Good Eats

dinner

Microwave meals

sbradford — Wed, 22 Apr 2026 19:14:20 +0000

Microwave meals

May 1, 2026

No need to waste precious time in the kitchen - these quick, microwavable recipes keep meal prep to a minimum: Microwave Meatloaf (with two sides!), 5-Minute French Toast, Omelet Anytime, and Spaghetti Squash Chicken Alfredo.

Microwave Meatloaf (with Two Sides)

Yield

4 Servings

Preparation time

10 minutes

Cooking time

21 minutes

Total time

31 minutes

Ingredients

1 pound lean ground beef

1 large egg

1⁄4 cup dry breadcrumbs

1 tablespoon onion soup mix (stir before measuring)

1 tablespoon yellow mustard

3 tablespoons thick BBQ sauce (divided)

1 1⁄2 cups water

2⁄3 cup milk or water

1 teaspoon garlic salt (divided)

1 1⁄2 cups instant mashed potato flakes

2 tablespoons unsalted butter

1 large crown of broccoli

Instructions

In a medium bowl, mix together beef, egg, breadcrumbs, soup mix, mustard, and 1 tablespoon of the BBQ sauce. Shape meat mixture into a loaf and place in a lightly greased, microwave-safe casserole dish or loaf pan. Cover dish with a microwave-safe lid or plate and microwave on high 9 to 12 minutes, until the center reaches 160 F. Keep covered and set aside.

Meanwhile, in a microwave-safe mixing bowl, combine water, milk, and a ½ teaspoon of the garlic salt. Stir in potato flakes until just moistened and top with butter. Cover bowl with a microwave-safe plate and microwave 3½ minutes on high. Carefully remove from microwave and fluff potatoes with fork while mixing in the melted butter. Cover and set aside. Place broccoli stem-side down into a microwave-safe mixing bowl with 2 inches of water in the bottom. Microwave on high 6 to 8 minutes, until the thickest part is easily pierced with a fork. With tongs, transfer broccoli to a serving bowl and cut into pieces with a knife and fork.

Glaze meatloaf with remaining 2 tablespoons of BBQ sauce; cover and microwave on high for 2 minutes. Slice meatloaf. Sprinkle mashed potatoes and broccoli with remaining ½ teaspoon garlic salt; serve hot.

Notes

NOTES: Jazz up the vegetables with cheese sauce, gravy, or a drizzle of BBQ sauce. Use a towel or oven mitts — the dishes will be hot!

Per serving: 476 calories, 21 grams fat (9 grams saturated fat), 42 grams total carbohydrates, 140 milligrams cholesterol, 1,038 milligrams sodium, 6 grams fiber, 33 grams protein.

5-Minute French Toast

Yield

2 Servings

Preparation time

4 minutes

Cooking time

1 minute

Total time

5 minutes

Ingredients

1 large egg

1 tablespoon milk*

1⁄4 teaspoon vanilla extract

1⁄4 teaspoon cinnamon

1 teaspoon maple syrup (or sugar, honey, agave syrup)

2 1⁄2 cups cubed bread**

Optional Ingredients

Additional Ingredients

Powdered sugar, fruit, maple syrup

Instructions

*Any milk you have on hand will do, including sweetened and vanilla-flavored milk alternatives. **Rustic, crusty, and sturdy breads will retain more texture than soft, squishy breads in the microwave.

In a mixing bowl, whisk together egg, milk, vanilla, cinnamon, and sweetener with a fork. Add bread cubes and toss with fork to thoroughly coat. If there’s excess egg mixture at the bottom, add a few more bread cubes until fully soaked up. Split between two microwave-safe mugs or bowls. Microwave 45 seconds, stir, then cook in 15-second increments until bread is no longer shiny. Protect hands with a towel to remove from microwave. Let cool slightly before topping with powdered sugar, fruit, and/or a drizzle of maple syrup (optional).

Notes

Per serving (not including toppings): 256 calories, 6 grams fat (0 grams saturated fat), 39 gram total carbohydrates, 94 milligrams cholesterol, 393 milligrams sodium, 3 grams fiber, 11 grams protein.

Omelet Anytime

Yield

1 Servings

Preparation time

3 minutes

Cooking time

2 minutes

Total time

5 minutes

Ingredients

2 large eggs

2 teaspoons water

1 dash salt and pepper

1 tablespoon mix-ins*

Instructions

*Omelets are versatile, with countless cheese, meat, vegetable, herb, and seasoning combinations to choose from. Omelets shown have Parmesan pesto, goat cheese and spinach, and cheddar and salsa.

In a small bowl, thoroughly whisk together eggs, water, salt, and pepper. Add mix-ins, whisking once more. Coat a 2-cup microwave-safe mug or bowl with cooking spray (the eggs will puff up to almost 3 times their size). Pour in egg mixture. Lightly cover with a microwave-safe plate or lid (don’t seal; steam should escape) and microwave on high, checking doneness in 30-second increments, until eggs are fully opaque. Use a towel or oven mitt — the dish will be hot! Let cool slightly before eating.

Notes

Per serving (not including mix-ins): 143 calories, 9 grams fat (3 grams saturated fat), 1 gram total carbohydrates, 372 milligrams cholesterol, 266 milligrams sodium, 0 grams fiber, 13 grams protein.

Spaghetti Squash Chicken Alfredo

Yield

2 Servings

Preparation time

5 minutes

Cooking time

20 minutes

Total time

25 minutes

Ingredients

2 pounds spaghetti squash

4 tablespoons water

8 ounces precooked chicken*

7 ounces Alfredo sauce

1⁄2 cup shredded mozzarella

1 tablespoon shredded Parmesan

minced parsley for garnish (optional)

Instructions

*Diced grilled chicken shown, or use rotisserie, baked, or canned chicken.

Pierce exterior skin of squash with fork 6 to 10 times. With a sharp knife, cut squash in half lengthwise and scoop out seeds and ribbing. Place one half hollow side down in a microwave-safe dish with lid (such as CorningWare) along with 2 tablespoons of water. Cook 8 to 12 minutes, until fork easily pierces all the way through the flesh. Set aside to cool and repeat process with the second squash half.

Spread chicken pieces onto a microwave-safe plate and microwave until warmed through but not piping hot. (Time will depend on size of pieces and if chicken is frozen.) Meanwhile, scrape the inside of the spaghetti squash with a fork to create “noodles,” transferring the strings to two microwave-safe bowls. Split the Alfredo sauce and warmed chicken between the bowls; toss with fork to coat, then top with mozzarella and Parmesan. Microwave each bowl until cheese has melted and dish is hot throughout. Garnish with parsley (optional). Makes two meals or four side-dish servings.

Notes

NOTE: If you don’t have a microwave-safe dish with lid to fit the spaghetti squash, try placing a microwave-safe plate on top. Otherwise, cook uncovered but double the water and expect it to take longer to cook.

Per serving: 584 calories, 34 grams fat (16 grams saturated fat), 28 grams total carbohydrates, 154 milligrams cholesterol, 657 milligrams sodium, 4 grams fiber, 42 grams protein.

Post Tags

Bake my day

sbradford — Tue, 24 Mar 2026 18:34:49 +0000

Bake my day

April 1, 2026

"Bake" your day SO much easier with these delicious recipes: Twice-Baked and Loaded Potato Casserole, Baked Ziti Arrabbiata, "Shake & Bake" Chicken, and Fresh-Baked Cinnamon Raisin Bread. The full recipes are linked below!

Twice-Baked and Loaded Potato Casserole

Yield

10 Servings

Preparation time

20 minutes

Cooking time

1 hour, 25 minutes

Total time

1 hour, 45 minutes

Ingredients

6 pounds similarly sized russet potatoes, scrubbed (about 10 medium-sized)

4 tablespoons salted butter (room temperature)

1 cup light sour cream

1 cup 2% milk

1 teaspoon seasoned salt

1⁄2 teaspoon pepper

3 green onions, thinly sliced (whites and greens separated)

1 cup shredded Monterey or pepper jack cheese

1 cup shredded cheddar cheese

4 slices thick-cut, precooked bacon, diced

Instructions

Preheat oven to 425 F. Prick potatoes with fork 4 to 5 times for steam to vent and place directly on middle rack in oven; bake 40 to 60 minutes, until soft when squeezed using an oven mitt. Lower oven temperature to 350 F.

