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2024-03-22, 14:15:18
Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash Lemon Pepper, Bush's Best Brown Sugar Hickory Baked Beans, Green Grapes and Chocolate Chip Cookies that my husband prepared.  Sorry about the previous type error with my last post.

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Domestic Goddess: Pollock Fillets seasoned with Mrs. Dash

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avatar_so_P_bubble

What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic

Tomereader1

Patricia, I heard on the weather this afternoon, that someplace in Alaska had temp of -57 degrees!  Hope it wasn't your area.  I didn't hear the particulars because I was in the kitchen cooking.   Took that roast, browned it, put it in the crockpot, with chopped celery, baby carrots, chunks of potato and lots of spices: garlic pepper, onion powder, worcestershire sauce. Decided I would use up the last half of a carton of beef broth and kind of make a "stew" rather than just pot roast.  Cooked  a nice long while, late in the procedure, put in a can of RedGold diced tomatoes.
Made a small batch of cornbread muffins.  When all was said and done, I sat and ate the equivalent of two huge bowls.  My tummy was warm and full!  I didn't make any dessert, but I'll think about that tomorrow! Very simple, but filling and warming meal.  Have a lot left over, so with our cold front coming in, I'm all set! Of course, our "coldfront" will be about 30 degrees or so.  The wind is already out of the North and cold, cold and blustery.
Have a good day tomorrow!


Tomereader1

Where are you, in relation to Fairbanks?

Also, on that first site, there's a town called "Chicken".  Had not ever heard of that one.  LOL! :smiley6600:

patricia19

In regards to Fairbanks? Just off the city center, and Chicken? "The post office required a community name; therefore the town decided to name the region after a local grouse known as Ptarmigan which was quite prevalent in the area. However the locals could not agree on the spelling of the name "ptarmigan," therefore to avoid embarrassment they named the community Chicken."
 "

patricia19

Your stew sounds good! I often will do sheet pans full of meat or vegetables with similar spices and roast them before freezing them for various meals.

On the fourth, I bought a chuck roast and a bottom round roast to try your brown sugar, Worcestershire recipe with as last time it was with pork chops. The other beef piece will make a good stew as I've potatoes, carrots, onions, and multiple small packages of frozen vegetables. I'll have some of each after cooking (on separate occasions) and freeze the rest.

I haven't made any cornbread for a while. That's certainly an idea, but I've made lots of 12 grain or nut-brown loaves lately and love those, still warm with real butter practically dripping off. I'm a bit of a bread lover, much to my waistline's detriment!

phyllis

I posted this recipe for Amy and others in Soda Shoppe but Patricia reminded me of this forum so I'll post it here, too.

    15 BEAN SOUP for INSTANT POT

    1 bag of 15 BEANS, washed. (Not necessary to pre-soak if using the Instant Pot.)

    8 cups of water, or chicken broth, if you prefer

    1 cup chopped onion (and I add chopped celery and chopped carrots)

    1 14.5 oz can diced tomatoes

    Juice from one lemon (optional)

    1 tsp of chili powder (or more)

    1-2 cloves of garlic diced, or 1 t.(or to taste) garlic powder

    Optional: 1 lb. of ham, ham hocks or smoked sausage.  (I often use kielbasa.)

Put all in Instant Pot and I cook it for 50 minutes because we like our bean soup mushy.  Adjust whatever seasonings to your liking and serve.

I kind of just throw in anything that appeals to me at the time and usually serve it with grated cheddar to sprinkle over.  I hope you enjoy it.
phyllis
Cary,NC

patricia19

Morning Glory Muffins

https://www.afamilyfeast.com/morning-glory-muffins/

INGREDIENTS
2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups shredded carrots (3–4 medium carrots, peeled before shredding)
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup flaked coconut (sweetened or unsweetened)
1/2 cup shredded apple (about 1 medium apple, cored and peeled before shredding)
1/4 cup flaxseed (optional)
3 eggs
1 cup vegetable oil
2 teaspoons vanilla
INSTRUCTIONS
Preheat oven to 350 degrees. Line 12 muffin cups with paper muffin liners (or grease a non-stick muffin pan).
In a large bowl, mix together the flour, sugar, baking soda, cinnamon, and salt. Stir in the carrots, raisins, chopped walnuts, coconut, shredded apple, and flaxseed. Mix until well blended.
In a separate smaller bowl, whisk together the eggs, oil, and vanilla. Pour the egg mixture into the carrot/flour mixture and stir just until moistened.
Scoop batter into prepared muffin cups. (Note that the muffin cups will be very full, which is OK as these muffins rise only slightly during the baking process.)
Bake in a 350-degree oven for 20-25 minutes. They will be done when the centers are still slightly soft but a toothpick inserted into the center of the muffin comes out clean.









patricia19

Russian Honey Cake Recipe

Russian honey cake is perfect for any special occasion. Featuring layers of soft honey cookies and sweet-sour cream frosting, this cake is a real treat. And while it might look complicated, this Russian honey cake recipe is surprisingly easy to make. Your friends and family will adore this delicious dessert from eHow!

