Hi friends and readers. I made something easy yesterday, I actually started it without 2 of the ingredients, then went shopping, bought 3 shirts and a basketful of grocheries from Safeway, added the canned corn, diced tomatoes and some tomato paste, stirred it and went out again to visit a friend at her hair salon with Janelle. I invited Janelle to dinner, then Robert suggested I invite Tim and Rebecca too, which they happily agreed to. Their new baby slept the entire time. This crock pot soup served all 5 of us with no leftovers. I also made a yummy salad.
Crock Pot Chicken Tortilla Soup from a new blog I found called Real Mom Kitchen
http://realmomkitchen.blogspot.com/2009/01/crock-pot-chicken-tortilla-soup.html
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size - southwest style, if possible)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too)
1 1/2 C water
1 can (8 oz)tomato sauce (1 spoon of tomato paste)
1 can ( 10 3/4 oz) cream of chicken soup (I used a packet)
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)
In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (I put out yogurt and chips, I was the only one that added yogurt)
Mexican Salad
1/2 head of Romaine
1 1/2 tomatoes, diced
1/2 cup of cilantro leaves
3/4 medium red onion, diced
juice from one lemon
teaspoon of salt
I topped my soup and salad with tortilla chips
Monday, March 29, 2010
Saturday, March 27, 2010
Bread Baking day
I made some quick sourdough yesterday and used it to make sourdough english muffins and Pumpernickle bread. Then I was inspired do make some "easy french bread" So the result was 9 large english muffins, a loaf of pumpernickle, two bagettes and 12 more english muffins cut out, ready to be cooked. Wow, aside from waiting for bread to rise I've been baking from about 9:30am - 7:30pm That's a baking day!
And I tried a new trick from a blog www.17andbaking.com you can create ideal rising temperatures for bread either in your microwave or oven, depending on the size of your bowl or cookie sheets :) If the microwave you heat up a cup of water and then remove and put your bowl in, covered to rise. If in the oven you put a oven save dish on the bottom of the cold oven and pour boiling water into it while the dough you have rising is covered either in a bowl or on a cookie sheet on the oven rack. It works great!
Quick Sourdough Starter
1 cup warm water
2 1/4 t. active dry yeast
1 cup all purpose flour
In a bowl combine water and yeast. Wisk in flour with a spoon or fork.
Cover. Let sit for 8 hours in a warm place until it begins to bubble. Lasts 2 weeks. Must be refrigerated (unless you use it all in one day like I did). Bring to room temperature before using.
Sourdough English Muffins
(from The Pancake Handbook ) and baking bites http://bakingbites.com/2005/12/cooking-school-sourdough-english-muffins/
½ cup sourdough starter
3 cups all purpose flour (or a combination of all purpose and whole wheat
1 cup milk or water
½ tsp baking soda
½ tsp salt
2 tbsp sugar
1-2 tbsp ground flax seeds (optional)
cornmeal
Combine starter with 2 cups of flour and 1 cup of water. Stir thoroughly, cover with plastic wrap and let sit out overnight (about 7-10 hours).
In the morning, add the baking soda, salt, sugar to the dough and gradually add the remaining 1 cup of flour and flax seed, 2 tablespoons at a time, until the dough loses its stickyness. Turn dough out onto a lightly floured surface and roll until about ½ inch thick. Use a lightly floured biscuit cutter and cut the dough into as many rounds as possible. Place rounds on an ungreased baking sheet, covered with cornmeal. Sprinkle the tops of the muffins with cornmeal and leave them to rise, covered with a clean dishtowel, for about 45 minutes.
Heat a lightly oiled or nonstick skillet over high heat until very hot, then reduce the temperature to medium/medium high.
Cook the muffins for about 5 minutes on each side, turning only once. The muffins will reach a light or medium brown (turn town the temperature slightly if they cook too quickly) on both the top and the bottom when they are cooked through. Before the first flip, the sides of the muffin will start to look dry, like the edges of a pancake, when it it ready to be turned. You can peek at the underside, too.
Cool completely before storing.
Pumpernickel Bread From Baking Bites URL to article: http://bakingbites.com/2005/10/pumpernickel/
This is Robert's favorite bread! I don't make it all the time because of the sourdough starter requirement and the TIME!
1 cup all purpose flour
1 tsp active dry yeast
1/2 cup sourdough starter
1 cup warm water
1/2 cup warm buttermilk
1 tbsp unsweetened cocoa powder
1 tbsp molasses (or brown sugar)
2 tsp salt
1 cup rye flour (light or dark)
1 cup whole wheat flour
2/3 cup raisins or sultanas (optional)
2 tsp caraway seeds (optional)
Additional all purpose flour for rolling
Combine the ap flour, yeast, sourdough starter, water and warm buttermilk in a large bowl. Mix well and leave to proof in a warm place for 1 - 1 1/2 hours.
Stir in cocoa powder, molasses, salt, caraway seeds (if using), rye and whole wheat flours. If the dough has not started to come away from the sides of the bowl yet, add a few tablespoons of all purpose flour.
Turn dough out onto a lightly floured surface and knead in raisins (if using). Knead for about 5 minutes, until dough is very smooth. It will not be as elastic as all wheat flour doughs. Place dough into a lightly oiled bowl, cover with plastic wrap and leave to rise for about 2 - 2 1/2 hours, until doubled.
