beet&baguette

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Category: Food (page 2 of 9)

15 Must-Try Springtime Recipes

It seems that the April showers have come a bit early this year… perhaps the flowers will be here next month?

So, with springtime approaching, I’ve been researching and pinning dozens of recipes that utilize fresh produce and vibrant herbs (that I will hopefully be planting very soon). Here are some gems that I can’t wait to try this spring:

1. Broccoli Rabe & Egg Pizza from TheTartTart

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

2. Mushroom & Asparagus Quiche from Taste of Home

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

3. Broccoli Parmesan Fritters from Smitten Kitchen

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

4. Szechuan Shrimp Po’ Boys with Wasabi Coleslaw from Dash of East

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

5. Strawberry Salad with Lemon Roasted Chickpeas from Edible Perspective

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

6. Mexican Corn Salad from Bon Appétit

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

7. Pesto Pasta with Asparagus from Damn Delicious

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

8. Baked Lemon Salmon with Creamy Dill Sauce from Cooking Classy

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

9. Roasted Asparagus Toasts with Poached Eggs from How Sweet It Is

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

10. Butternut Squash, Crispy Kale, & Fontina Pizza from Half Baked Harvest

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

11. Broiled Salmon Gyros with Cucumber Feta Yogurt Dip from Damn Delicious

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

12. Pasta Salad with Peas & Pesto from Serious Eats

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

13. Goat Cheese & Tomato Tart from Chocolate Shavings

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

14. Pasta with Garlicky Broccoli Rabe from Smitten Kitchen

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

15. Seared Ahi Tuna with Chimichurri Sauce from Kitchen Confidante

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

And a little bonus recipe that looks particularly enticing…

16. Strawberry Basil Margaritas from The Kitchn

15 Must-Try Recipes for Springtime // www.beetandbaguette.com

Cheers!

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

Friday Feast – Winter Frittata

We appear to be stuck in “winter mode”, so I’ve whipped up the first-ever edition of FRIDAY FEAST!

Richard: Does everything need to be alliterative?
In my head: I mean… Maybe…
Me: Of course not!

I’m working on some weekday blog themes/prompts and Friday’s theme just so happensssssss to include an alliteration. And the title of my blog just so happensssssss to be an alliteration. And when I share my posts on Facebook, I just so happennnnnn to add some alliter-y (can we make that a word?) introduction with my link.

BIG WHOOP.

But enough about me, here’s a recipe for a fancy frittata. (See what I did there?)

Frittata

Frittata and book

Squash and Sage Frittata // Cooking with Pumpkins and Squash by Brian Glover
Yields ~6 servings

1/4 cup olive oil
2 large sweet onions, halved and thinly sliced
1/4 tsp dried hot pepper flakes, crushed
3/4 tbsp minced garlic (about 2 cloves)
1 butternut squash (about 1 1/2 lbs), peeled, seeded, and diced
1 tbsp finely shredded sage leaves
8 large eggs
2-3 tbsp chopped flatleaf parsley
1 tbsp butter
5 oz. goat cheese, crumbled
coarse salt and freshly ground black pepper

In a medium-large skillet with a lid, heat the oil over medium heat. Add the onions and 2 good pinches of salt. Stir, then cover and reduce heat to low. Cook very gently, stirring occasionally, until the onions are meltingly soft and golden yellow, about 20 minutes.

Raise the heat slightly and add the hot pepper flakes, garlic, and squash. Cook covered until squash is just tender, stirring frequently, about 12 minutes. Sauté the squash a little more until it begins to brown, then stir in the sage and cook for a few more minutes. Remove from heat and let cool slightly.

In a bowl, whisk the eggs and parsley, then stir in the slightly cooled squash mixture. Season with salt and pepper. Put the original skillet back over medium heat and add the butter. As the butter begins to foam, pour in the egg and squash mixture and use a spatula to level. Scatter the goat cheese evenly over the top. Cook on the stovetop for 5-6 minutes, until the egg begins to set.

Place under a low broiler for an additional 5-10 minutes, until the frittata is evenly browned, slightly puffed up, and the egg is fully set. Serve warm or refrigerate and serve cold — delicious either way! If you’re feeling extra-fancy, you can garnish each wedge with fresh sage.

Squash

Frittata

Happy Friday, my friends!

xo Cassie

English Pancakes

When Richard and I first moved in together, he made us “English pancakes” for breakfast. At the time, I was unaware that there was a difference between American pancakes and English ones.

Many American recipes for “homestyle” pancakes call for buttermilk. They are typically dense, yet somehow still fluffy! MY favorite American pancakes are those cooked with chocolate chips and sliced bananas. Amazing.

English pancakes are similar to crepes — light and thin. The batter is so simple, too! Flour, butter, eggs, milk, salt. Well, you can see where this post is going. My grandmother mentioned English pancakes the other day (because of Shrove Tuesday), so I asked Richard if he would make them for us!

Pancakes

Pancakes

You can find the recipe that we used for English Pancakes here. We topped ours with cane sugar and lemon juice — so tasty!

xo Cassie

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