Cookie Layers
Things You'll Need
1/4 cup honey
3/4 cup sugar
2 tablespoons unsalted butter, room temperature
3 eggs, room temperature, beaten
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

Step 1
In a small saucepan over low heat, combine the honey, sugar, butter and vanilla extract. Melt the ingredients until smooth and combined, about 5 to 7 minutes.

Step 2
Transfer to a large mixing bowl. Beat the eggs in a separate container, then slowly add to the honey mixture as you quickly whisk it. Constantly whisking will prevent the eggs from cooking.

Step 3
Add the salt and baking soda. Stir well.

Step 4
Add 1/2 cup of all-purpose flour. Mix well, then continue adding the remaining flour, 1/2 cup at a time.As the mixture forms into a dough, you'll need to use your hands to mix and knead. Repeat until the dough resembles clay. If it's too sticky, gradually add all-purpose flour and knead some more.

Step 5
Place the dough onto a well-floured surface. Using a dough scraper or pizza cutter, separate the dough into 8 equal-sized pieces.

Tip
To make 8 equal pieces, cut the dough in half. Halve each one to make 4 pieces. Finally, halve each quarter to make 8 pieces.

Step 6
Preheat the oven to 350°F. Roll the pieces of dough into balls.

Place one ball of dough on a large sheet of parchment paper. Using a well-floured rolling pin, roll the dough into an 8-inch circle, about 1/8-inch thick.

Tip
You'll have two large circles on each sheet, so roll out each one on either side. Avoid rolling the dough in the center.

Step 7
Place an 8-inch-wide plate on top of the dough. Slice away the excess dough with a knife or pizza cutter. Set aside the dough scraps, as you'll use them later.

Step 8
Repeat with a second ball of dough. Transfer the parchment paper onto a large baking sheet.

Step 9
Bake for 4 to 5 minutes or until the cookies are golden brown. As the first 2 layers cook, work on preparing the next 2 on a separate sheet of parchment paper.

Once golden brown, remove the cookies from the oven. Let cool slightly, then carefully transfer onto a cooling rack. Pierce any large air bubbles with a fork or knife, but be sure to avoid cutting straight through.

Place the next 2 layers in the oven. Repeat until all 8 layers are baked.

Tip
If you have a large oven or several baking sheets, you can bake more than 2 at a time.

Step 10
Finally, bake the dough scraps for 4 to 5 minutes, or until golden brown.

Step 11
Let cool, then pulverize in a high-powered blender or food processor. Set aside in an air-tight container.

Sour Cream Frosting

Things You'll Need
2 cups sour cream
2 cups heavy whipping cream
1/2 cup honey
1/4 to 1/2 cup powdered sugar, plus more as needed
1 teaspoon vanilla extract

Step 1
Using a hand mixer, beat the heavy whipping cream for 1 to 2 minutes or until fluffy and stiff.

Beat heavy whipping cream

Step 2
Add the sour cream, vanilla, honey and powdered sugar. Fold to combine, taking care to avoid overmixing. Taste and add more powdered sugar, if necessary.

Fold in sour cream and vanilla

Step 3
Place the first cookie layer on a plate or cake stand. Spread 1/2 cup of frosting across the entire cookie.

Spread frosting on cookie

Step 4
Add a second cookie layer, then firmly press down to get rid of any air pockets. Spread another 1/2 cup of frosting on top.

Add a cookie and top with frosting

Step 5
Continue alternating cookies and frosting, making sure to press down on each layer. Spread the leftover frosting across the top and sides.

Coat cake with leftover frosting

Sprinkle the cookie crumbs on top of the cake.

Add cookie crumbs

Cover the cake with plastic wrap and place in the refrigerator. Or, if your cake is on a plate, you can put it in a large aluminum pan with a lid. In either case, try and limit air exposure.

