Koons Family Recipes

PREP TIME:  10 mins TOTAL TIME:  10 mins SERVINGS:  4 to 8 servings Ingredients: 1 (15 ounce) can  cannellini beans , rinsed and drained 1 ( 15 - ounce )  can kidney beans , rinsed and drained 1 ( 15 - ounce )  can garbanzo beans , rinsed and drained 1/2  red  onion , finely chopped (about 3/4 cup), soaked in water to take the edge off the onion 2  celery   stalks , finely  chopped  (about 1 cup) 1  cup  loosely packed,  fresh, finely chopped flat-leaf parsley 1  teaspoon  fresh finely chopped  rosemary 1/3   cup   apple cider vinegar 1/4   cup   granulated sugar  (more or less to taste) 3   tablespoons   extra virgin olive oil 1 1/2   teaspoons   salt In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and p...

Ingredients: 2 Tablespoons of unsalted butter 1 Tablespoon of canola oil 1 Teaspoon cumin seeds 2 Cinnamon sticks 2 Large Onions (Diced) 2 1⁄2 Inch piece of ginger 6 Cloves of garlic 2 Bell peppers 1 Cup of tomatoes (diced) 2 Tablespoon tomato paste 1 1⁄2 Teaspoon ground cumin 1⁄2 Teaspoon ground turmeric 3 Tablespoons of whole-milk yogurt 1 3⁄4 lbs of Boneless skinless chicken thighs 1 Teaspoon Garam Masala 3 Tablespoon ground almonds (Optional) Veggies of choice: spinach, carrots, mushrooms, zucchini, cauliflower Directions: Place butter in a medium-large pot on medium heat, once hot add the cinnamon sticks and cumin seeds and let infuse for ~3 mins. Add onions and let cook for ~10mins until browned at the edges. Meanwhile put the ginger, garlic, bell peppers and a pinch of salt in a food processor and grind into a thick paste. Add the paste to the pot and cook for 2 mins, then add the tomatoes and tomato paste and cook for 2 mins. Add the ground cumin, turmeric, and half a teaspoon ...

Ingredients: 2 Tablespoons Canola Oil 1 Cinnamon Stick 1 Large Onion (Diced) 4 Large Cloves of Garlic 1¾ Inch piece of Ginger 1 Bell Pepper ½ Teaspoon Ground Turmeric 1½ Teaspoon ground Coriander ½ Teaspoon Sugar 1 Teaspoon Salt 1 ¾ Pounds of Boneless Skinless Chicken Thighs (chopped into 1” squares) 1 Teaspoon of Tamarind Paste 1 Can of Coconut Milk Veggies of choice: spinach, carrots, mushrooms, zucchini, cauliflower, etc. Directions: Pour the 2 Tablespoons of canola oil in a medium-large pot on medium heat. Once the oil is hot, add cinnamon stick for ~5 mins. Add the diced onion, and let cook for ~10mins until browned at the edges. Put the garlic, peeled ginger and bell pepper in a food processor and grind into a thick paste. Add the paste and let cook for 2 mins, then add the spices: Turmeric, Coriander, sugar, and salt. Add chicken and let cook for ~5 mins. Add Coconut milk and tamarind paste and let cook for 15-20 mins before serving. 

Dry ingredients: 1 c all-purpose flour 1/2 c whole wheat flour 1/2 c sugar 2 teaspoons cinnamon  2 teaspoons baking powder Wet ingredients: 1/3 c vegetable oil 1/3 c milk (a bit more if needed) 2 teaspoons vanilla 1 beaten egg Pint of blueberries (washed) Procedure: (Preheat oven 375F. Prepare cupcake tin with wrappers.) 1. Combine dry ingredients and whisk together   2. In a separate bowl, combine wet ingredients and whisk  3. Add wet ingredients to dry ingredients and mix (12-18 stirs) until just combined   4. Mix in blueberries, gently   5. Distribute between 12 cupcake wrappers in cupcake tin   6. Bake at 375F for 20 minutes until a knife inserted in muffin comes out clean.