July 19, 2013 § Leave a comment
It’s literally the easiest sauce to make in the world. No lie. Canned tomatoes, tomato paste, herbs (dried or fresh), salt and pepper and some balsamic. (Not pictured? A pinch of sugar). And you can work with whatever tomatoes you’ve got on had. The original recipe calls for crushed, but if you have diced or whole, no big deal; just drain about half the liquid then blend the sauce.
Now, toppings to go on top of the sauce is a whole other ball game. My husband is a meat man; pepperoni, sausage, the more the better. Me? I’m all about the veggies and fancy cheese, goat cheese and corn is my latest favorite. A little arugula is also right up my alley. Our only compromise is Hawaiian pizza. Canadian bacon and pineapple is our happy place for sharing. But we both agree on this sauce.
- 1 large can of crushed tomatoes
- 1 can of tomato paste
- 2 tbsp italian seasoning (or fresh herbs if you have them)
- 2 tbsp balsamic vinegar
- 2 tbsp garlic
- 1-2 tsp sugar
- S&P to taste
July 12, 2013 § 2 Comments
I’m not a huge recipe repeater. In fact, in my first year or marriage I don’t think I made the same thing twice, except for pizza. I just really love trying new things and mixing it up. I’ve mellowed from that a little bit but not a ton; I’d rather make something new most days.
The reason I told you that is to emphasize that when I say I’ve made this four times in a month and a half you realize that’s a big deal. This salad is REALLY GOOD. It’s become my go to potluck, picnic, lunch thing. Try it. You’ll see.
Back to the salad. It’s got some great ingredients and is perfect for summer. It doesn’t involve a stove, is good warm or cold and you can use fresh basil and tomatoes. If you add some grilled chicken you’ve got a main course too.
- 1 cup Trader Joe’s Cous Cous
- 1/2 cup feta cheese
- 1 jar marinated artichoke hearts
- 1/2 cup sun-dried tomatoes, in olive oil
- 1 cup cherry tomatoes, halved
- 1 can garbanzo beans
- 1 cup fresh basil
- juice from one lemon
- Olive oil
July 10, 2013 § Leave a comment
Will Farrell is auditng a woman who own a bakery, played by Maggie Gyllenhaal. She’s a hippie and has arm tattoos (read: I want to be her) and has totally messed up her taxes for years. Will Ferrel, the typical boring, number-obsessed auditor, is assigned to her, while having his life narrated. A fantastic romantic, comedy, drama ensues.
After insulting her during several of their interactions Farrell’s brings Maggie Gyllenhaal’s character flours. Not flowers. She’s a baker and he gifts her fancy types of flour. It’s punny, adorable and involves baking. I love it.
I realize that was the worst description of a movie scene ever. Just go watch it. This bran muffin recipe sort of reminds me of that movie. We’ve got oat flour, barley flour, flax meal and oat bran. Our intestines are going to love us.
It also makes a massive amount (read 24) muffins which makes it perfect for refrigerating some of the dough so later on this week you can get up and bake yourself some fresh muffins for breakfast in the morning with minimal effort.
It’s also adaptable, you can use shredded carrots or smashed bananas, or blueberries, or raisins as filling. And the flour mixture is pretty flexible as long as you keep the same amount of flours equal. Pretty sure you could bust out with some gluten free oat flour and be in business as well.
A couple other tips: use muffin liners as these are pretty moist and a little oily when they come out so are better for handling with liners. And err on the side of baking a little longer than you think necessary. Get on it today and make these muffins. You’ll be glad you did.
- 1 1/8 cups oat flour
- 1 1/8 cup barley flour
- 1 1/8 cup flax meal
- 1 1/8 cup oat bran
- 4 tsp baking powder
- 1 tsp salt
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tbsp cinnamon
- 1 1/8 cup oil
- 1 1/8 cup milk
- 1 1/8 cup applesauce
- 2 tsp vanilla
- 1 1/2 cup fruit – blueberries, raisins, shredded carrots, chopped bananas
July 3, 2013 § Leave a comment
It’s a scrumptious, blueberry filled breakfast treat. Anything with crumb in the title works in my book. Or anything you put streusel topping on at all really.
It’s a pretty basic crumb cake batter, flour, cinnamon, sugar. You get the idea. Mix all that stuff together. Follow the recipe below.
Start with fresh blueberries if you’ve got ’em. And it’s summer so they’re actually popping up in stores now. I splurged and got a large box at TJ’s for $5.99. You could also use frozen as TJ’s has those for like $2. You’re going to coat them with a little bit of flour.
Fold them into the batter. And spread that in a greased and floured baking pan. Make your streusel topping and spread that on top and you’re in business and ready to bake. If you have a crowd to feed and want to make a 13×9 just double the recipe. Finally, lets take a minute to acknowledge that I got my stuff together in time to make a holiday recipe and post it before the actual holiday. Happy Holiday Week!
- 4 tablespoons unsalted butter
- 1 1/2 cups all purpose flour, plus extra for pan and blueberries
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup sugar
- 1 large egg
- 1/4 cup milk (or buttermilk)
- 1 1/2 cup fresh blueberries
- 1 cup all purpose flour
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 1/2 cup cold, unsalted butter, cut into tablespoons