Cinnamon-Apple Twist Bread

I attempted this bread a few weeks ago and Emery turned my timer off, so they over-baked.  I attempted this bread last night and my oven was a bit too warm from dinner (I thought it was cool enough and I normally let my bread rise in a warm oven with the heat off)... the dough started to bake.  Well, we made them anyway and they were delish.  I can only imagine how they'll taste when we get it right next time... ;)

Cinnamon-Apple Twist Bread

For the Dough

·         3 1/4 cups All-Purpose Flour

·         1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant mashed potatoes, unflavored*

·         3 tablespoons granulated sugar

·         1 1/2 teaspoons instant yeast

·         1 1/4 teaspoons salt

·         3 tablespoons soft butter

·         1 teaspoon vanilla extract

·         1 large egg

·         1 cup + 2 tablespoons room-temperature or lukewarm milk

For the Filling

·         1 cup peeled, grated apple (about 1 large apple, or 1 to 2 smaller apples)

·         1 tablespoon lemon juice

·         1/2 cup granulated sugar

·         3 tablespoons cornstarch

·         1/8 teaspoon salt

·         1 teaspoon cinnamon

For the Glaze

·         1 cup powdered sugar

·         1 teaspoon vanilla extract

·         1/8 teaspoon salt

·         1 to 2 tablespoons apple juice or cider

Instructions

1.     To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

2.     Knead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours.

3.     To make the filling: Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat, and set aside to cool to room temperature.

4.     To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. If adding chopped nuts, sprinkle them evenly over the filling.

5.     Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk. Want to make the bread ahead, then refrigerate overnight and bake the next morning? See "tips," below.

6.     To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

·         Want to prepare this loaf ahead, then bake it the next day? Make the bread up to the point where it's shaped and on a pan. Cover the loaves with lightly greased plastic wrap, and refrigerate overnight (about 12 hours). Next morning, remove the loaves from the fridge, and let them come to room temperature and rise a bit (still covered); this will take 1 to 2 hours, depending on the warmth of your kitchen. Bake and finish as directed.

https://ourbestbites.com/2017/10/cinnamon-apple-twist-bread/

Chocolate Chip + Banana + Oatmeal Bites

These are super simple cookies that are good for breakfasts or snacks. They truly are sweet enough without adding any sweetener (even my kids think so). The riper the banana, the sweeter it will taste. Also, I've learned that mashing bananas on a dinner plate is much faster than in a bowl!

Chocolate Chip Banana Oatmeal Bites
2 very ripe bananas
1 c. oats (rolled or quick)
1/2 tsp cinnamon
small handful of chocolate chips (milk or semi-sweet. Peanut Butter chips would be yummy too)

Optional add-ins:
vanilla extract
shredded coconut
chopped nuts
dried fruit

Preheat oven to 350.
Mash the bananas until pretty smooth, but a few small chucks are ok. Mix together with the oats and cinnamon (and vanilla, if using). Add in chocolate chips and any other optional add-ins.

Lightly grease a cookie sheet or line with a silpat or parchment. Use a tablespoon to scoop the mixture onto the cookie sheet. You can flatten it a little if you want (they don't really spread). Bake 15-20 minutes. If you made them bigger or really dome shaped, you might need 20-25 minutes.

From http://www.simple-veganista.com/2013/09/chocolate-chip-banana-bread-bites.html

Moroccan Black-eyed Peas

This is delicious and really quite filling. And super easy to throw together in the crock pot!

Moroccan Black-eyed Peas
1 1/2 c. dried black-eyed peas
1 onion, chopped
1/2 c. olive oil
1/4 c. cilantro, optional
3 cloves garlic, chopped
1 1/2 tsp salt
1 1/2 tsp cumin
1 1/2 tsp sweet paprika
1 tsp ground ginger
1/4 tsp cayenne (or to taste)
3 1/2 c. water
1 8 oz can tomato sauce

Place black-eyed peas in a large container and cover with several inches of cool water. Cover and soak 8 hours, or overnight. Drain and rinse peas.

Combine all the ingredients but the tomato sauce in a slow cooker. Cook on high all day (8 hours). Before serving, stir in the tomato sauce.

Roasted Veggie Soup

This is so yummy, especially because I really love roasted veggies! You can sub out different veggies depending on what you have and what sounds good to you. This also freezes well, which is good because it makes more than we can eat! It's delicious served with some cornbread or biscuits, or cheese quesadillas.

