Farmhouse White Bread

Farmhouse White Bread ... as a roll

When I was young, my mother used to bake two to four loaves of white bread a week.  She mixed and kneaded the dough by hand, without a mixer or breadmaker for help.  When the warm loaves came out of the oven, my brothers and I would fight over who got the heels of the loaves.  A chewy, crispy crust was always the best part.

Breadmaking need not be time-consuming or complicated.  My favorite bread recipe can be mixed together in minutes, and then it's just a matter of patience.  While the crust remains a favorite, I love the tender crumb that this bread produces.

Farmhouse White Bread

(yield:  two loaves)
Printable version of this recipe

2 c. warm water (110 degrees)

1/4 c. white sugar

1-1/2 T active dry yeast (the equivalent of two packets)

1-1/2 t. salt

1/4 c. vegetable oil

6 c. bread flour

DIRECTIONS

Proof the yeast in a stainless steel Kitchenaid mixing bowl.  Place warm water in bowl; mix in sugar.  Then sprinkle yeast on top.  Allow yeast to proof for 10 - 15 minutes, or until a creamy foam covers the top of the water.

Add salt and oil to the yeast mixture, stirring gently by hand.

Insert dough hook and mixing bowl into the Kitchenaid mixer.  Set speed to 2 and add flour, one cup at a time.

To knead the dough, set mixer speed to medium (about a 4) and let it mix for 5 minutes.

Meanwhile, oil a large Pyrex or stainless steel bowl.  When dough is done kneading, turn it out onto a floured board and fold it over itself a few times.  Place it in the bowl, turning it over to coat with oil.

Cover with a piece of plastic wrap that has had one side sprayed with nonstick cooking spray.   This side should face down into the bowl and is meant to trap warmth without sticking to the dough.  Place bowl in a nondrafty spot and cover with a towel.  Allow to rise until the dough has doubled in bulk.  This usually takes 45 minutes to an hour.

Remove the wrap and punch down the dough.  Turn out onto a floured surface and knead for a few minutes.  Divide dough in half and place into two oiled Pyrex loaf pans.  (Note:  I prefer to actually oil the pans; nonstick spray doesn't release the bread easily after baking.)

Cover pans with plastic coated with nonstick cooking spray and a towel.  Allow to rise again until doubled in pan, between 30 minutes to an hour.

Bake loaves at 350 degrees for 25 - 30 minutes.

Notes:  this dough also makes excellent rolls.

Source:  the original recipe was discovered on www.allrecipes.com as "Amish White Bread."

Southwest Shredded Chicken

I am a big fan of planning ahead and like to tuck away freezable items like this Southwest Shredded Chicken for when I need to throw together a meal in minutes.  Everyone has their own twist on this recipe, but I find this particular one to be flexible plus delicious.  Fire-roasted tomatoes add a certain something that regular diced tomatoes cannot replicate.  Try this flavorful shredded meat in one of the following ways:

• The starting point for tacos, enchiladas, burritos, chalupas
• An addition to a Mexican lasagne or salad
• A layer in a pile of game-day nachos
• A spicy fettucine -- Alfredo sauce, some red or green pepper, a touch of cayenne
• A wrap:   mix  the meat with a little ranch dressing and roll it up with black beans, corn, cheese, and lettuce.

SOUTHWEST SHREDDED CHICKEN
Printable version of this recipe

1 lb of boneless, skinless chicken breast
1 c. chopped onion
3 gloves of garlic, peeled and minced finely
1 T oil
1 (14.5 oz) can of chicken broth
1 (14.5 oz) can of fire-roasted tomatoes
1 package of taco seasoning

DIRECTIONS

Slice chicken into manageable small pieces.  Choose a large pan that can fry and boil (like a large, deep skillet.)  Heat the oil and saute the onion and garlic until translucent.  Add the chicken, and brown the outside lightly.  Add enough broth to cover the chicken and allow to simmer, covered, for 30 minutes.  Add broth as necessary to keep the chicken swimming.  At 30 minutes, check:  can it be shredded?  If so, remove from the heat and shred the meat.  Pour off all but about 1/2 of a cup of liquid, trying to preserve as much of the onion mixture as possible.  I usually pour off through a strainer so I can dump the onion and garlic back in.  Return the shredded meat to the pan.  Add the can of tomatoes and taco seasoning.  Simmer, covered, until liquid is absorbed.

Chicken can be used immediately in any number of delicious combinations.  If you plan to freeze this, I recommend pulling it off the stove while some liquid remains. This will keep it from getting too dry during reheating.   If you decide later to freeze it, simply add a tablespoon or two of broth to the mixture when defrosting to keep it moist.  Allow the chicken to cool thoroughly before freezing.

Pork Tenderloin with Raspberry - Dijon Sauce

It looks so elegant, but this pork tenderloin drizzled with a light raspberry sauce takes only a few minutes to cook.  It's one of those dishes that make people think you were in the kitchen for hours, when the truth is exactly the opposite.  Best of all, it's made from ingredients you probably already have in your pantry.  Quick and delicious?  That's my kind of meal.

PORK TENDERLOIN WITH RASPBERRY-DIJON SAUCE
Printable version of this recipe

1 pork tenderloin (a 1 to 1-1/2 pounder works well for this)
1-2 T olive oil
1 t. garlic powder
1/2 c. seedless raspberry jam
2 T balsamic vinegar
2 t. Dijon mustard

Note:  I've used a homemade raspberry jam for this that still had raspberry seeds in it, and it didn't affect the taste or presentation.

