Well, it doesn’t have to be a dilemma…just bake something amazing or make a smoothie!

Today, I’m showing you a recipe from scratch for Peanut Butter Banana Muffins that you’ll be so excited not only to make, but to devour. These are really tasty tidbits, and I made the small sized muffins today for a change.  They are adorable and delicious too.  Plus, they were super fast and easy to make.

Experiment in the kitchen with different ingredients you could add like dried fruits, nuts, seeds, cocoa/chocolate, coffee…whatever you think would be delicious with banana and/or peanut butter.

Type: Muffin Recipe
Serve With: Milk or Tea & Enjoy!
Prep Time: 10 min
Cook Time: 10-11 mins
Yield: 3 dozen small muffins

* The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

Ingredients:

• 2 cups flour – all purpose, or 1/2 & 1/2 whole wheat + all purpose
• 2 tbsp wheat germ
• 1 tbsp flax seeds
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tbsp bee pollen – * optional
• 3/4 cup peanut butter – smooth or chunky
• 2 tbsp honey
• 2 large eggs
• 3/4 cup tea – lukewarm, or water
• 1/4 cup peanut oil
• 2 large, ripe bananas – mashed

Instructions:

1. Preheat oven to 350 F.
2. In large bowl, combine flour, wheat germ, flax seeds, baking powder, baking soda.
3. In smaller, flat-bottomed bowl, mash bananas, add oil, peanut butter, tea, honey & eggs. Mix thoroughly until all ingredients are evenly distributed.
4. Pour wet ingredients into dry ingredients and stir until mixed thoroughly.
5. Pour mixture into greased/sprayed muffin tins/pans and bake in pre-heated oven for 10-12 min, or until knife inserted in middle comes out clean, and muffins are golden brown.
6. Allow to cool for 5 min in pan, then remove from pan to cool on a wire rack.

Well, that was one of the best ways to use up ripe bananas in your house! Try it…you’ll like it!

***

I hope you enjoy this Banana Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

How to Bake Peanut Butter Banana Muffins is a post from: The 'How to Cook' Blog

…And Rightly So!  People are “nuts” about nuts!

If it’s been a struggle to find good quality nuts at your grocer or in your area, you can always check online at places like nutsite.com for a wide variety of good quality, fresh nuts and seeds.

There are often times I will buy nuts in bulk. However, sometimes the nuts in the bins at the bulk stores look, well, not so great. Ensuring the quality of your nuts is very important.

Nuts, although they are hearty and can last in your pantry for a while, they are actually a perishable item. The reason? Well, nuts have inherent oils in them, which can go rancid after a time.  How quickly will depend on the type of nut or nut oil, and the atmospheric conditions in your home.

* Check out this quick video I did for you today explaining the Health Benefits of Nuts, as well as How to Find Good Quality Nuts and Seeds, and How to Store Them Properly:

I prefer to store all of my nuts and seeds in the refrigerator or freezer in an airtight container. This keeps the oils from spoiling and going rancid. Now, if you don’t know what rancid is, that just means the oil has gone bad…it’s decaying, so to speak. How will you know? Well, you won’t get a pleasant smell from the bag. You can often tell if your nuts are rancid just by the smell.

The other way to determine this is when you taste them. If the nut has a horrible flavor you don’t recognize, then they are likely rancid. There is nothing you can do at this point…you will have to throw them away. They are not usable for anything, which is a shame because nuts can be very expensive depending upon the type of nuts you prefer.

Now that you know how to store the nuts and ensure their quality. Be sure to check out nut recipes here on my site, or on The Food Network for delicious alternatives!

***

I hope you enjoy this Nuts post on Cooking with Kimberly. Until next time…

Eat Deliciously!

Finding Quality Nuts and Info on Nut Storage is a post from: The 'How to Cook' Blog

…Why? Because it has a really cool flavor, it helps you lose weight, is a de-stressor, encourages healthy bones & teeth, and gives you energy!

Most of the Oolongs I have had the opportunity to try in Canada have a flavor profile similar to that of buttered popcorn to me. However, the exact same tea is lemony to my mother. In essence, they actually range in flavors from floral all the way to deep roasted and buttery. It all has to do with the area the tea comes from, the line of the plant and the manufacturing/harvesting process.

Oolong tea is also allowed to wither in the natural sunlight, and is prepared in 2 different ways…with either long, curly leaves, or wrapped into small beads with a little tail. The latter is what I’m used to seeing, and is the more traditional way to prepare it.

The 3 factors that affect the outcome of your cup of Oolong tea, in my opinion, is quality of the tea, water temperature and brew time.

I prefer to use loose leaf tea, as you all have probably gathered by now, due to the quality it ensures, as opposed to more manufacturing and lesser quality, typically, of Oolong tea in teabags.

The water temperature needs to be approximately 90 degrees, which means you’ll boil your water in a pot or on the stove, take it off the heat and allow it to cool for about 2-3 minutes before pouring it over the leaves to ensure you’re not “scorching it”, causing it to change flavor and be bitter.

