Yes, just as the title suggests, today's attitude is crabby.
I have not been sleeping well lately. I wake up constantly, toss and turn ... you know what I mean.
The bags under my eyes now have their own bags!
Anyway, threw some leg quarters into the crockpot with some garlic powder, onion powder, and chicken bouillon. Smells good, but didn't feel like doing anything else with it.
Last night we had chops with garlic powder, onion powder, and seasoned salt. I also sliced some zucchini and sauteed them after the chops were done, and had Parmesan foccacia to go with.
I just finished the ruana I was crocheting and am now making some fingerless gloves to go with. The ruana consists of three bands of multicolored white/black yarn, and the gloves are black.
Haven't been up to much else lately, other than walking the dog. I don't get out much these days *grin*. It's hard without a car ...
Anyway, hope all is well with all of you out there, and I will post more soon!
Take care,
~ Rev. Misty ~
Thursday, August 18, 2011
Monday, August 1, 2011
Lamb or Veal Stew
Here is a recipe I found that I haven't yet tried, although it sounds good.
3 pounds lamb or veal
2 Tablespoons olive oil
1 small onion sliced
1/2 clove garlic sliced or crushed
1 1/2 cups rose wine**
1 cup water
1 small can tomato paste
1 carrot peeled and sliced
6 morel mushrooms sliced
1/2 cup heavy cream
3 large egg yolks
1 teaspoon oregano
1 teaspoon ground pepper
1 teaspoon salt
Brown lamb. Add onion and garlic and saute' until soft. Add wine**, water, tomato paste, oregano, and boil. Toss in carrot and mushrooms. Cover and cook low - med for 1 - 2 hours or until the meat is done and tender. 15 minutes before serving, mix egg yolks and cream. Slowly stir into stew but do not boil. Add salt and pepper to taste.
** Instead of wine you can use Diet Rite white grape or red raspberry cola.
Now, with the recipe said and done, I would probably change a few things. Here is what I would probably do:
Instead of morel mushrooms, I'd probably just get some regular white mushrooms; the kind you can find in the produce section of any supermarket. I would probably eliminate the wine completely; I might try the Diet Rite Red Raspberry cola. I would also eliminate the egg yolks and heavy cream, being lactose intolerant as well as Jewish - and there's that whole not mixing meat with milk thing.
Like I said, I haven't tried this one yet. Once I try it, I can probably tweak it further.
Enjoy!
3 pounds lamb or veal
2 Tablespoons olive oil
1 small onion sliced
1/2 clove garlic sliced or crushed
1 1/2 cups rose wine**
1 cup water
1 small can tomato paste
1 carrot peeled and sliced
6 morel mushrooms sliced
1/2 cup heavy cream
3 large egg yolks
1 teaspoon oregano
1 teaspoon ground pepper
1 teaspoon salt
Brown lamb. Add onion and garlic and saute' until soft. Add wine**, water, tomato paste, oregano, and boil. Toss in carrot and mushrooms. Cover and cook low - med for 1 - 2 hours or until the meat is done and tender. 15 minutes before serving, mix egg yolks and cream. Slowly stir into stew but do not boil. Add salt and pepper to taste.
** Instead of wine you can use Diet Rite white grape or red raspberry cola.
Now, with the recipe said and done, I would probably change a few things. Here is what I would probably do:
Instead of morel mushrooms, I'd probably just get some regular white mushrooms; the kind you can find in the produce section of any supermarket. I would probably eliminate the wine completely; I might try the Diet Rite Red Raspberry cola. I would also eliminate the egg yolks and heavy cream, being lactose intolerant as well as Jewish - and there's that whole not mixing meat with milk thing.
Like I said, I haven't tried this one yet. Once I try it, I can probably tweak it further.
Enjoy!
Country Captain
Here is my recipe for Country Captain. It's really good!
2 Tablespoons plus 1 teaspoon vegetable oil
2 chickens (3 1/2 pounds each), each cut into 8 pieces and skin removed from all but wings
2 medium onions, chopped
1 large Granny Smith apple, peeled, cored, and chopped
1 large green pepper, chopped
3 large garlic cloves, finely chopped
1 Tablespoon grated, peeled fresh ginger
3 Tablespoons curry powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground cumin
1 can (28 ounces) plum tomatoes in puree
1 can (14 1/2 ounces) chicken broth OR 1 3/4 cups chicken broth
1/2 cup dark seedless raisins
1 teaspoon salt
1/4 cup chopped fresh parsley
In nonreactive 8 quart Dutch oven, heat 2 Tablespoons oil over medium-high heat until very hot. Add chicken, in batches, and cook until golden brown, about 5 minutes per side. With slotted spoon, transfer chicken pieces to bowl or plate as they are browned.
Preheat oven to 350 degrees. In same Dutch oven, heat remaining 1 teaspoon oil over medium-high heat. Add onions, apple, green pepper, garlic, and ginger; cook, stirring frequently, 2 minutes. Reduce heat to medium; cover and cook 5 minutes longer.
Stir in curry powder, black pepper, and cumin; cook 1 minute. Add tomatoes with their puree, broth, raisins, salt, and chicken pieces. Heat to boiling over high heat; boil 1 minute. Cover and place in oven. Bake 1 hour. Sprinkle with parsley.
Makes 8 main dish servings.
***************************
The first time that I made this I didn't have a Dutch oven or a pan big enough to hold it all in, so I improvised. I do that a lot. Thinking back, I believe that I browned the chicken in the biggest fry pan I had and after they were browned I put them into a casserole dish, then after cooking the rest of the ingredients in the pan I simply poured it over the chicken, then baked it. I don't remember if I put aluminum foil on top or if I just baked it without a covering. Anyway, it turned out fantastic!
