So, getting rid of my leavening for the Days of Unleavened Bread is generally a very easy thing. I get rid of my baking powder, baking soda, and yeast, and that’s pretty much all she wrote. But this year at the last minute I found a brand-new bag of self-rising flour hiding under a pile of dry goods.
Yes, I could have just thrown it away (it’s like $2), but that felt weird, so I looked up recipes that would use it in large quantities. I saw several crazy easy recipes for beer bread, and was instantly sold.
It’s beer, sugar, and self-rising flour. It literally doesn’t get easier than that. I added garlic, parsley, and cheddar because—duh.
Throw some melted butter on the top in the last few minutes of cooking, and you have a yeasty, cheesy, moist, dense treat.READ THE POST
Guys, I have been in a side dish rut. That’s a real thing.
Side dishes seem like So. Much. Work. I mean, I’ve already made a main dish and maybe a bread, and maybe a dessert. And now you want me to make something else entirely to go beside it?? Basically I always get overwhelmed and then make basic roasted veggies or shredded brussels sprouts and call it a day.
It has—rather embarrassingly—been over two years since I posted a true side dish on the site, excepting the kale and quinoa pilaf from a couple months ago. So I’m excited to bring this somewhat odd but delightful and super healthy side to you. I’d wanted to try it for a while but…well, I really haven’t been cooking much besides nachos. This was also my first time using turmeric, a spice used for millennia to combat inflammation and a variety of issues. And these veggies are crazy fast and easy, so as long as your oven is free it doesn’t add any stress or logistics to dinner at all.READ THE POST