Thursday, April 28, 2011

Scallion Parsley and Cheddar Bread, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives. Saturday, June 5, 2010.

The New Old Fashioned Life...


I think that is, what is happening. So many things are wonderful about an old fashion life, like time together (without TV or ?), eating together (instead of over the sink), cooking the food you eat (no membership in those take it home places), and a whole host of other old fashion ways, thoughts and simple stuff that suits your own family. Which is why we reminisce about years ago, in so many ways we want some of that today. Like homemade bread.

So lets talk bread, shall we?

For years I avoided purchasing a bread machine. Why? Well the list is quite long actually, but here goes and I request you not judge me too harshly.

1. I know how to knead, and some days I like to knead. It is great for tension relief.
2. I have a kitchen aid mixer with dough hook, for those times I don't need tension relief!
3. I considered myself an old fashion cook, and therefore WHY would I have one?
4. I am stubborn and I had already declared my status of being an old fashion cook, and couldn't change now.
5. Years ago a co-worker brought AMB bread to share, I did not think it was different from store bought bread.
6. Yet I can be wrong, and I was. I have a bread machine now.

Why the change? As I was baking bread I noticed that with the kids married and gone from the dinner table my recipes were out of date. I had stale bread coming out my ears or riding on my hips. Neither place is the right place for bread, by the way. I have been know to purchase specialty baking items from the King Arthur Flour company and I came across the page in the catalog that displayed their stock of bread machines. Being the old fashioned cook that I am, decided to simply turn the page and get on to the serious purchases that I needed, when I spotted it. The line...Why you should purchase a bread machine.

Oh yeah, I thought, really? But I read why, and they were........well they were right. I did not purchase from KAF, instead I purchased the machine I still own today (9+years) on sale at a local store. I was impressed with the machines KAF offered, but what did I know about baking in a bread machine anyway, and honestly felt I should go frugal to begin the journey. This is the line that sold me on a bread machine.

"The perfect kitchen machine to mix, knead and bake a single perfect loaf of bread". Or words to that effect, remember it was 9 plus years ago.

There it was in print, before my eyes, ready for me to take the information in and use it accordingly.
A single perfect loaf of bread, just what I was looking for. A way to make bread and not have it come out my ears or ride my hips! And thus began my partnership with the AMB.

I do not bake in the bread machine. I prefer the additional rise of the dough, after the dough cycle has ended. This allows a shaping of the dough that is what you need for the meal you are serving the bread with. I found personally the pan shape in the AMB was not what I was after, most of the time. I also think the additional rise adds flavor to the finished product. Plus you can start with refrigerated eggs and milk and the dough cycle will warm everything perfectly. However baking in the machine is perfectly acceptable.

Scallion, Parsley and Cheddar Bread
adapted from, The bread Machine Cookbook II
1 c water or whey
2 T butter
1 c sliced scallions, I chop through the sliced scallions to make smaller pieces
1 bunch Italian flat leaf parsley, prepared
2 eggs
1 1/2 t garlic salt
2 T sugar or 1 T for water if you prefer
1/4 t black pepper
1 1/2 c whole wheat flour
 2 c flour
 2 1/2 t (scant T) yeast
1 c grated sharp cheddar for second step

To prepare the parsley, wash, drain, pluck and squeeze.











Roll leaves in the towel, twist in opposite directions, loop and secure with a rubber band. You want to control all the liquid in bread machine produced dough. Any extra water left behind could affect your dough and the outcome of the finished loaf.

 
Load ingredients into machine in order listed. Press dough cycle. When cycle is complete, remove dough from machine, press into a rectangle of approximate 9X13 size, sprinkle with the cheddar.

 I prefer working from a shallow rimmed pan, it keep the working area small. Flour does not go everywhere, and keeps the clean up, to just a few items.

Roll dough up starting at the corner, you will get a rustic free form loaf. Transfer dough to large flat baking sheet, cover with a clean towel. let rise until double in size. The final rise goes quickly, if your house is a bit cool, just find a warm spot. This final rise time should be between 30-45 minutes, depending upon conditions. 











When dough is doubled, slash in a diamond pattern (does not show real well in this photo) and add a little trail of cheese. This is step is completely optional, and simply for presentation.


