October 2012

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HAPPY HALLOWEEN!

In honor of halloween, I am featuring a make ahead dessert, perfect for the freezer. I hope you enjoy all the tricks or treats!

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I love ice cream. It really is not all kinds, but most kinds. So, when I made Jeni’s pumpkin ice cream in this post, I had some big plans for it. One was to make ice cream balls. 

 

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The beauty behind ice cream balls is that you can make them ahead. It really makes serving ice cream at a party a little easier because your servings are ready to go. Plus, it makes it a little more fun. This combination mixes a rich, salted caramel found on the Brown Eyed Baker here. It is a rich, decadent sundae perfect for a fall evening. 

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 These are really easy. Start with some really good pumpkin ice cream. Make a big scoop. 

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Drop the rounded scoop in some roasted nuts or seeds. 

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Roll it around to coat with nuts. 

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Place in an air-tight container and put in the freezer for at least 2 hours. These will last for 1-2 weeks. You can make them way in advance for a party!

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Place in a bowl. 

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Top with your favorite toppings. Salted Caramel is a good idea. 

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Enjoy. 

 

Pumpkin Ice Cream Balls

by Jessica

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: dessert ice-cream fall


Ingredients (4 servings)

  • 1 pint of pumpkin ice cream
  • 1/2 cup toasted nuts or seeds
  • Caramel Ice Cream topping

Instructions

Soften the ice cream by microwaving for 15 seconds or allowing to sit at room temperature for 20 minutes.

Scoop rounded balls of ice cream. Roll the ice cream in the nuts or seeds.

Place in an air-tight container and freezer for 2-3 hours until solid. Serve with your favorite ice cream toppings.

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I really wish we had good Chinese take out food near us but, we don’t. It is so awful. I always feel sick after we eat it and claim that I will never order it again. Alas, we do because I really like Chinese food. A few weeks ago, we had lots to do and didn’t even start thinking about dinner until late. We thought about ordering Chinese food, but I decided that it was time to break the awful cycle. I made up this recipe in a hurry and was so impressed, we have made it a few more times since. This is so much better than the Chinese food delivery nearby and takes much less time. 

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This recipe can be adapted to your tastes. I like it spicy with a ton of veggies. We decided to use pork, because we had it in the freezer. If you like chicken or shrimp, go for it. If the sauce is too salty for you, add some pasta water instead of soy sauce. 

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The most important thing to making any stir fry is to have everything ready to go before you start putting the dish together. I used one very large carrot, sliced into thin matchsticks, thinly sliced onions cut pole to pole, 2 jalapeñopeppers, thinly sliced, 1/2 green pepper and 1/2 yellow pepper thinly sliced. You can use any vegetables that you like in Lo Mein. 

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Thinly slice the meat. 

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Mix the sauce. If you don’t like spicy food, don’t add the chili oil. Red Pepper flakes can be used for a milder heat. 

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Chop some chives or green onions.

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Start by cooking the eggs if you choose to use eggs. Use a small amount of oil in a wok and cook on medium, stirring constantly to scramble the eggs. 

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Remove the cooked eggs from the pan when they are slightly underdone and set aside. 

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Add more oil and cook the meat on high until it is slightly brown and cooked through. Remove the meat and set aside. Add the vegetables one at a time. Start with the onions, cooking until tender. Add carrots and then peppers, cooking each vegetable until tender. Add the sauce and cooked noodles, cooking until the sauce is absorbed by the pasta. Add peas and cook until defrosted. Serve with chives or green onions on top. 

