Triple Cinnamon Swirl Bread

Yield: 1 loaf

Ingredients

Dough:
• 3 cups all-purpose flour
• 1/2 cup powdered milk
• 1 1/4 teaspoons salt
• 1/2 teaspoon cinnamon
• 3 tablespoons sugar
• 2 1/2 teaspoons yeast
• 4 tablespoons of butter
• 1 cup water
• 1/2 cup cinnamon chips (optional)
Filling:
• 1/4 cup brown sugar
• 1 1/2 teaspoons cinnamon
• 2 teaspoons four
• 1 egg beaten with 1 tablespoon water
Streusel topping:
• 2 tablespoons butter
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1/4 flour

Instructions

1. Preheat oven to 350F.
2. In a large mixing bowl, combine all of the dough ingredients, using mixers or a wooden spoon to mix until the dough begins to come away from the sides of the bowl. Knead with a dough hook, or by hand on a lightly oiled surface. Knead until dough is smooth and silky- about 10 minutes. Add a little bit more flour as needed.
3. Transfer the dough to a lightly oiled bowl cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours until puffy and almost doubled in size.
4. Transfer the dough to a lightly oiled work surface, and shape it into a long, thin rectangle, about 16" x 8". To make the filling, combine the sugar, cinnamon, and flour in a small bowl.
5. Brush the dough with some of the egg/water, and gently press the filling onto the dough. Beginning with a short edge, carefully roll the dough into a log. Pinch the side seam closed and place the log in a lightly greased loaf pan. Cover the pan with lightly oiled plastic wrap, and allow the bread to proof for about 1 hour at room temperature, or until it's about 1" over the rim of the pan.
6. In a small bowl combine the streusel ingredients, using your hands to work the butter into the dry ingredients until crumbly. Brush the loaf with more of the remaining beaten egg, and add the streusel, using your fingers to gently apply it to the dough, being careful not to deflate the loaf.
7. Bake the bread for about 45 minutes. If the loaf is browning too quickly after 30 minutes of baking tent the top of the loaf with foil for the last 15 mins of baking. Let the bread cool in the pan for 5 minutes, then carefully transfer the loaf to a cooling rack. I found tilting the pan to the side and using a butter knife to loosen it helped it pop right out without losing any streusel topping, but a little may fall off in the process.

 

 

Notes

Recipe adapted from: King Arthur's Flour

 

Roasted pumpkin & apple soup with goat’s cheese and bacon

INGREDIENTS

• 1kg pumpkin, peeled, seeds removed, cut into 3cm pieces
• 1 tsp cumin seeds
• 3 tsp chopped sage leaves
• 70ml olive oil
• 2 Granny Smith apples, peeled, cored, cut into 3cm pieces
• 250g rindless free-range bacon rashers, chopped
• 1 onion, chopped
• 3 garlic cloves, crushed
• 1.25L (5 cups) free-range chicken stock
• 120g goat’s cheese
• Lightly toasted pumpkin seeds (pepitas), to serve

METHOD

1. Preheat the oven to 180˚C and line a baking tray with baking paper.
2. Place the pumpkin, cumin, sage and 2 tbs oil in a large bowl and season, then toss to combine. Tip onto the tray, arrange in a single layer and roast for 10-15 minutes. Add apple and cook for a further 10 minutes or until tender.
3. Meanwhile, heat another 2 tsp oil in a frypan over medium heat. Add bacon and cook, stirring, for 5 minutes or until golden. Set aside to drain on paper towel.
4. Heat the remaining 1 tbs oil in the frypan. Add the onion, garlic and a pinch of salt, then cook, stirring, for 3-4 minutes until softened.
5. Transfer to a blender with pumpkin mixture, 2 cups (500ml) stock and half the cheese, then whiz until smooth. Return to pan with remaining 3 cups (750ml) stock. Cook over medium heat for 15-20 minutes until reduced slightly. Season.
6. To serve, sprinkle bacon, seeds and remaining goat’s cheese over soup.

To make this a vegetarian dish simply omit the bacon.

Almond & Fig Clafoutis

Ingredients:

1 cup almond milk
1 cup heavy cream
3/4 cup sugar
1/2 teaspoon orange zest
1/4 teaspoon salt
4 large eggs
1/2 teaspoon almond extract
1 cup almond flour
1/2 cup + 2 tablespoons all purpose flour
6 ripe figs
1/4 cup slivered almonds

*Serve with cream or powdered sugar if desired

Instructions:

Preheat oven to 375 degrees (F). Butter a 10 inch gratin dish, and set aside.

