These are so good! So easy and can be prepped ahead of time. I've been trying to make an effort to do more meal prepping on Sunday and these are perfect for that! Just bake the sweet potatoes and prepare the filling ahead of time and stick them in the fridge. Then you can stuff the potatoes when you are ready and bake in a low oven until they're hot throughout. These babies will definitely be in our regular rotation! Delicious!Read More
Oh my gosh this bread! I was so happy about it. I made it on a day when I was feeling unsure about what I wanted to do but knew I wanted to bake something. After thumbing threw a ton of books and old magazines I found this simple recipe. A no-knead dough that was like a beautiful english muffin?! A bread with corn meal and nooks'n'crannies! I was SO happy I tried it.. so easy and awesome.
A fried egg sandwich would be so perfect with this. You can toast it and mash avocado on it, smear some ricotta, drizzle honey, spread peanut butter or just have with a butter. Any which way you should make this because you don't know what you are missing!
english muffin bread
recipe from here!
makes two 8'loaves
6 cups all purpose flour
2 packages (or 2 1/2 tablespoons) of dry active yeast
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
1 tablespoon salt
1 table spoon sugar
cornmeal for sprinkling
Preheat oven to 400. Grease two 8x4x2 loaf pans generously and coat evenly with the cornmeal
In a large mixing bowl whisk together 3 cups of flour, the yeast and baking soda- set aside. In a medium sauce pot combine milk, water, salt and sugar together. Heat over medium-low heat till it is 120-130 degrees. Stirring occasionally. Once milk is heated pour into flour mixture stir together with a wooden spoon. Stir in remaining 3 cups of flour.
Divide the dough into the two prepared loaf pans, cover both with a clean kitchen towel and place in a warm spot for 45 minutes or it is doubled in size. (Preheating the oven makes the stove top a perfect spot for this) After the 45 minutes bake for 25 minutes, or until golden brown. Immediately remove bread from pans and allow to cool on a wire rack. Slice and toast! I double wrapped mine with plastic wrap and stored on the counter and it lasted about 1 week.
I really love any type of almond flavored sweet. These cookies are seriously perfect for me. These are very reminiscent of an old-school Italian cookie. The kind you buy by the pound and then pick and choose your favorites. These almond-y chewy chocolate chip cookies will definitely be in my sweet rotation from now on!
recipe from here!
chocolate chip almond cookies
makes about 36 small cookies
7 oz almond paste
1 cup of butter, at room temp (2sticks)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
2 1/2 cups a.p flour
1 teaspoon baking soda
1/4 teaspoon salt
12 oz. mini semisweet chocolate chips
Sea salt for sprinkling (optional, but you really should do it.)
Preheat oven to 350 degrees.
Slice up the almond paste into cubes. In a stand mixer fitted with a paddle attachment or using a hand mixer, cream the almond paste and the butter together till they are light and fluffy.
Add both the sugars and mix well. Next add in eggs, one at a time, then vanilla extract. Beat everything together. In another bowl whisk together all the dry ingredients. Add the dry mix to the wet and mix together. Stir in chocolate chips.
Using a small ice cream scoop or a tablespoon drop the cookie dough onto lined baking sheets. Before baking them sprinkle a tiny bit of salt onto each cookie. Bake for 12-15 minutes or till the cookies are golden but still look slightly soft. Let cool on wire rack!
Hellooooo! What are you doing next Thursday? Maybe you have to bring a side dish somewhere? Maybe you don't. Either way I think you should plan on making these beans in the near future. Roasted tomatoes and almonds take these simple green beans into a new and exciting land.
If you are bringing this somewhere, you can make this dish up to three hours ahead of time and just throw some plastic wrap on top! How exciting!
no no, just delicious fresh green beans.
crunchy green beans with tomato almond pesto
serves about 8, recipe from here!
