This is a recipe that I make using the dough setting on my bread machine. While I always make buns with it you may, if you prefer, use the bread cycle and bake it as a loaf.
MAKES: 8 buns or 1 loaf
INGREDIENTS:
- 1 tablespoon vegetable oil
- 1 extra-large egg
- 1/2 cup cream-style cottage cheese
- 1/2 cup sour cream
- 1 teaspoon salt
- 1 1/2 teaspoons lemon zest, grated
- 1 1/4 teaspoons lemon pepper or coarse ground black pepper
- 1/4 teaspoon baking soda
- 1 cup unbleached white bread flour
- 1 cup whole wheat flour
- 1 1/2 teaspoon vital wheat gluten
- 3 tablespoons water
- 1 tablespoon dry buttermilk powder
- 2 1/2 teaspoons yeast
DIRECTIONS:
- Add all of the wet ingredients to the machines bread pan.
- Next put in all of the dry ingredients ending with the yeast.
- Set the machine on the dough cycle and start it.
- When it’s complete remove the dough to a lightly floured flat surface and cut the dough into 8 equal pieces.
- Shape each piece into a ball, being sure that the bottom is sealed.
- Place the dough balls on a baking sheet lined with parchment paper or a silicon mat.
- Flatten the balls into circles about 1/2 an inch thick, cover, and place in a warm and draft free location.
- Allow the dough to rise until at least double in size (should take 20-30 mins).
- While the buns are rising pre-heat the to 375F and when the buns have rose put them into the hot oven until golden.
- When done place them on a wire cooling rack at once to cool.
A simple recipe that is a very distant cousin of mac and cheese, or high class mac and cheese. It’s oh so good at any time of the year but if you have a fireplace you might like to fire it up and serve this with a green salad and white wine near the heart in the winter. Perfectly guest worthy.
Makes: 4 servings
INGREDIENTS:
- 8 ounces shell pasta -use med sized shells for average sized shrimp and small shells for baby shrimp-, cooked and drained
- 1/4 cup butter
- 1 1/2 lbs shrimp, peeled and deveined
- 1 tablespoon minced garlic
- 3/4 cup cream cheese, at room temp
- 1 1/4 cups half-and-half
- 1/4 cup fresh basil, minced or 1 teaspoon dried basil
- 1/4 cup Parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
DIRECTIONS:
- Have pasta ready and still hot.
- In lg skillet, heat butter; add shrimp and garlic.
- Saute 4 minutes, remove shrimp from skillet.
- Add cream cheese, half and half.
- Stir with whisk to break up the cream cheese gently and blend it with the half and half until smooth and creamy.
- Bring to a boil; reduce heat and simmer for 4 minutes, stirring frequently.
- Add shrimp, basil, Parmesan cheese, pepper and pepper flakes if using.
- Top with extra Parmesan cheese and chopped chives (fresh or dried)
Wonderful winter comfort dinner, it’s a very simple dinner in a pot thats just delicious. I use lightly cooked spinach and sliced tomatoes as an accompaniment. This makes a hearty and satisfying meal.
MAKES: 6-8 servings
INGREDIENTS:
- 1 1/2 cups arborio rice
- 1 tablespoon olive oil
- 3 (14 ounce) cans chicken broth, reduced sodium (you may not need all of it)
- 1/2 lb Italian sausage, casings removed (I prefer the hot variety)
- 1 garlic clove, minced
- 1/2 lb baby bella mushrooms, sliced or quartered
- 1/4 onion, minced
- herbs, your choice (It’s very good with this addition but a generous pinch of thyme and marjoram for example are good)
- black pepper, to taste
- 1/2 cup parmesan cheese, grated
DIRECTIONS:
- IN a small saucepan slowly simmer broth.
- Using a medium pot on medium heat add olive oil to heat and brown meat while breaking up sausage, add onions and garlic.
- When about half way done add mushrooms and saute until soft.
- Stir in rice.
- Add one ladle full of broth, stir.
- Add herbs if using and reduce heat to simmer.
- As the arborio absorbs broth continue adding one ladle full at a time while stirring.
- This should take about 35-45 minutes.
- When a creamy consistency is reached and risotto is cooked (taste), remove from heat and stir in cheese.
I make this in a 4 inch heart shaped spring form pan and it gives us 2 big servings. It could be made in a 4 inch round pan to make 4 smaller servings if you like. It’s very chocolaty and a smaller piece would not be a hardship. You can fill the pan more than normal as this cake has a dense texture and doesn’t rise much.
MAKES: 2-4 servings
INGREDIENTS:
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
- 1/2 teaspoon instant coffee (optional) or espresso powder (optional)
- 1/4 cup butter
- 1/3 cup brown sugar
- 1 sm egg
- 1 lg banana, very ripe and mashed
- 1/3 cup “Special Dark” chocolate chips
DIRECTIONS:
- Preheat oven to 350 degrees, grease or spray a mini spring form pan and lightly dust with cocoa powder.
