Cooking Madly http://cookingmadly.com Where mad science and bacon cravings collide Fri, 07 Mar 2014 16:45:34 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.2 Chocolate Mustard Beef Stroganoff http://cookingmadly.com/chocolate-mustard-beef-stroganoff/ http://cookingmadly.com/chocolate-mustard-beef-stroganoff/#comments Fri, 07 Mar 2014 16:45:34 +0000 http://cookingmadly.com/?p=2012 I know, this dish sounds weird. Chocolate with mustard? And beef? I thought the same thing. But the video of it over on ChefSteps was too good to resist, so I had to try it. And then try it again, because it’s just THAT good. Only this time, I put the stew over egg noodles. I […]

The post Chocolate Mustard Beef Stroganoff appeared first on Cooking Madly.

]]>
Chocolate Mustard Beef Stroganoff

Chocolate Mustard Beef Stroganoff

I know, this dish sounds weird. Chocolate with mustard? And beef? I thought the same thing. But the video of it over on ChefSteps was too good to resist, so I had to try it. And then try it again, because it’s just THAT good. Only this time, I put the stew over egg noodles. I can not recommend cooking this highly enough. Have some friends over. Cook them this. Then… hope to get SOME peace from them begging you to cook it again and again.

Start by searing the meat in the bottom of your pressure cooker until the sides are very dark and well browned. You’ll need to do this in batches so as not to overload the pot.

ChocolateMustardBeefStew-11

Remove beef and add tomato paste. Sear until very dark.

ChocolateMustardBeefStew-2

Add a small amount of beef broth and scrape away all the tasty bits (called ‘fond’) at the bottom. Then add the rest of the beef stock along with the beef to the pressure cooker. Pressure cook for 45 minutes.

ChocolateMustardBeefStew-3

Relieve pressure, then strain broth into a separate container and let settle for a few minutes to separate the fat. Skim the fat off the surface of the broth and return it to the pressure cooker. I’ve found a tall, narrow container helps with skimming the fat off easily. Turn heat on high and boil off the liquid until completely evaporated and only fat remains. Then add flour and cook until dark.

ChocolateMustardBeefStew-12

Add all remaining broth, salt, pepper, potatoes, and carrots. Bring to a simmer, then reduce heat to low and cook for 5 minutes. Add onion and bay leaves and cook another 3 minutes, then add leek and mushrooms and cook until tender.

ChocolateMustardBeefStew-8

Add meat back to the stew and simmer for 20 minutes.

ChocolateMustardBeefStew-9

Add thyme, whole grain mustard, butter, and chocolate. Stir to combine, simmer just long enough to melt the chocolate, then add parsley just before service. Serve over egg noodles, or as a stew if desired.

Chocolate Mustard Beef Stroganoff

Chocolate Mustard Beef Stroganoff
 
Cook time
Total time
 
Recipe adapted from ChefSteps
Author:
Recipe type: Entree
Serves: 6-8
Ingredients
  • 250g egg noodles
  • 750g beef broth
  • 250g Beef, chuck
  • 500g Beef oxtail
  • 50g Oil, for searing
  • 40g Tomato paste (2½ Tablespoons)
  • 100g Sweet onion, ½” dice (about 1 large)
  • 100g Carrot, ½” dice (3/4 cup)
  • 100g Crimini Mushrooms, ½” dice (1 cup)
  • 250g Potato, ½” dice (1⅔ cup)
  • 50g Leek, ½” slice (about 1 leek)
  • Thyme, picked leaves 2 g (1 tablespoon)
  • Fresh bay leaf, fresh 0.5 g (4 leaves)
  • Chocolate, dark 100 g (2/3 cup chips/chopped)
  • Black pepper 4 g (2 teaspoons)
  • Parsley, flat leaf 7 g (1/3 cup)
  • Salt 15 g (2 teaspoons)
  • All-purpose flour 12 g (2 tablespoons)
  • Wholegrain mustard 50 g (3 tablespoons)
  • Butter 40 g (3 tablespoons)
Instructions
  1. Sear meat in the bottom of a pressure cooker over high heat until the sides are very dark and well browned. Do this in batches so as not to overload the pot.
  2. Remove beef and add tomato paste. Sear until very dark.
  3. Add a small amount of beef broth and scrape away fond at the bottom. Then add the rest of the beef stock along with the beef to the pressure cooker. Pressure cook for 45 minutes.
  4. Relieve pressure, then strain broth into a separate container and let settle for a few minutes to separate the fat. Skim the fat off the surface of the broth and return it to the pressure cooker. Turn heat on high and boil off the liquid until completely evaporated and only fat remains. Then add flour and cook until dark.
  5. Bring a separate pot of water to a boil and begin cooking your egg noodles according to package directions.
  6. Add all remaining broth, salt, pepper, potatoes, and carrots to the stew. Bring to a simmer, then reduce heat to low and cook for 5 minutes. Add onion and bay leaves and cook another 3 minutes, then add leek and mushrooms and cook until tender.
  7. Add meat back to the stew and simmer for 20 minutes.
  8. Add thyme, whole grain mustard, butter, and chocolate. Stir to combine, simmer just long enough to melt the chocolate, then add parsley just before service. Serve over egg noodles, or as a stew if desired.

 

The post Chocolate Mustard Beef Stroganoff appeared first on Cooking Madly.

]]>
http://cookingmadly.com/chocolate-mustard-beef-stroganoff/feed/ 0
Dijon Lentil and Sausage Casserole http://cookingmadly.com/dijon-lentil-sausage-casserole/ http://cookingmadly.com/dijon-lentil-sausage-casserole/#comments Mon, 03 Mar 2014 16:38:58 +0000 http://cookingmadly.com/?p=2002 I’ve found that it can be very difficult to find a casserole that’s both healthy and full of flavor, though this one that’s full of lentils, turkey sausage, parsnips, and green beans does the trick wonderfully. It takes less than an hour to make, feeds 8, and can easily be made vegetarian. Leave the sausage […]

The post Dijon Lentil and Sausage Casserole appeared first on Cooking Madly.

]]>
Dijon Lentil and Sausage Casserole

Dijon Lentil and Sausage Casserole

I’ve found that it can be very difficult to find a casserole that’s both healthy and full of flavor, though this one that’s full of lentils, turkey sausage, parsnips, and green beans does the trick wonderfully. It takes less than an hour to make, feeds 8, and can easily be made vegetarian. Leave the sausage out, or even replace it with something like mushrooms or marinated artichoke hearts, and you have a wonderful dish for a Meatless Monday. Whether you use sausage or not, give this delicious casserole a try while parsnips are still in season.

Start by preheating the oven to 400°F. Then bring the broth to a boil in a large saucepan.

DijonLentilandSausageCasserole-1

Once boiling, add the green beans, parsnips, and shallots. Return to a boil, then reduce heat to low and simmer, covered, for 8 minutes or just until the vegetables are tender.

DijonLentilandSausageCasserole-3

While that simmers, combine wine, mustard, thyme, and half of the minced garlic in a small bowl.

DijonLentilandSausageCasserole-2

Remove pot from heat, stir in sausage, lentils, and dijon wine sauce. Transfer to a 2-quart casserole dish.

DijonLentilandSausageCasserole-4

Bake, covered, for 25-30 minutes or until the lentils are tender.

DijonLentilandSausageCasserole-5

Sprinkle breadcrumbs over sausage mixture and bake, uncovered, about 10 minutes more or until the mixture is heated through and the crumbs are lightly browned.

DijonLentilandSausageCasserole-6

Combine lemon peel, parsley, and garlic in a small bowl and sprinkle over casserole before serving.

DijonLentilandSausageCasserole-7

Dijon Lentil and Sausage Casserole
 
Prep time
Cook time
Total time
 
Recipe adapted from Better Homes and Gardens
Author:
Recipe type: Entree
Serves: 8
Ingredients
  • 3 cups reduced-sodium chicken broth
  • 12 ounces fresh green beans, trimmed and cut into 2- to 3-inch pieces (about 3 cups)
  • 2 medium parsnips, peeled and cut into ½-inch slices
  • 3 medium shallots, sliced thin, or 1 medium onion, cut into thin wedges
  • 20 ounces cooked turkey sausage, coarsely chopped
  • 1¼ cups red lentils, rinsed and drained
  • ⅓ cup dry white wine or reduced-sodium chicken broth
  • 2 tablespoons Dijon-style mustard
  • 2 teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
  • 4 cloves garlic, minced
  • 1½ cups coarse soft whole wheat bread crumbs
  • 1 tablespoon canola oil
  • ¼ cup minced fresh Italian (flat-leaf) parsley
  • 2 teaspoons finely shredded lemon peel
Instructions
  1. Preheat the oven to 400°F. Bring the broth to a boil in a large saucepan.
  2. Once boiling, add the green beans, parsnips, and shallots to the pan. Return to a boil, then reduce heat to low and simmer, covered, for 8 minutes or just until the vegetables are tender.
  3. Meanwhile, combine the wine, mustard, thyme, and half of the minced garlic in a small bowl.
  4. Remove pot from heat, stir in sausage, lentils, and dijon wine sauce. Transfer to a 2-quart casserole dish.
  5. Bake, covered, for 25-30 minutes or until the lentils are tender.
  6. Sprinkle breadcrumbs over sausage mixture and bake, uncovered, about 10 minutes more or until the mixture is heated through and the crumbs are lightly browned.
  7. Combine lemon peel, parsley, and garlic in a small bowl and sprinkle over casserole before serving.

 

The post Dijon Lentil and Sausage Casserole appeared first on Cooking Madly.

