Dec. 23, 2007
Oooops...
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Aug. 29, 2007
Want a bite?
I completed
my first Daring Baker Challenge and it is all posted at
my foodie blog.
Oh, and for my "secret friend"... your piece is sitting in my fridge if you want to come and pick it up sometime. You have no idea how hard it was to save it for you. LOL
I have class at 5:30pm but Dan and the kids can get it to you...
You know who you are...
I have other stuff to share but lots of stuff standing in the way. I will be back when I can today or tomorrow sometime.
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Jul. 7, 2007
A little angry...
No wedding...
Long story...
Unstable couple...
No cake...
I am out the money I spent ...
I don't have money to just blow...
There is a chance I will get money for the cost of ingredients but I am not sure yet...
I was very careful with finding things on sale and at discounted prices for this...
I won't do this again without getting paid up front...
...even if it is a church member!!!
UPDATE: She is paying the money I should have charged for the deposit (which covers all my ingredients I bought) and then a $10.00 equipment fee. Next time I will get a deposit before starting anything.
Thanks for you hugs and understanding!!! I love you gals... (((HUGSRIGHTBACK)))
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May. 8, 2007
Some Foodie Stuff...
I am not sure how many of you read my foodie blog but you might be interested in a new thing I am doing there. I am going to be writing on some themes in the coming weeks and would love your input. This week I am writing about crock pot cooking. I am also taking suggestions about some things you might be interested in, too. Also, if you have anything to contribute along the way we would love to hear from you on that. You can check it out here...
Crockpot Cookery
I will be putting stuff up all week for this...
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May. 4, 2007
Pictures are up...
I loaded my foodie pictures at my foodie blog if you are interested in what I have been learning this semester... I share my final projects and culinary school stuff here...
Crunchy Culinary Capers
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Mar. 30, 2007
A really cool new project...
I know... I am blogging three days in a row ladies... don't faint on me! LOL
I have been in culinary school for almost two full semesters. I am doing well and have been learning so much! I have been accepted into the honors program and with that comes a project that I work on for the time I am in school with a completion of the project to be done by the end of my schooling. It is kinda like a dissertation or research project for other degrees. Well, I was placed on the cookbook project. I was going to be a support person for the person that was doing the work. Chef came to me yesterday and told me that the person has done NOTHING toward this project and it is now officially my baby. He said, and I quote... "You can take it and do that organized thing you do and run with it." LOL Ooooo... don't I have him fooled with the organized bit...
I am compiling recipes and quotes and pictures and putting the whole culinary school cookbook together. This can be done on my computer and I will be soliciting the recipes from all the students and chefs in the program. When it is done it will be the official culinary school cookbook!!! I am so excited about this endeavor!!!!! Since I am going to be in school for at least the next five years... (probably exagerating but maybe not... ) I will be able to put together a good collection for them. Oh, and I will make it available to you guys if ya want, too. I will try to get it put on the website of the school and link you to it.
Did I mention how excited I am about this??? 
Have a great weekend!!! 
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Jan. 9, 2007
Want to eat better?
Check out this website
Meals Matter.Org
They are having a challenge to get us back to eating healthy after the holiday overindulgences. They have some great planning tools and lots of ideas for planning and eating healthy.
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Nov. 18, 2006
Short and sweet...
Bake-off was today...
You can see how I did here... 
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Jul. 5, 2006
Food blogging...
I finally decided to just have a blog for all of my food, recipes and culinary endeavors. Wilm, for you and anyone else interested, you will be glad to know I am blogging at http://5loaves-2fishes.blogspot.com and I am using it for an online cookbook of sorts. I am still going to write those cookbooks but this will keep you cooking while you wait. LOL :) Pop on over and take a look when you can. I will have a permanent link in the righthand column here under Excess Bloggage.
Thanks for reading... :)
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Jul. 5, 2006
Oh, the things we do for our Boy Scouts...
As a young Boy Scout, JoNathan is learning many things. There are lots of things he has to do with the troop and lots of things his Daddy is teaching him but there is one thing I must do to make my boy a well-rounded citizen. It is going to be hard and a huge sacrifice on my part but it must be done. I am going to have to break down and purchase a few things to help us. It will be hard but I will do this because I love my boy and I love scouting. The task...
* Break down and buy cookbooks that teach how to cook in cast iron and dutch ovens.
* I will have to help him research and find recipes online
* I will have to help him meal plan and shop
* Spend time slaving over hot equipment creating and cooking recipes that MUST be consumed by our family.
* Let JoNathan cook dinner for us using said equipment and recipes so that he can earn his badge. He has to prepare the meal from start to finish and all I do is make sure he doesn't get hurt. Can I just sit back and read a book while he cooks? We shall see...
It will be hard... but I think I am up to the task. *giant tongue in cheek here*
For a Cookbook Addict and Culinary Student this is going to be SUCH A SACRIFICE!!!
ROFLOL
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Jul. 5, 2006
Cooking Halibut...
I know, you are rolling your eyes at me again... LOL You say it every time you come here and I am cooking something. "Does she not realize I have a life and do not have time to cook like this?" I know because I have a life, too, and do not always cook like this. I would love to have that kind of time. Some things, though, demand that I take the time and this particular instance is one of them. You see, I have a friend who returned from Iraq around January 2006. Since that time I have savored her sharing the church kitchen with me again. She is always jumping in to be a part of the kitchen crew and is a great cook to boot. Well, she left me again a few weeks ago to celebrate her baby graduating from high school. We are the same age but her baby is 18 and mine is 2. I pick her brain at every turn. Her hubby is retired Army and she is still serving active duty for at least 8 more years. I love having her home but it is never for long. Anyway, I digress...
They recently took their baby boy to Alaska as a graduation present and when they returned they had Halibut steaks in tow. They caught them and fileted them for us and packed them back for us to enjoy. So I dare not put them in the steamer and overcook them to a rubbery dry consistency. I am taking my time with them and cooking them to savor. That being said, I found these two recipes and ran them by Dan to see which version he would prefer. He picked the rich cream one - OF COURSE, but they both looked good enough to share so here they are...
Baked Halibut Steaks Italian Style
Halibut Steaks with Macadamia Sauce (I am substituting almonds because that is what I have on hand today)
The finished product...
