No Knead Bread

This bread is so good!!!  It's a must-try for anyone who hasn't yet.  Zach found the recipe in The Buffalo News.  http://www.buffalonews.com/185/story/569052.html

It's crusty on the outside and tender on the inside, simply delicious.  We've made it about once a week since.  Usually we do kosher salt and cracked black pepper, but rosemary and garlic is a good flavoring too.  Next time I want to try out a version of one our local supermarket has, a spicy olive oil.  I'm going to try slowly warming the olive oil with some crushed red pepper in it and then brushing it all over the bread as it cooks.  Yum!!

No-Knead Bread

from The Buffalo News

Ingredients:

3 cups all-purpose flour

1/4 teaspoon instant yeast

1 1/2 teaspoons salt

1 1/2 cups water

Directions:

• Mix ingredients together in a large bowl until combined into a shaggy dough. Cover bowl with plastic wrap and let rest at room temperature for 12 to 18 hours.
  
• Flour a work surface. Scoop the wet dough, which will be dotted with bubbles, onto the flour. Fold twice, deflating it, and let rest for 15 minutes. Don’t worry if it sticks a bit, just scrape it off.
  
• Sprinkle with flour as needed to handle, and shape dough into a saggy ball. Let rest on floured surface for another 1 to 2 hours.
  
• Preheat oven to 450. Place heavy cast iron, enameled cast iron, Pyrex or similar lidded pot in oven. Heat pot for at least 30 minutes.
  
• Carefully tip dough into hot pot. Sprinkle with salt or seeds as desired, place lid on pot, and return to oven.
  
• After 30 minutes, uncover pot. Bake another 15 to 30 minutes, until browned as desired. Cool on rack.
  

A few more tips: Resist the urge to cut it until completely cool. Store on counter or wrap in paper until cut, and then in plastic. Do not refrigerate. 

Fiesta Casserole

This is a recipe from my mom.  It's basically a version of the ever popular taco dip.  It was one of the most requested meals by me and my sister growing up.

Fiesta Casserole

from my mom

Ingredients:

1 pound ground beef (You can also use turkey.)

1 package taco seasoning mix

1 can refried beans (I use the fat free, spicy kind.)

1 can cheddar cheese soup

1 cup shredded Monterey Jack Cheese (One of the Mexican blends would work too.)

1/2 cup sliced black olives

1 cup sour cream

2 green onions, sliced

2 tomatoes, diced

tortilla chips

Directions:

• Brown meat, adding taco seasoning according to package directions.
• Spread beans in bottom of casserole dish, cover with cooked and seasoned meat.
• Pour soup over meat, sprinkle with shredded cheese, then olives.
• Cook in microwave on high for 15 minutes on until cheese melts and mixture is bubbly.
• Place sour cream over cheese, top with green onions and tomatoes.  

Tilapia and Roasted Corn

I saw this in the February edition of EveryDay with Rachael Ray and knew it would be perfect for a Friday night during Lent.  I scaled it back for just two fillets, because that's all we had.  It was yummy and something different to do with tilapia, since we normally just coat with bread crumbs ala fish "fry."  It was easy and simple, and we served it with a cheesy rice mix.

Tilapia with Roasted Corn

from EveryDay with Rachael Ray, February 2009

Serves 4, Prep: 10 minutes, Cook: 10 minutes

Ingredients:

1/4 cup mayonnaise

2 teaspoons chili powder

Salt

4 tilapia fillets (1 pound total)

1 1/2 cups frozen corn, thawed (I used canned.)

1 lime, cut into 4 wedges

Directions:

• Preheat the broiler.
• In a small bowl, combine the mayonnaise, chili powder and 1/4 teaspoon salt.  
• Grease a 9-inch square baking dish with 1 teaspoon of the mayonnaise mixture.  Place the tilapia fillets in the baking dish and coat with the remaining mayonnaise mixture.  Top with the corn. 
• Broil until the corn is lightly browned and the fish is cooked through, about 10 minutes.  Serve with the lime wedges.  