In a blender combine the almond milk, cream, eggs, sugar, almond extract, orange zest, and salt. In two batches add the flours (almond and all purpose), pulsing for about 20 seconds in between additions. Let the batter rest in the blender container for about 10 minutes, then pulse for another 20 seconds. Pour batter into prepared gratin dish, and top with figs (cut side facing up) and almonds. Bake for 40 -45 minutes, or until top is a light golden brown and the custard is just set. Let cool for 5 – 10 minutes before cutting and serving with cream or powdered sugar.

Warm Lentil Salad with Cherries, Pistachios, and Goat Cheese

This salad (as well as this soup) is inspired by the Sprouted Kitchen’s Braised Leeks + Muscovado Lentils. One of the keys to this dish is the hint of cinnamon added near the end – it adds a needed layer of flavor. But too much cinnamon, and you’ll have some kind of lentil brown-betty-buckle, so start with just 1/4 teaspoon and add more as desired. I used tart, fresh cherries here, but sweet or dried would work just as well.

1 onion, sliced into half moons
2 tablespoons butter
1 tablespoon olive oil
salt and pepper
2/3 cup black or green lentils, rinsed
1 tablespoon honey
1 tablespoon vermouth (white wine vinegar or rice vinegar will work also)
1/8-1/2 teaspoon cinnamon (see note)
1 cup cherries, pitted and chopped
1/3 cup pistachios, chopped
2 ounces goat cheese, crumbled

In a 12 inch skillet, melt the butter with the olive oil over medium heat. Sprinkle a good pinch of salt and pepper over the melted butter, then add the sliced onions and cook for 8-10 minutes until onions soften and begin to brown just slightly. Lower the heat to medium-low, and let the onions cook until soft and sweet, stirring occasionally, about 20-30 more minutes.

While the onions are cooking, put the lentils, about 1 1/4 cups water and a pinch of salt in a pot and bring to a gentle boil. Cook until the lentils are cooked through. (Add more water if needed, and cook off any excess water in the end.)

When the lentils are cooked, add them to the pan with the caramelized onions, and add the honey, vermouth, and salt and pepper to taste. Add the cinnamon, starting with 1/8 teaspoon, and adding more if needed (see note). Turn off the heat and add the cherries and pistachios and mix to combine. Sprinkle the goat cheese over the top and serve.

Fresh Peach & Blackberry Bread Pudding

Ingredients:

16 ounces stale baguette (about two loaves) cut into bite sized pieces

4 ounces unsalted butter, melted

3 1/2 cups heavy cream

1/4 cup bourbon

1 1/4 cups granulated sugar

Zest of 1 lemon

6 large eggs

1 teaspoon vanilla extract

2 pints fresh blackberries

2 large peaches, pitted and sliced thin

1/4 cup whole milk for pouring

Instructions:

Preheat the oven to 400 degrees (F). Drizzle the melted butter over the bread cubes, then spread them on a large baking sheet and toast until lightly golden brown on all sides, about 10 minutes. Remove and let cool slightly.

In a small sauce pan bring the cream, sugar, lemon zest, and one pint of the blackberries to a simmer over medium heat, gently mashing the blackberries when they’ve softened. Whisk together the eggs and bourbon in a medium bowl. Slowly whisk the warm milk into the eggs and add the vanilla.

Transfer the bread cubes to a 9 by 15-inch baking dish and top with remaining blackberries & peaches, tossing the mixture with your fingers a few times so the fruit and bread get evenly combined. Pour the custard mixture over the bread/fruit combination and press on the bread to submerge in the custard. Cover with plastic wrap and let the pudding sit in the fridge for at least 6 hours, or over night.

When ready to bake, preheat oven to 350 degrees (F). Remove plastic wrap from the baking dish and drizzle the remaining 1/4 cup of milk over the top of the mixture. Bake for about 45 minutes, or until puffed up slightly and warmed evenly. Let rest at least 5 minutes before serving. This is great with whipped cream and/OR ice cream!

  – Baker by Nature

Peach and Berry Streusel Coffee Cake

Peach and Berry Streusel Coffee Cake

A wonderful dessert, snack, brunch or even breakfast cake. It is not overly sweet and the fruit layer adds great flavor and moistness. Can be made with frozen fruit, as well.

