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      Citrus Olive Oil Cake

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      1 Preheat the oven to 350ºF.  Set a rack in the middle position of the oven. Brush the bottom and sides of a 9×2 inch cake pan with olive oil. 
      Line the bottom of the pan with a circle of parchment paper. Brush the parchment with oil.
      Generously sprinkle the pan with 2 to 3 tablespoons of sugar, tilting it to coat the bottom and sides, and tap out the excess.
       2 Assemble the dry ingredients: In a bowl, whisk together the flour, baking powder, and salt together to combine.
       3 Mix the batter: In a separate large bowl, rub the orange and lemon zest into the remaining 1 cup of sugar with your fingers until the sugar is permeated with the zest.
       Add the eggs and whisk for about 45 seconds, or until the mixture lightens in color. Stir in the olive oil and sherry, and whisk until smooth.  
      Add the dry ingredients to the batter and whisk just until smooth. 

      4 Prepare to bake: Set the cake pan on a baking sheet and pour the batter into the pan.

       5 Bake the cake: Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
      Place the pan on a rack to cool for 15 minutes. 
      Run a knife around the edge of the pan, and remove the sides and bottom (or invert the cake onto a plate if using a layer cake pan and then turn right side up). Remove the parchment and let the cake rest on the rack until it is cool.
      6 Make the candied orange slices (optional): In a 9- or 10-inch deep skillet or saucepan over medium-high heat, bring the sugar, water, and lemon juice to a boil. Cook, stirring occasionally, until the sugar dissolves. 
      Add the orange slices and adjust the heat to a simmer. Simmer, turning the oranges with tongs in the syrup occasionally, for 15 to 18 minutes, or until they are translucent. (If the syrup reduces to a sticky thickness, add more water, a few tablespoons at a time.) Leave the oranges in the syrup until lukewarm.

      7 Decorate the cake: Brush the top of the cake with some of the orange syrup. Place the candied slices on top and sprinkle with pistachios. LEGGI TUTTO

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      Breakfast Casserole with Butternut Squash and Kale

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      This breakfast casserole is the perfect fall dish. Earthy sage balances butternut squash between layers of crusty bread, eggs, kale, and cheese. Assemble it the night before and bake the next day to serve for breakfast, brunch, lunch, or dinner. Continue reading “Breakfast Casserole with Butternut Squash and Kale” » LEGGI TUTTO

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      Best Beef Chili

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      Everyone needs a recipe for classic beef chili. Make this one your go-to! It’s made with corn, peppers, tomatoes, and beans, and makes enough to freeze for later!

      I like to call this my Saturday chili. It’s meaty and hearty and satisfying, and it’s been in our meal rotation all through the chilly months for years now. (They are “chili” months, after all, haha.)
      This recipe makes a whopping sixteen cups. That’s enough to feed a crowd or to hoard in the freezer for those dreary cold nights when it gets dark way too early and the cupboard is bare.
      On any given Saturday morning, I might start this early and give it a long, lazy simmer while I sip my coffee, read the paper, or throw in a load of laundry. I can call up friends and have an impromptu, casual gathering with very little elbow grease.
      Video! How to Make Beef Chili

      COOK THIS BEEF CHILI LOW AND SLOW
      It’s the long, lazy simmer that really sets this meaty chili apart. Onions, garlic, peppers and tomatoes slowly thicken the chili until it is almost creamy.
      You can cut the time down to about 45 minutes, but if you’re not in a rush, let it simmer up to 1 1/2 hours. You’ll will be rewarded with fantastic, deep flavor.
      And of course like all good chilis, it’s always better the second or third day.

      MAKE YOUR OWN CHILI POWDER!
      Instead of pureeing reconstituted dried chilies as most “from scratch” recipes do, I skip straight to using pure ground chili powders like ancho and chipotle powders to save a step.
      Ancho chilies are dried poblano peppers and are relatively mild with an earthy flavor, whereas chipotle peppers are dried, smoked jalapeños, and as such, provide a lot more heat, so use the powder judiciously.
      Generic chili powder is a mix of chilies and other seasonings like dried onion and garlic, and I prefer to add those “extra” flavors myself.

      WAYS TO ADAPT THIS RECIPE
      The amount of chili powder in the recipe provides just a little kick, but you can bump up the heat by adding more chipotle powder if you like it hot.
      Use black, kidney, or pinto beans or a mix, if you happen to have them on hand; they’re interchangeable in this recipe.
      Also if you want to sneak in a few extra vegetables, you could add diced zucchini, diced squash, or even carrots and celery, but I don’t usually guild this lily. I love it as is.
      Swap out the beef, if you like, with ground turkey, pork, or a mix.

