No-Knead Bread (artisan bread)

Makes one 1 1/2 pound loaf

3 cups flour
1/4 tsp. yeast
1 1/4 tsp. salt
1 1/2 cups warm water
olive oil
cornmeal

1.  In a large bowl, combine flour, yeast, and salt.  Add water and stir until blended.  Coat a second large bowl with olive oil, and transfer dough into bowl, and cover bowl with plastic wrap.  Let dough rest at least 12-18 hours.  When the surface is dotted with bubbles, dough is ready

2.  with floured hands, quickly and gently shape dough into a ball.  Place dough on a cutting board coated with cornmeal, and let rise 2 hours.

3.  A half hour before it is done rising, preheat oven to 500 degrees.  Place 6 to 8 quart heavy covered pot, such as cast iron or pyrex in the oven as it heats.  Shake dough into pot once the oven is heated, cover and bake 30 minutes.  Uncover, and continue baking until browned, 15-30 minutes.

Summer Squash Bisque

1 c. sliced carrots
1/2 c. chopped onion
3/4 tsp. salt
3 c. chicken broth, or water with veggie base
2 medium yellow summer squash, cut in half lengthwise and sliced.
1/4 c. flour
2 c. milk
1/2 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. ginger
1 c. shredded cheddar cheese
1 (13oz) can evaporated milk

Combine carrots, onion, salt, chicken broth in sauce pan.  Cover and cook over high heat until mixture comes to a boil, about 5 minutes.  simmer and reduce heat for 5 minutes.  Add squash.  Cover and simmer 5 minutes.
Combing flour and milk in jar.  Cover and shake until smooth.  Stir in flour mixture and spices.  Cook over medium heat, stirring constantly, until mixture boils and thickens, about 4 minutes.  Remove from heat.
Slowly stir in cheese and evaporated milk.  Cook over low heat for 3 minutes or until cheese melts and soup is hot.

Hot Spinach Artichoke Dip

2 jar (6 1/2 oz each) marinated artichoke hearts, drained and coarsely chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1/2 c. sour cream (I used plain greek yogurt last time, and turned out well)
1/2  c. mayonnaise
1 garlic clove, pressed
3 ounces fresh Parmesan cheese, grated (about 3/4 cup)

Preheat oven to 375 degrees.  Drain and coarsely chop artichoke hearts (I use a food chopper).  Combine all ingredients in bowl.  Spoon into pie plate.  Bake 20-25 minutes or until heated through.  I love this on fresh artisan bread, with chips, and fresh veggies.  I will also use the leftovers as a sandwich spread.

Salmon

Salmon fillet
1 tsp garlic salt
1 tsp onion powder
1 tsp seasoning salt
1 tsp liquid smoke
1/2 c. brown sugar
  Mix all ingredients and rub evenly on top of the salmon fillet (I like using fresh wild caught).   Line cookie sheet with foil, and  Bake in oven at 400 degrees for 10-15 until salmon "flakes" when you stick a fork in it and turn it.

Squash Croquettes

Squash Croquettes

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Difficulty Rating: Easy

Ingredients
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
1/4 c. parmesean cheese
½ cup plus 1 tablespoon all-purpose flour or GF flour
olive oil

Instructions
1. In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour.
2. In a skillet, heat ½-inch oil over medium-high heat.
3. Drop batter by tablespoonfuls into oil.
4. Cook about 3 minutes per side or until golden brown, turning once.
5. Drain croquettes on paper towels.

Nutrition Facts per Serving: Calories – 100, Total Fat – 5.5g, Sodium – 15mg, Total Carbohydrates – 11.1g, Protein – 2.7g

Mexican chocolate chia pudding

eld: 2 servings

A rich, creamy dairy-free pudding made with chia seeds.

ingredients

• 1/3 c. chia seeds
• 1 c. unsweetened almond (or other non-dairy) milk
• 2 tbsp. unsweetened cocoa powder
• 1 tbsp. maple syrup (I used Grade B)
• 1 tsp. ground cinnamon
• pinch of cayenne (optional)

instructions

1. Combine all ingredients in a medium bowl. Cover and refrigerate overnight or at least 8 hours. Transfer mixture to a high-powered blender and blend until completely smooth. If pudding is warm from blending, return to refrigerator until chilled. (Alternately, you can just stir the pudding and eat it without blending.)

notes

This pudding is thick, almost like a mousse. If you've blended your pudding and decide you want it a little thinner, add some extra milk. Be sure to blend the pudding until completely smooth--if you don't, it will be gritty! A high-powered blender likeBlendTec works best. Any sweetener you like will work in this, and if 1 tablespoon isn't sweet enough, feel free to add more.

