From Food.com -- Broccoli Chicken Stirfry
1/2 cup reduced-sodium chicken broth
1 tablespoon light soy sauce
4 cups broccoli florets
1 garlic clove, minced
1 tablespoon olive oil
1 lb boneless skinless chicken breast, cut into thin strips
2 tablespoons Dijon mustard
Change Measurements: US Metric
Directions:
1. Mix chicken broth and soy sauce; set aside.
2. Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
3. Remove from skillet; cover to keep warm.
4. Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
5. Add broth mixture; mix well.
6. Bring to boil.
7. Reduce heat to medium-low.
8. Stir in mustard until well blended.
9. Return broccoli mixture to skillet; mix lightly.
10. Cook until heated through, stirring occasionally.
My thought - This was really good served with brown rice. I wasn't as heavy as a normal stirfry but still had that great soy sauce flavor. I put a little bit of red pepper flakes with the veggies too which gave it a little bit of heat, but not overpowering or anything. I also added red bell peppers and you could totally add whatever veggies you have in the fridge!
Monday, May 16, 2011
Thursday, May 12, 2011
White Sandwich Bread
I've been on the hunt for a good, plain sandwich bread and I've finally found it! This is a white bread that has a great flavor, nice chewy crust, soft texture inside but not too soft ...it holds together just right with a good spring. Love it!
King Arthur Flour - White Sandwich Bread
1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
7/8 to 1 1/8 cups lukewarm water* ----------------I only used 1 cup
3 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
3 tablespoons sugar
6 tablespoons unsalted butter, room temperature
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/2 cup instant mashed potato flakes
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Directions
1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. **Jenn's note -- if using a bread machine to make the dough, the dough cycle already has this step in it. Skip this proof and go straigh to #4**
4) Gently deflate the dough, and shape it into an 8" log.
5) Transfer the log, smooth side up, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.
6) Allow the bread to rise till it's crested about 1 1/4" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1 1/4" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.
7) Bake the bread for 15 minutes. Tent it lightly with aluminum foil, and bake for an additional 20 to 25 minutes, till the crust is golden brown, and the interior temperature measures 190°F on an instant-read thermometer.
8) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. As soon as it's completely cool, wrap it tightly in plastic wrap; or in a plastic bag, air pressed and fastened securely at the top.
King Arthur Flour - White Sandwich Bread
1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
7/8 to 1 1/8 cups lukewarm water* ----------------I only used 1 cup
3 cups King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons salt
3 tablespoons sugar
6 tablespoons unsalted butter, room temperature
1/4 cup Baker's Special Dry Milk or nonfat dry milk
1/2 cup instant mashed potato flakes
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Directions
1) If you're using active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step.
2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball.
3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, for 1 to 2 hours, or until it's nearly doubled in bulk. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. **Jenn's note -- if using a bread machine to make the dough, the dough cycle already has this step in it. Skip this proof and go straigh to #4**
4) Gently deflate the dough, and shape it into an 8" log.
5) Transfer the log, smooth side up, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap.
6) Allow the bread to rise till it's crested about 1 1/4" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1 1/4" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350°F.
7) Bake the bread for 15 minutes. Tent it lightly with aluminum foil, and bake for an additional 20 to 25 minutes, till the crust is golden brown, and the interior temperature measures 190°F on an instant-read thermometer.
8) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. As soon as it's completely cool, wrap it tightly in plastic wrap; or in a plastic bag, air pressed and fastened securely at the top.
