Soft Wrap Bread

January 27, 2010 by

This recipe is from King Arthur Flour.  These are like a really soft thick tortilla or pita bread. Very pliable and SO many applications. I always double the recipe and use the leftovers for another use the next day or two, or freeze for later.  I use them for pizzas (just top with ingredients and bake or grill) Chicken wraps, tacos, sandwiches, you name it!  This makes about 8 (8″ across) but I’ve also made them smaller too. Just depends how big you want them. And I also use my tortilla press instead of rolling them out sometimes with good results.

SOFT WRAP BREAD

3 cups All-Purpose Flour
1 1/4 cups boiling water
1/4 cup potato flour OR 1/2 cup potato buds or flakes (I use potato flakes)
1 1/4 teaspoons salt
2 tablespoons vegetable oil
1 teaspoon instant yeast

Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and the remaining 1 cup of flour with the salt, oil and yeast.

Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.  The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled.

Let the dough rise, covered, for 1 hour.

Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes.

Roll each piece into a 7″- to 8″-circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out.

Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

Filed Under: Bread, Yeast

How to… Butterfly a Chicken Breast

January 26, 2010 by

Okay, this is how I prepare both chicken and pork chops (from boneless pork sirloin chops) for Parmesan Chicken or breaded pork chops, shnitzel or anything like that. I also do this for my chicken kiev.  Alot of recipes will just tell you to “pound out chicken (or pork)”.  But I find results are much better if you butterfly it open first, you can get a nice thin cutlet alot easier.  If you are using frozen chicken, you can partially thaw them, then cut.  While partially frozen may be a little easier to cut, but I do it either way without any problems. Now, lets get started!

First, lay boneless skinless chicken breast flat on a cutting board.  Now, at the fattest section, insert knife, in the middle.  Use your other hand to hold chicken flat on board.

Keep cutting through, making sure you hold the chicken breast down flat on the board.

Keep going…. careful to leave one long side uncut.

Stop just short of cutting through that edge.

Now, open it up…

And there you go, one butterflied chicken breast.

Now, I usually cut it in half, it’s a better portion size.

Now, to pound it out thinner, I lay the cutlet out flat and cover with a double layer of plastic wrap.  Now, pound out with a mallet, but don’t go crazy or you’ll have shredded chicken! (Use the flat side)

If you don’t have a mallet, improvise with a heavy skillet or such.

See, I knew you could do it! : )

Filed Under: DIY / How to..., Uncategorized

Fall Salad

January 22, 2010 by

I call this “fall salad” but we have it any time of the year. It’s one of my favorite salads. I have to admit, salads are one of my most favorite things in the world. All kinds of them. We always had a gigantic garden every year when I was growing up, and we canned alot, but we also had tons of fresh veggies all summer. I think we had tomatoes every night with dinner. Sliced thick, raw, sprinkled with salt & pepper….it never gets old. Although now I do like to sprinkle them with chiffonade of fresh basil. And if I’m feeling fancy schmany a little olive oil and balsamic vinegar. yum.. But I have to fill my raw vegetable cravings with salads and such when the tomatoes are out of season and taste like air from the store. We make this dish alot for a side dish when company comes over, everyone always seems to love it.  I did not give amounts, just trust your own judgment on what you like. And be sure to use the Onion Salad Dressing on it. It’s perfect together.

FALL SALAD

Romaine lettuce (tear, don’t chop-it won’t brown as much)
Red onion, very thinly sliced
Apple or Pear, sliced
Dried Cranberries, chopped or left whole (Store in the freezer for longer life)
Toasted Walnuts, chopped

Toss lettuce with onion, pear, and dressing. Sprinkle walnuts and cranberries on top.

Filed Under: Holiday Recipes, Salad / Dressings

Onion Salad Dressing

January 22, 2010 by

I didn’t tell my husband what was in this until after he tried it… he’s not a fan of raw onions.  But even he loves this dressing! It’s so good, and it keeps for weeks in the fridge. You can also half the recipe if you don’t go through it as much.  We love it on my fall salad. (post to follow)

ONION SALAD DRESSING

1 medium white onion, diced
1 cup sugar or honey (I even do half and half sometimes)
2 tsp kosher salt
2 tsp dijon mustard
1 tsp celery seed
2 cups canola oil
3/4 cup apple cider vinegar

Mix well in blender. Store in jar or covered container in fridge. Shake or stir before using.

