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Tastes....less good. Broccoli/Quinoa patties with Tzatziki. It took me quite a while to make the patties, and was very disappointed in the taste. (then realized I forgot to add the salt and herbs)
ODC-Leaning Tower
I was leaning toward making Lasagna this morning, so I spent 2 hours making it from scratch. That's why I don't make it often! This one is Gluten Free.
365: The 2018 Edition
Totally made from Scratch so I know it's healthy!
My dad, who was an excellent baker would make Meat Pie, Cranberries, Mashed Potatoes and Gravy for our Christmas Eve meal. I still love this tradition and have carried it on. Today I used my dad's recipe. Some years ago it won me a Blue Ribbon. I'm so glad I got the recipe from him.
...life around here lately, has been FAR from perfect...we've literally been in a "mess" as we've been working on our humungous & all consuming house project. finally, seeing a bit of light at the end of the tunnel. i have SO missed all of you, and missed shooting, but at the end of very long days, it just wasn't to be.
our challenge today, was one i could do..."create an image using one of the brushes and/or today's texture." so i DID and had fun, FINALLY, doing it!
how i've missed ALL of you and hope to be back again real soon!
have a wonderful weekend everyone!
Brown Sugar cookies.
And if you are one of my clients and looking at my pictures, you now know what you are getting today. =0) Crunchy on the outside, chewy on the inside, they are delicious.......although, I probably overcooked them just a bit. It's a good excuse to make more.
homemade pizza crust from scratch, with sundried tomato & olive oil base, topped with basil, mozarella, asiago & parmesan cheese, hot italian sausage, tomato, and red onion.
Decided to try something different with the Quinoa. This turned out very tasty. It was great with a piece of bread. A very hardy meal.
a note: saskatoons berries are very similar to blueberries... but yummier... they grow wild in woodsy areas and they are also grown in orchards. because of all the rain, they are plentiful this year... and there were loads of them along the trail that i walk.....
today my mom, my hubby and i went saskatoon picking.
i wanted the saskatoons for muffins. but my hubby wanted them for pies.
you may not believe this....but john honestly made this pie!!!
i don't make pie...but my mom does. and the other day he decided he wanted to learn how....so he went to moms for a lesson... and today he made 3 beautiful saskatoon pies.
we still have lots left for muffins as well.
so this pie represents my day... saskatoon picking, saskatoon washing, freezing and finally saskatoon pie and ice cream.
hope your 4th was fabulous!
Sometimes I like to wing it when I cook, so it's a surprise when I finish the dish. It's fun to be adventuresome in the kitchen. I did the prep on the stove-top and finished it in the oven. I love using the stove-top and oven together. It's just a great way to cook! I'm a confirmed believer that using Cast Iron is definitely one of the best pans to use.
I added a small amount of the green chile roast pork to the beans before I took them off the grill
1/2 cup dark molasses
◦ 1/2 cup pure maple syrup
◦ 1/4 cup butter
◦ 1/4 cup corn oil
◦ 1/2 cup orange juice
◦ 1/2 cup good cider vinegar
◦ 1 cup good bourbon plus one good drink for the cook
◦ 3/4 cup catsup
◦ 2 tablespoons fresh minced garlic
◦ 2 yellow onions minced
◦ 1/4 cup dark brown sugar
◦ 2 tablespoons Worcestershire sauce
2 Cans Navy Beans
1 Pound Nerstrand Meats Pepper Bacon (Diced)
Mix all together and let cook on low heat for about 1/2 hour to 1 hour. Taste add red pepper, black pepper and salt to your taste. Let set over night and reheat before serving
This morning I mixed all of the ingredients together (Except the Bacon) and let cool. Once the sauce was cool I dumped in 2 cans of white beans and set in the refrigerator for about 6 hours. After I removed them from the frig I sautéed a pound of bacon and added the drained bacon to the beans. I then took the pan to the grill and let them cook on the grill to reduced and thickened. It turned out wonderful!
Note: Whenever I use bacon in a recipe, I always use pepper bacon from Nerstrand Meats out of Nerstrand Minnesota. I consider this the "Holy Grail" of bacon. I have yet to find a bacon that has topped the quality of this bacon. If you can ever get a package of this bacon, buy it at all costs, you will not be dissapointed
I rarely buy pizza any more since I finally got the hang of making pizza dough - and using a pizza stone makes a huge difference on getting a crisp crust.
Pizza Dough
1 T active dry yeast (or 1 packet)
1 T sugar
3 T olive oil
1 1/4+ cups warm water
3+ cups flour
1 t salt
In mixing bowl add yeast, warm water and sugar. Let sit for 5 minutes until yeast froths up. Add olive oil, and flour, mix until roughly blended with dough hook. Add salt, and mix until dough is coming away from the sides of the bowl, but sticks to the bottom of the bowl, and looks smooth and well kneaded (3-5 minutes). If it seems too wet and sticky, add more flour 1T at a time. If it's too dry, follow the same procedure with water.
Once dough is well kneaded in mixer, remove hook and cover bowl with a cloth or plastic wrap. Let rise 1-2 hours until doubled. 30-45 minutes before you plan to make pizza, start preheating pizza stone at 425 degrees.
Turn out dough and divide into two for 2 medium-large pizzas as pictured above. press out into shapes you want on parchment paper. Brush crust with olive oil, add your favorite sauce and toppings, and when the pizza stone is hot, slide one of the pizzas on to it and cook for 11-14 minutes. For just cheese and pepperoni you should check at 11 minutes. Heavily topped pizzas can take the longest.
Notes: I always made the dough too dry until I learned the important trick where it is perfect when the dough comes clean off the sides of the bowl, but sticks to the bottom when running at medium speed. It's just an excellent way to tell that the moisture content is right without having to touch a thing.
You may wonder how the heck to move a pizza around on parchment paper. It's good to have one of those sideless cookie sheets to pull the parchment on to, but if you don't have one, just use a normal big cookie pan turned upside down. Heck, use a piece of cardboard. It isn't going into the oven to stay there so who cares how you deliver the pizza.
Lastly, if you're planning to make say 4 smaller personal pizzas instead of the 2 big ones, set your cooking time to 9 minutes and check doneness. Lightly topped may be done by then, heavy toppings could need 12 minutes.
This is a combo coconut-cream & key-lime pie, called Florida Pie, which you can find in my favorite baking cookbook. I made this for the traditional day-before-Easter dinner at my in-law's.
April 2, 2010
91/365
No boxed mixes were used in this recipe. I used Chocolate Covered Katie's recipe.
Made these totally from scratch yesterday and put a little of my special Chocolate Frosting on top.
Smooth poppy seed filling with a lovely nutty taste, all wrapped up in a crumbly whole wheat crust, topped with streusel and meringue.
Find the recipe on the blog: aspoonfulofphotography.blogspot.de/2014/02/poppy-seed-tar...
I made baguettes from scratch today for the first time. My French husband is impressed and very happy!
Better LARGE