Garlic Butter

TWO RECIPES...

GARLIC PARMESAN BUTTER WITH BASIL

https://blog.gardenuity.com/garlic-parmesan-butter/ - The Sage

GOURMET TIPS:

• Ditch the parmesan for a longer-lasting butter. If you’re not sure you can use all the butter within three days, don’t add the parmesan. This will help the flavor stay fresh for just a little bit longer.
• Alter amounts to your taste. Once you feel comfortable with the recipe, alter the amounts of each ingredient to suit your taste! Want more basil? Less garlic? You find your perfect balance and get creative in the kitchen.
• Harvest your basil and garlic fresh. If it’s an option for you, growing your fresh basil and garlic will increase the flavor of your recipe. While you may be able to get away with store-bought garlic, herbs taste way when freshly harvested. If buying from the store, buy fresh and organic, and use immediately.

INGREDIENTS

• 1 Stick Unsalted Butter, Softened

• ¼ c Grated Parmesan

• ¼ c Finely Chopped Basil

• 1 Small Clove Garlic Minced

• 1 t Fine Sea Salt

DIRECTIONS

1.  Mash together the butter, parmesan, Basil, salt, and garlic in a bowl.
2.  Form and cover with plastic. Refrigerate for up to 3 days, and let come to room temperature before using.

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BASIL GARLIC BUTTER

https://www.food.com/recipe/basil-garlic-butter-32311?scale=1; Dec 2022

INGREDIENTS

1 lbunsalted butter, at room temperature
• 1⁄2 Cbasil, clean and dry, chopped fine
• 2-3cloves garlic, finely minced or pressed
• 3Tparmesan cheese

Instructions

• Place the butter in a mixing bowl.
• Add basil, garlic, and cheese and whip with an electric mixer until mixture is smooth and evenly blended.
• Add salt to taste.
• Pack butter into four crocks.
• Allow flavors to blend for at least 4 hours before serving.
• Can be frozen for up to 3 months.

 

Banana Bread with Coconut Flour

Coconut Flour Banana Bread (Paleo)

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

 

Servings: 10 slices

Calories: 109 kcal

Author: Julia - https://www.theroastedroot.net/coconut-flour-banana-bread-paleo/

Ingredients

• 3 large eggs
• 4 ripe bananas mashed (about 2 cups)
• 3 tablespoons pure maple syrup
• 2 teaspoons pure vanilla extract
• ½ cup coconut flour
• 3 tablespoons tapioca flour
• 1/2 teaspoon sea salt
• 2 teaspoons ground cinnamon
• ½ teaspoon baking soda
• 1 teaspoon baking powder

Instructions

1. Preheat the oven to 375 degrees F. Lightly oil an 9” x 5” loaf pan and line with parchment paper. 
2. Add all ingredients to a blender and blend until smooth (note: you can use a mixing bowl and hand held mixer to prepare the recipe if you don't own a blender). Transfer batter to the prepared loaf pan and smooth into an even layer.
3. Bake on the center rack of the preheated oven 45 to 55 minutes, or until bread is golden brown and feels firm when poked in the center. Turn off the oven and allow bread to sit in the still-hot oven 5 to 10 minutes longer.
4. Remove bread from oven and allow it to cool at least 30 minutes before turning it out onto a cutting board and cutting into slices. Serve with grass-fed butter and a drizzle of honey or pure maple syrup.

   
   

   I (the author) have made this banana bread both using a blender and using a mixing bowl – either version works famously, so it’s up to you how you like to prepare your banana bread batter! Do not substitute with any other flour.

