Egg Roll Bowls

The name for this is technically a lie, as we didn’t eat it in bowls, but you certainly could! It’s pretty much what you’d find inside an egg roll, but without the effort of wrapping and frying for actual egg rolls. In fact, it’s a really quick meal to throw together, and quite tasty. It’s enough for 4 or 5 for dinner, probably, or if you want to stretch it further you could serve it with some white rice.

This is another one where one real easy change (using gluten-free soy sauce) makes the whole meal easily gf!

Ingredients:

  • 1 pound ground pork sausage (or ground turkey)
  • 1 bag coleslaw mix
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon soy sauce
  • 1/4 cup chopped green onions (if you’ve got kitchen shears, I find that the easiest way to chop up green onions quite quickly)
  • 1 tablespoon sesame oil

In a large skillet, cook the sausage over medium heat, stirring frequently to break it up, until it’s cooked through.

Ground turkey, as I’m trying to feel healthy.

Add the coleslaw mix, garlic, ginger, and soy sauce to the sausage and stir together.

Continue to cook 3-4 minutes until the coleslaw mix has begun to soften, then remove from the heat and sprinkle on the green onions and sesame oil.

Serve, in a bowl and/or with rice if you like!

So many delicious things just look like a mess…

Egg Roll Bowls

Very slightly adapted from Buns In My Oven.

  • 1 pound ground pork sausage (or ground turkey)
  • 1 bag coleslaw mix
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon soy sauce
  • 1/4 cup chopped green onions
  • 1 tablespoon sesame oil

In a large skillet, cook the sausage over medium heat, stirring frequently to break up the sausage, until it is cooked through. Add the coleslaw mix, garlic, ginger, and soy sauce to the sausage and stir together. Continue to cook 3-4 minutes until the coleslaw mix has begun to soften, then remove from the heat and sprinkle on the green onions and sesame oil. Serve promptly.

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Chicken/Spinach/Feta Meatballs with Zoodles

This is a lot of green on a plate, right? Normally that’s a bad sign in my book, but these meatballs are delicious and the zoodles (zucchini noodles, if you’re not familiar) are tasty and also a whole bunch healthier than ‘real’ pasta. They also make this a real easy gluten free meal, if that’s a thing you care about.

We may also have been so eager to eat that I didn’t put a lot of time into figuring out how the heck to even do a glamor shot of something so green.

The recipe called for two medium zucchini, but I bought kind of huge ones, and I think the proportions of zoodles:meatballs made more sense that way, so let’s go with it. You can also possibly just buy pre-spiralized zucchini, depending on your supermarket. I’m back home for a while so have my mom to help cook, but the zucchini comes together quickly enough that, if you have your ingredients prepped, you can get them spiralized and cooked while the meatballs cook.

Ingredients:

Meatballs:

  • 2 1/2 cups fresh baby spinach (I dumped in a whole bag of baby spinach – no point in leftover spinach!)
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 4 ounces feta cheese, crumbled, plus extra for topping
  • 1 pound lean ground chicken
  • 1 large egg, lightly beaten
  • 1 tablespoon worcestershire sauce
  • 1/3 to 1/2 cup seasoned panko breadcrumbs (use g-f ones if needed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons fresh oregano, plus extra for sprinkling

Zoodles:

  • 2 large zucchini squash
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • pinch red pepper flakes
  • 1 lemon, juiced

Preheat oven to 400 degrees. Line a baking sheet (or two) with parchment and set aside.

In a food processor, pulse the spinach and garlic briefly until, until the spinach is in small pieces.

Even before it’s cooked, a whole bag of spinach gets pretty small real fast.

Add the tablespoon of olive oil and 2 ounces of the feta, and pulse again briefly.

In a large bowl, combine the chicken, egg, worcestershire sauce, salt, pepper, 1/3 cup of panko, and the spinach mixture, stirring with your hands until just combined. If the mixture is too wet to shape into balls, stir in a bit more panko. Mix another 2 ounces of feta.

Swamp thing?

Shape the mixture into approximately 30 small meatballs, placing them on the parchment-lined pan.

Bake 20-25 minutes, until cooked through.

While the meatballs cook, spiralize the zucchini.

Looks like a cucumber from here, but I assure you it is not!

In a large skilled, combine the olive oil and butter over medium-low heat until the butter melts. Add the garlic and pepper flakes and cook for 1 minute, then add the lemon juice. Add the zucchini and stir to coat in the lemon mixture. Cook until slightly softened, around 6-7 minutes (bit less if you used medium, not large, zucchini).

