Pluot Cobbler

Pluots are easily my favorite fruit, so today we’re saying nuts to peach cobbler, and swapping pluots in instead!

Filling:

  • 10 pluots cut into thin slices
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground numeg
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch

Topping:

  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water

Cinnamon Sugar:

  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 425 degrees.

In a large bowl, combine all the filling ingredients and stir to coat evenly.

An even larger bowl would be easier.

Pour into a 2 quart baking dish and bake for 15 minutes. You may want to put your dish on a cookie sheet/bigger pan in case any juice drips out over the sides.

While the fruit bakes, combine the flour, sugars, baking powder, and salt of the topping in a large bowl and stir together. Blend in the butter with your fingertips or a pastry blender until the mixture resembles coarse meal.

Stir in the water until just combined – this is enough water it’s not the dry pie crust texture I was sort of picturing.

Set aside, then stir together the cinnamon sugar in a small dish.

Take the baked pluots from the oven and drop spoonfuls of the topping evenly on top. Sprinkle the cinnamon sugar over the unbaked topping.

Bake until golden, 25-30 minutes.

Serve still warm, ideally with vanilla ice cream.

This is an absurd serving. Oh well, it’s already in the bowl now!

Pluot Cobbler

Filling:

  • 10 pluots cut into thin slices
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground numeg
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch

Topping:

  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup boiling water

Cinnamon Sugar:

  • 3 tablespoons white sugar
  • 1 teaspoon ground cinnamon

Preheat oven to 425 degrees.

In a large bowl, combine all the filling ingredients and stir to coat evenly. Pour into a 2 quart baking dish and bake for 15 minutes. You may want to put your dish on a cookie sheet/bigger pan in case any juice drips out over the sides.

While the fruit bakes, combine the flour, sugars, baking powder, and salt of the topping in a large bowl and stir together. Blend in the butter with your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in the water until just combined – this is enough water it’s not the dry pie crust texture I was sort of picturing. Set aside, then stir together the cinnamon sugar in a small dish.

Take the baked pluots from the oven and drop spoonfuls of the topping evenly on top. Sprinkle the cinnamon sugar over the unbaked topping, then bake until golden, about 30 minutes. Serve still warm, ideally with vanilla ice cream.

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Lemon Ice-Box Cake

Same general concept as an eclair cake, this is an easy dessert to throw together the day before, and then feed a crowd with something sweet and tart and delicious! Ideally you’re eating it with a bunch of friends and won’t have many leftovers, but if you do, even by day 10 or 12 so (I live alone!) it still tastes just as good, there’s just a tiny bit of liquid separating out by then.

Ingredients:

  • 2 3.4 ounce packages instant Jell-o Lemon Pudding Mix, dry
  • 3 1/2 cups whole milk
  • 2 8 ounce containers frozen whipped topping, thawed, divided
  • 1 14 ounce package graham crackers
  • 1 1/2 cups lemon curd

In a large bowl, beat together the pudding mixes and milk with an electric mixer for several minutes until thickened. If your mixer is leaving tracks in the pudding, you’re probably good.

Use a rubber spatula to gently fold 12 ounces of the whipped topping into the pudding until completely mixed.

Arrange a single layer of graham crackers in the bottom of a 9×13″ pan.

Compare with the top layer – the slight widening of the pan means you can fit more grahams way better in your top layer.

Spread half the pudding mixture over the graham crackers, followed by half of the lemon curd.

Repeat grahams, pudding, curd. Top with a final layer of graham crackers, then spread the remaining whipped topping evenly on top.

Cover and refrigerate at least 8 hours before serving. The graham crackers will have become softened by the pudding, and will cut easily with a spatula/server. Top with berries, if desired, for serving.

Lemon Ice-Box Cake

From My Baking Addiction.

  • 2 3.4 ounce packages instant Jell-o Lemon Pudding Mix, dry
  • 3 1/2 cups whole milk
  • 2 8 ounce containers frozen whipped topping, thawed, divided
  • 1 14 ounce package graham crackers
  • 1 1/2 cups lemon curd

In a large bowl, beat together the pudding mixes and milk with an electric mixer for several minutes until thickened. Use a rubber spatula to gently fold 12 ounces of the whipped topping into the pudding until completely mixed.

