Instructions For Your TMB Sugar Cookie Kits:
Thaw cookie dough to room temperature.
Preheat oven to 350 degrees.
Place large sheet of parchment paper on your countertop, set dough on center of sheet, then place additional sheet on top. This allows you to avoid using additional flour with rolling!
Roll out dough with rolling pin to desired thickness.
Cut out cookie shape using enclosed cookie cutter.
Remove remaining dough edges and repeat until all dough is used.
Place cookies on prepared baking sheet and place in freezer for roughly 20 minutes. Do not skip this step or your cookies will spread while baking!
Place in oven and bake for roughly 8-10 minutes.
Allow to cool & enjoy!
Instructions For Reheating Your Par-Baked TMB Pizza Crust:
Defrost to room temperature.
Cover with your favorite toppings & place on baking sheet.
Bake at 350 degrees for roughly 8-10 minutes.
Enjoy!
Here is a great recipe to coincide with our "stuffing kits" available at the Bakehouse!
Ingredients:
2TBL Extra Virgin Olive Oil
1 Small Onion, Diced
2 Cloves Garlic, Minced
1C Celery, Chopped
1C Carrots, Chopped
1C Cooked Heirloom Wild Rice
4C Tabor Mtn Crackers Mix
2C Bone Broth (Or Water To Keep Vegan)
1tsp Thyme
1tsp Sage
Salt & Pepper To Taste
Heat olive oil in large pan and add onion, garlic, celery and carrots.
Sautee til soft and onions golden.
Place sauteed items in large bowl and add remaining ingredients.
Mix thoroughly then place in 8x8 prepared baking dish.
Bake at 350 degrees for roughly 20 minutes, stirring once at half way mark.
Option to broil for 2-3 minutes for crusty top!
Ingredients:
1 cup green lentils
2-3 large carrots
1 small shallot
6 dried figs or prunes
½ cup each chopped mint and cilantro
¼ cup chopped whole almonds
Dressing:
1 tsp. ground cumin
½ Tbsp. fennel or green anise seeds
¼ tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. smoked paprika
¼ tsp. ground coriander
pinch of cayenne or crushed chilies
1 Tbsp. freshly-squeezed lemon juice
1 tsp. raw honey or agave
3 Tbsp cold pressed olive oil
pinch of sea salt
Carrot Marinade:
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. freshly squeezed orange juice
pinch of salt
1. Whisk the carrot marinade together in large bowl. Wash the carrots and using a peeler, peel long strips lengthwise and place in the bowl with the marinade. Let sit while you make the rest of the salad.
2. Soak the lentils first if possible. Drain and rinse well. Cook the lentils according to the package instructions (about 20-30 minutes) with a few pinches of salt, just until al dente – be careful not to over cook them. Drain and lightly rinse.
3. While the lentils are cooking, make the dressing. First, toast the cumin and fennel or anise seeds in a dry skillet over medium-high heat until fragrant. Remove from heat and using a mortar and pestle, give the seeds a rough grind. Add all remaining spices, juice, honey and oil, whisk well. Add the warm lentils and marinated carrots, including any leftover marinade. Slice figs or prunes and onions thinly and add. Add washed and chopped herbs. Season to taste. Serve.
Baaaaacccoooooon. Oh my! This is one of my new favorite recipes for late night eating. I know that it isn't the healthiest choice around midnight, but between the saltiness of the bacon, the crunch of the almonds and the sweet, gooey dates. Oh my! They are good! Chef Angela recently led an appetizers class at the kitchen, which included these bad boys and I have been dreaming about them ever since. We always have medjool dates & almonds on hand. So when we are lucky enough to grab bacon from Larga Vista Farm... It. Is. On. Ingredients:
2 Medjool dates (per serving) left whole and pits removed
1-2 almonds per date
1 lb bacon, each slice cut into 3-4 pieces (depending on size of date)
Toothpicks
Instructions:
Stuff one almond in date.
Cut each slice of bacon into 3 or four pieces.
Stretch bacon and wrap each date with a piece of bacon.
Insert toothpick through bacon and date.
