Category: Bread

Red Pepper Onion Kale Polenta: Recipes at My Table

Red Pepper Onion Kale Polenta

Red Pepper Onion Kale Polenta

Just like pasta, polenta is a staple for many regions of Italy. Red Pepper Onion Kale Polenta is fast to prepare and hardy, this dish was one of the “Cucina Povera”.  My nonna made a soft version of this dish; it was creamy and thick.  She placed cooked vegetables and sauce over it.  The levels of flavours made the dish a little treasure hunt.  As your spoon dipped into the bowl, there were little pockets of surprises everywhere.

She also cooled the polenta and then heated it by frying it in a pan.  This gave the polenta a golden crust.  Those simple dishes are the ones I often return to for comfort and a bit of nostalgia.  Today, this dish is a side, but I made enough for it to be a main.

Red Pepper Onion Kale Polenta is a favourite at my house.  John and I enjoy it as a side with fish and chicken.  I also like to serve it as an appetizer with a dollop of pesto or tomato sauce.  Be as creative as you want.  You can also place a grilled shrimp over the polenta as an appetizer.  The possibilities are as vast as your imagination. Once cooled, the squares freeze easily.

For a softer Polenta recipe see:  https://recipesatmytable.com/agrodolce-tomato-basil-turkey-meatballs/

Onions and peppers caramelize in the pan.

I love using this frozen Kale.

Buy some really good olive oil and treat yourself.  I use olive oil instead of butter in my polenta.

The olive oil and the parmesan give this polenta a kicked up taste.

Then the vegetables go in and I have to work quickly.

I want these thin today; and so, I use a 9 X 13 pan.  If you want them thicker, use a 9 X 9.

After they cool, I cut them and throw them into a pan with a little olive oil.

Look at this golden colour.

Red Pepper Onion Kale Polenta: Recipes at My Table

Red Pepper Onion Kale Polenta: Recipes at My Table
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Red Pepper Onion Kale Polenta

This dish can serve as a side or a main.  

Course Side Dish
Cuisine Home Cooking in Canada, Italian
Keyword Red Pepper Onion Polenta
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Author Renata Solski

Ingredients

The Polenta

  • 1 cup polenta fine grain one
  • 2 cups water
  • 1/2 tsp salt
  • 1 cup milk any % will do
  • 2 tbsp olive oil
  • 1/4 cup grated Parmesan

The Vegetables

  • 1 large onion diced
  • 1/2 large red pepper diced
  • 3/4 cup Kale chopped fresh or frozen
  • 1 tbsp canola oil
  • 1 tsp Italian seasoning
  • salt and pepper

Instructions

The Polenta

  1. Place the water, milk and salt in a medium pot and bring it to a boil.

    Slowly add the polenta and whisk it over medium heat until it thickens.

    Take it off the heat and add the olive oil and parmesan cheese.

    Add the cooked vegetables and mix.

    Work quickly here.

    Place it in a 9 x 13 dish and spread.  This will give you thin slices.

    OR

    Place in a 9 X 9 square pan for thicker slices.

    Cool it down at least one hour before cutting.

    This can be frozen and taken out as appetizers.

The Vegetables

  1. Place the oil in a frying pan and heat.

    Add onions, peppers and spices.  

    When the onions caramelize add the kale.

    Cook until kale softens.

To fry the Polenta

  1. Cut into slices.

    Drizzle a little olive oil in a pan.

    Place slices of polenta in a pan turning after a few minutes.  

    Serve warm as a side or appetizer.

    May be topped with a dollop of pesto or red sauce.

Recipe Notes

If you want a softer polenta, add an extra cup of water or milk.  

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Quick Banana Coffee Bread: Recipes at My Table

Quick Banana Coffee Bread

Quick Banana Coffee Bread

Anything flavoured with chocolate and coffee is a hit at my place. Quick Banana Coffee Bread meets all the criteria for pleasing every one.  I add chocolate chips and walnuts for texture and to top it off I sometimes make a light glaze with more coffee and icing sugar.  This is a great one to take to the office or for afternoon tea.

Growing up we always had bananas and lots of them.  My mom is the queen of cakes and she makes the best banana cake.  It is a mile high and full of chocolate chunks.  We will have to make it with her one day and get that recipe.  I hope she likes this one that I made.

We eat a lot of bananas at our house;  I think it is John’s favourite fruit after apples.  Bananas are good for you; there has been some controversy over their effect on retaining fat.  They have a lot of fibre and aid weight loss, but are not good for low carb diets.  They do have a high sugar content, and for that reason you may feel sluggish after eating on.  Some dieticians believe that they should not be eaten on an empty stomach.  For more information:  https://www.healthline.com/nutrition/bananas-good-or-bad#section3

Beautiful colour of brown sugar and bananas.

QUICK BANANA COFFEE BREAD: Recipes at My Table

The yogurt meets the sugar.