When cooled enough to touch, remove skins from half of the potatoes and quarter the remaining half with a knife. Place potatoes and butter in a large bowl; carefully mash as steam escapes. Add sour cream and milk, mashing to incorporate. Mix in seasoned salt, pepper, white parts of onion, and jack cheese. Transfer to a greased 9x13-inch baking dish, then evenly spread shredded cheddar on top. For soft bacon, spread it on top, too. (For crispy bacon, cook to desired doneness, then spread on top when casserole is done baking.) Tent with aluminum foil and bake for 15 minutes, then remove foil and bake uncovered for another 10 minutes, or until cheese has melted. Remove from oven and top with remaining green onion (and crispy bacon).

Notes

Per serving: 375 calories, 19 grams fat (10 grams saturated fat), 39 grams total carbohydrates, 57 milligrams cholesterol, 658 milligrams sodium, 5 grams fiber, 15 grams protein.

Baked Ziti Arrabbiata

Yield

8 Servings

Preparation time

45 minutes

Cooking time

20 minutes

Total time

1 hour, 5 minutes

Ingredients

2 tablespoons salted butter

1 medium yellow onion (finely diced)

5 cloves garlic (minced)

28 ounces can high-quality whole tomatoes

15 ounces can high-quality tomato sauce

1⁄3 cup dry red wine (cabernet sauvignon, Chianti)

1 teaspoon sugar

1⁄2 teaspoon crushed red pepper

1 teaspoon dried oregano

1⁄4 teaspoon fennel

1 pound ziti pasta

8 ounces shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

Instructions

In a large stockpot over medium heat, melt butter and sauté onion until translucent. Add garlic and cook another minute. Stir in tomatoes, tomato sauce, wine, sugar, and spices. Break up tomatoes with spoon while bringing to a low boil, then reduce to a simmer. Cook uncovered 30 minutes, stirring regularly. Meanwhile, cook pasta according to package’s al dente directions; quickly drain and rinse.

Preheat oven to 400 F. Transfer rinsed ziti to stockpot with sauce and stir to combine. Spoon ziti into a 9x13-inch baking dish. Layer mozzarella and Parmesan cheeses on top. Bake uncovered 15 to 20 minutes, until lightly browned and bubbling.

Notes

Per serving: 359 calories, 11 grams fat (6 grams saturated fat), 51 grams total carbohydrates, 31 milligrams cholesterol, 441 milligrams sodium, 5 grams fiber, 15 grams protein.

"Shake & Bake" Chicken

Yield

5 Servings

Preparation time

15 minutes

Cooking time

30 minutes

Total time

45 minutes

Ingredients

3 pounds chicken drumsticks (about 10 medium pieces)

3⁄4 cup plain breadcrumbs

2 tablespoons cornstarch

1 1⁄2 teaspoons salt

1 teaspoon pepper

1 teaspoon dried oregano

1 teaspoon garlic powder

1⁄2 teaspoon onion powder

1⁄2 teaspoon paprika (smoked or regular)

1⁄2 teaspoon ground sage

2 tablespoons olive oil

Instructions

Preheat oven to 400 F. Let chicken rest on counter while prepping ingredients. Place all dry ingredients (breadcrumbs through sage) in a zip-top bag, seal, and shake to combine. Coat an oven-safe wire rack with nonstick cooking spray, then place on top of a baking tray. Pat chicken pieces dry with paper towels, then rub evenly with olive oil. A few at a time, place chicken pieces in the bag and shake to fully coat; transfer to wire rack. Bake 25 to 30 minutes, until internal temperature reaches 165 F. Serve with favorite side dishes.

Notes

Per serving: 565 calories, 32 grams fat (8 grams saturated fat), 16 grams total carbohydrates, 250 milligrams cholesterol, 1,105 milligrams sodium, 1 gram fiber, 52 grams protein.

Fresh-Baked Cinnamon Raisin Bread

Yield

16 Slices

Preparation time

45 minutes

Cooking time

1 hour

Passive Time

3 hours, 30 minutes

Total time

5 hours, 15 minutes

Ingredients

1 1⁄2 cups raisins

1 1⁄4 cups boiling water

1 1⁄4 cups whole milk (plus extra for brushing)

7 tablespoons unsalted butter (divided)

5 tablespoons sugar (divided)

5 teaspoons cinnamon (divided)

1 1⁄2 teaspoons salt

3 1⁄2 cups bread flour (plus 2 Tbsp, divided)

1 1⁄2 teaspoons instant yeast

Instructions

In a small heat-proof bowl, soak raisins in boiling water for 15 minutes, then drain and set aside. In a medium saucepan, melt 5 tablespoons of the butter into milk over medium heat until steaming. Remove from heat and whisk in 3 tablespoons of the sugar, 1 teaspoon of the cinnamon, and all of the salt. Pour mixture into the bowl of a stand mixer. Spoon and level 3½ cups of bread flour; pile on top of the milk mixture, then sprinkle yeast on top. With hook attachment on low speed, mix until flour is incorporated, then let mixer knead dough until smooth, springy, and stretchy, about 10 minutes. Stretch dough out on a clean surface, top with raisins, then fold/knead until raisins are fully incorporated. Form into a ball and return to mixer bowl; lightly coat with cooking spray, cover bowl with damp towel, and let rise in a warm place until doubled in size, about 2½ hours.

In a small bowl, whisk remaining 2 tablespoons bread flour, 2 tablespoons sugar, and 4 teaspoons cinnamon. Punch dough to release air, then roll flat to an 8x24-inch rectangle. Generously brush surface with milk, then evenly spread cinnamon mixture edge to edge. Starting at a short edge, tightly roll; brush with milk, pinch to seal, then turn seam side down. Pick up roll, bending ends down in an arch, and place ends into a 5x9-inch greased loaf pan. Press down on top to level it out. Lightly coat with cooking spray and let rise another hour, until dough is an inch above the pan.

Preheat oven to 350 F. Bake on middle rack for 50 to 60 minutes, until the internal temperature reaches 195 F (tent with foil if necessary if it starts to over-brown). Melt remaining 2 tablespoons of butter; brush over top of bread when it comes out of the oven, then turn it out onto a cooling rack. Cool completely before slicing.

Notes

Per serving: 212 calories, 6 grams fat (3 grams saturated fat), 36 grams total carbohydrates, 15 milligrams cholesterol, 230 milligrams sodium, 2 grams fiber, 4 grams protein.

Tags

dinner

Tea time!

sbradford — Thu, 26 Feb 2026 13:26:39 +0000

Tea time!

March 1, 2026

Cherry Hibiscus Bread

Yield

16 Servings

Preparation time

30 minutes

Cooking time

55 minutes

Passive Time

2 hours

Total time

3 hours, 25 minutes

Ingredients

4 cherry hibiscus tea bags

1 1⁄2 cups hot water

12 ounces dried cherries and plums (chopped)

Zest of one lemon

1 cup packed light brown sugar

2 large eggs

1 1⁄2 cups flour (spooned and leveled)

1 1⁄2 heaping tablespoons baking powder

1⁄4 heaping teaspoon salt

1⁄2 teaspoon nutmeg

1⁄2 teaspoon ginger

1⁄4 teaspoon cinnamon

1⁄2 cup powdered sugar

Instructions

Steep tea bags in the hot water for 10 minutes. In a small container with lid, mix together dried fruit, lemon zest, and 1¼ cups of the tea; cover and let soak at least 2 hours. Reserve remaining ¼ cup of tea for icing.

Preheat oven to 350 F. In a large bowl, beat brown sugar and eggs together using a wooden spoon, then stir in flour, baking powder, salt, and spices until incorporated (batter will be quite thick). Mix in tea-soaked fruit until all liquid is incorporated and fruit is well dispersed. Transfer batter into an 8x8-inch greased baking dish and bake 50 to 55 minutes, until toothpick comes out clean.

