Delicious Lemon Loaf

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I love a good lemon bread. It’s great for breakfast, dessert or an afternoon snack. This one is quite moist and bursting with flavor. Starbucks sells something just like it, and although I’ve never tried theirs, I bet this one is better. I have made this recipe several times now and it has always been a hit.

One of my sons has been baking up a storm this summer. Everything he bakes is delicious. Like his mother, he loves to try new recipes, and unlike his mother, he is bold enough to try to invent new recipes on his own. I must say, we’ve been having a lot of fun in the kitchen this summer. My son is actually the one who made (and photographed) this lemon bread. It didn’t last long in our kitchen.  It’s great to have around if company is coming.

 

Delicious Lemon Loaf
Recipe from Averie Cooks

3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt
1/2 cup canola or vegetable oil
2 Tablespoons lemon zest
2 Tablespoons lemon extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste

Lemon Glaze
1 cup confectioners’ sugar
3 tablespoons lemon juice, or as needed for desired consistency

 

Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan; set aside.

In a large bowl, combine the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.

Add the oil and whisk to combine.

Add the lemon zest, lemon extract, and whisk to combine.

Add the flour, baking powder, salt, and stir until just combined, don’t overmix. Some small lumps will be present and that’s okay.

Pour the batter into the prepared pan, smoothing the top lightly with a spatula. Bake for about 50 to 52 minutes, or until top is domed, set, and toothpick inserted in the center crack comes out clean or with a few moist crumbs but no batter. In the last 10 minutes of baking, tent pan with foil (loosely drape a sheet of foil over pan) to prevent excessive browning on the top and sides of bread before center cooks through.

Allow loaf to cool in pan on top of a wire rack for at least 30 minutes before turning out onto rack to cool completely before glazing.

Lemon Glaze – To a small bowl, add the confectioner’s sugar and slowly drizzle in the lemon juice while whisking until smooth and combined. Begin by adding about a Tablespoon of juice at a time and keep adding the lemon juice until your glaze reaches your desired consistency. I tend to like my glaze on the thicker side.

Evenly drizzle glaze over bread before slicing and serving. If you have extra glaze you can spread it on individual slices of the bread. You can also cut the glaze recipe in half if you don’t love glaze.

Store bread at room temperature in an airtight container for up to 5 days.

Yield: 1 loaf

One year ago: Sprinkle Cookies
Two years ago: Black Bean Burgers
Three years ago: Smooth and Creamy Polenta
Four years ago: Dark Chocolate Butterscotch Brownies
Five years ago: Roasted Shrimp and Orzo
Six years ago: Spicy Pickled Cucumbers/a>
Seven years ago:
Grilled Eggplant Salad
Eight years ago: Blueberry Crumb Cake
Nine years ago:
Fresh Corn and Avocado Salad
Ten years ago: Asian Style Three Bean Salad

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Tomato and Feta White Bean Salad

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It’s summer here in the Northeast and there’s nothing better than a hearty salad that doesn’t involve any cooking, especially one that calls for tomatoes, which are at their peak right now. If you’re a tomato and feta cheese fan, definitely try this. It comes together in no time. The ingredients are simple, but the fresh parsley and oregano give it a punch of flavor. If you don’t have fresh herbs on hand, skip this recipe until you do.

I know that this salad looks a lot like the one I posted yesterday, but they are completely different. They taste nothing alike. Yesterday’s salad is slightly sweet because of the pineapple. This salad is not sweet at all. This salad is great as a leftover too.

Because it’s loaded with beans, add a slice of crusty bread and you have a nice, light summer dinner.

Did my boys try this? The vegetarian did. Didn’t like it. My husband and I loved it. The rest would have nothing to do with it. Some things never change.

