I don’t know about you, but I love summer with all it’s fresh fruit and vegetables. The possibilities are endless!
I made some pickled onions yesterday (*see recipe below), and I added them to this salad. I have made this salad using raw red onions too, and both are really good!
1 cup uncooked large pearl couscous, cooked
2 (15-oz.) can chickpeas, drained and rinsed
1 medium cucumber, chopped
1 1/2 cups grape tomatoes, cut in half
1/2 cup sliced pickled red onion (I used my homemade pickled onions)
1/4 cup chopped parsley (I chopped some Greek oregano too, it’s optional)
1/2 c. chopped kalamata olives
1/2 c. crumbled feta
salt and pepper to taste
grilled lemon for garnish (optional)
1/2 c. extra-virgin olive oil
1/4 c. red wine vinegar
1 tbsp. freshly squeezed lemon juice
1 1/2 tablespoons honey (or agave)
1 tbsp. freshly chopped parsley
1/4 tsp. red pepper flakes
salt and pepper to taste
Make the salad:
Cook 1 cup of couscous and set aside to cool.
In a large bowl, toss together chickpeas, cucumber, tomatoes, red onion, olives, and feta. Season with salt and pepper.
Make vinaigrette in a jar fitted with a lid. Combine olive oil, vinegar, lemon juice, agave, parsley, and red pepper flakes in the jar. Close and shake until emulsified, then season with salt and pepper.
Dress salad with vinaigrette just before serving.
*Pickled Red Onions:
Slice one medium red onion (about 1/4 inch thickness) and place in two small jars.
Place 1 cup of red wine vinegar, 1 tablespoon granulated sugar and 1/2 teaspoon sea salt in a small saucepan. Bring to a boil. Remove from heat. Gently pour the hot liquid over the onions in the jars.
The onions will be ready to eat in 30 minutes. Refrigerate the remaining onions.
I hope you make this salad, and if you do, please tag me Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!
This recipe is great way to use up some of that zucchini abundance from your garden, or your neighbor’s garden, maybe a family member?…You get the idea (wink wink)!!
1cupshredded zucchini (about 1 medium zucchini)
1 2/3cup all-purpose flour (210 grams)
2teaspoons baking powder
1/4teaspoon fine sea salt
1/2cupplain Greek yogurt (123 grams), room temperature
1/2cup coconut oil, melted (110 grams) *
1/4cupmilk (61 grams), room temperature
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/2cup brown sugar
1/4cup coconut sugar (50 grams) **
*You can also use canola, vegetable or baking olive oil
**You can also use granulated sugar
1cup all purpose flour (120 grams)
1/4cup brown sugar (50 grams)
6tablespoons coldbutter, grated (85 grams)
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray. Grate the very cold butter and place it in the freezer until ready to use (this is for the streusel topping).
Shred the zucchini and lay it on a tea towel until ready to use. This will remove some of the excess water.
Meanwhile, combine the all-purpose flour, baking powder and salt in a large mixing bowl.
In a small bowl whisk together the yogurt, coconut oil, milk, eggs, vanilla, brown sugar and sugar.
Add the wet ingredients to the dry and mix until just combined. Stir in the zucchini just until it is incorporated. Do not overmix!!
Divide the batter evenly among the prepared muffin cups.
To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon and cold butter.
Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping. There’s a lot of streusel, but that’s how I like mine:)!! Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
I hope you make these delicious muffins, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures. Enjoy!
A galette is a French pastry that’s similar to a pie or a tart. Basically, it’s pastry dough that’s wrapped over a filling (either fruit or vegetables and cheese). Like pastry, this free- form pie doesn’t require any fancy pie plates or special pans, just a flat surface for baking (like a cookie sheet).
1 teaspoon fresh thyme, finely chopped (I use Greek thyme), optional
8 tablespoons (113g) unsalted butter, frozen and grated
5 to 6 tablespoons (70g to 85g) water, ice cold
1 large zucchini, sliced into 1/4″ discs
2 teaspoons herb seasoning*
1/2 pint cherry or grape tomatoes, halved
3/4 cup (170g) ricotta cheese
1/4 teaspoon fine kosher salt
freshly ground black pepper, to taste
1 teaspoon fresh lemon zest, optional
1 large egg
1/2 cup goat cheese
1/4 cup fresh parmesan cheese, grated
1 egg yolk beaten (with 2 teaspoons of water)
Make the crust:
Grate the frozen butter and place in the freezer until ready for use.
Whisk together the dry ingredients. Add the freshly chopped herbs to the dry ingredients (if you are using them, this is optional).
Work the butter into the flour mixture until crumbly.
Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough. Don’t overwork your dough or it will lose it’s flakiness.
Pat the dough into a disk, wrap, and refrigerate for 30 minutes.
Make the filling:
Preheat the oven to 425°F. Lightly grease two baking sheets (or line with parchment paper).
Slice the zucchini into 1/4 inch discs, and cut tomatoes in half.
Place the zucchini slices on one pan and sprinkle with seasoning mix.
Place the tomato halves on the second pan and sprinkle with seasoning mix.
Roast the zucchini and tomatoes until tender, about 15 to 20 minutes for the zucchini and 10 to 15 minutes for the tomatoes.
Remove the zucchini and tomatoes from the oven and allow to cool for 10 minutes.
Combine the ricotta, salt, pepper, lemon zest, and egg in a bowl. Refrigerate until ready.
On a lightly floured work surface, roll the dough into a 12″ circle.
Transfer the dough to a parchment-lined baking sheet.
Spread the ricotta mixture over the dough, leaving a 2″-wide bare strip along the perimeter.
Sprinkle the goat cheese on top of the ricotta, grate on 1/2 the parmesan cheese, then shingle the zucchini slices over the cheese and place the tomato halves on top.
Fold the bare edges of the dough into the center.
Brush the edges of the crust with egg wash, and sprinkle the remaining Parmesan over the whole galette.
Bake the galette for 25 to 30 minutes, until the crust is golden brown.
Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving. Enjoy!!!
1 teaspoon each:
dried onion flakes
Himalayan sea salt
Stir together in a small bowl. Save leftover seasoning in an airtight container for later use.
I hope you make this delicious galette. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!
This amazing poppy-seed dressing is the perfect topping for fresh summer salads. You could use it as a dip for fresh fruit and veggies. Either way, this stuff is sooo good!!
I have an abundance of fresh lettuce growing in my garden along with a myriad of strawberries! I made this delicious strawberry quinoa salad for lunch today. I topped it with my mouthwatering dressing, goat cheese, cucumber, and toasted almonds. OH. SO. GOOD!!!
1/3 cup olive oil (72 grams)
1/2 cup Greek yogurt (110 grams)
1 1/2 tablespoons fresh lemon juice (22 grams)
1 1/2 tablespoons apple cider vinegar (22 grams)
3 tablespoons of honey or agave (63 grams)
2 teaspoons poppy-seeds (6 grams)
1/8 teaspoon fine kosher salt (1 gram)
Place all ingredients in a medium bowl and whisk together until smooth. Refrigerate unused dressing in a sealed container. It will keep up to a week.
This dressing tastes so good on salads with fresh fruit!
I hope you make this delightful dressing. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:)!!
I have always loved the taste of focaccia bread. It’s a nice compliment to soups or a hearty salad. The definition of “focaccia” is a flat Italian bread made with olive oil and yeast. I know I used to run from anything made with yeast. Boy oh boy, has that ever changed. I think baking with yeast is so dang rewarding. Kneading the dough, or not kneading the dough (check out my no knead bread recipe), seeing the outcome always makes me happy!
So many amazing and wonderful baked goods are made with yeast in the recipe, and this flat bread is definitely one of them!! Enjoy!
1 1/3 cup warm water, 105-110 degrees (320 grams)
2 teaspoons sugar (9 grams)
1 1/4 teaspoons instant yeast (5 grams)
3 1/2 cups all purpose flour (440 grams)
1/4 cup extra virgin olive oil, plus more for drizzling (54 grams)
2 teaspoons course kosher salt, (12 grams) plus extra for sprinkling
1 teaspoon dried Italian seasoning (optional)
2 sprigs fresh rosemary
Add flour, yeast, sugar and salt to a mixing bowl. Add the Italian seasoning mix now of you are going to use it. Mix on low speed with paddle or dough hook attachment until combined. Add water and olive oil and mix on medium/high speed until dough comes together and pulls away from the sides of the bowl. If the dough is too sticky and isn’t pulling away from the sides of the bowl, add extra flour (1 tablespoon at a time) while it is mixing. Don’t add too much flour. The dough should be slightly sticky.
Remove dough from the mixing bowl. Place dough on a slightly floured surface, knead a few times, and use your hands to shape it into a ball. Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back into the bowl and cover it with plastic wrap. Place in a warm spot, and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.
Turn the dough onto a floured surface, and using floured hands, press it out into a large rectangle until the dough is about a 1/2 inch thick. Cover the dough again with a dish towel, and let it rise for another 20 minutes.
Preheat oven to 400°F. Transfer the dough to a large baking sheet covered with parchment paper. Use your fingers to poke deep dents all over the surface of the dough (be sure to poke all the way down to the baking sheet). Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the freshly chopped rosemary and course kosher salt.
