Notes: for a heartier meal, some cooked ground beef could be stirred into the sauce or cooked along with the onions and garlic. The tomato basil sauce could be switched out for any marinara/tomato pasta sauce on hand. Recipe can be frozen prior to baking and can be cooked frozen with an increased baking time.
Serves 4-6.
12 ounces whole wheat spaghetti, uncooked
1 tablespoon olive oil
1/2 onion, finely chopped
3 cloves garlic, minced
2 cups of tomato pasta sauce of your choice
About 10 basil leaves, julienned
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
Preheat the oven to 350 degrees F. Bring a large pot of well-salted water to a boil. Cook spaghetti to just under al dente. You want it to be a little firm since it will continue to cook in the oven.
While the pasta cooks, heat a skillet on medium heat and add the olive oil. Cook onions until soft, about 5 minutes. Add in garlic and cook for another minute. Stir in tomato sauce and about 3/4 of the fresh basil. Gently mix in cooked spaghetti.
Spray a large baking dish (9x13 or a deep casserole dish) with non-stick cooking spray. Add in spaghetti mixture. Top with cheeses. Bake for 20 minutes, or until the cheese is golden brown and bubbly. Garnish with reserved fresh basil.
Roasted Garlic and Manchego Potatoes Au Gratin
Notes: these require a little more prep work than standard au gratin potatoes, but are very flavorful and excellent for a special occasion.
From Food and Wine.
Serves 12.
3 heads garlic, cloves separated but left unpeeled
1 tablespoon olive oil
3 cups half-and-half
1 cup heavy cream
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
Salt and pepper, to taste
5 lbs yukon gold potatoes, peeled and very thinly sliced (use a mandolin)
2 cups shredded Manchego cheese
1 cup smoked gouda cheese (use a soft, creamy one)
Preheat the oven to 375 degrees F. In a small pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze roasted garlic out of the cloves. Mash into a paste.
In a saucepan over medium heat, combine garlic paste, half-and-half, cream, thyme, and rosemary and bring to a boil. Simmer over very low heat for about 20 minutes, until very fragrant and slightly reduced. Season with salt and pepper.
Butter a 9x13 inch baking dish. Arrange 1/4 of the potatoes on the bottom. Top with 1/4 of the shredded cheese and drizzle lightly with the garlic cream. Repeat the layering. Pour any remaining cream on top and press down the top layer of potatoes.
Cover and bake for 1 hour. Remove foil and bake another 30 minutes, until golden and bubbly and potatoes are cooked through. Let cool about 20 minutes before cutting and serving.
From Food and Wine.
Serves 12.
3 heads garlic, cloves separated but left unpeeled
1 tablespoon olive oil
3 cups half-and-half
1 cup heavy cream
1 teaspoon chopped thyme
1 teaspoon chopped rosemary
Salt and pepper, to taste
5 lbs yukon gold potatoes, peeled and very thinly sliced (use a mandolin)
2 cups shredded Manchego cheese
1 cup smoked gouda cheese (use a soft, creamy one)
Preheat the oven to 375 degrees F. In a small pan, drizzle the garlic with the oil. Cover with foil and roast for 40 minutes, until tender. Let cool, then squeeze roasted garlic out of the cloves. Mash into a paste.
In a saucepan over medium heat, combine garlic paste, half-and-half, cream, thyme, and rosemary and bring to a boil. Simmer over very low heat for about 20 minutes, until very fragrant and slightly reduced. Season with salt and pepper.
Butter a 9x13 inch baking dish. Arrange 1/4 of the potatoes on the bottom. Top with 1/4 of the shredded cheese and drizzle lightly with the garlic cream. Repeat the layering. Pour any remaining cream on top and press down the top layer of potatoes.
Cover and bake for 1 hour. Remove foil and bake another 30 minutes, until golden and bubbly and potatoes are cooked through. Let cool about 20 minutes before cutting and serving.
Spicy Garlic Cashew Chicken
Notes: the recipe calls for chicken thighs, but we prefer a mix or all chicken breasts--either boneless, skinless or bone-in. If using boneless chicken, decrease the weight to about 1 1/2 to 2 lbs. Cooking time with vary based on the type of chicken used, however. Chicken can marinade ahead of time in the fridge, up to overnight, or even in the freezer for up to 3 months.
From Simply Recipes.
Serves 4-6.
1 cup roasted cashews
6 tablespoons roughly chopped cilantro
1/4 cup olive oil
4 cloves garlic
2 tablespoons soy sauce
2 teaspoons brown sugar
1 jalapeño pepper, stems and seeds discarded, roughly chopped
1 tablespoon lime juice, plus lime wedges for garnish
2 tablespoons water
Salt and pepper, to taste
3 lbs bone-in chicken thighs
In a food processor or blender, add cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and water. Pulse until smooth. Add salt and pepper to taste. Reserve a fourth of the marinade to serve fresh with the cooked chicken. Use the rest to coat chicken.
Preheat broiler, grill, or grill pan. Broil or grill chicken, turning frequently, until golden and crisp and cooked through. This will take about 25-35 minutes on a grill or 10-20 minutes under a broiler. Serve with lime wedges and reserved marinade.
From Simply Recipes.
Serves 4-6.
1 cup roasted cashews
6 tablespoons roughly chopped cilantro
1/4 cup olive oil
4 cloves garlic
2 tablespoons soy sauce
2 teaspoons brown sugar
1 jalapeño pepper, stems and seeds discarded, roughly chopped
1 tablespoon lime juice, plus lime wedges for garnish
2 tablespoons water
Salt and pepper, to taste
3 lbs bone-in chicken thighs
In a food processor or blender, add cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeño, lime juice, and water. Pulse until smooth. Add salt and pepper to taste. Reserve a fourth of the marinade to serve fresh with the cooked chicken. Use the rest to coat chicken.
Preheat broiler, grill, or grill pan. Broil or grill chicken, turning frequently, until golden and crisp and cooked through. This will take about 25-35 minutes on a grill or 10-20 minutes under a broiler. Serve with lime wedges and reserved marinade.
Spinach and Cheese Waffles
Notes: these are best with a flavorful cheese. They are great topped with a fried egg, but would also be wonderful drizzled with a little garlic butter.
Makes 4 large waffles.
1 1/2 cups flour (all whole wheat works great, but white or a mix is good, too)
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
1 1/2 cups milk
1/3 cup oil
1 1/2 cups shredded cheese (sharp cheddar, smoked gouda, pepperjack, etc.)
3-4 cups loosely packed spinach, chopped
Preheat a waffle iron.
In a medium bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl, whisk together egg, milk, and oil. Add to flour mixture and gently stir until just combined. Fold in cheese and spinach. Cook waffles according to waffle iron's manufacturer's directions.
Makes 4 large waffles.
1 1/2 cups flour (all whole wheat works great, but white or a mix is good, too)
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg
1 1/2 cups milk
1/3 cup oil
1 1/2 cups shredded cheese (sharp cheddar, smoked gouda, pepperjack, etc.)
3-4 cups loosely packed spinach, chopped
Preheat a waffle iron.
In a medium bowl, whisk together flour, baking powder, salt, and sugar. In a separate bowl, whisk together egg, milk, and oil. Add to flour mixture and gently stir until just combined. Fold in cheese and spinach. Cook waffles according to waffle iron's manufacturer's directions.
Strawberry Limeade
Notes: recipe below includes proportions for a large pitcher or for one single serving.
From Our Best Bites.
From Our Best Bites.
