From The Comfort Table, by Katie Lee Joel
1/4 oz. packet yeast
3 c. flour
1 tsp. sugar
1 c. warm water
2 tsp. salt
1 Tbsp. plus 1 tsp. olive oil
Fill a small bowl with hot water. Let sit for 2 min. Dump out the water and combine yeast, 1 Tbsp. flour, sugar and 1/4 c. warm water. Let stand 5 min.
Mix 2 1/2 c. flour and salt. Stir in the yeast mixture, 1 Tbsp. olive oil and 3/4 c. warm water. Mix until dough starts to pull away from sides of bowl. Knead for about 8 minutes. From into a ball. Use remaining olive oil to coat the dough in a bowl and allow to rise 1 hour. Do not punch down. Carefully place on a floured work surface. Flatten into a disc and cut in half. Roll out to desired thinness.
Thursday, January 15, 2009
Nutty Banana Bread
This banana bread from Katie Lee Joel was so good. I add pecans, which I've decided make the banana bread. It took 1 1/2 hours to bake rather than the 45-55 min. she suggests. I was using a Pampered Chef stoneware bread pan though, which may be why it took a little longer. The kids said it was better than my usual banana bread.
2 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/2 c. canola oil
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
3 med. bananas, mashed
1/2 c. chopped pecans
Preheat oven to 350. Grease a loaf pan. Mix flour, baking soda, baking powder and salt. In a separate bowl, beat sugar, oil, eggs and vanilla. Alternately add dry ingredients and buttermilk in three additions. Gently stir in bananas and nuts. Pour into loaf pan and bake 45-55 min.
2 c. flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/2 c. canola oil
2 eggs
1 tsp. vanilla
1/2 c. buttermilk
3 med. bananas, mashed
1/2 c. chopped pecans
Preheat oven to 350. Grease a loaf pan. Mix flour, baking soda, baking powder and salt. In a separate bowl, beat sugar, oil, eggs and vanilla. Alternately add dry ingredients and buttermilk in three additions. Gently stir in bananas and nuts. Pour into loaf pan and bake 45-55 min.
Green Bean Casserole
I decided after making this that I don't really care for fresh green beans. I actually prefer the canned so next time that is how I'm going to make it.
1 1/2 lbs. green beans
4 Tbsp. butter
1 medium onion, finely diced
1 lb. white button mushrooms, sliced
5 Tbsp. flour
2 c. milk
salt
pepper
hot sauce
1 c. grated parmesan
1/4 c. dry bread crumbs
6 shallots, thinly sliced
2-4 c. canola oil
Preheat oven to 375. Butter a 13x9 in. baking dish. Cook green beans if using fresh. Melt butter in a large skillet. Add onions and cook until translucent. Add mushrooms and cook about 8 minutes. Reduce heat to medium low and stir in 3 Tbsp. flour. Cook until golden brown, about 4 minutes. Add milk, slowly, stirring constantly with a wooden spoon. Continue stirring occasionally until the mixture has thickened. Stir in 2 tsp. salt, pepper and hot sauce to taste. Pour mixture over green beans and toss to combine. Stir in parmesan. Pour into the baking dish. Sprinkle with bread crumbs. Bake about 10 minutes.
While the casserole is baking, heat 1 inch canoil in a skillet over medium high heat. Toss shallots in 2 Tbsp. flour. Fry until golden brown. Drain on paper towels and sprinkle with salt. TOp casserole with fried shallots.
1 1/2 lbs. green beans
4 Tbsp. butter
1 medium onion, finely diced
1 lb. white button mushrooms, sliced
5 Tbsp. flour
2 c. milk
salt
pepper
hot sauce
1 c. grated parmesan
1/4 c. dry bread crumbs
6 shallots, thinly sliced
2-4 c. canola oil
Preheat oven to 375. Butter a 13x9 in. baking dish. Cook green beans if using fresh. Melt butter in a large skillet. Add onions and cook until translucent. Add mushrooms and cook about 8 minutes. Reduce heat to medium low and stir in 3 Tbsp. flour. Cook until golden brown, about 4 minutes. Add milk, slowly, stirring constantly with a wooden spoon. Continue stirring occasionally until the mixture has thickened. Stir in 2 tsp. salt, pepper and hot sauce to taste. Pour mixture over green beans and toss to combine. Stir in parmesan. Pour into the baking dish. Sprinkle with bread crumbs. Bake about 10 minutes.
While the casserole is baking, heat 1 inch canoil in a skillet over medium high heat. Toss shallots in 2 Tbsp. flour. Fry until golden brown. Drain on paper towels and sprinkle with salt. TOp casserole with fried shallots.
Meatloaf
After I made this for dinner, Marshall said it was one of the best meals I've ever made. Of course, he likes simple food and I am always trying out new stuff. Funny that he would get so excited over meatloaf. This one's from Katie Lee Joel.
