March 31, 2009
What's For Dinner?
Jamison is on dinner detail this evening, but I'm not sure what he has in mind.
What are you having?
Posted by Dianne at 4:29 PM | Comments (3) | TrackBack
Sandwich Buns
Why not hamburger buns you ask? My answer to that is a question in and of itself: Why limit a bun to one thing?!?! These are great with pulled pork, chicken salad, a regular turkey or ham and cheese sandwich, etc. What's not to like about that?
For a while now I've been wanting to play around with chicken burgers (which you'll see tomorrow!) I got some ground chicken and set off to do just that and then realized I hadn't purchased buns. Luckily I figured this out early enough that I was able to make some dough and play around with making some buns myself and it actually worked on the first try! I just love it when ideas like this come together so quickly!
What You'll Need:
2 cups of warm water
1 tablespoon of yeast
1 tablespoon of organic cane sugar
5 cups of unbleached all purpose flour (Note: You could use white whole wheat flour instead.)
2 teaspoons of sea salt
1/4 cup of olive oil
1 egg, beaten for an egg wash
Sesame seeds (optional)
In a glass measuring cup combine water, yeast and sugar. Let sit for 3-5 minutes until foamy.
While the yeast is proofing mix together 3 cups of flour and sea salt in a large glass bowl until incorporated. Add olive oil and yeast mixture and stir to mix. Slowly add remaining flour until dough ball forms. I like to add 1 cup to the bowl and then pour 1 cup out on the counter to mix in while kneading. Keep in mind, as always when working with flour, that you may need slightly more, or slightly less depending on humidity conditions and such.
Knead for about 3 minutes or until dough is elastic. This means that if you poke it with your finger it bounces back. Once it is kneaded cut the dough into 12-14 pieces that are roughly the same size.
Place on two baking sheets that have been lined with parchment paper or a silicone baking sheet and let rise for an hour or until roughly doubled in size.
Once the buns have risen preheat oven to 375 F. Next brush them gently with egg and sprinkle with sesame seeds if desired. Bake for 15-20 minutes or until golden brown.
If you chose to use sesame seeds they'll look like this:
If you chose not to top them they'll look like this:
Let cool and store in an airtight container for about a week. You could also freeze these for use later.
Notes: You can do many things with these buns. You can make them straight up, you can top them with sesame seeds, you could top them with dried onions and seeds to make an anything type bun, etc. What's not to like about something so versatile?
Posted by Dianne at 11:06 AM | Comments (4) | TrackBack
March 30, 2009
What's For Dinner?
Jamison has class this evening and I'm having one of those head feels like it's floating somewhere above my shoulders but not attached allergy days. I knew there was a reason I hated spring! Temperature wise it's nice (or would be if it ever warms up for more than a day or two before going back to winter like temperatures), but this pollen is just too much. Oh well!
Anyway, I think Alexis and I are going to have some leftovers. We have some pulled pork in the fridge and some left over salad.
What are you having?
Posted by Dianne at 4:02 PM | Comments (2) | TrackBack
Better Bites: Tomato Sauce
Have you ever read the labels on most pasta sauces? A lot of them have high fructose corn syrup in them and the rest of them have sugar, which is better than the HFCS, but still why cover up the flavor of the tomatoes by adding sweetness? Most of the time they aren't so acidic that you even need to add sugar, so why add it if they don't need it? Making you own sauce, is not only very simple, it's also extremely tasty as well!
This version of tomato sauce is my "winter" version utilizing dried herbs and canned tomatoes, but in the summer you can even utilize fresh tomatoes and fresh herbs! We'll get to that version this summer, but for now let's talk about the "winter" version instead!
What You'll Need:
Extra virgin olive oil
4-6 cloves of garlic, chopped
1 small red onion, chopped
Sea salt
Freshly ground black pepper
1 teaspoon of dried oregano
1 teaspoon of dried basil
1 teaspoon of dried thyme
1 - 15 ounce can of tomato sauce
1 - 14.5 ounce can of diced tomatoes, drained (Note: You can use regular or fire roasted.)
In a medium sized stock pot sauté garlic and onion in a little extra virgin olive oil with a pinch of sea salt and some freshly ground black pepper until onions are tender. Be sure to keep an eye on this so you don't burn your garlic.
Next add the herbs and then the tomato sauce and diced tomatoes. Bring to a quick boil and then reduce to a simmer. Cook covered for at least an hour. (Note: The longer you cook it the more the flavors meld.)
Once cooked you can store it in the fridge in a glass canning jar for several weeks. Use to top pasta or as a sauce for pizza.
Notes: You can add other vegetables into the sauce. I like to add mushrooms and bell peppers if I'm using it as a pasta topper. I tend to leave it more plain, as in this state, when I'm going to use it for pizza sauce.
Posted by Dianne at 12:30 PM | Comments (7) | TrackBack
March 27, 2009
Breakfast Week: Hashbrowns
OK first let's do a little house cleaning so to speak! ;oP
Friday Link Love will be back next week. I thought you'd enjoy a recipe to round out Breakfast Week instead. I hope you've enjoyed Breakfast Week...I know I have!
What's For Dinner will also be back next week. My parents were here most of the week and I was enjoying spending time with my Mom versus telling you what we were having for dinner. Watching her with Alexis is so much fun! Also I've got some great recipes lined up for next week too so be sure and check back then!
Now let's talk some hashbrowns!
Hasbrowns are a classic breakfast dish. I had never actually made them, though I often order them when I have breakfast out. They were really simple to make and tasted fabulous! These went perfectly with the Mushroom Frittata...Just the right mix of crisp on the outside and soft on the inside. They are just perfect for a weekend breakfast treat!
What You'll Need:
2 large potatoes, shredded
1/2 a red onion, chopped
Sea salt
Black pepper
Olive oil
Shred potatoes and place potatoes and onions, along with a sprinkle of sea salt in a strainer and let drain over a glass bowl for about 30 minutes.
Preheat oven to 375 F.
Coat a skillet with olive oil. Toss the potato, onion mixture together to make sure they are completely mixed and drained. Add some freshly ground black pepper and toss again to mix. Press mixture into the prepared skillet and bake for 20-25 minutes until crispy. Remove from oven and serve.
How easy is that??
Notes: You can leave out the onion if you like. You could also toss in some cheese.
Posted by Dianne at 8:13 AM | Comments (6) | TrackBack
March 26, 2009
Breakfast Week: Mushroom Frittata
For a while now I've been wanting to make a Frittata. I mean how hard could it be? It's just a quiche without a crust and I'm the queen of quiches. Turns out it was a little bit harder than I thought!
The Frittata itself turned out great and tasted fabulous, but when I went to turn it out onto the plate I hadn't used enough spray and it fell apart. Oh well, what can you do? We ate it anyway! ;oP Next time though I'll be sure to slick up the pan a little bit better, but taste wise I was really pleased with the outcome!
What You'll Need:
Extra virgin olive oil
1 small red onion, chopped
1 leek, chopped
1 package of button mushrooms, sliced
3/4th to 1 ounce of fresh dill, chopped
Sea salt
Freshly ground black pepper
12 eggs, beaten
6 ounces of goat cheese, crumbled
3 ounces of a shredded Three Cheese Blend (Parmesan, Romano and Asiago cheeses)
Preheat oven to 375 F.
In a large skillet over medium heat sauté vegetables in a little olive oil in a very large skillet until tender. Next spray the pan and veggies with a nice coat of non-stick spray. Pour in eggs and then drop the goat cheese into the egg mixture. Top with the three cheese blend and then let sit on the stove top with the eye still on to firm up a bit around the edges. About 2 minutes.
