I had this recipe starred in my reader and I had some leftover buttermilk that I had to use before it went to waste so I decided to use it in these muffins. These muffins are really good and very hearty tasting. I used strawberries and cherries as my filling, but any fruit combo would do. I think that raspberry, lemon and peach would be delicious. Note: The filling is very thick so make sure that you don't over mix it because it will turn kind of gummy.
Source: http://senoraespanola.blogspot.com
Ingredients:
2.5 c all-purpose flour
3/4 c white sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Zest of one lemon
1 large egg, lightly beaten
3/4 c buttermilk
2/3 canola oil
1 tsp vanilla extract
2 c fresh or frozen berries
Directions:
Preheat the oven to 375 degrees F. Grease and flour a muffin pan. Set aside.
In a large mixing bowl whisk together the egg, buttermilk, oil and vanilla.
In another large bowl combine the flour, sugar, baking powder, baking soda, salt and lemon zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until combined. Don't over mix the batter or tough muffins will result.
Fill each muffin cup almost full of batter, using two spoons or a scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes (35 for jumbo). Transfer to a wire rack and cool 5 minutes before removing from the pan.
Serves 12
Tuesday, March 31, 2009
Vegetarian Ribollita
I have been on a vegetable kick lately so I have made a lot of recipes that incorporate a bunch of fresh veggies. I also I have been trying to make more meatless dishes to save some money. This recipe caught my attention because it included beans in it which made it a hearty meal. It was one of the best vegetable soups that I have ever tasted. Try it you won't be disappointed.
Ingredients:
1/4 c extra virgin olive oil, plus more for drizzling ( I used 1 tbsp and I didn't add more for drizzling)
1 medium onion, diced
1 rib celery, sliced
1 medium zucchini, diced
2 carrots, peeled and diced
3 garlic cloves, chopped ( I grated them)
1 sprig fresh rosemary ( I used dried)
salt and pepper
1 head savoy cabbage, cleaned and coarsely chopped
1 (15 oz) can diced tomatoes
1/2 c chopped basil
1 tsp dried marjoram
1 (15 oz) can cannellini beans
10 c vegetable broth ( I used 4 c chicken broth)
4 c sourdough bread, cubed (I omitted)
3 c baby spinach (I omitted)
1/2 c Pecorino-Romano
Directions:
In a large pot, heat the olive oil over medium heat. Add the onions, garlic, carrots, celery, zucchini, rosemary and slat and pepper. Cook until the veggies are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil and marjoram. Cook until cabbage is tender, about 10 minutes. Stir in beans and broth, and adjust the heat to simmer gently for 20 minutes.
Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook soup until it thickens, about 10 minutes. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a drizzle of olive oil (I omitted this whole last step)
Ingredients:
1/4 c extra virgin olive oil, plus more for drizzling ( I used 1 tbsp and I didn't add more for drizzling)
1 medium onion, diced
1 rib celery, sliced
1 medium zucchini, diced
2 carrots, peeled and diced
3 garlic cloves, chopped ( I grated them)
1 sprig fresh rosemary ( I used dried)
salt and pepper
1 head savoy cabbage, cleaned and coarsely chopped
1 (15 oz) can diced tomatoes
1/2 c chopped basil
1 tsp dried marjoram
1 (15 oz) can cannellini beans
10 c vegetable broth ( I used 4 c chicken broth)
4 c sourdough bread, cubed (I omitted)
3 c baby spinach (I omitted)
1/2 c Pecorino-Romano
Directions:
In a large pot, heat the olive oil over medium heat. Add the onions, garlic, carrots, celery, zucchini, rosemary and slat and pepper. Cook until the veggies are soft and juicy, about 10 minutes. Add the cabbage, tomatoes, basil and marjoram. Cook until cabbage is tender, about 10 minutes. Stir in beans and broth, and adjust the heat to simmer gently for 20 minutes.
Remove the rosemary sprig. Stir in the bread and spinach, increase the heat to medium and cook soup until it thickens, about 10 minutes. Season with salt and pepper. Ladle soup into warm bowls. Top with cheese and a drizzle of olive oil (I omitted this whole last step)
Monday, March 30, 2009
Sesame Noodles
This made a perfect side dish to the vegetarian pot stickers. I loved the flavor combo in this dish. I think that it would also be fabulous mixed with chicken to make it a little heartier.
Source:
Rachael Ray Yummo Cookbook
Ingredients:
Salt to taste
1 pound angel hair pasta
1/4 c low-sodium soy sauce
2 tbsp Tahini
2 tbsp toasted sesame oil
2 pinches cayenne pepper
2 cloves of garlic, minced
1 inch grated ginger
3 scallions, thinly sliced
1 large carrot, grated
Toasted sesame seeds for garnish
Crushed red pepper flkes, for garnish
Directions:
Boil water over high heat. When it comes to a boil, add salt and pasta. Cook until al dente.
Meanwhile, combine soy sauce, tahini, sesame oil, cayenne, garlic and ginger in a bowl. Whisk until smooth.
Drain pasta and run it under cold water until noodles are chilled.
Combine noodles and sauce in a large bowl untl the noodles are coated with sauce. Add the veggies and toss to combine. Garnish with sesame seeds and crushed red pepper flakes.
Source:
Rachael Ray Yummo Cookbook
Ingredients:
Salt to taste
1 pound angel hair pasta
1/4 c low-sodium soy sauce
2 tbsp Tahini
2 tbsp toasted sesame oil
2 pinches cayenne pepper
2 cloves of garlic, minced
1 inch grated ginger
3 scallions, thinly sliced
1 large carrot, grated
Toasted sesame seeds for garnish
Crushed red pepper flkes, for garnish
Directions:
Boil water over high heat. When it comes to a boil, add salt and pasta. Cook until al dente.
Meanwhile, combine soy sauce, tahini, sesame oil, cayenne, garlic and ginger in a bowl. Whisk until smooth.
Drain pasta and run it under cold water until noodles are chilled.
Combine noodles and sauce in a large bowl untl the noodles are coated with sauce. Add the veggies and toss to combine. Garnish with sesame seeds and crushed red pepper flakes.
Vegetarian Pot Stickers
I really love to eat Asian food, but I only like to eat it at home for the most part because I can control what is in it. I am a very picky eater and I will not eat anything that has fish in it or is too saucy. If I see a recipe that calls for anything that has fish in it, I will only eat it if I can eliminate the fishy substance. I only have a few Asian recipes that I will eat and potstickers is one of them. This recipe caught my attention because it is vegetarian, which means no fish. I also used to be a vegetarian so I still crave lots of vegetables. These were so good that I had a hard time eating only a few because I wanted to eat the whole batch! The only thing that I did different is omit the sambal in the dipping sauce and replace it with brown sugar. I prefer sweet to spicy any day. I have included the original recipe, but the substitution that I made was delicious.
