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5 September 12

Recipe - Skinny Frittata

I made frittatas last week in an attempt to change up our breakfast menu. The turned out really good. Super tasty. I made a little one because there are only two of us, but this would be easy to scale up.

Ingredients:

  • 2 Large Eggs
  • 2 Egg Whites
  • 1 oz Feta Cheese (crumbled)
  • 1 cup Spinach
  • 1/2 Small Onion
  • Salt & Pepper

Directions:

  1. Preheat oven to 375.
  2. In a 6 inch iron skillet saute onion until soft in a healthy amount of butter (you need the butter so the frittata will slid out of the skillet). After onions are soft and spinach to skillet and cook until fully wilted.
  3. Meanwhile, beat eggs and egg whites, adding salt and pepper. Pour into skillet with onion and spinach after spinach has cooked down.
  4. Add feta on top. Bake at 375 for 15-20 minutes or until frittata separates from edges of skillet.
10 July 12
10 June 12
Joy of Cooking has failed me for the first time ever. Joy is the first place I turn to when I want a “scratch” recipe. I don’t always cook from it, but I use it as a barometer that I measure other recipes from. 
Joy does not have a single cracker recipe. Not one. Really. I have scoured the internet to find a good mix of cracker recipes. They are all pretty simple and follow the same rhythm. Make dough, roll, cut, bake. I have not tested most of these. I am still in search of the perfect “Cheese-It” cheese cracker recipe. I’ll let you know when I find it.
Olive Oil Cracker - http://www.101cookbooks.com/archives/olive-oil-crackers-recipe.html
Ritz Like Butter Cracker - http://www.cupcakeproject.com/2011/03/homemade-ritz-crackers-recipe.html
Water Cracker - http://www.epicurious.com/recipes/member/views/RUSTIC-WATER-CRACKERS-1272571

Joy of Cooking has failed me for the first time ever. Joy is the first place I turn to when I want a “scratch” recipe. I don’t always cook from it, but I use it as a barometer that I measure other recipes from. 

Joy does not have a single cracker recipe. Not one. Really. I have scoured the internet to find a good mix of cracker recipes. They are all pretty simple and follow the same rhythm. Make dough, roll, cut, bake. I have not tested most of these. I am still in search of the perfect “Cheese-It” cheese cracker recipe. I’ll let you know when I find it.

Olive Oil Cracker - http://www.101cookbooks.com/archives/olive-oil-crackers-recipe.html

Ritz Like Butter Cracker - http://www.cupcakeproject.com/2011/03/homemade-ritz-crackers-recipe.html

Water Cracker - http://www.epicurious.com/recipes/member/views/RUSTIC-WATER-CRACKERS-1272571

1 June 12

Rasberry Chocolate Cake

My bosses birthday was last week and I volunteered to bake a cake. This is a combination of several recipes. Turned out pretty good.

Cake
Ingredients:

  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 cup Dr. Pepper soft drink
  • 3 tablespoons unsweetened cocoa powder
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup butter
  • 1/2 cup buttermilk
  • 1 1/2 cups miniature marshmallows
  • 1 8oz jar Raspberry Preserves

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Well grease two 9 inch round cake pans.
  2. Mix together sugar and sifted flour in a large mixing bowl.
  3. In a saucepan combine the Dr. Pepper, cocoa, and 1 cup of the butter or margarine, bring to a boil. 
  4. Pour melted butter mixture over the flour and mix well. Stir in the beaten eggs, baking soda, vanilla, buttermilk and miniature marshmallows and mix well. Pour batter into the prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
  6. Remove from oven and set on cooling rack. Allow cake to cool completely before attempting to remove cake from pan.
  7. Using the raspberry preserves as filling and cover first layer liberally. Place second layer on top. Pour ganache (recipe follows) over cake and smooth over top and sides.
  8. Top with toasted almonds.