1 Tbsp. olive oil
1/2 med. onion, diced
1 garlic clove, minced
1 medium red pepper, finely diced
1 bay leaf
2 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
2 lbs. lean ground beef
2 eggs, lightly beaten
3/4 dry bread crumbs
1 c. ketchup
1 Tbsp. worcestershire
2 tsp. salt
1 tsp. pepper
Preheat oven to 350. line a baking sheet with parchment paper and spray with oil. Heat the olive oil in a pan over medium heat. Saute onions, garlic, and bay leaf until onions are tender. Add the red pepper and cook until tender. Stir in parsley and thyme and cook another 2 minutes. Allow to cool and discard bay leaf.
Combine beef, eggs, bread crumbs, 1/2 c. ketchup, worcestershire, salt, pepper and cooled vegetables. Place in the center of the baking sheet and form into a loaf. coat with remaining ketchup. Bake for 1 to 1 1/2 hours.
1 Tbsp. olive oil
1/2 med. onion, diced
1 garlic clove, minced
1 medium red pepper, finely diced
1 bay leaf
2 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
2 lbs. lean ground beef
2 eggs, lightly beaten
3/4 dry bread crumbs
1 c. ketchup
1 Tbsp. worcestershire
2 tsp. salt
1 tsp. pepper
Preheat oven to 350. line a baking sheet with parchment paper and spray with oil. Heat the olive oil in a pan over medium heat. Saute onions, garlic, and bay leaf until onions are tender. Add the red pepper and cook until tender. Stir in parsley and thyme and cook another 2 minutes. Allow to cool and discard bay leaf.
Combine beef, eggs, bread crumbs, 1/2 c. ketchup, worcestershire, salt, pepper and cooled vegetables. Place in the center of the baking sheet and form into a loaf. coat with remaining ketchup. Bake for 1 to 1 1/2 hours.
Wednesday, January 14, 2009
Asian Grilled Salmon
We had this last night for dinner. Samantha and Amy really liked it. Lots of great flavor. From Barefoot Contessa Parties.
1 side fresh salmon, boned but skin on (about 3 pounds)
Ingredients
For the marinade:
* 2 tablespoons Dijon mustard
* 3 tablespoons soy sauce
* 6 tablespoons olive oil
* 1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
1 side fresh salmon, boned but skin on (about 3 pounds)
Ingredients
For the marinade:
* 2 tablespoons Dijon mustard
* 3 tablespoons soy sauce
* 6 tablespoons olive oil
* 1/2 teaspoon minced garlic
Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.
Wednesday, January 7, 2009
Chicken Piccata
Adapted from Barefoot Contessa At Home. Really good. There is nothing more I can say.
4 boneless, skinless chicken breasts
salt and pepper
1 c. flour
2 eggs
1 1/2 c. seasoned dried bread crumbs
olive oil
3 Tbsp. butter
1/3 c. fresh squeezed lemon juice, lemon halves reserved
1/2 c. chicken stock
Preheat oven to 400. Place each chicken breast between 2 sheets parchment paper and pound it to 1/4" thick. Mix flour, 1 tsp. salt and 1/2 tsp. pepper on a shallow plate. Ina second plate, beat the eggs, and 1 Tbsp. water together. Place the bread crumbs on a third plate. Dip chicken in flour, then egg, then bread crumbs. Heat 2 Tbsp. olive oil in a pan over medium heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place on a sheet pan. Heat more olive oil and cook the other two breasts. Place on same sheet pan and allow to bake for 5-10 minutes.
For the sauce, wipe out pan with a paper towel and melt 1 Tbsp. butter over medium heat. Add lemon juice, chicken stock, reserved lemon halves, 1/2 tsp. salt and 1/4 tsp. pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 Tbsp. butter and swirl to combine. Discard lemon halves. Serve over chicken.
4 boneless, skinless chicken breasts
salt and pepper
1 c. flour
2 eggs
1 1/2 c. seasoned dried bread crumbs
olive oil
3 Tbsp. butter
1/3 c. fresh squeezed lemon juice, lemon halves reserved
1/2 c. chicken stock
Preheat oven to 400. Place each chicken breast between 2 sheets parchment paper and pound it to 1/4" thick. Mix flour, 1 tsp. salt and 1/2 tsp. pepper on a shallow plate. Ina second plate, beat the eggs, and 1 Tbsp. water together. Place the bread crumbs on a third plate. Dip chicken in flour, then egg, then bread crumbs. Heat 2 Tbsp. olive oil in a pan over medium heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place on a sheet pan. Heat more olive oil and cook the other two breasts. Place on same sheet pan and allow to bake for 5-10 minutes.
For the sauce, wipe out pan with a paper towel and melt 1 Tbsp. butter over medium heat. Add lemon juice, chicken stock, reserved lemon halves, 1/2 tsp. salt and 1/4 tsp. pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 Tbsp. butter and swirl to combine. Discard lemon halves. Serve over chicken.
Grandma's Jell-o
Don't let the carrots scare you. I grew up on this stuff and I still love it. My grandma is the best cook. I make this for all the holidays.
1 pkg. cherry jell-o
grated carrots
chopped pecans
crushed pineapple, drained
Mix jell-o according to directions. Add carrots, pecans and pineapple. Pour into a mold and allow to set up.
1 pkg. cherry jell-o
grated carrots
chopped pecans
crushed pineapple, drained
Mix jell-o according to directions. Add carrots, pecans and pineapple. Pour into a mold and allow to set up.
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