Simple Recipe Box Ben Harper

Welcome back to the Simple Recipe Box podcast with your host, Ben Harper! Today, we're diving into a dish that’s as delightful to eat as it is simple to make: Candied Sweet Potatoes. This recipe is a surefire way to impress your guests, whether it's a holiday dinner or a cozy family gathering.


Let’s start with what you’ll need. Grab two large sweet potatoes, and peel and cut them into 1-inch cubes for even cooking. You’ll also need a quarter cup of granulated sugar, two tablespoons of light brown sugar, a quarter cup of heavy cream, two tablespoons of unsalted butter, melted, and for the spices: one teaspoon of ground cinnamon, half a teaspoon of nutarymeg, and a quarter teaspoon of salt. Optional ingredients include a quarter cup of chopped pecans or walnuts and some fresh thyme leaves for garnish.


Now, let’s get cooking! Preheat your oven to 400 degrees Fahrenheit. In a large bowl, toss the sweet potato cubes with the granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Make sure each piece is well coated. This step is crucial as it ensures that every bite of your candied sweet potatoes is bursting with flavor.


Next, whisk together the heavy cream and melted butter in a separate bowl. This creamy mixture will add a rich, velvety texture to the dish, complementing the sweetness of the potatoes. Pour this over your sweet potato mixture and toss again to coat evenly.


Transfer everything into a 9x13-inch baking dish and spread it out evenly. Cover the dish with aluminum foil—this helps the sweet potatoes cook through without losing too much moisture. Bake in your preheated oven for 30 minutes. After that, remove the foil and continue to bake for another 15 to 20 minutes. This allows the sweet potatoes to get that lovely caramelized top.


If you’re adding nuts, sprinkle them over the sweet potatoes in the last five minutes of baking for a nice crunch. Once done, let the dish cool slightly before garnishing with fresh thyme leaves, if using.


There you have it, folks! Serve these candied sweet potatoes warm as a perfect side dish. They pair wonderfully with a variety of mains, from roasted turkey to glazed ham, making them a versatile choice for any meal.


And if you have leftovers, no worries! Candied sweet potatoes store beautifully. Just allow them to cool completely, then transfer to an airtight container. They’ll keep in the fridge for up to five days or in the freezer for up to three months. When you’re ready to enjoy them again, simply reheat in the oven until warmed through.


Remember, the key to perfect candied sweet potatoes is in the preparation. Take your time to coat those sweet potato cubes thoroughly and don’t rush the baking. Follow these tips, and you’re sure to have a dish that not only tastes amazing but also looks impressive on any dining table.


Thanks for tuning in to the Simple Recipe Box podcast. I’m Ben Harper, and I can’t wait to share more delicious, easy-to-follow recipes with you next time. Happy cooking, everyone!


For the full recipe, visit https://www.simplerecipebox.com/candied-sweet-potatoes-recipe-that-will-wow-your-guests/ (Candied Sweet Potatoes Recipe).

Welcome back to the Simple Recipe Box podcast! I’m your host, Ben Harper, and today we’re diving into the world of sourdough with a special focus on making the perfect sourdough sandwich bread. So, whether you’re a seasoned baker or just starting out, this episode is packed with tips and tricks to elevate your sandwich game!


Let’s start with the essentials. For this sourdough sandwich bread, you’ll need an active sourdough starter, bread flour, salt, water, and a touch of unsalted butter for richness—though that’s optional. The magic begins with your starter; it should be bubbly and active to give your bread that beautiful rise and tangy flavor.


Now, onto the process. Combine your starter with bread flour to form a shaggy dough. Add salt and water, and knead until you’ve got a smooth, elastic dough. This kneading is crucial as it develops the gluten, giving your bread structure and that delightful chewiness.


After kneading, let the dough undergo its first fermentation, sitting at room temperature until it doubles in size. This could take about 4 to 5 hours. Patience is key here; this step is what develops the sourdough’s distinct flavor and texture.


