We've just had a 10th and 16th birthday in the house. September is such a busy month although not as busy as it used to be when number 1 & 2 played sports.
The 10th birthday for number 4 consisted of numerous pizzas thrown together for a large crowd. Definitely not my best work because I was feeling pressured and irritable. I also have decided that I need to hunt for a better pizza dough recipe. I will say that the $3 pizza pan I bought from Evilmart made an AWESOME pizza. I may have to buy another!
The cake, however, is always the same. Number 4 likes banana layer cake with chocolate pudding between the layers and chocolate whipped cream frosting. The cake is made from scratch, but the pudding I always use from the box. I haven't found a chocolate pudding recipe from scratch that I like. One day, I hope. Chocolate whipped cream is just what it says it is. I just add a couple Tbsp. of unsweetened cocoa to the cream before whipping it.
Banana Cake
2 1/2 c. cake flour (I use 2 1/3 c. all purpose with fine results)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. unsalted butter, softened
1/4 c. canola oil
1 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 c. plain yogurt or sour cream
2 large well ripened bananas, mashed
Preheat oven to 375.
Whisk together flour, powder, soda & salt in a small bowl. Set aside.
In a large bowl, cream together the butter, oil & sugar. When well blended, add the eggs one at a time beating well after each. Add the vanilla.
Add in the dry ingredients alternately with the yogurt. Pour into greased & floured cake pans and bake at 375 for about 30 mins.
The 16th birthday consisted of just 3 extra guests for dinner (easy peasy). As is customary for number 2's birthday, we had Chicken Piccata. Chicken Piccata is such a simple dish, yet, it is like a little bit of heaven on a plate. The whole family devours this particular dish and there are rarely any leftovers. Even my father in law, who HATES chicken, tells me every time that it is the best chicken he has ever had.
For cake I made, for the first time, an angel food cake from scratch. And then I made a whole wheat angel cake with the 12 leftover yolks which fell out of the pan and broke when I tried to cool it. Cakes shouldn't try and run away. It became a very yummy lemon trifle.
Chicken Piccata
4 whole boneless, skinless chicken breasts (or 8 half)
3-4 c. all purpose flour
6 Tbsp. butter
olive oil
2/3 c. fresh lemon juice
1 c. chicken stock or base
1/2 c. brined capers, rinsed
1/3 c. fresh parsley and basil, chopped
kosher salt & freshly ground black pepper
Butterfly the chicken breasts (lay flat and slice horizontally.) I usually can get 3 thin (approx. 1/4") pieces out of each breast. You can make them thicker, but I like that they cook faster when they are thin.
Heat two large fry pans on med. high heat. Add in a Tbsp. of butter and some olive oil into each.
Salt & pepper the chicken and then dredge through the flour. Place chicken into pans and brown on both sides. Remove chicken to a pan in the oven on warm and continue cooking the rest of the breasts, adding butter & olive oil when needed. Do not let the pans get hot enough to burn the residual flour, etc.
Once the chicken is browned turn down the heat to med. low and add in the chicken stock (1/2 c. in each fry pan), the lemon juice (1/3 c. in each pan) and capers (1/4 c. each pan). Scrape the bits off the bottom of each pan with a spoon and add the chicken back into the pan and let simmer for another 5-10 minutes (the sauce should thicken up).
Remove chicken to a platter, pour the pan sauce over the chicken and top with the freshly chopped herbs.
Traditional Angel Food Cake
1 c. all purpose flour
1 1/2 c. sugar
12 large eggs at room temp
1/2 tsp. salt
1/2 tsp. almond extract
1 tsp. vanilla
1 1/2 tsp. cream of tartar
Preheat the oven to 325.
Whisk together the flour and 3/4 c. of sugar in a small bowl. Set aside.
Separate the eggs being super careful not to get any yolks in the whites. (I used three bowls for this. One for the yolks, one for the whites and the mixer bowl. That way if a yolk breaks into your whites bowl you won't lose all the other whites.)
