Tag: from scratch

Butternut Squash Soup

A few blogs ago, I shared that I have this WONDERFUL collaboration on Instagram where we randomly choose a country to explore its cuisine each month. There are no restrictions on what we cook, as long as it is from the country at hand. Additionally, I have a collaboration that we choose a cookbook and try three different recipes of our choosing each month. This month, I hit both collabs in one cook: This delightful butternut squash soup!

This month, I am cooking from The Blue Zone Kitchen by Dan Buettner. If you are unaware, the Blue Zones are regions on Earth where people live the longest based on healthy lifestyles. Dan has done extraordinary research in the area and then compiled a cookbook using recipes from each of the five zones:  Ikaria, Greece; Okinawa, Japan; Nicoya, Costa Rica; Sardinia, Italy; Loma Linda, United States. 

My first cook was Creamy Butternut Squash Soup from Nicoya, Costa Rica. It is fall in Wisconsin and a vegetable based soup sounded divine. Boy, was I right. Normally, I work hard to follow the recipe to the T, but in this case, I had a squash that was much bigger than what the recipe called for, so I modified it a bit to suit the ingredients I had on hand. Regardless, it turned out to be a delicious soup that I can not wait to make again! 

Your Ingredients to Butternut Squash Soup

  • 2 pound butternut squash, peeled and seeded, coarsely chopped 
  • 4 sweet peppers, seeded and coarsely chopped
  • 2 tablespoons chopped cilantro
  • ¾ cup diced onion
  • 2 cups chicken stock
  • salt and pepper

Your Steps (It’s so easy!)

Combine all the ingredients in a large, heavy Dutch oven. Bring to a boil and then lower to a simmer and allow to cook for 30 minutes. Use an immersion blender to blend the ingredients for a creamy soup.

If you prefer a chunky soup, cut the peppers and onions a bit finer. Then use a potato masher to break down the butternut squash after simmering.

All the color!
Mixed together!
Ready to eat!

Butternut Squash Soup

Indulge in the ultimate comfort food with this Butternut Squash Soup, a creamy and flavorful delight.
Print Recipe Pin Recipe
Servings 0

Ingredients
  

  • 2 pounds butternut squash peeled and seeded, coarsely chopped
  • 4 sweet peppers seeded and coarsely chopped
  • 2 tablespoons chopped cilantro
  • ¾ cup diced onion
  • 2 cups chicken stock
  • salt and pepper

Instructions
 

  • Combine all the ingredients in a large, heavy Dutch oven.
  • Bring to a boil and then lower to a simmer and allow to cook for 30 minutes.
  • Use an immersion blender to blend the ingredients for a creamy soup.
  • If you prefer a chunky soup, cut the peppers and onions a bit finer. Then use a potato masher to break down the butternut squash after simmering.
Tried this recipe?Let us know how it was!

Looking for other great soups?

Check out my cooking page or maybe find some of my favorites below!

Kale and White Bean Sausage Soup

JessLeave a comment

Strawberry Rhubarb Galette

This one has been on my heart for a while and I am dang excited that I finally got to put a delicious strawberry rhubarb galette together for you. Yay for all the spring time harvesting and gardening. School is out and I am here for it!

I have always said, “I don’t do pies.” I am not sure why, but I think part of it has to do with the intimidation factor of the “perfect pie crust.” You can’t fail at it if you don’t make it, right? I also have always thought cakes and brownies were far superior to pie. I like this excuse better because generally I have a growth mindset. But as I have grown as a baker (I LOVE a good homemade laminated dough!), I have also sort of dismissed the “no pies for me” vibe I have been giving out. 

This especially became true when I discovered the galette. A galette is this beautiful French pastry that is a sort of free form pie, free of a specific baking pan. It feels rustic and homey; a homesteader’s paradise. Maybe it will be my gateway to the regular pie, but for now, I can foresee many galettes, sweet and savory, in my future. 

This strawberry rhubarb galette has a lovely, slightly sweet crust that has a perfect flour to butter ratio. The fruit melts together with two different sugars and although it looks exquisite, it truly is a bake that is easier than it looks and requires minimal work. It’s a great one to serve up any time of day (The Mr would say it makes a great “breakfast pie.” Ha!)

Ready to start baking together? Let’s do it! 

Your Ingredients for Strawberry Rhubarb Galette

  • 1 ½ cups all purpose flour 
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold butter, cubed
  • ⅓ cup ice cold water 
  • 3 cups rhubarb, peeled and diced 
  • 2 cups strawberries, cored and sliced
  • ⅓ cup brown sugar 
  • ⅓ cup white sugar 
  • 2 tablespoons cornstarch 
  • 3 tablespoons flour 
  • 1 tablespoon lemon juice 
  • 1 egg yolk
  • Additional sugar for sprinkling on the crust

Your Steps to Strawberry Rhubarb Galette 

In a stand mixer bowl, combine flour, sugar and salt. Mix with the paddle until well combined. Add cubed, cold butter and mix on medium for about 90 seconds, until the texture resembles sand. 

Remove the bowl from the stand mixture. Add water in increments, stirring with a wooden spoon until a dough just comes together. You do not want to over add the water. 

Once a dough has come together, form it into a ball by hand (do this quickly so as not to melt the butter), wrap in plastic wrap, and chill for at least an hour. 

Meanwhile, preheat the oven to 400 degrees (375 if using a convection oven).

