I recently found myself explaining my love of cooking to a friend. Making things from scratch can be fun, less expensive, and healthier. It can also be a huge time commitment. I started making a lot more "from scratch" when I became a stay at home mom. My firstborn was wonderful at taking very long naps. I was in the house, couldn't leave, and had time on my hands. I also had a smaller budget since I had stopped working. I learned to open the pantry door, do a little research, and make something fabulous for dinner. As our family has grown, my idle time seems to be disappearing, and my budget ever-shrinking, but it's a huge blessing to have a few things up my sleeve that I know I can fall back on.
So many of the things I cook are not my original recipes. Most of the ones I use regularly I have made my own over time. Sometimes, though, there are recipes that cannot be improved upon.
My most favorite recipes come from:
1. Cooks Illustrated
We have a subscription for online. We use it. My only complaint about this (and it doesn't apply to all recipes is that they can take forever. We joke that the first step of their pumpkin pie recipe should have said, "Take a pumpkin seed, plant it in fertile soil, and water." It was, however, the best pumpkin pie I've ever eaten.
2. How to Cook Everything by Mark Bittman
When we started getting a farm share a few years ago with produce that was completely new to us, this was the best resource to get us started. He also wrote Best Recipes in the World, which is a great companion to the standby.
3. Food Network
As you can imagine, loving food like we do, we have seen our fair share of food TV. I think there are wonderful recipes from food network, some are better than others... and some chefs have strengths in certain areas. When I was looking for a good scone recipe, I thought Ina Garten would be a good bet. She was! When I wanted to make fresh pasta from scratch, I consulted Anne Burrell. She also made the most amazing focaccia. I try to keep in mind what any one chef is known for, and when I'm looking for a recipe in that area, I'll select one from that chef. Bobby Flay= Southwestern
Paula Deen= southern, etc. If you don't know where else to start, Alton Brown has put in tons of research into his recipes. He also writes them like a scientist, and less like a cook.
4. The Bread Bible by Rose Levy Beranbaum
I love my basic boule recipe, but when now that I can make it with my eyes closed, I'm ready for bigger adventures to see if I can make something even better. I got book for Christmas, and my husband has already made a homemade sourdough starter with her recipe. This book takes a little getting used to, as she explains the many options of how to make something (by hand, in a stand mixer) and explains how to use special equipment AND how to make due without it. Sometimes it takes a few times of reading it through to know which steps might apply to you with your chosen method and equipment, but it's worth it. She's done so much of the trial and error for you.
Sunday, January 29, 2012
Granola
I've made this recipe for several friends, who often want the recipe. I've finally decided that it should probably go on this blog. The world might just be a better place with this recipe in more hands. This recipe is not difficult and is fun to do with kids (at least combining the ingredients), but does require quite a bit of patience. One batch of granola makes 20 cups, and toasting that much without burning it is the hardest part of this recipe.
Granola
Makes 20 cups
10 cups rolled oats
3 cups chopped nuts (almonds, pecans, walnuts)
1 cup raw sesame seeds (these can end up in the bottom of the dregs of the container, if you prefer, use less and add pumpkin seeds)
2 cups raw sunflower seeds, rinsed
1/2 pound shredded coconut (unsweetened is better, but use what you find)
1 cup wheat germ
1 1/2 cups water
1 1/2 cups canola oil
1/2 cup molasses
1/2 cup honey
1 1/2 cups brown sugar
1 1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Preheat oven to 300.
Combine oats, nuts, sesame seeds (and optional pumpkin seeds), sunflower seeds, coconut, and wheat germ in a huge bowl (or 2 large bowls).
Combine water, oil, molasses, honey, brown sugar, salt, cinnamon and vanilla in a small saucepan over medium low heat. Warm this until the sugar dissolves, stirring frequently. Do NOT boil this.... you aren't trying to make caramel. Once dissolved, pour this over the dry ingredients, stirring to coat thoroughly.
Spread a thin layer of the granola in several parchment lined rimmed baking dishes. Check after 12 minutes, stir, then rotate baking dishes in the oven. I check and stir the granola about every 6 minutes until it starts to dry out, darken slightly, and smell delicious. This is the step when you can end up burning it... so pay close attention. You will not be able to toast all of this recipe at once, but should be able to do so in 2 rounds.
Store in air tight containers for up to 6 months. Enjoy on yogurt with fruit, by the handful, or on ice cream (yum!).
