So...whats for dinner?
Comments
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Yes, Sherrill, making bread by hand takes quite a bit of kneading. Most yeast breads require a thorough initial kneading, then let rise the dough, then another one and shape it and let rise again.
My boyfriend bought the bread maker for me because after the BMX and reconstruction I couldn't knead dough well anymore, and I really really like my home-made bread! It wasn't very expensive, you don't have to buy a top-brand. Mine was like $50 and it has settings for all types of dough, including pizza and pasta.
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Thanks, Day! I think I should just buy a bread machine. I'm not sure I have the patience for making it the old-fashioned way
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Here is how the breads look. I like to make them in small loafs so they can be stored better.
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tougherthanithought I forgot about those crabcakes. I have some in the freezer too. Tonight is a pull from the freezer dinner. Husband wants my sweet & sour cabbage soup. This seems like a good cabbage week being St. Patricks day on Thursday.0
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Day those bread rolls look yummy!
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Day,
Beautiful looking loaves!! I think I am digging out my bread machine soon!!!
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Day- No wonder BF bought you a bread machine if this is what results! My mom was an amazing baker. She always made a double batch because my brothers would eat half of the bread when it was cooling!
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Oh yes, he loves my cooking, and would do anything to make my life easy too. I am really lucky. I also make usually double batch, because I have people visiting all the time, and also both neighbors on the sides of my house are elderly who live alone and usuallywhenever I bake something I bake extra to bring to them too.
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Day I agree, the bread looks AMAZING! I want to cut a hunk off warm and slather it with butter!
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Day, your bread looks absolutely delectable! Wish I had some right now
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Thank you, ladies! I wish I could give one little loaf to each of you!
I just had some with goat cheese and slices of yellow bell pepper.
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wow they look great… and I do have the goat cheese
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My DH made fish tacos tonight from http://allrecipes.com/Recipe/Fish-Tacos/Detail.aspx
we added pico de gallo and some lime wedges, very tasty!!!
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What's for dessert? I have posted any recipes for a while. These two looked good. I haven't tried them yet:
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Cranberry-orange cornmeal muffins
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Prep: 25 minutes | Cook: 30 minutes | Makes: 12 muffinsIngredients
• 1 1/2 cups flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup each: milk, fresh orange juice
• 1 stick (1/2 cup) unsalted butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• 2 teaspoons finely chopped orange zest
• 1 teaspoon vanilla
• 1 cup plus 2 tablespoons dried cranberries
• 2 tablespoons brown sugarDirections
1. Heat the oven to 350 degrees. Combine the flour, cornmeal, baking powder and salt in a bowl. Combine the milk and orange juice in a measuring cup.2. Beat the butter on medium speed in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar; beat until very light, about 2 minutes. Add the eggs one at a time, mixing each one in well before adding the next. Add orange zest and vanilla; mix well. Fold in half of the flour mixture with a spatula; fold in half of the liquid. Repeat with the remaining flour mixture and liquid; fold in the cranberries. Do not overwork the batter.
3. Pour the batter into a greased 12-muffin tin, making sure to get an equal amount of cranberries into each cup. Evenly sprinkle the brown sugar on top. Bake until golden, 30 minutes. Cool on a rack; serve warm or at room temperature.
Nutrition information
Per muffin: 240 calories, 34% of calories from fat, 9 g fat, 5 g saturated fat, 56 mg cholesterol, 36 g carbohydrates, 4 g protein, 126 mg sodium, 2 g fiber______________________________________________________________
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Peanut butter crunch bars
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Prep: 20 minutes | Cook: 5 minutes | Makes: 16 barsIngredients
• 3/4 cup barley malt
• 1/2 cup maple syrup
• 1 cup creamy natural peanut butter
• 8 cups brown rice cerealGanache topping
• 2 teaspoons soy milk
• 2 tablespoons nonhydrogenated margarine
• 1 tablespoon barley malt
• 1/2 cup chocolate chipsDirections
1. Place the barley malt, maple syrup and peanut butter in a saucepan; heat, whisking over medium heat, 2 minutes. Pour into a large mixing bowl. Add the rice cereal; stir with a spoon, then with your hands, until evenly distributed. Place mixture into an oiled 8-inch baking pan; press down firmly and evenly to cover bottom.2. Place the soy milk, margarine and barley malt in a small saucepan; heat over low heat until smooth. Turn the heat down to simmer; whisk in the chocolate chips until smooth. Drizzle over the cereal mixture; smooth with a rubber spatula. Let cool until topping is set; cut the mixture into bars.
Nutrition Information
Per bar: 254 calories, 40% of calories from fat, 11 g fat, 3 g saturated fat, 0 mg cholesterol, 36 g carbohydrates, 5 g protein, 208 mg sodium, 2 g fiber0 -
Thanks Lago! Those muffins look good!
