Monday, September 5, 2011
Warm Sticky Toffee Pudding
Sounds good, doesn't it? Well it is! My parents flew into St. Louis for a few days, and we went down for Labor Day weekend to be with them and Eph and Amy and Co. Katie made this delectable dessert for dinner on Sunday. It's from David Lebovitz' Blog and the recipe can be found here. You should make this. You will be happy if you do.
Monday, August 22, 2011
Perfect White Bread
The last bread recipe for now.
Perfect White Bread, Plus! Wheat Variation
By Amy
Makes 4 loaves
Introducing… something different! For even the purest bread snobs sometimes a good white loaf is the perfect way to shake things up.
This recipe is ideal for shaped sandwich loaves. You can also portion it to make rolls, Italian style loaves for things like garlic bread, or even a great, sturdy pizza crust. If using part of the dough for pizza crust or garlic bread you may like to reduce the sugar (to about ¾ c.) and use olive oil instead. For the most manageable pizza crust you’ve ever rolled, refrigerate dough for 1-3 days before using. One time I rolled a sandwich loaf with grated swiss cheese inside- fantastic!
1 c. white sugar
3 ½ Tbsp. yeast
4 tsp. vital wheat gluten or dough enhancer (optional)
4 tsp. salt
¼ c. vegetable oil
4 c. warm water
10-12 c. white bread (or all-purpose) flour (King Arthur brand is an excellent flavor- quality matters with this recipe as the white flour is virtually the only flavoring)
Mix everything but flour well. Add flour gradually and knead dough until smooth and elastic. Allow dough to rise to double in a covered, oiled bowl in a warm place. Punch dough down and divide as desired. Shape loaves and allow to rise again about 30 min. or until they look good to you. If desired, garnish top lightly with water and a dusting of flour. Place in oven and set thermostat to 350F for 30-40 min. or until top is golden brown, doughy sides don’t stick to the pan, and it sounds hollow when knocked on the top. One sure-fire test: if cut through the center immediately after baking, it should not appear gummy or stretched, though steam may make a moist crumb. Allow to sit in pans 10 min. and place on cloth or rack to cool completely before wrapping.
Wheat flour variation:
7 c. white bread flour
4 c. whole wheat flour; may also put through fine mesh colander to sift out larger wheat flakes.
Sunday, June 26, 2011
Saag Paneer Without the Paneer
A well-known North Indian curry, which combines chopped spinach and fried cubes of bland, homemade cheese (paneer). Tonight we made this great spinach dish a true hit- basically saag paneer with cubes of marinaded tofu substituted for the cheese.
About a month ago we froze small cubes of firm or extra firm tofu that was about to expire. Freezing tofu makes the texture more chicken-like, or a little tougher and porous, than fresh tofu so theoretically it should be a perfect substitute paneer, and it was! It was faster (in that we didn't have to make bland cheese the day before- you can never find paneer at the store), easier, and infinitely more flavorful. This recipe is a fail-safe, impressive staple for any Indian themed meal. Hazel ate two helpings and everyone loved it.
Something that looks like this better taste good for my kids to eat it.
Saag Pa-tofu a la Amy
Marinade frozen tofu in a covered glass bowl (or bag) before you start on the rest of your meal, shaking it up occasionally. Combine:
About 2/3 can light coconut milk (I add the extra milk to the accompanying curry or make virgin pina coladas)
1 lb. tub firm/extra firm tofu, drained, pressed a little, cut into small cubes, and frozen
1-2 Tbsp. lime juice (mine was from a bottle so I used 2 Tbsp.)
1 1/2 tsp. ground coriander
1/2 tsp. ground cumin
generous 1/4 tsp. ground turmeric
1/8 tsp. ground red pepper (cayenne)
In small frying pan, fry the following until onion edges are nicely browned:
1/2 tsp. salt
1 c. thinly chopped onion (1 med.)
3 Tbsp. vegetable oil
Then add:
1 tsp. minced garlic
1/2 tsp. powered ginger
And set aside. Now, in large sauce pan combine the following and heat over medium heat for about 5 min:
1- 28 oz. bag frozen spinach, thawed with some water squeezed out*
1 can diced tomatoes, drained. Should be 1-2 cups total.
