Hawaiian Bread

Jan 31, 2013 by

I did  it!! I got my list of breads that I would like to make, and went for it. I feel so accomplished right now. Making bread has been on my culinary bucket list since forever. I have been quietly saving, comparing, pondering recipes for some time now. Of course, Pinterest is where I store many bread recipes, but I have also been looking in books, magazines and e-books too. You’d be surprised to know how many free Kindle e-books are available on Amazon as a promotion. Either free or cheap. Either way, I’m all over recipe books.

This bread was very different to me. I had no idea how the taste/texture would be but I thought it was pretty cool that pineapple juice was an ingredient. When I took the bread out of the oven, I started taking pictures with my phone. I had to tell my friends and loved ones what I did! This is the kind of news that can’t be kept to myself!

 

Hawaiian Bread

 

Hawaiian Bread

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients

  • 1 Cup Pineapple Juice
  • 1 Cup Water
  • 1/2 Cup Sugar
  • 1 1/2 Tsp Salt
  • 2 Tsp Active Dry Yeast
  • 1/2 Tsp Ground Ginger
  • 1 Tsp Vanilla
  • 1/2 Cup Unsalted Butter, softened
  • 2 Eggs
  • 5 Cup Flour, Unbleached

Instructions

  1. In a medium bowl, add flour, salt and ginger. Whisk to combine.
  2. In a large mixing bowl, cream butter and sugar.
  3. Add eggs, vanilla and pineapple juice. Mixing after each addition.
  4. Add proofed yeast and mix in.
  5. Gradually add 2 1/2 Cups of the flour mixture and mix until fully combined.
  6. Add the remaining flour and mix again.
  7. Transfer to a container and container and cover loosely with saran wrap.
  8. Refrigerate for at least 8 hours up to 5 days. (Overnight works well)
  9. Divide your dough in two portions and form into boules by folding the ends underneath and placing on a greased baking sheet - seam side down
  10. Make an "X" at the top of the boule.
  11. Bake at 350F for about 40 minutes
  12. Remove from oven and allow to cool for about 30 minutes

Notes

This recipe is from Kindle eBook "Easy, Fabulous Bread Making: A Collection of quick, no-knead, homemade bread recipes" by Barbara Mack

https://lovelypantry.com/2013/01/hawaiian-bread/

 

Ingredients for Hawaiian Bread

Ingredients for Hawaiian Bread

 

Just to clarify, in the photograph above, I have 2 bowls with flour. I split it but realized after that I didn’t need to do two portions.

One of the things I loved about this type of bread, is that it requires no kneading. This is a very important aspect of the recipe for me. Why? Well because kneading wouldn’t be a good thing for me to do. A few months ago, I developed tendonitis in my right thumb joint. So something as simple as writing can be slightly painful. I fully realize that the hours spent on the computer and on my cell phone are wreaking havoc on my hands. My left wrist is showing signs of stress also. I was advised to step away from the computer. Chances of that happening are pretty close to nil, although I have decreased my online activity a little. Less time on the computer doesn’t mean I’m resting though. Because I’m in the kitchen making AWESOME breads like this one!

I was so excited about making this bread that I went ahead and prepped 2 more no-knead breads. That’s another great thing about this recipe. You can prepare from the night before so you can have fresh bread in a jiffy. Also you can store the dough in the freezer for up to 3 months, and take it out as needed. Just allow it to thaw and rise again in the fridge.

I learned something about yeast while making this bread. When using Active Dry Yeast, you have to proof it before you incorporate it into the batter otherwise the dough wont rise. Lesson learned. No more wasting ingredients!

Proofing your yeast

In a small bowl, add 1 package of active dry yeast (about 2 1/4 Tsp). Add 1 Tsp sugar and 1/4 cup of warm water. Allow to stand for about 10 minutes. If the mixture starts to foam and increases in volume, you can use it in your recipe. If it doesn’t foam, discard it. I added the yeast to the wet ingredients just before adding the dry ingredients.

 

 Hawaiian Bread Prep Collage2

 

Is this bread perfect? I’m not sure. It’s my first homemade bread. It tasted much different from the commercially made bread that I have become accustomed to. But I’ve always heard that once you start making bread at home, you may not want to go back to store-bought bread. We’ll see!  I probably don’t have the perfect technique when it comes to bread making yet, but I’m looking forward to learning more and most definitely baking more. I can’t wait to make the second portion of this recipe. And then some other recipes from the eBook.

