Between commuting and actually working, I am gone for 12 hours a day. This recipe is great because it only takes 15 minutes to prep in the morning and or family of two can have great meals several days in a row. Plus it uses all of those food storage canned goods!
12 boneless, skinless chicken thighs, 2 pounds (breasts work too)
salt and pepper
vegetable oil
1 cup salsa, we like the hot variety
2 cans black beans, rinsed and drained
(sometimes I use one a of kidney beans and 1 can black beans)
2 (11 oz ) cans whole kernel corn, drained
2 tbsp fresh cilantro
1. Heat some vegetable oil in a pan. Sprinkle chicken with salt and brown in hot oil. About 2 minutes on each side.
2. Mix salsa, beans, and corn in the slow cooker. Top with chicken.
3. Cook for 7-9 hours on low.
4. Enjoy over rice and garnish with cilantro.
I also shred all the chicken we didn't eat the first night and make burritos with the leftovers for the next couple of nights.
Friday, May 23, 2008
Lorri's Rolled Meatloaf
1 1/2 pounds ground beef, pork and veal mix from the butcher's counter (meatloaf mix)
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
2 tablespoons golden or dark raisins, chopped
3 tablespoons pine nuts(or cashews), chopped
3 tablespoons grated cheese, Parmigiano or Romano (optional)
2 tablespoons chopped flat-leaf parsley
1 cup baby spinach (its easiest if you roughly chop it)
6 slices prosciutto di Parma or deli sliced ham for those on a budget ☺
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling
Preheat oven to 450 degrees F.
Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. The easiest way to do this is to use cookie sheets. Cover the first with wax paper and put the meat on that. Then cover the meat with waxed paper and use the other cookie sheet to smash the meat down. Great method!
Cover meat with spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, , working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly. Don’t drizzle too much. This just keeps the raisins from burning and looking absolutely disgusting. However, too much oil means a greasy meatloaf.
Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
Salt and pepper
1/2 cup Italian bread crumbs
1 egg
2 cloves garlic, minced
1/4 small white onion, grated
2 tablespoons golden or dark raisins, chopped
3 tablespoons pine nuts(or cashews), chopped
3 tablespoons grated cheese, Parmigiano or Romano (optional)
2 tablespoons chopped flat-leaf parsley
1 cup baby spinach (its easiest if you roughly chop it)
6 slices prosciutto di Parma or deli sliced ham for those on a budget ☺
6 slices deli sliced provolone
Extra-virgin olive oil, for drizzling
Preheat oven to 450 degrees F.
Mix meat and next 10 ingredients as if you were making meatloaf. Flatten meat out on a waxed paper lined cookie sheet into a thin layer: 1/2-inch thick, 12 inches long by 6 to 8 inches wide. The easiest way to do this is to use cookie sheets. Cover the first with wax paper and put the meat on that. Then cover the meat with waxed paper and use the other cookie sheet to smash the meat down. Great method!
Cover meat with spinach, prosciutto and cheese then roll the meat, using the waxed paper to help roll up into a large log, , working across the 6 to 8-inch side, resulting in a 12-inch long log. Drizzle the log with extra-virgin olive oil to coat lightly. Don’t drizzle too much. This just keeps the raisins from burning and looking absolutely disgusting. However, too much oil means a greasy meatloaf.
Roast meatroll 20 minutes. Cut into 1-inch slices, 3 pieces per portion, and serve. Make pasta while meat is in the oven.
Monday, May 12, 2008
Christina's Rosted Butternut Squash and Bacon Pasta
3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced onion
8 ounces uncooked penne
1/4 cup all-purpose flour
2 cups milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/4 cup grated fresh Parmesan cheese
Preheat oven to 425°.
Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add onions to pan; sauté 5 minutes or until tender. Combine squash mixture, bacon, and onions; set aside.
Cook pasta according to the package directions, omitting salt and fat. Drain well.
Combine flour and 1/2 teaspoon salt in a pan over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine.Combine pasta mixture with butternut squash mixture and toss well to combine. Spoon into an 11 x 7-inch baking dish lightly coated with cooking spray. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced onion
8 ounces uncooked penne
1/4 cup all-purpose flour
2 cups milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/4 cup grated fresh Parmesan cheese
Preheat oven to 425°.
Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add onions to pan; sauté 5 minutes or until tender. Combine squash mixture, bacon, and onions; set aside.
Cook pasta according to the package directions, omitting salt and fat. Drain well.
Combine flour and 1/2 teaspoon salt in a pan over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine.Combine pasta mixture with butternut squash mixture and toss well to combine. Spoon into an 11 x 7-inch baking dish lightly coated with cooking spray. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.
