Tuesday, June 30, 2009

My Husband, the Soup Master

We'd been married for 6 months when my husband volunteered to whip up a batch of chicken noodle soup. I rememember thinking, "No way, my husband can make one of the best comfort foods in the world? Brilliant!" It wasn't till I had emptied several bowlfuls that I realized there was no chicken in it - but I didn't miss it at all.

Luke's Recipe:
1 bunch celery, chopped
1 bag of carrots, chopped
1 onion, chopped
lots of chicken broth (two supersize cans)
1 pound pasta (we like orzo and tri-color rotini)
olive oil
rosemary
sage
thyme
salt and pepper


1. Saute the onion and celery tops in olive oil in the bottom of a large pot until the onion is tender. Remove the celery tops.
2. Fill pot with chicken broth. Add the carrots and celery; bring liquid to a boil and then simmer until veggies are somewhat tender. Add a handful of salt.
3. Add the pasta and cook until al dente. Season with rosemary, thyme, sage, salt and pepper to taste.

Monday, June 22, 2009

Quick Salmon and a Side

Any recipe that promises to be quick and has garlic in it goes to the top of my list. Plan on serving with another veggie dish and you'll have a light, scrumptious meal.

Garlicky Broiled Salmon and Tomatoes
(Real Simple, September 2008)
Serves 4

4 6-ounce pieces skinless salmon fillet
4 medium tomatoes, cut in half
½ t paprika, preferably hot
2 T olive oil
Kosher salt and pepper
8 sprigs fresh thyme
4 cloves garlic, sliced


1. Heat broiler. Place the salmon and tomatoes, cut side up, in a broiler proof roasting pan or rimmed baking sheet. Sprinkle the salmon with the paprika.
2. Drizzle the salmon and tomatoes with the olive oil and season with ¾ t salt and ¼ t pepper. Scatter the thyme and garlic over the top.
3. Broil until the salmon is opaque throughout and the tomatoes are tender, 8-10 minutes.

Thursday, June 18, 2009

Poached Chicken

Last fall, Real Simple had an article on interesting things to do with the ubiquitous chicken-breast-for-dinner-scenario. I never planned on poaching chicken - sounds pretty blah, huh? - but this recipe intrigued me. Such a refreshing dish!

Salad with Chicken and Avocado (adapted from Real Simple, October ’08)
Serves 4 first-courses or 2 main courses

Kosher salt and black pepper
4 boneless, skinless chicken breasts
2 T evoo
2 T fresh lime juice/juice from one lime
1 t honey
2 bunches arugula or spinach, thick stems removed (about 6 cups)
1 avocado, sliced
1 bunch small radishes, thinly sliced


1. Fill a medium saucepan halfway with water. Bring to a boil and add 1 tablespoon salt. Add the chicken, reduce heat to medium, and gently simmer until cooked through, 12 – 14 minutes. Transfer the chicken to a cutting board and let rest at least 5 minutes before slicing.
2. Meanwhile, in a small bowl, whisk together the oil, lime juice, honey, ½ t salt, and ¼ t pepper.
3. Divide the greens among bowls and top with the chicken, avocado, and radishes. Drizzle with the vinaigrette.

Note: If you prefer your salad coated in dressing, double the ingredients for the vinaigrette.

Saturday, June 13, 2009

End of Season Strawberries

Oh man, they went on super sale at our local grocery store! What to do? Strawberry shortcake, naturally. Take the time to whip your own cream if you can - the homemade cream soaks into the shortcake biscuits so much better than the stuff from the can! I've been in love with this recipe since my friend Eliza shared it with me nine years ago. (Oh, and a pile of shortcake makes for a great baby or bridal shower centerpiece.)

Shortcake
Yields approximately eight cakes

2 cups flour
¼ cup sugar
¼ T salt
1 T baking powder
5 ½ T butter, cold
1 cup heavy cream/milk


1. Preheat oven to 375 degrees.
2. Combine flour, sugar, salt, and baking powder.
3. Cut in the butter until it resembles small pebbles.
4. Lightly mix in the cream/milk. (Add more flour if the dough is very wet and you plan on rolling it out.)
5. Roll dough ½ inch thick and cut into 2” rounds. Place on greased sheet. Alternatively, pat the dough into a pan that measures smaller than 8 x 11 ½ inches. (Or use a cookie scoop to make dropped biscuits, but they won’t be very pretty.)
6. Cook for 15 minutes or until brown on the bottom.