]]>
http://cookingmadly.com/dijon-lentil-sausage-casserole/feed/ 0
Pressure Cooker Carnitas http://cookingmadly.com/pressure-cooker-carnitas/ http://cookingmadly.com/pressure-cooker-carnitas/#comments Wed, 26 Feb 2014 18:24:26 +0000 http://cookingmadly.com/?p=1991 This is not your traditional carnitas. It’s not fried, for one thing. There’s no added fat, which makes it extremely healthy. It’s incredibly tender, though, and delicious. It goes well with last week’s Roasted Tomatillo Salsa Verde and homemade guacamole. The key ingredient is achiote paste, which I easily found at a local mexican supermarket, though […]

The post Pressure Cooker Carnitas appeared first on Cooking Madly.

]]>
Pressure Cooker Carnitas

Pressure Cooker Carnitas

This is not your traditional carnitas. It’s not fried, for one thing. There’s no added fat, which makes it extremely healthy. It’s incredibly tender, though, and delicious. It goes well with last week’s Roasted Tomatillo Salsa Verde and homemade guacamole. The key ingredient is achiote paste, which I easily found at a local mexican supermarket, though I’m sure you can easily find it online as well. I cooked this according to the Modernist Cuisine recipe, though it might also be interesting to try crisping it up under a broiler while you’re reducing down the cooking liquid in step 5. Whether you do so or not, this is some of the best carnitas I’ve ever had despite not being fried.

Start by combining water and pork shoulder (also known as boston butt or picnic ham) in a pressure cooker. Pressure cook at 15 psi for 30 minutes, starting timing once full pressure is reached.

PressureCookerCarnitas-1

Strain the cooking liquid into a large pot, stir in achiote paste and chipotle chili powder, and cook over high heat until syrupy, about 40 minutes.

PressureCookerCarnitas-2

Meanwhile, shred the pork.

PressureCookerCarnitas-3

Add the pork to the reduced liquid, and simmer over medium-high heat, stirring occasionally, until the meat is brown and the liquid has reduced to a glaze, about 6 minutes.

PressureCookerCarnitas-4

Season the pork with salt, lime juice, cilantro, and chili powder if desired. Serve warm, or as tacos.

Pressure Cooker Carnitas

Pressure Cooker Carnitas
 
Prep time
Cook time
Total time
 
Recipe adapted from Modernist Cuisine
Author:
Recipe type: Entree
Serves: 10-12
Ingredients
  • 7 lb. bone-in pork shoulder
  • 3 cups/690g water
  • 25g achiote paste
  • 4g chipotle chili powder
  • salt (to taste)
  • lime juice (to taste)
  • cilantro (to taste)
  • chili powder (to taste)
Instructions
  1. Combine the pork shoulder (also known as boston butt or picnic ham) and water in a pressure cooker. Pressure cook at 15 psi for 30 minutes, starting timing once full pressure is reached.
  2. Strain the cooking liquid into a large pot, stir in achiote paste and chipotle chili powder, and cook over high heat until syrupy, about 40 minutes. Meanwhile, shred the pork with two forks.
  3. Add the shredded pork to the reduced liquid, and simmer over medium-high heat, stirring occasionally, until the meat is brown and the liquid has reduced to a glaze, about 6 minutes.
  4. Season the pork with salt, lime juice, cilantro, and chili powder if desired. Serve warm, or as tacos.

 

The post Pressure Cooker Carnitas appeared first on Cooking Madly.

]]>
http://cookingmadly.com/pressure-cooker-carnitas/feed/ 2
Roasted Tomatillo Salsa Verde http://cookingmadly.com/roasted-tomatillo-salsa-verde/ http://cookingmadly.com/roasted-tomatillo-salsa-verde/#comments Sat, 22 Feb 2014 16:55:10 +0000 http://cookingmadly.com/?p=1984 I don’t often make salsa verde, and this roasted tomatillo salsa makes me realize both how easy it is and how much more I should make it. It tastes very strongly of lime, but I like that in a salsa verde. If you don’t, feel free to decrease the lime juice as long as you […]

The post Roasted Tomatillo Salsa Verde appeared first on Cooking Madly.

]]>
Roasted Tomatillo Salsa Verde

Roasted Tomatillo Salsa Verde

I don’t often make salsa verde, and this roasted tomatillo salsa makes me realize both how easy it is and how much more I should make it. It tastes very strongly of lime, but I like that in a salsa verde. If you don’t, feel free to decrease the lime juice as long as you aren’t canning it. It goes amazingly well on carnitas, and I can’t wait to try it with some chips later this afternoon.

Start by roasting the tomatillos, onions, and peppers. Preheat the oven to 500°F, put them on a foil or silpat lined baking sheet, and bake for 15-20 minutes until everything is charred and soft.

RoastedSalsaVerde-1

Put the peppers in a folded paper bag or covered bowl for 10 minutes to allow them to steam and the skins easier to peel. Once the skin is loose and the peppers have cooled, peel and de-seed all peppers, then place all ingredients in a blender.

RoastedSalsaVerde-2

Blend ingredients to desired consistency, anywhere from chunky to pureed depending on your taste. Wait at least 4 hours to eat for the flavors to blend and the vinegar to mellow. The salsa will store in the refrigerator for up to 2 weeks.

Roasted Tomatillo Salsa Verde

Roasted Tomatillo Salsa Verde
 
Prep time
Cook time
Total time
 
Recipe adapted from The Yummy Life
Author:
Recipe type: Sauce
Ingredients
  • 2 lb. tomatillos, husks and stems removed
  • 4 garlic cloves
  • 1 medium onion, peeled and cut into eights
  • ½ lb. Anaheim chile peppers
  • 1 jalapeno
  • ½ cup cilantro, loosely packed
  • 2 teaspoons pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ cup cider vinegar (reduce to 2 tablespoons if not canning salsa)
  • ¼ cup bottle lime juice (can use fresh, and reduce to ⅛ cup if not canning salsa)
Instructions
  1. Preheat the oven to 500°F, put the tomatillos, peppers, and onions on a foil or silpat lined baking sheet. Bake for 15-20 minutes until everything is charred and soft.
  2. Put the peppers in a folded paper bag or covered bowl for 10 minutes to allow them to steam and the skins easier to peel. Once the skin is loose and the peppers have cooled, peel and de-seed all peppers, then place all ingredients in a blender.
  3. Blend ingredients to desired consistency, anywhere from chunky to pureed depending on your taste. Wait at least 4 hours to eat for the flavors to blend and the vinegar to mellow. The salsa will store in the refrigerator for up to 2 weeks.
  4. To can, place salsa in a pot on the stove, bring to a boil, reduce heat, and simmer 15 minutes. Pour salsa into hot, sterilized jars, leaving ¼ inch headspace. Process for 15 minutes in a boiling water canner.

 

The post Roasted Tomatillo Salsa Verde appeared first on Cooking Madly.

]]>
http://cookingmadly.com/roasted-tomatillo-salsa-verde/feed/ 0
Cauliflower Cashew Cream Soup http://cookingmadly.com/cauliflower-cashew-cream-soup/ http://cookingmadly.com/cauliflower-cashew-cream-soup/#comments Tue, 18 Feb 2014 23:03:03 +0000 http://cookingmadly.com/?p=1972 This soup is something unusual for me. First, it’s vegan. Second, it’s mostly subtle flavors rather than strong ones. That being said, it’s delicious. The original recipe is courtesy of Stepanie Burchiel, who makes amazing soups and sells them at central coast farmer’s markets. Her cookbook, available at Farmersmarketsoup.com, is full of delicious, healthy soup […]

The post Cauliflower Cashew Cream Soup appeared first on Cooking Madly.

]]>
Cauliflower Cashew Cream Soup

Cauliflower Cashew Cream Soup

This soup is something unusual for me. First, it’s vegan. Second, it’s mostly subtle flavors rather than strong ones. That being said, it’s delicious. The original recipe is courtesy of Stepanie Burchiel, who makes amazing soups and sells them at central coast farmer’s markets. Her cookbook, available at Farmersmarketsoup.com, is full of delicious, healthy soup recipes. This was the first I tried, and though I tweaked it a little by adding some cayenne and chili powder, I can’t wait to go back and make more!

Start by heating grape seed oil over high heat in a large stockpot. Add the diced onions, cook until golden brown, then add the garlic and cook for another minute or two until browned.

CauliflowerCashewCreamSoup-1

Add the vegetable stock and rice and bring to a boil. Once at a boil, reduce heat to medium and simmer until rice is tender (about 18-20 minutes).

CauliflowerCashewCreamSoup-3

Meanwhile, make the cashew cream by placing the cashews and water in a high-powered blender for 45 seconds, or until pureed into a cream.

CauliflowerCashewCreamSoup-2

Once the rice is tender, blend the mixture in the stockpot with either a hand blender or in batches in a food processor or blender until smooth. Return to pot if not using a hand blender, return to medium heat, and addd the potato, salt, bay leaf, and pepper. Cover and cook until the potato is soft, about 15 minutes.

CauliflowerCashewCreamSoup-5

Cook cauliflower until it starts to soften, about 4 minutes, then puree the mixture gently with a hand blender, food processor, or normal blender. I kept some small pieces of the cauliflower whole to add texture, but whether you do or not is up to you.

CauliflowerCashewCreamSoup-6

Return to pot, and temper the cashew cream by adding small amounts of soup liquid to it and stirring until the cashew cream has warmed so it won’t curdle. Once tempered, add the cashew cream to the soup along with lemon juice, cayenne pepper, and chili powder. Add more salt and pepper if desired, and serve.

