Tortellini with Peas and Ham

January 24, 2011 by
 
I’m in a “quick dinners” mode these days.  Amelia has had an over-abundance of doctors appointments, medical tests, etc as of late.  (And not to mention, sleep deprivation plus labor intensive dinners don’t go well together!)  I threw this together one night because I had all the ingredients on hand and we were really happy with it.  It’s quick, easy, and comforting.  Three good things!
 
TORTELLINI WITH HAM AND PEAS
Recipe by My Stained Apron
 
2 T butter
1 cup chopped ham
1 cup heavy cream
1/2 cup milk
1 1/2 cups Parmesan cheese, shredded or grated
1/2 cup frozen peas, thawed
24 oz tortellini
salt and pepper, to taste
 
Melt butter in a saucepan over medium heat.
Add ham, sauté for a couple minutes.
Add cream, milk, and 1 cup of Parmesan cheese.
Let simmer on medium low heat until thickened.  Add salt and pepper to taste.
Cook tortellini according to package directions.
Add to sauce along with peas, toss to coat.
Garnish with additional Parmesan cheese.
Filed Under: Pasta, Pork

Cooking with kids

January 21, 2011 by
This week I taught a free class for the women in my church on quick meals and menu planning.
I’m always surprised after teaching a class at how many people come up to give me a hug and thank me and genuinely seem to have really enjoyed it and learned something.  I always feel like I forgot to say so many things, or should have done things differently.  I suppose that’s the perfectionist in me though.
I ended up talking a fair amount about the importance of family dinner time, and how grateful I am that I grew up in a house where it was a priority.
And while I try to involve both my girls, Lucy is definitely the one with the most interest in cooking.
She runs to help as soon as I go in the kitchen, with her apron in hand.
I found these pictures from a while ago, and I was thinking about what great memories Lucy will have as an adult (both my girls actually), and how she will have the skills to be able to cook for herself and those she loves.  Dinner time is a very special time for me and my family.  It’s our time.  Time to unwind, be together, and talk about our days.  And I love that my girls love helping me get the dinner made and on the table.
It is worth every flour spill and mashed bread loaf.
And yes, she is panting like a puppy.  This was her “puppy” phase. : )
So, what are you cookin with your cupcakes today?  I know that there are no better helpers I want in my kitchen, even if we make a big mess and take twice the time in the process.
Besides, how can I resist that cute puppy? : )
Filed Under: Ramblings

Light Brioche Buns

January 20, 2011 by
 
I saw this recipe on a few blogs, and had to give it a try.  I hate buying hamburger buns.  They always seem so… mediocre.  I was really happy with how they turned out.  (As was the hubby.)  And my 3 year old may or may not have scarfed down 2 of them at dinner.  They may take some time because of the rising, but they were really worth it.  They really were quite easy to make and it definitely took our sloppy jos to a whole new level.  I can’t wait to try them with hamburgers, or maybe even chicken burgers.
 
LIGHT BRIOCHE BUNS
Recipe slightly adapted from Comme Ca, via NY Times
3 T warm milk
2 tsp active dry yeast
2 1/2 T sugar
2 large eggs, divided
3 1/3 cups flour
1 1/2 tsp salt
2 1/2 T unsalted butter, softened
 
Combine 1 cup warm water, the milk, yeast and sugar in a glass measuring cup or bowl.
Let stand for about 5 minutes, until foamy.
Whisk flour and and salt together in a large bowl.
Add butter and rub in between your fingers into the flour.
Beat one of the eggs.  Stir the yeast mixture and beaten egg into the flour.
Stir until a soft dough forms. (Use a dough scraper or wooden spoon.)
The dough will be fairly sticky.  Scrap dough onto an unfloured counter and scoop it up and slap it down onto the counter until smooth and elastic, about 5-10 minutes.
Shape dough into a ball and return to bowl.  Cover with plastic wrap, rise in warm place until doubled in size, 1 to 2 hours.
Divide dough into 8 equal rolls. 
Gently roll into smooth balls and place 2 to 3 inches apart on a baking sheet lined with parchment or a silicone mat.
Cover loosely with a tea towel and rise 1 to 2 hours in a warm spot.
Put a 9 by 13 pan on oven floor or lowest rack of oven.  Fill pan with water.
Preheat oven to 400 degrees.
Beat remaining egg with 1 T of water and brush on top of the buns.
Bake about 15 minutes, or until golden brown.
Cool completely on a rack.
makes 8 buns.
 
