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I want to try this for our next game night:

 

Yields: 4 servings | Calories: 99

1 (large) zucchini, cut into 1/8" - 1/4" slices
1/3 cup whole grain breadcrumbs, optional Panko
1/4 cup finely grated parmesan cheese, reduced fat
1/4 teaspoon black pepper
Kosher or sea salt to taste
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 tablespoons low-fat milk

Directions thinly slice the zucchini with a mandolin slicer. Mix all dry ingredients together, except zucchini. Dip slices in the milk then dump them into a gallon size bag filled with the dry seasoning, shake to coat, dump onto a cookie sheet, bake at 425F until crispy brown

 
 
Blog Entry CommentsComments: 1 (Last: Slaz · 3/5/14 2:56 AM)

 

Broncos cupcakes!!!
horse cupcakes final

These are actually not that hard to make. Bake up some cupcakes - and add food coloring if you want to color them). Other things you will need:

 

  • Circus peanuts candy in your preferred color - I'm picking the standard orange ones for the Broncos!
  • Frosting in your preferred colors - for me: blue, orange, and a little tube of brown or black for the eyes and nostrils.
  • vanilla wafer cookies (or any other color that suits your project).
  • Some sort of frosting applicator - I use a bag of frosting and a fine cake decorating tip.

Make your cupcakes early - they need to be cool to work well for this project. I am cooking mine the night before. 

 

First, glue two wafers together on top of each other using a little frosting. Cut them as shown below to make the neck of the horse. Don't throw away your spare wafer bits, you will need some of them later!

 

horse cupcake necks

 

 Next we are going to stick the Circus Peanut heads onto the necks. Stick the thin end of the neck onto one end of the bottom of a circus peanut. Use frosting as glue (I wish I'd colored my frosting for this). Let the frosting set well on the heads and necks for a while and move on to your cupcakes.

 

horse cupcake necks and heads

Cut a hole in each of your cupcakes like so:

horse cupcakes bases

To make it more easy to frost the cupcakes, I cut the hole and then frosted the cupcakes right over the hole. This will help to glue in the wafer-horse-necks.

 

Insert the thick (non-head) end of the wafer through the frosting into the hole, with the head facing down a little to form a nice sloping neck.

 

Now it's time to decorate the head.

 

horse cupcakes final

Use a very sharp knife to cut tiny triangles for ears. Stick them on the top of the head above where it joins the neck.

 

Take your "mane" frosting (blue in this case - Go Broncos!). I put it in a bag with a decorating tip for this. Pipe it on between the ears for the fringe of the mane, and then all the way down the back of the neck for the mane.

 

Two dots of black or brown for eyes, and two more for nostrils, and you're all done!

 

Enjoy!

 
 
 
Photos (4)
horse cupcake necks and heads
 
 
Blog Entry CommentsComments: 3 (Last: Lori · 1/31/14 8:00 AM)
Apparently using lentils instead of chickpeas gives a more creamy dip with less fat and more protein and fiber. Found here.

INGREDIENTS

  • 1 cup dry brown lentils
  • 2 cups boiling water
  • 1/2 cup plain, low-fat Greek yogurt
  • 2 lemons, zested and juiced
  • 1/2 cup grated Parmesan
  • 2 tablespoons prepared tahini
  • 2 garlic cloves, minced
  • 1/4 cup warm water
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon mild or hot chili powder
  • 2 carrots, peeled, cut into matchsticks
  • 4 stalks celery, cut into matchsticks
  • 1 red bell pepper, seeded, cut into matchsticks

PREPARATION

  1. Rinse the lentils under cold running water.  In a small saucepan, bring 2 cups of water to a boil.  Add the lentils and reduce the heat to low. Simmer 10 to 15 minutes, until the lentils are soft and the liquid has been absorbed.

    Transfer the lentils to a food processor.  Add the yogurt, lemon zest and juice, Parmesan, tahini, and garlic cloves.  Process until a thick, chunky mixture forms.  Add the water and process 10 to 15 seconds, until he mixture lightens in color and is smooth.  Drizzle with the olive oil and sprinkle with chili powder. 

