http___www.thursdaycooking.com.hr_2016_02_01_archive.html_1.xml
1.1 2.1 3.1 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 17.2 17.3 18.1 19.1 19.2 19.3 19.4 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 32.2 33.1 33.2 33.3 33.4 34.1 34.2 34.3 34.4 35.1 35.2 35.3 36.1 37.1 38.1 39.1 40.1 41.1 42.1 43.1 44.1 45.1 46.1 47.1 48.1 49.1 50.1 50.2 50.3 50.4 51.1 51.2 51.3 51.4 51.5 52.1 52.2 52.3 53.1 54.1 55.1 56.1 57.1 58.1 59.1 60.1 61.1 62.1 63.1 64.1 65.1 66.1 66.2 67.1 67.2 68.1 68.2 69.1 69.2 69.3 70.1 71.1 72.1 72.2 72.3 73.1 74.1 75.1 76.1 77.1 78.1 79.1 80.1 81.1 82.1 83.1 84.1 85.1 86.1 87.1 88.1 89.1 89.2 89.3 89.4 90.1 90.2 90.3 91.1 92.1 92.2 92.3 92.4 92.5 93.1 94.1 95.1 96.1 97.1 98.1 99.1 100.1 101.1 101.2 102.1 102.2 103.1 103.2 104.1 105.1 106.1 107.1 108.1 109.1 110.1 111.1 112.1 113.1 114.1 115.1 116.1 117.1 118.1 119.1 120.1 120.2 121.1 121.2 121.3 121.4 122.1 122.2 122.3 122.4 122.5 122.6 123.1 124.1 125.1 125.2 125.3 125.4 125.5 126.1 127.1 128.1 129.1 130.1 131.1 132.1 133.1 134.1 135.1 136.1 137.1 137.2 138.1 138.2 139.1 140.1 141.1 141.2 141.3 142.1 142.2 143.1 144.1 145.1 146.1 146.2 146.3 146.4 146.5 146.6 147.1 148.1 149.1 150.1 151.1 152.1 153.1 154.1 155.1 156.1 157.1 157.2 157.3 157.4 157.5 157.6 158.1 158.2 159.1 160.1 161.1 162.1 163.1 164.1 165.1 166.1 167.1 168.1 169.1 169.2 169.3 169.4 170.1 170.2 170.3 171.1 172.1 173.1 174.1 175.1 175.2 175.3 175.4 175.5 176.1 177.1 178.1 179.1 180.1 181.1 182.1 183.1 184.1 185.1 186.1 187.1 187.2 188.1 189.1 190.1 190.2 191.1 192.1 192.2 193.1 193.2 194.1 195.1 195.2 195.3 196.1 197.1 198.1 198.2 198.3 198.4 198.5 199.1 200.1 201.1 202.1 203.1 204.1 205.1 206.1 207.1 208.1 209.1 210.1 211.1 212.1 213.1 214.1 215.1 216.1 217.1 218.1 219.1 220.1 221.1 222.1 223.1 224.1 224.2 224.3 224.4 224.5 225.1 225.2 226.1 227.1 228.1 228.2 229.1 229.2 229.3 229.4 230.1 230.2 230.3 230.4 230.5 230.6 230.7 231.1 231.2 232.1 233.1 234.1 234.2 234.3 234.4 234.5 234.6 234.7 234.8 235.1 235.2 236.1 237.1 237.2 237.3 237.4 237.5 237.6 238.1 239.1 240.1 241.1 242.1 243.1 244.1 245.1 246.1 247.1 248.1 249.1 250.1 251.1 252.1 252.2 253.1 253.2 253.3 254.1 254.2 254.3 255.1 256.1 257.1 258.1 259.1 259.2 260.1 261.1 262.1 263.1 264.1 265.1 266.1 267.1 268.1 269.1 270.1 271.1 271.2 271.3 271.4 271.5 271.6 271.7 271.8 271.9 271.10 272.1 273.1 273.2 273.3 273.4 274.1 275.1 276.1 277.1 278.1 279.1 280.1 281.1 282.1 283.1 284.1 285.1 286.1 287.1 288.1 289.1 290.1 291.1 292.1 293.1 294.1 295.1 296.1 297.1 298.1 298.2 298.3 298.4 298.5 298.6 298.7 299.1 300.1 301.1 301.2 301.3 302.1 303.1 304.1 305.1 306.1 307.1 308.1 309.1 310.1 311.1 312.1 312.2 312.3 312.4 312.5 312.6 312.7 313.1 313.2 313.3 313.4 313.5 313.6 314.1 314.2 315.1 315.2 315.3 315.4 315.5 316.1 317.1 318.1 318.2 318.3 319.1 320.1 321.1 322.1 323.1 324.1 325.1 326.1 327.1 328.1 329.1 330.1 331.1 332.1 333.1 333.2 334.1 334.2 334.3 335.1 335.2 335.3 335.4 335.5 336.1 336.2 336.3 337.1 337.2 337.3 337.4 337.5 338.1 339.1 340.1 341.1 342.1 343.1 344.1 345.1 346.1 347.1 348.1 349.1 350.1 351.1 352.1 352.2 352.3 352.4 352.5 352.6 352.7 352.8 352.9 353.1 354.1 354.2 354.3 354.4 354.5 355.1 356.1 357.1 358.1 359.1 360.1 361.1 361.2 361.3 361.4 362.1 362.2 362.3 363.1 363.2 363.3 364.1 364.2 364.3 364.4 365.1 365.2 365.3 366.1 367.1 367.2 367.3 367.4 367.5 368.1 369.1 370.1 371.1 372.1 373.1 373.2 373.3 373.4 374.1 374.2 374.3 375.1 376.1 377.1 378.1 379.1 380.1 381.1 382.1 383.1 384.1 384.2 384.3 384.4 385.1 385.2 385.3 385.4 386.1 386.2 386.3 387.1 388.1 389.1 390.1 391.1 392.1 393.1 394.1 395.1 396.1 396.2 396.3 396.4 396.5 397.1 398.1 399.1 400.1 401.1 402.1 402.2 403.1 404.1 405.1 406.1 407.1 408.1 409.1 410.1 411.1 412.1 412.2 412.3 412.4 413.1 413.2 413.3 414.1 414.2 414.3 414.4 414.5 414.6 415.1 415.2 415.3 415.4 415.5 416.1 417.1 418.1 419.1 420.1 421.1 421.2 422.1 422.2 423.1 424.1 425.1 426.1 427.1 428.1 429.1 430.1 431.1 432.1 433.1 434.1 435.1 435.2 435.3 436.1 437.1 437.2 437.3 437.4 437.5 437.6 437.7 437.8 438.1 438.2 439.1 440.1 441.1 442.1 443.1 444.1 445.1 446.1 447.1 448.1 449.1 449.2 449.3 449.4 450.1 451.1 452.1 452.2 452.3 452.4 452.5 453.1 454.1 455.1 456.1 457.1 458.1 459.1 460.1 461.1 462.1 463.1 464.1 465.1 466.1 467.1 468.1 469.1 470.1 471.1 472.1 472.2 472.3 472.4 472.5 472.6 472.7 472.8 473.1 473.2 474.1 475.1 476.1 477.1 478.1 479.1 480.1 481.1 482.1 482.2 483.1 484.1 484.2 484.3 484.4 485.1 486.1 487.1 488.1 489.1 490.1 491.1 492.1 492.2 493.1 493.2 493.3 493.4 493.5 494.1 494.2 495.1 496.1 497.1 498.1 499.1 500.1 501.1 502.1 503.1 504.1 505.1 506.1 507.1 508.1 508.2 509.1 509.2 509.3 509.4 509.5 509.6 510.1 510.2 510.3 510.4 511.1 512.1 513.1 514.1 515.1 516.1 517.1 518.1 519.1 520.1 521.1 522.1 523.1 524.1 525.1 525.2 526.1 526.2 526.3 527.1 528.1 529.1 530.1 531.1 531.2 531.3 532.1 533.1 534.1 535.1 536.1 537.1 538.1 539.1 540.1 541.1 541.2 541.3 541.4 541.5 541.6 542.1 542.2 542.3 542.4 543.1 544.1 545.1 545.2 545.3 545.4 545.5 545.6 545.7 545.8 546.1 547.1 548.1 549.1 550.1 551.1 552.1 553.1 554.1 555.1 556.1 557.1 558.1 559.1 560.1 561.1 562.1 562.2 562.3 562.4 562.5 563.1 563.2 563.3 563.4 563.5 563.6 563.7 564.1 564.2 564.3 564.4 564.5 564.6 565.1 565.2 565.3 565.4 565.5 566.1 566.2 567.1 568.1 569.1 569.2 569.3 569.4 569.5 569.6 570.1 571.1 572.1 573.1 574.1 575.1 576.1 577.1 578.1 579.1 579.2 579.3 579.4 579.5 579.6 579.7 580.1 581.1 581.2 581.3 581.4 581.5 581.6 582.1 583.1 584.1 585.1 586.1 587.1 588.1 589.1 590.1 590.2 590.3 590.4 590.5 590.6 591.1 592.1 592.2 592.3 592.4 593.1 594.1 595.1 596.1 597.1 598.1 599.1 599.2 600.1 600.2 601.1 601.2 602.1 603.1 604.1 605.1 606.1 607.1 607.2 608.1 608.2 609.1 609.2 609.3 609.4 609.5 609.6 609.7 610.1 610.2 610.3 610.4 610.5 610.6 610.7 611.1 612.1 613.1 613.2 613.3 613.4 614.1 615.1 616.1 617.1 618.1 619.1 620.1 621.1 622.1 623.1 624.1 625.1 626.1 627.1 628.1 629.1 630.1 631.1 632.1 632.2 632.3 633.1 633.2 633.3 633.4 633.5 633.6 634.1 635.1 635.2 636.1 637.1 638.1 639.1 640.1 641.1 642.1 643.1 644.1 645.1 646.1 647.1 648.1 649.1 650.1 651.1 652.1 653.1 654.1 655.1 656.1 656.2 656.3 656.4 656.5 656.6 656.7 657.1 658.1 658.2 659.1 660.1 661.1 662.1 663.1 664.1 665.1 666.1 667.1 668.1 669.1 670.1 671.1 672.1 673.1 674.1 674.2 674.3 674.4 674.5 674.6 674.7 674.8
A collection of family-favorite recipes, named after our Grandma who used to stand at the porch and call, "Yoo-hoo," to call Grandpa in from the field for dinner. Tuesday, March 30, 2010 Slow-Cooker Chicken and Pasta Soup 4 carrots, quartered lengthwise and cut into 1-inch pieces 4 long strips lemon zest 4 sprigs fresh dill, plus 2 to 3 tablespoons chopped 2 tablespoons extra-virgin olive oil Kosher salt 4 skinless, boneless chicken breasts (1 ½ to 2 pounds) 4 cups chicken broth 1 cup small pasta, such as pastina (we used tiny stars) 1 cup frozen peas, thawed ½ bunch fresh spinach, stemmed Freshly ground pepper 4 ounces feta cheese Lemon wedges and crusty bread, for serving Combine the carrots, lemon zest, dill sprigs, olive oil and ½ teaspoon salt in a 5 to 6-quart slow-cooker. Season the chicken with salt and add to the cooker. Add the broth and 4 cups water, cover and cook on low, about 8 hours. About 20 minutes before serving, add the pasta to the slow cooker, cover and cook until tender, about 15 minutes. Stir the chopped dill, peas and spinach into the soup and cover until the spinach wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle into bowls and crumble the feta on top. Serve with lemon and bread, if desired. Double Peanut Butter Paisley Brownies ½ cup butter, softened ¼ cup creamy peanut butter 1 cup granulated sugar 1 cup packed light brown sugar 3 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder ¼ teaspoons alt 1-2/3 cups (10-oz pkg) peanut butter chips ½ cup Hershey’s chocolate syrup Heat oven to 350°F. Grease 13x9x2-inch baking pan. Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter into prepared pan; spoon syrup over top. Carefully spread with remaining batter; swirl with metal spatula or knife for marbled effect. