A friend of mine recently told me she found a no-fail bread recipe. And she was right. This bread even slices well and isn't doughy and isn't dry. Try it.
Tuesday, November 9, 2010
Tuesday, October 26, 2010
I made this tonight and it was easy and good. I served it with crusty french bread.
6C chicken broth
1 16 oz. pkg. pasta
2C summer squash, grated or cut small
2C zucchini, grated or cut small
1/3 to 1/2 cup pesto
salt to taste
grated parm for topping
Boil pasta in broth and water until mostly done. Add squashes and cook til tender. Add pesto and salt to taste. Serve with grated parm and crusty bread.
Monday, October 25, 2010
Sunday, October 17, 2010
Monday, October 11, 2010
Sunday, October 3, 2010
Thursday, September 2, 2010
Tortillas (we love the uncooked tortillas at Costco...it makes a big difference)
Cheese (we used sharp cheddar but I imagine most would work)
Purple onion diced
Cooked or canned chicken
BBQ sauce (just a few drops works great)(we like Claim Jumper brand)
Cook bottom tortilla and melt cheese. Sprinkle with cilantro and onion. Mix BBQ sauce with chicken and top over everything else. Top with another tortilla and cook until golden. You can thank me later or even right now if you want.
Sunday, August 22, 2010
This is my "go to" pasta. Everyone likes it, even the rascals.
2 Tblsp olive oil
3 garlic cloves, minced/pressed
2 Cups heavy cream (more or less according to how saucy your mood is)
Salt and Pepper
1/3 Cups grated parmesan cheese, plus more for serving
1 Box Rotini Pasta (serves 8)
2 Bunches asparagus, end trimmed, and stalks cut into one inch pieces
5 Thick slices of ham, cut into strips
Heat Olive oil in heavy saucepan over medium heat. Add garlic and swirl in oil for 30 seconds. Add cream, cheese, and salt and pepper to taste. Stir occasional until slightly thickened-3-4 minutes, set aside.
Boil pasta according to directions.
Add ham strips to a heated skillet. Stir constantly until the ham begins to brown. Add asparagus pieces and stir occasionally until tender-crisp.
Combine, sauce, ham mixture and pasta. Serve hot, topped with cheese.
4 Cups tomatoes (any sort, I used our yellow pear)
2 Cloves garlic
1/4 Cup Olive Oil
2 Tbsp Basil chopped
Salt and Pepper
2 French Baguettes
Preheat oven to 350.
Combine first 5 ingredients in a food processor then pulse until it looks like the picture above--not soupy, not chunky.
Slice the bread lengthwise and cut into 8 even pieces. Brush with olive oil and brown in oven on cookies sheet.
Serve room temperature.
You can use ANY fruit in this and it doesn't have to be spherical, but this is my "go to" way to prepare fruit salad. The lime is refreshing and the coconut adds that unexpected touch/taste.
Fruit (it's especially good with a tropical variety)
Juice from one or two limes
2 Tbls Sugar or honey
Unsweeted, dried coconut, toasted in a pan over med heat.
Dissolve sugar in lime juice and pour over fruit. Served with coconut on top or on the side.
Wednesday, August 18, 2010
This recipe was given to me by my trusted recipe expert Megan. It looked too easy/good/simple to be true. I made this on Sunday and EVEN Tod ("I'm just not a dessert guy") ate and raved and ate some more. And then I finished it off for breakfast, lunch, and dinner on Monday and Tuesday. Enjoy.
1 package chocolate instant pudding
1 cup water
1/2 cup vegetable oil
1 cup sour cream
1/2 package chocolate chips
Mix all ingredients together and spread in a greased bundt cake pan. Bake at 350 degrees for 45-50 minutes.
Sunday, August 8, 2010
Monday, June 28, 2010
Gigi sent me this recipe and it was really good. I was excited to find it again just before the fourth!
