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Beer Bread

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| March 17, 2013 by thedrivencook | Breads, Vegetarian |

5 Comments

I’ve been making beer bread for years and I’m surprised I haven’t shared it on my blog yet! It is the simplest bread to make and almost impossible to mess up. The beer provides the yeast, so you don’t even have to worry about killing the yeast! This bread has a beautiful and crunchy golden top which makes it our favorite. Serve it up with a soup or a chili to dip it into!

There are tons of variations of beer bread out there. I’ve tried many- with cheese, herbs, with wheat flour and oats…but I can tell you that for once, the original is our favorite.

Ingredients:
-3 Cups All-Purpose Flour (sifted)*
-3 teaspoons Baking Powder
-1 teaspoon Salt
-1/4 Cup Sugar
-1/4 Cup Melted Butter
-1 Can or Bottle of Beer (12 ounces)

*Please be sure to measure your flour by scooping it into the measuring cup and leveling off. Otherwise, if you pack the flour in my scooping it up with the measuring cup, you will end up with some pretty dry bread.

Preheat oven to 375F. Place flour, baking powder, salt, and sugar in a bowl. Mix together.

Open and pour beer into the flour mixture.

Mix together, but do not over mix. Mix until just incorporated. Lumps are ok!

Spoon into a greased bread pan. Melt butter and pour on top.

Bake for 50-60 minutes. Allow to cool for five minutes before taking out of pan and slicing.

Enjoy!

Shepherd’s Pie

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| March 15, 2013 by thedrivencook | Dinner |

5 Comments

Sunday is St. Patrick’s day, which means many will be eating some traditional dishes. Corned beef is a popular dish, but I find that most either love it or hate it. I haven’t found a person who disliked Shepherd’s Pie, so I figured it would be a good recipe to share.

I made mine with ground lamb, but if you prefer ground beef, you can use that instead. Since shepherds raise sheep, not cows, it’s called Cottage Pie instead! (Although I’m not sure why, since I have no idea what cottages have to do with cows, anyways.)

I’m not Irish in any way, so I can’t be claiming this is an authentic recipe. But it has lamb and potatoes, so it must be safe say that it’s close!

Ingredients:
-1 1/2 lbs. Ground Lamb
-1 Onion, chopped
-1 Cup Carrots, peeled and sliced
-1/2 Cup Frozen Peas
-1/2 Cup Beef Broth (or Vegetable Broth)
-3 Large Potatoes
-1 Stick Butter
-1 teaspoon Worcestershire sauce
-Salt and Pepper

Boil a large pot of water, salted. Peel and cut potatoes into small pieces and cook until tender, 15-20 minutes.

While the potatoes are cooking, melt 4 Tablespoons butter in a pan on medium heat. Add chopped onions and carrots and sauté until tender, about 10 minutes.

Add the ground lamb and break up with the spatula.

Add Worcestershire sauce, salt and pepper, and cook until no longer pink. Add the beef broth and reduce heat to low. Cook for about ten minutes on low heat and add any additional broth to keep it moist.

Add peas and cook for a minute or two, until no longer frozen.

Pour into an 8×8 casserole dish.

Now, make your mashed potatoes. Mash them in a large bowl with remaining butter (4 Tablespoons) and salt and pepper. Preheat oven to 400F.

Scoop on top of the lamb mixture and use a fork to fluff it up.

I like potatoes. A lot.

Cook in your oven, preheated at 400F, until potatoes are starting to brown.

Serve hot out of the oven. Scoop onto plates with a large serving spoon and enjoy!

Pumpkin Cranberry Dog Treats

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| March 11, 2013 by thedrivencook | Uncategorized, Vegetarian |

4 Comments

Pumpkin is good for dogs and helps soothe upset tummies. They also love the natural sweetness and will gobble it up in no time. These are so easy to make, with everything in my pantry! Give these a try for your special pup.

