Gooey Cinnamon Rolls

MEMORY MONDAYS

It was a sunny summer Arizona day. I was a bored 13-year-old who had a serious hankering for something sweet. I had all day with nothing to do, most of my family were off doing whatever fun activities they had set up for themselves. I decided to attempt to make cinnamon rolls. My mom made them occasionally, so I dug out her recipe and was off on my very first yeast baking experience!

As I measured out the flour and kneaded the dough, I thought, “This is easy! I could make these everyday!” I left the dough to rise. The recipe said “double”. Forget the fact that I am horrible at visual estimation, I figured 20 minutes or so would be a good amount of time, so I could get them finished before my sisters got home. After about 25 minutes, it looked like it had risen a lot…maybe it was about double.

I rolled them out (Hmmm…how thick? How thin?). I spread the melted butter and did what the recipe said to do: sprinkled sugar and cinnamon. I rolled them up and cut them and put them all side by side in one 9×13 pan. Wait, I have to let the rise AGAIN? Sheesh…   *Sigh* By this time I am dying to eat these things, and it has already taken FOREVER to make them up to this point (remember, I’m 13…an age not known for it’s patience).

I let them sit for about 10 minutes and am delighted that they look all puffy and risen. I preheat the oven and pop them in. I’m so excited to pull them out of the oven, and top them with a basic buttercream frosting (yeah, I think my sisters and I all learned to make a chocolate buttercream frosting before we could talk) and EAT THEM! Mmmmm, these are amaz…amazi…amazingly hard. Like hockey pucks. And flavorless.

It would be many, many, many, many years before I would attempt to bake with yeast again.

Through my cooking and baking adventures, I commonly hear from people “I can’t make anything with yeast”. I completely understand. I had more failures than just that teenaged cinnamon roll disaster, and I finally just decided, “I’m not a yeast baker”. Somehow the yeast baking gene skipped over me.

In college, one day, I wanted homemade cinnamon rolls. I said to myself, “People make homemade cinnamon rolls all.of.the.time. Why in the heck can’t I?” I set out to follow a recipe to-the-tee and see if I could pull it off. I did. They were fabulous. They weren’t perfect, but finding a recipe with precise directions that I followed exactly helped me get a feel for yeast baking. Over the years, as I overcame my fear of yeast failure, I’ve become pretty darn good at it.

The key to yeast baking is experience. That means lots and lots of failure. Lots of hockey pucks and doorstops and fallen breads. The more you experience the dough, the yeast, and how they react in your environment and your oven, the better you’ll get at it.

This is turning out to be a super long post, so thanks for sticking with me. CINNAMON ROLLS (that was for those who skipped all the above part and wanted to get to the pertinent info). Here’s the thing with cinnamon rolls: patience. Make them on a day you have a lot of time, you’re not in a hurry. You need to make sure they are rising as much as needed. Second: roll them thin. You know those cinnamon rolls you get in the mall? They have a ton of layers, and they are nice and soft and gooey. That’s from rolling it super thin so that you get lots of thin layers. Third: do not over stuff the pan. You’ll notice in my pictures that I only put eight rolls in a 9×13 pan. Yeast rolls actually get three times to rise. First, when you double the dough. Second, after shaping, you let them double in the pan. Third, when they cook, they expand again. If you have extra space around them, it gives them lots of room to expand, which results in a softer end product. You also want to frost them hot, straight out of the oven. The frosting will keep the rolls soft as it seeps into the hot roll. Make sure every exposed surface is covered.

GOOEY CINNAMON ROLLS

1 cup warm milk (110 degrees F/45 degrees C)
2 1/2 teaspoons active dry yeast
1/2 cup white sugar
1/3 cup butter, melted
2 eggs, room temperature
3 1/2-4 cups bread flour
1 teaspoon salt

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

4 ounces cream cheese, softened
1/4 cup salted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla

If you haven’t yet, take your eggs out of the fridge so they can warm up to room temperature. In a bowl, or your stand mixer, combine the milk, yeast and sugar. Let sit for 5 minutes, until it is frothy. Meanwhile, melt your butter and let it cool a bit. Stir the butter into the yeast mixture, then add in the eggs and stir to combine. Stir in 3 cups of the bread flour and the salt. Add the remaining flour 1/2 cup at a time until  the dough just comes together. Do not add too much flour, or your rolls will be tough. Knead for 5 minutes with your dough hook, or for several minutes by hand, until the dough is soft, elastic and bounces back when you touch it. If you are using a stand mixer, the dough should stay on the hook and not stick to the sides of your mixing bowl. You may need to sprinkle extra flour in every so often to keep it from sticking. Place a towel over the bowl and let sit and rise until double, about an hour.

