French Bread Buns

These French bread buns are basically exactly what they sound like: a little French bread sandwich roll.  They are really great for chicken salad sandwiches, sloppy joes, pulled pork sandwiches, and more.  My husband likes to toast them up with a little butter and throw an egg on it for breakfast.  We recently ate them with tuna salad sandwiches and with chicken caesar sandwiches (the chicken caesar ones will be posted next week so look out for those!) and they were just awesome all around.

French Bread Buns

Number of Servings: 8 large sandwich buns
Time to Prepare: 2 hours 30 minutes

• 1 1/2 cups warm water
• 1 Tbsp active dry yeast
• 2 Tbsp sugar
• 2 Tbsp canola oil
• 1 tsp salt
• 4 cups flour (more or less)
• 1-2 Tbsp corn meal

In the bowl of a stand mixer, combine the warm water, yeast, and sugar for about 5 minutes until it is foamy.  Stir in oil, salt, and 2 cups flour.  Begin mixing and continue to add the rest of the flour gradually until the dough has pulled away from the sides of the bowl.  Knead the dough in the stand mixer for about 5 minutes, until smooth and elastic.  Lightly spray a large bowl with cooking spray and place the dough in the bowl, turning to coat.  Cover and let the rise until doubled, about an hour.

Lightly punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces.  Form each piece into a ball and let rest for 10 minutes.  Roll each ball into an oblong shape, about 5-6 inches long and 1 1/2 inches wide.  Place the rolls on a lightly greased baking sheet about an inch or two apart (you will probably need two baking sheets).  Sprinkle with corn meal, cover loosely, and let rise until doubled, about 45 minutes.

Preheat the oven to 400 degrees.  Using a sharp knife, cut a slash down the center of each roll (the long way--as in the picture above) or three slashes diagonally across each roll.  Place a small, oven-safe dish in the oven with about 1 cup of hot water (I just use my Pyrex liquid measuring cup).  Bake bread for 12-15 minutes, until lightly browned and cooked through.

Source: adapted from Mel's Kitchen Cafe

Sweet Chili Edamame

I know some people are hating on soy lately, but man do I love edamame.  The bright, happy green always livens up my plate.  And getting a little dirty eating it with my hands kind of makes me feel like a kid again.  Plus, when you get the little microwavable bags from Costco, it is SO easy to prepare.  I've been trying to experiment with different ways to serve it so I randomly threw this one together the other day and we absolutely loved it.  So much so that I made it again just a few days later (repeating a recipe that soon after making it once almost never happens around here).  The sweet chili sauce pairs so nicely with the garlic and you get this great sweet and tangy flavor going on.  Just try it, you'll see what I mean.

Sweet Chili Edamame

Number of Servings: 4
Time to Prepare: 15 minutes

• 2 Tbsp butter
• 1 Tbsp minced garlic
• 9 oz frozen (in shell) edamame
• 1 Tbsp Thai sweet chili sauce
• kosher salt

Melt butter in a small saute pan over medium-low heat.  Stir in garlic and cook, stirring frequently, until golden brown, about 8 minutes.

While the garlic browns, cook the edamame according to the package instructions.

Place cooked edamame in a small serving bowl.  Scrape butter and garlic into the bowl.  Add Thai sweet chili sauce and stir to combine.  Season with kosher salt to taste.

Source: Myself
Produce Used: Garlic, edamame

Sweet Potato and Chicken Curry

I love curries.  They are always full of great flavor from the different spices and the aromas as you cook then are mouth-watering.  This is an especially great curry, in my humble opinion.  It is full of protein from the chicken and garbanzo beans, and loaded up with veggies too.  I particularly love the sweet and tangy balance that you get from the sweet potatoes and the tomatoes. 

Sweet Potato and Chicken Curry

Number of Servings: 4-6
Time to Prepare: 1 hour 30 minutes

• 2 tsp curry powder
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/8 tsp cayenne pepper
• 1 bay leaf
• 3 tsp canola oil, divided
• 2 to 3 chicken breasts, cut into 1" cubes
• 1 medium onion, vertically sliced (about 1 1/2 cups)
• 1 1/2 tsp minced fresh ginger
• 2 cloves garlic, minced
• 2 1/2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes (undrained)
• 2-3 small sweet potatoes, peeled and cut into 1/2" cubes (about 2 cups)
• 1 (15.5 oz) can garbanzo beans, rinsed and drained
• 1/2 cup frozen peas
• 3 small carrots, finely grated
• 1/2 Tbsp lemon juice

In a small bowl, combine the curry powder, coriander, turmeric, salt, pepper, cayenne, and bay leaf.

