Category Archives: Breads

Weekly Eating – 10/23

Hey y’all! Welcome to the series Weekly Eating.

Here is where I’ll talk about the week’s meal plan versus reality, what we ate for the week, and how we did budget-wise. I hope it gives readers a behind-the-scenes look into our life through the lens of food, and it’s also a way to keep us on track with meal planning and grocery budgeting.

Feel free to share your wins and lessons in the comments below!

 

Monday:

Breakfast – I had a few applesauce muffins still left from making friends with the neighbors, and half a raspberry NOOSA yogurt

Lunch – the rest of a pasta salad I made from last weekend’s Triangle on FIRE Meetup, and a mason jar salad

Dinner – Minestrone Soup. I had this bag in the freezer from my batch freezer meal prep session a long time ago.  I defrosted it overnight, and then tonight just put it in a pot with the broth from the rib bones last week until boiling.

I was a little worried that the noodles would be mushy and gross from being frozen and then thawed, but it actually turned out to be the perfect consistency. This was a really tasty batch, I would use this recipe again.

Snack – I had a little packet of a nut butter sample in my desk drawer, combined with some pretzel crisps I keep as well it made a perfect little afternoon pick me up snack

Tuesday:

Breakfast – applesauce muffins 

Lunch – the last of the Buffalo Chicken Potato Bake leftovers

Dinner – I had a quick burrito before running off to the October Bull City Food Swap. This month’s swap was awesome, there were some really outstanding goodies. Especially the homemade smoked sausage made by my new best friend!  😉

I had brought several items for trade, including some marigold seeds from my yard, hickory nuts (we have 3 trees, and more nuts than we know what to do with) and some homemade garlic rosemary bread. The bread was a hit, as baked goods usually are. I think I found my niche, as you can trade for really good items with homemade bread.

I got lots of caramel corn, jerky, baked goods, fresh pasta, and some pesto. Luckily, pesto was already on the menu for tomorrow! I had also taken out a giant pack of chicken quarters I got on crazy clearance a few weeks ago.

It was $4.44 for 6 leg quarters! That is a lot of chicken for less than a buck a piece. I roasted them up on a sheet pan to keep in the fridge for the boy to snack on whenever he’s hungry this week.

Snack – blender hummus and veggies

Wednesday:

Breakfast – peanut butter granola bar

Lunch – leftover minestrone soup

Dinner – Pesto pasta, using up the fresh pasta from the Food Swap and the rest of some frozen blender pesto I’d made when the basil was done for the season. So garlicy and delicious!

Snack – a mini snicker bar at work

Thursday:

Breakfast – egg sandwich with 2 slices of my garlic rosemary bread

Lunch – a chicken quarter with some brown rice and edamame

Dinner – Beef roast in the slow cooker. I just chopped up some carrots, celery, and potatoes and tossed them in with a beef roast from the freezer. I paid about $10 for a ~3 lb roast, which is not bad

Luckily I have a programmable slow cooker, so I could set it on high for 4 hours, and then it automatically switches to “keep warm” setting so it doesn’t burn. It was a perfect meal for a chilly fall evening. I love that it is just starting to turn kind-of-cold now.

Friday:

Breakfast – I bought a pack of white corn tortillas with the idea to make quick breakfast burritos this week. They were delicious, but the tortillas fall apart and are way too flaky to eat in a car. Flour tortillas from now on.

Lunch – Beet and Goat Cheese Salad with a coworker. I did spend about $7, but this is my first lunch out all month, and the salad was really delicious. No regrets.

Dinner – Burritos, because there is never a bad day for a burrito.

Snack – chocolate peanut butter granola bar

The Weekend

This weekend is pretty exciting, we have a housewarming for a neighbor on Friday and will take a bottle of red wine over to say welcome to the ‘hood. They are about our age, so I’m hoping for a future friendship there. We got invited because I am the only one who has come to say hi since they moved in! It pays to be friendly.

Saturday is the NC Wine Festival in Raleigh! There will be 36 wineries, all from North Carolina, and all tasting is included. There will be food places too I believe, but you probably have to pay. We plan to have a big lunch, and hydrate well prior to going. The tickets were my 1-year ‘paper anniversary’ gift.  🙂

And then Sunday will be recovery and chores. Sleeping in, raking leaves, doing dishes and laundry. You know, all the fun adulting things you have to do. But probably a healthy dose of video games thrown in too.

