This bread is number 5's favorite for making sandwiches. My hubby says this bread makes the absolute best toast. The heels of this bread are yummy in french toast casserole. It is wonderful served with a little honey butter and a hearty soup. I would say that is pretty versatile, no?
The original recipe I started using came from my sister-in-law (Hi Shanny!), but I also found a similar one in my 1956 Woman's Home Companion. I've changed it just a little bit by cutting out the brown sugar & butter, adding in cinnamon (Hi Shanny!) and using whole wheat flour.
1 c. whole oats
1/4 c. molasses
1/8 c. honey
1/8 c. brown sugar
1/2 c. whole wheat flour
2 Tbsp. EVOO
1 Tbsp. salt
1 tsp. cinnamon
2 c. boiling water
Mix all ingredients in a small bowl and let sit until temp reaches lukewarm (or about 110 F). Usually I just let it rest on the counter, but sometimes I will speed up the process by using the fridge or freezer. BE DILIGENT if you use those methods!
Add oat mixture into warmed stand mixer bowl (a bit of hot water will do that trick) and add in:
approx. 4 c. flour (whole wheat, white whole wheat or even just all purpose) and 1 Tbsp. of instant yeast (mix the yeast in with the flour). If you prefer to proof your yeast beforehand, use 1/2 c. warm water, 1 tsp. sugar - this may increase the amount of flour you have to add.
Blend with dough hook adding just enough flour for the dough to pull away from the sides.
Knead until dough is no longer sticky on a floured board or counter and turn into a lightly oiled bowl. Let sit covered until doubled in size (poking a finger into the dough will result in the finger mark not filling in).
Once it rises, punch down and either cut into two and place each piece in an oiled loaf pan or shape into two rounds. Cover and let rise for another 30-50 minutes. Bake at 350 for about 30 minutes.
Helpful hint: Sometimes our house is not at an optimal temp for getting the dough to rise. Simply heat your oven on 400F for 1 minute and turn it off. This should result in a "warm & draft free" place for your dough.
Wednesday, March 30, 2011
Custard
I don't know what it is about custard that makes it so appealing to me. I know that the texture often turns people away from it (like my hubby). I think it tastes like home. It is simple, yet elegant and reminds me of my grandmother and mother. In any case, it is a fairly easy thing to make and calls for very simple ingredients. I make maple custard here at home and I cook individual portions in my Pampered Chef 1 cup Prep-Bowl set. You don't need to use the syrup at all or you can use honey, coffee, chocolate sauce or even a caramel syrup. This recipe serves 6.
Maple Custard
4 eggs
1/3 c. brown sugar
1 tsp. vanilla
pinch of salt
2 1/2 c. milk (can use half evaporated mixed w/half water, but generally I use 1%)
Freshly grated nutmeg
6 Tbsp. maple syrup
Preheat oven to 350.
Line a 9x13 glass pan with a large cloth or dishtowel and place custard cups inside.
Add one Tbsp. of syrup to the bottom of each custard cup.
Whisk together the eggs, sugar, vanilla, salt and milk. Spoon mixture into custard cups and grate nutmeg lightly over the tops. Very carefully pour boiling water into the 9x13 pan until it reaches almost the whole way up the custard cups and place it into the preheated oven.
Bake for about 30 minutes or until knife inserted into center comes out clean. Cool. Can be inverted onto plate or eaten out of cup.
Maple Custard
4 eggs
1/3 c. brown sugar
1 tsp. vanilla
pinch of salt
2 1/2 c. milk (can use half evaporated mixed w/half water, but generally I use 1%)
Freshly grated nutmeg
6 Tbsp. maple syrup
Preheat oven to 350.
Line a 9x13 glass pan with a large cloth or dishtowel and place custard cups inside.
Add one Tbsp. of syrup to the bottom of each custard cup.
Whisk together the eggs, sugar, vanilla, salt and milk. Spoon mixture into custard cups and grate nutmeg lightly over the tops. Very carefully pour boiling water into the 9x13 pan until it reaches almost the whole way up the custard cups and place it into the preheated oven.
Bake for about 30 minutes or until knife inserted into center comes out clean. Cool. Can be inverted onto plate or eaten out of cup.