Brew time can vary between 3-8 minutes, but I prefer it brewed for around 4 minutes. Now, don’t throw away those leaves! They can be used up to 8 times, and in fact, it is well known in the “tea community” that the best brews come around the 4th brewing. Saves you money too!

Try using it for baking and cooking alike, not just in a fabulous mug!

Type: Tea Recipe
Serve With: honey, sugar, flavored finishing sugars
Prep Time: 1 min
Steep/Brew Time: 3-8 mins; I prefer 4 mins
Yield: 8 oz cup (32 oz teapot, if desired)

* The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

Ingredients:

• Oolong tea – 1.5 tsp/8 oz. cup; ~ 6 tsp/4 cup teapot
• 8 oz. water/cup
• sugar – if desired

Instructions:

1. Boil water and set timer for 3 minutes to allow hot water to slightly cool to approximately 90 degrees.
2. Pour over Oolong loose leaf tea in a filter in either a cup or a teapot.
3. Allow to steep for between 3-8 mins, depending on how you enjoy it; I prefer it for about 4 minutes; no longer or it will be bitter.
4. Remove tea filter from cup or pot.
5. Enjoy your tea by itself or with sugar, flavored finishing sugars.

Oolong tea not only tastes wonderful, but it is very good for you too! Try it; you’ll probably really enjoy it!

***

I hope you enjoyed this Chinese Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!идея за подарък

How to Brew the Perfect Cup of Oolong Tea is a post from: The 'How to Cook' Blog

Of course, we cooked! That’s a given…But what did we eat yesterday?  Well, whatever mom wanted, of course!

My mother, Ingrid Turner of IngridTurnerToday.com, requested a roasted chicken, so what I did was surprised her with something I haven’t made in a while, my Slow Roasted Chicken with the Best Skin Ever!

Check out How to Achieve the Same Deliciousness with this How-to-Cook with Kimberly video:

As sides, I made my easy Brown Sugar Carrots, and Mashed Sweet Potato & Potatoes with a White Wine Gravy that was stellar because the chicken renders so much juice when using this form of cooking. Even my nieces loved everything, and they can, at times, be somewhat picky.

For dessert, my niece actually requested I make the Rhubarb Poppyseed Yogurt Muffins I shared with you last week, but instead of yogurt, I used sour cream, since I was out, and it turned out equally as amazing as the first batch. Here’s the video:

Not only was the cake beautiful on the outside, but the stripe of key lime filling was pretty too, not to mention it was extremely delicious. The whipped cream icing is light, fluffy and not too sweet at all, which is something that deters me from eating cake…Yum!

Mother’s Day was a great celebration of our amazing mother. Hopefully, you had a great day too!

***

I hope you enjoy these Holiday Event Recipes on Cooking with Kimberly. Until next time…

Eat Deliciously!

A Cooking with Kimberly Mother’s Day is a post from: The 'How to Cook' Blog

Rooibos is actually a black tea from South Africa that is naturally non-caffeinated, and it has less tannins in it than black tea does, so it doesn’t stain your teeth in the same way black teas do.

Rooibos literally translated means “red bush” and it’s a plant that is broom-like, and in the legume family, believe it or not.

Today, I’m going to teach you How to Brew the Perfect Cup of Rooibos Tea in this post and the video below.

This type of tea is very high in anti-oxidants known for fighting cancer, aids in alleviating allergies even on the skin, breathing difficulties and so many more health ailments. It is also safe for nursing mothers to drink, and for people who are prone to getting kidney stones, like myself, because it contains no oxalic acid, which is a compound that forms some kidney stones.

With every tea I teach you how to brew, 3 things come into play: quality of the tea, brew temperature and brew time. I always use loose leaf Rooibos tea when brewing this type of tea, instead of teabags that are more processed and usually of a lower quality.

Rooibos can be brewed at full boiling temperature, meaning once your kettle boils, you can directly pour that water over the tea leaves without “scorching” them. Rooibos is not a delicate tea and can stand up to tougher techniques. The tea can be brewed for 5-8 minutes without causing it to be bitter.

You may serve it sweetened with honey or sugar, and milk, if desired.

Type: Tea Recipe
Serve With: sugar, honey, flavored sugars, milk (if desired)
Prep Time: 1 min
Steep/Brew Time: 6-8 mins
Yield: 8 oz cup (32 oz teapot, if desired)

* The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

Ingredients:

• Rooibos tea – 1.5 tsp/8 oz. cup; ~ 6 tsp/4 cup teapot
• 8 oz. water/cup
• sugar – if desired

Instructions:

1. Boil water and pour over loose leaf Rooibos tea that’s pre-measured, in a filter in either a cup or a teapot.
2. Allow to steep for 5-8 mins; no longer or it will be bitter.
3. Remove tea filter from cup or pot
4. Enjoy your tea by itself or with sugar, flavored finishing sugars and/or milk.