Dump the dough onto a lightly floured surface. Roll dough into a 16×21 inch rectangle. This is easier said than done, it takes some practice, but don’t worry too much if it has uneven edges. The key here is not the measurement given above, but that it is rolled thin. It can be bigger that 16×21. In a small bowl, mix together the cinnamon and brown sugar. Use a rubber scraper to spread the soft butter across the surface of the dough. Leave a 1/2 inch border just on the side farthest from you, where you will seal the roll of dough, free from butter. Evenly spread the cinnamon mixture on top of the butter. Starting at the long edge, start to roll the dough. You want it fairly tightly rolled. I tend to stretch it a bit as I go, pulling the roll towards me as I go. It’s normal to have to do one side, then the other. This is a nice, soft dough and will take some finessing to get it to roll evenly. Don’t worry if it’s lopsided. When you get to the end, pinch the edge shut as well as you can. Place the seam side down. Cut the jagged edge piece off each side. Don’t throw them away, those are rolls, too! Now, cut your nice, neat roll into 12 equal portions. I usually cut the log down the middle, then in quarters, then cut each quarter into thirds. You will see all sorts of tips on cutting cinnamon rolls. The only trick you really need is to use a serrated knife (the kind with a jagged edge), and “saw” the rolls, do NOT press down with the knife, or you will mash them. If you lightly saw them with a nice, sharp, serrated knife, you won’t have any problems.

Spray your pans with cooking spray, or lightly grease with some oil. I typically use one 9×13 pan and one slightly smaller oblong pan that fits six rolls (remember, you have the two edge ‘reject’ rolls). You can use a 9×9 pan and ditch the reject rolls if you want, or depending on their size, combine then into one roll and place it in the middle of the 9×9 pan. You want to only put 8 rolls in the 9×13 pan, and the remaining 4-6 rolls in whatever other pan you choose. Cover each pan with a towel and let rise again, about 30 minutes.

Preheat your over to 375 degrees. Bake the rolls for 15-18 minutes, until light brown and moist, but not doughy on the inside (just use your psychic abilities, or use a fork to kind of pull the middle of one roll to one side to see the texture of it).

While the rolls are baking, or while they are rising, or whenever (you could pre-make this frosting and freeze it, if you want), whip together the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat until light and fluffy.

Immediately frost after removing them from the oven and let cool 5-10 minutes, so you don’t scorch the inside of your mouth (this is the hardest part of the recipe).

If you want fresh baked rolls for breakfast (we have them every Christmas morning), you can make these and freeze them after shaping (just get the disposable foil pans and put 6 in each pan). Pull them out of the freezer the night before and let them defrost and slowly rise in the fridge all night. Pull them out of the fridge when you wake up, preheat the oven and bake. for best results, bring to room temp before baking, but even if you don’t do that, they’ll still be amazing.

See? Not perfect! Still amazingly yummy!

Lots of space for these guys to rise.

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Prepping for School

Did you miss me? This is the last week of summer for three of my four kids, and the first week my teacher husband was back to work. We spent all last week shoving every activity we planned to do this summer into a week-long family activity fest. I have several recipes coming down the pike that I made this summer, but I thought I’d change things up and use this post to tell you how I’m prepping for school to start.

The last two years, my kids have eaten hot lunches at school. It made me cringe every time they would come home and tell me what they had for lunch. Last year they even ate breakfast at school. First, let me say that our school serves above-average tasting food. They also allow for unlimited salad and fresh fruit, which is great. Our district also follows our state health policy for lunches. You know, so many servings of vegetables, “low” sugar content, a certain fiber content, etc. I acknowledge that it’s a valiant effort, and it’s definitely better than nothing. But, there are a few problems with it, in my opinion. First, the almighty Dairy Council (cue either angelic singing or a morose funeral durge, depending on your opinion) has lobbied and succeeded to make flavored milk exempt from the sugar content rule. Did you know that flavored milk has at least as much sugar as soda? Your child’s chocolate or strawberry milk has 27-31 grams of sugar per serving. Second, I believe strongly in training a palate. It’s one reason that dieting using processed foods (like, low-fat instead of full-fat pizza) will never succeed in the long run. In my family, I cook home-made, from-scratch, nutritious, flavor-packed meals. I tend to make ethnic foods from all walks of life and expect my children to experiment with taste and enjoy trying new things. My third son’s favorite meal when he was 2? Baked salmon and asparagus. The problem I have found is that within a month of eating school “healthy” food, they lose their adventurous palates and start refusing to eat my dinners. Can you blame them? They are eating processed chicken nuggets and pizza and french toast sticks for breakfast and lunch. Yeah, the pizza has a whole wheat crust and low-fat cheese, and the nuggets are baked and not fried…but it still trains their palate to want to eat that type of food.

So, we decided, NO MORE! We are a processed-food-free family, I have to admit that the decision was difficult. We qualify for free meals at the school, so this is an expense we would not normally have, but we believe it is worth it. Both for the health of our kiddos, and for the peace of mealtime, the extra effort is worth it.

