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A food blog full of simple recipes I want to try.
Green Bean and Artichoke Casserole Ingredients Coarse salt and ground pepper 1 pound green beans, trimmed and cut into 2-inch lengths 4 tablespoons butter 3 tablespoons all-purpose flour 2 garlic cloves, minced 2 cups whole milk 1 can (14 ounces) artichoke hearts in water, drained, squeezed dry, and quartered lengthwise Cayenne pepper 6 slices white sandwich bread, crusts removed, coarsely chopped Directions: Preheat oven to 425 degrees. In a large pot of boiling salted water, cook green beans until tender, 4 to 6 minutes. Drain, and set aside. In a large saucepan, melt butter over medium. Transfer 2 tablespoons to a medium bowl, and set aside for breadcrumb topping. To remaining butter in pan, add flour and garlic; cook, whisking, for 1 minute (do not let brown). Gradually whisk in milk; bring to a boil. Reduce to a simmer; cook until sauce has thickened, 2 to 3 minutes. Stir in green beans and artichoke hearts; season with salt, pepper, and a pinch of cayenne. Transfer to a shallow 2-quart baking dish. Toss breadcrumbs with reserved melted butter; scatter over green bean mixture. Bake until crumbs are golden brown and sauce is bubbling, 10 to 15 minutes. Serves 4

Green Bean and Artichoke Casserole

Ingredients

  • Coarse salt and ground pepper
  • 1 pound green beans, trimmed and cut into 2-inch lengths
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 2 cups whole milk
  • 1 can (14 ounces) artichoke hearts in water, drained, squeezed dry, and quartered lengthwise
  • Cayenne pepper
  • 6 slices white sandwich bread, crusts removed, coarsely chopped

Directions:

  1. Preheat oven to 425 degrees. In a large pot of boiling salted water, cook green beans until tender, 4 to 6 minutes. Drain, and set aside.
  2. In a large saucepan, melt butter over medium. Transfer 2 tablespoons to a medium bowl, and set aside for breadcrumb topping. To remaining butter in pan, add flour and garlic; cook, whisking, for 1 minute (do not let brown). Gradually whisk in milk; bring to a boil. Reduce to a simmer; cook until sauce has thickened, 2 to 3 minutes. Stir in green beans and artichoke hearts; season with salt, pepper, and a pinch of cayenne. Transfer to a shallow 2-quart baking dish.
  3. Toss breadcrumbs with reserved melted butter; scatter over green bean mixture. Bake until crumbs are golden brown and sauce is bubbling, 10 to 15 minutes.

Serves 4

fuckyeahcutefood: dainty-tea: Lembas Bread Recipe  Elvish Bread. One small bite is enough to fill a grown man! Minutes to Prepare: 15 Minutes to Cook: 15 Number of Servings: 10 Ingredients • 2 1/2 cups of flour• 1 tablespoon of baking powder• 1/4 teaspoon of salt• 8 tablespoons of cold butter (1 stick)• 1/3 cup of brown sugar• 1 teaspoon of cinnamon• 1/2 teaspoon maple syrup/honey• 2/3 cup of milk/heavy cream (or more, if necessary)• 1/2 teaspoon of vanilla Directions 1) Preheat oven to 220 degrees Celcius (425 degrees Fahrenheit).2) Mix the flour, baking powder and salt into a large bowl.3) Add the butter and mix with a fork or a pastry cutter until the mixture resembles fine granules.4) Add the sugar and cinnamon, and mix them thoroughly into the mixture.5) Add the milk/cream and vanilla and stir them in with a fork until a nice, thick dough forms.6) Roll the dough out about 1/2 in thickness.7) Cut out 3-inch squares and transfer the dough to a cookie sheet.8) Criss-cross (DO NOT cut all the way) each square from corner-to-corner with a knife.9) Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.(the recipe makes about 10-12 pieces of lembas) nutrition information is using honey, milk, and 10 pieces of lembasNumber of Servings: 10

fuckyeahcutefood:

dainty-tea:

Lembas Bread Recipe 

Elvish Bread. One small bite is enough to fill a grown man!

