Take a deep breath, get out your yeast and flour and make some homemade bread! I tried this recipe this week and it made two delicious loaves of white bread. Give it a shot - even if you've never made homemade bread before!
On my menu this week, you'll see I've listed Roasted Vegetable Rotini again. We had a busy week here last week and I didn't get around to cooking that dish at all - so it appears on the menu again this week. That happens to all of us, right?
Sunday, May 27, 2007
Week 13 Menu
Monday - Sesame Ginger Chicken
Tuesday - Turkey
Wednesday - Roasted Vegetable Rotini
Thursday - Vegetable Frittata
Friday - Tin Foil Dinners
Saturday - undecided
Sunday - Chicken Cordon Bleu Crepes
Tuesday - Turkey
Wednesday - Roasted Vegetable Rotini
Thursday - Vegetable Frittata
Friday - Tin Foil Dinners
Saturday - undecided
Sunday - Chicken Cordon Bleu Crepes
Week 13 Recipes
Vegetable Frittata
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 Tablespoons olive oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 eggs
1/2 tsp salt
pinch pepper
In a 10-inch ovenproof skillet, saute onion, peppers and garlic in 2 Tbsp oil until the veggies are tender. Remove veggies with a slotted spoon; set aside. In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 2 minutes. in a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 inches from the heat for 2 minutes or until eggs are set on top. Cut into wedges. Makes 4-6 servings.
**note: There is a variation on this recipe - omit zucchini and add 1/2 cup salsa. I also tossed some grated cheddar cheese on top at the end and it was great. We loved this recipe, so it will be added to my "regulars" recipe folder.
Chicken Cordon Bleu Crepes
7-10 store bought, prepared crepes (or you can make your own)
2 cups cooked chicken, chopped
1/2 cup chopped (cooked) ham
1 cup shredded Swiss cheese
2 Tbsp butter
2 Tbsp flour
1 chicken bouillon cube, mashed into powder
1 1/2 cups warm milk
1/3 cup shredded Swiss cheese
Assemble crepes: On each crepe, pile some chicken, some ham and Swiss cheese. Roll up and place in a greased casserole dish (9x13).
Make sauce: In a small saucepan, melt butter. Add in flour and mashed bouillon cube. Stir and let cook for 1 minute to cook out the raw flour taste. Gradually whisk in milk. Bring this to a boil, but watch so it doesn't burn. Continue to stir and cook for a few minutes until it thickens. Remove from heat and add in 1/3 cup Swiss cheese. Stir until it melts. Pour 3/4 cup of sauce on top of the crepes. Bake 350 degrees for 15-20 minutes or until heated through. Heat remaining sauce and serve with crepes.
**note: These are delicious, and even my son devoured them. The cheese sauce was so good I was scraping the pan with a spoon as if it were cookie dough! I made the crepes the day before and kept them in the fridge between sheets of wax paper.
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 garlic clove, minced
3 Tablespoons olive oil, divided
2 medium red potatoes, cooked and cubed
1 small zucchini, cubed
6 eggs
1/2 tsp salt
pinch pepper
In a 10-inch ovenproof skillet, saute onion, peppers and garlic in 2 Tbsp oil until the veggies are tender. Remove veggies with a slotted spoon; set aside. In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 2 minutes. in a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 inches from the heat for 2 minutes or until eggs are set on top. Cut into wedges. Makes 4-6 servings.
**note: There is a variation on this recipe - omit zucchini and add 1/2 cup salsa. I also tossed some grated cheddar cheese on top at the end and it was great. We loved this recipe, so it will be added to my "regulars" recipe folder.
Chicken Cordon Bleu Crepes
7-10 store bought, prepared crepes (or you can make your own)
2 cups cooked chicken, chopped
1/2 cup chopped (cooked) ham
1 cup shredded Swiss cheese
2 Tbsp butter
2 Tbsp flour
1 chicken bouillon cube, mashed into powder
1 1/2 cups warm milk
1/3 cup shredded Swiss cheese
Assemble crepes: On each crepe, pile some chicken, some ham and Swiss cheese. Roll up and place in a greased casserole dish (9x13).