This post is how I am planning to do breakfast and lunches for my kids, to give them choices and give me less of a headache.

First: breakfast. I would love to say that I plan to get up and make my kids breakfast every morning. But, I’m a realist. Maybe some days I will, but in general, I just know it won’t happen. We stopped eating cereal when we stopped getting raw milk. Cereal is one of the worst breakfasts you can have. Milk has a naturally high sugar content, and cereal is mostly empty carbs (yes, there are whole grain cereals that are better). I find when we eat cereal that our blood sugar is raised, it gives us great energy, then we crash mid morning. Days that I have cereal for breakfast, it sets me into a mood swing cycle that is hard to recover from. Protein is key for us for breakfast. I have one child who won’t eat protein for breakfast, my goal for him is to lower his sugar intake for breakfast. Even though milk has protein, he responds better to oatmeal for breakfast than cereal, for some reason. We’re not fans of processed milk here, anyway, since two of our littles have dairy allergies (only to processed milk, raw milk they have no issues with. That is a post for another day…)

Three options for breakfast on days I don’t make something fresh:

#1: Whole Wheat Breakfast Pockets

#2: Breakfast Burritos: Scrambled eggs and natural sausage (no msg or perservatives: Jimmy Dean just came out with natural sausage that is super good!) wrapped in a tortilla and frozen. Microwave for 40 seconds to heat

# 3: Oatmeal packets: My oatmeal kid’s favorite type is apple cinnamon. I pre-make oatmeal packets using snack-sized ziploc bags. In each I put 2/3 cup whole oats, 1 TBS sucanat, 1 tsp ground cinnamon, about 1 TBS dried apple, cut into small pieces with kitchen shears. Use these just like regular oatmeal packets: add water and microwave for 1-2 minutes. I’ve also made strawberry ones, using dried strawberries. You can make whatever kind your kids like, and control the sugar amount and type yourself.

Lunch. The trick to lunch is going to be keeping them from getting bored. The plan is each lunch will have a main dish, a piece of fresh produce, a savory snack, and a sweet snack.

The sweet snack is a family favorite. The recipe is flexible and for a sweet snack, healthy in the way that it has no processed sugars, it’s low in sugar, and it’s chock full of healthy fats for energy and brain function. They are called energy bites, and the recipe is below. I make 3-4 batches and freeze them. For school, I placed 3 in each snack bag and froze the bags. Yes, it’s a lot of plastic bag waste, but I’m going for convenience here. Maybe someday I’ll be superwoman and do it all. for now, I’m satisfied feeding my kids healthy, unprocessed foods. Oh, and the reason I put them in individual bags is because it stops my kids (or me) from taking 20 every day, which they would do. They are that good.

The produce will be anything they choose from the array we have at all times, typically apples, mini carrots, tomatoes, bell peppers, and whatever in-season snack fruit is on sale (right now, peaches and berries).

The savory snack is typically cheese sticks or bags of pretzels. Sometimes, I may make Soft Pretzels, but I typically reserve those for an after-school snack.

The main dish, for right now, will be a choice of dinner leftovers, bean burritos (my homemade beans, cheese and salsa in a tortillas and frozen) or “Hot Pockets”, which is my Breakfast Pockets recipe, but each one is a slice of cheese and 1 slice of natural lunch meat (we like Boars’ Head Ovengold turkey breast, and Hormel’s naturals, which has an uncured ham and I just discovered an uncured salami, which has made my 11-yr old’s year).

I calculated costs and figured that it’s costing us about $2 per lunch per kid. Not too shabby.

So, whether your kiddos are back to school this week, next month or in September, you can start prepping those healthy lunches and snacks now!

ENERGY BITES

makes 35-40 bites, depending on size

1 cup natural peanut butter (check the label, the ingredients should only be peanuts and salt, or just peanuts.)
1/2 cup raw honey, or agave syrup if you prefer
2 cups whole oats
1 cup shredded or flaked unsweetened coconut
1/2 cup ground flaxseed
1 cup mini chocolate chips

Mix the peanut butter and honey well. Add dry ingredients and mix until well incorporated. Roll into balls, or use a small cookie scoop (I found this to be easiest). You can refrigerate these and use within a week (Ha! They won’t last more than 2 days), or freeze.

REAL food alert: check the chocolate chips for artificial flavors.
HEALTH alert: to keep these healthy, you really need to use unsweetened peanut butter and unsweetened coconut, otherwise, you might as well make cookies.
ALLERGY alert: the peanut butter can be substituted for any nut butter, like almond, or sunbutter (made from sunflower seeds). You can eliminate or swap any of the add-ins (like the coconut, flaxseed and chocolate chips). You can use dried fruit, nuts, chia seeds, or anything else your imagination can come up with (try cocoa!).
VEGGIE alert: These are naturally vegan, depending on the add-ins. Eliminate the chocolate chips and add in dried fruit or vegan carob chips.

