Dairy-Free, Low Sugar, One Pot Dish, Side, Vegan, Vegetarian

BAM! The Best [Beer] Bread

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This might be the best thing since sliced bread! (Sorry I’m not. I just had to 😂). I made this over winter break and just resurrected this recipe. This Beer Bread is great with chili, soups and stews — anything to sop up that juicy broth — or even as an easy side to hearten up a salad for a meal. It’s really fun to play with the flavors of beer. I tried a spiced winter stout, a pumpkin beer and an IPA. The bread doesn’t require any rising thanks to the yeast in the beer. I took this recipe from Gimme Some Oven and she melts butter over the top to give the bread both a golden appearance and a nice crunch. I still copied this, but with a different form cut back the total amount of butter added.

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Breakfast/Brunch, Dessert, Gluten-Free, Lightened Up, One Pot Dish, Snack, Vegetarian

Going Bananas for Banana Bread

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Mmmm, (Gluten-Free) Banana Bread. I’ve been searching for a butter-free, less added sugar banana bread and saw this version on Minimalist Baker. (MB is all about 1 pot/bowl recipes, ones involving 10 ingredients or less or a meal coming together in 30 min. Great philosophy, right?) Since this version was gluten-free, I decided to go with it. I still cut back on the added sugar, opting for less sweet taste, but the bananas still add their own sweetness.  The almond flour and whole oats definitely add hearty notes to the bread. Have a slice for breakfast with a cup of coffee or one as a snack. I see some banana bread variations in the future…

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Better Than Takeout, Breakfast/Brunch, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish, Vegetarian

The Simply Sensational Shakshuka

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I went out to brunch with my friends, Ali and Sam, and naturally Saturday brunch means being basic and heading to Newbury Street. We settled on Stephanie’s, somehow all ordered a side of home fries (apparently sharing wasn’t an option) and sipped on their spicy house-made Bloody Mary’s. (I’m slowly becoming a Bloody Mary fan, and even I want to buy their mix, so I’ll just let that sink in.) We were looking for a savory kind of breakfast — something hearty and filling. I tested out their shakshuka and am so glad I did. So glad, in fact, that I decided to recreate it at home. This looks complicated, but I promise you it’s not. The chopping is a bit time consuming, but otherwise it’s a dump and step back while this cooks kind of recipe — my favorite. I added in more finely chopped veggies for nutrients and depth, but the real flavors are the tomatoes and the spices. Any tomatoes work, but heirlooms are just so pretty and in season now. It would be so easy to serve as a brunch or dinner and you can tailor the poaching of the eggs to being over easy or soft/hard boiled. I’ve already stocked up on the ingredients to make Shakshuka a second (and a third) time.

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