Granola

Source:

https://cookieandkate.com/healthy-granola-recipe/#tasty-recipes-23967-jump-target

Time: 1.5 hours

(mostly because it needs 45 minutes of "cool down" time to get crunchy)

Yield:

About 8 cups granola, enough for about 24 half-cup servings.

Ingredients:

4 cups old-fashioned rolled oats

1.5 cups raw nuts and/or seeds

(option we like: 3/4 cup pecans and 3/4 cup pepitas)

1 teaspoon fine-grain sea salt 

(for standard table salt, scale back to 3/4 teaspoon)

1/2 teaspoon ground cinnamon

1/2 cup melted coconut oil or olive oil

1/2 cup maple syrup or honey

1 teaspoon vanilla extract

2/3 cup dried fruit, chopped if large

(ex. dried cranberries)

(we skip this so braces don't get clogged)

Optional additional mix-ins:

1/2 cup chocolate chips or coconut flakes

(we skip this too, it's supposed to "healthy" so c'mon)

Instructions:

1. Preheat oven to 350 degrees.

- Line a large, rimmed baking sheet with parchment paper.

2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon.

Stir to blend.

3. Pour in the oil, maple syrup and/or honey and vanilla.

Mix well, until every oat and nut is lightly coated.

4. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.

5. Bake until lightly golden, about 21 minutes, stirring halfway.

(for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.

*Do not bake until dark. It will taste burnt (it's not bread!)

6. Let the granola cool completely, undisturbed (at least 45 minutes).

7. Top with the dried fruit (and optional chocolate chips, if using).

- Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.

- Store the granola in an airtight container at room temperature for 1 to 2 weeks.

Or in a sealed freezer bag in the freezer for up to 3 months.

The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Goes great with:

- Yogurt

- Oatmeal

- Fresh fruit

- Your hands to your mouth

Stir Fry Sesame Noodles with Chickpeas & Basil (Vegan, 30 minutes)

 Source: Lisa found on the internets, December 2023

Ambitious Kitchen

Time: 1 hour (c'mon, none of these are really 30 minutes)

Serves: 4

INGREDIENTS:

For the sauce:

1/3 cup low sodium soy sauce or coconut aminos

1/3 cup water

3 cloves garlic, minced

2 tablespoons coconut sugar or brown sugar (or sub 1 tablespoon pure maple syrup)

1 tablespoon sesame oil (preferably toasted sesame oil)

1 tablespoon rice vinegar

1 tablespoon fresh grated ginger

1 tablespoon sesame seeds (or sub 1 tablespoon tahini)

½ teaspoon red pepper flakes

½ tablespoon arrowroot starch (or sub cornstarch)

For the veggies & chickpeas:

1 tablespoon toasted sesame oil (preferably toasted sesame oil)

½ white onion, cut into large chunks

2 large carrots, thinly sliced

1 red bell pepper, chopped

1 large head of broccoli, chopped into florets

1 (15 ounce) can chickpeas, rinsed and drained

For the noodles:

10 ounces stir fry rice noodles (or feel free to sub ramen noodles or soba noodles)

For serving:

½ cup basil leaves, ribboned/julienned

1/2 cup roasted cashews, chopped

Scallions (green part of the onion only)

Extra sesame seeds

INSTRUCTIONS:

01. Make your stir fry sauce: in a medium bowl, whisk together:

- soy sauce

- water, garlic

- coconut sugar

- sesame oil

- rice vinegar

- fresh ginger

- sesame seeds

- red pepper flakes

- arrowroot starch (or cornstarch)

Set aside.

02. Add 1 tablespoon sesame oil to a large pot then add in:

- chopped onion and sliced carrots

Cook for 2-4 minutes until onions begin to soften.

Next add in broccoli and bell pepper and cook.

Stirring frequently, for an additional 6-8 minutes

or until broccoli is slightly tender but still have a bite.

03. While the veggies are cooking, make your stir fry rice noodles according to the directions on the package. Then drain and set aside.

04. Add the drained chickpeas to the pot with the cooked veggies.

Immediately turn the heat to low and add in the sauce.

