You got me Cookin'

Coconut Milk

2013-11-13T17:58:00.001-05:00

Coconut is ridiculously easy to make. Hot water, coconut, and a blender. Whenever I would randomly feel like making some Thai dish that required coconut milk, I would never use it all and it would spoil. Since I order dry goods in bulk for my bread business I have access to a 25lb bag of coconut. I use shredded and unsweetened. But you don't need a 25 lb bag of coconut to make coconut milk.
This recipe is perfect for using in soups, stir fries, or to drink (just add vanilla, or honey, or whatever flavor you are looking for).

Ingredients:
2 cups of shredded coconut
4 cups of hot water

Directions:
Place the water and coconut in a blender and puree for a few minutes. Let sit for about 1-2 hrs. Place in a colander or cheesecloth to separate the coconut from the liquid. Squeeze as much liquid from the coconut as possible. Place in the fridge and use within a week.

~3 1/4 cups of Coconut milk

With the leftover coconut you can dry it for coconut flour (gluten free) or use it for body scrubs.

Coconut Lentil Soup

2013-11-13T17:44:00.001-05:00

This soup is fantastically flavorful and something new to add to your soup repertoire. I found this recipe on 101 Cookbooks and interchanged a few things. I use onions vs scallions, green split peas vs yellow, and regular white lentils vs red split lentils. It doesn't take too long to throw together and an easy tasty meal during the week.

Ingredients:
1 cup yellow or green split peas
1 cup red split or white lentils (masoor dal)
7 cups water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced or regular onions
1/3 cup golden or regular raisins
1/3 cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped

Directions:
Rinse the split peas and lentils until the water is clear. Place into a large pot and cover with water. Once it comes to a boil, add carrots and 1/4 of ginger. Turn down the heat and let simmer for ~30mins or till tender.

I use a large dutch oven cast iron pot because it does great with sauteing onions and I like to cook the final soup in this pot. Place butter in a pan and saute onions till almost caramelized. Add in the rest of the ginger and onions. Saute for a few minutes and then add in the curry powder. Next add the tomato paste and saute for another 2 minutes.

Combine the lentils and onion mixture together in the same pot and add in the coconut milk and salt. Simmer for 20 minutes or till desired consistency/thickness.

*** Another addition to the soup that is delicious is a jalapeno sauteed in with the onions.
Serves 6.

Broccoli Slaw

2013-11-08T18:38:00.003-05:00

Because I haven't posted in a while and I actually have a moment, I'll post another favorite recipe. Plus I just made this the other day and realized I hadn't posted this one yet. This recipe is from Smitten Kitchen. She has a lot of great recipes that changes up what you bake/cook. Perfect during the summer or whenever you can get fresh broccoli.

Ingredients:
2 heads of broccoli
1/2 cup thinly sliced almonds, toasted
1/3 cup dried cranberries
1/2 small red onion, finely chopped

Buttermilk Dressing
1/2 cup buttermilk, well-shaken (or milk, which I typically use)
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar

Directions:
Toast sliced almonds if they are raw. I place them on a baking sheet at 350 and keep an eye on them till they turn golden. Trim broccoli and cut it into bite sized pieces.

Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl.

Whisk the dressing ingredients in a smaller bowl with a good pinch of salt and black pepper.
Pour the dressing over the broccoli and toss it well. Season well with salt and pepper to taste.

Moussaka

2013-11-08T18:21:00.002-05:00

This recipe comes from a cookbook that I picked up when Chris and I were on our honeymoon in Norway titled Norwegian Cooking for Everyone. It's a great cookbook, although it does have a recipe for whale :( but we will ignore that one. Honestly it is one of my favorite ways to use eggplant; the mix of ground lamb or beef with cinnamon, tomatoes, thyme, and rosemary matches so perfectly that it's hard to only make this when eggplant is in season.

Ingredients:
2-3 eggplant
1 1/2 tsp salt
2 tbsp olive oil
2 onions
2 garlic cloves
1 lb ground lamb or beef
1 cup stock
14oz chopped tomatoes
1/2 tsp thyme, rosemary, and cinnamon

Bechamel sauce
2 tbsp butter
3 tbsp flour
1 2/3 cup milk
1/2 tsp salt
1/4 tsp pepper
2 eggs

1/2 cup grated mozzarella or swiss cheese

Directions:
Cut the eggplants into thin slices (the long way) and place on a paper towel and sprinkle salt on both sides. Let marinate for 1 hr, then rinse under cool water and dry. Brown eggplant on both sides (either in a frying pan, grill, or if I have a lot then I'll use the oven).
Mince onion and garlic and brown lightly. Add in the meat and fry till golden. Add stock, tomatoes, and seasonings. Let simmer over low heat for 25-40 mins. Add more liquid if necessary.
Preheat your oven to 450 F

Bechamel sauce:
Melt the butter and stir in the flour. Whisk in the milk and seasonings. Cook until thickened. Whisk in the eggs.