DIRECTIONS

Slice tenderloin into 1-inch slices and flatten with a mallet to 1/2-inch thickness. (This is so it will cook quickly.)  Sprinkle with garlic powder.  Heat oil in a large skillet.  Cook pork over medium heat for 3 to 5 minutes on each side or until the insides are no longer pink.  Remove and keep warm.  Inspect the bottom of the pan carefully.   If the fond (junk on the bottom) is brown, proceed.  If it is black, you may want to turn down the heat and  wash the pan before continuing, as black fond will make the sauce taste bitter. 

Add the jam, vinegar, and mustard to the pan.  Cook and stir for 2-3 minutes or until thickened.  Serve with the pork.

Note:  this makes just enough sauce to drizzle lightly over the pork.  If you like a lot of sauce, consider doubling the recipe.

Recipe Source:  Taste of Home

Beer-Flavored Pizza Crust

Pizza and beer ... they just naturally go together, don't they?  When I saw this recipe that used beer as its primary liquid over at the King Arthur Flour website, I just had to try it.  If beer is good with pizza, then it must be twice as good in pizza.  With enough dough for two large crusts, it creates a pizza that is definitely better than delivery and DiGiorno.  I highly recommend some of the Everyday Marinara as a sauce.

BEER-FLAVORED PIZZA CRUST
Printable version of this recipe

2-1/2 cups of all-purpose flour
1-1/2 cups of semolina flour *
2 t. instant yeast (also known as "Rapid Rise")
1 t. baking powder
1-1/2 t. salt
2 T olive oil
12 oz room-temperature beer 

Optional:  pizza flavoring for crust (1 t. Italian seasoning + 1/2 t. garlic powder + 1 T grated parmesan does nicely)

* Semolina can often be found in the bulk bins in the natural foods section of a grocery store.  If you cannot find semolina, simply substitute all-purpose flour.

PIZZA:  pizza sauce, cheese, and other toppings.   Pepperoni, onion, green pepper, thin slices of Roma tomatoes, and black olives are our usual choices.

DIRECTIONS

Mix and knead all ingredients -- by hand, bread machine, or stand mixer -- until you have a nice, smooth dough.  In my Kitchen Aid, this took about 4 minutes on second speed, using a dough hook.

Move to a lightly-greased bowl and cover with plastic wrap that has been sprayed with nonstick cooking spray.  Allow to rise anywhere from 30 minutes to 2 hours.  You're not looking for the dough to double in size; you just want the yeast to go to work.

Preheat oven to 450 degrees.  If you are using a pizza stone, place it in the oven to heat.

Divide the dough in half and roll out into two rectangles (or rounds, depending upon the pans you are using.)  Transfer the dough to parchment paper -- even if you are baking on a stone. Prick the crust all over with a fork.  And I do mean, all over.  Otherwise this crust will bubble and puff like a balloon in the oven. 

Transfer the crusts to baking sheets or stones, and then to the oven.  Bake for 5 minutes.  Remove; spread with pizza sauce and top with cheese, pepperoni, sausage, and other assorted toppings. (Note:  I like to use only about half of the cheese at this point.  Because the cheese tends to brown, I reserve half of it and put it on the pizza a few minutes before pulling the pizza out of the oven.)

Return pizzas to the oven and bake for around 15-18 minutes, or until crust and cheese begin to brown.  Remove pizza; sprinkle remaining cheese on top.  Return to the oven and allow to bake for an additional 2-3 minutes, or just until the cheese is melted.

Open up a second beer and enjoy.

Many thanks to King Arthur Flour for this recipe.

Peanut Butter Oatmeal Chocolate Chip Cookies

As I write this, I am pretty certain of one thing:  only one of these peanut-butter-chocolate-chip-oatmeal cookies remains in the cookie jar in the kitchen.  Do I leave my computer and sneak downstairs for it?  Or do I resist temptation and keep my fingers crossed that it will be there when I'm done writing?

I'll be right back.  But in the meantime, have a look at this recipe. You'll be wishing you beat me to that last cookie yourself.

PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES
Printable version of this recipe

3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons of butter, softened
1/2 cup peanut butter
1/3 cup white sugar
1/3 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats*
1- 12 oz bag of semi-sweet chocolate chips

*Note:  if all you have is regular rolled oats, just give 'em a whirl in the food processor.

DIRECTIONS


Preheat oven to 350 degrees.  Line cookie trays with parchment.  Cream together the butter, peanut butter, sugar, egg, and vanilla.  Mix together flour, baking soda, baking powder, and salt; add to the butter mixture.  Stir in the oatmeal and chocolate chips.


Drop by rounded teaspoonfuls onto prepared cookie sheets; flatten slightly.  Bake at 350 degrees for 8 - 9 minutes.  Cookies should have a slightly underbaked appearance.  This will keep them soft once you pull them from the oven.  Once out, let them sit on the cookie sheets for a few minutes to firm up.  Transfer to wire racks and allow to cool.  Pour yourself a big glass of milk and enjoy.


Yield:  about 2-1/2 dozen small cookies

Note: this recipe is a great base for a monster cookie -- just add nuts, M&Ms and other goodies.


Original recipe modified from one found at www.allrecipes.com

Everyday Marinara Sauce

Everyone's cooking repertoire should include a good, basic marinara sauce.  Marinara, however, is just like underwear -- your preferences are rather personal :-).  With some experimenting, I've settled on a marinara that can be served alone on pasta, form the backbone of a vegetarian lasagne, be served as a dipping sauce, or as the foundation for pizza.  I freeze it in two-cup portions, which is just right for spreading on a pizza or serving with breadsticks.

