This recipe came from my step-mom. The amounts are estimates--the beauty of this recipe is its versatility. Throw in some leftover cooked chicken or steak, add some veggies or take some out. The chipotle pepper adds some kick--leave it out for those who don't like heat.
1 can (15 oz) black beans, rinsed and drained
1/2 c sour cream
1 chipotle chile in adobo sauce, diced
Corn (canned, frozen, fresh or roasted)
1 Green and/or red pepper, diced
1 bunch Cilantro, finely chopped
12 large flour tortillas
1 jar (16 oz) salsa
16 oz shredded cheese (Mexican blend or Monterey Jack)
In a medium bowl, mash 1/2 the black beans with a fork. Add the remaining beans, sour cream, chile, corn, pepper, and half the cilantro. Stir until combined. Divide mixture among tortillas, roll, and place seam side down in a greased 9x13 casserole. Top with salsa and cheese. Bake in 375 degree oven for 20-30 minutes or until heated through. Sprinkle remaining cilantro on top.
Friday, April 27, 2012
Sunday, March 18, 2012
Boilermaker Tailgate Chili
Original recipe found here: http://allrecipes.com/recipe/boilermaker-tailgate-chili/detail.aspx
Changes I made from the original-cook in slow-cooker 8 hours instead of on stove for 2. 2 cans of pinto beans drained and 1 can of spicy chili beans ( instead of 2 and 1), no celery, 1 jalapeño instead of 2 chili peppers, homemade "bacon bits", served with corn bread instead of corn chips. Made 3 very full bowls plus enough to freeze for another 4 bowls plus 3 more bowls worth (serves at least 10 hungry adults). We loved this chili.
Prep Time: 30 Min
Cook Time: 2 Hrs
Ready In: 2 Hrs 30 Min
Yield 12 Servings
Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
1 slice bacon
2 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (8 ounce) package shredded Cheddar cheese
Directions:
Heat a skilley over medium-high heat. Cook bacon until crispy, let cool. Chop into bits. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Into the crock pot, pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Add browned meat and bacon bits. Stir to combine, then cover and cool on low heat for 8 hours, stirring occasionally.
After a few hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with shredded Cheddar cheese.
Changes I made from the original-cook in slow-cooker 8 hours instead of on stove for 2. 2 cans of pinto beans drained and 1 can of spicy chili beans ( instead of 2 and 1), no celery, 1 jalapeño instead of 2 chili peppers, homemade "bacon bits", served with corn bread instead of corn chips. Made 3 very full bowls plus enough to freeze for another 4 bowls plus 3 more bowls worth (serves at least 10 hungry adults). We loved this chili.
Prep Time: 30 Min
Cook Time: 2 Hrs
Ready In: 2 Hrs 30 Min
Yield 12 Servings
Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
1 slice bacon
2 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (8 ounce) package shredded Cheddar cheese
Directions:
Heat a skilley over medium-high heat. Cook bacon until crispy, let cool. Chop into bits. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Into the crock pot, pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chile peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Add browned meat and bacon bits. Stir to combine, then cover and cool on low heat for 8 hours, stirring occasionally.
After a few hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with shredded Cheddar cheese.
Friday, March 16, 2012
Chipotle Mexican Grill Black Beans
Supposedly this is the recipe they use at Chipotle for their black beans. I have made a "quick and easy" version which is below.
The real deal: http://www.chipotlefan.com/index.php?id=forums&board=rec&view=831
Ingredients:
1 pound dried black beans
1 green bell peppers, halved and seeded
8 cups water
1 medium onion, quartered
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon whole cumin seed - toasted
1 bay leaf
salt to taste
1/4 cup dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil
Directions
Soak the beans, then drain beans and cover with 8 cups (approx) fresh water.
Simmer, covered for approximately 1 1/2 hours, or until the beans are almost tender.
Combine green bell pepper, onion, garlic, oregano, cumin, bay leaf
and a little of the cooking water in a blender. Blend on low until the mixture is smooth.
Add blended mixture to the beans.
Bring to a boil again, then reduce heat to simmer.