Layer the eggplant, meat sauce, Bechamel sauce, grated cheese in a casserole dish.
Bake for 30 mins

Sour Cream Muffins

2013-06-06T17:56:00.001-04:00

This recipe I tried for the 1st time today and it is delicious. It's a perfect base to add in blueberries, peaches, strawberries.... whatever your heart desires. I've made muffins before, but never had a recipe that I would try again...till now. I am loving this recipe book King Arthur Flour Whole Grain Baking. There hasn't been a recipe that I haven't wanted to make again and again. Plus you feel better eating muffins/cookies/brownies since they have more whole grains in them.

***This recipe can hang out in the fridge for up to 4 days. If you are not using all the batter at once, then wait to add the fruit.
Seriously you might want to double the recipe because my 2 year old and I just ate 3 muffins a piece, in one sitting.

Ingredients:
2 cups whole wheat flour
1/2 cup all-purpose or bread flour
1 1/2 tsp baking powder
1/2 baking soda
1 tsp salt
4 tbsp soften unsalted butter
1 cup of sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 1/2 cup of fresh or frozen fruit

Directions:
Mix up all the dry ingredients together in a separate bowl.
Cream together sugar and butter till light and fluffy
Add eggs one at a time and make sure they are incorporated
Add the vanilla and sour cream, mix until incorporated.
Add the dry ingredients a little bit at a time on low speed, till the batter is smooth.
Fold in the fruit and refrigerate at least an hour.

Preheat the oven 400F. Scoop the batter into a muffin pan.Top with course sugar, strudel, cinnamon/sugar.
They recommend using papers if you are using fruit, so they won't stick to the pan.
Bake 22-26 minutes or until cake tester is clean.
Let sit in the pan for 5 minutes before putting them on a cooling rack.

Sweet Potato Sausage Soup

2013-05-29T21:08:00.000-04:00

This soup is one of my favorites that is out of the ordinary. Sweet and white potatoes mixed with Chorizo sausage and spinach. Yum! Even my 2 year old loves it. Perfect for a rainy chilly day. I've been making this soup from Bon Appetite and you can find the link here

Ingredients:

2 tablespoons extra-virgin olive oil
1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth/veggie stock/leftover whey
1 9-ounce bag fresh spinach

Directions:

Heat up the olive oil in a large pan and cook up the sausage till it is brown. Remove and place in a bowl with a paper towel.
Next saute up your onions and garlic till cooked to your liking (5mins).
Add in the potatoes and cook till softened.
Add in your stock and bring the soup up to a boil.
Cook till potatoes are tender. Mash up about half of the potatoes.
Add in the sausage and spinach.
Cook till spinach is wilted (5mins) and serve with bread.

Tortillas

2013-05-13T17:22:00.000-04:00

Burritos, soft tacos, wraps, and quesadillas are all great meals that require the basic flatten tortilla. This recipe of very quick and doesn't require much for equipment that's already in your home. I will make this dough recipe then begin on my burrito filling. Once the filling is just about done, I can begin to cook my tortillas.

Ingredients:
2/3 cup warm water
1 2/3 cup all-purpose or bread flour
1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp salt
3 tbsp softened butter

Directions:

All all the ingredients into your mixer or a large bowl if hand mixing. Mix till dough is soft, but not sticky. Let it rest for 30 minutes.
Divide dough into 5-8 pieces depending on large you would like them.
Roll each into a ball first, then flatten with a rolling pin or a tortilla press.
Cook on a hot griddle or heavy skillet over medium heat, for about one minute or till it has some light brown spots. If you like them crispier go longer, if you would like them softer then stick closer to the one minute. Cook both sides.
Keep warm under a cloth while cooking the rest.

Veggie Burger-Quinoa and Roasted Red Pepper

2013-03-31T17:37:00.000-04:00

I discovered a great new recipe blog called How Sweet It Is. Beautiful photographs and many new recipes to try out. I found this one for Quinoa, Roasted Red Pepper, and White Bean Burger. I like to have some vegetarian recipes (other than pasta) up my sleeve for our meatless friends and family. Plus it's nice to do something different every so often.

