Luisa's Breadsticks...
My fantastic friend is a fantastic cook. She gave me this great breadstick recipe. It came from her husbands college roommates friends aunt. Or something like that. She uses the good stuff, white flour. But I (because of my sensitive tummy to all things processed) use 1/2 whole wheat flour..
SIDE NOTE: The flour that I use I get straight from the farmer. It is Hard White Spring Wheat. It is fantastic for making bread and sooooo good for you! It makes the bread nice and light! Also, whenever I use whole wheat flour from the store, its yucky. So just get some very cheap wheat berries from the farms and borrow my wheat grinder. SOOOO WORTH IT.
So I don't have pictures, sorry. I need to give this recipe so that I can give the next one. Stromboli!
So you whisk together ...
1/2 cup of warm water and add, 4 tsp of yeast and 1 T of sugar. Let sit until its all foamy.
Meanwhile...
Combine
2 1/4 cups of Whole Wheat Flour and
1 1/4 cups of bread flour.
1 T of sea salt.
1 cup of hotish water.
then add the yeast mixture.
Knead for 10 min, until all nice and smooth
Let rise for 1 hour
punch down
Let Rise for another hour
Then roll out into a long 18 inch by 12 inch rectangle. Cut into one inch strips.
Take one strip, stretch it out, fold in half, then twist. Pinching the ends roll this into 1 cube of melted butter. Then lay it on a cookie sheet. Repeat with all the strips of dough.
(you can sprinkle with salt or parmesan cheese if you want before you bake it)
Bake for 15 min at 425.
Enjoy!
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Tuesday, May 1, 2012
Thursday, December 8, 2011
Spinach Lasagna
Ingredients
2lbs spicy Italian ground sausage or hamburger meat
Seasoning (only if you are using hamburger meat- if you use sausage don't use the seasonings)
Sprinkle liberally with garlic salt & Natures seasoning and 1/2 tsp of crushed red pepper
Sauté 1 chopped onion and 3 chopped carrots.
In blender purée,
2 quarts of stewed tomatoes,
1 can of boulenese sauce
Sautéed onions & carrots
Handful of spinach
After meat is browned add the red purée to the meat and simmer for an hour.
Meanwhile, make Bauchemal Sauce- brown 4 tablespoons of butter in a saucepan, once brown add 4 tablespoons of whole wheat flour. Then pour in 4 cups of milk (I use whole milk), simmer for an hour.
Cook one box of lasagna noodles
Once it's all cooked, (not too cooked! Cook just until the noodles are a bit chewy)
Lay the noodles to dry on a tea towel.
Layer in buttered 9x12 pan as followed.
Meat Sauce on the bottom of pan then layer:
Noodles
Meat Sauce
Bauchemal Sauce
Mozzarella Cheese
Parmesan Cheese
Repeat until full on the very top just spread the Bauchemal sauce and the cheeses not the meat.
(this photo is of the second layer, at this point before I add the cheeses I take a pastry brush and smooth the white sauce out so that it's evenly distributed.
Once all in the dish bake at 425 for 40 min.
Enjoy!
Brit
2lbs spicy Italian ground sausage or hamburger meat
Seasoning (only if you are using hamburger meat- if you use sausage don't use the seasonings)
Sprinkle liberally with garlic salt & Natures seasoning and 1/2 tsp of crushed red pepper
Sauté 1 chopped onion and 3 chopped carrots.
In blender purée,
2 quarts of stewed tomatoes,
1 can of boulenese sauce
Sautéed onions & carrots
Handful of spinach
After meat is browned add the red purée to the meat and simmer for an hour.
Meanwhile, make Bauchemal Sauce- brown 4 tablespoons of butter in a saucepan, once brown add 4 tablespoons of whole wheat flour. Then pour in 4 cups of milk (I use whole milk), simmer for an hour.
Cook one box of lasagna noodles
Once it's all cooked, (not too cooked! Cook just until the noodles are a bit chewy)
Lay the noodles to dry on a tea towel.
Layer in buttered 9x12 pan as followed.
Meat Sauce on the bottom of pan then layer:
Noodles
Meat Sauce
Bauchemal Sauce
Mozzarella Cheese
Parmesan Cheese
Repeat until full on the very top just spread the Bauchemal sauce and the cheeses not the meat.
(this photo is of the second layer, at this point before I add the cheeses I take a pastry brush and smooth the white sauce out so that it's evenly distributed.
Once all in the dish bake at 425 for 40 min.
Enjoy!
Brit
Enchiladas
Enchilada sauce
In blender combine a quart of stewed tomatoes
A pint of canned salsa
A small can of green chilies
After puréed, boil on stovetop until it is 3/4 it's amount.