For one serving:
Sprite (about 12 ounce)
1 ½ limes
3-4 tablespoons Strawberry Sauce
Fill a tall glass with ice. Squeeze in the juice of 1 lime over the glass. Fill the glass about half way with sprite. Add 3-4 tablespoons of strawberry sauce. Top of with more sprite or strawberry sauce. Slice remaining ½ of lime into wedges. Squeeze juice into cup, then add as a garnish.
For a big pitcher (about 6 servings or so):
2-liter bottle of sprite
10 limes
1 recipe Strawberry Sauce
In a pitcher, add the strawberry sauce and the juice of 8 limes. Cut remaining 2 limes into wedges, squeeze juice into pitcher, then add juiced wedges to the mixture. Refrigerate until ready to serve.
Just before serving, add about ¾ of a bottle of Sprite, or more to taste. Serve over ice.
Strawberry Sauce
Notes: this is great dessert sauce, and also really good mixed in with lemonade or limeade. You can also use almond extract, depending on your taste/what you are using the sauce for.
From Our Best Bites.
1 pint strawberries
1/3 cup sugar
1 teaspoon vanilla extract
Wash strawberries, remove stems, and halve. Combine berries and sugar and bring to a simmer in a medium saucepan. Cook for 5 minutes, stirring and breaking up strawberries as they soften. Remove from heat and add in extract.
Allow strawberries to cool slightly, then transfer to a blender and puree. Store in the refrigerator.
From Our Best Bites.
1 pint strawberries
1/3 cup sugar
1 teaspoon vanilla extract
Wash strawberries, remove stems, and halve. Combine berries and sugar and bring to a simmer in a medium saucepan. Cook for 5 minutes, stirring and breaking up strawberries as they soften. Remove from heat and add in extract.
Allow strawberries to cool slightly, then transfer to a blender and puree. Store in the refrigerator.
Thai Peanut Noodles
Notes: although filling on its own, some chopped chicken would be a good addition to this quick dish.
Serves 3-4.
1/2 cup chicken broth
3 tablespoons creamy peanut butter
1/2 to 1 teaspoon Sriracha (more can be added according to desire heat level, but start small)
1 1/2 tablespoons honey
3 tablespoons low sodium soy sauce
1 1/2 tablespoons fresh minced ginger
2-3 cloves garlic, minced
8 ounces Udon or linguine noodles (whole wheat work great)
Chopped green onions
Chopped cilantro
2 limes, quartered
Chopped peanuts
Cook noodles in well salted boiling water. Meanwhile, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Garnish with green onions, cilantro, chopped peanuts, and lime wedges.
Serves 3-4.
1/2 cup chicken broth
3 tablespoons creamy peanut butter
1/2 to 1 teaspoon Sriracha (more can be added according to desire heat level, but start small)
1 1/2 tablespoons honey
3 tablespoons low sodium soy sauce
1 1/2 tablespoons fresh minced ginger
2-3 cloves garlic, minced
8 ounces Udon or linguine noodles (whole wheat work great)
Chopped green onions
Chopped cilantro
2 limes, quartered
Chopped peanuts
Cook noodles in well salted boiling water. Meanwhile, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Garnish with green onions, cilantro, chopped peanuts, and lime wedges.
Almond Joy Butter
Notes: pre made almond butter works well for a faster recipe. Just use equal parts almond butter and coconut butter. Be sure and only use unsweetened coconut; sweetened coconut will not liquify like unsweetened coconut will.
Make about 2 cups.
2 cups whole almonds, toasted (or about 1 cup almond butter)
2 cups unsweetened shredded coconut
1/8 - 1/4 cups chocolate chips, depending on how chocolately you want it
1/2 teaspoon vanilla extract
Sea salt, to taste (about 1/4 to 1/2 teaspoon)
Place coconut in a food processor and process until it turns into butter, scraping down the sides as needed. This will take about 10 minutes. Pour into a bowl and set aside.
Place almonds in the food processor and process until it turns into butter, scraping down the sides as needed. This will take about 10 minutes. Add the coconut butter in and process until combined. Add sea salt and vanilla and process again. Stir in the chocolate chips. Let sit for a minute. The mixture will be warm enough to melt the chocolate chips. At this point you can pulse the processor to fully incorporate the chocolate, or gently stir to just swirl the chocolate. Store in an airtight container at room temperature or in the fridge if storing for longer than a week.
Make about 2 cups.
2 cups whole almonds, toasted (or about 1 cup almond butter)
2 cups unsweetened shredded coconut
1/8 - 1/4 cups chocolate chips, depending on how chocolately you want it
1/2 teaspoon vanilla extract
Sea salt, to taste (about 1/4 to 1/2 teaspoon)
Place coconut in a food processor and process until it turns into butter, scraping down the sides as needed. This will take about 10 minutes. Pour into a bowl and set aside.
Place almonds in the food processor and process until it turns into butter, scraping down the sides as needed. This will take about 10 minutes. Add the coconut butter in and process until combined. Add sea salt and vanilla and process again. Stir in the chocolate chips. Let sit for a minute. The mixture will be warm enough to melt the chocolate chips. At this point you can pulse the processor to fully incorporate the chocolate, or gently stir to just swirl the chocolate. Store in an airtight container at room temperature or in the fridge if storing for longer than a week.
Green Bean and Fingerling Potato Salad
Notes: one of our favorite easy side dishes. Also great for a light lunch.
Serves about 4-6.
Vegetables:
2 lbs. fingerling potatoes (any color), cut in half or quarter lengthwise, depending on size
1 lb. green beans, washed and trimmed (french are our favorite to use)
Olive oil
Salt and pepper, to taste
Dressing:
1 tablespoon dijon mustard
1 teaspoon sugar
Juice and zest of 1/2 lemon
Olive oil
Salt and pepper, to taste
Assembly:
Crumbled goat cheese
Preheat oven to 400 degrees F. Line a baking pan with aluminum foil.
In a bowl, toss the fingerlings with a drizzle of olive oil to evenly coat. Season with salt and pepper, and spread across on side of the baking sheet. In the same bowl used for the potatoes, toss green beans with a little olive oil, salt and pepper. Spread out on other side of baking sheet.
Place green beans and potatoes in the oven. Bake for about 10 minutes, then check on green beans. If tender-crisp, remove and set aside. If not, cook for about 5 minutes longer, until done. Continue cooking potatoes for another 15-20 minutes, until tender and beginning to get golden brown.
While vegetables cook, make the dressing. Whisk together dijon, sugar, salt, lemon juice, and enough olive oil to get a nice balanced and emulsified dressing (start with about 1/4 cup, continue to drizzle more in as necessary).
Place green beans and potatoes in a serving bowl and drizzle dressing over the top. Toss to coat. Sprinkle with crumbled goat cheese on the top. Serve warm or at room temperature.
Serves about 4-6.
Vegetables:
2 lbs. fingerling potatoes (any color), cut in half or quarter lengthwise, depending on size
1 lb. green beans, washed and trimmed (french are our favorite to use)
Olive oil
Salt and pepper, to taste
Dressing:
1 tablespoon dijon mustard
1 teaspoon sugar
Juice and zest of 1/2 lemon
Olive oil
Salt and pepper, to taste
Assembly:
Crumbled goat cheese
Preheat oven to 400 degrees F. Line a baking pan with aluminum foil.
In a bowl, toss the fingerlings with a drizzle of olive oil to evenly coat. Season with salt and pepper, and spread across on side of the baking sheet. In the same bowl used for the potatoes, toss green beans with a little olive oil, salt and pepper. Spread out on other side of baking sheet.
Place green beans and potatoes in the oven. Bake for about 10 minutes, then check on green beans. If tender-crisp, remove and set aside. If not, cook for about 5 minutes longer, until done. Continue cooking potatoes for another 15-20 minutes, until tender and beginning to get golden brown.
