I like gnocchi, but EJ has had some less-than-awesome
experiences. I had heard that they’re pretty easy to make, and I tried it once, with bad results.
The taste was all right, but the gnocchi were heavy and doughy when they should
have been light and airy. After that day I stayed away from gnocchi for a bit,
until one day I ordered them in a restaurant in Chapel Hill and was reminded of
how wonderfully delicious a properly made gnocchi can be. Gnocchi should be
light and airy, should melt in your mouth, and should be accompanied by fresh
vegetables and preferably high quality cheese (or cheese substitute). And so I
did my research and have since come up with a recipe that made EJ decide he
actually liked gnocchi!
Showing posts with label comfort food. Show all posts
Showing posts with label comfort food. Show all posts
Friday, September 7, 2012
Wednesday, August 31, 2011
Spiced Sweet Potato Fries
Sweet potato is my favorite of the fried starches - or in this case, of the baked starches. Baking the potatoes is just as easy and a million times healthier, and oh so yummy.
I recently heard something I hadn't heard before about making french fries - that with regular potatoes, you should remove excess starch by soaking them in cold water, but that with sweet potatoes, you should try to add some extra starch to add crispiness. I gave it a try with these, and they came out wonderful! Two thumbs up from me and EJ!
I used an Indian spice blend called garam masala - it should be available in the spice section of any grocery store. I've also made sweet potato fries with cajun seasoning, plain old salt, salt and sugar, or with garlic and onion powder. Use what makes you happy!
I recently heard something I hadn't heard before about making french fries - that with regular potatoes, you should remove excess starch by soaking them in cold water, but that with sweet potatoes, you should try to add some extra starch to add crispiness. I gave it a try with these, and they came out wonderful! Two thumbs up from me and EJ!
I used an Indian spice blend called garam masala - it should be available in the spice section of any grocery store. I've also made sweet potato fries with cajun seasoning, plain old salt, salt and sugar, or with garlic and onion powder. Use what makes you happy!
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| From Food pics |
Monday, June 27, 2011
Sausage and Gravy Filled Biscuits
I've become obsessed with Morningstar sausage egg and cheese breakfast pockets, and I eat them way more than I should. They're so good! I decided to try to recreate them myself, but make them vegan and maybe slightly more healthy (I don't think there is ever such a thing as a healthy biscuit, but at least I know I used good, fresh ingredients!)
Anyway, these came out fabulous. Seriously amazing. They were a little time consuming, so next time I make these I probably will just have the biscuits and gravy the old-fashioned way (unstuffed). The reason I stuffed these was because I wanted to freeze them. My husband and I are moving out of state, and I'm trying to cut down on the amount of cooking I do. I'll update this when I find out how they are after being frozen.
Anyway, these came out fabulous. Seriously amazing. They were a little time consuming, so next time I make these I probably will just have the biscuits and gravy the old-fashioned way (unstuffed). The reason I stuffed these was because I wanted to freeze them. My husband and I are moving out of state, and I'm trying to cut down on the amount of cooking I do. I'll update this when I find out how they are after being frozen.
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| From Food pics |
Tuesday, April 5, 2011
Seitan pockets
These were really easy and fun to make. They also made fabulous leftovers. You can really fill them with anything you want - be creative!
Ingredients:
1 recipe Basic, all-purpose dough
1 package seitan
2-3 tbs soy sauce
a few shakes liquid smoke
2-3 tbs vegetarian-friendly steak sauce (I like the Annie's Worchestershire)
About 1 cup shredded cheese (for these, I prefer a sharp cheddar)
Preheat oven to 450
1. Prepare the dough. On the final rising step, you can prepare the seitan.
2. Cut the seitan into strips and saute in a small amount of oil for about 7 minutes, until slightly browned. (Yes, I know its already brown).
3. Add the sauces and saute a bit more. Taste for flavor.
4. Cut the dough into about 6 pieces of equal size. Flatten each piece so that it is about the thickness of a pizza crust. Shape into a circle if you can. Place about 1/6 of the seitan mixture into the lower-center of the dough and top with cheese. Fold the dough over the filling. Press the sides and corners - you can roll them a bit to make them look pretty. Brush the top of each pocket with milk or egg yolk.
5. Bake about about 450 for 8-10 minutes, until the dough is browned.
Ingredients:
1 recipe Basic, all-purpose dough
1 package seitan
2-3 tbs soy sauce
a few shakes liquid smoke
2-3 tbs vegetarian-friendly steak sauce (I like the Annie's Worchestershire)
About 1 cup shredded cheese (for these, I prefer a sharp cheddar)
Preheat oven to 450
1. Prepare the dough. On the final rising step, you can prepare the seitan.
2. Cut the seitan into strips and saute in a small amount of oil for about 7 minutes, until slightly browned. (Yes, I know its already brown).
3. Add the sauces and saute a bit more. Taste for flavor.
4. Cut the dough into about 6 pieces of equal size. Flatten each piece so that it is about the thickness of a pizza crust. Shape into a circle if you can. Place about 1/6 of the seitan mixture into the lower-center of the dough and top with cheese. Fold the dough over the filling. Press the sides and corners - you can roll them a bit to make them look pretty. Brush the top of each pocket with milk or egg yolk.
5. Bake about about 450 for 8-10 minutes, until the dough is browned.
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| From Food pics |
Thursday, February 17, 2011
French Cheese Puffs
These were so easy and very good party pleasers! Make sure to eat them fresh out of the oven, or just re-heat leftovers!
Ingredients:
2 Tbsp butter
1 tsp salt
1/2 tsp cayenne pepper
1 c flour
2 eggs
1 cup grated Swiss/Gruyere cheese
poppy seeds
1. Preheat oven to 425 and spray 2 cookie sheets with some oil.
2. Bring 1 cup water to a simmer in a saucepan. Add the butter, pepper and salt, and bring to a boil. When the butter is melted, remove from heat and add the flour. Stir constantly - you'll end up with a thick paste. Return to low heat and stir for another minute or two (this is where I taste it to make sure its salty enough).
3. Remove from heat and beat in 1 egg at a time until the mixture is creamy and smooth. Add the grated cheese and mix well.
4. Drop by the spoonful on the cookie sheet. Top with poppy seeds. Bake 25-30 minutes, until they are brown and slightly crispy.
Try stirring in some finely chopped broccoli and using cheddar cheese for a variation. I've been wanting to try some sweet ones with ricotta and sugar, or brie and apricot.
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| From Food pics |
Ingredients:
2 Tbsp butter
1 tsp salt
1/2 tsp cayenne pepper
1 c flour
2 eggs
1 cup grated Swiss/Gruyere cheese
poppy seeds
1. Preheat oven to 425 and spray 2 cookie sheets with some oil.
2. Bring 1 cup water to a simmer in a saucepan. Add the butter, pepper and salt, and bring to a boil. When the butter is melted, remove from heat and add the flour. Stir constantly - you'll end up with a thick paste. Return to low heat and stir for another minute or two (this is where I taste it to make sure its salty enough).
