White Chicken Chili (Peggy)

 

White Chicken Chili  https://www.cookingclassy.com/white-chicken-chili/  (Peggy)

This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.

Servings: 6 servings   Prep 15 minutes   Cook 35 minutes    Ready in: 50 minutes 

Ingredients

• 1 large yellow onion , diced
• 1 tbsp olive oil
• 2 cloves garlic , finely minced
• 1 Tbsp Vegetable Better than Bouillon & 4 cups water
• 1 (7 oz) can diced green chilies
• 1 (10 oz) Rotel mild chilies and tomatoes
• 1 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• salt and freshly ground black pepper , to taste
• 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
• 1 1/4 cup frozen or fresh corn

• 3 (15 oz) cans cannellini beans
• 2 1/2 cups shredded cooked rotisserie or left-over chicken* (from 2 rotisserie chickens)
• 1 Tbsp fresh lime juice
• 2 Tbsp chopped fresh cilantro, plus more for serving
• Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Instructions

1.                Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.

2.                Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

 

3.                Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.

4.                Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

5.                Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Note

• **If you don't own a food processor you can skip the pureeing step, soup just won't be quite as creamy.

Amber's Kitchen Pumpkin waffles

https://amberskitchencooks.com/pumpkin-waffles-with-buttermilk-syrup/

Pumpkin Waffle

• 4 eggs
• 1 T vanilla
• 1 1/2 cups milk
• 1 stick melted butter
• 1 cup pumpkin puree
• 1 T cinnamon
• 1 T sugar
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 2 cups flour
• 2 T baking powder

Buttermilk Syrup

• 4 T butter
• 1/2 cup buttermilk
• 1 cup sugar
• 1 tsp vanilla
• 1 tsp baking soda

Instructions

•  Beat waffle ingredients together well and cook in a waffle iron.
• Put butter, buttermilk, and sugar in a saucepan and bring to a boil.
• Take off the head and add the vanilla and baking soda.
•  It will bubble up quite and bit so make sure your pan is deep enough. Stir until it settles. 

Craig's Monkey Bread

 Monkey Bread

2 large Pillsbury Biscuits (tube) Flaky variety (cut each biscuit in 4 pieces with scissors)

Put in a Ziploc bag and shake till coated with 1 cup sugar and 2 T. cinnamon.

Spray bundt pan, lay in

Melt 1 cup butter, add 1 cup brown sugar and 1 T cinnamon.  Drizzle on top.

Bake at 350 degrees for 30 minutes.

Surprise Fruit Cobbler

 Surprise Fruit Cobbler  - Jill Dorrough    (6 servings)

1/2 cup (1 stick) butter, cut up

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

3/4 cup milk

3 1/2 cups fresh or canned fruit, drained (see Variations)

1/2 cup firmly packed brown sugar

Ground cinnamon

Ice cream or whipped cream (optional)

1.  Preheat the oven to 350 degrees.

2.  Melt the butter in a square baking pan in the oven.  Remove the pan from the oven.

3.  Stir the flour, granulated sugar, and baking powder in a medium bowl.  Stir in the milk. Gently pour the mixture evenly over the butter in the baking pan.  Do not stir.

4.  Place fruit of your choice evenly over the batter, top with the brown sugar, and sprinkle with cinnamon.  Bake until the cobber is well-browned and the fruit is cooked (if using raw fruit).  The baking time will vary depending on the fruit.  Start checking for doneness at 40 minutes.

Serve right out of the oven, plain or with ice cream or whipped cream, or my favorite way - with milk poured over it.

VARIATIONS:  Used sliced peaches or blueberries (or a combination), sliced apples, sliced pears, ora red cherries.

Potato, Onion, and Cheddar filling

 