Add salt, sherry, and vinegar. Simmer, uncovered, until the bean mixture becomes thick, about 2 hours. Add olive oil immediately before serving
This is my quick version:
1 can black beans, rinsed and drained
1/2 t. minced garlic
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
salt to taste
1 T. dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil
Combine all ingredients in a microwave safe dish. Heat 2 min on high. Stir well.
The real deal: http://www.chipotlefan.com/index.php?id=forums&board=rec&view=831
Ingredients:
1 pound dried black beans
1 green bell peppers, halved and seeded
8 cups water
1 medium onion, quartered
2 cloves garlic
1 teaspoon dried oregano
1 teaspoon whole cumin seed - toasted
1 bay leaf
salt to taste
1/4 cup dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil
Directions
Soak the beans, then drain beans and cover with 8 cups (approx) fresh water.
Simmer, covered for approximately 1 1/2 hours, or until the beans are almost tender.
Combine green bell pepper, onion, garlic, oregano, cumin, bay leaf
and a little of the cooking water in a blender. Blend on low until the mixture is smooth.
Add blended mixture to the beans.
Bring to a boil again, then reduce heat to simmer.
Add salt, sherry, and vinegar. Simmer, uncovered, until the bean mixture becomes thick, about 2 hours. Add olive oil immediately before serving
This is my quick version:
1 can black beans, rinsed and drained
1/2 t. minced garlic
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
salt to taste
1 T. dry sherry
1 tablespoon red wine vinegar
2 tablespoons olive oil
Combine all ingredients in a microwave safe dish. Heat 2 min on high. Stir well.
Best Ever Brisket
This is delicious and makes plenty for a crowd. Served it with collard greens last time.
Found here: http://allrecipes.com/recipe/best-ever-brisket/detail.aspx
Prep Time: 10 Min
Cook Time: 4 Hrs
Ready In: 4 Hrs 10 Min
Yield 16 servings
Ingredients
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.
Found here: http://allrecipes.com/recipe/best-ever-brisket/detail.aspx
Prep Time: 10 Min
Cook Time: 4 Hrs
Ready In: 4 Hrs 10 Min
Yield 16 servings
Ingredients
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon white sugar
1 tablespoon seasoned salt
1 (4 pound) beef brisket
1 1/2 cups beef broth
Directions
Preheat oven to 350 degrees F (175 degrees C).
Combine the chili powder, salt, garlic powder, onion powder, black pepper, sugar, and seasoning salt in a medium bowl, and blend thoroughly. Apply rub to surface of brisket.
Cook brisket, uncovered, in preheated oven for 1 hour. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F (150 degrees C), cover roasting pan tightly with foil, and cook 3 more hours. Let brisket rest 30 minutes before slicing.
Chocolate Zabaglione
We first tried this at the Valentine's dinner Matt and Jacob Samad and Peter Kananen cooked for us. Matt and I decided to make it again last night. So delicious Matt has now named it "Zabagli-yummy". :)
Found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-zabaglione-recipe/index.html
Recipe courtesy Giada De Laurentiis
Total Time: 21 min
Prep 15 min
Cook 6 min
Yield: 6 servings
Level: Intermediate
Ingredients
1/4 cup whipping cream, or heavy cream
1/2 cup semisweet chocolate chips
8 large egg yolks
2/3 cup sugar
1/2 cup dry Marsala
Pinch salt
1 pound fresh strawberries, hulled and quartered
Directions
Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
Found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-zabaglione-recipe/index.html
Recipe courtesy Giada De Laurentiis
Total Time: 21 min
Prep 15 min
Cook 6 min
Yield: 6 servings
Level: Intermediate
Ingredients
1/4 cup whipping cream, or heavy cream
1/2 cup semisweet chocolate chips
8 large egg yolks
2/3 cup sugar
1/2 cup dry Marsala
Pinch salt
1 pound fresh strawberries, hulled and quartered
Directions
Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.
Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture.
Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve.
Friday, February 10, 2012
Steak au Poivre with Roasted Fingerling Potatoes
We've made this one several times already. The sauce is amazing--and so easy! We made it with bourbon instead of wine and loved it.