Source: Food Network
Ingredients:
1 red onion, sliced
1 tbsp minced ginger
1 c mushrooms
1 c cabbage, shredded
1 c chopped garlic or chives
1 tsp white pepper
1 tsp sesame oil
1/4 c chopped cilantro
1 package round dumpling skins, also called gyoza
salt to taste
canola oil
Directions:
In a wok or a large saucepan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and garlic. Season. When the mixture is soft, place in a colander to drain. Add the sesame oil and cilantro when mixture has cooled. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coated with oil place the dumplings down. When the bottom gets brown, add 1/4 cup of water to the pan and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy. Serve with dipping sauce.
Spicy Soy Dipping Sauce:
1/3 c soy sauce
1/3 c rice wine vinegar
1/3 c sliced scallions
1 tsp sesame oil
1 tsp sambal
Whisk the ingredients together until blended.
Source: Food Network
Ingredients:
1 red onion, sliced
1 tbsp minced ginger
1 c mushrooms
1 c cabbage, shredded
1 c chopped garlic or chives
1 tsp white pepper
1 tsp sesame oil
1/4 c chopped cilantro
1 package round dumpling skins, also called gyoza
salt to taste
canola oil
Directions:
In a wok or a large saucepan, add a little oil and saute onions and ginger. Add the mushrooms and stir. Add the cabbage, carrots and garlic. Season. When the mixture is soft, place in a colander to drain. Add the sesame oil and cilantro when mixture has cooled. Using the gyoza skins, make half moon dumplings keeping the bottom flat. In a hot non-stick pan, coated with oil place the dumplings down. When the bottom gets brown, add 1/4 cup of water to the pan and immediately cover. This will steam the dumplings. Carefully watch the dumplings and completely evaporate the water so that the bottom gets crispy. Serve with dipping sauce.
Spicy Soy Dipping Sauce:
1/3 c soy sauce
1/3 c rice wine vinegar
1/3 c sliced scallions
1 tsp sesame oil
1 tsp sambal
Whisk the ingredients together until blended.
Monday, March 23, 2009
100% Whole Wheat Bread
I found this recipe on one of my favorite blogs. It turned out really well. The recipe yields 2 loaves so I made one of them into whole wheat cinnamon raisin bread. Of coarse, the raisin bread turned out better than the regular loaf, but the regular bread will make great sandwiches.
Source: http://vintagevictuals.blogspot.com/
From the The Secrets of Jesuit Breadmaking
1 tablespoon active dry yeast
2 1/2 cups warm water
3 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon molasses
2 teaspoons salt
5-6 cups 100% whole wheat flour (recommended: King Arthur)
Directions:
First, make the "sponge." In a large mixing bowl, combine the yeast and the warm water and stir until the yeast dissolves. Next, stir in the oil, the honey, the molasses, and the salt. Gradually stir in about 2 1/2 cups of the flour. The dough will be wet and soupy, but a bit spongy. Cover with plastic wrap, and let the sponge ferment for 1 hour.Next, stir down the sponge, breaking all the bubbles up with a wooden spoon.
Using an electric mixer, beat the sponge for 10 minutes, gradually adding about 2 more cups of the flour. The dough should become very thick and tacky, and it should begin to pull away from the sides of the bowl.
Turn the dough out onto a lightly floured board. The dough will be heavier than regular white-floured doughs. Knead for at least 8-10 minutes, adding flour as needed to prevent stickiness. It should feel smooth and elastic.
Spray a large bowl with cooking spray. Place the kneaded dough into the bowl, turning it to coat the dough on all sides with the oil. Cover with plastic wrap and allow it to rise for at least 1 1/2 hours in a warm, draft-free place. The dough will double in size.
Meanwhile, grease two 9x5-inch loaf pans. When dough has risen, punch it down gently. Divide the dough in half and shape each into loaves. Place them into the prepared pans. Cover with a tea towel and allow to rise again for about 45 minutes, until doubled in bulk.
Preheat your oven to 350 degrees. Bake the loaves for 40 minutes. Transfer to wire racks to cool. When loaves have cooled completely, then you can slice them up and
enjoy!
For the Raisin Bread:
Follow the recipe exactly until you get ready to place them into the prepared pans for the third rise. Roll out the second portion of dough on a hard surface sprinked with flour. Melt 2 tbsp butter in the microwave and brush on top of the dough. Sprinke the dough with brown sugar, cinnamon and raisins, depending on your preference. Then tightly roll up the dough beginning with the side closest to you. Then let it rise for 45 minuted before baking.
Source: http://vintagevictuals.blogspot.com/
From the The Secrets of Jesuit Breadmaking
1 tablespoon active dry yeast
2 1/2 cups warm water
3 tablespoons vegetable oil
2 tablespoons honey
1 tablespoon molasses
2 teaspoons salt
5-6 cups 100% whole wheat flour (recommended: King Arthur)
Directions:
First, make the "sponge." In a large mixing bowl, combine the yeast and the warm water and stir until the yeast dissolves. Next, stir in the oil, the honey, the molasses, and the salt. Gradually stir in about 2 1/2 cups of the flour. The dough will be wet and soupy, but a bit spongy. Cover with plastic wrap, and let the sponge ferment for 1 hour.Next, stir down the sponge, breaking all the bubbles up with a wooden spoon.
Using an electric mixer, beat the sponge for 10 minutes, gradually adding about 2 more cups of the flour. The dough should become very thick and tacky, and it should begin to pull away from the sides of the bowl.
Turn the dough out onto a lightly floured board. The dough will be heavier than regular white-floured doughs. Knead for at least 8-10 minutes, adding flour as needed to prevent stickiness. It should feel smooth and elastic.
Spray a large bowl with cooking spray. Place the kneaded dough into the bowl, turning it to coat the dough on all sides with the oil. Cover with plastic wrap and allow it to rise for at least 1 1/2 hours in a warm, draft-free place. The dough will double in size.
Meanwhile, grease two 9x5-inch loaf pans. When dough has risen, punch it down gently. Divide the dough in half and shape each into loaves. Place them into the prepared pans. Cover with a tea towel and allow to rise again for about 45 minutes, until doubled in bulk.
Preheat your oven to 350 degrees. Bake the loaves for 40 minutes. Transfer to wire racks to cool. When loaves have cooled completely, then you can slice them up and
enjoy!
For the Raisin Bread:
Follow the recipe exactly until you get ready to place them into the prepared pans for the third rise. Roll out the second portion of dough on a hard surface sprinked with flour. Melt 2 tbsp butter in the microwave and brush on top of the dough. Sprinke the dough with brown sugar, cinnamon and raisins, depending on your preference. Then tightly roll up the dough beginning with the side closest to you. Then let it rise for 45 minuted before baking.
