Half Baked Harvest Super Simple: More Than 125 Recipes for Instant, Overnight, Meal-Prepped, and Easy Comfort Foods: A Cookbook

EVERYDAY BREAD DOUGH

<10

SERVES: 8

Prep Time: 10 minutes

Resting Time: 1 hour

Total Time: 1 hour 10 minutes

This bread dough is going to save your life. I use it as a base for many recipes, both sweet and savory. It’s soft, fluffy, and just a little bit buttery. The best part? The recipe is beyond simple. I may even go so far as to call it foolproof. Instant yeast is my secret weapon, as it eliminates an extra hour or two from the rising time. You’ll see this dough pop up multiple times throughout the chapters of this book, but mostly in the breakfast chapter. Undeniably, I love a sweet pastry breakfast—my overnight cinnamon roll bread (see this page) is a perennial favorite. You can store the dough, wrapped in plastic wrap, in the fridge for up to 3 days or in the freezer for up to 3 months. Just thaw the frozen dough overnight in the fridge and use as directed.

BASIC

1 cup warm whole milk

1 packet instant dry yeast

1 tablespoon honey

2 large eggs, beaten

4 tablespoons salted butter, melted

3½ to 4 cups all-purpose flour (see Note)

½ teaspoon kosher salt

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, yeast, honey, eggs, butter, 3½ cups of flour, and the salt. Beat until the flour is completely incorporated, 4 to 5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.

2. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.

3. At this point, the dough can be used as directed within any recipe of your choice.

WHOLE-WHEAT

1 cup warm whole milk

1 packet instant dry yeast

1 tablespoon honey

2 large eggs, beaten

4 tablespoons salted butter, melted

1½ cups white flour, plus more as needed

2 cups whole-wheat pastry flour

½ teaspoon kosher salt

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the milk, yeast, honey, eggs, butter, both flours, and salt. Beat until the flour is completely incorporated, 4 to 5 minutes. If the dough seems sticky, add more white flour 1 tablespoon at a time.

2. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, about 1 hour.

3. At this point, the dough can be used as directed within any recipe of your choice.

To measure flour properly, fluff the flour in its bag or container with your measuring cup and sprinkle it into a dry bowl. Then scoop the flour back up with the measuring cup and level off the excess with a straightedge.

EVERYDAY PANCAKE MIX

<10

MAKES: ABOUT 7 CUPS PANCAKE MIX

Prep Time: 10 minutes

Total Time: 10 minutes

In our house, pancakes are one of our most loved breakfast foods. We make them all the time, and it’s so nice to have the dry mix already combined and ready to go on a sleepy Sunday morning. I promise you, it’s better than the boxed stuff. Just add a little melted butter, a splash of milk, some eggs, and maybe a touch of vanilla, and you’ll have a yummy batter in five minutes. It’s the base for the pumpkin butter pancakes (see this page). You can use it for waffles, too!

4 cups whole-wheat pastry flour or white whole-wheat flour

3 cups all-purpose flour

3 tablespoons baking powder

1 tablespoon baking soda

1 tablespoon kosher salt

1 teaspoon ground cinnamon

In a large bowl, whisk together both flours, the baking powder, baking soda, salt, and cinnamon. Transfer to a large glass jar or other airtight container and store in a cool, dry place for up to 3 months.

EVERYTHING BAGEL SPICE

<10

MAKES: ABOUT ⅓ CUP

Prep Time: 5 minutes

Total Time: 5 minutes

Growing up, I never liked everything bagels, but that’s probably because I’d never actually had one. Neither of my parents has ever liked onion-flavored anything, so everything bagels never made an appearance at our house. That is, until my brothers started bringing them home—with freshly smeared cream cheese—and life was changed forever. This everything bagel spice brings back all those morning memories. This blend is my go-to when I need to add excitement to an otherwise quiet recipe—it adds so much flavor! I keep a jar in my pantry at all times. Try sprinkling it on the potato pizza (see this page) or mixing it into salad dressings. You can also sprinkle it on your morning toast, swirl it into hummus, or use it to make seasoned pretzels for your broccoli cheddar soup (see this page). Feel free to play around with the ratios of ingredients to create a spice that’s personalized to you.

2 tablespoons toasted white sesame seeds

1 tablespoon toasted black sesame seeds

2 tablespoons poppy seeds

2 teaspoons granulated onion

2 teaspoons granulated garlic

2 teaspoons flaky sea salt

In a small glass jar with a lid, combine the white and black sesame seeds, poppy seeds, onion, garlic, and salt and mix well. Store at room temperature in a cool, dry place for up to 3 months.

LEMON BASIL PESTO

<10

MAKES: 1 CUP

Prep Time: 10 minutes

Total Time: 10 minutes

My best advice? Keep a jar of pesto (homemade or store-bought) on hand at all times. I use basil pesto in many recipes for a quick burst of fresh flavor and a pop of color without having to add a lot of ingredients. Try stirring a few tablespoons into your next pasta dish, adding a spoonful to tomato soup (see this page), or using it as a sandwich spread for a healthier (and more flavorful) option than traditional mayo. This lemon version has an unexpected extra-special tang that adds a layer of flavor that is missing in traditional pesto.