2 Tablespoons plus 1 teaspoon vegetable oil
2 chickens (3 1/2 pounds each), each cut into 8 pieces and skin removed from all but wings
2 medium onions, chopped
1 large Granny Smith apple, peeled, cored, and chopped
1 large green pepper, chopped
3 large garlic cloves, finely chopped
1 Tablespoon grated, peeled fresh ginger
3 Tablespoons curry powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground cumin
1 can (28 ounces) plum tomatoes in puree
1 can (14 1/2 ounces) chicken broth OR 1 3/4 cups chicken broth
1/2 cup dark seedless raisins
1 teaspoon salt
1/4 cup chopped fresh parsley
In nonreactive 8 quart Dutch oven, heat 2 Tablespoons oil over medium-high heat until very hot. Add chicken, in batches, and cook until golden brown, about 5 minutes per side. With slotted spoon, transfer chicken pieces to bowl or plate as they are browned.
Preheat oven to 350 degrees. In same Dutch oven, heat remaining 1 teaspoon oil over medium-high heat. Add onions, apple, green pepper, garlic, and ginger; cook, stirring frequently, 2 minutes. Reduce heat to medium; cover and cook 5 minutes longer.
Stir in curry powder, black pepper, and cumin; cook 1 minute. Add tomatoes with their puree, broth, raisins, salt, and chicken pieces. Heat to boiling over high heat; boil 1 minute. Cover and place in oven. Bake 1 hour. Sprinkle with parsley.
Makes 8 main dish servings.
***************************
The first time that I made this I didn't have a Dutch oven or a pan big enough to hold it all in, so I improvised. I do that a lot. Thinking back, I believe that I browned the chicken in the biggest fry pan I had and after they were browned I put them into a casserole dish, then after cooking the rest of the ingredients in the pan I simply poured it over the chicken, then baked it. I don't remember if I put aluminum foil on top or if I just baked it without a covering. Anyway, it turned out fantastic!
Some Pointers
Cooking doesn't have to be hard. It can be as easy or as hard as you make it. Even when looking at recipes with ingredients that you know only the rich and famous can truly afford, when you are on a shoe string budget, shouldn't scare you away from making something truly delicious.
I have been cooking for so many years that I sometimes forget what it is like when you are just starting out. The information, ingredients, amounts and getting lost in the recipe can be daunting at first. Don't let it put you off! Take a deep breath, and -
IMPROVISE!
That is the secret to a truly great cook. That is what I do all the time. If a recipe calls for something that I don't have, I will either find something to replace it, or omit it completely. No matter how it turns out, I will keep tweaking it with different things until I have something that I can be truly proud to say that I have made.
To this day, even though I may make the exact same meal, each time that I make it, it will turn out different than the time before. Sometimes I forget exactly what I used before; or I will forget to put something in, or I will add something extra.
All right. Say, for example, as in one of the recipes I have posted here, that the recipe calls for Morel mushrooms. Now, I am not quite sure what a Morel mushroom is or tastes like, being a basic kind of gal. So, I will substitute fresh white mushrooms from the produce section of my local supermarket. The recipe calls for wine - it has a substitute listed, so I will either use that, or completely omit the wine. The recipe calls for heavy cream and egg yolks; I am lactose intolerant, not to mention Jewish and the whole no-meat-and-milk thing - so will omit that completely (have to eliminate the egg yolks because of eliminating the heavy cream).
You get the picture! Besides, if all else fails, and what you've made is really bad (it's happened to me a few times), you can always either order out; or, if financially strapped (like me) it's time for a FEND FOR YOURSELF night. My kids used to love those nights when I was just to tired to cook; they usually had a bowl of cereal for dinner (they thought it was a treat!). Actually, the "bowl" turned into 2 or 3 by the time they were done, but that was OK. Or, they'd fix a sandwich or have leftovers - whatever they could find! That's the beauty of the Fend For Yourself nights!
I have been cooking for so many years that I sometimes forget what it is like when you are just starting out. The information, ingredients, amounts and getting lost in the recipe can be daunting at first. Don't let it put you off! Take a deep breath, and -
IMPROVISE!
That is the secret to a truly great cook. That is what I do all the time. If a recipe calls for something that I don't have, I will either find something to replace it, or omit it completely. No matter how it turns out, I will keep tweaking it with different things until I have something that I can be truly proud to say that I have made.
To this day, even though I may make the exact same meal, each time that I make it, it will turn out different than the time before. Sometimes I forget exactly what I used before; or I will forget to put something in, or I will add something extra.
All right. Say, for example, as in one of the recipes I have posted here, that the recipe calls for Morel mushrooms. Now, I am not quite sure what a Morel mushroom is or tastes like, being a basic kind of gal. So, I will substitute fresh white mushrooms from the produce section of my local supermarket. The recipe calls for wine - it has a substitute listed, so I will either use that, or completely omit the wine. The recipe calls for heavy cream and egg yolks; I am lactose intolerant, not to mention Jewish and the whole no-meat-and-milk thing - so will omit that completely (have to eliminate the egg yolks because of eliminating the heavy cream).
You get the picture! Besides, if all else fails, and what you've made is really bad (it's happened to me a few times), you can always either order out; or, if financially strapped (like me) it's time for a FEND FOR YOURSELF night. My kids used to love those nights when I was just to tired to cook; they usually had a bowl of cereal for dinner (they thought it was a treat!). Actually, the "bowl" turned into 2 or 3 by the time they were done, but that was OK. Or, they'd fix a sandwich or have leftovers - whatever they could find! That's the beauty of the Fend For Yourself nights!
