When Jim Lahey’s recipe for no-knead bread first hit the New York Times, it sparked a massive bread-baking frenzy. Anyone and everyone began talking about home baking and the fact that this
Instant Pot baked oatmeal is tender and lightly sweet, and cooks up without the need for your oven! Customize them with different add ins, and bake them up in a cake pan or silicone molds.
Spaghetti and tomato meat sauce (aka bolognese) brings back warm childhood memories and this mozzarella baked gnocchi bolognese is a great twist on it! The combination of a tasty tomato meat sauce with pillowy soft
Taking everyone's favorite fast food and making it healthier...and at home too...plus all the fixings!
This easy to make and delicious focaccia comes together all in one day using your already ripe sourdough starter. Top with tomatoes, olives, rosemary, and coarse sea salt—or, really, anything you have in the kitchen that's fresh and sounds delicious!
This Cheesy Baked Zucchini Veggie Spirals Casserole Recipe will become a new meal planning must especially if you have picky eaters on your hands. Transform your favorite pasta dishes into healthier recipes for the whole family using Green Giant Veggie Spirals.
Looking for an easy and healthy alternative to traditional tortillas? These vegan 2 ingredient almond flour tortillas only require a few minutes to make and are grain-free, gluten-free, keto, Paleo and oil-free. Enjoy them in your favorite wraps, tacos, or as a healthy snack.
This is the easiest, most elegant way to make cauliflower that’s delicious for any occasion.
„Aki szereti a túrós süteményeket feltétlenül próbálja ki ezt a receptet! Nem fog csalódni! Én már melegen rávetettem magam és abba se bírtam hagyni.”
A simple, delicious and deeply addictive dish, this pasta alla Sorrentina recipe sees a cherry tomato sauce combined with fresh basil, smoked scamorza cheese and paccheri pasta. As this dish contains so few ingredients, make sure you invest in the best. Using cherry tomatoes at peak season, for example, will provide stunning results.
Your favorite bagels are made vegan and gluten-free with these Vegan Everything Air Fryer Mini Bagels. Low-fat and oil-free!
Sweet potato black bean taquitos are vegan, gluten-free, and easy to make! The crispy and crunchy corn tortillas are stuffed with mashed sweet potato and smoky black beans. Enjoy this healthy appetizer with guacamole, salsa, and cashew sour cream.
Baked, not Fried! These Zucchini Chips are easy to make and are thin, crispy, and irresistible! Did I mention they were healthy, too?
This super easy baked spinach frittata is a terrific way to make breakfast or a make ahead meal you can keep for days. It's a breeze to whip up, it uses only 3 basic ingredients and no stove required!
If you love pizza with ballooned and blistered edges and a crisp but pliable crust, this is the pizza dough recipe you’ll come back to again and again. And it’s easy to make—the pizza dough is no-knead, made with 4 simple ingredients, and doesn’t require special flour. Video guidance below. **Attention Pizza Fans**: My new cookbook, Pizza Night, is available for preorder. NOTES: This recipe yields 4 rounds of dough. Recipe can be halved; dough can be refrigerated for up to five days. I refrigerate individual rounds of dough in quart containers. Dough can be frozen, too. After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 4 to 8 hours. Then, proceed with the recipe. Yeast: If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients. Warm place to rise: Here's a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them. Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the bread should look; then add water back as needed. Water: I find the sweet spot for me to be about 418 grams of water, which is roughly an 82% hydration dough. If this is too high, try using 400 grams of water or even 395 grams of water, which will lower the hydration to 77%. As noted above, this is a variation of the peasant pizza dough recipe in my cookbook. If you are unfamiliar, the peasant bread dough is a very wet, no-knead dough. The key when handling it, is to use as much flour as necessary to keep it from sticking to the board and your hands. That said, you absolutely can start with less water to make the dough more manageable. If you live in a humid environment, if you live abroad, if you are using all-purpose flour or Tipo 00 flour, if you dislike handling wet doughs, consider starting with 400 to 425 grams of water. Add water as needed to get it to the right consistency (reference the video). To make lukewarm water, use 1 part boiling liquid to 3 parts cold liquid. For 2 cups of lukewarm water, use 1/2 cup boiling, 1 1/2 cups cold water. You don't have to be so precise, but using this rough ratio will give you perfectly lukewarm water. Parchment: These rounds are so handy. Toppings: In the notes below the recipe, find the toppings for a classic Margherita pizza and for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes.