CauliflowerCashewCreamSoup-7

Cauliflower Cashew Cream Soup
 
Prep time
Cook time
Total time
 
Recipe adapted from Farmer’s Market Soups
Author:
Recipe type: Soup
Serves: 6-8
Ingredients
  • ¼ cup grape seed oil
  • 1 yellow onion, diced
  • 4-5 cloves garlic, minced
  • 7-8 cups vegetable stock
  • ⅓ cup Arborio rice
  • ¾ cup cashews
  • 1½ cup water
  • 1 large potato, peeled and chopped into ½” pieces
  • 1 bay leaf
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 1 large head cauliflower, cored and cut into small pieces
  • juice of ½ Meyer lemon
  • 1 tablespoon ground chili powder
  • 1½ teaspoons cayenne pepper
Instructions
  1. Heat grape seed oil over high heat in a large stockpot. Add the diced onions, cook until golden brown, then add the garlic and cook for another minute or two until browned.
  2. Add the vegetable stock and rice and bring to a boil. Once at a boil, reduce heat to medium and simmer until rice is tender (about 18-20 minutes).
  3. Meanwhile, make the cashew cream by placing the cashews and water in a high-powered blender for 45 seconds, or until pureed into a cream.
  4. Once the rice is tender, blend the mixture in the stockpot with either a hand blender or in batches in a food processor or blender until smooth. Return to pot if not using a hand blender, return to medium heat, and addd the potato, salt, bay leaf, and pepper. Cover and cook until the potato is soft, about 15 minutes.
  5. Cook cauliflower until it starts to soften, about 4 minutes, then puree the mixture gently with a hand blender, food processor, or normal blender.
  6. Return to pot, and temper the cashew cream by adding small amounts of soup liquid to it and stirring until the cashew cream has warmed so it won’t curdle. Once tempered, add the cashew cream to the soup along with lemon juice, cayenne pepper, and chili powder. Add more salt and pepper if desired, and serve.

 

The post Cauliflower Cashew Cream Soup appeared first on Cooking Madly.

]]>
http://cookingmadly.com/cauliflower-cashew-cream-soup/feed/ 0
Honey Wheat Bread http://cookingmadly.com/honey-wheat-bread/ http://cookingmadly.com/honey-wheat-bread/#comments Wed, 12 Feb 2014 23:16:18 +0000 http://cookingmadly.com/?p=1954   Over the last two years, I’ve been steadily trying to cook more and more from scratch, and buy less foods with preservatives in them. One thing I’ve never managed is bread. Thankfully, my fiancee loves baking, and made this honey wheat bread for me to blog (and eat!). It’s absolutely delicious, and while it […]

The post Honey Wheat Bread appeared first on Cooking Madly.

]]>
Honey Wheat Bread

Honey Wheat Bread

 

Over the last two years, I’ve been steadily trying to cook more and more from scratch, and buy less foods with preservatives in them. One thing I’ve never managed is bread. Thankfully, my fiancee loves baking, and made this honey wheat bread for me to blog (and eat!). It’s absolutely delicious, and while it takes a long time, most of that is time to let it rise. Give it a try, and stop buying factory-made bread!

First, make a ‘sponge’ which gives some of the flour, the yeast, honey, and water time to develop together before kneading. Mix together 2 cups of the whole wheat flour, 2 tablespoons of the active dry yeast, 1 1/2 cups of water heated to approximately 100°F, and 3/4 cup honey.

HoneyWheatBread-2

Mix until ingredients are fully combined, but since this is not the kneading stage, don’t mix for more than a few minutes. Cover with a towel and place the bowl somewhere warm (the oven with the light on, but not the heat turned on, works) for 1 1/2 hours.

HoneyWheatBread-9

Add 3 1/2 cups whole wheat flour, 1 tablespoon of dry active yeast, and 1 tablespoon of salt. Stir mixture with your hands until the ingredients are thoroughly blended and tend to form a ball that breaks away from the sides of the bowl. If the dough sticks to your hand to the point of making it difficult to pull away, then add more flour. If the dough feels stiff and doesn’t stick at all, then add a teaspoon of water at a time until the dough feels good.

HoneyWheatBread-6

Transfer the dough to a lightly floured flat surface. Now the kneading process begins. Start with the palm of your hand pushing down away from you on the center of the dough, folding over and then turning the dough a quarter of an turn with your other hand. Continue the process of pushing, folding, and turning until the dough has a smooth, satiny elastic texture. Again, add more flour if the dough feels very sticky. Expect to knead for approximately 10 minutes. If using a mixer, knead for 5-8 minutes. Shape dough into a loaf-like shape and place in your loaf pan.

HoneyWheatBread-7

Bake for 45 minutes, or until a deep golden brown on top.

Honey Wheat Bread

Honey Wheat Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 1 loaf
Ingredients
  • 5½ cups whole wheat flour (stone ground, high protein preferred)
  • 1½ cups warm water (approximately 100 degrees)
  • ¾ cup honey
  • 3 tablespoons active dry yeast
  • 1 tablespoon salt
Instructions
  1. Mix 2 cups whole wheat flour, 2 tablespoons active dry yeast, warm water, and honey until fully combined. This is not the kneading stage, so do not mix for more than a couple of minutes. Cover with a towel and place the bowl somewhere warm (a good place is the oven with it off, but the oven light on) for 1½ hours.
  2. Once the dough has risen, add 3½ cups more whole wheat flour, 1 tablespoon of active dry yeast, and 1 tablespoon of salt. Stir the mixture with your hands until the ingredients are thoroughly blended and tend to form a ball that breaks away from the sides of the bowl. If the dough sticks to your hand to the point of making it difficult to pull away, add more flour. If the dough feels stiff and doesn’t stick at all, then add a teaspoon of water at a time until the dough feels good.
  3. Preheat the oven to 350°F.
  4. Transfer the dough to a lightly floured surface and knead for approximately 10 minutes (or 5-8 with a stand mixer). To knead, start with the palm of your hand pushing the dough away from you on the center of the dough, fold over, and then turn the dough a quarter of an turn with your other hand. Continue this process of pushing, folding, and turning until the dough has a smooth, satiny elastic texture.
  5. Shape to fit loaf pan
  6. Bake for 45 minutes.

 

The post Honey Wheat Bread appeared first on Cooking Madly.

]]>
http://cookingmadly.com/honey-wheat-bread/feed/ 2
Healthy Breakfast Smoothie http://cookingmadly.com/healthy-breakfast-smoothie/ http://cookingmadly.com/healthy-breakfast-smoothie/#comments Fri, 07 Feb 2014 16:23:17 +0000 http://cookingmadly.com/?p=1944   I’m not a morning person. You may have noticed this. So breakfast for me is often a granola bar or a piece of toast with peanut butter and jelly. Not the healthiest breakfast ever. Lately, though, I’ve been cooking these up a lot of mornings. They’re a fantastic blend of nonfat yogurt, berries, kefir, […]

The post Healthy Breakfast Smoothie appeared first on Cooking Madly.

]]>
Healthy Breakfast Smoothie

Healthy Breakfast Smoothie

 

I’m not a morning person. You may have noticed this. So breakfast for me is often a granola bar or a piece of toast with peanut butter and jelly. Not the healthiest breakfast ever. Lately, though, I’ve been cooking these up a lot of mornings. They’re a fantastic blend of nonfat yogurt, berries, kefir, seeds, rice, and banana. Quick, easy, and delicious.

Dump everything in a blender.

BreakfastSmoothie-1

Blend.

Healthy Breakfast Smoothie

It’s pretty simple. Feel free to play around with it. I’ve used various flavors of kefir, flavored yogurts, different frozen fruits, a different seed/nut mix, changed the rice for quinoa, all sorts of things. I’d love to know what you come up with, if you find particularly great combinations.

Healthy Breakfast Smoothie
 
Prep time
Total time
 
Author:
Recipe type: Breakfast
Serves: 1 smoothie
Ingredients
  • ⅓ cup nonfat yogurt
  • ⅓ cup kefir
  • ½ banana
  • 3 oz. frozen berries
  • 1 tablespoon pepitas (pumpkin seeds)
  • 1 tablespoon flax seeds
  • 1 tablespoon almonds
  • 1 tablespoon uncooked brown rice (or 3 tablespoons cooked rice if the gritty texture bothers you)
  • 1 teaspoon tumeric
Instructions
  1. Add all ingredients to a blender.
  2. Blend until smooth.

 

 

The post Healthy Breakfast Smoothie appeared first on Cooking Madly.

]]>
http://cookingmadly.com/healthy-breakfast-smoothie/feed/ 0
Bacon Wrapped Dates with Chorizo and Goat Cheese http://cookingmadly.com/bacon-wrapped-dates-chorizo-goat-cheese/ http://cookingmadly.com/bacon-wrapped-dates-chorizo-goat-cheese/#comments Tue, 04 Feb 2014 14:40:00 +0000 http://cookingmadly.com/?p=1933 I made these for the Superbowl, and thought of saving them for some good bbq holiday… but today is National Medjool Date Day, so here you go! They’re a great, easy appetizer that’s a Mexican twist on the blue-cheese stuffed dates wrapped in bacon that I see everywhere. If you’d like a little more crunch, […]

The post Bacon Wrapped Dates with Chorizo and Goat Cheese appeared first on Cooking Madly.