 

Hawaiian Bread Slice2

 I’m really happy.

No no-knead recipe is safe now that I’ve made my first bread.

I’m sooooo doing the happy dance right now.

 

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Mushroom and Bacon Pasta

Jan 29, 2013 by

You have no idea how excited I get when I find a good recipe. I mean a really good recipe. One that I wouldn’t mind having in weekly rotation. A recipe that is surprisingly pleasant to the palate. A recipe that is easy to make and works well when you really don’t know what on earth you are going to make for dinner tonight. I’ve had a few nights like that recently.

My friends, as simple as this recipe is, I think its lovely. I even managed to get my son to eat it. He questioned the mushrooms for a moment (I didn’t put a lot in his plate) but he finished his serving quite happily. I LIVE for moments like that!! I can’t wait for my daughter to follow suit and actually enjoy food. My husband enjoyed it immensely and  I will say, it is hard to impress him if there is no meat on his plate!

 

Mushroom & Bacon Pasta_1

 

Mushroom & Bacon Pasta

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Ingredients

  • 12oz Rigatoni
  • 4 Slices Bacon
  • 1 Tbsp Olive Oil
  • 8oz Porcini Mushrooms
  • 1 Onion, chopped
  • 1 Tsp Dried Thyme
  • 2 Cloves Garlic, minced
  • 3/4 Cup Chicken Broth
  • 3 Tbsp Mascarpone
  • 3 Tbsp Fresh Parsley, chopped
  • 6 Tbsp Parmesan Cheese
  • Salt and Pepper

Instructions

  1. Prepare pasta according to package instructions
  2. In a large hot skillet, add bacon and cook until crispy. Remove from skillet and place on a paper towel to absorb oil. Chop bacon into bits
  3. In the same skillet, add olive oil
  4. Add onion, thyme and garlic. Saute for about 3 minutes on medium high heat.
  5. Add mushrooms and cook for about 5 minutes
  6. Add broth and bring to a gentle boil. Add mascarpone and stir to combine
  7. Drain pasta and add to skillet
  8. Toss until combined and coated in the creamy sauce
  9. Transfer to serving plates and sprinkle generously with parmesan

Notes

Adapted from Prevention.com

https://lovelypantry.com/2013/01/mushroom-bacon-pasta/

 

I guess I cheated and added bacon to this dish. Bacon is the magical ingredient that seems to give (almost) any dish the upper hand. I had a vision and I ran with it. I adapted a Mushroom Pasta recipe and decided to add bacon because I thought it would pair nicely with the mushrooms. I also substituted white wine for chicken broth.

 

Mushrooms in skillet with chicken broth and mascarpone

Mushrooms in skillet with chicken broth and mascarpone

 

I’ll be honest, mushrooms are not my favourite food. But in a recipe like this? I will have it and I will enjoy it. I love a good pasta dish. This certainly satisfied any carb cravings I had. I also loved how the mascarpone just melted into the broth and gave it such a creamy sauce-like texture…without the cream! Brilliant!

 

Mushroom and Bacon Pasta

Mushroom and Bacon Pasta

 

I’m always looking for easy meals that can nourish and satisfy. I believe this is definitely one of them.

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Jamaican Hot Chocolate

Jan 22, 2013 by

Brrrrrrr…

Seriously. I am currently in a deep freeze. I know that at this moment in time, in certain parts of Canada, they are experiencing temperatures somewhere around -45C…give or take a few degrees. This post isn’t meant to complain. Really, it’s not. How can I complain when we are only somewhere around -12C? Oh, and that’s the “high”. The low is a frightening -23C. Extreme cold alerts always have me wondering how I can remain indoors until it is at least -5C. I’m “okay” around -5C. Since life has a wonderful way of happening daily, staying indoors isn’t practical. So when it’s really really cold, its time for some tropical flavour to warm me up and bring a smile to my face.

This is a quick post since I’m missing my blanket that is strategically placed in front of the fireplace. It’s probably missing me too. So we will have to be reunited shortly.

