Simple. Delicious.
3 c all purpose flour
1 tsp salt
4 1/2 tsp baking powder
1/3 c sugar
12oz room temperature beer
1/4 c butter
Preheat oven to 375.
Mix flour, salt and baking powder together in a bowl. Add sugar and mix. Add beer and mix well making sure to incorporate all of the dry ingredients.
Grease 9x5 loaf pan. Pour dough in to pan.
Melt butter in microwave safe bowl. Pour melted butter over dough.
Place loaf pan on a cookie sheet (to catch any butter drippings).
Bake at 375 for 45-50 minutes.
Enjoy!
Wednesday, August 25, 2010
Thursday, May 6, 2010
vegan black bean burgers
created this jem when i just started combining things from the pantry. don't let the vegan-ness fool you. they're good.
2 cans no salt added black beans, rinsed well and drained
cooled cooked quinoa, recipe follows
2-3 tbsp crushed garlic
1 medium white onion, small dice
1 cup whole wheat flour
1/2 cup whole wheat bread crumbs
1 small can of diced hatch green chiles
Salt, pepper, red pepper flakes, other seasonings to taste
panko bread crumbs
preheat oven to 350 degrees f.
sautee the onion until soft, about 3-5 minutes.
in a large bowl, mash the beans until almost smooth (i use a potato masher).
add sauteed onions and the rest of the ingredients, except the oil, adding the flour a little at a time to combine well. mixture will be thick.
form bean mixture into patties, approximately ½ inch thick.
pour panko bread crumbs in a shallow bowl. coat both sides of patties in panko.
fry patties in a small amount of oil until slightly firm.
place fried patties on cookie sheet. bake 30 minutes, flipping patties over at 15 minute mark.
assemble burger.
let remaining patties cool completely. place in freezer friendly container, separating each patty with wax paper. freeze and enjoy later. reheat in oven, toaster or microwave.
enjoy.
quinoa
bring 2 cups of water to a boil over high heat, add pinch of kosher salt
add 1 cup well rinsed quinoa
bring back to boil and reduce to medium heat
cover and cook 12-15 minutes, until all water has been absorbed
let stand covered 5 minutes
fluff with fork
2 cans no salt added black beans, rinsed well and drained
cooled cooked quinoa, recipe follows
2-3 tbsp crushed garlic
1 medium white onion, small dice
1 cup whole wheat flour
1/2 cup whole wheat bread crumbs
1 small can of diced hatch green chiles
Salt, pepper, red pepper flakes, other seasonings to taste
panko bread crumbs
preheat oven to 350 degrees f.
sautee the onion until soft, about 3-5 minutes.
in a large bowl, mash the beans until almost smooth (i use a potato masher).
add sauteed onions and the rest of the ingredients, except the oil, adding the flour a little at a time to combine well. mixture will be thick.
form bean mixture into patties, approximately ½ inch thick.
pour panko bread crumbs in a shallow bowl. coat both sides of patties in panko.
fry patties in a small amount of oil until slightly firm.
place fried patties on cookie sheet. bake 30 minutes, flipping patties over at 15 minute mark.
assemble burger.
let remaining patties cool completely. place in freezer friendly container, separating each patty with wax paper. freeze and enjoy later. reheat in oven, toaster or microwave.
enjoy.
quinoa
bring 2 cups of water to a boil over high heat, add pinch of kosher salt
add 1 cup well rinsed quinoa
bring back to boil and reduce to medium heat
cover and cook 12-15 minutes, until all water has been absorbed
let stand covered 5 minutes
fluff with fork
sausage, pepper and onion sammies
thank you giada de laurentiis for this crowd pleasing favorite.