 

Tomato and Feta White Bean Salad
Recipe from The Kitchn

2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 teaspoon minced shallot
Kosher salt
Freshly ground black pepper
1 (15-ounce) can white beans, drained and rinsed
1 pint cherry or grape tomatoes (about 2 cups), halved
4 ounces feta cheese, crumbled (about 1 cup)
1/2 cup coarsely chopped fresh parsley leaves
2 tablespoons chopped fresh oregano leaves

Whisk the oil, vinegar, shallot, a big pinch of salt, and a few generous grinds of black pepper together in a large bowl. Add the beans, tomatoes, feta, parsley, and oregano and toss to combine. Taste and add more salt and pepper as needed.

Yield: ~ 5 cups of salad to serve four as a side dish

One year ago: Sprinkle Cookies
Two years ago: Shortbread
Three years ago: Nutella Cheesecake Chocolate Cookie Cups
Four years ago: Shrimp and Grits
Five years ago: Marion Cunningham’s Raised Waffles
Six years ago: Marion Cunningham’s Raised Waffles
Seven years ago: Lemony Parsley-and-Egg Soup
Eight years ago: Zucchini Pancakes
Nine years ago: Baked Apple “Donuts”
Ten years ago: Double Chocolate Cookies

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Black Bean Salad

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Hello! I know I haven’t posted in ages, but now that school is out for the summer I have more time. The boys all successfully finished their sophomore and freshman years in high school. I’m told that next year, which is junior year for the triplets, is going to be a doozy — apparently lots and lots of work and the beginning of the college process. Yikes!

I wanted to make sure this summer salad recipe got posted before we all move away from light and refreshing summer bean salads into heavier fall and winter root vegetables. For me, this salad rivals my all-time favorite summer bean salad. Warning: this salad contains a healthy dose of cilantro, and if you’re anything like my mother, you avoid cilantro like the plague because it tastes like soap. If you’re a cilantro lover, like I am, this salad could be right up your alley.

I have served this numerous times as a side dish, but I think it would also make a nice salsa served with sturdy corn chips.

You have a lot of freedom with this recipe. For example, the recipe calls for 1/4 cup of diced red peppper. When I diced my pepper, it yielded more than 1/4 cup, but I just threw all of it into the salad. Unlike baking, you can be loose with the measurements.

Enjoy!

 

Black Bean Salad
Recipe adapted ever-so-slightly from Guy Fieri

2 cans black beans, drained, about 30 ounces
1 1/2 cups frozen corn or one (15-ounce) can corn, drained or kernels from 2 ears of corn, blanched
2 Roma tomatoes, diced (or any similarly sized tomatoes that look good to you)
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 – 3 tablespoons chopped fresh cilantro leaves (depending upon how much you like cilantro)
1 jalapeno, seeded and minced
2 tablespoons apple cider vinegar
2 tablespoons red wine vinegar
Juice of one lime
3 tablespoons honey, heated for 10 seconds in the microwave
1/2 – 1 tablespoon salt (or to taste)
1 teaspoon black pepper
Pinch ground cumin

Add all of the vegetables to a large bowl. If you’re not a fan of raw red onion, dice it and put it in a small bowl or mug and add water until is just covers the onions. Heat in the microwave for a minute or two until the onion is softened. Doing this will take some of the bite out of it.

Make the dressing by whisking together the vinegars, the lime juice the warmed honey and the salt, pepper and cumin. Start by adding the smaller amount of salt and taste the dressing. Add more to taste. Pour the dressing over the salad and refrigerate for an hour (if you have the time.) If you don’t have the time, like I didn’t one night, serve it as soon as it’s made. It’ll still be delicious.

