Soy Sauce Butter Popcorn

  • 1/3 cup popcorn kernels
  • tablespoons butter
  • tablespoons coconut oil
  • tablespoon soy sauce
  • 1 teaspoon garlic salt (optional)
  • 1 teaspoon Sriracha (optional)
  • tablespoons freshly grated Parmesan cheese (optional)
  • Toasted sesame seeds (optional)
  1. Pop your popcorn however you like: My favorite method is to air-pop it in a large, heavy-bottomed saucepan with a lid. Heat the pan over medium-high heat and add 3 kernels. Once the test kernels pop, add the rest of the kernels, reduce the heat to medium, and shake constantly until the kernels all pop (or until there are a few seconds between each pop).
  2. Melt together the butter and coconut oil, then whisk in the soy sauce. Whisk in any extra mix-ins, as I listed above (Sriracha, garlic salt, and Parmesan cheese). Another excellent topping is a few tablespoons of toasted sesame seeds.
  3. Pour the soy sauce butter over the popcorn and toss to coat.

 

Tuna, Anchovy, Semi-Dried Tomato & Cannellini Bean Salad by Molly Brown

  • 1  (9 oz) tin tuna in olive oil, drained and roughly broken up
  • 2 (14 oz) tins cannellini (lima) beans, drained and rinsed
  •  (2 3/4 oz) semi-dried (sun-blushed) tomatoes
  • 16 anchovies packed in salt or olive oil, drained and chopped
  • about 50 black olives in olive oil, pitted and halved
  • salt and freshly ground black pepper
  • (6 fl oz) extra-virgin olive oil
  • 2 teaspoons dijon mustard
  • 1 small red onion, very thinly sliced
  • 3 tablespoons chopped flat-leaf (Italian) parsley
  • juice of 1 lemon

Put the tuna, beans, tomatoes, anchovies, onion, olives and parsley together in a bowl. Season well with salt and pepper. In a teacup, mix the olive oil, mustard and lemon juice together. Season and check to see whether your balance of lemon to oil is good – remember you are going to add this to something very starchy so it needs a bit of tang. Pour the dressing over the bean and tuna mixture, being careful not to squash the beans. Taste for seasoning and adjust as necessary.

 

Country Peach Cobbler

1 ( 29 oz.) can sliced peaches, drained well
1 1/2 cups all-purpose flour
1/2 cup sugar
1 tbsp. baking powder
1/4 tsp. table salt
4 tbsp. unsalted butter, cubed and cold
1 cup heavy cream
cinnamon and sugar (for sprinkling on top)

 

  1. Preheat oven to 375F degrees
  2. Spray an 8 x 8 baking dish with nonstick cooking spray.
  3. Drain your can of peaches.
  4. Pour drained peaches into bottom of baking dish (spreading them out evenly).
  5. Sprinkle peaches with a little cinnamon or cinnamon sugar mixture.
  6. For the topping, in a medium bowl, combine flour, sugar, baking powder and salt.
  7. Then add in the cubed butter.
  8. Begin to “cut” it into the flour mixture.
  9. You can use a pastry cutter. Or better yet, use your fingers. Just work it in with the flour until it becomes small pebbles and has been worked in with the flour/sugar mixture.
  10. Then pour in heavy cream.
  11. Combine until all the flour mixture has become moist. It will be very thick.
  12. Using a spoon, begin plopping the topping all over the peaches. Just put it on in clumps. Doing your best to cover the peaches. Don’t worry about smoothing it out.
  13. Sprinkle the top with sugar or a cinnamon/sugar mixture. (the cinnamon will make the topping appear darker as it cooks.)
  14. Bake for about 40 minutes.
  15. Top will be golden brown, and you can stick a toothpick in the top to make sure the topping has completely baked through (toothpick should come out clean).

Recipe Notes

I made this with fresh peaches and frozen blueberries. It took about 47 min in the oven.

To make this with fresh peaches, you’ll need about 6 peaches, sliced.
Combine sliced peaches with 3 tbsp. all-purpose flour since fresh peaches will produce a lot of juice. Then continue with above steps.
To make cinnamon sugar, combine 2 tbsp. granulated sugar with 1 tsp. ground cinnamon.

Simple Peach Cobbler Dump Cake from theslowroasteditalian.com


1 stick (1/2 cup) unsalted butter
1 ½ cups granulated sugar (divided)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 tablespoon pure vanilla extract
1 (29 ounce) can sliced peaches in juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350°F.  Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.

Place butter in a medium size microwave safe mixing bowl.  Heat butter in microwave until melted.  Add 1 cup sugar, flour, baking powder, salt and whisk to combine.  Add milk and vanilla, whisk until combined.  Pour batter into prepared baking dish.