Make sauce: In a small saucepan, melt butter. Add in flour and mashed bouillon cube. Stir and let cook for 1 minute to cook out the raw flour taste. Gradually whisk in milk. Bring this to a boil, but watch so it doesn't burn. Continue to stir and cook for a few minutes until it thickens. Remove from heat and add in 1/3 cup Swiss cheese. Stir until it melts. Pour 3/4 cup of sauce on top of the crepes. Bake 350 degrees for 15-20 minutes or until heated through. Heat remaining sauce and serve with crepes.
**note: These are delicious, and even my son devoured them. The cheese sauce was so good I was scraping the pan with a spoon as if it were cookie dough! I made the crepes the day before and kept them in the fridge between sheets of wax paper.
Sunday, May 20, 2007
Fantastic Bread Recipe
Honey White Bread
(Ina Garten- The Barefoot Contessa)
1/2 cup warm water (110 degrees)
2 packages dry yeast
1 tsp sugar
1 1/2 cups warm whole milk (110 degrees)
6 Tbsp unsalted butter, melted and cooled
1 1/2 Tablespoons honey
2 extra large egg yolks
5-6 cups flour
1 Tbsp salt
1 egg white, lightly beaten
Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
Add the milk, butter and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour if necessary.
Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for 1 hour, until doubled in volume.
Grease two loaf pans. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
Meanwhile, preheat the oven to 350 degrees. When the dough is ready, brush the tops with the egg white and bake the breads for 40-45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.
(Ina Garten- The Barefoot Contessa)
1/2 cup warm water (110 degrees)
2 packages dry yeast
1 tsp sugar
1 1/2 cups warm whole milk (110 degrees)
6 Tbsp unsalted butter, melted and cooled
1 1/2 Tablespoons honey
2 extra large egg yolks
5-6 cups flour
1 Tbsp salt
1 egg white, lightly beaten
Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
Add the milk, butter and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour if necessary.
Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for 1 hour, until doubled in volume.
Grease two loaf pans. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
Meanwhile, preheat the oven to 350 degrees. When the dough is ready, brush the tops with the egg white and bake the breads for 40-45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.
Girl's Gotta Grill!
This past week we had a grill full of chicken and vegetables fit for a crowd, and just as I went to turn everything over, we ran out of propane. Nice, huh? We quickly brought everything in and threw it into the oven. It turned out okay, but now my faith in our grill is wavering. I need to give it a second chance to prove itself, so I'm grilling dinner on both Monday and Tuesday this week.
For Tuesday's salmon, I have two recipes (see Week 12 Recipes) and I haven't decided yet which I'll use. Maybe both! I will try the Melon Salsa though - sounds quite refreshing.
Thursday's dinner is one I usually throw together with whatever veggies I have in the drawer. This time, I'll measure things and write it down in true recipe form and then post it later.
I've changed my "featured cookbook" for this week. It's Good Housekeeping's "Grill It!" I've had this book for a year or so and I have several recipes that I really like. All three recipes on my post this week are from this cookbook.
My question for this week: Who do you think will win American Idol?
For Tuesday's salmon, I have two recipes (see Week 12 Recipes) and I haven't decided yet which I'll use. Maybe both! I will try the Melon Salsa though - sounds quite refreshing.
Thursday's dinner is one I usually throw together with whatever veggies I have in the drawer. This time, I'll measure things and write it down in true recipe form and then post it later.
I've changed my "featured cookbook" for this week. It's Good Housekeeping's "Grill It!" I've had this book for a year or so and I have several recipes that I really like. All three recipes on my post this week are from this cookbook.
My question for this week: Who do you think will win American Idol?
Week 12 Menu
Monday - Fajita Chicken Quesadillas
Tuesday - grilled Salmon & Cucumber salad
Wednesday - Tostadas (served Taco Salad style)
Thursday - Roasted Vegetable Rotini
Friday - Tin Foil Dinners (probably going camping!)
Saturday - eat out
Sunday - Barbecue Chicken Sandwiches & Fruit Salad
Tuesday - grilled Salmon & Cucumber salad
Wednesday - Tostadas (served Taco Salad style)
Thursday - Roasted Vegetable Rotini
Friday - Tin Foil Dinners (probably going camping!)
