Last post of 2010

As we say goodbye to 2010, I'd like to share how our holiday food turned out.  

The Turkey

Needless to say learning how to do new techniques, like butterflying a turkey breast, is not something to do on a holiday or when you are semi pressed for time.  It did turn out rather tasty, but it did not have the look I was hoping for.  Also, it was a little dry.  It did, however, evaporate.  Nothing was left after everyone dished up!  

Stuffed Turkey Breast

The stuffing recipe was amazing, even if we didn't exactly follow it.  We substituted wild rice instead of the stuffing mix, and a cabernet sauvignon for the brandy.  The result was still a good stuffing, even if the taste wasn't quite the same.  We also left out the pine nuts due to an allergy in the family; I will say based on how it smelled we could have substituted walnuts or pecans for an amazing level of flavor...but again with the allergies.  Maybe for just us next time!

Stuffing

The Rolls

The rolls were amazing.  I cut back the flour, the recipe called for 7 cups for a double batch but I used 6 cups and a bit.  The rolls turned out a lot lighter, and brushing them with melted butter just before baking yielded a soft, fluffy whole wheat dinner roll the likes of which I've never made before.  I can't even begin to describe how surprised I was with how they turned out.  Usually they've got a tough exterior and a soft interior, but these were something else.  If you'd like the roll recipe, please check out my previous post!

Buttermilk Wheat Rolls

In the menu this week....

Matt got a new thermos in his stocking, one of those food canister ones.  Now we get to explore the wonders of thermos cooking for lunch.  I made some soup mixes for my dad's thermos last Christmas with my mother in law, and that's a good place to start.  We used dehydrated vegetables, granulated bouillon and seasonings, as well as different instant grains.  I'll post any fun stuff we try on here as we do them!

We also got some amazing new cookbooks for Christmas: Get Saucy, The Big Book of Thai Curries and The Sauce Bible.  I'll post any fun stuff we try from them too.  There look to be some fun stuff, and a Satay with Peanut sauce that I'm dying to try!

That's it for this post.  If you have any questions or anything you'd like me to try, drop me a line!  I'd love to hear from you!!

Eat Happy!

Holiday Cooking

Greetings!  Just a short post this week folks.  I'm working on getting stuff ready for Christmas, but with any luck I'll have some great photos to post and some mouth watering tales to tell next week!

Last Week's Menu

Our cookie exchange saw peanut butter cookies, not ginger bread.  Long story short my evening got away from me, and as the dough had been nibbled on during the week there wasn't enough to make a batch of cookies, and no time to make another dough batch (that two hour chill time in the fridge, or one hour in the freezer, was the deciding factor).  There weren't any complaints though, and only a couple managed to last the exchange.

Peanut Butter Cookies

The potluck was a lot of fun, and Matt made an amazing multi-layer dip.  He started with homemade black bean/pinto bean refried beans, added ground turkey (cooked with some of our home mixed Cajun mix), salsa, Sour Supreme (vegan sour cream), guacamole and shredded cheese.  It was amazing, and we even had some left for our D&D night.

Oh, the Holidays

Our department is having a potluck this week for Christmas; I'm making vegetarian gravy.  It's a very simple recipe from Cooking Light. It also turns out as some kind of ambrosia for potatoes or meat....or anything else you can put gravy on.

Christmas Eve we're contributing to the family meal.  We're bringing a main and rolls.  I'm looking forward to making everything.  The main is a turkey recipe from Barefoot Contessa Back to Basics; it'll be the first recipe from her book I'll be making, and I'm excited to try it.  The rolls are a whole wheat affair that I haven't made in ages; it's my recipe, compiled from multiple recipes and lots of experience.  I spent months baking breads, and this recipe was the result of everything I learned. They're hard on the outside and soft on the inside and perfect for dinners. They're time consuming (most yeast breads are) but it's worth it.

We're also going to making a roast for our Christmas dinner.  We're making pot roast, something I can put in the crock pot and come home to after visiting family all day.  Hopefully we'll have rolls to go with it!

I’ll post pictures of what we do, and I’ll try to get the roll recipe on here.  It’s hand written, so I can’t just copy and paste it.  I wish I could though.

