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Zucchini Noodles with Red Pepper Sauce

Zucchini Noodles with Red Pepper Sauce
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Have you ever made zucchini noodles? Once you try them you will be hooked. Trust me, even meat and pasta lovers will be satisfied with this meal. The key to making them happy, packing the sauce with flavor and spice. This healthy meal is perfect for weekday dinners - especially if you make the sauce ahead of time. Bonus: you can clean out your vegetable drawer by adding any veggies you have on top.
Servings Prep Time
4 20 minutes
Cook Time
25 minutes
Servings Prep Time
4 20 minutes
Cook Time
25 minutes
Zucchini Noodles with Red Pepper Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Have you ever made zucchini noodles? Once you try them you will be hooked. Trust me, even meat and pasta lovers will be satisfied with this meal. The key to making them happy, packing the sauce with flavor and spice. This healthy meal is perfect for weekday dinners - especially if you make the sauce ahead of time. Bonus: you can clean out your vegetable drawer by adding any veggies you have on top.
Servings Prep Time
4 20 minutes
Cook Time
25 minutes
Servings Prep Time
4 20 minutes
Cook Time
25 minutes
Ingredients
Servings:
Units:
Instructions
  1. Start by washing your zucchini and cutting off each end. Spiralize them on the thinner setting, into a bowl. Toss with olive oil, salt and pepper.
  2. Add 1 tablespoon of olive oil to a pan over medium heat. Add the noodles and saute for 5 minutes, or until noodles soften. Remove the noodles from the pan and set aside.
  3. In a blender, puree the red peppers, garlic, basil, 1 tablespoon olive oil and goat cheese. Add the sauce to a small pot and cook for 5 minutes to heat up.
  4. Cut up all your vegetables. Reheat your zucchini noodle pan with olive oil and saute the onion until translucent and soft. Add in other vegetables and saute until cooked.
  5. Place you zucchini noodles in a bowl, top with vegetables and finally top with your red pepper sauce and serve.
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Emily’s Family Pumpkin Bread

banana bread
Emily's Family Pumpkin Bread
Votes: 1
Rating: 5
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Every Thanksgiving, my mother Ann (Nana) would make the tastiest pumpkin bread ever. Our family loved it so much, we'd ask her to make it again for Christmas!
Servings Prep Time
2 loafs 10 minutes
Cook Time
55 minutes
Servings Prep Time
2 loafs 10 minutes
Cook Time
55 minutes
banana bread
Emily's Family Pumpkin Bread
Votes: 1
Rating: 5
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Every Thanksgiving, my mother Ann (Nana) would make the tastiest pumpkin bread ever. Our family loved it so much, we'd ask her to make it again for Christmas!
Servings Prep Time
2 loafs 10 minutes
Cook Time
55 minutes
Servings Prep Time
2 loafs 10 minutes
Cook Time
55 minutes
Ingredients
Servings: loafs
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Sift all dry ingredients together in large mixing bowl.
  3. Make a well in the center of the dry ingredients then add all wet ingredients.
  4. Mix together until smooth.
  5. Grease and flour loaf pans then fill pans 3/4 full with batter. This batter is enough for 2 large loaf pans or 3 median loaf pans or 5 mini loaf pans.
  6. Bake at 350 degrees for 50-55 minutes for large pans or 40-45 minutes for small pans.
  7. Allow pumpkin bread to cool, then turn out onto racks.
Recipe Notes

The pumpkin bread is very moist and keeps for several days stored in plastic bags!

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Greek-Style Peppers

Recipe submitted by Jessica of Feed Me Dearly.

“Our visit to Greece was the first major trip that Rodney and I took as a couple back in 2001. We returned several years later to  re-visit Mykonos and Santoroni and tack on a few more islands (Rhodes, Corfu, Crete). We even did the completely optional/somewhat frightening several-day visit to Athens.

I have strong memories of the food. Whether we were sitting down to a fancy dinner in the heart of the Old Town in Mykonos, or beachside at a little taverna, I recall a freshness and simplicity that still influences my cooking today.