EVERYDAY MARINARA
Printable version of this recipe

Makes about 5 cups of sauce


1 small onion, diced
3 cloves of garlic, peeled and pressed
1 large carrot, diced or shredded
1 stalk of celery, diced
1 T olive oil
2 (14.5 oz) cans of Italian stewed tomatoes*
1 (6 oz) can of tomato paste
1 t Italian seasoning
1/2 t aniseed
1/4 t crushed red pepper
1/4 cup chopped fresh Italian flat-leaf parsley
Salt and pepper to taste
2 t brown sugar (or more, to taste -- I've used as much as 1 tablespoon)
1 T butter (optional)

*NOTE:  The stewed tomatoes are part of the recipe's "cooked all day" flavor.  I would not recommend substituting crushed or diced tomatoes or plain sauce.

DIRECTIONS

Begin by sauteing the onion and garlic in olive oil over medium heat, just until translucent.  Add in carrot and celery; saute until they are slightly soft.

Add tomatoes and tomato paste to the vegetable mixture.  Stir in Italian seasoning, aniseed,  crushed red pepper, salt and pepper, and parsley.  (Be aware that the crushed red pepper is for flavor; you will feel little heat with this amount.  If you'd like a little zing, increase the amount of pepper.)

Cook over low heat for an hour, stirring occasionally to ensure nothing is sticking to the bottom of the pot.  Taste periodically to try out the flavor; add garlic, pepper, or more Italian seasoning as needed.  The reason I like this sauce recipe is because it's so tweakable.  Adjust the flavors to suit your taste.  You may be tempted to leave out the aniseed, but I find it adds a certain "something" that helps this sauce to taste like it's cooked over a low flame for hours in some little old Italian grandma's kitchen.

If, at the one-hour point, you feel the sauce is bitter or have concerns about acid, add 2 teaspoons to 1 tablespoon of brown sugar.  (Brown sugar does a better job at cutting the tartness than white.)  With 1 tablespoon, I can taste the "sweet" but it's not an unpleasant taste.  It's up to you.  The butter is optional but it adds an undertone of richness to the sauce.  Spread out amongst 5 cups of sauce -- heck, that's only a few extra calories.

Remove the sauce from the stove, and allow to cool for several minutes.  It is now time to consider "texture."  You can leave it as is for a very chunky sauce.   I process mine in a food processor because I like the carrots and celery to disappear, but want a combination of chunky + smooth for pasta.  For a perfectly smooth sauce that is great to dip or on pizza, give it a whirl in the blender.

Recipe source:  a combination of this one from Giada de Laurentis and this one from Allrecipes.  The tip about the butter?  Thank you to Mel's Kitchen Cafe.


Yes, those breadsticks do look yummy, don't they?  Check out this recipe at the King Arthur Flour blog to make your own.

Make-Ahead Chicken Cordon Bleu Casserole

Chicken cordon bleu is one of those dishes I've always wished I could make, but have never really felt up to the challenge.  It just felt like too much work to bread giant rolls of meat and cheese.  But when I spied this recipe for a make-ahead, one-dish version that included potatoes, it intrigued me.  While it, too, represents a good amount of work, it's not difficult -- it just takes a little time.  The fact that it can be made ahead is a big bonus in my book.  I  made it the night before and let it sit in my refrigerator the next day, baking it just before serving.

MAKE-AHEAD CHICKEN CORDON BLEU CASSEROLE
Printable version of this recipe

Bread Crumb Topping
4 slices white sandwich bread
2 T butter, melted

Casserole
2 lbs chicken breast tenderloins or tenders (Note:  you can also use regular boneless, skinless chicken breasts.  I find that the tenderloins are the perfect size for this.)
8 ounces of smoked deli ham
4-5 Yukon Gold or russet potatoes, peeled and sliced 1/8" thick
1 t salt
4 T butter
1 medium onion, chopped
1 t dried thyme
3 medium garlic cloves, finely minced
6 T all-purpose flour
2 c low-sodium chicken broth
3/4 c heavy cream or milk
6 ounces Swiss cheese, shredded, about 2 cups
2 T Dijon mustard
1/4 teaspoon cayenne pepper


DIRECTIONS:

For the topping, process the bread and butter in a food processor until coarsely ground. Set aside.

For the filling, preheat the oven to 400 degrees, making sure the oven rack is in the middle. Place the potatoes, 6 cups water and 1 teaspoon salt in a large pot. Bring to a boil over high heat, then reduce the heat to a simmer and cook, uncovered, until the potatoes are partially cooked, about 2 minutes (don’t overcook because they will continue to cook in the oven!). Carefully drain potatoes, or remove them with a slotted spoon, and transfer them to a bowl. Set aside.

Meanwhile, melt the 4 T of  butter in a medium saucepan over medium heat. Add the onion, thyme, and 1/2 teaspoon salt. Cook until the onions are softened, about 6 minutes. Add the garlic and cook until fragrant, stirring constantly, about 1 minute. Add the flour and cook, stirring constantly, until golden, about 1 minute (this helps cook out the flour taste in the roux). Slowly whisk in the chicken broth and the cream or milk. Bring the mixture to a simmer, whisking often, until slightly thickened (if using milk instead of cream, you may have to cook longer for it to thicken up a bit). Off the heat, whisk in the Swiss cheese, Dijon, and cayenne pepper until smooth. Season with salt and pepper to taste. Cover and set aside until ready to use.  (Note:  you may be tempted to skip the cayenne because of the spiciness attached to it.  Don't worry.  There is little heat with it in this recipe and it brings a certain something to the flavor that can't be duplicated any other way.)