]]>
Bacon Wrapped Dates with Chorizo and Goat Cheese

Bacon Wrapped Dates with Chorizo and Goat Cheese

I made these for the Superbowl, and thought of saving them for some good bbq holiday… but today is National Medjool Date Day, so here you go! They’re a great, easy appetizer that’s a Mexican twist on the blue-cheese stuffed dates wrapped in bacon that I see everywhere. If you’d like a little more crunch, try a sliver of almond inside them as well. Either way, these are fantastic.

Start by mixing the chorizo and goat cheese together.

BaconWrappedDateswithChorizo-2

Next, cut your bacon into three equal pieces… each should be just long enough to wrap around your dates once they’re stuffed.

BaconWrappedDateswithChorizo-3

Now pry open the date, put a pinch of the chorizo/goat cheese mixture in, press shut, and wrap in bacon. Repeat until all bacon is used.

BaconWrappedDateswithChorizo-4

Bake for 40 minutes, or until the bacon is crispy. Let cool slightly and serve.

Bacon Wrapped Dates with Chorizo and Goat Cheese

Bacon Wrapped Dates with Chorizo and Goat Cheese
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Ingredients
  • 1 pound bacon
  • 4 oz. uncooked chorizo
  • 4 oz. goat cheese
  • 1 pound pitted Medjool dates
Instructions
  1. Preheat oven to 350°F and line a baking sheet with foil or a silpat.
  2. Remove chorizo from sausage casings, if any, and mix with goat cheese until evenly distributed.
  3. Cut bacon slices into thirds, each one long enough to wrap around a date.
  4. Pry open each date and fill with the chorizo mixture.
  5. Press close and wrap with a piece of bacon.
  6. Lay on lined baking sheet and bake for 40 minutes, or until bacon is crispy.

 

The post Bacon Wrapped Dates with Chorizo and Goat Cheese appeared first on Cooking Madly.

]]>
http://cookingmadly.com/bacon-wrapped-dates-chorizo-goat-cheese/feed/ 0
Smoky Kale Caesar Salad http://cookingmadly.com/smoky-kale-caesar-salad/ http://cookingmadly.com/smoky-kale-caesar-salad/#comments Sat, 01 Feb 2014 20:07:54 +0000 http://cookingmadly.com/?p=1925   I know everyone is gearing up for the Super Bowl, and I wanted to post a bacon wrapped, chorizo and goat cheese stuffed date recipe here today, but I haven’t had a chance to make it yet. So instead here’s a healthy Caesar salad with kale and a fantastic dressing. I’m not a fan […]

The post Smoky Kale Caesar Salad appeared first on Cooking Madly.

]]>

Smoky Kale Caesar Salad

 

I know everyone is gearing up for the Super Bowl, and I wanted to post a bacon wrapped, chorizo and goat cheese stuffed date recipe here today, but I haven’t had a chance to make it yet. So instead here’s a healthy Caesar salad with kale and a fantastic dressing. I’m not a fan of anchovies, so instead I substituted it for white miso and it turned out fantastic. It was adapted from the always-delicious Shutterbean, and got requested to be served again immediately after I made it. So when you’re feeling like a good amount of greens after the excesses of the Superbowl, I highly recommend whipping this together.

Preheat the oven to 350°F.  Tear or cut bread into 1 inch pieces, toss in a bowl with the olive oil, salt, garlic powder, and herbs. Place on a cookie sheet and bake for 10 minutes, stir, and bake for another 5-8 minutes, or until browned.

SmokyKaleCaesarSalad-2

Next make the dressing. I recommend using a small mason jar for this, but a small bowl also works. The bain marie did NOT work well, it was too wide. I eventually transferred it to a wide mouthed pint mason jar and blended it in there. So you mix the vinegar, lemon juice, white miso, garlic, chili powder, and smoked paprika in the jar or small bowl. Then add the olive oil and egg yolk and blend it with an immersion blender until well incorporated. Toss in 1/4 cup of parmesan and add salt and pepper to taste.

SmokyKaleCaesarSalad-3

Wash the kale and tear into small, bite-sized pieces. Run through a salad spinner if you have one, or let drain so the leaves are dry and will hold dressing better.

SmokyKaleCaesarSalad-4

Assemble your salad by adding dressing a bit at a time along with cheddar and parmesan cheese, and “massaging” the kale to help saturate the leaves with the dressing. Once well dressed, toss with croutons, a little extra cheese, and fresh ground pepper to taste.

Smoky Kale Caesar Salad

 

Smoky Kale Caesar Salad
 
Prep time
Cook time
Total time
 
Adapted from Shutterbean
Author:
Recipe type: Salad
Serves: 3-4
Ingredients
  • half loaf of old bread
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic, sliced
  • 1 tablespoon white miso
  • 1½ teaspoons dried chili powder
  • 1½ teaspoons smoked paprika
  • salt & pepper
  • ¼ cup extra-virgin olive oil
  • 1 egg yolk
  • ½ cup Parmesan cheese, grated
  • ⅓ cup sharp cheddar, grated
  • 9-10 cups kale, chopped (about 2 bunches)
Instructions
  1. Preheat oven to 350°F. Cut or tear bread into 1 inch pieces. Place in a bowl and add olive oil, garlic, thyme, oregano, basil, and salt. Toss to evenly coat pieces of bread. Spread out on a baking sheet and bake for 10 minutes. Stir, then return to the oven for 5-8 minutes, until golden brown.
  2. Meanwhile, add the vinegar, lemon juice, garlic, miso, chili powder, and paprika to a small bowl or wide-mouthed mason jar. Stir to combine. Add the olive oil and egg yolk, then blend with an immersion blender until fully combined. Stir in ¼ cup grated parmesan cheese.
  3. Wash the chopped kale and dry, either with a salad spinner or towel.
  4. Assemble salad by putting the kale in a bowl, then adding the dressing a bit at a time along with some of the cheddar and parmesan cheese, then “massaging” it a bit to incorporate the dressing and saturate the leaves. Repeat until salad tastes properly dressed, then toss with croutons, remaining cheese, and freshly ground pepper.

 

The post Smoky Kale Caesar Salad appeared first on Cooking Madly.

]]>
http://cookingmadly.com/smoky-kale-caesar-salad/feed/ 3
Rich and Moist Cornbread http://cookingmadly.com/rich-moist-cornbread/ http://cookingmadly.com/rich-moist-cornbread/#comments Wed, 29 Jan 2014 18:14:54 +0000 http://cookingmadly.com/?p=1910   This cornbread recipe is the richest, moistest cornbread I’ve ever eaten in my life. I mean, look at it. First, you use both corn and cornmeal in it. There’s almost a POUND of butter in them. You use two kinds of sugars, heavy cream, cheese, jalapenos… it’s nuts. The most wonderful kind of crazy. […]

The post Rich and Moist Cornbread appeared first on Cooking Madly.

]]>
Rich and Moist Cornbread

Rich and Moist Cornbread

 

This cornbread recipe is the richest, moistest cornbread I’ve ever eaten in my life. I mean, look at it. First, you use both corn and cornmeal in it. There’s almost a POUND of butter in them. You use two kinds of sugars, heavy cream, cheese, jalapenos… it’s nuts. The most wonderful kind of crazy. If you want to impress some guests, whip these up along with some bbq or fried chicken. Wow, my mouth is watering just thinking about them.

The first step is probably the most important one here. It’s not hard, but absolutely brilliant. You caramelize the frozen corn in a ton of butter. You need to stir often and scrape the bottom of the pan to prevent burning, but achieving a good golden brown on the corn is critical here. So melt the butter on high heat in a heavy-bottomed pan, then add the frozen corn and diced jalapenos and stir continuously, scraping the bottom, until the corn has reached a deep golden brown.

Cornbread-5

Blend the hot corn in a blender, making sure to leave a hole at the top for steam to escape. Otherwise you may cover yourself, your roof, and your cat in burning corn. Add the cream and milk and blend on high until smooth. Add the eggs and continue blending until well mixed.

Cornbread-6

Mix together  cake flour, isomalt (or substitute 115g more sugar instead of the isomalt if you can’t find it), corn meal, cheddar cheese, sugar, salt, baking powder, and baking soda.

Cornbread-7

Transfer corn puree to the bowl of dry ingredients and use a rubber spatula to mix well.

Cornbread-8

Coat small bread pans, ramekins, or even an entire cast iron skillet with butter. Dust with flour and remove excess flour by tapping against the counter. Add batter to each pan. The original recipe with small bread pans calls for 120g of batter, but that will depend on the size of your containers.

Cornbread-9

Bake to a core temperature of 194°F, about 15 minutes for small bread pans or 20 minutes for my mini cocottes shown here. You may carefully remove the bread while still hot and cool on a rack to develop more of a crust, or leave it in the container if you prefer. Serve warm with honey butter.

Rich and Moist Cornbread

Rich and Moist Cornbread
 
Prep time
Cook time
Total time
 
Recipe adapted from ChefSteps.com
Author:
Recipe type: Side dish
Serves: 8
Ingredients
  • 400g Unsalted butter
  • 900g Frozen corn
  • 60g Jalapenos, deseeded and diced fine
  • 165g Egg
  • 160g Heavy cream
  • 90g Milk
  • 245g Cake flour
  • 230g Isomalt (or another 115g sugar)
  • 160g Corn meal, medium grind
  • 100g Cheddar cheese, grated
  • 90g Sugar
  • 10g Salt, kosher
  • 4.5g Baking powder
  • 2.5g Baking soda
Instructions
  1. Preheat oven to 375°F
  2. Melt butter on high heat in a heavy-bottomed pot. Add the corn and jalapenos and, stirring continuously and scraping the bottom well to prevent scorching, cook until golden brown.
  3. Leaving a hole at the top of the lid for steam to escape, blend the corn. Then add the cream and milk and blend on high until smooth. Then add the eggs and blend until well mixed.
  4. Dry blend remaining ingredients in a large bowl.
  5. Transfer corn puree to the bowl of dry ingredients and use a rubber spatula to mix well.
  6. Coat small bread pans, ramekins, or even a large cast iron skillet with butter. Dust with flour, and remove excess flour by tapping against the counter.
  7. Bake to core temperature of 194°F, about 15 minutes for small loaf pans and 20 minutes for ramekins or mini cocottes. If cooking in a single cast iron skillet, you may need to lower the temperature and increase the cooking time.
  8. If using loaf pans, remove the bread from the pans while still hot and cool on a rack to help form more of a crust.
  9. Serve warm, with honey butter.