1/4 cup extra-virgin olive oil
1 pound spicy italian sausage or tofu based sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 cup chopped fresh basil leaves
6 cloves worth of crushed garlic
2 tbsp tomato paste
1 cup marsala wine
1 (15-oz) can diced tomatoes
1/4 tsp red pepper flakes
6 slices of deli provalone cheese
6 of your favorite sandwich rolls
heat the oil in a heavy large skillet over medium heat. add the sausages and cook until brown on both sides, about 7 to 10 minutes. remove from the pan and drain.
keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. add the oregano, basil, and garlic and cook 2 more minutes.
add the tomato paste and stir. add the marsala wine, tomatoes, and chili flakes. Ssir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. bring to a simmer.
cut the sausages into slices (cut slices in half making bite sized pieces). add the sausage back to the pan and stir to combine. cook until the sauce has thickened, about 20 minutes.
split the rolls in half lengthwise. hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. lay down slice of cheese in channel. fill the bottom half of the roll with sausage mixture. close sammies and serve.
enjoy.
1/4 cup extra-virgin olive oil
1 pound spicy italian sausage or tofu based sausage
2 red bell peppers, sliced
2 yellow onions, sliced
1 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 cup chopped fresh basil leaves
6 cloves worth of crushed garlic
2 tbsp tomato paste
1 cup marsala wine
1 (15-oz) can diced tomatoes
1/4 tsp red pepper flakes
6 slices of deli provalone cheese
6 of your favorite sandwich rolls
heat the oil in a heavy large skillet over medium heat. add the sausages and cook until brown on both sides, about 7 to 10 minutes. remove from the pan and drain.
keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. add the oregano, basil, and garlic and cook 2 more minutes.
add the tomato paste and stir. add the marsala wine, tomatoes, and chili flakes. Ssir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. bring to a simmer.
cut the sausages into slices (cut slices in half making bite sized pieces). add the sausage back to the pan and stir to combine. cook until the sauce has thickened, about 20 minutes.
split the rolls in half lengthwise. hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. lay down slice of cheese in channel. fill the bottom half of the roll with sausage mixture. close sammies and serve.
enjoy.
creamy artichoke soup
giada never lets us down! i've omitted the marscapone cheese and substituted veggie stock for chicken stock.
2 tbsp extra-virgin olive oil
2 leeks, white part only, washed well and chopped
3 cloves worth of crushed garlic
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups veggie stock
1/2 tsp salt
1/4 tsp freshly ground black pepper
heat olive oil in a heavy, large pot over medium heat. add the leeks and the garlic and stir. add the potatoes and cook for 5 minutes, stirring often. add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
using a handheld immersion blender, or in a blender in batches, puree the soup.
***WARNING - when blending warm/hot items keep lid off. cover top with paper towels (hold in place). if you put the lid on it could all explode!***
add more a touch more stock if need be.
ladle the soup into serving bowls.
enjoy!
2 tbsp extra-virgin olive oil
2 leeks, white part only, washed well and chopped
3 cloves worth of crushed garlic
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups veggie stock
1/2 tsp salt
1/4 tsp freshly ground black pepper
heat olive oil in a heavy, large pot over medium heat. add the leeks and the garlic and stir. add the potatoes and cook for 5 minutes, stirring often. add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
using a handheld immersion blender, or in a blender in batches, puree the soup.
***WARNING - when blending warm/hot items keep lid off. cover top with paper towels (hold in place). if you put the lid on it could all explode!***
add more a touch more stock if need be.
ladle the soup into serving bowls.
enjoy!
slow-cooker pork loin street tacos
another great recipe from the food network kitchens. i added green chiles, swapped out some other chiles and added the pepper flakes for a little extra kick.
