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Friday, September 28, 2012

Italian Herb and Basil Bread

The main part of the bread recipe is from my Italian Bread and I just changed it up a bit my adding spices before I rolled them to rise.  Simple, quick and delicious with your favorite Pasta Dish.  These breads were were served with the braised beef and pasta dish in the previous post.
The bread on the right is my normal Italian Bread recipe, the one in the middle has 2 TBL of Italian herb and garlic spices added to the dough and on top, the one on the left has chopped basil and cheese mixed in the dough.   All started with this recipe, so you see your possibilities for this dough are endless and just up to your imagination. 
2 Pkgs rapid rise or instant yeast
1 3/4 cup warm water 115-125
2 TBL sugar
2 1/2 tsp salt
4 1/4 - 4 3/4 cups flour *I used 2 cups bread flour 2 1/2 cups ap flour*
2 TBL vegetable oil
In the large bowl of mixer, place yeast, sugar, salt and two cups of flour. (I used 1 cup AP flour 1 cup bread flour) Mix to blend and add the 130 degree F water and oil. Mix on medium speed with regular beater for 3 minutes. Insert dough hook and beat for another 6:30 minutes, adding flour as needed to keep dough from being sticky.
Place dough on a floured board, cover with a cloth, and let rest for 10 minutes. Punch down dough and form into two long narrow loaves. Place loaves on a greased pan or parchment lined, cover and let rise in a warm place for 30-45 minutes.
Preheat oven to 375 degrees F.
Before placing loaves in oven, brush tops with egg whites and sprinkle sesame seeds on top . Cut three to five slashes in the top with a serrated knife. Place loaves in oven and bake for approximately 25 minutes. Remove to a wire rack to cool.
This recipe has become my go to when I want fresh baked bread and rolls.  I need to try this recipe in a loaf pan.  When I do I will share how it came out.
Thanks for taking time from you busy day to stop by.  Have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.

Friday, September 21, 2012

Orange Yeast Bread



One of my friends is able to get fresh eggs often and so he calls or texts me to see if I would like some. We have decided to do a barter system, he brings me eggs and I make him food. Good trade I'd say. So this week he wanted a yeast bread with the flavor of orange. Now I've made orange bread (like banana bread ) but never a yeast bread. So searching I went and I found a decent recipe. So of course I had to change some things. This is what I came up with. Sure hope you try this one because it sure is good toasted with some butter and orange marmalade. Oh I also made him some Italian loaves, because he brought me 4 doz. Eggs.

Orange Yeast Bread

This recipe results in a wonderful loaf full of the flavor and scent of oranges, which comes from the whole orange. I adapted this from this recipe from King’s Daughters Society of Duluth, Minnesota
In: King’s Daughters Cook Book, 1916—USA

4 cups AP flour
1-1/4 tsp active dry yeast
1/4 cup of warm water
2 large oranges (whole) pureed in blender
1 tsp salt
2 TBL sugar
1 large egg yolk
2 tbsp butter, softened
1 large egg white (to glaze)
Mix the yeast in the warm water and set aside for about 10 minutes.
In a blender put some water and the cut up oranges (peel and all)mixer bowl pour 1 cup of orange puree, egg yolk, sugar and flour, mixing on low speed for about 1-2 minutes. Add the yeast and mix for a few more minutes, then add the salt. Mix a little longer, at low speed, and then add the butter. Mix until the butter is well incorporated and the dough is smooth and well developed. You might need extra orange puree, depending on how your flour absorbs liquids. I needed 1/4 cup extra juice.

Let the dough rest in a lightly greased covered bowl, until double in bulk. Then shape and baked in two bread pans (9 x 5-inch pans). You could also make this into a braid or the shape of Italian loaves.

Cover the loaves with a kitchen towel and let rise until double. Brush gently with the egg white lightly beaten with 1 tbsp water.
Bake in a preheated oven (350°F) for about 45 minutes or 1 hour, depending on the size, until the crust is a deep golden brown. Cool the bread(s) on a rack.
Let complete cool, if you can. Slice and enjoy.
Thanks for taking time to stop by, have a wonderful weekend and Remember to Find the Time to Do ALL the things you love.