While vegetables cook, make the dressing. Whisk together dijon, sugar, salt, lemon juice, and enough olive oil to get a nice balanced and emulsified dressing (start with about 1/4 cup, continue to drizzle more in as necessary).
Place green beans and potatoes in a serving bowl and drizzle dressing over the top. Toss to coat. Sprinkle with crumbled goat cheese on the top. Serve warm or at room temperature.
Gnocchi in Tomato Broth
Notes: this is one of our very favorite meals. The broth would also be good with ravioli, tortellini, etc, or as a base for a soup. The gnocchi can be frozen prior to cooking. Flash freeze them in a single layer on a tray, then store in a freezer bag once frozen. They do not need to be defrosted prior to cooking. The broth can also be frozen after cooking and cooling.
From Smitten Kitchen.
Serves 4.
Tomato Broth:
2 tablespoons olive oil
1 medium carrot, chopped
1 medium stalk onion, chopped
1 small yellow onion, chopped
3 garlic cloves, peeled and smashed
2 1/2 cups chicken or vegetable stock
1 28-ounce can tomatoes with juices
Small handful of basil leaves
Salt and pepper, to taste
Gnocchi:
2 lbs Russet Potatoes (about 3-4)
1 large egg, lightly beaten
1 teaspoon table salt
1 1/4 to 1 1/2 cups all-purpose flour, plus more for dusting
Assembling:
Shaved Parmesan, to taste
Slivers of basil leaves (optional)
Bake Potatoes:
Heat oven to 400 degrees F. Bake Potatoes for 45 minutes to an hour, until easily pierced with a thin knife. Meanwhile, make the broth.
Broth:
Heat the oil in a heavy pot on medium-high heat. Once hot, add carrot, celery, and onion. Cook for 5 minutes, reducing heat if browning. Add garlic and cook for another minute. Pour in stock, scraping up any brown bits stuck on the bottom of the pan. Stir in tomatoes, mashing them up a bit with the spoon. Add basil leaves and simmer until the broth reduces and thickens slightly, about 45 minutes. Strain out the vegetables and season with salt and pepper to taste.
Gnocchi:
Let potatoes cool for 10 minutes after baking, then peel them. Run potatoes through a potato ricer or grate them on the large holes of a box grater. Cool them to lukewarm, another 10 minutes. Add the egg and salt, mixing to combine. Add 1/2 cup flour, and mix. Add the next 1/2 cup, mixing again. Add 1/4 cup flour, mix, and see if it is enough to form a dough that is not too sticky. If not, add the last 1/4 cup, 1 tablespoon at a time, until the dough is soft but only a little sticky, and will hold its shape enough to be rolled into a rope. Gently knead the dough for just a minute.
Divide the dough into quarters. Roll each piece into a long rope, about 3/4-inch thick. Cut each rope into 3/4-inch lengths. If desired, use a floured fork to give gnocchi characteristic ridges, but it it not necessary. Place the gnocchi on a parchment lined tray. (If freezing, do so at this point).
Cooking Gnocchi:
Place the gnocchi, a quarter batch at a time, into a pot of boiling well-salted water. Cook until gnocchi float, about 2 minutes, then gently drain.
Assembly:
Reheat broth to a simmer. Add drained gnocchi then reheat through. Serve gnocchi and broth together, garnished with some fresh basil and/or some parmesan shavings.
From Smitten Kitchen.
Serves 4.
Tomato Broth:
2 tablespoons olive oil
1 medium carrot, chopped
1 medium stalk onion, chopped
1 small yellow onion, chopped
3 garlic cloves, peeled and smashed
2 1/2 cups chicken or vegetable stock
1 28-ounce can tomatoes with juices
Small handful of basil leaves
Salt and pepper, to taste
Gnocchi:
2 lbs Russet Potatoes (about 3-4)
1 large egg, lightly beaten
1 teaspoon table salt
1 1/4 to 1 1/2 cups all-purpose flour, plus more for dusting
Assembling:
Shaved Parmesan, to taste
Slivers of basil leaves (optional)
Bake Potatoes:
Heat oven to 400 degrees F. Bake Potatoes for 45 minutes to an hour, until easily pierced with a thin knife. Meanwhile, make the broth.
Broth:
Heat the oil in a heavy pot on medium-high heat. Once hot, add carrot, celery, and onion. Cook for 5 minutes, reducing heat if browning. Add garlic and cook for another minute. Pour in stock, scraping up any brown bits stuck on the bottom of the pan. Stir in tomatoes, mashing them up a bit with the spoon. Add basil leaves and simmer until the broth reduces and thickens slightly, about 45 minutes. Strain out the vegetables and season with salt and pepper to taste.
Gnocchi:
Let potatoes cool for 10 minutes after baking, then peel them. Run potatoes through a potato ricer or grate them on the large holes of a box grater. Cool them to lukewarm, another 10 minutes. Add the egg and salt, mixing to combine. Add 1/2 cup flour, and mix. Add the next 1/2 cup, mixing again. Add 1/4 cup flour, mix, and see if it is enough to form a dough that is not too sticky. If not, add the last 1/4 cup, 1 tablespoon at a time, until the dough is soft but only a little sticky, and will hold its shape enough to be rolled into a rope. Gently knead the dough for just a minute.
Divide the dough into quarters. Roll each piece into a long rope, about 3/4-inch thick. Cut each rope into 3/4-inch lengths. If desired, use a floured fork to give gnocchi characteristic ridges, but it it not necessary. Place the gnocchi on a parchment lined tray. (If freezing, do so at this point).
Cooking Gnocchi:
Place the gnocchi, a quarter batch at a time, into a pot of boiling well-salted water. Cook until gnocchi float, about 2 minutes, then gently drain.
Assembly:
Reheat broth to a simmer. Add drained gnocchi then reheat through. Serve gnocchi and broth together, garnished with some fresh basil and/or some parmesan shavings.
Spaghetti Squash Au Gratin
Serves 6.
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
1 teaspoon fresh thyme
1/2 cup sour cream
3/4 cup shredded cheddar cheese
Salt and pepper to taste
Cut the squash in half and remove the seeds. Place in a covered dish with a 1/4 inch of water and microwave for 10-12 minutes, until tender and the flesh easily separates into strands. Let cool.
Preheat oven to 375 degrees F.
In a medium sized skillet over medium heat, melt the butter. Add onions and thyme and cook until onions are tender and slightly brown.
Using a fork, scrape the insides of the squash and transfer to a medium sized bowl. Add in the onion mixture, sour cream, and half of the cheese. Mix well and transfer to a buttered baking dish and top with remaining cheese.
Bake in preheated oven for 15-20 minutes until golden brown on top. Serve warm.
1 medium spaghetti squash
2 tablespoons butter
1 small yellow onion, cut in half and very thinly sliced
1 teaspoon fresh thyme
1/2 cup sour cream
3/4 cup shredded cheddar cheese
Salt and pepper to taste
Cut the squash in half and remove the seeds. Place in a covered dish with a 1/4 inch of water and microwave for 10-12 minutes, until tender and the flesh easily separates into strands. Let cool.
Preheat oven to 375 degrees F.
In a medium sized skillet over medium heat, melt the butter. Add onions and thyme and cook until onions are tender and slightly brown.
Using a fork, scrape the insides of the squash and transfer to a medium sized bowl. Add in the onion mixture, sour cream, and half of the cheese. Mix well and transfer to a buttered baking dish and top with remaining cheese.
Bake in preheated oven for 15-20 minutes until golden brown on top. Serve warm.
Maple, Oatmeal, and Pecan Muffins
Notes: part or all of the white flour can be substituted with whole wheat flour.