Bacon Jalapeno Corn Chowder

This is one of our favorite soups. We got the recipe from my parents. My mom had cut it out of the newspaper ages ago and made one time when we were visiting them. They had some leftover fresh corn cut right off the cob and used that though the recipe calls for frozen corn. I prefer it with the fresh corn as it is much creamier, but the frozen corn works just as well, especially in the winter. Since she only had a newspaper clipping of just the recipe, I don't have a source to credit really, but I think it's a recipe worth sharing anyway. I did make some changes in terms of preparation methods, but the ingredients are basically the same, with the addition of more bacon.





Bacon Jalapeno Corn Chowder


2 bags (16 ounces each) frozen corn
1/2 pound center cut bacon, chopped
1 cup chopped onion
1 jalapeno pepper, diced
2 tablespoons flour
1 cup chicken broth
3-4 cups milk
1 teaspoon cumin
1 teaspoon chili powder
salt and pepper to taste

• Cook the corn according to package directions, omitting salt and fat. Drain and set aside.
• In a heavy stockpot, cook bacon until crisp. Remove from pan and drain on paper towels. Pour off all but two tablespoons of bacon fat.
• Saute onion and jalapeno in stockpot until soft, about 5 minutes.
• Sprinkle flour over the mixture in pot and cook for 2-3 minutes.
• Add the chicken broth, corn and 3 cups of milk to mixture. Stir to combine.
• Season with cumin, chili powder, salt and pepper. Continue to cook, stirring frequently until hot and thick.
• Use an immersion/stick blender to create desired consistency. Add more milk, if needed to thin out as desired.

Pepperoni Pizza Dip

This has become one our favorite dips to have at a party, or to bring as a guest. It was originally Sausage Pizza Dip and from EveryDay with Rachael Ray. We thought it would work if we used pepperoni instead of the sausage, and it does! We think it's just as yummy, if not yummier! We lighten it up a bit by using fat free or low fat cream cheese. You could use 2% shredded cheese as well, but I find that doesn't work as good for the top layer as it doesn't melt quite as nicely as full fat cheese. I've thought of using turkey pepperoni too, but we haven't tried that variation yet. I didn't remember to take a picture until after we started eating it, so it's already been attacked.

Pepperoni Pizza Dip

adapted from Sausage Pizza Dip from Every Day with Rachael Ray, December 2006

1/2-3/4 pound pepperoni, we use a stick, cut in a small dice

Half of an onion, finely chopped

2 cloves of garlic, finely chopped

8 ounces cream cheese, softened

1 cup shredded scamorza or mozzarella cheese, we used a 6 cheese Italian blend

2/3 grated Parmesan cheese

2 pinches dried oregano

1 cup tomato sauce, we use a jarred pizza sauce

• In a medium skillet, heat the diced pepperoni over medium-high heat. It will release a fair amount of grease. When it is heated through, drain off all but a few tablespoons of the fat.
• Reduce the heat to medium, push the pepperoni to the sides of the pan, add the onion and garlic to the center and cook until tender, 6 to 8 minutes. Mix together with the pepperoni and remove the pan from the heat.
• Preheat the broiler with the rack set 8 to 10 inches away from the heat.
• Combine the cream cheese with half the shredded mozzarella and half the Parmesan. Stir in the oregano and then fold in the pepperoni mixture.
• Spread the mixture into a casserole. Top with the tomato sauce and the remaining cheeses. Cover with foil and broil for 2 minutes, then uncover and broil until bubbling, about 5 minutes.

The recipe suggests to serve with sliced semolina bread. We serve with pizza crust triangles.

We make or purchase pizza dough, arrange it on a pizza stone, poke holes in it with a fork, brush olive oil on top, season with Italian seasoning and grated Parmesan and then bake as directed.