 

The post Rich and Moist Cornbread appeared first on Cooking Madly.

]]>
http://cookingmadly.com/rich-moist-cornbread/feed/ 0
Candied Bacon Chocolate Chip Cookies http://cookingmadly.com/candied-bacon-chocolate-chip-cookies/ http://cookingmadly.com/candied-bacon-chocolate-chip-cookies/#comments Sat, 25 Jan 2014 19:21:20 +0000 http://cookingmadly.com/?p=1899 Bacon and chocolate. Apparently, there are people who don’t believe they go together. People who go “eew” when you talk about this delicious, salty-sweet pairing. Perhaps they just aren’t as adventurous as I am. Perhaps they just don’t love bacon the way I do. All I know is that if it makes them miss out […]

The post Candied Bacon Chocolate Chip Cookies appeared first on Cooking Madly.

]]>
Candied Bacon Chocolate Chip Cookies

Candied Bacon Chocolate Chip Cookies

Bacon and chocolate. Apparently, there are people who don’t believe they go together. People who go “eew” when you talk about this delicious, salty-sweet pairing. Perhaps they just aren’t as adventurous as I am. Perhaps they just don’t love bacon the way I do. All I know is that if it makes them miss out on these cookies, it’s a crying shame. Because these are goooood. And the bacon means they’re a breakfast food!

Preheat the oven to 350°F. Line a baking sheet with foil, and lay the bacon on top. Sprinkle half of the brown sugar on the bacon strips. Bake for 10 minutes, turn the bacon, sprinkle the remaining brown sugar over it, and bake for another 10 minutes, or until crispy.

CandiedBaconChocolateChipCookies-1

Remove from oven and let cool. Chop fine once cooled.

CandiedBaconChocolateChipCookies-3

Reduce oven temperature to 325°F. In a medium bowl, cream together butter, white sugar, and brown sugar.

CandiedBaconChocolateChipCookies-2

Add vanilla, egg, and egg yolk to the bowl and beat until light and creamy. Add the flour mixture and mix well, then add the diced candied bacon and the chocolate chips and stir until combined.

CandiedBaconChocolateChipCookies-4

Place golf ball sized balls of dough on a parchment or silpat lined cookie sheet and bake for 15 minutes, or until the edges are brown.

CandiedBaconChocolateChipCookies-5

Remove from oven and let cookies cool on the pan for 5 minutes, then finish cooling on a wire rack.

Candied Bacon Chocolate Chip Cookies

Candied Bacon Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Recipe adapted from Tablespoon.com
Author:
Recipe type: Dessert
Ingredients
  • For the candied bacon:
  • 8 slices center cut thick bacon
  • ½ cup brown sugar
  • For the cookies
  • 2¼ cups flour
  • ½ teaspoon baking soda
  • ¾ cup butter, melted and slightly cooled
  • ½ cup white sugar
  • 1 cup brown sugar
  • 2 tablespoons pure vanilla extract
  • 1 whole egg
  • 1 egg yolk
  • 2 cups semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350°F.
  2. Line a baking sheet with foil. Place the bacon in a single layer on foil lined baking sheet and sprinkle with half the brown sugar. Bake for 10 minutes, flip bacon and sprinkle with remaining brown sugar, and bake for another 10 minutes or until crispy.
  3. Let bacon cool and chop fine.
  4. Reduce oven temperature to 325°F.
  5. In a medium bowl, cream together butter, white sugar, and brown sugar.
  6. Add the vanilla, egg, and egg yolk to the bowl. Beat until well combined. Add the flour mixture and mix until incorporated.
  7. Add diced candied bacon and chocolate chips and mix until just combined.
  8. Form dough into golf ball sized balls, place on a parchment or silpat covered baking sheet, and bake for 15 minutes, or until the edges are just brown. Remove from oven, let rest 5 minutes, and transfer to a wire rack to finish cooling.

 

The post Candied Bacon Chocolate Chip Cookies appeared first on Cooking Madly.

]]>
http://cookingmadly.com/candied-bacon-chocolate-chip-cookies/feed/ 0
Apple Cobbler Muffins http://cookingmadly.com/apple-cobbler-muffins/ http://cookingmadly.com/apple-cobbler-muffins/#comments Wed, 22 Jan 2014 17:27:37 +0000 http://cookingmadly.com/?p=1887   Apparently my healthiest recipes lately are all for breakfast. Which makes sense, I suppose, since normally for breakfast I just eat a granola bar. This year I’m trying to eat less packaged foods and make more from scratch, so hopefully I’ll keep coming up with great breakfasts. Admittedly, I didn’t come up with this […]

The post Apple Cobbler Muffins appeared first on Cooking Madly.

]]>
Apple Cobbler Muffins

Apple Cobbler Muffins

 

Apparently my healthiest recipes lately are all for breakfast. Which makes sense, I suppose, since normally for breakfast I just eat a granola bar. This year I’m trying to eat less packaged foods and make more from scratch, so hopefully I’ll keep coming up with great breakfasts. Admittedly, I didn’t come up with this one on my own. It comes, like the Pumpkin Pie Oatmeal, from Two Healthy Kitchens, a favorite blog of mine. These muffins are very apple-y (is that a word?), very healthy, and were a huge hit at my yoga class. At least, after class was finally over and everyone could find out what smelled so good!

Start by preheating your oven to 400°F. Line your muffin pans with foil liners. I got 20 muffins out of this, your amount may vary.

Next, combine dry ingredients in a large bowl and whisk until evenly mixed.

AppleCobblerMuffin-1

In a medium bowl, combine wet ingredients and whisk until thoroughly combined.

AppleCobblerMuffin-2

In a third bowl, mix together the cobbler topping, cutting in the applesauce and butter with fingers or a pastry blender until evenly combined.

AppleCobblerMuffin-4

Mix the wet and the dry ingredients, stirring until just combined. Be careful not to overmix. Add shredded apples to the batter and stir briefly to mix evenly.

AppleCobblerMuffin-5

Spoon batter into muffin tins, filling each about 3/4 full.

AppleCobblerMuffin-6

Divide cobbler topping evenly, spooning about 1 heaping tablespoon over each muffin.

AppleCobblerMuffin-7

Bake 15-18 minutes, until a toothpick comes out clean.

Apple Cobbler Muffins

Cool in the pan for about 5 minutes to give the muffins time to set and become cool enough to handle. Remove to a wire rack to cool completely.

Apple Cobbler Muffins
 
Prep time
Cook time
Total time
 
Recipe adapted from Two Healthy Kitchens
Author:
Recipe type: Breakfast
Serves: 18 muffins
Ingredients
  • DRY INGREDIENTS:
  • 1 cup whole wheat flour
  • 1 cup unbleached, all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • WET INGREDIENTS:
  • 2 eggs, lightly beaten
  • ½ cup packed dark brown sugar
  • ½ cup unsweetened apple sauce
  • ¼ cup apple juice (or apple cider)
  • 1 tablespoon canola oil
  • 2 teaspoons vanilla extract
  • COBBLER TOPPING:
  • ⅔ cup quick oats
  • ½ cup chopped walnuts
  • ⅓ cup packed dark brown sugar
  • 1½ – 2 tablespoons unsweetened apple sauce
  • 1 tablespoon butter
  • 1 teaspoon cinnamon
  • ADDITIONAL INGREDIENTS:
  • 1½ cups peeled, shredded Pink Lady apples or other sweet-tart apples (from 1-2 apples)
  • 1½ cups peeled, shredded Granny Smith apples (from 1-2 apples)
Instructions
  1. Preheat oven to 400°F and line muffin pans with 18 foil liners. You may need less, you may need more, so keep the liners out.
  2. In a large bowl, combine all dry ingredients and whisk to mix evenly.
  3. In a medium bowl, combine wet ingredients and whisk thoroughly.
  4. In a second medium bowl, combine cobbler toppings, cutting the applesauce and butter in (using your fingers or a pastry blender) until evenly mixed.
  5. Mix the wet ingredients with the dry, stirring just until evenly combined, being careful not to overmix. Stir in the shredded apple and stir again briefly to combine.
  6. Spoon the batter into muffin tins, filling each ¾ full.
  7. Divide the cobbler topping evenly between all muffins, using about 1 heaping tablespoon each.
  8. Bake for 15-18 minutes, until a toothpick inserted into the middle comes out clean.
  9. Remove from oven and let cool 5 minutes before trying to remove muffins, to give them time to set. Finish cooling on a wire rack.

 

The post Apple Cobbler Muffins appeared first on Cooking Madly.