Ingredients

• For the streusel:
• 1/2 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1/4 tsp. salt
• 3 Tbsp. unsalted butter, softened
• For the cake:
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup (4 oz.) unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup sour cream
• 2 tsp. vanilla extract
• 2 fresh or frozen peaches, peeled and sliced
• 1/2 cup fresh or frozen raspberries
• 1/2 cup fresh or frozen blackberries

Instructions

1. Preheat the oven to 325° F. Grease an 8 or 9-inch springform pan and line the bottom with a round of parchment paper.
2. Make the streusel: In a small bowl, combine the flour, brown sugar and salt. Using your fingers, add the butter and mix until combined. Press the mixture into clumps. Set aside.
3. For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl or the bowl of a stand mixer, beat the butter and sugar at medium-high speed until light, about 3 minutes. Beat in the eggs one at a time. Beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until combined.
4. Spread about two-thirds of the batter in the prepared pan. Place a layer of peaches onto the batter and the sprinkle the top with the raspberries and blackberries. Top with the remaining batter. Scatter the streusel on top.
5. Bake the cake for 1 hour and 20-30 minutes, or until a toothpick inserted in the center comes out clean. Check 15 minutes before end time and cover loosely with foil if necessary, to prevent over-browning of streusel.
6. Transfer cake in pan to a rack and cool for 30 minutes, then remove the outer ring and let the cake cool completely before serving.

Prep time: 15 min | Cook time: 1 hour 30 min | Total time: 1 hour 45 minutes

Number of servings (yield): 12

Adapted from a Food & Wine recipe

Peach Marmalade

 

A beautiful and delicious way to preserve summer peaches. The added orange and maraschino cherries and juice create a flavor profile like marmalade, only sweeter. Great on toast or try it on top of vanilla ice cream! 

Ingredients

• 1 large naval orange
• 1/2 cup water
• 4 1/2 cups white sugar
• 4 cups peeled, chopped (for a smoother jam) or sliced (for a chunkier jam) peaches
• 1/3 cup maraschino cherry juice
• Whole maraschino cherries

Instructions

1. Cut the whole naval orange (skin and all, but removing any seeds) into about 8 pieces and pop into a food processor. Process until reduced to smaller pieces (as chunky or fine as you like.) Place into a large, heavy bottom pot (5-quart size is perfect). Add the 1/2 cup of water and set over medium heat on the stove top. Bring to a simmer, stirring occasionally. Reduce heat to low and simmer until the peel is tender, about 20 minutes.
2. To the same pot, add the sugar, prepared peaches and maraschino cherry juice. Stir the mixture thoroughly. Increase heat to medium and continue stirring regularly until the sugar is melted and the mixture comes to a boil.
3. Cook uncovered, at a good simmer (medium heat), until the marmalade thickens and the peaches are translucent, about 30 minutes or until it reaches 220° F. **Warning: Stir very frequently, especially near the end of the cooking time, as it can scorch if left without stirring for too long.
4. Remove from heat and ladle into prepared jars, leaving about inch of headspace. Place 2-4 (depending on the size of jars you are using) whole maraschino cherries into the jars, using a spoon to push them down into the jam. If necessary, top up jars with additional jam to within 1/4 inch of top. Cover with lids and rings. Process in a hot water bath for 10 minutes or alternately, refrigerate to use within 3-4 weeks.

Prep time: 15 min | Cook time: 40 min | Total time: 55 minutes

Number of servings (yield): 4

Simple Red Skin Potato Soup

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

 ✿For Garnish✿
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Blueberry Crumble Cream Pie

Ingredients 

• 1 (9") pie crust dough
For the Cake:
• 1 cup sugar 
• 1/2 cup flour
• 1/2 cup sour cream
• 2 eggs
• 1/2 tsp vanilla
• 2 cups fresh blueberries
For the Crumble:
• 4 tbsp butter, melted
• 1/2 cup brown sugar
• 1/4 cup flour
• 3/4 cup quick oats

Instructions

1. Preheat oven to 450 degrees F.
2. Place your pie dough into a 9" pie pan and prick the dough several times with a fork. Bake for 9-10 minutes or until the edges are lightly golden brown. Remove from oven, reduce heat to 350 degrees F.
For the Cake:
3. In a medium bowl whisk together the sugar, flour, sour cream, eggs and vanilla until smooth. Gently fold in the blueberries. Pour into the pie shell.
For the Crumble:
4. In a medium bowl combine the melted butter, brown sugar, flour and oats. Mix until combined, sprinkle evenly over the cake mix.
5. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.*
6. Let cool on wire rack. Serve slightly warm with a scoop of vanilla ice cream! Enjoy!

Toasted Coconut and Zucchini Bread

 

Yield: One 9x5 inch loaf

A healthier quick bread recipe with toasted coconut, coconut oil and fresh zucchini.

