Mmm… Fresh Hot Rolls

20160916_1149031600x1200That King Arthur bun recipe is so versatile.  It’s been my go-to recipe for all of my soft bun needs for a while now.  Great for hamburger or hot dog buns and these cloverleaf buns are no different.20160916_1119281600x1200I dump the ingredients into my bread machine and run the quick dough cycle, it gives the dough one rise and beeps to let me know it’s my turn.  Roll small pinches of dough between your palms and tuck them into a muffin pan.  These have risen again and have been brushed with butter prior to baking.  I set my convection oven at 375 and give them 6 minutes, then turn them.  I let the color at the 6 minute mark inform the timing, these were starting to brown so I gave them just 3 more minutes and peeked, then added a another minute for 10 minutes total.20160916_1134151600x1200

Beef and Barley Vegetable Soup

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JeffreyW makes mouths water with this photo of his Beef and Barley Soup (with bonus foccacia recipe here)

It has been unseasonably cold here. Today was the first day that I could actually open the windows. So soup seemed like a good idea over the weekend. Chuck roast was on sale for the amazing price of $2.99 lb. So I bought several large pieces, cut them up to dinner size and a couple pounds up for soup and stew. First up was this soup.

Beef & Barley Vegetable Soup

  • olive oil
  • 1 lb chuck, cut into small cubes
  • 1/2 small onion, diced
  • 2 tsp crushed garlic
  • 14 oz can diced tomatoes
  • 8 cups of water (or water and vegetable broth**)
  • 12 oz sliced carrots (frozen ok)
  • 12 oz green beans (frozen ok)
  • 3 stalks of celery, chopped
  • 1/2 cup barley
  • 1/4 tsp cayenne
  • 1/2 tsp ground pepper
  • 1/2 to 1 tsp salt (more as desired)
  • 2 bay leaves (remove before serving)

large saucepan

Heat oil in saucepan, sauté onions for 1 minute, add beef and brown on all sides, add garlic and sauté for 1 minute making sure not to burn the garlic. Add remaining ingredients and bring to a low boil.  Reduce heat and let simmer for 40 minutes to 1 hour, until barley is tender.  Serve with biscuits or cornbread.

**For vegetable broth,  I blend the tomatoes, and an additional 6 oz of carrots, 6 oz of green beans, 2 stalks of the celery, 1 cup water into a smooth puree, to make a hearty base for the soup.  I like the hearty stock.

Yum.



 

Cabbage Rolls

DSC_1876 (1600x1060)This is my first try at cabbage rolls and they came out well enough that I’ll probably add them to the rotation.  My first notion was to do these in the pressure cooker and the recipe I used was written for that method but I ended up with so many I decided to just use the oven.20160228_105028 (1600x1060)I’m sure the folks who eat these regularly will giggle at my ham handed rolling skills but these aren’t all that bad!  I used ground beef and hot Italian sausage in the filling, along with the rice.  The recipe made 12 rolls, with the last one a jumbo in order to use all the meat mixture up.  They used about 1/4 cup each.20160228_125838 (1600x1060)After pouring the tomato sauce mixture over the rolls they were covered in foil and cooked for 2 hours at 350 degrees.  I used a can of tomato bits with green chilies and a can of roasted garlic tomato bits along with the tomato sauce.  I’m pretty sure these are hard to overcook.20160228_130625 (1600x1060)Yum!  I wasn’t sure what sides would work but a scan of a few forums saw many mentions of mashed potatoes so we went that way.  Good call, they worked well.

Friday Recipe Exchange: Bourbon Beef Stew

Bourbon Beef Stew

Just got back from an awesome play date for Bixby and lunch with friends for me. It sounds like we are in for a big snow storm next week and I am not ready. But the weekend is supposed to be nice, so we’ll get out and enjoy it while we can.

Speaking of snow, we had our first real snow this week, along with thunder, wind and rain. Although the inch of snow is long gone, the temperatures stayed cold enough for several days to make soups and stews the recipes of choice this week.

I began the week out by making Cream of Chicken Soup, recipe here.

Next up, the weekly dinner menu was Hearty Tomato Soup and Awesome Grilled Cheese, full menu, recipes and shopping list are all here.

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JeffreyW went with the ultimate comfort food (above), Baked Macaroni and Cheese, click here.

And if you want to spice things up, my friend Alton (not that one) makes Carne en su Jugo, recipe here –  there is also a full dinner menu and recipes at that link.

For the pet lovers, there is a Bixby update this week – he discovered piles of fall leaves.

How is your Friday the 13th going? What’s on your menu this weekend? We have a new movie theater opening, so that and a pottery show are on the agenda here. Are there good things cooking in your kitchen? Share your favorite soups and stews, I can always use something new for my recipe box. Especially with more cold on the way.

