This is another Smitten Kitchen recipe that I couldn’t resist trying. I love baked goods that incorporate whole wheat flour and this one also includes oat bran and old-fashioned rolled oats. 🙂
The recipe was adapted from Smitten Kitchen.com. I modified the size and baking time and refrigerated the rationed dough overnight.
Yield: about 20 (1 1/2 tablespoon) cookies or 10 (3 tablespoon) cookies
4 T (50 g) raw or turbinado sugar
1/2 cup (95 g) dark or light brown sugar
1/2 cup (115 g) unsalted butter, at room temperature
1/2 tsp fine sea salt
1 large egg
3/4 tsp pure vanilla extract
1/2 tsp baking soda
3/4 tsp baking powder
3/4 cup (95 g) whole wheat flour (I used white whole wheat flour) or medium rye flour
1/4 cup (25 g) oat bran, wheat germ, wheat bran, or finely chopped nuts (such as walnuts)
1 1/2 cups (120 g) old-fashioned rolled oats
1 cup (6 oz) semi-sweet chocolate chips or chunks
flaky sea salt, optional
In a large bowl, beat sugars, butter, and salt together until fluffy, about 3 minutes.
Add egg and vanilla; beat until mixed.
Sprinkle baking powder and baking soda over the batter and beat until very well-combined. Scrape the sides of the bowl and beat again.
Scrape the bowl down and add the flour, oat bran (or another option), oats, and chocolate; mix just until the flour disappears.
Using a 1 1/2 tablespoon or 3 tablespoon cookie scoop, ration the dough. Cover with plastic wrap and refrigerate for several hours or overnight.
When ready to bake: Heat the oven to 350 degrees, preferably on convection. Line a large baking sheet with parchment paper.
Arrange the mounds of dough 2 inches apart for smaller scoops or 3 inches apart for larger scoops on the prepared baking sheet. Sprinkle the tops with a couple flakes of sea salt.
Bake 1 1/2 tablespoon cookies for about 10 minutes and 3 tablespoon cookies for 12 to 14 minutes, rotating halfway through the baking time, or until golden brown all over.
Remove from the oven and let sit for 5 minutes on the baking sheet before transferring to a cooling rack.
Note: Extra dough will keep in the refrigerator for 3 days and longer in the freezer. Freeze rationed scoops of dough on a tray and transfer to a freezer bag when solid. If baking frozen scoops of dough, add 1 to 2 minutes to the baking time.
Yes! Another sourdough recipe- all so good! I love that this recipe combines two of the most popular items to bake during this period of self-isolation- sourdough and banana bread. 🙂
This recipe was adapted from theperfectloaf.com. I incorporated whole wheat flour, added turbinado sugar to the topping, and baked the loaf in a Pullman loaf pan, adjusting the baking time accordingly. I loved that this version included olive oil for moisture and honey for sweetness. Lovely.
We ate it as-is, but the original recipe recommends spreading full-fat Greek yogurt over the top of each slice.
Yield: One standard or Pullman loaf
240g (2 cups) spelt, whole wheat, all-purpose flour, or a mix
3g (1/2 teaspoon) baking soda
3g (1/2 teaspoon) sea salt
125g (1 cup) chopped walnuts or pecans, divided
126g(1/2 cup or 1 stick) butter, at room temperature
100g (1/2 cup lightly packed) brown sugar
125g (3/4 cup, stirred down) sourdough starter
42g (2 tablespoons) raw honey
3 super ripe medium mashed bananas (almost black and mushy)
28g (2 tablespoons) extra virgin olive oil
4g (1 teaspoon) vanilla
zest of 1 lemon, optional
turbinado sugar, for topping, optional
Preheat your oven to 350ºF, preferably on convection.
Coat a 9×5-inch loaf pan or Pullman loaf pan with cooking oil spray.
In a large mixing bowl combine flour, baking soda, and salt.
In a small bowl, mix a handful of chopped walnuts or pecans and a teaspoon or two of turbinado sugar. Set aside to be used as the topping later.
In the bowl of a stand mixer, cream butter and sugar until fluffy, about 3 minutes.
Add the eggs, one at a time. While mixing, scrape down the sides of the bowl.
Add in sourdough starter, honey, mashed bananas, and olive oil.
Add in the vanilla.
Add the flour mixture slowly, pausing to scrape down the sides if necessary.
By hand, fold in the remaining walnuts or pecans and lemon zest.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Sprinkle on the reserved chopped nuts and sugar.
Bake for 45-50 minutes in a Pullman loaf pan or 55-65 minutes in a standard loaf pan. (It’s better to undercook this than overcook: you want it moist.)