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares. Creamy Chicken Penne 2 cups penne pasta ¾ pound boneless skinless chicken breasts, thinly sliced ½ cup chopped onions 1 tablespoon olive oil 1 package (6 ounces) snow peas 1 small red pepper, chopped 2 teaspoons minced garlic 2 tablespoons butter 1 tablespoon flour 1 ½ cups milk 4 ounces cream cheese, cubed ½ cup Romano cheese, grated 1 tablespoon finely chopped fresh parsley Cook pasta as directed on package. Meanwhile, cook chicken and onions in hot oil in large skillet for 6-8 minutes or until chicken is done, stirring frequently. Add snow peas, red pepper and garlic; cook and stir 1 minute. Remove from heat; cover to keep warm. Melt butter in medium saucepan. Stir in flour until well-blended. Gradually stir in milk. Bring to boil; cook on medium heat 2 minutes or until thickened, stirring constantly. Add cream cheese, grated cheese, salt and black pepper; cook 1 to 2 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly. Drain pasta; place in large bowl. Add chicken mixture and sauce; toss to coat. Top with parsley. Raspberry Corn Muffins 1 ½ cups all-purpose flour 2 ½ cups yellow cornmeal 1 ½ cups sugar 1 tablespoon baking powder ¾ teaspoon salt 2 cups buttermilk ½ cup apricot nectar 3 tablespoons vegetable oil 2 teaspoons vanilla extract 1 teaspoon grated orange zest 2 large eggs 2 cups frozen raspberries Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners and spray with cooking spray OR spray tins with baking spray. Whisk the flour, cornmeal, sugar, baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, vegetable oil, vanilla extract, orange juice and eggs until combined. Whisk the buttermilk mixture into the dry ingredients until just moistened. Then gently fold in the raspberries; do not overmix. Divide the batter among the prepared cups (you might have enough to make more than 12 muffins—we did). Bake until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes. Remove the muffins from the pan and cool on a rack. Sunday, March 28, 2010 Layered Taco Salad Bart made this for dinner tonight, and we all loved it! The flavors are fabulous! (We already had some taco meat in the freezer, so we just used that instead of making the taco meat as directed in the recipe.) 1 pound ground beef 2/3 cup water 1 envelope taco seasoning 2 medium ripe avocados, peeled and pitted 2 Tbsp finely chopped red onion 3 garlic cloves, minced 1 tsp lemon juice 4 cups shredded lettuce 1 can (2-1/4 oz.) sliced ripe olives, drained 2 medium tomatoes, chopped 1 small cucumber, peeled and chopped 5 green onions, chopped 2 cups (8 oz.) shredded cheddar cheese 1 cup salsa 2 cups (16-oz.) sour cream Tortilla chips In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly. In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-quart glass bowl, layer beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve at once with chips. Baked Ham-Stuffed Endive I’ve been reading a lot of recipes for ham lately, so I bought a ham before Easter. It’s been fun to use the ham in a variety of recipes. This is one way we enjoyed it recently. For served this for dinner with a lettuce salad. This is a unique and delicious way to serve ham! 4 cups diced ham ½ cup sour cream ¼ cup diced red onion 2 teaspoons Dijon mustard 1 teaspoon dried oregano 12 endive leaves 2 tablespoons Italian-seasoned dry bread crumbs 2 tablespoons freshly grated Parmesan cheese Preheat the oven to 400°F. Coat a shallow roasting pan with cooking spray. In a large bowl, combine the ham, sour cream, onion, mustard, and oregano. Spoon the mixture equally into the endive leaves, then arrange the stuffed leaves in the prepared pan. In a small bowl, combine the bread crumbs and Parmesan and sprinkle over the ham filling. Bake until the tops are golden brown and the leaves wilt, about 15 minutes. Wednesday, March 24, 2010 Slow Cooker Beef Stew 1 1/2 pounds potatoes, peeled and cubed (1 used 4 average size potatoes) 6 medium carrots, cut into 1-inch slices 1 medium onion, corasely chopped 3 celery ribs, coarsely chopped 3 tablespoons all-purpose flour 1 1/2 pounds beef stew meat, cut into 1-inch cubes 3 tablespoons vegetable oil 1 can (14-1/2 ounces) diced tomatoes, undrained 1 cup beef broth 1 teaspoon ground mustard 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried thyme 1/2 teaspoon browning sauce (I left this out) Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal bag and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables. Combine tomatoes, broth, mustard, salt, pepper, thyme and browning sauce in the skillet used to cook the meat. Heat and scrape off all the yummy brown bits in the pan. Pour over beef and vegetables in slow cooker. Cover; cook on high for 1 1/2 hours. Reduce heat to low; cook 7-8 hours longer or until meat and vegetables are tender. YIELD: 8 servings. I'm sure you could cut the ingredients in half if you have a smaller slow cooker. Apricot Cream Cheese Scones Alyssa and I tried the recipe from the back of the free diced dried apricots I got from King Arthur Flour. We really enjoyed these scones—they are tender and delicious. I was a little afraid the dough wasn’t going to come together—it seemed very stiff. But then, magically, it all came together. The little nuggets of apricots are delightful in the scones. 3 ¼ cups pastry flour or unbleached all-purpose flour ½ cup granulated sugar 2 ½ teaspoons baking powder ½ teaspoon salt 8-ounce package cream cheese, cold ½ cup cold butter 1 cup diced or slivered dried apricots 1 large egg 2 teaspoons vanilla ¼ cup milk Sparkling white sugar, for topping (optional) Preheat the oven to 375°F. Grease a baking sheet or line with parchment paper. Whisk together the flour, sugar, baking powder and salt (or pulse ingredients together in food processor with chopping blade). Cut in the cream cheese and butter, with a fork or pastry blender or by pulsing in the food processor, until everything is crumbly, then stir in the apricots. In a separate bowl, whisk together the egg, vanilla, and milk. Add the wet ingredients to the dry ingredients in a large bowl and stir just until the dough becomes cohesive. Place dough on the baking sheet, and pat it into an 8-inch to 9-oinch circle. Cut circle into 8 wedges and separate them. Brush the tops lightly with milk and sprinkle with sugar. Bake in the upper third of the oven for 16 to 20 minutes, until scones are light golden brown. Remove from the oven, wait 5 minutes, and serve warm. Yield: 8 large scones. Tuesday, March 23, 2010 Pierogi and Spicy Beet Salsa Bart and Alyssa made this for Sunday dinner last month. It was so incredibly delicious-looking and I was so hungry that I didn't take any pictures before I ate it. Thus, we had to make the meal again so I would be able to post it. The colors of this meal are beautiful--the bright purple of the beets and the dark orange carrots (serve with "Roasted Carrots with Fresh Dill and Lemon"). The flavors are just as delightful. This has become one of our favorite meals! 3 tablespoons butter, softened 1 (16- to 19-ounce) package frozen potato-filled pierogi, any brand or variety 1 (15-ounce) can sliced beets, drained, finely chopped 1 small red onion, finely chopped Juice of 1 lime Hot sauce to taste OR 1 small jalapeno, seeded and finely chopped ¼ cup fresh flat-leaf parsley leaves, a generous handful, chopped ¼ cup fresh cilantro leaves, a generous handful, chopped ¼ cup sour cream (eyeball it) Salt and black pepper Spread the softened butter on the bottom of a skillet. Arrange the pierogi in the pan in a single layer. Add 1 cup of water to the pan, cover the pan, and place it over medium-high heat. Cook it for 8 minutes, then remove the lid from the skillet and cook off any liquid in the pan. When all the water evaporates the pierogi will start to “stick” and brown in the butter. Once the dumplings are nice and brown and crispy, remove them from the skillet to serving plates or a platter. While the pierogi cook, throw together the spicy beet salsa. In a bowl, combine the chopped beets, red onions, lime juice, hot sauce or chopped jalapenos, parsley, cilantro, sour cream, and a little salt and pepper. Serve the pierogi topped with some of the spicy beet salsa. (By the way, leftover salsa is great with tortilla chips.) Roasted Carrots with Fresh Dill and Lemon Here's an absolutely incredible way to serve carrots as a side dish! 16-ounces baby carrots, halved lengthwise Extra-virgin olive oil, for liberal drizzling Salt and black pepper 3 tablespoons cold butter, cut into pieces ¼ cup chopped fresh dill, a generous handful Preheat the oven to 400°F. Arrange the carrots on a rimmed baking sheet, drizzle them with olive oil, and season them with salt and pepper. Toss the carrots around to make sure they are well coated. Shake the baking sheet to spread the carrots in an even layer and roast them for 15 minutes, or until they are tender and the sides that are touching the baking sheet are lightly browned. Shake up the carrots twice while they roast (This will prevent the ones on the edges of the baking sheet from burning before the ones in the center are cooked.) While the carrots are roasting, combine the cold butter, lemon zest and juice, and dill in a serving bowl. Transfer the roasted carrots to the bowl while they are piping hot. Toss them until the butter has completely melted, then serve. Beefy Tortilla Casserole (or Taco Casserole) Beefy Tortilla Casserole Sunday, March 21, 2010 Easter Monday Ham and Cheese Bake Joshua and I put this strata together last night before going to bed. This morning, we just had to add the topping and bake it. It was delicious! The panko topping really adds a great contrast. This would also be good served with a salad for lunch or dinner. 