Serve the meatballs with zoodles, top with extra feta and/or oregano, feel healthy but not like you are giving up anything to be so.

We may also have been so eager to eat that I didn’t put a lot of time into figuring out how the heck to even do a glamor shot of something so green.

Chicken/Spinach/Feta Meatballs with Zoodles

From How Sweet It Is.

Meatballs:

  • 2 1/2 cups fresh baby spinach (a whole bag is ok too)
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 4 ounces feta cheese, crumbled, plus extra for topping
  • 1 pound lean ground chicken
  • 1 large egg, lightly beaten
  • 1 tablespoon worcestershire sauce
  • 1/3 to 1/2 cup seasoned panko breadcrumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons fresh oregano, plus extra for sprinkling

Zoodles:

  • 2 large zucchini squash
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • pinch red pepper flakes
  • 1 lemon, juiced

Preheat oven to 400 degrees. Line a baking sheet (or two) with parchment and set aside.

In a food processor, pulse the spinach and garlic briefly until, until the spinach is in small pieces. Add the tablespoon of olive oil and 2 ounces of the feta, and pulse again briefly.

In a large bowl, combine the chicken, egg, worcestershire sauce, salt, pepper, 1/3 cup of panko, and the spinach mixture, stirring with your hands until just combined. If the mixture is too wet to shape into balls, stir in a bit more panko. Mix another 2 ounces of feta, then shape the mixture into approximately 30 small meatballs, placing them on the parchment-lined pan. Bake 20-25 minutes, until cooked through.

While the meatballs cook, spiralize the zucchini. In a large skilled, combine the olive oil and butter over medium-low heat until the butter melts. Add the garlic and pepper flakes and cook for 1 minute, then add the lemon juice. Add the zucchini and stir to coat in the lemon mixture. Cook until slightly softened, around 6-7 minutes.

Serve the meatballs with zoodles, top with extra feta and/or oregano.

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Pineapple Upside-Down Cake

A few weeks ago my friend Jani sent me some Brazilian recipe magazines with cakes and other desserts. I translated the text with google translate, but there were still some challenges, such as their apparent assumption that all cake pans would be tall, which led to a mess the first time I tried this. There was a whole separate mess as well because I assumed a plastic spatula would be heat-safe and it very much was not… Oops? That one went in the trash…

tasty tasty plastic

tasty tasty plastic

"regular" (too short) cake pan

“regular” (too short) cake pan

 

Ingredients:

  • 6 eggs
  • 3 cups of sugar, divided
  • 1 tablespoon melted butter (it said margarine, but I wasn’t buying any just for 1T…)
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 20 ounce can of pineapple (rings or chunks, your choice) in juice, drained but juice reserved

That seems like a ridiculous amount of baking powder, but it does a real mild volcano action when it hits the pineapple juice, which is amusing, and gives this cake plenty of lift!

img_8080You’re going to want a 2″ tall 9″ cake pan for this – ideally a springform. I didn’t 100% trust mine not to leak and wrapped the bottom in foil, and this turned out to have been a good move.

Separate the eggs, putting yolks in one large bowl and whites in another large bowl. Beat the whites with an electric mixer until stiff peaks form, then set aside.

Preheat the oven to 350 degrees.

To the bowl with the yolks, add 2 cups of the sugar, the butter, flour, baking powder, salt, and 10 tablespoons of the pineapple juice, and beat together until smooth.

img_8081Gently transfer the egg whites into the bowl with the batter mixture, and, by hand, fold the yolks into the batter until evenly combined.

img_8082Put the remaining cup of sugar in the cake pan and place on the stove over medium-low heat. Let cook until the sugar melts and forms a golden caramel. This will feel like it’s taking FOREVER, but once it finally starts it goes pretty fast, and you need to keep an eye on it because burnt sugar tastes horrendous.

This is definitely as dark as you want it to get, lighter but still melted would be fine.

This is definitely as dark as you want it to get, lighter but still melted would be fine.

Once the sugar has all melted into a liquid, remove from the heat and place the pineapple into the caramel.

img_8099Spoon the batter over the pineapple.

img_8100Bake, checking on it at about 40 minutes and putting a piece of foil over the top if it’s getting too browned while still being very uncooked – my cake was still liquid in the middle at this point. Remove from the oven when the cake passes the toothpick test, around an hour.

img_8101Let cool in the pan about 15 minutes, until it has started to separate from the edges a bit, then run a knife or thin spatula around the inside of the pan to separate the cake. Remove the edges of the pan, if using a springform, and invert onto a platter to serve.

img_8103It’s not perfect, but everyone thought this was a really fantastic tasting cake! And remember: hot, hot water is your friend for cleaning the pan afterwards!