Cook for an additional 2 minutes over low heat until the sauce begins to thicken a bit.

(It should be nice and saucy.)

Stir in rice noodles, fresh basil ribbons and cashews.

Toss again to combine.

Garnish with scallions and sesame seeds.

Ba-BAM! (so goooood)

Butternut Squash, Kale, and White Bean Soup

Source:

https://dishingouthealth.com/kale-and-white-bean-soup/#recipe

Time: 60 minutes

20 minutes - Prep time

40 minutes - Cook time

Gear: 

1 5 to 7-qt Dutch oven, cocotte, or stock pot

Optional - immersion blender

Ingredients:

2 Tbsp. extra-virgin olive oil

1 medium yellow onion, finely chopped

2 celery ribs, finely chopped

5 garlic cloves, minced

½ tsp. chili flakes

1 lb. peeled and cubed butternut squash

8 thyme sprigs

1 (15-oz.) can Great Northern Beans, rinsed and drained (or chickpeas)

4 cups stemmed and roughly chopped lacinato kale

4 cups lower-sodium vegetable broth

2 cups water

¾ tsp. smoked paprika

1 tsp. kosher salt

½ tsp. black pepper

1 to 2 Tbsp. finely chopped fresh sage leaves

Toasted pumpkin seeds for garnish (optional)

Directions:

1. Heat oil in a large soup pot or Dutch oven over medium.

2. Add onions and celery; cook 8 minutes, until soft.

3. Stir in garlic, chili flakes, butternut squash, and thyme sprigs.

- cook 4 to 5 minutes, until aromatic.

4. Add white beans, kale, broth, water, smoked paprika, salt, and pepper.

- increase heat to bring soup to a boil.

5. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender.

6. Remove thyme sprigs, and stir in sage.

7. Taste and adjust seasonings as needed.

Notes:

To serve:

Ladle soup into bowls and garnish with toasted pumpkin seeds and Parmesan cheese, if desired.

To Store:

Refrigerate leftover soup in an airtight storage container for up to 4 days. 

To Reheat:

Gently reheat soup in a pot on the stovetop over medium heat.

You can also reheat individual portions in the microwave, stopping to stir every 30 seconds for more even heating.

To Freeze:

Soup can be frozen for up to 3 months.

Freeze soup in an airtight freezer-safe storage container.

Let thaw overnight in the refrigerator before reheating.

Lime Rice with Cilantro

Source:

Simply Recipes:

https://www.simplyrecipes.com/recipes/cilantro_lime_rice/

Time: 1 hour (5 mins 30 mins 35 mins)

(6 servings)

Ingredients

2 Tbsp extra virgin olive oil

1 1/2 cups rice

1 clove garlic, minced

2 1/4 cups water

1 tsp salt

Finely grated zest of one lime

3 Tbsp lime juice

1 cup lightly packed chopped cilantro

Directions:

1. Brown the rice:

Heat the olive oil in a medium saucepan on medium high heat.

Add the raw rice and stir to coat with the olive oil.

Cook, stirring occasionally, until the rice has started to brown.

* Add the garlic and cook a minute more.

2. Add water, salt, zest, then simmer:

Add water, salt, and lime zest to the rice.

- Bring to a rolling boil, then cover and lower heat to simmer.

- Cook undisturbed for 15 minutes (check your rice package instructions).

3. Then remove from heat and let sit for 10 minutes.

Fluff the rice with a fork.

4. Stir in lime juice and cilantro:

Transfer the rice to a serving bowl.

Pour lime juice over the rice and toss with chopped cilantro.

Serve with chicken, steak, shrimp, Mexican or Asian food.

