When is fall going to arrive? I am really feeling ready for apple picking, light sweaters, and blistery mornings, but with two more days in the 80s next week, it doesn't look promising. Hopefully this week is a nice blend of summer and fall classics.
Sunday, September 9th: Slow Cooker Chicken Cacciatore {pnp link}
Monday, September 10th: Husband's Birthday! Grilled Rib Eye Steak with Onion Blue Cheese Sauce {external link}
Tuesday, September 11th: Spinach and Roasted Red Pepper Calzone {external link}
Wednesday, September 12th: Greek Salad with Grilled Chicken {pnp link}
Thursday, September 13th: Grilled Vegetable Wraps {pnp link}
Friday, September 14th: Seared Scallops with Tomato Beurre Blanc {external link}
Saturday, September 15th: Chicken Stir Fry
Friday, September 7, 2012
Monday, September 3, 2012
Kasier Rolls
Since I am making grilled chicken sandwiches for dinner tomorrow night, I thought it would be yummy to make some homemade rolls. (Plus, I don't really feel like stopping on the way home from work tomorrow to pick up rolls.) I followed the King Arthur Flour website's recipe with some very slight adjustments. If you enjoy baking, bread especially, definitely check out their site: http://www.kingarthurflour.com/shop/RecipeHome. They have a ton of recipes with very detailed descriptions. Plus, I love their flour. I am testing out their white whole wheat flour for my bread recipe next week. They describe it as having all of the nutritional benefits of whole wheat flour with a milder flavor.
Anyhow, Kaiser Rolls.
Anyhow, Kaiser Rolls.
With my ingredients all lined up and ready to go.
Proofed yeast.
I am not sure what happened to the rolls closest to the front. Oops- I am sure they will taste okay though :)
After one hour of a second rise. To get the kaiser look without a stamp, I used the method described here at The Fresh Loaf. I think I will need a little practice with this technique.
My sesame and poppy seed station, ready to go.
Sesame and poppy seeded.
Done and delicious!
Sunday, September 2, 2012
Mushroom, Red Pepper and Spinach Quiche
I think some quiche and a simple side of greens makes for a nice, light dinner. Quiche is super versatile and can be basically made with anything you have on hand. I happen to have two frozen crusts in my freezer at the moment so I am going to use one of them, but will make a homemade crust for my next quiche.
Ingredients
1 medium white onion, thinly sliced
1 container of sliced baby bella mushrooms
1 red pepper, thinly sliced
1/2 bag of baby spinach, chopped
2 cloves of garlic, minced
1 cup shredded aged asiago
3 eggs and 2 egg whites
2/3 cup milk
pie crust
Saute the pepper, onion, and mushrooms in butter. When they are tender, add the spinach and cook until wilted. Add the garlic and cook until fragrant. Set aside and let cool.
Preheat oven to 400 degrees.
Whisk eggs with milk and add salt and pepper. Pour in the cooled vegetable mix and most of the cheese.
Pour the egg mixture into the pie crust and sprinkle with remaining cheese.
Bake uncovered at 400 degrees for about 20-25 minutes or until lightly browned on top.
Serve with greens- enjoy!
Ingredients
1 medium white onion, thinly sliced
1 container of sliced baby bella mushrooms
1 red pepper, thinly sliced
1/2 bag of baby spinach, chopped
2 cloves of garlic, minced
1 cup shredded aged asiago
3 eggs and 2 egg whites
2/3 cup milk
pie crust
Saute the pepper, onion, and mushrooms in butter. When they are tender, add the spinach and cook until wilted. Add the garlic and cook until fragrant. Set aside and let cool.
Preheat oven to 400 degrees.
Whisk eggs with milk and add salt and pepper. Pour in the cooled vegetable mix and most of the cheese.
Pour the egg mixture into the pie crust and sprinkle with remaining cheese.
Bake uncovered at 400 degrees for about 20-25 minutes or until lightly browned on top.
Serve with greens- enjoy!
Saturday, September 1, 2012
Oatmeal Bread
As I mentioned in this week's Weekly Menu post, I used an Oatmeal Bread recipe for this week's bread. I found the recipe on www.whiteonricecouple.com. The writers of this blog, Todd and Diane, adapted it from Good to the Grain by Kim Boyce and Amy Scattergood. I followed the recipe exactly has Todd and Diane described. Below are some photos of my various steps.