Buttermilk Roast Chicken
This recipe is now my new favorite for chicken. The chicken comes out so tender and the flavor is great. You need to plan ahead when making this chicken because it needs to marinate overnight. Let me tell you it is well worth the wait though.
Source: Nigella Express
Ingredients:
12 chicken drumsticks ( I used 6)
2 c buttermilk
1/4 c plus 2 tbsp vegetable oil
2 garlic cloves, grated
1 tbsp crushed peppercorns ( I used coarse ground black pepper)
1 tbsp salt
1 tsp ground cumin
1 tbsp maple syrup (I omitted because I forgot to purchase it)
Directions:
1. Place the chicken in a large freezer bag, and add the buttermilk and 1/4 c of the oil.
2. Add the garlic to the bag with the salt and pepper.
3. Sprinkle the cumin and the maple syrup and then squish everything together in the freezer bag to incorporate.
4. Marinate the chicken in the fridge overnight.
5. Preheat the oven to 450 degrees. Take the chicken out of the bag, shaking off the excess marinade. Arrange them on a roasting pan lined with foil.
6. Drizzle with the remaining oil, and roast in the oven until brown and cooked through.
Source: Nigella Express
Ingredients:
12 chicken drumsticks ( I used 6)
2 c buttermilk
1/4 c plus 2 tbsp vegetable oil
2 garlic cloves, grated
1 tbsp crushed peppercorns ( I used coarse ground black pepper)
1 tbsp salt
1 tsp ground cumin
1 tbsp maple syrup (I omitted because I forgot to purchase it)
Directions:
1. Place the chicken in a large freezer bag, and add the buttermilk and 1/4 c of the oil.
2. Add the garlic to the bag with the salt and pepper.
3. Sprinkle the cumin and the maple syrup and then squish everything together in the freezer bag to incorporate.
4. Marinate the chicken in the fridge overnight.
5. Preheat the oven to 450 degrees. Take the chicken out of the bag, shaking off the excess marinade. Arrange them on a roasting pan lined with foil.
6. Drizzle with the remaining oil, and roast in the oven until brown and cooked through.
Marsala Chicken and Mushroom Casserole
Here is another recipe from Rachael Ray. I cannot make enough of her recipes. Out of all of the magazines that I subscribe to, hers is my favorite! This dish was really easy and flavorful, perfect for a weeknight dinner.
Source: Everyday with Rachael Ray April 09
Ingredients:
2 tbsp butter
10 oz sliced mushrooms
1.5 tbsp flour
1/2 c marsala wine or white wine
1/2 c heavy cream
2 tbsp chopped parsleay (I omitted)
salt and pepper
1 c long grain rice ( I used wild rice)
2 packed cups coarsley chopped rotisserie chicken
2 tbsp Parmesan cheese
Directions:
Preheat the oven to 350. In a large skillet, heat the butter over medium-high heat until just melted.
Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir for 1 minute. Stir in the marsala and cream and simmer stirring ocassionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 tsp salt and 1/2 tsp pepper.
2. In a greased 9x13" casserole dish, spread the rice in an even layer; top with the chicken. Pour the mushroom sauce on top. Cover snugly with aluminum foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle Parmesan on top and bake for 5 minutes more.
Source: Everyday with Rachael Ray April 09
Ingredients:
2 tbsp butter
10 oz sliced mushrooms
1.5 tbsp flour
1/2 c marsala wine or white wine
1/2 c heavy cream
2 tbsp chopped parsleay (I omitted)
salt and pepper
1 c long grain rice ( I used wild rice)
2 packed cups coarsley chopped rotisserie chicken
2 tbsp Parmesan cheese
Directions:
Preheat the oven to 350. In a large skillet, heat the butter over medium-high heat until just melted.
Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir for 1 minute. Stir in the marsala and cream and simmer stirring ocassionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, the parsley, 1 tsp salt and 1/2 tsp pepper.
2. In a greased 9x13" casserole dish, spread the rice in an even layer; top with the chicken. Pour the mushroom sauce on top. Cover snugly with aluminum foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle Parmesan on top and bake for 5 minutes more.
Sweet Potatoes and Corn
I recently made this as a side dish to Nigella's Buttermilk Roast Chicken (recipe to come). The flavor combinations were outstanding! I will definitely make this again and again. Note: The recipe says to boil the potatoes, but I rubbed them witholive oil and roasted them in a 400 degree oven for about 30 minutes or until tender. I feel that roasting vegetables brings out the flavors better than boiling or steaming.
Source: Everyday with Rachael Ray
Ingredients:
1.5 pounds sweet potatoes, peeled and cubed
4 ears corn, kernals cut from the cob ( I used loose frozen corn, thawed)
1/4 c vegetable oil
2.5 tbsp lime juice
2 tsp finelty chopped shallots
2 tsp chili powder
1 tsp salt
1/8 tsp pepper
3 tbsp chopped fresh basil
Directions:
1. In a pot of boiling, salted water, cook the sweet potaoes until tender, 5 minutes. Add the corn and cook for 1 minute; drain.
2 In a bowl, whisk together the oil, lime juice, shallot, chili powder, salt and pepper. Add the sweet potatoes, corn and basil; toss to coat.
Source: Everyday with Rachael Ray
Ingredients:
1.5 pounds sweet potatoes, peeled and cubed
4 ears corn, kernals cut from the cob ( I used loose frozen corn, thawed)
1/4 c vegetable oil
2.5 tbsp lime juice
2 tsp finelty chopped shallots
2 tsp chili powder
1 tsp salt
1/8 tsp pepper
3 tbsp chopped fresh basil
Directions:
1. In a pot of boiling, salted water, cook the sweet potaoes until tender, 5 minutes. Add the corn and cook for 1 minute; drain.
2 In a bowl, whisk together the oil, lime juice, shallot, chili powder, salt and pepper. Add the sweet potatoes, corn and basil; toss to coat.
Thursday, March 19, 2009
Mini Cheeter Cheesecakes & Brownie Buttons
I had a tea party for all of the girls in my family last weekend. I contemplated making a cake, but I really didn't want to make anything too filling. These little desserts were perfect and everyone loved them. I also loved them because I was able to reduce the fat so that I didn't feel so guilty about eating them.
Source http://delishfood.wordpress.com
Mini Cheater Cheesecakes
18 vanilla wafers, crushed finely ( I used reduced fat)
2 8 oz packages of cream cheese ( I used light)
3/4 c sugar
1 tsp vanilla extract
zest of one lemon
2 large eggs
3 large strawberries, sliced thinly
Preheat oven to 375 degrees. Line mini muffin tins with liners (fill up any empty tins with a little water). Put a little bit of the crushed wafers in each cup, just enough to form a crust. In a small bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each liner 2/3 full of the cream cheese mixture. Bake until set 15-20 minutes Top each with strawberries or a fruit of your choice.