Toss the potatoes with half of the sauce and spread into the bottom of a lightly greased 9X13-inch baking pan. I like to line the pan with foil for easy cleanup.  Use a meat mallet to pound the chicken into thin pieces.  Lay chicken on top of the potatoes in a single layer so it will cook evenly.  Top with a layer of ham.  I like to have the deli slice the ham very thinly, and then I cut it into smaller pieces and layer it on top of the chicken.  This is so it will scoop out easily when serving.  Pour the remaining sauce evenly over the chicken and sprinkle with the bread crumb topping.

At this point, I cover the casserole and place it in my refrigerator overnight.  I do not have any problems with the cheese sauce clumping up during the baking process; it reheats smoothly.  However, others have recommended that if you want to store the casserole, you should not add the cheese sauce or bread crumbs to the top.  Instead, prepare the casserole through the step of layering the ham and stop.  Store the remaining cheese sauce and bread crumbs in separate containers, and add just prior to baking.

When ready to bake, remove from the refrigerator and heat in a 400-degree oven for 45 minutes.  Bake until the chicken is cooked through and the casserole is bubbling.  Cool for 10 minutes before serving.

If you wish to bake it immediately after preparing, decrease the baking time by about 10 minutes.  Bon appetit!

Original recipe from Cook's Illustrated by way of Mel's Kitchen Cafe

Easy Spanish Rice

The best Spanish rice ... ever

I don't habla much Espanol, but this recipe definitely gets a muy bien from me.  Light and fluffy with a little zing to it -- this Spanish rice recipe is definitely delicioso.  It's a great side dish for  Mexican food and for grilled meats as well.  My family loves it with a marinated, grilled London Broil.

EASY SPANISH RICE
Printable version

1 cup long-grain white rice
2 T vegetable oil
1/2 c. chopped onion
2 garlic cloves, peeled and pressed
2 c. chicken broth
1 c. chunky salsa (I like La Victoria or the pico de gallo from Fresh & Easy)
1/2 t. cumin
1/4 t. chili powder

DIRECTIONS

Heat oil in a large skillet over medium heat.  Stir in onion and garlic and cook until translucent.  Avoid browning the garlic as it will taste bitter.

Mix rice into skillet, stirring often, until translucent.  This will prevent the rice from sticking together later on.  When rice begins to brown, stir in chicken broth, salsa, cumin, and chili powder.  Reduce heat; cover and simmer around 20 minutes, until liquid has been absorbed.  If rice is still a bit firm after all of the liquid is gone, add in small amounts of broth and continue cooking until tender.

Leftovers freeze and reheat well.


Recipe modified from one found at www.allrecipes.com

Cornmeal Dumplings

There is something about a good stew that just cries out for dumplings.  A dumpling is basically a cooked ball of dough.  However, to state it in those simple terms really doesn't do it justice.  Filled, unfilled, sweet, spicy, baked, boiled, or fried -- dumplings can be found in nearly every culture's cuisine.  I confess, I'm not an inspired dumpling-maker and tend to keep things on the simple side.  For me, a good dumpling is boiled, is fairly light in texture, and has a taste the complements the main dish but does not overpower it.

These cornmeal dumplings are a delicious add-in to any form of beef stew.

CORNMEAL DUMPLINGS
Printable version of this recipe

1/2 c. all-purpose flour
1/3 c. cornmeal
2 T grated cheese (Parmesan, Cheddar, or Monterey Jack are delicious)
1 t baking powder
1/4 t salt
1 egg, lightly beaten
2 T milk
2 T vegetable oil
Paprika

Optional:  1 T snipped fresh Italian flat-leaf parsley

DIRECTIONS

Shortly before serving a soup or stew, stir together flour, cornmeal, cheese, baking powder, salt, and parsley (if desired) in a medium bowl.  In a second, small bowl combine the egg, milk, and oil.  Stir the egg mixture into the flour mixture until just combined.

For best results, the soup/stew should be on high heat, near boiling.  Drop dumpling dough by tablespoons on top of the soup/stew; sprinkle with paprika.  Cover and cook for 10 minutes.  Do not lift the lid!  Resist temptation!  If your soup/stew was at a near-boil when you dropped the dough in, 10 minutes should be perfect.  If not, it may take a minute or two longer.  At the end of 10 minutes, you may sneak a look.  Edges of the dumplings will appear soft, but that is due to the liquid they've been swimming in.  The center of the dumpling should appear cooked and firm.  Serve as the centerpiece of a heaping bowl of stew.

Makes 6 dumplings.  Recipe doubles well.

Note:  if dumpling appearance is important to you, you may cook the dumplings separately in a clear chicken or vegetable broth and add them to the soup at serving time.   Dumplings cooked in a dark stew will have edges that appear dark brown in color, which isn't the prettiest (see above).  

Original dumpling recipe from Skinny Slow Cooker from Better Homes and Gardens

Hearty Beef Stew

Beef stew made from leftovers may sound bland and unappetizing, but I assure you, this beef stew is anything but that.  With the remaining gravy and garlic cloves from Garlic Roast Beef with Mushroom Gravy as a base and surplus Pan-Roasted Harvest Vegetables,  you've got the start of a beautiful friendship.  It's so appetizing that I'd make it on its own if I could.

