#plus a big spoonful of chili crisp and some garlic powder

[briarpatch-kids]

Had a very productive day today. I did my nails, started pepper seeds, made chocolates, and now I'm doing dairy free mac and cheese and then doing regular mac and cheese.

[remembertoeat]

Pantry Staples

These are things I always tend to keep in stock for cooking, either for flavoring or because I end up using them a lot. Some are actual ingredients, some are just seasoning, but I use them all enough to make it worth it for me. (I'm including what these are approximately priced usd at my local grocery store (Kroger) but the price will vary by location and store!)

-Minced Garlic ($2-$5, depending on size) Pre-minced jarred garlic is great. I love chopping up my own garlic, but the minced garlic is just too damn convenient and while I can guarantee I'll eventually get through a big jar before it goes bad, it can last me awhile.

-Lemons ($0.80 each or $4 for a bag) YMMV, but I use fresh lemons a lot. It’s just a little nicer than lemon juice and sliced lemons or lemon wedges can add a ton of visual interest to the dish. Plus it’s an actual ingredient I use frequently.

-Chicken Broth Base ($3.30) Basically just powdered bouillon cubes. It’s 1 tsp per 1 cup of hot water, but I’ve gotten to the point where if I’m making a stew, chili, pasta sauce- anything savory that would cook with water or stock, I just toss in a spoonful or two.

-Spices (Black pepper ($1.25), cumin ($3), red pepper ($3.80), lemon pepper ($1.25), paprika ($1.25), oregano ($1.25)) These are the big spices I tend to use a lot. Black pepper has a great unique smokey taste. Cumin does a TON of heavy lifting in my dishes and I've got a giant container of it. If you like Mexican and Indian flavors, it's a must-have. Red pepper is something I use a lot personally, but if you hate spice, you can probably skip it. Lemon Pepper is great to get a quick lemony flavoring on chicken, veggies, etc! Great stuff! Paprika is a spice we use a heck of a lot and go through it super fast. Oregano is great for Mediterranean dishes (Greek, Italian, etc.)

-Baking Essentials (Flour ($2.49 for 5lbs), sugar ($2.99 for 4lbs), brown sugar ($2.20), salt ($0.80 for 26oz), yeast ($1.30 for 3 packs (.75 oz) or $8 for 4oz), corn starch ($2.50 for 16oz), baking soda ($0.99 for 16oz), baking powder ($2.50 for 8oz)) Pretty self explanatory. I use cornstarch mostly for coating meats to crisp them in the pan. It's got a long shelf life, so while I don't use it super frequently, it's inexpensive and good to have on hand.

-Pasta ($1.25 for 16oz)/Rice ($1.50 for 32 oz) I always have containers of both pasta and rice on hand. If all else fails, cook a protein, toss it into a bowl of carbs, and throw a handful of salad mix in it. Filling, cheap, tasty, easy to prepare in a variety of ways!

[breelandwalker]

Quarantine Cooking

Stuck at home and in need of simple meals that require little effort and few ingredients? Hopefully you’ve stocked up on some basics. Here are some of my personal favorites.

Tamagohan - Egg rice. In Japan, they crack a raw egg over freshly steamed rice and mix it together. In the U.S., you might be better served to use a fried or soft-boiled egg. Or, in a pinch, make scrambled eggs and mix them into a bowl of rice like I do. Top it with whatever you like and boom. It’s a meal.

Colcannon - Cabbage and potatoes. Peel and boil some potatoes, then mash them with butter and sour cream. Boil chopped green cabbage until just tender, and drain. Mix the two together and add salt, pepper, and crumbled bacon to taste. Keeps well, reheats beautifully, sticks to your ribs. A big scoop of this can be a side dish or a meal by itself. Seven or eight potatoes and half a small head of green cabbage makes enough for several days.

Homemade Chili - Ground beef, peppers, beans, canned tomatoes. Brown the beef and drain most of the fat. Mix with chopped peppers, beans, canned tomatoes, and whatever spices you like. I suggest cumin, chili powder, garlic, and onion powder at the very least. If you like onions, add diced onions to bulk up and flavor the mix. I also use pasta sauce in mine, but if that’s at a premium in your house, save it for the pasta. Simmer it all together for at least two hours in the biggest pot you have, then serve. A big pot of chili will last for several meals and can easily be stretched for as many people as need feeding.

