Thursday, November 26, 2009
i cant figure out how to post everything i want, in the order i want without going crazy. i tried using the new editor but its just not working out for me.
i promise i will try again soon. i am sorry i have been gone so long... i hope you all had a wonderful thanksgiving!
Monday, October 19, 2009
In a large bowl, dissolve sugar and salt in water. Add oil and flour to bowl and stir like you mean it for 1 minute.
Turn dough out onto a lightly floured surface and press into a circle. Sprinkle yeast evenly over dough and knead for 12 minutes. Luckily, I had the help of 'Lil Homie.
Divide dough into portions 3 equal portions. Place dough balls in a bowl, cover with plastic wrap, and allow to rise for 1 1/2 hours in a warm location.
Now is the time to refill your drink, clean up your mess, and begin making your sauce and planning your toppings. I also suggest you begin preheating your pizza stone as to not waste time getting this pizza into your stomach.
Place a dough ball on a lightly floured surface and sprinkle a light coating of flour on top. Working from the edges to the center, press dough into a paper thin circle (or at least into the size of your pizza stone).
Coat a large cutting board with cornmeal and place the flattened dough onto the cornmeal. * A tip from my cousin: Cook your dough on the pizza stone for about 10 minutes before topping to ensure your crust gets crisp while your cheese stays un-blackened.
Place all the ingredients in a bowl and stir together.
Since this recipe makes about 3 pizzas, I opted for some cheesy garlic toast, a pepperoni, and a ham, green pepper, tomato, and pineapple (this one was by far the tastiest). Go crazy, it's your own creation!
Saturday, September 19, 2009
Sunday, September 13, 2009
If you haven't tried bison, it is much less fatty and greasy than beef and is huge here in Kentucky, that and fried green tomato blt's which I will attempt one of these days. Back to the bison, simply season with salt and pepper and throw it on the grill with some potatoes and veggie kabobs and you have yourself a well balanced meal. I prefer mine medium to medium well, but if charred is your thing, by all means go and ruin it. Now to the veggie goodness, I opted for eggplants and squashes from my CSA basket, added in green pepper and tomato with minced fresh garlic. Mmm mmm good.
2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth (I used the fake stuff, no cows for me)
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
Heat olive oil in a large pot over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Sunday, August 23, 2009
My late birthday weekend was filled with food. I had a delicious angel food cake (made by Betty Crocker herself) topped with the freshest of fresh berries. And my mother has apparently been keeping up with my food blog because I received a brand spanking new rolling pin for my birthday. Yes, you heard that correctly. Goodbye empty Svedka vodka bottle, hello delicious wood rolling pin. I also got a hand mixer, can opener, and mixing bowls. Who knew a 26 year old would be so thrilled over such commodities.
We also ventured out to take in the new flick Julie and Julia. If you haven't gone, you should. It is fabulous. If I only had the blogging/cooking skills as portrayed in the movie. Well, for one, I'd be enormous. The main ingredient in each dish is butter. But honestly, quite a good film.
Since I can't simply post about my fabulous weekend, that did come complete with the best 60 minute massage ever, I have posted a new favorite snack.
Peanut Butter Rice Krispie Treats
You make these the traditional way, bag of marshmallows, stick of butter, small box of krispies. However, try adding about 1/3 cup - 1/2 cup peanut butter while melting the marshmallows and butter. Your taste buds will thank me, your gut, not so much. I could have eaten 1/2 the pan the first night. Luckily these were going to the local Gilda's club, so none stayed in my kitchen!
Enjoy, and I promise to not abandon you anymore poor blog.
Wednesday, August 5, 2009
Saturday, August 1, 2009
mix everything except oil together in a blender. NOTE: ALL INGREDIENTS NEED TO BE ROOM TEMP! slowly add oil while continuously blending. i actually doubled everything because i was making avocado ranch mayo. (hence the empty avocado and ranch packaging) for that i used 1/2 cup mayo, 1/2 cup sour cream, 1 avocado and 1 packet of hidden valley ranch dry mix. mash up the avocado and mix everything else in with it. it is really really good :)
you will need to brown the meat. obviously, you dont have to use fake sausage but sausage is needed for this recipe. so, for you meat lovers... go ahead and eat little wilbur. anyway... once you start to cook the sausage, add the onion and cook until evenly brown. (if you are using real meat, once the meat is finished cooking make sure to drain that nasty, greasy fat) then add the wine, spaghetti sauce, fire roasted tomatoes and tomato paste. simmer for about 10 minutes. stir occasionally. (are you jealous of my cast iron skillets? its ok, you can be) :)
next toss pasta with the sausage mixture. from this point, you can do what you like. you can throw this is a greased 9x13 pan, cover it with cheese and bake it or you can layer it. one layer pasta, one layer cheese, one layer pasta, one layer cheese... you get the point. (layering is what i did)
Monday, July 27, 2009
Sunday, July 26, 2009
Saturday, July 25, 2009
next, take the taco "meat" and make a layer on top of the chips. (obviously, you know how to make taco meat... cook the meat, add taco seasoning and shazam!! taco meat!!)
