This is a quick bread I learned how to make at a recent cooking class. I am posting it just in time for everyone to enjoy for St. Patrick's day.
1 1/2 c. whole wheat flour (any will do but King Arthur's is the best)
7 Tbsp. all-purpose flour
1 1/4 c. oats
1 tsp. baking powder
1 tsp. kosher salt (or 1/2 tsp if using table salt)
1 tsp. baking soda
5 Tbsp. dark brown sugar
2 c. whole milk
2 large eggs
4 Tbsp. unsalted butter, melted
1/2 c. oats for garnish
Stir flours, oats, baking powder, salt, baking soda and brown sugar together. In a separate bowl, mix together milk, eggs, and melted butter. Stir the liquid ingredients into the dry ingredients and combine until just mixed. Pour into a greased bread pan. Spread the oats on top of the bread batter and bake at 375 for 75 minutes. Turn the bread out onto a baking tin upside down and bake an additional 10 minutes (this gives the entire loaf a nice crust all over). Cool before cutting. Wrap in plastic wrap at room temperature and this bread will last 5-7 days.
Yield: 1 loaf
Tuesday, February 24, 2009
Friday, February 13, 2009
Cornflake Chicken Strips
This was such an easy recipe that everyone enjoyed. You could make this different everytime by changing the spices too.
3/4 c. crushed cornflake cereal
1/4 tsp. salt or seasoning salt
1/8 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. cajun seasoning (optional)
1/2 c. milk
1 lb. chicken tenders
Mix dry ingredients and put into flat-bottomed bowl. Pour milk into a seperate bowl. Dip chicken in milk then cereal mixture and place on a greased cookie sheet. (Hint: for a crispy tender, spray the top of your tenders lightly with cooking spray as well). Bake at 375 for 20-25 minutes or until no longer pink inside. Serve with dipping sauces.
3/4 c. crushed cornflake cereal
1/4 tsp. salt or seasoning salt
1/8 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. cajun seasoning (optional)
1/2 c. milk
1 lb. chicken tenders
Mix dry ingredients and put into flat-bottomed bowl. Pour milk into a seperate bowl. Dip chicken in milk then cereal mixture and place on a greased cookie sheet. (Hint: for a crispy tender, spray the top of your tenders lightly with cooking spray as well). Bake at 375 for 20-25 minutes or until no longer pink inside. Serve with dipping sauces.
Mexican Spaghetti
This recipe is adapted from the Betty Crooker cookbook. It is a nice twist on a family-favorite.
1 lb. ground beef
1 pkg. taco seasoning
1 can whole kernel corn
1 can diced tomatoes (I like the kind with chilies in them for this recipe)
1 bunch fresh cilantro
1 c. shredded Monterey Jack cheese
4 - 6 oz. spaghetti
Cook spaghetti according to package directions. In a large saucepan, brown ground beef; drain. Add taco seasoning, corn and tomatoes, not draining any of the canned items. Simmer for 5 - 10 minutes. Add cooked pasta and stir. Serve topped with fresh cilantro (do not leave this out - it makes this dish!) and cheese.
1 lb. ground beef
1 pkg. taco seasoning
1 can whole kernel corn
1 can diced tomatoes (I like the kind with chilies in them for this recipe)
1 bunch fresh cilantro
1 c. shredded Monterey Jack cheese
4 - 6 oz. spaghetti
Cook spaghetti according to package directions. In a large saucepan, brown ground beef; drain. Add taco seasoning, corn and tomatoes, not draining any of the canned items. Simmer for 5 - 10 minutes. Add cooked pasta and stir. Serve topped with fresh cilantro (do not leave this out - it makes this dish!) and cheese.
Banana Pancakes
This recipe is from my Aunt Karen and has quickly become a favorite recipe for ripe bananas.
1 c. all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 egg
3/4 c. milk
2 Tbsp. butter or vegetable oil
1/3 c. mashed banana (1 medium)
Sift together the dry ingredients. Combine egg, milk, oil and banana; add to the dry ingredients. Beat until large clumps dissolve. Pour 1/4 c. batter on a hot griddle. Flip when edges brown. Serve with maple syrup (although we just eat them plain because they are so sweet you don't need the syrup!).
1 c. all-purpose flour
2 Tbsp. sugar
2 tsp. baking powder
1 egg
3/4 c. milk
2 Tbsp. butter or vegetable oil
1/3 c. mashed banana (1 medium)
Sift together the dry ingredients. Combine egg, milk, oil and banana; add to the dry ingredients. Beat until large clumps dissolve. Pour 1/4 c. batter on a hot griddle. Flip when edges brown. Serve with maple syrup (although we just eat them plain because they are so sweet you don't need the syrup!).
Wednesday, January 21, 2009
Cinnamon Swirl Bread
I found this recipe a few years ago when I first started making homemade bread and we love it. There is nothing like delicious cinnamon bread for breakfast or a snack. You could also add raisins to this recipe if you are into them, but I have chosen to omit them. I think one of the things that usually scares first-time bread makers is getting the yeast activated. Think of "lukewarm" as the temperature you would take a bath in, then let the yeast do all the work:) Enjoy!
