Recovery

April 9, 2012 by

Well, my kitchen has officially been traumatized.  And I might add that this picture was taken after my sweet hubby did a lot of the dishes.
We had a wonderful Easter, with family and one of my dearest friends as well.
So I’ll be spending most of the day getting the kitchen back in order and trying to figure out wordpress.  After a few hundred spam comments a day I gave in and turned the comments off.  I love hearing feedback, but… not so much when it’s 163 comments from a spammer.    So bare with me as I try to get things easier to navigate, and if you can’t find an older recipe, about 50 were lost in the transfer to wordpress, and I’ll be getting them back on within a couple days.  Thanks for being understanding!

Filed Under: Ramblings

How To… Peel Eggs

April 6, 2012 by


Wether I’m making my deviled eggs for a holiday, or for a salad, I HATE peeling eggs.  It’s such a pain.  A friend told me about this trick and I had to try it.  I was amazed, it really did work!  Not all of mine  come out “perfect” still, but most of them really do.  And it saves SO much time!  Give it a try!

How To… Peel Eggs
Place eggs in a single layer in a pot and add water, you want the water about an inch higher than the eggs.  Add a pinch of salt and heat to boiling over medium high heat.
As soon as the water boils, remoce from heat and cover.  Set the timer for 12 minutes.
When the 12 minutes is up, pour off all the hot water.

Add ice to pot and cold water to cover.  You want the water to feel cold.  If it doesn’t, drain off warm water and add more ice and cold water.

Let sit for 10 minutes, or until eggs feel cold.
Drain off all but about 1/2 to 1 inch of water and cover.

Now gently shake the pot back and forth, letting the eggs knock against each other.  Do this for about a minute.

Some shells should be totally fallen off, others may still be on partially.
I usually stop at this point, but you could keep shaking a bit more.
If you get too vigorous though, your eggs with have “potholes” from being thrashed about too hard.
Rinse off remaining shells under cool running water.
Store in the fridge for later use.

Filed Under: Easter

Cheddar Broccoli Soup

April 2, 2012 by

There are some perks to living in the beautiful Pacific Northwest that you may not immediately think of.  Like we get to enjoy soup more months out of the year than most because of our weather. : )
I know, you may not think of that as a perk, but I am a major soup lover and truth be told, I don’t mind the rain most of the time either.  There’s a joke around here about having webbed feet, and I think there’s more truth than humor in that statement!
This soup comes together in a flash, and I love making it with fresh broccoli, but frozen works wonderfully as well if that’s what you have on hand.  It’s creamy without being heavy, and I love the slight smokiness paprika adds.  And since it cooks so quickly you have more time for puddle jumping. : )

CHEDDAR BROCCOLI SOUP
6 T unsalted butter
1 large white onion, finely chopped
1/4 cup flour
4 cups chicken broth
6 cups chopped fresh broccoli (or frozen)
3 cups shredded cheddar cheese
1 cup heavy cream
1 cup milk (fat free is fine)
1/2 tsp paprika
salt and pepper to taste

Melt butter in a large pot over medium high heat.  Add onion and cook until softened, 3-5 minutes.
Add flour, cook for about 1 minute.
Add chicken broth, then broccoli.  Reduce heat to a simmer, cover, and cook until broccoli is tender, about 20 minutes. (Or if using frozen broccoli, just add frozen without thawing, and cook until hot.)
Stir in cheese, milk, cream, and paprika.  Adjust salt and pepper to taste.  Heat just until smooth, serve hot. Garnish with a little extra cheese if desired.

Filed Under: Soups / Stews

Cheesy Parmesan Rolls

March 30, 2012 by

There is something about serving warm rolls or bread with dinner that makes the meal time special.  I love seeing my hubby smile when he gets home from work and smells hot bread.
While holidays aren’t usually when I make newer recipes, since we all seem to crave the old family favorites on those days, these are so good I may just serve them on Easter.  They have an amazing buttery crust and the surprise of cheese in the center makes it even better.  I thought they were best with sharp cheddar or our absolute favorite, Kerrygold aged Irish Cheddar.  YUM!

CHEESY PARMESAN ROLLS
Dough:
4 1/2 tsp instant yeast
1/2 cup warm water
1 cup warm milk (or water and add 3 T non instant milk powder)
1 egg, lightly beaten
1/4 cup butter, at room temperature
1/3 cup sugar
1 tsp salt
5-6 cups flour

Filling:
4-8 oz cheddar cheese, cut in 15 cubes (depending how cheesy you want- and I would suggest sharp cheddar or my fav, Kerrygold Irish Cheddar)

Topping:
2 T butter, melted
1/4 cup breadcrumbs
1 T Italian seasoning
1/4 cup grated Parmesan cheese
1 egg yolk beaten with 1 T water