                                     Walnuts and chocolate chips added to the flour.

Make a well in the flour and add in the liquids.

Don’t over-mix!!

Add in the warm coffee.

Place in a greased loaf pan.

QUICK BANANA COFFEE BREAD: Recipes at My Table

Of course I peek into the oven.

QUICK BANANA COFFEE BREAD: Recipes at My Table

My little trick of checking with a piece of spaghetti.

Out of the oven to cool.

I glaze it with chocolate.

On a pretty platter with strawberries.

Quick Banana Coffee Bread: Recipes at My Table

The glaze shines.

Quick Banana Coffee Bread: Recipes at My Table

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Quick Banana Coffee Bread: Recipes at My Table
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QUICK BANANA COFFEE BREAD

A great way to fix your cravings for coffee and bananas.  

Course Dessert, Snack
Cuisine Home Cooking in Canada, Italian
Keyword QUICK BANANA COFFEE BREAD
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Author Renata Solski

Ingredients

The Bread

  • 2 ripe bananas
  • 1/2 cup brown sugar
  • 1 cup yogurt
  • 1/2 tsp cinnamon
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp canola oil
  • 2 cups all purpose flour
  • 1/2 cup chopped walnuts
  • 1/2 cup chocolate chips
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp instant coffee
  • 1/3 cup warm water

The Glaze

  • 1/4 cup chocolate chips melted
  • 3 tbsp warm water
  • 1 tbsp Baileys
  • 3/4 cup icing sugar

Instructions

The Bread

  1. In a medium bowl mash the bananas.

    Add brown sugar, yogurt, and cinnamon.  

    Beat well.

    In another small bowl mix the egg with the vanilla extract and the oil.

    In a large bowl place the flour, walnuts, chocolate chips, baking soda, baking powder, and salt.  Stir and make a well in the middle.

    Place the yogurt mixture into the well and then pour the egg mixture over it.

    Stir everything until incorporated.  Don't over-stir.

    Dissolve the coffee crystals in the warm water and pour over the dough.

    Stir and place dough into a prepared greased loaf pan.

    Place in a 375 F oven for 40 to 50 minutes.

    Cool and then glaze.

    Serve with your favourite fresh fruit.  

The Glaze

  1. Melt the chocolate chips in the microwave.  I used two 30 second intervals.  Stir in between.

    Add the warm water and Baileys into the chocolate and whisk.

    Add the icing sugar and pour over the loaf.

    See the glaze video. 

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Pesto Cheese Braid Recipes at My Table

Pesto Cheese Braid

Pesto Cheese Braid

Pesto Cheese Braid brings the warmth of fresh made bread to your home anytime of the year.  The ingredients are simple, but the flavours are big.  Serve this bread as an appetizer or a side to soups and pasta dishes.

Growing up with my nonna was an amazing adventure.  She was a very resourceful woman who could use bread dough in a 1000 ways.  The bread we made together was labour intensive; it included making the dough rise twice.  I loved making it with her, but as I got older I didn’t have the time to bake from scratch when my children were small.

Pesto Cheese Braid uses my forgiving and easy dough that I use for pizza and many things.  The dough comes together in a food processor and I wrap it in plastic wrap for 10 minutes and then I let it sit another ten minutes when I make the braid.

The dry ingredients go into the blender.

The yeast bubbles and we know it is ready.

This dough is soft and pliable.

After a little kneading it forms a smooth round ball.

Wrapped in plastic and with a little oil, the dough sits for 10 minutes.

Divide the dough into three equal parts.

The cheese and pesto for the filling.

Stretch out the dough and then roll it out a bit.

I put the pesto down the centre.

The cheese follows. Then we pinch and fold the rectangles.

Now it’s time to braid.

All ready for the oven.

Pesto Cheese Braid Recipes at My Table
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Pesto Cheese Braid

Pesto Cheese Braid brings the warmth of homemade bread to your table any time of the year. 

Course Side Dish
Cuisine Home Cooking in Canada, Italian
Keyword Pesto Cheese Braid
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Author Renata Solski

Ingredients

The dough

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1 1/2 cups warm water
  • 1 tbsp quick rise yeast
  • 1 tbsp sugar
  • 1/2 tsp fennel seeds extra for sprinkling
  • 1/2 tsp dried basil

The filling

  • 2 tbsp pesto extra for brushing
  • 2 tsp olive oil divide in two
  • 1 cup shredded 4 cheese Italiano
  • 1/4 cup Parmesan or Roman cheese

Instructions

The Dough

  1. In a measuring cup put in the warm water, yeast, sugar and stir.  Set aside.

    Put flour,salt, fennel seeds and dried basil in a food processor.  Pulse.

    As soon as the yeast bubbles add it to the dry mixture and pulse on high until the dough comes away from the blade and forms a ball.

    Put dough onto a lightly floured surface and knead a few times.