Sunday, April 17, 2011
Mennonite Recipes
My grandparents are German and both came from a Mennonite community. My Grandma has this amazing Mennonite Church cookbook that she cherishes (seriously, you could take anything from her house....except this book. I even get a little nervous touching it). Anywho - the idea came up for me to make Paska Bread for Easter. Then my sister had the idea for me to make Zwieback....a traditional Mennonite roll. When I asked if I should just make one, or both (thinking that two breads would be a bit overkill), my grandpa jumped in and said "BOTH!!" lol Since he doesn't ask for anything...there's no way I was going to say no to that request! :) So now I'm looking at different recipes and researching information about both breads. I've stumbled upon this wonderful site called Mennonite Girls Can Cook. I'm like a kid in a candy store! In order to not forget all the yummy recipes I'm coming across, I'm going to post the links below...then I can make sure to come back to this post and remember which recipes I liked and where I found them. Let me know if you try any of them too!! Oh but just FYI -- just the quantity that the recipes make before you start to make them. Mennonites cook for the entire church. Seriously, the Zwieback recipe makes 8 dozen rolls! :) http://mennonitegirlscancook.blogspot.com/2008/12/zwiebacksgrandma-buns.html http://mennonitegirlscancook.blogspot.com/2009/11/kraft-carmel-squares-with-gluten-free.html http://mennonitegirlscancook.blogspot.com/2009/04/seerney-paska-for-kulichpaska-cheese.html http://mennonitegirlscancook.blogspot.com/2009/03/paska-lovellas-recipe.html http://thebergens.blogspot.com/2010/03/mennonite-monday-zwieback.html
Sunday, March 20, 2011
Chewy Granola Balls
Weelicious ™ – Chewy Granola Balls
SO GOOD!! These are easy to whip up and a big hit with everyone -- Rylee, Jake, Darrin and even my in-laws!! They're a healthy snack packed with protein and fruit and they're great to put in lunches. I was a bit hesitant to buy the Rice Syrup because it was $5 for the jar. But Catherine (at Weelicious) mentioned that you really can't substitue anything else for it. Agauve Nectar isn't sticky enough and honey is too sweet and too sticky. The Rice Syrup has just the right neutral taste and texture (warning: if you taste it right out of the jar, don't be alarmed. It tastes much better IN the granola balls!) Thankfully, I'll be able to get 4 batches from the jar....so it's not too too bad.
**I used Peanut Butter instead of Almond Butter and Brown Rice Crispys since that's all that Sprouts had. Someone else had said they used popped Quiona and it worked just fine too!
Chewy Granola Balls (Makes about 30 Balls)
1/2 Cup Almond Butter
1/2 Cup Rice Syrup
1 Cup Rice Crispys
1 1/2 Cups Granola or Wee Granola
1/4 Cup Dried Cranberries, Cherries, Blueberries and/or raisins, chopped
1. Place the almond butter and rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.
2. Place the remaining ingredients in a bowl and stir to combine.
3. Pour the warm almond butter mixture into the bowl with the granola mixture and stir to combine.
4. Roll into 1 inch balls (I used a mini ice cream scooper to scoop out each portion, but you could also use a tablespoon) .
5. Serve.
SO GOOD!! These are easy to whip up and a big hit with everyone -- Rylee, Jake, Darrin and even my in-laws!! They're a healthy snack packed with protein and fruit and they're great to put in lunches. I was a bit hesitant to buy the Rice Syrup because it was $5 for the jar. But Catherine (at Weelicious) mentioned that you really can't substitue anything else for it. Agauve Nectar isn't sticky enough and honey is too sweet and too sticky. The Rice Syrup has just the right neutral taste and texture (warning: if you taste it right out of the jar, don't be alarmed. It tastes much better IN the granola balls!) Thankfully, I'll be able to get 4 batches from the jar....so it's not too too bad.
**I used Peanut Butter instead of Almond Butter and Brown Rice Crispys since that's all that Sprouts had. Someone else had said they used popped Quiona and it worked just fine too!
Chewy Granola Balls (Makes about 30 Balls)
1/2 Cup Almond Butter
1/2 Cup Rice Syrup
1 Cup Rice Crispys
1 1/2 Cups Granola or Wee Granola
1/4 Cup Dried Cranberries, Cherries, Blueberries and/or raisins, chopped
1. Place the almond butter and rice syrup in a small saucepan over low to medium heat and warm for 2 minutes or until it becomes smooth and combined.
2. Place the remaining ingredients in a bowl and stir to combine.
3. Pour the warm almond butter mixture into the bowl with the granola mixture and stir to combine.
4. Roll into 1 inch balls (I used a mini ice cream scooper to scoop out each portion, but you could also use a tablespoon) .
5. Serve.
Wednesday, March 16, 2011
Honey Wheat Bread
Taken from ALLRECIPES
1 1/8 cups warm water (110 degrees F/45 degrees C)
1/4 cup honey
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
2 tablespoons vegetable oil (or butter)
1 1/2 teaspoons active dry yeast
Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.
