DIY Bagel Dogs

May 28, 2015 by

DIY Bagel Dogs
I have a secret to tell you… soft pretzels and bagels.. basically the same thing, just in a different shape.  Honest.  I have another secret.  Bagel dogs are the secret to a happy life.  Well, happy kids and that’s basically the same thing. 😉  I keep my freezer stocked with these at all times and they are a total life saver for crazy days when you need something quick for the kids (okay, some adults too).  When we have company over for dinner, no matter how nice of a meal it is, I will have some of these out for the kids too.  Often times kids won’t want to eat something new, especially when they are having fun playing at a friends house.  They are super easy and way better than what you’d get at the store.  Best part is you control the hot dog component so if you want them to be organic, chicken, turkey, heck even vegan, you can do that.  This dough is the same as the soft pretzel dough so you can even make some of each.  I usually make a double batch, and make half into bagel dogs, and the other half into soft pretzels.
Now let’s make some!
DIY Bagel Dogs

DIY BAGEL DOGS

For the dough:
1 1/2 cups warm water
1 T sugar
2 tsp kosher salt
1 pkg active dry yeast
4 1/2 cups flour
2 oz butter, melted

10 cups water
2/3 cup baking soda
egg wash (1 egg yolk mixed with 1 T water)
pretzel salt, optional
24 hot dogs

Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
Mix until dough pulls away from the side of the bowl.
Place in an oiled bowl and cover for 1 hour.
Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too).  While the water is heating form the bagel dogs.
Divide the dough into half, then each half into 12 equal pieces.  For each piece of dough stretch into a rectangle and shape around the hot dog, leaving the ends exposed, and pinching well to fuse the dough together, making sure the dough is snug around the hot dog.
Place on a greased baking sheet and repeat with remaining hot dogs and dough.  (I used 2 baking sheets)
Working with a few at a time (I use a big pot so I can fit about 6, just make sure they have room and are single layer) place in the boiling soda water bath for 30 seconds.
Remove with a slotted spoon and place back on the baking sheet, leaving some room around each one.
Brush with egg wash and sprinkle with pretzel salt if using.  Bake for 12 to 14 minutes, until golden brown.

To freeze, cool first then place in freezer bags or containers.  I’ve never flash frozen these and have never had them stick together.  Reheat in oven or microwave.

Filed Under: Beef, Chicken / Turkey, Freezer, Pork

Freezing Corn

August 21, 2014 by

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When corn on the cob went on sale for 10 ears for $1 at our favorite produce store, I couldn’t resist grabbing some (okay…40 ears) for the freezer.
This is my easy, mess-free way of doing it.

Corn on the cob
Large pot of boiling water
Large container of ice water (Unless you have an industrial ice maker, buy a bag of ice)
Large bowl and small bowl for cutting corn in.
Electric knife
Freezer storage containers or zip top freezer bags.

First, remove husk and silk from ears.  Have water boiling in a large pot (biggest you’ve got!).
Drop corn in water and let cook for 4 minutes.  Immediately pull corn out and submerge in ice water.
Depending on how much corn you have you’ll need to work in batches.
When corn is cool, remove from ice water.
Now for the part that is usually messy, the cutting.
Place a small bowl upside down in the large bowl.  Holding the corn at an angle, resting one end on top of the small bowl’s bottom, cut the kernels off 2/3rds of the depth of the kernels with the electric knife.
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(For cream style corn, cut as much of the kernels off as you can, then scrape the milk off the cob as well.)
I use my super big shallow stainless steel bowl (If you need one, save your money and go to a restaurant supply store where they are super cheap!) and my 4 cup glass pyrex measuring cup for the small bowl in the middle.  I don’t have a single stray kernel on the counter when I’m done, plus the electric knife makes it super quick and easy!
Put corn in freezer containers or bags and label, and freeze.  Done!

