Jalapeño Polenta Bread

I love having quick bread with lunch! Since it’s usually just the hubby and I indulging, I’ve stated to make mini loaves then freeze one for future lunches!

  • Olive oil spray
  • 1 1/4 c instant Polenta
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 egg lightly beaten
  • 1 c buttermilk
  • 1/4 c pickled jalapeños, chopped & drained
  • 1/2 c parmigiana cheese, grated

Preheat oven to 425.

Combine all ingredient in a bowl and whisk until well mixed.

Pour into a small bread pan and bake for 15 – 20 minutes, until golden brown.

Serves 12.

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Mushroom Bread Pudding

This is a vegan version of Tartine’s Mushroom Bread Pudding, it turned out great. If your not vegan just Google Tartine Mushroom Bread Pudding – it was published on a bunch of sites.

  • Vegan butter, for greasing
  • 1 1⁄2 lb. mixed mushrooms, such as cremini, oyster, and porcini, sliced 1⁄4″ thick
  • 2 1⁄2 cups almond milk
  • 1⁄2 cups almond 1/2 & 1/2
  • 1⁄2 c vegan grated parmesan
  • 1⁄3 c roughly chopped parsley
  • 2 tsp. minced thyme
  • 3 tbsp flax meal, mixed in 3/4 c water
  • Salt and pepper
  • 1 loaf country bread, torn into 1″ pieces (6 cups), lightly toasted
  • 1 cup shredded Vegan mozzarella cheese
  • large leek, cut into 1⁄2-inch pieces

Heat oven to 350°. Grease a 3-qt. oval baking dish with butter. Add leek to a skillet and cook until soft, 3–4 minutes with 1 tbsp olive oil, transfer to a bowl when done. Working in two batches, cook mushrooms in remaining oil until golden, 6–8 minutes; add to leaks. Whisk milk, 1/2 and 1/2, parmesan, 1⁄4 c parsley, the thyme, flax mixture, salt, and pepper in a bowl. Stir in the bread; let sit 15 minutes.

Transfer to prepared baking dish and sprinkle with “Mozzarella” cheese and bake until golden brown and set, about 45 minutes. Garnish with remaining parsley.

Serves 8.

Pressure cooker French Onion Soup

So good and perfect for a cold winter night.

  • 1 tbsp butter
  • 1 tsp oliveoil
  • 3 mediums, halved and sliced thin
  • 1 tsp salt
  • 1 tsp flour
  • 2 tbsp sherry
  • 1 quart beef or veggie stock
  • 1 tsp dried thyme
  • Pepper
  • French bread, sliced 1 inch thick
  • 1 c grated Gruyere

Using the sauté function, add the butter, oil and onions and cook until caramelized, about 20 minutes.

Sprinkle in the flour and stir well. Add the sherry, stock, thyme and salt. Cover and cook on high for 5 minutes.

Place bread on a baking sheet, rub with a garlic clove and top with cheese, broil for 1 – 2 min until melted and starting to turn golden.

Place bread in the bottom of 4 bowls, spoon soup over.

Serves 4.

Halloumi and Brussels Sprout

I had no idea what I was going to make for dinner and came out with this – so good!

  • 1 lb Brussels sprout, trimmed and halved
  • 2 slices sourdough bread, cubed
  • Olive oil
  • Salt and pepper
  • 1 tsp cumin seeds, toasted
  • 8 oz halloumi cheese, sliced thin
  • 1 tbsp lemon juice
  • Aleppo pepper

Preheat oven to 425.

Combine Brussels sprouts and bread in a bowl and drizzle with olive oil, toss to coat. Roast for 15 – 20 minutes sitting several times.

Grill cheese in a non stick pan until browned on both side.

Toss bread and sprouts with salt, pepper, lemon juice and Aleppo pepper. Divide among bowl and top with cheese.

Serves 4.

Cocoa Banana Bread

This recipe from Dorie Greenspan is da bomb!

  • 2 c flour
  • 1 c cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 baking soda
  • 8 tbsp butter, soften
  • 1 c brown sugar
  • 2 eggs
  • 3 ripe bananas
  • 3/4 c buttermilk
  • 3 oz chocolate chips

Preheat oven to 350. Spray a loaf pan.

Stir together flour, cocoa powder, baking powder, baking soda and salt in a bowl.

Combine butter and sugar in a bowl and beat until smooth. Beat in eggs one at a time. Stir in buttermilk. Stir in dry ingredients and bananas. Stir in chocolate chips.

Poor into a loaf pan. Bake for 30 minutes, then cover loosely with foil, then bake for another 40 – 55 minutes until a toothpick comes out clean.

Let cool 20 minutes then release from pan.

Serves 10 – 12.

Grilled Chicken Caesar

So easy – just light the grill and let it do the work.

1 lb chicken thighs

Salt and pepper

2 heads of romain, sliced in half

1 slice of french bread

Tomatoes, quartered

Dressing can be found here

Olives

Grated Parmesan

Heat grill on high. Spray chicken, lettuce and bread with olive oil spray.

Grill bread, chicken and lettuce – put lettuce toward the cool side, cook until you have nice char marks and chicken is cooked through.

Slice chicken. Cut bread into bite size pieces. Divide lettuce, bread, chicken amount plates, drizzle with dressing, too with tomatoes and olives.

Serves 2 – 4.

BLT Panzanella Salad with Avocado

This is adapted from Tartine at Home – I added Avocado.

Basil Oil

1/2 c Basil leaves

2 tbsp parsley leaves

1/2 c olive oil

2 cloves garlic

1 tbsp drained capers

Salt

Combine in a small food processor and pulse till chopped and combined.

3 tomatoes, quartered

Salt and pepper

4 strips bacon, cooked and cut into 1/4 inch pieces

6 oz spinach

4 oz arugula

3 slices of sourdough

Olive oil spray

1 avocado, diced

Preheat oven to 400. Spray bread with olive oil and bake until toasted on each side. Cool and cut into bite sized pieces.

Place tomato in a large shallow bowl, season with salt and pepper. Add bacon, spinach, arugula and bread, toss to combine. Add a couple tbsp of Basil oil, toss. Divide among plates, top with avocado and a drizzle of basil oil.

Serves 2 – 4.