Now to prepare the filling

If you have not yet, prepare the strawberries and rhubarb. Place the fruit in a bowl and stir in the lemon juice. In another bowl, combine the white and brown sugars, cornstarch, and flour. In yet another small bowl, whisk the egg yolk with ½ tablespoon water. 

Once the crust has chilled, remove and roll out on a floured surface to a circle, about 14 inches in diameter. Place on a parchment lined baking sheet (I like to fold the dough in half and then in quarters to transfer it from the table to the baking sheet). 

At this point, stir the sugar mixture into the fruit. Pour the fruit onto the center of the crust, leaving about three inches of dough on the edges. Gently fold up each edge, doing approximately 7-8 folds. Brush the edges of pastry with the egg wash and sprinkle a bit of sugar onto the crust by hand. 

Bake for 35-40 minutes, until the crust is golden brown the bottom is cooked through. Allow to cool and set before serving.

I always cube my butter on the wrapper.
Ready to chill.
Prepping the fruit.
Get it all set!
Roll out the dough and then prep the fruit.
Pour it on.
Fold it up.
Ready to eat!

Strawberry Rhubarb Galette

Rustic and simple to put together, this sweet and tart strawberry rhubarb galette is the perfect springtime pastry!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 1 hour
Course Dessert
Cuisine American, French
Servings 8 servings

Ingredients
  

  • 1 ½ cups all purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold butter cubed
  • ⅓ cup ice cold water
  • 3 cups rhubarb peeled and diced
  • 2 cups strawberries cored and sliced
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons flour
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • Additional sugar for sprinkling on the crust

Instructions
 

  • In a stand mixer bowl, combine flour, sugar and salt. Mix with the paddle until well combined. Add cubed, cold butter and mix on medium for about 90 seconds, until the texture resembles sand.
  • Remove the bowl from the stand mixture. Add water in increments, stirring with a wooden spoon until a dough just comes together. You do not want to over add the water.
  • Once a dough has come together, form it into a ball by hand (do this quickly so as not to melt the butter), wrap in plastic wrap, and chill for at least an hour.
  • Meanwhile, preheat the oven to 400 degrees (375 if using a convection oven) and prepare the rhubarb and strawberries.
  • Place the fruit in a bowl and stir in the lemon juice. In another bowl, combine the white and brown sugars, cornstarch, and flour. In yet another small bowl, whisk the egg yolk with ½ tablespoon water.
  • Once the crust has chilled, remove and roll out on a floured surface to a circle, about 14 inches in diameter. Place on a parchment lined baking sheet (I like to fold the dough in half and then in quarters to transfer it from the table to the baking sheet).
  • At this point, stir the sugar mixture into the fruit. Pour the fruit onto the center of the crust, leaving about three inches of dough on the edges. Gently fold up each edge, doing approximately 7-8 folds. Brush the edges of pastry with the egg wash and sprinkle a bit of sugar onto the crust by hand.
  • Bake for 35-40 minutes, until the crust is golden brown the bottom is cooked through. Allow to cool and set before serving.
Keyword baking, dessert, galette, pastries, spring baking, Strawberries, strawberry, Strawberry Rhubarb
Tried this recipe?Let us know how it was!

Looking for other rhubarb and strawberry recipes?

Check out my baking page or perhaps one of my favorites below will tickle your fancy!

JessLeave a comment
sourdough discard crackers

Sourdough Discard Crackers

“They are PERFECT”-My big kiddo, after trying these sourdough discard crackers. And let me tell you, he can be hard to please. 

My big kid is a snack cracker, granola bar, banana eating junkie. He’s an athlete and in middle school and I swear he never stops eating. What I am trying to say is he knows his snacks. So when I gave these crackers a go last week and they weren’t perfect, he certainly let me know they were lacking. But I wasn’t about to give up. 

The following weekend, I gave it another go. I changed the salt and the nutritional yeast and let the dough chill for an hour. I baked them at a higher temperature. And when they came out and my family gave them a try, the response was pretty dang positive. 

The Mr: “I’ll take more of those please.” 

My Little One: “He can’t have them all. Can I have a plate?”

My Big Kiddo: “They are PERFECT.”

I hope your family loves them as much as we did! If you have never used nutritional yeast before, it can be found in the baking aisle. It is yellow and flaky and gives a cheese like flavor without the cheese. I like to use Bragg Nutritional Yeast.

These crackers are such a great way to use up that sourdough discard and you can have crackers in under 2 hours. How great is that?!

Ready to start creating? Let’s go! 

Your Ingredients

  • 200 grams sourdough discard, room temp (ish. If you forget to pull it from the fridge, that’s okay too!)
  • 5 tablespoons butter, mostly melted
  • 1 teaspoon of salt, divided
  • 1 ½ – 2 tablespoons nutritional yeast
  • ¾ cup whole wheat flour

Your Steps to Sourdough Discard Crackers 

In a medium bowl, melt butter nearly all the way. Allow to cool just a bit before stirring in the sourdough discard. I like to use a fork to incorporate  Sprinkle in ½ teaspoon salt and nutritional yeast. Stir well. Add the flour and stir with the fork until well combined. Knead just a couple turns. Then wrap the dough in plastic wrap and chill for an hour. 

