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Best Life Now, 137 Montague Street, Brooklyn, NY (2026)

10/13/2023

Strawberry Tart

Ingredients

- 1 cup AP flour
- 6 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon water
- 1 egg yolk
- 4 tablespoons confectioner's sugar
- 1 teaspoon vanilla extract
- ½ teaspoon orange zest
- 1 cup cherry preserves
- 1 cup cherry preserves
- 2 pints fresh strawberries
- 1 cup whipping cream

Preparation
Preheat oven to 350 degrees F.

Sift flour onto a board or into a bowl. Make a well in the center.

Add the butter, water, egg yolk, sugar, vanilla, and orange zest. Work the ingredients in the center, drawing in the flour until the dough is smooth.

Pat out the dough onto the bottom and sides of a pie plate. Prick the bottom and sides of the dough with a fork.

Bake got 15-20 minutes, or until the pastry is light golden. Cool.

To make the glaze, put the cherry preserves in a small saucepan and melt it slowly over low heat. Cool slightly and brush over the bottom of the pastry.

Wash, hull and slice the strawberries. Fill the pie plate with the strawberries and top with remaining cherry glaze.

Whip cream with 1 tablespoon of confectioners sugar until light and fluffy and serve with a slice of strawberry tart! Enjoy!

Source: Foodista

10/11/2023

Savory Olive & Goat Cheese Palmiers

Ingredients

- Coarse salt, to taste
- 1/2 cup crumbled goat cheese
- 1/4 cup prepared olive tapenade (or another type, like artichoke tapenade)
- 1/4 cup toasted pine nuts
- 1 package (2 sheets) prepared puff pastry dough, thawed

Preparation
Allow the puff pastry dough to thaw, according to the package directions.Lightly flour a flat work surface.

Place one sheet of the dough on top of the other on the floured surface, and gently roll it out to a 9x12-inch shape that is about 1/4-inch thick. (You could use each sheet of dough individually, if you prefer.)

Spread the olive tapenade over the dough, followed by the crumbled goat cheese. Top with the toasted pine nuts.Start by rolling the short ends of the dough toward each other until the meet in the middle.Tightly wrap the rolled dough in plastic wrap and refrigerate for about 30 minutes.Preheat your oven to 425 degrees F.Line a baking sheet with parchment or a silicone baking mat.Unwrap the dough and use a serrated knife to slice the rolled dough into 1/4-inch slices, and put them on the baking sheet about 2 inches apart.

Sprinkle the tops with the coarse salt and bake for 12-14 minutes, or until they are just lightly golden.

Serve warm

Source: Foodista

10/09/2023

Lemon Thyme Chicken

Ingredients
- 4 tablespoons olive oil
- 4 chicken pieces
- 1 handful thyme sprigs, plus extra for garnish
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Salt, to taste
- 2 cloves garlic, peeled and sliced
- 1 lemon, sliced

Preparation
Preheat the oven to 350 F (180 C).

Place the olive oil and chicken pieces into a large bowl.

Add the thyme sprigs (run your fingers along the stalks to remove the leaves) and the lemon juice, zest, and salt. Use clean hands to mix everything well, massaging the flavors into the chicken.

Place a pan over high heat and when hot, place the chicken pieces into the hot pan skin-side down. Cook until the skin is crispy, then use tongs to turn the chicken over, cooking the underside for 1 more minute.

Remove the pan from the heat and add the garlic and lemon slices to the pan, coating everything in the rendered fat and juice.

Place everything (chicken skin-side up) into an oven-proof dish and place in the oven for 20-25 minutes or until the chicken has cooked through.

Serve garnished with a scattering of fresh thyme leaves and serve with any side dishes of your choice and season with more salt, if needed.

Source: Foodista

10/05/2023

Curried Pea Dip
Ingredients
- 1 ½ cups Greek strained yogurt, 2% fat
- 300 gr. (10 ounces) frozen peas, thawed
- 300 gr. (10 ounces) frozen peas, thawed
- 300 gr. (10 ounces) frozen peas, thawed
- ¼ cup fresh parsley, chopped
- 2 tsp. curry powder
- 1 tsp. ground coriander
- ½ tsp. garlic, finely chopped
- ½ tsp. salt
- ¼ tsp. pepper

Preparation
Drain yogurt in refrigerator for 8 hours.