Bake for 20 minutes, or until the dough is slightly golden and cooked through.
Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.
I hope you make this delicious “flat” bread. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:).
I love this time of year when zucchini is in season and there is an abundance.
I am a huge fan of zucchini bread, and this baked oatmeal will curb some of the cravings without any guilt.
2 cups gluten free old fashioned rolled oats
1/2 cup chopped walnuts (I like to toast mine, but it isn’t necessary)
3 1/2 tablespoons pure maple syrup
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 3/4 cups almond milk
1 tablespoon flaxseed (or you can use 1 large egg)
2 tablespoons refined coconut oil, melted
2 teaspoons pure vanilla extract
1 medium size zucchini, grated
Preheat the oven to 375°F.
Spray 2 quart baking dish with cooking spray.
In a large bowl, mix together the oats, 1/4 cup walnuts, baking powder, cinnamon, and salt.
Add in the milk, maple syrup, flaxseed, coconut oil, vanilla and grated zucchini. Stir well to combine.
Pour oatmeal mixture into the prepared baking dish.
Scatter additional 1/4 cup of walnuts on top (optional).
Bake for 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes.
I like to drizzle almond butter (with a little warmed almond milk whisked in) over the top. It also tastes good with almond milk and maple syrup. You can get creative and top it with whatever you like, or nothing at all:).
I hope you make this amazing baked oatmeal, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!
Don’t you just love it when your local barista makes that beautiful heart on top of your latte. It’s like beautiful art that’s almost too pretty to drink…almost:).
I made this coffee cake last weekend. I was craving cake with a good crumb topping and this treat was created (inspired by Tasty). I shared a piece with my dear neighbor. She sent me a text the next day and said it was a keeper. Not only is she a great neighbor and friend, turns out, she is also a willing participant and taste tester. Thanks Carol:)!
Ingredients for crumb topping:
1/2 cup + 2 Tablespoons granulated sugar (125 grams)
1/2 cup (melted and cooled) unsalted butter (113 grams)
1 tablespoon espresso powder
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour (190 grams)
Instructions for crumb topping:
Combine the granulated sugar, melted butter, espresso powder, and salt in a medium bowl. Stir until smooth.
Add the flour and stir with a fork until mixture is crumbly. Refrigerate topping until ready to use.
Ingredients for Cake:
2 1/4 cups all-purpose flour (280 grams)
2 1/2 teaspoons baking powder
1 cup granulated sugar (200 grams)
1 tablespoon espresso powder
1/2 teaspoon kosher salt
1/2 cup (melted and cooled) unsalted butter (113 grams)
1/4 cup + 2 tablespoons sour cream, room temperature (77 grams)
2 teaspoons pure vanilla extract
2 large eggs, room temperature
Confectioners’ sugar for dusting (optional)
Instructions for Cake:
Coat a 9″ springform pan with baking spray and line with parchment paper. Coat parchment paper with baking spray.
Preheat oven to 325° F.
In a large bowl, whisk flour, baking powder, granulated sugar, espresso powder, and salt until combined.
In a separate bowl, whisk together the coffee, melted butter, sour cream, vanilla and eggs until combined.
Pour the butter mixture over the flour mixture and gently whisk, just until combined.
Pour cake batter into the prepared springform pan.
Sprinkle the chilled crumb topping over the top.
Bake for an hour and 15 minutes. Insert a toothpick into the center of the cake and remove from the oven if it comes out clean. If cake isn’t done, bake at 5 minute intervals until toothpick comes out clean.
Transfer the cake to a wire rack to cool. When cake has cooled for an hour, unmold the cake and transfer to dessert plate. Dust top with confectioners’ sugar (optional). I topped mine with the traditional latte “heart”. Enjoy!!
I hope you make this delicious “latte” coffee cake. If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:).
One of my favorite things to do with my grandchildren is to sit around a fire, roast marshmallows, and make s’mores!! It puts a smile on my face just thinking about it:).
I hope you try these macarons. They are my all time favorite. Yes, they have a few different components, but they are worth all the effort…trust me!
Ingredients for Macarons:
2/3cup almond flour (75 grams)*
1 and a 1/2 cups confectioners’ sugar (160 grams)
1/2cupGraham Crackers,finely-grounded (60 grams) (I use a food processor)**
4tbsp. granulated sugar (50 grams)
3 large egg whites, room temperature (99 grams)
1/4tsp.Cream of Tartar
Instructions for Macarons:
*Tip – I keep my almond flour in the refrigerator to keep it fresh. The oil in the almonds can turn rancid and it will spoil your whole bag of flour (I keep all my nuts either in the freezer or refrigerator to keep them fresh, and they also keep longer). Because it is very humid where I live my almond flour gets moist because I keep it in the refrigerator. To dry it out I like to place it on a parchment lined baking sheet and put it into a preheated 200° F oven for about 20 minutes. Stir it every 5 minutes to keep it moving and so it doesn’t burn.