      BEST CHILI TOPPINGS
      As for the “go-withs” there are plenty of toppings to choose from. Set out bowls of them so each person can select his or her own. Here are a few of my top contenders:
      Sour cream
      Shredded sharp cheddar or Monterey jack
      Chopped onions
      Chopped radishes
      Shredded lettuce
      Fresh cilantro
      Chopped jalapeños
      WHAT TO SERVE ALONGSIDE
      Bake a pan of cornbread while the chili simmers and you will have a comforting supper, ready and waiting whenever you are.
      FREEZE YOUR LEFTOVER CHILI
      Leftover chili will last for at least a week in the fridge, or it can be frozen for up to three months.
      Thaw overnight in the fridge before reheating, or reheat the frozen soup straight from the freezer in a saucepan over low heat.
      MORE CHILI RECIPES TO TRY!

      Updated October 24, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

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      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

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      Root Vegetable Pot Pie

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      Here’s a rustic, vegetarian take on traditional pot pie! This weeknight dinner is prepped, cooked, and served all in one skillet. It’s perfect for feeding a crowd and saves time on dishes and clean up.

      This rustic take on a pot pie combines the classic fall flavors of carrots, sweet potatoes, rosemary, and sage in a creamy sauce that is rich and bold flavored, even without chicken stock. Enjoy this pot pie as a vegetarian holiday entree or a hearty side dish to a meat-centered meal.

      How to Make Vegetable Pot Pie
      This pot pie is prepped on the stove, baked in the oven, and served directly in the skillet—which saves time doing dishes! For those looking to save time upfront, a pre-made pie crust works as well as a freshly prepared one. If it cools before everyone comes to the table, you can pop it directly back into the oven to keep it warm until everyone is ready.
      While it isn’t the fastest recipe, its presentation and taste stand up to a casual family dinner or an elegant meal.
      THE PERFECT POT PIE FILLING
      If you find working with a traditional roux stressful, you’ll be happy to know that this recipe breaks down the process into a more foolproof one: Just add butter to the empty pan, sauté the vegetables, sprinkle the flour over the vegetables, then whisk in the liquid. Simmer until thickened.
      When the pot pie goes in the oven, it will bake just long enough to cook the crust on top, and the filling won’t thicken much further.

      PIE CRUST TIPS AND TRICKS
      The less time you spend on it the better—fork tines pressed all around, fingertip patterns, and other normally-great decor touches should be avoided, as they will melt the crust further.
      If you make the crust yourself, this recipe is an excellent choice, because there will be no leftover crust. You do not need an egg wash on top, but feel free to use one for extra shine if preferred.
      Keep the crust refrigerated until five minutes before rolling it out.
      Cast iron pans retain heat, so it’s best to let the cooked filling sit for about 10 minutes before placing the crust over the skillet.
      Make sure the crust reaches the edges of the pan, otherwise the filling will seep out. It can overlap the pan edges to the outside or reach just to the inner edge; either works fine.
      Once the crust is placed on the skillet, you should make at least two one-inch vent lines with a sharp knife for steam to escape.
      BEST HERBS FOR POT PIES
      When it comes to flavor, rosemary and sage were chosen for their fall, holiday feel in this pot pie. Use either fresh or dried herbs; using one fresh and one dried is our suggestion, so you don’t have to have two types of fresh herbs on hand at once.
      To substitute fresh or dried herbs or vice versa: Half tablespoon of fresh for one half teaspoon of dried.
      If rosemary and sage aren’t your favorite flavors, you can also use:
      Thyme
      Italian herb blend
      Dried dill

      POT PIE VEGETABLE TIPS AND SWAPS
      This pie is easy to adapt to your personal taste, but I do recommend sticking to mostly root vegetables here, because they all have similar cook times. If you swap in a green vegetables like broccoli or zucchini, they will overcook.
      A half to three quarter-inch dice for all root vegetables will ensure even cooking, and since this is a rustic dish, there is no need for perfect cubes.
      As far as root vegetables go, the underground world of tubers is at your disposal! Keep it simple with our selection of sweet potatoes, carrots, and potatoes, or make a colorful exchange with beets. You could also use parsnips, turnips, or rutabagas, if available.
      Whatever combo you choose, stick to only one or two sweet root veggies (beets, sweet potatoes or yams, parsnips) with at least one savory (potatoes, rutabaga, turnip), to equal a total of four cups. Even though white sweet potatoes are slightly firmer than yellow, both work equally well here.
      Peas are added for green color and a customary pot pie flavor; they can be omitted or swapped for lima beans, should you have friends or family who enjoy that embattled veggie.
      No Cast Iron Skillet? No Problem
      The fun of this dish will not be lost if you can’t cook and serve it all in one vessel! If you don’t have a cast iron skillet, cook the filling on the stove, then pour it into a deep dish pie plate, top with the crust, and bake that way. We used a 10-inch cast iron pan, so a 10-inch deep dish pie plate is ideal. If you don’t have a pie plate, cooking in a shallow 9×11-inch casserole pan will work.

