-
2 Tips to Grill Perfect Chicken Breast Every Time
Dressing up the Grilled Chicken I cooked with @connor.cooks ! Thank you Connor sharing your grilling tips.
.
Connor’s big grilling tip- patience.When it comes to grilling chicken breast, there are two key things to keep in mind.
They are:
1. Good Marinade
2. Low and SlowLet’s talk about the marinade…
Today, Connor used root beer and salt to marinate his chicken. I went for a mixture of orange juice, soy sauce, and garlic.
The basic formula for a good marinade is:
GOOD MARINADE = acid + salt + flavor enhancers
Acid can be soda, vinegar, wine, beer, or citrus. The acid does the best job of breaking down fibers in the chicken and tenderizing it.
For salt, you can use regular table salt or soy sauce. I like to use soy sauce in particular because I think it penetrates the chicken faster than salt. It adds an umami dimension, too.
Flavor enhancers. This can be garlic, onion, or spices. Not only do these boost the flavor, but they also tenderize the chicken as well.
If you want exact measurements for popular marinades, visit Top 10 All-Purpose Marinade Recipes
How to: simply, mix all these ingredients together directly into a baking dish or where you will marinate your chicken and it’s ready to use.
Some people also use oil and some use sugar, but I get good results with just these 3 components.
Use these marinades for 30 minutes to a couple hours. Keep chicken refrigerated. I use a large glass baking dish so they don’t overlap and absorb the most flavor from the marinade.
Now, that we got the marinade down, let’s look at the cooking technique.
What’s the best way to grill chicken?
Low and slow. Use patience. Start at a high heat to get the grill marks on the chicken. This should take 1-2 minutes.
Then, immediately move chicken to a lower heat. Close the lid on the barbecue. And let is sit for 15-20 minutes. Do not move the chicken breast around too much or the juices will run out and it will get dry.
Closing the grill will make it an oven. Instead of the chicken breast turning to rubber (biggest cooking tragedy), the low and slow heat will cook the chicken gently. Use patience.
When do I know when my chicken is ready?
Ah, great question. The best way to test it is to poke it with a finger and see if it bounces back. It should feel springy. This part takes practice.
You also know its done if you poke it and the juices run clear. If the juices run pink or red, it still needs more time to cook.
If you have a thermometer, place it in the thickest part and it should read 165 F or 73.8 C.
Do NOT forget this step…
Most people want to take the chicken right off the grill and pop it into their mouth. Resist the urge.
Remove the chicken breast from the heat when its done and place it on a plate, covered with foil to rest…at least 5 minutes.
This allows the juices to run back into the center and will result with a juicier chicken breast.
If you cut it too soon, it will be more dry.
In Summary
To make perfect grilled chicken breast, have a good marinade and cook it low and slow. And don’t feel bad if you don’t get it perfect the first time. Chicken breast is one of the hardest things for chefs to master.
Worst case scenario, make an amazing salsa to go along with it, like the one pictured below.
Extra Credit
If you want a foolproof way to juicy chicken breast, do what the chefs do- Brine it. Read “How to Brine Chicken”
add veggies to the grill for a quick roasted salsa 
roasting with Connor.cooks This post contains affiliated links. Please read my disclosure page.
amzn_assoc_placement = “adunit0”; amzn_assoc_search_bar = “true”; amzn_assoc_tracking_id = “chefjoannas20-20”; amzn_assoc_ad_mode = “manual”; amzn_assoc_ad_type = “smart”; amzn_assoc_marketplace = “amazon”; amzn_assoc_region = “US”; amzn_assoc_title = “My Amazon Picks”; amzn_assoc_linkid = “3479f335ac73c4241622e07581848341”; amzn_assoc_asins = “B07DFG7BT3,B00FN3M480,B071RSP6RP,B00B58A0QU”;
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
How to Cook Dried Lentils | Simple Cooking Techniques
One of the cheapest, most long lasting ingredients you can find in the grocery store are lentils.So, it makes sense to know how to cook these to perfection in case that’s all you got left in the pantry.