When it looks roughly like this:
Place in the preheated oven and bake for 25-35 minutes until Frittata is golden brown and done through.
Turn the Frittata out onto a large plate or serving platter. Cut into wedges like a pie or quiche and serve.
Notes: You can use other vegetables if you like. You could also add in some ham or even play around with different cheeses.
Posted by Dianne at 12:17 PM | Comments (2) | TrackBack
March 25, 2009
Breakfast Week: Blueberry Muffins
Muffins are often a favorite breakfast food. I've made them before, but I wanted to lighten them up a bit. I decided to leave out the butter and use a small amount of safflower oil instead and I didn't miss the butter at all!
I also decided to use lemon juice, instead of lemon zest and I really liked how that turned out. The lemon juice gave just the right pop to the blueberries, without making them overwhelmingly lemony. They complimented each other perfectly!
So if you like blueberry muffins these will hit the spot! These are just perfect to take to a breakfast gathering or even to make for a special weekend breakfast.
What You'll Need:
2 cups of unbleached all purpose flour (Note: You can use white whole wheat flour instead if you like to make them even better.)
1 cup of organic cane sugar
1 teaspoon of sea salt
1 tablespoon of baking powder
1/2 cup of vanilla yogurt (Note: I used Stonyfield Farm's Fat Free French Vanilla. If you want you can use plain yogurt instead.)
2 eggs
The juice of 1/2 a lemon
1/2 cup of buttermilk
2 tablespoons of safflower oil
1 - 15 ounce package of frozen blueberries, thawed, rinsed and drained
Preheat oven to 350 F.
In a large bowl stir together flour, sugar, sea salt and baking powder until completely mix. Add yogurt, eggs, lemon juice, buttermilk and safflower oil and stir until batter forms. Fold in blueberries and place batter in muffin tins that have been lined with cupcake liners. Bake for 20-25 minutes or until golden brown.
Notes: Next time I make these I'm going to set out 1/2 a cup of blueberries to add to the tops of the muffins. Alexis wants to try this using strawberries instead of blueberries. We'll let you know how that turns out!
Posted by Dianne at 8:26 AM | Comments (3) | TrackBack
March 24, 2009
Breakfast Week: Peanut Butter Banana Pancakes
Pancakes...What's not to like? Why not take those pancakes and shake them up a bit? What better combo than peanut butter and bananas? These pancakes are just perfect all by themselves, or topped with a little butter and maple syrup. Pair that with a couple of slices of bacon and you've got a perfect sometimes breakfast that really hits the spot!
What You'll Need:
2 cups of unbleached all purpose flour (Note: You can use white whole wheat flour if you like.)
1 teaspoon of sea salt
1 tablespoon of baking powder
1 teaspoon of baking soda
1/2 cup of peanut butter powder
1/4 cup of safflower oil
1/4 cup of honey
2 bananas, mashed
2 eggs
1 1/3 cups of buttermilk
Heat a large pan or a griddle over medium heat until heated through. Test it by dropping a few drops of water on the pan. It should sizzle when it's ready.
While the pan is heating in a large glass bowl mix together flour, sea salt, baking powder, baking soda and peanut butter powder until completely incorporated. Add oil, honey, mashed banana, eggs and buttermilk and stir until totally mixed.
Once the pan is ready brush it with oil or spray it with non-stick spray and ladle batter into rounds on the hot surface. Cook, flipping once until browned on both sides and done through. This usually takes 3-5 minutes depending on the size of your pancake.
Serve immediately.
Notes: The riper the banana, the stronger the banana flavor. You could also add a cup of chopped honey roasted peanuts for a bit of a crunch.
Posted by Dianne at 8:29 AM | Comments (3) | TrackBack
March 23, 2009
Better Bites: Breakfast Week Edition: Do It Yourself Apple Cinnamon Oatmeal
So let's start off Breakfast Week with a healthy alternative that covers Better Bites as well!
As a child I loved apple cinnamon oatmeal, but as I've gotten older I've gotten more into a do it yourself way of thinking when it comes to food. It ends up tasting better and it's better for you than the highly processed alternatives.
A few years ago I started making my own apple and cinnamon oatmeal and really loved the results. Big chunks of apples...Lots of yummy cinnamon...What's not to like? Who says a healthy breakfast has to be boring or taste like cardboard?
What You'll Need:
1/2 an apple, chopped
1-2 teaspoons of cinnamon
1 tablespoon of honey (or any other natural sweetner that you like...Natural brown sugar or maple syrup work well too!)
1/2 cup of whole grain oats
1 cup of water
(Note: This version is completely in the microwave....Healthy and quick...How fabulous is that?)
Place your apples in a microwaveable glass dish with cinnamon and honey. Cook for 1 minute or until apples are tender.
Add oatmeal and water and cook for 1-2 minutes until water is absorbed and oatmeal is soft. Stir to mix and serve immediately.
Notes: You can add in 1/3 cup of raisins if you like.
Don't forget to check back tomorrow as Breakfast Week continues for something a bit more sinful! ;oP
Posted by Dianne at 3:24 PM | Comments (3) | TrackBack
March 20, 2009
Friday Link Love
I had it in my head that the first day of spring was tomorrow, but it turns out it is today instead! Despite the fact that it is cold and my allergies are already bugging me, I hardily welcome spring this year! So Happy Spring everyone and enjoy the Vernal Equinox!
Now let's get to some link love!
Think you can't have Girl Scout cookies if you can't eat gluten? Why not make your own? That's just what Totally Together Journal did when they made Gluten Free Thin Mints!
Nummy Kitchen made a really cute shamrock pizza to celebrate Saint Patrick's Day!
One Perfect Bite tells you how to make your own Irish Cream Liqueur. (Note: This page appears to have music on it so just a heads up.)
Cooking Quest made some fabulous looking No Knead Honey Whole Wheat Bread.
The Obama's plan to have a kitchen garden at the White House this year! What a fabulous idea! It would appear, that like myself, beets are not a favorite though! ;oP
Airy Fairy Cupcakes talks some homemade vanilla extract. I made a few batches two years ago for Christmas presents. I made quart sized canning jars of vanilla extract for close friends and family and pint sized for those that I wanted to share a little something with. You'd be surprised how easy it is, how much cheaper it is per volume, etc. Plus the taste is fabulous! I haven't bought vanilla extract from the store since I made that batch!
And finally Kitchen Parade shares some yummy sounding yeast rolls!
What caught your eye this week (or last!)?
Posted by Dianne at 12:48 PM | Comments (0) | TrackBack
Coming Up Next Week!
We haven't had a themed week around here lately so coming up next week we are going to have Breakfast Week! Starting on Monday, Better Bites will be a healthy breakfast option, and it will only get better from there! You won't want to miss that!
Also check back this afternoon for Friday Link Love. Miss G and I are out the door on the way to the library and then the recycling center now!
I hope you all have a fabulous day!
Posted by Dianne at 9:06 AM | Comments (6) | TrackBack
March 19, 2009
What's For Dinner?
Tonight Jamison and Alexis are having lasagna. I'm about pastaed out so I'm either going to make some sushi or a big salad for myself.
What are you having?
