tag:blogger.com,1999:blog-47367739875328862292024-02-18T20:02:57.263-08:00Can't Get Enough of ThatAnonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-4736773987532886229.post-62484629528066134342013-11-05T06:33:00.000-08:002013-11-06T06:17:40.920-08:00New ChallengesHello, everyone. I'm sorry I haven't posted in a while. We had a wrench thrown into our lives. My daughter was diagnosed as severely gluten-intolerant. I have had to learn a whole new way to cook. Having a background in and love of cooking has helped tremendously. Little by little I am getting a handle on this. I have had some serious failures, like the 24 cannonballs that should have been rolls, but I have had some real successes as well. The funny thing is, when we went gluten-free my arthritis and nerve pain disappeared. Gluten problems are genetic, so I guess we know where she got it from.<br />
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I don't have any intention of turning this into a gluten-free blog. There are some wonderful blogs out there that I have come to rely on as I learn. I will give gluten-free options for any recipes I do, except regular bread and such. <br />
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My previous post was about pie and I promised to write about making pie crust. That is what I will do today. Here is my most recent pie, an apple beauty. Yes, it is gluten-free.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IFgfH9BuJ8sITwAmMVMKS1Q8qRHTiypZAb0IaGOyP5qCxH9Ta-453fb_Dd-BMSD1_5igmFY7Gmem1iWFDR7IpMKEXjQPCznALgYubtwn_5hCgthdFDQQaPnrQlNeCjuceL7NZWcMl-M/s1600/Dutch+Apple+Pie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IFgfH9BuJ8sITwAmMVMKS1Q8qRHTiypZAb0IaGOyP5qCxH9Ta-453fb_Dd-BMSD1_5igmFY7Gmem1iWFDR7IpMKEXjQPCznALgYubtwn_5hCgthdFDQQaPnrQlNeCjuceL7NZWcMl-M/s320/Dutch+Apple+Pie.JPG" width="320" /></a></div>
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If you have a food processor pie crust couldn't be easier. If you don't, you can still make it, but it can be a bit trickier. Pie crust freezes beautifully, so if you are going to make some just make extra and freeze it. </div>
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Basic pastry dough is just flour, fat, and liquid. There are lots of variations, but those are the only necessary ingredients. The trick is cutting the fat into little bits in the flour. This allows them to melt while baking and create pockets and layers. That is what makes pie crust flaky. The real trick is to not allow the fat to melt until it goes into the oven. Everything should be very cold when making pie crust and you should touch it as little as possible. Your skin will melt the fat, plus overworking will make it tough because you will activate the gluten. That is why a food processor is great. It cuts everything in and mixes it up in a couple of pulses. Food processors create heat when they spin quickly, so be quick and don't let it just run. Pulse, pulse, pulse.</div>
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For your fat you can use butter, shortening, margarine, or lard. Don't discount lard out of hand. It has less cholesterol than butter and it isn't hydrogenated like shortening. It really doesn't matter which you use, or you can use a combination. I tend to combine butter and shortening just because I like the flavor. When I use shortening I always measure it out first and pop it in the freezer to get cold while I measure everything else. </div>
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For your liquid you can use milk or water. Milk will create a tender crust and water will create a flakier crust. Just make sure it is literally ice cold. I fill a bowl with ice and add water. Then I just measure out what I need from the bowl.</div>
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Here are the basic ingredients for my husband's grandmother's vinegar pie crust:</div>
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1 cup flour</div>
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1 tablespoons sugar</div>
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1/2 cup butter</div>
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2 tablespoon vinegar</div>
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pinch of salt</div>
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I often use only 1 teaspoon of vinegar and then add whatever water is needed.</div>
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My grandmother always said, "Pie crust is as easy as 1-2-3. 1 cup flour, 2 tablespoons shortening, and 3 tablespoons milk or water." The problem is she used a coffee cup and a huge kitchen spoon to measure. She also forgot to tell us she always added a dash of vinegar. We didn't know that for many years. I figured out measurements based on watching her. </div>
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1 1/4 cup flour</div>
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4 tablespoons shortening</div>
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1 tablespoon butter (you can use another tablespoon of shortening instead of the butter)</div>
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4 to 6 tablespoons cold water</div>
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1/4 teaspoon vinegar</div>
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Whatever recipe you try just follow the basic method and remember the amount of water will vary depending on the humidity in your home. It can be different every day of the week.</div>
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Put your flour (and salt or sugar, if using) into the bowl of your food processor. Add the shortening or butter. Make sure the butter is cubed and both are very cold. Put the lid on and pulse the machine a few times until the shortening is in small pieces, the size of a pea or smaller. Add the vinegar and half of the water. Pulse a few times. If the mixture is dry add another tablespoon of water and pulse a couple times again. Do this, adding more water, until the dough just begins to form around the blade. This should be a very quick process. </div>
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Put a large piece of plastic wrap on the counter and dump the dough onto it, scraping everything out of the bowl and off the blade. Without touching the dough directly, pick up the edges of the plastic and form the dough into a disk while quickly wrapping it. Put the dough into the refrigerator of 30 minutes or up to several days. At this point you can freeze the dough.</div>
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When you are ready to roll the dough put a piece of parchment paper or waxed paper on the counter. Spray it lightly with cooking spray. Take the dough out and unwrap it. Put it in the center of the paper and put the plastic back over the top. Roll out the dough between the paper and the plastic. This can be done on a floured board with a floured rolling pin, but I don't like to add extra flour. This method works particularly well for gluten-free dough. You can turn the paper to get the dough to roll out evenly. When it is the size you want, lay your pie plate upside down on it, pick up the parchment paper, and flip it all over. Carefully press the dough into the pan and remove the paper. Cut the dough edges until they just hang over the edge and flute the edges however you like. You can always just press it lightly with a fork for a decorative edge.</div>
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You can fill the dough with your filling of choice for baking, or you can prebake it. Some pies don't get baked after the filling is added, like lemon meringue or chocolate cream. For those you want to line the shell with parchment and fill the parchment with dried beans or rice. Bake at 400 degrees for 10 minutes. Remove the paper and beans and bake for another 10 minutes. Save the beans or rice for the next pie. </div>
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It only takes a couple of minutes to roll out a crust. Making several ahead and putting them in the freezer is simple too. Take it out to defrost in the morning or the night before. It will defrost in the refrigerator while you are at work or overnight. These crusts can be used for quiche and pot pies as well. Once you get the hang of it you will never go back. Store bought crust just doesn't taste the same.</div>
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Gluten Free Pie Crust from Gluten,Wheat, and Dairy Free by Love Food</div>
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1 1/2 cups plus 1 tablespoon gluten-free flour blend</div>
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large pinch of salt</div>
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1/3 cup plus 1 tablespoon fat (margarine, butter, shortening)</div>
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1 egg yolk</div>
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3 to 6 tablespoons of cold water</div>
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Use the same method above. Add the egg yolk with the first 3 tablespoons of water.</div>
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<br />Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com5tag:blogger.com,1999:blog-4736773987532886229.post-40921069190249307032013-05-01T06:52:00.002-07:002013-05-01T06:52:12.013-07:00Pantry Pies: Applesauce Custard<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VZ3uQtkjtQ6urppu0GZDQv135zsSS22l7PspC4lFI9NvtxsiATwId_B3z_cjWV0ArHuKoLkfy6YG5q_HfzoJcL0LNQ4dPsMAa6YfG218leBhO6kKlsNOo05RDPMDoO_SauKLPc2yko0/s1600/IMG_0749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VZ3uQtkjtQ6urppu0GZDQv135zsSS22l7PspC4lFI9NvtxsiATwId_B3z_cjWV0ArHuKoLkfy6YG5q_HfzoJcL0LNQ4dPsMAa6YfG218leBhO6kKlsNOo05RDPMDoO_SauKLPc2yko0/s320/IMG_0749.JPG" width="320" /></a></div>
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If you aren't familiar with the term Pantry Pies, I am certain you are familiar with the product. Pantry pies developed in the era prior to refrigeration and year-round fresh produce in stores. They are the pies that could be prepared using things a cook had on hand in her pantry during the winter months. Canned and dried fruits appear in pies like raisin pie, dried apple pie, canned peach pies, and applesauce pies. Pies with no fruit were also popular. Pies like custard pie, chess pie, chocolate pies, old-fashioned cream pies, and vinegar pies are some of those types that are well known. I've noticed these pies have given way to fresh fruit and cream pies. Now that we have instant access to fresh and frozen fruit, and fresh dairy products all the time, we have forgotten about many of the pantry pies. I made a steak salad for dinner last night, so I thought my family would enjoy a nice dessert. Since we lost our minds and bought a ton of applesauce at a warehouse store, I thought I had better use applesauce.</div>
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I made a batch of pie crust and froze 1/2. The other half I used for this recipe. I will do a blog about making pie crust another time, but feel free to use frozen or refrigerated crusts from the grocery store. I don't think they taste as good as homemade, but they work just fine. Jiffy also makes a pie crust mix that is passable. I like to make a large batch of crust when I'm doing it, then I have it on hand easily whenever I need some. My sister just keeps the refrigerated crusts in her freezer and pulls out what she wants as she needs it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wOfizbMTrkORcbFCONMNAlF7A575DDIb7J-AF0JAxxfXfP4LoJ0x64cRmHAj8izN-OrvJyIDiCFqUgAvxwrEXJD7npbNQSKbP112tx7BS45Nji45iW4N67d2kEEWyXRpxAtGUMYbYjE/s1600/IMG_0744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1wOfizbMTrkORcbFCONMNAlF7A575DDIb7J-AF0JAxxfXfP4LoJ0x64cRmHAj8izN-OrvJyIDiCFqUgAvxwrEXJD7npbNQSKbP112tx7BS45Nji45iW4N67d2kEEWyXRpxAtGUMYbYjE/s320/IMG_0744.JPG" width="320" /></a></div>
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This pie is just a variation on custard pie. Custard is pretty easy to make. You just mix milk or cream, eggs and some sugar and vanilla together. Poof! Custard. Just remember to add one egg for every cup of liquid. The amount of sugar is based on personal preference. I don't like super sweet pies, but you can adjust it however you like. For my pie these are the basic ingredients I used:</div>
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1 cup applesauce (I had unsweetened)</div>
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1 cup milk</div>
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1/2 cup sugar</div>
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1 teaspoon cinnamon</div>
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1/2 teaspoon nutmeg</div>
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2 eggs</div>
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2 Tablespoons flour</div>
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1 Tablespoon vanilla</div>
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Preheat the oven to 350 degrees F.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhln2u349KytFVHtlf4_wmU9d3Ad4RIw24AXCtCxgEKzAk0XI9ch0CshAheh_KYn2BN1oK_cafVdjDBRg_DXM_0QuTVGSX-GgYnSHyAULlHNbOG86K105hkMeTjmRlEC3hIZQ4YnlcBV_U/s1600/IMG_0743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhln2u349KytFVHtlf4_wmU9d3Ad4RIw24AXCtCxgEKzAk0XI9ch0CshAheh_KYn2BN1oK_cafVdjDBRg_DXM_0QuTVGSX-GgYnSHyAULlHNbOG86K105hkMeTjmRlEC3hIZQ4YnlcBV_U/s320/IMG_0743.JPG" width="320" /></a></div>
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I literally just dumped everything into a bowl and mixed it up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMOAV5BOYpPILFb0msfr-gsOj8shHD7bjKE6I8U0yiaY4OdYN5yT8aeoJBCWk7G0EuiSYx_0D8jZ6eLaCj9B_N30IMHUeqlmFFWIv1fbwfjgn435MlATxCyf4EB64CGrK4S_InFkHfnQ/s1600/IMG_0745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMOAV5BOYpPILFb0msfr-gsOj8shHD7bjKE6I8U0yiaY4OdYN5yT8aeoJBCWk7G0EuiSYx_0D8jZ6eLaCj9B_N30IMHUeqlmFFWIv1fbwfjgn435MlATxCyf4EB64CGrK4S_InFkHfnQ/s320/IMG_0745.JPG" width="320" /></a></div>
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Next I just poured it into the pie crust. <br />
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Then I baked it for about 40 minutes. It is done when knife stuck into it comes out mostly clean.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwp5nIhtlnzeNZg1KfMHX-8oiF5kzEiUOKnfA9Po7K0dy9UpcD7HvxFAFaAxQ86WXOI7GWFsaXwPs9tat1wM1f730FoVb6P5WJlHWnQhpTjHhAy3EvkFuho-eK9VEFqH-C1a8t-De4kE/s1600/IMG_0748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwp5nIhtlnzeNZg1KfMHX-8oiF5kzEiUOKnfA9Po7K0dy9UpcD7HvxFAFaAxQ86WXOI7GWFsaXwPs9tat1wM1f730FoVb6P5WJlHWnQhpTjHhAy3EvkFuho-eK9VEFqH-C1a8t-De4kE/s320/IMG_0748.JPG" width="320" /></a></div>
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That's it. Nothing fancy, but it was very tasty. I served it with some cherry vanilla ice cream. I could have added raisins to this pie too. That would have been yummy. It really is o.k. to play around with pantry pies a bit. I could have used cocoa powder instead of applesauce for a chocolate custard pie too. Remember, homemade doesn't have to mean complicated. Enjoy!</div>
<br />Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com2tag:blogger.com,1999:blog-4736773987532886229.post-84287979181901215832013-04-27T07:52:00.001-07:002013-04-27T07:52:29.554-07:00Comfort Food: Rice Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuPCJ0BP2e6616MMOA7GDaXyKIq6ahE46FRba2gSRABAfWg7AsvRzfAe-iLypzB1LqOr4v84ZP282TKhXzUm_1Yn97CKsD_U97LH84RgXAS_roNBsdJcqaoI5PDtoEcnj8MPgrsEo8Bw/s1600/IMG_0742.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuPCJ0BP2e6616MMOA7GDaXyKIq6ahE46FRba2gSRABAfWg7AsvRzfAe-iLypzB1LqOr4v84ZP282TKhXzUm_1Yn97CKsD_U97LH84RgXAS_roNBsdJcqaoI5PDtoEcnj8MPgrsEo8Bw/s320/IMG_0742.JPG" width="320" /></a></div>
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We all have foods we identify as comfort foods. They are different for each of us, but they tend to be things we remember from childhood. I think anyone who grew up in the North East or near a Greek population is familiar with rice pudding. It appears in every diner, Greek restaurant, and local dive around here. I have always loved ordering it, although I like it better in some places than others. I spent years trying to make my own rice pudding and never being really pleased with the results. Some of the recipes were easy and some were multi-step nightmares. No matter what I always felt they just didn't taste right. I also knew in my heart these diners were not spending a huge amount of time cooking these complicated recipes. They were throwing the left-over rice from the last few days into a pot and creating magic. I continued to hunt and finally I struck gold.<br />
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A couple of years ago someone gave me a gift subscription to the Rachael Ray Magazine. I have always enjoyed seeing her on T.V. and I enjoyed reading her magazine. She had a little blurb on one page about a super easy rice pudding. I read it and made a note of it in my mind. The next time I had left-over rice I gave it a try. SUCCESS!! This was the recipe I had been looking for. Easy and wonderful. Then we moved and I lost the magazine. Sigh. I went to her website and did a search for it and, Viola! Since Ms. Ray posts the recipe on the internet, I am going to share it with you.<br />
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Rachael Ray's Easy Rice Pudding</div>
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Ingredients</h3>
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3 cups milk</div>
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2 cups cooked white rice</div>
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1/2 cup raisins</div>
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1/3 cup sugar</div>
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Ground cinnamon, generous pinch</div>
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<li>Salt, generous pinch<br />
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Directions</h3>
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<li>In a saucepan, combine 3 cups milk, 2 cups cooked white rice,
1/2 cup raisins, 1/3 cup sugar and a generous pinch each ground
cinnamon and salt. Bring to a boil, then lower the heat and simmer,
stirring occasionally, until the milk is absorbed and the pudding is
thickened, about 20 minutes. Serve warm or let cool, press plastic
wrap onto the surface and refrigerate until chilled. Makes 3 1/2
cups.<br />
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I always use left-over rice when making this recipe. Since I have usually buttered and salted the rice, I don't add extra salt to the pan. The butter in my rice just adds another delicious layer to the recipe.<br />
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Is that not simple, or what? I can sure see this happening in a diner kitchen. I also love that there is very little sugar in the recipe. One thing I disliked about many of the recipes I tried was how sweet they were. I just don't like sickly sweet things. You can see the raisins are mixed in with the rice already. I didn't have a full half-cup of them today, but that doesn't matter. If you don't like raisins, don't add them. <br />