Greek food appeals to me because the flavors are so clean. Tomatoes, feta, zucchini, mint, bright olives, plump seafood. A complete and total absence of sauce, unless you’re spoon-feeding yourself moussaka at a tourist trap. It’s the kind of food that comes together quickly, which in my kitchen is a must. And I find myself revisiting these flavors often – whether it’s a quick, Greek-inspired salad, or non-traditional foods, like these stuffed peppers, which uses all of the Greek ingredients that I can wrangle into a shopping cart.”

Read her full post here

greek stuffed peppers
Greek-Style Peppers
Votes: 5
Rating: 2.4
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The benefit of a meal like this is that you don’t need any sides or supporting players – a baguette or other crusty bread will do. You’ve got your protein, your veg, your carbs and your wine. In a glass. On the side. We’re not making peppers bourguignon.
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Servings Prep Time
6 30 minutes
Cook Time
1 hour
greek stuffed peppers
Greek-Style Peppers
Votes: 5
Rating: 2.4
You:
Rate this recipe!
Print Recipe
The benefit of a meal like this is that you don’t need any sides or supporting players – a baguette or other crusty bread will do. You’ve got your protein, your veg, your carbs and your wine. In a glass. On the side. We’re not making peppers bourguignon.
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Servings Prep Time
6 30 minutes
Cook Time
1 hour
Ingredients
Servings:
Units:
Instructions
  1. Preheat your oven to 350 degrees.
To make the tomato sauce
  1. Heat one tablespoon of the olive oil in a large sautee pan on med-high heat and when hot, add half of the chopped onions. Add a pinch of salt, a few grinds of pepper, and a teaspoon of the oregano and the chopped thyme. Sautee the onions until translucent, and then add both cans of tomatoes. Turn the what to high, just until the mixture starts to bubble vigorously, and then turn the tomatoes down to low. Allow the tomatoes to simmer while you prep the rest of the meal (approx 20 minutes). When the tomato sauce is ready, puree with an immersion blender.
To make the peppers
  1. Prep your cup of quinoa according to the package directions, and set aside.
  2. Prep your peppers by coring the stem end of each pepper with a small paring knife, and pulling out the seeds. Set the peppers aside, and using the same small knife, remove any usable pieces of pepper from around the stem. Chop these pieces, and add them to the reserved 1/2 diced onion along with the diced zucchini. Set aside.
  3. Heat the leftover tablespoon of the olive oil in a large sautee pan on med-high heat and when hot, add the ground lamb. Cook the ground lamb, breaking it up as you go, until it’s no longer pink. Season with salt and pepper, and with a slotted spoon, transfer to a large paper towel-lined bowl, reserving the leftover oil.
  4. Drain the pan of most of the oil, leaving a scant tablespoon. Add your vegetables, and sautee, stirring every so often to prevent burning, until the onions are translucent and the pepper and zucchini have softened (approx 5 minutes).
  5. Remove the paper towel lining from the bowl, and add your vegetables, quinoa, and Kalamata olives to the lamb. Give the mixture a good stir, then add your feta and mint, and toss one more time gently.
  6. To assemble the peppers, ladle your tomato sauce in a 9x13 baking dish (you may not need all of it, I had about a half cup left over). Next, working one at a time, take a pepper shell, season the inside with a pinch of salt, and then gently stuff (overflowing a little at the top if you’d like), and place, stuffing side up, in one corner of the sauce-lined dish.
  7. Continue working with the next 5 peppers, lining them up so that they all stand up easily in the pan.
  8. When you’ve finished stuffing the peppers, cover loosely with foil, and bake in the oven for 45 minutes to an hour. You want the filling to be warm, and the pepper shells heated to the point where they’re soft, not firm.
  9. Let stand for a minute or two, and then serve alongside a little of the tomato sauce.
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Potato, Bacon & Crème Fraîche Pizza