This is a beautiful tea you should try…See if you like the flavor. It’s probably more of an acquired taste than many other teas, but it’s wonderful if you enjoy it, and it is very healthy for you too.

***

I hope you enjoy this African Food post on Cooking with Kimberly. Until next time…

Eat Deliciously!

How to Brew the Perfect Cup of Rooibos Tea is a post from: The 'How to Cook' Blog

Today, I want to share with you How to Brew a Perfect Cup of White Tea, and you will find an instructional video below.

White tea comes from the same plant as black or green tea, Camellia sinensis, but it is harvested differently. White tea comes from both the leaves and the buds of the plant, and its namesake comes from the fine, silvery white hairs around the unopened buds. These fine hairs can often be seen when the white teas are brewed, floating on the top of the tea.

This tea typically comes from the Fujian province in China, and is allowed to wither in the natural sunlight before it’s harvested. It is not further processed, and what ensues is a very delicate tea with a very delicate flavor.

The tea I’m sharing with you today is Lovely Lavender White Tea from Teaopia, lavender being yet another very delicate herb and flavoring.

White tea isn’t just delicious, but also has many of the same chemical compounds as black & green tea, which are very healthy for you. It is an antioxidant, fights carcinogens & cancer, helps humans & animals with immuno-compromised situations, it is anti-fungal, and even helps fight dental plaque among so many other things like helping people with heart problems and diabetes. Just look up white tea, and you’ll be amazed by it’s healing qualities.

Quality of the tea, brew temperature & brew time vary from that of “regular” black tea. I use loose leaf tea because it’s of a higher quality than most any white tea you’ll get in teabag form.

The brew temperature is ideally 80 degrees, and only allow this tea to brew for 2-3 minutes maximum.

Since it is a very delicately flavored tea, I use only white sugar to sweeten it, as I don’t want to alter the flavor in any way other than sweetening it up a little.

Try it, you’ll like it!

Type: Tea Recipe
Serve With: sugar, honey, flavored sugars, milk (if desired)
Prep Time: 1 min
Steep/Brew Time: 2-3 mins
Yield: 8 oz cup (32 oz teapot, if desired)

* The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

Ingredients:

• white tea – 1.5 tsp/8 oz. cup; ~ 6 tsp/4 cup teapot
• 8 oz. water/cup
• sugar – if desired

Instructions:

1. Boil water and set timer for 5 minutes to allow hot water to slightly cool to approximately 80 degrees.
2. Pour over white loose leaf tea in a filter in either a cup or a teapot.
3. Allow to steep for 2-3 mins only, no longer or it will be bitter.
4. Remove tea filter from cup or pot
5. Enjoy your tea by itself or with sugar, flavored finishing sugars and/or milk.

This is a real treat to drink, when the tea is brewed correctly. Enjoy this delicate flavor, and the great health benefits.

***

I hope you enjoyed this How to Cook Video on Cooking with Kimberly. Until next time…

Eat Deliciously!

How to Brew the Perfect Cup of White Tea is a post from: The 'How to Cook' Blog

…That’s certainly the case with my life.

I just wanted to drop you guys a quick video to let you know what’s been going on the past few days, and why you hadn’t seen a new episode of the Cooking with Kimberly Show.

Every now and again, even a web chef needs a day off, and that’s just what this web chef did…I took a day off. Then, today, I have a photo shoot scheduled with Sai Vachan Creations – a South Asian jewelry designer, and that’s another day off the webisode grind. My apologies…

If you were unaware, I am also a Canadian model.

• Check out my Fan Page on Facebook: Kimberly Edwards’ Fan Page
• Follow me @KimberlyE on Twitter
• Subscribe to my Modeling/Personal: Kimberly Edwards’ YouTube Channel

I will certainly be continuing with the How to Cook Videos and will share something belligerently delicious very soon.

* Let me know what you think of Cooking with Kimberly by leaving a comment underneath this post in the comment box:

• How are you enjoying the CookingWithKimberly.com website?
• How are you enjoying the Cooking with Kimberly Show on YouTube?
• How do you like the Cooking with Kimberly Fan Page?
• Do you interact with me on Twitter @CookingWithKimE?

***

I hope you enjoy this Featured post on Cooking with Kimberly. Until next time…

Eat Deliciously!

Cooking with Kimberly Update – May 11, 2012 is a post from: The 'How to Cook' Blog

It is certainly an acquired taste. When I lived in Australia, the friends I lived with ALWAYS ate Vegemite, which is a Kraft product.

In fact, Vegemite is an Australian staple, much like peanut butter and jam is in North America. This is what people eat for breakfast there in their favorite way on toast with butter and/or cheese, and it is what is sent with children for lunch at school.

It is a savory spread made of yeast extract, is rather salty, and is an extremely dark brown color, almost black.

Yes, I guess that does sound kinda gross, doesn’t it?  In effect, Vegemite doesn’t really smell or look great, and when you first eat it, you may very well think it’s the most disgusting thing you’ve ever tasted in your life, just like I did.