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I use 2% milk because that is what I normally buy. Low-fat milk will break and curdle much easier than whole milk. You can avoid this in a couple of ways. You can add a bit of heavy cream to your milk. This ups the fat content and helps prevent curdling. The added butter from my rice also helps. The best thing to do is to just heat the milk slowly and only let it simmer. Make sure to stir it every few minutes. You shouldn't have a problem with curdling if you are gentle with the milk. <br />
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Just throw everything in together and put the burner on to Medium. <br />
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Once it starts to simmer turn the heat down to Low and stir.</div>
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As it gets closer to finishing it will need more frequent stirring to prevent burning.</div>
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You can see how it has thickened nicely. When you stir it and can see the bottom of the pan as you pull the spoon through it, it is done. It will also begin to mound a bit as you stir it. Ms. Ray talks about what to do with left-overs of the rice pudding, but I think that is very funny. Left-overs! Snort.</div>
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If you want a more decadent version you can always make this with half-n-half. I love it just the way it is. I also love that I don't need to go shopping for anything to make it. I just always make some extra rice when I'm cooking. 20 minutes to comfort food heaven! This is why I love to cook.</div>
<br />Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com0tag:blogger.com,1999:blog-4736773987532886229.post-6104086176142635802013-04-14T10:04:00.002-07:002013-04-14T10:04:44.482-07:00Hummus Anyone?<div class="separator" style="clear: both; text-align: center;">
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I think hummus is just about the perfect food. I seriously could eat it every day and be very happy. I work in a grocery store and it astounds me how much hummus we sell. Not because I'm surprised people like it, but I'm shocked more people don't make it themselves. It can be expensive to buy and, if using canned chick peas, can be made in about 15 minutes. I can adjust it to suit my family and the flavors we like too. We love lemon, so I make it with more lemon juice than some people might like. If you like garlic or cumin, use more! If you like roasted red peppers or avocado, throw them in. Heck, dump in the Buffalo Wing sauce if you think it would be tasty. This is the perfect dish to play with. <br />
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If you have read my other posts, you know I'm a fan of using dried beans. They are far more economical than the canned ones and they have far less salt. However, I have made this recipe using canned beans many times. I usually don't add extra salt when I use canned beans. You will have to taste it and decide for yourself on the salt. If you want to use canned beans then just scroll down to the directions for the hummus. One drained, rinsed can will make a batch. <br />
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Last night I put a bag of dried chick peas to soak. I often will let them soak during the day and cook them at night. I knew I would be around the house this morning, so I let them soak overnight.<br />
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Rinse the beans and pick out any stones. Then just dump them into a large pot.</div>
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Cover the beans with water so that you have about two inches of water above the beans. Cover the pot with a lid and let it sit on the counter overnight. In the morning drain the beans. They will be about twice the size.</div>
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Add fresh water to about 3 inches above the beans. I threw in 3 smashed cloves of garlic, 1 quartered onion, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Don't add anything acidic when cooking dried beans. It will make them tough. Bring the pot to a boil, cover and simmer for about 1 to 1 1/2 hours, or until the beans are tender. This can be done in a pressure cooker in just a few minutes.</div>
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When the beans are done, drain them and reserve the cooking liquid. I do this by putting a pan under the colander. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMm5WXT5_ULljQUjNqM9Fe4i-w_UlBFNV0LL8kGOhyy5a8qdHaPlws99QjAyBhZKwpoI4p1ft6r2eATcdvX89_x-ywF0hWgEPFiZY_peSIW_xmmPPHbfBlblFIAJ4POuhlEQboRbW_noA/s1600/IMG_0673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMm5WXT5_ULljQUjNqM9Fe4i-w_UlBFNV0LL8kGOhyy5a8qdHaPlws99QjAyBhZKwpoI4p1ft6r2eATcdvX89_x-ywF0hWgEPFiZY_peSIW_xmmPPHbfBlblFIAJ4POuhlEQboRbW_noA/s320/IMG_0673.JPG" width="320" /></a></div>
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The cooking liquid is full of flavor and vitamins. It is fantastic to use as a base for soup. Mine is becoming split pea soup as I type.</div>
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Rinse your chick peas under cool water and they are ready to measure and use to make hummus.</div>
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Hummus is a very basic, simple food to prepare. It can be done without any fancy equipment, but a food processor or a blender makes it much easier. Here are the ingredients I use as a basic recipe.</div>
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2 cups cooked chick peas</div>
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2/3 cup tahini </div>
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3/4 cup lemon juice</div>
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2 garlic cloves, crushed</div>
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1/4 cup extra-virgin olive oil, or more depending on the beans</div>
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salt and pepper to taste</div>
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Let me say a word about tahini. It is simply ground sesame seeds and there is no substitute when making hummus. If you don't have it or can't find it, buy hummus in the grocery store. I can get it in my grocery store, but when I lived in rural Indiana my sister had to send it to me in care packages. It can be mail ordered, but it is cheaper to stock up when you travel to a larger city.</div>
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I use bottled lemon juice because I like a lot of lemon. I don't want to spend that much time squeezing lemons. Yes, fresh lemons taste better and you are free to use them. This is all about what you like.</div>
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I simply dump everything except the olive oil in the the food processor.</div>
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I let it run until everything is well combined.</div>
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At this point the mixture is coarse and very thick. Some people like a chunky hummus, but I prefer it to be more smooth. At this point I turn the machine on and drizzle the oil in while the machine is running. When it seems light and fluffy I stop the machine and taste the hummus.</div>
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I had a cup of tahini left in my jar and I wasn't going to waste it, so I just added more beans and lemon juice. I did decide to add more lemon and more salt and pepper when I stopped to taste it. </div>
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I got about 3 1/2 cups of hummus out of this batch. I put enough cooked chick peas into the freezer to make 2 more batches.</div>
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That's all there is to making hummus. It is fantastic served as pictured above. I love to make pita sandwiches with lots of tomato and cucumber too. Hummus and falafel sandwiches are incredible. I have some falafel in the freezer. Hmmmmm........</div>
Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com2tag:blogger.com,1999:blog-4736773987532886229.post-5298452050570182822013-04-03T15:38:00.000-07:002013-04-03T15:38:33.064-07:00Artisan Individual Pizza<div class="separator" style="clear: both; text-align: center;">
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Do you love gourmet pizza? How often do you wish you could get the same experience at home? Well, I have very good news for you. You can make dough in no time flat, seriously. If you have never tried making no knead bread or dough, this should be reason enough to give it a try. I threw some ingredients in bowl yesterday and pulled it out today to make pizza. Five minutes a day. That's it. Really. <br />
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O.K. When making the pizza it takes a couple of minutes to roll each one out. I made four individual ones. It would be much quicker if I were doing one. We really enjoy customizing our own pizza, so why not do four smaller ones? Mind you, the only one to eat their whole pizza was my fourteen year-old son. The rest of us have lunch waiting for us tomorrow.<br />
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The recipe I used for the dough is the basic dough recipe from Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. This recipe is posted all over the internet, so I don't think they'll mind me posting it again. If you like this, I highly recommend getting the book out of the library and trying a few other recipes. You will probably want to buy your own copy, like I did.<br />
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In a large container with a lid, combine the following: <br />
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3 cups lukewarm water<br />
1 1/2 tablespoons yeast (1 1/2 packets)<br />
1 1/2 tablespoons kosher salt<br />
6 1/2 cups unsifted, flour. Measure it using the scoop and sweep method. <br />
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Using a large wooden spoon (or your hand) mix the ingredients until combined. Put the lid on, but not tightly. The gas from the yeast needs to escape. Let the container sit on the counter for two, or up to five, hours. Then put it in the refrigerator and ignore it until tomorrow. <br />
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When you are ready to make the pizza get all of your ingredients ready. You can use whatever you like. I usually buy a jar of pizza sauce or just use a little pasta sauce. Sprinkle your cookie sheet well with cornmeal. Turn your oven on to 500 degrees F. <br />
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Now flour a board or your counter really well. Flour the rolling pin really well. Open the container and sprinkle the top with flour really well. Now reach in and grab a blob (I get a small grapefruit sized piece for the individual pizzas). Cut the piece off with a sharp knife. Put it on the board and flip it over so it is well floured. Roll it out to the size you want. If you are making one pizza, roll it directly on the cookie sheet. Just make sure you use lots of corn meal for that. I find it works better if I start rolling and set it aside while I start the second piece. This gives the dough time to loosen and it rolls out better without pulling back. <br />
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I put two pizzas on one cookie sheet and let the kids make theirs while I roll the next two. <br />
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Into the oven the first two go for 10 minutes. While those cook we make up the second batch. Those cook for 10 minutes and we all enjoy our pizza.<br />
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See how big these pieces are? Only three of the four would fit on the plate. This was my son's plate. None of the rest of us could manage this much. He went back for piece number four. It's a good thing he has Crew practice tonight. He needs to burn off some calories.</div>
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We like to use turkey pepperoni so the pizza isn't greasy, but to each their own. </div>
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For the ingredients listed I get four individual pizzas and I have enough left to make a loaf of Artisan bread tomorrow. It can stay in the refrigerator for up to a week if I don't have time tomorrow. </div>
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Treat yourself to some gourmet pizza. You won't be sorry.</div>
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<br />Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com0tag:blogger.com,1999:blog-4736773987532886229.post-65720880319446194812013-02-06T05:02:00.000-08:002013-02-06T05:02:13.343-08:00Homemade Egg Rolls <div class="separator" style="clear: both; text-align: center;">
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Egg rolls can be filled with whatever foods you like. I have even had avocado egg rolls. I have to say, they were delicious. Traditionally they are filled with a vegetable and meat mixture. In this country it is usually Chinese cabbage, carrots and bean sprouts. Chicken or pork are sometimes included. Napa or Chinese cabbage is usually more expensive than I buy. I just pick up a small head of regular green cabbage. Any leftovers can easily be made into cole slaw. I can’t say I have a set recipe, but here is what I do: <br />
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For 15 egg rolls: <br /><br />½ small head of cabbage, cut into small strips or shredded<br />2 carrots, shredded (or a bag of shredded carrots)<br />1 package shitake (or whatever) mushrooms, finely diced<br />1 package bean or broccoli sprouts<br />1 bunch of green onions, thinly sliced (or thinly sliced onion)<br /><br />Combine all of the above in a large bowl. Add marinade mix and let sit for one hour, stirring on occasion.<br /><br />Marinade mix:<br /><br />½ cup rice vinegar (or whatever kind you have)<br />½ cup sugar<br />1 to 2 tablespoons freshly grated ginger (this is worth spending a little money on for egg rolls. Ginger root is cheap and you don’t need very much)<br />1/2 teaspoon of crushed red pepper<br />4 cloves garlic, crushed<br />
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After marinating for one hour, pour into a colander and drain for 15 minutes.<br /><br />I usually make egg rolls when I have left-over chicken or pork from another meal. I just dice the meat and add it to the veggie mixture just before I fill the egg rolls.<br /><br />When it is time to assemble the egg rolls, drain the veggies, chop the meat and add to the veggies. Get a small amount of water in a custard cup to use for sealing the egg rolls. I usually buy 2 packages of egg rolls wrappers, but get what you can afford. Any left over veggie mix can be thrown into fried rice. <br /><br />Take an egg roll wrapper from the package and fill according to the directions on the package. You set it down with a point facing you, pat about 1/3 c. of veggies into the middle and bring the corner closest to you over the veggies. Dab water on all edges. Fold the sides in to the center and finish rolling. Dab a little water on the corner farthest from you to seal the egg rolls. Set on a platter seam side down and finish rolling all the egg rolls. It is vital you seal all the folded edges with water. You want the veggies to steam inside the egg roll. You don't want oil getting inside.<br />
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<br /><br />When you are ready to fry them get a large fry pan with a high edge. Add vegetable oil and/or shortening and melt until you have about 1 inch of oil. Put the heat to medium and test the temp by dropping a bit of cabbage into the oil. When it sizzles quickly the oil is ready. Carefully place several egg rolls in the pan, but do not over crowd them. Keep an eye on them and turn them when the bottom is brown. Cook the other side until brown and them remove to paper towels to drain. Keep the finished ones warm in the oven while you cook the rest. Finish cooking all of the egg rolls.<br />
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If I have any of the mixture left I usually use it to make some fried rice to serve as a side dish.<br /><br />Fried rice is very easy to make. I always cook my rice ahead of time, or just use left over rice. You could easily use instant or boil-in-the-bag rice too. Dice up whatever veggies you like or use left-over veggies from the egg rolls. Take some peas out of the freezer to add at the last minute. Stir fry your veggies in a very hot pan with a little oil. When the veggies are starting to look a little cooked, add your rice. Continue you to stir fry until the rice is crispy. At this point you can add some soy sauce, garlic and ginger, or you can use a packet of fried rice seasoning with soy sauce. If you have pre-cooked meat, add it now and keep stirring it until it is warm. Add the peas at the end and cook them just until they are heated through. Take your egg rolls out of the oven and enjoy a wonderful dinner! I also make my own duck sauce for dipping.<br /><br />Duck Sauce<br /><br />1 jar peach jam or orange marmalade (watch for these to go on sale and keep on hand)<br />¼ cup rice vinegar<br />1 to 2 tablespoons freshly grated ginger<br /><br />Heat all of them together on medium to a boil. Turn down and simmer for 5 minutes. Let cool and use for dipping. Keeps in the refrigerator for a week or more.<br /><br />The beauty of doing this yourself is two-fold. First, you get to use ingredients you like in your egg rolls. Second, you end up with way more than you ever get when you go out to eat at a Chinese restaurant. They reheat nicely in the toaster oven.Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com0tag:blogger.com,1999:blog-4736773987532886229.post-3951719077323444472013-01-10T13:31:00.002-08:002013-01-10T13:31:17.382-08:00Lemon Angel Torte<div class="separator" style="clear: both; text-align: center;">
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Doesn't that look yummy? It may not be picture perfect, but it will taste like summer on this January day. This cake was made with store-bought ingredients and went together very quickly.<br />
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I love to make things from scratch for several reasons. 1) It is usually cheaper, 2) It is usually healthier, and 3) I like to cook. However, I am always on the look out for a deal. If I can pick up ingredients for a semi-homemade meal or dessert, I will do it in a flash. I got the Angel-food cake on a buy one get one free deal. This one has been in the freezer. The lemon curd is from a Jello mix I got on a clearance shelf. <br />
