I have two words for you. Dorm. Room. This is totally a recipe I'd like to send to my dear cousins off at college as soon as it gets cool enough that these wonderful items don't melt or fall apart before they get there. And if you're lucky enough to have a fridge in your room (we did, even in high school), you can totally make this recipe in your dorm room and be a hit on your hall.
Disclaimer: The bread in the photos has rye and flax seed in it. It makes two smaller loaves instead of the one big loaf discussed below. Unfortunately, I don't have a picture of the big basic loaf. And since I have no idea what my mother-in-law paid for the rye and flax seed, I'm waiting until I go to the store again to calculate that total.So, the story goes that we bought my mother a Cuisinart bread machine for Christmas a number of years back. She never used it. She couldn't get it to work like her old Dak, which they don't make any more.
Wheat Bread Recipe
This recipe has been passed down and around. Unfortunately, I don't know the original source. Please feel free to tell me if you know.
Put ingredients in bread machine in order. Put salt in one corner and yeast in opposite corner. Turn machine on mix only setting (My machine goes through the first rise.) or on full bake, but I've learned with this recipe the crust gets too hard in the machine. When first rise is finished, remove dough onto floured surface. Need dough for about 30 seconds. Roll into oval shape with ends under the loaf and pinched together. Place dough in pan. Cover and keep in warm place for 45 minutes-1 hour. Preheat oven to 350 about 20-30 minutes before rising is completed to ensure it is the correct temperature. Bake 35-40 minutes. Bread should be a nice brown color and should give a hollow sound when thumped on the bottom of the loaf. Remove to cooling rack, cooling loaf on its side.
I was reading through one of the many blogs I follow and became inspired to make mini-quiches. One thing I've learned as of late is to bake everything I can in muffin tins. You see, the weather in Florida is positively wonderful right now. (Sorry, dear loved ones in Spokane.) And it doesn't make a lot of sense to run your oven for an hour because as it is the windows are open to let the wonderful breeze blow through your house, and there's no point in making a case for turning on the air-conditioner.
Recipe for Paprika Pie Crust
2 cups flour
1 t salt
1 t sweet paprika
1/2 cup oil
1/4 cup cold water
Mix dry ingredients together. In a separate bowl, mix oil and water. Beat with a fork until there are lots of bubbles. Pour liquid into dry ingredients. Mix thoroughly. Divide crust into 12 equal portions. Slightly grease a muffin pan. Press each portion of dough into a cup of the pan making sure the dough is up the sides and not too thick along the bottom of the cup. Bake at 375 degrees for about 7 minutes or until beginning to turn golden. If at any time crust becomes difficult to handle, consider refrigerating it for 15 minutes or so.
Recipe for Sun-Ripened Tomato Quiche Filling
6 eggs, beaten
6 oz. Ricotta Cheese
1 Tablespoon fresh oregano leaves, chopped
1 banana pepper, chopped
1/4 cup onions, finely chopped
1/4 cup sun-ripened tomatoes, cut into smaller-than-bite-sized pieces
1/4 t. salt
1/8 cup Parm-Reg for topping (optional)
In large bowl, beat eggs. Add ricotta and stir until well mixed. Add remaining ingredients and stir until evenly mixed. Pour egg mixture evenly into each of the 6 muffin cups with par-baked crust. Bake on 375 about 15-20 minutes or until eggs are cooked. Sprinkle with cheese in last minute of baking or just before serving.
It is recommended that the egg mixture not drip behind the crust or overflow the crust because it may make the crust soggy.
Plain organic yogurt. (Stonyfield is our favorite.) Homemade baked apricots with cinnamon. Warm oatmeal. What adult wouldn't eat this, let alone a baby? And that's the point. I want Nora to cultivate the same tastes now that she might eat when she gets older. I love the idea that you can add seasonings to your child's food. That's where the cinnamon comes in. It adds great spice without extra sugar. It's good for digestion. And as I add seasonings, she learns flavor doesn't have to come from just salt.
I have been craving these since the first time I made them. The original recipe came from Allrecipes.com for Louisiana Sweet Potato Pancakes. Now I have to tell you, I was raised in Louisiana, and I did not have the opportunity to try such a fabulous item. But I'm so glad I've found them now!