Whisk together powdered sugar and 2 tablespoons of reserved tea, adding more tea until icing reaches desired consistency. Once bread has completely cooled, drizzle icing across top.

Notes

Per serving: 189 calories, 1 gram fat (0 grams saturated fat), 43 grams total carbohydrates, 23 milligrams cholesterol, 213 milligrams sodium, 1 gram fiber, 2 grams protein.

Green Tea Noodle Soup

Yield

4 Servings

Cooking time

30 minutes

Ingredients

5 cups water

6 bags decaffeinated green tea

2 tablespoons unsalted butter

1 1⁄2 cups diced yellow onion (approx. 1 medium)

1 1⁄2 cups diced carroots (approx. 2 large)

1 1⁄2 cups diced celery (approx. 4 stalks)

2 cloves garlic (minced)

5 cups chicken stock or broth

1⁄2 teaspoon dried thyme leaves

1 bay lleaf

1⁄2 teaspoon pepper

4 ounces wide egg noodles

2 cups cooked and shredded chicken

Instructions

Using the 5 cups of water, prepare green tea according to package directions. Melt butter in a large stockpot over medium heat. Add onions, carrots, and celery; sauté until soft, 5 to 7 minutes. Add garlic and sauté another minute. Add green tea, chicken stock, thyme, bay leaf, and pepper. Increase heat and bring to a boil, then reduce to a simmer. Stir in noodles, cover with lid, and cook for 15 minutes. Add chicken and continue cooking uncovered until noodles are tender. Serve hot.

Notes

Per serving: 224 calories, 10 grams fat (4 grams saturated fat), 21 grams total carbohydrates, 47 milligrams cholesterol, 283 milligrams sodium, 2 grams fiber, 13 grams protein.

Matcha Rice Crispy Treats

Yield

12 Servings

Preparation time

10 minutes

Cooking time

5 minutes

Passive Time

10 minutes

Total time

25 minutes

Ingredients

3 tablespoons unsalted butter

10 ounces marshmallows

3 tablespoons unsweetened matcha powder (see notes*)

6 cups crispy rice cereal

Instructions

NOTES: Culinary-grade matcha powder is available at most grocery stores. If powder has clumps, sift before adding. Not a fan of matcha tea? Try 2 teaspoons of a chai spice blend instead.

Spray a 9x13-inch baking dish with cooking spray. Melt butter in a large nonstick stockpot over medium heat. Add marshmallows, stirring until fully melted. Remove from heat; stir in matcha powder until uniform in color, then stir in cereal until fully coated. Transfer mixture to prepared baking dish; coat hands with cooking spray and press mixture into an even layer. Cool 10 minutes before cutting.

Notes

Per serving: 149 calories, 3 grams fat (1.5 grams saturated fat), 31 grams total carbohydrates, 7 milligrams cholesterol, 141 milligrams sodium, 1 gram fiber, 2 grams protein.

Earl Grey Custard Cream Puffs

Yield

40 Servings

Preparation time

1 hour

Cooking time

30 minutes

Passive Time

4 hours

Total time

5 hours, 30 minutes

Ingredients

2 cups whole milk

6 Earl Grey tea bags

1/4 cup + 2 teaspoons cornstarch (divided)

1⁄2 cup sugar

5 egg yolks

2 teaspoons vanilla extract

pinch of salt

1⁄2 cup heavy whipping cream

1 tablespoon powdered sugar (plus more for sprinkling)

Choux Dough

Additional Ingredients

1⁄2 c unsalted butter

1 c water

1 t sugar

pinch of salt

1 c flour

4 large eggs (room temperature)

Instructions

For the custard: In a saucepan over medium heat, bring milk to a simmer. Turn off heat, add tea bags, and cover with lid to steep. In a large heat-safe bowl, whisk together ¼ cup of the cornstarch, sugar, and egg yolks until pale yellow in color. Lift tea bags from milk; with a pair of tongs, squeeze excess liquid back into saucepan and discard bags. Heat milk over medium-high heat, stirring occasionally, until temperature reaches 180 F. Remove from heat and slowly drizzle hot milk into the egg yolks while whisking constantly. Transfer back to saucepan and bring to a light boil over medium-high heat, whisking constantly until thickened. Remove from heat and whisk in vanilla and salt. Transfer back to bowl; smooth out top with a spatula and seal custard’s surface with plastic wrap. Once cooled to room temperature, refrigerate 2 hours.

For the choux dough: In a medium saucepan over medium heat, melt butter into water, then add teaspoon of sugar and pinch of salt. Bring to a boil, then remove from heat and add flour; stir vigorously with a wooden spoon until a thick paste is formed. Return to heat and cook, stirring constantly until dough pulls away from the saucepan’s sides. Transfer to the bowl of a stand mixer with paddle attachment and let cool to below 125 F. Beat in one egg at a time until dough goes from shiny/smooth to dull/coarse. Beat for one minute after adding the last egg; dough will be sticky and smooth.

To bake puffs: Preheat oven to 400 F. Add dough to a pastry bag tipped with a ½-inch round tip. On parchment- or silicone-lined baking sheets, pipe 2 or 3 equal-sized mounds at a time (about 1½ inches in diameter and 1 inch tall) about 2 inches apart. Dip finger in water and gently press peaks to round the tops, repeating 2 or 3 at a time with remaining dough. Bake 20 minutes, then turn oven off, leaving puffs in to continue baking to a medium brown (don’t peek, as they may deflate if oven is opened). Remove from oven and slice each puff in half horizontally to allow steam to escape. Return to oven for 5 to 10 minutes, leaving door open, until puffs don’t yield when lightly tapped.

To finish: In the bowl of a stand mixer with whisk attachment, beat heavy cream, remaining 2 teaspoons of cornstarch, and powdered sugar until peaks are just stiff enough to hold when turned upright. Remove chilled custard from fridge and loosen with a spatula (it’ll be quite thick). Fold ¼ of the whipped cream into custard to start, then fold in the rest until evenly distributed. Fill a piping bag (tipped with an open star tip) with custard cream. Generously pipe custard into the bottom half of each puff and replace their tops. Sprinkle with powdered sugar.

Notes

NOTE: Custard cream and pastry puffs can be refrigerated separately for up to 3 days before assembling. Leftover assembled cream puffs can be refrigerated for 24 hours.

Per bite-sized puff: 76 calories, 4.5 grams fat (2.5 grams saturated fat), 6.5 grams total carbohydrates, 50 milligrams cholesterol, 26 milligrams sodium, 0 grams fiber, 2 grams protein.

Tags

desserts

Warm & cozy

sbradford — Fri, 23 Jan 2026 20:19:25 +0000

Warm & cozy

February 1, 2026

Here are four steamy, hearty recipes to get you through the worst months of winter. Broccoli Cheddar Baked Potatoes, Sausage 'Pot Roast,' Stuffed Pepper Soup, and Tamale Pie are perfect for a snowy night in.

Broccoli Cheddar Baked Potatoes

Yield

4 Servings

Preparation time

20 minutes

Cooking time

1 hour

Total time

1 hour, 20 minutes

Ingredients

4 large russet potatoes (washed and scrubbed)

3 tablespoons unsalted butter (divided)

1 small onion (diced small)

1⁄2 cup finely shredded carrot

1 1⁄2 cups vegetable broth

1⁄2 teaspoon onion powder

1⁄2 teaspoon garlic powder

1⁄2 teaspoon pepper

Dash of cayenne

4 cups small broccoli florets

2 tablespoons flour

1 cup milk

4 ounces chunk sharp cheddar cheese (shredded)

Instructions

Preheat oven to 425 F. Prick potatoes with fork four or five times each for steam to vent and place directly on middle rack in oven; bake 40 to 60 minutes, until soft when squeezed using an oven mitt. In a medium pot, melt 1 tablespoon butter over medium heat. Add onion and sauté until tender, 5 to 7 minutes. Add carrots and cook another minute or two. Stir in broth, onion powder, garlic powder, pepper, and cayenne. Bring to a simmer, then add broccoli; cover and cook 3 to 5 minutes, until tender.

