Get the recipe and nutrition facts at Cook and Count!
Monday, August 22, 2011
Frugal Hydration at College or Anywhere
Big Brother went back to college yesterday. Last week, when he was making his grocery list, he observed that even though there's a supermarket down the block from school, everything is twice the price that it is at home. I do what I can to keep him in Dr. Pepper and a few other things that are impossibly priced in his school's Philadelphia neighborhood. (He took 4 cases of soda to school with him yesterday).
He's also a water drinker, and last year he'd hike the block to buy a case of water bottles and then lug that back to his dorm. This time, he mentioned that he'd do that when he got to school. Then he had another idea. "Maybe I'll just get a Brita pitcher and use that. I've got a sink in my room."
A water pitcher plus one extra filter will be enough to get him through the semester, and it weighs a whole lot less--and takes up much less space--than a case of water bottles that lasts 3 weeks at most. He's got a reusable bottle if he wants to carry water to class; otherwise, there are plenty of cups and mugs in his box of stuff.
Friday, August 19, 2011
I Confess
This afternoon I did something that I have never done. I drove to the liquor store and bought two bottles of wine.
You see, we don't drink alcohol. It's our choice, and we're not going to judge others who choose differently, but this choice works for us. I keep a bottle of Jack Daniels around for Christmas cookies...and that's pretty much it.
You may have noticed that I have several recipes that call for wine. And here comes the confession part: all this time, I've been using cooking wine. (All together now: ewwwwwwwwww!)
Yeah. I make my own chicken stock, freeze lemon and lime juice and like to make things from scratch. And then I go to ShopRite and buy cooking wine.
Last Thanksgiving, we were given a bottle of white wine as a gift. I've been using it, 1/4 cup at a time, in Chicken Piccata and Shrimp Scampi. Last week we used the last of it. And I needed more for tonight.
Next time I go to the liquor store, I'll invest in some sherry and Marsala. Then my days of cooking with cooking wine will really be over.
Let's hear it for the Real Thing.
You see, we don't drink alcohol. It's our choice, and we're not going to judge others who choose differently, but this choice works for us. I keep a bottle of Jack Daniels around for Christmas cookies...and that's pretty much it.
You may have noticed that I have several recipes that call for wine. And here comes the confession part: all this time, I've been using cooking wine. (All together now: ewwwwwwwwww!)
Yeah. I make my own chicken stock, freeze lemon and lime juice and like to make things from scratch. And then I go to ShopRite and buy cooking wine.
Last Thanksgiving, we were given a bottle of white wine as a gift. I've been using it, 1/4 cup at a time, in Chicken Piccata and Shrimp Scampi. Last week we used the last of it. And I needed more for tonight.
Next time I go to the liquor store, I'll invest in some sherry and Marsala. Then my days of cooking with cooking wine will really be over.
Let's hear it for the Real Thing.
Tuesday, August 16, 2011
The big reveal
The results are in from yesterday's big reveal in the secret recipe club. Want to know which of my recipes was chosen? It was my Favorite Chocolate Chip Cookies. Over at Sweet as Sugar Cookies, the cookie expert took my recipe in a new direction and made them into bars. Must try!
I am working without my computer this week and also without much wifi. I am still a newbie on this iPad so please excuse the lack of a link right now. If you check yesterday's secret recipe club post and scroll to the bottom of the link list you will find the recipe for Cinnamon Chocolate Chip Cookie Bars.
I am working without my computer this week and also without much wifi. I am still a newbie on this iPad so please excuse the lack of a link right now. If you check yesterday's secret recipe club post and scroll to the bottom of the link list you will find the recipe for Cinnamon Chocolate Chip Cookie Bars.
Monday, August 15, 2011
Secret Recipe Club: Roasted Garbanzos
My Secret Recipe Club blog for August is A Vegan Obsession. The recipes on this blog are both vegan and gluten-free, which is pretty much the complete opposite of how I cook. Fortunately, there were some side dishes and snacks to choose from, and I found a great 3-ingredient recipe for a delicious, different, healthy snack: Roasted Chickpeas.