      HOW TO MAKE AHEAD AND FREEZE POT PIE
      This dish reheats well and can be made a day ahead, then popped back into the oven at 350°F for 25-30 minutes to reheat. Note that you do not want to keep it in the cast iron pan for more than two days, or you’ll risk the vegetables turning grey from the pan.
      It also freezes nicely. Freeze individual portions or the entire pie in Tupperware containers, not the cast iron pan itself. While the pie crust may soften slightly, reheating in the oven instead of the microwave will help it re-crisp.
      NEED MORE POT PIE IN YOUR LIFE? TRY THESE RECIPES! LEGGI TUTTO

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      5 Comfort Food Recipes Reinvented

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      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.
      When the going gets tough, the tough want comfort. It’s okay.
      What makes a comfort food, anyway? For some, it’s happy childhood associations, while for others it’s simply food that’s not too taxing to make. Things you don’t have to think hard about. And yes, for some it’s food with loads of fat, salt, and carbs.
      I wanted to replenish my comfort meter without diving into garbage food territory. So, to shake things up, we put together a week of dinners that look at comfort food classics through a new lens.
      A few are the likes of what you’d see at an upscale 21st-century diner, while others harken back to pages of no-frills cookbooks from decades ago. Either way, they’re all about fun.
      One last thing: Looking for dinner ideas? You’re in the right spot! We just launched our new paid meal plan service. We have delicious meal plans to suit every taste and lifestyle—Healthy Eating, Family Favorites, and Vegetarian just to name a few. These one-week plans are $1.95 and, with them, you get a dessert and weekend prep recipe and a shopping list. They’re beautifully designed and perfect to print and save or simply load and cook right from your computer! LEGGI TUTTO

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      Homemade Chocolate Bitters

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      Making your own cocktail bitters at home is easy and fun! These chocolate bitters are a great beginner recipe, and versatile enough to use in a variety of homemade cocktails. Homemade bitters make great gifts, too!

      Bitters are extraordinary, essential, and potent flavor extracts that transform any drink in which they’re mixed. They will also transform anyone able to make their own into a proper home mixologist.
      Whether you want to round out your home bar or give a gift to someone you clearly treasure, making your own bitters is as easy as it is sexy and addictive.

      THE INGREDIENTS FOR CHOCOLATE BITTERS
      Most bitters recipes are a balance between bittering and flavoring agents. For today’s chocolate bitters, you’ll use gentian, wild cherry bark, and black walnut leaf to embitter your alcohol, while cacao nibs, cardamom, vanilla bean, and a cinnamon stick add the complexity, flavoring, and chocolate notes.
      Not to discourage you from foraging for these (or any other) ingredients in the wild, but they can be easily ordered from Dandelion Botanicals, Tenzing Momo,or Mountain Rose Herbs.
      In general, use organic, whole ingredients when possible – they’re better for you and are far easier to strain out of the mix.

      THE BEST ALCOHOL FOR CHOCOLATE BITTERS
      More important than which particular brand of spirit you use is the proof of the alcohol. Alcohol will pull essential oils (and flavors and aromas) from your ingredients, and using high-proof spirits will not only extract more of that flavor, but do so more quickly.
      While vodka is typically used for bitters because its flavor neutral and versatile, for our Chocolate Bitters, I’m calling for a high-proof bourbon (or rye). This is a great compliment to our warm flavor profiles.
      You should purchase the highest-quality spirits you can afford, as you want the most (and best) flavor to make it through to bottling. Knob Creek’s 120-proof single barrel bourbon, or the 100-proof ryes from Rittenhouse or Old Forester will always serve you well, especially if you have any left over.
      HOW TO MAKE HOMEMADE BITTERS
      Having gone through the work of sourcing all of your herbs, roots, flowers, barks, fruit peels, and bittering agents, it’s all (almost) all over but for the steeping: Combine your dry ingredients with a high proof alcohol and let them sit for a bit.
      Since different spices infuse at different rates, the steeping time will vary depending on the recipe. In the case of this recipe you’re waiting two weeks total, adding a second batch of herbs and spices halfway through. You’ll also need to shake the glass jar in which everything sits once each day.
      There in that jar, day by day, the infusion will become more pronounced, flavorful, and complex, until – diggity doo – you have a true batch of bitters on your hand.