    Serve immediately with the crudités or store in an airtight container, refrigerated, for up to 5 days.
 
 
Blog Entry CommentsComments: 5 (Last: Lauri · 1/14/14 3:13 PM)

Eggplant Pizza Recipe from Metabolic Cookbook: http://tiny.cc/FatBurningRecipes

(Found via Jennifer D - thanks!)

You’ll Need:
1 eggplant, sliced
1/2 cup pizza sauce
1/2 cup mozzarella cheese
1/2 tsp each salt and pepper
2 tsp olive oil for brushing
toppings as needed

Slice the eggplant and sprinkle with some salt on each side. Set aside for thirty minutes, then rinse and pat dry. This will take some of the bitterness out of the eggplant, especially if you’re using a larger/older fruit.
Preheat your oven to 425 degrees. Brush each side of the eggplant slices with olive oil, then sprinkle both sides 1/2 tsp each salt and pepper. Place the eggplants on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, about six minutes.
Spoon the tomato sauce on the eggplant slices, then add the cheese and toppings. I’m sure you know how to make pizza! Our favorite toppings are black olives, mushrooms, and nitrate-free pepperoni.
Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted. Go ahead and broil it for a minute if you’d like some extra crispy toppings.
That’s it! The eggplants are a little more tangy than your everyday pizza crust, but I’ve come to really enjoy their distinct taste as an impromptu pizza crust.

 
 
Blog Entry CommentsComments: 1 (Last: Slaz · 1/7/14 8:23 AM)

Nutter Butter cookies, frosting, pretzel twists, M and M's and you're set!

 
 
Blog Entry CommentsComments: 3 (Last: Slaz · 12/24/13 8:37 AM)

Now if only I lived near Lori for her birthday...

 
 
Blog Entry CommentsComments: 3 (Last: Slaz · 12/24/13 8:29 AM)

 turkey

 

Amy's Cheese-Ball

Ingredients:
16 oz cream cheese
4 oz onion dip (like for potato chips)
2 cups shredded colby and monterey jack cheese combined
(you may substitute cheese of your choice)
1/2 TB Worcestershire sauce
1/2 A-1 steak sauce
Juice of 1/2 lemon
2 TB Mrs. Dash original salt substitute.
1 celery stalk finely chopped
1 green onion finely chopped
1/4 cup carrots finely chopped or shredded
Ritz cracker crumbs or seasoned bread crumbs.

*Used to make the turkey cheese-ball:
small piece of red bell pepper or tomato (for turkey wattle)
Pepperidge Farms Cracker Trio

Directions:
Set aside cracker crumbs. (They will be used to coat the outside of the finished cheese ball.)
Mix together Worcestershire sauce, A-1 and lemon juice. Combine ingredients and cream together by hand. Form into desired shape. Coat with cracker crumbs, or more shredded cheese.

Other Ideas:
For turkey-shape body. Use cracker crumbs to coat body and use Pepperidge Farm Cracker Trio for tail feathers and wings. Use chopped nuts for the eyes, a sliver of cheese for the beak and red bell pepper or tomato for the wattle.

 

 
 
 
Photos (1)
 
 
Blog Entry CommentsComments: 2 (Last: Slaz · 12/4/13 3:35 PM)
OREO TURKEYS! Adorable Thanksgiving idea *To Save this recipe, simply Share to your timeline* Ingredients/Supplies Double Stuff Oreo Cookies Candy Corn Whoppers Peanut butter Cups Chocolate frosting Yellow Frosting Optional: Red frosting Optional: black sprinkles for eyes Steps to make your Turkey: 1. Grab a cookie and put a tiny bit of frosting inside, this will help hold the candy corn a bit better! 2. Insert your candy corn. It seems that 5 candy corns, smaller tips inserted into the cream center works best. 3. Put a dab of frosting on the opposite end of the cookie from where you just inserted the candy corn, and then secure the cookie to the “base” cookie. Placing the cookies against the wall while they dry may help them keep their shape better! 4. While your cookies are drying open a peanut butter cup [have a parent do this part kids!) – and cut a sliver off of one end. 5. Once your cups are ready, flip your cookies over, but still keep them next to the wall in case the frosting is not completely dry yet. Place a dab of frosting on peanut butter cup and place it on the cookie as shown below. 6. For the heads you will put a dab of frosting on a whopper and attach it to the top of the peanut butter cup. 7. Use a dab of frosting and flue on a white tip of a candy corn for a beak, put 2 yellow dots for eyes and if you would like a smaller black dot for the center of the eye. (You can use frosting, a sprinkle, a mini chocolate chip for the black part of the eye). Once the beak stays put and everything seems to be sturdy, you can stand these cute little guys up and draw on some little feet if you would like. You can even add a little thingie under the neck! To be extra creative and use them as place card holders, create your place card, adhere it to a toothpick and you can insert that into the center of the cookie! Courtesy of: http://www.ourbestbites.com/2010/11/oreo-turkeys-and-cookie-pilgrim-hats/