Chill in the refrigerator for 8 hours or overnight. As the cookie layers absorb moisture from the frosting, they'll become wonderfully soft and decadent.

Top the cake with berries, chocolate shavings or both!

Tomereader1

My neighbor made the Morning Glory muffins for me for Valentine's Day, minus the nuts.  They are simply wonderful!  She gave me a dozen, and I managed to make them last almost two weeks.  I froze several of them, and used the excuse of getting them from the freezer and thawing them out as a deterrent to eating them all in 2 or 3 days! (which I am apt to do)

patricia19

I'm glad you like them. I tend to replace the sugar with a similar amount of applesauce for a more intense taste. You could also use cinnamon applesauce instead of sugar.

Amy

Patricia, this sounds delicious, one I would use for a special occasion or one to drop off at a friends for their birthday/anniversary or just because. Thank you for posting it!
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

Amy

The Best Seasoned Roasted Cauliflower

Ingredients
1 head cauliflower
1/4 cup olive oil
1 1/2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon salt
US Customary - Metric
Instructions
Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper if desired. You can do it without parchment, I just think it makes cleaning up easier.
Rinse the cauliflower cut the florets off, placing them in a large bowl.
Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon.
Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.
Season with more salt and pepper if desired.
Recipe Notes
Store leftover cauliflower in the refrigerator for up to four days.

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

No-Bake Grasshopper Cheesecake

Things You'll Need

25 chocolate sandwich cookies (plus additional for garnish)
6 tablespoons melted butter
16 oz full-fat cream cheese
8 oz sour cream
1 cup powdered sugar
1 teaspoon peppermint extract
3-5 drops green food coloring
Whipped cream for garnish

Step 1: Crush the Cookies
Add 25 cookies to a food processor (no need to remove the filling), and process until just crumbs.

Step 2: Add the Butter
Add the melted butter, and process until combined.

Step 3: Press Into a Pan
Press the crust into a 9-inch springform pan using a heavy flat bottom glass or measuring cup to press well. Freeze for 30 minutes.

Step 4: Beat the Cream Cheese
Add the cream cheese and sour cream to a mixing bowl, then beat until well combined.

Step 5: Add the Mint and Coloring
Add the peppermint extract and green food coloring, and beat until well combined.

Step 6: Add the sugar
Add the powdered sugar, beating until well combined.

Step 7: Add Filling to the Crust
Spread the filling into the crust in an even layer. Chill for at least 3 hours and up to a few days.

Step 8: Decorate & Enjoy
Decorate with the desired amount of whipped cream and crushed cookies. Chill until ready to serve.


Amy

Patricia, this looks decadent! Can picture it, great for company! Thank you..
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

CHEESY BAKED GNOCCHI WITH MARINARA, BASIL, AND MOZZARELLA

HOW TO MAKE CHEESY BAKED GNOCCHI

1. Boil the gnocchi in salted water. This is similar to cooking pasta, but it takes WAY less time- only about 2-3 minutes!


2. Transfer the cooked gnocchi to a baking dish, casserole pan, or oven safe skillet.


3. Top with fresh basil. I like to cut my basil chiffonade, but you can just give it a rough chop or even leave the leaves whole if you want.


4. Top with marinara sauce. I recommend a high quality store-bought brand, such as Rao's, or homemade marinara sauce.


5. Top with LOTS of mozzarella cheese. I alternate between using grated whole milk mozzarella cheese, and using fresh mozzarella cheese. You can use either. Just make sure it's evenly distributed across all the gnocchi.

6. Bake! It only takes about 15 minutes, since the gnocchi is already warm, just until the cheese is melty. Cheesy gnocchi goodness awaits.

You can add veggies (such as sautéed mushrooms or cooked spinach), or even some added protein, like rotisserie chicken or shrimp.

You can also add other herbs, like oregano and parsley.

This super cheesy baked gnocchi recipe takes only 20 minutes to make and uses only FOUR ingredients- marinara sauce, shredded mozzarella, fresh basil, and pre-made gnocchi!
 
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Ingredients
1 lb pre-made gnocchi ricotta or potato- either will do

2 cups marinara sauce

1/2 cup fresh basil cut chiffonade or chopped, plus more for garnish
8 oz. whole milk mozzarella shredded (or sliced/torn if using fresh)

Instructions
Preheat oven to 400 degrees F.

Cook gnocchi by placing carefully into boiling salted water. Remove with a slotted spoon when they float to the top and place into a medium-sized baking dish.