ROASTED GARBANZOS
1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
coarse salt
garlic-pepper seasoning
Use a kitchen towel or paper towels to dry the garbanzos. Spread them on a cookie sheet (I covered it in foil) and season generously.
Here's how they looked before cooking. You could probably fit 2 cans' worth on a large cookie sheet. I had lots of room to spread them out.
Bake at 400 for at least 20 minutes, opening the door and shaking the pan 2 or 3 times during baking to move the garbanzos around.
They'll cool off quickly and be ready to eat! These are crunchy and tasty, and a good lowfat snack. Or you could smack them once or twice with your meat mallet and sprinkle them over a salad.
I like to call these "garbanzos" because that's just more fun to say. I didn't change much from the original except my use of seasoning; the original recipe called for "herbsalt" and ground black pepper.
This makes about 3/4 cup when cooked, so if you're planning to serve these to a crowd, you'll need to make several cans of beans.
Enjoy this unusual, crunchy, and frugal snack!
Don't forget to "like" my new facebook page: Mom's Fridge: Recipes.
ROASTED GARBANZOS
1 15-ounce can garbanzo beans (chickpeas), drained and rinsed
coarse salt
garlic-pepper seasoning
Use a kitchen towel or paper towels to dry the garbanzos. Spread them on a cookie sheet (I covered it in foil) and season generously.
Here's how they looked before cooking. You could probably fit 2 cans' worth on a large cookie sheet. I had lots of room to spread them out.
Bake at 400 for at least 20 minutes, opening the door and shaking the pan 2 or 3 times during baking to move the garbanzos around.
They'll cool off quickly and be ready to eat! These are crunchy and tasty, and a good lowfat snack. Or you could smack them once or twice with your meat mallet and sprinkle them over a salad.
I like to call these "garbanzos" because that's just more fun to say. I didn't change much from the original except my use of seasoning; the original recipe called for "herbsalt" and ground black pepper.
This makes about 3/4 cup when cooked, so if you're planning to serve these to a crowd, you'll need to make several cans of beans.
Enjoy this unusual, crunchy, and frugal snack!
Don't forget to "like" my new facebook page: Mom's Fridge: Recipes.
Sunday, August 14, 2011
Secret Recipe Club
I don't believe in secret recipes. In my opinion, recipes are meant to be shared. When someone asks me for a recipe for a food I've served them, I take that as a huge compliment.
I remember when I used to help out at Bingo at my older son's school. I worked in the kitchen, cooking hot dogs and making coffee. There was an older lady who would show up at Bingo every Sunday with an amazing-looking chocolate cake. As soon as people saw her, they'd line up at the window, waiting for a slice.
People always wanted her recipe, and she would never share it. She said that she wouldn't even give this recipe to her own kids. What a shame!
The Secret Recipe Club is not about people who keep their recipes secret. Instead, it's a chance for bloggers to SECRETLY visit a food blog, prepare a recipe, and report back. Then, all at the same time, we post about it on our blogs. Only then do we find out who picked a recipe from our blog--and which one!
It's lots of fun. And tomorrow's the first of three Big Reveals for the month of August--this group has gotten so big that it had to be broken into three. Check back tomorrow to see whose recipe I chose. Until then--shhh! It's a secret!
I remember when I used to help out at Bingo at my older son's school. I worked in the kitchen, cooking hot dogs and making coffee. There was an older lady who would show up at Bingo every Sunday with an amazing-looking chocolate cake. As soon as people saw her, they'd line up at the window, waiting for a slice.
People always wanted her recipe, and she would never share it. She said that she wouldn't even give this recipe to her own kids. What a shame!
The Secret Recipe Club is not about people who keep their recipes secret. Instead, it's a chance for bloggers to SECRETLY visit a food blog, prepare a recipe, and report back. Then, all at the same time, we post about it on our blogs. Only then do we find out who picked a recipe from our blog--and which one!
It's lots of fun. And tomorrow's the first of three Big Reveals for the month of August--this group has gotten so big that it had to be broken into three. Check back tomorrow to see whose recipe I chose. Until then--shhh! It's a secret!
