Bano's Cookbook

Ingredients

• 2 tbsp oil
• 1 large onion, roughly chopped
• 2 bell peppers or 3 to 4 mixed chiles, chopped
• Optional: 1 carrot or a handful of cauliflower florets, chopped
• 2 large (28 oz) cans crushed or pureed tomatoes
• 3 to 4 (15 oz) cans beans, undrained
• 1 tbsp cumin, plus more to taste
• 1 tbsp smoked paprika, plus more to taste
• 1 tsp dried oregano
• 1 tsp garlic powder
• Optional: cayenne and mustard powder
• Salt, to taste
• 1 oz dark chocolate or a small handful of dark chocolate chips

Method

1. Chop the onion and peppers. If using carrot or cauliflower, chop that too.
2. Heat the oil in a big pot over medium-high heat. Add the onion, peppers, and any optional vegetables, then cook for about 10 minutes until softened.
3. Add the crushed tomatoes and the beans with their liquid. If you want meat in the pot, add stew beef or oxtail here as well.
4. Season with cumin, smoked paprika, oregano, garlic powder, and any cayenne or mustard powder you want. Bring to a simmer and cook for about 30 minutes, stirring occasionally.
5. Taste and adjust with more spices or salt as needed. The canned beans already bring some salt, so season at the end.
6. Stir in the dark chocolate until melted, then serve.

Notes

If you use soaked dried beans instead of canned, simmer until tender before serving.

Ingredients

• 1 to 2 tbsp sweetened condensed milk, to taste
• 2 tbsp medium-fine dark-roast Vietnamese robusta coffee
• 4 oz water, just off the boil
• Ice

Method

1. Spoon the sweetened condensed milk into a heatproof glass.
2. Set the phin plate and brew chamber over the glass. Add the coffee grounds, shake them level, then set the press disk on top without packing it hard.
3. Pour in just enough hot water to wet the grounds by about 1/2 inch. Let the coffee bloom for 30 to 40 seconds.
4. Fill the phin with the remaining hot water, cover with the lid, and let it drip until the glass holds a small, strong coffee, about 3 to 5 minutes.
5. Stir the hot coffee and condensed milk until fully combined, then pour over a full glass of ice.

Notes

Use Vietnamese robusta for the traditional strong, bittersweet profile. If the phin stalls, loosen the press slightly; if it gushes through, press a little more firmly next time.

Ingredients

• 1 1/2 lb firm white fish, such as catfish, cod, or halibut
• 2 tbsp minced galangal or ginger
• 2 garlic cloves, minced
• 1 shallot, minced
• 1 tbsp ground turmeric
• 2 tbsp fish sauce
• 1 tsp sugar
• 1/2 tsp kosher salt
• 2 tbsp neutral oil, plus more as needed
• 1 small yellow onion, thinly sliced
• 6 scallions, cut into 2 in pieces
• 2 packed cups fresh dill sprigs, roughly chopped
• Cooked bun rice noodles, roasted peanuts, mint, cilantro, lime, and nuoc cham or mam tom, for serving

Method

1. Cut the fish into 2 in pieces and pat dry.
2. Mix the galangal, garlic, shallot, turmeric, fish sauce, sugar, salt, and 1 tbsp oil into a paste. Coat the fish well and marinate for at least 30 minutes, or up to overnight.
3. Prepare the noodles, herbs, peanuts, lime, and dipping sauce before cooking the fish.
4. Heat a large skillet over medium-high heat with the remaining oil. Add the fish in a single layer and sear until browned on the first side.
5. Turn the fish gently, add the onion, and cook until the fish is just opaque and flakes easily.
6. Add the scallions and dill by the handful. Toss gently for 30 to 60 seconds, just until the herbs wilt and perfume the pan.
7. Serve immediately over bun with peanuts, herbs, lime, and nuoc cham or mam tom.

Notes

The dish is about the contrast between rich turmeric fish and a shocking amount of dill. Keep the final herb cook brief so the dill stays bright.

Ingredients

• 1 lb (500 g) boneless chicken thighs, cut into chunks
• Salt and pepper
• Olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 2 portobello mushrooms, sliced
• 1 chicken stock cube (or 1 tsp bouillon)
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 2 (14 oz) cans chopped tomatoes
• 300 g (10.5 oz) spaghetti
• Basil leaves, to serve
• Chili flakes, to serve

Method

1. Heat a glug of olive oil in a large frying pan and brown the chicken, 8 to 10 minutes.
2. Season with salt and pepper, add the onion, and cook until softened, about 5 minutes.
3. Add the garlic and red pepper, cook 2 minutes, then stir in the mushrooms.
4. Crumble in the stock cube and add the tomato purée and oregano, stirring to combine.
5. Add the chopped tomatoes and simmer gently for 15 to 20 minutes.
6. Meanwhile, cook the spaghetti in boiling salted water until al dente, about 10 to 12 minutes.
7. Drain the pasta, top with the sauce, and finish with basil leaves and chili flakes.

