1 pkg dry yeast (equivalent to 2 1/4 tsp.)
1 1/2 c. warm water
3 T sugar
2 T oil
2 tsp. salt
3 1/2 c. flour
1 c. flour
Dissolve yeast in warm water.
Stir in sugar until dissolved.
Add oil, salt and flour.
Knead together then add 1 more c. flour
Knead again.
Let rise (approximately 3 hrs)
Knead again
Make a circle shape and bake on a lightly greased cookie sheet
Bake at 325 degrees for 30 min.
*Optional: Hide a clean coin in the dough on the pan before baking and pull apart to serve.
Tuesday, December 29, 2015
Sunday, November 15, 2015
Harvest Corn Chowder with Bacon and Cheddar
This soup is delicious! A big chunk of crusty bread is the perfect compliment.
Serves 8-10
4 slices bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 medium potatoes, chopped
4 c. corn kernels
4 c. chicken stock
1 bay leaf
1 tsp salt
1/2 tsp black pepper
2 tbsp butter
2 tbsp all-purpose flour
1 can evaporated milk or 1 1/2 c. whipping cream
1 c. grated cheddar cheese
fresh parsley, optional
In a large skillet over medium heat, cook bacon, onions and celery for 5 minutes or until onions are translucent.* Transfer to a slow cooker
Add potatoes, corn, stock, bay leaf, salt and pepper to slow cooker; stir to combine. Cover and cook on low for 8-10 hours or high for 4-6 hours, until vegetables are tender and soup is bubbling. Remove bay leaf.
In a sauce pan over medium-high heat, melt butter. Add flour and stir to make a smooth paste. Slowly add milk, whisking constantly to combine. Bring mixture to a boil, whisking constantly until thickened.
Remove from heat and stir in cheese until completely melted. Gradually stir milk sauce mixture into slow cooker. Cover and cook on high for 20-30 minutes.
Optional: Serve garnished with additional cheddar cheese and chopped fresh parsley.
*to make the bacon a little crispier, I would cook it separately for a couple minutes before adding the onions and celery.
Saturday, October 31, 2015
Hearty Minestrone Soup
Serves 6 to 8
1 onion, chopped
2 celery stalks, sliced
2 carrots, sliced
t tsp crushed garlic
6 cups vegetable broth (I just chicken broth)
1/2 cup chopped green beans
1-1/2 cups chunked potatoes
1-1/2 cups shredded cabbage
One 14-1/2 ounce can chopped tomatoes
One 8-ounce can tomato sauce
One 15-ounce can chickpeas, drained and rinsed
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup parsley
1-1/2 teaspoons basil
Freshly ground black pepper
1/2 cup uncooked whole wheat or brown rice pasta *** (Use elbow or bow tie or a small pasta of some kind. Also, don't add any more then directed as the pasta really expands)
1. Put the onion, celery, carrots and garlic in a large pot with 1/4 cup of the broth. Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes, until vegetables soften slightly.
2. Add the remaining 5-3/4 cups broth and the green beans, potatoes, cabbage, tomatoes, tomato sauce, chickpeas, cannellini beans, parsley, basil and pepper to the pot. Bring to a boil, then reduce the heat, cover, and cook for 45 minutes.
3. Add the pasta, stir well and continue to cook for about 15 minutes or until the pasta is tender.
1 onion, chopped
2 celery stalks, sliced
2 carrots, sliced
t tsp crushed garlic
6 cups vegetable broth (I just chicken broth)
1/2 cup chopped green beans
1-1/2 cups chunked potatoes
1-1/2 cups shredded cabbage
One 14-1/2 ounce can chopped tomatoes
One 8-ounce can tomato sauce
One 15-ounce can chickpeas, drained and rinsed
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup parsley
1-1/2 teaspoons basil
Freshly ground black pepper
1/2 cup uncooked whole wheat or brown rice pasta *** (Use elbow or bow tie or a small pasta of some kind. Also, don't add any more then directed as the pasta really expands)
1. Put the onion, celery, carrots and garlic in a large pot with 1/4 cup of the broth. Cook over medium-high heat, stirring occasionally, for 2 to 3 minutes, until vegetables soften slightly.
2. Add the remaining 5-3/4 cups broth and the green beans, potatoes, cabbage, tomatoes, tomato sauce, chickpeas, cannellini beans, parsley, basil and pepper to the pot. Bring to a boil, then reduce the heat, cover, and cook for 45 minutes.
