October 31, 2008

What's For Dinner?

Tonight we're going to a Halloween block party (or road party as the case may be since we don't live on a block!) so I'm not sure what we're having. It's a covered dish deal. I'm taking a gluten free lasagna so Jamison will have something to eat and Alexis and I are going to make some cupcakes to take as well after she takes her nap. I'm told there will be a hay ride and all sorts of fun! Alexis is beside herself with glee that she gets to wear her purple spider witch costume again and go trick or treating!

What are you having this lovely Halloween evening?

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Maryland Crab Soup A La Dianne

I had intended to do a Halloween themed recipe for today, but it just didn't come together. So you'll have to settle for Maryland Crab Soup instead. Happy Halloween to all you out there that celebrate the spooky day and especially to my best friend Darlene, since it's her favorite holiday!

Now let's talk some soup!

I love crab. I'll readily admit though when I think of eating crab I think of crab cakes or crab legs or a crab boil or even deviled crabs, well before I think of Maryland Crab Soup. In fact since I moved to Maryland in 1999 I've had Maryland Crab Soup exactly once at a restaurant out on Tilghman Island called Harrison's Chesapeake House and I instantly fell in love. Despite that fact I still hadn't had it since then, even though I've been back to the Chesapeake House itself several times since then. That however was about to change.

A while back I picked up some fresh Maryland crab meat and I knew I wanted to make some soup this go around and the result was fabulous! This soup is tomomatoey, spicy and oh so lovely! If you like Maryland Crab Soup, then give my version a try. I think you'll be glad you did!

What You'll Need:
Extra virgin olive oil
1 onion, chopped
1 large potato, chopped
A pinch of sea salt
Freshly ground black pepper
1-2 tablespoons of Old Bay Seasoning (Note: More if you prefer spicy, less if you don't.)
2 - 14.5 ounce cans of diced tomatoes, drained
1- 15 ounce can of tomato sauce
1/2 of a 16 ounce package of frozen peas (Note: Normally lima beans are used for MCS, but I didn't have any on hand since Miss G tends to adore them and go through them quickly, so I went with peas instead.)
1/2 of a 16 ounce package of frozen corn kernels
2 cups of water
1 pound of crab meat, rinsed and picked over for shells (Note: No matter how well you do this, inevitably some shells might make it into the soup.)

In a large stock pot sauté onions and potatoes with a little sea salt and some freshly ground black pepper until onions are tender and both onions and potatoes are slightly browned.

Next add Old Bay Seasoning and stir to coat. Add tomatoes, tomato sauce, frozen peas and frozen corn, along with water and bring to a quick boil. Reduce heat and simmer for 20-30 minutes until potatoes are fork tender.

Once potatoes are tender add crab and cook for 5 minutes to heat through. Serve immediately.

Notes: This soup is extremely easy to make and has a bit of a wow factor to it too. It is also very healthy, so that is always an added plus. You could use lima beans in place of the peas as I mentioned above.

Posted by Dianne at 8:52 AM | Comments (7) | TrackBack

October 30, 2008

What's For Dinner?

Jamison has class this evening and my sister and the boys are coming over this afternoon. (Baby cuddles!) We'll most likely have some sort of soup and I'm going to make some whole grain yeast rolls and test out a theory I have baking in my head...Yes that was the worst pun EVER! ;oP

What are you having?

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Veggie Rice

On most of the nights Jamison is in class Alexis and I have veggie meals. This dish is actually one that Alexis has loved since she was about a year old. It's just perfect because it's hearty, yet healthy and it really hits the spot! You can use this a side dish or as a main course...Sometimes it's nice to have options.

What You'll Need:
Extra virgin olive
1 small onion, chopped
6-8 button mushrooms, sliced or chopped
2 large carrots, cut in half and sliced
2 stalks of celery, chopped
2-3 cloves of garlic, minced
1 tablespoon of paprika
1 teaspoon of onion powder
1/2 teaspoon of black pepper
A pinch of sea salt
1 cup of wild rice
1 quart of broth (Note: If you want this to be completely vegetarian then use vegetable broth, but any kind of broth will work fine.)
1 - 15 ounce can of black beans, drained and rinsed (Note: You can use red or white beans instead.)

In a stock pot or large pan sauté onion, mushrooms, carrots, celery and garlic until onion is tender. Stir in paprika, onion powder, black pepper and a pinch of sea salt. Add rice and stir to coat.

Next stir in broth and bring to a quick boil and then reduce to a simmer. Cover and cook for about 20 minutes stirring occasionally and then remove lid. Cook mixture until liquid is absorbed and rice is tender (usually another 20-30 minutes) stirring occasionally to prevent sticking.

Once liquid is absorbed and rice is tender stir in beans and cook for an additional 3-5 minutes to heat beans. Serve immediately.

Notes: This makes fabulous leftovers! You can also add in other veggies if you like, such as leeks and/or peas.

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October 29, 2008

Daring Bakers

Just wanted to let anyone know that is stopping by looking for my Daring Bakers entry for this month that I've taken an indefinite sabbatical from DB for a while. Be sure and stop over at the Daring Baker's blog roll and see what everyone else baked up! Hopefully I'll be back soon, but sometimes life just has to come first. :o)

Posted by Dianne at 7:39 PM | Comments (0) | TrackBack

What's For Dinner?

First off before we get to dinner stop by Napa Farmhouse 1885 and see my guest blog entry about Thanksgiving memories. I wrote about Thanksgivings of the past and shared my cranberry sauce recipe. Diane is doing a month long feature on Thanksgiving memories and recipes so be sure and leave a comment if you stop over and say hi to Diane with one n who kindly let me share my memories and tell her Dianne with two n's sent you over! ;o)

Now let's talk some dinner!

Tonight we're doing burgers. Jamison is having a plain burger and I'm having a chili burger. We'll also have some oven fries. Alexis will most likely has some chicken since she's not a burger fan.

What are you having?

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Simple Beef Stew

When it comes to beef stew I'm very minimalistic...The simpler the better! You don't need a whole lot of things going on to make a fabulous, delicious meal in one. This stew is comfort food at its finest, because sometimes something comforting is just what you need.

What You'll Need:
Extra virgin olive oil
1 onion, chopped
1 pound of beef stew meat
Sea salt
Black pepper
1/4 cup of unbleached all purpose flour (Note: If you wanted to make this gluten free you could use corn starch or tapioca flour.)
1-2 cups of frozen peas 3 large carrots, cut into roughly 1 inch chunks
1 large potato, cut into nice bite sized chunks
2-3 cups of small button or baby portabella mushrooms
4 cups of beef or mushroom broth

Preheat oven to 275 F.

In a large oven proof dutch oven sauté onion in some extra virgin olive oil until just soft. Add beef and sauté until browned. Add a generous pinch of sea salt, a good amount of freshly ground black pepper and stir to coat. Add vegetables and beef broth and stir to incorporate.

Place dutch oven covered into the oven for 3-4 hours, removing from time to time to stir, until veggies are tender and broth thickens. Serve immediately.

Notes: Beef stew is fabulous served with a nice piece of crusty bread. It's definitely a fabulously hearty meal all in one!

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October 28, 2008

What's For Dinner?

Jamison has class this evening so Alexis and I are having Hobo Dinners with chicken, veggies and Old Bay seasoning for me.

What are you having?

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Roasted Balsamic Onions

I like quick, flavorful side dishes and when it's healthy to boot, you just can't go wrong! I had something similar to this a while back in a restaurant and kept meaning to try making some, but you know how that goes. I finally got around to trying it and I have to say I was sold! This is a great side dish for when you just want something a little different, but fabulous!

What You'll Need:
1 red onion, cut into wedges
1 white or yellow onion, cut into wedges
1/2 cup of extra virgin olive oil
1/3 cup of balsamic vinegar
Coarse sea salt
Freshly ground black pepper

Cut onions and put them in a glass bowl. Set aside.

In a glass measuring cup or canning jar mix together olive oil and balsamic vinegar and stir or shake to mix. Set aside.

Generously pepper the onion and add a pinch of coarse sea salt. Toss to coat. Pour oil/vinegar mixture over the onions and stir until all onions are completely coated.

Cover and refrigerate for at least 3 hours stirring or tossing occasionally to redistribute the marinade.