 

Conchas (Mexican sweet bread) pan dulce

Source: 

Was in an email blast from King Arthur, but it was good!

https://www.kingarthurbaking.com/recipes/conchas-recipe

https://www.youtube.com/watch?v=3Y72oxk8lYA

Time:

4 hours

Ingredients:

Starter

170g (3/4 cup) water (86º)

2 teaspoons instant yeast

120g (1 cup) King Arthur Unbleached Bread Flour

Dough

8g (1 1/4 teaspoons) salt

330g (2 3/4 cups) King Arthur Unbleached Bread Flour

66g (1/3 cup) granulated sugar

43g (3 tablespoons) butter, softened

2 large eggs plus 1 egg yolk, white reserved

2 teaspoons Mexican vanilla extract, or your favorite vanilla extract

Topping

99g (1/2 cup) granulated sugar

1/4 teaspoon salt

1 1/2 teaspoons Mexican vanilla extract, or your favorite vanilla extract

71g (5 tablespoons) unsalted butter, soft

80g (2/3 cup) King Arthur Unbleached Bread Flour

1 large egg white, reserved from above

food coloring, optional

Directions:

Starter:

In the same bowl you'll be mixing the dough in.

- Add all starter ingredients.

- Cover the bowl, and let the starter rest for 1 hour, until it's bubbly.

----

While starter is rising, measure out all of the dough ingredients.

Putting all dry ingredients in one bowl

Putting all wet ingredients in one bowl - letting them all come to room temp.

----

Dough:

01. Add dough ingredients into starter bowl.

02. Start mixer slow and as it get's mixed up, speed up to fully knead the dough.

It will take a while, 8-14 minutes to form a sticky, elastic dough.

Resist the urge to add more flour; it won't clean the sides of the bowl.

It will be sticky.

Just make sure gluten is formed by using the "window pane test".

03. Let the dough rise, covered, in the mixing bowl for 60 to 90 minutes, or until it's doubled in size.

It may be a bit slow, so allow it plenty of time.

----

While dough is rising, make the topping

----

Topping:

(Do not use the egg white, you'll use it later for finishign the dough)

01. Mix together the sugar, salt, vanilla, and softened butter until smooth.

Stir in the flour in two additions, mixing to make a thick paste.

Cover the bowl and set the topping aside.

02. *Here is where you can add food coloring.

- we divide the dough in half, one half pink & one half green

- other ideas: 1/2 cinnamon, 1/2 chocolate, 1/2 other colors?

03. Divide the topping into 10, 14, or 20 portions

(see below - how many rolls are you making?)

04. Flatten each portion into a 3" to 4" disk.

Place portions between two pieces of parchment or wax paper.

Use bottom of small pot and plate to flatten it

Or a tortilla press

Or a rolling pin

Or flattening with your fingers

05. Set the disks aside in prep for the dough.

Putting it on parchment paper on a baking sheet in the fridge keeps is well.

It keeps it cool and easy to handle.

Shaping Dough:

01. Divide it into:

(3 versions)

A. 10 pieces (about 89g each - very big) (tried this first time and they were huge)

B. 14 pieces (about 61g each - large) (tried this on 10-08, was great, but could be smaller)

C. 20 pieces (about 44g each - medium) (tried at Jack's football game 10-29 and it was a great size!)

02. Roll each into a ball.

Place the balls of dough onto a greased or parchment-lined baking sheet.

Leaving some space between them. 

03. Brush the balls with Egg White

04. Place the topping disks on each Concha dough ball.

Use a sharp knife or lame to cut designs into the topping.

DO NOT cut into the dough below, just the topping.

OR, you can buy a "Concha Cutter" so you just stamp each topping with a sea shell design.

05. Let the dough rise out on the counter for about 45 minutes.

They should be nice and puffy.

The "cut outs" in the topping should be separating as the dough ball beneath it rises.

Baking

01. Preheat oven to 350º

02. Bake the conchas for 18 to 24 minutes, until they're golden brown. (200º internal temp)

03. Remove them from the oven.

Let them rest on the pan until they're cool enough to handle.

Enjoy conchas warm or at room temperature. 

Store any leftover conchas (ha, ha, ha!), well wrapped, for three days at room temperature.

Or, freeze for up to a month.

30 minute Chocolate Chip Cookies

Source: https://www.youtube.com/watch?v=uKXTgu0Irpc&t=1s

Brian Lagerstrom again - he gets it.