Ingredients

• 1 1/2 cups (130 grams) sweetened flaked coconut
• 1 cup (170 grams) grated zucchini
• 2 large eggs
• 3/4 cup (175 ml) whole milk
• 1 teaspoon vanilla
• 1/4 cup (55 grams) coconut oil, melted and cooled slightly
• 2 1/2 cup (300 grams) all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• 1 cup (213 grams) brown sugar

 
 

Instructions

1. Preheat oven to 350 degrees F. Grease and flour a 9x5-inch loaf pan and line with parchment paper.
2. Spread the flaked coconut on a sheet pan and place in the oven under the broiler. Stir every 1-2 minutes, watching it carefully. When it is fully toasted, set aside to cool completely.
3. Wrap the zucchini in a towel or strong paper towel and squeeze to remove excess liquid.
4. In a small bowl, combine the eggs, milk, vanilla and melted coconut oil.
5. In a large bowl, combine the flour, salt, baking powder, cinnamon, sugar, and toasted coconut. Add the liquid ingredient and stir until only a few streaks of the dry ingredients remain. Add the zucchini and stir until combined. Do not overmix.
6. Pour batter into the prepared loaf pan and bake until golden and a toothpick inserted into the center comes out with a few moist crumbs, about 35-45 minutes. Let cool completely before serving.
7. Store in an airtight container at room temperature for several days.

Recipe adapted from Smitten Kitchen

 

Creamy Caprese Quinoa Bake

Cook Time: 15 minutes

Total Time: 25 minutes

Serving Size: 3-4

Ingredients

• 2 cups cooked quinoa
• 1 cup of your favorite pasta sauce
• 2 tablespoon tomato paste
• 1/3 cup heavy cream
• 1/3 cup parmesan cheese
• 1 cup (OR MORE... :) mozzarella, divided
• 1/2-1 cup grape tomatoes, halved
• 1 large bunch fresh basil, cut into ribbons
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 350 degrees F.
2. Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.
3. Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
4. Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.

 Is a good way to ease into the week...
Oh, and so is cheese, lots & lots & lots of cheese...!!! ENJOY!

 

 _________________________________________________



Quinoa Grain Quinoa, a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family. 'Wikipedia'

Burrata with White Wine and Garlic Sautéed Tomatoes

 serves 4-6

• 1 baguette
• 1 teaspoon extra virgin olive oil, plus more for drizzling on bread
• 3 tomatoes, diced
• 2 cloves garlic, minced
• 1/4 cup pinot grigio
• pinch salt and fresh ground pepper
• 8 ounces burrata, room temperature
• 1 tablespoon fresh chopped basil

Notes: Burrata can be found at most specialty grocery stores but make sure it’s fresh.

1. Slice the baguette into 1-inch slices and place on a baking sheet. Lightly drizzle the baguette slices with olive oil. Place under the broiler and toast until lightly golden. Flip and toast the other side until lightly golden. Remove from the oven and set aside.

2. Heat oil in a saute pan over medium heat. Add tomatoes,garlic, wine, salt, and pepper. Bring to a simmer and simmer until wine is reduced by half, about 8 to 10 minutes.

3. Place the burrata on a plate or large low-rimmed bowl. Pour sauteed tomatoes over the cheese and garnish with basil. Serve with toasted baguette slices. Spoon cheese and sauteed tomatoes over a baguette slice and enjoy.

 

Slice the baguette into 1-inch slices and place on a baking sheet. Lightly drizzle the baguette slices with olive oil. Place under the broiler and toast until lightly golden. Flip and toast the other side until lightly golden. Remove from the oven and set aside.




Heat oil in a saute pan over medium heat. Add tomatoes,garlic, wine, salt, and pepper. Bring to a simmer and simmer until wine is reduced by half, about 8 to 10 minutes.



Place the burrata on a plate or large low-rimmed bowl. Pour sauteed tomatoes over the cheese and garnish with basil. Serve with toasted baguette slices.



Spoon cheese and sauteed tomatoes over a baguette slice and enjoy!!!

One-Pan Pasta

I am here to tell you about a recipe for pasta that you cook in one pan. One pan, people! Dried noodles, sauce ingredients, water—they all get thrown into a big pan and boiled for less than 10 minutes. You end up with a totally delicious dinner, and a party trick.




I know this recipe is making the rounds. I would even bet that it is blowing up in Pinterest (is it?). I imagine that anyone who saw this in Martha Stewart Living this month knew they needed to try it. It is such a simple idea that I am surprised we haven’t all been doing this the whole time.

I like the recipe because it allows you to get dinner on the table in less than 20 minutes. It is also fun for the cook. That first time you make it you wonder if it will all come together. Is this even possible? Then, the noodles begin to soften, the liquid reduces into a creamy sauce, and you know you’ve got a winner. The real brilliance of the recipe is that by cooking the noodles with the sauce, they absorb so much more flavor than a pot of salted water could ever provide.



Salt is your friend in this dish, don’t skimp! You need a big skillet, big enough for the linguine to lie flat across the bottom.