Brownie Buttons
Note: I doubled this recipe because it didn't make very much. These ingredients are from the original recipe.
Ingredients:
1/4 c plus 2 tbsp flour
pinch of salt
1/2 stick of butter cut into 4 pieces
2.5 oz bittersweet chocolate, coarsely chopped
1/3 c brown sugar, packed
1/2 tsp vanilla extract
1 large egg
For the glaze:
2 oz chocolate, finely chopped
(I also added 1/2 c cinnamon chips)
Directions:
Preheat the oven to 350. Lightly butter a mini muffin pan and place on a baking sheet. Whisk together flour and salt.
Melt butter, chocolate and brown sugar in a medium saucepan over very low heat, stirring frequently. When mixture is smooth, remove from heat and cool for 1-2 minutes. Stir in the egg and the vanilla to the chocolate. When the chocolate mix is well blended add the flour and stir only until incorporated. Batter should be glossy and smooth.
Spoon batter into the muffin pans filling each cup 3/4 full. Put a little water into any empty cups. Bake 14-16 minutes or until the tops spring back when touched. Transfer pans to cooling racks to cool for 3 minutes before carefully releasing.
For the glaze:
Melt the chocolate in the microwave stirring every 30 seconds. One by one, dip the tops of the muffins into the chocolate. Refrigerate 15 minutes until set.
Source http://delishfood.wordpress.com
Mini Cheater Cheesecakes
18 vanilla wafers, crushed finely ( I used reduced fat)
2 8 oz packages of cream cheese ( I used light)
3/4 c sugar
1 tsp vanilla extract
zest of one lemon
2 large eggs
3 large strawberries, sliced thinly
Preheat oven to 375 degrees. Line mini muffin tins with liners (fill up any empty tins with a little water). Put a little bit of the crushed wafers in each cup, just enough to form a crust. In a small bowl, beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fill each liner 2/3 full of the cream cheese mixture. Bake until set 15-20 minutes Top each with strawberries or a fruit of your choice.
Brownie Buttons
Note: I doubled this recipe because it didn't make very much. These ingredients are from the original recipe.
Ingredients:
1/4 c plus 2 tbsp flour
pinch of salt
1/2 stick of butter cut into 4 pieces
2.5 oz bittersweet chocolate, coarsely chopped
1/3 c brown sugar, packed
1/2 tsp vanilla extract
1 large egg
For the glaze:
2 oz chocolate, finely chopped
(I also added 1/2 c cinnamon chips)
Directions:
Preheat the oven to 350. Lightly butter a mini muffin pan and place on a baking sheet. Whisk together flour and salt.
Melt butter, chocolate and brown sugar in a medium saucepan over very low heat, stirring frequently. When mixture is smooth, remove from heat and cool for 1-2 minutes. Stir in the egg and the vanilla to the chocolate. When the chocolate mix is well blended add the flour and stir only until incorporated. Batter should be glossy and smooth.
Spoon batter into the muffin pans filling each cup 3/4 full. Put a little water into any empty cups. Bake 14-16 minutes or until the tops spring back when touched. Transfer pans to cooling racks to cool for 3 minutes before carefully releasing.
For the glaze:
Melt the chocolate in the microwave stirring every 30 seconds. One by one, dip the tops of the muffins into the chocolate. Refrigerate 15 minutes until set.
Peanut Butter Bars
My favorite flavor combination is peanut butter and chocolate and my favorite candy bar is Reese's PB cups. When I was going through my favorite blogs and saw this recipe it caught my attention with the line that it tasted just like a Reese's PB Cup. I knew that I would be making these in my immediate future. These are sooo good, but unfortunately I will probably not make them again because I couldn't stop eating them!
Source: http://lovestoeat.blogspot.com
Ingredients:
1.5 c graham cracker crumbs (very finely crushed)
2 c powdered sugar
8 tbsp butter, melted (1 stick)
1 c creamy peanut butter ( don't use chunky because it would be very hard to incorporate it)
1.5 c chocolate chips ( I used semi-sweet)
Directions:
MIx the crumbs and sugar until completely combined
Add the melted butter and peanut butter to the mixture above
Mix well and press into a 9x13" pan.
Melt the chocolate chips in the microwave
Spread the chocolate over the peanut butter mixture
Refrigerate until hard ( I did overnight)
Let sit at room temp 15 minutes before cutting
Note: It is very helpful to score the bars with your knife before cutting to prevent breakage.
Source: http://lovestoeat.blogspot.com
Ingredients:
1.5 c graham cracker crumbs (very finely crushed)
2 c powdered sugar
8 tbsp butter, melted (1 stick)
1 c creamy peanut butter ( don't use chunky because it would be very hard to incorporate it)
1.5 c chocolate chips ( I used semi-sweet)
Directions:
MIx the crumbs and sugar until completely combined
Add the melted butter and peanut butter to the mixture above
Mix well and press into a 9x13" pan.
Melt the chocolate chips in the microwave
Spread the chocolate over the peanut butter mixture
Refrigerate until hard ( I did overnight)
Let sit at room temp 15 minutes before cutting
Note: It is very helpful to score the bars with your knife before cutting to prevent breakage.
Tuesday, March 17, 2009
Smoky Pork Chops with Spicy Applesauce and Garlicky Succotash
I found this recipe in one of my Rachael Ray magazines. It was really good and really simple. I can never go wrong with one of her recipes.
Source: Everyday with Rachael Ray
Ingredients:
4 bone-in, 1-inch-thick pork chops
1 tbsp grill seasoning
2 tsp sweet smoked paprika
5 tbsp olive oil
1 red onion, chopped
salt and pepper
1 chipotle chili in adobo sauce, seeded and finely chopped, with 1 tbsp adobo sauce
3 tbsp brown sugar
4 mcintosh apples, cored and chopped
1 c apple cider
2 lemons, juiced
4 ears of corn, kernels scraped (I used frozen corn kernels)
1 15 oz can butter beans, rinsed
1 bell pepper
4 scallions, thinly slice on an angle
2 cloves of garlic, grated or finely chopped
2 tbsp fresh thyme
1 tsp cumin
1. Preheat a grill or grill pan, season the pork with grill seasoning and paprika
2. In a large saucepan, heat 1 tbsp of olive oil over medium high heat. Add the red onion, season with salt and pepper and cok until softened, about 5 minutes. Stir in the chipotle pepper and the brown sugar and lower the heat to medium. Add the apples, cider and 1 tsp lemon juice and cook, stirring occasionally, until a thick, chunky sauce forms, 15 to 20 minutes.
