One Bowl…
September 7, 2017
a few pantry staples and a wooden spoon. That’s all that’s needed to put the abundance of Summer zucchini to good use. I adjusted the already simple recipe from SimplyRecipes.com to include butter and olive oil and the result was 14 moist and gently spiced Zucchini Muffins packed with raisins and walnuts in just 45 minutes, start to finish.
http://www.simplyrecipes.com/recipes/zucchini_muffins/
Or, you can use this recipe to create two loaves of satisfying Zucchini Bread instead. http://www.simplyrecipes.com/recipes/zucchini_bread/
photos: gp
Brown Butter Bourbon Blondies
May 1, 2016
If April showers bring May flowers, a wet Spring weekend also provides just enough time indoors to knock out a batch of these…Brown Butter Bourbon Blondies.
I adjusted Phyllis Grant’s adaptation of Mark Bittman’s Butterscotch Brownies by adding a cup of coarsley chopped toasted walnuts and replacing 3 of the 4 teaspoons of vanilla with Bourbon. Now we’re talking…I should have made a double batch. You can find the original adaptaton here: http://food52.com/recipes/32350-brown-butter-blondies
Always On Hand
December 11, 2015
Parsley, walnuts, Parmesan and Bucatini…simplequietmodern pantry staples. And, just what you need for Walnut-Parsley Pesto with Bucatini… a perfect Meatless Monday supper to give you a break from all the holiday party fare. Hearty and satisfying, you won’t be missing the moo, cluck or baa.
This deconstructed pesto variation, adapted from the Chris Morocco original found in Bon Appetite, will serve four and can be whipped up at a moments notice. Gather your ingredients: 12 oz package of dried Bucatini, 1 cup of toasted walnuts, 2 cloves of garlic finely grated, 1 1/2 cups grated parmesan, 1/3 cup olive oil, 1 cup chopped flat leaf parsley and a couple good pinches of red pepper flakes. Pulse the walnuts in a food processor until finely chopped and add to a bowl containing the chopped parsley, parmesan, garlic and pepper flakes. Stir in oil to combine and season with salt and pepper. Cook the Bucatini according to package directions. Drain, reserving about a cup of the pasta water. Add pesto to the pasta adding small amounts of pasta liquid as needed until until the pasta is well coated. A glass of wine and a bowl of clementines and dinner is done.
Photos:gp
It goes without saying…
January 5, 2015
there’s gonna be cake.What celebration would be complete without it? And today, on the occasion of simplequietmodern completing its third year, this Walnut Variation, found on Food 52, seems to be the perfect combination of cake and dacquoise. A toast to you today as well…my readers, followers and friends…who take the time to stop by, get inspired, leave a comment and inspire me. I’m always surprised by what articles or photographs have been the most popular and favored by you each year. In 2014 it looks like you’ve surprised me again with black fences, quinoa kale and pear salad and baby Jaxon. So with a pop of the cork let’s see what year four has in store.
Walnut Variation: A Cake : photo and recipe via Food52 http://food52.com/recipes/28118-the-walnut-variation-a-cake
Black Fences photo: via Gardenista. revisit the post here:https://simplequietmodern.com/?s=black+fences
Quinoa , Kale and Pear Salad photo: gp Revisit the recipe here:https://simplequietmodern.com/?s=pear+and+quinoa+salad
baby Jaxon photo: gp
Mmmm…maplely
November 30, 2013
I love maple syrup. And, I love walnuts. It’s also no secret that a recipe that knocks it outta the park with the fewest possible ingredients works for me on every possible level. So,you can imagine how excited I was when I ran across this recipe for Maple Cayenne Glazed Walnuts. Four ingredients…one pan…ten minutes. Done. You’ll definitely want to be multiplying this recipe for use over ice cream, in a salad, added to a cheese tray or just to have more to snack on. If I received a smartly wrapped batch of these as a holiday gift I would not be disappointed.
This recipe is from http://www.fifteenspatulas.com/
Pumpkin X 2 Part 2
January 28, 2013
Before you forget you have it, it’s time to put that pumpkin puree that was left over from the earlier soup recipe to good use. We’ve made it through January so why not treat everyone with a batch of these Iced Pumpkin Cookies. A soft drop cookie with no fancy ingredients…you probably have everything you need in the pantry. And, if you leave out the machinery and stir these up by hand, they are not only simple, but quiet as well.
Presto…pesto
July 26, 2012
Well, I love pesto. On pasta hot or cold…on pizza…even in potato salad. But, I’ve never had arugula pesto. How did this happen? I love arugula too and yet this had somehow missed my plate. When I found this recipe , which couldn’t be simpler, and tweaked it based on what was at hand…I had a hit. The simple ingredients provided a great lemony mix…fresh. There was no waiting for a pizza or focaccia dough to rise so I split a small Syrian wood baked loaf, spread the pesto and topped it with some bocconcini mozzarella…simple…perfect. 
Banana Fana Wha ?
January 4, 2012
OK…I did NO baking over the holidays so there was no excuse not to whip something simple up from a surplus of ripe bananas. Luckily I found this recipe card from Starbucks to help. Easy enough to accomplish with hand utensils ( my favorite being this olive wood paddle/spoon/? from Williams-Sonoma)…no power needed in prep. And 45-60 minutes later your have this beauty! Simple enough. Quiet enough.
A quick note: I in no way had the two tablespoons of buttermilk…but, half and half with a splash of cider vinegar stood in nicely. Again, simple.
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