Recipe adapted from Smashed Peas and Carrots

Cream of Mushroom Soup

Ahhhh…Cream of Whatever soup…when you hear this, does it bring to mind thick, gelatinous condensed soups from a can? My mom was masterful with condensed soup. So was I: give me a miniscule grocery budget and some condensed soup, and I can perform miracles. That changed 6 years ago when we stopped eating soy and processed foods (read that story here). In college one of my favorite meals was cream of mushroom soup, from a can, condensed, with added water. It turns my stomach to think of it now. But, I still love an earthy, creamy Cream of Mushroom Soup. So, I set out to make one from scratch. I was a little wary, because I have two kids who don’t like mushrooms. One hates them. I was amazed when my mushroom hater asked for his third helping. (This is also my super-picky eater who loves nothing and strongly dislikes soup of all kinds). Every person in my family declared this one “a keeper”!

CREAM OF MUSHROOM SOUP

makes 8 servings

12 ounces mushrooms, any variety
1/2 onion
3 cloves garlic
2 TBS fresh thyme (removed from stems)
2 TBS olive oil
3 TBS butter
1 TBS worcestershire sauce
3 cups chicken stock
4 TBS cornstarch
3 TBS water
1 cup heavy cream
2 cups milk
sea salt
cracked pepper

Prep: Chop mushrooms up finely. Dice your onion. Mince or press your garlic. Remove thyme from stems and measure out 2 TBS worth.

In a pot, heat olive oil and butter over medium heat. Add onion and cook until soft. Add garlic and thyme and cook an additional minute. Add mushrooms and worcestershire. Cook, stirring occasionally about 5 minutes, until much of the moisture from the mushrooms (say that 10 times fast) has come out into the pan. Add the chicken stock and bring to a boil. Combine cornstarch and water and add it to the pot. Cook, stirring, until mixture becomes slightly thick. Add cream and milk and heat through. Salt and pepper each bowl to taste.

REAL food alert: check your worcestershire sauce for additives. The only brand I found with no additives was Lea & Perrins (the kind in the ostentatious paper wrapper). Check your chicken stock for msg and other additives. Check your cream for additives.
ALLERGY alert: worcestershire contains anchovies. You can just leave it out if you have a fish allergy. To make this dairy-free, substitute a plain alternative milk for the milk and cream. Plain almond milk would be a good flavor match. If it isn’t thick enough, you can add more cornstarch/water at the end, just be sure the soup is very hot when you add the cornstarch in or you may get lumps. Also, use all olive oil and leave out the butter.
VEGGIE alert: to make this vegetarian, sub veggie stock for the chicken stock. To make it vegan, see the dairy subs above.
NOTES: The dairy portion of this recipe is flexible. 3 cups of any dairy will work. I used whole milk, but you can use skim with the cream, or half and half. You could use skim for  the entire 3 cups, it just won’t be a very creamy soup. Skim evaporated milk is an option as well, if you are looking to lower fat content, but I’m not a huge fan of the flavor. In my opinion, the way it’s written is how it tastes best, but make it work for your family how you need to and it will still be delicious. 🙂

recipe adapted from season with spice

“Chocolate Covered Cherry” Sorbet

DISCLAIMER: The following blog entry involves discussion of non-REAL food. 😉

When I was a little girl, growing up in Iowa, I would sometimes be lucky enough to spend a few days at a friend’s house who lived “in the country”. We’d stay up late playing barbies in her basement, and the next day, grab some bikes and ride down to the DQ for drippy ice cream cones that melted faster than we could lick in the hot, humid, midwestern air.

Every once in a while, on family night, my family would drive down to the local DQ and get “belly-buttons” as a treat. Dilly bars no longer have the curlicue in the middle that made them look like an “outie” belly-button. Now they’re just a circle on a stick. Sad, really.

Now, I live in a semi-rural suburb, where one of the only “fast-food” places nearby is a DQ. Many traditions now revolve around the DQ: first day of school, last day of school, birthdays, etc. typically involve a trip to the DQ for drippy ice cream cones that melt faster than we can lick in the hot, dry, southwestern air. I still love a “crunch” covered cone, and occasionally a butterscotch dipped. But, when it comes to blizzards, my favorite is the “chocolate covered cherry” blizzard. Vanilla soft-serve mixed with cherries and chocolate coating. It’s just darn tasty!

A week ago, we had an exciting delivery: AN ICE CREAM MAKER. We actually have one already, it’s one of those huge old fashioned types that require ice and rock salt. I have to admit, the old clunkers do a much better job making tasty rich ice cream. But, I wanted one of the new-fangled speedy ones that make a batch in 20 minutes (of course, that’s not accounting for the time to freeze the bowl, make the mix and chill the mix…it’s still a half-day affair, but still beats having to watch and add rock salt every little while).

