Post Tagged with: "Milk"

Pizza Americana

Pizza Americana

Posted by Anthony on December 31, 2015 in Pizza


Serves: 4 pizzas

Difficulty: Medium

This is my go-to pizza dough recipe for pizzas I make in my oven. It’s a great all-purpose recipe, and is useful in its strength and ability to hold more toppings than other styles of dough. It produces a bread-like crust that’s both filling and deliciously tasty. And we all know that the dough is arguably the most important part of the pizza, as it is more often than not the culprit of making or breaking the final product.

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Individual Vegetable Pot Pies

Individual Vegetable Pot Pies

Posted by Anthony on September 25, 2015 in Entree


Last night, I was in the mood for some good old fashioned comfort food, and figured I’d make a pot pie recipe. But rather than making one big pot pie, I decided to try my hand at individual pot pies, which admittedly aren’t vastly different than making one big pie. I joined together two recipes — a Healthified Pot Pie recipe (one of my favorite recipes) for the fillings, and a recipe for Individual Pot Pies from the Pillsbury website, which uses its Grands! Flaky Layers biscuits for the top/crust. Even though part of the recipe was from an existing recipe I’ve made before, making them individual and trying a new top/crust method seems to warrant a legitimate entry into my 50 in 15 Challenge.

The end result of this recipe was absolutely delicious. It’s healthy, warm, comforting, and topped with the deliciousness of flaky biscuits. You will definitely want to make these pies the next time you’re in the mood for some comfort food!

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Skillet Broccoli Shells and Cheese

Skillet Broccoli Shells and Cheese

Posted by Anthony on September 14, 2015 in Entree


Serves: 6

Time: 35-45 min

Difficulty: Easy

While at the grocery store a few weeks ago, I picked up the September issue of Cooking Light magazine, being intrigued by the cover photo of  “One-Pan Broccoli-Bacon Mac ‘n’ Cheese”. Knowing that my wife loves mac and cheese (and bacon), I knew I had to give the recipe a try. I modified the recipe a bit to suit my needs — most notably leaving the bacon off of my serving (since I’m vegetarian). Also, I used vegetable stock rather than chicken stock, and opted to use whole-grain shells rather than macaroni, because let’s be honest… macaroni is such a cliché pasta.

To say that I was pleased with the end result would be an understatement. Both my wife and I immediately fell in love with this dish, despite both of us being tentative about how the inclusion of butternut squash puree would play out. But in the end, I’d definitely make this recipe again. It was a fantastic, warm, and flavorful comfort food, perfect for a chilly September football Saturday dinner after watching our University of Michigan Wolverines win their home opener against Oregon State. And it was yet another great addition to my 50 in 15 Challenge.

If you’re looking for a slightly lighter and healthier homemade “mac” and cheese recipe, give this one a shot. You’ll be glad you did!

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Pao de Queijo (Brazilian Cheese Puffs)

Pao de Queijo (Brazilian Cheese Puffs)

Posted by Anthony on August 8, 2015 in Side


Serves: 12

Time: 10 min (active), 20 min (inactive)

Difficulty: Easy

The other night, I was in the mood for some culinary exploration, and decided to do a “small plates” meal for my wife and I. While searching for ideas and inspiration, I stumbled upon a recipe for Pao de Queijo on the Spice or Die website. Admittedly, I had never even heard of Pao de Queijo. But after reading the post and recipe on Spice or Die, I knew I had to give the recipe a whirl. The end result was nothing short of phenomenal. Each puff was light, airy, and deliciously cheesy. If you’re looking for a nice light and cheesy side dish and/or appetizer for your next meal, look no further. This one is a definite winner!

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Peruvian Rice Pudding

Peruvian Rice Pudding

Posted by Anthony on June 3, 2015 in Dessert


Serves: 8-10

Time: 50-60 min

Difficulty: Medium

As previously mentioned in the post for Groundnut (Peanut) Stew, my wife and I received a newsletter for each of our children that we sponsor through Compassion International, which contained a recipe for a native dish that is typically eaten by the child. Still inspired by the recipes and having already made the Groundnut (Peanut) Stew (a dish from Northern Uganda where our sponsor child Stuart lives), it was time to try the recipe for Rice Pudding, a dish from Peru, where our other sponsor child Patricia lives. Admittedly, I’ve never made or even eaten Rice Pudding, so I didn’t exactly know what to expect. But to my delight, the final result was very tasty. Definitely a dish I wouldn’t mind making again.

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