tag:blogger.com,1999:blog-65184233550337315832024-03-13T23:52:06.910-07:00From the mind of Laura........The ramblings of a single mother who loves to cook and craft and adores her children....most of the time.Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-6518423355033731583.post-87363810763924413642020-01-03T02:05:00.000-08:002020-01-03T02:05:44.249-08:00<div dir="ltr" id="docs-internal-guid-8d7f68b8-7fff-2dae-b17f-89f191ad37f0" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 11pt; margin-top: 11pt;">
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" id="docs-internal-guid-8d7f68b8-7fff-2dae-b17f-89f191ad37f0" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 11pt; margin-top: 11pt;">
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" id="docs-internal-guid-8d7f68b8-7fff-2dae-b17f-89f191ad37f0" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 11pt; margin-top: 11pt;">
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">BEST CINNAMON ROLLS</span></div>
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<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">INGREDIENTS</span></div>
<div dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 2pt; margin-top: 2pt;">
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Dough</span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tablespoon instant yeast (or 2 teaspoons SAF Gold instant yeast made for enriched doughs)</span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup buttermilk milk, warmed </span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1/3 cup granulated sugar </span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1/3 cup butter, softened</span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp salt</span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2 eggs</span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; margin-left: 8pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 1/2 cups unbleached all purpose flour </span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 C potatoes flakes</span></div>
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</ul>
<div dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 2pt; margin-top: 2pt;">
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Filling</span><span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span></div>
<ul style="-webkit-text-size-adjust: auto; margin-bottom: 0px; margin-top: 0px;">
<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; margin-left: 8pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup packed brown sugar (coconut sugar)</span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">3 tbsp cinnamon</span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">⅓ cup butter, softened</span></div>
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</ul>
<br style="-webkit-text-size-adjust: auto;" />
<div dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Choice of icing:</span></div>
<div dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 2pt; margin-top: 2pt;">
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Cream cheese icing</span></div>
<ul style="-webkit-text-size-adjust: auto; margin-bottom: 0px; margin-top: 0px;">
<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; margin-left: 8pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">6 tbsp butter, softened</span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; margin-left: 8pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1½ cups powdered sugar</span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; margin-left: 8pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">4 oz cream cheese</span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; margin-left: 8pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">½ tsp vanilla</span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; margin-left: 8pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">⅛ tsp salt</span></div>
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</ul>
<div dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; text-decoration-skip: none; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Maple cream cream</span></div>
<ul style="-webkit-text-size-adjust: auto; margin-bottom: 0px; margin-top: 0px;">
<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">4 oz cream cheese</span></div>
</li>
<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 C butter, softened</span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1/4-1/2 C maple sugar</span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp vanilla extract</span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: disc; vertical-align: baseline; white-space: pre;"><br /></li>
</ul>
<h2>
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"><u>or regular drizzle:</u></span></h2>
<div dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">●</span><span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup powdered sugar</span></div>
<div dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">●</span><span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon vanilla extract</span></div>
<div dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">●</span><span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">2-3 Tablespoons milk</span></div>
<div dir="ltr" style="-webkit-text-size-adjust: auto; line-height: 1.38; margin-bottom: 11pt; margin-top: 11pt;">
<span style="background-color: white; font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">INSTRUCTIONS</span></div>
<ol style="-webkit-text-size-adjust: auto; margin-bottom: 0px; margin-top: 0px;">
<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; margin-left: 23pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Pour warm buttermilk into mixing bowl</span></div>
</li>
<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; margin-left: 23pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Add sugar, butter, salt, eggs, flour, and yeast to the bowl of a mixer. Using the dough hook, mix well until well incorporated. Knead in stand mixer for about 5 minutes. Dough will be very soft and a little sticky and won’t quite clean the bowl as it kneads. If mixing by hand add flour slowly,mixing with a sturdy wooden spoon until you can no longer mix it, then transfer to flour covered counter and mix and knead by hand. </span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; margin-left: 23pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Allow dough to rest 10 minutes. In a bowl combine the sugar and cinnamon for the filling and set aside.</span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; margin-left: 23pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Roll the dough out on a lightly greased surface, until it is approx 24 inches long by 16 inches wide. </span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; margin-left: 23pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 350 F degrees. Grease a 9x13 inch baking pan.</span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; margin-left: 23pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Spread softened butter over dough, leaving a one inch border on one side. Spread the sugar and cinnamon mixture evenly over the butter on the dough. You may have a little sugar mix left when you are done.</span></div>
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<li dir="ltr" style="font-family: "Times New Roman"; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; list-style-type: decimal; margin-left: 23pt; vertical-align: baseline; white-space: pre;"><div dir="ltr" role="presentation" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Working carefully, from the long edge, roll the dough down to the bottom unbuttered edge. Pinch the seam together to seal the roll. Cut the roll into 12 even slices. You might find it easier if you use a piece of floss vs a knife.</span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Place the cut rolls in the prepared pan. Cover them with plastic wrap or a damp towel. Let them rise until they double in size. If you are using reguar instant yeast this may take a while (possibly even a few hours depending on the temperature of your kitchen) so be patient. The Gold instant yeast is made for enriched, sweet doughs and works much faster.</span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">Bake for 20 minutes or until light golden brown. </span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy.</span></div>
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<span style="background-color: white; font-size: 12pt; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; vertical-align: baseline; white-space: pre-wrap;">When the rolls are done, spread generously with icing while they are still warm.</span></div>
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<a href="https://1.bp.blogspot.com/-SrGbqvqn6CE/Xg8QeFabFuI/AAAAAAAALi4/G-RGPrBKnFwdRLdZOaHPYVmhvOvVxj0hACLcBGAsYHQ/s1600/A97835A0-46D7-40D9-AF8A-67C9F050E946.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-SrGbqvqn6CE/Xg8QeFabFuI/AAAAAAAALi4/G-RGPrBKnFwdRLdZOaHPYVmhvOvVxj0hACLcBGAsYHQ/s320/A97835A0-46D7-40D9-AF8A-67C9F050E946.jpeg" width="240" /></a></div>
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<a href="https://youtu.be/Cnc6-ICs-5c" target="_blank">Click here for my video tutorial on YouTube</a></div>
<br style="-webkit-text-size-adjust: auto;" />Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com1tag:blogger.com,1999:blog-6518423355033731583.post-90119106725335869022014-02-10T15:15:00.000-08:002014-02-10T15:15:23.616-08:00Marbled Rye Bread that is worth the wait<div dir="ltr" id="docs-internal-guid-5ff99dd1-ff97-d6f7-964d-189487f7eb2a" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
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I have always loved the look of marbled rye bread. I think it is beautiful, but I have also been hesitant to try making my own. I was afraid that I just wouldn't get the mix right and I would have a hunk of bread that just looked awkward. What have I learned? Well, that I am was so wrong! Not only is this a low fuss bread, but it tastes GREAT and the marbling is easily achieved.</div>
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Much like the <a href="http://fromthemindoflaura.blogspot.com/2012/02/this-bread-is-so-good-it-cant-possibly.html" target="_blank">amazing no knead bread</a> it takes a little planning but it is worth it. A stand mixer isn't necessary, it can be mixed with a sturdy wooden or metal spoon and takes only a little attention. Don't let the number of ingredients, the 24 hour ferment (rise and rest) or the need to make two dough colors discourage you. Your friends and family will be impressed and no one really needs to know how little work is really involved. Remember the old Rice Krispy treats commercial where the mom spend hours in the kitchen reading a book and relaxing after quickly putting together the treats, then messing up her hair and sprinkling flour all over herself? You could do this, because this bread looks like it took hours of mixing and kneading when really the hands on is only about 30 minutes. It is mix, cover, mix more, cover, ignore, dump, pull, fold, ignore, slash and bake. If you don't have dutch ovens any oven safe pot or stainless steel flat bottomed bowls with foil as a cover will do (just like the no knead bread linked above). </div>
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For those of you that prefer to weigh your ingredients, I have included the weight in parenthesis after each ingredient.<br />
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Give it a try. You won't be sorry!<br />
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<a href="http://1.bp.blogspot.com/-T18t38w9CkM/UvlTMHSL53I/AAAAAAAAIxQ/9P8wENTA9ww/s1600/marble+rye+12+(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-T18t38w9CkM/UvlTMHSL53I/AAAAAAAAIxQ/9P8wENTA9ww/s1600/marble+rye+12+(2).jpg" height="240" width="320" /></a></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline;">Marbled Rye Bread</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Light dough:</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 ¼ cups + 2 Tablespoons unbleached all purpose flour (466g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup rye flour (67g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup + 2 tsp water (241g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅔ cup beer (151g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 teaspoons kosher salt (15g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon instant yeast (1g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 Tablespoons Caraway seeds (18g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Dark dough:</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 ¼ cups + 2 Tablespoons unbleached all purpose flour (466g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup rye flour (67g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup + 2 tsp water (241g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">⅔ cup beer (151g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 teaspoons kosher salt (15g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ teaspoon instant yeast (1g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 Tablespoons <a href="http://www.kingarthurflour.com/shop/items/caramel-color-3-oz" target="_blank">caramel color</a></span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 Tablespoons Caraway seeds (18g)</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Instructions:</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Light dough:</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Combine all the dry ingredients (all purpose flour, rye flour, salt, yeast, and caraway seeds) for the light dough in a bowl. Pour in the water and beer, mix or stir until thoroughly combined (about 1 minute). This can be done in a stand mixer using the paddle blade or mixed by hand using a sturdy wooden spoon. If mixing by hand it may take a minute or two longer to thoroughly combine all the ingredients. Place in a clean bowl, cover with plastic wrap and allow to ferment at room temperature for 18-24 hours.</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Dark Dough:</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Combine all the dry ingredients (all purpose flour, rye flour, salt, yeast, caramel color, and caraway seeds) for the dark dough in a bowl. I have found that the caramel color needs to be sifted because it tends to clump together. I use a small strainer to sift out and break up the larger chunks. Be sure to mix with a whisk the caramel color in with the other dry ingredients to be sure they are thoroughly combined before adding the liquids. Pour in the water and beer, mix or stir until thoroughly combined (about 1 minute). Place in a clean bowl, cover with plastic wrap and allow to ferment at room temperature for 18-24 hours.</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Generously flour counter or other work area. Place the light dough on floured counter, flatten with hands, flour top of dough. <a href="http://www.youtube.com/watch?v=1timJlCT3PM" target="_blank">Stretch and fold</a> the dough 6-8 times until it becomes firmer. Set aside to rest for 15 minutes. Re-flour counter top and repeat with dark dough.</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cut each dough in half equally. Take half of the light dough and half of the dark dough and flatten each, then layer one on top of the other.Stretch and fold both layers together 4-5 times to create marble effect. Shape into oval loaf. Repeat with the remaining dough halves. </span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Grease two 4-6 quart dutch ovens and place one shaped loaf into each pot. Cover with lids and allow to rise until double, about 1 hour. While dough is rising preheat oven to 475 degrees.</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Just before baking slash each loaf with a very sharp knife or razor blade (holding blade at about a 45 degree angle and about 1/2 inch deep) down the center. Bake loaves, with lid on pot, at 475 degrees for 15 minutes. Removed lids, turn down oven to 455 degrees, and continue baking for 30 minutes. If you have an instant read thermometer it should read 200 degrees at the center of the loaf when it is done.</span></span></span></i></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Turn loaves out of the pots, onto a cooling rack immediately. Brush </span></span></span></i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">lightly with melted butter if desired. </span></span></span><i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Allow to cool completely before cutting.</span></span></span></i><br />
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<a href="http://3.bp.blogspot.com/-AmlW_b2wgGM/UvlbUkRZTaI/AAAAAAAAIxg/KVAU9TDPRCw/s1600/marble+rye+11+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-AmlW_b2wgGM/UvlbUkRZTaI/AAAAAAAAIxg/KVAU9TDPRCw/s1600/marble+rye+11+(2).jpg" height="240" width="320" /></a><a href="http://4.bp.blogspot.com/-Bt20JDANI3k/UvlbWtxdggI/AAAAAAAAIxo/DesGtjG5pL0/s1600/marble+rye+8+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Bt20JDANI3k/UvlbWtxdggI/AAAAAAAAIxo/DesGtjG5pL0/s1600/marble+rye+8+(2).jpg" height="240" width="320" /></a></div>
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<i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I</span></span></span></i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">f you prefer not to use caramel color you may use a few drops of black gel food coloring, espresso powder or dark cocoa powder. Use the same measurement of the espresso powder or cocoa as caramel color listed in the recipe. Each of these will change the flavor a bit but will all work well to darken the dough.</span></span></span><i><span style="font-family: inherit;"><span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><br /></span></span></span></i></div>
Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-28020939511953271272014-01-28T15:04:00.000-08:002014-01-28T15:04:32.276-08:00Quinoa with chicken, black beans and cornQuinoa is a favorite in my home. I love how versatile it is. It can be made savory or sweet and makes a good base for any meal.<br />
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Often when I get home from work I have no clue what I will be making for dinner. I know, I should know better and plan but I really like being able to say 'chicken and pineapple sound really good, what can I make for dinner with those two items?' A meal plan makes me feel organized but stifled. Yes, I know I have issues.<br />
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This meal was one that came from opening the pantry and thinking that I had far to much corn and black beans, and then realizing how good that sounded for dinner. Luckily it turned out well and the family really enjoyed it. <br />
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 19px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline;">Quinoa with chicken, black beans and corn</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 celery stalks, diced small</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">sea salt</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 Tablespoon canola oil</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups uncooked quinoa</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 cups water</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cube <a href="http://www.walmart.com/ip/Knorr-Hispanic-Chipotle-Mini-Cubes-Seasoning-20-Ct/10804363" target="_blank">chipotle bouillon</a></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cube <a href="http://www.walmart.com/ip/Knorr-Hispanic-Cilantro-Mini-Cubes-Seasoning-20-Ct/10898605" target="_blank">cilantro bouillon </a></span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can black beans, drained and rinsed</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 can corn, drained</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup shelled edamame, optional </span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ cup shredded chicken breast</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup chopped fresh cilantro</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Salt and pepper to taste</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Rinse quinoa and allow to drain.</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a 4 to 5 quart pot heat the oil over medium low heat. Add the carrots, celery and onion and two large pinches of sea salt, stir to combine. Cook over medium low heat stirring occasionally for about 5 minutes until onion is soft and translucent. Do not caramelize the onions. Add rinsed quinoa, water and bouillon cubes. Stir and cover with a well fitting lid. Reduce heat to low and cook for 15 minutes without lifting the lid. </span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remove lid and stir quinoa. If all liquid has been absorbed test for tenderness, add more water if needed and cook until tender and fluffy. If all the water has not been absorbed when you remove the lid cook quinoa further with the lid off until water is gone and quinoa is tender and fluffy. </span></div>
<br /><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 16px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Turn off heat. Stir in the beans, corn chicken and fresh cilantro. Season with salt and pepper to taste.</span>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-46915751094171207622013-08-08T15:43:00.000-07:002013-08-08T15:43:14.283-07:00Rice, chicken, Bread and The Sierra Madre Grocery Company<div style="text-align: justify;">
I love food that is home made. As a general rule I feel like the food tastes, smells and looks better than foods made from packaged, processed ingredients. There are a few exceptions to that rule and the products from the <a href="http://www.sierramadregroceryco.com/smgc/" target="_blank">Sierra Madre Grocery Company</a> are definitely exceptions!</div>
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I was given four jars of salsa, one jar of caramelized onions and garlic, seasoning rub and a box of cheese and olive crisps (yum!) to sample and immediately thought to myself "play time!" Yes, salsa is often eaten with corn chips (which my kids love to do) but since I can't eat corn tortillas I usually find something else to do with it. <br />
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The first jar I opened was the Fruit N' Fire Bruschetta Salsa. It intrigued me. I had a fresh baguette which I sliced, topped with Brie cheese and added a spoonful of the sweet and slightly spicy salsa. I loved it! The flavor is fresh with a sweet tangy fruit taste and a bit of a spicy bite that hits you at the end. <br />
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The kids thought I was crazy, nothing new, but I knew they would understand once they tasted it. I suggested they open the other jars and try them with the corn chips I had picked up. My daughter skeptically tried the Black Bean and Corn Bruschetta Salsa. As she started chewing her face lit up. "Oh my gosh this is really good!" she said as she dug in with the another chip, all while telling her brother to he had to try it. A full bag of chips later they had eaten more than half of that the jar and half a jar of the Roasted Rustic Vegetable Bruschetta Salsa. I have been told I must find where these products are sold.</div>
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As you know I like to play with my food and I thought the Caramelized Onions and Roasted Garlic would be wonderful not only on burgers but also baked into bread. Turkey burgers, wonderful topped with this. The bread, so good. I used my one hour <a href="http://fromthemindoflaura.blogspot.com/2013/02/french-style-bread-in-hour.html" target="_blank">French style bread recipe</a>, reduced the water by 1/2 a cup and added 1 cup of the onions and garlic in its place and a 1/4 cup of finely shredded Parmesan cheese and proceeded as usual, adding a little extra shredded Parmesan cheese on top of the loaf also. The bread made great toast, garlic bread and sandwiches but was really good all on its own also.<br />
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Since the bread worked so well I decided to use the Roasted Garlic and Olive Bruschetta Salsa in a version of my pressure cooker chicken and rice. I also used the Sierra Seasoning Rub on not only the chicken but also in the rice. Using the pressure cooker I had a really good meal in under 30 minutes and I didn't heat up the kitchen. I will definitely be making this again soon.</div>
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<a href="http://www.sierramadregroceryco.com/smgc/where-to-buy" target="_blank">You will want to find these products</a>. You will be pleased. Try the chicken and rice, it is a quick easy dinner your family will enjoy.<br />
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<u><b>Chicken and Rice with Sierra Madre Grocery Company</b></u></div>
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4 chicken breast halves<br />
1 Tablespoons <i>Sierra Seasoning Rub</i> (plus more for seasoning the chicken)</div>
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2 Tablespoons olive oil<br />
1 medium onion, chopped<br />
1/3 cup chopped celery<br />
2 cloves garlic, minced<br />
1/2 cup tomato sauce<br />
2 cups long grain rice<br />
3 cups water<br />
1/2 SMGC* <i>Roasted Garlic and Olive Bruschetta Salsa</i></div>
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1-1/2 teaspoons kosher salt<br />
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Season both sides of the
chicken liberally with the seasoning rub. Set an electric pressure cooker to brown, add 2 T olive oil.
