Browsing Archive: August, 2009
Posted by Kelley Cat on Tuesday, August 18, 2009,
In :
Breads
Home Made Pizza Dough
2/3 cup water (warm from the tap is fine)
1tsp sugar
2 ¼ tsps. Active Dry Yeast or one packet Active Dry Yeast. (I prefer Red Star)
2 2/3 Cups All purpose Flour
2-3tsps kosher salt
1-3 tsps Olive Oil
Combine warm tap water and sugar in measuring cup. Sprinkle yeast over water and allow yeast to activate for 20 minutes prior to use. If no "Action" is observed after two minutes try again with warmer water and fresh yeast.
Pulse flour and salt together in the working b... Continue reading ...
Posted by Kelley Cat on Tuesday, August 18, 2009,
In :
Soup
 I modified a recipe from the food network. "Sara's Secrets"
adding 1/2 cup of white wine to the onions and garlic prior to adding squash and liquid ingredients. Instead of croutons, (because I forgot to buy them) I toasted some sour dough bread I had hanging out in the freezer.
2 tablespoons olive oil
2 small onions, sliced
4 cloves garlic, thinly sliced
3 cups chopped peeled butternut squash
3 cups water
2 cups apple cider
Kosher salt and freshly ground black pepper
Your favorite store-bou... Continue reading ...
Posted by Kelley Cat on Tuesday, August 18, 2009,
In :
Soup
This is a recipe I made for our church Mission's Conference Luncheon. It's tasty!
Recipe from: FBC-Kirkland Deaconess Board
Chicken Corn Soup
1 Whole Chicken- in pieces
4 cups water
4 whole cloves garlic
1 small onion sliced
2 T olive oil or vegetable oil
3-4 chicken bouillon cubes
1tsp Kosher Salt
1tsp black pepper
1 can of whole kernel corn drained and barely pulsed in the food processor 1-2 pulses or "hit"(start at the top and turn on the blender and push down to the bottom of the can.... Continue reading ...
Bon Appétit Magazine November 2007 pg 175
Crust: Adaptation from the B.A. Recipe: Cook's Illustrated: ½ Recipe of "Fool Proof Pie Dough"
Filling:
1 Cup Fresh Pumpkin (Bake 1 Sugar Pie Pumpkin for 40 minutes at 350 and scoop out the squash and puree until smooth.)
1 Cup packed Golden Brown Sugar
2 Lg. Eggs
1 tsp. Fresh Lemon Juice
1 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp. ground ginger
½ tsp. vanilla extract
¼ tsp ground cloves
¼ tsp salt
1 8oz tub mascarpone cheese (Itallian C... Continue reading ...
Posted by Kelley Cat on Tuesday, August 18, 2009,
In :
Cookies
Sue Albright, my friend Shanna's mom, made the most awesome gingersnaps in the whole world. Whenever I went over to their house, I'd check the cupboard for the Gingersnap Tupperware. Sue would make them at random times throughout the year, but they Always showed up around Christmas, so in my mind they are "Christmas Cookies". After I got married, I lost touch with my friends from Medford, OR. So much had happened, and I was trying to get used to married life and then we moved even farther ... Continue reading ...
Posted by Kelley Cat on Tuesday, August 18, 2009,
In :
Pasta
I have to say, this is one of those "I can throw this together in 10-12 minutes" recipes. Cuz there are three ingredients. And you can do everything in the time it takes to boil the Pasta.
Put Pot of water on stove, Boil.
While water is coming to boil, obliterate the Mizithra Cheese (A creamy, salty delicious sheep's milk cheese) in a food processor until it's fine. (ready grated is available, but I've only seen it a few places.)
Throw 1 pound of Spaghetti noodles or Spagettini(thin spagh... Continue reading ...
Posted by Kelley Cat on Tuesday, August 18, 2009,
In :
Main Course
Preheat oven to 425 Glaze: ¼ cup apricot preserves (I used Trader Joe's brand which is organic and has less sugar than most)
2 T. Dijon mustard (I used the generic non version and it was just fine)
1 t. Dried thyme
Stir together in a small bowl and spread liberally over 1lb pork tenderloin
Roast on a prepared sheet pan for 20-30 minutes or until an internal temperature of 160 degrees is reached. There may be some pink in the middle, but this is the FDA approved temperature for pork musc... Continue reading ...
Posted by Kelley Cat on Tuesday, August 18, 2009,
In :
Soup
I modified this recipe from this one I found on the web. I haven't explored this site very much, so I'm not sure exactly how reputable they are, I usually snoop around and compare recipe's that I know with the ones they have posted, but in this case, I just looked at a couple of different sites' recipe's and decided this one was easy enough to put my own spin on. I've been visiting a Mediterranean place for lunch with the girls from work and the Lentil Soup is fabulous, this one sounded l... Continue reading ...
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