beet&baguette

food, travel, lifestyle, and a hearty serving of motherhood

Category: Friday Feast (page 1 of 2)

Friday Feast – Pasta with Garlicky Broccoli Rabe

Sharing this deliciousness with you from the road today!

As we make our way to D.C. for the weekend, I’m in the passenger seat and Richard is navigating that “fun” little stretch of I-95 that corrals the (currently engulfed in a blanket of pollen-y haze) city of Richmond.

And now onto the main event: with the perfect amount of spicy heat and salty parmesan, Deb Perelman of Smitten Kitchen has stolen the hearts of the Marshall household (okay, with the exception of the cats — Gretchen thinks it could use some crab) with this ridiculously simple dish.

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

Pasta with Garlicky Broccoli Rabe // www.beetandbaguette.com

You can find the 7-ingredient recipe here.

By the way, we are weird.

We prefer this dish cold.

Yep, pasta salad style.

Minus the mayo, of course!

I mean, really, though… Swap the broccoli rabe out for spinach. Try it with tortellini. Add diced zucchini or Roma tomatoes.

Make it your own!

xo Cassie

Friday Feast – Peanut Butter & Dark Chocolate Granola

FIRST OFF, I gotta make this teeny tiny little announcement.

This is my 100th post!

Crazy! I’ve been running beet&baguette for a little over 2 years now, and I am so thankful to those of you who enjoy reading my little musings. I maintain this blog as somewhat of a personal journal. With no annoying advertisements, I don’t make any form of profit from the blog. I simply do my best to share recipes, adventures, and new finds with you! I always enjoy reading your comments and feedback. Thank you for your support!

Remember, if you see something you like, “pin it” on Pinterest — it will link back to my blog, which helps me reach a broader audience. Also, you can follow me on Instagram and Pinterest @beetandbaguette

Now, back to food! Before this little endeavor, I’d never made my own granola. Not bars, not raw bites, not a crunchy yogurt topping.

NADA.

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

But listen here, I’ve learned (in literally 25 minutes) that making your own crunchy-sweet-salty granola is SIMPLE. Plus, one batch of this stuff is, like, 10 servings.

The end result of MY granola looks suspiciously like Kellogg’s Cocoa Krispies, which I used to get spoiled with at Grandma’s house.

Sooo there’s that.

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Peanut Butter & Dark Chocolate Granola // slightly adapted from Minimalist Baker

Yields ~10 packed half-cup servings

3 cups rolled oats
2 tbsp Truvia Baking Blend
1/4 cup olive oil
1/4 cup creamy natural salted peanut butter
1/4 cup maple syrup (or agave nectar or honey)
5.2oz Chocolove Rich Dark Chocolate Bar or any chocolate of your liking (finely chopped, I used a food processor)

Heat oven to 340°F. In a large mixing bowl, combine oats and Truvia.

Over low heat, warm peanut butter, oil, and maple syrup in a small saucepan until thoroughly combined and pourable. Pour over oats and quickly stir to combine.

Spread evenly on a large baking sheet lined with parchment paper or nonstick silpat and bake for 18-22 minutes, or until evenly golden brown. Watch closely as the granola will brown quickly toward the end. NOTE: Toss once around the 15-minute mark to ensure even cooking (edges will cook faster).

Remove from oven, toss gently to release heat, and let cool (or not!) — then add chopped chocolate and stir. I wanted the chocolate to melt into my granola, but you can certainly choose to add the chocolate later, when the mixture is cool.

Serve with milk, sliced bananas, greek yogurt, ice cream, on top of a smoothie, etc. Or just put some in a bowl and eat it. Ain’t nothin’ wrong with that.

Basically, the possibilities are endless.

Oh, and a sprinkle of Maldon sea salt doesn’t hurt either. I mean, does it ever hurt?

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Peanut Butter & Dark Chocolate Granola // www.beetandbaguette.com

Friday Feast – Savory Empanadas

Ah, empanadas. Hand pies. Calzones. Pasties. Samosas.

Whatever you call them in your home, these little purse-shaped bread pockets have quite a history. Before I dive into all that, though, I must say that in all honesty, this post was inspired by my brother’s girlfriend, Michelle. She posted photos on Facebook of salted caramel apple hand pies that she made using a recipe from Just a Taste. They looked SO good. I just had to have a go at savory empanadas.

Perhaps originating in Galicia (the northwesternmost region of Spain), the word “empanada” derives from the Spanish verb “empanar”, meaning to wrap in bread. Being a region most famous for its bountiful “mariscos” (seafood), Galicians began making Empanadas Gallegas filled with things like cod, mussels, and octopus.

Santiago de Compostela Cathedral from my trip to Spain in 2008

Santiago de Compostela Cathedral

Galicia has a very special place in my heart, as it was the location of my college study abroad trip. While in Santiago de Compostela, my Señora (host-mother) made vegetarian empanadas as well as a cinnamon-apple variety for me to take on a field trip to the beautiful coastal city of A Coruña. Ugh, I wish I had taken photos of her amazing food. The empanada crust was slightly browned and crunchy, but it held the fillings perfectly. She also taught me how to make the classic Spanish tapas dish, Tortilla de Patatas.

Back to my little take on savory empanadas, though, here’s how I made my version.

Savory Empanadas // www.beetandbaguette.com

I had a store-bought pie crust in the fridge. I also had a spare sweet potato and a few onions lying around… so I caramelized the onions with a little butter and took the easy way out by cooking the sweet potato in the microwave.

Then, in a medium bowl, I mixed the sweet potato flesh and cooked onions with some parmesan cheese, salt, pepper, minced fresh sage, and a pinch of nutmeg. I used an upside-down cup to cut perfect little circles in the rolled-out pie crust.

