Monday, November 29, 2010
Ridiculously easy. Cut round steak into cubes. I use Touchstone Black Angus. Toss in flour, brown. Put into a slow cooker, toss in some taco seasoning (yep), a bit of water, and simmer away.
Warm a corn tortilla, fill with meat and a combination of cheddar and cojita cheese. Roll, cover with sauce from the slow cooker. Garnish with diced onions, jalapeno, cilantro, more cojito cheese, and hot sauce.
Leftover turkey/chicken stock
1 can navy beans, rinsed
Sauteed onion, jalapeno, cilantro (leftover garnish from tacos the other night)
Dried green chilies
Green chili powder
I heated the stock, and added the frozen corn. Then I put that with all the other ingredients into the slow cooker.
I'll serve it with cornbread. (yep, leftover, in the freezer)
Thursday, November 25, 2010
The only stuffing I make is the stuff that gets stuffed into the slow cooker! Pretty simple stuff: saute leeks, onion, celery in butter. Add sage, thyme, salt, and pepper. Toss with dried bread (I used a combination of store-bought whole grain and home made sourdough whole wheat), chicken broth, a couple of eggs. I cooked the wild rice most of the way through, as they were beginning to pop. Put it into the slow cooker, kind of loosely. I add broth or let steam escape throughout the day.
Wednesday, November 24, 2010
Purchased pie crust, an assortment of apples. As I prepared the apples, I dropped them into a bowl with orange and lemon juice. Then added brown sugar, a bit of white sugar, butter, cornstarch, cinnamon, cloves, nutmeg.
For the crumb topping, I put 1 cup flour, 1 stick butter, 2/3 cup brown sugar, 1/4 tsp. salt, and some walnuts I had left in a bag in the back of the cupboard.
Put filling into crust, top with crumb mixture, bake 400F for about 40-50 minutes.
Tuesday, November 23, 2010
Sourdough starter, warm water, whole wheat flour, sugar; mix together and let sit and ferment. In another measuring cup, put some yeast, sugar, flour, warm water; when bubbly add to other mixture.
Add milk, melted butter, salt.. Add flour until able to turn out and knead. I used a combination of AP flour, Hungarian high altitude flour, and Wheat Montana Prairie Gold.
Let rise until doubled, form into rolls, bake.
Combine a bag of cranberries, a couple of cups of sugar, a bit of corn syrup, zest of two oranges, juice of same oranges, grated fresh ginger (about a thumb's worth), cinnamon, cloves, nutmeg. Simmer.
I added a jar of apple butter, then simmered some more.
Monday, November 15, 2010
3 cups all purpose four
1 teaspoon baking powder
½ teaspoon sea salt
½ teaspoon cardamom
1 cup unsalted butter, softened
1 1/2 cup granulated sugar
4 eggs, room temperature
4 teaspoons vanilla extract
1 1/3 cup whole milk, room temperature
Preheat oven to 350 degrees. Line a cupcake pan with wrappers.
In a bowl, sift together flour, baking powder, and salt, cardamom.
In a mixing bowl, beat butter and sugars until light and fluffy. Add the eggs one at a time, mixing just until blended. Beat in vanilla. Add the flour mixture and milk.; mix thoroughly.
Fill each cup 2/3 full and bake for 15-18 minutes (for mini-cupcakes) or until cake tester comes out clean. Cool completely and frost as desired. Makes 96 mini-cupcakes.
Cook 8 oz. sugar in 4 oz. water, with 1 tsp. lemon juice. When it begins to caramelize, add 2 lbs almonds. Stir to coat. Then add 2 T. butter. Spread on cookie sheets in a single layer, cool.
Melt chocolate, I used two bags of chips. I put in about 3/4 of the chips, then when they were melted, added the last bit of chips.
Using a third of the chocolate each time, put the nuts in a bowl, add chocolate, stir. put on a cookie sheet to cool Repeat for a total of 3 times. After the last time, coat with powdered sugar and cocoa.
I followed the recipe in the big red and white checked cookebook...
Except, I added some heavy cream (about 2 Tblsp) mixed with instant coffee when I added the egg, and I also added a 1/4 tsp. of ground black pepper. I decreased the molasses to account for the liquid of the cream.