Kun je op een nieuw matras meteen slapen en hoe houd je een matras in goede conditie? En hoe je matras onderhouden
Je kunt geen festival of biologische markt voorbij lopen of ze gooien je met kokosbollen om de oren. Ook op internet tiert het welig van de recepten, veelal gelijkend op elkaar. Ik plaatste al eerd…
Don't you just hate spending money on household repairs? It drives me bee-zerk, but it's a necessary evil of home-ownership. So yeah, it's been a wacky few days here at the Goo Shoes house, and by wacky, I mean Not Good. The other day, I heard something vibrating the wall of my closet. I didn't think much of it, until the next day, when I heard it again in the medicine cabinet of our bathroom. This time, the sound was clear -- there was no mistaking it... Bzzzzzzzzzzzz! BEES! The few dead yellow-jackets we've found recently around the house suddenly made sense. Unbeknownst to us, bees have been busy setting up shop inside the walls of our house. One thing you may not know about me is that I am terrified of bees. The thought of yellow-jackets in my house? I can't imagine anything worse. Except for squirrels. Or bats. Ms. Toody was about to become unglued. Lucky for me, Mr. Goo Shoes is an ace problem-solver. If there is something wrong, he will figure it out. Within minutes, he determined where the bees were getting in. Their secret life was about to be exposed. It was time for... The Exterminator. Hasta la vista, babees! We were still finding dead yellow-jackets all over the house, when we woke up yesterday to a broken hot water heater. Ouch, now that stings. Fortunately, we were able to replace it today. It was time for a baking distraction. Remember I told you about the rugelach from Israel? They are impossible to replicate, yet that hasn't stopped me from trying to perfect my own rugelach-making skills. For years, I've made my mother's recipe, which has a sour cream-based dough, and is rolled into crescent shapes. I've always wanted to learn how to make the rolled kind. When I had my family over to break the fast on Yom Kippur, I tried a new recipe. Success! They were really good, so, I made them again this week, for some very special people. I'm not going to tell you who just yet...that's a surprise. This dough has a cream cheese base, and is richer than my mom's rugelach. I feel guilty saying it, but I like this version better! And, it's is less labor-intensive, since each cookie doesn't need to be individually rolled. As you know, I've got an affinity for "easy." It's how I "roll," lol. These rugelach are not difficult to make at all, but I've got a few tips to help guarantee your success. I recommend regular cream cheese, not low-fat, for making the dough. Using low-fat cream cheese may affect the consistency, and the ability to roll it up into cylinders. It's very important for the dough to be chilled before rolling it out. The dough is sticky, so make sure surface, rolling pin (affil. link) and hands are well-floured, and work with only one piece at a time, leaving the other pieces in the refrigerator until needed. Clean work surface thoroughly before rolling out a new piece of dough. It will be easier to roll. Keep rolled logs in refrigerator until all four are finished so that they slice easily before baking. Now that you are adequately prepped, let's roll! BROWN SUGAR AND CINNAMON RUGELACH Yield: 48 pieces For the Dough: 8 oz. (2 sticks) butter, softened 8 oz. cream cheese, softened (I recommend regular, not low fat). 3 tbsp granulated sugar 1 tbsp light brown sugar 1/4 tsp salt 1 1/2 tsp pure vanilla extract 2 cups flour (plus extra for rolling out dough) For the Filling: 3/4 cup finely ground walnuts 3/4 cup packed dark brown sugar 3/4 tsp cinnamon For the Topping: 2 tbsp granulated sugar 1/4 tsp cinnamon 1 egg, lightly beaten, + 1 tsp water To Make Dough: In large mixer bowl, combine butter, cream cheese, granulated sugar, brown sugar and salt on medium speed until completely combined (about 1 minute). Scrape down sides of mixing bowl, add vanilla and combine. Mix in flour in four batches, on low speed, until combined. With floured hands, shape dough into 6-inch square, wrap in plastic, and chill in refrigerator, at least one hour. To Make Filling: With a fork, mix finely chopped walnuts, dark brown sugar, and cinnamon together until combined. If sugar sticks together, use fingers to separate. To Assemble and Bake Rugelach: Adjust oven rack to middle position. Preheat oven to 350°F. Line baking sheet with parchment paper. Cut dough into four equal pieces. Work with one piece at a time, putting remaining pieces back into refrigerator in plastic wrap, until ready to use. Roll out dough into 12" X 8" rectangle on well-floured surface, with floured rolling pin. Spread one quarter of the filling mixture evenly over dough (approximately 1/2 cup for each log). Use hand to press filling into the dough, so it adheres. With long side of dough near you, roll dough tightly into log (it will be 12 inches long). Place log seam side down onto baking pan. Put baking sheet with log into refrigerator while making the remaining logs. Clean work surface thoroughly, and re-flour. Repeat with remaining dough to make three more logs. Arrange four logs at least one inch apart on baking pan. Brush logs with egg wash, and sprinkle with cinnamon and sugar mixture. With a sharp knife, make 3/4" cuts into log (do not cut all the way through) at one-inch intervals. If dough is too soft, chill in refrigerator for 20-30 minutes. Bake rugelach until golden brown, about 20-25 minutes. Cool on baking sheet for 5 minutes; then cool completely on rack. Carefully transfer cooled logs to cutting board, and slice rugelach into individual pieces. The rugelach was sitting on the counter waiting for its photo op, when Mr. Goo Shoes was about to grab a handful. "Noooooo!" He was literally within a second of pulling the rugelach right out from under me. Luckily, I stopped him just in time. "Can't I have some?" I explained that I made it for something special, and I couldn't spare any. He looked so forlorn, I had to let him have one. Looks like I'll be busy as a bee, and making another batch pretty soon. You may also like: Rugelach Two Ways: Fig Walnut and Chocolate Linking with: Best of the Weekend Wow Us Wednesday Wake Up Wednesday Cooking and Crafting with J & J Share Your Style Foodie FriDIY Metamorphosis Monday Lou Lou Girls Fabulous Party The Scoop Tweak It Tuesday What's It Wednesday Share It One More Time Simple and Sweet Fridays Home and Garden Thursday
Loaded Cauliflower Broccoli Casserole – This loaded cauliflower casserole with bacon and broccoli is an incredible keto/low-carb side dish recipe or main dish that tastes delicious. The casse…
What if you could invest 20 minutes of active cooking time to have a healthy, satisfying breakfast ready in 60 seconds or less for the next 3 days? Ham and Cheese Buttermilk Breakfast Muffins from…
No-Knead Bread Recipe If you have been hanging out around Frugal Living NW for awhile, you know that I am a big believer in making food from scratch at home. With a few exceptions, I prefer