3. Remove from heat and beat in 1 egg at a time until the mixture is creamy and smooth. Add the grated cheese and mix well.
4. Drop by the spoonful on the cookie sheet. Top with poppy seeds. Bake 25-30 minutes, until they are brown and slightly crispy.
Try stirring in some finely chopped broccoli and using cheddar cheese for a variation. I've been wanting to try some sweet ones with ricotta and sugar, or brie and apricot.
Thursday, January 20, 2011
Black Truffle Mac n Cheese
So anything with truffle oil is automatically amazing, right? I don't even like mushrooms! This recipe calls for a few different kinds of cheese, but feel free to change it up if you don't like something. I subbed the american cheese for a cheese I found at Earth Fare, a truffle-infused creamy goat cheese, which was amazing. If I could have changed anything, I would have added more blue cheese, but if you don't like blue cheese, leave it out all together! I also couldn't find shaved black truffle in tallahassee, but I bet if you live in a real city you can find it. I fixed it by adding a little more truffle oil, and the truffle flavor in the goat cheese helped.
Ingredients:
1/4 c butter
1/4 c flour
1 cup milk
1 cup heavy cream
8 oz dry macaroni
2 oz american cheese
2 oz cheddar cheese
2 oz swiss cheese
2 oz blue cheese
2 tbsp Worchesterchire sauce
2 tbsp hot sauce
1 tsp thyme
Black truffle, shaved, to taste
salt and pepper
bread crumbs
black truffle oil, to tasste
1. In a large saucepan over low heat, melt the butter and add the flour. Whisk constantly (LOW heat) for about 5 minutes. Slowly pour in the milk and cream, continue to whisk. Bring to a low simmer. The recipe said to simmer (while whisking constantly) for 30 minutes or until the sauce became thick, but that happened for me after about 10 minutes.
2. While this is happening, cook your pasta till its al dente.
3. Once the sauce is thick, turn heat to its lowest setting and stir in the cheese, sauces, truffle shavings, salt, pepper, and thyme. Taste it to see if you like it. I added more salt, pepper, and thyme than the recipe called for. Stir until all the cheese is melted.
4. By this time your pasta should be done. Strain and drizzle with about 1 tbsp truffle oil.
5. Add the macaroni to the cheese sauce and stir to evenly coat. Divide the dish into individual serving dishes, top with bread crumbs and more thyme, and broil until the tops are golden brown. Drizzle with truffle oil, and serve!
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| From Food pics |
Ingredients:
1/4 c butter
1/4 c flour
1 cup milk
1 cup heavy cream
8 oz dry macaroni
2 oz american cheese
2 oz cheddar cheese
2 oz swiss cheese
2 oz blue cheese
2 tbsp Worchesterchire sauce
2 tbsp hot sauce
1 tsp thyme
Black truffle, shaved, to taste
salt and pepper
bread crumbs
black truffle oil, to tasste
1. In a large saucepan over low heat, melt the butter and add the flour. Whisk constantly (LOW heat) for about 5 minutes. Slowly pour in the milk and cream, continue to whisk. Bring to a low simmer. The recipe said to simmer (while whisking constantly) for 30 minutes or until the sauce became thick, but that happened for me after about 10 minutes.
2. While this is happening, cook your pasta till its al dente.
3. Once the sauce is thick, turn heat to its lowest setting and stir in the cheese, sauces, truffle shavings, salt, pepper, and thyme. Taste it to see if you like it. I added more salt, pepper, and thyme than the recipe called for. Stir until all the cheese is melted.
4. By this time your pasta should be done. Strain and drizzle with about 1 tbsp truffle oil.
5. Add the macaroni to the cheese sauce and stir to evenly coat. Divide the dish into individual serving dishes, top with bread crumbs and more thyme, and broil until the tops are golden brown. Drizzle with truffle oil, and serve!
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| From Food pics |
Monday, January 10, 2011
Seitan Pot Pie
I adapted this recipe from my friend April, who adapted it from the Veganomicon. This particular recipe isn't vegan because I used butter and a store bought pie crust, but it would be super easy to make vegan, so that's why I'm tagging this as vegan. I'm not really a fan of "all american" meals, but this is really filling and hearty, and wonderful on a cold night.
Ingredients:
(I suggest getting the veggies cut and the broth ready before you begin, you'll be stirring so much you won't have time to prepare them later. Don't forget to let your pie crust thaw, too!))
1. Pre-made pie crust (you can use just the top, or the top and the bottom) (puff pastry works well too!)
2. About a quarter of a recipe seitan, cut into chunks, or more as you like it (I would say I used about 3 cups of seitan all together)
3. 1/2 a white onion, diced
4. 2 carrots, peeled and sliced
5. 2 celery sticks, sliced
6. one potato, diced
7. 3/4 cup frozen peas (or corn, if you prefer)
8. 3/4 cup cut-up broccoli florets (make them pretty small)
9. 2/3 cup + 1 1/2 cup vegetable broth
10. salt, pepper, thyme, to taste
11. 1/4 cup all-purpose flour
12. 3 tbs butter (or vegan margarine!)
1. Saute the seitan in a little bit of oil for about 8-10 minutes, or until browned. Set aside.
2. In a large saucepot, make your roux. Melt the butter and add the flour, stirring constantly until it browns.
3. Add the onions, stirring pretty constantly. Careful, they'll stick to the bottom, and you don't want that to happen.
4. Stir in the potatoes, carrots and celery; stir for about 8 minutes.
5. Pour in 2/3 c of the veg broth. Stir enough to get the browned bits of roux off the bottom of the pot. Add the frozen peas.
6. Add about half the remaining broth (about 3/4 of a cup). Add your salt, pepper, and thyme to taste. Bring to a simmer.
7. Add the rest of the broth, and simmer, stirring frequently, until the sauce has reduced to a gravy-like consistency.
8. At this time, prepare your pie crust. Grease a large pie plate or cast-iron pot. Roll out the bottom of the pie crust until it is about an inch (n each side) larger than your pie plate. Carefully lift the pie crust into the plate and make sure its snug in there.
9. Spoon the seitan mixture into the pie crust. Roll out the top of the crust and carefully place it over the seitan mixture.
10. Crimp the edges with your fingers or a fork and brush the top with soy milk or egg. Make a few slits in the top for steam to escape, and bake for 45 minutes at 375. Let it cool for at least 10 minutes before serving - its hot!
Ingredients:
(I suggest getting the veggies cut and the broth ready before you begin, you'll be stirring so much you won't have time to prepare them later. Don't forget to let your pie crust thaw, too!))
1. Pre-made pie crust (you can use just the top, or the top and the bottom) (puff pastry works well too!)
2. About a quarter of a recipe seitan, cut into chunks, or more as you like it (I would say I used about 3 cups of seitan all together)
3. 1/2 a white onion, diced
4. 2 carrots, peeled and sliced
5. 2 celery sticks, sliced
6. one potato, diced
7. 3/4 cup frozen peas (or corn, if you prefer)
8. 3/4 cup cut-up broccoli florets (make them pretty small)
9. 2/3 cup + 1 1/2 cup vegetable broth
10. salt, pepper, thyme, to taste
11. 1/4 cup all-purpose flour
12. 3 tbs butter (or vegan margarine!)