However, my friends would continue to encourage me to keep on trying it, since they ate it all the time and hoped that one day I too would enjoy it the way they did. I must have tried it 10 times…yes, I was a serious trooper…and I STILL HATED IT!

Then, one miraculous morning, I woke up to diligently try it yet again in the hopes that my “acquired taste buds” had gotten it together, and lo and behold, they did. I was suddenly in mad, crazy love with this stuff! I was ADDICTED to it for at least a month, brought jars of it home with me to Canada, and still to this day, 17 years later, have marvelous friends in Australia, like Erin Littlefair, who send me this black gold!

I prefer mine on a toasted piece of bread that’s lightly buttered, quickly spread with Vegemite and served with extra old, sharp cheddar cheese slices.

Today, I decided to put a twist on it and prepare it like a grilled cheese sandwich with my favorite cheese grated. What a stellar idea! You’ll see!

Type: Sandwich Recipe
Serve With: a cold glass of milk!
Prep Time: 4 mins
Cook Time: 6-8 mins
Yield: 1 sandwich

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:

• Vegemite – as much as you prefer
• 2 slices bread – whatever kind you prefer
• 1/2 cup sharp cheddar cheese – grated
• butter – approximately 1-2 tsp
• olive oil – 1 tsp; * optional
• sprinkle garlic powder – * optional

Instructions:

1. Preheat a large frying pan on medium low heat.
2. Using approximately 1 tsp olive oil, pour into pan and using a paper towel, wipe inside of frying pan so that it’s just coated, but there’s no excess olive oil in it.
3. Prepare your bread by buttering one of the outside, flat surfaces of each piece of bread. Place on plate or counter with non-buttered side down. Then place piece of bread from other half of sandwich with buttered side down, so that both buttered sides are touching.
4. Spread Vegemite, as much as you prefer, on the top piece of bread on the side that wasn’t buttered.
5. Place one piece of bread from each sandwich, butter side down into frying pan, and top each sandwich with grated cheese, as much as you prefer.
6. Lightly sprinkle garlic powder on top and place other half of sandwich with piece of bread, with butter side up.
7. After approximately 3-4 minutes, or until golden brown on bottom side, flip over gently with a spatula and allow to get golden brown on bottom side as well.
8. Remove from pan, slice and serve.

Keep on trying Vegemite on toast until you finally like it, since it’s such an acquired taste, and then try using this recipe! You’ll be ready to absolutely love it!

***

I hope you enjoyed this Australian Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

How to Cook Vegemite and Grilled Cheese Sandwiches is a post from: The 'How to Cook' Blog

When I made a trip to a place in northern Western Australia, called Monkey Mia, I ventured out with a friend of mine that I had made there, Lisa MacKinnon.

We had the most marvelous time, and in fact, we had some SERIOUS foodie adventures while we were in Shark Bay and the surrounding area. (Remember, Lisa? LOL)

Lisa and I have kept in contact over all these years, with Facebook being a great tool to stay in touch.

Well, we are a little older now, and Lisa has children and lives back in her home country of New Zealand in Cambridge. Her two children, Talia & Jackson, who happen to be extremely adorable & clever, are two of my biggest fans, along with their mom, Lisa.

Photo Right: Talia & Jackson watching Cooking with Kimberly Shows on the laptop.

On a daily basis, they interact with me on my Cooking with Kimberly fan page on Facebook by commenting, uploading photos, trying out my recipes and watching the Cooking with Kimberly Show on YouTube.

They frequent my website and enjoy looking at my informative posts and recipes.

In fact, they enjoy Cooking with Kimberly so much, they honored me by creating a dish they love to make with a native New Zealand fruit called feijoa. Not only did they create this dessert, they made a video to show me, my fans & the world, How to Bake Feijoa and Apple Crumble New Zealand Style, that I wish I could have tasted myself or had smell-a-vision!

Photo Left: Talia in the kitchen prepping feijoa for their Cooking video they made for me.

Talia, my dear, you are simply amazing and truly awesome on camera…What a personality! Keep up the good work and helping your mum in the kitchen. I am so proud of you!

To which I made a video response, being overwhelmed by how awesome that was they thought of me!

Today, I had the utmost joy to wake up, log onto Facebook and have a photo posted on my wall by Lisa showing her son, Jackson, watching one of the episodes of my show with my mother on the laptop. Lisa explained:

You even have Jackson watching your videos Kim!!! He just said “this is cool” and then “shush up Talia, Kim’s a model“!!!!!!! Haaaaaa, I kid you not!

If that’s not the absolute most precious & endearing thing you’ve ever seen, I don’t know what is!

Jackson, you’re awesome, Dude!!! Can’t wait to see you cook something in the kitchen with your mom & Talia!

Not only am I extremely flattered by this family’s cooking devotion, but I absolutely relish the fact that Lisa cooks with her kids and encourages them to learn how.

Great mothering, Lisa! You’re instilling life-long skills, and a life-long appreciation for good food and good health! Good on ya, mum!