Cook about 12-16 Costco tortillas
Brown 1.5 lbs of hamburger meat, season (while browning) with 2 tsp of Natures Seasoning, 1 tablespoon of garlic salt, I tablespoon of cumin, 1 tablespoon of chili seasoning and 1/2 tsp of crushed red pepper
Chop a can of black olives
Cook 1 can of black beans
Shred 1/2 lb of cheddar cheese (or use a pre-shredded mexican blend)
Sauté 1 chopped onion.
In 2 8x8 pans (or 1 9x13) spread a bit of the enchilada sauce
Then take your tortillas and spread them out on the counter, in each tortilla layer: enchilada sauce, hamburger meat, cooked black beans, onions, chopped olives, and finely shredded cheddar cheese.
Roll them up and place in the pans
I can fit six in a 8x8 pan. Which gives mom & dad 2 & my girlies 1! Perfect. The second pan I put in the freezer!!!!
Once the enchiladas are all rolled up, spread a little sauce cheese & olives on top.
(the ones without olives are for Kyle who isn't an olive lover yet)
Bake at 375 for 35-45 min. I like mine a bit crunchy on top. As long as the cheese is melted on top, your dinner is ready!
Yum!
Brit
In blender combine a quart of stewed tomatoes
A pint of canned salsa
A small can of green chilies
After puréed, boil on stovetop until it is 3/4 it's amount.
Cook about 12-16 Costco tortillas
Brown 1.5 lbs of hamburger meat, season (while browning) with 2 tsp of Natures Seasoning, 1 tablespoon of garlic salt, I tablespoon of cumin, 1 tablespoon of chili seasoning and 1/2 tsp of crushed red pepper
Chop a can of black olives
Cook 1 can of black beans
Shred 1/2 lb of cheddar cheese (or use a pre-shredded mexican blend)
Sauté 1 chopped onion.
In 2 8x8 pans (or 1 9x13) spread a bit of the enchilada sauce
Then take your tortillas and spread them out on the counter, in each tortilla layer: enchilada sauce, hamburger meat, cooked black beans, onions, chopped olives, and finely shredded cheddar cheese.
Roll them up and place in the pans
I can fit six in a 8x8 pan. Which gives mom & dad 2 & my girlies 1! Perfect. The second pan I put in the freezer!!!!
Once the enchiladas are all rolled up, spread a little sauce cheese & olives on top.
(the ones without olives are for Kyle who isn't an olive lover yet)
Bake at 375 for 35-45 min. I like mine a bit crunchy on top. As long as the cheese is melted on top, your dinner is ready!
Yum!
Brit
Thursday, October 20, 2011
Whole wheat Carbonara
Carbonara is usually made with a a fat spaghetti noodle like linguine but I was out so I used whole wheat penne pasta.
Enough pasta for your family of 4
3 eggs
1/2 lb bacon
1/4 cup half n half or less
Garlic salt
1/2 cup parmesan cheese
1 cup of cooked Peas
Bring water to a boil and cook pasta,
Meanwhile cut your bacon into 1 inch squares and cook, the bacon needs to be done cooking before the pasta is done
Bring frozen peas to a boil and then drain. These also need to be cooked before the pasta is done.
Combine the eggs and the half n half, and parmesan cheese, mix until well combined.
When the pasta is cooked. Drain. Then place pasta back in your pot. Quickly add the egg mixture, bacon and peas. Stir until the eggs bits start to appear. The heat from the pasta, bacon and pot cook the eggs. When finished the dish still looks a bit shiny and creamy! Add your garlic salt to taste.
Enjoy!
Brit
Thursday, October 6, 2011
Pizza Sauce
This one I made up myself, it's quite very simple
1 quart of stewed tomatoes
1 medium onion
2 cloves Garlic
1 t Salt
1 T Italian seasoning
1/8 t Red pepper
Sauté chopped onion and minced garlic in 1 T butter, when browned put tomatoes, garlic & onion in the blender and blend until smooth.
In a sauce pan, bring sauce to a boil and then bring to a simmer. Add seasonings
Simmer for about an hour or until desired thickness. If you are in a hurry just add tomato paste and add a bit more seasonings.
I use leftovers as a base fir spaghetti!
Brit
1 quart of stewed tomatoes
1 medium onion
2 cloves Garlic
1 t Salt
1 T Italian seasoning
1/8 t Red pepper
Sauté chopped onion and minced garlic in 1 T butter, when browned put tomatoes, garlic & onion in the blender and blend until smooth.
In a sauce pan, bring sauce to a boil and then bring to a simmer. Add seasonings
Simmer for about an hour or until desired thickness. If you are in a hurry just add tomato paste and add a bit more seasonings.
I use leftovers as a base fir spaghetti!
Brit
Pizza Therapy
We had pizza for dinner. I havent made pizza all summer. Kyle requested this. He doesnt request specific dinners often, so I made sure it happened. So I got this recipe from PizzaTherapy.com and for a short pizza dough recipe it's awesome!
