Author: Lia Fireheart

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Easy Whole Wheat Bread

Easy Whole Wheat Bread
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Easy Whole Wheat Bread

Ingredients

  • 4 cups whole wheat flour

  • 2 1/4 teaspoons yeast

  • 2 cups warm water

  • 1 1/2 teaspoons salt

Directions

  • Mix and knead together. Give it a couple of folds with wet hands and a bench scraper. It will be sticky! Cover for 1 hour to let rise.
  • Move to parchment lined or buttered round or loaf pan. Okay to press it down to settle in. Cover 30 minutes for second rise.
  • Score and bake at 415 degrees Fahrenheit for 37 minutes.

Notes

  • recipe courtesy of Opting Out
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Senate Bean Soup

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Senate Bean Soup

Ingredients

  • 1 pound dried Yellow Eye, Alubia Blanca, or Flageolet beans

  • 1 pound smoked ham hocks

  • 2 tablespoons butter

  • 1/2 of a medium onion, chopped

  • 1 celery stalk, chopped

  • 1 garlic clove, minced

  • Salt and pepper to taste

  • Chopped fresh parsley for garnish (optional)

Directions

  • Rinse the beans and pick them over for small rocks or other debris. Place beans in a large pot and add water to cover by about 2 inches of water. Bring to a boil; boil for 10 to 15 minutes. Reduce the heat to low. Add the ham hocks and gently simmer, stirring occasionally, until the beans are soft and the soup is thick and creamy, about 1½ hours.
  • Remove the ham hocks and set aside to cool. Dice meat and return to soup.
  • Meanwhile, in a skillet over low heat, melt the butter. Add the onion, celery, and garlic and cook until the vegetables are tender, about 10 minutes. Stir the vegetable mixture into the soup. Reduce the heat to low and cook for about 45 minutes more, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper. Garnish with parsley, if desired.

Notes

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Slow-Cooker Chicken and White Bean Stew

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Slow-Cooker Chicken and White Bean Stew

Ingredients

  • Ingredients

  • 1 pound dried cannellini beans, soaked overnight and drained (see Tip, above)

  • 6 cups unsalted chicken broth

  • 1 cup chopped yellow onion

  • 1 cup sliced carrots

  • 1 teaspoon finely chopped fresh rosemary

  • 1 (4 ounce) Parmesan cheese rind plus 2/3 cup grated Parmesan, divided

  • 2 bone-in chicken breasts (1 pound each)

  • 4 cups chopped kale

  • 1 tablespoon lemon juice

  • ½ teaspoon kosher salt

  • ½ teaspoon ground pepper

  • 2 tablespoons extra-virgin olive oil

  • ¼ cup flat-leaf parsley leaves

Directions

  • Combine beans, broth, onion, carrots, rosemary and Parmesan rind in a 6-quart slow cooker. Top with chicken. Cover and cook on Low until the beans and vegetables are tender, 7 to 8 hours.
  • Transfer the chicken to a clean cutting board; let stand until cool enough to handle, about 10 minutes. Shred the chicken, discarding bones.
  • Return the chicken to the slow cooker and stir in kale. Cover and cook on High until the kale is tender, 20 to 30 minutes.
  • Stir in lemon juice, salt and pepper; discard the Parmesan rind. Serve the stew drizzled with oil and sprinkled with Parmesan and parsley.
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Vanilla Birthday Cake

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Vanilla Birthday Cake

Ingredients

  • 2 3/4 cups (330g) King Arthur Unbleached Cake Flour

  • 1 2/3 cups (333g) granulated sugar

  • 1 tablespoon baking powder

  • 3/4 teaspoon table salt

  • 12 tablespoons (170g) unsalted butter, softened

  • 2 large egg whites, at room temperature

  • 3 large eggs, at room temperature

  • 1 cup (227g) milk, whole preferred, at room temperature

  • 1 tablespoon King Arthur Pure Vanilla Extract

  • 1 teaspoon almond extract

Directions

  • Preheat the oven to 350°F. Lightly grease two 8″ or 9″ round pans. For extra protection against sticking, dust the pans with flour or line the bottoms with parchment and grease the parchment. Note: Make sure your 8″ pans are at least 2″ deep; if they’re not, use 9″ round pans or another of the pan options listed in “tips,” below.
  • Using a stand mixer set on low speed, mix all the dry ingredients until thoroughly combined. Add the soft butter and mix until evenly crumbly, like fine, damp sand.
  • Beat in the egg whites one at a time then the whole eggs, beating for about 30 seconds and scraping down the sides and bottom of the bowl after each addition. This process helps build the cake’s structure.
  • In a small bowl or measuring cup, whisk the milk with the vanilla and almond extracts. Add this milk mixture, one-third at a time, to the batter. Beat for 30 seconds and scrape down the sides of the bowl after each addition. The batter may look a little curdled; that’s OK.
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Easy Chocolate Frosting

