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Posts Tagged ‘recipes’

by Caitlin Saniga

Slow cooker kielbasa and sauerkraut with skin-on mashed potatoes

I love when I’m home and Mom puts on a CrockPot of kielbasa and kraut for dinner — it’s a Saniga family favorite. The longer it cooks, the better the taste, with both components swapping some of their signature flavors. And no plate of kielbasa and kraut is complete without a small mountain of mashed potatoes. No frills here, just a simple, beloved meal.

(more…)

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by Sarah Steimer and Caitlin Saniga

Every year we like to pick a few cookies that are part of our yearly traditions, as well as a few newbies. As you’re likely in the middle of your own cookie-baking bonanza, we thought we’d share a few of our favorites from the past three years. And be sure to share some of your favorite recipes with us as well!

Classics

Some cookies don't fit into any other category except for classic must-haves.

Some cookies don’t fit into any other category except for classic must-haves.

Cut-outs

Put out the cookie cutters for this batch of desserts, you'll want to be in perfect form.

Pull out the cookie cutters for this batch of desserts, you’ll want to be in perfect form.

Drop cookies

There's very little flair required for drop cookies, but who says dessert requires finesse?

There’s very little flair required for drop cookies, but who says dessert requires finesse?

Shortbreads

Shortbread starts with a fairly simple base, but then gets jazzed up with some great add-ins or toppings.

Shortbread starts with a fairly simple base, but then gets jazzed up with some great add-ins or toppings.

Chocolate chip

C'mon, we really don't need to introduce the invisible chocolate chip cookie.

C’mon, we really don’t need to introduce the invisible chocolate chip cookie.

Slice cookies

Slice cookies just require some refrigeration time and a sharp knife.

Slice cookies just require some refrigeration time and a sharp knife.

Bar cookies

Not all cookies are created equal... or round.

Not all cookies are created equal… or round.

Biscotti

Translated to mean "twice-baked," these cookies can help start your holiday mornings.

Translated to mean “twice-baked,” these cookies can help start your holiday mornings.

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You might have noticed this fancy little badge in the right-side rail of the blog.

You might have noticed this fancy little badge in the right-side rail of the blog. Allow us to explain …

It should be fairly obvious by now that we’re pretty in to Meatless Monday around here. [Ahem.]

For the past three years’ worth of Mondays, we’ve taken turns posting a menu item that’s meat-free, and this week Meatless Monday recognized our efforts, adding So Hungry I Could Blog to its list of Bloggers on Board. We couldn’t be more thrilled!

Some facts about MM:

  • Meatless Monday is an international campaign that encourages people to not eat meat on Mondays to improve their health and the health of the planet. — Wikipedia
  • Meatless Monday began in 2003, launched in association with the Johns Hopkins Bloomberg School of Public Health. — MeatlessMonday.com
  • Meatless Monday has a global presence and is now active in 29 countries. — MeatlessMonday.com

What it means to be a MM blog:

  • There are more than 130 blogs officially linked up to Meatless Monday at last count.
  • Affiliated Meatless Monday blogs provide a staggering number of meat-free recipes options. We make up a strong network of resources for people who choose to skip meat on Mondays and other days. Explore the other blogs here.

So! On this eve of Thanksgiving, we’re thankful to be MM official. Going forward, we’ll keep sharing our favorite meatless recipes on Mondays, and we hope you’ll keep trying them.

Thanks for sharing in our excitement, and Happy Thanksgiving!

— Caitlin and Sarah

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"The Laurel House Bread Book"

Have you been loving our On the Rise guide this month? Then you’d probably enjoy this copy of “The Laurel’s Kitchen Bread Book,” which includes many more bread recipes than we’ll ever be able to provide. Read on to find out how you could win it.

In the warm and generous spirit of our bread guide this month, we’ve decided to start a new feature on the blog: giveaways!

The book is in as good of shape as a book from 1984 could be. The pages are clean, and the illustrations are as wonderful as ever. Here's a look at book's first page.

The book is in as good of shape as a book from 1984 could be. The pages are clean, and the illustrations are as wonderful as ever.

The first of our prizes ties in closely with the bread guide’s theme. Caitlin happened upon a retro copy of “The Laurel’s Kitchen Bread Book” during a recent trip to a used book sale in Roanoke and fell in love with the quirky illustrations that dot the pages of the book. Inside this 1984 edition’s 447 pages are recipes for a variety of breads, including loaves, quick breads, bagels, biscuits, rolls and more.