Minutes to Prepare: 15
Minutes to Cook: 15
Number of Servings: 10

Ingredients

• 2 1/2 cups of flour
• 1 tablespoon of baking powder
• 1/4 teaspoon of salt
• 8 tablespoons of cold butter (1 stick)
• 1/3 cup of brown sugar
• 1 teaspoon of cinnamon
• 1/2 teaspoon maple syrup/honey
• 2/3 cup of milk/heavy cream (or more, if necessary)
• 1/2 teaspoon of vanilla

Directions


1) Preheat oven to 220 degrees Celcius (425 degrees Fahrenheit).
2) Mix the flour, baking powder and salt into a large bowl.
3) Add the butter and mix with a fork or a pastry cutter until the mixture resembles fine granules.
4) Add the sugar and cinnamon, and mix them thoroughly into the mixture.
5) Add the milk/cream and vanilla and stir them in with a fork until a nice, thick dough forms.
6) Roll the dough out about 1/2 in thickness.
7) Cut out 3-inch squares and transfer the dough to a cookie sheet.
8) Criss-cross (DO NOT cut all the way) each square from corner-to-corner with a knife.
9) Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

(the recipe makes about 10-12 pieces of lembas) 

nutrition information is using honey, milk, and 10 pieces of lembas

Number of Servings: 10

(via tricksterwithcandy)

Black Bean-Sweet Potato Enchiladas: Filling ingredients:1 15-oz can black beans, rinsed and drained2 teaspoons minced garlicOne lime’s worth of fresh lime juice2 cups cubed, baked sweet potatoes (one extra-large or two smallish sweet potatoes)1/2 cup chopped roasted green chiles1/2 teaspoon ground cumin1/2 teaspoon chili powder1/2 teaspoon cayenne pepper, if you like spicy food like me1 jalapeño, diced1 Fresno pepper, dicedSea salt and black pepper, to taste The rest of the ingredients:1 jar of salsa verde8 organic corn tortillasMonterey Jack cheeseChopped fresh cilantroSliced avocadoDirections:Preheat oven to 350 degrees. Mix together the filling ingredients in one bowl. Pour enough salsa verde into your baking dish to lightly cover the bottom. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Add 1/8 of the filling to each tortilla, sprinkle with cheese, wrap and place it in your baking dish. Repeat for all of the tortillas. Top with more salsa verde and cheese. Bake for twenty to twenty-five minutes, until sauce is bubbling and tortillas look slightly golden. Sprinkle with fresh cilantro and serve with freshly sliced avocado. 

Black Bean-Sweet Potato Enchiladas:

Filling ingredients:
1 15-oz can black beans, rinsed and drained
2 teaspoons minced garlic
One lime’s worth of fresh lime juice
2 cups cubed, baked sweet potatoes (one extra-large or two smallish sweet potatoes)
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper, if you like spicy food like me
1 jalapeño, diced
1 Fresno pepper, diced
Sea salt and black pepper, to taste

The rest of the ingredients:
1 jar of salsa verde
8 organic corn tortillas
Monterey Jack cheese
Chopped fresh cilantro
Sliced avocado

Directions:
Preheat oven to 350 degrees. Mix together the filling ingredients in one bowl. Pour enough salsa verde into your baking dish to lightly cover the bottom. Warm up your tortillas, one by one in a skillet, or all at once in a microwave so they don’t break when you bend them. Add 1/8 of the filling to each tortilla, sprinkle with cheese, wrap and place it in your baking dish. Repeat for all of the tortillas. Top with more salsa verde and cheese. Bake for twenty to twenty-five minutes, until sauce is bubbling and tortillas look slightly golden. Sprinkle with fresh cilantro and serve with freshly sliced avocado. 