Saturday, August 13, 2011
On the Menu: August 1 - 13, 2011
You can tell it's summer around here when in a 2-week period, we have pizza twice and takeout once! Every so often, the cook (that's me!) needs a day off too.
Mon 1: pizza
Tues 2: Pie pan enchiladas, salad
Wed 3: Roast chicken, rice, broccoli
Thurs 4: Asian chicken wraps, brown rice
Fri 5: takeout
Sat 6: Steak on the grill, crispy smashed potatoes, corn. The potato dish was a new recipe and received a BIG thumbs-up. You get baked-potato flavor, but they're not all dried out.
Sun 7: Tandoori chicken, Alfredo noodles, mixed vegetables
Mon 8: Gyros, pasta salad, cucumbers
Tues 9: Cheddar garlic chicken (now with pictures!), sweet potato fries, broccoli
Wed 10: Spaghetti with meatballs
Thurs 11: Beef noodle skillet, corn
Fri 12: Pizza
Sat 13: Chicken piccata bites, rice, broccoli
 |
| Asian chicken wraps. YUM! |
Mon 1: pizza
Tues 2: Pie pan enchiladas, salad
Wed 3: Roast chicken, rice, broccoli
Thurs 4: Asian chicken wraps, brown rice
Fri 5: takeout
Sat 6: Steak on the grill, crispy smashed potatoes, corn. The potato dish was a new recipe and received a BIG thumbs-up. You get baked-potato flavor, but they're not all dried out.
Sun 7: Tandoori chicken, Alfredo noodles, mixed vegetables
Mon 8: Gyros, pasta salad, cucumbers
Tues 9: Cheddar garlic chicken (now with pictures!), sweet potato fries, broccoli
Wed 10: Spaghetti with meatballs
Thurs 11: Beef noodle skillet, corn
Fri 12: Pizza
Sat 13: Chicken piccata bites, rice, broccoli
Wednesday, August 10, 2011
Waste Not, Want Not: Citrus
Tell me I'm not the only one who buys a bunch of lemons or limes because they are sold in a bag or sold "8 for a low, low price," uses four of them and then lets the rest molder in the fruit drawer of the fridge.
Today I rummaged around in the fruit drawer and found 4 lemons and 4 limes hanging around in there. The limes were starting to turn yellow, and I knew that brown and icky were just days away, so I decided to head them off at the pass.
I squeezed the limes and then poured the juice into ice-cube trays. Into the freezer they went, and then I did the same with the lemons.
The juice of one lime made 3 ice cubes; one lemon made 2. That may be due to differences in the size of my ancient ice-cube trays (I have about 8 of them in random sizes).
When they're completely frozen I'll transfer them to labeled freezer bags.
This would also work with orange juice.
Today I rummaged around in the fruit drawer and found 4 lemons and 4 limes hanging around in there. The limes were starting to turn yellow, and I knew that brown and icky were just days away, so I decided to head them off at the pass.
The juice of one lime made 3 ice cubes; one lemon made 2. That may be due to differences in the size of my ancient ice-cube trays (I have about 8 of them in random sizes).
When they're completely frozen I'll transfer them to labeled freezer bags.
This would also work with orange juice.
Thursday, August 04, 2011
Spicy Asian Chicken Wraps
I saw this recipe at Barbara's cooking blog and thought it would be something my family would enjoy. On the way to the supermarket today, though, I heard a news story on the radio about salmonella in ground turkey, so I decided to revamp the recipe. Instead, I used slices of boneless, skinless chicken breast. The cooking technique is changed a bit to reflect the change in ingredients. Next time I make this, I won't change a thing: we loved this! (Plus, the chicken was on sale!)
Spicy Asian Chicken Wraps
Get the recipe and nutrition facts at Cook and Count!
Spicy Asian Chicken Wraps
Get the recipe and nutrition facts at Cook and Count!
Tuesday, August 02, 2011
Menu Plan end of July 2011
Just catching up...