Gently, without deflating the dough too much, shape into an oval roughly twice as long as it is wide and place on a lightly floured baking sheet. Rub loaf gently with some all purpose four. Cover with a dish towel and let rise for 30-45 minutes.
Preheat the oven to 425F. Make several shallow slashes in the top of the loaf.
Bake for 40 minutes at 425F.
Remove to a wire rack to cool completely before slicing.
Makes 1 loaf.
________________________________________
Easy French Bread
From "The More is Less Cookbook" (this page has flour on it :)
Makes 2 bagettes
Dissolve:
2 packages (5 tsp.) of dry yeast in
1/2 c. warm water
1/2 t. sugar
Combine:
2 T. sugar
2 T. fat
2 t. salt
2 c. boiling water
Cool to lukewarm and add yeast mixture.
Stir in:
7 1/2 - 8 c. flour (1-2 cups whole wheat and the rest high gluten bread flour)Or 1/2 cracked wheat or bulgar for a crunchy texture)
Knead 10 minutes, or until smooth and elastic. Place in a oiled bowl, turning once. Let rise until doubled. Punch down and let rest 15 minutes. Divide the dough in half. On floured surface, roll each half to a 12x15 rectangle. Roll up, starting at 15" edge. Place loaves on greased cookie sheets and make 4-5 slashes diagonally across tops. Let rise until double.
Mix and brush on:
1 egg, beaten
2 T milk or water
Sprinkle on, if desired:
poppy or sesame seeds or oats
Bake at 400 for 20 minutes.
And I tried a new trick from a blog www.17andbaking.com you can create ideal rising temperatures for bread either in your microwave or oven, depending on the size of your bowl or cookie sheets :) If the microwave you heat up a cup of water and then remove and put your bowl in, covered to rise. If in the oven you put a oven save dish on the bottom of the cold oven and pour boiling water into it while the dough you have rising is covered either in a bowl or on a cookie sheet on the oven rack. It works great!
Quick Sourdough Starter
1 cup warm water
2 1/4 t. active dry yeast
1 cup all purpose flour
In a bowl combine water and yeast. Wisk in flour with a spoon or fork.
Cover. Let sit for 8 hours in a warm place until it begins to bubble. Lasts 2 weeks. Must be refrigerated (unless you use it all in one day like I did). Bring to room temperature before using.
Sourdough English Muffins
(from The Pancake Handbook ) and baking bites http://bakingbites.com/2005/12/cooking-school-sourdough-english-muffins/
½ cup sourdough starter
3 cups all purpose flour (or a combination of all purpose and whole wheat
1 cup milk or water
½ tsp baking soda
½ tsp salt
2 tbsp sugar
1-2 tbsp ground flax seeds (optional)
cornmeal
Combine starter with 2 cups of flour and 1 cup of water. Stir thoroughly, cover with plastic wrap and let sit out overnight (about 7-10 hours).
In the morning, add the baking soda, salt, sugar to the dough and gradually add the remaining 1 cup of flour and flax seed, 2 tablespoons at a time, until the dough loses its stickyness. Turn dough out onto a lightly floured surface and roll until about ½ inch thick. Use a lightly floured biscuit cutter and cut the dough into as many rounds as possible. Place rounds on an ungreased baking sheet, covered with cornmeal. Sprinkle the tops of the muffins with cornmeal and leave them to rise, covered with a clean dishtowel, for about 45 minutes.
Heat a lightly oiled or nonstick skillet over high heat until very hot, then reduce the temperature to medium/medium high.
Cook the muffins for about 5 minutes on each side, turning only once. The muffins will reach a light or medium brown (turn town the temperature slightly if they cook too quickly) on both the top and the bottom when they are cooked through. Before the first flip, the sides of the muffin will start to look dry, like the edges of a pancake, when it it ready to be turned. You can peek at the underside, too.
Cool completely before storing.
Pumpernickel Bread From Baking Bites URL to article: http://bakingbites.com/2005/10/pumpernickel/
This is Robert's favorite bread! I don't make it all the time because of the sourdough starter requirement and the TIME!
1 cup all purpose flour
1 tsp active dry yeast
1/2 cup sourdough starter
1 cup warm water
1/2 cup warm buttermilk
1 tbsp unsweetened cocoa powder
1 tbsp molasses (or brown sugar)
2 tsp salt
1 cup rye flour (light or dark)
1 cup whole wheat flour
2/3 cup raisins or sultanas (optional)
2 tsp caraway seeds (optional)
Additional all purpose flour for rolling
Combine the ap flour, yeast, sourdough starter, water and warm buttermilk in a large bowl. Mix well and leave to proof in a warm place for 1 - 1 1/2 hours.
Stir in cocoa powder, molasses, salt, caraway seeds (if using), rye and whole wheat flours. If the dough has not started to come away from the sides of the bowl yet, add a few tablespoons of all purpose flour.
Turn dough out onto a lightly floured surface and knead in raisins (if using). Knead for about 5 minutes, until dough is very smooth. It will not be as elastic as all wheat flour doughs. Place dough into a lightly oiled bowl, cover with plastic wrap and leave to rise for about 2 - 2 1/2 hours, until doubled.