Tuesday, March 22, 2011
Almond Coconut Oatmeal cookies
These are my all time favorite cookies. I love oatmeal cookies in general, but to add toasted coconut and toasted sliced almonds to them, it is pure bliss for me.
Almond Coconut Oatmeal Cookies
2 sticks unsalted butter, softened
1/2 c. brown sugar
1/2 c. white sugar
2 eggs
1 tsp. vanilla
3 c. oats
1 c. coconut
1 c. sliced (or slivered) almonds
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
Place coconut & almonds in a 1/4 sheet pan and place in oven. Turn oven to 350 and toast for about 20 mins. or until coconut is brown making sure you stir every few minutes to prevent burning.
In a large mixing bowl blend butter & sugars together. Add in eggs & vanilla beating well. In a small bowl mix together oats, flour, soda, salt & cooled toasted almonds & coconut. Blend well into butter mixture.
Place cookies on silpat lined 1/2 sheet pans and bake for about 10 minutes or until slightly golden brown around the edges (350). Cool for a minute on the sheets and then remove to wire rack to cool completely.
Almond Coconut Oatmeal Cookies
2 sticks unsalted butter, softened
1/2 c. brown sugar
1/2 c. white sugar
2 eggs
1 tsp. vanilla
3 c. oats
1 c. coconut
1 c. sliced (or slivered) almonds
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
Place coconut & almonds in a 1/4 sheet pan and place in oven. Turn oven to 350 and toast for about 20 mins. or until coconut is brown making sure you stir every few minutes to prevent burning.
In a large mixing bowl blend butter & sugars together. Add in eggs & vanilla beating well. In a small bowl mix together oats, flour, soda, salt & cooled toasted almonds & coconut. Blend well into butter mixture.
Place cookies on silpat lined 1/2 sheet pans and bake for about 10 minutes or until slightly golden brown around the edges (350). Cool for a minute on the sheets and then remove to wire rack to cool completely.
Thursday, March 17, 2011
Traditional New England Boiled Dinner
Happy St. Patrick's Day!
I am from New England and also have Irish blood in my veins. My husband is half Irish. Needless to say, we go big on St. Patrick's Day and have a party with my husband's family each year which includes Irish Coffee (the only day of the year that I drink whiskey) and a traditional New England Boiled Dinner and plenty of Irish Soda bread. The boiled dinner recipe goes by a timetable rather than an ingredient list, but I will list the ingredients I'm cooking this year afterward. The soda bread is a recipe I found online and have been using for years. I've received SOOO many compliments on it that I won't use any other recipe ever again.
Traditional New England Boiled Dinner
Noon: Rinse 4lbs corned beef in water and place in the bottom of a large kettle (I use my lobster/canning pot). Cover well with cold water. Add 2 Tbsp. sugar, 1 tsp. pickling spice and 2 bay leaves. Bring to boiling point and boil 5 minutes. Skim scum off top, turn down heat and simmer covered until tender.
2:30pm: Scrub fresh beets and add to kettle, leaving skin and a good 4 inches of stem on each beet to prevent bleeding...any cuts in the beets will result in bleeding...leave the long root piece on too!
3pm: Add peeled turnips, cut coarsely (I have parsnips instead)
4pm: Add peeled carrots and onions and a medium-large cabbage cut into quarters. Add water as necessary to keep water level up.
4:30pm: Add peeled, cut up potatoes.
5pm: All should be cooked by now. Peel beets and arrange dinner on one large platter. Serve with Irish Soda bread & plenty of butter.
Ingredient list for our boiled dinner:
3 bunches of beets (6 large)
1 lb. carrots
4-5 potatoes
4lbs corned beef, flat cut
1 lb. parsnips
med-lg. green cabbage
2-3 yellow onions
Pickling spice
Bay Leaves
Sugar
Irish Soda Bread
1/2 c. sugar
4 c. flour
2 tsp. baking powder
1 tsp. baking soda
3 c. raisins
1 Tbsp. caraway seeds
2 eggs, slightly beaten
1 1/4 c. soured milk (I use lemon juice, not vinegar)
1 c. plain lowfat yogurt
Preheat oven to 350. Grease a 9" round cake pan or cast iron skillet. In a mixing bowl, combine wet ingredients. In another bowl combine all the dry ingredients plus the raisins and caraway seeds. Add the two together until everything is combined. Dough will be VERY sticky & wet. Place dough in the prepared pan and bake for just over an hour or until it is golden brown. Let cool on a wire rack before removing from pan.
