This soup is like a warm hug on a cold day. If any is left over, it will thicken into a wonderful stew by the next day which is equally delicious. Ingredients Instructions
Category: Recipes
Best Banana Nut Bread
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This is a slightly tweaked version of Andrea Geary’s fantastic recipe. Once you make banana bread using this recipe, you’ll never use another recipe!Ingredients Instructions Preheat oven to 350 degrees F. Spray 8-1/2 by 4-1/2 inch loaf pan with non-stick cooking spray. Whisk flour, baking soda and salt together in a large bowl and set…
Crème Pâtissière
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A great recipe for pastry cream that can be used in many recipes.ngredients Directions
Hoppin’ John
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Made this for New Year’s Day and will never make anything else!Ingredients Directions
Pork Tenderloin with Fennel
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Pork and fennel are a classic match. This comes together quickly. Serve with a side or rice (or other grain) or mashed potatoes.Ingredients Instructions 2. Use paper towel to pat dry the pork until dry. Rub fennel seed in pork, evenly distributing throughout. 3. In oven-safe pan or skillet, heat olive oil on medium high…
Blueberry Cornbread with Honey Butter
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This cornbread is a perfect dessert for any dinner. It’s not too sweet or too heavy. Don’t be surprised if someone asks for an extra piece!Ingredients Instructions Notes 1. I weigh my ingredients rather than using measuring cups to be sure I have exactly the right amounts. I’ve noted the weight in the recipe above…
Macaroni Salad
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Best pasta salad I’ve ever had! 1 cup whole milk 1 cup mayonnaise 1 tablespoon light brown sugar 2 teaspoons pepper 1.5 teaspoons salt (plus more for pasta) 1 pound elbow macaroni 1/2 cup of cider vinegar (see note) 4 scallions (thinly sliced) 1 large carrot (peeled and grated) 1 celery rib (finely chopped) Instructions:…
Hashbrown Potato Casserole
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I’ve used dozens of recipes to make this traditional dish but this is by far the best of the bunch. Ingredients Topping ▢ 4 T melted butter ▢ 1 C Panko Method
Cottage Cheese Banana Parfaits
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A fantastic cool dessert perfectly suited for warm summer days.Ingredients FOR THE PUDDING3 cups cottage cheese2 ripe bananas1 teaspoon vanilla extract3 tablespoons maple syrup¼ teaspoon cinnamonFOR THE LAYERS AND TOPPING1 large banana16 vanilla cookies½ whipped cream, for toppingCinnamon for sprinkling Directions Blend the cottage cheese, bananas, vanilla, maple syrup, and cinnamon in a blender or…
Viniagrette
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This is the best dressing I’ve found for fresh, ripe tomatoes. 1 small shallot, finely chopped1 clove garlic, crushed2 tablespoons of red wine vinegar1 tsp salt3 tablespoons extra virgin olive oil6 anchovies, chopped (optional)BasilFlaky sea salt and ground pepper Place the shallot , salt and crushed garlic in a small bowl, and add vinegar. Stir…
Whey Bread
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Clever recipe makes maximum use of the Instant Pot and uses the whey that results from making yogurt in the Instant Pot!
Ingredients
375 grams All Purpose Flour (3 cups)
2 grams Dry Active Yeast 1/2 tsp
6 grams Sea Salt (1.5 tsp)
350 ml Yogurt Whey (or fresh water) (1.5 cups)
Instructions
Warm whey (or water) to 100˚ F).
In large mixing bowl, whisk together flour, yeast and salt. Add warmed Whey (or water) and mix together until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).
Place dough in Instant Pot and push the Yogurt button and adjust until display reads 24:00 and “Less.” Use the – button and adjust down to 3 hours. Place cover on Instant Pot.
When Instant Pot beeps, place a Cast Iron Dutch Oven into your oven and turn oven on to 500 degrees.Remove dough from Instant Pot and place onto a floured surface. Sprinkle a little flour on to top of dough and form into a ball.
Cover with a tea towel and bench rest 30 minutes. (That means leave on the counter undisturbed.)
Place the dough into the heated Dutch oven and spritz with a little water. Place on lid and close oven door. Turn temperature to 450 degrees and bake for 25 minutes..
After 25 minutes is up, remove lid and bake for an additional 10-20 minutes. Use a foil tent if the bread over browns. At the 10 minute mark, test the internal temperature of the bread to see if it reaches 200+. When the temperature reaches 200, the bread is done.