Update: 8:42 PM: I got sidetracked this afternoon getting everything together for lessons next week since my mom and dad are going to be visiting. I usually do this on Sunday afternoon, but since they'll be here sometime on Sunday I wanted to get it done beforehand. When it was time for dinner I realized I hadn't started the lasagna. We had to go pick up my car from being serviced today, so I whipped up some scrambled eggs, bacon and toast before we left. Lex doesn't like scrambled eggs so she had left over peas and bell pepper strips (her choice) with her bacon.
Posted by Dianne at 2:05 PM | Comments (0) | TrackBack
Tortellini Soup
Once upon a time, a long time ago, I was watching a cooking show. I don't remember who I was watching, my brain has long since blotted out that little bit of information, but I do remember that they made a chicken based soup that added tortellini and I thought that was a fabulous idea, but never got around to actually trying it out. This weekend I saw some tortellini at the store and decided I'd give it a whirl! I was very pleased with the outcome!
This makes a huge pot of soup, but that's ok too...Left over soup is always a good thing! Soup just gets better as it sits. I actually stuck what was left in the freezer and plan to pull it out one night next week while my parents are visiting, add a little broth and voilà...Dinner is served! Who says chicken soup has to be be boring? Throw in some tortellini and you've got a hearty soup that takes it from chicken soup, to a class in and of itself.
What You'll Need:
Extra virgin olive oil
1 red onion, chopped
2 carrots, cut into rounds
3 ribs of celery, chopped
1 leek, chopped
1 cup of small button mushrooms, sliced
Sea salt
Freshly ground black pepper
3-4 stems of thyme, stripped from the stem
2 twigs of rosemary, stripped from the stem and chopped
2 quarts of chicken broth
1 - 16 ounce package of frozen mixed vegetables
2 cups of chicken chunks
1 - 20 ounce package of Buitoni Mixed Cheese Tortellini
In a large stock pot sauté onion, carrots, celery, leek and mushrooms in a little extra virgin olive oil until onions and mushrooms are tender. Add a pinch of sea salt, some freshly ground black pepper, rosemary and thyme and stir to mix. Add broth, frozen mixed vegetables and chicken and bring to a quick boil and then lower to a simmer. Cook covered for 30 minutes or so, or until carrots are tender.
Once carrots are tender bring the soup back to a boil. Add tortellini and cook for 5-7 minutes until tortellini is plumped and done. Serve immediately.
Notes: You can use any type of tortellini that you like. I like the cheese varieties. You can also add in other vegetables if you like. Alexis suggested lima beans, but then again she suggests those often! ;oP
Posted by Dianne at 9:38 AM | Comments (2) | TrackBack
March 18, 2009
What's For Dinner?
Today has been a long, long day. I've been doing a spring clean of the house. Bathrooms, vacuuming, mopping, kitchen, going through things, oh my! Yippee! (Not!) I'm still not done, but I'm calling it a day for now. Tomorrow is however another day! ;oP So when Jamison heads out to class Miss G and I are going to go to a local pizza place for dinner that has really amazing pizza, along with sandwiches and things of that nature as well. I think I've more than deserved a night off after all the work I've done today! ;oP
What are you having?
Posted by Dianne at 2:35 PM | Comments (2) | TrackBack
Coconut Pie Dianne Style
As I've grown older I'm becoming more and more fond of coconut. Don't get me wrong, I've always liked it, but I'm beginning to like it even more. There is a restaurant that I like to go to from time to time that has really fabulous down home cooked food. Their fried chicken is worth the drive all by itself! Not to mention their mashed potatoes, corn fritters and more importantly their Shaker Coconut Pie!
You may not know this about me, but I'm very good at tasting things, figuring out what is in them for the most part and then recreating them. I decided that this pie would be the perfect thing to play around with. My sister searched the internet and found something that was similar, but it wasn't exactly what we were looking for. So I decided to go off on my own and try out a few theories. I actually nailed this one on the first try! Usually it takes a few goes, but this pie just came together perfectly! I plan to make another one for my sister and one when Jamison's dad is here in a few weeks.
So if you like coconut then this is the pie for you. If you're ever up around Thurmont, MD then be sure and try out Cozy...They even have a Camp David Museum on the premises too! Plus you're a short drive from Gettysburg too so you could make a day of it.
Now let's talk some pie!
What You'll Need:
1 pie shell (Note: You can make one, or you can just pick up one at your store.)
4 eggs
1 1/2 cups of organic cane sugar
1 teaspoon of vanilla
1/2 cup of half and half
2 cups of shredded coconut
6 tablespoons of melted butter, cooled slightly
Preheat oven to 350 F.
Place pie shell into a pie plate and crimp the edges.
As you can see I'm not that great at the crimping thing. Oh well. Set pie shell aside.
In a large glass bowl beat eggs until completely yellow. Stir in sugar, vanilla and half and half until well mixed. Add coconut and stir to combine. Add butter and stir to mix. Pour into the pie shell.
Bake for 30 minutes until slightly golden. Turn off the oven, put the door in the broil position and the let the pie sit for another 30 minutes.
Let the pie cool completely before slicing or it won't be set all the way.
Notes: No notes for this one either. Wow...That's twice in one week! ;oP
Posted by Dianne at 8:08 AM | Comments (13) | TrackBack
March 17, 2009
What's For Dinner?
Tonight we're doing a down home, comfort food type meal. We're having meatloaf, mashed potatoes, peas and corn on the cob.
What are you having?
Posted by Dianne at 1:01 PM | Comments (2) | TrackBack
Irish Brown Bread
When I think of Saint Patrick's Day one of the first things I think of is brown bread. I've had this recipe for years. I don't remember who gave it to me, or where they got it, but it's been a favorite of mine since I first tried it and everyone I have served it to has loved it as well. It's a simple, no kneading, quick, has a fabulous texture and is perfect hot or cold rustic loaf of bread.
This is also the perfect bread to introduce whole wheat flour to someone that might not be a fan (or think they aren't anyway) because the over all texture is so nice. If you're looking for an easy brown bread, then look no further...You've found it!
If you'd like some ideas about other Saint Patrick's Day type dishes then visit my Saint Patrick's Day set on Flickr from 2007 when we were celebrating our trip to Ireland, which later was canceled when life got in the way, but we had fun with the feast none the less!
Now let's get down to some brown bread!
What You'll Need:
2 cups of whole wheat flour (Note: I like the King Arthur Flour version.)
1 cup of unbleached all purpose flour
1 tablespoon of baking powder
1 teaspoon of sea salt
1 3/4 cups of buttermilk
Preheat oven to 350 F.
In a large glass bowl stir together flours, baking powder and salt until mixed. Add buttermilk and stir until dough forms. (Note: You may need slightly less than the amount of buttermilk listed above or slightly more. It all depends on humidity and such.)
Form dough into a ball and place on a baking sheet that has been lined with a silicone baking sheet or parchment paper. You don't need to knead the dough, (isn't that a mouthful! ;oP) just shape it and go.
Bake for 40-45 minutes until golden brown.
Let sit for at least 10 minutes before serving.
Notes: No notes for this one. It's pretty straight forward!
Posted by Dianne at 8:43 AM | Comments (2) | TrackBack
March 16, 2009
What's For Dinner?
Jamison goes back to class tonight after being on spring break last week. He's going to have a steak and some sort of potato before he leaves. Alexis and I are going to have Tortellini Soup with Irish Brown Bread.
What are you having?
Posted by Dianne at 12:53 PM | Comments (3) | TrackBack
Better Bites: Mediterranean Chicken
First up I want to thank my guest bloggers from last week again! Thanks to you all for letting me have a little break. We had a nice little mini-vacation and that is always fun!