Gently, without deflating the dough too much, shape into an oval roughly twice as long as it is wide and place on a lightly floured baking sheet. Rub loaf gently with some all purpose four. Cover with a dish towel and let rise for 30-45 minutes.
Preheat the oven to 425F. Make several shallow slashes in the top of the loaf.
Bake for 40 minutes at 425F.
Remove to a wire rack to cool completely before slicing.
Makes 1 loaf.
________________________________________
Easy French Bread
From "The More is Less Cookbook" (this page has flour on it :)
Makes 2 bagettes
Dissolve:
2 packages (5 tsp.) of dry yeast in
1/2 c. warm water
1/2 t. sugar
Combine:
2 T. sugar
2 T. fat
2 t. salt
2 c. boiling water
Cool to lukewarm and add yeast mixture.
Stir in:
7 1/2 - 8 c. flour (1-2 cups whole wheat and the rest high gluten bread flour)Or 1/2 cracked wheat or bulgar for a crunchy texture)
Knead 10 minutes, or until smooth and elastic. Place in a oiled bowl, turning once. Let rise until doubled. Punch down and let rest 15 minutes. Divide the dough in half. On floured surface, roll each half to a 12x15 rectangle. Roll up, starting at 15" edge. Place loaves on greased cookie sheets and make 4-5 slashes diagonally across tops. Let rise until double.
Mix and brush on:
1 egg, beaten
2 T milk or water
Sprinkle on, if desired:
poppy or sesame seeds or oats
Bake at 400 for 20 minutes.
Friday, March 19, 2010
Cinnamon Bread
Here's another baking bites recipe for you. I brought this bread to Robert's Spring Picnic, I offered to make Banana Bread or Cinnamon Bread and the later won, but I'll include both recipes. The Banana Bread is from the Joy of Cooking cookbook.
Quick and Easy Cinnamon Bun Bread
3 cups all purpose flour
2/3 cup sugar
1/2 tsp salt
8 tsp active dry or rapid rise yeast
1 1/3 cup warm milk (100-110F; low fat is fine)
6 tbsp vegetable oil
1 tsp vanilla extract
2 large egg
Filling/Topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch ground cardamom
Icing
1 cup powdered sugar
1-2 tbsp milk or cream
Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.
Serves 9.
Banana Wheat Germ Quick Bread
from The Joy of Cooking cookbook
Preheat oven to 350
1 1/2 cup all purpose flour
(or 1 1/4 cup flour and 1/4 cup wheat germ for wheat germ Banana bread Really good)
2 1/4 t. baking powder
1/2 t. salt
blend with:
1/3 c. shortening (I use applesauce)
2/3 c. sugar
3/4 t. grated lemon peel (from 1 or two lemons)
beat in:
1-2 beaten eggs
1 - 1 1/4 c. ripe mashed bananas
you can fold in (1/2 c. chopped nuts) and or (1/4 c. finely chopped apricots)
Place the batter in a greased bread pan. Bake the bread for about 1 hour or until done. Cool before slicing.
Quick and Easy Cinnamon Bun Bread
3 cups all purpose flour
2/3 cup sugar
1/2 tsp salt
8 tsp active dry or rapid rise yeast
1 1/3 cup warm milk (100-110F; low fat is fine)
6 tbsp vegetable oil
1 tsp vanilla extract
2 large egg
Filling/Topping
3 tbsp butter, room temperature
3/4 cup brown sugar
1 tsp ground cinnamon
pinch ground cardamom
Icing
1 cup powdered sugar
1-2 tbsp milk or cream
Lightly grease an 8×8-inch square baking pan.
In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.
While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)
Place pan into a cold oven, then set the oven temperature to 350F.
Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.
Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.
Serve warm. Leftovers can be reheated in the microwave.
Serves 9.
Banana Wheat Germ Quick Bread
from The Joy of Cooking cookbook
Preheat oven to 350
1 1/2 cup all purpose flour
(or 1 1/4 cup flour and 1/4 cup wheat germ for wheat germ Banana bread Really good)
2 1/4 t. baking powder
1/2 t. salt
blend with:
1/3 c. shortening (I use applesauce)
2/3 c. sugar
3/4 t. grated lemon peel (from 1 or two lemons)
beat in:
1-2 beaten eggs
1 - 1 1/4 c. ripe mashed bananas
you can fold in (1/2 c. chopped nuts) and or (1/4 c. finely chopped apricots)
Place the batter in a greased bread pan. Bake the bread for about 1 hour or until done. Cool before slicing.
Thursday, March 18, 2010
Robert's Birthday Meal
Today is my Babe's birthday. And I made his favorite meal, Chicken Cream Cheese Enchiladas with Spinach and a bean sauce! As well as his favorite dessert, Cheesecake with strawberry glaze.
New York Style Sour Cream Cheesecake
2-3 tbsp graham cracker crumbs
24-oz. cream cheese, softened
1 1/4 cups sugar
4 large eggs
2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
1/2 cup sour cream (low fat is ok)
boiling or hot water, for water bath
Preheat oven to 325F. Cover the bottom of a 9-inch springform pan with a layer or two of aluminum foil and tightly press it to the sides of the pan. Lightly grease the bottom of the pan with butter or cooking spray and coat with graham cracker crumbs (or flour).