Lamb
Lamb is a very tasty dish and is very easy to prepare. There are cooks out there that have a million and one ingredients, and say it has to be prepared "just so" and all this other nonsense. I have found that the easiest (not to mention the tastiest) way to fix lamb only takes 4 ingredients (5 if you count water in the bottom of the pan).
You start with your leg of lamb (bone in or out as you please). Put it in a roasting pan. Easy, right?
Next, drizzle it with a little bit of oil (I use olive oil). Still easy, right?
Next, you sprinkle it liberally with salt (lamb absorbs the salt, so add a little more than you think it needs) - optional: you can omit this step - yes, I said you can omit! - and just add salt to the lamb when it is on your plate, to taste. Hanging in there with me?
Next step: Sprinkle it with rosemary (I used dried). I rub the rosemary between my fingers as I sprinkle it on; that helps release the natural oils in the rosemary, making it more fragrant and flavorful. Still with me? We are almost done!
Last ingredient: Garlic. Powdered, minced, however you like it; a little or a lot. I like a lot, so I use both powdered and minced. If you don't like garlic, no worries! Don't add it. You are cooking for you, you know; feel free to add or omit ingredients as you like to make a recipe truly your own. This is just MY way of making lamb.
Add about an inch or so of water to the bottom of the pan, cover, and put it in the oven to bake at around 325 - 350 (as ovens vary; you want to cook it slow). Depending on the size of your lamb, cook it until it is done and tender. That could take an hour, two ... like I said, it all depends on the size of your lamb and the temp you cook it at.
Simple! and ... Extremely tasty!
Now, some people like to eat their lamb with mint jelly ... I can't stand it that way. I just slice the lamb and serve it with potatoes and broccoli, a nice salad (I am currently hooked on the Dole Asian Salad in a bag, found in my grocer's refrigerated produce section) and some fresh, home baked bread. Sometimes I will also make a gravy from the drippings in the pan. But that's it! Simple, tasty lamb anyone can make.
NOW ...
If you didn't get a leg of lamb, but some chops, you can do the same thing; salt, oil, rosemary, garlic, fry in frying pan till done ... lamb burger, same thing: salt, oil, rosemary, garlic, mix together, make patties, fry (or bake, or grill); lamb kabobs: oil, salt, rosemary, garlic, and you can add things like mushrooms and bell peppers and onions to the kabobs.
Once you have the basics, you can't miss.
Now, go out and fix some lamb!
You start with your leg of lamb (bone in or out as you please). Put it in a roasting pan. Easy, right?
Next, drizzle it with a little bit of oil (I use olive oil). Still easy, right?
Next, you sprinkle it liberally with salt (lamb absorbs the salt, so add a little more than you think it needs) - optional: you can omit this step - yes, I said you can omit! - and just add salt to the lamb when it is on your plate, to taste. Hanging in there with me?
Next step: Sprinkle it with rosemary (I used dried). I rub the rosemary between my fingers as I sprinkle it on; that helps release the natural oils in the rosemary, making it more fragrant and flavorful. Still with me? We are almost done!
Last ingredient: Garlic. Powdered, minced, however you like it; a little or a lot. I like a lot, so I use both powdered and minced. If you don't like garlic, no worries! Don't add it. You are cooking for you, you know; feel free to add or omit ingredients as you like to make a recipe truly your own. This is just MY way of making lamb.
Add about an inch or so of water to the bottom of the pan, cover, and put it in the oven to bake at around 325 - 350 (as ovens vary; you want to cook it slow). Depending on the size of your lamb, cook it until it is done and tender. That could take an hour, two ... like I said, it all depends on the size of your lamb and the temp you cook it at.
Simple! and ... Extremely tasty!
Now, some people like to eat their lamb with mint jelly ... I can't stand it that way. I just slice the lamb and serve it with potatoes and broccoli, a nice salad (I am currently hooked on the Dole Asian Salad in a bag, found in my grocer's refrigerated produce section) and some fresh, home baked bread. Sometimes I will also make a gravy from the drippings in the pan. But that's it! Simple, tasty lamb anyone can make.
NOW ...
If you didn't get a leg of lamb, but some chops, you can do the same thing; salt, oil, rosemary, garlic, fry in frying pan till done ... lamb burger, same thing: salt, oil, rosemary, garlic, mix together, make patties, fry (or bake, or grill); lamb kabobs: oil, salt, rosemary, garlic, and you can add things like mushrooms and bell peppers and onions to the kabobs.
Once you have the basics, you can't miss.
Now, go out and fix some lamb!
Babka
This recipe for babka is one that I have not (yet) tried, but it looked really good. It seems to be very similar to the cinnamon buns that I make, although I had never thought to add chocolate chips to it. I do, however, add chocolate chips to my baked bread pudding (if I have the chocolate chips, that is). Any excuse to have chocolate is fine with me!