Filed Under: Salad / Dressings

EZ Whole Wheat Bread

January 20, 2010 by

I have used my mom’s old whole wheat bread recipe for forever. But it used the old hard red wheat and the only way my husband would eat it is if I used half white flour.  But then I discovered vital wheat gluten, an amazing product.  That was better, and then I came across this recipe, which uses three dough enhancers.  It comes from everyday food storage.net

I made just a couple of changes, She layered everything and mixed away, I bloom the yeast in the water first. I put the sugar in with it to give the yeast something to feed on too sometimes, but try whatever you prefer.
The vital wheat gluten, which gives the yeast extra protein to feed on, makeing more bubbles.
Then white vinegar, which acts as an acid to help strengthen the bubbles.
And last, potato flakes, which coats the yeast bubbles so the sand-paper like wheat flour won’t be able to pop them as easy.

EZ WHOLE WHEAT BREAD

1 1/4 cups warm water
1 T active dry yeast
1/4 cup honey or 1/3 cup sugar (white or brown)
2 3/4 cups whole wheat flour
1/4 cup wheat gluten (also called vital wheat gluten or gluten flour)
1 tsp salt
2 T nonfat non-instant dry milk
1 T butter (or margarine or oil)
1 T white vinegar
1/4 cup potato flakes (NOT potato pearls)

Pour water in mixer bowl and sprinkle yeast on top. Let bloom for a few minutes.

Add the remaining ingredients and mix with a dough hook attatchment for 12 to 15 minutes.
Dough should be tacky but not overly sticky.

Cover and let rise until double (1 to 1 1/2 hours). I just spray the mixing bowl with PAM and use that to raise it in.

Punch down, shape into loaf or rolls.
When making a loaf, roll out on lightly floured surface into a 18 by 9 inch rectangle.

 

Roll up tightly, starting on a short side

Pinch seam closed and fold ends under.

Put loaf in sprayed loaf pan (9″ by 5″)

Let rise for 30 minutes until double in size.

Bake at 375 degrees for 20-30 minutes.
Should sound hollow when lightly tapped.
Makes 1 loaf.

TIP: Make “bread mixes” for later. Combine dry ingredients in ziplocks. Store in fridge. (Whole wheat stores better in the fridge.  When you are ready to make bread, just bloom the yeast, add bag contents and vinegar and make as usual.

Filed Under: Bread, Yeast, Whole Grain

Oven Beef Stew

January 19, 2010 by

The picture doesn’t do this dish justice. But then again, this is stew. It’s not about a fancy picture or a fancy bowl.  This is about making the guy in your life happy.  This is one my husbands favorite things in the whole world.  I usually serve it with baking powder biscuits or cheddar drop biscuts and I see nothing but happy faces at the table.

OVEN BEEF STEW

1 1/2 lbs stew meat
3 tsp oil, divided
salt and pepper
2 small or 1 large onion, minced
1 T tomato paste
3 garlic cloves, minced
3 T flour
4 cups chicken stock, divided
1 tsp thyme
2 bay leaves
2 celery stalks, chopped
3 carrots, halved lengthwise and sliced
4 gold or red potatoes, peeled & chopped

Season meat with salt and pepper and brown in 2 tsp of the oil in a dutch oven. (Work in 2 batches if you needed.) Remove meat and set aside. Add onions and remaining 1 tsp oil to pot.
Cook until softened, about 5 minutes. Add tomato paste and garlic and cook for about 30 seconds.
Add flour and cook, stirring, for about 1 minute. Add 1 cup chicken stock.

Bring to a boil, scraping up bottom of pot. Add remaining chicken stock and thyme, bay, and reserved stew meat. Cover and bake at 300 degrees for about 1 hour.

Add celery, carrots, and potatoes, recover and bake for 30-45 more minutes or until veggies are tender.

Filed Under: Beef, Soups / Stews Tagged With:

Cheddar Drop Biscuits

January 19, 2010 by

These are so easy and quick to make, and kids can defenitely help making them too.  It doesn’t take long for them to dissapear either!  In the photo I used dried dill, but they are wonderful with the chives or pepper too.  And remember, just like with the baking powder biscuits, you want you butter very cold so you get a nice texture.

CHEDDAR DROP BISCUITS
2 cups flour
1 T baking powder
1 tsp salt
1/2 cup unsalted butter or margarine (COLD!)
1 cup milk
1 cup shredded cheddar cheese
1/4 cup chopped fresh chives, or 1 T dried dill weed, or 1 tsp black pepper

Mix flour, baking powder, and salt together in a bowl.
Cut butter in with a pastry blender until lumps are pea-sized.
Add cheese and chives and stir in.  Then add milk and stir to combine.

