Dutch Oven Bread

image_pdfimage_print

I tested a no-knead Dutch oven bread recipe. The dough rose overnight in the fridge and then I baked it in the oven in a cast iron pot with a lid. Smells good!





via PressSync

Categories: bread, Cooking | Leave a comment

At the movies …

image_pdfimage_print

This past week, I went to the theater and saw A Star is Born, Bohemian Rhapsody, and Can You Ever Forgive Me? All of the were great flicks I can highly recommend!

Categories: Movies | Leave a comment

November at home …

image_pdfimage_print

My friends got hit with a larger-than-expected November snowstorm. I must admit, I kind of miss the snow!

Categories: Berks County | Leave a comment

Smoky Roasted Chickpeas

image_pdfimage_print

Smoky Roasted Chickpeas

These crunchy chickpeas will serve you well as both a snack and a crunchy, protein- and fiber-rich topping for salads. They’ll stay crisp in an airtight container for up to a week; just be sure to cook them until they’re just shy of burning for the crunchiest results.

Ingredients

1 (15-oz.) can unsalted chickpeas, rinsed and drained
1 ½ tablespoons olive oil
½ teaspoon smoked paprika
¼ teaspoon kosher salt
¼ teaspoon cayenne pepper

Method
1. Preheat oven to 400°F.
2. Spread chickpeas on several layers of paper towels, and pat dry. Spread in an even layer on a small rimmed baking sheet lined with parchment paper. Drizzle with oil, and shake pan to coat. Bake at 400°F 30 minutes.
3. Remove pan from oven. Sprinkle chickpeas evenly with paprika, salt, and cayenne pepper; stir well. Return to oven, and bake at 400°F until chickpeas are very crisp and crunchy (but not burned), 15 to 20 minutes. Cool completely; store in an airtight container up to 1 week.

Notes
Melissa’s note – After draining the chickpeas, I let them air-dry on paper towel for an hour (after patting dry.) After 1 hour, I put the chickpeas in a bowl with olive oil and tossed to coat evenly before baking on parchment paper.

Prep
• Active: 10 Minutes
• Total Time: 1 Hour

Source: Cooking Light (Servings: 5 | Yield: 1/4 cup per serving)

Categories: appetizers, chickpeas, Cooking, Cooking Light, recipes | Leave a comment

Winter is coming ….

image_pdfimage_print

Categories: Humor, Quilting | Leave a comment

Simple Tomato Salad with Capers and Parsley

image_pdfimage_print

Simple Tomato Salad with Capers and Parsley
When tomatoes are at their peak, don’t stand in their way.

Ingredients

1 ½ pounds mixed ripe tomatoes, cored and sliced 1/4 inch thick
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon capers, rinsed
1 anchovy fillet, rinsed and minced
1 teaspoon lemon juice
½ teaspoon salt
¼ teaspoon pepper
⅛ teaspoon red pepper flakes
1 tablespoon coarsley chopped fresh parsley

Method
1. For the best results, use peak-of-the-season tomatoes. Serve this salad with crusty bread to sop up the dressing.
2. Arrange tomatoes on large, shallow platter. Whisk oil, shallot, capers, anchovy, lemon juice, salt, pepper, and pepper flakes together in bowl. Spoon dressing over tomatoes. Sprinkle with parsley. Serve immediately.

Notes
WHY THIS RECIPE WORKS

This recipe starts with the ripest tomatoes you can find, either at the farmers’ market or at the grocery store. Because tomatoes are already fairly acidic, we found that a dressing made with the typical 3:1 ratio of oil to acid was too sharp. Adjusting the amount of lemon juice to minimize the acidity perfectly balanced the salad. A minced shallot added just a bit of sweetness and crunch, while briny capers and fresh parsley finished it off.
Source: Cook’s Country (4 servings)

Categories: Cook's Country, Cooking, recipes, salads, tomato | Leave a comment

True ….

image_pdfimage_print

Categories: Humor | Leave a comment

BBQ Chicken Twice-Baked Potatoes

image_pdfimage_print

BBQ Chicken Twice-Baked Potatoes
Ingredients

4 medium sweet potatoes
1 tablespoon extra-virgin olive oil
Kosher salt
Freshly ground black pepper
2 c. shredded rotisserie chicken
½ c. barbecue sauce, plus more for serving
2 cloves garlic, minced
½ small red onion, thinly sliced into quarter moons
1 small jalapeño, thinly sliced
1 c. shredded smoked Gouda

Method
1. Preheat oven to 375°. Place sweet potatoes on a large baking sheet. Toss with oil and season with salt and pepper.
2. Bake until tender, about 1 hour, depending on size. Let cool slightly, then, using a paring knife, slice along top of each sweet potato and push in both ends to create a well.
3. In a medium bowl, toss chicken with barbecue sauce and garlic. Stuff into sweet potatoes, then top with red onion, jalapeño, and Gouda. Return to oven and bake until cheese is melty and chicken is warmed through, about 15 minutes more.
4. Drizzle with barbecue sauce before serving.

Notes
These twice-baked potatoes are loaded with the makings of a full chicken dinner.
Prep
• Prep: 15 Minutes
• Total Time: 1 Hour 30 Minutes

Source: Delish.com (Servings: 4 | Yield: 4)

Categories: At Home, chicken, Cooking, recipes | Leave a comment

Secret Santa Sew-a-long

image_pdfimage_print

Trying to catch up!

via PressSync

Categories: quilt blocks | Leave a comment

Hmm

image_pdfimage_print

A sure sign you aren’t mentally convinced about the yumminess of hard boiled eggs – peel and immediately place in compost bin.

via PressSync

Categories: food, Humor | Leave a comment