Catching up on the goods....

I've been cooking from time to time and taking pictures.  So here is a compiling of our recent concoctions.   :)

A lot of them are sweets, because we like sweets a lot!  We are on the meals ministry at church so we havent been making too many dinners lately.  Although with our food restrictions they are 'whole food' sweets. :)

Buttermilk Pancakes:

We have a hard time eating pancakes out of a box unless we are paying way more than I'd like to pay for them.  So----we make them from scratch! :0)  They are MUCH tastier that way anywho!
Mix the following:
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
Then add:
1 well beaten egg
1 1/8 c buttermilk (I dont keep buttermilk on hand. Trick: 1 Tablespoon white vinegar or lemon juice let it sour for 5 minutes)
2 Tablespoons melted butter
Optional: Chocolate chips, washed and dried blueberries
This mixture SHOULD be lumpy.  Dont over-stir.  Yield: 9 1/3 cup pancakes.

When the pancakes begin to bubble, they are ready to flip!  Caution: if you cook pancakes on high, you will more than likely burn them :).  

Homemade Vanilla Pudding:
Caution, this stuff is the BEST pudding you will EVER have.  YOU WILL NEVER HAVE STORE BOUGHT AGAIN.  We started having to make our own pudding because my son has allergies to food coloring.  So a lot of things that we really liked we could no longer have.  Its crazy how many chemicals are put into our foods these days!  So anyway---I tried a lot of recipes and NONE of them are as good as this.  I'm going to make a chocolate one soon and I'll let you know how it turns out :).


    3/4 cup raw sugar
    4 Tablespoons cornstarch
    1/8 teaspoon salt
    1 cup cream (You can use all milk, but I like to use at least part cream for the liquid)
    2 1/2 cups milk
    3 egg yolks
    1 tablespoon butter
    1 tablespoon vanilla (as always, I use my homemade vanilla ::::licks lips::::)

    Combine sugar, salt, and cornstarch in a saucepan.
    Whisk in cream, milk, and egg yolks, Cook over medium high heat, stirring constantly for 3-5 minutes or until thickened.
    Remove from heat. Stir in vanilla and butter. Whisk until butter is melted.
    Strain through a fine mesh sieve to remove any lumps  (if you stir nonstop, this shouldnt happen--or maybe its because I have a REALLY cool whisk?!).
    Cover with plastic wrap for storage. To prevent a skin or film from forming be sure to place plastic wrap up against the pudding, not just over the top of the bowl.
    Serve warm or cold.  This is AMAZING served with fresh berries :)

 Its done when it sets up after stirring. 

BONUS:  This is what we had for dinner tonight.  This was something we made in college while I was working at Red Lobster.   Perfect Baked Potatoes.
Baking potatoes do work best for baked potatoes.  Rub them with oil, pierce them and put a little salt on top (we like sea salt, this helps keep the moisture in the potato).  60 minutes at 350 or until pierced w/ fork.  Temp should be 210.  45 mins at 400 works too :).  Be sure to put foil under the potatoes then place them directly on rack.
Ok, here's the special Red Lobsta' style potato we made.  Top with butter, cheese, sour cream, Worcestershire sauce, pico de gallo, and pepper.  OH YEA BABY :).

Tomato Soup

This is the recipe we use instead of canned tomato soup.  Originally the recipe was Nordstroms, but we changed it a bit :).  I try to make a batch big enough to last through the winter.  Its SUPER easy/healthy and oh so tasty with grilled cheese if you need a quick supper (or if you're just in the mood :).

Tomato Veggie Bisque
OO
1 onion  (chopped, sliced or whatever your heart desires)
2 stalks celery (again-chopped sliced whatever)
1 bag small carrots (chopped)
whatever fresh veggies you want to throw in there or have to use
1/2 c fresh basil (wash, squeeze dry, measure THEN chop) OR 1-2 TBSP dried
2 28 oz cans whole tomatoes
1 quart chicken broth (I just use whatever I've boiled down from our last whole chicken)
1/2 pint 1/2 and 1/2 or whipping cream (you can use fat free too), I've never made it w/o the dairy but I'm sure you could try
salt and pepper

Heat OO in a stock pot, adding carrots, celery, and onion until they start to soften.  This is when you'd add your fresh veggies, I've add whatever veggies I need to use (zuchinni, tomato, carrot juice, small bit of greens).  Then, add basil, 1/8 t salt & 1/2 tsp pepper, let the veggies continue to get soft.  That should total about 15 minutes.