Pineapple Upside-Down Cake

  • 6 eggs
  • 3 cups of sugar, divided
  • 1 tablespoon melted butter or margarine
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 20 ounce can of pineapple in juice, drained but juice reserved

Pull out a tall 9″ pan, preferably a springform, and wrap with foil if desired.

Separate the eggs, putting yolks in one large bowl and whites in another large bowl. Beat the whites with an electric mixer until stiff peaks form, then set aside.

Preheat the oven to 350 degrees.

To the bowl with the yolks, add 2 cups of the sugar, the butter, flour, baking powder, salt, and 10 tablespoons of the pineapple juice, and beat together until smooth. Gently transfer the egg whites into the bowl with the batter mixture, and, by hand, fold the yolks into the batter until evenly combined.

Put the remaining cup of sugar in the cake pan and place on the stove over medium-low heat. Let cook until the sugar melts and forms a golden caramel. Remove from the heat and place the pineapple into the caramel. Spoon the batter over the pineapple. Bake, checking on it at about 40 minutes and cover with foil if too browned but undercooked inside. Continue to bake until the cake passes the toothpick test, around an hour.

Let cool in the pan about 15 minutes, until it has started to separate from the edges a bit, then run a knife or thin spatula around the inside of the pan to separate the cake. Remove the edges of the pan, if using a springform, and invert onto a platter to serve.

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Chocolate Bread

It’s been a while since my last post (in part because of this bread, which I had to make 3 times to get just right and in part because…I just ate melted chocolate from a ramekin for dessert for most of a month, when I wasn’t accidentally melting plastic spatulas into cakes??) but this bread is worth the wait! No knead, richly chocolate, good textured chocolate bread that is maybe not as sweet as you’re expecting (depending on the chocolate you use anyway) and makes the most amazing fluffernutters you’ve ever had. It would probably also be great with some sort of soft, spreadable cheese, if that’s your thing, but I’m moving soon and have to get through the remaining inch of my container of Fluff!

Fluffernutter about to get taken skiing.

Fluffernutter about to get taken skiing.

It’s rare on this blog, but for this one I recommend breaking out the kitchen scale. I have provided conversions in cups for those of you without a scale, but the ounces for flour, cocoa powder, and brown sugar are going to be more accurate. The conversions were made using the Traditional Oven page‘s converter.

20161224_094922

Ingredients:

  • 14 ounces (3.18 cups) all-purpose flour
  • 3/4 teaspoon instant yeast
  • 1 1/2 ounces (0.36 cup) unsweetened cocoa powder
  • 2 ounces (0.2 cup) brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups water
  • 7 ounces chocolate (4 ounces semi-sweet and 3 ounces bittersweet is a good mixture, but you can tailor to your sweet tooth)

In a large bowl, whisk together the flour, yeast, cocoa, brown sugar, and salt, then pour in the water and stir until evenly mixed.

img_8032Cover and let rest 12-18 hours (if you do this while dinner is cooking some evening, you can get the baking knocked out before work the next day – at least if you drag out your mornings like I do!)

img_8033In the morning, place a cast iron dutch oven in your oven and preheat to 350 degrees, preheating at least 40 minutes, even if your oven beeps before that, so that the dutch oven gets sufficiently hot. Towards the end of that time, chop your chocolate and stir it into the dough, and place a piece of parchment paper on your counter.

For some reason I cut the chocolate smaller each time I baked this bread - that's not necessary! These chunks are fine.

For some reason I cut the chocolate smaller each time I baked this bread – that’s not necessary! These chunks are fine.

When the oven/dutch oven are preheated, with floured hands shape the dough into a ball, then place on the parchment. You can slash the top of the dough a few times if you’d like, although I’m not sure it made a huge difference here.

img_8091Remove the dutch oven from the oven and uncover. Transfer the parchment paper with the dough on it into the dutch oven, recover, and return to the oven for 25 minutes.

img_8092At that time, uncover and bake an additional approximately 10 minutes. If the bread sounds hollow when tapped on the bottom, it’s done baking. Cool on a wire rack before slicing.

img_8094 20161226_074300

Chocolate Bread

Adapted from It’s Not You, It’s Brie.