1 tsp. salt
Add the onion and tofu (including marinade) to the spinach and heat through another min. or so. Tomatoes and spinach should be soft and well-blended, but it shouldn't be soupy.
Finally add:
1/4-1/2 tsp. Garam Masala seasoning (a 1::1 mixture of cinnamon, cloves, cardamom, and black pepper)
Stir well and serve!
*For frozen spinach nothing beats the pre-frozen stuff however, sometimes we get a big package of fresh spinach and have a hard time finishing it off. I tried freezing it by just popping the package in the freezer and it worked perfectly. If you ever have this dilemma try freezing it for recipes with cooked spinach.
About a month ago we froze small cubes of firm or extra firm tofu that was about to expire. Freezing tofu makes the texture more chicken-like, or a little tougher and porous, than fresh tofu so theoretically it should be a perfect substitute paneer, and it was! It was faster (in that we didn't have to make bland cheese the day before- you can never find paneer at the store), easier, and infinitely more flavorful. This recipe is a fail-safe, impressive staple for any Indian themed meal. Hazel ate two helpings and everyone loved it.
Something that looks like this better taste good for my kids to eat it.
Saag Pa-tofu a la Amy
Marinade frozen tofu in a covered glass bowl (or bag) before you start on the rest of your meal, shaking it up occasionally. Combine:
About 2/3 can light coconut milk (I add the extra milk to the accompanying curry or make virgin pina coladas)
1 lb. tub firm/extra firm tofu, drained, pressed a little, cut into small cubes, and frozen
1-2 Tbsp. lime juice (mine was from a bottle so I used 2 Tbsp.)
1 1/2 tsp. ground coriander
1/2 tsp. ground cumin
generous 1/4 tsp. ground turmeric
1/8 tsp. ground red pepper (cayenne)
In small frying pan, fry the following until onion edges are nicely browned:
1/2 tsp. salt
1 c. thinly chopped onion (1 med.)
3 Tbsp. vegetable oil
Then add:
1 tsp. minced garlic
1/2 tsp. powered ginger
And set aside. Now, in large sauce pan combine the following and heat over medium heat for about 5 min:
1- 28 oz. bag frozen spinach, thawed with some water squeezed out*
1 can diced tomatoes, drained. Should be 1-2 cups total.
1 tsp. salt
Add the onion and tofu (including marinade) to the spinach and heat through another min. or so. Tomatoes and spinach should be soft and well-blended, but it shouldn't be soupy.
Finally add:
1/4-1/2 tsp. Garam Masala seasoning (a 1::1 mixture of cinnamon, cloves, cardamom, and black pepper)
Stir well and serve!
*For frozen spinach nothing beats the pre-frozen stuff however, sometimes we get a big package of fresh spinach and have a hard time finishing it off. I tried freezing it by just popping the package in the freezer and it worked perfectly. If you ever have this dilemma try freezing it for recipes with cooked spinach.
Monday, June 20, 2011
Whole Wheat Skillet Cookies
Been meaning to share this one for a while. I'm not sayin' that these are healthy, but they are better for you than the average cookie. And BOY they are good! Alex and I don't make a lot of things more than once, even if they are good, just because there are so many things to try out there, but I have probably made these at least a dozen times. Adapted from Heidi Swanson's similarly titled cookies (but better for you).
Ingredients:
2 3/4 cup whole wheat flour
1/4 c. cornmeal
1/4 c. ground flax meal
1 1/2 t. baking powder
1 t. baking soda
1 1/4 t. salt
1 stick butter, room temp
1/2 cup applesauce
2/3 c. brown sugar
2/3 c. white sugar
2 large eggs
2 t. vanilla
~8 oz chopped dark chocolate
~1 c. walnuts
Heat oven to 350. Butter a 10 inch 2 inch deep skillet. Mix the dry ingredients in a medium bowl. In a large bowl, beat the butter and sugars until well mixed. Add the applesauce, eggs, and vanilla and mix well. Add in the flour mixture and combine. Finally, add the chocolate and nuts. Bake 35-45 minutes. Enjoy!
Cinnamon can also be added. Once I added chocolate animal crackers and that was not bad either.