Spoon peaches over top of batter, placing them evening around the pan.  Reserve the juice from the can.

Add 1/2 cup sugar, cinnamon and nutmeg to the juice.  Whisk to combine.  Pour juice over peaches.

Bake 55-60 minutes until golden brown.  Serve with a scoop of ice cream on top if desired. Enjoy!  serves 12

Strawberry Cake from Martha


6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

  1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

  2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

  3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

  4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

Italian dressing from familyfoodonthetable.com

  • 1/3 cup white wine vinegar
  • 1/3 cup red wine vinegar
  • 1 cup extra-virgin olive oil
  • 3 tablespoons water
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons dried parsley
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon honey
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme

Measure all of the ingredients into a large jar or other airtight container. Cover and shake well. That’s it!

Notes:

This dressing will keep in the fridge for about 2 weeks. But the oil and vinegar will separate. Just pull it out and let it sit for a few minutes to come to room temperature and then shake it really well to mix it up again.
You can add 1 tablespoon of Dijon mustard to this for a tangy version – we love it that way, too!

italian tortellini salad from delightfulemade.com/

10 oz. small or medium cheese tortellini pasta (tri-color or regular)
1 c. cherry tomatoes (red and/or yellow), quartered
1 (3.8 oz.) can, black olives, drained
1/2 c. red onion, diced
1/2 c. jarred mild yellow banana peppers, chopped or peppers
1 c fresh mozz pearls
1 c. Italian salad dressing
1 c. shredded Parmesan cheese

  1. Cook pasta according to package directions. Drain and rinse with cold water. Let set to cool.
  2. In a large mixing bowl, add the tomatoes, olives, red onion, and banana peppers. Toss with the cooled tortellini pasta. Add the dressing and cheese and toss all ingredients to coat. Refrigerate for at least 1 hour before serving. Serve chilled.
  3. Store in an air-tight container for up to 1 week.

 

Mediterranean Skillet

1 (14.5 oz.) can diced tomatoes with basil and oregano, drained

  • 1 (8 oz.) jar artichoke hearts, drained
  • 1 cup mushrooms, cleaned and chopped
  • 1 cup spinach, roughly chopped
  • 1/4 cup kalamata olives, chopped
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/4 cup fresh basil
  • 1/2 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground pepper, to taste
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and sauté for 6-8 minutes, or until softened.
  • Add mushrooms and cook for another 5 minutes. Add minced garlic and cook for 1 minute, or until fragrant. Season with salt and pepper.
  • Stir in remaining olive oil, plus balsamic vinegar, and mix in diced tomatoes, artichoke hearts, olives, and sun-dried tomatoes, then season with oregano.
  • Addspinach to pan and cook for 5-10 minutes, or until heated through.
  • Sprinkle freshly chopped basil into the skillet and serve hot!

 

Apple Sharlotka from foodandwine.com

  • 4 Granny Smith apples—peeled, cored, quartered and thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of kosher salt
  • 3 large eggs
  • 1/2 teaspoon pure almond extract
  • Confectioners’ sugar, for dusting
 Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
  1. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
  2. Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
  3. Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
  4. Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.

Japanese Potato Salad With Cucumbers, Carrots, and Red Onion Recipe from seriouseats.com

  • 1 1/2 pounds russet potatoes, about 3 large potatoes, peeled and quartered
  • Kosher salt
  • 2 Persian cucumbers, thinly sliced crosswise
  • 2 teaspoons rice wine vinegar
  • 6 tablespoons homemade or store-bought Japanese mayonnaise, such as Kewpie
  • 1/2 teaspoon Japanese hot mustard
  • 1 small carrot, quartered and thinly sliced crosswise
  • 1/4 red onion, thinly sliced
  • 2 hard boiled eggs, chopped
  • 1 scallion, white and light green parts only, chopped
  1. Place potatoes in a large pot and add enough cold water to cover by 1 inch. Season generously with salt, set over high heat, and bring to a boil. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10 to 15 minutes. Drain potatoes and transfer to a large bowl. Let cool.

  2. Meanwhile, place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes. Drain any accumulated water, then gently squeeze cucumbers with paper towels to blot up any excess liquid.

    3. In a small bowl, stir together rice vinegar, mayonnaise, and hot mustard until well mixed.

    4.Mash potatoes with a masher or a large fork, allowing some small lumps to remain. Add cucumbers, carrots, onions, eggs, scallions, and mayonnaise mixture. Mix well and season with salt. Serve right away. The salad can be refrigerated up to 1 day.