Pasta with Tomato and Almond Pesto Ingredients: 1/4 cup slivered almonds 12 ounces cherry or grape tomatoes (about 2 1/2 cups; or substitute with 12 ounces of any fresh tomato) 1/2 cup packed fresh basil leaves 1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp) 1 small pepperocini (hot peppers in vinegar) stemmed, seeded and minced (about 1/2 tsp; see note) Table salt pinch red pepper flakes (optional) 1/3 cup extra virgin olive oil 1 pound pasta, preferable linguine or spaghetti 1 ounce Parmesan cheese, grated (about 1/2 cup) plus extra for serving Directions: Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately. Serves 4-6

Pasta with Tomato and Almond Pesto


Ingredients:

  • 1/4 cup slivered almonds
  • 12 ounces cherry or grape tomatoes (about 2 1/2 cups; or substitute with 12 ounces of any fresh tomato)
  • 1/2 cup packed fresh basil leaves
  • 1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp)
  • 1 small pepperocini (hot peppers in vinegar) stemmed, seeded and minced (about 1/2 tsp; see note)
  • Table salt
  • pinch red pepper flakes (optional)
  • 1/3 cup extra virgin olive oil
  • 1 pound pasta, preferable linguine or spaghetti
  • 1 ounce Parmesan cheese, grated (about 1/2 cup) plus extra for serving


Directions:

  1. Toast almonds in small skillet over medium heat, stirring frequently, until pale golden and fragrant, 2 to 4 minutes. Cool almonds to room temperature.

  3. Process cooled almonds, tomatoes, basil, garlic, pepperoncini, 1 teaspoon salt, and red pepper flakes (if using) in food processor until smooth, about 1 minute. Scrape down sides of bowl with rubber spatula. With machine running, slowly drizzle in oil, about 30 seconds.

  5. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook until al dente. Reserve ½ cup cooking water; drain pasta and transfer back to cooking pot.

  7. Add pesto and ½ cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water so that pesto coats pasta. Serve immediately, passing Parmesan separately.

Serves 4-6

Baked Fontina Ingredients: 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces 6 cloves garlic, thinly sliced 1 tbsp fresh thyme, chopped 1 tsp fresh rosemary, chopped 3 tbsp extra virgin olive oil 1/2 tsp Kosher salt 1/2 tsp freshly ground black pepper Directions: Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler. Spread cheese out in the bottom of a 12-inch cast iron pan.  Drizzle olive oil over the cheese.  Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese.  Sprinkle salt and pepper over the top of the cheese. Bake for 6 minutes, until the cheese is bubbly and melted through.  Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot!  Serve immediately.

Baked Fontina

Ingredients:

  • 1 1/2 lbs Italian fontina, rind removed and cubed into 1-inch pieces
  • 6 cloves garlic, thinly sliced
  • 1 tbsp fresh thyme, chopped
  • 1 tsp fresh rosemary, chopped
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper

Directions:

  1. Adjust top rack of the oven so that it sits about 5 inches under the broiler unit. Preheat broiler.
  2. Spread cheese out in the bottom of a 12-inch cast iron pan.  Drizzle olive oil over the cheese.  Mix together the garlic and herbs in a small bowl and sprinkle the mixture evenly over the cheese.  Sprinkle salt and pepper over the top of the cheese.
  3. Bake for 6 minutes, until the cheese is bubbly and melted through.  Carefully remove the pan from the oven and set it on a heatproof surface – the pan will be hot!  Serve immediately.
Zucchini Parmesan Fritters Ingredients: 3 zucchinis 3 spring onions 130 grams grated (or ground) parmesan cheese chopped parsley chopped mint leaves 1 teaspoon ground red paprika 10 grams flour - I used whole wheat rye flour 1 tablespoon salt 1 teaspoon pepper 2 eggs olive oil 1 lime Directions: Grate the zucchinis and let them sit for 10 minutes so they would let the excess water out. Chop the spring onions and mix them with the parmesan. Add in the parsley, mint and red paprika. Add in the flour and season it with salt and pepper. Gradually add the whisked eggs.  Take one handful of grated zucchini and squeeze it above the sink so you get rid of the water. When you’re done then add the zucchini to the parmesan mixture. Mix them well with your hands.  Heat olive oil in a pan and then add small balls to it. Cook each side for 2 minutes on low heat. When they’re done place them on paper towels. Squeeze just a tiny bit of lime juice on top of the fritters. 