I was running dangerously low on cereal. I went to Publix and came across the Quaker Oats Squares on BOGO (buy one, get one free) with $1 coupons beside the boxes. (At my Publix, you can use a coupon on the purchased product and on the free one.) Although it was more than I would like to pay normally $1.25 for a box of cereal seemed like a good deal since I was about to be desperate for cold cereal and could review it for EatLikeaRabbit.
Another free sample from Kashi! Sadly, this one didn't come with coupons for more free cereal. Anyway, it's a granola with dried berries. It tastes a good deal sweeter than my much preferred Kashi Blueberry Cereal. And, honestly, I feel like you could make granola with great dried fruit so much cheaper at home. It's not my favorite cereal by far.
I've held onto this photo for quite some time hoping to do a calculation of how much it cost me to make these biscuits. But now, my receipts are jumbled together as I've been too tired to keep them well organized, and it would be a great challenge to get an estimate. Maybe I'll update this with the facts around tax time when I don't have a choice but to go through all of them.
Applesauce making had a few changes this year. I don't know for sure if it was better than last year. That was too long ago and the applesauce didn't last long then, either! But, I'm happy with the changes and will continue on with these improvements.
I defrost my strawberries for a minute in the microwave because the banana often adds enough thickness on its own. Blend the raspberries first because they're smaller. Add the strawberries for some liquid, then spinach, banana, yogurt, and juice. Lighten up on the liquids if the smoothie is getting too thin or add an extra banana. The raspberries are the strongest flavor so those are what you need least extra of. If spinach is necessary in your diet, too, you can get away with adding more "green tops" without tasting the bitterness.
As with all smoothies, it's easy to be creative and explore. No two are alike. For my mid-morning drinks, I used just strawberries (defrost again) and peaches with the juice and spinach. I eliminated the yogurt because at work it takes me a while to sip my drink.
This open-faced sandwich recipe comes from Marsha via a favorite bagel joint of hers in the Newport Coast area of California. I don't remember the name of the store, but it's not a chain, which makes it difficult to order it out. Just get the supplies and eat in.
1/2 Sesame Bagel, Toasted
1 Tablespoon Cream Cheese
1/5 Avocado, Sliced
Lemon Pepper in Grinder, To Taste
Salt, To Taste
Cover the bagel with the cream cheese. (Marsha is very generous with the cream cheese.) Top with the avocado slices, sliced your preferred thickness. (Marsha's son, Austin, likes his slices super thin.)
Sprinkle with Salt and fresh ground lemon pepper to taste.
CVS had these bars on sale last week. They cost me roughly $0.75. We are big fans of energy bars, especially when we're training--Paul more than me--for races. My very distant and morning-sick opinion is that they didn't look large enough to be worth $0.75 each.
Garret and Paul graciously agreed to be the guinea pigs and downed the strawberry and Raisin Almond bars, respectively. Quotes aren't necessarily in the order in which they were spoken.
Sift together flour, baking powder, sugar and salt. Beat egg whites until stiff but not dry. Set aside. Beat egg yolks until thick and lemon colored. Continue beating adding milk and oil. Add dry ingredients and beat until smooth. Fold in beaten egg whites. Pour 1 cup batter on preheated grid. Close unit and bake until light goes out (about 5 minutes). Makes 8 large waffles.
Mark, my local store manager, returned my phone call a bit ago, and was very kind--even asking me to stop in and see him with an example coupon on my next visit. I took notes during the conversation and have some interesting items to share.
I had a small problem today and just need to vent more than anything. I do have a call in to the district manager at Publix and have been asked to patiently await a call within the next couple business days.
Right next to Trader Joe's is a Great Harvest Bread Company that Leann introduced us to.This little shop has such a variety of bread that it has to follow a schedule to produce the different loaves on different days. When I walked in, they offered us a taste of three or four options. One looked more like a pan of brownies than bread.
I've been reading a new cooking book called Eat, Drink, and Weigh Less. And no, I'm not on a diet. One of the authors happens to be Mollie Katzen, the author of the Moosewood Cookbooks that I adore, and the woman who started the Moosewood Restaurant in New York. I received the diet book for my birthday for two reason: 1)There are a number of new recipes in the back of the book and 2) my office (a cardiology clinic) started a Health and Wellness program at the beginning of the year and Paul thought the book would be helpful in the way I deal with my patients. I can't believe some of the statistics I read. Indeed, it will help a lot of people!