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The pudding is cook and serve. I'm not a fan of instant puddings, but if you like them feel free to use them. I called my mother when I was cooking the pudding. A nice chat later and into the refrigerator it went. I do tend to think instant pudding tastes different than the cook and serve stuff. Maybe it is because I grew up eating it. I don't really know, but I don't mind taking the time to cook it. I have made lemon curd from scratch many times. It is wonderful, but I didn't have the ingredients on hand to do that today. My whole outlook is 'make do with what you have'. <br />
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So, I cooked and cooled the pudding. I took the cake out of the freezer and let it defrost a little bit. It is easier to slice or cube cake when it is still a little bit frozen. I cut it into 3 pieces and layered the pudding between the layers.<br />
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I like to let some of the pudding ooze down the sides. It always makes my kids say, "OOOOOOOO!" <br />
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I don't put pudding on the top, but you can if you like. I prefer to top it with whipped topping.<br />
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The assembly took less than 5 minutes. My son ran to get his camera because he wanted a picture. Nothing warms my heart like my son getting excited about the things I make in the kitchen.</div>
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If the cake had broken up while cutting it, I would have layered the cake cubes and pudding in a bowl and topped it with the whipped topping. Then instead of a torte, you have a trifle! This would be very tasty with fruit too. I didn't have any today and no one is going to complain. You can use any type of cake and any type of pudding. Let your imagination run wild! </div>
<br />Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com0tag:blogger.com,1999:blog-4736773987532886229.post-29321996108392279222013-01-06T06:03:00.000-08:002013-01-06T06:03:04.972-08:00Fettuccine Alfredo Your WayI love recipes that are tasty and can easily be modified to suit your tastes and your budget. Homemade Fettuccine Alfredo is the perfect example.<br />
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We love to add things to our Fettuccine Alfredo. Often we add broccoli, sometimes grilled chicken, maybe mushrooms. It depends on what we have, what we can afford and our mood. A lot of the time we have it plain. Our kids love this dish too. They tend to pick out the mushrooms, but I'm happy to take their discards. This is not a soupy Alfredo like you often get in restaurants. This is the real deal. The kind they used to make right at your table in nice restaurants. It is just as quick as heating up the soupy stuff from a jar and tastes a million times better. My husband found this recipe in the New York Times Cookbook. He has been making it for 20 years. I am usually in charge of any add-ons. For the dish above I browned pancetta and mushrooms, and lightly steamed broccoli. <br />
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Here are the ingredients for the basic recipe. We doubled it so we would have lots of left-overs for lunches this week.<br />
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1 pound fresh pasta (we always use the dry in a box)<br />
1/4 pound butter (1 stick) cut into 8 pieces<br />
freshly ground pepper to taste<br />
1 cup half-and-half (we often just use milk, but it is better with half-and-half)<br />
1/4 pound grated Parmesan cheese (about 1 cup)<br />
2 large white truffles, sliced (optional) Very optional. We have never used them.<br />
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I will say the Parmesan cheese makes a big difference. Buy the most expensive one you can afford. We have made this with the stuff from a jar right through to Parmigiano-Reggiano. It will taste best with better quality cheese, but it is good with any.<br />
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We bought 1/4 pound of thinly sliced pancetta, which I cut up and browned. Pancetta is an uncured Italian bacon. It has a cleaner taste than American bacon, but we have used regular bacon many times. Then I sliced some white mushrooms and browned them.</div>
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I steamed the broccoli while the pasta was boiling and set the add-ons aside. </div>
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Once the pasta was drained my husband went to work. This method is a bit different, but the result is sublime. For this recipe you drain the pasta and turn the burner down to low. Put the drained pasta back into the pan and stir it to dry out. Then you begin adding the butter. Add about 1/3 of it and stir until it is melted and coating the pasta. Repeat two more times.<br />
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When the butter is all incorporated, begin adding the cream or milk. Pour in about 1/3 of it and stir until it is absorbed. Repeat two more times. This happens more quickly with cream than with milk.<br />
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You can see when it is absorbed.<br />
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Next you begin adding the cheese. It gets more difficult to stir now because the cheese melts and is sticky. Add about 1/3 and stir until it is melted and you don't see pieces any more. Then add some more. If you add it all at once it will create a big blob that is hard to break up.<br />
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It creates a lovely, thick sauce this way and it only takes a few minutes. Use a rubber spatula to scrape all the yumminess into a serving bowl and add your extras.<br />
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Serve with black pepper and extra cheese, if you like. We usually don't bother with extra cheese, but some people may want more. <br />
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I highly recommend putting the pot to soak while you eat. It will be much easier to clean if you do.<br />
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This is such an awesome dish and so impressive to serve to guests. You can add just about anything you like to it. Lots of people love grilled shrimp or peas. I'm not a fan of either, but that is the true beauty of this dish. You make it your way. Enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com0tag:blogger.com,1999:blog-4736773987532886229.post-81613361857021427712012-12-20T13:04:00.001-08:002012-12-20T13:04:34.971-08:00Cookies & Cream Fudge<div class="separator" style="clear: both; text-align: center;">
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I love to make goodies for my family and friends during the holidays. One thing I love to make is fudge. <br />
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(I had to borrow this picture, because my kids ate the fudge before I had a chance to get a picture of the pieces. The rest of the pictures are mine.)<br />
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I'm talking real, old-fashioned fudge. Not that the quick stuff with sweetened condensed milk and chocolate chips isn't yummy, but it is rather expensive to make. I can make old-fashioned fudge using ingredients I have on hand this time of year anyway. I use the recipes from my Fannie Farmer Cookbook. The instructions in that cookbook are excellent. Just do what Fannie says. It takes some time, but it isn't difficult at all. Don't try it when you are running tight for time. Pick an evening when you are going to be hanging around the house. The mixture takes 30 to 45 minutes to cool enough to mix.<br />
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This is the grand total of the ingredients needed. Sugar, cream, vanilla, salt and chopped sandwich cookies. I buy the store brand and I used 1/3 of the package. My kids were happy to eat the rest of them. <br />
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Equipment is a factor here. You can't make candy without a candy thermometer. Well, you can, but you have to know how to test it in water and that can be messy and tricky. I also wouldn't recommend making fudge without a stand mixer, unless you happen to work out a lot. You would need to stir the thick mixture for quite a while. It takes 7 to 10 minutes with the stand mixer. Ladies managed to do it in the days before modern kitchen equipment, but I bet they had help with the stirring. That being said, if you have the equipment go ahead and give it a try. Your family will love you.<br />
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Here is the recipe I used:<br />
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Opera Fudge<br />
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2 cups sugar<br />
1 cup heavy cream<br />
1/8 teaspoon salt<br />
1 teaspoon vanilla<br />
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The cookies were my idea. They aren't listed in Fannie Farmer's Cookbook.<br />
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Line an 8 X 8 inch pan with foil and butter thoroughly.<br />
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Combine the sugar, cream, and salt in a 3-quart heavy pot, stirring to blend well. Place over medium heat and, stirring, bring to a boil. Cover and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water. Attach the candy thermometer to the side of the pan and continue to boil over medium heat, without stirring, until the syrup reaches the soft-ball stage (234 degrees F). <br />
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Remove the pot to a cooling rack or surface and allow to sit, without stirring, until the temperature reaches lukewarm (110 degrees F). <br />
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Using a rubber spatula, scrape the mixture in the bowl of a stand mixer. Add the vanilla and, using the paddle attachment, beat until creamy. The fudge will thicken and lose it's glossy look.</div>
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Add the chopped cookie bits and mix just to combine.</div>
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Spread the mixture into the prepared pan. Cover with a damp paper towel for 30 minutes and then allow to sit and dry a bit. Score the top and cover tightly. This fudge tastes better after sitting overnight. Store in an air tight container. </div>
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Oh my goodness, was this ever yummy!! I made more to give my nephew. He loves those Cookies & Cream candy bars. I think he will love the fudge. </div>
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I also made the Chocolate Fudge from the Fannie Farmer Cookbook. It follows the same method, but uses a few more ingredients.</div>
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1/4 cup cocoa powder or 2 ounces unsweetened cocoa</div>
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2 cups sugar</div>
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3/4 cup milk</div>
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2 tablespoons light corn syrup</div>
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2 tablespoons butter, in small pieces</div>
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2 teaspoons vanilla</div>
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You use the exact same method. Start by cooking the cocoa, sugar, milk, corn syrup and sugar. This recipe calls for bringing it to a boil over low temperature. After it reaches 234 degrees, remove it from the heat and drop the butter in. Do not stir. Let it cool to 110 degrees. Put in the mixer and add the vanilla. Beat until it thickens an loses the glossy look. </div>
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As you can see, fudge isn't difficult. It just needs time. When it comes to washing the dishes, let them soak in hot water for a while. The water will dissolve the sugar and it will be a snap to wash them.</div>
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If you order fudge online it costs $11.99 per pound, plus shipping. Other than the cookies, I just used stuff I already had on hand. I could have made 3 batches from the bag of cookies. It tastes just as good and costs far less to make. Plus you get major points for making something by hand. </div>
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<br />Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com1tag:blogger.com,1999:blog-4736773987532886229.post-22069869030574640602012-11-20T05:51:00.000-08:002012-11-21T10:59:57.660-08:00Chocolate Souffle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdODzblV_Hh-6gIRdE_oONDAJx5-xrjwR2pDerSs6qSUiWQPjjgXkf1u3wvZNWVB4AiS8AODXQSA_YBjsZrA8g57a6sR3f58-cYgzP3koIUw6v5ERJNrJEZbu835djgne9mQFmavdj_0/s1600/IMG_0502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdODzblV_Hh-6gIRdE_oONDAJx5-xrjwR2pDerSs6qSUiWQPjjgXkf1u3wvZNWVB4AiS8AODXQSA_YBjsZrA8g57a6sR3f58-cYgzP3koIUw6v5ERJNrJEZbu835djgne9mQFmavdj_0/s320/IMG_0502.JPG" width="320" /></a></div>
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Does the term Souffle scare you a little? It sure scared me when my husband (boyfriend at the time) told me he would like a Chocolate Souffle for his birthday 20 years ago. His step-mother always made one for him, and he wanted me to pick up the tradition. Much to my surprise and delight I found it wasn't difficult at all. The really nice part is you can do most of the work a day or two ahead of time and assemble it at the last minute before putting it into the oven. It takes over an hour to bake, so it cooks while you eat. Souffle needs to be served the second it comes out of the oven because it begins to deflate as soon as cold air hits it.<br />
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I found a recipe in a Gourmet cookbook and it looked like it would be pretty easy. I've been using the same recipe ever since.<br />
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Chocolate Souffle<br />
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2 tablespoons butter<br />
2 (1 ounce) squares of unsweetened chocolate, chopped roughly<br />
2 tablespoons flour<br />
1/2 teaspoon salt<br />
1/3 cup sugar<br />
2 tablespoons quick tapioca<br />
2 cups milk<br />
1/8 teaspoon gound mace<br />
3 eggs, plus 1 egg white<br />
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Heavy cream for whipping<br />
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You must have a double boiler of some sort for this. I use a sauce pan with a metal bowl set on top. <br />
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Put about 1 inch of water in the bottom of a sauce pan and bring it to a simmer. In a metal bowl, that will sit on top of the sauce pan, add the chopped chocolate and the butter. Set the bowl on the sauce pan and allow the chocolate and butter to melt together. Do not let the bowl touch the hot water.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-Eae9L-bx7wKGjqIjuI_mw8OvPZhSrfWMelNvTSqVqoNykKS2emlNCTHfvbTH-9HJf6qanL-9BSqOFonYjLF4RfhB27pRpwNoUV2_qZNR-h3olzoZI4Abvlkd5dyi6_fWTTVDpEY6aE/s1600/IMG_0485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-Eae9L-bx7wKGjqIjuI_mw8OvPZhSrfWMelNvTSqVqoNykKS2emlNCTHfvbTH-9HJf6qanL-9BSqOFonYjLF4RfhB27pRpwNoUV2_qZNR-h3olzoZI4Abvlkd5dyi6_fWTTVDpEY6aE/s320/IMG_0485.JPG" width="320" /></a></div>
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Stir until well blended.</div>
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Mix the flour, salt, sugar and tapioca together.<br />
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Add the flour mixture to the chocolate mixture to make a thick paste.</div>
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Add the milk gradually and stir to combine.<br />
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Now you have to stir the mixture and cook it for about 20 minutes. This is the only time consuming part, but it can be done a couple of days ahead of time. Once the base is made you are set until just before it goes into the oven. After about 20 minutes the mixture will get quite thick. Remove from the heat and cool to lukewarm if you are going to continue, or cover and refrigerate until you are ready to proceed.<br />
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The next thing you have to do is separate your eggs. You need 4 whites, but 3 yolks. I just throw the extra yolk away, but you can save it if you have a way to use it. You can do this part ahead of time too if you have room in your refrigerator to store the two extra bowls. Make sure the whites go into a bowl large enough for whipping. They will increase in volume quite a bit.<br />
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Preheat the oven to 325 degrees and butter and flour a round, high casserole or souffle dish. Add the mace to the chocolate mixture. Beat the egg yolks until thick and lemony.</div>
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Stir the egg yolks into the chocolate mixture.</div>
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Clean the beaters thoroughly. Even a bit of egg yolk will keep the whites from whipping properly. You want to beat the whites until you have stiff peaks. Stir a small amount of the whites into the chocolate to lighten it.<br />
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After you have mixed the spoonful of whites into the chocolate, fold the chocolate into the remaining egg whites.<br />
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You fold by using a rubber spatula to cut across the middle of the mixture and down to the bottom. Then bring the spatula up the side and over the top. Turn the bowl 1/4 turn and repeat. Do this until the chocolate is mixed in, but not so much that you have taken all the air out of the egg whites. <br />
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Spoon the mixture into the prepared pan. Place a larger pan in the oven and add about 1 inch of hot water. Put the souffle into that pan and bake for 1 hour and 15 minutes. Whip your cream and have everything ready. You will serve it as soon as it is done cooking. I took a picture, but it had already deflated a little by the time I got the camera. It doesn't affect the taste when it deflates, it just doesn't look as fancy. <br />
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A souffle doesn't require expensive ingredients. It does take a bit of work, but it is so impressive and very tasty. There is only a little sugar in it as well, so it is a fairly healthy dessert. Go ahead, give it a try. One year my son decided he wanted a blueberry souffle for his birthday. I gave it a try and it was terrific. We also love to have cheese souffle for brunch. Once you try one, you will likly get hooked.Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com0tag:blogger.com,1999:blog-4736773987532886229.post-15332223408310772112012-10-10T07:50:00.000-07:002012-10-10T07:50:34.388-07:00Egg Bread and Sticky Buns (Challah and Schnecken)
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Do you have a meal you remember fondly
from your childhood? Something your Mom, Grandmother, or Aunt made?