This dish is extremely easy to make. It's basically a pour and go sort of recipe. I wasn't sure what to call it, but since all the ingredients are rather Mediterranean I decided to call it Mediterranean Chicken.
This is just perfect for a week night when you want something delicious and healthy, but don't want to go to a lot of work. Serve it over a bed of rice or some whole grain noodles and dinner is served!
What You'll Need:
2 chicken breasts, bone in, skin removed (Note: If you don't want to remove the skin that's ok too, but it will have more fat content that way.)
Sea salt
Freshly ground black pepper
1- 14.5 ounce can of diced tomatoes (Note: Any version you like would work. Fire roasted would be especially nice!)
1 - 6 ounce can of black olives, drained
1 small container of button mushrooms
1 - 14 ounce can of artichoke hearts, drained
4-6 cloves of garlic, minced
Preheat oven to 375 F.
Place chicken breasts in the bottom of a glass baking dish that has a lid. Sprinkle with sea salt and black pepper. Next pour the diced tomatoes into the dish. Top the tomatoes with the black olives and mushrooms. Place the artichoke hearts around the edges of the dish and then sprinkle the whole thing with garlic.
Next add just a bit more sea salt and black pepper. Once everything is in the dish cover with the lid and bake for 1 hour and then serve.
See how easy that was? Not to mention delicious!
Notes: You could use sliced olives if you liked, but I prefer whole. You could also use olives off of the olive bar in place of the canned variety. This is normally what I would use, but I had a can of olives I needed to use so I went with those. Though I have never tried it, this would probably be perfect in the slow cooker too!
Posted by Dianne at 8:32 AM | Comments (0) | TrackBack
March 13, 2009
Caramel Hot Fudge From Diana!
Diana and I share the nickname "Di". I noticed her name immediately back in my TWD days because you just notice things like that. I started reading her blog Di's Kitchen Notebook and have been an avid reader since. I was so excited when she agreed to guest blog this week! Be sure and let her know how awesome this hot fudge sauce looks and be sure to stop over at her blog and say hello too!
When Dianne posted on Facebook that she was looking for guest bloggers, I was really excited at the prospect of being one of them. I really enjoy reading her blog. I started following it back when she was also a member of Tuesdays with Dorie. I'm really impressed that she can keep up with posting on a daily basis, and I love the various themes that she comes up with, like Ice Cream Week. In fact, since that was one of my favorites, I thought that it would be fun to talk some more about ice cream, even though it's still technically winter. Fortunately it's pretty warm during the day down here in Texas, and besides, any time is good for ice cream. =)
I tend to be pretty minimalist with my ice cream. My husband Jamie sometimes likes lots of stuff in his ice cream, but I like usually like plain flavors. Chocolate. Vanilla. Mint. Maybe throw some chocolate chips in there. Or a swirl of something. So to make my ice cream choice more interesting for everyone else, I like to make some sort of sauce to go with it. Raspberry coulis, or chocolate sauce, or maybe some caramel. I've been having lots of fun making caramel at home lately. It's gotten to the point where I can even multitask while keeping an eye on molten sugar on the stove. I never could have done that a year ago. =)
At the end of February, I made some Salted Burnt Sugar Ice Cream (from Dorie Greenspan's Baking From My Home to Yours, though the salt was my addition) to go with another recipe that I made. Afterwards, I had some of the ice cream left, and was looking for something to go with it. Chocolate sounded good, and then I thought about combining the chocolate with caramel to tie everything together. I made some caramel sauce and melted some chocolate into it. The resulting sauce had the texture of hot fudge with an underlying flavor of salty caramel. Mmm.
(I realized later that I'd seen something similar recently on Rebecca's blog, Ezra Pound Cake. Check out her great Cocoa Nib ice cream, too.)
Caramel Hot Fudge Sauce
2 tablespoons water
1/2 cup granulated sugar
1 teaspoon light corn syrup (optional)
1/2 cup heavy cream
1/4 teaspoon kosher salt
2 ounces bittersweet chocolate (70%)
1/2 teaspoon vanilla
Start by putting the water into a medium saucepan. Pour the sugar into the center of the water, so it all gets wet without any crystals getting on the sides of the pan. Add the corn syrup, which acts as insurance against crystallization. Cover the saucepan and place it over medium heat. After a couple minutes the mixture will start boiling; remove the lid.
At first the sugar mixture will bubble like crazy as the water boils off. Once that happens, the syrup will start to thicken and the bubbles will get bigger and pop more slowly. It will even sound different. After 5 or 6 minutes (I think), the color will start to change, first becoming a pale yellow and eventually starting to turn amber around the edges. At that point, swirl the mixture in the pot, watching carefully as the whole thing gradually darkens in color. Once it reaches a medium to dark amber color, slowly pour in the heavy cream, standing back because steam will shoot out as the cream hits the hot sugar.
The caramel will probably seize up at this point. Add the kosher salt and put the mixture back over low heat, stirring until the caramel melts into the cream and the whole mixture smooths out. Remove the pan from the heat, and add the bittersweet chocolate. Stir until the chocolate is melted and the mixture is smooth again. Let cool until just warm and add the vanilla. Serve over your favorite ice cream. Leftover sauce can be kept in the refrigerator. I'm not sure how long it will keep--but it probably won't last long anyway. =)
Thanks Diana! And thanks to all who helped me out this week as a guest blogger. I'll be back next week with all new recipes so stay tuned!
Posted by Dianne at 11:08 AM | Comments (8) | TrackBack
March 12, 2009
Pancakes from Katherine!
What's a little guest blogging without a family member chipping in? For those of you who don't know, Katherine is my sister, and in fact she helped me out last time I had a guest bloggers too. Katherine still doesn't have a blog herself, but she's probably still writing blog entries in her head none the less! ;oP Be sure and say hello below in the comments.
Oh and her soux chef for the pancakes is my nephew Nelson. Grant, my other nephew, is still a bit too small, but he'll be helping out soon I'm sure, because if Nelson and Alexis are doing something he's going to want to too! ;oP
We love pancakes in our family. There are a couple of restaurants where Nelson will always order pancakes regardless of the time of day (Beb Obans, anyone? - three points to the first person to translate that 3-year-old-ism into the correct restaurant name), and they’re a pretty regular “Saturday” breakfast around our house. I’ll be the first to admit that I have a baking mix that I love (Trader Joe’s multigrain baking mix). But, nothing beats from-scratch pancakes. They’re really not that much more difficult to make than using a baking mix – and the possibilities for variations are endless.
The recipe I use actually came from a friend of mine – a surrogate little brother of sorts. When he lived here we spent way too much time cooking together. Now, he lives far away and is about to get married – I hope his wife-to-be appreciates his kitchen skills!! :o)
What You'll Need:
1 cup flour
2 tsp. baking powder
½ tsp. salt
1 Tbsp. sugar
1 Tbsp. oil
1 egg
1 cup milk
I’ve made every kind of fruit pancake imaginable with this recipe, but this weekend I wanted something simple, but with a little more health-y-ness. So, we made whole wheat flax seed pancakes.
I tripled the recipe (each portion of the recipes yields roughly a baker’s dozen of 4-5” pancakes), used white whole wheat flour, and added ¼ cup flaxseed meal. I’ve been meaning to experiment with the recipe a bit more – next time I think I’ll try substituting applesauce for the oil to see if that would work, and add more grains – throw in some oats and maybe some wheat berries for texture.