Brown both sides of the chicken in pressure cooker (2-3 minutes each side). Remove the chicken and set aside. Set the pressure
cooker to saute. Add onion, celery and garlic. Cook 3-4 minutes until
soft. Add water, tomato sauce, rice, seasoning rub, salsa and salt. Stir
to combine. Place chicken on top of rice mixture. Close pressure
cooker. Set to high pressure for 3 minutes. Natural release for 7
minutes then quick release pressure. Serve chicken with additional salsa
if desired.</div>
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*SMGC = Sierra Madre Grocery Company </div>
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One final note. If, like my son you love these salsas so much you find you can't just eat a small amount, he discovered they combine well. He found about a 1/6 of the of the Roasted Rustic Vegetable Salsa and decided that it was not enough so he combined with with about the same amount of the Roasted Garlic and Olive Bruchetta Salsa and said they tasted great together. Who knew? Got to love the kid!</div>
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Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-75278585463026907102013-07-09T15:23:00.001-07:002013-07-09T15:34:51.805-07:00Oatmeal Buttermilk Pancakes with flax<div style="text-align: justify;">
Both pancakes and oatmeal are favorites breakfast foods in my home. We like to try different toppings and mix-ins for each. So, to have the two combined was perfect in my book. These pancakes take a little planning ahead, but not much, and they are definitely worth the forethought. </div>
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My daughter is a nursing mother so one of the things I wanted to do with these pancakes was include 3 ingredients that are supposed to help a nursing mother produce more milk; oats, flax seeds, and nutritional yeast. For those of us that are not nursing (those days are LONG gone!) they are just full of flavor and nutrients.<br />
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<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><u>Oatmeal Buttermilk Pancakes with flax</u></b> </span></span></i></div>
<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br /></span></span></i>
<i><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 cups old fashioned rolled oats<br />1/2 cup all purpose flour / whole wheat pastry flour / Gluten free baking mix<br />1/4 cup sugar <br />2 Tablespoons flax seeds, ground<br />2 Tablespoons nutritional yeast (optional)<br />1 teaspoon baking soda<br />1-1/2 teaspoons baking powder<br />1/2 teaspoon salt<br />2-1/2 cups buttermilk (See notes for vegan option)<br />2 large eggs (See notes for vegan option)<br />1/4 cup butter, melted (See note for vegan option)<br />2 teaspoons vanilla extract<br />oil (vegetable or canola work well)<br />1/4 cup milk (added just before cooking)<br /><br />In a medium bowl combine the oats, flour, sugar, ground flax seeds, nutritional yeast (if using), baking soda, baking powder, and salt. <br /><br />In a second bowl whisk together the buttermilk, eggs, melted butter, and vanilla extract. Pour into the dry ingredients and stir until completely combined. There may be some small lumps. Cover the batter with plastic wrap or lid and place in refrigerator for about 8 hours (overnight works well).<br /><br />When ready to prepare pancakes, remove batter from refrigerator and stir in the 1/4 cup of milk. The batter will be thick. <br /><br />Heat a skillet or griddle over medium low heat and add about 2-3 Tablespoons of oil. Drop about batter a 1/4 cup of batter into the hot skillet for each pancake. Cook on the first side until the bottoms are medium golden brown and bubbles form on top (about 2 minutes). Flip pancakes and cook until medium golden brown on second side. Add oil as needed while cooking pancakes.</span></span></i><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: inherit;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-family: inherit;"><span style="font-size: small;"> </span></span> </span></span></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: inherit;"><span style="font-family: Georgia,"Times New Roman",serif;"><i><span style="font-size: small;">Notes:<br /><br />If you are wanting to make these vegan the following substitutions can be made:<br /><br />Eggs can be replaced with 1/4 cup of mashed banana for each egg.<br /><br />Buttermilk can be replaced by using 1 cup of soy milk mixed with 1 Tablespoon of white vinegar (per cup of buttermilk) and allowed to sit for at least 5 minutes. For the 2 1/2 cups of buttermilk needed for this recipe you would use 2<span style="font-family: inherit;">-</span>1/2 cups soy milk with 2 Tablespoons plus 1 1/2 teaspoons white vinegar.</span> </i></span></span></span><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: inherit;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><i>The butter may be replaced by using an equal amount of canola oil or applesauce. </i></span></span> </span></span>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-3143549096270899122013-02-19T17:29:00.000-08:002013-02-19T17:29:51.520-08:00French Style Bread in an Hour<div style="text-align: justify;">
I think it has been well established that I love bread, good bread. Fresh from the oven, warm and tasty. It is so incredibly good that it is hard to resist. Someone told me recently that good fresh bread is like crack, you can't resist eating it. I have to agree.</div>
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Now I usually say to wait for the loaf to cool before cutting into it so it doesn't dry out but this loaf is so quick and easy to make that I say cut as soon as you like. It won't last long so grab some cheese, tomatoes, salami, butter, jam or whatever you like best with fresh bread and dig in.<br />
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The dough has A LOT of oven spring (initial quick rise in the first few minutes after putting the dough in the oven) so when shaping your loaves keep in mind that they will double or maybe triple in size (around not in length).</div>
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<b><u><span class="il">French</span> Style <span class="il">Bread</span></u></b></div>
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2-1/4 cups warm water</div>
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3 Tablespoons canola or vegetable oil</div>
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5-1/2 to 6 cups All purpose flour</div>
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3 Tablespoons instant yeast</div>
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2 Tablespoons sugar</div>
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2 teaspoons kosher salt (I use Morton's)</div>
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Preheat your oven to 425 degrees (400 if using convection).</div>
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Combine all the ingredients in the order they are listed above
(when adding the flour begin with 5-1/2 cups of flour for now) in your
mixing bowl. Knead in a stand mixer for about 6-7 minutes adding more
flour if needed to get a soft dough that barely cleans the side of the
bowl and is a little tacky. Leave dough in the mixing bowl, cover it
with a towel and allow to rise for 15 minutes. If kneading by hand,
knead for about 12 minutes until you have a soft slightly tacky smooth
dough, then place in the mixing bowl and cover with towel to rise for 15
minutes.</div>
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Prepare a jelly roll pan or large cookie sheet
(preferably with an edge on all 4 sides) by spraying with nonstick
spray. Spray your counter with nonstick spray and remove dough from
bowl and place on the counter. Divide dough in half. Form each half
into a long thin loaves. The dough will bulk up in the oven 3-4 times
the size of the initial loaves you form so keep them long and thin, I
usually have them almost as long as the jelly roll pan.
Slash diagonally each loaf 3-4 times with a very sharp knife or razor
blade. Brush each loaf lightly with water if you like and put it in the
oven. </div>
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Bake for 23-28 minutes until a deep golden brown
(interior of loaf should read 195-200 on instant thermometer if you are
not sure). Remove from oven, remove loaves from pan and place on a
cooling rack and allow to cool.</div>
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Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-10659059194707308372013-01-28T23:21:00.000-08:002013-01-28T23:27:01.193-08:00Life, turkey sandwiches and so much more<div style="text-align: justify;">
Life has a habit of throwing you a curve ball just when you least expect it. Last year life decided to not only catch me off guard but to knock me on the head too. Several times. Two deaths, one pregnancy, one car theft, and many broken necessary and costly items to replace just to begin with. As much as I love being able to share things on this blog I just had to set it and a few other things aside and deal with life. I have thought many times about how much I would love to get back to writing here but I just needed some time. I am happy to be back and although this is not much of a food post (there are two short and simple recipes at the end) I wanted to share some of what life has brought me. I have several posts planned, including the dressing that Carol says she is addicted to, and look forward to sharing them.<br />
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One of the big things our family has done, is welcome a new member. My daughter Tara was pregnant so a baby shower was in order. She was due on January 10, 2013, but with holidays coming up and I decided to have the shower in November. It was decided that the shower would be Jungle themed and in order to
eliminate the need to transport food and gifts (I wasn't sure I would
have a vehicle yet) that we would do it in our home.<br />
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We kept it simple and served pesto turkey and provolone sandwiches, macaroni salad, fresh fruit, cucumber bites with <a href="http://fromthemindoflaura.blogspot.com/2010/02/hummus.html">hummus</a>, caprice salad bites, spinach and artichoke dip with pita chips and olive <a href="http://en.wikipedia.org/wiki/Tapenade">Tapenade</a> on toasted baguette slices. <br />
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<a href="https://picasaweb.google.com/lh/photo/C3BPu0Sg4wm48uoHBjteTdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-Obs-QfXf-eg/UP4mwmqJ45I/AAAAAAAAILg/yh1y83yKZx0/s400/100_1874.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/ugfDhP3kc2kKBcMYnqT_-dMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-Pq2Ms7A2SEA/UP4mucoircI/AAAAAAAAILc/SCMBnvkm4zg/s400/100_1873.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/qwHCay1yYtYiegwQE8VJ3NMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-WIiOsLG5xp4/UP4mPRV7ZDI/AAAAAAAAILY/PkffGVetc48/s400/100_1872.JPG" width="400" /></a><br />
We had these cute glass bottles with striped paper straws with a paper leaf on twine for everyone to write their name and hang around the neck of the bottle. We served a bubbly apple drink much like sparkling cider. <br />
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<a href="https://picasaweb.google.com/lh/photo/BapAaU13FfhUI-ms0nQQtNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-NBreOPIqv_o/UP4mP_6iqSI/AAAAAAAAILQ/HgTrK08OSx4/s400/100_1870.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/sbcNgZn2ZnXlVXB6XfIbGtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh4.googleusercontent.com/-OuSbOOHZg2I/UP4mP9bCzwI/AAAAAAAAILU/ekKCWxewHII/s400/100_1871.JPG" width="300" /></a><br />
We had two cupcake flavors. Chocolate with chocolate frosting topped with a sugar sheet green leaf and vanilla bean with vanilla <a href="http://fromthemindoflaura.blogspot.com/search/label/frosting">butter cream frosting</a> topped with a dried pineapple flower.<br />
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<a href="https://picasaweb.google.com/lh/photo/eTf4NvP6J-22v7mNG4JCeNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh6.googleusercontent.com/-pBQxSQJqWss/UP4oveYqSNI/AAAAAAAAILs/DruzA0kx8U0/s400/100_1887.JPG" width="300" /></a> <a href="https://picasaweb.google.com/lh/photo/mLA6dBCAkiKmN4d-Zqy8p9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-3q23ndCELuY/UP4oqQNDzII/AAAAAAAAINI/LrkdlMVDyyg/s400/100_1886.JPG" width="400" /></a><br />
Two dear friends, Jezebel and Kathleen, came over early and helped set up and prepare and plate some of the food. My sister Lisha, brother Adam and sister in law Marie also arrived early and helped by putting the sandwiches together which allowed me to actually go upstairs and change and even put on a little make up. I don't know what I would have done without them. They were amazing! <br />
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There were so many kind people who supported my daughter and wanted to be included and I am thankful that many understood that our space is limited. We are so thankful to be surrounded by them and we appreciate them so much. In the end we had over 40 people in my living room and dining room, it was definitely a full house.<br />
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Tara had several trips to the hospital with early contractions. Luckily he decided to allow mommy to finish her finals and arrived four days later. She gave birth to my first grandchild, August Ira Huang on December 16, 2012. He arrived almost four weeks early but already weighed 7 pounds 10 ounces and was 19-3/4 inches long. I think he may the most perfect child I have seen since my kids were born, but I may be the slightest bit biased. Babies have a way of making life better and August definitely has made all our lives better. </div>
<a href="https://picasaweb.google.com/lh/photo/je7VWYsyWoXkJWMUS5T0c9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-0SM6LxKsIfc/UQdoMVDHf7I/AAAAAAAAIN4/-UM6SsosmCE/s400/August%252520with%252520Mommy%252520on%252520his%252520birthday.jpg" /></a> <a href="https://picasaweb.google.com/lh/photo/64mmWrf6xMz81xBL_e1bN9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-RozmczT9pd8/UQdoTXnM7JI/AAAAAAAAIOo/fAFY04UzECs/s400/August%252520with%252520his%252520dad%252520on%252520his%252520birthday.jpg" /></a> <a href="https://picasaweb.google.com/lh/photo/icl_k1aeH82wp9IQ6oAGQtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="267" src="https://lh3.googleusercontent.com/-SPMc8HeuHQs/UQdoD7XcxsI/AAAAAAAAINg/pwRNl1wqA0s/s400/4%2520weeks%2520old.jpg" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/6iet5CdqcJ8VnHNBVICiy9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="267" src="https://lh3.googleusercontent.com/-F7zRsko3Thk/UQdoO-m4mPI/AAAAAAAAIOA/2J4zsMY9f5I/s400/4%2520weeks%2520old.jpeg" width="400" /></a><br />
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As for the recipes, like I said they are short and sweet this time. The sandwiches were a hit and part of the reason is the pesto sauce. I bought some soft Torta rolls from Costco, and we put thick sliced turkey breast, a slice of provolone cheese, romaine lettuce and tomatoes on the sandwich with the pesto sauce on one of the side of the roll. It makes for a quick and easy lunch that looks like you went to more trouble that you really did. We wrapped the sandwiches in parchment paper. put a toothpick in both halves and sliced them in half. You could also tie them with bakers twine.</div>
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<a href="https://picasaweb.google.com/lh/photo/LPQ-uPP4-F6c1PN3zrd2M9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="288" src="https://lh3.googleusercontent.com/-72OiSloPFpA/UQd36mmte6I/AAAAAAAAIPg/qSD7eUD39GU/s288/100_1874.JPG" width="287" /></a>
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<b><u>Pesto Sauce</u></b><br />
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1/2 cup mayonnaise<br />
1/3 cup prepared pesto sauce<br />
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Combine the mayonnaise and pesto sauce. Store in the refrigerator until ready to use.<br />
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<b><u>Sparkling cider</u></b><br />
This drink is much like the bottled sparkling apple cider but possibly better. <br />
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2 cans frozen apple cider concentrate<br />
1 - 2 liter bottle club soda<br />
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Keep both the cider concentrate and club soda cold. Pour cider concentrate into a pitcher, punch bowl or dispenser. Add the club soda and mix just enough to combine completely if needed. Stirring pops the bubbles so it is best not to stir or stir very minimally if needed. I usually pour the club soda in while moving the bottle in a circular motion so it mixes as it is poured in.<br />
<br />Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-62744418145959646332012-05-22T05:00:00.000-07:002012-05-22T05:00:03.575-07:00The Ultimate Blog Swap - Baked Buffalo Chicken Pasta<div style="text-align: justify;">
<i style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Today I’m participating in the Ultimate Blog Swap. You’ll find me posting over at <a href="http://www.bakebreak.com/">Bake Break!</a> about Blackberry Sour Cream Coffee Cake, and I’m excited to welcome Liz from <a href="http://www.fresh-plate.com/">The Fresh Plate</a> to From the Mind of Laura:</i>
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Hello everyone! I am Liz, and I blog over at <a href="http://www.fresh-plate.com/" style="color: #1155cc;" target="_blank">The Fresh Plate</a> . I am so excited to be guest posting for you here today. Laura has a great blog, and I am honored to be a part of it ion any little way I can. </span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">First off, I racked my brain trying to figure out what recipe I was going to make for Laura. I wanted to make something that was budget - friendly, kid- friendly and easy to put together. I finally ended up choosing Baked Buffalo Chicken Pasta. I have four sons, ranging in ages from 18 to 6, and they all love buffalo flavored dishes. And pasta. And cheese. You get the picture. This dish is chock full of buffalo flavor and easy enough to put together in the morning and pop in the oven at dinnertime. You could even add shredded carrots or chopped celery to give it a nice crunch. I would add those if I made it for adults, my my texture-phobic kids would pick them out and set them to the side, so I wouldn't waste my time or energy if I was making it just for us. And as you can see in the recipe, it calls for scallions and cilantro, which I did add to mine and two of the four kids. Two picky eaters and the hubs do not care for either, so I added hem when I plated them. Serve with a side salad and slices of garlic bread and you have a great meal. </span></div>
