< Back Spinach Cake Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Spinach cake is a unique and nutritious dessert made with spinach as a key ingredient. The spinach adds moisture and a vibrant green color to the cake while remaining undetectable in taste. Typically, the spinach is blended into a puree and then incorporated into the cake batter along with other traditional ingredients like flour, sugar, eggs, and flavorings such as vanilla or lemon zest. The resulting cake is moist, tender, and surprisingly delicious, offering a creative way to sneak in some extra greens into your diet. Ingredients Cake 200 gr spinach (just leaves, no stems) Juice & zest from 1 lemon 6 Tbsp extra-virgin olive oil 200 gr light yellow sugar 6 eggs 1 Tbsp baking powder 250 gr flour Ganache 200 mL heavy cream 200 g of good quality melting chocolate, broken in pieces Preparation Heat oven to 350F. Grease a bundt pan with butter and flour. Add spinach, lemon juice and olive oil to a blender. Blend until smooth. Mix eggs and sugar. Add spinach blend to the eggs & sugar. Mix well. Mix baking powder with flour and add slowly to the batter. Mix until combined with a wooden spoon. Do not overmix. Transfer to the prepared pan and bake for 20 min or until a cake tester comes out clean. Let it cool. Remove from pan into a serving plate. Heat heavy cream until almost boiling point. Add to the bowl with the chocolate and mix until smooth. Pour chocolate over cooled cake. Enjoy!! Previous Next

< Back Sheet Pan Teriyaki Salmon with Roasted Veggies Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Sheet pan teriyaki salmon with roasted veggies is a flavorful and easy-to-make meal prepared by seasoning salmon fillets with teriyaki sauce and placing them on a sheet pan alongside a variety of chopped vegetables. The vegetables are typically coated in a mixture of oil, salt, and pepper before being roasted alongside the salmon until tender and caramelized. The teriyaki sauce infuses the salmon with sweet and savory flavors, creating a delicious glaze as it bakes. This dish is a complete and balanced meal that's perfect for busy weeknights, offering minimal cleanup and maximum flavor. Ingredients For vegetables: 2 cups bite-size broccoli florets 3 medium carrots, cut into thirds (or mini sweet rainbow peppers, seeded and halved) 1 tablespoon olive oil ¼ teaspoon kosher salt Freshly ground black pepper, to taste For salmon: 2 (4-ounce) wild salmon filets 1 teaspoon sesame oil 1 garlic clove, grated ½ teaspoon grated ginger 2 tablespoons reduced sodium soy sauce, or gluten-free soy sauce 1 teaspoon unseasoned rice vinegar 1 teaspoon brown sugar For garnish: ½ teaspoon toasted sesame seeds 1 large scallion, chopped Preparation Preheat oven to 400F degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside. Meanwhile, combine olive oil, garlic, ginger, soy sauce, vinegar and brown sugar in a small bowl and mix. Pour into a large ziplock bag and add salmon, marinate 10 minutes. In a medium bowl, toss broccoli and peppers with 1 tablespoon sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on prepared sheet pan and roast for 10 minutes. Remove veggies from oven, toss, and move them over slightly to make room for the salmon. Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7 to 8 minutes, or until salmon is just cooked through. While salmon is cooking, heat a small skillet over low heat. Pour the remaining marinade and simmer stirring until the sauce has thickened slightly, about 1 to 1 1/2 minutes. Brush sauce over salmon and sprinkle fillets with sesame seeds and scallions. Serve with veggies on the side. Recipe source: https://www.skinnytaste.com/sheet-pan-teriyaki-salmon-and-vegetables/#recipe Note: I used regular extra-virgin oil instead of the sesame oil. Previous Next

< Back Bagels Prep Time: Cook Time: Serves: 2-4 Bagels Level: Advanced Featured Pan Pampered Chef Stackable Cooling Rack (Item Number: 1587) About the Recipe First time I baked Bagels at home was in Apr 2020, during the Covid lockdown... This recipe only uses 4 basic ingredients that you probably have handy. And when 50% of the ingredients are Greek Yogurt, I’d venture to say that these Bagels are ‘healthy’, i. e. you can have more than one 🥯 😆!! The recipe is easy and it takes little time to prepare. Make sure to double it and enjoy a few bagels warm right out of the oven!! Ingredients 1 cup all purpose flour (or Gluten Free flour) 2 tsp baking powder 3/4 tsp salt 1 cup 0% Fage Greek yogurt 1 egg, beaten Optional toppings: Everything Bagel Seasoning Sesame seeds Raisins & cinnamon Preparation Preheat the oven to 375°F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, and salt. Add Greek yogurt and mix until it forms a dough ball. Knead the dough about 15 times on a lightly floured surface until tacky but not sticky. Divide the dough into 4 equal parts. Roll each part into a rope about 3/4 inch thick and join the ends to form a bagel shape. Brush each bagel with egg wash and sprinkle with everything bagel seasoning. Bake for 25 minutes, then cool for 15 minutes before slicing. Previous Next

