tag:blogger.com,1999:blog-83231744185044376792024-02-20T16:50:13.690-08:00Expanding My Repertoire of RecipesJust a quick and easy way to store new recipes and my comments and thoughts on each.Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-8323174418504437679.post-14688648453011766822023-05-29T13:01:00.004-07:002023-05-29T13:01:57.708-07:00Italian Sausage and Peppers with Pasta<div style="text-align: left;"><span style="font-family: helvetica; font-size: large;"> <u>Ingredients</u></span></div><ul style="box-sizing: border-box; color: #262626;"><li><span style="font-family: helvetica; font-size: medium;"><span data-amount="8" data-unit="ounce">8 ounces</span> ziti or similar pasta</span></li><li><span style="font-family: helvetica; font-size: medium;"><span data-amount="1" data-unit="tablespoon">1 tablespoon</span> olive oil</span></li><li><span style="font-family: helvetica; font-size: medium;"><span data-amount="12" data-unit="ounce">12 ounces</span> sweet Italian sausages, casings removed</span></li><li><span style="font-family: helvetica; font-size: medium;"><span data-amount="1" data-unit="teaspoon">1 teaspoon</span> dried oregano</span></li><li><span style="font-family: helvetica; font-size: medium;"><span data-amount="0.25" data-unit="teaspoon">1/4 teaspoon</span> red pepper flakes, or more to taste</span></li><li><span style="font-family: helvetica; font-size: medium;"><span data-amount="4">4</span> large cloves of garlic, chopped</span></li><li><span style="font-family: helvetica; font-size: medium;"><span data-amount="3">3</span> medium-sized bell peppers (any color), sliced into 2-inch long pieces</span></li><li><span style="font-family: helvetica; font-size: medium;"><span data-amount="0.5">1/2</span> of a medium-sized yellow onion, sliced 1/4″ thick</span></li><li><span style="font-family: helvetica; font-size: medium;"><span data-amount="0.25" data-unit="cup">1/4 cup</span> red wine</span></li><li><span style="font-family: helvetica; font-size: medium;"><span data-amount="18" data-unit="ounce">18 ounces</span> crushed tomatoes</span></li><li><span style="font-family: helvetica; font-size: medium;"><span data-amount="1" data-unit="teaspoon">1 teaspoon</span> kosher salt</span></li><li><span style="font-family: helvetica; font-size: medium;">Chopped fresh parsley, for garnish</span></li></ul><div><span face="sans-serif" style="color: #262626;"><span style="font-family: helvetica; font-size: medium;"><br /></span></span></div><div><span face="sans-serif" style="color: #262626;"><span style="font-family: helvetica; font-size: large;"><u>Directions</u></span></span></div><div><ol style="box-sizing: border-box; color: #262626;"><li id="instruction-step-1"><span style="font-family: helvetica; font-size: medium;">Cook the pasta according to package directions.</span></li><li id="instruction-step-2"><span style="font-family: helvetica; font-size: medium;">In a large pan, heat the olive oil over medium heat. Add the sausage, oregano, and red pepper flakes. Break the sausage up as it cooks until it’s browned. </span></li><li id="instruction-step-2"><span style="font-family: helvetica; font-size: medium;">Add the garlic, peppers, and onion. Stir and cook the veggies with the sausage until the start to soften, about five minutes.</span></li><li id="instruction-step-3"><span style="font-family: helvetica; font-size: medium;">Add the red wine to the pan and, as it simmers, scrape up any browned bits off the bottom of the pan. </span></li><li id="instruction-step-3"><span style="font-family: helvetica; font-size: medium;">Add the tomatoes and salt. Stir and bring the sauce to a simmer. Cook the sausage and peppers in the sauce for about five minutes, or so. </span></li><li id="instruction-step-3"><span style="font-family: helvetica; font-size: medium;">Add the cooked pasta to the pan and stir to coat it in the sauce. I also added about 1/4 cup of pasta water and cooked this down.</span></li><li id="instruction-step-3"><span style="font-family: helvetica; font-size: medium;">Garnish with the chopped parsley and serve.</span></li></ol><div><span face="sans-serif" style="color: #262626;"><span style="font-family: helvetica; font-size: medium;"><a href="https://www.girlgonegourmet.com/sausage-peppers-pasta/print/7374/" rel="nofollow" target="_blank">Source</a></span></span></div></div>Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-81146394280275068192022-02-20T09:44:00.004-08:002022-02-20T09:47:48.375-08:00Bread - Updated<p><span style="font-family: verdana;">This is an update to my <a href="https://dadsrecipeblog.blogspot.com/2021/02/bread.html">Bread post</a> from about a year ago. All references are there. I have adjusted the recipe to make two 500 kg loaves or one 500 kg loaf and two 250 kg loaves. Other adjustments allow doing this over three or more days so one isn't spending an entire day waiting. </span></p><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Total ingredients</span></div><div><span style="font-family: verdana;">800 g Bread flour</span></div><div><span style="font-family: verdana;">200 g Whole Wheat flour</span></div><div><span style="font-family: verdana;">750-800 g water (75-80% hydration) - </span></div><div><span style="font-family: verdana;">20 g salt</span></div><div><span style="font-family: verdana;">1.25 tsp fast rise yeast</span></div><div><span style="font-family: verdana;"><br /></span></div><div><u style="font-family: verdana;">Day 1</u></div><div><span style="font-family: verdana;">Make the Poolish</span></div><div><span style="font-family: verdana;">500g Bread Flour </span></div><div><span style="font-family: verdana;">500g water at about 90° F</span></div><div><span style="font-family: verdana;">1/4 tsp of yeast</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Mix together thoroughly in a container that allows for it to triple in size. Leave no dry dough spots. Cover and set on a counter for 12-24 hours. </span></div><div><span style="font-family: verdana;">In the winter, my kitchen is about 66°. 