BABKA
SERVES 12
5 to 6 cups all-purpose flour
1/2 ounce dried yeast (2 packets)
1 1/2 cups plus 2 tablespoons sugar
1/4 cup warm water
1 teaspoon salt
3/4 cup butter or margarine, melted
1 cup milk
1/4 cup canola oil
3 large eggs, slightly beaten
1 teaspoon cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup golden raisins
1/2 cup chocolate chips (optional)
1 large egg yolk mixed with 1 tablespoon water (egg wash)*
1/2 ounce dried yeast (2 packets)
1 1/2 cups plus 2 tablespoons sugar
1/4 cup warm water
1 teaspoon salt
3/4 cup butter or margarine, melted
1 cup milk
1/4 cup canola oil
3 large eggs, slightly beaten
1 teaspoon cinnamon
1/2 cup chopped walnuts (optional)
1/2 cup golden raisins
1/2 cup chocolate chips (optional)
1 large egg yolk mixed with 1 tablespoon water (egg wash)*
Place 3 cups of the flour in a large mixing bowl, making a well in the middle.
Dissolve the yeast mixed with the 2 tablespoons of the sugar in the warm water.
Pour yeast mixture into the well and add 1 cup of the sugar and the salt. Mix together thoroughly.
Melt 1/2 cup of the butter in the milk, remove it from the heat, and stir in the oil. Add the butter mixture to the flour, a little at a time, alternating with the eggs.
Beat in another 2 or 3 cups of flour (or more if needed) until mixture is not sticky.
On a lightly floured surface, knead the dough for about 10 minutes, or until smooth.
Lightly oil a large bowl, and roll the ball of dough around until all sides are covered with a little oil. Place a kitchen towel over the bowl and let the dough rise in a warm place until it has doubled in size, about 1 hour. Punch the dough down and place on the counter or a pastry board. Cover the dough and let it rest for 10 minutes.
Divide the dough into 4 parts and roll each part out into a rectangle about 12 inches long by 8 inches wide and 1/8-inch thick. Melt the remaining 1/4 cup butter. Brush rectangles with melted butter and sprinkle them with the 1/2 cup sugar mixed with the cinnamon, nuts, raisins, and chocolate chips, if desired.
Roll each rectangle up the long way (like a jelly roll) and place in a greased Bundt or 10 or 12-inch angel food cake pan. Cover with a towel and let dough rise again until doubled in size, 30 to 60 minutes.
Preheat oven to 325°F.
Brush the top of the babka with the egg wash and bake for 1 hour. Remove from the oven and cool on a wire rack.
*The egg mixture gives the babka a crispy crust. For a softer crust use melted butter instead of the egg mixture.
Mama's "Stolen" Fresh Strawberry Pie
I don't remember mama ever making this, although I am sure that she did. I found the recipe on one of her cards after she passed away. It really is good, and very simple and easy to make!
1 cup sugar
2 Tablespoons cornstarch
1 3/4 cup cold water
1 package (3 ounces) strawberry jello
2 pints fresh strawberries, sliced
1 baked pie shell
Combine sugar, cornstarch, and water in a pan. Stir until dissolved and blended. Cook slowly until thickened. Add gelatin. Stir until dissolved. Cool at room temperature. Wash berries and slice. Add them to pie shell. When ready to serve pour jello mix over the berries and use whipped cream on top.
1 cup sugar
2 Tablespoons cornstarch
1 3/4 cup cold water
1 package (3 ounces) strawberry jello
2 pints fresh strawberries, sliced
1 baked pie shell
Combine sugar, cornstarch, and water in a pan. Stir until dissolved and blended. Cook slowly until thickened. Add gelatin. Stir until dissolved. Cool at room temperature. Wash berries and slice. Add them to pie shell. When ready to serve pour jello mix over the berries and use whipped cream on top.
Pink Lady Punch - from old blog
This is my Aunt Sandy's recipe.
1 can Pineapple and Pink Grapefruit juice
1/2 bottle cranapple juice
1 large frozen orange juice
1 regular frozen limeade
Mix all together before serving.
Just before serving, ADD:
1 quart cold gingerale
1 small bottle maraschino cherries and juice
OPTIONAL: Light rum to taste
1 can Pineapple and Pink Grapefruit juice
1/2 bottle cranapple juice
1 large frozen orange juice
1 regular frozen limeade
Mix all together before serving.
Just before serving, ADD:
1 quart cold gingerale
1 small bottle maraschino cherries and juice
OPTIONAL: Light rum to taste
Baked Bread Pudding - from old blog
I love bread pudding.
4 sliced buttered and cubed bread
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 to 1 cup raisins
2 eggs, slightly beaten
1 1/2 cups milk
1 teaspoon vanilla
1/2 cup nuts (optional - could also use chocolate chips)
1 Tablespoon soft butter
Combine bread cubes, sugar, salt, spices, and raisins.
Combine eggs, milk, and vanilla. Pour over bread mixture. Fold in nuts or chocolate chips if using. Pour into greased casserole or baking dish. Dot with butter.
Bake at 350 degrees for about 45 minutes. Serve warm or cold with whipped cream or ice cream. Serves 6. You can also top with caramel or hot fudge sauce.
4 sliced buttered and cubed bread
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 to 1 cup raisins
2 eggs, slightly beaten
1 1/2 cups milk
1 teaspoon vanilla
1/2 cup nuts (optional - could also use chocolate chips)
1 Tablespoon soft butter
Combine bread cubes, sugar, salt, spices, and raisins.
Combine eggs, milk, and vanilla. Pour over bread mixture. Fold in nuts or chocolate chips if using. Pour into greased casserole or baking dish. Dot with butter.
Bake at 350 degrees for about 45 minutes. Serve warm or cold with whipped cream or ice cream. Serves 6. You can also top with caramel or hot fudge sauce.
Mom Kelly's 1914 Sweet Dough - from old blog
This is my great-grandmother's recipe for sweet dough from 1914.
