Tuscan Onion soup

 

• 2 pounds (roughly 1 kg) red onions, sliced thinly
  
• 2 tablespoons extra virgin olive oil, plus more for drizzling
  
• 4 fresh sage leaves
  
• salt and pepper
  
• 4 cups (1 liter) vegetable stock
  
• 4 eggs (can omit or put italian sausage instead)
  
• 3/4 cup grated Parmesan cheese, plus more for serving if desired
  
• 4 slices crusty bread, toasted
• 1.In a large, heavy-bottomed stock pot, gently saute the onion in the olive oil with a good pinch of salt and pepper and sage leaves on lowest heat. Let them sweat very gently without letting them colour to release their sweetness, about 30 minutes. If they begin to get dry or stick just add a splash of the vegetable stock

2. Add the stock to cover and turn heat up until it begins to simmer. Keep heat on medium and let the soup cook 30 minutes. Check for seasoning and add salt or pepper as needed.

3. About 5 minutes before soup is ready, sprinkle half of the cheese over the top of the soup, crack the eggs into the pot and cover with the rest of the cheese and cover, without stirring. The whites should be cooked and the yolks runny—about 5 minutes.

4. Serve the soup with an egg in each bowl along with the bread. If desired, sprinkle over extra Parmesan, a grating of black pepper and a drizzle of olive oil.

cinnamon muffins

Ingredients

• 2 cups all-purpose flour (240g)
• 4 teaspoons baking powder
• 1 1/4 teaspoons salt
• 2 teaspoons cinnamon
• 1/3 cup canola oil
• 2 large eggs
• 1 cup granulated sugar (200 g)
• 1 cup buttermilk
• 2 teaspoons vanilla

For the Streusel:

• 1/3 cup granulated sugar
• 3 teaspoons cinnamon
• 3 tablespoons butter (chilled)

Instructions

• Preheat the oven to 425 degrees.

For the Muffins:

• In a small bowl, combine the flour, baking powder, salt and cinnamon. Whisk to break any clumps.
• In another bowl, combine the oil, eggs, sugar, buttermilk and vanilla. Mix well.
• Pour the wet ingredients into the dry ingredients and mix just until combined.

For the Streusel:

• In a small bowl, combine the sugar, cinnamon and butter, cutting it with a fork until it resembles coarse crumbs.
• Spray 2 muffin pans with cooking spray.
• Fill 14-16 muffin cups half full.
• Sprinkle half of the cinnamon streusel on over the muffin batter.
• Use the remaining batter to fill the muffin cups the rest of the way.
• Sprinkle the remaining streusel on top of the muffins.
• Bake at 425 for 5 minutes, then reduce the oven temperature to 350 degrees (without opening the oven) and bake for an additional 11-12 minutes, or until the center of the muffin bounces back when you touch it.
• Allow the muffins to cool for 5 minutes, then remove them from the pan and allow them to cool on a wire rack.
• Store in an airtight container.

pizza sauce

 can tomato sauce (15oz for family?)

maybe half small can tomato paste

2 t basil

1 t oregano

1 t garlic

1/2 t paprika

1/4 t salt

a little sugar

chewy chocolate chip cookies

 Print

Chewy Chocolate Chip Cookies

★★★★★4.9 from 361 reviews

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours, 22 minutes
• Yield: 16 large cookies

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Pinned over 3 million times, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, 1 extra egg yolk, and more brown sugar than white sugar guarantee the chewiest chocolate chip cookie texture. Chilling the cookie dough is imperative. No mixer required! 

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Ingredients

• 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch*
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*
• 3/4 cup (150g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

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Instructions

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading. (Some readers have asked if it’s possible to roll into balls and then chill, but I don’t recommend it. The cookie dough is quite sticky and loose to section into balls before chilling.)
3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
5. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more detail and a photo. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.
6. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
7. Cookies stay fresh covered at room temperature for up to 1 week.

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Notes

1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
2. Cornstarch: If you don’t have cornstarch or don’t want to use it, simply leave it out. The cookies are still very soft.
3. Butter: Salted butter can be used instead. Reduce salt in the cookie dough to 1/4 teaspoon.
4. Room temperature egg + egg yolk are best. Typically, if a recipe calls for room temperature or melted butter, it’s in good practice to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes. What to do with the extra egg white? Make these or these.
5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

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scratch pasta

 prep 30 min

resting 30 min

2.5 c flour

4 large eggs

1 t sea salt

1 T evoo

Flour on work surface, make well. Add eggs, oil and salt to center. Break up eggs and incorporate until to have dough. If dry, add water.

Knead 8-10 min until smooth. (Can do all this in stand mixer with dough hook)

Wrap in clear wrap and rest 30 min.

Dust baking sheets with flour for noodles

slice dough into 4 pieces. Roll into oval, fold sides in to make straight edge.

Run through past roller 3 times 2, 3 on 3 and once on further levels. Lightly flour sheets before cutting into noodles.

Cook in boiling water 1-2 min.

Fresh pasta can stay in fridge 2 days.

vegan shepherd's pie

PREP TIME15 minutes

COOK TIME45 minutes

TOTAL TIME1 hour

Servings6

CourseEntree

CuisineBritish-Inspired, Gluten-Free, Irish-Inspired, Vegan

Freezer FriendlyNo

Does it keep?3-4 Days

Ingredients

FILLING

• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 1/2 cups uncooked brown or green lentils (rinsed and drained)
• 4 cups vegetable stock (DIY or store-bought)
• 2 tsp fresh thyme (or sub 1 tsp dried thyme per 2 tsp fresh)
• 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn

MASHED POTATOES

• 3 pounds yukon gold potatoes, partially peeled (thoroughly washed)
• 3-4 Tbsp vegan butter
• Salt and pepper (to taste)

Instructions

• Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
• Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
• While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won’t fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
• In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil (amounts as original recipe is written // adjust if altering batch size) until lightly browned and caramelized - about 5 minutes.
• Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
• In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
• OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
• Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
• Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
• Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave

Serving: 1 servingCalories: 396Carbohydrates: 72 gProtein: 17.7 gFat: 5.3 gSaturated Fat: 1.6 gTrans Fat: 0 gCholesterol: 0 mgSodium: 109 mgFiber: 19 gSugar: 4 g

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