Filed Under: Freezer

Blackberry Basil Lemonade

April 21, 2014 by

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This is the best lemonade you’ll ever have.  Promise.  And if you don’t agree.. well, I don’t think I know you anymore.  At the bottom of the recipe I have directions for freezing this ahead of time and I can’t tell you how many times I’ve used it that way.  It makes a great quick summer treat and is great to have on hand for BBQ’s.. or mondays…
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BLACKBERRY BASIL LEMONADE

For the basil simple syrup:
1 1/2 cups water
1 1/2 cups sugar
1/2 cup (packed) fresh basil

To serve:
6 cups water
1 1/2 cups lemon juice (fresh is best)
2 cups blackberries (fresh or frozen)

Make the basil simple syrup.  Put the sugar, water, and basil in a pot and bring to a boil.  Let cool then strain.
Puree the blackberries and strain.  You should have 1/2 cup.  Mix with the lemon juice, water, and basil simple syrup.  Chill, serve over ice.

For a fizzy drink, replace the 6 cups water with seltzer water.
To make ahead: Place a batch of basil simple syrup in a freezer container with the 1/2 cup blackberry puree.  When ready to serve add water and lemon juice.  I don’t even thaw it, it will quickly thaw enough to mix together and makes for a very cold refreshing drink.

Filed Under: Drinks, Freezer

Smoked Pulled Pork

September 26, 2013 by

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I know it’s fall now, but we’re still trying to get in as much grilling and smoking as we can before it gets too cold. 🙂
I had some pork butt left over from making sausages and we decided to try smoking it.  It was so easy, and delicious!
The leftovers got put to good use, in some baked beans, and I can think of lots of other things this would be great in as well.
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SMOKED PULLED PORK
5 lbs boneless pork butt
Pineapple juice (or apple would work too)
BBQ Sauce, for serving

RUB:
1/2 cup brown sugar
1/4 cup paprika
1 T Coleman’s mustard
2 T kosher salt
1 T black pepper
2 T garlic powder
2 T onion powder
1 T chili powder

Inject pineapple juice into pork.  Every time you inject, only pull the needle out halfway, then push it in another direction and inject again.  So at each injection site you should actually inject 2 or 3 times.
Combine the rub ingredients in a bowl, and liberally rub on all sides of the pork.
Hot smoke for at least 3 to 4 hours.   Place in a pan and cover with a lid or foil and bake at 300 degrees for 3 more hours, or until pork falls apart easily.  The point is to cook it long enough to break down the connective tissue so it will just fall apart.

We served it tossed with some barbecue sauce on buns, topped with coleslaw.

VARIATION: I used the leftovers to make baked beans, I made my recipe, found here, except I replaced the bacon and ham with pork.

 

Filed Under: Freezer, Pork

Chocolate Chip Cookie Dough Waffles

June 12, 2013 by

 

 

 

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We love brupper.  You know what brupper is don’t you? Breakast and supper combined, of course! 🙂
When I was a kid, and my mom worked on saturdays for a while, my dad would make us pancakes for breakfast… only different.  He liked to try adding different mix-ins, like granola, fruit.. and other not so successful things. 🙂
These remind me of him, and are so much fun to make as a family.
My girls love “brupper” probably more than any other dinner.    And these are by far our favorite waffles.  I think it’s the cornstarch and rice krispies that help them stay so light and crispy.  They hold well in an oven while you cook them all too, just put a wire rack over a cookie sheet in a warm oven.

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These freeze amazingly well, sometimes I’ll even make a triple batch to stock up the freezer with some quick breakfasts.

LIGHT AND CRISPY BELGIUM WAFFLES

Makes about 8 (7 inch round) waffles

1 1/4 cups flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 eggs, separated
1 1/2 cups milk
1 tsp vanilla
1/2 cup vegetable oil

In a large bowl, stir together the flour, rice krispies, cornstarch, sugar, baking powder and soda, and salt.

In a medium bowl, whisk together the egg yolks, milk, vanilla, and oil.

In another medium bowl whisk the egg whites to soft peaks.  Set aside.
Pour the milk mixture into the dry mixture and whisk to combine.
Add the beaten egg whites and whisk in just until combined.

For a 7 inch round waffle iron, use about 2/3 cup batter.  Cook according to your iron’s instructions.

To freeze, I place in a single layer on a cookie sheet until frozen, then put in a freezer bag.  You could also layer waxed paper between waffles and put in a bag or freezer container if you don’t have room to flash freeze.

