Monday, January 31, 2011

wheat bread with dough enhancer

Wheat Bread with Dough Enhancer
  • 1 1/4 cup warm water
  • 1 Tblsp active dry yeast
  • 1/4 cup honey or 1/3 cup sugar
  • 2 3/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat. To learn more about the different types of wheat, download my wheat handout)
  • 1/4 cup wheat gluten
  • 1 tsp salt
  • 2 Tblsp nonfat non instant dry milk
  • 1 Tblsp butter/margarine/oil
  • 1 Tblsp vinegar
  • 1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.

Gluten: use 1/2 T. - 1 T. per cup of flour (this means before you measure a cup of flour place the 1/2 T.-1 T. gluten in the bottom of your cup and then measure flour as usual)
WHITE Vinegar: use the same amount of vinegar that you are using for yeast (i.e. 1 t. yeast - 1 t. vinegar)
Potato Flakes: use 1/8 to 1/4 C. per loaf of bread you are making, experiment to see what works best in your recipe. (do not substitute in potato pearls, they don't dissolve as easily and are artificially flavored which you will be able to taste in your bread)

Tuesday, January 25, 2011

Basic Stew

2 lbs stew meat
2 medium onions sliced
6 potatoes, peeled, cut into large cubes
6 carrots, peeled and sliced
4 ribs celery, diced
large can or jar of tomato juice (V8 or generic)
2 teaspoons salt
1/4 teaspoons pepper
2 Tablespoons sugar
3 Tablespoons dry tapioca pudding

This takes 5-6 hours on high in my crock pot

Thursday, January 20, 2011

panko crusted tilapia

{Panko Crusted Tilapia}
4 tilapia fillets
1 egg
1 cup panko bread crumbs
1/4 cup parmesan cheese, shredded
1 tsp lemon pepper
1/2 garlic salt
2 tbsp flour
In a bowl, whisk egg, then place it in a shallow bowl or on a plate.
Mix flour, garlic salt, and lemon pepper and place it on a plate.
Mix panko and parmesan cheese and place it on a plate.
Dip fillets into flour mixture, and coat well.  Next, dip in egg mixture, then in panko crumb mixture and coat well.
Place on a sprayed cookie sheet at bake at 450 degrees for 25 minutes or until fish is flaky and done.
This would also be great with chicken!

Cranberry Cocktail

Cranberry Cocktail
Submitted by Amy ~ The Sisters Cafe
Printable recipe here

1 large cranberry cocktail (found by the frozen juices)
48 cups pineapple juice
1 cup grapefruit juice
1/4 cup lemon juice
1 cup sugar
2 large(Two 2 liters) ginger ale

5 min marinara sauce

5 Minute Marinara Sauce

This is my favorite marinara sauce. It is incredibly flavorful and delicious and amazingly comes together in only 5 minutes!! It is perfect over pasta and sauteed veggies or leftover grilled chicken for a quick dinner. It is also perfect for dunking calzones, or pizza rollsor stromboli in. We love this easy and delicious sauce. Hope you do too!
Need some FOOD for THOUGHT? I got so many sweet emails (thank you!) requesting the notes from the class I taught about theimportance of family dinner and how to make them as stress-free as possible--that I promised to share. Well, I finally got it posted. If you are interested go here.
5 Minute Marinara
Submitted by Melanie ~ The Sisters Cafe

2 tablespoons extra-virgin olive oil (I use less)
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes (crush in palm before throwing them in to release flavor)
1TB tomato paste (I usually leave this out, and it still works great)
1 32-ounce can chunky-style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful flat-leaf parsley leaves, chopped (I normally don't have this)

Add the olive oil to a medium sized saucepan over medium heat. Add the garlic and crushed pepper. When the pepper snaps and the garlic sizzles, add the tomato paste, cook for a minute, then stir in the crushed tomatoes. Season the sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley.

Carrot Soup

A very simple and ever so delicious carrot soup that will have everyone at your table moaning because it is that painfully good.
  • Prep Time 15 Minutes
  • Cook Time 45 Minutes
  • Difficulty Easy


  • 2 Tablespoons Unsalted Butter
  • 2 whole Yellow Onions, Diced
  • 2 pounds Carrots, Peeled And Roughly Chopped
  • 2 Tablespoons Grated Ginger
  • 4 cloves Garlic Chopped
  • 6 cups Chicken Stock
  • 1-½ teaspoon Salt
  • 1 teaspoon Cracked Black Pepper
  • 1 cup Heavy Cream
  • 1 Tablespoon Crushed Pistachio Nuts, Optional

Preparation Instructions

Into your soup pot, add the butter, toss in the onions, carrots, ginger, and garlic. See how easy so far? Sweat these down over medium heat for about 8 minutes or so, then toss in the stock. Bring this to a boil, then cover, reduce the heat, and simmer for about 40 minutes, or until the carrots are nice and tender.
Now, if you have an hand blender, use it. If you do not, you are going to want to transfer your soup in batches to a blender, being ever so careful to place a towel and some of your force over the lid of the blender before making it into a puree. Do this in batches, and return the carrot soup back to the soup pot, still over medium heat.
Add in your salt, pepper, and heavy cream. Mix well, and let the soup come back up to temperature.
When you are ready to serve, simply ladle the soup into some bowls, and top with some of the crushed pistachio nuts. Now, get ready to start your engines and after your first spoonful, get ready to say “oh my gosh”. Enjoy.

Wednesday, January 12, 2011

Filet au Poivre

Recipe: Filet au Poivre

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  • 2 whole Beef Fillets Or Other Good Steaks
  • 2 Tablespoons Butter
  • Kosher Salt And Freshly Ground Pepper
  • 2 Tablespoons Dijon Mustard
  • ¼ cups Brandy
  • 2 Tablespoons (additional) Brandy
  • ½ cups Heavy Cream
  • 1 Tablespoon Good Peppercorns, Crushed

Preparation Instructions

Preheat oven to 500 degrees. Sprinkle both sides of steak with salt and freshly ground black pepper.
Melt butter in a medium ovenproof skillet over medium-high heat. When skillet is hot, brown steaks on both sides, about 45 seconds per side. Place skillet into the hot oven for about 3 to 5 minutes. Remove pan from oven and remove steaks to a separate plate.
Return pan to stovetop over low heat. Add Dijon and brandy, then whisk together. Add heavy cream and crushed peppercorns, whisking to combine. Allow to bubble for about 45 seconds, then remove from heat.
Spoon sauce over steaks and serve.

French Onion Soup Stuffed Mushrooms

Recipe: French Onion Soup Stuffed Mushrooms

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  • 2 Tablespoons Butter
  • 2 whole Large Onions, Halved And Sliced Thin
  • ¼ cups Beef Broth
  • 7 dashes Worcestershire Sauce
  • Splash Of Red Or White Wine
  • ½ cups Grated Gruyere Cheese (can Use Swiss)
  • Kosher Salt
  • 24 whole White Or Crimini Mushrooms, Washed And Stems Removed
  • Minced Parsley

Preparation Instructions

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.
Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.
Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.
Sprinkle minced parsley over the top and serve.