I may have another one of these recipes on the site but I’m gonna erase that one cuz this ones great. Its a mixture of a couple recipes I found.
serving size: 1 loaf
- 1/2 C. Yogurt
- 1 – 2 Bananas
- 1 Egg
- 1/3 C. Butter
- 1 tsp vanilla extract
- 1.5 C. Flour
- 1/2 – 3/4 C. Brown Sugar (somewhere in between these two measurements)
- 3/4 tsp. Baking Soda
- Nuts (mmmm pecans for us… as many as you like)
- Cinnamon (I pile this on but you do what you like)
- pinch Cardamom
- Set oven for 350 degrees.
- Mix wet ingredients together in a large bowl
- Mix dry ingredients together in a smaller bowl
- Combine dry into wet and mix until well combined and cook for 50min.
Made these for the little ones pre-birthday celebration with Grammie. Came out so good I had to write it down to remember about the brilliance of this Magnolia Bakery recipe! (No wonder there was a line around the block). Original recipe from NYT here. (I made it into a half batch because nobody needs 24 cupcakes…. which is why some of the measurements are weird looking)
serving size: 12 Cupcakes
- 1/2 C. Unsalted Butter, left on the counter till softened.
- 1/2 C. plus 1/8 C. All Purpose Flour
- 3/4 C. Self Rising Flower
- 1/2 C. Milk
- 1/2 tsp. Vanilla Extract
- 1 C. Sugar
- 3/4 C. plus 1/4 C. Yogurt
- 2 Large Eggs
1.Oven to 350 degrees. Put the cupcake papers in the tin.
2. Mix the flours in a small bowl. Mix the milk and vanilla in another small bowl.
3. In the kitchen aid mixer, cream the butter on medium speed until smooth. Add the sugar gradually and beat for 3 min-ish or until fluffy. Add eggs one at a time and beat well after each one. Gradually alternate adding the flour mix and the milk mix while the mixer is running. Spoon butter into muffin tins.
4. Cupcakes are ready when they spring back when you lightly touch them – 20 – 22 min.
<Picture to come!>
This one is my first attempt at a chowder (which is ridiculous given that we live in a fishing town). Its a mix of lots of recipes that I’ve read and I’m sure I’ll update as I make this more often this summer but we had this version tonight and it was really… really…. good.
+++ servings 4 – 6 +++
- 5 or 6 small Potatoes (we used a mix of sweet potatoes and purple potatoes)
- 1 small Sweet Onion, minced
- 1 Garlic Clove, minced
- A couple Tablespoons of Butter
- 1/4 C Flour
- 2 Cups Chicken Stock (more if you need to thin it out)
- 1 Cup Half & Half (more if you like that kind of thing)
- Dash Lemon Thyme (because I don’t like regular Thyme)
- 1 Bay Leaf
- Salt & Pepper to taste
- A bunch of Frozen Corn (however much you like)
- Cooked Clams, chopped up small (no bellies). (We used about 20 leftover steamers)
- Scallions on top
- In a pan that isn’t the one you’re going to cook the soup in, heat up water to boiling. Throw in the potatoes and cook for 5 minutes. Drain and run water over them to cool them. Set aside
- In the mean time, saute the onion and garlic in the butter in the bottom of your soup pot.
- When they’re good and translucent, (about 5 min) add in the flour and stir around.
- Add in Broth, Half & Half, the cooled Potatoes, Thyme, Bay Leaf, Frozen Corn & Chopped Clams.
- Cook for 20 min or so or until it all comes together. Salt & Pepper to taste.
- Serve with some scallions on the top (unless you have children who will cry their faces off and never touch the soup because of those tiny evil beings floating in their dinner)
We’re doing a whole lot of vegetarian lately. This is a family faaaavorite. (recipe ingredient amounts altered on 4/12/17)
- 1 Head Cauliflower
- 2 T Olive Oil
- 1/2 tsp cumin
- 1/2 tsp Garlic Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Kosher Salt
- Pepper (to taste)
- Turn your oven to 425 degrees.
- Cut up the Cauliflower into bite sized pieces. Try to keep them all around the same size so they cook evenly.
- Put into a bowl and toss with Olive Oil, Cumin, Garlic Powder, Paprika, Salt and Pepper.
- Spread out Cauliflower onto a baking sheet and cook for 30 min. You should flip them a couple times… every 10 minutes or so.