Potato, Onion, and Cheddar filling - Make with Savory Crust 

By Natalie Bradley

1 large yellow onion

1 tablespoon butter

½ pound Cheddar cheese

½ pound yukon gold potatoes peeled and cut into ⅛ inch slices

1 ½ teaspoons kosher salt

¾ cup heavy cream

1 egg yolk

1. Cut the onion in half and cut into ¼ inch half-moon slices
2. Melt the butter in a large saucepan over medium high heat. When it begins to sizzle, add half of the onion. Cook until the onion is translucent, about 2 minutes. Add the remaining onions and saute until softened, about 15 minutes. Turn the heat down to medium low and cook, stirring frequently and adding a few tablespoons of water if the pan begins to dry out, until the onion is brown and caramelized, 45-60 minutes. Spread the carmelized onion in the tart shell. Set aside
3. Preheat oven to 350
4. Cut the cheese into ⅛ inch slices, then cut at least 30 1-inch squares (I use a cookie cutter for that). Finely chop the remaining cheese and set aside.
5. Place the tart shell on a rimmed baking sheet. Add a single layer of potato slices over the onions and season with ¾ teaspoon of salt. Sprinkle the chopped scrapes of cheese evenly over the potatoes. Layer the remaining potato slices over the cheese and season with the remaining ¾ teaspoon salt.
6. In a small bowl, whisk together the heavy cream and egg yolk. Carefully pour the cream mixture over the tart, letting the liquid sink into the gaps between the potato slices.
7. Layer the cheese slices over the top. Cover the surface but make sure there isn’t any cheese hanging over the edge.
8. Bake the tart on the rimmed baking sheet for 40-45 ,minutes until a knife inserted in the center indicates the potatoes are tender. Broil on high for 2 minutes to create a crisp, golden cheese crust.
9. Serve hot…but cold slices also make a delicious breakfast.

Oreo crust

   

    Natalie Bradley

24 Oreo cookies (I like to get the chocolate filled ones but you can play around with flavor here)

6  Tablespoons  unsalted butter, melted

¼  cup rainbow sprinkles (you can play with the colors)

1. Preheat the oven to 350
2. Put the Oreos in a food processor and blitz until the cookies are a sandy texture. Pour the melted butter and pulse until the mixture comes together like wet sand. Add the sprinkles and pulse 10 times to distribute but not obliterate.
3. Turn the mixture out into a 9 inch tart pan with a removable bottom or a 9 inch pie tin. Use your fingers to pack in the mixture tightly going up the sides, then use your palms to flatten the bottom. Make sure the edges and bottom are even in thickness. Place the tart pan on a baking sheet to catch any butter drips.
4. Bake for 8-10 minutes, until the crust is no longer shiny with butter. It will continue to crisp as it cools.
5. Keep the tart shell in the pan, cool completely.

Ideas to fill the oreo crust- ice cream, peanut butter mousse, any pudding

 

Herbed Tart Pastry Shell

 

 Natalie Bradley

1 ½ cups all purpose flour plus more for rolling out the dough

5 small fresh basil leaves

2 teaspoons finely chopped green onions

1 teaspoon fresh thyme leaves

1 teaspoon kosher salt

1 stick cold unsalted butter, cut into ½-inch cubes

1 large egg

2 tablespoons of milk

1. Put flour, herbs, and salt into a food processor and pulse 5 times. Sprinkle the butter cubes on top and pulse 15 times to break up the butter. Add the egg and milk and pulse 25 times until the dough comes together.
2. Turn the mixture onto your work surface and Press it into a flattened disk with your hands. Wrap tightly in plastic wrap and let it rest in the fridge for at least 30 minutes- overnight is ideal.
3. Roll the dough into an 11-inch circle on a lightly floured surface. Carefully roll dough onto your rolling pin and gently unfurl it over a 9 inch tart pan. Gently ease the dough into the pan and don’t stretch it to fit, this can cause it to shrink when baking.
4. Trim the end of the dough leaving an ½ inch overhang. Fold the dough overhang back into the pan and press to adhere to the dough. Freeze for at least 30 minutes.
5. While the shell is in the freezer preheat the oven to 350
6. Line the frozen shell tightly with foil, fill with baking weights all the way to the top. Place the tart pan on a baking sheet to catch any butter drips that occur during baking.
7. To partially bake the crust- bake shell with weights for 22-25 minutes until the foil no longer sticks to the dough, remove the foil and weights and bake for 5-10 minutes more. The tart shell should look pale but not raw.
8. To fully bake the crust, bake the shell with weights for 22-25 minutes. Remove the foil and weights and bake for 15-17 minutes; until the shell is dry.

Ideas to fill the herbed tart pastry shell- quiche, onion and potato pie, tomato tart

Vanilla Almond Granola

 

Vanilla Almond Granola

• Prep Time: 10 minutes
 
• Cook Time: 45 minutes
 
• Total Time: 1 hour, 30 minutes
 
• Yield: 2-3 cups

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Sweet, sticky, and crunchy granola exploding with vanilla and almond flavors. Ditch store-bought, healthy homemade granola is easy! This recipe is vegan and gluten free (if using certified GF oats).