1. Saute the seitan in a little bit of oil for about 8-10 minutes, or until browned. Set aside.
2. In a large saucepot, make your roux. Melt the butter and add the flour, stirring constantly until it browns.
3. Add the onions, stirring pretty constantly. Careful, they'll stick to the bottom, and you don't want that to happen.
4. Stir in the potatoes, carrots and celery; stir for about 8 minutes.
5. Pour in 2/3 c of the veg broth. Stir enough to get the browned bits of roux off the bottom of the pot. Add the frozen peas.
6. Add about half the remaining broth (about 3/4 of a cup). Add your salt, pepper, and thyme to taste. Bring to a simmer.
7. Add the rest of the broth, and simmer, stirring frequently, until the sauce has reduced to a gravy-like consistency.
8. At this time, prepare your pie crust. Grease a large pie plate or cast-iron pot. Roll out the bottom of the pie crust until it is about an inch (n each side) larger than your pie plate. Carefully lift the pie crust into the plate and make sure its snug in there.
9. Spoon the seitan mixture into the pie crust. Roll out the top of the crust and carefully place it over the seitan mixture.
10. Crimp the edges with your fingers or a fork and brush the top with soy milk or egg. Make a few slits in the top for steam to escape, and bake for 45 minutes at 375. Let it cool for at least 10 minutes before serving - its hot!
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| From Food pics |
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| From Food pics |
Wednesday, October 13, 2010
Filipino Torta
This is sort of like a meat and potato pancake...but way better. I use Morningstar veggie crumbles to vegetarianize it. You will need Jufran to add the final touch of awesomeness, which you can get at any asian supermarket. Jufran is banana sauce, and tastes like sweet ketchup. Its made in the Philippines and very delicious. You can get a regular or spicy variety, but warning, the spicy one is pretty spicy.
Ingredients:
3 cups thawed Morningstar veggie crumbles
4 eggs, beaten
1 potato, diced very fine
1/2 cup chopped onion
1 clove garlic, minced
salt, pepper
1. Cook the potatoes so they are slightly soft, but not too long because they will fall apart. I submerged mine in boiling water for less than 10 minutes (but I also cut mine larger than I would have liked).
2. Add all ingredients (except eggs) to a large bowl and stir. Let them cool (so that when you pour the eggs in, the eggs don't cook).
3. Add the eggs and combine all ingredients. The contents should be relatively smooth. Like I said, my potatoes were larger than I would have liked, so I smashed them with the back of a spoon.
4. Spray a nonstick skillet with oil, and when the oil is hot, drop a large dollop of meat/potato mixture onto pan. Cook it like a large pancake. If you use a large spatula, you should have no trouble flipping them.
Serve hot with rice and Jufran. Yum!
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| From Food pics |
Ingredients:
3 cups thawed Morningstar veggie crumbles
4 eggs, beaten
1 potato, diced very fine
1/2 cup chopped onion
1 clove garlic, minced
salt, pepper
1. Cook the potatoes so they are slightly soft, but not too long because they will fall apart. I submerged mine in boiling water for less than 10 minutes (but I also cut mine larger than I would have liked).
2. Add all ingredients (except eggs) to a large bowl and stir. Let them cool (so that when you pour the eggs in, the eggs don't cook).
3. Add the eggs and combine all ingredients. The contents should be relatively smooth. Like I said, my potatoes were larger than I would have liked, so I smashed them with the back of a spoon.
4. Spray a nonstick skillet with oil, and when the oil is hot, drop a large dollop of meat/potato mixture onto pan. Cook it like a large pancake. If you use a large spatula, you should have no trouble flipping them.
Serve hot with rice and Jufran. Yum!
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| From Food pics |
Thursday, August 5, 2010
Tomato Basil Pizza
I LOVE to make dough. Pizza dough, bread dough, whatever...there is something so satisfying when I see the yeast bubble in the sugar, and when the dough rises and I get to punch it down, and as a runner, I take any excuse to have extra carbs. (Sometimes I think that the reason I run is so I can eat more carbs!)
I will say this about making a dough: If you don't have a pizza stone, GET ONE. I got one as a wedding gift and I absolutely love it. It makes the crust so perfect for pizza and bread...crispy on the outside and nice and soft on the inside.
Ingredients:
For the dough:
1 package active dry yeast
1/2 cup warm (not hot) water
1 tbsp sugar
2 tsp salt
1 tbsp olive oil, plus a little extra
3 cups flour, plus extra for the counter top
For the toppings:
1 cup fresh basil (chopped pretty small)
1 package firm or extra firm tofu, drained very well
1 tbsp lemon juice
salt, pepper
2 cloves garlic, minced very small
1 tomato, sliced
1. Proof your yeast. Dissolve the sugar into the warm water and add the yeast. Stir the yeast until it is just wet, don't over stir. Let it hang out for 5-10 minutes; it should start getting frothy and foamy. If it doesn't, get a new package of yeast because the first one is dead.
2. Prepare a large bowl for the dough to rise in. Pour in about a tbsp of olive oil and set aside.
3. Assemble the dry ingredients in a large bowl. I only add about 1/2 the flour, because I have made the mistake before of adding way too much flour and that makes your dough very tough. So I add half the flour and add more as i need/knead it.
4. By now the yeast should have proven itself to you. Add the yeast mixture and the oil to the flour and salt and stir. Add flour until you can't stir any more (you won't get very far).
5. Sprinkle some flour onto a very clean and dry counter top. Dump your dough on top of it and any flour that might have gotten stuck in your bowl. Knead it around, it likes to be beaten up. Be rough. Add more flour if the dough gets sticky. You should be kneading for 5-10 minutes, until the dough is nice and stretchy.
6. Form the dough into a large ball and place in prepared bowl. Swirl it around in the oil a bit so it doesn't stick. Cover with a damp, clean kitchen towel and place in a warm dry place to rise. Go away for about an hour.
7. When you come back, the dough should have doubled in size. Make a fist with your hand and punch that dough right in the face. Go ahead, just do it. You will feel the dough deflate a little; that's ok. Turn the dough out onto the floured counter top again and knead for a couple of minutes.
8. If you are not going to use all the dough, take a knife and cut the dough in half, wrapping one half in saran wrap and freezing. If you are going to use it all, skip that step. Take the dough that will be used and put it back in the rising bowl, cover, and go away for at least 15 minutes, but an hour is better. (you can prepare the topping now...scroll down).
9. Finally - time to make pizza! If you already halved the dough, don't half it again. If you haven't, cut the dough in half. This recipe can make 2 14" pizzas.
