Classic BLT Sandwich

BLT sandwiches are as ubiquitous in the North American culture as peanut butter and jelly sandwiches. Writing a recipe for a BLT sandwich seems wrong as the name, BLT, (which stands for Bacon, Lettuce and Tomato) pretty much indicates what is in the sandwich.

For those of my readers who are not familiar with the BLT sandwich, you are missing out. It's high time you tried this easy and delicious sandwich.

I believe there are a few key things that separates an average BLT sandwich from an amazing BLT sandwich. The most important thing is to use a hearty and thickly sliced bread. Sourcing good quality thick cut bacon and using real mayonnaise are my other two must haves. If you can, buy tomatoes in season as they taste more flavorful. For the lettuce, I like using romaine lettuce but you can use other varieties such as iceberg, butterhead or green leaf.

Quick and ready in under 10 minutes, this sandwich is perfect for those who want lunch in a hurry.

Ingredients
2 slices hearty bread
2 slices of thick cut bacon (can substitute turkey bacon)
2 slices of tomato
1 lettuce leaf, washed and dried
1 tbsp of mayonnaise

Directions
1. Toast the bread in a toaster until golden brown.

2. In a microwave or pan, cook the bacon. Try this tip to cook bacon in 90 seconds.

3. Spread the mayonnaise on both slices of bread. Place lettuce, then tomatoes on one slice of bread. Place the bacon on the other sliced bread. Place the mayonnaise/bacon side down and cut the sandwich in half.

Source: Frugal Allergy Mom

4 Ingredient Microwaved Gluten-Free Bread (Ready in 3 Minutes)

Baking bread in the oven is the last thing I want to do in the summer when it is hot and sunny outside. When I came across this microwaved bread recipe on Pinterest, I was delighted. The best part about this recipe is that it is ready in 3 minutes.

This recipe was incredibly easy to whip up and required only 4 ingredients: melted butter, coconut flour, egg and baking powder. After allowing the bread to cool down a little, I sliced the bread in half and spread a little raspberry jam on each slice of bread. My little man and I both loved this quick and easy microwaved bread as it was soft and fluffy. This bread reminded me of a dense and unsweetened sponge cake both in taste and texture.

For those with gluten allergies, this recipe is effortless, made to order and a delicious alternative to expensive store-bought specialty bread.

Ingredients
1 tbsp butter
1 large egg
1 tbsp coconut flour
1/4 tsp baking powder

Directions
1. Place 1 tablespoon of butter in a small microwavable bowl measuring 4.5 inches across (I used a small Pyrex glass container). Microwave for 10 to 20 seconds until melted. Swirl the melted butter around so that it coats the bowl.

2. To that same bowl, add the egg, coconut flour and baking powder. Mix thoroughly until the batter is smooth and no lumps remain.

3. Microwave on high for 90 seconds until the bread has puffed up and is firm to the touch. The bread will pull away from the bowl once it is cooked. Repeat in 15 second increments if the bread feels soft to the touch or sticks to the bowl.

4. Allow the bread to cool for a minute before loosening it with a knife. Invert the bowl and slice the bread in half. Serve with jam, honey, butter or your favorite seed butter!

Source: Slightly adapted from Healthy Recipes

75 Minute Bakery Style Buns

Trying new recipes is always an interesting experience. Sometimes recipes that sound good on paper (or on the Internet) does not always translate into delicious food. But when you come across those gems where the results far exceed expectations, I cannot help but jump for joy. Those recipes I earmark and make it again and again.

Folks, this is one of those amazing recipes you will come back to! These buns were perfect for my pulled pork sandwiches as they were sturdy enough to hold in all the barbecue sauce but soft and fluffy. These buns rival those you buy at a bakery. Not to mention the other perk of making your own buns: your house will smell wonderful.

These buns make excellent hamburger buns and I think they would be equally delicious as hot dog buns. I cannot wait to make them again. The only thing I will change next time is that I will make a double batch and freeze some for later.

Ingredients
4 to 5 cups all purpose flour, divided
5 tsp (0.5 ounce) active dry yeast
1 cup milk
3/4 cup water
1/2 cup vegetable oil
1/4 cup white sugar
1 tsp salt

Directions
1. In a stand mixer, stir together 2 cups of flour and yeast.

2. In another bowl or measuring cup, mix milk, water, oil, sugar and salt together. Heat in the microwave until lukewarm, about 1-1/2 to 2 minutes. Stir again to make sure the sugar is mixed in.

