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Recipes
Skillet Foaccia Bread
By bweber
In the bowl of a stand mixer fitted with a dough hook, whisk together 1½ cups flour, yeast, sugar and salt until ...
- For the Dough:
- 2 cups all-purpose flour, or bread flour
- 1 1/2 teaspoons instant yeast
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
- 3/4 cup water, about 100-110°f
- 2 tablespoons olive oil
- For Topping:
- 4 tablespoons unsalted butter, melted
- 1 tablespoon grated parmesan cheese
- 1 clove garlic, finely minced
- 1/2 teaspoon italian seasoning
- 1/8 teaspoon paprika
Corn & Cheddar Souffles with Kale & Mushroom Salad
By bweber
In a large bowl, whisk the oil, vinegar and mustard
- 3 tablespoons EVOO
- 1 tablespoon red wine vinegar
- 2 teaspoons Dijon or Creole mustard
- 8 ounces white mushrooms, thinly sliced
- 1 package (5 oz.) baby kale
- 4 tablespoons butter, plus 1 tsp. for greasing the ramekins
- 2 1/2 cups whole milk
- 1 1/4 cups frozen corn
- 3 scallions, chopped
- 3/4 cup yellow cornmeal
- 5 large eggs, separated, at room temperature
- 1 1/2 cups (packed) grated extra-sharp cheddar (5 oz.)
Make-Ahead Vegetarian Moroccan Stew
By bweber
Combine cinnamon, cumin, ginger, cloves, nutmeg, turmeric, curry powder, and salt in a large bowl, reserve
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon curry powder
- 1 teaspoon kosher salt
- 1 tablespoon butter
- 1 sweet onion, chopped
- 2 cups finely shredded kale
- 4 (14 ounce) cans organic vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tablespoon honey
- 4 large carrots, chopped
- 2 sweet potatoes, peeled and diced
- 3 large potatoes, peeled and diced
- 1 (15 ounce) can garbanzo beans, drained
- 1/2 cup chopped dried apricots
- 1 cup dried lentils, rinsed
- 1 teaspoon ground black pepper, to taste
- 1 tablespoon cornstarch (optional)
- 1 tablespoon water (optional)
Pumpkin Brownies
By bweber
In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended
- FROSTING:
- 1 can (15 ounces) solid-pack pumpkin
- 4 eggs
- 3/4 cup canola oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter, softened
- 1 package (3 ounces) Cream Cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon milk
- 1/8 teaspoon salt
- 1-1/2 to 2 cups confectioners' sugar
Black Bean and Corn Quesadillas
By bweber
Heat oil in a large saucepan over medium heat
- 2 teaspoons olive oil
- 3 tablespoons finely chopped onion
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 1 tablespoon brown sugar
- 1/4 cup salsa
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter, divided
- 8 (8 inch) flour tortillas
- 1 1/2 cups shredded Monterey Jack cheese, divided
Blackened Salmon Tacos
By bweber
Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa
- 3 ripe mangoes - peeled, pitted, and diced
- 1 avocado - peeled, pitted, and diced
- 1 orange bell pepper, diced
- 1 jalapeno pepper, seeded and diced
- 1 lime, juiced
- 2 tablespoons chopped fresh cilantro
- 1 pinch salt
- 1 tablespoon sweet and spicy seafood rub, or to taste
- 1/2 teaspoon chili powder, or to taste
- salt and ground black pepper to taste
- 2 skin-on salmon fillets
- 2 tablespoons olive oil, or as needed, divided
- 6 corn tortillas
- 3 large limes, cut into wedges
Dulce de Leche Sweet Potato Pudding Cake
By bweber
Directions 1 Melt butter in a small saucepan over medium heat; cook, whisking constantly, until butter foams and st...
- 1/2 c unsalted butter
- 2 c all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1 c brown sugar
- 1 can(s) (15 oz) sweet potatoes, drained, finely mashed
- 2 large eggs
- 2 tsp vanilla extract
- 3/4 c coconut milk
- 1/2 c finely chopped toasted pecans
- Try Diamond of California Nuts
- 1 c dulce de leche
- 1/4 c toasted flaked coconut
Balsamic Peach Chicken Skillet
By bweber
Heat olive oil in a large skillet over medium-high heat
- 2 2 2 Tbsp olive oil
- 2 2 2 Tbsp olive oil
- 1/2 1/2 3/4 medium yellow onion , sliced (about 3/4 cup)
- 1/2 1/2 3/4 medium yellow onion , sliced (about 3/4 cup)
- 4 4 1 1/4 (5 oz) boneless skinless chicken breasts or 1 1/4 lbs chicken breast tenderloins
- 4 4 1 1/4 (5 oz) boneless skinless chicken breasts or 1 1/4 lbs chicken breast tenderloins
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 2 2 2 cloves garlic , minced
- 2 2 2 cloves garlic , minced
- 1/3 1/3 1/3 cup balsamic vinegar
- 1/3 1/3 1/3 cup balsamic vinegar
- 2 2 2 cups sliced firm but ripe peaches (about 2 medium)
- 2 2 2 cups sliced firm but ripe peaches (about 2 medium)
- 1/4 1/4 1/4 cup thinly sliced basil ribbons
- 1/4 1/4 1/4 cup thinly sliced basil ribbons
Apple Almond Super Juice
By bweber
Place all ingredients into blender, blend until smooth
- 1 peeled and diced granny smith apple
- 1/2 small banana
- 5 almonds
- 1 TBSP protein powder
- 1 cup unsweetened almond milk
- 1 TBSP chia seeds
- 1/2 tsp cinnamon
- 1/2 cup ice
Puff Pastry Cinnamon Rolls
By bweber
Preheat oven to 350 Take a sheet of puff pastry and place on a slightly floured surface
- 1 Puff pastry sheet
- 1 TBS melted butter
- 1 c. packed brown sugar
- 1/2 tsp cinnamon
- GLAZE
- 1 c. powdered sugar
- 1/2 tsp maple extract
- 1/4 tsp salt
- 1 TBS milk
- Chopped nuts for garnish