I sure do. My favorite meal growing up was my mother's chicken soup
with matzah balls (we called them alkies) and her egg bread. There
was no greater treat than walking into a house full of those smells.
I grew up fascinated watching her make the dough and form the bread.
I wish I could tell you her Challah bread recipe had been handed down
from her mother, who learned it from her mother, etc. She did learn
to make the soup that way, but not the bread. She took a cookbook
out of the library when she was a young bride and found this recipe.
She was never able to remember the name of the cookbook and never saw
it again. She loved all of the recipes she tried. Thank goodness
she wrote this one down. I wish I could credit the author, but this
was about 50 years ago. I honestly don't know how much is the
original recipe and method and how much my mother may have tweaked it
over the years. All I know is that it is delicious!</div>
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This recipe is laid out in steps.
First you proof the yeast, then you mix in some dry ingredients, then
the eggs, butter and the rest of the flour go into the bowl. The
original recipe makes 4 loaves of bread. I often cut it in half
because my KitchenAid mixer isn't large enough to do the full recipe.
I will mix up the full recipe,in a huge bowl I have, if I want to
put some loaves in the freezer.</div>
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Since I use instant yeast and my dough
hook, I just put in the dry ingredients from steps one and two, and
then add the water from both steps. Then I add the rest of the
ingredients from step 3. <strong> </strong></div>
<div style="margin-bottom: 0in;">
<strong></strong> </div>
<div style="margin-bottom: 0in;">
<strong>For today I cut this recipe in half.</strong> </div>
<br />
<div style="margin-bottom: 0in;">
Step 1 - Combine and let stand:</div>
<br />
<div style="margin-bottom: 0in;">
1 cup warm water</div>
2 teaspoons sugar<br />
½ teaspoon ground ginger<br />
4 pkgs (2 ¼ tsp each) dry yeast<br />
<br />
<div style="margin-bottom: 0in;">
Step 2 - In another bowl mix:</div>
<br />
<div style="margin-bottom: 0in;">
4 cups flour</div>
1 cup dry milk (optional)<br />
2 cups warm water<br />
1/3 cup sugar<br />
<br />
<div style="margin-bottom: 0in;">
Step 3 - Add yeast mix to flour mix and
beat. Add the following:</div>
<br />
<div style="margin-bottom: 0in;">
½ cup soft butter</div>
2 teaspoons salt<br />
4 eggs<br />
4 cups flour <br />
<br />
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<br />
<br />
<div style="margin-bottom: 0in;">
Knead the mixture with 1 cup or more
flour until smooth and elastic, about 6 minutes. Place in greased
bowl and cover. Allow to rise until doubled. 1 hour on the counter,
or using the microwave rise method. I've seen this dough rise in 20
minutes if the conditions are right. </div>
<div style="margin-bottom: 0in;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSshwNFVsWZ0W53jN7PT_hDnf7nzWtbaAsmGMw8HCm_IhqTN97eDL75PLM2OVX9dOtBMfGEYtrCleiZI_C2sTkMiGfkH7uYwV0Fxsk9hIowfKYhaRT0a4nmsw5Do3Hc7tr0K1MmsGSl0/s1600/IMG_0392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSshwNFVsWZ0W53jN7PT_hDnf7nzWtbaAsmGMw8HCm_IhqTN97eDL75PLM2OVX9dOtBMfGEYtrCleiZI_C2sTkMiGfkH7uYwV0Fxsk9hIowfKYhaRT0a4nmsw5Do3Hc7tr0K1MmsGSl0/s320/IMG_0392.JPG" width="320" /></a></div>
<div style="margin-bottom: 0in;">
</div>
<br />
<div style="margin-bottom: 0in; text-align: center;">
Punch the dough down and form into 2
large or 4 small braided loaves. Since I cut this recipe in half, for one loaf of Challah and one batch of sticky buns, I cut the dough in half and cut one half into 3 pieces to use for braids.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUax8mwlxsdSnxFjeI8PYuIbygLMclyZIUDCuhETNK0LTuMotBCmBdgYrCNTG9OKR6kY7UiNI7W0gstMUk4JdIeJeJj59mXrkZ4FbEkL5pt6qnhGRupJc8lUA2lbxrB4F32-HjP1RV9OU/s1600/IMG_0397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUax8mwlxsdSnxFjeI8PYuIbygLMclyZIUDCuhETNK0LTuMotBCmBdgYrCNTG9OKR6kY7UiNI7W0gstMUk4JdIeJeJj59mXrkZ4FbEkL5pt6qnhGRupJc8lUA2lbxrB4F32-HjP1RV9OU/s320/IMG_0397.JPG" width="320" /></a></div>
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I find my braids look nicer if I start braiding in the middle instead of at one end.</div>
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Move the loaf to a cookie sheet, cover and allow to rise a second time. </div>
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Brush with egg yolk mixed with a little water. You can sprinkle the loaves with poppy seeds or sesame seeds. Bake at 375 degrees F for 30 minutes or until golden brown. This Challah recipe continues to rise in the oven. Not all breads will do this.</div>
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<div style="margin-bottom: 0in;">
If you are keeping Kosher and want to
serve this with meat, leave out the dry milk and use margarine.</div>
<br />
<div style="margin-bottom: 0in;">
It is traditional to braid this dough,
but you can form it into regular loaves, rolls or whatever shape you
want. It holds a shape very well. I love to use this dough to make
sticky buns. I used half of it today to do that very thing.</div>
<br />
<div style="margin-bottom: 0in;">
To make sticky buns you roll one quarter (half of what I made)
of the above recipe into a large rectangle. I use my cutting board
as a guide, but you want it to be about 12 inches by 18 inches.
Remember, when rolling out bread dough it helps to let the dough rest
for a minute or two here and there. The gluten will relax and it
won't spring back on you if you let it rest. </div>
<div style="margin-bottom: 0in;">
</div>
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</div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
Spread softened butter
all over the dough and sprinkle with some white sugar, brown sugar
and cinnamon. I don't have specific measurements, but you don't want
too much of anything. Otherwise they will just be sloppy. I
probably use about 1/3 cup of each sugar and about 4 to 5 tablespoons
of butter. I use about 2 teaspoons of cinnamon. If you like
chocolate chips or raisins, sprinkle some of them on now. </div>
<div style="margin-bottom: 0in;">
</div>
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<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
Then roll
the dough up starting with a long end. Cut the dough in half, then
cut each half in half. Cut each quarter into 3 pieces. You can put
them straight into a pan if you just want cinnamon buns. If you want
sticky buns, mix the following and pour it into the bottom of the pan
before placing the buns on top.</div>
<br />
<div style="margin-bottom: 0in;">
Mix together in a bowl:</div>
<br />
<div style="margin-bottom: 0in;">
2 tablespoons corn syrup</div>
¾ cup brown sugar, packed<br />
6 tablespoons melted butter<br />
chopped pecans, if you have them and
like them. <br />
<br />
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<br />
<div style="margin-bottom: 0in;">
Allow the sticky buns to rise until
doubled and bake in a 350 to 375 degree oven for about 30 minutes, or
until golden brown.</div>
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</div>
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</div>
<br />
<div style="margin-bottom: 0in;">
I wish you could smell my house right
now.</div>
<br />
<br />
<div style="margin-bottom: 0in;">
<br />
</div>
Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com0tag:blogger.com,1999:blog-4736773987532886229.post-81213640118129619882012-10-08T11:23:00.001-07:002012-10-08T11:23:46.352-07:00Chicken Tetrazzini, my way.My sister has a friend who gave her two beautiful heads of golden cauliflower the other day. My sister gave one to me. It was a gorgeous color and I wanted to use it when it was fresh. I had already defrosted two boneless, skinless chicken breasts, so it was time to hunt for a recipe.<br />
<br />
There are a number of sites that allow you to put in ingredients and will search recipes using them. Dole foods has one with a focus on healthy eating. <br />
<br />
<a href="http://www.dole.com/EatrightPantry/tabid/909/Default.aspx">http://www.dole.com/EatrightPantry/tabid/909/Default.aspx</a><br />
<br />
Another favorite of mine is foodtv.com. This is the website for the Food Network. You can type your ingredients in the search bar and it will find recipes using them. This is where I found the Chicken Tetrazzini recipe I used as an outline for my dinner.<br />
<br />
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Isn't the golden cauliflower pretty?</div>
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Rachael Ray created this recipe and it sounded really yummy. Here are the ingredients she listed. </div>
<br />
<li class="ingredient" itemprop="ingredients">Kosher salt</li>
<li class="ingredient" itemprop="ingredients">1 small head cauliflower</li>
<li class="ingredient" itemprop="ingredients">8 ounces extra-wide egg noodles</li>
<li class="ingredient" itemprop="ingredients">1 stick (8 tablespoons) butter</li>
<li class="ingredient" itemprop="ingredients">8 ounces assorted fresh mushrooms or white mushrooms, sliced</li>
<li class="ingredient" itemprop="ingredients">4 cloves garlic, finely chopped</li>
<li class="ingredient" itemprop="ingredients">1 large or 2 medium shallots, finely chopped</li>
<li class="ingredient" itemprop="ingredients">3 tablespoons all-purpose flour</li>
<li class="ingredient" itemprop="ingredients">1/2 cup dry sherry</li>
<li class="ingredient" itemprop="ingredients">2 cups chicken stock</li>
<li class="ingredient" itemprop="ingredients">1 cup heavy cream</li>
<li class="ingredient" itemprop="ingredients">Freshly ground pepper</li>
<li class="ingredient" itemprop="ingredients">Freshly grated nutmeg</li>
<li class="ingredient" itemprop="ingredients">3 to 4 cups shredded Poached Chicken Breasts, recipe follows</li>
<li class="ingredient" itemprop="ingredients">1 cup panko</li>
<li class="ingredient" itemprop="ingredients">1 cup grated Parmigiano-Reggiano</li>
<li class="ingredient" itemprop="ingredients">1/4 cup chopped fresh flat-leaf parsley</li>
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This recipe calls for making a wine cream sauce and baking everything together in a casserole sprinkled with buttered breadcrumbs and Parmigiano-Reggiano. The only problem was, I didn't have all of these ingredients. That's o.k. though. There are many things that can be substituted and still provide you with a very tasty dish. </div>
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My family doesn't like buttered breadcrumbs on their casseroles. O.K. Scratch that right off the list. I can't afford Parmigiano-Reggiano, but I have regular grated parm. I don't have fresh parsley, so I just leave it out. Parlsey looks very nice, but it isn't a strong flavor and likely won't be missed. </div>
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The major things I didn't have were sherry, heavy cream and shallots. </div>
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I never have sherry in the house, but I have a bottle of Marsala wine. We like to make chicken Marsala and usually have some on hand. For a wine cream sauce, you can safely substitute any white wine you like the taste of. If you don't drink, use more chicken stock. Leaving the wine out will change the flavor of the sauce quite a bit.</div>
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Shallots are similar to onions, with a slightly garlicy flavor. I used one onion and added an additional clove of garlic.</div>
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Heavy cream sure is tasty, but it is very high in calories and fat. Not to mention I never seem to use it all up before it goes bad. A terrific alternative to cream is evaporated milk. It is much lower in calories and fat (you can get evaporated skimmed milk too) and it is shelf stable. Aldi's had it for $.65 a can today. It is nice and thick and doesn't usually curdle. I use it in place of cream for most cooking. It makes lovely cream soups too. </div>
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I started out by cooking the cauliflower and poaching the chicken breasts. I added celery leaves, a couple baby carrots, some onion, salt, pepper and dried thyme into the water when I poached the chicken. The trick to tender chicken breasts is to not let the water boil. Bring it up to a simmer and let the chicken poach gently. If it boils hard the chicken will get tough.</div>
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You can cook the cauliflower and poach the chicken in advance. You can also use frozen cauliflower and any left-over chicken you have on hand. I also cooked my pasta while these items cooked. While everything was simmering, I chopped my mushrooms, onions and garlic.</div>
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I melted 4 tablespoons of butter and started cooking the mushrooms. When they softenend I added the onions and garlic.</div>
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While these cooked, I drained the cauliflower, the pasta, and cut up the chicken. Then I washed all those pans, so I didn't have a sink full after dinner. When the onions were getting see-through, I sprinkled the flour over it all. The flour and butter cooked together creates a roux. This will thicken your liquid.</div>
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I cooked them and stirred them together for a minute. </div>
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Then I added the chicken stock and brought it to a boil, while stirring. When it started to thicken, I added the 1 cup of evaporated milk. I let that come back up to a good boil. I seasoned it with salt and pepper, and a little nutmeg. </div>
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Then I mixed the cauliflower, chicken, pasta and sauce all togther, poured it into a casserole dish and sprinkled it with greated parm. </div>
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Into a 400 degree oven it went for about 30 minutes, and we had a lovely dinner!<br />
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Don't be afraid to adjust recipes to suit your panty and your taste buds. As you experiment, you will find things that work well and that you like. Think of recipes as an outline, not something carved in cement.<br />
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Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com2tag:blogger.com,1999:blog-4736773987532886229.post-68048907087327717872012-10-06T06:12:00.003-07:002012-10-06T07:24:01.016-07:00Homemade Bread In An Hour. Really.You honestly can make homemade bread, and have it hot out of the oven, in just about an hour. In order to do this you do need a couple of things. Either a mixer with a dough hook or a food processor with a dough blade, and a microwave oven. If you don't have a mixer or a food processor, add 15 minutes. If you don't have a microwave, add 1 1/2 to 2 hours. The microwave rising method is the big time saver here. <br />