Preheat oven to 425 F.

Remove onions from marinade and place on a baking sheet that has been lined with a silicone baking sheet. Spread out evenly. (Note: You can also do this in a glass baking dish, but be sure to spray it with a little non-stick spray or brush it with olive oil to prevent sticking.) Spoon a little of the marinade over the onions and bake for 25-25 minutes until onions are soft and slightly caramelized.

Serve immediately or chill and serve chilled.

Notes: Since you are marinating vegetables instead of meat you can use this marinade again. You can store it in the fridge in an airtight container for about a month. It's also good on chicken, beef, seafood, mushrooms or other veggies.

Posted by Dianne at 7:42 AM | Comments (10) | TrackBack

October 27, 2008

What's For Dinner?

Tonight we're doing simple. I have no clue what yet, but it's going to be easy and no cook. It's been a very long day and I'm exhausted! It's one of those rare days where I don't feel anything like cooking!

What are you having?

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Breakfast Casserole

This is a holiday favorite in my family. Normally we would have it on special occasions including Christmas morning after opening gifts. When Jamison's parents were visiting a few weeks ago I decided it would be the perfect time to whip one up. You can make it up the night before and then bake it the next morning, or you can bake it the day before and just reheat it right before serving. It's simple, quick and delicious. What's better than that?

What You'll Need:
Bread (Note: I use whole wheat.)
1 pound of sausage, cooked and crumbled
2 cups of shredded cheese (Note: I used Colby Jack this go around, but Cheddar or Colby works fine too.)
10-12 eggs, beaten
A pinch of sea salt
Freshly ground black pepper
1/4 cup of milk (Note: Any dairy will work. I've used milk, half and half, heavy cream and even evaporated milk when it was all that is available in the past.)

Preheat oven to 375 F.

Spray a 13 X 9 inch baking dish with non-stick spray and line with bread:

It's ok if you have to tear the bread to get it to fit. I even like to plug some of the holes in between the slices of bread, but you don't have to if you don't want to.

Next spread out cooked sausage over the bread:

Make sure it's relatively even, but it doesn't have to be perfect.

Sprinkle the top of the sausage with cheese:

Sausage and cheese...Doesn't that look fabulous already?

Next whip eggs together with salt, pepper and milk. When thoroughly mixed pour into the baking dish:

Again it doesn't have to be perfect and every inch of bread doesn't have to be soaked with egg. It all blends together as it cooks.

Bake for 30-40 minutes until golden brown and egg is set. Remove from oven and let sit for 5 minutes before serving.

Notes: There are many variations of this casserole. You can use hashbrowns for the base instead of bread, you can use ham instead of sausage, etc. I prefer it with sausage and bread, but to each their own. If you do make it with the hashbrowns it is gluten free which is nice, but Jamison wouldn't eat this to begin with so it wasn't a concern. My mom's original recipe also called for ground mustard and buttering the bread and then cutting it into cubes, but I didn't find that the ground mustard added anything, and the buttering and cubing was just extra steps that weren't needed. If you want once it's assembled you can put it in the fridge covered overnight and bake the next morning. Or you can bake it the night before and then reheat it on 350 F for about 20 minutes until cheese is bubbly.

Posted by Dianne at 1:08 PM | Comments (2) | TrackBack

Check Back This Afternoon...

We had a super crazy weekend, this highlight of which was a chaotic Halloween party that we took Alexis to on Saturday night (Imagine 200+ people in a small room with kids doing activities that weren't well planned out, with no flow...It was hot, noisy and the kids were so keyed up there wasn't much interaction...I taught preschool for years and even in the last place I taught, where they played heavy and loose with the rules...i.e. they broke them all...where at times I had 25+ kids aged 3-4 all to myself, I've never seen this sort of chaos! It was nuts!) Jamison was called both early Saturday morning and early Sunday morning with problems from work, we had various errands that had to be done, lessons to plan, chores to be done....You get the idea and that wasn't even half of it!

So all of that means that today's recipe will be coming this afternoon! So check back later for a fabulous recipe for Breakfast Casserole.

Until then Alexis would like to show you her Purple Spider Witch Costume. Her face is blanked out by me because of issues we had on another blog in the past, but you get the idea of the costume none the less and it makes Alexis happy that it's posted and it makes me happy that she isn't identifiable. :o)

That is all...See you this afternoon!

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October 26, 2008

Bread Week: Whole Grain Cheddar Beer Bread

So let's round out bread week with something cheesy shall we?

I love cheese breads. I've actually baked them in one form or another since I was young. There was a lady who attended the church that I did growing up that just loved cheddar cheese bread. From time to time I would bake some cheese bread to take to her. She always enjoyed it and I enjoyed making her day special. She was such a lovely person. One of those fabulous elderly people who had not grown bitter and hateful, but was happy and kind. I just adored her!

For a while now I had been wanting to play around with not only using beer as an ingredient, but also using a whole grain flour in place of white flour. The result was just fabulous! This bread is cheesy and surprisingly light despite the fact that there is no white flour in the bread itself. If you want something whole grain, yet a little decadent, then look no further!

3 cups of white whole wheat flour (Note: If you want you could use unbleached all purpose flour instead, but of course then it would not be whole grain.)
1 teaspoon of sea salt
1 heaping tablespoon of baking powder
2 teaspoons of onion powder
2 cups of shredded cheddar cheese
2-3 cups beers

Preheat oven to 375 F.

In a large bowl stir together flour, sea salt, baking powder and onion powder until completely mixed. Next stir in the shredded cheese so that it is incorporated throughout the flour mixture. Next slowly add beer and stop adding when thick batter forms.

Divide batter in half and pour into 2 bread pans that have been sprayed with non-stick spray. Bake for 30-35 minutes until bread is golden and done through. (You can usually tell by looking, but if you aren't sure you can test it like you would a cake with a toothpick.)

Remove from oven and let rest for 5 minutes. Turn loaves out onto a cotton towel and let cool completely. Store in an airtight container.

Notes: You can omit the onion powder and exchange it for garlic powder and add dill for a garlic dill cheese bread. You can also use buttermilk in place of the beer if you like.

Posted by Dianne at 8:45 AM | Comments (5) | TrackBack

October 25, 2008

Bread Week: Gluten Free Cornbread

What would bread week around here without a gluten free entry? My first thought was to make some gluten free cinnamon rolls, but I still haven't come up with anything that passes the test. I had high hopes with the Gluten Free Buttermilk Biscuit dough, but it didn't really work out as I had hoped. I'll keep looking and trying a recipe for cinnamon rolls, but for now my next thought was cornbread.

I'll tell you upfront that Jamison isn't a huge fan of cornbread, but that didn't stop me from trying a gluten free version anyway. I knew though if I was going to get him to try it that it had to be a sweet version and this is what resulted. I thought it was fabulous and Jamison even thought it was ok and ate a couple of slices.

This is one of those breads that no one would even know was gluten free unless you just pointed it out. You could easily pass this one off to gluten eaters with no complaint! It would be just perfect for a picnic or a potluck, especially if you needed something sans gluten that would satisfy a crowd.

What You'll Need:
2 cups of stone ground yellow corn meal
1 cup of corn flour
1 teaspoon of sea salt
1 teaspoon of baking soda
1 tablespoon of baking powder
1/2 cup of organic cane sugar (Note: The only way Jamison will eat cornbread is if it is sweet. If you like cornbread that isn't sweet then feel free to omit this.)
4 eggs
2 cups of buttermilk

Preheat oven to 400 F.

In a large bowl stir together corn meal, corn flour, sea salt, baking soda, baking powder and sugar until incorporated. Next add eggs and buttermilk and stir until completely mixed.

Pour into a 13 X 9 inch baking dish that has been sprayed with non-stick spray. Bake for 25-35 minutes until golden brown and done through. Slice and serve immediately.

Notes: If you wanted to make a Mexican cornbread you could add in 1 cup of sautéed onion, 1 cup of chopped, seeded tomato and 1/3 cup of chopped jalepeno or sautéed bell pepper. You could also add in corn kernels.

Posted by Dianne at 8:16 AM | Comments (15) | TrackBack

October 24, 2008

What's For Dinner?

Tonight we're having barbeque ribs, fries, cooked spinach and cucumbers.

