My wholesome lil' cooking sesh in the kitch ❤️ Caponata Sauce Recipe (v + gf)
Recipes in this Video
Thumbprint cookies have their roots in European baking traditions, particularly in Jewish communities where they are known as 'Hamentashen.' These delightful cookies are often filled with fruit preserves, embodying the joy of sharing sweet treats during celebrations. Today, they are popular in various forms around the world, with fillings ranging from chocolate to nut butters, making them a beloved choice for holidays and family gatherings.
Ingredients
- ●butter
- ●sugar
- ●brown sugar
- ●eggs
- ●vanilla extract
- ●flour
- ●baking powder
- ●salt
- ●jam or jelly
- ●chopped nuts
- ●powdered sugar
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Cream together butter, sugar, and brown sugar in a mixing bowl until light and fluffy.
- 3Add eggs and vanilla extract, mixing until well combined.
- 4In a separate bowl, whisk together flour, baking powder, and salt.
- 5Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- 6Chill the dough in the refrigerator for 30 minutes to firm up.
- 7Scoop tablespoon-sized portions of dough and roll into balls.
- 8Place the balls on a baking sheet lined with parchment paper, spacing them apart.
- 9Use your thumb or a spoon to create an indentation in the center of each cookie.
- 10Fill each indentation with jam or jelly of your choice.
- 11Sprinkle chopped nuts around the edges if desired.
- 12Bake in the preheated oven for 12-15 minutes, until the edges are lightly golden.
- 13Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Ingredient Alternatives
butter
Healthier: coconut oil
Cheaper: margarine
Coconut oil offers a dairy-free option with a similar texture.
jam or jelly
Healthier: fruit preserves
Cheaper: store-brand jam
Fruit preserves have less sugar and more fruit content.
chopped nuts
Healthier: seeds
Cheaper: oats
Seeds provide a nut-free option while maintaining crunch.
powdered sugar
Healthier: coconut sugar
Cheaper: granulated sugar
Coconut sugar is less processed and adds a caramel flavor.
Techniques
Equipment
Also Known As
Caponata is a traditional Sicilian dish that showcases the region's abundant vegetables, particularly eggplant. This sweet and sour eggplant relish has been a staple in Sicilian cuisine since the 18th century, often served as an appetizer or side dish. It reflects the Mediterranean diet's emphasis on fresh produce and bold flavors. Today, caponata is enjoyed worldwide, with various adaptations that include different vegetables or spices, making it a versatile addition to any meal.
Ingredients
- ●eggplant
- ●olive oil
- ●onion
- ●celery
- ●bell pepper
- ●garlic
- ●tomatoes
- ●capers
- ●green olives
- ●balsamic vinegar
- ●sugar
- ●salt
- ●black pepper
- ●fresh basil
- ●parsley
Instructions
- 1Heat olive oil in a large skillet over medium heat until shimmering.
- 2Add diced eggplant and sauté until softened, about 5-7 minutes.
- 3Stir in chopped onion and celery; cook until translucent, about 3-4 minutes.
- 4Add bell pepper and garlic; sauté for another 2-3 minutes.
- 5Incorporate diced tomatoes, capers, and green olives; mix well.
- 6Pour in balsamic vinegar and sprinkle with sugar, salt, and black pepper.
- 7Simmer the mixture for 15-20 minutes, stirring occasionally.
- 8Adjust seasoning to taste, adding more salt or vinegar if needed.
- 9Remove from heat and stir in chopped fresh basil and parsley.
- 10Let the caponata cool to room temperature before serving.
Ingredient Alternatives
eggplant
Healthier: zucchini
Cheaper: cabbage
Zucchini is lower in calories and can mimic the texture of eggplant.
green olives
Healthier: black olives
Cheaper: canned olives
Canned olives are often more affordable and can be used interchangeably.
balsamic vinegar
Healthier: red wine vinegar
Cheaper: white vinegar
Red wine vinegar offers a similar acidity at a lower cost.
sugar
Healthier: honey
Cheaper: agave syrup
Agave syrup is often cheaper and can provide sweetness.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup raw cashews
- ●1/4 cup water
- ●2 tbsp lemon juice
- ●2 tbsp nutritional yeast
- ●1 clove garlic
- ●1 tsp Dijon mustard
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cayenne pepper (optional)
Instructions
- 1Soak the cashews in water for at least 2 hours or overnight to soften them.
- 2Drain and rinse the soaked cashews.
- 3In a blender, combine the soaked cashews, 1/4 cup of water, lemon juice, nutritional yeast, garlic, Dijon mustard, salt, black pepper, and cayenne pepper (if using).
- 4Blend on high until the mixture is smooth and creamy, scraping down the sides as needed.
- 5Taste and adjust seasoning if necessary, adding more salt or lemon juice to taste.
- 6If the dressing is too thick, add a little more water until the desired consistency is reached.
- 7Transfer the dressing to a jar or airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.
- 8Serve over your favorite salad or as a dip for vegetables.
Equipment
Ingredients
- ●1 cup unsalted butter, softened
- ●1/2 cup granulated sugar
- ●1/2 cup brown sugar, packed
- ●1 tsp vanilla extract
- ●1/4 tsp almond extract
- ●2 cups all-purpose flour
- ●1/2 tsp salt
- ●1/2 cup almond flour
- ●1/2 cup raspberry jam
- ●1/4 cup sliced almonds
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- 3Add the vanilla extract and almond extract to the mixture and mix well.
- 4In a separate bowl, whisk together the all-purpose flour, almond flour, and salt.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Scoop out tablespoon-sized portions of dough and roll them into balls.
- 7Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 8Using your thumb or the back of a spoon, make an indentation in the center of each dough ball.
- 9Fill each indentation with a small amount of raspberry jam.
- 10Sprinkle sliced almonds around the edges of the jam in each cookie.
- 11Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- 12Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Equipment
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