Granola
Makes 20 cups
10 cups rolled oats
3 cups chopped nuts (almonds, pecans, walnuts)
1 cup raw sesame seeds (these can end up in the bottom of the dregs of the container, if you prefer, use less and add pumpkin seeds)
2 cups raw sunflower seeds, rinsed
1/2 pound shredded coconut (unsweetened is better, but use what you find)
1 cup wheat germ
1 1/2 cups water
1 1/2 cups canola oil
1/2 cup molasses
1/2 cup honey
1 1/2 cups brown sugar
1 1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Preheat oven to 300.
Combine oats, nuts, sesame seeds (and optional pumpkin seeds), sunflower seeds, coconut, and wheat germ in a huge bowl (or 2 large bowls).
Combine water, oil, molasses, honey, brown sugar, salt, cinnamon and vanilla in a small saucepan over medium low heat. Warm this until the sugar dissolves, stirring frequently. Do NOT boil this.... you aren't trying to make caramel. Once dissolved, pour this over the dry ingredients, stirring to coat thoroughly.
Spread a thin layer of the granola in several parchment lined rimmed baking dishes. Check after 12 minutes, stir, then rotate baking dishes in the oven. I check and stir the granola about every 6 minutes until it starts to dry out, darken slightly, and smell delicious. This is the step when you can end up burning it... so pay close attention. You will not be able to toast all of this recipe at once, but should be able to do so in 2 rounds.
Store in air tight containers for up to 6 months. Enjoy on yogurt with fruit, by the handful, or on ice cream (yum!).
Saturday, January 7, 2012
Crock Pot BBQ
Again, for my big sister's new crock pot. This one benefits from cooking all day long on low. I'm famous for starting something that could be really easy (like this recipe) and turning it into a huge project. This recipe is so incredibly hands-off that I almost always make homemade rolls to eat it on, homemade BBQ sauce, AND cole slaw from scratch too. Part of that is that I usually have all the ingredients in the house, so it seems easier to make it myself than to load all the kids in the car and head to the store. If you want those recipes too, just post a comment.
Crock Pot BBQ
1 Pork Loin or Pork Butt
salt
pepper
generous 1/2 cup apple cider vinegar
2-3 Tablespoons brown sugar
red pepper flakes
1 Tbsp. dry mustard
a dash liquid smoke
Season the meat, put it in the crock pot, add the remaining ingredients. Cook on low all day. If you're home about halfway through the day, turn the meat over. Pull apart with 2 forks (or just with tongs). Enjoy!
Crock Pot BBQ
1 Pork Loin or Pork Butt
salt
pepper
generous 1/2 cup apple cider vinegar
2-3 Tablespoons brown sugar
red pepper flakes
1 Tbsp. dry mustard
a dash liquid smoke
Season the meat, put it in the crock pot, add the remaining ingredients. Cook on low all day. If you're home about halfway through the day, turn the meat over. Pull apart with 2 forks (or just with tongs). Enjoy!
Yogurt
This post is for my other sister who just got a crock pot and called to ask what I like to make in mine. Admittedly, I don't use my crock pot as much as I should, but this is a favorite.
Yes, you can make your own yogurt. I was surprised by how easy this is to make, and how much cheaper it is than supermarket yogurt, and especially greek yogurt. I've made all of our yogurt for months now, and haven't had to buy any.
Crockpot Yogurt
8 cups milk (don't use ultra-pasteurized, I use 2%)
1/2 cup plain yogurt
a little dry milk powder (this helps make it a little thicker).
Heat all 8 cups of milk in your crock pot on low for 2 1/2 hours. Turn it off for 3 hours, leaving the lid on. Take 2 cups of warmed milk, whisk in 1/2 cup yogurt, then return this mixture to the crock pot. Put the lid back on, cover the whole crock pot with a big towel, and let it sit overnight. By morning this will be yogurt. Reserve 1/2 cup of this yogurt for your starter to make it next time.
My family likes thicker yogurt than this, so I strain it through paper coffee filters for a few hours in the fridge. It takes about 4 filters full to get through the whole batch, so I have 2 going at once. Strained, this recipe makes a quart of yogurt.
If you're into making smoothies, I think the thinner yogurt would be perfect for smoothie making. We eat this nearly daily with blueberries and cereal (or homemade granola if we have some in the house).