In a large mixing bowl, beat together cream cheese and sugar until mixture is smooth. Beat in eggs, one at a time, followed by all remaining ingredients.
Pour cheesecake batter into prepared pan and give it a rap or two on the counter to knock out any air bubbles.
Place a large roasting pan (or other high-sided pan) into the oven and place cheesecake pan inside. Fill roasting pan with boiling or hot water, until water comes about 1-inch up the side of the springform pan.
Bake cake for 60-65 minutes, until center is set but still jiggles slightly when the pan is gently shaken.
Cool cake in water bath for about 15 minutes, either in the oven with the door open or on the kitchen counter. Remove from water bath and cool completely before refrigerating and slicing.
Serves 12.
(Strawberry glaze, about 14 frozen strawberries heated on the stove with a handful or two of sugar and a spoonful of corn starch. Then once cooked I blended them and poured on top.)
Lisa's Cream Cheese Enchiladas with Bean Sauce!
1. Boil whole chicken (keep the broth and de-bone) with some garlic and whole hot pepper
2. In a bowl mix chicken with Kiri cheese (8-10 small packets) (one package of philidelphia)
3. Add 1 TBS Cumin
4. Add 1 tsp salt
5. steamed spinach leaves.
6. Use real tortillas/ Or I buy thin Shrek bread from the bakery
7. Add chicken/cheese mixture and wrap in the tortillas
On the stove top:
1. Add one packet cream of mushroom soup to the chicken broth (should be about 1 1/2 cups broth)
2. Add one can of refried beans
3. Add ½ cup yogurt/sour cream
4. Add 1 TBS cumin/ add red pepper if you like it hotter
5. Add salt and pepper to taste
6. Pour this sauce over the wrapped tortillas
Top with shredded cheese and diced jalapenos
Bake 30-40 minutes between 350 and 400 degree oven.
We shared this meal and some fresh tomato salsa with Jim and Janelle.
New York Style Sour Cream Cheesecake
2-3 tbsp graham cracker crumbs
24-oz. cream cheese, softened
1 1/4 cups sugar
4 large eggs
2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
1/2 cup sour cream (low fat is ok)
boiling or hot water, for water bath
Preheat oven to 325F. Cover the bottom of a 9-inch springform pan with a layer or two of aluminum foil and tightly press it to the sides of the pan. Lightly grease the bottom of the pan with butter or cooking spray and coat with graham cracker crumbs (or flour).
In a large mixing bowl, beat together cream cheese and sugar until mixture is smooth. Beat in eggs, one at a time, followed by all remaining ingredients.
Pour cheesecake batter into prepared pan and give it a rap or two on the counter to knock out any air bubbles.
Place a large roasting pan (or other high-sided pan) into the oven and place cheesecake pan inside. Fill roasting pan with boiling or hot water, until water comes about 1-inch up the side of the springform pan.
Bake cake for 60-65 minutes, until center is set but still jiggles slightly when the pan is gently shaken.
Cool cake in water bath for about 15 minutes, either in the oven with the door open or on the kitchen counter. Remove from water bath and cool completely before refrigerating and slicing.
Serves 12.
(Strawberry glaze, about 14 frozen strawberries heated on the stove with a handful or two of sugar and a spoonful of corn starch. Then once cooked I blended them and poured on top.)
Lisa's Cream Cheese Enchiladas with Bean Sauce!
1. Boil whole chicken (keep the broth and de-bone) with some garlic and whole hot pepper
2. In a bowl mix chicken with Kiri cheese (8-10 small packets) (one package of philidelphia)
3. Add 1 TBS Cumin
4. Add 1 tsp salt
5. steamed spinach leaves.
6. Use real tortillas/ Or I buy thin Shrek bread from the bakery
7. Add chicken/cheese mixture and wrap in the tortillas
On the stove top:
1. Add one packet cream of mushroom soup to the chicken broth (should be about 1 1/2 cups broth)
2. Add one can of refried beans
3. Add ½ cup yogurt/sour cream
4. Add 1 TBS cumin/ add red pepper if you like it hotter
5. Add salt and pepper to taste
6. Pour this sauce over the wrapped tortillas
Top with shredded cheese and diced jalapenos
Bake 30-40 minutes between 350 and 400 degree oven.
We shared this meal and some fresh tomato salsa with Jim and Janelle.
Sunday, March 14, 2010
Pumpkin Evening 3/14/10
I baked half a pumpkin the other night and pureed it yesterday. I put two bags in the freezer and left one in the fridge to have on hand. There are just too many options of what to do with a pumpkin when you don't have easy access to a can of pumpkin. Especially if pumpkin is one of your favorite flavors.
I made Pumpkin Pasta for dinner from http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/pumpkin-pasta/ with some improvisions.
