Eating with Emily

vegetarian meals & the more than occasional treat

Recipes

Whole Wheat Cranberry Orange Muffins

These muffins are quite tart with only a little sweetness. If you aren’t a huge fan of tart, you could increase the amount of sugar, decrease the amount of cranberries, or use dried cranberries in place of fresh ones… but I think you’d be making a mistake!  

Ingredients

Muffin batter

  • 2 cups whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/2 cup plain greek yogurt
  • 1 cup orange juice*
  • 2 eggs
  • 1 teaspoon orange zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon butter, melted
  • 1 cup fresh cranberries*

To garnish

  • 2 teaspoons orange zest
  • Extra fresh cranberries

*I squeezed my own (about five small oranges), but feel free to use bottled!

*Frozen ones work great, no need to defrost!

Directions

Preheat oven to 400°F

Yields 12 muffins

  1. In a large mixing bowl, combine all the muffin batter ingredients except for the cranberries. Using a mixer, mix until well combined. Stir in the cranberries.
  2. Pour the batter into a greased muffin tray. 
  3. Add some extra fresh cranberries on top along with extra orange zest. 
  4. Bake for 18-20 minutes at 400°F. 

Soft Pretzels

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David and I made these this morning. I admit that we need to work on our pretzel rolling and shaping. But looks aside, these were good. So, so good.

Yields 8 medium-sized pretzels

Ingredients

Pretzel dough

  • 4 cups all-purpose flour
  • 1 1/2 cups warm water
  • 1 1/4 teaspoons instant yeast*
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons salt

The bath

  • 2 cups warm water
  • 2 tablespoons baking soda

To coat pretzels & to serve

  • 4 tablespoons butter, melted
  • Coarse salt (you could do a cinnamon/sugar topping instead!)
  • Dipping sauce of your choice (optional, but I love spicy brown mustard)

*You can use a different type of yeast (such as active dry yeast), if that’s what you have! This King Arthur article is helpful: you can just do a 1:1 substitution!

 Directions

1. In a mixing bowl, combine the flour, 1 1/2 cups warm water, yeast, brown sugar, and salt. Stir until well-combined.

1. Knead the dough until it’s smooth. I used a stand mixer with the hook attachment for around 5 minutes, but you could also do this by hand (probably ~10 minutes).

2. Cover the bowl with a wet dish towel and leave to rise for at least 30 minutes.

3. While the dough is rising, make your water bath. Combine the 2 cups of warm water with the baking soda. Stir until dissolved.

4. When the dough has finished rising, break off a handful of dough. Roll into a long rope (no more than 1/2″ thick) and then shape into a pretzel. If the dough is too sticky, cover your hands in flour first.

5. Dip the pretzel into the water bath and place onto a lined baking sheet. (I like to use silicone mats, but parchment paper or greasing the sheet will work too!)

6. Repeat until all the pretzels are made. Then leave them to rise for 30 more minutes.

7. While the dough is completing the final rise, preheat your oven to 450°F.

8. Bake in oven for ~15 minutes, or until golden brown.

9. Brush each pretzel with melted butter, then sprinkle salt (or cinnamon/sugar) on top. These are definitely best hot out of the oven!

Pita Bread

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I’ve been meaning to try to make pita bread for years. But then we moved back to Western Mass a few years ago and discovered Yalla Vermont, the coziest and most delicious Middle Eastern restaurant in Brattleboro, VT. Yalla makes their own insanely fluffy and delicious pita (and several different types of hummus), so we buy it there whenever we go. And I kept putting off baking it myself.

We aren’t exactly leaving the house these days because of coronavirus, so this seemed like the perfect time to try making it at home. And oh is it good!

Adapted from King Arthur

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 1 cup water
  • 2 tablespoons vegetable oil

Directions

1. In a large bowl, mix all of the ingredients until it forms a dough.

2. Now it’s time to knead the dough! You can do it by hand (10 minutes) or in a stand mixer with the dough hook (5 minutes). I use a stand mixer, which is a huge help. The dough should become quite smooth.

3. Put the dough into a greased bowl. Cover the bowl somehow–with a lid, a silicone cover, saran wrap, or even a slightly damp dish towel. This will prevent your dough from drying out. Leave the dough to rest for 1 hour.

4. Divide the dough into eight pieces. It’s okay if they aren’t completely even in size.

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5. Roll two of the dough pieces into 6″ circles and place onto a greased baking sheet (I use a silicone mat instead of greasing the sheet).

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6. Leave the 6″ circles to rest for 15 minutes and preheat the oven to 500°F.

8. Put the baking sheet with the two pitas on the lowest rack in the oven. Bake for 5 minutes. They will puff up quite a bit! (Note: if yours don’t, give it another minute. If they still don’t, your oven is probably not hot enough.)

9. Move the baking sheet to the top rack in the oven and bake for an additional 2-5 minutes, until lightly golden brown on top.

10. When the pitas come out of the oven, place a dish towel over them to keep them nice and soft.

11. Repeat the process with the remaining dough! (To make it go faster, I used two baking sheets and developed a system where I had one sheet starting on the bottom and one sheet finishing baking on top, with two different timers going. It’s more complicated, but definitely speeds it up.)