Ganache
Ingredients:

  • 8 oz Heavy Cream
  • 8 oz Bitter Sweet Chocolate

Directions: 

  1. Chop chocolate very, very finely. If using a food processor work in short bursts so as not to melt chocolate. Pour chocolate shavings into a medium mixing bowl.
  2. Heat cream to a full boil (boil bubbles even when stirring)
  3. Pour cream on top of chocolate. Let stand for 1 minute.
  4. Stir slowly without folding. Air makes for a poor quality ganache. Stir until smooth and glossy.
  5. Pour immediately over cake, see step 7 of Cake.
3 April 12
la-food:

Homemade Oreo Cookies. (Recipe)

la-food:

Homemade Oreo Cookies. (Recipe)

Reblogged: la-food

2 April 12
I’ve been reading up on Pizza Peels as of late. This is the only tool that I didn’t already have for baking  bread. I thought I could get by with out it. It only took one loaf to learn differently. Below is the low down on what you need to know about buying a pizza peel.
A pizza peel is a large flat blade with a long handle used to place, retrieve, and shuffle bread and pizzas in a hot oven. Transferring soft, risen dough directly onto a hot surface in the oven (like a stone or grill) allows the bread to develop a nice firm crust.
Most peels fall into two categories: Wood and Metal. Wood pizza peels require a little more care than metal. You will need to dry the surface as much as possible when cleaning and it will occasionally need oil. They also tend to have a thicker edge which makes it more difficult to retrieve or move things in the oven. Metal ones are easy to clean and can remove pizzas from the oven. The biggest draw back to metal is that dough tends to stick to them more often.
I prefer a wood peel. I rarely place bread or pizza directly onto the wire rack in the oven. So I always have a stone to pull the bread out with. I have had bad experiences with transferring dough, especially some of the stickier doughs, into the oven with metal. Many times I end up using my hands to drop the dough onto the stone, not very effective. And as a bonus, wood peels are really pretty.

I’ve been reading up on Pizza Peels as of late. This is the only tool that I didn’t already have for baking  bread. I thought I could get by with out it. It only took one loaf to learn differently. Below is the low down on what you need to know about buying a pizza peel.

A pizza peel is a large flat blade with a long handle used to place, retrieve, and shuffle bread and pizzas in a hot oven. Transferring soft, risen dough directly onto a hot surface in the oven (like a stone or grill) allows the bread to develop a nice firm crust.

Most peels fall into two categories: Wood and Metal. Wood pizza peels require a little more care than metal. You will need to dry the surface as much as possible when cleaning and it will occasionally need oil. They also tend to have a thicker edge which makes it more difficult to retrieve or move things in the oven. Metal ones are easy to clean and can remove pizzas from the oven. The biggest draw back to metal is that dough tends to stick to them more often.

I prefer a wood peel. I rarely place bread or pizza directly onto the wire rack in the oven. So I always have a stone to pull the bread out with. I have had bad experiences with transferring dough, especially some of the stickier doughs, into the oven with metal. Many times I end up using my hands to drop the dough onto the stone, not very effective. And as a bonus, wood peels are really pretty.

29 March 12
I bought this book off Amazon.com, Artisan Bread in 5 Minutes a Day. This is book is no joke. The time estimation that they give is truly accurate: 15 minutes of prep to make the dough and 5 minutes to shape the loaf. It takes about 20 minutes for the dough to rise and 30 to bake, so you have to stick around.
My first loafs turned out beautiful with nice, crisp crust and a moist yummy center. My husband and I ate on of them right out of the oven.
The book has more than just bread recipes too, not mentioned in the dust cover or on Amazon reviews. They have tips for getting the most out of your bread. There are several recipes that use stale bread so your (little) hard work doesn’t go to waste. There are 5 chapters before you even get to a recipe. The authors describe the method, equipment, trouble shooting, types of flour and how they effect the rise and texture of the bread. It has a good balance of technical and practical instruction.
The authors have a few youtube videos so you can get a good visual if you need: http://www.youtube.com/watch?v=JFJZPm-_2-M

I bought this book off Amazon.comArtisan Bread in 5 Minutes a Day. This is book is no joke. The time estimation that they give is truly accurate: 15 minutes of prep to make the dough and 5 minutes to shape the loaf. It takes about 20 minutes for the dough to rise and 30 to bake, so you have to stick around.

My first loafs turned out beautiful with nice, crisp crust and a moist yummy center. My husband and I ate on of them right out of the oven.

The book has more than just bread recipes too, not mentioned in the dust cover or on Amazon reviews. They have tips for getting the most out of your bread. There are several recipes that use stale bread so your (little) hard work doesn’t go to waste. There are 5 chapters before you even get to a recipe. The authors describe the method, equipment, trouble shooting, types of flour and how they effect the rise and texture of the bread. It has a good balance of technical and practical instruction.