Yes, you can make your own yogurt. I was surprised by how easy this is to make, and how much cheaper it is than supermarket yogurt, and especially greek yogurt. I've made all of our yogurt for months now, and haven't had to buy any.
Crockpot Yogurt
8 cups milk (don't use ultra-pasteurized, I use 2%)
1/2 cup plain yogurt
a little dry milk powder (this helps make it a little thicker).
Heat all 8 cups of milk in your crock pot on low for 2 1/2 hours. Turn it off for 3 hours, leaving the lid on. Take 2 cups of warmed milk, whisk in 1/2 cup yogurt, then return this mixture to the crock pot. Put the lid back on, cover the whole crock pot with a big towel, and let it sit overnight. By morning this will be yogurt. Reserve 1/2 cup of this yogurt for your starter to make it next time.
My family likes thicker yogurt than this, so I strain it through paper coffee filters for a few hours in the fridge. It takes about 4 filters full to get through the whole batch, so I have 2 going at once. Strained, this recipe makes a quart of yogurt.
If you're into making smoothies, I think the thinner yogurt would be perfect for smoothie making. We eat this nearly daily with blueberries and cereal (or homemade granola if we have some in the house).
Saturday, October 15, 2011
Best Macaroni and Cheese
I know, the best mac and cheese is the one you grew up on. I pretty much love all mac and cheese.... I'll eat the blue box stuff with plenty of black pepper on it, and the really soft stuff they make in the south has its place.... BUT this is the macaroni and cheese recipe I'd choose every time (and I do!).
It's pretty much the one I grew up eating that was in one of those church cookbooks around the house, but I've made it my own over the years.
Tomato Macaroni and Cheese
Start by cooking a box of elbow macaroni to al dente in really really salty water. Remember that the noodles will be cooking in the oven too.... unless you like the mushy noodles thing.
Preheat the oven to 375. Butter a casserole dish, and set aside.
3 Tbsp. butter
3 Tbsp. flour
1/4 tsp salt
fresh cracked black pepper to taste
1 tsp. dry mustard
dash cayenne pepper
1 can diced tomatoes
2 cups grated extra sharp cheddar cheese
2 tsp worcestershire sauce
3 or 4 cups cooked noodles
crumbled Ritz crackers
As soon as you drain the pasta, put the butter in the pan over medium heat to melt it. Once it's melted whisk in the flour, salt, pepper, mustard, and cayenne. Gradually add the tomatoes and break them up in the roux. Turn the heat to medium low, then gradually add the cheese until it's all melted. Turn off the heat and add the worcestershire sauce and noodles. I add noodles until they're all coated, but certainly not dry. Top with the crackers and put it in the oven until hot and bubbly, about 30 to 35 minutes. If you can bring yourself to wait, it'll set up a little after about 10 minutes.
I can never wait that long!
It's pretty much the one I grew up eating that was in one of those church cookbooks around the house, but I've made it my own over the years.
Tomato Macaroni and Cheese
Start by cooking a box of elbow macaroni to al dente in really really salty water. Remember that the noodles will be cooking in the oven too.... unless you like the mushy noodles thing.
Preheat the oven to 375. Butter a casserole dish, and set aside.
3 Tbsp. butter
3 Tbsp. flour
1/4 tsp salt
fresh cracked black pepper to taste
1 tsp. dry mustard
dash cayenne pepper
1 can diced tomatoes
2 cups grated extra sharp cheddar cheese
2 tsp worcestershire sauce
3 or 4 cups cooked noodles
crumbled Ritz crackers
While the pasta cooks, grate the cheese, mix the seasonings together, and open the tomatoes.
As soon as you drain the pasta, put the butter in the pan over medium heat to melt it. Once it's melted whisk in the flour, salt, pepper, mustard, and cayenne. Gradually add the tomatoes and break them up in the roux. Turn the heat to medium low, then gradually add the cheese until it's all melted. Turn off the heat and add the worcestershire sauce and noodles. I add noodles until they're all coated, but certainly not dry. Top with the crackers and put it in the oven until hot and bubbly, about 30 to 35 minutes. If you can bring yourself to wait, it'll set up a little after about 10 minutes.
I can never wait that long!
Sunday, September 18, 2011
New Feature
I just added a search feature for this blog. I was thinking about a recipe I might add later, and couldn't remember what I'd posted last year around this time. So, if you want to make something with chicken.... now you can search chicken and see just the recipes that have chicken as an ingredient. How about that?
