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Going meatless for the month of January is easy when using a variety of beans, legumes, and eggs to create quick, family friendly meals. The whole family will love Creamy Ziti Florentine, Cauliflower Chickpea Curry, and so much more! Continue reading “31 Vegetarian Recipes to Go Meatless All Month Long” » LEGGI TUTTO
Deliciously rich and intensely buttery, these muffins are made to satisfy. Just three ingredients makes a plentiful batch for snacking or they can be served with dinner.
I had considered a lofty baking project for my first post of the New Year, but ultimately decided there will be plenty of time for that later. I’d rather ease into things with something simple and delicious, and this recipe is both.
I found this recipe while digging through a stack of old community cookbooks. I’d never heard of Butter-Me-Nots, and I was intrigued by the incredibly short list of ingredients.
Here they are – all 3 ingredients. Whenever a baking recipe has so few, you can just about bet that one of them is self-rising flour. I keep this type flour on hand because White Lily Self-Rising Flour is the absolute best flour for southern style buttermilk biscuits, and I make those weekly.
Whole milk ricotta is the second ingredient, and if you don’t have that on hand you can swap in full fat sour cream (see my recipe notes). Last but certainly not least, a full cup of melted butter goes right into the batter.
The original recipe suggested baking these in mini muffin tins, and I can understand why. These little morsels are rich, and as the name implies they require nothing extra. Not a single dot more of butter.
I was curious to see if these could be baked in a standard size muffin tin – and they can. My recipe has directions for both sizes of muffins. I had a large muffin hot from the oven, and then wasn’t very hungry for dinner. They are filling!
Just from the oven, the muffins are incredibly tender, so you’ll need to wait a few minutes before transferring them from the pan to a wire rack. Warm, they need little coaxing to split apart in your hands. Tender and rich – it’s hard to describe them further but you’ll see exactly what I mean when you make them.
It’s a little too easy to eat five-ish mini muffins in one sitting. I’ve been snacking on them around 2:00 when my energy wanes. I don’t really get a carb crash with these – it must be all that ricotta!
These will keep for a few days in a zip-top bag, and they return to their original tenderness when re-heated. I find 10-15 seconds in the microwave does the trick for one large or three mini muffins.
[click to print]
3 Ingredient Butter-Me-Not Muffins
Yields 10 muffins, or 2 1/2 dozen mini muffins2 cups (240g) self-rising flour (*see note for substitution)
1 cup (9 oz.) whole milk ricotta cheese
1 cup (2 sticks/226g) unsalted butter, meltedPreheat oven to 400°F.Place the flour in a large mixing bowl. Add the ricotta cheese and melted butter. Use a large spatula or wooden spoon to stir the ingredients together until a thick, pale batter forms.For standard size muffins: Using a standard-size trigger ice cream scoop or a 1/4 cup measure, portion batter by the level scoopfuls into 10 lightly greased cavities of a muffin tin. Bake for 20-22 minutes, or until a toothpick tester comes out with just a few small crumbs clinging to it. If muffin tops are pale, place under the broiler for 2 minutes. The muffins will be tender while warm, so let them cool in the pan for 5 minutes. Gently remove with a fork to a wire rack to cool.For mini muffins: Using a small trigger cookie scoop (4 teaspoon capacity) portion dough into a lghtly greased mini muffin pan (approx. 1 3/4-inch cavities), filling them full to the tops. Bake for 15-17 minutes, or until the muffins are lightly puffed and golden around the edges. Place under the broiler for 2 minutes if the tops are pale. Let cool slightly in the pans, then remove with a toothpick to a wire rack.Serve muffins warm. Store muffins in a plastic bag with a twist-tie (or in a zip-top bag). Reheat before serving. About 10 seconds in the microwave for 1 regular muffin or 3 mini muffins will bring them back to their original tenderness.*Notes:
For homemade self-rising flour, combine 2 cups of all-purpose flour in a bowl with 1 tablespoon of baking powder and 1/2 teaspoon of salt. Whisk to combine. Use in this recipe as a replacement for self-rising flour.If you don’t have ricotta on hand, one 8 oz. container of full fat sour cream can be substituted for the 9 oz. of whole milk ricotta.