One-Pan Pasta (adapted slightly from Martha Stewart Living)

• 12 ounces linguine
• 12 ounces cherry or grape tomatoes, halved or quartered if large
• 1 onion, thinly sliced (about 2 cups)
• 6 cloves garlic, thinly sliced
• 1/2- 3/4 teaspoon red-pepper flakes
• 2 sprigs basil, plus torn leaves for garnish
• 2-3 tablespoons extra-virgin olive oil, plus more for serving
• kosher salt and freshly ground pepper
• 4 1/2 cups water
• Lots of freshly grated Parmesan cheese, for serving

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons kosher salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Fresh Peach, Blueberry + Basil Crisp

Yield: serves 2-4
Total Time: 45 minutes

Ingredients:

4 ripe peaches, peeled and cubed
1 pint of blueberries
8 fresh basil leaves, chopped
1 1/2 tablespoons granulated sugar
1 tablespoon all purpose flour
1/4 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup loosely packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 teaspoon salt
6 tablespoons softened butter
ice cream for serving

Directions:

Preheat oven to 375 degrees F.
In a 9x9 baking dish, mix peaches, blueberries and basil with sugar, flour and salt. Toss well and set aside.
In a large bowl, whisk together oats, brown sugar, flour, cinnamon and salt. Use your fingers to add in the softened butter, crumbling it together until it's evenly distributed. Sprinkle the crisp over the peaches and berries. Bake for 25-30 minutes, until crisp is golden and fruit is bubbly.
Serve immediately with ice cream and more fresh basil if desired.

[adapted from my balsamic blueberry crisp]

Grilled Herb Pizza

Grilling pizza adds a delicious char and smokey flavor that kicks up an otherwise traditional pie.

For this pizza I replaced the tomato sauce with sliced tomatoes. I used one cheese, a smokey provolone, and then kept the toppings simple as well, opting only for onions and then two herbs: rosemary and oregano. This simple pizza lets each ingredient shine. The sweetness and floral notes in the tomatoes and herbs respectively play off of the smokiness from grilling the pizza.

Grilled Herb Pizza

Difficulty: Intermediate
Yield: 2, 12″ pizzas
Prep Time:  20 minutes
Rising Time: 10-30 minutes
Cooking Time: 1o minutes

Tools:
Rolling pin
Grill
Pizza Peel
Ingredients:
1 lb pizza dough, recipe below

1 tomato, sliced
8 oz. Provolone cheese
4 oz. onion, sliced
1 tsp. rosemary leaves, finely chopped
1/4 tsp. oregano leaves, finely chopped
Salt & pepper to taste
Oil
Instructions:
1. Prepare the pizza dough according to the instructions.
2. Prepare the grill, heating it about 30 minutes before you plan to grill the pizzas.
3. Divide the dough into two portions. Roll out each portion of the the pizza dough to  12″ circle.
4. Lightly oil the top of the dough.
5. Place the tomato slices on top of each pizza. Sprinkle the cheese, onion slices, and herbs on top. Season with salt and pepper.
6. Slide the pizza onto an oiled grill grate and grill over high heat, covered, for 8 to 10 minutes until the dough has puffed up and began to brown; the cheese should also be melted and bubbly around the edges.
7. Remove from the grill and serve immediately.

Pizza Dough: While pizza dough requires an initial rising like most breads, the second rising isn’t necessary as pizza is cooking at incredibly high heat, which will speed up the second rising process, essentially combining the second rise and the baking step together. Add your favorite herbs, seasonings, or flavorings to this dough to make it unique!

Pizza Dough

Adapted from a Jeff Hertzberg, M.D. and Zoe Francois recipe.
Difficulty: Intermediate
Yield: 4 lbs. pizza dough
Prep Time:  20 minutes
Rising Time: 2 hours

Tools:
Large Proofing Tub
Spoon
Ingredients:
1 tbsp. active yeast
3 1/2 cup warm water (105-115°F)
1 lb 14 oz. all-pupose flour
2 oz. oat flour
3 oz. kamut flour
4 oz. whole-wheat flour
1 oz. honey
1 tbsp. salt

Oil
Instructions:
1. Dissolve the the yeast in the warm water.
3. Add the flours, honey, and salt. Mix together until a dough forms and all dry patches are gone. The dough should be sticky but not wet. If needed, add a little more flour.
4. Liberally oil the outside of the dough and place in a covered bowl or proofing tub at room temperature until it has doubled in volume about 2 hours.
5. Once doubled in volume, the dough is ready to use. You can also refrigerate the dough and use it over the next two weeks.