HEARTY BEEF STEW
Printable version of this recipe

Leftover roast beef
Leftover mushroom gravy
Leftover roasted vegetables
Water
Seasoning:  1 beef stew seasoning packet or 1 onion soup mix packet

DIRECTIONS

Chop or shred remaining roast beef into small, bite-sized pieces.  Smoosh any garlic you might find into a paste and leave on the roast beef.  Pick through the roasted vegetables, discarding any Brussels sprouts you might find.  (Once they've been roasted, they'll turn the stew bitter if used again.)  Chop into smaller pieces, if necessary.  You should end up with about 3 cups of leftover vegetables, although  more is just fine.  Place all in a large stockpot and pour leftover gravy on top.  Stir thoroughly to coat with gravy.

Add water as necessary to produce a stew-like consistency.  I find that it usually takes around 3-5 cups of water.  Heat to a simmer and taste.  You'll probably find that the stew has hints of flavor but tastes quite thin.  I've had great luck stirring in one pre-made beef stew seasoning packet at this point.  A packet of onion or onion-mushroom soup mix would also be very good.

Simmer gently for 30 minutes.

Note:  Dumplings are a fine complement to this stew.  If you wish to add them, bring your stew just to the boiling point and then drop the dumpling dough into the stew.  Cover and simmer until dumplings are light and fluffy, usually around 10 minutes.  Dumpling-making ... truthfully, that's a whole 'nuther post.  Stay tuned.

Pan-Roasted Harvest Vegetables

The ideal accompaniment to roast beef or chicken?  A pan of perfectly-roasted vegetables.  This particular recipe comes from my brother, Kurt, with a little help from Cook's Country.

PAN-ROASTED HARVEST VEGETABLES
Printable version of this recipe


7-8 small red potatoes
1 purple onion
1 fennel bulb
1 rutabaga
3-4 large carrots
9-10 Brussels sprouts
Olive oil
1 t. thyme
1 t. Rosemary
1 t. Lemon pepper

Note:  fresh herbs can be used at an equivalent of 1 T fresh to 1 t dried.

DIRECTIONS

Scrub potatoes and cut into small chunks.  Remove outer layer of onion and cut into 1-inch pieces.  Cut off the green, leafy fronds of the fennel and discard, keeping only the white bulb.  Core fennel and chop into 1-inch pieces.  Scrape carrots and cut into 2-inch pieces, and then cut those pieces in half.  Cut ends off of rutabaga and remove outer layer; chop into 1-inch pieces.  Peel off outer leaves of Brussels sprouts.  Place all in a large bowl.  (Note:  this can be done several hours ahead.)

Choose two heavy, rimmed baking sheets and line with foil. (The foil isn't really necessary, but makes for easy clean-up.)  Sprinkle the vegetables with 1-2 T of olive oil.  Stir thoroughly and if more oil is needed to give a light coating, add 1 T more.  Add the thyme, rosemary, and lemon pepper; stir together.  The measures for the herbs are approximate; to be honest, I just open the container, give it a thorough couple of shakes, and stir.  I know it's enough if I like the amount of herbal coverage I've got on the vegetables.  (Very scientific, I know.)

To roast, heat oven to 400 degrees.  Spread vegetables out in a single layer on two sheets.  Cluster the Brussels sprouts together in the center of one sheet as this position helps them to cook evenly.  Place in the oven.

I find that I have to monitor the vegetables carefully.  At the 15-minute point, the top tray of vegetables was already showing signs of charring, so I gave each tray a stir and then switched their positions.  The top tray, at least in my oven, cooked far more quickly.  All told, it took about 45 minutes for the vegetables to roast completely.  Your mileage may vary :-).

Best if served immediately. 

Original recipe source:  Kurt (and thanks!)

Garlic Roast Beef with Mushroom Gravy

Take a great cut of beef, pack it full of garlic, dump in a bottle of your favorite beer, use the pan juices to make gravy ... and you've got a recipe that even a vampire could love.   The only thing better than the way it tasted was the way it made the house smell .  Beefy.  Garlicky.  Beery.  If I could have eaten the air, I would have.  Best of all, the leftovers can be repurposed into the world's easiest and most delicious beef stew (stay tuned for that recipe later in the week!)



GARLIC ROAST BEEF WITH MUSHROOM GRAVY
Printable version of this recipe


1 (2.5 to 3-lb) eye of round roast  (Note:  I prefer the leaner cuts, but a chuck roast would also work.)
1 head of garlic, with cloves separated, peeled, and halved
1 T brown sugar
1 t. kosher salt
1/2 t. pepper
2 T olive oil
1 large sweet onion, peeled and cut into large chunks
1 (10.5 oz) can of condensed beef consomme, undiluted
2 T Worcestershire sauce
1 T spicy brown mustard
1 bay leaf
1 (12 oz) bottle of your favorite light or nonalcoholic beer (Stick with light or the beer will overwhelm the other flavors.  Amstel Light works nicely.)
A half-pound of mushrooms, sliced
1 t. dried thyme

DIRECTIONS

Prepare the roast by trimming it of any visible fat. Cut small slits in the roast with a sharp knife and stuff a garlic chunk in each one.  Mix together the brown sugar, salt, and pepper and rub over the surface of the roast.

Heat oil in a large Dutch oven and brown the roast on all sides.  Remove roast temporarily (I turn the lid upside down and set it there).  Add the consomme, onion, Worcestershire sauce, mustard, and bay leaf.  Combine well and replace the roast in the Dutch oven.

Sidebar:  if you need your oven for something else, I have found that this dish can be made in a slow cooker.  Make sure to brown it first for maximum flavor and color.   I have a slow cooker with an adjustable temperature, so I just crank it up to 350 and pretend like it's an oven.  Works just fine. 

