Yes, quick breads. The name used for those breads that do not get their RISE from yeastie beasties. I love quick breads. Pumpkin, apple, lemon and even date. I love to make them. I love to give them away. Mostly, I love to eat them.
The following are my two favorite recipes. They also happen to be my family's favorite two recipes. One I made myself by loosely following a recipe I found online. The other is printed on an old recipe card given to me by a dear friend to which I've "lightened up" a bit over the years.
Tray's Cinnamon Bread
2 1/2 c. all purpose flour
1 1/2 c. sugar
1 heaping tsp. cinnamon
1/2 tsp. salt
1 stick of butter (1/2 c.)
1/2 tsp. baking soda
1 c. buttermilk
Heat oven to 350.
Mix together first 5 ingredients (flour through butter) until it resembles coarse crumbs. Reserve 1 c. for the top. Pour 1/3 c. of mixture into bottom of a greased & floured loaf pan. Add into mixture 1/2 tsp. baking soda and mix well. Pour in buttermilk and place batter into loaf pan. Top batter with reserved crumb mixture. Bake for about an hour or until toothpick comes out clean.
Cool for 15-20 minutes and then turn out onto wire rack to cool completely.
Cook's notes:
Use your food processor to make the crumble part. It takes just seconds!
I've also made the following changes with decent results:
Cut down the sugar to a scant cup full.
Exchange one cup of all purpose flour for one cup whole wheat flour
Use 1/4 c. (1/2 stick) butter and instead add in 1/4 c. oil or apple sauce when you add in buttermilk. This results in a more powdery crumb texture, but it doesn't change the taste.
Use 1/2 c. yogurt (plain or even vanilla works well) and 1/2 c. lowfat/fatfree milk instead of the buttermilk.
Use mini loaf pans (cooks in about half the time - great for gifts). 1 recipe of cinnamon bread yields 3 mini loaves.
Whole Wheat Zucchini Bread
3 c. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. cinnamon
2 eggs
1/2 c. yogurt (plain or vanilla)
1 c. applesauce (I like the granny smith kind)
1 c. brown sugar
1/2 c. sugar
1 Tbsp. vanilla
2 c. grated zucchini
1 c. sliced almonds (or whatever kind of nuts you like)
Preheat oven to 325
In a small bowl combine the flour, salt, soda, powder & cinnamon. Set aside.
In large mixing bowl combine the sugars, yogurt and applesauce. Add in the eggs and vanilla. Carefully add in the dry ingredients followed by the zucchini & nuts. Mix just until blended. Pour into two 8" loaf pans. Bake for 40 minutes to an hour or until toothpick comes out clean. Cool 20 minutes and turn out onto wire rack to cool completely.
Cook's Notes
The recipe I loosely followed for this had over 2 c. of sugar and a cup of oil. While the bread was delicious, you might as well had made a cake! This version is something that I don't mind sticking in my kids' lunchboxes for snack AND it still is sweet enough for a dessert.
**I wanted to add that if you are worried about the whole wheat flour part of this bread or that this bread will be dry, you shouldn't be. I have NEVER made a bread that is this flavorful and moist that didn't call for butter or oil. Seriously, try it. I promise you won't be disappointed.**
Thursday, November 18, 2010
Tuesday, October 5, 2010
I think I just found my new "go to" chili
Um, yeah. BEST I have ever made. LOVED it. The consistency was perfect (thick and the beans were smooth & buttery), the spice was not hot and yet it was a definite chili taste. Did I mention that it was YUMMO? Even the kids ate it. Even number 5 who hates everything. Seriously good chili. Now if I could just find a corn bread recipe that I love the same.....
