Parmesan Black Pepper Popovers

Parmesan Black Pepper Popovers

Similar to a Yorkshire pudding, a popover is the perfect addition to any meal. This recipe is easily customizable with any variety of spices, herbs, and cheeses that suit your mood.

Servings: 6 large or 12 medium

Ingredients

Quantity

Eggs

4, large

Milk

1 ½ cups, lukewarm

Kosher Salt

½ tsp.

Grated Parmesan Cheese

2 tbsps.

Ground Black Pepper

½ tsp. + more for sprinkling on top

All-Purpose Flour, Unbleached

1 ½ cups

Butter

3 tbsps., melted

Directions

  1. Preheat oven to 450 degrees. Position rack on lower shelf.
  2. Spray the popover pan or muffin tin generously with non-stick cooking spray. If using muffin tin spray area between cups too.
  3. Place eggs in cup of hot water for 10 minutes before using.
  4. In a large bowl, whisk eggs, milk, salt, parmesan and pepper. Whisk until there are no streaks of yolk left.
  5. Add all the flour, and beat until frothy. There should be no large lumps.
  6. Quickly stir in melted butter.
  7. Pour batter into cups. Fill 2/3 to 3/4 full. Sprinkle tops with a little more black pepper.
  8. Bake popovers for 20 minutes at 450 degrees, without opening door.
  9. After 20 minutes turn the oven down to 350 degrees and continue to bake for 10-15 more minutes until golden brown.
  10. Remove from oven. stick the sharp tip of a knife into the top of the popover to release the steam and help prevent the popovers from getting soggy.
  11. Serve immediately.

Reference

Mary Ann Dwyer posted November 19, 2015 on

http://thebeachhousekitchen.com/2015/11/19/parmesan-black-pepper-popovers/

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Healthy Chocolate Chip Pumpkin Bread

Healthy Chocolate Chip Pumpkin Bread

A unique twist on a crowd favourite. A good addition to any breakfast or afternoon snack.

Serves: 4-6

Ingredients

Quantity

Wet

Coconut Oil

1/8 cup, melted

Maple Syrup

¼ cup

Almond Milk

½ cup

Apple Sauce

¼ cup

Pumpkin

1 cup

Molasses (Optional)

1 tbsp.

Dry

Spelt Flour

1 ½ cups

Salt

½ tsp.

Baking Powder

1 tsp.

Cinnamon

1 tsp.

Chia Seeds

1 tbsp.

Chocolate Chips

1 cup

Directions

  1. Preheat oven to 350F. Add all of the wet ingredients to a large bowl and stir until combined.
  2. Add in the dry ingredients except chocolate chips and stir until just combined. Try not to overmix or it will get tough. Then add in the chocolate chips.
  3. The batter will be thicker than regular quick bread batter. Transfer it into a greased loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
  4. Let cool before slicing! Store for 1-2 days on the counter before transferring to the fridge (or freezer!)

Reference

Leigha – Posted November 21

http://theyoopergirl.com/2015/11/healthy-chocolate-chip-pumpkin-bread/

Homemade Baked Mozzarella Sticks

Homemade Baked Mozzarella Sticks

A healthier alternative to traditional store or restaurant bought mozzarella sticks without leaving the comfort of your house. The cheesiness of these sticks are enclosed in a crispy herb infused crust which with have you salivating for more. A fun appetizer for any occasion.

Servings: 24 pieces

Ingredients

Quantity

Mozzarella String Cheese

12 pieces

Flour

¾ cup

Eggs

3

Bread Crumbs

½ cup

Panko Crumbs

½ cup

Parmesan Cheese (Powder)

1 tbsp.

Parsley

1 ½ tbsps.

Salt

¼ tsp.

Italian Seasoning

½ tsp.

Pepper

To Taste

Marinara Sauce

For Dipping

Directions

  1. Separate string cheese from package and evenly cut across the center the each. Place saran wrap/cling wrap across baking sheet and place string cheese on sheet then freeze for 20 minutes.
  2. Crack eggs in bowl and whisk until smooth; set aside. Pour flour in separate bowl; set aside. Mix together panko and bread crumbs, Parmesan cheese, salt, parsley and Italian seasoning in a bowl; set aside. Preheat oven to 400 degrees F.
  3. Dip mozzarella in (1) flour then coat in (2) egg then (3) flour then (4) egg then (5) bread crumb mixture. Spread evenly on a prepared baking sheet with foil and a little cooking spray. Repeat process until done then lightly spray the tops with cooking spray. Place in freezer for 20-30 minutes then bake for 4-5 minutes on one side. Flip over and bake for another 4-5 minutes. Serve with marinara sauce.

Reference

Jessica Knott – As seen on

http://www.swankyrecipes.com/cheesy-baked-mozzarella-sticks.html

Homemade Pita Bread

Homemade Pita Bread

Forget store bought pita bread and try this all-natural homemade pita bread. You can use them for dipping into your favour spread or filling them with your favourite ingredients.

