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Category: Starches

Potato Cheddar Pierogis

Potato Cheddar Pierogis

Potato Cheddar Pierogis

½ pound Yukon gold potatoes, peeled and quartered

¼ C. shredded cheddar cheese

¼ C. plain Greek yogurt

2 T. unsalted butter, divided and softened

½ tsp. kosher salt

1 large egg, beaten with 1 tsp. water

32 round wonton wrappers, defrosted

1 T. olive oil

½ C. applesauce or sour cream, optional

 

Place potatoes in a medium heavy-bottomed saucepan. Add enough water to cover by 1-inch; bring to a boil over medium-high heat and cook for 15 minutes or until tender. Drain well. Mash potatoes in a medium bowl with cheese, yogurt, 1 T. butter and salt until smooth. Bring a large pot of water to a boil. Working with a few wonton wrappers at a time, fill with a heaping tsp. of potato mixture. Brush edges with egg wash and fold over to create a half moon shape. Press edges with a fork to seal tightly and repeat with remaining wrappers and filling. Cook in batches in boiling water for 2 minutes or until the pierogi floats. In a large skillet, heat remaining T. of butter and olive oil over medium high heat. Transfer half the cooked pierogis to the skillet and sauté 2 to 4 minutes or until golden on each side. Repeat with remaining pierogis and serve with a side of apple sauce and/or sour cream for dipping.

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

3 lbs russet potatoes peeled and quartered

3 garlic cloves peeled and smashed

1 cup low-sodium chicken

broth or water

1/2 cup half-and-half or whole milk

3 tbsp unsalted butter

1 tsp fine sea salt

ground black pepper

 

Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure. Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.

Charred Sweet Corn Fritters

Charred Sweet Corn Fritters

Charred Sweet Corn Fritters

3 T. unsalted butter

1 ear sweet corn, husk removed and washed

Vegetable oil

1 C. all-purpose flour

1/2 C. stone-ground cornmeal

3 T. sugar

1 tsp. baking powder

1/2 tsp. Old Bay

1 tsp. salt

1/2 C. plus 2 T. whole milk

3/4 C. shredded Monterey Jack (cheddar would work great, too!)

Buttermilk Ranch Dressing

 

In a small skillet over medium-low heat, melt the butter. Watching it carefully and stirring on occasion, continue cooking the butter as it transforms from yellow and foamy to golden brown with brown speckles throughout. Remove the pan from the heat and pour the brown butter in a ramekin. Cool the butter to room temperature. (This is a particularly important step because if you add warm butter to the cold milk, the butter will seize. If this happens, warm the milk and butter mixture until the butter remelts.) Rest the corn on the grate of your gas stove and turn the heat to medium. Char the corn on all sides, rotating it every 30 seconds or so. Cut the kernels off the cob and set them aside. Heat 4-inches of oil in a heavy-bottomed pot to 325 degrees F. In a medium bowl, combine the flour, cornmeal, sugar, baking powder, Old Bay and salt. In a measuring C. or small bowl, measure out the milk and the cooled melted butter; whisk until thoroughly combined. Add the milk mixture to the dry ingredients and mix until just combined. The mixture will be thick. Fold in the charred corn kernels and cheese. Using a 2-ounce ice cream scooper, drop scoops of batter into the hot oil. Cook the fritters for 3-4 minutes, flipping them at the 2 minute-mark, until they’re golden brown on both sides. Transfer them to a bed of paper towels to drain. Serve with honey or buttermilk dressing.

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

Smoked Gouda Black Pepper Biscuits with Spiral Sliced Ham

2 C. All Purpose Flour

1 T. Baking Powder

1/2 tsp. Baking Soda

1 tsp. salt

1 1/2 sticks, 6 ounces Unsalted Butter, cold

1 C. Specially Selected Smoked Gouda, grated

 

1/2 C. Whole Milk

1 large Cage Free Egg

 

1 large egg

1 T. milk, or 1 T. water

 

 

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. In a large bowl, mix together the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Using a box grater, grate the butter into the flour mixture. Transfer the bowl to the freezer while you gather the wet ingredients, about 5-7 minutes.  Measure out the milk and add the egg; whisk until combined. In a small bowl, make the egg wash, whisking together the egg and milk.  Grab the bowl out of the freezer, and gently break up the butter and combine with the flour, using your hands, until it resembles small peas. Add in the gouda cheese and toss to combine thoroughly. Add the buttermilk mixture all at once to the flour mixture. Mix until barely combined; and lightly knead the dough until it forms into one solid mass.

Sprinkle your kitchen counter with flour and dump the dough onto it. Press the dough into a 3/4-inch thickness. Form it into a rectangle and cut biscuits. You should end up with about 6 biscuits. Transfer them to the baking sheet. Brush the tops with egg wash and sprinkle with black pepper. Bake until fluffy and lightly golden brown, about 12 to 14 minutes.  To assemble the biscuit sandwiches, slice the biscuit in half. Smear one side with a bit of mustard, top with a slice of ham, add some glaze and add the other half of the biscuit. Repeat until you’ve built all of the biscuit sandwiches.

Cheddar Bread with Bacon and Sage

Cheddar Bread with Bacon and Sage

Cheddar Bread with Bacon and Sage

 

1 T. olive oil

4 slice thick cut bacon (sliced crosswise into ½‑inch strips)

1 ¼ C. all-purpose flour

1 T. baking powder

1 tsp. kosher salt

¼ tsp. cayenne pepper

3 ounce English white cheddar cheese (cut into ½‑inch dice)

1 large egg

1 C. whole milk (plus more if needed)

1 T. loosely packed minced fresh sage leaves

 

Set the oven rack in the center position and preheat oven to 400°F. Lightly grease a 3 C. loaf pan or ovenproof terrine mold. Line with parchment overhanging both long sides by about 2 inches. Grease the parchment and set aside. Place the oil and bacon into a 10 to 12-inch cast iron or heavy bottom non-stick skillet, cook over medium heat, stirring occasionally until crisp on the edges but still chewy, about 6 minutes. Drain on paper towels and set aside. In a large bowl whisk together flour, baking powder, salt and cayenne. Add cheese, bacon, egg, milk, and sage; stir with a wooden spoon until just combined. You may need up to an additional 2 T. milk to achieve a consistency that remains thick but falls from the spoon when tested. Spread the mixture into the prepared pan. It should come to the rim for best browning. Tap the pan a few times flatly on the counter to release any trapped air. Bake until slightly puffed and golden brown on top, about 30 minutes depending on size and shape of pan. A toothpick inserted in the center should come out very clean and nearly dry. Remove the bread from pan and allow it to cool at least 30 minutes before slicing. Serve alone, with butter or jam, or as the base for a savory appetizer. I suggest spicy, sautéed shrimp.  Try at breakfast with a poached egg.

