We're trying to get back on track with eating in this week. I also wanted to try out a couple of recipes that I've been holding onto.
1) Quinoa Burgers with a side salad
2) Turkey Black Bean Tacos
3) BBQ Crock Pot Beef Sandwiches with baked beans
4) Bang Bang Shrimp Tacos
5) Blackened Tilapia with roasted broccoli
6) Leftovers
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Sunday, November 13, 2011
Friday, November 11, 2011
Pumpkin Bread
I love fall. It give me the green light to make as many pumpkin baked goods as possible. I love it. One of my favorite things to make is pumpkin bread. It's good by itself, as french toast, in bread pudding, or any other way. It also freezes great.
Pumpkin Bread
(adapted from Martha Stewart's Baking Handbook)
3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 can pumpkin puree
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk
Preheat the oven to 350 degrees. Spray 2-3 loaf pans with a nonstick spray. (I say 2-3 because I got 3 loaves out of the batter but the book says 2). In a large bowl mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment combine the pumpkin and both sugars. Mix on medium until everything has combined well. Add the eggs and oil and mix well, scraping down the sides. Turn the mixer on low speed and add the flour mixture and the buttermilk, alternating, starting and ending with the flour. Mix until just combined.
Divide the batter between your prepared pans. Bake, rotating pans midway, for 55-60 minutes. Let cool for 10 minutes, then turn out onto a wire rack to continue cooling.
Pumpkin Bread
(adapted from Martha Stewart's Baking Handbook)
3 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 can pumpkin puree
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs
1/4 cup vegetable oil
1 2/3 cups buttermilk
Preheat the oven to 350 degrees. Spray 2-3 loaf pans with a nonstick spray. (I say 2-3 because I got 3 loaves out of the batter but the book says 2). In a large bowl mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment combine the pumpkin and both sugars. Mix on medium until everything has combined well. Add the eggs and oil and mix well, scraping down the sides. Turn the mixer on low speed and add the flour mixture and the buttermilk, alternating, starting and ending with the flour. Mix until just combined.
Divide the batter between your prepared pans. Bake, rotating pans midway, for 55-60 minutes. Let cool for 10 minutes, then turn out onto a wire rack to continue cooling.
Wednesday, November 9, 2011
Chicken Fried Rice
I love fried rice. I've made it at home a few times but it always involved a packet of stuff from the grocery store, which was probably 99% salt. I found this recipe on Annie's blog. She has a lot of great recipes and ideas.
I changed this one up a little bit based on food we had at home and the fact that Mr. T is not a fan of eggs. I went with chicken breast, a whole cup of veggies, and dropped down to 2 eggs. Annie's original recipe is linked below so you can see the original.
Chicken Fried Rice
(adapted from Annie's Eats)
1 pound boneless skinless chicken breast, cubed
1 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon cornstarch
2 tablespoon vegetable or canola oil, divided
2 eggs, beaten
2 stalks green onions, minced
4 cups leftover brown rice
1 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce
Few drops sesame oil
Directions:
In a medium mixing bowl, combine the chicken, salt, pepper and cornstarch, and toss well to coat the shrimp. Let sit at room temperature for 10 minutes. Heat a large skillet or wok over high heat. When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil. Swirl to coat the pan well.
Add the chicken to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface. (You may need to do this in two batches to ensure even cooking.) Let it cook for one minute, then flip and cook for an additional minute, so that the chicken is about 80% cooked through. Remove to a plate and set aside.
Lower the heat on the pan to medium. Add the eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the chicken.
Use paper towels to wipe the pan clean and return the pan to high heat. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface.
Drizzle the soy sauce all over the rice, and toss again. Add the peas and carrots, the cooked chicken and eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.
I changed this one up a little bit based on food we had at home and the fact that Mr. T is not a fan of eggs. I went with chicken breast, a whole cup of veggies, and dropped down to 2 eggs. Annie's original recipe is linked below so you can see the original.
Chicken Fried Rice
(adapted from Annie's Eats)
1 pound boneless skinless chicken breast, cubed
1 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon cornstarch
2 tablespoon vegetable or canola oil, divided
2 eggs, beaten
2 stalks green onions, minced
4 cups leftover brown rice
1 cup frozen peas and carrots, defrosted
1 tablespoon soy sauce
Few drops sesame oil
Directions:
In a medium mixing bowl, combine the chicken, salt, pepper and cornstarch, and toss well to coat the shrimp. Let sit at room temperature for 10 minutes. Heat a large skillet or wok over high heat. When a drop of water immediately sizzles and evaporates, the pan is hot enough to add 1 tablespoon of the oil. Swirl to coat the pan well.
Add the chicken to the hot pan and quickly spread them out so that they are in a single layer, and all touching the pan surface. (You may need to do this in two batches to ensure even cooking.) Let it cook for one minute, then flip and cook for an additional minute, so that the chicken is about 80% cooked through. Remove to a plate and set aside.
Lower the heat on the pan to medium. Add the eggs to the pan and stir quickly, to break up and scramble the eggs. When the eggs are almost cooked through but still slightly runny in the middle, remove from the pan to the same plate as the chicken.
Use paper towels to wipe the pan clean and return the pan to high heat. Add the remaining 1 tablespoon of oil, swirling to coat. Once the oil is very hot, add the green onions to the pan and cook until fragrant, about 15 seconds. Add the rice to the pan and mix well to combine with the green onions. Spread the rice out evenly over the pan and let cook without stirring, until you hear the rice grains sizzle, about 1 to 2 minutes. Toss the rice a bit with your spatula, and again spread it out over the cooking surface.