What are you having?

Posted by Dianne at 3:59 PM | Comments (3) | TrackBack

Bread Week: Cinnamon Swirl Bread

I love cinnamon. Seriously, there is just something about it that makes me happy. That's weird, I suppose, but it's a definite favorite none the less.

As a child I loved cinnamon toast, but my cinnamon toast had a twist...There was no sugar on it! My version was simply bread, margarine (that's what my mom used when we were kids) and cinnamon. In fact I still eat it that way sometimes! Just thinking about it brings back all sorts of memories, but I won't bore you with that right now.

Let's get back to cinnamon shall we? Or more specifically cinnamon swirl bread!

For a while now I've want to try to make a cinnamon swirl bread. I knew the general concept was much like you roll cinnamon rolls, only you didn't slice the loaf. I was very impressed with how it came out! It was cinnamony, sweet and just perfect for breakfast. I think it would have made some fabulous French toast, had it lasted that long of course!

I made two loaves and Lex and I kept one and we gave the other to our neighbor as a thank you for mowing our grass. If you're a cinnamon lover then this is the bread for you!

What You'll Need:
1 cup of warm milk (Note: I usually put it in the microwave for 20-30 seconds and then stir. You don't want it hot, just above lukewarm.)
4 teaspoons of yeast
2 cups of bread flour
1 cup of unbleached all purpose flour
1 teaspoon of sea salt
1/2 cup of organic cane sugar
Cinnamon
Sugar
Melted butter

Mix warm milk and yeast in a glass measuring cup and set aside until foamy. (This usually takes 1-4 minutes in a warm kitchen.)

While yeast is proofing, in a large bowl mix together flour, sea salt and sugar until completely incorporated. Slowly add the milk until dough ball forms. You may need all of the milk or some of the milk, flour is funny like that. It all has to do with humidity in the air and such. Once dough is formed turn out onto a floured surface and knead for 1-2 minutes or until elastic.

This will make one large loaf or two smaller loaves. If you choose to do two smaller loaves then cut the dough in half now.

Next shape the dough into a rough square and roll out until about 1/4 on an inch thick:

Make sure that the width of your dough doesn't get too much longer than the length of your bread pan.

Sprinkle the top of the dough generously with sugar and cinnamon:

And then roll the dough up into a roll and place into a bread pan that has been sprayed with non-stick spray:

Next place the pan(s) in a warm place and let rise until doubled in size.

Once loaf(ves) are risen preheat oven to 350 F.

Gently brush each loaf with melted butter:

Bake for 30-40 minutes until golden brown and hollow when tapped. Remove from the oven and let rest for 5 minutes. Remove loaf gently from pan and let cool for at least 30 minutes before cutting.

Notes: If you make a single loaf it has more height and swirls, but two loaves turn out nicely too. You could also add raisins in before rolling the loaf if you wanted to make a Cinnamon Raisin bread.

Posted by Dianne at 7:04 AM | Comments (3) | TrackBack

October 23, 2008

What's For Dinner?

Jamison's in class this evening so Alexis and I are going to have some Maryland Crab Soup and some corn bread.

What are you having?

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Bread Week: "Bear" Bread

If you've been a reader of Dianne's Dishes for a while, you know I'm all about letting kids be involved in the kitchen. Alexis has been involved in one way or another in the kitchen since day one. (You can read more about that in my FAQ section.)

One of my fondest childhood memories was baking "bear" bread. I think we baked it once or twice, but it was so much fun. I knew that when I had a child of my own I'd want to bake "bear" bread with them. I have my mom looking for the picture of the bear loaves now. If she finds it I'll have her scan it in so I can share it with you! But that's neither here nor there...

A while back when we were studying B in Miss G's lessons we baked bear bread. Get it? B...Bake...Bear...Bread...Oh never mind! ;oP Alexis had a blast! She's been wanting to do it again so I think we may make a pumpkin shaped loaf soon, or maybe we'll do a cat or a moon? Who knows? The point is, this is a very easy recipe to follow and kids really love the process!

There really isn't anything that is special about this bread, in fact you could make it with any bead dough that was shapeable. (You could really make any shape you wanted...I even made Santa bread one time!) The one I use though is really fabulous and has such a light airy texture. It's just perfect! Not only is the bear adorable, but it tastes good too! What's not to like about that?

What You'll Need:
1 cup of sour cream
1 cup of water
4 - 4 1/2 cups of all purpose or bread flour, divided (Note: You can use white whole wheat flour instead if you prefer.)
4 teaspoons of yeast
1/3 cup of sugar
1 teaspoon of sea salt
2 eggs, beaten for the egg wash
Raisins for decoration

In a large bowl mix 2 cups of flour, salt, sugar and yeast until well incorporated. Set aside.

Mix sour cream and water and heat to 110 F over low heat and check the temperature using a thermometer. Pour into bowl with flour mixture. Continue to add flour until dough forms. Turn out onto a floured surface and knead for 1 to 2 minutes until dough is elastic.

Cut dough in half and then cut each half into separate pieces: 1 large piece for the body, 1 smaller piece for the head, 2 small circles for the arms, 2 small circles for the legs and finally 2 smaller pieces for the ears:

Next assemble bear on a baking sheet that has been lined with a silicone baking sheet or parchment paper:

Shape the body first, then shape the head and lay it above the body. (Note: As long as the pieces are touching firmly they'll bake together. No need to man handle the dough or anything.) Then add the arms, legs and ears.

Once the bears body is assembled add raisins for eyes, ears, mouth and belly button:

Mash the raisins slightly into

Posted by Dianne at 7:17 AM | Comments (5) | TrackBack

October 22, 2008

What's For Dinner?

I've got a small pork roast in the slow cooker. We'll have some roasted asparagus and baked apple for Alexis and me, and a baked potato for Jamison.

What are you having?

Posted by Dianne at 2:28 PM | Comments (5) | TrackBack

Bread Week: Honey Fruit Bread

Around here I've always got over ripe bananas coming out of my ears. I put them in the freezer and then forget them, but sometimes I just need to space so I pull some out and set off to make bread. Don't get me wrong, regular old banana bread is fabulous, but sometimes it's just nice to take banana bread to a whole new level. So if you're going to that new level, why not go all out and make some fruit bread instead. This is just perfect for breakfast or a snack...If you like fruit try it and see!

What You'll Need:
2 peaches chopped
1 cup of blueberries
1/4 of a cup of organic cane sugar
3 bananas
4 eggs
1 cup of honey
1/2 cup fat free vanilla yogurt
1 teaspoon of sea salt
1 teaspoon of baking soda
1 heaping tablespoon of baking powder
2 cups of unbleached flour or white whole wheat flour

Preheat oven to 350 F.

In a bowl toss peaches and blueberries with sugar and set aside.

In a large bowl cream bananas, eggs, honey and yogurt until relatively smooth. Stir in salt, baking soda and baking powder until well mixed. Next add flour and stir until just mixed. Add peach/blueberry mixture and stir until incorporated. Pour into two bread pans that have been sprayed with non-stick spray.

Bake for 50-60 minutes until loaves are golden brown and stick done.

Notes: You could use any type of fruit that you like for this bread. Strawberries would be really good, as would pineapple.

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October 21, 2008

What's For Dinner?

Jamison has class this evening so Alexis and I are going to have Veggie Rice.

What are you having?

Posted by Dianne at 1:43 PM | Comments (2) | TrackBack

Bread Week: The Ultimate White Bread

The majority of bread that I eat is whole grain, but once in a while, it's just nice to have a big slice of good old white bread! This white bread is the ultimate loaf of bread. If you're looking for white bread perfection, then look no further...You've found it!

What You'll Need:
2 cups of warm water (Note: I just use warm tap water. You want it warm to the touch, but not hot.)
1/4 cup of organic cane sugar (Note: Next time I make this I'm going to use honey to see how it turns out.)
2 tablespoons of yeast
2 teaspoons of sea salt
1/4 cup of extra virgin olive oil
4-5 cups of unbleached bread flour

In a large glass bowl mix together water, sugar and yeast. Let sit for 5-10 minutes until mixture is foamy.

Add sea salt and olive oil into the proofed sugar/water/yeast mixture and stir to mix. Next slowly add flour until dough ball forms. (Note: As with any bread you might need only some of the flour, all of it or more. When dough forms stop adding flour.)