Braised Fennel with Cannellini and Bacon

Braised Fennel with Cannellini and Bacon

Braised Fennel with Cannellini and Bacon

8 slice bacon, sliced cross wise into ½ pieces

1 medium fennel bulb, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 3 cups)

1 medium red onion, trimmed, halved lengthwise and cut crosswise into ¼‑inch-thick slices (about 2 cups)

1 can (15 ½ ounces) white beans

1 chicken broth

2 teaspoon coarsely chopped fresh oregano, plus whole leaves for garnish

¼ teaspoon red pepper flakes

coarse salt and freshly ground pepper

2 tablespoon red wine vinegar

1 tablespoon unsalted butter, softened

 

Heat a large heavy sauté pan over medium-high heat. Add the bacon pieces and cook until almost crisp. Using a slotted spoon transfer the bacon to a paper towel lined plate. Discard all but about 2 tablespoons of the bacon fat. Add fennel and onion to the same pan; cook, stirring occasionally, until tender and edges are brown, about 10 minutes.  Add beans, stock, chopped oregano, red pepper flakes, 1‑teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until liquid has reduced by about half, 3 to 4 minutes. Stir in vinegar and butter; remove from heat. Garnish with oregano leaves. Serve as a side dish or over toast as a rustic meal.

Lemon Roasted Potatoes

Lemon Roasted Potatoes

Lemon Roasted Potatoes

 

potatoes (cut into bite sized pieces)

olive oil

lemon (juice and zest)

oregano

salt and pepper

 

Toss the potatoes in the olive oil, lemon juice, oregano, salt and pepper. Bake the potatoes in a preheated 350F/180C oven until tender, about an hour.

Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash

Parmesan Roasted Acorn Squash

1 acorn squash, washed, cut in half, scooped and cut into 1/2 inch thick crescents

1 T. oil

1/4 tsp. thyme, finely chopped

1/4 tsp. salt

1/4 tsp. pepper

1/4 C. parmigiano reggiano (parmesan cheese), grated

 

Toss the acorn squash crescents in the oil, thyme, salt, and pepper, lay in a single layer in a greased baking sheet and sprinkle on the parmesan cheese. Roast in a preheated 400F/200C oven until the squash is tender and the cheese has melted, about 15-20 minutes.

 

Option: Use a garlic infused oil or add 1/4 tsp. garlic powder to the seasoning.

Option: Add lemon zest to the seasoning or hit the squash with a splash of lemon juice after roasting!

 

Yield: 8 servings

Calories: 51

Fat: 2g

Fiber: .8g

Raisin-Apple Stuffed Squash

Raisin-Apple Stuffed Squash

Raisin-Apple Stuffed Squash

1 acorn squash

21/2 T. maple syrup

2/3 C. cooked rice

1/2 tart apple; peeled, cored and diced

3/4 C. California golden raisins

2 tsp. chopped pecans

11/2 T. chopped onion

1 tsp. minced fresh parsley

1 tsp. melted butter

1/4 tsp. ground cinnamon

Maple syrup, as needed

 

Preheat oven to 375°F. Cut squash in half lengthwise and remove seeds. Set aside. In large bowl, mix maple syrup, rice, apple, raisins, pecans, onion, parsley, butter and cinnamon together well. Divide and spoon into cavity of squash, mounding as needed to use all the filling. Arrange on baking sheet and cover with foil. Bake 1 hour, or until tender. Drizzle with additional maple syrup. Divide and serve hot.

 

Yield: 6 servings

Calories 160

Fat: 1.5g

Fiber: 3g

Holiday Sage Dressing

Holiday Sage Dressing

Holiday Sage Dressing

2 loaves of bread, cubed

1 lb. of sweet sausage

1 tsp. of sage

2 chicken bouillon cubes

1/4 C. of Parmesan cheese

3 eggs

2 T. of parsley, chopped

1 small onion, chopped

2 sticks of celery, diced

Salt & pepper to taste

 

Put bread cubes in large bowl. Fry sausage and drain off excess grease. Dissolve bouillon cubes in 2 C. water. Add all ingredients to bread cubes and mix well. Stuff bird or spray a 9 x 13 inch baking dish with Pam. Fill with stuffing and bake at 350 degrees for about 1 hour.

Sourdough Bread, Fennel and Sweet Sausage Stuffing

Sourdough Bread, Fennel and Sweet Sausage Stuffing

Sourdough Bread, Fennel and Sweet Sausage Stuffing

1 1-lb. loaf sourdough bread, cut into 1/2- to 3/4-inch cubes (about 16 C.)