...and the almonds worked just fine!!! These just melted in our mouths... *contented sigh* The cantaloupe and spinach were fresh and the bread made earlier today. I would order this in a restaurant... just sayin...
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Jun. 17, 2006
~Leanns Lentil and Leek Soup~
My latest concoction... good for vegetarians! ;)
~Leann's Lentil and Leek Soup~
1/2 pound dry lentils
8 cups rich chicken broth or vegetable stock (preferably home made)
1/4 cup peanut oil or coconut oil
1/4 teaspoon dried thyme leaf
1/4 - 1 teaspoon Tabasco sauce
2 cups chopped, trimmed and well-washed leeks (white parts only, with about 2 inches of green)
1 tablespoon minced garlic
1 tablespoon fresh ginger, peeled and minced
4-5 button mushrooms cut up to saute (about 1 cup)
Bring chicken or vegetable stock to a boil and then add the dry lentils. Turn heat off and let them sit for about 15 minutes. While they are sitting you can add the oil to a wok or saute pan and heat it. Add leeks, garlic, ginger and mushrooms to oil and saute for 3 to 4 minutes. Add seasonings (thyme and a pinch of salt and pepper) to veggies. Add the sauteed veggies to the lentils and broth and bring to a boil again. You can add the Tabasco sauce to individual bowls if not everyone wants it or add to pot. This is a very chunky and filling soup. Serve with bread of choice and salad, sandwiches or wraps. This is so very yummy!!!
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Jun. 14, 2006
White Turkey Chili...
Every year at Thanksgiving we buy about three or four turkeys. We usually give one or two away and then freeze one for later and cook one. I always have lots of leftover turkey when I am done. This last week we cooked our second turkey last week. We actually have one more to cook before Thanksgiving rolls around again. Anyway, we had lots of turkey again and this is a recipe I cook to use up some of that extra turkey. You can use raw ground turkey in this recipe but you must cook it first before adding the rest of the ingredients. This recipe was inspired by my friend Dana, who sent me a white chili recipe she had and a recipe at Food Network by Rachael Ray. I took into account our dietary issues and allergies and modified it so that it is Richardson family friendly. It is still a thirty minute friendly meal, too. Here is my family friendly version...
In a large stock pot:
Canola oil or olive oil to saute veggies in
1/2 cup chopped onion
1/2 cup chopped colorful bell pepper (I use red, yellow, orange and green)
2 cloves garlic
1/2 cup chopped celery
2-3 cups corn (frozen sweet corn thawed to room temperature)
I saute everything in the oil over medium heat then I add my seasonings:
2 Tbs. chili powder
1 tsp. paprika
1 tsp. red pepper
1 Tbsp. is what I used to add but now I go light on the salt for Dan so add what you want to taste.
1 tsp cumin
1/2 cup chopped fresh cilantro
1 Tbsp lime juice
1 can chopped tomatoes
1 can tomato sauce
1 can chicken broth (I go no sodium with this)
1 can navy beans (can add two cans if you like more beans)
Use the empty can from beans and add one canfull of water
Add your precooked turkey at this point (about two to three cups or more if you like lots of meat)
Simmer on stovetop until bubbly. If you like your broth thicker you can add about 2 Tbsp. of cornstarch to the saute at the beginning but add some of the liquid then to keep it cooking without burning or sticking to pan. It thickens nicely.
I will serve this with sprigs of cilantro on top. It is great over Mexican Cornbread, rice or tortilla chips, too. You can cut avocado to serve as a side or make your own Guacamole to use with your chips, too. Play with it and make it your own... :)
Enjoy!
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May. 30, 2006
An Article I got this morning...
I really tried to find a link to this so that I could just send you there to read it. I was unable to do so but the full credit to this article is included so you know who wrote it and where to go to find more info. Hope you enjoy this...
A Year of Cooking
written by Kym Wright
As
homeschooling moms, we sometimes have lofty dreams of teaching our
children to cook. We buy Amish cookbooks, how-to-make candy recipes,
fix-in-15-minutes cookbooks, and everything in between. Every purchase
is a dream of teaching our children this wonderful skill, but still,
sometimes, the best we can do is pass on the great tradition of making
wonderful PB&Jβs. Is there hope for us? I believe there is. What
began as a reaction to my fantasies gone by the wayside, has now become
a lifesaving device.
First, we make or buy an apron for each child. No
frills and lace for the boys, but do let every student choose their own
fabric or apron β something which appeals to them and expresses
something about their personality. Theyβll live with these choices for
years to come, so give a little guidance. Then hang a peg or hook for
the aprons to hand on when not in use, so they arenβt lost around the
house, when the cooking is complete for the day.
Year of Cooking
At the beginning of each year, not school year, but
by the calendar, I make a list of things Iβd like the children to learn
to cook β but, I focus on a theme. The thought of individualized
lessons for each child is wonderful, but with eight children, I make it
easy and teach all our children who are capable to cook the same thing.
Meats
One year we focus on meats. So, I choose twelve
favorite recipes and we don our aprons. This ranges from cooking on the
grill (thanks to my husband for teaching this skill), to popping a
roast into the crockpot. We learn how to buy the meat β compare the
prices and quality β trim off the fat, then put it in the pot. From my
herb chart, we discuss which flavors combine best with which types of
meat. We also learn how to test for doneness, check internal
temperature, and safe temperatures for cooking. Then, we add some
sauces to the mix: barbecue, catsup, honey mustard, Bernaise sauce,
hollandaise sauce, Chinese sauces, and others.
Desserts
Another year we learn about desserts. That is the
year everyone gains a few extra pounds, but thoroughly enjoy the route
we take to get there. Sweeteners are covered β honey, juice
concentrate, willow tree bark, stevia, and the sugars: brown, white and
powdered. We purchase cookie cookbooks, death-by-chocolate recipe
guides, things to do with pudding, and how to make pie primers. Every
month we try a new recipe, and sometimes we spend the entire month
tweaking it to get it just right! Everyone volunteers to do away with
the failures.
Special Occasion
Then we spend a year on special occasion dishes β
what we cook for holidays. Beginning with the New Year, we learn how to
cook black-eyed peas, ham and cornbread. For Valentineβs Day, we cook
steaks and potatoes (a tradition in our family, since it was my
husbandβs and my dinner on our first outing - Valentineβs Day, 1975).