Now, I haven’t ever had the pleasure of meeting Talia & Jackson in person, and I haven’t seen my dear friend, Lisa, in 17 years, believe it or not…nor have I ever visited New Zealand, which is totally on my bucket list! Wow, I’d love to visit and cook with them in their kitchen too!

Sit tight, little chefs!

Currently, it’s the middle of the night in New Zealand and they won’t see this post until they wake up, but I do hope I put half the smile on their faces that I had this morning seeing this photo.

A big thank you to my Biggest, Little Fans in New Zealand, as well as all of you who make it possible for me to do what I love to do…Cook & Teach You How Too!

* Interact with me, share with me what’s going on in your kitchen, what you think of my recipes & posts, watch my show and leave comments. I’d love to share your CookingWithKimberly.com Fan Story too…

***

I hope you enjoy this Food Fun on Cooking with Kimberly. Until next time…

Eat Deliciously!

Cooking with Kimberly’s Biggest Little Fans from New Zealand is a post from: The 'How to Cook' Blog

…How much people hate doing so because they smell bad, it’s difficult, the onions make their eyes water, and so on.

Onions are your friend! Not only are they very healthy for you. You can even Get Rid of Your Cold with Onion!

They are the basis to MOST ethnic cuisines around the world, and the basic building block for flavor in many dishes.

Don’t stress! Don’t cry! I’m here to help you…

* Here’s a video tutorial to assist you when dicing & chopping onions to do it properly, quickly & easily! Below the video are the written instructions!

If you use a sharp knife, it will easily slice through the onion without releasing so much of the irritants that bother your eyes and nose. Not only that, you won’t be so frustrated and likely won’t injure yourself when you’re chopping.

Be sure to follow these steps below…

Ingredients:

• 1 onion

Tools Needed:

• sharp chef’s knife
• cutting board

Instructions:

1. First, slice onion in half from tip to root.
2. Chop about 1/2″ of the tip off, not root end.
3. Peel off skin from each half of the onion, keeping root end intact and holding onion together.
4. Laying onion with the flat end down on the cutting board, slice down from one end to the other parallel to root/tip line, slicing through the end where the tip was, but not slicing all the way through to the root end leaving about 1/2″ leeway, because the root end will keep it all together. Make consecutive strokes next to each other, trying to be as uniform as possible.
5. Next with chef’s knife parallel to the cutting board, starting at the bottom of the onion through to the top, slice through onion ensuring not to slice all the way through the root end, leaving about 1/2″ leeway. Make consecutive strokes on top of each other, trying to be as uniform as possible.
6. Then, from the tip end, perpendicular to the root/tip line, slice through the onion from top to bottom all the way through to the root end, trying to be as uniform as possible.

* Tip: For a smaller dice, make strokes closer to each other. For a rougher chop, make less strokes through the onion in each direction.

Now, you have onions ready for any dish you want to flavor with this vegetable. Here is a list of Onion Recipes & Information on the site.

See, that wasn’t so bad! The quicker you work, the less your eyes and nose will be irritated by the onion fumes.

***

I hope you enjoy this How to Cook Video on Cooking with Kimberly. Until next time…

Eat Deliciously!

How to Dice an Onion Properly is a post from: The 'How to Cook' Blog

This is a Russian or German Mennonite recipe called Pirozhki. Now, today, we will be filling it with the most traditional filling of meat.

They look like marvelous, little, torpedo-shaped buns that have the most amazing surprise inside. We typically serve them with prepared horseradish, and either hot or cold.

Pirozhki are a “delicacy” in our household, even though they are baked often. It’s always a treat, and we’ll actually sneak them and “fight” over them.

They are perfect little meat pockets that can be served as a main course, or grabbed as a cool snack!

We are using the exact same dough recipe as Grandma Kasper’s Zwieback Buns Recipe.

I hope you enjoy this recipe, along with the historical background banter my mother shares with you of her childhood, as well as the history of our family living in Russia and immigrating to Canada.

Type: Bread Recipe
Serve With: prepared horseradish
Prep Time: You’re in this for a few hours easily…read below
Bake Time: 12-15 minutes
Yield: 3-4 dozen, depending on size of each pirozhki you form.

* The ingredients & instructions are listed before the instructional video below the “Pirozhki Dough Ingredients” & “Pirozhki Dough Instructions.

