"Improved" Cup Bop Copycat
Cacio e Pepe Pasta
THE BEST Lemon Sour Cream Pie
Click Here for Recipe
Raspberry Cream Pie
Tea Time!
Christmas Gift--Butternut Squash Snowman
"Improved" Cup Bop Copycat
INGREDIENT OPTIONS:
Cooked Rice
Cooked Sweet Potato Noodles
Cooked breaded chicken popcorn bites (favorite brand "Just Bare")
diced cucumbers, radishes, bell peppers, chives
edamame
Cooked Sweet Potato Noodles
Cooked breaded chicken popcorn bites (favorite brand "Just Bare")
diced cucumbers, radishes, bell peppers, chives
edamame
microgreens
-Build your bowl and then top with desired sauces.Most people prefer to mix two sauces one of which is either Yum Yum or the sriracha mayo.
-Build your bowl and then top with desired sauces.Most people prefer to mix two sauces one of which is either Yum Yum or the sriracha mayo.
Mild Sauces:
Terriyaki Sauce (Trader Joes Soyaki sauce works great)
Coconut Aminos (I prefer this to soy sauce)
Yum Yum sauce
Slightly Spicy Sauces:
Korean Style Yangyeom Sauce (Trader Joes)
Poke Sauce
Poke Sauce
Sriracha Mayo
The EASIEST No-Knead Artisan Bread
This recipe is VERY forgiving and and VERY low maintenance and VERY delicious! The main trick is to just mix the dough the day or night before you want to eat it.
I usually double or quadruple this recipe. It doesn't take much additional time, and then I can either share a loaf with a friend or freeze the extra loaves for another meal. It is best fresh the day of cooking if you like a crispy chewy crust, which around here at our house is the preferred texture!
1 Loaf:
1/4 tsp active dry yeast
1 1/2 cups warm water
1/4 tsp active dry yeast
1 1/2 cups warm water
3 cups white flour
1 1/2 tsp salt
1 1/2 tsp salt
*Optional: see version add-in ideas below and just half the amounts
DIRECTIONS:
1. In large bowl, combine water, flour, salt, and yeast. Stir and mix until blended with your hand. You do not need to knead mixture, just mix long enough until dough is blended.
2. Cover bowl with plastic wrap. Let dough rest at room temperature for 18-24 hours (or longer-see note)
3. After 24 hours, remove dough from bowl. Shape into a round loaf and place on square of parchment. Lightly dust with flour and make desired cuts at this time.
4. Let shaped loaf rise for 1-3 hours.
5. 30 minutes before cooking, Preheat oven to 475 with 5-6 Quart size Dutch oven pan/lid placed on middle rack.
6. Once loaf has doubled and pan has been heated, carefully remove hot pan lid. Lift dough using parchment and place into heated pan. The dough may loose its shape a little bit, but don't worry, it will still turn out great!
7. Cover and bake for 30 minutes. Remove lid and bake another 15-20 minutes.
8. Remove cooked bread from dutch oven and let it cool on rack for at least an hour before slicing.
2 Loaves
1/2 tsp active dry yeast
3 cups warm water
6 cups all purpose flour
1 TBS salt
1/2 tsp active dry yeast
3 cups warm water
6 cups all purpose flour
1 TBS salt
Add In Versions:
Cheese/Onion: 2 cups shredded cheddar cheese and 1/2 cup dried onion
Rosemary: 4 TBS dried rosemary
Onion Herb: 2 TBS Herb blend such and 1/2 cup dried onion
Herb: 4 TBS Herbs de Provance, dill, or Italian Seasoning
white chocolate: 2 cups white chocolate chips
Craisin/Pecan: 1 cup craisins and 1 cup chopped pecans
Cheese/Onion: 2 cups shredded cheddar cheese and 1/2 cup dried onion
Rosemary: 4 TBS dried rosemary
Onion Herb: 2 TBS Herb blend such and 1/2 cup dried onion
Herb: 4 TBS Herbs de Provance, dill, or Italian Seasoning
white chocolate: 2 cups white chocolate chips
Craisin/Pecan: 1 cup craisins and 1 cup chopped pecans
Follow cooking directions as listed above under 1 loaf.
Notes:
1. I've let this sit up to three days if I'm not able to get to cooking. After 24 hours, just place bowl in Fridge and then pull it out on day of cooking, shape into loaves, and let rise as the directions say (usually closer to 2 hours).
2. Have fun experimenting with cuts on the top of the bread. Ideas include circle shaped dashes, three slices, scissor cuts, X shape cut. If you dust the cuts with a little extra flour, they turn out extra pretty.
3. If you want the bread to taste like it is fresh from the oven after being frozen, defrost the loaf and then just pop it into the over at 300 for 15 minutes.
3 cups all purpose flour
4. If you want to use wheat flour you can. It will be denser. It works quite well to do 2 parts white flour to 1 part wheat.
5. You can also use a stone to cook the bread, or a cookie sheet, or a glass pyrex pan. It does taste best using a ceramic dutch oven pan, but it will still taste really good if you don't have that tool. Same cooking time applies.
Cacio e Pepe Pasta
This is a new favorite simple pasta dish. Think Light Flavorful Alfredo...
I've made just a few slight alterations to the Cook's Illustrated recipe.
Image from here
Serves 4-6
Cook al dente:
1 lb (16 oz) fusilli pasta (can use penne, or another type as well)
-Drain pasta.
-Drain pasta.
