Lemon Yogurt Bread

 I needed something to take to my neighbors and this was very forgiving I felt like for a sweet bread gift.  It wasn't too hard but looked pretty enough and it wasn't being compared to hundreds of others just like it like pumpkin, banana, and zucchini bread is. 

https://www.melskitchencafe.com/lemon-yogurt-bread/

INGREDIENTS

Bread:

• 3 cups (426 g) all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2 cups (424 g) granulated sugar
• 3 tablespoons lemon zest from about 3 large lemons
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup vegetable or canola oil
• ½ cup (113 g) applesauce
• 1 ½ cups plain yogurt, lowfat or regular

Glaze:

• ⅓ to ½ cup fresh lemon juice, from the lemons that were zested for the bread
• 4 tablespoons sugar, more or less according to how sweet you want it

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Coat two 8 1/2-inch by 4 1/2 inch pans with cooking spray (I always use the Baker’s Joy spray with flour in it). You may have a bit of batter leftover to also make 1-2 mini loaves or a few muffins.
• In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, combine the sugar and lemon zest and rub the mixture together with your fingers until the sugar is moist and fragrant. Stir in the eggs, vanilla, oil, applesauce and yogurt. Fold in the dry ingredients and mix until just combined. Pour the batter into the prepared pans about 2/3 full (if you have leftover batter you can make mini loaves or a few muffins) and smooth the top. Bake the bread until the top of the loaf is golden brown and a toothpick inserted into the middle comes out clean, about 45-55 minutes for a normal sized loaf and anywhere from 16-25 minutes for muffins or mini loaves.
• While the bread is baking, combine the glaze ingredients in a small saucepan and let it come to a boil. Take it off the heat until the bread is finished baking. When the bread is done baking, carefully turn it out onto a cooling rack. Gently pour the warm glaze over the top of the warm bread (if the glaze runs off without soaking in, poke tiny holes with a toothpick over the top of the bread and then pour on the glaze). Let the bread cool completely. Store in an airtight container. It will stay moist for 2-3 days at room temperature.

Instant Pot Red Coconut Curry Noodles

https://www.melskitchencafe.com/instant-pot-red-coconut-curry-noodles/ 

This was really good and easy. Felt like we were eating at a restaurant.  I didn't have any sweet red curry sauce but had red chili sauce. I used that along with honey and sesame oil?? I can't remember but I looked up a recipe on the internet to substitute, Don't remember it now. 

NGREDIENTS

• 4 cups chicken or vegetable broth
• 16 ounces fettuccine noodles, broken in half--BEth didn't have any so used penne
• 1 (13.5 ounce) can coconut milk, light or regular
• ¼ cup sweet Thai chili sauce (see note)
• 1 tablespoon fresh ginger or ginger paste
• 1 tablespoon red curry paste (see note)
• 3 cloves garlic, finely minced
• 1 teaspoon salt, I use coarse, kosher salt
• 1 cup snow peas, halved or whole
• 1 red bell pepper, cored and sliced into strips
• 1 cup small diced carrots or matchstick carrots
• Fresh, chopped cilantro and chopped peanuts, for serving (optional)

INSTRUCTIONS 

• Pour two cups of the broth into the bottom of the electric pressure cooker. Layer the noodles on top of each other in 5-6 layers, alternating directions (see picture in the post for a visual) so they don’t clump together while cooking.
• Pour in the remaining two cups broth.
• Whisk together the coconut milk, Thai chili sauce, fresh ginger, red curry paste, garlic and salt. Pour this mixture into the pressure cooker. Do not stir.
• Secure the lid, set the valve to seal, and set the pressure cooker to cook on high pressure for 4-5 minutes. (The exact time will depend on the brand of noodles – take the al dente cooking time, cut it in half and subtract another 1-2 minutes.)
• Quick release the pressure. If liquid spurts through the valve, close the valve and wait 5 minutes before trying again. It’s ok if there is remaining liquid in the bottom of the pressure cooker – it will continue to absorb into the noodles for perfect sauciness.
• Give the noodles a good toss with tongs and add the vegetables. Close the pressure cooker and let sit for 5-7 minutes until the vegetables steam in the residual heat. Toss until combined. Add additional salt and pepper to taste, if needed.
• Serve the noodles with chopped peanuts and fresh cilantro, if desired.

NOTES

Noodles: the fettuccine noodles are obviously not authentic to a curry noodle dish like this, but they work great. You can try subbing in rice noodles or other noodles if you’re ok experimenting with the cooking time/method.

Curry Paste: I almost always use the Thai Kitchen brand of red curry paste. It has a mild kick to it. You can dial the amount of red curry paste up or down depending on the brand or how spicy you want the noodles.

Sweet Thai Chili Sauce: I usually have the Mae Ploy brand of this sauce in my fridge, so that’s what I use.

Vegetables: you can increase the veggies and customize what kind you use – zucchini, broccoli, etc.