10. Preheat your oven to 500. Your pizza stone should preheat with the oven.
11. Take a large cookie sheet, the kind with no sides, and cover it with a generous amount of cornmeal (or flour). You will put your pizza on this and slide it onto the stone. Or bake it on this if you have no stone (but you should get one).
12. This is the hardest part for me...making a round pizza. People tell me I'll get it eventually, and they have gotten better. My method is to form the dough into a ball then flatten it. Pick it up by the middle and let gravity do the work...move it around in your hands so that it falls in a circular way, then work your way all around the dough. Once you have a pretty good circle, put it on your cookie sheet and use your fingetips to press the dough and perfect the circle.
13. Apply toppings, slide the pizza from the cookie sheet onto the stone (it might need some prodding) and bake for 7-10 minutes. If you have a stone it will take a little less time. As soon as I see the crust start to brown, I take it out by sliding it back onto the cookie sheet.
15. To make it really awesome, brush the crust with olive oil. Enjoy!!
Making the basil-ricotta topping:
This was adapted from Isa Chandra Moskowitz's Vegan with a Vengeance.
1. Place all ingredients in a large bowl, crush with your fingers until it is the consitency of ricotta cheese.
2. Spread tofu mixture all over pizza. Top with sliced tomatoes. Bake as directed.
I will say this about making a dough: If you don't have a pizza stone, GET ONE. I got one as a wedding gift and I absolutely love it. It makes the crust so perfect for pizza and bread...crispy on the outside and nice and soft on the inside.
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| From Food pics |
Ingredients:
For the dough:
1 package active dry yeast
1/2 cup warm (not hot) water
1 tbsp sugar
2 tsp salt
1 tbsp olive oil, plus a little extra
3 cups flour, plus extra for the counter top
For the toppings:
1 cup fresh basil (chopped pretty small)
1 package firm or extra firm tofu, drained very well
1 tbsp lemon juice
salt, pepper
2 cloves garlic, minced very small
1 tomato, sliced
1. Proof your yeast. Dissolve the sugar into the warm water and add the yeast. Stir the yeast until it is just wet, don't over stir. Let it hang out for 5-10 minutes; it should start getting frothy and foamy. If it doesn't, get a new package of yeast because the first one is dead.
2. Prepare a large bowl for the dough to rise in. Pour in about a tbsp of olive oil and set aside.
3. Assemble the dry ingredients in a large bowl. I only add about 1/2 the flour, because I have made the mistake before of adding way too much flour and that makes your dough very tough. So I add half the flour and add more as i need/knead it.
4. By now the yeast should have proven itself to you. Add the yeast mixture and the oil to the flour and salt and stir. Add flour until you can't stir any more (you won't get very far).
5. Sprinkle some flour onto a very clean and dry counter top. Dump your dough on top of it and any flour that might have gotten stuck in your bowl. Knead it around, it likes to be beaten up. Be rough. Add more flour if the dough gets sticky. You should be kneading for 5-10 minutes, until the dough is nice and stretchy.
6. Form the dough into a large ball and place in prepared bowl. Swirl it around in the oil a bit so it doesn't stick. Cover with a damp, clean kitchen towel and place in a warm dry place to rise. Go away for about an hour.
7. When you come back, the dough should have doubled in size. Make a fist with your hand and punch that dough right in the face. Go ahead, just do it. You will feel the dough deflate a little; that's ok. Turn the dough out onto the floured counter top again and knead for a couple of minutes.
8. If you are not going to use all the dough, take a knife and cut the dough in half, wrapping one half in saran wrap and freezing. If you are going to use it all, skip that step. Take the dough that will be used and put it back in the rising bowl, cover, and go away for at least 15 minutes, but an hour is better. (you can prepare the topping now...scroll down).
9. Finally - time to make pizza! If you already halved the dough, don't half it again. If you haven't, cut the dough in half. This recipe can make 2 14" pizzas.
10. Preheat your oven to 500. Your pizza stone should preheat with the oven.
11. Take a large cookie sheet, the kind with no sides, and cover it with a generous amount of cornmeal (or flour). You will put your pizza on this and slide it onto the stone. Or bake it on this if you have no stone (but you should get one).
12. This is the hardest part for me...making a round pizza. People tell me I'll get it eventually, and they have gotten better. My method is to form the dough into a ball then flatten it. Pick it up by the middle and let gravity do the work...move it around in your hands so that it falls in a circular way, then work your way all around the dough. Once you have a pretty good circle, put it on your cookie sheet and use your fingetips to press the dough and perfect the circle.
13. Apply toppings, slide the pizza from the cookie sheet onto the stone (it might need some prodding) and bake for 7-10 minutes. If you have a stone it will take a little less time. As soon as I see the crust start to brown, I take it out by sliding it back onto the cookie sheet.
15. To make it really awesome, brush the crust with olive oil. Enjoy!!
Making the basil-ricotta topping:
This was adapted from Isa Chandra Moskowitz's Vegan with a Vengeance.
1. Place all ingredients in a large bowl, crush with your fingers until it is the consitency of ricotta cheese.
2. Spread tofu mixture all over pizza. Top with sliced tomatoes. Bake as directed.
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| From Food pics |
Thursday, April 29, 2010
Maffeo-Style Stromboli
These aren't really a stromboli and they aren't really a calzone, but they ARE delicious. When I make these, ej and I have to show some major self control not to eat them all at once. The one featured here was made with spinach, pesto, feta and cheddar cheese, but there are endless combinations of ingredients. Try the veggie pepperoni from Smart Deli with some cheddar cheese and marinara sauce - mm!
Stromzone? Calzoni?
1 pkg active dry yeast (not rapid rise)
1 cup warm, but not hot, water
1 tbsp sugar
3 cups (more or less) flour
1 tbsp salt
olive oil
about 3 cups fresh spinach
about 1/4 cup pesto
about 1 cup shredded cheddar cheese
about 1/2 cup feta cheese
1. proof your yeast. dissolve your sugar in the warm water. add the yeast and give it a light stir. set aside 5-10 minutes.
2. meanwhile, prepare a bread pan for the dough to rise in. drizzle about 2 tsp olive oil in the pan and use a napkin to grease the inside it.
3. after a few minutes, check the yeast to see if it has proven itself. you'll know it has if it starts to get frothy. if it hasn't, give it more time, but if after 5 minutes there is no foam, start over with new yeast.
4. in a large bowl, combine your salt and 1 1/2 cup flour. Add the yeast mixture and oil. Combine and keep adding flour until it is really hard to stir with a wooden spoon. at this point, dump the whole thing out on a very clean and floured counter top.
5. Work on kneading in more of the flour with your hands. you should have to keep adding more. don't let the dough get too stiff though - knead for about 5 minutes once its no longer sticking to your fingers.
6. Roll the dough out roughly into the shape of a triangle. It should be about 1/2 an inch thick and even. Spread with pesto, cheese, and spinach (or whatever else you feel like!).
7. Roll it up carefully so you don't rip it, and so you keep all the insides, well, inside.
8. place the dough in the prepared bread pan. try to arrange it to its as even as possible.
