Wednesday, November 22, 2017

Cranberry Orange Chutney


This delicious recipe is from my niece TeKarri.


1 bag fresh cranberries - 3 cups
1 cup water
1 T. cinnamon
1 T. zest of an orange
1 juiced orange or 1/2 cup of orange juice
1 cup sugar

Put all ingredients into a saucepan and going to a boil. Turn down and let simmer for 30 minutes.

*Best if made the day before
*Diced pecans can also be added.

Fluffy Dinner Rolls

These are seriously the best rolls in the world! Unfortunately, they take a few hours to make so plan accordingly. They are well worth the time.




Flour Paste
1/2 C. water
3 T. bread flour

Dough
1/2 C. cold milk
1 large egg
2 C. (11 ounces) bread flour
1 1/2 tsp. Saf-Instant yeast
2 T. sugar
1 tsp. salt
4 T. unsalted butter, softened, plus 1/2 T. melted

Directions:
1. For the flour paste:
Whisk water and flour in small bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 40-80 seconds.

2. For the dough:
In bowl of stand mixer, whisk flour paste and milk until smooth. Add egg and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let stand for 15 minutes.

3. Add sugar and salt and mix on medium-low speed for 5 minutes. With mixer running, add softened butter, 1 tablespoon at a time. Continue to mix on medium-low speed 5 minutes longer, scraping down dough hook and sides of bowl occasionally (dough will stick to bottom of bowl).

4. Transfer dough to very lightly floured counter. Knead briefly to form ball and transfer, seam side down, to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover with plastic wrap. Let rise until doubled in volume, about 1 hour.

5. Grease 9-inch round cake pan and set aside. Transfer dough to counter. Press dough gently but firmly to expel all air. Pat and stretch dough to form 8 by 9-inch rectangle with short side facing you. Cut dough lengthwise into 4 equal strips and cut each strip crosswise into 3 equal pieces. Working with 1 piece at a time, stretch and press dough gently to form 8 by 2-inch strip. Starting on short side, roll dough to form snug cylinder and arrange shaped rolls seam side down in prepared pan, placing 10 rolls around edge of pan, pointing inward, and remaining 2 rolls in center. Cover with plastic and let rise until doubled in size, 45 minutes to 1 hour.

6. When rolls are nearly doubled, adjust oven rack to lowest position and heat oven to 375 degrees. Bake rolls until deep golden brown, 25 to 30 minutes. Let rolls cool in pan on wire rack for 3 minutes; invert rolls onto rack, then reinvert. Brush tops and sides of rolls with milted butter. Let rolls cool for at least 20 minutes before serving.

It is recommended weighing the flour for the dough. The slight tackiness of the dough aids in flattening and stretching it in step 5, so do not dust your counter with flour. This recipe requires letting the dough rest for at least 2 hours before baking. The rolls can be made a day ahead. To refresh them before serving, wrap them in aluminum foil and heat them in a 350-degree oven for 15 minutes.


Monday, October 23, 2017

White Bean Chili


This is a yummy vegetarian dish for a cool fall night.

2 medium yellow onions
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. granulated garlic
2 tsp. cumin
1/4 tsp. red pepper flakes
1 tsp. oregano

2 15-oz. cans diced tomatoes (drained)
1 can green chilis

4 cups of chicken stock
4 cans (15 ounce) white beans or 2 cups of dried, soaked, and cooked white beans
1 8-ounce brick of cream cheese
1 cup cilantro, chopped
4 green onions, chopped

Instructions:
1. Saute onions until translucent
2. Add spices, drained tomatoes, and green chilis. Cook for a few minutes.
3. Add broth, beans, cream cheese. Cook for a few minutes, or longer if you are using the dried, soaked beans.
4. Add cilantro and green onions. Cook for a couple of minutes.
5. Serve.