Fresh Strawberry Mint Lemonade

Fresh Strawberry Mint Lemonade

Yield: makes about 4 cups
Total Time: 30 minutes

Ingredients:

2/3 cup granulated sugar
2/3 cup water
1 1/2 cups fresh lemon juice
1 1/2 cups sliced strawberries
1/3 cup fresh mint leaves

Directions:

Combine sugar and water in a small saucepan and heat over medium heat to make a simple syrup. Whisk for a minute or two until sugar dissolves, then once mixture combines to a boil, turn off heat and set in the fridge to cool for about 10 minutes.
Add strawberries and mint to a blender, pureeing until liquified. Add in lemon juice and simple syrup, pureeing until combined. At this point you can choose to keep the mixture thick with the fruit puree, strain half of it to lighten it a bit or strain all of it to remove the strawberry pulp. It's up to you! Pour mixture into a pitcher and stick in the fridge for 20 minutes until cold. Serve over ice.

Blessings to: HowSweetItIs

Soft Cheese Bread: Two Ways...

Delicious, soft cheese bread that can be filled with different cheese fillings. If you’re measuring your flour in cups, hold back 1 cup to add as needed. If you need to visualize the shaping process, it’s very similar to Estonian Kringle bread, so if you search for that, you should be able to find some photos that demonstrate.
This bread freezes beautifully. You can freeze it whole, or slice it and then freeze, so you can grab a couple of slices whenever you like.

Ingredients

• 794 grams (28 oz / 6 1/2 cups) unbleached bread flour (can use all purpose, if that’s all you have)
• 2 tsp. fine salt or 1 Tbsp. coarse kosher salt
• 5 Tbsp. white or brown sugar (or 3 1/2 Tbsp. honey or agave nectar)
• 1 cup lukewarm water, about 95° F. (for even softer bread, use 1 cup water leftover from boiling potatoes, cooled)
• 1 cup plus 2 Tbsp. lukewarm buttermilk or milk
• 1 1/2 Tbsp. instant yeast
• 1/4 cup melted, unsalted butter or vegetable oil
• Filling:
• Cheddar and Herb
• 2 cups shredded, sharp cheddar cheese
• 1/4 cup minced herbs (parsley and chives are good choices)
• Parmesan, Garlic and Herb
• 1 1/2 cups freshly grated Parmesan
• 1/2 tsp. garlic powder (or about 2 tsp. minced fresh)
• 1/4 cup minced herbs (parsley works well)
• 1/4 cup butter, at room temperature

Instructions

1. In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you’re using honey or agave, add with the liquid ingredients instead.
2. In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
3. Continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
4. Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it’s easy to see when it’s doubled by the markings).
5. Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
6. Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
7. For the Cheddar and Herb Bread: spread shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
8. For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
9. Grease two 8-inch by 4-inch loaf pans and set aside.
10. Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
11. Preheat oven to 350° F. Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil, to prevent the top from over-browning. Bread should reach about 185° F. internal temperature in the centre.
12. Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing.

Prep time: 20 min | Cook time: 50 min | Total time: 4 hours

Number of servings (yield): 2 loaves

 Adapted from Peter Reinhart’s Artisan Bread Every Day

Date & Walnut Zucchini Loaf

Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

 

Serves: 16

Toasting the walnuts really enhances their flavour. I toss mine on a baking sheet while the oven is preheating – check them and shake the pan every few minutes, removing them when toasty and aromatic.

Ingredients

• 3 cups (lightly packed) grated zucchini
• 3 eggs
• 1 cup vegetable oil
• 1 tsp vanilla extract
• 3½ cups flour
• 1½ cups sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 tbsp cinnamon
• 1 cup chopped walnuts (preferably toasted, see note above)
• 1 cup chopped dates
• ⅓ cup chocolate chips, optional (use ⅓ cup for a few token morsels, or up to 1 cup if you want a stronger chocolate presence…)

Instructions

1. Preheat oven 350 degrees F. Prepare two 1.5 quart (1.5 L) loaf pans by lining with parchment paper or greasing well.
2. In a large bowl, combine zucchini, eggs, oil and vanilla.
3. In a separate bowl, whisk together flour, sugar, baking soda, baking powder, salt and cinnamon. Add to zucchini mixture and stir until just incorporated – don’t overmix or the loaves will be tough. Gently fold in walnuts, dates and chocolate chips.
4. Divide batter between two loaf pans. Bake for about 60 minutes, or until top is golden brown and springs back when gently pressed in the centre (a toothpick tester will come out with just a few moist crumbs attached).

Blessings to: Foodess

Gourmet Pesto Sauce

The origins of pesto are somehow uncertain but some historical letters found in the archives of Genoa (Liguria) mention a dressing called "battuto d'aglio" (literally battered garlic) back in the 1600's. Basil has been known to all the Mediterranean people since the age of the Romans, probably originating from the northern coasts of Africa. 

Minutes to Prepare: 30

Number of Servings: 48

Ingredients

2 cups fresh basil leaves3 cloves garlic1/2 cup pine nuts1 cup parsley1/2 cup freshly grated parmesan cheese1/2 tsp course salt1/2 tsp fresh ground pepper1/2 cup extra virgin olive oil

Directions

Preparation
Combine and purée all ingredients in a blender or food processor. Add additional olive oil to thin sauce as desired. Serve with lightly buttered, freshly cooked pasta.