   Recipe Adaptations:

   • Add 1 cup of chocolate chips and/or 1 cup chopped walnuts or pecans
   • For a sweeter banana bread, add 2 to 4 additional tablespoons of coconut sugar
   • Use arrowroot flour in place of tapioca flour

Nutrition Facts

Coconut Flour Banana Bread (Paleo)

Amount Per Serving (1 of 10)

Calories 109Calories from Fat 27

% Daily Value*

Fat 3g5%

Carbohydrates 18g6%

Fiber 3g13%

Sugar 10g11%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

Easy Seeded Whole Wheat Bread

Easy Seeded Whole Wheat Bread

https://www.healingharvesthomestead.com/home/2017/1/14/easy-seeded-whole-wheat-bread

OR TRY...

Ingredients for Easy Seeded Whole Wheat Bread

* 1 1/2 cups warm water--like tepid bath water

* 3/4 Tbsp yeast (I got mine in bulk at Costco for a nice low price!)

* 2 Tbsp honey (We use raw, local honey.)

* 1/2 Tbsp salt (Always sea salt for us)

* 2 Tbsp Flax Seed  (Lots of healthy omegas in this stuff!)

* 3 3/4 cups Whole Wheat Flour  (Actually the Minimalist Baker says to use 2 cups of the flour as pastry flour and 1 3/4 cups whole wheat.  I didn't have and pastry flour---so just used whole wheat only.  It turned out great!  I'll probably experiment with the pastry flour and wheat flour mixture at some point.)  

* 1 Tbsp Sunflower or  Pepita Seeds   (Or what the heck? Use both!)

* 2 Tbsp Hemp Seed

* 1/2 Tbsp Chia Seeds 

Directions for Easy Seeded Whole Wheat Bread

Step 1)  

Using a large mixing bowl, combine your yeast, honey, flax seed, salt, flour (basically everything except the unground seeds).  Stir this up to make a rough dough.  Don't worry! It won't be smooth--just sticky, and that's fine.  Knead it a little bit until it no longer sticks to the sides of the bowl.  You can add a little extra flour if you need to, but don't worry about it too much.  

Step 2) 

Take the dough out and grease the bowl with some olive oil.  Replace the dough in the bowl, cover, and let rise for about 3 hours at room temperature---a little less if it's warm out.  Then place it in the refrigerator for about an hour, up to two.  In the times I have made this recipe, I have found the longer rise outside the 'fridge is best. 

Step 3)

Now, poke 3 holes in the dough (I just used my fingers) and place the sunflower/pepita seeds, hemp seeds and chia seeds in these holes.  

Put the dough on a floured surface and knead it a bit--about 15 to 20 times---just enough to create a nice elastic dough and have the seeds get mixed in fairly well. 

Step 4) 

Place it in your greased loaf pan and cover with a kitchen cloth.  Let it sit for about an hour---it will rise a lot more during this time! 

After it's risen, take a sharp knife and make some slash marks---this lets some air escape and because of the steam from the pan helps keep it moist.  It really works! Plus, it makes a pretty loaf! 

Step 5) 

Now, preheat your oven to 425 degrees.  When you do this, place a METAL pan on the bottom rack.  This will hold steaming water to keep the bread moist.  

Place the  bread pans on the middle rack.  Quickly pour a cup of water into the metal pan.  Don't worry! Expect it to hiss, steam, and bubble! Shut that oven door!

Step 6) 

Bake for about 25 to 35 minutes, checking after 25 minutes.  The bread will be golden brown and beautiful!

This bread is lovely: soft, tasty, firm, and absolutely delicious!  I've tried this a few different times in a few different ways, and this way turns out great every time!  