From Midwest Living.
Makes 12 muffins.
1 cup rolled oats
1/2 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup pure maple syrup
1/4 cup melted butter
1 egg
1/2 cup chopped pecans
Preheat oven to 400 degrees F.
In a small bowl, combine oats and milk. Let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Stir maple syrup, butter, and egg into the oat mixture. Pour oat mixture into flour. Stir until just combined. Fold in the pecans.
Spoon batter into muffin tin lined with 12 paper liners. Bake for 15-18 minutes.
From Midwest Living.
Makes 12 muffins.
1 cup rolled oats
1/2 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup pure maple syrup
1/4 cup melted butter
1 egg
1/2 cup chopped pecans
Preheat oven to 400 degrees F.
In a small bowl, combine oats and milk. Let stand for 5 minutes. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Stir maple syrup, butter, and egg into the oat mixture. Pour oat mixture into flour. Stir until just combined. Fold in the pecans.
Spoon batter into muffin tin lined with 12 paper liners. Bake for 15-18 minutes.
Pretzel and Honey Mustard Chicken
Serves 6-8.
1 cup panko bread crumbs
2 cup pretzels
1/2 cup olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
3 tablespoons red wine vinegar
Salt and pepper, to taste
6 boneless skinless chicken breasts, pounded thin
3/4 cup flour
Preheat the oven to 400 degrees F. Lightly grease a large, non-stick baking sheet or pan.
In a large skillet over medium heat, toast the panko crumbs until lightly golden, stirring occasionally. Remove from pan and set aside.
In a food processor, pulse pretzels until coarsely ground. Add to a shallow bowl along with panko. Set aside.
Wipe out the bowl of the food processor. Add the oil, mustard, honey, water, and vinegar and pulse until smooth. Season with salt and pepper. Pour half of mustard mixture into a shallow bowl; reserve the remaining half.
Season chicken with salt and pepper. Set up a dredging station with flour, 1/2 mustard mix, and pretzel/panko mix. Working one at a time, dredge chicken in flour, then mustard mix, then pretzel crumbs. Place on greased baking dish. Continue until all the chicken has been dredged.
Spray tops of chicken lightly with a non-stick cooking spray. Bake for 18-25 minutes, or until lightly browned and cooked through. Serve cooked chicken with remaining honey mustard dressing.
1 cup panko bread crumbs
2 cup pretzels
1/2 cup olive oil
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup water
3 tablespoons red wine vinegar
Salt and pepper, to taste
6 boneless skinless chicken breasts, pounded thin
3/4 cup flour
Preheat the oven to 400 degrees F. Lightly grease a large, non-stick baking sheet or pan.
In a large skillet over medium heat, toast the panko crumbs until lightly golden, stirring occasionally. Remove from pan and set aside.
In a food processor, pulse pretzels until coarsely ground. Add to a shallow bowl along with panko. Set aside.
Wipe out the bowl of the food processor. Add the oil, mustard, honey, water, and vinegar and pulse until smooth. Season with salt and pepper. Pour half of mustard mixture into a shallow bowl; reserve the remaining half.
Season chicken with salt and pepper. Set up a dredging station with flour, 1/2 mustard mix, and pretzel/panko mix. Working one at a time, dredge chicken in flour, then mustard mix, then pretzel crumbs. Place on greased baking dish. Continue until all the chicken has been dredged.
Spray tops of chicken lightly with a non-stick cooking spray. Bake for 18-25 minutes, or until lightly browned and cooked through. Serve cooked chicken with remaining honey mustard dressing.
French Toast Roll-Ups
Notes: these can be filled with anything you want--nutella, cream cheese & jam, cream cheese & PB, etc.
Serve 4.
8 slices soft white sandwich bread, crust removed
Filling--peanut butter, jam, cream cheese, dulce de leche, nutella, etc.
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon cinnamon
Flatten out bread with a rolling pin. Place about a teaspoon or two of your filing on flattened bread and spread, leaving a small border around the edges. Roll up bread. Repeat with remaining bread.
In a shallow bowl, whisk eggs and milk until well combined.
In a separate bowl, mix together the sugar and cinnamon.
Heat a skillet over medium heat and grease with a little butter.
Add rolls to the egg, turning to coat, and place in the pan seam side down. Cook in batches, turning, until golden brown on all sides. Add more butter to the pan as needed. Remove hot rolls from pan and roll in cinnamon sugar. Serve warm.
Serve 4.
8 slices soft white sandwich bread, crust removed
Filling--peanut butter, jam, cream cheese, dulce de leche, nutella, etc.
2 eggs
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon cinnamon
Flatten out bread with a rolling pin. Place about a teaspoon or two of your filing on flattened bread and spread, leaving a small border around the edges. Roll up bread. Repeat with remaining bread.
In a shallow bowl, whisk eggs and milk until well combined.
In a separate bowl, mix together the sugar and cinnamon.
Heat a skillet over medium heat and grease with a little butter.
Add rolls to the egg, turning to coat, and place in the pan seam side down. Cook in batches, turning, until golden brown on all sides. Add more butter to the pan as needed. Remove hot rolls from pan and roll in cinnamon sugar. Serve warm.
Crock Pot Honey Sesame Chicken
Notes: sauce and chicken could be prepped ahead of time and frozen prior to cooking in crockpot for an even easier meal.
Serves 4-6.
4 boneless skinless chicken breasts
Salt and pepper, to taste
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
1/2 tablespoon toasted sesame seeds
Chopped scallions, for garnish
Cooked rice
Season chicken with salt and pepper. Place in the crockpot.
In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil, and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours, until cooked through and tender.
Remove chicken to a cutting board, leaving sauce in crockpot. Shred into bite-sized pieces and set aside.
In a small bowl, dissolve cornstarch in 1/3 cup water and add to crock pot. Stir to combine. Cover and cook on high for about 10 more minutes, or until slightly thickened.
Serve chicken over rice and topped with sauce, sesame seeds, and chopped scallions.
Serves 4-6.
4 boneless skinless chicken breasts
Salt and pepper, to taste
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup honey
1/4 cup ketchup
1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch
1/3 cup water
1/2 tablespoon toasted sesame seeds
Chopped scallions, for garnish
Cooked rice
Season chicken with salt and pepper. Place in the crockpot.
In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil, and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours, until cooked through and tender.
Remove chicken to a cutting board, leaving sauce in crockpot. Shred into bite-sized pieces and set aside.
In a small bowl, dissolve cornstarch in 1/3 cup water and add to crock pot. Stir to combine. Cover and cook on high for about 10 more minutes, or until slightly thickened.
Serve chicken over rice and topped with sauce, sesame seeds, and chopped scallions.
Ranchero Eggs with Pepper Jack Cheese
Notes: a quick and easy meal that works for brunch, lunch, or even dinner.
Serves 3-4 as a main dish.
Sauce:
1/2 jalapeno pepper, seeded and chopped
1 1/2 cups (1 14-ounce can) fire-roated tomatoes
1/2 medium yellow onion, roughly chopped
1 clove garlic, peeled and crushed
Salt and pepper, to taste
1 1/2 cups (1 15-ounce can) black beans, drained and rinsed
Tortilla Strips:
1 1/2 tablespoons canola oil
3 small corn tortillas, cut into 1/2-inch wide strips
Coarse salt, to taste
Eggs:
6 large eggs
3/4 cup shredded pepper jack cheese
1/2 cup sour cream
Zest and juice of 1 lime
Fresh cilantro for topping (optional)
Heat oven to 450 degrees F. To make the sauce, combine jalapeño, tomatoes, onion, and garlic in a bowl and blend using and immersion blender (or place in blender to puree). Add to a oven-proof, wide-rimmed sauté pan (a cast iron skillet works best). Stir in black beans and simmer for about 10 minutes over medium heat.
