Stir-Fried Green Beans

Fresh Green Beans cut to similar sizes.
Stir fry onion (cut in long pieces) and garlic (crushed but not minced) till fragrant.
Add Green Beans and salt and stir fry for about 2 minutes.
Add 2-4 Tablespoons Chicken Broth and cover on low for about 5 minutes.
Remove lid and return to medium-high.
Add Hoisin Sauce (2 Tablespoons, approximately) and some Sriracha chili garlic sauce.
Fry 1-2 minutes. Serve!

Classic Cornbread

The recipe is a classic - some cornbreads are more "cake" like this is not. 

Ingredients

• 5 tablespoons unsalted butter, plus more for the pan
• 3/4 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk (shake before measuring)
• 2 large eggs

Directions

Preheat the oven to 425 degrees F and position a rack in the middle. Heat an 8-inch-square baking pan.

Melt the butter in the microwave in a microwave-safe dish in three 15-second intervals on high or in a small pan on the stove. Set it aside to cool.

In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

In a large bowl, whisk together the buttermilk and the eggs. Add the melted butter. Add the flour-cornmeal mixture and stir just until combined. Melt butter in heated pan and then Pour the batter into the pan. Bake until the cornbread just begins to brown and a toothpick inserted in the center comes out clean, 18 to 23 minutes. Cool for about 10 minutes before serving.

Modified from Cat Cora for Food Network Magazine

Pumpkin Muffins with Ginger Cream Cheese Frosting

I have been making these muffins since Lauren was born as a healthy snack choice. They are very good by themselves but recently Aaron decided to add a little sweetness.

Muffins:

1 cup all-purpose flour

3/4 cup whole wheat flour

3 Tablespoons sugar

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

1/4 teaspoon baking soda

1/8 teaspoon salt

1 beaten egg

3/4 cup skim milk

2 Tablespoons butter, melted

1/2 cup canned pumpkin (mashed)

Directions:

1. Preheat over to 375

2. Lightly oil 12 muffin cups, dust with flour and set aside

3. In a large bowl stir together all-purpose flour, whole wheat flour, sugar, baking powder, pumpkin pie spice, baking soda, and salt. Make well in center of flour mixture.

4. In a small bowl combine egg, milk, and butter; stir in pumpkin. Add all at once to flour mixture. Stir just until moistened (batter will be lumpy).

5. Spoon batter into prepared muffin cups, filling each about 2/3 full. Bake in oven for 15-18 minutes or until a toothpick in centers come out clean. Cool in pan on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.

*This recipe is from Whole Foods 365 brand canned pumpkin. I just recently bought some more pumpkin and they changed their packaging and no longer have this recipe on the side of the can.

Now for the sweet stuff:)

FYI: I have struggled with fresh ginger-I never used it in time and it always went bad however powdered ginger just isn't as flavorful and good tasting as fresh. On a recent trip to my favorite store we found this:

It works perfectly and tastes amazing. No more rotten ginger in my pantry:)

Ginger Cream Cheese Frosting:

1 package of cream cheese-room temperature

3 Tablespoons of butter-room temperature

1 1/2 cups of powdered sugar

2 teaspoons of fresh ginger

Beat it all together in a stand mixer until smooth.

Top it on the muffins and you have a sweet and healthy snack:)

*Recipe from Aaron

Awesome Light and Fluffy Biscuits

8 Tablespoons unsalted butter
4 Tablespoons Vegetable Shortening
3 Cups all-purpose flour
1 Tablespoon sugar
1 Tablespoon baking powder
1 Teaspoon salt
1/2 Teaspoon baking soda
1 1/4 cups buttermilk

1. Chill Fat: Cut butter and shortening into 1/2 inch pieces and refrigerate until chilled. 
2. Mix Dough: Pulse flour, sugar, baking powder, salt, and baking soda in food processor until combined. Add chilled butter and shortening and pulse until mixture resembles coarse mail.
3. Knead Dough. Transfer flour mixture to large bowl. Stir in buttermilk until combined. Turn dough onto lightly floured surface and knead briefly, 8 to 10 times, to form smooth, cohesive ball. Roll dough into circle about 3/4 inch think. 
4. Cut Biscuits.
5. Bake Biscuits at 450 until biscuits begin to rise - about 5 min. Reduce heat to 400, turn biscuits and finish cooking until golden brown, 10-12 more minutes. 