For tonight’s featured recipe (pictured at the top of the post), I played around with my basic stew recipe to make it bit more fun when friends came over for dinner this week. I didn’t have any wine handy, but always keep a bottle of good whisky in the pantry, so that became the little something extra for this one.

Bourbon Beef Stew

  • 1 lb chuck roast
  • 1 tbsp oil
  • 1 garlic clove, minced
  • 1/4 cup bourbon, whiskey, or wine (more as desired)
  • 1 small yellow onion, peeled and cut into large chunks
  • 4 carrots, peeled and cut into 1-inch pieces
  • 1 rutabaga or parsnip, peeled and cut into 1-inch pieces
  • 4 medium potatoes, scrubbed well and cut into large chunks
  • 1 bay leaf
  • salt and pepper to taste
  • 1 tbsp butter
  • 1/4 cup flour

skillet, dutch oven or slow cooker

Trim fat from chuck roast and cut into 1-inch pieces. Heat oil in skillet, add beef and quickly brown on all sides. Reduce heat, add garlic and saute for 1 minute. Add beef and garlic to dutch over or slow cooker. Deglaze skillet and add liquid to the beef mixture.

Add bourbon, vegetables, bay leaf and then add enough water to cover everything.

For stove top, bring to a low boil and stir occasionally. Once it begins to bubble, reduce heat to medium low cover and cook for 1 hour (longer will give you more flavor – reduce heat to low after 1 hour).  Stir occasionally.

For slow cooker – cover and cook on low for 8 hours. Then add the thickening sauce (below) and cook on high, uncovered, until thickened.

To thicken, heat 1 tbsp of butter and 1/4 quarter cup flour in skillet, stirring constantly until the flour is golden. Slowly whisk in about 1/2 cup broth from the stew until smooth. Whisk mixture into the stew, bring to a low boil, stirring constantly until stew is thickened. Reduced heat and let simmer 10 minutes and serve.

That’s it for this week. Have a terrific weekend – TaMara

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Friday Recipe Exchange: What’s in the Pantry?

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The sun is peaking through the clouds after two days of excellent rain. A little thunder, a steady drizzle and snow in the mountains, perfect Colorado fall.

Tonight’s recipe exchange was prompted by a friend of mine who recently lost her husband. I was working at her house and she asked me to come into the kitchen and began going through her pantry, freezer and refrigerator and filling a bag for me with things she didn’t think she’d be able to use. She doesn’t really like to cook much and cooking for one can be a challenge. That’s when I had an idea. I asked her if I could come over every once in a while and cook for her and use up a lot of these amazing ingredients. Her husband was a bit of gourmet, so the whole kitchen is filled with mouth-watering things.

What sold her on the idea was my desire to just pop in, look around the kitchen and come up with something on the spot based on what ingredients sparked my imagination. She thought that sounded like fun and I agree. One of the things I’m really looking forward to is using the black rice. I’ve never cooked with it before.

So for tonight, I went looking through my recipe files to find the ones that started out as a “whatever is in the pantry” meals. They are rarely the same thing twice, but I put the basics in a recipe.

Here are a few:

Pineapple and Bacon Fried Rice is one of the reasons I keep Ponzu Sauce on hand. Click here for that recipe and click here to see all of JeffreyW’s photos and recipes for a variety of fried rice dishes (including the one pictured above).

Pasta is always a great base for a quick dinner.  Here is my Pasta Rustica, (basic recipe here), that can include any number of items from your vegetable drawer or freezer.

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Of course JeffreyW has a great photo of Beef and Broccoli. Yum.

Spicy Beef and Broccoli (click here) is one of my favorite dinners to make with sirloin. And it’s great if you forgot to take the meat out to thaw until late. There is also a full menu, recipes and shopping list at that link.

I thought I hated vegetables, until I had Stir Fried Vegetables in a Bread Bowl, (recipe here) at a local restaurant. Quick and easy, serve over rice or noodles if your basket weaving skills are minimal (that would be me).

Finally, the weekly dinner menu starts with a basic recipe that you can jazz up with whatever you have on hand, Beef Vegetable Soup and Apple Pumpkin Butter. Menu, recipes and shopping list are here.

What are your go-to “raid the pantry” meals? Are there ingredients you always keep on hand for quick dinners? What’s on the menu for the weekend? I’m not sure there will be a recipe exchange next week, I’m hosting a dinner. Stay tuned…

For tonight’s featured recipe, I kept it as simple as it gets. If you can’t find pineapple salsa, JeffreyW has a recipe for it.

