Enchilada with sweet potatoes, black beans and kale...

What the Hell? Not so pretty to look at, but oh so tasty. I cheated with the photo and shot it before they were baked. Don’t let the ugly mess you end up with fool you , these are AMAZING. So many flavors working together, it’s a party in your mouth. Even non-vegetarians would find this appealing. This takes a little time, but it’s so worth it. You put love in, you get love out. Make your mouth happy and try this. Don’t fear the kale. Kale is your friend. What the hell should I drink? Mexican beer, Tecate or Modelo Especial would due. Or a big-ass margarita. Yes, oh yes. ¡Salud! What the hell should I listen to? I am the rain by Firewater. Oh yes. Enchilada with sweet potatoes, black beans and kale   Save Print Prep time 1 hour Cook time 50 mins Total time 1 hour 50 mins   Author: Embrace the Cheese Recipe type: Dinner Cuisine: Southwestern vegetarian Serves: 6 Ingredients Enchilada Sauce 2 Tbsp. olive oil 1 large onion, diced 3 large green chili peppers (like Anaheim or Italian style long green peppers), roasted, peeled, seeded and coarsely chopped 1 jalapeño pepper, roasted, peeled, seeded and coarsely chopped 3 tsp. ancho chili powder 1½ tsp. ground cumin 1 tsp. Mexican oregano (epazote) or regular oregano 28 oz can diced tomatoes, preferable fire roasted 1 tsp. sugar 1½ tsp. salt Roasted Sweet Poatoes 1 large sweet potato, peeled and diced (about 1¼ lbs) ½ tsp. salt ½ tsp. ground cumin ½ tsp. Mexican oregano (epazote) or regular oregano 1 Tbsp. olive oil ⅛ tsp. cayenne Filling 3 Tbsp. olive oil 8 cloves garlic, minced ½ lb. kale, washed, stem removed, and chopped finely ½ tsp. ground cumin 1 14...

Chicken Pot Pie

What the Hell? Chicken Pot Pie Dammit! You know it. You you crave it. You love it. Yes, it’s a little time consuming. Yes, there are a lot of steps. Good comfort food takes time, quit complaining and cook! This is very free form. Add any veggies you like. Have fun and experiment. It’s pot pie dammit. It’s suppose to be fun and comforting. What the hell should I drink? Cheap white wine. Trader Joe’s Espiral Vinho Verde is fantastically cheap and remarkably tasty. Light and slightly bubbly. It will be your new go to chugger. What the hell should I listen to? Itchy Chicken by Los Straightjackets Chicken Pot Pie   Save Print Prep time 30 mins Cook time 1 hour 40 mins Total time 2 hours 10 mins   Chicken Pot Pie Dammit! You know it. You you crave it. You love it. Yes, it's a little time consuming. Yes, there are a lot of steps. Good comfort food takes time, quit complaining and cook! This is very free form. Add any veggies you like. Have fun and experiment. It's pot pie dammit. It's suppose to be fun and comforting. Author: Embrace the Cheese Recipe type: Winner. Winner. Chicken Dinner Cuisine: American Serves: 8-10 Ingredients Chicken 2½ lbs. boneless, skinless, chicken boobs 8 cloves garlic, smashed and peeled ½ tsp. salt ½ tsp. pepper ½ tsp. poultry seasoning ½ tsp. onion powder Roasted veg 1 C. diced turnips, about 1 medium (I like ½" dice) 4 C. diced red potatoes, about 3 large (I like to keep the skins on and ½" dice) 2 Tbls. olive oil 1 tsp. salt 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. dried thyme ½ tsp. dried, crushed rosemary Filling 1 Tbls. olive oil...