Note: Serve with fruit and custard/whipped cream.

Thursday, June 11, 2009

Jazzy Chicken and Rice

So this is the first time I've ever made a chicken and rice dish. My sister adapted the recipe from allrecipes.com; I wouldn't have thought to add cilantro as a garnish, but it really complements the dish!

Tropical Crock-Pot Chicken
Serves 4

2 ½ to 3 lbs. boneless, skinless chicken breasts or thighs

1 large can of pineapple chunks, drained (optional)

2 large red or yellow bell peppers, diced

1-2 sweet onions, diced

1 Tbs. minced garlic

2 tsp. minced ginger

½ tsp. red chili flakes or to taste

¼ c. low-sodium soy sauce

1 Tbs. sesame oil

¼ c. natural style peanut butter

Chopped peanuts and cilantro for garnish, optional

Dash of coconut milk (optional)

brown rice, cooked

1. Season the raw chicken with salt and pepper. Brown chicken in a skillet. Once browned, slice into strips or smaller chunks. Place browned chicken pieces in bottom of crock-pot.
2. Add pineapple, peppers, and onions to crock-pot.
3. Mix remaining ingredients, garlic through peanut butter, in a separate bowl with a whisk. Add to crock-pot.
4. Cover crock-pot and cook on low for 4-5 hours, stir once after 30 minutes or so to mix sauce throughout. When cooking time is over, taste to see if it needs more flavor. Add soy sauce, sesame oil, and coconut milk as needed.
5. Serve over brown rice with chopped peanuts and cilantro for garnish.

Thursday, May 28, 2009

Scalding Water + Human Flesh = Big Problem

I don't wash dishes without rubber gloves. I've tried every variety, even the expensive ones that are highlighted in trendy women's magazines. But let me tell you, the most indestructible ones are found at your local restaurant supply store. They seem to run large, so buy a size smaller than you normally would. No, they don't come with a polka dot design, but they do cost under $3 for a pair AND they last blessed forever!

Friday, May 22, 2009

When you want chocolate pudding, with a side of cake

There is enough pudding left over after frosting the cake to enjoy a sumptuous bowl-ful. Don't forget the whipped cream! (Oh, and this is a dark cake - definitely serve with vanilla ice cream.)

Chocolate Blackout Cake (adapted from CooksCountry.com)
Serves 10 to 12

Pudding
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon table salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract


Cake

8 tablespoons unsalted butter
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Table salt
3/4 cup Dutch-processed cocoa powder
1 cup strong black coffee or coffeee substitute
1 cup buttermilk
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract



1. For the pudding: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium-high heat. Add chocolate and bring mixture to a boil, stirring constantly with a whisk and scraping the bottom and sides of the pan. The pudding will gradually darken and thicken. Reduce the heat to medium and cook, stirring gently but constantly with a wooden spoon, until the pudding coats the spoon very thickly, 1 ½ to 2 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.

2. For the cake layers: Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans. Whisk flour, baking powder, baking soda, and salt in bowl.

3. Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture.

4. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.

5. To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)

Note: Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.

Thursday, May 21, 2009

Refreshing Summer Salad

I adapted this from some women's or health magazine. Wish I could properly credit this, but it is excellent. It's just as good without the chicken.