Sprinkle fresh cut basil (1/2 cup) on top of the gnocchi.

Spoon marinara sauce (2 cups) evenly on top of the basil.

Sprinkle cheese (8 oz.) evenly on top of the sauce.

Bake at 400 degrees for 10-15 minutes, until cheese is completely melted.

Allow to cool for a few minutes before serving. Garnish with extra basil if desired.

Notes
Make ahead: You can assemble this baked gnocchi ahead of time and keep in the refrigerator for up to 3 days before baking. When you bake, cover it in foil for 10 minutes, then remove the foil and bake for another 10-15 (since it will be cold, it will need more time).
Money saving tip: Make your own gnocchi from scratch to save some money. You can also omit the fresh basil.

Time saving tip: Don't bother cutting the basil- just add the whole leaves!
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account.

patricia19

Slow Cooker Honey-Garlic Baby Back Ribs

 Prep Time: 10 mins  Cook Time: 6 hours  Total Time: 6 hours 10 minutes  Yield: 6-8 servings

INGREDIENTS
2 (2 ½ – to 3-lb) racks pork baby back ribs (5 to 6 lb total)

Rib Rub
3 tablespoons paprika
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon ground ginger
1 teaspoon salt
¼ teaspoon allspice
¼ teaspoon cayenne pepper

Sauce
1 ½ cups honey
¾ cup reduced-sodium soy sauce
¾ cup all-natural ketchup
10 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Optional
Toasted sesame seeds for garnish

INSTRUCTIONS
Cut each rack of ribs in half. In a small bowl, prepare the spice rub by combining the paprika, smoked paprika, garlic powder, mustard powder, ginger, salt, allspice, and cayenne pepper until well blended. Rub the spice mixture all over both sides of each rack of ribs,
coating them evenly.

Stand the ribs along the walls of a large oval (or round) slow cooker (with wide ends down and meaty sides facing the exterior). Cover the slow cooker and cook on low for 6 to 8 hours until the ribs are tender. (You can tell the ribs are done when the meat starts to separate as you bend the ribs.)

While the ribs are cooking, prepare the sauce by combining the honey, soy sauce, ketchup, garlic, and crushed red pepper flakes in a large saucepan. Over medium-high heat, bring the mixture to a boil and then reduce to a simmer. Cook, occasionally stirring, for 15 minutes or until the sauce has thickened and reduced by about a third.

Position an oven rack 8 inches below the heating element and preheat the broiler—Line a large, rimmed baking sheet with heavy-duty aluminum foil. Use tongs and a metal spatula to transfer the ribs to the prepared baking sheet, meaty-side down. Spoon or brush the sauce over the ribs and broil them for 4 minutes.

Carefully turn the ribs over, generously brush them with additional sauce and continue to broil for about 8 minutes, or until the ribs are browned. The sauce is caramelized, brushing with sauce once more about halfway through the cooking time.


Amy

Patricia, thank you..have copied this for later. I picked up Blueberry Maple sausages this morning. Son said they are very good so will give them a try.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers

patricia19

#227
COCONUT CHICKEN CURRY

This easy recipe for Coconut Chicken Curry takes only 25 minutes to make and features thinly sliced chicken breast meat, carrots, and broccoli stems (yes, the stems!) that cook directly in a creamy (but dairy-free) and flavorful coconut milk sauce. You can use other veggies if you like – this is a versatile, healthy curry recipe that's packed full of flavor and is so easy to make in one skillet!

INGREDIENTS AND SUBSTITUTIONS
Coconut Oil – another oil like olive or canola can also be used, or butter or ghee.
Red onion – or yellow, or white.
Garlic – fresh garlic is recommended here, thinly sliced.
Curry Powder.
Canned Coconut Milk – I recommend full-fat. found in the aisle with other East and Southeast Asian ingredients.
Boneless Skinless Chicken Breasts – thighs will also work. Or another kind of protein, such as tofu, steak, shrimp, etc. (cooking times will very depending on what you choose).
Carrots – can be substituted with other veggies, see below.
Broccoli stems/stalk – can be substituted with other veggies, .
Lime juice and zest
Fresh cilantro and/or basil

HOW TO MAKE COCONUT CHICKEN CURRY

1. SAUTÉ onions and garlic in coconut oil. Do this over medium-low or low heat in a large skillet – that way, the garlic gets toasted without burning and the onions caramelize a bit and develop deep flavor.

2. While the onions and garlic are cooking, PREP the remaining ingredients. Slice the chicken breast against the grain thinly, and slice the carrots and broccoli stems as well.

