Easy French Bread

Photo from and recipe slightly adapted from: My Mundane and Miraculous Life

Ingredients:

1½ c warm water

1 Tbsp honey

1½ tsp salt

1 Tbsp Active Dry Yeast

4-5 c flour

Directions:

1. Combine water, honey, salt and yeast in a glass bowl. 

Let sit for 5-10 mins. until there's some bubbling and foamy.

2. Next, stir in 3 cups flour, then knead in remainder of flour. 

Dough should be pliable and not sticky.

3. Form dough into loaf shape. Cover with a towel and let sit on the counter for 20 mins. 

Set oven to 400 degrees.

4. After 20 mins, place raised dough in loaf pan, cut slits in the top of the dough.

Bake for 16-20 mins.

Variations can be made by adding different spices/add-ins.

Perfect Spinach

Photo and Recipe From: Julia's Album

Ingredients:

2 Tbsp olive oil

16 oz spinach fresh

3 garlic cloves, minced

1/4 whole lemon (freshly squeezed lemon juice)

2 Tbsp lemon zest or peel

salt and cracked pepper

Instructions:

1. Heat olive oil in skillet on medium heat. Add garlic when the oil is hot, and saute for about 1 minute to release the flavor, constantly stirring to keep from burning.

2. Add spinach, a handful at a time, and adding another handful as spinach wilts, and cook, uncovered, on medium-high heat for only 1 minute, constantly stirring, uncovered.

3. Remove from heat and cover. Let it sit for 2-3 minutes. Uncover, and mix. 

Squeeze just a touch of fresh lemon juice right out of the lemon

 (using about a quarter of small lemon), and stir to combine. 

Do not use bottled lemon juice (it's too acidic).

4. Taste spinach, and add pinch of salt, if needed and fresh cracked pepper. 

Top with lemon zest.

Asian Pork Tenderloin

Photo from and recipe barely adapted from: The Food Charlatan

Ingredients for Rub:

 1 Tbsp brown sugar

 2 tsp salt

 1 tsp powdered ginger

 1/2 tsp cinnamon

 1 tsp garlic powder

 1/2 tsp powdered cloves

 1/4 tsp black pepper

 1/2 tsp crushed red pepper

 2 lb pork tenderloin

Ingredients for Glaze:

1/2 c brown sugar

 1 Tbsp cornstarch

 1/4 c rice vinegar (or white)

 1/2 c cold water

 2 Tbsp soy sauce

 2 tsp fresh ginger, minced

 fresh cilantro, to garnish

 lime wedges, to garnish

Directions:

1. In small bowl, combine brown sugar, salt, powdered ginger, cinnamon, 

garlic, cloves, black pepper, and crushed red pepper.

Place the tenderloins in the slow cooker. 

Rub the seasonings over the pork, including the bottom.

Pour ½ cup water in the slow cooker, on the edge or in the middle 

so that you don't wash off all the spices you just rubbed on.

Cook on low for 6-8 hours, then preheat your broiler.

2. While pork is finishing up in slow cooker and broiler heats up, 

combine 1/2 c brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in small saucepan.

Set over medium heat and stir until mixture thickens, about 4 minutes.

Remove from heat and stir in minced ginger.

3. Line a baking sheet with aluminum foil and spray with nonstick spray.

Remove pork from the crock pot (discard the liquid) and place on the lined baking sheet. 

Brush a generous amount of the glaze on the pork.

Put oven rack as high as it will go, and broil pork for 1 or 2 minutes, 

until bubbly and caramelized. 

4. Serve with remaining glaze on side, and garnish with lime and cilantro. 

Kielbasa Hash

Photo from and recipe slightly adapted from: Mom on Timeout

Ingredients:

2 Tbsp extra-virgin olive oil

1 Tbsp unsalted butter

1 lb potatoes, diced into bite-sized pieces

salt and pepper to taste

14 oz kielbasa, cut into ¼" rounds

1 onion, thinly sliced

1 - 2 bell peppers, chopped

Directions:

1. Heat olive oil and butter over medium-high heat in a large skillet. 

Add potatoes and season with salt and pepper.

Cook until tender, stirring periodically (about 20 minutes). 

Remove the potatoes from the skillet with a slotted spoon.

2. Add kielbasa and cook for 2 to 3 minutes on each side, until lightly browned. 

Add onions and pepper and cook, stirring frequently, until tender.

3. Stir potatoes back in and continue cooking for another minute or two. 

Check seasonings and serve.