all things food
This vegan bacon recipe came to be in a moment of inspiration while making pasta that needed a salty garnish. I had shiitakes on hand and the rest is history!
The result is a savory-sweet, smoky, crispy plant-based bacon that’s SO FAST to make and perf…
This vegan bacon recipe came to be in a moment of inspiration while making pasta that needed a salty garnish. I had shiitakes on hand and the rest is history!
The result is a savory-sweet, smoky, crispy plant-based bacon that’s SO FAST to make and perfect for adding to salads, sandwiches (hello vegan BLT), pasta, and more! Just 1 pan, 7 ingredients, and 15 minutes required!
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Happy 2021!
I hope you all had restful enjoyable holiday breaks and were able to come into the new year feeling like your phone after a long overnight software update and super-charging session! (Hm… I’m going to keep workshopping that new year greeting…)
We had about the loveliest fake vacation to Florence possible and I want to tell you all about it before I scamper off to filming GMF (season 8!):
We basically just ate a bunch of mozzarella and prosciutto all week that we splurged on from the fancy section of the grocery store (by the bakery, not in the deli section) and it was delicious. We even acquired burrata which I’ve never seen in a grocery in Grand Forks. That was a TREAT! We had it all week long with loads of basil and the focaccia and Tuscan bread from Emiko’s book.
For dinners, we cooked through Emiko’s book and made a great brick chicken, lots and lots of beans, homemade pappardelle, and one of the best homemade pizzas I’ve ever had in my life. It was so simple, just San Marzano tomatoes from the can, fresh mozzarella, and basil… but the thing I loved extra about it was dusting the dough with semolina flour for some good crunchiness.
We celebrated Christmas outside with steamy bowls of ribollita and the weather was perfect. Not that I love talking about the weather but if we’re going to be forced to socially distance on a wintery holiday, we could at least get nice sitting-outside weather and we did!
Our Florentine art exploration included making a “fresco” with Bernie, AKA we taped a big sheet of paper to the wall and drew all over it with crayons and rubber stamps. We made a mountain scene with ducks, so many ducks.
We took a “day trip to ski* in the Italian Alps**” (*sled on a giant inflatable unicorn, **on a hill in town)
We went “wine tasting* all over the hills of Tuscany**” (*swing set testing, **playgrounds of Grand Forks)
Had not one but two blissful spa days, AKA I sat in a coconut tub with a face mask on and read Adam Rippon’s book for the entirety of Bernie’s nap time. Then used a lot of cuticle oil.
Watched some great TV on the “airplane” (couch), including The Flight Attendant, Bobby and Giada in Italy, Bridgerton, Wonder Woman, Big, and Soul. Wow, Soul.
Meditated! I got the Calm app and wow my brain is like “Thank U, self!!” 10/10 recommend.
Where should we fake go to next?? Should we time travel back to the 90s and only eat pizza rolls and dunkaroos all week? Ooh that sounds fun… Alright g2g, figure skating nationals is on!! Bye!!!
-yeh!
I swear I’m not crazy for sharing pumpkin muffins in January! If you make them, you will see why. They are year-round worthy! I know, I know! Is it still pumpkin season? I quizzed you in my week in the life post and instagram and the majority of you still wanted to see these pumpkin […]
The post Pumpkin Chocolate Chip Muffins. appeared first on How Sweet Eats.
I swear I’m not crazy for sharing pumpkin muffins in January!
If you make them, you will see why. They are year-round worthy!
I know, I know! Is it still pumpkin season? I quizzed you in my week in the life post and instagram and the majority of you still wanted to see these pumpkin muffins. I’d say it’s pumpkin season until about march, so we’re good. Some of you said it’s pumpkin season year round! My kids would agree.
These are like my pumpkin dream cake, in small bite-size portions!
Oh my GOSH these muffins. We love them. We have made them so.many.times. They are the kids’ favorite muffins AND – now, this is huge. Eddie, a self-proclaimed pumpkin hater – eats these muffins and adores them. Loves them!
I partially attribute that to my minimal use of spice. I ramble about it all the time – I love pumpkin things, but I don’t necessarily love pumpkin SPICE things. You know? It is a fairly bland flavor on its own, so I do find that I like a bit of spice or savory seasonings. Just not a lot.
I’m warning you here, in case you want to double the spice amount in the recipe below!
This recipe makes about 18 perfectly plump muffins. They are so darn good!
Now this isn’t my first time making pumpkin muffins. I have a chai version here and an almond version here. I also used a simply recipes version and mashed up the three, finding a middle ground with the flour and making sure I could use the entire can of pumpkin so it didn’t go to waste.
These are the type of muffins that are delicious enough for dessert. I mean, let’s be honest, muffins are really just cake masquerading as muffins for breakfast. I will never say no to that.
Especially if they are a little warm with a dollop of butter.
Oh my gosh. Now I’m starving.
So while I know it’s not technically pumpkin season, I couldn’t help but share so you could make a weekend treat. These are so well loved in our house and a fun thing to make with the kids. They fight over the mixing bowl and all that, but in the end we all get to eat them.
And that’s the real win!
Is that the perfect bite or what?!
The post Pumpkin Chocolate Chip Muffins. appeared first on How Sweet Eats.
This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and…
This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and to jazz up meals. Every time I…
The post Roasted Vegetables appeared first on Two Peas & Their Pod.
Continue reading Braided Onion Bread on 101 Cookbooks
One of my first memories related to baking was a demonstration conducted at my kindergarten where bread dough was shaped into turtles, and birds, and elaborate braids. Scissors were used to create the tiny bread spikes on the backs of alligator and hedgehog-shaped loaves. Lobster claws got a snip up the center for visual effect and each figure was placed in an oven until puffy, golden, and fragrant. We were each allowed to take one home. The whole experience blew my five year-old mind. 