Mon 25: Lemon Mushroom Herb Chicken
Tues 26: Pot roast
Wed 27: Spaghetti
Thurs 28: Shrimp Tacos
Fri 29: ate out
Sat 30: family picnic
Sun 31: neighborhood picnic
Tues 26: Pot roast
Wed 27: Spaghetti
Thurs 28: Shrimp Tacos
Fri 29: ate out
Sat 30: family picnic
Sun 31: neighborhood picnic
Sunday, July 24, 2011
Menu Plan July 16-24, 2011
Saturday 16: French bread pizza with meatballs 
Sunday 17: picnic for our church folk group: burgers, hot dogs, Dr. Pepper baked beans, corn relish, pasta salad, homemade sauerkraut
Monday 18: BBQ chicken in the slow cooker
Tuesday 19: chicken & dumplings
Wednesday 20: spaghetti
Thursday 21: combo tacos
Friday 22: not home
Saturday 23: burgers
Sunday 24: Mexican steak on the grill, Mini Farfalle
Sunday 17: picnic for our church folk group: burgers, hot dogs, Dr. Pepper baked beans, corn relish, pasta salad, homemade sauerkraut
Monday 18: BBQ chicken in the slow cooker
Tuesday 19: chicken & dumplings
Wednesday 20: spaghetti
Thursday 21: combo tacos
Friday 22: not home
Saturday 23: burgers
Sunday 24: Mexican steak on the grill, Mini Farfalle
Mini Farfalle with Garlic and Onions
Here's a twist on a side dish I usually make with orzo. I was all set to make it tonight, and had already defrosted the chicken broth, when I discovered that I didn't have any orzo. So I improvised--and it was good!
1 small onion, chopped fine
2 tsp minced garlic
2 tbl olive oil
2 cups chicken broth
1/2 tsp dried thyme
2 cups mini bow-tie pasta
1 cup frozen peas
1/2 cup Parmesan cheese
Saute the onion and garlic in the olive oil. When everything is soft, add the broth and thyme. Bring to a boil. Add pasta and peas, bring to a boil, then turn down to simmer and cover. Simmer 20 minutes. Stir in cheese and serve immediately.
1 small onion, chopped fine
2 tsp minced garlic
2 tbl olive oil
2 cups chicken broth
1/2 tsp dried thyme
2 cups mini bow-tie pasta
1 cup frozen peas
1/2 cup Parmesan cheese
Saute the onion and garlic in the olive oil. When everything is soft, add the broth and thyme. Bring to a boil. Add pasta and peas, bring to a boil, then turn down to simmer and cover. Simmer 20 minutes. Stir in cheese and serve immediately.
Thursday, July 21, 2011
Combo Tacos
Kind of a taco, kind of a burrito...very delicious.
INGREDIENTS
1 can refried beans, heated
1 can Rotel (I used the lime & cilantro flavor)
1 lb. ground beef, browned & drained
1 small onion, chopped fine
10 flour tortillas
1 1/2 cups shredded cheese (Cheddar, Jack or a blend)
1 TBL adobo (if without pepper, add 1/2 tsp pepper)
After browning ground beef, saute the onions in the same pan until slightly caramelized. Return ground beef to pan and add Rotel and adobo. Simmer 10 minutes.
Serve on warmed tortillas with refried beans and cheese.
INGREDIENTS
1 can refried beans, heated
1 can Rotel (I used the lime & cilantro flavor)
1 lb. ground beef, browned & drained
1 small onion, chopped fine
10 flour tortillas
1 1/2 cups shredded cheese (Cheddar, Jack or a blend)
1 TBL adobo (if without pepper, add 1/2 tsp pepper)
After browning ground beef, saute the onions in the same pan until slightly caramelized. Return ground beef to pan and add Rotel and adobo. Simmer 10 minutes.
Serve on warmed tortillas with refried beans and cheese.
Monday, July 18, 2011
Secret Recipe Club: Cucumber Salad
It's time again for the Secret Recipe Club, where you visit a cooking blog, try one of their recipes, and report back. No one knows who tried their recipe until they see the posts today.