Ingredients
8 ounces, weight whole wheat Pasta (or Any Pasta Shape You Like)
1 Tablespoon Butter
1 whole Yellow or Red Onion, Diced
1 Red Bell Pepper, Diced
handful of dried sage or thyme
1-½ cup Chicken Stock
½ cups Milk
1 Tablespoon Flour
1-½ cup Pumpkin Puree
¾ teaspoons Salt
Plenty Of Fresh Cracked Black Pepper
2-3 Tablespoons Parmesan Cheese
Dash Of Nutmeg (optional)
Fresh Parsley (optional)
Preparation Instructions
1. Cook pasta according to package directions.
2. Sauté onion, Bell Pepper, and sage in butter over medium heat until onion appears translucent. Add 3/4 cup of broth/stock, 1/2 cup of milk, and 1 tablespoon flour. Stir occasionally for 5 minutes, or until mixture thickens.
3. Add pumpkin puree to broth mixture and stir well. Add salt, pepper, and remaining 3/4 cup of broth. Reduce heat and simmer on medium low for 10 to 12 minutes, or until sauce reaches a thicker consistency.
4. Stir in Parmesan cheese. Toss sauce with pasta and serve. Add more cheese, pepper, and a sprinkle of nutmeg and parsley, if desired.
This was good, we liked it! Then with the 3/4 of a cup of pumpkin puree that remained I made Pumpkin Spice Muffins from The Pionner Woman and added a mashed banana to fill it out to 1 cup of puree...
Moist Pumpkin Spice Muffins
Prep Time: 20 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 12
Ingredients
• Muffin Ingredients:
• 1 cup All-purpose Flour
• 6 Tablespoons Sugar
• 2 teaspoons Baking Powder
• 1-½ teaspoon Cinnamon
• ¼ teaspoons Ground Ginger
• ½ teaspoons Nutmeg
• ½ teaspoons Salt
• 1/2 Stick Butter, cut into pieces
• 1 cup (heaping) Pumpkin Puree
• ½ cups Evaporated Milk
• 1 whole Egg
• 1-½ teaspoon Vanilla
• ½ cups Golden Raisins (optional!)
• _____
• Topping
• 2 Tablespoons Sugar
• 1 teaspoon Cinnamon
• ¼ teaspoons Nutmeg
• _____
• FOR FROSTING: (Optional)
• ¼ cups Softened Butter
• 4 ounces, weight Cream Cheese
• ½ pounds Powdered Sugar
• ½ teaspoons Vanilla
Preparation Instructions
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
When my friend Rebecca made these before her son David was born I was shocked at how similar the taste was to pumpkin pie. I'm not putting frosting on these!
Oh I almost forgot. I'm roasting the pumpkin seeds at the same time. How's that for a complete pumpkin post?
I made Pumpkin Pasta for dinner from http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/pumpkin-pasta/ with some improvisions.
Ingredients
8 ounces, weight whole wheat Pasta (or Any Pasta Shape You Like)
1 Tablespoon Butter
1 whole Yellow or Red Onion, Diced
1 Red Bell Pepper, Diced
handful of dried sage or thyme
1-½ cup Chicken Stock
½ cups Milk
1 Tablespoon Flour
1-½ cup Pumpkin Puree
¾ teaspoons Salt
Plenty Of Fresh Cracked Black Pepper
2-3 Tablespoons Parmesan Cheese
Dash Of Nutmeg (optional)
Fresh Parsley (optional)
Preparation Instructions
1. Cook pasta according to package directions.
2. Sauté onion, Bell Pepper, and sage in butter over medium heat until onion appears translucent. Add 3/4 cup of broth/stock, 1/2 cup of milk, and 1 tablespoon flour. Stir occasionally for 5 minutes, or until mixture thickens.
3. Add pumpkin puree to broth mixture and stir well. Add salt, pepper, and remaining 3/4 cup of broth. Reduce heat and simmer on medium low for 10 to 12 minutes, or until sauce reaches a thicker consistency.
4. Stir in Parmesan cheese. Toss sauce with pasta and serve. Add more cheese, pepper, and a sprinkle of nutmeg and parsley, if desired.
This was good, we liked it! Then with the 3/4 of a cup of pumpkin puree that remained I made Pumpkin Spice Muffins from The Pionner Woman and added a mashed banana to fill it out to 1 cup of puree...
Moist Pumpkin Spice Muffins
Prep Time: 20 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 12
Ingredients
• Muffin Ingredients:
• 1 cup All-purpose Flour
• 6 Tablespoons Sugar
• 2 teaspoons Baking Powder
• 1-½ teaspoon Cinnamon
• ¼ teaspoons Ground Ginger
• ½ teaspoons Nutmeg
• ½ teaspoons Salt
• 1/2 Stick Butter, cut into pieces
• 1 cup (heaping) Pumpkin Puree
• ½ cups Evaporated Milk
• 1 whole Egg
• 1-½ teaspoon Vanilla
• ½ cups Golden Raisins (optional!)
• _____
• Topping
• 2 Tablespoons Sugar
• 1 teaspoon Cinnamon
• ¼ teaspoons Nutmeg
• _____
• FOR FROSTING: (Optional)
• ¼ cups Softened Butter
• 4 ounces, weight Cream Cheese
• ½ pounds Powdered Sugar
• ½ teaspoons Vanilla
Preparation Instructions
Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.
When my friend Rebecca made these before her son David was born I was shocked at how similar the taste was to pumpkin pie. I'm not putting frosting on these!
Oh I almost forgot. I'm roasting the pumpkin seeds at the same time. How's that for a complete pumpkin post?
