April 29, 2009
That doesn't happen to me often. Where I have to have what I see ASAP! In the last 5 weeks of my recovery this has happened to me twice. The first time was with Giada's Asparagus and Pasta recipe. I had been watching her show on tv and when I saw her dish I knew I had to have it. Unfortunately I had to wait a few days for it because I wasn't able to drive myself to the store yet to get what I needed!
The second time this happened was yesterday. I saw Jessie's post on The Hungry Mouse for her Spicy Mango Lime Salsa with Asian Pear. I immediately knew I was going to make it ASAP....and all I needed to get was the pear and cilantro. I had an appointment so I made a trip to the grocery before coming home and threw the salsa together. Oh me, oh my. If you have any inclination you would like this, then you must make it! You can serve this salsa along side some yummy spicy grilled pork or with some homemade tortilla chips (like I did this afternoon!). You can click on the link here to go to Jessie's recipe for the salsa. Check out her blog while your at it because she has more than just yummy salsa there!
To make homemade tortilla chips:
Preheat oven to 350 degrees. Spray cookie sheet with cooking spray. Cut tortillas into 8 chip size wedges. Lay on cookie sheet and spray top of tortillas with cooking spray. Sprinkle with a little salt. Place in oven and bake for 8-9 minutes or until tortillas start to turn brown. Remove from cookie sheet and cool. Store in a sealed bag.
April 27, 2009
Daring Baker's experience!
He posted a few pictures and has given me permission to post them here to share with you. The recipe on the other hand is being guarded for now as I hope to talk to Roberta (Mike's wife) about collaborating on a cookbook together and that recipe would be included in the cookbook (if it actually happens!).
I love the convenience of this dough!!!!
For my toppings I went all vegetarian. I used chopped green bell pepper, mushrooms, sliced cherry tomatoes, and one vegetarian sausage patty (from Morningstar Farms).
Olive Oil Dough
From Artisan Bread in Five Minutes a Day
Makes 4-1lb loaves.
2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast
1-1/2 tablespoon salt (I used what they called for - next time I would use half of the salt. The dough was saltier than I like it to be.)
1 tablespoon sugar
1/4 cup extra virgin olive oil
6-1/2 cups unbleached all-purpose flour
Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
Mix in the flour without kneading. I used my stand mixer with dough hook, but you can use a spoon.
Cover (not airtight), and allow to rest at room temperature until dough rises and colapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 12 days.
To bake my pizza (I made a personal size pizza) I took a handful of dough and had to use some extra flour (it was a bit on the sticky side for me) and spread it out. I topped with my toppings and then slid the pizza in the oven that had been pre-heated with the pizza stone in it - to 500 degrees. I baked it for about 15 minutes. While I like this crust, I will be trying my friend Mike's recipe next. The one thing that makes this a good one - is that I was able to have it in my fridge and just pulled it out to make when I needed it. Convenience food at it's best!
Wow, I just looked at my posts for the month of April and I really was slowed down from my surgery! I have my good days and I have my bad days. This morning I have had a lot of aching. I really think the muscle relaxers that I have been taking just aren't working anymore like they were. I try not to take them during the day now that I have been out of surgery for 5 weeks. I have a strong desire to be back to normal and go back to work but it just it taking too long for me. Yeah. I'm impatient!
Last week I didn't have to worry about much cooking and really didn't do any baking except for Nanny's Oatmeal Cookie recipe and a Strawberry Pie (which I may be posting later this week). I didn't have to cook dinner all week because Grumpy has been busy at work and getting home too late to eat dinner. Kind of a good thing since I didn't really have the energy to cook meals anyway.
Saturday we never had a real "cooked" meal. We went to see if we could find a truck for Grumpy and he has decided that he wants a Toyota Tundra! My Chevy man is looking at something not a Chevy! He test drove two trucks and loved them both. We just have to make the money part work before we commit to anything. Story of life isn't it?
Last night I actually decided to "fix" dinner. We had these burgers and sweet potato fries. The ground sirloin burger was just seasoned and grilled. I sauteed some onions and mushrooms to top the burger with. There are several recipes all over the internet for baked sweet potato fries. Just do a search and you will come up with many different versions. I enjoyed them baked but Grumpy wants me to fry them next time (go figure!). I adapted the recipe below to suit our taste.
Oven Baked Spicy Sweet Potato Fries
2 large sweet potatoes, peeled and sliced in long strips
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
Preheat oven to 400 degrees. Place sliced potatoes in a large bowl and drizzle with 1 tablespoon olive oil, then sprinkle mixture of cumin, salt and cayenne pepper and toss to coat well. Drizzle some olive oil on baking sheet. Spread potatoes in single layer on sheet. Place in oven and let bake for 15 minutes. Turn fries over and return to oven for another 10 to 15 minutes.