Cover and bake roast at 350 degrees until the beef reaches the degree of doneness that you prefer (anywhere from 1-3/4 hours to 2-1/4 hours, depending upon the size of the roast.)  When done, remove the roast to a platter and keep warm.

Meanwhile, toss out the bay leaf and add mushrooms, beer, and thyme to the pan juices, stirring well.  (And while you're at it, open up a second bottle of beer.  Not for the roast, but for you.  You deserve it.)  Bring to a boil and allow the juices to reduce about halfway.  At this point, you need to make a decision:  gravy or au jus?  I prefer au jus, so I stop at this point and serve it as is.  However, if you'd rather have a gravy, mix up a slurry of 3 T cornstarch to 3 T cold water.  Add to pan juices, stirring constantly until thickened. Serve with the roast.

The perfect side dish?  Roasted vegetables (Coming next!)

After dinner is over, plates are empty, and compliments given, be sure to scrape up every single garlic clove, sliver of meat, and drop of gravy.  Save it all for the reincarnation of this roast as a beef stew.

Original recipe from Simple and Delicious by Taste of Home

Homemade Chalupa Shells

 

Are those leftovers from my favorite Mexican restaurant?  No way.  That is Nate's birthday meal request -- a homemade "combination platter" with beef chalupas. 

A chalupa is a flour-based taco shell that originated from recipes for Indian fry bread.  It ends up being more bread-like than crispy...and it is delicious.  Although I'd never made chalupas before, I had the benefit of some great advice from Macheesmo and Frances, a lady I work with who makes homemade tortillas every day for her family.  Between the two of them, I think we nailed it.

HOMEMADE CHALUPA SHELLS (Makes 6 - 8)
Printable version of this recipe

INGREDIENTS
2-1/2 Cups all-purpose flour
1 T baking powder
1/2 t salt
1-1/2 T Crisco or butter
1 c. milk
Oil for frying

Recommended:  a deep-fry thermometer, a pancake turner, a good pair of tongs, and a splatter screen

DIRECTIONS

Place flour, baking powder, and salt in a large food processor bowl.  Pulse a few times to combine.  Cut butter/Crisco into small pieces and pulse with flour until small crumbs form.  With the food processor running, add milk in a steady stream so that a ball begins to form.   It will be sticky.   Turn the ball out onto a flour-covered surface and knead a time or two.  Cut the dough into 6 - 8 pieces.  The original recipe claimed that this was enough dough for 6 shells, but I think you could get 8 out of it.  Form balls of the dough and set aside.

Pour oil to a depth of 2 inches into a sturdy pot and heat.   Macheesmo recommends 350 degrees, but I only got mine to about 275, and that seemed to be fine.  Use a deep fry thermometer to monitor your temperature.  I also made a tiny disc of dough and popped that into the oil to test it before committing a larger shell.

It's wise to think about where the chalupas will go when done before you start frying.  I laid several layers of paper towels on my counter, right next to my stove, and placed a baking rack over the paper towels.  This allowed any excess oil to drip off of the fried chalupas with a miniminum of mess.

To make the chalupas, roll a dough ball out into a 6-inch circle.  The shells will form better if the dough is a little thinner in the center than at the edges.  Make sure there is plenty of flour on your surface so the chalupa will slide off easily.

Now here is the tricky part:  get that chalupa into the hot oil.  The temptation will be to kind of throw it in like a frisbee.  RESIST.  I found that if I picked up the chalupa off of the counter with a wide pancake spatula, I could slide it off the spatula gently into the oil so it didn't splatter.   (Note:  flour the pancake spatula as needed so the chalupa will slide off easily.)  There will be some immediate frying action that may cause oil to bubble up like Old Faithful, so be ready to move away or with a splatter screen as necessary.

The chalupa will first sink to the bottom of the pot and then will rise back up as the baking powder does its work.  Large bubbles will form in the chalupa, which I tamped down with my tongs.  At the 30-second mark, I turned the chalupa.  Use your discretion here; what you're looking for is a lightly-browned shell.

Decision time:  do you want a flat shell or one that is folded in half?  If you want a flat, tostada-like shell, then simply flip the chalupa, cook the other side, and use your tongs to lift it out.  If you want a shell that is folded in half, all you need do is use your tongs to pick up one edge of the chalupa and fold it over the other half.  Use the tongs to submerge the bottom half in the oil so that it cooks.  This will take a very short time.  Then use the tongs to turn and submerge the other half so it cooks.  When done, remove the shell from the oil and hold it over the pot for a few seconds so it can drip.  Remove to a rack for final cooling.  It should hold its shape quite well.

Fill with your favorite toppings and serve.  Our preferences?  Seasoned ground beef, cheese, lettuce, pico de gallo, and a spicy guacamole.  Delicious!

BBQ Shepherd's Pie

Admit it.  Food ... and cooking ... are the last things on anyone's mind during this first week back to work or school after the holidays.  In fact, I'd like to postpone any calorie consumption until the ones I indulged in over the holidays are gone.  Unfortunately, the men in my house don't agree. This easy-to-make, do-ahead, freezable variation on a traditional shepherd's pie made my week much easier.  It is one of Teenaged Son #2's most-requested dishes.  Leftover mashed potatoes are repurposed as a topping to layers of barbequed beef and corn.  It's simple to make, filling, and delicious.