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Ingredients

• 2 and 1/2 cups (200g) old-fashioned rolled oats
• 3/4 cup (100g) slivered or sliced almonds*
• 1/2 teaspoon ground cinnamon
• pinch salt (about 1/8 teaspoon)
• 1/2 cup (120ml) pure maple syrup
• 1/4 cup (60ml) melted coconut oil
• 1/4 teaspoon almond extract
• 1 Tablespoon pure vanilla extract (yes, Tablespoon)
• craisins, raisins and coconut

 

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Instructions

1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat.
2. Toss the oats, almonds, cinnamon, and salt in a large bowl. Set aside. In a medium bowl, whisk the maple syrup and coconut oil together until combined. Whisk in the almond and vanilla extracts. Pour over the oats and toss to coat. Make sure all of the oats are moistened.
3. Spread onto the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Allow granola to cool completely – the air will help the granola obtain a crunchy texture.

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Notes

1. Make Ahead & Freezing Instructions: Granola is the perfect recipe to make ahead because it stays fresh for so long. Store this in an airtight container at room temperature for up to 3 weeks. You can also freeze it for up to 3 months.
2. Almonds: I used honey roasted slivered almonds that I found at Trader Joe’s – they’re delicious! If you use honey roasted almonds, the granola will no longer be vegan.

Based on: https://sallysbakingaddiction.com/vanilla-almond-granola/

Ginger Molasses Cookies (Jill Dorrough)

 

Ginger Molasses Cookies (Jill Dorrough)

½ cup unsalted butter  (1 stick)

1 cup sugar

¼ cup molasses

1 egg

2 cups all-purpose flour

2 tsp baking soda

Pinch salt

½ tsp ground cinnamon

½  tsp ground cloves

2 ½ tsp ground ginger

Preheat oven to 300 degrees.  Line 2 baking sheets with parchment paper.

Cream butter with 1 cup of sugar.  Add the molasses and egg and beat well. 

Add the flour, baking soda, salt, cinnamon, cloves and ginger, stir to combine

Use a ¼ cup measuring scoop, shape dough into 12 balls.  Roll in raw sugar or other large sugar crystals.

Bake one sheet at a time (6) for 20 minutes or until cookies are beginning to turn brown.

Cookies should look slightly underbaked.  Move to a wire rack to cool.

Cuban Black Bean Soup

 

CUBAN BLACK BEAN SOUP

Prep Time: 10 min

·       Cook Time: 40 min

·       Total Time: 50 minutes

·   Yield: Serves 4 - 6 

 INGREDIENTS

·       black beans, 1 lb. dried or 3 cans (15 oz.), rinsed and drained (see notes)

·       1 large white onion, chopped

·       4 garlic cloves, chopped

·       2 stalks celery, chopped

·       2 medium carrots, chopped

·       1 medium red bell pepper, cored and chopped

·       2 bay leafs

·       1 tablespoon cumin

·       1 – 2 teaspoons smoked paprika

·       3 cups water or vegetable broth

·       juice of one orange + orange halves

·       himalayan salt and pepper to taste

Garnish

·       diced tomatoes

·       onion

·       vegan sour cream

·       lime wedges

INSTRUCTIONS

Soak beans: The night before, rinse beans in colander with cold running water. Pick through and remove any broken or shriveled beans. Place beans in large pot with 5 or 6 cups water and cover to soak overnight.

Pre-Cook Beans: Next day, drain beans and rinse again. Place beans back in pot, add water, bring to a boil and simmer covered for 1 hour, drain and rinse.

Orange: Juice the orange and set the juice aside. Reserve the orange halves for the soup.

Cook Soup: To the pot of freshly cooked beans, add the bay leaves, garlic, cumin, paprika, onion, celery, carrots, bell pepper, water/broth, orange halves, salt and pepper, reserving the orange juice for later. Bring to a boil, reduce heat, cover, and simmer for 40 minutes to one hour, or until beans and vegetables are tender, stirring occasionally. Add extra water as necessary (I used another 1 cup of water).

Puree: Once beans are tender, remove the orange halves and bay leaves. Use an immersion blender to blend soup to desired consistency. I blended about 3/4, leaving some chunkiness. You could also use a food processor/blender (this method may take two batches to complete). Blending is optional, you may like it chunky as is. Add the orange juice to the pureed soup and cook another 5-10 minutes.