Watermelon Marinated Steak Kabobs
1 ½ lbs. Flank steak (the thinner the better)
1 ½ c. cubed and seeded watermelon
¼ c. sugar
½ c. ketchup
¼ c. lime juice
3 minced garlic cloves
2 tsp. minced ginger root
2 tsp. salt (I use a little less)
1 tsp. chili paste (found in the oriental section)
2 tsp. soy sauce
½ c. minced green onions
2 c. cubed watermelon (for skewers)
Split the steak lengthwise and cut against the grain into ½ in. thick strips and place in a large zip-lock bag. Puree the watermelon cubes in a blender. Simmer the juice and sugar in a saucepot until reduced by half (about 1 c. syrup). Combine the syrup with ketchup, lime juice, garlic, ginger, soy sauce and green onion. Cool mixture to room temperature. Pour over steak and marinate 1 – 8 hours.
Thread meat onto skewers alternating with watermelon cubes.
Heat grill to medium high and grill each side 3 – 4 minutes. Serve with lime wedges.
Remember to soak your skewers in water for at least one hour so they don’t burn or you can use metal skewers.
Tuesday, June 22, 2010
My wheat grinder I got for Christmas is broken and we were out of bread. I thought about making white bread, but I wanted at least a little nutrition in the bread I was going to feed my family. I went to my best baking friend a.k.a. King Arthur Flour and found this recipe. It was a hit! I doubled the recipe and I am wishing I had quadrupled it instead.
I found this comment interesting:
Mary from Virginia Beach:
I substituted pure maple syrup for brown sugar and used 1c. bread flour 1/2 c. of whole wheat and 1c. white whole wheat in order to add to the nutritional value. I let it rest for 20 min. before kneading in my Kitchen Aid mixer and it was fantastic! We ate it in 2 days and now I am making more. Thanks KAF helpline for the advice on substituting. You are the best!
I think I will use some of her substitutions when I make it again.
Monday, June 21, 2010
Monday, April 12, 2010
Thursday, April 1, 2010
This is one of our favorite weeknight meals. Quick, easy, and really tasty. I got the recipe off my friends blog and it got rave reviews from my husband who considers himself a BBQ chicken pizza connoisseur.
1 boneless chicken breast
1/2 c. BBQ sauce
1 1/2 tsp. olive oil
1 c. mozzarella cheese, grated
1/2 c. smoked gouda cheese, grated
1/2 c. thinly sliced red onion
2 tsp. finely chopped cilantro
Preheat oven to 400.
Spread 1/4 c. BBQ sauce on lightly browned pizza crust (b/c you pre-bake it to prevent having a soggy crust). Sprinkle 1/2 c. mozzarella and all of the Gouda cheese over the sauce. Add the chicken next and then the red onions. Sprinkle the remaining 1/2 c. mozzarella around the center of the pizza & top with cilantro.
Bake the pizza for 8-10 minutes or until the cheese has melted. so yummy! happy eating!
Saturday, March 20, 2010
Sometimes I read your blog, so, in appreciation, I thought I'd make a contribution. I made this a couple of months ago and crave it all the time (so beware). I love this dish because it's refreshing, healthy and delicious. The salsa is a little time consuming (maybe because I can't figure out a good way to get herbs off their stems) but can be made in advance, and it is definitely worth the time. Recipe from Giada De Laurentiis.
2 large oranges
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1/2 c. chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 T. chopped fresh mint leaves
2 T. capers, rinsed, drained and coarsely chopped
2 T. orange zest
1 tsp. lemon zest
1 tsp. crushed red pepper flakes
Kosher salt & freshly ground black pepper
Vegetable or canola oil, for oiling the grill (I use a grill basket)
4 (4 to 5 ounce) center cut salmon fillets, skinned (each about 3 inches square)
2 T. amber agave nectar (This might be hard to find - I recommend going to a store like Whole-Foods, but I found it at my local grocery store in the "health" section I didn't know existed)
Kosher salt and freshly ground pepper
For the salsa: Cut the peel and ends off of each orange. Cut along membrane on both sides of each segment of orange until segments are free and place all segments in a bowl (I usually squeeze some of the orange juice into the bowl as well). Add remaining ingredients. Toss and set aside.