Arrange a single layer of graham crackers in the bottom of a 9×13″ pan. Spread half the pudding mixture over the graham crackers, followed by half of the lemon curd. Repeat grahams, pudding, curd. Top with a final layer of graham crackers, then spread the remaining whipped topping evenly on top. Cover and refrigerate at least 8 hours before serving. Top with berries, if desired, for serving.

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Strawberry Snacking Cake

A tasty summery cake that comes together comes together pretty quickly. Because you’re mixing sliced strawberries with some sugar to start with, I thought I could get away with buying frozen sliced strawberries with sugar – this turns out to be not the best idea. In the little tubs of strawberry slices, they’re actually only giving you a few real slices, and a lot of just random bits leftover from cutting up other strawberries, so it’s hard to get nice looking rows of strawberries on top, and they seem to sink more than in Bon Appetit’s picture. Live and learn!

Ingredients:

  • 8 ounces strawberries, hulled, thinly sliced lengthwise (not frozen and then thawed)
  • 3 tablespoons plus 1 cup sugar, divided, plus more for the pan
  • 1 teaspoon kosher salt, plus a pinch, divided
  • 3/4 cup extra-virgin olive oil, plus more for the pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup fine-ground cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup plus 2 tablespoons sour cream
  • zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 cup strawberry jam

Preheat oven to 350 degrees. Gently toss the strawberries, 1 tablespoon of sugar, and a pinch of salt in a medium bowl. Set aside, tossing occasionally, until ready to use.

Lightly coat a 9×13″ pan with oil. Line with parchment paper, leaving an overhang on the long sides. Pour in some sugar and tilt the pan all around to coat the inside with sugar, then pour out the excess.

In a medium bowl, combine the flour, cornmeal, baking soda, 1 cup of sugar, and 1 teaspoon of salt, and whisk together. In a large bowl, whisk together the eggs, yolks, sour cream, lemon zest, lemon juice, and vanilla.

Add the dry goods to the wet and whisk gently.

I used some of my red cornmeal, yours may not be so speckley.

Drizzle in 3/4 cup of olive oil while folding it in with a rubber spatula, until fully incorporated. Don’t give up, it really does all mix in eventually!

Gently turn the batter out into the prepared pan and spread evenly.

Stir up the strawberry jam with a spoon so there are no huge chunks, then drop little dollops all over the batter. Swirl in using a knife or skewer.

Arrange the strawberries on the top in rows, then sprinkle the remaining 2 tablespoons of sugar over the top.

Bake 40-45 minutes, until the cake is golden brown and it passes the toothpick test. Cool in pan.

They may not be as visible, but you’ll still taste the berries!

Strawberry Snacking Cake

From the April 2021 Bon Appetit magazine.

 

  • 8 ounces strawberries, hulled, thinly sliced lengthwise
  • 3 tablespoons plus 1 cup sugar, divided, plus more for the pan
  • 1 teaspoon kosher salt, plus a pinch, divided
  • 3/4 cup extra-virgin olive oil, plus more for the pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup fine-ground cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup plus 2 tablespoons sour cream
  • zest of 2 lemons
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 cup strawberry jam

Preheat oven to 350 degrees. Gently toss the strawberries, 1 tablespoon of sugar, and a pinch of salt in a medium bowl. Set aside, tossing occasionally, until ready to use.

Lightly coat a 9×13″ pan with oil. Line with parchment paper, leaving an overhang on the long sides. Pour in some sugar and tilt the pan all around to coat the inside with sugar, then pour out the excess.

In a medium bowl, combine the flour, cornmeal, baking soda, 1 cup of sugar, and 1 teaspoon of salt, and whisk together. In a large bowl, whisk together the eggs, yolks, sour cream, lemon zest, lemon juice, and vanilla. Add the dry goods to the wet and whisk gently, then drizzle in 3/4 cup of olive oil while folding it in with a rubber spatula, until fully incorporated.

Gently turn the batter out into the prepared pan and spread evenly. Stir up the strawberry jam with a spoon, then drop little dollops all over the batter. Swirl in using a knife or skewer. Arrange the strawberries on the top in rows, then sprinkle the remaining 2 tablespoons of sugar over the top.

Bake 40-45 minutes, until the cake is golden brown and it passes the toothpick test. Cool in pan.

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Buttermilk Cake

A moist vanilla cake that stayed good over a week while I worked through the leftovers alone.

Maybe with sifted powdered sugar it’d look less diseased?

