No-Knead Wholegrain Bread

Here’s a real gem of a recipe.  I found this in Mary Jane Farms magazine, the Dec-Jan 2013 issue.  Lots of wonderful tips in this article.  And a super easy recipe to follow.  I love making my own bread, and the fact that its much healthier and I DON’T HAVE TO KNEAD IT!??!! This is a big win in my recipe book.

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UPDATE
Here are some pictures of my own bread.  It turned out amazing.  This is the only bread my family eats now.  My only modification to the recipe is that I split the 6 cups of flour up into 3 cups of bread flour and 3 cups of whole wheat flour.  I also added 3 tablespoons of wheat gluten (this helps wheat flour to rise).  Happy Baking!!!!

No-knead bread 2 No-Knead bread 1

Corn Dog Bites

This is so easy and so yummy!!  You can take your favorite corn muffin recipe and just add hot dogs.  I used my mom’s “Very Corny Corn Muffin” recipe – makes 36 mini corn dog bites.

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Ingredients
- 1 cup flour
- 1 cup yellow cornmeal
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup sugar
- 1 large egg
- 2 egg whites
- 1 1/4 cups 1% milk
- 2 tbs canola oil
- 1 cup canned cream corn
- 2 diced hot dogs

Directions
1. Preheat oven to 425 degrees
2. Mix all ingredients together.  (Batter may appear thin, don’t worry it will be perfect)
3. Grease mini muffin pan
4. Fill pan with batter
5. Bake 10-12 minutes

Easter Peeps Nest

I saw this done on Pinterest, but the nest was made out of chinese noodles instead.  These nests are shredded wheat done up like rice crispy treats with the melted butter and marshmallows.  Then drop a couple egg shaped candies, these ones are Reese’s Pieces, and Cadbury Chocolate Eggs, and then place a Peep on top.  I found these chocolate covered Peeps at Wal Mart.

A super cute treat for an Easter gathering.

Creamy Tomato Soup

I made a soup tonight that was good enough for my three year old to eat a bowl!

2 Tbs. unsalted butter

1/2 onion finely chopped

3 garlic cloves minced

1/2 C. dry white wine

30 oz crushed tomatoes (canned or fresh)

4 C. chicken stock

3 sprigs fresh oregano

1/2 C. milk or half and half

In a soup pan melt butter and saute onion and garlic about 6 minutes.  Add wine and cook until most of the liquid has evaporated about 1 minute.  Add the tomatoes, stock and oregano and bring to a boil.  Reduce heat and simmer about 45 minutes.  Remove oregano and process in blender as much or as little as you want.  I blended all but about a cup of the soup so there were still some small chunks of tomato.  Add milk or half and half.  You can add more that 1/2 C. if you want it to be creamier.  Season with salt and pepper and serve with cheese topped croutons.  (recipe below)

Baked Cheese Croutons

1 loaf of focaccia bread cut into 1/2 inch wide slices

3/4 C. grated Gruyere cheese

3 Tbs. grated Parmesan cheese

Preheat oven to 350 degrees.  Place sliced bread on a cookie sheet and bake about 10-15 min until slightly golden and dry.  Sprinkle bread with cheese mixture and bake 8 more minutes.  The bread should be very crunchy.  Serve immediately.

This recipe is an alteration of a recipe found in Martha Stewart Living.

Fondue Party

Remember that Fondue pot that you got for your wedding?  It’s in the back corner of the cupboard.  Pull it out and plan a fondue party!  Don’t have a fondue set?  No problem.  Just pull out some small sauce pans and mix up some fun!

 

Cheese Fondue

1 garlic clove

1 C. dry white wine

1 Tbs. lemon juice

8 oz. shredded Gruyere cheese

8 oz. shredded imported Swiss

2 Tbs. cornstarch

1 Tbs. Kirsch or Sherry

Freshly ground pepper

Fresh grated nutmeg (optional)

Rub the inside of a fondue pot with the peeled garlic.  Add white wine and lemon juice until gently bubbling.  In a bowl toss the Gruyere, Swiss and cornstarch.  Slowly add cheese mixture into the pot and stir continually until smooth.  Stir in Kirsch or Sherry, pepper and nutmeg.

This can be served with bread squares, sausage rounds, blanched broccoli or asparagus.  Pour cheese into the fondue pot and put it on the table.  If you don’t have a fondue pot, you can put your saucepan directly on the table, but consider putting a low burning candle under the pot to keep it warm and keep the cheese from hardening.

 

For dessert, whip up a pan of chocolate!

 

Chocolate fondue (Rachael Ray)

1/2 C. Heavy whipping cream + 1/4 C. reserved

15 oz. Milk chocolate (or bittersweet or white)

2 Tbs. Amaretto (optional)

Heat cream in a saucepan until it comes to a low boil.  Remove the cream from heat and add chocolate.  Let the mixture sit for 5-7 min until it softens.  Whisk the chocolate and cream together.  Stir in liquor if desired.  If the mixture gets too thick, add more cream.

Serve the chocolate with pound cake squares, salted pretzels, bananas, strawberries or fresh pineapple.

 

Enchiladas

I know there are hundreds of great enchiladas out there…  Rodney’s and Cory’s to name a few.  What drew me to this recipe though was the homemade sauce.  It turned out really good.  You can put whatever you like in the enchiladas.  I made mine vegetarian, but I think chicken or carne asada would be great.  I also think the sauce would be good with a little heat.  My kids have a hard time with that so I didn’t try it, but some of Christie’s dried peppers would do the trick!

For Sauce, in a medium pan heat

2 Tbs. oil

Add

1 tsp. cumin

¼ C. flour

¼ C. tomato paste

Cook, whisking 1 minute.  Whisk in

14 oz. vegetable (or chicken) broth

¾ C. water

Bring to a boil.  Reduce to a simmer and cook until slightly thickened, 5 to 8 minutes.  Season with salt and pepper and set aside.  For filling in a large bowl combine

8 oz. Jack cheese

15 oz. black beans, rinsed

10 sautéed mushrooms

4 scallions thinly sliced

1 tsp. cumin

Place filling in

7 flour tortillas

Roll tortillas and place in a greased 9×9 baking dish.  Top with

1 C. Jack cheese

Pour sauce over enchiladas and bake 15-20 minutes at 350o.  Garnish with

2 thinly sliced scallions

Tomato, Mozzarella & Pesto Panini

I may have had one of the best sandwiches ever.  It is worthy to post.  Spread

2 slices of Shepherd’s bread with

2 Tbs. pesto

Slice and add to the sandwich

3 slices of fresh mozzarella (Trader Joes has a good fresh mozzarella.  Fresh makes all the difference)

3 slices crisp bacon (optional but oh so good)

4 slices of large tomato (preferably from someone’s garden)

Grill the sandwich in a skillet, on a pancake griddle or in a Panini grill.  This sandwich will get soggy very quickly due to the pesto, so you have to eat it immediately.  Enjoy!!  Courtesy of Martha Stewart magazine