Wednesday, June 4, 2008
4 1/2 cups flour
2 packets active dry yeast
1 1/2 cups warm water
3 T sugar
1 tsp salt
1 gallon water
1 T sugar
Combine 1 1/2 cups flour and yeast. Combine warm water, 3 T sugar, and salt and pour over flour mixture. Beat at low spead 30 seconds and then high speed 3 minutes. Knead in as much remaining flour as needed to make a moderately stiff dough. Knead until smooth and elastic. Cover and allow to rest 15 minutes. Cut into 12 portions. Shape into smooth balls. Punch hole in middle. Pull gently to enlarge hole to 2 inches. Place on greased baking sheet. Cover and allow to rise 20 minutes. Broil 5 inches from heat for 90 seconds on each side. Heat 1 gallon water and 1 T sugar to boiling, then reduce heat. Cook bagels in water for 4 minutes on each side. Drain and place on greased baking sheet. Bake at 400 F for 25 minutes.
Wednesday, May 28, 2008
4-5# Pork Roast with bone
2 Lipton onion soup mixes
Green onion, chopped
Hard-boiled eggs, chopped
Thin spaghetti noodles
Trim fat off roast. In an oiled hot pan, sear roast on all sides. Put roast in crock pot. Fill about three-quarters full with water. Add Lipton and fresh ground pepper. Cook on high for 4 hours or low 8 hours. Serve pork and broth in a bowl over noodles and top with eggs, onion and soy sauce.
Wednesday, April 16, 2008
1 cup sweetened, shredded coconut
2 1/2 cups chicken stock or broth
1 cup rice
1 tsp salt
2 T canola oil
2 lbs chicken, cubed
1 red bell pepper, thinly sliced
1 fresh red chili, thinly sliced or 1/2 tsp red pepper flakes
3 cloves garlic, finely chopped
2 T soy sauce
2 cups basil, torn (I used a Tbsp. of dried basil)
zest and juice of 1 lime (I used lime juice, but I think it might be better without any lime)
Toast coconut in saucepan over med heat until golden brown. Remove 1/2 cup for garnish. Add broth, rice, and salt to coconut in pan and bring to boil. Reduce heat, cover, and simmer 15 minutes.
Meanwhile, add chicken, peppers, chili, and garlic to oiled hot pan, stirring frequently for 3-4 minutes. Add the soy sauce and basil.
Serve chicken and sauce over the rice and squeeze lime over everything. Garnish with reserved coconut and lime zest.
Sunday, March 16, 2008
1 T vegetable oil
2 T butter
1 medium onion, chopped
24 oz baby carrots
4-6 cups chicken stock
1 T mild curry paste or 1 1/2 T curry powder
1/4 to 1/2 tsp ground cayenne pepper (I used Tabasco sauce because I didn't have any cayenne pepper)
Preheat medium pot over med-high heat. Add oil, butter, onions and carrots. Saute 5 minutes. Add 4 cups chicken stock, curry, and cayenne to pot. Boil covered until carrots are very tender (15-20 minutes). Blend in blender or food processor until fully pureed. If the soup is thick, add more chicken stock. If desired, add a "spider web" on top. Put sour cream in bag. Cut off tip and swirl around top of soup in bowls. Drag a toothpick from the center of the bowl to the edges. Add some chopped chives or even plastic spiders.
Tuesday, March 11, 2008
2 T olive oil
1 cups onions, chopped
2 tsp garlic, minced
½ cup celery, chopped
1 green pepper, chopped
1 T Cajun seasoning
2 cups dry rice
4 cups vegetable base/broth (I buy this at Walmart in a green box by the chicken bouillon. The whole box is actually for 8 cups, but I use the whole box to make 4 cups.)
1/8 tsp red pepper sauce
16 oz tofu, firm, cubed (or more if you want)
1 cup sugar snap peas (fresh or frozen)
1/2 cup carrots, sliced
1/2 cup red bell peppers, diced
Saute onions, garlic, celery and green peppers in hot oil for 10 minutes. Add cajun seasoning and rice. Cook for 10 minutes. Add vegetable broth and red pepper sauce. Stir and simmer covered on low until liquids are absorbed (25-30 minutes). Steam peas, carrots and peppers separately to desired tenderness. Fold veggies and tofu into rice mixtures. Enjoy.
Friday, February 29, 2008
1 cup Thai Sweet Rice (or short/medium grain if you can't find that)
1 3/4 cup water
1 ripe mango, cut into bite size pieces
1/4 cup + 1 T brown sugar or maple syrup
1 can coconut milk
1/4 tsp + pinch of salt
2 tsp coconut extract
1 tsp vanilla
2 tsp cornstarch
vanilla ice cream
Soak rice in 1 cup water for 20 minutes, or up to 1 hours.
Add 3/4 cup more water, 1/4 can coconut milk, 1/4 tsp salt, 1 tsp coconut extract, and 1 T brown sugar. Stir this into the rice.
Bring to a gentle boil. Then, partially cover with a lid. Turn heat to med-low. Cook for 10-20 minutes (until water is absorbed by rice). Remove from heat. Place lid on tight, and leave to "steam" cook for 5-10 minutes. Serve right away with sauce or refrigerate.
To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, pinch of salt, 1 tsp coconut extract, and 1 tsp vanilla over medium heat (5 minutes).
Add cornstarch and stir to thicken slightly. As it thickens, turn heat to low. When thickened, remove from heat (this should take a couple minutes).
To serve: Place rice in bowl. Ladle sauce on top. Add mango and a scoop of vanilla ice cream.
13.5 oz artichokes, drained and chopped (jarred or canned, non-marinated)
1 cup cheddar, grated
1/4 cup parmesan
1/2 cup miracle whip
pepper to your liking
1 small can green chilies, drained
Mix all ingredients. Bake uncovered for 20-25 minutes at 350 F. Serve with crackers and veggies.