This simple, delicious bread is a breeze to make, as long as you remember to start it the day before you’d like to eat it. The rosemary and lemon add a wonderful flavor, but could be left out for a more versatile reci...
08 May 2020
Barbecue Sauce
Ingredients2 1/2 cups ketchup1 cup dark brown sugar1/2 cup molasses1 cup pineapple juice2 tablespoon Worcestershire sauce5 teaspoons ground mustard4 teaspoons smoked paprika1/2 teaspoon cayenne pepper (more or less depending on your spice preference)1 tablespoon salt2 teaspoons pepperInstructionsCombine all ingredients in a saucepan, heating over low heat, stirring to combine. Serve with your favorite di...
Jo’s Chocolate Fudge Icing
Ingredients2 1/4 cups sugar1 cup semi-sweet chocolate chips12 tablespoons butter12 tablespoons milkDirectionsMix sugar, butter and milk in pot on stove top. Bring to a boil and boil for 30 seconds, stirring constantly. Remove from stove and stir in chocolate chips. Place pot in a pan of ice water, stirring to help cool down and thick...
Forrest's Waffles
Ingredients1/2 cup almond flour1.5 cups whole wheat flour4 tablespoons coconut flour1 teaspoon baking soda1 teaspoon salt5 teaspoon cinnamonShaved nutmeg2 medium sweet potato4 eggs5 teaspoons vanilla4 tablespoons maple syrup1 tablespoons coconut oil2/3 cup almond milkInstructionsCombine all ingredients in bowl of mixer and mix.Scoop into waffle maker according to machine’s directio...
Butternut Squash Chicken Stew
Ingredients1½ lb. butternut squash, peeled, seeded & chopped into ½-inch pieces4 cups chicken broth1½ lb. boneless, skinless chicken thighs½ tsp kosher salt1½ tsp dried oregano1 can (28 oz) crushed tomatoes1/2 tsp ground black pepper InstructionsSteam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.Transfer the chicken thighs to...
Slow Cooker Butter Chicken
INGREDIENTS1 pound boneless skinless chicken breast, cubed2 tablespoons butter1 tablespoon freshly grated ginger2 teaspoons curry powder2 tablespoons garam masala1/2-1 teaspoon turmeric1/4 teaspoon cayenne pepper1 teaspoon saltfresh ground pepper1 (6 ounce) can tomato paste1 (14 ounce) can coconut milk1/2 cup greek yogurtINSTRUCTIONSCombine all ingredients in slow cooker. Cook on high for 4 hours or on low for 6 to 8 hours. Serve with ri...
Vermont Oatmeal Maple-Honey Bread
Vermont Oatmeal Maple-Honey Breadadapted from The King Arthur Flour’s Baking Companion- The All-Purpose Baking Cookbook2 1/2 cups boiling water1 cup rolled oats1/2 cup maple sugar or brown sugar1 tbsp honey4 tbsp (1/2 stick) unsalted butter1 tbsp salt1 tsp cinnamon (I omitted this as it was going to be a sandwich loaf)1 tbsp instant yeast1 1/2 cups white whole wheat flour4 cups all-purpose flourIn a stand mixer bowl, combine the water, oats, maple sugar, maple flavor, honey, butter, salt, and cinnamon. Let cool to lukewarm.Add the flours and yeast, mixing slowly with dough hook. Knead about 7 minutes until the dough is smooth. Add flour as needed to form dough ball.Divide dough into 2 balls,...
Coq au Vin
Coq au Vin3 pounds chicken thighs2 ½ teaspoons kosher salt, more as needed½ teaspoon freshly ground black pepper, more to taste3 cups pinot noir red wine1 bay leaf1 teaspoon chopped fresh thyme leaves4 ounces pancetta, diced3 tablespoons extra-virgin olive oil, more as needed1 large carrot, peeled and diced8 ounces white or brown mushrooms, sliced1 teaspoon tomato paste1 tablespoon all-purpose flour3 tablespoons unsalted butterSeason chicken with 2 1/4 teaspoons salt and 1/2 teaspoon pepper. Ina large bowl, combine chicken, wine, bay leaf and thyme. Cover andrefrigerate overnight.In a large Dutch oven cook pancetta over medium-low heat until fat has rendered and is golden and...
Rosemary Pork Loin
Rosemary Pork Loin2 pound pork loin1 tbsp chopped fresh rosemary1 tsp saltfreshly ground pepper1 cup dry white wineCombine rosemary, salt, and pepper in a bowl. Dry pork loin and coat in rosemary mixture. Place in slow cooker with 1 cup of wine. Cook on low for 6 hou...
Chocolate and Coconut Milk Pots de Crème
Chocolate and Coconut Milk Pots de CrèmeAdapted from The Bojon GourmetMakes 6 small yet rich servings (about 4 ounces each)For the pots de crèmes:1 can full-fat coconut milk (1 3/4 cups)1 tbsp vanilla bean paste3 ounces (85 grams) bittersweet chocolate finely chopped1 tablespoon cocoa1 large egg2 large egg yolks1/4 cup (1.25 ounces / 35 grams) sugar1 tablespoon dark rumFor serving:3/4 cup (175 mL) heavy whipping cream1 tablespoon coconut sugar1/2 teaspoon vanilla extractsplash dark rum, to tasteflaky salt, such as MaldonMake the Pots de Crème:Position a rack in the center of the oven and preheat to 300ºF . Place six four-ounce ramekins in a baking dish with 2-inch high sides.In a medium...
Lemon-Glazed Pound Cake
Adapted from King Arthur FlourCake3/4 cup plus 2 tablespoons (14 tablespoons) unsalted butter3/8 cup cream cheese1/2 teaspoon salt1 1/2 cups sugar1 3/4 cups King Arthur Unbleached All-Purpose Flour1 teaspoon baking powder2 teaspoons vanilla extract1/2 teaspoon lemon oil OR 1/4 teaspoon Fiori di Sicilia flavor5 large eggsGlaze1/4 cup fresh lemon juice1/2 cup Baker’s Special Sugar or granulated sugarDirectionsTo make the cake: Preheat your oven to 350°F. Grease two 8 1/2″ x 4 1/2″ loaf pans or one tube or bundt-style pan.In a medium-sized mixing bowl, beat together the butter and cream cheese until soft and fluffy. Add the salt, sugar, flour, and baking powder, and...
Braised Italian Chicken Thighs
Adapted from GOOP6 large bone-in, skin-on chicken thighs2 teaspoons kosher salt2 tablespoons olive oil1 yellow onion, chopped4 garlic cloves, chopped2 tablespoons tomato paste2 sprigs of rosemary1 cup red wine1 16-ounce can crushed tomatoes1 cup chicken stock2 tablespoons balsamic vinegar 1. Preheat the oven to 325°F.2. Season the chicken thighs with salt.3. Heat the olive oil in a dutch oven over medium high heat.4. Sear the chicken thighs, skin side down, turning after about four minutes. Cook for another few minutes until evenly browned on both sides (you don’t have to worry about cooking them through at this point). Once browned, remove the chicken from the pan and set aside.5. Reduce...
Easy Pizza Sauce
Adapted from Cat CoraIngredientsOne 4-ounce can tomato paste1 1/2 cups water1/3 cup extra-virgin olive oilSalt and pepper1/2 tablespoon chopped fresh oregano leaves1/2 tablespoon chopped fresh basil leaves1/2 tablespoon chopped fresh rosemary leavesPinch of crushed red pepperDirectionsMix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper, to taste, oregano, basil, and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary, just spread on dou...
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