Eat Happy during the Holidays!

**Edit: Roll recipe added!

Recipe:

Buttermilk Wheat Rolls

• 1/4 Cup warm water
• 1 yeast packet OR 3 tsp yeast
• 1/4 teaspoon sugar
• 1/2 Cup warm water
• 1 egg, lightly beaten
• 2 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 2 tablespoons wheat germ
• 1 scoop milled flax (it's something like 2 tablespoons, I used the milled flax from Costco that has it's own scoop)
• 1/4 cup wheat gluten
• 3 1/2 cups wheat flour (if using all purpose, leave out the wheat gluten)

~Add 1/4 C water, sugar and yeast; allow to proof until large and poofy, 5-10 minutes
~Mix buttermilk, water, egg, melted butter sugar and salt; whisk until incorporated
~Pour into stand mixer bowl with the dough hook attachment; turn on to setting 2
~Add wheat germ,flax and wheat gluten (if using); scrape bowl.
~Add flour gradually and knead until it is all incorporated.  If the dough is too dry add water a tablespoon at a time; if it's too wet, add flour slowly.  You want dough that is elastic but not sticky.  If doubling, do the final knead by hand.
~Rise in a covered bowl in a warm place for 1 hour, or until bulk doubles.
~Break into rolls (approximately 12), depending on size and let rise 1 hour
~Optional: brush tops with beaten egg or melted butter
~Bake for 15-20 minutes in an oven preheated to 350 degrees.  You can test with a toothpick, or if the outer edge is solid they're probably done.  If you are not sure, break one open.  If it's still doughy in the middle, return to the oven and bake another 5 minutes.
~Serve with butter, honey, and/or dinner

Tarts, Roast, and Parties

Oh, my...

Let's start with the tarts.  Saturday got away from me, so I wasn't able to get the first one made then.  That meant I could only do three; probably for the best, I didn't realize how work intensive they'd be.  On top of the tarts, we also did the beef roast in the crock pot.  This may not sound like a lot of work, and it's not, but getting the stuff for it is what ate into my baking time.  It all worked out though!  The roast turned out amazing, and the kitchen had rivaling smells; every time I walked to the fridge, I got whiffs of roast, and every time I was by the stove, it was the aroma of tarts.  The kitchen isn't that big, but it was like it had two different hemispheres. 

After getting the roast going (recipe below), I started my first tarts: the eggnog cheesecake tarts.  I started with these because I knew they'd have to chill; this is something that has bitten me in the butt before and I've become very conscious of post-cook times on recipes.  If you want, you can see the recipe here.  This recipe will make 6 4” tartlets.  While they baked I cleaned up the kitchen in preparation for the next round. 

Eggnog Cheesecake Tarts

I was dismayed to find my bag of cherries was a quart bag, not a gallon bag.  It always helps to check your pantry before you start…really…I know it sounds like common sense but it’s a really good idea.  It ended up working out alright, but it served as a reminder.  The cherries were not store bought; we have a Bing cherry tree in our yard, and every season I pick, wash, pit and freeze them.  I have fresh cherry pie for Father’s day, and frozen for dad’s birthday, and nothing beats cherries you picked yourself.  I used a recipe for fresh pie filling from The Joy of Cooking, and it made two tarts.  The other four I baked in that batch were apple tarts.

Bing Cherry Tart

Apple tarts and apple crisps I’ve done in the past, making them in tart pans was new though.  I decided to try something new on a recipe I can do in my sleep.  I don’t have an apple corer, but I found instructions online on how to core an apple with a knife.  After coring the apples, I sliced them thin with my mandolin and tossed them in a bowl with brown sugar, allspice, nutmeg and melted butter.  They baked up really nice, and even had a bit of a crisp on top!

Apple Tart

The last two tarts I made to kill off my apples had a different crust.  For the cherry and first four apple tarts, I used just a basic pie crust.  For the last two, I broke out my gingerbread dough I managed to make Saturday; I had meant to use it for the cheesecake tarts, but didn’t have time to bake it into a crumble crust.  Matt suggested instead of making another batch of pie dough, I just roll out the gingerbread cookie dough.  I think I should have baked the dough a bit first, but they turned out good too.

