NO-KNEAD SUN-DRIED TOMATO GARLIC BASIL BREAD
An easy tasty bread made with no kneading. Just beat with a wooden spoon. Eat warm out of the oven or enjoy toasted with butter or in a hearty sandwich.
Provided by SPICYGIRL
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 4h20m
Yield 6
Number Of Ingredients 10
Steps:
- Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
- Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
- Dust a baking sheet with cornmeal.
- Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until loaf is golden brown, about 30 minutes.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 52.7 g, Fat 3.1 g, Fiber 2.9 g, Protein 7.9 g, SaturatedFat 0.4 g, Sodium 679.7 mg, Sugar 1.9 g
SUN-DRIED TOMATO AND ROASTED GARLIC SKILLET BREAKFAST
Ready, Set, Cook! Special Edition Contest Entry: A hearty, one-pan breakfast dish featuring Simply Potatoes Shredded Hashbrowns. Hashbrowns, bacon and eggs are dressed up with fresh herbs, sun-dried tomatoes and roasted garlic in this satisfying skillet breakfast.
Provided by Tinkerbell
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In large (12-inch) skillet, over medium heat, fry chopped bacon just until crisp. Remove bacon to paper towels and set aside. Drain all but 1 Tablespoon of the grease.
- Add one Tablespoon of the oil to the skillet, heat over medium heat, and then add the Simply Potatoes Shredded Hashbrowns. Spread the potatoes in an even layer, over the bottom of the pan, and use a spatula to lightly press down.
- Cook 6-7 minutes, or until golden brown on the bottom.
- Drizzle the top of the potatoes with the remaining 1 Tablespoon of oil and use the spatula to turn over the potatoes in about 6 sections. Cook for an additional 6 minutes, or until the potatoes have turned golden brown on the bottom.
- Gently stir the potatoes and add the roasted garlic, red bell pepper, onion and sun-dried tomatoes to the pan. Cook and stir until the peppers and onions are softened and the potatoes have reached 165° for 2 minutes.
- Pour the beaten eggs over the potato mixture, sprinkle with the oregano, basil, salt and pepper, and then stir gently to combine.
- Allow to cook without stirring for 2-3 minutes.
- Use spatula to section and gently turn over mixture. Continue to cook until the egg is no longer wet and has cooked through, about 2-3 minutes.
- Serve alone or with sour cream and salsa.
Nutrition Facts : Calories 227.9, Fat 17.7, SaturatedFat 4.5, Cholesterol 284.4, Sodium 237.8, Carbohydrate 5.8, Fiber 1.2, Sugar 3.1, Protein 11.3
CREAMY SUN-DRIED TOMATO,ROASTED RED PEPPER AND ARTICHOKE PASTA
My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!
Provided by Malriah
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook Bowties according to package directions.
- Reserve 1 cup of the cooking water.
- Heat oil in a large pan.
- Add garlic and onion, cook until translucent.
- Add tomatoes and roasted peppers.
- Cook for 3 minutes; stir in red pepper flakes.
- Add artichoke hearts and cook for 3 minutes.
- Add whipping cream and asiago cheese.
- Allow to simmer until it starts to thicken.
- Stir in basil and green onion.
- Season with salt and pepper if desired.
- Toss with bowties.
- Add 1 cup reserved pasta water to make it saucier.
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