April 23, 2009
1 Kitchen, 2 Dogs and a Girl for creating our logo for us!
1. Make a dish that qualifies as described above and write about it.
2. Post it on your blog between now and 12 AM Midnight Saturday May 23 (USA EST)--all submissions must be in English please.
3. Provide a link in your post to this page and this blog.
4. Email me at grumpyshoneybunch AT yahoo DOT com by 12 AM Midnight Saturday May 23 (USA EST) with:
- the recipe name
- the URL of the post
- the URL of your blog
- your location
5. Please place a copy of the logo on your post if possible.
6. Multiple submissions are welcome, but please only one submission for each type of dish (main dish, appetizer, dessert, etc).
7. New posts only please.
8. Don't worry about photos--I will grab one from your post.
April 22, 2009
I apologize for taking so long to blog and let you know who the winners of the giveaway are. I was hit with a cold thanks to Grumpy. I called Grumpy yesterday just to say "I am sooooo sick and it's all your fault!!!" I was looking for sympathy of course. Did I get any? Nope. He just laughs and say's "No, it's all Brian's fault." Yeah. Thanks Brian. For infecting Grumpy who turned around and infected me. I told Grumpy this morning I was going to go to his job and lay a big ole smooch on Brian and re-infect him. He just laughs at me again! I think the man takes some perverse pleasure in me being sick! In any case, this is the reason for my absence for the last few days. Today I am actually feeling better and able to do some things. After the giveaway announcement, I will tell you about those yummy looking brownies at the top of my page!
The yogurt worked wonderfully in the recipe which follows:
1-1/2 cups granulated sugar
Combine the yogurt, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Sprikle with candy coated sesame seeds
Bake in preheated oven until an inserted toothpick comes out clean, 25-30 minutes. Remove, and cool pan on wire rack before cutting.
April 17, 2009
Also, don't forget my giveaway ends today at 7 PM, so if you haven't left a comment for it yet, please do by clicking here!
I have always been fascinated by the Black and White cookies I would see in bakeries, but I never had the urge to make them. Then, while looking for something to make and share with some friends, I came across a Black and White cookie recipe in my Cooking Light cookbook.
I decided I was going to make these. Imagine my distress when I found out I couldn't because the jar of applesauce in my fridge was no longer good! So, I next went to Allrecipes.com. I found a cookie recipe there that I decided to follow but I used the icing recipe in the Cooking Light cookbook.
This last Tuesday I had posted FaceBook that I was trying to decide what to make that day when Susie left me a message that I could drop some goodies off for her and Dave asked where his were. They are both local, Susie is only a few miles down the road from me and is married to my dad's cousin (can you believe I never met her before today and I met her because of my blog?!) and Dave works for 99 Hits FM, a country radio station in this area. Since I was going to Potsdam for lunch with my friends from work on Thursday, I decided to drop them both off some goodies....so they were the recipients of some of the black and white cookies! I had messages from both of them when I got home that they enjoyed the cookies! I'm glad you did.
The glaze recipes from Cooking Light:
3/4 cup confectioner's sugar
2 Tbsp Hershey's Cocoa
2 Tbsp. skim milk
3/4 cup confectioner's sugar
1/2 tsp. almond extract
1 Tbsp. skim milk
April 14, 2009
Amanda of Bits and Bites of Everything. Amanda came to visit me yesterday and helped kill my boredom! She came along with some kitchen towels that totally match my curtains (me and my coffee loving curtains!) and a Hungry Girl cookbook. She even took a short walk with me and laughed at my foolishness in talking to the cows that decided to follow us on our walk. Yes, I did say talking to the COWS. lol. When a girl spends 3 weeks at home alone most of the time, you end up talking to the cats AND cows that surround you. Thank you Amanda, I appreciate your friendship so much!
Yesterday I received a message from Betty of Average Betty that she was sharing her love and that she had listed me as someone to love on her webpage! Thanks Betty! I appreciate the love!
I want to remind you of two giveaways!
First, Cory, of Zesty Cook is doing a giveaway of 2 T-shirts and 2 aprons. Head on over to his site to sign up for his giveaway. You could also do what I did and buy one of his items. Just head on over to the online store and buy one for yourself. All proceeds go directly to the food bank! You have until April 19, 2009 at 5 PM EST to enter. The apron I received is awesome, so win or buy one, you will be pleased!
Secondly, I have a giveaway ending tomorrow at 7 PM EST. Please click here to enter!
Now, on to the bread!
My favorite past time is looking at magazines and cookbooks. One of my favorite food magazines is Cooking Light. This potato bread recipe was in the March 09 issue and when I saw it, I knew I needed to make it! Mom has made bread and doughnuts with potatoes and I knew how delicious, tender, and soft they could be! I loved how simple this recipe was to throw together.
