Nothings cheers me up like a clean apartment and the smell of fresh bread wafting from the oven. This bread smells and tastes heavenly and is super easy to make! It tastes good as toast with jam or as sandwich bread. Basically, this bread rocks and you should make it asap.
1/2 Tbs active dry yeast
1 cup warm water
1/2 tsp salt
1/6 cup honey (2T+2t)
1/6 cup oil
1 1/2 cups whole wheat flour
2 cups all purpose flour
Dissolve yeast in the warm water, then add honey. Add the salt, oil, and the whole wheat flour and stir until combined. Slowly work in the all purpose flour and then knead on a floured surface for 10-15 min or until the dough is stretchy and smooth. Place dough in an oiled bowl, cover with a damp cloth, and let rise until it has doubled in size (about 45 min). Punch the dough down and put into a greased loaf pan. Let the dough rise until it is about an inch above the top of the pan. Bake for 25-30 min. Let rest for 5 min, tak the bread out of the pan and continue to cool. Enjoy!
Pumpkin Ricotta Pancakes with Brown Butter Cinnamon Glaze
This past weekend I made these pancakes for a Sunday breakfast and they turned out amazingly good! They were so moist and flavorful, topped with the sweet buttery glaze made these pancakes over the top good. Andrew said these were the best pancakes he had ever had (and I consider him a connoisseur of pancakes). I got the recipe from Taste of Home, I would definitely recommend it to anyone yearning for some pancakes.
Its pumpkin season! AKA my favorite season. I have been making pumpkin baked goods and oatmeal for a few weeks now but tonight was the first time I made a pumpkin meal. It turned out quite delicious if I do say! Filling, balanced, and nutritious! Peeling and dicing the pumpkin was a lot of work but it was definitely worth it in the end. I decided to reward myself after a week of midterms and break proposals with a full day of grocery shopping and cooking! I paired this curry with some tandoori spiced salmon and a mango lassi! It was so delicious!
1 small pumpkin, peeled and diced into 1/2 inch cubes
1 can of chickpeas
1 cup brown basmati rice
1 can coconut milk
3 T curry powder
1 tsp garam masala
1/2 tsp tumeric
1 tsp paprika
1 tsp cumin
2 T coconut oil (or canola or whatever)
1 small onion, diced
Cook the rice according to directions, either in a rice cooker or stovetop. Heat oil and spices until fragrant. Add diced onion and saute until translucent. Add pumpkin and chickpeas and stir until it is coated with curry mixture. Add coconut milk and cook until pumpkin is tender. Stir in the rice and serve warm.
So I finally used the organic dinosaur pasta that my boyfriend got me in Germany! But instead of putting and equally childish sauce on top of it, I made this classy spinach artichoke pesto sauce! I feel that this pasta embodies the classic Britney Spears hit, “I’m Not a Girl, Not Yet a Women”. I propose that all fancy sauces be served on dinosaur or spongebob pasta because they just always put a smile on your face! Also this sauce was super easy! Although I usually like to use fresh ingredients, its always good to have some frozen veggies and canned tomatoes on hand when you don’t have time to go grocery shopping.
1 jar of Pesto Sauce
1 bag of frozen artichoke hearts
1 bag of frozen spinach, thawed and drained
1 can fire roasted diced tomatoes
Parmesan Cheese (optional)
1 box of pasta, cooked al dente
Combine the pesto, fire roasted tomatoes, artichoke hearts, and spinach in a large pan. Cook until warmed through and delicious looking. Serve over pasta and top with parmesan cheese!
I am on a beer bread kick this month! Last week I made guinness cheddar chive bread, and this week I moved onto a Mexican-Southwestern theme. This bread is the result of a Mexican Fiesta that my apartment had last weekend that left us with lots of leftovers in our fridge. This bread has a great mix of flavors: spicy, sweet, and sour and it is so easy to throw together! Quickest quick bread ever! This recipe was adapted from the Kitchn.
2 3/4 cups flour
2 T sugar
1 T baking powder
1 t salt
1 Jalapeño, seeded and diced
1/2 cup corn kernels
1 cup shredded cheddar cheese
zest of 1 lime
juice of 1 lime
1 12 oz. bottle Corona
1/4 cup melted butter
Preheat oven to 375 and line a loaf pan with parchment paper. Whisk together the dry ingredients then pour in beer and lime juice. Mix until combined. Fold in jalapeño, zest, corn, and 3/4 cup of the cheese. Spread in the loaf pan and top with melted butter. Bake in the oven for 30 min, sprinkle with rest of cheese, then bake for another 15 min or until done. Voila! A mexican fiesta in a pan!
I am a stress baker. When I get stressed, I stop doing productive stuff and instead create delicious cakes, cookies and breads. So naturally my first response to my quantum midterm next monday was to make cookies. Naturally.
I used a recipe from How Sweet It Is and it turned out wonderful! Nice big, fat cookies! The recipe is for only chocolate cookies but I used half chocolate chips, half raisins. Next time I make them i am going to do cranberries and white chocolate chips! Yum!
Today’s soup is brought to you by leftover vegetables. This hearty, spicy stew is fantastic served over rice and topped with a fried egg! You can really use whatever vegetable you have on hand. The only thing you really need is some low sodium vegetable broth and a jar of kimchi! This soup is perfect for bringing in the fall weather!
2 boxes of low sodium vegetable broth
1 jar of kimchi
2 zucchini, sliced
1 eggplant, cut into one inch pieces
2 carrots diced
1 block of tofu diced into 1/2 inch pieces
Combine kimchi and broth in a large pot and bring to a boil. Add carrots and let cook until almost tender. Add eggplant, tofu, and zucchini and cook until eggplant is done. Serve over rice and top with a fried egg and scallions, or omit the egg for a vegan option.
So I know in the picture it just looks like an ordinary cup of coffee, but I assure you this warm mug of fall flavors is extraordinary. I recently had a soy pumpkin spice latte from Peet’s and I was overwhelmed by how sweet it was! I realized part of the problem was that they use sweetened soy milk on top of the already over sweet sugar syrup. So this morning I set out to create my own, without an espresso machine, without all the sugar, and without the dairy. I must say, the results were quite tasty!
1/2 cup of strong brewed coffee
1/2 cup of unsweetened vanilla almond milk
1 tsp espresso powder
1 Tbs agave nectar
1 tsp pumpkin pie spice
1 heaping tsp pumpkin puree
Combine agave nectar, pumpkin, and pumpkin pie spice in a small microwaveable bowl, microwave for 15 seconds and stir until pumpkin is evenly combined. Add in espresso powder and stir. Warm the almond milk and stir in the pumpkin agave syrup. Add coffee. Stir. Enjoy.
Easier, cheaper, tastier, and healthier than the Starbucks version! Its a win-win.
This bread is so good. It is most definitely a guilty pleasure, there is quite a lot of cheese, butter, and beer involved. But that makes it amazingly good! And it gets even better the next day…I didn’t even think that was possible! I made this bread with my boyfriend, and as he is a meat and potatoes kind of guy, he loved it! I used mild cheddar cheese in this recipe because that was all that I had on hand but I would recommend using a sharp cheese. The intense flavor of the guinness sometimes overshadowed its cheesy-ness. I am really hoping to try variations of this recipe with corona, monterey jack, and jalapeños or other combinations of cheeses and spices! I used a recipe from the Kitchn and it was fabulous!