Lately, I’ve been on a greens kick. After discovering I could puree spinach and kale into my smoothies without affecting the taste, I started experimenting with hidden, pureed greens in EVERYTHING. And you know what? It totally works. We’re going through at least TWO giant bags of fresh greens per week at my house without my kids knowing they’ve eaten even a single bite of the stuff! In fact, Jamie will swear up and down he hates spinach and kale, [ Read More ]
Archive for the ‘Breads’ Category
Last weekend, I had a bit of an emergency situation on my kitchen countertop. Overripe bananas and sweet potatoes were approaching the point of no return and vying for my attention. I finally decided to whip up this recipe, which uses both, along with some orange juice and sunflower seeds for interest. The resulting muffins were little flavor powerhouses of all things sunny and bright. I love them, with all of my heart and sunshine. And now you can too. Y’know, if you happen to have overripe [ Read More ]
These muffins are much lighter in texture than regular cream cheese muffins, which can sometimes seem like a little too much for the first thing in the morning. The cream cheese flavor still shines through in this version, but the muffins retain that light & fluffy weight to them because there’s not too much actual cheese and sugar weighing them down. All in all, I’d say they’re just right.
Like ebony and ivory. But much, much softer. This is a fun variation on weekend breadmaking at our house that I like to whip out when someone’s coming over. Cutting the loaf can be a surprise because you’re never quite sure what the layers did while the dough was rising, but it always comes out looking good and tasting even better. The recipe below will yield two loaves. Sometimes I add another half recipe to the mix so I have an extra [ Read More ]
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Feb
Feb
Cheap Recipe: Monte Cristos
This is one of those meals that is appropriate at any time of day — some restaurants keep it on their breakfast menu, while others feature it as a lunch special. We’ve made it for supper many times at my house. It just works. A warm and melty union between French toast and ham sammies, I often serve it with a sidecar of salsa instead of the traditional strawberry jam. Something about the sweet and salty combination seems to just [ Read More ]
For years, I’ve been yearning for a home version of these little babies that proved as moist and dense as the real thing but didn’t require using Bisquick, which I don’t buy because I feel like it makes otherwise competent cooks need a crutch to lean on. Making Bisquick pancakes for the family on Sunday morning sort of seems like reading the Cliffs Notes version of Gone with the Wind. What’s the point? After being thoroughly disappointed with my Internet findings, [ Read More ]
Gracie’s hippie sister here, using a cold day as an excuse to make one of the warmest of winter dishes. When I lived in the St. Louis area, my office was just a few blocks from a St. Louis Bread Company restaurant. One of my favorite lunchtime treats was to go to the Bread Company (known outside the St. Louis area as Panera) and have some of their famous onion soup in a bread bowl. The Panera/SLBC version involved an [ Read More ]
The Red Kitchen Project is dedicated to creating delicious recipes that can be made solely from simple ingredients, available at low-selection, discount grocery stores like ALDI or Save-A-Lot.