Yield: ~6 servings as a side dish

One year ago: Sprinkle Cookies
Two years ago: Shrimp Scampi with Spiralized Zucchini
Three years ago: Mint Chocolate Chip Meringues
Four years ago: French Chocolate Macarons
Five years ago: Chocolate Chip Scones
Six years ago: Spicy Grilled Corn Salad with Black Beans and Feta
Seven years ago: Blackberry Muffins
Eight years ago: Cake Pops
Nine years ago: The Simplest Bean Burgers
Ten years ago: Crispy Kale Chips

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Chocolate Olive Oil Cake

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I served this cake on Christmas Eve as one of our desserts because one of our guests was vegan. If you make this recipe using dairy-free or vegan chocolate chips, it’s a vegan delight because it contains no dairy, butter or eggs! The cake is incredibly moist and chocolaty and it was a big hit on Christmas Eve. I plan to make this often when we have company. You can make the cake a day or two in advance, wrap it tightly in plastic wrap when it’s cool, and it will stay nice and moist until you glaze it. I love cakes that don’t dry out immediately.

This recipe is very easy because no electric or stand mixer is needed. You mix everything in a bowl with a whisk and good, old-fashioned elbow grease. The batter will be thin when it’s poured into the pan. Don’t worry, that’s normal.

Next time (and there will definitely be a next time), I plan to make two and turn them into a layer cake with either a vanilla or chocolate buttercream frosting.

N.B. My husband wanted me to let you know that you shouldn’t be dissuaded by the name of this cake. Although it’s an olive oil cake, it’s not at all oily, nor does it taste like olives.

Chocolate Olive Oil Cake
Recipe from Smitten Kitchen

1 1/2 cups (195 grams) all-purpose flour
3/4 cup (60 grams) unsweetened cocoa powder, sifted if lumpy
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
3/4 cup (150 grams) granulated sugar
3/4 cup (145 grams) dark brown sugar
1/2 cup olive oil
1 1/2 cups water or coffee
1 tablespoon cider vinegar or white vinegar

Glaze:

3/4 cup (135 grams) semisweet chocolate chips
2 tablespoons (10 grams) cocoa powder
3 tablespoons (45 ml) olive oil
1 tablespoon light corn syrup (for shine)
A pinch or two of flaky sea salt

Preheat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper. Spray the bottom and sides of the pan with cooking spray.

In a large bowl, Whisk together the flour, cocoa powder, baking soda, salt and granulated sugar. Add brown sugar and olive oil. Whisk to combine. Add water and vinegar and whisk until smooth.

Pour the batter into the pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs on it. Cool the cake in the pan on a wire rack for 10 minutes, then run a knife between the cake and the edge of the pan to make sure the cake is loosened. Flip it onto a cooling rack to cool the rest of the way.

Make glaze: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments. Stir after every 20 seconds or so until the chocolate is melted. Whisk the glaze until it’s smooth and pour it onto the cake and use a spatula to spread the glaze so it completely covers the top of the cake. Don’t worry if some of it drips down the sides.

This cake will keep nicely for several days at room temperature or in the refrigerator.

Yield: 8 – 12 servings, depending upon the size your sweet tooth

One year ago: Pumpkin Lentil Soup
Two years ago:
Eleven Madison Park Granola
Three years ago:
Parker’s Split Pea Soup
Four years ago: Lemon Scones
Five years ago: Nutella Chocolate Cookies
Six years ago:
Holiday Biscotti
Seven years ago:
Individual Beef Wellingtons with Mushroom, Spinach and Blue Cheese Filling
Eight years ago:
Quinoa Pilaf with Pine Nuts
Nine years ago:
The Ultimate Quiche

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Caramelized Shallots

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I make these caramelized shallots for Christmas Eve every year. They’re one of my favorite side dishes. 2 lbs of shallots will serve six. For Christmas Eve dinner, I traditionally make five pounds, much to the consternation of the boys. Peeling the shallots has been their job for the last couple of years. I like to buy shallots that are on the smaller side. Let me tell you, five pounds is a LOT of shallots. It can take several hours to peel them, but as I tell the kids, many hands make light work. My niece was the biggest help of all this year; the boys kept bailing out.