I think I have mentioned this before, but I love baking bread. I find it calming, comforting, and reassuring. I also appreciate the flow of the process. Prepare ingredients... warm milk, water, and sugar mixture for yeast ... while the yeast is doing its thing, wash bowls and utensils... add flours and salt... while the mixer is doing its thing, prepare the bowl the dough will rise in... while the dough is rising, take a walk with the dog... punch the risen dough (favorite part!)... knead, shape, and put in another pan to rise again... do something else- maybe enjoy a cup of tea on the deck or vacuum and wash the floors as I did today... pop the pan in the oven and do something else... like read a magazine or type out a blog post like I am doing now... take out bread and let it cool... do something else while it cools... You get the idea :) Also, the smell of baking bread is like no other. Floury, buttery, wholesome goodness.
I think I have mentioned this before, but I love baking bread. I find it calming, comforting, and reassuring. I also appreciate the flow of the process. Prepare ingredients... warm milk, water, and sugar mixture for yeast ... while the yeast is doing its thing, wash bowls and utensils... add flours and salt... while the mixer is doing its thing, prepare the bowl the dough will rise in... while the dough is rising, take a walk with the dog... punch the risen dough (favorite part!)... knead, shape, and put in another pan to rise again... do something else- maybe enjoy a cup of tea on the deck or vacuum and wash the floors as I did today... pop the pan in the oven and do something else... like read a magazine or type out a blog post like I am doing now... take out bread and let it cool... do something else while it cools... You get the idea :) Also, the smell of baking bread is like no other. Floury, buttery, wholesome goodness.
All ingredients are lined up and ready to go.
Ready to rise.
After an hour.
After the punch!
Ready for the second rise.
I could have baked it for a few minutes left, but it still looks yummy!
With a little butter and jam- SO GOOD!!
Friday, August 31, 2012
Weekly Menu ~ September 2th - September 8th
I recently decided like Jennifer Reese, author of Make the Bread, Buy the Butter, that I am going to bake a loaf of bread each week rather than purchasing it from the grocery store. This week I am trying out this recipe for oatmeal bread. I am very excited about this and will let you know how it turns out.
This is also one of those weeks with a night that I have class after school and get home much later than usual. I am testing out recipes that are quick (or made ahead of time) and relatively healthy for days such as this. I am finding that this can be a difficult task (at least it is for me). Crockpot meals are often easy, but the ones I have prepared so far are not that healthy. I am definitely going to continue looking for those that are easy, healthy, and satisfying. Any tips are appreciated!
Sunday, September 2nd: Grilled Chicken Sausages and Herbed Spaghetti Squash {external recipe}
Monday, September 3rd: We are going to a picnic today so I will not be cooking dinner. We are preparing and bringing this dish though as a last hurray for summer sweet corn.
Tuesday, September 4th: Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese {external link - Epicurious}
with two changes:
Wednesday, September 5th: Mushroom, Red Pepper and Spinach Quiche {pnp recipe} with side greens
Thursday, September 6th: Cobb Salad {external recipe}
Friday, September 7th: White Pizza with Clams {external link - Eating Well} (I LOVE pizza on Fridays!)
Saturday, September 8th: End of Summer Pasta {external recipe}
Enjoy!
This is also one of those weeks with a night that I have class after school and get home much later than usual. I am testing out recipes that are quick (or made ahead of time) and relatively healthy for days such as this. I am finding that this can be a difficult task (at least it is for me). Crockpot meals are often easy, but the ones I have prepared so far are not that healthy. I am definitely going to continue looking for those that are easy, healthy, and satisfying. Any tips are appreciated!
Sunday, September 2nd: Grilled Chicken Sausages and Herbed Spaghetti Squash {external recipe}
Monday, September 3rd: We are going to a picnic today so I will not be cooking dinner. We are preparing and bringing this dish though as a last hurray for summer sweet corn.
Tuesday, September 4th: Grilled Chicken Sandwiches with Sun-Dried Tomatoes and Goat Cheese {external link - Epicurious}
with two changes:
- spinach instead of arugula
- sun-dried tomato pesto {external link - Eating Well} instead of just sun-dried tomatoes
Wednesday, September 5th: Mushroom, Red Pepper and Spinach Quiche {pnp recipe} with side greens
Thursday, September 6th: Cobb Salad {external recipe}
Friday, September 7th: White Pizza with Clams {external link - Eating Well} (I LOVE pizza on Fridays!)
Saturday, September 8th: End of Summer Pasta {external recipe}
Enjoy!
Sunday, August 26, 2012
Homemade Bread #2
I am still experimenting with bread and this is what I made today...
~ 1 and 1/2 cups of warm water (Water should be hotter than lukewarm, but not so hot that it is steaming. Basically, you should be able to put your finger in it for a 10 count. I prefer to heat the water up in a small sauce pan, pour it in a measuring cup and add cold water until I get to the right temp.)