3. Add the pasta, stir well and continue to cook for about 15 minutes or until the pasta is tender.
Wednesday, October 28, 2015
Zucchini Lasagna with Spicy Turkey Meat Sauce
Ingredients: (serves about 8)
4 large zucchini, sliced about 1/4 inch thick
1 tsp olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 green pepper, diced
1 pound extra lean ground turkey
1 - 14 oz can tomato sauce
1 - 14 oz can crushed tomatoes
2 tsp dried oregano
handful of basil, finely chopped (about 1/4 cup)
handful of parsley, finely chopped (about 1.4 cup)
red pepper flakes, if desired
salt and pepper to taste
15 oz part skim ricotta
1 egg white
1/4 cup grated Parmesan cheese
12 oz reduced fat or part skim shredded mozzarella cheese
Instructions:
1. Preheat oven to 375 degrees F.
2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
3. While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't bun it. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25-30 minutes or until sauce REALY thickens up. Season with salt and pepper to taste. Remove from heat to cool.
4. In a medium bowl, combine egg white, ricotta and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine.
5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9 x 13 baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes longer uncovered. Serve with a side salad. Makes 8 generous servings.
4 large zucchini, sliced about 1/4 inch thick
1 tsp olive oil
3 cloves garlic, minced
1 small yellow onion, diced
1 green pepper, diced
1 pound extra lean ground turkey
1 - 14 oz can tomato sauce
1 - 14 oz can crushed tomatoes
2 tsp dried oregano
handful of basil, finely chopped (about 1/4 cup)
handful of parsley, finely chopped (about 1.4 cup)
red pepper flakes, if desired
salt and pepper to taste
15 oz part skim ricotta
1 egg white
1/4 cup grated Parmesan cheese
12 oz reduced fat or part skim shredded mozzarella cheese
Instructions:
1. Preheat oven to 375 degrees F.
2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
3. While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large skillet over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't bun it. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer 25-30 minutes or until sauce REALY thickens up. Season with salt and pepper to taste. Remove from heat to cool.
4. In a medium bowl, combine egg white, ricotta and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine.
5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9 x 13 baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with mozzarella. cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes longer uncovered. Serve with a side salad. Makes 8 generous servings.
Apple, Cheddar and Pastrami Grilled Cheese
3 Tbs. apple butter
1 tsp. Dijon mustard
1/2 tsp honey
Kosher salt
4 1/2 inch thick slices sourdough bread
8 oz aged white Cheddar, thinly sliced or coarsely grated (about 2 cups)
2 oz. thinly sliced pastrami
6 to 10 very thin slices of apple, preferable honey crisp
1-1/2 oz (3 Tbs) unsalted butter
Combine the apple butter, mustard, honey and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping with slices slightly and the remaining cheese. Top with the other slices of bread to make two sandwiches.
Melt 2 Tbs of the butter in a heavy-duty 12 inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on the one side. Flip, add the remaining 1 Tbs butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown. Slice in half and serve.
Note: I had this without the meat and it was very good. You can also just butter the bread if you prefer to make the sandwich that way.
1 tsp. Dijon mustard
1/2 tsp honey
Kosher salt
4 1/2 inch thick slices sourdough bread
8 oz aged white Cheddar, thinly sliced or coarsely grated (about 2 cups)
2 oz. thinly sliced pastrami
6 to 10 very thin slices of apple, preferable honey crisp
1-1/2 oz (3 Tbs) unsalted butter
Combine the apple butter, mustard, honey and a good pinch of kosher salt in a small bowl. Spread evenly on two slices of bread and top with half of the cheese and the pastrami. Top that with a layer of sliced apple, overlapping with slices slightly and the remaining cheese. Top with the other slices of bread to make two sandwiches.
Melt 2 Tbs of the butter in a heavy-duty 12 inch skillet over medium-low heat until lightly browned. Add the sandwiches and cook, adjusting the heat as necessary, until golden brown on the one side. Flip, add the remaining 1 Tbs butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown. Slice in half and serve.
Note: I had this without the meat and it was very good. You can also just butter the bread if you prefer to make the sandwich that way.