Below, you’ll find the simple 1,2,3, on making dried lentils. Of all the beans, they take the least amount of time, ready in just 25 minutes or so- with no soaking required.
After you make them, you can eat them in tacos, soup, or a salad.
I used these lentils for a Greek Island Lentil Salad.
I hope you add this simple cooking technique to your repertoire so you can always turn this cheap ingredient into a delicious and nutritious meal.
People who live long eat ½ to 1 cup of cooked legumes, like these lentils, a day.
So, get eating if you want to live to 100!
1 cup will serve 3-4 people. Rinse them and remove any stones if you find them. Usually, there aren’t any, but its good to check. 
In a small saucepan with a lid, add water to cover lentils by 1 inch. Some will float, thats okay. Add a bay leaf if you like. Bring to the boil. Then, cover with a lid, lower heat to simmer and cook 25-30 minutes. Add water if it gets dry. 
Taste test. The only way to know if they are cooked is to taste them. They should easily smash in between your fingers. Turn off heat when done and let sit to cool. Your lentils are ready. They will keep 1 week at least in the fridge.
This post contains affiliated links. Please read my disclosure page.
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
How to Unlock Beans' SUPERPOWERS | Longevity Diet Secrets
Do you eat beans this way?
People who live long, healthy lives around the world eat ½ to 1 cup of legumes a day. This includes beans, lentils, black-eyed peas and many others in the bean family.
But, it’s not just about quantity.
When these centenarians (people that live to 100) eat legumes, they always eat them this way to get the most nutrition out of them.
Can you guess what it is?
Learn this simple secret and always remember it. It will give you more energy, the best gut health and ramp up flavor too.
Watch the video below to find out this simple, unforgettable tip.
Click to view.
This post contains affiliated links. Please read my disclosure page.Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
2 Tips to Grill Perfect Chicken Breast Every Time
Dressing up the Grilled Chicken I cooked with @connor.cooks ! Thank you Connor sharing your grilling tips.
.
Connor’s big grilling tip- patience.When it comes to grilling chicken breast, there are two key things to keep in mind.
They are:
1. Good Marinade
2. Low and SlowLet’s talk about the marinade…
Today, Connor used root beer and salt to marinate his chicken. I went for a mixture of orange juice, soy sauce, and garlic.
The basic formula for a good marinade is:
GOOD MARINADE = acid + salt + flavor enhancers
Acid can be soda, vinegar, wine, beer, or citrus. The acid does the best job of breaking down fibers in the chicken and tenderizing it.
For salt, you can use regular table salt or soy sauce. I like to use soy sauce in particular because I think it penetrates the chicken faster than salt. It adds an umami dimension, too.
Flavor enhancers. This can be garlic, onion, or spices. Not only do these boost the flavor, but they also tenderize the chicken as well.
If you want exact measurements for popular marinades, visit Top 10 All-Purpose Marinade Recipes
How to: simply, mix all these ingredients together directly into a baking dish or where you will marinate your chicken and it’s ready to use.
Some people also use oil and some use sugar, but I get good results with just these 3 components.
Use these marinades for 30 minutes to a couple hours. Keep chicken refrigerated. I use a large glass baking dish so they don’t overlap and absorb the most flavor from the marinade.
Now, that we got the marinade down, let’s look at the cooking technique.
What’s the best way to grill chicken?
Low and slow. Use patience. Start at a high heat to get the grill marks on the chicken. This should take 1-2 minutes.
Then, immediately move chicken to a lower heat. Close the lid on the barbecue. And let is sit for 15-20 minutes. Do not move the chicken breast around too much or the juices will run out and it will get dry.
Closing the grill will make it an oven. Instead of the chicken breast turning to rubber (biggest cooking tragedy), the low and slow heat will cook the chicken gently. Use patience.
When do I know when my chicken is ready?
Ah, great question. The best way to test it is to poke it with a finger and see if it bounces back. It should feel springy. This part takes practice.
You also know its done if you poke it and the juices run clear. If the juices run pink or red, it still needs more time to cook.
If you have a thermometer, place it in the thickest part and it should read 165 F or 73.8 C.
Do NOT forget this step…
Most people want to take the chicken right off the grill and pop it into their mouth. Resist the urge.