Then we make chocolate-covered cheesecake with cherries for dessert.
St. Patrickβs Day begs for some Irish food: Classic Irish Soda Bread,
Irish Stew, potatoes, and green gelatin for dessert. And, of course, we
always wear green.
For Motherβs Day, we eat whatever the children want
to fix, since mom is off duty for the whole day. Memorial Day, Fourth
of July, and Labor Day finds us making barbecue chicken, hamburgers,
hot dogs, and red-white-and-blue desserts. A parfait from white
chocolate pudding, with strawberries and blueberries, or a white cake
with icing to match our flag.
As a fall festival, though we restrict our October
31st celebration to kind and good costumes, with a party at our church,
we do make the traditional pumpkin pie and cookies. Sometimes we make
pumpkin soup with real whipping cream.
For Thanksgiving, we learn how to choose and roast a
turkey, make stuffing and stuff celery with cream cheese. Cranberry
relish made fresh delights the grandparents. Sweet potato and pecan
pies abound. Christmas brings cookies, gingerbread houses, chocolate
candies, and fruitcake. Turkey, ham, potatoes and more.
Bread
Then there is the year of bread, a staple of the
human diet for centuries. We learn about the basics of wheat, its
history, and types. We discuss flours, their origins, the types and
uses, self-rising versus plain, grinding the grain versus store-bought,
and various nutritional aspects. We usually watch a video or two β
focusing on bread-making and nutrition. A bread machine purchase opens
a whole new world of bread-baking β with minimal effort and mess, we
have bread in a couple of hours. We compare a bread machine to a
microwave oven β they both take less time than conventional methods,
but turn out a great edible product, nonetheless. Children from
mid-elementary age can learn to make bread, with minimal help from an
adult.
We browse through bread cookbooks, and recipes for
all the various types of breads we like or want to try and list them in
order of preference. Then we purchase the specific ingredients we donβt
have on hand, and buy some butter and jams to help us enjoy the product
of our learning.
Other ideas we have planned are learning to make
sandwiches. A year of making different types of layers: meat, cheese,
veggie, and sauces. Another year weβll focus veggie dishes, a topic to
make any mother proud.
While this might not be the most concise approach to
learning how to cook, it is, for us, the most practical, because it
gets done. One year of hands-on is better than all the dreams in the
world. And, weβre having fun in the process. Can learning get any
better than that?
Kym & her husband, Mark, have eight children and
have homeschooled since the mid-80s. She writes the Learn and Do Unit
Studies which you can see at: www.Learn-and-Do.com She sends out weekly e-Couragement for moms in her Weekly Wakeup with Kym Wright. For more information, and to sign up, visit: http://alwrightpublishing.com/weekly_wakeup.htm
Published in The Motherβs Heart magazine, a premium online publication for mothers with hearts in their homes. Visit www.The-Mothers-Heart.com for more information.
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May. 27, 2006
Chocolate Sorbet
This is my favorite version of sorbet. So, by popular demand...
Chocolate Sorbet
3/4 cup (packed) dark brown sugar
1/2 cup granulated sugar
2/3 cup unsweetened cocoa powder
1 ounce bittersweet chocolate, finely chopped
2 teaspoons pure vanilla extract
Combine 2 1/2 cups water, brown sugar, granulated sugar, and cocoa in a saucepan. Bring to a boil over medium-high heat and cook, whisking occasionally, until the sugar dissoves, 4 or 5 minutes. Reduce the heat to low; boil gently for 3 minutes.
Meanwhile, set a medium bowl in an ice water bath. Remove the syrup from the heat and add the chocolate and vanilla; whisk unti the chocolate is melted and well incorporated. Pour the mixture into the bowl ove rthe ice water bath and stir occasionally unti well chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
This is YUMMO!!!
I will look for my fruit version for you guys and give some other info on Monday.
This recipe came from Martha Stewart's Healthy Quick Cook book on page 193.
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Mar. 27, 2006
One more...
For Amy in NZ...
Here is the Sweet Biscuit Recipe:
170g/6oz./1 1/2 cups flour
115g/4oz./1 stick of butter
55g/2oz./1/4 cup caster (fine) sugar
1. Rub the butter into the flour and add the sugar, as for shortcrust pastry. Gather the mixture together and knead lightly.
2. Roll out to 5mm/1/4 inch thick and cut into rounds with a 6.5cm/2 1/2 inch cutter or into heart shapes.
3. Bake in a 180 degree celcius or 350 degree fahrenheit oven until pale brown - about 15 minutes. Remove adn cool on a rack. Serve with fruit fools, compotes and ice cream or we just enjoy them with coffee or hot tea.
This recipe is from The Festive Foods of Ireland by Darina Allen
Enjoy!!!
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Nov. 21, 2005
CRANBERRY VANILLA SEED BREAD
CRANBERRY VANILLA SEED BREAD
(from my friend Marcia)
In Bosch with dough hook:
6 cups warm water
2/3 cup canola oil
2/3 cup honey
3 Tbsp vanilla
3 Tbsp SAF Instant Yeast
3 Tbsp dough enhancer
2 Tbsp sea salt
2 cups high gluten bread flour
6 cups freshly ground flour
2 ½ cups seed mix
2 ½ cups dried cranberries
Mix thoroughly. Continue adding enough whole wheat flour until the dough begins to pull away from the sides of the bowl. The dough will be coming clean from the bottom of bowl and is still sticky at this point. Knead for 7 minutes on speed 1, or until gluten is developed . ( If dough is too stiff, add back in few Tbsp of water, or if dough is too soft add little white flour.)
Spray bread pans with Pam. Shape into 5 loaves. Cover with light towel and let rise until dough is about 2 above rim of pan (approx. 30-40 min.). Bake in pre-heated oven 30 minutes at 350.
Cool on cooling racks. The bread freezes nicely for a month.
