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
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Sunday, November 6, 2011
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.
Monday, October 31, 2011
Basic Pizza Dough
I, along with the rest of the United States, love pizza. We do order out for pizza a decent amount but we also love to have make your own pizza nights here at the house. Basic pizza dough obviously makes great pizza but it also is great for making strombolis and calzones.
This recipe makes 2 balls of dough. I like to go ahead and throw one in the freezer so i'm always prepared. If you're cooking for one then cut the loaf into smaller pieces.
Pizza Dough:
(Martha Stewart's Baking Handbook)
1 cup warm water (110 degrees)
1/4 teaspoon sugar
1 envelope active dry yeast
2 3/4 cups unbleached flour
1 teaspoon table salt
1 1/2 tablespoons olive oil
Fine cornmeal, for dusting
In a small bowl , sprinkle the sugar and yeast in the warm water. Mix with a fork and let sit for 5 minutes or until foamy.
In a food processor, pulse the flour and salt to combine. Add the yeast water mixture and the olive oil; pulse until the mixture comes together but it still slightly sticky. Turn the dough out onto a slightly floured work surface; kneed four or five times until a smooth ball forms.
Place dough ball into a slightly oiled bowl, smooth side up. Cover with plastic wrap and let rise in a warm place for about 40 minutes, or until doubled in size.
Punch dough down, fold onto its self four or five times. Place back in the bowl, smooth side up, and let rise for an additional 30-40 minutes.
Punch dough down again. Turn out on a floured surface and divide the dough into 2 pieces. Knead each piece of dough 4 or 5 ties and turn into a smooth ball. If freezing, wrap the dough in plastic and let thaw in the refrigerator before using. Otherwise roll out and top with your favorite toppings.
This recipe makes 2 balls of dough. I like to go ahead and throw one in the freezer so i'm always prepared. If you're cooking for one then cut the loaf into smaller pieces.
Pizza Dough:
(Martha Stewart's Baking Handbook)
1 cup warm water (110 degrees)
1/4 teaspoon sugar
1 envelope active dry yeast
2 3/4 cups unbleached flour
1 teaspoon table salt
1 1/2 tablespoons olive oil
Fine cornmeal, for dusting
In a small bowl , sprinkle the sugar and yeast in the warm water. Mix with a fork and let sit for 5 minutes or until foamy.
In a food processor, pulse the flour and salt to combine. Add the yeast water mixture and the olive oil; pulse until the mixture comes together but it still slightly sticky. Turn the dough out onto a slightly floured work surface; kneed four or five times until a smooth ball forms.
Place dough ball into a slightly oiled bowl, smooth side up. Cover with plastic wrap and let rise in a warm place for about 40 minutes, or until doubled in size.
Punch dough down, fold onto its self four or five times. Place back in the bowl, smooth side up, and let rise for an additional 30-40 minutes.
Punch dough down again. Turn out on a floured surface and divide the dough into 2 pieces. Knead each piece of dough 4 or 5 ties and turn into a smooth ball. If freezing, wrap the dough in plastic and let thaw in the refrigerator before using. Otherwise roll out and top with your favorite toppings.
Saturday, October 29, 2011
Weekly Meal Plan: October 30
It's almost November. Goodness. Mr. T's birthday is on Wednesday so we will be either going out or i'll be making a steak dinner. We will see.
As for the rest of the week I'm planning on making a soup or white chicken chili for the weekend or to freeze (or both).
1) Red Beans with brown rice
2) Turkey Burgers, toppings TBD (maybe guac, tomato, spinach?)
3) Chicken fajitas with yellow rice
4) Fried rice using the leftovers from fajita night
5) I'm still looking for a recipe but this might be a good one to build off of. White Chicken Chili
6) Massive salad with chicken and more than likely some buffalo chicken dressing
As for the rest of the week I'm planning on making a soup or white chicken chili for the weekend or to freeze (or both).
1) Red Beans with brown rice
2) Turkey Burgers, toppings TBD (maybe guac, tomato, spinach?)