Recipe submitted by Alexandra Stafford of Alexandra’s Kitchen

“For weeks, the dangling photo of an Alsatian pizza taunted me, reminding me every time I opened the door to add crème fraîche and speck to my grocery list. But before long, the page became as much a fixture on the door as the photos and schedules and kindergarten artwork that I stopped seeing it. I had forgotten about the pizza altogether until a few weeks ago, when I came across a recipe in Baking Chez Moi for apple tarte flambée, Dorie Greenspan’s sweet twist on the Alsatian specialty, which classically calls for fresh cheeses, cured meat, and raw onions. Greenspan’s passage reminded me of that F&W recipe, which I made immediately. The paper-thin potatoes require no pre-cooking, and a drizzle of olive oil and sea salt overtop renders additional cheese unnecessary. This has to be one of my all-time favorite pizzas (feeling bold!) though I have no doubt the fresh potatoes play a role here. Also bacon. And crème fraîche.”

potato pizza recipe
Potato, Bacon & Crème Fraîche Pizza
Votes: 3
Rating: 5
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Classically, Alsatian pizza or tart flambée calls for raw onions, raw bacon or other cured meat product, and fresh cheeses. I've been loving the formula and using it as a base for all sorts of variations, though it is delicious on its own. Here I've cooked the bacon and omitted the onion. It is simple and delicious and reminds me of my favorite mashed potato and bacon pizza at Bar.
Prep Time
10 minutes
Cook Time
5 minutes
Prep Time
10 minutes
Cook Time
5 minutes
potato pizza recipe
Potato, Bacon & Crème Fraîche Pizza
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
Classically, Alsatian pizza or tart flambée calls for raw onions, raw bacon or other cured meat product, and fresh cheeses. I've been loving the formula and using it as a base for all sorts of variations, though it is delicious on its own. Here I've cooked the bacon and omitted the onion. It is simple and delicious and reminds me of my favorite mashed potato and bacon pizza at Bar.
Prep Time
10 minutes
Cook Time
5 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Ingredients
Servings:
Units:
Instructions
  1. Pull out pizza dough from the fridge one hour before you plan on baking. Dust dough with flour and place on a floured work surface.
  2. Place a baking sheet or pizza stone in the top third of the oven and preheat the oven to 550 degrees Fahrenheit or to its hottest setting.
  3. Gently shape dough into a 10"-12" disk handling it as minimally as possible. Arrange dough on parchment-lined baking sheet.
  4. Drop dollops of the crème fraîche evenly around the dough, then spread lightly using the back of a spoon or your fingers. Scatter bacon and thyme overtop. Layer the potato slices over, slightly overlapping them. Drizzle with olive oil and sprinkle with sea salt. Bake the pizza until top is blistered, about 5 minutes. Cut and serve immediately.
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Buttermilk Pie

buttermilk pie
Buttermilk Pie
Votes: 10
Rating: 4
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Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!
Servings Prep Time
1 pie 5 minutes
Cook Time
1 hour
Servings Prep Time
1 pie 5 minutes
Cook Time
1 hour
buttermilk pie
Buttermilk Pie
Votes: 10
Rating: 4
You:
Rate this recipe!
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Holidays aren't complete until everyone at the family gathering has had a piece of buttermilk pie! It's sweet and decadent and sure to be a hit. This is my great grandmother's recipe and it couldn't be any easier to throw together. Enjoy this sweet southern dessert and let us know how it goes over at your next holiday party!
Servings Prep Time
1 pie 5 minutes
Cook Time
1 hour
Servings Prep Time
1 pie 5 minutes
Cook Time
1 hour
Ingredients
Servings: pie
Units:
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter.
  3. Add all other ingredients and stir well.
  4. Pour into unbaked pie shell and bake for 1 hour. Let sit for at least 30 minutes before serving.
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Persimmon Cranberry Crisp