To reheat, microwave briefly or heat in a 400 degree oven for about 5 minutes.

For Cookie Dough Waffles:
1/4 cup butter, room temp
2 T sugar
1/4 cup light brown sugar, packed
1/2 tsp vanilla
1 T milk or cream
1/4 tsp salt
1/2 cup flour
1/4 cup mini chocolate chips

Beat butter and sugars together in a large bowl until well combined and fluffy.
Add vanilla and milk, stir well.  Add salt and flour, mixing well.
Stir in chocolate chips.
Pour waffle batter into iron, then immediately drop 4-6 spoons (I do about teaspoon size balls) into top of batter.  Close iron, cook as usual.
Serve with chocolate whipped cream and extra mini chocolate chips, or butter and syrup is fine too.

Waffle recipe source: The Cook’s Country Cookbook
Cookie dough recipe source: The Cookie Dough Lover’s Cookbook by Lindsay Landis

Filed Under: Breakfast, Freezer

Easy Roasted Garlic

June 20, 2012 by

Roasted garlic is one of my favorite ingredients.  It’s a main staple around here, and luckily my hubby loves it too… or we might need counseling. ; )
I love to keep a good amount on hand in my freezer since I go through it quite a bit, but I have to admit sometimes I get tired of the sticky mess of squeezing the garlic out of skins like I have always done in my old recipe.

Once I was making appetizers for a church function for a couple hundred people, and I had the brilliant idea of making homemade baguettes with roasted garlic butter for one of the appetizers.  Only I thought I would buy the peeled garlic cloves and roast them that way.  I tossed them with a bit of olive oil and wrapped them in foil.  Into the oven they went to roast.. and then the smoke began.  The whole house was filled with garlicky smoke (not in a good way I might add!) and we were all coughing and tearing up.. I think we ended up eating out for dinner that night to get away from the smell!
When I saw this recipe I was doubtful it would work but I figured it was worth one more shot.  I’m so glad I tried it! Not only did the garlic come out perfectly, it was simple and easy and in the end I was left with some garlic infused olive oil that I have no problems finding a use for!  Check back tomorrow for an amazing use for both!

EASY ROASTED GARLIC
1/2 cup olive oil
1 pound peeled garlic cloves (about 3 cups) I buy a big bag at Costco
1/4 tsp salt
pinch pepper

Heat the oven 350 degrees.
Using an oven proof pan, heat the olive oil on the stovetop over medium high heat.  Add the garlic cloves, then season with salt and pepper.
When the cloves are lightly golden brown, put the pan in the oven.

Roast for about 20 minutes (more or less) or until they are browned.
Don’t over brown them, then they won’t mash.  You want them soft but still getting that roasting flavor from some browning.
Let cool, the remove the garlic with a slotted spoon and place in a bowl.
Mash and store in the fridge for up to 1 week, or freeze for later use.
Reserve oil for use in sautéing, vinaigrettes, etc.

Recipe slightly adapted from Michael Chiarello

 

Filed Under: Freezer

EMERGENCY!

January 30, 2012 by

Emergency meals.  The need may strike at ANY time, when you least expect it.  When you haven’t been to the grocery store in 2 weeks and are planning to go tomorrow… but now you can’t.  Or maybe you aren’t physically going to be able to make meals that week.
Or maybe you’re too busy cleaning up vomit from kids.  There are so many reasons why I keep “emergency meals” on hand.  For nothing else, if a friend has an emergency I have something on hand I can run over quickly.  Well, after spending Saturday night in the Emergency Room I am very grateful for my planning ahead.  Even though it turned out to be nothing serious, an outpatient surgery this week, I know I’m not going to be up for making the meals on my menu this week.
I’m sure many (if not all) of you have had emergencies of you own kind from time to time, so I wanted to share my favorite freezer items for such needs (pantry is a whole other post!)

Freezer Meatballs for pairing with pasta, toss with red sauce for meatball subs, sweet and sour meatballs, you get the idea : )  These babies get alot of use around here!

