Thursday, November 4, 2010

Julie's no roll crust

My friend Julie handed this recipe down to me. It's my quiche/ casserole crust. I like it because it's so dang easy. You just throw all your ingredient's in the dish, mix and form crust, and that is the total instruction, mix with a fork or hands then form it in your 9" dish. This is another not much in the fridge, and what do I need to use up type of dish. Very tasty too, mine usually stays together and makes a nice nutty crust. You can add lots of different things of course to suit what your making, I like adding Parmesan if I have it.    Molly.

1 cup flour
1/4 cup oil
2 TBLS milk, yogurt, or sour cream
1/2 cup chopped nuts

Monday, August 16, 2010

everyday granola

3 cups old-fashioned oats
1 cup coarsly chopped pecans
1/2 cup unsweetened shredded coconut (at specialty or natural food stores)
3 tablespoons (packed) brown sugar
3/4 teaspoon cinnamon
1/2 teaspoon ground or fresh ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil
1 cup dried friut

Preheat oven to 300. Line or spray a rimmed baking sheet w/ parchment, (I spray w/ oil). Mix first 7 ingedients in a large bowl. Stir honey and oil in a saucepan over med-low heat until smooth. Pour honey mixture over oat mixture, mix. Spread on baking sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Cool, mix in fuit. Store airtight, stays fresh about a week.

Tuesday, May 18, 2010

pizza dough

As requested, here is my pizza dough recipe. It is so simple and I think a fine crust indeed. You can use any type of flour you want, I like whole wheat pastry flour because of its fineness and of course better for you than white. I buy it from bulk bins in the health food section of stores.

3/4 c water, warmed to 110 or so, the pinky test says the water should feel the same as the air on the pinky finger
 1 packet of yeast. 
1 teaspoon sugar 
1 3/4 c flour
1/2  to 1 tablespoon salt depending on how salty you like it. I think a whole tablespoon is too salty.              

Mix the yeast ,warm water, and sugar together and wait for the yeast to foam up, about ten minutes. Then mix in flour and salt. Mix. Turn the dough onto a floured surface knead a few times and roll out, using flour as needed. Oil a baking sheet, I use a 12" x 17" baking sheet, which fits the dough perfectly Put your dough on the oiled pan, you can fold the dough in half to make the transfer easier, and lightly oil the dough. Now this is your time to shine and be yourself, put whatever you can dream up on, there's a world of ingredients out there, I love meatlovers, now get crazy and follow your heart, and always be true to yourself and your heart, and the children of the world.  



Tuesday, April 6, 2010

colcannon mashed potatoes with ginger honey glazed carrots

Another way to get your greens in! I love greens and am always trying to incorporate them into meals, here is one way,  colcannon mashed potatoes; mashed potatoes with greens mixed in, a nice simple Irish dish that makes greens extra tasty.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                 
You make mashed potatoes the way you like them and greens the way you like them and mix together. I served it with ginger/honey glazed carrots and left-over Easter chicken and gravy, so it was pretty decadent around my house, but Id forgotten how good colcannon mashed potatoes are, they are so good.

And you can load up the greens in them. I use one whole bunch of kale to about 4 servings of mashed potatoes. Wash well and take the ribs off, no splashing!


The three bears 

Saturday, February 27, 2010

Basic Bruschetta

*You will need the basics and go from there. The options are endless...
Ciabatta Bread
Olive Oil
Balsamic Vinegar
Fresh Basil
Tomatoes with salt and pepper

*Brush bread with Olive Oil and Balsamic Vinegar and place face down on baking sheet. Top with tomato slices, cheese(just a sprinkle or it will be to oily), basil. Place in a 400 degree oven and bake until toasty brown. Squeeze a little lemon or lime to finish....jaime

Varying Tofu

As many tofu saute's that I've made, oddly I've never posted. Mostly because there is never a recipe but just concocting as I go. Primarily I make either Indian or Asian variations. This particular tofu saute was Indian.

In a food processer blend to a slightly chunky puree:
One small bunch of fresh cilantro, including stems
a few garlic cloves
large shallot
1 small onion
3 tbsp canola, grape seed, sunflower, or any plain oil
2 tbsp water

I like extra firm tofu, but whichever is your favorite.
Pat dry and slice into whatever size you like.
Put the tofu in a large baggie with some Turmeric and a little soy sauce

Dry fry some Indian spices:

Green Cardomon(you only need about 5 seeds)
Mustard Seeds
Red Chili or Red Pepper Chili flakesyour heat level( grind them up with a morter or coffee grinder)
Fenugreek or Methi Seeds

 Add the puree mixture to the dry fry pan of spices and simmer for about 10 minutes on  lowish until  the flavors have all fused together. Add some Methi powder now, its kinda salty so adjust any salt needs after adding this.

Add whatever vegetables, in this case I just used Broccoli and the tofu mixture. Don't stir everything together just yet....cover for a few minutes and let steam. Remove lid and stir. If you need more liquid just add a little water, and/or cover a little longer. Cook until the vegetables are done and server over rice topped with a fresh mint and cilantro.


Sweet Tooth Fix

When you need a little sweet,  have peanut butter scoop with jam and a cup of milky tea...mmmm soothing