Notes

Chicken breast works in place of thighs. The sauce can be made ahead and refrigerated or frozen. Other long pasta shapes like tagliatelle or linguine work just as well. If using up leftover chipotle peppers, mince 1 to 2 (plus a bit of their adobo sauce) and stir them in with the tomato purée and oregano so they simmer into the sauce.

Ingredients

• 1 lb boneless, skinless chicken thighs (3 to 4)
• 1 lemon, juiced
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp ground turmeric
• Pinch of cinnamon and crushed red pepper flakes
• 1/2 red onion, roughly chopped
• 3/4 cup jasmine rice
• 1/2 English cucumber, chopped
• 1/2 cup cherry tomatoes, halved
• Chopped parsley, to serve

Method

1. Whisk the lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and red pepper flakes. Coat the chicken and marinate at least 1 hour, or overnight.
2. Cook the rice.
3. Heat the oven to 425°F and grease a sheet pan.
4. Spread the chicken and red onion on the pan and roast 30 to 40 minutes, until the chicken reaches 165°F. Rest a few minutes, then slice.
5. Assemble bowls: rice, sliced chicken and onion, cucumber, and tomatoes. Finish with parsley.

Notes

Halved from the original, which serves 6 and adds tzatziki and hummus. Yellow onion works in place of red. For a weeknight shortcut, sear the thighs in a hot skillet 4 to 5 minutes per side instead of roasting. Leftovers make great wraps.

Ingredients

• About 2 lb skinless chicken thighs, boneless or bone-in
• 2 to 5 canned chipotle peppers
• 1 (14.5 oz) can fire-roasted tomatoes
• 3 garlic cloves
• 1 onion, chopped
• 3 tsp kosher salt
• Black pepper
• 1 tsp cumin
• 1 tsp Mexican oregano
• Optional: chili powder, 1 whole bay leaf, smoked paprika, dark chocolate chips, or other extra spices

Method

1. Plop the chicken, chipotles, fire-roasted tomatoes, garlic, onion, salt, black pepper, cumin, oregano, and any optional spices into a Crock-Pot or slow cooker.
2. Cook on low for about 6 hours or on high for about 3 hours, until the chicken is tender. If using an Instant Pot, pressure-cook for about 15 minutes instead.
3. Remove the chicken and let it cool enough to handle. Set the slow cooker to high, then blend the braising liquid into a smooth sauce with an immersion blender.
4. Shred the chicken with your hands and return it to the bubbling sauce. If your multicooker has a sear or saute mode, you can brown the chicken and onions before braising.
5. Serve the chicken tinga in nachos, tacos, tostadas, quesadillas, or enchiladas.

Notes

Use 2 chipotles for a milder batch and up to 5 for more heat. Bone-in thighs add extra richness to the braise. Can up the chicken to up to 3.5lbs with the same amount of ingredients but up the salt accordingly.

Ingredients

• 0.50 pound butter, softened (2 sticks)
• 0.75 cup + 1 tablespoon granulated sugar
• 0.75 cup packed light brown sugar
• 2 large eggs
• 1.25 teaspoons vanilla extract
• 0.25 teaspoon freshly squeezed lemon juice
• 2.25 cups flour
• 0.50 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• Pinch cinnamon
• 1.75 cups chopped walnuts
• 2.66 cups Nestle Tollhouse semi-sweet chocolate chips

Method

1. Cream butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
2. Add eggs, vanilla, and lemon juice, blending on low for 30 seconds, then on medium for about 2 minutes, or until light and fluffy. Scrape down the bowl.
3. With mixer on low, add flour, oats, baking soda, salt, and cinnamon. Blend for about 45 seconds and do not overmix.
4. Remove bowl from mixer and stir in chocolate chips and walnuts.
5. Portion dough with a scoop (about 3 tablespoons) onto a parchment-lined baking sheet about 2 inches apart.
6. Preheat oven to 300 F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
7. Remove from oven and cool on baking sheet for about 1 hour.