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<span style="color: #222222; font-family: arial, sans-serif;"><i><b><span style="font-size: medium;">Baked Buffalo Chicken Pasta</span></b></i></span></div>
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<a href="https://picasaweb.google.com/lh/photo/NuIa0sANxdIiZlNIpD-BG9MTjNZETYmyPJy0liipFm0?feat=embedwebsite" style="margin-left: 1em; margin-right: 1em;"><img height="288" src="https://lh4.googleusercontent.com/-zvK8JF54XIg/T7rvX6QKLpI/AAAAAAAAHzw/okA1IP7uT1M/s288/buffalo%2520chicken%2520bake.jpg" style="cursor: move;" width="288" /></a></div>
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1 box pasta of your choice</div>
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<span style="color: #222222; font-family: arial, sans-serif;">1 1/2 lbs chicken tenderloins, cooked and cut into cubes</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">1 T butter</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">1 T all purpose flour</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">1 1/2 cup whole milk</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">1/3 cup grated monterey jack cheese , plus more for sprinkling on top</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">1/3 cup sharp cheddar cheese, plus more for sprinkling on top</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">1/3 cup buffalo sauce ( I use Frank's Red Hot)</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">1/2 cup Ritz cracker crumbs </span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">1/2 cup scallions, chopped</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">1/2 cup cilantro, chopped </span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">1.Preheat oven to 375 degrees. </span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">2.Cook pasta according to directions and set aside.</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">3.While the pasta is cooking, heat a medium saucepan over medium heat.Add the butter.</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">4.When the butter is melted and beginning to bubble slightly, add the flour. Whisk the butter and the flour constantly to create a thick sauce for about a minute, until the sauce becomes golden in color.</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">5.Add the milk to the sauce, turn down the heat to low and whisk until the milk thickens into a creamy sauce.</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">6.Add in the monterey jack and the cheddar cheeses and stir until the cheese melts into the sauce.Add the buffalo sauce. Taste to see if you need to add more sauce to your liking. I tend to stay at 1/3 cup.</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">7.Spray a 9x13" baking dish with non stick cooking spray. Mix the pasta and the cubed chicken together in the baking dish and pour the sauce over it.</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">Stir and combine the ingredients well. (you can add more cheese at this point if you are a cheese lover) </span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">8.Sprinkle the casserole with cracker crumb and a bit of salt and pepper. </span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">9.Bake for 25-30 minutes or until the cheese is golden and bubbly.</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">10.Remove from the oven and let cool slightly before serving.</span></div>
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<span style="color: #222222; font-family: arial, sans-serif;">* Add scallions and cilantro if desired.</span></div>
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So there you have it! Baked Buffalo Chicken Pasta. Thank you again, wonderful readers, for allowing me to share a recipe with you. And thank you again to Laura, who was so gracious and accommodating throughout this whole process . I hope to see you guys over at <a href="http://www.fresh-plate.com/" style="color: #1155cc;" target="_blank">Fresh Plate</a> in the very near future. Leave a comment and let me know you saw me here! </div>
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Liz</div>
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<i style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">Visit <a href="http://blogging.yourway.net/ultimate-blog-swap" style="color: #1155cc;" target="_blank">Life</a></i><i style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;"><a href="http://blogging.yourway.net/2nd-annual-ultimate-blog-swap" style="color: #1155cc;" target="_blank"> Your Way</a> to see all of the Ultimate Blog Swap participants!</i>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-53097812919042742752012-05-15T13:00:00.000-07:002012-05-15T13:11:31.903-07:00Upside Down German Chocolate Cake<div style="text-align: justify;">
My sweet friend Tina's son came to me one day and told me about a cake that he loves to get from a little bakery he goes to. He aked me if I would be able to made something like it. After hearing about it I knew I had to do it. Chocolate cake with gooey coconut pecans and globs of cream cheese frosting, definitely a winner!</div>
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<a href="https://picasaweb.google.com/lh/photo/BtX5GiOv4rmB18CuoGzSAtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="333" src="https://lh6.googleusercontent.com/-2B1IDw7Z1dQ/Tr8Wm-lHNlI/AAAAAAAAHwU/qQy7_owEj9Y/s400/100_0255.JPG" width="400" /></a>
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There are many versions of this cake out there so<em> </em>I decided to go with what I like best. I love a caramalized topping and a moist, so good you just want to want to lick your plate, cake. I invited him over for a BBQ and had this cake ready for him to try. He said it was a little different than what the bakery does but declared it a winner. And as usual my family and friends also acted as guinea pigs and loved it, except for Nathan, he hates coconut so he scrapped off the topping and then agreed it was perfect. </div>
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This cake is is good when you may not have the time to put together a layer cake or need to travel with it and worry about it falling over. I have to say, sitting here typing this makes me want to go to the kitchen and make it now.</div>
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<strong><u>Upside Down German Chocolate Cake</u></strong></div>
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1/2 stick butter + 1/2 stick butter, softened</div>
<div style="text-align: justify;">
1 cup chopped pecans</div>
<div style="text-align: justify;">
1 cup coconut</div>
<div style="text-align: justify;">
1 German chocolate cake mix </div>
<div style="text-align: justify;">
1/2 cup sour cream, optional (makes cake even moister)</div>
<div style="text-align: justify;">
3 eggs (as directed on cake mix box)</div>
<div style="text-align: justify;">
Oil (as directed on cake mix box)</div>
<div style="text-align: justify;">
Water (as directed on cake mix box)</div>
<div style="text-align: justify;">
8 oz cream cheese, softened</div>
<div style="text-align: justify;">
2-4 cups powdered sugar, to taste</div>
<div style="text-align: justify;">
1 teaspoon vanilla extract</div>
<div style="text-align: justify;">
<br />
Preheat oven to 350 degrees.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Spray a 9 x 13 baking pan with non stick oil spray. Melt 1/2 stick of butter and pour into the bottom of the bakign pan. Sprinkle melted butter with pecans and coconut. </div>
<div style="text-align: justify;">
<a href="https://picasaweb.google.com/lh/photo/ok6tAgDwrUMO0EMMwTEwkdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-AM0PAStE8qQ/Tr8VlNWgSLI/AAAAAAAAHvs/NdZmnF9r7yw/s400/100_0240.JPG" width="400" /></a>
</div>
<div style="text-align: justify;">
Mix the cake as directed on the box adding sour cream if you desire. In a medium mixing bowl combine the softened cream cheese, softened butter and 2 cups of powdered sugar. Mix on medium speed until smooth, taste add vanilla and more powdered sugar to desired sweetness. Pour cake batter into baking pan, spread evenly. Drop small dallops of the cream cheese mixture all over the cake batter.</div>
<div style="text-align: justify;">
<a href="https://picasaweb.google.com/lh/photo/96OWsTnsSC48iMfrgeTIJ9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-3_87fJ1W7iw/Tr8V9q0_hZI/AAAAAAAAHv8/_Kl57kcwckk/s400/100_0242.JPG" width="400" /></a>
<br />
Bake 45- 50 minutes until cake springs back when lightly touched.</div>
<div style="text-align: justify;">
<a href="https://picasaweb.google.com/lh/photo/ul_CkUNXFYZ3yImV44W0edMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-oB67WBI6R8Y/Tr8WOxUtSuI/AAAAAAAAHwE/KMC3Qy9MZxQ/s400/100_0244.JPG" width="400" /></a>
<br />
Allow to cool and serve by cutting out a piee and flipping it over on the place so that coconut pecan layer is on the top.</div>
<div style="text-align: justify;">
<a href="https://picasaweb.google.com/lh/photo/ArF5E8FpFKGSlLnP7RO1XNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-KS4483cNnm4/Tr8VlZleMAI/AAAAAAAAHvc/NYwhDZIYgQ0/s400/100_0257.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/3a69zUErM0pYaVK95tPCQ9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-z1Adq8DPkHY/Tr8VmFe5IqI/AAAAAAAAHvk/ZxKxB6bbiR0/s400/100_0258.JPG" width="400" /></a>
</div>
<div style="text-align: justify;">
<strong>Note</strong>: If you would like to be able to flip the whole cake out of the pan onto a platter to serve I recommend lining the pan with parchment paper before spraying with oil and pouring in the melted butter. Allow to cool about 15 minutes before flipping it onto a platter.</div>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com2tag:blogger.com,1999:blog-6518423355033731583.post-50727028804967657852012-05-07T22:34:00.000-07:002012-05-07T22:35:19.980-07:00Sweet and Spicy Chicken<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">I was sitting in my office one afternoon wondering what I was going to make for dinner. I remembered I had purchased a fresh pineapple a few days before and decided I really wanted to have something with chicken and pineapple. I remembered that a certain Chinese fast food restaurant has a sweet hot chicken with pineapple and knew I would be trying to recreate that. I love the combination of sweet and spicy with the crunch of the vegetables and the tang of the pineapple. </span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><a href="https://picasaweb.google.com/lh/photo/ymS7gXxi8TriahgOGnT1LNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-SXv3EhYTyds/T6iPjht87EI/AAAAAAAAHrw/wQBra6eby7c/s400/IMG_20120430_195311.jpg" width="400" /></a> </span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">As I was making dinner that night my daughter and her boyfriend came in and tried the sweet chili sauce I had made and declared it better than that certain restaurant. I liked that the flavors are fresh, the chicken isn't battered and deep fried and I can add as many vegetables and as much pineapple as I desire. </span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">When making the sauce I used fish sauce which can be found in the Asian section of your grocery store or at most Asian markets. It is usually only a few dollars for a 750 milliliter bottle. If you can't find it locally you can order it <a href="http://www.amazon.com/Cock-Brand-Fish-Sauce/dp/B003WVEY2O/ref=sr_1_7?s=grocery&ie=UTF8&qid=1336453511&sr=1-7">here on Amazon</a>. It can also be used to make curry and many other Asian sauce and soups.</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;">I chose to use a blend of juices because that is what I had on hand but mixing these juices in any combination or using only one or two of them will work fine also. This recipe makes about 2 1/2 cups worth of sauce so there is plenty to use as a dip for chicken fingers or spring rolls, coating chicken wings, sauce for pork and shrimp or what ever else you would like.</span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><br /></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><span id="internal-source-marker_0.6684144192830875" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline;">Sweet and spicy chicken stir fry</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serves 4-6</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 pounds boneless skinless chicken breasts, cut into 1 inch pieces</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 cup cornstarch</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 Tablespoons canola or vegetable oil</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/ 2 - 2 bell peppers (red, yellow and/or red - your choice), cut into 1 inch pieces</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 medium onion,chopped into 1 inch pieces</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 cups pineapple chunks or 20 ounce pineapple chunks, drained (may reserve the juice to use in sauce)</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sweet Chili Sauce (recipe below)</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Place
chicken in a gallon size Ziploc bag with the cornstarch. Seal bag and
shake to coat chicken with the cornstarch. Heat oil in in a large
skillet over medium high heat. Add 1/2 the chicken to the skillet and
cook until lightly browned and until juices run clear. Remove chicken
from skillet and set aside. Add another tablespoon of oil to the
skillet and repeat with remaining chicken. </span></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/kiWuXbt0rsoB206WBv_XVtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="308" src="https://lh4.googleusercontent.com/-jXCfqarS2PY/T6iPDD9ri-I/AAAAAAAAHrQ/Aza6Is6uKX4/s400/IMG_20120430_192923.jpg" width="400" /></a> </span></span></div>
<div style="font-family: inherit; text-align: justify;">
<br /></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Raise heat to high and add
onions to the skillet and cook for 2 minutes. Add peppers and
pineapple, cook until peppers soften slightly but are still crisp, about
2 - 3 minutes. </span></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/Ta-AV5exReLWUY60W9JqXtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="284" src="https://lh3.googleusercontent.com/-Y7rIS33miok/T6iPL5izbmI/AAAAAAAAHrY/woU85GlqQLI/s400/IMG_20120430_193605.jpg" width="400" /></a> </span></span></div>
<div style="font-family: inherit; text-align: justify;">
<br /></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add chicken back into the skillet, stir to combine with
onions, peppers and pineapple. </span></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/oglLazPlOQEb2XuJt5bdmdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="295" src="https://lh3.googleusercontent.com/-dctOlxaqdMc/T6iPSl9AK_I/AAAAAAAAHrg/xzVHQDAF6Q4/s400/IMG_20120430_193831.jpg" width="400" /></a> </span></span></div>
<div style="font-family: inherit; text-align: justify;">
<br /></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add 3/4 cup to 1 cup sweet chili sauce to
taste. Stir quickly to coat. Remove from heat immediately and serve.</span></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/oglLazPlOQEb2XuJt5bdmdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="295" src="https://lh3.googleusercontent.com/-dctOlxaqdMc/T6iPSl9AK_I/AAAAAAAAHrg/xzVHQDAF6Q4/s400/IMG_20120430_193831.jpg" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/yoA0-jxfzPtLSkjFIS4motMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-Rx6Utl-d6qk/T6iPoX9rYDI/AAAAAAAAHr4/Osikbj8X08Y/s400/IMG_20120430_195250.jpg" width="400" /></a> </span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sauce:</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup rice vinegar </span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup white wine vinegar</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup sugar</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 cup water</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">6 Tbsp. fish sauce</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup pineapple/orange/apple juice (I used a combination - “Lagers” brand)</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">5 cloves garlic, minced</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon dried crushed chili (may adjust to your own preference in heat)</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 Tbsp. cornstarch dissolved in 1/4 cup cool water</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1.
In a small saucepan combine both vinegars, sugar, water, fish sauce,
juice, garlic and dried chili. Bring to a rolling boil over medium high
heat </span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2.
Reduce heat to medium and allow sauce to boil until reduced by half
(about 10-15 minutes). Just before it is done boiling combine the water
and cornstarch in a jar and shake it up to combine and dissolve the
cornstarch.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3.
Reduce heat to low and slowly add the cornstarch-water mixture. Stir to
combine. Cook until the sauce has thickened, stirring often (2-3
minutes).</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4.
Remove from heat and adjust taste if needed. You may add more chili if
you like it spicier, more sugar if you want sweeter. If adding more
chili or sugar allow the sauce to set for a few minutes to allow the
flavors to combine. Typically you will initially taste sweet with a
touch of sour following finishing with the spiciness.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">5.