- From here you can customize. Any simple cabbage slaw works well. Also saaaauce. (directions below)
Sauce ingredients: (updated 4/22/17)
- 1/4 Cup Yogurt
- 1/8 Cup Mayo
- 1/2 Lime – juice and zest
- 1/4 tsp Cumin
- 1/4 tsp coriander
- 1/4 tsp dill
- Dash Garlic Powder
- A dash of Hot Pepper or Siracha (We use 1/4 tsp Aleppo Peppers)
- Dash Paprika
- Pickles (chopped tiny) to taste
- Salt/ Pepper
Combine yogurt and mayo and whisk in lime juice. Add the rest of the ingredients and Salt and pepper to taste. I think it tastes best when you make it ahead but do what you gotta do.
Every year I search for these recipes and can never remember which ones I like to use so here they are! All nice and together in one place. (Oh and thats Hogwarts above)
Put 1/2 Cup White Granulated Sugar in shallow pan (we use a small frying pan). Turn on medium heat and when it starts to melt, stir with wooden spoon and then shut heat off. Use quickly. If it hardens, you can turn heat on slowly to get it back to being workable. Watch the heat because it could burn.
- 3 Egg Whites (1/2 Cup of Lucerne egg whites in a carton)
- 1/2 teaspoon of Cream of tartar
- 1 lb box of Confectioners Sugar
- 1/4 teaspoon Vanilla
Combine ingredients in Kitchen Aid Mixer and whip on high for 7-10 minutes until fluffy. Put in piping bag right away. If there are leftovers, cover with plastic wrap (push it down right on top of the icing or it will dry out.)
- Graham Crackers (multiple boxes because some are always broken)
- Mass amount of candy (especially small things like smarties and nerds and sprinkles)
- Make a drawing of what you want your house to look like. Decide which graham cracker shapes go where. (there is no time for planning when the glue is ready)
- Then make a bowl of ice water for when you burn yourself on the sugar. (hopefully you wont but i always do)
- Dip each cracker into the pan and stick everything together and place on a movable surface… we use the back of a cookie sheet covered with foil
- Once the house is assembled, make the icing.
- Scoop into a piping bag already fitted with the small circle tip and glue everything together. Glue it down to the surface as well.
- Decorate like crazy.
We’ve just started to venture into the world of homemade pastas. Ive tried a couple recipes but i think this one below was our favorite. Theres another recipe over at Smitten Kitchen that I have tried before but I don’t remember how it came out so I’ll have to try it again and update this.
Note to self: that Smitten Kitchen one uses a ton of egg yolks so its a great one to make after making a birthday cake that requires lots of egg whites.
- 2 Cups Semolina Flour
- 2 Cups All Purpose Flour
- 2 Large Eggs, Beaten
- 1 Tablespoon Olive Oil
- 1/2 tsp Salt
- 1 Cup Cold Water
- In a stand mixer with the paddle attachment mix the wet ingredients together.
- In another bowl, mix the dry ingredients.
- Switch out the paddle attachment for the dough hook and then begin to add the dry to wet. Knead for 2-3 minutes in the mixer until a dough ball forms.
- Remove from bowl and hand knead on pastry cloth or cutting board for 2-3 min until elastic. Form into a ball.
- Let dough rest in plastic wrap in fridge for 1 hour. (Note to self: Dont skip this)
- Remove from fridge and let rest for 15
- Cut dough ball into 8 slices and flatten enough to get into machine. Roll it through each level until you get to desired level (we like 6 or 7)
- Lay out pasta in small nests on a cookie sheet.
- Cook a couple nests at a time. Pasta cooks in 4 min in boiling realllly salted water (ocean salty)
Flour Flour FLOUR while you’re cranking it through the machine and the cutter will work better.
[PIC to come]
You’ve found it. The best sauce to use on fish tacos or any tacos, for that matter. Hands down. Don’t even look at another recipe.
[Original Recipe from here. I omitted a couple things from the original recipe and added Aleppos instead of jalapeno peppers for heat.]
~makes about 1 Cup of sauce~
- 1/2 cup reduced fat sour cream (Greek yogurt is delicious as a substitute if you’re not a fan of sour cream)
- 1/2 cup reduced fat mayonnaise (you can use full fat, but, the spices are so delicious, you won’t miss that particular flavor contribution)
- 1 lime, cut in half
- 1/2 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried dill weed (or fresh to taste)
- 1/4 teaspoon Aleppo Chillies
- 1/4 teaspoon Chili Powder
- 1 tablespoon fresh cilantro, chopped
- Sea Salt and Cracked pepper to taste
- The tiniest dash of smoked paprika
- 1 hot pepper of your choice, seeded and minced (optional – the dried Aleppos are hot enough for us)
- In a small bowl, whisk the sour cream and mayonnaise until well blended.
- Squeeze the juice from one lime half into the fish taco sauce mixture, then whisk thoroughly. You’ll want the consistency of a pourable, creamy salad dressing. If still too thick, add more lime juice from the other half. If too runny, add sour cream.