OREO TURKEYS! Adorable Thanksgiving idea
*To Save this recipe, simply Share to your timeline*

Ingredients/Supplies
Double Stuff Oreo Cookies
Candy Corn
Whoppers
Peanut butter Cups
Chocolate frosting
Yellow Frosting
Optional: Red frosting
Optional: black sprinkles for eyes

Steps to make your Turkey:

1. Grab a cookie and put a tiny bit of frosting inside, this will help hold the candy corn a bit better!
2. Insert your candy corn. It seems that 5 candy corns, smaller tips inserted into the cream center works best.
3. Put a dab of frosting on the opposite end of the cookie from where you just inserted the candy corn, and then secure the cookie to the “base” cookie. Placing the cookies against the wall while they dry may help them keep their shape better!
4. While your cookies are drying open a peanut butter cup (have a parent do this part kids!) – and cut a sliver off of one end.
5. Once your cups are ready, flip your cookies over, but still keep them next to the wall in case the frosting is not completely dry yet. Place a dab of frosting on peanut butter cup and place it on the cookie as shown below.
6. For the heads you will put a dab of frosting on a whopper and attach it to the top of the peanut butter cup.
7. Use a dab of frosting and glue on a white tip of a candy corn for a beak, put 2 yellow dots for eyes and if you would like a smaller black dot for the center of the eye. (You can use frosting, a sprinkle, a mini chocolate chip for the black part of the eye).

Once the beak stays put and everything seems to be sturdy, you can stand these cute little guys up and draw on some little feet if you would like. You can even add a little thingie under the neck!

To be extra creative and use them as place card holders, create your place card, adhere it to a toothpick and you can insert that into the center of the cookie!

Courtesy of: http://www.ourbestbites.com/2010/11/oreo-turkeys-and-cookie-pilgrim-hats/

 
 
Blog Entry CommentsComments: 3 (Last: Slaz · 12/4/13 3:37 PM)

I'm posting this one early as it would be a great little plate for a Holiday party!!

 

santa strawberries

 

Ingredients:
1 dozen strawberries
1 cup whipped cream
a handful of chocolate sprinkles

Directions:

Using a pairing knife, slice the leafy end off each strawberry so they stand up evenly. Then slice the tip off to make a little hat.

Using a spoon or a large icing tip, place a large dollop (about 1-2 tsp) of whipped cream on top of the strawberry base. Plop the little hat on top. Add another small dollop of whipped cream to the tip of the hat to make a mock pom-pom.

Place two chocolate sprinkles in the Santas "face" for the eyes. Using a toothpick, place two very small splotches of whipped cream down the front of the strawberry for buttons.

You're done! It's that easy. If you don't eat them right away, store them in the fridge to keep them cold. Santa doesn't do well with heat.

 

 

(Big thanks to my friend Jennifer D for showing this to me!)