Once the shallots are peeled, this recipe is not difficult to make. When peeling the shallots, cut off the roots themselves, but leave some of the root end intact so the outer layers of the shallots don’t fall off when they’re cooking. Also, make sure your pan is big enough to hold them all in a single layer so they can brown nicely. If they’re too crowded, they won’t all brown.

This recipe can be made a day ahead and reheated just prior to serving. Add these to your next dinner party menu. You won’t regret it.

Caramelized Shallots
Recipe from Ina Garten at Food Network

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, but don’t remove too much of the root end
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch cast iron or ovenproof saute pan., add the shallots and sugar, and stir so the shallots are covered in the butter and sugar. Cook over medium heat for about 10 – 15 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are fork-tender. Season with salt and pepper, sprinkle with parsley, and serve hot.

Yield: Six servings

One year ago: Pumpkin Lentil Soup
Two years ago:
Cheesy Hasselback Potato Gratin
Three years ago:

Four years ago:
Eggnog Doughnut Muffins
Five years ago: Chocolate Chocolate-Chunk Muffins
Six years ago:
Baked Ziti with Tomato, Mozzarella and Sausage
Seven years ago:
Rosemary Parmesan Coins
Eight years ago:
Mashed Yellow Turnips with Crispy Shallots
Nine years ago:
Big Dutch Baby

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Gingerbread Biscotti

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Gingerbread biscotti

If you’re a biscotti fan, these are perfect to make for the holidays. Your home is guaranteed to smell wonderful while they’re baking. It’s a perfect winter cookie to make on a freezing cold day like today in NYC. Biscotti are an Italian cookie that is typically dipped into a hot beverage before eating. I think these would be fantastic dipped in hot chocolate!

Biscotti are easy to make, but they’re not the quickest cookie in the world because they need two rounds of baking, the first to cook the big logs of dough, then a second bake to dry out the individual cookies. When you make these, you’ll cool the biscotti logs after the first baking and then you’ll slice them and dip them in cinnamon sugar. Don’t let the biscotti cool completely after the first baking or the cinnamon sugar mixture won’t stick.

These cookies are great to give as gifts because in an airtight container, they say fresh for a couple of weeks.  These cookies got a double thumbs up from all of my boys.

 

Gingerbread Biscotti
Recipe from Smitten Kitchen

Cookie
2 cups plus 2 tablespoons all-purpose flour, plus extra for flouring hands
2 teaspoons baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/8 teaspoon ground cloves
A few grinds of black pepper
1/2 teaspoon sea salt (coarse sea salt will work if your granules are similar to those of kosher salt – you definitely don’t want to use fine sea salt here)
1/2 cup dark brown sugar (light brown sugar can be used in a pinch(
1/2 cup granulated sugar
7 tablespoons unsalted butter, melted and cooled
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups white or dark chocolate chunks (optional, but I used white chocolate chips and the results were delicious!)
1 large egg white

Cinnamon-sugar (optional, but delicious!)
1/3 cup granulated sugar
1 tablespoon ground cinnamon

Heat oven to 350°F. Line two large baking sheets with parchment paper or a silicon baking mat. In a large bowl, whisk together the dry ingredients — 2 cups plus 2 tablespoons flour, baking powder, spices, pepper and salt. In a medium bowl, whisk the granulated and brown sugars, melted butter, 2 large eggs and vanilla. Add wet ingredients along with any optional additions (white or dark chocolate) to dry mixture and stir to combine. The dough will be sticky.

Divide the dough in half. Using floured hands, transfer first half to the center of the prepared baking sheet and form it into a slightly flatted log about 11 inches by 2 1/2 inches. Do the same for the second half of the dough, forming the log in the center of the baking sheet. Whisk the egg white in a small bowl until a little foamy and loose. Using a pastry brush, brush it over the top and sides of the logs. This will give the tops of the cookies a nice sheen when baked.

