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Posted on » by Dino » Theme:

Vegetarian French Onion Soup

Notes

10 Minute Instant Pot® Mushroom Broth recipe from 101 Cookbooks
Vegetarian French Onion Soup recipe adapted from May I Have That Recipe?

10 Minute Instant Pot® Mushroom Broth

Ingredients

  • 8 Cups Water
  • 15 g / ½ Cup Dried Porcini Mushrooms
  • 6 Medium Cloves of Garlic, Peeled & Smashed
  • Scant 1 Teaspoon Fine-Grain Sea Salt
  • ½ Teaspoon Freshly Ground Pepper, or To Taste
  • A Sprig or Two of Fresh Thyme

Instructions

  1. Combine the water, dried mushrooms, and garlic in your Instant Pot. Close and seal.
  2. Pressure cook on high for 10 minutes. Carefully quick release, gently shake or tap the pressure cooker, and THEN carefully open away from you.
  3. Season with the salt pepper, and thyme. Wait a minute or two, stir, and taste. If it tastes flat to you, add more salt and pepper, until it tastes delicious. Freeze any broth you aren’t going to use within a few days.

Vegetarian French Onion Soup

Ingredients

  • 4 Tbsp Extra Virgin Olive Oil
  • 4 Large Sweet Onions, Sliced
  • ½ tsp Salt
  • 1 tsp Sugar + additional 1 tsp Sugar (optional)
  • Tbsp All Purpose Flour
  • 6 Cups Mushroom Broth
  • 1 Tbsp Vegan Worcestershire Sauce
  • ⅓ Cup Dry White Wine
  • ⅛ tsp Ground Black Pepper
  • 1 French Baguette
  • 14 Ounces Gruyère Cheese

Instructions

  1. Heat olive oil in a large soup pot. Add onions and salt, and cook over medium heat for 30 minutes. Add 1 teaspoon of sugar (optional). Continue cooking for about 50 minutes, stirring frequently. Add flour, mix well and cook for another 5 minutes.
  2. Add mushroom broth, Worcestershire sauce, wine, and pepper, and simmer for 20 minutes. Taste and adjust salt, pepper, and sugar if necessary (remember the the cheese will add saltiness to it).
  3. While the soup is cooking, place cheese in the freezer for 20 minutes (so it’s easier to shred). Shred cheese and set aside in the fridge.
  4. Slice baguette in 1/2 inch rounds and toast until crunchy.
  5. Preheat oven to 350°F.
  6. Line a baking sheet with aluminum foil. Place 4–6 oven proof bowls on the baking sheet and ladle soup into the bowls. Add 3 tbsp shredded cheese to each bowl, mix well.
  7. Gently place one or two pieces of bread on top of soup and cover bread with 1/4 cup of cheese per bowl.
  8. Place baking sheet in the oven and bake for 10 minutes.
  9. Broil for 1–2 minutes, keeping an eye so the bread doesn’t burn. Serve immediately.
Posted on » by Michael » Theme:

Chewy Ginger-Rye Cookies

https://www.bonappetit.com/recipe/chewy-ginger-rye-cookies

These were really good. A little more  tender than regular ginger cookies. Also the rye lent itself to the molasses and ginger.

INGREDIENTS

  • 1 cup (128 g) all-purpose flour
  • 1¼ tsp. baking soda
  • 1½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • ¾ cup (110 g) plus 6 Tbsp. (60 g) rye flour, divided
  • 3 tsp. ground ginger, divided
  • 1¼ tsp. kosher salt, divided
  • ⅓ cup (50 g) finely chopped crystallized ginger
  • ⅔ cup robust-flavored (dark) molasses
  • ¼ cup (packed; 50 g) dark brown sugar
  • ¾ cup (1½ sticks) unsalted butter, melted, plus 2 Tbsp. unsalted butter, room temperature
  • 2 large egg yolks
  • 6 Tbsp. (90 g) raw sugar

RECIPE PREPARATION

  • Whisk all-purpose flour, baking soda, cinnamon, cloves, ¾ cup rye flour, 2 tsp. ground ginger, and 1 tsp. salt in a medium bowl to combine; add crystallized ginger and toss until coated and evenly distributed. Whisk molasses, brown sugar, and ¾ cup melted butter in a medium bowl to combine. Add egg yolks and whisk just until egg yolks are absorbed but mixture is still very dark, about 10 seconds. Add dry ingredients and fold until no streaks of flour remain. Let sit, uncovered, at room temperature 30 minutes (batter will thicken as it sits).