< Back Limoncello Cake Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe I had this Limoncello Cake for the first time at one of my book club meetings and it was ‘love at first taste’!! 😊 The lemony flavor coupled with a moist texture really won my heart! It does call for Limoncello Liquor, which I didn’t have at hand, but a quick stop at the liquor store solved the problem. What to do with the remaining limoncello liquor?Well… bake more cakes or drink it straight over the rocks!!! Ingredients 1 cup plain yogurt 2 eggs ⅓ cup canola oil 2 tablespoons lemon juice 2 tablespoons lemon zest 1 cup sugar ¼ cup limoncello liquor 2 cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda 1 pinch salt Glaze ¾ cup confectioners' sugar 3 tablespoons limoncello liqueur Preparation Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray. Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt. Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan. Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly. Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture. Recipe by @allrecipes Previous Next

< Back 66% Hydration Sourdough Bread Prep Time: Cook Time: Serves: 2 Loaves Level: Advanced Featured Pan Roaster Pan About the Recipe A 66% hydration sourdough bread is a type of artisanal bread made using sourdough starter and characterized by its specific water-to-flour ratio. In this case, the hydration level refers to the amount of water relative to the flour by weight. With a hydration level of 66%, the dough is moderately hydrated, resulting in a balance between a moist crumb and a firm crust. This bread typically has a chewy texture, a slightly tangy flavor from the sourdough fermentation, and a rustic appearance with a well-developed crust. It's a favorite among bread enthusiasts for its depth of flavor and satisfying texture. Ingredients 1000 g bread flour 660 g water 220 g ripe starter 20 g salt Preparation Mix flour and 600 g water. Autolyse for 20 min. Add salt and remaining water (60g). Mix. Check dough temperature. Transfer dough to a clean bowl (optional). Let dough rest for 30 min on counter. 3 set of stretch and folds every 30 min. Cover bowl with plastic shower cap. Let dough rise 50% (w/ dough at 75F), 30% (w/ dough at 80F). Divide loaf for 2 loves. Pre-shape. Shape. Cold proof in fridge (24hrs). Preheat oven w/ roaster oven in to 500F. Lower to 450F in and bake with lid on for 25 min. Bake with lid off at 450F for 20 min. . Recipe adapted from #theperfectloaf Previous Next

< Back Aletria Prep Time: Cook Time: Serves: Level: Advanced Featured Pan About the Recipe Aletria is a traditional Portuguese dessert made from fine vermicelli noodles, cooked in milk with sugar, butter, and sometimes flavored with cinnamon, lemon zest, or vanilla. It's often served during special occasions like Christmas and Easter. The result is a creamy, sweet, and fragrant dessert, enjoyed warm or cold, sometimes garnished with cinnamon. Ingredients 7 cups of whole milk 6 egg yolks 1 1/2 cups of sugar 1 tsp salt 1 cinnamon stick 2 pieces of lemon peel 12 oz package of very fine egg noodles (Aletria) Preparation Pour milk, sugar, salt and cinnamon stick into a large pan and bring it to a boil, stirring constantly. Meanwhile, beat the egg yolks in a small bowl and slowly blend some heated milk into the eggs and stir. Set aside. Break up the noodles and add them to the boiling milk. Stir constantly until the noodles are cooked and remove from the heat. Slowly add egg mixture into the cooked noodles and stir to incorporate. Turn off heat *Do not let the noodles boil. Remove from heat. Remove the lemon peel and cinnamon stick. Pour the mixture into a large serving platter at least 1 inch depth. Sprinkle with cinnamon. Let cool and store covered in the refrigerator. Recipe source: Taste of Portugal Cookbook Previous Next

< Back Homemade Mac & Cheese Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Homemade mac and cheese is a comforting and indulgent dish featuring cooked macaroni pasta coated in a creamy cheese sauce. The sauce is typically made from a combination of melted cheese, milk or cream, butter, and flour to create a thick, velvety texture. Variations may include different types of cheese like cheddar, Gruyère, or Parmesan, as well as seasonings such as mustard powder, garlic powder, or paprika for added flavor depth. The dish is often baked until golden and bubbly, resulting in a rich and satisfying comfort food classic. Ingredients 1 lb. dried elbow pasta 1/2 cup unsalted butter 1/2 cup all purpose flour 1 1/2 cups whole milk 2 1/2 cups half and half 4 cups shredded medium sharp cheddar cheese (measured after shredding) 2 cups shredded Gruyere cheese (measured after shredding) 1/2 Tbsp. salt 1/2 tsp. black pepper 1/4 tsp. paprika Preparation Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside. Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking. While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles: 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup. Remove from the heat and stir in spices and 1 1/2 cups of cheese, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of cheese, then top that with the remaining pasta mixture. Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown. Recipe source: https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese Previous Next