3. While the applesauce cooks, grill the corn until charred, about 5 minutes. Transfer to a bowl. Grill the seasoned chops until cooked through, 6 to 7 minutes on each side.
4. While the chops are cooking, in a medium bowl, combine the corn kernals, butter beans, bell pepper and scallions. In another bowl, combine the garlic, thyme, lemon juice and cumin; season with salt and pepper. Whisk in the remaining olive oil ( I omitted). Pour onto the succotash and toss to coat.
Source: Everyday with Rachael Ray
Ingredients:
4 bone-in, 1-inch-thick pork chops
1 tbsp grill seasoning
2 tsp sweet smoked paprika
5 tbsp olive oil
1 red onion, chopped
salt and pepper
1 chipotle chili in adobo sauce, seeded and finely chopped, with 1 tbsp adobo sauce
3 tbsp brown sugar
4 mcintosh apples, cored and chopped
1 c apple cider
2 lemons, juiced
4 ears of corn, kernels scraped (I used frozen corn kernels)
1 15 oz can butter beans, rinsed
1 bell pepper
4 scallions, thinly slice on an angle
2 cloves of garlic, grated or finely chopped
2 tbsp fresh thyme
1 tsp cumin
1. Preheat a grill or grill pan, season the pork with grill seasoning and paprika
2. In a large saucepan, heat 1 tbsp of olive oil over medium high heat. Add the red onion, season with salt and pepper and cok until softened, about 5 minutes. Stir in the chipotle pepper and the brown sugar and lower the heat to medium. Add the apples, cider and 1 tsp lemon juice and cook, stirring occasionally, until a thick, chunky sauce forms, 15 to 20 minutes.
3. While the applesauce cooks, grill the corn until charred, about 5 minutes. Transfer to a bowl. Grill the seasoned chops until cooked through, 6 to 7 minutes on each side.
4. While the chops are cooking, in a medium bowl, combine the corn kernals, butter beans, bell pepper and scallions. In another bowl, combine the garlic, thyme, lemon juice and cumin; season with salt and pepper. Whisk in the remaining olive oil ( I omitted). Pour onto the succotash and toss to coat.
Pork Tenderloin with Salty - Sweet Glaze
This is a really good recipe. I loved the sweet and salty combo. The cook time specified in the recipe was off I had to keep watching it. So keep a eye on it until it is done.
Ingredients:
1/4 c agave nectar
1 tbsp chopped green onions
1 tbsp tamari
2 tsp grated fresh peeled ginger
1 garlic clove, minced
1.5 tbsp rice vinegar, divided
cooking spray
1 Ib pork tenderloin
1 tsp water
Dash of ground red pepper
1. Preheat oven to 350 degrees
2. Combine the first 5 ingredients in a small saucepan; stir in 1 tbsp vinegar. Bring to a boil over medium-high heat. Cook until reduced to 1/4 cup (about 3 minutes). Reserve 2 tbsp of the mixture; set aside. Keep remaining 2 tbsp mixture warm in the pan.
3. Heat a large ovenproof skillet over medium high heat. Coat pan with cooking spray. Add pork to the pan; cook 5 minutes, browning all sides.
4. Bake at 350 for 10 minutes. Brush pork with 2 tbsp reserved agave mixture. Bake additional 5 minutes or until a thermometer registers 155 degrees. Let stand 5 minuted before slicing.
5. Add remaining 1.5 tsp vinegar, 1tsp water, and red pepper to remaining 2 tbsp agave mixture in saucepan. Cut pork crosswise into 1/2 inch slices. Drizzle glaze over the pork.
Yield 4 sevings 4 WW points
Ingredients:
1/4 c agave nectar
1 tbsp chopped green onions
1 tbsp tamari
2 tsp grated fresh peeled ginger
1 garlic clove, minced
1.5 tbsp rice vinegar, divided
cooking spray
1 Ib pork tenderloin
1 tsp water
Dash of ground red pepper
1. Preheat oven to 350 degrees
2. Combine the first 5 ingredients in a small saucepan; stir in 1 tbsp vinegar. Bring to a boil over medium-high heat. Cook until reduced to 1/4 cup (about 3 minutes). Reserve 2 tbsp of the mixture; set aside. Keep remaining 2 tbsp mixture warm in the pan.
3. Heat a large ovenproof skillet over medium high heat. Coat pan with cooking spray. Add pork to the pan; cook 5 minutes, browning all sides.
4. Bake at 350 for 10 minutes. Brush pork with 2 tbsp reserved agave mixture. Bake additional 5 minutes or until a thermometer registers 155 degrees. Let stand 5 minuted before slicing.
5. Add remaining 1.5 tsp vinegar, 1tsp water, and red pepper to remaining 2 tbsp agave mixture in saucepan. Cut pork crosswise into 1/2 inch slices. Drizzle glaze over the pork.
Yield 4 sevings 4 WW points
Tuesday, March 10, 2009
Baklava Bites
Baklava is one of my favorite desserts, but I hate messing with filo dough. I saw this recipe on a food blog, but unfortunately I forgot to note the source. I wish that I could take credit for this recipe, but I can't. What attracted me to it is that it uses puff pastry dough instead of filo dough. These are so yummy. I can see myself making these repeatedly.
Ingredients:
16 oz puff pastry, room temperature
1 c finely chopped walnuts
1/4 c sugar
1/4 tsp each ground cinnamon, cloves, cardamom and allspice.
pinch of salt
1/4 c honey
2 tbsp butter, melted
Directions:
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a small bowl, stir together walnuts, sugar, spices and salt until well mixed. Add in the melted butter and mix well. Set aside.
Roll out the puff pastry on a lightly floured surface. If you are dealing with two sheets, aim to get two 8x10 inch rectangles about 1/8-inch thick, or slightly thicker. If you are dealing with just 1 sheet, simply roll it out into a large rectangle, or a 16x10-inch, if you can get it.
Use a sharp knife or a pizza cutter to cut pastry into approx 2x4- inch squares. Place 1 tbsp filling on one end of the square , then fold it over to make a pocket. Press pastry together to seal. If necessary, dampen fingers with water before sealing edges. Place the bites on the prepared baking sheet.
Bake for 20 minutes, until pastries are puffed and golden. Let cool for at least 10 minutes before serving.
Leftover pastries should be stored in an airtight container.
Ingredients:
16 oz puff pastry, room temperature
1 c finely chopped walnuts
1/4 c sugar
1/4 tsp each ground cinnamon, cloves, cardamom and allspice.
pinch of salt
1/4 c honey
2 tbsp butter, melted
Directions:
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a small bowl, stir together walnuts, sugar, spices and salt until well mixed. Add in the melted butter and mix well. Set aside.
