1. eleveneleventruluv:

Garlic Parmesan Pull-Apart Bread
Yields 1 loaf
2 teaspoons active dry yeast 1 1/3 cups barely warm water 2 tablespoons extra-virgin olive oil 2 teaspoons salt 3 1/2 cups all purpose (or bread) flour 1/4 cup butter, melted 1 tablespoon dried parsley flakes 2 cloves garlic, minced 1/4 cup freshly grated Parmesan cheese
In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.
In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.
Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce

    eleveneleventruluv:

    Garlic Parmesan Pull-Apart Bread

    Yields 1 loaf

    2 teaspoons active dry yeast
    1 1/3 cups barely warm water
    2 tablespoons extra-virgin olive oil
    2 teaspoons salt
    3 1/2 cups all purpose (or bread) flour
    1/4 cup butter, melted
    1 tablespoon dried parsley flakes
    2 cloves garlic, minced
    1/4 cup freshly grated Parmesan cheese

    In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. If you are doing this by hand, knead the dough on a lightly floured surface until dough is elastic, 7-10 minutes. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

    In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.

    Punch down the dough. Tear off small pieces of dough (roughly the size of the bowl of a medium spoon), coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan cheese. Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

    Preheat oven to 350 degrees F (175 degrees C).

    Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or tomato sauce

     
  2. image: Download

    
Rosemary citrus chicken with fall vegetables.

    Rosemary citrus chicken with fall vegetables.

     
  3. girlygourmet:

    Well, here’s our second adventure into the world of noms!

    This is actually just really simple comfort food.  I got the main idea for the recipe from my mother, who cooks this type of stuff all the time.

    Ingredients:

    - 3 chicken breasts

    - 2 cans of Cream of Chicken soup

    - i bag of white pearl onions

    - garlic salt, pepper, salt

    - milk

    - butter

    - large frying pan w/ lid

    Instructions:

    - Defrost the chicken and cut it up into bite-sized pieces.  It’ll cook faster this way and you’ll be spared the trouble of cutting it when you go to eat it n_n.  Toss it into the frying pan along with a bit of butter to keep it from sticking to the pan (vegetable oil works as well).  Use the garlic salt, pepper, and regular salt to add a bit of flavor (just a light dusting of all three works fine).

    - While the chicken is cooking, cut the outer layer off of the onions.  You can throw those into the pan once the chicken is cooked thoroughly.

    - Once the chicken is cooked, mix in the two cans of cream of chicken soup and the onions.  Use the milk to control the consistency of the gravy… if you prefer it thicker (like me), then you’ll want to use just a little bit.  Mix everything together until it’s all well-coated in the gravy and then cover, and let simmer over a low heat for about ten or so minutes.

    Notes:

    - With this recipe Marina and I also decided to make some white cheddar shells (Annie’s Cheddar Shells are the BEST, and you can find them for pretty cheap at Target) and we made homemade garlic bread, which is just french bread with butter and garlic salt tossed into the oven for a little bit.

    - A salad is also a good option as a side-dish, especially since this recipe is a little light on the greenery.

    - Fair warning:  this is VERY filling, especially if you add extra carbs like we did lol.  So that means that this is a great dish if you need something to munch on for a couple of days… it doesn’t take much to fill you up so you can be sure of having leftovers.  This is also a great dish if you have people over and have to feed a lot of mouths in a relatively short amount of time.

    - I think other good things to try mixing in with the chicken would be mushrooms, peas, etc.  Anything like that.  Might try it next time.

     
  4. moment-de-folie:

    Zucchini Fritters
    Recipe inspired by Martha Stewart Living, August 2011
    Photos by A Toast to Taste

    Ingredients Needed:
    3 small Zucchini, shredded and squeezed {to get the water out}
    2 large eggs, slightly beaten
    1/2 cup breadcrumbs
    1/4-1/3 cup pecorino romano cheese, grated
    Kosher Salt and Pepper to taste

    In a large bowl, combine the shredded zucchini, eggs, breadcrumbs, and cheese.  Stir together until well combined.  Season with salt and pepper.  Once mixture is combined, form into patties about 1/2” thick.  Fry over medium high heat in a large skillet filled with enough olive oil to completely coat the bottom (about 1/4”).  Remove fritters to a cookie rack with a paper towel underneath so they can drain.  Sprinkle with a dash more of kosher salt.  Serve and Enjoy!

     
  5. serah-bex:

momochanners:

bampire:

mangosteel:

Keeping this FOREVER. All look awesome and all are or can be vegan-ized.
tortoisehare:

CREAMY
Creamy Spinach Soup  Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Squash-and-Ginger Soup  Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
BROTHY
Vegetable Broth With Toast  Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup  Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Rice-and-Pea Soup Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan
EARTHY
Bean Soup Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Chickpea-and-Pasta Soup Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup  Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
HEARTY
Minestrone Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Mushroom Soup  Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Tomato-and-Garlic Soup Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil
Notes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently. 
 If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it. 
 Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here. 


WANT

Reblogging for posterity in mah Tumblr.
Nyumnyum.

Oh HELL yes!

    serah-bex:

    momochanners:

    bampire:

    mangosteel:

    Keeping this FOREVER. All look awesome and all are or can be vegan-ized.

    tortoisehare:

    CREAMY

    Creamy Spinach Soup
    Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.

    Squash-and-Ginger Soup
    Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.

    Curried Cauliflower Soup
    Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.

    BROTHY

    Vegetable Broth With Toast
    Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

    Egg Drop Soup
    Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

    Rice-and-Pea Soup
    Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan

    EARTHY

    Bean Soup
    Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.

    Chickpea-and-Pasta Soup
    Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.

    Spicy Black-Bean Soup
    Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.

    HEARTY

    Minestrone
    Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.

    Mushroom Soup
    Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.

    Tomato-and-Garlic Soup
    Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil

    Notes:

    All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.

    If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.

    Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.

    WANT

    Reblogging for posterity in mah Tumblr.

    Nyumnyum.

    Oh HELL yes!

     
  6. intergalacticdreams:

Red Velvet Chocolate Cake Balls
Click through (or here) for recipe! :)

    intergalacticdreams:

    Red Velvet Chocolate Cake Balls

    Click through (or here) for recipe! :)

     
  7. k-boggs:

    Recipe after the jump…

    Read More