1 3/4 lb. sweet Italian sausages, casings removed

5 to 6 T. butter

2 1/2 fennel bulbs, chopped

1 1/4 lb. onions, chopped

1 T. fennel seeds

1 1/4 lb. firm but ripe Bosc pears, peeled, cored, cut into 1/2-inch pieces

2 large red bell peppers, chopped

2 tsp. dried thyme

2 tsp. dried marjoram

2 tsp. dried rubbed sage

3/4 C. dry white wine

3/4 C. (about) canned low-salt chicken broth

Chopped fennel fronds (optional)

 

Preheat oven to 400°F. Spread bread on 2 large rimmed baking sheets. Bake until just golden, stirring occasionally, about 10 minutes. Transfer to very large bowl. Cook Italian sausage in large pot over medium-high heat until browned, breaking up pieces with back of fork, about 12 minutes. Using slotted spoon, transfer to small bowl. Melt 4 T. butter in same large pot over medium-high heat. Add chopped fennel, onions and fennel seeds. Sauté until fennel and onions are tender and golden brown, about 15 minutes. Reduce heat to medium. Add pears, bell peppers and herbs. Sauté until pears and peppers are just tender, about 10 minutes. Add wine and boil until most liquid evaporates, stirring occasionally, about 4 minutes. (Toasted bread cubes, sausage and fennel mixture can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate sausage and fennel mixture.) Add sausage and fennel mixture to bread cubes. Season stuffing to taste with salt and pepper.

 

To bake stuffing in turkey:

Loosely fill main turkey cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 C., depending on amount of remaining stuffing). Generously butter glass or ceramic baking dish. Spoon remaining stuffing into dish and dot remaining stuffing with 1 T. butter before baking in dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover stuffing. Bake until top is just crisp and golden, about 15 minutes.

 

To bake all of stuffing in baking dish:

Preheat oven to 350°F. Generously butter 13x9x2-inch square glass or ceramic baking dish. Add enough broth to stuffing to moisten (about 3/4 C. to 1 1/2 C..) Transfer stuffing to prepared dish and dot stuffing with 2 T. butter before baking. Cover with buttered foil, buttered side down; bake until heated through, about 30 minutes. Uncover and bake until top is crisp and golden, about 20 minutes longer. Top with fennel fronds, if desired, and serve.

Roasted Butternut Squash

Roasted Butternut Squash

Roasted Butternut Squash

1 large Butternut Squash 2 1/2 pounds or 8 cups, cubed

2 T. olive oil

6 cloves garlic minced

1 T. dried Italian seasoning

Salt + Pepper to taste

1/2 C. toasted pine nuts

Fresh chopped parsley and rosemary to garnish, optional

 

Preheat oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone mat. Set aside. Peel, seed and chop butternut squash into small cubes of approximately equal size (total amount should equal approximately 8 cups). Transfer butternut squash, olive oil, minced garlic, Italian seasoning, and salt and pepper to a large mixing bowl. Toss well to combine. Arrange the butternut squash on the prepared baking sheet spread in single layer. Bake at 400 degrees F for approximately 20-25 minutes, or until fork tender and browning around the edges. Remove the squash from the oven and transfer to a large serving dish. Sprinkle with the toasted pine nuts and fresh chopped herbs, if desired.

Traditional Stuffing

Traditional Stuffing

Traditional Stuffing

 

1 pound Italian loaf (or French loaf), cut into 1 inch cubes

1/2 C. (1 stick) butter

1 C. onion, diced

1 C. celery, diced

2 T. sage, chopped

2 T. parsley, chopped

1 T. rosemary, chopped

1 T. thyme, chopped

salt and pepper to taste

2 eggs, lightly beaten

2 C. chicken broth

 

Spread the bread cubes in a single layer on a baking sheet and bake in a preheated 200F/90C until dried out, about 20 minutes. Meanwhile, melt the butter in a large pan over medium heat, add the onions and celery and cook until tender, about 10 minutes. Add the sage and cook until fragrant, about a minute, before removing from heat. Mix the parsley, rosemary and thyme into the cooked veggies and season with salt and pepper to taste. Mix the egg into the broth before mixing into the veggies and gently tossing with the bread cubes. Place the mixture into a greased baking dish and bake in a preheated 350F/180C oven until lightly golden brown on top, about 40 minutes. Tip: Bake the bread to dry it out a day ahead and leave it out overnight.

 

Option: Add 1 T. garlic to the pan along with the sage.

Option: Replace the fresh herbs with dried herbs using 1 tsp. dried herb in place of 1 T. of fresh.

Option: Replace the fresh herbs with 2 T. dried poultry seasoning.

Option: Add a diced apple to the pan along with the onions and celery!

Option: Add a diced pear to the pan along with the onions and celery!

Option: Add 1 C. diced fennel to the pan along with the onions and celery!

Option: Add 8 ounces diced mushrooms to the pan along with the onions and celery!

Option: Add cooked wild rice!

Option: Add 4 ounces cooked and crumbled Italian sausage!

Option: Add 4 ounces cooked diced chorizo!

Option: Add 4 ounces cooked diced andouille!

Option: Add 4 ounces cooked and crumbled bacon or pancetta!

Option: Add chopped chestnuts!

Option: Add chopped walnuts!

Option: Add raisins!

Option: Add dried cranberries!

Everyday Bread Dough

Everyday Bread Dough

Everyday Bread Dough

1 C. warm whole milk

1 packet instant dry yeast

1 tsp. honey

2 large eggs, beaten

4 tsp. salted butter, melted

3 1/2 to 4 C. all-purpose flour

1/2 teaspoon kosher salt

 

In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, yeast, honey, eggs, butter, 31/2 C. of flour, and the salt. Beat until the flour is completely incorporated, 4 to 5 minutes. If the dough seems sticky, add the remaining V2 C. of flour. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour. 3. At this point, the dough can be used as directed within any recipe of your choice.

7 Minute Crock Pot Bread

7 Minute Crock Pot Bread

7 Minute Crock Pot Bread

1 pkg. active dry yeast or instant yeast

1 T. honey

1 C. warm water

2 3/4 C. all-purpose white flour

1 T. white sugar

1 tsp. salt

2 T. olive oil

 

Parchment paper

3 paper towels

 

Mix together warm (not hot) water, yeast, and honey, and let sit for a minute for yeast to foam. Stir together flour, sugar, salt, and then mix with yeast mixture and olive oil.  Stir together with a wooden spoon. Knead for 5 minutes, either by hand or with a stand mixer and hook attachment. Do not short cut this time. Check the dough, it should be elastic, and not stick to your hands too much, and should form a nice ball. If this does not happen, knead a little longer until it reaches this stage. Line a crock pot with parchment and place ball of dough in center. Put paper towels over the top, and put the lid, very slightly ajar over that, this will help absorb some of the moisture so the top of your bread is not mushy and wet while the bottom is crispy and hard. Cook on high for an hour and a half, or until bottom is browned (You can just lift it out with the parchment to check how brown the bottom is) Remove from crock pot, put on a baking tray, and into a preheated oven set to broil on high. Broil 2-3 minutes or until you reach the desired golden brown.

