I got this recipe is from www.twopeasandtheirpod.com and it seems she got it from food blogs, Rock Recipes and My Baking Addiction. So this must be a popular recipe! And it should be b/c it's really good! The cookies also freeze well if you want to save some for another time.
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt1 cup butter, softened
1 1/2 cups white sugar
1 large egg
1/2 teaspoon vanilla extract
Zest of one large lime
3 tbsp lime juice
½ cup toasted coconut
1/2 cup sugar for rolling cookies
1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or Silpats.
2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and very fluffy. This will take a couple of minutes.
4. Beat in the egg, vanilla extract, lime juice and lime zest. Mix until well combined.
5. Gradually add in the dry ingredients and toasted coconut. Mix until combined, don’t over mix.
6. Roll rounded teaspoonfuls of cookie dough into balls. Put sugar in a small bowl and roll cookie dough balls in the sugar. Place on lined cookie sheets about 1 1/2 inches apart.
7. Bake 8 to 10 minutes or until lightly browned. The cookies will start to crack a little bit.
8. Let stand on cookie sheet two minutes. Move cookies to a cooling rack.
*Note-to toast the coconut-place coconut on lined baking sheet. Bake for 5-8 minutes at 350 degrees. Tossing a couple of times. Remove from oven when coconut is light brown.*
Makes about 3 dozen cookies
Tuesday, July 6, 2010
Thursday, July 1, 2010
Grilled Pineapple & Chicken Quesadillas
Flour tortillas
Fresh pineapple, sliced
2-3 chicken breasts
grated monterrey jack cheese
jalapeno, sliced (seeds & ribs removed if you don't want it spicy)
Cilantro
BBQ sauce
Adjust the ingredients according to how much you want to make & how much of each thing you want in your quesadillas - nothing complicated here.
Grill your pineapple slices and chicken breasts however you like to grill (outdoor, indoor grill pan, etc. I did mine on the George Foreman). A little s/p for the chicken is good & the pineapple doesn't need anything, just put it on the grill & let it get some golden grill marks. You could skewer it if you are afraid of it falling apart or down into the grill.
When the chicken is done, let it rest a couple of minutes then shred it or thinly slice it. Chop the pineapple into smaller, bite size pieces.
Now assemble your quesadillas: chicken, pineapple pieces, cheese. Then pour on some bbq sauce, add some cilantro and some jalapeno. Put the top tortilla on and bake in the oven, or in a skillet, however you usually make a quesadilla. We have a quesadilla maker.
Once the tortilla is browned and cheese melted, let it sit for a minute then cut into wedges (I use a pizza cutter). Serve with sour cream, pico de gallo, whatever you like.
These are so yummy! If you are in a pinch, you could use pineapple tidbits from a can, but drain them well. Also, even after sitting a few minutes these are so hot inside! The pineapples and cheese really hold the heat in, so don't burn your mouth!
Adapted from the Pioneer Woman's recipe
Fresh pineapple, sliced
2-3 chicken breasts
grated monterrey jack cheese
jalapeno, sliced (seeds & ribs removed if you don't want it spicy)
Cilantro
BBQ sauce
Adjust the ingredients according to how much you want to make & how much of each thing you want in your quesadillas - nothing complicated here.
Grill your pineapple slices and chicken breasts however you like to grill (outdoor, indoor grill pan, etc. I did mine on the George Foreman). A little s/p for the chicken is good & the pineapple doesn't need anything, just put it on the grill & let it get some golden grill marks. You could skewer it if you are afraid of it falling apart or down into the grill.
When the chicken is done, let it rest a couple of minutes then shred it or thinly slice it. Chop the pineapple into smaller, bite size pieces.
Now assemble your quesadillas: chicken, pineapple pieces, cheese. Then pour on some bbq sauce, add some cilantro and some jalapeno. Put the top tortilla on and bake in the oven, or in a skillet, however you usually make a quesadilla. We have a quesadilla maker.
Once the tortilla is browned and cheese melted, let it sit for a minute then cut into wedges (I use a pizza cutter). Serve with sour cream, pico de gallo, whatever you like.
These are so yummy! If you are in a pinch, you could use pineapple tidbits from a can, but drain them well. Also, even after sitting a few minutes these are so hot inside! The pineapples and cheese really hold the heat in, so don't burn your mouth!
Adapted from the Pioneer Woman's recipe
Monday, June 28, 2010
Beef Macaroni Casserole
This is nothing fancy, just a quick, easy, basic recipe to get dinner on the table!
1 lb extra lean ground beef
1 small onion chopped finely
8 oz tomato sauce
1 TB flour
1/2 cup water
s/p
1 cup macaroni noodles, cooked
1 cup shredded cheddar, or whatever you have
Brown the meat & drain off the fat.