link 3 Ingredient Butter Me Not Muffins By Heather Baird Published: Tuesday, January 05, 2021Tuesday, January 05, 2021Three Ingredient Butter-Me-Not Muffins Recipe LEGGI TUTTO
Delicious basic steamed broccoli recipe! How to steam broccoli so that it stays vibrant green. The easiest way to cook this wonderful vegetable.
Photography Credit: Elise Bauer
Featured in 12 Easy Recipes for New Cooks
Steamed broccoli is the best cure for over-indulgence I know. It’s cleansing, healthful, high in vitamin C, protein (45% of the calories in broccoli are from protein), and fiber.
How to steam broccoli so that it comes out perfectly every time?
Video! How to Steam Broccoli
Tips for Steaming Perfect Broccoli
The most important thing to know about steaming broccoli is that cooking the broccoli any more than seven minutes tops risks overcooking it. After seven minutes the broccoli will turn olive green, instead of that beautiful vibrant green color we want.
So, to make sure the broccoli is perfectly cooked, here are a couple tips:
TIP 1: Get the steaming water hot and steamy first, before adding the broccoli to the steamer basket. A quick way to get the water hot is to use a tea kettle.
TIP 2: Set your timer for only five to six minutes. Smaller florets of young fresh broccoli may only need five minutes to cook, larger florets of more mature broccoli made need six. I recommend starting with five and then testing the broccoli with a fork to see if it is cooked through.
How to Serve Broccoli
As for serving the broccoli, the easiest way to dress broccoli is to dot it with dabs of butter. My favorite way to eat broccoli is to toss it with lots of freshly ground black pepper, and sprinkle it with a little seasoned rice vinegar. (Black pepper, by the way, is one of those perfect pairings with broccoli.)
My parents love their broccoli served with a little mayonnaise on the side, which is surprisingly good. You can also do olive oil and lemon zest (pictured above), olive oil and balsamic vinegar, etc. Good with toasted slivered almonds or toasted sesame seeds too.
From the editors of Simply Recipes
Why Use a Steamer Basket
Best Toppings for Steamed Broccoli
Want to take your side dish to the next level? Try topping or tossing the broccoli with any of these:
Top with finely grated Parmesan, Pecorino, asiago, or any other hard cheese
Top with warm alfredo sauce
More Easy Vegetables to Serve on the Side
Updated January 4, 2021 : We added a new video and spiffed up this post to help you make the best broccoli ever. Enjoy!
How to Steam Broccoli Perfectly Every Time
Ingredients
1 bunch of broccoli
Many options here:
Olive oil, butter, or mayonnaise (use olive oil if cooking vegan)
Freshly ground black pepper
Lemon zest or juice, balsamic vinegar, seasoned rice vinegar
Toasted almonds, toasted sesame seeds
Method
1 Prep the broccoli crowns and stems: Cut the crowns away from the large stems of the broccoli. Break the crown up into bite-sized florets. Rinse the broccoli florets thoroughly.
Peel and discard the thick outer skin of the stems. Slice the stems or cut them into quarters lengthwise.
2 Bring steamer water to a boil: Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (Note that is you don’t have a steamer, you can simply put the broccoli directly into an inch of boiling water.)
3 Add broccoli, steam 5 to 6 min: Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.
Note that green vegetables like broccoli will turn from vibrant green to drab olive green at about the 7 minute mark of cooking. So, watch the time, and don’t let the broccoli overcook!
4 Dress with your favorite topping: Dress to taste with butter, olive oil, mayonnaise, lemon zest or juice, seasoned rice vinegar, balsamic vinegar, ground black pepper, toasted almonds, or sesame seeds.