Meanwhile, preheat the oven to 375 F. Once the dough has finished chilling, place on a large piece of parchment paper. Sprinkle with just a bit of flour on the rolling pin and roll as thin as you can (about 1-2 mm). Sprinkle with remaining ½ teaspoon salt. 

Place on a baking sheet and bake for 5-8 minutes. Remove and score the crackers with a pizza roller. Place back in the oven for an additional 10 minutes. Inevitably, the edges will bake quicker than the inside. I like to pull the crispy outside ones and then back it another 4-8 minutes, checking to pull other crispy ones and returning to bake a bit more.  Allow crackers to cool and then store in an airtight container (If you can keep your hands off of them!)

All mixed up (minus the flour)
Just chilling.
Get it as thin as you can!
Cut after a few minutes of baking.
Pull the crispy ones and let the others bake.
Crackers and wine? Yes please!

Sourdough Discard Crackers

Got excess sourdough discard? Don't worry, transform it into sourdough discard crackers! These tasty treats will satisfy your snack cravings!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 26 minutes
Chill Time 1 hour
Course Appetizer, Snacks
Cuisine American
Servings 4 servings

Equipment

Ingredients
  

  • 200 grams sourdough discard room temp
  • 5 tablespoons butter mostly melted
  • 1 teaspoon of salt divided
  • 1 ½ – 2 tablespoons nutritional yeast
  • ¾ cup whole wheat flour

Instructions
 

  • In a medium bowl, melt butter nearly all the way. Allow to cool just a bit before stirring in the sourdough discard. I like to use a fork to incorporate. Sprinkle in ½ teaspoon salt and nutritional yeast. Stir well.
  • Add the flour and stir with the fork until well combined. Knead just a couple turns. Then wrap the dough in plastic wrap and chill for an hour.
  • Meanwhile, preheat the oven to 375 F. Once the dough has finished chilling, place on a large piece of parchment paper. Sprinkle with just a bit of flour on the rolling pin and roll as thin as you can (about 1-2 mm). Sprinkle with remaining ½ teaspoon salt.
  • Place on a baking sheet and bake for 5-8 minutes. Remove and score the crackers with a pizza roller. Place back in the oven for an additional 10 minutes. Inevitably, the edges will bake quicker than the inside. I like to pull the crispy outside ones and then back it another 4-8 minutes, checking to pull other crispy ones and returning to bake a bit more. Allow crackers to cool and then store in an airtight container.

Notes

Other herbs and spices can certainly be mixed in as well. Sticking with just the salt and nutritional yeast will give a cracker that tastes very similar to square cheese crackers, but I am certain garlic or rosemary would go well too!
You can skip the nutritional yeast all together and go with an herb cracker! You get to choose!
Keyword crackers, discard recipess, homemade crackers, nutritional yeast, sourdough, sourdough baking, sourdough crackerss, sourdough discard
Tried this recipe?Let us know how it was!

Looking for other snacks or sourdough treats?

Here are some great places to look! Sourdough Adventures and Snacks. Maybe you eat with your eyes. Here are my favorites!

Jess2 Comments

Chewy Granola Bars

As parents of littles, you think they need all the snacks and have to plan on packing multiple options for them whenever you leave the house. Then you get to teens and pre-teens and suddenly the abundance of snacks you THOUGHT was a lot looks like a drop in the hat compared to what you need for the big kids. My goodness, do we go through the granola bars at our house; so much so that I was inspired to play with the idea of a homemade chewy granola bar. 

I have a couple other granola bars that I have created (Check out these almond joy bars and simple baked granola bars), but these are more crunchy than not and my kiddos much prefer chewy granola bars. 

What I think is a secret ingredient/step to these granola bars is the thin layer of dark chocolate spread on the parchment before pressing the bars into the baking pan. When looking at recipes across the Internet, the main complaint of a chewy granola bar is that it doesn’t stay together. This layer of chocolate helps give the little bit of support needed to hold the bars together. And I mean, who doesn’t love a little extra chocolate? 

While these bars are rather thick, you can certainly press them into a larger pan to make them thinner. You may need a bit more melted chocolate than what I have measured here and the baking time will decrease. Bake them a bit too long? They just won’t be chewy anymore, but they will still be delish! 

Let’s start creating! 

Your Ingredients

  • 4 cups old fashioned oats
  • ½ cup whole wheat flour
  • ½ cup flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup brown sugar 
  • ½ cup coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla 
  • ½ cup mini chocolate chips 
  • ⅓ cup chopped nuts
  • ¾ cup dark chocolate chips 
  • ½ tablespoon coconut oil 

Your Steps to Chew Granola Bars

Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside. 

In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt. 

Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more. 

In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so. 

Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more. 

The parchment paper allows you to pull all the bars out of the pan.  This will help prevent them from breaking apart. Store at room temperature in an airtight container.

Mix the dry and melt the creamy!
Stir it in!
Get that chocolate base.
Press it into the pan.
Cut it up!
Serve it up!

Chewy Granola Bars

These quick to come together chewy granola bars are perfect as a snack between meals, after school, or for busy individuals on the go!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 bars

Equipment

Ingredients
  

  • 4 cups old fashioned oats
  • ½ cup whole wheat flour
  • ½ cup flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup brown sugar
  • ½ cup coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • ½ cup mini chocolate chips
  • ⅓ cup chopped nuts
  • ¾ cup dark chocolate chips
  • ½ tablespoon coconut oil

Instructions
 

  • Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside.
  • In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt.
  • Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more.
  • In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so.
  • Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more.
  • The parchment paper allows you to pull all the bars out of the pan. This will help prevent them from breaking apart. Store at room temperature in an airtight container.
Keyword chocolate, chocolate and peanut butter, granola bar, granola bars, homemade granola bars, oatmeal, peanut butter
Tried this recipe?Let us know how it was!

