Wednesday, October 31, 2012

Pumpkin Nut Bread

The recipe:
2/3 cups butter, softened
1 1/3 cup white sugar
1 1/3 cup brown sugar
4 eggs, beaten
1/2 cup coffee
2 cups canned pumpkin puree
2 tsp. vanilla
2 2/3 cups flour
1/3 cup milled flax seed, wheat germ (totals 1/3 cup, blended)
2 tsp. baking soda
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnmon
1/2 tsp. cloves
1/2 tsp. ginger
1 cup chopped nuts

Cream together butter and sugar, add eggs.

Add vanilla, coffee, pureed pumpkin. Mix well.
In another bowl, measure out the dry ingredients, mix. Then, add to the wet ingredients. Stir well.
I made several small loaves, using two ice cream scoops of batter per loaf. The pans were prepared with butter and waxed paper strips to facilitate removal. I used a cookie scoop for the mini-muffins.
The baked in a 350F convection oven, the mini-loaves about 26 minutes, and the mini-muffins, about 15 minutes.

Squash Soup

The squash was cut in half, cleaned out, and seasoned with salt, pepper, half a garlic clove, and dried sage (from my garden.) I placed them in a glass baking dish, with some water, cut side down, and baked until done. The garlice steamed inside the cavity.
I scooped out the flesh, along with one of the pieces of garlic, and put it in the container for my immersion blender.

I added a small package of reduced chicken stock, and pureed until very smooth. I put this base in a jar, and when ready, I just added a bit more water, and some cream, heat and serve.
I stirred in plain yogurt as added zing at the very end.

Tuesday, October 30, 2012

Onion Rings

Started out with some yogurt, love this stuff!

Yellow onions, bathed in yogurt.
Add flour, baking powder, s & p.
Knock off extra glop, fry.


I used quick cooking oatmeal (I find the old-fashioned a bit too chewy for my tastes), wheat germ, milled flax seed, walnuts, almonds, hazelnuts; put it on a rimmed baking sheet, then baked for a bit to toast. When it became fragrant, I pulled it out, added cinnamon, cardamom, allspice, cloves, and toasted soybeans (not salted).
In a small saucepan, I boiled a bit of vegetable oil, honey, and molasses. Then, I poured that over the dry mixture, stirred well, and put back on the baking sheet and put it in a low oven, 200F, for about 30 minutes or so.

Sunday, October 28, 2012

Oatmeal Chocolate Chip Cookies

1/2 cup butter
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking soda
2 cups quick-cooking oatmeal
1/2 cup wheat germ
1/2 cup milled flax seed
1 pkg chocolate chips
1 1/2 cup chopped walnuts

Cream butter and sugars. Add eggs and vanilla. Mix well. Add the flour and soda, mix, add the rest of the ingredients.
I used a small scoop, it made 46 cookies.
Bake at 350F, I used the convection setting, for about 8 minutes.

Saturday, October 27, 2012

Sausage and Cheese Calzones

Although we have enjoyed calzones for a long time, I got the idea for these from The Pioneer Woman, you can probably check her website for exact measurements. This is what I did.
I started by thawing frozen bread dough, dinner rolls. Then, made the filling: part skim ricotta (it was on sale), shredded Italian blend cheese, parmesan (yes, the stuff in the green can), Italian sausage, cooked with diced onion, green peppers and grated garlic. I use a microplane to grate the garlic. After the sausage mixture cooled, I added it to the cheese mixture with one egg.
I rolled out each bit of dough, added filling, turned it over and sealed the edges by rolling them. I find that works better than using a fork to crimp. Brushed each with egg wash, put a slit in the top of each one for the steam to escape (otherwise, they might burst open).
They were baked for about 17 minutes, 350F, convection.
I zapped some leftover pizza sauce in the microwave and served it along side the calzones, for dipping.

Nutty Pancakes

I used James Beard's recipe, a couple of cups of flour, a tablespoon of sugar, 4 teaspoons baking powder, 1 teaspoon salt. In another bowl I combined a couple of eggs, 1 1/2 cups milk (although I added more milk later because it was too thick), half a stick of butter, melted, and vanilla. The original recipe did not call for vanilla, but I always add either vanilla or almond extract to my pancakes and waffles. Because I like it. Combined wet with the dry, then let it sit on the counter until I was ready for it.
When it came time to make them, I ladled out the batter onto a cast iron griddle, then sprinkled chopped nuts over them. I used pecans, walnuts, and almonds. Watch it when you turn them as the nuts can burn easily.

Thursday, October 25, 2012

Lobster for Lunch: Bisque and Brie

I know, I know, I didn't use crushed shrimp or lobster shells... deal with it.
I had some leftover lobster, so thought this would make a great lunch today.
Saute: finely diced shallots, carrot, celery, add Marsala (the liquor store was out of Madeira) and reduce. Add some chicken stock, finely diced tomatoes (about 3 cherry tomatoes that were sitting on the counter and needed to be eaten), heavy cream, and diced lobster.
Heat, eat.
The bread was toasted ciabatta, leftover from last night's dinner, warmed, with some brie (it was on sale).