Add the salt & extracts to the whites and beat until they are just frothy. Sprinkle the cream of tartar over the top and continue beating until they form stiff glossy peaks. Once the egg whites are stiff, add the remaining sugar 1/4 c. at a time and then fold in the dry ingredients a little bit at a time.
Scoop the batter into a 10" tube pan (not a bundt pan) and bake for 40-45 minutes. Cake is done when it springs back when lightly touched and the top is golden brown.
Cool the cake upside down over a bottle or on its feet if it has them for about 1 1/2 hours. A serrated bread knife works well on cutting into this cake.
Whole Wheat Angel Cake
12 egg yolks
3/4 c. boiling water
1 Tbsp. lemon rind (you could use orange too)
1 1/4 c. sugar
1 3/4 c. whole wheat flour
2 tsp. baking powder
3/4 tsp. salt
Preheat oven to 325.
In a small bowl whisk together the flour, baking powder and salt. Set aside.
Beat the egg yolks until they are thick and lemon colored. Slowly add the boiling water while beating and keep beating for another few minutes. Add in the rind, extract and sugar while continuously beating (the stand mixer is great for this recipe).
Slowly add in the dry to the egg mixture still beating continuously.
Pour into a tube pan (not bundt) that has been greased on the bottom only. Bake for about 45 minutes or until the cake springs back when lightly touched. Cool cake in the same manner you would a regular angel food cake.
Simple Lemon Trifle
1 whole wheat angel cake, broken into pieces (you could use regular angel cake too)
2 c. heavy cream, whipped and lightly sweetened
1 1/4 c. sugar
The zest of three lemons
The juice of three med. lemons and enough water to make 2 cups
4 1/2 Tbsp. corn starch
1/2 tsp. lemon extract
3 Tbsp. butter, unsalted
In a med. saucepan over med. high heat, mix together the sugar, zest, cornstarch and lemon/water mixture. Cook until boiling and thick. Remove from heat and add in the butter and extract. Cool.
In a large trifle bowl, take half the cake and place it in the bottom. Add half the lemon curd/pudding over the top. Spread half the whipped cream. Repeat. Chill for a few hours before serving.
Wednesday, September 29, 2010
Friday, September 17, 2010
Homemade crackers
Whoda thunk?
I tried this recipe this morning from my recently purchased King Arthur Flour 200th anniversary cookbook. While the texture is not very cracker-like, the taste is pretty awesome. I am bringing them to a grown up picnic at a local winery today. Hope the girls like them as much as I do.
Cheddar Cornmeal Crackers
1 c. all purpose flour
2/3 c. cornmeal
1/4 c. whole wheat flour
1/2 tsp. salt (plus a few grains more if you want to dust the tops)
1/4 tsp. baking powder
1/4 tsp. cayenne pepper
1 c. finely grated cheddar
1 egg
1/4 c. oil (I used good EVOO)
1/4 c. water
Preheat oven to 375.
Mix together the flour and other dry ingredients with your hands.
Add in the cheese and mix again.
Make a well in the center and add in the egg, oil & water. Mix together ingredients (your hands work best). It may take some time to incorporate all the dry ingredients, but they will incorporate.
Roll out on lightly floured board to 1/8" - 1/16"(I used my marble and did not have to flour at all). Cut out and place on an un-greased sheet or stoneware.
Bake for 15-20 mins. (depending on thickness) until they are crisp and golden brown. Cool & enjoy!
Yields about 3 dozen 2" round crackers
I tried this recipe this morning from my recently purchased King Arthur Flour 200th anniversary cookbook. While the texture is not very cracker-like, the taste is pretty awesome. I am bringing them to a grown up picnic at a local winery today. Hope the girls like them as much as I do.
Cheddar Cornmeal Crackers
1 c. all purpose flour
2/3 c. cornmeal
1/4 c. whole wheat flour
1/2 tsp. salt (plus a few grains more if you want to dust the tops)
1/4 tsp. baking powder
1/4 tsp. cayenne pepper
1 c. finely grated cheddar
1 egg
1/4 c. oil (I used good EVOO)
1/4 c. water
Preheat oven to 375.