To Serve: Serve alone or over a bed of cooked buckwheat, farro or brown rice. Top soup with a dollop of Sour Cream, Lime Cilantro Cashew ‘Sour Cream’ or Paprika Cashew Crema. You may also like to top it with diced onion, tomatoes, bell peppers, avocado, jalapenos, a squeeze of lime and/or cilantro.

Serves 4 generously, or 6 smaller portions.

NOTES

Canned beans: If using canned beans, be sure to drain and rinse them well. Put ingredients in pot as in the instructions for ‘Cook’ but only use 2 cups water to start, bring to boil and simmer for 40 minutes, or until vegetables are tender. Add more water as needed. Continue with step 3. You may also decide to saute your onions, celery, carrots & bell pepper first on medium high heat using oil of choice for about 5 min before you start with your canned beans.

https://simple-veganista.com/cuban-black-bean-soup-vegan/#tasty-recipes-8951

Kitchn Sourdough bread

 

https://www.thekitchn.com/how-to-make-sourdough-bread-224367

Kitchn Sourdough Bread

YIELD Makes 2 loaves

PREP TIME 24 hours to 48 hours

INGREDIENTS

For the leaven:

·        1 tablespoon  active sourdough starter

·        75 grams all-purpose flour or bread flour (1/2 cup)

·        75 grams water (1/3 cup)

For the dough:

·        525 grams water (2 1/2 cups), divided

·        1 tablespoon salt

·        700 grams all-purpose flour or bread flour (5 1/2 cups)

INSTRUCTIONS

1.    Make sure your sourdough culture is active. If your sourdough has been in the refrigerator, take it out 2 to 3 days before you plan to bake. Feed it daily to make sure it's strong and very active before you make the bread.

2.    Make the leaven and let it sit overnight. The night before you plan to make the dough, place all the leaven ingredients in a large bowl and mix thoroughly to form a thick batter. Cover and let stand at room temperature overnight, about 12 hours.

3.    Test that the leaven is ready. Generally, if the surface of the leaven is very bubbly, it's ready to be used. To double check, drop a small spoonful of the leaven in a cup of water; if the leaven floats, it's ready.

4.    Dissolve the salt. Place 50 grams (about 1/4 cup) of the water and the salt for the dough in a small bowl. Set aside, stirring occasionally to make sure the salt dissolves.

5.    Mix the leaven and water. Add the remaining 475 grams (2 cups) of water for the dough to the bowl of leaven. Stir with a spatula or use your hands to break up and dissolve the leaven into the water. It's OK if the leaven doesn't fully dissolve and a few clumps remain.

6.    Add the flour. Add the flour and stir with a rubber spatula until there are no more bits of dry flour and it forms a very shaggy dough.

7.    Rest the dough (30 minutes, or up to 4 hours). Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rest for at least 30 minutes or up to 4 hours. This is the autolyse stage where the flour is fully absorbing the water and enzymes in the flour begin breaking down the starches and proteins.

8.    Mix in the salt. Pour the dissolved salt over the dough. Work the liquid and salt into the dough by pinching and squeezing the dough. The dough will feel quite wet and loose at this point.

9.    Begin folding the dough (2 1/2 hours). To fold the dough, grab the dough at one side, lift it up, and fold it over on top of itself. Fold the dough four times, moving clockwise from the top of the bowl (or giving the bowl a quarter turn in between folds). Let the dough rest 30 minutes, then repeat. Do this a total of 6 times, every half hour, for a total of 2 1/2 hours. The dough will start out shaggy and very loose, but will gradually smooth out and become tighter as you continue folding.

10. Let the dough rise undisturbed (30 to 60 minutes). Once you've finished the folds, cover and let the dough rise undisturbed for 30 to 60 minutes, until it looks slightly puffed. This dough won't double in size the way regular, non-sourdough breads will; it should just look larger than it did when you started.

11. Divide the dough. Sprinkle some flour on a work surface and turn the dough out on top. Work gently to avoid deflating the dough. Use a pastry scraper to divide the dough in half.

12. Shape the dough into loose rounds. Sprinkle a little flour over each piece of dough. Use your pastry scraper to shape each one into loose rounds — this isn't the final shaping, just a preliminary shaping to prep the dough for further shaping. Shape them into rounds by slipping your pastry scraper under the edge of the dough and then scraping it around curve of the dough, like turning left when driving. Do this a few times to build the surface tension in the dough (it makes more sense to do it than to read about it!). Flour your pastry scraper as needed to keep it from sticking to the dough.