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Here is what the dough hook for the mixer and dough blade for the food processor look like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09MQvLA1zOW_F6ohQ1sJ-pww3H_VPo53LF3jSm4DbWVd3pYei4_VjD09_D1BgEa86zwBr8nGCEtafovap9pdmcr2zAyEKuMUCaGyU8oVFygM8u1lyBYz_i8nOhMPYWuxA8oIHjKaJSpo/s1600/IMG_0310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi09MQvLA1zOW_F6ohQ1sJ-pww3H_VPo53LF3jSm4DbWVd3pYei4_VjD09_D1BgEa86zwBr8nGCEtafovap9pdmcr2zAyEKuMUCaGyU8oVFygM8u1lyBYz_i8nOhMPYWuxA8oIHjKaJSpo/s320/IMG_0310.JPG" width="320" /></a></div>
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I was lucky enough to get a Kitchen Aid Mixer as a wedding gift, 19 years ago. I inherited a Cuisinart Food Processor from my husband's step-mother. I see mixers with dough hooks and food processors with dough blades at Goodwill all the time. If you don't have one, you can knead the dough by hand. That takes about 10 to 15 minutes, depending on the dough recipe.</div>
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The other helpful thing to have is either a glass or a silicone bread pan. These can be put into the microwave for the second rise. I picked up a silicone one at Goodwill for $.99.</div>
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A basic white bread recipe will take about 1 hour, from start to finish. Some whole grain recipes will take longer to rise and bake, just because the dough is heavier. Those doughs can take an additional half hour, or so. </div>
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The bread I made here is a basic white bread recipe from the Fanny Farmer Cookbook.</div>
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2 Tablespoons shortening</div>
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1 1/2 teaspoons salt</div>
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2 Tablespoons sugar</div>
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1 cup hot milk</div>
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1 package (2 1/4 teaspoons) yeast</div>
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6 cups of white flour, you may not need that much.</div>
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My method obviously varies from the published recipe. I also cut back on the salt. The original recipe calls for 2 1/2 teaspoons. I don't like my bread to taste salty, so I cut out a teaspoon. I also use instant or quick yeast. I buy it in bulk and keep it in the freezer. Instant yeast doesn't need to be proofed in warm water. You just add it in with the flour and add 1/4 cup of warm water into the recipe when adding the milk. <br />
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This recipe produces a classic white bread, the sandwich type. Adding shortening to a recipe will soften the bread. If you want a crusty white bread, don't choose a recipe with shortening. <br />
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Fill a teakettle and put it on to boil. You will need 1 cup of boiling water to put in the microwave when the dough is rising.<br />
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Start by putting the shortening into a glass measuring cup and melting it in the microwave. I melt the shortening before adding the milk because I found this to be quicker. If you add the milk with the shortening, it takes longer for the shortening to melt. I heat the shortening on high for 1 1/2 minutes. I have an old microwave, so it may take less time in yours. Then I pour the milk into the same cup. It looks funny, but that is just the shortening.<br />
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Put the milk and shortening back into the microwave for 1 minute. While this heats, measure 3 cups of flour, the sugar, salt and yeast into the mixer or food processor. I'm going to give directions using the mixer, but I'll add food processor directions for mixing and kneading at the end.<br />
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Add the 1/4 cup warm water and the milk/shortening mixture into the mixer bowl, fitted with the dough hook. Put the mixer on to medium and let it begin mixing.<br />
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Let the mixer run until the flour is incorporated. It will still be very sticky.</div>
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Continue adding additional flour, 2 tablespoons at a time, until the dough isn't sticky. Let the flour mix in all the way before adding more. In this next picture you can see the dough is still sticking to the bottom of the bowl.</div>
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When you have added enough flour, the dough won't stick to the bottom of the bowl and it will begin to clean the sides of the bowl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGmOzLOm791NQ5OK6QyMnA5Zfgyfb8mhGDh-vTSdY7G_8FRDDDZMJFuuPLM-u000wdb9xEVK9NkR9PFt91CLSwfkUASFEQIYJUw3BbsfClsb5jHJdNUPU2VJjGxqbARE9L1bwStRpCGo/s1600/IMG_0317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGmOzLOm791NQ5OK6QyMnA5Zfgyfb8mhGDh-vTSdY7G_8FRDDDZMJFuuPLM-u000wdb9xEVK9NkR9PFt91CLSwfkUASFEQIYJUw3BbsfClsb5jHJdNUPU2VJjGxqbARE9L1bwStRpCGo/s320/IMG_0317.JPG" width="320" /></a></div>
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Let the dough continue to knead for a few more minutes. The total process of mixing and kneading takes about 10 minutes. When the dough is ready it won't stick to your fingers when you touch it and it should feel smooth and elastic. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86TdM9faf6wqkc_XMHZ4ZN4dn_0oQWFvfa3Mc9x3y4vgYnOVG45J8-DvU_2dH2KX9bqaCupAwvbDdjRJQkBkP1_M5AK3eWLI7r_7yve3H1YJ9cRTA7AxO5D-J-pOQY2alwypmGniP8DU/s1600/IMG_0319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj86TdM9faf6wqkc_XMHZ4ZN4dn_0oQWFvfa3Mc9x3y4vgYnOVG45J8-DvU_2dH2KX9bqaCupAwvbDdjRJQkBkP1_M5AK3eWLI7r_7yve3H1YJ9cRTA7AxO5D-J-pOQY2alwypmGniP8DU/s320/IMG_0319.JPG" width="320" /></a></div>
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Put the dough into a microwave safe bowl that has been sprayed with cooking spray. Flip it over once, so both side are coated with oil</div>
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Cover the bowl with plastic wrap and put it into the microwave with 1 cup of boiling water. Make sure the water is in a microwave safe cup as well.</div>
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Next comes the microwave rising method. It is essential you follow these directions exactly, and that you set the power to 10% or warm. Anything higher than 10%/warm and you will cook the dough.</div>
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Set your microwave to cook for 3 minutes on 10% or warm. My microwave is older and only has a warm button. I can't adjust the percentage. Please check your manual if you don't know how to adjust the settings on your microwave</div>
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After the 3 minutes are up, leave the door closed and allow the dough to rest for 3 minutes. I set the kitchen timer on the microwave. After the 3 minutes of rest are up, set it to heat for 3 minutes on 10% or warm again. </div>
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Leave the door closed and let the dough rest for 6 minutes. That is it. Check the dough by poking it with your finger. If the indentation stays and it looks bigger, it is done. Once in a while I will get a dough that doesn't seem to have risen enough. Usually it is a whole grain dough that does this. I will just set it for 3 minutes on 10% or warm again, and let it sit another 6 minutes. This has always worked for me. </div>
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Set your oven to preheat to 375 degrees.</div>
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At this point you form your dough into whatever shape you want. I have found my loaves rise more if I pat the dough into a rectangle and roll it up from short end to short end before putting it into a bread pan. I don't know why this works, but it does. You can also just form it into a log and drop it into a bread pan. Then simply repeat the microwave rise method. Remember to cover the dough with plastic again. After the second rise, the dough should look like this.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXXvLNupQcLDGMqqtQ_11YRmpn9xvlDScpozQ2sQcsAlFDvq5mUKpnLqMAysL0qcTiyn-lWwyIwA3KDYw6xPrbTF4GUGFJV3Glz85CXNHI8Mrz5qdwOY1_HmXAHjAZfAPy6t4CciBCmc/s1600/IMG_0323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZXXvLNupQcLDGMqqtQ_11YRmpn9xvlDScpozQ2sQcsAlFDvq5mUKpnLqMAysL0qcTiyn-lWwyIwA3KDYw6xPrbTF4GUGFJV3Glz85CXNHI8Mrz5qdwOY1_HmXAHjAZfAPy6t4CciBCmc/s320/IMG_0323.JPG" width="240" /></a></div>
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You can see the dough is above the top of the bread pan. I like to put the silicone bread pan on a cookie sheet. It is just easier to get it out of a hot oven like that. Put the bread into the oven and let it bake for 20 to 30 minutes, until golden brown. If you have a convection oven, it will cook a bit faster.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDq24Qkays7B1hoGZa47JayEcGyVAqiBQoO1BIhDcph5-OOqyMML9DeYBpnbjEml9cq3MEZ4HkIGeiEXhn5wcQNsLuegHzFRlLApX4r-NqhpgyRsaPKxLuKCDXXTzw2VHCTnZTuZRrRcE/s1600/IMG_0324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDq24Qkays7B1hoGZa47JayEcGyVAqiBQoO1BIhDcph5-OOqyMML9DeYBpnbjEml9cq3MEZ4HkIGeiEXhn5wcQNsLuegHzFRlLApX4r-NqhpgyRsaPKxLuKCDXXTzw2VHCTnZTuZRrRcE/s320/IMG_0324.JPG" width="320" /></a></div>
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If you want a nice, soft crust rub the top of the bread with butter while it is hot. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOJGba4MVxfhpmg31yamEHDrpJBBS2sNusbyhe5qc4x4tyZlbnA__Vc_lqm1ZynWYLtTfKSAyc7cc14F9V1Z0fPBiPzA3m2EGmqd1syfR8jQt6r4cBgv7OUpvsD_QMLHZXcqwd4JC0DI/s1600/IMG_0326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQOJGba4MVxfhpmg31yamEHDrpJBBS2sNusbyhe5qc4x4tyZlbnA__Vc_lqm1ZynWYLtTfKSAyc7cc14F9V1Z0fPBiPzA3m2EGmqd1syfR8jQt6r4cBgv7OUpvsD_QMLHZXcqwd4JC0DI/s320/IMG_0326.JPG" width="320" /></a></div>
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Fresh, homemade, hot bread in just about 1 hour. How can you beat that? Sorry that last picture is a little fuzzy. I was excited and hungry!</div>
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If you don't have a mixer or a food processor, you can mix and knead the bread by hand. It will take about 15 minutes to knead it on a floured counter. Add flour a little at a time, until it is smooth and elastic and not sticky. </div>
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Here are the directions for mixing and kneading in a food processor:</div>
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You want to use cold liquid ingredients instead of warm. This is because of the heat from the processing blade. Put the dough blade into the machine. Add the dry ingredients (3 cups of flour) and pulse to mix. Add the shortening and pulse to cut it into the flour. Add the wet ingredients and mix until the dough comes together. Allow the dough to rest for 15 minutes. After 15 minutes, add 2 Tablespoons of flour and pulse to incorporate. Add more flour and pulse until the dough pulls away from the sides of the bowl and is smooth.</div>
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This method takes a few more minutes than the mixer and the dough hook, but it is still quick and easy.</div>
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The first few times you make bread this way, it will probably take you a little longer than an hour. As you get familiar with the process, you will speed up. If you love hot, fresh bread this is the way to go. Of course, if you want to make rolls you can form them after the first rise and let them rise on a cookie sheet or a larger pan for 45 minutes to an hour, the traditional way. My microwave isn't large enough for a large pan or cookie sheet to fit in it. Either way, you can have homemade bread just about any time you want it by using the microwave for rising the dough.</div>
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Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com2tag:blogger.com,1999:blog-4736773987532886229.post-67957553696381494342012-10-04T04:52:00.000-07:002012-10-04T04:52:38.934-07:00Make It YourselfMoney is tight for many people these days. Even if you have a job and feel reasonably secure, it doesn't hurt to cut corners where you can. There are so many things you can make for yourself, and sometimes it is much healthier to do so.<br />
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One thing that always struck me as odd is when people throw away bread crusts and then turn around and buy bread crumbs. A basic container of bread crumbs costs $1.79 at my store. Granted, that isn't a lot of money, but why spend it when you are already throwing away the ingredients to make it?<br />
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I keep a bowl on top of my toaster oven. Everyone takes out the crusts and drops them in this bowl. The heat from the toaster oven dries them out nicely. Any slightly stale bread goes in there too. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6yDT1xGECeEVOnWKNL25DrY8t4lV7xCVBQ46pluVRH8RJ-XGJJ11L1bP37kBws21c3RL3gkYbXs52NxkaUTD2DsOyMvnOIu-wU1cF0nNBAwflPoollfadBWcLlgeFx74CoZtM9MXmPk/s1600/IMG_0301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN6yDT1xGECeEVOnWKNL25DrY8t4lV7xCVBQ46pluVRH8RJ-XGJJ11L1bP37kBws21c3RL3gkYbXs52NxkaUTD2DsOyMvnOIu-wU1cF0nNBAwflPoollfadBWcLlgeFx74CoZtM9MXmPk/s320/IMG_0301.JPG" width="320" /></a></div>
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I break the crusts into smaller pieces and drop them into my food processor, using the basic metal blade. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFSYdG-kofqcipx0Hu_f4A56loXxmEllOwYjaaUn8nCHGJuGW9NQoBlAAfHS0DFq-bx6fmWav8R4rVQdB4hQOE8jv7pLBPMFXxQDAddHqjT8KTxt-foauk2mX28m2q__OEQHlzYtNldg/s1600/IMG_0302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFSYdG-kofqcipx0Hu_f4A56loXxmEllOwYjaaUn8nCHGJuGW9NQoBlAAfHS0DFq-bx6fmWav8R4rVQdB4hQOE8jv7pLBPMFXxQDAddHqjT8KTxt-foauk2mX28m2q__OEQHlzYtNldg/s320/IMG_0302.JPG" width="320" /></a></div>