Ingredients:
2 3/4 cup whole wheat flour
1/4 c. cornmeal
1/4 c. ground flax meal
1 1/2 t. baking powder
1 t. baking soda
1 1/4 t. salt
1 stick butter, room temp
1/2 cup applesauce
2/3 c. brown sugar
2/3 c. white sugar
2 large eggs
2 t. vanilla
~8 oz chopped dark chocolate
~1 c. walnuts
Heat oven to 350. Butter a 10 inch 2 inch deep skillet. Mix the dry ingredients in a medium bowl. In a large bowl, beat the butter and sugars until well mixed. Add the applesauce, eggs, and vanilla and mix well. Add in the flour mixture and combine. Finally, add the chocolate and nuts. Bake 35-45 minutes. Enjoy!
Cinnamon can also be added. Once I added chocolate animal crackers and that was not bad either.
Friday, June 3, 2011
Calabrian Onion Soup
I came across this recipe again today and since it's a little chillier this morning than it's been the last few days, soup didn't sound too horrible even for June. Enjoy!
2-3 T Olive oil in thick-bottomed pot. Once oil is heated, lightly cook 2 sliced garlic cloves.
Once garlic is almost browned add 2-3 large onions, sliced not too thinly and halved.
Season w/ salt and a little crushed red pepper.
Once onions have sweated and wilted, add 1 large can whole peeled plum tomatoes squished in your hand, along with all the juice from the can. (You could also probably used canned crushed tomatoes, but the squishing whole ones in your fingers is more authentic).
Add a little more salt to taste.
Bring soup to a boil and add 1-2 C boiling water.
Stir and cover.
Simmer for 45-60 minutes.
When the liquid has decreased by almost half, place a piece of toasted bread in the bottom of each soup bowl. (We used multigrain baguette. Hard bread works best.)
Put a slice of cheese over it, then spoon the onion soup over that. We used fontina cheese which melted SO nicely. Delicious!
Calabrian Onion Soup
Adapted from Lidia Bastianich via Sydney Rombola
2-3 T Olive oil in thick-bottomed pot. Once oil is heated, lightly cook 2 sliced garlic cloves.
Once garlic is almost browned add 2-3 large onions, sliced not too thinly and halved.
Season w/ salt and a little crushed red pepper.
Once onions have sweated and wilted, add 1 large can whole peeled plum tomatoes squished in your hand, along with all the juice from the can. (You could also probably used canned crushed tomatoes, but the squishing whole ones in your fingers is more authentic).
Add a little more salt to taste.
Bring soup to a boil and add 1-2 C boiling water.
Stir and cover.
Simmer for 45-60 minutes.
When the liquid has decreased by almost half, place a piece of toasted bread in the bottom of each soup bowl. (We used multigrain baguette. Hard bread works best.)
Put a slice of cheese over it, then spoon the onion soup over that. We used fontina cheese which melted SO nicely. Delicious!
Wednesday, May 4, 2011
Amy's Bread
This is my recipe. That I made. In some ways it's not as healthy as the previous bread recipe (The Best Whole Wheat Bread; not named by me) and it is certainly more labor intensive but it remains to this day the best bread I've ever eaten. I like it with butter. It makes great whole wheat sandwich bread and is a nice companion to many main dishes.
Makes 4 loaves, serves 2
On stove top in med. sauce pan, over med-low heat, combine:
4 c. water
1/3 c. steel cut oats (not to be confused with oat groats, flaked, or rolled oats)
2/3 c. packed dark brown sugar
3 Tbsp. butter
3 Tbsp. shortening
1 Tbsp. salt
Stir periodically and remove from heat when butter is almost completely melted. Meanwhile, in mixer bowl combine:
2 c. white bread flour (I prefer and highly recommend King Arthur brand)
5 c. fresh ground wheat flour
3 Tbsp. yeast
3 Tbsp. vital wheat gluten
3 Tbsp. ground flax meal
1/2 c. roasted sunflower seeds
Mix it up a bit and then add the liquid stuff, scraping it in with a spatula. Mix on low for about 30 seconds.
Then add: 2 c. white bread flour
Mix to knead dough for several minutes and prepare a large bowl by spraying throughout with cooking spray. When dough is done dump it into the bowl and turn once to oil on all sides. Allow the dough to rise in a warm place until double in size, about 30-40 min. I use the sun in the summer and a warm oven with a cup of hot water at the bottom the rest of the year. Just be sure and remove the water before baking.