Looking for other after school snacks?

Let me give you a few recommendations of favorites around our house!

JessLeave a comment

Easy Cassoulet

Over a year ago, I was flipping through my classic Red Betty Crocker Cookbook for my Instagram  collab  “one book, three recipes” when I stumbled on their version of “Easy Cassoulet.” I went on to read that cassoulet is a traditional French dish that is slow cooked over many hours and has been elevated over the years to be a staple dish. That was essentially the opposite of the recipe I was reading as this dish cooked up in under 10 minutes but I gave it a try!

It had about 5 ingredients and may have been one of the quickest meals I threw together since the protein was kielbasa (a quick cook) and it called for all canned items or frozen vegetables. Surprisingly, it was tasty and my big kiddo told me it tasted like something I’d cooked before, perhaps food from New Orleans? That made sense as New Orleans has a rich French heritage. 

Immediately, I had the idea to play with the recipe and make it my own. Find a happy medium between Betty’s 5-10 minute dish and what my research told me was a traditional cassoulet, taking upwards of 12 hours of time to create (there’s beans to soak, you know!). Is this totally authentic? Nope. But is it a take that is accessible to tons of families as a comforting meal that can come together pretty quick with minimal work? Absolutely. 

I strive to share meals that bring families together, are full of nutrient dense ingredients, are primarily from scratch, and taste dang good. And I think this does just that! Now let’s get cooking! 

Your Ingredients 

  • 1 green pepper, diced (about 1 ¼ cup)
  • 3 stalks celery, diced (about ¾ cup) 
  • 1 onion, diced (about 1 cup) 
  • 2 cloves garlic, minced 
  • 2 cans cannellini beans, one rinsed and drained
  • 2 cans diced tomatoes, undrained
  • 1 teaspoon dried thyme 
  • 1 ring sausage, sliced thin (kielbasa if you like it mild, Andouille if you like a kick) 
  • ½-1 teaspoon pepper 
  • Salt, to taste 
  • 2-3 slices of stale crusty bread, for breadcrumbs (1 ¾ cup crumbs total) 
  • Olive oil 

Your Steps to Easy Cassoulet

Preheat the oven 350 degrees. Prepare a 9 ½ by 11 baking dish with cooking spray. Set aside. 

In a large saucepan, heat a tablespoon of olive oil over medium heat. Add green pepper, celery, and onion. Cook until softened and onion is translucent, about 8 minutes. Add pepper, garlic, and thyme, cooking just a minute more. 

To the pan, add diced tomatoes and sliced sausage. Cook until hot. Stir in beans (one can rinsed and drained, one not). Once the mixture is heated through, carefully pour into the prepared baking dish. Cover with foil and bake for one hour. 

Meanwhile, tear the crusty bread into about one inch pieces and place in a food processor. Pulse until rough bread crumbs have been created. Make enough to measure 1 ¾ cup worth of crumbs.

Once the dish has baked for an hour, remove from the oven, top the mixture with bread crumbs and some drizzle of olive oil (A spray with olive oil spray would work too!). Bake an additional 20 minutes, until the bread crumbs are golden brown. Serve up with some additional crusty bread and a salad for a complete meal! 

Soften those vegetables.
Stir in the sausage and tomatoes
Add in the beans.
Ready to bake!
Let’s eat!

Tools of the Trade

There are a few items you’ll want for this dish and so many that you can make with recipes I have here on Jess in the Kitchen. I am a sucker for Pyrex (although I wanted to use a dish my son gifted me for these pictures!) and a small food processor is perfect for the bread crumbs!

Easy Cassoulet

While a traditional cassoulet takes hours to cook, this easy cassoulet, full of hearty vegetables, beans, and sausage, can be put together in 15 minutes and on the table in under two hours. Comfort food at its finest!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Course dinner, Main Course
Cuisine French
Servings 8 servings

Equipment

Ingredients
  

  • 1 green pepper diced (about 1 ¼ cup)
  • 3 stalks celery diced (about ¾ cup)
  • 1 onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 2 cans cannellini beans one rinsed and drained
  • 2 cans diced tomatoes undrained
  • 1 teaspoon dried thyme
  • 1 ring sausage sliced thin (kielbasa if you like it mild, Andouille if you like a kick)
  • ½-1 teaspoon pepper
  • Salt to taste
  • 2-3 slices of stale crusty bread for breadcrumbs (1 ¾ cup crumbs total)
  • Olive oil

Instructions
 

  • Preheat the oven 350 degrees. Prepare a 9 by 11 baking dish with cooking spray. Set aside.
  • In a large saucepan, heat a tablespoon of olive oil over medium heat. Add green pepper, celery, and onion. Cook until softened and onion is translucent, about 8 minutes. Add pepper, garlic, and thyme, cooking just a minute more.
  • To the pan, add diced tomatoes and sliced sausage. Cook until hot. Stir in beans (one can rinsed and drained, one not). Once the mixture is heated through, carefully pour into the prepared baking dish. Cover with foil and bake for one hour.
  • Meanwhile, tear the crusty bread into about one inch pieces and place in a food processor. Pulse until rough bread crumbs have been created. Make enough to measure 1 ¾ cup worth of crumbs.
  • Once the dish has baked for an hour, remove from the oven, top the mixture with bread crumbs and some drizzle of olive oil (A spray with olive oil spray would work too!). Bake an additional 20 minutes, until the bread crumbs are golden brown. Serve up with some additional crusty bread and a salad for a complete meal!
Keyword bakes, beans, breakfast sausage, casseroles, cassoulet, comfort food, kielbasa, white beans
Tried this recipe?Let us know how it was!