Pirozhki Dough Ingredients:

• 3 cups milk
• 1 1/2 tbsp traditional yeast – not fast-rising; We prefer Fleischmann’s brand.
• 1 tbsp table salt
• 2 tbsp sugar
• 1 egg
• 1/2 cup shortening
• 1/4 cup butter
• ~ 7-8 cups flour – all-purpose + bread flour

Pirozhki Dough Instructions:

1. In a small bowl, dissolve 1 tbsp sugar  in 1/2 cup warm water (not hot).
2. Sprinkle yeast on top of water and allow to bloom covered with a cloth or paper towel in a draft free area until it doubles in volume and looks foamy. Set aside.
3. Scald milk in a pot or in microwave. * Please watch instructional video below, and check out the blog post on How to Scald Milk:

1. Combine shortening, butter, salt and scalded milk in a large mixing bowl and thoroughly mix, either by hand or with a wooden spatula.
2. Add 2 1/2 cups all-purpose flour, and 2 1/2 cups bread flour into large mixing bowl and stir until evenly combined.
3. Add bloomed yeast and water into bowl, and again combine thoroughly.
4. Add egg to mixture and combine thoroughly.
5. Alternately, add all-purpose flour and bread flour 1 cup at a time and combine thoroughly until the dough reaches something that looks and feels like “cellulite”.
6. Remove dough from bowl and place onto a lightly floured pastry sheet or counter top. Knead until all lumps are gone, and dough is smooth. * Tip: If the dough is too sticky at this point, add very small quantities of flour 1/4 cup at a time, to achieve a non-sticky, smooth result that is still soft.
7. Form dough into smooth ball shape.
8. Return dough to large mixing bowl that has been lightly greased with shortening or butter, and cover bowl with plastic wrap and cover with a linen or cotton tea towel. You may also want to wrap the entire bowl in a large bath towel, especially in colder months.
9. Allow to rise in a warm, draft-free area until it at least doubles in volume.
10. * See Instructions Below for “Meat Filling Instructions” & “Forming Pirozhki Instructions”.

* The ingredients & instructions are listed above this video for measurements & directions on How to Make the Pirozhki Dough. Please enjoy the instructional video below:

• 1 1/2 lbs ground meat – pork, veal, beef, or any combination of the three
• 1/2 cup onion – minced
• 1 whole clove garlic – minced
• 1/4 cup carrot – grated
• 1 bay leaf
• 1/8 tsp cayenne pepper
• 1 tbsp fresh parsley – finely chopped
• 1 tsp wine – * optional; red or white
• 1 can cream of mushroom soup – We prefer Campbell’s.
• 1 tsp all-purpose flour
• black pepper – to taste
• sea salt – to taste
• 1 tsp oil – canola, vegetable or olive to prepare in frying pan

Meat Filling Instructions:

1. In a large preheated frying pan on medium heat, add oil and ground meat. Lightly brown the meat, constantly stirring, breaking up chunks thoroughly. Remove from pan and reserve.
2. If necessary, add ~ 1tsp of oil to pan, add onions and soften until they are translucent on medium heat. Add garlic, cayenne pepper, some black pepper, some sea salt, and half of parsley and continue to saute for an addition 2 mins.
3. Add wine, carrots, cream of mushroom soup, bay leaf. Combine thoroughly and continue to cook for about 2 more mins.
4. Sprinkle flour on top of mixture in frying pan and stir until thoroughly incorporated. Continue to cook in pan for another 3 mins.
5. Take bay leaf out of mixture.
6. Add cooked ground meat back to mixture and combine evenly.
7. Adjust seasoning with pepper and salt to taste, and add remaining fresh parsley. * Tip: The mixture should be the consistency of tapioca pudding. If it’s too dry, you may add milk 1 tbsp at a time until you reach the proper consistency. If it’s too wet, sprinkle an additional tsp of flour and continue cooking for an additional 3 mins. Then, reassess the consistency and repeat if necessary.
8. Remove from heat and allow to cool to room temperature.

Forming Pirozhki Instructions:

1. Once it has risen, pinch off 1/4 of the ball of dough. Cover rest of dough again and reserve to the side.
2. Pinch off golf ball size balls with your thumb and forefinger and place them on a lightly floured pastry sheet or counter top. Press them down with the heel of your hand. Then, flatten them out slightly more with a rolling pin until they are about 4″ in diameter.
3. Place approximately 1 heaping tbsp of meat filling into the center of each dough circle.
4. Fold the disc in half to cover filling into a half-moon shape, and pinch together the edges to completely seal.
5. Place each torpedo-shaped, meat-filled pirozhki onto a non-greased cookie sheet with pinched seam down on the bottom. * Note: Be aware, they will double in size after rising. Please place them accordingly to account for them doubling with an extra 1.5″ in between them. * Tip: Place them diagonally in rows in order to accommodate more pirozhki on each cookie sheet.
6. Cover each cookie sheet with a clean linen or cotton tea towel and place in a warm, draft-free area until the pirozhki double in size.

* The Instructions for this Video are listed above this video for directions on How to Fill the Pirozhki. Please enjoy the instructional video below:

1. Preheat oven to 400 degrees, on convection setting if you have it.
2. Depending on size of oven, place 1 or 2 cookie sheets of pirozhki into oven and bake for 5 minutes at 400 degrees.
3. Reduce heat of oven to 350 degrees and continue baking for an additional 7 minutes.
4. At this point, check in the oven to see if the pirozhki are golden brown in color. If not, leave them in an addition 2 minutes (at a time).
5. Remove from oven and place on a heat protected surface.
6. Take a spatula and gently loosen each pirozhki.
7. Remove each pirozhki from cookie sheets and place on cooling racks.