Bake in a preheated oven at 400 degrees 10 minutes, reduce to 350 degrees and continue baking 25 to 35 minutes. Let cool, and serve your family with pride.

As always thanks so much for taking the time to stop for a visit.
I appreciate your time and your comments!

This post is shared with:
Full Plate Thursdays @ Miz Helen's Country Cottage

Key words: bread, bread machine, cheddar cheese, bread stories

Thursday, April 21, 2011

Berteen's Rhubarb Cake, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives. Wednesday July 9, 2008.

"Cake could help with world peace.", she said reading from the headline!


Not really; but seriously, who can stay made and plan their next attack with a mouthful of cake, cooked just for them?


See, just like I thought.

A warm from the oven cake, with just a hint of tartness that is bathed in a slow river of melting vanilla ice cream or a buttery glaze. 


Gosh think of the billions we could save on our military budget.

And when you lack inspiration; you can always make cake. Why you ask, because dessert is never a wrong choice.


Sometime dessert is the only choice. 


Like when you want to have dinner and a movie for an evening out. But there is not room for dessert after eating your dinner. Why not just have dessert and a movie. You want the dessert, however you feel compelled to eat dinner first, and run out of room. Why put yourself through that, simply have dessert and a movie. It's what you REALLY want to do, so go ahead....indulge. You can eat your veggies tomorrow.


It is no surprise that I have a fondness for rhubarb. Maybe it was my grandmother's influence. She could make anything taste wonderful. She had that kind of honest cheer in her. A skill really of taking what you have, doing your best with it, and enjoying the results with your loved ones.

I think of her often, especially when my inspiration runs dry. I do not remember hers doing that. Oh I am sure she had her moments, but they never showed. She was a wonderful Grandmother. Never afraid, or too timid to try. I am still growing up to be like her.

This cake is in her honor. It is the type of dessert she would make and bring to the table with love. 


Berteen's Rhubarb cake
350 degrees

1/2 c butter
1 1/2 c brown sugar, please do not use dark brown sugar, the flavor will be too strong
1 egg
1 t vanilla

1 t baking soda
2 c flour
1 c buttermilk

2 c diced rhubarb

1/4 c sugar
1 t cinnamon

In large mixer bowl cream together butter and brown sugar. Beat in egg and vanilla. In medium size bowl, stir together the flour and soda. Beat 1/2 the flour mixture into the creamed butter, then 1/2 the buttermilk. Beat well after each addition. Repeat. Stir in diced rhubarb. Spread batter into a prepared 9X13 inch pan. Combine the remaining sugar and cinnamon, sprinkle over batter. Bake 35-40 minutes or until tests done. Cool on rack. Serve warm with ice cream, or cool with a homemade custard sauce.

Serves 16-20

As always thanks for taking a moment to stop and say hello!
I appreciate your time and your comments.

A special thanks to Joy@kitchen flavours! Joy you are one generous lady, and I thank you very much! Once again Joy has offered up awards and compliments to many bloggers, myself included. Go and visit Joy, she offers up some great food with her generosity!

This post is shared with:
Full Plate Thursday @ Miz Helen's Country Cottage
Lady Bloggers Tea Party @ Lady Bloggers Society

key words:  awards, cake, recipe rewind, rhubarb cake

Monday, April 18, 2011

Chilled Mint Cups


Do you still have a little bit of Christmas at your house? If you do, you are in luck, because I am going to show you how to make a delicious dessert with this candy .

You have the option of making a 9X13 pan to serve as squares or use 15 muffin cups for individual desserts.

The best part about the muffin cups, is that you can freeze them. Imagine how nice it will be to have a delicious dessert waiting in the freezer. Cold, delicious, minty, waiting. See, I told you this was a real good idea!


Chilled Mint Cups or Squares
adapted from:  My friend, Sue K
makes 15 servings

1 pint of whipping cream
4 oz of peppermint candy canes
2 c mini marshmallows
1 "sleeve" graham crackers

Turn the graham crackers into crumbs. I have found this is easy if you use a 2 step process.

Grate the crackers into the processor bowl. Remove grating disk, insert blade and pulse a couple of times to break up any larger pieces.