From Everyday Food, December 2011 Found here: http://www.marthastewart.com/868517/steak-au-poivre-roasted-fingerling-potatoes
Prep Time: 45 minutes
Total Time:45 minutes
Yield: Serves 4
Ingredients:
3/4 pound fingerling or other small potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt
3/4 cup crushed black peppercorns
3 boneless New York strip steaks (1 inch thick; 2 pounds total), excess fat trimmed
1 tablespoon unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
1/2 teaspoon Dijon mustard
Chopped fresh parsley, for serving
Directions:
Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.
From Everyday Food, December 2011 Found here: http://www.marthastewart.com/868517/steak-au-poivre-roasted-fingerling-potatoes
Prep Time: 45 minutes
Total Time:45 minutes
Yield: Serves 4
Ingredients:
3/4 pound fingerling or other small potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt
3/4 cup crushed black peppercorns
3 boneless New York strip steaks (1 inch thick; 2 pounds total), excess fat trimmed
1 tablespoon unsalted butter
1/4 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
1/2 teaspoon Dijon mustard
Chopped fresh parsley, for serving
Directions:
Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil; season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.
Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium rare, about 8 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.
Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.
Refrigerate 1 steak to use in the Steak Sandwich Wrap. Slice remaining steaks against the grain, divide among four plates, and top with sauce. Serve with potatoes and parsley.
Pureed Cauliflower with Garlic, Parmesan, and Goat Cheese
Found this on pinterest and didn't have goat cheese on hand so substituted with cream cheese and it was delicious!!! Used the hand blender which made it even easier with fewer dishes to clean up. :)
(4-6 servings, depending on the size of your cauliflower-or 2 if you're Matt and me!)
Ingredients:
1 large head cauliflower, cut into small same-size flowerets
1 tsp. minced garlic
1 T half and half or cream (if needed)
2-3 T grated Parmesan cheese (depending on size of cauliflower)
2-3 T goat cheese (depending on size of cauliflower)
salt/pepper to taste
Instructions:
Put cauliflower in a pan with enough water to cover, and add garlic and a small amount of salt. Let cauliflower come to a boil, then lower heat and cook 20 minutes, or until cauliflower is very soft. Remove from heat and drain very well. (Let it drain nearly 5 minutes in a colander. Don't skip this step or the finished dish will be a bit watery.)
When cauliflower is well drained, put into food processor and puree, adding the half and half if needed. (Most of the time there will be enough water left on the cauliflower so you won't need it.) You could also use a small hand beater to "whip" the cauliflower as you would potatoes.
Put cauliflower back into the pan you cooked it in and turn heat on very low. Add Parmesan, goat cheese, and season with salt and pepper. Heat 2-3 minutes, stirring constantly so it does not stick to the bottom. Serve hot, with a little freshly grated Parmesan on top if desired.
(4-6 servings, depending on the size of your cauliflower-or 2 if you're Matt and me!)
Ingredients:
1 large head cauliflower, cut into small same-size flowerets
1 tsp. minced garlic
1 T half and half or cream (if needed)
2-3 T grated Parmesan cheese (depending on size of cauliflower)
2-3 T goat cheese (depending on size of cauliflower)
salt/pepper to taste
Instructions:
Put cauliflower in a pan with enough water to cover, and add garlic and a small amount of salt. Let cauliflower come to a boil, then lower heat and cook 20 minutes, or until cauliflower is very soft. Remove from heat and drain very well. (Let it drain nearly 5 minutes in a colander. Don't skip this step or the finished dish will be a bit watery.)
When cauliflower is well drained, put into food processor and puree, adding the half and half if needed. (Most of the time there will be enough water left on the cauliflower so you won't need it.) You could also use a small hand beater to "whip" the cauliflower as you would potatoes.
Put cauliflower back into the pan you cooked it in and turn heat on very low. Add Parmesan, goat cheese, and season with salt and pepper. Heat 2-3 minutes, stirring constantly so it does not stick to the bottom. Serve hot, with a little freshly grated Parmesan on top if desired.
Tuesday, January 31, 2012
Liver and Onions
We'll be having "Paleo Week" starting February 5, and one requirement is to have organ meat once a week. So this will be my first attempt at cooking liver.
Monday, January 30, 2012
Asian Coconut Rice
http://allrecipes.com/recipe/asian-coconut-rice/detail.aspx
Ingredients
1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
Directions
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Ingredients
1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
Directions
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.