    Place dough into an oiled bowl and cover with plastic wrap.

    Set aside for 10 minutes.

The filling

  1. Mix the shredded cheese and the parmesan in one bowl.

    In another bowl add the pesto and 1 tbsp of olive oil and stir. 

The Assembly

  1. After 10 minutes the dough will have puffed a bit.

    Put it onto a flour surfaced and cut into 3 equal pieces.

    Stretch each piece as far as you can with your hands to form long rectangles.

    Use the rolling pin now to roll out.

    They should be as long as the length of a large cookie sheet.

    Place some pesto down the centre of each strip.

    Divide the cheese equally onto the dough strips.

    Pinch each strip together and then braid. 

    Brush each braid with some olive oil and add pesto if you like.  You can also sprinkle on some extra fennel seeds.  

    Place on parchment paper and put into a 375 F oven for 25 to 30 minute. 

Recipe Notes

If you decide to brush this braid with pesto and fennel, use 1/2 a tsp each of pesto and fennel.

Mix the pesto with 1 tbsp of olive oil and brush onto the braid and then sprinkle with the fennel seeds. 

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Italian Pizza Dogs Recipes at My Table

Italian Barbecued Pizza Dogs

Italian Barbecued Pizza Dogs

Italian Barbecued Pizza Dogs is an easy way to bring sausage pizza to the table in the summer.  Italians eat a lot of sausages and pizza and this is the ultimate dish if you like both.

I was about ten years old before I ate a hot dog and that was at the grocery counter while my parents shopped.  Then they started to buy hot dogs, but weren’t sure of how to cook them.  At the grocery store they were on a grill.  My husband’s grandmother was Hungarian and she boiled them until they busted.  As immigrants we tried new foods and I always laugh at the way we tried to cook them.

My Italian Barbecued Pizza dogs start with sausages on the grill and then I have a pizza dough that I use strictly for grilling.  It fluffs up and is easily made in the food processor.  You don’t have to wait for the dough to rise, because there is no yeast in this and it actually makes a bun around the sausage.

For that perfect barbecued sausage I have included a good video. Rodney Bowers is a regular on the Marilyn Denis Show.  I like him because he is down to earth and honest.  His recipes are easy to follow and he gives good advice.

If you like these you can make an easier appetizer version.  Recipe right here on this website: https://recipesatmytable.com/spicy-sausage-bites/

This is the easiest dough to make and cooks up easily on the barbecue.  Everything goes into a food processor.

This dough isn’t sticky; it is pliable and smooth.  Knead it a few times and divide it into four pieces.

It stretches easily, but will be resilient when it meets the sausage.

The sausage grilled and ready.

Slice the sausage down the length without cutting through. Stuff it with the cheese.

Italian Pizza Dogs Recipes at My Table

Now pinch the dough together to form a bun around the sausage.

Put on a Pizza Pan and back into the barbecue they go.  I had the burners on low; it was between 350 F and 400F.

Cooked and plated.

Italian Pizza Dogs Recipes at My Table

The First Bite

Italian Pizza Dogs Recipes at My Table

Italian Pizza Dogs Recipes at My Table
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Italian Pizza Dogs Recipes at My Table

Cooked with ease on the barbecue, these dogs do bite. 

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Italian Pizza Dogs Recipes at My Table
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Renata Solski

Ingredients

The dough

  • 2 cups flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1 cup plain yogurt

The Sausages

  • 4 Italian Sausages one per person
  • 1 cup shredded 4 Italian Cheese Blend
  • 1 cup marinara sauce https://recipesatmytable.com/marinara-sauce-passata-making/

Instructions

The dough

  1. Place all the dry ingredients in a food processor and pulse.

    Put in the yogurt and sour cream and spin on high until the dough moves away from the sides.

    Turn onto the counter and knead for a few seconds.  The dough is pliable and you can easily roll and mold into a ball.  

    Let the dough rest while you barbecue the sausage.

    Divide into four.

The Sausage

  1. Barbecue your sausage on medium/low.  

    You want heat, but you don't want to burn your sausage.  

    Don't poke them or you release all the juices and don't pre-boil them.  

    This is an excellent video with the same advice:

    https://www.youtube.com/watch?v=Mo455T-66UM

The Assembly

  1. When the sausages are barbecued, let them sit for a few minutes.

    Meanwhile take each of those dough ball and press it flat.  

    I used a small rolling pin to stretch it.  This dough is very easy to work with.

    Lightly brush a pizza pan with canola oil.  I like the pizza discs with holes.

    Place one sausage per pizza disc.

    Slice each sausage lengthwise and stuff 1/4 cup of grated cheese into each.

    Pinch the edges of the dough and pinch and then tuck around the ends.

    Place on a 300F -350F bbq.

    Turn after 15 minutes.

    These Italian Dogs should be golden brown.  



 

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