Saturday, March 13, 2010
Irish Soda Bread
So on Thursday I made Irish Soda Bread. I was inspired after finding a blog that's connected to Pionner Woman called Tasty Kitchen, there are a lot of recipes, hours of time was sucked from me by this new discovery. But I made the bread and saved some recipes, created a log in and found some helpful ways to make homemade ingredients like ranch dressing, mayonaise, marshmallows, taco seasoning and nutella! http://thepioneerwoman.com/tasty-kitchen-blog/2010/03/the-theme-is-homemade-ingredients/
So here's the link for the soda bread, it didn't go as smooth as I expected. I didn't have quite a full stick of butter and the dough was more like pancake batter consistancy so I used pie pans covered with parchment paper instead of the recommended cookie sheet... But anyway here you go if you're interested. (Robert thought it was cornbread initally.) http://thepioneerwoman.com/tasty-kitchen/recipes/breads/irish-soda-bread-4/
Irish Soda Bread
Added by thestainedapron on March 8, 2010 in Breads, Quick Breads
Prep Time 10 Minutes
Cook Time 35 Minutes Servings 12 Difficulty Easy
Ingredients
2 cups Buttermilk
1 whole Egg
1-¼ teaspoon Baking Soda
2 cups Flour
1-¾ cup McCann's Quick Cooking Irish Oatmeal, Divided
¼ cups Sugar
1 teaspoon Baking Powder
1 teaspoon Salt
1 Tablespoon Caraway Seeds
6 Tablespoons Unsalted Butter
Preparation Instructions
Prepare a large cookie sheet. Either spray with nonstick spray, or line with parchment paper or a silicone mat. Set aside and preheat oven to 375 degrees.
Whisk buttermilk, egg, and baking soda together in a small bowl.
In a large bowl, whisk together flour, 1 1/2 cups oats, sugar, baking powder, salt, and caraway seeds.
Cut in butter with a pastry blender until butter is about the size of peas. Make a well in the center, pour in buttermilk mixture and mix together. Dough will be fairly wet.
With floured hands, divide dough into 2 and place on the prepared pan. Lightly pat each into a 9-inch circle (lightly flour your hands or the top of the mound if needed). Use a knife to cut each circle into 6 wedges. Sprinkle with the remaining 1/4 cup oats.
Bake for 35 to 45 minutes.
Variation: you can also add golden raisins or regular rasins. Just stir them in before adding the buttermilk mixture. I would use about 1 cup, but use more or less depending on your preference
So here's the link for the soda bread, it didn't go as smooth as I expected. I didn't have quite a full stick of butter and the dough was more like pancake batter consistancy so I used pie pans covered with parchment paper instead of the recommended cookie sheet... But anyway here you go if you're interested. (Robert thought it was cornbread initally.) http://thepioneerwoman.com/tasty-kitchen/recipes/breads/irish-soda-bread-4/
Irish Soda Bread
Added by thestainedapron on March 8, 2010 in Breads, Quick Breads
Prep Time 10 Minutes
Cook Time 35 Minutes Servings 12 Difficulty Easy
Ingredients
2 cups Buttermilk
1 whole Egg
1-¼ teaspoon Baking Soda
2 cups Flour
1-¾ cup McCann's Quick Cooking Irish Oatmeal, Divided
¼ cups Sugar
1 teaspoon Baking Powder
1 teaspoon Salt
1 Tablespoon Caraway Seeds
6 Tablespoons Unsalted Butter
Preparation Instructions
Prepare a large cookie sheet. Either spray with nonstick spray, or line with parchment paper or a silicone mat. Set aside and preheat oven to 375 degrees.
Whisk buttermilk, egg, and baking soda together in a small bowl.
In a large bowl, whisk together flour, 1 1/2 cups oats, sugar, baking powder, salt, and caraway seeds.
Cut in butter with a pastry blender until butter is about the size of peas. Make a well in the center, pour in buttermilk mixture and mix together. Dough will be fairly wet.
With floured hands, divide dough into 2 and place on the prepared pan. Lightly pat each into a 9-inch circle (lightly flour your hands or the top of the mound if needed). Use a knife to cut each circle into 6 wedges. Sprinkle with the remaining 1/4 cup oats.
Bake for 35 to 45 minutes.
Variation: you can also add golden raisins or regular rasins. Just stir them in before adding the buttermilk mixture. I would use about 1 cup, but use more or less depending on your preference
Robert's newest pictures
I'm showing off some of Robert's pictures he took Thursday morning while I was at language school in the capital. This semester I take three one hour classes on Thursdays. I leave with Jim and Janelle some time after 7 and return at 1pm. It's going well too. But anyway Robert was playing with the camera and took some pictures of our new flowers we bought last Wednesday and the result was spectacular!
Wednesday, March 10, 2010
Dinner tonight 3/10/2010
East Meets West Burgers - I'm not sure where I found this, maybe at www.eatsathome.com
The recipe for this week is East Meets West Burgers. I altered the recipe just a bit, using tortillas instead of buns.