Add tomatoes and broth, bring to a boil...then turn med low to simmer about 30 minutes. 

Puree w/ an immersion blender, regular blender, or food processor until smooth.  Doing batches if necessary.  BE CAREFUL---soup will be very hot and if put under pressure with too much quantity they WILL explode.   Let cook for an additional 15 minutes.  By the way---did I mention I REALLY REALLY LIKE MY IMMERSION BLENDER?!  So much that I think I might need a new one soon ;).

Stir in the cream over low heat, until it is to the creaminess you prefer.  I let it cool, then I store it in freezer bags flat in the freezer till they are needed :0).  The little guy said I needed to add some 'green stuff' to make it look pretty ;). 

Hi Sweet Friends!

I'm so sorry I havent been on and putting up recipes.  Every time I have the urge to---I forget!  I'm going to call it placenta brain :).

I have been on the meals ministry at church and not had a need to cook/prepare anything for quite sometime.  BUT-  NEVER FEAR!  I will be back soon...I plan on getting in the kitchen this morning to make some raspberry and chocolate croissants.  Then again to make tomato soup (we use this throughout the winter instead of canned soup) because it requires fresh basil and my basil will be toast (if it isnt already) because last night we had a frost.  Brr....

I have a good news update for you with baby boy though :)...
He is about 3 lbs which is larger than average for 27 weeks of pregnancy.  THIS is VERY encouraging news, because if there were a clot in my placenta he would be on the smaller side.  The Dr said that he has no reason to believe that in 9 weeks we should be holding a healthy baby boy. ~Tears of JOY and RELIEF~
 So I'm going to get some more easy, tasty, and maybe healthy recipes up for you within the next day or two, okies? :0)

Ta ta for now!

Choco-Monkey Oatmeal

Nothing warms me up like some Christmas music and a warm breakfast on a crisp FALL morning! :D
So if you want to enjoy the 2 together as we did, click here:
Country CHRISTmas Music
Ok, so you have that part down----now lets get you some breakfast!


Makes 2 large servings (honestly 4 servings if you dont have huge eaters!):
Boil 2 cups water with a pinch of salt.
When it starts to boil add 1 cup of Old Fashioned Oatmeal.  Turn to low and simmer about 10 minutes.  When the oatmeal is the consistency you like:
Add 1/2 t Butter or 1 t Coconut Oil
About 3 T Maple Syrup
Stir in about 1/2 cup chocolate chips (if you stir too much it will melt it we just like them melty- if that makes sense?)
Put into serving dishes and top with:
1 banana cut into slices

YUMMM!

3 STEP---NO Knead Artisan Bread :)

3 cups All Purpose Flour (can use half wheat flour)
1/4 tsp instant yeast
1 tsp salt
1 1/2 cups tap water
1 Tbsp Rosemary (opt)
1/2 Tbsp Olive Oil (opt)

Put dry indgredients in a large bowl, being sure to have everything mixed evenly (this will make sure your yeast is distributed throughout your dough). Add water and olive oil until blended (the dough will be shaggy).  Cover bowl with plastic wrap, let the dough rest at room temperature for about 12 hours.

Dough is ready when surface is dotted with bubbles. Liberally flour a pastry mat, cleaned/dry counter, or cutting board and place dough on it. Sprinkle top of dough with flour. Pat dough down
until it is about the size of a sheet of paper 8x10. Sprinkle it with a little more flour. Fold one
side of the dough over onto the middle, then repeat with the other side (so you are folding it in thirds). Flatten the dough a bit, then repeat the folding once more. Sprinkle a little flour in your bowl, then return dough to bowl. Cover loosely with plastic wrap and let dough rise at room temperature
for 2 more hours.

One hour and twenty minutes into the 2 hour rising, preheat oven to 450 degrees.
Then place a dutch oven or stone baker (I use my Pampered Chef Deep Covered Baker) with lid in oven for 30 minutes. Using oven mitts, remove the baker from the oven and dump the dough into the baker. Place lid on and return to the oven to bake for 30 minutes. Remove lid (again using oven mitts) and let bread bake another 8-15 minutes until it is golden brown on top. Remove and cool on a rack. If you just can’t wait, eat bread while it is still hot, it’s delicious!

 

Photo credit: inmagine.com

One of our Favorite Quick and Easy Breakfasts ;)

We only get 2 days a week that we are able to eat with Daddy around....so we want it to be special.  Every weekend we have some kind of 'fancy' breakfast.  Besides, I'm *pretty* sure my favorite meal of the day is breakfast. 