When the dough is done rising, punch it down and allow it to rest for 5-10 min. Now, prepare your bread pans. For this recipe, I use glass pans and grease them with shortening applied with a pastry brush.
Makes 4 loaves, serves 2
On stove top in med. sauce pan, over med-low heat, combine:
4 c. water
1/3 c. steel cut oats (not to be confused with oat groats, flaked, or rolled oats)
3 Tbsp. butter
3 Tbsp. shortening
1 Tbsp. salt
Stir periodically and remove from heat when butter is almost completely melted. Meanwhile, in mixer bowl combine:
2 c. white bread flour (I prefer and highly recommend King Arthur brand)
5 c. fresh ground wheat flour
3 Tbsp. yeast
3 Tbsp. vital wheat gluten
3 Tbsp. ground flax meal
1/2 c. roasted sunflower seeds
Mix it up a bit and then add the liquid stuff, scraping it in with a spatula. Mix on low for about 30 seconds.
Then add: 2 c. white bread flour
Mix to knead dough for several minutes and prepare a large bowl by spraying throughout with cooking spray. When dough is done dump it into the bowl and turn once to oil on all sides. Allow the dough to rise in a warm place until double in size, about 30-40 min. I use the sun in the summer and a warm oven with a cup of hot water at the bottom the rest of the year. Just be sure and remove the water before baking.
When the dough is done rising, punch it down and allow it to rest for 5-10 min. Now, prepare your bread pans. For this recipe, I use glass pans and grease them with shortening applied with a pastry brush.
Working one loaf at a time, push, stretch, poke and pat the dough into a somewhat level, even rectangle about the width of your bread pan and as long as it wants to be. Then, roll it up to form a loaf. Tuck the sides under and pinch the seam across the bottom. To finish the loaf, use a wet paper towel to moisten the top and roll the top of the loaf in a plate of rolled oats (not to be mistaken with steel cut oats).
Place loaves in pans to rise in a warm place, covered, for a while. If they are about 1" over the brim in the center that's good. Stick them in the oven and turn the oven on to 375F. You might try 350F if your oven doesn't run on the low side like mine. Bake for 35 min. and check to make sure it's cooked. It should be browned on top, not gummy on the sides, and sound hollow when tapped on top. Remove from pans and cool completely before wrapping.
Monday, April 25, 2011
The Best Whole Wheat Bread Recipe
Variation by Amy
Yes, another bread recipe. Sporting 100% whole wheat, unsaturated fat, honey and loads of vitamin C, this recipe is not only healthy but unbelievably easy and delicious. My favorite recipe, developed for years and nowhere near as healthy, is never missed and now completely replaced by my variation of this bread recipe. Most stores sell vital wheat gluten in quantities too small to make this recipe economical for daily bread. Dividing a bulk order with friends, we got 7 lbs. (2 gallon size bags) for $14, including shipping.
Makes 4 loaves, approx. 1 hr. start to finish.
Set oven to 160F. (I set mine at 200F but it seems to run a but low)
In mixing bowl add:
2/3 cup Extra Virgin Olive Oil
2/3 cup Honey
2500 mg Vitamin C tablet(s), non-chewable, crushed
½ cup Vital Wheat Gluten
3 cups Whole wheat flour (I use red wheat)
3½ Tbsp. Yeast (generous spoonfuls)
4 tsp. Salt (generous tsp.)
½ cup Roasted sunflower seeds (optional, but worth it)*
5 Cups Hot water (out of tap)
*Another optional additive: Steel cut oats, for a heartier texture. Steel cut oats are like cracked wheat but oats, not to be mistaken with rolled oats or oat groats. Before beginning, add about ½ cup oats to 2 c. of the hottest tap water. Proceed with the recipe adding water with oats last, as usual.
Mix everything until it forms a batter (a min. or so). Then, add the remaining flour 1 c. at a time (it is important not to add the flour too fast), until the dough cleans the sides of the mixer.
7-10 cups Whole wheat flour
Mix at Speed 2 for around 8 minutes, no more than that. Use this time to clean up work area, spray loaf pans and a place to rest the dough. Take the dough out of the mixing bowl and allow it to rest on an oil-covered surface, I use my large bread bowl. Divide dough into 4 equal parts; use a scale if you care to.
