Thursday, January 28, 2016

NO YEAST Soda Bread

I am a lazy baker.

BUT

I love serving homemade food.

This recipe I mixed IN MY BREADMAKER,
on QUICKDOUGH,
but baked in a conventional oven.

My first attempt with this recipe, the dough was very dry, but the second batch I used the following recipe
and the dough was perfect.


  • 4 level cups flour
  • 1 1/2 tbsp sugar/honey
  • 1/2 tbsp. baking soda
  • 1/2 tbsp baking powder

Combine

Pour into breadmaker if you are using NOW.

in a measuring cup:


  • 1 3/4 cups water
  • 2 tbsp. oil
  • 1 tbsp. vinegar (I used cider)

Combine in your bowl
or pour into an already started QUICKDOUGH setting (6 minutes)


  • Heat oven to 400.
  • Pour dough out onto a VERY LIGHTLY floured surface.
  • Cut dough in 1/2.
  • Knead each ball gently for 2 minutes (no need to overdo it).
  • Shape into round ball about 1 1/2 inches high.
  • With a sharp knife make an X in the top of the dough.
  • Bake 40 minutes.

When you take it out,
while it is still hot,
glaze with melted butter.
**This will not only flavour it but soften the crust.





The large loaf is the first batch.

It rose fine but was not nearly as big

and quite a bit dry
(tea biscuit consistency)








"BON APPETIT!"

Tuesday, January 19, 2016

spaghetti pizza

In our house, NO ONE has mastered cooking the right amount of spaghetti for a meal.

There are always lots of leftovers.

Spaghetti is a regular meal around here as well, so, I always have the ingredients on hand.

Leftovers or fresh this is an easy family friendly recipe.


INGREDIENTS:

1 pot of cooked spaghetti (mine was part leftovers part fresh to make enough)

** my leftovers also had sauce on it! so I left a bit of the pasta water in the pot with my freshly cooked pasta and mixed the cold and hot pastas together and left to cool before going any further.
1 egg
1/4 cup parmesan cheese
1/4 cup of milk
** beat together well and pour into the pot of cooled pasta (cooled or egg will start to cook)

1 can of sauce (pasta sauce or pizza sauce)

(as I said mine had some sauce but it happened that I had a can of pizza sauce to add to this dish)
** mix pasta sauce into pasta
** pour into greased 9x11 baking dish
** top with pizza sauce if desired

1/4 cup of parmesan
shredded cheese (as much as desired)













TOPPINGS

We added a lot of pepperoni, diced ham sliced leftover meatballs and onions. We also sprinkled it with Italian seasoning.
It's your pizza.... add your toppings.


** Cover with tin foil.
** Bake at 300 degrees to avoid burning the bottom
** Cook until cheese has completely melted. About 40 minutes.



"Bon Appetit!"





Monday, January 18, 2016

Spicy Roasted Squash


Ingredients

One butternut squash-peeled, seeded and cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
Kosher salt
freshly ground pepper


How to make this recipe

Preheat the oven to 425°.

In a large bowl,
toss the squash with the olive oil,
then add spice mixture.

Season with salt and pepper.

Spread the squash on a baking sheet in a single layer

Roast in the oven for about 40 minutes, until tender and lightly browned
tossing once halfway through.

Transfer to a bowl and serve. 


John and Judy both agreed make sure there is a WHOLE squash used for this amount of spice or it would be too spicy. Both liked it!

"Bon Appetit!"

Potato stuffing side dish



TOTAL TIME: Prep: 20 min. Bake: 45 min.

                          
                      Potato Stuffing Recipe    

Ingredients

  • 1 large onion, finely chopped
  • 2 to 3 celery ribs, finely chopped
  • 6 tablespoons butter, cubed
  • 3 tablespoons milk                                              
  • 2 slices white bread, torn
  • 3 cups mashed potatoes
  • 2 tablespoons minced chives (I only had dried
  • 2 large tablespoons parmesan cheese                                              
                                                                              

Directions

  1. In a large saucepan, saute onion and celery in butter until tender.
  2. Remove from the heat and toss into bread
  3. Mix well 
  4. Mash potatoes using milk
  5. Stir in the bread, potatoes and chives.
  6. Spoon into a greased 1-qt. casserole.
  7. Top by sprinkling with parmesan cheese                                               
  8. Bake, uncovered, at 350° for 45 minutes or until top is lightly browned.                  


    Yield:
    6 servings.
We all agreed that this was yummy, but would be excellent if crumbled bacon had been added. I also thought instead of parmesan on top, that a sharp cheddar mixed in before baking would be really good too.



"Bon Appetit!"

Thursday, January 7, 2016

Crockpot Peanut Butter Chicken




INGREDIENTS

4 large chicken breasts
½ cup crunchy peanut butter (I used smooth)
¼ cup soy sauce
¼ cup honey (I used sweet heat honey)
¼ cup vinegar
3 large garlic cloves (minced)
1 tbsp crushed red pepper (optional - I used sriracha hot sauce)
1 tbsp lime juice
Chopped peanuts
1-2 green onions, chopped

INSTRUCTIONS

Place chicken breasts into your slow cooker.
In a small bowl, whisk together remaining ingredients. Sauce will be slightly lumpy, but make sure it's well incorporated.
Pour on top chicken.
Top with chopped peanuts, chopped green onions and an additional squirt of lime juice if desired.
Cook on low for about 6 hours or until chicken is no longer pink and easy to shred.
Serve over rice with roasted vegetables and be sure to top your chicken with the sauce. Chicken can also be served with greens as a salad


*Don't let the chicken cook too long or it will be dry. Dark meat will be more forgiving.


Adapted from www.wholesomedelicious.com