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Pork Lo Mein

by Jessica

Prep Time: 10 minutes

Cook Time: 10-15 minutes

Keywords: stir-fry entree pasta pork Chinese New Year


Ingredients (3 servings)

  • 6 ounces whole wheat linguine, cooked to al dente
  • 2 tablespoons oil
  • 2 whole eggs
  • 2 pork chops, thinly sliced
  • 1/2 onion, thinly sliced
  • 1 whole pepper, thinly sliced
  • 2 jalapeño peppers, thinly sliced
  • 1 large carrot, thinly sliced
  • 1/4 cup frozen peas
  • 2 tablespoons chives, chopped

For the Sauce

  • 1/3 cup soy sauce
  • 1 teaspoon chili oil
  • 1 teaspoon oyster sauce
  • 3 tablespoons brown sugar, not packed
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, minced

Instructions

Combine the sauce ingredients in a small bowl. Set aside.

In a wok or large skillet, heat a small amount of the oil on medium-high (about 1 teaspoon). Cook eggs, stirring constantly to scramble. Remove from pan when the eggs are slightly undercooked and set aside.

Add 1 tablespoon of oil to the pan. Heat on high and add pork. Cook stirring occasionally until cooked thoroughly. Remove from the pan and set aside.

Add the remaining oil and add the onions. Stir constantly until the onions are tender. Add the carrots, cooking until the carrots are tender. Add the peppers, cooking until the peppers are tender. Add the peas, cooking until they are defrosted. Add the noodles and the sauce, stirring to combine. Add the pork and eggs. Cook until the sauce is absorbed by the noodles. Sprinkle with the chives. Serve immediately.

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On Saturday night, we decided to finally try the new burger restaurant in Robinson, Burgatory. It is located in the same plaza as Five Guys, Chipotle, Panera, Papaya, and Pier 1 at The Point. We got there a little before 6, not yet very hungry. The hostess told us that the wait would be from 75 minutes to 90 minutes, about what we expected. Burgatory uses the No Wait system, allowing restaurant patrons to put their names in and then leave. 

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After putting in our names, I instantly received a text message confirming our wait time. It also had a link that told us how many groups were in front of us (21 at the time). Anticipating a long wait, we decided to head over to DSW. Shortly after arriving at DSW, we received a text message stating that we had 10 minutes to check in with the hostess or we could text back and let them know we were on our way. I did text them back and then the panic set in. Traffic was not moving from DSW to Burgatory. It is less than a mile however, it took us 15 minutes to get there. We were very concerned that we lost our table and would have to start over again.  The website said that we had lost our table. I went in and talked to the hostess. She asked the manager what to do because we were only 5 minutes late. He told her to go ahead and give us the next table for two. I was relieved. 10 minutes really is not enough time to drive through Robinson. Our wait ended up being only 20 minutes. Had we known that it was 20 minutes and not 75, we would have stayed and waited. I was so happy that they gave us the next table. 

We were sat at a table for two. We were greeted by a friendly waitress who promptly took our drink order. When she returned with our water, she explained the menu to us and shared that there were two specials. The first was the ScareHouse Shake, a special for Halloween containing Red-Velvet Cake, icing, ice cream, and a gummy eye ball with $1 proceeds going to the Mario Lemieux Foundation. The other special was the B.O.D. (Burger of the Day). Saturday is Wild Game Day, it happened to be an Elk Burger. 

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We decided that we would split a shake. Burgatory offers hard shakes and classic shakes. Hard shakes contain alcohol but can be made without upon request. We decided on the Burnt Almond Torte shake without the alcohol because I do not like amaretto. The shake had chunks of Prantl’s Burnt Almond Torte (my favorite cake ever) with vanilla ice cream. The cake is a yellow cake with vanilla custard and buttercream icing covered in toasted almonds. The shake was also garnished with tons of whipped cream, caramel, and almonds. It tasted just like my favorite cake! It was so good. I will order this again. 

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For my entree, I decided on the Standard Deluxe Burger. It was cooked medium with white american cheese, lettuce, tomato, and house burger sauce on a Brioche Bun. For $1.50, I subbed rosemary french fries for the chips. The fries were very good, crispy, with a slight taste of rosemary. 