Here’s what you’ll need:
• 1 lb. lean ground beef
• 4-5 Tbs. Hoisin Sauce, plus more to top burgers
• (Homemade Hoisin Sauce)
4 T of soy sauce (La Choy and Tamari-wheat free are GF)
2 T peanut butter
1 T molasses or honey
2 chopped garlic cloves
2 t sesame oil
1 t hot sauce (I used Thai red chili paste; Tabasco or similar would work)
1/8 t ground black pepper
• 1 cup slaw mix
• 1 tsp. rice vinegar
• 1 tsp. vegetable oil
• large flour tortillas
In a bowl, combine the Hoisin Sauce and ground beef, mixing well with your hands. Form into small patties. I made 6 small (slider size) burgers with this. Grill until done.
Mix the oil and vinegar into the cup of slaw mix. To serve, spread Hoisin Sauce in the middle of a flour tortilla. Place a burger on top. Add slaw and fold the tortilla over, placing it with the folds down on the plate. Cut this diagonally. It’s a bit like a giant pot sticker or dumpling.
We really liked this unique asian burger idea especially the dipping sauce.
The recipe for this week is East Meets West Burgers. I altered the recipe just a bit, using tortillas instead of buns.
Here’s what you’ll need:
• 1 lb. lean ground beef
• 4-5 Tbs. Hoisin Sauce, plus more to top burgers
• (Homemade Hoisin Sauce)
4 T of soy sauce (La Choy and Tamari-wheat free are GF)
2 T peanut butter
1 T molasses or honey
2 chopped garlic cloves
2 t sesame oil
1 t hot sauce (I used Thai red chili paste; Tabasco or similar would work)
1/8 t ground black pepper
• 1 cup slaw mix
• 1 tsp. rice vinegar
• 1 tsp. vegetable oil
• large flour tortillas
In a bowl, combine the Hoisin Sauce and ground beef, mixing well with your hands. Form into small patties. I made 6 small (slider size) burgers with this. Grill until done.
Mix the oil and vinegar into the cup of slaw mix. To serve, spread Hoisin Sauce in the middle of a flour tortilla. Place a burger on top. Add slaw and fold the tortilla over, placing it with the folds down on the plate. Cut this diagonally. It’s a bit like a giant pot sticker or dumpling.
We really liked this unique asian burger idea especially the dipping sauce.
Thai Pumpkin and Seafood Curry with vegetables and brown rice.
Thai Yellow Pumpkin and Seafood Curry from the Food Network: http://www.foodnetwork.com/recipes/nigella-lawson/thai-yellow-pumpkin-and-seafood-curry-recipe/index.html
Prep Time: 15 min Cook Time: 30 min Serves: 4 to 6 servings
Ingredients
1 (14-ounce) can coconut milk (about 1 2/3 cups)
1 to 2-tablespoons yellow (or red) Thai curry paste
1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do) Or Chicken stock if you don't have fish stock.
3 tablespoons fish sauce (recommended: Nam Pla)
2 tablespoons sugar
3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife (I substituted: lemon zest, ginger and cilantro stems, minced)
3 lime leaves, stalked and cut into strips, optional
1/2 teaspoon turmeric
2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
Other yellow/orange vegetables like bell pepper, carrot, potato, sweet potato
1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks or chicken
1 pound 2 ounces peeled raw shrimp
Bok Choy or spinach or peas
1/2 to 1 lime, juiced or more to taste
Cilantro, for garnish
Directions
Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.
As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes from wanting to eat, get ready to cook the seafood.
So, to the robustly simmering pan, add the salmon and shrimp (if you're using frozen shrimp they'll need to go in before the salmon). When the salmon and shrimp have cooked through, which shouldn't take more than 3 to 4 minutes, stir in any green vegetable you're using - sliced, chopped or shredded as suits - and tamp down with a wood spoon. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice.
This dish is AMAZING! Even eating the leftovers was a treat to the last bite. Our friend Tim said it would be worth climbing 5 flights of stairs to eat it with us. And I bought another pumpkin this week so that is possiblity. Now I just need more coconut milk.
Prep Time: 15 min Cook Time: 30 min Serves: 4 to 6 servings
Ingredients
1 (14-ounce) can coconut milk (about 1 2/3 cups)
1 to 2-tablespoons yellow (or red) Thai curry paste
1 1/2 cups fish stock (I use boiling water and concentrated fish bouillon; cubes will do) Or Chicken stock if you don't have fish stock.
3 tablespoons fish sauce (recommended: Nam Pla)
2 tablespoons sugar
3 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife (I substituted: lemon zest, ginger and cilantro stems, minced)
3 lime leaves, stalked and cut into strips, optional
1/2 teaspoon turmeric
2 1/4 pounds pumpkin or butter nut squash, peeled and cut into large, bite-sized chunks
Other yellow/orange vegetables like bell pepper, carrot, potato, sweet potato
1 pound 2 ounces salmon fillet, preferably organic, skinned and cut into large, bite-sized chunks or chicken
1 pound 2 ounces peeled raw shrimp
Bok Choy or spinach or peas
1/2 to 1 lime, juiced or more to taste
Cilantro, for garnish
Directions
Skim the thick creamy top off the can of coconut milk and put it into a large saucepan or casserole with the curry paste, over medium heat. Let it sizzle and, using a fork, whisk or wooden spoon, beat cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish stock, fish sauce, sugar, lemongrass, lime leaves (if using) and turmeric. Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook; some squash can take a little as 5 minutes.