Saturday - eat out
Sunday - Barbecue Chicken Sandwiches & Fruit Salad
Week 12 Recipes
Honey-Lime Salmon
(Grill It! Cookbook)
3 Tablespoons Honey
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt
3/4 tsp grated fresh lime peel
1/4 tsp coarsely ground black pepper
1 tsp very hot water
4 pieces salmon fillets with skin removed
3 Tbsp chopped fresh cilantro
lime wedges
In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and water until blended. With tweezers, remove any bones from salmon. With hands, rub honey-spice mixture on salmon pieces. Place salmon on hot grill rack over medium heat. Grill salmon, turning once, just until salmon turns opaque throughout, 8-9 minutes. Sprinkle salmon with cilantro and serve with lime wedges.
**note: This is super yummy and I'll be making it again. I did use skin-on salmon, and marinated it in a shallow dish, skin-side-up for about 30 minutes.
Pepper-Rubbed Salmon
(Grill It! Cookbook)
1 Tablespoon mixed pepper blend (white, green, black, and/or pink whole peppercorns)
1 1/2 tsp ground coriander
1 1/2 tsp grated fresh lemon peel
3/4 tsp salt
1 center-cut salmon fillet with skin on
cilantro sprigs for garnish
Coarsely ground pepper blend in pepper grinder. In small bowl, combine ground pepper, coriander, lemon peel, and salt. Pat pepper mixture onto flesh side of salmon. Place salmon, flesh side down on hot grill rack over medium heat. Cook, just to sear and mark salmon, 3-4 minutes. Turn salmon over. Cover grill and cook salmon until just opaque throughout, 12-14 minutes longer. Transfer salmon to platter. (Serve with Melon Salsa)
Melon Salsa
(Grill It! Cookbook)
2 cups (1/4-inch dice) cantaloupe
2 cups (1/4-inch dice) honeydew
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh cilantro
1/4 tsp salt
In medium bowl, stir all ingredients until mixed. Set aside. (Good served with grilled fish, pork or chicken.)
(Grill It! Cookbook)
3 Tablespoons Honey
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp salt
3/4 tsp grated fresh lime peel
1/4 tsp coarsely ground black pepper
1 tsp very hot water
4 pieces salmon fillets with skin removed
3 Tbsp chopped fresh cilantro
lime wedges
In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and water until blended. With tweezers, remove any bones from salmon. With hands, rub honey-spice mixture on salmon pieces. Place salmon on hot grill rack over medium heat. Grill salmon, turning once, just until salmon turns opaque throughout, 8-9 minutes. Sprinkle salmon with cilantro and serve with lime wedges.
**note: This is super yummy and I'll be making it again. I did use skin-on salmon, and marinated it in a shallow dish, skin-side-up for about 30 minutes.
Pepper-Rubbed Salmon
(Grill It! Cookbook)
1 Tablespoon mixed pepper blend (white, green, black, and/or pink whole peppercorns)
1 1/2 tsp ground coriander
1 1/2 tsp grated fresh lemon peel
3/4 tsp salt
1 center-cut salmon fillet with skin on
cilantro sprigs for garnish
Coarsely ground pepper blend in pepper grinder. In small bowl, combine ground pepper, coriander, lemon peel, and salt. Pat pepper mixture onto flesh side of salmon. Place salmon, flesh side down on hot grill rack over medium heat. Cook, just to sear and mark salmon, 3-4 minutes. Turn salmon over. Cover grill and cook salmon until just opaque throughout, 12-14 minutes longer. Transfer salmon to platter. (Serve with Melon Salsa)
Melon Salsa
(Grill It! Cookbook)
2 cups (1/4-inch dice) cantaloupe
2 cups (1/4-inch dice) honeydew
2 Tbsp fresh lemon juice
2 Tbsp chopped fresh cilantro
1/4 tsp salt
In medium bowl, stir all ingredients until mixed. Set aside. (Good served with grilled fish, pork or chicken.)
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