Tuesday, January 22, 2008

Oatmeal Raisin Cookies

I'm so glad that we are back on a roll posting recipes... I've just been cooking from the Deceptively Delicious cookbook, so that is where my recipes have been coming from. I'd like to say again how much I/we like the recipes. We've had the turkey burgers with cauliflower puree twice now and everyone likes them. I tried the oatmeal raisin cookies with banana and zucchini puree and they were great and the kids thought so too. I'll post the oatmeal raisin cookies to give you an idea of what the recipes are like..

Oatmeal Raisin Cookies
Deceptively Delicious Cookbook by Jessica Seinfeld
1 cup whole-wheat flour
1 cup old-fashioned oats
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
3/4 cup firmly packed brown sugar
6 Tbsp. trans-fat-free soft tub margarine spread, chilled (I just used butter)
1/2 cup banana puree
1/2 cup zucchini puree
1 large egg white
1/2 cup raisins
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a bowl combine the flour, oats, baking soda, salt, and cinnamon, and stir to mix. In a large bowl, beat the sugar and margarine with a wooden spoon until just combined; do not overmix. Add the banana and zucchini purees, and the egg white, and stir just to blend. Add the flour mixture, raisins, and walnuts, if using, and stir to combine. Drop the dough by heaping tablespoonsful onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, 12-15 minutes. Let the cookies cool on the baking sheets for 4-5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.

On another note... I REALLY like parchment paper. I just bought a roll of Reynold's Parchment Paper, not already cut sheets (which would be nice). I used it on the cookies above and it works awesome. No mess on the cookie sheets and the cookies don't stick to the paper either. I've used it for other cookies and for homemade rolls... I'm hooked.

Thursday, January 17, 2008

Potato Sourdough Bread

From ID with love.
This is a recipe from Auntie Pam and Shirley May
Unfortunately, I don't have the recipe to make the starter but I do have the starter and have given it out to others and if you are one of them this post is for you.

To make the bread:
1 cup starter
1.5 cups warm water
1 Tablespoon honey or molasses (I like the molasses)
1/4 cup vegetable oil
1 package yeast (2 1/4 teaspoons)
2 teaspoons salt
1 cup whole wheat flour (you can also add various grains which I like to do)
4 cups of flour

Mix. Knead. This is a very wet/sticky dough I find works best in the Kitchen Aid. Let raise 1 hour until double then shape and raise again and bake at 350 for 30-35 mins. Makes 2 regular size loaves.

I like this bread for breakfast as toast. I add sunflower seeds, raisins, oats, whatever I find that seems healthy in bulk at Winco.

Replenishing starter
3 Tablespoons mashed potato
1 cup water
3/4 cup sugar

Another bread book - Artisan Bread in 5 minutes a Day

I guess you can tell who is not working today or even this week.
Here is another bread book I am interested in. I requested it from our library but there are 6 people in front of me so no review for a while but it sounds interesting. I heard about it on NPR the Splendid Table . Follow the link and go to Dec 15 and click Listen to hear the interview. By the way, those of you with an Ipod may enjoy subscribing to the podcast for the Splendid Table.

Monkey Bread - the easy way

This is a great recipe that I think came from the Mossman's. It is easy and is a big hit.

1 package of frozen dinner rolls (from the frozen food section)
1/2 cup brown sugar
1/2 cups chopped nuts (if so desired)
1 package of vanilla or butterscotch pudding(not instant)
1 teaspoon cinnamon
1 stick butter

Evening before:
Place frozen rolls in greased tube/bundt pan. Mix sugar, cinnamon, nuts and pudding together and sprinkle over the frozen rolls. Melt butter and pour over the top. Cover and let stand on the counter overnight.

Next AM:
Bake at 350 for 20-30 mins.

Auntie's Sourdough Waffle Pancake Recipe

I am posting this for those of you I have given starter to but anyone else with their own sourdough starter should give it a try. The recipe has been in the family for years as has the sourdough. We have good memories of sitting around my Aunt's table in the morning waiting for waffles. They are very good with maple syrup,or strawberries and whipped cream. We try to make them on the weekends either Sat or Sun.

On the night before:

1 cup flour
1/2 cup evaporated milk or regular works fine (it is what I use)
1/2 cup water
1/2 cup starter

Next morning:

1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1-2 tablespoon vegetable

Mix dry ingredients together, then oil, then egg. Add to starter.

This recipe really needs t be doubled to feed our hungry family of five so you may need to adjust accordingly. You can also freeze them and toast them later.

Book Recommendations

I love bread and have found a book I really like. It gives very specific instructions and the limited bread I have made has been very good. The problem is that she makes all these suggestions of things you can buy to make it better (baking stone, silicone liners, kitchen scales, etc etc). So I keep trying to buy all of this extra stuff. Anyway, the book is called "The Bread Bible" by Rose Levy Beranbaum. She is famous for "The Cake Bible" and she also has a "Pie/Pastry Bible". I had got them from the library and decided I needed a copy for myself. I found them reasonably priced on Overstock.com for new at a price better then some used copies. So check it out if you are interested. You won't find a better price and shipping is 2.95 no matter how much stuff you buy.

Wednesday, January 16, 2008

Easy Chili

1 - 1 1/2# lean gr. beef or gr. turkey
3 cans beans
2 cans tomatoes w/juice (the herb-seasoned is good)
1 6 oz. can tomato paste
2/3 c. chopped onion
1 garlic clove, crushed
1 1/2 tbsp. chili powder
1 1/2 tsp. salt

Brown meat, onion, garlic & drain. Add remaining ingredients. Simmer for 1 - 2 hours. Or put all in crock pot & put on low 3-4 hours.
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This is a good basic recipe for Chili taken from "Country Woman" magazine years ago, but I've tweaked it some for our taste since we like it with less meat & tomatoes, more beans & hotter.

1/2# ground turkey
4 cans beans (low sodium if you can find it
(I use 1 can kidney beans, 2 cans pinto beans, 1 can pork & beans
1 can diced tomatoes (no salt added
1/2 can tomato sauce (instead of paste)
2/3 c. chopped onion
1 garlic clove, crushed
2 tbsp. chili powder
(no added salt)
I also add 2-3 cups of low or no-sodium chicken broth
1/2 c. carrot puree (optional)

Saturday, January 12, 2008

Peanut Butter & Honey on Celery

This is the way I get myself to eat celery. I can eat lots of it this way and there's only 3 ingredients! The honey in the picture is purple - it's Huckleberry Honey from our last trip to Montana.

Put some peanut butter in a cup or small bowl.
Add honey (more or less, depending on individual taste).

Spread on celery - eat - enjoy.

Wednesday, January 9, 2008

We need updates!!!

We need some updates badly... been awhile.
So, I am recommending a cookbook. Deceptively Delicious by Jessica Seinfeld. It is about sneaking vegetables into your normal food. I love it! I kind of reviewed it on my blog if you'd like to know more.