Looking for other dinner inspiration?

Check out my cooking page for all sorts of ideas, or maybe try one of my favorites below!

JessLeave a comment

Baked Berry Oatmeal

I’ve entered the stage in parenting where I get to get my big kiddo to the weight room by 6:30 am multiple times a week. I am proud of him for working hard to become a stronger athlete, but man, it messes with my morning routine. I need a breakfast with minimal prep, but is still nutrient dense. At first, I was doing protein oatmeal. However, I prefer a breakfast that isn’t pre-packaged. Enter Baked Berry Oatmeal with Greek yogurt. 

Initially, I had been cooking from my collab “one book, three recipes” with my Instagram friends and gave a baked oatmeal a try. Yum! However, I didn’t love the extra refined sugar and thought “I can do better.” This is my own take: a maple syrup sweetened baked oatmeal that can be prepped on a Sunday and you’ll have at least six servings for the rest of the week. 

I love how nicely this Baked Berry Oatmeal reheats. I pop my portion into the microwave with a few frozen berries sprinkled on top and let it go for about 40 seconds. Then I’ll top it with some Oikos Triple Zero Vanilla Greek Yogurt and add a side of breakfast sausage or ham with some fruit. It’s a full meal to be sure, but one I can feel really good about eating. 

Not a fan of eating the same thing every day like I am? This makes a great brunch or weekend breakfast. It mixes up quick and can leave you time to enjoy a cup of coffee or tea and chat the morning away. Ready to start creating? Let’s go! 

Your Ingredients

  • 3 cups old fashioned oats
  • ⅓ cup real maple syrup 
  • 2 tablespoons coconut oil, melted
  • ¾ cup ground walnuts, divided 
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon 
  • ½ teaspoon salt
  • 1 ½ cups + 2 tablespoons milk 
  • 2 large eggs 
  • 1 teaspoon vanilla
  • ½ tablespoon brown sugar
  • ½ cup fresh or frozen raspberries
  • ½ cup fresh or frozen blueberries

Your Steps to Bake Berry Oatmeal 

Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts. 

Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan. 

Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired. 

Dry Ingredients combined
with the wet ingredients
Top with berries!
And a few nuts for crunch.
Bake it up!
Serve it up!

Baked Berry Oatmeal

This baked berry oatmeal is a delightful and tasty dish, perfect for meal prep or a special weekend breakfast!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Equipment

Ingredients
  

  • 3 cups old fashioned oats
  • ⅓ cup real maple syrup
  • 2 tablespoons coconut oil melted
  • ¾ cup ground walnuts divided
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ½ cups + 2 tablespoons milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ tablespoon brown sugar
  • ½ cup fresh or frozen raspberries
  • ½ cup fresh or frozen blueberries

Instructions
 

  • Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts.
  • Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan.
  • Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired.
Keyword baked oatmeal, blueberries, Breakfast, breakfast prep, meal prep, oatmeal, raspberries
Tried this recipe?Let us know how it was!

Looking for other delicious breakfast ideas?

I’d love it if you checked out my breakfast page for more inspiration, but if you want to see some of my favorites, check out the recipes below!

JessLeave a comment

Kolachkes

If you hang around with me on Instagram, you may know that I participate in a collaboration with a number of foodie friends that has us exploring the cookbooks on our shelves each month. There are no rules besides trying three recipes each month that we haven’t made before in the many cookbooks we own. This month, I chose a WE Energies cookbook and gave Kolachkes a try! 

First, the WE energies cookie book. I don’t know about other states, but in Wisconsin, WE Energies has been creating a cookie book every year since 1928. It is distributed primarily in southern Wisconsin but you can also find digital copies (Check out the archives here!). I fondly remember looking through my mom’s editions as a kid and recognized the covers in the archives. 

Now for the Kolachkes. After doing some research, I was able to learn that these cookies are Polish or Czech, and are a traditional Christmas cookie. I was drawn to the cookie as it sounded like a simple shortbread like cookie (with the addition of cream cheese) and had a jam added. Many years ago, I tried a thumbprint cookie recipe and it didn’t go well. I figured this was my chance to redeem myself. 

I did change the recipe just a bit, by sweetening up the dough just a bit before I baked it and I think you will LOVE it. Please give these tasty morsels a try! 

Your Ingredients 

  • 1 cup butter, softened
  • 3 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ¼ cups flour
  • 1/2 cup preserves, I used black raspberry
  • ⅓  cup powdered sugar
  • Additional powdered sugar

Your Steps to Kolachkes

Preheat the oven to 400 F. Cream butter, cream cheese, vanilla, and ⅓ cup powdered sugar. Blend in 2 cups of flour and salt. Then work in remaining ¼  cup flour to form a smooth dough. 