Food Total: $63.85

This week I am quite pleased with groceries, especially since I was going for super healthy and lots of produce. Most people see winter as the time to gain a little “insulation”, but since we have plans for the holidays which may involve a swimsuit, I’m actually cracking down on my diet, meaning even more produce than normal, and hopefully lower volumes of carbs and dairy. We will see how the next few months go.

I did find some great deals, for example grass fed free range bison, which is absurdly expensive, was marked down nearly half off. It is still shockingly expensive to me, but we do love the flavor and so since I was far within my budget I picked it up to have as a treat at some point. Eggs were on super sale, at 79 cents per dozen, so that will likely be my go-to snack this month. And I found marked down crab meat for 0.99, so I’m going to try some new recipes.

Lessons Learned

This week really reinforced the benefits to eating leftovers. Every dollar spent on food is a sunk cost, so not eating leftovers and throwing away food is like throwing dollars in your trash can. I’m so glad hubs and I both don’t mind, and in some cases prefer, leftovers. I even plan many meals to make more than we can eat in one day, so that we have easily reheatable meals and snacks around.

I also am finding that I have way more food than I think we do! Just pulling most of our meals from the freezer this week, has helped tremendously in keeping overall cost down. And those stocked freezers come from picking up things on sale as I see them, then putting them away for future meals. The flexibility of being able to put together a meal from pieces picked up over time is a skill which can be developed by practicing over time. I’d highly encourage it!

 

How about you guys, did you have a great week or a learning week?

Microwave Eggs Benedict For One

 

So you’re rushed for time, you’re a total zombie in the morning, you just don’t feel like it, you don’t have time to sit and eat. Think that means you should skip breakfast?

Think again!

In only 45 seconds, you can have a healthy, wholesome, delicious, and totally portable breakfast. All you need is:

  • 1-2 eggs
  • 1 piece of bread or toast
  • A cup full of water
  • optional: handful spinach, onion, mushroom, peppers, etc.

Step 1: Fill a cup with at least 3-4 inches of water. Dump an egg into the water whole.

Step 2: Microwave the egg! The water will boil, poaching it to perfection. Microwaves vary in strength, mine was cooked at about 35 seconds, and the yolk solidified around 50 seconds. Experiment until you find your perfect balance.

Step 3: While the egg is in the microwave, put the bread in the toaster or onto a plate. Once the egg is done, carefully dump out the water, it will be hot, and plop the egg onto the toast. Done!

I sprinkled mine with some garlic salt & paprika, and it was positively delish! This would work equally well with an English muffin. If you have some spare time after all, you can make a simple Hollandaise sauce:

  • 1 egg yolk
  • 2 tbsp melted butter
  • 2 tbsp lemon juice
  • sea salt to taste

Blend all ingredients in a blender or with a fork. Pour over eggs.

Mini Apple Pie Bites

 

These little gems were inspired while searching for healthy options to make for Pi Day (March 14 = 3.14) to take to work and share. While I do love pie, I don’t love butter, preservatives, saturated fat, mountains of sugar, etc. But I also don’t want to eat a bland, tasteless pile of cardboard and call it “pie”.  So what’s a health-conscious dessert lover to do?

Make these!

Mini Apple Pie Bites

They are like a mix between apple pie and apple crisp, in a bite-sized muffin-like package! And with about 50 calories per mini muffin, you can easily have 2 or 3 and not even feel bad. They are very easy to customize too. Add raisins, mash in a banana, change the spices if you don’t like nutmeg. If you add some protein to the recipe these would make a great pre- or post-workout snack.

This recipe makes about 24 mini muffins, or you could make a dozen normal sized muffins. If I had known how delicious they would be, I’d double or triple the recipe! This will become a staple in my house I’m sure. Better stock up on applesauce…

Apple Pie Bites Ingredients

Ingredients:

  • 1 cup oats
  • 1 cup pancake mix
  • 2 cups applesauce
  • 1 whole apple, diced small
  • 2 tbsp syrup or sugar
  • Sprinkle of cinnamon and nutmeg

mini apple pie bites mixed ready to bake

Step 1: Wash your apple, and dice very finely. Once baked this gives your pies a sweet, chewy texture. If you don’t want any chunks at all, just replace with another 1/2 cup applesauce.

