Monthly Archives: November 2020

Sandwich Bread

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  • 1 cup milk
  • 2 tablespoons butter
  • 2 teaspoons instant yeast or active dry yeast
  • 2 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 3 cups flour

Heat the milk to a simmer, and pour it over the butter in a large mixing bowl. Let the mixture cool to lukewarm, then add the yeast and sugar.

Once the yeast softens, add the remaining ingredients and stir until the dough starts to leave the sides of the bowl.

Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine set to the dough or manual cycle). Add a bit of additional milk or flour if needed — the dough should be soft, but not sticky.

Transfer the dough to a lightly greased bowl, cover, and allow it to rise until puffy though not necessarily doubled in bulk, about 1 hour.

Transfer the dough to a lightly oiled work surface, and shape it into an 8″ log. Place the log in a lightly greased 8 1/2″ x 4 1/2″ loaf pan, cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it’s domed about 1″ above the edge of the pan. A finger pressed into the dough should leave a mark that rebounds slowly.

Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 30 to 35 minutes, until it’s light golden brown. Test it by removing it from the pan and thumping it on the bottom (it should sound hollow), or by measuring its interior temperature with a digital thermometer (it should register 190°F at the center of the loaf).

Remove the bread from the oven, and cool it on rack before slicing.

Ginger Rye Cookies

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  • 2 cups medium rye flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ginger
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1/4 cup molasses

Coating

  • 1/3 cup (76g) coarse sparkling sugar or 1/3 cup granulated sugar

Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

In a medium bowl, whisk together the flour, baking soda, salt, and spices. Set aside.

In a large mixing bowl, using either a hand whisk, an electric mixer, or a stand mixer, whisk the sugar and oil until combined.

Add the egg and whisk until smooth.

Stir in the molasses.

Add the dry ingredients to the bowl and stir until well combined.

Use a spoon to portion 1 1/4″ balls of dough.

Roll the dough balls in granulated or sparkling sugar to coat before placing onto the prepared baking sheets. Leave 2″ between them on all sides; they’ll spread as they bake.

Bake the cookies for 12 to 15 minutes, until they’re puffed and their edges are set.

Remove the cookies from the oven, and cool completely right on the pan.  

Air Fryer Chicken Drumsticks

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  • 8 chicken drumsticks
  • 2 tbsp olive oil
  • 1 tsp celtic sea salt
  • 1 tsp fresh cracked pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  1. In a small bowl, combine herbs and spices.
  2. Set aside.
  3. Place drumsticks in a bowl or a plastic bag and drizzle with olive oil.
  4. Toss to coat.
  5. Sprinkle herbs and spices all over drumsticks to coat them.
  6. Preheat air fryer at 400 for 2-10 minutes.
  7. Place drumsticks in air fryer basket and cook for 10 minutes on 400.
  8. Remove basket and flip chicken drumsticks.
  9. Cook at 400 for another 10 minutes.
  10. If chicken is not 165 degrees internally, add another 5 minutes of cook-time.
  11. Time can vary based on drumstick size, so do check the temperature with a digital thermometer after cooking to prevent over or under cooking.
  12. When chicken has reached 165 degrees internally, serve immediately.

Air Fryer French Fries

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  • 3 large russet potatoes
  • 2-3 tablespoons olive oil
  • Sea salt and pepper, to taste

Using a mandoline, slice the potatoes into fries. Place potatoes in a cool water bath. Completely submerge the fries in water.Let fries sit one hour. This helps to remove excess starch and will help the fries crisp up more in the oven.Preheat air fryer to 375 degrees.After an hour, drain the water, and pat fries dry with a paper towel.Toss with a couple tablespoons of olive oil, salt and pepper.Add fries to bottom of air fryer basket, making sure they are all on the same level.Cook 13 minutes, until crispy and golden brown.Place on a baking sheet lined with paper towels and a cooling rack over it.Place in warm oven (set to the minimum temperature, not over 250 degrees) and let rest while other batches of fries are cooking.