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Easy Chocolate Frosting

Ingredients

  • 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature

  • 3 and 1/2 cups (420g) confectioners’ sugar

  • 3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)

  • 3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature

  • 1/4 teaspoon salt

  • 1 teaspoon pure vanilla extract

  • optional for decoration: sprinkles

Directions

  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.
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Huevos Rancheros

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Huevos Rancheros

Ingredients

  • Ranchero Sauce

  • 1 Tablespoon vegetable oil

  • ½ large white onion chopped

  • 1 jalapeno peppers chopped

  • 1 chipotle pepper in adobo sauce chopped (can be doubled if you want a more intense flavor, just one if you want to keep things mild but still smoky)

  • 2 cloves garlic chopped

  • 16 ounces fire roasted or diced tomatoes

  • ½ cup chicken broth

  • ¼ cup chopped cilantro about ½ bunch of cilantro

  • 1 teaspoon smoked paprika or ancho chili powder

  • 1 teaspoon dried Mexican oregano or regular oregano

  • 1 teaspoon brown sugar

  • ½ teaspoon cumin

  • ½ teaspoon coarse kosher salt

  • ¼ teaspoon pepper to taste

  • Juice from 1 lime

  • Huevos and Toppngs

  • ¼ cup vegetable oil for frying

  • 8 corn tortillas

  • 8 eggs

  • 1 can black beans, rinsed and drained

  • 1 batch [ranchero sauce]

  • ¼ cup queso fresco or cotija cheese

  • ½ bunch cilantro, chopped

  • 1 jalapeno, thinly sliced (optional)

  • 1 avocado, sliced (optional)

  • Salt and pepper, to taste

Directions

  • Ranchero Sauce
  • Heat the oil in a large pan over medium-high heat. Add the onions, and peppers and cook for 5 minutes to soften. Add garlic and cook another 30 seconds.
  • Stir in the fire roasted tomatoes and chicken broth, then add cilantro, smoked paprika, oregano, brown sugar, cumin, salt, and pepper. Bring to a simmer, then reduce the heat to medium-low and let simmer for 10 minutes to thicken slightly.
  • Use an immersion blender or transfer to a blender. Blend until smooth (unless you prefer to leave it more chunky), then add the lime juice and blend it in. Cover with a towel if using a blender, rather than the lid, because the hot sauce can build up pressure while blending.
  • Transfer to a glass container to store until ready to use. Reheat before using if not using immediately.
  • Huevos and Toppings
  • Heat half of the oil in a large non-stick pan over medium-high heat. When the oil is hot, fry each tortilla for 30-60 seconds per side until lightly browned. Transfer to plate lined with paper towels to drain or a wire rack set over a baking sheet and placed in a warm oven to keep the tortillas warm.
  • Add the remaining oil to the pan and fry the eggs to your liking, seasoning with salt and pepper. We like them sunny-side up for huevos rancheros so the yolk runs when you cut into them.
  • To serve, plate 2 of the fried tortillas on each plate, then top with some of the black beans. You can keep them whole or partially mash them in a bowl first. Drizzle ranchero sauce and sprinkle queso fresco and cilantro on top, then top with the fried eggs and season with additional salt and pepper, if needed. Garnish with sliced jalapenos and avocado, if desired, before serving.

Notes

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Best Hot Chocolate

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Best Hot Chocolate

Ingredients

  • 1 1/2 tablespoons cocoa powder (preferably Dutch-processed), plus more for serving

  • 1 1/2 cups whole milk

  • 3 ounces semisweet chocolate, finely chopped

  • 1 1/2 tablespoons demerara or granulated sugar

  • Lightly sweetened whipped cream or one large marshmallow (for serving)

Directions

  • Add milk to a saucepan and heat gently over low heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
  • Top with whipped cream or marshmallow and dust with cocoa powder.

Notes

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Cornmeal Scones

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Cornmeal Scones

Ingredients

  • 2 cups all-purpose flour

  • 1⁄3 cup cornmeal

  • 1 teaspoon baking powder

  • 1⁄2 teaspoon baking soda

  • 1⁄2 teaspoon salt

  • 1⁄2 cup cold butter or 1/2 cup cold margarine, cut in 8 pieces

  • 3⁄4 cup buttermilk ( used 3/4 cup of oat milk with 3/4 teaspoon of apple cider vinegar)

Directions

  • DIRECTIONS
  • Heat oven to 400°F.
  • Mix flour, cornmeal, baking powder, baking soda and salt in medium bowl.
  • Cut in butter using pastry blender, 2 knives or a food processor, until mixture looks like fine crumbs.
  • Stir in buttermilk so dough leaves sides of bowl and forms a ball.
  • Turn dough onto lightly floured surface.
  • Knead lightly 10 times.
  • Pat or roll into 7 inch circle on ungreased cookie sheet that has been sprinkled with cornmeal.
  • Score top into 8 wedges, cutting down halfway to the bottom.
  • Bake 20 to 25 minutes or until light brown.
  • Immediately remove from cookie sheet, carefully separate wedges.
  • Serve warm.