I’ve been looking for good dog treats to have published in a dog treat cookbook (by Working Dobermans of Kentucky.) I’m not a fan of so many recipes out there because they have things in them that dogs shouldn’t eat, like sugar or flour. Wheat flour is a better alternative, but like anything that is a treat- it should be used for that purpose, as a special treat! Most dog foods do have grains in them, so don’t let that make you nervous. But for those on a no-wheat or grain-free diet, you should check out my Sweet Potato Chews for Dogs recipe as a great alternative. (It is the most popular recipe on my site!)

Makes about 2 dozen treats (will vary based on shapes.)

Ingredients:
-1/2 Cup Canned Pumpkin (not pumpkin pie filling!)
-2 Eggs
-2 1/2 Cups Wheat Flour
-1-4 Tablespoons Water
-Dried Cranberries, for garnish, optional

Preheat oven to 350F. Mix canned pumpkin, eggs, and wheat flour together in a large bowl. The dough will be slightly dry, so add a small amount of water until it is easy to form (but not sticky.) Sprinkle a generous amount of wheat flour onto your work surface so dough doesn’t stick. Roll out into about 1/2 inch thickness and use cookie cutters to cut into shapes. (If you don’t have any cookie cutters you could use a glass for round treats.) Bake for 10 minutes. Remove pan and carefully flip over each treat. Bake for another 10 minutes. Let cool on a wire rack. Store in a sealed container for up to a week.

Brooklyn approves!

Cranberry White Chocolate Oatmeal Cookies

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| March 9, 2013 by thedrivencook | Desserts, Vegetarian |

2 Comments

In the winter, I crave a hearty, filling cookie. This doesn’t mean it isn’t delicious though! These cookies are packed with oats, cranberries, and white chocolate. They are soft and fluffy for an oatmeal cookie, and stay that way for a few days!

Give these cookies a try. You can always change up what you put in them: chocolate, raisins, dried cherries, walnuts, toasted pecans, etc.

Ingredients:
-1 1/4 Cup All Purpose Flour
-1/2 teaspoon Baking Powder
-1/2 teaspoon Baking Soda
-1/2 Cup Brown Sugar
-1/2 Cup Sugar
-1/2 Cup Unsalted Butter, softened
-1 Large Egg
-1/2 teaspoon Vanilla Extract
-1 1/4 Cup Old Fashioned Oats
-3/4 Cup Dried Cranberries
-3/4 Cup White Chocolate Chips

In a medium bowl, mix together flour, baking powder, and baking soda. In a separate large bowl, beat together the butter and sugars until light and fluffy. Add egg and vanilla, mix more. Slowly add the dry ingredients while mixing. Mix until it is all just incorporated. By hand, stir in oats, cranberries, and white chocolate.

Refrigerate dough for 30 minutes. Preheat oven to 375F. Line a baking sheet with parchment paper. Roll cookies into balls with about a Tablespoon worth of dough. Place on the cookie sheet and bake for about 10 minutes. Do not over bake or they’ll get dry, so keep a close eye on them! Let cookies cool on the pan for 2 minutes and then transfer to a rack to cool further.

Peanut Butter Chocolate Brownies

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| March 3, 2013 by thedrivencook | Desserts, Vegetarian |

4 Comments

Peanut butter and chocolate are a match made in food heaven. I was craving both one evening and decided to whip up these bad boys. While eating, I couldn’t decide which was my favorite- a bite of the peanut butter side or a bite of the chocolate side. Both are so good, and when put together, makes a fantastic brownie! While most combo brownies are swirled, I decided to keep this one a little more separate so I could enjoy both the flavors separately. Feel free to swirl the peanut butter in with the chocolate, or alternate them for a yin-yang pattern like mine!

Ingredients:

-2/3 Cup Sugar
-1/3 Cup Brown Sugar
-1/2 Cup Butter, softened
-2 Tablespoons Milk
-2 Large Eggs
-3/4 Cup All-Purpose Flour
-1/2 teaspoon Baking Powder
-1/3 Cup Peanut Butter
-1/3 Cup Cocoa
-1/4 Cup Chocolate Chips (semi sweet)

Preheat oven to 350F. Lightly grease an 8×8 baking pan. In a large bowl, beat together sugars and butter until fluffy. Add milk and eggs, mix again. Stir in flour and baking powder. Divide batter in half, about one cup of batter in each bowl. Stir peanut butter into one bowl of batter and cocoa and chocolate chips into the other. Spoon batter into the pan, taking scoops of each one and putting in like a checker pattern. Lightly swirl with a butter knife, if wanting a swirl. Bake 30-35 minutes, until a toothpick comes out clean.