2 cups packed fresh basil leaves

2 tablespoons toasted nuts or seeds, such as pine nuts, almonds, or raw pumpkin seeds (pepitas)

⅓ cup grated Parmesan cheese

¼ cup extra-virgin olive oil

Zest and juice of 1 lemon

Pinch of crushed red pepper flakes

Kosher salt

In a blender or food processor, combine the basil, nuts, Parmesan, olive oil, lemon zest, lemon juice, and red pepper flakes and pulse until smooth but still a little chunky, about 1 minute. Taste and add salt as needed. Store refrigerated in an airtight container for up to 2 weeks.

PERFECT

PRESSURE COOKER EGGS

<10

4 TO 6 LARGE EGGS

Cook Time: 2 to 4 minutes, plus additional time to come to pressure

Cooking eggs isn’t always the easiest thing to do. Sometimes I’ll end up with a hard-boiled egg that’s difficult to peel and a yolk that’s dry and crumbly. I’ve tested many methods in search of the perfect soft- and hard-boiled eggs, and nothing works as well as the Instant Pot. Not only is it quick and incredibly simple to use, the Instant Pot also gives you the egg you’re looking for, whether it’s soft-boiled, hard-boiled, or something in between. Serve these eggs over your favorite toast, use them to bump up the protein in your next salad, or try them in my dad’s cheesy eggs (see this page).

For Soft-Boiled Eggs: Select high pressure, manual mode, and set to cook for 2 minutes.

For Medium-Boiled Eggs: Select high pressure, manual mode, and set to cook for 3 minutes.

For Hard-Boiled Eggs: Select high pressure, manual mode, and set to cook for 4 minutes.

Place the eggs and 2 cups of water in an electric pressure cooker. Lock the lid in place and cook on high pressure for the desired cooking time. When done cooking, quick or natural release, then open when the pressure subsides. Place the eggs in a bowl of ice water until cool to the touch, about 1 minute. Peel and use as desired.

NO-KNEAD BREAD AND PIZZA DOUGH

<10

MAKES: 1 POUND OF DOUGH

Prep Time: 10 minutes

Resting Time: 2 hours or overnight

Cook Time: 45 minutes

Total Time: 55 minutes,plus resting time

If you’ve cooked through my Half Baked Harvest Cookbook, you are most likely familiar with its Five-Ingredient Honey Butter Beer Bread. It’s a favorite with everyone who’s tried it, including my entire family. We can’t get enough of it. It’s the recipe that inspired this dough—yes, the secret ingredient is beer! The beer creates a nice, soft, doughy pizza or an extra-crusty loaf of no-knead bread. I recommend using a beer you love to drink, but truly any kind works. Keep this dough in the fridge to make quick weeknight pizzas or fresh bread any day of the week.

You can let the dough rise overnight at room temperature and in the morning transfer it to the fridge for up to 3 days. Alternately, you can keep the dough in the freezer for up to 3 months. Just thaw the frozen dough overnight in the fridge and use as directed.

3 cups all-purpose flour, plus more as needed (see Note)

2 teaspoons instant yeast

2 teaspoons kosher salt

1 (12-ounce) beer

1 tablespoon extra-virgin olive oil

In a medium bowl, stir together the flour, yeast, and salt. Add the beer and olive oil and mix with a wooden spoon until combined. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, 1 to 2 hours.

TO BAKE AS BREAD

1. When ready to bake, place a 6-quart cast-iron Dutch oven or heavy pot on a rack positioned in the center of the oven. Preheat the oven to 450°F. Once it reaches temperature, let the Dutch oven warm for 30 minutes.

2. Turn the dough out onto a generously floured work surface. Using your hands, form the dough into a ball and place it on a large piece of parchment paper.

3. Carefully remove the Dutch oven from the oven and place the dough with the parchment paper in the center of it. Transfer the pot back to the oven, cover, and bake for 30 minutes. Carefully remove the lid and continue baking until the bread is a deep golden brown, about 15 minutes more.

4. Carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. (Don’t slice into the bread right out of the oven—you want to let it continue to cook as it cools.)

To use as pizza dough

Turn the dough out onto a floured work surface and divide it into 2 equal pieces. Use half of the dough as directed in any given pizza recipe and save the remaining dough, wrapped in plastic wrap, for another use.

To get the right consistency in your dough, start with your base amount of flour, then add more as needed, 1 tablespoon at a time, until the dough is smooth but not dry. It’s better to have a dough that’s on the slightly sticky side than a dough that’s too dry. The dough should be a bit loose; it should not feel dense or heavy.