-Return to pan and add:
1 cup Pecorino Romano cheese, grated
1 tsp salt
1/4 cup heavy cream
1/4 cup extra virgin olive oil
1 1/2 tsp FRESHLY ground black pepper (about 30 turns)
1 cup Pecorino Romano cheese, grated
1 tsp salt
1/4 cup heavy cream
1/4 cup extra virgin olive oil
1 1/2 tsp FRESHLY ground black pepper (about 30 turns)
-Stir to combine all ingredients and serve immediately.
Notes:
-If you use Parmesean cheese, it will NOT taste the same!
-Sometimes I add fresh tomatoes, basil, zucchini, or other random ingredients I need to use up in my fridge!
-If you LOVE pepper, like me son, you may find yourself adding some extra pepper.
Tea Time!
I grew up occasionally drinking lemon or mint tea with honey when I was sick. It was okay, but always seemed kind of blah and flavorless not to mention I always wanted more honey!
Enter the 20 oz YETI tumbler and Egyptian Licorice Tea--
My life will never be the same again!
The Yeti tumbler keeps your tea warm for much longer than an open tea cup (and it comes in all sorts of fun colors!), and it is easy to take on the go. I love to use TWO tea bags with 20 oz, one of which is always Egyptian Licorice. love how it sweetens the tea without any added honey.
I drink the Elderberry and Lemon balm/Egyptian licorice combo most of the time,
but I also love mint, chamomile, and lemon ginger.
Simple Tomato Caprese Salad
Here is a SIMPLE and delicious recipe for those tasty garden cherry tomatoes!
Image from Here
Salad:
Salad Greens
Sliced cucumber
Sliced avocado
Fresh Mozzarella cheese balls
Sliced red onion
Cherry Tomatoes
Salad Greens
Sliced cucumber
Sliced avocado
Fresh Mozzarella cheese balls
Sliced red onion
Cherry Tomatoes
Freshly Ground Pepper
Toasted almonds or pistachios (optional)
Dressing:
Drizzle with olive oil and balsamic glaze
Chilled Crudite Asparagus with Mustard Dill Sauce
This is a delicious side dish or appetizer!
Make sure you have fresh asparagus. No one likes chewy wooden spears to swallow! You can often find good asparagus all year round, but the best time of year is April-May-think Easter.
image from here
2. You can serve immediately with sauce, or store in a plastic bag in fridge until ready to serve. I LOVE THIS dish because it can be made ahead of time.
3. Arrange asparagus on platter. Before serving, squeeze 1/2 a lemon over asparagus. Optional: grind a little fresh pepper and sprinkle salt over asparagus. Serve with this delicious Dill Mustard Dip (recipe below).
Herb Dip:
1/2 c. fresh chopped Italian Parsley
1 tsp dill
2 tsp prepared mustard (dijon or regular)
1/2 c. sour cream
1/2 c. mayonaise
juice from one lemon (or more to taste)
freshly ground pepper
Basil Tomato Panini
It is Garden Basil and Tomato Season! Enjoy a simple and amazing Grilled Panini sandwich!
INGREDIENTS:
Sliced Sourdough (I love the Cracked Wheat Sourdough from Trader Joes)
Mayo OR Basil Pesto (pictured)
Fresh Basil
Sliced fresh tomatoes
Provolone or mozzerella cheese (or a combo of both!)
Sliced Sourdough (I love the Cracked Wheat Sourdough from Trader Joes)
Mayo OR Basil Pesto (pictured)
Fresh Basil
Sliced fresh tomatoes
Provolone or mozzerella cheese (or a combo of both!)
Lemon Herb Tahini Sauce/Dressing
This is my best copycat attempt at the Utah Chain Spitz Restaurant's Lemon-Herb Tahini sauce. It isn't quite the same, but it is good! If you've never been to Spitz, I recommend their salad with this dressing, or the Street Cart fries with lamb/beef, and double the amount of all the toppings! This sauce also works great on your favorite protein bowl combination, such as the BLT Bliss bowl, or Greek Protein Bowl.
- INGREDIENTS:
- 2 cloves garlic, minced
- ¼ cup fresh parsley, tightly packed
- ¼ cup fresh chives
- 1/3 cup fresh cilantro
- ¼ teaspoon salt
- ¼ cup lemon juice
- 2 Tablespoons olive oil
- ½ cup tahini
- 1/3 cup water
- -Combine all ingredients in blender and blend until smooth. Store in refrigerator for up to 1 month.
Homemade Buttermilk Ranch Dressing
INGREDIENTS:
1 cup buttermilk
1 cup mayonnaise*
3/4 cup sour cream
2 TBS lemon juice
4 garlic cloves, minced
2 tsp fresh parsley
1 tsp fresh dill (or 1/3 tsp dried)
1/2 tsp fresh chives
1/8 tsp cayenne pepper*
1/2 tsp salt
1/2 tsp black pepper
1 cup mayonnaise*
3/4 cup sour cream
2 TBS lemon juice
4 garlic cloves, minced
2 tsp fresh parsley
1 tsp fresh dill (or 1/3 tsp dried)
1/2 tsp fresh chives
1/8 tsp cayenne pepper*
1/2 tsp salt
1/2 tsp black pepper
-Combine all ingredients in a blender and blend until smooth.
*The flavor varies depending on what kind of mayonnaise you use. I usually use Kraft Olive Oil Mayo.
*I usually just do a pinch of cayenne
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