Kale Mushroom Butternut Frittata

 Kale and Butternut Squash Frittata | Downshiftology

garlic

onions 

oil

kale

cooked butternut

mushrooms

eggs

yogurt

cheese

Cast iron - saute garlic and onions, wilt the kale (3-4), add butternut, then mixed eggs/yogurt/spices, cheese on top.

Stovetop for 8-10, broiler for 8-10.

Jambalaya

 https://www.gimmesomeoven.com/jambalaya-recipe/

INGREDIENTS

• 3 tablespoons olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound andouille sausage, thinly sliced into rounds
• 3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
• 2 ribs celery, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 white onion, diced
• 4 cloves garlic, peeled and minced
• 1 (14-ounce) can crushed tomatoes
• 3–4 cups chicken stock
• 1 1/2 cups uncooked long grain white rice
• 2 tablespoons Cajun seasoning or Creole seasoning
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 pound raw large shrimp, peeled and deveined
• 1 cup thinly-sliced okra*
• Kosher salt and freshly-cracked black pepper
• optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

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INSTRUCTIONS

1. Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat.  Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.  Transfer to a clean plate and set aside.
2. Add the remaining 2 tablespoons oil to the stock pot.  Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
3. Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
4. Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
5. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed.  (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.)  Remove from heat.
6. Serve warm with your desired garnishes.  Or refrigerate and store in a sealed container for up to 3 days.

Purple Plum Torte

https://smittenkitchen.com/2013/10/purple-plum-torte/

1 cup (125 grams) all-purpose flour
1 teaspoon (5 grams) baking powder (the aluminum-free kind, if you can find it)
Large pinch of salt
1 cup (200 grams) granulated sugar plus 1 to 2 tablespoon (depending on sweetness of plums)
1/2 cup (115 grams or 8 tablespoons) unsalted butter, softened
2 large eggs
12 smallish purple Italian purple plums, halved and pitted
2 teaspoons (10 ml) fresh lemon juice
1 teaspoon or tablespoon ground cinnamon (see Note up top for explanation)

Heat oven to 350°F. Sift or whisk together flour, baking powder and salt in a medium bowl. In a larger bowl, cream butter and 1 cup sugar together with an electric mixer until fluffy and light in color. Add the eggs, one at a time and scraping down the bowl, then the dry ingredients, mixing until just combined. 

Spoon batter into an ungreased 9-inch springform pan (but if you’re worried, you can always lightly coat it first with butter or a nonstick spray) and smooth the top. Arrange the plums, skin side up, all over the batter, covering it. Sprinkle the top with lemon juice, then cinnamon, then remaining sugar. 

Bake until cake is golden and a toothpick inserted into a center part of the cake comes out free of batter (but of course not plum juice), about 45 to 50 minutes. Cool on rack. 

Once cool, if you can stand it, and I highly recommend trying, leave it covered at room temperature overnight as this cake is even better on the second day, when those plum juices further release into the cake around it, becoming not just “cake with plum,” but cakeplumughyum (official terminology, there).

—> added spices to the cake (1 tsp cinnamon, 1/2 nutmeg, 1/4 cardamom); baked in cast iron at 400 for 30. 

 

Baked Spanish Rice with Chorizo

 https://food52.com/recipes/75260-spanish-baked-rice-with-chorizo-and-chickpeas

• 2 tablespoons olive oil
  
• 1 small yellow onion, finely chopped
  
• 2 teaspoons kosher salt, plus more to taste
  
• 10 ounces chorizo, chopped into 1/2-inch cubes (fully-cooked Spanish or smoked, Spanish-style chorizo)
  
• 1 whole head of garlic, rinsed but not peeled
  
• 1/2 cup currants (raisins can be substituted)
  
• 1 15-ounce can of diced tomatoes, including juice
  
• 1 1/2 teaspoons paprika (smoked or regular)
  
• 1 16-ounce can of chickpeas, drained and rinsed (or double the chickpeas if you like them!)
  