Working one loaf at a time, push, stretch, poke and pat the dough into a somewhat level, even rectangle about the width of your bread pan and as long as it wants to be. Then, roll it up to form a loaf. Tuck the sides under and pinch up the seam across the bottom, placing it in the pan seam-side down. To finish the loaf, you can wet the top with water (wet paper towel or pastry brush) and dust with wheat flour or rolled oats.
Put the loaves into the 160F oven for 10 minutes.
Leaving the loaves inside the oven, turn the oven up to 350F and bake approximately 30 minutes, or until the tops are golden brown and they sound hollow when tapped. This bread is so soft I always take one loaf and cut it in half to make sure it’s set in the middle- better safe than sorry.
Remove loaves from the oven and let sit in pans for about 10 min., then turn the loaves out to cool. Cool completely before wrapping. Freezes well.
Sunday, April 3, 2011
Amy's Étouffée
Serves 8-10
This etouffee is vegetarian and contains tofu. If you would like to substitute shrimp or crayfish for the tofu skip steps 1 and 3 and add the meat at the end. It won't taste as good.
Copy and Paste Shopping Check List:
1 pkg. Extra Firm tofu
2 juicy lemons
dried chipotle or cayenne pepper
thyme
Penzey's Rojo Seasoning (this is also great added to any Mexican dish and quinoa)
salt, pepper, sugar, flour
dried onion (opt.)
garlic
1 c. butter
2 yellow onions
1 red onion
green, red and orange bell peppers
celery
bunch of mature fresh spinach
tomato paste
4 c. vegetable or chicken stock
brown rice or grits (for serving)
Other rather common etouffee ingredients are:
zucchini, mushrooms, and kidney beans
----
Step 1:
-The key to success in cooking with tofu for ANY recipe is marinating it appropriately-
Wrap a block of extra firm tofu in a paper towel and then a dish towel. Press the tofu for 10-15 min. under something flat and heavy, like a cookbook that you won't find this recipe in. Meanwhile prepare rice/cut some veggies.
Step 2:
Cook 3-4 c. rice in rice cooker. I prefer short grain brown with this recipe (add salt and a little butter)
Step 3:
When tofu has been properly pressed, cut tofu into popcorn shrimp-sized cubes and carefully place in plastic gallon-sized bag. Then, prepare marinade and add to bag. Lay flat in fridge and turn over from time to time.
Tofu Marinade:
2 lemons, juiced
Chipotle pepper, to taste (Cayenne works. I do just a dash so the heat comes from Tabasco at the table. It's more child-friendly this way)
1-2 Tbsp. Rojo Seasoning from Penzey's Spices. Oh, you don't have it/know what it is? Well, then I guess you can't make the best etouffee ever, huh?!
salt and black pepper
1-2 Tbsp. sugar
handful dried onion (obviously you can sub. fresh)
1 tsp. dried minced garlic (or 1-2 bulbs, minced)
1/2 c. hot water
Step 4: The Roux
In heavy bottomed large pan melt 1 c. butter over med. heat. Add 1/2 c. flour and cook, reduce heat to med-low and cook, whisking nearly constantly until the roux is deep brown- think dark wood paneling circa 1970. This should take close to 30 min. I like to have the cutting board near by and chop as I whisk. When chopping is done, I turn the heat up to med. again and stir constantly to speed the browning up a bit.
Step 5:
Chop the following into a big bowl:
2 med. yellow onions
1 small red onion
3 bell peppers- green, red and orange
1 c. finely chopped celery (I use the softer inside stuff and some leaves)
2 Tbsp. minced garlic
(Chop but do not add to bowl)
3 c. fresh, adult spinach, sliced long (this is a modest approximation)
When the roux is done, add the bowl of vegetables and saute about 8 min.
Step 6:
Add and bring to simmer over med. heat:
1 tsp. dried thyme
4 Tbsp. tomato paste
4 c. chicken or vegetable stock
Chopped spinach
Last Step:
Add tofu and marinade and return to simmer. Reduce heat and cook about 15-20 min., stirring periodically.
Serve on rice and accompany with Tabasco or your favorite Cajun hot sauce and a confident smile.
This etouffee is vegetarian and contains tofu. If you would like to substitute shrimp or crayfish for the tofu skip steps 1 and 3 and add the meat at the end. It won't taste as good.