Persimmon Cranberry Crisp
Votes: 0
Rating: 0
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My first fall living in California, a friend gave me a bag of strangely shaped orange fruit, resembling a tomato. It was a persimmon, she explained, a fruit from Japan, but are now grown in California and other southwestern states. After the initial shock wore off that there was a fruit I didn't already know about, the next question was, what do you do with it? Turns out, lots. People use persimmons interchangeably with apples, so my first thought was, why not a persimmon crisp! Loaded with tart cranberries, this twist on apple crisp is refreshing and sweet.
Servings Prep Time
8 people 15 minutes
Cook Time
50-60 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
50-60 minutes
Persimmon Cranberry Crisp
Votes: 0
Rating: 0
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My first fall living in California, a friend gave me a bag of strangely shaped orange fruit, resembling a tomato. It was a persimmon, she explained, a fruit from Japan, but are now grown in California and other southwestern states. After the initial shock wore off that there was a fruit I didn't already know about, the next question was, what do you do with it? Turns out, lots. People use persimmons interchangeably with apples, so my first thought was, why not a persimmon crisp! Loaded with tart cranberries, this twist on apple crisp is refreshing and sweet.
Servings Prep Time
8 people 15 minutes
Cook Time
50-60 minutes
Servings Prep Time
8 people 15 minutes
Cook Time
50-60 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Position a rack in the center of the oven and preheat to 375º. Have ready a solid 10″ tart pan or single serving ramekins poised atop a rimmed baking sheet (to catch any wayward juices as the crisp bakes).
  2. In a large bowl, toss together the sliced persimmons, cranberries, sugar, lemon zest and juice, ginger and salt. Sprinkle the cornstarch over and fold until well-combined. Set aside.
  3. To make the topping, in a medium bowl, stir together the flour, oats, brown sugar, salt, ginger and cinnamon. Work the butter in with your fingertips or a pastry blender until the butter is blended in and the mixture begins to clump together.
  4. Scrape the fruit and juices into the tart or ramekins and spread evenly. Sprinkle the topping lightly over the top, squeezing it into almond-sized clumps. Don’t pack it down. Sprinkle a few pinches of flaky salt, and a teaspoon of coarse sugar, over the top of the crumble.
  5. Bake the crisp until the top is evenly golden and the fruit juices are bubbling thickly, 50-60 minutes. Let cool slightly, then serve warm, preferably with ice cream of some sort.
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Vietnamese Chicken Noodle Soup

Recipe submitted by Lisa of Good on Paper. We love her Instagram feed too, check it out!

When it comes to comfort food, my go-to is a big bowl of soupy noodles. Whether it’s ramen, soba, pho, or chow fun noodles in chicken broth, I will never turn down a giant bowl of noodles swimming in hot broth. It’s kind of crazy, but I have been making this super simple Vietnamese Chicken Noodle Soup since 2001. I found it in one of my Cooking Light magazines years ago and it’s been a staple in our house ever since. It’s so simple (throw everything into a big pot, boil the noodles, put the two together), yet surprisingly complex in flavor.

Vietnamese Chicken Noodle Soup
Vietnamese Chicken Noodle Soup
Votes: 0
Rating: 0
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I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"
Servings
4
Servings
4
Vietnamese Chicken Noodle Soup
Vietnamese Chicken Noodle Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
I don't always have every topping on hand, so I love that you could doctor it up however you like and it's always yummy -- add spinach and fried shallots, or baby kale and bean sprouts, or jalapeños and thai basil . My whole family loves this dish, especially if it's cold outside (hello, east coast friends!) or if someone is sick. As Theo would say, "More Thoop Peas!"
Servings
4
Servings
4
Ingredients
Servings:
Units:
Instructions
  1. Combine the first 9 ingredients in a large Dutch oven, bring to a boil. Reduce heat and simmer 15 minutes or until the chicken is done. Remove chicken from pan, cool slightly. Cut into bite-size pieces.
  2. Cook rice noodles in boiling water 5 minutes; drain.
  3. Divide chicken and noodles evenly among 4 large bowls. Ladle 2 cups soup into each bowl. Let each guest add their own toppings. Serve with lime wedges.
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