- Mix together dry ingredients, set aside.
- Cream butter, add sugar and egg, mix well,then add banana and mix briefly.
- Mix in dry ingredients until incorporated, don’t over mix, stir in chocolate chips.
- Pour into prepared pan and bake 45- 55 minutes until it tests done, cake will just start to pull away from edges.
- Cool slightly then remove from pan.
- Let it cool all the way then dust with confectioners sugar, or slice it warm, which is good with vanilla ice cream .
NOTE:
I always use a pan release spray and dust with the cocoa, and have almost never had a problem with the cake sticking. If greasing the pan – do it well and use a bit more cocoa as you would flour.
This dinner is real comfort food that is very simple to make and is enjoyed by the entire family. I used penne for the pasta but you can certainly use any pasta that you prefer or have on hand. If you have fresh mushrooms on the house by all means slice up at least a cup full and cook them along with the chicken.
MAKES: 4-6 servings
INGREDIENTS:
- 8 ounces penne
- 3 small carrots, peeled and sliced into rounds or on an angle
- 2 cups broccoli florets
- 1 medium zucchini, sliced but not too thin
- 1 cup frozen peas
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper (optional)
- 1 tablespoon canola oil
- 1 cup heavy cream (can use more if needed)
- 1 cup Parmesan cheese, shredded
- nutmeg, pinch (optional)
DIRECTIONS:
- Cook penne in boiling salted water for 12 minutes.
- Add carrots, broccoli and zucchini for last 4 minutes of cooking pasta time.
- Add peas during the last minute.
- Drain; transfer to a large serving bowl.
- Meanwhile, sprinkle chicken with 1/4 t salt and 1/8 t of the black pepper.
- Heat oil in a large nonstick skillet over medium-high heat.
- Cook 8 minutes or until cooked through.
- Add cream, cheese, the remaining 1/4 t salt and 1/8 t pepper and nutmeg (if using) to skillet.
- Boil for 2 minutes, until thick.
- Toss with pasta and vegetables.
If your looking for an exceptional pot pie, stop here! You’ll want to roll the crust a bit on the thick side so that (A) so it won’t sag into the filling like hubby’s did and (B) just because it’s yummy and you’ll want to break it into the bowl and enjoy it! Allow a couple of hours start to finish and enjoy the process. It’s so very worth it to have wonderful fresh homemade pot pie that tastes like it was made at home and with caring.
MAKES: 4 pies
INGREDIENTS:
Filling
- 3 chicken breasts, bone-in, skin-on
- 2 tablespoons olive oil
- kosher salt
- fresh ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 6 tablespoons unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots
- 1 1/2 -2 red potatoes, peeled and cubed
- 1 (10 ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen Frenched green beans
- 1/2 cup minced fresh parsley leaves
Pastry:
- 1 1/2 cups all-purpose flour
- 1 teaspoons kosher salt
- 1/2 teaspoon baking powder
- 1/4 lb cold unsalted butter, diced
- 1/4 cup ice water (If more is needed add by tablespoon only until it will hold together)
- 1 egg, beaten with
- 1 tablespoon water, for egg wash
- flaked sea salt
- black pepper
DIRECTIONS:
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice.
- In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, potatoes, peas, green beans and parsley. Mix well.
- For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
- Preheat the oven to 375 degrees F.
- Divide the filling equally among 4 oven proof bowls (I used soup bowls). Divide the dough into quarters and roll each piece into a circle 1-2 inches larger than the bowls your using. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick and pinch it around the sides to look like a bottle cap. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
This might look like an odd mix of ingredients but circumstances prevented me from doing my shopping on time this month and I had to use what I had in the house. To be very honest I wasn’t to sure how this was going to end up tasting but it was excellent and Even my hubby enjoyed it )and he’s not a fan of “innovative cuisine”, lol). It’s very satisfying meal thats reasonably low in hat and packs a lot of flavor.
MAKES: 6 servings
INGREDIENTS:
- 1 1/2 -2 lb boneless rump roast of beef
- 1/4 teaspoon salt
- 1/4 teaspoon fresh coarse ground black pepper
- 1 1/2 cups strong brewed coffee
- 1 cup no-salt-added beef broth
- 1/2 cup finely chopped onion
- 1/3 cup dry red wine (optional)
- 2 cloves garlic, minced
- 1 big red potato, peeled and cubed
- 1 cup sliced mushrooms
- 1/4 cup dark raisins, chopped
- 1 tablespoon capers
- 3 cups hot cooked long-grain rice
DIRECTIONS:
- Trim fat from beef and cut into 1 inch cubes.