Add the onion & saute for a couple of minutes. Then combine the flour & water in a bowl until there are no flour lumps & then add that to the pan. Let simmer about 5 minutes then add the cooked macaroni noodles. Stir it all together & pour into a casserole dish. Sprinkle with cheese & bake for 15 minutes at 400 degrees.
1 lb extra lean ground beef
1 small onion chopped finely
8 oz tomato sauce
1 TB flour
1/2 cup water
s/p
1 cup macaroni noodles, cooked
1 cup shredded cheddar, or whatever you have
Brown the meat & drain off the fat.
Add the onion & saute for a couple of minutes. Then combine the flour & water in a bowl until there are no flour lumps & then add that to the pan. Let simmer about 5 minutes then add the cooked macaroni noodles. Stir it all together & pour into a casserole dish. Sprinkle with cheese & bake for 15 minutes at 400 degrees.
Monday, June 21, 2010
Bran Muffins
1/2 cup raisins
1 egg
3/4 cup milk
1 1/2 cups bran cereal (such as Kellogg's All-Bran® Original Cereal)
1 cup whole wheat flour
1 teaspoon baking soda
1/2 tsp baking powder
1 teaspoon ground cinnamon
2 tablespoons melted butter
1 apple, cored and shredded
1 ripe banana, mashed
1/2 cup honey
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper cupcake liners.
Beat the egg with milk in a bowl, and mix in the bran cereal and raisins. Let the mixture stand until the cereal absorbs the liquid, about 5 minutes. Gently mix in the flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.
Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
What I did: I doubled the recipe and put them in the freezer. I pull out a couple at a time as needed and microwave them. This recipe is pretty flexible, so use what you have. I don't like raisins, so I used craisins. I used 2 bananas, and no apples. Used some brown sugar instead of honey. I think I also threw in a little plain yogurt. I think I will use honey next time though, b/c they needed some more sweetness - we've been putting honey on them.
Source: original recipe was "Roxie's Bran Muffins" from http://www.allrecipes.com/
1 egg
3/4 cup milk
1 1/2 cups bran cereal (such as Kellogg's All-Bran® Original Cereal)
1 cup whole wheat flour
1 teaspoon baking soda
1/2 tsp baking powder
1 teaspoon ground cinnamon
2 tablespoons melted butter
1 apple, cored and shredded
1 ripe banana, mashed
1/2 cup honey
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper cupcake liners.
Beat the egg with milk in a bowl, and mix in the bran cereal and raisins. Let the mixture stand until the cereal absorbs the liquid, about 5 minutes. Gently mix in the flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.
Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
What I did: I doubled the recipe and put them in the freezer. I pull out a couple at a time as needed and microwave them. This recipe is pretty flexible, so use what you have. I don't like raisins, so I used craisins. I used 2 bananas, and no apples. Used some brown sugar instead of honey. I think I also threw in a little plain yogurt. I think I will use honey next time though, b/c they needed some more sweetness - we've been putting honey on them.
Source: original recipe was "Roxie's Bran Muffins" from http://www.allrecipes.com/
Monday, June 14, 2010
Yogurt
Have you ever made your own yogurt? Did you know you could make your own yogurt? I was curious about this b/c my kids like yogurt and its not exactly cheap and they put tons of sugar in it. I researched it a little online and there are tons of websites that will tell you how you can do it. I decided to experiment with the crockpot method b/c it seemed the simplest. It did not turn out perfectly the first time, but not bad. It was just a little runny which may have been my yogurt starter or may have been that it was not warm enough for the "incubating" period. Anyway, if you think I'm crazy and no way are you going to bother making your own yogurt, I understand and I'll see you with my next post. Otherwise, if you are curious or a little interested, read on.
The recipe/method I used came from a site called Nourishing Days. You can click on that link to read her actual post - and many of the comments that followed were helpful. This is basically how it goes:
1. Turn your crockpot on LOW and add 1/2 gallon milk (skim is fine)
2. Heat on LOW for 2 1/2 hours - you are looking for a temperature of 180 degrees before moving on to the next step...
3. Turn off the crockpot and unplug it. Let it cool with the lid on for 3 hours. The temperature you are now looking for is 110-115 before moving on to the next step...
4. Remove 1-2 cups milk and place in a bowl. To this add 1/2 cup plain yogurt w/live active cultures and mix very well (I think this is where I went wrong - I used Dannon, which the ingredients says has live cultures, but I guess not enough. After researching more, there should be a "live active cultures" seal stamped on the container. Stonyfield Farms seems to be a good starter that other people use, so that is what I will try next time.)