 
 
 
Photos (1)
 
 
Blog Entry CommentsComments: 2 (Last: James · 11/22/13 3:05 AM)

Several variant recipes of Hungarian Stuffed Cabbage:



Ingredients:
1 large cabbage
2 jars of sauerkraut
1 lb. lean ground beef
1 lb. lean ground pork
1/2 cup cooked long grain rice
1 raw egg
1 large onion, finely chopped
2 garlic cloves, crushed
2 cans chopped tomatoes
1/4 cup bread crumbs
2 cups of water
1 Tbsp. peppercorns
6 bay leaves
1 Tbsp. Hungarian paprika
salt and black pepper

Zaprashka:
4 Tbsp. butter
4 Tbsp. flour

Instructions:


1. Remove core from the cabbage, place in a large saucepan, cover with water, then bring to the boil and cook until the outer leaves begin to loosen (approximately 5 mins.)

TIP: Carefully trim the center stem on the cabbage leaves so that they will be easier to roll.

P.S. Some chefs like to first put their cabbage head in the freezer; however, my Hungarian grandma Julia Nagy never put her cabbage head in the freezer -- so I don't either. You are welcome to try it if you like.

2. Lift out the cabbage, remove the softened leaves and return the head of cabbage to the pan of boiling water to soften more leaves. Repeat until all leaves are removed.

3. Once all the leaves have been softened, remove the center stalks from each leaf and set aside.

4. Meanwhile, place the beef, pork, rice, bread crumbs, salt, paprika, pepper and egg in a large mixing bowl and mix well. Grandma liked extra black pepper! Set aside.

5. Place the onion and garlic in a saucepan and sauté until the onion is soft.

6. Add the onion mixture to the beef mixture and mix well.

7. Spoon half the sauerkraut into the bottom of a large cast iron pot and set aside.

8. Using the largest cabbage leaves, place about a handful of the meat and rice mixture on each cabbage leaf and roll up, tucking in sides. Lightly press the mixture into the leaves. Place the cabbage rolls with the seam side down on top of the sauerkraut in the cast iron pot. Sprinkle the peppercorns and add the bayleaves on top.

9. Add the unused cabbage leaves, chopped, on top of the stuffed cabbage rolls.

10. Mix the tomatoes, water and remaining sauerkraut together and add to top of stuffed cabbage rolls.

11. Cook on medium until mixture begins to bubble, turn down heat to a simmer and allow to cook for 3 hours. I like to let it simmer on the stove a little longer.

12. Near serving time, prepare the zapraska** in a skillet, pouring liquid from the stuffed cabbage into the zapraska and then add back to the pot. The stuffed cabbage rolls should simmer for another 15 minutes with the added zapraska.

13. Grandma always served her stuffed cabbage rolls with home made mashed potatoes, adding the liquid from the stuffed cabbage rolls to the potatoes! YUMM!


**
How to make the Zaprashka: Blend 4 Tbsp. butter* [or oil] and 4 Tbsp. flour together in a frying pan. Keep on medium heat and keep stirring until lightly browned and the lumps have dissolved. Slowly add the liquid mixture directly from the cooking stuffed cabbage to the Zaprashka and blend until smooth. Then, add this mixture back to the cooking stuffed cabbage!


 

Hungarian Stuffed Cabbage Toltott Kaposzta Recipe 

Ingredients :: A Vegetarian Recipe for making Stuffed Cabbage

 

This recipe was presented at the Magyar Kongresszus of the Hungarian Association in Cleveland in November 2005.

Saute in a pan:
3 Tbsp. olive oil
2 small onions, chopped
1 eggplant, peeled and cubed
12 oz. tofu, crumbled
1 Tbsp. season-salt mix or Vegeta

Next add to above:
1 pkg. Morning Star crumbles
1 Tbsp. Hungarian paprika
1/4 teaspoon white pepper
1-2 cups finely ground walnuts
1 Cup shredded cheddar cheese (optional)
1-2 cups bread crumbs -- may substitute with Pepperidge Farm Herb stuffing mix

Then add:
4 eggs beaten
4-5 cups Brown Minute Rice or cooked Brown Rice
Approx. 1 cup water
Pinch of seasoning
Few drops of oil

 

Hungarian Stuffed Cabbage Toltott Kaposzta Recipe :: Instructions 

Put all the above into a pressure cooker or microwaveable dish: Wrap above filling, large spoonful each, into parboiled cabbage leaves. Then place the stuffed cabbage pockets into microwave dish or pressure cooker. Fill with about 1 inch of water seasoned with seasoning salt or Vegeta and bit of oil.