Remove the chicken breast from the heat when its done and place it on a plate, covered with foil to rest…at least 5 minutes.
This allows the juices to run back into the center and will result with a juicier chicken breast.
If you cut it too soon, it will be more dry.
In Summary
To make perfect grilled chicken breast, have a good marinade and cook it low and slow. And don’t feel bad if you don’t get it perfect the first time. Chicken breast is one of the hardest things for chefs to master.
Worst case scenario, make an amazing salsa to go along with it, like the one pictured below.
Extra Credit
If you want a foolproof way to juicy chicken breast, do what the chefs do- Brine it. Read “How to Brine Chicken”
add veggies to the grill for a quick roasted salsa roasting with Connor.cooks This post contains affiliated links. Please read my disclosure page.
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
How to Cook Dried Lentils | Simple Cooking Techniques
One of the cheapest, most long lasting ingredients you can find in the grocery store are lentils.So, it makes sense to know how to cook these to perfection in case that’s all you got left in the pantry.
Below, you’ll find the simple 1,2,3, on making dried lentils. Of all the beans, they take the least amount of time, ready in just 25 minutes or so- with no soaking required.
After you make them, you can eat them in tacos, soup, or a salad.
I used these lentils for a Greek Island Lentil Salad.
I hope you add this simple cooking technique to your repertoire so you can always turn this cheap ingredient into a delicious and nutritious meal.
People who live long eat ½ to 1 cup of cooked legumes, like these lentils, a day.
So, get eating if you want to live to 100!
1 cup will serve 3-4 people. Rinse them and remove any stones if you find them. Usually, there aren’t any, but its good to check. In a small saucepan with a lid, add water to cover lentils by 1 inch. Some will float, thats okay. Add a bay leaf if you like. Bring to the boil. Then, cover with a lid, lower heat to simmer and cook 25-30 minutes. Add water if it gets dry. Taste test. The only way to know if they are cooked is to taste them. They should easily smash in between your fingers. Turn off heat when done and let sit to cool. Your lentils are ready. They will keep 1 week at least in the fridge.
This post contains affiliated links. Please read my disclosure page.
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
Disclosure Policy
Disclosure Policy
This Influencer Disclosure Policy is valid as of June 16th, 2020. This policy covers the below social channels owned and managed by Chef Joanna’s Kitchen:
Instagram: @chefjoannas
Facebook: https://www.facebook.com/chefjoannas/
Blog: www.shapeupfridge.comThis website is a personal website written and edited by me. This website accepts forms of sponsorship, paid insertions or other forms of compensation.
These channels strive to abide by the FTC Guidelines for online influencers. The owner believes in honesty of relationship, opinion, and identity. The compensation the owner receives from marketers may influence our content, topics or posts made to our social channels. That content, advertising space or post will be clearly identified as paid or sponsored content in accordance with the FTC Guidelines.
The owner of these social channels are compensated to provide opinion on products, services, websites and various other topics. Even though the owner(s) of these social media channels receive compensation for our posts or advertisements, we always give our honest opinions, findings, beliefs, or experiences on those topics or products. The views and opinions expressed through these channels are purely the bloggers’ own. Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer, provider or party in question.
The owner of these social media channels would like to disclose the following existing relationships. These are companies, organizations or individuals that may have a significant impact on the content of this blog.
Advertisement and Affiliated Links
This site contains affiliate links, mainly from Amazon.com. This means that when you buy an item from the link on my website by clicking on the link, I get a small commission from Amazon.com or affiliated companies. This doesn’t mean you will pay a higher price for the item. You pay the exact same as you would buying the item directly from Amazon.com or other companies. Your purchase helps support my work so I can continue to share recipes and helpful kitchen tips. Thank You!
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
3 Easy Recipes To Help You Get Into Bread-Making
Image Credit – CCO Licence This post contains affiliated links. Please read my disclosure page.Making bread is a real joy, and one that a lot of people have turned to during this covid crisis as a way of enjoying the kitchen.