I really want to try one of those very authentic doughs that you have to let rise 18 hours. But, dang it all, that takes forethought & action! I dont do that well :)
Making pizza crust is not that difficult. Authentic Italian pizza does not include olive oil or sugar.
But this one does :)
Ingredients for the Pizza Dough
(Makes 2 Large Pizzas, or Four Thin Pizzas) this doubles really well!!
1-2 Packages yeast ( 1/4 or 1/2 oz. or 2-4 teaspoons of dry active yeast)
2 teaspoons sugar
4 cups of flour or more (I use half whole wheat and half bread flour)
1 teaspoon salt
1/4 cup olive oil
1 and 1/2 cups of warm water
Use the following Pizza Dough Recipe if you will be making and eating your pizza on the same day...
Directions
1. Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be between 100 and 110 degrees ). Mix well with a whisk or fork. Wait about 5 minutes for the yeast and sugar to activate.
2. In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour.
3. Place a handful of flour on a mixing surface. Dust your hands and spread out the flour. Empty the contents of the bowl on to the flour.
4. Knead the dough for 8-10 (dont skimp on time here!!!) minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more bread flour.
5. Place the dough in a bowl and drizzle with olive oil. Place bowl in draft free area and cover with a cloth.
6. Let the dough rise for about an hour. Punch down the dough and wait about 45 minutes. Your dough is now ready.
7. Cut the dough in half. (if you make the dough in the morning then you can put each half in ziplock bags and put in the fridge, then about a half hour before you are ready to roll out, take the dough out of the fridge!)
8. dust a rolling pin with flour and gently shape dough on a floured mixing surface. until the dough is the desired shape. Keep using flour, as needed so the dough won't stick.
9. Dust a cookie sheet or pizza sheet, with corn meal. (Or flour)
10. Fold the round dough in half anf then in half again. Place that center point in the center of your pizza sheet and unfold back into a circle!
11. The more you make dough, the easier it will become.
Then add pizza sauce and mozzarella cheese and toppings.
Bake 475-500 for 12 minutes
Cut & eat!
Brit
I really want to try one of those very authentic doughs that you have to let rise 18 hours. But, dang it all, that takes forethought & action! I dont do that well :)
Making pizza crust is not that difficult. Authentic Italian pizza does not include olive oil or sugar.
But this one does :)
Ingredients for the Pizza Dough
(Makes 2 Large Pizzas, or Four Thin Pizzas) this doubles really well!!
1-2 Packages yeast ( 1/4 or 1/2 oz. or 2-4 teaspoons of dry active yeast)
2 teaspoons sugar
4 cups of flour or more (I use half whole wheat and half bread flour)
1 teaspoon salt
1/4 cup olive oil
1 and 1/2 cups of warm water
Use the following Pizza Dough Recipe if you will be making and eating your pizza on the same day...
Directions
1. Put yeast and sugar in a cup. Add 1/2 cup of water. The water should be between 100 and 110 degrees ). Mix well with a whisk or fork. Wait about 5 minutes for the yeast and sugar to activate.
2. In a large mixing bowl, add the flour, salt, olive oil, 1 cup of warm water and the yeast mixture. Mix this with a fork to get all the liquid absorbed by the flour.
3. Place a handful of flour on a mixing surface. Dust your hands and spread out the flour. Empty the contents of the bowl on to the flour.
4. Knead the dough for 8-10 (dont skimp on time here!!!) minutes or until the texture is smooth and uniform. If the dough seems a little sticky, add a little more bread flour.
5. Place the dough in a bowl and drizzle with olive oil. Place bowl in draft free area and cover with a cloth.
6. Let the dough rise for about an hour. Punch down the dough and wait about 45 minutes. Your dough is now ready.
7. Cut the dough in half. (if you make the dough in the morning then you can put each half in ziplock bags and put in the fridge, then about a half hour before you are ready to roll out, take the dough out of the fridge!)
8. dust a rolling pin with flour and gently shape dough on a floured mixing surface. until the dough is the desired shape. Keep using flour, as needed so the dough won't stick.
9. Dust a cookie sheet or pizza sheet, with corn meal. (Or flour)
10. Fold the round dough in half anf then in half again. Place that center point in the center of your pizza sheet and unfold back into a circle!
11. The more you make dough, the easier it will become.
Then add pizza sauce and mozzarella cheese and toppings.
Bake 475-500 for 12 minutes
Cut & eat!
Brit
Monday, September 19, 2011
Simple Chinese Stir-fry
Here's what I did for dinner tonight- SO EASY I wanted to make sure I wrote this down because the flavor wasn't overbearing but still was yummy.