3. ADD curry powder to the onions and garlic and sauté for about a minute. This will toast the spices in the curry powder and develop their flavors.

4. ADD coconut milk to the skillet and bring to a gentle simmer.

5. ADD the chicken, veggies, lime zest, and salt.

6. Turn heat down to medium-low or low to keep a gentle simmer and continue simmering uncovered stirring occasionally until the chicken is fully cooked (about 10 minutes). Note: simmering uncovered will help thicken the sauce.
Turn off heat and STIR IN cilantro/basil and lime juice. Serve over basmati rice or another rice/grain like quinoa.

CAN I USE OTHER VEGGIES?
Yes! You can use diced potatoes, summer squash or zucchini, broccoli florets, cauliflower florets and/or stems... really anything you want. Bell pepper would be great sautéed with the onions and garlic. Baby spinach would be great stirred in at the end of cooking and allowed to wilt.

Just keep in mind different veggies have different cooking times – potatoes for example will take longer to cook so I recommend adding them to the coconut milk and letting them simmer for about 15-20 minutes and then adding the chicken so the chicken doesn't overcook.

This is a great way to use up any veggies you have lying around in your fridge.

HOW DO I PREPARE BROCCOLI STEMS/STALKS?
After cutting the florets off the broccoli (here's a tutorial on how to cut broccoli into florets), just slice the stem into thin round pieces.   https://www.bowlofdelicious.com/how-to-cut-broccoli/

If you have a particularly long broccoli stalk, the end might be a little fibrous and tough. If that's the case, you can use a vegetable peeler to peel away the outside to the more delicate inside (if you are unsure, you can try a bite to see if it's too tough to chew).

https://www.bowlofdelicious.com/coconut-chicken-curry/



patricia19

#228
JOHN'S BREAKFAST SANDWICHES

SERVES:2 PREP: 5 MINUTES TOTAL TIME: 10 MINUTES

INGREDIENTS
DIRECTIONS
FOR THE SAUSAGE PATTIES:
½
pound ground pork
¼
cup finely minced onion
1
tablespoon light brown sugar
1
tablespoon minced garlic (about 2 cloves)
1
tablespoon vegetable oil, plus more for frying
1 ½
teaspoons ground sage
1 ½
teaspoons red pepper flakes
1 ½
teaspoons kosher salt
½
teaspoon freshly ground black pepper
FOR THE SANDWICHES:
4
English muffins
2
tablespoons butter
8
regular or 4 thick slices of American cheese
4
eggs, cooked sunny side up
Sriracha
Kosher salt and freshly ground black pepper (optional)

MAKE THE SAUSAGE PATTIES:
In a large bowl, mix the pork, onion, brown sugar, garlic, vegetable oil, sage, red pepper flakes, salt, and pepper with your hands until uniform (don't, like, mash it or overmix it – just until it's all nicely mixed together). Form into four 4-inch round patties.

Coat a cast iron skillet with oil and heat over medium-high heat. Add the sausage patties and fry until browned and cooked through, about 4 minutes per side (8 minutes total).

Transfer to a platter and cover to keep warm.

ASSEMBLE THE SANDWICHES:
Split and toast the English muffins, then butter them. Season with a pinch of salt and pepper if you'd like.

Arrange 1 thick or 2 regular slices of cheese on 4 of the muffin halves. Top each with a sausage patty and an egg.

Squirt some Sriracha on top of the eggs and top with remaining muffin halves.

patricia19

#229
CHALLAH FRENCH TOAST WITH SOUR CREAM-STRAWBERRY SWIRL
SERVES:6 TO 8 (RECIPE CAN BE HALVED) PREP: 15 MINUTES TOTAL TIME: 35 MINUTES

INGREDIENTS
DIRECTIONS
FOR THE STRAWBERRY SAUCE:
1
pound strawberries, ends trimmed, left whole (or halved if really big)
1⁄4
cup sugar
1
lemon (juice & zest)
1
pinch of fine sea salt
FOR THE FRENCH TOAST:
1
(1-pound) loaf challah
4
eggs
1 ¾
cups whole milk
1⁄4
cup heavy cream or half-and-half
1
teaspoon vanilla extract
1
cup sour cream
Kosher salt to taste
Dash of grated nutmeg
Butter, for the skillet
Fresh mint and ground cinnamon for serving

Make the strawberry sauce: Combine the berries, sugar, lemon juice, and salt in a saucepan and heat over medium heat until the berries begin to release their liquid and the liquid cooks and thickens, 10 to 15 minutes. Remove from the heat, stir in the lemon zest, and cool to room temperature.