Sunday, September 16, 2012

Blueberry Cake with Crumb Topping


It's so nice when fruit is in season, it's oh so yummy and refreshing during the summer.  I was going to make blueberry muffins but decided on this instead.  Funny how we get into ruts making the same things over and over just changing the contents.



1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces butter, softened (8 tablespoons)
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
2 cups blueberries
1/2 cup light brown sugar, packed
3/4 cup flour
1/2 teaspoon ground cinnamon
Dash ground nutmeg
5 tablespoons melted butter
1/2 cup finely chopped walnuts or pecans, optional


Grease a 9-inch springform pan. Heat oven to 350°.  **I used an 8 inch spring pan and had to increase the cooking time by another 15 minutes.  **  
 Combine the 1 1/2 cups flour, baking powder, soda, and salt; set aside.
In a mixing bowl with electric mixer, cream the 4 ounces of softened butter with 3/4 cup granulated sugar. Beat for about 3 to 4 minutes. Beat in the eggs until smooth. Beat in sour cream and vanilla. With mixer on low speed, beat in the flour mixture just until blended. Spread the batter in the prepared baking pan. Sprinkle blueberries evenly over the batter.
In another bowl combine the brown sugar, 3/4 cup flour, cinnamon, and nutmeg, stirring with a fork until smooth. Add the 5 tablespoons of melted butter and blend well with the fork. Blend in chopped nuts, if using. Sprinkle the crumb mixture evenly over the blueberries.
Bake for 40 to 45 minutes, until the cake is firm and top is browned.
Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.

Hope you give this a try, it's really wonderful, think some ice cream would be good with it too!
Thanks for stopping by, have a wonderful day and Remember to Find the Time to Do ALL the things YOU love.

Wednesday, September 12, 2012

Pineapple Mango Salsa


I've been wanting to try this for a while now.  I actually made this in June but had all my posts done til now.   I made this to go with the Crusted Tilapia.  You can still get really nice pineapple and mango this time of year.  Pineapple tip, Do you know how to check for ripe Pineapple?  Try pulling on one of the inner most leave and if it pulls out oh so easy you have a good one.  Can't remember where I learned that but it sure helps when trying to find fresh pineapple.

1 cup fresh pineapple, diced (you could use canned)
1 cup chopped mango (be sure to peel it)
1/2 cup sweet red pepper, chopped
1 plum tomato, diced
2 green onion or `1/2 red onion, diced
2 TBL lime juice
1 TBL lemon juice
pinch of salt
**optional**...1 - jalapeno pepper, finely diced**

Combine all ingredients and refrigerate for at least 1 hour.  Serve over fish, chicken or use with chips.

Today I'm headed for the State Fair.  I've lived in KS for over 20 years and this will be my first visit.  It is the 100 year celebration.  Just hope it's not jammed packed with people.  My sister in law is coming too.  Should be a nice break for us. 
Thanks for stopping by, have a great rest of the week and Remember to Find the Time to do ALL the things you love.

Saturday, September 8, 2012

Cole Slaw

As promised here is the Cole Slaw.  As I said in my previous post I've made this since I was in my twenties, which is a loooooonnnnnnnnngggggggggggg time ago.  This is a great side dish during the summer and a good stand-by fill in when you're just stumped for a side dish, it really goes with most any main dish, well maybe not pasta but you know what I mean.

1  large head cabbage
2-3 large stalks celery
1-2 carrots, shredded
1/2 - 3/4 cup mayo  (add what you need to get the creaminess you want)
1/4 cup sugar (my secret ingredient)
salt and pepper to taste
*optional* 1/2 head of red cabbage
(there are times I add about 2-3 TBL juice from an orange)

Thanks for taking time from you busy day to stop by.  I would really like to hear from some of you that come by.  Have a wonderful day and Remember to Find the time to Do All the Things YOU Love.

Thursday, September 6, 2012

Orange-Honey Stir Fry Chicken

A great go to recipe that will make your week night dinner quick and delicious.  Think the kids would like it too.  I also think you could increase the flavor with some heat if you were so inclined.  I don't like my food to be real spicy or hot but you have to option to do that with this recipe if you choose by just adding some red chilli flakes . 