Let cool in pan for 10 minutes and then gently remove onto a wire rack to thoroughly cool.
Note: This banana bread will stay moist for days after baking, but be sure to wrap it tightly in plastic wrap or place in an airtight container to prevent moisture loss.
More delicious broccoli and rice. 🙂 My husband and son ate this rice bowl topped with grilled chicken. I thought that it was perfect as is!
This recipe was adapted from Sara Moulton.com. I actually doubled this full-flavored broccoli pesto and served the extra batch over penne with chopped fresh tomatoes.
Yield: Serves 4
For the Rice Bowl:
2/3 cup brown Basmati rice
1/3 cup wild rice
2 cups vegetable or chicken stock (or water with 1/2 teaspoon salt), divided
1 cup broccoli pesto (recipe below)
3 T extra-virgin olive oil
10 ounces sliced wild mushrooms (I used cremini mushrooms)
Kosher salt and freshly ground black pepper, to taste
finely grated Parmigiano-Reggiano, for garnish
Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.
Meanwhile, in a large skillet, heat the oil over medium heat.
Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated.
Add the broccoli pesto and cook stirring for 1 minute.
Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well.
Add the remaining 1/4 cup broth and salt and pepper, to taste.
To serve, spoon into bowls and sprinkle with freshly grated cheese.
For the Broccoli Pesto:
Yield: about 2 cups
1/2 cup slivered blanched almonds or chopped walnuts
6 ounces broccoli, trimmed if necessary and coarsely chopped
1/4 cup chopped scallions
2 ounces Parmigiano-Reggiano, finely grated
3 T extra virgin olive oil
3 large garlic cloves, minced
Kosher salt and freshly ground black pepper to taste
Preheat the oven to 350 F, preferably on convection.
Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.
Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade.
Pulse until the mixture is finely chopped but not pureed.
Transfer the pesto to a bowl and stir in salt and pepper to taste.
Use as directed in recipe.
Note: The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.
I am a list person. I have lists all over my house… things to do, things to cook, etc. I love a good list. (I especially love crossing items off of these lists!) This simple version of this typically complex dish was part of Bon Appétit’s list of the Most Popular Chicken Dishes of 2019. Bon Appétit loves lists too. 🙂
This dish is all about the rice, and I had some special Basmati rice given to me by a friend just waiting for an occasion to shine. Perfect. I loved the layers of flavor and different textures in the finished dish. It is loaded with spices, nuts, dried fruit, and topped with caramelized onions.
The raita and the chicken (in marinade) are prepared a day in advance. This recipe was adapted from Bon Appétit, contributed by Sohla El-Waylly. I used boneless, skinless chicken thighs instead of bone-in and modified the proportions. The creamy raita is essential to the finished dish. We also ate it with roasted cauliflower on the side. It was buttery, rich and delicious.
Yield: Serves 6 to 8
For the Onion Raita and Chicken Marinade:
½ tsp granulated sugar
1½ cups whole-milk yogurt, divided (I used whole-milk Greek yogurt)
3 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
1 red onion
1 4″ piece fresh ginger, peeled, thinly sliced
4 garlic cloves, smashed, peeled
¾ tsp ground cinnamon
½ tsp ground cardamon
10 boneless, skinless, chicken things or 4-6 bone-in chicken thighs (about 1 1/2 lbs)
2 dried bay leaves
For the Rice and Assembly:
¾ cup kosher salt
2 cups Basmati rice, preferably aged, such as Daawat (I used Aahu Barah)
1 red onion, thinly sliced
¾ cup melted ghee
½ cup mixed coarsely chopped nuts, such as almonds, pistachios, pine nuts, and/or walnuts
1 T granulated sugar
¾ cup mixed dried fruit, such as prunes, apricots, pineapple, and/or cranberries (I used chopped dried mango and dried cranberries)
To Make the Onion Raita:
Finely grate the zest of 1 lemon (about 1 tsp) into a small bowl.
Squeeze in juice from one half of the lemon.
Add sugar, 1 cup yogurt, 1 tsp salt, and ¼ tsp pepper.
Finely chop one-quarter of the onion and stir into raita.
Let sit at room temperature at least 1 hour or chill up to overnight.
To Marinate the Chicken:
Purée ginger, garlic, cinnamon, cardamom, juice of remaining lemon half, and remaining three-quarters of onion, ½ cup yogurt, 2 tsp. salt, and ¾ tsp. pepper in a blender until smooth. (I used a Vitamix.) Transfer to a medium bowl.