5. Pour yogurt/milk mixture back into crockpot and mix thoroughly with a whisk.
6. Put lid back on crock & wrap entire crock in 1-2 thick bath towels.
7. Let culture overnight 8-12 hours (or longer if you want it thicker)
8. Stir and store in containers of your choice. Reserve 1/2 cup to use for your starter for the next batch.
9. Refrigerate at least 8 hours before using.
I stored mine in small 4 or 6 oz containers (can't remember if they are Glad or Ziploc, but you know what I mean). That way the kids could still have their own personal yogurt. This is also where you can experiment with different flavors by adding mix ins. Some suggestions are vanilla extract, jam, powdered drink mixes (Nesquick or Crystal Light, etc), jello powder, pudding mix (this helped make it thicker too). Or just use it plain for smoothies, on top of fruit, with granola or as a substitute for sour cream on tacos, etc.
**After making it a few times now, I have found my kids don't like it unless it's thick like the kind from the store. So I add & whisk in 3/4 cup milk powder in the very beginning with the regular milk.
I'm curious if anyone else has tried this (or if they will try it), so please comment! If you are going to try it I would recommend reading a little more online , but don't overwhelm yourself. This seemed to be the simplest method.
The recipe/method I used came from a site called Nourishing Days. You can click on that link to read her actual post - and many of the comments that followed were helpful. This is basically how it goes:
1. Turn your crockpot on LOW and add 1/2 gallon milk (skim is fine)
2. Heat on LOW for 2 1/2 hours - you are looking for a temperature of 180 degrees before moving on to the next step...
3. Turn off the crockpot and unplug it. Let it cool with the lid on for 3 hours. The temperature you are now looking for is 110-115 before moving on to the next step...
4. Remove 1-2 cups milk and place in a bowl. To this add 1/2 cup plain yogurt w/live active cultures and mix very well (I think this is where I went wrong - I used Dannon, which the ingredients says has live cultures, but I guess not enough. After researching more, there should be a "live active cultures" seal stamped on the container. Stonyfield Farms seems to be a good starter that other people use, so that is what I will try next time.)
5. Pour yogurt/milk mixture back into crockpot and mix thoroughly with a whisk.
6. Put lid back on crock & wrap entire crock in 1-2 thick bath towels.
7. Let culture overnight 8-12 hours (or longer if you want it thicker)
8. Stir and store in containers of your choice. Reserve 1/2 cup to use for your starter for the next batch.
9. Refrigerate at least 8 hours before using.
I stored mine in small 4 or 6 oz containers (can't remember if they are Glad or Ziploc, but you know what I mean). That way the kids could still have their own personal yogurt. This is also where you can experiment with different flavors by adding mix ins. Some suggestions are vanilla extract, jam, powdered drink mixes (Nesquick or Crystal Light, etc), jello powder, pudding mix (this helped make it thicker too). Or just use it plain for smoothies, on top of fruit, with granola or as a substitute for sour cream on tacos, etc.
**After making it a few times now, I have found my kids don't like it unless it's thick like the kind from the store. So I add & whisk in 3/4 cup milk powder in the very beginning with the regular milk.
I'm curious if anyone else has tried this (or if they will try it), so please comment! If you are going to try it I would recommend reading a little more online , but don't overwhelm yourself. This seemed to be the simplest method.
Friday, June 11, 2010
Coconut Tres Leches
I usually don't like this cake b/c often it has a little bit of an eggy taste, but this recipe does not have any eggs in it except in the baked cake. Plus it's coconut - yum!
I must also let you know that this cake is NOT soggy. I promise. When you are pouring your "tres leches" over the cake you will be thinking - "this is going to be so soggy!" and when you take it out of the fridge a couple of hours later and look at it, you are going to think, "this is going to be soggy and gross!" But it won't be. It will be moist, but not soggy at all, and so coconutty & yummy. I must also tell you that it won't be pretty. After you've stabbed it all over and doused it in the milk mixture, it's not pretty. So don't make this for a potluck, you have to plate it up with the whipped cream, toasted coconut and bananas to make it look pretty. I should have taken a picture... the original recipe has some pictures though if you want to see.
Cake: yellow cake, baked in 9x13 pan
Milk Syrup:
1 can (15 ounces) cream of coconut (not coconut milk or coconut water! Check in the Asian or Hispanic food aisles. They didn't have it at my Super Walmart)
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
Garnishes:2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (bake it at 350 degrees on cookie sheet until golden brown - watch it closely and stir a few times)
In a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.
Pierce the completely cooled cake all over the top with the tines of a fork or a thin wooden skewer. You need LOTS of holes in the cake for the milk to soak in, so poke it ALL over.
Gradually pour the milk mixture over the cake. Let the syrup soak in, then pour on some more until all of it has been used up. When you have finished, not all of the milk will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the milk is absorbed, 2 hours.
Cut the cake and plate it with sliced bananas, whipped cream and toasted coconut, if desired.
Whipped Cream:Pour 1 cup heavy whipping cream into a large (preferably chilled) bowl and beat it on high until thickened 1 ½ minutes. Add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.