2 packages yeast
1/4 cup lukewarm water
1 cup milk
1/4 cup butter
1/2 cup sugar
1 teaspoon salt
2 eggs, beaten
5 cups flour
Dissolve yeast in the lukewarm water.
Scald milk. Add butter, sugar and salt to the hot milk. Cool to lukewarm.
Add yeast and eggs. Add half of the flour to make a drop batter. Beat until smooth and bubble appear. Add more flour to make a soft dough.
Turn out on floured board and knead unto satiny. Place in greased bowl and let rise (about 2 hours).
When light, punch down, and shape into tea rings, rolls, or coffee cakes. Let rise until double (1/2 - 3/4 hour).
Bake 375 degrees for 25 - 30 minutes for coffee cakes, 20 - 25 minutes for rolls. Yield: 2 - 12 inch tea rings, 3 dozen rolls.
2 packages yeast
1/4 cup lukewarm water
1 cup milk
1/4 cup butter
1/2 cup sugar
1 teaspoon salt
2 eggs, beaten
5 cups flour
Dissolve yeast in the lukewarm water.
Scald milk. Add butter, sugar and salt to the hot milk. Cool to lukewarm.
Add yeast and eggs. Add half of the flour to make a drop batter. Beat until smooth and bubble appear. Add more flour to make a soft dough.
Turn out on floured board and knead unto satiny. Place in greased bowl and let rise (about 2 hours).
When light, punch down, and shape into tea rings, rolls, or coffee cakes. Let rise until double (1/2 - 3/4 hour).
Bake 375 degrees for 25 - 30 minutes for coffee cakes, 20 - 25 minutes for rolls. Yield: 2 - 12 inch tea rings, 3 dozen rolls.
Mom Kelly's 1914 Plain and Fancy Yeast Breads - from old blog
3/4 cups milk, scalded
4 Tablespoons sugar
3 Tablespoons shortening
1 teaspoon salt
1 package yeast
1/4 cup lukewarm water
1 egg slightly beaten (may omit)
3 1/2 to 4 cups enriched flour
Pour the hot milk over the sugar, shortening, and salt in a large mixing bowl.
Dissolve the yeast in the 3/4 cup lukewarm water; add the beaten egg and mix well; add to the cooled milk mixture.
Add about half the flour (or enough to make a drop batter). Beat until the mixture is smooth and bubbles appear on the surface. Add more flour to form a soft dough.
NOTE: Dough may be stored in refrigerator at this point and kept for several days. A portion may be taken out and used each day.
Turn dough onto slightly floured board and knead until smooth.
Place in greased bowl, cover and let rise in warm place until double in bulk. Put on bread board and knead lightly.
Shape in rolls:
Clover leaf rolls: Shape 3 small balls for each roll. Drop into greased muffin pan. Brush with melted fat (today we would use butter or margarine). Cover and let rise until double in bulk. Bake at 400 degrees for about 20 minutes.
Parker House rolls: Place dough on a bread board and roll 1/3 inch thick. Cut with biscuit cutter. Make a deep crease through the middle of each biscuit with the handle of a knife. Brush over half with melted fat, fold and press edges together lightly. Place on greased pan, cover and let rise until double in bulk. Bake about 20 minutes in a hot oven (400 degrees).
Cinnamon rolls: Roll dough 1/4 inch thick. Brush with melted butter. Sprinkle with a mixture of sugar and cinnamon (4 Tablespoons of brown or white sugar to 1 teaspoon of cinnamon). Currants or raisins may also be sprinkled over if desired. Roll like a jelly roll and cut in 1 inch slices. Place with cut side down in a greased pan. Allow to rise until double in bulk. Bake in a hot oven (400 degrees).
Whole wheat rolls: Use part or all whole wheat in the above recipe for rolls.
4 Tablespoons sugar
3 Tablespoons shortening
1 teaspoon salt
1 package yeast
1/4 cup lukewarm water
1 egg slightly beaten (may omit)
3 1/2 to 4 cups enriched flour
Pour the hot milk over the sugar, shortening, and salt in a large mixing bowl.
Dissolve the yeast in the 3/4 cup lukewarm water; add the beaten egg and mix well; add to the cooled milk mixture.
Add about half the flour (or enough to make a drop batter). Beat until the mixture is smooth and bubbles appear on the surface. Add more flour to form a soft dough.
NOTE: Dough may be stored in refrigerator at this point and kept for several days. A portion may be taken out and used each day.
Turn dough onto slightly floured board and knead until smooth.
Place in greased bowl, cover and let rise in warm place until double in bulk. Put on bread board and knead lightly.
Shape in rolls:
Clover leaf rolls: Shape 3 small balls for each roll. Drop into greased muffin pan. Brush with melted fat (today we would use butter or margarine). Cover and let rise until double in bulk. Bake at 400 degrees for about 20 minutes.
Parker House rolls: Place dough on a bread board and roll 1/3 inch thick. Cut with biscuit cutter. Make a deep crease through the middle of each biscuit with the handle of a knife. Brush over half with melted fat, fold and press edges together lightly. Place on greased pan, cover and let rise until double in bulk. Bake about 20 minutes in a hot oven (400 degrees).
Cinnamon rolls: Roll dough 1/4 inch thick. Brush with melted butter. Sprinkle with a mixture of sugar and cinnamon (4 Tablespoons of brown or white sugar to 1 teaspoon of cinnamon). Currants or raisins may also be sprinkled over if desired. Roll like a jelly roll and cut in 1 inch slices. Place with cut side down in a greased pan. Allow to rise until double in bulk. Bake in a hot oven (400 degrees).