Step 2: In a bowl, mix all the ingredients well. If too dry, add a bit of water or apple juice. If too moist, sprinkle in more oats until you get the consistency you desire.

mini apple pie bites in tin

Step 3: Spray a mini muffin tin, and add 1 tbsp of the mixture. Bake at 375 for 17-20 minutes on the bottom shelf of the oven, until pies are solid and turning brown on top. Let cool, then pop out onto a plate.

Mini Apple Pie Bites

Mini Apple Pie Bites

Ingredients

  • 1 cup oats
  • 1 cup pancake mix
  • 2 cups applesauce
  • 1 whole apple, diced small
  • 2 tbsp syrup or sugar
  • Sprinkle of cinnamon and nutmeg

Instructions

  1. Wash your apple, and dice very finely. Once baked this gives your pies a sweet, chewy texture. If you don't want any chunks at all, just replace with another 1/2 cup applesauce.
  2. In a bowl, mix all the ingredients well. If too dry, add a bit of water or apple juice. If too moist, sprinkle in more oats until you get the consistency you desire.
  3. Spray a mini muffin tin, and add 1 tbsp of the mixture. Bake at 375 for 17-20 minutes on the bottom shelf of the oven, until pies are solid and turning brown on top. Let cool, then pop out onto a plate.
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I can’t wait to share these at our Pi Day party!

 

Easy homemade corn tortillas

 

Happy New Year! Welcome to 2017, and all the adventures that await! I hope you will take some chances, try new things, and enjoy this year even more than the last one. To start off, let’s try something that sounds more intimidating that it really is, making your own homemade corn tortillas.

So, remember how I said that I had bought this thing called Maseca to make my Chorizo Tamale Pie? I read on the bag that it can make hundreds of tortillas, and of course I had to try it! The recipe is so crazy simple, I almost didn’t believe it would work. Just the flour, water, and oil? No way!

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Maseca is a kind of dehydrated corn flour, so that all you do is add water. That must be how you need a very tiny amount of it to make a very large amount of tortillas!

I would recommend trying this with a small batch at first, until you get the hang of how much water or oil you need to create the tortilla texture you want. You can make your tortillas larger, to make big ol burritos, or tiny to make hand tacos. That is the beauty of making your own.

Well, that and eating every other one hot off the griddle cause they’re so darn tasty!

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Ingredients (makes about a dozen small tortillas, or 4-5 large):

  • 1 cup maseca
  • ~1 cup warm water
  • 1 big tablespoon shortening

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Step 1: In a large bowl, mix the maseca and half the water. Mix well, using your hands is the best way. Add the shortening and mix it throughout. Add water until it reaches a doughy consistency, where it is not crumbly nor sticky.

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Step 2: Pinch off a ball about the size of a golf ball, and roll it flat using your hands or a rolling pin. Spray a pan with cooking oil, and fry over medium heat until golden brown, about 2 minutes per side.

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Step 3: Flip to make sure both sides are cooked, and remove to a plate to keep warm. You can use a wet paper towel or cloth over the tortillas to keep them soft.

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These are delicious as is, right off the hot pan. Or you can store them up to a week in the refrigerator, for use as delicious tacos or tostadas! I made some chicken tacos, and ate the rest plain right off the stove. You can add a sprinkle of salt to the dough if it is too plain for your liking.

 

 

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Mediterranean Breakfast Sandwich

Though this sandwich does involve eggs, I hesitate to call it a “breakfast sandwich” because it would taste amazing any time of day.  Like my other recipes with Mediterranean in the title (such as my Mediterranean Meatloaf Muffins, Stuffed Mushroom Caps, Cashew Chicken, Vegetable Panini, or Chicken & Couscous), this recipe uses lots of healthy veggies, mostly bell peppers and avocado.  You could easily substitute or add in eggplants, zucchini, any type of olives, greens, or caramelized onions too.

Recipe makes 2 large sandwiches.  You can also turn these into wraps, or serve in a lettuce leaf, if you are avoiding carbs.

Ingredients:

  • 2 large eggs
  • 1/2 jar roasted red bell peppers
  • 1 fresh avocado
  • 2 tbsp olive oil
  • Salt & pepper
  • 4 slices wheat bread
  • 2 slices cheese
Step 1: In a frying pan, heat the olive oil to sizzling.  Crack the eggs in, and fry 2-3 minutes, until whites are cooked.

Step 2: Flip the egg once all the whites have cooked.  Take the roasted peppers and add those to the pan.  The longer you cook the egg, the more solid and less runny the yolks become.