Copy and Paste Shopping Check List:
1 pkg. Extra Firm tofu
2 juicy lemons
dried chipotle or cayenne pepper
thyme
Penzey's Rojo Seasoning (this is also great added to any Mexican dish and quinoa)
salt, pepper, sugar, flour
dried onion (opt.)
garlic
1 c. butter
2 yellow onions
1 red onion
green, red and orange bell peppers
celery
bunch of mature fresh spinach
tomato paste
4 c. vegetable or chicken stock
brown rice or grits (for serving)
Other rather common etouffee ingredients are:
zucchini, mushrooms, and kidney beans
----
Step 1:
-The key to success in cooking with tofu for ANY recipe is marinating it appropriately-
Wrap a block of extra firm tofu in a paper towel and then a dish towel. Press the tofu for 10-15 min. under something flat and heavy, like a cookbook that you won't find this recipe in. Meanwhile prepare rice/cut some veggies.
Step 2:
Cook 3-4 c. rice in rice cooker. I prefer short grain brown with this recipe (add salt and a little butter)
Step 3:
When tofu has been properly pressed, cut tofu into popcorn shrimp-sized cubes and carefully place in plastic gallon-sized bag. Then, prepare marinade and add to bag. Lay flat in fridge and turn over from time to time.
Tofu Marinade:
2 lemons, juiced
Chipotle pepper, to taste (Cayenne works. I do just a dash so the heat comes from Tabasco at the table. It's more child-friendly this way)
1-2 Tbsp. Rojo Seasoning from Penzey's Spices. Oh, you don't have it/know what it is? Well, then I guess you can't make the best etouffee ever, huh?!
salt and black pepper
1-2 Tbsp. sugar
handful dried onion (obviously you can sub. fresh)
1 tsp. dried minced garlic (or 1-2 bulbs, minced)
1/2 c. hot water
Step 4: The Roux
In heavy bottomed large pan melt 1 c. butter over med. heat. Add 1/2 c. flour and cook, reduce heat to med-low and cook, whisking nearly constantly until the roux is deep brown- think dark wood paneling circa 1970. This should take close to 30 min. I like to have the cutting board near by and chop as I whisk. When chopping is done, I turn the heat up to med. again and stir constantly to speed the browning up a bit.
Step 5:
Chop the following into a big bowl:
2 med. yellow onions
1 small red onion
3 bell peppers- green, red and orange
1 c. finely chopped celery (I use the softer inside stuff and some leaves)
2 Tbsp. minced garlic
(Chop but do not add to bowl)
3 c. fresh, adult spinach, sliced long (this is a modest approximation)
When the roux is done, add the bowl of vegetables and saute about 8 min.
Step 6:
Add and bring to simmer over med. heat:
1 tsp. dried thyme
4 Tbsp. tomato paste
4 c. chicken or vegetable stock
Chopped spinach
Last Step:
Add tofu and marinade and return to simmer. Reduce heat and cook about 15-20 min., stirring periodically.
Serve on rice and accompany with Tabasco or your favorite Cajun hot sauce and a confident smile.
Blueberry Clafouti (Try it, you'll like it)
Blueberry Clafouti
Based on ideas from multiple sources, but completely my own recipe.
Prepare an 8"X8" baking dish by greasing the bottom and sides with butter and then coating with granulated sugar. Cover the bottom with fresh or frozen blueberries. Other berries (raspberries, cherries, plums, apricots) work just as well.
In a blender puree the following:
~ 2/3 C lowfat cottage cheese
~ 2/3 C nonfat plain yogurt
3 large eggs (we used 5 small ones from our chickens)
1/2 C sugar
~2 tsp vanilla
a scant 1/2 tsp salt
Once the above mixture is smooth and with the blender still on add 1/2 C flour slowly so that no lumps form.
Poor into the prepared 8"X8" baking dish.
Cook at 375 degrees F for 35-40 minutes until the center is set and the edges are slightly browned. Let cool ~5-10 minutes and eat while still warm. We like it with powdered sugar and lemon juice or just plain old maple syrup.
Based on ideas from multiple sources, but completely my own recipe.
Prepare an 8"X8" baking dish by greasing the bottom and sides with butter and then coating with granulated sugar. Cover the bottom with fresh or frozen blueberries. Other berries (raspberries, cherries, plums, apricots) work just as well.