Remove Bread from Dutch Oven and place on cooling rack. Allow to cool before cutting Bread
Pistachio Lemon Loaf
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Jessica Merchant from How Sweet Eats developed this recipe. It is truly a show stopper! Super lemony with a tender crumb and tangy pistachios! Who could resist?INGREDIENTS 1 ½ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon kosher salt ½ cup crushed pistachios, roasted are fine, I don’t use salted ½ cup unsalted butter,…
Martha Stewart’s Apple Cider Donut Cake
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I’ve made many apple cakes but this is by far the best!Ingredients 2 tablespoons unsalted butter, melted, plus more for pan 2 cups unbleached all-purpose flour, plus more for pan 1 cup whole-wheat flour 1 ½ teaspoons baking powder 1 ½ teaspoons ground cinnamon ½ teaspoon baking soda ¾ teaspoon kosher salt 1 ¾ cups…
Butternut Squash and Farro Risotto
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I saw this recipe in the Washington Post and knew I had to make it. It makes a perfect meatless meal! There will be no left overs!Ingredients 3 cups (about 1 pound) diced butternut squash (1/2-inch dice) 3 tablespoons olive oil, divided 1/2 teaspoon fine salt, divided 4 cups low-sodium chicken or vegetable broth 1…
Easy Dinner Rolls
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This is an easy and versatile bread. Be creative and use the dough to make burger buns topped with sesame seeds or even hot dog rolls!Ingredients 1 cup whole milk, heated to 180 then cooled to 110 2 and 1/4 teaspoons instant y east (1 standard packet) 2 Tablespoons granulated sugar, divided 1 large egg…
Martha Stewart’s Whole Grain Bread
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This is an easy-to-make loaf that you’ll make on repeat!Ingredients 1 cup whole-wheat flour, preferably stone-ground 2 tablespoons wheat bran ¾ cup warm whole milk (heat to 180 then cool to 110) ¼ cup packed brown sugar 2 envelopes active dry yeast (1 tablespoon plus 1 ¼ teaspoons) 3 tablespoons coarse whole-grain cornmeal (yellow grits…
Arugula Pesto
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Ingredients 1/4 cup roasted, salted sunflower seeds 1 clove garlic, coarsely chopped Finely grated zest and juice of 1 1/2 lemons 1/4 cup loosely packed fresh flat-leaf parsley leaves 5 cups loosely packed baby arugula, divided 3/4 cup extra-virgin olive oil 1 cup (2 ounces) finely shredded sheep’s milk cheese, such as pecorino Romano or…
Quick No-Knead White Bread
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This forgiving recipe can easily be made without using an electric mixer!Ingredients 4 cups bread flour 2½ teaspoons instant yeast 2 teaspoons sugar 2 teaspoons salt ½ cup sour cream 1 cup water, divided 3 Tablespoons unsalted butter, softened and cubed vegetable oil for kneading Instructions Mix the flour, yeast, sugar and salt in the…
White Pullman Sandwich Loaf
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This makes a perfect loaf for sandwiches and toast.
Ingredients
6 cups bread flour
3 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons olive oil or other neutral oil
4 1/2 teaspoons regular or quick active dry yeast
2 cups warm water (more water may be needed if the dough is too dry. Add water by tablespoons up to 4 additional tablespoons.)
INSTRUCTIONS
1. Mix 4 cups of flour, the sugar, salt, and yeast in the large bowl of the mixer fitted with the dough hook. Add warm water (no more than 110 degrees) and olive oil. Beat on low speed, scraping the sides of the bowl, until a wet dough forms, about 3 minutes. Add remaining flour and mix slowly until the flour is incorporated into a soft dough. Mix for 5-7 minutes or until dough is smooth and elastic and slightly tacky to the touch. Kneading the dough for this length of time is important to ensure the flour is fully hydrated and so that the gluten forms properly.
2. Place dough in a large bowl wiped with olive oil. Allow 1 hour (more if needed) to rise so that dough is doubled in size.
3. Grease bottoms and sides of a 9X13 Pullman loaf pan. (I generally use a piece of parchment in the bottom of the pan, which I spray with vegetable spray.)
4. Turn dough onto counter which you’ve sprinkled lightly with flour. (you can also use neutral oil instead of flour. This will result in a loaf with a thicker crust) Gently pat dough into a (roughly) 8×13″ rectangle. Roll up lengthwise, pinching the end of the dough to seal it. Fold and tuck the ends of the loaf so the dough fits snugly into the Pullman pan. Place in the loaf pan.
5. Allow loaves to rise an additional 45 minutes, until the loaf rises about 3/4″ above the side of the Pullman pan. This will ensure that your bread is light.
6. Preheat oven to 375° F and bake loaves 40 minutes. After a out 20 minutes, check to be sure the top of the loaf is not browning too quickly. If so, tent the loaf with foil for the rest of the bake. The loaf is done when your stick thermometer reads around 205 degrees.
Be sure to remove loaves from their pans quickly after baking so they don’t become soggy on bottom. Cool loaf completely before slicing.
Chickpea and Pepper Curry
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A fantastic option for Meatless Monday meals!Ingredients 2 tablespoons vegetable oil 2 green bell peppers, stemmed, seeded, and cut into 1-inch pieces Salt and pepper 1 jalapeño chile, stemmed, seeded, and minced 4 garlic cloves, minced 1 tablespoon grated fresh ginger 1 tablespoon curry powder 2 (15-ounce) cans chickpeas, rinsed 1 (14.5-ounce) can diced tomatoes…