12. Make into a sandwich! Dip in some hummus! It’s so delicious warm, but will stay good in an airtight container too.

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Roasted Veggie, Black Bean, and Sweet Potato Enchilada Casserole

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Adapted from Cookie + Kate

Ingredients

Roasted Veggies

  • 1 large sweet potato, cut into 1/2″ cubes
  • 1 large , sliced
  • 1 large yellow squash, sliced
  • 1 yellow onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons cumin

Other ingredients

  • 1 16oz jar salsa
  • 9-10 corn tortillas, cut in half
  • 1 15oz can black beans, drained and rinsed
  • 2 big handfuls spinach
  • 2 cups shredded cheese (sharp cheddar or Monterey Jack work great)

Directions

Preheat oven to 400°F

1. Line two baking sheets with silicone mats or parchment paper.

2. Spread the veggies and sweet potatoes between the two sheets, trying to keep it to a single layer. Toss the contents of each baking sheet in 1 tablespoon olive oil and 1 teaspoon cumin. Bake for 15 minutes, until the veggies are softened.

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3. Take the veggies out of the oven and reduce the heat to 350°F

4. To assemble the casserole, spread ~1/2 cup salsa on the bottom of a 9″ square pan.

5. Add a layer of the halved tortillas on top, arranging so they cover as much surface area as possible.

3. Add a layer of beans, a layer of vegetables, a layer of spinach, a layer of cheese. Don’t worry too much about how much you’re using of each–just spread them out so they cover the surface area.

4. Add another layer of tortillas and salsa, then repeat step #3.

5. Depending on how much room you have (and how many ingredients you have left), you can keep going or add your final layer: tortillas, salsa, vegetables, cheese.

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6. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil, bake for 10 more minutes.

7. Allow to cool for 5-10 minutes, then dig in!

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No-Knead Crusty Bread

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Adapted from King Arthur

I love this recipe because it is so simple. Not factoring in wait time or bake time, it’s about 5 minutes of work. Oh, and it yields enough dough to make two loaves, so you can bake one loaf today and another one later in the week!

Ingredients

  • 7 1/2 cups flour*
  • 3 cups lukewarm water
  • 1 tablespoon salt
  • 1 1/2 tablespoons instant yeast or active dry yeast

*I like to use a mix of all-purpose flour and wheat flour. I change up the ratio, but most recently used 5 cups all-purpose flour and 2 1/2 cups whole wheat flour. But feel free to use just all-purpose if you’d like!

Directions

1. Combine all the ingredients in a large (at least 6qt) mixing bowl. Mix everything together until you have a sticky dough. If you’re using a stand mixer, beat on medium speed for 60 seconds.

2. Now it’s time to let the dough rise. Cover the bowl (again it’s got to be at least 6 qts because it’s going to rise a lot!). I use a great silicone cover that my mom gave me, but use a lid or plastic wrap or whatever you’ve got!

3. Stick the bowl in the fridge and let it rise for at least 4 hours or as long as 7 days. Don’t be worried if it rises and falls–it will do that!

4. When you’re read to bake, grab half of the dough. Put some flour on the dough and shape into a round loaf or a log. Put the dough onto a parchment or silcone lined baking sheet. Sprinkle some flour on top and leave the bread to rest for 1 hour (or longer if your house is cool).

5. While the bread is resting, heat your oven to 450°F. Fill a shallow metal or cast iron pan on the bottom shelf with 1″ of water. Put on the bottom rack of the oven. This is essential for getting a nice brown crust.

6. When it’s time to bake, use a knife to slash the bread a couple of times about 1/2″ deep. I like to make an X on top of the loaf. It’s pretty!

7. Bake the bread for 25-35 minutes, until golden brown.

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Veggie & Black Bean Enchiladas

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Adapted from Cookie + Kate

When you factor in making the enchilada sauce (which could be done ahead of time), this isn’t the quickest recipe. But oh man, is it good!

Ingredients

  • 2 cups enchilada sauce (see recipe here)
  • 2 tablespoons olive oil
  • 1 onion, chopped (red or yellow works!)
  • 1 red bell pepper, chopped
  • 1 small bunch broccoli, cut into small florets
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 5 cups packed spinach
  • 1 15oz can black beans, drained and rinsed
  • 1 1/2 cups cheese, divided (sharp cheddar works great!)
  • 8 whole wheat or white tortillas

Directions

Preheat oven to 400°F

1. In a large pot over medium heat, toss the onions in the olive oil. Cook for a few minutes, until softened.

2. Add broccoli and bell pepper, stirring until well combined. Reduce heat to medium low and cover the pot. Cook for 8 minutes.

3. Add cumin and cinnamon.

4. Add the spinach, a handful at a time. Stir until wilted, then add more spinach, and repeat until you’ve added it all.

5. Remove from heat and stir in the beans, 1/4 cup cheese, and 2 tablespoons enchilada sauce. This is your filling!

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6. Spread 1/4 cup of enchilada sauce in the bottom of a 9×13″ baking pan.