**Tip – Use a food processer to make sure the crackers are super fine. It will almost be powder form. This helps to give your macs a beautiful and smooth top!
Whisk the finely ground graham crackers, almond flour, and powdered sugar into a large bowl. Sift 3 times to remove any lumps. Please don’t skip this step…you don’t want bumpy macarons do you? I didn’t think so:).
In a separate large bowl, add together the egg whites and cane sugar. Place the bowl over a small pot of simmering water. Use an electric hand mixer to whisk together the egg whites and sugar for 2 minutes. I know I don’t normally do this when making my macarons, but this really helps to stabilize the egg whites (and it doesn’t dry them out in the process).
Remove the bowl from the heat, add the cream of tartar, and whisk with the hand mixer for 5-8 minutes, or until stiff peaks form.
Fold the flour mix into the egg white mix with a spatula until fully incorporated and the batter flows smoothly from the spatula and can form a figure 8 (about 1-2 minutes). See video here in my macaron post.
Using a pastry bag, pipe 1″ diameter circles onto a pan lined with parchment paper. Tap the pan on top of your countertop hard to release air bubbles. Set aside for about 30 minutes to an hour, depending on the humidity. The shells should be dry to the touch. If your macaron shells are cracking, not drying your shells properly could be one of the culprits!
Preheat oven to 300° F.
Bake for 18-20 minutes. Remove from oven once your macarons have sturdy “feet”.
I have always dreamed that the first time I made gnocchi would be in my niece Colleen’s kitchen in Italy. I pictured us with flour all over our aprons, sipping a glass of fancy red wine. I’m not sure when that is going to happen (it’s still a dream of mine). The last few months certainly have been different; to say the least! Being in our homes, not being able to have “physical” contact with family or friends. These times have been trying, that’s for sure!!
I have been crossing a lot of baking and cooking “firsts” off my list. I’ve conquered sourdough bread, made mascarpone AND cream cheese….from scratch!! I’ve made homemade ravioli 3 times! It’s been down right “Little House on the Prairie” around here! Nightly walks after dinner with the hubby and morning workouts have helped to undo some of the damage (mental and physical…wink wink).
I finally made gnocchi today. I still plan on making it with Colleen someday. I just won’t be a rookie:).
I have to admit that I struggled a bit when I was rolling the gnocchi on the fork. I tried rolling them off the back of the fork. That didn’t work very well for me, so I turned the fork around and voila′, instant gnocchi!
I also didn’t have a potato ricer. Pushing the hot potatoes through a fine wire sieve with a large spoon (or plastic spatula) works well too!! No fancy gadgets needed:).
I had some 00 flour from those homemade ravioli I was telling you about, so I used it in this recipe. All-purpose flour would work just fine too.
Now, let’s get started!!
4 medium (approx. 900g)potatoes(I used Russet)
3 tablespoons olive oil
1large egg, room temperature
1cup 00 flour (120 grams) All-purpose flour can be used if you don’t have 00 flour
salt (for baking and seasoning)
Preheat oven to 425° F. Prepare potatoes. Thoroughly wash and dry the potatoes. Place on a parchment lined baking sheet. Poke the potatoes several time with a fork. Rub potatoes with olive oil and sprinkle on a generous amount of fine sea salt. This will help draw moisture out of the potatoes. You don’t want a lot of moisture as it will cause your gnocchi to be soggy. Place in oven and bake for 60-70 minutes, until a fork will easily pierce the center.
Remove from the oven and sit for 5 minutes. Cut the potatoes in half lengthwise and scoop out the center leaving the skins (maybe for baked skins or compost pile).
Using a fine strainer (or ricer), press the potatoes through the strainer while they are still hot. Do this using the back of a large spoon. Do a couple at a time. Be careful…those spuds are hot!!
Break your egg in small bowl and thoroughly whisk (use a fork or small whisk).
Pour over the top of the strained (or riced) potatoes. Sprinkle 1 cup of flour over the potatoes and egg.
Using a bench scraper, gently bring the dough together by folding from the outside and press together in the center until the dough comes together is no longer sticky. Gently knead just until mixture comes together. Sprinkle a bit more flour over top if needed. You don’t want to overwork the gluten in the flour. We want our gnocchi to be light and fluffy:).