Once doubled, shape the dough and let it rise again. This second rise is what makes your bread light and airy. When it’s ready, bake it in a preheated Dutch oven to create a steamy environment, mimicking a professional bakery oven. This steam is what gives the bread a crispy, golden crust while keeping the inside soft and fluffy.


After about 45 to 50 minutes in the oven, let your bread cool before slicing. This cooling period sets the crumb and makes it easier to slice.


Now, how about storing your freshly baked sourdough sandwich bread? Wrap it in a clean kitchen towel or place it in a bread bag to keep it fresh. Avoid storing it in the refrigerator as it can make the bread stale faster. If you need to store it longer, slice and freeze the bread, ready to be toasted whenever you crave a fresh piece.


And there you have it! A beautifully baked loaf of sourdough sandwich bread. Perfect for a hearty sandwich, a crispy grilled cheese, or simply toasted with a bit of butter or jam. The simplicity of ingredients and steps makes this recipe accessible to everyone, promising delicious results that are sure to impress.


Thank you for tuning into today’s episode. Remember, baking is as much about the process as it is about the final product. Each step you take brings you closer to mastering the art of sourdough bread. Happy baking and see you next time on the Simple Recipe Box podcast!


For the full recipe, visit https://www.simplerecipebox.com/sourdough-sandwich-bread-recipe-you-must-try-today/ (Sourdough Sandwich Bread Recipe).

Welcome back to Simple Recipe Box with your host, Ben Harper! Today, we're diving into a culinary delight that’s sure to impress at your next dinner party or family gathering – we’re making juicy, tender ribs right in your oven!


Now, I know what you're thinking: "Ribs, in the oven? Can they really turn out as good as on the grill?" Trust me, with this foolproof method, you'll be making ribs so mouthwatering, your guests will be asking for seconds before they've even finished their first serving.


Let’s start with what you’ll need. Grab about 2 pounds of your favorite ribs, be it beef or pork. For the dry rub, mix together ¼ cup of brown sugar, 2 tablespoons of smoked paprika, 1 tablespoon each of garlic and onion powder, a teaspoon of salt, half a teaspoon of black pepper, and if you like a kick, a quarter teaspoon of cayenne pepper.


Now, for the glaze – this is what gives those ribs that irresistible sticky sweetness. You’ll need ¼ cup each of honey and apple cider vinegar, 2 tablespoons of Dijon mustard, 2 tablespoons of olive oil, and about a cup of your favorite barbecue sauce.


Alright, let’s get cooking! First, preheat your oven to 300°F. While that’s warming up, mix your dry ingredients in a bowl. Next, you’ll want to prepare your ribs by removing the membrane on the back. This is crucial as it allows all those beautiful spices to really penetrate the meat.


Once your ribs are prepped, generously apply your dry rub all over them. Lay the ribs on a baking sheet lined with foil – this makes cleanup a breeze – and drizzle them with the olive oil, honey, and apple cider vinegar mix. Cover them with another piece of foil to keep all that moisture locked in.


Now, into the oven they go for about 2 hours. This low and slow cooking is the secret to fall-off-the-bone tenderness. After 2 hours, remove the top foil, brush on your glaze, and pop them back in the oven for another 30 minutes to get that perfect caramelization.


And there you have it! Let them rest a few minutes before serving to let all those juices redistribute. Pair your ribs with classic sides like coleslaw or corn on the cob, and you’ve got a meal that’s sure to delight.


Remember, the key to perfect ribs is patience – low and slow is the way to go. And don't forget, if you have leftovers, they can be stored in the fridge or freezer and reheated to enjoy all over again.


Thanks for tuning in to Simple Recipe Box. I’m Ben Harper, and I can’t wait to hear all about your rib-making adventures. Until next time, keep cooking and keep sharing those delicious meals with the ones you love. Happy cooking, everyone!