Di's New Favorite Chili
1/2 large sweet onion, diced
5 jalapeno peppers, chopped (I left membranes & seeds in)
3 cloves garlic, minced
2 Tbsp. EVOO
2.5 lbs ground turkey
4 Tbsp. flour
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1 small can tomato paste (I actually used a mixture of paste & sauce that I had mixed together & seasoned for homemade pizzas because it was in the fridge and needed to be used up)
1 lb. dried small white beans, soaked & rinsed (I use the quick soak method)
1-2 c. corn (I had this frozen from some leftover this summer)
2 c. grated zucchini (again, frozen from the garden)
6 c. of liquid (I used equal amounts of chicken base and beef base (stock) - 1 1/4 c. each and the rest water)
1-2 Tbsp. honey (this is optional - I did add it, but not sure it would have mattered if I didn't)
In a small bowl, mix together flour through granulated garlic. Set aside.
In a large stock pot, heat EVOO. Add in onions, peppers and garlic. Heat until onions are translucent. Add in ground turkey and cook until there is no pink.
Add in the flour/spice mixture & tomato paste and mix together well (allow to cook for a few minutes - helps bring out the flavors.)
Next add in corn, zucchini and beans along with 6 cups of liquid.
Allow to simmer for 2-3 hours.
Serve with mexican blend cheese & cornbread. Perfect for a cold, blustery night and even better for lunch the next day. /rubs tummy happily/
Di's New Favorite Chili
1/2 large sweet onion, diced
5 jalapeno peppers, chopped (I left membranes & seeds in)
3 cloves garlic, minced
2 Tbsp. EVOO
2.5 lbs ground turkey
4 Tbsp. flour
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1 small can tomato paste (I actually used a mixture of paste & sauce that I had mixed together & seasoned for homemade pizzas because it was in the fridge and needed to be used up)
1 lb. dried small white beans, soaked & rinsed (I use the quick soak method)
1-2 c. corn (I had this frozen from some leftover this summer)
2 c. grated zucchini (again, frozen from the garden)
6 c. of liquid (I used equal amounts of chicken base and beef base (stock) - 1 1/4 c. each and the rest water)
1-2 Tbsp. honey (this is optional - I did add it, but not sure it would have mattered if I didn't)
In a small bowl, mix together flour through granulated garlic. Set aside.
In a large stock pot, heat EVOO. Add in onions, peppers and garlic. Heat until onions are translucent. Add in ground turkey and cook until there is no pink.
Add in the flour/spice mixture & tomato paste and mix together well (allow to cook for a few minutes - helps bring out the flavors.)
Next add in corn, zucchini and beans along with 6 cups of liquid.
Allow to simmer for 2-3 hours.
Serve with mexican blend cheese & cornbread. Perfect for a cold, blustery night and even better for lunch the next day. /rubs tummy happily/
Crockpot Mexican Chicken, Homemade Applesauce, Bobs Red Mill Organic Brown & Wild Rice and Lemon Coconut bars, OH MY!
So, Mondays are a bit problematic regarding dinner. Number 6 has dance from 5:45 until 6:30 which means our usual dinnertime is interrupted. We are not home until 6:50 or later which means dinner really needs to be ready when we get there.
Yesterday I looked up Slowcooker Mexican Chicken, found a recipe that looked decent and made my own thing. I have an over abundance of jalapeno peppers from my garden. Seriously. Those little buggers are like RABBITS they are multiplying so fast. Oh and a word to the wise: Don't even think of scratching that itch at the corner of your eye near your nose while slicing jalapenos. Dude - I burned my eyelid! hahaha
Along with the crocked meal I made some applesauce from the abundance of apples we have and decided to cook the rest of the Bob's Red Mill rice that I bought for Number 2's birthday dinner. It all went super awesome together. The applesauce was the perfect foil to the Mexican's spice. The Bob's Red Mill brown & wild rice is freakin' awesome. LOVE, LOVE, LOVE it! It takes a bit longer to cook than regular rice, but I cook it the same - Adding in dried onion, garlic, salt, pepper, oregano and basil. Oh and a splash of EVOO, if I remember.
The lemon bars are one of my favorites. They are super easy and super yummy. I just have to stop myself from eating them. That's the difficult part.