2 pints of cherry tomatoes
1/4 cup roasted, unsalted almonds
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons sherry or red wine vinegar
1 teaspoon paprika
pinch of cayenne (optional)
3 teaspoons vegetable oil (I ended up using olive for this step and we all survived just fine)
2 pounds of green beans (or haricot verts...fancy french green beans) ; trimmed
Preheat oven to 450 degree. Place cherry tomatoes on a lined baking sheet and let roast for 15-20 minutes. Turning once. You want them to be blistered and slightly charred. Let cool slightly.
In a food processor add almonds and finely pulse. Next add garlic, 2 tablespoons oil, vinegar, spices, and some salt and pepper. Pulse till combined, add half of the roasted tomatoes and pulse till it becomes and coarse pesto!
In a large skillet add 1 1/2 teaspoons of oil. Heat to medium high. Add half of the beans and let cook for 2 minutes, undisturbed. Let them get charred and blackened slightly. After the two minutes, toss occasionally and let cook for another 7 to 9 minutes. Remove and put on a platter or in a bowl, and continue with the second half of the beans.
Pour pesto over the beans and toss to combine, add the rest of the roasted tomatoes on top :)
Happy belated New Years! New year new you- right!? After indulging over the holidays did you plan to start fresh with healthy choices, dark leafy greens, and BANANAS? Perhaps you did, you went out and filled your pantry with the good stuff........
And now maybe your back to pizza for lunch and those bananas are slowly turning that lovely shade of brown. Here is exactly what to do with them! Finely chop walnuts and add them to this bread, it gives it what it neeeds. OR if you've really fallen off the healthy wagon or perhaps never attempted to jump on, skip the nuts and add chocolate chips. This bread is awesome all by it's lonesome, but gets taken to a another level when you toast it and smear a little butter or cream cheese on top (or both?)! From here!
banana walnut bread:
1 1/2 cups a.p flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup + 2 tablespoons sugar
1/2 cup canola oil
3 1/2 cups ripe mashed bananas (3 or 4 'naners)
2 tablespoons sour cream
1 teaspoon vanilla
3/4 cup chopped walnuts or chocolate chips
Spray and line a 9x5 loaf pan with parchment paper and set aside. Preheat oven to 350.
Sift all dry ingredients together in a medium bowl and set aside. In a mixer with a whisk attachment or a hand mixer, beat eggs and sugar on a medium speed for 5 minutes. Scrape the bowl. Turn to low and slowly drizzle in oil. This should take 1 minute, go slow! Scrape bowl when finished. Next mix in banana, sour cream and vanilla. Mix on low just to combine. Next using a spatula, fold the dry mix into your banana mixture. Mix throughly so you don't have any pockets or lumps of flour throughout. Lastly, fold in walnuts or chocolate chips.
Pour into prepared pan and bake for 1 hour, or till a tester comes out clean. Rotate halfway through and be sure to check after 45 minutes or so. If you feel the top is getting to dark you can loosely cover it with foil, this will keep the bread cooking but not let the top get any brown-er! Let cool completely before taking out of the pan.
I feel like every human that has any interest in cooking should be able to make a delicious, basic tomato sauce. It is a platform for so many other things. I like to make this version because usually I'll have everything on hand and it has some veggies in it, which I don't think some would expect. The sauce by itself is great, if you have bread on hand you can make the best sauce sandwich with it. Add in these baked meatballs and you have the perfect comfort dinner.
simple tomato sauce
1 medium onion; chopped
3 garlic cloves; chopped
2 carrots; peeled and chopped small
2 celery stalks; chopped small
2- 28oz cans of crushed tomatoes
2 bay leaves
a handful of fresh basil leaves, chopped
crushed red pepper flakes
3 tablespoons of butter (optional)
Heat medium sauce pot to medium heat, coat pan with a little bit of olive oil and add onions & garlic. Let cook and soften for about 7 or 8 minutes. Next add in carrots and celery, cooking for another 8 minutes. Add crushed tomatoes and bay leaves. Turn to low and let simmer for 1 hour, uncovered stirring occasionally.