- Add all of the spices, whisking to mix thoroughly. Add cilantro and mix thoroughly.
- Cover the bowl with wrap and refrigerate the fish taco for at least one hour — the longer the better.
- Serve chilled. Spoon sauce over fish tacos, or add into taco salads or rice bowls.
I veered from the original recipe in a big way but I love this. Like, love LOVE this. I’m still working out the kinks with the “golden rice crust on the bottom” thing but even without getting this absolutely correct, this rice was AMAZING. The sweetness of the oranges against the scallions and spices was…. well…. dreamy. And like i said, I veered. I changed major things. And maybe this doesn’t even fit in the Shirin Polow category anymore? I don’t know. But I do know you should now commence cooking the best rice ever.
[ Based on a recipe from here: http://www.saveur.com/article/Recipes/Shirin-Polow?cmpid=mobify ]
- 1/4 C Sugar
- 1/4 C thinly Sliced Orange Peel (make sure to scrape as much of the white stuff off as you can. It can be really bitter. Also, chop peel really small or it will overwhelm the dish)
- Just enough water to dissolve sugar
- 4 C Long-Grain White Rice [I used Jasmine]
- 2 T Kosher Salt
- ½ Cup Milk
- 1 teaspoon Fenugreek
- ½ C Canola Oil
- 2 T Unsalted Butter, melted
- 1 Cup Boiling Water
- 1 teaspoon Aleppo Chiles [Optional or use any spice here]
- 1 T Dukkah [Optional but not nearly as good if you leave it out]
- 1/2 teaspoon Cardamom
- Raw Shredded Carrots
- Roasted Vegetables [I used Mushrooms, Tomatoes & Red Peppers]
- ½ Cup Slivered Almonds
- ½ Cup Chopped Pistachios
- A handful of Scallions
- A handful of Cilantro
- Bring sugar and water to a boil in small pan [I used my tiny all clad fry pan] over high heat. Add orange peel and cook until tender, 8–10 minutes. Let cool and set aside.
- Cook your rice in salted water according to its directions about 5 minutes shy of being done. Put in colander to drain.
- While your rice cooks, shred the carrots and prep any other vegetables you plan on using.
- While rice drains, combine milk, fenugreek and oil in the pan you plan to use and turn on to medium heat [I’ve used my cast iron skillet as well as my All Clad Frying pan. The cast iron makes for easier removal of the crust as well as better flavor.]
- When rice is drained and milk pan is hot, add the rice to the milk mixture. Don’t stir it. Let it mound in the middle and using the back of a wooden spoon, make 5 holes for steam to escape. Cover and cook for about 10.
- While its cooking, get your butter, boiling water, and spices ready.
- After the ten minutes are up, pour the butter and boiling water over the rice, add the Scallions, Aleppo chiles, Dukkah, Cardamom and lightly mix in (dont scrape up bottom yet). Cover and turn heat down to med-low and cook until the crust on the bottom is really brown; about 20 minutes. [You’ll want to check the progress at about 10 minutes, just to make sure its not burning]
- When done, scrape up crust from the bottom of the pan and mix into rice. Serve on a platter. Garnish with the orange peels, nuts, scallions, cilantro and the roasted vegetables on the side.
I get all bright and breezy in the spring. Everything’s turning green all around me and all i want is for my food to taste like the fresh air. That might sound weird… or maybe you get me.
So you obviously don’t need me to tell you how to make a sandwich but I’m gonna do it anyway because this was a damn good sandwich and i want to do it the same way next time. Also, the ultimate goodness of this recipe completely and totally depends on the flavor of your vegetables and the awesomeness of your bread. Don’t skimp.
- Really good Whole Grain Bread
- Tomato Slices
- Cucumber Slices
- Cream Cheese
- Pesto (I used my Basil Cashew Pesto that I freeze in cubes to use in these moments)
- sea salt
- fresh cracked pepper
- Toast the bread in the toaster oven until golden brown.
- Spread cream cheese on one of the halves
- Spread pesto on the other half
- Add cucumber slices, then tomato slices on one of the halves. Add salt and pepper.
- Put the sprouts on the other side.
- Smoosh together the sides and feel awesome eating Spring.
I Love Mushrooms.
And growing your own mushrooms in your kitchen is really fun and requires almost no work. We got this kit on Amazon and its worked out really well. Their customer service was fabulous too when our previous kit was being finicky. They tried to help us get it going and when it didn’t, they just sent us their new and improved one as a replacement and its been fabulous. (nearly instant mushrooms. I swear, you can see them growing) AND you can grow your crop on one side and then harvest and grow on the other side.
My two year old eats them raw. Enough said.
read more at backtotheroots.com!