7. To assemble the enchiladas, pour 1/4 cup of filling down the middle of the tortillas. Tuck the left side of the tortilla over the right (rolling up like a burrito of sorts, but no need to tuck in the ends!). Put the enchilada seam side down in the baking pan. Repeat with all 8 tortillas. It may get crowded in the baking pan, just squish them together–they will fit!

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8. Pour the remaining enchilada sauce over the enchiladas, spreading it as evenly as you can. Sprinkle the remaining cheese over the tortillas.

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9. Bake, uncovered, for 20 minutes.

 

 

Red Enchilada Sauce

IMG_3029From Cookie  + Kate

Ingredients

  • 3 tablespoons olive oil
  • 3 tablespoons flour
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon cinnamon
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 1 teaspoon vinegar (apple cider or white)

Directions

1. In a small bowl, combine the dry ingredients: flour, chili powder, cumin, garlic powder, oregano, cinnamon. Stir them together.

2. In a pot, heat the oil over medium heat. You want it to be hot enough that if you sprinkle the flour mixture on top, it sizzles.

3. Once the oil is hot enough, add the flour and spices. Whisk constantly for about a minute, then add the tomato paste, whisking until well combined. Next, add the veggie broth.

4. Turn the heat up to medium high and simmer for 5-7 minutes. You’ll want to continue whisking frequently to avoid getting clumps. The sauce should thicken–but it will thicken even more once it cools down!

5. Remove from heat and add the vinegar. Now it’s time for some enchiladas!

 

Couscous Caprese Salad

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Ingredients

Serves 6

  • 8oz Israeli couscous
  • 6-8oz fresh mozzarella, sliced
  • 1 pint cherry tomatoes, sliced in half
  • 1/2 cup fresh basil, chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • salt & pepper, to taste

Directions

  1. Cook the couscous according to the directions on the box. (Trader Joe’s makes a great Israeli couscous!)
  2. In a bowl, combine the couscous with the rest of the ingredients.
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  3. Refrigerate for a few hours. This dish really tastes best cold. Also, the lemon and vinegar will become more flavorful after sitting for a few hours.
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Blueberry Lemon Drop Scones

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>>Preheat oven to 400 degrees F

>> Yields ~15 scones

Ingredients

  • 2 cups of all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon grated lemon peel (my lemon was fairly large, so I used a lot more, maybe 1 1/2 tablespoons)
  • 1 cup lemon yogurt (almost two full 6-ounce containers)
  • 1 egg
  • 1/4 cup butter, melted
  • 1 cup fresh (or frozen) blueberries

Glaze:

  • 3/4 cup confectioners sugar
  • ~3 tablespoons of lemon juice (I used the juice of 1 lemon)
  • 1/2 teaspoon lemon peel (I used more, maybe 1 teaspoon)

Directions

1) In a large bowl, stir together the dry ingredients (flour, sugar, baking powder, baking soda, and lemon peel).

2) Add in the yogurt, egg, and melted butter. You can use an egg beater (though be careful–it gets really sticky) or a spoon.

3) Once the ingredients are well combined, stir in the blueberries.

4) Using two spoons, scoop the dough onto a greased cookie sheet approximately 2 inches apart. To make 15 scones, they should be around 2 1/2-3″, but you can really make them however large or small you want.

5) Bake for 15-18 minutes, or until the tops are lightly browned.

6) Combine the glaze ingredients. If it’s too watery, add more confectioners sugar. If it’s not lemony enough, add more juice. While the scones are still warm, drizzle the glaze on top.

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Cranberry Ginger Almond Biscotti

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I love coffee, especially with a piece (or three) of biscotti! I was always intimidated by the idea of making it myself (you have to put it in the oven twice?!), but you’ll be amazed by how easy it is.

Yields ~4 dozen

Ingredients

  • 3 cups flour
  • 3/4 cup sugar, plus 1 tablespoon for dusting
  • 3 teaspoons baking powder
  • 2 eggs
  • 1/4 cup applesauce
  • 1 teaspoon almond extract
  • 3/4 cup unsalted whole almonds
  • 3/4 cup crystallized ginger, diced
  • 1/2 cup dried cranberries

Directions

>>Preheat oven to 350°F

  1. Whisk together flour, sugar, baking powder.
  2. Add the eggs, applesauce, and almond extract and mix until well combined.
  3. Stir in the almonds, ginger, and cranberries. 
  4. On a floured surface, knead the dough until smooth. It may be dry and crumbly at first, but should stick together as you knead. If it’s too moist, add more flour. 
  5. Divide the dough in half, and shape into two logs that are approximately 1” high, 2” wide, and 12-14” long. 
  6. Put the logs on a parchment-lined baking sheet and dust the tops with the remaining sugar. 
  7. Bake for 30-40 minutes, or until the logs are lightly browned and beginning to crack on top.
  8. Remove from oven and allow the logs to cool, then slice the logs into 1/4” thick pieces. A serrated knife works great!
  9. Lay the slices on parchment-lined baking sheets and return to the oven for around 25 minutes, flipping the biscotti over halfway through. They should dry out completely, becoming crisp and light brown. Cool completely on wire racks before eating. 
  10. Make some coffee, grab the newspaper, and enjoy! 

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