Turn dough ball out onto a floured surface and knead for 1-2 minutes. (Note: Just until the dough is elastic. You don't have to knead it for a long time.) Cut dough in two and place each half into a bread pan that has been brushed with olive oil thoroughly to prevent sticking. (Note: I made one large loaf and let Alexis play with a smaller portion of the dough and make her own little round loaf. You could also make two regular sized loaves with this mix.)

Shape the loaves and place them into the oiled pans. Let rise in a warm place 20-30 minutes or until doubled in sized. (Note: As always I just place the dough in the oven with the light on. The light gives off just enough heat to make a nice, warm rising environment. Once dough is risen remove from the oven before preheating it.)

Preheat oven to 350 F. Place risen dough into the oven and bake for 30-40 minutes until golden brown. (Note: Alexis' smaller loaf only took 20 minutes.) Remove pans from the oven and let cool for 5 minutes on a wire baking rack.

Turn loaves out and let cool, covered with a towel for at least 20-30 minutes before cutting.

Notes: All purpose flour would most likely work for this bread as well.

Posted by Dianne at 7:02 AM | Comments (4) | TrackBack

October 20, 2008

What's For Dinner?

Tonight we're having broiled tilapia, balsamic roasted onions for me, roasted potatoes for Jamison, corn and some sliced cucumbers for Alexis and I.

What are you having?

Posted by Dianne at 1:33 PM | Comments (4) | TrackBack

Bread Week: Whole Wheat Sunflower Seed Bread

Making bread has a bit of a mystique to it, but it really shouldn't. It's one of those things that some people are terrified of, that they simply shouldn't be. Homemade is surprisingly easy and you just can't beat the flavor! You also can't beat the price...It's much cheaper to make your own! Plus you can control what goes into each loaf. Want a delicious whole grain bread? Then you can have it! Who says whole grain bread has to taste bland? Trust me...This one is fabulous!

What You'll Need:
1 1/2 cups of warm water
2 teaspoons of yeast
2 cups of white whole wheat flour
1 1/2 cups of whole wheat flour
2 teaspoons of sea salt
2 tablespoons of powdered milk
1/2 cup of sunflower seeds, finely chopped
4 tablespoons of extra virgin olive oil
4 tablespoons of honey

Dissolve yeast in water and let sit for bout 5 minutes or until foamy.

In a large bowl stir together white whole wheat flour, whole wheat flour, sea salt, powdered milk and sunflower seeds until completely incorporated. Add olive oil, honey and yeast water until dough forms. (Note: Whole grain flours, just like more refined flours, react differently depending on humidity. You might need all of the water, or just some of it, or you might even need a bit more. Your dough should be firm, yet elastic. Don't worry if you add too much water...Just add flour a tablespoon at a time until the dough is good. If you get too much flour, then add water a tablespoon at a time in the same manner.)

Turn dough out onto a floured surface (Note: Use either whole wheat or white whole wheat flour) and knead for 2-3 minutes until dough springs back when touched. Shape dough into a loaf and place into a bread pan that has been brushed with olive oil or sprayed with non-stick spray:

Let bread rise for an hour or so in a warm place until doubled in size:

Preheat oven to 375 F.

Bake for 45 minutes to an hour until bread sounds hollow when tapped and is golden brown:

Let rest in pan for 5 minutes and then turn out onto a cotton towel to cool. Store in an airtight container.

Notes: If you don't like sunflower seeds you can chop up some oats instead or even nuts.

Posted by Dianne at 7:51 AM | Comments (7) | TrackBack

October 19, 2008

Bread Week Begins Tomorrow!

If you're a fan of bread be sure and check back tomorrow...You won't want to miss bread week! ;o)

Posted by Dianne at 6:48 PM | Comments (2) | TrackBack

October 17, 2008

Dianne's Guest Blog Week: Katherine's Oatmeal White Chocolate Chip Cookies

You've heard me "talk" about my sister, so now you get to "meet" her firsthand! She lives here in Maryland too with her husband and my two nephews (Nelson, almost 3 and Grant, almost 7 months). Sit back and relax and enjoy Katherine's Oatmeal White Chocolate Chip Cookies!

Katherine doesn't have a blog as of yet, but she writes blog entries in her head...Don't believe me? Just ask her! ;oP

Baking is therapeutic for me; it is one of my favorite ways to de-stress. Just ask anyone who knew me in college. Every semester when finals would roll around, the sweets would start pouring forth from my kitchen.

It’s how I became known as the “cookie queen” of our campus ministry. Well, the copious amounts of cookies I’d share during finals and the fact that cookies are what I brought as my contribution to every gathering we ever had. The cookie recipe that helped me achieve my far reaching evanescent fame was the cowboy cookie recipe that Mom taught Dianne and me how to make. I’ve added several other cookie recipes to my tried-and-true group, and I still enjoy playing around with recipes to come up with (drum roll, please) THE PERFECT COOKIE. I have come close, but don’t feel comfortable crowning a winner just yet.

Of the contenders, my most requested cookie recipe is one I stumbled across while babysitting in college. They are known to me only as “Debra’s Oatmeal Cookies” (my recipe card still says as much – although I added the tagline “from Valerie” since her kitchen is where I made my discovery). Little did I know that that fateful morning when I snagged a cookie from the cookie jar before the kids woke up – then pestered the kids’ mom for the recipe – would be the day I met my best cookie yet!

Here is the recipe in its original form:

1 c. butter
1 c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
2 c. flour
½ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 c. rolled oats
2 c. corn flakes
1 c. white chocolate chips
1 c. chopped pecans

Over time I’ve tweaked the recipe here and there, mostly in a quest to ramp up the nutrition content of the cookie. I’ve substituted whole wheat flour (originally just half of it but now I use all whole wheat flour) without a noticeable difference. Then I stared playing around with the sugar. I used to think that brown sugar was better for you than white, and I guess originally it was, but now most commercially available brown sugar is simply refined white sugar with molasses added to it. So I turned to turbinado sugar. The first time I used it I read that if you’re substituting it for brown sugar, you should add 1 Tbsp. honey or maple syrup to maintain the moisture content of the recipe (of course now I can’t find where I read that) . If you feel the need to add honey or maple syrup, just make sure you reduce the measure of sugar (I forgot this time and boy was this batch sweet!). The turbinado sugar can keep its crystal state even when it is baked. Some people prefer to “pre-melt” it a bit to keep this to a minimum, but I haven’t done that. Personally, I think using it straight adds a very satisfying crunch to the finished cookie. Finally, I switched to organic cane sugar – which is less refined than regular white sugar. But, it is important to remember that even with all the whole grains and less refined sugars, anything with two cups of sugar and a cup of butter is still a “sometimes food”. :o)

The recipe as I make it now:

1 c. butter softened (or not*)
1 c. organic cane sugar
1 c. minus 1 Tbsp. turbinado sugar
1 Tbsp. honey
2 eggs
1 tsp. homemade vanilla extract
2 c. whole wheat flour
½ tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
2 c. rolled oats (the slow-cook kind!)
2 c. organic corn flakes
1 c. white chocolate chips
1 c. chopped pecans

*I usually skip the softening of the butter (usually because I forget to do it ahead of time). If you dump the butter and the sugar into the mixer and let it go to town, the friction will usually soften it. (Just remember that they may take a few extra minutes to bake if the butter is still cold-ish when you put them in the oven).

(Dianne Note: How cute is that bear peaking into the picture?? ;oP)

Like any good baking project, the first thing to do is gather all the ingredients around your stand mixer (you CAN do this by hand, but only if you really need an upper body workout – this batter is THICK!) The directions below are assuming that you’re using a paddle attachment in your mixer, and you start by dumping the butter and sugar into the bowl of the mixer and turn on the mixer. Then, don’t turn the mixer off until you’re finished! [Unless you get distracted after you add the flour – don’t let it just sit and mix and mix and mix if the flour is already in there. It messes with the gluten in the flour (or something like that) and can make the finished product a little wonky.]

Cream butter and sugars until well incorporated. Add honey, eggs and vanilla. While that mixes, combine the flour, baking powder, baking soda and salt in a big measuring cup then slowly add to the wet mixture. Once that’s incorporated, add the oats, corn flakes, chips and pecans. Let it mix until the batter starts jumping out of the side of the bowl is mixed well and turn off the mixer.