 
Filed Under: Bread, Yeast

Best Ever Banana Bread

January 17, 2011 by
 
I’ve never found a banana bread recipe that I really liked.  But my husband is a big fan of banana bread.  So I started experimenting until I came up with this recipe.  I think it’s the best.  My hubby doesn’t seem to mind either. : )
I made sure to incoporate a decent amount of bananas so you can really taste them.  Make sure you use ripe bananas too.  I have a ripe bunch on my counter right now just waiting to be mashed up for this again!   
BEST EVER BANANA BREAD
Recipe by My Stained Apron
 
1/2 cup unsalted butter or margarine, softened
1/3 cup sugar
1/3 cup brown sugar
1 tsp vanilla
1 1/2 cups mashed bananas, leaving some chunks (about 3 medium)
2 eggs
1/2 tsp salt
1 tsp baking soda
2 cups flour
1/2 cup chopped walnuts or chocolate chips, optional
 
Beat butter, sugar, and brown sugar together in a medium bowl until smooth.
Stir in vanilla, bananas, and eggs until incorporated.
Mix flour, salt, and baking soda together in a small bowl, then stir into batter.
Stir in nuts or chocolate chips if using.
Spread in a lightly greased 9 by 5 inch loaf pan.
Bake at 350 degrees for 55 to 60 minutes.   Cool and enjoy.
 
 
Filed Under: Bread, Quick & Muffins Tagged With: ,

Best Ever Sloppy Jo’s

January 15, 2011 by
I’ve been meaning to post this one for awhile.  I make it fairly often, especially when I need a quick dinner to make that I know will be a hit.  I’m teaching a class on 30 minute dinners next week and this will definitely be on the hand outs!  I’ll be sharing the recipe for the soft brioche buns I serve them on soon, but you can also just serve on your favorite rolls or hamburger buns.
BEST EVER SLOPPY JO’S
Recipe by My Stained Apron
1 tsp vegetable oil
1 large onion, chopped (about 1 1/2 cups)
3 stalks celery, chopped (about 1 1/2 cups)
2 lbs ground beef
2 T flour
3 T tomato paste
1/2 cup ketchup
1 cup BBQ Sauce
2 T Worcestershire
1 1/2 tsp garlic powder
pepper and salt to taste
Heat oil in a large skillet over medium high heat.
Add onion and celery, cook until softened, about 3-5 minutes.
Add beef, stirring to break up.  Cook until cooked through and no longer pink.
Add flour and tomato paste. Stir well and cook for about 1 minute.
Add remaining ingredients, let simmer until sauce thickens slightly, about 5-10 minutes.
Serve on buns with shredded cheddar cheese.
 

Print
Best Ever Sloppy Jo’s

Ingredients

  • 1 tsp vegetable oil
  • 1 large onion, chopped (about 1 1/2 cups)
  • 3 stalks celery, chopped (about 1 1/2 cups)
  • 2 lbs ground beef
  • 2 T flour
  • 3 T tomato paste
  • 1/2 cup ketchup
  • 1 cup BBQ Sauce
  • 2 T Worcestershire
  • 1 1/2 tsp garlic powder
  • pepper and salt to taste

Instructions

Heat oil in a large skillet over medium high heat.

Add onion and celery, cook until softened, about 3-5 minutes.

Add beef, stirring to break up. Cook until cooked through and no longer pink.

Add flour and tomato paste. Stir well and cook for about 1 minute.

Add remaining ingredients, let simmer until sauce thickens slightly, about 5-10 minutes.