3 whole ancho chiles
3 whole anaheim chiles
5 dried de arbol chiles
1 small can diced hatch green chiles
1 tsp red pepper flakes (or more to your liking)
1 head's worth of crushed garlic
3 chipotles in adobo sauce (one can)
1/2 medium white onion, roughly chopped
3 tbsp extra-virgin olive oil
2 tbsp honey
1 tbsp cider vinegar
kosher salt
2 tsp dried oregano, preferably mexican
4 cups low-sodium veggie broth
5-6 pounds boneless pork loin, cut into chunks
ground pepper
2 bay leaves
1 cinnamon stick
corn tortillas, warmed, for serving
your favorite taco toppings
stem and seed the chiles. put the ancho and pasilla chiles and the garlic in a bowl. microwave on high until soft and pliable, 2 to 3 minutes
***WARNING - if you are using dried chiles make sure you soak them in hot water. DO NOT nuke dried chiles!***
transfer softened chiles and warmed garlic to a blender.
add the chipotles, onion, 2 tbsp olive oil, honey, vinegar, 1 tsp salt and the oregano to the blender; puree until smooth.
***WARNING - when blending warm/hot items keep lid off. cover top with paper towels (hold in place). if you put the lid on it could all explode!***
heat the remaining oil in a large skillet over medium heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. pour in the broth and reduce until slightly thickened.
season the pork all over with salt and pepper and transfer to a large slow cooker. add the bay leaves and cinnamon stick, then pour in the sauce. cover and cook on high until the meat is tender, about 6 hours.
discard the bay leaves and cinnamon stick. shred the pork with 2 forks; season with salt and pepper. serve the shredded pork in the tortillas, along with toppings
3 whole ancho chiles
3 whole anaheim chiles
5 dried de arbol chiles
1 small can diced hatch green chiles
1 tsp red pepper flakes (or more to your liking)
1 head's worth of crushed garlic
3 chipotles in adobo sauce (one can)
1/2 medium white onion, roughly chopped
3 tbsp extra-virgin olive oil
2 tbsp honey
1 tbsp cider vinegar
kosher salt
2 tsp dried oregano, preferably mexican
4 cups low-sodium veggie broth
5-6 pounds boneless pork loin, cut into chunks
ground pepper
2 bay leaves
1 cinnamon stick
corn tortillas, warmed, for serving
your favorite taco toppings
stem and seed the chiles. put the ancho and pasilla chiles and the garlic in a bowl. microwave on high until soft and pliable, 2 to 3 minutes
***WARNING - if you are using dried chiles make sure you soak them in hot water. DO NOT nuke dried chiles!***
transfer softened chiles and warmed garlic to a blender.
add the chipotles, onion, 2 tbsp olive oil, honey, vinegar, 1 tsp salt and the oregano to the blender; puree until smooth.
***WARNING - when blending warm/hot items keep lid off. cover top with paper towels (hold in place). if you put the lid on it could all explode!***
heat the remaining oil in a large skillet over medium heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. pour in the broth and reduce until slightly thickened.
season the pork all over with salt and pepper and transfer to a large slow cooker. add the bay leaves and cinnamon stick, then pour in the sauce. cover and cook on high until the meat is tender, about 6 hours.
discard the bay leaves and cinnamon stick. shred the pork with 2 forks; season with salt and pepper. serve the shredded pork in the tortillas, along with toppings
classic marg
from my friends at the food network kitchens
per serving:
ice cubes
3 ounces 100% agave tequila
2 ounces freshly squeezed lime juice
1 ounce simple syrup, recipe follows
1 teaspoon triple sec
mix tequila, lime juice and simple syrup (multiply for number of servings) in pitcher. serve over ice or chill in fridge and serve in margarita glasses. sugar/salt rim optional.
simple syrup
1 cup sugar
1 cup water
put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. "leftovers" can be stored in a sealed container in the fridge for up to one month
per serving:
ice cubes
3 ounces 100% agave tequila
2 ounces freshly squeezed lime juice
1 ounce simple syrup, recipe follows
1 teaspoon triple sec
mix tequila, lime juice and simple syrup (multiply for number of servings) in pitcher. serve over ice or chill in fridge and serve in margarita glasses. sugar/salt rim optional.
simple syrup
1 cup sugar
1 cup water
put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. "leftovers" can be stored in a sealed container in the fridge for up to one month
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