For the full recipe, visit https://www.simplerecipebox.com/oven-baked-ribs-recipe-reveals-secret-to-juicy-perfection/ (Oven-Baked Ribs Recipe Reveals Secret to Juicy Perfection).

Welcome back to Simple Recipe Box, where we turn your kitchen into a flavor workshop! I’m your host, Ben Harper, and today, we’re diving into a classic that’s going to elevate your seafood dishes to a whole new level. Yes, we’re talking about the king of condiments—tartar sauce. But not just any tartar sauce; we’re whipping up the best homemade version that’ll have you saying goodbye to store-bought forever.


Let’s start with what you’ll need. The base of our tartar sauce is high-quality mayonnaise. Opt for one without artificial preservatives to really taste the difference. Next, we’ll add some tang and crunch with fresh dill pickles and pickle relish—sweet relish works wonders here. For that zesty kick, we can’t forget Dijon mustard and a good squeeze of fresh lemon juice. These ingredients are simple, but quality is key, so choose the best you can find.


Now, grab a mixing bowl and let’s get to it. Combine your mayonnaise, pickle relish, finely chopped dill pickles, a dash of Dijon mustard, and lemon juice. Season with a bit of salt and black pepper to taste. Stir everything until well mixed. You want a creamy texture with bits of pickle clearly visible. This isn’t just about taste—it’s about texture too.


Once mixed, give it a taste. Adjust the seasoning if needed. Maybe a pinch more salt? A little more lemon juice? This is your sauce, make it how you love it! When you’re happy with the flavor, cover it and let it chill in the fridge. This melds the flavors together beautifully.


While that’s chilling, let’s chat serving. Tartar sauce is versatile. It’s classic with fish and chips, but don’t hesitate to dollop it on grilled salmon, or even spread it on a fish burger. And if you’re feeling adventurous, why not try it as a dip for crunchy veggies?


Storing your tartar sauce is easy. Just keep it in an airtight container in the fridge, and it’ll stay fresh for up to a week. Remember, no freezing, as that will change the texture.


Before we wrap up, a quick tip: for an added gourmet touch, sprinkle some chopped fresh chives over your tartar sauce before serving. It adds a pop of color and a hint of onion flavor that’s just delightful.


There you have it, folks—your very own homemade tartar sauce that’s sure to impress. Simple ingredients, a bit of mixing, and you’ve got a condiment that’s not only tasty but also a conversation starter. Thanks for tuning in, and remember, great cooking isn’t just about recipes—it’s about techniques. Join me next time on Simple Recipe Box for more culinary fun. Happy cooking, everyone!


For the full recipe, visit https://www.simplerecipebox.com/best-tartar-sauce-recipe-that-will-blow-your-taste-buds-away/ (Best Tartar Sauce Recipe).

Welcome back to the Simple Recipe Box podcast with your host, Ben Harper. Today, we’re diving into a game-changing tool for all home cooks: the Recipe Finder by Ingredients. Ever found yourself staring at your pantry, unsure what to make? This tool is your culinary savior, transforming what you have into delicious meals.


Let’s start with how this tool works. Simply input the ingredients you have on hand into the recipe finder, and it instantly suggests a variety of dishes you can prepare. It’s perfect for those days when you’re puzzled about dinner or when you want to try something new without a trip to the store.


Now, let’s talk about reducing food waste. This tool helps you utilize leftovers or ingredients that are close to their expiry. For instance, you can enter 'chicken and vegetables,' and it might suggest a Chicken and Vegetable Stir-Fry, which we’ll discuss in a moment.


Before we get into the cooking, remember, this tool is fantastic for meal planning. It aligns with our blog post on the recipe calculator, which can streamline your meal preparation and ensure you enjoy balanced, tasty meals every day.