Eat hot or cooled, and serve with prepared horseradish, if desired, and enjoy on their own, as a snack or as a main dish at a meal.

***

I hope you enjoy this Russian Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

How to Bake Russian Mennonite Meat Pirozhki is a post from: The 'How to Cook' Blog

It’s the perfect time to make a great soup, in my personal opinion, and a bag of green split peas is what sparked me today to create one of my traditional favorites, Green Split Pea Soup.

Experiment with different meats and liquids (water, teas, broths) you’d like to add, if you so choose.

You’ll enjoy this classic, and feel free to spice it up as you wish. This recipe is more true to “classic form” in our family.

Type: Soup Recipe
Serve With: fresh, crusty French or Italian bread, topped with a dollop of sour cream or Balkan-style plain yogurt
Prep Time: 12 mins
Cook Time:
Yield: Approximately 6-8 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

• 1 package dried green split peas – approximately 900g
• 3 large sausage links – diced…
• OR 4 slices bacon – sliced
• stock/water/tea
• 1 cup white wine – * optional
• 1 cup cream or milk
• 1 1/2 large onions – diced; Check out my tutorial video on How to Dice an Onion Properly
• 4 whole cloves garlic – minced
• 1 large carrot – grated or finely chopped
• 3 tbsp fresh parsley – minced
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper – or to taste
• 1 bay leaf
• freshly cracked black pepper – to taste
• sea salt – to taste
• 1 tbsp olive oil

Instructions:

1. In a large preheated soup pot on medium heat, add 1 tbsp olive oil, and brown sausage and bacon until brown and crispy. Remove from pot and reserve until later, leaving rendered oil/fat from meats in pot.
2. Add onions and carrots to soften on medium heat with some freshly cracked black pepper and sea salt, a tiny bit just to start the flavors.
3. Add garlic and bay leaf and continue for another 2 minutes.
4. Add cayenne pepper, and rinsed, and/or soaked green split peas (or already cooked split peas – * Tip: Check out my post on >How to Cook Beans in Your Rice Cooker) to the pot and cover with water, tea or stock and bring it up to a simmer, stirring frequently, until split peas are completely softened and cooked through. * Tip: Taste test them by skimming a few out of the pot. * Tip: If liquid gets low in the pot, just add more to cover the peas, etc. * Tip: As peas or beans cook, they sometimes cause a brown foamy film to form on the top of the soup. When this happens, take a ladle or large spoon and skim off the brown
5. Once split peas are softened, add white wine and simmer for an additional 5 mins. Remove bay leaf and discard.
6. Take a hand blender and zip the soup up until you achieve your desired consistency whether that be completely smooth and velvety or rustic with some chunks.
7. Add reserved meats, cream/milk, and fresh parsley into pot and stir.
8. Be sure to taste test before serving and adjust seasonings to taste.

Try serving this with a fresh, crusty loaf of French or Italian bread, and topped with a dollop of sour cream or Balkan-style plain yogurt. Yum!

***

I hope you enjoy this How to Cook Video on Cooking with Kimberly. Until next time…

Eat Deliciously!

How to Cook Green Split Pea Soup is a post from: The 'How to Cook' Blog

In the video below, I used a black looseleaf tea that’s Cranberry flavored, with actual dried cranberries mixed in.

This tea is from Lauriam Tea House in Bowmanville, Ontario, and was lovingly given to me by one of my sisters, as she knows I really love tea.

Also, today I’m using a lemon zest flavored finishing sugar I showed you all how to make yesterday to sweeten my tea.

Don’t be scared in your kitchen to try something new. Don’t worry, I’ll make sure you’re a champion in your kitchen!

Type: Tea Recipe
Serve With: sugar, honey, flavored sugars, milk (if desired)
Prep Time: 1 min
Steep/Brew Time: 5 mins
Yield: 8 oz cup (32 oz teapot, if desired)

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

• 1 tsp black tea – per each cup (~ 4 tsp/teapot)
• 8 oz water – per each cup (~32 oz/teapot)

Instructions:

1. Boil water and pour over black loose leaf tea in a filter in either a cup or a teapot.
2. Allow to steep for 5 mins only, no longer or it will be bitter.
3. Remove tea filter from cup or pot
4. Enjoy your tea by itself, with sugar, flavored finishing sugars and/or milk.

***

I hope you enjoy this How to Cook Video on Cooking with Kimberly. Until next time…

Eat Deliciously!

How to Brew Black Looseleaf Tea is a post from: The 'How to Cook' Blog

In fact, I haven’t made rye bread in a while, probably because a combination is what I was looking for, but nothing sparked my interest in my head, until I saw a bottle of flat cola in my refrigerator.

Rye & Coke/Cola Bread in the Bread Machine sounded like an awesome idea, and is a cool “play on words”, isn’t it?

Now, the Rye isn’t actually the alcoholic beverage, rye, it’s rye flour.

Try it, you’ll like it!