Notes

You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Ingredients

• Firm tofu, sliced very thin (amount not specified — one standard block is a good starting point)
• 1/3 cup soy sauce
• 1 tbsp Worcestershire sauce
• 2 tsp liquid smoke
• 2 tsp tomato paste
• 2 tsp maple syrup
• 1 tbsp nutritional yeast
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/4 cup water

Method

1. Slice the tofu very thin, then break the slices apart into small bite-size bits.
2. Whisk together the soy sauce, Worcestershire sauce, liquid smoke, tomato paste, maple syrup, nutritional yeast, garlic powder, onion powder, smoked paprika, and water.
3. Toss the tofu bits in the marinade and let sit for 30 minutes.
4. Spread the tofu out on a tray and bake at 200°C for 30-40 minutes, flipping halfway through. Watch closely near the end so they don't burn.

Notes

Original note questions whether the oven should be fan-forced or not — start with a regular bake and watch closely, since these burn fast.

Ingredients

• 6 "Golden" curry cubes
• 650 g chicken breast or thigh
• 160 g onion
• 300 g potato
• 300 g carrots
• 1 cm ginger
• 2 cloves garlic
• 1 stick celery
• 1 tsp cumin
• 1 tsp coriander
• 1 tbsp tomato ketchup
• 1 tsp soy sauce
• 600 ml water
• 2 tbsp vegetable oil

Method

1. Peel and cut the carrots and celery into 1 cm pieces, peel and cut the potato into 2 cm pieces, and cut the onion into large chunks.
2. Peel and mince the ginger and garlic, then cut the chicken into bite-size chunks.
3. Heat the vegetable oil in a pan. Add the ginger, garlic, onion, and celery and fry for 1 minute.
4. Add the cumin and coriander and fry for 2 minutes.
5. Add the chicken and fry for 1 more minute.
6. Add the water, carrots, potato, soy sauce, and tomato ketchup. Bring to a boil and cook for 15 minutes.
7. Add the Golden curry cubes and mix well once they have softened.
8. Simmer for another 15 minutes with the lid on, stirring occasionally, then serve with white rice.

Notes

Use waxy potato instead of starchy potato otherwise potato melts before carrot. Official recipe says 6 cubes however i don't like intense flavor so i use 3-4. Freezes well!

Ingredients

• 5 lb chicken tenders
• 5 cups fresh orange juice
• 1 cup fresh lemon juice
• 1 cup avocado oil
• 1 cup Worcestershire sauce
• 1/2 cup mayonnaise
• 1/4 cup + 1 tbsp Hungarian paprika
• 1/4 cup + 1 tbsp smoked paprika
• 1/4 cup + 1 tbsp garlic powder
• 1/4 cup + 1 tbsp onion powder
• 1/4 cup yellow mustard
• 3 tbsp mild chili powder
• 2 tbsp coriander powder
• 2 tbsp finely ground black pepper
• 5 tsp kosher salt
• 2 yellow onions, chopped
• 1/2 green bell pepper, sliced
• 1/2 jalapeno, diced with seeds

Method

1. Combine the juices, oil, Worcestershire, mayonnaise, spices, mustard, salt, onions, bell pepper, and jalapeno in a large bowl.
2. Add the chicken tenders and turn until fully coated. Cover and refrigerate for 2 hours.
3. Heat a grill to medium-high and oil the grates.
4. Grill the tenders, turning frequently, until cooked through but still juicy, about 15 minutes. Aim for 165 F in the thickest pieces.
5. Rest briefly before serving.

Ingredients

• Shrimp, peeled and deveined (amount not specified — about 1 lb is a good starting point)
• Salt and pepper, to taste
• Olive oil, for frying
• Butter: 4 tbsp unsalted butter
• Butter: 1 tbsp honey
• Butter: 1/2 tsp salt
• Butter: 1 tsp paprika
• Butter: 1 tsp chili powder
• Butter: 1 tsp lime zest
• Butter: 1/2 tbsp olive oil
• Basil avocado cream: 1 large avocado
• Basil avocado cream: 6 tbsp Greek yoghurt
• Basil avocado cream: 1 tsp cumin
• Basil avocado cream: 1/2 tsp salt
• Basil avocado cream: juice of 1 lime
• Basil avocado cream: 1 clove garlic
• Basil avocado cream: 1/2 small jalapeno
• Basil avocado cream: 2 tbsp basil
• Tortillas, for serving
• Extra honey, for drizzling

Method

1. Blend the avocado, Greek yoghurt, cumin, salt, lime juice, garlic, jalapeno, and basil until smooth.
2. Toss the shrimp in salt, pepper, and olive oil, then fry until cooked through. Turn off the heat and stir in the butter, honey, salt, paprika, chili powder, and lime zest.
3. Spread the basil avocado cream on the tortillas, top with the honey-chili-butter shrimp, and drizzle with extra honey.