Marinara Sauce

What the Hell? Simple, versatile and tasty red sauce. Not only is it great as a pasta sauce, it’s also a fantastic pizza sauce and adds some sass to soups or tomato based chowders. Use it, abuse and love every minute of it. What the hell should I drink? Red, red, wine. A full, sock you in the face, oaky Cabernet would be my first choice. What the hell should I listen to? I can never get enough pasta. Can’t get enough of you, baby by, ? and the Mysterians seems fitting. Marinara Sauce   Save Print Prep time 20 mins Cook time 2 hours Total time 2 hours 20 mins   This is my go-to, basic red sauce. It's easy, makes a ton and freezes very well. Author: Embrace the Cheese Recipe type: Basic Sauce Cuisine: Italian Serves: 10 Ingredients 3 Tbls. olive oil 3 C. chopped yellow onion 1 Tbls. sugar ¼ C. minced garlic 2 tsp. kosher salt 2 tsp. dried basil 2 tsp. dried oregano 1 tsp. dried thyme ½ tsp. dried, crushed rosemary 3 bay leaves 1 tsp. freshly ground black pepper ½ tsp. fennel seeds, crushed 2 Tbls. balsamic vinegar 2 C. vegetable broth 3 (28 oz) cans no-salt-added crushed tomatoes (I really like Cento brand) Instructions Heat oil in large dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 9 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over very low heat for 2 hours or until sauce thickens, stirring occasionally. Optional I like my sauce really smooth. Once it's finished cooking, I puree my sauce with an immersion blender....

Connie’s Chocolate Chip Cookies...

What the Hell? The best, chewy, gooey, most amazing, chocolate chip cookie you will ever shove in your unworthy pie hole. The recipe was painstakingly crafted by my friend Connie Hansen. She is a cookie savant. She is making the world a better place, one cookie at a time. She sells her delicious gifts of cookie love locally in Columbus, Ohio. If you are ever in the area be sure to order a batch from her. Check out Constance Cravings for more details and to see all of her other cookie offerings. What the hell should I drink? Most folks would say milk is a chocolate chip cookies’ best friend. I’m not gonna deny this, but I’ve got to say, a nice White Russian goes really well with chewy, chocolate chip cookie goodness. What the hell should I listen to? A classic cookie, needs some classic rock. Unchained by Van Halen. Yes! Connie's Chocolate Chip Cookies   Save Print Prep time 20 mins Cook time 50 mins Total time 1 hour 10 mins   This is the best chewy, fulfilling chocolate chip cookie EVER! It will change your life, it's that good. This recipe was perfected by my friend Connie. She wants to make the cookie world a better place. Author: Embrace the Cheese Recipe type: Cookie Cuisine: Yummy Serves: 30 Ingredients Dry 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 3½ C. unbleached, all-purpose white flour Wet 2 sticks unsalted butter, soften (room temperature) 1 C. dark brown sugar, firmly packed 1 C. light brown sugar, firmly packed ⅓ C. white granulated sugar 2 lg. eggs 4 tsp. pure vanilla extract 2 12ozs bags semi-sweet chocolate morsels Instructions Preheat oven to 375° In a large bowl, sift together dry ingredients....

Chocolate and peanut butter sandwich cookies...

What the Hell? Mmmmmm chocolate. Mmmmmm peanut butter. Mmmmmmm sandwich cookies. What the hell should I drink? A big, thick, chocolate stout. Rogue Chocolate Stout is yummy. What the hell should I listen to? Get out of my way by Roachpowder. It’s what you’ll be saying to anyone who tries to block your ingestion of these babies. Chocolate and peanutbutter sandwich cookies   Save Print Prep time 20 mins Cook time 40 mins Total time 1 hour   Author: Embrace the Cheese Recipe type: Cookie Cuisine: Yummy Serves: 20 Ingredients Dry ingredients 2½ C. unbleached, all purpose flour ½ C. unsweetened coco powder 1½ tsp. baking powder ½ tsp. salt Wet ingredients 2 sticks unsalted butter 1 C. sugar 2 tsp. vanilla extract Filling 1 C. smooth peanut butter ¼ C. confectioners sugar Instructions Preheat oven to 350 degrees In a large bowl, sift together the flour, salt, coco powder, and baking powder. Set aside. In a second large bowl, cream together the butter and sugar until light and fluffy. Add egg and vanilla mix until well combined. Gradually add in flour mixture, mix well. Dough will be a little dry. Use your hands to form dough into a large ball. Cover with plastic wrap and let dough rest for 5-10 minutes. On a lightly floured surface, roll to ⅛” thick. Use 3″ circular cookie cutter (or whatever tickles your pickle). Make 40 circles. Use a cake decorating tip and cut holes into the center of 20 of the circles. Place cookies on parchment lined cookie sheet. Bake for 7 minutes. DO NOT over bake! Cookies should still look slightly moist when you take them out of the oven. Let cookies rest on cookie sheet for 10 minutes to continue baking and firm up....