Make the French toast: Preheat the oven to 200°F. Cut the bread into 1½-inch thick slices. In an 8-inch square baking dish, whisk the eggs, milk, cream, vanilla, a few pinches of salt, and the nutmeg.

Dip each piece of bread in the egg mixture for 10 seconds per side if you want lighter, fluffier French toast, or 20 per side for denser creamier French toast. Put the slices of bread on a baking sheet to hold.

Heat a large skillet or griddle over medium-low heat. Grease the skillet generously with butter and add as many slices of bread as will fit comfortably in one layer. Cook until the bread is golden and toasty, 3 to 4  minutes per side. Transfer to a rimmed baking sheet and keep warm, covered with foil, as you make more batches. Repeat with remaining bread, greasing the skillet again between batches.

Arrange the finished French toast on a platter and dollop with sour cream. Pour the strawberry sauce on top, and garnish with mint and a sprinkle of cinnamon, if you like.


patricia19

#230
PULL-APART BUTTERMILK BISCUITS WITH MAPLE GLAZE
SERVES: 9 PREP: 10 MINUTES TOTAL TIME: 30 MINUTES

"I wanted to make a biscuit for you that would work every time, and this is it. And it has a delicious salty-sweet maple cream you both brush on top and use for dipping. Start with cold butter, don't over-knead or handle the dough, and your biscuits will love you tender, every time."


INGREDIENTS
DIRECTIONS
FOR THE MAPLE CREAM:
3
tablespoons heavy cream

tablespoons maple syrup
½
teaspoon fine sea salt
FOR THE BISCUITS:
½
cup (1 stick) very cold unsalted butter, cut into ½-inch cubes (keep it in the fridge 'till you're ready to use it)
3
cups flour, plus more for kneading
1
teaspoon sugar
1
tablespoon baking powder
1
teaspoon fine sea salt
½
teaspoon baking soda

cups buttermilk, shaken

Make the Maple Cream: Combine the cream, maple syrup, and salt in a bowl and reserve.

Make the Biscuits: Preheat the oven to 425°F. Put the butter in a small bowl, toss it with 2 tablespoons of the flour to coat, and put it in the freezer for 5 minutes. Pulse the remaining flour with the sugar, baking powder, sea salt, and baking soda in the food processor until incorporated, 10 pulses. Pulse in the butter until some pea-sized pieces remain, 15-20 pulses. Transfer the mixture to a big bowl and stir in the buttermilk until everything in the bowl is just moistened (Don't overmix! Your bikkies will be tough, tough, tough).

Transfer the dough to a floured surface, knead the dough 3-4 times with floured hands, then pat into a 8-x-8-x-1-inch-high rectangle. Cut into three equal-sized long strips, then cut those each into three pieces so you have 9 squares. Arrange the biscuits close together (like almost kissing) on a big baking sheet, and brush with some of the maple cream.

Bake until golden, 20-21 minutes, brushing with maple cream again 1 minute before removing. Remove from the oven and serve with the remaining maple cream for dipping.

patricia19

How To Make eHow's Easy Sourdough Starter,

Things You'll Need
1 cup whole wheat flour
5-7 cups all-purpose flour
Bottled water
Storage jar with breathable lid (not airtight)


Step 1
Day 1: Add 1 cup whole wheat flour (you can also use rye flour) and 1/2 cup bottled water to a clean storage jar with a lid that isn't air-tight. Stir to combine, then store at room temperature.


Tip
Bottled water is what you need! The contaminants in tap water, like chlorine, can inhibit yeast's ability to grow and kill your starter!


Step 2
Day 2: Remove about half of the starter (this should be about 4oz removed and 4oz left). Feed the remaining starter with 1 cup all-purpose flour and 1/2 cup bottled water and stir. Place the lid back on the jar and store it at room temperature.

Tip
Hey! Why did we switch flours? Whole wheat flour has more of the good bacteria and yeast that you're looking for, so that's why we started with it. Once the starter is active, most people prefer the flavors of a starter with all-purpose flour. If you want a whole wheat starter, feel free to continue with that type of flour!


Step 3
Day 3: You may or may not see less activity today than yesterday, and that's OK! Just feed as you did yesterday and store at room temperature.