Greek Salad with Grilled Chicken
Makes 4 servings

3 T extra-virgin olive oil
2 T fresh lemon juice (about half a lemon)
1 t honey
¾ t kosher salt, divided
¼ t ground black pepper, divided
olive oil cooking spray
12 ounces skinless, boneless chicken breast, cut in strips
1 ½ pounds plum/roma tomatoes, halved, seeded, and quartered (6-8 tomatoes)
½ large cucumber, halved lengthwise and thinly sliced
½ small red onion, thinly sliced
3 ounces feta cheese, crumbled
1/3 cup pitted kalamata olives, halved
3 T fresh mint, chopped
3 hearts of romaine


1.Whisk together olive oil, lemon juice, and honey. Add ½ teaspoons salt and 1/8 teaspoon pepper; set aside.
2.Heat a grill pan to high. Lightly coat chicken with olive oil spray, and season with remaining salt and pepper; cook over high heat 2 minutes per side or until just cooked through. Remove from heat and let stand 5 minutes.
3.In a serving bowl, toss tomatoes, cucumber, onion, feta, olives, and mint with vinaigrette.
4.Divide romaine between 4 plates, top with veggies and chicken.

Wednesday, May 20, 2009

Bring the Indian Buffet Home with You

Or at least recreate a dessert that is better than many rice puddings you will find on the buffet line. And if you happen to be staging a house for resale, put this on the stove because it smells delish!

Creamy Cardamom Rice Pudding
(adapted from Vegetarian Times)
Makes 4 small servings

5 cups whole milk
1/3 cup basmati or jasmine rice
¼ t salt
½ cup light brown sugar
1/3 cup golden raisins
1/3 cup chopped almonds
2 t vanilla extract
1 t ground cinnamon
½ t ground cardamom
Several drops rose water, optional


1. Bring milk, rice, salt, and 1 teaspoon vanilla to a boil in a saucepan. Reduce heat to medium-low and simmer 15 to 20 minutes, or until rice is tender, stirring frequently.
2. Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom. Cook 10 minutes, until thickened, stirring frequently.
3. Remove from heat, and divide among six dishes. Serve warm or cold. Sprinkle with rose water, if desired.

Tuesday, May 19, 2009

Kyocera Double Edged Mandoline Slicer


You know when recipes say to thinly slice an ingredient? I hate that. I'm pretty great at slicing, but cutting consistently thin slices makes me crazy. That's when I pull out my handy dandy super kitchen toy. I bought it over five years ago and its edge has remained sharp and it has proved a salvation at getting those paper thin slices. And it's affordable - less than $20 on Amazon.com. The brand has a few different types of slicers. Granted, I could make the investment commitment towards a fancy mandoline with lots of blades, but I prefer something that fits flat into a drawer and that isn't complicated to clean.

Monday, May 18, 2009

Postpartum Comfort Food

I brought this dish to a friend last week who had had a baby - a dish originally brought to me during the days after my own childbirth experience. It's delicious, loaded with lycopene and protein.

Meatball Sandwiches
Serves 6: 340 calories per serving, 7.6 G fat, 23 G protein
6 submarine rolls
1 lb. ground round (aka ground beef, 90% lean or higher; I prefer 93%)
2 8-oz cans tomato sauce
¼ C breadcrumbs/oatmeal
¼ C minced onion
¼ tsp salt
1 clove garlic, minced
____________________________________
2 tsp olive oil
1 ½ C julienne-sliced green pepper
1 C slivered onion
2 T tomato paste
½ tsp dried basil
Munster cheese, sliced

1. Combine ground round, ¼ C tomato sauce, and next 4 ingredients, shape into meatballs (golf ball size or smaller); bake 15 minutes at 350 degrees on a greased cookie sheet.
2. Saute green pepper and onion in oil for 5 minutes, add remaining ingredients (including remaining tomato sauce) and simmer 5 minutes. Add meatballs to coat, and then serve on the rolls with your favorite sliced cheese!

Note: I recommend doubling the recipe and having company over. You can even cook the recipe as is the night before, stick the skillet in the refrigerator and warm it up the next day. Yum!

Friday, May 15, 2009

It's 90 degrees in Texas

I don't know what it is about summer that compels me to roast veggies at high heat, just long enough to make the kitchen unbearable. Gotta kick the habit. Anyway, my cauliflower never turns out right. Trick was (surprise!) adding more olive oil. I thought it was rather swimming in it, but the results are worth the fat!
Have a great weekend!

