Makes 1 loaf.
3 cups all-purpose flour
1 1/2 cups luke-warm water
2 teaspoon sea salt
1/2 teaspoon yeast
In a large bowl, stir together the flour, salt and yeast. Add the water and using a wooden spoon stir together until the mixture forms a shaggy dough.
Cover dough with a plastic wrap and let sit in room temperature for 12-18 hours. Dough will bubble up and rise.
Preheat oven to 450 F. Turn the dough onto a well-floured surface and with floured hands form the dough into a ball. Cover with the plastic wrap and let the dough rest for 30 minutes.
While dough is resting, put a dutch oven into the preheated oven. When dough is done resting, remove the dutch oven and with floured hands place dough into dutch oven.
Replace the cover on the dutch oven and bake for 30 minutes covered. Then remove the cover and bake for an additional 10-15 minutes uncovered, until bread is golden, crusty, and hollow sounding.
Lemon and Pine Nut Broccollini
1 large bunch broccolini
1 tablespoons unsalted butter
1/2 lemon, zested and juiced
1 clove large garlic, minced
Salt and pepper to taste
1 1/2 tablespoons toasted pine nuts
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and add to a bowl of ice water.
Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat until warmed, about 2 minutes. Add the lemon juice, salt and pepper to taste, and toasted pine nuts.
1 tablespoons unsalted butter
1/2 lemon, zested and juiced
1 clove large garlic, minced
Salt and pepper to taste
1 1/2 tablespoons toasted pine nuts
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and add to a bowl of ice water.
Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat until warmed, about 2 minutes. Add the lemon juice, salt and pepper to taste, and toasted pine nuts.
Fingerling German Potato Salad
Serves 8.
3 pounds baby fingerling potatoes, halved
1/2 pound cooked and chopped bacon
6 tablespoons cider vinegar
1 1/2 teaspoons dijon mustard
1/4 cup olive oil
Salt and pepper to taste
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Bring a large pot of salted water to a boil. Add baby fingerling potatoes, and cook until they are fork tender, but still somewhat firm, about 10-20 minutes (depending on the size of your potatoes). Drain, set aside, and keep warm.
While the potatoes cook, make dressing. Whisk together vinegar, dijon, olive oil, and salt and pepper to taste.
Add onions, parsley, and cooked bacon into the cooked potatoes and gently fold in. Mix in dressing and season with salt and pepper if needed. Serve warm, room temperature, or cold.
3 pounds baby fingerling potatoes, halved
1/2 pound cooked and chopped bacon
6 tablespoons cider vinegar
1 1/2 teaspoons dijon mustard
1/4 cup olive oil
Salt and pepper to taste
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Bring a large pot of salted water to a boil. Add baby fingerling potatoes, and cook until they are fork tender, but still somewhat firm, about 10-20 minutes (depending on the size of your potatoes). Drain, set aside, and keep warm.
While the potatoes cook, make dressing. Whisk together vinegar, dijon, olive oil, and salt and pepper to taste.
Add onions, parsley, and cooked bacon into the cooked potatoes and gently fold in. Mix in dressing and season with salt and pepper if needed. Serve warm, room temperature, or cold.
Dark Greens + Leek Frittata
Serves 2-3.
1 leek, halved, cleaned, and sliced
1 large bunch (4-5 cups) swiss chard or kale (or a combination), stem and ribs removed, chopped
1-2 tablespoons extra virgin olive oil
6-8 eggs
3 tablespoons heavy cream
1/3 cup freshly grated parmesan
Salt and pepper to taste
Preheat oven to 375 degrees F. Heat enough olive oil in an 8-inch oven-proof skillet to cover the bottom. Add leeks and cook, over medium high heat until softened and beginning to caramelize.
While the leeks cook, whisk the eggs, cream, salt, pepper, and cheese together.