  • 14 ounces (3.18 cups) all-purpose flour
  • 3/4 teaspoon instant yeast
  • 1 1/2 ounces (0.36 cup) unsweetened cocoa powder
  • 2 ounces (0.2 cup) brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 cups water
  • 7 ounces chocolate (4 ounces semi-sweet and 3 ounces bittersweet is a good mixture, but you can tailor to your sweet tooth)

In a large bowl, whisk together the flour, yeast, cocoa, brown sugar, and salt, then pour in the water and stir until evenly mixed. Cover and let rest 12-18 hours.

In the morning, place a cast iron dutch oven in your oven and preheat to 350 degrees, preheating at least 40 minutes. Towards the end of that time, chop your chocolate and stir it into the dough, and place a piece of parchment paper on your counter.

When the oven/dutch oven are preheated, with floured hands shape the dough into a ball, then place on the parchment. Remove the dutch oven from the oven and uncover. Transfer the parchment paper with the dough on it into the dutch oven, recover, and return to the oven for 25 minutes. Uncover and bake an additional approximately 10 minutes. If the bread sounds hollow when tapped on the bottom, it’s done baking. Cool on a wire rack.

 

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Maple Bundt

This maple cake has a fantastic light, fluffy texture, and a maple-cinnamon icing that makes it feel a bit warm and nice for winter. If you’ve got some syrup in the back of your fridge that hasn’t been touched in 6 months because you can never be bothered to make pancakes in the morning, maybe maple cake for dessert is the way to go with it!

img_8048Ingredients:

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup
  • 3/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup unsalted butter, room temp
  • 1/2 cup packed brown sugar (light or dark)

Icing:

  • 1 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 cup maple syrup

Grease and flour a bundt pan and set aside. Preheat your oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside. In a medium bowl or large measuring cup, whisk together the syrup, milk, eggs, and vanilla, then set aside.

img_8040In a large bowl, beat together the butter and brown sugar until light and smooth.

img_8038 Add the dry goods mixture in 3 additions, alternating with 2 additions of the liquid mixture. It looks kind of gross after both times you add liquid, but goes back to a decent looking batter with the addition of more dry goods.

img_8041Pour the batter into the greased bundt pan and spread with a spatula to even it out.

img_8042Bake 35-40 minutes, until golden brown at the edges, and it passes the toothpick test.

img_8043Cool in the pan for 15 minutes, at which point the cake should have slightly separated from the edges of the pan. If you see any parts where it’s still stuck, gently pry it off with a knife or small spatula. Invert on a dish or rack and cool completely, about another hour.

img_8044When the cake is cool, whisk together the icing ingredients.

img_8045Drizzle/pour the icing over the cake. Let set for 15 minutes prior to serving.

img_8047 img_8051

Maple Bundt Cake

From Betty Crocker.

Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup
  • 3/4 cup milk
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup unsalted butter, room temp
  • 1/2 cup packed brown sugar (light or dark)

Icing:

  • 1 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 cup maple syrup

Grease and flour a bundt pan and set aside. Preheat your oven to 350 degrees. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside. In a medium bowl or large measuring cup, whisk together the syrup, milk, eggs, and vanilla, then set aside.

In a large bowl, beat together the butter and brown sugar until light and smooth. Add the dry goods mixture in 3 additions, alternating with 2 additions of the liquid mixture.

Pour the batter into the greased bundt pan and spread with a spatula to even it out. Bake 35-40 minutes, until golden brown at the edges, and it passes the toothpick test. Cool in the pan for 15 minutes, then turn out onto a dish or rack and cool completely, about another hour.

When the cake is cool, whisk together the icing ingredients, then drizzle/pour it over the cake. Let set for 15 minutes prior to serving.

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Malted Brown Sugar Sandwich Cookies

Lightly chewy cookies with a really fantastic flavor sandwich a matching delightful frosting! These are some pretty filling cookies, and they’re really really nice.

img_8015Ingredients:

Cookies:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 10 tablespoons unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup malted milk powder
  • 1 large egg, room temperature

Filling:

  • 8 tablespoons unsalted butter, room temperature
  • 1 cup powdered sugar, sifted
  • 1/3 cup malted milk powder
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons vanilla extract

Position your oven’s racks in the upper and lower thirds of the oven, then preheat the oven to 350 degrees. Line two baking sheets with parchment and set aside. In a small bowl, sift together the flour, salt, and baking soda, then set aside.