This cucumber salad makes a nice simple side dish that's great for lunch or dinner in the summertime! You don't get a huge amount, so if you're feeding a bunch or having a picnic, just increase the recipe.
Birthe's a wonderful photographer and the illustrations that accompany her recipes are amazing. New Yorker By Heart has many grilling recipes and also homemade pizza recipes! If I'd been sent to this blog at a colder time of year, I'd have chosen a pizza to try.
CUCUMBER SALAD from New Yorker By Heart
1 cucumber
2 TBL rice wine vinegar
2 TBL cider vinegar
1 tsp coarse salt
freshly ground pepper to taste
2 1/2 tsp sugar
(ADDED a few sprigs of garden-fresh dill)
Slice cucumber down the middle. Scoop out the seeds. Slice each half into 4 strips and then chop into small pieces.
Mix remaining ingredients (except dill) and pour over cucumber in small bowl.
Stir.
Add dill sprigs and refrigerate a few hours until ready to serve.
Here's how to scoop the seeds out of the cucumber: a melon baller works great! As you can see, I had a little helper.
This blog is originally in Danish, which made things a challenge. I was thrilled to discover that the Google Chrome browser (which I use) automatically translates--but as a former language teacher I know that not all online translation works. I did guess at one ingredient in this recipe as it did not translate: risvinseddike which I am assuming is rice wine vinegar.
Some of the translation was funny--a few recipes called for items to be "executed" in the oven. Bake? Broil? Roast? I wasn't sure, so I kept to a simple recipe that I didn't think I'd lose in the translation.
This cucumber salad makes a nice simple side dish that's great for lunch or dinner in the summertime! You don't get a huge amount, so if you're feeding a bunch or having a picnic, just increase the recipe.
Birthe's a wonderful photographer and the illustrations that accompany her recipes are amazing. New Yorker By Heart has many grilling recipes and also homemade pizza recipes! If I'd been sent to this blog at a colder time of year, I'd have chosen a pizza to try.
CUCUMBER SALAD from New Yorker By Heart
1 cucumber
2 TBL rice wine vinegar
2 TBL cider vinegar
1 tsp coarse salt
freshly ground pepper to taste
2 1/2 tsp sugar
(ADDED a few sprigs of garden-fresh dill)
Slice cucumber down the middle. Scoop out the seeds. Slice each half into 4 strips and then chop into small pieces.
Mix remaining ingredients (except dill) and pour over cucumber in small bowl.
Stir.
Add dill sprigs and refrigerate a few hours until ready to serve.
Here's how to scoop the seeds out of the cucumber: a melon baller works great! As you can see, I had a little helper.
This blog is originally in Danish, which made things a challenge. I was thrilled to discover that the Google Chrome browser (which I use) automatically translates--but as a former language teacher I know that not all online translation works. I did guess at one ingredient in this recipe as it did not translate: risvinseddike which I am assuming is rice wine vinegar.
Some of the translation was funny--a few recipes called for items to be "executed" in the oven. Bake? Broil? Roast? I wasn't sure, so I kept to a simple recipe that I didn't think I'd lose in the translation.
Friday, July 15, 2011
Menu Plan first half of July 2011
Is it a menu plan if you post it after the fact? It's summer, and I've gotten more "fly by night" about menu planning, especially since attendance at dinner is sporadic as far as my 2 teens are concerned. Very often I wind up changing the plan 3 or 4 times by the time 6:00 rolls around!
FRIDAY 1: Shrimp scampi with pasta (now with pictures!)
SATURDAY 2: Grilled chicken
SUNDAY 3: Waffles
MONDAY 4: Grilled steak
TUESDAY 5: Carnitas
WEDNESDAY 6: Maple-dijon chicken
THURSDAY 7: Spaghetti
FRIDAY 8: Homemade pizza (using the same dough as Calzones)
SATURDAY 9: Burgers
SUNDAY 10: not home
MONDAY 11: Chicken piccata bites (now with pictures!)