Ingredients
1 (15 ounce) can cannellini beans, drained and rinsed ( I did about a cup of dried beans)
1/2 cup cooked quinoa
1/2 cup chopped roasted red peppers
3 garlic cloves, minced or pressed
1 large egg, lightly beaten
1/2 cup panko bread crumbs
1/4 teaspoon dried basil
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1 tablespoon flour
3 tablespoons olive oil
favorite bun or pita bread

Directions
Mix together bread crumbs and spices in a separate small bowl.

Mash up cooked beans into a large bowl. Add quinoa, peppers, garlic and mixed till combined. Add in egg and bread crumb mixture. Once combined add in the flour. Shape into balls and then flatten.

Heat up skillet with olive oil and place patties in carefully. Cook on each side till crispy (about 5 minutes).

Serve with your favorite condiment -ketchup, mayo, aioli (something I have to try some time).

Don't forget the bacon!

Whole Wheat Brownies

2013-03-18T09:36:00.000-04:00

I'm back. I can't believe its been since July (of last year) that I posted. Last August I started wholesaling my breads at this lovely country store in Hardwick, MA call Clover Hill. Chris transformed part of our basement into an incredible 230 square foot kitchen with a commercial oven too! I cannot tell you how much I love that oven. The convection just bakes everything so perfectly, even with 30 loaves in the oven at once. So yes I have been busy. I now wholesale to three places (Clover Hill Country Store, Rutland Marketplace, and Princeton Mountainside Cafe). I will be back at the West Brookfield Farmers Market this summer and I think with all that baking I will set.

So this post is especially for my friend Jill and the others who I promised this recipe to for a while.

I wanted to incorporate more whole grains into my baking so I picked up King Arthur's Whole Grain Baking. I seriously sat down and read the whole thing (600 pages) and dog-eared every page I just had to try. So far I've done the scones, whole wheat brownies, and New York crumb cake.

Double Fudge Brownies

Ingredients
1 cup (2 sticks) unsalted butter
2 cups (15 oz) packed brown sugar(light or dark)
3/4 cup (2 1/4oz) Dutch-process cocoa
1 tsp baking powder
1 tsp salt
1 tsp espresso powder (optional) - I haven't tried that yet
1/2 tsp orange extract (optional)- I absolutely love this stuff
1 tbsp Vanilla extract (be real- don't use imitation. Have I done a post on making it yet?)
4 large eggs
1 1/2 cups (6 oz) whole wheat flour
2 cups (12 oz) semisweet chocolate chips ( i've used less @ 8oz and they were still good)

Directions
Preheat your oven to 350F and grease a 9x13 inch pan

Melt the butter in a pan on your stove over low heat, add your sugar and stir to combine. Reheat the mixture till bubbly (this gives you a shiny crust on your brownies).

Stir in the cocoa, baking powder, salt, espresso powder or orange extract, and vanilla.
Let mixture cool till you can test it with your finger.

Whisk in your eggs one at a time. Then add in your flour and chocolate chips. Stir till smooth.

Pour into your prepared pan and bake for 30 minutes.

If you can wait let the brownies sit overnight before serving. This gives the bran a chance to soften and making them even better.

No one will believe you only used whole wheat flour. I will never go back to my original brownie recipe again. This is my absolute favorite.

Sunflower Basil Pesto

2012-07-29T20:38:00.000-04:00

The way I feel about basil is the same way I do about my fruits; you can never have enough. The freshness of the basil is just so intoxicating. It's perfect for pizza, pasta, salad dressing, tomato basil bread, and of course pesto. I make pesto every year and freeze into ice cube shapes. Just add the cheese when you have defrosted whatever amount you want to use. There is a recipe that I follow and it calls for pine nuts. These expensive little nuts that can run from $36-$45 per pound. I only buy them once a year and every year I cringe at the price. This year I decided to try something new. Sunflower seeds. I buy them in 50lb quantities for my bread and salads. So it's not like I don't have any on hand.
PS- I know you can make it also with walnuts... but I despise walnuts.