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This burger was fantastic. It was juicy with a slight sweetness from the Brioche. It was very close to being my perfect burger. When ordering the burger, customers have the choice between red, pink, and no pink. I ordered pink because I like my burgers cooked medium. This was definitely medium well with very little pink. Other than that, it was very good. I will stick with this when we return. 

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Pierre chose the Burger of the Day (B.O.D.). It was an elk burger with smoked gouda, grilled mushrooms and onions, butternut squash puree, baby arugula on a brioche bun. 

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Pierre really liked it. I tasted it and thought it was good but, since I am a burger purist, preferred the standard deluxe. I thought my burger was more flavorful which is ironic because his had more toppings. He opted to keep the chips. They are a mixture of regular and sweet potato chips. They were good, but I prefer the fries. After tasting my burger, he decided that he would choose the standard deluxe next time, too. His burger had just the right amount of pink. I was a little jealous. 

We really enjoyed our meal at Burgatory. We will be back again, especially because it is so convenient to our house. It was way more food then I could eat in one meal. I ended up only eating about 1/3 of my burger. I am very excited that they opened a location in Robinson so we have another good choice close to home. 

Sorry about the pictures, it was very dark and I only had my iPhone. 

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It is common knowledge that I love appetizers. I could eat them instead of meals. It is so much fun having small tastes of different snacks. That is probably why I loved studying in Spain. We rarely ate meals there, instead we ate tons of tapas.

Cheese balls have been something that I have loved since I was in high school. My mom would buy a whole bunch of them at Christmas time from a lady who made them. She would defrost them, and we would eat them as a treat every so often. My favorite was the hot pepper cheese one. It was just a little spicy. When I made my first cheese ball, I knew it had to be hot pepper.

I always thought making these would be difficult. That would account for the high price in the grocery store. However, these are a very easy appetizer. They require a few ingredients and a mixer.

For this cheese ball, I used a mixture of cheddar cheese and Yancey’s Peppadew Cheese.

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Start with a package of softened cream cheese. I have used both 1/3 less fat and regular cream cheese and both work well. Whip the cream cheese. Then, add all of the ingredients and mix until it is a slightly chunky mixture.

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Divide the mixture in two for larger cheese balls (about the size of a soft ball) or four for smaller cheese balls (about the size of a baseball).

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Roll them into balls.

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Roll in your desired topping. I like to use a mixture of nuts and seeds.

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Wrap in plastic wrap.

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Store in air-tight containers. Put in the refrigerator if serving in the next few days. Allow to set for at least 4 hours. If you want to freeze it, place in the freezer for up to three months. Defrost in the refrigerator before serving. I usually freeze one and eat the other within a week.

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Serve with your favorite crackers.

 

Hot Pepper Cheese ball

by Jessica

Prep Time: 15 minutes

Cook Time: 5 minutes

Keywords: appetizer cheese cream cheese Christmas Super Bowl


Ingredients (2 large cheese balls)

  • 1 teaspoon oil
  • 1-2 jalapeños, diced
  • 8 ounces cream cheese, softened
  • 8 ounces grated peppadew cheese or cheddar cheese (I mix the two)
  • 16 drops Worcestershire Sauce
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1 teaspoon habanero hot sauce, if desired
  • 1 cup chopped, toasted nuts, seeds, or bacon bits

Instructions

Cook the jalapeño peppers in a small sauté pan until soft. Allow to cool.

In a large bowl, combine cream cheese, jalapeños, grated cheese, garlic powder, onion powder, hot sauce, and Worcestershire sauce with a mixer. Mix to combine.

Form into two balls and roll in the nuts. Wrap in plastic wrap and allow to set in the refrigerator for at least 4 hours. It is to allow to sit over night. Serve within 1 week or freeze.

To Freeze: Wrap in plastic wrap and place in an air-tight container. Defrost in the refrigerator overnight. Best if used within 2-3 months.