Use this sauce for spicy and sweet chicken stir fry or use to coat
chicken wings for a “spicy Asian” wings. It can also be used as a dip
for chicken, pork chops, shrimp and spring rolls.</span></span></div>
<div style="font-family: inherit; text-align: justify;">
<span style="font-size: small;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/tJ63RcbzaSwTb4aFh9av29MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh6.googleusercontent.com/-zTMJ7U55AfM/T6iPuCehHSI/AAAAAAAAHsE/i5XtvIlN96Q/s400/IMG_20120430_204330.jpg" width="357" /></a> </span></span></div>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-51712418393552387402012-04-29T22:45:00.000-07:002012-04-29T22:45:38.281-07:00Shepherds Pie<div style="text-align: justify;">
There are some people in my family won't eat certain foods as left overs. It makes me a bit crazy sometimes. Whether it is because it changes the taste or consistency they are very picky about what they will eat a second time around. This dish is definitely NOT one of those. Ground meat and vegetables in it's own gravy all topped by mashed potatoes and a touch of Parmesan cheese and pepper. This only gets better the next day.</div>
<div style="text-align: justify;">
<a href="https://picasaweb.google.com/lh/photo/a4nf8LCDl8rhqBpoZ4XKdNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-ag1YJFY86uU/T2A-yuz3fnI/AAAAAAAAHkw/Zl8hE7LPPJ0/s400/100_0797.JPG" width="400" /></a></div>
<br />
<div style="text-align: justify;">
The mashed potatoes used in this dish can be freshly mashed or from a box, the choice is yours. I like to make an extra large amount of mashed potatoes for dinner on the weekend and then have plenty of left overs to use for this dish a few days later. </div>
<div style="text-align: justify;">
<a href="https://picasaweb.google.com/lh/photo/RzftQ75LV9s7gggHGmfTX9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-nID_oqqsEBw/T2A_cNLC2cI/AAAAAAAAHkY/hvp4aptTbOg/s400/100_0806.JPG" width="400" /></a> </div>
<br />
<div style="text-align: justify;">
Making these in individual ramekins just makes this fun for my family but it is also easily done in a 9 x 13 casserole dish.</div>
<br />
<u><b>Shepherds Pie</b></u><br />
<br />
6 cups prepared mashed potatoes<br />
2 Tablespoons olive oil<br />
1 medium onion, chopped<br />
1 pound lean ground beef<br />
1 pound lean ground pork<br />
1 teaspoon garlic powder or 1 clove garlic, minced<br />
3 cups frozen mixed vegetables, thawed<br />
1 3/4 cups beef broth<br />
1 1/2 teaspoon Worcester sauce<br />
3 Tablespoons all purpose flour<br />
Salt and Pepper to taste<br />
Freshly grated Parmesan Cheese, optional<br />
<br />
Preheat oven to 375 degrees. <br />
<br />
<div style="text-align: justify;">
In a large skillet heat the oil and saute the onion until it is soft. Add the beef and pork to the skillet and season with salt and pepper. Cook the until the meats are cooked through and the juices run clear, breaking up the meats and stirring often. Add the broth, Worcester sauce and flour to the meat mixture and cook over medium heat until broth thickens slightly. Stir in the thawed vegetables. Season with additional salt and pepper to taste if needed. </div>
<br />
<div style="text-align: justify;">
Pour meat and vegetable mixture into the bottom of a casserole dish or divide evenly between ramekins (I use a dozen 10 ounce ramekins). Top with mashed potatoes, pushing potatoes to the edge of your baking dish or ramekins, sealing in the meat and vegetable mixture beneath it. Top with a sprinkling of freshly grated Parmesan cheese and a dash or two of freshly ground pepper if desired. Bake for 30 minutes until lightly golden. If baking in ramekins I find it best to place them on a cookie sheet and bakeg them on the cookie sheet. Doing this makes it easier to move them in and out of the oven and avoids having to clean the bottom of the oven should some of them bubble over a little. </div>
<br />
Allow to cool 5 minutes before serving.<br />
<a href="https://picasaweb.google.com/lh/photo/1NdaLeBSM60EDv3cGd8l_NMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-te8rtTvr9Rc/T2A-x1c5TaI/AAAAAAAAHk4/4RCwniMryio/s400/100_0796.JPG" width="400" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/fhSuOoWgbNNqogh3joxPitMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-44cX6ERr8Cc/T2A_EfPolUI/AAAAAAAAHlA/i6pSana3xaQ/s400/100_0799.JPG" width="400" /></a><br />
<a href="https://picasaweb.google.com/lh/photo/-Fu2rThaKgzBAcI6XluzBtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="355" src="https://lh3.googleusercontent.com/-jr7YBK-MeX8/T2A_ZM7eK_I/AAAAAAAAHkg/8m7XstZe-jQ/s400/100_0805.JPG" width="400" /></a>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-27339600431662288492012-04-11T23:10:00.000-07:002012-04-11T23:10:22.683-07:00Kit Kat Cake and a Birthday<div style="text-align: justify;">I have five adorable nephews one of which celebrated his 10th birthday last month. And one thing he knows is that his auntie will make the cake he desires. The one thing I can count on when it comes to his birthday cake is that it will include chocolate. This year he decided he wanted a cake that would reflect his favorite candy bar, Kit Kat. This was not a surprise as last year he wanted cupcakes, you guessed it, Kit Kat. I decided that the cake would look like a normal chocolate cake on the outside but I would try to make the cake look like the layers of a Kit Kat when it was cut into. My nephew agreed to this but he had one stipulation, there MUST be Kit Kat pieces on top. I think he was happy with the results.</div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/PxbVbnJUyWwsFOr6-YeXkdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="245" src="https://lh4.googleusercontent.com/-QYLaTPCtT8I/T2q4UeBoSbI/AAAAAAAAHb8/MghNKmeTh5Q/s400/100_1298.JPG" width="400" /></a> </div><a href="https://picasaweb.google.com/lh/photo/k6Kcux0lVJh0DYrq0oSqoNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="154" src="https://lh4.googleusercontent.com/-UhCozjnSAdk/T4ZToF_By-I/AAAAAAAAHaQ/UuI1rjl53ew/s640/100_1302.JPG" width="640" /></a><br />
<br />
<br />
<div style="text-align: justify;">Friends came over, pizza and cake were eaten and presents were opened. We had a wonderful time socializing and celebrating this very important mile stone, the first decade of life.</div><embed flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2F105223714868344980221%2Falbumid%2F5730359524810254465%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" height="267" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="400"></embed><br />
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<u><b>Kit Kat Cake</b></u><br />
<br />
<u>Vanilla Buttermilk cake (make a double batch)</u><br />
<br />
2-1/4 cups all-purpose flour<br />
1/2 teaspoon baking soda<br />
1-1/4 teaspoons baking powder<br />
3/4 teaspoons salt<br />
1/2 cup butter, room temperature<br />
1-1/4 cups sugar<br />
4 large whole eggs, room temperature<br />
1 cups buttermilk, room temperature<br />
1 teaspoons pure vanilla extract or vanilla bean paste<br />
<div style="text-align: justify;"> </div><div style="text-align: justify;">Preheat oven to 350 degrees. Grease and flour a 9 x 13 baking pan. I used a deep roasting pan in order to insure it would not spill over while baking. <u><b>REMEMBER - YOU NEED TO DOUBLE ALL INGREDIENTS.</b></u> Combine flour, baking soda, baking powder, and salt in a small mixing bowl.</div><div style="text-align: justify;"> </div><div style="text-align: justify;">With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Reduce speed to medium. Add eggs, beating until each is incorporated, scrape down sides of bowl as needed and continue to beat on medium heat until pale yellow. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in vanilla, continue beating for 1 minute.</div><div style="text-align: justify;"> </div><div style="text-align: justify;"> Pour the batter into the prepared pan. Bake, rotating pan halfway through, until cake springs back when lightly touched and a cake tester inserted in center comes out clean, about 50-55 minutes. Transfer pan to wire racks to cool 20 minutes; turn cake onto cooling rack and cool completely.</div><div style="text-align: justify;"> </div><div style="text-align: justify;"><u><b>Chocolate Frosting (make a double batch if using for Kit Kat cake)</b></u></div><div style="text-align: justify;">Very slightly adapted from <a href="http://www.ourbestbites.com/2010/05/chocolate-frosting/">Our Best Bites </a></div><br />
2/3 cup granulated sugar<br />
1/3 cup all-purpose flour<br />
1 tablespoon unsweetened cocoa powder<br />
3/4 cup milk<br />
1/2 cup heavy cream<br />
1 cup (2 sticks) <strong>real</strong> butter, softened<br />
1 cup semi-sweet chocolate chips, melted<br />
<br />
<br />
<div style="text-align: justify;"><b>REMEMBER TO DOUBLE ALL INGREDIENTS.</b> Melt your chocolate chips and set aside to cool to room temperature. chocolate shoud not harden but should still be stir-able and soft. </div><br />
<div style="text-align: justify;">In a small saucepan, whisk together sugar, flour, cocoa, and milk. Bring it all to a low boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Do not allow to get too thick or the next step will be difficult. Remove pan from heat and strain mixture through a mesh strainer, stirring and pushing it through and into a small bowl to remove any lumps. Cool completely in the refrigerator or freezer stirring occasionally.</div><br />
<div style="text-align: justify;">When chocolate flour mixture is completely cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in cooled melted chocolate and beat again until well combined and fluffy, about 2 minutes. Spread frosting on cake and use to decorate.</div><br />
<u>ASSEMBLE CAKE</u><br />
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<div style="text-align: justify;">Cut the cake into three even layers. You may use a long serrated knife or a long piece of floss by wrapping it around the cake at the level you want to separate the layers, cross the ends of the floss and pull it through the cake. Remove the layers. </div><br />
<div style="text-align: justify;">Place bottom layer of tray. Spread a thin layer of chocolate frosting over the top of the bottom layer and top it with the second layer. Spread another thin layer of frosting over the second layer and top it with the top layer. Frost and decorate the cake as you like.</div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/w3lc3mqEExxwbAwqw1Nq2tMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="303" src="https://lh3.googleusercontent.com/-c0eO8KkOJXQ/T2q4osoKKtI/AAAAAAAAHb4/xbvu7RnBHzg/s400/100_1301.JPG" width="400" /></a> </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/f1uW8PvDKiJcGAYYMWa619MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="309" src="https://lh6.googleusercontent.com/-9xoSx6WnEK8/T2q5QVOSuhI/AAAAAAAAHcA/x5fMEl8JuUc/s400/100_1319.JPG" width="400" /></a></div>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com4tag:blogger.com,1999:blog-6518423355033731583.post-75980926122608457532012-03-21T22:17:00.000-07:002012-03-21T22:17:27.417-07:00Roasted Califlower<div style="text-align: justify;">Cauliflower has always been one of those vegetables that my kids will eat but would rather forget about if I let them. They say it doesn't have much taste and since I typically won't let them cover it in cheese it's just boring. Until Now! Who knew that simply roasting this unassuming vegetable with some spices would make it a vegetable they would actually request?! It's like magic! Ta da!</div><div><a href="https://picasaweb.google.com/lh/photo/07QzQP5m7ExkjecB_WHfbdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh5.googleusercontent.com/-zvSNH8gwmZo/T2A5WZZTw1I/AAAAAAAAG7I/vD72rAiORo8/s400/100_1275.JPG" width="343" /></a><br />
<div><br />
</div><div style="text-align: justify;">I originally made one large head of cauliflower and have learned that just isn't enough. They WANT leftovers of this stuff. Consider yourself warned. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><u>Roasted Cauliflower</u></b></div><div><br />
</div><div>3 Tablespoons of good quality olive oil</div><div>3 cloves of garlic, minced</div><div>1 head of cauliflower </div><div>3/4 to 1 teaspoon curry power </div><div>Sea salt</div><div><br />
</div><div>Mince the garlic into a small bowl and pour in the olive oil. Using the back of a spoon press the garlic against the bottom and sides of the bowl to help the garlic flavor the oil. Set aside.</div><div><br />
</div><div>Cut the cauliflower into florets and clean them well. Drain and dry each floret completely. </div><div><a href="https://picasaweb.google.com/lh/photo/Y8Udp1KsDIId1ZPjTSRuDNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-dbKQjAt9Y5A/T2A3REl4GsI/AAAAAAAAG6s/Nrp9oKX96hY/s400/100_1252.JPG" width="400" /></a></div><div><br />
</div><div style="text-align: justify;">Preheat oven to 400 degrees. Line a Baking sheet with parchment paper (makes for much easier clean up) and lay the florets in the pan on top of the parchment paper. Stir the garlic and olive oil and drizzle all of it over the cauliflower florets. Toss the florets to coat them evenly with the oil mixture and spread them out evenly in the baking sheet. I used my hands, it was easiest. Sprinkle the florets with curry powder and season with sea salt to taste.</div><div style="text-align: left;"><a href="https://picasaweb.google.com/lh/photo/9uFnhM-wW8LDw9Wwy0n_-9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-AZXw5VGnz0Y/T2A4Ydq209I/AAAAAAAAG60/p18Tw_FJvVA/s400/100_1265.JPG" width="400" /></a></div><div><br />
</div><div style="text-align: justify;">Roast in the oven for 30 minutes. Remove and serve. While this good nice and hot I have been told that it is also very good cold....yes.....someone loved it so much they ate it cold. </div><div style="text-align: left;"><a href="https://picasaweb.google.com/lh/photo/cptwMkEZgo301C9kE-7sh9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-CuhH-COhgRY/T2A5DWTxqMI/AAAAAAAAG7c/Gt6cBm2FcG4/s400/100_1271.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/7_PxrPM8h78Lqg5tJp94W9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-c-9m1k2OKMs/T2A419dA3NI/AAAAAAAAG7U/ujmYPHB86Kg/s400/100_1269.JPG" width="400" /></a> </div></div><div><br />
</div><div><div style="text-align: justify;">If you need help with cutting up the head of cauliflower, check out <a href="http://www.cookthink.com/reference/120/How_to_cut_a_head_of_cauliflower_into_florets">this page</a>, it is short and to the point but does a good job of making it easy to do and understand.</div><div><br />
</div></div>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-47863708142971474722012-03-15T23:43:00.000-07:002012-03-15T23:43:07.908-07:00(Green) Kettle Corn<div style="text-align: justify;">Popcorn. Some love it, some hate it, some can't help but inhale it. Most people have a favorite....movie popcorn, caramel corn, <a href="http://fromthemindoflaura.blogspot.com/search?q=popcorn">white chocolate popcorn</a> and the often sought after kettle corn. I have been know to give popcorn in goodie bags at Christmas (need I say white chocolate popcorn again?) and it is great as a favor for showers when put in a cute container or cello bag tied with a pretty bow.</div><a href="https://picasaweb.google.com/lh/photo/hYVPF_it9kN3w-VS-bfFcNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-F_BYhH12HC8/T2LRQ3KsFtI/AAAAAAAAG3g/avCoUiLQPME/s400/100_1291.JPG" width="400" /></a> <br />
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<div style="text-align: justify;">Kettle corn is quick and easy to make and is easily colored to match the decorations at any event or just to make it fun for the family. St. Patrick's day anyone?</div><a href="https://picasaweb.google.com/lh/photo/QgCh-vpL5m4D4vqcZXU1Q9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-goPjpB55OEg/T2LQ4z_3WlI/AAAAAAAAG3k/Xx_C2SbIH4A/s400/100_1287.JPG" width="400" /></a><br />
<br />
<div style="text-align: justify;">I use a <a href="http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35/ref=sr_1_1?ie=UTF8&qid=1331877713&sr=8-1">Whirley-pop</a> popper but have also done it in a large pot. I you are using a pot you want to make sure it is at least 6 quarts and should be about as wide as it is tall to allow the popcorn to bounce around enough. If possible, when using a large pot place the lid just slightly off center to allow a bit of steam to escape. This allows the kettle corn's crisp coating to stay ....well crisp and not get as sticky from the steam. It is important to have everything ready. Lay out the parchment paper have the rubber spatula ready, measure out the ingredients and have them within reach at all times. </div><div style="text-align: justify;"><br />
</div><br />
<b><u>Kettle Corn (Colored Kettle Corn)</u></b><br />
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1/2 cup oil (canola, peanut, coconut all work well)<br />
1/2 cup sugar<br />
1/2 cup popcorn kernels<br />
10 drops of liquid food color of your choice (optional)<br />
<br />
Equipment:<br />
Whirley-pop pot or 6 quart pot with a lid<br />
parchment paper<br />
rubber spatula <br />
<br />
Pull off about 2 feet of parchment paper and lay it on the counter. Measure out all your ingredients. <br />
<br />
<div style="text-align: justify;">Add oil and food coloring if you are using it, to the pot. Stir. Heat oil over medium heat for about one minute. Add the sugar and popcorn kernels, stir and cover with lid, or close the top of the Whirley-pop pot. Heat popcorn until it begins to pop, turning the crank of the Whirley-pop occasionally. If using a large pot shake the whole pot occasionally. When the kernels begin to pop begin cranking (or shaking) continually until there are about 2 seconds between pops. Remove from heat immediately and pour out onto the waiting parchment paper. Using your rubber spatula, spread the popped kernels out as quickly as possible. Sprinkle with salt to taste immediately. Allow to cool for about 10 minutes. </div><a href="https://picasaweb.google.com/lh/photo/GuOqsEGcJZkMm46qYH8Ya9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-DLzFEU0RTck/T2LQFth7iAI/AAAAAAAAG3Q/2Miu0A4evR4/s400/100_1283.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/vQ1YlN2Mf6afFmhhY8qIf9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-SGeTRzyaYJk/T2LQYPpkQeI/AAAAAAAAG3U/tD45YOoA63w/s400/100_1285.JPG" width="400" /></a> <br />