1/4 cup olive oil (can use veg. oil)
2 tsp fresh grated ginger
2 1/2  tsp dried thyme

2 tsp dried parsley
1/2 tsp red pepper flakes (can add more when cooking if you want more heat)
1⁄2 tsp salt
1⁄4 tsp white or black pepper 

1 1/2 tsp garlic powder
1 1/2 tsp onion powder
2 TBL soy sauce
1 TBL sesame seed oil
4 good sized boneless, skinless chicken breast (could use thighs)
3 carrots, sliced 
2 stalks celery, sliced
1 medium onion, cut into slices
1 clove garlic

1/2 cup flour plus 3 heaping TBL cornstarch
Orange honey sauce:
3 small to medium oranges
zest from the three oranges  
3 TBL honey
3 TBL cornstarch
2 TBL soy sauce
2 chicken bullion cubes, dilluted
juice from 2 1/2 oranges
1/2 orange segments
1/2 - 3/4 cup water

In a large plastic bag, mix together the oil with the other first 10 ingredients. for a quick  marinade.  Cut the chicken into large chunks.  Add the meat to the marinade and shake to coat.  Place in the fridge for at least 1 hour, a couple of hours or overnight is  better. **If you do this overnight try to toss the bag a couple of times.**
 Zest the orange,  and put the juice from 2 1/2 oranges in a bowl.  Set aside
 Preheat a  skillet to moderate heat. Spray with nonstick cooking spray or 2 TBL oil.  Remove the chicken from marinade and coat with a mixture of 1/2 cup flour and 3-4 TBL cornstarch.  Toss the marinade. Cook the chicken until firm and it starts to get a crust.   Remove  to platter.  Use the same skillet and add a bit of oil, toss in onions and  cook still almost clear, add the carrots and celery, cook for about 5 minutes, put chicken back into skillet with the veggies and toss, cook for about 2 minutes. 
In a small bowl mix the cornstarch and about 1/2 the water to make a slurry, the add rest of the water.  Add the soy sauce and sesame oil, bullion cubes, honey and orange zest and juice to this.  Add to chicken and toss til it starts to thicken, this should only take a few minutes. Add the orange segments.  Remove all to a platter and serve with white, brown or fried rice.  Enjoy.

Thanks for stopping by, have a wonderful week and remember to Find the Time to do all the things You Love.


Monday, September 3, 2012

Talipia with cilantro cream sauce

This is a great low cal dish, well sorta.  Would be without the yummy cream sauce.  I imagine this sauce would be good on several proteins.  I served this with coleslaw and corn on the cob.    I will post the recipe for the coleslaw later this week, I've been making the cole slaw  for over 40 years and the family loves it.

 adapted from here
see my changes in red
4 good size tilapia fillets
1 tablespoon melted butter
Salt and pepper
1 tablespoon olive oil
1 clove garlic, finely minced
2 green onions, thinly sliced (1/4 cup chopped leeks)
1/4 cup chopped fresh cilantro (next time I will use less)
1 cup heavy cream (1 cup 1/2 and 1/2)
1 1/2 TBL chopped chives
1 TBL flour
1-2 tablespoon lime juice
Salt and freshly ground black pepper, to taste



Heat oil in a small saucepan over medium heat; saute the garlic and onion for 1 to 2 minutes. Add cream and bring to a simmer. Simmer for about 3 to 4 minutes to reduce slightly. Stir in cilantro, lime juice, and salt and pepper to taste. Simmer for about 1 minute longer. Set aside or refrigerate until nearly serving time. Heat oven to 375°.
Line a baking pan with foil; spray with nonstick cooking spray. Brush fillets lightly with butter; arrange in the baking pan. Sprinkle lightly with salt and pepper. Bake the fish for 20 to 25 minutes, or until the tilapia is cooked through. Warm the sauce up and drizzle a little over each serving of fish.
Serves 4.

The family really liked this, I did too.  But as I said I will do less cilantro next time and also my daughter suggested maybe adding some red pepper flakes.
Thanks for stopping by and taking time from your busy day.  Have a wonderful day and Remember to Find the Time to Do ALL the things You Love.
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