Make the dough: Combine all dough ingredients in a large bowl (starting with 5 cups of flour), and mix until dough is soft and elastic.  Add up to 1 additional cup of flour if needed, but don’t add if you don’t have too.  You want the dough to be really soft.
Place in a greased bowl and cover.  Let rise in warm spot for 20-30 minutes.
Spray or butter a 9 x 13 inch pan.  Divide dough into 15 pieces.  Place a piece of cheese on each peace of dough and form dough around cheese, completely enveloping it and sealing the dough around it.
Place rolls pinched side down in pan (3 rows of 5 fits well).
Cover with a tea towel or loose plastic film and let rise for another 15-20 minutes, or almost doubled in size.
Make the topping:  Combine the butter with herbs, bread crumbs, and parmesan.  Brush the rolls with the egg wash and sprinkle with the parmesan mixture liberally.
Bake at 375 degrees for 15-18 minutes or until golden brown.  Serve warm.
These also freeze and reheat very well.

Source: slightly adapted from Mel’s Kitchen Cafe  originally from King Arthur Flour

 

 

 

 

Filed Under: Bread, Yeast, Holiday Recipes

Spinach Artichoke Dip

March 27, 2012 by
I looked at the calendar this weekend and was shocked to realize Easter is in 2 weeks.  TWO WEEKS.  Where is this year going?
All though, I am really excited for spring, I can’t wait to get the garden planted.
I wanted to share this super quick, easy, and delicious dip- it would be a great appetizer if you’re having company over for Easter, or even just for a movie night treat.
I’ve tried a few versions of this dip, but I really think the addition of roasted garlic makes it so much better.  Of course, I think roasted garlic makes everything better… don’t you?
HOT ARTICHOKE AND SPINACH DIP
6 oz cream cheese (light is fine, but no fat free)
10 oz frozen chopped spinach, thawed and drained
1/4 cup sour cream
1/4 cup mayo
1/2 cup grated parmesan
1/4 cup roasted garlic
6 1/2 oz jar artichoke hearts, drained and chopped (about 3/4 cup)
1 tsp onion powder
salt and pepper to taste
(You could also add a pinch of red pepper flakes if you like it spicier).
Mix everything together in a medium bowl, except the parmesan.
Spread in a dish (I use 3 mini quiche dishes, about 4 1/2 inches across, so I can keep the other 2 warm in the oven while the first is eaten.)
Top with parmesan (alternatively, you can just mix it in as well).
Bake at 425 degrees for 18-20 minutes or until golden brown.
Serve hot with crackers, pretzel sticks, or pita chips.
Filed Under: Appetizers / Dips / Snacks

Chocolate Caramelized Banana Malts

March 23, 2012 by

We had some good news this week.  First, our whopping cough test came back negative.  Hooray!  Second, we are finally emerging from the zombie state of this awful cold!  I hate having sick kids.  Not being able to make them feel better is the worst.  So now that we’re all getting our appetites back, it’s fun to start playing in the kitchen again.

These were a huge hit, I love anything with caramelized bananas… and the chocolate doesn’t hurt either of course. ; )

CHOCOLATE CARAMELIZED BANANA MALTS

1 T unsalted butter
1 banana
1/4 cup brown sugar
2 cups chocolate ice cream
3/4 cup milk (fat free or whatever you have on hand)
2 T malt powder
1 tsp vanilla

Melt butter over medium high heat in a small skillet.
Peel banana, cut in half lengthwise, and place cut side down in melted butter.   Turn when crisped, then sprinkle with brown sugar.
Cook until sugar caramelizes.  Put in blender with remaining ingredients, puree.
Serve with whipped cream if desired.  makes 2 drinks.

Filed Under: Drinks, Ice cream

Moroccan Millet Salad

March 19, 2012 by
 
I know what you’re thinking.  It’s been a week and the site looks… the same.  Well… you’re right.  I was busy with a little cooking class early in the week, and then me and my daughters decided life was just too boring… so we got a virus.  A really, really awful virus.
So I kind of took the week off.  (If you consider being sick and caring for sick kids a vacation).  And I have the stacks of mail and laundry to prove it.  So we haven’t exactly been having the greatest home-cooked meals this last week.  But luckily I do have a backup of drafts to share, including this one that I’ve been dying to share.
Since we live near the Bob’s Red Mill Visitor Center we have access to great grain variety, and I don’t think I ever would have thought to try millet except that I saw it in the cookbook and was intrigued.  If you’ve never tried millet before, the closest thing I can think of that is similar is couscous.  Although, I don’t love couscous, but I loved millet!
This is a very exotic tasting dish for us, since I don’t usually cook with all of these spices, or dates either.  It went really well grilled chicken and naan bread.  What DOESN’T go good with Naan bread though….
MOROCCAN MILLET SALAD
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/2 red onion, finely chopped
1/2 cup chopped dates
1/2 cup chopped dried apricots
2 T sunflower seeds
1/4 cup chopped cilantro
grated zest of 1/2 orange
grated zest of 1/2 lemon
1 1/2 cups cooked millet* (See directions at bottom)
 
Combine everything together in a large bowl, toss gently with dressing, a few tablespoons at a time until dressed as you like.
Let sit for about an hour to marry flavors.
 