I used to have a gianormous non-stick skillet in which to cook pancakes, but it started flaking – and not wanting to deal with another non-stick skillet – I asked for a griddle for Christmas. So, grab your nearest griddle, and preheat to about 375.
The secret (I think) to fluffy pancakes, is really beating the eggs before you mix in the dry ingredients. Enter: the aforementioned 3-year-old. He worked on the eggs while I mixed the dry ingredients. Stir dry ingredients into wet ingredients, making sure to scrape the sides of the bowl until it is completely mixed.
Pour onto griddle to desired size (I like to make four on each side of my griddle – they fit into freezer bags / containers better when they’re this size). Then, wait for the bubbles . . .
(let me introduce you to my little sous chef . . . )
When they look like this:
Flip them over!
Wait until the bottom side turns golden-brown, then eat as soon as possible! :o)
If you have any left-over, they’ll keep in the refrigerator for several days. Or, if you like to have quick breakfasts, you can drop the cooled pancakes into freezer bags or containers, then pull them out and reheat in the microwave for a few seconds. Pancakes definitely go in the “freezes beautifully” section of any cookbook!
Thanks Katherine! The pancakes look great! One more guest blogger to come and you won't want to miss tomorrow's entry I promise! So check back then!
Posted by Dianne at 7:51 AM | Comments (1) | TrackBack
March 11, 2009
Pasta & Peas, My Way From Diane
Diane with one n blogs over at Napa Farmhouse 1885. We bonded over our similar name and I was so excited when she agreed to guest blog for me this week! Be sure and stop over and say hello to her on her blog and she what fabulous things she has cooking over there!
pasta & peas, anyone?
i was so happy when my twitter friend dianne...(i always refer to her as “2 n dianne” because I, too, am diane, but with only one “n”)…asked me to guest host her blog while she went on a holiday…I have a blog, napa farmhouse 1885™…and usually write about food…i am a broken record regarding how much I love fresh, seasonal, organic or sustainably-farmed-when-possible ingredients….my motto, “the ingredients really do make the difference”.
like many people, i have become fascinated with the ninety three year old great-grandmother who is hosting a you-tube series on depression cooking. if you are unfamiliar with her story, clara cannucciari shares recipes and techniques for inexpensive, practical dishes which are filling, nourishing and tasty. one of her grandsons started filming her to record her recipes since she...like many grandmothers...never writes anything down. i love this story and wish i had done the same thing when my grandmother was alive…how cool it would be to have not only her recipes, but her voice sharing all the details of the dishes I loved while growing up…
anyway, clara’s grandson started putting his videos on you-tube and they became an instant hit…what perfect timing in this economy to be taught the lessons our grandparents and great-grandparents learned about simple basic food…and how to stretch a dollar. clara is a hoot as she tells stories about what it was like living through the great depression while also demonstrating her cooking techniques. i have watched all the videos and must confess that I am utterly charmed…she seems like such an honest, genuine person...you feel like you know her.
clara’s first video shares a recipe for pasta & peas...and when i saw the title i was immediately interested. pasta and peas is one of my favorites…a really fast, really easy, really delicious go-to recipe because i always have the ingredients on hand…when i saw clara’s version, however, i realized that our two dishes...while named the same…were miles apart…both interesting…but very different. due to the “great-depression” timing, clara does not emphasize fresh, best-quality available ingredients...how could she? she talks about how hard it was during that time…and how you ate what was available. her recipe uses potatoes, onions, canned peas(including the juice) and pasta all cooked together to create an almost stew-like dish. i imagine it was very filling, very warm, very good and very, very welcome during a cold winter night in the midst of the depression.
my version is lighter...no potatoes…fresher...frozen peas during most of the year...fresh peas in spring…and, as always, places an emphasis on the ingredients…but, i think, still delivers on the premise that excellent food can be simple, inexpensive, local, fast...and pretty easy…
please check out clara’s videos…and try my recipe…and let me know what you think...both in the comments section of this blog...and by visiting me over at my place…napa farmhouse 1885.
pasta & peas, my way
1 lb short pasta (like fusilli)
½ yellow onion, diced
1 garlic clove, minced
¼ tsp red pepper flakes (more if you like it spicy..i do!)
2 tbsp extra virgin olive oil, plus more for drizzling
1 lb bag frozen peas (or 1 lb fresh in season)
grey sea salt
freshly ground black pepper
bring large pot of water to boil…when rapidly boiling, salt water well and add pasta. cook following package directions (10-12 minutes) until just al dente(firm to the bite)…do not overcook. during the last minute of cooking add the frozen peas to the pasta…using a ladle, remove one ladleful of the pasta water and set aside. drain the pasta and peas in a colander. meanwhile, in a large skillet, sauté onions in olive oil until translucent. add garlic and red pepper flakes and cook until garlic just begins to brown…add the pasta, peas and reserved pasta water to the onion mixture, stir well and add salt and pepper to taste. serve immediately, drizzling pasta with extra virgin olive oil if desired. top with freshly grated parmigiano-reggiano cheese
best,
diane
Thanks Diane with one n! That looks fabulous. Be sure to check back tomorrow to see what's up next during our Guest Blogger extravaganza!
Posted by Dianne at 10:03 AM | Comments (1) | TrackBack
March 10, 2009
Weeknight Dinner, Turkish Style from Melissa!
Melissa is one of my friends on FaceBook, and also a reader of Dianne's Dishes. When I asked for people to help me out this week she jumped right in! Who says you have to have a blog to be a guest blogger? Today you're getting a treat...Not one recipe but three recipes to make up an entire Turkish Dinner!
For my little family, the weeknight meal is always something I am trying to find a quick fix for. After a long day of working, the last thing I want to be is creative in the kitchen. I’m always trying to put something on the table without too much effort and don’t know where I would be without blogs like Dianne’s Dishes. I have some standbys myself that will hopefully come in handy for you. This is one of my favorite weeknight meals, mainly because it is fairly quick to make and has lots of flavor. I will put a disclaimer on this that I am calling it Turkish style, however the meal would probably be at home in most Middle Eastern kitchens. I grew up in Turkey and am half-Turkish, so I call it a Turkish meal, but this does not intend to start an argument about what food originated where….and I should also note that my husband is Armenian ;)
The following meal recipes do not have to be followed exactly, it’s more a method I am hoping to show – you can make your own meal according to your own tastes. I will offer some suggestions along the way. The one area where there is not a lot of wiggle room is with the rice, the measurements, ingredients, and cook time should be followed for the dish to turn out how it is meant to be. Also, I’m not a big fan of measurements but will try to include them where relevant.
Lebanese Salad
This is my version of a Lebanese Salad, adapted to fit the tastes of my family. I particularly love that there is no lettuce in this salad, it’s such a fresh and delicious (not to mention healthy) side dish.
Ingredients:
1 clove garlic
¼ of a red onion
1 green pepper, depending on the size (I use cubanelle)
3-4 tomatoes (I use roma)
1 large cucumber (I like the hothouse cukes, but will use regular ones if not available)
Handful of fresh parsley, finely chopped
Handful of fresh mint, finely chopped
Kosher salt
Olive Oil
Juice of ½ lemon
Sumac (a middle eastern spice that provides a lemony flavor)
Finely mince the garlic and chop the red onion into any size/shape, I like to dice it fairly finely because I do not use much and prefer little bits distributed throughout the salad. Chop the pepper, tomatoes, and cucumber into a ½ inch or so dice (with the tomato, I remove the seeds to make the salad less watery, which I recommend). Combine all of these ingredients in a salad bowl and add the parsley and mint on top . Sprinkle with the lemon juice and a drizzle of oil, add a pinch of salt and a generous shake of sumac. Stir and place in the fridge to let marinate for a while before you intend to serve the salad – an hour or so will really help the flavors combine and add to the deliciousness.