Divide the dough in half and roll half of it 1/4 inch thick. Cut into 2 in squares or circles. Make a slight indent in the center and fill with scant 1/2 teaspoon preserves. 

Finish shaping squares or circles by tightly pinching opposite ends together. Place about 2 inches apart on ungreased cookie sheets. Repeat with the second half. 

Bake for 12-17 minutes. Cool and dust with powdered sugar. I used a fine mesh strainer for this and it worked great!

These were incredibly simple and so good! I hope you enjoy them as much as my family did! 

Cut out 2 inch circles. I used a small wine glass!
Kolachkes formed and ready for the oven
Form and top with preserves.
Sprinkling powdered sugar on cookies
Dust with powdered sugar.
Finished Kolachkes
Ready to serve!

Tools of the trade

I haven’t added a “tools of the trade” segment to a blog post for a while, but I have to share my absolute favorite baking sheets. These guys are only used for cookies and other sweet treats and they are a favorite present from years past. Also! Dusting with powdered sugar was exponentially easier using my fine strainer. We use it for so many things: straining our maple syrup, rinsing canned beans, you name it. A tool that makes your life much easier, to be sure.

Finished Kolachkes

Kolachkes

Light, buttery, and sweet with a topping of fruit preserves, these Eastern European kolachkes are a perfect addition to your holiday cookie tray!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Cookies, Dessert
Cuisine American, Czech, Polish
Servings 3 dozen

Equipment

Ingredients
  

  • 1 cup butter softened
  • 3 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 ¼ cups flour
  • 1/2 cup preserves I used black raspberry
  • ⅓ cup powdered sugar
  • Additional powdered sugar

Instructions
 

  • Preheat the oven to 400 F. Cream butter, cream cheese, vanilla, and ⅓ cup powdered sugar. Blend in 2 cups of flour and salt. Then work in remaining ¼ cup flour to form a smooth dough.
  • Divide the dough in half and roll half of it 1/4 inch thick. Cut into 2 in squares or circles. Make a slight indent in the center and fill with scant 1/2 teaspoon preserves.
  • Finish shaping squares or circles by tightly pinching opposite ends together. Place about 2 inches apart on ungreased cookie sheets. Repeat with the second half.
  • Bake for 12-17 minutes. Cool and dust with powdered sugar.
Keyword black raspberry, Cookies, fruit preserves, kolachkes, kolachky, pastries, Polish kolachky, Shortbread
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Give some of these a try or check out my baking page for more inspiration!

JessLeave a comment

Chocolate Chip Pumpkin Muffins

As fall rolls around, I begin to look forward to all sorts of roasted squash and other delicious fall flavors. In particular, the excitement for roasted pumpkin for breads and muffins is top on the list. Not only do you get baked treats out of the deal, but roasted pumpkin seeds as well. Pumpkin freezes well, and that leaves me ready to bake throughout the year. Haven’t done it before? Check out my directions for roasted pumpkin here. This year, a chocolate chip pumpkin muffin was a new, fun creation!

These great muffins have a twist from my norm, utilizing brown sugar to create some richness and added chocolate for all the kids (and kids at heart!). Normally, I like to substitute maple syrup for the brown sugar, but I recognize that I am lucky in the Midwest, being able to make my own homemade maple syrup each year; it isn’t as accessible for others. 

Needless to say, when I had my sister and nephews over a few weekends ago, these chocolate chip pumpkin muffins didn’t last long. They were gobbled up and the kids were asking for more! If you still have pumpkin on hand from Thanksgiving, this is definitely a recipe you’ll want to try! 

Ready to start baking? Let’s get started! 

Your Ingredients

  • 1 ½ cups roasted and mashed pumpkin 
  • ½ cup brown sugar 
  • ¼ cup oil 
  • 1 teaspoon vanilla
  • 2 eggs 
  • 1 ½ cups flour
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon 
  • ⅛ teaspoon nutmeg 
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder 
  • ½ cup coarsely chopped nuts
  • ¼ -⅓ chocolate chips, if desired 

Your Steps to Chocolate Chip Pumpkin Muffins

Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined. 

Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in. 

Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. 

In goes the dry ingredients.
Mixed to just combined.
Ready for the oven.
Pipping hot!
Let’s eat!
So dang good!
Baked chocolate chip pumpkin muffins

Chocolate Chip Pumpkin Muffins

These chocolate chip pumpkin muffins are sure to make everyone smile, with their combination of brown sugar, warming spices, and chocolate.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 18 muffins

Equipment

Ingredients
  

  • 1 ½ cups roasted and mashed pumpkin
  • ½ cup brown sugar
  • ¼ cup oil
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon baking powder
  • ½ cup coarsely chopped nuts
  • ¼ -⅓ chocolate chips if desired

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 18 muffin vessels by spraying with cooking spray or lining with muffin cups. In a large bowl, stir pumpkin, brown sugar, oil, vanilla, and eggs together until well combined.
  • Combine flour, salt, cinnamon, nutmeg, cloves, and baking powder in another bowl. Fold into the wet ingredients until just combined. Fold the chopped nuts and chocolate chips in.
  • Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
Keyword Breakfast, breakfast breads, breakfast muffins, muffins, pumpkin, pumpkin bread, pumpkin recipes
Tried this recipe?Let us know how it was!

Looking for other great breakfast recipes?

You can definitely check out my baking and my breakfast pages. Or maybe one of the recipes below will tickle your fancy!