Meanwhile, in a medium saucepan, melt remaining butter over medium heat. Whisk in flour and cook 1 to 2 minutes, whisking constantly until golden brown with a nutty scent. Whisk in milk; continue whisking until thickened and bubbly, about 5 minutes. Whisk in cheese a handful at a time until fully melted. Remove from heat and stir cheese sauce into pot with broccoli. Cover and set aside. Split potatoes open with knife and fluff insides with fork. Generously top with broccoli cheddar.

Notes

Per serving: 491 calories, 21 grams fat (12 grams saturated fat), 63 grams total carbohydrates, 57 milligrams cholesterol, 556 milligrams sodium, 10 grams fiber, 17 grams protein.

Sausage 'Pot Roast'

Yield

5 Servings

Preparation time

15 minutes

Cooking time

55 minutes

Total time

1 hour, 10 minutes

Ingredients

1 1⁄2 pounds Yukon gold potatoes

1 pound large carrots

1 medium red onion

2 cloves garlic (minced)

2 tablespoons olive oil

2 tablespoons cornstarch

2 cups beef broth

2 teaspoons dried thyme (leaves preferred)

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

1 pound raw pork sausages (such as classic bratwurst)

Instructions

Cut potatoes into approximately 2-inch chunks. Transfer to a large bowl, cover with water, and swish potatoes around to remove dirt and excess starch. Drain well. Peel carrots and cut into 2-inch pieces. Peel onion and cut into 2-inch wedges.

Preheat oven to 425 F. In a large roasting pan, toss potatoes, carrots, onion, and garlic with olive oil. In a medium bowl, whisk cornstarch with a small amount of the beef broth until smooth, then whisk in remaining broth. Pour broth over vegetables in roasting pan, then sprinkle with thyme, salt, and pepper. Cover pan with foil and bake 40 minutes. Pull pan out of oven and remove foil. Place sausages on top of the vegetables, leaving space between them. Bake 8 minutes, then flip sausages over and bake another 6 minutes, or until the internal temperature of the sausages reaches 160 F, vegetables are soft, and gravy is thickened.

Notes

Per serving: 480 calories, 33 grams fat (10 grams saturated fat), 31 grams total carbohydrates, 64 milligrams cholesterol, 1,459 milligrams sodium, 6 grams fiber, 17 grams protein.

Stuffed Pepper Soup

Yield

8 Servings

Preparation time

5 minutes

Cooking time

30 minutes

Total time

35 minutes

Ingredients

1 pound lean ground beef

1 medium onion (diced)

4 cups diced bell peppers (approx. 2 large peppers)

3 cloves garlic (minced)

14 ounces can tomato sauce

14 1⁄2 ounces can petite diced tomatoes

2 cups beef broth

2 cups water

1 teaspoon Italian seasoning

1 cup uncooked long grain white rice (rinsed well)

Instructions

In a large stockpot over medium heat, cook beef with onion for 5 minutes, breaking beef into small pieces. Add peppers and garlic; cook, stirring until peppers are soft. If needed, add small amounts of water to prevent burning. Mix in tomato sauce, diced tomatoes, broth, water, Italian seasoning, and rice. Bring to a boil, then reduce heat to medium-low. Cover and simmer 15 to 20 minutes, stirring often, until rice is tender. Makes 3 quarts.

Notes

Per serving: 239 calories, 6 grams fat (2 grams saturated fat), 30 grams total carbohydrates, 37 milligrams cholesterol, 668 milligrams sodium, 3 grams fiber, 16 grams protein.

Tamale Pie

Yield

6 Servings

Preparation time

25 minutes

Cooking time

20 minutes

Total time

45 minutes

Ingredients

1 pound lean ground beef

1 medium yellow onion (diced)

1 green pepper (diced)

1 jalapeño (seeded and minced)

3 cloves garlic (minced)

2 teaspoons chili powder

2 teaspoons cumin

1⁄2 teaspoon pepper

15 ounces can black beans (drained and rinsed)

14 1⁄2 can fire-roasted tomatoes

4 ounces can diced green chiles

15 ounces can corn (drained)

4 1⁄4 ounces can chopped black olives

1 cup shredded cheddar cheese

2 cups stone-ground yellow cornmeal

1⁄2 cup flour

1 tablespoon sugar

2 teaspoons baking powder

1⁄2 teaspoon baking soda

1 teaspoon salt

1 cup water

4 tablespoons unsalted butter (melted)

2 large eggs

Instructions

In a large skillet over medium heat, cook beef with onion, breaking beef up into small pieces for 5 minutes. Stir in green pepper, jalapeño, garlic, and spices; cook until peppers are soft, adding small amounts of water to prevent burning. Mix in black beans, tomatoes, green chiles, corn, and black olives; simmer over medium heat until thickened, about 10 minutes. Remove from heat and stir in cheese. In a medium bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix in water, then butter, then eggs.

Preheat oven to 375 F. Spoon meat mixture into a greased 9x13-inch baking dish and spread cornbread mixture evenly across the top and to the edges. Bake on middle rack of oven for 18 to 20 minutes, until cornbread is golden brown and firm when pressed. Let cool a few minutes before serving.

Notes

Per serving: 637 calories, 28 grams fat (12 grams saturated fat), 64 grams total carbohydrates, 149 milligrams cholesterol, 1,532 milligrams sodium, 10 grams fiber, 33 grams protein.

Tags

healthy recipe

Get steamed

sbradford — Mon, 22 Dec 2025 20:44:09 +0000

Get steamed

January 1, 2026

There are products designed for steaming — steamer pots, collapsible metal baskets, stacked bamboo baskets, and steamer accessories for Instant Pots and rice cookers — but items such as mesh strainers, cooling racks, and aluminum pie pans can function as steamers, too.

Vegetable Dumplings

Yield

4 Servings

Preparation time

30 minutes

Cooking time

15 minutes

Passive Time

30 minutes

Total time

1 hour, 15 minutes

Ingredients

1⁄2 teaspoon salt

3⁄4 cup hot water

2 cups flour

1 1⁄2 cups minced green cabbage

1⁄4 cup grated carrot

1 tablespoon minced chives

1 teaspoon sesame seeds

1 tablespoon low-sodium soy sauce

cornstarch for dipping

Dipping sauce

Additional Ingredients

1⁄4 c low-sodium soy sauce

1 T rice vinegar

1 T honey

1 t sesame oil

1⁄4 t garlic powder

Instructions

Dissolve salt into hot water. With flour in a large bowl, gradually add the salted water while stirring. Gather dough and form into a ball. Pull and knead dough by hand for 5 to 10 minutes until smooth and elastic, adding more flour if too sticky. Place ball of dough back in bowl and cover with a damp cloth. Let rest 30 minutes.

With a paper towel, squeeze liquid from cabbage. In a medium bowl, mix cabbage, grated carrot, chives, sesame seeds, and soy sauce; refrigerate. Roll dough into a 24-inch rope and cut into 24 pieces. Cover dough pieces with a damp towel. Pull out one piece of dough; roll into a sphere in palm of hand, dip in cornstarch, and roll out to a 3-inch disk. Stack disks with parchment squares between them to prevent sticking.

One at a time, place a small amount of cabbage filling in the center of each wrapper. Dip finger in water and lightly wet the inside dough edge around the filling. Fold dough over the filling and pinch to seal the two sides together at the topmost curved edge while leaving the sides open. Rest straight edge of dough on surface and hold the sealed part upright between index finger and thumb; then with the other hand make 3 small pleats on each side, starting from the middle and working down the sides, pressing to seal after each pleat. Press the middle of the U-shaped corners upward, making a W shape with the dough, then pinch the W to fully seal.

Cut parchment paper to line the steamer; punch holes through paper to match the holes in the steamer. Arrange dumplings in a single layer. Bring water to a boil, then lower to medium. Place steamer over simmering water; cover and cook 12 to 15 minutes until plump, translucent, and firm when pressed. While waiting, mix the ingredients for the dipping sauce. Carefully remove dumplings from steamer with tongs and serve with dipping sauce on the side.