Chicken Sausage and Rice Skillet

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  • 14 oz. sausage
  • 1 Tbsp cooking oil
  • 1 bell pepper
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/8 tsp freshly cracked black pepper
  • 1 15oz. can diced tomatoes
  • 1 cup long grain white rice
  • 1.5 cups chicken broth
  • 2 green onions, sliced
  • Slice the sausage into ¼-½ inch thick slices. Add the sausage and cooking oil to a deep skillet or Dutch oven and sauté over medium heat until the sausage is well browned. Don’t worry if the sausage begins to brown on the bottom of the skillet. That’s extra flavor that will cook into the rice later.
  • While the sausage is cooking, dice the bell pepper. Once the sausage is browned, add the bell pepper to the skillet and continue to sauté for about one more minute.
  • Add the spices (smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne, and black pepper) to the skillet with the sausage and bell pepper and continue to sauté for one minute more to toast the spices.
  • Add the diced tomatoes (with juices), rice, and chicken broth to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet.
  • Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come to a full boil. Once it reaches a boil, turn the heat down to low and let the skillet simmer for 20 minutes. After 20 minutes, remove the skillet from the heat and let it rest, with the lid on, for an additional 5 minutes.
  • After the skillet has rested, remove the lid, and fold the sausage and rice to redistribute the rice and sausage throughout. Top with sliced green onions and serve!

Chicken Piccata Meatballs

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  • 1/4 cup grated parmesan
  • 4 cloves minced garlic
  • 1 tablespoon lemon zest
  • 3/4 cup panko breadcrumbs
  • 1 large egg
  • 1/3 cup chopped parsley (plus more)
  • 1 1/4 pounds ground chicken (or turkey)
  • 1 teaspoon salt + 1/2 teaspoon pepper

Sauce:

  • 4 tablespoons cold butter, cubed
  • 3 cloves minced garlic
  • 1 tablespoon all-purpose flour (scant)
  • 1 1/2 cups low sodium chicken broth
  • 1/4 cup capers (plus 2 tsp caper brine)
  • 1/4 cup fresh lemon juice
  1. MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. When the ingredients are combined, add the ground chicken and mix until *just* combined. Just be sure you don’t overwork the meat. Roll into 20-22 meatballs using a cookie scoop or about 1 1/2 tablespoons each.
  2. SEAR: Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don’t all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. We’ll finish cooking the meatballs through in the sauce later. Remove meatballs to a plate.
  3. SAUCE: Add 1 tablespoon of butter to the skillet along with the garlic and cook for 30 seconds or until fragrant. Add the flour and whisk. Once the flour cooks for 30 seconds, slowly drizzle in the chicken broth with one hand while you continue to whisk with the other hand. Add the caper brine, capers, lemon juice, and allow the sauce to gain a simmer. Then add the meatballs reduce the heat to medium and let thicken, about 5-7 minutes. Lower the heat to low, add the remaining 3 tablespoons of butter and allow them to slowly melt into the sauce as you stir. The butter will help thicken the sauce further. Serve with additional chopped parsley on top if desired.

Roasted Beet Relish

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  • 3 cups cubed, peeled beets (~2 large or 3 small beets, as original recipe is written)
  • 2 tsp avocado oil (see notes for oil-free option)
  • 1/4 tsp sea salt
  • 1/2 tsp ground cumin, plus more for garnishing
  • 1-2 tsp maple syrup
  • 1/2 tsp lime zest
  • 1-2 Tbsp lime juice

Heat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.Add peeled, cubed beets to a medium mixing bowl along with avocado oil (see notes for oil-free option), salt, and cumin.Roast beets for 35-40 minutes, or until fork tender and slightly golden brown / caramelized, tossing once at the 20-minute mark to ensure even baking. The longer they bake, the more tender and caramelized they become, but be careful not to overcook / burn, or they can become crispy and tough.Once roasted, add back to the mixing bowl from earlier and season with maple syrup, lime zest, and lime juice, and mix. Taste and adjust flavor as needed, adding more lime juice for acidity, lime zest for citrus flavor, cumin for smokiness, salt to taste, or maple syrup for sweetness. Garnish with fresh cilantro, if desired.