Sunday, September 4, 2011
Long overdue recipe (Chicken Soup)
I took a break from most of the cooking around our house for much of the summer. My husband was home from work (he's a teacher), and being pregnant has left me with much less energy. Since he went back to work, I've been back in the kitchen more. We'll see how creative I get while I'm cooking and still pregnant!
We've been cleaning out the freezer, fridge, and pantry recently. Who doesn't need to do that?! We almost always cook whole chickens since they're so much less expensive than chicken breasts, and we love the dark meat too. Over the summer, we don't want the oven on long enough to roast a whole bird, so we often cut out the backbone, pound it down and that way it can grill or cook on the stovetop in a much shorter time.
All of those backbones (and sometimes wing tips) were waiting in our freezer to become stock. So, as the weather starts to cool off a little, soups start to come back into the picture.
Chicken Stock
All the frozen chicken parts
A couple of carrots, peeled
A couple of ribs of celery
An onion, quartered
A few bay leaves
As much water as will fit in your pot without boiling over
Bring to a boil, reduce heat to a bare simmer and leave it alone for 3 or 4 hours. Let it cool for a while before handling it. Strain out all the solids and discard them. You also may get a layer or fat on top when it cools, which once refrigerated it really easy to skim off. Stock can be refrigerated or frozen. We like to freeze it in a variety of sizes (from ice cubes up to a quart or so) to be used in different recipes without having to thaw more than you need.
Chicken Soup
1 onion, diced
1 or 2 carrots, peeled and chopped
1 rib celery, chopped
A couple garlic cloves, minced
As much leftover chicken as you can pick off the bone from a previous roasting OR a small package of chicken, chopped really small
Thyme
Salt
Pepper
Noodles (I like egg noodles)
1. In the pot where you'll cook the soup....if you're starting with cooked chicken, I like to saute up the onion, carrot, and celery in a touch of olive oil, then add the garlic, the chicken.
If you're starting with raw chicken, season it with salt and pepper, start it in the pan first, then add the veggies.
2. Simply pour over some stock, bring to a boil, add a sprig of fresh thyme and cook until the veggies are softened to your liking.
3. Add the noodles and cook according to the package. Noodles can easily become very soggy. If you're making a huge batch of soup, you may want to pull out what will be leftovers and cook the noodles in them when you're ready to eat that portion of soup.
We've been cleaning out the freezer, fridge, and pantry recently. Who doesn't need to do that?! We almost always cook whole chickens since they're so much less expensive than chicken breasts, and we love the dark meat too. Over the summer, we don't want the oven on long enough to roast a whole bird, so we often cut out the backbone, pound it down and that way it can grill or cook on the stovetop in a much shorter time.
All of those backbones (and sometimes wing tips) were waiting in our freezer to become stock. So, as the weather starts to cool off a little, soups start to come back into the picture.
Chicken Stock
All the frozen chicken parts
A couple of carrots, peeled
A couple of ribs of celery
An onion, quartered
A few bay leaves
As much water as will fit in your pot without boiling over
Bring to a boil, reduce heat to a bare simmer and leave it alone for 3 or 4 hours. Let it cool for a while before handling it. Strain out all the solids and discard them. You also may get a layer or fat on top when it cools, which once refrigerated it really easy to skim off. Stock can be refrigerated or frozen. We like to freeze it in a variety of sizes (from ice cubes up to a quart or so) to be used in different recipes without having to thaw more than you need.
Chicken Soup
1 onion, diced
1 or 2 carrots, peeled and chopped
1 rib celery, chopped
A couple garlic cloves, minced
As much leftover chicken as you can pick off the bone from a previous roasting OR a small package of chicken, chopped really small
Thyme
Salt
Pepper
Noodles (I like egg noodles)
1. In the pot where you'll cook the soup....if you're starting with cooked chicken, I like to saute up the onion, carrot, and celery in a touch of olive oil, then add the garlic, the chicken.
If you're starting with raw chicken, season it with salt and pepper, start it in the pan first, then add the veggies.
2. Simply pour over some stock, bring to a boil, add a sprig of fresh thyme and cook until the veggies are softened to your liking.
3. Add the noodles and cook according to the package. Noodles can easily become very soggy. If you're making a huge batch of soup, you may want to pull out what will be leftovers and cook the noodles in them when you're ready to eat that portion of soup.
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