As I mentioned, you can cook the curry up until this part in advance, maybe leaving the pumpkin with a tiny bit of bite to it (it will soften and cook as the pan cools). Either way, when you're about 5 minutes from wanting to eat, get ready to cook the seafood.
So, to the robustly simmering pan, add the salmon and shrimp (if you're using frozen shrimp they'll need to go in before the salmon). When the salmon and shrimp have cooked through, which shouldn't take more than 3 to 4 minutes, stir in any green vegetable you're using - sliced, chopped or shredded as suits - and tamp down with a wood spoon. When the bok choy is wilted, or other green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it. Take the pan off the heat and pour the curry into a large bowl, and sprinkle over the cilantro; the point is that the cilantro goes in just before serving. Serve with more chopped cilantro for people to add their own bowls as they eat, and some plain Thai or basmati rice.
This dish is AMAZING! Even eating the leftovers was a treat to the last bite. Our friend Tim said it would be worth climbing 5 flights of stairs to eat it with us. And I bought another pumpkin this week so that is possiblity. Now I just need more coconut milk.
My new favorite meal.
Welcome to my recipe blog, I've been thinking of doing this for several months and after some encouragement and curiosity here we go. I often share recipes on facebook, but this will be another place for them.
Spiced Lentil Salad with Goat Cheese from 30 minutes or less – Spicy Foods
30 minutes to the table, serves 4
Ingredients:
½ Tablespoon olive oil, plus extra for brushing
2 red onions, finely sliced
2 garlic cloves, crushed
1 fresh red chile, seeded and finely chopped
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
1 cinnamon stick
2 star anise or a pinch or normal anise
3 green cardamom pods, gently crushed or ¼ teaspoon ground cardamom
1 small piece fresh gingerroot, finely chopped
1 cup Puy Lentils (green or brown lentils)
3 cups vegetable or chicken stock
4 firm goat cheeses 3 ½ oz/100 g each
1-2 tomatoes, cut into strips
2 Tablespoons pine nuts, toasted
Bunch of fresh cilantro, leaves only
Salt and pepper
Method:
Heat the oil in a nonstick skillet over medium-high heat. Add ¾ of the onions, and the garlic, chile, spices and gingerroot, and cook, stirring frequently, for 3-5 minutes, or until the onions are softened.
Add the lentils and stir to coat in the onion mixture, then add the stock, and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer, stirring occasionally, for 15-25 minutes, or until all the liquid is absorbed and the lentils are tender. Remove the cinnamon stick, star anise, and cardamom pods. Let the lentils cool slightly so that they are warm rather than hot.
Meanwhile, preheat the broiler to high. Line the broiler pan with foil and brush with a little oil. Put the cheeses in the broiler pan and cook under the preheated broiler, or until bubbling and brown.
Divide the lentils between 4 individual plates, then scatter over the remaining onion and top with tomatoes. Carefully lift the cheeses from the broiler pan and arrange on top of the lentils. Scatter over the pine nuts and the cilantro and serve immediately.
Robert and I used the local medium salt goat cheese that is a medium firmness. I practically "yummed" over every bite. It outweighs most things I have eaten, but there are several close competitors which are soon to come.
Spiced Lentil Salad with Goat Cheese from 30 minutes or less – Spicy Foods
30 minutes to the table, serves 4
Ingredients:
½ Tablespoon olive oil, plus extra for brushing
2 red onions, finely sliced
2 garlic cloves, crushed
1 fresh red chile, seeded and finely chopped
½ teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon ground coriander
1 cinnamon stick
2 star anise or a pinch or normal anise
3 green cardamom pods, gently crushed or ¼ teaspoon ground cardamom
1 small piece fresh gingerroot, finely chopped
1 cup Puy Lentils (green or brown lentils)
3 cups vegetable or chicken stock
4 firm goat cheeses 3 ½ oz/100 g each
1-2 tomatoes, cut into strips
2 Tablespoons pine nuts, toasted
Bunch of fresh cilantro, leaves only
Salt and pepper
Method:
Heat the oil in a nonstick skillet over medium-high heat. Add ¾ of the onions, and the garlic, chile, spices and gingerroot, and cook, stirring frequently, for 3-5 minutes, or until the onions are softened.
Add the lentils and stir to coat in the onion mixture, then add the stock, and salt and pepper to taste. Bring to a boil, then reduce the heat, and simmer, stirring occasionally, for 15-25 minutes, or until all the liquid is absorbed and the lentils are tender. Remove the cinnamon stick, star anise, and cardamom pods. Let the lentils cool slightly so that they are warm rather than hot.
Meanwhile, preheat the broiler to high. Line the broiler pan with foil and brush with a little oil. Put the cheeses in the broiler pan and cook under the preheated broiler, or until bubbling and brown.
Divide the lentils between 4 individual plates, then scatter over the remaining onion and top with tomatoes. Carefully lift the cheeses from the broiler pan and arrange on top of the lentils. Scatter over the pine nuts and the cilantro and serve immediately.
Robert and I used the local medium salt goat cheese that is a medium firmness. I practically "yummed" over every bite. It outweighs most things I have eaten, but there are several close competitors which are soon to come.
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