You guys, I can’t stop making these roasted strawberries. I am 100% in love with this easy recipe, and I couldn’t wait any longer to share it with you.
I always buy more berries than I eat. After a few days once the strawberries aren’t as bright red as they once were I usually throw them out or freeze them for smoothies. And now, I roast them. Seriously so beyond simple. I use them to top my oatmeal, add them to greek yogurt and granola, and recently added them to the top of a strawberry quick cake I made. SO versatile and yum.
Balsamic-Honey Roasted Strawberries
Makes about 1 cup
- 1 1/2 pounds (2 pints) strawberries, tops cut off and cut into quarters or halves
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- Pinch of sugar
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Whisk together the balsamic vinegar, honey and liqueur (if using). Add to the strawberries and toss gently to coat.
- Spread the strawberries in a single layer on the prepared baking sheet. Roast until the strawberries are softened and the juices are bubbling, about 30 minutes.
- Serve immediately or let cool and refrigerate for up to a week.
Q and I eat rice 3-4 times a week (must be the Japanese in me). We always just pop it in the rice cooker and hit start. That is until now. One of my favorite cooking blogs, The Kitchn, posted a recipe for Edamame Ginger Rice a few weeks ago and on a whim I gave it a try. Result: this rice is mind blowing.
It takes 15-20 minutes, minimal work and the taste is buttery, Asian-y (made that one up) and a little crispy like Persian rice. YUM. I like my rice a little browned and crispy, but if you would rather it not be, add about 1/4 cup more of water and stir often to make sure the rice doesn’t stick at all.
Serves 4 to 6
- 1 3/4 cups water
- 2 tablespoons unsalted butter
- 1 cup jasmine rice
- 1 large shallot, finely chopped or minced
- 1 tablespoon freshly grated ginger
- 3/4 teaspoon kosher salt
- 1 cup frozen shelled edamame, thawed
- Bring the water to a boil in a medium pot (or heat in the microwave until boiling). Meanwhile, melt butter in a medium-sized skillet over medium heat until sizzling. Add the rice, shallot, ginger, and kosher salt and cook, stirring frequently, until toasted and aromatic, 2 to 3 minutes. Add the edamame, then pour the boiling water over the rice. Stir to combine.
- Cover and reduce heat to medium-low to low and cook for exactly 20 minutes (add an extra 5 minutes if cooking brown rice). (I stirred every 5 minutes, making sure to scrape up the rice that is stuck to the bottom). Remove the pot from the heat, scrape up rice stuck to the bottom of the pan. If there is too much rice stuck to the bottom, add a few tablespoons of water and use a wooden spoon or spatula to loosen it up. Keep rice covered for an additional 10 minutes to allow rice to rest. Uncover, fluff gently with a fork, and add more salt and pepper to taste.
I love a good loaf of bread. I love baking bread. There is something sort of unknown when you pop that dough into the oven- will it rise? Is it ready? Will it be delicious? And 99% of the time the answer is YES. I hate buying store-bought, preservative-filled bread when it takes minimal effort to make my own and it tastes 1000 times better.
This Rosemary Olive Oil Bread never disappoints me. I love making it for grilled cheeses and tomato soup. I love making it for our weekday sandwiches. AND this recipe makes two loaves…. one for now and one for the freezer for later! I use my Kitchenaid for this loaf, but if you did want to knead by hand you definitely can. A great video on kneading is here!
Rosemary Olive Oil Bread
Makes 2 loaves
- 3 cups bread flour
- 1/3 cup honey
- 1/4 cup + 2 tablespoons olive oil
- 1 tablespoon salt
- 4 1/2 teaspoons active dry yeast (2 packages)
- 2 1/4 cups warm water
- 3 cups all purpose flour
- 2 tablespoons fresh rosemary, loosely chopped
- In the bowl of a stand mixer with the dough hook attachment, mix the bread flour, honey, 1/4 cup olive oil, salt, and yeast.
- Add 2 1/4 cups warm water (about 95 degrees) to the flour mixture and mix together until the water is just incorporated, will be lumpy.