Recipe from Mel's Kitchen Cafe
I must also let you know that this cake is NOT soggy. I promise. When you are pouring your "tres leches" over the cake you will be thinking - "this is going to be so soggy!" and when you take it out of the fridge a couple of hours later and look at it, you are going to think, "this is going to be soggy and gross!" But it won't be. It will be moist, but not soggy at all, and so coconutty & yummy. I must also tell you that it won't be pretty. After you've stabbed it all over and doused it in the milk mixture, it's not pretty. So don't make this for a potluck, you have to plate it up with the whipped cream, toasted coconut and bananas to make it look pretty. I should have taken a picture... the original recipe has some pictures though if you want to see.
Cake: yellow cake, baked in 9x13 pan
Milk Syrup:
1 can (15 ounces) cream of coconut (not coconut milk or coconut water! Check in the Asian or Hispanic food aisles. They didn't have it at my Super Walmart)
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract
Garnishes:2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted (bake it at 350 degrees on cookie sheet until golden brown - watch it closely and stir a few times)
In a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.
Pierce the completely cooled cake all over the top with the tines of a fork or a thin wooden skewer. You need LOTS of holes in the cake for the milk to soak in, so poke it ALL over.
Gradually pour the milk mixture over the cake. Let the syrup soak in, then pour on some more until all of it has been used up. When you have finished, not all of the milk will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the milk is absorbed, 2 hours.
Cut the cake and plate it with sliced bananas, whipped cream and toasted coconut, if desired.
Whipped Cream:Pour 1 cup heavy whipping cream into a large (preferably chilled) bowl and beat it on high until thickened 1 ½ minutes. Add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.
Recipe from Mel's Kitchen Cafe
Monday, June 7, 2010
Honey Lime Chicken Enchiladas
6 tablespoons honey
5 tablespoons lime juice (1-2 limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.
Source: www.melskitchencafe.com
5 tablespoons lime juice (1-2 limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).
Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.
Bake at 350 degrees for 30 minutes until brown and crispy on top.
Source: www.melskitchencafe.com
Monday, May 31, 2010
Chewy Chocolate Cookies
This is a recipe we always had growing up and made often, but I don't know where it originally came from. The cookies are thin and chewy and taste kind of like brownies - just make sure you don't overbake them! The last time I made these, I had some mint chips leftover from the holidays and threw those in. The recipe calls for margarine, which I never buy, but would recommend for this recipe. They do seem to be better with margarine instead of butter.
1 1/4 cups margarine, room temp
2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup chopped nuts (optional)
1. Cream together margarine and sugar. Add eggs and vanilla, mix well.
2. Combine in separate bowl flour, cocoa, baking soda and salt. Add to creamed mixture.
3. Add nuts if desired.
4. Drop by spoonfuls or use a scoop onto ungreased cookie sheet in preheated 350 oven for 8-9 minutes. They will seem like they aren't done, but take them out, you don't want to over bake them. They will continue to cook and flatten out on the pan after you take them out.
1 1/4 cups margarine, room temp
2 cups sugar
2 eggs
2 tsp vanilla
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup chopped nuts (optional)
1. Cream together margarine and sugar. Add eggs and vanilla, mix well.
2. Combine in separate bowl flour, cocoa, baking soda and salt. Add to creamed mixture.
3. Add nuts if desired.
4. Drop by spoonfuls or use a scoop onto ungreased cookie sheet in preheated 350 oven for 8-9 minutes. They will seem like they aren't done, but take them out, you don't want to over bake them. They will continue to cook and flatten out on the pan after you take them out.
Monday, May 24, 2010
Sweet & Sour Meatballs
1 1/2 pounds lean ground beef (you don’t want the beef to be too high in fat because the fat will all pool at the bottom of the baking dish after baking
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
Combine all of the ingredients and mix well. Form into about 12 balls, each about 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.
Sauce:
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce
Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. (This dish is not overly abundant on sauce so if you enjoy things a bit saucier, double the sauce ingredients.)
To Freeze: After covering the meatballs with sauce, cover the pan with two layers of aluminum foil and freeze. To bake, preheat the oven to 350 degrees and bake covered without thawing for 1 hour. Uncover and bake 20-30 minutes more, until meatballs are cooked through.
Source: www.melskitchencafe.com
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
Combine all of the ingredients and mix well. Form into about 12 balls, each about 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.
Sauce:
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce
Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. (This dish is not overly abundant on sauce so if you enjoy things a bit saucier, double the sauce ingredients.)
To Freeze: After covering the meatballs with sauce, cover the pan with two layers of aluminum foil and freeze. To bake, preheat the oven to 350 degrees and bake covered without thawing for 1 hour. Uncover and bake 20-30 minutes more, until meatballs are cooked through.
Source: www.melskitchencafe.com
Monday, May 17, 2010
Baked Manicotti
This is kind of a twist on regular manicotti - you roll up lasagna noodles instead of trying to tediously stuff manicotti noodles.