Friday, July 24, 2009
Saturday, July 18, 2009
My parents and I have decided to take a hike through Brown County tomorrow and enjoy the spring like summer air. They are bringing the lunch, I'm in charge of the dessert. Let's hope these taste as delicious as they sound!
1 3/4 cup pats
1-1/2 cup all-purpose flour
3/4 cup brown sugar, firmly packed
1/2 cup chopped almonds
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter; melted
2 cups fresh blueberries (frozen if fresh aren't in season)
1/2 cup granulated sugar
3 tablespoons water
2 tablespoons cornstarch
2 teaspoons fresh lemon juice
Preheat oven to 350 and grease up that 11x17 baking dish.
Combine oats, flour, brown sugar, almonds, baking soda and salt. Add melted butter and mix until crumbly.
Pat 1/2 of mixture into greased pan, reserving 1/2 for later. Bake for 10 minutes
While baking, bring blueberries, 2 tbs water, and sugar to slow boil. Simmer 2 minutes. Combine 1 tbs water, cornstarch, and lemon juice and gradually stir into blueberry mixture. Cooke about 30 seconds while stirring until thickened.
Spread blueberry mixture over partially baked portion of oats (watch out for the edge of the pan). Pour remaining oat mixture over blueberry portion and carefully pat down.
Bake 22 minutes or until topping is golden brown. Let cool and drizzle with icing.
This might possible be the easiest icing I've made.
1 cup powdered sugar
1 1/2 tbs soy milk (could use water, milk, juice, etc)
1/2 tsp vanilla (or if you had a little left over blueberry sauce, this would be delicious)
Friday, July 17, 2009
basically, just roll the cheese into the wonton wrapper and pop in the oven on 350-400 for about 10-15 mins. when using string cheese, cut them in half and they fit in the wrapper perfectly. :)
Wednesday, July 15, 2009
It didn't take long after opening that first beer to realize that tonight was not the night to transfer a looming IRA into a Roth IRA. So, I cooked. Today was CSA today which means more potatoes and more zucchini. After scanning through many zucchini dessert recipes, I opted to make something for lunch/dinner to last the rest of the week. The result, was a summer quiche with potato crust.
Again, I altered various recipes and came up with the following.
2 tbs canola oil
Grate the potatoes and mix with oil. Pat along bottom/sides of 9" pie pan and bake for 20 minutes at 425 until lightly brown. Add the following (feel free to add the ingredients of your choice)
2 small zucchini (you could use 1 large, 2 mediums, 1 small, whatever your liking)
1 small handful cherry tomatoes, chopped
1/2 onion chopped
1 cup (or more) cheese of your choice, I opted for mozzarella
Fill the pie crust with the quiche filling and prepare the egg mixture
3/4 cup soy milk
1/2 tsp salt
1/2 tsp pepper
Poor over vegetable mixture. Bake at 425 for 15 minutes, reduce heat and bake at 350 for 25 minutes, cool before serving.
Monday, July 13, 2009
Sweet Summer Slaw
Sunday, July 12, 2009
Tuesday, July 7, 2009
Marinara Sauce (I usually have my own, or whip it up quickly, there’s a recipe on here somewhere, if not, pick the sauce of your choosing)
Baby Spinach (again, I happened to have frozen CSA spinach in the freezer, I’m sure fresh would be delicious, but this was cheaper)
While boiling your noodles, you can heat your oven to 400 and grease up a roasting pan.
This is where it gets tricky, note the multiple cocktails. Lay one noodle flat. Spread ricotta cheese, then spread marinara, followed with spinach. Roll up and place in dish. You may think more is better, wrong. They ooze all over you and are hotter than heck if not cooled.
Repeat this process until all your noodles are rolled. When placing them in the pan, make sure they are close enough together, they don’t unroll on you. Once complete, top with remaining marinara and sprinkle with mozzarella to your liking.