Slowcooker Mexican Chicken
3 large boneless, skinless chicken breasts, cut into strips or chunks
1 recipe homemade taco mix. (You can find that HERE. The ingredients are listed within the taco recipe)
3-4 fresh jalapenos, sliced (I take the membrane & seeds out to cut down on the spice)
2 cans diced tomatoes, undrained (I would have preferred fresh, but I only had two ripe from the garden)
green pepper, sliced
onion, diced
Cook on low 5-6 hours or high 3-4 hours. I did a combo of both since my chicken was still partially frozen.
Applesauce
6-8 fresh cooking apples (my blend included Golden Delicious, Empire & Cortland), cored, peeled & sliced
a pinch or two of salt
1/2 c. water
Cook over med. to med. high heat until apples are tender. Fork mash or use food processor if you don't like chunks.
No need to add sugar, but sometimes I do add cinnamon.
Lemon Coconut Bars
BASE:
2 c. flour
1/2 c. unsalted butter, softened
1/4 c. brown sugar
Mix above ingredients in a small bowl. Press into a slightly greased 13x9 and bake at 350 for about 10 minutes.
FILLING:
3 eggs
1 1/2 c. brown sugar (I've reduced this to 1 c. before and it's fine)
1/2 c. chopped pecans (or walnuts)
1 c. coconut
The zest & juice from two medium sized lemons
Mix all ingredients in same small bowl (less mess) and pour into base, making sure filling is evenly spread. Bake another 25-30 minutes on 350.
Cool completely before cutting.
Yesterday I looked up Slowcooker Mexican Chicken, found a recipe that looked decent and made my own thing. I have an over abundance of jalapeno peppers from my garden. Seriously. Those little buggers are like RABBITS they are multiplying so fast. Oh and a word to the wise: Don't even think of scratching that itch at the corner of your eye near your nose while slicing jalapenos. Dude - I burned my eyelid! hahaha
Along with the crocked meal I made some applesauce from the abundance of apples we have and decided to cook the rest of the Bob's Red Mill rice that I bought for Number 2's birthday dinner. It all went super awesome together. The applesauce was the perfect foil to the Mexican's spice. The Bob's Red Mill brown & wild rice is freakin' awesome. LOVE, LOVE, LOVE it! It takes a bit longer to cook than regular rice, but I cook it the same - Adding in dried onion, garlic, salt, pepper, oregano and basil. Oh and a splash of EVOO, if I remember.
The lemon bars are one of my favorites. They are super easy and super yummy. I just have to stop myself from eating them. That's the difficult part.
Slowcooker Mexican Chicken
3 large boneless, skinless chicken breasts, cut into strips or chunks
1 recipe homemade taco mix. (You can find that HERE. The ingredients are listed within the taco recipe)
3-4 fresh jalapenos, sliced (I take the membrane & seeds out to cut down on the spice)
2 cans diced tomatoes, undrained (I would have preferred fresh, but I only had two ripe from the garden)
green pepper, sliced
onion, diced
Cook on low 5-6 hours or high 3-4 hours. I did a combo of both since my chicken was still partially frozen.
Applesauce
6-8 fresh cooking apples (my blend included Golden Delicious, Empire & Cortland), cored, peeled & sliced
a pinch or two of salt
1/2 c. water
Cook over med. to med. high heat until apples are tender. Fork mash or use food processor if you don't like chunks.
No need to add sugar, but sometimes I do add cinnamon.
Lemon Coconut Bars
BASE:
2 c. flour
1/2 c. unsalted butter, softened
1/4 c. brown sugar
Mix above ingredients in a small bowl. Press into a slightly greased 13x9 and bake at 350 for about 10 minutes.
FILLING:
3 eggs
1 1/2 c. brown sugar (I've reduced this to 1 c. before and it's fine)
1/2 c. chopped pecans (or walnuts)
1 c. coconut
The zest & juice from two medium sized lemons
Mix all ingredients in same small bowl (less mess) and pour into base, making sure filling is evenly spread. Bake another 25-30 minutes on 350.
Cool completely before cutting.
Wednesday, September 29, 2010
Birthdays & the food that goes with them
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.
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.
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.
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