SEED MIXTURE;
2 cups pumpkins seeds
2 cups sunflower seeds
2 cups sesame seeds
2 cups sliced almonds
1 cup flax seeds
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Nov. 21, 2005
Thanksgiving Pumpkin Braid
THANKSGIVING PUMPKIN BRAID
A beautiful centerpiece for your thanksgiving table
( from my friend Marcia)
In Bosch with dough hook:
2/3 cup canola oil
2/3 cup honey
4 cups hot water
3 cups high gluten bread flour
3 cups fresh ground whole wheat flour
3 Tbsp SAF Yeast
3 Tbsp dough enhancer
2/3 cup potato flakes (opt)
½ cup buttermilk powder (or reg. powder milk)
Mix, cover bowl and let sponge for 15 minutes, or until bubbles up to top of bowl.
Add:
4 slightly beaten eggs
1 ½ Tbsp sea salt
2 cups canned pumpkin
3 Tbsp pumpkin pie spice or 2 T cinnamon, 1 T ginger, 1 t cloves, 1 t nutmeg
Opt: 2 cups dried cranberries
1 ½ cups raw pumpkin seeds
Mix and continue adding fresh ground white wheat until dough cleans sides of bowl. Knead on speed 1, 5-7 minutes, until gluten is developed. You want a nice soft dough.
Form into 2 braids, and place on parchment lined cookie sheet and cover with dry towel. Allow dough to double in size. Can brush with beaten egg wash and bake at 350 for 30 min.
Here is how they turned out...
Emmy made the little one for her Daddy!
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Nov. 3, 2005
Women at Home Cookbook...
I am a part of a Message Board Community called Women at Home. We are just over one year old and are currently working on a cookbook compiled by all the ladies there. It has been a very fun project. I am working on uploading and sending pictures to be considered for the book today and the rest of the week I will be gathering a few more easy to cook recipes for one of the sections and adding some scripture verses to the list of things to be added to the book. I share all of this to let you know where I am and why I am not prolific here this week. I still have lots of posts to move and lots of NaNoWriMo words to write but I seem to be "procrastinating" on that again. LOL
I will post some small things and such over the coming days. I also have my mother coming in about a week and a half so the house needs an overhaul, too. ;-)
The cookbook will be available for purchase on or around December 1, 2005 for anyone interested!!! Stay tuned...
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Nov. 2, 2005
Who am I...
as a cook? I absolutely love cooking! I love being in the kitchen. One of the best things someone could get me for Christmas would have to be a cookbook or a kitchen gadget. I think I love kitchen tools as much as my husband loves his power tools. I collect cookbooks of all kinds. I use them on a daily basis, too. I think every cookbook I own has at least one recipe that I use regularly. I am always looking for new recipes to try for my family. I love going to a restaurant and ordering something and trying to figure out what is in so that I can go home and try to replicate it. The most recent thing I am working on replicating is a corn chowder with green chilis and a chili relleno quiche.
My favorite shows to watch are all on the Food Network and include 30 Minute Meals and Good Eats among others. I watch the local PBS cooking shows on Saturday mornings when I am home and often try recipes from a show within the weekend after I see it. I enjoy giving food gifts!
My dream job would be either running a Bed and Breakfast where I can cook for guests or running a kitchen at a local tea shop. i love baking and cooking to please my family and would love to own a kitchen that is top of the line with lots of space and all the cool things I see on Martha Stewart's studio kitchen such as a refrigerator drawer and multiple ovens and even an indoor grill. So cool!!!
I want to teach my children to cook and I love cooking with Dan, too. I am currently working on refining bread recipes and experimenting with a variety of grains. I sooooooo... need to get a bread cookbook for whole foods!
I have been on the prowl for some more food blogs and have found some I really like.
Chocolate & Zucchini
Amateur Gormet
Spiceblog.blogspot
Tomatilla
101 Cookbooks
A Full Belly
1000 Recipes
Daily Bread
Simply Recipes
In My Kitchen
Grocery Lists
Joy of Baking
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Nov. 2, 2005
Turkey Burgers...
I started with 1 1/2 pounds of ground turkey.
To that I added 1 egg, about 1/2 cup bread crumbs and salt and pepper to taste (I only used a pinch of salt cause of Dan's diet). The egg helps to hold the patties together and the bread crumbs gives a little softer texture but you do not have to add them.
You can add other stuff, too, like Lipton Onion Soup mix or other spices to flavor it up like you like. You can even add some beef or chicken boullion.
I got six patties out of this recipe and because they are so lean they do not cook away and get small like beef burgers do. Shape the patties by hand or with a burger press and then pop them on the grill. If you are using an outdoor grill I would freeze the patties ahead of time so they cook without breaking up and falling through the grill. The leaner the burgers the more they tend to fall apart.
Hope you enjoy this recipe - let me know if you do some variations you enjoy cause I would love to try them.
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Nov. 2, 2005
Dishes I have in my files...
Fish/seafood menus
Grilled salmon
Baked catfish
Healthy halibut FP pg. 89
Tuna or salmon patties
Tuna steaks
Sushi rolls
Shrimp marinara
Cheese tuna rice muffinlettes FP pg. 123
Baked trout
Crab cakes
Tuna noodle casserole
Turkey menus
Turkey burgers
Turkey enchiladas
Turkey tetrazini
Turkey pot pie
Vegetarian menus
Vegetable lasagna
Veggie stuffed bell peppers
Beans and cornbread
Black bean and corn burritos
Pasta and vegetarian sauce
Cream of broccoli soup
Potato soup
Split pea soup
Lentil soup
Vegetable soup
Tomato soup
Corn chowder
Bean enchilada bake
Quesadillas
Chili relleno casserole
Spinach quiche
Rachael Ray's mushroom casserole
Chicken menus
Chicken enchiladas
Chicken and dumplings
Chicken vegetable tetrazzini
Crock-pot chicken
Parmesan chicken
Texas golden chicken
Chicken pot pie
Chicken and rice
Chicken tortilla soup
Chicken pepper skillet
Sweet and sour chicken
Chicken fried rice
Curried chicken and rice
Chicken broccoli casserole
Baked or roasted chicken
Italian marinated chicken
Apricot chicken
Chicken fajitas
International
Pizzas
Spaghetti
Lasagna
Fettuccini Alfredo
Meatball sandwiches
Lasagna rolls
Chicken parmesan
Add some Irish, Chinese, Mexican, Asian, and German recipes or any others I can find.
