Samanta - The Complete Cast-Iron Cookbook: 100+ Recipes for your Cast-Iron Cookware
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- Book:The Complete Cast-Iron Cookbook: 100+ Recipes for your Cast-Iron Cookware
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1 cup all-purpose flour
cup unsweetened cocoa powder
1 teaspoon baking soda
teaspoon salt
2 tablespoons water
1 tablespoon dry egg replacer (such as Bob's Red Mill)
cup vegan butter, softened
cup white sugar
cup packed light brown sugar
1 teaspoon vanilla extract
1 (10 ounce) package vegan chocolate mini chips (such as Enjoy Life) cup creamy peanut butter
Step 1
Step 2
Whisk flour, cocoa, baking soda, and salt together in a medium bowl. Step 3
Combine water and egg replacer in a small bowl. Mix well and let sit until thickened,
about 1 minute.
Step 4
Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand
mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla.
Gradually mix in dry ingredients until combined. Fold in chocolate chips. Step 5
Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down
with your fingers to distribute evenly over the bottom of the skillet. Spread peanut
butter over the dough. Press remaining dough on top of the peanut butter; it's okay if
some peanut butter is poking through.
Bake in the preheated oven until top is firm to the touch and dry and edges have
started to pull away from the sides of the skillet, 35 to 40 minutes. Step 7
Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will
firm up as it cools.
Per Serving:
326.1 calories; protein 4.7g 9% DV; carbohydrates 41.6g 13% DV; fat 20.2g 31% DV; cholesterolmg; sodium 256.7mg 10% DV.
1 pound pork sausage
1 onion, finely chopped
1 green bell pepper, finely chopped
1 teaspoon crushed red pepper flakes
2 tablespoons garlic, minced
4 tablespoons unsalted butter
salt and pepper to taste
4 tablespoons all-purpose flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
2 cups milk, divided
2 cubes chicken bouillon
cup minced fresh parsley
Step 1
In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
Step 2
Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
Step 4
Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.
Nutrition Facts
Per Serving:
700.1 calories; protein 19.7g 39% DV; carbohydrates 20.3g 7% DV; fat 60.1g 93% DV;
cholesterol 117.8mg 39% DV; sodium 1389.3mg 56% DV.
1 serving cooking spray
1 cups all-purpose flour
1 cups white sugar
1 sticks unsalted butter, melted
1 large egg
1 teaspoon almond flavoring
1 pinch sea salt
Topping:
cup sliced almonds
2 tablespoons white sugar
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch cast iron skillet with aluminum foil with the ends hanging over. Spray lightly with cooking spray.
Step 2
Combine flour, sugar, butter, egg, almond flavoring, and salt in a bowl. Mix well. Pour batter into the prepared cast iron pan and smooth it level. Sprinkle top with almonds and sugar.
Bake in the preheated oven until lightly browned, about 40 minutes.
Step 4
Cool cake in the pan for 20 minutes. Carefully lift the cake out of the pan and cool completely on a rack, about 30 minutes more. Top cooled cake with a second rack and flip over. Carefully remove foil and flip onto a serving plate. Cut and serve.
Per Serving:
376.4 calories; protein 3.6g 7% DV; carbohydrates 52.5g 17% DV; fat 17.5g 27% DV; cholesterol 61.3mg 20% DV; sodium 45.8mg 2% DV.
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese
In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.
Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165, stirring occasionally.
4-1/2 ounce-weight: 517 calories, 25g fat (8g saturated fat), 112mg cholesterol, 790mg sodium, 28g carbohydrate (13g sugars, 6g fiber), 39g protein.
1/2 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2-1/2 teaspoons baking powder
1-3/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1-1/2 cups buttermilk
2/3 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter
3/4 cup finely chopped pecans
1/2 cup old-fashioned oats
6 cups thinly sliced peeled Gala or other sweet apples (about 6 medium) 18 caramels, unwrapped
1 tablespoon buttermilk
Optional toppings: Vanilla ice cream, whipped cream, additional chopped pecans and
7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, cinnamon, ginger and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased 12-in. cast-iron or other ovenproof skillet.
For topping, in a small bowl, mix brown sugar and flour; cut in butter until crumbly. Stir in pecans and oats; sprinkle over batter. Top with apples. Bake until apples are golden brown, 60-70 minutes. Cool in pan on a wire rack.
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