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< Back Roasted Cauliflower and Brussel Sprouts Prep Time: 5 Minutes Cook Time: 30 Minutes Serves: 4-6 Level: Beginner About the Recipe Roasted Cauliflower and Brussel Sprouts These side vegetables get totally elevated with the addition of tahini and pomegranate molasses. Ingredients 1 cauliflower, cut into small florets 4 cups Brussels sprout, cut in half 1 pomegranate 3 tbsp tahini 2 tbsp pomegranate molasses 8-10 mint leaves, chopped 1/4 cup pistachios, chopped Extra-virgin olive oil, for roasting 1 tbsp za'atar 1 lemon, juice Salt and pepper, QB Maldon salt, QB Preparation Preheat your oven to 475F. In a large roasting tray, add the cauliflower florets, brussel sprouts, olive oil, salt, za'atar, 1/2 lemon juice, and black pepper. Mix well with your hands. Roast in the oven for 30 minutes or until browned on the edges. Plate and season with another 1/2 lemon juice and maldon salt to taste. Finish with a drizzle of tahini, pomegranate molasses, and add mint, pomegranate seeds, another sprinkle of maldon salt, and pistachios. Enjoy! Previous Next

< Back Cottage Cheese Bread Prep Time: 40 minutes Cook Time: 45 minutes Serves: 10-12 Level: Beginner About the Recipe Ingredients 1 1/2 teaspoons (5 g) active dry yeast 1/3 cup (75 g) lukewarm water 1 cup (250 g) egg whites or 7 to 8 egg whites 1 cup (255 g) cottage cheese 4 2/3 cups (582 g) bread flour, plus more for dusting 1 tablespoon (10 g) Diamond Crystal kosher salt Preparation Step 1 In a large mixing bowl, combine the active dry yeast and lukewarm water and set aside to hydrate. In a blender or food processor, combine the egg whites and cottage cheese. Blend until smooth. Add the blended mixture to the yeast mixture and whisk to combine. Step 2 Whisk the flour with a dry whisk in its container to remove any lumps and aerate the flour. Measure it and add the flour and salt to the wet mixture. Whisk using a Dutch whisk or fork to combine. You will be left with a shaggy, sticky dough. Step 3 Dust the work surface with more flour and dump the dough on it. Knead the dough for 5 to 6 minutes, or until it starts looking smooth. You can also knead the dough using a stand mixer, until smooth. Dust your hands with more flour to prevent them from sticking to the dough or oil your hands a little bit of oil. Use a bench scraper to help lift the sticky dough from your work surface and continue kneading. Shape the dough into a ball and place it back in the mixing bowl. Cover and proof in a warm spot for 1 hour, until almost doubled in size. Step 4 Line a 10 x 4-inch (26 x 10 cm) loaf pan with parchment paper (if needed) — a smaller loaf pan such as the standard 9 x 5-inch loaf pan won’t work, the dough will ooze out on the sides. If you don’t have a pan with those exact measurements, no problem! Use a larger one, such as 10 x 4-inch loaf pan, 10 x 5-inch loaf pan, or simply divide the dough in 2 halves and make 2 loaves of bread. Those can be baked in smaller loaf pans. You could also bake the dough directly on a baking sheet, though it won’t be as tall as a sandwich bread, but it will still work. After an hour of proofing, punch down the dough to deflate. Roll it into a log, stitch the ends by pinching them together. Proof the bread in the loaf pan for 20 to 25 minutes, until visibly risen and puffed up. In the meantime, preheat the oven to 400°F. After proofing the dough, make a slit in the middle using a sharp knife or razor blade. Step 5 Bake in the oven for 40 to 45 minutes. The bread will brown on the top pretty quickly — to prevent it from burning, cover the top with a sheet of aluminum foil as soon as it turns crusty and brown. You will be able to tell the bread is done baking when the bread sounds hollow after a gentle tap on the crust. Cool completely, then slice and serve. I like to slice it, store it in the freezer in a ziplock bag and toast each frozen slice before serving. Previous Next