Minute Sausage Patties Another great freezer item, even my hubby can handle cooking a few sausage patties for breakfast sandwiches or to pair with pancakes.  And the kids LOVE having breakfast for dinner!

Bolognese My hubby swoons over this, and who can blame him? It’s delicious with pasta, with vegetables, or eaten with a spoon (I may or may not have caught him doing this 🙂

Gnocchi amazing with Bolognese, or just warmed up plain.

pre-cooked beans while canned beans are a good staple, I really prefer cooking from dried beans.  So I always make some extra to have on hand for a quick chili or baked beans.  I love my pressure cooker to do this, but you can of course do the same on the stove top in a pot.

Filed Under: Freezer

Pressure cooking beans

January 4, 2012 by
One of my favorite kitchen tools is my electric pressure cooker.
If you’ve ever used stove-top pressure cooker before, forget everything about that.  It’s so easy and simple to use.
Throw your ingredients in, lock the lid, and press a few buttons.  I bought mine a few years ago at Costco for about $70 and I think it has paid for itself.  I started with a Cuisinart brand pressure cooker but have since switched to using an Instant Pot.  I really like that the bowl is stainless versus the non stick coated in the Cuisinart.
My dislike for sludgy canned beans were a big reason for buying one.  They are so expensive compared to dried (and also never quite as good), but some days you just don’t have time (or didn’t plan ahead enough) to cook dried beans.  Now I can cook UN-soaked dried beans quickly and they turn out great.  I also like the pressure cooker for cooking meats quickly, especially things like pork to shred for tacos, or pulled pork sandwiches, whole chickens, etc.
What I love to do is cook a large batch (especially of Garbanzo beans, which I use frequently), and freeze them after they are cooked.  That way I have cooked beans on hand for a quick batch of hummus whenever the needs arises.  If you don’t have a pressure cooker, you could cook a big batch of dried beans on your stove top and do the same thing.
 A little work and planning ahead of time sure helps when you have a crazy day!
You can either freeze them drained in ziplock bags or in freezer containers covered with the cooking liquid.  If you are using them to make hummus or refried beans this can be handy since you can puree using the liquid as well for a more smooth and creamy texture.
Filed Under: Freezer

PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE

October 20, 2011 by
 
When I saw this recipe I knew I had to make it.  I love making gnocchi, and pumpkin gnocchi was too intriguing to pass on.   I’ve included some step by step pictures so hopefully no one feels intimidated if they haven’t made it before.  Gnocchi really is incredibly quick and easy to make, easy enough so that kids can even help as well. 
The pumpkin flavor in these aren’t overwhelming, but just right to me.  We loved the combination with the mushrooms in the sauce and fresh chives.  Although, next time I think I’ll leave off the chives and instead add some thyme to the mushrooms when they’re cooking. 
 Happy Fall! : )
 
PUMPKIN GNOCCHI WITH MUSHROOM CREAM SAUCE
 
FOR THE GNOCCHI:
15 oz pumpkin puree
2 1/2 cups flour (plus more if needed)
1 T salt
1 tsp freshly ground nutmeg
1 cup freshly grated Parmesan
 
FOR THE SAUCE:
2 T unsalted butter
2 shallots, finely chopped
8 oz mushrooms, sliced
1 cup chicken stock
1 cup heavy cream
1/2 cup grated Parmesan
salt and pepper to taste
2 T fresh chives, chopped
 
Make the gnocchi: In a large shallow bowl mix the flour, salt, and nutmeg.
Make a well in the center and add the pumpkin and Parmesan to well. 
 Using a fork to stir, start incorporating the flour to the pumpkin and cheese.
 Mix until dough gathers, then knead until smooth, about 3-5 minutes.  Add extra flour if needed.
Dough should be very soft and moist, but not too sticky, or too dry.
 Divide dough into 6 pieces. On a lightly foured counter, roll each piece into a rope about 3/4 inch thick. 
 Cut into half inch pieces and set out on lightly floured tray and cover with a tea towel.
(TO FREEZE: At this point you can lay single layer on a baking sheet or tray in the freezer and after frozen, about an hour or two, put all together in a zip lock in the freezer. Boil straight from freezer.)
 