I sent half of the rolls home with Christopher and the next morning he came in the house and told me they were awesome....so mission accomplished. I have found the potato bread recipe I will be using from now on! I love how beautiful the rolls turned out!
Potato Bread and Rolls
Cooking Light, March 2009
1 cup mashed cooked peeled baking potatoes (about 8 ounces)
1 cup fat-free milk
3 tablespoons honey
2 tablespoons butter
21.4 ounces bread flour (about 4 1/2 cups), divided
2 1/2 teaspoons dry yeast
1 1/2 teaspoons sea salt
2 large eggs
1 teaspoon olive oil
Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110°. Stir with a whisk until smooth.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.
Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7–inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8 x 4–inch loaf pan coated with cooking spray.
Shape remaining portion into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.)
Preheat oven to 350°.
Bake at 350° for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.
This month for Taste & Create I was paired with Karolcia of For the body and soul blog. Karlocia is a girl after my own heart....a lot of muffins, a lot of white chocolate, and a lot of coconut. As soon as I saw the recipe for Lime, white chocolate and coconut muffins - I knew I would be making it!
At first I was a little worried there wasn't enough sugar, but never fear, the white chocolate adds sweetness to this muffin! I'm also pretty proud of my lime sectioning - I did an awesome job. Too bad I never thought to take a photo! I never realized how easy it was to section a citrus fruit before!
These tasted great. They were sweet enough, had that coconut lime kick and will make Grumpy happy with the white chocolate! I did follow Karolcia's recipe as it was with the exception I wasn't sure what to do with the lime rind. I ended up putting some of it in the batter and some for garnish. Also, in the future, I will not bake at 390 - this was too warm for my oven. I would go with 350 degrees. I baked at 390 for 15 minutes and had to pull them out because they were getting a bit overbrowned.
Thanks again to Nicole of For the Love of Food for hosting Taste & Create. If your interested, take a look at her site and send her the email to join up for May!
April 13, 2009
and called it macaroni. LOL. Yeah. That is exactly what went through my head when I received the email from my sponsor about Romano's Macaroni Grill Restaurant Favorites. I'm 45 years old and the first thing that comes to my mind is a kids song!
The dinner kits include everything needed to create a high-quality meal in one box including premium ingredients such as such as vine-ripened tomatoes, select cooking wines, specialty herbs and 100% semolina pasta. All you have to do is add one pound of chicken or your choice of proteins such as shrimp or Italian sausage. Varieties of Romano's Macaroni Grill Restaurant Favorites dinner kits include Garlic & Herb Chicken Penne, Creamy Basil Parmesan Chicken & Pasta, Chicken Alfredo with Linguine and Chicken Marsala with Linguine.
THIS IS GRUMPY APPROVED!!! He told me as he was eating the Creamy Basil Parmesan Chicken & Pasta that it was really good. He even asked me if all the ingredients came in the box - must be it tasted close enough to homemade that he had to ask me that question!
Three (3) of my readers will have a chance to win the:
"What's For Dinner" gift basket which includes a sample of the Creamy Basil Parmesan Chicken Pasta variety, three coupons for you to try the other varieties the next time you visit your local grocer, a colander, serving spoon and cheese grater.All you have to do is leave me a comment telling me what is your biggest struggle with preparing dinner for your family? I know for me it is not always knowing what time Grumpy is going to be home for dinner AND making it Grumpy friendly!
Winners will be chosen on Friday, April 17, 2009 by 7 PM EST. When leaving your comment, please make sure to leave me a way to contact you if you are a winner. I am sorry, but you must be in the US to be eligible for this giveaway. You may earn an extra entry by doing the following:
- Tweet this giveaway (leave me another comment and let me know you tweeted)
- Post the giveaway blogpost on your Facebook (again, leave me a comment and let me know you did this)
April 11, 2009
Now, the recipe that my aunt scanned and emailed me for Gram's raised doughnuts is pretty sketchy. Fortunately, I grew up around her and mom both making these.....and I basically "knew" what to do.
Mae Iris Whitton (my lovely Grandmother!)
1 packet yeast
3/4 cup sugar
1-1/4 cups milk
4-1/2 cups flour
3 Tbsp. shortening (I used canola oil)
1/4 tsp mace (she had written you could use nutmeg or cinnamon in place, I went with cinnamon)
1/4 tsp. salt
Now, her directions are spotchy, but I want to put it here as she put it. You might get a good chuckle over it!
Dissolve yeast, 1 tbsp. sugar in milk. After it cools add 1/2 cups lour, beat well, let raise 1 hr in warm place.
Well, if your don't know how to bake, your not going to have a clue how to make these and do it right! This is what I did:
I scalded the milk and let cool to just lukewarm. Mix in the packet of yeast and 1 tbsp of sugar. Let sit 5 minutes. Add remaining sugar, oil and egg and mix well. Gradually add flour (and I did only use 4 -1/2 cups!). Turn out onto lightly floured board and knead gently until uniform. Let sit and rise for 1 hour.