Lime-in-the-Coconut Macaroons

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| February 26, 2013 by thedrivencook | Desserts, Vegetarian |

8 Comments

I love coconut and love macaroons. I didn’t know how incredibly easy these were to make until I saw this recipe in Bon Appetit magazine. How can you beat a tasty dessert recipe with only four ingredients? The lime zest is a great addition to a coconut macaroon and adds a hint of the tropics to these dreary winter days.

My mom got me a subscription to Bon Appetit a couple years ago for my birthday and I’ve been reading ever since. It’s nice because when one of us makes something out of it, we send a picture to the other with our own little review. Family foodies!

Adapted from Bon Appetit. Makes about two dozen.

Ingredients:
-2 Large Egg Whites
-2 teaspoons Freshly Grated Lime Zest
-1/4 teaspoon Salt
-14 ounces Sweetened Shredded Coconut

Preheat oven to 325F. Line two baking sheets with parchment paper. Put the oven racks in the upper and lower third of the oven. Whisk egg whites in large bowl until frothy. Add lime zest and salt, whisk again. Roll together ping-pong sized balls and place on the baking sheets. Rotate pans halfway through cooking time, totaling 18-22 minutes. Allow to cool before removing from baking sheets. Store in a sealed container.

Blood Orange Margaritas

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| February 17, 2013 by thedrivencook | Drinks, Vegetarian |

3 Comments

Blood oranges are in season! If you haven’t had a blood orange, now is a good time to pick some up and give them a try. They should be available through March at most grocery stores or health food stores such as Whole Foods. Blood oranges are great on salads, in drinks, in baked goods, etc. Under the rind is a bright crimson red fruit. They add a refreshing color to dishes during these dull winter months.

My favorite way to use blood oranges are in margaritas. The oranges add an impressive color and are deliciously sweet in this drink.

Ingredients:
-2 Blood Oranges
-Ice
-2 Ounces Tequila
-1 1/2 Ounce Fresh Lime Juice
-1 Ounce Triple Sec
-1 teaspoon Agave Nectar
-Citrus Wedges, for garnish

First, peel and segment the blood oranges. Puree them in a food processor or blender until smooth. Add ice and puree again until smooth. Add tequila, lime juice, triple sec and agave nectar, and puree quickly. Pour into glass and serve cold. Enjoy!

Soft Pretzel Dog Treats

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| February 13, 2013 by thedrivencook | Vegetarian |

4 Comments

Soft pretzels are a delicious treat, so why not make them for your dog? This recipe is easy, and I had all of the ingredients on hand. Not to mention, these pretzels are absolutely adorable. Your dog will love you for making these! They would also make a super cute gift for any dog lover.

Makes about two dozen pretzels.

Ingredients:

-2 1/2 Cups Whole Wheat Flour
-1/4 cup Grated Parmesan cheese
-1 teaspoon Baking Powder
-1 Cup Chicken Stock (or water)
-2 Tablespoons Olive Oil
-Pinch of Garlic Powder
-Sesame Seeds, for sprinkling (optional)
-1 Egg, beaten, for egg wash (optional)

In a large bowl, combine flour, Parmesan cheese and baking powder. Add the chicken stock and oil and stir until the dough starts to form and get shaggy. Preheat oven to 350°F. Let rest for about 15 minutes until easier to form.

Take pieces of dough about the size of a ping pong ball, roll into thin ropes and shape the ropes into pretzels. If it gets hard to form or dry, add a teaspoon of water at a time. If you want your pretzels to have a glossy appearance, brush on a little egg wash and then sprinkle with sesame seeds.

Bake for about 15-20 minutes, until firm. Store in a tightly sealed container.