The authors have a few youtube videos so you can get a good visual if you need: http://www.youtube.com/watch?v=JFJZPm-_2-M

12 March 12

Pesto Pizza

I’ve seen many variations of this pizza, all of them very yummy. This is how I make it:

Ingredients:

  • Pizza Crust (premade or from fresh dough)
  • Basil Pesto (I buy it from the store)
  • Mozzarella
  • Pine Nuts
  • Onion, Sliced

Directions:

  1. Spread pesto over pizza crust, draining excess liquid from spoon before placing on crust.
  2. Cover lightly with half of cheese
  3. Distribute onions and pine nuts evenly over pizza
  4. Cover with remaining cheese
  5. Bake at 450 for 10 minutes or until it looks yummy.
7 March 12

Chicken Tortillia Soup

I love soup because the actual prep time is so low normally. This one falls into a category I call dump soup. Dump soup is where you dump cans of stuff into a pot and turn on the burner. This is slightly more complicated than that but most of the work is already done for you if you have a stock of canned food.

Ingredients:

  • 1 lb of Chicken (your favorite kind, I use what ever is on sale, dark or white)
  • 28 oz Canned Tomatoes
  • 22 oz Canned Corn
  • 14-28 oz Canned Black Beans
  • 1 Can of Rotel
  • 1 Can Tomato Paste (the little ones)
  • 3 Cups Chicken Broth
  • 1 Large Onion
  • 1 Garlic Clove
  • Salt and Pepper

Directions:

  1. Cook Chicken. I grill mine on our George Foreman and work on the rest of the soup while it is cooking. Alternate directions for making your own broth below.
  2. Chop Onion and mince garlic. Add to pot with a swirl of olive oil (or what ever you got). Cook until onions are tender.
  3. Drain black beans and corn. Dump in pot along with tomatoes, rotel, tomato paste, chicken broth, and salt and pepper to taste. Cook on medium-low.
  4. When chicken is cooked through remove from heat and shred. Add to pot.
  5. Cook for 5-10 minutes on medium. Keep warm until ready to serve.

Homemade Broth Directions:

  1. Place chicken on the bone in soup pot with 6 cups of water and 1 tsp of salt. Bring to a boil. Reduce heat to medium and cook for 20 minutes or until chicken is cooked through.
  2. Remove chicken and allow broth to reduce by half (or to 3 cups of liquid).
  3. Chop onion and mince garlic. Add to pot. Add tomatoes, tomato paste, rotel, and drained black beans and corn. Shred chicken and add to pot.
  4. Cook for 20-30 minutes on medium-low heat.  Keep warm until ready to serve.
6 March 12
cooking-confessions:

Rosemary & Sea Salt Rolls in a Jar
Ingredients:
1 bag of frozen dinner rolls 
2 T. olive oil
Several sprigs of rosemary
Course sea salt
Small wide mouth jelly jars
Olive oil cooking spray
Directions:
Spray jars with olive oil cooking spray and then place the rolls in the jars, prepare according to the package directions up to right before you bake them. 
Take several sprigs of rosemary and pull the leaves off the stem and finely chop {save the tips of the sprigs to garnish the top of the rolls}. 
Mix the finely chopped rosemary with the olive oil. 
Once the rolls have risen brush the tops of the rolls with the olive oil and rosemary mixture and place the sprig of rosemary sticking out of the top of the roll. 
Sprinkle the top of the roll with course sea salt and bake according to package directions.

cooking-confessions:

Rosemary & Sea Salt Rolls in a Jar

Ingredients:

  • 1 bag of frozen dinner rolls 
  • 2 T. olive oil
  • Several sprigs of rosemary
  • Course sea salt
  • Small wide mouth jelly jars
  • Olive oil cooking spray

Directions:

  1. Spray jars with olive oil cooking spray and then place the rolls in the jars, prepare according to the package directions up to right before you bake them. 
  2. Take several sprigs of rosemary and pull the leaves off the stem and finely chop {save the tips of the sprigs to garnish the top of the rolls}. 
  3. Mix the finely chopped rosemary with the olive oil. 
  4. Once the rolls have risen brush the tops of the rolls with the olive oil and rosemary mixture and place the sprig of rosemary sticking out of the top of the roll. 
  5. Sprinkle the top of the roll with course sea salt and bake according to package directions.

Reblogged: cooking-confessions

Themed by Hunson. Originally by Josh