Once leeks are beginning to brown, add greens (and a little more oil if needed) and saute with a little salt until wilted. Pour egg mixture over the leeks and greens, stirring everything a little bit so the vegetables are evenly distributed.
Cook frittata over medium heat until eggs start to look cooked at the edges. Transfer pan into oven and cook until the eggs are no longer jiggly and are cooked through. Remove from oven, cut into wedges, and serve.
1 leek, halved, cleaned, and sliced
1 large bunch (4-5 cups) swiss chard or kale (or a combination), stem and ribs removed, chopped
1-2 tablespoons extra virgin olive oil
6-8 eggs
3 tablespoons heavy cream
1/3 cup freshly grated parmesan
Salt and pepper to taste
Preheat oven to 375 degrees F. Heat enough olive oil in an 8-inch oven-proof skillet to cover the bottom. Add leeks and cook, over medium high heat until softened and beginning to caramelize.
While the leeks cook, whisk the eggs, cream, salt, pepper, and cheese together.
Once leeks are beginning to brown, add greens (and a little more oil if needed) and saute with a little salt until wilted. Pour egg mixture over the leeks and greens, stirring everything a little bit so the vegetables are evenly distributed.
Cook frittata over medium heat until eggs start to look cooked at the edges. Transfer pan into oven and cook until the eggs are no longer jiggly and are cooked through. Remove from oven, cut into wedges, and serve.
Pull Apart Cheese Bread
Serves 4-8.
1 large Italian, French, or sourdough loaf or boule
1/2 butter, softened
1 large clove garlic, minced
12-16 ounces cheese (cheddar, Jack, mozzarella, combination, etc.)
Chopped parsley or scallions, for garnish
Preheat oven to 350 degrees F.
Cut a cross-hatch pattern into the top of bread by slicing bread partially through 1/2-inch apart width wise, then length wise. Keep bottom of the loaf intact. Place bread on a large piece of foil.
Stir together butter and garlic. Gently separate bread and spoon the mixture into all the seams, evenly distributing it. Sprinkle cheese on top, pushing the cheese down into the cracks. Wrap up in foil, then place in the oven for 10 minutes. Open foil and bake until cheese is melted, bubbly, and beginning to brown, another 15 minutes or so. Sprinkle with chopped parsley and/or scallions and serve warm.
1 large Italian, French, or sourdough loaf or boule
1/2 butter, softened
1 large clove garlic, minced
12-16 ounces cheese (cheddar, Jack, mozzarella, combination, etc.)
Chopped parsley or scallions, for garnish
Preheat oven to 350 degrees F.
Cut a cross-hatch pattern into the top of bread by slicing bread partially through 1/2-inch apart width wise, then length wise. Keep bottom of the loaf intact. Place bread on a large piece of foil.
Stir together butter and garlic. Gently separate bread and spoon the mixture into all the seams, evenly distributing it. Sprinkle cheese on top, pushing the cheese down into the cracks. Wrap up in foil, then place in the oven for 10 minutes. Open foil and bake until cheese is melted, bubbly, and beginning to brown, another 15 minutes or so. Sprinkle with chopped parsley and/or scallions and serve warm.
Sun-Dried Tomato Jam
Adapted from Giada De Laurentiis
1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
Salt and pepper to taste
Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 2 tablespoon of the reserved sun-dried tomato oil, onion, and garlic. Cook until the onions are soft and beginning to brown at the edges, about 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat. Serve or store in the refrigerator for 1-2 weeks.
Milk Chocolate Buttercream
Makes enough frosting for 24 cupcakes or a layered 8 or 9 inch cake.
1 C. unsalted butter, softened
2 ½ C. powdered sugar
4 quality milk chocolate candy bars (1.55 oz. each), chopped
¼ C. heavy whipping cream
½ tsp. vanilla extract
½ to 1 teaspoon salt
Put the chopped milk chocolate bars into a small bowl. Heat the chocolate in 20 second increments in the microwave, stirring after each increment, until chocolate is melted. Let cool.