While the sauce cooks, combine oil with tortilla strips. Spread in a single layer on a baking sheet and sprinkle with salt. Bake about 6-8 minutes, mixing a few times, until crisp and lightly browned.
Once the sauce has thickened a little, carefully crack the eggs over the sauce, distributing them evenly over the surface. Cover and simmer gently for about 10-12 minutes, until the egg whites are cooked through.
While eggs cook, make the lime sour cream by stirring together lime zest, juice, and sour cream. Set aside.
Heat the broiler. Sprinkle cheese over the top of the eggs and cook until cheese is browned and bubbly and eggs are cooked to desired doneness. Remove from the oven and sprinkle with tortilla strips and cilantro. Serve with lime sour cream.
Serves 3-4 as a main dish.
Sauce:
1/2 jalapeno pepper, seeded and chopped
1 1/2 cups (1 14-ounce can) fire-roated tomatoes
1/2 medium yellow onion, roughly chopped
1 clove garlic, peeled and crushed
Salt and pepper, to taste
1 1/2 cups (1 15-ounce can) black beans, drained and rinsed
Tortilla Strips:
1 1/2 tablespoons canola oil
3 small corn tortillas, cut into 1/2-inch wide strips
Coarse salt, to taste
Eggs:
6 large eggs
3/4 cup shredded pepper jack cheese
1/2 cup sour cream
Zest and juice of 1 lime
Fresh cilantro for topping (optional)
Heat oven to 450 degrees F. To make the sauce, combine jalapeño, tomatoes, onion, and garlic in a bowl and blend using and immersion blender (or place in blender to puree). Add to a oven-proof, wide-rimmed sauté pan (a cast iron skillet works best). Stir in black beans and simmer for about 10 minutes over medium heat.
While the sauce cooks, combine oil with tortilla strips. Spread in a single layer on a baking sheet and sprinkle with salt. Bake about 6-8 minutes, mixing a few times, until crisp and lightly browned.
Once the sauce has thickened a little, carefully crack the eggs over the sauce, distributing them evenly over the surface. Cover and simmer gently for about 10-12 minutes, until the egg whites are cooked through.
While eggs cook, make the lime sour cream by stirring together lime zest, juice, and sour cream. Set aside.
Heat the broiler. Sprinkle cheese over the top of the eggs and cook until cheese is browned and bubbly and eggs are cooked to desired doneness. Remove from the oven and sprinkle with tortilla strips and cilantro. Serve with lime sour cream.
Lemon Chicken Orzo Soup
Notes: if freezing, freeze prior to adding orzo. More/less liquid or orzo pasta can be used based on whether you like a more liquidy or a thicker soup--keep in mind the orzo tends to suck up a lot of the broth. Whole wheat orzo also works well in this recipe.
From Two Peas & Their Pod.
Serves 6-8.
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
1 celery stalk, diced
8 cups chicken broth
Zest and juice of 2 lemons
1 bay leaf
1 to 1 1/2 cups orzo pasta (depending on)
2 cups cooked shredded chicken
1/4 cup chopped fresh parsley (optional)
Salt and pepper, to taste
In a large pot, heat the olive oil over medium-high heat. Sauté the onion, garlic, carrots, and celery until tender, about 5 minutes.
Add the chicken broth, lemon zest, lemon juice, and bay leaf and bring to a boil. Add in chicken, and then the orzo. Cook for 6-8 minutes, stirring occasionally, until orzo is cooked through.
Remove from heat. Discard bay leaf. Stir in the parley. Seasoning with salt and pepper. Serve warm.
From Two Peas & Their Pod.
Serves 6-8.
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
1 celery stalk, diced
8 cups chicken broth
Zest and juice of 2 lemons
1 bay leaf
1 to 1 1/2 cups orzo pasta (depending on)
2 cups cooked shredded chicken
1/4 cup chopped fresh parsley (optional)
Salt and pepper, to taste
In a large pot, heat the olive oil over medium-high heat. Sauté the onion, garlic, carrots, and celery until tender, about 5 minutes.
Add the chicken broth, lemon zest, lemon juice, and bay leaf and bring to a boil. Add in chicken, and then the orzo. Cook for 6-8 minutes, stirring occasionally, until orzo is cooked through.
Remove from heat. Discard bay leaf. Stir in the parley. Seasoning with salt and pepper. Serve warm.
Parmesan Baked Potatoes
Notes: different seasonings can be used according to your preferences. It is best to use a clear glass baking dish for this.
Serves 4-6 (depending on how small your potatoes are)
6 small yukon gold potatoes, scrubbed and cut in half lengthwise
1/4 cup butter, melted
Freshly grated Parmesan cheese
Garlic powder
Salt and pepper to taste
Preheat the oven to 400 degrees F. Pour melted butter into a 9x13 inch pan. Generously sprinkle parmesan on top of butter. Lightly sprinkle seasonings over butter as well. Place potato halves cut side down on butter. Bake for about 45 minutes, until tender on the inside and bottoms are crisp. Cool for a few minutes, remove from the pan, and serve with sour cream for dipping.
Serves 4-6 (depending on how small your potatoes are)
6 small yukon gold potatoes, scrubbed and cut in half lengthwise
1/4 cup butter, melted
Freshly grated Parmesan cheese
Garlic powder
Salt and pepper to taste
Preheat the oven to 400 degrees F. Pour melted butter into a 9x13 inch pan. Generously sprinkle parmesan on top of butter. Lightly sprinkle seasonings over butter as well. Place potato halves cut side down on butter. Bake for about 45 minutes, until tender on the inside and bottoms are crisp. Cool for a few minutes, remove from the pan, and serve with sour cream for dipping.
Turkey Burgers with Goat Cheese, Spinach, and Cranberry Sauce
Notes: the turkey patties can be prepped ahead of time and kept in the freezer.
1 tablespoon olive oil (just enough to coat the bottom of your pan)
1/2 medium onion, diced fine
1-2 cloves of garlic, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced
1 pound lean ground turkey
1 egg
2 tablespoons greek yogurt
3 tablespoons panko breadcrumbs
Salt and pepper to taste
Wheat Buns
Cranberry Sauce
Goat Cheese
Grainy Mustard
Spinach Leaves
In a small saucepan, heat olive oil over medium heat. Add onions and cook until softened and nearly translucent, about 5-7 minutes. Add garlic and cook another 1-2 minutes until onions are translucent and garlic is softened. Add in sage and rosemary and cook for another minute until fragrant. Remove from heat and set aside to cool.
In a large mixing bowl, combine ground turkey, egg, yogurt, breadcrumbs, salt and pepper, and cooled onion mixture. Mix gently to combine. Divide meat into 4 sections and form into patties. Refrigerate patties layered in wax paper for about 20 minutes to firm up. Patties can also be frozen at this point for later use.
Lightly grease a skillet or grill pan and heat over medium-high heat. Cook burgers, about 4 minutes on each side, until browned and cooked through. Top with a slice of goat cheese. Add about a tablespoon of water to the pan and cover until cheese softens and liquid evaporates. Place on toasted buns and top with mustard, spinach, and cranberry sauce.
1 tablespoon olive oil (just enough to coat the bottom of your pan)
1/2 medium onion, diced fine
1-2 cloves of garlic, minced
1 teaspoon fresh sage, minced
1 teaspoon fresh rosemary, minced
1 pound lean ground turkey
1 egg
2 tablespoons greek yogurt
3 tablespoons panko breadcrumbs
Salt and pepper to taste
Wheat Buns
Cranberry Sauce
Goat Cheese
Grainy Mustard
Spinach Leaves
In a small saucepan, heat olive oil over medium heat. Add onions and cook until softened and nearly translucent, about 5-7 minutes. Add garlic and cook another 1-2 minutes until onions are translucent and garlic is softened. Add in sage and rosemary and cook for another minute until fragrant. Remove from heat and set aside to cool.