Oven-Roasted Cauliflower Florets

Makes 2 healthy servings or 4 small servings

One 2 ½ pound cauliflower, cut into 2-inch florets
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
4 lemon wedges, for serving


1. Preheat the oven to 400 degrees. On a large rimmed baking sheet, drizzle the cauliflower with olive oil.
2. Season with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown.
3. Transfer to plates, garnish with the lemon wedges and serve hot or at room temperature.

Note: If using a 2 pound cauliflower, ¼ cup of oil works well.

Thursday, May 14, 2009

Indian to Impress your Guests

We ended up eating our Indian Lebanese-shawarma style: warm naan slathered in the sauce, and then stuffed with chicken. Great sandwich!

Chicken Tikka (Food & Wine, October 2008)
4-6 servings

1 T mustard seeds
1 t Chinese five-spice powder
1 t freshly ground pepper
1 t turmeric
1 t cayenne pepper
1 bay leaf
2 T fresh ginger
4 garlic cloves
1 cup plain whole-milk yogurt
Kosher salt
2 lb skinless, boneless chicken thighs, cut into 2” pieces
2 T unsalted butter, melted


1.In a food processor, combine the spices, ginger, and garlic until fine.
2.Transfer the powder to a medium bowl. Add the yogurt and season with salt.
3.Add the chicken and turn to coat. Refrigerate for 2 hours (or up to 8 hours).
4.Remove the chicken from the marinade. Butter a grill pan (or oil the grill grate) and grill chicken over high heat, turning occasionally, until lightly charred and cooked through, about 8 minutes.

Cilantro and Yogurt Sauce


2 cups cilantro leaves
1 cup mint leaves
4 garlic cloves
1 t. ground cumin
1 T lemon juice
1 cup plain whole-milk yogurt
Kosher salt


1.Combine cilantro, mint, garlic, cumin, and lemon juice and puree to a paste. Add the yogurt and puree until smooth. Season with salt. (Can be refrigerated for up to 2 days.)

Note: Serve with warm naan.

Wednesday, May 13, 2009

Mommy Brain

So I've been meaning to make authentic Mediterranean garlic toast. (toast rustic bread slices, rub with a clove of peeled garlic, drizzle with olive oil, squeeze the insides of a tomato over it and salt to taste). I made some slices for appetizers while dinner was in the oven yesterday, and thought, "Why haven't I made these before? They're incredible!"

Luke walked over to grab a slice and said, "Mmm, I'm so glad you finally made these again!" Turns out I used to make these in our before-children life but I completely and utterly forgot that I had done so. Gee. Does culinary forgetfullness happen to anyone else?

Tuesday, May 12, 2009

Garlicky Potatoes

I dislike peeling potatoes for my garlic mashed recipe, so this is my new backup when I'm feeling lazy. It gives me enough of the garlic flavor without having to do nearly as much work.

Garlic & Olive Oil Smashed Potatoes (adapted from Bon Appétit, January 2007) Makes 4 servings.

2 pounds medium-size unpeeled Yukon Gold potatoes, cut into wedges
6 T olive oil, divided
5 large garlic cloves, peeled and halved
1 t fresh thyme, chopped


1. Steam potato wedges until very tender, about 30 minutes.
2. Meanwhile, heat 5 tablespoons oil in large skillet over low heat.
3. Add garlic; sauté until golden, about 6 minutes.
4. Add potatoes and thyme to skillet. Mash coarsely.
5. Season with salt and pepper. Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.

Monday, May 11, 2009

Fluffy Scrambled Eggs

I used to shy away from making this simple breakfast dish because I couldn't get consistent results - even after trying various combos of milk, grated cheese, and cooking techniques. But since adopting my mother-in-law's secret ingredient, I have become the queen of light-as-air eggs.

1. crack eggs into a small bowl
2. add a generous amount of cottage cheese and ground pepper
3. stir thoroughly and pour into a heated skillet
4. Cook over medium high heat just until done. (Do not overcook!)