Whole wheat rolls: Use part or all whole wheat in the above recipe for rolls.
Fancy Shapes for Yeast Dough - from old blog
This comes from my great-grandmother's 1914 recipes.
Fan-Tans: Press or roll dough out very thin - about 1/8 inch thickness. Butter and cut into strips 1 inch wide. Place 6 or 7 of these strips on top of each other. Cut into 1-1/2 inch sections and place each in greased muffin tin with a long edge down. Let rise double in bulk and bake in hot oven (425 degrees) for 10 - 15 minutes.
Bow-knots: With hands roll dough into a long rope about 3/4 inch in diameter. Cut into six inch strips. Tie with a single knot. For a "rosette" turn ends of single knot to center. Allow to rise double in bulk and bake in a hot oven (425 degrees) for 10 - 15 minutes.
Butterfly rolls: Press or roll dough to 1/4 inch thickness. Cut into strips about 5 inches long and 1-1/2 inches wide. Butter and roll the strip. Press each roll in center with a knife handle or with a finger. Place on greased baking sheet. Allow to rise until light. Bake in a hot oven (425 degrees) for 10 - 15 minutes.
Swedish tea ring: When dough is light, roll into rectangular sheet about 1/2 inch thick. Brush with melted butter and sprinkle with brown sugar and cinnamon. Roll jelly roll fashion and shape into ring. Place on greased baking sheet and cut with scissors at 1 inch intervals almost through ring. Turn each slice slightly on its side. Cover and let rise until doubled. Bake in moderate oven (375 degrees) for 25 - 30 minutes. While warm, frost with confectioner's sugar and sprinkle with chopped nuts.
Rolled cinnamon loaf: When dough is light, roll into rectangular sheet 1/2 inch thick and about 8 inches wide. Brush with melted butter. Mix 3 teaspoon cinnamon with 1 cup sugar and sprinkle thickly over sheet of dough. Roll jelly roll fashion. Cut in half to make 2 loaves. Place in greased bread pans. Let rise until doubled. Brush with milk, sprinkle with sugar and bake in a moderate oven (400 degrees) for 30 - 35 minutes. Yield: 2 loaves.
Fan-Tans: Press or roll dough out very thin - about 1/8 inch thickness. Butter and cut into strips 1 inch wide. Place 6 or 7 of these strips on top of each other. Cut into 1-1/2 inch sections and place each in greased muffin tin with a long edge down. Let rise double in bulk and bake in hot oven (425 degrees) for 10 - 15 minutes.
Bow-knots: With hands roll dough into a long rope about 3/4 inch in diameter. Cut into six inch strips. Tie with a single knot. For a "rosette" turn ends of single knot to center. Allow to rise double in bulk and bake in a hot oven (425 degrees) for 10 - 15 minutes.
Butterfly rolls: Press or roll dough to 1/4 inch thickness. Cut into strips about 5 inches long and 1-1/2 inches wide. Butter and roll the strip. Press each roll in center with a knife handle or with a finger. Place on greased baking sheet. Allow to rise until light. Bake in a hot oven (425 degrees) for 10 - 15 minutes.
Swedish tea ring: When dough is light, roll into rectangular sheet about 1/2 inch thick. Brush with melted butter and sprinkle with brown sugar and cinnamon. Roll jelly roll fashion and shape into ring. Place on greased baking sheet and cut with scissors at 1 inch intervals almost through ring. Turn each slice slightly on its side. Cover and let rise until doubled. Bake in moderate oven (375 degrees) for 25 - 30 minutes. While warm, frost with confectioner's sugar and sprinkle with chopped nuts.
Rolled cinnamon loaf: When dough is light, roll into rectangular sheet 1/2 inch thick and about 8 inches wide. Brush with melted butter. Mix 3 teaspoon cinnamon with 1 cup sugar and sprinkle thickly over sheet of dough. Roll jelly roll fashion. Cut in half to make 2 loaves. Place in greased bread pans. Let rise until doubled. Brush with milk, sprinkle with sugar and bake in a moderate oven (400 degrees) for 30 - 35 minutes. Yield: 2 loaves.
Moroccan Beef - from old blog
Here is a tasty recipe for Moroccan Beef (or lamb would be good, too).
2 pounds meat cut into stew chunks
1 cup beef stock
1/3 cup cilantro
1 Tablespoon oil
1/3 cup parsley, fresh OR 2 Tablespoons dried
1 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne
12 CLOVES garlic - yes, 12!!!!
1 lemon cut in 3 pieces
2 large tomatoes in cubes
2 large onions diced or sliced
Heat oven to 325 degrees. Mix all ingredients in ungreased 3 quart casserole (one with a lid) or you could use a Dutch oven. Cover and bake for 2 - 2 1/2 hours.
You can put a dollop of sour cream on top. Serve with fried zucchini. YUM!
2 pounds meat cut into stew chunks
1 cup beef stock
1/3 cup cilantro
1 Tablespoon oil
1/3 cup parsley, fresh OR 2 Tablespoons dried
1 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne
12 CLOVES garlic - yes, 12!!!!
1 lemon cut in 3 pieces
2 large tomatoes in cubes
2 large onions diced or sliced
Heat oven to 325 degrees. Mix all ingredients in ungreased 3 quart casserole (one with a lid) or you could use a Dutch oven. Cover and bake for 2 - 2 1/2 hours.
You can put a dollop of sour cream on top. Serve with fried zucchini. YUM!
Cholent - from old blog
Today's subject is: Cholent. What it is, how to make it.