Cacio e Pepe Mashed Potatoes

Cacio e Pepe Mashed Potatoes

Cacio e Pepe Mashed Potatoes

1 T. black peppercorns

5 pounds yukon gold potatoes

1/2 C. unsalted butter, cut into cubes, at room temperature

1 C. Pecorino Romano, divided

Kosher salt

1/2 C. buttermilk, shaken

1/4 C. heavy cream

 

In a small saucepan, set over medium heat, add the peppercorns. Toast for about 2 to 3 minutes, until fragrant. Pour the peppercorns into mortar and pestle. Alternatively, you could add it to a spice grinder or pepper grinder. Mash up the peppercorns until all crushed. Set aside. To Make the Potatoes: In a 4-quart Dutch Oven, fill it up about 3/4 of the way with cold water. Peel the potatoes and place them in the Dutch Oven and set it over medium-high heat. Bring the potatoes to a boil and then bring down the heat to medium-low. This should keep them at a nice, steady simmer. Cook until very soft, about 35 minutes. Give them a taste and make sure they’re VERY soft. Pour the potatoes into a colander and immediately run them under cool water. Then immediately run the potatoes through a ricer, in batches, into the Dutch Oven. Repeat this step until you’ve worked your way through all of the potatoes.

 

In the pot with the mashed potatoes, pour in the buttermilk, softened butter, half of the ground up pepper, a few pinches of salt and heavy cream; mix it all together until smooth. Give it a taste and adjust the salt and cheese according to taste. I added about 2 tsp. of salt in total. To Serve: Melt 2 T. of butter in a small saucepan. Make some swoops in the tops of the potatoes. Pour the melted butter on top and then add a few pinches of freshly ground pepper and the remaining 1/4 C. of Pecorino Romano.

 

To Make Ahead & Reheat:  Make the recipe straight through and then allow to come to room temperature. Store in an air-tight container in the fridge up to 2 days ahead. When you’re ready to serve: Add a few T. of heavy cream to the bottom of a medium-sized pot and place it over medium-low heat. Add the cold potatoes and cover the pot. Cook for 1 to 2 minutes and then stir them. Cover the pot again and allow to warm up for about 3 to 4 minutes. Repeat until the potatoes are warm.

Herbed Barley and Lentils

Herbed Barley and Lentils

Herbed Barley and Lentils

1/2 C. chopped onions

2 cloves garlic, chopped

3 C. coconut water or water blended with a date

1 C. hulled barley*

1/4 C. lentils

1/2 tsp. Italian seasoning

1 T. chopped fresh dill or 1 tsp. dried

1 T. finely chopped fresh chives or 1 tsp. dried

2 T. finely chopped fresh basil or 1/2 tsp. dried

 

In a large saucepan, sauté onions and garlic in a small amount of coconut water, about 5 minutes or until soft. Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer until barley and lentils are tender and water is absorbed (about 1 hour). * Hulled barley is barley that has been minimally processed to remove only the tough inedible outer hull. Do not use pearled barley; it receives additional processing and has a lower nutritional value.

 

Yield: 4 servings

Calories: 216

Fat: 1.2g

Fiber: 12.1g

Carbs: 43g

Cheesy Biscuits

Cheesy Biscuits

Cheesy Biscuits

These use coconut flour, so they are chewy and dense.

1/2 C. almond meal, hempseed meal or another nut meal

3 eggs

4 T. butter, melted

a good grind or two of salt

generous shake of chili flakes or paprika

2 C. grated Cheddar cheese

½ – 3/4 C. coconut flour, sifted

chopped cherry tomatoes and basil leaves, to serve

 

Preheat the oven to 4000 F and line a baking pan with parchment paper. Blend the almond meal, eggs, butter, salt, chili flakes and cheese. Add 1/2 C. of the coconut flour and knead the dough until moist and the consistency of Play-Doh. Add a little more flour if necessary. If the dough seems too dry, add another egg, extra melted butter or a little coconut water. Form the dough into walnut-sized balls and put on the pan. Flatten each ball until V2 in. thick (or less if you want thin crackers). Bake for 15 minutes, until golden and crisp, turning once. Serve with chopped cherry tomatoes and basil leaves.

Fresh Pasta with Lemon Cream

Fresh Pasta with Lemon Cream

Fresh Pasta with Lemon Cream

15 oz. low fat ricotta cheese

dash salt

1 tsp. grated lemon rind

1 tsp. nutmeg (I used only 1/2 tsp)

4 C. cooked pasta

 

Empty ricotta into blender or food processor, using the steel blade. Add salt. Process until all graininess disappears and ricotta has the texture of thick whipped cream. Flavor the mixture with lemon peel and nutmeg. Store in refrigerator. Drain the hot cooked pasta, then immediately return it to the saucepan it was cooked in.  Add the whipped ricotta. Toss until pasta is well coated with sauce. Can garnish with parmesan, fresh parsley or a few thin slices of pitted black olives

Pan Bread

Pan Bread

Pan Bread

2 C. warm water

1 T. sugar or honey

1 T. yeast

4 C. flour

2 tsp. salt

melted butter

 

In a bowl dissolve sugar and yeast in warm water. Let it sit for a few minutes. Stir in flour and salt. Dough will still be sticky. Place in a greased bowl, cover and let rise until double in size. Grease a cookie sheet/jelly roll pan. Spread dough flat onto sheet with palm of hand. Put melted butter on top. (can also sprinkle Garlic Parmesan blend, herbs, or sesame seeds on top) Cover with waxed paper and let rise again. Bake 400 degrees for about 20 minutes. Cut into squares.