Each recipe provides detailed instructions.

Each recipe provides detailed instructions.

Authors Laurel Robertson, Carol Flinders and Bronwen Godfrey also spend a good portion of the beginning of the book explaining bread basics in detail, such as methods for adjusting dough consistency, kneading, letting the dough rise, checking for doneness and more. A description on Amazon calls this book “the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains.” It seems like a great bread guide for beginners and experts alike.

And we want to share it with you!

How the giveaway works:

You’ll have until noon on Monday to enter for chances to win the cookbook. At that point, we’ll use a drawing to pick a random winner, and we’ll announce the winner in a new blog post later that day. That winner will need to email us with their mailing address so we can send along their prize.

Ways to win:

  • What’s your favorite type of bread? Leave your answer as a comment on this post, and you’ll be entered in the drawing once.
  • Share our Facebook post about this giveaway on your own Facebook account, and you’ll be entered in the drawing once more.
  • Retweet our tweet about this giveaway, and you’ll be entered in the drawing once again.

That means you could have up to 3 entries.

Any questions? Good luck!

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by Caitlin Saniga and Sarah Steimer

What a year for So Hungry I Could Blog!

What a year for So Hungry I Could Blog!

Allow us to revel in some accomplishments before we step into a new year.

In 2012, we’ve published 249 posts, including 222 recipes, with:

  • 120 main dishes,
  • 71 side dishes,
  • 43 snacks,
  • 43 desserts,
  • 9 drinks,
  • and 2 dog-friendly recipes

*Note:  Some recipes straddle two or three categories.

Our 10 most popular posts of the year were the following recipes:

  1. Roasted sweet potato with Brussels sprouts, blue cheese, cranberries and pecans
  2. Cathedral windows
  3. Fortune cookies
  4. Fresh honey lemonade
  5. Slow cooker maple-glazed meatballs with pineapple
  6. BLT muffins
  7. Cream cheese balish
  8. Sweet potato pancakes
  9. Broccoli-cheddar soup with rice
  10. Pecan pie

The most popular search term used to find our site was “stained glass cookies marshmallows,” followed by “wine pairing” and of course “So Hungry I Could Blog.”

Caitlin’s 3 favorite recipes:

caitlinsfav

Sarah’s 3 favorite recipes:

Sarah's 3 favorite recipes

We’ve been causing a splash over on Facebook, too. Our most popular post:

We posted this photo on our Facebook page along with the caption: ""Pie" of the storm: Something strange happened today when Caitlin sat, holed up in her apartment in Southwest Virginia, playing with pie crust scraps and waiting to see whether Frankenstorm would knock out her power ..." Do you "like" us on Facebook yet?

We posted this photo on our Facebook page along with the caption: “‘Pie’ of the storm: Something strange happened today when Caitlin sat, holed up in her apartment in Southwest Virginia, playing with pie crust scraps and waiting to see whether Frankenstorm would knock out her power …” Do you “like” us on Facebook yet?

On Twitter, our flock of followers has grown to 204, including notables such as Bonnie Benwick of the Washington Post, L.A. Times Food, Healthy Living magazine, Slow Food U.S.A. and Meatless Monday. Won’t you follow us, too?

Here's a taste of what we do on Twitter.

Here’s a taste of what we do on Twitter.

We tried to track down our most-pinned recipe of 2012 on Pinterest, but it proved to be an impossible task. Just know that lots of people dig our recipes on Pinterest, and maybe you would, too.

We started the $6 Snack series, which features food reviews based on a $6 price limit, in 2010, but we greatly expanded our reach this year.

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In all, we have 19 $6 Snacks representing 8 states. Can you help us fill out our map? We love featuring your reviews. (See more details on submission guidelines here.) Our goal is to have blue markers in 15 states by the end of 2013.

Of our 222 recipes in 2012, 36 of them made Tastespotting.

Only the most picture-perfect recipes make the cut for this drool-worthy food photos site. Browse our Tastespotting portfolio here.

Only the most picture-perfect recipes make the cut on this submissions-based food photos site. Browse our Tastespotting portfolio here.