Basically, "cholent" is a type of stew, for want of a better word. Depending on who makes it and what is in it, it can be watery like a soup, or thick like a stew. I'll give my basic recipe below; there are tons of recipes out there in cyberspace - I've even seen recipes for CHOCOLATE cholent (which I am assuming is similar to - drat, can't think of the name of that recipe, but it's a chicken recipe that uses chocolate in it and is really good). Once you've seen my recipe, you'll pretty much understand what it is. Most recipes feature dried beans, although I know of some that do not use beans at all (the "local" rabbi - about 2 hours drive from here - doesn't like beans, so his wife makes theirs without). It is a Jewish dish, and DELICIOUS!!! Make it in a crock pot prior to Shabbat starting, and it's ready for after services. It's just not Shabbat without cholent! Good, filling, stick-to-your-ribs food. (NOTE 2011: You can make it anytime, not just Shabbat).
And now, my recipe:
Depending on the size of your crock-pot and how many people will be eating, adjust accordingly.
chicken thighs
potatoes, peeled and cubed (or cut in bite size pieces)
diced tomatoes
dried beans, about a half bag
baby carrots
sweet potato (same as potatoes)
onion (slice and dice)
bay leaf
chicken boullion
soy sauce
Worcestershire sauce
garlic powder AND minced garlic
onion powder
basil
pepper
The night before making, soak dried beans in a big bowl of water.
Boil chicken thighs with chicken boullion, bay leaf, pepper, garlic powder and onion powder until chicken is done and tender. Remove from broth and let cool. When it is cool enough to handle, shred the meat into bite size pieces.
While chicken is cooling, rinse and sort soaked dried beans (a lot of times there are little rocks and dirt clods mixed in with the beans). Put beans in crock pot. Add in peeled, cubed potatoes, sweet potato, baby carrots and onion. Mix after every addition of new food because it will fill quickly and you want it mixed well. Add in a large can of diced tomatoes (flavored is fine, or you can use plain). Add chicken and mix well. Crock pot should be fairly full by this point. Pour chicken broth over mixture in crock pot until it reaches the top. Add in soy sauce, Worcestershire, minced garlic, and basil to taste. You can also add in some more powdered garlic and powdered onion if you like. Cook on "Low" setting overnight. The house will be filled with delicious smells when you wake up in the morning, and is ready to eat by lunchtime, or after services (if you go).
You can use any hard root vegetable that you like. I have tried adding like a broccoli/cauliflower mixture to it, but it didn't hold up well at all, and basically disappeared into the broth. You don't have to use chicken, you can use any meat and broth combination, or go vegetarian. You can use savory spices; you can use sweet spices. It's all up to you. YOU are the cook; YOU are the one that has to eat it. YOU know what you like, and what you don't like.
Use my recipe as a base if you like, and build it into something that your family will love for years to come. My family loves my cholent. They also know that each time I make it, it's a crap shoot - it never turns out the same way twice. This is probably because 1) I never measure anything, I cook by sight; and 2) I don't get to make it that often, so I always forget if I put something in it or not the last time. See, even *I* use my recipe as a base!
Basically, "cholent" is a type of stew, for want of a better word. Depending on who makes it and what is in it, it can be watery like a soup, or thick like a stew. I'll give my basic recipe below; there are tons of recipes out there in cyberspace - I've even seen recipes for CHOCOLATE cholent (which I am assuming is similar to - drat, can't think of the name of that recipe, but it's a chicken recipe that uses chocolate in it and is really good). Once you've seen my recipe, you'll pretty much understand what it is. Most recipes feature dried beans, although I know of some that do not use beans at all (the "local" rabbi - about 2 hours drive from here - doesn't like beans, so his wife makes theirs without). It is a Jewish dish, and DELICIOUS!!! Make it in a crock pot prior to Shabbat starting, and it's ready for after services. It's just not Shabbat without cholent! Good, filling, stick-to-your-ribs food. (NOTE 2011: You can make it anytime, not just Shabbat).
And now, my recipe:
Depending on the size of your crock-pot and how many people will be eating, adjust accordingly.
chicken thighs
potatoes, peeled and cubed (or cut in bite size pieces)
diced tomatoes
dried beans, about a half bag
baby carrots
sweet potato (same as potatoes)
onion (slice and dice)
bay leaf
chicken boullion
soy sauce
Worcestershire sauce
garlic powder AND minced garlic
onion powder
basil
pepper
The night before making, soak dried beans in a big bowl of water.
Boil chicken thighs with chicken boullion, bay leaf, pepper, garlic powder and onion powder until chicken is done and tender. Remove from broth and let cool. When it is cool enough to handle, shred the meat into bite size pieces.
While chicken is cooling, rinse and sort soaked dried beans (a lot of times there are little rocks and dirt clods mixed in with the beans). Put beans in crock pot. Add in peeled, cubed potatoes, sweet potato, baby carrots and onion. Mix after every addition of new food because it will fill quickly and you want it mixed well. Add in a large can of diced tomatoes (flavored is fine, or you can use plain). Add chicken and mix well. Crock pot should be fairly full by this point. Pour chicken broth over mixture in crock pot until it reaches the top. Add in soy sauce, Worcestershire, minced garlic, and basil to taste. You can also add in some more powdered garlic and powdered onion if you like. Cook on "Low" setting overnight. The house will be filled with delicious smells when you wake up in the morning, and is ready to eat by lunchtime, or after services (if you go).
