water (more, if needed)

  • Dust the tofu cubes with Imp's Umami Powder and cornstarch. Fry until browned and crisp.
  • Put all of the sauce ingredients in a blender or food processor and blend til smooth.
  • In a large bowl, mix the vegetables with the sauce.
  • Add the noodles and mix to coat, then add the tofu and gently combine.




Recipe for cookies using our Speculaas Spice

03 December, 2021 0 comments Leave a comment

Brown Sugar Crinkle Cookies

¾ cup butter, softened
1 cup brown sugar (dark is better)
1 egg
¼ cup blackstrap molasses
2 ¼ cups flour
2 teaspoon baking soda
2 teaspoons Speculaas Spice (if you don’t have Speculaas use 1 teaspoon cinnamon, 1 teaspoon ginger and ½ teaspoon cloves)
½ teaspoon cinnamon
¼ teaspoon salt
½ cup white sugar mixed with 1 teaspoon Speculaas Spice or ¾ teaspoon cinnamon and ¼ teaspoon ginger or cardamom (for rolling cookies)

    In a small bowl whisk together the dry ingredients – flour, baking soda, Speculaas Spice, cinnamon and salt.

    In the bowl of a mixer cream together butter and sugar until light and fluffy.  Add the molasses and egg, mix until combined.  Slowly add in the dry ingredients and mix well.

    Scrape the cookie dough into the small bowl, cover and chill for at least 1 hour.  Line a plate or baking sheet (aka ¼ sheet pan) with wax or parchment paper.  Using a small scoop, portion out dough and roll into 1 inch balls.  Roll balls in sugar, place dough balls on lined baking sheet and chill for another 30 minutes or longer. 

    When ready to bake, preheat oven to 375 degrees.  Place 3 inches apart on a parchment covered cookie sheet.  Bake for 8 to 10 minutes until cookies are puffed and slightly cracked.  Let cool on cookie sheet for 5 minutes before placing on a cooling rack.

    Makes approximately 3 ½ dozen cookies.

    **Please also try Jill Lightner's wonderful Speculaas cookie recipe in the Seattle Times.