Notes

Shrimp quantity wasn't noted on the original page — about 1 lb is a reasonable estimate for 3 servings.

Ingredients

• Rice: 1 cup basmati rice, rinsed well
• Rice: 1 cup water
• Rice: 1/2 cup chicken broth
• Rice: 1 tbsp vegetable oil
• Rice: 1/2 tsp turmeric
• Rice: 1/2 tsp garlic powder
• Rice: 3/4 tsp kosher salt, plus more to taste
• Chimichurri: 1/2 green bell pepper, chopped
• Chimichurri: 1/2 red bell pepper, chopped
• Chimichurri: 1 packed cup cilantro, tender stems okay
• Chimichurri: 2 garlic cloves
• Chimichurri: 2 tbsp white wine vinegar
• Chimichurri: 1/3 cup avocado oil
• Chimichurri: 1/2 tsp kosher salt
• Optional: grilled Roma tomatoes, Anaheim chiles, or jalapenos

Method

1. Combine the rinsed rice, water, chicken broth, vegetable oil, turmeric, garlic powder, and salt in a small pot.
2. Bring to a boil, stir once, cover, and reduce to low. Cook for 15 minutes, then turn off the heat and rest covered for 10 minutes.
3. Meanwhile, blend the bell peppers, cilantro, garlic, vinegar, avocado oil, and salt until creamy and pourable. Taste and adjust salt or vinegar.
4. Fluff the rice and serve it with grilled meat, grilled tomatoes, and chiles.
5. Spoon the chimichurri-style dressing over the plate or use it as a dipping sauce.

Notes

Add more oil for a looser dressing or more vinegar for extra tang. Quantity of ingredients are estimates since Tony has not shared the breakdown.

Ingredients

• 1 lb (0.5 kg) chicken breast
• 1 large onion
• 3 to 4 carrots
• 2 cups (350 g) long- or medium-grain white rice
• 4 cups (32 oz / 830 ml) chicken stock
• 1 cup (150 g) frozen peas
• 2 tsp Herbs de Provence or other poultry-friendly herbs
• 1 tsp garlic powder
• Olive oil
• Salt
• Black pepper
• Lemon wedges, to serve

Method

1. Heat the oven to 400 F / 200 C. In a large oven-safe pot, heat a generous coating of olive oil over medium-high heat. Brown the chicken on both sides, then transfer it to a plate.
2. Roughly chop the onion and add it to the pot. While it cooks, chop the carrots into small bite-size pieces and add them to the pot.
3. Cut the browned chicken into small bite-size pieces.
4. Add the dry rice to the pot, stir, and toast it for 1 minute. Pour in the chicken stock and scrape the bottom of the pot clean.
5. Return the chicken to the pot with the Herbs de Provence, garlic powder, plenty of black pepper, and 2 large pinches of salt. Cover and bake for 20 to 30 minutes, until the liquid is absorbed and there is no loose moisture left.
6. Stir in the frozen peas, taste, and add more salt if needed. Serve with lemon wedges for squeezing over the top.

Notes

Any poultry-friendly dried herb blend works in place of Herbs de Provence. Taste again after the peas and add more salt if needed.

Ingredients

• 10 tomatillos
• 4 to 5 chiles
• 3 tsp chicken bouillon
• 1 bunch cilantro
• 1 tsp olive oil
• 1 lime
• 3 tsp Kirkland garlic powder

Method

1. Remove the husks from the tomatillos, then wash the tomatillos, chiles, and cilantro well.
2. Juice the lime.
3. Add the tomatillos, chiles, chicken bouillon, cilantro, olive oil, lime juice, and garlic powder to a blender.
4. Blend until smooth, then taste and adjust if needed before serving.

Notes

Start with 4 chiles for a milder salsa and use 5 if you want more heat.

Ingredients

• 2 1/4 tsp extra-virgin olive oil
• 1/4 onion, chopped
• 1/4 red bell pepper, thinly sliced
• 1/8 small bunch cilantro, leaves and tender stems separated, chopped
• 1 small clove garlic, thinly sliced
• 3/8 tsp ground cumin
• 1/4 tsp paprika
• Kosher salt and freshly ground black pepper
• 1/2 (15 oz) can whole peeled tomatoes with juices, crushed by hand
• 2 large eggs
• Warm pita bread, for serving

Method

1. Heat the olive oil in a small ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, and paprika; season with 1/8 tsp salt and a little pepper. Cook, stirring, until the garlic softens and the vegetables are coated with the spices, about 1 minute.
2. Preheat the oven to 375 degrees F. Stir the tomatoes and their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes. Season with salt and pepper.
3. Use the back of a spoon to make 2 wells in the sauce, 1 to 2 inches apart, then crack an egg into each well. Run the edge of a rubber spatula through the whites to break them slightly without breaking the yolks. Transfer the skillet to the oven and bake until the whites are just set, 15 to 18 minutes. Season with salt and pepper, top with the cilantro leaves, and serve with warm pita.