Notes

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Sweet Potato Chipotle Chili

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Sweet Potato Chipotle Chili

Ingredients

  • Chili

  • 1 pound sweet potatoes

  • 1 medium white onion

  • 4 cloves garlic

  • 1 canned chipotle pepper in adobo sauce

  • 1 (15-ounce) can kidney beans

  • 1 tablespoon olive oil

  • 1 pound ground beef (80% fat / 20% lean)

  • 2 teaspoons kosher salt, divided, plus more as needed

  • 1 tablespoon packed dark brown sugar

  • 1 tablespoon chili powder

  • 2 teaspoons to 1 tablespoon sauce from the can of chipotle peppers in adobo sauce, plus more as needed

  • 2 teaspoons ground cumin

  • 2 teaspoons smoked paprika

  • 2 teaspoons dried oregano

  • 1 (28-ounce) can crushed tomatoes

  • 1 (12-ounce) bottle light lager beer

  • Toppings

  • Shredded cheddar cheese

  • Sour cream

  • Chopped fresh cilantro

  • Reserved chopped white onion

  • Corn chips or tortilla chips

Directions

  • Peel and dice 1 pound sweet potato to 3/4-inch pieces (about 3 cups). Dice 1 medium white onion (about 1 1/2 cups); reserve 1/3 cup for serving. Mince 4 garlic cloves. Finely chop 1 chipotle pepper in adobo sauce. Drain and rinse 1 (15-ounce) can kidney beans.
  • Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add 1 pound ground beef in an even layer and let cook undisturbed until browned on the bottom, about 4 minutes. Stir with a wooden spoon or spatula, breaking the meat up into smaller pieces. Season with 1 teaspoon of the kosher salt. Cook until cooked through, 2 to 3 minutes more. Transfer the beef to a plate with a slotted spoon.
  • Reduce the heat to medium. Add the onion and season with a pinch of kosher salt. Cook, stirring occasionally, until soft and translucent, 4 to 6 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Add the sweet potato, chipotle pepper, 1 tablespoon packed dark brown sugar, 1 tablespoon chili powder, 2 teaspoons to 1 tablespoon sauce from the can of chipotle peppers in adobo sauce (depending on spicy heat level desired), 2 teaspoons ground cumin, 2 teaspoons smoked paprika, 2 teaspoons dried oregano, and the remaining 1 teaspoon kosher salt. Stir well to coat the potato in the spices.
  • Add 1 (28-ounce) can crushed tomatoes. Pour 1 (12-ounce) light lager beer into the can, then pour into the pot. Scrape up any browned bits stuck to the bottom of the pot with a wooden spoon. Bring just up to a boil. Add the beans and ground beef and any accumulated juices on the plate. Stir to combine and bring to a simmer.
  • Cover and simmer, reducing the heat as needed, until the sweet potatoes are tender, about 30 minutes. Meanwhile, prepare any toppings as needed.
  • Taste the chili and season with more adobo sauce or chopped chipotle peppers as needed. Serve topped with cheddar cheese, sour cream, cilantro, white onion, and corn chips as desired.

Notes

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Spicy Orange-Ginger Chicken

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Spicy Orange-Ginger Chicken

Ingredients

  • 1 1/4 cups orange juice (preferably fresh)

  • 1/4 cup low-sodium soy sauce

  • 3 tablespoons grated fresh ginger

  • 2 tablespoons minced fresh garlic

  • 2 tablespoons olive oil, divided

  • 2 tablespoons sriracha (or more to taste)

  • 1 1/2 tablespoons rice vinegar

  • 2 teaspoons light brown sugar

  • 2 teaspoons orange zest

  • 1/4 teaspoon ground white pepper

  • 1 1/4 pounds boneless, skinless chicken breasts, cut into thin strips

  • 1 tablespoon cornstarch

  • Brown rice, white rice or quinoa for serving

  • 1/4 cup sliced green onions

Directions

  • In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown sugar, orange zest, and pepper. Place chicken in a large ziploc bag; pour 1/3 cup marinade over chicken. Seal bag and marinate in refrigerator 1 hour.
  • Remove chicken from marinade; discard marinade. Heat large skillet or wok over high heat. Add remaining oil. In 2 batches, add chicken and cook each batch 5 to 6 minutes or until chicken is golden brown and has lost its pink color throughout, stirring frequently. Remove chicken from pan.
  • Reduce heat to medium-high; add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water; whisk into marinade, and boil 1 minute. Return chicken to skillet; cook 1 minute or until heated through. Serve over rice or quinoa, sprinkled with green onions.

Notes