6 slices (8 ounces) slightly stale bread or 3 or 4 soft rolls, crusts removed if hard; about 6 1/2 cups cubed bread 1 3/4 cups (8 ounces) diced cooked ham 2 cups (8 ounces) shredded cheese: cheddar, Monterey Jack, Swiss, or your favorite combination 5 large eggs 2 cups (16 ounces) milk 1/4 teaspoon salt 1 teaspoon prepared mustard OR 1/2 teaspoon ground mustard 1/4 cup Vermont cheese powder, optional (recommended if using a mild cheese such as Monterey Jack or Swiss--not necessary if you use sharp cheddar) 1 cup Panko bread crumbs, or coarse, dry bread crumbs 2 tablespoons melted butter 1) Lightly grease a small (7- to 8-cup) casserole dish, for nicest presentation; or a 9" x 9" square cake pan. 2) Cut the bread into small (1/2" to 3/4" cubes). Place half the cubes into the prepared baking dish. 3) Layer the ham over the bread; sprinkle the cheese over the ham. 4) Top with the remaining bread. 5) In a separate bowl, whisk together the eggs, milk, salt, mustard, and cheese powder, if you're using it. Pour over the bread and ham in the dish, pushing the bread down into the milk. 6) Cover the dish, and refrigerate overnight. 7) Next day, preheat the oven to 375°F. Remove the casserole from the refrigerator. 8) Combine the bread crumbs and melted butter. Sprinkle evenly atop the casserole. 9) Bake the casserole for 40 to 45 minutes, or until a cake tester or paring knife inserted into the center comes out clean. 10) Remove the casserole from the oven. Serve hot or warm. Fruit salad is a tasty accompaniment. Yield: 6 to 9 servings. Soft Pretzels with Queso Poblano Sauce and Mustard Sauce These pretzels are phenomenal! Seriously--I couldn't believe how delicious they were! I didn't make the sauces, but I'm sure they would be great, too! (Recipe from Food Network--Bobby Flay, Throwdown.) Make sure you have enough baking soda on hand for the water bath--it uses a lot. Queso Poblano Sauce: 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup whole milk 12 ounces Monterey Jack cheese, grated 2 poblano chiles, roasted, peeled, seeded and chopped Salt and freshly ground black pepper 3 tablespoons freshly chopped cilantro leaves Mustard Sauce: 1/2 cup Dijon mustard 1/2 cup whole-grain mustard Honey, to taste Soft Pretzels: 1 1/2 cups (12 ounces) warm water 2 tablespoons light brown sugar 1 package active dry yeast 3 ounces unsalted butter, melted 2 1/2 teaspoons kosher salt 4 1/2 cups all-purpose flour Water bath: 3 quarts water 3/4 cup baking soda To Top Pretzels: 2 whole eggs, beaten with 1 tablespoon cold water Coarse sea salt For the Queso Poblano Sauce:Melt the butter in a medium saucepan over medium heat. Add the flour and cook 1 minute. Whisk in the milk and cook until slightly thickened. Remove from heat and stir in the Monterey Jack cheese, poblano chiles, and season with salt and pepper, to taste. Place the queso sauce into a bowl and sprinkle with chopped poblano. For the Mustard Sauce:Whisk together the mustards and honey, to taste, until combined. Let sit at least 30 minutes before serving. For the Soft Pretzels: Line 2 half sheet pans with parchment paper and spray liberally with vegetable spray (or use a Silpat). Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. (NOTE: I used the food processor to make the dough. I added the flour and salt to the food processor (with dough blade) and pulsed to combine them. In a small bowl, I mixed together the water, sugar, yeast, and butter and let stand for 5 minutes or so. With the processor running on dough speed, add liquid ingredients slowly. Add additional water or flour if necessary to adjust consistency of dough. Process for 30 to 45 seconds to knead. Continue as directed below.) Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees F. Bring the water to a boil in a small roasting pan over high heat and add the baking soda. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4-1/4 to 4-1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, placing top side down when putting in the water. Remove with a large flat slotted spatula or a spider and place top side up on a wire rack to drain temporarily. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally (or as desired) with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown. Remove to a baking rack and let rest 5 minutes before eating. Dip into desired sauces. The Perfect (Clumpy) Granola I love granola--but I have had a really hard time finding granola that stays in crisp clumps. This granola does--and you can break it up into whatever size of clump you prefer. You can add sunflower seeds or use whatever nuts you prefer. Just don't skip the rice flour (it is the secret ingredient) or alter the wet ingredients. If you leave this in fairly big clumps, it makes a perfect snack to eat out of hand. With smaller clumps, it's great for breakfast with milk over it. The Perfect Granola (Makes 1 batch) Mix together in a large bowl: 4 cups (14 ounces) rolled oats 1/2 cup (2 ½ ounces) rice flour 1/2 cup (2 ounces) chopped nuts 1/2 cup (1 ½ ounces) coconut 1/2 teaspoon salt 1 teaspoon cinnamon In a medium-size bowl, mix until smooth: 1/2 cup (6 ounces) honey 1/2 cup (4 ¾ ounces) peanut butter 1/2 cup (3 ½ ounces) oil 1 teaspoon vanilla Pour the wet ingredients onto the dry and mix very thoroughly. Spread onto a big cookie sheet. Bake at 300 degrees in increments of 10 minutes. Check every 10 minutes but do NOT stir. If you make a double batch, switch your top and bottom baking sheets after each 10 mins. Bake until golden. (Mine took about 25-30 minutes--but it might take up to 40 minutes or so). Let cool completely and then turn onto a sheet(s) of wax paper. Break up the clumps as desired. Store in an airtight container. Enjoy this perfectly delicious granola! Pot o' Gold Potato Soup We traditionally make this recipe sometime around St. Patrick's Day. We love how creamy, cheesy, and delicious it is (not to mention how quick it is to make)! 3/4 cup chopped celery 3/4 cup chopped onion 1/4 cup butter 2 cans (14-1/2 ounces each) chicken broth 2-1/3 cups mashed potato flakes 1-1/2 cups milk 1 cup shredded sharp cheddar cheese 3/4 teaspoon garlic salt 1/8 to 1/4 teaspoon chili powder 1/2 cup sour cream Directions In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes. stir in broth; bring to boil. Reduce heat. Add potato flakes; cook and stir for 5-7 minutes. Add milk, garlic salt and chili powder. Reduce heat and add cheese. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil). Yield: 6 servings. Salmon Pasta Salad We served this for dinner last week when the weather was warm. This meal is so refreshing that it is a great way to welcome spring! (By the way--yes, the dressing does call for raw eggs. If that bothers you, use pasteurized eggs or try a purchased Caesar salad dressing.) Salad: 1 pound fresh or frozen salmon, poached and chunked 1 package (12 ounces) fettuccine, cooked and rinsed 1 pound fresh spinach, rinsed and cut into strips 1/2 cup slivered almonds 1/2 cup sliced green onions 4 ounces grated Parmesan cheese 2 tablespoons chopped parsley Salt and pepper (to taste, if needed) Dressing: 2 eggs 1 tablespoon white vinegar 1/3 cup lemon juice 2 teaspoons sugar 1/3 cup vegetable oil 1 tablespoon sweet basil 2 teaspoons crushed rosemary 1 1/2 teaspoons dry mustard 1 teaspoon salt 1 teaspoon dill weed 1 teaspoon grated lemon peel 1/2 teaspoon ground pepper 1/4 teaspoon tarragon Combine all salad ingredients in a large bowl. To prepare dressing, whip eggs in blender jar. Add vinegar, lemon juice, and sugar. With blender running, drizzle oil into egg mixture. Blend in remaining dressing ingredients. Pour over salad and toss to coat. Add salt and pepper if necessary. Chill. Yield: 8 to 10 servings. Macaroni and Cheese with Tomatoes We love to try different versions of macaroni and cheese. The tomato in this version sets off the cheesy macaroni perfectly. (Recipe from Cook's Country April 2010.) Salt and pepper 1 pound elbow macaroni (I used medium shells) 1 (28-ounce) can petite diced tomatoes 6 tablespoons unsalted butter 1/2 cup all-purpose flour 1/4 teaspoon cayenne pepper 4 cups half-and-half 1 cup low-sodium chicken broth 4 cups shredded mild cheddar cheese 2 cups shredded sharp cheddar cheese COOK MACARONI Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente (or even a little crunchier than al dente), about 5 or 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside. MAKE SAUCE Meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine. BAKE MACARONI AND CHEESE Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to 15 minutes before serving. MAKE AHEAD: Macaroni and cheese can be made in advance through step 2. Scrape mixture into 13 by 9-inch baking dish, cool, lay plastic wrap directly on surface of pasta, and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, cover with foil, and bake for 30 minutes. Uncover and bake until top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes before serving. Thursday, March 18, 2010 The Best Brownies I just got a new 13x9-inch Goldtouch baking pan. I was so excited to try it out that I made two desserts for our St. Patrick’s Day dinner—just so I could try out this pan. This is our favorite brownie recipe—they are fudgy without being gooey, deeply chocolatey, and delicious. (adapted from On-the-Fence Brownies from KAF Cookie Companion) 1 cup (2 sticks, 8 ounces) unsalted butter 2 ¼ cups (15 ¾ ounces) sugar 1 ¼ cups (3 ¾ ounces) Dutch process cocoa 1 teaspoon salt 1 teaspoon baking powder 1 tablespoon vanilla extract 4 large eggs 1 ½ cups (6 ¼ ounces) unbleached all-purpose flour 1 cup (4 ounces) chopped walnuts or pecans (optional) 1 cup (6 ounces) chocolate chips (optional) Ganache: ¾ cup (6 ounces) heavy whipping cream 1 ¼ cups (8 ounces) semisweet chocolate (chips or block) Preheat the oven to 350°F. Lightly grease (or spray with Baker’s Joy) a 9 x 13 x 2-inch pan. In a medium saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to heat just briefly to help dissolve a little more of the sugar (don’t keep it over the heat very long at all). Alternatively, you can melt the butter in the microwave, then proceed as described as below. Stir in the cocoa, salt, baking powder, and vanilla. Whisk in the eggs, stirring just until the eggs are mixed in. Do not over mix (over mixing will create a thick hard crust on top of the brownies). Then add the flour, nuts, and chips, stirring just until mixed in. Spoon batter into prepared pan. Bake the brownies for 25 to 30 minutes, until a cake tester inserted between the center and edge comes out clean or with moist crumbs (check early). The brownies should feel set on the edges and in the center. Remove them from the oven and cool on a rack. For ganache, heat cream in microwave or on stovetop just until whisps of steam form. Pour hot cream over chopped chocolate in a large bowl. Stir until smooth. Let stand until ganache has thickened to desired consistency. Pour/spread over brownies. Blarney Stone Bars We make these butterscotch bars for our St. Patrick’s Day dinner dessert every year. ½ cup butter, softened ¾ cup packed brown sugar 2 eggs 1 tablespoon milk 1 teaspoon vanilla extract ¾ cup all-purpose flour ¾ cup quick-cooking oats ½ teaspoon baking powder ¼ teaspoon salt ¾ cup English toffee bits 1/3 cup chopped pecans Vanilla frosting tinted with green food coloring (about ¾ cup frosting) In a mixing bowl, cream butter and sugar. Beat in eggs, milk, and vanilla. Combine flour, oats, baking powder and salt; add to the creamed mixture. Fold in the toffee bits and pecans. Spread into a greased 8-inch baking pan. Bake at 350°F for 20 to 24 minutes or until a toothpick comes out clean. Cool on a wire rack. Spread frosting over the bars. Cut into squares or diamond shapes. Corned Beef and Cabbage We love to celebrate St. Patrick’s Day! This is our traditional St. Patrick’s Day dinner—we all love it! We just discovered the horseradish sauce this year. We like to serve this meal with Irish Soda Bread--preferably made by Alyssa (see the recipe we posted in February). After dinner, we like to watch the movie “Luck of the Irish.” 1 (3-pound) corned beef brisket with seasoning packet 1 ½ pounds small red potatoes (about 9), scrubbed 1 ½ pounds carrots, peeled and cut into thirds (or use baby carrots) 1 head green cabbage (about 2 pounds), cut into 8 wedges 1/3 cup horseradish, drained 1/3 cup sour cream Place corned beef brisket in slow cooker. Add seasoning packet. Add enough water to cover brisket. Cover with lid and cook on high setting for about 8 hours. Before serving, remove meat from slow cooker & remove (and reserve) all cooking liquid. Tansfer the meat back to the slow cooker and ladle 1 cup of the cooking liquid over the top. Cover keep warm in the cooker (use heat setting of low or warm). Make horseradish sauce: Boil 1 cup of cooking liquid from brisket in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and sour cream in a small bowl. Refrigerate until ready to serve. Place potatoes and carrots in large pot. Add remaining cooking liquid from brisket. Simmer potatoes and carrots until they begin to soften, about 10 minutes. Add the cabbage and simmer until all the vegetables are tender, 10 to 15 minutes. When ready to serve, remove the meat from slow cooker, slice it across the grain into ¼-inch slices, and arrange on a platter. Transfer the cooked vegetables to the platter and moisten with additional cooking liquid as needed before serving. Serve with horseradish sauce to the side. Our St. Patrick's Day Meal I tried to come up with some green food to go with the green theme for the day. I added food coloring to Valerie's cloud nine biscuits to make them green. They looked funny, but tasted good. We had green salad and made green punch by mixing blue and yellow Powerade (which I purchased at Smith's for $.25 each, thanks to Marcia's phone call). The rest of the meal was Garlic Chicken Penne and Frosty Pistachio Delight. Garlic Chicken Penne 8 oz uncooked penne pasta 1 1/2 cups frozen sugar snap peas 1 pkg (1.6 oz) garlic-herb pasta sauce mix (I used "creamy pesto" by Knorr) 1 pkg (6 oz) sliced cooked chicken In a large saucepan, cook pasta in boiling water for 6 minutes. Add peas; return to boil. Cook for 4-5 minutes or until pasta is tender. Meanwhile, prepare sauce mix according to package directions. Drain pasta mixture; add chicken. Drizzle with sauce and toss to coat. Yield: 4 servings. Frosty Pistachio Delight 2 1/2 cups chocolate graham cracker crumbs 2/3 cup butter, melted 1 carton (1.75 qts) vanilla ice cream, softened 2 pkgs (3.4 oz each) instant pistachio pudding mix 1 cup plus 2 Tbsp pistachios, chopped, divided 3 drops green food coloring, optional 1 carton (8 oz) frozen whipped topping, thawed 1 jar (11.75 oz) hot fudge ice cream topping, warmed In a small bowl, combine cracker crumbs and butter. Press into a greased 13x9" baking dish. Bake at 350 for 7-9 minutes or until set. Cool on a wire rack. In a large bowl, combine the ice cream, pudding mixes, 1 cup pistachios and food coloring if desired. Fold in whipped topping. Spread over crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with fudge topping; sprinkle with remaining pistachios. Yield: 15 servings. Monday, March 15, 2010 Mashed Potatoes (Weight Watchers Style) 4 cups peeled cubed baking poatoes (about 1 1/2 lbs) 1 garlic clove, halved 3/4 cup 1% lowfat milk 2 T. grated Parmesan cheese 1 T. butter salt pepper Place potato and garlic in a medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Drain; return potato mixture to pan. Add milk and remaining ingredients; mash with a potato masher. Makes 4 servings (1 cup each) for 3 WW points. ps - this is NEVER enough for my family; we usually double or triple the recipe! Taco-Filled Pasta Shells Taco-Filled Pasta Shells 2 lbs. ground beef 1 envelope taco seasoning (or 2 envelopes if you want it really spicy; we used 1 and it was plenty) 1 pkg. (8 oz.) cream cheese, cubed 24 uncooked jumbo pasta shells (I must not have filled my shells as full, because I used 34 shells) ¼ cup butter, melted (I'm not sure this is really necessary) 1 cup salsa (we used Pace Medium Picante Sauce) 1 cup taco sauce (we used mild) 1 cup (4 oz.) shredded cheddar cheese 1 cup (4 oz.) shredded Monterey Jack cheese 1 ½ cups crushed tortilla chips 1 cup (8 oz.) sour cream 3 green onions, chopped In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour. Cook pasta shells according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Spoon salsa into a greased 13x9 pan. Top with stuffed shells and taco sauce (I just squirted the taco sauce out of the bottle and didn't really measure it). Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions. Stuffed shells may be frozen before baking; simply place the stuffed shells in a gallon-size Ziploc freezer bag and freeze for up to 3 months. To use frozen shells, thaw in the refrigerator for 24 hours (shells will still be partially frozen). Spoon the salsa into a greased 13x9 pan; top with shells and taco sauce. Cover and bake at 350 degrees for 40 minutes. Uncover and continue as above. Crockpot Lasagna Crockpot Lasagna Sauce: (you could make your own favorite sauce; just make sure it's about 65 oz. of liquid before adding the meat) 1 lb. ground sausage or beef (I used Jimmy Dean Sausage) 2 1/2 cans (a total of 65 oz.) spaghetti sauce 2 tsp. basil 1 tsp. oregano 2 garlic cloves, minced Ricotta: 1 lb. ricotta cheese 2 eggs 1 T. parsley salt pepper 1/2 cup Parmesan cheese Cheese: Mozzarella cheese Noodles: 9 lasagna noodles, uncooked For sauce, brown ground beef or sausage in large fry pan. Add remaining sauce ingredients and heat until just bubbling. Remove from heat. For ricotta, mix the ricotta ingredients in a mixing bowl. To assemble lasagna, spray 6-quart crock pot with baking spray (such as Pam). Pour 1/4 of sauce in bottom of crock pot. Layer 3 noodles (may have to break them to get them to fit). Layer 1/3 of ricotta mixture, and sprinkle 1/3 of mozzarella cheese. Repeat layers, ending with sauce. Cover crock pot and cook on LOW for 4 hours. Turn crock pot to KEEP WARM until ready to eat. Approximately 5 minutes before eating, you can sprinkle additional cheese on top. Jesse would have preferred a little more sauce, but I thought it was perfect. And it was even better as leftovers the second day! Strawberry Apple Jell-O Salad Strawberry Apple Jell-O Salad 3 packages (3oz each) strawberry Jell-O 1/4 cup sugar 3 cups boiling water 1 can (6 oz) frozen orange juice concentrate 2 T. grated orange rind 4 to 6 apples, peeled & grated 1 can (20 oz) crushed pineapple, drained Cool Whip Grate apples into a 9x13 pan. Dissolve sugar and Jell-O in hot water; add pineapple, orange rind, and orange juice concentrate after the sugar and Jell-O are completely dissolved. Pour Jell-O mixture over apples in 9x13 pan and stir together. Chill 2 hours and top with cool whip. Sunday, March 14, 2010 Crab Cakes with Roasted Red Pepper Sauce and Chopped Salad I have made this meal a few times now--and we've enjoyed it every time. The salad is extremely quick to make. The simple tart and slightly spicy flavor of the salad complements the crab cakes perfectly. If desired, you can make the sauce ahead. The crab cake mixture can also be made ahead (including shaping the patties) so at dinner time all you have to do is cook the patties and toss together the salad. Recipes from Rachael Ray. Crab Cakes: 1 cup cracker meal (or use finely crushed saltines) 1 egg, beaten 1/2 cup milk 12 ounces lump crab meat, picked over to remove any shell fragments 1 rounded teaspoon crab boil seasoning 1 tablespoon baking powder A handful flat leaf parsley, chopped 1 lemon, zested, plus 1 lemon, cut into wedges, for garnish 1 rib celery from the heart of the stalk, finely chopped Several drops Worcestershire sauce Several drops hot pepper sauce 2 tablespoons mayonnaise or ranch dressing Vegetable or canola oil, for frying Red Pepper Sauce: 1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper 1 cup mayonnaise or reduced fat mayonnaise 1/2 cup prepared chili sauce Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low. For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish. Serve crab cakes with sauce and lemon wedges. Chopped Salad 2 romaine lettuce hearts, coarsely chopped 1 cup drained giardiniera salad (regular or hot pickled vegetables)—available in jars on aisle where pickles are sold 1 lemon, juiced Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper For salad, place chopped greens in a serving dish and combine with coarsely chopped giardiniera salad. Dress salad with a little lemon juice, extra virgin olive oil, salt, and pepper, to your taste Cinnamon Bun Skillet Pizza This recipe was featured in a recent issue of Every Day with Rachael Ray. The article included 5 different deep-dish skillet pizza recipes--you can check out all the other recipes at www.rachaelraymag.com. We loved this dessert pizza! It was fast to make and delicious! Skillet Pizza Dough 3/4 cup lukewarm water 1 tablespoon active dry yeast 1 teaspoon sugar 2 1/4 cups flour 1 teaspoon salt 3 tablespoons butter, softened In a small bowl or glass measuring cup, stir together the lukewarm water, yeast and sugar. Let stand until foamy, 3 to 5 minutes. Using a food processor with the dough attachment, mix the flour and salt. Add softened butter. With machine on dough speed, gradually add the yeast mixture until dough ball forms. Knead for 45 seconds. Remove dough and place in a greased bowl. Punch down the dough before using. NOTE: For whole wheat dough, use 3/4 cup whole wheat flour and 1 1/2 cups all-purpose flour. Cinnamon Bun Pizza Skillet pizza dough (see recipe above) 1/3 cup brown sugar 1 teaspoon ground cinnamon Salt 1/2 cup chopped pecans 1/3 cup dried currants 4 tablespoons butter, softened 1 tablespoon granulated sugar ¼ teaspoon ground cinnamon 3/4 cup confectioners' sugar 1 tablespoon milk 1-1/2 teaspoons orange juice Turn the pizza dough out onto a work surface; cut off and reserve one-quarter of the dough, then halve the remaining dough. Press one half evenly into a greased 9- to 10-inch oven-safe skillet. In a medium bowl, whisk together the brown sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt; toss with the pecans and currants. Sprinkle half of the nut mixture on the dough in the pan, leaving a 1/2-inch border; dot with 1 1/2 tablespoons butter. Shape the smaller piece of reserved dough into a 9- to 10-inch round and place on top of the filling. Sprinkle with the remaining nut mixture and dot with another 1 1/2 tablespoons butter. Shape the remaining dough into a 10-inch round and place on top, pressing around the edge to seal the layers. Cover with a kitchen towel and let stand until doubled in size, about 25 minutes. Preheat the oven to 375°F. Melt the remaining 1 tablespoon butter and brush over the top crust. In a small bowl, combine the granulated sugar and the remaining 1/4 teaspoon cinnamon; sprinkle on top. Cut a few vents in the top crust and bake until golden, about 20 to 25 minutes. Stir together the confectioners' sugar, milk, orange juice and a pinch of salt, then drizzle on top. Thursday, March 11, 2010 Granola 4 cups old-fashioned rolled oats 2 cups raw wheat germ 1 cup hulled raw sunflower seeds 1 cup coarsely chopped walnuts (I just break them) 1/2 cup flaked coconut 3/4 cup brown sugar, firmly packed 3/4 cup cooking oil 1/3 cup water 2 Tbs vanilla Procedure 1 In a large bowl, combine all the dry ingredients, except the brown sugar and mix together. 2 In a saucepan combine the brown sugar, cooking oil and water and warm over low heat until the brown sugar is dissolved. Remove from heat and add the vanilla. 3 Pour liquid mixture over the dry ingredients and mix well. Spread in a 13x9x2-inch baking pan. Bake at 350°F for about 50 minutes or until golden brown, stirring every 15 minutes. 4 After removing from oven, add raisins if desired. 5 Cool and store in a tightly covered container. Monday, March 8, 2010 Spaghetti Squash with Sausage and Greens A very quick and delicious way to feature spaghetti squash as a main dish. We all loved it! (Photo and recipe from EveryDay with Rachael Ray) Ingredients: 1 spaghetti squash (about 3 1/2 pounds), halved lengthwise 1/3 cup grated parmesan cheese Salt and black pepper 1 1/2 teaspoons extra-virgin olive oil 12 ounces sweet Italian sausage 1 bunch spinach, stems discarded and leaves coarsely chopped 1/2 teaspoon crushed red pepper Directions: Place a squash half, cut side down, in a large, microwavable dish. Add 1/2 cup water and microwave until tender, 10 to 15 minutes. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Toss with the parmesan and season with black pepper. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until no longer pink, about 6 minutes. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes; season with salt and black pepper. Serve on top of the squash. Friday, March 5, 2010 Bridies This recipe is from an old issue of The Baking Sheet. I have been wanting to make it since the issue came out (Autumn 2006)—and I finally got to it. I don’t know what took me so long to try these—they are actually very quick and easy to make. Susan Reid (from King Arthur Flour) learned about Bridies—a grab and go meat pie—while she was a college student in Scotland. Bridies are named after Maggie Bridie of Glamis, a travelling food seller who began selling these portable meat pies. This version calls for a hot water pastry crust. It is very easy to make and quite sturdy—thus making it easy to hold the pies to eat them. However, the crust isn’t very tender—so if you’d rather have a tender crust than an easily portable and sturdy crust, substitute your favorite pie crust pastry. Filling: 1 tablespoon vegetable oil 1 ¼ pounds ground lean lamb (traditional), beef, or turkey—I used beef 1 cup (1 medium) minced onion or shallot 1 ¼ teaspoons Worcestershire sauce 1 teaspoon dry thyme ½ teaspoon ground nutmeg 1/3 cup (1 1/8 oz.) old-fashioned rolled outs ½ cup (4 ounces) beef stock or gravy (I used brown gravy) Hot-Water Pastry: 3 cups (12 ¾ oz) unbleached all-purpose flour ½ teaspoon salt ¾ cup (6 oz) water 6 tablespoons (3 oz) unsalted butter, melted beef suet, or lard Egg wash: 1 egg beaten with 1 tablespoon water To make the filling: Place the oil in a large skillet over medium heat. Add the meat and onion and cook, stirring occasionally to break up the lumps, until the meat is cooked through and the onions are translucent. Stir in the Worcestershire sauce, thyme, nutmeg, oats, and stock. Cook for 3 more minutes. Season with salt and pepper to taste, then remove from heat and set aside to cool while you make the pastry. To make the pastry: In a large bowl, whisk together the flour and salt. Dig a well in the center. Bring the fat and water to boil in the saucepan, then pour into the well in the flour mixture. Stir the mixture together until its evenly moistened and cool enough to handle comfortable (it will feel as comforting as warm towels out of the dryer). Turn the dough out onto a lightly floured surface, knead a few times, then cut off 1/3 of the dough and place it to the side under the mixing bowl to keep warm. Divide the remaining dough (the 2/3 piece) into 6 pieces. Roll each piece into a 6-inch diameter circle. To assemble the pies: Lightly grease a baking sheet, or line it with parchment or a Silpat. Preheat the oven to 400°F. Place 6 English muffin rings on the prepared baking sheet. Tuck the 6-inch circles of dough down into the rings. You should have half an inch of dough sticking up around the edges; fold this over the rings. You’ll need it to seal up the bridies after they’re filled. Place ½ cup of the cooled filling inside each lined muffin ring. Divide the reserved dough into 6 pieces. Roll each piece into a circle the size of the muffin rings. Place the circles over the meat filling, and fold the outside edges back over the tops, pinching them to stand up around the edges. Cut a slit in the center of each pie to serve as a vent for steam. Brush the tops with the beaten egg mixture, and bake for 25 minutes, or until golden brown. Remove the pies from the oven and serve warm, or cool and refrigerate to tuck into lunchboxes later. Yield: 6 Bridies. Meaty Mac 'n' Cheese I recently purchased the cheap brand of Macaroni and Cheese at the store because it was on sale. My family hated it. (I guess good old Kraft is the best). Anyway, I decided to try this recipe to help use up the boxes of mac and cheese my family won't eat. It tastes pretty good, amazingly. Next time I'll probably try blending the salsa and pimiento and corn in the blender, so Logan won't complain about the little red things in the casserole. 1 package (7.25 oz) macaroni and cheese 1 pound ground beef 1/4 cup chopped onion 1 1/2 cups salsa 1/2 cup fresh or frozen corn 1 can (2 1/4 oz) sliced ripe olives, drained 3 tablespoons diced pimientos Shredded cheddar cheese Chopped tomato Set aside cheese sauce mix from macaroni and cheese; cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion until meat is no longer pink; drain. Add the salsa, corn, olives and pimientos; heat through. Drain macaroni; add to beef mixture with contents of cheese sauce mix (don't use the milk and butter listed on macaroni and cheese box recipe). Mix well; heat through. Garnish with cheese and tomato. Yield: 4-6 servings. Cloud Nine Biscuits This recipe was in the latest issue of Cook's Country. It's actually called Cat Head Biscuits--a reference to the size of the biscuits. We enjoyed these huge, fluffy biscuits so much that we decided to rename them. I altered the instructions to use a food processor. If you don't have a food processor, you can just whisk together the dry ingredients, then work in the softened butter and shortening with your hands, rubbing it in until the mixture resembles coarse meal. Continue as outlined below. 1-1/2 cups all-purpose flour 1-1/2 cups cake flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened 4 tablespoons vegetable shortening, cut into 1/2-inch pieces 1 1/4 cups buttermilk MIX DOUGH Adjust oven rack to upper-middle position and heat oven to 425 degrees. Grease 9-inch cake pan. Combine flours, baking powder, baking soda, and salt in bowl of food processor. Add butter and shortening to flour mixture and pulse until mixture resembles coarse meal (you'll want to pulse it slightly more than you would normally for biscuits so you get fluffy rather than flaky biscuits). Transfer flour mixture to large bowl. Stir in buttermilk until just combined. PORTION BISCUITS Use greased 1/2-cup measure or large spring-loaded ice cream scoop to transfer 6 heaping portions of dough into prepared pan, placing 5 around pan's perimeter and 1 in center. BAKE BISCUITS Bake until puffed and golden brown, 20 to 25 minutes (check a few minutes early just in case). Cool in pan for 10 minutes, then transfer to wire rack. Serve. (Biscuits can be stored in airtight container at room temperature for 2 days.) Wednesday, March 3, 2010 Outrageous Peanut Butter Oatmeal Chocolate Chip Bars Outrageous Peanut Butter Oatmeal Chocolate Chip Skookie (or Bars) Suzanne Eliason-Utah's Down Home Cook Off Winner 2 C. oats 1 ¼ C. Whole Wheat flour (originally, called for all purpose) 1 tsp. baking powder 1 tsp. baking soda ¼ tsp. salt 1 C. butter 1 C. peanut butter 1 C. sugar 1 C. light brown sugar, firmly packed 2 Lg. eggs (2 T. Dehydrated Egg +1/4 C. Water) 1 tsp. vanilla 1 C. (or 2 bars) milk chocolate bar (broken into chip sized pieces)... I used chocolate chips Instructions: In a medium bowl, combine oats, flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter and peanut butter with an electric mixer until smooth. Beat in the sugar(s) until blended. Add eggs and vanilla then add flour mixture until combined. Stir in chocolate pieces. Refrigerate dough 1 hour or more. Preheat oven to 375 degrees. Spray Camp Chef Skookie pan (or the dish you found) with cooking spray. Add hand full of dough to skookie. Press onto Skookie pan ½ in. thick, leaving dough ½ in. from outside of pan. Bake for 10-15 min. or until top of cookie becomes light golden brown. Or, press dough into 10x15 greased cookie sheet, but be sure to leave ½” space around edge of pan. Bake at 350 degrees for 20 minutes. Top with ice cream, caramel sauce and hot fudge or chocolate sauce. Green Apple-Sourdough Pancakes Since I haven’t maintained an active sourdough starter for a while now, we have been missing sourdough pancakes. Bart made these pancakes for us the other day. These are great because you can just make your starter the night before. We served our pancakes with Apple Cider Syrup (see recipe at The Sisters' CafĂ©). Recipe from Food Network Magazine. Ingredients For the Sourdough Starter: • 1 cup whole milk • 1 teaspoon active dry yeast (1/2 packet) • 1/2 cup apple cider • 3 tablespoons packed light brown sugar • 2 tablespoons unsalted butter , melted • 1 cup all-purpose flour For the Pancakes: • 1/2 cup all-purpose flour • 1 large egg, slightly beaten • 1 teaspoon baking soda • 1 small tart green apple (such as Granny Smith), unpeeled, diced • 1 to 2 tablespoons unsalted butter • Maple syrup or honey, for serving • Chopped pecans, for garnish (optional) Directions Make the sourdough starter: Warm the milk in a small saucepan over low heat to about 110 degrees F. Transfer to a medium bowl, sprinkle with the yeast and let stand until foamy, about 5 minutes. Whisk in the cider, brown sugar, butter and 1 cup flour until smooth. Cover with plastic wrap and let stand at room temperature overnight. The next morning, make the pancakes: Whisk 1/2 cup flour, the egg, baking soda and apple into the sourdough starter. Melt 1 tablespoon butter in a cast-iron griddle or nonstick skillet over medium heat and swirl to coat. Pour about 1/4 cup batter onto the griddle for each pancake. Cook until the tops are bubbly and the edges set, about 3 minutes, then flip and cook until golden and cooked through, 1 to 2 more minutes. Repeat with the remaining batter, adding more butter as needed. Drizzle with syrup and garnish with pecans, if desired. Spicy Macaroni and Cheese Here's another fun variation of macaroni and cheese. This one is baked, so it works well as a make-ahead meal. (Recipe from Sunny Anderson at Food Network.) Ingredients 2 cups elbow pasta, cooked until almost al dente 16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded 8 ounces Monterey pepper jack cheese, cubed 2 teaspoons all-purpose flour 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon dry mustard 1/8 teaspoon freshly ground nutmeg 4 tablespoons sour cream 1 large egg, beaten 1 cup heavy cream 1 cup half-and-half 4 slices bread (we used panko instead) 1 tablespoon butter Special equipment: 2-quart baking dish Directions Preheat oven to 350 degrees F. In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more. Pumpkin and Black Bean Soup This soup is rich, creamy, flavorful, and so satisfying. We served it with blue tortilla chips for a fun color contrast. (Recipe from Rachael Ray.) Ingredients 2 tablespoon extra-virgin olive oil, 1 turn of the pan 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock, found on soup aisle 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree (found often on the baking aisle) 1 cup heavy cream 1 tablespoon curry powder, 1 palm full 1 1/2 teaspoons ground cumin, 1/2 palm full 1/2 teaspoon cayenne pepper (use less if desired), eyeball it in the palm of your hand Coarse salt 20 blades fresh chives or green onions, chopped or snipped, for garnish Directions Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