Roasted Veggies - Line a baking tray with foil. Toss vegetables with a light coating of olive oil plus salt and pepper and whatever other spices are appropriate for your chosen food. Lay everything out on the tray in a single layer. Bake until fork-tender and lightly crisped on the edges. Cooking times will vary, check Google for specifics. My personal faves are asparagus and brussels sprouts, but this also works with carrots, parsnips, turnips, and potatoes.

Sausage Mushroom Pasta - Kielbasa, button mushrooms, noodles. Fry sliced kielbasa and lightly pan-sear some mushrooms in the same pan, seasoning with pepper and basil. Mix together and serve over whatever noodles you like. You can also add spinach for extra vitamins or to stretch the dish. This can also be altered for whatever protein you have on hand besides fish.

Poppy Seed Chicken - Chicken, cream soup, sour cream, poppy seeds, buttery crackers. Cook bite-sized pieces of chicken in a pan, with white wine, minced garlic, and lemon juice if you have it. Add to a ceramic baking dish, including the cooking juices. Mix in a can of cream soup (chicken, mushroom, celery, or broccoli work best), a big scoop of sour cream, and a heaping spoonful of blue poppy seeds. Top with crumbled crackers (like Ritz or Town House) and sprinkle with a little bit of melted butter. Bake at 325F for about 30min until the crackers are slightly browned. Keeps well, reheats well, easy to stretch with the addition of vegetables or by serving it over rice.

Sesame Ginger Chicken - Chicken, sesame seeds, ginger, garlic, orange juice. Coat the bottom of a big frying pan with cooking oil. Toss in some sesame seeds and wait until they crackle. Cook bite-sized slices of chicken with ginger and garlic, tossing with more sesame seeds. Mix in a spoonful of orange marmalade if you have it. When the chicken is just about done, add a cup of orange juice to the pan and reduce the heat to a simmer. Allow the sauce to thicken, then serve over rice.

Additional Pro-Tip: If you’re able to shop for groceries or have them delivered, make sure you plan your shopping. Make a two-week meal plan and try to keep the ingredients as simple as you can. Overlap where you can and cook so that you have leftovers where possible. Have a backup or two in case the store is out of something. This will help you reduce costs and give you a schedule to stick to so you know what you’ll be preparing each night.

Good luck, everyone!

[brushwish3-blog]

25 Low-Sugar Baking Projects for Not-Too-Sweet Treats

I love sugar as much as anyone; it's the backbone of most everything I do, since it provides desserts with volume, structure, body, flavor, and, oh yeah, sweetness (its least important job as far as I'm concerned). Sugar's at the top of the food pyramid for a reason, a sweet cap to an otherwise balanced diet, something to be consumed in moderation.

For the most part, I accomplish that with portion control: thinner slices of cake, smaller scoops of ice cream, one cookie instead of two. But a number of my favorite recipes have a relatively low amount of added sugar, around eight grams or less per serving. For those who love baking, but feel like cutting back on sugar for one reason or another, these recipes should fit the bill.

[Photograph: Vicky Wasik]

Like the original, my homemade Fig Newtons feel pretty virtuous. The cakey cookie is lightly sweetened with honey and brown sugar, while the filling itself is made from nothing more than dried figs, plain applesauce, and a squeeze of fresh orange juice. It's a chewy, fruity snack that's not too sweet or rich and easy to customize with the variations in my cookbook (including apricot-strawberry, blueberry-lime, cherry-banana, and...bacon!).

Homemade Fig Newtons »

[Photograph: Vicky Wasik]

This simple galette is primarily sweetened by the pears, with just a few spoonfuls of added sugar to draw out their juices. Cardamom, Chinese five spice, and vanilla bean amplify the natural flavor of the pear, which stands in creamy contrast to the crispy crust below. It's the ideal dessert to conclude a night of tapas or wine and cheese, but to be honest, I'm all about having it for brunch.

Vanilla Pear Galette »

[Photograph: Vicky Wasik]

The bulk of sugar in these lemony scones comes from a sprinkle of turbinado on top, an entirely optional (though delightfully crunchy) addition. The dough itself leans on fresh blueberries for sweetness, with just 2 teaspoons of sugar to help with flavor and browning.