Ginger Citrus Dressing:
2 T lemon juice
3 T orange juice
1/2 tsp cumin
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp tumeric
1 tsp grated fresh ginger
1/2 tsp honey
1 T olive oil
salt and pepper to taste
 
Combine all in a jar and shake to combine well.
 Adjust salt and pepper as desired.
 
*To make about 1 1/2 cups cooked millet:
Toast 1/2 cup millet in a med pan over med heat, stirring constantly.
After about 5 minutes, or when golden brown and aromatic, add 2 cups boiling water.  Stir in pinch salt and 1-2 tsp unsalted butter or oil.
Cover, reduce heat, and let cook about 35-40 minutes, until the liquid is absorbed and grains tender.
 
Recipe adapted from Bob’s Red Mill Cookbook
Filed Under: Salad / Dressings, Side Dishes Tagged With: , ,

In progress…

March 12, 2012 by

So I finally made the switch over to wordpress… only to realize that I have NO IDEA what I’m doing.  : )

It’s kind of humorous that I blog since I seem to be so naive when it comes to this kind of thing.  I have never even texted or tweeted or twittered or whatever you call that.  And I’m probably in a very small category of thirty-something year olds that can say that.

So… bear with me while I try to figure all this out and make the site more user-friendly.  Fingers crossed!

Filed Under: Ramblings

Whole Wheat Flax Biscuits

March 9, 2012 by
I am lucky enough to live within a little drive from Bob’s Red Mill and their factory store.  I could spend hours in there, finding all kinds of new grains to try.  Recently, when my Mom and I went there we had breakfast and they had the most amazing whole wheat biscuits with flax seed.
I HAD to figure out how to make them!  I own both the Bob’s Red Mill Baking Book and Cookbook, so I scoured them until I found one that looked similar to what we had eaten there.
The recipe didn’t have the flax, so I added that in and tweaked a bit, and I think I have it!
I never thought I would make another biscuit that compared to my classic baking powder biscuits.   But I was wrong.  I really love the hearty flavor of these, and the flax adds so much too.
You could probably make these completely with whole wheat, but they won’t be quite as light.
We even liked these warmed over the next day, and were perfect with a little raspberry jam. Yum!
WHOLE WHEAT FLAX BISCUITS
1 2/3 cups unbleached white flour
1 cup whole wheat flour
1/3 cup flax meal*
3 T sugar
1 T baking powder
1 tsp baking soda
1 tsp salt
12 T unsalted butter, chilled and diced
1 cup buttermilk
In a large bowl, whisk together the flours, flax, sugar, baking powder, baking soda, and salt.
Using your fingers or a pastry blender to cut in the butter until you have pea sized clumps.
Add the buttermilk and stir in just until moistened.
Knead dough briefly until it comes together.
Use a 1/4 cup measure (or a large scooper) to measure out dough.
Drop onto a lightly greased baking sheet, placing biscuits close together.
Alternatively, you could pat or roll out dough and cut into rounds.
Flatten mounds slightly (not too much).
Bake at 425 degrees for 12 to 15 minutes, or until golden brown.
*You can buy flax already ground up as flax meal, but I store whole flax seed in my freezer, and use either whole or grind to make flax meal as needed.
I use my spice grinder to coarsely grind the flax, but a food processor or blender would probably work as well. Just don’t use your wheat grinder, as seeds will gum up those.
Recipe adapted from Bob’s Red Mill Baking Book
Filed Under: Bread, Quick & Muffins

Roasted Vegetable Soup

March 7, 2012 by
 
I’m a sucker for a good soup.  It’s such a versatile thing, and so comforting too.  I’m a big fan of roasting, so this was a big hit in my book.  I loved how quick and simple it was too, especially when I used half of the roasted vegetables for a side dish with dinner one night, then the other half used the next night to make this.  I included a variation to dress it up if desired as well, by adding a drizzle of basil oil and croutons, but just plain is good in my book too.  The carrot flavor really comes through strong, if you don’t want as strong of a carrot flavor just keep that in mind when picking which vegetables you are going to roast.
This would work well for a make ahead meal as well, you could even puree it all up beforehand, and just rewarm when ready to serve.
 
ROASTED VEGETABLE SOUP
4 cups chicken or vegetable stock
1/2 recipe roasted winter vegetables
salt and pepper to taste
 
Heat the broth and vegetables in a pot over medium high heat until heated through.
Use a stick blender (or food processor or blender), to puree until smooth.
Season with salt and pepper to taste, and add more broth if needed to reach desired consistency.
Serve hot.
To dress up this soup:
Make some basil oil by pureeing fresh basil leaves in a blender with enough olive oil to make a thin consistency.  Drizzle over soup, and top with homemade croutons.
Recipe adapted from Barefoot Contessa Family Style by Ina Garten
 
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Filed Under: Meatless Main Dishes, Soups / Stews