This recipe I devised after seeing fresh cherries on sale and reminiscing about DQ. It’s a sorbet made from fresh cherries, with chocolate flakes throughout. It’s very tasty and a perfect summer treat.

CHOCOLATE COVERED CHERRY SORBET

2 pounds fresh cherries
2/3 cups sugar (you may want less if your cherries are really sweet)
1 cup water
1 tsp fresh lemon juice
1/8 tsp real almond extract
1/2 cup semi-sweet chocolate chips
2 TBS coconut oil (you can use butter if you don’t have coconut oil)

Rinse and remove stems and pits from cherries. Place in a pot with the sugar, water and lemon juice. Bring to a boil over medium heat. Lower heat and simmer for 10 minutes. Place in a blender or food processor and puree. Pour mixture through a fine-mesh strainer into a large bowl, use a rubber scraper to push as much juice out as possible. At this point, you can add some of the pulp back in, depending if you want a smooth sorbet, or small bits of cherry pulp in it. I scooped two spoonfuls of pulp back into the juice and discarded the rest. You can skip the straining altogether (just watch out for hiding pits), or just use the juice for your sorbet. Add the almond extract to the juice. Cover and refrigerate at least 2 hours before putting into your ice cream maker.

When the mixture is chilled, turn on your ice cream maker and pour in the cherry mixture. Make according to the directions for your ice cream maker. I have found that sorbet takes a little longer than ice cream. While the ice cream is churning, melt the chocolate chips and coconut oil in a small bowl in the microwave for 30 seconds. Remove and stir until smooth. When the sorbet is nice and thick and about done, use a spoon and drizzle the chocolate into the churning ice cream. Every once in a while, it may build up, and you may have to use the rubber scraper to stir it in. It just depends on the design of your ice cream maker. The idea is to pour in a thin stream, which will harden and break into flakes in your sorbet. You can accomplish this however it works best with your ice cream maker. You may or may not use all of the chocolate. Add as much as you would like. When finished, remove into a freezer-safe bowl, cover it and freeze until hard. Overnight is best, if you want it really hard. My kids didn’t mind the soft texture of ours one bit. 😉 (Ours chilled about 4 hours).

REAL food alert: check for artificial flavors in your chocolate chips.
ALLERGY alert: the only thing with dairy here is the chocolate. You can just make the cherry sorbet without the chocolate flakes, or use dairy-free chocolate.
VEGGIE alert: to make this vegan: see above.

From-scratch EASY Ice Cream Sandwiches

I’m back. Did you miss me? That was an unscheduled absence.

It is officially summer here!! Woo Hoo!! My hubby is a teacher so summers are a big fat deal around here. I love having him home and playing and lazing around all summer. In honor of summer, here is one of my favorite easy treats. The greatest thing about this is that it’s totally flexible. You can create whatever ice cream flavors you want..without an ice cream maker!!! I’ve included some ideas to get you started. You could even let your kids make their own, by mixing in their favorites! I also love that the ingredients are pure and simple: cream, milk, sugar. No additives and artificials you get from conventional ice creams. For those of us in the U.S., the tea biscuits can be found in the specialty or imported food section of your grocery store. I use a combo of plain and chocolate, for variety. Some have additives, others don’t.

ICE CREAM SANDWICHES

Basic Recipe:
1-2 packages rectangular tea biscuits
2 cups heavy cream
2/3 cup sweetened condensed milk

Line a 9×13 pan with plastic wrap. Line up your biscuits to cover the bottom of the pan, top down. Whip together the cream and condensed milk until stiff. (See this post about whipping cream if you need help). Fold in any add-ins (see below). Place biscuits on top to line up with the bottom biscuits. If you are using a typical 9×13 pan, notice that the sides are bigger on top than the bottom. I line up the first row of biscuits, so they are directly above the bottom ones. This means you will have some excess around the sides on the top. Cover the pan with plastic wrap and freeze for at least 8 hours (I typically do it over night). When you remove the pan from the freezer, pull the entire block of sandwiches out of the pan using the plastic wrap. (Yippee! The pan is still clean! Put it back in your cupboard. I love avoiding dirty dishes). Cut the excess from around the top edge. Now you should be able to pick up the block and break apart the sandwiches. Serve on a hot summer day!

Add-ins:

2/3 cups of:

mini chocolate chips (that’s what I typically use)

chopped dried cherries (with or without the chocolate chips)

mini chocolate chips + 1/2 tsp mint extract

broken pretzels

crumbled cookies

crushed strawberries (fresh or frozen)

crushed raspberries + coconut+ white chocolate chips

REAL food alert: check the biscuits for additives, check your chocolate chips for artificial flavoring, check the cream for additives.

printable version

Adapted from To Food With Love

Two Tasty Tomato Dishes

My mom is an incredible gardener. My dad was, too. I am not sure yet if I’ve inherited this ability. My pinterest board is filled with great gardening tips and ideas. I have aspirations to have a gorgeous garden from which I can pick and make fabulous fresh dishes. Unfortunately, I’m a little lazy and very forgetful. Our first garden attempt was dry and dead with in two weeks (I live in the desert, so gardening here takes a little more effort, care and *ahem* regular watering). I really want a garden, but I know two things must be in place before I can be successful: 1. I must be done with school. 2. It must be on an automatic watering system. When I can get these two things done, I look forward to a wonderful harvest and learning many new things!