Friday, May 8, 2009

You Know A Dish is Good If You Make it Twice in Three Days

This was my biggest success this week - and using an ingredient I've never used before, either. The word "watercress" has always reminded me of little crust-less sandwiches served during a Victorian tea. Well, there isn't anything stuffy about this green. Try it!

Pan-seared Dumpling Salad (Real Simple)
Makes 2 main courses or 4 first-courses

2 T canola oil
12 frozen dumplings/pot stickers/gyoza
2 shallots, thinly sliced
1 cup frozen shelled edamame
2 T grated ginger
2 bunches watercress, thick stems removed
Kosher salt
1 T sesame oil
3 T rice vinegar
3 T low-sodium soy sauce


1. Heat 1 T canola oil in a large skillet over medium-high heat. Add the dumplings and cook until browned, 2 to 3 minutes per side.
2. Add 3 T water and cook, covered, until cooked through, 8 to 10 minutes. Set aside.
3. Meanwhile, heat the remaining canola oil in another large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft, 5 to 7 minutes.
4. Stir in the edamame, ginger, and 2 T water. Reduce heat to low and cook, covered, until the edamame are heated through, about 5 minutes.
5. Remove from heat and add the watercress and ½ t. salt and toss until just wilted.
6. Divide among serving plates and top with the dumplings.
7. Whisk the sesame oil, rice vinegar, and soy sauce in a small bowl to drizzle over each salad.

Note: Make sure you buy young watercress or else you’ll have nothing but thick stems. The dressing yields enough for 2 batches (a little goes a long way), so plan to cook this meal again in a few days.


Have a great weekend!

Thursday, May 7, 2009

Ginger-scratch Fever

I try to use fresh ginger in a lot of my cooking, but it's slighly annoying to peel ginger root. In the past, I've always used a vegetable peeler or a paring knife. Problem is, when the skin comes off, so does a few centimeters worth of precious ginger root. This weekend I caught a short video from "America's Test Kitchen" that showcased one chef's technique: just scrape off the peel with a spoon. It really removes only the peel with no waste!

What are your favorite uses for fresh ginger?

Wednesday, May 6, 2009

Are muffins an appropriate breakfast food?

Luke volunteered to bring treats to his early-morning Sunday School class. The definition of treats for teenagers seems to be anything filled with sugar, but I think that giving kids a bunch of sugar at 6:30am must contribute to delinquency. So I'm pretty sceptical of muffins generally (one food writer referred to them as eating cupcakes for breakfast - minus the frosting). However, these whole wheat babies are just barely sweet. And man, are they filling. I tried eating two for breakfast with my regular side of fruit and I was painfully full for hours.

Old-Fashioned Whole Wheat Raisin Nut Muffins
Makes about 15 muffins

2 cups whole wheat flour
¾ cup brown sugar
½ cup nonfat dry milk powder
1 ½ t baking powder
1 t baking soda
¾ t salt
½ cup nuts, chopped
½ cup raisins
½ cup coconut
1 egg
¼ cup oil
1 cup + 2 T cold water

1.Preheat oven to 400 degrees. Grease muffin tins or prepare paper liners.
2.Mix together flour, sugar, dry milk, baking powder, baking soda, and salt.
3.Mix in nuts, raisins, and coconut.
4.In another bowl, beat egg with a fork. Stir in oil and water.
5.Add egg mixture to flour mixture.
6.Mix just enough to combine, with all ingredients moistened.
7.Spoon into muffin tins. Bake for 10 minutes.

Notes: I use unsweetened coconut flakes and my largest cookie scoop to measure out batter.

Tuesday, May 5, 2009

Another melted cheese idea

After leaving Boston, where my Jewish friends reintroduced me to matzo crackers, I created a great snack standby. Take one matzo cracker, separate a cheese stick into strings and place it on the cracker, and microwave the whole thing for 30 seconds. It's a great snack and super low in calories. Crank it up a healthy notch by using whole wheat matzos. At the last Passover Seder I attended, the hostess extolled the virtue of salted matzo crackers, which I spied on sale today at the grocery store. Wowee - 1 cracker only has 5% of your daily sodium needs, which really is nothing. But it turns this snack into an unleavened superstar!