Spoon (I actually prefer to just grab handfuls of it and make little clumps to place) onto a baking sheet and bake at 350º until the tops are golden brown. (Usually about 12-15 minutes, but sometimes longer – really, just watch them). Let them cool for about a minute on the pan before removing to a cooling rack to finish cooling. Once cool, place in an airtight container. Or just stand there and eat them. :o)

Posted by Dianne at 8:22 AM | Comments (2) | TrackBack

October 16, 2008

Dianne's Guest Blog Week: Heather's Pumpkin Pancakes

I first discovered Heather's blog back when I was still participating in Tuesday's With Dorie and I'm so glad that I did! I've been an avid reader ever since. When I needed another volunteer for my Guest Blog week she graciously jumped right in and she made something with pumpkin...Mmmm...Pumpkin! If you haven't stopped by her blog, you most definitely should. She makes some amazing things and her dog is one of the cutest little things I've ever seen! Seriously...Have you ever seen a cuter little face?? But now let's talk some Pumpkin Pancakes Heather style!

Heather blogs about all things food over at Randomosity and the Girl.

One of my favorite things about the end of summer and move into fall is the appearance of pumpkins everywhere. I love almost everything pumpkin, muffins, pie, breads and pasta. So as soon as the seasons change and the cooler weather starts, cans of pumpkin puree start hitting my shopping cart at the grocery store (well, honestly there's a can in the pantry all year!).

Recently, my mom sent me this pancake recipe when I was looking for a new pumpkin bread. It wasn't the bread I was looking for but it intrigued me because of the pumpkin. These pancakes are full of delicious pumpkin pie flavor but it isn't overwhelming for a pancake. They are wonderful topped with a pat of butter and maple syrup but would be great with whatever you prefer to have on your pancakes. They come together really quickly so they make a great weekend breakfast. Or if you are like me, they make an amazing dinner!

Thanks to Dianne for allowing me to guest post this week! I hope you have a great birthday! (Dianne Note: Thank you Heather for filling in! Oh and my birthday was fabulous!)

Ingredients:
2 c. Bisquick
2 T. packed brown sugar
2 t. cinnamon
1 t. allspice
½ c. canned pumpkin
1 can evaporated milk
2 T. applesauce
2 eggs
1 t. vanilla

Directions:

Mix dry ingredients. Add remaining ingredients until well blended.

Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until brown on one side and around edge; turn and brown the other side.

Top with butter and maple syrup or topping of your preference. Enjoy!

Makes about 12 pancakes.

Posted by Dianne at 8:18 AM | Comments (2) | TrackBack

October 15, 2008

Dianne's Guest Blog Week: Monica's Grandma Edith's Pea Salad

Monica and I became internet friends a little over four years ago (oh my has it been that long!) when she visited another blog I had and basically jumped in to defend me against some Internet trolls. We have kept up with each other ever since. I have no doubt that if we met in person we could sit down, have a cup of tea and spend hours talking! She is definitely a kindred spirit and I'm very thankful that we have become friends as unconventional as our friendship may be! For now though sit back and get ready to be wowed by Monica's grandmother's simple, yet scrumptious looking pea salad!

Monica blogs about politics, life, knitting, photography, quilting and a little bit of everything in between over at Blatherskite.

Every year when my family gets together for Thanksgiving we pay homage to our late grandmothers by making a dish that was ever present at their holiday tables. My Granny Mary's dish is Tomato Aspic (not exactly my favorite thing to eat in the world. It can be described as tomato jello). My Grandma Edith's dish is Pea Salad.

Pea Salad may sound like it is not very appetizing on the surface. However, it is very delicious! It is a very quick and easy recipe and is great for potlucks because, since it is a salad, it is served cold. It is also one of those dishes that tastes even better the next day.

So, without further adieu, I present Grandma Edith's Pea Salad.

Ingredients:
2 cans of peas, drained
1 cup of shredded cheese
1 cup of shredded carrots
1/4th cup of chopped onion
1/2 cup miracle whip
1/2 cup of mayonnaise

Mix all ingredients together in a big bowl. Eat and enjoy.

Easy peasy, right? I'm all about fast and easy. As for the Miracle Whip, I am not a fan of it. I hate the taste of it on sandwiches. However, I have never tried this salad without it. I suppose if you wanted to you could go with a cup of mayo instead. Unlike Dianne, I am not one to veer too far from the recipe. I'm just not very confident in my cooking skillz. (Dianne Note: I do tend to veer a lot don't I??!? ;oP)

Hope you enjoy it! It certainly is a big hit in my family.

Posted by Dianne at 8:18 AM | Comments (2) | TrackBack

October 14, 2008

Dianne's Guest Blog Week: Leann's 5 Bean Slow-Cooker Chili

Leann is a dear friend that I met through my sister. They go to church together and she has sort of become our sister in spirit! Both my sister's children and Alexis call Leann "Aunt Leann" and in fact someone once told me when they saw a picture of us together at Katherine's baby shower for Nelson that she and I looked so much alike they thought we really were sisters! I took that as the utmost compliment! So sit back, relax and let's enjoy some chili Leann style!

Leann blogs over at My Mind's Eye about everything from her nephew Lincoln, to sports, to life in general.

What you’ll need:
2 lbs ground beef
1 small onion, chopped
1 package chili seasoning mix (regular)
1 package chili seasoning mix (hot)
1 can whole kernel corn, drained
1 can each (rinsed and drained) black beans, pinto beans, Great Northern Beans, Cannellini beans
1 can chili beans, undrained
2 cans (or one large can) petite diced tomatoes, undrained
Shredded Cheese
Sour Cream

Brown ground beef with onion. Drain off fat. Stir in chili seasoning packets. In the bowl of your slow cooker, combine ground beef and onion mixture with beans, corn, and tomatoes. Stir in 1-2 cups of water just to keep the mixture from drying out. Cook on low 6-8 hours. Serve with cheese and sour cream on top and corn bread.

Overnight instructions: You can also prepare this the night before and have it cook all day while you’re at work or out running errands or what have you. Prepare as above, but omit the 1-2 cups of water until the next morning when you are ready to turn on the slow-cooker.

Leftover Suggestion: Refrigerate any leftovers and you can use the chili as burrito filling for another, different meal. Just fill a flour tortilla with a small heated up portion of the chili. Add sour cream and cheese and fold the burrito as usual.

Posted by Dianne at 7:33 AM | Comments (5) | TrackBack

October 13, 2008

Dianne's Guest Blog Week: Allie's Gluten-Free Eggplant Parmesan with Tofu

Allie and I met in Internetland over a the blog CelebCause, where we both contributed. Since CelebCause closed its doors we've kept up with each other and are frequent visitors to each other's blog. As strange as it may seem to some we've become friends, even though we have never met in person, but I guess that is how it works here in Internetland. But for now let's talk some Gluten-Free Eggplant Parmesan with Tofu!

Allie blogs about everything green over at Allie's Answers.

We get a CSA (Community Supported Agriculture) bag every week from June through November. We pay up front for the whole season, and get to pick up a bag of 12-18 pounds of organic vegetables at our drop off location every Saturday morning. It averages out to about 16 dollars a week. It is fantastic. The majority of the veggies are picked on Friday, and everything tastes so fresh. It's a great way to try new things and support local farming.

What's in the bag every week is something of a mystery, since it's completely dependent on what's ready to be picked. This makes planning out meals a little more of a challenge. In the winter, I pick my recipes and shop for the ingredients to make them, but during the growing season, I have to form recipes to fit my ingredients.

When the contents of a recent bag included two beautiful eggplants and I had leftover ingredients from Friday night pizza, I decided it was a good time to make eggplant parm.

Necessity is the mother of invention, and since I only had half of a 1 lb. tub of ricotta in the fridge, I decided to add some tofu. My husband was actually surprised when I mentioned (after dinner) that there was tofu in the eggplant parm, so this might be a good way to get an adament non-tofu eater to give tofu a try.