Roll into a log shape (about 8″ long).
Cut the dough into thick slices (about an inch thick), and on a floured surface roll them out into ropes roughly 3/4 inch in diameter.
Cut each rope into 3/4″-1″ pieces.
Dip a fork into flour. Hold it in one hand, and use your index finger to hold a cut edge of a piece of gnocchi against the tines of the fork.
Press into the center of the gnocchi with your index finger to make a deep indentation. While you are pressing the piece against the tines, flip it away over the tip of the fork. If it becomes sticky, coat your fingers with flour. At this point, refrigerate the gnocchi on a parchment covered baking sheet for several hours or you can freeze them. They can be cooked when they are frozen. The cooking time will be a little longer.
Drop gnocchi into a pot of boiling water (make sure to salt your water for more flavor) and cook until they float to the surface (about 2 minutes if refrigerated, if you are cooking them after freezing them, they will take a little longer to float to the top).
Once they rise to the top give them another 20 seconds before removing with a slotted spoon. Try not to stir while cooking as they are delicate and this can break them up.
Serve with any of your favorite pasta sauces or simply with brown butter. I made tomato pesto and grated a little parmesan on top. This is comfort food at its finest! I hope you make these amazing little pillows of deliciousness!! If you do, tag me Instagram @goodeatsbymimi. I would love to hear from you and see your pictures:). Enjoy!!
I really enjoy sourdough bread. I was intimidated to make my own starter. I watched so many videos and read a LOT of tutorials. When my daughter’s friend offered me some discard I was very excited. When I started feeding it, I was so happy to see how well it responded! I only feed Van Dough (yes, I named him) King Arthur all-purpose flour and filtered water. I was super excited to make my first loaf of sourdough bread. Check out my sourdough bread post. It really is very beginner friendly:).
I love a good crusty artisan loaf as much as the next guy, but I got to thinking “Why not turn this amazing starter into a delicious sandwich loaf?”. And so it began. This recipe is inspired by Emilie at The Clever Carrot. Thanks Emilie!!
Make sure your starter has been fed as is active.
I like to do the drop test to see if “Van” is ready. Simply drop a teaspoonful of starter in a small glass of room temperature water, if it floats, you’re ready to go!
I purchased a new ceramic bread pan (made by Libbey) and I was really wanting to use it, so what better time than with this awesome sandwich bread.
This bread makes a delicious tuna sandwich. I made one for the hubs today for lunch. He was a very happy camper! I used fresh parsley from my herb garden and yummy lettuce from the garden. There is something so rewarding and satisfying about gardening and growing your own fruits and veggies. That being said, take a look at this delectable sandwich.
Now that I have your attention, you simply must make this bread (I have another loaf proofing as I am writing this).
Please, please, please use a scale to measure your ingredients. I Can Not emphasize enough the importance of using a scale for baking. You will have consistency and your product will come out amazing every time!
Enough of the chit chat…let’s get started making your sourdough sandwich bread!!
4 cups all-purpose flour (500 grams)
4 tablespoons unsalted butter, (60 grams) softened and cut into cubes
1 tablespoon granulated sugar (12 grams)
1 1/2 teaspoons fine sea salt (9 grams)
1/4 cup active sourdough starter (60 grams)
1 cup + 2 tablespoons room temperature water (270 grams)
Mix the Dough:
In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined. It should resemble crumbs.
Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with a damp towel and let rest for 30 minutes. This allows the gluten to relax.
After the dough has rested, switch to a dough hook and knead for 6-8 minutes on medium speed. The dough will feel soft and supple and not stick to your hands. If the dough is too sticky, add a dusting of flour.
Cover the bowl with plastic wrap and let rise overnight at room temperature until double in size, about 10-12 hrs.
Shape your dough:
In the morning, coat a 9×5-inch pan with butter.
Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.
Roll the dough into a log (approximately 8″ x 15″). Tuck the ends underneath. Using a bench scraper, place the dough into the loaf pan seam side down.
Cover the dough with plastic wrap sprayed lightly with cooking spray. Let it rest at room temperature until it has risen to about 1″ above the rim of the pan. This takes about 2-4 hours depending on the temperature of your house.
Bake the dough:
Preheat oven to 375° F.
Remove the plastic from the pan and bake the dough on the center rack for about 40-45 minutes, or until golden brown.
Remove bread from the oven and cool in pan for about 10 minutes. I like to brush a little melted butter on top while it’s very hot. Transfer to a wire rack to cool completely.
This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature. You can also slice the loaf and freeze it. Remove slices as needed. You can keep the bread in the freezer up to 60 days!
I hope you make this bread, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!