In a large mixing bowl, combine ground turkey, egg, yogurt, breadcrumbs, salt and pepper, and cooled onion mixture. Mix gently to combine. Divide meat into 4 sections and form into patties. Refrigerate patties layered in wax paper for about 20 minutes to firm up. Patties can also be frozen at this point for later use.
Lightly grease a skillet or grill pan and heat over medium-high heat. Cook burgers, about 4 minutes on each side, until browned and cooked through. Top with a slice of goat cheese. Add about a tablespoon of water to the pan and cover until cheese softens and liquid evaporates. Place on toasted buns and top with mustard, spinach, and cranberry sauce.
Dinner Rolls
Notes: if doubling, only use 1 tablespoon of yeast. Rolls can be made ahead of time and frozen or refrigerated immediately after shaping.
Makes 12 rolls.
1 1/4 cups warm water
2 tablespoons olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast (see note above about doubling)
3 cups all-purpose flour (you can use half white half wheat)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten
Whisk water, oil, sugar, and yeast together in a small bowl until yeast dissolves. In the bowl of a stand mixed fitted with a dough hook, mix flour, potato flakes, and salt until well combined. Add water mixture in a steady stream with the mixer on low for about a minute or until the dough comes together. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes.
Transfer dough to a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours.
Punch down the dough. Form rolls according to your favorite method. You should have 12 equally sized rolls. Place rolls on a lightly greased baking sheet. Cover lightly with greased plastic wrap and let rise until doubled, about 45 minutes to 1 hour.
Heat oven to 400 degrees F. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes.
Makes 12 rolls.
1 1/4 cups warm water
2 tablespoons olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast (see note above about doubling)
3 cups all-purpose flour (you can use half white half wheat)
1/2 cup instant potato flakes
1 1/2 teaspoons salt
1 egg, lightly beaten
Whisk water, oil, sugar, and yeast together in a small bowl until yeast dissolves. In the bowl of a stand mixed fitted with a dough hook, mix flour, potato flakes, and salt until well combined. Add water mixture in a steady stream with the mixer on low for about a minute or until the dough comes together. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes.
Transfer dough to a lightly greased bowl, turning once to coat. Cover with plastic wrap and let rise until doubled, about 1 1/2 hours.
Punch down the dough. Form rolls according to your favorite method. You should have 12 equally sized rolls. Place rolls on a lightly greased baking sheet. Cover lightly with greased plastic wrap and let rise until doubled, about 45 minutes to 1 hour.
Heat oven to 400 degrees F. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes.
Bakery Style Chocolate Chip Cookies
Notes: these cookies are amazing. The taste and texture is just like paradise bakery chocolate chip cookies. The dough is a great base, and coconut, walnuts, etc. would be great additions.
Make 24 large cookies.
1 cup butter, softened
1/2 cup shortening
1 1/2 cups dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
4 1/3 cup all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
1-2 cups chocolate chips (depending on how chocolatey you like your cookies)
In a large bowl, cream butter, shortening, and sugars together until light and fluffy. Beat in eggs and vanilla.
In a medium sized bowl, mix together dry ingredients. Slowly mix into creamed mixture, and mix until just combined. If dough is too crumbly and not coming together, mix in a tablespoon of water at a time until the dough holds together. Stir in chocolate chips.
Using a 1/4 cup measuring cup, scoop out dough and form into a ball. Continue until all the dough is formed. Place balls of dough in the freezer for 2 hours or up to 3 months.
When ready to cook, preheat the over to 350 degrees F and line a baking sheet with parchment or a silicon baking mat. Bake for 14-16 minutes. Do not overbake. Let cool for 2 minutes, then transfer to a cooling rack.
Make 24 large cookies.
1 cup butter, softened
1/2 cup shortening
1 1/2 cups dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
4 1/3 cup all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
1-2 cups chocolate chips (depending on how chocolatey you like your cookies)
In a large bowl, cream butter, shortening, and sugars together until light and fluffy. Beat in eggs and vanilla.
In a medium sized bowl, mix together dry ingredients. Slowly mix into creamed mixture, and mix until just combined. If dough is too crumbly and not coming together, mix in a tablespoon of water at a time until the dough holds together. Stir in chocolate chips.
Using a 1/4 cup measuring cup, scoop out dough and form into a ball. Continue until all the dough is formed. Place balls of dough in the freezer for 2 hours or up to 3 months.
When ready to cook, preheat the over to 350 degrees F and line a baking sheet with parchment or a silicon baking mat. Bake for 14-16 minutes. Do not overbake. Let cool for 2 minutes, then transfer to a cooling rack.
Strawberry Lemonade Bars
Makes 24 bars.
Crust:
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon salt
Filling:1 cup fresh lemon juice
Zest of 1 lemon
3/4 cups strawberries, hulled
1 1/4 cups sugar
4 large eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan.
Crust:
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until combine. Dump into prepared pan and press into an even layer. Bake for about 15 minutes, until set at the edges.
Filling:
While the crust bakes, prepare the filling. In the bowl of a food processor, add strawberries and lemon juice and pulse until pureed. Add lemon zest, sugar, and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set. The top will be beginning to brown very lightly.
Cool completely before slicing and use a damp knife to ensure clean slices. Sprinkle with powdered sugar. Store bars in the refrigerator.
Crust:
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon salt
Filling:1 cup fresh lemon juice
Zest of 1 lemon
3/4 cups strawberries, hulled
1 1/4 cups sugar
4 large eggs
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees F. Lightly grease a 9×13-inch baking pan.
Crust:
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until combine. Dump into prepared pan and press into an even layer. Bake for about 15 minutes, until set at the edges.
Filling:
While the crust bakes, prepare the filling. In the bowl of a food processor, add strawberries and lemon juice and pulse until pureed. Add lemon zest, sugar, and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.
Gently pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set. The top will be beginning to brown very lightly.
Cool completely before slicing and use a damp knife to ensure clean slices. Sprinkle with powdered sugar. Store bars in the refrigerator.
Whole Wheat Oat Bread
Notes: one of our favorites. An excellent whole wheat bread for sandwiches or toast. This bread is very light and doesn't taste too heavy. The ratio of wheat to white flour can also be increased.
From annie-eats.com.
Makes 1 large loaf.
1 1/2 cups rolled oats, divided
1 cup boiling water
1/4 cup room temperature water
2 tablespoons + 1 teaspoons agave or honey, divided
2 teaspoons instant yeast
1 1/2 cups buttermilk, at room temperature
1/2 cups extra-virgin olive oil
2 1/2 cups white whole wheat flour
2 1/2 cups all-purpose flour
2 teaspoons salt
Set aside 1/4 cup of the oats. Place the remaining oats in a medium bowl. Cover with the boiling water, mix well, and let sit, uncovered, for 10 minutes, stirring occasionally.
In the bowl of a stand mixer fitted with the paddle attachment, combine the soaked oats, room temperature water, 2 tablespoons of agave, yeast, buttermilk, olive oil, 2 cups of each flour, and salt. Mix briefly on low until combined. Mix in remaining 1/2 cup of each flour gradually (if dough is no longer too sticky, don't keep adding flour). Switch to dough hook and knead on low speed for 10 minutes. The dough will be wet, cling to the hook, and have a smooth, satiny finish.
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap, and let rise in a warm place for 1 hour or until doubled.