Roll out the puff pastry on a lightly floured surface. If you are dealing with two sheets, aim to get two 8x10 inch rectangles about 1/8-inch thick, or slightly thicker. If you are dealing with just 1 sheet, simply roll it out into a large rectangle, or a 16x10-inch, if you can get it.
Use a sharp knife or a pizza cutter to cut pastry into approx 2x4- inch squares. Place 1 tbsp filling on one end of the square , then fold it over to make a pocket. Press pastry together to seal. If necessary, dampen fingers with water before sealing edges. Place the bites on the prepared baking sheet.
Bake for 20 minutes, until pastries are puffed and golden. Let cool for at least 10 minutes before serving.
Leftover pastries should be stored in an airtight container.
Austin Mac & Cheese Suiza
I love macaroni and cheese. I don't make it often because of the fat of course and my daughter has never liked it. I decided to make this recipe from Rachael Ray's magazine because it was so different from your typical mac and cheese. My daughter even said that it was "okay". It makes alot, so if you have a small family, be prepared to have leftovers.
Source: Rachael Ray Magazine Jan/Feb
Ingredients:
salt
1 Ib cavatappi or other short pasta
1 Ib tomatillos-husked, rinsed and halved ( I used salsa verde)
1 tbsp EVOO
1 onion, chopped
2 cloves garlic, grated
2 jalapeno chilies, seede and chopped ( I used 1)
2 tsp honey
1 tsp cumin
1/3 c finely chopped cilantro
juice of 1 lime
3 tbsp butter
3 tbsp flour
2 c milk ( I used 1%)
1 c vegetable broth
pepper
1 c Swiss cheese ( I used monterey jack)
1 c monterey jack cheese
2 c crushed tortilla chips
1 c shredded pepper jack cheese
1 c creme fraiche or sour cream, optional ( I omitted)
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, then return to the pot.
2. While the pasta is working, using a food processor, pulse the tomatillos until chopped. In a medium saucepan, over medium-high heat. Add the onion, garlic and jalapenos and cook for 5 minutes. Stir in the tomatillos, honey and cumin; season with salt. Simmer over low heat for ten minutes. Stir in the cilantro and lime juice.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk and broth; season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Stir in the Swiss and monterey jack cheeses.
4. Preheat a boiler. Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9x13" baking dish and top with half of the tomatillo sauce; repeat the layers. Sprinkle the chips and pepper jack cheese on top. Broil until browned, 3 to 5 minutes. Serve with sour cream, if using.
Source: Rachael Ray Magazine Jan/Feb
Ingredients:
salt
1 Ib cavatappi or other short pasta
1 Ib tomatillos-husked, rinsed and halved ( I used salsa verde)
1 tbsp EVOO
1 onion, chopped
2 cloves garlic, grated
2 jalapeno chilies, seede and chopped ( I used 1)
2 tsp honey
1 tsp cumin
1/3 c finely chopped cilantro
juice of 1 lime
3 tbsp butter
3 tbsp flour
2 c milk ( I used 1%)
1 c vegetable broth
pepper
1 c Swiss cheese ( I used monterey jack)
1 c monterey jack cheese
2 c crushed tortilla chips
1 c shredded pepper jack cheese
1 c creme fraiche or sour cream, optional ( I omitted)
Directions:
1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, then return to the pot.
2. While the pasta is working, using a food processor, pulse the tomatillos until chopped. In a medium saucepan, over medium-high heat. Add the onion, garlic and jalapenos and cook for 5 minutes. Stir in the tomatillos, honey and cumin; season with salt. Simmer over low heat for ten minutes. Stir in the cilantro and lime juice.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk and broth; season with salt and pepper. Bring to a simmer and cook, stirring, until thickened, about 5 minutes. Stir in the Swiss and monterey jack cheeses.
4. Preheat a boiler. Add the cheese sauce to the pasta and toss. Spread half of the pasta in a 9x13" baking dish and top with half of the tomatillo sauce; repeat the layers. Sprinkle the chips and pepper jack cheese on top. Broil until browned, 3 to 5 minutes. Serve with sour cream, if using.
Monday, March 9, 2009
Snickerdoodle Blondies
I love snickerdoodle cookies and my husband loves blondies. When I saw this on the crepes of wrath, I knew that this would be a great weekend treat. These were so yummy. They tasted like a really moist cinnamon coffee cake. Between the three of us, we had the whole pan eaten in 4 days! You really need to make these, especially if you love cinnamon.
Source: http://thecrepesofwrath.blogspot.com
Ingredients:
2 2/3 c all purpose flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 c packed brown sugar
1 c butter, room temperature
2 eggs, room temperature
1 tbsp vanilla extract
2 tbsp granulated sugar
2 tsp cinnamon
a pinch of nutmeg
Directions:
1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
2. In a large bowl, beat together the butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in the prepared pan (mixture will be thick, so spread with a greased spatula). Combine the granulated sugar, cinnamon and nutmeg in a little bowl. Evenly sprinkle the cinnamon mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20 -24 bars.
Source: http://thecrepesofwrath.blogspot.com
Ingredients:
2 2/3 c all purpose flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
2 c packed brown sugar
1 c butter, room temperature
2 eggs, room temperature
1 tbsp vanilla extract
2 tbsp granulated sugar
2 tsp cinnamon
a pinch of nutmeg
Directions:
1. Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch pan. Combine the flour, baking powder, cinnamon, nutmeg and salt and set aside.
2. In a large bowl, beat together the butter and brown sugar for 3-5 minutes. Add in the eggs one at a time, then the vanilla, and beat until smooth.
3. Stir in the flour mixture until well blended. Spread evenly in the prepared pan (mixture will be thick, so spread with a greased spatula). Combine the granulated sugar, cinnamon and nutmeg in a little bowl. Evenly sprinkle the cinnamon mixture over the top of the batter.
4. Bake 25-30 minutes or until surface springs back when gently pressed. Cool before cutting. Makes 20 -24 bars.
Weight Watchers Potato and Bacon Slow Cooker Chowder
This soup is really delicious, hearty and healthy. You can't get much better that that in my book.
Source: http://laaloosh.com/
Serving Size 1 2/3 cup
Each serving = 3 WW points
Ingredients
2 c potatoes, cut into 1/2 inch cubes
1 large carrot, diced ( I used 3 carrots)
1 c leeks, chopped, white part only ( I substituted this with onions)
1 medium garlic clove, minced
4 c chicken broth, fat free
1/2 c uncooked barley ( I omitted)
1 bay leaf
1/4 tsp dried thyme
black pepper
4 oz Canadian bacon, cut into 1/4 inch pieces
1/2 c fat-free evaporated milk
2 oz fat-free half-and-half
Directions:
In a slow cooker, combine poatoes, carrots, leeks, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 6 hours.