Use half of the crumbs to sprinkle in the bottom of a 9X13 pan for squares or into 15 muffin cups. Set aside.

Break up the candy cane into smaller pieces. Then pulverize into "sugar" in the food processor.

Whip the cream to soft peaks, fold in crushed candy, then fold in the marshmallows.




Divide mixture into the muffin cups, sprinkle with remaining graham cracker crumbs.

Chill for 8 hours or overnight, enjoy now and freeze any leftovers for future desserts. Oh and give the spoon to someone who is also sweet, to lick clean.....

Recipe rating:  Oh Yes! (will make again)

As always thanks for taking a moment to stop and say hello.
I appreciate your time and your comments.

This post is shared with:
gallery of favorites @ premeditated leftovers
Tuesday Night Supper Club @ fudge ripple
Friday Potluck @ EKat's Kitchen
using leftovers @ carol's chatter



Saturday, April 16, 2011

Orange Dream Cake, Sometimes.......I do use a mix

It is not often, and I do not mean to imply that using a mix is wrong or that the way I cook might be superior in any way, cause trust me it is not! However something important happened a while back. Manufacturers stopped putting hydrogenated fats in cake mixes.

Because of that wise move on their part, I have started using a cake mix, from time to time. Granted the manufacturers won't get rich on the amount of cake mixes that I purchase, but still, it is fun to try a different dessert that also happens to start with a mix. Like this one, a twist on this cake from Linda @ My kind of cooking and a delicious memory of a orange juice syrup cake from many years ago.


Orange Dream Cake
adapted from: My kind of cooking
350 degree oven

cake:
1 yellow cake mix
2 cans (11oz) mandarin oranges - drain syrup from one can only!
3 eggs
1/3 c oil
  
syrup:
1 c orange juice
2 T honey
1/4 c sugar


glaze:
1 T butter
1 T orange juice concentrate
1 t vanilla
1 - 1 1/4 c powder sugar


Combine cake mix, eggs, oranges and oil. Beat until smooth. Pour into a prepared 9X13 pan, bake 35-40 minutes or until tests done in your oven. Remove from oven, set aside to cool.





Combine orange juice, sugar and honey, bring to a boil. Simmer 1 minute, remove from heat to cool.

Poke holes in cake with a large fork, spoon syrup evenly over cake. Let cool completely.




Combine remaining ingredients for frosting. Beat until smooth, glaze cooled cake.


Serve with vanilla ice cream if you want your dessert to taste like an old fashion  creamcicle!


Recipe rating:  It's Ok. (tasty but not special)

As always, thanks for stopping by.
I appreciate your time and your comments!

This post shared with:
Sweets for a Saturday @ Sweet as Sugar Cookies
Sundays at One Food Club @ cocina diary

key words: orange cake, creamcicle, mandarin oranges

Thursday, April 14, 2011

Delicious Tuna Casserole, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives.

How does one describe a tuna noodle casserole without losing the listener? There is a certain automatic sense of dread when someone says tuna casserole, even with me, and I know about this one.

And this one is delicious.

I originally found the recipe in Sunset magazine, years and years ago. Like most recipes, you make it your own.

Delicious Tuna Casserole
350 degrees

1 recipe Puffy Cheese Noodles (remember you can make these ahead and store in the freezer)  
OR 2 c elbow macaroni cooked.
1 c frozen peas
1 can cream of mushroom soup
1/2 can milk
1 T olive oil
1 clove garlic minced
2 t dill weed, crumbled
2 T sherry wine
1 or 2 cans of albacore, drained and broken apart not flaked
1/4 c panko or dry bread crumbs
1/4 c Parmesan cheese

Bring a large pot of water to a boil. Add the noodles and boil uncovered 9 - 10 minutes. Add peas and cook additional minute. Drain well, and set aside.

Saute the garlic in the olive oil until soften but not brown. Add remaining ingredients. Simmer 3 - 4 minutes. Combine the noodles and sauce in a small casserole dish.

Stir together the panko and cheese. Sprinkle evenly over the top. Bake 15 minutes.