(ok, so this one's not that neat)
9. Cover with a damp towel and let rise at least an hour, until it has noticeably increased in size.
10. preheat oven to 350. bake for about 25 minutes, until the top is golden brown. check the inside to make sure it has completely cooked as well. slice up and enjoy!
Stromzone? Calzoni?
1 pkg active dry yeast (not rapid rise)
1 cup warm, but not hot, water
1 tbsp sugar
3 cups (more or less) flour
1 tbsp salt
olive oil
about 3 cups fresh spinach
about 1/4 cup pesto
about 1 cup shredded cheddar cheese
about 1/2 cup feta cheese
1. proof your yeast. dissolve your sugar in the warm water. add the yeast and give it a light stir. set aside 5-10 minutes.
2. meanwhile, prepare a bread pan for the dough to rise in. drizzle about 2 tsp olive oil in the pan and use a napkin to grease the inside it.
3. after a few minutes, check the yeast to see if it has proven itself. you'll know it has if it starts to get frothy. if it hasn't, give it more time, but if after 5 minutes there is no foam, start over with new yeast.
4. in a large bowl, combine your salt and 1 1/2 cup flour. Add the yeast mixture and oil. Combine and keep adding flour until it is really hard to stir with a wooden spoon. at this point, dump the whole thing out on a very clean and floured counter top.
5. Work on kneading in more of the flour with your hands. you should have to keep adding more. don't let the dough get too stiff though - knead for about 5 minutes once its no longer sticking to your fingers.
6. Roll the dough out roughly into the shape of a triangle. It should be about 1/2 an inch thick and even. Spread with pesto, cheese, and spinach (or whatever else you feel like!).
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| From Food pics |
7. Roll it up carefully so you don't rip it, and so you keep all the insides, well, inside.
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| From Food pics |
8. place the dough in the prepared bread pan. try to arrange it to its as even as possible.
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| From Food pics |
9. Cover with a damp towel and let rise at least an hour, until it has noticeably increased in size.
10. preheat oven to 350. bake for about 25 minutes, until the top is golden brown. check the inside to make sure it has completely cooked as well. slice up and enjoy!
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| From Food pics |
Friday, January 15, 2010
Seitanic Sandwiches
Truly one of my favorite recipes.
These sandwiches are a must for any vegetarian - or for that matter, any non-vegetarian who wants a healthier alternative to steak and cheese. EJ and have them about once a week - sometimes more. They are very tasty and very easy to put together. Seitain is extremely versatile and uber healthy. This is super low fat and simply packed with protein. It is made from wheat gluten protein. Youo can buy seitain pre-packaged (I get mine at New Leaf), or you can make it. I've done both, and its just easier to buy it, but making your own does have advantages (you can flavor it yourself - packaged seitan has no flavor).
Ingredients:
1 package seitain
1 green bell pepper (sliced or diced)
1/2 a white onion (sliced or diced)
2 sub rolls (some weird people call them hoagie buns)
2 tbsp vegan worchestershire sauce (or any steak sauce)
2 tbsp ketchup
1 tbsp soy sauce
a drop of two of liquid smoke
a couple of shakes of garlic and onion powder
shredded cheddar cheese (or whatever you like in your steak and cheese sandiwches!)
Have oven preheated to 350.
1. Saute the peppers and onions in a non stick pan with a little cooking oil for about 304 minutes, or until slightly tender.
2. Add sliced seitan.
3. Add all other ingredients. Saute until everything is hot and peppers and onions are tender.
4. Lay out sub rolls on a baking sheet. Top with desired amount of seitain mixture and add shredded cheese.
5. Put in oven for about 5 minutes, or until bread is lightly crispy and cheese is melted.
These sandwiches are a must for any vegetarian - or for that matter, any non-vegetarian who wants a healthier alternative to steak and cheese. EJ and have them about once a week - sometimes more. They are very tasty and very easy to put together. Seitain is extremely versatile and uber healthy. This is super low fat and simply packed with protein. It is made from wheat gluten protein. Youo can buy seitain pre-packaged (I get mine at New Leaf), or you can make it. I've done both, and its just easier to buy it, but making your own does have advantages (you can flavor it yourself - packaged seitan has no flavor).
Ingredients:
1 package seitain
1 green bell pepper (sliced or diced)
1/2 a white onion (sliced or diced)
2 sub rolls (some weird people call them hoagie buns)
2 tbsp vegan worchestershire sauce (or any steak sauce)
2 tbsp ketchup
1 tbsp soy sauce
a drop of two of liquid smoke
a couple of shakes of garlic and onion powder
shredded cheddar cheese (or whatever you like in your steak and cheese sandiwches!)
Have oven preheated to 350.
1. Saute the peppers and onions in a non stick pan with a little cooking oil for about 304 minutes, or until slightly tender.
2. Add sliced seitan.
3. Add all other ingredients. Saute until everything is hot and peppers and onions are tender.
4. Lay out sub rolls on a baking sheet. Top with desired amount of seitain mixture and add shredded cheese.
5. Put in oven for about 5 minutes, or until bread is lightly crispy and cheese is melted.
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| From Food pics |
Monday, December 7, 2009
Vegetarian Big Mac
EJ loves Big Macs. He loves them so much that his elementary school bumped him from second to third grade because they thought he was so grown up, and even in the third grade, he was still the only kid to get a Big Mac on the field trip!
As an adult, EJ has been a vegetarian for some time, but every now and again I can catch his forlorn sigh as he yearns for just one more Big Mac. This evening I thought I would surprise him...and voila! The Vegetarian Big Mac is born.
Ingredients:
2 Boca griller patties
iceburg lettuce - as much as you can pile on
2 slices orange American cheese (i refused to get Kraft singles, so I bought the Land O Lakes brand...its really good!)
2 hamburger buns
thousand island dressing
(a real Big Mac has pickles, but I left them off because I hate pickles)
Toast burgers until cooked. Assemble the bottom of a hamburger bun, one patty, the cheese, some lettuce, pickle (if using), dressing, another hamburger bottom, another patty, another slice of cheese, more lettuce, more pickles, if using, more dressing, top of bun. I wrapped the entire thing in foil, crushing it together, and popped it in the oven for 3 minutes, just to warm it (cause you know McDonald's always has warm lettuce on their burgers).
I also made my own french fries to go with this. I sliced a potato pretty thin, tossed it in about a tbsp olive oil and tossed in a bunch of salt and pepper. I laid them on a greased cookie sheet and baked at 450 for 20 minutes, flipped, and baked another 7-10 minutes.
As an adult, EJ has been a vegetarian for some time, but every now and again I can catch his forlorn sigh as he yearns for just one more Big Mac. This evening I thought I would surprise him...and voila! The Vegetarian Big Mac is born.
Ingredients:
2 Boca griller patties
iceburg lettuce - as much as you can pile on
2 slices orange American cheese (i refused to get Kraft singles, so I bought the Land O Lakes brand...its really good!)