Heat 1 1/2 tsp oil in a large Dutch oven over medium-high heat. Add the chicken to the pan and saute for 5 minutes or until browned, stirring occasionally.  Remove the chicken to a plate and reduce heat to medium.  Add the remaining 1 1/2 tsp oil, then add the onion and cooking for 10 minutes or until tender and golden.  Increase heat to medium-high, return chicken to pan and cook one minute to warm the chicken.  Stir in ginger and garlic and cook for one minute, stirring constantly.  Add curry powder mixture, chicken broth, and tomatoes and bring to a boil.  Cover, reduce heat, and simmer for 30 minutes.

Stir in the sweet potato and garbanzo beans.  Turn heat to medium high and bring to a boil.  Cook uncovered for about 20 minutes, or until the sweet potatoes are tender.  Stir in peas and carrots and cook for 5 minutes.  Remove from heat, discard the bay leaf, stir in lemon juice, and serve over rice.

Source: adapted from Perry's Plate
Produce Used: Onion, ginger, garlic, sweet potato, peas, carrots, lemon

Chicken Tikka Flatbread Pizza

I have to just tell you how much I love the blog Mel's Kitchen Cafe.  I don't even remember how I came across it, but I have been following it for a couple years now, and I just adore her recipes.  I also kind of adore her and wish she was my friend in real life.  But she is definitely my best friend in the kitchen, whether she knows it or not.  I have so many recipes from her that we all love, many of them being awesome 20-minute meals.  And they're not just quick and easy, they always taste great too!  This flatbread pizza is a perfect example.  Assuming you have some flatbread (homemade or store bought) and some cooked chicken (rotisserie chicken works great here) available, this comes together in a flash.  The flavors are fun and unique for pizza, which is right up my alley.

Chicken Tikka Flatbread Pizza

Number of Servings: 6 personal pizzas
Time to Prepare: 20 minutes

• 1 (14.5 oz) can diced tomatoes, drained
• 2 tsp olive oil
• 1 tsp grated fresh ginger
• 1/8 tsp cayenne pepper
• 4 cloves garlic, minced
• 1 tsp curry powder
• 1/2 tsp cumin
• 1/4 tsp kosher salt
• 2 Tbsp cream
• 3 cups cooked, diced chicken
• 6 pieces flatbread (about 6 or 7" in diameter)
• 1/4 of a red onion, thinly sliced
• 8 oz mozzarella cheese, shredded
• 2-3 Tbsp chopped fresh cilantro

Blend the tomatoes in a food processor or blender until smooth.  Set aside.

Heat olive oil in a medium saucepan over medium heat.  Add the ginger, cayenne, garlic, curry powder, cumin, and salt.  Cook, stirring constantly, for about 30 seconds.  Add the pureed tomatoes and simmer for 3-4 minutes.  Stir in the cream and chicken and heat through.

Divide the chicken and sauce evenly among the 6 flatbreads.  Top with sliced red onion and mozzarella cheese.  Cook under your broiler (about 4-6" away) until the cheese is melted and starting to get brown spots--it will only take a few minutes so watch it carefully.  Sprinkle with cilantro and serve immediately.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Ginger, garlic, red onion, cilantro

Homemade Flatbread

I recently discovered this homemade flatbread and we are very excited for the many possibilities it brings with it.  It is a soft pita bread (foldable-type pita, not pocket-type pita) that is surprisingly easy to make and quite versatile.  I made it one day for beef gyros, then used the leftover the next day to make flat bread pizzas (recipe for those coming on Friday).  It was stellar in both settings, but perhaps my favorite use of it so far is just dipping it in hummus.  Yummy!!

Homemade Flatbread

Number of Servings: 8
Time to Prepare: 1 hour 40 minutes

• 2/3 cup warm water (about 110 degrees)
• 1/2 cup warm milk (about 110 degrees)
• 1 package active dry yeast
• 1 tsp sugar
• 1 Tbsp olive oil
• 1 tsp salt
• 3 cups bread flour, more or less

Combine water and milk in a liquid measuring cup.  Stir in yeast and sugar to dissolve.  Let sit until foamy, about 5 minutes.

Pour into the bowl of a stand mixer fitted with the dough hook.  Add olive oil, salt, and 1 cup flour and mix.  Add remaining flour a little at a time until the dough pulls away from the side of the bowl.  Knead for about 5 minutes, until the dough is smooth and elastic.

Place dough in a lightly greased bowl, turning to coat.  Cover with a towel and let rise until double, about 1 hour.