Frijoles Ananás

  • 2-15 oz cans pinto beans, drained and rinsed
  • 16 oz pineapple salsa
  • 1 tsp to 1 tbsp chili powder (start with 1 tsp and add more to taste)
  • 1/4  tsp to 1 tsp cayenne pepper (start with 1/4 tsp and add more to taste)
  • 1/4 cup chopped cilantro

To serve:

  • 8 oz shredded cheddar
  • 6 to 8 taco size tortillas, warmed

saucepan

Add beans, salsa and spices to a saucepan, bring to a low boil for 1 minute, reduce heat and let simmer 10 minutes, add cilantro and simmer for 5 additional minutes. Serve with cheese and tortillas.

If you want to make it a one-pot meal, add corn or cubed zucchini to the mix for a complete dinner. Serves 4 generously.

That’s it for this week. Have a great weekend – TaMara

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Moar Taco!

DSC_1198 (1600x1060)Mrs J was working her volunteer gig at the shelter when I had that taco earlier.  She came home and saw a picture of it and wanted taco! for her dinner or else, Mr eats-tacos-for-lunch!  Not a problem! He is also Mr eats-tacos-for-dinner!

Mmm… chili

DSC_1187 (1600x1060)That beef roast we used to make the veggie beef soup yesterday was plenty big to allow for leftovers.  Chili sounded good, what with the nighttime temps dipping into the 40s.  I almost brought out the meat grinder for the beef but decided against it in favor of a knife.  I left it in the freezer for a tad too long so it was more frozen than firm but my knife is sharp and I am able to bring a lot of weight to bear.  It ended up in a 1/4 inch dice – almost a mince.  I added the same amount of pork sausage, ending with 2 pounds or so in total.  I wanted to try a marinade so I put the meat into a stainless bowl and drizzled in rice vinegar and soy sauce, sprinkled on garlic powder, onion powder, and various chili powders, grated in half a big onion, diced and added the remainder, several minced garlic cloves, a couple cups of chopped peppers (green bell, poblano, jalapeno), salt, pepper, dry mustard, brown sugar, and maybe a few things more,  I’m sure I’m  forgetting something but this is most of it and should suffice.  I sealed that all into a plastic container and left it in the fridge overnight.20151011_103627[1] (1600x1060)

Cooking it down today was by far the easiest part.  Cook the meat and marinade in small batches and dump those into a bigger pot.  I like my Dutch oven for that.  Once you have the big pot going add your favorite beans and canned tomatoes – I like the tomato bits with green chilies.  I also stir in tomato paste or sauce, depending on how liquid it is, and bring out my secret weapon – anchovy paste.  A tablespoon will do and it adds a nice “something” I’d have trouble describing.  We’ve borrowed a word from the Japanese that covers it: umami.  Let it simmer for a couple of hours on the stove top, or in a 325 oven.  Add water as needed.

Enjoy!

 

Friday Recipe Exchange: Feed a Cold

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I have been fighting a cold this week and all I want is orange juice and homemade soup. So, of course, that’s the theme for tonight’s recipe exchange. Soups. And there are plenty on the blog, because both JeffreyW and I love soup. Just search on soups and you’ll come up with almost 300 entries.

Here are few selections:

Cream of Chicken Soup, click here.

From Joshua D (Yutsano), Cauliflower Beer Cheese Soup, click here.

From JeffreyW, three soups:

     Vegetable Beef Soup, picture above and recipe here

     Moroccan Spicy Lamb Soup, recipe here

     Parmesan Potato Soup, with Bacon, click here

What’s cookin’ in your kitchen this weekend? What must have recipe gets you through cold season?

Hands

Tonight’s featured recipe takes very little effort, so you can have quick and easy homemade soup for a weeknight dinner or when feeling under the weather.

Tortellini Soup

  • 2 cups water
  • 3 cups chicken broth
  • 8 oz sliced carrots
  • 14 oz can diced tomatoes (or equivalent fresh)
  • 2 stalks celery, chopped
  • ½ onion, chopped
  • 1 tsp oregano, crushed
  • 1 tsp basil, crushed
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 1 cup fresh baby spinach, rough chopped
  • 20 oz pkg frozen tortellini
  • 4 oz grated Parmesan

large saucepan

Add all ingredients to saucepan, except spinach, tortellini & Parmesan. Bring to a boil, reduce heat & let simmer for 15 minutes. Add tortellini and bring to boil again, reduce heat, let simmer 10 minutes, add spinach and let simmer additional 5 minutes, until tortellini is tender. Serve with Parmesan garnish.

That’s it for this week. I’ll try and have a Bixby update later…he’s been sleeping a lot the last two days, so I’m thinking, growth spurt.  – TaMara

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