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil.
Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
What I did: I did make it like the recipe says, but had a hard time with soaking the noodles. Next time I will just boil the noodles, but not completely cook them. Just enough that they are pliable though b/c they will continue to cook in the oven and I do not like mushy noodles.
Source: www.melskitchencafe.com
Tomato Sauce
1 28-ounce can diced tomatoes (in juice)
1 28-ounce can crushed tomatoes
2 tablespoons extra-virgin olive oil
3 medium cloves garlic, finely minced
1/2 teaspoon red pepper flakes, optional
1/2 teaspoon salt
2 teaspoons dried basil
Cheese Filling and Pasta
3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves
2 teaspoons chopped fresh basil
16 no-boil lasagna noodles
Adjust oven rack to middle position and heat oven to 375 degrees.
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.
Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soup spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.
Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil.
Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.
The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.
What I did: I did make it like the recipe says, but had a hard time with soaking the noodles. Next time I will just boil the noodles, but not completely cook them. Just enough that they are pliable though b/c they will continue to cook in the oven and I do not like mushy noodles.
Source: www.melskitchencafe.com
Tuesday, May 11, 2010
Meal Planning Services
I'm wondering if anyone has ever used one of the many online menu planning services. I have looked at them in the past and thought they were too expensive to be worth it and that judging by their sample menus, we might not like the meals they plan for you. They seemed to include a lot of soup, for example, and my husband does not believe soup is a meal.
One of the blogs I subscribe to, Money Saving Mom, had a post today on one of these services. This one is E-Mealz and is very inexpensive and does not have soup on any of the sample menus I looked at. You can also cancel at any time. I'm considering trying it for a coupld of reasons. Lately I feel like I make meals that are too complicated or "fancy." We've been trying to cut our grocery budget and I feel like making simpler meals would help with that as well as actually being easier and faster to prepare. "30-minute meals" always take me longer than 30 minutes! So I have been keeping my eye out for simple, more basic meals. The recipes here seem to be very simple and quick - they can type the instructions in one little box on their meal planning sheet...
I don't think this particular service will really cut my grocery budget though. They claim to keep it around $75/week for their meals. But by the time I add in breakfast & lunch groceries, milk, etc. I don't think my total will be much different. So I wouldn't be trying it for that reason. I think I would try it b/c I have 2 kids and a newborn and don't want to have to plan meals right now! And because I want some new simple & quick recipes. And then I would probably cancel it after a few months.
What do you think? Have you tried this or other menu/meal planning services?
One of the blogs I subscribe to, Money Saving Mom, had a post today on one of these services. This one is E-Mealz and is very inexpensive and does not have soup on any of the sample menus I looked at. You can also cancel at any time. I'm considering trying it for a coupld of reasons. Lately I feel like I make meals that are too complicated or "fancy." We've been trying to cut our grocery budget and I feel like making simpler meals would help with that as well as actually being easier and faster to prepare. "30-minute meals" always take me longer than 30 minutes! So I have been keeping my eye out for simple, more basic meals. The recipes here seem to be very simple and quick - they can type the instructions in one little box on their meal planning sheet...
I don't think this particular service will really cut my grocery budget though. They claim to keep it around $75/week for their meals. But by the time I add in breakfast & lunch groceries, milk, etc. I don't think my total will be much different. So I wouldn't be trying it for that reason. I think I would try it b/c I have 2 kids and a newborn and don't want to have to plan meals right now! And because I want some new simple & quick recipes. And then I would probably cancel it after a few months.
What do you think? Have you tried this or other menu/meal planning services?
Monday, May 10, 2010
Creamy Lemon Crumb Squares
If you like traditional lemon squares, you will like these. I like lemon squares - sometimes. I do not like things that taste eggy, which most of the time lemon squares do. When I saw this and saw that there were no eggs, I had to try it b/c it's so rare to find a lemon square that is not eggy! And this has a crumb topping, so it's even better! It is also very easy to make.
Ingredients
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
1-⅓ cup All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Powder
1 stick (1/2 Cup) Butter, Slightly Softened
1 cup Brown Sugar (lightly Packed)
1 cup Oats
1 can (14 Ounce) Sweetened Condensed Milk
½ cups Lemon Juice
Zest Of 1 Lemon
1. Preheat oven to 350
2. Mix butter and brown sugar until well combined.
3. Sift together flour, salt, and baking powder.
4. Add oats and flour to butter/sugar mixture and mix to combine.
5. Press half of crumb mixture into the bottom of an 8 x 11 inch pan. (you can use a 9x13, but your layers will be pretty thin. I used an oval shaped, shallow casserole.)
5. Mix together condensed milk, lemon juice, and lemon zest. Spread onto the bottom layer of the crumb mixture. Top with the other half of the crumb mixture, but don’t press.