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And the obsession with pumpkin continues…

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I think it is pretty clear that I have an obsession. A flavor that I just cannot get enough of. A flavor that makes cold weather bearable. Pumpkin warms my soul every time I eat or drink it. I love the spices that go with it, the cinnamon, the ginger, the cloves, and the nutmeg. They really are perfect together.

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These cookies are all I can ask for when I really need my pumpkin fix. They are cake-like, perfectly spiced, and coated in some delicious icing. They are everything a pumpkin cookie should be.

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These cookies are simple to make. They come together in just a few minutes.

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Start by creaming the butter and sugar. I almost always forget to soften the butter, So I microwave the stick for 10 seconds. As for the sugar, I typically reduce the sugar from the 1 1/2 cups to between 1 and 1 1/4 cups of sugar.

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Using thehand mixer or stand mixer, add the egg, vanilla, and pumpkin. Beat to combine.

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Add the remaining ingredients. Beat to combine and scrape down the sides. I scraped down the sides after I took this photo. Cover the dough and put in the refrigerator for at least two hours for best results.

IMG 4315Scoop onto a greased baking sheet. I made small cookies using a small cookie scoop. I have made larger cookies, they just need to cook longer. Small cookies bake in 11-14 minutes, 13 minutes is perfect in my oven. Large cookies take longer, closer to 15-20 minutes at 350.

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Remove the cookies from the oven and cool on a cooling rack before icing.

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Mix the icing in a bowl using a mixer.

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Spread a generous amount of icing on the cookies. I prefer to just dip the cookies in the icing.

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Serve immediately or store in an air tight container. These cookies freeze very well. Defrost by leaving the frozen cookie on the counter for about a half an hour.

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Iced Pumpkin Cookies

by Jessica

Prep Time: 5 minutes

Cook Time: 12-20 minutes per batch

Keywords: bake dessert pumpkin cookie fall

 

Ingredients (24 large cookies, 48 small coo)

Cookie:

  • 2 ½ c all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ tsp salt
  • ½ c butter, softened
  • 1 ½ c sugar
  • 1 c canned pumpkin puree
  • 1 egg
  • 1 tbsp vanilla extract

Icing:

  • 2 c confectioner’s sugar
  • 3 tbsp milk
  • 1 tbsp melted butter
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon

Instructions

Cookie:

Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, ginger, and salt. Set aside.

In a medium bowl, cream the butter and sugar. Add pumpkin, egg, and vanilla. Beat until creamy. Add the dry ingredients.

Cover and place in the refrigerator for at least 2 hours until cold.

Drop dough on cookie sheet.

Bake for 15 to 20 minutes for large cookies, 11-14 minutes for small cookies. Cool then ice.

Icing:

Combine ingredients using hand mixer

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This recipe is shared at the  Thursday’s Treasures Linky Party.

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One of our favorite fast meals is a loaded baked potato. They are great. We can use regular potatoes or sweet potatoes and add any leftovers or other toppings that we have on hand, it is an instant meal.

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We really like to do this with leftover chili. I used leftovers from yesterday’s chili recipe to make this. It is so easy. Heat the chili. While the chili is heating, bake or microwave the potato of your choice. I used an Idaho baking potato and cooked it in the microwave because we were short on time.

After the potato is cooked, Open the potato and smash the insides with a fork, adding butter, salt, and pepper to taste. Add a little cheese and then pour the chili over the top. Add more cheese and top with sour cream or Greek yogurt.

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This meal is so comforting and warm. I really like eating my chili this way.

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Chili

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Chili is one of my favorite cool weather foods. It is so hearty and warm. Plus, I can dip some chips in it during a season when fresh salsa is not really possible. 

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I am from western Pennsylvania. It is a place where many months of the year are cool and rainy. Sometimes we even have a good bit of snow. Here, we tend to eat our chili with beans. I don’t know why, but that is the way that it is served. I like it that way. I know that some people do not feel that it is still chili once beans hit the pot however, that is the way it is here. I can enjoy a bowl of chili minus beans, it just isn’t the warm, hearty dish that I crave in the cool months of winter. So, I add beans. Lots of them. You don’t have to, we can still get along. 