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Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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Chaffles are an amazingly easy, low carb/keto way to switch up your morning breakfast routine! Only 2 ingredients and a mini waffle maker are needed for this chaffle recipe with tons of room to get creative!
If Chaffles are your thing, you will probably love my low carb Cloud Bread Recipe too!
An Easy and Low Carb Chaffle Recipe!
Oh don’t you worry…I’m not going all keto or low carb over here, but it is nice to have a fun option to switch up your everyday breakfast! Chaffles are easy enough for your kids to make on their own, so you can get them out the door with a high protein breakfast in the morning. I’m excited to share this easy breakfast idea with you, as Chaffles have quickly become one of our favorites!
What Is A Chaffle?
Ok, yes, “Chaffle” is kind of a silly word, and I certainly didn’t invent them. But a chaffle is a waffle made from cheese and eggs. So ok, it’s not REALLY a waffle, but you do make them in a waffle iron…hence the crispy exterior and fluffy insides.
You don’t need flour or baking powder to make Chaffles, which is the whole point! And they’re just a fun and easy way to switch up an omelet or frittata.
Only 2 Base Recipe Ingredients!
Yep, like I said before only 2 ingredients: cheese and eggs! I’m going to share different variations on how to flavor chaffles below, but picky eaters might just be fine with eggs and cheese! You can use different types of cheeses, but I have found that either cheddar, mozzarella, or a cheddar blend work great, especially if you are going to season them, as they are mild and creamy cheeses that pair with lots of different flavors!
How To Make Chaffles
Making chaffles is SO easy. Here are the simple steps:
In a bowl whisk together your egg and cheese.Season or add mix-ins and stir to combine.Heat your waffle maker and coat lightly with nonstick spray.Pour out a portion of the egg mixture into the hot waffle iron.Cook for 3 minutes or until golden!
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Mini Waffle Maker
Mini Whisk
Cooling Rack
What Kind Of Waffle Iron Should You Use?
A mini waffle iron works best. You can pick one up at Target or Walmart, or here’s the link to one that I have!
We like the mini size because they work great for sandwiches. But you can also use a Belgium Waffle Maker too!
Tips!
Use finely grated cheese for even cooking.Make sure your waffle iron is preheated to get the crispiest texture!If you’re making a larger batch, place them on a wire rack instead of stacking on a plate warm to eliminate steam under the chaffle so they firm up and don’t get a little soggy on the bottom!If you prefer a more “bread-like” texture you can add in almond flour…start with 2 teaspoons and play around with what you like!Most cheese works great, but hard cheeses don’t melt quite as well, changing the texture slightly.Pop them in a toaster oven to get extra crispy if you would like to use them as the “bun” for a low carb sandwich.For extra crispy edges sprinkle a little cheese in your waffle iron before you add your egg mixture and the cheese will brown up creating crispy edges!Can You Double This Recipe?
Yes, absolutely! I regularly double and even triple the recipe when making these for my family!
Topping and Mix-In Ideas:
Savory:
My go-to: Salt, pepper, garlic powder, a little parsley, and a dash of hot sauce is my simple, everyday seasoning blend!Mexican: Salt, a dash of cumin, garlic powder, and cayenne gives them a Southwest vibe.Greek: Salt, pepper, garlic powder, and oregano!BBQ: Salt, pepper, and a teaspoon or two of BBQ sauce!Jalapeno Popper: Salt, pepper, bacon bits, and diced jalapenoSweet:
My go-to: I always use mozzarella cheese AND 1- ounce of cream cheese when I’m in the mood to make them sweet. I don’t add any seasoning except a pinch of sugar substitute and but top them with butter and syrup or jam!Cinnamon Sugar: Use mozzarella cheese and 1- ounce of cream cheese. Sprinkle in mixture of 1 tablespoon granulated sugar (or sugar substitute) and 1/2 teaspoon cinnamon while they are still warm. Pumpkin Spice: Use mozzarella and 1- ounce of cream cheese, plus 2- tablespoons pumpkin puree and 1/4- teaspoon of cinnamon with a pinch of sugar substitute. Chocolate Chip: Use mozzarella cheese, a pinch of sugar substitute, and a tablespoon of mini chocolate chips.