I know that when I bake bread, I feel grounded and assured. There is something unexplainable about the feeling of calmness that comes over you- perhaps its wrapped up in our ancient DNA experiencing the warm sensation of cooking bread over an open fire.Baking bread no only relieves stress, but produces some beautiful loaves for all the family to enjoy. Sweet, savory, crusty, chewy and everything in between. Everyone has a bread they love.But if you are thinking of getting into bread-making, it can be intimidating. That’s why I created this short read for you to get started. Once you master these easy breads, you can make your way to sourdough! One step at a time.In this article, we will look at some easy recipes that you can try out when you are just getting started with making bread.
Simple Tin Loaf
This is the first loaf that many people will try making, and it is a very easy one to start out with.Generally you just need around 400-500g of bread flour, a sachet of dried active yeast, a little salt, and some water – probably around 300ml, but it depends on a number of factors and you have to just see how much you need each time. Add the water slowly and mix with your hands until you form a rough dough which is not too wet. Then it’s kneading – usually for around 15 minutes – and leaving to rise. Then you need to shape it and put it in the tin to bake for around half an hour.Pretzels
If you now want to try something a little more complex, and you have been enjoying some of the baked goods from esprovisions.com, you might want to think about trying your hand at pretzels.These are a little trickier but nonetheless something that an average home cook can easily achieve if they set their mind to it. The most difficult part for most people is trying to shape them right, but with a little practice you should be able to do so soon enough.The mix is flour, salt, butter and yeast, with milk and sometimes malt extract. Then you need to knead again – and when it’s ready and proved, shape and bake. Take a look at a good bread cookbook for help on the shaping.Cob Loaf
The other main simple bread that people tend to cook is a cob loaf, which is simply a round loaf that is cooked on a baking tray rather than in a tin. See bakewithjack.co.uk for more on this.The mixture is more or less the same as for the tin loaf, except that you might want to use more flour to create a bigger loaf. You can really play around with it however you like.When you are shaping, you need to fold it in repeatedly into a ball and then bring both palms underneath the ball and pull the dough under itself again and again, until the top of the ball is tight and taut.Then it is ready to rise a second time and go in the oven to bake.In Summary
Hope you got your hands floured up with one of these recipes and start enjoying the healing powers of baking bread. There is nothing like seeing your precious loaf of bread rise and bake in the oven. Even after years of baking, it is complete joy and amazement on how it happens.
I know you will experience the joy, too, when you try one of these bread recipes.If you’re ready to tackle the more challenging sourdough, read here.Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
Non Toxic Cookware Guide- What are the Healthiest and Safest Cooking Pans?
If you’re worried about chemicals leaching into your food from your cookware, read below for the safest pots and pans.
We’ll answer questions like:
- Which cookware is sustainable?
- What’s the best cookware to get?
- The only types of cookware I should use?
When researching which cookware was the best, I looked at a few key aspects.
- Environmental-friendliness
- Heats evenly
- Durability
After some research I found that there is really a general consensus on which pans are the best. Sorry folks, it’s not nonstick pans. The general nonstick pan is not environmentally friendly and will only last a couple years.
On the other hand, your grandma’s pans will last years, and maybe generations. So, what I’ll be focusing on is everything but nonstick pans.
First, let’s go over the list of what cookware NOT to get…
These can be toxic.
They break down easily, only lasting a few years.
NO- Nonstick pans
I know there are some good, eco-friendly nonstick pans out there but its exhausting to keep up with all the new ones coming out- red copper, ceramic, Scanpan, Greenspan, etc.
Other examples include Teflon, or Farberware.
All these pans start out great but in just a few short years they chip and scratch, an unsavory (toxic) chemicals can get into your food. I know I don’t like to worry about toxic materials getting into my food.
I will let you do the research on those. If you are going nonstick, be sure to get one made in the US to be sure that it’s made with safe chemicals. Other nonstick pans may be made poorly and chemicals may leech into your food or into the air.
The truth is, teflon pans and other nonstick pans are relatively new in the cooking world and we don’t know all the health effects it may have on us.