Christina's Grilled Chicken Salad
1/4 cup grape seed oil or olive oil
3 tablespoons balsamic vinegar
1 tablespoon dried dillweed
1 large clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crushed
4 medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8 cups spinach
3/4 cup seedless red grapes, halved
1/3 cup crumbled goat cheese
1/4 cup pine nuts, toasted
1. For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
2. Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.
3. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads.
3 tablespoons balsamic vinegar
1 tablespoon dried dillweed
1 large clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crushed
4 medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8 cups spinach
3/4 cup seedless red grapes, halved
1/3 cup crumbled goat cheese
1/4 cup pine nuts, toasted
1. For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
2. Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.
3. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads.
Christina's Garlic Chicken
from Smitten Kitchen
1 3- to 4-pound chicken, cut into 8 pieces, at room temperature
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil1 tablespoon unsalted butter
About 40 large garlic cloves
1/2 cup dry white wine
1/2 cup chicken stock or canned broth.
1. Season chicken liberally with salt and pepper. Place a deep, nonreactive skillet or Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.
2. Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. Sauté, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan.
3. Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more. Serve chicken with garlic and pan juices and, if desired, rice or sautéed potatoes.
1 3- to 4-pound chicken, cut into 8 pieces, at room temperature
Salt and freshly ground black pepper
2 tablespoons extra virgin olive oil1 tablespoon unsalted butter
About 40 large garlic cloves
1/2 cup dry white wine
1/2 cup chicken stock or canned broth.
1. Season chicken liberally with salt and pepper. Place a deep, nonreactive skillet or Dutch oven over high heat, and add oil and butter. When fats are hot but not smoking, add chicken pieces skin side down and cook until skin turns an even, golden brown, about 5 minutes. Work in batches, if necessary, and carefully regulate heat to avoid scorching skin. Turn pieces and brown them on other side for an additional 5 minutes.
2. Reduce heat to medium. Bury garlic cloves under chicken to make sure they settle in one layer at bottom of skillet. Sauté, shaking or stirring pan frequently, until garlic is lightly browned on all sides, about 10 minutes. Add wine and stock, scraping bottom of pan.
3. Cover and continue cooking until juices run clear when a thigh is pricked, 10 to 15 minutes more. Serve chicken with garlic and pan juices and, if desired, rice or sautéed potatoes.
Christina's Green Minestrone
from Rachael Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves
Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 slices pancetta or 1/4 pound thick cut prosciutto, chopped
1 medium onion, chopped
2 ribs celery, chopped
2 large cloves garlic, crushed
1 medium zucchini, diced
1 bay leaf, fresh or dried
1 can white beans, cannellini
1 can garbanzo beans
Salt and freshly ground black pepper
8 cups chicken broth or stock
1 cup ditalini pasta or mini penne pasta
1/2 pound green beans, trimmed and cut into 1-inch pieces
10 ounces spinach, stems removed and coarsely chopped, or any other dark greens
1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table
12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves
Heat a soup pot over medium high heat. Add oil and pancetta or prosciutto. Saute 2 minutes and add onions, celery, garlic, zucchini and bay to the pot. Season vegetables with salt and pepper, to your taste. Saute vegetables 5 minutes, stirring frequently. Add white beans, garbanzo beans and chicken broth to the pot. Cover soup and bring to a boil. Add pasta and green beans to the soup and cook 8 minutes, or until pasta is just tender. Stir in spinach to wilt, 1 minute. Stir in grated cheese and ladle soup into bowls. Top soup with torn or shredded basil or chopped parsley.
Christina's Veggie Frittata with Cilantro Chile Sauce
Cilantro Chile Sauce
2 large cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed
1 small bunch cilantro
1 green (serrano) chile, seeds removed
2 pinches ground cumin
a couple big pinches of salt
Frittata
6 large eggs
1 tablespoon olive oil
1 small yellow onion, chopped
3 small potatoes, very very thinly sliced
1/2 cup yellow zucchini or cauliflower,1/2-inch pieces
1/4 cup goat cheese, crumbled
1/4 cup pumpkin seeds, toasted
couple pinches of salt
Preheat your oven to 450F degrees. Make the cilantro chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed. Set aside.
In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add the potatoes and zucchini (or cauliflower), cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside.
Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the potato onion mixture over the top.
Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of goat cheese and the pumpkin seeds across the top of the frittata in the final 2 minutes of baking. Remove from oven (be careful the handle is hot!), cut into wedges and serve.