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Break up any large chunks of popcorn that have stuck together. Serve.<br />
<a href="https://picasaweb.google.com/lh/photo/A3_ZsoH2SYRP3fbXeOH9wNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-OpxKW31f46Y/T2LQ6ewBr7I/AAAAAAAAG3c/jKszz7wUM9k/s400/100_1288.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/sbkq-ulf-Up1c1gbD7RcZ9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/--E5eVH0n_t0/T2LRZelCXiI/AAAAAAAAG3Y/sRajBIm6eiM/s400/100_1295.JPG" width="400" /></a><br />
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My step mother Amy taught me how to make this and my family has been enjoying it for years since. Got to love it!<br />
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Note: Adding the popcorn kernels to heated oil instead of cold oil allows them to be fluffier when it pops. When adding the kernels to cold oil they absorb more of the oil softening it. The harder the kernels the more force it takes to explode therefore giving you a fluffier piece of popcorn.Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com1tag:blogger.com,1999:blog-6518423355033731583.post-73340709159673888522012-03-13T22:52:00.000-07:002012-03-13T22:52:00.939-07:00Alexia Yukon Gold Julienne Fries with Sea Salt<div style="text-align: justify;">There are nights that I am just not in the mood to put much effort into dinner. You know those nights. Whether it is because the kids have been especially "active" or the washer flooded or your work day seemed to be nonstop or you didn't sleep well the night before...or it has just been one of those days....you know what I mean......crazy! On nights like this I want something really easy but mostly healthy for my family. Whether it is turkey burgers or panini full of left over chicken and veggies fries are always a welcome addition. Heck! French fries and apple slices works for me. Fries make me happy!</div><a href="https://picasaweb.google.com/lh/photo/hPbFz6n74quKFz29cH4mYNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh5.googleusercontent.com/-qx18RdZCQRk/T2Aues6aW4I/AAAAAAAAGtQ/qQdj_WB2FtM/s400/100_1280.JPG" width="343" /></a> <br />
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<div style="text-align: justify;">I like my fries crispy on the outside and tender on the outside. I don't want fillers or preservatives and love when I can get this in frozen fries.</div><br />
<div style="text-align: justify;">Alexia has several types of fries including sweet potato (very good!), fries with rosemary and garlic and the ones I choose to tried, the Yukon gold with sea salt. </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/TraUomuUKuAoE5OgJRZr2NMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-Cmlbz1rzmu0/T2Akvh5gFHI/AAAAAAAAGtM/WrRp0qViIak/s400/100_1250.JPG" width="400" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I baked them in my Breville counter top toaster/convection oven to make it even easier and they turned out perfectly. I left them in for about 3 minutes longer than recommended (I usually do, like I said I like them crispy) and they were perfect. Fresh taste, lightly salted (I added a little more salt) quick and easy. What else could I ask for. </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/yIqss179xtHINNs6Z6QqmdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-HSWSyCrgdbQ/T2AkXUOFKDI/AAAAAAAAGsg/4QE_OAzXrXQ/s400/100_1280.JPG" width="400" /></a> </div><br />
Head over to the <a href="http://www.facebook.com/alexiafoods">Alexia Foods Facebook Page</a> and vote to help them "reinvent a classic" (4th link below the picture on the left side of the page). After you vote you will be able to choose to receive a $1 off coupon on an Alexia food product.<br />
<a href="https://picasaweb.google.com/lh/photo/C_UWlysxYXQQBoMu7DTuu9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-PRnXWe-oOII/T2AjfZZ2m8I/AAAAAAAAGtY/MujWsvqdmJo/s400/100_1277.JPG" width="400" /></a><br />
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<span style="color: black;"><span style="color: #666666; font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><i>As part of the Foodbuzz Tastemaker Program, I received a coupon for a free Alexia food product </i></span></span>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-16919781117410629902012-03-09T00:01:00.000-08:002012-03-09T00:01:38.352-08:00Szechuan Green Beans and Tofu<div style="text-align: justify;">My family loves tofu and we are always looking for ways to use it. I usually buy it at Costco and put it in the freezer and pull it out as needed. Doing this changes the consistency a little, making it a bit spongier, but it works for what I usually use it for. </div><a href="https://picasaweb.google.com/lh/photo/hIxP6r2shMdwWwZocpTlMdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh3.googleusercontent.com/-rIe5aaWpZcw/T1miqbXw9ZI/AAAAAAAAGrg/hUxmeWqgP84/s400/100_1233.JPG" width="343" /></a> <br />
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<div style="text-align: justify;">I wanted something with a fresh sauce and a little kick. Fresh minced ginger, garlic and crushed red pepper sounded perfect. What we ended up with was perfect. If you like a lighter coating of sauce cut the recipe in half. My family likes it a bit saucy especially when served with rice.</div><br />
<b><u>Szechuan Green Beans and Tofu</u></b><br />
<br />
1 pound extra firm tofu<br />
1 pound fresh green beans<br />
1/2 cup water, divided<br />
1/4 cup + 3 tablespoons soy sauce<br />
1-1/2 tablespoons tomato paste<br />
3 teaspoons sugar<br />
1/4 teaspoon crushed red pepper <br />
6 tablespoons sesame oil, divided<br />
2tablespoons rice vinegar<br />
5-1/2 tablespoons cornstarch, divided<br />
1 tablespoons minced fresh ginger<br />
2 cloves garlic, minced<br />
<br />
<div style="text-align: justify;">Place the tofu on on a layer of paper towels. Cover with another layer of paper towels and place a large book on top to press out as much of the liquid in the tofu as possible. This can be done layered as follows from bottom to top: paper towels, tofu, paper towels, piece of plastic wrap (to protect the book if this is what you use) and topped with a heavy book. I have also placed the bottom layer of paper towels on a plate, then the tofu, topped with more paper towels, another plate and then a heavy book. By pressing out as much of the fluid as possible you allow the tofu to absorb more of the flavors you will be cooking with. Press the tofu for about 15 to 20 minutes.</div><a href="https://picasaweb.google.com/lh/photo/kUnY5inqTJEa-okTZ-G-v9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-sup0--nEEDA/T1mhk8KN4FI/AAAAAAAAGq8/aHBaN2DqDPg/s400/100_1223.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/CZluuqJTU2MmVSguxC8J79MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-mD-E19lVRqs/T1mhl1KsCgI/AAAAAAAAGrA/YnAvga53OVQ/s400/100_1224.JPG" width="400" /></a><br />
<br />
<br />
<div style="text-align: justify;">In a small mixing bowl combine 1/4 cup of the water, soy sauce, tomato paste, sugar, 2 tablespoons sesame oil, rice vinegar, red pepper and 1-1/2 tablespoons of corn starch. Whisk until well combined. </div><br />
<div style="text-align: justify;">Prepare green beans by snapping off the ends and breaking into the size you prefer. Cut tofu into bite size cubes, place it in a medium mixing bowl and toss with remaining 4 tablespoons of corn starch. Coating the tofu with corn starch will give it a crisp coating when you cook it. </div><a href="https://picasaweb.google.com/lh/photo/4n2dNn1CJXi7NNxV9QbCtdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-zK8sOodxD08/T1mh1t1oo6I/AAAAAAAAGrE/KPJ-KHx8Cus/s400/100_1226.JPG" width="400" /></a><br />
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<div style="text-align: justify;">In a large skillet heat 2 tablespoons of sesame oil. Add the tofu and cook over medium high heat until lightly brown and crispy, stirring occasionally. Remove tofu from skillet and set aside.</div><a href="https://picasaweb.google.com/lh/photo/0asgw9Cc-BKOFxBQ2k9S6dMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-Ru1GE6TGbO8/T1mia7gJ0jI/AAAAAAAAGrM/6s1ub5MUIK0/s400/100_1228.JPG" width="400" /></a><br />
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<div style="text-align: justify;">Reduce heat to medium, add last 2 tablespoons of sesame oil, mince ginger, garlic and green beans. Cook, stirring constantly for about 2 minutes. Add the remaining 1/4 cup of water, place a tight fitting lid on the skillet and about 4 minutes until the green beans are tender but still crisp. Add the soy sauce mixture to the green beans and cook about 2 minutes until the sauce thickens. </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/QLGN1WB-myMOC46hxcKFutMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-48x7jI5FWQk/T1miuZFdJJI/AAAAAAAAGrU/XRWFw_9Iqvg/s400/100_1232.JPG" width="400" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Add the cooked reserved tofu, stir and cook about 1 minute until heated through. Serve with rice.</div><a href="https://picasaweb.google.com/lh/photo/zAVcDzPFSi8U7i-ZIgMostMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-jhm5ND4916Y/T1mi-axge7I/AAAAAAAAGro/HIGrIB_krOo/s400/100_1235.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/a5uLN5rhF0bJEYawBWBIqtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-knBWL5q-zw8/T1mi-rBhPYI/AAAAAAAAGrk/PCYWZVFdybY/s400/100_1234.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/pc-pBV7sx96G5lvDLCofmNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="265" src="https://lh5.googleusercontent.com/-C95Z__59X4s/T1mi8-WEcVI/AAAAAAAAGrs/f-QeqRr1UgI/s400/100_1236.JPG" width="400" /></a><br />
<br />
Serves 6Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-87716799159393630022012-02-26T23:41:00.002-08:002012-10-01T19:40:02.501-07:00Broccoli Chicken and Quinoa Casserole<div><div style="text-align: justify;">You may have noticed I love comfort food. Food that makes you think of home, childhood and security. Casseroles are considered comfort food by many people and this one definitely fits the bill for my family. </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/NFFTEzdsCzXZCP06z3M4ENMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-k8YVj_rMqvI/T0sjRaLKG8I/AAAAAAAAGjs/MP0ON5kMDfg/s400/100_1207.JPG" width="400" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This casserole began with my sweet friend Carol bringing her overflow of fresh broccoli to the office and telling me to "take a lot." I thought about a few things I could do with it for dinner that night but when I got home I decided that a twist on a classic was in order. Lightening it up using fat free soup, just a touch of mayo and a good amount of spices to liven up the flavor. In the end my family inhaled it and I was lucky to have a small amount to take for lunch the next day. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Although this casserole is easy to throw together if you are looking for something quicker try using broccoli that has already been cut into florets and a rotisserie chicken. You could even use frozen cooked chicken breast if you like.</div><br />
<u><b>Broccoli Chicken and Quinoa Casserole</b></u><br />
<br />
1 can fat free cream of chicken soup<br />
1/4 cup low fat mayonnaise<br />
1/4 cup skin milk<br />
2 teaspoons curry powder<br />
1 teaspoon ground cumin<br />
1/4 teaspoon nutmeg<br />
1/8 teaspoon cayenne pepper<br />
1 teaspoon salt<br />
a few dashes of pepper<br />
1-1/2 cups shredded cheddar cheese, divided<br />
1-1/4 pounds fresh broccoli florets<br />
2 cups diced or shredded cooked chicken breast<br />
1-1/2 cups dry quinoa, rinsed<br />
3 cups chicken broth<br />
<br />
In a small sauce pan bring the chicken broth to a low boil. Stir in the quinoa, cover and cook on low heat about 15 minutes until all the liquid is absorbed and the quinoa is tender. Pour quinoa into a bowl and place in the freezer for about 15 minutes to cool, stirring a few times, until it reaches room temperature.<br />
<br />
Preheat oven to 375 degrees. Spray a 9x13 baking dish with non stick spray.<br />
<br />
In a bowl combine the soup, mayonnaise, milk, curry powder, cumin, nutmeg, cayenne pepper, salt and pepper. Set bowl with sauce mixture aside. Add the broccoli florets and chicken to the bowl with the cooled quinoa.<br />
<a href="https://picasaweb.google.com/lh/photo/JfhwEbjUyW_wzh8vz64h6dMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-231b1hKQcOk/T0shS3dwlfI/AAAAAAAAGjI/DTl15Oy0L5U/s400/100_1187.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/KdHoC5AnDvATjOdmRdE5OtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-CQxtra3vrxo/T0shgDMgRyI/AAAAAAAAGjA/Ey6ADT2767Y/s400/100_1189.JPG" width="400" /></a><br />
<br />
Pour sauce mixture over the broccoli mix and stir in 1 cup of shredded cheddar cheese. Mix until well combined. Pour the mixture into the prepared baking dish and sprinkle the top with the remaining 1/2 cup of shredded cheddar cheese.<br />
<a href="https://picasaweb.google.com/lh/photo/MXZHMFSYnGE7rFc9_ZPnTtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-DOeMSWJXg3U/T0sh0oHMmUI/AAAAAAAAGjU/mTcBROxfErw/s400/100_1192.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/WbljE-1Sl-6g4523D6TEINMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-_wv6DvYbqas/T0siwou6OnI/AAAAAAAAGjc/bLaZWkuzogc/s400/100_1200.JPG" width="400" /></a> <br />
<br />
Bake for 30 minutes. Remove from the oven and allow to sit for 5 minutes before serving.<br />
<a href="https://picasaweb.google.com/lh/photo/JDQW3XzAOPj3_61bc8vdV9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-OCKt8qiUVCs/T0si5i7exKI/AAAAAAAAGjk/lU3AMT8nJXk/s400/100_1201.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/6qB8uoAGWLNMQqa4No9a8NMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-v1Vg-Grz9go/T0sjftD5XsI/AAAAAAAAGj0/txUNVwD0LJk/s400/100_1209.JPG" width="400" /></a></div>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com1tag:blogger.com,1999:blog-6518423355033731583.post-43255533863048770302012-02-14T23:30:00.000-08:002012-02-14T23:30:56.859-08:00Miso Chicken<div style="text-align: justify;">On a fairly regular basis I am challenged, for lack of a better word, by friends and family to try to recreate a dish they had someplace or to create a dish using a certain ingredient. Recently I was given some Miso paste and told "let me know what you come up with." I put the paste in the refrigerator and forgot about it for a few weeks. Then about a week ago I decided it was time to do something with it.</div><a href="https://picasaweb.google.com/lh/photo/XC2ORfY6XfAW-3oWCS4KLtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-_asr1XzsZ80/TztCjCGaoiI/AAAAAAAAGY0/DOFf0jBfuWs/s400/100_1147.JPG" width="400" /></a> <br />
<br />
<div style="text-align: justify;">I love Miso soup but didn't want to do the obvious so I decided to make a marinade and grill some chicken with it. I wanted something that wouldn't require very much planning ahead and would give us a little bit of change. I looked in my pantry and decided to on a few additional ingredients and went to work. The marinade took only minutes to put together and while the chicken marinaded I cooked the rice. I served it with jasmine rice and broccoli and found that the combination of ingredients gave the chicken an earthy flavor that went well with them.</div><br />
<div style="text-align: justify;">I used the Williams Sonoma's <a href="http://www.williams-sonoma.com/products/greenpan-cast-iron-nonstick-grill-pan-lid-rack/?pkey=e%7Cgreenpan%7C1%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH%7C%7CNoFacet-_-NoFacet-_-NoMerchRules-_-">GreenPan</a> Cast Iron Nonstick pan, which I LOVE. Any grill pan, cast iron skillet or skillet that conducts heat well will work. Using your BBQ would work really well also. </div><br />
<b><u>Miso Chicken</u></b><br />
<br />
4 Tablespoons light miso paste<br />
3 cloves garlic, minced<br />
3 Tablespoons rice vinegar<br />
2 Tablespoons sesame oil<br />
1 teaspoon roasted ground ginger<br />
4 boneless skinless chicken breasts or 6 boneless skinless chicken thighs <br />
<br />
<div style="text-align: justify;">Combine the miso paste, minced garlic, rice vinegar, sesame oil and ginger. Stir until well combined.</div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/vv292cCO29Q3qtNXbUtYcdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-Q80l_V7a0LE/TztC5MOq5EI/AAAAAAAAGcg/7mxPrtzB3Ys/s400/100_1150.JPG" width="400" /></a> </div><br />
<div style="text-align: justify;">Place chicken pieces into a a gallon size zip top bag. Add the miso marinade. Seal the bag and massage the chicken with the marinade for about two minutes, making sure each piece is coated. Place bag of chicken in the refrigerator for an hour. </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/FjPe5U7mQshLcuNWW0Gw5tMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-gFWRNjqEaxk/TztDLI5-O1I/AAAAAAAAGck/lqONO9W5uko/s400/100_1152.JPG" width="400" /></a> </div><br />