** I set it to the dough setting. When it was done, I took the dough out, punched it down and kneded it slightly to reactivate the yeast. I let it sit in a loaf pan for about an hour to rise (with an oiled plastic wrap covering it and then a damp cloth over that). Bake in a 350 degree oven for 25-28 minutes.
1 1/8 cups warm water (110 degrees F/45 degrees C)
1/4 cup honey
1 teaspoon salt
2 cups whole wheat flour
1 cup bread flour
2 tablespoons vegetable oil (or butter)
1 1/2 teaspoons active dry yeast
Add ingredients according to the manufacturer's directions to your bread machine. Use the wheat bread cycle and light color setting.
** I set it to the dough setting. When it was done, I took the dough out, punched it down and kneded it slightly to reactivate the yeast. I let it sit in a loaf pan for about an hour to rise (with an oiled plastic wrap covering it and then a damp cloth over that). Bake in a 350 degree oven for 25-28 minutes.
Wednesday, March 9, 2011
Italian Bread
I made this last night for dinner with my parents nad grandparents. SO. Good. Yum. Plus, they looked really pretty (although I totally forgot to take a photo). I ended up leaving one plain and on the other one I topped it with minced garlic, Oregano, Thyme and Rosemary. The plain was good...but plain. I read some comments that said it's really good if you make it into garlic bread. The Herb crusted one was VERY good but I think next time I'm going to incorporate the herbs into the dough itself. That'll taste awesome.
Here's the recipe
Ingredients
4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
1 (.25 ounce) package active dry yeast
1 egg
1 tablespoon water
2 tablespoons cornmeal
Here's the recipe
Ingredients
4 cups unbleached all-purpose flour
1 tablespoon light brown sugar
1 1/3 cups warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
1 (.25 ounce) package active dry yeast
1 egg
1 tablespoon water
2 tablespoons cornmeal
Directions
1.Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2.Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise, until doubled in volume about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
3.In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto a baking sheet with one quick but careful motion.
4.Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.
***TIPS ***
---> to shape the loaves. Cut the dough in half, then roll out the dough and roll it up. Pinch together the seam really well and then lay it seam-side down.
--->Let it rise on the baking sheet (or I used a pizza stone) itself, instead of transferring the dough. I put the stone with hte dough on top of my stove that was on at the lowest setting (I think it was like 175 degrees or something) since it was a little cool in my house. I then put an oiled piece of cling wrap on top of the dough, then a warm damp kitchen towel on top of that. The dough rose beautifully in about 50 minutes or so.
Sunday, February 27, 2011
Bagels!!
This is something that I've been wanting to try since I started using the bread machine, but they just looked really intimidating. However, Darrin loves bagels, so I thought I'd get over my fear and just try them out! They are a *little* labor intensive, since it requires more effort than just throwing everything in the machine and pushing a button. But they are SO WORTH IT! They turned out great!
Here's the recipe -- and then my photos I took throughout the process.
Basic bagels
Here's the recipe -- and then my photos I took throughout the process.
Basic bagels
Ingredients
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
3 tablespoons poppy seeds (or whatever topping you want on them)
1 cup warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast
3 quarts boiling water
3 tablespoons white sugar
1 tablespoon cornmeal
1 egg white
3 tablespoons poppy seeds (or whatever topping you want on them)
Directions
1.Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
1.Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
2.When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
3.Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls. Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole. Cover bagels with a clean cloth, and let rest for 10 minutes.
4.Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
5.Bake in a preheated 375 degree F (190 degrees C) oven for 20 to 25 minutes, until well browned.
After the dough is made in the bread machine, pull it out and divide it up. I tried to squeeze 12 rolls out of the dough (here's 10 out of the 12). They ended up too small. Next time, I'll only divide it up to make 8 or 9. 
Poke a hole in the middle of hte dough ball and twirl it around your finger. This was an easier technique but not as pretty. You can also roll out the doughballs into 7" ropes, then connect the ends making a circle. I did this with one of them and it looked a bit nicer.
Here's all my bagels, ready to be boiled!! 
After I boiled them (sorry, I forgot to take pictures of that), then I put them on a baking sheet with some cornmeal and popped them in the oven!
Fresh out of the oven!
Lightly toasted wtih cream cheese. Yum.
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