Storing
Put sauce into jars, pour a light film of oil on top, and cover with lids. Leave a small space between the top of the oil and the lids if the jars are to be frozen. Refrigerate up to 2 months, or freeze up to 1 year.

Notes
Pesto, also makes a great spread for your favorite breads and crackers. Add ground beef or sausage and use it as a spaghetti or pasta sauce. Next time you bake a pizza replace the red sauce with pesto and enjoy.

In addition to using as a sauce for pasta, this may be spread on broiled meats or chicken, added to soups for extra flavor, or used as a seasoning for salad dressing. A little may be combined with mayonnaise for a vegetable dip; or serve over steamed fresh vegetables or new potatoes.

Number of Servings: 48

  
........Enjoy the blessings!! 

........נהנים מהברכות!

Cyndi Maria~ Heart for Yeshua

EASY to Make Protein Pancakes (No Oats or Flour, Gluten-Free)

For those looking to cut gluten from their diet, or grains as a whole, and still crave pancakes in the morning, this creative solution might just hit the spot….
Note: replace “pan spray” with real butter or coconut oil….

 Related GreenMedInfo.com Research: Wheat & Gluten Research

Homemade Organic Butter

Making butter is… like moving a hot knife through butter: simple, smooth, and very, very easy. If you haven’t done this yet, go out today and buy a pint of heavy cream, and then spend 10 minutes to make your own butter. It’s incredibly simple to do, and it tastes wonderful! 

Number of Servings: 48

Ingredients:

• Organic Heavy Cream -- 2 Quarts
• Himalayan Pink Salt  (Optional)

Directions:

• Leave the cream out for a bit so that it warms to 50F or so.

• Pour the cream into the mixer with a whisk attachment. Put a cover over the mixer, so you don’t splatter cream all over your kitchen. Alternatively, you can pour the cream into a jar you can shake. (This will take longer, but your arms will get a good workout, and you can make it a family project.)

• Mix on medium-high for 5-7 minutes. For once in your life, you get to over-whip cream! When the butter has separated from the liquid, you’re done mixing.

• Strain the butter into a bowl, making sure all the liquid runs out. Then set aside the liquid. (That liquid is homemade, fresh buttermilk!)

• Rinse the butter with water to remove any excess liquid.

• Knead the butter with a spatula to bring together the curds. This doesn’t take long – a minute or two. If you want to salt your butter, now is a good time. (We prefer to have unsalted butter, which gives us more salt control when cooking.)

Note:
Save the butter in a sealed glass container in the fridge, and use the fresh buttermilk for pancakes or homemade biscuits!

Gouda Cheese Fondue with Herbed Crostini

Ingredients

Fondue:
• 1 lb. Gouda, cubed
• 2 cloves garlic
• 1 cup white wine
• ¼ cup cornstarch, enough to coat the cheese
• ½ cup fresh tomatoes, diced
• 2 tablespoons fresh basil, julienned
• Kosher or sea salt and cracked black pepper to taste
• Grated nutmeg to taste
• Shot of Tabasco
• 2 tablespoons Kirsch or Sherry

Crostini:
• ½ sourdough baguette
• ¼ stick butter
• ½ teaspoon granulated garlic
• Fresh herbs of choice (basil, oregano, sage, rosemary)

Preparation

Fondue:
Smash the garlic cloves and rub inside of heavy saucepan; then discard the garlic.
Put saucepan on the stovetop over medium heat and add the white wine, scraping with a wooden spoon to dissolve the garlic residue. Toss the Gouda cubes in a small bowl with cornstarch, add the cheese to the saucepan and melt; stir to prevent scorching. When melted, add the tomato, basil, Kirsch or Sherry, nutmeg and Tabasco. Adjust seasoning to taste and serve with crostini.

Crostini:
Slice sourdough baguette into ¼-inch slices. Melt butter, granulated garlic and herbs, then brush or drizzle on the bread slices. Bake at 350°F for approximately 15-20 minutes, turning over once, until golden brown.