Serves 2 adults with seconds, just add veggies for more servings.
Lebanese Salad Notes:
- I’ve tried grating the garlic rather than finely mincing it but found the grated garlic would clump together. It’s worth the effort to mince it.
- I do not recommend adding any kind of leafy green to the salad, though you certainly can if you want to.
- If you do not have/cannot find fresh mint, dried will work in a pinch, but the flavor of the salad will not be as fresh. Just remember to use only a sprinkling of the dried mint, as the flavor is stronger.
- It is well worth the effort to get sumac – it’s a very versatile spice and particularly good with lamb and other meats. My husband even likes to add it to tomato sauces for pasta. Most major metro areas have Middle Eastern markets that carry it, I’ve even seen it at Whole Foods. However, Penzey’s Spices always has it and it can be ordered through their online store.
- This salad is amazing piled on top of a few toasted pita chips – the chips soak up the dressing and become very flavorful. Serve with a soup (such as lentil) and you’ve got a great lunch or light supper.
Rice Pilaf:
I have never understood the need for boxed mixes when it is so simple to make pilaf with a few simple ingredients that are pantry staples. People can be so intimated by cooking rice, but it could not be easier! An excellent side dish – and a main course for my picky toddler.
Ingredients:
1 cup long grain rice (nothing works as well as Uncle Ben’s)
1/3 cup (scant) of orzo (you can also use little vermicelli from a Middle Eastern Market, if you prefer)
2 cups of chicken broth
Olive oil
Kosher salt
Drizzle 1TB or so of olive oil in a saucepan – some people use butter or a combination of both, it’s up to you. I like the taste and health benefits of the olive oil. Heat over medium-high heat and add the orzo when the oil has warmed up. Sautee the orzo until it browns, as below:
Add the rice and combine until everything is coated with the oil (or butter) and toast together for about a minute. Add the broth (there will be a sizzle and steam) and a generous pinch of salt, bring to a boil, and cover. Drop the stove to very low (1 or 2) and let cook for 20 minutes. Do not lift the cover to stir or even check progress. Once the 20 minutes has passed, uncover and stir the rice. If it still has some liquid in it, leave the cover off and keep over low heat, stirring frequently until it has evaporated. However, the rice should never be bone dry, it should look almost creamy when done. It will look more separate as it cools down.
Notes on rice pilaf:
- The ratio of the dry rice to the liquid should always be 1 unit of rice to 2 units of liquid. Adjust the measurements according to how much you need to make. I do not recommend making more than 1.5 cups of dry rice (and 3 cups of liquid) in one batch, it just doesn’t come out right. Better to make several smaller batches.
- I used the boxed/canned chicken broth from the store; homemade would make it taste even better. My favorite is College Inn, which is what my husband’s family always uses and swears by. You can use a chicken soup base combined with water or even bullion in a pinch, but it’s not my favorite way to go (especially with the bullion with its additives and MSG). Some folks use water, which is fine, but there is not much flavor to the finished product, even if it is well-seasoned.
- My father in law loves black pepper in his pilaf, if you like it, by all means, add it during the cooking process when you would add the salt.
- I grew up eating this dish made with short grain or medium grain rice, which makes for a sticker pilaf. It’s also very good, but I love the separate kernels of the Uncle Ben’s.
Lamb Kofte:
This is a great protein for your weeknight meal, full of flavor and possibilities. Little ones usually like this because they’re basically meatballs, except my picky son of course. There are endless variations to how this dish can be made and then cooked, so please feel free to experiment. This version of the recipe is the way I frequently make it.
Ingredients:
1 lb ground lamb
1 small yellow onion
Handful of fresh parsley
1 egg
½ cup, give or take several TB of fine bulgur (plain bread crumbs will work as well)
Kosher salt
Freshly ground black pepper
1-2 TB of cumin
Pinch of red pepper flakes
I have always had a challenge properly seasoning this dish since I cannot exactly try the raw meat, but I’ve come up with a system that seems to be working. Take lamb out of refrigerator one to two hours prior to when you would like to work with it, otherwise your hands will freeze. Spread the ground lamb out in a shallow dish (such as a baking dish) to give it lots of surface area and season with salt and pepper, as well as a pinch of red pepper and the cumin. Having the lamb spread out like this helps me to see where the seasoning is going, which is better than just dumping a handful of seasoning into a pile and hoping for the best.
Next, finely chop the parsley and grate the onion and add it to the meat mixture. I actually pulverize both of these items in a mini food processor; it’s much easier and faster than grating and chopping. These two ingredients add moisture as well as excellent flavor to the dish. Next, beat the egg and add to the meat mixture, followed by the bulgur (or bread crumbs).
Use your hands to combine the mixture together, but do not overmix otherwise the meat will become tough. If it is too wet, add more bulgur (or bread crumbs) a little at a time until it sticks together but is not dry. Next, break off a small amount (I use a small ice cream scoop for uniformity but a spoon will do fine) of the mixture and shape into a flat meatball, as below:
Continue shaping until you have used the entire mixture.
The next step is to cook the kofte. For this particular meal, I used my trusty countertop grill on medium-high heat, but you can pan fry in olive oil, broil in the oven, or even bake (using a rimmed sheet to catch the fat), etc. The kofte is especially good on the outdoor grill –particularly on charcoal. On my countertop grill (that cooks from both sides), it took about 6 minutes to cook.
Serves four.
Notes on kofte:
- If you do not like lamb, this dish can be made with any other ground meat such as veal, beef (make sure there is some fat in it, if it’s too lean the kofte will be too dry), etc. If using ground ground chicken, make sure to add a larger onion and even some other extra veggies (like carrots or zucchini) for the necessary added moisture to balance out the lack of fat. I’ve also used meatloaf mix for this (veal, pork, and beef), and it was delicious. The sky is the limit.
- I usually will make a double batch of this and freeze many of the kofte after I form them. I keep them in plastic wrap and they thaw during the day in the fridge, perfect for a quick dinner – you just pop the thawed ones on the grill or in the oven, make the side dishes, and you’re all set.
-Kofte is especially good as part of a sandwich – particularly in freshly baked crusty bread that has been warmed on a grill with some tzatziki spread inside with fresh mint leaves and cut up tomatoes.
Thanks Melissa! This looks great and I appreciate you helping me out this week! Be sure and check back tomorrow for our next fabulous guest blog entry!
Posted by Dianne at 11:06 AM | Comments (8) | TrackBack
March 9, 2009
Better Bites: Nut Loaf From Allie
Today begins a new series of Guest Bloggers! Please welcome Allie from Allie's Answers, who brings us a fabulous Nut Loaf for this week's edition of Better Bites! She's helped me out before, but this time Allie took time out of her busy schedule editing to help me out so be sure and stop over at her blog and say hello! She has some fabulous tips and ideas about everything green!
This recipe for nut loaf is one of my favorite meals. It's from the Slow Cooker One-pot & Casserole Cookbook by Catherine Atkinson and Jenni Fleetwood. The book is fantastic, but sadly, I don't believe it's in print any longer. The recipe is a little labor intensive, but well worth it. Nut loaf is a great vegetarian main course, but meat-eaters will enjoy it too. And using the slow cooker instead of the oven saves energy.
