The Beauty Of Bread

I used the second batch of the dough I made the other day for hamburger rolls. I like them large and flat, because I make my burgers really flat and don’t like them overwhelmed by bread. These rolls were delicious.

I’ve put together another batch of dough for tomorrow. Friends are coming to dinner and I’m making Bourbon Beef Stew and fresh bread.  I’m going to use the Multi-Pot. My plan is to pressure cook it early in the day and let it sit in the slow-cooker function for the remainder of the day.

Hopefully, I’ll remember to take photos.

And guess who has her first birthday tomorrow??? Pictures for sure of the birthday girl.


 

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Mmm… Cinnamon Bread

20170107_103120-1600x1200Cinnamon bread with raisins because that’s how I remember it when I smell the aromas and close my eyes go back to being 6 years old and shouting “Me Me Me” when my mama asked “who wants cinnamon toast”.20170107_103209-1600x1200Spreading melted butter on the rolled out dough makes it hard to seal the seams but I don’t care.20170107_103338-1600x1200That plastic mat is just the handiest thing but don’t let them tell you nothing will stick to it.  Use plenty of flour when you roll the dough out.  I have a silicone baking mat under it ti keep it from sliding around.20170107_125454-1600x1200These aren’t the prettiest loaves.  I went with this bread machine recipe for these and it seems to work ok.20170107_150215-1600x1200You can’t have too much cinnamon.

Friday Recipe Exchange: Got Soup?

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Well it’s been a whirlwind of activity here and I feel like I’ve made a lot of progress with the house and garden. Lots of cooking going on for friends and family because I love working in my new kitchen. It hasn’t left a lot of time for blogging. But dinner is in the slow-cooker and I have a moment before it’s time to walk Bixby, so tonight there is a recipe exchange.

JeffreyW and I once again had a mind-meld moment and both made a batch of Beef and Barley Soup this week. His yummy photo is pictured above.  My recipe is here and JeffreyW’s recipe is here, accompanied by great photos.

Chuck roasts were on sale this week, so I stocked up. I love a good pot roast and have a few recipe variations. I have a recipe for a Tangy Pot Roast here.  For a more traditional take on a yummy Slow-Cooker Pot Roast  including a full menu and recipes, click here. My new favorite ingredient is a dash of good whisky to deepen the flavors.  One of the roasts will be cut up and frozen for soup or stew.

The garden is still producing an abundance of ripe tomatoes, so I made a batch of Tomato-Spinach Soup, recipe here. For a vegetarian version, just omit ground beef. I make it both ways depending on my mood. Serve with grilled cheese sandwich on Easy Slow Rise Crusty Bread, pictured below and recipe here.

bread-and-jam

Another batch of tomatoes, along with zucchini, green peppers and eggplant (all garden fresh) went into a fresh dinner for guests this week, Garden Fresh Pasta, recipe here.

What’s on the menu tonight? Any fun plans for this first weekend of October?

Turkey Bean Soup1

Tonight’s featured recipe is what we’re having as part of a get-together tomorrow night. It’s simple, hearty soup that we can put together earlier in the day for a quick dinner. Then we’ll be heading out to the local historical farm for Wildlife Night. There will be owls.

Cranberry beans are usually easy to find, but if not, substitute cannellini white kidney beans – you can use dry or canned.

Turkey Bean Soup

  • 1 lb smoked turkey sausage, diced (or ground turkey, browned)
  • 1 lb dried cranberry beans (soaked overnight, drained)cranberry-beans-close-up
  • 8 cups of water (or 6 cups water, 2 cups chicken broth)
  • 1/2 small onion, diced
  • 2 bay leaves
  • 2 stalks celery, diced
  • 1 tsp dried Oregano
  • 1 tsp Chili powder
  • 1 tsp Cumin
  • Salt and pepper to taste

Slow-cooker

Add all ingredients to the slow-cooker and cook for 6 to 8 hours on low. Serve with fresh hot bread and salad for a complete dinner.

That’s it for this week. I’m heading out to buy paint…starting on the living room this weekend. Have a great weekend – TaMara



Turkey Bean Soup1

Spice, Spice, Baby

pumpkin-spice-wagons-are-here

It was 47 degrees when I woke up this morning. I should have been suspicious when I was surrounded by furry bodies, snuggled up trying to stay warm. Who needs a down comforter?

Fall is rushing toward me, but I am not ready for pumpkin spice anything yet. In fact, I’m using up the pumpkin I have today to make puppy treats – these to be specific.