Ingredients:

Cake:

  • 2 3/4 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups full fat buttermilk
  • 3 large whole eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 tablespoons vegetable oil
  • 1 cup unsalted butter, room temperature

Glaze:

  • 1/2 cup unsalted butter
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk
  • 2 cups powdered sugar

Preheat oven to 325 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda, then set aside.

In a medium bowl, whisk together the buttermilk, eggs, yolk, vanilla, and oil, then set aside.

Cut the room temperature butter into chunks and add to the dry goods mixture. beat together until the mixture becomes crumbly and resembles sand.

Add half the liquid mixture and beat until just incorporated, then repeat with the remaining liquid.

Pour into the prepared pan and bake 45 minutes, or until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. Set the baked cake, in the pan, on a rack to cool for 15 minutes while you make the glaze.

To make the glaze, melt the butter in a saucepan. Turn off the heat and add the brown sugar, vanilla, and buttermilk, stirring until evenly mixed.

Add the powdered sugar and stir. Sifting the powdered sugar first would definitely be a good idea!

Let sit 15 minutes, then stir some more to hopefully mix in any lumps.

Poke holes over the whole cake with a skewer, then pour the glaze over the whole top. Let set for half an hour before serving.

Buttermilk Cake

From I Scream for Buttercream.

Cake:

  • 2 3/4 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups full fat buttermilk
  • 3 large whole eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 tablespoons vegetable oil
  • 1 cup unsalted butter, room temperature

Glaze:

  • 1/2 cup unsalted butter
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/4 cup buttermilk
  • 2 cups powdered sugar

Preheat oven to 325 degrees. Grease a 9×13″ pan and set aside.

In a large bowl, whisk together the flour, sugar, salt, baking powder and baking soda, then set aside.

In a medium bowl, whisk together the buttermilk, eggs, yolk, vanilla, and oil, then set aside.

Cut the room temperature butter into chunks and add to the dry goods mixture. beat together until the mixture becomes crumbly and resembles sand. Add half the liquid mixture and beat until just incorporated, then repeat with the remaining liquid. Pour into the prepared pan and bake 45 minutes, or until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs. Set the baked cake, in the pan, on a rack to cool for 15 minutes while you make the glaze.

To make the glaze, melt the butter in a saucepan. Turn off the heat and add the brown sugar, vanilla, and buttermilk, stirring until evenly mixed. Add the powdered sugar and stir. Let sit 15 minutes, then stir some more to hopefully mix in any lumps.

Poke holes over the whole cake with a skewer, then pour the glaze over the whole top. Let set for half an hour before serving.

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Bacon/Leek/Cheddar Braid

A big ol’ bread, full of tasty things!

Bacon waiting to happen

Ingredients:

Filling:

  • 1/2 pound bacon
  • white and light green part of three leeks, thinly sliced and washed well
  • 8 ounces sharp cheddar, grated or sliced into chunks
  • 10 leaves sage, thinly sliced
  • 1 egg

Bread:

  • 3 1/2 – 4 cups all-purpose flour
  • 2 envelopes (4 1/2 teaspoons) yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/4 cups water
  • 2 tablespoons butter
  • 1 large egg

Egg wash:

  • 1 egg
  • 1 tablespoon water
  • grated parmesan cheese

In a large pan, cook the bacon until crispy. I personally prefer to cut the raw bacon with kitchen shears over the pan, but you can also cook the bacon and cut/crumble it after.

Drain on paper towels, leaving the bacon grease in the pan behind. Cook the leeks over medium in the bacon grease until softened.

Combine the bacon, leeks, cheese, and sage in a bowl and stir in the egg to evenly coat and set aside. You can do this earlier, if you need to fiddle with timing.

In a large bowl, combine 1 cup flour with the yeast, sugar, and salt. Heat the water and butter together until very warm (120-130 degrees, when the butter has melted). Drizzle the water into the flour mixture while stirring, and continue to stir for 2 minutes.

Add the egg and a second cup of flour, and stir another 2 minutes.

Stir in enough of the remaining flour to make a soft dough, beginning with 1 1/2 cups, up to 2 cups as necessary. Knead on a lightly floured surface until smooth and elastic, around 10 minutes.

Cover, and let rest 10 minutes.

Divide the dough into 3 even portions and roll each out to a 16×4″ rectangle.

Spoon the bacon mixture over each rectangle and pinch closed into 3 chunky ropes.

The dough sticks together pretty well, and there’s usually a bit of un-filled dough at the end you can tear off as needed to patch any places it splits. I had a little bit of filling left over – that’s ok!