Three-Cheese Baked Macaroni

Three-Cheese Baked Macaroni

Three-Cheese Baked Macaroni

8 oz. multi-grain elbow macaroni

3 slices bacon, cut crosswise into 1/2″ thick pieces

3 garlic cloves, minced

3 large eggs

12 oz. canned evaporated milk

1/2 tsp. salt

1/4 tsp. cayenne pepper

pinch fresh grated nutmeg

6 oz. (about 1 1/2 cup) shredded sharp white cheddar

2 oz. (about 1/2 cup) shredded Monterey Jack cheese

1 1/2 oz. (about 1/3 to 1/2 cup) fresh grated Parmesan cheese

 

Preheat oven to 475 degrees. In a large pot of boiling, salted water, stir in pasta and cook a couple minutes short of al dente, about 6 to 8 minutes depending on brand. Drain well and set aside. Meanwhile, in a medium skillet, add bacon and place over medium heat. Cook, stirring often, until the bacon is crisp, about 8 to 10 minutes. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Stir in garlic and cook until fragrant, about 30 seconds. Transfer bacon mixture using a slotted spoon to a paper-towel lined plate. In a large bowl, whisk together eggs and evaporated milk. Add 1/2 tsp. salt, cayenne, nutmeg, cheeses and two to three tsp. bacon fat, if desired. Stir in cooked pasta and the cooked bacon and garlic mixture. Scoop mixture into an 8″ or 9″ baking dish coated with nonstick spray, spreading smooth with an off-set spatula. Place dish into the oven and bake until the sauce is bubbling at edges, about 10 to 12 minutes. Remove and place on a wire rack to cool for 10 to 15 minutes before serving.

Instant Pot Proofed, No Knead Bread

Instant Pot Proofed, No Knead Bread

Instant Pot Proofed, No Knead Bread

2 C. all-purpose flour

1 C. white whole wheat flour, or regular whole wheat flour

2 teaspoons kosher salt, not regular table salt

1/2 teaspoon yeast, I use fast rise yeast

1 1/2 C. lukewarm water

 

Whisk together flours, salt, and yeast in a bowl (one that will fit on the trivet in your instant pot, 1 1 ½ qt. glass pyrex bowl). Stir in water until dough comes together in a shaggy mass. Don’t stir it too much! Cover the bowl with plastic wrap and place in your Instant Pot on the trivet set down inside. Set Instant Pot to the “yogurt” setting (about 3.5 hours). When the time is up, place a Dutch oven (or similar oven-proof pot) in your oven and set to 450 degrees. Turn dough out of bowl onto a well-floured surface. It will be very sticky, and you may need a spatula to scrape all of the dough from the bowl. Form dough into a ball with floured hands. Loosely cover the dough ball with plastic wrap while your oven preheats. When the oven reaches 450 degrees, carefully remove the pot from the oven, place a small piece of parchment paper on the bottom of the pot, and set the dough on top of the paper. Cover and bake for 30 minutes. Remove the off the lid and bake an additional 7-15 minutes or until golden brown.

Mashed White Beans with Spinach and Olives

Mashed White Beans with Spinach and Olives

Mashed White Beans with Spinach and Olives

 

1 T. olive oil

1 medium onion (diced)

4 cloves garlic (chopped)

1/2 tsp. red pepper flakes

1 C. vegetable broth (or chicken broth)

2 (15 ounce) cans white beans (drained and rinsed) (or 3 C. cooked beans, from 1 C. dry)

4 sprigs thyme (or 1/2 tsp. dry)

2 sprigs rosemary (or 1/2 tsp. dry)

2 sprigs oregano (or 1/2 tsp. dry)

1 bay leaf

salt and pepper to taste

1/2 C. vegetable broth (or chicken broth)

1/4 C. kalamata olives (pitted and coarsely chopped)

1 (8 ounce) package fresh spinach (rinsed and coarsely chopped)

1/2 lemon (juice)

 

Heat the oil in a pan. Add the onion and sauté until lightly golden brown, about 10-12 minutes. Add the garlic and pepper flakes and sauté until fragrant, about a minute. Add the broth, beans, herbs, salt and pepper and simmer. covered, until the beans start to break down, about 20 minutes. Remove the herbs and mash half of the beans. Add as much broth as needed to get the beans to your desired consistency.

Mix in the olives and the spinach. Cook until the spinach just wilts, remove from heat and hit it with a splash of lemon juice

ABM Picnic Pumpernickel Bread

ABM Picnic Pumpernickel Bread

ABM Picnic Pumpernickel Bread

 

1 1/8 C. warm water

1 1/2 T. vegetable oil

1/3 C. molasses

3 T. cocoa

1 T. caraway seed (optional)

1 1/2 tsp. salt

1 1/2 C. bread flour

1 C. rye flour

1 C. whole wheat flour

1 1/2 T. vital wheat gluten (optional)

2 1/2 tsp. bread machine yeast

 

Directions In the bread machine pan, place all the ingredients in the order recommended by the manufacturer.  Set the Basic cycle and press Start.