In a large bowl, beat together the sugar and vanilla until light and fluffy.

img_8006Beat in the malted milk powder, then the egg.

img_8007Add the flour mixture and beat on low until combined.

img_8008Scoop the dough by teaspoonfuls onto the lined sheets.

img_8010Bake 12-14 minutes, rotating from top to bottom and spinning the pans halfway around halfway through the baking time. Let cool a few minutes (3-5) on the pans, then transfer to wire racks to cool completely.

img_8011Once the cookies are cool (which doesn’t take too long), beat together all the filling ingredients until smooth.

img_8012Scoop into a piping bag (or sandwich baggie that you seal and then snip a corner off of) and pipe about 2 teaspoons’ worth onto half the cookies.

The perfect size!

The perfect size!

img_8014Use the remaining cookies to create sandwiches, then let rest for about an hour for the filling to firm up before serving.

img_8016 img_8019

Malted Brown Sugar Sandwich Cookies

From The Next Door Baker.

Cookies:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 10 tablespoons unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 cup malted milk powder
  • 1 large egg, room temperature

Filling:

  • 8 tablespoons unsalted butter, room temperature
  • 1 cup powdered sugar, sifted
  • 1/3 cup malted milk powder
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons vanilla extract

Position your oven’s racks in the upper and lower thirds of the oven, then preheat the oven to 350 degrees. Line two baking sheets with parchment and set aside. In a small bowl, sift together the flour, salt, and baking soda, then set aside.

In a large bowl, beat together the sugar and vanilla until light and fluffy. Beat in the malted milk powder, then the egg. Add the flour mixture and beat on low until combined. Scoop the dough by teaspoonfuls onto the lined sheets. Bake 12-14 minutes, rotating from top to bottom and spinning the pans halfway around halfway through the baking time. Let cool a few minutes (3-5) on the pans, then transfer to wire racks to cool completely.

Once the cookies are cool, beat together all the filling ingredients until smooth. Scoop into a piping bag and pipe about 2 teaspoons’ worth onto half the cookies. Use the remaining cookies to create sandwiches, then let rest for about an hour for the filling to firm up before serving.

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Quick Protein Granola Bars

I’ve been getting super buff lately (you read it on the internet, it must be true), and was looking for some protein bars that didn’t involve 1,000 types of nuts and seeds and similar things I hate. This fits the bill, is tasty, and keeps me from getting hungry again for a good long time, so I’d recommend it! I’ve alternated pan sizes, to switch up the size/thickness of the bars, but after trying smaller/thicker bars, have wound up back at large, thin ones using a 9×13″ pan. Feel free to experiment yourself to see which you enjoy biting the most!

img_8005Ingredients:

  • 1 1/2 cups quick or rolled oats
  • 1/4 tsp salt
  • 1/2 cup peanut butter
  • 1/2 cup  honey
  • 2/3 cup protein powder of choice (I use store brand chocolate powder, but you can try different flavors!)
  • 1/4 cup mini chocolate chips

Line a 9×13″ or 8X8″ pan with wax paper, or if you have it with non-stick foil.

Stir together all the ingredients in a large bowl. This will take several minutes, to completely remove all dry spots and mix evenly, and I think the mixture is thick enough it would blow up my hand mixer, but I’m sure a Kitchenaid could do it no problem.

img_8001 Once everything is evenly mixed, pour it into the lined pan. Using a spatula, or your hand and another piece of wax paper/foil, press the mixture firmly to fill the bottom of the pan, creating a thin even layer.

img_8002Cut into 12 even pieces, then freeze at least 1 hour.

img_8003Wrap, and store in the freezer until ready to eat – they don’t need to thaw, but can be eaten straight from the freezer. If you used the non-stick foil, if you just stack the bars up, you can probably wrap them in that same foil. So thrifty!

img_8004I have these after almost every workout these days, and I love them!

Quick Protein Granola Bars

From Chocolate Covered Katie.

  • 1 1/2 cups quick or rolled oats
  • 1/4 tsp salt
  • 1/2 cup peanut butter
  • 1/2 cup  honey
  • 2/3 cup protein powder of choice (I use store brand chocolate powder, but you can try different flavors!)
  • 1/4 cup mini chocolate chips

Line a 9×13″ pan with wax paper or non-stick foil.

Stir together all the ingredients in a large bowl, then pour it into the lined pan. Using a spatula, or your hand and another piece of wax paper/foil, press the mixture firmly to fill the bottom of the pan, creating a thin even layer. Cut into 12 even pieces, then freeze at least 1 hour. Wrap, and store in the freezer until ready to eat.

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