2 hamburger buns
thousand island dressing
(a real Big Mac has pickles, but I left them off because I hate pickles)
Toast burgers until cooked. Assemble the bottom of a hamburger bun, one patty, the cheese, some lettuce, pickle (if using), dressing, another hamburger bottom, another patty, another slice of cheese, more lettuce, more pickles, if using, more dressing, top of bun. I wrapped the entire thing in foil, crushing it together, and popped it in the oven for 3 minutes, just to warm it (cause you know McDonald's always has warm lettuce on their burgers).
I also made my own french fries to go with this. I sliced a potato pretty thin, tossed it in about a tbsp olive oil and tossed in a bunch of salt and pepper. I laid them on a greased cookie sheet and baked at 450 for 20 minutes, flipped, and baked another 7-10 minutes.
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| From Food pics |
Wednesday, November 18, 2009
Low fat shepherd's pie
This was awesome! It was one of those dishes that ej tastes, gets a huge grin, and slaps me a high five, saying "nice job!"
Ingredients:
Mashed potato topping:
3 large idaho potatoes, chopped
1/2 cup fat free milk
1/4 cup plain greek yogurt
2 egg whites
1 tsp garlic powder and onion powder
salt and pepper, to taste
Faux meat:
1 small onion, diced
2 cloves garlic, minced
1 carrot, chopped
2 cups frozen peas
1 can corn kernels
Gravy:
1 cup fat free milk
2 tbsp flour
1/4 cup grated parmesan cheese
3 veg bullion cubes
2 tsp soy sauce
few drops liquid smoke
Preheat oven to 350.
1. Boil chopped potatoes in salted water until tender (about 15 minutes). I left the skins on them, but if you prefer to peel them, do that before you boil.
2. In the meantime, saute the garlic in a non stick skillet with a little spray oil. Saute for 30 seconds to a minute, then add onions. Saute until the onions are translucent.
3. Add frozen faux hambruger crumbles. My preference are Morningstar. I bet this would be awesome with chopped seitan, though.
4. When meat has thawed, add carrots and saute for about 5 more minutes, or until the carrots are tender.
5. Remove from heat and add the peas and corn. The peas can still be frozen.
6. By this time, the potatoes should be done. Strain them and put in a large bowl. Mash with a potato masher. Add the rest of the ingredients for the mashed potato topping and stir well. Taste to see if more garlic, onion powder, salt or pepper should be added.
7. Make the gravy. In a saucepan, add milk, crumbled veg bullion cubes, soy sauce and liquid smoke. Stir well. Turn the heat on high and add the flour and whisk it in. Watch for it to boil, and the second it starts boiling, turn the heat to low and whisk without stopping until it thickens (2-4 minutes). If it never thickens, you can add a little more flour and try again.
8. Once you get your gravy to the desired consistency, add the grated cheese (you could sub any other type of cheese you want, or leave it out. I bet cheddar would be really good). Stir until the cheese is melted.
9. Combine the gravy with the faux meat and stir well.
10. Spray a baking dish with oil. I used a large pie plate, but a casserole dish would be fine. Add the faux meat and spoon the potatoes over the top, spreading evenly.
11. Bake uncovered for 10 minutes at 350. Turn the broiler on and bake for another 8-10 minutes, until the potatoes start to brown. Mine hadn't browned after 10 minutes, so I transferred it to the top oven rack and baked for another 5. Then it was perfect.
Ingredients:
Mashed potato topping:
3 large idaho potatoes, chopped
1/2 cup fat free milk
1/4 cup plain greek yogurt
2 egg whites
1 tsp garlic powder and onion powder
salt and pepper, to taste
Faux meat:
1 small onion, diced
2 cloves garlic, minced
1 carrot, chopped
2 cups frozen peas
1 can corn kernels
Gravy:
1 cup fat free milk
2 tbsp flour
1/4 cup grated parmesan cheese
3 veg bullion cubes
2 tsp soy sauce
few drops liquid smoke
Preheat oven to 350.
1. Boil chopped potatoes in salted water until tender (about 15 minutes). I left the skins on them, but if you prefer to peel them, do that before you boil.
2. In the meantime, saute the garlic in a non stick skillet with a little spray oil. Saute for 30 seconds to a minute, then add onions. Saute until the onions are translucent.
3. Add frozen faux hambruger crumbles. My preference are Morningstar. I bet this would be awesome with chopped seitan, though.
4. When meat has thawed, add carrots and saute for about 5 more minutes, or until the carrots are tender.
5. Remove from heat and add the peas and corn. The peas can still be frozen.
6. By this time, the potatoes should be done. Strain them and put in a large bowl. Mash with a potato masher. Add the rest of the ingredients for the mashed potato topping and stir well. Taste to see if more garlic, onion powder, salt or pepper should be added.
7. Make the gravy. In a saucepan, add milk, crumbled veg bullion cubes, soy sauce and liquid smoke. Stir well. Turn the heat on high and add the flour and whisk it in. Watch for it to boil, and the second it starts boiling, turn the heat to low and whisk without stopping until it thickens (2-4 minutes). If it never thickens, you can add a little more flour and try again.
8. Once you get your gravy to the desired consistency, add the grated cheese (you could sub any other type of cheese you want, or leave it out. I bet cheddar would be really good). Stir until the cheese is melted.
9. Combine the gravy with the faux meat and stir well.
10. Spray a baking dish with oil. I used a large pie plate, but a casserole dish would be fine. Add the faux meat and spoon the potatoes over the top, spreading evenly.
11. Bake uncovered for 10 minutes at 350. Turn the broiler on and bake for another 8-10 minutes, until the potatoes start to brown. Mine hadn't browned after 10 minutes, so I transferred it to the top oven rack and baked for another 5. Then it was perfect.
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| From Food pics |
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| From Food pics |
Tuesday, January 13, 2009
Eggplant Parmesan a la Melissa
I haven't posted anything in awhile. That's because I recently purchased two new cookbooks, and I've really been enjoying these recipes. The books are The Veganomicon and Vegan with a Vengeance, both by Isa Chandra Moskowitz. These books rock my world (as well as ej's since he directly benefits with all this awesome food).
Eggplant Parmesan a la Melissa is a classic. If I could pick a recipe that I was known for, it would probably be this one. When I became a vegetarian, eggplant parm was one of the first dishes I fell in love with (because, before I was a vegetarian, I didn't really have a taste for vegetables. Ask my dad. He'll tell you "When Mimi was young, if there was even a speck of green on her food, she wouldn't eat it." And this is very true). My dad would make this dish for family parties and gatherings, and now that I am a little older and wiser, I can now make it whenever I please.
Which brings me to a very important point. Its the New Year, and, just like ej and me, most people are trying to eat better. Though this dish may not be the most healthy meal, it can be impressive, and I bust it out when I want to make an impression (like when I made it on New Year's Eve for ej's family). The finished product is very satisfying because it can be time consuming, but it also looks so beautiful and delicious. I am always so proud when an Eggplant Parmesan a la Melissa comes out of the oven.