]]>
http://cookingmadly.com/apple-cobbler-muffins/feed/ 0
Sous Vide Miso Maple Salmon http://cookingmadly.com/sous-vide-miso-maple-salmon/ http://cookingmadly.com/sous-vide-miso-maple-salmon/#comments Sun, 19 Jan 2014 18:44:50 +0000 http://cookingmadly.com/?p=1875   If you ever want to impress a dinner guest, and they like salmon, serve them this. Cooked sous vide, the salmon is incredibly moist while still being safely cooked. Being brined for 2 hours first adds even more moisture, yet doesn’t oversalt the delicate salmon. The finishing touch is the wonderful miso and maple […]

The post Sous Vide Miso Maple Salmon appeared first on Cooking Madly.

]]>
Sous Vide Miso Maple Salmon

Sous Vide Miso Maple Salmon

 

If you ever want to impress a dinner guest, and they like salmon, serve them this. Cooked sous vide, the salmon is incredibly moist while still being safely cooked. Being brined for 2 hours first adds even more moisture, yet doesn’t oversalt the delicate salmon. The finishing touch is the wonderful miso and maple glaze from the cookbook Maximum Flavor, which I highly recommend to anyone seeking to improve their cooking. The end result is some of the best salmon I’ve ever eaten in my life. If you have the ability to cook sous vide, or have been considering getting an immersion circulator (my preferred way of cooking sous vide, I prefer it to the Sous Vide supreme), then you must try this recipe. If it’s any indication of how much I love it, I’m planning on cooking it again next week.

Start by removing the skin and pin bones from the salmon. Then make up a brine of 4% sugar and 5% salt (500g water, 40g sugar, 50g salt), by stirring together until dissolved. Add the salmon, cover, and refrigerate for 2 hours.

SousVideMisoMapleSalmon-1

Meanwhile, make up your sauce. Mix together white miso, maple syrup, red wine vinegar, and smoked paprika in a small bowl.

SousVideMisoMapleSalmon-2

When the salmon has finished brining, rinse very well and add to a vacuum sealer bag or zip-lock bag. Pour in half of the glaze and seal. If using a zip-lock bag, use the water displacement method to seal the bag, demonstrated here. Cook at 122°F for 20 minutes, then drain off liquid and place on a baking sheet.

SousVideMisoMapleSalmon-3

Brush a little sauce over the salmon and broil or finish with a blowtorch to brown. I used the blowtorch method, but plan to try the broiler next time, and compare whether it overcooks it. To be honest, I just forgot to pre-head the broiler.

SousVideMisoMapleSalmon-4

Finish with any remaining sauce and serve with a fresh green salad for an incredibly simple, healthy dinner.

Sous Vide Miso Maple Salmon

Sous Vide Miso Maple Salmon
 
Prep time
Cook time
Total time
 
Sauce adapted from Maximum Flavor
Author:
Recipe type: Entree
Serves: 2
Ingredients
  • 450g (1 pound) fresh Salmon
  • 500g (2 cups) water
  • 25g (3 tablespoons) salt
  • 20g (1/4 cup) sugar
  • 70g (1/4 cup) white miso
  • 60g (1/4 cup) maple syrup
  • 14g (1 tablespoon) red wine vinegar
  • 1g (1/2 teaspoon) smoked paprika
Instructions
  1. Whisk together water, salt, and sugar until dissolved. Prepare salmon by removing skin and pin bones and cover with brine. Refrigerate for 2 hours.
  2. While salmon is brining, whisk together miso, maple syrup, red wine vinegar, and smoked paprika in a small bowl.
  3. Discard brine and thoroughly rinse salmon. Place in a vacuum seal pouch with ½ of the miso sauce and seal. Cook sous vide for 20 minutes at 122°F. Start broiler preheating at the same time.
  4. When salmon is cooked, open bag and discard liquid. Place salmon on a baking sheet, brush a small amount of sauce over the top, and broil until the top starts to brown. Alternatively, you can brown the top of the salmon with a blowtorch or kitchen torch.
  5. Finish with remaining sauce and serve.

 

The post Sous Vide Miso Maple Salmon appeared first on Cooking Madly.

]]>
http://cookingmadly.com/sous-vide-miso-maple-salmon/feed/ 4
Quick Pumpkin Pie Oatmeal http://cookingmadly.com/quick-pumpkin-pie-oatmeal/ http://cookingmadly.com/quick-pumpkin-pie-oatmeal/#comments Wed, 15 Jan 2014 17:06:57 +0000 http://cookingmadly.com/?p=1864   I really love pumpkin pie. I’m also definitely not a morning person, so making breakfast is frequently a struggle. This quick 10-minute oatmeal recipe comes through on both points, though. Easy, full of pumpkin, cinnamon, brown sugar, and vanilla, it’s fantastic. It even reheats well, so make up a big batch on Monday and […]

The post Quick Pumpkin Pie Oatmeal appeared first on Cooking Madly.

]]>
Pumpkin Pie Oatmeal

Quick Pumpkin Pie Oatmeal

 

I really love pumpkin pie. I’m also definitely not a morning person, so making breakfast is frequently a struggle. This quick 10-minute oatmeal recipe comes through on both points, though. Easy, full of pumpkin, cinnamon, brown sugar, and vanilla, it’s fantastic. It even reheats well, so make up a big batch on Monday and enjoy it for the rest of the week!

Start by simmering a 50/50 mix of water and milk in a pot large enough to prevent boil-overs.

PumpkinPieOatmeal-1

Reduce heat to low, then add in first the oats, then all remaining ingredients except cranberries.

PumpkinPieOatmeal-2

Cook for 2-3 minutes until oats are cooked and thickened to your liking, then serve. Top with dried cherries or cranberries.

Quick Pumpkin Pie Oatmeal

Quick Pumpkin Pie Oatmeal
 
Prep time
Cook time
Total time
 
Recipe adapted from Two Healthy Kitchens
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • 1½ cups non-fat milk
  • 1½ cups water
  • 2½ cups quick oats
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • ½ cup coarsely chopped pecans
  • ½ cup packed brown sugar
  • 2 teaspoons vanilla
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup dried cherries (or cranberries)
Instructions
  1. Bring the milk and water to a simmer over medium heat in a medium saucepan.
  2. Once you have reached a simmer, stir in all remaining ingredients except dried cherries.
  3. Cook for 2-3 minutes, until oats are cooked and as thick as you like them.
  4. Remove from heat and serve, topping with dried cherries.

 

The post Quick Pumpkin Pie Oatmeal appeared first on Cooking Madly.

]]>
http://cookingmadly.com/quick-pumpkin-pie-oatmeal/feed/ 0
Biggest Loser Shrimp Salad http://cookingmadly.com/biggest-loser-shrimp-salad/ http://cookingmadly.com/biggest-loser-shrimp-salad/#comments Sun, 12 Jan 2014 19:55:07 +0000 http://cookingmadly.com/?p=1858 It’s early January, and I’m sure most of you (like me) are trying to eat healthier. I know I am, and one of the best ways I do that is to eat salads more. This recipe is a modification of the ‘Biggest Loser’ salad made by White House chef Sam Kass. I threw some shrimp […]

The post Biggest Loser Shrimp Salad appeared first on Cooking Madly.

]]>
Biggest Loser Shrimp Salad

Biggest Loser Shrimp Salad

It’s early January, and I’m sure most of you (like me) are trying to eat healthier. I know I am, and one of the best ways I do that is to eat salads more. This recipe is a modification of the ‘Biggest Loser’ salad made by White House chef Sam Kass. I threw some shrimp on top of it for protein, and used a low-fat sesame ginger dressing instead of making up my own simple honey lemon dressing as was in the original recipe. It was fantastic, though for anyone who doesn’t like raw red onions, you might want to leave them out. They’re pretty sharp in this recipe, even after cutting the amount of them in half. No matter what you do, though, it’s a tasty, healthy salad. Unless you drown in in ranch. Then it’s just tasty.

Start by washing the lettuce, tearing it into bite sized pieces, and (if you have one) running it through a salad spinner to dry it. Dice the onion and cucumbers into bite sized pieces, then slice the onion very thin. Wash and chop the basil into small pieces.

BiggestLoserSalad-1

Add the shrimp, then either mix the dressing or use your own. This should make 4 lunch-sized salads.

Biggest Loser Shrimp Salad
 
Prep time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 head lettuce (preferably Romaine)
  • 2 large in-season tomatoes
  • 1 cucumber
  • ¼ red onion
  • 1 bunch fresh basil
  • 1 pound cooked shrimp, peeled
  • ⅓ cup olive oil (for dressing)
  • 4 tablespoons fresh lemon juice (for dressing)
  • 1 teaspoon honey (for dressing)
Instructions
  1. Wash and dry the lettuce. Tear it into bite sized pieces. Chop tomatoes and cucumber into bite sized pieces. Slice the onion thin. Wash and chop the basil into small pieces.
  2. Mix together salad ingredients, top with cooked, peeled shrimp.
  3. To make dressing, mix together dressing ingredients in a container with a tight-fitting lid and shake vigorously.

 

Biggest Loser Shrimp Salad

The post Biggest Loser Shrimp Salad appeared first on Cooking Madly.

]]>
http://cookingmadly.com/biggest-loser-shrimp-salad/feed/ 0
Bacon Cheeseburger Calzones http://cookingmadly.com/bacon-cheeseburger-calzones/ http://cookingmadly.com/bacon-cheeseburger-calzones/#comments Sat, 04 Jan 2014 17:57:51 +0000 http://cookingmadly.com/?p=1838 Over New Years, we were entertaining a number of children, so my cooking got very kid-friendly. And, while definitely not healthy, these relatively easy cheeseburger calzones are a huge hit with kids. Roll out some crescent roll dough, brown up some ground beef and onions, throw a few other toppings in, fold, and bake. Simple […]

The post Bacon Cheeseburger Calzones appeared first on Cooking Madly.