Gently transfer the ropes to a lined baking sheet, putting the seam-side down.

Place the ends of all 3 together, press together, and carefully braid to the far end, pressing that end together as well.

Lightly grease with spray grease and let rise until doubled, about an hour.

Preheat oven to 400 degrees.

Mix together the egg and water for the egg wash and brush over the bread. Sprinkle a bit of grated parm over the top.

Bake for 30 minutes, or until browned.

If you had any leftover filling, toss it in the oven halfway through, to cook for 15 minutes.

Slice and serve warm, but if you’re not eating it all right away, put uneaten parts on a cooling rack so that the bottom doesn’t get soggy from steam.

Store wrapped in the fridge, and toast back up in the toaster oven as needed.

Bacon/Leek/Cheddar Braid

Filling:

  • 1/2 pound bacon
  • white and light green part of three leeks, thinly sliced and washed well
  • 8 ounces sharp cheddar, grated or sliced into chunks
  • 10 leaves sage, thinly sliced
  • 1 egg

Bread:

  • 3 1/2 – 4 cups all-purpose flour
  • 2 envelopes (4 1/2 teaspoons) yeast
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 1/4 cups water
  • 2 tablespoons butter
  • 1 large egg

Egg wash:

  • 1 egg
  • 1 tablespoon water
  • grated parmesan cheese

In a large pan, cook the bacon until crispy. I personally prefer to cut the raw bacon with kitchen shears over the pan, but you can also cook the bacon and cut/crumble it after. Drain on paper towels, leaving the bacon grease in the pan behind. Cook the leeks over medium in the bacon grease until softened. Combine the bacon, leeks, cheese, and sage in a bowl and stir in the egg to evenly coat and set aside.

In a large bowl, combine 1 cup flour with the yeast, sugar, and salt. Heat the water and butter together until very warm (120-130 degrees, when the butter has melted). Drizzle the water into the flour mixture while stirring, and continue to stir for 2 minutes. Add the egg and a second cup of flour, and stir another 2 minutes. Stir in enough of the remaining flour to make a soft dough, beginning with 1 1/2 cups, up to 2 cups as necessary. Knead on a lightly floured surface until smooth and elastic, around 10 minutes. Cover, and let rest 10 minutes.

Divide the dough into 3 even portions and roll each out to a 16×4″ rectangle. Spoon the bacon mixture over each rectangle and pinch closed into 3 chunky ropes. The dough sticks together pretty well, and there’s usually a bit of un-filled dough at the end you can tear off as needed to patch any places it splits.

Gently transfer the ropes to a lined baking sheet, putting the seam-side down. Place the ends of all 3 together, press together, and carefully braid to the far end, pressing that end together as well. Lightly grease with spray grease and let rise until doubled, about an hour.

Preheat oven to 400 degrees.

Mix together the egg and water for the egg wash and brush over the bread. Sprinkle a bit of grated parm over the top, then bake for 30 minutes, or until browned. Slice and serve warm, but if you’re not eating it all right away, put uneaten parts on a cooling rack so that the bottom doesn’t get soggy from steam. Store wrapped in the fridge, and toast back up in the toaster oven as needed.

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Chicken with White Beans and Tomatoes

The recipe I was looking at for this used both oven and stove for ages, and it was almost 90 this weekend so…nope, crock pot time! The transition worked just fine, and made a very tasty meal! There is, however, some work to be done the night before (crock pot or not), so don’t forget to give yourself that head start!

Ingredients:

  • 1 pound dried white cannellini beans, sorted and rinsed (I used bumblebee beans, you can use anything similar)
  • 3 tablespoons olive oil, divided
  • 1 tablespoon plus 1 teaspoon chopped fresh sage, divided
  • 1 tablespoon plus 1 teaspoon dried rosemary, divided
  • 3 teaspoons dried thyme leaves, divided
  • 6 1/2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 1 (5 1/2-pound) whole roasting chicken, giblets discarded
  • white and light green parts of 1 leek, thinly sliced and well rinsed
  • 3 cloves garlic, minced
  • 1 quart low sodium chicken broth
  • 1 bay leaf
  • 2 heads garlic, tops removed
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 tablespoon apple cider vinegar
  • crusty bread, to serve

The night before:

Put the beans in a large bowl and add enough water to cover by 2 inches. Let stand.