Serve on buns with shredded cheddar cheese.

https://mystainedapron.com/best-ever-sloppy-jos/

Filed Under: Beef

Review: Tortilla Land Uncooked Flour Tortillas

January 12, 2011 by
I like to make as much of our food as possible from scratch.  Or at least attempt doing so. 
But the truth is, sometimes I need a break.  Autism and sleep disorders go together like PB and jelly… like Mork and Mindy… like Halloween and candy… like.. well, you get the picture.
Amelia wakes up around 1:30 to 3:30 (if I’m lucky) about every other night. 
And that’s WITH a sleeping aid.  So having some quick options on hand for dinner are an absolute must.
I saw these at Costco awhile back and gave them a try.  I like making homemade tortillas and soft wrap bread for taco night, but they do take some time.  (And truth be told, I’m not sure my homemade tortillas ever taste as good as these!)
These tortillas can be frozen, and keep quite well. 
I seperate them into stacks of 8, lay flat in ziplocks and freeze.  When I need some for dinner, just put a bag in the fridge for awhile to thaw, they peel apart easily, and I’ve never had issues with tearing or anything.
I throw them on a griddle, and they take no time at all to cook, turning just once.
At around $7 for a package of 44 they are definetely economical as well.  I forgot to mention, they are located in the refrigerated section. 
When life gets a little crazy and I know I’m just not going to be able to make a time-intensive dinner, taco night is an easy solution for us.  I almost always have on hand the ingredients for it, and it’s the main reason I keep a few containers of precooked hamburger in the freezer.  My family loves it, and having warm, soft, fresh tortillas makes it feel alot more comforting.  I am not a fan of “fast food”, but this is a fast option I can get on board with.
Filed Under: Giveaways / Reviews

Fried Rice

January 10, 2011 by
I made this recipe a looong time ago.  When I was just beginning to experiment more in the kitchen.  Before I was sleep deprived… before I was loosing all my hair… (and sanity) : )  Actually, it was before I even graduated high school!   It’s fairly unusual for me to make the same recipe for that length of time without changing it at all, but I just like it so much for a quick dinner or side dish just the way it is.  For a main dish, I add meat, see variation at end of recipe, but I like it without meat as well.  And if I have any fresh snow peas on hand they are always great to throw in too.
FRIED RICE
Recipe by My Stained Apron
2 T oil
4 cups cooked and cooled rice*
3/4 cup diced carrots
3/4 cup frozen peas (You could also use frozen carrot / pea mix)
3 eggs, beaten
3 green onions, sliced
1-2 tsp soy sauce
1 T spice mix (or desired amount) recipe at bottom
Heat oil in large skillet or wok over medium high heat.
Add rice, carrots, and peas.  Stir occasionally, letting the rice brown.
Add soy sauce and spice mix, stir in until well combined.
Push rice to one side of pan and pour beaten eggs in empty space in pan.
As eggs start to set, stir to scramble. When cooked through, stir into rice.
Add green onions and stir.
SPICE MIX: Mix everything together, can also make a larger batch to keep on hand.
 1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp sugar
1 tsp garlic powder
1 tsp onion powder
*I like to freeze leftover rice for this dish.  You can use the rice straight from the freezer, it usually doesn’t even clump up in the freezer.
To make into a main dish you can add chopped BBQ Pork, diced chicken breast, shrimp, or a combination of a couple.  Just cook meat at the beginning before you add the rice.
Print
Fried Rice

Ingredients

  • 2 T oil
  • 4 cups cooked and cooled rice*
  • 3/4 cup diced carrots
  • 3/4 cup frozen peas (You could also use frozen carrot / pea mix)
  • 3 eggs, beaten
  • 3 green onions, sliced
  • 1-2 tsp soy sauce
  • 1 T spice mix (more to taste)
    • SPICE MIX:
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

Heat oil in large skillet or wok over medium high heat.

Add rice, carrots, and peas. Stir occasionally, letting the rice brown.

Add soy sauce and spice mix, stir in until well combined.

Push rice to one side of pan and pour beaten eggs in empty space in pan.

As eggs start to set, stir to scramble. When cooked through, stir into rice.

Add green onions and stir.