<div style="text-align: justify;">Heat your grill pan over medium high heat and lightly oil it. Remove the pieces of chicken one at a time and place them on the hot pan. Sear both sides until nice grill lines develop (or chicken is browned) and lower heat to low heat. </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/mNE7X58VI36_oQgar0T_dtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="283" src="https://lh4.googleusercontent.com/-z4VTrSRfbfo/TztDhT979JI/AAAAAAAAGcs/giaHUlXBBUg/s400/100_1155.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/woaxVBt-MNOIPLwk8GNsk9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-NyQAxHQXktI/TztD1ayCINI/AAAAAAAAGc0/xK6DThx2RLE/s400/100_1159.JPG" width="400" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cover and cook chicken just until the juices run clear. Chicken cooks quickly so you will only need to sear each side for about three minutes and then cook the chicken for about 5 minutes depending on how well your pan conducts the heat. Remove chicken from the pan and allow to sit for five minutes before cutting or serving.</div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/u6vA1QSb6qGVqwrc3XzDvdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-X4kWqiOiyWw/TztEQ4hT75I/AAAAAAAAGc8/JCk4IPb0MJQ/s400/100_1163.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/1UpSn0lYoFIkuoAdjM5FPNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-fb5qz9GW4nQ/TztEi4VwqhI/AAAAAAAAGdE/nIBhxM0voxQ/s400/100_1167.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com4tag:blogger.com,1999:blog-6518423355033731583.post-87795511584568867312012-02-05T22:40:00.000-08:002012-02-05T22:40:51.574-08:00This Bread is So Good it Can't Possibly be Almost Effortless to Make<div style="text-align: justify;">You may have noticed I LOVE BREAD! I love putting the ingredients together watching them transform into something incredibly beautiful and comforting. It fills the house with a smell that screams home. Because of this I am always looking and studying many different recipes and techniques. I read about the chemistry of the bread and how different ingredients effect the taste and texture. One thing I have come to realized is that there are more ways to make bread than I ever realized. </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/65_yAxPI1RlZPWpAe7cMk9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-Bm3heIw4AIw/Tyjd8feMKrI/AAAAAAAAGVQ/amTi8SdUWiM/s400/100_1115.JPG" width="400" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I came across a recipe developed by a by <a href="http://www.sullivanstreetbakery.com/home">Jim Lahey of the Sullivan Street Bakery</a> and knew I had to try it immediately. I was amazed at how quickly it came together and went to bed anxious to bake the bread the next day. I thought about it off and on throughout church (yes I am obsessed) and when I got home I quickly prepared it for baking. When it came out of the oven Nathan (my sixteen year old son) wanted to cut it immediately but I was able to convince him to wait until it cooled. When we finally cut into the bread it was crusty on the outside and soft and fluffy on the inside. Usually I like to put a little butter (okay, sometimes more than a little) or jam on the fresh bread but this bread needs absolutely nothing. It is one of the best breads I have ever tasted. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">With this recipe you will never want or need to buy an "artisan" loaf from the bakery again. It literally comes together with less than ten minutes of active work. The hardest part about making this bread is waiting to cut it.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> I decided to see if it could be made with the most basic equipment. Items found in almost any kitchen. I used an old medium sized mixing bowl, a wooden spoon (any study spoon will do) and a metal mixing bowl to bake it is. Yes, a mixing bowl. As Jim Lahey says, even a six year old can do this. </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/xUryT891Q6_i1KUo1UVOqNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-Usw-NOJPeqs/TyjcI6C0xuI/AAAAAAAAGSo/S3ZkaD2ZiW0/s400/100_1094.JPG" width="400" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I plan on trying to make this with all whole wheat flour next. I will let you know how it goes. Until then, do yourself a favor, make this bread! You will love every bite.</div><div style="font-family: inherit;"><br />
</div><div style="font-family: inherit;"><span id="internal-source-marker_0.051946734230769676" style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline;">No Knead Rustic Bread</span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 cups all purpose flour (plus about 1 cup more for sprinkling)</span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2-1/2 teaspoons salt</span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ teaspoon instant yeast</span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1-1/2 cups water</span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Equipment needed:</span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">medium mixing bowl</span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">large spoon or wooden spoon</span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">two cotton towels (NOT terry cloth) or one cotton towel and a piece of parchment paper</span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">5-6 quart dutch oven / large metal mixing bowl with foil/ 5-6 quart stainless steel pot with oven safe lid</span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">cooling rack</span><br />
<span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a medium mixing bowl combine the dry ingredients. Add the water and stir together with a large spoon (I used a wooden spoon), stir about a minute until completely combined. </span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/FSNuEqGjGh-Box9iGE2P4dMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-nLv_n1wP24o/Tyja7lEb0nI/AAAAAAAAGXE/1f7zIRJPUO8/s400/100_1082.JPG" width="400" /></a> </span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><br />
</div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cover bowl with plastic wrap and leave it on the counter, at room temperature for 12 - 24 hours. The dough will bubble and grow, this is normal, it is referred to as ‘fermenting.’ </span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> <a href="https://picasaweb.google.com/lh/photo/Ho-Tik67msilPJLec00XidMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-tJDgAXAic6g/Tyja9pa8EeI/AAAAAAAAGXM/Mfiv4uWimJ4/s400/100_1083.JPG" width="400" /></a> </span></div><span style="background-color: transparent; color: black; font-family: inherit; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br style="font-family: inherit;" /><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Generously flour your counter and pour the fermented dough onto the flour. Stretch and fold the dough about 4 times, once on each side of the dough. The dough will be very sticky. The best way to insure you don’t have the dough completely stuck to you is to dampen your hands before each stretch and fold. I keep a small bowl of water within arms reach and dip my fingers in the water, rub it a little between my fingers and stretch then fold, then dip my fingers again and continue stretching and folding. After you have folded the dough 4 times allow the dough to rest for 15 minutes. </span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/4To0y11omcwYmXkxRQ2bLdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-n_RME2OnP58/TyjbRLYwjeI/AAAAAAAAGXU/UjlPcjHKeyA/s400/100_1086.JPG" width="400" /></a> </span></div><span style="background-color: transparent; color: black; font-family: inherit; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br style="font-family: inherit;" /><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Generously flour a cotton kitchen towel or a piece of parchment paper. Do no use a terry cloth towel, the threads will get stuck to the dough. Form the dough into a ball, it will look like a deflated, that is fine.</span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/LY1uBxXkpvSbvSdRQ8aTbtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-HLPv_v6xaCw/Tyjb8R78DoI/AAAAAAAAGXc/jOKXtE-VUj8/s400/100_1093.JPG" width="400" /></a> </span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><br />
</div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> Sprinkle the dough with flour and cover with another cotton towel. Allow to rise until double, about 2 hours. </span></div><br style="font-family: inherit;" /><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat the oven to 450 degrees with the dutch oven and lid (or metal mixing bowl or stainless steel pot) in the oven so it also heats up. When the oven and dutch oven reach 450 degrees remove the dutch oven from the oven. Uncover the dough and brush off some of the flour from the bottom towel (NOT from the top of the dough) and flip the dough into the dutch oven. You want to do this as quickly as possible so the dutch oven does not cool off. </span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/21fA3BDb0mLhop37Nz3TzNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-YohPkNUfFhQ/TyjccE77dvI/AAAAAAAAGXo/a9mnADq1w1g/s400/100_1098.JPG" width="400" /></a> </span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><br />
</div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Put the cover on the dutch oven. If you are using a metal mixing bowl cover it,as tightly as possible, with a couple layers of foil. Be careful the pot/bowl with be VERY hot, use oven mitts to cover the bowl with foil or when lifting the lid. Place the pot or bowl in the oven. Bake for 30 minutes. </span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/7XlodCuVYnMhANMfCXzfEdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-NwY1JHNTvg4/TyjchxOiM-I/AAAAAAAAGXw/mW3_iVjdITA/s400/100_1100.JPG" width="400" /></a> </span></div><span style="background-color: transparent; color: black; font-family: inherit; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br style="font-family: inherit;" /><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Removed lid or foil and return pot/bowl to the oven. </span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/sjxyNGaESjKVfQCcKSwvg9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-gYQOUjVY4_w/TyjcxXwhdEI/AAAAAAAAGX4/9cw9PtMQ6sQ/s400/100_1102.JPG" width="400" /></a> </span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><br />
</div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Turn the oven up to 500 degrees and bake 15 minutes (this includes the time it takes for the oven to heat from 450 degrees to 500 degrees).</span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/D9tZw_baeyCvrUib8up2_tMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-4fbf3VY29H0/Tyjc085r4HI/AAAAAAAAGTw/7uaFe4Yub38/s400/100_1105.JPG" width="400" /></a> </span></div><span style="background-color: transparent; color: black; font-family: inherit; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br style="font-family: inherit;" /><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Removed from oven and turn bread out of the pot or bowl onto a cooling rack immediately. Cool completely before cutting.</span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><a href="https://picasaweb.google.com/lh/photo/KoflANznipIIP4wqlLPgh9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-j2SZ6wqW6-U/TyjdZjwFwSI/AAAAAAAAGYg/aoB1ATdrAyM/s400/100_1110.JPG" /></a> <a href="https://picasaweb.google.com/lh/photo/pfKoyGO52Ahwn1yk4f7E39MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-5yaGtgy3SEw/TyjeoU1VBnI/AAAAAAAAGYQ/eSn3UcLW4ZI/s400/100_1122.JPG" width="400" /></a></span></div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: left;"><br />
</div><div dir="ltr" style="font-family: inherit; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="background-color: transparent; color: black; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: x-small;">Adapted from Jim Lahey of the Sullivan Street Bakery</span> </span></div>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com2tag:blogger.com,1999:blog-6518423355033731583.post-46714726946205341252012-01-26T21:43:00.000-08:002012-02-25T01:41:33.124-08:00Lentil Quinoa Soup<div><div style="text-align: justify;">It is almost the end of January and here in sunny southern California I am still waiting for winter. I know I ordered winter but it has yet to be delivered. I love winter and the wonderful soups it brings with it. Yes, I know soup can be eaten in any season but winter just makes me crave soup. </div><a href="https://picasaweb.google.com/lh/photo/KyEH_pd6DPadZTObtAFQt9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/--it1b7gbvds/Tx70ugjytTI/AAAAAAAAGKU/p53z3-y4Ma8/s400/CameraZOOM-20120117133604140.jpg" width="400" /></a><br />
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<div style="text-align: justify;">About a week ago it was another one of those nights with no dinner plan. When I got home I decided it was going to be a soup night. What kind of soup? I had no idea what kind of soup but soup it was going to be. I opened the pantry and dug around until I found what I thought would be a good combination, some lentils, a little quinoa and some assorted veggies. What did we end up with? YUM! It may not be the prettiest soup but the flavors come together perfectly. Plus, with the lentils and quinoa in there together you have a perfect protein. This soup will become a regular in my home. </div><br />
<br />
<div><span id="internal-source-marker_0.9874724622350186"><span style="font-family: inherit; font-size: 15px; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Lentil Quinoa Squash Soup</span><br />
<span style="font-family: inherit;"><b><span style="font-size: 15px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"></span></b></span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 Tablespoons olive oil</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ onion, chopped</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 Carrots, diced</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 cloves garlic, chopped</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">10 cups water</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Tablespoons concentrated chicken stock</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup brown lentils</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon ground coriander</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 teaspoons ground cumin</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 teaspoon smoked paprika</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup dry quinoa</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ acorn squash, pealed and cut into ½ inch pieces (can use a whole if you like more)</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 medium zuccini, cut into ½ inch pieces</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span><br />
<span style="font-family: inherit; font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pepper to taste</span><br />
<span style="font-family: inherit;"><span style="font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<div dir="ltr" style="font-family: inherit; font-weight: bold; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat olive oil in large pot over medium heat. Add onion and cook about 3 or 4 minutes, stirring occasionally, do not brown onion. Add carrots, garlic and 2 large pinches of salt. Cook for about 5 minutes, stirring often. Add water, concentrated chicken stock, lentils, coriander, cumin and paprika, stir to combine. Cover pot with lid and cook about 40 minutes, stirring a few times, until the lentils are just tender. Stir in the quinoa and acorn squash. Cover and cook ten minutes. Add zuccini and salt and pepper to taste. Cover and cook about 10 minutes more until quinoa is completely cooked.</span></div><span style="font-family: inherit;"><span style="font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><div dir="ltr" style="font-family: inherit; font-weight: bold; margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="font-size: 15px; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serves 8</span></div><div dir="ltr" style="margin-bottom: 0pt; margin-top: 0pt; text-align: justify;"><span style="vertical-align: baseline;"><span style="font-family: inherit; font-size: small; font-weight: normal; text-align: -webkit-auto; text-decoration: none; white-space: normal;"><a href="https://picasaweb.google.com/lh/photo/VWLbgZAfbz6vopdlILrCJNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-ki51kmM9nQA/TxXw8TVo9xI/AAAAAAAAGKQ/pUIJw7BvoHU/s400/CameraZOOM-20120117133546172.jpg" width="400" /></a> </span><a href="https://picasaweb.google.com/lh/photo/qigfy8S6JIkPqOgr0Jd17NMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-U4gNbEyBnrc/Tx71J58fjvI/AAAAAAAAGKM/aSfWqlFT_Xw/s400/CameraZOOM-20120117133658813.jpg" width="400" /></a><span style="font-family: inherit;"><span style="font-size: 15px; white-space: pre-wrap;"> </span></span></span></div></span></div></div>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com4tag:blogger.com,1999:blog-6518423355033731583.post-47583341232829487222012-01-04T20:45:00.000-08:002012-01-04T20:45:41.265-08:00New Years Eve Wedding and Polka Dot Cake<div style="text-align: justify;">My friend Mary got married on New Years eve. When she asked me to be her Matron on Honor, about 3 weeks before the wedding, I was happily said yes and asked her if she would like me to make the cake. Knowing it was a small wedding helped me not panic at the thought. I used to make wedding cakes on a regular basis when I was catering but in the last 10 years or so I have not done anything more than really large childrens birthday cakes and various other cakes for family and friends. </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/NUvPrMFWvfhxN1nACDKdZdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh6.googleusercontent.com/-p4YUSLeHm4s/TwUODrbKLVI/AAAAAAAAGHA/qLydtb_ZwsY/s400/100_0822.JPG" width="300" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I wanted to do something a little different for her and since she didn't insist on it being a white cake and trusted me to do whatever I wanted I knew I had to try something new. Polka Dots! Not on the outside of the cake but on the inside. Polka dots made of cake. How? Well that is where the experimenting came in. Did I do a trial run? Nope! I flew by the seat of my pants and lucky (whew!) it turned out great. The frosting was a no brainer, flour butter cream, smooth and creamy but not overly sweet. Perfect! I won't be posting any cake batter recipes tonight but at the end I will give you the frosting recipe.</div><br />
You can use any cake recipe as long as it is a moist cake. If you aren't sure how moist your recipe is try adding buttermilk for part of the water or milk or stir in about a half cup of sour cream. These things can help keep a cake moist. You can also use a cake mix if you like. <br />
<br />