Check out the Minimalist Baker website

Gluten Free & Grain-Free Zucchini Nut Bread

Gluten Free & Grain-Free Zucchini Nut Bread
Ingredients:
4 large eggs – separated
2 med. or 1 lg. zucchini – grated on the large holes of a box grater – about 2 cups
1 1/2 cups almond flour
2 tbsp ground flaxseed
3 tbsp coconut flakes
½ c almond butter, raw, unsalted, creamy
1 scant tsp salt
2 T agave or honey
3-5 packets stevia
1 1/4 t cinnamon
¼ t (heaping) nutmeg
1 lg. pinch ground ginger
1 pinch ground cloves
1 t aluminum-free gluten-free baking powder
1 t vanilla
optional: 1 T cacao powder (or cocoa powder)
optional: ½ c walnuts – chopped
1 t cream of tartar

Directions:

1. Preheat oven to 325* f. Line long sides of a 5 x 9 loaf pan with parchment paper and grease or use cooking spray.
2. In lg. mixing bowl beat the egg yolks until light yellow (~2 minutes). Add everything (except the optional walnuts, cream of tartar, and egg whites) and mix until well blended.
3. If using walnuts, add to batter and stir in using a spoon.
4. In a clean bowl whip the egg whites and cream of tartar until stiff peaks form.
5. With spoon, add egg white mix into the zucchini mixture. Fold until no more streaks of white appear.
6. Pour into the prepared pan and cook for 45–50 minutes until browned and puffy on top and firm in the center. Let cool in the pan for about 10 minutes. Remove bread from pan, discard parchment and allow the loaf to finish cooling on a rack.

Challah Apple Stuffing

CHALLAH-APPLE STUFFING
Serves 10-12
http://www.buzzfeed.com/christinebyrne/challah-apple-stuffing

INGREDIENTS
2 - 1lb. loaves challah
1 cup unsalted butter (2 sticks)
2 cups diced celery
2 cups diced onion
2 cups peeled and diced Granny Smith apples
8 sprigs thyme, leaves picked and finely chopped
3 sprigs rosemary, leaves picked and finely chopped
6 sprigs marjoram, leaves picked and finely chopped
3 cups low-sodium chicken broth (we use vegetable broth)
kosher salt
freshly ground pepper, to taste
Note: To dice means to chop into roughly ¼-inch cubes.
Special Equipment
Aluminum Foil
9x13-inch baking dish

PREPARATION
Cut challah into 1-inch cubes and let cubes sit out in a bowl or on a baking tray, uncovered, for at least six hours to make them stale. Alternatively, you can dry bread in a 250°F oven by laying cubes in a single layer on baking sheets and baking for about 30 minutes, or until bread is dry but not toasted (it should not start to brown at all).

Preheat oven to 350°F. In a large saute pan, melt butter over medium-low heat, then add onions and celery. Add three teaspoons of salt and ground pepper to taste, and cook until onions are soft, about 8 minutes. Add apples and herbs and cook until apples are soft, about 5 minutes more.

In a large bowl, combine challah cubes, cooked vegetables in butter, and chicken broth. Mix until the bread is saturated with liquid, and everything is evenly mixed. Press stuffing into a 9x13-inch baking dish and cover with foil. Bake at 350°F for 40 minutes, then remove the foil, raise your oven to 450°F, and cook stuffing uncovered for another 10-15 minutes, or until the top starts to brown slightly.
Cool 10 minutes, then serve.

Banana Honey Nut Bread

Ingredients:
1 1/2c. ripe, mashed banana (~3)
1 T. (heaping) honey
1/4c. canola oil
1 egg, beaten
1 t. almond extract
1 c. whole wheat flour
1 t. baking soda
1 t. baking powder
1/2c. chopped nuts (pecans or walnuts)
Cooking spray, 4 x 8 loaf pan, 2 mixing bowls

1. Preheat oven to 350 degrees.
2. In a large metal bowl, mash bananas. Add honey, oil, egg, and almond extract and stir to mix well.
3. In a second bowl mix together the flour, baking soda, and baking powder. Stir into banana mixture and mix in the nuts.
4. Spray the loaf pan with cooking spray and coat with flour. Turn bread batter into pan and bake at 350 for 40 minutes. Check for doneness by inserting a wooden toothpick into the middle and removing. If it comes out clean, the banana bread is done. Begin checking after 35 minutes. Remove from pan and allow to cool on a cooling rack.