How To Eat Chaffles…
This might seem like a silly topic…how to eat chaffles? But drop your fork because we’re thinking outside the box!
Use 2 chaffles in place of bread for a hearty and low carb breakfast sandwich! Sausage or ham with a little spinach would be great!Cut you chaffles into sticks! You can dip them in ketchup, aioli, or even ranch!Use them for a taco shell! Have a little leftover taco meat? Make Chaffle Tacos!How Long Will Chaffles Keep?
They will be great in the fridge for up to 3 days.
To Reheat:
Just pop them in the toaster, or a preheated 350°F oven for a few minutes and you’re good to go!
You could even reheat them in the microwave, just note they will be soft and not crisp!
Can You Freeze Chaffles?
Absolutely! You can just reheat them like you would leftover, in the toaster or oven. You might need to add a few extra minutes, but it will be quick!
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Description:
These easy low carb/keto friendly “Chaffles” are going to be your new go-to breakfast! They’re egg and cheese cooked in a waffle maker, creating a delicious alternative to boring omelettes or frittatas!
Ingredients:
1 egg
1/2 cup mild cheddar or mozzarella cheese
optional seasonings: salt, pepper, garlic powder, and parsley
Instructions
Heat a 4- inch waffle maker to high heat.
Whisk together the egg and cheese, seasoning as desired.
Lightly coat the waffle iron with nonstick spray.
Spread half of the mixture (scant 1/4 cup) into the hot waffle iron. Cook for 3 minutes, or until golden brown.
Transfer to a wire rack and cook the remaining egg mixture.
Serve warm.
Notes:
If you prefer crispier chaffles, place in the toaster oven until crisp. This is great if using for sandwiches.
See the post for full recipe variation ideas.
Keywords:: cookies and cups, chaffles, keto, low carb, cheese, egg, breakfast
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Loaded with eggs, bread, goat cheese, and veggies, this breakfast casserole, also known as a strata, is hearty enough to start the day. It would be equally welcome served with a simple green salad at dinner time, or as a side dish as part of a more lavish holiday feast.
Photography Credit: Sarah Fritsche
Every home cook has at least one dish they can practically make in their sleep. For me, that’s strata, which is basically a breakfast casserole made with layers of toasted bread, vegetables (or meat) and cheese soaked in an egg custard.
It’s the perfect dish for breakfast, brunch, or dinner and embodies my favorite type of home cooking: rustic, adaptable, and easy to make ahead. All of which means less stress when mealtime rolls around.
What’s in this strata?
I make this vegetarian breakfast casserole with mushrooms and Brussels sprouts, flavored with a hit of onion, garlic, and thyme.
For the bread, sourdough is my go-to. As for cheese, I love how the grassy tang and subtle barnyard funk of fresh chèvre plays with the earthy mushrooms and bitter sprouts, so I dot the strata with generous dollops of the fresh goat’s milk cheese.
Strata is incredibly flexible, so once you’ve made a few, you can really start to have fun by playing around with different fillings, using other kinds of bread, or swapping out one cheese for another.
Mix It Up: Ways to Adapt Breakfast Casseroles
If goat cheese isn’t your thing, that’s fine! Don’t like Brussels sprouts? Leave them out! Not a fan of sourdough? Any rustic country-style loaf will work.
Cheese Swaps:
Crumbles of briny feta
Grated Parmesan
Smoked mozzarella
Shredded Gruyère
Emmental
Vegetables Swaps:
Double down on mushrooms
Toss in a handful of spinach, swiss chard, or kale
Use up chunks of leftover roasted delicata or other winter squash
Bread Swaps:
As a longtime San Francisco resident, I’m obligated to use sourdough in my recipes. Just kidding, but I really do love the tang of a good sourdough loaf and always have some on-hand in my kitchen.