Monday, May 4, 2009

Chickpea and Sausage Stew

I made this over the weekend and it won raves from my husband, who compared the flavor to a Mediterranean wedding soup. The taste is satisfyingly complex. Great served over toasted bread.

Chickpea and Sausage Stew
(adapted from Real Simple)
Makes 4 generous servings

1 T olive oil
1 large onion, chopped
12 ounces Italian sausage, casings removed (or link sausage, sliced)
1 T tomato paste
½ cup flat-leaf parsley, roughly chopped
¼ cup cilantro, roughly chopped
2 cups chicken or vegetable broth
2 15-ounce cans chickpeas, drained and rinsed
1 10-ounce package frozen spinach
Kosher salt and pepper


1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft, 5-7 minutes.
2. Add the sausage and cook, crumbling it with a wooden spoon until browned, about 8 minutes. (If link sausage, stir every 2 minutes for 8 minutes until browned.)
3. Add tomato paste and cook, stirring, for 2 minutes.
4. Stir in the parsley and cilantro and cook for 1 minute more.
5. Add the broth and chickpeas and bring to a boil.
6. Add the frozen spinach and simmer, partially covered, for 10 minutes, stirring occasionally with a fork to separate the leaves.
7. Stir in ½ t salt and ¼ t pepper. Serve.

Friday, May 1, 2009

OxiClean Laundry Stain Remover - yes, this is food related!


Anyone else out there have cheap kitchen counters that absorb (especially) red-based stains? (Blackberry jelly, raspberry syrup, pink labels from bread bags...) I hate that. Well, a friend recommended this product (OxiClean Laundry Stain Remover) for upholstery, and it worked miracles on the zinc-oxide diaper ointment ground into our couch. So I thought, "well, if it is a miracle product..." I squirted it on our counter stains, let it soak for 10 minutes, wiped it away and oo-la-la it was amazing! Most of the stains were lightened to almost the same ugly color as our student-housing counter tops. One of the best investments ever!

Thursday, April 30, 2009

Jazzing Up Store-Bought Tomato Sauce

Luke and I have always made our own pasta sauce from diced tomatoes, tomato paste etc. Until this fall when our local grocery store put a premium brand of sauce on super-sale. When we crunched the numbers, it was less expensive to buy the bottled sauce than make our own. But we still like to "personalize" it. This is what we did for lunch today:
saute a chopped onion in olive oil until super soft
add a carton of sliced mushrooms, saute until onions are almost caramelized
add 3 cloves minced garlic, saute for a few minutes
Dump in the tomato sauce, heat until warm, and adjust seasonings as desired.

Wednesday, April 29, 2009

Homemade Bread

My standard sandwich bread recipe calls for no dairy products. But Heather, my very talented friend, passed along this family recipe and I was intrigued by the addition of milk - something I use in egg breads but have never tried in sandwich breads. Her recipe makes a moist, yet substantial loaf. Here's to eating half a loaf of fresh baked bread within the space of a few hours!

Homemade Wheat Bread
Yields 3 loaf pans

1/3 cup honey
1/3 cup olive oil
2 T salt
1 T instant yeast
½ cup water
4 cups milk (non-fat dried milk works great)
4 cups white flour
7+ cups wheat flour

1.Combine white flour, yeast, honey, milk, water, salt, and oil. Mix well.
2.Add white flour. Mix thoroughly.
3.Add wheat flour one cup at a time, mixing after each addition.
4.Knead well (by hand or let your stand mixer run for 5 minutes.)
5.Put dough in greased bowl and let rise until doubled, at least an hour.
6.Divide dough and place in greased baking pans.
7.Let rise until doubled, at least 45 minutes.
8.Bake at 350 for 30 minutes.