Ingredients:
~4 cups of packed fresh Basil
2/3 cup Sunflower seeds
6 cloves of garlic
~1/3 - 2/3 cup of Olive Oil
1 cup of Parm or you favorite hard cheese
salt and pepper to taste

Directions:
Rinse your basil leaves and place them in your food processor.
Add in the sunflower seeds and pulse till everything is nicely chopped (not pureed).
Add in your garlic and pulse a few more times.
Scrape down the sides of the food processor.
Turn on the food processor and add in the olive oil while it's running.
Scrape down the sides once more and add your salt and pepper.
I started with 1/2 tsp of salt and few cranks of the pepper mill.
Puree till you have the consistency you desire.
If you are eating it now or keeping it in the fridge, stir in your cheese.
If you are freezing it then don't add the cheese just yet. Place inside ice cube trays or container of your choice. If you do the ice cubes trays then you pop them out after a few hours and place inside a freezer bag.
They are easy to defrost and keep all winter long.

Enjoy!

Frozen Banana Bites

2012-07-28T23:14:00.000-04:00

This is the perfect snacking summer time treat. It almost taste like a banana split. A little bit healthy, a little bit chocolatey. Who could go wrong?

Ingredients:
Bananas
Your favorite Chocolate
Sliced almonds or your favorite nut

Directions:

Find a plate or tray that will fit nicely into your freezer without tipping. Slice bananas into chunks on a piece of parchment paper on tray/plate. Melt chocolate in either double boiler on stove or in microwave. I opted for the microwave but had to add in a bit of milk to help the chocolate melt. Spoon or dip banana chunks into chocolate. Press almonds/nuts on top of banana bites. Freeze till hardened and transfer to a freezer bag or container. These are sooo good. I think you could get really creative with the toppings too.

Enjoy!

Pizza Combos

2012-07-28T23:07:00.004-04:00

Last night was a pizza night and I think it may have been our best yet. The garden is producing broccoli, basil, eggplant, and onions. What better way to enjoy a pizza than with your own garden fresh toppings? Also I made my standard pizza dough, but substituted in 1/2 cup of whole wheat flour and the dough was perfect-crispy bottom and soft crust. Here is the link for the pizza dough recipe.

Pizza #1: White Broccoli/Eggplant
Prep work:
Grill eggplant with olive oil till tender (add salt to taste).
Saute broccoli in cast iron pan with butter till tender (add some salt to taste)
Chop onion and saute them in butter till caramelized
Chop fresh basil and mix into Ricotta cheese.
Chop garlic, lots of it. You can either saute it or put on pizza as is.

Assemble time:
Spread ricotta mixture onto pizza dough. Layer on eggplant, broccoli, garlic, and onions.

Place in oven till the crust is turning a golden color and enjoy!

Pizza #2 Peach Basil Balsamic
Prep work:
~ cup or more of Balsamic Vinegar in a sauce pan on medium heat till thickened. Stir every so often, and don't let it burn.
Shred mozzarella cheese (make sure to get the good stuff)
Grill peach slices with olive oil (about 2 minutes per side grill on high)
Pick Basil

Assemble time:
Drizzle olive oil and evenly coat the dough. Layer the pizza with basil (don't be shy). Next put on heaps of mozzarella (definitely don't skimp or go with the cheap cheese either). Finally add the peaches. Place into the oven till crust is golden brown. Drizzle balsamic reduction sauce and enjoy!

Broccoli Slaw

2012-07-08T09:42:00.003-04:00

Summer has arrived and along side it... fresh veggies from the garden. Nothing beats baskets overflowing with summer squash, snap peas, scapes, sage, oregano, swiss chard, and raspberries. If you don't have room to grow your own garden, make sure to check out your local farmers market. Talk to the vendors and find out what their favorite varieties are to grow and how they grow them. The slugs have won out this year on our broccoli (well, at least till we plant our fall crop of it), but I was able to barter some of my bread for broccoli and chinese cabbage with the vendor next to me at the market. I seriously love bartering food with food or beer for food. Anyway I had 3 large crowns on broccoli to turn into something delicious. I came across this recipe from smitten kitchen and it was incredible!!!

Ingredients:
2-3 heads of broccoli
1/2 cup thinly sliced almonds, toasted
~1/2 cup or more dried cranberries
1/2 small red onion, finely chopped

Dressing
1/2 cup buttermilk
1/3 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon sugar

Directions:
This is not required, but I prefer to blanch my broccoli first. Boil water on your stove, and add your broccoli for 30 sec- 1 minute. This softens the broccoli just enough for those who don't like it raw and it also brightens the green coloring of it.
Chop up your broccoli heads first and then your stalks into small pieces. Place those into a bowl with your cranberries and chopped onions.
If you have sliced almonds place them in an oven at 350 for about 5-10minutes to toast them. Toasting really brings out the flavor in the almonds. Add the almonds to the broccoli mixture.

