Barn Block #7

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Never is too soon to do this block again – finishes at 12 inches.

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Tasty Rye!

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I made a loaf this morning!

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Apple Dutch Baby Recipe | Bon Appetit

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We made this and served it with maple syrup today – yum!

Apple Dutch Baby Recipe | Bon Appetit

Summon your family to the table while this dutch baby bakes; it will be fabulously puffed when it comes out, and you’ll enjoy hearing the oohs and aahs before it deflates.

Ingredients

4 cups apple cider
2 tablespoons unsalted butter
1 tablespoon light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
3 large eggs, room temperature
¾ cup whole milk, room temperature
¾ cup all-purpose flour
1 teaspoon vanilla extract
¼ teaspoon kosher salt
1 teaspoon ground cinnamon, divided
4 tablespoons unsalted butter, divided
1 large Pink Lady apple, peeled, sliced ¼” thick
1 tablespoon light brown sugar

Method
1. Apple cider syrup: Bring cider, butter, brown sugar, vanilla, and cinnamon to a boil over medium-high heat in a large saucepan. Reduce heat and boil gently, whisking occasionally, until thick and syrupy, 30–45 minutes.
2. Syrup can be made 1 week ahead. Let cool; cover and chill. Bring to room temperature before using.
3. Dutch baby: Preheat oven to 425°. Whisk eggs, milk, flour, vanilla, salt, and ½ tsp. cinnamon in a medium bowl until smooth.”
4. Melt 2 Tbsp. butter in a 10” skillet, preferably cast iron, over medium heat. Add apple and sprinkle with brown sugar and remaining ½ tsp. cinnamon. Cook, tossing often, until apple is coated and softened, about 4 minutes. Transfer to a plate.
5. Wipe out skillet and heat in oven until very hot, 8–10 minutes. Carefully add remaining 2 Tbsp. butter to skillet, tilting to coat bottom and sides. Add apple to center of skillet; pour batter over. Bake until pancake is puffed and golden brown around the edges and center is set but still custardy, 12–15 minutes.
6. Serve drizzled with apple cider syrup.

Source: Bon Appétit (Servings: 4 | Yield: 1 pancake)

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Pizza Bianca with Scamorza and Shaved Celery Root Recipe

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Pizza Bianca with Scamorza and Shaved Celery Root Recipe | Bon Appetit

With slices of celery root and chefs’ new favorite cheese, scamorza, pizza night just got a lot more fun.

Ingredients

¼ bulb celery root (celeriac), peeled, very thinly sliced
2 tablespoons olive oil, divided, plus more for baking sheet
Kosher salt and freshly ground black pepper
8 ounces prepared pizza dough, room temperature
6 ounces scamorza cheese or smoked mozzarella, thinly sliced
½ small red onion, very thinly sliced
½ cup grated Parmesan
1 tablespoon fresh oregano leaves, plus more for serving
1 tablespoon drained capers, chopped
Flaky sea salt (such as Maldon)

Method
Place a rack in lower third of oven; preheat to 500°. Toss celery root and 1 Tbsp. oil in a medium bowl; season with kosher salt and pepper. Set aside.

Gently stretch dough into a 16×12” oval and transfer to a lightly oiled rimmed baking sheet. (If dough springs back, cover and let rest 10 minutes, then stretch again, resting as needed.) Brush with remaining 1 Tbsp. oil and bake until dry and golden, about 5 minutes (this prevents dough from getting soggy once the toppings are added). Remove from oven; top with cheese, reserved celery root, onion, Parmesan, and 1 Tbsp. oregano.

Bake pizza, rotating baking sheet halfway through, until cheese is melted, celery root is tender, and crust is golden brown, 12–15 minutes. Top with capers and more oregano; season with sea salt and pepper.”

Prep
• Active: 20 Minutes
• Total Time: 40 Minutes

Source: Bon Appétit (4 servings)

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Tabbouleh

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Tabbouleh
Serve the salad with the crisp inner leaves of romaine lettuce and wedges of pita bread.

Ingredients

3 medium round tomatoes, cored and cut into 1/2-inch pieces
Salt and pepper
½ cup medium-grind bulgur
¼ cup lemon juice (2 lemons)
6 tablespoons extra-virgin olive oil
⅛ teaspoon cayenne pepper
1 ½ cups chopped fresh parsley
½ cup chopped fresh mint
2 scallions, sliced thin

Method
Toss tomatoes and 1/4 teaspoon salt in large bowl. Transfer to fine-mesh strainer, set strainer in bowl, and let stand for 30 minutes, tossing occasionally.