 

Hot Chocolate-3

Jamaican Hot Chocolate

 

Jamaican Hot Chocolate

2 oz Jamaican Chocolate (1 chocolate ball), shredded or coarsely chopped

2 Cups Water

1 Cinnamon Leaf

1/8 Tsp Ground Nutmeg

1/2 Tsp Vanilla

1/4 Cup Sweetened Condensed Milk

1/2 Cup Milk (optional)

Instructions

In a medium pot, add water, cinnamon leaf and chocolate and bring to a boil. Reduce heat and allow to simmer for about 20 minutes

Add salt, nutmeg, vanilla, milk and condensed milk. Stir to combine.

Strain and sweeten with a little sugar if needed.

Serve and enjoy hot!

This recipe yields about 3 mugs of “Coco Tea” 

 

Typically, you grate the chocolate but as you see here, I started but my patience got the better of me. I chose to coarsely chop the chocolate instead. The goal is to break it down so that it cooks faster.

 

Hot Chocolate-2

Jamaican Chocolate coarsely chopped

 

This Jamaican beverage is known as Hot Chocolate Tea or simply Coco Tea. It tastes nothing like Swiss Miss or Nestle or whatever else you find at the grocery store. It is quite rustic, and rich. It’s also quite coarse as it does not completely dissolve, so straining is an absolutely necessary step (in my opinion) in order to fully enjoy this beverage without having to clear your throat every few sips.

 

Hot Chocolate-1

Jamaican Chocolate, Nutmeg and Cinnamon Leaf

 

Coco Tea is typically a breakfast beverage (especially around Christmas). I remember the BEST Coco Tea I’ve ever had, was at a hotel restaurant in Portland, Jamaica (a beautiful, rustic and fairly untouched part of the island located on the south coast). They refused to tell me their secret ingredient. I suppose that means I will be returning to the hotel to savour their wonderful chocolate bliss. It’s wonderful to have on a Sunday morning with a nice big traditional breakfast. But for me? It keeps me warm and comforted on cold winter nights. I’m glad I have a small stash to last me a little while.

~Lyn

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Victoria Sponge Cake With Cream Cheese for #SundaySupper

Jan 20, 2013 by

Welcome to another #SundaySupper! This Week’s theme is all about “Retro Recipes.”  You know, those food memories that immediately take us back in time.  There are some recipes that are tried and true. Some of them we wouldn’t think of making any changes, because it would become something totally different. And then there are some with room for flexibility and adventure. I love a little bit of both in my kitchen. These are the recipes that remind us of our childhood, our grandparents, our parents, or foods that were the norm during a certain era.

Most of the things that I make are either fairly new to me or remind me of home. Until I was about 11 years old, I lived in London, England. I don’t have too many memories of life there but I do recall some of the funny foods that I would eat at school or visiting my british friends or neighbours. When in London, eat what the Londoners eat! Toad In The Hole, Bangers & Mash, Crumpets, and how can I ever forget Fish & Chips. Whenever I had extra spending money, I would stop and buy myself some “chips” wrapped in newspaper, sprinkled with salt and vinegar. I remember how awesome it was to eat it as I walked home from school. These are what I think of when I think of retro. I don’t know of any Brit that didn’t have fish fingers with ketchup as part of their weekly meals. I know exactly where my tea drinking habit began! My Mom and I always enjoy a cup of tea before bed, even now. That’s the one thing I’m never without. It’s always a good time for a cuppa.

In Jamaica there are some recipes that have certainly stood the test of time! Grater Cake, Coconut Drops, Jerk Chicken, Oxtail, Curried Goat, Cornmeal Pudding, Black Cake (also known as Christmas Pudding), Sorrel, Blue Drawers, Stew Peas…the list goes on. But today, I’m going to share with you a recipe that I came across last year around the time of The Diamond Jubilee of Queen Elizabeth II. It’s called Victoria Sponge Cake and it is a British classic.