Like Jamison, I can't eat wheat, so I used my friend Michele's trick of making a "breading" for the eggplant out of rice flour and dried herbs. I used homemade sauce, but I also like Amy's Kitchen Organic Tomato Sauces, or Classico Tomato & Basil Sauce. Both are free of High Fructose Corn Syrup.

Here's the full ingredient list.

* 1 large eggplant, or two medium ones, sliced to 1/4 inch thickness
* 1 jar of tomato pasta sauce
* 1/2 lb ricotta cheese (half of a small container)
* 1/2 brick (8 ounces of a 16 oz brick) of extra firm tofu
* 1lb fresh mozzarella, thinly sliced
* Olive oil
* 1 egg
* 1 tablespoon milk
* 1/2 cup rice flour
* 2 tablespoons dried parsley
* 1 tablespoon dried oregano
* 1 tablespoon dried basil
* 1/4 teaspoon salt
* 1/4 teaspoon pepper

Preheat oven to 420 degrees. Drizzle olive oil on a baking sheet and spread with a spatula so the entire sheet is covered.

In a medium-sized bowl, mix rice flour, salt, pepper, and herbs together. In a small bowl, beat the egg and milk together until the mixture starts to foam. Dip eggplant slices in egg mixture, coating completely, then dip in the rice flour mixture, again, coating completely.

Arrange the coated eggplant slices in a single layer on the baking sheet, and bake at 420 degrees until browned (about 12 minutes). Flip eggplant slices over half-way through. Be careful not to let them burn. When you're done baking the eggplant (I had to do this in two batches), turn the oven down to 350 degrees.

While the eggplant is baking, purée the tofu until it's the consistency of cream cheese. Mix in the ricotta until blended evenly.

Coat a 3 quart baking dish with olive oil, and begin the layering process with a thin layer of tomato sauce.

Line the dish with eggplant slices. Spoon 1/3 of the ricotta/tofu mixture on top of the slices and smooth over. Add another layer of sauce, then a layer of cheese. Repeat, eggplant, ricotta/tofu, sauce, cheese, ending with a layer of cheese.

Bake at 350 degrees until the top layer of cheese is lightly browned and bubbling (about 20-30 minutes). Let sit for 5 minutes before serving.

This is a great dish to freeze in single serving sizes so you can pop it in the microwave for a quick meal later in the season.

Thanks for letting me "visit" with you over here while Dianne's away!

Posted by Dianne at 7:56 AM | Comments (3) | TrackBack

October 10, 2008

And The Winner Is....

Drum roll please...

Sarah! I'll be sending an e-mail to Sarah shortly to find out where to send the gift card!

And here's Sarah's comment:

The best thing I've done (this year) is discover food blogs! :) I have found so many great recipes and I love to cook and bake! My favorite memory of all time is marrying my husband three years ago.

We recently traveled to Arizona and being from the mid-west, I was blown away. I definitely left a piece of my heart in Sedona! Before I die, I want to see the rest of this beautiful country!

You guys have done some amazing things and I loved the things you are planning on doing too! Thanks so much for giving such heartfelt answers and helping me celebrate my birthday! You guys rock!

Now for a few housekeeping items...

I'm taking the next week off, but don't worry I've got some great guest bloggers lined up with some yummy recipes I think you're going to love! What's For Dinner will be back on the 20th along with Bread Week! You guys have a fabulous weekend and next week and I'll catch you on the flip side!

Thanks again for playing along with my birthday game. I'll make sure next month's contest is one that can be open to everyone on this lovely planet of ours! :o)

Posted by Dianne at 9:00 AM | Comments (7) | TrackBack

October 9, 2008

Don't Forget!

Don't forget this evening at 11:59 PM EST is the deadline to enter to win a $50 Williams Sonoma gift card! The winner will be announced tomorrow morning! So what are you waiting for...Click on the cake below and leave a comment there for your chance to win!

And don't forget all next week is Guest Blog week here at Dianne's Dishes! I'm taking the week off to celebrate my birthday and enjoy Fall Break! There are so really fabulous recipes lined up some you don't want to miss that!

Time to get to work! Have a great day everyone!

Posted by Dianne at 8:47 AM | Comments (0) | TrackBack

October 8, 2008

You Want Pies With That? Gone With the Wind Pie!

The theme for the first "You Want Pies With That?" Challenge was "I Love That Movie!" and I immediately thought of Gone With the Wind! Thinking of Gone With the Wind brought to mind mint juleps and mint juleps for some reason made me think of white chocolate. Then my brain decided that white chocolate and mint would be perfect paired with a chocolate crust and wham....Gone With the Wind Pie was born!

I grew up in Tennessee and for years I've heard of mint juleps. In all honesty I've never had one, but they are just such a quintessential Southern tradition they immediately bring to mind Scarlet sunning herself at the barbeque surrounded by a bunch of smitten beaus! So I knew I wanted to do something along these lines. I wouldn't say Gone With The Wind was my all time favorite movie (I would go more with The Quiet Man or Roman Holiday...Yes I have a thing for old movies!) but I did appreciate it...There is just something about Scarlet's indomitable spirit and how nothing keeps her down that sort of draws you in, but I guess that's neither here nor there.

This pie is rich, creamy and oh so good! Paired with some freshly made whipped cream and it was just the perfect combo. If you like mint and white chocolate, with a little chocolate chocolate thrown in for good measure, then this is the pie for you!

Be sure and stop over at the You Want Pies With That blog and see what everyone else cooked up!

What You'll Need for the Crust:
1 sleeve of chocolate graham crackers
1/3 cup of sugar
6 tablespoons of butter, melted

Preheat oven to 375 F.

Crush graham crackers until mostly crushed. A few chunks here and there are fine. Stir in sugar and melted butter until mixed. Press mixture into a pie plate or tart pan that has been sprayed with non-stick spray. Bake for 5-6 minutes. Remove from oven and set aside.

What You'll Need for the White Chocolate Spearmint Filling:
2 cups of heavy cream
1 - 3/4 ounce package of fresh spearmint (Note: If you can't find spearmint any type of mint will do.)
2 - 3.5 ounce Green and Black's White Chocolate Bars (Note: These are actually candy bars, but baking chocolate would work ok too.)
2 tablespoon of butter
1 cup of sugar
1 cup of corn starch

In a medium sized pot over low heat place heavy cream and spearmint and cook 10-15 minutes until mint is wilted. Once mint is wilted strain heavy cream and place it back in the pot.

While mint is steeping in the cream melt white chocolate with butter until smooth. (Note: I do this in the microwave. Keep an eye on it though and do it in intervals so as not to burn.)

Whisk melted chocolate mixture into mint cream until smooth. Add sugar and stir to incorporate. Cook for 1-2 minutes to melt sugar. Add corn starch and bring to a boil. Cook for 3 minutes stirring constantly. Pour mixture into baked pie shell.

Chill pie for at least 4 hours and then serve with freshly made whipped cream. You can garnish with extra mint if you like.

Notes: This is really minty. If you're not a fan of mint then you'll definitely want to pass on this.

So there you have it...Gone With the Wind Pie! That was fun!

Also don't miss your chance to help me celebrate my birthday and win a $50 Williams Sonoma gift card! Just click on the cake above and sign up before it's too late!

Posted by Dianne at 9:07 AM | Comments (20) | TrackBack

October 7, 2008

What's For Dinner?

Tonight Jamison has a midterm. I'm not quite sure what we are going to have, but I'm thinking of something in the quiche family perhaps. Then again maybe not. I just don't know!

What are you having?

Posted by Dianne at 3:43 PM | Comments (4) | TrackBack

Caramel Apple Cake

It's that time of year again...Apple season! When Jamison told me that they were having a going away party today at work I knew I wanted to make something appley to send. So I starting mixing and stirring and this is what resulted!

There are bits of apples and pecan throughout, a fabulous cinnamon flavor and the caramel drizzle just takes it over the top! If you are looking for something to do with your fall apple harvest and like apple cake, then look no further! I've got just the recipe for you!

What You'll Need for the Apple Cake:
3 cups of unbleached all purpose flour
1 teaspoon of sea salt
1 teaspoon of baking soda
1 tablespoon of baking powder
2 tablespoons of cinnamon
1 teaspoon of freshly grated nutmeg
1/2 cup of organic cane sugar
3/4 cup of natural brown sugar
2 eggs
2 tablespoons of honey
1/2 cup of safflower oil
1 cup of buttermilk
2 tablespoons of vanilla
2 apples, chopped (Note: I used Granny Smith, but any apple will do. Also there is no need to remove the peel.)
1 cup of pecans, chopped (Note: I measure them and then chop.)