After doughnuts rise, roll out to 1/2" thick, cut with doughnut cutter and set aside. Heat oil to temp of 350 degrees. Drop doughnuts into oil. They will sink to the bottom. When they rise to the top, immediately turn over to prevent cracking. Cook doughnuts until browned and drain on a plate covered with a paper towel to absorb and residual grease.
I decided to coat the doughnut holes with cinnamon sugar. Once they are removed from the oil and have sat a couple of minutes, put them in a paper bag with cinnamon sugar mixture and shake to coat.
I also made two types of frosting. I wanted to do maple because it was one of Gram's favorite flavors but I also wanted to decorate with pastel colors for the "spring" effect.
To make the maple frosting, I took a tablespoon of butter and melted it in the microwave. For the maple frosting I added about 2 tbsp maple syrup, 1/2 tsp mapleine, confectioner's sugar and enough milk to thin enough to glaze consistency. I then dipped the tops in the frosting and sat upright on towel lined plates to set.
For the Almond flavored glaze I basically did the same thing except I only used 1 Tbsp butter, confectioner's sugar, 1 tsp. almond extract and milk. I don't have measurements for the confectioner's sugar or milk. I usually just dump in enough sugar and milk until it comes to the consistency I want for glazing or frosting.
April 09, 2009
Bananas. The fruit you like to get over ripe. The fruit you love to bake in your cakes, cookies and breads! Limes. I love them! I love the smell of a lime. Coconut. Well, it just plain goes with lime! Rum, well, when you have limes and coconut, doesn't adding rum make sense?
My bananas needed to be used....and they needed to be used fast! I had found a recipe for Coconut Banana Bread with Lime Glaze in an old Cooking Light magazine. Today turned out to be the day to bake! :o) The bread turned out awesome. The lime glaze, well, that just puts the bread over the top. If you like these flavors, then take some of those bananas you have that are getting overripe and start baking this bread. You won't regret it!
Before I give you the recipe, I have a few things I need to mention. First of all, a big THANK YOU to everyone who supported me during my surgery and healing! I'm really feeling great now. I don't have permission to go back to work yet, that will be a few more weeks. However everyday just seems to be a better day.
I want to thank Linda, of the Weekend Cook (and her mom also). Linda sent me a get well card along with a cute towel with honeybees and hives (how appropriate Linda!) and her mom sent me a get well card. I received a card from Sabrina of Superfluous and I had already mention my friend Marthe of Culinary Delights who sent me a card from Holland.
My friend Rhonda at work sent me a plant and my department (I'm sure Sue did the work!) sent me a bouquet of flowers along with a great get well card that really made me smile thanks to Stefan's mention of me coming back as "perfect" as if I weren't already. ;o) Ha ha. I miss my co-workers and the students and will be happy when I can go back and be with them at work!
Thank you so much for making me feel special! I've been having fun playing FB Scrabble with my friend Barbara of Barbara Bakes, Roberta (an old HS friend) Karen (my Cooking forum friend) and Grumpy! Thanks for keeping my mind active these last few days!!I also want to mention that my friend Cory over at ZestyCook is having a giveaway. Cory is launching a clothing line of t-shirts and aprons where all the profits go to a food bank. In celebration of his launch, Cory is giving away 2 T-shirts and 2 aprons. Head on over to his site to sign up for his giveaway, or do what I did this morning, and buy yourself one! I have a red apron heading my way soon and I can't wait to get it! I wish Cory luck with this venture. I think it is an awesome thing he is doing.
Coconut Banana Bread with Lime Glaze
Cooking Light Magazine
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt
3 tablespoons dark rum
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice
Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk to combine.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool bread completely on wire rack.
- Serving size: 16 slices
- 1 slice equals:
- Calories: 193
- Fat: 4.6g
- Fiber: 1.1g
- Sodium: 179mg
WW Points: 4
April 08, 2009
If I had been feeling better it would have been a more extravagant dinner for her, but I'm still healing. I'll still be off work a few more weeks, but have been given permission to pick my activity up which makes me very happy!
In any case, I want to wish my mommy a very happy birthday. I love you mom and will see you again soon! XOXO
April 07, 2009
Grumpy likes banana pudding parfaits. So, I grabbed the Nilla Wafers and made the pudding. Layered the pudding, wafers, and sliced bananas, then refrigerated the pudding. Instead of mixing the heavy cream topping (which I am sure is delish!) I used Cool Whip for the topping. I also used only 1% milk in the recipe instead of the whole milk it calls for. We have to eat as low fat here as possible.
For the recipe, please check out Amy's blog post. To see how other TWD bakers fared, please check out our blogroll!