I've created a recipe for a quick yeast pan bread. Yes, you use a 9 x13" pan greased with extra virgin olive oil known as evoo. If you use bread flour and or/ white whole wheat flour, the dough is stiff and won't spread out into the pan. It'll have to be eased into shape and will look quite lumpy, which doesn't effect its taste. But, use all purpose flour, known as ap. Add two teaspoons of your favorite herb mixture and 1 cup of diced or shredded cheese of choice. I used smoky mozzarella but will use grated goat cheese tonight. The mozzarella was not enough flavor in the bread. By itself, it's fantastic to eat, but it lost a lot of flavor baked in the bread. If you're going to call it Herb and Cheese bread, you should be able to taste both. Neither showed up in the first trial. When I create a recipe, it goes through many test runs until the final product is reached. My family gobbled it up without taking a breath. Good sign. It only takes an hour and a half to make. Flour to table in less than two hours is a very good recipe. It uses more yeast than usual but the yeast has a lot to do in less time than normal. Will keep you posted about trial #2.
Good eats!
Monday, March 7, 2011
Monday, February 28, 2011
One cataract down
Last week I had cataract surgery on the left eye. I'm now between two different sights. Typing is a bit problematic. We'll get through this. I could read the writing on the Guide on our very large TV screen for the first time. It's a big deal!
Discovered something very Greek last week. The Parade magazine in Sunday's paper had Molly Ringwald's recipe for Tzatziki. It's a winner. Made me want to buy a yogurt maker. I had to wait until I actually four cups of yogurt. The moment I buy yogurt, the grandkids eat it. Reason for buying a yogurt maker. It does take patience, which I lack, to make Greek yogurt. It has to drain and to make tzatziki, you drain it again until you almost have cheese. I used an English cucumber and hacked half of it, threw everything in the food processor. Not what Molly said to do. I didn't shred the English cucumber as I suspected it's dry enough not to water up the sauce. This sauce is to die for. Flavor beyond any sauce I've had before.
It's bloody snowing again. We just don't get snow this late in winter here near the Puget Sound. My house is up about 500 feet so we're getting snow. What a mess! Need to go shopping today for food. Rats!
Discovered something very Greek last week. The Parade magazine in Sunday's paper had Molly Ringwald's recipe for Tzatziki. It's a winner. Made me want to buy a yogurt maker. I had to wait until I actually four cups of yogurt. The moment I buy yogurt, the grandkids eat it. Reason for buying a yogurt maker. It does take patience, which I lack, to make Greek yogurt. It has to drain and to make tzatziki, you drain it again until you almost have cheese. I used an English cucumber and hacked half of it, threw everything in the food processor. Not what Molly said to do. I didn't shred the English cucumber as I suspected it's dry enough not to water up the sauce. This sauce is to die for. Flavor beyond any sauce I've had before.
It's bloody snowing again. We just don't get snow this late in winter here near the Puget Sound. My house is up about 500 feet so we're getting snow. What a mess! Need to go shopping today for food. Rats!
Thursday, February 10, 2011
Sewing Room cull
I'm always culling the sewing room. That is what I'm now calling the sewing room. The room holds two computer systems, printer and teapot, 1 longarm machine, 4 sewing machines set up on two large tables, 1 embroidery machine, several large book shelves, several shelves holding boxes of fabric, cutting table and whatever else is around: rulers, paint boxes, etc, three notion carts, thread dresser, on and on. Are you overwhelmed yet? I am. It shouldn't have all this stuff in it but my daughter and grandkids moved back in and are occupying the rooms I had a lot of this stuff in. Whew!
So, I have a plan. Some includes getting rid of things in there and a lot of rearranging. Once done, we should be breathing better and able to function better. And, I've culled some antique Singer sewing machines that I treasured but do not have the luxury of keeping as space has become premium. The four sewing machines that are up cannot be dealt with. They are stayers and used frequently. I've been studying how other people arranged their spaces and will employ many of their techniques.
So, I have a plan. Some includes getting rid of things in there and a lot of rearranging. Once done, we should be breathing better and able to function better. And, I've culled some antique Singer sewing machines that I treasured but do not have the luxury of keeping as space has become premium. The four sewing machines that are up cannot be dealt with. They are stayers and used frequently. I've been studying how other people arranged their spaces and will employ many of their techniques.