Notes

Per serving: 261 calories, 1 gram fat (0 grams saturated fat), 53 grams total carbohydrates, 0 milligrams cholesterol, 977 milligrams sodium, 3 grams fiber, 9 grams protein.

Carrot Ginger Soup

Yield

4 Servings

Preparation time

5 minutes

Cooking time

25 minutes

Total time

30 minutes

Ingredients

16 ounces bag baby carrots*

1 medium onion (evenly chopped)

1 tablespoon fresh ginger (grated)

4 cups vegetable broth

1 teaspoon lemon juice

1⁄2 teaspoon garlic powder

1⁄2 teaspoon ground coriander

1⁄8 teaspoon black pepper

13 33⁄50 ounces can coconut milk

1⁄4 cup pepitas or sunflower seeds

Instructions

Place steamer basket into a pot and add water, leaving an inch or two of space below the steamer. Bring water to a boil, then lower temperature to medium. Add carrots to basket; cover with lid and steam 12 to 15 minutes, until easily pierced with fork yet shape stays intact. Transfer carrots to a strainer, then add onion to steamer and top with grated ginger; steam until onion is soft and translucent, about 5 minutes. With a blender or food processor, blend together carrots, onion, ginger, and a cup or so of vegetable broth until smooth. Transfer to a pot over medium heat; stir in remaining broth, lemon juice, and spices. Add a bit of water to thin, if needed. Cook until simmering. Remove from heat, swirl in coconut milk, and serve hot, topped with seeds.

Notes

*Bagged baby carrots are convenient for steaming because they're cut to a uniform size, which aids in an even cook time.

Per serving: 312 calories, 25 grams fat (21 grams saturated fat), 21 grams total carbohydrates, 0 milligrams cholesterol, 796 milligrams sodium, 6 grams fiber, 5 grams protein.

Steamed Fish and Garlic Greens

Yield

2 Servings

Preparation time

5 minutes

Cooking time

10 minutes

Total time

15 minutes

Ingredients

large bunch of kale, collard, and/or turnip greens

2 tablespoons unsalted butter

1⁄3 cup dry white wine

2 teaspoons minced garlic

8 ounces boneless, skinless white fillet (cod, halibut, sea bass)

salt and pepper

Instructions

Tear leafy greens from stems. Plunge leaves in water to wash; shake until dripping slows. Rinse fish fillets and pat dry. In a deep skillet with fitted lid, melt butter on medium-low, then pour in wine and layer in garlic, greens, then fillets. Sprinkle with salt and pepper. Increase heat to medium; cover and let steam 5 minutes. Crack lid to check fish for doneness and continue steaming until fully cooked. With a large spatula, split fish and greens between two plates and spoon sauce on top.

Notes

Per serving: 249 calories, 13 grams fat (7 grams saturated fat), 8 grams total carbohydrates, 75 milligrams cholesterol, 595 milligrams sodium, 6 grams fiber, 19 grams protein.

Chocolate Steamed Buns

Yield

8 Servings

Preparation time

40 minutes

Cooking time

20 minutes

Passive Time

1 hour, 30 minutes

Total time

2 hours, 30 minutes

Ingredients

2 1⁄2 cups flour (spooned and leveled)

1 teaspoon instant yeast

2 tablespoons sugar

1⁄2 teaspoon baking powder

1⁄2 teaspoon salt

3⁄4 cup whole milk (warmed to 110 degrees Fahrenheit)

1 tablespoon vegetable oil

2 1⁄2 ounces dark chocolate (finely chopped)

1⁄4 cup heavy cream

2 tablespoons sugar

2 tablespoons unsweetened cocoa powder

Instructions

In a large bowl, combine flour, yeast, sugar, baking powder, and salt. Gradually pour in warm milk while mixing with a wooden spoon, forming a sticky dough. Add vegetable oil and knead 10 minutes until smooth and elastic. Shape into a ball, return to mixing bowl, and cover with a damp towel. Let proof in a warm spot for 1 to 1½ hours, until doubled in size.

Meanwhile, in a small saucepan over low heat, melt dark chocolate into heavy cream, stirring regularly. Remove from heat and stir in sugar, then sift in cocoa, stirring until incorporated. Cover and set aside. Once dough has risen, punch it with fist to release air bubbles. Cut eight 3x4-inch pieces of parchment paper and evenly divide dough onto them, covering with damp towel. One at a time, roll into a ball, then stretch and press into a palm-sized disk. Spoon chocolate mixture into the center, being careful not to overfill. Stretch opposite dough edges over filling until they meet, then pinch together. Take the two open ends and meet them in the middle, pinching dough to fully seal. Return to parchment seam-side down, again covering with towel. Repeat with remaining dough.

Fill a pot with water to an inch or two below the steamer. Bring to a simmer over medium heat. Arrange buns, still on parchment, inside steamer basket with space between them. (Do in batches if needed.) Cover with lid and steam for 15 minutes. Don't peek! Slide off of hot burner and let sit covered 5 more minutes. Lift lid without tilting it so the collected water doesn't fall onto the buns. Carefully remove buns and peel off parchment. Serve warm or let cool to room temperature, then store in an airtight container in the fridge (reheat in microwave with a damp towel for 30 seconds power) or freezer (steam directly from frozen for 8 to 10 minutes).

Notes

Per serving: 260 calories, 9 grams fat (4 grams saturated fat), 39 grams total carbohydrates, 12 milligrams cholesterol, 188 milligrams sodium, 2 grams fiber, 5.5 grams protein.

Tags

Day-old delights

sbradford — Wed, 26 Nov 2025 16:15:11 +0000

Day-old delights

December 1, 2025

Wait!! Don't toss that stale bread - we've got four recipes to help you make use of your loaves that are too stale to eat with sandwiches:

Peaches and Cream Bread Pudding
Quick Grilled Cheese and Tomato Soup
Skillet Croutons
Air Fryer Panko Breadcrumbs

Peaches and Cream Bread Pudding

Yield

8 Servings

Preparation time

20 minutes

Cooking time

1 hour

Total time

1 hour, 20 minutes

Ingredients

6 cups 1 1/2-inch cubed bread*

3 cups fresh or frozen peaches (thawed)

1 tablespoon lemon juice

3 large eggs

1⁄3 cup sugar

1⁄2 cup heavy whipping cream

1 cup milk

1⁄2 teaspoon vanilla extract

1⁄4 teaspoon cinnamon

1⁄4 teaspoon nutmeg

Powdered sugar for dusting (optional)

Instructions

Preheat oven to 375 F. Coat an 8x8-inch baking dish (or double recipe for a 9x13-inch dish) with cooking spray and fill with bread. For a firmer pudding, toast bread in oven for 10 to 15 minutes (optional). Meanwhile, in a small bowl, coat peaches with lemon juice; set aside. In a medium bowl, whisk together eggs, sugar, cream, milk, vanilla, cinnamon, and nutmeg. With a slotted spoon, spread peaches over bread, then pour remaining juice across the top. Pour in egg mixture, ensuring all bread visible on top has been coated with liquid, then pour the rest into the crevices. Press down with a spatula so bread soaks up liquid. Bake 55 to 65 minutes, until tips of bread are toasted brown and center is firm when pressed down upon. Dust with powdered sugar (optional) and serve warm.

Notes

*Bread can be frozen for up to 6 months! Keep a bag of bread ends and/or stale bread to use for croutons, bread pudding, and strata. Mixing different kinds, such as white, wheat, rye, sourdough, buns, and baguettes, works well for croutons. Skip adding sweet breads, such as cinnamon raisin, and thaw bread before making into croutons.

Per serving: 274 calories, 10 grams fat, 5 grams saturated fat, 37 grams total carbohydrates, 90 milligrams cholesterol, 119 milligrams sodium, 3 grams fiber, 9 grams protein.

Quick Grilled Cheese and Tomato Soup

No matter how you cut it, diagonal, crisscross, or tiny bites, grilled cheese and tomato soup are the perfect pairing on a cold, rainy day.