Drizzle the soy sauce all over the rice, and toss again. Add the peas and carrots, the cooked chicken and eggs, and the sesame oil to the pan. Toss to combine all the ingredients well with the rice. Let everything heat back up again until the rice grains are sizzling again. Add additional soy sauce to taste, if needed. Serve.
Monday, November 7, 2011
Zucchini Carrot Bread
I don't like zucchini. My grandmother tried so hard to get us to eat it but it never worked, unless it was in a sweet bread. I know I'm not alone. There is some weird transformation that happens when zucchini is shredded and baked into a delicious bread. It's amazing.
Carrot Zucchini Bread:
(adapted from All Recipes)
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
1 cup grated zucchini
1 cup grated carrots
Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and carrots until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Carrot Zucchini Bread:
(adapted from All Recipes)
Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
1 cup grated zucchini
1 cup grated carrots
Directions:
Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and carrots until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Sunday, November 6, 2011
Meal Plan: Week of November 6th
Last week got a little crazy and we didn't end up eating in as much as we planned on. Birthday, basketball games, and family time got in the way. :) It just means that I can recycle and eat some of it this week.
1) Turkey Burgers with Southwest Cheddar Steak Fries
2) Massive salad with chicken and more than likely some buffalo chicken dressing
3) Skillet-Roasted Chicken Breasts from November/December's Clean Eating Magazine
4) Blackened tilapia with broccoli and cheese grits
5) BBQ Beef roast in the crock pot
1) Turkey Burgers with Southwest Cheddar Steak Fries
2) Massive salad with chicken and more than likely some buffalo chicken dressing
3) Skillet-Roasted Chicken Breasts from November/December's Clean Eating Magazine
4) Blackened tilapia with broccoli and cheese grits
5) BBQ Beef roast in the crock pot
Friday, November 4, 2011
Roasted Garlic Cauliflower Mash
Cauliflower was on sale last week. It made me stop and think about how little I use it and how little I know how to make with it. This is basically the same recipe as this mashed cauliflower recipe but it was good, so I decided to change it up a bit and make something new from something known.
I still have a ways to go but at least I have found another way to enjoy cauliflower.
Roasted Garlic Cauliflower Mash:
1 head of garlic
Olive Oil
Salt
Pepper
1 head of cauliflower
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons plain greek yogurt
3 tablespoons butter
1 tablespoon chicken or vegetable stock
Roast the garlic:
Preheat the oven to 400 degrees. Cut the top of the garlic off.
Place the head of garlic in a piece of parchment paper or foil and drizzle with olive oil and salt and pepper. Wrap the garlic up and cook for 30 minutes.
Make the cauliflower:
Place a pot of water on the stove top to boil. Cut up a head of cauliflower and let it boil for 5-6 minutes. Drain the cauliflower and pat it dry with a paper towel. Add the cauliflower to a food processor along with the salt pepper,
I still have a ways to go but at least I have found another way to enjoy cauliflower.
Roasted Garlic Cauliflower Mash:
1 head of garlic
Olive Oil
Salt
Pepper
1 head of cauliflower
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons plain greek yogurt
3 tablespoons butter
1 tablespoon chicken or vegetable stock
Roast the garlic:
Preheat the oven to 400 degrees. Cut the top of the garlic off.
Place the head of garlic in a piece of parchment paper or foil and drizzle with olive oil and salt and pepper. Wrap the garlic up and cook for 30 minutes.
Make the cauliflower:
Place a pot of water on the stove top to boil. Cut up a head of cauliflower and let it boil for 5-6 minutes. Drain the cauliflower and pat it dry with a paper towel. Add the cauliflower to a food processor along with the salt pepper,
Wednesday, November 2, 2011
Pretzel Rolls
One of our local specialty stores have some amazing sausage choices, including some awesome chicken sausages. We usually eat them with normal white bread rolls but I decided to be adventurous and make pretzel rolls. I'm a little scared of yeast breads and this one had an extra step. What's the worst that could happen? They don't turn out well and we use normal rolls... not the end of the world.
Plus, i've been slacking on my New Year's Resolution and this would get me closer.
Pretzel Rolls:
(Tasty Kitchen)
1-½ cup Warm Water (110°F)
1 package (1/4 Oz. Packet) Active Dry Yeast (not Quick Rise Yeast)
2 teaspoons Sugar
4-½ cups Unbleached All-purpose Flour
2 teaspoons Kosher Salt
4 Tablespoons Unsalted Butter, melted
¼ cups Baking Soda
1 whole Egg, Lightly Beaten
Pretzel Salt, To Sprinkle On Top
In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.
Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface.
Line two sheet pans with parchment paper.
Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
Place the ball on the baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.
Preheat oven to 425°F and place oven racks on the lowest and middle positions.
In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.
With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.
Bake the rolls in the preheated oven for 15-20 minutes.
Plus, i've been slacking on my New Year's Resolution and this would get me closer.
Pretzel Rolls:
(Tasty Kitchen)
1-½ cup Warm Water (110°F)
1 package (1/4 Oz. Packet) Active Dry Yeast (not Quick Rise Yeast)
2 teaspoons Sugar
4-½ cups Unbleached All-purpose Flour
2 teaspoons Kosher Salt
4 Tablespoons Unsalted Butter, melted
¼ cups Baking Soda
1 whole Egg, Lightly Beaten
Pretzel Salt, To Sprinkle On Top
In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.
Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface.
Line two sheet pans with parchment paper.
Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
Place the ball on the baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.
Preheat oven to 425°F and place oven racks on the lowest and middle positions.
In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.
With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.
Bake the rolls in the preheated oven for 15-20 minutes.
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