I like to freeze leftover rice for this dish. You can use the rice straight from the freezer, it usually doesn't even clump up in the freezer.
To make into a main dish you can add chopped BBQ Pork, diced chicken breast, shrimp, or a combination of a couple. Just cook meat at the beginning before you add the rice.

https://mystainedapron.com/fried-rice/

Filed Under: Asian, Meatless Main Dishes, Side Dishes

Paella

January 5, 2011 by
 
I was in a store recently and saw a paella pan.  I’ve always wanted to try making it, and decided to take the plunge and give it a try.  I’m so glad I did!  I love how you can make it with so many additions, and it was really fun to serve the whole meal out of one big dish in the middle of the table.
If you do it correctly, you should have a crust on the bottom of pan where the rice gets a little crispy.  (Which is why I suspect the Paella pans are so big, so you don’t have to fight over that part.)
This dish may seem intimidating, but it really is quite easy, and very easy to adapt to your families tastes.  You can make it with seafood as well, and I think next time I will try adding shrimp too.  I added linguica to the recipe, which is a Spanish paprika sausage and we really liked the flavor it added.  You could also use green peas instead of green beans.
I used a 15 inch carbon steel paella pan, but if you don’t have a Paella pan I would use two saucepans and just do half in each pan.
 
PAELLA
Recipe adapted from Alton Brown
 
3 medium tomatoes
9 cups low-sodium chicken broth
3 cups short or medium grain rice (I used Arborio)
20 threads saffron
2 sprigs rosemary, leaves stripped from stems
3 tsp kosher salt, divided
1 tsp smoked paprika
2 T olive oil
3 lbs bone-in, skin-on, chicken thighs and legs
1 cup sliced linguica sausage, optional
1/2 lb fresh green beans, trimmed and cut in half
1 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 cloves garlic, minced
 
Cut tomatoes in half and seed them over a fine mesh strainer (catching the juices in a bowl underneath.)
Grate the tomatoes, and discard the skins.
Combine grated tomatoes with juice and set aside.
Combine the rice, saffron, rosemary, 1 tsp of the salt, and paprika in a small bowl.
Get all your vegetables cut and ready at this point as well.
Warm the chicken broth in a kettle or pot over high heat.
 Turn off heat and cover to keep warm.
Heat olive oil in the paella pan over medium-high heat.
Season the chicken with remaining 2 tsp salt.
When the pan is very hot, add chicken and cook until golden brown on both sides, about 5-6 minutes per side. 
Move chicken to outside of the pan and add the linguica, green beans, peppers, and garlic.
Cook about 3 minutes, until they begin to darken and soften.
Add the tomatoes with their juice and cook about 4-5 minutes, until mostl of the liquid has dissipated.
Add the rice to the center of the pan and stir constantly for 1 minute.
Move chicken on top of rice.
Add 4 cups of the chicken broth and make sure all the rice is completely covered.
Do not stir after this point.
After 8-9 minutes, the liquid should be absorbed and rice should appear dry.
Add 4 more cups chicken broth. Cook 8-9 more minutes.
Add remaining broth if needed until rice is cooked.  The rice should be a little firm still.
Remove pan from the heat and cover with a tea towel.  Let rest for 15 minutes before serving.
Serve in pan.
Filed Under: Chicken / Turkey

Homemade Wheat Thins (and variations)