Vegetable Meatloaf with Balsamic Glaze

This recipe's name is a bit misleading. It does have many veggies in it, but I would call it a turkey meatloaf. Oh well. It's credited to Bobby Flay and is from the Feb/Mar 2009 edition of the Food Network Magazine. We really liked it. It had a nice balance of spiciness in the glaze. I choose the recipe because Zach really loves the flavor of balsamic vinegar, so I thought he would enjoy it. We would definitely make it again!





Bobby Flay's Vegetable Meatloaf with Balsamic Glaze
Food Network Magazine, Feb/Mar 2009
serves 8


2 tablespoons extra-virgin olive oil
1 small zucchini, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
5 cloves garlic, smashed to a paste with coarse salt
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
1 tablespoon finely chopped fresh thyme
1/4 cup chopped fresh parsley
1 1/2 pounds ground turkey
1 cup panko bread crumbs
1/2 cup grated Parmesan or Romano cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

• Preheat the oven to 425 degrees.
• Heat the oil in a large saute pan over high heat. add the zucchini, bell peppers, garlic paste and 1/4 teaspoons red pepper flakes. season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
• Whisk the egg and fresh herbs in a large bowl. Add the turkey, panko, grated cheese, 1/2 cup ketchup, 2 tablespoons balsamic vinegar and the cooled vegetables; mix until just combined.
• Gently press the mixture into a 9x5 inch loaf pan. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar and 1/4 teaspoon red pepper flakes in a small bowl. Brush the mixture over the entire loaf.
• Bake for 1 to 1 1/4 hours. Let rest for 10 minutes before slicing.

French Onion Soup with an Italian Attitude

This recipe is from Express Lane Meals by Rachael Ray. I thought it had great flavor for a 30 minute soup. Zach would add more balsamic vinegar and onions next time. I thought it was a fun twist on a classic soup and a very filling meal!









French Onion Soup with an Italian Attitude


4 Servings


1 tablespoon olive oil
2 tablespoons butter
6 medium onions, thinly sliced
salt and black pepper
leaves from one sprig of rosemary, finely chopped
1/2 pint grape tomatoes, halved
10 leaves fresh basil, chopped
1/4 cup grated paremsan cheese
4 thick sliced crusty bread -- I used croutons instead, a big handful for each bowl
1 garlic clove, crushed
1 tablespoon balsamic vinegar
1/2 cup white wine
6 cups beef stock
8 slices fresh mozzarella cheese -- I used a shredded Italian 6 cheese blend

• Preheat broiler (I used the oven at 450, because that was the highest suggested temperature for my bowls.)
• Heat a deep pot over medium to medium-high heat. Add the olive oil and butter to the pot. When the butter melts start adding the onions as you slice them.
• Season the onions with salt, pepper and the rosemary. Cook the onions for 15-18 minutes, until tender, sweet and caramelized, stirring frequently. If they start to burn add a splash of water and continue stirring.
• While the onions are cooking, make the topping. In a small bowl, combine the grape tomatoes, basil, grated cheese, salt and pepper.
• Under the broiler toast the bread until golden; rub each side with the garlic clove. (I used croutons so I skipped this step.)
• Once the onions are done, add the balsamic vinegar and white wine, stirring up all the brown bits from the bottom of the pot. add the stock and over the pot to bring to a quick boil.
• Arrange 4 soup bowls or crocks on a cookie sheet. Once the soup reaches a boil, ladle it into the bowls. Float the brea (or croutons) on the soup and cover with a mound of the tomato mixture. Top with two slices of the cheese. Slide the cookie sheet under the broiler until the cheese melts and bubbles.

Blogging Resolutions

I am hoping that if I post my blogging related resolutions here, for all to see, it will help me stick to them.  I created this blog over the summer and didn't start writing on for several months, and then only sporadically.  I'd like to increase my posts to at least one new recipe a week, and one "other" post per month.

I'd also like Zach to get involved in posting a bit.  We will most likely be moving over the summer, several hours from family and friends, so I'd like this to become a place where we can write about our adventures in our new location and our loved ones can read about what we are up to.  