Beef menus
Tacos
Hamburger pie
Taco salad
Beef stew
Meatloaf
Beef and broccoli
Hamburgers
Beef stroganoff
Taco pie with biscuit mix
Sloppy Joes
Burritos
Cheesy corn casserole
Meatballs
Chili
Aztec quiche OAMC pg. 64
Oat stuffed bell pepper
Oriental pepper steak
Mexican stroganoff OAMC pg. 36
Spaghetti and meat sauce
Filet minon
Steak night
Beef fajitas
Rachael Ray's Meatball soup
My plan is to build on this in the smaller catagories and to experiment with new dishes this year. I have a bazillion cookbooks so I will scour them for more. I will also add desserts and breakfast lists to round it out. The goal is to take all these things my family loves to eat as well as some new things and cut the salt and fat as much as possible.
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Nov. 2, 2005
A Breakfast Plan
Oats and eggs
Cheese grits and fruit
French toast and eggs
Breakfast burritos
Cold cereal and toast or muffins
Pancakes, eggs and hashbrowns
Cream of wheat, fruit juice and boiled eggs
Scottish oats, fruit and muffins
Waffles and eggs
Breakfast casserole
Boiled eggs, muffins and fruit
Cream of wheat, fruit juice and fruit
Quiche and fruit
Crock pot oats, toast and juice
German Pancakes with sauted apples (with butter and brown sugar)
Maple brown sugar oats and fruit with milk
Breakfast pizza
Recipes are coming as I have time for any and all of this...
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Nov. 2, 2005
Back to Basics...
I am getting back to regular menu planning and organized kitchen habits as well as better shopping habits. To do this I am incorporating some online resources and modifying it all to fit my family. Here are some helps for anyone interested...
Menus 4 Moms
Shopping List software
Regi Dean's Recipe Software
The Recipe Processor
I will try to start posting menu planning and recipes on a regular basis again. My goal is once a week posting to plan for each week. We will see how this goes...
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Nov. 2, 2005
Plum Cake...
Got this from a fellow homeschooler. I am putting it here so I won't lose it - ;-) Hoping to try it when I get back...
Set oven to 350F
Ingredients:
1/2 cup butter
3/4 cup sugar
2 large eggs
1/2 tsp grated lemon rind
1 cup unsifted flour
1tsp baking powder
1/8 tsp salt
1/4 tsp nutmeg
4 small ripe plums cut into 1/2" slices
1Tsp sugar
A little powdered sugar
Directions:
Grease an 8" springform pan.
Mix the butter and sugar until creamy.
Blend in the eggs and lemon rind.
Beat in the dry ingredients.
Pour into the pan.
Arrange the plums in circles on top. Top with 1 Tsp sugar.
Bake for 50-55 mins
Let it cool in the pan for 10 mins.
Dust the top with powdered sugar.
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Nov. 2, 2005
For Purim...
BISCOCHOS (VERY SPECIAL COOKIES FOR PURIM)
Source: http:/home.bc.rogers.wave.ca/sburton/bethamidrash/
4 eggs
1 c. sugar
1/2 c. vegetable oil
4 1/2 c. flour
4 tsp. baking powder
1 c. sesame seed
Beat eggs with a fork (reserve 4 tbsp. for later use). Add sugar, beating well, then oil. Beat well. Add flour and the baking powder, a little at a time, until it forms a smooth dough.
Cut 2- 1/2 inch circles of pastry, 1/4- inch thick, and shape with fingers to form a cup shaped base or basket for large end of hard boiled egg. Roll strips 1/4- inch thick abd cut two strips long enough to cross over the top of the egg and attach to the base. Decorate the top of arch with a little extra pastry to depict something of the Purim story or an animal or flower. Use your imagination.
Add 1 tsp. sugar to the reserved egg, brush on the pastry and sprinkle with sesame seed.
Arrange all the pastry trimmed eggs on a cookie sheet and bake at 350oF approximately 20 minutes or until just barely golden.
From:
wajnberg (wajnberg@ccard.com.br)
Purim Palate Pleasers
This is an archived article. It originally appeared in the March 1998 Jews for Jesus Newsletter.
While Purim is technically a "minor" festival on the Jewish calendar, it is a major time of fun and celebration. In fact, the rabbis of old taught that even when the Messiah comes and other holidays are abandoned, Jewish people will continue to observe Purim.
Melissa Moskowitz, editor of The Jews for Jesus Family Cookbook, says this holiday would not be complete without hamantaschen, three-cornered cookies shaped to resemble Haman's (boo) hat. We have duly printed her recipe, so that those of you who don't live near a Jewish bakery can taste these treats.
Hamantaschen
Dough:
3/4 cup vegetable oil
1 cup sugar
3 eggs
1/2 cup liquid from prunes (see prune filling to right)
4 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
In large bowl, mix together oil, sugar, eggs and liquid from the prunes until well blended. Sift together dry ingredients and add to this mixture. Blend dough together well and refrigerate covered for at least 1 hour. Remove dough from refrigerator. Divide dough into three parts. Roll each piece out to 14 inch thick slabs on well floured board. Cut out 3 inch rounds. Put 12 tablespoon filling on each round. Fold three sides up to the center and pinch edges together to shape a three-cornered hat, leaving the center uncovered to show the filling. Bake on a greased baking sheet, slightly apart, at 375 degrees for about 12 minutes or until golden brown.
Prune filling:
12 ounces pitted prunes
2 lemons, sliced
boiling water to cover prunes
1/2 cup walnuts, finely chopped
1 apple, peeled and finely chopped
1/4 cup honey (or 12 cup sugar)
1 teaspoon cinnamon
Cover prunes and lemon with boiling water. Let stand 12 hour or bring to a boil and simmer 10 minutes. Drain juice and reserve. Put all filling ingredients in food processor and process until well-mixed.
Poppyseed filling:
1/2 cup water
1/2 cup sugar
3/4 cup poppyseeds
1/4 cup fine bread crumbs
2-3 tablespoons honey
3 tablespoons lemon juice
1 teaspoon grated lemon rind
Bring the water and sugar to a boil in a heavy saucepan. Lower the heat, add the poppyseeds and cook, stirring until the mixture thickens. Stir in the remaining ingredients and remove from heat.
ed. note: It's nice to have a variety of fillings for your hamantaschen. The three most common fillings for hamantaschen are prune, poppyseed and apricot. While I don't have a recipe for apricot filling (my favorite), a good quality apricot jam should work just fine.