< Back Portuguese Kale & Bean Soup Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Soup was a staple dish growing up! So much so that I thought everyone had soup for lunch, every day! If lunch did not include soup…. something was wrong! Soup and Portuguese corn bread, that’s what I grew up eating for lunch! Before gas stoves were popular, my Mom would cook the beans on a cast iron cauldron over fire… Just like in the picture…. Aww, the memories are so sweet! I don’t make soup as often as my Mom did (not even close!), but when I do… no one complains and eats it eagerly! Such a comforting food! There are so many variations of this soup that you cannot go wrong. But here is one of those versions, my version 😊 Ingredients 2 - 4 Tbsp of extra-virgin olive oil 4 - 6 medium potatoes, peeled and diced 2 medium onions, chopped 3 cloves of garlic, chopped 1 cup of diced celery 2 bay leaves, fresh or dried Crushed red pepper flakes or pepper About 1 lb of kale Coarse salt and pepper (to taste) 1 can of diced tomatoes 2 carrots, chopped 1 cup of white wine 2 cups of water 6 cups of chicken broth 1 Portuguese chorizo 1 (15 oz) can of red kidney beans, drained and rinsed 1 cup of small pasta of your choice (cut capellini is my favorite, followed by small elbows) Large stock pot or dutch oven Preparation Heat the oil in a stock pot over medium heat and sauté the onions and garlic, carrots and celery. Add potatoes, and cook for about 5 minutes, stirring occasionally. Add the wine. Cook for a few minutes. Add the water, bay leaves, and the crushed red pepper flakes. Cover the pot and cook until the potatoes are tender. Meanwhile, wash the kale and remove the thick center stalks. Chop the kale into small pieces. (Although it may seem like a lot of kale, once it is cooking, it shrinks quite a bit) Add the chicken broth and whole chorizo. Let it return to boil and cook for about 5 to 10 minutes. Remove the chorizo from the pot and put aside. Add the kidney beans and kale. Cover the pot and simmer until the greens are tender. Season with salt and pepper to taste. Slice the chorizo and return it to the pot. Serve with crusty bread. Enjoy! Note: Use this recipe as a guide: - Depending on the size of the potatoes, I use more or less. - Sometimes more water and less broth. - If you don’t have chorizo, any kind of smoke sausage would do, or a stock bone. - If you prefer a creamier soup, rather than chucky, puree all the vegetables after Step 2 (make sure to remove the bay leaves when pureeing). Previous Next

< Back Pasta e Fagioli Soup Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe One of my kids favorite soups since they’re little … in a rush, I get it from MonAlyssa restaurant in Point Pleasant Boro, it’s their favorite! But this recipe is great and so flavorful! It’s up for debate when you ask my boys, but I believe it’s better homemade!! Everyone loved it and took seconds! Perfect for a rainy day like today! Ingredients 1 tablespoon extra-virgin olive oil, plus extra for serving 3 ounces pancetta, chopped fine 1 onion, chopped fine 1 fennel bulb, stalks discarded, bulb halved, cored, and chopped fine 1 celery rib, minced 4 garlic cloves, minced 3 anchovy fillets, rinsed and minced 1 tablespoon minced fresh oregano or 1 teaspoon dried 2 teaspoons grated orange zest 1/2 teaspoon fennel seeds 1/4 teaspoon red pepper flakes 1 (28-ounce) can diced tomatoes 1 Parmesan cheese rind, plus grated Parmesan for serving 2 (15-ounce) cans cannellini beans, rinsed 3 1/2 cups chicken broth 2 1/2 cups water Salt and pepper 1 cup orzo 1/4 cup minced fresh parsley Preparation Heat oil in Dutch oven over medium-high heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3-5 minutes. Stir in onion, fennel, and celery and cook until vegetables are softened, 5 to 7 minutes. Stir in garlic, anchovies, oregano, orange zest, fennel seeds, and pepper flakes, and cook until fragrant, about 1 minute. Stir in tomatoes and their juice, scraping up any browned bits. Stir in Parmesan rind and beans, bring to simmer, and cook until flavors meld, about 10 minutes. Stir in broth, water, and 1 tablespoon salt. Increase heat to high and bring to boil. Stir in pasta and cook until al dente, about 10 minutes. Off heat, discard Parmesan rind. Stir in parsley and season with salt and pepper to taste. Serve, drizzling individual portions with extra oil and sprinkling with grated Parmesan. Previous Next