3/4 c. milk
1/2 c. water
1 pkg. active dry yeast
2 eggs
1/4 c. sugar
1/2 tsp. salt
1/4 c. butter, softened
4 c. all-purpose flour
1 Tbsp. milk
3/4 c. sugar
2 Tbsp. cinnamon
1 Tbsp. butter, melted
Warm milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve yeast in warm water and set aside until mixture is frothy, about 10 minutes (this is called proofing). Mix in eggs, sugar, softened butter, and salt. Stir in cooled milk. Add flour gradually to make a stiff dough. Knead dough on a lightly floured surface for about 5 minutes, until smooth and elastic in texture. Place in a large, greased bowl and turn dough so that oil coats all sides. Cover with a damp cloth and let rise until doubled (about an hour).
Roll out on a lightly floured surface into a large rectangle about 1/2 inch thick. Moisten dough with a tablespoon of milk. Mix together sugar and cinnamon and sprinkle on dough. Roll up tightly. Cut in half and tuck the ends under. Place in two well greased bread pans. Lightly grease the top of the loaves. Let rise again for about an hour.
Bake at 350 for 45 minutes or until brown. Remove from pans and brush the tops with butter. Cool.
Makes 2 loaves.
3/4 c. milk
1/2 c. water
1 pkg. active dry yeast
2 eggs
1/4 c. sugar
1/2 tsp. salt
1/4 c. butter, softened
4 c. all-purpose flour
1 Tbsp. milk
3/4 c. sugar
2 Tbsp. cinnamon
1 Tbsp. butter, melted
Warm milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve yeast in warm water and set aside until mixture is frothy, about 10 minutes (this is called proofing). Mix in eggs, sugar, softened butter, and salt. Stir in cooled milk. Add flour gradually to make a stiff dough. Knead dough on a lightly floured surface for about 5 minutes, until smooth and elastic in texture. Place in a large, greased bowl and turn dough so that oil coats all sides. Cover with a damp cloth and let rise until doubled (about an hour).
Roll out on a lightly floured surface into a large rectangle about 1/2 inch thick. Moisten dough with a tablespoon of milk. Mix together sugar and cinnamon and sprinkle on dough. Roll up tightly. Cut in half and tuck the ends under. Place in two well greased bread pans. Lightly grease the top of the loaves. Let rise again for about an hour.
Bake at 350 for 45 minutes or until brown. Remove from pans and brush the tops with butter. Cool.
Makes 2 loaves.
Sunday, January 18, 2009
Jambalya
This recipe was adapted from several different recipes. I make homemade corn fritters for a well-rounded New Orleans meal.
4 boneless, skinless chicken breast halves, cut into thirds
1 lb. kielbasa, sliced on the diagonal into 2-inch pieces
1 15 oz. can diced tomatoes, with juice
1 c. green or red bell pepper, diced into 1-inch pieces
1 c. yellow onion, diced (I omit)
1/2 c. chicken broth
1 c. tomato sauce
1 tsp. dried oregano
2 tsp. Cajun seasoning
1 tsp. minced garlic
1 c. long-grain white rice
Add chicken, kielbasa, tomatoes, peppers, onion, broth and seasonings to a sauce pan. Cook on medium-low for about 30 minutes, until chicken pieces fall apart. Add tomato sauce and rice. Cover and cook another 30 minutes, or until rice is tender. (Add broth or water as needed if it starts to dry out.) The longer you simmer, the better the flavor.
Serves 4.
4 boneless, skinless chicken breast halves, cut into thirds
1 lb. kielbasa, sliced on the diagonal into 2-inch pieces
1 15 oz. can diced tomatoes, with juice
1 c. green or red bell pepper, diced into 1-inch pieces
1 c. yellow onion, diced (I omit)
1/2 c. chicken broth
1 c. tomato sauce
1 tsp. dried oregano
2 tsp. Cajun seasoning
1 tsp. minced garlic
1 c. long-grain white rice
Add chicken, kielbasa, tomatoes, peppers, onion, broth and seasonings to a sauce pan. Cook on medium-low for about 30 minutes, until chicken pieces fall apart. Add tomato sauce and rice. Cover and cook another 30 minutes, or until rice is tender. (Add broth or water as needed if it starts to dry out.) The longer you simmer, the better the flavor.
Serves 4.
Pesto Chicken
This is one of those recipes that is so simple, but has quickly become a family favorite. Our kids don't like pesto, so I make theirs without, but trust me, it is the best part of this chicken.
4 skinless, boneless chicken breasts
1 pkg. Shake N Bake (I use the Parmesan flavored one)
1 -2 Tbsp. pesto
1/2 c. shredded mozzarella cheese
Shake chicken in Shake N Bake to coat; place on a baking sheet or in a pie dish. Bake at 400 for 20 - 25 minutes, until chicken is cook through. Top with pesto and mozzarella cheese and bake for an additional 5 minutes, until cheese is melted. We serve this with steamed veggies and rice.
Serves 4.
4 skinless, boneless chicken breasts
1 pkg. Shake N Bake (I use the Parmesan flavored one)
1 -2 Tbsp. pesto
1/2 c. shredded mozzarella cheese
Shake chicken in Shake N Bake to coat; place on a baking sheet or in a pie dish. Bake at 400 for 20 - 25 minutes, until chicken is cook through. Top with pesto and mozzarella cheese and bake for an additional 5 minutes, until cheese is melted. We serve this with steamed veggies and rice.
Serves 4.
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