• 2 1/4 cups uncooked Arborio rice (or Carnaroli rice or Spanish paella rice)
  
• 5 cups chicken stock (ideally homemade; unsalted or reduced sodium if purchasing)

1. Heat oven to 400° F. 
2. Heat olive oil over medium heat in a wide, ovenproof braiser or cazuela with at least a 3 1/2–quart capacity. (Alternatively, use a Dutch oven with an equivalent capacity, or start the dish in a large pot and transfer to a baking dish that holds at least 3 1/2 quarts). Add the onions, season with a pinch of salt, and saute until tender, about 6 to 8 minutes. Add the chorizo and cook until it starts to brown and render a bit of its fat, stirring occasionally, another 2 to 3 minutes. 
3. Stir in the whole head of garlic and currants, stirring well to integrate and coat in the fat, and cook another 2 to 3 minutes. Add the tomatoes, paprika, 2 teaspoons kosher salt, and chickpeas, and cook until the tomatoes start to gently simmer. Add the rice, stirring well to evenly coat, and cook for another 3 to 4 minutes to toast the grains. Add the chicken stock and position the garlic in the center of the rice. Bring the stock to a boil, then put the pan (uncovered) in the oven.
4. Bake for 30 to 40 minutes, or until the rice is tender and all of the stock has been absorbed. (Check at 25 minutes.) If using a Dutch oven, the cook time will be closer to 40 to 50 minutes.
5. Serve warm or at room temperature, making sure everyone gets a few garlic cloves.

—— skipped the chickpeas, measured nothing, added corn

Cream Cheese Frosting

 

https://www.seriouseats.com/recipes/2017/08/cream-cheese-frosting-recipe.html

• 3 1/2 ounces sugar (about 1/2 cup; 100g); see note
• 5 ounces heavy cream (shy 2/3 cup; 140g)
• 1 teaspoon (5g) vanilla extract
• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use about half as much by volume
• 8 ounces plain, full-fat Philadelphia cream cheese, cold (one 8-ounce brick; 225g)

1. With kitchen temperatures above 74°F (23°C), start by refrigerating the mixing bowl and sugar until they have cooled to 70°F (21°C). At elevated temperatures, these ingredients and equipment can act as a heat source to the cream, preventing full aeration.

2. 2.

   In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, combine sugar, cream, vanilla, and salt. Mix at medium-low speed until sugar is dissolved, about 2 minutes. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.

   Thoroughly scrape bowl and whisk, then continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer. After whipping, the frosting should be about 60°F (16°C). Use immediately or refrigerate until needed.

   
   

   
   

Alton’s southern biscuits

 https://altonbrown.com/southern-biscuits-recipe

• 12 ounces all-purpose flour (plus an additional 1/2 cup for dusting)
• 4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 ounce unsalted butter (chilled*)
• 2 ounces shortening (chilled)
• 1 cup low-fat buttermilk (chilled)

1. Heat the oven to 400 degrees F.
2. Whisk together all the dry, powdery stuff (except the flour for dusting, of course) in a large mixing bowl.
3. Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs.
4. Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon until the dough just comes together. Then knead in the bowl until all the flour has been taken up.
5. Turn the dough out onto a lightly floured surface, then start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth.
6. Press the dough into a 1-inch-thick round. Using a 3-inch round cutter, cut out biscuits, being sure to push the cutter all the way through the dough to the work surface before twisting to “punch” out the biscuit. Make your cuts as close together as possible to limit waste.
7. Place the biscuits on a half sheet pan (preferably aluminum, which is highly conductive) so that they just barely touch. Reroll scraps and punch out as many biscuits as possible.
8. Use your thumb to create a shallow dimple in the top center of each biscuit**, and bake until the biscuits are tall and light gold on top, 15 to 20 minutes. Turn the biscuits out into a kitchen towel-lined basket and let cool for several minutes before buttering and devouring.

Skillet Dark and Stormy Banana Bread

 https://joythebaker.com/2016/04/one-skillet-dark-and-stormy-banana-bread/

• 1/2 cup (1 stick) plus 2 tablespoons unsalted butter
• 1 cup lightly packed muscovado brown sugar (or dark brown sugar)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 tablespoon dark rum
• 2 ripe bananas, mashed
• 1/2 tablespoon fresh grated ginger
• heaping 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

1. 
   
