Kacey Tess

French Bread Rolls

My favorite recipe for French bread came from friend Kennedy. She would always bake it and bring it in to work for all the girls. It made my whole day better, so I had to ask her for it. This is my go to bread recipe and it works great for loaves or rolls.

What you’ll need: 2 Loaves or 15-20 rolls

2 1/2 C warm water

2 Tbsp sugar

2 Tbsp fast rising yeast

2 tsp salt

3 Tbsp olive oil

6 C flour (I use bread or unbleached all purpose)

What you’ll do:

Grease 2 loaf pans or a baking sheet for rolls

Pre-heat oven to 350

Mix water, sugar and yeast

Let sit for a few minutes

Mix the rest of the ingredients in

Beat

Rise 10 minutes, beat and repeat 4 times

Bake 20-25 minutes

Enjoy!

{healthier} Clam Chowder

What you need: 12 servings

2 tbsp olive oil

1 1/2 large red onion chopped

4 celery staks chopped

1 Leek cleaned and chopped (stalk only)

2 garlic cloves minced

1 tsp sea salt

1 tsp pepper

2 tsp thyme (fresh or dried)

1 tsp corriander

1/4 tsp cayenne pepper

5-6 red potatoes cleaned and chopped (skins left on)

2 carrots peeled and chopped

16 oz vegtable stock

16 oz clam juice

4 C fat free half and half

2 cans chopped canned clams

For garnish: 1 bunch green onions chopped, 4-5 cherry tomatoes sliced

What you’ll do:

In a large pot heat oil over medium

Add onion, celery, leek, garlic and all spices

Cook until soft about 10 minutes

Add potatoes, carrots, stock and clam juice

Bring to a boil, reduce, cover and simmer 20 minutes

Add half and half and clams

Using an emersion blender, blend (I leave a few chunks in mine)

Taste, add more salt if wanted

Top with green oinion and tomatoes

Enjoy!!

{healthier} Eggs Florentine with Smoked Salmon Lox

What you’ll need: Single Serving

1 English muffin toasted
1 Tsp stone ground mustard
1/4 avocado
10 spinach leaves (steamed)
Smoked salmon lox
1 poached egg
Sea salt
Ground black pepper
Parsley

What you’ll do:
Toast the English muffin

Poach the egg by bringing about 2 inches of water to a boil over medium. Add 1 Tbsp white vinegar. Carefully add egg (I place the egg in a small dish before pouring it into the water). Boil for 4 minutes. Turn heat off, using a slotted spoon remove the egg and place on a paper towel to absorb excess water.

Place English muffin on a plate, spread mustard on both sides

Add avocado and season with salt and pepper

Add spinach

Add lox

Place egg on top

Garnish with parsley

Enjoy!

White Bean and Kale Soup

What you’ll need:

1 tbsp olive oil

1 white onion chopped

1 clove of garlic minced

1 green bell pepper seeded and chopped roughly

3-4 celery stalks chopped

2 C vegtable stock

1 can white kidney beans drained

1 bunch of kale cleaned and taken off stems

1 C brown rice cooked

1 tsp ground turmeric

1 tsp sea salt

1/2 tsp black pepper

What you’ll do

In a medium skillet over medium heat olive oil and add garlic, onion, bell pepper and celery

Cook about 5 minutes until softening

Add vegtable stock, kidney beans, turmeric, salt and pepper

Reduce heat and simmer for 30-45 minutes

Right before serving pour in kale and cover

Wilt kale for 2-3 minutes

Scoop in brown rice

Season with red pepper flakes if wanted

Enjoy!!

{updated} Green Bean Casserole

What you’ll need:

3 cups fresh trimmed grean beans

1 tbsp olive oil

2 garlic cloves minced

1 shallot sliced thinly

1 lb sliced mushrooms

1/2 tsp sea salt

1/2 tsp black pepper

1 can of Amy’s organic cream of mushroom soup

1 C crispy fried onions

What you’ll do:

Pre-heat oven to 350 and prepare a greased glass baking dish

In a large pot bring about 6 cups of water to a boil

Add green beans and cook for about 5 minutes until cooked

Strain green beans and cover with ice to stop them from cooking

In a large skillet heat the olive oil over medium and add the garlic and shallots

Cook until translucent, about 5 minutes

Add the sliced mushrooms, salt, pepper and cook until softened, about 8 minutes

Add the cream of mushroom soup and stir

Remove the green beans from the ice and add to mushroom mixture

After well combined pour mixture into greased baking dish

Place in oven and bake at 350 for 30 minutes

Immediately before serving add fried onions

Enjoy!!

{dairy free} Chocolate-Almond Ice Cream

What you’ll need:

1 can coconut milk (I use organic full fat)

1/4 C Almond milk

1/4 C cocoa powder

1/4 C honey

1 tsp almond extract

What you’ll do:

In a blender combine all ingredients

Pour mixture into ice cream maker and leave on for about 15 minutes

If you don’t have an ice cream maker pour mixture into an airtight container and freeze for about 6 hours until firm

(I garnished mine with coconut flakes)

Enjoy!!

Roasted Veggies on Rosemary Polenta

What you’ll need: Serves 2-4 (depending on if this is a main dish or just a side dish)

1 zucchini sliced

1 yellow squash sliced

1 bell pepper of each color (orange, green and red) chopped

2 roma tomatoes quartered

1 package sliced white mushrooms

1 carrot peeled and chopped

1 head of broccoli sliced into large pieces

1 tbsp olive oil

1 tsp dried rosemary

1 tbsp fresh rosemary

Instant polenta ( I use Bob’s Red Mill)

1 1/2 tsp sea salt

1 tsp black pepper

1/4 tsp red pepper flakes

What you’ll do:

Pre-heat oven to 425

In a large bowl or large ziplock back combine all veggies, oil, 1 tsp sea salt, 1/2 tsp black pepper, dried rosemary and red pepper flakes

After all veggies are coated with olive oil spread onto a baking sheet

Bake at 425 for 10-15 minutes until veggies are tender

While veggies are baking make polenta according to instructions on the package

When polenta is done stir in fresh rosemary, 1/2 tsp sea salt and 1/2 tsp black pepper

Remove veggies from oven and serve on top of the polenta

Enjoy!

Breakfast Sandwich

What you’ll need: Serving 1 sandwich

1 Bagel (I use green chili bagels)

2 eggs

2-3 tomato slices

2-3 red onion slices

1 wedge of reduced fat swiss cheese babybel

What you’ll do:

Toast the bagel

Fry the eggs until yolk is hard

Spread the cheese over the bagel

Add the tomatoes

Add the onion and the egg

Enjoy!

{fashion inspired} Tomato soup with caprese cheese bread

Follow the link below to get the recipe for this fashion inspired recipe

http://sociallyshoppable.com/style/style-inspired-recipe-tomato-basil-soup-with-caprese-garlic-bread/