Step 3: Once the eggs are cooked and peppers are heated through, place one egg and 1-2 pieces of pepper onto each of 2 slices of bread.

Step 4: On two other slices of bread, add the cheese slice and half of the avocado.  Press the two halves of each sandwich together.

Step 5: If you need to, add 1 more tbsp olive oil.  Put the sandwiches into the pan, and cook for 4-5 minutes on both sides, until nice and browned and the cheese is melty.

 Slice the sandwiches in half, and enjoy!

Clam & Garlic Pizza

 

One of my favorite parts about living in New England is the abundance of seafood.  I wrote Tuesday about seafood linguini, and today is all about clam pizza (don’t worry, I actually made and ate them on separate weeks.  Unless seafood every day is appealing to you, in which case rock on).

Seafood is pretty darn healthy for you on the whole, be it lobster, clams, shrimp, crab, or any other shelled ocean dweller.  Clams are a good source of several nutrients and minerals, including magnesium and manganese, phosphorus, potassium, copper and selenium, and a very good source of Vitamin B12.  Read More Here.  They are also naturally low in fat and high in protein.

Bakers Dozen Clams

These clams were from a local farmers market (if you’re local to New Haven, check out the City Seed network of markets).  I met the woman who captains the boat that harvested these guys, from the river and bay less than an hour from my house.  She showed me photos of the boat, the other deck hands, and a typical day’s haul.

She also explained the difference between several different types of clams, mostly size and thus what types of recipes they are best for.  Of course I don’t remember most of it, but the point is it was super cool to meet the actual person who obtained the food I was planning to eat.  I got this baker’s dozen of clams for only $5 too.

Once I saw the clams, I knew I had to have them.  And once I had them, I knew that clam pizza was gonna happen.  If you’ve ever been to New Haven, or even if you haven’t, chances are you’ve heard about Pepe’s Pizzeria, and their famous White Clam pie.  It was named the best in the country!  I am not arrogant enough to claim that I can make it just like Pepe or better, but I wanted to at least give it a shot.

Bowl of open clams

This woman also gave me some good advice on how to open and cook them, since this was my first time cooking with fresh clams.  A nice trick is to freeze them for an hour or so, then thaw them in a pan over medium low heat.  This makes them pop open really easily.  Or you can thaw them on the counter, just make sure to use a container to catch all the flavorful juice they release!  That’s good stuff.

The next step of this pizza was making the dough.  I could have bought it pre-made at the store, but I wanted to be all Suzy Homemaker and do it all from scratch.  Turns out, pizza dough isn’t even that hard to make!  And you can make a double batch, and keep half in the refrigerator or freezer to use again later.  This may become a regular weekend project now.

Ingredients for Pizza Dough:

  • 2 tsp yeast
  • 3 tbsp warm water
  • 1 tbsp sugar
  • 3 cups flour
  • 1 cup warm water
  • 2 tbsp olive oil
  • 2-3 tsp sea salt

Step 1: Put the yeast, water, and sugar in a bowl and mix to dissolve.  The water needs to be just warm, not too hot to kill the yeast.  This is called “activating” the yeast.  It wakes up and starts eating the sugar.  Let it sit for 10-15 minutes at room temperature.

Activating Yeast

Step 2: In a large bowl, or stand mixer, mix the yeast with the flour, rest of the water, oil, and salt.  Mix until the dough is sticky yet pulls away from the sides of the bowl.  Let it sit at room temperature 1 hour, so go do laundry or watch a TV show or run errands.

Pizza dough rising on pizza pan

Step 3: Punch the risen dough down, mix for a few minutes.  Let it rest again for 1 hour.  (This is kind of an all-day project, but with very little hands-on time.  Plenty of breaks to get stuff done, and you don’t have to babysit the dough in between.)  Either cut the dough in half for two smaller pizzas, or spread it out on a pizza pan (for round) or cookie sheet (for rectangle).  Heat the oven to 400 F.

Pre-cooked pizza crust

Step 4: Spread your dough, and poke a few holes in it with a fork to prevent big bubbles.  Bake the dough for 5-7 minutes, until lightly browned.  Then top with whatever you like, and bake another 5-7 minutes, until toppings are warm, browned, and/or gooey.

