Author: chefalice
A calzone is a filled pizza and great to take along on a day out. The whole ones make a hearty meal or you could make eight half-sized versions for a smaller snack. One tip the blocks of mozzarella work better than the balls for this recipe, but if you can only find the balls, drain them well before using.
While it takes at least a week to ferment, I call this “Five-Minute Broccoli Sauerkraut” because it takes only five minutes of preparation time. Even the busiest person can find five minutes to prepare this delicious and healthy sauerkraut. You use a package of broccoli slaw mix found in most grocery stores along with the flavor additions of red pepper and jalapeño. Add a brine, wait a week or two, et voilà! You can eat it over brown rice or noodles, atop salads, on sandwiches or wraps, as a side dish to increase your meals’ health factor, or even on…
These spicy rolls are perfect to serve with stews, chowders, and gumbos. You can make them even spicier by increasing the amount of cayenne or adding crushed red pepper flakes. To make round rolls, follow the instructions for the Silver Dollar Rolls variation, using the egg wash if you like.
This is the perfect after-school snack to make ahead of time and keep in a covered container in the refrigerator. Give it a shake to remix. Or, you can freeze it in ice pop molds or an ice cube tray to make a cool dessert.
This is the mack daddy of muffins at our bakery. For the first few months it was the only muffin we made, and now if we try to skip a day there’s a serious outcry from our morning-weary, muffin-loving customers. The combination of sweet potato, cinnamon, and dried tart cranberries is not only delicious but also beautiful. We chose sweet potato as an egg substitute because it has excellent binding properties and a high moisture content, keeping these muffins moist and tender. As an added bonus, it’s high in vitamins B6, C, and D, as well as in iron and…
No, not all of my soups are blended! This chunky dish is a prime example of how a basic pistou (as the French call it) can take simple to spectacular. It’s my partner, Scott’s, favorite meal, so to keep things interesting, I vary the vegetable-and-bean blend, the pistou, or both. (Sundried tomato and macadamia pistou is delightful.) This soup freezes well if you freeze the soup and pistou separately and without the additional lemon juice. You can easily make pistou in a food processor, but I use a blender because it provides smooth texture with no chunky bits. I keep…