Chicken Gnocchi Soup

 2 Tbs Oil

1/2 medium onion, finely chopped

2 ribs celery, finely chopped

1 cup carrots, finely chopped or shredded

1 tsp dried parsley

1 tsp minced garlic

1/2 tsp dried thyme

3/4 tsp salt

1/4 tsp pepper

2 boneless chicken breasts

4 cups chicken broth

3/4 cup heavy cream

1 Tbs cornstarch

3 cups small gnocchi 

1 1/2 cups fresh spinach, roughly chopped

1/4 grated Parmesan cheese

In a large pot add oil, onion, carrots, and celery; cook over medium-high heat until slightly softened.

Add parsley, garlic, thyme, salt, and pepper; stir. 

Add broth and chicken; bring to a boil over medium-high heat. Simmer on medium-low until chicken and vegetables are cooked.

Remove chicken and shred. 

Whisk together heavy cream and cornstarch. Stir in this mixture and the gnocchi into the pot; simmer for 4-5 minutes, until gnocchi is cooked and soup is slightly thickened.

Stir in shredded chicken, spinach, and Parmesan. 

**I used milk instead of heavy cream, and chopped up some already cooked chicken and threw it in at the end. Still worked!

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Crumpets

 Ingredients

• 150g (1 cup) white flour
• 200ml (3/4 cup + 1 tbsp) warm water
• 1/4 tsp salt
• 1/2 tsp white sugar
• 1 tsp baking powder

Yeast Mixture

• 1 tsp yeast
• 1 tbsp warm water

Cooking:

• 2 tbsp unsalted butter, melted (or vegetable oil)

Crumpet Batter:

• Place flour, water and salt in a bowl and whisk for 2 minutes.
• Yeast Mixture - Dissolve Yeast into 1 tbsp warm water in a small bowl.
• Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds.
• Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 - 15%.

Cooking Crumpets:

• Grease 2 or 3 rings with butter (approx 9 cm / 3.5" wide, though any ring or metal shaper will do, (TIP: Non stick rings - brush with melted butter. Everything else - smear with butter)
• Brush non stick skillet lightly with melted butter then place rings in the skillet.
• Turn stove on medium high (medium for strong stoves) and bring to heat.
• Pour 1/4 cup batter into the rings.
• Cook for 1 1/2 minutes - bubbles should start appearing on the surface (but not popping yet).
• Turn heat down to medium, cook for 1 minute - some bubbles should pop around the edges.
• Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is "set" and it's clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
• Remove rings (you might need to run knife around to loosen).
• Then flip and cook the other side for 20 to 30 seconds for a blush of color.
• Transfer to write rack (golden side down) and fully cool.

From here - go to post for more tips and a video.

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Monster Cookies

 3 large eggs

1 1/4 cup brown sugar

1 cup sugar

1/2 cup unsalted butter

12 oz peanut butter

1 tsp vanilla

1/2 tsp salt

4 1/2 cups rolled oats

2 tsp baking soda

1 cup M&Ms 

1/2 cup chocolate chips

Combine eggs and sugars; mix well. Add butter, peanut butter, vanilla and salt; mix well. Add remaining ingredients

Form dough into balls (heaping tablespoon), then flatten slightly on pan. 

Bake at 350 degrees for 12-14 minutes. They will be soft; let them rest for 10 minutes before transferring to a cooling rack.

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Coffee Cake

 Ingredients

• ▢1 cup granulated sugar
• ▢2 cups all-purpose flour
• ▢1 tablespoon baking powder
• ▢1/2 teaspoon salt
• ▢1 egg
• ▢1 cup milk
• ▢1/3 cup vegetable oil 
• 
  

Topping:

• ▢1/2 tablespoon + 1/2 teaspoon cinnamon
• ▢1/3 cup white granulated sugar

Directions

• Preheat oven to 350°F and grease loaf pan.
• In a medium mixing bowl, combine sugar, flour, baking powder and salt. Set aside.
• In a large mixing bowl or mixer, beat eggs, milk and oil.
• Gradually add dry mixture to wet until just moist.
• Pour mixture into loaf pan. Combine topping, spoon on the loaf and swirl in with a knife, leaving some on top.
• Bake for 50 minutes.