< Back Crispy Roasted Chickpeas Prep Time: 5 Minutes Cook Time: 30-40 Minutes Serves: 1.5 cups Level: Beginner About the Recipe This is the absolute best roasted chickpeas recipe. The foolproof method results in flavorful, crispy chickpeas that turn out perfectly every time! Delicious on top of Greek Salad! Ingredients ½ Tablespoon Olive oil Spices (of your choice) 1.5 Cups of Chickpeas Preparation These perfectly seasoned roasted chickpeas are an easy, flavorful and healthy snack. I also love serving them alongside some of my favorite Mediterranean dishes like this delicious baked falafel, hummus chicken, Greek meatballs, hummus and pita bread, and this tzatziki sauce. Crispy chickpeas are my favorite way to add more protein and fiber to a meatless salad – especially this greek salad! Roasted Chickpeas Recipe: Ingredients & Substitutions These roasted chickpeas are really versatile. Olive oil: Any oil works well in this recipe, my top suggestions are olive oil and avocado oil. Spices: I have included my favorite spice mixture for this recipe – but you can adjust the spices to your liking. Chickpeas. I use canned chickpeas for ease. If cooking your own, you will need 1.5 cups of cooked chickpeas. How to Roast Chickpeas I perfected the method to make perfectly crispy chickpeas every single time! Follow the steps and don’t skip any! Begin by very lightly greasing a baking sheet – preferably with spray olive oil or avocado oil – then set it aside. Next, drain and thoroughly rinse the chickpeas (if using canned). Then, thoroughly dry the chickpeas. I suggest turning the drained and rinsed chickpeas onto a paper-towel lined plate and patting them dry. It’s important they are completely dry to achieve maximum crispiness. While the chickpeas are drying, mix the spices together in a small bowl. Once the chickpeas have been thoroughly rinsed and dried, bake them “naked” for 15 minutes without any oil or seasoning on them. This way they begin to crisp up before they absorb any of the olive oil. After 15 minutes, remove the chickpeas from the oven, drizzle ½ Tablespoon olive oil over the chickpeas, and stir until they are evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil. Once they are evenly coated with oil, add the spices to the chickpeas and stir until evenly coated. Then, continue baking in the preheated oven for 10 more minutes before removing them to stir the chickpeas again. Return the stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking). Then, turn off the oven and crack the door so it’s slightly ajar. Let chickpeas cool in the oven to achieve maximum crispiness Store/Freeze I suggest storing these in an airtight container at room temperature for up to 5 days. You can freeze them as well, but you will likely need to re-crisp them in the oven after they thaw. To re-crisp the chickpeas If you live somewhere humid or your home has moisture in the air, you may need to re-crisp the roasted chickpeas after storing them. To do this, just preheat your oven to 400 degrees F and bake them for 2 to 5 minutes. Previous Next

< Back Blueberry Crumble Prep Time: 15 Minutes Cook Time: 40 Minutes Serves: 6 Level: Beginner Ingredients For the Filling: 2 to 2 1/4 pounds about 36 oz fresh blueberries, rinsed & well-drained 2 Tbsp lemon juice, freshly squeezed 1 tsp lemon zest, zest of 1 lemon 3 Tbsp all-purpose flour 1/4 cup granulated sugar 1 tsp ground cinnamon Ingredients for the Crumble Topping: 1 cup all-purpose flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp generous pinch of salt 8 Tbsp 1 stick cold, unsalted butter, diced ½ cup quick-cooking oats 1 cup sliced almonds, divided To Serve: Vanilla ice cream or whipped cream, optional Preparation Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside. In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish. In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas. Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake for 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day Previous Next

< Back Homemade Cheez-Its Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 15 dozen crackers Level: Beginner About the Recipe Homemade Cheez-Its are crunchy, cheesy, salty, and just a little greasy. As seen in the cookbook Classic Snacks Made from Scratch! Ingredients 1 8-ounce block extra sharp cheddar cheese, coarsely shredded 4 tablespoons (2 ounces) cubed unsalted butter, at room temperature 1 teaspoon kosher salt 1 cup (120 grams; 4 1/4 ounces) unbleached all purpose flour 2 tablespoons ice water Preparation In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and homogenous. Add the flour and mix on low speed; the dough will be dry and pebbly. Slowly add the water and continue to mix as the dough coalesces into a mass. Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone mats. Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10x12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square. Bake for about 15 minutes or until the crackers are puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool. Notes Crackers will keep for up to 1 week in a sealed container at room temperature. Previous Next