Steam cook in pressure cooker about 4 minutes or in microwave. (Time depends on quantity -- just a few minutes cooking time is all that is needed.)

Prepare shredded cabbage:
Approx 1/4 cup olive oil
2 small onions thinly sliced
1 small head of cabbage (use outer leaves for rolls and shred remainder)
1 pkg. of sauerkraut, rinsed and drained
1 bay leaf
Seasoning salt or Vegeta
1/2 cup water
Pam or other vegetable spray
Sour cream
Salt to taste

Slice onions thin and saute in oil for a few minutes - until glassy. Add cabbage, sauerkraut, seasoning and salt. Cook shredded cabbage mixed with drained sauerkraut until cabbage is soft. In baking dish spray pam on bottom. Spread approx half of cabbage on bottom. Then place stuffed cabbages next to each other throughout the pan. Cover with remainder of cabbage. Spread top with sour cream. Bake 350-375 for about 1/2 hour until it bakes through real well and sour cream is well set.

 
 
Blog Entry CommentsComments: 5 (Last: Lori · 9/17/13 10:36 AM)

This is an old-time recipe.

1 tablespoon lemon juice
1 1/2 cups pure maple syrup
1 bottle liquid fruit pectin

Place lemon juice in medium bowl. Add maple syrup and fruit pectin. Stir well. Pour into 2 (8 ounce) sterilized jelly jars. Cover at once with lids. Let stand at room temperature for 3 days to set.

Recipe found here.

 
 
Blog Entry CommentsComments: 3 (Last: Lori · 9/9/13 8:37 AM)

This is NOT my post- I wanted to copy over this great Star Trek cookie idea that I found on "The Sweet Adventures of Sugarbelle", just in case the directions ever disappeared. I have saved the images and uploaded them in a slideshow at the bottom, just in case.

 

Now it seems all I need is a Wilton Boy cookie cutter.

 

Here's the cookie directions from the above post:


 

 

Starfleet Insignia Cookie 1

I used these four cutters to make every cookie in my Star Trek collection.  You can try them all or just pick a fave.  Try Ebay if you don’t have the Wilton boy cutter.  It’s discontinued but its easy to find if you look around.

 

Star Trek Cookie Cutters

 

To make the Starfleet Insignia cookie I simply trimmed a star cutter.  I know it’s not exact but it’s cute, simple, and gets the point across, which is kind of my personal mantra.

Star Trek Insignia Cookie 1

To make these cookies you will need:

  • Yellow-ish piping and flood icing {I used leftovers but for a similar color mix warm brown and egg yellow}
  • Black piping icing
  • Gold color mist or gold airbrush sheen

Begin by outlining and filling the cookies.

Star Trek Insignia Cookie 2

Let them dry a bit then lightly mist with gold sheen.

Star Trek Insignia Cookie 3

Before moving on to the next step the cookies must be completely dry.  I used the extra time to make a stencil.  To do this simply Google “Starfleet Insignia”, click on images,  find one you like and resize it to fit the cutter you choose.  Next, print the image, place under a blank sheet of stencil paper, and cut out with an Exacto or heated stencil knife.

Star Trek Insignia Cookie 4

When the cookies are dry stencil the design onto the cookie.  For more in depth instructions on stenciling, check out THIS POST.

Star Trek Insignia Cookie 5

Finish up by piping a black border around the insignia using a #2 tip.

Star Trek Insignia Cookie 7

Simplify things even further and skip the trimming.

Star Fleet Insignia Cookie 2

You can also use a candy corn cutter and cut a little notch out of the bottom.  Technically, this is actually a surfboard cutter from Little Fox Factory, but you get the idea.  PS-If disco dust scares you, skip it.

Star Fleet Insignia Cookie

I followed Bakingdom’s awesome cookie tutorial {and made a few booboos} to create these guys.  Somehow I forgot Scotty.  The shame.

{Top to bottom, left to right: Uhura, Spock, Chekov, Kirk, McCoy, Sulu}

Star Trek Cast Cookies

I also added a few uniform cookies for fun.  Those of you who noticed that I stenciled the uniform insignia on backwards {before I pointed it out} get ten Trekkie points.