 

Yield: 12 servings

Calories: 181

Fat: 2.6g

Carb: 34.8

Fiber:

Caramelized Fennel on Herbed Polenta

Caramelized Fennel on Herbed Polenta

Caramelized Fennel on Herbed Polenta

2 to 3 cups / 450 to 675 ml vegetable broth or water, as needed

1/2 cup / 85 g organic, non-GMO polenta

fine sea salt

1 large fennel bulb

knob of ghee or clarified butter

2 tablespoons raw fennel seeds

1/2 tablespoon pure maple syrup, or to taste

1/4 cup / 5g chopped mixed herbs, such as dill, chives, parsley

1/4 cup / 27 g grated Pecorino Romano cheese

cold-pressed olive oil

herb flowers for garnish

 

Heat the vegetable broth in a large saucepan until simmering. Slowly pour in the polenta in a steady stream, whisking all the while to prevent clumping. Add a few pinches of salt. Stir constantly for a couple minutes; then reduce the heat and simmer, stirring every 5 minutes or so, for 30 to 45 minutes (read the label on your polenta for cooking time approximations). If the polenta becomes too thick, add more broth or water and whisk until smooth The polenta is cooked when you rub a small amount of it between your fingers and it is no longer gritty, but instead creamy and smooth. While the polenta is cooking, cut the fennel bulb into thin vertical slices (from the top to the base). Heat the ghee in a large skillet on medium-high heat. Working in batches, add the fennel slices to the skillet, making sure that they all come into contact with the surface of the skillet (not overlapping). Sprinkle with sea salt. Do not stir or move the fennel until it is golden on the bottom, 5 to 7 minutes. When all the pieces have browned, flip them onto the uncooked sides. When the underside has also browned, add a sprinkling of fennel seeds and the maple syrup, and let cook for 1 minute. Toss to coat, transfer the fennel to a plate. Season with more salt if needed. Add the chopped herbs and grated cheese to the polenta and give it a final stir. Whisk in a little more broth or water if necessary. To serve, scoop a portion of polenta onto a plate, then arrange the caramelized fennel on top. Add a drizzle of olive oil. Garnish with herb flowers if available.

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

LTS Crunchy Asian Noodle Salad with Peanut Dressing

This tangle of noodles with a peanut dressing upgrade tastes great. If you like more heat, add another 1/4 tsp. red pepper flakes. If you don’t like heat, leave it out.

 

1/2 C. peanut butter

3 T. tamari or other soy sauce

2 T. rice wine vinegar

1/2 tsp. light brown sugar

1/4 tsp. red pepper flakes, or to taste

1/8 tsp. garlic powder

1/2 C. water

8 oz. rice vermicelli or ramen noodles

1 T. toasted sesame oil

1 (8-oz.) can Carrots, drained (You can use a shredded fresh carrot if you have some in your root cellar)

1 (8-oz.) can Straw Mushrooms, drained (sub 2/3 C. peas, if they are available)

1 (8-oz.) can water chestnuts, drained

1/4 C. dry-roasted peanuts

 

In a bowl, combine the peanut butter, tamari, vinegar, red pepper flakes, and garlic powder, stirring to blend well. Add the water, stirring until smooth. Set aside. Soak the noodles in enough boiling water to cover until softened (if using rice noodles), otherwise cook according to package directions.. Drain and transfer to a large bowl. Toss with sesame oil to coat. Add the carrots, mushrooms, water chestnuts, and peanuts to the bowl with the noodles. Add the reserved peanut sauce, tossing gently to combine.

 

Pantry Friendly Brown Rice Fritters

Pantry Friendly Brown Rice Fritters

 

2 C. cooked brown rice

1/2 C. grated Parmesan

1 egg

1/2 tsp. salt

A couple of grinds of black pepper

1/2 C. flour

1/4 C. vegetable oil

 

Combine rice, cheese, egg, salt, and pepper. Form into patties and place in refrigerator to chill. When ready to cook, dredge each patty in flour and cook in pre-heated oil, turning once to brown, three to four minutes per side.

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

Pantry Friendly Garlic, Anchovy, and Olive Spaghetti

3 to 6 cloves garlic

1 (12-ounce) can black olives

1/4 cup extra-virgin olive oil

Pinch red pepper flakes

1 pound dried spaghetti

1 (2-ounce) tin anchovy fillets in oil

Kosher salt

Freshly ground black pepper

red chili flakes, optional

Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, finely chop 3 to 6 garlic cloves. Drain 1 (12-ounce) can black olives, then cut each olive in half crosswise. Heat 1/4 cup extra-virgin olive oil in a small saucepan over low heat for a few minutes. Add the garlic and a pinch red pepper flakes and cook, stirring often, until the garlic starts to soften, 7 to 10 minutes. Add 1 pound dried spaghetti to the boiling water and cook according to package directions. Meanwhile, add the fillets from a (2-ounce) tin anchovy fillets in oil and some of their oil to the garlic mixture, stir to break the fillets up so they eventually melt into the oil. Cook for 2 to 3 minutes. Add the olives cook for 5 minutes more to warm through. When the spaghetti is ready, drain and return it to the pot. Pour in the olive oil mixture and use tongs to thoroughly toss and incorporate the flavors. Taste and season with salt and pepper as needed. Serve warm.

Pantry Friendly Caramelized Canned Potatoes

Pantry Friendly Caramelized Canned Potatoes

Pantry Friendly Caramelized Canned Potatoes

1 (16 ounce) can small potatoes

2 tsp. butter

1⁄2 C. brown sugar

 

Drain your potatoes well. Melt butter in a skillet. Stir in the brown sugar and heat, stirring until it bubbles. Wait until it turns brown and starts to caramelize. Add potatoes and cook 3-5 minutes (until heated through), stirring constantly.

LTS Bread Sticks

LTS Bread Sticks

LTS Bread Sticks

 

3 ½ C. Flour, Divided

2 T. Sugar

1 tsp. Salt

1 T. Yeast

1 1.2 C. Hot Water

Shortening for greasing pan

Toppings, optional – seeds, parmesan cheese, garlic salt, etc.

 

Add sugar, salt, and yeast to 2 cups flour and toss.  Stir in 1 ½ C. hot water.  Slowly add 1 ½ C. more flour.  Knead 10 minutes.  Allow to rise until double.  Roll into rectangle, cut in 1 inch strips.  Twist and place on greased baking sheet.

Canning Navy Beans (Easy Method)

Canning Navy Beans (Easy Method)

Canning Navy Beans (Easy Method)

1 1⁄2 cups dried navy beans

1⁄2 teaspoon salt (optional)

 

Put 1 1/2 Cups Dry Navy Beans in each quart jar. Add salt as desired. Fill Jar with boiling water to 1 inch from the top. Put on lids and rings. Place in canner with hot water. Pressure can at 10 lb. pressure for 20 minutes. Beans will continue to soften when you use them in either your soup or for baked beans.