TUESDAY 12: not home
WEDNESDAY 13: Beef noodle skillet
THURSDAY 14: ate at the diner
FRIDAY 15: Italian veal stew (now with pictures!)
FRIDAY 1: Shrimp scampi with pasta (now with pictures!)
SATURDAY 2: Grilled chicken
SUNDAY 3: Waffles
MONDAY 4: Grilled steak
TUESDAY 5: Carnitas
WEDNESDAY 6: Maple-dijon chicken
THURSDAY 7: Spaghetti
FRIDAY 8: Homemade pizza (using the same dough as Calzones)
SATURDAY 9: Burgers
SUNDAY 10: not home
MONDAY 11: Chicken piccata bites (now with pictures!)
TUESDAY 12: not home
WEDNESDAY 13: Beef noodle skillet
THURSDAY 14: ate at the diner
FRIDAY 15: Italian veal stew (now with pictures!)
Wednesday, July 13, 2011
The Cleaner Picker-Upper
Today I figured out a way to drain ground beef without making a huge mess and accidentally pouring grease down the sink (a BIG no-no if you don't want your drainpipes clogged).
My dirty-dish pile included a small skillet that someone had used to fry an egg for breakfast. I lined it with 3 or 4 paper towels, then placed a colander inside.
Then I poured the cooked ground beef out of the big skillet and into the colander.
All the grease drained onto the towels below.
Sorry for that last shot--I know it's gross, but I wanted to show that there were NO spills. I just carried the skillet with the towels right to the trash and dumped them in. No mess and nothing down the drain.
My dirty-dish pile included a small skillet that someone had used to fry an egg for breakfast. I lined it with 3 or 4 paper towels, then placed a colander inside.
Then I poured the cooked ground beef out of the big skillet and into the colander.
All the grease drained onto the towels below.
Sorry for that last shot--I know it's gross, but I wanted to show that there were NO spills. I just carried the skillet with the towels right to the trash and dumped them in. No mess and nothing down the drain.
Saturday, July 09, 2011
Proof
...that not everyone lives by the Pantry Principle. 
Little Brother's friend is visiting for a sleepover. I just sent them off to bed and reminded them to brush their teeth.
"I don't have a toothbrush," our visitor replied.
"I can fix that," I told him, and pulled a box out of the linen closet that had 5 or 6 new toothbrushes and a few tubes of toothpaste in it.
Wide-eyed, he asked me, "Are you a dentist?"
Nope. And I'm not an Extreme Couponer either. But I like to keep a few extras of life's little necessities around for times like these--when visitors don't remember to bring a toothbrush.
Little Brother's friend is visiting for a sleepover. I just sent them off to bed and reminded them to brush their teeth.
"I don't have a toothbrush," our visitor replied.
"I can fix that," I told him, and pulled a box out of the linen closet that had 5 or 6 new toothbrushes and a few tubes of toothpaste in it.
Wide-eyed, he asked me, "Are you a dentist?"
Nope. And I'm not an Extreme Couponer either. But I like to keep a few extras of life's little necessities around for times like these--when visitors don't remember to bring a toothbrush.
Wednesday, July 06, 2011
Calzones
Everyone in my family likes calzones, but I haven't had the greatest success making them at home. I had high hopes, though, when I bookmarked the recipe for Buffalo Chicken Calzones over at Once a Month Mom.
Since I don't like Buffalo chicken, I decided to make some of my calzones with barbecue chicken. These wound up being the ones everyone loved.
The next time, I filled the calzones with mozzarella cheese and sliced meatballs. Once again, this was a hit! (The pictures are from the meatball batch, but the technique is the same.)
BARBECUED CHICKEN FILLING
2 cups cooked chicken, shredded
1 cup Cheddar or Cheddar-Jack cheese, shredded
1 medium onion, caramelized
1 cup barbecue sauce
MEATBALL FILLING
10 to 12 meatballs, sliced (1 per calzone)
1 cup spaghetti sauce
1 cup mozzarella cheese
HOMEMADE PIZZA DOUGH from Once a Month Mom
15 ounces warm water
1 TBL active dry yeast
1 TBL sugar
2 1/2 tsp kosher salt
2 TBL olive oil
3 1/4 cups all-purpose flour
This is the easiest pizza dough ever! Just mix yeast, sugar, salt and olive oil with the warm water in a large bowl. Mix in the flour with a wooden spoon. No kneading necessary. The dough will not look or feel like a kneaded bread dough, but don't worry! Cover with a towel and let it rest at room temperature for about 2 hours. (In summer, if I have the air conditioner on, I take the covered bread bowl out to the porch to rise the dough.)