 

Victoria Sponge Cake With Cream Cheese_1

Victoria Sponge Cake With Cream Cheese for #SundaySupper

Ingredients

  • 1 Stick + 4 Tbsp Unsalted Butter
  • 3/4 Cup Granulated Sugar
  • 3 Eggs at room temperature
  • 1 Tsp Vanilla Extract
  • 1 1/4 Cup All-Purpose Flour, Unbleached
  • 1 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/3 Cup Seedless Raspberry Jam
  • Cream Cheese Filling:
  • 1 X 8oz Package Light Cream Cheese, softened
  • 1 Cup Confectioners Sugar
  • 3 Tsp Cream or Milk
  • 1 Tsp Vanilla Extract

Instructions

  1. Preheat oven to 350F
  2. Grease 2 cake pans (I used 9 inch but this recipe needed 8 inch pans)
  3. In a medium bowl, add flour, salt and baking powder
  4. In a large bowl, cream the sugar and butter until fluffy
  5. Add eggs one at a time, mixing well in between each addition
  6. Add vanilla and mix until fully incorporated
  7. Gently fold in the flour until combined and smooth
  8. Divide batter evenly between pans and level off the batter with an offset spatula
  9. Bake for about 25 minutes until golden and springy to the touch. Do a toothpick test to ensure cake is cooked through
  10. Allow to cool in pans for about 10 minutes then transfer to wire racks to cool completely
  11. For the filling, mix the cream cheese, confectioners sugar, cream and vanilla until silky and light
  12. Transfer one of the cakes into your serving platter. Spread the cream cheese evenly to cover most of the surface using an offset spatula or the back of a spoon
  13. Spread the raspberry jam on top of the cream cheese as close to the edge as you would like
  14. Place the second cake on top to complete the "sandwich". Sprinkle with sifted confectioners sugar
  15. Serve and enjoy!
https://lovelypantry.com/2013/01/victoria-sponge-cake-with-cream-cheese-frosting-for-sundaysupper/

Victoria Sponge Cake With Cream Cheese Collage2

 

The first time I made this cake, it was a bit lop-sided so I was happy to try it again. This time around, it came out much better but I think I will do it again to see how else I can get my cake to be lighter and fluffier. There are so many variations of this recipe available. The recipe that I used came from a book called Illustrated Step By Step Baking.I opted to use something different from the suggested butter cream filling. I wanted to changed things up just a little bit so I used a simple cream cheese filling instead. I need to get smaller cake pans. My smallest is 9 inches and I needed 8 inch pans. I think I need to go shopping, don’t you agree?

 

Victoria Sponge Cake With Cream Cheese Slice-1

 

Join us Around the Family Table this Sunday at 7pm Eastern Time and share your favorite Retro Food Memory with us!

The Sunday Supper family have so many wonderful retro and retro inspired dishes to share with you. Be sure to check out the recipes listed below.

Sunday Supper Retro Appetizers:

Sunday Supper Retro Salads:

Sunday Supper Retro Breads and Sandwiches:

SundaySupper Main Dishes:

Sunday Supper Retro Sides and Veggies:

Sunday Supper Retro Desserts and Cocktails:

 

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun.

Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

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Mini Coconut Loaves

Jan 18, 2013 by

I’ve been in quite the baking mood recently. As some of you may have noticed, I tend to use coconut products in my baking (when I can). I love finding healthy alternatives to ingredients or just mixing things up a bit. I found a recipe on Taste Of Home called Coconut Loaf and I just knew, I had to try it. It had the name Coconut Loaf but the only coconut ingredient was the flaked coconut. I turned it up a notch or two and added more coconut loveliness. Now I can really call it Coconut Loaf!

 

Mini Coconut Loaves

Mini Coconut Loaves

 

Mini Coconut Loaves
 
A dense, coconut infused bread
Author:
Ingredients
  • ½ Cup Butter, softened
  • ½ Cup Granulated Sugar
  • ½ Cup Coconut Sugar
  • 2 Eggs
  • 2 Tsp Vanilla Extract
  • 1¾ Cups All Purpose Flour
  • ¼ Cup Coconut Flour
  • 2 Tsp Baking Powder
  • ½ Tsp Salt
  • ¾ Cup Coconut Milk
  • 1 Cup Sweetened Shredded Coconut
Instructions
  1. Preheat oven to 350F
  2. In a mixing bowl, cream butter and sugars until well combined
  3. Add eggs one at a time, beating after each addition
  4. In a medium bowl, add all-purpose flour, coconut flour, baking powder and salt Combine with a whisk
  5. Add flour mixture alternately with the coconut milk
  6. Pour combined mixture evenly into three greased mini loaf pans
  7. Bake for 35 minutes or until an inserted toothpick comes out clean
Notes
This recipe makes 3 mini loaves or one standard loaf pan baking for an hour

 

This bread was fragrant, sweet, crumbly and dense. Having something like this every now and again should be mandatory. I decreased the amount of shredded coconut from the original recipe. I figured since I was using coconut sugar, coconut flour as well as coconut milk…holding back seemed like a good idea.