You can use any hard root vegetable that you like. I have tried adding like a broccoli/cauliflower mixture to it, but it didn't hold up well at all, and basically disappeared into the broth. You don't have to use chicken, you can use any meat and broth combination, or go vegetarian. You can use savory spices; you can use sweet spices. It's all up to you. YOU are the cook; YOU are the one that has to eat it. YOU know what you like, and what you don't like.
Use my recipe as a base if you like, and build it into something that your family will love for years to come. My family loves my cholent. They also know that each time I make it, it's a crap shoot - it never turns out the same way twice. This is probably because 1) I never measure anything, I cook by sight; and 2) I don't get to make it that often, so I always forget if I put something in it or not the last time. See, even *I* use my recipe as a base!
Cherry Chicken - from old blog
OK, this recipe comes from my mom, who used to make it for special occasions. It is really good.
Chicken (either a whole fryer cut up, or chicken breasts)
1 21-ounce can cherry pie filling
1/2 cup orange juice
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
There are two ways to fix this.
First method (stove top):
In a large pan (big enough to fit all the chicken), brown chicken in a little bit of oil. Mix the rest of the ingredients together and pour over chicken. Simmer until done.
Second method (oven):
Again, brown chicken. Place in casserole dish. Pour topping over and bake at 375 degrees until chicken is cooked through.
Chicken (either a whole fryer cut up, or chicken breasts)
1 21-ounce can cherry pie filling
1/2 cup orange juice
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
There are two ways to fix this.
First method (stove top):
In a large pan (big enough to fit all the chicken), brown chicken in a little bit of oil. Mix the rest of the ingredients together and pour over chicken. Simmer until done.
Second method (oven):
Again, brown chicken. Place in casserole dish. Pour topping over and bake at 375 degrees until chicken is cooked through.
Sweet and Sour Beef Stew - from old blog
1 1/2 pounds stew meat, cut into bite size pieces
2 Tablespoons oil
1 cup chopped carrot
1 8-ounce tomato sauce
1/4 cup brown sugar
1/4 cup white vinegar
1 Tablespoon Worcestershire sauce
4 teaspoons cornstarch
Hot cooked buttered noodles
Brown meat in oil. Add next 6 ingredients, 1/2 cup of water and 1 teaspoon salt. Cover and cook over low heat until meat is tender, about 2 hours. Combine cornstarch and 1/4 cup cold water. Add to beef mixture. Cook and stir until thick and bubbly. Serve over hot buttered noodles.
2 Tablespoons oil
1 cup chopped carrot
1 8-ounce tomato sauce
1/4 cup brown sugar
1/4 cup white vinegar
1 Tablespoon Worcestershire sauce
4 teaspoons cornstarch
Hot cooked buttered noodles
Brown meat in oil. Add next 6 ingredients, 1/2 cup of water and 1 teaspoon salt. Cover and cook over low heat until meat is tender, about 2 hours. Combine cornstarch and 1/4 cup cold water. Add to beef mixture. Cook and stir until thick and bubbly. Serve over hot buttered noodles.
Buttermilk Pie - from old blog
This is what I would call a type of "slipped custard" for lake of anything better to call it - but it is YUMMY!
1 1/2 cups sugar
1 cup buttermilk
1/2 cup Bisquick
1/3 cup melted butter
1 teaspoon vanilla
3 eggs
Heat oven to 350 degrees. Grease pie plate. Beat all ingredients until smooth. Pour into pie plate. Bake until knife comes out clean, about 30 minutes. Cool 5 minutes. Serve with fresh fruit if desired.
Pea Soup South Beach Style (from another old blog)
8 cups water
lamb bone (original calls for ham bone, but I don't eat pork)
2 small bags dried green peas, rinsed and sorted
2 cups celery, finely chopped
2 cups onion, finely chopped
3 carrots, chopped
bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
cayenne pepper to taste
Bring lamb bone, 1 cup of onion, spices, and broth to boil. Boil gently about 45 minutes. Add peas, rest of onion, and celery. Simmer very low heat about 1 hour. Remove bone, take of any meat and put back in soup. Add carrots and simmer 1 more hour or till peas are done. Soup will look thin but will thicken as it cools.
Other secret ingredients: add 1 teaspoon chicken soup base or boullion, and 1/2 teaspoon of garlic.
I don't like the consistency of the peas, I prefer mine smooshed, so when the soup is done, I would use my Magic Bullet (I REALLY need to get another one, I don't have it any more, and boy, do I miss it!) - you can use a blender or food processor as well - and scoop up the peas and just blend it into mush. Not only do I like the consistency better, but it also thickens the soup better. But that's just me.
lamb bone (original calls for ham bone, but I don't eat pork)
2 small bags dried green peas, rinsed and sorted
2 cups celery, finely chopped
2 cups onion, finely chopped
3 carrots, chopped
bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
cayenne pepper to taste
Bring lamb bone, 1 cup of onion, spices, and broth to boil. Boil gently about 45 minutes. Add peas, rest of onion, and celery. Simmer very low heat about 1 hour. Remove bone, take of any meat and put back in soup. Add carrots and simmer 1 more hour or till peas are done. Soup will look thin but will thicken as it cools.
Other secret ingredients: add 1 teaspoon chicken soup base or boullion, and 1/2 teaspoon of garlic.
I don't like the consistency of the peas, I prefer mine smooshed, so when the soup is done, I would use my Magic Bullet (I REALLY need to get another one, I don't have it any more, and boy, do I miss it!) - you can use a blender or food processor as well - and scoop up the peas and just blend it into mush. Not only do I like the consistency better, but it also thickens the soup better. But that's just me.
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