Author: LauraGrenier

Best Cake Doughnuts
This cake donut recipe is simple to make, lightly spiced with cinnamon and nutmeg, and delicious coated with cinnamon sugar or a powdered sugar glaze.

In a deep fryer, heat the oil to 375 degrees F.

(190 degrees C).

In a big bowl, sift together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.

Add butter and blend until crumbly.

Add milk and egg, and stir until smooth.

Lightly knead the dough before transferring it to a floured surface.

To a thickness of 1/4 inch, roll or pat.

Use a doughnut cutter to cut, or two different-sized round biscuit cutters.

Several doughnuts at a time, place in hot oil.

If you crowd the pan, oil may spill out.

3 minutes of frying, turning once, until golden.

Dry off with paper towels.

Egg Kulambu
Kulambu is a spicy stew from Tamil, India. The main flavors are from tamarind and jaggery (palm sugar). This is a delicious kulambu using boiled eggs. You can easily use fish or crab instead of the eggs.

Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch.

Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain.

Run cold water over the eggs to cool completely; peel.

Cut 4 slits into each of the eggs.

Roast the fennel seeds cumin seeds and peppercorns in a small skillet over medium heat until very fragrant; grind into powder.

Set aside.

Heat the oil in a large skillet or kadhai over medium heat.

Stir the turmeric into the oil.

Quickly fry the eggs in the hot oil on all sides about 2 minutes.

Remove and set aside.

Spicy Fennel Bread
Baked in a Dutch oven with red pepper flakes, onion, garlic, and fennel seeds, this easy bread loaf is bursting with flavor.

Combine water yeast and sugar in a measuring cup.

Mix well.

Combine flour fennel seeds salt red pepper flakes onion and garlic in a large bowl.

Mix well until combined and any flour clumps are broken up.

Slowly pour in the yeast-water mixture and stir into the flour.

Knead the bread by hand until dough is well combined and you have an even consistency.

Transfer to an oiled bowl cover with plastic wrap and let rest on the countertop 10 to 14 hours.

Remove dough onto the counter and knead once more.

Let rise 30 minutes to 1 hour.

Eat Michigan Salad
I reside in Buckeye country, which is to the rest of you the home of Ohio State University football. We enjoy watching the Bowl games and tailgating, and we are constantly thinking of clever ways to humiliate the Michigan Wolverines, one of our biggest rivals in the north. The name was inspired by the cherries and maple in this delicious salad. Enjoy!

In the container of a blender combine the mayonnaise maple syrup vinegar and sugar.

Cover and blend on low speed.

Gradually pour in the vegetable oil while mixing until fully incorporated.

Taste and season accordingly with salt and pepper.

Set aside.

In a large serving bowl combine the lettuce cherries apples goat cheese and candied pecans.

Toss with just enough of the dressing to coat then serve with the remaining dressing on the side.

Instant Pot Chicken and Vegetable Tortilla Soup
In this simple Instant Pot tortilla soup, boneless chicken thighs are combined with vegetables and spices with a Mexican flair.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function; add olive oil.

Saute green chilies and onion in the oil 3 to 4 minutes.

Add carrots celery and garlic; saute for 3 to 4 minutes.

Add chicken black beans tomatoes corn enchilada sauce chicken broth water potatoes lime juice salt cumin chili powder chipotle pepper Cajun seasoning black pepper and oregano.

Stir well.

Close and lock the lid.

Select high pressure according to manufacturer’s instructions; set timer for 14 minutes.

Allow 10 to 15 minutes for pressure to build.

Pantry Puttanesca
Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.

Fill a large pot with water.

Bring to a rolling boil over high heat.

As the water heats pour the olive oil into a cold skillet and stir in the garlic.

Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color 1 to 2 minutes.

Stir in the red pepper flakes oregano and anchovies.

Cook until anchovies begin to break down about 2 minutes.

Pour tomatoes into skillet turn heat to medium-high and bring sauce to a simmer.

Use the back of a spoon to break down tomatoes as they cook.

Simmer until sauce is reduced and combined about 10 minutes.

Chicken Andouille Gumbo
To allow the flavors in this highly seasoned stew with Andouille sausage, chicken, and okra to develop, prepare it a day in advance.

In a big pot, mix the chicken and water.

heating to a boil Reduce heat and simmer for about an hour, or until chicken is tender.

Transfer the chicken to a strainer with tongs, saving the cooking liquid as you do so.

Slice the meat from the bones.

In a large, heavy skillet, heat 2 tablespoons of oil over medium heat.

Okra should be added and cooked for about 20 minutes, stirring frequently, or until no longer sticky.

In a heavy, large Dutch oven, stir the remaining 1/2 cup oil and the flour.

Cook for about six minutes, stirring frequently, at medium heat until thoroughly golden brown.

Add 4 cups of the reserved chicken cooking broth, along with the tomatoes, the Andouille sausage, and any juices.

Basil, cayenne pepper, bell pepper, celery, garlic, and bay leaf.

For approximately 1 1/2 hours, simmer partially covered until thickened.

Spicy Roasted Chicken Thighs with Miso and Ginger
A fiery red paste made of ginger, miso, and chili-garlic sauce gives roasted chicken thighs a welcome kick of heat.

Set the oven to 425 degrees Fahrenheit (220 degrees C).

Place the dried chicken thighs in a big bowl.

In a food processor or small chopper, combine the following ingredients: garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce; blend until a saucy red paste forms.

Paste should be poured over the chicken and mixed thoroughly.

On a big baking sheet, spread out the chicken in a single layer.

Roast for 15 minutes in the preheated oven.

Cook for an additional 15 minutes after flipping, or until the juices run clear and the center is no longer pink.

In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C)

Walnut Date Balls
These sugar-free, vegetarian, and simple to make walnut date balls. Ideal little treats to share at any time.

In a food processor, combine the walnuts, dates, coconut, sesame oil, sea salt, and vanilla extract.

Make bite-sized balls out of the date mixture and chill for about an hour to firm them up.

Peanut Butter Monster Cookie Dream Bars
These monster cookie bars are a dessert of dreams. They are made of milk chocolate candies, oatmeal crumbs, and a peanut butter-condensed milk filling.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

Oatmeal, butter, brown sugar, baking soda, and salt should all be combined in a bowl.

Keep 1 1/2 cups of the crumbs mixture aside.

In a 9×13-inch baking pan, spread the remaining mixture.

For about 12 minutes, bake in the preheated oven, or until the crust is lightly browned.

Oven on while crust is removed.

In a bowl, combine peanut butter and sweetened condensed milk.

Over the baked crust, spread.

Add milk chocolate pieces and the reserved crumb mixture on top.

Bake in the preheated oven for about 20 minutes, or until golden brown.