Notes

Red pepper flakes are optional; add a small pinch with the cumin and paprika if you want more heat.

Ingredients

• Tofu: 400 g firm (smoked) tofu, shredded
• Marinade: 2 tbsp soy sauce
• Marinade: 1 tbsp oil
• Marinade: 2 tsp cumin
• Marinade: 1 tsp paprika
• Marinade: salt, to taste
• Sauce: 1 onion
• Sauce: 3 cloves garlic
• Sauce: 1 tsp cumin
• Sauce: 1/3 cup pineapple juice
• Sauce: 1 tsp paprika
• Sauce: 1/2 tsp chili powder
• Sauce: 2 tbsp tomato paste
• Sauce: 1/2 tbsp soy sauce
• Salsa: 2 cloves garlic
• Salsa: 4 tbsp yoghurt
• Salsa: 4 tbsp mayo
• Salsa: 1/2 lemon, juiced
• Salsa: 1 tsp cumin
• Salsa: 1 tsp agave syrup
• Tortillas, for serving

Method

1. Toss the shredded tofu with the soy sauce, oil, cumin, paprika, and salt. Bake at 175°C for 30 minutes.
2. Blend the onion, garlic, cumin, pineapple juice, paprika, chili powder, tomato paste, and soy sauce into a sauce.
3. Add the baked tofu to the sauce and stir to combine.
4. Blend the garlic, yoghurt, mayo, lemon juice, cumin, and agave syrup into a smooth salsa.
5. Pile the tofu into tortillas and top with the salsa.

Notes

Tortilla count and exact servings weren't noted on the original page — 4 servings is an estimate.

Ingredients

• 450 g extra firm (smoked) tofu
• 1 tbsp dark soy sauce or tamari
• 1 tbsp maple syrup
• 2 tbsp gochujang
• Juice of 1.5 limes
• 2 cloves garlic, grated
• Rice, for serving
• Cucumber, sliced
• Red onion, sliced
• Salt and pepper
• Sesame seeds, for garnish

Method

1. Cut the tofu block into six small rectangular "steaks."
2. Score each steak in a crosshatch pattern: lay chopsticks on either side as a guide and slice down every 5mm without cutting all the way through, then rotate 90 degrees and repeat.
3. Whisk together the soy sauce, maple syrup, gochujang, lime juice, and grated garlic. Brush the tofu with about half the marinade, reserving the rest (mostly garlic) for later.
4. Bake at 200°C, fan-forced, for 20 minutes, then brush with the reserved marinade and bake for another 10-20 minutes.
5. Toss the cucumber and red onion with garlic, lime juice, salt, and pepper for the cucumber salad.
6. Serve the tofu steaks over rice with the cucumber salad, topped with sesame seeds.

Notes

The scoring is the key step for texture and glaze absorption — see the diagram on the original page for the chopstick-guided cut.

Ingredients

• 10 oz (300 g) plain Greek yogurt, preferably full-fat
• 1 medium cucumber
• 1 large garlic clove, finely grated, pressed, or minced
• Juice of 1 lemon, added to taste
• 2 tbsp extra-virgin olive oil, plus more to taste
• 1 tsp dried dill, or 1 tbsp chopped fresh dill or mint
• 1/2 tsp kosher salt, plus more to taste

Method

1. Pour off any loose whey from the yogurt, but do not strain it if you want a pourable sauce.
2. Grate the cucumber on the large holes of a box grater. Gather it in your hands and squeeze firmly over the sink to remove excess water.
3. Stir the cucumber into the yogurt with the garlic, half of the lemon juice, 1 tablespoon of the olive oil, half of the dill, and the salt.
4. Taste, then add the remaining lemon juice, olive oil, and dill as needed. Add a little extra oil if using fat-free yogurt.
5. Let the sauce rest as long as practical before serving, ideally at least 30 minutes. Stir and adjust the salt just before serving.

Notes

The video gives exact amounts only for the yogurt and garlic; the oil, dill, and salt here are practical estimates. Raw garlic grows stronger as the sauce rests, so start with one clove.