Time: 40 minutes (counting cleanup)

Ingredients: 

230g (2 sticks) unsalted butter
100g (1/2 cup) light brown sugar
100g (1/2 cup) granulated white sugar
30g (1 1/2 Tbsp) corn syrup
1 large egg yolk
10g (2 tsp) vanilla extract
30g (2 Tbsp) milk
270g (2 cups) all-purpose flour
10g (2 tsp) salt
8g (1/2 Tbsp) baking soda
165g (6 oz) chopped chocolate (70% cacao) plus extra for topping 
100g (1 cup) chopped toasted walnuts (sub macadamia nuts) 
Flaky salt, for sprinkling on top

Instructions:

1. In a small saucepan over VERY LOW heat, melt the butter, being careful not to make it too hot.  

2. In the bowl of a stand mixer, combine the light brown sugar, white sugar, and corn syrup.

Use the paddle attachment and mix on medium speed.

Gradually stream in the melted butter and mix for about 3-4 minutes until well combined.

3. Add the egg yolk, vanilla extract, and milk to the mixture.

Mix on low speed for just 30-45 seconds until everything is combined.

4. Into the mixer bowl with the wet ingredients, measure in the flour, salt, and baking soda.

5. Mix on low speed until just combined, about 30 seconds.

Being careful not to over mix to avoid gluten formation.

6. Add the chopped chocolate and chopped toasted walnuts to the dough.

Mix on low until just incorporated (about 30 seconds)

7. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

8. Scoop out chunks of cookie dough, slightly smaller than a golf ball.

Place them about 2 inches apart on the prepared baking sheet.

The dough will spread during baking, so no need to shape them perfectly.

9. Place 1-2 chunks of chocolate on top of each cookie dough so each one looks special.

Then sprinkle a pinch of flaky salt on top.

10. Bake the cookies in the preheated oven for 14-16 minutes.

Until they are lightly golden around the edges and set in the center.

11. After baking, allow the cookies to sit on the baking sheet for 4-5 minutes for carryover cooking.

12. Transfer the cookies to a wire rack to cool completely and set their crisp.

Times we made it and how it fared:

01. 09-24-23 - After a KRFK show, came home late, but wanted fresh cookies!

Started at 10pm, and we were all eating cookies by 10:35! 

They were delicious!! (family database worthy, for sure)

Brisket (Nach Waxman's Brisket of Beef)

Source:
https://www.epicurious.com/recipes/food/views/nach-waxmans-brisket-of-beef-394571

(Available lots of places online too)

From The Brisket Book: A Love Story with Recipes by Stephanie Pierson. Copyright © 2011 by Stephanie Pierson. Published by Andrews McMeel Publishing, LLC.

Have done this for years, but finally added it here this year.

Made with much success September 2023

(I missed it because I was heading East for a fishing day with Victor, but leftovers tasted great.)

Note:

Slice the meat midway through cooking.

If you serve this the day after you make it, reheat, covered, for about 1 hour in a 325°F oven.

You should serve it the next day - it tastes so much better! ;)

Ingredients:

Serves 10-12

1 (6-7 pound) first-cut beef brisket, trimmed so that a thin layer of fat remains

All-purpose flour, for dusting

Freshly ground black pepper

3 tablespoons corn oil

8 medium onions, peeled and thickly sliced

3 tablespoons tomato paste

Kosher salt

2 to 4 cloves garlic, peeled and quartered

1 carrot, peeled and trimmed

Step 1

Preheat the oven to 375°F.

Directions:

Step 1

Lightly dust the brisket with flour, then sprinkle with pepper to taste.

Heat the oil over medium-high heat in a large ovenproof enameled cast-iron pot or other heavy pot with a lid just large enough to hold the brisket snugly.

Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side.

Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.

Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.

Step 2

Turn off the heat and place the brisket and any accumulated juices on top of the onions.

Step 3

Spread the tomato paste over the brisket as if you were icing a cake.

Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot.

Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.

Step 4

Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices.

Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice.

The end result should resemble the original unsliced brisket leaning slightly backward.

Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.

Step 5

Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours.

Check once or twice during cooking to make sure that the liquid is not bubbling away.

If it is, add a few more teaspoons of water-but not more.

Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.

Step 6

It is ready to serve with its juices, but, in fact, it's even better the second day.