Portuguese Piri-Piri Hot Sauce

 

Ingredients

• 4 to 8 hot chiles, depending on the heat (see LC Note above)
• 2 garlic cloves, minced
• Juice of 1 lemon
• Pinch of salt
• 1/2 to 1 cup extra-virgin olive oil, depending on how thin you want it

Directions

• 1. Coarsely chop the peppers and discard stems.
• 2. Place the chiles and their seeds, the garlic, lemon juice, salt, and as much of the oil as you wish in a food processor fitted with a metal blade and purée. Pour the mixture into a small glass jar and let steep for several days in the fridge.
• 3. You can strain the mixture and return it to jar, but I like mine with a bit of texture. Sauce will keep in the refrigerator for 1 month.

super moist banana bread recipe

Super moist banana bread recipe

What you’ll need

Makes 2 loaves

• 2 greased loaf pans
• 4 very ripe bananas
• 1 ½ c sugar
• ½ c butter, room temperature
• 2 eggs
• ¼ c plus 2 tbsp buttermilk
• 1 tsp vanilla
• 3 ½ c flour
• 1 ½ tsp baking soda
• 1 tsp salt
• ½ c chopped nuts

let’s do it

• preheat oven to 350 degrees
• peel bananas, place in bowl, mash with fork until combined (should be chunky)
• beat eggs, sugar and butter in separate mixing bowl until light and fluffy
• stir in bananas, buttermilk, and vanilla
• combine dry ingredients in separate bowl
• mix wet and dry ingredients until just combined
• pour into prepared loaf pans
• bake 55-60 minutes

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Homemade Yeast Rolls recipe

Homemade yeast rolls recipe

Homemade yeast rolls recipe

what you’ll need

makes 2 dozen

• 1 pkg active dry yeast
• ¼ c warm water (110-115 degrees)
• ½ tsp sugar
• 4 ½ cups all-purpose flour, divided
• ½ cup sugar
• 2 eggs, room temperature
• 1 cup warm milk
• 5 tablespoons unsalted butter, room temperature
• 1 teaspoon kosher salt
• 1 tablespoon vegetable oil

let’s do it

• mix yeast, water and ½ tsp sugar in mixing bowl of stand mixer and let stand 10 minutes
• warm milk, butter and salt in microwave for about 1 minute, set aside to cool
• crack eggs into measuring cup, add water to eggs until measurement reaches ½ cup, set aside
• combine 2 c flour and ½ c sugar in small bowl and add to yeast mixture
• mix on low until combined, using dough hook attachment
• slowly add eggs, milk, butter and salt, with mixer on low speed
• once dough starts to form, add remaining flour, half a cup at a time, until mixture starts to pull away from sides of bowl
• mix until dough is smooth and elastic (about 5 minutes)
• drizzle a small about of oil in medium bowl
• roll dough to coat in oil
• cover with towel and let rest in warm place for one to two hours, or until dough has doubled in size
• punch dough down and roll into a ball
• divide dough into 24 balls
• place in greased 9″x 13″ baking pan
  
• cover with towel
• rest for 1 hour
• preheat oven to 350 degrees
• bake 20-25 minutes
• brush with melted butter and serve warm
  
• enjoy

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Super Moist Banana Bread Recipe

Recipe for Eggs in a Basket (white Bread)

Meatless Monday: Green Eggs, No Ham – Recipe for Eggs in a Basket with a Budget-Friendly Spinach Pesto Sauce

EGGS IN A BASKET WITH BUDGET FRIENDLY SPINACH PESTO SAUCE

Cook and prep time about 30 minutes; serves six

Ingredients:

8 large eggs, divided
1/2 cup milk
1/2 teaspoon garlic powder
2 teaspoons kosher salt, divided
6 slices day-old firm white bread
8 cups chopped spinach
A small handful of basil leaves
3 cloves garlic
1/3 cup pine nuts
1 lemon
1 ounce Parmesan cheese, grated (about 1/4 cup finely grated)
A few dashes Tabasco sauce
1/3 cup extra virgin olive oil

Directions:

Preheat oven to 400 degrees.

Spray a large cup muffin tin with non-stick cooking spray. In a pie pan or other shallow pan, mix 2 of the eggs, milk, garlic powder and 1/2 teaspoon salt. Dip each bread slice in egg mixture for about 10 seconds on each side. Place soaked bread slices in muffin tins, forming a “basket,” with corners of bread sticking up out of muffin tin slightly. Crack one egg into all 6 muffin tins. Bake for 15 minutes for eggs that will have slightly soft yolks, or bake longer as desired to make egg yolks firm.

Place spinach in a glass bowl or ceramic dish, cover with plastic wrap and then microwave for about 90 seconds, or until completely wilted. Remove 1 teaspoon zest from lemon and 2 tablespoons juice from lemon. Place juice and zest and all remaining ingredients in blender (for a smooth sauce) or food processor (for a more rustic sauce). Blend until smooth.

Serve egg baskets on a plate, drizzled with pesto sauce.

*Note about ‘Eggs in a Basket’: This dish is traditionally made by cutting a round hole out of a slice of bread, placing the slice in a skillet and cracking an egg into the center. I made a more ‘basket-y’ shape buy soaking the bread slices in a French toast custard mixture and then pressing them into muffin tins.