Zucchini Parmesan Fritters

Ingredients:

  • 3 zucchinis
  • 3 spring onions
  • 130 grams grated (or ground) parmesan cheese
  • chopped parsley
  • chopped mint leaves
  • 1 teaspoon ground red paprika
  • 10 grams flour - I used whole wheat rye flour
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 2 eggs
  • olive oil
  • 1 lime

Directions:

  1. Grate the zucchinis and let them sit for 10 minutes so they would let the excess water out.
  2. Chop the spring onions and mix them with the parmesan. Add in the parsley, mint and red paprika. Add in the flour and season it with salt and pepper. Gradually add the whisked eggs. 
  3. Take one handful of grated zucchini and squeeze it above the sink so you get rid of the water. When you’re done then add the zucchini to the parmesan mixture. Mix them well with your hands. 
  4. Heat olive oil in a pan and then add small balls to it. Cook each side for 2 minutes on low heat.
  5. When they’re done place them on paper towels. Squeeze just a tiny bit of lime juice on top of the fritters. 
Slow Cooker, Banana & Coconut Milk Steel-Cut Oatmeal Ingredients: ripe bananas steel cut oats light coconut milk ground flax seed vanilla cinnamon nutmeg brown sugar kosher salt butter (omit butter for vegan) Directions: Directions and pictures can be found here.

Slow Cooker, Banana & Coconut Milk Steel-Cut Oatmeal

Ingredients:

  • ripe bananas
  • steel cut oats
  • light coconut milk
  • ground flax seed
  • vanilla
  • cinnamon
  • nutmeg
  • brown sugar
  • kosher salt
  • butter (omit butter for vegan)

Directions:

Directions and pictures can be found here.

Tomato Basil Quinoa Salad Ingredients: 2 c. prepared quinoa 1 can navy beans, drained and rinsed 3 1/2 c. – 4c. diced tomatoes 2 c. spinach 1 c. packed basil Dressing: 2 TB. balsamic vinegar 1 TB. olive oil 2-3 cloves garlic finely diced zest of one small lemon salt and pepper to taste (parmesan cheese:optional) Directions: Whisk the dressing ingredients together and set aside.  In a food processor, finely chop basil leaves and spinach. Set aside In a large bowl add quinoa, beans, tomatoes, chopped greens, and dressing. Mix until combined, and add more salt and pepper to taste. Set in fridge until ready to serve.

Tomato Basil Quinoa Salad

Ingredients:

  • 2 c. prepared quinoa
  • 1 can navy beans, drained and rinsed
  • 3 1/2 c. – 4c. diced tomatoes
  • 2 c. spinach
  • 1 c. packed basil
  • Dressing:
  • 2 TB. balsamic vinegar
  • 1 TB. olive oil
  • 2-3 cloves garlic finely diced
  • zest of one small lemon
  • salt and pepper to taste
  • (parmesan cheese:optional)

Directions:

  1. Whisk the dressing ingredients together and set aside. 
  2. In a food processor, finely chop basil leaves and spinach. Set aside
  3. In a large bowl add quinoa, beans, tomatoes, chopped greens, and dressing. Mix until combined, and add more salt and pepper to taste.
  4. Set in fridge until ready to serve.

Also made spinach, arugula, and goat cheese pizza.

I used a pre-made pizza dough (time constraints made it impossible to make our own) and used the left over goat cheese and arugula from the Strawberry-Goat Cheese Bruschetta. Then I added some spinach.

Made the Strawberry-Goat Cheese Bruschetta I posted last night.

It went well! and was delicious!

I used an ordinary baguette and placed a single slice of goat cheese and a strawberry slice since I couldn’t find the proper sized baguette.