Stir in evaporated milk and half-and-half; heat through uncovered, about 10 minutes more.
Source: http://laaloosh.com/
Serving Size 1 2/3 cup
Each serving = 3 WW points
Ingredients
2 c potatoes, cut into 1/2 inch cubes
1 large carrot, diced ( I used 3 carrots)
1 c leeks, chopped, white part only ( I substituted this with onions)
1 medium garlic clove, minced
4 c chicken broth, fat free
1/2 c uncooked barley ( I omitted)
1 bay leaf
1/4 tsp dried thyme
black pepper
4 oz Canadian bacon, cut into 1/4 inch pieces
1/2 c fat-free evaporated milk
2 oz fat-free half-and-half
Directions:
In a slow cooker, combine poatoes, carrots, leeks, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 6 hours.
Stir in evaporated milk and half-and-half; heat through uncovered, about 10 minutes more.
Lighter Chicken Parmesan
I really love Chicken Parmesan, but I don't make it often because it is usually fried with a lot of cheese and placed on a huge bowl of pasta. When I saw this on lovestoeat's blog, I knew that it would be on my menu for the week. It was really good, not as good as the fried version, but it was a good substitute.
Source: http://lovestoeat.blogspot.com
Ingredients:
1 1/5 c panko (Japanese-style bread crumbs)
1 tbsp olive oil
1 oz grated Parmesan cheese (1/2 c), plus extra for serving
1/2 c flour
1.5 tsp garlic powder
salt and pepper
3 egg whites
1 tbsp water
cooking spray
3 large boneless, skinless chicken breasts, trimmed of excess fat and sliced into cutlets
2 c tomato sauce, warmed
3 oz shredded part-skim mozzarella cheese
1 tbsp minced fresh basil
Directions:
Adjust an oven rack to the middle position and heat to 475 degrees. Combine the bread crumbs and oil in a skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shalow dish and cool slightly; when cool, stir in the Parmesan.
In a second shallow dish, combine flour, garlic powder, 1 tbsp salt, and 1/2 tsp pepper together. In a third dish, whisk the egg whites and water together.
Line a rimmed baking sheet with foil, place a wire rack on top, and spray rack with cooking spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the chicken in flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, pressing the crumbs on the chicken to make sure they adhere.. Lay the chicken on the wire rack.
Spray the tops of the chicken with cooking spray. Bake until the meat is nolonger pink and the center feels firm when pressed with a finger, about 15 minutes.
Remove the chicken from the oven. Spoon 2 tbsp sauce onto the center of each cutlet and top the sauce with 2 tbsp cheese. Return to the oven and continue to cook until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve.
Source: http://lovestoeat.blogspot.com
Ingredients:
1 1/5 c panko (Japanese-style bread crumbs)
1 tbsp olive oil
1 oz grated Parmesan cheese (1/2 c), plus extra for serving
1/2 c flour
1.5 tsp garlic powder
salt and pepper
3 egg whites
1 tbsp water
cooking spray
3 large boneless, skinless chicken breasts, trimmed of excess fat and sliced into cutlets
2 c tomato sauce, warmed
3 oz shredded part-skim mozzarella cheese
1 tbsp minced fresh basil
Directions:
Adjust an oven rack to the middle position and heat to 475 degrees. Combine the bread crumbs and oil in a skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shalow dish and cool slightly; when cool, stir in the Parmesan.
In a second shallow dish, combine flour, garlic powder, 1 tbsp salt, and 1/2 tsp pepper together. In a third dish, whisk the egg whites and water together.
Line a rimmed baking sheet with foil, place a wire rack on top, and spray rack with cooking spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the chicken in flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, pressing the crumbs on the chicken to make sure they adhere.. Lay the chicken on the wire rack.
Spray the tops of the chicken with cooking spray. Bake until the meat is nolonger pink and the center feels firm when pressed with a finger, about 15 minutes.
Remove the chicken from the oven. Spoon 2 tbsp sauce onto the center of each cutlet and top the sauce with 2 tbsp cheese. Return to the oven and continue to cook until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve.
Wednesday, March 4, 2009
Chicago-Style Garlic and Butter Pizza
I love pizza. We have homemade pizza at least twice a month. Because we have it so often, I am constantly looking for new recipes and/or toppings to use. I decided to make this recipe last night because my daughter had a friend over for dinner and kids will usually eat pizza. Everyone loved this pizza it was very flavorful and very doughy, which I love. I think what made this pizza so good was the addition of garlic and cornmeal. It is also a very sturdy dough that will hold a lot of cheese and toppings. Warning: It is not the most figure friendly recipe, so if you are watching your calories plan ahead for this meal. I paired it with a side salad to make up for all the calories spent.
Source: realmomkitchen.blogspot.com adapted from Rachael Ray
1 (1/4 oz) package active dry yeast
1 1/4 c lukewarm water (110 degrees F)
3 1/4 c flour
1 tsp sugar
1/2 c cornmeal
1 tsp salt
4 tbsp unsalted butter, melted
1 garlic clove, ground to a paste ( I used 2 garlic cloves mashed with my garlic press)
pizza toppings, your choice
Directions:
In a large bowl, dissolve yeast in 1/4 c lukewarm water.
Add 1/4 c flour and sugar, stir together.
Cover with plastic wrap and let rise in a warm place for 20 minutes
Stir in the remaining 1 c lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
Combine the butter and garlic; mix into the dough
Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.( I let my Kitchen Aid do this)
Lightly grease a large bowl, add the dough and turn to coat.
Cover and set in a warm place until the dough doubles in size, about 1 hour
Grease a 9x13-inch baking pan, then press in dough to cover the bottom and2 inches up the sides; let rise for 20 minutes.
Preheat the oven to 500 degrees.
Top the pizza dough with your favorite toppings.
Lower the oven to 450 degrees and bake for 30 minutes ( Mine only took about 25 minutes)
Source: realmomkitchen.blogspot.com adapted from Rachael Ray
1 (1/4 oz) package active dry yeast
1 1/4 c lukewarm water (110 degrees F)
3 1/4 c flour
1 tsp sugar
1/2 c cornmeal
1 tsp salt
4 tbsp unsalted butter, melted
1 garlic clove, ground to a paste ( I used 2 garlic cloves mashed with my garlic press)
pizza toppings, your choice
Directions:
In a large bowl, dissolve yeast in 1/4 c lukewarm water.
Add 1/4 c flour and sugar, stir together.
Cover with plastic wrap and let rise in a warm place for 20 minutes
Stir in the remaining 1 c lukewarm water, 3 cups flour, the cornmeal and salt into the yeast mixture.
