Sprouts

 https://cdn.shopify.com/s/files/1/0249/1474/files/Sprouting_Guide_with_Discount_95b6a8f2-f3bd-4c5d-ae39-aea3cc26dabc.pdf?v=1695918605

Best Ramen Noodle Coleslaw

 Salad:

• 2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved

• ½ cup raw sunflower seeds

• ½ cup slivered almonds

• 1 (16 ounce) package coleslaw mix

• 3 green onions, chopped

Dressing:

• ½ cup olive oil

• 3 tablespoons white vinegar

• 1 tablespoon white sugar

• ½ teaspoon ground black pepper

  
  

  The thing that set this recipe apart was toasting the crunchy ingredients first.

  Bake noodle mixture in the preheated oven until fragrant

   and toasted, 10 to 15 minutes. Set aside to cool to room temperature.

  
  
  
  

  
  

Buttermilk Bread

 

1 egg

1 cup buttermilk 

1/4 cup vegetable oil 

1/2 cup sugar 

1 tsp. salt

1/2 tsp baking soda 

1-1/2 tsp baking powder 

2 cups flour 

Preheat oven to 325°. Whisk together wet ingredients, then fold in dry ingredients until combined. Pour into a greased loaf pan and bake for 50-55 minutes or until golden brown and an internal temperature of 200°. 

Kind of sweet; like cornbread without the cornmeal. Would probably be good as a breakfast bread with some cinnamon mixed in.

Rice Consommé

1 cup uncooked long-grain white rice

3/4 cup water

1 (10.5-oz.) can beef consommé

1/2 cup (1 stick) unsalted butter, cut into thin slices

2 large oregano or thyme sprigs

Directions:

Preheat oven to 400°F. Combine rice, water, and consommé in an 11 x 7-inch baking dish. Scatter butter over the top, and tuck thyme sprigs into liquid.  Cover dish tightly with foil. Bake at 400°F until liquid is absorbed and rice is tender, 50 to 55 minutes.

Cottage Cheese Egg Bites

s is 

UPDATE - this ATK recipe is even better

12 eggs

12 oz cottage cheese 

• Mix 1 egg and the cottage cheese in a blender. 
• Whisk the rest of the eggs then mix them in. Mixing them all in the blender makes the eggs “too delicate”
• Put add ins in muffin tins: bacon, Gruyère, or scallions, sun dried tomatoes, feta. 
• Pour in egg mixture and mix each gently with a skewer.
• It’s not in the recipe, but they need seasoning too.

Bake at 325 in a water bath. Done when they reach 170.

******************

8 eggs

2 cups cottage cheese

1 tbsp cornstarch optional, for creaminess

1/4 tsp salt

Optional mix ins

1/4 cup roasted red pepper

1/2 cup chopped spinach

1/2 cup grated cheddar cheese 

• Preheat oven to 300 F and boil water in a kettle.
• Add eggs, cottage cheese, cornstarch and salt to a blender, blending on high until just combined and creamy.
• Grease a 12-count metal muffin tray with cooking spray, then add overtop of a 9×13 baking sheet. Divide fillings of choice among muffin tin cups, then divide egg filling among the cups.
• Add the baking sheet with filled muffin tin to the oven, then very carefully pour boiling water into the baking sheet to fill it up to submerge the bottom of the muffin cups.
• Bake for 30 minutes until just set. Remove the muffin tin first, then carefully remove the baking sheet underneath with the water. Remove egg bites from muffin tin cups once cool and serve and enjoy!

Notes:

• I sprayed the tins and put maybe a tablespoon of chopped fresh spinach in the bottom along with maybe a tablespoon of shredded cheddar and just a little measure of real bacon bits. (Nick had a little package of crispy salad topping bacon and it was perfect.)
  I doubt it was more than a half-teaspoon per. 
• They don't bake long and the temp is relatively low so I would probably pre-saute any heartier veggies before adding them in.
• Also, my eggs are pretty average sized lately so I thought I'd use 10 instead of 8 and I ended up dumping a little of it. (not 2 eggs worth, but there was still some left after I filled the muffin tins to the top.)
• I used a sheet pan for my water bath but it would feel a little safer to have something deeper for moving the hot water out.  I just let it cool enough that I wasn't going to get burned, but it was still a little tricky.
•  Starbucks are bacon and Gruyère.
• I brought some to post-partum Jenny today and this is the reply

Pumpkin Pancakes

 