2 large cloves garlic
1/2 cup extra virgin olive oil
2 tablespoons lemon juice, freshly squeezed
1 small bunch cilantro
1 green (serrano) chile, seeds removed
2 pinches ground cumin
a couple big pinches of salt
Frittata
6 large eggs
1 tablespoon olive oil
1 small yellow onion, chopped
3 small potatoes, very very thinly sliced
1/2 cup yellow zucchini or cauliflower,1/2-inch pieces
1/4 cup goat cheese, crumbled
1/4 cup pumpkin seeds, toasted
couple pinches of salt
Preheat your oven to 450F degrees. Make the cilantro chile sauce by pureeing the garlic, olive oil, lemon juice, cilantro, chile, cumin, and salt until very smooth. Taste and add more salt if needed. Set aside.
In a medium bowl whisk the eggs with a small pinch of salt. Set aside. In a (small) 8 1/2-inch ovenproof nonstick skillet over medium-high heat add the olive oil, onion, and another pinch of salt. Saute, stirring constantly, until the onion starts to brown, 5 - 7 minutes. Add the potatoes and zucchini (or cauliflower), cover, and cook for another 3 minutes or so. Slide everything out of the skillet onto a plate and set aside.
Turn down the heat a bit. Using the same skillet, add the eggs and cook over medium-low heat for about 5 minutes or until the eggs are just set and there isn't a lot of liquid running around the pan. To facilitate this, run a spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook. Drizzle the eggs with a few tablespoons of the cilantro chile sauce, now sprinkle the potato onion mixture over the top.
Place the skillet in the oven and bake for about 9 minutes, or until well set and puffy. Add a crumble of goat cheese and the pumpkin seeds across the top of the frittata in the final 2 minutes of baking. Remove from oven (be careful the handle is hot!), cut into wedges and serve.
Sunday, May 4, 2008
Christina's Broiled Fish Cakes With Ginger and Cilantro
from Bitten
1 baking potato weighing about 1/2 pound
Salt to taste
1 1/2 pounds fillet of cod or other mild, delicate white fish
1 tablespoon peeled and minced ginger
1/2 cup minced cilantro leaves, plus more for garnish
1 fresh or dried hot red chile, minced, or 1/4 teaspoon cayenne, or to taste
Freshly ground black pepper to taste
2 tablespoons peanut or other oil
Lime wedges
1. Boil potato in salted water to cover until it is tender but not mushy, 30 to 40 minutes.
2. Meanwhile, place the fish in a skillet that can later be covered. Add water to cover, salt the water, and bring to a boil over high heat. Cover, turn off heat, and set a timer for 10 minutes. After that time, use a slotted spoon to remove the fish to a bowl.
3. When potato is done, peel it and mash it with the fish. Add the seasonings along with some salt and pepper, and work the mixture with your hands until it is well blended. Shape into 8 equal burger-shaped patties.
4. Preheat the broiler, and set the rack about 4 inches from heat source. Brush the patties on both sides with oil, then place on a non-stick baking sheet. Broil carefully, until nicely browned on top, then turn and brown on the other side. Sprinkle with more cilantro, and serve hot, with lime wedges.
Christina's Pan Seared Tilapia with Almond Browned Butter and Snow Peas
3 cups snow pea pods, trimmed
4 4- to 5-ounce skinless fresh tilapia fillets, or other whitefish
Sea salt and freshly ground pepper
1 teaspoon all-purpose flour
1 tablespoon olive oil
2 tablespoons butter
1/4 cup coarsely chopped almonds
1 tablespoon snipped fresh parsley
1. Bring lightly salted water to boiling in a large saucepan. Add pea pods. Cook for 2 minutes. Drain and set aside.
2. Meanwhile, season fish with salt and pepper on one side; sprinkle with flour. Heat a large skillet over medium-high heat. When the pan is hot (a drop of water should sizzle or roll) remove from heat and add olive oil, tilting pan to coat with oil. Return pan to heat and add fish (if necessary, cook fish half at a time). Cook fish for 4 to 5 minutes or until it is easy to remove with spatula. Gently turn fish and cook for 2 to 3 minutes more or until fish flakes easily when tested with a fork. Arrange peas on a serving platter; arrange fish on top of peas.
3. Reduce heat to medium. Add butter to skillet. When butter begins to melt, stir in almonds. Cook for 30 to 60 seconds or until butter is melted and nuts are lightly toasted (do not let butter burn). Spoon butter mixture over fish fillets. Sprinkle with parsley.
Christina's Chocolate Babka
from Smitten Kitchen
Streusel Topping
3/4 cups confectioners' sugar
2/3 cups all-purpose flour
6 tablespoons (3/4 stick) unsalted butter, room temperature
In a large bowl, combine sugar, flour, and butter. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.