*America's Test Kitchen 

Warm Soup and Homemade Bread

Lentil Soup

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stocks, chopped
2 garlic cloves, chopped
salt and freshly ground black pepper
1 (14 1/2 ounce) can of diced tomatoes
1 1/4 cups of lentils
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs or 1 teaspoon of dried
2/3 cup dried elbow pasta, whole wheat (optional)
1 cup shredded Parmesan

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots and celery. Add the garlic, salt and pepper and saute until all the vegetables are tender, about 5-8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta, Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

* Recipe courtesy Giada De Laurentiis

Herb Garlic bread

1 Tablespoon of active dry yeast
1 teaspoon of sugar
1/4 cup warm water (105 to 115 degrees)
3 1/4 to 3 1/2 cups of all-purpose flour
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon fresh minced garlic
1 teaspoon salt
3/4 cold water
1 egg
1 teaspoon water

Dissolve yeast and sugar in warm water

Place 3 1/4 cups flour, basil, oregano, thyme, garlic, and salt in bowl. Attach bowl and dough hook to mixer. Turn to speed 2 and mix 30 seconds. Stop and scrape bowl. Continuing on speed 2, slowly add yeast mixture and cold water, mixing about 30 seconds. If dough is sticky, add remaining 1/4 cup of flour. Knead of Speed 2 until dough is smooth and elastic, about 3 minutes.

Cover; let rise at room temperature, free from draft, until doubled in size, about 1 1/2 to 2 hours.

On lightly floured surface, punch dough down several times, to remove all air bubbles, and divide dough in half. Shape each half into a ball. Place each ball on a parchment lined baking sheet. If I use my stone I do not use parchment paper. Combine egg and 1 teaspoon of water and brush top of each ball. Cover with greased plastic wrap. Let rise at room temperature ( 70 - 80 degrees) until doubled in size, about 1 to 1 1/2 hours.

Brush top of each loaf again with egg mixture. Bake at 450 for 15-18 minutes or until deep golden brown. Remove from pans and cool on wire racks.

*Recipe from Kitchen Aid instructions and recipe book with some modifications:)

CloudCakes

Cloudcakes

1 1/4	cups flour
1 1/2	tablespoons sugar
1	teaspoon baking soda
3/4	teaspoon salt
1 1/4	cups low fat buttermilk
1/4	cup sour cream
2	large eggs , separated, plus 2 extra egg whites
2	tablespoons unsalted butter , melted and cooled

1. Whisk flour, sugar, baking soda, and salt together in large bowl. Stir buttermilk and sour cream together in medium bowl until combined. Add egg yolks and butter to buttermilk mixture, and stir well to combine. With electric mixer or balloon whisk, beat all 4 egg whites in large bowl to soft peaks. Pour buttermilk mixture over dry ingredients and whisk until just combined. (Batter should be lumpy, with visible streaks of flour.) Using spatula, carefully fold whites into batter until just combined. Do not overmix--a few streaks of whites should be visible.

2. Heat 2 teaspoons oil in large nonstick skillet over medium-low heat for 5 minutes. Using 1/8-cup measure or small ladle, spoon batter into pan. Cook until bottoms are evenly browned, 2 to 3 minutes. Flip pancakes and cook until golden brown on second side, 2 to 3 minutes longer. Serve, cooking remaining batter and using more vegetable oil as needed to grease pan.

*From America's Test Kitchen

Noodle-and-Spinach Casserole

Our friends in NC made this dish for us while we were visiting some years ago. This has become a common dish on your dinner table. Thanks Jen!


1 (8 oz.) package of whole wheat egg noodles
1 lb. ground beef
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 (26 oz.) jar spaghetti sauce
1/2 tsp. each of basil, oregano and thyme
1 (10 oz.) package frozen, chopped spinach, thawed and drained
2 cups (8 oz.) shredded Monterey Jack cheese
1 1/2 cups sour cream
1 large egg, lightly beaten
1 tsp. garlic salt
1 1/2 cups (6 oz.) shredded Parmesan cheese

1. Cook noodles according to package directions; drain and set aside.
2. Cook beef and next 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and basil, oregano and thyme.
3. Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into slightly greased 9x13 inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese.
4. Bake at 350 for 30 minutes or until bubbly and golden.

Modified from Southern Living