I concocted this tonight from my own little brain, it tasted wonderful! We used it as a sauce for our Coconut Shrimp.
1/2 c Plum marmalade
1/2 kids cup of mandarin oranges (this is all I had for mandarin oranges)
1 large jalapeno
Horseradish
Salt & Pepper
Honey
Mix in blender and there you have it!
My friend Linda brought this bread to dinner a couple of weeks ago. It is a wonderful tasting bread.
adapted from Jim Lahey, Sullivan Street Bakery from the NYTimes 11/08/06
3 cups of flour, all purpose or bread
1/4 tsp. instant yeast
1 1/4 tsp. salt
Cornmeal and extra flour as needed
In a large bowl combine the first 3 ingredients. Add 1 5/8 cup of water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, 18 is preferable. (should be about 70 degrees but it has been colder here and did fine)
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface (may need more than light flour depending on how sticky the dough is). Place dough on this and flour the top and fold it over itself once or twice. Cover loosely with plastic wrap for 15 minutes.
Using just enough flour to keep dough from sticking to work surface and to your fingers, gently shape dough into a ball. Generously coat a cotton towel with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-8 quart heavy covered pot in oven as it heats. ( can be cast iron, ceramic, enamel, pyrex) Whendough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up. It will look like a mess but that’s okay. Shake pan once or twice if dough is unevenly distributed, it will straighten as it bakes. Cover with lid and bake for 30 minutes, remove lid to brown and continue to bakc another 15 to 30 minutes. Cool on a rack.
A couple of notes from me. I placed an extra towel on the granite counter top because it is so cold. I had to use a metal bowl because I made 1 1/2 batches. You need a big bowl and I will be buying a much larger glass or Pyrex bowl. The metal was fine but I prefer the glass.
I also used my Romertopf clay cooker. I soaked top and bottom at least 15 minutes and then placed it into the cold oven; then pre-heated the oven as noted above. Also, you will need to shape the loaf to fit the clay cooker. It is delicious in the clay cooker. I will be buying a cast iron dutch oven to try as well. I also decided to try adding some whole wheat flour. I only replaced 1 cup of flour to see how it tastes. It is heavier but still very tasty. I found I needed a little more flour when I removed it to the counter. It was very sticky and didn’t cooperated much. I found that it comes out great no matter how much of a mess it looks going in.
Kristin, I know my grandsons will love this bread. Enjoy.
I find that after coming home from a long day at work thinking of what to make for dinner isn’t always the easiest thing. Every week I go grocery shopping, normally on Sundays, and once I unpack the groceries I write out the menu for the week. This weeks menu:
Sunday – Spicy Grilled Chicken Salads
Monday – Enchiladas with fresh guacamole, Refried beans, and Corn
Tuesday – Coconut shrimp over brown fried rice with fresh broccoli
Wednesday – Cheesesteak sandwiches, french fries, and corn on the cob
Thursday – Beer chicken, mashed potatoes, veggies, and ranch beans
Friday – Homemade Pizza
Saturday – Lamb, pitas and hummus with Greek Salads
I have found that my boys really like having the menu done as well, they like to know what’s for dinner. Remember that dinner doesn’t have to be complex, all of my recipes are rather simple.
This is a quick way to make a nice piece of fish.
Salmon
Pesto sauce
Tomato
Onion
Salt & Pepper
Spread pesto sauce on salmon and add slices of tomato and onion. Sprinkle some salt and pepper and you are good to go!
You can either grill this or broil it, I normally grill it. Depending on the thickness of the fillet will dictate the cooking time. Wrap in tinfoil and cook until fork cuts through it easily and the fish is flaky.
This was fun to make for the first time and it turned out great. The fresh ingredients created such a vibrant smell. Simply wonderful.
2 cups fresh basil leaves
1/4 c flax seed
4-5 garlic cloves
1 small hot pepper diced
1/2 c virgin olive oil
1/2 c. Parmesan cheese
Salt & Pepper
Put in blender or food processor and blend until its mixed together well.
Part I:
Part II:
This is three layers of heaven.
Ricotta cheese mixture (see below)
Box of lasagna (I use the Barilla no-cook lasagna)
Sauce
Mozzarella cheese
Parmesan cheese
Cheese mixture:
1 15 oz. container low fat ricotta cheese
2 c mozzarella cheese
1/2 c Parmesan cheese
1 eggs
1 tbsp. parsley flakes
Mix together well.
In a 9 x 13 glass pan, spray the bottom lightly and then add a thin layer of sauce on the bottom. Take lasagna piece and spread the cheese mixture on top and lay on the sauce, do this three time to make the bottom layer. Pour sauce on top of the cheese mixture on each layer. Then start the second layer and spread the cheese mixture on top and place on top of sauce of the first layer. Once all three are covered add sauce to each piece of the second layer. Then create a third cheese layer and lay on top of second. This time you will want to use more sauce and cover the entire top of the lasagna. Spread two cups of mozzarella cheese and 1/4 cup of Parmesan cheese on top.
Bake at 375 for 30 minutes. If cheese begins to brown too quickly, add tinfoil to the top and continue baking.
This was my first time making this and I have to say it turned out wonderfully.
First you want to get a pork shoulder loin.
Lightly salt and pepper the pork. Put in tinfoil on Medium Indirect heat for 3-4 hours.
After grilling in foil for 20 minutes, add the sauce.
Sauce:
1 cup vinegar
1 1/2 tbsp. sugar
Tabasco Sauce
Diced hot peppers
Salt & Pepper
Whisk and mix together well, pour over the porn, the tinfoil will hold it all. Cook until internal temperature reaches 185 degrees. You can pull the pork with your hands or two forks.
Add BBQ sauce to pork and put on a fresh roll and you have one heck of a sandwich.
Tonight I made Pizza Sauce I and I added a few things and this turned out to be the best pizza sauce I’ve ever made. My husband claims the best he’s ever had and that’s huge. This makes a couple of servings, so use what you need and store the rest.
4 tbsp. olive oil
Several cloves of minced garlic (I use about six or seven)
1/2 c. diced onion
Several fresh peppers diced
1 12 oz. can of tomato sauce
2 tsp. dried oregano
2 tsp. dried basil
1 tsp. parsley
1 tsp. salt
1 tsp. black pepper
4 tbsp. tomato paste
1 tsp. Italian vinegar
In saucepan, saute garlic, peppers, and onion until tender. Add tomato sauce and then stir in seasonings. I find using a whisk lightly works the best to ensure everything is stirred in completely.
My kids have found the joy in Egg Salad Sandwiches and I have found the joy in them as well because of their cost and how filling they are! 18 large eggs cost me $1.49 at the grocery store yesterday, that’s a lot of salad.
Hard boiled eggs
Celery
Onions
Salt & Pepper
Mayo
Peel the eggs and cut into pieces, add in celery, onions, salt and pepper and mayo to taste.
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