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There is nothing tastier than combining two favorites,
pie and cheese, this holiday season! Try this Delicious
and Easy Baked Brie that is sure to please at your next
For the December theme for The Recipe Redux blogging group, our task was to recreate a recipe from one of our favorite cookbooks on a page that only included numbers from the year 2017. What a great way to ring in the New Year by fellow bloggers sharing delicious recipes with others! My recipe for this baked brie is adapted from an original recipe on page 27 of the beautiful and stunning cookbook, The Forest Feast! For more delicious vegetarian recipes by Erin Gleeson visit The Forest Feast Website here .
In The Forest Feast recipe for Baked Brie (page 27), the recipe included store bought 10″ pie dough. For some reason, pie dough or crust, and even baking in general, has always been a mystery to me. I decided finally to make my own pie dough from scratch. Let me tell you, I could not believe how easy it actually was! Making the dough takes only 10 minutes and includes staple baking ingredients that most have in their household already. Did I mention it only took 10 minutes?
Pie Dough Basics
One of my favorite blogs (and cookbook creators), Serious Eats, easily explains the basics of pie dough. For someone like me already hesitant with baking, this article goes over the science behind it and different methods for achieving such a simple and basic baking task. For more on pie dough basics, you can read the article here . To sum up the article, the main trick is for cold butter (not room temperature) and to not overmix the pie dough batter. At the end of blending in the small cubes of butter, you do not want a dough ball yet. There should still be a soft crumble with the flour and butter combination. For cutting in the butter, I used the food proccesor which worked perfectly! This former wedding present has taken over my life in the kitchen world. Click here to see the version I use by Cuisinart.
This baked brie recipe is adapted from The Forest Feast cookbook by Erin Gleeson. If you prefer not using the pie dough recipe above, store-bought pie dough is just as delicious. My pie dough recipe was inspired by the blog, Serious Eats (see link above for article and original recipe)
- Pie Dough:
- 1 3/4 cups all-purpose flour
- 4-5 ounces unsalted butter, cut into cubes
- pinch of salt
- 1-3 tablespoons cold water
- 1 tablespoon chopped fresh rosemary
- 8 cloves garlic, crushed
- 6 dates, pitted and finely chopped
- 16 ounce round of Brie cheese, pasteurized
- Prior to baking, combine the flour, salt, and half the butter in a food processor. Pulse until crumbles form. Add the additional butter and pulse until it crumbles further. Transfer the mixture to a clean, dry surface. Sprinkle in cold water, one tablespoon at a time until a dough forms. Fold the batter to form a dough ball. Flatten the dough into one or two disks and wrap with plastic wrap. Place in the refrigerator for at least 30 minutes.
- Once ready the pie dough is ready, Preheat oven to 350 degrees Farenheit.
- Roll out the dough on a clean, dry surface sprinkled with additional flour to prevent sticking. Roll until a thin, even layer is achieved. Set aside.
- Combine the garlic, herbs, and dates in a small bowl, set aside.
- Place pie dough on a clean, dry counter and flatten. Spread the garlic mixture on the surface of the dough.
- Place the brie in the center of the dough and fold the edges of the dough over covering the brie. Pinch the dough to cover. Flip over and place on a baking sheet lined with parchment paper (or on a greased, foil-lined sheet).**
- Bake for 20-30 minutes or until the crust becomes golden. Top with additional dates and fresh herbs.
**My baked brie version leaked out a small amount from the dough. Next time I may try baking with the pie folds on the top of the brie round (instead of flipping over the round after folding in the dough). I topped the Brie round with fresh sliced dates and rosemary sprigs. As the original recipe in The Forest Feast suggests, serve with slices of fresh bread. I served mine with whole grain crackers and pumpernickel bread. If there is additional dough, The Forest Feast suggests using it to decorate the top of the baked brie crust!