3. Pour the liquid mixture into the stand mixer fitted with a flat beater. Beat until the mixture is smooth (about 3 minutes).

4. In your stand mixer, switch to a dough hook. Add in the remaining dough 1/2 cup at a time until it forms a soft dough that pulls away from the bowl. (I used all 5 cups of flour).

5. Lightly flour a cutting board or counter top. Turn out the dough and allow it to rest under a bowl for about 15 minutes. (I used my stand mixer bowl).

6. Shape the dough into 24 slightly flat buns (or you can also make 12 slightly flat buns). Place dough on baking sheet(s) lined with parchment paper. Cover with a tea towel or plastic wrap and allow it to rise until it has doubled in size (about 45 minutes).

7. Preheat the oven to 400 degrees F.

8. Bake the buns for 12 to 15 minutes until golden brown. Allow the buns to cool slightly before eating. Store in a tightly covered container for 2 days or in the fridge for 4 days.

Source: Allrecipes

3 Ingredient Pull-Apart Onion Blossom Bread

I have been wanting to make pull apart onion blossom bread for a while. There is something about melted cheese and bread that has my name written all over it.

To make this pull apart onion blossom bread, you only need three ingredients: bread loaf, cheese and green onions. If you are using store bought bread, this recipe is a cinch and will be ready in under 15 minutes! Make sure to buy a hearty loaf that will not fall apart.

If you decide to make your own bread, I would recommend giving yourself a little more time for the bread to bake, to cool off and then to make the onion blossom bread. Check out my recipes for No Time Bread*, No Knead Bread in a Hurry* or No Knead Bread*.

We dug into this onion blossom bread and were rewarded with fresh homemade bread smothered with ooey gooey melted cheese. It was the perfect accompaniment to the Cream of Mushroom Soup I made (check back tomorrow for the recipe) . Come to think of it, I think this recipe has your name written all over it too!

Ingredients
1 loaf of bread (store-bought or homemade*)
1 lb (16 ounces) of cheese (Cheddar, Monterey Jack, Jalapeno or Marble), cut into 1/8" rectangles
1 stalk green onion, chopped

Directions
1. Preheat oven to 350 degrees F.

2. With a bread knife, cut the bread length-wise and width-wise making sure not to cut through the bottom of the loaf.

3. Insert the cheese slices into the bread loaf, making sure every crevice is covered.

4. Wrap in tinfoil and bake in the oven for 10 to 15 minutes or until the cheese is melted. Alternatively, place the bread on the BBQ under indirect heat. Close the lid and cook for 5 to 10 minutes.

5. Remove tinfoil and sprinkle green onion all over. Serve immediately.

Source: Slightly adapted from The Girl Who Ate Everything

Top 10 Posts of 2014

Exactly a year ago, 2013 ended off with a bang. Literally.

My husband and I were celebrating New Years at my Mother-In-Law's when the cork from a sparkling apple juice popped off unexpectedly. The cork hit a light bulb (in the ceiling fan), which shattered into a million pieces all over the living room. All of this happened minutes before the New Year's countdown.

We spent the last 5 minutes of 2013 frantically cleaning, vacuuming and sweeping the living room before counting down to 2014. It was not a relaxed way to celebrate the start the year.

2014 felt equally frantic as it was an eventful year for us (both good and bad). Through all the craziness, it made me realize the important things in life are being healthy and spending quality time with family.

Needless to say, I am hoping for a more relaxed way to end 2014 and hoping 2015 will be a healthier and happier year.

On behalf of my husband, myself and my little man, we would like to make a toast. We wish you and your loved ones a healthy and happy year ahead. Cheers!

View image | gettyimages.com

And what better way to start 2015 than to try out the top 10 most popular posts on Frugal Allergy Mom.

10. Vietnamese Iced Coffee (cà phê đá)

Need caffeine? Try this recipe for delicious Vietnamese iced coffee.

 

9. Sweet and Tart Cranberry Blueberry Sauce

Top waffles, pancakes, ice cream, turkey and chicken with this versatile Cranberry Blueberry Sauce.

8. DIY Paper Christmas Tree Ornament

Reuse wrapping paper to make this festive 3D Christmas Tree.

7. 35 Minute BBQ Chicken Pizza on Whole Wheat Crust

From start to finish, this pizza only takes 35 minutes to make.