Canning Baked Beans

Canning Baked Beans

Canning Baked Beans

8 pints

 

2 lb. dried navy beans

1⁄2 lb bacon

1 -3 large onion

2⁄3 cup brown sugar, packed

4 teaspoons salt

2 teaspoons mustard powder

1 cup orange juice (optional)

2⁄3 cup molasses (I use Grandma’s molasses which has a higher concentration of sugar)

 

Soak beans in 3 quarts of water, (make sure they are covered!) for 12-18 hours. Drain but do not rinse. Return beans to pot and cover with 3 quarts of fresh water. Bring to a boil over high heat. Reduce the heat; cover and simmer until the bean skins begin to split. Drain the beans, reserve the liquid. Transfer the beans to a 4-quart or larger covered baking dish. Chop the bacon and onions. Add them to the beans. Combine the brown sugar, salt, mustard, and molasses in a large mixing bowl. Add 4 cups of the reserved bean liquid (or 1 cup orange juice and 3 cups water). Pour the sauce mixture over the beans. Don’t stir! Cover the beans and bake them in a preheated 350-degree oven for 3 to 3.5 hours. The consistency should be like a thick soup. Adds more liquid if the beans become too dry. While the beans are baking, prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. Ladle the hot beans into your prepared jars, leaving a 1-inch headspace. Release any air bubbles with a nonreactive tool, adding more beans as necessary to maintain the proper headspace. Wipe the jar rims; seal the jars with the lids and caps, hand tightening the bands. Process your filled jars in a pressure canner at 10 pounds pressure for 1 hr 20minutes (pints) or 1 hr 35minutes (quarts). After the pressure in the canner has returned to 0, wait an additional 10 minutes, and then carefully open the canner lid. Remove the hot jars with a jar lifter. Place them on a clean kitchen towel away from drafts. After the jars cool completely, test the seals. For added safety, boil the contents for 15 minutes before tasting or eating. (If you follow accurate canning protocol, that should not be necessary!). It takes a big pot to make this so if you want to double it, prepare two separate pots. My canner only holds 5 quarts so it can only hold a single batch anyways.

Canning Cuban Black Beans

Canning Cuban Black Beans

Canning Cuban Black Beans

2 lb. dried black beans

2 cups onions, chopped

1 cup bell pepper, chopped

6 teaspoons garlic, chopped

1 1⁄2 tablespoons salt

1 1⁄2 tablespoons ground cumin

1 tablespoon oregano

1⁄4 cup cider vinegar

1⁄2 lb salt pork

 

Sort dry beans. Soak overnight in water. Drain beans, add new water covering by 2″, and bring to a boil. When boiling begins, remove from heat and set aside. Sauté onion, pepper, and garlic in olive oil until onion is glassy. Add remaining spices, salt and vinegar to the sauté pot. Sterilize 8-pint Mason Jars. Add 1/4 cup of sauté mixture to each jar. Chop Salt pork into small pieces and divide into eight “piles”. Put one “pile” of salt pork into each jar. Add 1 slightly heaping cup of black beans to each jar. This should leave about 1 1/2″ headspace in jar. Do not overfill with beans. They expand a lot during processing. Overfilling will cause jars to leak in canner. Top off each jar with bean juice, leaving 3/4″ headspace. Put of lids and process 1 hour 5 minutes at 10 psi. After processing, remove from heat and allow canner to return to ambient pressure of its own accord. Remove and cool jars. Needs to age a month or so to blend flavors. When serving, it is normal to add a bit of water, since water boils out during processing. Serve ladled over rice and add a dollop of sour cream.

LTS Whole Grain Bread with Barley Flour

LTS Whole Grain Bread with Barley Flour

LTS Whole Grain Bread with Barley Flour

Good, heavy, dense bread for open face sandwiches and fancy toast.

1 teaspoon active dry yeast

1 1/2 cups warm water

2 tablespoons honey

1 1/2 teaspoons salt

1 1/2 cups barley flour

2 to 4 cups whole wheat flour, divided

1 tablespoon shortening,, melted (butter is better flavor, if it’s on hand)

In a small bowl, dissolve the active dry yeast in the warm water and set aside for 10 to 15 minutes, or until foamy. Stir in the honey and salt until incorporated. Using a standing mixer fitted with a dough hook, combine the barley flour, 2 cups of the whole wheat flour, yeast mixture, and the butter for 5 to 6 minutes on medium slow, or until all the flour is incorporated. Remove the dough from the mixer and put it on a well-floured (with whole wheat flour) work surface. Knead for 5 to 8 minutes, until the dough is elastic and smooth. Add as much whole wheat flour as necessary, but don’t incorporate more than another 2 cups here. The dough will be tacky to the touch. Place the dough in a large bowl, cover with plastic wrap or a damp dish towel, and set in a warm spot until it doubles in size, usually about 2 to 4 hours. Punch down the dough and place it in a loaf pan (approximately 9 inches by 5 inches). Cover with plastic wrap or a damp dish towel and let the dough rise a second time, until it hits the top of the pan, usually another 1 to 2 hours. (If you do not have a loaf pan, free-form a batard-shaped loaf, put it on a sheet pan, and cover as directed.) Preheat the oven to 350 degrees F. Place the loaf pan on the center rack and bake for about 40 to 50 minutes, or until the bread browns lightly. The loaf should fall easily from the pan when tapped and sound hollow when you knock on the bottom. Cool slightly before serving.  PANTRY NOTE: When possible, store baked whole grain bread in a plastic bag in your fridge, where it will keep for about two weeks. If the bread turns stale, slice it thin and bake for 7 to 10 minutes at 350 degrees for a crispy homemade crostini. You can also store baked bread in a plastic bag in the freezer, where it will keep for two to three months.

Winter Squash Gratin

Winter Squash Gratin

Winter Squash Gratin

Winter Squash, such as Butternut or Acorn

2 T. extra virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 T. minced fresh parsley

1 tsp. minced fresh sage

3 eggs

1/2 C. low-fat milk

2 ounces Gruyère cheese, grated (1/2 C.)