< Back Carrot Cake Prep Time: 25 Minutes Cook Time: 45 minutes or until a toothpick comes out clean Serves: 9 Level: Beginner Ingredients 2 cups flour 2 cups sugar 2 teaspoons cinnamon 2 teaspoons salt 3 cups grated carrots (can be frozen) 4 eggs (fresh or dried) 2 teaspoons soda 1 teaspoon baking powder Preparation Mix all ingredients together and pour into a lightly greased 9” x 13” baking pan. Bake at 350 degrees for 45 minutes or until a toothpick comes out clean. When cooled, frost with Cream Cheese frosting Previous Next

< Back Cranberry Pecan Brie Bites Prep Time: 5 Minutes Cook Time: 6 Minutes Serves: 12 Level: Beginner Ingredients 1 cup cranberry sauce 2 8.8 oz packages Original Stonefire naan flatbread 1 8 oz package brie 24 pecan halves fresh thyme to garnish Preparation Holiday entertaining is one of my very favorite things. I love planning and preparing food for friends and family and appetizers are my very favorite. When it comes to holiday entertaining, appetizers are the one element that can make or break a party. It’s really more about quality over quantity. Having a few good appetizers is much better than putting too many so-so options in front of your guests. These Cranberry Pecan Brie Bites are an amazing appetizer that I will be serving this holiday season. The cranberry sauce is homemade, adding a touch of elegance and warmth to this easy-to-prepare dish. If you are short on time, or simply don’t have access to fresh cranberries, canned cranberry sauce will do in a pinch. Go for the “whole berry” version if you can find it. The cranberry sauce only takes about 15 minutes, start to finish, and is a wonderful complement to the brie. Because brie is such a favorite during the holidays, I knew it would be perfect for these tasty bites. I simplified the whole recipe with the use of Original Stonefire naan. Not only does it make preparation a breeze, it adds fantastic texture as well. Stonefire naan comes in so many great varieties and is available at many stores but the best places to find Stonefire are at Ahold, Publix or Kroger. I used a pizza cutter to cut the naan into small pieces. Each piece of naan is topped with a small wedge of brie, a small amount of the cranberry sauce and a pecan. The pecan gets toasted, the cheese gets all melty and fabulous, and the entire bite is total bliss. Hello, holidays. I topped each bite with a little fresh thyme. A pop of color is always a good thing and it really makes these Cranberry Pecan Brie Bites extra festive and fun. Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Cut naan into pieces using a pizza cutter. Aim for 6 to 8 pieces per naan. Cut small wedges off the wheel of brie and place on top of the naan. Spoon a small amount of the cooled cranberry sauce on top of the brie. Top with a pecan half. Place on the prepared baking sheet. Bake for 6 to 8 minutes or until brie starts to melt and bubble. Remove, top with a sprig of fresh thyme and serve immediately. Previous Next

< Back English Toffee Prep Time: 5 Minutes Cook Time: 30 mintues Serves: 10 Level: Beginner Ingredients 1 cup butter 1 cup granulated sugar ¼ cup water 8 oz. milk chocolate candy bar (a good quality milk chocolate bar, the thin ones are the best) ½ cup chopped or ground walnuts Preparation Combine butter, sugar and water in a heavy saucepan. Cover and bring to a boil. Cook uncovered, while stirring constantly (very important), until mixture darkens slightly, Pour onto a buttered cookie sheet (use butter not Pam) and l Immediately lay broken Carefully spread It is helpful if you pat the walnuts lightly into the melted chocolate so that the nuts won’t fall off when you serve the finished treat. Cool i n the refrigerator (You can cool it on the counter, but it takes too long for me; I’m too impatient). Break into serving size pieces, but be careful when doing this because sometimes the chocolate will separate from the toffee. If that happens, don’t stress – it is still edible. Previous Next