Rinse bulgur in fine-mesh strainer under cold running water. Drain well and transfer to second bowl. Stir in 2 tablespoons lemon juice and 2 tablespoons juice from draining tomatoes. Let stand until grains are beginning to soften, 30 to 40 minutes.

Whisk remaining 2 tablespoons lemon juice, oil, cayenne, and 1/4 teaspoon salt together in large bowl. Add drained tomatoes, soaked bulgur, parsley, mint, and scallions; toss gently to combine. Cover and let stand at room temperature until flavors have blended and bulgur is tender, about 1 hour. Toss to recombine, season with salt and pepper to taste, and serve immediately.

Notes
Why this works – To keep our tabbouleh from becoming too soggy, we salted the tomatoes to rid them of their excess moisture. But to make sure that our tabbouleh recipe still guaranteed the fresh flavor we wanted, we soaked the bulgur wheat in some of the tomato liquid and lemon juice instead of in the flavor-robbing water found in most tabbouleh recipes.
Source: Cook’s Illustrated (Servings: 4 | Yield: 4 cups)

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Curried Lentil, Tomato, and Coconut Soup Recipe | Bon Appetit

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Curried Lentil, Tomato, and Coconut Soup Recipe | Bon Appetit

This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.

Ingredients

2 tablespoons virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped (approximately 2 teaspoons)
1 2½-inch piece ginger, peeled, finely grated (approximately 2 teaspoons)
1 tablespoon medium curry powder
¼ teaspoon crushed red pepper flakes
¾ cup red lentils
1 14.5-ounce can crushed tomatoes
½ cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 13.5-ounce can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Method
1. Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
2. To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges
3. Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.”}

Notes
Recipe by Yotam Ottolenghi

11 WW Freestyle SmartPoints
Source: Bon Appétit (4 servings)
https://www.bonappetit.com/recipe/curried-lentil-tomato-and-coconut-soup

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Garlic Butter Shrimp and Zoodles (Zucchini Noodles)

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Garlic Butter Shrimp and Zoodles (Zucchini Noodles)

A light meal that takes little time and effort, but delivers big on flavor. Tender shrimp sauteed in garlic butter and served over sauteed zucchini noodles – perfect for a fast, delicious lunch.

Ingredients

1 lb. uncooked shrimp (peeled and deveined)
4 large zucchini (spiraled)
½ cup sun dried tomatoes (not the kind in oil)
1 teaspoon olive oil
1 tablespoon light butter
5 cloves of garlic (minced)
Juice from ½ a lemon
¼ cup fresh parsley (finely chopped)
Salt and pepper to taste
Fresh grated Parmesan cheese (optional)

Method
1. Heat butter in a large, non-stick skillet over medium high heat. Add in the shrimp, half of the garlic, salt, and pepper. Cook until shrimp is pink, about 4-5 minutes. Transfer shrimp to a bowl.
2. Add oil and remaining garlic to skillet. Cook for about 1 minutes, then add in the zucchini noodles, and cook for about 2 minutes, while stirring regularly.
3. Return the shrimp to the pan, and add in the sun-dried tomatoes, and season with additional salt and pepper if desired.
4. Squeeze lemon juice over the dish, and spoon onto serving plates. Garnish with fresh parsley.

Notes
Melissa’s note – I used plain sun-dried tomatoes in a zip-pack. Added to pan along with zucchini noodles in second step so they could soften up during cooking.

1 WW Freestyle SmartPoint

Source: LaaLoosh (Servings: 4 | Yield: Serving size is about 1 1/2 cup)

Categories: LaaLoosh, recipes, seafood, shrimp, Stir-fry | Leave a comment

Pork Schnitzel

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We made this great schnitzel recipe from Natasha’s Kitchen on Christmas Eve.

Pork Schnitzel Recipe

German pork schnitzel is an easy recipe and it’s perfect for busy weeknights. The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center.

Ingredients

2 lbs. boneless pork chops
⅓ cup all-purpose flour
1 tablespoon garlic salt (or sub with equal parts salt and garlic powder)
½ teaspoon paprika
½ teaspoon black pepper, freshly ground
3 large eggs
2 cups panko bread crumbs
Olive oil, canola oil or any high heat cooking oil to saute
Lemon wedges to serve (don’t skip the lemons!)

Method
1. Trim pork chops of fat and slice into 1/2″-thick cutlets (I used 3 large Costco-sized pork chops and after slicing ended up with 9 pieces). Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
2. Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
3. Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
4. Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear. Serve right away with lemon wedges, or ranch for the children ;).

Notes
Melissa’s Note – We used Costco thin cut pork chops and pounded them.
Source: Natasha’s Kitchen (6 servings)

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All Pieced!

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Cookie Monster

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