If using bone-in chicken thighs, pull skin off chicken thighs and discard.
Transfer the chicken to the bowl with ginger mixture, add bay leaves, and toss to combine.
Cover with a plate and let marinate at room temperature at least 2 hours or preferably chill up to overnight.
To Make the Rice and Assemble the Dish:
Place a rack in lower third of oven; preheat to 350°, preferably on convection.
Bring salt and 3 quarts of water to a rapid boil in a large pot over high heat.
Meanwhile, place rice in a medium bowl. Cover with cool tap water, use your hand to gently agitate the grains, and drain. Repeat at least 2 more times until water runs clear enough to see your hand through it.
Add drained rice all at once to boiling salted water. Initially the water will stop boiling and the rice will sink to the bottom. Stir a few times with a wooden spoon to prevent sticking, then stop stirring. After a couple of minutes, the water will return to a simmer and a few grains will begin appearing near the surface. The rice is ready to drain when the grains have nearly doubled in size, the water returns to a boil, and most of the rice rapidly bubbles to the surface. When you bite into a grain, you want to see a hard white core; just like pasta cooked al dente, the grains should remain firm. Depending on the quality of your rice, this can take anywhere from 3–7 minutes, so begin tasting the grains early. (I boiled my rice for 7 minutes.)
Drain rice and rinse with water until cool. Set aside.
Cook onion and ghee in a 4–6-qt. Dutch oven over medium-high heat, stirring constantly, until onions are golden and crisp, 8–10 minutes. The sides and bottom of pot may brown and even develop some char. Using a slotted spoon, transfer onions to a plate. (I used a 6-quart enameled cast iron pot.)
Reduce heat to medium-low and toast nuts in ghee in same pot, stirring occasionally, until fragrant and darkened in color, 2–3 minutes. Using slotted spoon, transfer nuts to another plate; set aside for serving. (I used raw slivered almonds and raw walnut pieces.)
Transfer half of ghee in pot to a small bowl; set aside.
Increase heat to medium-high and sprinkle sugar over remaining ghee in pot. Cook, stirring frequently, until sugar forms deeply caramelized clumps, 3–5 minutes.
Add chicken, scraping in marinade, and bring to a simmer.
Remove from heat and arrange chicken and marinade in an even layer.
Sprinkle with dried fruit and one-third of fried onions.
Top with rice.
Poke 5–7 holes into rice with the back of a wooden spoon until you reach the chicken. Drizzle reserved ghee over and top with another third of fried onions.
Cover with a tight-fitting lid and return to medium heat. Cook until you can hear the chicken gurgling in the pot and wisps of steam just begin to escape from lid, about 5 minutes. Do not open the lid at any point! If you peek, you will risk losing too much steam, preventing the rice from properly cooking through.
Transfer pot to oven and bake, covered, 45 minutes. Let rest at least 15 minutes and up to 1 hour before uncovering.
Using a large spoon or small plate, gently scoop rice off chicken and transfer to a platter. Carefully spoon chicken thighs and any sauce over rice. Top with reserved fried nuts and remaining onions.
Serve alongside onion raita while ghee is still hot and rice is steamy.
One of my mom’s best friends shared her recipe for this special pumpkin bread with me. I first tried it last year over the holidays and absolutely loved it. She recommended using olive oil and whole wheat flour. I used olive oil and half whole wheat pastry flour this time. 🙂 It was incredibly moist and delicious.
I made one loaf in a standard loaf pan and the other in my new Nordic Ware fluted loaf pan to make it that much more special. I froze the special loaf to serve over Thanksgiving weekend. I love recipes that make one batch to enjoy right away and another for later- or to share.
Yield: 2 standard loaves
4 extra large eggs
1 cup vegetable oil or olive oil
2/3 cup water
15 to 16 oz can pumpkin purée (about 2 cups)
1 3/4 cups sifted all-purpose flour
1 3/4 cups sifted whole wheat pastry flour or white whole wheat flour
2 2/3 cups granulated sugar
2 tsp baking soda
1/2 tsp baking powder
1 tsp coarse salt
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp freshly ground cloves
2/3 cup chopped walnuts (can substitute pecans)
2/3 cup raisins
Preheat the oven to 350 degrees, preferably on convection.
Butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. (I used cooking oil spray.)
Beat the eggs lightly in a large bowl with a spout.
Blend in the oil and water.
Add and whisk in the pumpkin purée.
In a separate large bowl, sift the flour, sugar, baking soda, and baking powder.
Add the salt, cinnamon, nutmeg, and cloves; whisk to combine.