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I pulse the blade a few times and then just let it run for a minute or so, until the crumbs are fairly fine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjIQNw8a3ZQiqkbmKf7U5bHmssmOvU7cFOwx_J4XQ3DQ1tnnqT8Jf5ajerBrxQKEFEQdJIduEL3vBk1dFivGpzztz_nV3T2_Uy9goAIPDpH46Di7b_jFfWuQVGiRtZjeS_wVA5mC7_5Mk/s1600/IMG_0303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjIQNw8a3ZQiqkbmKf7U5bHmssmOvU7cFOwx_J4XQ3DQ1tnnqT8Jf5ajerBrxQKEFEQdJIduEL3vBk1dFivGpzztz_nV3T2_Uy9goAIPDpH46Di7b_jFfWuQVGiRtZjeS_wVA5mC7_5Mk/s320/IMG_0303.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzpjrz2nwDvo3utLMRpmGfYsKYPekLhWRm7Gz7x9AosuDjgllEnYd1g3ApQvBfPj_WEwvLX5GFfI1WC6A8h1WCIJ-bjIlo61_aeXC5JHkrgDCRldbSv2aFJ4lGycF3bavVKn1-euaT3g/s1600/IMG_0304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwzpjrz2nwDvo3utLMRpmGfYsKYPekLhWRm7Gz7x9AosuDjgllEnYd1g3ApQvBfPj_WEwvLX5GFfI1WC6A8h1WCIJ-bjIlo61_aeXC5JHkrgDCRldbSv2aFJ4lGycF3bavVKn1-euaT3g/s320/IMG_0304.JPG" width="320" /></a></div>
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If there are any large lumps, I will pulse it a few more times to break them up. Sometimes I get a stubborn lump and I will just remove that and throw it away.</div>
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When I am happy with the consistency, I put them into a plastic container and put the bowl back on top of the toaster oven.<br />
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I keep a second container of Italian Seasoned Bread Crumbs. To make those I add a teaspoon each of salt, pepper, Italian Seasoning, and granulated garlic. Then I rinse out the food processor and I'm all set. The whole process takes about 5 minutes. <br />
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Another thing I like to make for myself is Taco Seasoning. I have all of the ingredients in my cupboard already, so I can't see buying it too. Here is what I mix together:<br />
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<span style="font-family: Helvetica; font-size: medium;"><span style="font-family: Helvetica; font-size: medium;"><div align="LEFT">
<span style="font-family: inherit; font-size: small;">1 Tablespoon Flour</span></div>
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1 teaspoon Chili powder</span><br />
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1 teaspoon Paprika</span><br />
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3/4 teaspoon Salt</span><br />
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1 teaspoon Minced onion</span><br />
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1 teaspoon Cumin</span><br />
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1/4 teaspoon Cayenne pepper</span><br />
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1/2 teaspoon Garlic powder</span><br />
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1/2 teaspoon Ground oregano</span><br />
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<span style="font-family: Times New Roman; font-size: small;">Just brown the ground beef and add the seasoning. Stir in 3/4 cup of water and allow to simmer until it thickens. You can make up larger amounts and keep this in a container as well. This mixture has far less salt than the packets you buy. </span><br />
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<span style="font-family: Times New Roman; font-size: small;">If you spend some time poking around on the internet, you can find recipes for most of the packets and mixes you buy. You probably have everything on hand already and you will save a bunch of money. </span><br />
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<span style="font-family: Times New Roman;"></span> </span></span>Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com4tag:blogger.com,1999:blog-4736773987532886229.post-46866558216087526582012-10-03T14:11:00.002-07:002012-10-03T14:11:58.583-07:00Cooking With Beans<div>
I love beans. They are probably one of the healthiest foods that are abundantly available to us. They are also very inexpensive and easy to prepare. They come in all sizes and colors. Each type of bean has a slightly different flavor and texture. I like different ones for different dishes, but I will happily toss just about any of them into soups and salads to add extra protein and fiber to a meal. They are also very filling. Did you know when you combine beans with rice they create a perfect protein? </div>
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Here are some of the beans I try to keep on hand. I often have many others as well.</div>
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I think the most common way people eat beans are in baked beans. Baked beans are wonderful and if you like them you will probably like many other bean dishes. Did you know that the slow cooker was designed originally in order to cook baked beans? Baked beans and brown bread are a New England classic and grace our table often. I talked about making Brown Bread in the Crock Pot the other day. Now it's time to talk about the beans.</div>
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<br />Canned beans are very nice to have on hand for quick meals, but they are more expensive and have a higher salt content than dried beans cooked at home. Much of the sodium will be washed away if you simply drain and rinse the canned beans before using them. I will be honest, I would be less inclined to use dried beans so often if I didn’t have my pressure cooker. I can cook dried beans up in a snap. Otherwise it does take some planning ahead to have them simmering on the stove for a couple of hours on a day off. That works just fine too and the beans freeze beautifully. Maybe reading about how easy it is to use will convince you to give a pressure cooker a try. New, modern pressure cookers are very safe and can’t explode like your grandmother’s might have. Keep in mind that a can of beans can cost between $.79 to $2.00 a can. A one pound bag of beans is usually between $1.00 and $2.00. The bag of beans will make the equivalent of 4 to 5 cans of beans. <br /><br />Most of the time recipes for dried beans tell you to soak them overnight, which is fine if you are going to be home the next day. I usually put my beans to soak in the morning and cook them in the evening. If I am doing a slow cooker recipe I will cook the beans in advance and have them ready and in the refrigerator. If I am making Boston Baked Beans I don’t fully cook the beans prior to putting them into the slow cooker. Once the beans have soaked here are the cooking times for my pressure cooker (at full pressure):<br /><br />Adzuki beans 6 to 8 minutes<br />Black beans 8 to 10 minutes<br />Black-eyed peas – no need to presoak, just cook<br />Calypso beans 4 to 6 minutes<br />Cranberry beans 9 to 12 minutes<br />Fava beans 12 to 18 minutes<br />Garbanzo beans (Chick peas) 10 to 12 minutes<br />Great Northern beans 8 to 11 minutes<br />Kidney beans 9 to 12 minutes<br />Lentils…no need to presoak, just cook<br />Lima beans 4 to 7 minutes<br />Navy beans 5 to 8 minutes<br />Split Peas 10 to 12 minutes<br />Pinto beans 5 to 7 minutes<br />Red beans 4 to 6 minutes<br />Soybeans 10 to 12 minutes<br /><br />To prepare dried beans rinse them and look for stones or bad looking beans. Put them into a large clean pot and cover with water to a depth of at least 2 inches of water above the beans. Cover and let sit overnight or all day while you are at work. When you are ready to cook the beans, drain the water. Put the beans into the pressure cooker and add 3 cups of water for every 8 oz. of beans. DO NOT ADD SALT AT THIS TIME! Adding salt, or an acid like lemon juice, before the beans cook will toughen the shell and they will not cook fully. Add an onion cut into chunks, a crushed glove of garlic, some black pepper, and 1 teaspoon crushed thyme. Seal the cooker and bring up to full pressure. Begin timing the beans when you reach full pressure.<br /><br />If you do not have a pressure cooker add 2 or 3 cups of additional water with the other ingredients, cover and simmer for 2 hours. Check the beans to see if they are soft. Cook additional time, if needed. I like to prepare beans this way in the winter when I am home. When the beans are cooked, drain them and use them in your recipe (unless you are making bean soup, then just proceed to make the soup according to the recipe) or cool and freeze them in containers of 1 or 2 cups for recipes. The cooking liquid left after making beans is full of vitamins and flavor. I often freeze it to add to soups and stews later. <br /><br />Here is a wonderful Boston Baked Bean recipe from The Best Slow Cooker Cookbook Ever by Natalie Haughton:<br /><br />For 8 to 10 servings<br /><br />1 (16 oz ) package of Great Northern or Navy beans, cooked partially as mentioned above.<br />2 cups very hot water<br />1/3 cup dark rum (I never have this)<br />½ cup molasses<br />½ cup packed brown sugar<br />2 teaspoons dry mustard<br />1 medium onion, chopped<br />¼ teaspoon black pepper<br />¼ pound salt pork, rind removed, pork chopped (I always use bacon)<br />Salt to taste<br /><br />Add beans to slow cooker. Add remaining ingredients, except salt. Mix, cover and cook for 5 to 6 hours, or until the beans are tender. Salt to taste and serve. </div>
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I shared by Brown Bread recipe already, but here is another way to enjoy the same flavor without taking as much time. You will not get the same dense consistency with the muffins as you get with the steamed bread.<br /><br />Brown Bread Muffin recipe from William-Sonoma Muffins& Quick Breads:<br /><br />½ cup rye flour (I often just use regular flour)<br />½ cup yellow cornmeal<br />½ cup whole wheat flour<br />1 ½ teaspoons baking soda<br />¾ teaspoon salt<br />1 cup buttermilk (or yogurt and milk combination)<br />½ cup firmly packed dark brown sugar<br />1/3 cup vegetable oil<br />1/3 cup molasses<br />1 egg<br />1 cup raisins<br /><br />Preheat oven to 400 degrees. Butter standard muffin cups.<br /><br />In a medium bowl stir and toss together the rye flour, cornmeal, whole wheat flour baking soda and salt. Set aside. In a small bowl whisk together the buttermilk, sugar, oil molasses and egg until smooth. Add the dry ingredients and stir until just blended. Do not over stir. Stir in raisins.<br /><br />Spoon into muffin cups, filling them about 2/3 of the way full. Bake until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. Cool in the tins for a minute, then remove.<br /><br />The bread and the muffins can be made in advance and served in a day or two, or frozen for up to a month. Often dishes made with beans actually improve in flavor if they are refrigerated overnight and then reheated. This is the kind of a meal that can be sitting in the crock pot and everyone can help themselves to whenever they are home and have time to eat. Just remind them to put the top back on the crock pot so the food is warm for the next hungry family member who comes home.<br /><br />Another absolute favorite of mine is Black Beans and Rice. There are tons of recipes out there. This is one I have modified to suit our tastes. It is prepared in a pressure cooker, but can be done in a slow cooker or on a stove. You will need more liquid if cooking it on a stove, and obviously you will need more time. However, this dish freezes and reheats beautifully.<br /><br />2 tablespoons vegetable oil<br />1 package andouille sausage, casings removed and browned<br />1 large onion, chopped<br />1 medium red bell pepper, seeded and chopped (frozen ones are fine)<br />2 chopped tomatoes (if using canned, add them after the beans are cooked)<br />2 crushed garlic cloves (1 teaspoon granulated will work)<br />½ teaspoon dried oregano<br />3 cups chicken stock, broth, or soup base<br />1 pound dried black beans, soaked and drained<br />Salt to taste to be added after beans are cooked.<br /><br />In the bottom of the pressure cooker heat the vegetable oil. Add the onions, garlic and peppers and cook until soft. Add the browned sausage and the oregano. Stir until you can smell the oregano (about 1 minute). Add the stock and beans and tomatoes, if fresh. <br /><br />Lock lid in place. As pan comes to full pressure put on a pan of rice to cook. When the pressure cooker is up to high pressure, cook for 7 minutes. Remove from heat and quick release the pressure. Return the pan to the heat and check to see if the beans are tender. You can repressurize if you need to or let them simmer until they are done. Add the canned tomatoes, if using, and salt to taste. Mash some of the beans to thicken the sauce. <br /><br />Serve in a bowl with a generous helping of rice. <br /><br />This is the kind of dish I will make when I have put the beans to soak in the morning. You could soak the beans over night and let them boil while you get ready for work. Put this into the crock pot just before you leave. You can dice your onions and peppers, and brown your sausage the night before. Keep the sausage in the refrigerator over night. Put it together, keeping in mind the salt issue, and let it cook all day. Try to avoid using bouillon when cooking beans because it has so much salt in it. You can make this same dish using dried kidney beans. Then you have red beans and rice. Use whatever kind of sausage your family likes. Hot Italian sausage is wonderful in this dish. You can also throw this dish together very quickly with canned beans. <br /><br />Hummus is another favorite dish of mine. It is a cold bean paste made with chick peas, sesame paste (Tahini), garlic, lemon juice and olive oil. I could live off Hummus and pita bread. <br /><br />Chili is an American favorite that is made with beans. Everyone has their favorite recipe and it can be made just as easily with inexpensive dried beans.<br /><br />If you haven't ever cooked with beans much, give them a try. The extra fiber and vitamins are a plus to just about any diet. </div>
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Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com4tag:blogger.com,1999:blog-4736773987532886229.post-91760664217054762592012-10-02T11:04:00.001-07:002012-12-01T15:01:35.393-08:00If you only ever try one thing I make, try this.I'm serious. This has to be the dish. You must make it.<br />
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I said the other day, sometimes things you don't like will taste good in a dish. This is a perfect example. I hate beer, but I tried an Irish stout beef stew at a local Irish festival and it was really good. The whole family liked it, a lot.<br />
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We have friends that visited last summer. My husband bought a six-pack of beer for them. They drank two. They came back this summer, and they drank two. We had two left. Yep, over a year old. Since I had lots of left-over pot roast, I decided to make a beer & beef pot pie. I could have made this into a stew and served it over noodles, mashed potatoes, or rice. I could have topped it with Bisquick biscuits or with pie crust. I had some puff pastry in the freezer from when I made a batch a couple of months ago. Yes, I did make puff pastry. I wanted to see if I could and, thanks again to Jacques Pepin, I could and I did. If you want to try it, watch this video. He makes it really easy. <a href="http://blogs.kqed.org/essentialpepin/2011/09/10/episode-115-all-puffed-up/">http://blogs.kqed.org/essentialpepin/2011/09/10/episode-115-all-puffed-up/</a>#<br />