Roasted Veggie Soup
Veggies:
1 each: red and green bell pepper, chopped into 1-inch pieces
1 large onion, chopped
1 c. fresh or frozen corn
3 c. of your choice of veggies: cubed summer or winter squash, cubed eggplant, green beans (fresh or frozen), etc.
2 T. olive oil
3-4 garlic cloves, minced

Soup base:
4 cans or about 7-8 c. chicken broth
1 can  tomatoes either stewed, diced, or with chiles
1 can tomato puree or tomato sauce (2 small or 1 large)
2 T. lime juice
1/8-1/4 tsp. chipotle or cayenne pepper (to taste)
1-1 1/2 tsp. salt
2-3 tsp chili powder
1/2 tsp cumin

1/4 c. butter
1/4 c. flour
1 can white beans
1 can black beans
cilantro, optional

Heat the oven to 425.

In a large soup pot, combine the broth, tomatoes and spices. Bring to a boil; reduce heat and simmer for 30 minutes.

Meanwhile, mix the chopped veggies with the oil and garlic. Place on a large cookie sheet and roast for 30 minutes, stirring after 15 minutes.

After the 30 minutes, melt the butter in a small pan. Add the flour and whisk for a couple minutes until smooth, bubbly and browning. Slowly whisk into the tomato mixture. Add the vegetables, beans, and cilantro, if using.

Yield: 8-10 servings

Summer Squash Patties

This is a recipe I've had for years and finally tried. They were so good and easy!  You can use any kind of summer squash for this recipe. The bread/flour part is flexible too. I used wheat flour and 1 tsp of seasoned salt. You could totally do other spices too if something else sounds good, like Cajun for a spicier version!

Summer Squash Patties
6 c. coarsely grated unpeeled summer squash
1-2 eggs (depending on size)
1/4 c. + 2 T. wheat flour or bread crumbs OR 1/2 tube of crushed saltine crackers
seasoned salt, to taste
pepper, to taste
shredded cheese, optional

Lightly beat eggs. Mix the flour/crumbs and spices together and then add to the eggs along with the squash. Mix it all together.

Heat a griddle over medium to medium-high heat. If it's non-stick you can just brush it with olive oil. If it's not, you'll probably need to add more oil. Scoop out about 1/4 c. (I did a little less) squash onto the griddle and use the back of the measuring cup to flatten it.  Cook for 3-4 minutes, or until nicely browned. Flip and cook the second side. Top with a little cheese, if desired.

Keep in a warm oven or serve immediately.

Makes 10-12 patties, depending on how big you make them.

EASY THAI SHRIMP SOUP

This is really good and really easy.  I used lite coconut milk and would probably go with the creamier full fat version next time but it was still really good! 

EASY THAI SHRIMP SOUP

YIELD: 6 SERVINGS

PREP TIME: 10 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 30 MINUTES

Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!

INGREDIENTS:

• 1 cup uncooked basmati rice
• 2 tablespoons unsalted butter
• 1 pound medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 tablespoon freshly grated ginger or 1/4 tsp ground ginger
• 2 tablespoon red curry paste
• 2 (12-ounce) cans unsweetened coconut milk
• 4 cups chicken stock
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
3. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
4. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
6. Stir in rice, shrimp, lime juice and cilantro.
7. Serve immediately.

Recipe altered slightly from http://damndelicious.net/2015/02/18/easy-thai-shrimp-soup/

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Spicy (or not) Turkey Burgers

These burgers are really good and you can make them as spicy or mild as you like.  I only added the Serrano peppers to half of the meat mixture because I knew the kids wouldn't like them.  5 stars from Jeff and I!

Spicy Turkey Burgers

2 lbs ground turkey (or ground chicken)
1/2 C. chopped onion (I used a little dried minced onion)
1/4 C. chopped cilantro
1 Tbsp minced Serrano pepper (3 or 4 small, whole peppers)
2 tsp minced garlic
2 tsp. chili powder
1 tsp crushed red pepper
2 tsp salt
1 tsp black pepper

Mix all of the ingredients and form 4 large patties or 8 small patties.  Place the patties on a grill or skillet over medium-high heat.  Cook until thoroughly cooked through and golden brown on each side (approx. 4 minutes).  Serve with desired toppings and hamburger buns.

Recipe altered slightly from http://www.thefoodfantasy.com/spicy-chicken-patties/