Ingredients:
1 eggplant
about 1 dozen eggs
1/2 cup milk
4 tbsp pesto
1 container italian style bread crumbs
vegetable oil, for frying
28 oz crushed tomato
4 cloves garlic, minced
1/2 of a white onion, diced
salt, pepper
1 tbsp onion powder
2 tsp garlic powder
t tsp basil
1 tsp oregano
2 blocks frozen, chopped spinach, thawed and drained well
4 cups shredded mozzarella cheese
1 handful Parmesan cheese
For the tomato sauce:
Of course, you can cheat and use canned tomato sauce. Some of it is quite good.
1) Heat 2 tbsp olive oil in a sauce pan. When oil is hot, add garlic. Saute for 30 seconds to a minute - be careful not to burn it.
2) Add onion and saute until translucent (a minute or two)
3) Add tomatoes and stir well.
4) Add all spices. Stir. Cover and simmer for 20-30 minutes. Set aside.
For the eggplant:
1) Peel it, then slice it. The slices should be no more than 1/2" thick - less is better.
2) I like to create an assembly line for this step. On my left, I have a plate with the sliced eggplant. Then I crack the eggs in a bowl, add the milk and pesto, and stir very well. Its hard to break up all the pesto, but do your best. Some chunks are ok (a hand mixer or blender works well for this step). Then I put my bread crumbs on a plate, and keep an empty plate to my right. So the order is: naked eggplant on left, then egg mixture, bread crumbs, and plate.
3) Dip the eggplant in the eggs, transfer the eggplant to the bread crumbs and coat. Leave them on the right side plate when you're done with them. I usually double batter (dip in eggs and bread crumbs a second time) about half of the eggplant slices - especially the thicker ones.
4) Heat vegetable oil in a large frying pan. Place the eggplant slices in the oil for 2-3 minutes and flip. I cook them until they are golden brown on each side. Place cooked slices on several layers of paper towels to soak up extra oil.
* Oil tends to go flying in this step, and I have stained many a shirt. Wear an apron or a shirt you don't care about.
Putting the dish together:
1) Preheat the oven to 350.
2) In a large casserole dish, spread some of the tomato sauce over the bottom. Place several eggplant slices in a single layer over the sauce. Dribble more sauce over the eggplant. You don't want to add too much sauce, it will make the dish mushy. I usually use no more than a cup of sauce per layer.
3) Take a handful of the thawed and drained spinach, and squeeze to drain any excess liquid. Spread it over the eggplant/sauce layer. I usually use about two handfuls of spinach per layer. Over the spinach, spread a handful or two of mozzarella cheese. Over that, dribble some more tomato sauce.
4) Repeat these steps until the topmost layer. The topmost layer should end with the mozzarella cheese, and over that I sprinkle a handful of Parmesan cheese.
5) Cover with tin foil and bake at 350 for 25 minutes. Remove tin foil and bake another 10 minutes, or until the top layer of cheese is melted and slightly brown.
Eggplant Parmesan a la Melissa is a classic. If I could pick a recipe that I was known for, it would probably be this one. When I became a vegetarian, eggplant parm was one of the first dishes I fell in love with (because, before I was a vegetarian, I didn't really have a taste for vegetables. Ask my dad. He'll tell you "When Mimi was young, if there was even a speck of green on her food, she wouldn't eat it." And this is very true). My dad would make this dish for family parties and gatherings, and now that I am a little older and wiser, I can now make it whenever I please.
Which brings me to a very important point. Its the New Year, and, just like ej and me, most people are trying to eat better. Though this dish may not be the most healthy meal, it can be impressive, and I bust it out when I want to make an impression (like when I made it on New Year's Eve for ej's family). The finished product is very satisfying because it can be time consuming, but it also looks so beautiful and delicious. I am always so proud when an Eggplant Parmesan a la Melissa comes out of the oven.
Ingredients:
1 eggplant
about 1 dozen eggs
1/2 cup milk
4 tbsp pesto
1 container italian style bread crumbs
vegetable oil, for frying
28 oz crushed tomato
4 cloves garlic, minced
1/2 of a white onion, diced
salt, pepper
1 tbsp onion powder
2 tsp garlic powder
t tsp basil
1 tsp oregano
2 blocks frozen, chopped spinach, thawed and drained well
4 cups shredded mozzarella cheese
1 handful Parmesan cheese
For the tomato sauce:
Of course, you can cheat and use canned tomato sauce. Some of it is quite good.
1) Heat 2 tbsp olive oil in a sauce pan. When oil is hot, add garlic. Saute for 30 seconds to a minute - be careful not to burn it.
2) Add onion and saute until translucent (a minute or two)
3) Add tomatoes and stir well.
4) Add all spices. Stir. Cover and simmer for 20-30 minutes. Set aside.
For the eggplant:
1) Peel it, then slice it. The slices should be no more than 1/2" thick - less is better.
2) I like to create an assembly line for this step. On my left, I have a plate with the sliced eggplant. Then I crack the eggs in a bowl, add the milk and pesto, and stir very well. Its hard to break up all the pesto, but do your best. Some chunks are ok (a hand mixer or blender works well for this step). Then I put my bread crumbs on a plate, and keep an empty plate to my right. So the order is: naked eggplant on left, then egg mixture, bread crumbs, and plate.
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| From Food pics |
3) Dip the eggplant in the eggs, transfer the eggplant to the bread crumbs and coat. Leave them on the right side plate when you're done with them. I usually double batter (dip in eggs and bread crumbs a second time) about half of the eggplant slices - especially the thicker ones.
4) Heat vegetable oil in a large frying pan. Place the eggplant slices in the oil for 2-3 minutes and flip. I cook them until they are golden brown on each side. Place cooked slices on several layers of paper towels to soak up extra oil.
* Oil tends to go flying in this step, and I have stained many a shirt. Wear an apron or a shirt you don't care about.
Putting the dish together:
1) Preheat the oven to 350.
2) In a large casserole dish, spread some of the tomato sauce over the bottom. Place several eggplant slices in a single layer over the sauce. Dribble more sauce over the eggplant. You don't want to add too much sauce, it will make the dish mushy. I usually use no more than a cup of sauce per layer.
3) Take a handful of the thawed and drained spinach, and squeeze to drain any excess liquid. Spread it over the eggplant/sauce layer. I usually use about two handfuls of spinach per layer. Over the spinach, spread a handful or two of mozzarella cheese. Over that, dribble some more tomato sauce.
4) Repeat these steps until the topmost layer. The topmost layer should end with the mozzarella cheese, and over that I sprinkle a handful of Parmesan cheese.
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| From Food pics |
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| From Food pics |
5) Cover with tin foil and bake at 350 for 25 minutes. Remove tin foil and bake another 10 minutes, or until the top layer of cheese is melted and slightly brown.