Bake logs until golden brown all over, about 25 minutes. Switch the trays from top to bottom about halfway through the baking. While the biscotti are baking, mix the sugar and cinnamon together so the mixture is ready for the biscotti when it has cooled slightly. Pour the cinnamon sugar onto a dinner plate.

When baked, transfer trays to cooling rack and let them cool until they’re lukewarm, about 15-20 minutes. Gently transfer each log to a cutting board. Using a sharp serrated knife and a gently sawing motion, cut logs on the diagonal into 1/2-inch wide slices. If using cinnamon-sugar, the biscotti must still be warm. Dip each side of the biscotti into the cinnamon sugar before putting them back on the baking sheet. If the biscotti has gotten cold, the cinnamon-sugar won’t stick very well.

Arrange slices, a cut side down, on baking sheet(s). Bake for another 10 to 12 minutes, until golden underneath. Turn each biscotti over and bake for a final 6 to 8 minutes, until lightly bronzed all over. Let cool on rack.

These cookies can be kept for a couple of weeks in an air-tight container.

Yield: ~30 or so cookies

One year ago: Pumpkin Lentil Soup
Two years ago:
Cigarettes Russes
Three years ago:
Chocolate Ricotta Muffins
Four years ago:
Chocolate Mint Crackle Cookies
Five years ago: Peppermint Cream Squares
Six years ago:
Pork Tenderloin with Balsamic-Cranberry Sauce
Seven years ago:
Clementine Vanilla-Bean Quick Bread
Eight years ago:
Peanut Butter and Jam Jewels
Nine years ago:
Lemon Bars

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Loiusa's Cake

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I made this cake the other day on a lark. It was described as a cake that could be served for breakfast so I made it for the boys. As is typical with many new things I make, the boys were skeptical that it was loaded with vegetables. I assured them that it wasn’t, but they weren’t buying it. Eventually a couple of them tried it and liked it. When one of the boys heard that it had ricotta cheese in it, he patently rejected it. That left more for the rest of us.

This cake is very moist and the flavor and texture reminded me of a pound cake. You don’t need much of it to be satisfied. It’s also not overly sweet. Perhaps it’s considered a breakfast cake because it has an apple grated into it? This is one of those cakes that improves with time so you can definitely make it a day ahead of when you want to serve it. This is ideal for brunch, dessert or with a cup of tea.

If you notice that it’s starting to get really browned on top, cover it with a piece of aluminum foil for the remainder of the baking time.

 

Louisa’s Cake
Recipe from Food52

9 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/4 cups all-purpose flour
1 pinch salt
1 cup fresh ricotta
Zest of 1 lemon
1 Tablespoon baking powder
1 apple, peeled and grated (should yield roughly 1 cup)
Confectioners’ sugar for serving

Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan.

Cream the butter and sugar in a stand mixer until light and fluffy (this should take at least 5 minutes – you really want this mixture to be light and fluffy.) On the lowest speed, add the eggs one at a time. Slowly add the flour, salt, ricotta, lemon zest, baking powder, and apple. Scrape the batter into the prepared pan, smooth the top and rap the pan on the counter a couple of times. Bake for 30 to 35+ minutes, until the cake is golden brown and the sides start to pull away from the pan.

Cool in the pan on a rack for 10 minutes. Remove the sides of the pan and cool the cake completely on the rack. Sift confectioners’ sugar over the top or serve with seasonal fruit.

Yield: 6 servings

One year ago: Pumpkin Lentil Soup
Two years ago:
Chocolate Crinkle Cookies
Three years ago:
Mallobars
Four years ago:
English Muffin Bread
Five years ago: Rich Chocolate Brownies
Six years ago:
Chocolate-Peppermint Thumbprints
Seven years ago:
Cauliflower and Parmesan Cake
Eight years ago:
Krumkake
Nine years ago:
Peppermint Brownies

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Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter

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These are very quick and easy biscuits and if you’re a baker, you probably have all of the ingredients in your kitchen cabinets. If you don’t happen to have buttermilk, you can make your own. These are incredible right out of the oven. They’re a perfect weekend breakfast treat.