- Add in the all purpose flour, 1 cup at a time, until the dough is mixed together and is easy to handle.
- Knead dough (with dough hook or by hand) until it is smooth and springs back when you touch it (about 5 minutes).
- Place the dough in a large bowl that has been coated with1 tablespoon of the olive oil. Cover with a towel and sit in a warm place to rise for 40-60 minutes or until dough has doubled.
- Once dough has doubled, punch dough down, knead in the last tablespoon of olive oil and the fresh rosemary and divide the dough into 2 equal pieces. Roll each piece into a rectangle (the width of your loaf pans), roll up, and place into greased loaf pans. (A great Youtube video on how to roll the loaf is here).
- Cover the loaf pans with a towel and let the dough rise again in a warm place for 40-60 minutes, or until doubled.
- Preheat oven to 375 degrees and place a rack in the middle of the oven.
- Bake bread for 40-45 minutes or until the bread is golden brown and they sound hollow when tapped.
- Remove from the oven and let cool 5 minutes before removing from the pans. Let fully cool before cutting into.
I’m an oatmeal girl through and through. I’m either making oatmeal or a green smoothie before work each and every morning. Q on the other hand is a breakfast sammie guy. He loves his egg, cheese, and breakfast meat on English muffin sandwich. And I’ve been a bad wife recently and I’ve been letting him eat grocery story pre-made sandwiches! Oh the shame! So this weekend I took it upon myself to make him the best breakfast sandwiches ever.
These sandwiches are SO easy and can be frozen individually for a quick morning heat up on the way to work. I made a dozen sandwiches, half with sausage and half with bacon. I labeled the sammies so Q has his pick each morning.
Make-Ahead Breakfast Sandwiches
Makes 1 dozen
- 12 large eggs
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 6 slices bacon
- 6 frozen sausage patties
- 12 slices cheese, like cheddar, Monterey jack, or Swiss
- 12 English muffins
- Heat the oven to 375°F: Place one rack in the lower third and another rack in the upper third of the oven.
- Make the eggs: Whisk the eggs together with the milk and salt in a large mixing bowl. Spray a 9×13 baking pan with cooking spray, and pour the eggs into the pan. Place on the lower rack in the oven. Bake until the eggs are puffed around the edges with golden spots, and a paring knife inserted in the middle comes out clean, 25 to 30 minutes. Cool completely.
- Make the bacon: Line a baking sheet with foil. Lay the bacon on the baking sheet in a single layer with no pieces overlapping. Turn up the edges of the foil to catch the grease. Place the bacon on the upper rack in the oven and bake until the bacon is crispy, 15 to 20 minutes. When finished, transfer the bacon to a plate lined with paper towels to drain. When cool, break each piece in half to make them easier to fit on the sandwiches.
- Toast the English muffins: When the eggs and the bacon are both finished, place the English muffins cut-side-up in the toaster oven, until the edges are toasted. If desired, you can brush the muffins with butter before toasting. You can also toast the muffins in the already warm oven for a few minutes.
- Cut out the egg rounds: Using a large biscuit cutter or drinking glass (roughly the same size as your English muffins), cut 12 rounds out of the eggs. I could get 8 perfect rounds and then used the scraps for the other 4 sammies. If you want perfect rounds, make two sets of the eggs.
- Assemble the sandwiches: Lay the bottom halves of the English muffins in a row on your counter. Top each one with an egg round, a slice of cheese, and 2 pieces of bacon or a frozen sausage patty. Finish by adding the muffin tops.
- Wrap the sandwiches for freezing: Wrap each sandwich in a square of aluminum foil. Use a permanent marker to write the contents and date on the sandwich. Put all the sandwiches in a freezer bag or container.
- Freeze for up to 1 month.
- Reheating instructions: Unwrap the frozen sandwich and place on a microwave-safe plate lined with a paper towel. (The towel helps absorb some of the melting ice so the bread doesn’t get soggy.) Heat at full power for 1 to 1 1/2 minutes, or until the cheese is melted and the egg is warmed through. (You can also toast the muffin top separately, if you’d like!)
Adapted from TheKitchn