Sweet and Fiery Pork Tenderloin with Mango Salsa
I served this pork and salsa alongside sweet potato fries and a salad with a soy sauce/rice vinegar dressing. Another side idea is Asian Coconut Roce.
Found here
Found here
Thursday, January 26, 2012
Monday, January 23, 2012
Chipotle Cilantro Lime Rice
Found here . Delicious as part of a burrito bowl, topped with Corn Salsa, Seasoned Black Beans, and Barbacoa Pork.
Sweet Barbacoa Pork
Sweet and spicy slow cooked pork sweetened with brown sugar, cola, chipotle chilies, green chilies, cumin and spices found on pinterest from this blog. Served this over Cilantro Lime Rice with Corn Salsa and Seasoned Black Beans..
Ingredients:
For the Marinade:
2.5 lbs pork loin roast, all fat trimmed
salt and pepper
garlic powder
6 oz Coke zero
1/4 cup brown sugar (unpacked)
1/4 cup water
Step 2
8 oz Coke zero
6 oz can sliced green chilies
8 oz tomato sauce
1 chipotle chile in adobo sauce
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder (to taste)
salt and pepper to taste
1/3 cup brown sugar (unpacked)
Directions:
Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.
Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.
Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.
Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.
Ingredients:
For the Marinade:
2.5 lbs pork loin roast, all fat trimmed
salt and pepper
garlic powder
6 oz Coke zero
1/4 cup brown sugar (unpacked)
1/4 cup water
Step 2
8 oz Coke zero
6 oz can sliced green chilies
8 oz tomato sauce
1 chipotle chile in adobo sauce
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder (to taste)
salt and pepper to taste
1/3 cup brown sugar (unpacked)
Directions:
Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.
Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.
Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.
Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.
Skinny Chicken Parmesan
Matt really enjoyed this. I used regular mozzarella and served over spaghetti with a side Caesar salad. Might cut the cooking time by a few minutes next time as the chicken came out a little dry.
adapted from this post
adapted from this post
Sunday, January 22, 2012
Bloomin’ Herb Bread
Haven't tried this yet but I've been wanting to make bread for awhile.
http://thepioneerwoman.com/cooking/2009/05/the-bread-in-his-words/
Prep Time: 2 Hours
Cook Time: 1 Hour
Difficulty: Easy
Servings: 8
Ingredients:
20 ounces, weight Bread Flour (all Purpose Is Okay, Too) - About 4 Cups
8 ounces, fluid Water
4 ounces, fluid Melted Butter With Chopped Herbs Of Choice. We Like Chives, Rosemary Or Thyme.
2 teaspoons Salt
1 teaspoon Active Or Instant Yeast (if Active, It Would Be Best To Sprinkle Yeast Over The Water To Let It Start To Work Before Mixing It In)
Preparation Instructions:
Combine all ingredients together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).
I mixed them together for about 10 minutes or so until I could successfully achieve a windowpane with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready.
Preheat oven to 450 degrees.
After the dough starts rising, it should be kneaded for a minute or two so that the yeast can redistribute. Form it into a dome and place in a covered cast iron pan after coating it with olive oil and a sprinkling of kosher salt. Cut a large ‘X’ into the surface of the bread dough so it can bloom!
Bake on the center rack of your over for 30 minutes with the lid on, them remove the lid to finish it off for another 15 to 30 minutes.
http://thepioneerwoman.com/cooking/2009/05/the-bread-in-his-words/
Prep Time: 2 Hours
Cook Time: 1 Hour
Difficulty: Easy
Servings: 8
Ingredients:
20 ounces, weight Bread Flour (all Purpose Is Okay, Too) - About 4 Cups
8 ounces, fluid Water
4 ounces, fluid Melted Butter With Chopped Herbs Of Choice. We Like Chives, Rosemary Or Thyme.
2 teaspoons Salt
1 teaspoon Active Or Instant Yeast (if Active, It Would Be Best To Sprinkle Yeast Over The Water To Let It Start To Work Before Mixing It In)
Preparation Instructions:
Combine all ingredients together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).
I mixed them together for about 10 minutes or so until I could successfully achieve a windowpane with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready.
Preheat oven to 450 degrees.