**This dough has a habit of weeping over the sides of a shallow cake pan so it is best to use a sheet pan underneath if you are using one. It still will taste fabulous even if it weeps over and then you'll have some to nibble on before dinner!**
I am from New England and also have Irish blood in my veins. My husband is half Irish. Needless to say, we go big on St. Patrick's Day and have a party with my husband's family each year which includes Irish Coffee (the only day of the year that I drink whiskey) and a traditional New England Boiled Dinner and plenty of Irish Soda bread. The boiled dinner recipe goes by a timetable rather than an ingredient list, but I will list the ingredients I'm cooking this year afterward. The soda bread is a recipe I found online and have been using for years. I've received SOOO many compliments on it that I won't use any other recipe ever again.
Traditional New England Boiled Dinner
Noon: Rinse 4lbs corned beef in water and place in the bottom of a large kettle (I use my lobster/canning pot). Cover well with cold water. Add 2 Tbsp. sugar, 1 tsp. pickling spice and 2 bay leaves. Bring to boiling point and boil 5 minutes. Skim scum off top, turn down heat and simmer covered until tender.
2:30pm: Scrub fresh beets and add to kettle, leaving skin and a good 4 inches of stem on each beet to prevent bleeding...any cuts in the beets will result in bleeding...leave the long root piece on too!
3pm: Add peeled turnips, cut coarsely (I have parsnips instead)
4pm: Add peeled carrots and onions and a medium-large cabbage cut into quarters. Add water as necessary to keep water level up.
4:30pm: Add peeled, cut up potatoes.
5pm: All should be cooked by now. Peel beets and arrange dinner on one large platter. Serve with Irish Soda bread & plenty of butter.
Ingredient list for our boiled dinner:
3 bunches of beets (6 large)
1 lb. carrots
4-5 potatoes
4lbs corned beef, flat cut
1 lb. parsnips
med-lg. green cabbage
2-3 yellow onions
Pickling spice
Bay Leaves
Sugar
Irish Soda Bread
1/2 c. sugar
4 c. flour
2 tsp. baking powder
1 tsp. baking soda
3 c. raisins
1 Tbsp. caraway seeds
2 eggs, slightly beaten
1 1/4 c. soured milk (I use lemon juice, not vinegar)
1 c. plain lowfat yogurt
Preheat oven to 350. Grease a 9" round cake pan or cast iron skillet. In a mixing bowl, combine wet ingredients. In another bowl combine all the dry ingredients plus the raisins and caraway seeds. Add the two together until everything is combined. Dough will be VERY sticky & wet. Place dough in the prepared pan and bake for just over an hour or until it is golden brown. Let cool on a wire rack before removing from pan.
**This dough has a habit of weeping over the sides of a shallow cake pan so it is best to use a sheet pan underneath if you are using one. It still will taste fabulous even if it weeps over and then you'll have some to nibble on before dinner!**
Wednesday, March 16, 2011
A Cheap (and not totally unhealthy) Way to Feed 8
Let's face it, feeding 8 people (sometimes 9 or 10) is not cheap especially when doing it on a daily basis. Here is a meal that is standard in our home. Perhaps not the most dazzling, but it fills the belly and is a winner with everyone here.
Chicken Casserole with Biscuit Topping
Casserole:
4 frozen chicken thighs
1 can cannellini beans, drained & rinsed well
2 c. frozen peas
2 c. frozen corn
2 c. frozen cut green beans
1 1/2 c. frozen broccoli florets
3 Tbsp. butter
3-4 Tbsp. flour
3 1/2 c. liquid (milk and/or chicken broth-stock)
Biscuit Topping:
2 c. flour
3 tsp. baking powder
1 large pinch of salt
1/4 tsp. basil & oregano
1/2 tsp. granulated garlic
1/2 tsp. onion powder
1 c. grated Parmesan
2 Tbsp. olive oil
2 Tbsp. unsalted butter, cut into small squares
3/4 c. milk
Casserole:
Place thighs in a pan and add cold water to cover. Boil until cooked (about 1/2 hour).