< Back Tortellini Greek Salad Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Tortellini Greek salad is a refreshing twist on the classic Greek salad, incorporating cheese-filled tortellini pasta. It features a vibrant mix of ingredients such as cherry tomatoes, cucumbers, red onions, Kalamata olives, and feta cheese, tossed with cooked and chilled tortellini. The salad is typically dressed with a tangy vinaigrette made with olive oil, lemon juice, garlic, and herbs like oregano and parsley, creating a flavorful and satisfying dish that's perfect for a light lunch or dinner. Ingredients For the salad 18 oz of tortellini 1 cup diced cucumber 1 cup halved cherry tomatoes 1 cup diced roasted red peppers 1 cup chopped marinated artichokes 1/2 cup pitted Kalamata olives 1/2 cup feta cheese For the dressing 1/4 cup olive oil 2 tbsp red wine vinegar 1 tbsp lemon juice 1 tsp oregano Salt + pepper 1/4 tap garlic powder 1/2 tsp Dijon mustard Preparation Mix all salad ingredients in a bowl. Mix all ingredients. Pour dressing over the salad and mix. Previous Next

< Back Overnight Oats Prep Time: Cook Time: Serves: Level: Beginner Featured Pan About the Recipe Overnight oats are a convenient and nutritious breakfast option that involves soaking rolled oats in milk or yogurt overnight. This simple process allows the oats to soften and absorb the liquid, creating a creamy and flavorful base. In the morning, the oats are typically topped with a variety of ingredients such as fresh fruit, nuts, seeds, or sweeteners like honey or maple syrup. The result is a delicious and customizable breakfast that can be enjoyed cold or warmed up, providing a hearty and satisfying start to the day. Ingredients 1/2 cup rolled oats (I like Trader Joe’s) 1/2 cup almond milk 1/3 cup plain Greek yogurt 1 tbsp honey 1 tbsp chia seeds Preparation Add all ingredients to small glass jars. Mix until well combined. Cover jar with lid and place in the fridge overnight. Add sliced bananas, strawberries or any other fruit. Enjoy! Recipe source @ calories.tips Previous Next

< Back Orange Cake Prep Time: Cook Time: Serves: Level: Intermediate Featured Pan About the Recipe Orange cake is a moist and flavorful dessert made with fresh orange zest and juice, which infuses it with a citrusy aroma and taste. It typically has a soft, tender crumb and may be topped with a simple glaze or frosting for added sweetness. The bright and zesty flavor of oranges makes this cake refreshing and delightful, perfect for any occasion from afternoon tea to dessert after dinner. Ingredients 3½ cups all purpose flour 1¼ tsp salt 1½ tsp baking powder 5 eggs, large 3 cups white sugar, granulated 3 oranges orange zest 1 tsp almond extract 1½ cups orange juice about 4-5 oranges 1½ cups extra virgin olive oil butter to grease the baking dish ¼ cup confectioners sugar for dusting Glaze 1 cup confectioners' sugar ¼ teaspoon grated orange zest 1 tablespoon freshly squeezed orange juice, or as needed Preparation In a large bowl, mix the flour, salt and baking powder. In your mixer, or another large bowl, add the eggs. If using a mixer, with the paddle attachment mix on low for about 1 minute, or by hand until the yolks and whites of the egg are homogenous. Slowly mix in the sugar, beat with eggs for 2-3 minutes. Add in orange zest, almond extract and orange juice. Mix to incorporate. Alternating about 3 tablespoons at a time, add in the extra virgin olive oil then mix the batter just until the oil is incorporated. Then, add in about 3 tablespoons of flour, mixing just until incorporated. Continue this process until all the flour and all the oil is incorporated. Every couple of additions use a spatula to scrape down the sides of the bowl. Take care to not over mix the batter. Liberally coat a bundt pan with butter. Pour the batter into the bundt pan. Place the bundt pan on a baking sheet, and place it into a 350°F oven for 1 hour and 15 minutes, or until a toothpick comes out clean, or the internal temperature has reached 200°F. Remove from the oven and allow to cool in the pan for 30 minutes to 1 hour. To remove from the pan, first tap the sides of the pan to help the cake release, then place a large plate on the cake and invert the pan. To decorate either dust the top of the cake with powdered sugar or pour the glaze over the top. INSTRUCTIONS for the Glaze Whisk sugar with orange zest and orange juice in a small bowl until smooth. Add the glaze into a piping bag, or a small ziplock bag with one of the corners cut off. Drizzle the glaze onto the top of the cake. Tip: Let the cake cool completely before eating, preferably wait for the next way. Previous Next