Ingredients:
2 tablespoons olive oil
1 onion
1 leek
2 celery sticks
3 cups mushrooms
2 cloves of garlic
1 15oz can of lentils, rinsed and drained
1 cup mixed (unsalted) nuts - I used cashews, pecans, and hazelnuts - finely chopped
1/2 rice flour (original recipe calls for all-purpose, but I used rice flour to make it gluten-free)
1/2 cup grated sharp cheddar
1 egg slightly beaten
3 tbs fresh parsley, chopped
Salt and pepper to taste
Put a saucer upside down in the slow cooker pot. Add 1 inch of hot water to the pot. Set heat to high and begin cooking.
Grease base and sides of a loaf pan and line with parchment paper. Heat water (enough to fill the rest of the slow cooker) just short of boiling.
Chop onion, leek, celery, mushrooms, and garlic finely in the food processor. Heat oil in a large frying pan. Add chopped mixture and cook until veggies are soft, but not browned. Turn off heat. Stir in remaining ingredients. Press the mixture into the loaf pan, leaving the top smooth, and cover the pan with foil.
Balance the pan on the saucer in the slow cooker pot, and pour the hot water in until it reaches the halfway point on the loaf pan. Place the cover on the slow cooker and cook on high until firm to the touch (3-4 hours). Cool for 15 minutes.
Slice and serve. The nut loaf is great hot, but even better the next day for lunch. I enjoy it cold over a mesclun mix salad.
Thanks Allie! Check back tomorrow for another great entry from my fabulous line up of guest bloggers!
Posted by Dianne at 9:01 AM | Comments (1) | TrackBack
March 6, 2009
Friday Link Love
Before we get into the Link Love today, let's make an announcement....
Next week I have some Guest Bloggers lined up with some fabulous recipes to share with you. Their recipes really are just wonderful! So be sure and stop by and see what they have cooking up. Also make sure to stop over at their sites too because they have some fabulous recipes of their own there as well!
I'll be back on March 16th with some new recipes of my own! Until then though I hope you have a fabulous week!
Now let's get down to some Link Love!
I'd never heard of mochi before, but Karen made a delicious looking version over at Do Better!
Picky Palate blogged some Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes that literally made my mouth water!
I love to make cheese, but I haven't gotten around to actually making ricotta yet. Heather from Randomosity and the Girl did though and it looks great!
Alice Q. Foodie paired two of my favorite things to make Chocolate Cupcakes with Peanut Butter Frosting. I think most people are going to like that combo!
Ingrid at 3 B's....Baseball, Baking, & Books took a stab at Ina's Double Chocolate Layer Cake and I'm definitely going to have to try that recipe!
Gluten Free Girl made some Salisbury Steaks, that made me want to rethink my stance on the dish. I've never really been a fan of that type of steak, but she made the dish look fabulous!
Stone Soup offered up Crispy Flatbread & Zucchini Salad with Tuna that immediately made me think of spring!
Rachel at Coconut and Lime had another spring like recipe with Shrimp, Artichoke and Mushroom Pasta that I'm definitely going to have to try!
What caught your eye?
Posted by Dianne at 9:43 AM | Comments (2) | TrackBack
March 5, 2009
What's For Dinner?
"Mommy what are we having for dinner?"
"I don't know yet. What would you like?"
"I know! Let's have a pizza party!"
"Homemade pizza it is!"
What are you having?
Posted by Dianne at 1:29 PM | Comments (0) | TrackBack
Swedish Meatballs With A Twist
If you've been around Dianne's Dishes for a while, you've probably heard me talk about some of the things that were childhood favorites. Swedish Meatballs was one of those dishes. I've wanted to adapt that dish for a while now, but I just never got around to actually doing just that.
Last month I actually used ground chicken for the first time and I really loved it! I started thinking of other things I could use it for and many things started popping into my head...Burgers, chili, etc. But then I got the idea early this week that it would be fun to try and make Swedish Meatballs with the ground chicken in place of the ground beef, and not only was I really pleased with how this turned out, but I actually liked it better than the original version! That's always fun when that happens!
This dish has three main part, the meatballs of course, a cream based soup or gravy and rice. I'll cover the soup/gravy, which I made from scratch this go around and the meatballs. I think you guys can more than cover the rice! ;oP
So sit back, relax and let's take a look at my Swedish Meatballs With A Twist!
What You'll Need For The Cream of Mushroom Soup:
1 tablespoon of extra virgin olive oil
1 tablespoon of butter
1 small portabella mushroom cap, chopped (Note: I like to just do little cubes.)
6-8 button mushrooms, chopped (Note: See note above.)
1/2 a large red onion, chopped
Sea salt
Freshly ground black pepper
1/4 cup of unbleached all purpose flour
1/2 a quart of fat free half and half (Note: I love fat free half and half because it gives you the illusion of something much richer, but it's not as many calories or fat as using cream.)
In a medium sized pot melt butter in olive oil. Add chopped vegetables, a generous pinch of sea salt and some freshly ground black pepper. Cook until just tender:
Add flour and cook for 2 minutes. Slowly stir in half and half and cook for a few minutes until thickened. (Note: It will continue to thicken when it bakes, so don't go for too thick. You can always add a bit more half and half if it thickens up too much.)
Remove from heat and set aside.
What You'll Need for the Meatballs:
1 pound of ground chicken
1 small potato, shredded
1 carrot, shredded
1/2 a red onion, chopped
Sea salt
Freshly ground black pepper
1 cup of Panko breadcrumbs
2 eggs
Extra virgin olive oil
In a large bowl mix together all ingredients except olive oil until completely incorporated. (Note: The best way to do this is just to get in there with your hands!) Shape mixture into balls. I like to make them just slightly smaller than a golf ball, but whatever size you want to do is fine. Take into account though that larger it is the longer it will take to cook.
Heat a thin layer of olive oil and cook, turning the meatballs once or twice, until slightly browned:
(Note: You aren't cooking the meatballs done all the way through, you're just browning the outsides.)
Place the meatballs in a baking dish that has been brushed with olive oil or sprayed with non-stick spray.
Now it's time to put it all together!
What You'll Need to Put it All Together:
Browned meatballs
Cream of Mushroom Soup
Cooked rice
Preheat oven to 400 F.
Pour the Cream of Mushroom Soup over the meatballs and bake for 30-40 minutes until the meatballs are done through.
Serve over cooked rice.
Notes: I'm going to go out on a limb and say since this worked with ground chicken, you could do the same with ground turkey too. If you want you can used canned soup, but I really liked the fresh taste of the one I made myself.
Posted by Dianne at 8:39 AM | Comments (5) | TrackBack
March 4, 2009
What's For Dinner?
Jamison's in class and Miss G and I are on our own tonight. I'm not exactly sure what we're going to have yet, but I'm leaning toward some sort of stir fry.
What are you having?
Posted by Dianne at 2:22 PM | Comments (3) | TrackBack
Sausage and Cheese Two Ways
Today we're actually going to pull one out of the archives and it might surprise you a bit!
I have a confession to make...Once in a blue moon, usually every couple of years, I actually like to have a little Velveeta. I don't know if you'd call it a guilty pleasure or just a comfort factor, or a blast from childhood, but there you have it...My dirty little secret! ;oP
You'll probably be surprised how I enjoy it too. I don't like to use it to make a grilled cheese sandwich, or to top scrambled eggs, or even to make a version of macaroni and cheese, or any other way you might think I might use the product. The way I like to use it, is with sausage!