In a food processor, puree peas.

Transfer to medium-mesh strainer set over a bowl and using a rubber spatula, force puree through sieve, discarding skins.

Add parsley, curry powder, coriander, garlic, salt, pepper and yogurt cheese and whisk together thoroughly.

Cover and refrigerate until serving time.

Nutritional info/tablespoon: about 22 cal, 2g protein, 4 g carbohydrates, 2 g fat, 1 g fiber.

Source: Foodista

10/02/2023

Mushroom Tofu Stew
Ingredients
- 1 bot beer
- 6 cups Strong mushroom broth, up to 8
- 2 cups Sliced carrots
- 1 small pkt Firm/extra firm tofu, (not silken) cut into cubes ½" square
- 2 Cloves crushed garlic
- 1/2 pound Mushrooms sliced
- 1/2 pound Mushrooms sliced
- 1 large Onion diced

Preparation
I just made this up the other day and it was pretty good. The real key is to use a very strong mushroom broth (either make your own or use twice the amount called for with the instant), and to brown all the ingredients first.In a large stewpot on med-hi heat, saute onions in beer until very brown and beginning to stick to pot bottom

Add just enough mushroom broth to loosen the onions on the bottom of the pan and continue browning. Keep up this process until onions are very dark brown.At the same time, in a large skillet, pour 1/4 cup mushroom broth and add cubed tofu. Brown on all sides as much as possible on med-hi, adding broth when tofu starts to stick, loosening the tofu cubes and cooking until they start to stick again. When tofu cubes are browned well, add to onions and add rest of mushroom broth. If more liquid is needed, add water to cover stew if more liquid is needed.In same skillet, using water, use same process on carrots and mushrooms, browning and loosening with water and then add to the stew mixture.Finally, add crushed garlic, cover and simmer until full flavor has developed.This process of browning really increases the flavor of all the contents including the tofu. Don't be afraid to make plenty, as this disappeared fast and there were not enough leftovers for my taste!

Source: Foodista

09/28/2023

Pan Roasted Raspberries Bread
Ingredients
- 1 ½ cups raspberries
- ¼ cups maple syrup
- 2 tbsp flax oil
- ¼ cups + 1 tbsp brown sugar
- ¼ cups + 1 tbsp brown sugar
- 1 tsp vinegar
- 1 ½ cups vanilla unsweetened almond milk
- 3 cups whole wheat flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1/8 tsp salt

Preparation
Warm a nonstick pan in a low flame over the stove.

Add raspberries and maple syrup. Lightly mix them so that the raspberries are properly coated with the maple syrup. Cover and cook in the medium flame for 5 minutes.

When it is slightly liquid turn off the flame and remove the pan from the hot stove.

Mash the raspberries lightly with the spatula and let them cool to room temperature.

Preheat the oven at 425 degree Fahrenheit and prepare the loaf pan by greasing and dusting it.

In the meantime combine all the liquid ingredients in a bowl and mix properly.

In another bowl combine the dry ingredients and mix with a spoon.

When the raspberries are cooled add them to the liquid ingredients bowl and mix well so that all the liquids are properly blended.

Pour the liquids into the dry ingredients and mix well with a spoon. Make sure you dont overdo it. Just mix gently with a spoon so that all the ingredients are properly combined. The batter will change into purplish in color.

Spoon the batter into the loaf pan and put it in the oven.

Bake for 40 minutes or until the knife comes out clean.

Take the bread out of the oven and let it cool. Once cooled the bread will leave the loaf pan.

Cut into slightly thick slices and serve at room temperature.

Source: Foodista

09/25/2023

Savory Olive & Goat Cheese Palmiers
Ingredients
- Coarse salt, to taste
- 1/2 cup crumbled goat cheese
- 1/4 cup prepared olive tapenade (or another type, like artichoke tapenade)
- 1/4 cup toasted pine nuts
- 1 package (2 sheets) prepared puff pastry dough, thawed

Preparation
Allow the puff pastry dough to thaw, according to the package directions.Lightly flour a flat work surface.