Salt and freshly ground pepper to taste

1 ounce Parmesan cheese, grated (1/4 C.)

 

Preheat the oven to 425ºF. Cover a baking sheet with foil and brush lightly with olive oil. Cut the squash in half, scoop out the seeds and stringy membranes, brush the cut sides with olive oil and lay cut side down on the foil-covered baking sheet. Bake 40 minutes, or until soft enough to pierce easily with a knife. Remove from the heat and allow to cool, then peel and either mash with a fork, puree in a food processor fitted with the steel blade, or finely dice. You should have about 2 C. of pureed or finely diced squash. Turn the oven down to 375ºF and oil a 2-quart gratin or baking dish with olive oil. Heat the remaining oil over medium heat in a medium heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the parsley and sage, and squash, and remove from the heat. Season to taste with salt and pepper. Beat the eggs in a large bowl and whisk in the milk. Add 1/2 tsp. salt and freshly ground pepper to taste. Stir in the squash mixture and the Gruyère. Taste and adjust seasonings. Scrape into the prepared baking dish and sprinkle the Parmesan over the top. Bake 30 to 40 minutes, until lightly browned on the top and sizzling. Serve hot, warm, or room temperature.

Home-Style Butterbeans

Home-Style Butterbeans

Home-Style Butterbeans

5 bacon slices, diced

1 small onion, minced

1/2 cup firmly packed brown sugar

1 (16-oz.) package frozen butterbeans

1/4 cup butter

2 teaspoons salt

1 teaspoon cracked pepper

 

Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper. Home-Style Lima Beans: Substitute 1 (16-oz.) package frozen baby lima beans for butterbeans. Proceed with recipe as directed.

Parsnip and Thyme Bread

Parsnip and Thyme Bread

Parsnip and Thyme Bread

1 tablespoon canola or sunflower oil

1 large onion, sliced

1 C. plus 2 tablespoons self-rising flour

1/2 teaspoon sea salt

1 teaspoon fresh thyme leaves

1/4 C. grated Parmesan, hard goat cheese, or sharp Cheddar

1 C. grated parsnip

Freshly ground black pepper

1 egg, lightly beaten

2 to 3 tablespoons whole milk

 

Preheat the oven to 35O°F. Heat the oil in a frying pan, add the onion, and cook gently for about 10 minutes, stirring occasionally, until soft and lightly colored. Remove from the heat and cool slightly.

In a large bowl, mix the flour, salt, thyme, cheese, grated parsnip, and some pepper. Add the onion, followed by the egg and 2 tablespoons of milk, then mix to form a soft dough, adding the extra milk if needed. Don’t overwork the dough; just bring it together with a little light kneading. Shape into a round and place on an oiled baking sheet. Bake for 40 to 45 minutes, until the loaf is golden and makes a hollow sound when tapped on the bottom. Let cool for a few minutes on a wire rack, then slice and serve while still warm.

Instant Pot Dump and Start Alfredo

Instant Pot Dump and Start Alfredo

Instant Pot Dump and Start Alfredo

 

1 1/2 cups chicken broth

1 1/2 cups heavy cream

1 tsp minced garlic dried

salt and pepper to taste

1/2 lb dry linguine noodles broken in half

3/4-1 cup parmesan cheese shredded

 

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, that’s okay. Set your Instant Pot to Manual for 6 minutes (I like my noodles with a little bite to them, if you like yours softer I’d recommend cooking for a minute or two longer) and then let it naturally release its pressure for an additional 6 minutes then quick release. Let the noodles and sauce sit for a minute or so. This is very important. Your cheese will not melt into the sauce if it doesn’t cool for a minute or two. Gradually stir in the parmesan cheese. It’s ready to eat, Enjoy!

Dump and Start Instant Pot Creamy Ziti

Dump and Start Instant Pot Creamy Ziti

Dump and Start Instant Pot Creamy Ziti

1 1/2 cup chicken broth

1  cup heavy cream

1 tsp minced garlic dried

salt and pepper to taste

8 oz dry ziti pasta

1 cup red pasta sauce

1 cup parmesan cheese shredded

1/2 cup mozzarella cheese shredded

 

Add the broth, cream, garlic, salt, pepper and noodles to the instant pot in that order. DO NOT STIR, but make sure all noodles are covered. If you need to move some noodles around, that’s okay. Set your Instant Pot to Manual for 6 minutes. Let it naturally release its pressure for an additional 6 minutes then quick release. Add the red pasta sauce to the Instant Pot and give it a stir. SLOWLY add in the cheese while stirring. The cheese will melt and thicken the sauce. The sauce will also thicken as it cools.

Enjoy! Recipe Notes:  This is a very saucy dish- If you like yours with less sauce, just cut back on the red pasta sauce at the end.

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

Palermo Pasta with Anchovies, Raisins, and Pine Nuts

2 cloves garlic, thinly sliced

3 Tablespoons olive oil

¼ cup pine nuts

¼ raisins

3 Tablespoons tomato purée

2 ounces red wine

6 salt-packed anchovy fillets (or 8 from an oil tin)

½ pound dried pasta (in this case you really do want to splurge on a “fancier” pasta but the type is less important – margarita, bucatini, spaghetti, fettuccine all work well)

homemade breadcrumbs

 

Heat oil in large, deep skillet over medium-low heat. Fry garlic slowly. Once garlic is golden brown, add raisins, pine nuts, and anchovies. Continue frying, stirring regularly, for 2 minutes. Add tomato purée and wine and stir well until combined. Meanwhile, cook the pasta until al dente. Try to time it so the pasta is done at about the same time as the sauce. (Serious Italian cooks tell you that rinsing pasta in cold water ruins it, but I’ve been known to do it quite frequently. I’m working on my timing.) Add the pasta to the sauce and stir until incorporated. Serve garnished with breadcrumbs (they’re missing in the picture below, but the crunch they add is really essential!).