2. Place a rack in the upper third of the oven and preheat oven to 350 degrees F.
3. Melt butter in an 9-inch cast iron skillet over medium-low heat. Melt until the crackling subsides and the butter begins to brown. Remove from heat and stir in sugar. Whisk until thoroughly combined. The mixture may seem broken as the butter won’t completely absorb into the sugar just yet. Allow mixture to stand and cool for about 5 minutes.
4. Whisk in the eggs, one at a time. The mixture will begin to emulsify, be glossy and no longer greasy. Whisk in the vanilla and rum. Add the mashed bananas, fresh ginger, cinnamon, nutmeg, and ground ginger and stir to combine.
5. Add the flour, baking soda, and salt. Stir carefully until all of the dry ingredients are incorporated. Use a spatula to scrape down the sides and spread the batter evenly across the pan.
6. Place in the oven and bake for 18-25 minutes until mixture is dry on top, but still slightly soft in the center. I like to slightly under-bake this cake.
7. Remove from oven and allow to cool for 15 minutes. Sprinkle with powdered sugar if you’d like and enjoy warm.

Super soft cinnamon buns

https://www.seriouseats.com/recipes/2017/12/bravetart-homemade-cinnamon-rolls-recipe.html

Ingredients

• For the Frosting:
• 4 ounces plain, full-fat cream cheese (8 tablespoons; 115g), softened to about 70°F (21°C)
• 2 teaspoons (10ml) vanilla extract
• 5 ounces powdered sugar (about 1 1/4 cups; 141g)
• For the Filling:
• 4 ounces unsalted butter (8 tablespoons; 115g), creamy and soft, about 70°F (21°C)
• 6 ounces light brown sugar (3/4 cup, gently packed; 170g)
• 1/2 ounce ground cinnamon (about 2 tablespoons; 15g)
• 1/2 teaspoon grated nutmeg 
• 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• For the Dough:
• 16 ounces all-purpose flour (about 3 1/2 cups, spooned; 450g), such as Gold Medal, plus more for rolling
• 3 1/2 ounces sugar (about 1/2 cup; 100g)
• 2 teaspoons instant yeast, such as SAF (not rapid-rise; see note)
• 1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 1/4 teaspoon baking soda
• 4 ounces unsalted butter (8 tablespoons; 115g)
• 4 ounces milk (8 tablespoons; 115g), any percentage will do
• 8 ounces plain, unsweetened Greek yogurt (about 1 cup; 225g), any percentage will do
• 4 ounces toasted pecan halves, roughly chopped (a shy cup; 115g), or more to taste

Directions

1. 1.
   For the Frosting: Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then sprinkle in the rest of the sugar a little at a time. Once it is incorporated, increase to medium and beat until creamy and pale ivory, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature. (If your kitchen is chilly and the frosting hardens in that time, briefly microwave the bag to restore its creamy texture before use.)
2. 2.
   For the Filling: Prepare filling with the same bowl and beater, mixing butter, brown sugar, cinnamon, nutmeg, and salt on low speed until moistened. Increase to medium and beat the dark paste until creamy, light in color, and very soft, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature.
3. 3.
   For the Dough: Wipe the bowl with a paper towel, then whisk together flour, sugar, yeast, salt, and baking soda until thoroughly combined. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add to flour and stir to form a very dry and shaggy dough. With the hook attachment, knead on low until silky-smooth and elastic, able to be gently stretched into a thin but rough sheet without tearing, about 20 minutes.
4. 4.
   First Rise: Cover bowl with plastic and set dough to rise until puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F (21°C). If the dough feels dense, firm, or overly resilient, rest 15 minutes before testing again (this is more likely in chilly months).
5. 5.
   Shaping: Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Snip a corner from the bag of cinnamon filling, squeeze over the dough, and spread into an even layer with an offset spatula. Sprinkle pecans on top and roll to form a 12-inch log, ending seam side down.
6. 6.
   Slide an 8-inch strand of thread, unflavored dental floss, or butcher's twine under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into six 1-inch slices and arrange in a parchment-lined 9- by 13- by 2-inch aluminum baking pan (or two 8-inch by 3-inch round cake pans).
7. 7.
   Second Rise: Cover rolls with foil and refrigerate overnight, or up to 48 hours. Adjust oven rack to middle position and preheat to 350°F (180°C); meanwhile, let cinnamon rolls stand at room temperature until oven is hot.
8. 8.
   To Bake and Serve: Bake, covered, until cinnamon rolls are puffed and firm but pale, about 45 minutes. (If using darker pans, check on the cinnamon rolls after 30 minutes.) Remove the foil and continue baking until lightly browned, about 15 minutes more. Snip a corner from the bag of frosting, squeeze over the cinnamon rolls, and spread into an even layer with the back of a spoon. Serve immediately, and leave no survivors; life’s too short for day-old cinnamon rolls.