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Lago, do you plan on making any substitutions for anything to make the cornmeal muffins healthier? I know you're some kind of Iron Chef! haha, at least in MY book
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- Apricot oatmeal bars- I have made these several times, they are delicious And healthy
- Filling
- 1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
- 8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
- Crust
- 1 3/4 cups all-purpose flour
- 1 packed cup light brown sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon fine sea salt
- 3/4 teaspoon baking soda
- 1 3/4 cups old-fashioned oats
- 1 cup (4 ounces) coarsely chopped walnuts
- 1 cup (2 sticks) unsalted butter, melted
- 1 egg, at room temperature, beaten
- 1 teaspoon pure vanilla extract
Directions
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
Filling: In a small bowl, mix together the jam and the apricots. Set aside.
Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.
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I'm an eight year survivor of BC.
Came to these boards soooo long ago when there weren't nearly as many. Food has been a big part of my journey through health and enjoyment to recovery. this year started a blog for what my family is making. eating and enjoying together each day of the year as a family...a memory book of sorts.
my recent post as per my cancer experience. maybe help for people to see life goes on and we move on. Michelle
http://carmelle-foodie365.blogspot.com/2011/03/day-66-cornmeal-crusted-chicken-sweet.html
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I have a question for all you chefs...what entree are you making to celebrate St. Patrick's Day? I like the traditional corned beef and cabbage. Unfortunately, hubby doesn't like cooked cabbage and won't eat sauerkraut on a reuben. Sooo....I need an idea for something that he will enjoy as leftovers because I am leaving Friday for 9 days to visit my grandkids. He'd probably be most happy if I made something Italian, but I am hoping for an idea that might be a little bit Irish. I've never tried making a lamb stew, which I am considering.
On another note, anyone out there ever make "Chinese Pie"? There's nothing Chinese about it, it's actually a French Canadian cassserole dish made with ground beef and onions, sauteed and layered on the bottom, followed by a layer of corn, then a layer of mashed potatoes (preferably with some cheese mixed in). Just pop in a 350 oven for about 30 minutes and you have a comfort food dish that is really quite good. Supposedly, this dish was developed to feed Chinese immigrants who worked on the Canadian railroad system. Here's the wiki story: http://en.wikipedia.org/wiki/Chinese_pie
My kids and hubby just adore this stuff, but I don't make it very often because I eat pretty low carb, and mashed potatoes and corn don't meet the criteria
Maybe I'll make that for him.
Michelle
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Saturn I would use a no cholestrol margarine instead of butter. I would have to make them first but I'm thinking you might be able to reduce the sugar. I would have to taste them/make them first before I did that. It's tough with dessert and bakes things to get rid of the sugar.
I would think both recipes would freeze nicely so you won't be temped to eat so many. Anything in moderation is OK in my book. When my husband wants cookies I bake them for someone else and leave us a few. Best way to keep them out of the house.
I am no iron chef.
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Luvrving- I knew there was someone else on this thread with French Canadian heritage, I couldn't remember who! I make that all the time in the winter and I remember you posting about Gorton- I pulled a batch out of the freezer last night as I had a craving. For you other ladies, Gorton is ground pork, you boil it (for about 5 hours) with onion and cloves. You boil until almost all the water is gone and then using a hand mixer blend it. You put it in containers and it makes kind of like a patte. We eat it on toast or english muffins with mustard on top. Sounds disgusting, but it is so yummy!
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I don't have French canadian heritage but LOVE French Canada. the best part of my childhood spent living there. Tourtiere is my favourite dish. Love Ricardo from Food Network, have his cookbook and use often. Michelle
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Michelle- (luvring) Sounds like the shepards pie i make occasionaly, if i want to make it a little more healthy i sometimes put thawed frozen pureed squash on top instead of mashed potatoes, just have to make sure it is squeezed thru a mesh or strainer to get excess liquid out.
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Ballymaloe (Irish Stew)
This recipe is a traditional Irish stew straight from Ireland. It is made with lamb, carrots, onions, and potatoes. Proper Irish stew is made with lamb, however, beef may be substituted if you must. Do try the variation with pearl barley for an even heartier stew.
Prep Time: 20 minutes
Cook Time: 2 hours, 15 minutes
Total Time: 2 hours, 35 minutes
Ingredients:* 2-1/2 to 3 pounds (1.35kg) lamb chops (gigot or rack chops) not less than 1 inch (2.5cm) thick
* 8 medium or 12 baby carrots
* 8 medium or 12 baby onions
* 8 to 12 potatoes, or more if you like
* Salt and freshly ground pepper
* 1-1/4 to 1-1/2 pints (750 ml-900 ml/3-3/4 cups) stock (lamb stock if possible) or water
* 1 sprig of thyme
* 1 Tablespoon (1 American Tablespoon + 1 teaspoon) roux, optional
* Garnish:
* 1 Tablespoon (1 American Tablespoon + 1 teaspoon) freshly chopped parsley
* 1 Tablespoon (1 American Tablespoon + 1 teaspoon) freshly chopped chives
* .