Saturday, January 22, 2011
Breakfast on weekends
You know you've slept in and now want a hearty breakfast to take you all the way to dinner. Well, it's a good idea whether you make it or not.
Here's one you can try: Sylvia's Skillet
1 -lb bacon, diced; 1 med. onion, diced; 1-32 oz pkg. shredded hash browns, thawed; 10 eggs; salt and pepper; 2 cups (8 oz) shredded cheddar.
Cook the bacon in a large skillet until it's crisp. Drain all the fat except 1/2 cup. Add the shredded hash browns, mix in thoroughly, Cook over medium heat for 10 mins, turn when brown. Make 10 wells in the hash browns and add 1 egg to each well. Sprinkle with salt and pepper. Sprinkle with the cheddar cheese. Cook 10 mins or until the eggs are set. Serve immediately.
You can adjust this recipe if it is too large. Between the grandsons and Grampa, we can easily eat this much and some beggars looking for more. You can also make this with a pound of ground sausage. You can make this healthier which I strongly suggest, is drain all the bacon fat and replace it with extra-virgin olive oil. I personally can't handle that much bacon fat, but the hungry ones I live with love the flavor. I just don't tell them when I do the replacement. Their little brains tell them it's bacon fat. Who knew?
Back to the sewing room today. Need to get some quilting done. I'm not hungry so that'll help.:)
Here's one you can try: Sylvia's Skillet
1 -lb bacon, diced; 1 med. onion, diced; 1-32 oz pkg. shredded hash browns, thawed; 10 eggs; salt and pepper; 2 cups (8 oz) shredded cheddar.
Cook the bacon in a large skillet until it's crisp. Drain all the fat except 1/2 cup. Add the shredded hash browns, mix in thoroughly, Cook over medium heat for 10 mins, turn when brown. Make 10 wells in the hash browns and add 1 egg to each well. Sprinkle with salt and pepper. Sprinkle with the cheddar cheese. Cook 10 mins or until the eggs are set. Serve immediately.
You can adjust this recipe if it is too large. Between the grandsons and Grampa, we can easily eat this much and some beggars looking for more. You can also make this with a pound of ground sausage. You can make this healthier which I strongly suggest, is drain all the bacon fat and replace it with extra-virgin olive oil. I personally can't handle that much bacon fat, but the hungry ones I live with love the flavor. I just don't tell them when I do the replacement. Their little brains tell them it's bacon fat. Who knew?
Back to the sewing room today. Need to get some quilting done. I'm not hungry so that'll help.:)
Thursday, January 20, 2011
Pizza Stew
Hold on to your hats, this is a great recipe.
You need:
1-lb mild Italian sausage
1-28 oz. can crushed tomatoes
1-14.5 oz. can diced tomatoes
1 lb. sliced cremini mushrooms
1 teaspoon Tuscan blend herbs (or a mixture of dried oregano, thyme and basil)
1 7 oz pkg. dry tortellini
1 cup shredded mozzarella cheese
In a non-stick fry pan, cook the Italian sausage until it's no longer pink Add the sliced mushrooms and saute together. Once the mushrooms are a little soft, remove from pan into a crock pot. With the meat and mushrooms in the crockpot, add the can of crushed tomatoes and diced tomatoes and the herbs. Cook on low for 6-7 hours. Add the dry tortellini and mix well. Cook 1 more hours. When you're almost ready to eat, add the shredded mozzarella, mix through and serve when melted.
I also did this in a pot on my stove. I have an awesome simmer burner that actually simmers on low. Often use it instead of a crockpot.
It tastes like pizza. What can I say! It's very thick and my whole family devours it. Never any leftovers. Darn. That's what I count on for lunch.
You need:
1-lb mild Italian sausage
1-28 oz. can crushed tomatoes
1-14.5 oz. can diced tomatoes
1 lb. sliced cremini mushrooms
1 teaspoon Tuscan blend herbs (or a mixture of dried oregano, thyme and basil)
1 7 oz pkg. dry tortellini
1 cup shredded mozzarella cheese
In a non-stick fry pan, cook the Italian sausage until it's no longer pink Add the sliced mushrooms and saute together. Once the mushrooms are a little soft, remove from pan into a crock pot. With the meat and mushrooms in the crockpot, add the can of crushed tomatoes and diced tomatoes and the herbs. Cook on low for 6-7 hours. Add the dry tortellini and mix well. Cook 1 more hours. When you're almost ready to eat, add the shredded mozzarella, mix through and serve when melted.