      HOW TO BOTTLE HOMEMADE BITTERS
      Now that you’ve put all that work into sourcing and infusing and waiting, you’re only a well-chosen bottle away from enjoying these bitters (or giving them away).
      Boston round glass bottles, with their handy droppers and range of sizes, are the best combination of affordable, sourceable, and usable. This said, you can also go with more specialty bottles, too. Note that bright light can alter the flavor of the bitters, so dark (amber) bottles are best, or you can store them in a dark place.
      As you’re not likely to use these Chocolate Bitters as often as Angostura or orange bitters, you can aim for smaller-size (2- or 4-ounce) bottles. If you’re giving these as a gift, a well-chosen larger bottle may make a better impression.
      Specialty Bottle and Amazon are both good sources for a range of Boston Rounds, but Cocktail Kingdom has the truly specialty bottles you might be after if you are planning to give these away as gifts, or just show off.
      OTHER HELPFUL EQUIPMENT
      One 1-quart sealable glass jar: Your glass jar can be clear, but if so, store the infusion in the dark while it matures.
      Cheesecloth or Superbag: Filtering your infusion is perhaps the most complicated step of the process, but it really isn’t complicated. Cheesecloth will work perfectly well, but you may find Superbags – very fine micron mesh bags – clarify more effectively and are much easier to clean out. Modernist Pantry is a great source for these.
      HOW TO USE YOUR BITTERS
      Whereas a standard like Angostura acts as an aromatic bitters, providing a bridge between your base spirit and your sweetener, these chocolate bitters fall on the “savory” side, adding layers of complexity while amplifying your base spirit.
      These chocolate bitters are ideal for cocktails with brown spirits – accompanying an aged rum, or a good bourbon, for example. It can even be paired with a citrus bitters (orange, perhaps) to both brighten and deepen a spirit.
      If you’re looking for more particular recommendations, try adding these to a Fall-Spiced Old-Fashioned, pairing it with sherry in the Chocolate Adonis, or going full chocolate for the Chocolate Sidecar.

      HOW LONG WILL THESE BITTERS LAST?
      The good news – if you’re someone who tends to use bitters sparingly – is that bitters will likely never go bad. You can check in on them in five years if you’d like, but because of the high-proof alcohol, they’ll have much longer than that in them. Best would be to enjoy often. You may as well.
      More DIY Projects! LEGGI TUTTO

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      One Simply Terrific Thing: Turbinado Sugar (Sugar in the Raw)

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      Want to take your baking up a notch? Try adding turbinado sugar to your kitchen pantry arsenal to give your baked goods an added level of crunch and sweetness!

      Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools, kitchen goods and ingredients that make life better!

      Because of my job as a baker and recipe developer, I have a well-stocked pantry full of specialty ingredients most folks don’t use on a regular basis.
      But for anyone wanting to take their baked goods up a notch, I recommend getting some turbinado sugar. This specialty ingredient can take a regular home-baked good to the next level!
      WHAT IS TURBINADO SUGAR?
      Turbinado sugar (sometimes sold by its brand name Sugar in the Raw) came onto the scene back in the 90s where it started to appear at coffee shops across the nation. But it wasn’t until the last 10 to 15 years that you could buy it in bags at regular grocery stores, like white and brown sugar.
      This specialty sugar is a blond-colored coarse crystal sugar that is less refined that table sugar. Unlike white granulated sugar, which is refined and boiled several times to remove all the molasses, turbinado sugar is boiled once and then processed through a centrifuge to spin off the excess moisture. The centrifuge, called a turbine, is what gives turbinado sugar its name!

      HOW TO BAKE WITH TURBINADO SUGAR
      Due to its unrefined nature, turbinado sugar has a slight molasses flavor that is more rounded and complex than regular white sugar’s simple sweetness. It’s great in hot beverages like coffee and tea, and adds a great crunch and texture when sprinkled over oatmeal or yogurt.
      Turbinado sugar also makes a fantastic addition to baked goods!
      Sprinkle a tablespoon over pies before baking for a professional look and taste; top muffins with a generous pinch to give them a “bakery-style” appearance; or try adding a tablespoon to a crumble, crisp, or on top of a cobbler.
      You can even use a tablespoon or two of turbinado sugar in place of white granulated sugar in cookies like sugar cookies, chocolate chip cookies, or oatmeal raisin cookies. The sugar’s large crystals won’t melt so the cookies get some extra texture and crunch, making them all the more special.
      Unlike brown sugar, turbinado sugar won’t harden, which means it will last until you use it up. (And a bag often lasts a long time, especially if you are only using one or two tablespoons of it at a time.)
      You can find turbinado sugar online, as well as at well-stocked grocery stores or specialty stores like Trader Joe’s.
      Go get some! LEGGI TUTTO

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      Pumpkin Chili

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      Pumpkin Chili! Made with chunks of pumpkin, ground pork, black beans, a bottle of beer, and plenty of spices. Ready in under an hour. Even better the next day.

