Contributed by Jacki via Pam This comes from an incredibly endearing Jacki story that Pam shared with me. As if any of us needed another reason to want to squeeze the heck out of her whenever we see her. Apparently, Jacki loves turnips. A lot. Plant a bunch of turnips in your garden. Once you’ve harvested them, give Jacki a call to find out the most delicious ways to cook them. Continue reading Turnips
Contributed by Paula & Al This is the only way I can get all 3 of our boys to eat broccoli. Ingredients: Broccoli florets Olive oil Salt & Pepper or Montreal Steak Seasoning, to taste Preheat oven to 450 degrees. Fill a greased jelly roll pan with broccoli florets. Drizzle with olive oil & the seasonings you’ll be using. Stir to make sure everything is coated. Cook for 20 minutes. Give it a stir & cook another 18-ish minutes. Continue reading Roasted Broccoli
Contributed by Kimi & Travis These can also be baked at 400 degrees for about 20 minutes or until caramelized & turning brown. Ingredients: 1 lbs Brussels sprouts 1 Tbsp unsalted butter 1 Tbsp olive oil ~ or about 2 Tbsp or more of bacon drippings, instead of butter & oil 1 Tbsp good-quality Dijon mustard 1 Tbsp honey Kosher salt & Fresh ground black pepper Over medium-high heat, melt butter & olive oil in large nonstick pan. Add brussels sprouts, toss to mix & add a sprinkle of kosher salt. Cook & stir until brown & crisp-tender. Stir in mustard & honey until well combined & caramelized, a minute or two. Season … Continue reading Honey Dijon Brussel Sprouts
Contributed by Rachel & Brendan We have found this is also really good served chilled the next day. The avocado will brown overnight so you may wish to add this fresh right before serving. Ingredients: 1 Tbsp olive oil 2 cloves garlic, minced 1 jalapeno, minced 1 cup quinoa 1 cup vegetable broth 1 (15 oz) can black beans, drained & rinsed 1 (14.5 oz) can fire-roasted diced tomatoes 1 cup corn kernels, frozen, canned or roasted 1 tsp chili powder 1/2 tsp cumin Kosher salt & fresh ground black pepper, to taste 1 avocado, halved, seeded, peeled & diced … Continue reading One Pan Mexican Quinoa
Contributed by Rachel & Brendan (From Peter Reinhart’s “Artisan Breads Every Day”) Ingredients: 4 1/2 cups (567 g) unbleached bread flour 1 3/4 tsp (11 g) salt, or 2 1/2 tsp coarse kosher salt 1 1/4 tsp (4 g) instant dry yeast 2 cups chilled water 1 Tbsp olive oil, plus more for the pan Combine the flour, salt, yeast & water in a mixing bowl. If using a mixer, use the paddle attachment & mix on the lowest speed for 1 minute. If mixing by hand, use a large spoon & stir for 1 minute, until well blended. The … Continue reading Pain a l’Ancienne Focaccia
Contributed by Rachel & Brendan (From Peter Reinhart’s “Artisan Breads Every Day”) Makes 2 large loaves. You can use any kind of beer in this recipe as both light & dark brews add subtle flavor that will complement the cheese. Ingredients: 6 1/4 cups unbleached bread flour 2 tsp salt or 1 Tbsp coarse kosher salt 5 Tbsp granulated or brown sugar or 3 1/2 Tbsp honey or agave nectar 1 cup lukewarm water or beer 1 cup plus 2 Tbsp lukewarm buttermilk or any other milk 1 1/2 Tbsp instant yeast 1/4 cup melted unsalted butter or vegetable oil … Continue reading Soft Cheese Bread
Contributed by Rachel & Brendan We love this bread “as is” as a side, or even better, for paninis with fresh Wisconsin Brick Cheese, pesto-mayo & tomato! Ingredients: 1 1/2 cups water 1 1/2 tsp salt 1 tsp white sugar 1 Tbsp olive oil 3 1/4 cups bread flour 1 1/2 tsp bread machine yeast Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the Dough cycle & Start. (See Editor’s Note for stand mixer instructions.) Dough will be quite sticky & wet once cycle is completed; resist the temptation to add … Continue reading Bread Machine Ciabatta Bread
Contributed by Rachel & Brendan (From Peter Reinhart’s “Artisan Breads Every Day”) We’ve shared our Chicago style deep-dish & grilled pizza recipes in previous volumes of the family cookbook. Here’s our go-to recipe for a thin crust style pizza. It’s nice because it can be made several days ahead of time (it’s actually more flavorful if you do). Use with the Crushed Tomato Sauce recipe from Soups & Sauces. Ingredients: 5 1/3 c unbleached bread flour (680 g) 2 tsp salt, or 1 Tbsp coarse kosher salt 1 tsp instant yeast 3 Tbsp sugar 2 cup room temperature water 2 … Continue reading Neo-Neopolitan Pizza Dough
Contributed by Paula & Al Sweet tea is delicious but it is jam packed with sugar when you buy it pre-made. This recipe is easy & you can make all sorts of varieties. Black tea will give you the traditional iced tea flavor. Combine it with peach, lemon, raspberry, black cherry, whatever your fav is. I’ll do 4 bags black tea & 2 of a flavored one. Ingredients: 6 tea bags 1/2 cup sugar Lemon juice, to taste Put tea bags in a 2-cup measuring cup & fill it almost to the top with boiling water. Let steep for 15 … Continue reading Sweet Iced Tea
Contributed by Pam This recipe is just different enough from the previous one that I included both of them. Ingredients: 1/3 cup nonfat dry milk powder 1/3 cup nondairy creamer powder 1/3 cup French vanilla nondairy creamer powder 1/2 cup unsweetened instant tea powder 3/4 cup sugar 3/4 tsp ground ginger 3/4 tsp cinnamon 1/4 tsp cloves 1/4 tsp cardamom In large bowl, combine all but spices. Stir in spices. In a blender or food processor, blend mix one cup at a time, to a fine powder. To serve, mix 2 heaping Tbsp into a cup of hot water. Continue reading Chai Tea Mix