Mix together the flour and other dry ingredients with your hands.
Add in the cheese and mix again.
Make a well in the center and add in the egg, oil & water. Mix together ingredients (your hands work best). It may take some time to incorporate all the dry ingredients, but they will incorporate.
Roll out on lightly floured board to 1/8" - 1/16"(I used my marble and did not have to flour at all). Cut out and place on an un-greased sheet or stoneware.
Bake for 15-20 mins. (depending on thickness) until they are crisp and golden brown. Cool & enjoy!
Yields about 3 dozen 2" round crackers
Thursday, September 16, 2010
What to do with hocks?
When you have a pig slaughtered, there are some parts that you just don't want. Fatback, lard, liver, kidneys, heart, etc. all fall into these categories for me. However, hocks I have kept. I've never eaten hocks nor cooked them until last night.
While last evening's dinner was pretty basic, I think it turned out pretty good although a bit fattier than I would have liked. It certainly felt like comfort food for me. I think the beans more than make up for the small amount of meat in the dish. The bread was delicious too and went well with the meal.
Hocks & Beans
4 large hocks
1 lb. dried beans (navy works well)
2 c. chopped Italian green beans (these were the last from my garden)
~1 c. frozen spinach
rosemary
thyme
minced garlic
minced onion
red pepper flakes
oregano
salt
pepper
Place the hocks into a crock pot. Mine were frozen solid so I cooked them on high. Add garlic, onion, rosemary, thyme, oregano, salt & pepper over the top. Add 1/2 c. boiling water. Cover and let cook for about 4-5 hours. I did turn mine over a couple of times during the cooking process.
During the cooking time, prep your beans. Because I don't ever make menus, I am always using the quick soak method for the beans. I don't find the difference from the overnight soak noticeable at all.
When the beans are done soaking, add them into a stockpot with more onion, garlic, salt, pepper, red pepper flakes. Add boiling water and simmer them with the lid partially on until almost cooked. Add in the green beans & spinach. When beans are complete, remove the hocks from the crockpot and add them into the beans. Strain the juices at the bottom of the crock (try and get as much fat out as possible) and add them to the beans. Right before serving, remove the hocks and cut out the meat, dice it and add it back into the beans.
This recipe likely could serve about 8 adults. We had some leftovers, but the 4 youngest kids def. ate kid sized portions and didn't take seconds (they liked the taste - no complaining, but all have issues when foods are all mixed together in one pot).
Harvest Bread
1 1/3 c. milk
2 eggs
3 Tbsp. butter, cut up
3 1/3 c. flour
1 c. whole wheat flour
2/3 c. toasted wheat germ
1/4 c. brown sugar (I used 1/4 c. of molasses & honey instead - ratio about 1/2 & 1/2)
1 tsp. salt
2 tsp. yeast
Heat the milk until warm. Add the eggs & cut up butter. Mix together the flours, wheat germ, salt & yeast. Add in the sugar (or molasses & honey). Slowly add the milk mixture and knead, adding flour if necessary. Place into a well oiled bowl and cover. Let rise for about 45 mins. Punch down and form - cover while preheating the oven to 350. Bake for about 40 mins.
Yields one large loaf.
While last evening's dinner was pretty basic, I think it turned out pretty good although a bit fattier than I would have liked. It certainly felt like comfort food for me. I think the beans more than make up for the small amount of meat in the dish. The bread was delicious too and went well with the meal.
Hocks & Beans
4 large hocks
1 lb. dried beans (navy works well)
2 c. chopped Italian green beans (these were the last from my garden)
~1 c. frozen spinach
rosemary
thyme
minced garlic
minced onion
red pepper flakes
oregano
salt
pepper
Place the hocks into a crock pot. Mine were frozen solid so I cooked them on high. Add garlic, onion, rosemary, thyme, oregano, salt & pepper over the top. Add 1/2 c. boiling water. Cover and let cook for about 4-5 hours. I did turn mine over a couple of times during the cooking process.