Yield

4 Servings

Preparation time

10 minutes

Cooking time

20 minutes

Total time

30 minutes

Ingredients

1 tablespoon olive oil

1 small onion (finely sliced)

2 cloves garlic (minced)

2 28-ounce cans whole peeled tomatoes in juice

1 cup vegetable or chicken broth

1 tablespoon sugar

1 teaspoon dried basil

1 teaspoon dried oregano

cayenne, salt, and pepper to taste

10 slices stale white bread (divided)

2 tablespoons spreadable butter

6 ounces sliced cheese of choice

Instructions

In a large saucepan over medium-high heat, sauté onion in olive oil for 5 minutes; add garlic and sauté another minute. Transfer onion mixture to a blender or food processor, along with tomatoes in juice. Remove crust of 2 pieces of bread and tear in pieces; add to blender and puree until smooth. Transfer soup back to saucepan; add broth, sugar, basil, oregano, and cayenne, salt, and pepper to taste. Bring to a boil over high heat, stirring regularly, then reduce to a simmer; let cook 5 minutes, stirring occasionally.

Meanwhile, heat a large skillet (or an electric skillet if making all 4 at once) to medium-high. Butter bread on the outer facing sides of each sandwich and place the 4 bottom pieces butter-side down in skillet. Top each piece with 2 slices of cheese and place second piece of bread on top, butter-side up. Cover with lid and grill, checking bottom of bread with a spatula after 3 minutes and continuing until bottoms are a medium brown and flip with ease. If cheese isn't fully melted, replace lid while grilling second side. Continue until bread is equally grilled on both sides and cheese is fully melted.

Notes

Per serving: 322 calories, 19 grams fat, 8 grams saturated fat, 26 grams total carbohydrates, 37 milligrams cholesterol, 1,131 milligrams sodium, 4 grams fiber, 12 grams protein.

Skillet Croutons

Yield

12 Servings

Cooking time

10 minutes

Ingredients

3 tablespoons salted butter

3 1⁄2 cups 1-inch cubed bread*

garlic powder and black pepper for sprinkling

Instructions

Melt butter in a large cast-iron skillet over medium-high heat. When butter is foaming, add cubed bread; stir multiple times to coat. Sprinkle with garlic powder and black pepper, stir, and sprinkle again. Stir once or twice a minute for 5 to 7 minutes, until golden brown on all sides. To keep for up to 2 weeks, cool completely before placing in an air-tight container and store in a cool, dry place.

Notes

Per serving: 79 calories, 4 grams fat, 2 grams saturated fat, 8 grams total carbohydrates, 8 milligrams cholesterol, 106 milligrams sodium, 1 gram fiber, 2 grams protein.

Air Fryer Panko Breadcrumbs

When bread loses its freshness over time, it becomes optimal for turning into panko breadcrumbs you can use to create crispy appetizers and fried favorites. It’s a flavorful coating for breaded meats and vegetables, or as a crunchy topping for casseroles. Stale bread becomes a treasure trove of possibilities for your next culinary adventure — such as the eggplant Parmesan pictured here.

Yield

6 Servings

Preparation time

10 minutes

Cooking time

5 minutes

Total time

15 minutes

Ingredients

4 slices day-old white bread

1 tablespoon olive oil

salt

Instructions

Cut off bread crusts and discard. Dice bread into evenly sized cubes, approximately 1/2 inch. Discard any crumbs, as they soak up the oil and fall through the fryer basket. Spread oil on the bottom and sides of a large container or bowl with matching lid. Pour in diced bread; cover and toss to coat. Sprinkle lightly with salt; cover and toss once more. Fill fryer basket with a loose single layer of bread cubes.

Cook on air fryer setting (300 F) 3 minutes, rotate tray 180 degrees and continue cooking, keeping a close eye until lightly toasted. Set tray on a heat-safe surface until cooled, then toss cubes into food processor and pulse into small crumbs. Store in an airtight container in pantry for up to a week, in fridge for up to a month, or in freezer for 3 months. Makes approximately 1 cup.

Notes

*makes about 3 cups of crumbs

Per serving: 70 calories, 3 grams fat, 0 grams saturated fat, 10 grams total carbohydrates, 0 milligrams cholesterol, 70 milligrams sodium, 0.5 gram fiber, 2 grams protein.

Tags

Get stuffed

sbradford — Mon, 27 Oct 2025 15:54:28 +0000

Get stuffed

November 1, 2025

These recipes are "stuffed" with traditional Thanksgiving flavors and will make the perfect addition to any holiday feast.

Stuffed Cabbage Rolls

Yield

6 Servings

Preparation time

40 minutes

Cooking time

1 hour, 15 minutes

Total time

1 hour, 55 minutes

Ingredients

2 tablespoons butter

1 medium onion (finely chopped)

3 cloves garlic (minced)

28 ounces can crushed tomatoes

6 ounces can tomato paste (divided)

2 tablespoons red wine vinegar

1 tablespoon brown sugar

1 1⁄2 teaspoons Italian seasoning

salt and pepper to taste

1 large head green cabbage

1 pound lean ground beef

1 cup cooked long-grain rice

1 large egg

1 teaspoon dried minced onion

1 teaspoon garlic powder

1 teaspoon oregano

1 teaspoon salt

Instructions

In a medium saucepan over medium heat, melt butter. Sauté chopped onion for 5 to 7 minutes, then add garlic and stir another minute. Pour in crushed tomatoes, then mix in half of the tomato paste along with the vinegar, brown sugar, Italian seasoning, and salt and pepper (to taste). Lower heat and continue cooking for 10 minutes, stirring occasionally.

Meanwhile, bring a large pot of water to boil. Cut out core of cabbage and carefully separate 12 leaves. Shave down any thick edges with a paring knife. Plunge 4 or 5 leaves at a time in boiling water and cook 3 to 4 minutes, until softened. Remove with tongs and transfer to a large bowl to cool.

In a medium bowl, mix together beef, rice, remaining tomato paste, egg, dried minced onion, garlic powder, oregano, and salt. If mixture crumbles, add a bit of water until it sticks together. Spread a thin layer of sauce on the bottom of a 9x13-inch baking dish. Hold a cabbage leaf open in one hand with thickest part near wrist. Spoon some filling into the thickest part. Fold sides over the filling, then tightly roll. Place seam-side down in baking dish. Repeat, using up filling.

Preheat oven to 350 F. Evenly pour cooked tomato sauce over and around the rolls. Tightly cover dish with aluminum foil and bake for 1 hour and 15 minutes, or until meat is fully cooked through. Let rest 10 minutes before serving. Makes approximately 12 rolls.

Notes

Per serving: 326 calories, 13 grams fat (6 grams saturated fat), 34 grams total carbohydrates, 737 milligrams sodium, 90 milligrams cholesterol, 7 grams fiber, 22 grams protein.

Savory Sausage Acorn Squash

Yield

4 Servings

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Ingredients

2 acorn squash

2 tablespoons olive oil (divided)

1⁄4 teaspoon salt

1 shallot (minced)

1⁄2 pound ground breakfast sausage (mild or spicy)

1⁄4 cup vegetable or chicken broth

1⁄2 teaspoon ground sage

1⁄2 teaspoon thyme

1⁄4 cup dried cranberries

3 large handfuls torn kale leaves

Instructions

Slice a small piece off the top (stem) and bottom of squash so they sit upright, then cut in half perpendicular to ridges. Scoop out seeds, discarding strings. Pile seeds on a small baking sheet. Drizzle with some of the olive oil, add salt, then toss to coat and spread in an even layer. Coat the flesh of squash halves with olive oil by hand and place hollow-side down in a large baking dish.

Preheat oven to 400 F. Place baking sheet with seeds on the top rack and baking dish with squash on the bottom rack. Check seeds after 7 minutes; toss and roast until golden and crispy. Scrape into a small bowl to cool. Check squash after 20 minutes; roast until fork-tender. Meanwhile, in a large skillet, sauté shallot and sausage over medium heat, breaking up sausage until cooked through. To prevent burning, add a splash of water when needed. Add remaining ingredients; stir to mix, then cover with lid and cook a few minutes, until kale is wilted. Turn off heat and leave uncovered on burner. Use a thin spatula to loosen squash from pan and turn over onto individual plates. Stuff each with filling and top with roasted seeds. Serve hot.