 

For my topping, I mixed clams, garlic, and olive oil for a pungent dose of flavor.  While the oven was heating, I took an entire head of garlic and cut off the tops.  I drizzled a tbsp or 2 of olive oil over it, wrapped it in tin foil, and baked it at 400 for about 15 minutes.  This cooks the cloves, turning them soft and brown and mellowing the garlic flavor.  Mix this with oil and chopped up clam, and you have heaven in the making.

Clams and Garlic

Ingredients for White Clam Pizza Topping:

  • Dozen clams, chopped, with juice
  • 1 head of garlic, baked, mushed with a fork
  • 2 tbsp olive oil + 2 tbsp olive oil
  • 2-3 tbsp lemon juice
  • Sprinkle of sea salt
  • Dash of Italian seasoning
  • Optional: 1/2 cup Parmesan or mozzarella

Pizza with clam and garlic topping

Step 1: Cut the top off the garlic, drizzle with oil, & wrap in tin foil.  Bake at 400 for 10-15 minutes.  Squeeze the cooked garlic into a bowl, and mash with a fork.  Add clams, clam juice, oil, lemon, salt, and seasoning and mix well.

Baked Clam Pizza

Step 2: Take your dough, and spread the toppings all over it.  Sprinkle again with salt or seasonings, or a squirt of lemon if desired.

Clam Pizza with Cheese

Step 3: Optionally, sprinkle on a handful of shredded parmesan or mozzarella cheese.  Bake in a 400 oven for 7-10 minutes, until heated through and cheese is melted.

Clam pizza and lemon juice

You can serve with extra lemon wedges for sprinkling over the slices.  This is garlic and seafood heaven!  It smells amazing, and tastes even better.

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Oh, and I had only used half the dough on the clam pizza, so I took what vegetables were hanging out in the refrigerator and also made an awesome Brussels sprouts, beet, mushroom, and onion pizza!

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Pizza dough you make yourself is delicious, and far more healthy than a packaged box full of leaveners, preservatives, flavorants, and who knows what other chemicals.  When you make things at home, you know exactly what goes into them, save yourself some cashola (because it is almost always cheaper to make things from base ingredients than pay the convenience fee of someone else making it) and can add a little love too. 😉 That’s what my grandma always said, and I think she’s right.

 

 

How about you?  Ever made pizza dough at home?  What’s your favorite pizza topping?

Cranberry Orange Muffins

 

One of the best things about fall is all the wonderful scents and flavors that come into season.  Of course the powerhouse is Pumpkin Spice, undisputed king of the fall flavors.  But I’m more of a fan of the littler-known seasonal delights, like nutmeg, fall squash, citrus, and cranberries.

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And of course, cranberries & oranges go together like peanut butter and jelly in the fall. Cranberry & orange tastes great on chicken, pork, or fish, they go together in relish for your Thanksgiving turkey, or baked into bread, cookies, and of course muffins!

These muffins are light and moist, with a lovely sweet tang from the juice and the berries. Perfect for snacking, quick breakfasts, or midday snacks. These muffins can also be frozen in single layers and popped into baggies for an on-the-go treat later. Simply microwave or pop in a toaster oven for a warm fluffy breakfast.

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Ingredients:

  • 1 large orange
  • 1 cup orange juice
  • 1 egg
  • 2 tbsp vegetable oil
  • 1 cup fresh, dried, or frozen cranberries
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda

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Step 1: In a large bowl, mix together all the dry ingredients (flour, sugar, baking powder & soda, ) and in another bowl mix all the wet ingredients (egg, oil, juice). You can juice an actual orange for the juice if you have the ability.

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Step 2: Grate the peel of one orange, and mix it into the wet ingredients. Mix the wet into the dry ingredients, and fold together until moist. Add in the cranberries. If you’re using frozen cranberries, thaw and drain them first so your batter doesn’t get too watery.

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Step 3: Either spray muffin tins with cooking oil or line them with muffin papers. Pour about 1/3 cup of batter into each opening. Bake at 350 F for 25-30 minutes, until the muffins are browning on the top and a toothpick inserted in the middle comes out clean.

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Remove your lovely muffins and let them cool enough to take out of the pan. Then enjoy at least one (or three, I won’t tell!) while they’re still warm.  MMMM MMM! So delicious with coffee, hot tea, or some fresh hot chocolate.