 

Coconut Loaf Slices

Coconut Loaf Slices

 

I baked three of these loaves and was able to give 2 away. One  young lady that I gave a loaf to, ate almost half of it in one go. These loaves are fairly small so I guess it can be a single serving….

 

Mini Coconut Loaf

Mini Coconut Loaf

 

This is certainly a good treat for coconut lovers. Enjoy!

~Lyn

 

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Asian Pear and Date Muffins for #MuffinMonday

Jan 14, 2013 by

Welcome to my first #MuffinMonday post for 2013. Today’s muffin is like none that I’ve ever made before. It’s actually quite interesting. The ingredients are absolutely fantastic and healthy. Our recipe today is adapted from The Free Range Cook by Annabel Langbein and Ooh-Look Food & Craft.

Allow me to say it before you do. These aren’t the cutest muffins. I think I put too many pieces of pear on the batter. But I’ll tell you this…where these muffin lack in looks, they more than make up for it in taste! Looking back, I can think of a few other ways I could have done them. But they came out great!  These muffins are nothing short interesting and leave you wanting for another bite. The dates give them such a deep flavour and the texture – so very moist.

I didn’t do a lot of changes to the recipe really. I was very interested in the technique. I replaced regular flour with Spelt flour and used Asian pear instead of a regular pear. Asian Pear is high in fiber, rich in vitamin C, and helps lower blood cholesterol. Dates are excellent sources of fiber and protein.

You will notice that in future posts, that I will be making less muffins. I found that making 12-18 muffins was too much for my little family. I think it would benefit us more if I cut back on the quantity. I also decided to use my kitchen scale more often. There are so many recipes that I end up dismissing because I would have to do conversions. Change is good.

 

Asian Pear and Date Muffins

Asian Pear and Date Muffins

 

 
Ingredients
  • 88g (About 5 pitted dates)
  • 250lm/1 Cup Water
  • ½ Tsp Baking Soda
  • 30g Butter, cold and diced
  • 125g Brown Sugar
  • 1 Egg
  • 88g Spelt Flour
  • 1¼ Tsp Baking Powder
  • ½ Tsp Vanilla Extract
  • ½ Tsp Ginger
  • 1 Asian Pear, peeled and diced into small pieces
  • 1 Tbsp Turbinado Sugar
Instructions
  1. Preheat oven to 350F
  2. Line a muffin pan with 9 paper liners
  3. In a large pot (this will essentially be your mixing bowl), place dates, baking soda and water. Boil for about 10 minutes until the liquid will foam a bit and the dates will break down. Stir until a thick liquid is formed.
  4. Remove the pot from the heat source and add the butter. Stir until fully dissolved.
  5. Add the vanilla, sugar and egg. Whisk to incorporate.
  6. Fold in the flour
  7. This will yield about 2¼ Cups of batter
  8. Pour the batter into each muffin cup and then add a few pieces of pear in the centre. Sprinkle with Turbinado sugar
  9. Bake for 2 minutes or until a toothpick inserted comes out clean
  10. These muffins are best served warm
Notes
This recipe yields 9 muffins

 

I love the fact that I only used one pot. There’s no sifting of dry ingredients in a separate bowl for this recipe, friends! Very easy and healthy. Feel free to cut back on the sugar if needed. I found that it was a bit on the sweet side but it didn’t bother me. Next time I will reduce the sugar.

 

Asian Pear & Date Muffin Prep

Date batter, batter in muffin liners, Asian pear on top of the batter

 

A very delicious treat! These muffins were enjoyed by my family and I’m so glad that this was our #MuffinMonday selection today!

 

Asian Pear and Date Muffins

Asian Pear and Date Muffins

 

Have an amazing week!