Love Rye Bread? Try my Cranberry Rye Bread Recipe for the Bread Machine too.

Type: Bread Recipe
Serve With: Softened butter
Prep Time: 7 min
Cook Time: 2 hrs 35 min
Yield: 1 loaf

The ingredients & instructions are listed below the videos for measurements & directions. Please enjoy the videos below.

Part 1:

Part 2:

Ingredients:

• 1 cup cola – room temperature
• 1 1/2 tbsp butter
• 1 tsp sea salt
• 1 tsp ground caraway – You may want to use caraway seeds instead (~ 2 tbsp).
• 2 tbsp flax seeds – or whatever seeds you prefer
• 1 1/3 cups rye flour
• 2 cups bread flour – I prefer Robin Hood brand.
• 1 1/2 tsp bread machine yeast – I prefer Fleischmann’s brand.
• 1 tbsp rolled oats – Optional; to top.

Instructions:

1. Combine all ingredients in the bread machine reservoir/pan wet ingredients first, followed by dry ingredients (except rolled oats), yeast last.
2. Turn on the machine to the Dark dough cycle, if you have one. * Tip: If dough looks too wet, add more flour 1 tbsp at a time; if dough looks too dry, add more water 1 tsp at a time.
3. It takes 2 hr, 35 min for my machine to bake this type of bread.
4. When bread is finished baking, open lid of the bread machine to let it cool slowly for about 10 min.
5. Take bread out of baking pan, and wait another 5 min.

Experiment in your kitchen…Don’t be scared! Maybe even try using a gingerale instead of coke…Rye & Ginger Bread. Yum!

***

I hope you enjoy this Breads Recipe on Cooking with Kimberly. Until next time…

Eat Deliciously!

How to Bake Rye and Cola Bread for the Bread Machine is a post from: The 'How to Cook' Blog

True…However, there are times when flavoring sugar for desserts, drinks, fruits, etc. can be simply amazing and truly perfect! A little something different…that “je ne sais quoi”!

Typically speaking, you don’t use a lot when you’re talking about finishing or flavored sugars. They are simply to enhance flavor and give a marvelous twist. So, it’s really unnecessary to make huge batches of these sugars unless you have a specific, huge project you’re about to embark on creating.

You may use different types of sugars, such as super fine, Turbinado, Demerara and simple, plain granulated. You may want to even pulse the plain granulated in a food processor a few times to create something more super fine in texture. I haven’t used powdered or icing sugar, but I`m sure you could, especially if you`re only using ingredients that are more dry in nature.

They are extremely simple to make and you’ll really love them. It gives you a bit more variety in your kitchen, and is an extremely inexpensive way to be gourmet.

Not only that, they are beautiful to create for presents. Simply package them in a beautiful way, and “Voila”!

Today, I am going to show you how to create 3 different flavored sugar recipes: Lemon Zest, Rose Water & Matcha Green Tea.  Each of these ingredients have a different moisture level, so I can give you a good idea of how to use different ingredients for flavored finishing sugars.

* As promised, I am including my Rosewater Tapioca Pudding Recipe. If you`ve never tried using Rosewater, I suggest you do. It is an acquired taste, but it`s marvelous when you love it and you first discover it on your palate.

Type: Sweets Recipe
Use: Topping desserts, drinks, fruit, etc.
Prep Time: 5 mins

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below.

Ingredients:

• sugar – as much as you desire to make. I typically make 1 cup at a time.
• spices & flavors – depends on what you’re looking to make. See below for ideas.

* Ideas:

• lemon, orange, lime, rose, rose water, vanilla bean, lavender, mint, chocolate, coffee, espresso, cinnamon, nutmeg, cloves, fennel, anise, matcha green tea, cardamom
• flowers/petals/leaves: If you’re using flowers, be sure they haven’t been treated with insecticide – organic is definitely the way to go here.
• food grade essential oils: Use approximately 2-3 drops per cup of sugar.

* Really, the list is somewhat endless!

Instructions:

1. Using small, clean glass jars or an airtight, resealable container or bag, mix about 1 cup of sugar of your choice with flavoring of your choice.
2. Shake vigorously.
3. Serve on desserts, drinks, fruit, etc. Delicious!

* Tips:

1. If using dry flavoring, then shake vigorously and store in an airtight container.
2. If using semi-moist ingredients like petals, leaves, zest, etc, you may want to leave lid off of container to dry sugar out, if it looks a bit clumpy or moist. Return lid, shake vigorously, and repeat with lid off until dry.
3. If using very moist ingredients like essential oils or liquids like rosewater, your sugar will certainly be moist and clumpy. Repeat steps in No. 2 above or allow sugar with flavoring to dry on a cookie sheet spread out evenly until dry and then store in airtight container.

Enjoy some variety in your tea or coffee, or sprinkled on desserts.

***

I hope you enjoy this Food Fun on Cooking with Kimberly. Until next time…

Eat Deliciously!

How to Make Flavored Finishing Sugars is a post from: The 'How to Cook' Blog