3) Chicken fajitas with yellow rice
4) Fried rice using the leftovers from fajita night
5) I'm still looking for a recipe but this might be a good one to build off of. White Chicken Chili
6) Massive salad with chicken and more than likely some buffalo chicken dressing
Friday, October 28, 2011
The Dillard House
I recently went on a trip to north Georgia. Part of this trip included going to The Dillard House in Dillard, GA. I've heard about this place from my family and some friends. This was my first experience.
We arrived towards the end of the service but were able to get a pretty nice window seat.
The food was served family style and was all you could eat (they even gave us take home boxes). We had our choice of: bacon, sausage links, sausage patties, pork chops, scrambled eggs, grits, sausage gravy, red eye gravy, biscuits, cinnamon rolls, fruit, cinnamon apples, orange juice, and muffins. I was good to go until supper time.
Everything was great. My favorite things were the bacon (of course), chicken fried steak, and the cinnamon apples. The service was really fantastic. I was however, a little disappointed with the biscuits. I think I might have just picked the wrong one out of the basket because I was told that they other one was great. That is the main reason I hate being at the end of service.
I didn't get a chance to take a picture of the breakfast menu but here's the lunch menu for the day. Next time we go up that way I plan on stopping by and trying out lunch or dinner.
We arrived towards the end of the service but were able to get a pretty nice window seat.
The food was served family style and was all you could eat (they even gave us take home boxes). We had our choice of: bacon, sausage links, sausage patties, pork chops, scrambled eggs, grits, sausage gravy, red eye gravy, biscuits, cinnamon rolls, fruit, cinnamon apples, orange juice, and muffins. I was good to go until supper time.
Everything was great. My favorite things were the bacon (of course), chicken fried steak, and the cinnamon apples. The service was really fantastic. I was however, a little disappointed with the biscuits. I think I might have just picked the wrong one out of the basket because I was told that they other one was great. That is the main reason I hate being at the end of service.
I didn't get a chance to take a picture of the breakfast menu but here's the lunch menu for the day. Next time we go up that way I plan on stopping by and trying out lunch or dinner.
Wednesday, October 26, 2011
Left Overs Fried Rice
I had a half day of work this week and was able to come home early and have lunch. I was going to settle on a bowl of cereal but as I was poking around in the the refrigerator I decided that it was time to use up some of the stuff that we had in there. I went with fried rice and was very happy with the way it turned out.
I used some of the left over chickpea patties in this rice dish. It's not a normal thing to add to fried rice but they needed to be eaten. They worked surprisingly well. This is a smaller portion so if you want to make a larger just add more rice and veggies.
Left Overs Fried Rice:
1 cup of left over rice (I used brown rice)
1 egg
1 carrot, chopped into small cubes
1 green onion, chopped into small pieces
2 tablespoons vegetable oil
1 teaspoon sesame oil
2-3 tablespoons soy sauce
2 left over chickpea patties
Heat up the oil in a pan. When it get hot add the rice and left over chickpeas to the pan. Cook, stirring, for a minute. Make a space in the middle of the rice, add the egg and scramble it in the empty spot on the pan until it's just cooked but still soft. Mix the egg up with the rice. Add the vegetables to the pan, stir and let cook some. Add the soy sauce and stir.
I only had carrots and green onions in the house. I usually add frozen peas, bell peppers, or broccoli to my fried rice. Just to give some more ideas.
I used some of the left over chickpea patties in this rice dish. It's not a normal thing to add to fried rice but they needed to be eaten. They worked surprisingly well. This is a smaller portion so if you want to make a larger just add more rice and veggies.
Left Overs Fried Rice:
1 cup of left over rice (I used brown rice)
1 egg
1 carrot, chopped into small cubes
1 green onion, chopped into small pieces
2 tablespoons vegetable oil
1 teaspoon sesame oil
2-3 tablespoons soy sauce
2 left over chickpea patties
Heat up the oil in a pan. When it get hot add the rice and left over chickpeas to the pan. Cook, stirring, for a minute. Make a space in the middle of the rice, add the egg and scramble it in the empty spot on the pan until it's just cooked but still soft. Mix the egg up with the rice. Add the vegetables to the pan, stir and let cook some. Add the soy sauce and stir.
I only had carrots and green onions in the house. I usually add frozen peas, bell peppers, or broccoli to my fried rice. Just to give some more ideas.
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