After the dough starts rising, it should be kneaded for a minute or two so that the yeast can redistribute. Form it into a dome and place in a covered cast iron pan after coating it with olive oil and a sprinkling of kosher salt. Cut a large ‘X’ into the surface of the bread dough so it can bloom!
Bake on the center rack of your over for 30 minutes with the lid on, them remove the lid to finish it off for another 15 to 30 minutes.
Sunday, January 15, 2012
Spinach Quiche
Changes from original: no mushrooms, cook longer prior to adding cheese. I usually make with plain feta. Also-doesn't always fit in pie crust...idea for excess:pour into muffin tins for a quick breakfast (freezes and reheats well according to one reviewer).
Adapted from: http://allrecipes.com/recipe/spinach-quiche/detail.aspx
Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr
Yield 1 - 9 inch quiche
Ingredients:
1/2 cup butter
3 cloves garlic, minced
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 35 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 15 to 20 minutes, until set in center. Allow to stand 10 minutes before serving.
Adapted from: http://allrecipes.com/recipe/spinach-quiche/detail.aspx
Prep Time: 20 Min
Cook Time: 40 Min
Ready In: 1 Hr
Yield 1 - 9 inch quiche
Ingredients:
1/2 cup butter
3 cloves garlic, minced
1 small onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (6 ounce) package herb and garlic feta, crumbled
1 (8 ounce) package shredded Cheddar cheese
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
4 eggs, beaten
1 cup milk
salt and pepper to taste
Directions:
Preheat oven to 375 degrees F (190 degrees C).
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
Bake in preheated oven for 35 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 15 to 20 minutes, until set in center. Allow to stand 10 minutes before serving.
Christmas Breakfast Casserole
This has become our traditional Christmas breakfast along with Ooey Gooey Cinnamon Rolls.
Changes from original: bread in dish first, then pour eggs over. Increase # of eggs. Reduce baking time. Another idea to try: use garlic croutons instead of bread.
Adapted from: http://allrecipes.com/recipe/christmas-breakfast-sausage-casserole/detail.aspx
Prep Time: 20 Min
Cook Time: 1 Hr 30 Min
Ready In: 9 Hrs 50 Min
Yield: 8 servings
Ingredients:
1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4-6 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded
Directions:
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage and cheese, and stir to coat evenly. Place bread cubes in the bottom of a greased 9x13 inch baking dish. Pour egg mixture over. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 10 minutes, or until set.
Changes from original: bread in dish first, then pour eggs over. Increase # of eggs. Reduce baking time. Another idea to try: use garlic croutons instead of bread.
Adapted from: http://allrecipes.com/recipe/christmas-breakfast-sausage-casserole/detail.aspx
Prep Time: 20 Min
Cook Time: 1 Hr 30 Min
Ready In: 9 Hrs 50 Min
Yield: 8 servings
Ingredients:
1 pound ground pork sausage
1 teaspoon mustard powder
1/2 teaspoon salt
4-6 eggs, beaten
2 cups milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded
Directions:
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage and cheese, and stir to coat evenly. Place bread cubes in the bottom of a greased 9x13 inch baking dish. Pour egg mixture over. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cover, and bake 45 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 10 minutes, or until set.
Thai Pineapple Chicken Curry
When in Hawaii Matt and I found a tiny Thai restaurant that made the BEST pineapple curry...this gets close. fresh pineapple would be best.
Changes from original: sauteeing curry and chicken prior to adding coconut milk, halving the amount of fish sauce, reducing curry paste, adding salt.
Adapted from: http://allrecipes.com/recipe/thai-pineapple-chicken-curry/detail.aspx
Prep Time: 15 Min
Cook Time: 35 Min
Ready In: 50 Min
Yield: 6 servings
Ingredients:
2 cups uncooked jasmine rice
1 quart water
1 T red curry paste
1 T vegetable oil
2 skinless, boneless chicken breast halves - cut into thin strips
2 (13.5 ounce) cans coconut milk
1 1/2 tablespoons fish sauce
1/4 cup white sugar
1 can sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 small onion, chopped
1 can pineapple chunks, drained
Salt, to taste
Directions:
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
Sauté the curry paste in vegetable oil, then add the chicken. This "activates" the spices in the paste. After the chicken starts to cook (about halfway done) add the coconut milk.