Mix up the dressing ingredients, and add to the broccoli mixture. If you didn't use 3 heads of broccoli you might not need all the dressing.

Voila! Refrigerate and enjoy!

Parmesan Risotto Cakes

2012-06-18T23:28:00.001-04:00

I was at a Bridal Shower a couple of months ago and it was catered with fantastic food. There were these delicious round tasty patties with CHEESE! I of course had to find a recipe to make these at home and I stumbled across this site. This recipe is easy with ingredients you can find at any grocery store. Plus it makes about 24 cakes, so great for: a party/gathering, leftovers (just reheat them in the oven 10 minutes), or to freeze (haven't tried this, but I think they would hold up).

Ingredients:
2 Tbs. olive oil, plus more for sautéing cakes
1/2 small onion, finely diced
2 garlic cloves, finely diced
2 cups Arborio (risotto) rice
2-3 Tbs. white wine (optional)
5 cups low-sodium chicken broth, heated
1/2 cup freshly grated parmesan

Pepper, to taste
2 cups cornmeal, or more as needed
Directions:
Heat olive oil in a large skillet over medium-high heat. Add onion and cook until softened almost caramelized. Add garlic and cook till browned. Add rice and stir to coat. If using white wine, add it to the mix to deglaze the pan and let liquid evaporate.

Ladle in chicken broth a small amount at a time, stirring constantly until all of the broth is absorbed before adding more. Continue cooking, maintaining a slow boil until all the broth is incorporated and rice is al dente.

Remove from heat and stir in Parmesan (or your favorite cheese). Season to taste with pepper.

Let sit until cool enough to handle, or spread in a single layer on a sheet pan and refrigerate for 10 minutes.

Heat a thin layer of olive oil or grapeseed oil in a nonstick skillet, enough to just coat the bottom of the pan. Working one at a time, portion and mold risotto into one-inch balls and lightly dredge in cornmeal, pushing down to form a flat cake. (If risotto is not sticky enough to hold together, you can stir in a few teaspoons of cornmeal to help bind the rice.) Gently drop cakes into pan and cook each side until golden brown, about one to two minutes per side.

The cakes can warm in the oven for up to 30 minutes before serving time.

Brown Sugar

2012-06-18T23:11:00.001-04:00

Have you ever run out of Brown Sugar? Here is a simple easy recipe that may surprise you. I bake bread as a side business and one of my top selling breads is Cinnamon Raisin. I got tired of having to buy brown sugar in those little packages. So here we go.... are you ready?

1 cup of regular sugar
1 tablespoon of molasses for light brown sugar or 1.5-2 tablespoons for dark brown sugar

Take the two ingredients and mix them.
You can use an electric mixer, a bowl and fork, spoon, your hands (I don't really recommend this), etc.
I prefer to use my mixer and do about 3 cups at a time.

Store it in an air tight container. This is a nice way to have soft fresh brown sugar that you don't have to take a hammer to in order to use.

***Tip: if you do have some rock hard ~~abs~~ brown sugar, place a piece of bread in the bag and it will soften it up.

Shrimp Tacos

2012-05-30T21:49:00.001-04:00

TortillasI am a big fan of Pioneer Woman, if you haven't heard of her check out her website (awesome recipes w/photos, give-aways, and more). She recently posted a Shrimp Tacos recipe .... and even though I am not one to mix seafood and mexican, It looked absolutely delicious. I exchanged the Pico de Gallo for fresh mango salsa and did a little bit different of a coleslaw recipe.

Ingredients:

Slaw:
1/2 head Cabbage, Sliced Thin
1/2 head Purple Cabbage, Sliced Thin
4 carrots
1 onion sliced thin
~1/4 cup Mayonnaise
6 Tablespoon Rice or White Vinegar
~2 Tablespoon Sugar (to taste)
Salt to taste

Directions:
Chop or slice thinly the cabbage, carrots, and onion. Place them into a large bowl and mix in the vinegar, mayo, sugar, and salt. If you prefer a more creamy slaw then add more mayo, if you like a more vinegary slaw then less mayo and more vinegar. Place in fridge and let it chill. It's a good idea to do this either the night before or at least an hour before dinner.

