This was a super simple recipe, took about 5 minutes to prepare the dough, which I did before picking the kids up at school. Then it rises for about and hour and bakes for 30 minutes. I almost did not get a photo as the kids dove in right away- it smelled sooooo good cooking there was no resiting it once it came out of the oven! I used the Pizza Dough Flavor and Super Sharp Cheddar Cheese (Seriously Sharp Cheddar by Cabot). It was amazing!
No Knead Cheese and Garlic Flatbread
from King Arthur Flour
Filling & Topping
- 2 cups diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite
- 4 to 8 cloves garlic, peeled and chopped
- pizza seasoning or your favorite dried herbs, to sprinkle on top
1) Lightly grease a 9” x 13” pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
2) Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.
3) Add the cheese and garlic, beating gently just to combine.
4) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy.
5) While the dough is rising, preheat the oven to 375°F.
6) Sprinkle the dough with pizza seasoning, and/or the dried herbs of your choice, if desired.
7) Bake the bread till it’s golden brown, 35 to 40 minutes.
8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
9) To make crunchy bread sticks: Cut day-old bread into 1/2” slices. Lay the slices on an ungreased baking sheet, and bake them in a preheated 350°F to 400°F oven till they’re a light golden brown and crunchy, 15 to 25 minutes or so; keep your eye on them, as they brown quickly towards the end.
Yield: about 12 to 18 servings bread; or about fifty 6 1/2” bread sticks.
Fall is always a busy time in our house and I often rely on classic dishes that I know by heart when things are hectic. Recently my oldest son asked me if I could make something new for dinner. Here is what I devised:
White Bean and Garlic Pasta
1 can white beans, drained and rinsed
2-3 cloves garlic (I used one enormous one from the Garlic Festival!), pressed or minced
2 Tbs butter
1 Tbs olive oil
salt and pepper
1/2 cup cream
1 lb pasta
After rinsing the beans, puree them in a mini processor or blender, adding water as needed to get a smooth texture (I probably added 1/3 cup of water).
In a skillet, heat butter and olive oil (you can use all olive oil to make it vegan). Saute garlic until fragrant, add beans and cook while stirring. Season with salt and pepper to taste. Add parsley (I used dried as my fresh was looking really ugly, but fresh would be best, use about 2 tsp dried or 1/4 fresh). Remove from heat.
Boil water for pasta and cook according to package. I like penne, but any shape will work. When pasta is almost done, put bean sauce back on heat and add cream to thin it out (if you are going vegan use some of the pasta water). Add the drained pasta and toss well to combine. Serve with grated Parmesan (or not).
Here is a simple and delicious way to prepare Kohlrabi. I served this with Teriyaki Salmon (cooked on the grill!) and rice.
Kohlrabi with Garlic, Ginger and Scallions
3 Kohlrabi bulbs, peeled and julienned
1 or 2 cloves garlic, minced
1 inch of ginger, peeled and minced or grated
3 scallions, sliced thinly
1 Tbs soy sauce
1 Tbs rice wine vinegar
1 Tbs peanut oil
Heat skillet with peanut oil until hot. Add Kohlrabi and cook until starting to brown on some edges (about 4-5 minutes). Add the garlic, ginger and scallions. Stir until fragrant (about 1 minute) then add the soy and vinegar. Stir and cook until the liquid is absorbed, about 2-3 more minutes. Enjoy!
I don’t really understand what happened today with my blog, but for some reason the text is not posting. So here we go again on the recipe for the Potatoes and Green Beans posted below.
Amazing Potatoes and Green Beans
3 yukon gold potatoes, peeled and diced (about 1.5 cups)
1.5 cups of green beans, trimmed and chopped into 1-2inch peices
1.5 Tbs chopped garlic
2 tbs olive oil
about 2 tsp Harvest Season (from Boxed Goodes)
Heat oil in a large fry pan. Add potatoes and fry until golden brown, stirring several times. Add garlic and green beans and cook until beans start to brown. Add seasoning to taste.
My kids loved this, my 9 year old even had thirds!
The Japanese eggplant at my farmers market is awesome right now so I am making this dish alot! See the post about the dinner made with my sister about a week ago for finished dish photo. Here you can also add chili sauce (1-2 tsp) if desired with the soy sauce.
(adapated from Madhur Jaffery’s World Vegetarian)
about 1 lb skinny japanese eggplant
2 Tbs peanut oil
2 scallions, cut into rings
2 tsp ginger, minced
3 cloved garlic, minced
5 tsp soy sauce
2 tsp sugar
2 tsp rice vinegar
1 tsp sesame oil
Cut the eggplants into chunky triangles (also called roll cut). Steam for about 12 minutes or until tender.
In a wok or skillet heat the oil. Add scallions, ginger and garlic. Stir for a minute then add eggplants. Add soy sauce, sugar and vinegar. Stir and cook 3 minutes. Add sesame oil and serve with a sprinkle of cilantro on top.
This is like a more sophisticated mac and cheese, or a bit like an alfredo for kids. Either way I think it was delicious! And easy! If your kids prefer you could substitute peas for the broccoli.
Creamy Shells with Broccoli and Garlic
2 small crowns or 1 med head of broccoli
3/4 lb small pasta shells
3 Tbs butter
3 cloves garlic, minced
2 Tbs flour
1 1/2 cups milk or half and half
1/4 tsp salt
1/3 cup parmesan cheese
Put a pot of water on to boil for the pasta. Use it to steam the broccoli until just al dente (about 7 minutes). Chop the broccoli into very small pieces.
Put pasta on to boil and cook until al dente.
In a large skillet or saucepan heat the butter. When foaming add the garlic and stir until fragrant. Add the flour and stir until just golden. Add the milk and stir well. Season with salt and pepper. Add parmesan cheese and cooked broccoli. Stir well then add the cooked pasta. Stir to coat. Serve hot.
Soup is so comforting, and nothing is easier than a split pea soup. This one is a delicious mix of flavors!
Yellow Split Pea Soup
(inspired by recipe on Food and Wine)
2 Tbs olive oil
1 medium onion
salt and pepper
2 tsp dry mustard
pinch of cloves
2 cups split yellow peas
6 cups broth or stock
Crispy Garlic (recipe follows)
Finely mince onoin and carrots in food processor (or by hand). Heat olive oil in a large heavy bottomed pot. Add onions and carrots and a dash of salt and cook until softened. Stir in dry mustard and cloves. Add split peas and stock and bring to a simmer. Season with salt and pepper and cover. Simmer, covered for at least an hour or until the split peas are the consistency that you like (I let mine cook almost two hours and the peas are all mushy). Taste and correct seasoning if necessary. Serve hot with crispy garlic.
4 garlic cloves, thinly sliced
1-2 Tbs olive oil
Heat olive oil in a small fry pan over med high heat. Add garlic and cook until golden. Drain on paper towels.