For this reason, I do my research before buying nonstick pans. I don’t use them often, and prefer using the pans in the list below for every day use. The only reason I have a nonstick is really to cook fried eggs and sometimes pancakes. It’s hard to get the same result without using tons of oil or butter in the other pans.
But, after doing the research, I want to give up my nonstick pans and use the toxic-free pans below.
NO- Aluminum cookware
Aluminum pans are made safely so aluminum doesn’t leach into food. But, over time, the protective layer wears away and food can be exposed to aluminum. We know aluminum is not safe for us, studies show that aluminum can cause Alzheimer’s disease and cancer.
That being said, for the 95% other part of my cooking, I use the pans below.
____
Take a look at the list below for the best NON-TOXIC Cookware
#1 Stainless Steel
Stainless steel is the most versatile and favored of the bunch. It conducts heat well and is relatively lightweight. It will last a long time, and can be passed down generations, unlike your quick nonstick pans.
Stainless steel is my go-to for most all of my cooking. It doesn’t require the care and seasoning that cast-iron requires so it’s quick to use and wash.
If you buy a stainless steel pan, try to get a copper core, not an aluminum core. Aluminum is not eco-friendly and doesn’t conduct heat as evenly as copper does.
My favorites are below: All-Clad and Calphalon
#2 Cast-iron
It may be heavy and difficult to clean and care for but it will last you and probably be passed down to your grandchildren. It can take a little time to learn how to care for it, but it gets easier and lower-maintenance as time goes on. Really, the more you use it, the better it is. Each time you use it, the pan becomes more nonstick, creating its own “patina.”
Is Le Creuset toxic? Is enamel cast iron safe?
After researching further, I found that thankfully Le Creuset is safe to use. Le Creuset are heavy, enamel coated cast iron pots and pans. They are tested thoroughly and made with the highest quality practices. So, yes I consider Le Creuset safe to use like Lodge or Staub cast-iron. They also last very long without any chipping.
Below are recommendations for cast-iron.
#3 Carbon steel
Many chefs use carbon steel in restaurants because they are similar to cast iron but lightweight. These pans and woks made from carbon steel are great for high heat cooking, frying, sautéing, and stir-frying. It is not as nonstick as cast iron but it is a sustainable material. I have a carbon-steel paella pan I use to cook paella, dumplings, or stir fry.
Cooking acidic foods like tomato will change the color. You need to care for carbon steel like cast iron and season it.
Below are my recommendations for carbon steel
In Summary
I know these are probably not the answers you were looking for. At least, they weren’t for me when I started researching non-toxic pans.
The safest, most durable pans have the heftiest price tags. I wanted to read about cheap, super non-stick pans that were also healthy and sustainable.
But, like this age is teaching us with many things, it is better to buy less and buy better quality things that last longer.
Not only will it save you money in the long run, but you will get used to using your pan and get better and better as time goes on.
You can instead exhaust yourself researching and buying the new nonstick fad pan- ceramic or other, but being a nonstick pan expert is probably not on your bucket list.
Instead, keep it easy on yourself- buy the quality pan and say goodbye to stressing about cookware. It will probably last the rest of your lifetime. I know my grandma only had one set of pans and they still are just as good. They have the memories in them too!
Hope this article helped you select the best pan for you and your family.
@chefjoanna What’s the best cookware to get? ##nontoxicbeauty ##nontoxicliving ##obsessedwithit ##chef ##homecook ##sustainablefashion ##letscook ##healthycooking
Need plant-based tips?
Join the ‘Cook to 100’ program to learn more about plant-based cooking basics. Or check out 80% plant-based meal plans.This post contains affiliated links. Please read my disclosure page.
Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
3 Easy Recipes To Help You Get Into Bread-Making
Image Credit – CCO Licence This post contains affiliated links. Please read my disclosure page.Making bread is a real joy, and one that a lot of people have turned to during this covid crisis as a way of enjoying the kitchen.