Jammy Dodgers with Raspberry & Almonds...

What the Hell? I love Jammy Dodgers and I love almond cookies. Why shouldn’t they live together in one happy cookie? Now they can. Tangy raspberry burst with smooth and rich almonds all in a happy sandwich cookie of love. What the hell should I drink? A nice fruity lambic is the way to go. Lindemans Framboise would be a lovely raspberry slap in the face and work wonderfully these babies. What the hell should I listen to? Psychotic Reaction by The Count Five. It’ll give your sugar buzz something to shake to. Almond Raspberry Cookies   Save Print Prep time 20 mins Cook time 45 mins Total time 1 hour 5 mins   I love Jammy Dodgers and I love almond cookies. Why shouldn't they live together in one happy cookie? Now they can. Tangy raspberry burst with smooth and rich almonds all in a happy sandwich cookie of love. Author: Embrace the Cheese Recipe type: Cookie Cuisine: Yummy Serves: 20 Ingredients Dry ingredients 2½ C. unbleached, all purpose flour ½ C. almond meal (finely ground almonds) 1½ tsp. baking powder ½ tsp. salt Wet ingredients 2 sticks unsalted butter 1 C. sugar 1 Egg 1 tsp. vanilla extract 1 tsp. almond extract Filling ¾ C. raspberry preserves 1 Tbsp. meringue powder Instructions Preheat oven to 350 degrees In a large bowl, sift together the flour, salt, almond meal, and baking powder. Set aside. In a second large bowl, cream together the butter and sugar until light and fluffy. About 10 minutes Add egg, vanilla and almond extract, mix until well combined and the sugar is no longer gritty. Gradually add in flour mixture, mix well. Dough may be a little dry. Use your hands to form dough into a large ball. Cover...

Veggie Potato and Mushroom Soup...

What the Hell? Roasted taters, garlic and mushrooms! A tasty triumvirate. So simple, so yummy you’ll lick the bowl clean. What the hell should I drink? Russian Imperial Stout. Mmmmmm thick and hearty, liquid doom.  Stone Imperial Russian Stout is a powerful mouthful. What the hell should I listen to? The Tubes, of course. Duh. White Punks on Dope. Veggie Potato and Mushroom Soup   Save Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Roasted taters, garlic and mushrooms! A tasty triumvirate. So simple, so yummy you’ll lick the bowl clean. Author: Embrace the Cheese Recipe type: Soup Cuisine: No idea Serves: 4 Ingredients 4 medium yellow flesh potatoes, scrubbed and cut into ½" chunks 8 oz. crimini mushrooms, quartered 10 cloves of garlic, peeled 2 Tbsp. olive oil 1 small onion, chopped 3 leeks, white and light green parts only, thinly sliced 4 C. vegetable broth 1 tsp. dried thyme pinch of cayenne pepper 2 bay leaves salt and pepper to taste Garnish shredded cheddar cheese Instructions Preheat oven to 450 degrees Place potatoes and garlic in a shallow roasting pan and drizzle with 1 Tbsp of olive oil. Sprinkle with salt and pepper; stir to coat. Bake for 15 minutes. Add mushrooms and stir Bake an additional 15 minutes or until potatoes and mushrooms are browned. In a large sauce pan, heat 1 Tbsp. of olive oil. Saute onions and leeks for 5 minutes. Add potatoes, garlic, mushrooms, broth, thyme and cayenne. Bring to a boil, reduce heat and simmer, uncovered for 25 minutes. Remove bay leaves and discard. Puree half of soup with an immersion blender or food processor. Return to pot, stir and season to taste with salt and pepper. Serve in...