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Nov. 2, 2005
Lactating Mama's High-Calorie Granola Bars
Two different quantities are listed for each ingredient - the first if if using a 10 1/2" X 15 1/2" jelly roll pan, the second is if using a 13" X 18" jelly roll pan.
4 or 6 cups oats
2/3 or 1 cup coconut oil (or melted butter for non-vegans)
1/2 or 3/4 cup honey, molasses, or maple syrup (or combination)
2 or 3 eggs or equivalent in eggs substitute
1/2 or 3/4 tsp. vanilla
1/2 or 3/4 tsp. salt
up to 1 or 1 1/2 cups of any or all of the following: shredded coconut, raisins, almonds, walnuts, pecans, flax seeds, sunflower seeds, chocolate or carob chips, and/or your favorite nuts/seeds/dried fruit.
1. spread oats on baking sheet and bake at 350' for 15-20 minutes to toast. can bake longer at lower temp or shorter at higher temp depending on your schedule. should be a nice golden brown when finished.
2. transfer oats to large bowl. add salt and any other chosen dry ingredients and mix to blend.
3. combine wet ingredients in smaller bowl, and mix until blended.
4. add wet ingredients to dry ingredients and mix well.
5. press mixture into greased jelly roll pan of appropriate size (see above). you can also line the pan with parchment paper instead.
6. bake at 350' for 20 minutes. cool. cut into bars. store in refrigerator in sealed container.
*if using chocolate/carob chips either a)allow oats to cool before adding the chips to the mix or b)after pressing mixture into pan, sprinkle chips on top and press the chips into the mix.
*you can substitute additional honey/maple syrup/molasses for the eggs/egg substitute, but the bars are a bit more sticky and have less protein.
super yummy. lots of calories. lots and lots of oats.
Got this at Tulipgirl's blog
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Nov. 2, 2005
Ezekiel Bread
A Recipe From The Old Testament
RecipeView.com
Yield: 1 Servings
Preparation Time:
2 1/2 cups whole wheat
2 Tbl pinto beans, (uncooked)
1 1/2 cups whole rye
2 cups lukewarm water, divided
1/2 cup barley
1/4 cup millet
1/2 cup honey, PLUS
1/4 cup lentils
1 Tsp honey, divided
2 Tbl great northern beans,
1/4 cup extra-virgin olive oil
-(uncooked)
1 Tbl active dry yeast
2 Tbl red kidney beans, (uncooked)
1 Tsp salt
Measure and combine all the above ingredients in a large bowl.
Put this mixture into a flour mill and grind.
The flour should be the consistency of regular flour.
Coarse flour may cause digestion problems.
This makes eight cups of flour.
Use four cups per batch of bread.
Measure four cups of flour into a large bowl.
Store the remaining flour mixture in the freezer for future use.
Measure one cup lukewarm water (110-115 degrees) in a small mixing bowl.
Add 1 teaspoon of the honey and the yeast, stir to dissolve the yeast, cover and set aside, allowing the yeast to rise for five to ten minutes.
In a small mixing bowl, combine the following:
olive oil,
1/2 cup honey
and remaining cup of warm water.
Mix well and add this to the flour mixture in the large bowl.
Add the yeast to the bowl and stir until well mixed.
The mixture should be the consistency of slightly 'heavy' cornbread.
Spread the mixture evenly in a 11by15 inch pan sprayed with no-cholesterol cooking oil.
Let the mixture rise for one hour in a warm place.
Bake at 375 degrees for approximately thirty minutes. Check for doneness.
Bread should be the consistency of baked cornbread.
This recipe has been adapted directly from Ezekiel 4:9
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Nov. 2, 2005
Cranberry Upside Down Cake (fabulous!!!)
1 1/2 sticks (6 ounces) unsalted butter
3/4 cup packed light brown sugar
3/4 pound cranberries
11/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 egg yolks
1 teaspoon plus a few drops vanilla extract
1/2 cup milk
2 egg whites
1/4 teaspoon cream of tartar
1 cup heavy cream
1 tablespoon confectioners' sugar
Place 4 tablespoons of the butter and the brown sugar in a 9-inch cake pan over medium heat, stirring until the sugar is melted, 1 minute. Swirl to coat the sides with the butter. Place the cranberries on top of the melted butter and sugar.
Preheat the oven to 350°F. In a bowl, toss together the flour, baking powder, and salt. Cream the remaining 8 tablespoons butter and the sugar together in another bowl. Add the egg yolks to the creamed mixture, 1 at a time, beating well after each addition. Add 1 teaspoon of the vanilla and mix well. Add the milk alternately with the dry ingredients, folding well after each addition.
Beat the egg whites to soft peaks. Add the cream of tartar and continue to beat until the peaks hold their shape. Fold the whites into the cake batter. Spread the batter over the fruit in the cake pan and bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
Remove the cake from the oven and run a small knife around the edge of the pan. Let the cake cool for 15 minutes. Invert the cake onto a serving platter and let it sit for another 5 minutes with the pan on the top. Remove the pan.
Whip the cream to soft peaks. Add a few drops of vanilla and the confectioners sugar and mix.
Serve slices of cake with the softly whipped cream.
Serves 8 to 10
from Joanne Weir
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Nov. 2, 2005
Yellow Split Pea and Carrot Soup with Cilantro Yogurt
1 cup yellow or orange split peas, about 6 ounces
1 tablespoon olive oil
1 small yellow onion, coarsely chopped
1 teaspoon coriander seeds
2 medium carrots, peeled and coarsely chopped
5 cups chicken stock, vegetable stock or water
salt and freshly ground black pepper
1/3 cup yogurt
1/4 cup cilantro chopped
8 cilantro sprigs
Pick over the split peas and discard any damages peas or stones. Rinse the peas and drain.
In a soup pot over medium heat, warm the olive oil. Add the onions, cumin seeds and carrots and cook, stirring occasionally, until the vegetables are soft, 10 minutes. Add the stock and split peas, bring to a boil, reduce the heat to low and simmer gently until the split peas are completely soft, 30 to 40 minutes.
Remove the soup from the heat. Let cool for 30 minutes. Working in small batches, puree the soup in a blender on high speed until smooth, about 2 minutes per batch. Thin with water or stock if the soup is too thick. Return the soup to a clean pan. Season with salt and pepper.