You don’t need an electric mixer for this recipe. It’s all mixed by hand or with a pastry blender. If you want neatly shaped biscuits, you will need a biscuit cutter. We opted for free-form biscuits, so we just dropped the dough onto the cookie sheet.

One of my sons made these on a recent weekend morning. He is an excellent baker. It was cold outside when he made them and they were a warm, welcome treat with a cup of hot tea. They’re not terribly sweet, which is nice too. If you have extra butter, it’s great on toast!

 

Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter
Recipe from How Sweet Eats

Biscuit ingredients:
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder (sifted if yours is very lumpy)
1/2 cup plus 2 tablespoons brown sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 sticks (3/4 cup) cold butter, cut into pieces
1 1/4 cup buttermilk
2 teaspoons vanilla extract

Butter ingredients:
1/2 cup unsalted butter, softened
3 tablespoons brown sugar
1/2 teaspoon cinnamon
pinch of salt

 

Biscuit directions:

Preheat your oven to 425 degrees Fahrenheit.

In a large bowl, whisk together the flour, cocoa, sugar, salt, baking powder and soda. Using a fork, pastry blender or your clean hands, add butter pieces to the flour and mix until coarse crumbles are formed. Add buttermilk and vanilla, stirring with a spoon or a spatula until just combined Don’t overmix the dough. If you need to, you can use your hands to bring the dough together.

Use a 1/4 cup measure or a similarly sized ice-cream scoop to drop batter onto a nonstick baking sheet, or if you’d like the biscuits to be a little neater looking, press the dough on a sheet of parchment paper or a cutting board and use a biscuit cutter to shape the dough into rounds. Bake for 12-15 minutes, or until biscuits are set and slightly golden on the edges. While the biscuits are cooking, make the butter.

Butter directions:

Add all of the ingredients to a bowl and stir until combined.


Yield: 12 – 15 biscuits

 

One year ago: Pumpkin Lentil Soup
Two years ago:
Chocolate Crinkle Cookies
Three years ago:
Mallobars
Four years ago:
Sweet Potato-Sausage Soup
Five years ago: Marcus Samuelsson’s Spiced Coconut Lentil Soup
Six years ago:
Rosemary-Lemon Sandwich Cookies
Seven years ago:
Weeknight Bolognese
Eight years ago:
Chocolate Malted Whopper Drops
Nine years ago:
Mahogany Beef Stew with Red Wine and Hoisin Sauce

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Veggie Nuggets

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This is another attempt to get my four picky eaters to eat more vegetables. Did I succeed? Nope!

I have made these several times now because I love them. The boys? Not so much. I think they’re crazy. I’m hoping that when they’re off to college, somehow their palates will miraculously improve.

Instead of using three cups of broccoli florets, I bought a bag of Trader Joe’s Riced Broccoli and used 1 cup of it. I boiled it quickly before putting it into the food processor with the other ingredients. If you don’t have riced broccoli, the florets work fine.

These freeze and reheat in the microwave incredibly well. I just had a plate of them for lunch.

Veggie Nuggets
Recipe from Real Mom Nutrition

1 cup shredded carrots
3 cups broccoli florets
1 garlic clove
2 eggs
1 1/4 seasoned breadcrumbs, divided
3/4 cup shredded cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1 Tablespoon canola oil

Shred carrots (I used my food processor’s shredding attachment).

Steam broccoli in the microwave for two minutes or until tender.

Place shredded carrots, steamed broccoli, garlic, eggs, 1 cup of the breadcrumbs, cheese, onion powder, and black pepper in food processor and pulse for 15 seconds or until well combined. Mixture should form easily into a ball. If it’s too crumbly, add water one teaspoon at a time until you achieve the desired consistency.