Spicy Grilled Asian Flank Steak

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| February 11, 2013 by thedrivencook | Beef, Dinner |

2 Comments

I’m all about trying different cuts of meats to see how tasty I can make them. Flank steak isn’t necessarily known for being incredible, but with the right tricks, it can be super tender and have melt-in-your-mouth flavor. First, marinating this cut is essential. Second, a good hot grill and quick grilling time. Lastly, cutting against the grain will yield to the most tender bites. Now you know enough to go out in the world and be dangerous with flank steak.

This steak is spicy-sweet ,with a great Asian-inspired flavor. Try it with steamed rice and veggies!

Ingredients:
-1 Flank Steak, 1.5-2lbs
-1/2 Cup White Wine
-2 Tablespoons Low-Sodium Soy Sauce
-3 Tablespoons Hoisin Sauce
-1-2 teaspoons Sriacha Sauce (more if you like hotter)
-1/4 Cup Sesame Oil
-1/2 Cup Olive Oil
-Black Pepper to taste
-Kosher Salt to taste

Stir together wine, soy sauce, hoisin sauce, sriacha, oils, and pepper. Cut shallow scores in the steak so the marinade can work its way in. Place the steak in a shallow covered dish or ziplock bag and place in the fridge for 4-12 hours.

Remove the steak from the marinade and blot dry. I highly suggest putting the marinade in a small saucepan and bringing it to a boil and reducing, it is great over steamed rice

Heat the grill to high heat and wait until preheated. Season your flank steak with black pepper and kosher salt. Allow to cook about 4 minutes per side for medium rare. Remove from heat when steak is done and allow to rest for five minutes before cutting.

Cut the steak against the grain in thin strips. Serve while hot, with rice and vegetables.

Nanaimo Bars

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| February 10, 2013 by thedrivencook | Desserts, Vegetarian |

3 Comments

I had never heard of Nanaimo bars until my Canadian friend brought them to Thanksgiving a couple of years ago. Ever since, I’ve been craving them. I don’t know what took me so long to make them, because they are an easy no-bake dessert that takes around thirty minutes to whip up! They look complicated since they have three layers, but they’re far easier than they look. I also like that it doesn’t involve any out-of-a-box-mix (pinterest fads, I’m glarin’ at you!)

If you can’t find custard powder, I have seen others substitute it out for vanilla pudding mix. I found some Bird’s Custard Powder available on Amazon. I figured I may as well go the authentic route!

Ingredients:

For the bottom layer:
-1/2 Cup Unsalted Butter
-1/4 Cup Sugar
-5 Tablespoons Cocoa Powder (unsweetened)
-1 Large Egg
-1 3/4 Cups Graham Cracker Crumbs
-1 Cup Shredded Coconut (sweetened)

For the middle layer:
-1/2 Cup Unsalted Butter, softened
-3 Tablespoons Milk
-2 Tablespoons Custard Powder
-2 Cups Powdered Sugar
-Optional: 2 Drops Red Food Coloring

For the top layer:
-8 Squares Baking Chocolate, semisweet
-4 Tablespoons Unsalted Butter

For the bottom layer: In a microwave safe bowl, add butter, sugar, and cocoa powder. Microwave for about a minute and a half, depending on microwave. Take out and stir every 30 seconds. Stir in the beaten egg. (The mixture should still be very warm but not hot enough to scramble the egg, it will cook it just enough.) Pour into a medium sized bowl and add graham cracker crumbs and shredded coconut. Mix well. Press into the bottom of an 8×8 inch pan. Set aside.

For the middle layer: Beat together 1/2 cup butter, milk, and custard powder until creamed together. If you want a pink tint to the custard, add two drops of red food coloring. Mix in the powdered sugar until smooth. Spread over the bottom layer in the pan. Chill in the fridge for about 15 minutes to set.

For the top layer: While the middle layer is chilling, prepare the top layer. Melt the semisweet chocolate and 2 teaspoons butter together in the microwave. Spread over the chilled bars with the bottom of a spoon. Let the chocolate set before cutting into shapes or squares.

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