Dayrecipe Food Community

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:

1. Add all of the wet ingredients to the machines bread pan.
2. Next put in all of the dry ingredients ending with the yeast.
3. Set the machine on the dough cycle and start it.
4. When it’s complete remove the dough to a lightly floured flat surface and cut the dough into 8 equal pieces.
5. Shape each piece into a ball, being sure that the bottom is sealed.
6. Place the dough balls on a baking sheet lined with parchment paper or a silicon mat.
7. Flatten the balls into circles about 1/2 an inch thick, cover, and place in a warm and draft free location.
8. Allow the dough to rise until at least double in size (should take 20-30 mins).
9. While the buns are rising pre-heat the to 375F and when the buns have rose put them into the hot oven until golden.
10. 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:

1. Have pasta ready and still hot.
2. In lg skillet, heat butter; add shrimp and garlic.
3. Saute 4 minutes, remove shrimp from skillet.
4. Add cream cheese, half and half.
5. Stir with whisk to break up the cream cheese gently and blend it with the half and half until smooth and creamy.
6. Bring to a boil; reduce heat and simmer for 4 minutes, stirring frequently.
7. Add shrimp, basil, Parmesan cheese, pepper and pepper flakes if using.
8. 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:

1. IN a small saucepan slowly simmer broth.
2. Using a medium pot on medium heat add olive oil to heat and brown meat while breaking up sausage, add onions and garlic.
3. When about half way done add mushrooms and saute until soft.
4. Stir in rice.
5. Add one ladle full of broth, stir.
6. Add herbs if using and reduce heat to simmer.
7. As the arborio absorbs broth continue adding one ladle full at a time while stirring.
8. This should take about 35-45 minutes.
9. 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:

1. Preheat oven to 350 degrees, grease or spray a mini spring form pan and lightly dust with cocoa powder.
2. Mix together dry ingredients, set aside.
3. Cream butter, add sugar and egg, mix well,then add banana and mix briefly.
4. Mix in dry ingredients until incorporated, don’t over mix, stir in chocolate chips.
5. Pour into prepared pan and bake 45- 55 minutes until it tests done, cake will just start to pull away from edges.
6. Cool slightly then remove from pan.
7. Let it cool all the way then dust with confectioners sugar, or slice it warm, which is good with vanilla ice cream .

NOTE:

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:

1. Cook penne in boiling salted water for 12 minutes.
2. Add carrots, broccoli and zucchini for last 4 minutes of cooking pasta time.
3. Add peas during the last minute.
4. Drain; transfer to a large serving bowl.
5. Meanwhile, sprinkle chicken with 1/4 t salt and 1/8 t of the black pepper.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Cook 8 minutes or until cooked through.
8. Add cream, cheese, the remaining 1/4 t salt and 1/8 t pepper and nutmeg (if using) to skillet.
9. Boil for 2 minutes, until thick.
10. Toss with pasta and vegetables.