Bring a medium to large pot of salted water to a boil and add a couple hand fulls of gnocchi at a time. Boil for about 4 minutes.  Drain.
 
Make the sauce: (I like to make this while I’m waiting for the water to boil for the gnocchi, so it has time to thicken).  Melt the butter in a large skillet over medium high heat.
Add the mushrooms and shallots, saute for a few minutes.
Add chicken stock, cream, and Parmesan.  Let cook until thickened.  Toss with gnocchi and top with chives. 

Recipe Source: Gnocchi adapted from Martha Stewart, sauce by My Stained Apron
 
Filed Under: Freezer, Pasta, Pumpkin, Sauces / Condiments Tagged With: , , ,

Homemade Pumpkin Puree

October 14, 2011 by
I’ve been going a little nuts experimenting with pumpkin recipes around here lately.
It started innocently enough, with our all time favorite pumpkin bars, and then it got a little crazy from there. : )  So I hereby declare next week….
PUMPKIN PALOOZA!
I know, i know, you can’t stand the excitement can you? : )  I thought so.
I’ll be sharing all sorts of pumpkin recipes with you all week long next week, so make sure to check back!  But for today, I wanted to share the base with you.  Now, you could just go out and buy cans of pumpkin puree, but I much prefer homemade if I have the option.  I stocked up my freezer with it and I know it will save me quite a bit of money going that route.  I bought my pumpkins for 19 cents a pound, and about 2 lbs. will make one container.  I don’t recall the last time I saw a can of pumpkin for 38 cents, do you?
 
My mom canned a lot when I was a kid, pumpkin included.  I’ll never forget one year the pumpkins from our garden covered our entire porch.  I was about 10 and my mom announced in a cheery voice after breakfast “It’s time to can the pumpkin today!”  “Who’s going to help?”
It was like someone had just announced there was a gas leak.  All of a sudden my 4 older siblings were flying out the door, citing something or other they HAD to go do.
I was left staring at my mom.  (Okay, I may have been too busy reading my book at the breakfast table to respond quickly). 
 
And so it was me. And my mom.  And the pumpkins.  Soooo many pumpkins.
Do you know how sticky pumpkin is?   It wasn’t pretty people, trust me.
But I survived, and here I am making pumpkin puree myself. Voluntarily even. : )
More recent canning guidelines have shown that pumpkin puree cannot be safely canned at home, so I suggest freezing it in 15 oz. amounts (about 1 3/4 cups) so you can easily swap them out for the canned option without having to measure out.
Make sure you start with sugar pumpkins, not carving pumpkins.  They are less stringy and sweeter.
 
PUMPKIN PUREE
Sugar pumpkins
1 T vegetable oil per pumpkin
 
Quarter pumpkins and scoop out the seeds and pulp. (See below how to treat the seeds).
Rub the insides with a little oil.  Place on baking sheets and bake at 350 degrees until soft, about 1 hour. (This will depend on your size, but you want them thoroughly cooked to get a nice smooth puree.  Let cool slightly. 
 Remove outer peel and puree in a food processor or blender, working in batches. (You could also use a food mill, but I don’t have one of those so I don’t).
You can add water if it’s too dry, but I have never needed to do that.  I would suggest you might need to work in smaller batches if you aren’t getting a smooth puree.
I package mine in 1 3/4 cup amounts in pint freezer containers.  These are equal to a 15 ounce can.
About 2 lbs. of pumpkin raw will make one of these finished containers.
 PUMPKIN SEEDS
Remove the majority of pulp (If you have kids, put them to work)  : )
Throw seeds in a large bowl with water.  Swish gently then let sit for 15 minutes.
The remaining pulp should sink and the seeds float.
Gently scoop the seeds off the top without disturbing the pulp and give a final rinse in a colander.
Lay out on tea towels and pat dry before using.
I roast mine: Toss with a drizzle of olive oil, spread in a single layer on a large baking sheet and sprinkle with kosher or sea salt. Bake at 375 degrees for about 25 to 30 minutes, or until golden and crispy.
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Filed Under: Freezer, Pumpkin