13. Rest the dough (20 to 30 minutes). Once both pieces of dough are shaped, let them rest for 20 to 30 minutes to relax the gluten again before final shaping.

14. Prepare 2 bread proofing baskets, colanders, or mixing bowls. Line 2 bread proofing baskets, colanders, or clean mixing bowls with clean kitchen towels. Dust them heavily with flour, rubbing the flour into the cloth on the bottom and up the sides with your fingers. Use more flour than you think you'll need — it should form a thin layer over the surface of the towel.

15. Shape the loaves. Dust the top of one of the balls of dough with flour. Flip it over with a pastry scraper so that the floured side is against the board and the un-floured, sticky surface is up. Shape the loaf much like you folded the dough earlier: Grab the lip of the dough at the bottom, pull it gently up, then fold it over onto the center of the dough. Repeat with the right and left side of the dough. Repeat with the top of the dough, but once you fold it downward, use your thumb to grab the bottom lip again and gently roll the dough right-side up. If it's not quite a round or doesn't seem taut to you, cup your palms around the dough and rotate it against the counter to shape it up. Repeat with the second ball of dough.

16. Transfer to the proofing baskets. Dust the tops and sides of the shaped loaves generously with flour. Place them into the proofing baskets upside down, so the seams from shaping are on top.

17. Let the dough rise (3 to 4 hours, or overnight in the fridge). Cover the baskets loosely with plastic wrap, or place them inside clean plastic bags. Let them rise at room temperature until they look billowy and poofy, 3 to 4 hours. Alternatively, place the covered basket in the refrigerator and let them rise slowly overnight, 12 to 15 hours. If rising overnight, bake the loaves straight from the fridge; no need to warm before baking.

18. Heat the oven to 500°F. Place two Dutch ovens or other heavy-bottomed pots with lids in the oven, and heat to 500°F. (If you don't have two pots, you can bake one loaf after the next.)

19. Transfer the loaves to the Dutch ovens. Carefully remove one of the heated Dutch ovens from the oven and remove the lid. Tip the loaf into the pot so the seam-side is down. Repeat with the second loaf. (See Recipe Note if your loaf sticks to the basket.)

20. Score the top of the loaf. Use a lame, sharp knife, or serrated knife to quickly score the surface of the loaves. Try to score at a slight angle, so you're cutting almost parallel to the surface of the loaf; this gives the loaves the distinctive "shelf" along the score line.

21. Bake the loaves for 20 minutes. Cover and bake for 20 minutes.

22. Reduce the oven temperature to 450°F and bake another 10 minutes. Resist the temptation to check the loaves at this point; just reduce the oven temperature to 450°F. Bake another 10 minutes.

23. Remove the lids and continue baking 15 to 25 minutes. Uncover the pots to release any remaining steam. At this point, the loaves should have "sprung" up, have a dry surface, and be just beginning to show golden color.

24. Bake another 15 to 25 minutes. Continue baking uncovered until the crust is deeply browned; aim for just short of burnt. It might feel a bit unnatural to bake loaves this fully, but this is where a lot of the flavor and texture of the crust comes in.

25. Cool the loaves completely. When done, lift the loaves out of the pots using a spatula. Transfer them to wire racks to cool completely. Wait until they have cooled to room temperature before slicing.

RECIPE NOTES

Whole-wheat sourdough: You can replace up to half of the all-purpose flour with whole-wheat or whole-grain flour.

All-purpose vs. bread flour: Bread flour will give your bread a sturdier, chewier texture and a loaf that's easier to slice. Loaves made with all-purpose flour will be a bit more delicate, especially when you cut them, but still work just fine.

If your loaf sticks to the proofing basket: This still happens to me all the time! It's annoying, but not the end of your sourdough dreams. If some of the dough stays stuck to the lining of the proofing basket, try to gently disengage it or pinch it away with your fingers. Fold a pinch of dough over the tear and bake as usual. The crust will look a little rough where it was torn, but the bread will still taste delicious.

Storage: Bread can be stored at room temperature (cut-side down if cut) in a paper bag for up to 3 days, or well wrapped in plastic wrap and frozen for up to 2 months.