Summer Wraps

Summer wraps: 1/2 cup chopped chicken, 3 Tbsp Fuji apples chopped, 2 Tbsp red grapes chopped, 2 tsp honey, 2 Tbsp almond butter. Mix and wrap in a Romaine lettuce leaf.

Crispy Roasted Chickpeas (Garbanzo Beans)

Servings: 2 (as snack) Prep Time: 5 Cook Time: 30

I highly recommend doubling a batch of Roasted Chickpeas, the bowl will be empty in 10 minutes! This is a one of the simplest snack recipes - four ingredients and it starts with a can of chickpeas pulled from your pantry. You can use any spice blend - I'm going to try garlic powder, or garlic salt (and omit extra salt)

ingredients:

One 15-ounce can garbanzo beans1 1/2 tablespoons olive oilSaltSpice blend of your choice

directions:

1. Preheat oven to 400F.

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towel on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

Sesame Glazed Cauliflower "Wings"

Sesame Glazed Cauliflower “Wings”

 

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Serve up Sesame Glazed Cauliflower “Wings” for the big game. These sweet, savory, sticky bites will be devoured by both vegetarians and meat-eaters.

Adapted from Author: Brianne @ Cupcakes & Kale Chips

Recipe type: Appetizer, Side

Ingredients

For the sauce:

• ½ c Braggs Amino Acids
• ¼ c honey (or agave or maple syrup for vegan)
• ½ T grated fresh ginger or 1/4 tsp. ginger (powdered)
• 1 T sesame oil
• ¼ c rice vinegar
• 1 T sesame seeds

For the cauliflower:

• One large head cauliflower
• ½ c brown rice flour
• ½ c I used almond milk
• ½ t garlic powder
• Optional additional sesame seeds and/or scallions for garnish, if desired

 

See Creative Game Day Recipes

 

Instructions

For the sauce:

1. Combine all of the sauce ingredients in a bowl and whisk together. Set aside.

For the cauliflower:

1. Preheat your oven to 450°F, and spray a baking sheet with oil or cooking spray.
2. Cut the cauliflower into florets. The smaller they are, the faster they will cook and softer they will get.
3. Whisk together the remaining ingredients in a bowl.
4. Toss the cauliflower in the batter until thoroughly coated.
5. Arrange the cauliflower on the baking sheet in a single layer.
6. Bake for 15-20 minutes, or until slightly less done than you want them.
7. Remove from the oven and pour the sauce over the cauliflower (see Note).
8. Return to oven for another 5 minutes.
9. Remove from the oven and gently flip and toss the cauliflower in the sauce on the sheet.
10. Return to the oven for another 5 minutes.
11. Place the cauliflower on a serving plate or bowl, and if desired, sprinkle with some additional  sesame seeds.
12. If desired, pour any remaining sauce off of the baking sheet into a bowl for dipping.

Notes

This does make quite a bit of sauce. I like to pour it all over and let it cook down a bit in the oven, but you can pour over less, and save some for dipping.

Pull-Apart Cinnamon Sugar Pumpkin Bread with Glaze

Pull-Apart Cinnamon Sugar Pumpkin Bread with Glaze
(Adapted from Willow Bird Baking)

Ingredients
Bread2 Tbsp unsalted butter
1/2 cup milk
2 1/4 teaspoons (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/2 cups bread flour

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 Tbsp unsalted butter

 Glaze 
2 Tbsp unsalted butter
1/8 cup brown sugar
1 1/2 Tbsp milk
3/4 cup powdered sugar
1 tsp vanilla

Directions

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9×5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the vanilla and powdered sugar.

**Of course I didn’t properly read this section of the directions… I was supposed to melt the butter and brush the dough with the butter then adding the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that’s how I am listing it. It’s really your call!

*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.

**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you’d like.

Squash & Potato Gratin

Squash & Potato Gratin

Ingredients

• 2 medium yellow summer squash
• 1 pound of red or russet potatoes
• 3 tablespoons olive oil
• 8 ounces Monterrey Jack
• Salt and freshly ground black pepper
• 1/4 cup milk
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon dried basil
• (to make it dairy free, use coconut milk and goat cheese)

Instructions

1. Preheat oven to 400°F. Grease a 1 1/2 to 2-quart casserole dish.
2. I used a mandoline to slice the squash and potatoes very, very thin. If you don't have a mandolin, slice them thinly with a knife. Toss the veggies in a bowl with the olive oil.
3. Place 1/3 of the squash and potato slices into the bottom of the pan. I layered them by alternating squash and potato but you could just spread them evenly.
4. Season with some salt and pepper and half of the cheese.
5. Repeat the layering with a 1/3 of the veggies, seasoning with S&P and sprinkling with cheese.
6. Finish the gratin by layering the final veggies on top and seasoning with S&P.
7. Pour the milk over the dish then top with parmesan cheese.
8. Bake for 30 minutes covered then uncover and finish baking for 15 minutes.