Place one sheet of the dough on top of the other on the floured surface, and gently roll it out to a 9x12-inch shape that is about 1/4-inch thick. (You could use each sheet of dough individually, if you prefer.)

Spread the olive tapenade over the dough, followed by the crumbled goat cheese. Top with the toasted pine nuts.Start by rolling the short ends of the dough toward each other until the meet in the middle.Tightly wrap the rolled dough in plastic wrap and refrigerate for about 30 minutes.Preheat your oven to 425 degrees F.Line a baking sheet with parchment or a silicone baking mat.Unwrap the dough and use a serrated knife to slice the rolled dough into 1/4-inch slices, and put them on the baking sheet about 2 inches apart.

Sprinkle the tops with the coarse salt and bake for 12-14 minutes, or until they are just lightly golden.

Serve warm

Source: Foodista

09/20/2023

Nanaimo Bars

Ingredients
- 1/2 tsp Butter Extract
- 4oz 100% Cacao Unsweetened Chocolate
- 32g (1 scoop) Chocolate Protein Powder
- 30g (6 Tbs) Regular Cocoa Powder (unsweetened)
- 160g (1/2 cup + 2 Tbs) Coconut Butter
- 1/2 tsp Coconut Extract
- 1/4 cup + 3 Tbs Light Coconut Milk
- 28g (2 Tbs) Coconut Oil, soft
- 48g (1/4 cup) Powdered Erythritol
- 1 tsp Hazelnut Extract
- 14g (2 tsp) Molasses
- 1/2 cup Plain, Nonfat Greek Yogurt
- 26g (3 Tbs) Dried Nonfat Milk
- 48g (1/2 cup) Rolled Oats (old fashioned, gluten free if you like)
- 1/2 teaspoon salt
- 1/4 tsp Stevia Extract
- 128g (4 scoops) Vanilla Custard Protein Powder

Preparation
Put the greek yogurt into a medium-sized mixing bowl and add the powdered erythritol, stir until erythritol dissolves.Fold in the protein powder with a rubber spatula. When the mixture is thick and sticky, add the coconut oil and fold it in.

Add the dried milk and fold that in too (the mixture should be very sticky, so don't touch!). Scoop into the brownie pan and try to level as best as you can with the rubber spatula (it doesn't have to be perfect, it will naturally settle into a level layer). Refrigerate while you make the ganache layer.Directions (for the ganache layer): Melt the chocolate in a microwave-safe bowl at 30-second intervals, stirring in between each one, until melted.

Whisk in the coconut milk. When the mixture is even and lighter in color, whisk in the stevia and carefully stir in the powdered erythritol.

Pour into the brownie pan and spread by gently shaking the pan back and forth until the ganache reaches the corners. Refrigerate until chocolate is firm, then slice and serve!

Source: Foodista

09/18/2023

Arugula Walnut Pesto
Ingredients
- 2 big handfuls of arugula, cleaned
- 1-2 cloves garlic
- small handful of walnuts, crushed
- extra virgin olive oil, as needed
- lemon juice of half - 1 full lemon
- small handful parmesan cheese, grated
- salt & pepper to taste

Preparation
With this recipe you play with the amount of ingredients based on your likes & the strength of the garlic, arugula, etc.

Best to use a mortar & pestle but if you dont have one the food processor works just fine.

In the mortal & pestle or the processor start off with your arugula and a drizzle of oil to get it working. Once pulverized add in 1 clove of garlic & continue to grind. Now add in your nuts, lemon juice and a bit of salt & pepper & give it one more grind. At this point abandon the mortal & pestle or the machine & dump the mixture into a bowl.

Add a small handful of cheese and while continuously mixing add in the olive oil until you achieve your desired consistency. For crostini I would leave as a paste, for a pasta sauce keep it a bit looser - this is all based on the amount of olive oil you use.

Now recheck your seasonings - more garlic? A little light on the acid?