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I have been making chili for years. I never really had a recipe. My method was to smell the spices in my cabinet and decide how much I wanted my chili to taste like that smell. It worked well for me. The problem was that it was a lot of work that only I could do. I decided to measure my ingredients and develop a standard recipe. That is what I am sharing. I will warn you, we like our chili to be spicy. If you don’t, you may want to use different peppers. 

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I like to add a few jalapeños, a few really hot peppers from the farmers market, a few poblanos, and some other peppers that I bought at the farmers market. I want my chili to be loaded with peppers (and beans). 

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I start my chili by heating some oil in my dutch oven (it is about 8 quarts). I add about 1/2 of an onion, diced and cook until translucent. 

While the onion is cooking, I prep my poblano peppers by charring them under the broiler (about 20 minutes, 10 per side) and placing them in a bag. I set them aside for about 20 minutes to allow the skin to loosen. 

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I chop the peppers while the onions are cooking. I used jalapeños, red cubanelle peppers, and some other very tiny hot peppers this time because that is what was available at the farmers market. If you do not like hot chili, use regular green peppers. It still turns out delicious. 

 

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Add the peppers to the hot pan and cook until tender. When the peppers are done, add the ground beef (about 2 pounds, more or less dependent on your taste). Cook until browned. Take a moment after the meat is browned to salt, only a pinch or two.

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Add the spices. Most of my spices are from Penzy’s. You could really use a packet. I did that when I first started cooking and it was always good. Add beef bouillon. I like to use Organic Better Than Bouillon because it does not contain MSG. Stir to combine. 

Add the fire roasted tomatoes, crushed tomatoes and beans. Fill the tomato cans with water to remove remaining tomatoes from the sides. Add the water to the pot. 

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Simmer for at least 30 minutes. I like to cook it all day on medium low or in the oven, with the lid on the dutch oven for 3-4 hours at 250 degrees. I check it frequently to make sure all of the liquid has not evaporated. 

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Serve it with your favorite toppings. It freezes well. 

Chili With Beans

by Jessica

Prep Time: 30 minutes

Cook Time: 1 hour-all day

Keywords: bake Simmer soup/stew entree snack beef Super Bowl fall winter


Ingredients

  • 2 teaspoons olive oil
  • 1/2 onion, diced
  • 3-5 poblano peppers
  • 9 red cubanelle peppers or 2-3 green peppers
  • 2 jalapeños, if desired
  • 2 pounds ground beef (I use 96% lean)
  • 3 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Adobo seasoning
  • 1 teaspoon Ancho Chili Pepper
  • 3/4 teaspoon Chipotle
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon Aleppo pepper
  • 2 tablespoons Beef Better Than Bouillon
  • 28 oz can diced fire roasted tomatoes
  • 28 oz can crushed tomatoes
  • 4 cups water
  • 2 cans red kidney beans, drained
  • 1 can great northern beans, drained
  • salt to taste

Instructions

In a dutch oven or 8 qt pan, cook onions in about 2 teaspoons of oil on medium until the onions are translucent.

Meanwhile, char the poblano peppers under the broiler, turning when the peppers are charred on the outside. Remove and put in a brown paper bag. Fold the bag over to seal. Set aside.

Add cubanelle peppers and jalapenos to the pan. Cook until the peppers are tender.

Add ground beef and cook until brown. Salt to taste.

Add chili powder, smoked paprika, cumin, Adobo, Ancho, Chipotle, cayenne. and Aleppo pepper. Stir to combine. Add beef bouillon and canned tomatoes. Stir to combine. Fill the cans with water to remove remaining tomato from the sides and add to the pan. Stir in the beans.

Remove the poblano peppers from the bag and peel the translucent layer of skin off. Then, chop the peppers and add to the soup.