During the cooking time, prep your beans. Because I don't ever make menus, I am always using the quick soak method for the beans. I don't find the difference from the overnight soak noticeable at all.
When the beans are done soaking, add them into a stockpot with more onion, garlic, salt, pepper, red pepper flakes. Add boiling water and simmer them with the lid partially on until almost cooked. Add in the green beans & spinach. When beans are complete, remove the hocks from the crockpot and add them into the beans. Strain the juices at the bottom of the crock (try and get as much fat out as possible) and add them to the beans. Right before serving, remove the hocks and cut out the meat, dice it and add it back into the beans.
This recipe likely could serve about 8 adults. We had some leftovers, but the 4 youngest kids def. ate kid sized portions and didn't take seconds (they liked the taste - no complaining, but all have issues when foods are all mixed together in one pot).
Harvest Bread
1 1/3 c. milk
2 eggs
3 Tbsp. butter, cut up
3 1/3 c. flour
1 c. whole wheat flour
2/3 c. toasted wheat germ
1/4 c. brown sugar (I used 1/4 c. of molasses & honey instead - ratio about 1/2 & 1/2)
1 tsp. salt
2 tsp. yeast
Heat the milk until warm. Add the eggs & cut up butter. Mix together the flours, wheat germ, salt & yeast. Add in the sugar (or molasses & honey). Slowly add the milk mixture and knead, adding flour if necessary. Place into a well oiled bowl and cover. Let rise for about 45 mins. Punch down and form - cover while preheating the oven to 350. Bake for about 40 mins.
Yields one large loaf.
Tuesday, July 20, 2010
The New Favorite dinner and new chocolate cupcakes, Oh my.
First, we are swimming in summer squash from the garden, both green & yellow - YAY :))
It has been exceedingly hot here and I've not wanted to cook anything fancy. The best dinner I've made lately has been spaghetti dressed in butter, fresh squash & onions sauteed in EVOO and watermelon with a side of good ol' Parmesan out of the can. No. Seriously. Best.dinner.ever. According to the kids, that is. Me? I didn't find it too shabby either!
Tonight we had chicken thighs & drumsticks. Parboiled and then dressed with a homemade BBQ sauce. Oh and two varieties of fresh sweet corn - Butter & Sugar and Silver Queen. Since the notorious aunt is on her way I have been craving chocolate like a fiend. Hubby and I have found a new love in German Chocolate ice cream made fresh at The Concrete Factory ice cream parlor here in town, but we couldn't go out tonight because of dance. I instead took a devil's food cake recipe and made it better. Let's just say, the cupcakes are gone. I didn't even make frosting for them.
Without further adieu, here are a couple of recipes.
Tangy BBQ Sauce
1 1/2 c. ketchup (I use organic)
1/4 c. maple syrup
1-2 Tbsp. molasses
1/2 c. pomegranate juice
2 Tbsp. apple cider vinegar
5-6 shakes of Worcestershire sauce
onion powder
granulated garlic
red pepper flakes
pinch of cayenne pepper
freshly ground black pepper
Mix all ingredients together. Baste parboiled chicken while grilling. Any leftovers should be thrown out. (You can also boil the sauce if you'd like extra for dipping - 3-5 minutes should do the trick to kill any bacteria transfer from basting the chicken.)
Cook's Notes:
As usual, these are approximate measures. It's best to taste and alter to your liking while making it.
German Chocolate Cupcakes
2 c. cake flour (or two scant cups all purpose flour)
1 tsp. baking powder
1/2 tsp. salt
12 Tbsp. Hershey's cocoa (approx. 3/4 c.)
4 Tbsp. canola oil
1 packet instant coffee (Nescafe)
1/4 c. hot water
1/4 c. unsalted butter, softened
1/2 c. canola oil
1 1/4 c. brown sugar
3 eggs
1 Tbsp. vanilla
1 c. plain yogurt (I use low fat organic)
1+ c. chocolate chips
1 c. coconut
Preheat oven to 375.