Cherry and Apple Tarts

All in all, there were fourteen tarts for eight people.  Those that ate them really enjoyed them.  So it’s a win!

The roast was a success too, which made me feel good; I’ve never done a crock pot roast.  I have had hit and miss meals on crock pot cooking, so when this turned out I was really happy.  I’m also not a huge beef eater, but this roast was really, really good and it was so easy.  We’ll be doing that again in the future.

Week of Sweets

We’re doing a cookie exchange this week at work, and I’m thinking of making the rest of that gingerbread dough into itty bitty dough boys.  My cookie cutter is a little gingerbread boy, we’re talking maybe four inches tall…if that.  They make adorable cookies.  We’ll see how they turn out.  I’ll post pictures on my flickr stream when they’re done!

Pot Luck Conundrum

We have a pot luck holiday party this weekend, and I’m at a loss as to what to bring.  We’re thinking something savory, but I’m not sure what.  Maybe meat balls.  I’m thinking something in the crock pot, though…I’ll let you know what we end up doing.

That’s it for now. I’ll post my pot roast recipe below.

Eat Happy!

Recipe:

Easy Crock Pot Potroast (Serving: Any)

• Fingerling Potatoes
• Baby Carrots
• Sliced white mushrooms
• Bell peppers (sliced big)
• Pot Roast (see the note below for picking a pot roast)
• Onion flakes
• Granulated garlic
• Pepper
• Salt
• Paprika
• Oregano
• Basil
• Beef stock (any stock will work, it’s up to you)
• Butter/olive oil
• Flour
  
• Note:
• When you’re picking your pot roast, go with a size that will be enough for those you’re cooking for but small enough to fit your crock pot.  I don’t know how big we picked, but it barely fit.  Also keep in mind for this recipe you’re putting other things in the pot, so if the roast is just enough to fit your pot, it’s probably too big. 

 ~Wash the fingerling potatoes, and line the bottom of the crock with them

~Add the baby carrots, peppers and mushrooms

~Trim the pot roast and put it on top of the veggies on the bottom

~Optional: Mix the seasonings in a bowl

~Add seasonings to roast, rubbing it on

~Pour beef stock into the bottom; you want to completely cover the veggies

~Turn on crock to low; if it is a full crock do 8 hours

~When it’s done, pull the meat out with tongs and set it on a plate or cutting board; cut the meat

~Strain the liquid into a pourable bowl or container

~Add a small amount to the meat to keep it moist and cover in foil

~Put the veggies in a bowl and cover with foil to keep warm

~Heat a sauce pan; add the butter/oil

~Make a roux with the flour and butter

~Slowly add the stock from the crock, whisking vigorously until the flour is incorporated

~Whisk until the gravy is thick; if it will not thicken, add more flour or corn starch, a little at a time, whisking constantly, until the desired thickness is reached

~Dinner is served!

Weekend of Sweets

Greetings!

This week is going to be mostly about my desserts to come, but I thought I'd talk about dinner the other night first.  I made stuffed yellow peppers, and man oh man were they good!  I love this time of year, when bell peppers are ridiculously cheap and I can eat them without cringing about budget implications.  Stuffed peppers are probably one of my favorites, and they're so easy and versatile.   The basic recipe, from The Vegetarian Cook's Bible, involves wild rice, pesto, mushrooms, tomatoes, nuts, and Parmesan.  It's heaven in a pepper.  I have yet to make it the same way twice, and it's such a damn good recipe it's hard to muss up.  I won't post it, it's not mine to post; if you're interested in heaven in a pepper, check out the book.  I haven't had a bad recipe from it yet!!  And for you die hard meat eaters, get this: meat alone is a lonely dish, this book has great stuff to accent your main meat meal; not to mention, this recipe alone augments to a meat addition beautifully.  Don’t be afraid to walk the vegetarian line!  It’s not a one way road!!

To tantalize you even more, here's a picture from dinner:

Tarts, my pretties!