Make a well in the center of the dry ingredients and add the pumpkin-egg mixture. Mix until just combined.
Fold in the nuts and raisins.
Using a ladle, disperse the batter between the two loaf pans.
Bake for 55-60 minutes or until the bread tests clean in the center. (I baked mine for 62 minutes on convection.)
This was my go-to summer pie for years. I had forgotten about it somehow. This time, I made it with white peaches and upgraded the crust to my favorite Martha Stewart paté brisée. I also sweetened the filling with maple syrup. Wonderful!
This recipe was adapted from The Moosewood Cookbook by Mollie Katzen. The peaches can be substituted with apples for a fall version. A handful of chopped nuts can also be sprinkled over the filling.
Yield: one 9-inch pie
For the Crust:
1 1/4 cups plus 2 T all-purpose flour
generous 1/2 tsp coarse salt
1 stick plus 1 T (9 T total) unsalted butter, cut into small cubes and chilled
4 T ice water
To Make the Crust:
Combine flour and salt in the bowl of a food processor.
Add the cubed, cold butter and pulse until resembles small peas.
While the food processor is running, drizzle in the ice water until dough forms.
Remove and form into a ball on a large sheet of plastic wrap.
Roll out between 2 sheets of plastic wrap and place in a pie dish.
Cover dish with plastic wrap and chill overnight.
For the Pie:
2 to 3 cups peeled and thinly sliced peaches (or tart apples or pitted dark cherries)(I used 3 large white peaches)
1 unbaked pie crust (recipe above)
4 large or extra-large eggs
5 T pure maple syrup, light brown sugar, or honey
8 oz (1 cup) whole milk Greek yogurt
1 tsp vanilla extract
1/2 tsp cinnamon
To Make the Pie:
Preheat the oven to 375 degrees, preferably on convection.
To peel the peaches: Bring a small pot of water to a boil. Using a sharp knife, mark the base of each peach with a small “x”. One at a time, place each peach in the boiling water for 20 to 30 seconds. Remove with a slotted spoon and briefly let cool. Remove skin.
Place the chilled pie crust on a parchment paper-lined rimmed baking sheet.
Spread the fruit slices evenly over the unbaked pie crust.
Combine all remaining ingredients in a food processor or blender and whip until frothy. (I used a Vitamix.)
Pour the custard over the fruit in the pie dish. (If desired, a small handful of chopped nuts can be sprinkled over the filling at this time.)
Cover the pie edge with a shield, and bake for about 45 to 50 minutes, or until solid in the center. I tented the entire pie with foil after 35 minutes.
Cool at least 1 hour before slicing. This pie tastes best at room temperature or cold.
As if my CSA zucchini wasn’t enough, my friend brought me more beautiful zucchini from her garden. I made four loaves of this bread (two batches) with a single zucchini! Amazing.
This recipe was adapted from Smitten Kitchen. I incorporated whole wheat flour. As suggested, I used less sugar and also omitted the add-ins. We ate some, shared some, and froze some for later. This loaf improves with time- perfect to make the night before serving it for breakfast. I imagine it would also be delicious lightly toasted and topped with butter.
Yield: 2 loaves or 24 muffins
3 large eggs
1/2 cup unsalted butter
1/2 cup sunflower oil (can also used olive oil or another vegetable oil)
1 1/2 cups granulated sugar (can also used half (or even all) turbinado or half light brown sugar)
2 tsp vanilla extract
2 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp fine sea salt
2 cups grated, packed zucchini, not wrung out (from about 10 oz zucchini)
1 1/2 cups all-purpose flour
1 1/2 cups white whole wheat flour
1/2 cup chopped walnuts or pecans, optional
1 to 2 cup dried cranberries, raisins, or chocolate chips (or a combination), optional
Preheat oven to 350 degrees, preferably on convection.
Generously grease 2 loaf pans (8×4 or 9×5) with butter and flour or with nonstick spray. Alternatively, grease 24 standard muffin cups or line with paper liners.
Whisk eggs, oil, butter, sugar, and vanilla in the bottom of a large bowl.
Sprinkle cinnamon, nutmeg, baking soda, baking powder, and salt over the wet ingredients and whisk them in well.
Stir in zucchini.
Gently stir in flours, mixing only until incorporated.
Fold in any add-ins, if using.
Divide between prepared pans and bake for 55 to 65 minutes for a loaf, 20 to 25 minutes for muffins, or until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes on a rack before inverting and removing from the pans. The loaves can also cool completely in pans.
Store wrapped in foil at room temperature for up to 5 days. Loaves also freeze well.