Star Trek Cookies HR


So there you have it. Original series Star Trek cookies. I will post some photos of my own cookies when I eventually make them.

 
 
 
 
Blog Entry CommentsComments: 13 (Last: Lori · 8/28/13 8:23 AM)

Mmmm, the fresh herbs are in harvest in my garden. It's generally best to cut them back brutally every week or few - it encourages them to bush out and produce more growth.

 

Tonight I harvested dill, oregano, hot oregano, lemon mint, chives, cilantro (coriander) and camomile. The mint and camomile shall be dried for teas. Most of the rest of it will be dried in a couple of days if it hasn't been used fresh by then.

 

Tonight I am making a herb-infused vinaigrette. I do about 2x balsamic vinegar to 1x olive oil. Tonight that's half a cup of balsamic to a quarter cup of oil. I wanted a little sweetness to this one, so I slightly heated a tablespoon of honey with the vinegar in a saucepan, then whisked them together with a tablespoon of dijon mustard and a pinch of finely ground black pepper for a little zing.

 

Then I poured it into a jar and started packing it full of very finely chopped herbs. I put in about three tablespoons of dill, a tablespoon of lemon mint and half a tablespoon each of chives and oregano (don't want to overwhelm it).

 

Utterly divine!!!!

 
 
Blog Entry CommentsComments: 5 (Last: Lori · 6/15/11 2:05 PM)

When I was a kid we'd have "stewps" a lot. It had the liquid of a soup, but had so much stuff shoved into it that it was more like a stew.

 

By the way "stew" is meant to be pronounced with a "you" sound at the end, not an "oo".

 

Anyhow - this is our dinner tonight: Chicken noodle stewp with cheesy potato-bread rolls and fresh lemon mint tea. It's a cool evening here - I'm actually wearing a sweater - I thought I'd take the opportunity to use the oven without being lynched by the other inhabitants of the house.

 

chicken noodle stewp with cheesy potato bread

 

The mint tea is of course just some crushed leaves in boiling water. Yummy!

 

Stewp & Bread:

  • Place a whole chicken in the slow cooker. No liquid necessary, but you can spice or stuff it if you want. Just keep in mind it's essentially going to broil in its own juices. Keep the skin on - we can remove the fat later, but the skin will also give you a lot of stock. Cook until... well, until it's cooked. I just put mine on overnight so ... about six to eight hours.
  • Drain the liquid and put aside in the fridge or freezer (if you're in a hurry). The fat will float to the top and you can remove it easily once it solidifies. Remove the fat and set it aside. Put the rest of the stock into a pot. 
  • [Bread] Cut three medium potatoes into pieces and place them in the stock in the pot. Boil until soft. I tend to remove the skin after boiling, it just peels off easily as a fine layer without taking any potato with it, but if you want to peel them beforehand, go right ahead.
  • [Bread] Set aside two cups of stock to cool from boiling to lukewarm. Place potatoes in a large bowl. You can either mash them finely or do as I did and blend them after adding the liquid. The liquid is a couple of cups of the chicken stock. If you're vegetarian and just wanting to do the bread, just use two cups of the water you boiled your taters in. Combine or blend. Add any herbs if you want to - I blended some fresh basil into mine.
  • [Bread] Add two tablespoons of yeast (or one sachet) and one tablespoon of sugar. Mix well. You don't really need to let the yeast proof with this recipe.
  • Start adding flour. This recipe will take about six to six and a half cups of flour. I mixed in five cups in the bowl, then poured a sixth cup onto the kitchen counter and kneaded it in gradually. Just keep kneading flour in for ten minutes or until the dough isn't too sticky.
  • Form the dough into a ball. Coat the ball with chicken fat and place in a bowl, cover with a clean teatowel and leave to rise for an hour.
  • [Stewp] Finely chop half an onion and a stalk of celery. Add some chicken fat to a pan and lightly fry them until the onion is clear. Add to the stock.
  • [Stewp] Add whatever other things you want to to the stewp. I added a couple of handfuls of egg noodles, some broccoli, frozen peas, carrots and potatoes. I chop all of the vegetables finely - to half or even a quarter inch cubes. Add any herbs if you want to - this soup is so fricking tasty I don't usually bother. I just fill it to the liquid line with stuff.
  • [Chicken] Time to pick the chicken carcass. I take off all of the "prettiest" meat - the breast and legs and thigh meat and set them aside in the fridge for future meals. Then I take all the little other bits from the carcass and add them to the stewp. Set the bones, skin and gristle aside - you can either freeze it to make more stock later or boil it up right now in some water for an hour or so (and then add that liquid to the stewp). Just put in enough water to cover all the bones.
  • Turn on the oven to 375 F (190 C).
  •  [Bread] Back to the bread. Remove the cover and take out any pent out aggression by giving the dough a good hard punch. Flour the kitchen counter again and knead out air bubbles.
  • [Bread] Divide up your bread. I divided mine in half and put half in a loaf pan. The other half I divided into ten parts and made bread rolls in muffin pans. With the bread rolls I shaped them into balls, then flattened the balls out with my palm to about half an inch thick. I added a generous pinch of cheese into the middle of each and pulled the sides around and pressed them together, forming it back into a ball.
  • [Bread] I brushed down all the bread with some more chicken fat. Brushing it with egg white would give it a nice glaze, but I couldn't be bothered.
  • [Bread] Bake in the oven for forty five minutes for loaves, and ... about 25 minutes for bread rolls (depending on what size they are). I baked mine a bit longer tonight because of the cheesy centers.
  • Your stewp is well and truly done by this point. Serve hot.
 