Once thighs are cooked, remove from pan to cool. Remove skin and bone. Cut meat into bite sized pieces and place in large bowl with veggies & beans (this is a good way to use leftover veggies if you have them). Drain broth out of pot (either sieve & save it for the casserole sauce or you can toss it...I save it - waste not, want not.).
Heat oven to 450.
In large pot, melt butter over med. high heat. Add in flour and mix into a roux. Add in liquid a little at a time and heat until it is thickened (this will be about the thickness of heavy cream or so...if you want it thicker, add in more flour). Pour over the chicken & veggie mixture and place into a very large greased casserole.
Biscuit topping:
Place flour through Parmesan into bowl and mix well. Add in EVOO and butter and pinch butter into flour (using just your finger tips, pinch each piece of butter with some flour making sure the cut pieces are all "pinched"). Add in milk and work into a dough. Knead for a minute or so and then roll out on lightly floured surface large enough to cover casserole. Cover the casserole loosely making sure the edges of the biscuit dough are tucked inside the pan.
Place casserole in preheated 450 oven and bake for approx. 30 mins. (if your oven runs hot, run it at 400-425...I have a convection oven and I know it cooks differently than standard ovens.) The casserole should be bubbly around the edges and the biscuit topping should be golden brown.
***This casserole fed 10 of us (8 adult servings/2 kid servings) last evening although I did serve some homemade white bread slices on the side. It will easily serve 8 without any extras.***
Chicken Casserole with Biscuit Topping
Casserole:
4 frozen chicken thighs
1 can cannellini beans, drained & rinsed well
2 c. frozen peas
2 c. frozen corn
2 c. frozen cut green beans
1 1/2 c. frozen broccoli florets
3 Tbsp. butter
3-4 Tbsp. flour
3 1/2 c. liquid (milk and/or chicken broth-stock)
Biscuit Topping:
2 c. flour
3 tsp. baking powder
1 large pinch of salt
1/4 tsp. basil & oregano
1/2 tsp. granulated garlic
1/2 tsp. onion powder
1 c. grated Parmesan
2 Tbsp. olive oil
2 Tbsp. unsalted butter, cut into small squares
3/4 c. milk
Casserole:
Place thighs in a pan and add cold water to cover. Boil until cooked (about 1/2 hour).
Once thighs are cooked, remove from pan to cool. Remove skin and bone. Cut meat into bite sized pieces and place in large bowl with veggies & beans (this is a good way to use leftover veggies if you have them). Drain broth out of pot (either sieve & save it for the casserole sauce or you can toss it...I save it - waste not, want not.).
Heat oven to 450.
In large pot, melt butter over med. high heat. Add in flour and mix into a roux. Add in liquid a little at a time and heat until it is thickened (this will be about the thickness of heavy cream or so...if you want it thicker, add in more flour). Pour over the chicken & veggie mixture and place into a very large greased casserole.
Biscuit topping:
Place flour through Parmesan into bowl and mix well. Add in EVOO and butter and pinch butter into flour (using just your finger tips, pinch each piece of butter with some flour making sure the cut pieces are all "pinched"). Add in milk and work into a dough. Knead for a minute or so and then roll out on lightly floured surface large enough to cover casserole. Cover the casserole loosely making sure the edges of the biscuit dough are tucked inside the pan.
Place casserole in preheated 450 oven and bake for approx. 30 mins. (if your oven runs hot, run it at 400-425...I have a convection oven and I know it cooks differently than standard ovens.) The casserole should be bubbly around the edges and the biscuit topping should be golden brown.
***This casserole fed 10 of us (8 adult servings/2 kid servings) last evening although I did serve some homemade white bread slices on the side. It will easily serve 8 without any extras.***
Friday, March 11, 2011
Amazing Fajitas
When I think about Tex-Mex food, I always forget fajitas. It's a darn shame really. What could be better than marinated meats and veggies grilled and served on warm homemade wheat tortillas with sides of cheese, guacamole, plain yogurt, tomatoes, salsa, lettuce...heck - whatever floats your boat.
I took a standard marinade that I found in many places on the web and used it to marinate a couple of smallish London broil steaks. The flavor was absolutely AMAZING. And who doesn't love the sweetness of red & green peppers, onions & mushrooms that have been grilled? My mouth is drooling already.