Combine the butter and garlic; mix into the dough
Turn out onto a lightly floured work surface and knead until soft and elastic, 10-12 minutes.( I let my Kitchen Aid do this)
Lightly grease a large bowl, add the dough and turn to coat.
Cover and set in a warm place until the dough doubles in size, about 1 hour
Grease a 9x13-inch baking pan, then press in dough to cover the bottom and2 inches up the sides; let rise for 20 minutes.
Preheat the oven to 500 degrees.
Top the pizza dough with your favorite toppings.
Lower the oven to 450 degrees and bake for 30 minutes ( Mine only took about 25 minutes)
Monday, March 2, 2009
Amish White Bread
I am fascinated with the Amish. I really love the simple way that they do things. Some part of me wishes that I could live so plainly, but I wouldn't know where to begin. So for now I will stick to making some Amish recipes. This bread is so good. It is so soft with just a touch of sweetness. I think that I will make it again and again. It would be great made into a raisin swirl bread. I think that I will do that next time I make it. This recipe makes 2 large loaves of bread.
Source:mommyskitchen
Ingredients:
2 c warm water (110 degrees)
1/3 - 2/3 c white sugar (I used 1/3 cup)
1.5 tbsp dry active yeast
1.5 tbsp salt
1/4 c vegetable oil
6 c bread flour (I wouldn't substitute this because I think that bread flour makes this so soft)
In a large bowl, dissolve the sugar in warm water, and then stir in the yeast. Allow to proof until the yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in the flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until the dough has risen 1 inch above the pans. Bake at 350 degrees for 30 minutes.
*If making cinnamon swirl bread, just spread some melted butter on top of the dough and sprinkle with a generous amount of cinnamon and sugar and then roll up the dough.
Source:mommyskitchen
Ingredients:
2 c warm water (110 degrees)
1/3 - 2/3 c white sugar (I used 1/3 cup)
1.5 tbsp dry active yeast
1.5 tbsp salt
1/4 c vegetable oil
6 c bread flour (I wouldn't substitute this because I think that bread flour makes this so soft)
In a large bowl, dissolve the sugar in warm water, and then stir in the yeast. Allow to proof until the yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in the flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for a few minutes and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until the dough has risen 1 inch above the pans. Bake at 350 degrees for 30 minutes.
*If making cinnamon swirl bread, just spread some melted butter on top of the dough and sprinkle with a generous amount of cinnamon and sugar and then roll up the dough.
Sunday, March 1, 2009
Hungarian Beef Stew
A few weeks ago there was a sale at the store for buy one get one free roasts. I used one up right away, but I still had one in the freezer. I decided to make beef stew with the one that I had leftover. I wanted beef stew, but I didn't want plain beef stew. I went looking through my recipes and came across this Hungarian Beef Stew. I love sweet paprika and try to use it when I can. I figured this would be a great recipe for all of that flavor. It was really good. The flavor was really bright and warm. The only downside was that it was really greasy from the meat. I think that I should have put potatoes in it so that they would soak up some of the grease. I paired it with whole what egg noodles to make it heartier.
Source: Cook's Illustrated Nov/Dec 2008
1 boneless beef chuck roast (3.5 pounds), trimmed of excess fat and cut into 1.5 inch cubes
salt
1/3 c sweet paprika ( it is really important to only use sweet paprika for this dish)
1 (12 oz) jar roasted red peppers, drained and rinsed
2 tbsp tomato paste
3 tsp white vinegar
2 tbsp vegetable oil (I used 1)
4 large onions, diced small ( I used 2)
4 large carrots, peeled and cut into 1 inch rounds
1 bay leaf
1 c. beef broth, warmed
1/4 c sour cream, optional
Ground black pepper
1 Adjust the oven rack to lower-middle position and heat to 325 degrees. Sprinkle meat evenly with 1 tsp salt and let stand for 15 minutes. Process paprika, red peppers, tomato paste and 2 tsp vinegar in a food processor until smooth, 1 to 2 minutes, scraping down that sides as needed.
2. Combine oil, onions and 1 tsp salt in a large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until onions soften but have not begun to brown, 8-10 minutes.
3. Stir in paprika mixture; cook stirring occasionally, until onions stick to the bottom of the pan, about 2 minutes. Add beef, carrots and bay leaf; stir until beef is well coated. Scrape down the sides of the pot with a rubber spatula. Cover the pot and transfer to the oven. Cook until meat is tender and the surface of the liquid is 1/2 inch below the top of the meat, 2 to 2.5 hours, stirring every 30 minutes. Remove from the oven and add enough beef broth so that the surface of liquid is 1/4 inch from the top of the meat (beef should not be fully submerged0. Return covered pot to the oven and continue to cook until a fork slips easily in and out of the beef, about 30 minutes longer.
4. Skim the fat off of the surface; stir in the remaining teaspoon of vinegar and sour cream, if using. Remove the bay leaf and serve.
Source: Cook's Illustrated Nov/Dec 2008
1 boneless beef chuck roast (3.5 pounds), trimmed of excess fat and cut into 1.5 inch cubes
salt
1/3 c sweet paprika ( it is really important to only use sweet paprika for this dish)
1 (12 oz) jar roasted red peppers, drained and rinsed
2 tbsp tomato paste
3 tsp white vinegar
2 tbsp vegetable oil (I used 1)
4 large onions, diced small ( I used 2)
4 large carrots, peeled and cut into 1 inch rounds
1 bay leaf
1 c. beef broth, warmed
1/4 c sour cream, optional
Ground black pepper
1 Adjust the oven rack to lower-middle position and heat to 325 degrees. Sprinkle meat evenly with 1 tsp salt and let stand for 15 minutes. Process paprika, red peppers, tomato paste and 2 tsp vinegar in a food processor until smooth, 1 to 2 minutes, scraping down that sides as needed.
2. Combine oil, onions and 1 tsp salt in a large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until onions soften but have not begun to brown, 8-10 minutes.
3. Stir in paprika mixture; cook stirring occasionally, until onions stick to the bottom of the pan, about 2 minutes. Add beef, carrots and bay leaf; stir until beef is well coated. Scrape down the sides of the pot with a rubber spatula. Cover the pot and transfer to the oven. Cook until meat is tender and the surface of the liquid is 1/2 inch below the top of the meat, 2 to 2.5 hours, stirring every 30 minutes. Remove from the oven and add enough beef broth so that the surface of liquid is 1/4 inch from the top of the meat (beef should not be fully submerged0. Return covered pot to the oven and continue to cook until a fork slips easily in and out of the beef, about 30 minutes longer.
4. Skim the fat off of the surface; stir in the remaining teaspoon of vinegar and sour cream, if using. Remove the bay leaf and serve.
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