Vanilla Pudding

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  • 3/4 cup sugar
  • 3 tbsp. cornstarch
  • 3 cups milk
  • 4 beaten egg yolks
  • 1 tbsp. unsalted butter
  • 1 tbsp. vanilla extract

Whisk together the sugar and cornstarch in a saucepan. Stir over medium heat until it becomes thickened and bubbly. Cook 2 minutes more. Pour 1/2 cup of the milk mixture into the beaten egg yolks and whisk. Repeat this 2-3 more times. Pour the egg mixture back into the saucepan with the remaining milk. Bring to a gentle boil and stir constantly for 2 minutes. Remove the pan from the heat; stir in the butter and vanilla. Pour into small bowls. Chill for 3-4 hours.

Instant Pot Spaghetti

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  • 1 Pound Lean Ground Beef
  • 1/2 Teaspoon EACH Salt, Garlic Powder, Onion Powder, Italian Seasoning
  • 1 Pound Spaghetti Noodles
  • 1 (24 Ounce) Jar Spaghetti Sauce
  • 36 Ounces Water
  • 1 1/2 Jars
  • 1 (14.5 Ounce) Can Diced Tomatoes
  • Set the Instant Pot to saute’ and add the ground beef.  Add the salt, garlic powder, onion powder, and Italian seasonings.  Cook the meat and seasonings, breaking the meat up until it’s completely browned.  Turn the Instant Pot off. Drain any excess grease from meat if necessary.
  • Break the spaghetti in half and place on top of meat in the Instant Pot.  Pour over the spaghetti sauce, diced tomato, and water.  Push the spaghetti down with a spoon if necessary to make sure it is completely covered in liquid.  
  • Seal the instant pot and set it to manual mode, high pressure, 8 minutes cooking time.  When the time is up, use manual quick release to open the Instant Pot.  Stir the spaghetti well.  Serve immediately.

Notes

NOTE:  This spaghetti may appear to be a little liquidy right after cooking.  Be sure to stir well to incorporate all of the liquid into the noodles before serving.NOTE:  Some people have had an issue with their noodles “clumping” together.  Try crisscrossing the noodles when you add them to the instant pot, instead of adding them in one big chunk. Some clumping is normal, simply use a fork to pull any noodles apart that have stuck together. 

Pizza Dough

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  • 3/4 cups warm water
  • 1 tsp yeast
  • 1 Tbsp sugar
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 Tbsp olive oil
  • Dissolve the yeast and sugar in the warm water. Allow the yeast water to sit for about 5 minutes, or until a thick layer of foam develops on top.
  • While you’re waiting for the yeast, add 1 cup of the flour and the salt to a large bowl, then stir well to combine.
  • Add the olive oil to the yeast water, then pour the mixture into the bowl with the flour and salt. Begin adding more flour to the bowl, ¼ to ½ cup at a time, until it forms a ball of dough that can no longer be stirred with a spoon.
  • Turn the dough out onto a lightly floured work surface, then knead for about 5 minutes, adding a little flour as you go to keep it from sticking.
  • At this point you have three options: use the dough tonight (one hour after kneading), use it tomorrow (allowing it to rise in the refrigerator over night) or within a month (freezing the dough).

To Use the Pizza Dough Same Day

  • Place the kneaded dough back into the mixing bowl, drizzle with a little oil, then turn the dough to coat it with oil. Cover the bowl loosely and let the dough rise in a warm place for one hour, or until it is double in volume.
  • Once risen, stretch or roll the dough out to a 14 to 16-inch circle, place on a pizza pan, and top with your favourite sauce and toppings. Bake the pizza in a preheated 450ºF oven for 10-12 minutes or until the edges are brown and crispy.

To Use the Pizza Dough the Next Day

  • Allowing the dough to proof (rise) slowly in the refrigerator for 18-24 hours gives the dough even more flavor. Form the dough into a ball and coat with oil. Place the dough in a covered container and refrigerate for 18-24 hours. Allow the dough to come to room temperature before stretching, topping, and baking.

To Freeze the Dough for Future Use

  • Form the kneaded dough into a ball, coat it with oil, wrap tightly in plastic wrap, then place in a freezer bag and transfer to the freezer. When you are ready to use the dough, simply place it on the counter for one hour prior to use. The dough should be at room temperature before stretching, topping, and baking.