Turn dough out onto a lightly floured surface, flattening to release excess air. Form dough into a loaf, and transfer into an oiled loaf pan, pressing it so it reaches the corners. Mix the remaining agave with with 1/2 teaspoon of very hot water. Brush over the top of the loaf, and sprinkle with reserved oats. Let rise for about 30 minutes, just until the loaf rises over the top of the pan.
Preheat the over to 375 degrees F. Bake for 1 hour. If top/oats gets too brown, loosely cover with foil to prevent burning. Remove from oven, transfer to a wire rack, and cool before slicing.
From annie-eats.com.
Makes 1 large loaf.
1 1/2 cups rolled oats, divided
1 cup boiling water
1/4 cup room temperature water
2 tablespoons + 1 teaspoons agave or honey, divided
2 teaspoons instant yeast
1 1/2 cups buttermilk, at room temperature
1/2 cups extra-virgin olive oil
2 1/2 cups white whole wheat flour
2 1/2 cups all-purpose flour
2 teaspoons salt
Set aside 1/4 cup of the oats. Place the remaining oats in a medium bowl. Cover with the boiling water, mix well, and let sit, uncovered, for 10 minutes, stirring occasionally.
In the bowl of a stand mixer fitted with the paddle attachment, combine the soaked oats, room temperature water, 2 tablespoons of agave, yeast, buttermilk, olive oil, 2 cups of each flour, and salt. Mix briefly on low until combined. Mix in remaining 1/2 cup of each flour gradually (if dough is no longer too sticky, don't keep adding flour). Switch to dough hook and knead on low speed for 10 minutes. The dough will be wet, cling to the hook, and have a smooth, satiny finish.
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap, and let rise in a warm place for 1 hour or until doubled.
Turn dough out onto a lightly floured surface, flattening to release excess air. Form dough into a loaf, and transfer into an oiled loaf pan, pressing it so it reaches the corners. Mix the remaining agave with with 1/2 teaspoon of very hot water. Brush over the top of the loaf, and sprinkle with reserved oats. Let rise for about 30 minutes, just until the loaf rises over the top of the pan.
Preheat the over to 375 degrees F. Bake for 1 hour. If top/oats gets too brown, loosely cover with foil to prevent burning. Remove from oven, transfer to a wire rack, and cool before slicing.
Slow Cooker Short Rib Tacos
Notes: this makes excellent shredded meat that could be used for other recipes. If using boneless ribs, check the meat after about 6 hours, as they will likely cook faster. For freezing, either freeze broth/spice/short ribs together prior to cooking and then cook after defrosted, or freeze shredded meat with some of the juices.
Serves 4.
2-3 lbs. beef short ribs
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
8 ounces beef broth
Corn tortillas
Sour cream
Limes
Shredded green cabbage
Queso Fresco cheese
Avocados
In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder, and cumin. Place short ribs in crockpot, then sprinkle spice mix over them. Pour broth over the top. Cook on low, for about 6-8 hours or until meat is very tender. If possible, flip meat over a few times while cooking.
Once done cooking, remove short ribs and shred meat. Serve warm on top of tortillas and with sour cream, limes, cabbage, cheese, avocados, etc.
Serves 4.
2-3 lbs. beef short ribs
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
8 ounces beef broth
Corn tortillas
Sour cream
Limes
Shredded green cabbage
Queso Fresco cheese
Avocados
In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, chili powder, and cumin. Place short ribs in crockpot, then sprinkle spice mix over them. Pour broth over the top. Cook on low, for about 6-8 hours or until meat is very tender. If possible, flip meat over a few times while cooking.
Once done cooking, remove short ribs and shred meat. Serve warm on top of tortillas and with sour cream, limes, cabbage, cheese, avocados, etc.
Sugar Cookies with Sour Cream Frosting
Notes: these cookies are different than a more traditional rolled/cut-out sugar cookie. If dough is a little sticky or difficult to form after mixing, place in the fridge for 15 or 20 minutes to firm it up. These cookies are great served cold.
Makes 4-5 dozen cookies.
Cookies:
1 cup butter, softened
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 tablespoons water
1 teaspoons vanilla
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cream of tarter
1 teaspoon salt
5 1/2 cups flour
Forming Dough:
1/4 cup sugar
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Cream butter, vegetable oil, sugars, water, and eggs together in a large mixing bowl. Add dry ingredients and mix until combined. Roll dough into golf ball sized balls and place on a baking sheet that has been lined with parchment or a baking mat.
On a small plate, mix together the 1/4 cup sugar and 1/2 teaspoon salt. Wet the bottom of a small glass and stick in the sugar/salt mixture. Using the coated bottom, firmly press into the center of the dough balls. The dough should spread past the edges of the cup, forming rough edges. Cookies should still be thick but flattened.
Bake in preheated oven for about 8 minutes, until just barely starting to brown on the bottom. Cool on pan for a few minutes, then move to a cooling rack. Once cool, place in fridge until ready to frost and serve.
Frosting:
1/2 cup butter, softened
3/4 cup sour cream
1 teaspoon vanilla
About 6 cups of powdered sugar
1 teaspoon salt
1-2 tablespoons milk
Cream butter until light and fluffy. Cream in sour cream, vanilla, and salt. Slowly add in powdered sugar, about 1/2 to 1 cup at a time. When frosting gets thicker, add a splash of milk, about 1 tablespoon to start. Mix until well incorporated. Continue adding powdered sugar, just a little at a time, until desired consistency is reached.
Makes 4-5 dozen cookies.
Cookies:
1 cup butter, softened
3/4 cup vegetable oil
1 1/4 cup sugar
3/4 cup powdered sugar
2 tablespoons water
1 teaspoons vanilla
2 eggs
1/2 teaspoon baking soda
1/2 teaspoon cream of tarter
1 teaspoon salt
5 1/2 cups flour
Forming Dough:
1/4 cup sugar
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Cream butter, vegetable oil, sugars, water, and eggs together in a large mixing bowl. Add dry ingredients and mix until combined. Roll dough into golf ball sized balls and place on a baking sheet that has been lined with parchment or a baking mat.
On a small plate, mix together the 1/4 cup sugar and 1/2 teaspoon salt. Wet the bottom of a small glass and stick in the sugar/salt mixture. Using the coated bottom, firmly press into the center of the dough balls. The dough should spread past the edges of the cup, forming rough edges. Cookies should still be thick but flattened.
Bake in preheated oven for about 8 minutes, until just barely starting to brown on the bottom. Cool on pan for a few minutes, then move to a cooling rack. Once cool, place in fridge until ready to frost and serve.
Frosting:
1/2 cup butter, softened
3/4 cup sour cream
1 teaspoon vanilla
About 6 cups of powdered sugar
1 teaspoon salt
1-2 tablespoons milk
Cream butter until light and fluffy. Cream in sour cream, vanilla, and salt. Slowly add in powdered sugar, about 1/2 to 1 cup at a time. When frosting gets thicker, add a splash of milk, about 1 tablespoon to start. Mix until well incorporated. Continue adding powdered sugar, just a little at a time, until desired consistency is reached.
Lighter Alfredo Sauce
2 cups low-fat milk
1/3 cup (3 ounces) low fat cream cheese
3 tablespoons flour
1 tablespoon butter
3 cloves garlic
3/4 cup Parmesan cheese
Salt and pepper to taste
In a blender or with an immersion blender, blend milk, cream cheese, and flour until smooth. Set aside.
In a sauce pan, melt butter on medium-high heat. Add garlic, and sauté for about 30 seconds.
Add milk mixture to pan. Stir constantly for about 3-4 minutes or until it comes to a simmer. Once simmering, cook a few minutes more, stirring, until sauce is thickened.
