March 4, 2019

Berry Breakfast Bars

Berry Breakfast Bars
adapted Raspberry Breakfast Bars from Smitten Kitchen

FOR THE CRUST AND CRUMB
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup firmly packed dark brown sugar
1 1/4 (120 grams) cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
2 tablespoons chia seeds
1/2 cup coconut oil
1/4 cup unsalted butter, cut into 1-inch pieces
1 tablespoon water*

For the Filling
1/4 cup (50 grams) firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon ground cinnamon
2 tablespoons (15 grams) all-purpose flour
1 pound (455 grams) raspberries, fresh or frozen (or a mix of berries)
1/4 cup (60 ml) fresh lemon juice
1 tablespoon unsalted butter, melted and cooled
1 tablespoon coconut oil

Make Crumbs

  1. Add flours, sugar, oats, salt, baking powder, baking soda, cinnamon, and chia seeds to the bowl of food processor. Pulse briefly to mix everything together. 
  2. Add coconut oil, butter, and water to food processor. Pulse to form loose crumbs.
  3. Set 1 1/2 cups of crumbs aside. 
  4. Add remaining crumbs to a parchment-lined 13x8 pan.
  5. Bake for 15 minutes in a 350 degree oven. 
Make Filling
  1. Mix together the sugar, lemon zest, cinnamon, and flour in a large mixing bowl.
  2. Add in the raspberries, lemon juice, butter, and coconut oil.
  3. Stir to combine everything together.
Make Bars
  1. Spread filling evenly over baked bottom crust. 
  2. Sprinkle remaining crumbs evenly over filling. 
  3. Bake for 35-45 minutes at 350 degrees rotating every 15 minutes until the top is golden and the filling is bubbly. 
  4. Let bars cool and cut into squares. 



February 10, 2019

Roasted Tomato and Carbonara Pasta



Roasted Tomato and Carbonara Pasta

tomatoes
olive oil
Italian seasoning
salt and pepper
2-3 garlic cloves, smashed and peeled

  1. Line rimmed baking sheet with aluminum foil and parchment paper.
  2. Preheat oven to Convection Bake - 400 (375 degrees)
  3. In a small mixing bowl toss dried-off tomatoes, olive oil, Italian seasoning, salt and pepper
  4. Dump tomatoes onto baking sheet. Add garlic cloves.
  5. Bake for 20ish minutes until tomatoes are popped and the juices are starting to caramelize
2 eggs
1/2 cup grated parmesan cheese
pepper-lots
2 pieces of bacon, cut into thin bits
a large handful of thin spaghetti (more than usual amount due to pasta being the main ingredient in dinner)
pepper
  1. Start the pasta water as soon as the tomatoes go in the oven. Start noodles as soon as the water is boiling.
  2. Mix together the eggs, parmesan cheese, and pepper in the wiped-out bowl from the tomatoes. Set aside.
  3. In a high-sided skillet, cook the bacon until crispy. Remove pan from heat.
  4. Drain the cooked pasta (slightly al dente--a touch more undercooked than usual) over a measuring cup to catch the water.
  5. Put drained pasta into high-sided skillet with the bacon. Toss to combine.
  6. Add some pasta water into the egg/cheese mixture stirring quickly to ensure the eggs don't scramble. Add enough to make the eggs/cheese warm.
  7. Add egg/cheese/water mixture into the pasta & bacon. Stir quickly and keep stirring until the eggs have set and a smooth, silky sauce forms. 
  8. IF NEEDED: Put the whole mess back over low heat to set the eggs. I've had my pan not be hot enough; hopefully the timing should work out

February 9, 2019

Weekly Menu February 10-16

*Dustin out of town


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