** Check out all the quirky names for this dish: One Eyed Jack. Eggy in a Basket. One Eyed Pirate. Gashouse Eggs. Egg in a Window. Egg in the Hole. Pirate’s Eye. Toad in the Hole. Adam and Eve on a Raft. Bird’s Nest. Bull’s Eye. Cave Entrance. Camel’s Eye. Eagle Eye. Egg-Holey-O. Egg Castorini. Egg in a Blanket. Egg in a Frame. Egg in a Hat and Coat. Egg in Bed. Egg in a Nest. Eggy Toast. Eye of the Beholder. Gaslight Eggs. Hobo Toast. Hobo Eggs. Nest Eggs. O’Johnnies. Submarine Egg. Victory Egg. Rocky Mountain Toast. Yolky Pokey. Hole in One. Man in a Boat. Baby in a Hole. Eggs in a Bonnet. Bird’s Nest Eggs. Knothole Eggs. Moon Over Miami (from the Betty Grable movie) Ox Eye Eggs. Chicky in a Nest. Navy Eggs. Breakfast Bulls Eyes. Egg in the Middle. Sunlets. Boy Scout Eggs. Kellogg Eggs.

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Eggs in a Nest

Eggs in a Basket (Rsset Potatoes)

 

Eggs In A Nest

Ingredients

6 tablespoons butter, melted
2 cloves garlic, minced
3 sheets phyllo dough, thawed
8 eggs
2 tablespoons water
4 tablespoons butter
1 cup diced ham
1 cup grated Cheddar
Salt and pepper

 

Directions

Preheat oven to 375 degrees F.

Butter 4 muffin cups. In a small bowl, combine melted butter and garlic. On a cutting board, stack 3 phyllo sheets and cut into fourths, forming 12 squares. Cover phyllo with a damp paper towel when not in use because it dries out quickly. Press 1 phyllo square (one sheet thick) into bottom of each muffin cup. (Don't worry if phyllo tears) Brush with butter. Add another layer of phyllo and brush with butter. Repeat a third time. Bake for 10 minutes. Carefully remove phyllo baskets from muffin cups and cool on wire rack. In a medium bowl, beat eggs and add 1 tablespoon water. Melt 2 tablespoons butter in a medium skillet and add eggs. Sprinkle ham over eggs. Scramble eggs to desired doneness. Sprinkle in cheese and stir until melted. Season with salt and pepper and spoon into phyllo baskets.

 

Eggs in Baskets (Rsset Potatoes)

Eggs in Baskets

Ingredients

3 large russet potatoes, peeled
1/2 stick unsalted butter, melted
Kosher salt and freshly cracked black pepper
Nonstick cooking spray
6 slices prosciutto, about 2 1/2 ounces, chopped
2 tablespoons maple syrup
6 eggs
3/4 cup shredded provolone

Directions

Special equipment: jumbo sized 6-cup muffin tin

Heat the oven to 350 degrees F.




In a food processor fitted with the grater attachment, push chunks of the potato through the chute to grate. Once all the potatoes are grated, put them into a piece of cheesecloth or a clean kitchen towel and squeeze to remove the moisture. Add the potatoes to a large bowl, stir in the melted butter and season well with salt and pepper, to taste. 

Spray the muffin tin lightly with nonstick cooking spray. Press the grated potatoes evenly into the muffin cups being sure the potatoes go up the sides and a thin layer and covers the bottom. Bake until the top edges turn light golden brown and the potatoes are cooked through, about 35 to 40 minutes.

Meanwhile, in a small bowl toss together the prosciutto with maple syrup and a few grinds of freshly ground black pepper. Set aside.



Remove the potatoes from the oven and gently crack an egg into each cup.

Bake until the egg whites set but the yolk remains runny, about 6 to 8 minutes.

Remove from the oven and set the oven to broil. Top the eggs with grated cheese and put the maple prosciutto on another sheet tray.

Broil both until cheese melts, and prosciutto crisps slightly, about 1 minute.

Top the eggs with crispy prosciutto and serve immediately.

Quinoa with Veggies

 

Ingredients 

 Original recipe makes 4 servings

•  
  1 cup quinoa
• 3 cups water
• 1 pinch salt
•  
• 3 tablespoons olive oil
• 3 cloves garlic, minced

• 1 red bell pepper, chopped
• 1/2 cup corn kernels
• 1/2 teaspoon cumin
• 1 teaspoon dried oregano
• salt and pepper to taste
• 2 green onions, chopped

 Directions

1. Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
2. Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.

Sweet and Sour Soya Chunks (Seitan)

 

This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety."

Ingredients

Original recipe makes 4 servings

• 2 teaspoons canola oil
• 1 pound chicken style seitan
• 2 cloves garlic, minced
• 1 large bell pepper, cut in strips
• 1 large onion, chopped
• 1 (20 ounce) can pineapple chunks with juice
• 1 cup pineapple juice
• 1/3 cup brown sugar
• 1/4 cup cider vinegar
• 2 1/2 tablespoons soy sauce
• 2 tablespoons cornstarch
  
  

  Directions

• Heat the oil in a large skillet over medium heat. Add the chicken style seitan, and cook until browned, stirring occasionally. Add the bell pepper, onion, and garlic. Cook and stir until tender, but still crisp.
• Stir in the pineapple juice, brown sugar, vinegar, soy sauce and cornstarch or you can use Sweet and sour sauce. Reduce heat to low; cook and stir until thickened. Mix in the pineapple chunks just before serving.