<div style="text-align: justify;">Prepare the cake batter of your choice for the cake balls. You can prepare the ever popular cake pops which require you to bake a cake, crumble it and mix in frosting, then form balls but..... these balls with sink to the bottom of your batter. I used my daughter's cake pop maker. It can be found at Bed Bath and Beyond (when they are in stock), <a href="http://www.amazon.com/gp/offer-listing/B0050JRZR2/ref=dp_olp_new?ie=UTF8&qid=1325732843&sr=8-1&condition=new">Amazon</a>, order directly from the <a href="http://thebabycakesshop.com/products/cake-pop-makers/cp-12">company's website</a> and is probably available at other retailers. Bed Bath and Beyond also has <a href="http://www.bedbathandbeyond.com/product.asp?SKU=18748592">pans that you can use to bake some in the oven</a> if you prefer. I stuck with what I already had at home. We really like this little machine.</div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/CqwXzeEfK4gWMxpD9BlMJdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-jGuksPGG1d4/TwUNrgFl4QI/AAAAAAAAGGQ/tPQ2F3O6kZ8/s400/100_0817.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I mixed a double batch of white cake batter and added a few drops of red food coloring to get the shade of pink I wanted. In a little less than a hour I had over twelve dozen cake balls.</div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/aD1jUSVxlJx9A9ZXy3RFVtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-IyLC5s29AP0/TwUMhP_RZrI/AAAAAAAAGGI/ljiFBA3M6_o/s400/100_0807.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">When you are done preparing the cake balls mix the cake batter you will use for most of the cake. I used a twelve inch pan for the bottom two layers of the cake using almost a double batch of my batter for each layer. I then used the left over batter from the bottom layers and added it to a single batch of batter for the two nine inch layers of the cake. Grease and flour your pans. Cut some of the cake balls in half. Pour a thin layer of cake batter on the bottom of the pan and press some of the cake ball halves into the batter. Using a little batter stick some of the halved balls to the sides of the pan. </div><div style="text-align: left;"><a href="https://picasaweb.google.com/lh/photo/KhKUwEdS9ZBU0OMe5XDaNNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/--9RcaqDeePs/TwUM2GCGA6I/AAAAAAAAGGY/3ewBsc39M7Q/s400/100_0810.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Pour more cake batter into the pans, don't quite fill it as if you were going to bake it. Take the whole cake balls and gently push them into the batter evenly through out the pan. </div><div style="text-align: left;"><a href="https://picasaweb.google.com/lh/photo/35Va6awEjDS_GNnGtHfuNNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-nMF2MRp_JdM/TwUNJJbuIhI/AAAAAAAAGGk/3NPZNauO_sA/s400/100_0812.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cover the cake balls you pushed into the batter with a little bit more batter, just enough to be able to spread it around and cover the balls. </div><div style="text-align: left;"><a href="https://picasaweb.google.com/lh/photo/1f2iPhhTAITwR8iVklB4INMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-nwZrBxjuRBA/TwUNY22mNRI/AAAAAAAAGGs/ZpEz6aB313Q/s400/100_0814.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Bake the cake adding 10 to 15 minutes to the usual bake time, checking to see if it is baked through using a tooth pick. When a tooth pick inserted into the center of the cake comes out clean, remove the cake from the oven and cook on a rack for 15 minutes before turning it out of the pan. My twelve inch layers needed to cool for about 35 minutes before they would fall out of the pan. If you are not sure if it is ready to turn out shake the cake pan from side to side and see if the cake will shift a little in the pan, if so it should be ready to turn out without sticking to the pan and tearing the cake.</div><div style="text-align: left;"><a href="https://picasaweb.google.com/lh/photo/vasajHoqj4ZDHPZ6k8J8B9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-jTMy5tdqLU8/TwUN-U1IbGI/AAAAAAAAGGw/ipfsfCMz3z0/s400/100_0820.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Allow cake to cool and frost as desired. <span style="text-align: left;">I put a thin layer of Nutella between the layers of cake. The cake was nice and moist and was a big hit. </span></div><div style="text-align: justify;"><span style="text-align: left;"><br />
</span></div><div style="text-align: justify;">As for the polka dots on the inside.......see below :) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">As I said I used my favorite flour butter cream frosting. This frosting may seem like it is more work than you like but it really isn't and is worth every step. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><u><b>Flour Butter Cream Frosting</b></u></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3/4 cup skim milk</div><div style="text-align: justify;">1/4 cup heavy cream</div><div style="text-align: justify;">1/3 cup flour</div><div style="text-align: justify;">1 cup (2 sticks) salted butter, softened</div><div style="text-align: justify;">1 cup sugar</div><div style="text-align: justify;">2 teaspoons vanilla extract (almond works well too)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a sauce pan mix together the milk, cream and flour. Heat over medium heat, stirring continually, until the mixture thickens and is almost like a thinned pudding. You should see the bottom of the pan when you stir it. Remove from heat and strain the milk mixture through a mesh strainer, stirring and pushing it through, to remove any lumps that may have formed. If you do not strain it your frosting will not be smooth and will have the occasional flour lump. Cool mixture in the refrigerator until completely cool, stirring it occasionally. This is very important. If it is not completely cool it will melt your butter and your frosting will not set. It should only take about 10 minutes to cool but I have been known to cool it in the freezer to hurry things along.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">When the flour mixture is cool beat the butter and sugar together using an electric mixer. Mix for about three minute until it is light and fluffy. Add the flour mixture and continue beating for 8 to 12 minutes, using a whisk or wire beater attachment if you have it, until it is smooth and fluffy. Add the vanilla extract and beat about 30 more minutes to combine. Frost your cake as desired.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This recipe will frost 18 - 24 cupcake, a 8 inch two layer cake or a 9 by 13 cake (top and side). You can easily double or triple the recipe depending on the capacity of your mixer. For the wedding cake I used about 5 batches of the frosting.</div><div style="text-align: left;"><a href="https://picasaweb.google.com/lh/photo/9WyiLrluBchhFDhUByQA-NMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-jS9vmiQCCtE/TwUPJym_0oI/AAAAAAAAGHI/fCj8Mb4wGVw/s400/100_0902.JPG" width="400" /></a> </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">POLKA DOTS!!!!!</div><div style="text-align: left;"><a href="https://picasaweb.google.com/lh/photo/LSCavOD5eDs9_NI-eG2PdNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh4.googleusercontent.com/-xxEm4JU3gmA/TwUPa0JTDbI/AAAAAAAAGHQ/OhKcXtW4X5U/s400/100_0931.JPG" width="299" /></a> <a href="https://picasaweb.google.com/lh/photo/96cVtW3h3aEnHjBdiJoOWtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="340" src="https://lh3.googleusercontent.com/-OTn7ovBNwt0/TwUMhkeH8UI/AAAAAAAAGHY/QC39sadAj2Q/s400/100_0943.JPG" width="400" /></a></div>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com1tag:blogger.com,1999:blog-6518423355033731583.post-6797343774724077922011-12-26T18:07:00.000-08:002011-12-26T18:07:34.655-08:00Christmas 2011<div style="text-align: justify;">Christmas always seems to arrive so quickly and this year was no exception. I felt very unorganized and didn't get as much baking done as I would have liked but when all is said and done, life was good. My brother Jared, his wife Coralee and their three boys were visiting and it was so wonderful to see them and spend a little time with them. I love spending time with my family and enjoy their company. We are a loud group but full of love and fun.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I was able to get some of the baking done and put together some lemon loaves (recipe coming soon)</div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/COwcaTTos4iewwBEHxeWZNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-l89SnulqkCQ/TvkNI1xv-tI/AAAAAAAAGAs/UfvnkVAAGZg/s400/100_0694.JPG" width="400" /></a></div><div style="text-align: justify;">persimmon bread </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/ZNm47aCtdKfMw6Uv6fg4UNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh4.googleusercontent.com/-qxHQ99roiZk/TvkNKD9mCvI/AAAAAAAAGAw/vAJGH9xv_PQ/s400/100_0695.JPG" width="300" /></a></div><div style="text-align: justify;">and fig jam (thankfully I actually got the jam done in November) </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/UBQOihCZNls7sqyOnTk6VdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-enHzd8IarH8/TvkNcDz-UNI/AAAAAAAAGA8/esS6yHK-USY/s400/100_0698.JPG" width="400" /></a></div><div style="text-align: justify;">for my friends at the office. Unfortunately I didn't get the oreo balls done in time to share them with me but I hope they don't mind not getting them this year. </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/J-bqIPXsln3VDvpmYDwmcdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-kfIH-xkr_Pc/TvkN8ZOx6_I/AAAAAAAAGBA/hUCYBIiaf3s/s400/100_0702.JPG" width="400" /></a></div><div style="text-align: justify;">I did get some wonderful peppermint marshmallows (I never got around to making the marshmallows this year) and hot chocolate mix made by Carol and some yummy sugar cookies made by Barbara. Can never have to much good stuff.</div><br />
<div style="text-align: justify;">The Elders came over a two days before Christmas and helped make some<a href="http://fromthemindoflaura.blogspot.com/2010/04/pita.html"> pita bread</a>. Nothing like putting two young men to work in the kitchen.</div><a href="https://picasaweb.google.com/lh/photo/F1Nogi9I6I_JxQQe73vhcdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh3.googleusercontent.com/-U0CjcYuL86s/TvkOCeLodgI/AAAAAAAAGBI/jzE1pt4rm58/s400/100_0703.JPG" width="374" /></a><br />
<br />
<div style="text-align: justify;">On Christmas eve we all gathered and Adam, Marie and Lisha's home. We had dinner, socialized and exchanged gifts. Dad brought some old mementos for us all to choose from which included music he had written, photos, programs from when he played in the Tel Aviv orchestra and much more. He gave Nathan a copy of the a hymn that he has written. We were all able to choose something to keep and Adam scanned some of the things that we all wanted a copy of. </div><div style="text-align: justify;">(Picture of me with my mother, father and two brothers just before my baptism in the Jordan River)</div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/D62YUyRbvB77q1QvhvF5stMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="287" src="https://lh5.googleusercontent.com/-5KGY5iFtZrE/Tvkh_528YVI/AAAAAAAAGBU/CgmMPaMpYHk/s400/Laura%252520Baptism.jpg" width="400" /></a></div><br />
<div style="text-align: justify;">Dad decided it would be a great idea to make marshmallow launchers for all the kids under 18, personally it makes me worry about his sanity. They all LOVED them of course! And I.....am picking up stray marshmallows. </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/H801w-r35DcizRR4tMz9ZdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh3.googleusercontent.com/-iX2Y51FAaMk/TvkUrpHHdvI/AAAAAAAAGBQ/N6-HBBR8VcA/s400/IMG_20111226_164206.jpg" width="300" /></a></div><br />
<div style="text-align: justify;">Christmas morning we had breakfast first (red velvet pancakes this year, recipe below), as always, just the four of us spending time together, well five if you count the cat. </div><a href="https://picasaweb.google.com/lh/photo/A7L5P7ZyuDyNFPQn4LRg5dMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-FOA07MXwMwg/TvkM0m-ww6I/AAAAAAAAGAc/avBwrPvz3n4/s400/100_0713.JPG" width="400" /></a><br />
<br />
Knowing that my kids are good balls I gave them each some "drinking glass straws" as a stocking stuffer.<br />
<a href="https://picasaweb.google.com/lh/photo/eGn60m9gBdhM69K6vqzXv9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh6.googleusercontent.com/-v5C_oVh_7PU/TvkjgIWsoTI/AAAAAAAAGCE/-CP3Km011po/s400/IMG_20111225_175809.jpg" width="300" /></a> <a href="https://picasaweb.google.com/lh/photo/9rURB1B5baYBJbqcRhWiBtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh3.googleusercontent.com/-VHMXkv4H-p0/Tvkji6B2sYI/AAAAAAAAGB8/IjTrYhpP_Jg/s400/IMG_20111225_175447.jpg" width="300" /></a> <a href="https://picasaweb.google.com/lh/photo/w-ikqz9-qY0nosn2dluUcdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh3.googleusercontent.com/-38Yeb6PLfmk/TvkjYYVssXI/AAAAAAAAGBk/WD5qFz9Hhjg/s400/IMG_20111225_201954.jpg" width="300" /></a><br />
<br />
<div style="text-align: justify;">The kids enjoyed exchanging gifts with each other. Tara wrote a series of clues for Nathan and sent him on a scavenger hunt for his gift. All the clues where written in "pirate speak" and Nathan read them aloud in his best pirate accent. Ryan sent Tara on a much shorter hunt for her gift. As you can see they take great pleasure from torturing each other. The kids all seemed pleased with their gifts and they were so sweet and gave me the Apothecary jar I liked at Williams Sonoma.</div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/1heHtJmCqMeCQK7BM1JgidMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh4.googleusercontent.com/-bdobf0YfvzM/TvkjcduNW9I/AAAAAAAAGCM/HF1fdzU0ouA/s400/IMG_20111225_195419.jpg" width="300" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Later in the day their father, Alma and the girls came over and we had a meal provided by Jason's (Tara's boyfriend) family restaurant. Great Taiwanese food. We exchanged gifts and spent time socializing and relaxing. Nathan and Kristina ran upstairs as soon as they could sneak away and immediately started playing his new video games. Some things never change.</div><embed flashvars="host=picasaweb.google.com&hl=en_US&feat=flashalbum&RGB=0x000000&feed=https%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2Fmezalkb%2Falbumid%2F5690555035463883793%3Falt%3Drss%26kind%3Dphoto%26hl%3Den_US" height="192" pluginspage="http://www.macromedia.com/go/getflashplayer" src="https://picasaweb.google.com/s/c/bin/slideshow.swf" type="application/x-shockwave-flash" width="288"></embed><br />
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Spending time with my family one of the greatest parts of life. I am so lucky to be surrounded by so many wonderful people. Hope you all had a great Christmas too.<br />
<br />
<b><u>Red Velvet Pancakes</u></b><br />
<br />
<br />
<div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">2 cups all-purpose flour</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">2 teaspoons baking powder</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">1 teaspoon baking soda</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">1 teaspoon salt</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">6 tablespoons granulated sugar</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">4 tablespoons unsweetened cocoa powder</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">2 large eggs</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">1-1/2 cups buttermilk</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">1/2 cup sour cream</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">2 teaspoons red food coloring</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">4 teaspoons vanilla extract</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">1/2 cup mini chocolate chips</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;"><br />
</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">Combine all dry ingredients in a large bowl and set aside. </span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;"><br />
</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">In a separate bowl, whisk together the egg, buttermilk, sour cream, food coloring and vanilla. Add wet ingredients to dry, and mix just until combined, do not over mix. Add chocolate chips and fold in batter.</span></div><div style="background-color: white;"><span style="line-height: 18px;"><a href="https://picasaweb.google.com/lh/photo/h98pZHfZn8gxhthhSvwTi9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-PvFz5vNNbM8/TvkODV0aWCI/AAAAAAAAGAI/zj813UFMvS8/s400/100_0704.JPG" width="400" /></a></span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;"><br />
</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">Pour about 1/4 cup onto medium low griddle and lightly brown on both sides. These pancakes darken quicker than regular buttermilk pancakes and need to be flipped sooner than you may think. I found that the edges just started to look dry when they were ready to be flipped. When the pancakes are cooked through they spring back with you touch them with your finger like a cake would.</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;"><br />
</span></div><div style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">Serve with butter and powdered sugar or maple syrup if you like. Enjoy!</span></div><div style="background-color: white;"><span style="line-height: 18px;"><a href="https://picasaweb.google.com/lh/photo/Km5EmVSpYR_Sc3b9GIIFf9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-u9-hHFC32pY/TvkOUc75xMI/AAAAAAAAGAU/qKpLd2z4TqA/s400/100_0707.JPG" width="400" /></a> </span><span style="background-color: transparent; line-height: 18px;"><a href="https://picasaweb.google.com/lh/photo/9a0Om20R1Ds9LdlOG5Cy39MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-p2EBvDuaIu4/TvkM1LkKdVI/AAAAAAAAGCQ/ZttSlL5dBi0/s400/100_0711.JPG" width="400" /></a></span></div><div style="background-color: white;"><span style="background-color: transparent; line-height: 18px;"><br />
