Tuesday, July 22, 2014

....is Granola & Yogurt


There's a lot of premade Granola out there, in addition to the first 3/5 ingredients being types of sugar I can't pronounce half of the ingredients listed on the nutrition label. What is thiamine hydrochloride, niacinamide, d-calcium pantothenate or pyridoxine hydrochloride? (Google tells me they're vitamins but they don't sound like they would taste very good.)

I set out to make my own granola with just a few basic ingredients. I've started to keep an assortment of nuts and dried berries in the pantry to easily create a weeks' worth (or more!) of granola at a time. It's made for a quick snack or an easy breakfast. My new favorite breakfast is granola mixed into plain greek yogurt with some fresh blueberries and figs & a drizzle of honey.

Monday, July 21, 2014

....is Huevos Rancheros Reprise


When I haven't been to the grocery store in a while I start to play the dinner game 'what's in the fridge?' (this happens frequently, see couscous, pizza, vegetables, salad and a special cabin edition). I almost always have eggs, flour and butter (necessities of baking). Ususally this results in biscuits and eggs sandwiches, on this lucky occasion I had tortillas and an assorment of produce that needed to be used before it wilted. I've previously posted a recipe for Huevos Rancheros, but it's been a while and every version is a little different. Try it for breakfast, dinner or make a huevos rancheros bar with company and let everyone build their own!

Friday, July 18, 2014

....is Green & White Pizza


Another wonderful recipe on the best pizza dough recipe I've found yet. 
The key to a good pizza crust:
Let is rest in the fridge, in plastic wrap, for at least two hours.
Press & toss it into shape, a rolling pin will smush out the chewiness.
A hot hot hot pizza stone, in the oven for at least an hour while it preheats.


Wednesday, July 16, 2014

....is Spaghetti & Asparagus


Here's a summer pasta recipe that's quick and delicious. I poached my first egg almost a year ago and I keep finding new ways to use this culinary trick. I really enjoy it with pasta and in this case the poached egg yolk blends with the olive oil and balsamic vinegar to create a rich coating for the noodles. (I also love to top Pasta Carbonara with a poached egg, in case the bacon isn't rich enough.) I like my asparagus blanched so it retains just enough crunch and doesn't change to a sickly green color. Rather than use a second pot I drain the pasta directly over sliced asparagus and it cooks just the right amount. It's a simple meal that comes together in no time at all. 

Tuesday, July 15, 2014

....is Peanut Butter & Bacon Cookies


A few weeks ago our long time family friends, Mr. & Mrs. H and a number of others, helped my mom with her yard. A lot of people put in a lot of hours and I know it meant a lot to her. As a thank you she wanted to make cookies for the family so I offered my baking services. She told me Mr. H's favorite cookie was peanut butter chocolate chip and he loved bacon, I found this Food Network recipe and made a few alteration. I used the rendered bacon fat but no bacon pieces in the cookie because  they tend to get soggy when baked. I candied the cooked bacon before using it as a topping on the cookie so it would stay crisp and protect it from burning. (And I didn't have enough peanut butter so I had to do half almond butter as well.) There is a lot going on in this cookie, if I make them again I would be inclined to make them with only two of the three key flavors, I think it would simplify the cookie for the better. They were rich and delicious but one less ingredients would have helped the flavors blend together better.

Thanks again to everyone that helped my mom, the yard looks so much better!
(If you didn't get a cookie I take requests but for take out only, I'm not set up for delivery.)

Monday, July 14, 2014

....is an Open Faced Meatball Sandwhich


Today's post is not much of a recipe, instead it's another way to use the Meatball recipe I enjoy so much. (It's also about better pictures for this delicious dish.) My favorite way to eat meatballs is an open faced sandwhich. The Dutch Oven Bread I make is ususally stiry enough to stay intact while the meatball is being eaten. I like to serve it rolled in alittle bit of sauce, sprinkled with parmesan and sometimes with a side salad. This is a great way to eat them straight out of the oven or I like to make a double batch and use them for lunches throughout the week.  Enjoy!


Happy Cooking!

Friday, July 11, 2014

....is a Big Dutch Baby


The Big Dutch Baby is a wonderful morning treat, it's incredibly easy to make and pops up like magic in the oven. I've made a Pear Dutch Baby before but I decided to try a slightly different recipe this time. I also added apples to the new recipe. 

The Dutch Baby is a large eggy pancake with a crisp crust. The batter doesn't have any sugar so the fruit adds a little sweetness. It is usually dusted with powdered sugar and, in this case, a drizzle of honey. It's a quick, delicious, easy to fix breakfast with basic baking ingredients. The batter can be used without fruit or with whatever fruit you have available. Enjoy!

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