Last but not least, our Christmas present gift to each other this year was a new digital camera.  I was super excited to see that it had a "food" setting so I hope to be able to get some much better shots for my recipe posts.  

Happy New Year!  Woohoo 2009!

Scarves!

Early last year, in a set of unknown circumstances, I made Zach a scarf.  I have no idea how or why I came up with the idea except that I probably wanted to try and revive some of my dormant craft habits.  So, after a few short refresher lessons from my mom, I started crocheting a scarf for Zach.  While being totally great and warm and awesome, it ended up rather large, as I used two rolls of yarn.  Oops.  Oh well, it lookes good with some of his coats, but with others it's just too much scarf.  

In any event, next up was my sister-in-law Sarah and I made one for her birthday.  I gave it a break over the summer and then made another one for my other sister-in-law Becca's birthday in October.  Then I got the great idea to make them for the women members of our families for Christmas.  I made five scarves all together.  Here are three of them before being wrapped up.

I *think* I use a basic single stitch.  I am not really sure, I just do whatever my mom taught me.  Sometime soon I want to get a "Learn to Crochet" book so I can figure exactly what it is I am doing, and to learn more.  Next up is a scarf for me (finally!) then a shorter one for Zach.  I am also going to try a bandana type scarf for my dog-in-law, we'll see how that works out.  I'd love to be able to try out a few blankets too and one of my goals is to make baby blankets for when my close friends and relatives start having babies.  

Fiery Wagon Wheels

I adapted this recipe from EveryDay with Rachel Ray Magazine. It called for cubing up pork loin and then freezing and using the food processer to grind it with red pepper flake. I decided that since I had some hot italian sausage already in the freezer, I would just use that. I also added in some roasted eggplant, because, well, I just love eggplant and thought it would fit nicely, which it did. The original recipe says 6 servings, but I think it is easily enough for 8, maybe even 10 if you serve it with a salad and bread. I know we will be having the leftovers for lunch nearly all week.

Fiery Wagon Wheels

adapted from EveryDay with Rachel Ray, March 2008

1 medium to large sized eggplant

1 pound hot italian sausage

1 pound wheel or rotelle pasta

2 tablespoons olive oil

1/2 a large onion, chopped

1/2 pound mushrooms, quartered

5 cloves garlic, chopped

1 bunch scallions, thinly sliced

28 ounces of diced, fire-roasted tomatoes

salt and freshly ground black pepper

1/4 cup chopped fresh parsley

1/2 cup grated parmesan cheese, plus more for serving

Directions:

• Preheat oven to 400 degrees.
• Cut the eggplant lengthwise into 1/2 inch slices. Spread out on baking sheet. Spray with cooking spray and season with salt and pepper. Flip and repeat on reverse side.
• Roast eggplant for 10 minutes, flip and roast ten minutes more. Remove from oven when done and cut into cubes.
• After the eggplant goes in the oven, start a pot of water to boil for the pasta. Cook pasta in salted water until al dente. Drain and reserve 2 cups of the pasta cooking water.
• In a large skillet, heat 2 tablespoons olive oil over medium high heat. Saute onion for 2-4 minutes. Add mushrooms and saute 2-4 minutes more, until both vegetables are soft.
• Lower the heat to medium and add in the garlic. Cook about 3 minutes more.
• Add the tomatoes and their liquid, simmer for ten minutes.
• Start the sausage browning in a medium skillet. Stir occastionally and break part into bite size pieces.
• When cooked, add sausage pieces to skillet with tomato sauce. Add 1 cup of the pasta cooking water to the skillet and scrape up any browned bits. Add to the sauce.
• Simmer the sauce over low heat for 5 minutes.
• Transfer cooked pasta to a large serving bowl. Add in cubed eggplant. Pour sauce over pasta mixture. Add in parsley, scallions and cheese. Toss, adding more pasta water if necessary.
• Serve with extra parmesan for topping.