Veggie Black Bean Soup...

What the Hell? Fiber! Fiber! Fiber! Tasty and delicious fart fuel! Fill your belly and treat your body right with this healthy and hearty soup. This recipe makes a shit-ton! You will need a very large Crock Pot to hold it all. This freezes very well. What the hell should I drink? A good ale would sit right with this. Bells Two Hearted Ale is lovely. If you’re more of a wino, something fruity with low tannin would be best. In my opinion, tannins and black bean are not yummy. A nice Beaujolais or fruity Zinfandel would fit the bill. What the hell should I listen to? A big black bean soup need some Big Black. Cables by Big Black is my choice. Veggie Black Bean Soup   Save Print Prep time 1 hour Cook time 8 hours Total time 9 hours   Fiber! Fiber! Fiber! Tasty and delicious fart fuel! Fill your belly and treat your body right with this healthy and hearty soup. This recipe makes a shit-ton! You will need a very large Crock Pot to hold it all. This freezes very well. Author: Embrace the Cheese Recipe type: Soup Cuisine: Southwesternish Serves: 10 Ingredients 1 lb. dry black beans (or 4 15-ounce cans of black beans if you don't want to deal with dry beans) 8 C. water (6 cups if you're using canned beans) 1 C. carrot, chopped 1 C. celery, chopped 1 large red onion, chopped 1 medium yellow onion, chopped 8 cloves garlic, crushed 1 red bell pepper, chopped 1 yellow bell pepper, chopped 2 jalapeno peppers, seeded and minced ¼ C. dry lentils ½ C uncooked white jasmine rice 1 (28 ounce) can diced tomatoes 1 Tbsp. chili powder 2 tsp. ground cumin 2 tsp. dried...

Veggie Chili

What the Hell? No bell peppers! Bring on the root vegetables and squash to bulk up this bitch! This is a very spicy chili. It’s a slow, forehead sweating, nose running, put hair on your teeth kinda burn. If you’re not a fan of spicy don’t make this or cut back on the chipotles and adobe sauce. You have been warned. What the hell should I drink? A nice porter would sit well with this chili. Great Lakes Edmond Fitzgerald Porter is yummy. What the hell should I listen to? Something with a melancholy 80s synth vibe. Hold On (Goodbye To All Of That) by Crippled Black Phoenix, fits the bill. Veggie Chili   Save Print Prep time 30 mins Cook time 45 mins Total time 1 hour 15 mins   Warm your guts with this hearty, spicy and veggie rich chili. It's a slow, forehead sweating, nose running, put hair on your teeth kinda burn. If you're not a fan of spicy don't make this or cut back on the chipotles and adobe sauce. You have been warned. Author: Embrace the Cheese Recipe type: Vegetarian Cuisine: Southwestern Serves: 6 Ingredients 1 Tbsp. olive oil 1 large yellow onion, diced 5 cloves garlic, finely chopped 1 turnip, cut into ½-inch pieces 1 large sweet potato, cut into ½-inch pieces 3 C. peeled, seeded butternut squash, cut into ½-inch pieces 2 Tbsp. chili powder 2 Tbsp. ground cumin 1 Tbsp. unsweetened cocoa powder 1 tsp. cinnamon 1 tsp. thyme 1 tsp. oregano 2 bay leaves 1 26 oz. can diced tomatoes with juice 2 chipotle peppers in adobo, diced, plus 1 tablespoon adobo sauce 2 C. vegetable stock 2 C. chopped kale 1 15 oz. can black beans, rinsed and drained 2 C. roasted corn...