In addition to a couple savories this week, I'm planning birthday treats.  'Tis the season for baking and along with the Holidays this month, it's my dad's birthday.  In celebration for his birthday I want to make tarts.  Why not a full pie, you ask?  Because no one else really likes his favorite, and eating a whole pie alone seems like a bad idea to me...I'm sure others disagree though!  So, to make everyone happy without over-indulging, especially in a time where over-indulgence seems to be the norm, I've decided to make tarts instead. 

Dad loves cherry pie (and chocolate ice cream), so definitely a couple cherry pie tarts.  I have a pint of soy eggnog in the fridge that has a yummy looking eggnog cheese cake recipe on it, so I was thinking of making a couple of those too.  I found a neat apple tart recipe, so how about a few of those too?  I have to work around the lactose thing, picky eaters, and a cinnamon allergy.  I'm hoping with the variety I can please everyone.  I'll have plenty of fixings, so there will be enough, but my fear is not enough variety.  Maybe another tart?  Four different kinds should please everyone...hopefully!  We'll see what gets made, and I'll post pictures when they're done.

That's it for now.  Check back for pictures, and enjoy past culinary experiences in my flickr stream.  Drop me a line, I'd love to hear from you!

Eat Happy!

Well, it's been a while

Hi, my name is Nia and I've neglected my blog.....

Life has been utter chaos. Between epic trips, multiple weddings, moving and life in general, I have neglected my poor blog. Hopefully with our move and things settling down for the first time this year (how wild that the holidays would bring peace instead of chaos!) I can keep up with this thing a lot better!!

Tuesday night's dinner

Tuesday night I tried something completely new. I took some left over mashed sweet potatoes and made pot pies. They were quite yummy :) I'm going to include the basic recipe at the end of this post....again, my amounts for ingredients are eyeballed, not measured, so don’t take them as gospel!

I was surprised how easy it was, even if it was a bit time consuming. I think if you used left over mashed potatoes (like I did), pre-made gravy and pre-made biscuit tops, the time will be reduced by quite a bit. I have wanted to try to make potpies for a while, but the majority of the recipes I have found use canned soup of the "creamed of *insert type here*" variety, with the key word there being "cream." I'm lactose intolerant; I avoid milk and most dairy if possible. I've learned what I can and cannot handle, and cream is on the "never eat again as long as you live" list. As I read more and more recipes, I started to get and idea of what a potpie is. A creamy, veggie and meat (or not) filling, with a crust on top. Why not take the mashed potatoes for the creamy aspect and add gravy for the savory? Seemed like a good idea...and it tasted like one too!

Please be patient with me while I get on a writing schedule for this. Enjoy the recipe, and if you have anything you want to add to it post it! If you have any questions about my recipe please drop me a line!

Eat Happy!

Recipe:

Sweet Potato Potpie (serving: 4-6 people)

• 2-3 cups mashed potatoes
• ½ cups carrots, diced
• ½ cups celery, diced
• ¼ cups corn (canned or frozen)
• 1lbs ground meat (ground turkey, beef, diced mushrooms, seiten…we used ground turkey)
• Any other veggies you want to add
• Gravy (2-3 cans? I made my own from my Cooking Light cook book)
  
• Puff pastry (I used a recipe for Quick Buttermilk Biscuits)
  

~Preheat the oven to 400 degrees

~Sauté the veggies in a pan until tender. Pour the veggies into a large bowl

~Cook the meat until done. Add to the bowl with the veggies

~Add the mashed potatoes, stir until combined

~Add gravy until wet (this is my addition, I haven’t tried this part yet…I added gravy on top the first time)

~Fill the crocks

~Cut the puff pastry larger than the crocks, so that it’ll drape over the crock; this way if it shrinks in the oven it won’t shrink too much

~Bake 15-20 minutes, depending on the size of your crock. If it’s larger, add more time. Check until it is bubbling (you can carefully lift the tops to check); if the tops are getting too brown, you can put them on a lower rack and cover the top with tin foil

Aesthetics:
~If you want brush the pastry with a beaten egg; it’ll give the top a golden brown

~Cut slats in the pastry; they’ll look cute when the pastry bakes