Step 4
Days 4-7: Continue to pour out half, feed with 1 cup all-purpose flour and 1/2 cup bottled water, stir and store at room temperature once a day until the starter is ready.


Step 5
To determine if your starter is ready, you want to look for two things; bubbles and volume. If there are many bubbles and the starter is larger than it was the day before, it's probably ready. To test, drop a small amount into a bowl of water. If it floats, it's ready to go!


Step 6
Once the starter is ready, you can use the amount you remove during regular feeding as the base for your recipe. Discard it (or give it to a friend to use as their own starter) if you don't plan to bake. If you use it regularly, store it at room temperature and feed it daily.


If you don't use it regularly, store it in the fridge after feeding for up to a week. Remove from the fridge and feed weekly. Once you want to use it, wake it up by feeding it and leaving it at room temp for about 36 hours before baking.





patricia19

Light Sriracha Turkey Meatballs Recipe

Things You'll Need

1.3 lbs lean ground turkey
¼ cup whole wheat seasoned breadcrumbs (or gluten-free crumbs)
2 tablespoons green onions, finely chopped
1 egg
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 (6-ounce) can tomato paste
¼ cup sriracha sauce
1 cup water
1 tablespoon rice vinegar

Step 1
In a medium bowl, stir together the turkey, bread crumbs, green onions, spices, and egg until just combined (don't over-mix, or the meatballs will become mealy).

Step 2
Using a small cookie scoop, form the meat into balls. Add them to a baking sheet that has been covered with parchment paper.

Step 3
Cover with plastic wrap and freeze for one hour and up to 2 days (this can be done in advance for easy cooking). This step helps the meatballs hold their shape during cooking.

Step 4
In a small bowl, stir together the remaining ingredients to form the sauce and set aside (can be made up to 3 days in advance for ease of cooking).

Step 5
Spray a large non-stick skillet (with a lid) with cooking spray and add to the stove over medium-high heat. Add the meatballs, pulling the pan back and forth over the burner until seared.

Step 6
Arrange the meatballs in an even layer, and reduce heat to medium. Pour the sauce over the meatballs. Add the lid and allow to simmer for 8 minutes or until the meatballs are cooked through.

Serve warm and enjoy!





patricia19

Pastry tart
Top a ready-rolled sheet of puff pastry with cream cheese or soft goat's cheese loosened with a dollop of creme fraiche (mix in some garlic, black pepper, and fresh herbs if you have them), then top with tomatoes or other vegetables – roasted peppers, courgettes, aubergines, whatever you've got. Bake for around 30-35 minutes at 180 degrees and voilà! Five minutes of minimal effort yields a dinner-party-worthy dish that works just as well as a mid-week meal. Serve with a herby salad and some new potatoes, or on its own as a starter. It's great cold, too. Helen Ullock, London

patricia19

'Midnight spaghetti'
Any meal we eat after 10pm is frantic and addled. I often want something salty, spicy and flavoursome, preferably in a bowl, so "midnight spaghetti" is my go-to. Put enough spaghetti for two in a pot of heavily salted water and bring to the boil. Finely slice four garlic cloves, a red chilli and the stems of four leaves of rainbow chard (saving the leaves for later) and add to a frying pan with a generous glug of olive oil, then heat gently until golden. Add a couple of teaspoons of capers and a lot of ground black pepper. Roughly chop the chard leaves and a couple of handfuls of parsley. Add the chard leaves to the frying pan along with the almost-cooked spaghetti and 4 tbsp of pasta water. Turn off the heat after a minute or two, add the parsley and stir through, then serve with grated parmesan. The whole meal should take about 10 minutes. Ella Blackburn, teacher, London

patricia19

Mushroom Risotto Recipe

Here are a few tips:

Cook your mushrooms first, separate from the rice.
Sauté the rice first - just long enough for it to turn translucent.
Gently simmer the risotto as it cooks, stirring frequently.
Use a small, deep, heavy-bottom saucepan that holds the heat.


DESCRIPTION
Risotto with Crimini mushrooms and Parmesan cheese.

INGREDIENTS
Mushroom preparation
1 8-ounce package Crimini or baby Bella mushrooms, cleaned and quartered

1 tablespoon unsalted butter

1 tablespoon extra virgin olive oil

Pinch of salt

Rice preparation
2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1 cup onion, diced

1 cup dry Arborio rice

1/3 cup dry white wine

2 ½ cups chicken stock, homemade if possible

¾ cup grated Parmesan cheese

Salt and pepper to taste

INSTRUCTIONS
To prepare the mushrooms, clean the mushrooms by brushing them off (avoid washing with water) and cut into quarters (stems may be left on).

