I pick up a lot of books at the Dollar Tree. This recipe was inspired by one of them: My Mother’s Kitchen. Being a fan of Bucatini, this was on the top of the list of “recipes to try” from the book. The recipe is similar to the one I found online here, but not exact. I encourage you to check the book out from the library, or pick it up on Amazon. I enjoyed it and will definitely make it again.
Differences between book/linked recipe and what I did:
- I used dates instead of currants
- Instead of onion I used shallot (like the book calls for)
- I did not rinse my anchovies
- I cut and boiled the cauliflower first, reused the water for the pasta
- I definitely used BUCATINI
I do feel like the book simplifies this one quite a bit. Once I tweak it more to my liking (I like the idea of some red pepper flakes added) I may come back to repost. But I’d like to leave a breadcrumb of my thoughts because it was yummy. Give it a try!
1 1/2 c. flour
1/2 tsp. baking soda
1 small ripe banana (mashed)
1/3 c. packed brown sugar
1/4 c. butter (softened)
1/4 c. peanut butter
1 large egg
1 tsp. vanilla extract
1 c. chocolate chips (optional, can use nuts, etc.)
Preheat oven to 375. Combine flour and baking soda in small bowl. In larger bowl, beat bananas, sugar, butter, peanut butter; add egg and vanilla and beat to combine. Add flour and stir to combine. Add optional chips or nuts. Drop by 1-inch rounds on baking sheet, and bake about 11 minutes.
The other morning I was hankering for some more roasted beet hummus to accompany my coffee and morning routine. It’s so pretty!
I’m participating in Vlogmas 2020 over on Youtube. Do you remember the old Blogmas days? Sigh…
Here’s my latest post. My Broke Meal (aka “Struggle Meal”).
This recipe was super easy and delicious. Instead of the pepperoncini used, I swapped for mushrooms (and loved it). Great recipe for electric camping (or rv), or college dorm when you’re craving a home-cooked meal. Perfect for fall comfort food. Only 5 ingredients!
RECIPE 2 lb. beef roast 1 packet ranch seasoning mix 1 packet au jus gravy mix 2 T. butter Crockpot on HIGH 3 hours, or LOW 6.
I made a delicious batch of soup from leftover ham during my January “eat your pantry down” semi-experiment. It was a happy experiment; perfect for leftovers from the holiday or a cheap supermarket deal on a ham.Clean Your Pantry Ham Bean Soup
Let this be a forgiving recipe.
The goal is to use up ham and make cheap, tasty food.
Sauté In Pot (about 5 min.):
2 carrots, chopped
2 stalks celery, chopped
1/2 onion, chopped
2 T. oil or butter
Add 1 T. (or more) of chopped garlic and sauté for about a minute.
32 oz. chicken stock
2 cans chopped tomatoes (undrained)
2 cans of chick peas (drained)
3 cans other beans (black, kidney, white… drained)
1/3 cup salsa verde (or other salsa, chopped jalapeños, etc. or omit)
1 can corn (I used frozen)
1 T. cumin
Simmer about an hour.
For those of you that don’t want to wait, here’s a no knead bread that takes about 90 minutes from bowl to bake. I’m usually busy doing other stuff and just let it sit longer than an hour, but if you’re in a pinch, you can rush it along.
6 c. flour
1 T. salt
1 T. yeast
1/2 tsp. sugar
3 c. warm water (about 130 degrees)
Mix dry ingredients in bowl. Add water. Mix, scraping down the sides; cover with plastic wrap and set aside in a non-drafty place for an hour (or 6+ hours if you’re doing other things).
Place dutch oven in your oven and preheat to 450.
While it’s pre-heating, stir your dough again, scraping down the sides, then transfer to a piece of parchment, then put parchment and dough back in your bowl (this helps for easy transfer in a minute). Cover it with a towel while you wait for oven to pre-heat OR about 20 minutes.
Once oven is at temp, dust the top of the dough and make a few cuts in it (or not), and then transfer dough to HOT pot. Cover an bake @ 450 for 30 min. with lid on, then remove lid and bake 10 more minutes to brown (I move to a baking sheet for all-over “brownness” – but you can leave in the DO if you’d like.
Enjoy the heck out of that bread!