Form mixture into balls, about a tablespoon each (I use a cookie scoop). You should get about 25 nuggets. Flatten slightly into round discs about 1/2 inch thick.

Place remaining 1/4 cup breadcrumbs in a shallow dish. Coat each veggie nuggets with breadcrumbs.

Heat oil in a skillet on medium high heat until it sizzles when sprinkled with water droplets. Arrange nuggets in skillet and cook about 4 minutes each side, or until golden brown and crispy.

Serve with honey-mustard sauce, ketchup, or other favorite dip.

Yield: About 25 nuggets, but this depends upon how big your make them

One year ago: Pumpkin Lentil Soup/a>
Two years ago:
Giant Bubbles
Three years ago:
Chocolate Sugar Cookies
Four years ago:
Ranch Oyster Crackers
Five years ago: Shrimp Stew with Coconut Milk, Tomatoes and Cilantro
Six years ago:
Pumpkin Chocolate Chip Muffinsl
Seven years ago:
Five-Treasure Fried Rice
Eight years ago:
Cream Biscuits
Nine years ago:
Cinnamon Muffins

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Less Sweet) Sweet Potato Casserole with Butter Pecan Crumble Topping

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I love sweet potato casserole at Thanksgiving, but I find that it’s often more like dessert than a side dish. Don’t get me wrong, when a sweet potato casserole is sweet, it’s certainly delicious, but I wanted to try to make a casserole that was a little healthier. Sweet potatoes have a natural sweetness that doesn’t always need to be enhanced with a lot of brown sugar, unless you’re turing the sweet potatoes into pie for dessert.

For this casserole, I decided to leave out all of the sugar that was supposed to be added to the sweet potato mixture. I wanted to see how a slightly healthier version would fare. I didn’t modify the topping. That part of the casserole is still sweet.

Serve yourself a scoop of this casserole, put a pat of butter on it with a little salt and you have a delicious, slightly sweet, slightly salty side dish. A nice combination and certainly a bit healthier than your traditional sweet potato casserole.

You can easily double this recipe and bake it in a 9×13 baking dish.

(Less Sweet) Sweet Potato Casserole with Butter Pecan Crumble Topping
Recipe adapted from Averie Cooks

Filling:
2 pounds raw sweet potatoes, diced into large chunks and boiled
1 large egg
2 Tablespoons unsalted butter, softened
1/4 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt, or to taste
1/8 teaspoon ground nutmeg
1/8 teaspoon cinnamon

Topping:
2 1/2 tablespoons unsalted butter, melted
1/3 cup light brown sugar, packed
1/4 cup all-purpose flour
1/8 teaspoon salt, or to taste
1/2 cup roughly chopped pecans

In a large stockpot, boil the sweet potatoes until they are fork-tender, about 15 minutes. Drain well and transfer to a large bowl.

Preheat oven to 350F and spray a 1.5 quart baking dish with cooking spray; set aside.

To the sweet potatoes, add the egg, butter, milk, vanilla, salt, nutmeg, and cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Spoon the sweet potato mixture into the baking dish, smoothing the top lightly with a spatula; set aside.

Topping – To a large microwave-safe bowl, add the butter and heat on high power to melt, about 30 seconds.

Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
Add the pecans and toss to incorporate.

Crumble the topping over the sweet potato filling and bake for approximately 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Serve immediately. Left-overs will keep airtight for up to 1 week in the fridge.

Yield: 4-6 servings

One year ago: Tomato, Melted Leek and Feta Galette
Two years ago: Soft Snickerdoodles
Three years ago: Mallobars
Four years ago: Shredded Brussels Sprouts
Five years ago:
Halloween Treats
Six years ago:
Baked Flounder with Tomatoes and Basil
Seven years ago:
Red Lentil Soup with Lemon
Eight years ago:
Spinach and Chicken Tortilla Bake
Nine years ago:
Pumpkin Chocolate Chip Cookies

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