BAKED CINNAMON-BUTTER

BRIOCHE FRENCH TOAST

WITH ANY FRUIT JAM

<10

SERVES: 4

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, plus chilling time

One year at Christmas I made the mistake of not preparing breakfast the night before, and trust me, I paid the price. Instead of relaxing by the fire on Christmas morning, I played short-order cook at the stove, whipping up French toast all morning long. The lesson? Have a good French toast casserole prepared before Santa arrives. Then all you need to do when you wake up is turn on the oven, throw in the casserole, and wait for it to bake into a buttery, cinnamony, crisp-on-the-edges, soft-on-the-insides French toast casserole. This dish couldn’t be easier to prepare and it’s truly one of the best breakfasts ever to come out of my kitchen. Dolloping a little cinnamon butter over the bread slices before baking ensures that every bite will be perfectly sweet and spiced with cinnamon. I love serving this topped with a raspberry jam, but if you prepare the Any Fruit Jam you can use whatever is in season, or whatever you love most.

¼ cup pure maple syrup

2 tablespoons brown sugar

4 tablespoons salted butter, melted

8 large eggs, beaten

1 (14-ounce) can full-fat unsweetened coconut milk

3 tablespoons bourbon (optional)

1 tablespoon pure vanilla extract

2 teaspoons ground cinnamon

½ teaspoon kosher salt

1 brioche or challah bread loaf, cut into 8 thick slices

2 tablespoons salted butter, at room temperature

Any Fruit Jam (recipe follows) or store-bought jam, for serving (optional)

Whipped cream, for serving (optional)

1. Grease a 9 × 13 inch-baking dish. In the baking dish, using a fork, mix together the maple syrup, 1 tablespoon of the sugar, and the melted butter.

2. In a large bowl, whisk together the eggs, coconut milk, bourbon (if using), vanilla, 1 teaspoon of the cinnamon, and the salt. Submerge each piece of bread into the egg mixture, allowing them to soak for at least 1 minute. Arrange the bread in the prepared baking dish, and pour the remaining egg mixture evenly over the slices.

3. In a small bowl, using a spatula, combine the 2 tablespoons of softened butter, the remaining 1 tablespoon of sugar, and the remaining 1 teaspoon of cinnamon. Evenly dollop the butter mixture over the bread in the baking dish. Cover with foil or plastic wrap and place in the fridge for 1 hour or up to overnight.

4. When ready to bake, preheat the oven to 375°F.

5. Bake until the French toast is golden and crisp, 45 to 50 minutes. If the tops of the bread begin to brown too quickly, loosely cover the French toast with aluminum foil and continue baking.

6. Serve the French toast warm, topped with jam and whipped cream, if desired.

<10

Any Fruit Jam

Makes: 2 cups

6 cups any fresh fruit

¼ cup pure maple syrup or honey

Juice of 1 lemon

In a medium saucepan, bring the fruit, maple syrup, and lemon juice to a boil over high heat. Use a potato masher or fork to break down the fruit. Continue to cook until the jam has thickened and has been reduced by one-third, 5 to 8 minutes. Remove the pan from the heat and let cool. Store refrigerated in an airtight glass jar for up to 2 weeks.

FRICO AND POLENTA FRIED EGGS

<10

SERVES: 1

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Are you asking yourself what the heck frico is? Trust me, I’ve been there. But this is worth knowing: frico is Parmesan cheese that’s literally just melted until it’s crisp like a cracker. So simple, so delicious. I’ve taken the classic frico and layered it with polenta and a fried egg for the ultimate easy skillet breakfast…or late-night breakfast or dinner if you so please. The key is to cook the cheese first, until it begins to melt and crisp. Then spoon the cooked polenta over the top and crack an egg over the polenta. The cheese will turn golden and crisp while the egg fries up over the polenta. The greens round out the meal and add that ever-important touch of color to your dish.

¼ cup shredded sharp white cheddar cheese

¼ cup grated Parmesan cheese

½ cup cooked creamy polenta, warmed (see Note)

1 tablespoon extra-virgin olive oil

2 large eggs

Kosher salt and freshly ground pepper

1 cup torn Swiss chard, baby kale, or collard greens

Crushed red pepper flakes, for serving

1. In a small bowl, combine the cheddar and Parmesan.

2. Heat a large skillet over medium-low heat. Sprinkle the cheese mixture into two 4-inch rounds in the bottom of the skillet and cook until the cheese starts to melt and become firm, 1 to 2 minutes. Using a small spoon, gently spread the polenta over the cheese rounds and make a well in the center of each polenta mound.

3. Evenly drizzle the olive oil all over the polenta, crack an egg into each well, and season both with salt and pepper. Cook, rotating the skillet occasionally, until the egg whites set around the yolk and begin to crisp at the edges, about 2 minutes. Add the greens around the eggs, cover the skillet, and cook until the greens have wilted, 1 minute more. Remove the skillet from the heat and serve with red pepper flakes.

I like to use DeLallo quick-cooking polenta, which only takes 5 minutes, if I don’t already have leftover polenta on hand.

BUTTERY CROISSANT STRATA

WITH SPINACH AND PROSCIUTTO

<10

SERVES: 8

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, plus chilling and cooling time

Living up in the mountains with multiple ski resorts just minutes away, we have a lot of guests pass in and out of the house year-round. This casserole has become a go-to when our overnight guests are hungry for brunch. I simply assemble it the night before, pop it in the fridge, and bake it off the next morning. It’s so quick and easy to assemble—but the best part is