In a blender puree the following:
~ 2/3 C lowfat cottage cheese
~ 2/3 C nonfat plain yogurt
3 large eggs (we used 5 small ones from our chickens)
1/2 C sugar
~2 tsp vanilla
a scant 1/2 tsp salt
Once the above mixture is smooth and with the blender still on add 1/2 C flour slowly so that no lumps form.
Poor into the prepared 8"X8" baking dish.
Cook at 375 degrees F for 35-40 minutes until the center is set and the edges are slightly browned. Let cool ~5-10 minutes and eat while still warm. We like it with powdered sugar and lemon juice or just plain old maple syrup.
Friday, February 25, 2011
Flourless Chocolate Cake (Long-live Christmas 2009)
Many of you spent at least some time with Katie and me during the Christmas 2009 vacation. That was the that we drove out to Utah with Eph and Amy and co. It was the Christmas that Eph took STEPII (and consequently didn't talk to anyone for most of two weeks). It was also the Christmas that Katie decided flourless chocolate cake was something to be made on a bi- or tri-weekly basis. She has since grown out of that phase, but I recently revisited the recipe in an attempt to impress my chocolate-loving boss at to his holiday-turned-Valentine's Day party. Here's the recipe, courtesy of marthastewart.com:
Enjoy!
- 6 tablespoons unsalted butter, plus more for pan
- 1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
- 6 large egg yolks
- 6 large egg whites
- 1/2 cup granulated sugar
- Confectioners' sugar, for dusting
- Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.
- In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
- Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners' sugar.
Enjoy!
Chickpea Goodness
Usually dinner at our house consists of my throwing random things together in a pan and cooking them until they look like they're done. Sometimes this works well and other times this does not. Recently I made the following for Katie and I, and she liked it enough that she suggested I write down the recipe. Here it is at least as far as I can remember.
1 medium onion, chopped
1-2 C chopped nopalitos (tender cactus-I used Dona Maria brand purchased at Walmart)
~2 cups cooked chickpeas (can use canned or cook your own, which is what we do)
1-3 Tb olive oil (for cooking-just use as much as you need/want)
~2 tsp Granulated Garlic (garlic powder-I'm currently using Penzy's but I like the stuff from Aldi just as much)
1-2 tsp Cumin
1/2-1 tsp coriander
1/2-1 tsp fenugreek
1/2-1 tsp black mustard seeds
black pepper
Saute the onion in olive oil on med-high heat until about half-way cooked. Add the cactus, garlic, and cumin and cook until onion is tender. Remove from heat. Now saute the chickpeas in olive oil on med-high heat with the remainder of the spices. You should be generous on the olive oil. Once the chickpeas are slightly browned remove from heat and mix with the onion mixture.
We ate this on corn tortillas that were slightly browned on a frying pan. You can do this with a very slight amount of olive oil or in a dry pan, either way works. Basically heat the pan to med or med-hot heat, place the tortilla on the pan until it is slightly browned and then turn over to repeat on the other side. The nutty/chewy/crunchy tortillas are a great addition to the above and many other dishes and cooked this way add only a minimal amount of fat.
If you can figure out what category of food this is (Asian, Mexican, Indian, Mideastern) please let me know.
1 medium onion, chopped
1-2 C chopped nopalitos (tender cactus-I used Dona Maria brand purchased at Walmart)
~2 cups cooked chickpeas (can use canned or cook your own, which is what we do)
1-3 Tb olive oil (for cooking-just use as much as you need/want)
~2 tsp Granulated Garlic (garlic powder-I'm currently using Penzy's but I like the stuff from Aldi just as much)
1-2 tsp Cumin
1/2-1 tsp coriander
1/2-1 tsp fenugreek
1/2-1 tsp black mustard seeds
black pepper
Saute the onion in olive oil on med-high heat until about half-way cooked. Add the cactus, garlic, and cumin and cook until onion is tender. Remove from heat. Now saute the chickpeas in olive oil on med-high heat with the remainder of the spices. You should be generous on the olive oil. Once the chickpeas are slightly browned remove from heat and mix with the onion mixture.