If you already have a garden and are wondering what to do with your huge crop of tomatoes, here are two super tasty recipes for you! The sauce freezes well, and the soup is perfect with crusty grilled cheese. To be honest, tomato soup for me has always been an excuse to eat gooey grilled cheese sandwiches. When I made this soup, I ate one half of a sandwich. The soup was so good it didn’t need anything, so I left the sandwiches to the kids and had seconds of soup. The sauce goes well with some mild italian sausage, if you’re a carnivore, and piled onto a tender whole wheat pasta. It’s perfect summer comfort food with some grilled asparagus.

EASY CREAM OF TOMATO SOUP

serves 4 (main dish) or 6-8 (side dish)

2 TBS olive oil
1 medium onion, diced
2 cloves garlic, minced
4 cups fresh tomatoes, chopped
2 cups chicken stock
1 TBS fresh basil, chopped
1 tsp sugar
1 tsp salt
1/2 cup heavy cream

In a large pot, heat olive oil over medium heat. Add onion and cook while stirring until they start to brown. Add garlic and cook and additional minute, or until garlic barely starts to brown. Add tomatoes and chicken stock. Bring to a boil. Lower heat to low and simmer for 15 minutes. Add basil and cook an additional 5 minutes. Add salt and sugar and remove from heat. Pour into a blender or food processor, or use an immersion blender to puree. Puree well, until smooth. Return the soup to the pot and stir in the cream. Heat on low until warm again. Serve. Garnish with fresh basil or croutons, if desired.

REAL food alert: check chicken stock for msg and additives
VEGGIE alert: to make vegetarian, sub veggie broth for the chicken stock.
ALLERGY alert: for dairy allergies, sub a non-dairy milk, like coconut or almond milk, for the heavy cream.
HEALTH alert: this recipe is only about 150 calories per serving. If you want to health it up even more, you can reduce the cream to 1/4 cup, and sub honey for the sugar, or eliminate the sugar.

printable version

ROASTED TOMATO SAUCE

3 pounds fresh tomatoes (about 6-10), cored and quartered
1 head of garlic
1 TBS fresh thyme, chopped
1 TBS fresh rosemary, chopped
salt
sugar
3/4 pound mild italian sausage (optional)

Preheat your oven to 450 degrees. Place the tomatoes on one or two foil covered baking sheets, along with the head of garlic (do not separate the cloves, just remove any loose paper from the outside). Sprinkle the thyme and rosemary over the tomatoes. Bake for 35-40 minutes, until tomatoes are slightly charred. Rotate pans halfway through cooking, if they don’t both fit on the same rack in your oven. Remove from oven when done roasting. Pour the tomatoes and any juices into a blender or food processor, or pour into a bowl if you use an immersion blender. Using a serrated knife, carefully cut the root end of the garlic head. Pull the garlic head apart into three or four chunks. Squeeze the soft roasted garlic pulp into the tomato mixture and discard the tough exterior. Blend the tomatoes, garlic and herb mixture until desired consistency (we like minimal chunks, but you may like chunks in your sauce). Add salt and sugar to taste (if you have nice ripe tomatoes, you won’t need sugar, if you have grocery store tomatoes, you may need a pinch or two). The sauce is ready to serve with pasta. If you like meat in your sauce, brown sausage in a large pan over medium heat. Add sauce and cook for 10 minutes.

printable version

Nanny’s Oatmeal Cake

Cake. It’s used to celebrate, to comfort, as a door stop around Christmastime. I’m not much of a cake fan, and for birthdays at our house, the celebrant gets to choose their favorite dessert in lieu of a cake. Pies are very popular for celebrations around here, as well as brownies and ice cream sundaes. There are a couple of exceptions to my aversion to cake. This recipe is one of them. My mom would make it when I was a little girl, it eventually was replaced by texas sheet cake, which is another of my exceptions. This recipe actually comes from my grandma who we called Nanny. It is simply the best cake I’ve ever had. It’s super moist with a carmelly pecan coconut topping. It melts in your mouth. Combine it with a tall glass of cold milk and you are instantly transported to simpler happy days. Just editing the pictures for this post made me start drooling…I think I may have to make it again tonight.