* Roux:
* 4 ounces (110g/1 stick) butter
* 4 ounces (110g/scant 1 cup) flourPreparation:
Preheat the oven to 180C/350F.Cut the lamb chops in half and trim off some of the excess fat. Set aside. Render down the fat on a gentle heat in a heavy pan (discard the rendered down pieces).
Peel the onions and scrape or thinly peel the carrots (if they are young you could leave some of the green stalk on the onion and carrot). Cut the carrots into large chunks, or if they are small leave them whole. If the onions are large, cut them into quarters through the root, if they are small they are best left whole.
Toss the meat in the hot fat on the pan until it is slightly brown. Transfer the meat into a casserole, then quickly toss the onions and carrots in the fat. Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. De-glaze the pan with lamb stock and pour into the casserole. Peel the potatoes and lay them on top of the casserole, so they will steam while the stew cooks. Season the potatoes. Add a sprig of thyme, bring to the boil on top of the stove, cover with a butter wrapper or paper lid and the lid of the saucepan. Transfer to a moderate oven or allow to simmer on top of the stove until the stew is cooked, 1 to 1-1/2 hours approx, depending on whether the Irish stew is being made with lamb or hogget.
When the stew is cooked, pour off the cooking liquid, de-grease and reheat in another saucepan. Slightly thicken by whisking in a little roux if you like. Check seasoning, then add chopped parsley and chives. Pour over the meat and vegetables. Bring the stew back up to boiling point and serve from the pot or in a large pottery dish.
To make the roux, melt the butter and cook the flour in it for 2 minutes on a low heat, stirring occasionally. Use as required. Roux can be stored in a cool place and used as required or it can be made up on the spot if preferred. It will keep at least a fortnight in a refrigerator.
Variation
Irish Stew with Pearl Barley: Add 1 to 2 tablespoons pearl barley with the vegetables. Increase the stock to 2 pints (1.2L/5 cups) as the pearl barley soaks up lots of liquid.Yield: 8 servings
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is is a copy recipe of the lettuce wraps from PF Changs! This is what im having tonight, it is so healthy and delishious
MARINADE
1 teaspoon cornstarch
2 teaspoons sherry wine or red wine
2 teaspoons water
2 teaspoons soy sauce
FILLING INGREDIENTS
1 1/2 lbs boneless skinless chicken breasts, diced small
5 tablespoons vegetable oil or peanut oil
1 teaspoon minced fresh ginger or grated ginger
2 teaspoons garlic, minced
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 ounce) can bamboo shoots, minced
1 (8 ounce) can water chestnuts, minced
1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions
COOKING SAUCE
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sherry wine or red wine
2 tablespoons oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
lettuce leaves, washed and taken off the head but left wholeMix all ingredients for "cooking sauce" and set aside.
In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.
Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.
Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and wter chestnutsl stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces and cover bottom of serving dish with them. THen pour chicken mixture on top of noodles. Serve along side lettuce leaves for everyone to take what they want, and then spoon into lettuce leaf and roll (like a burrito) individually themselves.55 Min & 4-6 servings
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Day - I saw a similar recipe on the FoodNetwork website and wondered about it. Thanks for the suggestion about using beef and barley.
Laurie - yup, my Memere was from one of those "Ste..." areas of Quebec (maiden name Michaud). My mom speaks fluent French. We moved away from NH when I was 4, so I never became fluent.
Debbie - I am pretty sure my hubby would have a coronary if I made Chinese Pie without the potatoes. He doesn't get them very often because I don't usually eat them. Some things are better left alone...lol
Michelle
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- Carmelle - tortieres are an absolute requirement for Thanksgiving and Christmas!
Laurie - everyone's Gorton recipe is a little different depending on the "family" recipe. Mine is ground pork butt (not just any ground pork), onions, salt, cinnamon and cloves. I make it in 5 pound batches which makes enough for the tortiere and then enough left over for toast or English muffins. For the tortiere, I just pull the meat out after a couple of hours - it doesn't need to cook down as much.
Michelle
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Yum thanks for all the new recipes!
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I agree, thanks everyone for the new recipes!
Tonight I have decided will be breakfast for dinner. I asked my three year old if that sounded good and he asked "can we do that?" lol, I thin kit's a first for me in a very long time! So pancakes, scrambled eggs and some pan fried potatoes are on the menu! Not to mention my english muffin with gorton:)
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Debbie, I also make a version of Thai Lettuce Wraps, but to make it easier I use ground turkey so I don't have to chop up the chicken in small pieces.
Tonight I made (and am eating it as I type this) a recipe using Thai Peanut Sauce (bottled to, again, make it easy). I cubed some chicken, cooked it in a little peanut oil, garlic and ginger, added a little soy sauce, sliced mushrooms, snap peas and edemame, cooked it for a bit and added some bottled Thai Peanut Sauce and had that over brown rice. Very easy and tasty!
Laurie, my kids love breakfast for dinner. I do, too! Thanks for reminding me! I'll have to do that in the near future!
Sherrill
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