In a small bowl mix together flour, baking powder & salt. Set aside.
In another small bowl combine cocoa, 4 Tbsp. oil, coffee powder & water. Mix to form a paste.
In mixer bowl add butter, 1/2 c. oil & brown sugar and beat until well mixed. Add in cocoa mixture and blend. While mixer is running, add in eggs one at a time and beat until well blended. Scrape down mixer bowl.
Add in half of flour and then half of yogurt mixing until just blended. Repeat with other half. Quickly mix in coconut & chocolate chips. Spoon into lined cupcake pans. Bake for approximately 20 mins.
Makes about 24 cupcakes or 12 cupcakes and one loaf pan.
Cook's Notes:
The only thing missing was the pecans. I thought I was going to frost these, but it just didn't happen. VERY chocolately & rich, but not overly sweet. Really doesn't need the frosting, but I think a traditional frosting would be fine. You also could substitute sour cream or buttermilk for the yogurt.
It has been exceedingly hot here and I've not wanted to cook anything fancy. The best dinner I've made lately has been spaghetti dressed in butter, fresh squash & onions sauteed in EVOO and watermelon with a side of good ol' Parmesan out of the can. No. Seriously. Best.dinner.ever. According to the kids, that is. Me? I didn't find it too shabby either!
Tonight we had chicken thighs & drumsticks. Parboiled and then dressed with a homemade BBQ sauce. Oh and two varieties of fresh sweet corn - Butter & Sugar and Silver Queen. Since the notorious aunt is on her way I have been craving chocolate like a fiend. Hubby and I have found a new love in German Chocolate ice cream made fresh at The Concrete Factory ice cream parlor here in town, but we couldn't go out tonight because of dance. I instead took a devil's food cake recipe and made it better. Let's just say, the cupcakes are gone. I didn't even make frosting for them.
Without further adieu, here are a couple of recipes.
Tangy BBQ Sauce
1 1/2 c. ketchup (I use organic)
1/4 c. maple syrup
1-2 Tbsp. molasses
1/2 c. pomegranate juice
2 Tbsp. apple cider vinegar
5-6 shakes of Worcestershire sauce
onion powder
granulated garlic
red pepper flakes
pinch of cayenne pepper
freshly ground black pepper
Mix all ingredients together. Baste parboiled chicken while grilling. Any leftovers should be thrown out. (You can also boil the sauce if you'd like extra for dipping - 3-5 minutes should do the trick to kill any bacteria transfer from basting the chicken.)
Cook's Notes:
As usual, these are approximate measures. It's best to taste and alter to your liking while making it.
German Chocolate Cupcakes
2 c. cake flour (or two scant cups all purpose flour)
1 tsp. baking powder
1/2 tsp. salt
12 Tbsp. Hershey's cocoa (approx. 3/4 c.)
4 Tbsp. canola oil
1 packet instant coffee (Nescafe)
1/4 c. hot water
1/4 c. unsalted butter, softened
1/2 c. canola oil
1 1/4 c. brown sugar
3 eggs
1 Tbsp. vanilla
1 c. plain yogurt (I use low fat organic)
1+ c. chocolate chips
1 c. coconut
Preheat oven to 375.
In a small bowl mix together flour, baking powder & salt. Set aside.
In another small bowl combine cocoa, 4 Tbsp. oil, coffee powder & water. Mix to form a paste.
In mixer bowl add butter, 1/2 c. oil & brown sugar and beat until well mixed. Add in cocoa mixture and blend. While mixer is running, add in eggs one at a time and beat until well blended. Scrape down mixer bowl.
Add in half of flour and then half of yogurt mixing until just blended. Repeat with other half. Quickly mix in coconut & chocolate chips. Spoon into lined cupcake pans. Bake for approximately 20 mins.
Makes about 24 cupcakes or 12 cupcakes and one loaf pan.