Tortillas



3 cups flour
1/2 tsp. salt
1 tsp. baking powder
1/2 c. shortening
scant cup warm water

Instructions:

1. Mix flour, salt, baking powder and shortening into cornmeal like consistency.
2. Add warm water until lightly moistened.
3. Let rest for 10-15 minutes.
4. Roll out flat into a round shape by putting the dough between two sheets of wax paper or oven paper (By doing this, you don't have a flour mess on your counter).
5. Cook for about a minute on a flat hot griddle or pan on each side.
6. Eat and enjoy!

Tuesday, September 12, 2017

Cantaloupe Peach Smoothie

This yummy smoothie is great during the fall harvest when local cantaloupe and peaches are at their prime. 

Ingredients

  • 1 cup cantaloupe , sliced to cubes and frozen
  • 1 fresh peach , sliced and frozen
  • ½ ripe bananas , frozen (optional)
  • 1 tablespoon cashew butter, cashews, almonds or almond butter
  • ½ cup water or ice cubes
  • 1 teaspoon vanilla extract
  • 0.01 inch (0.5 mm) fresh ginger , to taste if desired
  • 1 tablespoon chia seeds, hemp seeds, and or flax
  •  1 scoop of vanilla protein
  • dash of cinnamon (optional)
  • dash of turmeric (optional)

Instructions

  1. Put all the ingredients in the blender and mix until well combined. If necessary, add some water or ice cubes to get a smoothie desired consistency.

Monday, September 11, 2017

Russian Potato Soup Recipe

Ingredients
·       2 lbs. Spicy Italian Sausage- Looks like hamburger package
·       1 bag small Yukon potatoes cubed (Approx. 3-4 large potatoes)
·       1 pound fresh portabella mushrooms, cut in larger chunks
·       1 cup chopped carrots
·       4 chopped leeks (just the lighter area on the bottom) or 1 cup green onions
·       6 cups chicken broth
·       3 tablespoons butter
·       2 tablespoons olive oil
·       1 quart half and half
·       ¼ cup chopped dill (fresh) plus extra for garnish
·       Salt, Pepper, and a little garlic powder to taste

Instructions
1.     Melt 3 tbsp butter in a large soup pot over medium heat. Add the carrots, leeks or green onion and sauté 5-7 minutes.
2.     Add 6 cups chicken broth. Season with salt, pepper, and dill.
3.     Add the chopped potatoes – cover and cook for 15 - 20 minutes. Potatoes should be firm but tender.
4.     In a separate skillet brown sausage and add to soup pot. I pour the grease in for extra flavor but you can drain it for less fat option.
5.     Wipe out pan and add 2 tbsp of olive oil in a large skillet over medium high heat. Add mushrooms and sauté for 5 to 7 minutes until they are lightly browned. Add to soup pot.
6.     Slowly stir half-and-half into the soup and bring to a gentle boil.


Dad's Deep Fried Turkey

Deep Fried Turkey

Fifteen pound turkey
25 medium bay leaves
3 ¼ teaspoons dried thyme
3 ¼ teaspoons dried oregano
1 ½ teaspoons whole peppercorns
3 tablespoons Konriko brand or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

1.   Wash turkey inside and out under cold running water.
2.    Crush bay leaves in a small bowl.  Finely grind thyme, oregano, and peppercorn separately; add to bay leaves.  Mix in Creole seasoning and garlic powder.
3.   Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting pan.  Cover; marinate overnight or up to 24 hours in refrigerator.
4.   Bring turkey to room temperature.  Using a wooden skewer, thread nick flap securely to bottom of turkey.  Fold wing tips under.  Using steel or aluminum wire, truss legs and pope’s nose together securely; form a handle with wire.  This will enable you to hold turkey while submerging tin hot oil.
5.   Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on candy/deep-fry thermometer.  Holding turkey by handle, immerse in oil.  Maintain temperature at 360 degrees while frying.  Fry until golden brown, about 45 minutes, or 3 minutes per pound.

6.   Lift turkey from oil; transfer to wire rack over a roasting pan.  Drain for 15 minutes.