12-24 hours has worked equally well.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>Day 2</u></span></div><div><span style="font-family: verdana;">Remaining flour = 200g Whole Wheat mixed with 300g Bread flour.</span></div><div><span style="font-family: verdana;">Remaining water = 300g, 280g, or 250g (80%, 78%, 75% hydration).</span></div><div><br /></div><div><span style="font-family: verdana;">Turn out the Poolish to the mixing bowl.</span></div><div><span style="font-family: verdana;">Add the remaining water to the Poolish container and swirl to catch any remains.</span></div><div><span style="font-family: verdana;">Add this to the mixing bowl and gently mix with the Poolish. </span></div><div><span style="font-family: verdana;">Add remaining flour and m</span><span style="font-family: verdana;">ix thoroughly to a shaggy dough.</span></div><div><span style="font-family: verdana;">Cover, and let sit for about 45 minutes to Autolyse.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Add salt </span><span style="font-family: verdana;">and mix thoroughly. </span></div><div><span style="font-family: verdana;">Add remaining </span><span style="font-family: verdana;">1tsp yeast and mix thoroughly. </span></div><div><span style="font-family: verdana;">Let rest 20-40 minutes. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Dampen your hand and stretch and fold the dough over itself 4 times rotating the bowl 90 degrees after each fold.</span></div><div><span style="font-family: verdana;">Cover and wait 20 minutes. </span></div><div><span style="font-family: verdana;">Repeat 3-4 more times</span></div><div><span style="font-family: verdana;">Cover and let the bulk fermentation complete. Depending on ambient temperature this could take 1-2 hours. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Scrape onto counter and split as desired. </span></div><div><span style="font-family: verdana;">Lately, I'm doing 50%, 25% and 25% to get a large loaf and two smaller ones. </span></div><div><br /></div><div><span style="font-family: verdana;">Dust bannetons with rice flour or a 50/50 mix of rice/all purpose flour.</span></div><div><span style="font-family: verdana;">Shape dough into boules. </span></div><div><span style="font-family: verdana;">Put the boules in the bannetons seam side up. </span></div><div><span style="font-family: verdana;">Pinch the bottoms to seal if needed and dust with flour. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">At this point, you can c</span><span style="font-family: verdana;">over the bannetons and l</span><span style="font-family: verdana;">et proof at room temperature for 60-90 minutes and then go to the Baking Day steps or you can cover the Bannetons and put them in the refrigerator for 1-3 days for more flavor development and to break up the time you spend waiting. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>Baking Day</u></span></div><div><span style="font-family: verdana;">Preheat oven containing pizza stone and cast iron dutch oven to 475°F. These should be on the bottom or second to bottom rack</span></div><div><br /></div><div><span style="font-family: verdana;">Put parchment paper counter top and dust gently with cornmeal. </span></div><div><span style="font-family: verdana;">When ready, gently flip banneton onto parchment paper. Dust with rice flour and use lame to slash the top. </span></div><div><span style="font-family: verdana;">Gently place boule into dutch oven (hot!!). I'm using the parchment paper as a sling so I don't risk burning my hands. Braver souls might try flipping the banneton directly into the dutch oven. </span></div><div><span style="font-family: verdana;">Cover and place </span><span style="font-family: verdana;">dutch oven </span><span style="font-family: verdana;">into the oven onto the pizza stone. </span></div><div><span style="font-family: verdana;">Bake 35 minutes for the larger loaf or 15 minutes for the smaller loaf</span></div><div><span style="font-family: verdana;">Remove boule from dutch oven and finish it at 425 on the pizza stone until crust is nicely browned (about 10-15 minutes, less for the smaller boule). You can also check the internal temperature of the bread with an instant read thermometer. It should read 208 - 210F. </span></div><div><br /></div><div><span style="font-family: verdana;">Place boule on rack to cool. </span></div><div><span style="font-family: verdana;">Wait at least 2 hours for the boule to fully cool before cutting into it. </span></div><p><br /></p><p><br /></p><p><br /></p>Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-88378381066396674382021-02-13T11:42:00.002-08:002021-02-13T11:45:59.671-08:00Bread<span style="font-family: verdana;">I've been baking bread for about seven months. I've settled on the following recipe and process. </span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Total ingredients</span></div><div><span style="font-family: verdana;">750 g flour (blending Bread Flour with Whole Wheat)</span></div><div><span style="font-family: verdana;">585 g water (78% hydration)</span></div><div><span style="font-family: verdana;">15 g salt</span></div><div><span style="font-family: verdana;">1.25 tsp fast rise yeast</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">I've been using 1/3 to 1/5 whole wheat flour</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>Day before</u></span></div><div><span style="font-family: verdana;">Make the Poolish</span></div><div><span style="font-family: verdana;">375 g Bread Flour </span></div><div><span style="font-family: verdana;">375 g water at about 80° F</span></div><div><span style="font-family: verdana;">1/4 tsp of yeast</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Mix together thoroughly in a container that allows for it to triple in size. Cover and set on a counter for 12-24 hours. </span></div><div><span style="font-family: verdana;">In the winter, my kitchen is about 66°. 