Saturday, September 12, 2015
Easy Tomato Soup
*Originally from food network.com
30 oz chicken or veggie broth or stock
28-oz can crushed tomatoes
1 c. heavy cream (I used half-and-half)
salt and pepper
Combine broth and tomatoes in medium saucepan over moderate heat. When soup bubbles, stir in cream and reduce heat to low. Season with salt and pepper and simmer gently 15 min. Use an immersion blender to puree soup.
30 oz chicken or veggie broth or stock
28-oz can crushed tomatoes
1 c. heavy cream (I used half-and-half)
salt and pepper
Combine broth and tomatoes in medium saucepan over moderate heat. When soup bubbles, stir in cream and reduce heat to low. Season with salt and pepper and simmer gently 15 min. Use an immersion blender to puree soup.
Shepherd's Pie
*Originally from Foodnetwork.com
For potatoes:
1 1/2 lb russet potatoes
1/4 c. half and half
2 oz butter
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 egg yolk
For filling:
2 T. oil
1c. chopped onion
2 carrots, diced
2 cloves garlic, minced
1 1/2 pounds ground lamb (or beef)
1 tsp kosher salt
1/2 tsp pepper
2 T. flour
2 tsp tomato paste
1 c. chicken broth
1 tsp Worcestershire sauce
1 tsp freshly chopped thyme (I just used use dried)
2 tsp freshly chopped rosemary (I just used some dried)
1/2 c. corn kernels (fresh or frozen)
1/2 c. fresh or frozen peas
Peel and dice potatoes. Place in medium saucepan and cover with cold water. Set on high heat, cover and bring to boil. Once boiling, uncover, decrease the heat to maintain simmer and cook until tender, approx 10-15 min. Drain and return to pan.
Microwave half and half and butter on high until warmed, about 35 seconds. Mash potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the egg yolk until combined.
Preheat oven to 400. While potatoes cook, prepare filling. Place oil in large sautee pan over medium high. When oil shimmers, add onion, carrots and sauté 3-4 min. Add garlic and stir to combine. Add lamb, salt and pepper and cook until browned and cooked through.
Sprinkle meat with flour and toss to coat, continuing to stir. Cook for one minute. Add tomato paste, broth, worcestershire, rosemary, thyme and stir to combine. Brint to boil, reduce to low, cover and simmer 10-12 min, until slightly thickened.
Add corn and peas. Spread mixture in 11x7 baking dish. Top with mashed potatoes, starting at the edges to create a seal to prevent bubbling over. Smooth potatoes. Place pan on parchment paper lined cookie sheet. Bake 25 min. until potatoes begin to brown. Remove to a cooling rack for at least 15 min.
For potatoes:
1 1/2 lb russet potatoes
1/4 c. half and half
2 oz butter
3/4 tsp kosher salt
1/4 tsp ground black pepper
1 egg yolk
For filling:
2 T. oil
1c. chopped onion
2 carrots, diced
2 cloves garlic, minced
1 1/2 pounds ground lamb (or beef)
1 tsp kosher salt
1/2 tsp pepper
2 T. flour
2 tsp tomato paste
1 c. chicken broth
1 tsp Worcestershire sauce
1 tsp freshly chopped thyme (I just used use dried)
2 tsp freshly chopped rosemary (I just used some dried)
1/2 c. corn kernels (fresh or frozen)
1/2 c. fresh or frozen peas
Peel and dice potatoes. Place in medium saucepan and cover with cold water. Set on high heat, cover and bring to boil. Once boiling, uncover, decrease the heat to maintain simmer and cook until tender, approx 10-15 min. Drain and return to pan.
Microwave half and half and butter on high until warmed, about 35 seconds. Mash potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the egg yolk until combined.
Preheat oven to 400. While potatoes cook, prepare filling. Place oil in large sautee pan over medium high. When oil shimmers, add onion, carrots and sauté 3-4 min. Add garlic and stir to combine. Add lamb, salt and pepper and cook until browned and cooked through.
Sprinkle meat with flour and toss to coat, continuing to stir. Cook for one minute. Add tomato paste, broth, worcestershire, rosemary, thyme and stir to combine. Brint to boil, reduce to low, cover and simmer 10-12 min, until slightly thickened.
Add corn and peas. Spread mixture in 11x7 baking dish. Top with mashed potatoes, starting at the edges to create a seal to prevent bubbling over. Smooth potatoes. Place pan on parchment paper lined cookie sheet. Bake 25 min. until potatoes begin to brown. Remove to a cooling rack for at least 15 min.
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