In a medium sauté pan, melt the one tablespoon each of butter and olive oil. Add the cleaned and quartered mushrooms and sauté over medium-high heat until lightly browned, stirring frequently. (Note – it's important to sauté the mushrooms over somewhat high heat in order to get the mushrooms to release their moisture without steaming.)

Once the mushrooms are lightly browned and tender and plump, sprinkle lightly with just a touch of salt and allow to sauté for another minute more – this step will release just a bit more of the moisture in the mushrooms. Remove the mushrooms from the heat and set aside.

To prepare the rice, in a medium heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.

Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.

Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of chicken stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot – you want a medium simmer.) Add more stock ¼ cup at a time – adding more stock just as most but not all of the liquid has been absorbed before adding in more stock.)

Cook the rice and stock together in this manner for approximately 25 minutes or so – until the rice is tender but not mushy. Turn the heat off when there is still some liquid remaining in the rice and stir in the Parmesan cheese and mushrooms and salt and pepper to taste. Stir to combine completely.

Remove from heat and cover – let sit for 5 minutes before serving.
Note: Risotto may be reheated by adding in some additional chicken stock and stirring to incorporate into the risotto.




patricia19

CRISPY BAKED POTATO WEDGES

Oven-Baked Potato Wedges' recipe comes out super crispy with a shortcut soaking technique, which draws the starch out of the potato for extra golden-brown crispy deliciousness! You can use any seasoning mix you want for a super versatile side dish for burgers, chicken, or just on their own dipped in ketchup or BBQ sauce.

INGREDIENTS AND SUBSTITUTIONS
Russet Potatoes – scrubbed clean and cut into 8 wedges each. Another kind of potato will do in a pinch, but russets will allow for the best texture and size.

Extra-Virgin Olive Oil – or another cooking oil of preference.

Seasoning Mix – I used BBQ seasoning. You can use taco seasoning, Greek seasoning, Za'atar, Cajun seasoning, or any other kind you like! Just make sure your seasoning mix has salt (and if it doesn't, replace 1 teaspoon of it with 1 teaspoon of kosher salt). You can also use 1 teaspoon each of salt and pepper if you want to keep things simple instead of a seasoning mix.

Parsley to garnish (optional) and Ketchup or BBQ sauce or another sauce for dipping (also optional).

HOW TO MAKE CRISPY BAKED POTATO WEDGES

COVER the potatoes with water in a large bowl. Microwave on high for 2 minutes and allow to sit for 5 minutes. (Alternatively, you can let them soak in water overnight in the fridge.)
REMOVE the potatoes from the water and PAT DRY with a towel.

Add the potatoes back to the bowl along with olive oil and seasoning. Stir to coat well (your hands will work best to ensure even coating on all the potatoes).

BAKE and 400 degrees F on a parchment-covered baking sheet (arrange so they aren't touching as much as possible) for 30 minutes, then flip and bake 20 more minutes.
Serve with ketchup, BBQ sauce, avocado sauce, or another dipping sauce (I love a mix of mayo, lemon juice, and minced raw garlic for fries!).


so_P_bubble

I coat the potatoes by putting them in a small plastic bag with the oil and seasoning, I then massage the bag. That way I don't get seasoning all over my hands!

patricia19

That's a good idea Bubble. I will sometimes use a small spray bottle, and I have several on hand from Amazon and a small lidded bowl. I never seem to have bags on hand other than the gallon-sized ziplock freezer bags.

patricia19

#239
Sausage and Egg Casserole

Total Time
Prep: 15 min. + chilling Bake: 40 min. Makes 10 servings

Ingredients
1 pound bulk pork sausage
6 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese

In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.

Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

Do you have to brown sausage before putting it into the casserole?
It's not imperative but highly recommended because browning removes excess fat, providing more flavor to the finished product.
If you don't cook the sausage ahead of time, be sure to check that the meat is fully cooked after the 40-minute baking time and bake longer if needed. If you have leftover pork sausage, use it up in other pork sausage recipes.

Can the egg casserole be frozen?
Yes, you can freeze this egg and sausage casserole. Tightly wrap and freeze the unbaked casserole for up to 3 months. To bake, completely thaw in the refrigerator for 24 to 36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted in the center comes out clean.
Have leftovers? Freeze individual servings of the cooked casserole for an easy morning breakfast by thawing and reheating in the microwave.