Preheat oven to 350 F.

In a large bowl stir together flour, salt, baking soda, baking powder, cinnamon and sugar until incorporated. Make a well in the center of the dry ingredients and add eggs, honey, safflower oil, buttermilk and vanilla and stir until completely mixed. (Note: The mixture will be thick.) Stir in apples and pecans until mixed through and pour into a 13 X 9 inch dish that has been sprayed with non-stick spray. Make sure batter is spread out evenly throughout the dish.

Bake for 35-40 minutes until cake is golden and sticks done with a toothpick. Let cool completely and then top with Caramel Drizzle (see below).

What You'll Need for the Caramel Drizzle:
1 cup of natural brown sugar
1 stick of butter
1/2 cup of heavy cream

In a medium sized pot melt sugar and butter in heavy cream. Bring to a boil and boil for 2-3 minutes, stirring often. Remove from heat and let cool. Pour over the top of the cooled Apple Cake (see above).

Notes: You could use walnuts in place of the pecans if you liked. You could also add in a cup of raisins if you liked.

Now let's talk about a few other things...

First don't forget tomorrow is the deadline for the first installment of You Want Pies With That?? The theme for this month is a pie based on your favorite movie! I can't wait to share my pie with you tomorrow! It's not too late for you to bake up a pie if you want to get involved. Simply click on the graphic above to find out more over at the You Want Pies With That? site!

Also don't miss your chance to help me celebrate my birthday and win a $50 Williams Sonoma gift card! Just click on the cake above and sign up before it's too late!

So everyone get out there and enjoy this glorious fall afternoon!

Posted by Dianne at 12:38 PM | Comments (3) | TrackBack

Check Back This Afternoon...

Check back this afternoon for Caramel Apple Cake! I haven't had time to get everything set up and get the pictures uploaded yet so no entry this morning, but If you like apples then this is definitely the cake for you! Apples and caramelness...What's not to like?

In the mean time, if you haven't signed for your chance to win a $50 Williams Sonoma gift card then take this link and do that now! What do you have to lose? ;oP

See you this afternoon!

Posted by Dianne at 8:47 AM | Comments (0) | TrackBack

October 6, 2008

What's For Dinner?

Tonight we're doing stir fry type dishes with rice. Jamison will have stir fried beef, Alexis will have chicken and I'm going to make a General Tso's type dish with pre-made sauce (I still haven't found a recipe I like that much for this dish!) and boneless chicken. I'm out of broccoli so I'm going to make some steamed carrots and mushrooms to go with the dish, which Alexis will have some of too.

What are you having?

Posted by Dianne at 1:11 PM | Comments (0) | TrackBack

Gluten Free Buttermilk Biscuits

Jamison loves bread. While I can go days without even touching a single piece of bread, Jamison has always liked bread, in some shape or form, with every meal. When we discovered that he could not have gluten this changed.

The first weekend that we were dealing with the Celiac bomb as I like to call it, we tried out several pre-made gluten free baked goods and I have to say the results were not that stellar. Then we tried a few bread mixes in the bread machine that were ok and ultimately I ended up coming up with my own gluten free bread that I bake every week or so for Jamison's lunches. I've tried some gluten free roll type concoctions here and there, but they were ok, but not quite what either of expected and then came this gluten free buttermilk biscuit!

The first thing I was really surprised by was how easily it came together and how well the dough formed. I've never made a gluten free dough that was anywhere near comparable to a gluten dough in texture, but this one was pretty close and it even was able to be rolled! The most fabulous thing was that the texture held when baked! By simply starting with a dry gluten free base (which is simply the dry base for Jamison's gluten free sandwich bread) you open up infinite possibilities!

What You'll Need for the Gluten Free Baking Mix:
2 cups of sweet rice flour
1 cup of tapioca flour
1/2 cup of sorghum flour
2 tablespoons of xanthum gum
2 teaspoons of sea salt

Mix together ingredients and store in an airtight container.

What You'll Need for the Gluten Free Buttermilk Biscuits:
2 cups gluten free baking mix (see above)
3 tablespoons of organic cane sugar
1 tablespoon of baking powder
3 tablespoons of olive oil
2 eggs
1 cup of buttermilk
Tapioca flour for rolling

Preheat oven to 400 F.

In a large bowl add gluten free baking mix, sugar and baking powder and stir to mix. Add olive oil, eggs and buttermilk to the dry mixture and stir to form dough. Turn dough out onto a surface that has been dusted with tapioca flour and knead briefly to form ball (roughly 1 minute).

Roll dough out to about an inch thick and dust a glass or cutter with tapioca flour and cut biscuits until dough runs out. Place on a baking sheet that has been lined with a silicone baking sheet or parchment paper.

Place in baking sheet in the preheated oven and bake for 8-15 minutes until biscuits are slightly browned. Serve immediately.

Notes: Look at that inside texture in the picture above! How's that for fabulous? Next time I make these I think I am going to try to brush the tops with melted butter. They also kept for several days in an airtight container without drying out.

P.S. Don't forget to take this link and sign up for your chance to help me celebrate my birthday and win a $50 Williams Sonoma gift card!

Posted by Dianne at 8:54 AM | Comments (9) | TrackBack

October 3, 2008

Dill and Cheddar Potato Cakes

Living in a house with Jamison mashed potatoes are often on his menu and most of the time that means left over mashed potatoes too. For a while now I've wanted to make some Potato Cakes. I've tried it in the past and never just quite got the process down. This time however they turned out great!

I decided to give the Potato Cakes a little kick and threw in some dill and cheddar. The flavors just melded so well! Topped with a little sour cream and it was the ultimate indulgence! True this is not something you would make and eat everyday, but it's just perfect for when you want something warm and scrumptious! If you like potatoes and cheese this is the ultimate comfort food!

What You'll Need:
2 cups of mashed potatoes
2 eggs
1/2 cup of unbleached all purpose flour
1 tablespoon of dill
A pinch of sea salt
1/2-3/4 a cup of shredded cheddar
Olive oil for frying

Heat a pan over medium heat until hot. Spritz with some non-stick spray and then add about a tablespoon of olive oil. Place dollops of potato mixture into the pan. When side down has browned flip the dollop over and flatten it. Cook until both sides are golden brown and place on a plate with paper towels to drain. Add more oil between batches if needed.

Serve immediately plain or a dollop of sour cream.

Notes: You could add in finely chopped onion if you liked. You could also leave out the cheese and dill.

P.S. If you haven't already be sure and sign up for your chance to win a $50 Williams Sonoma gift card! All you have to do is leave a comment on this entry. So what are you waiting for? Take the link and enter to win! ;o)

Posted by Dianne at 1:55 PM | Comments (2) | TrackBack

October 2, 2008

Happy Birthday To Me! How You Can Win A $50 Williams Sonoma Gift Card!

As I mentioned yesterday the month of October brings my birthday. I'll be 35 on October 11th and I want to celebrate and share the love with you! See I'm a big believer in celebrating birthdays. I think you should have fun, remember the good times in your life, look forward to the good times to come, relish in your age! I'm not one of those people who will be forty twenty times or any of that nonsense! I've earned every one of my years and I'm proud of where I am, and where I have yet to go!

So how does this involve you? I'm glad you asked...Let me tell you! ;oP

I love Williams Sonoma. When their catalog comes I sit for hours looking and drooling over all their fabulous kitchen/home items! And their food too...I mean come on...The picture of this apple alone gives me a sugar high! So what better way to celebrate my birthday then by giving you the chance to win a $50 Williams Sonoma gift card!

If you'd like your chance to win simply leave a comment below and tell me about the most favorite thing you've ever done in your life and what you want to do before you die. Be creative, be heartfelt! You may give me ideas of things I want to do!