In a small bowl/ramekin, combine combine 2 tablespoons oil, 1 tablespoon sage, 1 tablespoon rosemary, and 2 teaspoons thyme; set aside. In another small bowl, stir together 4 teaspoons salt, and the pepper; set aside.

Pat the chicken dry with paper towel and gently loosen the skin, by sticking your hand or an upside-down spoon under the skin and moving it around to detach the connective bits but without tearing up the skin. Rub the oil mixture both on and under the skin, all over the chicken. Sprinkle the salt mixture all over the top, under the skin, and in the cavity of the chicken. Tie the legs with kitchen twine. Place on a wire rack on a baking sheet and refrigerate overnight uncovered.

When ready to cook, take out the chicken and let stand at room temp. Drain the beans. In a small pan, heat the remaining tablespoon of oil. Cook the leek and minced garlic until softened, 3-4 minutes. (In as small a pan as I used, where it wasn’t all a single layer, it took several more minutes.)

Transfer the cooked leeks to a crockpot. Add the drained beans, the broth, bay leaf, and remaining teaspoons of sage, rosemary, and thyme.

Stir everything together, then place the chicken on top. Place the two heads of garlic alongside the chicken, where they can be in the liquid too.

Cover, and turn on high heat. Cook for 4 hours.

At 4 hours, carefully remove the chicken – it will most likely be fall-apart tender. Stir the drained tomatoes, the vinegar, and as much of the remaining 2 1/2 teaspoons of salt as desired into the liquid with the beans.

Serve with crusty bread to soak up some of the liquid, and squeeze some of the garlic cloves out of the heads out on each plate as well.

Chicken with Beans and Tomatoes

Adapted from Taste of the South.

  • 1 pound dried white cannellini beans, sorted and rinsed
  • 3 tablespoons olive oil, divided
  • 1 tablespoon plus 1 teaspoon chopped fresh sage, divided
  • 1 tablespoon plus 1 teaspoon dried rosemary, divided
  • 3 teaspoons dried thyme leaves, divided
  • 6 1/2 teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 1 (5 1/2-pound) whole roasting chicken, giblets discarded
  • white and light green parts of 1 leek, thinly sliced and well rinsed
  • 3 cloves garlic, minced
  • 1 quart low sodium chicken broth
  • 1 bay leaf
  • 2 heads garlic, tops removed
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 tablespoon apple cider vinegar
  • crusty bread, to serve

The night before:

Put the beans in a large bowl and add enough water to cover by 2 inches. Let stand.

In a small bowl/ramekin, combine combine 2 tablespoons oil, 1 tablespoon sage, 1 tablespoon rosemary, and 2 teaspoons thyme; set aside. In another small bowl, stir together 4 teaspoons salt, and the pepper; set aside. Pat the chicken dry with paper towel and gently loosen the skin, by sticking your hand or an upside-down spoon under the skin and moving it around to detach the connective bits but without tearing up the skin. Rub the oil mixture both on and under the skin, all over the chicken. Sprinkle the salt mixture all over the top, under the skin, and in the cavity of the chicken. Tie the legs with kitchen twine. Place on a wire rack on a baking sheet and refrigerate overnight uncovered.

When ready to cook, take out the chicken and let stand at room temp. Drain the beans. In a small pan, heat the remaining tablespoon of oil. Cook the leek and minced garlic until softened, 3-4 minutes.

Transfer the cooked leeks to a crockpot. Add the drained beans, the broth, bay leaf, and remaining teaspoons of sage, rosemary, and thyme. Stir everything together, then place the chicken on top. Place the two heads of garlic alongside the chicken, where they can be in the liquid too. Cover, and turn on high heat. Cook for 4 hours.

At 4 hours, carefully remove the chicken – it will most likely be fall-apart tender. Stir the drained tomatoes, the vinegar, and as much of the remaining 2 1/2 teaspoons of salt as desired into the liquid with the beans. Serve with crusty bread to soak up some of the liquid.

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Crispy Baked Tofu with Broccoli

Unusual for me to use tofu, but this way it turns out with crispy edges that are good, and the sauce to put on top is great! It looks like a ton of steps, with all the chunks of ingredients, but everything comes together easily while you wait for other steps.