What do you all these have in common?
Fresh toasted Bagel
Cream Cheese
Fresh Tomatoes
Sliced Red Onions
Arugula
Smoked Salmon
Capers
Salt and pepper
WHY----I'll tell ya!  They only make the BEST BREAKFAST BAGEL BAR AROUND!  Albeit, the salmon and capers are only on there because my Hubby really likes them.

I serve a side of fresh fruit with this and my oh my friends --music to my ears-- I dont hear "I'm hungry" till lunch time!  (PS for those of you who know my boys that is NOT the typical---I usually hear I'm hungry every 1-2 hours esp from the little one).

Hubbys plate typically consists of:

Bagel, cream cheese, salmon, red onion, capers...fruit on the side

This is more like what mine looks like...YUM YUM!  Bagel, cream cheese, red onion, tomato, arugula, salt and pepper.


The little dudes sandwich?  Well, it depends on the day :0)







BON APPETIT!

What is your familys favorite breakfast?  I really enjoy trying new things!!! :)

2 Dipping Oil Recipes and How to Pick a Quality Olive Oil (what I've learned this week)

Our Favorite Dipping Oil:
1/4 c Olive Oil
Pinch of Salt and Cracked Pepper
1 T FRESH Romano cheese
3 t Pampered Chef Sun Dried Tomato Herb Oil Dipping Seasoning
      Allow the flavors to get to know one another for a few minutes. :)  Then dip away!

Close 2nd Dipping oil recipe:
1/4 c Olive Oil
1 T salt
1/2 T crushed Red Pepper Flakes
2-3 cloves minced Garlic
1/2 T dried Oregano
1/2 T dried Basil
1 T salt
Cracked Pepper to your liking (I usually use about 1/2 t)
      Allow the flavors to get to know one another for a few minutes. :)  Then dip away!

HELPFUL HINT:  If you serve dipping oil on a flat plate, your bread will pick up more flavor :)

Next post, I will share with you our favorite NO KNEAD Artisan Bread recipe.

     I dont know about you but I always enjoy learning something new.  Especially when its information that I can put to good use.  I've been researching olive oils because certain ones lately have been making me queasy.  I usually SO very much enjoy olive oil, FRESH Romano cheese, a dash of salt,  and some of my Pampered Chef Sun Dried Tomato rub.  But something about it the other day tasted wrong (I blame it on the pregnancy highly developed senses).  However, upon research....I'm glad I did.  Since the olive oil I still enjoy is Trader Joes, I started there (they have a lot of information on their products online).

"Olive trees have been cultivated widely in the Mediterranean for centuries. References to olives, the tree and the oil, are sprinkled throughout the Bible and other writings from antiquity. At one point it was used as currency. Antiquated vessels that were used to carry the oil and that bear official Roman and Cretan seals have been unearthed in every area of the region. Down through history, the importance of the oil has moved from multi-purpose heating, medicinal and culinary oil, to its current acceptance as one of the best all-around oils for cooking and making salads. Olive oil continues to be highly prized for its flavor, versatility and health benefits.

The "Mediterranean Climate" (warm, sunny days with cool, ocean mist filled nights) produces the perfect growing conditions for olive trees. Although this condition can be found in other places in the world, like the South of France, Turkey, California, Arizona and New Mexico, the most sought after oils are from Italy, Spain and Greece."

 Click here to read more about Trader Joes Olive Oil (production, refrigeration, storing, and baking/frying w/ OO)

Although interesting, that didnt tell me how to make sure I'm purchasing the tasty olive oil.  THANK YOU GOOGLE! :)  So I previously thought that 'first cold press' was the best.  Not so....that was important back in the day when olives were crushed with stone wheels to excrete the oils.  Today, all extra virgin olive oil comes from the first press.  So, thereby, 'cold press' is meaningless.
"Cold Pressed Olive Oil: Then and Now"

Additionally, I thought that was interesting that companies could advertise Italian names, does not mean its derived from Italy---check where your olive oil is harvested from.  As with all things (many countries do not have the standards that we have for 'safe food')!

Finally, have you ever looked on the shelves in the supermarket?  The colors vary widely!!  Guess what?!  THAT tells you a LOT about the flavor of the oil.  Bottom line:  a golden olive oil is characteristic of ripe pressed olives (which is where you get that nice buttery flavor).  Green olive oil (the one I thought was bitter) on the other hand, is characteristic of unripe olives and tends to be bitter and sharp tasting. 


I hope you found this information as interesting as I did! :)