Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.
This is the basic 'Boule' bread mix from the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. I've mainly posted this recipe so that I don't have to hook out the book every time. The dough is stored in the fridge for up to 2 weeks, taking out a bit each day as you need it, forming it and baking it. A forum I belong to love this bread, which is what inspired me to get the book. Most of them cook it in a Remoska, which is a gadget that I find invaluable. Remoska's are from Checkoslavakia, and I believe they've just come to the States. In the UK they're available from Strongly recommend getting the book, if you like this bread. They have lots of different kinds of bread which you make in this way (also sweet ones), plus ideas on how to ring the changes, recipes to use up the stale bread, etc. PS Someone said they were having difficulty getting hold of the book, so I tried to post an Amazon link for it here. But it just comes out as html gobbledey gook! If anyone knows how to do it,
Modified from La Creme De La Crumb, a super easy recipe for honey mustard chicken that's perfect for those days when I don't really feel like cooking but still need to make something. It's a winner, and a regular in our dinner rotation. Goes great with green beans and store bought crescent rolls on the side. I've switched the cooking methods up a bit from La Creme De La Crumb's original, I think the changes improve it somewhat.
Banana Snack Cake- Super easy on Blood Sugar levels and tasty for breakfast, snack or a treat!
Falafel that can rival any restaurant, although it remains vegan, gluten free and pan-cooked, not fried.
From Anna Jone's A Modern Way to Eat cookbook: The brown sugar filling is somewhere between a treacle tart and a pecan pie and it is in every way as delicious as both. I serve this with seasonal fruit and a scoop of yogurt, creme fraiche, or ice cream - nothing too sweet.
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. Featured in: Marinara Worth Mastering. COPIED FROM NYTimes Jan 2, 2017 Julia Moskin
My version of that 70s dinner party classic, curried parsnip soup. I reckon you could use other sweet root vegetables such as celeriac or turnips for this. But for me it’s primarily a way of making parsnips much more palatable. Read more: http://www.larecettedujour.org/2011/10/jane-grigsons-vegetable-book-curried-parsnip-soup.php#ixzz4QKLB5z9s
Battered and fried fish tacos are delicious, but not particularly healthy. Here, we treat the fish to a citrus marinade, grill it, and serve in soft corn tortillas with avocado and tangy cabbage slaw—healthy and delicious, combined. Don’t forget to make a batch of Guacamole and Tomatillo Salsa before you begin.
Solid results for grilled teriyaki chicken.
From www.delish.com, a delightful italian/mexican fusion dish that goes together quick with pre-cooked italian sausage. I edited it to use large flour tortillas because that's what I actually typically do. Can use garlic powder instead of cloves in the sauce and it comes out just great.
A keto garlic bread that goes great as a side dish, pretty foolproof!
Very light, moist, flavorful cake - made with oil, not butter. Popular in the 1950s...Uses a 9" dia tube cake pan (like for angel food cake)
swirl cookies, with or without chocolate chips (surprisingly good, actually)...
Jim Lahey's (Sullivan Street Bakery, NYC) original recipe COPIED FROM NEW YORK TIMES (Jan 2, 2017)
If you want to make the absolute best squash soup, you're best off following Daniel's advice and roasting your squash before souping it. This concentrates its flavor and gives the soup a natural intense sweetness. But let's be honest: You don't always have the time or energy to invest in making the very best. Sometimes "just good enough" is good enough, so when I don't feel like cranking up the oven, I turn to this technique, which delivers a squash soup that's made 100% on the stovetop, in just about half an hour.
Delightful tangy protein-rich yummy summer salad, from Ned the Battalion Chief...
This is a super fast and easy weeknight meal that's full of vegetables and protein, with a creamy yogurt sauce to top it all off. I'm a huge fan of using a microplane to cut down on time, and you'll often find me using it for grating garlic in addition to vegetables like cucumber, as I do in this recipe. It cuts down on time but still gives you a smooth consistency and that fresh cucumber flavor, so you can make a quick, tasty tzatziki sauce for the dish.
Ted adds sliced ripe banana to the batter. And he toasts the wheat germ - by baking it in the oven for a few minutes. Our favorite pancakes - moist, fluffy, crisp. (Winter Holidays 2016)
Heady and sweet, Thai coffee is a glorious mix of a strongly brewed cup of joe and condensed milk. This bread pudding plays on those flavors, sweetening the base custard with condensed milk and adding a generous amount of espresso powder plus floral cardamom, spicy cinnamon, and almond extract. Chunks of buttery challah soak it all up. We like to go the extra mile and serve this with a homemade chilled orange whipped cream.
Yes. Sounds bad. But no. Tastes great. Vinegar + milk + time = quick homemade buttermilk. It gives the pancakes a nice flavor.
Yes, it is worth your while to make English muffins from scratch. Not only is the texture lighter and crisper, homemade muffins taste better, too — yeasty, wheaty, complex. You will need to sear these muffins on the stove top before baking. That’s what gives them their unique crunch on their bottoms. This recipe does not require muffin rings, but if you have them and would like to use them, go right ahead. Just add a few minutes onto the baking time to accommodate the muffins’ increased thickness. Then fork-split them, toast and serve with plenty of butter. After all, that’s what those crevices are made for. Featured in: Three Recipes To Savor To The Last Crumb. NYTimes Jan 2, 2017 (Reviews say these muffins are "almost too good"... :-)