challah french toast

 This challah french toast was so good.  

Ingredients

• 3 eggs
• 1/2 c. milk
• 1/2 tsp. cinnamon
• 1/2 tsp. vanilla
• pinch nutmeg
• 2.5 T butter
• 4-5 thick slices of challah
• maple syrup or fruit salad for serving

Directions

• Beat together eggs, milk, cinnamon, vanilla, and nutmeg.
• Dredge challah through mixture and let some soak in, turning several times.
• Heat butter until bubbling.  Cook challah until browned, about two minutes per side. 
  

whole wheat challah

I liked this challah recipe because it uses whole wheat flour, it calls for an overnight rise which is super helpful for party preparation, and it tastes good.  

Ingredients

4 1/2 teaspoons (2 packages) active dry yeast
1/2 cup + 1 tablespoon brown sugar (I used more like 1/4 cup) 
1 3/4 cups lukewarm water
1/2 cup olive oil plus more for greasing the bowl
5 large eggs divided
1 tablespoon kosher salt
4 -cups  white whole wheat flour
4+ cups all-purpose flour

Instructions

1. In a large bowl, dissolve the yeast and 1 tablespoon brown sugar in the warm water. Let sit for 5 minutes until foamy.
2. Whisk the oil into yeast, then beat in 4 eggs, one at a time, with remaining brown sugar and salt. Gradually add flour. When dough holds together, it is ready for kneading.
3. Turn dough onto a floured surface and knead until smooth, about 5-10 minutes. Clean out bowl and grease it, then return dough to bowl. Cover with a shower cap and let rise in a warm place for 1 hour, until almost doubled in size. (At this point you can let the dough sit, overnight in the fridge or continue on to the next rising.) Punch down dough, cover and let rise again in a warm place for another half-hour. (Again, at this point you can let the dough sit, overnight in the fridge or continue on to the next rising.)
4. To make a 3-braid challah, divide the dough in half and place one half in the oiled bowl and cover. Take the remaining half of the dough and form it into 3 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Pinch the tops of the strands together. Bring the right outside rope over the center rope; that rope now becomes the center. Bring the left outside rope over the new center rope; that rope now becomes the center. Continue braiding until you reach the end. Pinch the ropes together to seal.
5. If baking immediately, preheat oven to 375 degrees. Beat remaining egg and brush it on loaves. Allow the bread to rise another hour or place it in the fridge to rise overnight.
6. When ready to bake, brush loaves again with the egg wash. Sprinkle bread with sesame or poppy seeds, if using.
7. Bake in the middle of the oven for 30 to 40 minutes, or until golden. Cool loaves on a rack.
8. The bread can be frozen unbaked or baked.

 
 

white bean spinach parmesan soup

 This white beans spinach parmesan soup was a really big hit with guests.  It makes a lot but it uses up the 5# of white beans in my cupboard.

If using dried beans, set them to soak the night before (or two nights before if you're party prepping) and cook, then and save some of their cooking liquid and reduce the stock to 4 cups. 

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion diced
• 6-8 cloves garlic minced
• 6 cups vegetable broth/stock (or less with bean liquid)
• 15 ounces (420 g) can diced tomatoes (or a few fresh tomatoes)
• 1 teaspoon sugar
• 1 tablespoon Italian dried herbs (I used rosemary, thyme, oregano, and basil)
  
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 4 (15 ounce) cans white beans (cannellini beans), drained and rinsed
• 4 cups chopped baby spinach (about 6 ounces)
• 3/4 cup fresh grated Parmesan cheese (for serving)
• 3 tablespoons chopped fresh flat-leaf parsley (for serving)
  

Instructions

• In a large pot or saucepan, heat olive over medium high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant (about 2-3 minutes), while stirring occasionally. Add in the broth, tomatoes, sugar, Italian herbs, salt and pepper.
• Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavours together.
• Stir in the beans and heat up.  (Note: I let it simmer about 30 minutes for the dried herbs to come to life and everything to really come together) Then add spinach and ontinue to simmer gently until the spinach has wilted (about 2 minutes). 
• Take off heat. . Taste test, adjust salt and pepper if needed.Serve immediately, with side of parmesan and fresh parsley to add to taste.
  

Moroccan carrots

  From here.  Note: with this amount of dressing and herbs, I increased the carrots to all that I had (about 1 3/4#).  I really enjoyed this dish.

Ingredients

• 1 pound peeled carrots
• 1⁄4 cup oil
• 1⁄4 cup lemon juice
• 1/8 cup freshly crushed garlic (about 8 cloves)
• 1⁄4 cup chopped cilantro
• 1⁄4 cup chopped parsley
• 1⁄2 teaspoon paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• Pinch of black pepper

Preparation

1. Simmer carrots for 10 minutes. Drain, cool, and slice into 1⁄2 inch coins. (Note: I had the water boiling before putting the carrots in, and I really liked their texture at 10 minutes.)

2. In a small bowl, mix the rest of the ingredients and then pour dressing over carrots. 

Refrigerate, covered, until ready to serve.  (I like this at room temperature)