As a side, I took a fresh pineapple, cored it, sliced it and grilled it along side the meat and veggies. I tried some on my fajita and that was awesome too! Great easy meal that is pretty healthy as well.
All 4 younger kids took seconds or thirds...that, my friends, is a sign of a good meal!
Marinade
1/4 c. EVOO
1/4 c. lime juice (I used lemon because I forgot to get lime juice)
2 Tbsp. tequila
a boatload of minced garlic (maybe 5-6 cloves or more?)
1 1/2 Tbsp. cumin
2 Tbsp. salt
1 Tbsp. black pepper
2 Tbsp. oregano (Mexican preferably)
Couple shakes of some cayenne pepper (of course, add more if you like the heat)
Mix it all together - throw your steaks, chicken, shrimp...whatever...in I will say that shrimp and chicken should probably NOT be left in for a very long time as they will be cooked, but I left our steaks in for about 5 hours with really good results.
As far as the veggies, I just did standard salt, pepper and EVOO although I'm sure you could marinate them if you'd like.
I took a standard marinade that I found in many places on the web and used it to marinate a couple of smallish London broil steaks. The flavor was absolutely AMAZING. And who doesn't love the sweetness of red & green peppers, onions & mushrooms that have been grilled? My mouth is drooling already.
As a side, I took a fresh pineapple, cored it, sliced it and grilled it along side the meat and veggies. I tried some on my fajita and that was awesome too! Great easy meal that is pretty healthy as well.
All 4 younger kids took seconds or thirds...that, my friends, is a sign of a good meal!
Marinade
1/4 c. EVOO
1/4 c. lime juice (I used lemon because I forgot to get lime juice)
2 Tbsp. tequila
a boatload of minced garlic (maybe 5-6 cloves or more?)
1 1/2 Tbsp. cumin
2 Tbsp. salt
1 Tbsp. black pepper
2 Tbsp. oregano (Mexican preferably)
Couple shakes of some cayenne pepper (of course, add more if you like the heat)
Mix it all together - throw your steaks, chicken, shrimp...whatever...in I will say that shrimp and chicken should probably NOT be left in for a very long time as they will be cooked, but I left our steaks in for about 5 hours with really good results.
As far as the veggies, I just did standard salt, pepper and EVOO although I'm sure you could marinate them if you'd like.
Black bean & Corn chowder
This was a huge hit with the kids and so very simple. I served it with some homemade oatmeal bread.
Black Bean & Corn Chowder
2 Tbsp. EVOO
2 Tbsp. unsalted butter
1 1/2 medium onions diced
2-3 cloves garlic, minced
1 large celery stick, diced
1/4 cup turkey bacon, diced finely
3-4 Tbsp. flour
10 c. liquid (I used 4 c. chicken broth and the rest water, but added some chicken base)
2 cans black beans, rinsed
3 c. frozen corn
Salt
Pepper
Cumin
Oregano
Chili powder
Red pepper flakes
Heat the EVOO & butter in a large stock pot. Add in onion, celery & garlic and cook for a few minutes stirring occasionally. Add in turkey and heat thoroughly. Add in flour, mixing well. Once roux is formed add in liquid (stirring well to avoid lumps). Add in beans, corn and spices/herbs to taste. Bring to a boil and then cover and reduce heat to a simmer for at least 20 minutes or so.
Black Bean & Corn Chowder
2 Tbsp. EVOO
2 Tbsp. unsalted butter
1 1/2 medium onions diced
2-3 cloves garlic, minced
1 large celery stick, diced
1/4 cup turkey bacon, diced finely
3-4 Tbsp. flour
10 c. liquid (I used 4 c. chicken broth and the rest water, but added some chicken base)
2 cans black beans, rinsed
3 c. frozen corn
Salt
Pepper
Cumin
Oregano
Chili powder
Red pepper flakes
Heat the EVOO & butter in a large stock pot. Add in onion, celery & garlic and cook for a few minutes stirring occasionally. Add in turkey and heat thoroughly. Add in flour, mixing well. Once roux is formed add in liquid (stirring well to avoid lumps). Add in beans, corn and spices/herbs to taste. Bring to a boil and then cover and reduce heat to a simmer for at least 20 minutes or so.
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