Bring to a simmer on medium. Cook for at least 30 minutes. The longer you cook it, the more the flavor develops. Cook on medium low all day or put a lid on the dutch oven and place in a 250 degree oven. Check every 30 to 45 minutes to make sure there is enough water in the pan.

Serve with your favorite toppings or freeze.

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We had big plans this weekend. We were going to go to a corn maze and go out to dinner. Then it was rainy and cold. I hate being cold, so we decided to stay in. The biggest problem with staying in is deciding what to have for dinner. I had  been thinking about making sweet potato biscuits for a while, so I knew I wanted them. We still had the pesky details of making something else, too. I wasn’t as worried about that because, let’s face it, I would be full from the biscuit.

This recipe is a great way to use left over mashed sweet potatoes. It also can be made with freshly cooked sweet potato. I just microwaved a sweet potato and smashed the insides until they were smooth. I used a medium sweet potato and only needed about half of it. These biscuits are moist, flakey, buttery, and just slightly sweet. If you prefer less sweetness, add less syrup.

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These biscuits are made using the same method as the my Biscuits for Two recipe. Put the flours, baking powder, salt, baking soda, and butter in the food processor and pulse until it reaches a sand texture. Pour the flour mixture into a medium-sized bowl. Add the maple syrup, milk, and mashed sweet potato.

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Stir to combine. I like to make these as drop biscuits. That way there are more crevasses for melted butter to settle. If you prefer, they can easily be made into cut biscuits like the Biscuits for Two recipe.

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Divide the batter into 4 smaller biscuits or two very large biscuits and drop onto an ungreased baking sheet. Bake at 450 degrees for 10-12 minutes or until the bottoms are browned.

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Remove from the oven and brush with melted butter. Serve immediately.

Sweet Potato Biscuits for 2

by Jessica

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Keywords: bake bread sweet potato whole wheat flour fall winter

 

Ingredients (2-4 biscuits)

  • 1/4 cup all purpose flour
  • 1/4 cup whole wheat pastry flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • pinch baking soda
  • 2 tablespoons of butter
  • 2 teaspoons maple syrup
  • 3 tablespoons milk
  • 1/4 cup mashed sweet potatoes
  • 1 teaspoon of butter for the top if desired

Instructions

Heat oven to 450 degrees.

In a food processor, combine butter, flours, salt, baking powder, and baking soda. Pulse until the mixture is the consistency of sand.

Pour the flour mixture into a bowl and add the remaining ingredients except the 1 teaspoon of butter.

For drop biscuits: Divide the mixture into 4 equal amounts and drop the dough in piles on an ungreased baking sheet.

For formed biscuits: Turn dough onto a floured surface. Cut dough using a biscuit cutter or glass. Place on an ungreased baking sheet.

Bake at 450 degrees for 10-12 minutes or until brown on the bottom.

Melt 1 teaspoon of butter and brush the butter on the top of the cooked biscuits. Serve immediately.

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This recipe is shared at the  Thursday’s Treasures Linky Party.

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I remember when Panera Bread finally arrived close enough to my parents’ house that they were willing to go there on a regular basis. It was such an exciting culinary experience for me. Before the arrival of Panera, there were very few restaurants that I could visit to get soup. I immediately fell in love with the Broccoli Cheese Soup. At the time, my child tastebuds were not ready for sourdough bread, but I was blown away by the soup. 

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Since then, I have stopped going to Panera unless I am dining with friends and they choose to go there. If I do go, I order the tomato soup. That leaves me craving broccoli cheddar soup. So, I had to make my own. I am not going to tell you that this is like the soup they have at Panera because, I honestly do not remember what it tastes like. All I know is that this is creamy, and cheese, with a slight broccoli flavor. And, it is fantastic with sourdough bread. I bet if you liked bread bowls it would be good in those too. I am not a fan because I have a thing against soggy bread. 

 

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This soup is easy and rich. A cup is enough for dinner. It comes together in under an hour, making it an excellent weeknight meal in the cool fall and winter months. Enjoy!