 
 
Photos (1)
 
 
Blog Entry CommentsComments: 3 (Last: Lori · 6/13/11 8:08 PM)

Bread was the biggest grocery shopping shock for me when I moved to the US. At roughly twice the price of Australian bread, even the cheapest breads were too much for me. On top of that, I had trouble getting used to the sweetness of American bread - the stuff is simply loaded with sugar.


Fortunately at the time my boyfriend worked in a pizza joint, and I'd go over and help him clean up. He'd get the equivalent of two large pizzas added to his pay - we'd take them home in ingredients instead and experiment with what we could make with pizza stuff. Answer: many things, including making our own bread from the pizza base ingredients.

 

I've mostly stopped eating bread now. It's not just that my gut doesn't feel good eating it, but that bread is a problem food for me. I'll load up on bread with various toppings at the expense of more nutritious food. However, I do find that flour from a low gluten type of wheat does make things a little easier on my gut.

 

This is one of the easiest bread recipes I've found so far. Found here. I've modified it from the recipe on the link:

 

  • 2 cups warm water (110 degrees F/45 degrees C)
  • 3 tbsp brown sugar
  • 1 1/2 tablespoons active dry yeast
  • 1 1/2 teaspoons salt
  • 2 tsp vegetable oil
  • 6 cups bread flour
 

Directions

  1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
  2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
  3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Notes: I made bread rolls and a loaf. The rolls only took about twenty minutes to bake.

 

It's a cool morning here. I thought I might have trouble getting the dough to rise (the yeast likes some warmth) so I turned the oven on to 200 F for 1 minute (and then off again) before I started mixing the ingredients. The oven temp was perfect and the bread rose nicely.

 

Mmmmm-mmmmm-hmmmmm.

 
 
Blog Entry CommentsComments: 3 (Last: Aussie Emjay · 6/2/11 8:18 PM)

Off work today. Having fun making birthday cupcakes!

 

UPDATE: I wasn't that happy with them, but she liked them, so ... that's all that matters. We've been talking lately about getting an "emotions" poster for her door so that she can hang a frame around the emotion that she's feeling at the time, so folks who enter her room can see what mood she's in first. So I made the cupcakes to match.

 

PICT0003

 

On the extra good news front, my old point and shoot camera from 2005 is still going strong! What a trooper! Also, this camera does AWESOME macro, and spring is the season of macro, so I should be able to keep myself happy with just this camera for a little while.