BBQ SHEPHERD'S PIE
Printable version of this recipe

INGREDIENTS
2 pounds of low-fat ground beef
1 onion, chopped
1 green pepper, chopped
1 large bottle of your favorite barbeque sauce (I like Sweet Baby Ray's in any flavor)
1 bag of frozen corn
Leftover mashed potatoes*
Shredded cheddar cheese

*Note:  if you do not have enough leftover mashed potatoes, or just want to take the easy route, you can use instant mashed potatoes.   If I have leftovers, I'll usually make one pouch.  If I'm starting out with nothing, I'll make the entire box.   Garlic or cheddar flavors work nicely in this dish.

DIRECTIONS:

Chop onion and green pepper.  Brown ground beef in a large pan with onion and pepper.  When thoroughly cooked, drain off any fat.  Stir in barbeque sauce.  It will take most, if not all, of a large bottle.  Place the ground beef in the bottom of a 9x13 baking dish.

Thaw the frozen corn and drain, if necessary.  Layer the corn on top of the ground beef.

If using instant mashed potatoes, prepare according to package directions.  Combine with leftover mashed potatoes and spread over the top of the corn.  Top with a scattering of shredded cheddar cheese.

Bake, covered, at 350 degrees until heated through -- usually around 25 to 30 minutes.  Remove cover and bake an additional 5-10 minutes so cheese thoroughly melts and potatoes get a little crispy on top.

Note:  this dish can be made ahead and stored in the refrigerator for up to three days.  It also freezes very well.  If you freeze it, take it out the night before serving and allow it to thaw in the refrigerator.  You will need to bake it for an additional length of time, possibly as long as an hour, depending upon how frozen it still is when you take it out of the refrigerator.

Original recipe from Pillsbury

Light(er) Chocolate Cake with Strawberry Sauce

January begins the birthday and celebration season in our house.  It begins with my husband's birthday...and a few days later, it's Teenaged Son #1's birthday.  We have a brief break until February, when we celebrate our anniversary ... and then a few days after that, it's Teenaged Son #2's birthday.  That's a lot of cake!

Tim, my husband, always requests something chocolatey.  This year, his birthday falls in the  middle of the week on a day when I have meetings until dark.  And, like everyone else at this time of the year, we've resolved to eat a bit healthier.  Make ahead + chocolate + light ... that's quite a list of requirements.

Many years ago, I saved a recipe from Cooking Light magazine that  fits the bill.  Chocolate ... check.  Freezes well ... check.  Light ... check.  Delicious ... check, check, check.  I like to bake this cake in a 9x13 pan so that I can cut it into squares, split them in half, and spread the halves with fat-free whipped topping and a homemade strawberry sauce.  Cutting the cake and freezing the pieces means I can thaw only as many as I need ... which definitely cuts down on the calories.

LIGHT(er) CHOCOLATE CAKE with STRAWBERRY SAUCE
Printable version of this recipe

INGREDIENTS for CAKE
1 cup boiling water
1-1/2 t. instant espresso or 1 T instant coffee granules
1-3/4 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
2 t baking soda
1 t baking powder
1 t salt
1 cup low-fat buttermilk
1/2 egg substitute
1/3 cup vegetable oil
1 t vanilla extract

DIRECTIONS for Cake:

Preheat oven to 350 degrees.  Combine water and espresso in a bowl.  (Note:  I have also substituted a cup of very strong, hot coffee.  And, I will admit, there have been times when I've used part coffee and part Kahlua.)  Lightly spoon flour into dry measuring cups and level with a knife.  Combine flour, sugar, cocoa, soda, baking powder, and salt in a large bowl.  Combine espresso  mixture, buttermilk, egg substitute, oil and vanilla; add to sugar mixture.  Beat at medium speed with a mixer until well-blended.  Batter will be thin.

Pour batter into a 9x13-inch pan or 2 (9-inch) round cake pans coated with baking spray and flour.  Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean.  Keep a watchful eye on the oven; sometimes the 9x13 pan can take up to 55 minutes.  Cool cake in pan for at least 10 minutes.  I have the best luck when I let it cool almost completely and then turn the cake out onto a large cutting board to finish cooling.

When cool, I trim the edges of the cake so that pieces will have a completely square appearance.   (Tip:  crumble the cuttings into a freezer bag and store in the freezer near ice cream.  They'll make a delicious topping for sundaes!)  To freeze, I wrap a piece of waxed paper, top and bottom, around a single layer of about six squares.  These are placed in one gallon-sized freezer bag and I then use a straw to remove as much air as possible.  Repeat with the remaining squares in a separate bag.  The cake is quite moist, so the waxed paper helps the cake to not stick to the bag.

Cake can be made ahead and frozen until you give in to temptation.  To serve, remove squares from freezer and thaw at room temperature.  I like to slice each square in half horizontally and spread a layer of whipped topping between the two.  Top with another dollop of whipped topping and drizzle strawberry sauce over the whole thing.

The original recipe divided this cake into 16 servings at 250 calories, 7.4 g fat, and 0.8 g fiber.  I cut my cake into 12 pieces, which is closer to 335 calories and somewhere around 10 g fat.

EASY HOMEMADE STRAWBERRY SAUCE

INGREDIENTS
1 pint strawberries (fresh or whole, frozen, but not in syrup)
1/3 cup sugar
1 t vanilla extract



DIRECTIONS
Thaw strawberries if frozen and slice.  Place in a small saucepan and stir in sugar.  Cook over medium heat until sugar dissolves and juice begins to thicken.  Stir in vanilla.  Use a potato masher to mash up strawberries into smaller pieces if desired.  Allow sauce to cool, and serve.