 

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Broccoli Cheddar Soup

by Jessica

Prep Time: 5 minutes

Cook Time: 30 minutes

Keywords: simmer soup/stew broccoli cheese


Ingredients (6 servings)

  • 1 teaspoon olive oil
  • 1/2 onion, diced
  • 1-2 carrots, diced
  • 1 clove garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 4 cups stock
  • 10 oz bag of frozen broccoli
  • bay leaf
  • pinch nutmeg
  • 3 cups milk
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 2 cups shredded mild cheddar cheese

Instructions

In a large sauce pan, heat oil on medium. Add onion and carrots. Cook until tender. Add garlic and cook for an additional 30 seconds.

Add butter and allow to melt. Add flour and stir the flour into the butter. Cook 1-2 minutes to remove the raw flour taste.

Add stock (I use chicken stock), bay leaf, nutmeg and broccoli. Cook until broccoli is soft.

Add milk and cream. Blend with a stick blender or in batches in a regular blender.

Add 2 cups of shredded cheddar cheese, stirring constantly until mixed.

Serve hot with shredded cheese on top.

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I love a dinner roll. Especially with butter. Yum. 

You know what is funny? I didn’t know I loved dinner rolls until a few years ago. I guess I never really had a good one. 

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Plus, we were not a dinner roll family. If we ate bread with dinner, it was biscuits or Sara Lee Croissants. If we went out to dinner, we would occasionally eat the bread that came with the meal, but not usually. 

Pierre and I used to be part of a CSA that allowed us to order dinner rolls. However, when he no longer worked at the company that made that CSA so convenient, our dinner roll supply stopped. It was so sad. We had to find a substitute. And it had to be whole wheat. 

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We got to work and read tons of recipes. We finally settled on the one below. It is delicious and works great as a slider bun, too.

Dinner roll

They follow basic bread making ideas. 

Dinner roll rising

They are not difficult, they do require a lot of waiting. 

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But they are worth it. 

We make a batch and keep them in the freezer, pulling them out when we need a quick side dish to go with dinner or when we have sliders. 

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These rolls are buttery, and soft. They are my perfect dinner roll. I especially love them when they are reheated in the toaster oven and get slightly crispy on the outside. 

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I hope you enjoy these. We really do. 

 

 

 

Whole Wheat Dinner Rolls

by Jessica

 


Ingredients

  • 2 Tablespoons active dry yeast
  • 1/2 cup warm water (105-115 degrees F)
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • 3 eggs
  • 1 cup milk
  • 4 1/2-5 cups whole wheat bread flour
  • 1 1/2 teaspoons Kosher salt
  • 1/4 cup butter, melted to spread on finished rolls

Instructions

In the bowl of your stand mixer with the paddle attachment, add honey and water. Sprinkle the yeast on top and allow to sit for 5-10 minutes or until the yeast becomes foamy.

Add the butter, eggs, and milk and mix on low to combine. Add 4 cups of flour and salt, mixing to combine.

Change to the dough hook and knead for 2-3 minutes, adding flour as needed (up to a total of 5 cups). The dough should no longer be sticky and be elastic.

Put the dough in a large, greased bowl. Cover with plastic wrap and place in a warm place. The cold oven with the light on works well. Let rise for 1 hour. Turn the dough onto a floured surface and knead a few times. Allow the dough to rest for 3-5 minutes.

Divide the dough into 24 equal pieces. I do this by weight. Shape each piece into a ball. Place balls in a 9×13 glass baking dish that has been buttered. The dough will touch.

Cover and let rise in the cold oven with the light on.

Heat the oven to 250 degrees. Bake for 25 minutes, or until golden brown.

Remove from the oven and brush melted butter over the top.

Serve hot or freeze.

To freeze: separate the rolls and freeze in a zip top freezer bag. Defrost the roll to serve and heat in a 400 degree oven until warm.

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