Salsa:
Tomatoes
Onions
Jalapenos
Lime
Mango or Peach
Salt
Avocado
Cilantro

Directions:
Chop the ingredients of your choice and mix together. I made a list of what I like to put in my salsa, but you really can't go wrong.

Shrimp:
2 Tablespoons Olive oil
1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
1 can (6 Ounces Approx) Mexican Tomato Sauce Or Enchilada Sauce
1/2 teaspoon Cumin

Directions
Heat up oil in a large frying pan and add in shrimp. Once they have turned pink and are cooked, add in the Tomato Sauce and cumin. Cook until the sauce is bubbly.

Grab a plate, place a tortilla down, then add your shrimp w/sauce, the coleslaw, salsa, sour cream, and then a slice of avocado. Enjoy!

PS- My next post will be making your own Tortillas!

Thai Pork with Peanut Sauce

2012-05-17T11:05:00.000-04:00

I love pulled pork. Dinosaur BBQ out in Syracuse, NY was one my favorite places to eat. They know how to do BBQ! Since we do not own a smoker, the crock pot is the next best way to make pulled pork. This recipe puts a different spin on the traditional BBQ pulled pork. Give it a try and let me know your thoughts.

Thai Pork with Peanut Sauce

One 2 lb boneless pork loin, cut into 4 pieces

2 large red bell peppers, seeded and cut into strips

1/3 cup prepared teriyaki sauce

2 tablespoons rice vinegar

1 teaspoon red pepper flakes

2 cloves garlic, minced

1/4 cup creamy peanut butter

Rice

For Serving:

1/2 cup chopped green onions

1/4 cup chopped dry-roasted peanuts

2 limes

Directions:

Coat the slow cooker with nonstick cooking spray. Put the pork, bell peppers, teriyaki sauce, rice vinegar, red pepper flakes, and garlic in the cooker. Cover and cook on LOW until the pork is fork-tender, 8-9 hrs

Remove the pork from the cooker and coarsely chop. Add the peanut butter to the liquid in cooker; stir well to dissolve the peanut butter and blend with the liquid to make the sauce. Return the pork to the sauce and toss to coat the meat evenly.

Serve in shallow bowls over hot jasmine rice, and sprinkle each serving with some of the green onions and peanuts. Pass the lime wedges.

Maple Syrup Dressing

2012-05-16T18:26:00.003-04:00

Who doesn't love Maple Syrup? In our house you can catch people drinking it straight, putting it in coffee, or sweetening up the homemade yogurt. I seriously buy it by the gallon. I also use it in my Maple Oat Bread that I bake for the markets. So try out this dressing and I know you'll become a fan.

Maple Syrup Dressing

Ingredients:
3/4 cup Maple Syrup
1/2 cup Apple Cider Vinegar
1 tsp sea salt
1 clove of garlic minced
1 1/2 tsp ground mustard
1 cup of Extra Virgin Olive Oil

Mix them in the order listed at enjoy over your favorite salad (with goat cheese of course)!

2012-05-16T10:34:00.002-04:00

So I've been working on a quilt for my bedroom for a while. I am new to quilting, but really having fun with the whole process. I am not one to necessarily follow a patter, but get an idea in my head and develop it as I come across different fabrics. I have just finished the top part and now I have to figure out what to do with the back (cream muslin or another color?) and how to actually do the quilting. In the meantime, here are few photos of my creation and any comments would be appreciated.

Honey Poppy Seed Dressing

2012-05-15T22:07:00.000-04:00

How tired are you of the same old salad dressings from the store? Over-priced, filled with bad for you (and tasting) oils, or lack any flavor type dressing. Nothing like warmer weather that sets in the craving for delicious garden salad and it is up the dressing that can either have your taste buds dancing or drown it in a pile of hydrogenated oils. I am here to rescue your salads and taste buds with a series of fantastic, simple, and delicious salad dressings.

Honey Poppy Seed Dressing
1/4 cup of honey (preferably local. one of these days we'll get some bees of our own)
3 tablespoons of Cider Vinegar (or something fruity)
2 teaspoons of your favorite mustard
2 teaspoons of poppy seeds
1 small shallot or 2 tablespoons of minced onion
salt and pepper to taste
2 tablespoons of Olive Oil (preferably Extra Virgin, First Cold Press)

Whisk the honey, vinegar, and mustard together till thoroughly mixed.
Continue to whisk in the poppy seeds shallot/onion, and salt/pepper.
Lastly, whisk in the olive oil.