Cook's Notes:
The only thing missing was the pecans. I thought I was going to frost these, but it just didn't happen. VERY chocolately & rich, but not overly sweet. Really doesn't need the frosting, but I think a traditional frosting would be fine. You also could substitute sour cream or buttermilk for the yogurt.
Wednesday, July 14, 2010
Tuna with Rice & Cheese
I found this recipe in my Woman's Home Companion cookbook when trying to make supper with what little was left in my pantry this past winter. It ended up being well liked by everyone at the table. Even me, which is saying something because beyond tuna salad w/diced apples, I'm not a big tuna fan. In fact, given the choice, I would eat chicken almost every day of the week. I'm almost positive that if cheese was not a factor in this dish, I would not like it as much!
As with most recipes, this isn't exactly what the recipe in the book looked like, but it is how I've made it since finding it.
Tuna Fish with Rice and Cheese
2 sm. cans tuna packed in water, rinsed & drained well & flaked
5-6 c. rice, cooked*
2/3 c. shredded cheese, divided (I like a cheddar blend - usually have Mexican blend on hand)
1 c. frozen peas, divided
1 recipe basic Cheese sauce** (Parmesan is a good choice, but use what you like)
1/2 c. bread crumbs
Preheat oven to 400.
Layer the following into a large pan - foil ones work awesome: 1/3 of the rice, 1/2 of tuna, 1/2 of the cheese and 1/2 of the peas. Repeat, adding last 1/3 of rice on top. Cover with cheese sauce and bread crumbs. Bake for approximately 25-30 minutes.
*When I cook rice, I generally use a very bland homemade chicken broth or 2 bouillon cubes per 4 c. of water. I also add in dried minced onion, dried minced garlic, basil, oregano, salt & pepper. If you have just plain rice, you will want to add herbs/flavorings to it before making this casserole.*
**Basic cheese sauce is as follows: 2 Tbsp. butter melted, 2-3 Tbsp. flour whisked in to make a roux. 2 cups of milk added slowly, whisking to prevent lumps. When mixture starts to thicken up, add cheese and stir until melted. I generally do not measure my cheese.**
As with most recipes, this isn't exactly what the recipe in the book looked like, but it is how I've made it since finding it.
Tuna Fish with Rice and Cheese
2 sm. cans tuna packed in water, rinsed & drained well & flaked
5-6 c. rice, cooked*
2/3 c. shredded cheese, divided (I like a cheddar blend - usually have Mexican blend on hand)
1 c. frozen peas, divided
1 recipe basic Cheese sauce** (Parmesan is a good choice, but use what you like)
1/2 c. bread crumbs
Preheat oven to 400.
Layer the following into a large pan - foil ones work awesome: 1/3 of the rice, 1/2 of tuna, 1/2 of the cheese and 1/2 of the peas. Repeat, adding last 1/3 of rice on top. Cover with cheese sauce and bread crumbs. Bake for approximately 25-30 minutes.
*When I cook rice, I generally use a very bland homemade chicken broth or 2 bouillon cubes per 4 c. of water. I also add in dried minced onion, dried minced garlic, basil, oregano, salt & pepper. If you have just plain rice, you will want to add herbs/flavorings to it before making this casserole.*
**Basic cheese sauce is as follows: 2 Tbsp. butter melted, 2-3 Tbsp. flour whisked in to make a roux. 2 cups of milk added slowly, whisking to prevent lumps. When mixture starts to thicken up, add cheese and stir until melted. I generally do not measure my cheese.**
Tuesday, July 13, 2010
Blueberry Cheese French Toast Casserole
Now that we have a green light to eat well cooked eggs for number Six (and must continually keep them in her diet), I have begun to try different french toast & egg casseroles.
My MIL brought me a bunch of blueberries and unfortunately, my children are not all that fond of them plain. They don't mind blueberry muffins, but just don't try to feed them blueberries. Don't even put them in a fruit salad because they will be picked out.