Line sheet pan with parchment and place wrapped dated on sheet.
Bake bacon wrapped date for 15-20 minutes until slightly browned at 450 degrees, turning once.
Serve warm.
Ingredients:
4 large potatoes, washed and cut into thin slices
4 large scallions (green onions), sliced
Salt and Pepper to taste
Olive oil for cooking
Preheat a large sauté pan over medium heat.
When pan is hot, pour in enough olive oil to coat pan and swirl around.
Add potatoes to pan, then add a little salt and pepper, stir often to prevent sticking.
Let potatoes cook until tender, cover pan to cook more quickly.
After about 10 minutes of cooking, stir in half of the scallions and check seasoning.
Add more salt and pepper if needed.
Continue to cook until tender.
When potatoes are cooked, remove from heat and add in remaining scallions and serve.
I know many people only think of ground beef when making meatballs, but ground chicken has such great flavor too! And then to combine it with fresh spinach makes for a fantastic side dish.
Ingredients:
1 lb ground chicken (I like to combine light & dark meat for added flavor. The dark obviously has more fat, so keep that in mind)
2 handfuls fresh spinach
1 tsp celtic sea salt
1 Tbl italian herbs
1 Tbl Extra Virgin Olive Oil
Combine chicken, salt & herbs in a large bowl. Next "rip" the spinach leaves into small pieces and toss into bowl. Combine all ingredients.
In a medium size pan, heat olive oil. Using a medium size melon baller, drop meatballs into oil and allow to cook until the centers of the meatballs reach 165 degrees.
Serve over noodles or spaghetti squash, with your favorite homemade sauce!
So the other day I was at Costco for the first time in eons...
No kids + No schedule + No list = Big Trouble for my pocket book!
I try not to go too often because I can't seem to walk outta there without spending at least $300-400 at a time. Anyway, after perusing the book section I was so excited to find Dried Sprouted Beans for sale - a combo of adzuki, lentils and mung beans already sprouted & ready to go in less than 15 minutes! A perfect combo for my blanched & frozen kale from last summer's CSA share.
Costco Complete
Ingredients:
2 cups cooked brown rice
1 1/2 cups cooked sprouted mixed beans *
1 head chopped kale
1 Tbl extra virgin olive oil
garlic & celtic sea salt to taste
* The directions on the beans states to boil beans in 3 cups of water, but I used 2 cups water & 1 cup veggie stock for flavor.
Directions:
Add oil to medium pan & heat. Toss in kale and sauté with garlic & salt. Add brown rice and beans. Combine all ingredients & heat thoroughly. Serve warm.
Yes really, that's it...
My kids each had 3 bowls of it for dinner tonight.
Protein, fiber, flavor tons of vitamins & really no work - Ta Da!
I had 2 left-over burgers and 2 screaming kids, ready for dinner. So I grabbed some veggies, chopped them up and sautéed them in coconut oil with fresh garlic & onion. Next I threw in my burgers chopped, and added 1 cup brown rice. Kids were fed in less than 20 minutes. Be sure to season with celtic sea salt & cracked pepper to taste!
I am embarrased to call this a "recipe" because I don't measure or calculate anything, but people keep asking me how I make my fries. These are SUPER easy and you can use whatever type of potato you wish, including sweet potatoes! It all started as a way to save money, actually. My kids love fries and a small bag of organic fries are $2.55. Well you can buy a 5lb bag of organic potatoes 2 for $5 and those can make a LOT of fries!
Ingredients
Potatoes (red, russett, creamers, sweet potatoes)
Grapeseed Oil
Celtic Sea Salt
Cracked Black Pepper
Paprika
Cut up as many potatoes as you need for your family into thin, long fries and put them in a large, mixing bowl. Drizzle oil over top (maybe 1-2 Tbsp). Season with salt, pepper and paprika for color then toss in bowl until all the fries are coated. Place in a single layer, on a pizza pan or cookie pan and bake at 450 degrees for 20 minutes. You can throw them under the broiler for a minute or two at the end. Please Note: I do not spray my pans with non-stick cooking spray because there is enough oil on the fries already...