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Cranberry Orange Muffins

Cranberry Orange Muffins

Ingredients

  • 1 large orange
  • 1 cup orange juice
  • 1 egg
  • 2 tbsp vegetable oil
  • 1 cup fresh, dried, or frozen cranberries
  • 2 cups flour
  • 1/2 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda

Instructions

  1. In a large bowl, mix together all the dry ingredients (flour, sugar, baking powder & soda, ) and in another bowl mix all the wet ingredients (egg, oil, juice). You can juice an actual orange for the juice if you have the ability.
  2. Grate the peel of one orange, and mix it into the wet ingredients. Mix the wet into the dry ingredients, and fold together until moist. Add in the cranberries. If you're using frozen cranberries, thaw and drain them first so your batter doesn't get too watery.
  3. Either spray muffin tins with cooking oil or line them with muffin papers. Pour about 1/3 cup of batter into each opening. Bake at 350 F for 25-30 minutes, until the muffins are browning on the top and a toothpick inserted in the middle comes out clean.
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Tomato Zucchini Panzanella

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As summer hits full speed, most people with gardens find themselves overwhelmed with tomatoes and/or zucchini. Prolific producers, these two are classic markers of the height of summer. This is also when tomatoes and zucchini are on sale at the grocery, and can be bought at the lowest price at farmer’s markets.

Once you have had your fill of eating tomatoes plain or with salt (the very best way, in my opinion), zucchini diced up in stir fry and as zoodles, and tomatoes on your salad, you may ask yourself, what else can I do with the twenty pounds I still have?

A good answer is: make this healthy, refreshing panzanella!

Panzanella, pronounced pan-za-nay-ya, is a Tuscan dish traditionally based on onions and stale bread. Some time in the 20th century tomatoes came into the picture and took center stage. Now most panzanella recipes are based on stale bread moistened with olive oil and vinegar, and tomatoes, with other ingredients like onion, basil, and garlic commonly added.

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This salad is a fantastic side dish or snack, and can even be a light main meal in the summer heat. It can take advantage of old bread which might otherwise be thrown away, or you can toast fresh bread to get the same texture.

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Ingredients:

  • 3-4 ripe tomatoes
  • 1 small zucchini
  • 4 slices bread, toasted
  •  3-4 cloves fresh garlic
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 1/4 cup red wine vinegar
  • Salt & pepper

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Step 1: Toast your bread, or use a few days’ old bread. I smeared a bit of butter and Italian seasonings on mine. You can use whatever type of bread you like.

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Step 2: Slice or shred your zucchini. I used my mandoline to make thin ribbons so they would take the marinade easier. Dice your tomatoes into cubes and chop the garlic. Mix in a bowl with the lemon juice, oil & vinegar.

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Step 3: Cut the bread into cubes, and mix everything together. You can leave this in the refrigerator for an hour or two to mix and meld the flavors, but don’t leave it too much longer than 1-2 hours or the bread goes from crisp but moist, to soggy.

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Add salt & pepper to taste, and enjoy!

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Tomato & Zucchini Panzanella

Ingredients

  • 3-4 ripe tomatoes
  • 1 small zucchini
  • 4 slices bread, toasted
  • 3-4 cloves fresh garlic
  • 3 tbsp lemon juice
  • 3 tbsp olive oil
  • 1/4 cup red wine vinegar
  • Salt & pepper

Instructions

  1. Toast your bread, or use a few days' old bread. I smeared a bit of butter and Italian seasonings on mine. You can use whatever type of bread you like.
  2. Slice or shred your zucchini. I used my mandoline to make thin ribbons so they would take the marinade easier. Dice your tomatoes into cubes and chop the garlic. Mix in a bowl with the lemon juice, oil & vinegar.
  3. Cut the bread into cubes, and mix everything together. You can leave this in the refrigerator for an hour or two to mix and meld the flavors, but don't leave it too much longer than 1-2 hours or the bread goes from crisp but moist, to soggy.
  4. Add salt & pepper to taste, and enjoy!
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Mascarpone Stuffed Cinnamon Rolls

 

With Mother’s Day just around the corner, you may be asking yourself what is a good way to show your mom just how special she is. You could buy a Hallmark card, but that’s just an over-priced poem someone else wrote. You could take her out to brunch, that’s always nice. But how about you one-up that and make something special for her yourself!?

I know, you may not think you have the time. But why not ask if she’d like to be included in the baking? We all know no one cooks just the way mom does. And baking is a great way to bring family together. “So Much Good Happens When We Bake.”

This post is part of the Culinary Content Network’s “Celebrating Mom” series, sponsored by Shedd’s Spread Country Crock.