Veggie Pasta Soup

What the Hell? So damn easy your dog could make this! If you can boil water, you can make this soup. This is my bastardized, vegetarian version of Italian Wedding Soup. Packed full of vitamins, it’s so tasty you won’t even realize how healthy it is. Popeye would get a boner over this soup. If you plan ahead you can serve this with the Crusty Bread Ball and pack your belly full of homemade goodness. What the hell should I drink? Your favorite cheap wine, jug or box. Go ahead, treat yourself, you know you love it. What the hell should I listen to? Dance around to a little Italian glam with Guida! Don’t stop rockin’ Veggie Pasta Soup   Save Print Prep time 5 mins Cook time 30 mins Total time 35 mins   This is soup is very similar to Italian Wedding Soup, but uses fake meat crumbles instead of meatballs. Super easy and very tasty. Yes, you will have spinach stuck in teeth after eating this. Enjoy with a friend and pick each others teeth. Author: Embrace the Cheese Recipe type: Soup Cuisine: Italian-ish Serves: 4 Ingredients 1 14.5 oz can of Italian-style diced tomatoes (with garlic, oregano and basil) 6 C. vegetable broth 2 tsp. dried Italian seasoning 4 oz. smallish pasta (elbow macaroni or small shells or mini-bow ties, whatever tickles your pickle) 12-16 oz. of ground meat substitute (Boca crumbles or Quorn crumbles or rehydrated TVP, whatever puts a breeze in your sails) 4 C. (5oz.) chopped, fresh spinach salt and pepper to taste 2-3 Tbsp. fresh grated Parmesan cheese Instructions Bring tomatoes, broth and Italian seasoning to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, ground meat substitute, spinach, and Italian...

Veggie Lentil Stew

What the Hell? Lentil soup! With mushrooms and roasted veggies! Warm, hearty, satisfying and it’s really good for you! So full of fiber your colon will thank you. Chow down, gas up and dutch oven your loved ones! Farts always equal funny. Fact. This is fantastic with the Crusty Bread Ball. What the hell should I drink? A nice porter or stout would be a fine choice. Old Rasputin is lovely. What the hell should I listen to? “Out in the cold wind, out in the snow.” Dead Meadow – What needs must be. Veggie Lentil Stew   Save Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Yummy, hearty, full of texture and fiber. Perfect for a cold winter day with some rustic, crusty bread and a nice dark ale. Author: Embrace the Cheese Recipe type: Soup Serves: 8 Ingredients Roasted veggies 2 C. corn - fresh from the cob is best, but thawed frozen works too. ½ C. diced carrots 1 pint of cherry tomatoes, sliced in half 1 Tbsp. minced garlic 1 Tbsp. olive oil salt and pepper Soup 1 Tbsp. olive oil 8 oz. chopped crimini or mini-bella mushrooms 1 red bell pepper, chopped 1 medium red onion, chopped 4 cloves garlic, minced 1 (6 oz.) can tomato paste 6 cups vegetable broth 1½ C. dried, brown lentils, rinsed and drained 3 tsp. dried basil 1 tsp. dried thyme 1 tsp. poultry seasoning ¼ C. dry sherry Grated fresh Parmesan cheese Instructions Roast the veggies Preheat oven to 400 degrees Put corn, carrots, tomatoes, garlic, and olive oil in a large roasting pan. Season to taste with salt and pepper. Stir the mixture to combine and spread out to a single layer. Roast...