Alright, let’s cook something! Today, we’re making a Chicken and Vegetable Stir-Fry, an easy and delicious dish that’s perfect for beginners and seasoned cooks alike. Here’s what you need: boneless, skinless chicken breast, mixed vegetables like bell peppers, carrots, and broccoli, olive oil, garlic, soy sauce, honey, and some salt and pepper. You’ll also want some rice or noodles for serving.


Here’s the step-by-step guide:


Heat olive oil in a large skillet over medium-high heat.

Cook the chicken until browned and set aside.

In the same skillet, sauté the vegetables until tender.

Add garlic, soy sauce, and honey, mixing well.

Return the chicken to the skillet, combine with the veggies and sauce, and cook for a few more minutes.

Season with salt and pepper, and serve over rice or noodles.



Simple, right? This stir-fry not only tastes great but also uses ingredients you’re likely to have, making it a perfect last-minute dinner option.


Now, for storing leftovers, cool the stir-fry before placing it in an airtight container in the fridge, where it’ll keep for up to three days. Reheat it in the microwave or on the stove, and it’s as good as new!


So, why not give the Recipe Finder by Ingredients a try tonight? It’s a tool that saves time, reduces waste, and helps you cook delicious meals effortlessly. Check out our website, Simple Recipe Box, for more tips and tricks on using this fantastic tool effectively.


That’s all for today’s episode. Join us next time as we continue to explore the joy of home cooking. Happy cooking, everyone!


For the full recipe, visit https://www.simplerecipebox.com/recipe-finder-by-ingredients-discover-your-next-favorite-meal/ (Chicken and Vegetable Stir-Fry).

Welcome to the Simple Recipe Box, where we turn your kitchen into a bakery! I’m your host, Ben Harper, and today, we’re diving into the world of sourdough bagels. If you’ve ever dreamed of making bakery-style bagels right at home, this episode is your golden ticket!


Let’s start with what you’ll need. Grab some warm water, active sourdough starter, bread flour, salt, sugar, and a bit of vegetable oil. Optionally, you can have an egg for a glossy finish and some sesame or poppy seeds for topping. Remember, the quality of your ingredients plays a huge role in the final taste and texture of your bagels.


Now, onto the exciting part – making the bagels! Begin by dissolving your sourdough starter in warm water. This activation is crucial for the fermentation that gives sourdough its distinct tangy flavor. Next, mix in your bread flour, salt, and sugar until a shaggy dough forms. Here’s a tip: use bread flour for its high protein content, which is essential for that chewy bagel texture we all love.


Once your dough is mixed, it’s time to knead. Spend about 10 minutes working the dough until it's smooth and elastic. This step builds the gluten structure that will hold your bagels together. After kneading, let the dough ferment at room temperature for 4 to 5 hours. You’re looking for it to double in size – this is where the magic happens!


After fermentation, divide the dough into equal pieces, roll each into a ball, and then poke a hole in the center to form that classic bagel shape. Let these shaped bagels proof for another 2 to 3 hours. They should puff up nicely.


Preheat your oven to 425°F. The next step is crucial: boiling the bagels. Boil them for about 1-2 minutes on each side in water mixed with a bit of sugar. This boiling process is the secret to the bagel’s signature chewy exterior. Once boiled, bake the bagels for 15-20 minutes until golden brown.


And there you have it! Let your bagels cool on a wire rack before diving in. For a beautiful finish, brush them with an egg wash and sprinkle on some seeds before baking.


Storing your sourdough bagels is simple. Keep them in an airtight container at room temperature for up to three days, or freeze them for longer storage. When you’re ready to enjoy a frozen bagel, just reheat it in the oven at 350°F for about 10 minutes.


That’s all for today’s episode on making the perfect sourdough bagels. Experiment with different toppings and fillings to make each batch uniquely yours. Thanks for tuning in to Simple Recipe Box. Bake with joy, and I’ll see you next time!


For the full recipe, visit https://www.simplerecipebox.com/sourdough-bagel-recipe-unlock-the-secret-to-perfect-bagels/ (Sourdough Bagel Recipe).