Roll out the dough on a floured surface and divide it into 10 to 12 portions for calzones.
TO BAKE: Place finished calzones on cookie sheet (I cover the sheet in parchment paper.) Brush tops of calzones with olive oil. Sprinkle with parmesan cheese if desired. Bake in preheated 450-degree oven for 15 to 20 minutes.
Print this recipe!
1 cup Cheddar or Cheddar-Jack cheese, shredded
1 medium onion, caramelized
1 cup barbecue sauce
MEATBALL FILLING
10 to 12 meatballs, sliced (1 per calzone)
1 cup spaghetti sauce
1 cup mozzarella cheese
 |
| One sliced meatball per calzone. |
 |
| Top with cheese (the kids want me to add more next time!) |
 |
| Crimp it tightly so the filling doesn't leak out! |
HOMEMADE PIZZA DOUGH from Once a Month Mom
15 ounces warm water
1 TBL active dry yeast
1 TBL sugar
2 1/2 tsp kosher salt
2 TBL olive oil
3 1/4 cups all-purpose flour
This is the easiest pizza dough ever! Just mix yeast, sugar, salt and olive oil with the warm water in a large bowl. Mix in the flour with a wooden spoon. No kneading necessary. The dough will not look or feel like a kneaded bread dough, but don't worry! Cover with a towel and let it rest at room temperature for about 2 hours. (In summer, if I have the air conditioner on, I take the covered bread bowl out to the porch to rise the dough.)
Roll out the dough on a floured surface and divide it into 10 to 12 portions for calzones.
 |
| Calzone dough immediately after mixing. |
 |
| 2 hours later, here's the dough after rising! |
TO BAKE: Place finished calzones on cookie sheet (I cover the sheet in parchment paper.) Brush tops of calzones with olive oil. Sprinkle with parmesan cheese if desired. Bake in preheated 450-degree oven for 15 to 20 minutes.
Print this recipe!
Saturday, July 02, 2011
Now with Pictures!!
I'm not the finest photographer in the world, but I do love to see photos of a finished dish (and sometimes, photos of work in progress helps me make sense of the steps.)
So, since I like that feature in other people's blogs, I've been trying to include it in my own.
Last night I made Shrimp Scampi with Linguine and photographed that before we dug in.
Are you hungry yet? (Yes, I added the photo to my recipe post, but I put it here to whet your appetite.) I'd eat this again today, but we're out of shrimp now.
I admit that the photo-adding idea is not my own; Kristen at Frugal Antics of a Harried Homemaker has been working on this project, and her determination has inspired me to fill in my own recipe-photo gaps. Thanks, Kristen!
So, since I like that feature in other people's blogs, I've been trying to include it in my own.
Last night I made Shrimp Scampi with Linguine and photographed that before we dug in.
Are you hungry yet? (Yes, I added the photo to my recipe post, but I put it here to whet your appetite.) I'd eat this again today, but we're out of shrimp now.
I admit that the photo-adding idea is not my own; Kristen at Frugal Antics of a Harried Homemaker has been working on this project, and her determination has inspired me to fill in my own recipe-photo gaps. Thanks, Kristen!
Sunday, June 19, 2011
Val's Lemon Mushroom Herb Chicken
One of my friends from the Family Corner forums invented this recipe. I make enough of the flour mixture to do about 5 batches of the chicken, and just keep it in a jar. You only need 1/3 to 1/2 cup of the mix per batch. Here's the recipe with my changes.
Find the recipe and nutrition information at Cook and Count!
Find the recipe and nutrition information at Cook and Count!
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