We were pleasantly surprised to receive emails from writers at the Huffington Post, requesting permission to use a couple of our photos and link to our blog. This was a first for us, and it made us feel like other people are noticing that we’re passionate about what we do on the blog.

Caitlin's recipe for BLT muffins was used in a roundup of BLT-inspired recipes. And Sarah's roasted sweet potato with Brussels sprouts and other goodies was picked for a feature on Brussels sprouts.

Caitlin’s recipe for BLT muffins was used in a roundup of BLT-inspired recipes. And Sarah’s roasted sweet potato with Brussels sprouts and other goodies was picked for a feature on Brussels sprouts.

We kept busy with guides for each month of the year:

  • January: Warm and Buzzy, with 4 recipes for hot alcoholic beverages
  • February: Fond of You, featuring 4 recipes for savory fondues
  • March: Lookin’ Hot, Cakes, with 4 deluxe pancake recipes
  • April: Spring Cleaning, our special 4-part guide on whipping your kitchen into shape
  • May: Alfresco Refreshed, with picnic ideas for burgers, potato salad, fruit salad and iced tea
  • June: Presto, featuring 4 recipes for quick and easy pesto
  • July: Power Trio, with 4 recipes featuring the classic combo of bacon, leafy greens and tomato
  • August: Lickety Split, a guide to quick pickling with 6 recipes
  • September: Dynamic Duo, our nod to peanut butter and jelly, with 5 recipes
  • October: Want One?, a collection of 4 savory and 2 sweet wonton variations
  • November: Thanksgiving pies, with our takes on 4 classic pies
  • December: Crunch Time, with 4 recipes for biscotti

We reached and surpassed several big milestones on the blog: 100 followers, 500 posts, and 1,000 likes on posts. Our most recent tallies are: 155 followers and 600 posts. The current number of likes proved harder to determine.

New things we tried: recipes for four-legged friends, wine and chocolate pairings, expanded Oktoberfest reviews. We also checked out the food scene in a few new cities (New York City and Santa Fe, N.M., for example), and now offer themed recipe and tip collections on Storify.

Thanks for sticking with us in 2012. We think it’s been a great year! Hang on with us in 2013, and we promise to share more of our favorite recipes, reviews and tricks (and hopefully a few of yours, too)!

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by Sarah Steimer and Caitlin Saniga

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Sarah’s package of cookies to Caitlin included cranberry-pecan shortbreads, apple slice cookies (below the shortbreads, wrapped up), gingerbread anise biscotti (recipe here) and peppermint-chocolate swirl cookies. Sarah also included a few chocolate-covered pretzels (another recipe we posted in the past).

We love making cookies for the holidays and sharing photos and recipes of them on the blog (most notable was our 2010 Holiday Dozen guide). We often email or text each other to rave about how good the other’s photos look, or to say how good our own cookies tasted. On a few very rare occasions, we’ve been able to try each other’s creations. This year, we decided to send cookies directly to one another so we didn’t have to be too jealous when the pictures and recipes hit the Web! 

Below are the recipes for the cookies Sarah sent to Caitlin this year:

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Cranberry-pecan shortbreads

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Sarah: These cookies freeze incredibly well — and they’re the first ones I made this season, so how well they stored was very important.
Caitlin: I enjoyed the toasty, earthy flavors of these cookies. I can picture using raisins and walnuts instead of cranberries and pecans as alternative.

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 3/4 cup sugar
  • 2 tablespoons milk (I used skim)
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1/2 teaspoon of salt
  • 3/4 cup dried cranberries
  • 1/2 cup chopped pecans

Using an electric mixer, cream together the butter and sugar until light and fluffy. Add the milk and vanilla, mixing until just combined.

Gradually add the flour, salt, cranberries and pecans. Continue to mix until everything is well combined.

Divide the dough into two equal pieces on a clean workspace. Roll each piece into an 8-inch log, and wrap each log in wax paper. Refrigerate the dough until firm, about two hours.

When ready, use a sharp knife to cut the dough into 1/4-inch slices. Place the disks on a parchment-lined baking sheet about 1 1/2 inches apart.

Bake at 375 degrees until the edges are golden, about 14-16 minutes, rotating the pans about halfway through.

Let the cookies cool completely on a wire rack.

Makes about 5 dozen cookies.