Cinnamon Toads

What the Hell? Halloween is right around the corner and it’s time to fill your pie hole with some hoppingly good cinnamon toads! Toads! Covered with cinnamon! The way nature intended. What the hell should I drink? Mulled wine or spiced rum spiked cider. What the hell should I listen to? Get in the mood with a little Cinnamon Girl cover by Loop. Sorry Neil, love your songs, I’m just not a fan of your voice. Cinnamon Toads   Save Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Sweet, spicy and hopping good! Author: Embrace the Cheese Recipe type: Cookie Serves: 24 Ingredients Cookie Dough 3 C. unbleached, all purpose flour 1 tsp. salt 2 Tbsp. cinnamon 1½ tsp. baking powder 1 C sugar 2 sticks (1 C) unsalted butter 1 egg 1 tsp vanilla ½ tsp lemon zest Icing ½ C. confectioners sugar 1 Tbsp. meringue powder 1 Tbsp. + 1½ tsp. milk ½ tsp. vanilla 3 Tbsp. sugar 2 tsp. cinnamon Instructions Preheat oven to 350 degrees In a large bowl, sift together the flour, salt, cinnamon, and baking powder. Set aside. In a second large bowl, cream together the butter and sugar until light and fluffy. Add egg, vanilla and lemon zest, mix until well combined. Gradually add in flour mixture, mix well. Dough will be a little dry. Use your hands to form dough into a large ball. Cover with plastic wrap and let dough rest for 5-10 minutes. On a lightly floured surface, roll to ¼"-3/8" thick. Use toad shaped cookie cutter (or whatever tickles your pickle). Place cookies on parchment lined cookie sheet. Bake for 8-10 minutes depending on the size and thickness of your cookie. DO NOT over bake!...

Chewy peanut butter cookies...

What the Hell? Crunchy on the outside, chewy on the inside. Full of peanut buttery goodness. The best peanut butter cookie you will ever have. What the hell should I drink? Milk. That’s all I got. I have no idea what booze goes well with peanut butter. You’ll have to figure that one out for yourself. Go forth and experiment! What the hell should I listen to? A song about peanut butter, of course! Peanut Butter by the Marathons. Dig it. Peanut butter cookies   Save Print Prep time 20 mins Cook time 1 hour Total time 1 hour 20 mins   Crunchy on the outside, chewy on the inside. The best damn peanut butter cookie you will ever eat. Author: Embrace the Cheese Recipe type: Cookie Cuisine: American Serves: 36 Ingredients Dry: 1½ C. unbleached, all-purpose white flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 2½ C. quick oats Wet: 2 sticks unsalted butter, soften (room temperature) 1 C. chunky peanut butter ½ C. light brown sugar, firmly packed ½ C. dark brown sugar, firmly packed 1 C. granulated sugar 2 lg. eggs 2 tsp. pure vanilla extract 1½ C. lightly salted peanuts Instructions Preheat oven to 375° In a large bowl, sift together flour, baking powder, baking soda and salt. It’s very important that these are sifted. I use a fine mesh strainer and a whisk over a large bowl to sift. Traditional hand sifters suck. Mix in oats. In a large bowl, cream butter and peanut butter together with a mixer on medium until light and fluffy. Add sugars until well blended. Beat in eggs and vanilla. Gradually add flour/oat mixture. The dough will be very stiff. You may have to mix the last bit of flour/oat...

Spicy chicken tortellini soup...

What the Hell? Easiest soup on the planet. One pot and almost no chop. You don’t even have to know how to cook to make this. If you can use a can opener and boil water, you can make this. Impress your friends! What the hell should I drink? Something light and in the lager category. Not too hoppy, just beery, beer, beer. Great Lakes Dortmunder Gold Lager is a tasty choice. What the hell should I listen to? Something loud and angry! I’m going with the Gallows – In the belly of a shark. Damnit! Spicy chicken tortellini soup   Save Print Prep time 5 mins Cook time 20 mins Total time 25 mins   Easy. Easy. Easy. Yummy. Yummy. Yummy. Author: Embrace the Cheese Recipe type: Soup Cuisine: Southwestern-ish Serves: 4 Ingredients 1 32 oz. box of fat free, low sodium chicken broth 1 16 oz. jar of salsa. (heat level of your choice) 1 tsp. minced garlic 1 15.25 oz. can of black beans, rinsed and drained 1 C. frozen corn 2 C. diced, cooked chicken 2 C. frozen cheese tortellini 2 Tbsp. chopped cilantro (optional) Instructions In a medium, heavy bottomed stock pot, bring chicken broth, salsa and garlic to a boil. Add black beans, corn and chicken. Reduce heat and simmer 10 minutes. Add tortellini and continue to simmer until tortellini is heated through. Ladle into bowls and sprinkle with cilantro....