I found this recipe some time ago (probably a good 10 years ago) in a local paper and stashed it away. Since I was making french bread for our supper last evening, I doubled the recipe and made two extra loaves. I left them out to stale last evening and made up the casserole late this morning as the recipe called for it to sit in the fridge overnight.
Blueberry Cheese French Toast Casserole
1-2 loaves of day old french bread, cubed
8 eggs
1 1/2 c. milk
1/2 c. real maple syrup
6 Tbsp. butter, melted
Cinnamon
1 1/2 c. blueberries, mixed with a bit of flour
8 oz. cream cheese
Grease a 9x13 pan. Add half of cubed bread on the bottom. Scatter blueberries over the top. Pinch pieces of cream cheese over the top and sprinkle liberally with cinnamon. Add remaining bread cubes on top.
In a small bowl combine eggs, milk, syrup & butter. Pour over the top of the bread mixture. Using a spatula, press down the bread to help soak up the liquid mixture. Cover with foil & place in refrigerator overnight.
Bake covered in 350 oven for about an hour.
Cook's Notes:
Ok, first off, I used foil pans sprayed with Pam.
I made two casseroles adding a bit of frozen raspberries & a few frozen chopped strawberries to the blueberries in one pan(probably closer to two cups) and straight blueberries in the other. The ones with the added raspberries & strawberries was definitely the better of the two.
I also used low fat cream cheese which probably does not "melt" as well as the full fat stuff. Once stirred around, it mixed in fine after cooking, but the casserole wasn't so pretty looking afterward.
This is NOT a sweet dish despite the addition of maple syrup. We all used a bit more syrup over the top.
It was NOT a big hit with the kids. Hubby loved it. I thought it was so-so. I may make it again for a brunch/breakfast, but I won't make it for dinner again. It was way too rich for an evening meal especially since we eat later as a rule.
My MIL brought me a bunch of blueberries and unfortunately, my children are not all that fond of them plain. They don't mind blueberry muffins, but just don't try to feed them blueberries. Don't even put them in a fruit salad because they will be picked out.
I found this recipe some time ago (probably a good 10 years ago) in a local paper and stashed it away. Since I was making french bread for our supper last evening, I doubled the recipe and made two extra loaves. I left them out to stale last evening and made up the casserole late this morning as the recipe called for it to sit in the fridge overnight.
Blueberry Cheese French Toast Casserole
1-2 loaves of day old french bread, cubed
8 eggs
1 1/2 c. milk
1/2 c. real maple syrup
6 Tbsp. butter, melted
Cinnamon
1 1/2 c. blueberries, mixed with a bit of flour
8 oz. cream cheese
Grease a 9x13 pan. Add half of cubed bread on the bottom. Scatter blueberries over the top. Pinch pieces of cream cheese over the top and sprinkle liberally with cinnamon. Add remaining bread cubes on top.
In a small bowl combine eggs, milk, syrup & butter. Pour over the top of the bread mixture. Using a spatula, press down the bread to help soak up the liquid mixture. Cover with foil & place in refrigerator overnight.
Bake covered in 350 oven for about an hour.
Cook's Notes:
Ok, first off, I used foil pans sprayed with Pam.
I made two casseroles adding a bit of frozen raspberries & a few frozen chopped strawberries to the blueberries in one pan(probably closer to two cups) and straight blueberries in the other. The ones with the added raspberries & strawberries was definitely the better of the two.
I also used low fat cream cheese which probably does not "melt" as well as the full fat stuff. Once stirred around, it mixed in fine after cooking, but the casserole wasn't so pretty looking afterward.
This is NOT a sweet dish despite the addition of maple syrup. We all used a bit more syrup over the top.
It was NOT a big hit with the kids. Hubby loved it. I thought it was so-so. I may make it again for a brunch/breakfast, but I won't make it for dinner again. It was way too rich for an evening meal especially since we eat later as a rule.