I have made more salsa, two batches of jelly and my favorite bread dough is resting in the refrigerator, waiting for me to form it into loaves. I’m still waiting for the bulk of the tomatillos to ripen so I can make a big batch of salsa verde.

I will post photos and recipes for jelly and bread later (today with luck), but first I have to go start cleaning the garage. The house is pretty much done, except I need to reorganize my office filing system…but that’s for a rainy day. And since today is scheduled to be almost in the 90s, garden and garage have priority.

The poor garage – it has a nice shelving system, yet shelves are all empty because everything destined for the garage landed in a pile to be dealt with later. Later has arrived. Time to clean, sort and shelve.

Be back soon with garden pix and yummy stuff…

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French Toast Alert System Raised To HIGH!

Rolled Stuffed French Toast Final

The French Toast Alert System has been raised from Elevated to High, as we are expected to get anywhere from 6 to 15 inches of snow tomorrow. If you were lucky enough to get to the store and buy your milk, eggs and bread before the shelves were cleared out, here’s your french toast recipe. Bonus cute sous chef.

Originally posted January 2014

This is a very simple recipe, but I needed a helper, for sure. All you need for this recipe is a good quality bread – I used 12 slices – 2 eggs, 1/4 cup milk, dash of cinnamon, dash of salt, 8 oz of cream cheese, strawberry jam and powdered sugar. You can spread anything you want on the bread, go for your favorites. I think peanut butter and jam would be really good.

Step One: In a bowl, add eggs, milk, cinnamon and salt and beat well.

Step Two: Roll the bread flat, just not too flat, so it’s easier to roll up.

Easy Peasy

Step Three: Spread cream cheese and jam in the center of the bread. Don’t get too close to the edges, because you don’t want it to squish out when you roll up.

Jam and Bread

Step Four: Roll bread up. You’ll want to do all of them before you start dipping and cooking.

Suisse Chef

Step Five: Melt butter in a skillet (adding more as needed as you cook)

Ready to dip

Step Six: Dip bread rolls one at a time quickly into the egg mixture, don’t let them soak. Then add them to the pan.

Rolled French Toast

Step Seven: Cook over medium heat, turning as each side browns, until the whole rolls is golden brown. Remove and immediately dust with powdered sugar. Repeat until all rolls are cooked.  We served 4 with twelve rolls and it was more than enough.

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Bread and Kittens

DSC02875 (1600x1060)This little boy was left at the door of the shelter last Sunday, along with his sister.  At least they weren’t left to fend off coyotes out on a country road somewhere.  He’s had his shots and has been released into the kitten house with the others.  Too small yet to be chipped and fixed – Mrs J says the vet’s rule-of-thumb is to wait till they weigh five pounds, or roughly four to five months. 20150929_122516 (1600x1060)Moar buns!  These are still warm and I’ve just brushed them with melted butter.  They smell great!  We’ll have sloppy joes on a couple of them tonight.DSC02878 (1600x1060)This one just came in with three siblings.  Mrs J doesn’t have any info on any of them.DSC02879 (1600x1060)Here’s that same kitteh with a litter mate, calico coloring about the head and tail.  A pair of real cuties.20150929_144606 (1600x1060)I’ve been making the dough for the buns in my bread machine, letting them go through the first rise before dumping them onto a plastic mat to divide and shape.  I wondered the other day what the loaf would look like if I just let it go ahead and complete an entire bread cycle in the machine.  Bad idea, the loaf grew much to big and was sticking to the lid.  I’m guessing that full tablespoon of yeast the bun recipe called for had a lot to do with that.  Today I dumped the dough and cut it into two pieces, tamped it down into the pans and let it rise for another 45 minutes before sliding them into a 375 oven.  After 20 minutes they were done.20150929_155055 (1600x1060)They look and feel much like regular store-bought white bread, same texture and crumb, a bit more chew to the crust.  I bet they make killer BLTs.

Friday Recipe Exchange: Revisiting Fun with Ricotta

Yummy Cannoli by JeffreyW

Yummy Cannoli by JeffreyW

Things are not slowing down here. I put a bid in on a cute little Victorian house, only to face 15 other bids this past week. I did not realize house hunting was going to turn into a full-time job that feels like an episode of the Bachelor, where I go home without the rose each week. Between that and raising a rambunctious 10-month old Great Dane, the weeks are slipping by. Speaking of the Beast, I had to clean out the freezer to make room for his frozen apples halves (apples were on sale, so I stocked up) and his giant beef bones (again, on sale, so I stocked up and boiled a good two week supply). Deep in the freezer, behind the pumpkin, cranberries and leftovers, was a pint of ricotta.