• ▢ 2 Cups All Purpose Flour
• ▢ 3 Teaspoons Baking Powder
• ▢ 1 Teaspoon Salt
• ▢ 1 1/2 Teaspoons Ground Cinnamon
• ▢ 1/2 Teaspoon Ground Ginger
• ▢ 1/2 Teaspoon Ground Nutmeg
• ▢ 1/4 Cup Brown Sugar
• ▢ 1/4 Cup Granulated Sugar
• ▢ 1 Teaspoon Vanilla Extract
• ▢ 1 Cup Pumpkin Puree
• ▢ 2 Large Eggs
• ▢ 4 Tablespoons Butter Melted
• ▢ 1 1/2 Cups Milk

Mix dry and wet ingredients separately. Mix them together but don’t over mix. Let it rest for 5 minutes before cooking.

I made a half recipe and it made 11 pancakes. They were tasty and it was a good way to use up a partial can of leftover pumpkin.

Everyone’s Favorite Fruitcake -KAF

 

1. 
   

   Ingredients

   Fruit

   • 1 1/2 cups (213g) dried pineapple, diced
   • 1 1/2 cups (255g) raisins, golden or regular
   • 1 cup (128g) dried apricots, diced
   • 1 1/2 cups (223g) dates, chopped
   • heaping 1 cup (170g) candied red cherries, plus additional for decoration, if desired
   • 1/3 cup (64g) crystallized ginger, diced, optional
   • 3/4 cup (170g) rum, brandy, apple juice, or cranberry juice

   Batter

   • 16 tablespoons (227g) unsalted butter, at room temperature, at least 65°F
   • 2 cups (425g) dark brown sugar, packed
   • 1 teaspoon table salt
   • 1 teaspoon cinnamon
   • 1/4 teaspoon allspice
   • 1/4 teaspoon nutmeg
   • 1 teaspoon baking powder
   • 4 large eggs, at room temperature
   • 3 cups (360g) King Arthur Unbleached All-Purpose Flour
   • 2 tablespoons (11g) black cocoa, optional, for color
   • 1/4 cup (85g) boiled cider, golden syrup, or dark corn syrup
   • 1/2 cup (113g) apple juice, cranberry juice or water
   • 2 cups (227g) chopped, toasted nuts (almonds, pecans, or walnuts)

   Topping/glaze (optional)

   • rum, brandy, simple syrup, vanilla syrup, or ginger syrup
   • 
     

   To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it's very hot), cover, and let rest 1 hour.

2. Preheat the oven to 300°F. This recipe makes enough batter for ONE (not all!) of the following: 3 dozen individual (muffin pan) cakes; 16 mini loaves (about 3 3/4" x 2 1/2"); 6 to 8 medium loaves (about 3" x 5"); or 2 standard 9" x 5" loaves. Choose your pans (or combinations), and lightly grease them. If you're making muffin-size cakes in a standard muffin pan, line the pan with muffin papers, and lightly grease the papers.

3. To make the batter: Place the butter and sugar in a large bowl (at least 6-quart), and beat together until well combined.

4. Beat in the salt, spices, and baking powder.

5. Beat in the eggs one at a time, scraping the bowl after each addition.

6. In a separate bowl whisk together the flour and cocoa.

7. Add the flour mixture and the syrup (or boiled cider) to the mixture in the bowl, beating gently to combine.

8. Stir in the juice or water, then the fruit (including any additional liquid that has collected in the bowl), and the nuts. Scrape the bottom and sides of the bowl, and stir until everything is well combined.

9. Spoon the batter into the pans, filling them about 3/4 full.

10. Bake the cakes on the middle shelf of the oven, as follows: about 60 minutes for the individual cakes; 65 to 70 minutes for the small loaves; 75 minutes for the medium loaves, and 2 hours + 10 to 15 minutes for the 9" x 5" loaves. The cakes are done when a cake tester inserted into the center comes out clean.

11. Remove the cakes from the oven. Fruitcake can remain in its pan for storage, if desired. Or carefully remove cake from the pan after about 5 minutes, loosening its edges first.

12. Brush the warm cake with rum, brandy, simple syrup, or flavored simple syrup (vanilla, rum-flavored, etc.). If you like just a hint of rum or brandy flavor, add 1 tablespoon of liquor to 3/4 cup vanilla syrup or simple syrup, and brush this mixture on the cakes. (This keeps them moist for weeks; you can skip this step, but they won't stay moist long-term.)

13. When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks.

    NOTES:

    Set a calendar reminder to start this around October 25.

    This batch made enough for 4 of my little pans. Increased by 25% if everyone wants one.