Winter is here and so is the desire for comfort food! Try this healthier casserole version of a Creamy Cauliflower Pasta Bake! Mash it up! Nope, not potatoes this time! Instead, I am talking about the nutritious and versatile cauliflower! Sneak in this cruciferous […]
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Curious about vegan cooking? Look no further, this new vegan
cookbook, Fuss-Free Vegan is sure to please all palates!
I am not sure where to start with this amazing new cookbook, Fuss-Free Vegan by Sam Turnbull, the genius blogger behind It Doesn’t Taste Like Chicken. It unites meat lovers and vegans into one beautiful book filled with delicious comfort foods that we can all relate to! As a flexitarian, and being married to a lifelong vegetarian, this book shows you that even the meatiest dishes can be made 100% vegan. Sam shows you her secrets to staple ingredients for vegan cooking, for example, a healthy and hearty cheese substitute (known as life-changing mozzarella) that I cannot wait to try! From her carmelized onion pizza to her tofu bolognese, I was truly salivating over every page.
If you have been curious about vegan cooking or just wanting to get into a healthier lifestyle with plantbased meals, this vegan cookbook is for you! To check out Sam’s work (she does the recipe development and photos herself by the way) visit her website, https://itdoesnttastelikechicken.com.
And if you are ready to try out these fun recipes, visit her website here for the cookbook!
Want to spice up a holiday feast this year? These tasty curry roasted carrots will make an exotic side dish to any main entrée thanks to its addition of creamy yogurt dressing and pomegranate seeds! Don’t Forget the Sides! When it comes to […]
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Almost time for the holidays? Try a meatless main dish!
Bursting with seasonal cranberries and rosemary flavors, try
this Quinoa Mushroom Stuffed Acorn Squash at your next
Feed that Healthy Gut!
This stuffed acorn squash may be the main star in this recipe, but I want to talk about the chopped onions. These flavorful, edible bulbs are an excellent source of prebiotics. Nope, not probiotics, the trendy “good bacteria” making its way across yogurt labels and kimchi! Prebiotics, such as inulin, are non-digestible fibers (naturally found in food) that enhance the growth of probiotics. In other words, they “feed” the good bacteria. Other food sources of prebiotics? Bananas, artichokes, and even asparagus. These two gut health promoters interact together like peanut butter and jelly. For more on prebiotics and probiotics read this resourceful article by the Academy of Nutrition and Dietetics here.
More about this recipe…
This healthy Meatless Monday recipe is ready in under 40 minutes! To make your weeknight simpler, cook the quinoa ahead of time. Cooked quinoa can be stored in the refrigerator for up to three days.
Quinoa is a nutrient powerhouse thanks to its complete protein content; about one cup of cooked quinoa packs in 8 grams of protein. This grain is also an excellent gluten free option for those that are gluten sensitive or prefer gluten-free diets. If you are not on the quinoa bandwagon yet, brown rice, or other whole grains, can be a tasty alternative.
- 2 acorn squash (or other small squash for roasting), halved and seeds removed
- 1 tablespoon olive oil
- 8 ounces shiitake mushrooms, sliced
- 1 medium onion, finely chopped
- 1-2 tablespoons fresh rosemary, chopped
- 1/2 cup dried cranberries
- 1 1/2 cups quinoa, cooked
- Preheat oven to 400 degrees Farenheit.
- On a greased or foil-lined sheetpan, place squash cut side down on pan. Roast for 30 or until browning achieved.
- While the squash roasts, in a large skillet or pan, heat olive oil on medium high heat. Add the onions and mushrooms and cook for 5-7 minutes (until slightly both mushrooms and onions slightly browned).
- Stir in the rosemary and cook an additional 2-3 minutes. Turn off the heat.
- Transfer the onion mixture to a large mixing bowl. Combine the quinoa and cranberries. Stir well to combine. Set aside.
- Once the squash is soft (by piercing with a fork) remove from the oven and slowly scoop the onion and quinoa mixture into the squash, fill to the top.
- Optional: Return the stuffed squash to the oven to heat the stuffing for an additional 2 minutes.
- Turn off the oven. Serve with a side salad or other non-starchy vegetables for a delicious meal!