 
 
 
Photos (1)
 
 
Blog Entry CommentsComments: 4 (Last: Lori · 4/27/11 2:38 PM)

Recipe provided by James, over at The Bar. [not my photo]

Serves 4. Preparation time: 10 minutes. Cooking time: 20-30 minutes.

Ingredients:

  • 700gr boneless and skinless chicken breast,
  • 2-3 garlic cloves, peeled and crushed.
  • 1 1/2 tsp ground coriander
  • 1/4 tsp ground turmeric
  • 1/4 - 1/2 tsp chilli powder
  • 1 1/2 tbsp lemon juice
  • 2 tbsp coriander leaves, finely chopped.
Instructions:
  1. Heat the garlic, coriander, turmeric and chilli powder in the oil for 2 minutes.
  2. Add the chicken and stir fry until cooked.
  3. Remove from the heat and stir in the lemon juice and coriander leaves.
Serve with a crisp green salad and rice. Suitable for freezing
 
 
Blog Entry CommentsComments: 1 (Last: Lori · 3/2/11 2:32 PM)
Recipe adapted from AllRecipes.


Ingredients

  • 3 egg whites
  • 3/4 cup white sugar
  • 1/2 cup butter, melted and cooled
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 2 tablespoons water

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper.
  2. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading.
  3. Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.

Footnotes

FOOTNOTE

Although these cookies are not malleable if overbaked, you need to bake them long enough until they are golden around the edges or they will be too under baked and remain soft, spongy and pancake-like. Enjoy!
 
 
Blog Entry CommentsComments: 0
Ingredients:
  • 2 tbsp butter
  • 2 medium sized sweet onions
  • seasonings - I used roasted ground garlic, ground thyme and sage, 1 bay leaf, and a dash of cumin.
  • 2lbs potatoes (I used Yukon Gold potatoes) - baby potatoes or larger potatoes cut into chunks.
  • 1/2 to 2/3 cup Greek yogurt (I thought it might be really nice to substitute this with a bit of mushroom soup, and add some finely chopped mushrooms to the onions when they are nearly done.)
  • 1/4 cup Parmesan cheese
  • 1/2 lb Swiss cheese (I only had cheddar, but I can see how Swiss would be very very nice on this).
Directions:
  1. Heat butter in a skillet over medium heat. Add onions and seasonings. Cook for around twenty minutes or until caramelized.
  2. Place potatoes in a pot and cover with water. Bring to boil and cook until tender (around 12 minutes). Drain and return potatoes to pot.
  3. Remove bay leaf (if used) from onions. Preheat the broiler.
  4. Roughly mash the potatoes with the Greek yogurt. Mix in the Parmesan cheese.
  5. Arrange the potatoes in a shallow casserole dish. Top with the onions and the cheddar (or Swiss) cheese.
  6. Brown under the hot broiler until bubbly (around 2 minutes).
(Adapted from an already adapted Rachael Ray recipe, so I don't know how far it's strayed from the original by now).
 
 
Blog Entry CommentsComments: 8 (Last: LittleOddMe · 1/20/11 5:46 PM)

I've been experimenting with pizza dough recipes for a few years - ever since I worked at a pizza joint which we were considering purchasing.

 

  • 2 1/2 cups all purpose flour (may substitute whole wheat flour for 1 cup of the all-purpose)
  • 1 (1/4 ounce) package active dry yeast
  • 1/4 teaspoon salt (I left this out as I always do with salt in recipes)
  • 1 cup warm water
  • 1/2-1 tablespoon olive oil

Makes 2 12-inch pizzas.

If you don't want to use all the dough, you can freeze it:

  1. Take a portion of dough, form into a ball, rub olive oil over it and place it in a freezer bag (the oil makes it easier to take out of the bag). [Edit: I don't see any reason you can't form your own "frozen pizza bases" either, by forming and slightly baking the base and then freezing it, but it probably wouldn't last as long in the freezer....? It would certainly thaw faster than a ball of dough. At least make your ball flattish if you do it this way.]
  2. When you want to make a pizza, take dough out of freezer and allow to thaw before using.
 
 
Blog Entry CommentsComments: 0
 
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