We ate this on corn tortillas that were slightly browned on a frying pan. You can do this with a very slight amount of olive oil or in a dry pan, either way works. Basically heat the pan to med or med-hot heat, place the tortilla on the pan until it is slightly browned and then turn over to repeat on the other side. The nutty/chewy/crunchy tortillas are a great addition to the above and many other dishes and cooked this way add only a minimal amount of fat.
If you can figure out what category of food this is (Asian, Mexican, Indian, Mideastern) please let me know.
Tuesday, February 15, 2011
Candy's Chicken Chili Soup
Adapted from Cha Cha's White Chicken Chili from Allrecipes.com.
We loved this soup that came together from our freezer and pantry stores! We were both out of town on business, and with no time to shop, this luckily was a delicious dinner. Enjoy :)
Directions
Sunday, January 30, 2011
Whole Wheat Double Chocolate Gigantes
I managed to make these cookies in the kitchen of the house I am renting, even though my landlady's electric mixer has ONE attachment. Try creaming butter and sugar with one beater attachment. I finally figured out that if I moved the beater as fast as I could clockwise, while the beater was spinning counterclockwise, that gave me enough mix to somewhat cream the butter and sugar. The mother of the family I gave them to said that they were the best cookies she had ever had. (Disclaimer: While she sounded sincere, I suspect that may have been a slight exaggeration.) On the other hand, the friend of my landlady, who I also gave one to in the morning had to go to the Emergency Room later that afternoon for severe pain in her abdomen which ended up not being appendicitis. They still don't know what it was. I think it was the cookie.
Here is the recipe, adapted slightly from here. (I also stole the picture from her site.)
Yield: 12 very gigante cookies
1 c. room temp butter
1 1/4 c. sugar
2 large eggs
1/2 cup cocoa
2 1/8 c. whole wheat flour
2 T milk
1/4 t. salt
1 t. baking powder
2 c. good chocolate chips
Preheat oven to 350, spray or line sheets. With the electric mixer (with both attachments preferably), cream butter and sugar. Mix in eggs one at a time and mix in milk. Mix in cocoa until well blended. Add flour, salt, baking powder and mix at low speed until combined. Fold in chocolate chips.
Divide into 12 portions. Roll into a ball, smoosh slightly if you please, bake 16-20 minutes and transfer to rack after 5-10. Enjoy with milk or make an ice cream sandwich out of them.
Here is the recipe, adapted slightly from here. (I also stole the picture from her site.)
Yield: 12 very gigante cookies
1 c. room temp butter
1 1/4 c. sugar
2 large eggs
1/2 cup cocoa
2 1/8 c. whole wheat flour
2 T milk
1/4 t. salt
1 t. baking powder
2 c. good chocolate chips
Preheat oven to 350, spray or line sheets. With the electric mixer (with both attachments preferably), cream butter and sugar. Mix in eggs one at a time and mix in milk. Mix in cocoa until well blended. Add flour, salt, baking powder and mix at low speed until combined. Fold in chocolate chips.
Divide into 12 portions. Roll into a ball, smoosh slightly if you please, bake 16-20 minutes and transfer to rack after 5-10. Enjoy with milk or make an ice cream sandwich out of them.
Thursday, January 27, 2011
Hamburger and Dressing Casserole
This recipe is from an old (30 years?) cookbook published by our ward in Woods Cross. Attribution for the recipe goes to Kristy Sullivan.
I made this recipe for the first time tonight and Ed and I both really enjoyed it. So, here goes:
Brown: 1 lb. hamburger, 1/2 chopped onion, and 1 tsp. salt.
Make the dressing by mixing together:
1/2 loaf white bread cut into cubes
1/2 C chopped celery
1/2 C chopped onion
1/2 tsp fresh garden sage, dried in the microwave and crumbled
1/4 tsp salt
1/4 C melted butter
Mix 1/2 can condensed cream of chicken soup w/ 1/4 C water.
In a 9X13 casserole dish layer 1/2 of the hamburger mixture. Put all of the dressing on top of the hamburger. Pour the 1/2 can of chicken soup mixed with water over the dressing. Sprinkle the remainder of the hamburger mixture over the soup-topped dressing. Top with the remaining half can of soup. The soup will be lumpy and not go on smoothly. No problem. Bake at 350F for 45 minutes.
I served this with stewed tomatoes as a vegetable. Ed had the idea to put some of the casserole on top of the tomatoes, like croutons. It was great that way!
Enjoy!
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