I still like to bake elaborate braided loaves. Especially when things in my life are tumultuous. I made this one a couple of times prior to the holidays, and decided to make it again last week to photograph and share with you. It’s made with a rich, buttery, yeast-based dough. Each of the four strands in the braid is stuffed with a caramelized onion and grated cheese mixture. If you’ve never baked a braided loaf before, I’ll admit that stuffing the strands adds a layer of complexity, but the whole process is incredibly forgiving if you commit and keep going. If you look at the shape below and think “no way” just remember it’s a simple braid coiled into a snail shape.
To make this bread you start by making beautiful yeast dough. You roll your dough into a rectangle, cut that rectangle into four strips, and then stuff each strand with awesomeness. I usually prepare the stuffing a day ahead of time, or the morning of the day I plan on baking. This gives the filling some time to cool. I’ve locked onto this onion-cheese combo lately, but you can imagine endless variations.
To fill the dough, you run the filling in a line up the middle of each of the four strips of dough. Fold them each in half, and then pinch the seam to seal the filling in. Now you have four filled strands that you’ll arrange side-by-side (below). Pinch them together at the top and start braiding (see diagram below). Coil the braid into a tight round, snail shape, let the dough rise, brush with an egg wash, and bake!
First, let me say – if you’re worried about trying the four-strand braid, I understand! If you want to fall back to a chubby three-strand bread braid the first time through, go for it. The main thing is to commit to the braid either way. Even if you’re convinced things aren’t going well. This feeling can be triggered by a few things. A common problem is strands splitting open to reveal the filling – just re-pinch and keep going. Or, you might feel like your strands keep stretching and getting longer and longer? It’s ok, you will coil them into a round shape. Keep braiding even if your strands are longer than your sheet pan. Boss the dough around a bit. If it’s too sticky, dust with a bit of flour. The main thing? Don’t get discouraged, keep going.
Please let me know if you bake a braided loaf, or send me a message on Insta. Or if you experiment with other fillings, please leave a comment. I can’t wait to see what you do with this one. I loved seeing all of you posting soup pics last week. xo – h
Continue reading Braided Onion Bread on 101 Cookbooks
If you’re looking for an easy way to liven up your weekly meal prep or lunch routine, this sesame ginger dressing is exactly what you need! It’s nutty, savory, and a little sweet, with a refreshing kick from the ginger. Versatile and delici…
If you’re looking for an easy way to liven up your weekly meal prep or lunch routine, this sesame ginger dressing is exactly what you need! It’s nutty, savory, and a little sweet, with a refreshing kick from the ginger. Versatile and delicious, it’s the sort of sauce I love to keep on hand in the fridge. It lasts for days, and it will transform the simplest green salad into an irresistible meal. Sesame Ginger Dressing Recipe Ingredients Another thing I love about this sesame ginger dressing? You can make it with 7 basic ingredients: Tahini – Made from ground […]
The post Sesame Ginger Dressing appeared first on Love and Lemons.
This Shrimp Pho with Vegetables (Vietnamese Noodle Soup) makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering while also having zero waste. Shrimp Pho with Vegetables Guys this soup is SOOO good! Like, my new favorite soup good! It comes together quickly thanks to […]
The post Shrimp Pho with Vegetables appeared first on Skinnytaste.
This Shrimp Pho with Vegetables (Vietnamese Noodle Soup) makes smart use of scraps, so you can make a shortcut stock that tastes like it spent all day simmering while also having zero waste.
Guys this soup is SOOO good! Like, my new favorite soup good! It comes together quickly thanks to using store-bought broth here. To get restaurant-quality pho, in a fraction of the time the broth simmers with aromatics and sauces before adding the shrimp and veggies. Other than the noodles, this pho is a one-pot meal. For more Vietnamese recipes, try my Shaking Beef, Shrimp Summer Rolls, and Slow-Cooker Bahn Mi Rice Bowls.
The post Shrimp Pho with Vegetables appeared first on Skinnytaste.
I am not a big fan of the winter. I do enjoy the four seasons, but I only want winter for a day or two. I hate the cold! The snow is pretty, but only from inside, ha! Since I live in Utah and grew up in Illinois, there is no hope for me. The…
The…
I am not a big fan of the winter. I do enjoy the four seasons, but I only want winter for a day or two. I hate the cold! The snow is pretty, but only from inside, ha! Since I live in Utah and grew up in Illinois, there is no hope for me. The…
The post Lentil Soup appeared first on Two Peas & Their Pod.
After cracking the code on oil-free caramelized onions, we found ourselves craving French Onion Soup!
So we got to work creating a 1-pot, plant-based version that doesn’t skimp on flavor. Spoiler alert? Major success! Let us show you how it’s done!
Or…
After cracking the code on oil-free caramelized onions, we found ourselves craving French Onion Soup!
So we got to work creating a 1-pot, plant-based version that doesn’t skimp on flavor. Spoiler alert? Major success! Let us show you how it’s done!
Origin of French Onion Soup
As the name suggests, French onion soup originated in France. Specifically, it’s believed that King Louis XV created it for a party when he was running low on ingredients (thank goodness for onions).
Cincinnati Chili
Cincinnati Chili is an easy midwestern classic and total comfort food. Slow simmered for hours and served one of five ways, it’s perfect cold weather food!
READ: Cincinnati Chili
Cincinnati Chili is an easy midwestern classic and total comfort food. Slow simmered for hours and served one of five ways, it's perfect cold weather food!
READ: Cincinnati Chili