Serves 3 -4


As always thanks for stopping by!
I appreciate your time and your comments.


this post is shared with:


full plate Thursday @ Miz Helen's country cottage


key words:  tuna, homemade noodles, easy dinner

Monday, April 11, 2011

Old fashioned Chicken and Noodles

 It is Blue Monday here in more ways than one! 
Nothing but rain and hail, this calls for some comfort food.



I call them Sunday noodles, you know the ones that you stir up, roll out and let dry while you are poaching the chicken. This dish is very thrifty. Early in the day load your crock pot with bone broth, chicken parts (I used boneless skinless thighs because they were in the freezer), 2 large carrots, 2 stalks of celery and a small amount of onion. Add some white wine, garlic salt and your favorite poultry seasonings.



Walk away and enjoy your day. You can certainly add some noodles from your pantry and still have a nice meal, or you can stir up these homemade noodles and call the family to supper.


Sunday noodles, good any day of the week
adapted from:  Donnie @ New Blessing Everyday

1 c flour, I used 1/2 all purpose and 1/2 spelt*
dash of salt
2 eggs
1 t water - more or less
additional flour for kneading and rolling 

Add flour(s), eggs and salt to the processor bowl, process until beginning to come together. Stop and scrap down sides, add water, process until mixture forms a ball.


















Scrape out onto a heavily floured surface (I prefer using a jelly roll pan, to contain the mess). Coat all surfaces of the dough ball in flour, knead 8 - 10 times.




Roll out until approximately 1/8 inch thick. Let dry 1 hour, cut into noodles, let dry until ready to cook them in the broth, or if your stewed chicken has produced less broth than desired, par-boil before adding to the broth to finish cooking.





These dried for most of the day, noodles are easy like that. They cook up tender, no matter how dry they start out. 

 Drain well before adding to your broth, to finish the cooking process. 

Let chicken mixture cool, remove excess fat. Transfer to a large pan, using two forks, break up chicken into chunks, and add some peas if desired. Bring mixture to a boil, add noodles (par-boiled if need be) and simmer until noodles are done/tender. Garnish with some fresh parsley if desire, and call the family to supper.




s
Supper time, come and enjoy.
 
* part whole grain makes for a very chewy noodle, if you prefer a softer noodle use only all purpose flour.

Recipe rating:  Oh Yes! (will make again)

As always, thanks for taking a moment to stop and say hello.
I appreciate your time and your comments!

This post will be shared with:
Blue Monday @ smiling sally
Hearth n Soul @ a moderate life
Tuesday Night Supper Club @ fudge ripple

Thursday, April 7, 2011

Spanish Rice, Recipe rewind, because some things are too good to miss!

This was originally posted 12.17.2009. You can also find it in the archives, but it is better here!

I had been wanting to play with the vinegars that I put together earlier this year. The onion and pepper vinegar is bookmarked for some heavy use. Tonight I made this Spanish Rice for dinner, it is delicious. Vinegar is such a flavor enhancer. Yes it can be sour, but if used correctly is is wonderful.

There are several recipes in the booklet that I plan on making. Tonight we started with the Spanish Rice.


Spanish Rice
adapted from:
Gourmet Vinegars, How to make and cook with them.
Marsha Peters Johnson

It is not real pretty, but it is soooo tasty!

1 pound lean ground beef
1 medium onion
1 green pepper roasted*, seeded and diced
1 red pepper roasted*, seeded and diced 
1 14 oz can of diced tomatoes
2 tsp chili powder
1/2 tsp cumin
1 1/2  tsp garlic salt
3 T vinegar** - I used the peppers and onion style
2 tsp Worcestershire sauce
1/2 c rice
1 c water

Brown the beef and onion in a dutch oven, drain excess fat. Stir in all remaining ingredients, bring to a boil, cover and simmer 20 minutes.

Serves 4 - 6
* roasting the peppers is essential to the flavor of this dish, worth the extra time.
** You could substitute red wine vinegar with good results.

As always thanks so much for stopping by.
I appreciate your time and your comments.

This post is shared with:
Full Plate Thursday @ Miz Helen's Country Cottage
Feed Me, Tweet Me, Follow Me Home Fridays @ a moderate life

key words:  budget dinner, beef, ground beef, rice