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Lemon Chicken Orzo

3 tsp olive oil, divided

1 lb diced chicken breast

salt and pepper

1/4 cup chopped onion

1 cup orzo

2 cloves minced garlic

2 1/4 cups chicken broth (I did 2 cups + some water)

1 cup asparagus in 1" pieces (or broccoli or other veggie)

3 to 5 oz spinach or kale

zest and juice from one lemon

1/2 cup shredded Parmesan cheese

• 
  
• Heat 2 teaspoons of the olive oil in a large non-stick or cast iron skillet over medium-high heat. When the skillet is hot add in the chicken and season with salt and pepper. Sauté until the chicken is thoroughly cooked then remove it from the skillet onto a plate.
• Add the remaining 1 teaspoon of olive oil to the skillet then add in the onion. Sauté for one minute or until the onion starts to soften.
• Add in the orzo and garlic and sauté for about a minute. Pour in the chicken broth, stir everything together and bring it to a boil.
• Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for approximately 5 minutes and then add the asparagus. Simmer covered for an additional 5 minutes, then add the spinach. Cook for one minute or until spinach is wilted. Remove the lid and if there is any excess liquid remaining continue to cook uncovered for another minute.
• Add the cooked chicken back into the skillet and stir in the lemon zest, lemon juice and Parmesan cheese until everything is combined. Garnish with more Parmesan cheese, if desired. 

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Honey Oat Bread

3 cups old-fashioned oats (2 3/4 cups oat flour)

1/2 tsp salt

3/4 tsp baking soda

1/2 tsp baking powder

3/4 cup milk

1/2 cup honey

2 eggs

Blend 3 cups of old-fashioned oats into fine powder (flour). Then add remaining dry ingredients, then mix in wet ingredients. Let sit for 5 minutes.

Pour into greased loaf pan. Bake at 350 degrees for 40-45 minutes.

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Chicken Noodle Soup

Soup

3 Tbs. butter

1 diced yellow onion

2 cups chopped carrots

2 cups chopped celery

2 chicken breasts (about 3/4 lbs)

8 cups chicken broth (four 14.5-oz. cans)

3 bay leaves

1 tsp. soy sauce

1 tsp. dried parsley flakes

Noodles

1 egg

2 Tbs. cold water

1/2 tsp. salt

1 cup flour

Melt butter in a large pot over medium heat; add onion, carrots, and celery. Sautee 5-7 minutes, until they start to tenderize. 

Add remaining soup ingredients; cover and bring to a boil. Simmer for 20 minutes, or until chicken is cooked.

While soup is simmering, make dough for the noodles. Whisk together egg, salt, and water, then gradually add flour. Mix/knead until dough forms into a smooth ball, about 2 minutes. Let rest for 20 minutes.

When chicken has cooked, remove breasts from pot, shred, and return to pot. Bring back to a simmer.

Cut noodle dough in half; roll until thin (1/4 inch) and use a sharp knife or pizza cutter to cut into skinny strips, then across to create 1 - 1.5 inch noodles. Add to simmering soup; noodles have cooked when they float (1-2 minutes).

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Sandwich Bread

 2 cups (11 oz) bread flour

6 Tbs. (2 oz) whole-wheat flour

2 1/4 tsp. yeast

1 1/4 cups warm water (120 degrees)

2 Tbs. unsalted butter, melted

1 Tbs. honey

In a mixer with a paddle attachment combine dry ingredients, then add wet ingredients. Mix on low until combined, then on medium for 2 minutes. Scrape down bowl, and mix for 2 minutes more. 

Remove bowl and paddle from mixer (leave paddle in dough), scrape down, cover with plastic, and rise in warm place until doubled (about 20 minutes).

Dissolve 3/4 tsp. salt in 2 Tbs. warm water.

Return bowl and paddle to mixture, add salt-water mixture to dough, and mix on low until combined, about 40 seconds. Increase speed to medium and mix 1 minute. Place dough in a greased loaf pan. Cover and let rise 15-20 minutes; uncover and let rise 5-10 minutes more, until center of dough is level with the edge of the pan.

Beat 1 egg with 1 tsp. water and a pinch of salt. Gently brush top of loaf with egg mixture. Bake at 375 degrees for 40-45 minutes. Loaf should reach a temperature of 208-210 degrees.

Release bread from pan, brush with melted butter if desired, and let cool on rack.

From America's Test Kitchen cookbook.

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