</span></div><div style="background-color: white;"><span style="background-color: transparent; line-height: 18px;"><span style="font-size: xx-small;">Adapted from <a href="http://www.thatssoyummy.com/recipes/red-velvet-pancakes-chocolate-chips/">that's so yummy</a></span></span></div>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com1tag:blogger.com,1999:blog-6518423355033731583.post-26480476362389319262011-12-22T10:12:00.000-08:002011-12-22T19:21:05.797-08:00Baked French Toast Casserole<div style="text-align: justify;">This time of year many of us have family gatherings and often have family and friends who come from out of town and stay with us. Times like this you want to have a nice meal without spending hours in the kitchen. Breakfast can sometimes be hectic, everyone wanting something different and working around each other. It can be difficult to find something that makes everyone happy. </div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/cZSyuvHLkl0ycyHnrhkzhtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-CuhCaO6fEW4/TvPr1qUuvjI/AAAAAAAAFwM/-S993BqBksw/s400/100_0691.JPG" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My family actually agree that this baked french toast is a crowd pleaser. It is quick and easy to put together the night before, the children can help tear up the bread and whisk the egg mixture, and the adults are able to socialize and get back to other activities quickly. In the morning it is quickly put in the oven and easily served with fruit, bacon (which can also be cooked in the oven to eliminate all the time and splatter) or anything else that your family would like.</div><br />
<b><u>Baked French Toast Casserole</u></b><br />
<b><u> </u></b><u></u> <br />
1 Loaf french bread<br />
6 eggs<br />
3/4 Cup heavy cream<br />
1 Cup + 2 T. milk<br />
3/4 Cup sugar<br />
2 T. vanilla extract<br />
<br />
Topping:<br />
<br />
1/2 Cup flour<br />
1/2 Cup dark brown sugar<br />
1 teaspoon cinnamon<br />
1/4 teaspoon salt<br />
1 stick cold butter, cut into cubes<br />
<br />
Spray 9x13 pan with non-stick spray. Tear bread into large chunks into greased pan. <br />
<br />
<div align="JUSTIFY">In a mixing bowl beat eggs with a whisk until slightly frothy. Add heavy cream, milk, sugar and vanilla. Whisk until completely combined. Pour egg mixture over bread, toss bread slightly to distribute evenly, cover pan with plastic wrap and refrigerate overnight (or at least 4 hours). </div><br />
<div align="JUSTIFY">In a bowl combine the flour, brown sugar, cinnamon and salt. Add in the cold butter. Using a pastry cutter or forks cut the butter into the mixture until it resembles sand with some larger pieces. Cover or put topping in a zip lock bag and refrigerate until you are ready to bake the casserole. </div><br />
Preheat oven to 350 degrees. Sprinkle the topping evenly over the casserole. Bake 45-55 minutes until it is golden brown. Remove from oven and allow to cool 5 minutes before cutting. Serve warm, top with your choice of butter, syrup, powdered sugar or fruit if desired but it is REALLY GOOD on it’s own.<br />
<a href="https://picasaweb.google.com/lh/photo/OPI26OPzaMNNyLeAQ3N8KNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-p6MBJaPUHfo/TvPsCXeJ6LI/AAAAAAAAFwU/-Bn7Uf_dGmY/s400/100_0689.JPG" width="400" /></a><br />
<br />
Adapted from <a href="http://thepioneerwoman.com/cooking/2010/05/cinnamon-baked-french-toast/">Pioneer Woman</a> (love her!)Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com3tag:blogger.com,1999:blog-6518423355033731583.post-63627850180053137972011-12-13T22:23:00.000-08:002011-12-13T22:23:30.217-08:00REALLY Tired of Chicken Soup but Still Recovering from the Stomach Flu Ginger Chicken and Quinoa<div style="text-align: justify;">The stomach flu has reared it's ugly ahead. It is making it's rounds and insuring we all know it is back in town. I think we can all agree that this is NOT A GOOD THING. Just in case you couldn't tell I have had a visit from this nasty bug and at this point am really beginning to miss real food but my stomach was not quite ready for much. What my family needed was a meal that would satisfy those that have been lucky enough not to have been ill (I want their secret!) and nurture those of us who were not so lucky. But the meal needed to be quick and easy so boneless chicken and quinoa it is. And the ginger.....good for you and tasty.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ginger has long been known to help an upset stomach and nausea. Chicken is naturally mild and nutritious as is quinoa. The nice thing about quinoa is it can absorb most flavors so it works well in many meals. This meal can be done beginning to end in just under 30 minutes and I get to use the Roasted Ground Ginger from McCormick that I really love. Salad is great with this but some of us where just not ready to digest it, for those of you that are, enjoy!</div><a href="https://picasaweb.google.com/lh/photo/oQIzRrnibTCoocMoJypPOdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="400" src="https://lh3.googleusercontent.com/-8Jvidh4mmBY/TugsK7ELu0I/AAAAAAAAFto/eqtDxNqpq80/s400/100_0676.JPG" width="300" /></a><br />
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<b>Ginger Chicken Quinoa</b><br />
<br />
2 cups chicken broth or stock<br />
1 teaspoon garlic powder<br />
1/2 teaspoon roasted ground ginger<br />
1 cup quinoa<br />
Sea salt to taste<br />
Shredded Parmesan cheese (optional)<br />
Grape tomatoes, cut in half (optional)<br />
<br />
<div style="text-align: justify;">In a sauce pan combine the chicken broth, garlic and ginger to a low boil over medium high heat. Add the quinoa, lower heat to medium low and cover. Cook about 15 minutes until quinoa is tender but a bit chewy adding a little water (if needed) and continuing to to cook a few minutes until it is absorbed (<a href="http://fromthemindoflaura.blogspot.com/2011/07/quinoa-salad-with-chicken-apples-and.html">tips on cooking quinoa here</a>). Fluff with a fork season with salt to taste. Serve topped with cut tomatoes and freshly shredded Parmesan cheese (for those whose tummy is ready for it).</div><br />
<b>Ginger Chicken</b><br />
<br />
3 boneless skinless chicken breasts<br />
Sea salt<br />
Roasted ground ginger<br />
3-4 Tablespoons olive oil<br />
3 cloves garlic, minced<br />
1/4 cup thinly sliced red onion<br />
<br />
<div style="text-align: justify;">Lay chicken breasts on plastic cutting board or on plastic wrap. Cover with a piece of plastic wrap and, using the flat side of a mallet, pound each breast until it is half an inch thick. Begin by pounding in the middle, the thickest part of the breast and work your way out. By pounding the chicken it cooks more evenly and more quickly. The thinner you pound it the quicker it will cook but be careful you don't over cook it and dry it out. </div><br />
Uncover the chicken and sprinkle with sea salt and ginger.<br />
<a href="https://picasaweb.google.com/lh/photo/gPaiqXfCnbT5E-B8iR9ss9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-ocpOJERReBY/Tugr2JuauUI/AAAAAAAAFuE/3hkuHVDgUjE/s400/100_0672.JPG" width="400" /></a><br />
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<div style="text-align: justify;">Heat skillet over medium heat, add olive oil. Add garlic and onions and cook while stirring one minute. Add the chicken on top of the onion/garlic mixture in the skillet. Cook on first side about 7 minutes, watching that it doesn't get too dark.</div><a href="https://picasaweb.google.com/lh/photo/QAeImtBxZlY8C0z5L8igJNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-TaYJcAVFEGE/TugscQUjxtI/AAAAAAAAFuM/XHxxISNg0yQ/s400/100_0678.JPG" width="400" /></a> <br />
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<div style="text-align: justify;">If it is cooking too quickly lower the heat slightly. Turn Chicken over and cook the other side about 7 more minutes, just until done. Remove from the skillet and allow the chicken to set for 5 minutes before cutting it to allow the juices to settle, keeping your meat juicier. Remove the onion slices if you like (I only remove the darkest ones). Slice each breast in half and serve.</div><a href="https://picasaweb.google.com/lh/photo/UDEl9jDytNCi7wNG9JahuNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh5.googleusercontent.com/-tN3Kc3nEgCQ/Tugsqi2ap4I/AAAAAAAAFuY/cDslY4jiEe4/s400/100_0682.JPG" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/9EHbi4Bzes6jADlDVHBxzNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-x0QYHxQA3BE/TugrkqBpMEI/AAAAAAAAFuw/fr7-bp6lGS4/s400/100_0687.JPG" width="400" /></a>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0tag:blogger.com,1999:blog-6518423355033731583.post-56318716557904864272011-12-07T08:00:00.000-08:002011-12-07T10:58:04.778-08:00Pumpkin Pull Apart Bread<div style="text-align: justify;">I love pumpkin year round and am often disappointed when it is no longer on the shelves in the stores. I have been known to stock the pantry with several cans of pumpkin puree so that I will have available until at least spring. Adding pumpkin to a cinnamon pull apart bread just seems natural and something that HAD to be done.</div><div style="text-align: justify;"><a href="https://picasaweb.google.com/lh/photo/NrM7aQ8wcnkqpyaqjLiNXtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-kK16CLQyAr4/Tt7a5h6y6iI/AAAAAAAAFiI/-KAWQlj7IQ8/s400/100_0580.JPG" height="300" width="400" /></a><br />
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</div><div style="text-align: justify;">My family came for dinner along with a few other people and I decided this would be perfect to have for dessert. Before dinner was served my family dug right in and were thrilled, well everyone but the few crazy people who don't like pumpkin. They were limited to the other option, chocolate chip cookies. </div><br />
<b><u>Pumpkin Pull Apart Bread</u></b><br />
<span class="Apple-style-span" style="font-size: xx-small;">Adapted from: <a href="http://willowbirdbaking.wordpress.com/2011/09/18/pumpkin-spice-pull-apart-bread-with-butter-rum-glaze/">Willow Bird Baking</a></span><br />
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<u>Dough:</u><br />
2 Tablespoons unsalted butter<br />
1/2 cup half and half<br />
3/4 cup pumpkin puree<br />
1/4 cup sugar<br />
1 teaspoon salt<br />
1/2 teaspoon pumpkin pie spice<br />
1-1/2 teaspoon vanilla bean paste / 1/2 vanilla bean split and scraped / 1-1/2 teaspoon vanilla extract<br />
1-1/2 cups all purpose flour<br />
1 cup white whole wheat flour<br />
2-1/4 teaspoon instant yeast<br />
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<u>Filling:</u><br />
1 cup dark brown sugar<br />
2 teaspoons cinnamon<br />
1/4 teaspoon pumpkin pie spice<br />
2 Tablespoons unsalted butter<br />
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<u>Vanilla Bean Glaze:</u><br />
2 Tablespoons unsalted butter<br />
1-2 Tablespoons half and half<br />
1/2 cup powdered sugar, shifted<br />
1/2 teaspoon vanilla bean paste<br />
1/4 teaspoon vanilla extract<br />
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To make the dough:<br />
<div style="text-align: justify;">Melt the butter in a small sauce pan over low heat, swirling pan occasionally, until it becomes light brown and smells nutty. Pour butter into the mixing bowl. Pour half and half into sauce pan and heat until warm, this will only take two or three minutes. Pour half and half into mixing bowl. Add the pumpkin, sugar, salt, pumpkin pie spice and vanilla paste to the butter and half and half, stir to combine. Add the all purpose and white whole wheat flours as well as the yeast to the mixture in the mixing bowl. Mix using a dough hook until you have a soft, but tacky, dough adding more all purpose flour as needed. Dough should pull away from the sides of the mixing bowl but feel sticky when you touch it with your finger. Place dough in a greased bowl and cover with plastic wrap, place bowl in a warm place and allow dough to rise until double.</div><br />
While dough is rising mix together the brown sugar, cinnamon and pumpkin pie spice in a bowl and set aside.<br />
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<div style="text-align: justify;">When dough has doubled spray your counter with oil and spread it around so there is a light coating on the counter. By using oil on the counter you avoid adding any further flour when you are rolling it up. This helps keep the dough nice and soft, more flour makes for a denser stiffer bread. Gently deflate the dough in the bowl and pour it onto the counter, gently shape it into a small rectangle, cover it with the plastic wrap and allow it to rest for about 5 minutes. This allows the gluten to rest and makes it easier to roll the dough out without it bouncing back to a smaller size. Uncover the dough and roll it out using a rolling pin, lightly covered with oil, into a rectangle measuring 20 inches by 12 inches. Spray a medium loaf pan with non-stick oil spray.</div><a href="https://picasaweb.google.com/lh/photo/ahQX7uZ49JJAS9btq3TbO9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-eNGaHTZVKX0/Tt7a9LbCDqI/AAAAAAAAFiQ/v0wF9ziQq0w/s400/100_0537.JPG" height="300" width="400" /></a><br />
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<div style="text-align: justify;">Melt the butter in a mug or small microwave safe bowl in the microwave. Pour the melted butter onto the rolled out dough and brush out the butter until all the dough is coated with butter (all the way to the edges of the dough). Spread the sugar/cinnamon mixture over the melted butter and gently press it onto to dough to help it stick. <br />
<a href="https://picasaweb.google.com/lh/photo/852JaXnF7ys-tF42oNC_z9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-bwv-VJ8ZpIY/Tt7drAwPXcI/AAAAAAAAFi8/ZqQRJ0zqO0Q/s400/100_0540.JPG" height="300" width="400" /></a><br />
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Starting on the long side, cut the dough into two even halves (you will have two 10 inch by 12 inch squares) then cut each half into three even strips. You will have 6 strips of dough about the same size.</div><a href="https://picasaweb.google.com/lh/photo/IVJdzMpzAk0oAH5uxHyNo9MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-sDxRc77XTmQ/Tt7dzRlEAUI/AAAAAAAAFjE/FzNIsYvM8zA/s400/100_0542.JPG" height="300" width="400" /></a><br />
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Carefully stack all the strips of dough on top of each other.<br />
<a href="https://picasaweb.google.com/lh/photo/0ps82YsAQ16yPgOkvjEOSNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-Pp_e9VV80D0/Tt7d_QJCn7I/AAAAAAAAFjY/yZgPTZE9HSo/s400/100_0544.JPG" height="300" width="400" /></a><br />
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<div style="text-align: justify;">Cut the stack of dough strips into six even pieces. <br />
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Pick up each stack (all six layers at once) and stand them in the loaf pan, placing each stack in front of the other, pressing the stacks together a little to make room if needed.</div><a href="https://picasaweb.google.com/lh/photo/qzVU7yJm42cbNlxmbQBjmtMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-3T-EPi8Urmg/Tt7euMApBqI/AAAAAAAAFkY/gnAGWji3Otk/s400/100_0553.JPG" height="300" width="400" /></a><br />
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<div style="text-align: justify;">Cover the loaf pan with a clean damp kitchen towel and place in a warm place to rise until double in size. Preheat the over to 350 degrees.</div><a href="https://picasaweb.google.com/lh/photo/aTVmNQX0Wu_x6lfbuxo9wNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-ew0KPIIhzE4/Tt7fGgjSjBI/AAAAAAAAFk8/BBfcZYA9Sbk/s400/100_0557.JPG" height="300" width="400" /></a><br />
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<div style="text-align: justify;">When dough has doubled in size, place it in the center of your preheated oven and bake for 30-35 minuted until the top is dark golden brown. You may want to put a layer of foil on a rack just below your loaf as it bakes in case the buttery/sugary yumminess bubbles up and over the rim of the pan (mine did). Remove from the oven and place on a cooling rack. Allow to cool for 20 - 30 minutes.</div><a href="https://picasaweb.google.com/lh/photo/XAK_dRehcO3I0jnZScye2dMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-GCzoB2ueZ3A/Tt7fZWqwhyI/AAAAAAAAFlY/zWZ8T5mF6Kk/s400/100_0560.JPG" height="300" width="400" /></a><br />
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<div style="text-align: justify;">While bread is cooling melt the butter for the glaze. Combine the melted butter, half and half and powdered sugar, stir until smooth. Add vanilla paste and vanilla extract, stir until combined. <br />
<a href="https://picasaweb.google.com/lh/photo/CcjJpOrgX_-56aFk96N4UNMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-5zTsSs-2fwY/Tt7ftEyUpYI/AAAAAAAAFl0/kM2aBe_fYG4/s400/100_0563.JPG" height="400" width="300" /></a><br />
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When loaf is still warm but just cool enough to touch, run a butter knife around the edges to loosen the loaf from the pan and turn the loaf over onto a plate to remove from the pan.<br />
<a href="https://picasaweb.google.com/lh/photo/G8WMBCUwUDiNjVmv4jQAxdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-zwmD-CS71gM/Tt7g69LtPpI/AAAAAAAAFmo/ZDSKt3xuyfk/s400/100_0568.JPG" height="300" width="400" /></a> <br />
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Turn loaf right side up on serving dish. Drizzle glaze over the loaf while still slightly warm. Serve.</div><a href="https://picasaweb.google.com/lh/photo/2ewioetSxrpg234rj8tW99MTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-9fnKXFbimIk/Tt7g831ux9I/AAAAAAAAFmw/ZOEu3bbRWqw/s400/100_0569.JPG" height="300" width="400" /></a> <a href="https://picasaweb.google.com/lh/photo/SMEvttMmPikllf38YzJ2adMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-9soPTSq6Kbc/Tt7hIM23LFI/AAAAAAAAFm8/CBVMqc9XMbk/s400/100_0570.JPG" height="300" width="400" /></a>Laurahttp://www.blogger.com/profile/02466503007251708739noreply@blogger.com0