Lemon-Blueberry Scones »

[Photograph: Vicky Wasik]

My buttermilk granola has less added sugar than its commercial counterparts, just enough to help it brown and crisp in the oven. With toasted sugar, that sweetness is even milder, tempered by a hint of caramel complexity. Serve it for breakfast with Greek yogurt, or grab a handful whenever you need a light and crunchy snack.

Buttermilk Granola »

[Photograph: Vicky Wasik]

In most recipes, sugar serves some key structural role, but in these grainy English muffins, I use honey in an entirely optional way—to serve as a sweet counterpoint to the graham-y flavor of whole wheat. You can dial it back to taste, but I'd use at least an ounce, so the yeast has a snack during its long, overnight rise.

English Muffins »

[Photograph: Vicky Wasik]

Few things are as satisfying as homemade bagels that turn out just as blistered, chewy, and flavorful as if they'd come from an old-school bakery. There's just a pinch of sugar to help fuel the dough's slow, overnight rise and a bit of malt syrup in the boiling water for a glossy brown and aromatic crust, but the total amount is still well below our 8 gram threshold—even if you opt to make cinnamon raisin bagels instead.

Bagels »

[Photograph: Vicky Wasik]

Look, it's not my fault if you wind up drowning these in maple syrup, but the waffles themselves have only a pinch of sugar in the batter. Instead of doing an overnight rise, I often make these brown-butter waffles first thing in the morning. Then I let them rise all day, so I can griddle them up to serve along with soups and stews or (my fave) fried chicken.

Brown-Butter Yeast-Raised Waffles »

[Photograph: Vicky Wasik]

I learned to make biscuits when I was about two years old, less a reflection of my skill than a testament to the truly foolproof technique—smushing butter into flour with reckless abandon. Biscuits are a fast and simple breakfast or the foundation of a breakfast sandwich, but they're also an easy side for just about any meal (well, any Southern meal).

Light and Fluffy Biscuits Recipe »

[Photograph: Vicky Wasik]

As with my lemon-blueberry scones, the dough here is just barely sweetened, with most of the sugar coming from the chocolate itself. So instead of a sweet milk chocolate, choose something bitter and dark for a bold take on chocolate scones.

Chocolate Scones »

[Photograph: Vicky Wasik]

Thanks to whole wheat flour, digestive biscuits have an amazing, graham cracker–like flavor and crunch. Paired with a shiny coat of dark chocolate, these crisp but tender digestives are immensely satisfying with a cup of tea (and when sugar is of no concern, they're the perfect size to sandwich around a toasted marshmallow for s'mores).

Chocolate Digestive Biscuits »

[Photograph: Vicky Wasik]

They may be showered in powdered sugar, but that's only because Mexican wedding cookies (a.k.a., Russian tea cakes; a.k.a., snowballs; a.k.a., Danish wedding cookies) start with an almost savory dough. And, of the sugar that's sprinkled on top, a good deal is lost along the way, scattered across your baking sheet and (real talk) down the front of your shirt.

Mexican Wedding Cookies »

[Photograph: Vicky Wasik]

Though lightly glazed in barley malt syrup, homemade Wheat Thins don't require much added sugar, so you can grab a handful of crispy crackers without overdoing it (whatever that means to you). Plus, there's a little more glaze than strictly necessary, so a good deal of the sugar that's present on paper won't ever make it to the crackers themselves. With a sprinkling of coarse salt and the grainy crunch of wheat germ, these savory-sweet crackers are as hearty as they are crisp.

Homemade Wheat Thins »

[Photograph: Vicky Wasik]

Unlike the epic crunch of homemade Wheat Thins, these whole wheat crackers are thick and tender with a gentle snap (like the Carr's ones you buy). They're fun and easy to make (the dough comes together super fast in a food processor), and they will keep up to a month in an airtight container. Pull them out as a homemade addition to cheese plates, or smear one with peanut butter for a simple snack.

Whole Wheat Crackers »

[Photograph: Vicky Wasik]

Out of everything on this list, these are my all-time favorite for snacking; they're unambiguously salty, cheesy, and crisp. Like any other cracker, these have a great shelf life, so I like to make a big batch to enjoy over a few weeks. Plus, when I'm feeling creative, homemade Cheez-Its are easy to customize with additional herbs and spices or alternative types of cheese.