Growing up, occasionally my mom would pair sausage and Velveeta and the put it on top of toast. The thought of this takes me back to childhood so quickly! As I've grown older I've done the process by using cheddar, but to be honest, and this may shock some of you, I actually prefer this dish with the Velveeta! Don't get me wrong, for every other dish I can think of, hands down I'd go to cheddar first, but for this, I just want that old familiar taste, but either way it's a fabulous way to add a little spice and goodness to your breakfast. A friend of mine even says the Velveeta sausage mixture makes a good dip!
So below I'll give you the methods for both and you can make it either way you choose. What's better in life than choices? ;oP
What You'll Need:
1 pound of breakfast sausage, cooked and crumbled
8 ounces of Velveeta, cubed or cheddar, shredded
Toast
Cook sausage and drain if necessary. If you're using Velveeta add the cubed Velveeta directly to the pan:
Cook until Velveeta melts, stirring frequently.
If you want to use cheddar then skip below to the toast assembly.
Preheat oven to broil.
Now it's time for the toast!
First we'll take a look at the cheddar version. Place a piece of toast on a baking sheet and top with a layer of sausage:
Next top with cheddar:
To make the Velveeta version simply spread the Velveeta/sausage mixture onto the toast.
Next up comes broiling. You want to broil for about 1-2 minutes. Just enough time to melt the cheese if you're doing the cheddar version and to make the mixture slightly bubbly if you're using Velveeta:
Serve immediately.
Notes: You could use other kinds of cheeses using the same method as the cheddar. Obviously this isn't something you want to eat everyday either in terms of calories/fat and such.
Posted by Dianne at 9:48 AM | Comments (3) | TrackBack
March 3, 2009
What's For Dinner?
That is definitely the question of the day!
We may have roasted chicken since I have one I need to use, but I'm not sure yet. I can't really think of anything that just grabs me at the moment.
What are you having?
Posted by Dianne at 1:55 PM | Comments (0) | TrackBack
Cinnamon Buns
Before we found out Jamison couldn't have gluten cinnamon buns were one of his all time favorite breakfast foods. I keep trying to come up with a gluten free version that he would like, but so far I haven't had a lot of luck. We'll get back to that in a minute....
For me I was a sometimes cinnamon bun sort of girl. I would have one occasionally and enjoy it, but my ideal breakfast is something much lighter. I'm not much of a morning person truth be told and I prefer cereal or some sort of fruit to get things started. But as I said above from time to time though I would get the urge to indulge and lately I kept thinking about cinnamon buns and thinking about them a lot.
So I started thinking, but I felt guilty about making them because I didn't want to taunt Jamison. He however said I should just make them, so I did! And oh boy these were good! Who doesn't like a fresh, warm, fabulous cinnamon bun? Top them with a little cream cheese frosting and you've got the prefect, sinful breakfast sometimes treat!
What You'll Need for the Dough:
2 cups of warm water (Note: I just use warm tap water. You want it warm to the touch, but not hot.)
1/2 cup of organic cane sugar
2 tablespoons of yeast
2 teaspoons of sea salt
4-5 cups of unbleached bread flour
In a large glass bowl mix together water, sugar and yeast. Let sit for 5 minutes or until mixture is foamy. (Note: Sometimes it foams within a minute or two. When it's foamy you're good to go.)
Add sea salt into the foamy 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: You want to knead just until the dough is elastic. You don't have to knead it for a long time.)
Now you're ready for the next step....Finishing the buns!
What You'll Need to Finish the Buns:
1/2 stick of butter, melted
1/2 cup of organic cane sugar
Cinnamon
First you want to roll out your dough to about 1/4 of an inch thick:
Next you want to brush the surface of the dough with melted butter and then sprinkle with sugar and then cinnamon:
Then you want to start to roll the dough on one of the long sides:
Keep rolling until the dough is completely rolled:
Next using a serrated knife, cut the dough into slices roughly 3/4ths to 1 inch thick:
Place slices on a baking sheet that has been lined with parchment paper or a silicone baking mat:
Set baking sheet in a warm place (I like to put them in the oven with the light on) and let rise until roughly doubled in size:
After the buns have risen preheat oven to 350 F. (Note: If you use your oven as your rising spot, be sure and take the buns out BEFORE you preheat!) Bake for 25-20 minutes or until golden brown:
You can eat these plain OR you can frost with cream cheese frosting. (See below.)
What You'll Need for the Cream Cheese Frosting:
1 - 8 ounce package of cream cheese, softened
1 stick of butter, softened
2 cups of powdered sugar
1 teaspoon of vanilla
Cream together cream cheese and butter until smooth. Slowly add sugar and mix until completely incorporated. Add vanilla and stir until just mixed. Use immediately.
Notes: Sometimes I use natural brown sugar instead of organic cane sugar. You can use as much, or as little, cinnamon as you like. I normally use 2-3 tablespoons at least.
Posted by Dianne at 8:16 AM | Comments (5) | TrackBack
March 2, 2009
What's For Dinner?
Tonight I'm going to make a twist on Swedish Meatballs with rice. (If it turns out like I plan you'll see it later this week!) Of course Jamison wouldn't touch that with a ten foot pole, so he'll have most likely chicken with his rice. We also are having green beans.
What are you having?
Posted by Dianne at 1:07 PM | Comments (4) | TrackBack
Better Bites: Roasted Vegetable Soup
Soup is a very easy way to pack a vegetable punch, all while being relatively healthy, yet at the same time hearty. You can make a really great soup with fabulous flavor by simply roasting some vegetables in the oven and then making your soup from there. This method is extremely easy, yet the taste is amazing. What's more perfect for dinner (or even lunch!) on a cold winter day?
What You'll Need:
1 butternut squash, cut in half and seeded
1 large sweet potato, cut in half
2 large carrots, cut into chunks
1 red onion, cut into wedges
3-6 cloves of garlic, peeled
Extra virgin olive oil
Celtic or coarse sea salt
Freshly ground black pepper
2 cups of vegetable broth
Preheat oven to 400 F.
On a large baking sheet lined with parchment paper or a silicone baking sheet place prepared vegetables and garlic. Drizzle with olive oil and then sprinkle generously with sea salt and freshly ground black pepper.
Place pan in the oven and bake for 30-45 minutes until vegetables are tender. (Note: The garlic will only take 20-25 minutes so go ahead and remove it then. You don't want to let it go the whole time or it will burn.) Once the vegetables are done remove from the oven and let cool to room temperature.
Once the vegetables are cooled it's time to start "mashing" them up. You can do this one of three ways: 1) In the food processor (which I highly recommend...It's the easiest!), 2) With a potato masher or 3) With a food mill. I went the food mill route since I still haven't replaced my food processor.
First start with the carrots, onion and garlic, since you don't have to do anything but put them in and go. Once they are mashed then cut the sweet potato into chunks and do it next. (Note: No need to remove the skin...Mash it all!) Lastly scoop the butternut squash pulp out of the skin process it last.
Once you have all the vegetables "mashed" place the mashed mixture into a pot and stir in vegetable broth. Simmer for about 15 minutes and serve.
Notes: This soup is really fabulous with just the vegetable flavors and salt and pepper, but sometimes I do add thyme or dill. The soup is also vegan in and of itself. You can top it however you like, or you can eat it plain. I like a dollop of sour cream on top, which may or may not be vegan depending on the brand.
Posted by Dianne at 8:49 AM | Comments (2) | TrackBack