6. Potato Cheddar Soup 

A hearty soup to warm you up on a cold winter day.

5. 20 Minute Chocolate Chip Cookies 

A quick 20 minute cookie recipe to make when guests pop over unexpectedly!

4. Dutch Apple Pancake

An easy dessert to impress your guests.

3. Perfect Prime Rib 

Guaranteed perfect prime rib every time.

2. Rich and Creamy 2 Minute Hot Chocolate

Rich and decadent hot chocolate that will curb your chocolate craving. Also great after a day out in the snow.

1. No Time Bread Loaf

Fresh homemade bread loaf ready in over an hour!

Please come back and visit in 2015 for more nut-free recipes, frugal tips, allergy management and child development posts.

Happy New Year!

View image | gettyimages.com

No Knead Bread in a Hurry

In my No Time Bread post from earlier this week, I made a bread loaf in just over an hour. In that post, I explained that the No Time Bread is delicious but lacked the rich flavor of No Knead Bread. I also explained my love of No Knead Bread, except for the 14+ hours advance planning part.

Enter, No Knead Bread in a Hurry.

In the article posted by The Kitchn, they listed a recipe for No Knead Bread in a Hurry. It was a good compromise between the No Knead Bread and No Time Bread. The only thing was that I had to mix the dough 6 to 8 hours ahead. Don't be scared, the mixing takes all of 3 minutes; 5 minutes if I have the little man glued to my legs.

The result was much more satisfying than the No Time Bread. This is a great recipe to make before you leave for work and bake when you get home. Or in my case, make before I change out of my pajamas and bake when I am about to make dinner. My husband raved about this bread. Between the three of us, we ate most of the loaf in one sitting. There was a lot of love for this bread so I made it again the next day. The second time, we barely had any leftovers. Oops. That's a good sign right?

Beautiful crust on the bottom too.

Ingredients
3 cups bread flour
3/4 tsp active dry yeast (do not use instant)
1-1/4 tsp salt
1-1/2 cup warm water (115 to 120 degrees F)

Directions
1. Turn on the oven light as you mix the ingredients. (No need to do this step if your house is really warm or if it is in the summer)

2. In a bowl, mix the flour, yeast and salt together with a fork. Add the water and mix until it is thoroughly combined. (Note: It is important to make sure the dough is well mixed. Otherwise, your bread will have lumps of flour throughout. I am mentioning this because that is what happened to me.)

3. Cover the bowl with a towel or plastic wrap and place it in the oven (near the oven light which is the warmest part of the oven). Turn off the oven light before you leave for work.

4. Allow the dough to rest in a warm, draft free area for 6 to 8 hours.

5. After the 6 to 8 hours have passed, lightly dust a cutting board with flour and dump the dough out.

6. Fold the dough onto itself 5 or 6 times until it is in the shape of a ball.

7. Cover with a towel or plastic wrap and allow it to proof for an hour in a warm, draft free spot. (Note: I like turning on my oven light and proofing the dough in there. If you have less than an hour to proof the dough: see instructions below*)

8. Place a dutch oven without the lid into a cold oven. Preheat the oven to 450 degrees F.

9. Once the dough has doubled in size, place the dough inside the dutch oven. Shake the dough in a circular side to side motion until it evens out. Slash the top of the bread with a knife (or snip with clean kitchen scissors).

10. Cover with a lid and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the crust is brown or the inside of the loaf reads 210 to 220 degrees F.

*Quicker Proofing Method
1. Transfer the dough to a microwave safe bowl and cover with a wet paper towel.

2. Microwave for 25 seconds.

3. Allow the dough to rest for 5 minutes.

4. Microwave for another 25 seconds and allow the dough to rest inside the microwave for 15 minutes while the oven preheats.

Source: Slightly adapted from The Kitchn

No Time Bread Loaf

When Jim Lahey, the owner of Sullivan Street Bakery in New York, revolutionized the world with his no knead bread in 2006, it became so popular that it caused a sharp increase in sales for dutch ovens. The method Jim invented was thought to be innovative because the process is simple enough for a 4 year old to execute but tastes like it was made by a professional baker. It is my bread of choice. The only downside to the no knead bread is that you need at least 14 hours (12 hours to rise, 1 hour to proof and 1 hour to bake) to make this bread. Most days, I start planning dinner an hour ahead, at best two hours.