Very often I forget to write how I made a sauté dish & I can't seem to repeat it, so I hope this little blog helps me out on this one :)
Here it is:
1 cup uncooked Basmanti Rice
2 chicken breasts
4 cups (ish) of costco's frozen stir-fry veggies (no sauce included!!)
Rice vinegar
Soy sauce
Garlic salt
Sesame seed oil
Olive oil
Natures seasoning
Butter
I'm sorry I don't have ratios for the seasonings but I just sprinkled here & there :)
So I cooked the rice,
- boil 2 cups water, add 1 cup rice, bring back to a boil and then cook covered on low for 20 min.
Meanwhile,
Cut chicken into small cubes and sprinkle lightly with garlic salt.
Sauté chicken with about 1 T of olive oil, a quick drizzle of rice vinegar, 1/2 (ish) T of sesame seed oil and 1/8 cup of soy sauce. Don't overcook!! Once done, set aside, covered.
Sauté veggies in a bitty drizzle of olive oil (and in the same pan you just cooked the chicken in & the flavor from that will be on the veggies)
When the veggies are almost done, check your rice.
When it's done, sprinkle natures seasoning on it, drizzle some olive oil & add 1 T of butter, mix it all in to the rice & whalla! Yummy rice!
I put my chicken & veggies in the same bowl just side by side and serve with the rice.
Emma loved it so much that she's taking it to school in her lunch tomorrow, cold!
Brit
Very often I forget to write how I made a sauté dish & I can't seem to repeat it, so I hope this little blog helps me out on this one :)
Here it is:
1 cup uncooked Basmanti Rice
2 chicken breasts
4 cups (ish) of costco's frozen stir-fry veggies (no sauce included!!)
Rice vinegar
Soy sauce
Garlic salt
Sesame seed oil
Olive oil
Natures seasoning
Butter
I'm sorry I don't have ratios for the seasonings but I just sprinkled here & there :)
So I cooked the rice,
- boil 2 cups water, add 1 cup rice, bring back to a boil and then cook covered on low for 20 min.
Meanwhile,
Cut chicken into small cubes and sprinkle lightly with garlic salt.
Sauté chicken with about 1 T of olive oil, a quick drizzle of rice vinegar, 1/2 (ish) T of sesame seed oil and 1/8 cup of soy sauce. Don't overcook!! Once done, set aside, covered.
Sauté veggies in a bitty drizzle of olive oil (and in the same pan you just cooked the chicken in & the flavor from that will be on the veggies)
When the veggies are almost done, check your rice.
When it's done, sprinkle natures seasoning on it, drizzle some olive oil & add 1 T of butter, mix it all in to the rice & whalla! Yummy rice!
I put my chicken & veggies in the same bowl just side by side and serve with the rice.
Emma loved it so much that she's taking it to school in her lunch tomorrow, cold!
Brit
Boulenease
This is a canning recipe! We use this as a base for spaghetti sauce, lasagna, chili and just by itself!!
We got this recipe from my moms friend who got it from a restaurant and it's awesome, they called it little Joes Sauce but my brother who has lived in Italy, who said, "oh! It's boulenease sauce!" so that's what we call it.
I LOVE IT!
In a large pot combine,
4 quarts skinned crushed tomatoes blended up
4 quarts chicken broth*
1cup olive oil
1cups celery slices
6 cups diced onions
1/2 cup mined garlic
2T oregano
4T basil
8 bay leaves
4T pepper
2t rosemary
1/2 cup salt
Boil the above ingredients for 4 hours or until the desired thickness
then, mix together:
2/3 cup cornstarch
1cup water
When thoroughly combined slowly stir into the pot.
Pour into pints (this makes 18ish pints)
Wipe top of jars, secure sanitized lids with rings, process in a pressure can 12lbs of pressure for 30 minutes
(*we have also water bathed these for 40 minutes with vegetable broth)- don't use chicken broth in the waterbath!!!
Briti
We got this recipe from my moms friend who got it from a restaurant and it's awesome, they called it little Joes Sauce but my brother who has lived in Italy, who said, "oh! It's boulenease sauce!" so that's what we call it.
I LOVE IT!
In a large pot combine,
4 quarts skinned crushed tomatoes blended up
4 quarts chicken broth*
1cup olive oil
1cups celery slices
6 cups diced onions
1/2 cup mined garlic
2T oregano
4T basil
8 bay leaves
4T pepper
2t rosemary
1/2 cup salt
Boil the above ingredients for 4 hours or until the desired thickness
then, mix together:
2/3 cup cornstarch
1cup water
When thoroughly combined slowly stir into the pot.
Pour into pints (this makes 18ish pints)
Wipe top of jars, secure sanitized lids with rings, process in a pressure can 12lbs of pressure for 30 minutes
(*we have also water bathed these for 40 minutes with vegetable broth)- don't use chicken broth in the waterbath!!!
Briti
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