Notes

Per serving: 348 calories, 24 grams fat (7 grams saturated fat), 27 grams total carbohydrates, 841 milligrams sodium, 35 milligrams cholesterol, 4 grams fiber, 9 grams protein.

Turkey Cordon Bleu Stuffed Crescent

Yield

8 Servings

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Ingredients

12 ounces can refrigerated crescent roll dough

8 ounces shredded turkey (2 cups)

4 ounces diced ham (1/2 cup)

3 ounces shredded Swiss and/or Gruyère cheese (1 cup)

garlic powder for sprinkling

black pepper for sprinkling

1 egg

1⁄4 cup mayonnaise

1 tablespoon Dijon mustard

Instructions

On a baking sheet with silicone liner or parchment paper, roll crescent dough out flat; seal perforated lines with fingers. Layer fillings down the middle third of the dough lengthwise in order: turkey, ham, cheese, garlic powder, and black pepper. Cut 1-inch slits 1 inch apart on either side of the meat and cheese, then cross strips over filling, gently pressing edges together to seal.

Preheat oven to 375 F. In a small bowl, beat egg with a splash of water and brush mixture on top of dough. Place on middle rack in oven. Bake 20 minutes, until dough is golden brown. Meanwhile, mix together mayonnaise and Dijon to make a dipping sauce. Let the rolls cool a minute or two before slicing and serving.

Notes

Per serving: 307 calories, 19 grams fat (6 grams saturated fat), 19 grams total carbohydrates, 543 milligrams sodium, 55 milligrams cholesterol, 0 grams fiber, 14 grams protein.

Sweet Cheese Blintzes

Yield

12 Servings

Preparation time

30 minutes

Cooking time

30 minutes

Passive Time

1 hour

Total time

2 hours

Ingredients

1 cup milk

4 large eggs (divided)

3 tablespoons unsalted butter (melted and cooled, more if needed)

1 cup flour

pinch of salt

16 ounces small curd cottage cheese

15 ounces whole milk ricotta cheese

1 teaspoon vanilla

1 teaspoon lemon zest

1⁄2 cup sugar (plus 2 Tbsp, divided)

1 tablespoon cornstarch

2 cups blueberries (fresh or frozen, divided)

1⁄4 cup water

1 tablespoon lemon juice

powdered sugar for sprinkling (optional)

Instructions

In a medium bowl, whisk together milk and 3 eggs, then 3 tablespoons melted butter, then flour and salt until a smooth batter is formed. Cover and refrigerate for an hour. Meanwhile, strain liquid from cottage cheese in batches by squeezing through cheesecloth so it’s no longer runny but retains some moisture. In a medium bowl, mash drained cottage cheese, then mix in ricotta, 1 egg, vanilla, lemon zest, and 2 tablespoons sugar.

Heat an 8- or 9-inch skillet over medium. Lightly coat with cooking spray, then pour in a scant ¼ cup of the chilled batter; quickly tilt and swirl the pan to coat the bottom with batter. Cook until edges pull away from the pan. With a spatula, lay crepe uncooked side down on a baking sheet. Repeat with remaining batter, creating a stack of crepes.

Preheat oven to 350 F. Butter a 9x13-inch baking dish. Separate a crepe from the stack and lay on a flat surface. Spoon 3 tablespoons of cheese mixture 2 inches from the edge of the crepe. Fold the 2-inch edge over the cheese, pressing down slightly to flatten, then fold in the sides and roll into a log shape. Place seam-side down in buttered dish. Repeat with remaining filling and crepes.

Bake 25 to 30 minutes, until golden. Meanwhile, whisk ½ cup sugar and cornstarch together in a medium saucepan. Slowly pour in water while whisking, then add 1 cup of the blueberries and lemon juice. Bring to a boil over medium, then reduce heat and continue stirring until sauce thickens and is dark in color. Remove from heat and stir in remaining blueberries. When ready to serve, spoon blueberry sauce on plate, top with blintz, and sprinkle with powdered sugar.

Notes

Per serving: 241 calories, 11 grams fat (6 grams saturated fat), 26 grams total carbohydrates, 250 milligrams sodium, 97 milligrams cholesterol, 1 gram fiber, 11 grams protein.

Tags

Thanksgiving

Grand grains

sbradford — Fri, 03 Oct 2025 19:30:11 +0000

Grand grains

October 1, 2025

Greek Quinoa and Avocados

Yield

4 Servings

Preparation time

10 minutes

Cooking time

15 minutes

Total time

25 minutes

Ingredients

1 cup uncooked quinoa (rinsed)

2 cups water

15 1⁄2 ounces can garbanzo beans (drained and rinsed)

1⁄2 cup lemon juice

1 tablespoon olive oil

1⁄4 teaspoon salt

12 ounces cherry tomatoes (cut in half)

Large bunch fresh parsley (chopped)

1⁄3 cup finely chopped red onion

8 ounces feta cheese (diced or crumbled)

1 or 2 ripe avocados

Instructions

In a small saucepan, bring quinoa and water to a boil. Reduce heat; cover and simmer about 15 minutes, until quinoa is tender and liquid is absorbed. Transfer to a large bowl, fluffing occasionally to let steam out. Mix in garbanzo beans, lemon juice, olive oil, and salt. Once quinoa mixture has cooled to room temperature, mix in tomatoes, parsley, onion, and feta. When ready to serve, top with slices of avocado. Store leftovers in fridge for up to a week. (Coat any leftover sliced avocado with lemon juice to prevent browning.)

Notes

Per main dish serving: 512 calories, 25 grams fat (9 grams saturated fat), 55 grams total carbohydrates, 979 milligrams sodium, 50 milligrams cholesterol, 114 grams fiber, 21 grams protein.

Oat Flour Banana Apple Bread

Yield

8 Servings

Preparation time

15 minutes

Cooking time

1 hour

Total time

1 hour, 15 minutes

Ingredients

3 cups quick-cooking oats

1⁄4 cup packed brown sugar

1⁄2 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons cinnamon

1⁄2 teaspoon salt

2 large eggs (room temperature)

1 cup mashed banana (about 3 ripe bananas)

1⁄4 cup coconut oil (melted then cooled)

1⁄4 cup maple syrup or honey

1⁄4 cup milk (or milk substitute)

1 teaspoon vanilla

1 1⁄2 cups diced apples (a firm, but tart variety)

spreadable butter (optional)

Instructions

With a food processor or blender, pulse oats into a flour (about a minute). In a medium bowl, mix together flour, brown sugar, baking soda, baking powder, cinnamon, and salt. In a large bowl, mix together eggs, mashed banana, coconut oil, maple syrup, milk, and vanilla. Add the flour mixture to the wet mixture and stir until fully combined, then fold in diced apples.

Preheat oven to 350 F. Coat loaf pan with nonstick cooking spray, then pour in batter. Bake 50 to 60 minutes or until toothpick comes out clean. Let cool before slicing. If desired, serve slices warm with a dab of butter. Store in an airtight container in fridge for up to a week or freeze for up to 2 months.

Notes

Per serving: 279 calories, 10 grams fat (6 grams saturated fat), 42 grams total carbohydrates, 282 milligrams sodium, 47 milligrams cholesterol, 4 grams fiber, 6 grams protein.

Crispy Orange Chicken and Rice

Yield

4 Servings

Preparation time

10 minutes

Cooking time

20 minutes

Total time

30 minutes

Ingredients

1 1⁄2 cups uncooked rice

Water and salt for rice (according to package instructions)

14 ounces frozen chicken nuggets, tenders, or chunks

1 large oranges (zested, then juiced with pulp)

2 tablespoons soy sauce

1⁄4 cup white or rice vinegar

1⁄2 cup packed brown sugar

1 teaspoon garlic powder

1 tablespoon cornstarch mixed with 1 tablespoon of water

Instructions

Start by cooking rice and popping chicken nuggets in the oven, each according to their package instructions.