To serve, reheat the soup gently. In the meantime, place the yogurt and cilantro in a bowl. Stir together. Season with salt and pepper.
To serve, ladle the soup into bowls, drizzle with the yogurt and serve immediately.
CBS - Joanne Weir Chef on a Shoestring
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Nov. 2, 2005
Vegetarian Chili
2 tsps vegetable oil or olive oil
1 cup chopped onion
1 small green bell pepper, chopped
1 medium zucchini, cut into small pieces (either strips or cubes)
2 cloves garlic, chipped
2 (15 ounce) cans pinto beans or one can pintos and one can black beans rinsed and drained
2 14 1/2 ounce cans salsa tomatoes with diced green chilis, undrained (Rotels work great)
2 tsps chili powder
You can top it off with sour cream or cheddar cheese. I often put it over cornbread or crushed tortilla chips (kind of like frito pie)Heat oil in 4-quart nonstick saucepan over medium-high heat. Cook onion, bell pepper, zucchini and garlic in oil, stirring frequently, until onion is tender. Stir in beans, tomatoes and chili powder; reduce heat. cover and simmer about 20 minutes.
Serves about 4 hearty bowls.
This is a variation of a Betty Crocker Recipe.
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Nov. 2, 2005
Daily Bread...
My Whole Wheat Daily Bread Recipe
1 1/3 cups of milk (I use milk powder to make the equivalent of this to save on the milk)
1/4 cup of water
2 Tblsp honey or sugar
4 tsps. butter or margarine (I prefer butter unsalted)
3 1/2 cups hard white flour freshly milled (you can use whole wheat from the store)
1/2 cup soft white flour freshly milled (you can use unbleached white from the store)
1 tsp salt
1 1/4 tsps active dry yeast
Add all ingredients in the order listed into your bread machine. Cook on the whole wheat setting. My bread machine makes this a cinch to make each day. I often set it the night before to be ready upon waking. It is a good texture for sandwiches because of the 1/2 cup soft white flour, otherwise it is too stiff and dries out quickly. The taste is awesome and it is very healthy.
Quick Dough for Every Day
1 cup warm water (not hotter than about 100 degrees)
1 1/2 tsp dry active yeast
1 Tbsp honey or sugar
2 1/2 cups flour (hard milled either white or red)
1/4 cup soft white flour
Pinch of salt
1 Tbsp Olive Oil (I use Extra virgin - or EVOO)
Mix the water, yeast and honey in the Kitchen Aid mixer and let sit for about 10 minutes. The yeast mixture will start to bubble up. Add the dough hook attachment and then put in the remainder of the ingredients. Let it knead for about 8 to 10 minutes. Remove from machine and knead on counter for a minute or two. Shape into whatever you desire to make. This rises quickly so you can make pizzas or breadsticks almost immediately.
For dinner rolls you need to form and let them rise on a baking sheet under a clean kitchen towl for about 30-60 minutes. I use this recipe for all my pizza baking. You can add cornmeal to the surface to roll out the pizzas dough. It keeps it from sticking to the counter very well.
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Nov. 2, 2005
Oatmeal, Chocolate Chip, Walnut Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter1/2 cup shortening
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp vanilla
1/4 tsp baking powder
1/4 tsp salt
1 egg
1 1/2 cups oats (I use old fashioned oats or 7 grain dry cereal but quick cooking is fine)
1 cup all-purpose flour (I mix soft white and hard white to make this - equal parts)
You can add raisins but we like about 1/2 cup chocolate chips and 1/2 cup chopped walnuts in ours.
Heat oven to 375 degrees. Mix all ingredients except oats, flour and chips, raisins or walnuts (or whatever chunky ingredients you prefer). After the rest is mixed, stir in the oats, flour, and chunky stuff. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. I line mine with parchment paper. Bake until light brown, about 10 minutes. Immediately remove from cookie sheet. Let them cool a bit and then - Enjoy!
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Nov. 2, 2005
Slow Cooker Apple Oatmeal
2 cups milk
2 Tbsp. honey
1 Tbsp. butter (no substitute!)
1/4 tsp. salt
1/2 tsp cinnamon
1 cup dry old-fashioned oats
1 cup chopped apples
1/2 cup chopped walnuts
2 Tbsp. brown sugar
1. Mix together all ingredients in greased slow cooker.
2. Cover. Cook on Low 5-6 hours (overnight)
3. Serve with milk.
This recipe comes from the Fix It and Forget It Cookbook: Feasting with your Slow Cooker by Dawn J. Ranck and Phyllis Pellman Good
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Nov. 2, 2005
Double Chocolate Chip Cookies
1 cup margarine or butter (I use butter)
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla
1/2 tsp salt
2/3 cup cocoa
2 1/2 cups flour
3/4 tsp baking soda
2 cups chocolate chips
1. Preheat oven to 350 degrees.
2. Cream butter; add brown sugar and eggs. Mix in vanilla, salt and cocoa.
3. Stir in flour and baking soda. Add chocolate chips.
4. Bake 8-10 minutes.
Cool 1 minute before taking from cookie sheet.
Makes about 5 dozen.
This recipe was taken from Beyond Macaroni and Cheese by Mary Beth lagerborg and Karen J. Parks
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Nov. 2, 2005
Challah Bread and some links...
Bread Machine Challah Recipe
(not my recipe just one I found at AllRecipes.com about two years ago
- it is great and beautiful if you braid it for authenticity - not hard, btw.)
Load the bread machine:
3/4 cup warm water
2 eggs (large)
1/3 cup white sugar
1/3 cup canola oil
1-1/2 tsp. salt
3-2/3 cups flour
2 tsp. yeast (Fleischmann's Instant)
(Sometimes I use 1 cup whole wheat flour for 1 cup white flour.)
To make a loaf of Challah:
==========================
Sometimes I just let the whole thing bake until its done on the regularbread cycle.
A more traditional way is to use the dough cycle, make a six-braid andbake for about 30 minutes at 375.
Another way is to use the dough cycle, punch it down, dust thecounter with flour, roll it out in a rectangle, roll up (carefully, for noholes), add egg yolk glaze and seeds.
Let it rise in a greased 9x5 loafpan in a warm oven for about 25 minutes.