Mix in fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 5 minutes, until chicken juices run clear.
Add the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 5-10 minutes, until peppers are tender. Remove from heat, and stir in pineapple. Salt to taste. Serve over the cooked rice.
Changes from original: sauteeing curry and chicken prior to adding coconut milk, halving the amount of fish sauce, reducing curry paste, adding salt.
Adapted from: http://allrecipes.com/recipe/thai-pineapple-chicken-curry/detail.aspx
Prep Time: 15 Min
Cook Time: 35 Min
Ready In: 50 Min
Yield: 6 servings
Ingredients:
2 cups uncooked jasmine rice
1 quart water
1 T red curry paste
1 T vegetable oil
2 skinless, boneless chicken breast halves - cut into thin strips
2 (13.5 ounce) cans coconut milk
1 1/2 tablespoons fish sauce
1/4 cup white sugar
1 can sliced bamboo shoots, drained
1/2 red bell pepper, julienned
1/2 green bell pepper, julienned
1/2 small onion, chopped
1 can pineapple chunks, drained
Salt, to taste
Directions:
Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer 25 minutes.
Sauté the curry paste in vegetable oil, then add the chicken. This "activates" the spices in the paste. After the chicken starts to cook (about halfway done) add the coconut milk.
Mix in fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 5 minutes, until chicken juices run clear.
Add the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 5-10 minutes, until peppers are tender. Remove from heat, and stir in pineapple. Salt to taste. Serve over the cooked rice.
Wednesday, January 11, 2012
Oatmeal chocolate chip cookies
Adapted original by taking out orange zest and pecans. Crispy outside, soft inside! They were devoured at our community group.
http://smittenkitchen.com/2007/11/oatmeal-chocolate-chip-and-pecan-cookies/
http://smittenkitchen.com/2007/11/oatmeal-chocolate-chip-and-pecan-cookies/
Wednesday, January 4, 2012
Dolsot Bibimbap
A great way to eat lots of veggies. You can add chicken or beef, too, but it's good just as it is with veggies and 1-2 eggs. :)
http://allrecipes.com/personalrecipe/62322715/dolsot-bibimbap/detail.aspx
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| Prior to stirring.... |
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| After it's all stirred up! |
Monday, January 2, 2012
Baked Potato Soup
This is definitely heavy enough to serve as a main course. Adapted from original by halving the basil and taking out parsley garnish. Also, forgot the hot sauce, but it was still delicious!
http://allrecipes.com/recipe/baked-potato-soup/detail.aspx
http://allrecipes.com/recipe/baked-potato-soup/detail.aspx
Double Tomato Bruschetta
We made this for a New Year's Eve Party with friends.
http://allrecipes.com/recipe/double-tomato-bruschetta/detail.aspx
http://allrecipes.com/recipe/double-tomato-bruschetta/detail.aspx
Easy Pavlova
We ate this while in New Zealand and had to find a recipe when we got back. It's a sort of meringue but lighter and softer (melt in your mouth) than we'd ever had before.
http://allrecipes.com/recipe/easy-pavlova/detail.aspx
http://allrecipes.com/recipe/easy-pavlova/detail.aspx
Sunday, January 1, 2012
Marinated Pork Tenderloin
This recipe calls for grilling but broiling and/or baking work just as well.
http://allrecipes.com/recipe/marinated-pork-tenderloin/detail.aspx
http://allrecipes.com/recipe/marinated-pork-tenderloin/detail.aspx
Creamy Rice Pudding
My all-time favorite way to use extra rice from last night's dinner. A special breakfast treat or dessert.
http://allrecipes.com/recipe/creamy-rice-pudding/detail.aspx
Prep Time: 25 Min
Cook Time: 20 Min
Ready In: 45 Min
Yield: 4 servings
Ingredients:
1 1/2 cup cooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions:
In medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
http://allrecipes.com/recipe/creamy-rice-pudding/detail.aspx
Prep Time: 25 Min
Cook Time: 20 Min
Ready In: 45 Min
Yield: 4 servings
Ingredients:
1 1/2 cup cooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract
Directions:
In medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.
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