Meanwhile, in a medium saucepan, mix orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic powder. Bring to a boil over medium heat, then lower temperature a bit. Mix in cornstarch slurry and cook until sauce coats the back of a spoon. Remove from heat and cover with lid until the rice and chicken nuggets are ready. Divide rice onto plates, then top with sauce and chicken.

Notes

Per serving: 670 calories, 18 grams fat (4 grams saturated fat), 107 grams total carbs, 992 milligrams sodium, 32 milligrams cholesterol, 3 grams fiber, 19 grams protein.

A New Take on Hot Cereal

Yield

2 Servings

Preparation time

5 minutes

Cooking time

12 minutes

Total time

17 minutes

Ingredients

1⁄2 cup medium-grind bulgur*

1 cup milk (or milk alternative)

1 tablespoon maple syrup or honey

1⁄2 teaspoon cinnamon

Toppings of your choice**

Instructions

In a medium saucepan, combine bulgur, 1 cup of milk, maple syrup, and cinnamon; bring to a boil, then quickly reduce heat to medium. Simmer, stirring regularly, adding more milk when it becomes too thick. At 12 minutes, test for doneness. Continue stirring until cooked to your preferred texture and thickness, from slightly chewy to quite soft. Cereal will continue to thicken when removed from heat. Split into two bowls and add toppings. Serve hot.

Notes

*May also be labeled medium-coarse or #2 bulgur. Bulgur wheat is a healthy, high-fiber whole grain that aids in digestion and weight management while lowering risk of cancer and heart disease.

**Suggested toppings: fresh or dried fruit, nuts, seeds, syrup, or honey (dried apricots, coconut, and maple syrup are shown).

Per serving (not including toppings): 220 calories, 4 grams fat (2 grams saturated fat), 39 grams total carbohydrates, 54 milligrams sodium, 15 milligrams cholesterol, 5 grams fiber, 8 grams protein.

Tags

healthy recipe

Campfire treats

sbradford — Fri, 22 Aug 2025 18:25:04 +0000

Campfire treats

September 1, 2025

With cooler weather comes the urge to build a campfire! Here are four delicious recipes to make over your next campfire: Fireside Popcorn, Hot Dog Kabobs, Banana Boats, and Pie-Iron Pizza Pockets. Get the step-by-step recipes and shopping lists below!

Fireside Popcorn

Popcorn is light to pack and endlessly versatile. There are multiple ways to pop popcorn over a campfire, from a cast-iron pot to simple aluminum-foil packets. Try this colander method, which doesn't require any oil.

Yield

4 Servings

Preparation time

5 minutes

Ingredients

4 tablespoons popcorn kernels

2 spoonfuls clarified butter (ghee*)

salt (pink Himalayan salt shown)

Instructions

One tablespoon of popcorn kernels will yield about 2 cups of popped popcorn, so estimate how many cups your stainless-steel colander can hold, then place no more kernels than will fit once popped in the bottom of the colander. Cover with a fire-safe lid or seal the top with aluminum foil, tenting it a bit if possible. Place colander on the fire’s grill, just outside the reach of flames. It can require quite a bit of heat for the popcorn to start popping, so if it doesn’t begin to pop after 5 minutes, build up the fire to increase the heat.

Meanwhile, place clarified butter in a small fire-safe pot. Set close to the edge of the fire to melt. Once popping slows, use thick fire-safe gloves or tongs to carefully remove colander from fire and lift lid/foil. Pour popcorn into serving bowls, drizzle with melted butter, and sprinkle with salt.

Notes

*Clarified butter (ghee) can be found in the pantry section of the grocery store. Unlike regular butter, clarified butter has been heated to remove water and milk solids so it won't soak into the popcorn and leave it soggy. As an added bonus, it stays solid at temperatures below 87 F, making it easy to pack in spring and fall. Liquid butter toppings found in the popcorn aisle will also work.

Hot Dog Kabobs

You’ll want to do a little advance work before heading to the campfire for this one.

Yield

4 Servings

Preparation time

15 minutes

Ingredients

2 tablespoons thick barbecue sauce

1 tablespoon ketchup

1⁄2 tablespoon soy sauce

1⁄2 teaspoon rice wine vinegar

1⁄4 teaspoon chili powder

4 metal or bamboo skewers

9 hot dogs (quartered)

1 1⁄2 cups pineapple chunks

small bell pepper (cut into chunks)

small red onion (cut into chunks)

Instructions

Before heading to the campfire, mix together the barbecue sauce through chili powder in a packable container with lid. If using wooden skewers, soak them in water for at least 30 minutes before assembly to prevent burning. Build skewers by alternating hot dogs, pineapple, peppers, and red onion. For metal skewers with wooden handles: Hold above the flame, rotating regularly. For wooden skewers: Lightly coat both sides of kabobs with nonstick cooking spray. Place an inch or two apart on a metal grate above the fire. When the first side is roasted, use gloves or tongs to flip kabobs and roast the other side. Brush with sauce and enjoy!

Banana Boats

Yield

4 Servings

Preparation time

5 minutes

Ingredients

4 bananas

aluminum foil

spoons

Additional Ingredients

Suggested toppings in recipe notes

Instructions

Banana boats are incredibly simple to make. Cut a slit lengthwise down the middle of the peel on the concave side — not all the way through, but until the tip of your knife just grazes the peel on the other side. Pull the peel and banana slightly apart. Place banana diagonally, pointed ends up, in the middle of a sheet of aluminum foil and mound desired toppings in and around the sliced opening of the banana. Pull sides of foil up so the corners are touching, then crumple-roll the foil down just before touching the toppings, then crumple-seal the short sides as well. Repeat with the other bananas.

If your fire is blazing bright and hot, place boats crimp-side up onto a grill grate to heat. If your fire is down to glowing embers, nestle the pouch inside the embers. Check after 2 minutes and adjust cooking spot if needed (closer or further from heat). When cooked to your likeness, remove from fire with tongs or gloves, place on a heat-safe plate or bowl, and carefully pull back foil. If banana is steaming, let sit for a minute to cool, then eat with a spoon!

Notes

Suggested toppings: trail mix, granola, fresh fruit, dried fruit (jam works, too!), chopped nuts, peanut butter, chocolate chips, chopped chocolate bar, mini marshmallows, torn marshmallow pieces, crumbled cookies or other baked goods.

Pie-Iron Pizza Pockets

A pie iron is a campfire cooking tool consisting of two cast-iron plates hinged together with long handles. They typically come in two sizes: 4x4 and 8x4 inches (shown).

Yield

4 Servings

Preparation time

10 minutes

Ingredients

nonstick spray

spreadable butter or margarine

8 slices bread (white, Italian, French, or sourdough)

1⁄3 cup pizza sauce

8 ounces Italian blend cheese

pizza toppings of your choice (pepperoni, banana peppers shown)

Instructions

Open pie iron and lay both sides on a flat surface. Coat the insides with nonstick spray. If necessary, cut bread slices to fit the size of the pie iron. Butter the outside of one bread slice and place butter-side down in pie iron. Spread sauce on top, then sprinkle cheese and add toppings. Butter outside of another bread slice and place on top.

Close pie iron, keeping bread and toppings tightly inside while aligning the two plates. Lock handles together with the metal S-hook. Pick up pie iron by both handles and scope out a spot in the campfire — low down with a mix of embers and flames will provide even heat and toast the bread. Ensure the iron is stable and handles are well outside the fire before stepping away.

Cook time varies. Be prepared to check on the pie’s progress with heat-safe gloves and a pair of tongs at about 5 minutes. The goal is evenly toasted bread on both sides, with steamy melted cheese inside. If the butter and cheese are melted but the pie isn’t toasting, move it to an area with direct flame. If the bread is toasted but cheese isn’t melted, move down to the embers. If only one side is toasted, flip it so the uncooked side is closest to the heat. Just as with grilled cheese on the stove, the second side cooks faster than the first.

Once toasted, carefully remove from fire and place on a heat-safe surface. Unlock the S-hook and slowly open the iron. With tongs, transfer pie to a plate. It’ll be HOT! When using an already-hot pie iron to make another pie, expect the cook time to be less than half of the first pie.

Tags

outdoors