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| From Food pics |
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| From Food pics |
Monday, October 20, 2008
Cheese and garlic bread
This recipe goes along with comfort foods, because there is nothing better than hot bread, fresh from the oven. This was also the first recipe I could put together on my own. My mom's kitchen was the best to cook in (of course I didn't realize at the time - I only realized when I had my own kitchen and discovered that my gadgets aren't nearly as high quality as my mother's. Nor do I have as much counter space). When I tried the recipe (and it worked!) I was ecstatic, and baked the bread all the time. As time went on, I baked less and less, and cooked more and more, until here I am, 15 years later, in search of that original recipe. I tried several, and none were quite right, and after a lot of tweaking, I finally decided on the final version. And now I present Baby Melissa's Cheese Bread (with modifications).
Ingredients:
2 cups warm milk
2 packets active dry yeast
2 tsp salt
1 tsp sugar
2 tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup grated cheddar cheese
3 tbsp grated Parmesan cheese
5 cups flour
1. Heat milk - I microwave 2 cups of milk for 2 1/2 minutes. You want it hot, but not so hot that it gets a skin. Mix the milk and the 2 packets of yeast in a bowl. Let sit 5 minutes.
2. After 5 minutes, add garlic, onion, salt, sugar, butter and about a quarter of the cheese. The reason I add some of the cheese now is because the hot milk will melt it, mixing it with everything. I like to keep some of it for later so that there are also pieces of cheese in the bread.
3. Add the flour, a little at a time. Also add the rest of the cheese, but reserve a little Parmesan for a garnish. When it becomes too hard to stir with a spoon, I knead it in the bowl with my hands. If you choose to do this (if you don't have an electric mixer, like myself (ahem, christmas present!?!)), put some oil on your hands so the dough doesn't stick to them as much.
4. Once the dough is kneaded, grease 2 bread pans and divide the dough in half. Put some more oil on your hands and press the dough into the pan - not too firmly, but you want the dough to reach all the corners. The oil on your hands help coat the bread with oil, too - it will brown nicely. Now, sprinkle some Parmesan cheese on top for a garnish.
5. Cover with a damp dish cloth and let rise for ~ 1 hour.
This is what it will look like after an hour (it should double in size).
6. Preheat the overn to 350. Bake for 20-25 minutes. Serve warm.
Ingredients:
2 cups warm milk
2 packets active dry yeast
2 tsp salt
1 tsp sugar
2 tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
1 cup grated cheddar cheese
3 tbsp grated Parmesan cheese
5 cups flour
1. Heat milk - I microwave 2 cups of milk for 2 1/2 minutes. You want it hot, but not so hot that it gets a skin. Mix the milk and the 2 packets of yeast in a bowl. Let sit 5 minutes.
2. After 5 minutes, add garlic, onion, salt, sugar, butter and about a quarter of the cheese. The reason I add some of the cheese now is because the hot milk will melt it, mixing it with everything. I like to keep some of it for later so that there are also pieces of cheese in the bread.
3. Add the flour, a little at a time. Also add the rest of the cheese, but reserve a little Parmesan for a garnish. When it becomes too hard to stir with a spoon, I knead it in the bowl with my hands. If you choose to do this (if you don't have an electric mixer, like myself (ahem, christmas present!?!)), put some oil on your hands so the dough doesn't stick to them as much.
4. Once the dough is kneaded, grease 2 bread pans and divide the dough in half. Put some more oil on your hands and press the dough into the pan - not too firmly, but you want the dough to reach all the corners. The oil on your hands help coat the bread with oil, too - it will brown nicely. Now, sprinkle some Parmesan cheese on top for a garnish.
5. Cover with a damp dish cloth and let rise for ~ 1 hour.
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| From Food pics |
This is what it will look like after an hour (it should double in size).
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| From Food pics |
6. Preheat the overn to 350. Bake for 20-25 minutes. Serve warm.
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| From Food pics |
Tuesday, September 30, 2008
Cheesy, yummy lasagna
Comfort food is something we all need once in a while. I needed some comfort food Sunday night. Typical comfort food for me is thick, hot, cheesy Italian food, maybe because my family is italian and it brings me back to my roots. I remember Sunday dinners at my grandma's. We would walk in, and her house would smell like gravy, and there would be bread everywhere, and all my aunts and uncles and cousins would be there. we would all sit at her dining room table under her replication of the Last Supper and eat and eat. All her food was covered with meat, and were my grandmother alive, she would probably not love the fact that I no longer eat meat. Indeed, my uncles tease me for it every time I see them (though they are very accommodating).
So enough blabbing, time to start talking about the food! This really hit the spot for both me and EJ.
Ingredients:
1 package lasagna noodles
1 tub ricotta cheese (part-skim)
2 packages shredded mozzarella cheese (part-skim)
2 eggs
1/4 - 1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/2 tsp oregano
1/2 package fresh spinach
1-2 jars tomato sauce
1. Preheat oven to 375.
2. Start a large pot of boiling water. Add a couple tablespoons of salt to it.
3. Meanwhile, in a large bowl, combine ricotta, eggs, 1 package mozzarella cheese, and spices. Mix well. I like to use my hands, though this can get cold!
4. Place lasagna noodles in boiling water.
5. When the noodles are done, strain them in a large colander. Rinse them with cold water or else they will be too hot to handle.
6. In a large casserole dish, spread a little tomato sauce along the bottom (1/4 inch thick).
7. Layer lasagna noodles, ricotta, spinach, and more sauce. Repeat until the top of the dish is reached or you run out of ingredients. The top layer should be noodles, tomato sauce and the other package of mozzarella cheese.
8. Cover the dish with tin foil. Bake 25 minutes.
9. Remove in foil, bake another 10 minutes.
10. Serve and enjoy!
**NOTE: unexplained happiness and love for all things may be a side effect.
So enough blabbing, time to start talking about the food! This really hit the spot for both me and EJ.
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| From Food pics |
Ingredients:
1 package lasagna noodles
1 tub ricotta cheese (part-skim)
2 packages shredded mozzarella cheese (part-skim)
2 eggs
1/4 - 1/2 tsp salt
1/4 tsp pepper
1/2 tsp basil
1/2 tsp oregano
1/2 package fresh spinach
1-2 jars tomato sauce
1. Preheat oven to 375.
2. Start a large pot of boiling water. Add a couple tablespoons of salt to it.
3. Meanwhile, in a large bowl, combine ricotta, eggs, 1 package mozzarella cheese, and spices. Mix well. I like to use my hands, though this can get cold!
4. Place lasagna noodles in boiling water.
5. When the noodles are done, strain them in a large colander. Rinse them with cold water or else they will be too hot to handle.
6. In a large casserole dish, spread a little tomato sauce along the bottom (1/4 inch thick).
7. Layer lasagna noodles, ricotta, spinach, and more sauce. Repeat until the top of the dish is reached or you run out of ingredients. The top layer should be noodles, tomato sauce and the other package of mozzarella cheese.
8. Cover the dish with tin foil. Bake 25 minutes.
9. Remove in foil, bake another 10 minutes.
10. Serve and enjoy!
**NOTE: unexplained happiness and love for all things may be a side effect.
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