January 3, 2011 by
Here’s that cracker recipe I promised when I posted the Cheese Ball recipe.  They are by far the best I’ve made and the variations I came up were a huge hit.  Wether you make the Sundried tomato and basil, garlic and herb, cheddar bacon, or just plain, I think it’s safe to say that you’ll be happy.  They really are super easy to make as well and way cheaper to make than buy.  And I don’t know about you, but I always feel better knowing what goes into our food, rather than trying to decipher an ingredient list.
HOMEMADE WHEAT THINS
adapted from everyday food storage, variations by My Stained Apron
3/4 cup whole wheat flour (I use white wheat)
3/4 cup all purpose flour
1/4 tsp salt
1/4 tsp baking soda
2 T brown sugar
1 1/2 T dry buttermilk powder (or use buttermilk in place of water)
2 T seeds (sesame, poppy, flax, or mixture), optional
1/2 cup water (or buttermilk if you aren’t using the buttermilk powder)
3 T oil or melted butter
For sprinkling the tops: Kosher salt, garlic seasoning, extra seeds, etc.
Mix dry ingredients together, then add the wet and mix together to make a soft, sticky dough.
Cover bowl with plastic wrap and let sit for 10 minutes so the wheat can absorb the moisture.
Sprinkle the top with a little flour, then divide dough into half.
Place dough on a silicone baking mat and top with a piece of plastic wrap and roll out very thinly, to the edges. (about 12 by 16 inches)
(If you don’t have a mat, just roll out on a sprayed underside of a baking sheet)
Cut into squares with a pizza wheel and set silicone mat inside a baking sheet.
Sprinkle with desired topping or a combination of a couple.
Bake at 350 degrees for 14-15 minutes.  Break apart and enjoy!
VARIATIONS:
GARLIC:
Add into dough: 2 tsp no-salt garlic and herb seasoning
Sprinkle tops with: additional garlic seasoning and kosher salt
SUN-DRIED TOMATO AND BASIL
Puree together in a blender then add into dough:
1/4 cup sundried tomatoes
2 T dried basil
2 cloves garlic
extra 3 T water
Sprinkle tops with: kosher salt
CHEDDAR BACON
Puree together in a blender then add into dough:
1/3 cup very finely chopped cooked bacon
1 T onion powder
1/4 cup cheese powder
extra 3 T water
 

Print
Homemade Wheat Thins (and variations)

Ingredients

  • 3/4 cup whole wheat flour (I use white wheat)
  • 3/4 cup all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 2 T brown sugar
  • 1 1/2 T dry buttermilk powder (or use buttermilk in place of water)
  • 2 T seeds (sesame, poppy, flax, or mixture), optional
  • 1/2 cup water (or buttermilk if you aren't using the buttermilk powder)
  • 3 T oil or melted butter
  • For sprinkling the tops: Kosher salt, garlic seasoning, extra seeds, etc.
    • VARIATIONS:
    GARLIC:
  • 2 tsp no-salt garlic and herb seasoning
  • additional garlic seasoning and kosher salt for sprinkling tops
    • SUN-DRIED TOMATO AND BASIL
  • 1/4 cup sundried tomatoes
  • 2 T dried basil
  • 2 cloves garlic
  • extra 3 T water
  • kosher salt for sprinkling tops
    • CHEDDAR BACON
  • 1/3 cup very finely chopped cooked bacon
  • 1 T onion powder
  • 1/4 cup cheese powder
  • extra 3 T water

Instructions

Mix dry ingredients together, then add the wet and mix together to make a soft, sticky dough.

Cover bowl with plastic wrap and let sit for 10 minutes so the wheat can absorb the moisture.

Sprinkle the top with a little flour, then divide dough into half.

Place dough on a silicone baking mat and top with a piece of plastic wrap and roll out very thinly, to the edges. (about 12 by 16 inches)

(If you don't have a mat, just roll out on a sprayed underside of a baking sheet)

Cut into squares with a pizza wheel and set silicone mat inside a baking sheet.

Sprinkle with desired topping or a combination of a couple.

Bake at 350 degrees for 14-15 minutes. Break apart and enjoy!

VARIATIONS:
GARLIC:

Add seasoning into dough and sprinkle tops with additional garlic seasoning and kosher salt

SUN-DRIED TOMATO AND BASIL

Puree together the sundried tomatoes, dried basil, garlic, and water in a blender then add into dough. Sprinkle tops with kosher salt

CHEDDAR BACON

Puree together bacon, onion powder, cheese powder, and water in a blender then add into dough.

https://mystainedapron.com/homemade-wheat-thins-and-variations/

Filed Under: Appetizers / Dips / Snacks, Holiday Recipes

How To… make homemade Onion Powder

December 30, 2010 by
Here’s a handy trick! I’m sure I’m not the only one annoyed at the hard-as-a-rock onion powder you throw away all the time.
Well, I have a solution!
Make your own, as little or as much as you want!
I just use my little grinder (I think it might be for coffee, but I just use it for herbs and such)
Just throw in some dried minced onion and away you go!  You can buy it at Costco in a larger container, or most grocery stores as well.
(I’ve even gone as far as dehydrating my own onions and then making them into powder… but that’s a story for another day ; )



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