6. Bake for 20 to 25 minutes, or until golden brown.
7. Allow pan to sit on counter for 30 minutes after baking. Cut into squares and refrigerate for a couple of hours or until cool.
Serve cool.
Source: The Pioneer Woman
Monday, May 3, 2010
BBQ Chicken Pasta
1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1. In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
2. In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.
Recipe Source: My Kitchen Cafe
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese
1. In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
2. In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.
Recipe Source: My Kitchen Cafe
Monday, April 26, 2010
Teriyaki Chicken Legs
8 chicken legs/drumsticks
1 1/2 cups (12 oz) teriyaki sauce
pepper
3 TB sesame seeds
1 cup chicken stock
3/4 cup water
vegetable oil
1 cup rice
1 bunch broccoli, trimmed and cut into pieces
salt
1/2 red bell pepper, thinly sliced
1 bunch scallions, chopped
2 cloves garlic, minced
1 inch ginger, grated or minced (I used about 1-2 tsp ground ginger)
1. Place chicken in resealable bag with teriyaki sauce & let marinate 4 hours or overnight.
2. preheat oven to 400
3. Place a cooling rack over a baking sheet (you may want to line your baking sheet with foil for easier cleanup). Arrange chicken on cooling rack. Season liberally with pepper.
4. Cover with foil and roast 20 minutes. Turn legs and roast 10 minutes more. Remove foil and roast 5-8 more to darken & crisp. Sprinkle with sesame seeds.
5. While chicken cooks, cook the rice in the stock with 1 TB veg oil, simmering covered about 18 minutes. Fluff with fork.
6. Original recipe suggested to blanch the broccoli, so you can if you want, but I like mine crisp.
7. Heat 2 TB oil in large skillet, add broccoli and cook about 5 min then add red pepper and scallions. Stir fry a minute or two then add garlic & ginger, cooking 1 minute more.
Serve chicken legs with rice & stir fry
Original recipe: www.rachaelrayshow.com/food/recipes
1 1/2 cups (12 oz) teriyaki sauce
pepper
3 TB sesame seeds
1 cup chicken stock
3/4 cup water
vegetable oil
1 cup rice
1 bunch broccoli, trimmed and cut into pieces
salt
1/2 red bell pepper, thinly sliced
1 bunch scallions, chopped
2 cloves garlic, minced
1 inch ginger, grated or minced (I used about 1-2 tsp ground ginger)
1. Place chicken in resealable bag with teriyaki sauce & let marinate 4 hours or overnight.
2. preheat oven to 400
3. Place a cooling rack over a baking sheet (you may want to line your baking sheet with foil for easier cleanup). Arrange chicken on cooling rack. Season liberally with pepper.
4. Cover with foil and roast 20 minutes. Turn legs and roast 10 minutes more. Remove foil and roast 5-8 more to darken & crisp. Sprinkle with sesame seeds.
5. While chicken cooks, cook the rice in the stock with 1 TB veg oil, simmering covered about 18 minutes. Fluff with fork.
6. Original recipe suggested to blanch the broccoli, so you can if you want, but I like mine crisp.
7. Heat 2 TB oil in large skillet, add broccoli and cook about 5 min then add red pepper and scallions. Stir fry a minute or two then add garlic & ginger, cooking 1 minute more.
Serve chicken legs with rice & stir fry
Original recipe: www.rachaelrayshow.com/food/recipes
Monday, April 19, 2010
Chewy Chocolate Chip Cookies
Everyone has their favorite, stand-by chocolate chip cookie recipe. I like chewy cookies, not crunchy and this is my new favorite recipe. Yes, it's shortening instead of butter, but it's so good and freezes really well and stays chewy after freezing/thawing.
1. Cream together:
1 cup shortening (I used butter flavored)
1 cup sugar
1 cup brown sugar
2. Add 3 extra large eggs and mix for 5-7 min (if you dont have XL eggs beat a 4th large egg in a separate bowl and add about half of it to the mix. and yes 5-7 minutes! just set a timer)
3. Add & mix in 1 TB hot water
4. Add & mix in:
1 1/2 tsp salt
1 1/2 tsp vanilla
1 1/2 tsp baking soda
5. Add & mix just until combined:
3 1/2 cups flour
chocolate chips
Bake in preheated 350 degreee oven for 10-11 minutes until barely browned on the edges. Don't overbake! They won't be chewy if you overbake them and the chewiness of these is what makes them so good!