NANNY’S OATMEAL CAKE

1 1/2 cups water
1 cup old fashioned oats (not quick oats)
1/2 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon

1/3 cup butter
1 cup brown sugar
1/4 cup heavy cream
1 cup unsweetened shredded coconut
1 cup pecans, chopped

Preheat oven to 350 degrees. Bring water to a boil in a small pot. Add the oatmeal. Stir it to combine and let sit for 20 minutes. In a mixing bowl, Mix butter, sugars and eggs until fluffy. Add oatmeal mixture and mix well. Add flour, baking soda, salt and cinnamon, and mix on low just until flour is incorporated. Pour into a greased 9×13 pan. Bake for 30 minutes.

For the topping, combine the butter, sugar and cream in a pot. Bring to a boil and remove from heat. Mix in coconut and pecans. Pour over the hot cake and return to the oven. Broil the cake for 1-3 minutes, until topping starts to slightly bubble. Remove from oven and allow to slightly cool before serving warm. It also tastes great cool, but I can never wait.

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Red Chile Beef

I thought I’d give you the low down on creating/adapting recipes by telling you my experience on this one. I should give a disclaimer that the pictures here are not from the recipe I actually ended up with. I’ll take new pictures and replace these….maybe. We’ll see how the day goes. (I just couldn’t stand not having new pics up, and the little one is napping..yippee!…so the picture above the recipe is the current picture of the actual recipe. The old picture is at the end, in case you’re interested in comparing the difference. Enjoy!)

I wanted a good beef recipe for Cinco de Mayo. One of my favorite dishes to order when we go out for Mexican is a shredded beef chimi. I’ve had them all sorts of ways, and generally, it’s mildly spiced shredded beef, sometimes with a few onions or tomatoes thrown in. What I always want is something with a sauce with some spice and flavor to compliment the beef, so I usually get it enchilada style, but I would love a plain chimi, with a red chile sauce mixed with the beef. So, I decided to find a recipe I could make myself. I wanted something that could be thrown in the slow cooker, and cook all day. I looked at several recipes, came up with a traditional flavor profile I like for the sauce (red chile base, with some garlic and cumin), and decided to make the sauce, and throw it all in the slow cooker. That’s what the pictures are of. The problem I ran into is that the roast creates too much liquid and fat. It results in a roast that is swimming in a liquidy, oily broth that mildly tastes like chiles.

Hmmm. I realized that the only two options I could come up with were 1. use a very lean cut of meat, and sacrifice flavor or 2. make the sauce separately, cooking the roast plain, then adding the sauce after the roast is cooked. I decided on the latter. One benefit of this method is that you can make the sauce the day before, or any time during the day. Another benefit is that you can set aside some of the plain beef for your picky eaters who don’t like the sauce. The final result is exactly what I wanted, a mild flavorful red chile shredded beef. I can’t wait to make chimis!

RED CHILE BEEF

3 pound boneless chuck roast
1/2 cup beef stock
3 ounces (about 12) dried new mexico chiles
1 TBS olive oil
3 cloves of garlic, minced
1/4 tsp cumin
1/4 tsp salt

Place roast and beef stock in slow cooker and cook on low 6-8 hours, until tender and falling apart.

For the sauce: fill a medium pot 2/3 with water. Remove the stems and seeds from the dried chiles. Add the chiles to the water, turn the heat to high and bring to a boil. Remove from heat and place a small plate on the chiles to keep them under the water. Cover the pot and let sit for 30 minutes. Place the chiles in a food processor or blender along with 1/2 cup of the soaking water. Blend until smooth. Press the mixture through a fine-mesh strainer to remove any seeds and remaining tough skins. In a pan, heat olive oil over medium heat. Add minced garlic and cook until it just starts to brown, about one minute. Add chile puree, cumin, and salt. Cook, while stirring, for one minute. Remove from heat.

When roast is done cooking, drain the liquid into a bowl and return roast to slow cooker. Pull the beef apart with two forks, removing any big chunks of fat or gristle. Mix 1/4 cup of the juices from the beef into the (warm) red chile sauce and pour over the beef, stirring to coat. Serve or keep on “warm” or “low” setting until ready to serve. Use this beef in enchiladas, tacos, burros or chimis, or serve with fresh tortillas and beans.

REAL food alert: check your beef stock for MSG and additives.

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The New Picture

The Old Picture.

Bourbon Street Chicken (soy-free!!!)

I wanted to have a big, long, entertaining thread about the history of a dish called “Bourbon Street Chicken”. But, in my scouring of the “interwebs” I have discovered that this dish is basically a mythical one-eyed unicorn. By that, I mean that no one knows the history and no one even consents on the recipe. Generally, it’s a chicken dish made with ginger, garlic, and soy sauce. People differ on whether Bourbon is a necessary ingredient. Some say it’s named after Bourbon because it’s made with it, others say it’s named after the street in New Orleans and bourbon is not an ingredient. Some say it’s a Chinese-American dish and some say it’s a Creole dish (I may be grossly ignorant of Creole cooking, but soy sauce+ginger+garlic says Asian to me). You’ll see it on menus at Chinese-American restaurants as well as various American restaurant chains. It varies in taste from a sweeter teriyaki flavor, to a sweet and spicy complexity.