JessLeave a comment

Tex Mex Burrito Bake

In Wisconsin, we are in the beginnings of deer hunting season. The time when deer hunters around the state are taking stock of what is left in their freezer from last season’s successful hunts and figuring out how much meat they need to eat to make room for a new deer or two. At our house, we found we had 40 (FORTY!) pounds of ground venison left. Oh man. Don’t get me wrong, that’s a great problem to have but at the same time, we need to use it up. We have our go to meals: tacos, Korean BBQ Inspired Beef, and pasta. But we are always looking for something new, and man, I think I hit the jackpot in the creation of this stupidly simple Tex Mex Burrito Bake. 

What I adore about this meal is two fold: My family LOVED it. Like, ‘my big kiddo couldn’t get enough’ loved it and it is honestly one of the easiest meals I have put together in a long time. 

Nearly every ingredient is a pantry item at our house. We love tacos so much that it’s a rare day that we don’t have soft shells in our pantry. Salsa is a constant in our fridge and we always have some Mexi-corn in our pantry for Kelly’s Texas Caviar. And I just started keeping Cotija cheese on hand as a great alternative to feta (It’s a Mexican take on a dry salty cheese). If you don’t have it, it’s optional anyway!

This Tex Mex Burrito Bake will be start to finish in under 40 minutes, including its bake time. I know my kids have been requesting it again and again. I hope your family will love it that much too!

Let’s get cooking! 

Your Ingredients

  • 1 tablespoon olive oil 
  • 1 pound ground protein (I did venison) 
  • 1 cup diced onion (about 2 small)
  • 2 cloves garlic, minced 
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • Cayenne pepper and salt, to taste
  • 1 14 ounce can Mexicorn (corn with peppers), drained
  • 1 cup salsa, whatever level of heat you prefer
  • 2 cups shredded cheese, divided 
  • 10 fajita style soft tortillas 
  • Cotija cheese, optional 
  • Sour Cream and Cilantro, optional 

You Steps to Tex Mex Burrito Bake

Preheat the oven to 400 degrees. Spray a 9×13 glass baking dish with non-stick cooking spray. 

In a large skillet, heat the oil. Add onions and minced garlic. Cook 3-4 minutes, until just starting to soften. Add ground protein, cumin, paprika, and cayenne pepper, cooking until no longer pink. Stir in salsa, Mexi-corn and 1 ½ cups of shredded cheese. Mix until the cheese is melted through and remove from heat. Test the filling, adding salt and pepper as needed.

Spoon ½ cup of filling into each shell and roll up, placing seam side down in the prepared baking dish. Top with additional shredded cheese and Cotija cheese. Bake uncovered for 10-12 minutes. If you like your cheese browned like I do, feel free to turn on the broiler and cook for an additional 1-2 minutes, but watch carefully! 

Serve with sour cream and cilantro.

Ground beef and onion mix with..
Mix in the veg
And the cheese
Creamy and delish!
Fill it up!
Roll it up!
Let’s eat!
Dang good!

Tex Mex Burrito Bake

This Tex Mex Burrito Bake is a quick and easy dish that can be made with ingredients you probably already have on hand. It's perfect for a busy weeknight dinner!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Tex Mex
Servings 10 burritos

Equipment

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground protein I did venison
  • 1 cup diced onion about 2 small
  • 2 cloves garlic minced
  • ½ teaspoon cumin
  • ¼ teaspoon smoked paprika
  • Cayenne pepper to taste
  • 1 14 ounce can Mexicorn corn with peppers, drained
  • 1 cup salsa whatever level of heat you prefer
  • 2 cups shredded cheese divided
  • 10 fajita style soft tortillas
  • Cotija cheese optional
  • Sour Cream and Cilantro optional

Instructions
 

  • Preheat the oven to 400 degrees. Spray a 9×13 glass baking dish with non-stick cooking spray.
  • In a large skillet, heat the oil. Add onions and minced garlic. Cook 3-4 minutes, until just starting to soften.
  • Add ground protein, cumin, paprika, and cayenne pepper, cooking until no longer pink.
  • Stir in salsa, Mexicorn and 1 ½ cups of shredded cheese. Mix until the cheese is melted through and remove from heat.
  • Spoon ½ cup of filling into each shell and roll up, placing seam side down in the prepared baking dish.
  • Top with additional shredded cheese and Cotija cheese. Bake uncovered for 10-12 minutes.
  • If you like your cheese browned turn on the broiler and cook for an additional 1-2 minutes, but watch carefully!
  • Serve with sour cream and cilantro.
Keyword burritos, family friendly, ground beef, quick meals, Tex Mex, tortillas, venison
Tried this recipe?Let us know how it was!

Looking for other Great Recipes?

What’s for dinner this week? Maybe I can suggest some of these family favorites! Our simply check out my cooking page for more inspiration.

JessLeave a comment

Stuffed Pepper Skillet

If the Mr is cooking at our house, there are likely three distinct quantities of food: protein (usually venison chops), roasted potatoes, and some form of steamed vegetable. Is it delicious? Absolutely. It just isn’t the way I cook. I love a good skillet or bake. Bring on the mixtures of flavors and more importantly, the leftovers so I don’t have to worry about making a lunch the next day. Because bakes and skillets are my jam, this simple stuffed pepper skillet was born. 