 

Veggie Roll - Fresh Bread

Serves: 4-6
Ingredients Used: 
breadcrumbs, Butter, feta, filo pastry, Flat-Leaf Parsley, Free-range eggs, Garlic, nutmeg, Olive Oil, Pine Nuts, poppy seeds, ricotta, Scallions, Spinach, Spring Onions

INGREDIENTS

• 1 tablespoon olive oil
• 2 cloves of garlic, crushed
• 6 spring onions (scallions), trimmed and sliced
• 1 bunch spinach washed and roughly chopped
• 1/3 cup (50g) pine nuts
• 1 cup (200g) crumbled feta
• 1 cup (200g) fresh ricotta
• 1/4 teaspoons freshly grated nutmeg
• 2 free-range eggs, lightly beaten
• Handful flat-leaf parsley, finely chopped
• 1.5 cups (105g) fresh breadcrumbs
• 375g filo pastry
• 150g butter, melted
• 1 free-range egg yolk mixed with a little milk
• Handful poppy seeds
• Good quality Tzatziki or tomato relish

METHOD

1. Preheat the oven to 180˚C fan-forced.
2. Heat the olive oil in a medium-sized saucepan over medium heat, add the garlic and spring onion and cook gently for 5 minutes. Add the spinach, then cover and cook for 2-3 minutes until wilted. Drain and set aside to cool, then squeeze out any excess liquid.
3. Place the pine nuts in a dry frying-pan and toast over low-medium heat for 5 minutes or until lightly golden ~ don’t take your eyes off them as they can burn very quickly.
4. Combine the cheeses, nutmeg and egg in a large mixing bowl. Stir in the spinach, parsley, pine nuts and breadcrumbs.
5. Place one sheet of filo pastry on a clean worktop and brush with a little melted butter. Place another sheet on top and brush with butter to give you a stack of three sheets.
6. Spoon a few tablespoons of the filling evenly along the long edge of pastry closest to you, leaving a 4-5 cm gap at each end. Roll up the pastry and filling to from a sausage shape, tucking the sides in as you go. Brush the sausage liberally with the egg wash. Repeat with the remaining filling and pastry.
7. Place one filo sausage in the middle of a greased round baking tray and form it gently into a spiral. Take the next filo sausage and join it end-to-end with the first, coiling it around. Continue with the remaining pieces to form a large spiral brushing with egg wash as you go to seal it all together. Sprinkle with poppy seeds, then bake for 30-35 minutes or until golden brown all over.
8. Serve with Tzatziki or tomato relish.

Butternut squash soup with chickpeas, collard greens sprouts and cumin

Ingredients:
1,5 kg butternut squash, seeded, peeled and diced
200 g onion, peeled and cut into pieces
350 g turnips, peeled and cut into pieces
2 tbs olive oil
1 tsp cumin + to sprinkle
100 g dried chickpeas
A few collard greens sprouts (the tips)
1 gralic clove chopped
Olive oil
Salt to taste

Preparation:
*The night before put the chickpeas inside a bowl with cold water to soak.
*Cook the chickpeas for 30 m to 1 hour until tender (it depends on the quality of the chickpeas). Season with salt only at the last minute of cooking.
*Cook the sprouts, they only need about 10 minutes, you can cook them in the same pan with the cickpeas when they are almost tender. Drain but keep the water to add to the soup later.
*In a heavy bottomed pan put the olive oil and take to the heat, add the onion and cook until translucent, sprinkle with the cumin, give it a stir and add the remaining vegetables. Pour some  water, just enough to cover the veggies.
*Cook until tender, season with salt and blitz the soup. Add the  chickpeas/sprouts water until the soup becomes smooth and velvety. You can add a bit of simple water if you think it needs it.
*Heat a bit of olive oil in a saucepan and sautée the garlic for a few seconds, add the chickpeas and sprouts and stir just to blend the flavors. Remove from the heat.

*Serve the soup with the chickpea/sprout mixture on top and sprinkle with cumin.

 

Blessings to: pratos&travessas

Mini Cauliflower Pizza Crusts

Ingredients:
Makes 12 mini pizzas:

1 large head cauliflower (about 4 cups shredded)
2 large eggs
3 cups shredded mozzarella cheese
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons garlic powder
1 cup pizza sauce
12 fresh basil leaves
1 tomato, sliced into 12 rounds
1/4 cup finely shredded Parmesan cheese

Directions:
Using a box grater or a food processor, shred cauliflower into crumbles. Reserve 4 cups; store the remainder in the fridge or freezer for future pizzas.

Cook cauliflower in microwave in a large microwave-safe bowl for 8 minutes. Allow to cool 10 minutes.

Add eggs, 2 cups shredded mozzarella cheese, oregano, basil and garlic powder and stir to combine. Preheat oven to 450 degrees F.

Lightly grease 2 baking sheets (or pizza pans); divide mixture into 12 balls. Place balls on sheets and pat each into a thin round about 4 inches wide. Bake in oven 15 minutes until golden brown (the edges might be charred; this is OK).

Remove sheets from oven and heat broiler. Top each mini crust with pizza sauce, basil leaves, remaining mozzarella and Parmesan cheeses and tomato slices.

Broil pizzas until cheese is melted and tomatoes are slightly roasted, about 5 minutes. Remove from oven and let cool 5 minutes before serving.