For the salmon: (NOTE: I have made this in a pan on the stove, the grill, and on a foreman grill, and it has turned out great each time). Put a grill pan over med-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
Sunday, March 7, 2010
Tuesday, March 2, 2010
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- 1 pound flank steak, thinly sliced
- kosher salt and black pepper
- 4 heads baby bok choy, quartered
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown sugar
- Cook the rice according to the package directions. Meanwhile, heat the oil in a large skillet over high heat. Season the steak with 1⁄4 teaspoon each salt and pepper and cook, turning often, until cooked through, 3 to 4 minutes. Transfer the steak to a plate.
- Wipe out the skillet. Add the bok choy and 1⁄4 cup water and simmer, covered, until tender, 2 to 3 minutes.
- Meanwhile, in a bowl, mix the soy sauce, vinegar, ginger, and sugar. Add to the bok choy in the skillet and bring to a boil. Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.
Monday, March 1, 2010
Today is the first day of March and hopefully the last day of winter.
To celebrate I made a pie and experimented with a different kind of apple pie recipe. The apples are placed in the pie shell then you make a gooey, yummy caramel and poor it over the top crust. It was delicious and I highly recommend it!
Pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 TBS all-purpose flour
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup water
8 granny smith apples -peeled, cored and sliced
Melt butter in saucepan. Stir in flour to make a paste. Add the sugars and water and bring to a boil. Reduce temperature and simmer for 5 minutes.
Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly and cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so it does not run off.
Bake 15 minutes at 425 degrees. Reduce temp to 350 and bake for another 30-40 minutes.
Wednesday, February 17, 2010
Sprouted Lentil Burgers
3 Cups Sprouted lentils (I used french lentils)
1/2 tsp salt
1/2 onion diced
1 cup dry bread crumbs
2 Tblsp olive oil
Blanch lentils in boiling water for 30 seconds, drain. Pulse blanched lentils, eggs, salt, and onion in food processor. Put lentil mixture in bowl and add bread crumbs, let sit for a few minutes to let the juices absorb. Heat oil over medium low heat and carefully form patties and place in pan. Brown for 10 minutes (it helps to cover with a lid, too). Flip and brown on other side for 7 minutes. Top with your favorite burger toppings.
*To sprout lentils or any beans. Soak in mason jar with cheese cloth screwed on the top--8 hours or overnight. Drain and set jar on side in window sill. Rinse 2-3 times daily for three or four days until you see little green leaves appear after the white sprout appears.
[adapted from Heidi Swanson's Recipe]
Monday, February 1, 2010
Our weather here lately demands steamy hot soups. Here are two really simple ones. I mean really simple.
Creamy Potato Leek Soup
2 Tblsp. Butter
2 Tblsp. Olive Oil
2 large Leeks (sliced crosswise and rinsed)
3 cups chicken/vegetable stock
1-2 potatos, cut in 1/2-inch pieces1/2 cup cream
salt and pepper to taste
Heat butter and oil in medium sauce pan and add leeks. Cook on medium heat for about 4 min. Add stock, brink to a boil, then add potatoes. Simmer until potatoes are tender. Then, crush several potatoes against the side of the pot with the back of a wooden spoon to help thicken the soup. Lower heat, add cream and seasoning. This would be good with some bacon crumbled on top or some buttery croutons--or both!
Thai Coconut Squash Soup*
1 Butternut squash (or two acorn squash)
salt and pepper
1 can coconut milk
1-3 tsp. Thai red chili paste (can be purchased in the asian section of most grocery stores)
1 cup chicken/vegetable stock
salt and pepper to taste
Preheat oven to 375. Slice squash in half, brush flesh with olive oil and sprinkle with salt and pepper. Roast skin side down for 1 hour (this can be done ahead).
Scoop out flesh from squash into soup pot. Add coconut milk and chili paste. Over medium heat, use hand blender to mix until smooth. Add stock and blend again until smooth. season with more chili paste and salt and pepper to taste. Serve topped with roasted pepitas or chives.
* adapted from 101 Cookbooks recipe
BONUS: My kids eat and like both of these soups!