One night, with dinner about an hour and half away, I searched for a bread loaf recipe that will be ready in an hour. I stumbled upon a recipe posted by The Kitchn for No Time Bread, which promised bread in just over an hour. So I made the recipe with minor alterations and it was good, with a crusty exterior and dense interior. I thought the no time bread lacked the chewiness and flavor of the no knead bread, however, no time bread still was better than most other breads or not having bread at all (a total travesty!). To compensate for the lack of flavor, I would highly recommend serving this bread with herb butter or some tangy cream cheese. So if you are the type who does not plan dinners ahead of time, or do not have time to plan dinners ahead of time, try this recipe. It tastes delicious, especially when it is served warm.

Special Equipment: Dutch oven or Dutch oven alternatives (that can withstand 450 degrees F)

Ingredients
4-1/2 tsp active dry yeast (equivalent to two packets of yeast)
1 tbsp sugar
1-1/2 cups warm water (about 115 to 120 degrees F)
3-1/2 cups bread flour
1-1/2 tsp salt
3/4 tsp vinegar (I used distilled but the original recipe called for balsamic)

Directions
1. In a stand mixer, mix the warm water and sugar. Add the yeast and wait 5 minutes until the yeast blooms.

2. In a separate bowl, mix the flour and salt. Add in one cup of flour and knead the dough with a dough hook.

3. Add in the vinegar and the rest of the flour. Once all the flour has been added, knead on medium speed for 7 minutes. The dough will be wet but will not stick to the sides of the bowl.

4. Transfer the dough to a lightly greased microwave safe bowl. Cover the bowl with a wet towel and microwave on HIGH for 25 seconds. Allow the dough to rest for 5 minutes.

5. Place a dutch oven (without lid) in a cold oven and preheat to 450 degrees F.

6. Microwave the dough again on HIGH for 25 seconds. Allow the dough to rest in the microwave for 15 minutes in a warm spot.

7. Once the 15 minutes is up, transfer the bread to the preheated dutch oven. Shake the pot in a circular side to side motion until the bread is evenly distributed.

8. Using clean kitchen scissors, snip slashes on the top of the bread.

9. Cover the dutch oven with the lid and bake for 30 minutes. Once the 30 minutes is up, take off the lid and bake uncovered for another 10 to 15 minutes until the interior temperature is 210 degrees F and the crust is golden brown.

Source: Slightly adapted from The Kitchn

If you like No Time Bread, try:

No Knead Bread in a Hurry

No Knead Bread

No Knead Artisan Olive Bread

One of my favorite breads that I love to buy is olive bread. The salty olives with a crusty I do not buy it often since these artisan breads can be expensive at $4 a loaf. Sometimes, if I really luck out, I would find it on sale or even better yet, on clearance.

Since I have been experimenting with the No Knead Artisan Bread and Whole Wheat No Knead Bread, my husband suggested that we make an olive bread.

Let me tell you, the olive bread turned out so well. We managed to finish this loaf even faster than the previous two loaves.

Please tell me this doesn't look good.

Special Equipment
Dutch oven with lid (or a pot that can withstand 450 degrees F)

Ingredients
3 cups all purpose or bread flour
3/4 tsp salt
1/4 tsp active dry yeast
1-1/2 cup warm water
1-1/2 cups sliced kalamata olives, pitted and rinsed

Directions
1. In a large bowl, mix all the dry ingredients. With a wooden spoon pour in water and stir until there is no flour remaining on the bottom of the bowl.

2. Cover the bowl with plastic wrap and allow the dough to rest in a draft free spot for at least 12 hours (up to 24 hours).

3. On a floured surface, scrape out the dough. Using your hands, fold in 1/4 cup of olives at a time and fold the dough onto itself. Repeat until all the olives are used up and the dough is shaped like a ball. Allow the loaf to proof for 2 hours on the counter top.

4. About 15 minutes before the proofing is done, place the empty dutch oven with lid inside the oven. Preheat the oven to 450 degrees F.

5. Once the oven has preheated, dump the dough into the pot and shake the pot to even out the dough.

6. Cover with a lid and bake for 30 minutes.

7. Once the 30 minutes is up, lift the lid and bake uncovered for another 15 to 20 minutes until the crust is golden brown.

8. Allow bread to cool on cooling rack for 10 minutes before slicing.

Source: Adapted from A Stack of Dishes and Steamy Kitchen