  • Meanwhile, place a rack in middle of oven; preheat to 375°. Whisk raw sugar, remaining 6 Tbsp. rye flour, remaining 1 tsp. ground ginger, and remaining ¼ tsp. salt in a small bowl to combine. Add remaining room-temperature butter and smash together until mixture resembles clumpy wet sand; this is your streusel topping.

  • Using a 1-oz. ice cream scoop, portion out dough (about 2 Tbsp. each) and roll into balls between your palms. Working one at a time, toss balls in streusel mixture to coat and place on 2 parchment-lined baking sheets, spacing 3″ apart. Bake 1 sheet of cookies until they have spread and are slightly cracked and just set around the edges and streusel is lightly browned, 8–10 minutes. Let cool 10 minutes on baking sheet. Transfer to a wire rack and let cool completely. Bake remaining sheet of cookies.

  • Do Ahead: Dough can be rolled into balls 2 weeks ahead. Freeze on a baking sheet; transfer to resealable plastic freezer bags. Let sit at room temperature 30 minutes before rolling in streusel and baking.

Recipe by Rick Martinez
Posted on » by Michael » Theme:

Chicken Enchilada Pizza

I was very happy with the results. I made a different enchilada sauce, roasted the jalapenos and didn’t use parm at the end but otherwise followed the recipe. (I also made a differnt dough.  I also added some black beans

Chicken Enchilada Pizza

Homemade chicken enchilada pizza! Recipe from @bakedbyrachel
Your favorite enchiladas, in pizza form! Homemade crust, topped off with freshly made enchilada sauce, seasoned shredded chicken and more!
Prep Time1 hr 10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Pizza
Servings: 6 plus

Ingredients

Pizza dough:

  • 1 C warm water
  • 1 1/4 tsp active dry yeast
  • 1/2 tsp granulated sugar
  • 1 tsp salt
  • 2 1/2 C all purpose flour

For the chicken:

  • 2 chicken breast
  • 1 1/2-2 C chicken broth
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp salt

Enchilada sauce:

  • 1 C chicken broth
  • 2 Tbsp flour
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 Tbsp chili powder

Pizza toppings:

  • 1/2 C yellow onion diced
  • Jalapeños
  • Parmesan cheese
  • 1/2 C whole milk mozzarella shredded
  • 1/2 C Monterey Jack cheese shredded
  • Cherry tomatoes
  • Ground black pepper
  • Fresh cilantro

Instructions

  • In a small measuring cup, heat water to 115°F. Dissolve yeast and sugar in water, allow yeast to proof. Add flour and salt to the bowl of a stand mixer with dough hook attached. With mixer running on low, slowly add yeast mixture. If needed, add 1-2Tbsp olive oil to dough. Shape into a smooth ball and transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly one hour.
  • In a small saucepan over medium heat, combine trimmed chicken breasts with seasonings and enough chicken broth, to cover meat. Cook, flipping after 10 minutes and shredding when meat is no longer pink. Return shredded chicken to liquid, reducing heat to medium-low, cooking off liquid. Transfer chicken to a small bowl.
  • Whisk together 1C chicken broth and 2 Tbsp flour, add to a small saucepan with other sauce ingredients. Stir to combine. Cook over medium-low heat until mixture has reduced to roughly 1/2C. Stir occasionally. Transfer enchilada sauce to a small bowl, pressing plastic wrap to the surface to prevent a skin from forming. Set aside.
  • Preheat oven to 425°F. Lightly grease 1 or 2 baking sheets, depending on if you are making one large or two small pizzas. Prepare pizza toppings by dicing onions, shredding cheese and slicing tomatoes.
  • If making two pizzas, divide dough in half. Shape dough into desired size on prepared pan. Spread enchilada sauce over dough. Arrange onions, jalapeños and shredded seasoned chicken over sauce. Sprinkle with Parmesan cheese, Monterey jack cheese and mozzarella. Add chopped tomatoes and a sprinkle of ground black pepper.
  • Bake for 15-20 minutes or until desired crispness is reached. Top off with fresh cilantro, slice and serve.
  • Chill leftovers, reheating at 425°F for 6-8 minutes.

Notes

Recipe serves roughly 6-12, yields 2: 10-inch pizzas.

*Dough can be prepped ahead. If chilled, bring to room temperature prior to shaping.

*Chicken can be made ahead. Chill and cover until ready to use.

An original recipe from Baked by Rachel