Ingredients:

Tofu:

  • 1 block extra firm tofu
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey

Broccoli:

  • 1 head broccoli, cut into florets
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt

Sauce:

  • 1/4 cup soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons packed light brown sugar
  • 1 clove garlic, minced

For serving:

  • 1/4 cup sliced scallions
  • 1 teaspoon sesame seeds (skipped those!)
  • cooked rice or other grain like quinoa

To get started, take the tofu out of the package, pat it dry with paper towels, then wrap it in more paper towels, put it between two plates, and put some weight on top for half an hour to press out additional moisture. While this is setting, you can prepare the sauce for the tofu, and get the broccoli ready.

Preheat oven to 400 degrees. Line a baking sheet with a silpat/parchment/foil, and lightly grease before setting aside. In a small bowl, whisk together the olive oil, soy sauce, and honey for the tofu, then set aside.

On half the baking sheet, combine the broccoli, olive oil, and garlic, tossing to coat the broccoli, and spreading it in a single layer. Sprinkle with the salt.

Once the tofu has been drained, slice into 1″ cubes and put in a medium bowl. Sprinkle with the 1 tablespoon of cornstarch, tossing to coat, then pour the oil/soy/honey mixture on top and toss again.

Spread on the other half of the baking sheet. Bake for 30-35 minutes, flipping once halfway through to make sure everything crisps up evenly. The start of the baking time is a good time to get some rice water heating on the stove!

While the tofu and broccoli bake, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water, and vinegar. Place the cornstarch in a small dish and stir in 2-3 tablespoons of the soy/oil/water/vinegar mixture, stirring until no clumps of cornstarch remain.

Pour the cornstarch mixture back into the pot with the rest of the sauce ingredients. Place over medium heat and bring to a boil, stirring frequently, and cook until thickened.

When everything’s ready, serve the tofu and broccoli over rice, drizzled in a bit of the sauce and with the scallions and sesame seeds (if desired) sprinkled on top.

Crispy Baked Tofu with Brocolli

From Savory Simple.

Tofu:

  • 1 block extra firm tofu
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon honey

Broccoli:

  • 1 head broccoli, cut into florets
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt

Sauce:

  • 1/4 cup soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons water
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons packed light brown sugar
  • 1 clove garlic, minced

For serving:

  • 1/4 cup sliced scallions
  • 1 teaspoon sesame seeds
  • cooked rice or other grain like quinoa

To get started, take the tofu out of the package, pat it dry with paper towels, then wrap it in more paper towels, put it between two plates, and put some weight on top for half an hour to press out additional moisture. While this is setting, you can prepare the sauce for the tofu, and get the broccoli ready.

Preheat oven to 400 degrees. Line a baking sheet with a silpat/parchment/foil, and lightly grease before setting aside. In a small bowl, whisk together the olive oil, soy sauce, and honey for the tofu, then set aside.

On half the baking sheet, combine the broccoli, olive oil, and garlic, tossing to coat the broccoli, and spreading it in a single layer. Sprinkle with the salt.

Once the tofu has been drained, slice into 1″ cubes and put in a medium bowl. Sprinkle with the 1 tablespoon of cornstarch, tossing to coat, then pour the oil/soy/honey mixture on top and toss again. Spread on the other half of the baking sheet. Bake for 30-35 minutes, flipping once halfway through to make sure everything crisps up evenly. The start of the baking time is a good time to get some rice water heating on the stove!

While the tofu and broccoli bake, prepare the sauce. In a medium saucepan, whisk together the soy sauce, sesame oil, water, and vinegar. Place the cornstarch in a small dish and stir in 2-3 tablespoons of the soy/oil/water/vinegar mixture, stirring until no clumps of cornstarch remain. Pour the cornstarch mixture back into the pot with the rest of the sauce ingredients. Place over medium heat and bring to a boil, stirring frequently, and cook until thickened.

When everything’s ready, serve the tofu and broccoli over rice, drizzled in a bit of the sauce and with the scallions and sesame seeds sprinkled on top.

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Vermont Cheddar Bread

Another one from The New Artisan Bread in Five Minutes A Day, so it’s simple and doesn’t require kneading, just stirring! The recipe makes 4 loaves, slightly less than 1 pound each.

Extra cheese and now it’s breakfast?!

Ingredients:

  • 3 cups warm water
  • 1 tablespoon granulated yeast
  • 1 tablespoon kosher salt
  • 1 1/2 tablespoons sugar
  • 6 1/2 cups all-purpose flour
  • 1 cup grated cheddar cheese

Mix the yeast, salt, and sugar in the water in a large bowl or tub.

Stir in the remaining ingredients without kneading until well mixed.