Then bake at 375 for about 27 minutes.
This is good for sandwich bread.
To make Challah rolls:
======================
Lately, I have been making challah rolls.
I use the dough cycle, whichstops after the first rise.
Sometimes I add 1/2 cup raisins at the signal.
I make 10 knot rolls, and let them rise on a cookie sheet (covered withparchment paper) for about 20 minutes, in a warm oven (which was turned to100F for 2 minutes, then turned off.)
Remove the rolls and preheat the oven to 375 F.
Brush them with beatenegg wash.
Sprinkle on sesame or poppy seeds. (Onion topping could be added here: chopped onion, oil, poppy seeds, salt.)
Bake the rolls at 375F for about 16-17 minutes.
The timing depends on thecolour.
Look at the colour of the bottom.
Use the center shelf.
Other notes:
============
Make a bed for the yeast, by using a spoon to make a hollow in the flour.This keeps the yeast out of the water.Using parchment paper avoids greasing the pan.My bread machine is large enough for 2 lb. loaves.Someone asked me if the challah is 'stringy'and I would say 'Yes,quite stringy!'.
Another new one I found is here:Bread Machine Challah from Suzy
More Jewish Recipes for you!
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Nov. 2, 2005
Potato Latkes
From www.marthastewart.com
Potato Latkes
Serves 4
Serve these with a side of Caramel Applesauce and a dollop of sour cream.
2 all-purpose or Yukon gold potatoes (about 1 1/4 pounds), peeled
2 large eggs, room temperature
1 medium white onion, finely grated
8 scallion greens, finely slivered
Salt and freshly ground black pepper
Vegetable oil, for frying
1. Over a large bowl of cold water, grate potatoes into long strips, using the largest holes of a box grater. Transfer grated potatoes from water into another bowl. Pour off water from first bowl, reserving sediment. Add sediment to potatoes.
2. Add eggs, onion, and scallion greens. Season with salt and pepper. Mix well by hand.
3. Fill a large heavy-bottomed frying pan with 1/2 inch to 3/4 inch of oil until very hot, about 385°
4. Drop 1 heaping tablespoonful of potato mixture into the pan. Cook until golden brown, about 3 minutes; the pan should hold five or six latkes per batch. Turn latkes over, and cook on the other side until golden brown, about another 3 minutes.
5. Latkes can be transferred to a baking sheet and kept warm in a 200° oven for up to a half hour before serving.
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Nov. 2, 2005
Walnut Chip or Cookie Pie
1 cup sugar
1/2 cup all purpose flour
2 eggs
1 stick butter, melted & cooled
1 cup chopped walnuts
1 cup chocolate or white chips
1 tsp. vanilla extract
9 inch deep dish pie crust
Mix first 7 ingredients together and pour into pie crust. Bake at 325 degrees for one hour. Makes 8 to 10 servingsBorrowed from gooseberrypatch.com archives(This is one of our favorites and very easy to make!)
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Nov. 2, 2005
Our Favorite Pie Pastry
This recipe is great for making several pies at once.
4 cups flour
2 cups Crisco
1 Tbsp. brown sugar
1 tsp. baking powder
1 1/2 tsp. salt
1/2 cup water - can substitute apple juice chilled (cold)
1 Tbsp. vinegar
1 egg beaten
Mix together flour, sugar, baking powder, salt, and Crisco. Add water, vinegar, and egg.
Rolls out best if chilled first.
Makes about 6 crusts.
(Yoder Community Recipes, Yoder Kansas)
We used to live up in Amish country which was amazing and beautiful. I loved the little restaurant they had there in Yoder, Kansas. While going through to the state fair we stopped and ate and Dan bought me their community cookbook. I have always been totally fascinated with Amish life and this was a real treat for me. I use this cookbook at least once or twice a week. Very downhome food!
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Nov. 2, 2005
Old-Fashioned Apple Pie
We love Susan Branches version - this came from her 2001 Recipe calendar)
Preheat oven to 450*
14 green apples, peeled, cored and sliced (if you buy larger apples you only have to use about 8 or so)
1 cup brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
3 1/2 Tbsp. cornstarch
1 Tbsp. lemon juice
2 Tbsp. butter
Combine all ingredients except butter. Pour into pie shell, piling high in the middle. Dot with butter. Cover with top crust. Cut out vents in top center. Bake on cookie sheet 10 minutes at 450*, reduce heat to 350* and bake 40-50 minutes longer until apples are tender and crust is brown.
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Nov. 2, 2005
Buttermilk or Chess Pie
My Meemaw's recipe - my favorite pie ever!
You need:
1 (9-10 inch) unbaked pie shell
1/2 cup butter or margarine (I only use butter unsalted)
2 cups sugar
3 slightly rounded Tbsp. flour
3 eggs, beaten
1 cup buttermilk
1 tsp. vanilla
Cream margarine of butter and sugar. Add flour and eggs; beat well. Stir in buttermilk and vanilla. Pour into unbaked pie shell and bake 45 to 50 minutes at 350*. Cool completely on wire rack before cutting and serving.
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Nov. 2, 2005
Pecan Pie (or you can substitute walnuts)
3 eggs
1 cup white sugar
1 cup white syrup (Karo)
1 rounded Tbsp. flour
1 tsp. vanilla
2 tsp. waterPinch of salt
3 Tbsp. butter or oleo, melted
1 cup pecans
1 unbaked pie crust
Mix eggs, sugar, syrup, flour, vanilla, water, salt, and butter together. Pour into unbaked pie crust that has been covered with pecans. Bake at 350* for 45 to 55 minutes.
(Yoder Community Recipes, Yoder Kansas)
I also have one that my MIL trusted me with this year and I will try to type it up and share it later.
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Nov. 2, 2005
Pumpkin Pie
1 (9 inch) pie shell
1 1/4 cups cooked pumpkin (canned is fine)
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 slightly beaten eggs
1 1/2 cups canned evaporated skim milk or regular milk
Combine pumpkin, sugar, and spices until well blended. Stir in slightly beaten eggs until mixed thoroughly. Gradually add milk and blend well. Pour into pie shell and bake in 400* oven for about 40 minutes, or until knife inserted between center and the edge comes out clean.
Not sure where I got this one but it is a good one.
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