< Back Candied Watermelon Rind Prep Time: 15 Minutes Cook Time: 2 Hours 40 Minutes Serves: 6 Level: Beginner About the Recipe Watermelons are sometimes called ‘summer’s blessing’ by some folks. Not only do they have a high water content, but they also boast a wealth of nutrients – vitamin A, vitamin B6, vitamin C, calcium, magnesium, and potassium! Surprisingly, it has about 40% more lycopene (the cancer-fighting antioxidant) than tomatoes. This Candied Watermelon Rind is an easy sweet snack—perfect for summer. Ingredients Watermelon (350g) Sugar (250g - 1 cup) Water (500 ml - 2 cups) Preparation Best of all, you only need three ingredients: watermelon rinds, water, and sugar. It’s not only great to enjoy them as snacks but also makes a nice gift to give to friends or family. Tips Feel free to play around with other flavors you like. Add ingredients like lemon or lime zest, vanilla peel, cinnamon sticks, or fresh ginger to the syrup (ginger goes particularly well with watermelon!). For a more spicy variation, add green cardamom pods, cloves, star anise, or nutmeg. If you want your candy to be brighter in color, feel free to add a few drops of food coloring to the syrup when you boil it. Don’t have time to make the candy right now, but don’t want the rinds to go to waste? Place them in an airtight container (or resealable plastic bag) and freeze them until you’re ready to use them! How To Store Candied Watermelon Rind Store in an airtight container, in a cool and dry place. Don’t store it in the fridge as the rinds might become sticky. How To Make Candied Watermelon Rind Cut the thin green skin off the watermelon (keep the light green parts). Cut the watermelon into thinner slices. In a pan add the water and sugar and mix well. Add the chopped watermelon pieces and stir. Cook on low heat for 40 minutes. Transfer watermelon to the oven rack and bake at 50°C (120°F ) for 2 hours. Dip into the sugar. Serve and enjoy! Previous Next

< Back English Toffee Prep Time: 5 min Cook Time: 30 min Serves: Level: Beginner About the Recipe Ingredients 1 cup butter 1 cup granulated sugar ¼ cup water 8 oz. milk chocolate candy bar (a good quality milk chocolate bar, the thin ones are the best) ½ cup chopped or ground walnuts Preparation Combine butter, sugar and water in a heavy saucepan. Cover and bring to a boil. Cook uncovered, while stirring constantly (very important), until mixture darkens slightly, about 290 degrees. You don’t want to overcook because it will get too hard, but if you under cook it, it won’t set up. Pour onto a buttered cookie sheet (use butter not Pam) and l et the toffee mixture spread out to about a ¼” or slightly less. Immediately lay broken pieces of the candy bar, evenly spaced, over the top of the hot mixture. Carefully spread the chocolate over the mixture as it starts to melt, and sprinkle the top with ground walnuts. It is helpful if you pat the walnuts lightly into the melted chocolate so that the nuts won’t fall off when you serve the finished product. 8 . Cool i n the refrigerator (You can cool it on the counter, but it takes too long for me; I’m too impatient). 9. Break into serving size pieces, but be careful when doing this because sometimes the chocolate will separate from the toffee. If that happens, don’t stress – it is still edible.

< Back 5 Minute Bread Prep Time: 5 minutes Cook Time: 18 – 25 minutes (depending on the size of your loaf). Serves: 4 Level: Beginner About the Recipe Ingredients 6 cups flour ½ tablespoons of yeast 2 teaspoons salt 3 cups warm water Preparation Mix all ingredients with a sturdy spoon in a plastic bowl. Mix it until there is no more dry flour showing. Cover it with a loose fitting lid and let sit on your counter for two hours. Cut off about a large grapefruit sized chunk of dough and pull it around (using flour on your fingers because it is a little sticky) to a nice ball size. Score the top of the bread with a sharp knife (any design you want). Put it on some cornmeal (I used more flour) so that it won’t stick on something that you can transfer the bread easily to a pre-heated pizza stone (I use a pre-heated cast iron pan) in the oven. Let it rise for about 40 minutes, transfer to the oven and bake at 375 degrees for about 18 – 25 minutes (depending on the size of your loaf). Store the remaining dough in the fridge for up to two weeks. Previous Next

< Back Homemade Potato Chips Prep Time: 40 Minutes Cook Time: 20 Minutes Serves: 8 Level: Beginner About the Recipe Homemade potato chips are fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful for slicing the potatoes. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil for frying, but you can use safflower, corn, or peanut oil as well as vegetable oil. Ingredients 4 medium potatoes, peeled and sliced paper-thin 3 tablespoons salt, plus more to taste 1 quart oil for deep frying Preparation Step1 Transfer potato slices to a large bowl of cold water as you slice them. Step 2 Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes. Step 3 Drain and rinse slices again. Pat dry. Step 4 Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Step 5 Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried. Step 6 Season potato chips with additional salt if desired. Previous Next