Big-ass Veggie Piroshki...

What the Hell? This is a recipe adapted from “Sara’s Piroshki” from a Moosewood Restaurant Cookbook I found Half-Priced Books. These are a little time consuming, but very easy to make, so don’t be a lazy ass. Once these are baked, they freeze very well and are great reheated in a toaster oven when you’re too hungover to make anything else. What the hell should I drink? A light, crisp white wine like a Vihno Verde or a nice hoppy IPA rocks pretty solid with these. What the hell should I listen to? With all the cabbage and cheese in these babies, hellish gas and an evening of good, old fashioned dutch ovening with your bed friend could be in your future. You too could be Like this with devil, enjoy this ditty by the Entombed. Big-ass Veggie Piroshki   Save Print Prep time 1 hour Cook time 35 mins Total time 1 hour 35 mins   Lovely, big-ass, potato, cabbage and cheese turnovers. Author: Embrace the Cheese Recipe type: Vegetarian Cuisine: Russian Serves: 8 Ingredients Pastry dough 1½ C. unbleached, all purpose flour ¼ tsp. salt 1 stick of unsalted butter, cut into ½" cubes, chilled throroughly 3-5 Tbsp. ice water Filling 2 C. sliced potatoes 3 Tbsp. salted butter 2 C. finely chopped savoy cabbage 1 C. finely chopped onions 1 C. cottage cheese 1 C. grated, extra sharp white cheddar cheese 1 egg ½ tsp. salt 2 Tbsp. chopped, fresh dill 2 Tbsp. chopped, fresh parsely 2 Tbsp. chopped, fresh scallions ¼ tsp. ground caraway seeds ¼ tsp. ground white pepper Topping 1 egg, beaten with 1 Tbsp. water sesame seeds Instructions Pastry Mix the flour and salt thoroughly. Cut in the butter with knives or a pastry cutter until the...

Crusty Bread Ball

What the Hell? No kneading. No fuss. This is by far the simplest bread recipe I’ve ever come across. It’s almost fool proof. This is an adaptation of a recipe from Simply So Good. This recipe will change your life. Seriously. Eat it! This is a very rustic loaf with big airy holes throughout similar to ciabatta. It’s crusty on the outside and chewy on the inside. This recipe is for a flavored loaf. You can leave out the roasted garlic, Parmesan, sun-dried tomatoes and olive oil for a plain, simple bread. Grab yourself a bottle of hearty red wine and some good cheese and have at it. Bliss I tell you! This is a big ball of bready bliss! If you don’t know how to make your own roasted garlic, I feel bad for you. You can learn if you click here. It’s super easy. You will thank me. What the hell should I drink? A big hearty red What the hell should I listen to? Here’s some inspirational music to get you started. Age of Pamparius by Turbonegro. Yeah, yeah, yeah the song has nothing to do about bread. It’s about mother fucking pizza! Crusty Bread Ball   Save Print Prep time 18 hours Cook time 45 mins Total time 18 hours 45 mins   No kneading. No fuss. Rustic loaf that's crusty on the outside and chewy on the inside. The key to this bread is baking it in a covered 3 or 4 qt. enameled cast iron pot. This is a must! It allows enough steam to build up to create the chewy crust. Author: Embrace the Cheese Recipe type: Bread Serves: 1 loaf Ingredients Bread base 3 C. unbleached, all purpose flour 1¾ tsp. salt 1 tsp. active dry...