      Photography Credit: Aaron Hutcherson

      Pumpkin and chili: two things we all crave every fall. This recipe combines them into one dish. It’s the best of both worlds!
      The pumpkin provides some natural sweetness, which plays well with the different spices. If you aren’t able to find fresh pumpkin, then butternut squash, acorn squash, or any other hard squash would be good substitutes.
      Video! How to Make Pumpkin Chili

      Pumpkin Chili’s Secret Ingredient
      I love using beer in my chili recipes because it adds a rich, earthy flavor and just enough bitterness to balance the richness of the finished dish. Since this is a pumpkin chili, I thought it only fitting to use a pumpkin beer in this recipe. There usually isn’t any real squash in pumpkin beer, but it has a mellow malty flavor and a spiciness that underscores the flavors in this chili really nicely.
      However, you can really use whatever beer you have on hand; I recommend sticking with an amber beer or lager since those usually have a good balance of malty flavors with a light bitterness. (Avoid overly-bitter, hoppy beers for this recipe.) 

      From the editors of Simply Recipes

      What to Serve with Pumpkin Chili
      Top this chili with a spoonful of sour cream and some shredded cheddar cheese, and add a wedge of cornbread alongside. Don’t forget the beer!
      Swaps & Substitutions
      Swap the pumpkin for any other hard winter squash, like butternut, acorn, or kabocha.
      Swap the black beans for your favorite bean. Pintos are especially nice!
      Swap the ground pork for sausage links or ground beef.
      Storing & Freezing Pumpkin Chili
      Like most chilis, this one tastes even better the day after it’s made. Store it in the fridge for up to a week, and reheat leftovers gently in the microwave or on the stovetop.
      You can also freeze this chili for up to three months. We like this method for freezing soup and saving on freezer space!
      More Favorite Chili Recipes

      Updated October 21, 2020 : We spiffed up this post to make it sparkle! No changes to the recipe.

      Pumpkin Chili Recipe

      Ingredients
      Small 1-pound sugar or pie pumpkin, or other hard winter squash
      2 tablespoons vegetable oil
      1 large onion, diced
      2 jalapeños, seeds and ribs removed and finely diced
      4 garlic cloves, minced
      2 tablespoons chili powder
      1 tablespoon cumin
      1 teaspoon ground black pepper
      3 teaspoons kosher salt, divided, plus more to taste
      1 pound ground pork
      2 (15.5-ounce) cans black beans, drained and rinsed
      1 (28-ounce) can diced tomatoes
      1 (12-ounce) bottle pumpkin beer (or amber ale or lager)
      Suggested toppings (to serve):
      Tortilla chips
      Sour cream
      Chopped cilantro
      Shredded cheddar cheese

      Method

      1 Prepare the pumpkin: Peel the skin from the pumpkin with a vegetable peeler. Cut it in half and scoop out the seeds. Cut away the stem, then cut the pumpkin into small bite-sized pieces. (See this guide to How to Peel A Butternut Squash; the steps are similar.)
      2 Begin making the soup: Heat the oil in a stockpot over medium heat. Add the cut pumpkin, onion, jalapeños, garlic, chili powder, cumin, black pepper, and 1 teaspoon of salt. Cook until the vegetables start to soften, 5 to 7 minutes. (The pumpkin should be slightly soft around the edges, but probably won’t be cooked through yet.)
      Add the ground pork, breaking it up with a stiff spatula, and continue to cook until no longer raw, 3 to 5 minutes more. Add the black beans, diced tomatoes, beer, and 1 teaspoon of salt to the pot.

      3 Simmer the soup: Bring the soup to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the pumpkin has cooked through and the flavors have had time to mingle, about 30 minutes.
      Taste and add more salt or spices if needed. (If the chili tastes a little bland, add more spices; if the chili tastes a little bitter, add more salt.)
      4 Serve: Divide among bowls and serve with your favorite chili toppings. Leftovers will keep in the fridge for about a week or in the freezer for up to 3 months.

      Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

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      Aaron Hutcherson
      Aaron or “Hutch” is the blogger behind The Hungry Hutch, which features a delicious variety of savory and sweet recipes. He grew up in the Midwest, but has called New York City home for nearly a decade.
      More from Aaron LEGGI TUTTO