Be sure and leave a valid e-mail address so I can contact you if you win...Don't worry, no one but me will see it! All comments should be made before 11:59 PM EST October 9, 2008. The winner will be announced the morning of October 10, 2008 when I have my little Sous Chef (aka Alexis) pull the winner out of a hat. Who knows...We may even use her chef's hat! ;o)

Now the rules and stuff...Once comment per person. While I normally open up my contests to any one on planet earth, sadly Williams Sonoma does not ship to foreign addresses so this one is for US residents or US territories only. If it was up to me I'd open it to everyone! Williams Sonoma in no way endorses me or anything of that sort, I'm simply a fan of theirs who wants to share the Williams Sonoma love for my birthday!

So get to commenting and don't forget to tell your friends! Don't worry...I'll keep reminding you too! ;oP

Posted by Dianne at 1:39 PM | Comments (32)

What's For Dinner?

It's class night! Alexis and I are having left over soup and grilled cheese sandwiches.

What are you having?

Posted by Dianne at 1:32 PM | Comments (0) | TrackBack

Operation Baking GALS: Peanut Butter Swirl Brownies and Chocolate Chip Cookies Bars

It's that time again...Time to send off an Operation Baking GALS package! This time around I was part of Team We'll Eat Everything hosted by Lauren of I'll Eat You.

First off let's talk a little post office "humor" or perhaps lack there of. I went to a small local post office that is near my house, but has a larger parking lot and better layout than the one that is a mile closer. I often go to this post office, in fact I've mailed both of my other Operation Baking GALS packages from this location with no problems. They've always given me the APF/FPO rate and things were hunky dorey. Today however I got a guy who had absolutely no clue!

I had my box taped up/addressed, I had my forms filled out, all I needed to do was pay for the shipping and things would be perfect. The first indication that something was amiss is when he took a pen and wrote the country I was sending the package to on the package itself. This is a big no no. You only put the APO/FPO address on the box for security reasons. They ship the package to the base and then the base ships it out to wherever the soldier happens to be located. I mentioned to him that I had never had to do that before and he said it was a requirement so I figured perhaps the regulations had changed so I let it slide.

The next indication was when he told me in all seriousness it was going to cost close to $70 to ship the package! So I asked him why and he told me that was just how it was. I mentioned how in the past when I had shipped these packages it was with the special rate and he said that was impossible. He hadn't stamped anything or affixed anything to the box so I told him "No thanks!" and promptly drove the mile up the road to the other post office and told them what happened. They not only gave me the right rate, they marked out the area where he had written the country and had their post master call the other post office and ream him out for not having a clue. In all honesty I felt slightly sorry for the guy, though part of me still felt vindication for being right! ;o)

I meant to take a picture of the box before I sealed it up, but I forgot. On top of the batch of brownies and cookies bars I also added in some dried pears, fruit snacks and some candy too. Anyway, that's neither here nor there...Let's talk some recipes shall we! ;o)

What You'll Need For The Peanut Butter Swirled Brownies:
6 ounces of baking chocolate
2 sticks of butter
1 cup of organic cane sugar
2 cups of unbleached all purpose flour
1 teaspoon of sea salt
1/2 cup of cocoa
4 eggs
1 cup of buttermilk
1 tablespoon of vanilla
2 cups of peanut butter chips
3/4 cup of peanut butter

Preheat oven to 350 F.

In a medium sized pot over low heat melt chocolate, butter and sugar until completely melted. Don't let it come to a boil or simmer, you just want to melt the ingredients. Once melted remove from heat and set aside to cool slightly.

In a large bowl stir together flour, sea salt and cocoa until well mixed. Set aside.

In a medium sized bowl whisk together eggs, buttermilk and vanilla until well mixed. Add this mixture into the dry mixture, along with the cooled chocolate mixture and stir until completely incorporated. Stir in peanut butter chips and mix well.

Pour batter into a 13 X 9 inch pan that has been sprayed with non-stick spray and spread out until batter evenly covers the pan. (Note: Batter will be thick.) Drop dollops of peanut butter over the top of the batter and use a knife to swirl it into the batter. Bake for 25-30 minutes until batter is firm, yet still fudgy. Let cool completely and then slice into squares.

Notes: I tested these out by making a batch and sending them to work with Jamison first. They seemed to really like them! They were firm enough that was able to vacuum seal them before sending them. Hopefully they'll hold up!

What You'll Need For The Chocolate Chip Cookie Bars:
2 sticks of butter, softened
1 cup of organic cane sugar
1 cup of natural brown sugar
3 eggs
1 tablespoon of vanilla
1 teaspoon of sea salt
1 teaspoon of baking powder
1 teaspoon of baking soda
2 cups of unbleached all purpose flour
1 - 11.5 ounce package of chocolate chips

Preheat oven to 375 F.

In a large bowl cream together butter, sugars, eggs and vanilla until smooth. Add salt, baking powder and baking soda and stir to mix. Slowly add flour and mix until just incorporated. Stir in chocolate chips to mix.

Spread dough into a 13 X 9 inch dish that has been sprayed with non-stick spray and bake for 25-30 minutes until cookie mixture sets. Cool and cut into squares.

Notes: You can use what ever type of chocolate chips you fancy. You could also add in a cup of some sort of chopped nut if you prefer.

Posted by Dianne at 1:26 PM | Comments (3) | TrackBack

Check Back Later

Hey everyone! Check back this afternoon for today's recipe. Things are a bit hectic this morning and I haven't had a chance to get the recipe up yet!

See you later and while you're at it have a fabulous day! :o)

Posted by Dianne at 8:35 AM | Comments (0) | TrackBack

October 1, 2008

What's For Dinner?

Tonight we're going to have pan grilled flank steak; plain for Jamison, with spinach for Alexis and with spinach and feta for me. Jamison and Alexis are going to have roasted potatoes and I'm going to use some left over mashed potatoes and makes some potato pancakes for me. I'm also going to attempt a new gluten free biscuit for Jamison.

What are you having?

Posted by Dianne at 1:06 PM | Comments (5) | TrackBack

Baby Portabella Mushroom Soup

October! How on earth is it already October? It doesn't seem like a year has passed since last October and now here we are! Time truly does fly! Before I know it Alexis will be in college!

This month is going to be fun here at Dianne's Dishes! The week of October 13-17 is going to bring an entire week of guest bloggers! I'm going to celebrate my birthday by letting some of my friends (and even my sister and one of my blog daughters!) share a little recipe love with you! The week of October 20-24 is going to be Homemade Bread week! I may even do some sort of giveaway to share the love for my 35th birthday! You won't want to miss any of that so stay tuned! More details to follow!

But what does any of that have to do with Baby Portabella Mushroom Soup? Nothing! So let's get to that shall we?

I love Baby Portabella Mushrooms! They are so versatile and they have such a nutty/meaty flavor! They are just perfect to sub into any dish in place of meat and even make an entire dish around! If you've never had a soup with mushroom broth then do try it, especially if you are a mushroom fan! The flavor just can not be beat!

What You'll Need:
2 tablespoons of olive oil
1 yellow onion, sliced into slivers
4 cups of baby portabella mushrooms, sliced
4 cups of water
A pinch of sea salt
A generous amount of freshly ground black pepper
2 cups of baby spinach leaves, chopped (Note: I've said this before, and I'll say it again...I don't care if the package says it has been washed a bazillion times, wash the spinach leaves anyway! They put some sort of weird something on the spinach, even the organic brands, that makes my tongue numb if it isn't washed away. I'm not sure what it is, but it can't be good! Wash, wash, wash those leaves! ;oP)
1 tablespoon of brown rice miso

Sauté onions over medium heat in a small stockpot with olive oil, stirring often, until caramelized. Remove from pot and return pot to heat.

Add mushrooms, water, sea salt and freshly ground pepper and bring to a boil. Reduce heat to a simmer and cook until mushrooms are tender and broth has formed. (Note: The process of cooking the mushrooms in the water makes the nutty mushroom broth.) This process will take roughly 15-20 minutes.

Add spinach leaves and caramelized onions and cook until spinach is slightly wilted (about 2-3 minutes) and then add miso and stir to mix. (Note: Do not let the soup boil after the miso is added. I have no idea why this is, but every container and/or recipe I've ever seen for Miso Soup says to not let it boil.)

Once miso is dissolved serve immediately.

Note: This soup as made above is not only vegetarian, it's also vegan given there are no animal products in the soup, but trust me you'll never miss them!

Posted by Dianne at 8:54 AM | Comments (6) | TrackBack