Source: http://www.melskitchencafe.com/ Aunt Alecia's Chocolate Chip Cookies
1. Cream together:
1 cup shortening (I used butter flavored)
1 cup sugar
1 cup brown sugar
2. Add 3 extra large eggs and mix for 5-7 min (if you dont have XL eggs beat a 4th large egg in a separate bowl and add about half of it to the mix. and yes 5-7 minutes! just set a timer)
3. Add & mix in 1 TB hot water
4. Add & mix in:
1 1/2 tsp salt
1 1/2 tsp vanilla
1 1/2 tsp baking soda
5. Add & mix just until combined:
3 1/2 cups flour
chocolate chips
Bake in preheated 350 degreee oven for 10-11 minutes until barely browned on the edges. Don't overbake! They won't be chewy if you overbake them and the chewiness of these is what makes them so good!
Source: http://www.melskitchencafe.com/ Aunt Alecia's Chocolate Chip Cookies
Monday, April 12, 2010
Baked Greek Chicken
1 whole broiler/fryer chicken about 5 lbs (I just bought one in a pkg already cut up)
3/4 tsp salt
2 lemons
3 cloves minced garlic
1 TB fresh oregano (I used dried)
pepper
olive oil
1 fennel bulb, trimmed, cored & sliced (no fennel at my store! I used a couple stalks of celery)
1 cup dry orzo
1/3 cup pitted kalamata olives, halved
1/3 cup crumbled feta cheese
1. Preheat oven to 425. Pat chicken dry. Loosen skin & sprinkle some salt under skin.
2. Grate zest of 1 lemon, then cut lemon in half and juice. In small bowl stir together 2 tsp of zest, 2 TB of the lemon juice and 1/2 tsp salt, the garlic, oregano & pepper. Tuck half of this mixture under skin of chicken.
3. Cut the peel off the 2nd lemon and chop the fruit into pieces.
4. Add 1 TB olive oil to remaining herb mixture in bowl. Toss with sliced fennel and chopped lemon. Transfer to large baking dish and top with chicken pieces. Bake at 425 for 40 min. or until chicken is done.
5. Meanwhile, cook orzo according to pkg. Drain & transfer to bowl.
6. When chicken is done transfer the pieces to a platter. Spoon the fennel into the bowl with the cooked orzo along with 1 TB of pan drippings, the olives and feta. Stir to combine and serve alongside the chicken.
Source: Family Circle magazine, March 2010 page 181
3/4 tsp salt
2 lemons
3 cloves minced garlic
1 TB fresh oregano (I used dried)
pepper
olive oil
1 fennel bulb, trimmed, cored & sliced (no fennel at my store! I used a couple stalks of celery)
1 cup dry orzo
1/3 cup pitted kalamata olives, halved
1/3 cup crumbled feta cheese
1. Preheat oven to 425. Pat chicken dry. Loosen skin & sprinkle some salt under skin.
2. Grate zest of 1 lemon, then cut lemon in half and juice. In small bowl stir together 2 tsp of zest, 2 TB of the lemon juice and 1/2 tsp salt, the garlic, oregano & pepper. Tuck half of this mixture under skin of chicken.
3. Cut the peel off the 2nd lemon and chop the fruit into pieces.
4. Add 1 TB olive oil to remaining herb mixture in bowl. Toss with sliced fennel and chopped lemon. Transfer to large baking dish and top with chicken pieces. Bake at 425 for 40 min. or until chicken is done.
5. Meanwhile, cook orzo according to pkg. Drain & transfer to bowl.
6. When chicken is done transfer the pieces to a platter. Spoon the fennel into the bowl with the cooked orzo along with 1 TB of pan drippings, the olives and feta. Stir to combine and serve alongside the chicken.
Source: Family Circle magazine, March 2010 page 181
Wednesday, April 7, 2010
BBQ Chicken Braid
Don't let all the dough rising and braiding scare you! This isn't hard and it's so yummy!
*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference – simply add more or less to your liking.
*Makes 2 large braids
1 recipe French Bread Rolls
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Preheat the oven to 400 degrees.
After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.
Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough.
Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.
Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.
Braid How-To With one half of the french bread roll recipe, flatten or roll the dough out to about 11X17 inches. I roll it out directly on my silpat baking mat for easy measuring and then transferring to a rimmed baking sheet. If you don’t have a silpat liner, use parchment paper or press the dough directly onto a lightly greased rimmed baking sheet.
After the dough is rolled out, start cutting strips along each side, leaving a wide strip, about 3-inches across, in the middle. I use my pizza cutter to speed through this step.
*Note: the amounts of chicken, onions, barbecue sauce, and cheese in the recipe can be altered based on your preference – simply add more or less to your liking.
*Makes 2 large braids
1 recipe French Bread Rolls
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
Preheat the oven to 400 degrees.
After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side.
Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.
Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough.
Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.
Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.
Braid How-To With one half of the french bread roll recipe, flatten or roll the dough out to about 11X17 inches. I roll it out directly on my silpat baking mat for easy measuring and then transferring to a rimmed baking sheet. If you don’t have a silpat liner, use parchment paper or press the dough directly onto a lightly greased rimmed baking sheet.