With a circle of dough in my hand, I added a small spoonful of the sweet potato mixture, gave the rim of each circle a tiny bit of egg wash, folded, and crimped the pie closed with a fork. I also used the fork to prick each empanada, to allow steam to escape. Lastly, I brushed the top of each little pie with egg wash and sprinkled a bit of flaky Maldon sea salt.

After about 15 minutes in a 375° oven, they were done — a nice golden brown on top. Delish! Oh, and Richard totally approves of these little gems.

Savory Empanadas // www.beetandbaguette.com

Savory Empanadas // www.beetandbaguette.com

Seriously though, you can make savory vegetarian empanadas with any produce that you have lying around. Throw in shredded or grated cheese and any complementary spices or herbs, and you’re set!

Savory Empanadas // www.beetandbaguette.com

¡Feliz viernes!

xo Cassie

Friday Feast – Zucchini Bread

This bread.

Let me just tell you something about this bread.

When my siblings and I were growing up, our Mom used to make this AMAZING zucchini bread. To-die-for. Meltingly moist. It’s almost as if it just never occurred to us that it was chock full of grated zucchini. That’s a vegetable, by the way.

Healthy and Delicious Zucchini Bread - www.beetandbaguette.com

Healthy and Delicious Zucchini Bread - www.beetandbaguette.com

Looking back, I get this happy nostalgic feeling when I think about that zucchini bread. That’s because my brother and I (Kara was likely too young to remember this) had a very specific way of eating our slices. Mom would cut a generous slice from the zucchini loaf, put it on a plate (or paper towel), and then allow us to slather on some good old-fashioned Country Crock buttery spread. We didn’t stop there, though. We’d then cut our respective slices into 5 or six smaller pieces — think chunky “matchsticks”. Next, we’d throw those buttery matchsticks into the microwave for about 10 seconds. Each bite was heavenly.

As an ADULT (sad, I know), I’m always searching for ways to “healthify” such moist and buttery baked goods. For this bread, I’ve swapped the sugar for Truvia Baking Blend, substituted some of the canola oil for applesauce, and a third of the flour is now whole wheat flour. These simple swaps have worked wonders on the nutritional content of this bread! Check out the health stats following the recipe below.

Healthy and Hearty Zucchini Bread // reinvented family recipe

Yields 2 loaves (16 slices)

1 cup Truvia Baking Blend
3 eggs
2/3 cup canola oil
1/2 cup unsweetened applesauce (1 storebought 4oz cup works perfectly)
1 tbsp ground cinnamon
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups unbleached all-purpose flour
1 cup whole wheat flour (I use Bob’s Red Mill Organic)
2 cups grated raw zucchini (about 2 medium zucchini)
1/2 cup chopped nuts (optional)

Heat oven to 350°F, with a rack in the middle position. Spritz 2 loaf pans with Baker’s Joy (or oil and then dust with flour). In a very large bowl or stand mixer, combine Truvia Baking Blend, eggs, oil, applesauce, cinnamon, vanilla extract, baking powder, baking soda, and salt.

To the egg mixture, add both flour varieties and the grated zucchini. Mix until any flour lumps are incorporated. At this point, you can mix in 1/2 cup of chopped nuts if you so desire. Pour into the prepped loaf pans.

Bake for 1 hour, or until a knife/toothpick comes out clean.

Healthy and Delicious Zucchini Bread - www.beetandbaguette.com

Assuming you end up with a total of 16 servings (8 slices per loaf), I was able to cut the original recipe down by 202 calories per serving! Below you’ll see the stats for average zucchini bread on the left and our literally-just-as-good-revamped-version on the right.

Amazing, right?

And yes, I’m sitting at my desk happily enjoying a slice, matchstick-style.

Healthy and Delicious Zucchini Bread - www.beetandbaguette.com

xo Cassie

Friday Feast – Cheddar Biscuits with Dill & Pepitas

Oh hey there, Friday.

Wow, you sure arrived quickly.

Not sure how you managed that one.

Ahem, let’s get straight to the point…

Friday, I love you.

Truly! I love you so much that I made you these biscuits. I must admit, they are quite tasty. Oh hush, it was nothing! Seriously, you deserve it. They were super simple to make, too! Perfect for us to share this weekend now that you’re here.

Friday Feast: Cheddar Biscuits with Dill & Pepitas  //  www.beetandbaguette.com

Morning Biscuits with Cheddar, Dill, and Pumpkin Seeds // slightly adapted from Sweet Paul Eat & Make by Paul Lowe

Yields 10 biscuits

2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
4 tbsp cold unsalted butter, diced
1 cup shredded cheddar cheese
2 scallions, thinly sliced
1 tbsp chopped fresh dill
1 1/4 cups milk (I used 2%)
1/4 cup pumpkin seeds (I used store-bought roasted and salted)

Heat oven to 375°F, with a rack in the middle position. Spritz 10 cups of a muffin pan with non-stick spray. In a large bowl, combine flour, baking powder, and salt.

Work the diced butter into flour mixture with your fingers; the consistency should be grainy, with varying large/small lumps of butter. Add cheddar cheese, scallions, dill, and milk. Mix well. (Don’t worry if the dough feels sticky and wet — that’s okay.) Divide batter among the 10 muffin cups. Sprinkle a few pumpkin seeds on top of each.

Bake until biscuits are golden and a toothpick inserted into the center comes out clean, about 30 minutes. Serve warm.

Friday Feast: Cheddar Biscuits with Dill & Pepitas  //  www.beetandbaguette.com

Friday Feast: Cheddar Biscuits with Dill & Pepitas  //  www.beetandbaguette.com

Friday Feast: Cheddar Biscuits with Dill & Pepitas  //  www.beetandbaguette.com

xo Cassie

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