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Sasha's Recipes

a countertop with cooking implements
Our kitchen is never this neat!
Our kitchen always has something happening, and while recipes from the family cookbook, or Epicurious, or Mark Bittman (we use his vegetarian book, but you might prefer the one with meat) might provide a starting point, at the end of the day they always end up slightly (or not-so-slightly) changed. Cooking at our house is more an art than a science, and often 'a pinch of this' or 'a dash of that' make up the majority of the process, rather than an addendum to the main.

Below are some recipes that we've managed to capture as they fly from the ether to end up on our dinner table. We hope you enjoy them as much as we do.

Sasha's Quick No Knead Bread Recipe

  1. In a large bowl, mix flour, salt, and sugar. Add yeast to warm water and let activate for 10 minutes, then add to flour mixture. Make sure to mix the water in thoroughly (check to see if there are flour deposits hiding underneath).
  2. Cover the bowl with a damp tea towel, then heat the oven to 400* for 1 minute then turn it off to create a "proofing drawer" (a warm place for your bread to rise). Put the bowl in the turned off oven and leave for 1 1/2 to 2 hours.
  3. Remove bowl from oven and turn bread out onto a floured surface (ideally a silicon baking mat, which is flexible). Dust bread with a little bit of flour and use a rubber spatula to shape it into a ball (don't worry about making it the perfect shape - it will all come together in the oven eventually). Try to place the ball seam side down, then dust with a little more flour and place a tea towel on top. You can let the dough rest like this for anywhere from 30 minutes to 2 hours, depending on your schedule.
  4. 30 minutes before you want to bake the bread, place a 5 quart dutch oven or similar ovensafe vessel with a lid into the oven and preheat it to 450F. After 30 minutes, carefully remove the dutch oven, take the tea towel off the bread and invert the silicon baking mat over the dutch oven. The bread may stick to the mat, but gravity will eventually win the day. Shake the dutch oven slightly to redistribute the bread, then put the lid back on and put it back in the oven. Bake with the lid on for 30 minutes, then remove the lid and bake for another 15 to 30 minutes. Lower the temperature if necessary to avoid burning the crust. Remove from oven and invert the dutch oven over a wire rack (or use tongs or a large and sturdy spatula to remove the bread from the dutch oven) and let cool for 15 minutes.

Sasha's Brandied Peaches Recipe

  1. Peel peaches (make cross with sharp knife, 10 secs in boiling water, add to ice water), cut into eighths
  2. Put water and sugar in saucepan and bring to boil
  3. Add peaches and cook covered for 5 mins
  4. Uncover and reduce liquid by about half
  5. Remove from heat, add Brandy

Mac and cheese

Set water to boil to cook pasta. While the water is heating, melt 2 tbsp butter. Add chopped onions and stir until translucent. Add 2 tbsp flour and stir until slightly brown. Add 2 cups milk and 1 tbsp mustard. Stir until smooth and beginning to thicken. Add a 12 oz package of frozen broccoli and stir. Add 1/2 cup shredded cheese and stir. Add salt and pepper to taste. When noodles are cooked, drain and add to the sauce. Put in an oven safe container and top with extra cheese and bread crumbs (optional). Bake in a 400* oven 15 minutes or until bubbly and browned on top.

Nachos

Drain a 15 oz can of black beans. In an oven safe skillet, heat 1 tbsp of oil and add chopped onions. Stir until translucent. Add 1 tbsp cumin powder and stir. Add black beans, 5 oz frozen corn, garlic powder, and ¼ cup Mrs. Renfro's green salsa (or any other salsa of your choice). Heat for 10 minutes. Add salt and pepper to taste. Add chopped cilantro and stir. Remove from heat and top with shredded cheese and jalapeños. Put in a 400* oven for 10 minutes. Serve with tortilla chips.

Breakfast potatoes

Heat 1-2 tbsp of oil on medium in a skillet with a lid. Add enough diced potatoes to create a single layer and cover. Leave them for 10-15 minutes, then use a spatula to turn them. They should be browned on one side. Leave covered for another 5 minutes, then stir and add diced onions, diced bell peppers, and rosemary. Cover for 5 minutes. Add a frozen veggie sausage and cover for four minutes, then flip the sausage and cut it into small pieces with the spatula and stir into the potatoes. Add salt and pepper to taste. Cook for another four minutes, then serve.

Stir fry

Cook rice. Meanwhile, heat 2 tbsp oil in a large skillet over medium heat. Add diced tofu (could probably replace with chicken) and leave to brown on one side. Flip with a spatula after around 10 minutes and allow to brown on another side. After about 5-10 minutes, add a little soy sauce and Sriracha. Stir to coat the tofu, then cook for another 5 minutes. Put cooked tofu in a bowl and set aside. Add a tbsp oil and heat. Add diced carrots, mushrooms, garlic, and ginger. Stir until mushrooms soften. Add frozen chopped broccoli and peas. Keep stirring. Add cooked rice and stir to combine. Add soy sauce to taste, stir in cooked tofu. If desired, make a space on the side of the pan and break an egg. Stir the egg to scramble it, then combine with the rest. Serve with Sriracha to taste.

Tortellini with spicy tomato sauce

Chop half an onion and three cloves of garlic. Heat 2 tbsp olive oil over medium heat in a deep skillet. Add onion and stir until translucent. Add garlic and red pepper flakes (about three shakes) and stir for a few minutes. Add one can diced tomatoes and one can crushed tomatoes. Stir and bring to a boil. Add salt and pepper to taste. Add frozen tortellini and put a lid on the pot. Lower the heat and cook, stirring occasionally, for 10 to 15 minutes. Optional: add chopped olives and capers at the last minute. Serve with parmesan if desired.

Saffron Rice with beans and broccoli

Follow directions on the rice package and put enough water in the pot to cook the rice. Add drained beans, frozen broccoli, and olive oil and bring to a boil. Add the contents of the rice package, stir, then reduce heat to low and cover. Cook for about 20 minutes, then stir in salt and pepper to taste.

Cream Biscuits

Stir flour, baking powder, salt, and sugar together in a large bowl. Add cream and mix well (be sure to get all the dry ingredients wet). Drop tablespoons of biscuit mixture onto baking trays (this recipe makes about 24 biscuits, so two trays). Bake at 400 degrees for 18-20 minutes or until golden.

Spinach or Kale Quiche

  • 10-12 oz spinach or kale (can be fresh or frozen; if frozen, thaw first and squeeze out the water)
  • 1/2 an onion
  • 2-3 cloves garlic
  • 1 tbsp olive oil
  • 15 oz cottage cheese
  • 2-3 eggs
  • 1/2 cup parmesan
    • Chop onion and garlic and saute until onion softens. Add spinach or kale and saute until wilted. Set aside. In a large bowl, combine cottage cheese, eggs, and ¼ cup of parmesan and mix well. Add salt and pepper. Grease a quiche pan and add a layer of parmesan to go under the quiche. After the spinach or kale cools, add to the egg mixture, then pour into the quiche pan. Bake at 350 degrees for 45 minutes or until baked through.

    Broccoli soup

    Chop onion and garlic and saute in a large pot until onion softens. Add chopped potatoes and curry powder and saute for another 10 minutes. Add frozen broccoli and cover with water (measuring the water as you go). Add enough bullion cubes to make the water broth and bring to a boil. Season with salt and pepper, and reduce heat and cover, stirring occasionally, for 20 minutes or until potatoes can be easily pierced with a fork. Blend in a blender or food processor or with an immersion blender.

    Please let us know if this has been helpful! If you loved the food tell everyone about it!