You'll probably want to double this recipe because it is sooo good.

enjoy!

tomorrow I'll post one that contains Maple Syrup ( I buy it by the gallon)

Marshmallows

2012-04-23T23:02:00.002-04:00

Have you tried the Graham Crackers yet? Good, now you are ready for the Marshmallows. I found this recipe through King Arthur Flour, but modified it to include Maple Syrup instead of Corn Syrup (one of those "ingredients" that I try very hard to avoid). I started making these 2 years ago when I was pregnant and had my daily fix of hot chocolate w/ marshmallows of course!

To begin you will need:
Equipment:
A tall pot
Candy Thermometer
Patience
No distractions or multitasking

Ingredients:
3 packages (1/4-ounce each) unflavored gelatin
1 cup cool water, divided
1 1/2 cups granulated sugar
1 cup maple syrup
1/8 teaspoon salt

Directions:
Combine the gelatin and 1/2 cup cool water in the bowl of an electric mixer fitted with the whisk attachment. Combine the sugar, maply syrup, salt, and 1/2 cup cool water in a small, deep saucepan. Cook the mixture over medium heat, stirring, until the sugar dissolves.
Here comes the tricky, pay attention part:
Raise the heat to high and cook, without stirring, until the syrup reaches 240°F on a candy thermometer. You may have to tilt the pot so you'll have more liquid to get a more accurate reading. Also use your nose and do not let it burn!! I know I have removed it before it reached 240°F and it still turned out great. Remove from the heat.

With mixer on low speed, slowly pour the sugar syrup into the softened gelatin. Increase the speed to high, and whip until the mixture is very thick and fluffy, and has cooled to lukewarm, 8 to 10 minutes. (It should be cool enough that you can spread it into the pan without burning your fingers.)

Spread the marshmallow mixture into a greased 9" x 13" pan (glass or ceramic is best). Use your wet hands to smooth and flatten the marshmallows. Sprinkle confectioners' sugar over the top, and let sit for several hours (or overnight) before cutting. Use a greased knife or cookie cutters to make squares or other shapes. Yield: about 100 1" squares.

Graham Crackers

2012-04-21T23:43:00.001-04:00

       I have been slacking with my posts. My darling little Rosalie recently turned 1 and man does she keep me busy. Where once I was able to make 50 loaves of bread with her home (thank you Johnny Jump-up), now I can barely get the dishes done. But I really don't mind, she is my little explorer and refuses to be left out of the kitchen!
      I came across a recipe for Graham Crackers in a Fine Cooking magazine. Chris and I were in an airport heading out to California for my brother-in-laws wedding and of course you have to check out the magazines while you are stuck with a layover. This is when I came across Fine Cooking for the first time. Let me tell you, this magazine is by far my most favorite; few ads, seasonal recipes. beautiful photographs, and great tips. I use to be a big fan of Bon Appetite (this is where I learned how to cook), but then the advertisements really piled up and their recipes just seemed strange or filled with too many ingredients that were hard to come by. Anyway, Fine Cooking I highly recommend it. They also put out Fine Woodworking, Fine Gardening, and Fine Homebuilding.
      So... Graham Crackers. This tasty, sweet, s'more buddy goodness is not that hard to make and will have you making them for a party because you can't bring yourself to buy them from the store. So beware, I warned you.

Ingredients:
5 oz. (1 cup) whole-wheat graham flour
5 oz. (1 cup 2 Tbs.) all-purpose flour
1/3 cup packed light brown sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/8 tsp. ground cinnamon
3 oz. (6 Tbs.) cold unsalted butter, cut into small pieces
3 Tbs. milk
3 Tbs. honey
1-1/2 Tbs. unsulfured molasses
1/2 tsp. pure vanilla extract

Directions:
Preheat the oven to 350°F

Put both flours, and the sugar, baking powder, baking soda, salt, and cinnamon in a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal.

In a small bowl, whisk the milk, honey, molasses, and vanilla. Add the wet ingredients to the dry and pulse (do not hit the ON button and walk away) until a dough begins to form.

Remove the dough from the food processor and transfer to a large piece of parchment. Roll the dough into a ball and then roll it out till it's about 1/8-inch-thick. You may need to add a bit of flour to keep it from sticking.

With a pizza cutter, divide the dough into 2-inch squares (press just hard enough to cut the dough and not the paper). With a fork, prick each square 3 or 4 times (or even more fun, make smiley faces or your initials). Bake until golden-brown, 15 to 20 minutes. Let cool on the sheet.
Enjoy!

