It’s no secret that the majority of our recipes here count as “treat” food. The dishes are mostly meant to be served to a crowd for special occasions or diet “cheat” days. That being said, some of the things that are fresh and delicious also happen to be surprisingly healthy.
Kale, however, still has to catch me in just the right mood to enjoy it. I keep trying it, despite that. This quiche was better than I expected, but I still had to be up for the kale portion. I figured that perhaps making it simpler would help. Maybe. Possibly.
That’s where sauteing it came into the picture. Frankly, this recipe tasted great, but was still kale. I enjoyed it, but still have to be in the right mood. If you’re a reluctant kale eater and are up for some of the lovely green stuff, this version is quick, easy, and relatively tasty.
If you’re in the same boat, let us know what kale recipes have worked well for you in the comments! I’m always looking for suggestions. 🙂
Ever since this last autumn Adam and Brandie have been saving the butternut squashes that they’ve received in their veggie box deliveries with the intent that we would make something together with them.
It wasn’t until this Friday though, when we were faced with having to use SIX butternut squash, that we did anything at all.
I had been desperately craving butternut squash ravioli, but really didn’t want to make the pasta, so Cat suggested a lasagna.
It was genius!
And with our amazingly delicious lasagna Adam and Brandie made a butternut squash risotto, and I made a butternut squash soup.
It was perfection, and at the end of the day, there were no more squash.
When we had our pasta inception Ravioli Lasagna night, I knew that the dinner needed a little green to round things out.
I had been planning on making my Pepper Roasted Asparagus, but as soon as I was ready to get my asparagus in the pan I realized we were 100% out of olive oil! Or really, any kind of oil that would be acceptable for roasting vegetables.
Being the culinary genius that I am I decided the best approach was to fry up a couple pieces of bacon, and then pan fry the asparagus in the resulting fat.
It was a good approach. One that I highly recommend.
Place the warm milk in the bowl of a stand mixer and sprinkle the yeast over the top and let sit for a few minutes until it starts of foam.
On a low speed, mix in the butter, eggs, sugar, vanilla, lemon zest, spices and ½ cup of the flour.
Using a dough hook, slowly mix in the rest of the flower and then allow to mix that low speed for five minutes.
Cover the bowl with saran wrap and place in the fridge to rise for one hour.
While the dough is rising, mix the zest and the sugar for the filling together in a separate bowl until incorporated. Using a hand mixer beat in the butter until smooth and creamy. Mix in the spices until incorporated, and then slowly mix in the juice until smooth.
Cover the bowl with saran wrap and place in the fridge to rest for at least half an hour or until the house is finished rising.
Once the dough is done rising, turn it out onto a floured surface and roll out into a rectangle about 11x14 in. The dough should still be thick.
Spread the filling evenly over the entirety of the dough and then roll it up from the long end.
Cut the dough into 12 even pieces and place into a 9x13 in baking dish.
Cover with a towel and let rest on the table for another hour to rise.
Once risen, place the rolls into a 350 degree oven to bake for 30-35 minutes.
While the rolls are baking beat the cream cheese and lemon juice with a hand mixer until smooth. Slowly mix in the powdered sugar being careful to leave no lumps.
Ass soon as the rolls are out of the oven, spread the glaze on to their tops using a spatula and allow the rolls to sit for 5-10 minutes and serve while still warm.
They can be eaten the next day, but be sure to reheat for optimal enjoyment!
I was inspired by this recipe over at The Kitchen, but made a few adjustments. I would also suggest using different citruses, especially orange.
As much as I love the Slow Carb Diet for getting things done, e.g. dropping some pounds, sometimes you just need something that looks like bread and quacks like bread. That is why I love this bagel recipe so much.
It is maybe a bit far from tasting like normal bread, but you’re getting everything else without those pesky carbs, so it is still worth the sacrifice. But they do make the perfect addition to eggs/meat/beans for breakfast, you can turn most of that into a breakfast sandwich and almost feel like you aren’t on a weird diet.
Using a food processor, pulse all the dry ingredients together until mixed.
Add the eggs and vinegar and mix until everything is combined.
Spray the donut pan with non-stick cooking spray.
Pour the batter into a ziplock bag or a piping bag. Cut a very small hole in the corner. I found the batter was very liquid so the smaller the hole the easier it was to control the flow.
Pipe the batter into the bagel pan. Filling almost all the way to the top of the pan.
Sprinkle with sesame seeds and/or garlic powder if desired. I'm curious to try poppy seeds next time.
Bake for 20-25 minutes until a toothpick comes out clean.
Let bagels cool. You may have more batter than could fill the pan, so you can remove the bagels to a cooling rack and bake another batch.
Those that you don't eat immediately you should let cool till at room temperature then refrigerate in an air tight container or ziplock bag. They should last about a week. (I haven't tested that far because I eat them all within a few days.)
We created this space in 2013 as a home for recipes, reviews, and entertaining tips for those on the nerdier end of the spectrum. We're on vacation at the moment, but there are usually new posts every Thursday. Sometimes more, if you're lucky.
With our powers combined, we represent a culinary school grad, an aspiring astronaut, a culinary school dropout, social nerds, gamers, cinephiles, bibliophiles, laqueristas, food fanatics, social anxiety disorders, and more. It’s fun stuff. Oh! And Brandie is wife to Adam who is brother to Brie who is cousin to Cat! Clearly nerdiness runs in this family.
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