After the dough is rolled out, start cutting strips along each side, leaving a wide strip, about 3-inches across, in the middle. I use my pizza cutter to speed through this step.
After the strips have been cut, layer all of the ingredients down the center strip and start braiding by folding alternate strips across and pressing them down to stick.
As you get to the end, you’ll likely be wondering how to finish this whole thing up.
Keep braiding like normal until you have two final strips extending one from each side.
Fold one side over and press it into the other strip.Grab the final extending strip and bring it over to lay across the bottom of the braid and gently press it into the dough on the other side. It won’t look perfect, but that’s ok.
Then, using your fingers, pinch the dough together to seal the long seam at the bottom of the braid and any other small seams you may see. It may look a bit lumpy but I promise you won’t care once it is baked to golden perfection.Finally, pick up the silpat or parchment paper and transfer it to the baking sheet. Ready to bake!
What I did: Two braids was plenty for my family! (2 adults & 2 toddlers) Although, I was suprised that it reheated well in the oven the next day- I was afraid the bread would be soggy. But if you also have a small family, maybe make 1 braid and then make the rest of the dough into rolls then bake them and freeze them for another day.
Source (including photos): www.melskitchencafe.com
Friday, April 2, 2010
French Bread Rolls
This is not my favorite roll recipe, BUT it is very simple and seems to be pretty foolproof, so it would be good practice if you haven't made bread or rolls very much. It's also great b/c there are no eggs, milk, or honey - so you can have fresh rolls even when you are out of those things or are allergic to them.
My next post is going to be a recipe that uses this dough also.
French Bread Rolls
adapted from allrecipes.com
*Makes about one dozen rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.
What I did: I used about 1/2 whole wheat flour and half white flour. This makes 12 very large rolls - like for sandwiches. So if you want them more for dinner rolls, just make them smaller - maybe 18 rolls instead of 12?
Source: www.melskitchencafe.com
My next post is going to be a recipe that uses this dough also.
French Bread Rolls
adapted from allrecipes.com
*Makes about one dozen rolls
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.
*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.
What I did: I used about 1/2 whole wheat flour and half white flour. This makes 12 very large rolls - like for sandwiches. So if you want them more for dinner rolls, just make them smaller - maybe 18 rolls instead of 12?
Source: www.melskitchencafe.com
Wednesday, March 31, 2010
Recipes to Come!
Sorry I have been so MIA lately and have not been posting! I am having a baby on Friday and don't want to abandon you another several weeks w/o recipes while I settle in and adjust to another baby and probably won't be cooking much. I have a bunch of recipes I am typing up today and will schedule to post periodically over the next several weeks, so keep checking back or add me to your Google Reader, there are recipes coming!
Sunday, February 28, 2010
Sweet Success
People seem to think that since I majored in culinary arts in college and enjoy cooking and still regularly cook, that we always have wonderful fabulous dinners. We don't. That's why I don't have a post every day! Unfortunately not all of the meals I plan, shop for and prepare are wonderful. Some turn out fine, but just aren't that great. Others sound good and should be good, but I mess up and have disasters once in a while too!
I used to make homemade pizza a lot, but hadn't made it in a while, so I thought I'd try it again with a new recipe. I also thought I would try and use my neglected pizza stone. So I made the dough and preheated my pizza stone. I even made the sauce grated the cheese myself. I stretched out my dough on a board with cornmeal underneath so it wouldn't stick and was ready to slide it into the super hot oven onto the pizza stone. Well it stuck. So all the dough, sauce and cheese mushed into a pile half on the pizza stone and quite a bit on the bottom of my 500 degree oven. Not success!
As the smoke detectors went off all over the house and my children covered their ears in fear, I fanned out the smoke and tried again. Luckily the dough was enough for 2 pizzas and luckily the 2nd one did not stick (but tasted a little smoky). My husband came home later and didn't even recognize the pizza had been made from scratch. He thought it was the kind from the grocery store wrapped in the plastic... But that's alright, I will try it again another week!
I used to make homemade pizza a lot, but hadn't made it in a while, so I thought I'd try it again with a new recipe. I also thought I would try and use my neglected pizza stone. So I made the dough and preheated my pizza stone. I even made the sauce grated the cheese myself. I stretched out my dough on a board with cornmeal underneath so it wouldn't stick and was ready to slide it into the super hot oven onto the pizza stone. Well it stuck. So all the dough, sauce and cheese mushed into a pile half on the pizza stone and quite a bit on the bottom of my 500 degree oven. Not success!
As the smoke detectors went off all over the house and my children covered their ears in fear, I fanned out the smoke and tried again. Luckily the dough was enough for 2 pizzas and luckily the 2nd one did not stick (but tasted a little smoky). My husband came home later and didn't even recognize the pizza had been made from scratch. He thought it was the kind from the grocery store wrapped in the plastic... But that's alright, I will try it again another week!
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