I don’t love raw peppers. I have grown to enjoy them cooked, and I know they are good for me so I try to infuse them into my dinners when I can. If you’ve been around for some time, you may have noticed that I don’t like super tedious recipes. I don’t want to make stuffed peppers in their truest form. That’s work (Ha!).  Let me make something good, filling, and full of nutrient dense ingredients that fits in a pan and I am the happiest of women. 

This stuffed pepper skillet seems to fit all the bills

It has protein from the Italian sausage (I use my Italian sausage inspired venison), starches in the rice, and it’s full of vegetables in the tomatoes, peppers, and onions. Even better? It has minimal hands-on time and once it’s time to cook the rice, you cover it and let it be. No stirring. No checking it constantly. Just get the veg cooked up and you’re almost done. 

And your family will love it (at least I hope they do!). The first time I made it, I was just using up sad ingredients from the fridge: halves of peppers and sad onions. I was trying to clear out some of the freezer before the Mr starts hunting again and we had a ton of Italian venison. As soon as my kids dug in, they said, “Of course you didn’t measure…it’s so good!” We quickly ate it three weeks in a row! On that third week, I measured so that I could share with all of you!

Ready to start creating this great, family friendly meal for the people you love too? Let’s go!

Your ingredients

  • 1 ½ cups chopped sweet pepper, any color
  • 1 ½ cups diced onion 
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 pound ground Italian sausage 
  • 1 can of diced tomatoes, unsalted 
  • 8 ounces tomato sauce 
  • 2 ⅔ cup low sodium chicken stock
  • 1 ½ cups brown rice 
  • 1 cup shredded cheese, your favorite kind
  • Pinch of red pepper flakes (optional) 
  • Salt and pepper, to taste

Your Steps to Stuffed Pepper Skillet

If available, cook this in an oven safe Dutch oven with a cover so that the cheese can go under the broiler. If that’s not available, any large brazier or saute pan with a cover will do. 

Over medium-high heat, add the olive oil to the pan. Once hot, add green peppers and onion. Saute for 5-10 minutes, until just softening. Then add the Italian sausage and minced garlic, cooking until the sausage is browned. From here, drain if necessary (I use a half venison/pork mixture, so I don’t need to drain any extra fat).

Add diced tomatoes, tomato sauce, chicken stock, and salt and pepper (including the pepper flakes). Bring to a boil. Add the rice, stirring to combine. Return to a boil, then reduce to a simmer and cover. Allow your wonderful meal to cook for 40 minutes, covered. After 40 minutes, check the texture of the rice, cooking for an additional 5-10 minutes if necessary. 

Once the rice is fully cooked, top with shredded cheese. If you are able to put your pan in the oven, cook under the broiler at 475 for 3-5 minutes, until the cheese is perfect and bubbly. 

If you are not able to put your pan in the oven, add the cheese and immediately put the cover back on. Allow to sit for 5-10 minutes (and up to 20 minutes, if you are busy), to let the cheese melt. 

That’s it. It really is such a simple meal that has you doing just a few things at the beginning and then setting and forgetting it. If you are busy at night, you could totally precook the sausage, onion, and peppers and just add everything together when you get home. 

Peppers and onions first to soften them up.
Add the Italian sausage
Rice and tomatoes next!
Stir it up and top with cheese.
Broil it a bit to melt it up.
Serve! Comfort and full of flavor!

Stuffed Pepper Skillet

This Stuffed Pepper Skillet is packed with flavor and simple to prepare, even on a weeknight, thanks to its minimal hands-on time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course dinner, Main Course
Cuisine American
Servings 0

Equipment

Ingredients
  

  • 1 ½ cups chopped sweet pepper any color
  • 1 ½ cups diced onion
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 pound ground Italian sausage
  • 1 can of diced tomatoes unsalted
  • 8 ounces tomato sauce
  • 2 ⅔ cup low sodium chicken stock
  • 1 ½ cups brown rice
  • 1 cup shredded cheese your favorite kind
  • Pinch of red pepper flakes optional
  • Salt and pepper to taste

Instructions
 

  • If available, cook this in an oven safe Dutch oven with a cover so that the cheese can go under the broiler. If that’s not available, any large brazier or saute pan with a cover will do.
  • Over medium-high heat, add the olive oil to the pan. Once hot, add green peppers and onion. Saute for 5-10 minutes, until just softening. Then add the Italian sausage and minced garlic, cooking until the sausage is browned. From here, drain if necessary.
  • Add diced tomatoes, tomato sauce, chicken stock, and salt and pepper (including the pepper flakes). Bring to a boil. Add the rice, stirring to combine. Return to a boil, then reduce to a simmer and cover. Allow your wonderful meal to cook for 40 minutes, covered. After 40 minutes, check the texture of the rice, cooking for an additional 5-10 minutes if necessary.
  • Once the rice is fully cooked, top with shredded cheese. If you are able to put your pan in the oven, cook under the broiler at 475 for 3-5 minutes, until the cheese is perfect and bubbly.
  • If you are not able to put your pan in the oven, add the cheese and immediately put the cover back on. Allow to sit for 5-10 minutes (and up to 20 minutes, if you are busy), to let the cheese melt.
Keyword cherry tomatoes, green peppers, Italian sausage, Italian venison, one pot meals, peppers, stuffed peppers
Tried this recipe?Let us know how it was!

Looking for other great dinner recipes?

JessLeave a comment