Cover, not airtight, and allow to rest until it rises and collapses, about 2 hours. Use immediately or refrigerate and use over the next week.

When ready to bake, dust the surface of the dough and cut off a grapefruit-sized piece.

Dust the piece with more flour and shape into a ball by stretching the surface of the dough from the top to the bottom, then rotate, repeating on all four sides. Allow to rest on a cornmeal or parchment covered peel for 1 hour (40 minutes if not refrigerated).

Whoops, don’t own a peel.

Preheat a baking stone in the middle of the oven to 450 degrees and place a metal broiler tray on a lower shelf. Sprinkle the loaf liberally with flour and slash the top about 1/2 in deep with a serrated bread knife. Slide the loaf onto the hot pizza stone. Pour 1 cup of hot water into the broiler tray to create steam and close the door. (Alternately, skip the broiler tray and chuck a handful of ice into the bottom of the oven when you’re putting in the dough.) Bake for 30 minutes or until richly browned.

Cool completely on a rack before slicing and eating.

Vermont Cheddar Bread

From The New Artisan Bread in Five Minutes A Day.

  • 3 cups warm water
  • 1 tablespoon granulated yeast
  • 1 tablespoon kosher salt
  • 1 1/2 tablespoons sugar
  • 6 1/2 cups all-purpose flour
  • 1 cup grated cheddar cheese

Mix the yeast, salt, and sugar in the water in a large bowl or tub. Stir in the remaining ingredients without kneading until well mixed. Cover, not airtight, and allow to rest until it rises and collapses, about 2 hours. Use immediately or refrigerate and use over the next week.

When ready to bake, dust the surface of the dough and cut off a grapefruit-sized piece. Dust the piece with more flour and shape into a ball by stretching the surface of the dough from the top to the bottom, then rotate, repeating on all four sides. Allow to rest on a cornmeal or parchment covered peel for 1 hour (40 minutes if not refrigerated).

Preheat a baking stone in the middle of the oven to 450 degrees and place a metal broiler tray on a lower shelf. Sprinkle the loaf liberally with flour and slash the top about 1/2 in deep with a serrated bread knife. Slide the loaf onto the hot pizza stone. Pour 1 cup of hot water into the broiler tray to create steam and close the door. (Alternately, skip the broiler tray and chuck a handful of ice into the bottom of the oven when you’re putting in the dough.) Bake for 30 minutes or until richly browned. Cool completely on a rack before slicing and eating.

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Gooey Butter Cake

A simple but real easy cake that’s actually better a few days after baking, when the gooey-ness really sets in.

Ingredients:

  • 1 box yellow pudding-in-mix cake mix (my supermarket no longer has any mixes that mention pudding, I just got the yellow mix that said ‘butter’ and ‘moist’ in the name)
  • 3 eggs, divided
  • 1 stick butter, room temp
  • 1 pound powdered sugar, divided
  • 1 8 ounce package cream cheese, room temperature

Preheat oven to 350 degrees.

Mix the cake mix, 1 egg, and the butter until crumbly, then press evenly into a 9×13” pan.

The dry one, on the left. The right one is the cream cheese mixture coming up next.

Blend 12 ounces of powdered sugar, the cream cheese, and the 2 remaining eggs until creamy. Pour over pressed mixture.

Bake 30 minutes or until golden brown.

Let cool slightly then press remaining powdered sugar into cake. Let cool a while longer, then slice and serve.

Gooey Yellow Cake

From The Mystery Writers Of America Cookbook.

  • 1 box yellow pudding-in-mix cake mix
  • 1 stick butter, room temp
  • 1 pound powdered sugar, divided
  • 1 8 ounce package cream cheese, room temperature

Preheat oven to 350 degrees.

Mix the cake mix, 1 egg, and the butter until crumbly, then press evenly into a 9×13” pan.

Blend 12 ounces of powdered sugar, the cream cheese, and the 2 remaining eggs until creamy. Pour over pressed mixture.

Bake 30 minutes or until golden brown. Let cool slightly then press remaining powdered sugar into cake. Let cool a while longer, then slice and serve.

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Gochujang Pulled Pork Pizza

This recipe has a couple parts, because you have to make the pork, and the crust as well (although for them you could do store-bought). Super worth it, though! This is multiple favorite flavors all wrapped up in one! I had a 3 lb piece of pork, which after both pizzas was still enough for a few days of lettuce wraps and then a sort of unusual gochujang lasagna situation to use up a variety of leftovers. The recipe originally called for a 5 pound hunk of pork, which I guess if I’d done, I’d be eating leftover pork until May!