Servings: 6

Ingredients

Quantity

Water

1 cup, 105-110 ͦ F

Olive Oil

1 tbsp. + extra for oiling the bowl

Granulated Sugar

1 tbsp.

Instant Yeast

2 ¼ tbsps.

Kosher Salt

1 tsp.

Whole Wheat Flour

½ cup

All-purpose Flour

2 cups + extra for dusting

Directions

1.     Mix water, oil, sugar, yeast, salt, and whole-wheat flour with a wooden spoon until combined and smooth. Stir in all-purpose flour until the mixture comes together into a shaggy mass.

2.     Using clean hands, knead the dough in the bowl for 10 minutes until it becomes smooth and very elastic, adding only very small amounts of extra flour if dough is extremely sticky (see note above). Alternatively, knead dough at low speed in a stand mixer fitted with the dough hook attachment until dough is very elastic and smooth, about 8 minutes.

3.     Turn the dough out onto a lightly floured work surface and form into a smooth ball. Lightly oil a clean mixing bowl and place the dough inside, then rub oiled hands over the top of the dough. Cover bowl with a damp cloth and let rise in a warm place for 1 hour.

4.     Meanwhile, place a baking stone on the top oven rack and preheat oven to 500°F. Line a plate with a large, clean kitchen towel and set aside.

5.     Punch down the dough, transfer to a lightly floured work surface, and cut into 6 even pieces. Form each dough piece into an even ball. Cover with a damp towel and let rest for 10 minutes.

6.     Roll each piece of dough into a 7-inch circle, no more than 1/4 inch thick, taking care not to tear dough and keeping the thickness even all around. Place dough disks on a lightly floured surface, cover with a damp towel, and let proof until slightly puffy, about 20 minutes.

7.     Working with as many pitas as will fit on the stone at once, pick up each pita and place onto the stone top side down. Immediately close the oven door and bake until pitas have puffed and are slightly golden around the edges, about 3 minutes. Be careful not to over-bake. Place baked pitas onto towel-lined plate and wrap with the overhanging towel. Repeat with any remaining pitas.

8.     Heat a cast iron skillet on high heat until smoking. Working with one pita at a time, briefly heat each side until charred in a few spots, about 30 seconds. Return pita to towel and cover. Repeat with remaining pitas and serve immediately.

Reference

Yvonne Ruperti – Posted August 11, 2015 on

http://www.seriouseats.com/recipes/2015/08/perfect-pita-bread-recipe.html

Savoury Garlic and Thyme Buttermilk Biscuits

Savoury Garlic and Thyme Buttermilk Biscuits

Nothing beats the delicious flaky goodness of homemade buttermilk biscuits. This side dish is infused with herbs, spices, and garlic butter to complement the light texture. I dare you just to have one.

Servings: 15 Pieces

Ingredients

Quantity

All-purpose Flour

4 cups + extra for dusting

Baking Soda

½ tsp.

Thyme

4 tbsps., freshly chopped, divided

Salt

1 tsp.

Creole Seasoning

1 tsp.

Butter

16 tbsps., cold, divided

Buttermilk

2 cups

Egg

1, beaten

Sea Salt

To Taste

Cracked Black Pepper

To Taste

Garlic Cloves

2, minced

Directions

  1. Preheat your oven to 415 degrees F. Dust a large cookie sheet pan lightly with some of the flour.
  2. In a bowl combine the flour, baking soda, baking powder, 2 tablespoons of the chopped thyme, salt and seasoning. Whisk with a fork.
  3. Chop 12 tablespoons of the butter roughly into cubes and place in the flour mixture.
  4. Using a pastry cutter or your fingertips, break the butter down by rubbing it with the flour until it becomes pea size.
  5. Add the buttermilk and slowly stir until most of the dough has come together.
  6. Dust your table with some flour and dump the mixture onto it.
  7. Without working the dough too much, shape it into a ball. If it becomes sticky add a little more flour to the table.
  8. Roll the dough out in the shape of a rectangle to a thickness of about 1 inch.
  9. Using a pizza cutter, slice the dough into a grid to produce 15 square biscuits. Don’t worry if the corner ones are a little smaller.
  10. Transfer the biscuits to your pan making sure to keep them in the same formation that you sliced. Place them close to one another on the pan.
  11. Brush each biscuit with the egg and sprinkle with the remaining 2 tablespoons chopped thyme, sea salt and black pepper.
  12. Bake in the oven for 25-28 minutes and golden brown.
  13. Melt the remaining 4 tablespoons of butter and add the garlic.
  14. Once the biscuits come out of the oven, brush them liberally with the garlic butter.
  15. Serve warm with extra butter.

Reference

Gerry Speirs – As seen on FoodnessGracious – November 19, 2015

(http://foodnessgracious.com/2015/11/savory-garlic-and-thyme-buttermilk-biscuits/)