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This is what it looked like after defrosting in the refrigerator overnight.<br />
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I rolled it out until it was a little bigger than my pan and I covered it with plastic until I was ready to put the pot pie in the oven.<br />
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Now onto my pot pie...</div>
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I used the left-over pot roast, cut into cubes. If I didn't have that, I would have used stew beef. If you have raw 1 to 1 1/2 lbs. of beef you put 1 cup of flour into a Ziploc baggie and season it with salt & pepper. Add the beef chunks and shake them to coat. Make sure you close the bag. Believe me, if you don't it takes a lot longer to cook dinner. Sweeping up flour can take quite a while. Then take the beef out, shake off the extra flour back into the bag, and cook the beef until brown in a large pan heated with 2 tablespoons of oil. When the beef is brown, add the veggies and stock and don't worry about the thickening step I show here. Yours will thicken because of the flour on the beef.</div>
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Ingredients and directions when using left-over meat.</div>
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Cubed, left-over beef or lamb from a roast. I had about 3 cups of meat. <br />
1 onion, cubed<br />
3 ribs of celery, diced<br />
1/2 bag of baby carrots, or 2 carrots, diced<br />
1 package baby mushrooms, I used cremini (baby portabellas)<br />
2 large cloves of garlic, minced (about 2 spoons of crushed from a jar)<br />
2 tablespoons tomato paste<br />
1 can of beef broth (Aldi's had it for $.49)<br />
1 bottle of beer<br />
1 teaspoon thyme<br />
2 tablespoons Worcestershire sauce <br />
1/4 cup of flour <br />
salt & pepper to taste<br />
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I didn't add potatoes, but that would have been tasty as well. My grandfather would have liked turnips. Whatever your family prefers is fine.<br />
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Add the veggies, beer and beef broth to a large pan and bring it to a boil.<br />
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I let it boil for several minutes to boil off the alcohol. Then I added the Worcestershire sauce, tomato paste, thyme and salt & pepper. Cover the pan and let it simmer for about 15 minutes. This allows the veggies to cook. Preheat your oven to 400 degrees, Fahrenheit. <br />
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While the veggies simmer, mix the flour into about 1/2 cup of water. I have a handy shaker I bought from Tupperware, but you can just put both into a drinking glass and cover the top with foil. Hold the foil firmly and shake vigorously, until blended. <br />
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Then pour the mixture slowly into the pot, while stirring. If you are worried about lumps, you can pour it through a strainer. My daughter helped with this picture. I'm not that talented.<br />
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Allow the mixture to cook for a couple of minutes, stirring the whole time. Test the taste and adjust the seasoning. Pour the whole thing into a baking pan and cover it with the puff pastry. You can always blop drop biscuits on there, or even the refrigerator ones from a can. If you have a round pan, try pie crust. If using puff pastry, which you can buy frozen, brush it with an egg wash. Just mix a beaten egg with a little water and use a pastry brush or your fingertips to gently apply. Cut a couple of vents in the top for steam to escape.<br />
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Bake for 20 to 30 minutes, or until golden brown. I usually put a cookie sheet under pot pies, because they tend to cook over. Serve and enjoy!!<br />
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Then, because my daughter asked so nicely, I made cream puffs. They are very easy, and I promise to do them again soon. I'll show you how easy they are. I just filled them with chocolate pudding tonight.</div>
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You've got a little drool there. No, over a bit. Yep, that's it.</div>
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<br />Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com6tag:blogger.com,1999:blog-4736773987532886229.post-20081484462754573162012-10-02T06:33:00.000-07:002012-10-02T06:33:06.208-07:00Name ChangeI decided to change the name of my blog. I hope you can follow this link and find me. This is really just a test.Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com0tag:blogger.com,1999:blog-4736773987532886229.post-13618657759525444502012-09-30T12:09:00.000-07:002012-09-30T12:09:35.247-07:00Picky, picky...picadillo!I love picadillo. My family, not so much. Too bad for them, because I'm going to make things I love every now and again. That's the advantage of being the cook. They actually ate it last night without complaint. Maybe we are making progress. <br />
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Picadillo is a classic Cuban dish. It is thought to be the forerunner of American Sloppy Joe's. I don't know about that for sure, but I like it lots more than I like Sloppy Joe's. It seems I like a lot of Cuban foods. Black beans & rice, Cuban sandwiches, picadillo...hmmm. Maybe I was Cuban in a past life??<br />
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There are a million and one variations of Picadillo (peek a dee yo). It seems like every one claims it is the 'authentic' version. I think you should make it the way you like it and just enjoy it. It is a ground beef dish that can be served over rice or used as a filling in tacos, etc. It is often paired with black beans and plantains. I just go with the rice. The thing that makes it unusual is that it has green olives and raisins in it. Some recipes use capers in place of the olives. I just love the salty/sweet combination. Here is a pic of my basic ingredients. I forgot to put the crushed red pepper flakes in the picture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtfv3MW3cKkoRtZFhzYPYrenkI2zbmBm3aAAp-luAYxa0xDIKYphlMK_2ubk8O978DsDAU2Ziky_g2Irekx_ztnXNjpxqgB97n_-oBLDnW_i9_r4SaE8nZ2NaSPAbzIZlmn9aa4G459o/s1600/IMG_0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQtfv3MW3cKkoRtZFhzYPYrenkI2zbmBm3aAAp-luAYxa0xDIKYphlMK_2ubk8O978DsDAU2Ziky_g2Irekx_ztnXNjpxqgB97n_-oBLDnW_i9_r4SaE8nZ2NaSPAbzIZlmn9aa4G459o/s320/IMG_0269.JPG" width="320" /></a></div>
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One medium onion, chopped</div>
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One bell pepper, chopped - I used frozen strips from my freezer that I chopped up</div>
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2 cloves of garlic, minced</div>
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1 to 1 1/2 lbs. ground beef</div>
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1/3 cup green olives, chopped</div>
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1/4 cup raisins</div>
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1 or 2 (depends on how much meat) 8 oz. cans tomato sauce or 1 can diced tomatoes (I prefer the sauce)</div>
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2 tablespoons vegetable oil</div>
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1 teaspoon ground cumin</div>
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1 teaspoon oregano</div>
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1/2 teaspoon cinnamon</div>
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dash ground cloves</div>
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crushed red pepper flakes to taste</div>
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salt and pepper to taste</div>
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Hot cooked rice for serving</div>
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Hot sauce to taste at the table</div>
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Start by heating the oil and cooking the onions, garlic and peppers until they soften.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvFpmc2gcn-wMBlHpHQVm8nbRB4KWRUD6f0QfOCf9RLmtVR_gsIXeCViT8K3uUIRpkn9dVMoL5LZKefcDhFcZK-NBRoVxi54Hml3leIt2g3wGGH6FvT08ebAiQvdIWym9pa6XpSF8Rc0/s1600/IMG_0271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipvFpmc2gcn-wMBlHpHQVm8nbRB4KWRUD6f0QfOCf9RLmtVR_gsIXeCViT8K3uUIRpkn9dVMoL5LZKefcDhFcZK-NBRoVxi54Hml3leIt2g3wGGH6FvT08ebAiQvdIWym9pa6XpSF8Rc0/s320/IMG_0271.JPG" width="320" /></a></div>
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Add the ground beef and cook until brown.</div>
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When it is browned, drain the fat and add the chopped olives, tomatoes or tomato sauce and spices.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgusADbO_uhvsV7TS8cQdTAX_i0_rR5Bm3OZR5uqKI0wnNOMYVuuJHYnazlnkDTEbGCIi5o_7KuTod83N9CIUNRTAGdEjq56mEC5VXsQPMXvqY3hyphenhyphenwB8vD08Ek8jfwHw9GOWznjy4dGBHM/s1600/IMG_0275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgusADbO_uhvsV7TS8cQdTAX_i0_rR5Bm3OZR5uqKI0wnNOMYVuuJHYnazlnkDTEbGCIi5o_7KuTod83N9CIUNRTAGdEjq56mEC5VXsQPMXvqY3hyphenhyphenwB8vD08Ek8jfwHw9GOWznjy4dGBHM/s320/IMG_0275.JPG" width="320" /></a></div>
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Simmer for several minutes and then stir in the raisins. Check the seasonings and adjust the salt and pepper and red pepper flakes to your taste. As you can see, I used diced tomatoes this time. I didn't have any cans of tomato sauce in the pantry. I just like the flavor better when I use the sauce and my daughter doesn't pick tomato chunks out when I use the sauce.<br />
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When it suits your taste, serve over rice and enjoy! Don't forget to add some hot sauce at the table, if you like it spicier. Of course, you can adjust everything to suit your tastes. Look up recipe for Picadillo and see what other people do. Adjust it to flavors your family may like. Have some fun!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMfU00rzVyVeAeBzZZmMg-JNS0whHD11IyO8icSFoBAVvwJema3i-evyXe1yhpZns8fQQOlK2LdLjAYpDYiwfvYM9sQIJFU9MTKADeenzImP_KKCbj_itHJ-Am3z7KnamateZ2tyXnwM/s1600/IMG_0277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMfU00rzVyVeAeBzZZmMg-JNS0whHD11IyO8icSFoBAVvwJema3i-evyXe1yhpZns8fQQOlK2LdLjAYpDYiwfvYM9sQIJFU9MTKADeenzImP_KKCbj_itHJ-Am3z7KnamateZ2tyXnwM/s320/IMG_0277.JPG" width="320" /></a></div>
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Do you make your own rice, or do you use instant stuff? It really is very easy to make perfect rice with just a sauce pan. Add in the amount of rice you want and pour in twice as much liquid. Use a pan large enough that it won't boil over as it cooks. I used 2 cups of rice and 4 cups of water. This yields 4 cups of rice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCwOVvFHla3D4czZz0iRJlCw6cSq9WUY1MG67cdocq12H-56vEHV6WF6GIyqCcz6zm1Ox96jqpb1pj-cPYKooX_WV4V6XoOrPbc1A10MPLWfzqb6kvGk3F64gcIkg4CfW4dMnHlR52vY/s1600/IMG_0270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigCwOVvFHla3D4czZz0iRJlCw6cSq9WUY1MG67cdocq12H-56vEHV6WF6GIyqCcz6zm1Ox96jqpb1pj-cPYKooX_WV4V6XoOrPbc1A10MPLWfzqb6kvGk3F64gcIkg4CfW4dMnHlR52vY/s320/IMG_0270.JPG" width="320" /></a></div>
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Add 1/2 teaspoon of salt to the water and turn it on to high heat. Allow it to come to a full boil and then set a timer for 3 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiioL6FyKByBAwS5kIab-ll6zOGY89kimID5YqKKoVWq8WdmogMe5XZuPImDcuIxDppH9ImHwIfnamCSYQLFOu_E-TPUTzbUluywQ6aRm3Ro1aoWH2zqC2LOhbOchuBWe3Z7yPeqSsU87g/s1600/IMG_0259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiioL6FyKByBAwS5kIab-ll6zOGY89kimID5YqKKoVWq8WdmogMe5XZuPImDcuIxDppH9ImHwIfnamCSYQLFOu_E-TPUTzbUluywQ6aRm3Ro1aoWH2zqC2LOhbOchuBWe3Z7yPeqSsU87g/s320/IMG_0259.JPG" width="320" /></a></div>
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After 3 minutes are up, cover the pan, reduce the heat to low, and let it simmer for 15 minutes. That's all. Perfect rice every time. My old electric stove burners heat up and cool down slowly. When I set the timer to 3 minutes, I turn another burner on to low and move the pan to that burner when the 3 minutes are up. That way it doesn't boil over on me once I cover the pan. If you have a gas stove, you won't have any problem with the temperature cooling down quickly enough.</div>
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Once in a while shake things up and try something new. You might love it, you might not. I scan through recipes and try to pick things that have ingredients we like. I don't care for dill at all, so that is a clue to not try THAT recipe. Of course, sometimes I go out on a limb. Sometimes dishes with ingredients I don't like turn out to be really tasty. </div>
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Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com0tag:blogger.com,1999:blog-4736773987532886229.post-65044077709070229212012-09-29T08:37:00.004-07:002012-09-29T08:37:36.300-07:00What a deal!I work in a grocery store. No, not a grocery store. I work in THE grocery store. Wegmans. They were voted the #1 grocery store chain in the country. I love them.<br />
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When I was at work the other day I spotted a discount sticker on some beef. I went over to look and found a beef round roast marked down to $2.19/lb. Guess what we had for dinner??? If you are concerned about buying discounted meats, don't be. The only thing is you need to either cook it or freeze it the day you buy it. If you freeze it, just make sure you cook it as soon as you defrost it. I have been buying and using discounted meats for as long as I can remember. We have never gotten a bad piece of meat, nor have we ever gotten sick. <br />
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A number of years ago my husband was watching PBS while the kids were napping. He saw Jacques Pepin making a pot roast on the show Julia and Jacques Cooking at Home. When the kids woke up he drove to the store and bought the book. He couldn't wait for me to make the roast and it was well worth the money he spent on the book. The recipe called for white wine, instead of the typical red. This recipe feeds 10, but can be modified for a smaller roast.<br />
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Jacques's Pot Roast<br />
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One 5 lb. piece beef bottom round, trimmed of fat.<br />