Next up: Marshmallows

Pumpkin Spice Muffins

2012-02-16T12:07:00.000-05:00

Every year I make sure to plant sugar pumpkins so we can have pumpkin pie, pumpkin cookies (w/cream cheese frosting of course), and pumpkin spice muffins. In the fall, once the pumpkins have turned their gorgeous orange color I roast them in the oven. I take the soft fleshy inside to puree it and freeze in ziplock bags for just this purpose. It's really a nice reward, when it's February and you aren't going to find any sugar pumpkins in the grocery store. Sure you can go with the canned pumpkin, but I really prefer the homegrown kind. These muffins are so tasty that you might want to double the recipe because they really disappear that quickly. You can add a cream cheese frosting to these, but I don't think they really need it. Also these are fantastic snacks for your little ones. Miss Rosalie absolutely loves them (10 months old).

                                                    Rosalie contemplating how to eat her muffin

Ingredients:
1 cup All-purpose Flour or Organic Bread Flour (which is what I always have on hand)
1/2 cup Sugar
2 teaspoons Baking Powder
1-1/2 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/2 teaspoon Nutmeg
1/2 teaspoon Salt
4 Tablespoons Butter soften, cut into pieces
1 cup (heaping) Pumpkin Puree
1/2 cup Milk
1 whole Egg
1-1/2 teaspoon Vanilla

Directions:
Preheat your oven to 400.
Take the soften butter and whip it in your mixer.
Add in one at a time, mixing after each addition the sugar, eggs, milk, pumpkin, and vanilla.

Mix the rest of your dry ingredients in a separate bowl before you add them to the pumpkin mixture. Do not over mix, but make sure it's all incorporated.

Grease your muffin tins or use paper ones. Fill up the tins 1/2-3/4 of the way. Bake for about 20 minutes depending on the size of the muffin tins.

Enjoy!

Yes, she ate the whole thing!

Pancakes

2012-01-31T17:20:00.001-05:00

Whenever there is any sort of question of what to do for dinner at dinner time and you're hungry... breakfast seems to be a great answer whether it's pancakes, waffles, frittata or quiche. I have tried many pancake recipes and this one I found through King Arthur, and it's my absolute favorite. So toss out your Bisquick and pull out some flour, you won't be disappointed!

Ingredients:
2 large eggs
1 1/4 cups milk (buttermilk is even better)
3 tablespoons melted butter or vegetable oil
1 1/2 cups All-purpose or bread flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar

Directions:
Place eggs and milk in a mixer and place on high speed for about 3 minutes. You want it to be nice and fluffy/airy. Stir in the oil/butter. In a separate bowl mix together the dry ingredients. Add the dry ingredients to the egg mixture until they are incorporated. Scrap down the sides if necessary. Do not over mix! Let it rest for 15 minutes. Perfect time to fry up some bacon. Cook on a griddle or frying pan with butter. Enjoy with some real deal pure maple syrup!

Variations: Add in blueberries, chopped apples, sliced bananas, strawberries, pumpkin puree, pecans, and/or spices.

Pizza

2012-01-18T13:39:00.000-05:00

Who doesn't love pizza? This food group (yes I consider it be to a food group) can be so versatile with it's toppings to mix and match, and types of crust. Pepperoni, sausage, basil, mozzarella, ricotta, garlic, peppers, goat cheese, apples (yes I said apples), onions (caramelized of course), olives, etc. It doesn't matter what we have in the house, we can always find some combo to make a pizza. Here is my basic dough recipe and some photos of the masterpiece classic marinara and mozzarella pizza.
Also I have to say that I'm partial to cooking pizza on stones in the oven. There is really no other way to get the perfect crust.

Ingredients:
1/2 cup of water
1/2 cup of cold milk (local milk)
1 tbsp yeast
1 tbsp olive oil
3 cups of Organic Bread Flour (Westport, NY)
2 tsp salt

Directions:
Mix the ingredients together with dough hook. The dough should be soft and pull away from the sides of your mixer. Let it rise for 1 hour.

Preheat your oven to 500 F. Roll out your dough with either corn meal or flour. Place it on a pizza peel (my husband makes gorgeous peels if you would like to place an order for one, send me an email). Add the toppings of your choice: Mine were a homemade marinara sauce and homemade mozzarella. Slide onto a pizza stone and cook for about 10 minutes. Keep a close eye on the pizza, the timing will depend on how thin you rolled out your dough.