1. Mushroom & Pecorino Tarts
2. Tom Kha Kai Soup
3. Broiled Tilapia Parmesan
4. Walnut & Honey Pizza
5. African Peanut Soup
6. Mom's Clam Chowder
7. Sweet Corn and Cheddar Pancakes
8. Kale Chips
9. Sugar Cookie Bars
10. Butternut Squash Lasagna
One day I posted that I had made steel cut oats as my facebook status. I got all sorts of comments like "how the heck do you cook those, anyway?". Well, I like to make a big 'ol batch in the crock pot and then portion it out into containers for reheating during the week. That way I can just reheat a single serving when I'm ready. These are great topped with fresh fruit, with a swirl of yogurt, with dried fruit or nuts. Here is a page with some of the health benefits of eating steel cut oats.
Steel Cut Oats
7 c. water
1 c. steel cut oats
1 T. cinnamon
1/4 t. salt
1/4 c. brown sugar
1 T. coconut oil (or butter)
1 T. honey
Combine all ingredients into crock pot and cook on low or high until desired consistency. Since I cook mine to reheat, I turn the crock pot off when they are still a little runny. I usually end up cooking them on high for about 4 hours. Yields about 8 servings.
All portioned out and ready to go!
I admit, I am a recipe stealer. I purposely try to make "knock-off" recipes from restaurants that I love.
Do I feel bad about this? Not one iota! This recipe is based off of a dish at a local restaurant. They use blue cheese, I used goat cheese; either is divine!
Walnut & Honey Pizza
-Premade Pizza crust (either homemade or from a bakery...a good one)
-Handful of walnuts
-1/3 c.(more or less) goat cheese (or blue cheese)
-Salt and Pepper
*To make a balsamic reduction, pour 1 1/2 c. balsamic vinegar in sauce pan and a pinch of sugar. Bring to a boil. Reduce heat to medium. Continue to cook until enough liquid evaporates and the vinegar has the consistency of syrup. Set aside.
Preheat oven per pizza crust's instructions. While oven is preheating, brush crust(s) with olive oil and sprinkle with salt and pepper. Sprinkle crust with cheese and walnuts. Bake until crust is done and cheese is bubbly. Remove from oven and drizzle with balsamic reduction and honey (be generous with the honey) Sprinkle once more with salt and pepper.
Greta and Miles rating: They LOVED this. Miles had three pieces!!
1 cup (2 sticks) unsalted butter, at room temperature
2 c. sugar
4 large eggs
1 tsp. vanilla extract
2 tsp. almond extract
5 cups all-purpose flour
1 tsp. salt
½ tsp. baking soda
For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp. almond extract
Pinch of salt
4 cups confectioners’ sugar, sifted
5 tbsp. milk
Food coloring (optional)
Preheat the oven to 350˚ F. Grease a 13 x 18″ rimmed baking sheet (I used 15x10 and another small 5" pan). Combine the butter and sugar. Beat until light and smooth, about 2 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the extracts. In a medium bowl, combine the flour, salt and baking soda. Whisk to blend. Add the dry ingredients and beat just until incorporated.
Transfer the cookie dough to the prepared baking sheet and press evenly. Bake 10-15 minutes, until light golden brown and a toothpick comes out clean. Let cool completely before frosting.
To make the frosting, beat butter on medium-high speed until smooth, about 1 minute. Blend in the extract, salt, and confectioners’ sugar until smooth, 1-2 minutes. Mix in the milk. Tint as desired with food coloring. Spread over the cookie in the pan, cut into bars and serve.
I love my rice cooker! I use it at least once a week. It is the fastest, easiest, and best way to prepare rice, couscous and even homemade mac n' cheese! For the milk, can use heavy cream if you are feeling luxurious, skim milk or even soy milk. I've tried all three. The cheeses are versatile as well. We've used cheddar only, cheddar and goat cheese, cheddar and mozzarella...anything goes! The original (but altered) recipe was found at RecipeZaar.
Rice Cooker Mac N' Cheese
2 C. whole wheat penne pasta (or pasta of your choice)
1 1/4 C. milk
1 C. water or broth
1 C. shredded cheddar
1/2 C. shredded mozzarella
2 T. butter or margarine
1/2 t. salt
1/4 t. pepper
pinch of cayenne (optional)
Dump pasta and water (or broth) and milk (or cream) into rice cooker. Cook. When finished cooking add remaining ingredients. Stir well. You may need to add additional water or milk. Serve to happy little kids. Serves 2 hungry adults or 1 adult and 3-4 little bumpkins.
3 1/2 cups whole wheat flour (or combination of grains –I used whole wheat and oat flours)
1/4-1/2 c. butter, melted
1 cup water and 1 Tbsp apple cider vinegar
1 tsp sea salt
1 tsp baking powder
1 1/2 t. dried rosemary, crushed
1 t. garlic powder
1/4 c. grated Parmesan cheese
The flours can be soaked for 12-24 hours, but the crackers will be great even if you skip this step.
Combine flour(s) with water and vinegar. Soak (or not) for 12-24 hours.
After soaking (or not) add the melted butter, salt and baking powder. Knead ingredients together until well combined. Divide dough into two portions. Roll each portion into a large rectangle (about 1/16 inch thick). Cut into desired squares and place on a cookie sheet. Pierce each cookie with a fork 2-3 times. Bake in a 425 degree oven for 10-12 minutes until lightly brown. Enjoy!
Preheat the oven to 350 and grease an 8" loaf pan.
In a medium saucepan over high melt the butter. Once it is melted lower the heat to medium and swirl the butter around the pan. Continue to swirl the butter occasionally. After about 5 minutes the butter will literally turn brown. Remove the pan from the heat and allow to cool while getting everything else ready.
In a large bowl sift the dry ingredients.
In another bowl whisk the eggs then add the mashed bananas, vanilla and the semi-cooled butter.
Add the liquid to the dry mixture. Mix just until incorporated, don’t over mix. Pour the batter into the greased loaf pan.
Bake at 350 for 60-70 minutes, until it is browned on top and a fork inserted comes out clean. Cool for at least 15 minutes in the pan before cutting and serving.
We got our 2nd CSA box for the summer today. In our box was some beautiful kale and I was sooooo excited. I’ve seen recipes online for kale chips and have been dying to try them. Well- the verdict is in——–DE-LIC-IOUS! Everyone in the family loved the chips. They just melt in your mouth. What a cool way to get your leafy greens! I combined a few recipes and came up with my own. Give it a try!
2 bunches (or 1 large bunch) kale, washed and cut into small pieces (think smaller than tortilla chips)
1 1/2 T. rice wine vinegar (balsamic or even apple cider vinegar would work)
3 T. Olive oil
1 t. sea salt
1/3 c. grated Parmesan *optional
Whisk together oil, vinegar and salt. Using hands, toss kale with oil mixture. Spread onto 2 cookie sheets. Sprinkle with cheese (or not). Bake at 300 degrees for 15-20 minutes. Use a spatula about half way through to loosen the chips. Enjoy!