Sauce can be kept in refrigerator up to a week and can also be frozen.  Also delicious on pancakes or cheesecake.

Original recipe for strawberry sauce from Allrecipes

Baked Peaches and Oatmeal

Today will be our last day of freedom ... the last day of vacation before we all head back to work and school.  Seems like breakfast should be something special, shouldn't it?

Speaking of special ... my great-aunt Marguerite was quite the cook and entertainer.  Many years ago, she self-published a cookbook of her recipes called Bon Appetit by Marguerite...long before Amazon made self-publishing so easy :-).    One of my favorites from that volume is a recipe for baked peaches.

Peaches + nutmeg + brown sugar ... how can you go wrong?  Using Marguerite's recipe for inspiration, I decided to make a baked peach oatmeal.  Follow your favorite method for making oatmeal and top with one baked peach half.  When combined, the baked peach will drip its sugary goodness all over the oatmeal ... resulting in one spicy, warm, delicious combination.

BAKED PEACH OATMEAL 
Printable version of this recipe

INGREDIENTS
1 large can of peach halves, drained
1/2 c. brown sugar
1/2 t. ground nutmeg
1/2 c. oatmeal (Quick-cooking works best, but you can get a similar effect from regular oats if you give 'em a whirl in the food processor)
1/2 t. cinnamon
1/4 c. melted butter

Oatmeal, prepared according to directions on the box and your preferences. 

DIRECTIONS
Drain peaches on paper towels.  Blend remaining ingredients and heap into the cavity where the pit would be on the peach.  Place in a baking dish.  Bake at 350 degrees for 20 minutes.

While the peaches are baking, prepare the oatmeal.  Directions for this can be found on the oatmeal box and either quick-cooking or regular oats will do.  I like to add raisins and a dollop of vanilla but let the remaining flavor come from the peach.

To prepare the dish, remove the peaches from the oven.  The brown sugar-oatmeal topping should be warm and runny.  Scoop oatmeal into a bowl and top with a peach.  Best eaten if you slice the peach into small pieces to allow the spicy, buttery brown sugar to flow all over the oatmeal.  Delicious!

Chunky Black Bean and Avocado Dip with Homemade Tortilla Chips

Happy New Year!  A few days ago,  I heard a commentator on the radio discuss New Year's Resolutions.  His opinion was that we shouldn't call them "resolutions," as this automatically implies the correction of a bad habit.  Instead, we should think of them as "goals" (so much more positive-sounding, isn't it?) and rather than focusing on correcting our flaws, we should think about advancing what we already do that is good and right.  Love this!  I think with this approach, a person stands a much better chance of actually sticking to the plan.

One of my goals for the New Year involves better use of my food dollar.  I'm not talking about coupons and such (although I use them when I can).  I've noticed that my family throws a lot of stuff out.  Leftovers, lettuce, celery, and other vegetables often don't get used before going bad.  I also have a habit of not checking my pantry before shopping, which often results in my purchasing something I already had.  The other day, I cleaned out a set of cabinets that held my baking supplies and was shocked to discover four boxes of unsweetened baker's chocolate in various locations.  This takes chocolate hoarding to an entirely new and pitiful level. 

For 2012, my goal is to get maximum use out of as many items as I can.  Not only will this save my family money, but it should save some time and produce some tasty meals.  It will mean a need to think more carefully about meal planning and how I can get not one, but two meals out of a combination of items.  Confession:  I'm not a fan of leftovers.  This means that to get two meals out of something, I'll need a "leftover makeover" for the second use. 

Last night, I made a fresh-tasting black bean and avocado salad that had just the right amount of crunch and tartness, thanks to a generous dose of lime juice.  Today, my plan is to repurpose that salad into a smooth-tasting dip that can be served during the afternoon's football games. Turns out that my refrigerator also holds a couple packages of tortillas that need to get used up, so homemade tortilla chips will be a nice addition.

CHUNKY BLACK BEAN AND AVOCADO DIP
Printable version of this recipe


INGREDIENTS
3 cups of last night's Black Bean and Avocado Salad with Lime (click here for original post)
1 t cumin
1 t garlic powder
Optional:  pinch of cayenne pepper

DIRECTIONS
Much of this depends upon your preferences.   I found that the salad on its own was a little too chunky to make a truly dippable dip, so into the food processor it went.  I pulsed the leftover salad until it had a chunky guacamole consistency.   Because the taste was still heavy on lime, I added cumin and garlic to make it seem more like guacamole.  If you like a little spark, a pinch (or more!) of cayenne pepper is a nice touch.

The dip tastes best if it has an hour in the refrigerator to meld the flavors.

Additional idea: wouldn't this make a delicious top to a refried bean~sour cream~layered dip? 

HOMEMADE BAKED TORTILLA CHIPS 

INGREDIENTS
Flour or corn tortillas (I prefer to use flour)
Nonstick cooking spray
Kosher salt
Optional:  seasoned salt, taco seasoning, or other combinations (equal amounts of chili powder + cumin + garlic salt = delicious!)

DIRECTIONS
Preheat oven to 350 degrees.  Place one tortilla on a firm surface; spray both sides with nonstick cooking spray.  Dust one side lightly with kosher salt or other seasonings.  Use pizza cutter or sharp knife to cut tortillas into 8 wedges.  Arrange in a single layer on baking trays.  Bake at 350 degrees for 6 minutes, monitoring carefully.  I like to flip my tortilla chips at the 6-minute point so the other side can get crispy.  Bake an additional 4-6 minutes.  Serve with dip.