Decided I needed to use it up, so I dug into the archives looking for my vegetarian meatball recipe. That became tonight’s featured recipe, and I pulled up the previous recipe exchange where it was featured and said, “hey, that looks good.” In other words, tonight is a repeat. Next week, though, I’m planning on sharing some fun recipes I’ve been playing with this week.

To start tonight, how about homemade ricotta? JeffreyW has made it and if you click here and he’ll take you step by step through the process.

He then puts his homemade ricotta to good use with Stuffed Shells, as pretty to look at as they are delicious. (recipe and photos here)

I have a great alternative to regular gnocchi, a lighter, easier version using ricotta cheese and a fire roasted sauce to make a simple, quick Baked Gnocchi. (recipe here).

A quick Skillet Lasagna (recipe here) is great for weeknights and a breeze to make.

And a yummy dessert from JeffreyW, a beautiful Cannoli recipe, pictured above and found here.

Finally, for the pet lovers, a Bixby update from the pup himself. If you click here, be prepared, he’s a Beast, standing at his full height on his hind legs.

What’s on your menu for the weekend? Anyone else house hunting? Have you started your gardens in earnest yet?

Now on to the featured recipe. These are very simple to make and are delicious. It’s a great vegetarian alternative for your pasta dishes. They’re light and once you get the technique down, you can play with the flavors and customize them to your palate.

Veggie Meatballs

Most of the recipes I looked at used Italian Breadcrumbs. But I really feel these need fresh breadcrumbs, so I’ve included instructions for making your own. I didn’t season mine because I didn’t want them to overpower the delicate flavors of the cheeses. Fresh breadcrumbs absorb flavors and moisture more than packaged ones, so I thought it gave the whole meatball a better, lighter texture. I added a bit of  garlic powder (fresh garlic did not work with this, it was overpowering and a touch bitter), basil, oregano and fennel. The fennel really took it up a notch. My second round of these, I added a bit of red pepper flake.

Spinach and Ricotta Vegetarian Meatballs

  • 1-1/2 to 2 cups fresh breadcrumbs (instructions below)
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan, asiago, romano cheese mix
  • 1-1/2 cups fresh spinach, chopped
  • 1 tbsp fresh oregano or 2 tsp dried oregano, crushed
  • 2 tsp fresh basil or 1/2 tsp dried basil, crushed
  • 1/2 tsp garlic powder (not salt)
  • 1/2 tsp fennel seeds
  • Salt and pepper
  • 4 eggs, beaten

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  • 1/4 cup fresh bread crumbs
  • 1/4 cup grated Parmesan, asiago, romano cheese
  • Olive oil

Breadcrumbs: this took a full 1-lb loaf of day-old Italian or French bread. I bought it from the day-old rack for cheap. I tore it into small pieces, spread out on a baking sheet and dried it in a 200 degree F oven for about 30 minutes. I didn’t want them toasted or seasoned because I thought it would overpower the delicate flavors of these meatballs. Once they were dried, I ran them through the blender. I reserved 1/4 cup for rolling the balls in before cooking.

Meatballs: Mix together ricotta, grated cheeses, spinach and spices. Add the eggs and mix well. Then add the breadcrumbs, 1/2 cup at a time. You want it to come together to form soft balls, but you don’t want it to be dry. Once you can form a soft ball with some structure, you don’t need to add more breadcrumbs.

Scoop up a heaping tablespoon (I used my cookie dough scoop) and roll the mixture into balls.

Mix together 1/4 cup breadcrumbs and 1/4 cup grated cheeses in a bowl and roll each meatball in the mixture, coating on all sides.

You can bake or pan fry these. I chose to pan fry, it used a bit of oil, but it gave them a nice flavor. Baking them would be my option if I was doubling the recipe.

To fry: heat olive oil in a skillet on medium and add the meatballs, leaving enough space between them to easily turn them. They are soft, so it’s a delicate process. The good news is, if you really want them round (instead of kind of flattened) you can reshape them after they come out of the pan. Turn them until they are golden brown on all sides.

To bake: place them on a well oiled baking sheet or use parchment paper. Brush them with a bit of oil if desired. Leave space around each one so they brown evenly and bake at 375 degrees F for 30-40 minutes until golden brown. You can turn them halfway through if desired.

Serve them with your favorite pasta and sauce. If you need sauce ideas, click here for Garden Fresh Sauce and click here for Awesome Sauce.

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

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