Dough
4 1/4 cups (530 grams) all-purpose flour, plus extra for dusting
1/2 cup (100 grams) granulated sugar
2 teaspoons instant yeast
Grated zest of 1 small lemon or half an orange (optional)
3 large eggs
1/2 cup water (cold is fine) and up to 1 to 2 tablespoons extra, if needed
3/4 teaspoon fine sea or table salt
2/3 cup unsalted butter (150 grams or 5.3 ounces) at room temperature
Sunflower or other neutral oil (coconut), for greasing
4 1/4 cups (530 grams) all-purpose flour, plus extra for dusting
1/2 cup (100 grams) granulated sugar
2 teaspoons instant yeast
Grated zest of 1 small lemon or half an orange (optional)
3 large eggs
1/2 cup water (cold is fine) and up to 1 to 2 tablespoons extra, if needed
3/4 teaspoon fine sea or table salt
2/3 cup unsalted butter (150 grams or 5.3 ounces) at room temperature
Sunflower or other neutral oil (coconut), for greasing
Filling
4 1/2 ounces (130 grams) dark chocolate (or approximately 3/4 cup chocolate chips)
1/2 cup (120 grams) unsalted butter, cold is fine
Scant 1/2 cup (50 grams) powdered sugar
1/3 cup (30 grams) cocoa powder
1 teaspoon cinnamon
4 1/2 ounces (130 grams) dark chocolate (or approximately 3/4 cup chocolate chips)
1/2 cup (120 grams) unsalted butter, cold is fine
Scant 1/2 cup (50 grams) powdered sugar
1/3 cup (30 grams) cocoa powder
1 teaspoon cinnamon
3/4 cups confectioners' sugar
2/3 cups all-purpose flour
6 tablespoons (3/4 stick) unsalted butter, room temperature
In a large bowl, combine sugar, flour, and butter. Using a fork, stir until fully combined with clumps ranging in size from crumbs to 1 inch.
Make the dough: Combine the flour, sugar, yeast and zest in the bottom of the bowl of a stand mixer. Add eggs and 1/4 cup water, mixing with the dough hook until it comes together; this may take a couple minutes. It’s okay if it’s on the dry side, but if it doesn’t come together at all, add extra water, 1 tablespoon at a time, until the dough forms a mass. With the mixer on low, add the salt, then the butter, a spoonful at a time, mixing until it’s incorporated into the dough. Then, mix on medium speed for 10 minutes until dough is completely smooth; you’ll need to scrape the bowl down a few times. I usually found that after 10 minutes, the dough began to pull away from the sides of the bowl. If it doesn’t, you can add 1 tablespoon extra flour to help this along.
Coat a large bowl with oil (or scrape the dough out onto a counter and oil this one) and place dough inside, cover with plastic and refrigerate. Leave in fridge for at least half a day, preferably overnight.
[To make this on the same day, see my fourth note below.]
Make filling: Melt butter and chocolate together until smooth. Stir in powdered sugar and cocoa; mixture should form a spreadable paste. Add cinnamon, if desired. [If you're wondering what happened to the pecans and granulated sugar, see my third note below.]
Assemble loaves: Coat two 9-by-4-inch (2 1/4 or 1kg) loaf pans with oil or butter, and line the bottom of each with a rectangle of parchment paper. Take half of dough from fridge (leave the other half chilled). Roll out on a well-floured counter to about a 10-inch width (the side closest to you) and as long in length (away from you) as you can when rolling it thin, likely 10 to 12 inches.
Spread half of chocolate mixture evenly over the dough, leaving a 1/2-inch border all around. Brush the end farthest away from you with water. Roll the dough up with the filling into a long, tight cigar. Seal the dampened end onto the log. I found that transferring the log to a lightly floured baking tray in the freezer for 10 to 15 minutes made it much, much easier to cut cleanly in half. Repeat with second dough.
Trim last 1/2-inch off each end of log. Gently cut the log in half lenghtwise and lay them next to each other on the counter, cut sides up. Pinch the top ends gently together. Lift one side over the next, forming a twist and trying to keep the cut sides facing out (because they’re pretty). Don’t worry if this step makes a mess, just transfer the twist as best as you can into the prepared loaf pan. In one batch, mine was long enough to “S” inside the pan and I nested the trimmed ends of the log in the openings. Even if you don’t (and choose to bake them separately in a little pan, as I did in other batches), the dough will fill in any gaps by the time it’s done rising and baking, so don’t worry.
Cover with a damp tea towel and leave to rise another 1 to 1 1/2 hours at room temperature. Repeat process with second loaf.
Heat oven to 375°F (190°C). Remove towels. Crumble 1/2 of streusel topping over each loaf. Place each loaf on the middle rack of your oven. Bake for 30 minutes, but there’s no harm in checking for doneness at 25 minutes. A skewer inserted into an underbaked babka will feel stretchy/rubbery inside and may come back with dough on it. When fully baked, you’ll feel almost no resistance.
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