Christmas pinwheels

https://www.justataste.com/july-4-dessert-pinwheel-icebox-cookies/

INGREDIENTS

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter
• 1 1/3 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• Red food coloring
• Green food coloring

INSTRUCTIONS

In a medium bowl, sift together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.

Turn the mixer off. Add the flour and then beat just until combined. Remove the dough and separate it into three equal pieces. Shape one piece of the dough into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.)

Return one of the remaining pieces of dough to the stand mixer bowl, and with the mixer on "low," add in the red food coloring until it reaches your desired color. Remove the red dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the red portion of the cookies). Clean out the bowl to remove any red food coloring residue.

Add the final piece of dough to the stand mixer bowl, and with the mixer on "low," add in the blue food coloring until it reaches your desired color. Remove the blue dough, shape it into a 4- by 4-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the blue portion of the cookies.)

Refrigerate the dough for 30 minutes.

Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge. Place the red dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick. Roll out the white dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick. Roll out the blue dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick.

Peel the top layer of wax paper off of the red dough and then peel the wax paper off one side of the white dough and use the other side to transfer the white dough on top of the red dough. Peel off the wax paper from one side of the blue dough and use the other side to transfer it atop the white dough. Very lightly roll the three layers together.

Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour.

Remove the dough logs and roll them on the counter several times so they don't develop a flat side. Alternately, stand the rolls up in glasses in the fridge. Refrigerate the dough for 4 more hours.

When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked.

Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a wrack to cool completely.

Garlic and Herb Flatbread

https://beta.theloop.ca/food/recipes/garlic-and-herb-flatbread.html

INGREDIENTS

• 700 grams prepared pizza dough
• 2 tablespoons (30 ml) olive oil
• 1/2 cup (115 g) unsalted butter, melted
• 3 cloves garlic, minced 
• 2 teaspoons (10 grams) fresh thyme
• 1 tablespoon (15 g) finely chopped parsley
• Kosher salt
• Freshly ground black pepper

DIRECTIONS

1. Divide pizza dough into eight pieces. Coat each piece with olive oil. Flatten and stretch dough into rough ovals.
2. In a small saucepan, over low heat, stir together melted butter, garlic, thyme and parsley.
3. Heat cast iron skillet over medium-high heat.
4. Working in batches of two, add dough to skillet and cook until no longer shiny, about seven minutes, flipping after five minutes and brushing with herbed butter. Repeat process with all remaining pieces.
5. Transfer cooked pieces to a rimmed baking sheet and brush unseasoned side with herb butter. Season with salt and pepper.

https://www.melskitchencafe.com/quick-and-easy-pizza-dough/

INGREDIENTS

•  1 cup warm water
•  1 tablespoon honey
•  1 tablespoon oil
•  1 tablespoon instant yeast
•  1 teaspoon salt
•  2-3 cups flour (see note)

INSTRUCTIONS

1. In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will vary so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (not leaving a residue on your fingers but not super stiff, either).
2. Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).
3. Let the dough rest, covered, for 10 minutes. Shape the dough into pizza(s), spread with sauce and toppings, and bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes (for an in-depth look at baking methods, here is a great tutorial).

NOTES

I almost always use 1/2 or up to 3/4 whole wheat flour with good results - I let it knead for a few minutes longer. 

Also, this recipe doubles, triples and quadruples really well. If doubling, use double the amount for all the ingredients. For triple and quadruple batches, increase all the ingredients accordingly except the yeast - only use 2 tablespoons yeast for a tripled batch and 2 1/2 tablespoons yeast for a quadrupled batch. Keep an eye on the flour if increasing the recipe. You want a soft, smooth dough - not too sticky and definitely not overfloured.