]]>
Bacon Cheeseburger Calzones

Bacon Cheeseburger Calzones

Over New Years, we were entertaining a number of children, so my cooking got very kid-friendly. And, while definitely not healthy, these relatively easy cheeseburger calzones are a huge hit with kids. Roll out some crescent roll dough, brown up some ground beef and onions, throw a few other toppings in, fold, and bake. Simple and delicious!

First, cook bacon. My preference is the oven method, 400°F in the lower third of the oven, with a foil drip tray for easy clean up, for 15-20 minutes. Or you can do it in a skillet in 2 messy minutes.

Next, lower the heat on the oven to 375°F, then cook ground beef and onion over medium heat until cooked, then drain if necessary. Stir in ranch.

BaconCheeseburgerCalzone-2

Roll out crescent dough and separate each can into 4 rectangles, then roll those out a bit thinner for larger calzones. Make sure the perforations inside each square are pressed together and sealed. Then spoon ground beef mixture in, top with a slice of cheese, diced tomatoes, chopped pickles, and crumbled bacon.

BaconCheeseburgerCalzone-3

Fold dough over filling, either rolling or pressing the edges with a fork to seal, and brush the top with beaten egg. Bake 15-20 minutes until a deep golden brown, serve warm, and, if you want a messy but delicious calzone, top with your favorite bbq sauce.

Bacon Cheeseburger Calzones

Bacon Cheeseburger Calzones
 
Prep time
Cook time
Total time
 
Recipe adapted from Pillsbury
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 8 slices bacon
  • 1 lb lean (at least 80%) ground beef
  • ¼ cup diced onion
  • ¼ cup chopped bread and butter pickle slices
  • ¼ cup ranch dressing
  • 2 Italian plum tomatoes, diced
  • 4 slices (3/4 oz each) American or Cheddar cheese, cut in half
  • 2 cans (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 1 egg, beaten
  • ¼ cup bbq sauce (optional)
Instructions
  1. Heat oven to 400°F and bake bacon in a foil lined pan in the lower third of the oven for 15-20 minutes, until crispy. Let cool and crumble. Alternately, dice bacon into ¼-inch pieces and cook in a skillet over medium heat until cooked. Drain grease.
  2. Lower oven to 375°F. Add ground beef and onion to skillet and cook, stirring occasionally, until beef is thoroughly cooked; drain if necessary. Stir in ranch dressing.
  3. Unroll dough and separate each can into 4 rectangles; place on ungreased cookie sheet. Press or roll each into 7×4-inch rectangle or slightly larger, firmly pressing perforations to seal.
  4. Spoon about ⅓ cup ground beef mixture onto one end of each rectangle. Top each with diced tomato, pickles, bacon, and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.
  5. Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.

 

The post Bacon Cheeseburger Calzones appeared first on Cooking Madly.

]]>
http://cookingmadly.com/bacon-cheeseburger-calzones/feed/ 0
Happy New Year! http://cookingmadly.com/happy-new-year/ http://cookingmadly.com/happy-new-year/#comments Wed, 01 Jan 2014 23:20:59 +0000 http://cookingmadly.com/?p=1835 My first full year as a novice food blogger, and it’s been a crazy one! Lots of incredible recipes, a huge amount of learning about both cooking and blogging, and a very busy end of the year! I’m making a number of blog-based resolutions this year, including better photos and a re-designed site, but that […]

The post Happy New Year! appeared first on Cooking Madly.

]]>
Honey Lime Fruit Salad

My first full year as a novice food blogger, and it’s been a crazy one! Lots of incredible recipes, a huge amount of learning about both cooking and blogging, and a very busy end of the year! I’m making a number of blog-based resolutions this year, including better photos and a re-designed site, but that will take me a few weeks to really get into. I’ve been cooking up a storm the last few days, and have upcoming recipes from the website Chefsteps.com that I’ve been trying, namely cornbread and baked beans. I’ll post one tomorrow and the other in a few days, and they’re well worth giving a try. I’ve never seen cornbread disappear as fast as it did when I served this recipe two nights ago.

Since everyone else seems to do it, and you all might find it interesting, here are my five most popular recipes from last year:

5. Healthy Chocolate Truffles

Healthy Chocolate Truffles

 

4. Homemade Spicy BBQ Sauce

Homemade Spicy BBQ Sauce

 

3. Honey Lime Fruit Salad

Honey Lime Fruit Salad

 

2. Memphis Style Dry Rub Baby Back Ribs

Memphis Style Dry Rub Baby Back Ribs

 

And my most popular post of 2013:

1. Oven Roasted Corn on the Cob

Bourbon Peach Pork Chops Oven Roasted Corn on the Cob

The post Happy New Year! appeared first on Cooking Madly.

]]>
http://cookingmadly.com/happy-new-year/feed/ 2
Cheesy Chicken Pasta Bake http://cookingmadly.com/cheesy-chicken-pasta-bake/ http://cookingmadly.com/cheesy-chicken-pasta-bake/#comments Sun, 29 Dec 2013 19:51:34 +0000 http://cookingmadly.com/?p=1821 And… I’m back! I finally have a functional kitchen, the holidays are over, and everyone can expect new posts about every three days! I hope everyone had a great holiday, I know I certainly did. There will also be lots of healthier posts on here as I try to stay on track with upcoming resolutions, […]

The post Cheesy Chicken Pasta Bake appeared first on Cooking Madly.

]]>
CheesyChickenPastaBake-11

Cheesy Chicken Pasta Bake

And… I’m back! I finally have a functional kitchen, the holidays are over, and everyone can expect new posts about every three days! I hope everyone had a great holiday, I know I certainly did. There will also be lots of healthier posts on here as I try to stay on track with upcoming resolutions, but for now it’s a semi-healthy, extremely cheesy dinner casserole that’s great for kids.

First, preheat your oven to 375°F. Then, we make a cheese sauce. Melt butter in a saucepan over medium heat, then stir in flour and cook until lightly toasted, about 30 seconds.

CheesyChickenPastaBake-2

Next, slowly whisk in chicken broth and milk, adding it in small amounts and whisking until smooth so that you don’t get any lumps.

CheesyChickenPastaBake-3

Once all the broth and milk is incorporated, increase heat to medium-high, bring to a simmer, reduce heat to low, and slowly whisk in cheeses until melted and smooth.

CheesyChickenPastaBake-4

Stir in the chili flakes, salt, and pepper. Keep warm over low heat, stirring occasionally.

CheesyChickenPastaBake-5

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the cauliflower and cook briefly, stirring occasionally, for 3-5 minutes, until softened but still crisp. Transfer to the baking dish. Add the corn and the lasagna noodles to the baking dish.

CheesyChickenPastaBake-7

Add the remaining teaspoon of olive oil to the skillet over medium heat, add the chicken, chipotle powder, and garlic powder, and cook until almost cooked through, 2-3 minutes.

CheesyChickenPastaBake-8

Transfer to the baking dish. Mix baking dish, then pour cheese sauce over the top, stirring lightly to distribute cheese sauce. Cover tightly with foil and bake for 20 minutes.

CheesyChickenPastaBake-9

While the casserole bakes, melt the remaining 2 tablespoons of butter and toss with panko, grated parmesan cheese, ant salt. If you don’t have parmesan cheese, don’t substitute for other cheese. Simply toast the panko and salt, and keep the cheese on the side. Once the casserole has baked for 20 minutes, remove the foil, sprinkle the panko/parmesan or the separate panko and cheddar (or any other) cheese over the top, and bake until browned and bubbly, about 10 minutes more. (The clumpy cheesy panko clumps you see are what happens if you foolishly try to melt Jack cheese with breadcrumbs. It doesn’t work. I know this! I did it anyway. Don’t make my mistake, use Parmesan or keep the grated cheese separate and sprinkle over the top unmelted.)

CheesyChickenPastaBake-10

Let rest 5-10 minutes before serving.

Cheesy Chicken Pasta Bake

Cheesy Chicken Pasta Bake
 
Prep time
Cook time
Total time
 
Recipe adapted from Serious Eats
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 4 tablespoons (2 ounces) unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups homemade or store-bought low sodium chicken stock
  • 2 cups milk
  • 8 ounces sharp cheddar, shredded
  • 4 ounces jack cheese, shredded
  • ¼ teaspoon chili flakes
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 pound cauliflower florets
  • 8 oz. frozen or fresh corn pieces
  • 1 pound skinless, boneless, chicken thighs, cut into 1½-inch cubes
  • ½ teaspoon ground chipotle pepper
  • ½ teaspoon garlic powder
  • 7 sheets no-boil lasagna noodles, broken into 2-inch shards
  • ¾ cup panko (or plain bread crumbs)
  • 2 ounces Parmesan, grated
Instructions
  1. Adjust oven rack to upper middle position and preheat oven to 375°F. Melt 2 tablespoons butter in medium saucepan over medium heat. Stir in flour and cook until lightly toasted, about 30 seconds. Slowly whisk in broth and milk, removing all lumps. Bring to simmer, remove from heat, and slowly whisk in cheddar and jack until melted and smooth. Stir in chili flakes, 2 teaspoons salt, and ¼ teaspoon pepper; set aside and keep warm.
  2. Heat 1 tablespoon oil in large skillet over medium heat. Add cauliflower and cook briefly, stirring occasionally—cauliflower should remain crisp, 3 to 5 minutes. Transfer to baking dish.
  3. Heat remaining tablespoon oil in same skillet over medium heat. Add chicken, garlic powder, and ground chipotle and cook until almost cooked through, 2 to 3 minutes. Transfer to baking dish. Add corn and lasagna pieces.
  4. Stir chicken into casserole, mixing well. Pour cheese sauce over top, pressing mixture into sauce. Cover tightly with foil and bake for 20 minutes.
  5. Melt remaining 2 tablespoons butter and toss with panko, grated Parmesan, and ⅛ teaspoon salt. Remove baking dish from oven and remove foil. Sprinkle with bread crumb topping and continue to bake until browned and bubbly, about 10 minutes more. Let rest 5 to 10 minutes before serving.