Divide dough into 8 equal pieces and shape into balls.  Place on a lightly floured surface, cover with a towel, and let rest for 10-15 minutes.

Heat a griddle or skillet to medium heat (about 300 degrees).  While it heats, roll out the first piece of dough: on a lightly floured surface, roll one of the dough balls into a circle about 1/8" thick and 7-8" in diameter.  When the griddle/skillet is hot, cook the dough for 2-3 minutes on the first side, until it bubbles and puffs.  Flip it over and cook for 2-3 minutes on the other side until it is golden and spotty.  (If it is taking longer than 2-3 minutes to cook, adjust the heat accordingly.)  Transfer to a plate and cover with a towel.  Repeat with the remaining dough--I usually roll the next one out while one is cooking, so I only have one rolled out at a time.  Serve immediately or freeze for future use!

Source: slightly adapted from Mel's Kitchen Cafe

Blueberry Boy Bait

This "boy bait" is one of my all-time favorite things to eat for dessert (also breakfast, but don't tell anyone).  I do find it kind of weirdly embarrassing to tell people the name, but I still find it amusing enough that I haven't renamed it something more boring.  This is one of my go-to desserts for guests.  It is kind of a blueberry coffee cake--a rich, buttery cake studded with berries and topped with cinnamon sugar.  The flavors meld together so beautifully, I just want to keep eating it.  It is amazing when it is warm out of the oven, but that doesn't stop me from eating it cold straight out of the pan the next morning.  Also, I have made it with a three-berry mix (blackberries, blueberries, and raspberries) which was also divine....possibly even better than with just blueberries, so feel free to mix it up!

Blueberry Boy Bait

Number of Servings: 12
Time to Prepare: 1 hour 10 minutes

• 2 cups flour
• 1 Tbsp baking powder
• 1 tsp salt
• 1 cup butter, softened
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 3 eggs
• 1 cup buttermilk
• 1 1/2 to 2 cups fresh or frozen blueberries, divided (or other berries)
• 1/4 cup white sugar
• 1/2 tsp cinnamon

Preheat the oven to 350.  Grease a 9x13" pan and set aside.

Whisk the flour, baking powder, and salt together in a medium bowl.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and 1/2 cup white sugar for about 3 minutes or until light and fluffy.  Add eggs one at a time, beating until just combined after each addition.  Add about 1/3 of the flour mixture, mixing until incorporated. Mix in 1/2 of the buttermilk.  Repeat with another addition of flour, the rest of the milk, and ending with the final addition of flour. Gently fold in about 1 cup of the blueberries and spread the batter into the prepared pan.

Scatter the rest of the berries over the top of the batter. Combine the 1/4 cup white sugar and the cinnamon and sprinkle over everything.  Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for about 10 minutes before serving.  It is great served with ice cream or whipped cream, but I usually just let it stand on its own!

Source: slightly adapted from Our Best Bites
Produce Used: Blueberries

Caramelized Onion Hummus

I believe I've mentioned before how much my husband loves hummus.  He told me the other day he was wanting to find a new recipe so I've had that on the mind.  We were having beef gyros for dinner with hummus on the side so I was looking for something to inspire me in coming up with a new recipe.  I was thinking about this warm potato salad recipe I tried recently that had these great caramelized onions in it (hopefully that will be coming soon...) and I got to thinking that a caramelized onion hummus could be pretty awesome.  And turns out it was.  Creamy, tangy, sweet.  A little bit of everything.

Caramelized Onion Hummus

Number of Servings: 6
Time to Prepare: 15 minutes

• 2 Tbsp olive oil
• 1 large red onion, thinly sliced
• 1 Tbsp sugar
• 2 tsp minced garlic
• 1 can garbanzo beans (rinsed and drained)
• 2 Tbsp tahini
• 1/4 cup olive oil
• 2 Tbsp lime juice
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• dash of cayenne pepper
• 1/2 tsp kosher salt
• 1/4 cup water
• 1 Tbsp cider vinegar
• olive oil for drizzling
• dried parsley

Heat 2 Tbsp olive oil in a medium skillet over medium heat.  Add onions and sprinkle with sugar, then toss to coat.  Cook, stirring regularly, for about 10 minutes until the onions are lightly browned.  Stir in garlic and cook for 2 more minutes.

In a blender, combine the caramelized onions, garbanzo beans, tahini, 1/4 cup olive oil, lime juice, cumin, paprika, chili powder, cayenne, salt, water, and vinegar.  Blend until smooth.  Spread in a bowl or on a platter.  Drizzle with olive oil and sprinkle with parsley.

Source: myself
Produce Used: Red onion, garlic, lime