Tuesday, April 28, 2009

Fancy the schmancy

During our first week in Austin, Luke trolled the restaurant reviews and found a place that featured a wild game plate (venison, rabbit, quail, buffalo). And, of course, the restaurant also featured Texas-size prices. Once I got a look at the dessert menu I agreed that we just had to save our pennies in order to make a trip. We finally went this weekend and wow! The game plate was excellent but oh the desserts! (Of course I skimped on eating a "real meal" so that I could justify ordering two desserts.) A rosemary olive oil cake layered with lemon curd and buttercream AND a caramel pecan pie dipped in Belgian chocolate. I called them up today to find out what chocolate they use on the pie, as it was one of the most memorable desserts I've ever eaten. The answer is: Callebaut's semi-sweet, thinned with hazelnut oil. The chef confessed that they use every chance they can get to add flavor to their dishes, thus the hazelnut oil instead of the usual flavorless vegetable oils. You know, I've used nut oils in salad dressings before, but hadn't thought of using it as a thinner. Brilliant, yes? Lucky the person who invites me to Thanksgiving next year because I foresee a pie pan full of chocolate-dipped pecan slices....

Monday, April 27, 2009

Quick Chocolate Glaze

It seems like I whip up a couple of cakes a month for church activities, and sometimes I just don't want to go to the trouble of creaming butter for a butter cream frosting. Nor do I want to go to the expense of buying heavy whipping cream for another of my favorite frosting alternatives. This glaze, which I used on my sister's birthday cake in January, is sure to please harried cooks because most of us already have these ingredients in the house. (Well, at least we're never without dark chocolate at our place.) It's light yet rich. Double the recipe for drizzling over a bundt or layer cake.

Chocolate Glaze
(adapted from Martha Stewart Magazine)
Enough for one 8” round cake layer

2 ounces dark chocolate, chopped (or ¼ cup chocolate chips)

½ cup powdered sugar

2 T water


1. Melt chocolate in a heat-proof bowl in the microwave for a few minutes, stirring every 30 seconds until melted. Let cool slightly.
2. Whisk together sugar and water until smooth. Add melted chocolate in a slow, steady stream, whisking until thickened, about 1 minute.
3. Immediately pour glaze onto center of cooled cake. Using an offset spatula, gently spread glaze over top and sides.

Friday, April 24, 2009

Roasted Green Beans

I adapted this recipe from Cook's Illustrated last year, and it's quickly become a family favorite. Roasting tenderizes the tough string beans you find out-of-season, and it is even better with fresh beans. However, be sure to adjust the roasting time if you are using fresh - you'll need even less oven time than the two 10-minute rotations.

Roasted Green Beans
Makes 2 healthy servings or 4 small servings

1 pound green beans, stem ends snapped off
1 T olive oil
Table salt and black pepper

1.Adjust oven rack to middle position; heat oven to 450 degrees. Spread beans on rimmed baking sheet. Drizzle with oil; using hands, toss to coat evenly.
2.Sprinkle with 1/8 t. salt, toss to coat, and distribute in even layer. Roast 10 minutes.
3.Remove baking sheet from oven. Redistribute beans. Continue roasting until beans are dark golden brown in spots and have started to shrivel, 10 to 12 minutes longer.
4.Adjust seasoning with salt and pepper and serve.

Thursday, April 23, 2009

Healthy Nachos

Let's make it clear right off the bat that my wussy version of nachos consists of melted cheese over some chips, occasionally topped off with salsa verde. (My mother-in-law adds enchilada sauce to hers for some great flavor.)
Anyway, nachos are one of my favorite late night snacks. But the associated fat gram count is depressing - and as I can hardly get healthier than low-fat mozzarella for the topping, I had to consider finding a substitute for my chips. I've made my own chips out of corn tortillas, but they just don't measure up. I've tried Tostitos baked tortilla scoops. Blech - covered in salt, which still doesn't hide the fact that they taste like cardboard. Lucky me to discover, in the tortilla aisle at Walmart, Sanissimo's paper carton of baked tortilla chips. This is a chip with a satisfying "hey, this is really corn and not a bazillion other filler ingredients" mouth feel, it's low in sodium, and has 1 gram of fat per serving. And let me tell you, covered in cheese, I don't feel like I'm missing a thing! (And their tostados are great for scooping up the Indian food I highlighted yesterday.)