Drop by spoonfulls onto a greased cookie sheet. Bake at 450 degrees for 8-12 minutes or until golden brown.  Makes 18.

Filed Under: Bread, Quick & Muffins Tagged With: ,

Slow Cooker Ribs

January 14, 2010 by

This is one of those dinners for when you have an insanely crazy day and want to be able to throw something in the slow-cooker and it will actually taste good.  They get so tender you can cut them with your fork.  I usually use my homemade Peach BBQ Sauce (will post recipe later) but it’s great with a tomato-based as well, and that’s actually what I used in the photo here to test it out. I also finished them in a saute pan and the results were good, but I do prefer the texture that I get with a grill pan better.

SLOW COOKER RIBS
3-5 lbs pork ribs, boneless
2 T paprika
1 T garlic powder
1 T sugar
2 tsp onion powder
BBQ Sauce of choice

Combine paprika, garlic powder, sugar, and onion powder. Rub all over ribs. Place in slow cooker and cook on low for 6-8 hours.  When ready to serve, heat in a grill pan (or saute pan if you don’t have one) and baste often with BBQ Sauce. Serve hot.

Filed Under: Pork, Slow Cooker Tagged With: , , ,

Sweet and Sour Chicken

January 13, 2010 by

This is a great meal when you’re busy or when you’re having company over, because it bakes for an hour while you can be doing other things. But I mostly make it because my husband and I both love it!  Great with stir-fried veggies and rice.  I’ve tried a few variations on it, like adding pineapple chunks and bell peppers, but it’s so good just as is.

Sweet and Sour Chicken

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.

Recipe source: Mel’s Kitchen Cafe

Filed Under: Asian, Chicken / Turkey

Butterscotch Cashew Bars

January 13, 2010 by

I don’t usually care for butterscotch flavor. My dad LOVED warm butterscotch pudding and my mom made it for him quite regularly. So I was feeling a bit nostalgic when I smelled the topping cook.  And I while the recipe looked good enough to try, I wasn’t sure I would like them since I really disliked the butterscotch pudding my mom made from a mix.  And then I tasted them….

I LOVE this book, “The Sweeter Side of Amy’s Bread”.  You MUST buy THIS BOOK.  I absolutely LOVE everything in it. I’m pre-ordering the Their next one as well, which is coming out next month. I’ll show you why….look…

No, come closer…

Can you taste it? … Shortbread crust….caramely butterscotch topping soaked in….crisp cashews

Hey! Go make your own!  Don’t worry, there will be enough to share… unless you go hide in a closet  with the pan….

BUTTERSCOTCH CASHEW BARS

Crust:
2 2/3 cups flour
2 tsp kosher salt
1 1/4 cups cold unsalted butter
1 1/8 cups packed light brown sugar

Topping:
1 2/3 cups butterschotch chips (10 oz)
1/2 cup + 2 T light corn syrup
3 1/2 T unsalted butter
2 T water
1/4 tsp kosher salt
2 cups Cashew pieces, roasted and salted

Spray a 12 by 17 inch cookie sheet with PAM or line with foil and then spray with PAM.

Make crust. In a food processor with a metal blade, combine flour and salt.  Cut butter into cubes, and put half in with flour and pulse for a few seconds.  Add half the brown sugar and pulse again, then add the remaining butter and brown sugar and process 20 or 30 seconds until a coarse meal is formed and the dough is just beginning to gather into a ball.  The dough will be a little crumbly but will almost form a ball.
If you don’t have a food processor-just use a pastry blender

Spread the crust evenly into prepared pan, patting gently and evenly. Don’t pack it down too much or the crust will become tough.  Bake at 350 degrees for about 5 minutes, then prick lightly with a fork all over. Return to oven and bake 10 more minutes.  Crust will be slightly browned and soft to the touch.  Allow to cool for several minutes. Leave the oven on.

Make the topping. In a medium saucepan, combine butterscotch chips, corn syrup, butter, water, and salt. Cook over medium heat, stirring constantly until chips have melted completely and it has just begun to simmer, about 5 minutes.

Stir in cashew pieces and spread evenly over baked crust.  Try to spread to corners if possible, but it will spread a little in baking.
Bake again for 11 to 15 minutes, or until surface is brown and very bubbly.

Allow to cool completely on a wire rack before cutting them into 25 pieces (5 across and 5 down).



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Filed Under: Brownies / Bars, Tea time