Homemade Cheez-Its »

[Photograph: Vicky Wasik]

With a cheesy crust, chunks of salty ham, slivers of scallion, and shredded Gruyère scattered throughout the dough, savory scones make a hearty breakfast, or they can be cut small to serve alongside bowls of creamy tomato soup.

Ham and Cheese Scones »

[Photograph: Vicky Wasik]

With fresh parsley, a dash of onion powder, garlic, paprika, and cayenne, these cheddar biscuits have a bold flavor that can stand up to even the heartiest bowl of chili or chowder. So grab a spoon, dollop the dough onto a half-sheet pan, and start baking!

Garlic-Cheddar Biscuits »

[Photograph: Vicky Wasik]

It breaks my heart to see Irish soda bread relegated to a bit of St. Patrick's Day kitsch, especially when recipes treat it like some sort of fruity scone. In reality, Irish soda bread is a crusty loaf that's chewy and satisfying enough to pair with any meal or even just a charcuterie plate. It has an almost pretzel-like flavor that goes with any sort of stew or braise.

Irish Soda Bread »

[Photograph: Vicky Wasik]

Like bagels, my favorite dinner rolls are briefly boiled before baking, producing a crackly crust that's glossy and eggshell thin. Inside, they're fluffy and light—perfect for mopping up sauces and stews. Thanks to a long overnight rise these rolls can be a make-ahead element for family dinners and holiday gatherings, letting you knock out the work of making and shaping the rolls a day in advance.

Crisp and Fluffy Dinner Rolls »

[Photograph: Vicky Wasik]

I've always thought of chicken pot pie as a secret pastry since the best part is the crust, whether you opt for drop biscuits or a flaky lid (I'm partial to hearty whole wheat). But even if the crust is the star, the filling has to do its part, which means the chicken has to be juicy and the sauce has to be thick and full of flavor.

Chicken Pot Pie Recipe »

[Photograph: Vicky Wasik]

These biscuits get their sweetness from thick and mellow sweet potato purée. The sweet potatoes also lend a bright orange hue and wonderfully buttery flavor. Serve the biscuits alongside hearty soups and stews or with a spoonful of jam.

The Best Sweet Potato Biscuits »

[Photograph: Vicky Wasik]

Angel biscuits are buttery and tender, but their flavor and texture is more similar to a Parker House roll than a traditional biscuit. After proofing overnight, they're ready to bake in the morning, so you can enjoy them for breakfast, lunch, and maybe even dinner.

Yeast-Raised Angel Biscuits »

[Video: Serious Eats Video]

Pumpkin purée transforms a regular white sandwich loaf into a beautiful and flavorful bread. The pumpkin purée imparts the bread with a subtle earthiness and seasonal flair. It's a versatile loaf perfect for toasting, sandwiching cold cuts, cubing for bread pudding, or whipping up a grilled cheese sandwich.

Yeasted Pumpkin Bread »

[Photograph: Vicky Wasik]

It's true that these are technically cookies, but their almost-savory flavor gives them balance and depth. With biscotti, the exact amount of sugar per serving depends on how you slice it, so aim for 30 12 millimeter pieces to keep the sugar in check. Lean and crunchy with a refreshing anise flavor, they're perfect for dunking in fortified wine or snacking on with a cup of coffee.

Almond Biscotti With Anise »

Toning down the sweetness in these gingerbread cookies allows the rich flavors of freshly ground ginger, orange zest, and warm spices to shine through. Despite the addition of both brown sugar and molasses, these cookies are rolled so thin the yield is quite high, leaving only 3 grams of sugar per 2 1/2-inch cookie. Serve them plain or with a thin layer of royal icing. Either way, they'll be gone in a snap.

Gingerbread Cookies »

[Photograph: Vicky Wasik]

This banana bread is classic, but it's certainly not plain. While it's an optional step, toasting the sugar will bring the bread an added layer of depth. Ripe bananas give the loaf structure, while replacing some of the all-purpose flour with oat flour makes for a moister bread. Baked as two 8-inch loaves, cut into 10 slices each, our classic banana bread technically qualifies for the list—so just keep an eye on the serving size. However you cut it, our take on this recipe will be a hit.

Classic Banana Bread »

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Source: https://www.seriouseats.com/roundups/low-sugar-baking-recipes