Add a squeeze of lemon. Is it flat? A pinch of salt will wake it up.

Let sit for an hour or so to let the flavors incorporate. Store in the fridge. It will last a few days before the arugula will turn.

Serve tossed over fresh pasta or rubbed over toasty bread with a ribbon of parmesan, a delicious topping for pizza or a beautiful frittata with a dollop of arugula pesto! There are a million ways to use this - enjoy!

Source: Foodista

09/13/2023

Kk's Fish Tacos
Ingredients
- 12 fillets Tilapia (frozen or fresh)
- 20 smalls flour tortillas
- 1 cup finely chopped cilantro
- 4 limes, wedged
- 1/2 head of iceberg lettuce, finely-chopped
- 4 tomatoes, diced
- 1 medium-large onion, diced
- 2 cups Italian bread crumbs
- seasoning salt or creole seasoning
- 2 cups vegetable oil, olive oil, or lard (use to pan guacamole, salsa, and queso

Preparation
In pie pan/deep dish add your Italian bread crumbs.

In large enough pan to fit at least two fillets at a time, add about 1 cup of oil and bring up to a sizzling temp. (after frying about half the fish, you may need to add more oil to the pan)

If frozen thaw your tilapia in lukewarm water, drain well.

Once oil is ready, take one of the fillets, thoroughly coat both sides with the bread crumbs.

Place in the oil and cook til each side is brown (~2-3 minutes/side).

Place on sheets of paper towel to drain away more of the oil.

Lightly season the top side of fish with you salt or creole seasoning.

While frying up the rest of your fillets, chop up all of your accouterments.

When everything is ready, microwave your tortillas for about 30 seconds on high, completely covered in paper towel or a clean dishtowel.

Make a taco building buffet: add your fish, a little queso, your veggies, a pinch of cilantro, and then salsa and/or guac. Use the lime wedges to give your taco a little extra kick of citrus!

Source: foodista.com

09/11/2023

Pork and Apple Stew
Ingredients
- 1 cup apple cider
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup dry white wine
- 1 fennel bulb, diced
- 2 sprigs flat leafed parsley
- 3 granny smith apples, peeled and chopped
- 3 tablespoons canola or grapeseed oil
- 1/2 small head of green cabbage, chopped
- Kosher salt
- 2 mediums onions, diced
- 3 pounds pork butt, cut into 1 inch cubes
- 2 tablespoons whole sprigs fresh rosemary or 1 dry

Preparation
Heat the oil over medium high heat in a Dutch oven or heavy bottom pot.Season the pork with salt and pepper.Working in batches to avoid overcrowding, brown the pork pieces on all sides.

Remove the pork, reduce the head to medium, and add the fennel, onions and cabbage to the pot.Saut the veggies in the pork dripping for about 5 minutes.

Add the wine to deglaze, scraping up any brown bits off the bottom of the pot.Cook for a few minutes more.Return the pork pieces to the pot along with the apple cider, chicken broth, apples, bay leaves, rosemary and parsley.Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1 hours, stirring occasionally.

Remove the rosemary, bay leaves, and parsley springs before serving.

Source: Foodista

09/07/2023

Five Spice Chai Latte

Ingredients
- 4 cardamoms
- 1 black Cardamom
- 1 small Cinnamon stick
- 1 cup Milk
- 2 Peppercorns
- 2 teaspoons Sugar
- 2 teaspoons black tea leaves
- 2 cups Water

Preparation
Boil water in a pan with five spices, black cardamom, green cardamom, crushed pepper corns, cinnamon & cloves (lightly crush to bring out the flavors).Cover the pan with lid, as to my experience, there is a huge difference in the aroma of tea made covered and uncovered.Bring the water to boil and add Tea Leaves.

Let the tea leaves brew for 4-5 minutes in boiling water.

Add 1/2 cup of milk and sugar to taste at this point & simmer for few minutes.When the tea is done, give it a grace period of another one to two minutes with lid covered, to let the spices lose all their flavor to the chai.Use a strainer to filter the tea into your tea cup.

Source: Foodista

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