Tender and buttery brioche
Croissants
Country loaf
Sandwich bread? If that’s what you have, use it!
Strata: The Easiest Make-Ahead Meal
Strata is best when served warm, but it’s also pretty dang good at room temperature. I don’t like to freeze my stratas, but in terms of time-saving do-aheads, you have options.
Step by Step: You can toast the bread and sauté the mushrooms and sprouts one to two days ahead.
All at Once: Assemble the whole shebang the night before you plan to bake it. For this method, once you’ve cooked the veggies in the skillet, assemble the strata in a 9×13-inch glass baking dish. Cover and store the baking dish in the refrigerator overnight (don’t worry; the bread loves the extra long soak in the custard). The next morning, set the baking dish on the counter while the oven warms up, and bake according to the recipe instructions.
MORE SAVORY BREAKFAST CASSEROLES
Brussels Sprouts, Mushroom & Goat Cheese Breakfast Casserole Recipe
Ingredients
8 ounces (1/2 of a 1-pound loaf) sourdough bread
2 tablespoons olive oil
1 cup finely chopped yellow onion
1 pound cremini or button mushrooms, trimmed and quartered
2 teaspoons salt, divided
1 pound Brussels sprouts, trimmed and quartered
2 teaspoons minced garlic
1 tablespoon fresh thyme leaves, chopped
Pinch crushed red chile flakes
8 large eggs
1 pint (2 cups) half-and-half
1/2 teaspoon freshly ground black pepper
6 ounces goat cheese, crumbled
Method
1 Preheat the oven to 375℉.
2 Cube and toast the bread: Cut the bread into 1-inch cubes. Spread the cubes evenly onto a parchment-lined baking sheet, and toast in the oven until just golden and crisp, about 10 minutes.
3 Cook the vegetables: Set a large cast iron or oven-proof skillet over medium-high heat. Add the oil. Once it shimmers, add the onions and cook until softened and translucent, about 3 minutes.
Add the mushrooms and 1/2 teaspoon of salt. Cook until tender and most of their liquid has been released, about 7 minutes. Add the Brussels sprouts, and another 1/2 teaspoon salt, and cook until just tender and the pan is mostly dry, another 7 minutes.
Stir in the garlic, thyme, and crushed red chile flakes; cook until aromatic, another 30 seconds.
4 Add the bread: Add the toasted bread cubes to the skillet and toss until combined with the mushrooms and Brussels sprouts. Remove from heat and set aside.
5 Make the custard: In a large mixing bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and pepper.
6 Finish the strata: Pour the custard over the top of the bread mixture and let sit for at least 30 minutes so the bread cubes can soak up the custard. Stir the mixture occasionally to make sure custard is distributed evenly. Dot the top of the strata with the crumbled goat cheese.
7 Bake the strata: Transfer the skillet to the oven and bake the strata until puffed, golden brown, and set in the center, about 45 minutes.
8 Serve: Enjoy warm or at room temperature with a salad or on its own.
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Sarah Fritsche
Sarah Fritsche is a San Francisco-based food writer and recipe developer. For over adecade she was a staff writer with The San Francisco Chronicle’s James BeardAward-winning Food team, where she reported on the Bay Area’s food scene,interviewed culinary luminaries, including Nigella Lawson, Dorie Greenspan, andJacques Pépin, and headed up The Chronicle’s test kitchen.
More from Sarah LEGGI TUTTO
This month, welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
Congratulations! You made it. 2020 is old news and 2021 is the proverbial babe in diapers, toddling out into an uncertain world. Maybe you did a deep dive into celebratory foods over the holidays. It’s okay—the holidays are for celebrating, after all. But I, for one, am ready to retire cookies as a food group for a good, long while.
I don’t know one person who’s not ready for a fresh start. Now you can switch it up and give your body the lighter, simpler foods you may be craving. We’re still knee-deep in this global pandemic, and that’s why it’s extra-important to take care of yourself and the folks you love.