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This recipe became a fast favorite in our house since mom saw a recipe from Pillsbury online last Christmas.

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Now we make it our own with a variety of fillings and toppings. Feel free to experiment yourself. Try ricotta, cream cheese, cottage cheese, or goat cheese. Use any dried fruits, jams, honey, or maple syrup. As long as there are biscuits, sugar, Country Crock, and love, they are sure to delight!

Ingredients:

Step 1: Heat the oven to 350 degrees, and grease a round pan or 8×8 square pan. Mix any nuts and/or fruits you are using in a small bowl.

Step 2: Lay out two shallow bowls or plates, one with the melted Country Crock and one with the cinnamon & sugar.

Step 3: Put about 1/2 tbsp of mascarpone cheese in the center of one biscuit round, sprinkle in a pinch of nuts & dried fruit, and pinch the sides up all around it. Roll it into a ball, making sure the cheese is completely covered.

Step 4: Roll each biscuit ball in the melted Country Crock, and then in the cinnamon & sugar. Place seam-side down in the greased pan. Once all biscuits are stuffed, spread the remaining Country Crock over them and sprinkle with remaining walnuts & cranberries.


Step 5: Bake at 350 for 25-35 minutes, until biscuits are nice and brown. Mix 1 cup powdered sugar and 2 tbsp milk into a thick glaze. Drizzle over warm rolls right as you take them out of the oven.

 
These things are simply incredible. Warm, gooey, sweet, and irresistible.
Who wouldn’t want to wake up to these?? Make them anytime really. Maybe every day, if you’re also a marathon runner…

What will you do for Mother’s Day?

Mascarpone Stuffed Cinnamon Rolls

Ingredients

  • 1 12 oz can biscuit mix or boxed dough mix
  • 1/2 cup mascarpone cheese, room temperature
  • 1/4 cup Country Crock
  • 1 cup powdered sugar
  • 1/3 cup chopped walnuts
  • 1/4 cup dried cranberries
  • 1/2 cup white or brown sugar
  • 2 tbsp milk
  • 1 tbsp ground cinnamon

Instructions

  1. Heat the oven to 350 degrees, and grease a round pan or 8x8 square pan. Mix any nuts and/or fruits you are using in a small bowl.
  2. Lay out two shallow bowls or plates, one with the melted Country Crock and one with the cinnamon & sugar.
  3. Put about 1/2 tbsp of mascarpone cheese in the center of one biscuit round, sprinkle in a pinch of nuts & dried fruit, and pinch the sides up all around it. Roll it into a ball, making sure the cheese is completely covered.
  4. Roll each biscuit ball in the melted Country Crock, and then in the cinnamon & sugar. Place seam-side down in the greased pan. Once all biscuits are stuffed, spread the remaining Country Crock over them and sprinkle with remaining walnuts & cranberries.
  5. Bake at 350 for 25-35 minutes, until biscuits are nice and brown. Mix 1 cup powdered sugar and 2 tbsp milk into a thick glaze. Drizzle over warm rolls right as you take them out of the oven.
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Banana muffin bites

 

Banana bread and banana muffins are my favorite way to use up leftover past-prime fruit. (The second-best way is to freeze bananas and add them to smoothies!) These little banana bites are a great portion-controlled breakfast, treat, or on the go snack.

If you don’t have mini muffin tins, feel free to portion it into regular sized muffins, or even a bread pan.

Ingredients:

  • 3 bananas (best if slightly over-ripe)
  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 tbsp baking soda
  • 3/4 cup milk
  • 4 tbsp melted butter
  • 1 egg
  • 1 tsp salt
  • 1 tbsp vanilla

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Step 1: Mash up the bananas, and mix all wet ingredients in one bowl. Milk, butter, egg, vanilla, and banana.

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Step 2: Mix all the dry ingredients in a large bowl – flour, sugar, baking soda, and salt. If you have a stand mixer, use that. Otherwise mix with a spoon. Slowly pour the wet ingredients into the dry ingredients. Don’t over-mix but make sure to break up any lumps.

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Step 3: Spray 2 muffin tins, and add about 2 tbsp muffin mix. Bake at 350 for 15-20 minutes, until muffins are brown on top and fluffy. Let cool on a wire rack.

These are delicious, relatively healthy, and also freeze well. Use ratios of wheat flour, almond flour, or ground flax for extra nutrition.