Friday, July 9, 2010
Turkey Taco Heaven
I always forget about tacos. I don't know why because when I remember that we all love them and make them, everyone is happy! They are especially good on a hot summer's night when the thought of making a meal is the last thing on your mind. I serve them with some cut up watermelon.
I have to admit that despite my tendency to make everything from scratch, I still buy my hard and soft taco shells. Most everyone in the family prefers soft shells except for me. I LOVE the crispness of the hard shells. The last two times around, I've used Walmart's GV (great value) brand shells with very good results. The ingredients are simple and I know what they all are. While I wonder about whether the corn used in the shells is genetically modified, I try not to think too hard. I have a feeling that whatever I buy pre-made is some how poison. I just try to limit our exposure. For Ha-Ha's, I did look up a recipe for corn tortillas. I think I need to acquire a tortilla press first. The thought of rolling out all those shells in extreme heat does NOT sound fun.
So besides the usual lettuce, tomatoes, turkey taco meat and Mexican style grated cheese, I also provide medium salsa (we always have it and I prefer it over taco sauce) and a small bit of organic plain low fat yogurt instead of sour cream. I do not use the taco seasoning packets. I found a recipe that I adore and the ingredients are listed with the recipe.
So to feed 8-10, here is what you'd need:
Standard Turkey Tacos
2lbs+ lean ground turkey (I buy a two pack at Sam's....it is roughly about 2.5lbs per package)
2 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes
1 tsp. paprika
2 tsp. kosher salt
2 tsp. black pepper
approx. 1/4 c. water
lettuce, shredded (about 1/2 med. head of iceberg)
6 tomatoes, diced fine (I use Roma - they hold up the best)
Mexican blend cheese (or whatever you prefer)
20+ taco shells
There are numerous other taco fixings that I can think of. Some are: olives, refried beans, salsa/picante/taco sauce, sour cream, guacamole, avocado.
Brown turkey in large skillet or even a stock pot if that is all you have. Add in the herbs & spices along with the water (I generally put water into whatever I've mixed the spices in to make sure I get all the goodness). Simmer for about 10 minutes on medium, stirring well to coat all the meat.
I have to admit that despite my tendency to make everything from scratch, I still buy my hard and soft taco shells. Most everyone in the family prefers soft shells except for me. I LOVE the crispness of the hard shells. The last two times around, I've used Walmart's GV (great value) brand shells with very good results. The ingredients are simple and I know what they all are. While I wonder about whether the corn used in the shells is genetically modified, I try not to think too hard. I have a feeling that whatever I buy pre-made is some how poison. I just try to limit our exposure. For Ha-Ha's, I did look up a recipe for corn tortillas. I think I need to acquire a tortilla press first. The thought of rolling out all those shells in extreme heat does NOT sound fun.
So besides the usual lettuce, tomatoes, turkey taco meat and Mexican style grated cheese, I also provide medium salsa (we always have it and I prefer it over taco sauce) and a small bit of organic plain low fat yogurt instead of sour cream. I do not use the taco seasoning packets. I found a recipe that I adore and the ingredients are listed with the recipe.
So to feed 8-10, here is what you'd need:
Standard Turkey Tacos
2lbs+ lean ground turkey (I buy a two pack at Sam's....it is roughly about 2.5lbs per package)
2 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1/2 tsp. dried oregano
1/2 tsp. red pepper flakes
1 tsp. paprika
2 tsp. kosher salt
2 tsp. black pepper
approx. 1/4 c. water
lettuce, shredded (about 1/2 med. head of iceberg)
6 tomatoes, diced fine (I use Roma - they hold up the best)
Mexican blend cheese (or whatever you prefer)
20+ taco shells
There are numerous other taco fixings that I can think of. Some are: olives, refried beans, salsa/picante/taco sauce, sour cream, guacamole, avocado.
Brown turkey in large skillet or even a stock pot if that is all you have. Add in the herbs & spices along with the water (I generally put water into whatever I've mixed the spices in to make sure I get all the goodness). Simmer for about 10 minutes on medium, stirring well to coat all the meat.
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