- Sprinkle with salt and pepper.
- Heat a large saucepan over medium high heat.
- Add beef and cook 5 minutes or until browned.
- Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil.
- Cover and reduce heat and simmer 45 minutes.
- Add mushrooms, dates, and capers; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
- Serve over the rice.
TIP:
Don’t allow the liquid level to drop by much. If it’s getting low top if back up with water. If it’s thinner than you would like just mix a couple of teaspoons of cornstarch with a 1/4 cup of cold water and stir it into the bubbling pot. Stir until thickened.
You may use any nut variety that you like for this. I like pecans but walnuts or almonds will also work just fine. In fact, I expect that mixed nuts would be yummy prepared like this and will make great gifts for the holidays when placed in pretty containers. Shoot, they will make great gifts at any time and would also be welcomed at showers and parties too. I once added a cup of popped pop corn to the mix and that was popular.
MAKES: 4 cups
INGREDIENTS:
- 3 cups nut halves (or whole almonds, peanuts and the like)
- 1/2 cup sugar
- 1/4 cup water
- 1 tablespoon instant coffee granules
- 1 teaspoon ground cinnamon
- 1 dash salt
DIRECTIONS:
- Spread pecans in an ungreased roasting pan or 15×10-inch jelly roll pan.
- Bake at 300F for 10 minutes, stirring after 5 minutes.
- Combine sugar and remaining 4 ingredients in a saucepan.
- Cook over medium-low heat until sugar and coffee dissolve, stirring often.
- Add the nuts, and cook 3 minutes, stirring constantly.
- Remove from heat.
- Spread pecans in ungreased pan that has been lined with parchment paper.
- Bake at 300F for 15 minutes, stirring every 5 minutes.
- Cool completely, store in an airtight container.
TIP:
If you would like something a bit different and enjoy an element of heat you can try mixing some Cayenne pepper, about 1/4 teaspoon, into the sugar, coffee and cinnamon mix.
I had a small surplus of apples and some pork loin in the freezer and this recipe was the result of the two. It’s wonderfully flavored and it doesn’t take long to get onto the table. I served it with boiled tiny Yukon gold potatoes but rice (especially brown rice) would also be a great companion.
MAKES: 6 servings
INGREDIENTS:
- 1 3/4-2 lbs pork loin or tenderloin
- garlic salt
- 1 tablespoon vegetable oil
- 1 cup apple juice
- 2 tablespoons all-purpose flour
- 2 tart apples, sliced
- 1 cup dark or golden raisins
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 cup whipping cream (optional) or half-and-half cream (optional)
- 1/3 cup sliced green onion
DIRECTIONS:
- Cut pork into ΒΌ-inch slices, sprinkle each with garlic salt.
- In large skillet, brown pork slices in oil, a few slices at a time.
- Return pork and any juices to skillet.
- Combine apple juice and flour; pour into skillet.
- Add apple slices, raisins, cinnamon and ginger.
- Cook, stirring frequently, until mixture comes to a boil and thickens.
- Cover and reduce heat and simmer 10 minutes or until pork is tender.
- Remove pork, apples and raisins to serving dish; keep warm.
- Bring pan juices to a boil; blend in whipping cream.
- Cook until slightly thickened.
- Pour cream mixture over pork, apples and raisins.
- Sprinkle with green onions.
I’m a real soup and stew lover in the fall and winter months. I often like to make a big batch, have what we want for lunch or dinner, and freeze the rest in 2 serving size packages. This recipe makes 4 big servings so double it if you want extra to freeze.
MAKES: 4 servings
INGREDIENTS:
- 2 tablespoons olive oil, plus extra olive oil to serve as garnish
- 1 stick celery, chopped
- 1 onion, chopped
- 1 large carrot, chopped
- 1 1/4 pints vegetable stock
- 1 (15 ounce) can cannellini beans, undrained
- 1 (15 ounce) can borlotti beans, undrained
- 1 small sprig fresh rosemary, or 1/2 teaspoon of dried
- 1 small sprig fresh thyme, or 1/2 teaspoon of dried
- 1 bay leaf
- 5 ounces cooked ham, in small cubes
- 8 slices bacon, cooked crispy (optional)
DIRECTIONS:
- Heat the oil in a large pan, then add the chopped vegetables and some salt and pepper.
- Cook very gently for 10 minutes until softened but not colored.
- Add the stock, rosemary, thyme and bay leaf.
- Bring to the boil, then lower heat and simmer gently for 15-20 minutes.
- Add the canned beans, juice and all to the soup pot and gently stir.
- Stir in the ham and bring to a simmer.
- If desired garnish with a few crisp slices of bacon and a swirl of olive oil.
- Serve.