 

The post Cheesy Chicken Pasta Bake appeared first on Cooking Madly.

]]>
http://cookingmadly.com/cheesy-chicken-pasta-bake/feed/ 0
Crab Cakes ala Ian McPhee http://cookingmadly.com/crab-cakes-ala-ian-mcphee/ http://cookingmadly.com/crab-cakes-ala-ian-mcphee/#comments Thu, 19 Dec 2013 19:39:38 +0000 http://cookingmadly.com/?p=1810 I’m still in the middle of moving. It’s been a far greater undertaking than I expected, since I’ve lived in the same place for the last 10 years and accumulated a LOT of … well, mostly kitchen gear and wine. I guess there are worse obsessions to have! Anyway, for my birthday we took a […]

The post Crab Cakes ala Ian McPhee appeared first on Cooking Madly.

]]>
Crab Cakes ala Ian McPhee

Crab Cakes ala Ian McPhee

I’m still in the middle of moving. It’s been a far greater undertaking than I expected, since I’ve lived in the same place for the last 10 years and accumulated a LOT of … well, mostly kitchen gear and wine. I guess there are worse obsessions to have! Anyway, for my birthday we took a cooking class at Niner Winery taught by Ian McPhee of McPhee’s Grill. The main recipe he taught us was his crab cakes, which were one of the best I’ve ever had. The secret, he says, is to use fresh bread instead of breadcrumbs, and jumbo lump crabmeat. The rich remoulade sauce over the top contrasted nicely with the clean taste of a quick fennel salad, so I highly recommend trying it as shown before experimenting. Even I will probably abstain from tweaking it, and we all know how hard that is for me!

You need to make the remoulade sauce an hour beforehand so it can sit for an hour and meld flavors. Just mince everything up and mix well, then let sit for an hour.

CrabCakes-4

Start the crab cakes by dicing some fresh white bread very finely. Do not use breadcrumbs, and don’t try to run it through a food processor. You need a fine, consistent dice of fresh bread here.

CrabCakes-1

Mix in the mayonnaise, egg yolks, 2 tablespoons of the parsley, the diced chives, mustard, hot sauce, juice of 1 lemon, salt, and pepper.

CrabCakes-3

Let rest for 15 minutes so the bread absorbs the egg yolks, which prevents an unpleasantly yellow-and-white streaked crab cake. Meanwhile, make your fennel salad. Slice the fennel very thin with a mandolin or food processor. Combine with the lemon juice, olive oil, remaining 2 tablespoons of parsley, the salt, and the pepper.

CrabCakes-5

Once the crab cake mixture has rested, it’s time to form the crab cakes. Using your hands, form cakes of about 6 ounces each. Do not press tightly or they won’t bake properly. Brush a baking tray with butter or nonstick cooking spray, or use a silpat. Place the crab cakes evenly spaced on the tray, then mix together melted butter and crab boil and brush over the tops of the crab cakes. Bake on the top shelf of the oven for 12 minutes or until they reach an internal temperature of 165°F.

Spread the fennel salad over a large platter or on individual plates, place crab cakes on top, and dollop the remoulade sauce on top. Enjoy! (I certainly did.)

Crab Cakes ala Ian McPhee

Crab Cakes ala Ian McPhee
 
Recipe from Ian McPhee of McPhee’s Grill
Author:
Recipe type: Appetizer
Ingredients
  • Crab Cakes:
  • 2 cups small diced white bread
  • 2 cups prepared mayonnaise
  • 4 egg yolks
  • 4 tablespoons chopped parsley leaves
  • 2 tablespoons minced chives
  • 4 teaspoons Dijon mustard
  • Dash hot red pepper sauce
  • 1 lemon, juiced
  • Gray salt
  • Freshly ground black pepper
  • 2 pounds jumbo lump blue crabmeat
  • 8 tablespoons butter (1 stick)
  • 1 tablespoon crab boil seasoning (recommended: Old Bay)
  • 4 bulbs fennel
  • 2 teaspoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Gray salt
  • Freshly ground black pepper
  • Remoulade sauce
  • 1 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon anchovy fillet, minced
  • 1 tablespoon capers, rinsed and minced
  • 1 tablespoon cornichons, minced
  • 1 tablespoon Italian parsley, minced
  • 1 tablespoon green onion, minced
  • 1½ teaspoons fresh lemon juice
  • 2 tablespoons water
Instructions
  1. Make the remoulade sauce: Mix everything together, let sit for an hour.
  2. Make the crab cakes:
  3. Preheat the oven to 425°F.
  4. In a large nonreactive mixing bowl combine the bread, mayonnaise, egg yolks, 2 tablespoons of the parsley, chives, mustard, hot red pepper sauce, lemon juice, salt, and pepper. Let rest for 15 minutes.
  5. Meanwhile, make the fennel salad. Use a mandoline or food processor to slice the fennel very thin. Combine with the lemon juice, olive oil, remaining 2 tablespoons of parsley, salt, and pepper.
  6. With a spatula, gently fold the crabmeat into the bowl, being careful not to break up the meat. Use your hands to form cakes of about 6 ounces each. Place on a baking sheet sprayed with nonstick cooking spray, brushed with butter, or with a silpat baking mat.
  7. Melt butter and mix in crab boil. Brush over the tops of the crab cakes.
  8. Bake cakes on the top rack of the oven for 12 minutes, or until they reach an internal temperature of 165°F.
  9. Spread the fennel salad on a large platter and place the crab cakes on top. Finish with the remoulade sauce.

 

The post Crab Cakes ala Ian McPhee appeared first on Cooking Madly.

]]>
http://cookingmadly.com/crab-cakes-ala-ian-mcphee/feed/ 0
Blogs I Follow http://cookingmadly.com/blogs-follow/ http://cookingmadly.com/blogs-follow/#comments Fri, 06 Dec 2013 15:48:39 +0000 http://cookingmadly.com/?p=1807 I currently have no kitchen. Well, it’s there, it’s just empty. My beloved kitchen gear is all packed up for moving on Monday. Therefore, I can’t really give you a real blog post today. Instead, I thought I would write about all of the blogs that I follow, and maybe introduce you all to a […]

The post Blogs I Follow appeared first on Cooking Madly.

]]>

I currently have no kitchen. Well, it’s there, it’s just empty. My beloved kitchen gear is all packed up for moving on Monday. Therefore, I can’t really give you a real blog post today. Instead, I thought I would write about all of the blogs that I follow, and maybe introduce you all to a few new ones.

First up, a site I’m sure almost everyone reading my blog is aware of, but just in case you aren’t a follower, you should be. It’s Smitten Kitchen, whose beautiful photography and delicious recipes tempt me with everything she makes. I can’t rave enough about her Salted Caramel Brownies and her hummus technique is the best part of my Chipotle Hummus.

Next, we have who I consider the dynamic duo of the food blogging world, because they’re great friends and do a podcast together, and their posts have the same kind of infectious energy. They are Joy the Baker and Shutterbean. Joy has a sandwich obsession that I adore, and her recipe inspired my Pepper Jack Grilled Cheese. I also can’t say enough good things about her Chocolate and Peanut Butter Pudding. Shutterbean, on the other hand, got my interested in the wonder that is Banh-Mi Sandwiches. Her Lemony Chicken Orzo soup is also on my immediate to-cook list. Doesn’t it look delicious?

To balance all these indulgences, I turn to the amazing Two Healthy Kitchens. They have a Masters degree in nutrition, and a love of serving healthy food to their families, so you know everything that comes out of their blog is healthy. The fact that it’s also always delicious is why I want to cook everything they come up with. They’re the ones I got the Peanut Butter and Strawberry Quesadilla recipe from, and as soon as I have a kitchen back I’m cooking their Pumpkin Pie Oatmeal.

Whenever I have something I want to can, I turn first to Food in Jars. Her inspriation for my  Tomato Jam recipe has become an appetizer staple with brie and crackers at my house, my parents house, and even my office. She also has fabulous non-canning recipes, as evidenced by her healthy and addictive Red Leaf and Persimmon Salad and I love her Sausage, Kale, and Navy Bean Soup.

A prolific blog whose recipes are always well researched and spot on is Serious Eats. Their chili recipe was key in my Beef Brisket Sliders with Chili, and they’re often a go-to source when I’m working on a new sous vide recipe.

Another healthy blog that I adore is Cookie and Kate. Their wonderful, nutritious recipes have resulted in my Honey Mustard Brussels Sprout Slaw, Gingerbread Granola, and Roasted Broccoli, Brussels Sprout, and Lentil Salad.

Lastly, though I don’t usually cook his stuff, I have to mention Thug Kitchen for both great recipes and incredible wit. His blog is worth reading for the laughs alone.

And now, it’s back to packing for me. Hope everyone has a wonderful weekend. Cook on!

The post Blogs I Follow appeared first on Cooking Madly.

]]>
http://cookingmadly.com/blogs-follow/feed/ 3