1.1 2.1 2.2 3.1 3.2 3.3 3.4 4.1 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 23.2 23.3 23.4 24.1 25.1 25.2 26.1 26.2 26.3 27.1 28.1 28.2 28.3 28.4 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 36.2 37.1 38.1 39.1 40.1 41.1 42.1 43.1 44.1 45.1 46.1 47.1 48.1 49.1 50.1 50.2 50.3 50.4 51.1 51.2 52.1 52.2 52.3 52.4 53.1 53.2 53.3 53.4 53.5 54.1 55.1 56.1 57.1 57.2 57.3 57.4 58.1 58.2 58.3 58.4 58.5 58.6 59.1 60.1 61.1 62.1 63.1 64.1 65.1 66.1 66.2 66.3 66.4 67.1 67.2 68.1 68.2 68.3 69.1 70.1 71.1 72.1 73.1 74.1 75.1 76.1 77.1 78.1 79.1 80.1 81.1 81.2 81.3 82.1 82.2 82.3 83.1 84.1 84.2 84.3 85.1 85.2 86.1 87.1 88.1 89.1 90.1 91.1 92.1 92.2 93.1 94.1 95.1 96.1 97.1 97.2 97.3 98.1 99.1 100.1 101.1 102.1 103.1 104.1 105.1 106.1 107.1 108.1 109.1 110.1 111.1 112.1 113.1 114.1 115.1 116.1 116.2 116.3 116.4 116.5 116.6 116.7 117.1 117.2 117.3 117.4 117.5 117.6 117.7 117.8 117.9 117.10 117.11 118.1 119.1 120.1 121.1 121.2 122.1 123.1 124.1 125.1 126.1 127.1 128.1 129.1 130.1 131.1 132.1 133.1 134.1 135.1 136.1 137.1 138.1 139.1 140.1 141.1 142.1 143.1 143.2 144.1 145.1 145.2 145.3 146.1 146.2 146.3 147.1 147.2 148.1 148.2 149.1 150.1 151.1 152.1 153.1 153.2 154.1 155.1 156.1 157.1 158.1 159.1 160.1 161.1 162.1 163.1 164.1 165.1 166.1 167.1 168.1 169.1 170.1 170.2 170.3 170.4 170.5 170.6 170.7 171.1 172.1 173.1 174.1 175.1 176.1 177.1 178.1 179.1 180.1 180.2 181.1 181.2 182.1 183.1 184.1 185.1 186.1 187.1 188.1 189.1 190.1 191.1 192.1 193.1 194.1 195.1 196.1 197.1 198.1 199.1 200.1 201.1 202.1 203.1 203.2 203.3 203.4 203.5 203.6 204.1 205.1 206.1 207.1 207.2 207.3 207.4 207.5 207.6 207.7 208.1 208.2 208.3 209.1 210.1 211.1
ponedjeljak, 29. veljače 2016. Ajme, koliko nas je! Karfiol i brokula Ajme, koliko nas je! je prva igra nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojoj je sudjelovalo čak 12 sudionika, reakcijom osnivačice igra je dobila ime. Tema veljače su bili karfiol i brokula a domaćica je bila Kata. RECEPT: Recept za ispis Za tijesto: 130 g brašna 60 ml maslinovog ulja 30 ml mlijeka 1/2 žličice octa 1/2 žličice šećera 1/2 žličice soli kiselo vrhnje po potrebi Za nadjev: 1 veći ljubičasti luk maslinovo ulje 1 žlica aceta balsamica 1 manja glavica karfiola sol papar parmezan U prikladnoj posudi pomiješajte brašno, ulje, mlijeko, ocat,šećer i sol. Promiješajte žlicom dok se smjesa ne poveže pa je onda istresite na radnu površinu i umijesite. Dodajte kiselog vrhnja po potrebi kako bi se formiralo tijesto. Omotajte dobiveno tijesto rastezljivom folijom i stavite ga u hladnjak dok ne pripremite nadjev. Zagrijte pećnicu na 200 C. Karfiol odvojite na manje cvjetiće pa ga stavite u lim za pečenje, posolite, popaprite i začinite maslinovim uljem. Promiješajte pa stavite peći u prethodno zagrijanu pećnicu 20- ak minuta dok malo ne omekša. Luk oljuštite i sitno ga nasjekajte. U tavici zagrijte malo maslinovog ulja pa mu dodajte luk i dinstajte na laganoj vatri dok sasvim ne omekša i postane nalik na pekmez. Umiješajte i aceto pa maknite sa vatre. Lim obložite papirom za pečenje. Tijesto razvaljajte u krug promjera 30-ak cm. Premažite tijesto nadjevom od luka ali tako da ostavite rub tijesta od cca 2 cm bez nadjeva.Po njemu rasporediti karfiol. Po karfiolu naribati parmezan. Preklopite rubove tijesta prema unutra. Pecite pitu u prethodno zagrijanoj pećnici 30-ak minuta. Poslužite toplo. Objavio/la Petra Kranjica u 20:15 1 komentar: Oznake: aceto balsamico, Ajme koliko nas je, karfiol, kiselo vrhnje, luk, parmezan, pita, slano subota, 27. veljače 2016. Daring kitchen- Katmer pita Ovomjesečni izazov Daring bakersa bila je Katmer pita a domaćica naša Mimi sa bloga Mimi s kingdom. Jako mi se dopala ova pita. Vrlo je lagana i nama je uz jogurt bila odličan doručak. RECEPT: Recept za ispis Za tijesto: 500 g brašna 1 žličica soli 300-350 ml mlake vode 30-45 g omekšale svinjske masti Za nadjev: 500 g svježeg kravljeg sira 500 g blitve 4 jaja soli po okusu Svinjsku mast otopite tako da bude tekuća. U prikladnu posudu prosijte brašno i dodajte mu sol. U tankom mlazu ulite mlaku vodu pa miješajte dok se sve ne poveže u tijesto. Dobiveno tijesto istresite na radnu površinu pa mijesite dok ne dobijete elastično ali mekano tijesto. Ukoliko tijesto bude jako mekano i teško za rukovanje po potrebi umiješajte još brašna. Dobiveno tijesto podijelite na šest jednakih komada i oblikujte u kuglice.Neka odstoji 10-ak minuta. Pomoću valjka razvaljate svaku od kuglica tijesta u disk promjera 20-ak cm. Premažite jednog rastopljenom masti pa ga poklopite drugim kojeg ponovno premažite masti. Na vrh stavite treći disk i utisnite ga rukama u donja dva i stavite sa strane. Ponovite postupak sa preostala tri diska tijesta. Ponovno ostavite tijesto da odstoji 10-ak minuta. Ponovno razvaljajte svaki od dva diska. Oštrim nožem zarežite disk na 8 jednakih dijelova kao da radite kiflica ali nemojte ga prerezati do kraja, neka se drži u sredini. Premažite površinu sa masti. Preklopite svaki zarezani dio prema sredini pa preokrenite tijesto tako da zarezani djelovi budu prema dolje. Na ovom linku prema originalnom receptu možete pronaći i step by step fotografije izrade tijesta ukoliko ne razumijete ovo moje objašnjenje. Ponovite postupak i sa drugim diskom tijesta. Zagrijte pećnicu na 200 C. Neka tijesto odstoji dok pripremate nadjev. U zdjelu stavite jaja pa ih lagano umutite. Dodajte i sir i sol pa sve izmiješajte dok ne dobijete jednoličnu smjesu. Blitvu operite, odstranite joj stabljiku pa je narežite na trakice. Pomiješajte sa pripremljenim sirom. Namastite i pobrašnite dublji lim za pečenje. Na lagano pobrašnjenoj radnoj površini razvaljajte jedna disk tijesta na dimenzije kalupa. Razvaljano tijesto položite u pripremljeni kalup pa ga premažite pripremljenim nadjevom. Razvaljajte i drugi disk tijesta pa ga položite preko nadjeva. Prstima utisnite rubove tijesta. Premažite pitu otopljenom masti pa je narežite na kocke željene veličine. Pecite u prethodno zagrijanoj pećnici 30-ak minuta. Objavio/la Petra Kranjica u 10:19 4 komentara: Oznake: blitva, daring bakers, slano, svinjska mast, svježi sir ponedjeljak, 22. veljače 2016. Patin 15-Gibanica gužvara Svakog mjeseca pripremamo jedan recept, onaj koji je na prethodnom glasanju dobio najviše glasova, a recepti su iz Velikog narodnog kuvara autorice Spasenije Pate Marković. Ovoga mjeseca zadatak je bilo napraviti gibanicu gužvaru. Nije da strašno kasnim, samo tjedan dana :(Imala sam neku super truper triper kombinaciju sa posuđivanjem fotića prošlog vikenda. I sve sam ja super isplanirala, fotić ide na posudbu od nedjelje, ja u subotu napravim gibanicu i sliknem ju. Sva sreća pa imam dvije kartice i meni ostaje jedna sa fotkama gužvare, a druga ide na posudbu zajedno sa fotićem. Sve pet! Ali nisam se sjetila da iz ruksaka treba izvaditi i čitač kartice da bi mogla te iste fotke i prebaciti na fotić. I zato kasnim ... Čula sam ja za gibanicu gužvaru ali to se kod nas doma nije nikada radilo. Moram priznati da sam u ovom krugu i malo varala. Nisam sama pekla kore nego sam kupila gotove i kako sam potpuno neiskusna u rađenju gužvare pomogla sam se Majinim iscrpnim receptom. RECEPT: Recept za ispis 250 g kora od vučenog tijesta 40 g brašna 1 žličica soli 1/2 žličice sode bikarbone 100 g svježeg kravljeg sira 50 g kajmaka 400 ml kefira 2 jaja 50 ml ulja Zagrijati pećnicu da se zagrije na 200 C. U prikladnu posudu staviti brašno, sol, sodu bikarbonu i promiješati. Umiješati i sir i kajmak te kefir i sve dobro izmiješati. Umiješati jaja i ulje pa još jednom sve dobro izmiješati. Kore narezati ili natrgati na manje komade. Razdvojiti iz pa ih malo po malo ubacivati u posudu da kefirom i između svakog dodavanja dobro izmiješati. Kada umiješate sve kore ostavite smjesu da odstoji 5 minuta. Zatim je izlite u lim dimenzija 20 x 20 