~ 1 and 1/2 tsp. of yeast
~ 1 and 1/2 tsp. of sugar
~ 1 and 1/2 tsp. of kosher salt
~ 3 and 1/4 cups of all purpose flour
Pour the water and the sugar in your mixing bowl and whisk briefly until the sugar is dissolved. Then, add the yeast, whisk very briefly and let sit for 7 minutes. Meanwhile, put the flour and salt in another bowl and lightly mix together with a fork. Once the yeast, water, and sugar mixture is thick and round in the center, add in the flour/salt mixture. If the yeast doesn't look like this, toss it and start again. (I ended up doing this today.) Good description here though I think hotter water works better than what is described in the link (based on the directions on the yeast packet).
Combine using the dough hook on the mixer. Once combined the dough should be tacky, but not sticky. If it is too sticky, add a bit more flour (one tablespoon at a time, not a lot). Today when I made this bread, I ended up adding two more tablespoons of flour to get the right consistency. Remove the dough from the mixing bowl, shape into a loose ball, and put in a glass bowl that has been oiled. Cover the glass bowl with plastic wrap and a clean kitchen towel and put in a warm place. I put mine on my stove top and turned my oven on to warm (about 170 degrees). Let is rise for 1/5 to 2 hours, until it has doubled in size.
Once doubled, take the dough out and place on a floured surface. Split in half and shape into smaller balls. Fold under repeatedly until you get to a desired shape. Place onto an oiled cookie sheet and let rise for another 1 hour. Cut a few slashes across the top and bake in a 450 degree oven for 25 minutes.
My two loaves... definitely going to make a sandwich or two out of these this week :)
Before baking
After baking
Enjoy!
~ 1 and 1/2 cups of warm water (Water should be hotter than lukewarm, but not so hot that it is steaming. Basically, you should be able to put your finger in it for a 10 count. I prefer to heat the water up in a small sauce pan, pour it in a measuring cup and add cold water until I get to the right temp.)
~ 1 and 1/2 tsp. of yeast
~ 1 and 1/2 tsp. of sugar
~ 1 and 1/2 tsp. of kosher salt
~ 3 and 1/4 cups of all purpose flour
Pour the water and the sugar in your mixing bowl and whisk briefly until the sugar is dissolved. Then, add the yeast, whisk very briefly and let sit for 7 minutes. Meanwhile, put the flour and salt in another bowl and lightly mix together with a fork. Once the yeast, water, and sugar mixture is thick and round in the center, add in the flour/salt mixture. If the yeast doesn't look like this, toss it and start again. (I ended up doing this today.) Good description here though I think hotter water works better than what is described in the link (based on the directions on the yeast packet).
Combine using the dough hook on the mixer. Once combined the dough should be tacky, but not sticky. If it is too sticky, add a bit more flour (one tablespoon at a time, not a lot). Today when I made this bread, I ended up adding two more tablespoons of flour to get the right consistency. Remove the dough from the mixing bowl, shape into a loose ball, and put in a glass bowl that has been oiled. Cover the glass bowl with plastic wrap and a clean kitchen towel and put in a warm place. I put mine on my stove top and turned my oven on to warm (about 170 degrees). Let is rise for 1/5 to 2 hours, until it has doubled in size.
Once doubled, take the dough out and place on a floured surface. Split in half and shape into smaller balls. Fold under repeatedly until you get to a desired shape. Place onto an oiled cookie sheet and let rise for another 1 hour. Cut a few slashes across the top and bake in a 450 degree oven for 25 minutes.
My two loaves... definitely going to make a sandwich or two out of these this week :)
Before baking
After baking
A little lumpy, but oh so good!
Enjoy!
Slow Cooker Mac and Cheese
I am making this on the first day of school when I am in desperate need of some comfort food. Hopefully it is not 95 degrees that day, but then again if it is, using the slow cooker will ensure my entire kitchen doesn't heat up. This recipe is sort of based on the FANTASTIC mac and cheese we tried on our honeymoon from Beecher's in Pike Place Market.
This is their website.
This is Tommy enjoying it:
Ingredients
~ 1 box of whole wheat penne pasta
~ 1 small can low fat evaporated milk
~ 1 cup of skim milk
~ 1 egg
~ 1/2 tsp. dry mustard
~ 1/2 tsp. chili powder
~ 1/4 tsp. black pepper
~ 1 and 1/2 cup of shredded sharp chedder cheese
~ 1/2 cup of shredded pepper jack cheese
Cook pasta until tender and rinse with cold water. Pour the evaporated milk, milk, egg, butter, dry mustard, chili powder, and black pepper into the crock pot. Whisk together. Add the cheese and stir together. Pour the pasta on top and stir everything. (Make sure you have sprayed the inside of the slow cooker with cooking spray.) Cover and cook on low for 3 hours, making sure to stir occasionally.
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