Wednesday, April 22, 2009

Indian Buffet


So if your house is anything like ours, at least once a month we are dying for a visit to our local Indian Buffet. But, if your house is like ours a) the urge hits when your child has settled down for an extended nap session or is unbearably fussy with teethiness and/or b) you don't want to scrap together the $20 for a meal. Well...what if I told you good Indian could be yours for $2.88/person + tax. That's how much Amy's Indian frozen entrees cost at WalMart. Our favorite is the Mattar Paneer (curried peas & cheese with rice and chana masala). Although like many frozen meals, it's a tad watery when it's removed from the microwave, it honestly is very good. Sure, it's only one serving, but it makes for some great cost and time savings. (According to their website, they also offer a low-sodium version, but I've never seen it at local stores - and what's a good Indian meal without the urge to drink a gallon of water afterward, anyway?)

Tuesday, April 21, 2009

A casserole worth making

Our family has been experiencing a dinner rut, so I followed up on a friend's recommendation to check out www.bustameal.com. I came across this recipe first thing, and we've had it every week for a month. This meal has become our "de-tox" meal if the previous day we spent too much time in the carb or meat sections of the food pyramid. All these veggies are so satisfying and delicious to boot; my husband and I eat a fourth of a pan each for lunch and dinner.

Tomato Vegetable Casserole (adapted from www.bustameal.com)
Makes a 9x13 pan

1 medium potato, cut into 1/2-inch pieces
1 medium sweet potato, cut into 1/2-inch pieces
1 bell pepper, seeded and cut into 1/2-inch pieces (optional)
2 carrots, peeled and cut into 1/2-inch pieces
2 small zucchini, thinly sliced (or yellow squash)
5 tablespoons olive oil
½ red onion, chopped
2 large tomatoes, thinly sliced
grated Parmesan (or other cheese)
Whole-wheat bread crumbs
Salt and pepper
Basil
Oregano
Garlic Powder

1. Preheat the oven to 400 degrees. Toss the potato, sweet potato, bell pepper, carrots, and 2 tablespoons of olive oil in the baking dish to coat.
2. Sprinkle with salt and pepper and toss until coated. Spread vegetables evenly over the bottom of the pan.
3. Sprinkle layer with bread crumbs, oregano, and cheese.
4. Arrange the onion evenly over the vegetable mixture.
5. Arrange the zucchini over the onion; drizzle with 2 tablespoons of oil; sprinkle with salt and pepper. Top with breadcrumbs, basil, and cheese.
6. Arrange the tomato slices over the zucchini. Top with breadcrumbs, garlic powder, and cheese.
7. Bake uncovered until the vegetables are tender, and the topping is golden brown, about 40 minutes.

Monday, April 20, 2009

Pie Slice Bakery

This joint on South Lamar is worth the trip beyond yuppied-up Barton Springs. Their display case of pies and cakes made me weak in the knees - and kept my toddler entertained - she spent her time running back and forth from the chocolate chip cookies to the coconut tres leches cake. The draw for me was their black bottom banana cream pie. I expected a small drizzle of chocolate pudding on the bottom, but holy cow this pie exceeded all expectations - my slice literally featured a half inch thick layer of chocolate ganache. Crazy awesome taste combination. However, the banana flavor was a bit weak - more like a great homemade custard with a few banana slices tossed in. But no matter, this is a slice I will happily order again. The coconut cream was excellent - no cloying sweetness in this creation which, unfortunately for my waistline, made it easy to polish off the entire piece. Their vegetable shortening pie crusts are better than most. Eaten on its own, a chunk of their pie crust reminded me of the pastry on a grocery store cream horn. Not awful but could be a bit better.

I have a position that I don't eat cake laced with shortening; mercifully the enthusiastic woman behind the counter came back with "it's butter in the chocolate ganache". The Death by Chocolate cake was a surprise with its alternating layers of chocolate and chocolate-chip studded white cake. But the ganache and chocolate mouse ensures that your PMS needs will be met.

I only chose one savory to balance our sugar splurge: the turkey croissant was yummy. After seeing the happy pile of home fries on a patron's plate, I will so be back for breakfast - with pie on the side, naturally!