cm. Peći u prethodno zagrijanoj pećnici 30-35 minuta, dok lijepo ne porumeni. Dok se gibanica peče pripremiti nešto na što ćete staviti rubove naopako okrenutog pleha. Ja sam upotrijebila kalupe za mini pite. Kada je gibanica pečena odmah je okrenuti naopako i rubove kalupa u kojem se pekla staviti na pripremljene kalupe za pite. Ostaviti je da se tako naopako ohladi. Prije posluživanja narezati po želji. Objavio/la Petra Kranjica u 18:11 Broj komentara: 6: Oznake: kajmak, kefir, Patin 15, slano, svježi sir, vučeno tijesto četvrtak, 11. veljače 2016. Pulla-kardamom rolice Primiječujete da Valentinovo samo što nije? Imam osjećaj da srca ispadaju sa svih strana. Nisam baš neki tip za Valentinovo, nije da sam baš kao Let 3 ali nisam ni neki preveliki fan. Ne volim tu famu koja se stvara oko tog dana, ne volim gužvu u restoranima a da na poklon dobijem nešto u obliku srca vjerojatno bi bila razočarana. Nisam protiv poklona za Valentinovo ali to mora biti nešto jestivo, ipak sam ja food bloger, tako da nekim prešutnim dogovorom ja dobijem čokoladu sa neobičnim sastojcima a ja poklonim nešto što sam sama napravila u kuhinji. Ukoliko imate jednog ovakvog čangrizavca kao ja doma , napravite mu pulla-e kao dar za ovo Valentinovo, sigurno će biti oduševljen a i ove godine Valentinovo pada na nedjelju pa će to biti savršen nedjeljni doručak. Kod Nevene sam prvi puta čula za pulla-e i odmah su mi jako primamljivo izgledala. I nisam se prevarila divnog su okusa, posebno me se dojmio kardamom kojeg iako u recept ide malo zaista daje ovim pecivima jednu sasvim drugu dimenziju. Ja sam radila samo polovicu smjese, nekako mi se činilo puno peciva od kilograma brašna. Svakakvo vam preporučujem da isprobate ova peciva, meka, pjenasta sa obiljem maslaca, ma tko bi im odolio. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis Tijesto: 25 g svježeg kvasca 250 ml toplog mlijeka 500 g brašna 150 g šećera 1/2 žličice soli 1/2 žličice mljevenog kardamoma 85 g omekšalog maslaca Nadjev: 125 g omekšalog maslaca 100 g šećera 1/2 žličice mljevenog cimeta 1/2 žličice mljevenog kardamoma 1 žumanjak za premazivanje peciva Kvasac pomiješati sa mlijekom i malo šećera pa staviti na toplo mjesto da se zapjeni. Na radnu površinu prosijte brašno pa mu dodajte šećer, sol, kardamom i omekšali maslac. Dodajte i zapjenjenu smjesu mlijeka i kvasca pa umijesite glatko tijesto. Mijesite 10-ak minuta dok ne dobijete glatko i elastično tijesto. Dobiveno tijesto stavite u pobrašnjenu posudu, prekrite kuhinjskom krpom pa ostavite na toplom mjestu da se diže 1 sat ili dok mu se ne udvostruči volumen. Dok se tijesto diže pripemite nadjev. Pomiješajte omekšali maslac sa šećerom, cimetom i kardamom, najjednostavnije će vam biti vilicom. Dignuto tijesto istresite na lagano pobrašnjenu radnu površinu pa ga razvaljajte u pravokutnik približnih dimenzija 20 x 40 cm. Premažite ga priprimljenim nadjevom od ruba do ruba. Zarolajte po duljoj stranici. Roladu narežite na trapeze, ja sam ih dobila 8. Gornja stranica treba biti kratka, oblikom mora podsjećati skoro na trokut. Gornju stranicu pritisnite prstom prema dolje, tako da se približi donjem djelu. Ako vam ovaj dio nije baš najjasniji kod Nevene imate fotografije izrade korak po korak. namastite i pobrašnite dublji lim za pečenje pa složite peciva u njega. Prekrite kuhinjskom krpom pa ih ponovno dižite jedan sat. Zagrijte pećnicu na 210 C. Dignuta peciva premažite lagano umućenim žumanjkom pa ih pecite u prethodno zagrijanoj pećnici 20-25 minuta. Poslužite toplo. Objavio/la Petra Kranjica u 17:49 Broj komentara: 12: ponedjeljak, 8. veljače 2016. Čokoladni kruh iz Starbucksa Još jedan u nizu kruhova za doručak. Koliko sam ih napravila mislim da ću upisati specijalizaciju :) Ovaj konkretni kruhić nije bio za našu internu upotrebu, nego sam ga radila kao kruh za doručak za vikend izlet sa prijateljima. Bio veliki hit pogotovo klincima koji su ga jeli i za doručak i za večeru a mi veliki ga baš i nismo puno dobili mi smo se morali zadovoljiti drugim kruhićem koji sam napravila. Ako su ga klinci voljeli sigurno će i vama biti fini, uostalom jel mu treba bolja preporuka od ove dječje. Original recepta možete pronaći ovdje. RECEPT: Recept za ispis 170 g omekšalog maslaca 150 g šećera 3 jaja 120 g brašna 60 g kakaa 1/2 žličice mljevenog cimeta 1/2 žličice soli 1/2 žličice praška za pecivo 1/2 žličice sode bikarbone 120 ml mlačenice 30 ml vode 1 žlica arome vanilije Za posip: 3 žlice smeđeg šećera par zrna kakaa Zagrijte pećnicu na 180 C. Namastite i pobrašnite duguljasti kalup za kruh. U veću posudu prosijte brašno, kakao, cimet, sok, prašak za pecivo i sodu bikarbonu. U drugoj posudi pjenasto mikserom izradite omekšali maslac sa šećerom. U pjenastu smjesu umiješajte jedno po jedno jaje. U trećoj posudi pomiješajte mlaćenicu, vodu i aromu vanilije. U pjenastu smjesu maslaca, šećera i jaja naizmjenično umiješajte smjesu suhih sastojaka i smjesu sa mlaćenicom. Dobro izmiješajte. Dobivenu smjesu istresite u pripremljeni lim za pečenje i zagladite površinu. Sjemenke kakaa usitnite u mužaru pa ih pomiješajte sa smeđim šećerom. Dobivenom smjesom posipajte vrh kolača. Pecite u prethodno ugrijanoj pećnici 45-50 minuta. Ohladite prije posluživanja. Objavio/la Petra Kranjica u 14:10 Broj komentara: 10: petak, 5. veljače 2016. Kolač sa limunom i lješnjacima Nemam danas neke inspiracije za uvodni dio posta. Zato samo brzinski. Odličan kolačić sa prekrasnom aromom limuna, idealan za doručak ili uz poslijepodnevnu kavu ili čaj. Original recept možete pronaći ovdje. RECEPT: Recept za ispis 100 g kukuruznog brašna 120 g šećera 150 g maslaca 3 jaja 1 žličica pecilnog praška 200 g tostiranih mljevenih lješnjaka 2 žlice maslinovog ulja 1 žličica soli naribana korica limuna sok 1 limuna 1 žličica arome vanilije Duguljasti lim za pečenje namastite i pobrašnite. Zagrijte pećnicu na 180 C. Maslac otopite na umjerenoj vatri pa ga ostavite da se prohladi. Pomiješajte suhe sastojke; kukuruzno brašno, lješnjake, sol i prašak za pecivo. U drugoj posudi mikserom pjenasto izradite jaja i šećer. Umiješajte prohlađeni maslac, ulje, vaniliju, sok i naribanu koricu limuna pa se dobro izmiješajte. Zatim u nekoliko navrata umiješajte suhe sastojke. Istresite smjesu u pripremljeni lim. Pecite u prethodno zagrijanoj pećnici 45-50 minuta. Objavio/la Petra Kranjica u 09:54 Broj komentara: 7: Oznake: doručak, kukuruzno brašno, limun, lješnjaci utorak, 2. veljače 2016. Cheesecake Ja stvarno volim cheesecake. Jesti. Malo manje ga volim sama raditi. Zašto? Zato jer nakon preko nekoliko isprobanih recepata još nisam pronašla niti jedan kod kojeg bi se ova podloga od keksa lako odvajala od dna kalupa, uvijek mi ostane zalijepljena pa to onda ne izgleda lijepo. Zato jer iz kalupa ponekad kapa masnoća a ja najčešće zaboravim omotati rub kalupa aluminijskom folijom pa onda zaprljam pećnicu. Koju sam najvjerojatnije dan prije oprala.( E pa to je bilo sve do ovoga recepta. Bila sam pametna i omotala sam kalup u aluminijsku foliju a i ovaj keksasti sloj se lijepo odvaja od kalupa. No konačno sam uspijela!!! RECEPT: Recept za ispis Za podlogu: 170 g otopljenog maslaca 280g digestive keksa 2 žlice šećera Za nadjev od sira: 1 kg ABC sira 200 g šećera prstohvat soli 3 žlice brašna 2 žlice arome vanilije naribana korica 1 limuna 4 jaja 250 ml kiselog vrhnja Za premaz: 150 g kiselog vrhnja 1 žlica šećera 2 žlice limunovog soka Zagrijte pećnicu na 160 C. Namastite i pobrašnite okrugli kalup za tortu promjera 30 cm. Za podlogu otopite maslac na laganoj vatri. Kekse sitno sameljite pa ih dodajte u otopljeni maslac. Dodajte i šećer pa sve dobro promiješajte. Dobivenu smjesu istresite u pripremljeni kalup pa je dobro utisnite. Ja to radim sa čašom ravnog dna. Pripremljenu podlogu pecite u prethodno zagrijanoj pećnici 10 minuta. Ostavite podlogu da se ohladi dok pripremate nadjev. Povisite temperaturu pećnice na 200 C. Sir stavite u prikladnu posudu pa ga izradite mikserom dok ne postane kremast. Smanjite brzinu miksanja pa postepeno umiješajte šećer, prstohvat soli i brašno. Umiješajte još i aromu vanilije, naribanu koricu limuna i jedno po jedno jaje. Na kraju umiješajte i kiselo vrhnje. Dobro izmiješajte da dobijete jednoličnu i prozračnu smjesu. Ulite nadjev na podlogu od keksa pa stavite u prethodno zagrijanu pećnicu. Pecite 10 minuta pa nakon toga smanjite temperaturu pećnice na 110 C pa nastavite peći još 25 minuta. Za premaz pomiješajte kiselo vrhnje, šećer i limunov sok. Dobivenu smjesu rasporedite po torti pa je vratite u ugašenu pećnicu na još 2 sata. Nakon dva sata tortu preselite u hladanjak i dobro je ohladite, nabolje preko noći. Objavio/la Petra Kranjica u 16:27 4 komentara: Oznake: digestive keksi, kiselo vrhnje, krem sir, limun, torta Pretplati se na: Postovi (Atom)