Add butter to the bowl of a stand mixer. Cream until light and fluffy, a few minutes. Add powdered sugar, and cream again until light and fluffy. Add in the whipping cream and vanilla gradually while mixing. Beat in the cooled melted milk chocolate, and beat for another 2-3 minutes until well incorporated and fluffy.
1 C. unsalted butter, softened
2 ½ C. powdered sugar
4 quality milk chocolate candy bars (1.55 oz. each), chopped
¼ C. heavy whipping cream
½ tsp. vanilla extract
½ to 1 teaspoon salt
Put the chopped milk chocolate bars into a small bowl. Heat the chocolate in 20 second increments in the microwave, stirring after each increment, until chocolate is melted. Let cool.
Add butter to the bowl of a stand mixer. Cream until light and fluffy, a few minutes. Add powdered sugar, and cream again until light and fluffy. Add in the whipping cream and vanilla gradually while mixing. Beat in the cooled melted milk chocolate, and beat for another 2-3 minutes until well incorporated and fluffy.
Snickerdoodle Ice Cream
Makes 1 quart.
Adapted From Alton Brown.
2 cups half-and-half
1 cup whipping cream
1 cup minus
2 tablespoons sugar
Adapted From Alton Brown.
2 cups half-and-half
1 cup whipping cream
1 cup minus
2 tablespoons sugar
2 tablespoons peach or apricot preserves
1/2 vanilla bean, split and scraped
1/2 vanilla bean, split and scraped
2 cinnamon sticks
1/4 teaspoon ground cinnamon
Combine all ingredients in a large saucepan and place over medium heat. Bring the mixture just barely to a simmer and remove from the heat. Allow the mixture to cool slightly.
Combine all ingredients in a large saucepan and place over medium heat. Bring the mixture just barely to a simmer and remove from the heat. Allow the mixture to cool slightly.
Pour the mixture into a lidded container and refrigerate mixture overnight.
Freeze mixture in ice cream freezer according to unit's instructions. Once the ice cream is soft serve consistency, spoon the mixture back into a lidded container and let harden in the freezer.
Freeze mixture in ice cream freezer according to unit's instructions. Once the ice cream is soft serve consistency, spoon the mixture back into a lidded container and let harden in the freezer.
Potato, Kale, & Sundried Tomato Pesto Pizza
Recipe is for 1 thin pizza.
Serves 2 people.
Pizza dough (for 1 pizza)
About 1/4 cup Sundried Tomato & Hazelnut Pesto
1/3 cup freshly-grated Parmesan cheese
1 cup shredded Manchego cheese
1 Yukon Gold Potato, sliced very thin
1 - 1 1/2 cups kale, cut into thin ribbons
Preheat oven to about 425 degrees F. Roll out pizza dough thinly. Spread pesto evenly over dough. Top with potato slices, then season with salt and pepper. Sprinkle evenly with Manchego cheese. Top with kale, then with Parmesan cheese. Bake for about 12-15 minutes, or until crust is cooked and slightly golden brown, cheese is melted, and kale is crisped.
Serves 2 people.
Pizza dough (for 1 pizza)
About 1/4 cup Sundried Tomato & Hazelnut Pesto
1/3 cup freshly-grated Parmesan cheese
1 cup shredded Manchego cheese
1 Yukon Gold Potato, sliced very thin
1 - 1 1/2 cups kale, cut into thin ribbons
Preheat oven to about 425 degrees F. Roll out pizza dough thinly. Spread pesto evenly over dough. Top with potato slices, then season with salt and pepper. Sprinkle evenly with Manchego cheese. Top with kale, then with Parmesan cheese. Bake for about 12-15 minutes, or until crust is cooked and slightly golden brown, cheese is melted, and kale is crisped.
Baked Tomato, Basil, and Parmesan Spaghetti
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.
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.
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