I have been wanting to develop a series of asian-inspired dishes that are soy-free. A huge task, I know. Soy sauce is a staple in various dishes and there’s nothing conventional that really compares to the flavor. I thought that Bourbon Street Chicken would be a good recipe to try out my soy sauce substitutions, and boy was it!! This recipe is a winner. I have one son who is sensitive to soy and one son who loves Chinese food. They both loved this dish, although they said it was a little spicy. If your kids are sensitive to spicy foods, you can lower or eliminate the red pepper flakes, but I encourage you to make it with them for yourself sometime. It’s just not the same without that kick. I also opted to leave out the bourbon in this recipe. I think people are confusing Bourbon Chicken with Bourbon Street Chicken, and that the original recipe is without bourbon, but that’s just my guess.

BOURBON STREET CHICKEN

1 1/2 pounds chicken breast, cut into large chunks
2 TBS olive oil
2 TBS cornstarch
1/4 cup apple juice
1/3 cup beef stock
2 TBS balsamic vinegar
2 TBS molasses
1/3 cup brown sugar (dark is preferable)
2 garlic cloves, pressed or minced
1/4 tsp fresh ginger, grated or minced
1 tsp sea salt
1/2 tsp crushed red pepper flakes

In a large frying pan, heat oil. Add chicken and cook until brown and cooked through (no pink on the inside, but don’t overcook). Meanwhile, whisk together the cornstarch and apple juice until smooth. Add in the remaining ingredients. When chicken is cooked, pour sauce onto chicken and stir until chicken is coated and sauce is thick. Remove from heat and serve with rice or quinoa.

REAL food alert: check your beef stock for msg or autolyzed yeast extract.
ALLERGY alert: if you are allergic to corn, simply eliminate the cornstarch and cook the sauce longer until it thickens.
MAKE AHEAD alert: You can make the sauce, minus the corn starch, and marinate the chicken in it. When you’re ready to make it, dump the whole thing in the pan and add the corn starch after the chicken is cooked. Be careful not to scorch the sauce, it’s high in sugar. You can also pre-make and freeze the sauce.

Slow Cooker Salisbury Steak

I love that “Salisbury” seems to have a superfluous “I” and I always pronounce it “SAL-is-burr-ee” in my head, and feel very British. We crazy Americans probably pronounce it wrong. When I was little, every once in a while we would be treated with T.V. dinners…we’d all go to the store and pick out our own Banquet brand T.V. dinner. (Funny how tasteless processed food was a “treat” from my mom’s delicious homemade cooking). I always picked out the Salisbury Steak meal, complete with a side of bland macaroni and cheese and apple dessert.

I make a slow cooker meal every Sunday. I love walking in the door from church and being hit with a delicious aroma and knowing that dinner is will be on the table as soon as we set it. Maybe we should start setting the table before we leave for church to eliminate that extra 5 minutes. This Sunday I decided to create a salisbury steak recipe in the slow cooker, complete with a savory mushroom sauce. I tried it two ways: breading the patties and pan-searing them before adding them to the slow cooker, and just breading them and stacking them in the cooker. I found that the difference in flavor was negligible and there was virtually no difference in texture, because the nature of slow cooking ruined any crispness I gained from the pan searing. I figured in the end, skipping the step and added oil was worth it to me. I also used panko bread crumbs, which adds more texture than your typical mushy bread crumb. If you have two slow cookers (hard core, I know…) you can pre-make your mashed potatoes and put them in your second cooker on “warm” or “low” if you’re out of the house, and you come home to a complete meal if you just add a salad.

SLOW COOKER SALISBURY STEAK

2 pounds ground beef
2 TBS dried onion
1/4 cup milk
1/2 cup flour
1 cup panko bread crumbs
6 ounces sliced mushrooms
1/4 cup butter
1/4 cup flour
2 cups beef stock

In a bowl, mix together the ground beef, the dried onion and milk. Form into 8 patties. Dredge each patty in the the flour, then coat with bread crumbs. Stack in your slow cooker, alternating so they are not right on top of each other. Dump the raw mushrooms over the patties. In a sauce pan, melt the butter over medium heat. Add the flour and whisk for a few minutes until the mixture turns a light brown. Slowly add the beef broth 1/2 cup at a time, whisking well after each addition. Continue to cook over medium heat until thick. Pour over the mushrooms and patties. Cook on low 4 hours.

REAL food alert: check your beef stock for msg and autolyzed yeast extract.
ALLERGY alert: if you are allergic to dairy, gluten or wheat, skip making the roux with butter and flour, instead pour the beef stock into the pan and bring to a boil. Mix 3 TBS corn starch with 3 TBS cold water. Add to boiling stock and whisk until thick. Follow the recipe as directed. Also, substitute bread crumbs for a gluten-free bread crumb.

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