I also did this in a pot on my stove. I have an awesome simmer burner that actually simmers on low. Often use it instead of a crockpot.
It tastes like pizza. What can I say! It's very thick and my whole family devours it. Never any leftovers. Darn. That's what I count on for lunch.
Friday, January 14, 2011
Quilting & Cooking
Still exploring the new stove. I'm just not used to something that actually performs so well, it's almost mind-boggling. A birthday in the family resulted in a couple of chocolate cakes being made. I used my cream cheese frosting recipe. It tastes so good with very little confectioner's sugar. It has butter, of course, along with the cream cheese, so what's not to like?
Love to make soup this time of year. It warms you up from the inside. Have you heard of Mac & Cheese soup? Just a sloppy version of actually Mac & Cheese. More milk and less cheese. You can add as much cheese as you like and combine a bunch of cheeses. Why be boring? That's what's on the menu tonight. Fry up some long chicken strips mingled in some hot sauce. Have some blue cheese dressing or put some blue cheese with some mayonnaise and garlic to dunk. A fresh green salad should complete the dinner.
Quilting project that's taken me back in time. Over 12 years ago I made up some kits called Scrappy Four Patch. It made a decent baby quilt. It was filled with 1930 repro fabrics from a nursery rhyme line and muslin. Found two kits and opened one. Been following the directions I wrote long ago. Everything's going fine,. I'll include a photo when done. I"m changing the border because I can. It's gone together fast. my goal is to use up fabric, lots of fabric.
Love to make soup this time of year. It warms you up from the inside. Have you heard of Mac & Cheese soup? Just a sloppy version of actually Mac & Cheese. More milk and less cheese. You can add as much cheese as you like and combine a bunch of cheeses. Why be boring? That's what's on the menu tonight. Fry up some long chicken strips mingled in some hot sauce. Have some blue cheese dressing or put some blue cheese with some mayonnaise and garlic to dunk. A fresh green salad should complete the dinner.
Quilting project that's taken me back in time. Over 12 years ago I made up some kits called Scrappy Four Patch. It made a decent baby quilt. It was filled with 1930 repro fabrics from a nursery rhyme line and muslin. Found two kits and opened one. Been following the directions I wrote long ago. Everything's going fine,. I'll include a photo when done. I"m changing the border because I can. It's gone together fast. my goal is to use up fabric, lots of fabric.
Tuesday, January 4, 2011
New baby quilt to make
Finally a dear friend had a baby girl! I've had to make so many baby boy quilts in the last few years I was beginning to wonder "where are the girls?"
Hubby's birthday is approaching rapidly. He's getting Julia's Child's Boeuf Bourguignon for his birthday dinner, with roasted potatoes, not boiled like JC suggested and chocolate cake from scratch so I can control the sugar and flour. JC's recipe takes most of a day to make. The result is worth it. If you don't have her book, Vol I, get it.
January 10th is the big day in this house. Both hubby and I are University of Oregon graduates. Our football team is playing for a national championship. Our house will be filled with fellow Ducks to cheer on our team. You won't see me at the Guild meeting. So sorry! Don't call, we probably won't be ansering the phone until the game is over. It begins at 5 pm. A soup pot will be on. That's all I've figured so far.
Hubby's birthday is approaching rapidly. He's getting Julia's Child's Boeuf Bourguignon for his birthday dinner, with roasted potatoes, not boiled like JC suggested and chocolate cake from scratch so I can control the sugar and flour. JC's recipe takes most of a day to make. The result is worth it. If you don't have her book, Vol I, get it.
January 10th is the big day in this house. Both hubby and I are University of Oregon graduates. Our football team is playing for a national championship. Our house will be filled with fellow Ducks to cheer on our team. You won't see me at the Guild meeting. So sorry! Don't call, we probably won't be ansering the phone until the game is over. It begins at 5 pm. A soup pot will be on. That's all I've figured so far.
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