Recipe adapted from: Martha Stewart

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Apple slice cookies

  • 7 tablespoons of unsalted butter
  • 3 tablespoons sugar
  • 1 cup flour
  • 1 tablespoon light cream (as a substitute, I used 1 tablespoon skim milk and added about a 1/2 tablespoon extra butter)
  • 1/3 cup thick applesauce
appleslice

Sarah: The cookbook I found this recipe in said it “won an award in 1945,” but gave no details as to why or how. If you’re looking for a mysterious, World War II-era fan favorite, look no further.
Caitlin: I loved these because they remind me of something my Baboo would have made. They’re slightly sweet and not too rich. Delicious!

Cream together the butter and sugar with an electric mixer. Add the flour and cream (or substitute), mixing well.

Divide the dough into two pieces. Roll each out to 12-inch logs and place on a parchment-lined baking sheet.

Use your finger to make a deep indentation (although all the way to the sheet pan) down the center of each log length. Fill the indentation with the applesauce – you may not use all the applesauce.

Bake at 400 degrees for 10-12 minutes, or until the cookie itself begins to turn golden. The cookies will still feel relatively soft when you remove them from the oven and have flattened out a bit.

While still warm, cut the cookies into 3/4-inch-wide diagonal slices. Let cool completely on a wire rack. Store in the refrigerator.

Makes about 30 cookies.

Recipe adapted from: Swedish Cakes and Cookies

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Peppermint-chocolate swirl cookies

  • 3 cups flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter (2 sticks), softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • 3 ounces unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 1 egg yolk

    Sarah: I love the little flecks of candy in these cookies — but there's a heck of a lot of steps involved in making these.Caitlin:

    Sarah: I love the little flecks of candy in these cookies — but there are a heck of a lot of steps involved in making these.
    Caitlin: I opened the box, and my jaw dropped at the sight of these pinwheels. How pretty! They look and taste perfect.

  • 1 teaspoon peppermint extract
  • 1/2 cup crushed candy canes (use Caitlin’s advice and grab the little candy canes, they’re way easier to crush)

Combine the flour, baking powder and salt and set aside.

Use an electric mixer to cream together the butter and sugar until light and fluffy. Beat in the egg and milk. Gradually add the flour mixture and beat until the dough pulls away from the sides of the bowl.

Divide the dough in half and refrigerate, wrapped in plastic wrap or wax paper, for about two hours.

Remove the dough from the refrigerator and let sit at room temperature to soften a bit.

Place one half of the dough in a bowl and add the chocolate and vanilla extract. Using your hands, combine the mixture well until the chocolate has been fully incorporated into the dough.

In a separate bowl, combine the second dough half with the egg yolk, peppermint extract and the crushed candy canes. Combine with your hands once again until the candy is well distributed throughout the dough.

Chill both of the doughs in the refrigerator for five minutes. Roll each half out on a clean surface over a sheet of wax paper. Each half should be rolled out to about a 1/4-inch thickness and about the same shape.

Place the sheet of peppermint dough on top of the chocolate dough, removing the peppermint’s wax paper. Press the edges of the dough together. Using the wax paper underneath, roll the dough into a log (working length-wise).

Wrap the log in wax paper and refrigerate for another two hours. Cut the cookies into slices a little thinner than a half inch-thick. Arrange about 1-inch apart on a parchment-lined baking sheet.

Bake at 375 degrees for 12-13 minutes, rotating the pans about halfway through. Remove from the oven and let sit on the pan for about 2 minutes before letting fully cool on a wire rack.

Makes about 3 dozen cookies.

Recipe adapted from: Alton Brown via the Food Network

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xxx

Caitlin: I was so impressed with Sarah’s cookies! Each variety looked and tasted perfect even after a trip in the mail. And cookies weren’t the only thing I found in my package of goodies. She snuck a few Christmas presents into the box as well, including this Scrabble letters tray with a customized nod to the blog. She also sent a pretty blue and white bowl and a gorgeous bird-themed tea towel — both of which you’re likely to see in blog photos sometime soon.

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Millions of people are without power and dealing with extreme heat in the Eastern United States. We came up with a list of recipes that can be made using no power and as few perishable ingredients as possible. We’ve also made a list of resources for no-power cooking. See all of the links on our Storify feed.

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