I know that when I bake bread, I feel grounded and assured. There is something unexplainable about the feeling of calmness that comes over you- perhaps its wrapped up in our ancient DNA experiencing the warm sensation of cooking bread over an open fire.Baking bread no only relieves stress, but produces some beautiful loaves for all the family to enjoy. Sweet, savory, crusty, chewy and everything in between. Everyone has a bread they love.But if you are thinking of getting into bread-making, it can be intimidating. That’s why I created this short read for you to get started. Once you master these easy breads, you can make your way to sourdough! One step at a time.In this article, we will look at some easy recipes that you can try out when you are just getting started with making bread.
Simple Tin Loaf
This is the first loaf that many people will try making, and it is a very easy one to start out with.Generally you just need around 400-500g of bread flour, a sachet of dried active yeast, a little salt, and some water – probably around 300ml, but it depends on a number of factors and you have to just see how much you need each time. Add the water slowly and mix with your hands until you form a rough dough which is not too wet. Then it’s kneading – usually for around 15 minutes – and leaving to rise. Then you need to shape it and put it in the tin to bake for around half an hour.Pretzels
If you now want to try something a little more complex, and you have been enjoying some of the baked goods from esprovisions.com, you might want to think about trying your hand at pretzels.These are a little trickier but nonetheless something that an average home cook can easily achieve if they set their mind to it. The most difficult part for most people is trying to shape them right, but with a little practice you should be able to do so soon enough.The mix is flour, salt, butter and yeast, with milk and sometimes malt extract. Then you need to knead again – and when it’s ready and proved, shape and bake. Take a look at a good bread cookbook for help on the shaping.Cob Loaf
The other main simple bread that people tend to cook is a cob loaf, which is simply a round loaf that is cooked on a baking tray rather than in a tin. See bakewithjack.co.uk for more on this.The mixture is more or less the same as for the tin loaf, except that you might want to use more flour to create a bigger loaf. You can really play around with it however you like.When you are shaping, you need to fold it in repeatedly into a ball and then bring both palms underneath the ball and pull the dough under itself again and again, until the top of the ball is tight and taut.Then it is ready to rise a second time and go in the oven to bake.In Summary
Hope you got your hands floured up with one of these recipes and start enjoying the healing powers of baking bread. There is nothing like seeing your precious loaf of bread rise and bake in the oven. Even after years of baking, it is complete joy and amazement on how it happens.
I know you will experience the joy, too, when you try one of these bread recipes.If you’re ready to tackle the more challenging sourdough, read here.Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
Armenian Pilaf Family Recipe
A family recipe. Armenian Pilaf. Thank you @martascooking for joining me to cook this classic dish for me! It’s simple and pairs with almost anything. My favorite is with chicken because that’s how my mom made it for us growing up. Enjoy this simple recipe from my family to yours!
This post contains affiliated links. Please read my disclosure page.
.Armenian Pilaf
Serves 4
Ingredients:
- 2 tablespoons butter or margarine
- 1 cup fine egg noodles
- 1 cup medium grain rice (we use Mahatama)
- 2 1/2 cups water or chicken broth
- 2 cubes chicken bouillon (only if using water)*
* if using chicken broth instead of bouillon cubes, add 1 ½ tsp. salt once broth comes to a boil.
1. In a medium saucepan with lid, melt the butter or margarine. Add the noodles halfway through the butter melting and toss them with a fork so the butter coats all the noodles. It seems like a lot of butter I know, but this is comfort food.
2. Brown the noodles for 5 minutes or so. Get them to a nice golden brown. As soon as they turn a nice golden brown, add the rice, toss for a minute, and then add the water or chicken broth.
3. Bring it to a boil. If using water, add the chicken cubes and stir to dissolve. Then, lower to a simmer and place the lid on top. Simmer for 15 minutes with the lid on, then turn it off. Let the rice sit 10 minutes before serving.

Ingredients
Method
- Set oven to HI Broil. Place oven rack at the top most level.
- Cut ends off zucchini. Then use a meat mallet or heavy pan to smash zucchini. Break up with hands.
- Place zucchini on baking sheet and drizzle with olive oil and season with salt and pepper.
- Broil in oven for 12-15 minutes, flipping the zucchini halfway through.
- Meanwhile mix yogurt with lemon juice, garlic and little olive oil salt and pepper. Mix in.
- Serve zucchini alongside yogurt mixture or plated with it.