Stir in fresh basil and add salt and a pinch of crushed red pepper (if you'd like). Take out the bay leaves! If your sauce tastes too acidic you can add the butter to the sauce and stir to melt. Serve over your favorite pasta. When cooled it will keep for a week in the fridge.
1 pound of ground turkey (I like to use dark meat for these, but you can use something leaner too)
1/4 seasoned breadcrumbs
salt and pepper
2 garlic cloves; grated
2 eggs, lightly beaten
2 tablespoons milk
1/2 cup of Romano cheese
Preheat oven to 350.
In a small bowl mix together breadcrumbs and garlic, using a fork to break up the garlic. Add a pinch of salt and pepper, Set aside. In another small bowl mix together the eggs and milk.
Place turkey in a larger bowl and add the breadcrumbs, eggs and milk and the cheese. Gently mix together, taking care to not over mix the turkey. On a baking sheet lined with tin foil (OR parchment paper if you run out of tinfoil and forget to get more while at the market) Roll the mixture into even-ish golf size balls. Bake in oven for 20-25 minutes, till golden. I like to flip them with tongs half way through so they keep round-ish.
Serve over pasta with the sauce above or make a magical meatball sandwich with them. Typically I nestle them in the sauce and keep the two together, but you can keep them separate and do whatever you please with them.
Stuffed peppers are a great platform for all your favorite savory treats. It's a fact. I could easily eat stuffed peppers once a week, Conor doesn't agree. So I'm forever trying to make exciting stuffed peppers hoping he'll enjoy them as much as I do. These were a great success! Filled with salsa, quinoa (keen-wahh), turkey, spinach AND black beans. SO MANY TREATS. Mama Rubes and my grandmother make the best ones, filled with sauce and rice, but this version is great because it's pretty light and healthy. Also the second best part about making stuffed peppers is having stuffed peppers for leftovers. You are welcome.
Unintentional festive pepper shot.
LOOK AT THAT QUINOA. It's so beautiful/ crazy looking
turkey and quinoa stuffed peppers
6 or 8 bell peppers,, tops removed and ribs scooped out
a medium shallot; chopped
3 garlic cloves; minced
1 # ground turkey
1 cup cooked quinoa (I used red, you can use whatever you got!)
a jar of your favorite salsa
8oz can of tomato sauce
1/2 teaspoon crushed red pepper
salt and pepper
can of black beans, drained and rinsed
small bag of baby spinach
1/2 to 3/4 cup of shredded jack cheese (more or less depending on how cheesy you are that day)
Preheat oven to 375!
Start by heating a large saute pan to medium heat and add olive oil, shallot and garlic, letting them soften and slightly caramelized- about 5 to 7 minutes. Add the ground turkey, using a spoon to break it up into bite size pieces. Let cook till the meat is evenly browned.
Turn heat to low and add salsa, tomato sauce, crushed red pepper and about a 1/4 cup of water. I like to add the water so it's not too stiff when you bake them, I think it helps keep the pepper juicy while you bake it later on in life. I'm getting ahead of myself. ANYWAY, Now stir that all together. Add the black beans, bay-bay spinach, quinoa and 1/2 cup or 3/4 cup of cheese...I naturally have a heavy cheese hand..can't help it, stir together. Turn off the heat!
In a small casserole pan have your peppers sit up straight and snug all next to eachother. I like cooking them this way the best, you have to sometimes to a little-jig-saw-puzzle-like action to have them all kind of lean and work together. I think it's worth it because then you have a full dinner contained in one peper. I also think I like stuffed peppers this way because this is how my grandmother makes them, she also adds a slice of American cheese at the bottom of each pepper so you get truly wonderful cheese party at the bottom of your pepper. So just an idea..you should really consider it.
Now evenly scoop the pepper quinoa mix into each little pepper angel, and throw a little extra cheese on top for good measure. Bake in the oven, till the top is golden and bubbly and is singing love songs to you from the oven. (about 15-20minutes)