Gochujang Pork:

  • 5 lb pork shoulder or butt
  • 1/3  cup gochujang
  • 1/4  cup low-sodium soy sauce
  • 1/4  cup honey
  • 1/2  cup chicken stock

Gochujang Pizza Sauce

  • 6 tablespoons tomato paste
  • 4 tablespoons gochujang
  • 2 tablespoons rice vinegar

Kimchi Dipping Sauce

  • 1/2 cup drained kimchi
  • 1/2 cup mayonnaise

To put it all together:

  • 2 pizza crusts (I used refrigerator pizza dough)
  • 1 cup chopped pineapple (I used canned)
  • 1 cup grated pizza mozzarella
  • 1/2 cup red onions, thinly sliced (skipped it)
  • cilantro, to serve (hate it, skip)

To make the pork, the night before you want pizza put the pork shoulder/butt in a crockpot. Combine the gochujang, soy sauce, honey, and chicken stock in a medium bowl and pour over the pork.

Cover and cook on low 8-10 hours.

Transfer the cooked pork to a large bowl and pour the liquid from the crockpot into a large pot, straining out any big lumps of fat that fell off in the liquid.

I think a bunch of this fat was stuff I pulled out while shredding the pork too, this wasn’t all loose floating fat chunks.

I started with my largest saucepan and it wasn’t big enough when this stuff bubble up. Heat on high and boil until reduced to about 2 cups, 15ish minutes.

While the sauce reduces, shred the pork with 2 forks. Pour the reduced sauce over the pork and stir together.

Prepare your crusts according to your recipe/package instructions. Make the gochujang pizza sauce by stirring together the tomato paste, gochujang, and rice vinegar in a small bowl.

pizza sauce left, dipping sauce right

Preheat your oven according to your crusts’ directions. Shape your two crusts, then top each with half of the gochujang pizza sauce, then the cheese, pork, pineapple, and red onions. Bake according to your crusts’ directions.

While the pizza bakes, make the kimchi dipping sauce by blending the kimchi and mayo in a blender or food processor. Easy peasy! When the pizza comes out of the oven, drizzle some of the kimchi mayo over the top, and use the rest for dipping crusts in as you eat. Sprinkle a bit of cilantro over the top as well, then enjoy!

Gochujang Pulled Pork Pizza

Barely adapted from The Endless Meal.

Gochujang Pork:

  • 5 lb pork shoulder or butt
  • 1/3  cup gochujang
  • 1/4  cup low-sodium soy sauce
  • 1/4  cup honey
  • 1/2  cup chicken stock

Gochujang Pizza Sauce

  • 6 tablespoons tomato paste
  • 4 tablespoons gochujang
  • 2 tablespoons rice vinegar

Kimchi Dipping Sauce

  • 1/2 cup drained kimchi
  • 1/2 cup mayonnaise

To put it all together:

  • 2 pizza crusts (I used refrigerator pizza dough)
  • 1 cup chopped pineapple
  • 1 cup grated pizza mozzarella
  • 1/2 cup red onions, thinly sliced (skipped it)
  • cilantro, to serve (hate it, skip)

To make the pork, the night before you want pizza put the pork shoulder/butt in a crockpot. Combine the gochujang, soy sauce, honey, and chicken stock in a medium bowl and pour over the pork. Cover and cook on low 8-10 hours. Transfer the cooked pork to a large bowl and pour the liquid from the crockpot into a large pot, straining out any big lumps of fat that fell off in the liquid. Heat on high and boil until reduced to about 2 cups, 15ish minutes.

While the sauce reduces, shred the pork with 2 forks. Pour the reduced sauce over the pork and stir together.

Prepare your crusts according to your recipe/package instructions. Make the gochujang pizza sauce by stirring together the tomato paste, gochujang, and rice vinegar in a small bowl.

Preheat your oven according to your crusts’ directions. Shape your two crusts, then top each with half of the gochujang pizza sauce, then the cheese, pork, pineapple, and red onions. Bake according to your crusts’ directions.

While the pizza bakes, make the kimchi dipping sauce by blending the kimchi and mayo in a blender or food processor. Easy peasy! When the pizza comes out of the oven, drizzle some of the kimchi mayo over the top, and use the rest for dipping crusts in as you eat. Sprinkle some cilantro over the top, then enjoy!

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