Once thickened, remove from heat. Add the cheese, stirring until melted in. Season with salt and pepper. Cover pan and let stand for 10 minutes. The sauce will thicken as it sits.
1/3 cup (3 ounces) low fat cream cheese
3 tablespoons flour
1 tablespoon butter
3 cloves garlic
3/4 cup Parmesan cheese
Salt and pepper to taste
In a blender or with an immersion blender, blend milk, cream cheese, and flour until smooth. Set aside.
In a sauce pan, melt butter on medium-high heat. Add garlic, and sauté for about 30 seconds.
Add milk mixture to pan. Stir constantly for about 3-4 minutes or until it comes to a simmer. Once simmering, cook a few minutes more, stirring, until sauce is thickened.
Once thickened, remove from heat. Add the cheese, stirring until melted in. Season with salt and pepper. Cover pan and let stand for 10 minutes. The sauce will thicken as it sits.
Cashew Chicken Curry
Notes: a can of coconut milk can be substituted for the yogurt, and is just as good, if not better. If using coconut milk, add in along with the tomatoes instead of at the end. Curry can be made ahead and kept in fridge for a few days or frozen prior to adding yogurt and cashews.
Adapted from Gourmet.
Serves 4-6.
2 tablespoons butter
2 medium onions, finely chopped (2 cups)
2 large cloves garlic, finely chopped
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1/2 teaspoon salt
1 teaspoon cumin
Pinch of cayenne
1 whole chicken, cut up into parts, or about 4-5 chicken breasts
1 (14.5-oz) can diced tomatoes
1/4 cup fresh cilantro, chopped
3/4 cup cashews, plus more for garnish
3/4 cup plain yogurt (or a can of coconut milk--see note above)
Heat butter in a wide heavy pot over moderate heat. Add onions, garlic, and ginger, and stir until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne, and cook, stirring, for 2 minutes. Add chicken and cook, stirring to coat, about 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer. Cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes (time will be greatly reduced if using boneless, skinless chicken breasts).
Just before serving, pulse cashews in a food processor until finely ground. Add to curry along with yogurt. Simmer gently, uncovered, until sauce is thickened, about 5 minutes.
Adapted from Gourmet.
Serves 4-6.
2 tablespoons butter
2 medium onions, finely chopped (2 cups)
2 large cloves garlic, finely chopped
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1/2 teaspoon salt
1 teaspoon cumin
Pinch of cayenne
1 whole chicken, cut up into parts, or about 4-5 chicken breasts
1 (14.5-oz) can diced tomatoes
1/4 cup fresh cilantro, chopped
3/4 cup cashews, plus more for garnish
3/4 cup plain yogurt (or a can of coconut milk--see note above)
Heat butter in a wide heavy pot over moderate heat. Add onions, garlic, and ginger, and stir until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne, and cook, stirring, for 2 minutes. Add chicken and cook, stirring to coat, about 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer. Cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes (time will be greatly reduced if using boneless, skinless chicken breasts).
Just before serving, pulse cashews in a food processor until finely ground. Add to curry along with yogurt. Simmer gently, uncovered, until sauce is thickened, about 5 minutes.
Sour Cream Banana Bread
Notes: for a healthier bread, you can sub some of the white flour for white wheat flour, or some of the butter for applesauce. For a sweeter treat, a streusel topping would be really delicious.
Makes 4 7x3-inch loaves
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees F. Grease four 7x3-inch loaf pans.
In a large bowl, cream butter and sugar. Mix in bananas and beat until smooth. Mix in eggs, sour cream, vanilla, and cinnamon until well combined. Mix in salt, baking soda, and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in the center comes out clean. If the bread starts to get too brown on the top, cover with a sheet of aluminum foil until cooked through.
Makes 4 7x3-inch loaves
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees F. Grease four 7x3-inch loaf pans.
In a large bowl, cream butter and sugar. Mix in bananas and beat until smooth. Mix in eggs, sour cream, vanilla, and cinnamon until well combined. Mix in salt, baking soda, and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in the center comes out clean. If the bread starts to get too brown on the top, cover with a sheet of aluminum foil until cooked through.
Indian Butter Chicken
Notes: this is great with either naans or rice. Coconut milk (light or regular) or heavy cream can be substituted for the half and half. Sauce can be frozen prior to adding chicken. Defrost and bring to a boil, then add chicken and simmer according to recipe.
Serves 6.
1 medium onion, peeled and chopped
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 tablespoon olive oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamon
1/2 teaspoon coriander
1 can (6-oz) tomato paste
2 cups chicken broth
1/2 cup half-and-half, cream, or coconut milk
1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4-inch chunks
Salt and pepper to taste
3 tablespoons butter
Rice or naans for serving
Chopped fresh cilantro for garnish (optional)
In a large skillet, heat oil over medium-high heat. Add onion, ginger, and jalapeño, cooking until onion is translucent, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook, stirring constantly, for another minute, until fragrant. Add the tomato paste, and cook for another minute. Add in broth. Using an immersion blender (or regular blender), puree mixture until smooth.
Bring the sauce to a simmer over medium-high heat. Add the chicken pieces and simmer until cooked through, about 10-15 minutes.
Season sauce with salt and pepper. Cut 3 tablespoons of butter into chunks and stir into sauce until melted. Serve.
Serves 6.
1 medium onion, peeled and chopped
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 tablespoon olive oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamon
1/2 teaspoon coriander
1 can (6-oz) tomato paste
2 cups chicken broth
1/2 cup half-and-half, cream, or coconut milk
1 1/2 lbs. boneless, skinless chicken breasts, cut into 3/4-inch chunks
Salt and pepper to taste
3 tablespoons butter
Rice or naans for serving
Chopped fresh cilantro for garnish (optional)
In a large skillet, heat oil over medium-high heat. Add onion, ginger, and jalapeño, cooking until onion is translucent, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Cook, stirring constantly, for another minute, until fragrant. Add the tomato paste, and cook for another minute. Add in broth. Using an immersion blender (or regular blender), puree mixture until smooth.
Bring the sauce to a simmer over medium-high heat. Add the chicken pieces and simmer until cooked through, about 10-15 minutes.
Season sauce with salt and pepper. Cut 3 tablespoons of butter into chunks and stir into sauce until melted. Serve.
No-Bake Peanut Butter Chocolate Oat Bars
Notes: our favorite quick and healthy (ish) treat. We halve it for the 3 of us.
Serves about 4-6.
1/2 cup natural peanut butter (chunky is best)
1/4 cup honey
1/4 cup unsalted butter
1 1/2 cups oats
1/3 cup coconut (optional)
1/4-1/3 cup chocolate chips (more for more chocolatey bars)
Melt the butter, peanut butter, and honey in a pot over medium to low heat, stirring constantly. Turn off heat when melted, then add chocolate chips. Stir until melted. Add oats and coconut (if using) and stir until combined. Pour into a foil lined 8x8 inch pan. Refrigerate until cool. Once cool, cut into bars. Store left-overs in the fridge.
Serves about 4-6.
1/2 cup natural peanut butter (chunky is best)
1/4 cup honey
1/4 cup unsalted butter
1 1/2 cups oats
1/3 cup coconut (optional)
1/4-1/3 cup chocolate chips (more for more chocolatey bars)
Melt the butter, peanut butter, and honey in a pot over medium to low heat, stirring constantly. Turn off heat when melted, then add chocolate chips. Stir until melted. Add oats and coconut (if using) and stir until combined. Pour into a foil lined 8x8 inch pan. Refrigerate until cool. Once cool, cut into bars. Store left-overs in the fridge.
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