~Lyn

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

 Muffin Monday: http://bakerstreet.tv/muffin-monday/

 Muffin 101: http://bakerstreet.tv/muffin-monday/muffin-101/

 

 

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Skillet Corn and Edamame with Spinach and Bacon for #SundaySupper

Jan 13, 2013 by

Today is a very special day for #SundaySupper. We are celebrating our very first birthday! For one year, #SundaySupper has been inspiring families with home cooked meals every Sunday. Most Sundays, you will read my accolades about the #SundaySupper family and the camaraderie we share. The internet is a huge place, and I feel quite privileged to have found a very special group with whom I can break bread with and get to know through their weekly posts. I remember my very first #SundaySupper post. I joined in April 2012. The theme was Budget Friendly Meals and I made Baked Butternut Squash & Asparagus Risotto. I loved that recipe. And I still bake my Risotto to this day. There were about 12 of us participating that day. Who knew that #SundaySupper would become such an integral part of my blogging experience. We get to learn about cuisine from all over the world. We learn about family history and traditions.

We are celebrating this week’s birthday event by choosing recipes from contributors that have inspired us during the past year. Honestly, it took me a few days to decide on a recipe from past #SundaySupper events. I finally decided on a very colourful and healthy salad that was part of the event titled  “100 recipes every mom should have”  by  Katie Workman. This event was held in July so I was unable to participate since I was on vacation. But I felt like I didn’t skip a beat. Every recipe for our #SundaySupper events is listed on the Family Foodie website for ongoing inspiration.

I was inspired by a post from Sunithi, from Sue’s Nutrition Buzz. Her post was titled “Skillet Spinach Corn with Edamame and Bacon Bits“. Absolutely delightful! This recipe totally fit in with my current mindset which is to eat healthy! The ingredients are items that I generally have on hand and the combination of colours is just absolutely visually appealing. Sue always posts healthy recipes which I have always appreciated. I know you will love and appreciate this recipe from our #SundaySupper archives.

Skillet Corn Edamame with Spinach and Bacon

Skillet Corn Edamame with Spinach and Bacon

 

 

 
Prep time
Cook time
Total time
 
Ingredients
  • 1 Cup Sweet Corn
  • 1 Cup Edamame
  • 2 Heaping handfuls of baby Spinach
  • 2 scallions, chopped
  • ½ Red Sweet Pepper, slice and diced
  • ¼ Cup Cilantro, chopped
  • ½ Cup Red and Orange Cherry Tomatoes
  • 2 Slices Bacon
  • ½ Tsp Salt
  • 1 Tsp Ground Black Pepper
  • ½ Tsp Cumin
Instructions
  1. In a serving dish, place spinach to cover most of the dish.
  2. In a skillet, cook bacon until crispy. Transfer to a dish lined with paper towels to absorb the oil. Break up into bits.
  3. Drain the skillet of most of the oil, reserving about a tablespoon
  4. Add scallions to the hot skillet and sautee for about a minute
  5. Add corn, edamame, sweet pepper, salt & pepper and cumin to the skillet. Sautee for about 4 minutes
  6. Add cilantro and fold in gently
  7. Add tomatoes and fold in and allow to warm through for about a minute
  8. Using a large spoon, transfer the contents of the skillet to the bed of spinach.
  9. The heat from the salad will cause the spinach to soften nicely
  10. Top the salad with the bacon bits. Serve warm and enjoy

 

Skillet Corn Edamame with Spinach and Bacon - main ingredents

Skillet Corn Edamame with Spinach and Bacon – main ingredients

 

The main change to the original recipe – I did not add the spinach to the skillet. It will soften when the corn and edamame are placed on top. I also changed the title just a bit because of this change. I also did not use any oils. I just used some of the fat rendered from the bacon. It gave the salad such flavour!

I can see this salad being served with most meats as a side dish. I had it myself as a main dish and it certainly hit the spot. The salty bacon, the creamy edamame, the cilantro, the sweet corn, the tomatoes, sweet pepper..they all combined very well together.

 

Skillet Corn Edamame with Spinach and Bacon-7a

Skillet Corn Edamame with Spinach and Bacon

 

Here are the recipes from the #SundaySupper family. They all look wonderful! This must have been a big task! After all, How do you choose just one recipe from 52 weeks of fabulous Sunday Supper Recipes?

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

 

Announcing a New Addition:  Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat.

Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

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