allrecipes:

Donut Muffins | “10 minutes after I made these for my family they were gone, and everyone was begging for more.” – MCakes


Get the recipe for Donut Muffins & make them, snap a photo & share it: http://bit.ly/1nVknwF

allrecipes:

Donut Muffins | “10 minutes after I made these for my family they were gone, and everyone was begging for more.” – MCakes

Get the recipe for Donut Muffins & make them, snap a photo & share it: http://bit.ly/1nVknwF

allrecipes:

April 7: National Coffee Cake Day | Raspberry Almond Coffeecake

next!

allrecipes:

April 7: National Coffee Cake Day | Raspberry Almond Coffeecake

next!

Sundried tomato and Parmesan loaf

From the book ‘the new artisan bread in 5 minutes a day’

Didn’t mess around too much with this recipe. A little change in my bread making this time around with the new baking stone and pizza peel (merry Christmas to me). Turned out well. Not too crispy on the outside and warm and fluffy inside

"Couscous with tomato and onion"

I should just rename this blog to ‘Trial by Ottolenghi’ considering how many recipes are bound to come from his books.

This recipe is out of Jerusalem. Simple ingredients and didn’t take more than 30 minutes to make. I even have leftovers to pack for work tomorrow.

whatmarymade:

BAKED ORZO WITH EGGPLANT & MOZZARELLA  (via Smitten Kitchen)
Grade: A+
notes:
- This pasta bake is soo much better than it looks. The pictures do not do it justice. 
- I used 2 small-medium eggplants and so probably ended up using more than the recipe called for. I would do that again.
- I used 3 carrots and 4 celery stalks as per the original Ottolenghi recipe. I liked this because it made it a more veggie-forward dish. 
- I did not have/could not find fresh oregano so I used dried and it was fine
- Be liberal with the lemon zest
- This dish served 3 people for 2 dinners and 1 person for one lunch

whatmarymade:

BAKED ORZO WITH EGGPLANT & MOZZARELLA  (via Smitten Kitchen)

Grade: A+

notes:

- This pasta bake is soo much better than it looks. The pictures do not do it justice. 

- I used 2 small-medium eggplants and so probably ended up using more than the recipe called for. I would do that again.

- I used 3 carrots and 4 celery stalks as per the original Ottolenghi recipe. I liked this because it made it a more veggie-forward dish. 

- I did not have/could not find fresh oregano so I used dried and it was fine

- Be liberal with the lemon zest

- This dish served 3 people for 2 dinners and 1 person for one lunch

baked butternut squash and spinach/green pepper salad with buttermilk dressing

this one was a bit of an experiment

- butternut squash recipe from Jerusalem by Ottolenghi

- he mentioned buttermilk enough times that i mixed some with parsley, celery seeds and sea salt for a new take on dressing.

Avocado and goat cheese bites

Fresh French bread
(1) avocado
Half a cup of goat cheese crumbles
Mexican spicy salt (tajín) 

Slice the bread and the avocado, sprinkle on the goat cheese and Tajín and enjoy!

Avocado and goat cheese bites

Fresh French bread
(1) avocado
Half a cup of goat cheese crumbles
Mexican spicy salt (tajín)

Slice the bread and the avocado, sprinkle on the goat cheese and Tajín and enjoy!

Half Wheat Olive Bread

It’s been so long since I baked some bread. This stuff turned out amazing with a few adjustments from all|recipes: Mediterranean Olive Bread.

1.5 cups bread flour
1.5 cups whole wheat flour
1 packet Fleischman’s active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1/2 cup chopped black olives (not canned works best)
3 tablespoons olive oil
1 1/4 cups warm water (110 degrees F)

Directions

  1. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  2. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  3. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  4. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 400 degrees F
  5. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  6. Bake loaf at 400 degrees F for 15 minutes. Reduce heat to 375 degrees F. Bake for 30 more minutes.

 

foodnetwork:

Recipe of the Day: 50 Kebabs from Food Network Magazine

Fish Tacos

I saw fresh tilapia filets yesterday at the grocery store and couldn’t resist. Checking my fridge this afternoon I saw that I had all the fixins to attempt some fish tacos:

Fajita wraps
Cholula sauce
Tabasco- smoked chipotle
Sour cream
Kraft Greek vinaigrette
Lettuce
Onion

I marinated two filets in the dressing for half an hour and then broiled them for 10 minutes. I kept checking on them peiodically and when I noticed that the tops were browning, they were done.

Three fajita wraps, a quarter of an onion, chopped, and some lettuce leaves were all it took to put together some fresh tacos.

The main flavors here came from the sauce- I mixed different hot sauces with sour cream and drizzled the mix over the tacos.

I think this is a great way to introduce some new flavors to the traditional sour cream tacos. You can play around with flavors and find what works for you. In this case the spiciness of the hot sauce worked well with the fish flavors.