I miss eating in restaurants, hugging my friends, and sending my kid off to her neighborhood school. But I still have walks in the woods with my dog, weekly Zoom trivia, and holds to pick up at the library. And there’s still dinner, which (even if I don’t always look forward to making it), I look forward to eating.
These are recipes to power you up for tackling the winter months with energy and positivity. So, yay for Meatless Mondays, Weekend Baking, and new beginnings. Because you don’t need a new year to start fresh—every day is a new beginning. Let’s get to it! LEGGI TUTTO
Looking for some simple ways to feel healthier and more energized for the year ahead? We’ve got you covered with these five ingredient swaps our team swears by.
This post is written in partnership with Walmart.
To say our entire team is eager to welcome 2021 and all that it brings is an understatement.
While we always look forward to fresh starts, this year we’re welcoming what we’re calling the tiny tweak: low-lift changes we can make to our diets to feel energized and healthy for the year ahead.
As food writers and recipe developers, it’s easy to get stuck in our ways when it comes to ingredients, but one of the simplest changes you can make is an ingredient swap, and thankfully Walmart+ makes it super simple to get your favorite high-quality ingredients delivered or shipped with ease!
Greek Yogurt Rules
We’re guessing you’ve heard of using yogurt in sauces or salad dressings instead of mayonnaise or sour cream, but take things up a notch in 2021 by reaching for creamy Greek yogurt instead. It’s not just a good substitute, it can really elevate your recipe into a silky, creamy masterpiece. Take our word for it.
Cutting Down on Red Meat
There are a lot of reasons folks look to cut down on red meat. Whether your reason is health or the environment, our team is vowing to reach for ground turkey or chicken more often this year. Or an alternative ground meat (our Marketing Director, Megan, loves Beyond Meat crumbles) instead.
Depending on your recipe, there’s a good chance your crew won’t even notice and an even better chance you’ll feel more energized because of it.
Cauliflower’s King
How are you feeling about the cauliflower trend? Half of our team were never converts while the other half have passionately welcomed riced cauliflower and cauliflower mashed potatoes into their lives.
Why? It’s an easy way to integrate more veggies into your week, and these days it’s super accessible in most grocery stores (have you seen the frozen packages of cauliflower rice? So easy).
If you’ve got picky eaters who’ll call you out here, mix half cauliflower rice and half regular rice and we have a hunch no one will be the wiser.
Amping up Pasta Sauce
Not strictly a swap as such, but Claudia, our Community Manager, loves to finely shred zucchini and carrots into jarred pasta sauce to boost the nutrition and get more veggies on the plate. She finds when it comes to noodles, her (five!) kids don’t even notice.
Embrace Alternative Flours
A few of our contributing writers like to swap white whole wheat flour for all-purpose flour in easy baked goods for their families.
Similarly, Rachel, our Editorial Assistant, loves reaching for whole wheat angel hair pasta in place of spaghetti. It’s high in fiber and the texture is more similar to a standard pasta than a whole wheat version of spaghetti noodles.
Get Your Favorite Healthy Swaps at Walmart
If there’s one membership service that’ll truly help you get healthy swaps on the table this year, it’s Walmart+.
If you still haven’t heard of Walmart+, it’s a different kind of membership service that offers free delivery as soon as same day from your local store ($35 order minimum) on everything from groceries to household essentials.
But, wait! The membership now offers free shipping with no order minimum required*. So you can get your whatever you need with next-day and two-day shipping on items from Walmart.com. Just what we’ve been waiting for to make life easier this season!” *Excludes oversized, freight, & Marketplace items.
To learn more and sign up for your free 15-day trial, click here!
This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO
This is banana bread like you’ve never seen it. Fantastically fluffy with a boost from Platinum® Yeast from Red Star®, this lofty loaf bread receives a hearty addition of whole wheat flour and a touch of sweetness from mashed banana, both of which are complemented by a warm cinnamon-sugar swirl. LEGGI TUTTO