1 1/2 tsp. kosher salt<br />
1 tsp. freshly ground pepper<br />
2 to 3 tablespoons oil<br />
2 cups chopped onion, 1 inch square<br />
1 large tomato cored & chopped (I've used a drained can of diced tomatoes)<br />
2 bay leaves<br />
1 tsp dried thyme<br />
1 1/2 cups white wine (choose one you like to drink)<br />
1/2 cup water<br />
potatoes, pearl onions, turnips, carrots, and other veggies you like in pot roast. Jacques likes turnips, onions, carrots and peas. <br />
parsley to garnish (I almost never do this, but it is nice if you have parsley)<br />
<br />
Preheat the oven to 300. Season the roast with salt and pepper. Brown the roast on all sides (I don't always do this). Put in a covered casserole and arrange onion, tomato pieces, bay leaves, and thyme around it. <br />
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Pour the wine and water over it, cover and cook for 3 to 4 hours. After that time, take the pan out of the oven. Ladel as much of the cooking liquid into a pan as you can, add the potatoes and other veggies (not peas if you like them. Add those at the end.) Cook for another 1 to 1 1/2 hours, adding in enough of the saved liquid as will fit. Add peas during the last 5 minutes of cooking. </div>
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Any additional liquid I have I will boil and reduce to pour over the sliced meats.</div>
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This is what the roast looks like when it is done cooking, without peas because I don't like them.</div>
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Remove your veggies and keep them warm in the oven. Let the roast rest for 10 minutes or so before slicing. You can thicken the cooking liquid if you want a gravy, or just use the reduced liquid for pouring over the slices of roast. I like to serve the meat with horseradish or dijon mustard.</div>
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I actually prefer to make this dish in the crock pot. I believe the extra long, slow cooking is what this dish really need for perfect flavor. I just didn't have time to do that yesterday.</div>
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Give the white wine and thyme a try. It really is wonderful!</div>
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Does that dinner look like a bargain basement dinner? No, it does not!</div>
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Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com1tag:blogger.com,1999:blog-4736773987532886229.post-15989996448363389512012-09-27T09:03:00.001-07:002013-11-05T05:32:20.025-08:00These are a few of my favorite things...<br />
<div style="margin-bottom: 0in;">
I love music. I'll probably make a
number of references to music over time. I can't help myself.</div>
<br />
<div style="margin-bottom: 0in;">
This post is about some of my favorite
things to use when cooking for my family. I have been collecting
utensils, appliances, and gadgets for a long time. You would be
amazed what you can pick up at garage sales, Goodwill, and estate
sales. Not to mention the gift factor. I have wonderful family and
friends who know how much I love kitchen things. I understand not
everyone has these thing or can afford to run out and buy these
thing. Keep an eye out at sales and drop hints for gift giving.
You won't be sorry. I was just delighted when a young mother I work
with told me she had won a drawing and got to pick a gift. She was
thinking about a slow cooker and wanted my opinion. Slow Cookers are
one of my very favorite things!
</div>
<br />
<div style="margin-bottom: 0in;">
I'm lucky in that I now have two Crock
Pots. I've had a large one for years, but my sister gave me a small
one that had belonged to her Mother-in-Law. The small one also came
with a bread-baking insert. The insert had never been used when I got
it, but I've used it and it works great. I honestly don't know if
they still make them. I know some are available on E-bay, but I
wouldn't go that route. There are other ways to make bread and cakes
in a Crock Pot. If you find one at a garage sale, go for it.
Otherwise, I'll show you how to make do.</div>
<br />
<div style="margin-bottom: 0in;">
These are my Crock Pots and some of the
pans I use with them. One is the bread-baking insert. One is a
small spring-form pan and the other is just a small cake pan. I
picked up the small spring-form pan years ago to use in my pressure
cooker. I still use it in that, but it's great in the Crock Pots
too. The small cake pan came from a set of pans meant for making
wedding cake. I got the set at a garage sale when I was in my 20's.
I don't have any intention of making wedding cakes, but it is nice to
have an assortment of cake pans to use. </div>
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I think most people think about using
slow cookers to make soups and stews. They are great for that, but
they can do much more as well. You can bake, steam, braise and all
sorts of stuff. One of my favorite meals is baked beans and steamed
brown bread. I can make the beans in the large Crock Pot and the
brown bread in the small one. I'm going to share my brown bread
recipe with you. It goes great with soups, stews, roasts, and just
about anything else you can think of.
</div>
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Brown Bread has a long New England
history. Wheat production didn't take off well in New England at
first. Corn meal and rye flour were more available than wheat flour.
Brown bread developed as a way to stretch the supplies of wheat
flour. The bread is also made with molasses, which was the less
expensive sweetener used commonly in the colonial world. Since much
of the cooking was done in a fireplace, methods developed to cook
baked goods without an oven. This is where steamed breads and
puddings come in.
</div>
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When making recipes like this, I try to
keep in mind that colonial housewives didn't always have the same
items on hand and they learned to substitute and adjust. If I don't
have wheat flour, I use white. If I have less corn meal, I use more
rye flour. As long as the totals equal the correct amounts, I find
the bread comes out well. You do need some cornmeal though. It just
isn't right without it.</div>
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Boston-style Brown Bread
</div>
<br />
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1 cup all purpose flour</div>
1 ½ cups of combined wheat and rye
flour<br />
½ cup cornmeal<br />
½ teaspoon salt<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1 cup buttermilk (you can mix plain or
vanilla yogurt with milk to 1 cup)<br />
3 tablespoons melted butter<br />
2/3 cups molasses (blackstrap, not
sorghum)<br />
1 ¼ cups raisins<br />
<br />
<div style="margin-bottom: 0in;">
1 to 2 cups of water for steaming.
</div>
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<div style="margin-bottom: 0in;">
Mix the dry ingredients together in a
bowl. Mix the buttermilk, molasses and melted butter in another
bowl. Add liquid ingredients to dry ingredients until just mixed.
Fold in raisins. Put the mixture into a buttered pan or coffee can.
Butter a piece of foil and put it on the top of the pan. Make the
piece large enough that you can tent it while still sealing the pan
well. The bread will rise and needs room to grow. I use a large
rubber band to secure the foil to the top of the pan. String will
work too. Place a trivet or crumpled foil in the bottom of the slow
cooker. Add the water and place the pan on the trivet/foil. Put the
cover on the slow cooker and cook on high for 3 hours. Insert a
knife to check to see if it is done. If it isn't done, cover again
with foil and let it cook for another 40 minutes. Check again.
</div>
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I have a small trivet that came with
the bread-baking pan. Before I had that I just used foil crumpled in
the bottom of the slow cooker. There really isn't any need to buy a
trivet if you have foil.</div>
This is the bread-baking pan and the trivet. You can see how nicely it fits in either slow cooker and how the pan sits on top of it.<br />
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This is what I mean by using foil instead of a trivet.</div>
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If you happen to have a pressure cooker
this same recipe can be cooked in the pressure cooker on medium
pressure for 65 minutes.
</div>
<br />
<div style="margin-bottom: 0in;">
Slow cookers and pans can be used to
make things like meatloaf, cakes, custards and all sorts of goodies.
Crockpot365.blogspot.com is an awesome blog. Stephanie O'Dea has
incredible ideas and recipes for using slow cookers. She taught me
how to make granola and yogurt in my slow cooker. Take the time to
look through her site. You won't be sorry.</div>
<br />
<div style="margin-bottom: 0in;">
The really nice thing about a slow
cooker is that it works beautifully cooking tougher, cheaper cuts of
meat. I also depend on it to provide hot meals for my family on
nights when I have to work through dinner time. It is also nice on
days when I'm at work all day and too tired to cook when I get home.
I can prepare everything the night before and just dump it in the
cooker in the morning and head to work. When I get home I set the
table and we eat. I don't tend to cook rice or pasta in my slow
cooker. I find they get too mushy. However, both can be cooked in
advance and reheated easily to stir in when I get home. They also
cook pretty quickly and I can do that just before dinner. A slow
cooker give me so much flexibility. If we get home late it is no big
deal. If we all have to eat at different times, everyone can serve
themselves.
</div>
<br />
<div style="margin-bottom: 0in;">
I'm not cooking today. We have an
bunch of left-overs to heat up. Dig out your slow cooker if you have
one. Check out Stephanie and try something new. I think you'll be
pleasantly surprised.</div>
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Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com2tag:blogger.com,1999:blog-4736773987532886229.post-31770305228351895132012-09-25T16:00:00.001-07:002013-11-05T05:33:10.589-08:00Howdy!Hi folks. I decided to start blogging because I love to cook and I love to share. We are on a tight budget though, and that leads to some real creativity in the kitchen. I'd like to share some of my tips and dishes with you.<br />
<br />
The economy is tough for many of us. A huge number of people are living on the edge financially. Finding ways to save money is essential. A very easy way to cut back is to learn to cook. Processed foods are not economical and they aren't terribly healthy. I do use some items that are processed, like spaghetti sauce. I make my own too, but sometimes that isn't going to happen. It is very handy to have some things in the cabinet that can help you to put a meal on the table quickly, but you should try to cut back on the amount of processed foods you buy and use. Your pocketbook and your health will thank you.<br />
<br />
This week we ran out of money on Monday and had to make it through until Thursday. We had to pay for school pictures and stuff like that. You all understand, I'm sure. I have things in the refrigerator and freezer, so that isn't a big deal.<br />
<br />
Tonight I had 2 boneless skinless chicken breasts to work with. A neighbor moved from NY to CA and gave us some stuff from her cabinets that she didn't want to throw out. One item was a box of Uncle Ben's Long Grain and Wild Rice. I don't usually buy processed foods, but I'll use them if they are free. Add a little extra rice, some veggies and we have dinner. It is sort of like Arroz con Pollo, but not really. <br />
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Here are the basic ingredients: I had one box of rice mix, one cup of rice, one cup of peas, 4 1/2 cups of water with some chicken base mixed in. I didn't have any chicken stock, or I would have used that. I also diced an onion, minced 2 garlic cloves, diced some bell pepper strips from my freezer and sliced a few mushrooms that needed to be used up. I cut the two chicken breasts into cubes that were about one inch square.<br />
<br />
I heated some oil (about a tablespoon) in a pan and browned the cubed chicken breast. I put the chicken in a bowl to add back in at the end with the peas. Then I added the chopped veggies, without any additional oil.<br />
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Here is the chicken, after I cooked it.<br />
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I didn't over-cook the chicken. I wanted it cooked through, but I didn't want it to get tough. One problem with chicken breast is that it has a tendency to get tough or rubbery when cooked too long or at too high a heat.<br />
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I cooked the veggies until the onions were translucent (see through). Then I added the rice, rice mix, seasoning packet and water. I added some additional salt & pepper and some Mrs. Dash Extra Spicy. I followed the package directions and brought it to a boil, covered, reduced heat to low, and let it simmer for 25 minutes.<br />
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When the timer went off I added the cooked chicken back to the pan with the peas. I didn't bother to defrost the peas. I stirred it up and added a bit of water because it was starting to stick to the bottom. I covered the pan and let the chicken and peas warm while we set the table. Here is the finished dish.<br />
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After picking out the mushrooms my son declared, "Dinner was wonderful!" High praise, indeed.<br />
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The beauty of cooking for yourself is that you can customize it based on what you like and what you have. If you don't like things spicy, leave out the Mrs. Dash. If you don't have or don't like mushrooms, use what you have and like. Carrots or celery would have been just fine. I usually take it easy on the salt when I'm cooking. It is easy to add more at the table, but you can't take it out. If I didn't have the Uncle Ben's package, I could have used an additional cup of rice and I would have added some seasoning, like thyme. Start with flavors you know you like, or with things you have in the cupboard. I happen to like thyme with chicken and eggs. You could use basil, or herbs de provence too. Whatever you want. This dish would have been nice with cubed pork or tofu as well.<br />
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Thanks for spending a few minutes with me today. <br />
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<br />Anonymoushttp://www.blogger.com/profile/17123708759936537563noreply@blogger.com0