12 hours has worked fine. I'm trying 24 hours in my latest attempt. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>Baking day</u></span></div><div><span style="font-family: verdana;">Remaining flour = 375g ww (50/50) or 150g ww + 225 g Bread (20% ww loaf)</span></div><div><span style="font-family: verdana;">Remaining water = 225, 210, or 188 (80%, 78%, 75% hydration) </span></div><div><span style="font-family: verdana;">Weigh out remaining flour in mixing bowl. </span></div><div><span style="font-family: verdana;">Add the Poolish and the remaining water. </span></div><div><span style="font-family: verdana;">Mix thoroughly, cover, and let sit for 30-60 minute to Autolyse.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Add salt and 1tsp yeast and mix thoroughly. I usually add the salt first, mix and then the yeast. </span></div><div><span style="font-family: verdana;">Let rest 20-40 minutes. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Do a series of folds, cover and wait 20 minutes. Dampen hand first.</span></div><div><span style="font-family: verdana;">Repeat 2-4 more times</span></div><div><span style="font-family: verdana;">Cover and let the bulk fermentation complete. Depending on ambient temperature this could take 1-2 hours. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Scrape onto counter and split into a large and a small piece. The small one should weigh about 480-500 g. We are shooting for a 1/3 to 2/3 ratio. These are perfect for my 7" and 8" bannetons. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Dust bannetons with rice flour. </span></div><div><span style="font-family: verdana;">Shape dough into boules </span></div><div><span style="font-family: verdana;">I sometimes let them rest, covered for 15 minutes and reshape. Lately, I'm skipping this step and not seeing much difference</span></div><div><span style="font-family: verdana;">Put the boules in the bannetons. Pinch the bottoms to seal if needed and dust with rice flour. </span></div><div><span style="font-family: verdana;">Cover with tea towel. </span></div><div><span style="font-family: verdana;">Let proof at room temperature for 60-90 minutes. Check status at about 45 minutes.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">At least 20 minutes before proofing is nearly done, preheat oven with pizza stone in it to 500°F</span></div><div><span style="font-family: verdana;">Put parchment paper on peel (or tray to use as a peel) and dust gently with cornmeal. </span></div><div><span style="font-family: verdana;">When ready, gently flip 7" banneton onto parchment paper. Dust with rice flour and use lame to slash</span></div><div><span style="font-family: verdana;">Slide boule into the oven onto the pizza stone. Cover with large metal bowl. </span></div><div><span style="font-family: verdana;">Reduce temperature to 450 and bake for 12 minutes. </span></div><div><span style="font-family: verdana;">(prep peel for the next loaf)</span></div><div><span style="font-family: verdana;">Remove bowl (using spatula and good oven mitts)</span></div><div><span style="font-family: verdana;">Reduce temperature to 425</span></div><div><span style="font-family: verdana;">Bake another 7-12 minutes until internal temperature is 205-210. </span></div><div><span style="font-family: verdana;">Remove and raise oven temperature to 450.</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Place small boule on rack to cool. </span></div><div><span style="font-family: verdana;">Flip 8" banneton onto parchment paper. Dust with rice flour and use lame to slash</span></div><div><span style="font-family: verdana;">Slide boule into the oven onto the pizza stone. Cover with large metal bowl. </span></div><div><span style="font-family: verdana;">Reduce temperature to 450 and bake for 20 minutes. </span></div><div><span style="font-family: verdana;">Remove bowl (using spatula and good oven mitts)</span></div><div><span style="font-family: verdana;">Reduce temperature to 425</span></div><div><span style="font-family: verdana;">Bake another 20-25 minutes until internal temperature is 205-210. </span></div><div><div><span style="font-family: verdana;">Remove and place boule on rack to cool. </span></div></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Thank you to the following who helped me in one way or another:</span></div><div><span style="font-family: verdana;"><a href="https://www.bakewithjack.co.uk/" target="_blank">Bake with Jack</a> - His videos helped demystify the basic process</span></div><div><span style="font-family: verdana;">Billy Parisi's <a href="https://www.youtube.com/watch?v=aDiT8jhSUbk" target="_blank">Classic French Boule Recipe with Poolish</a></span></div><div><span style="font-family: verdana;">The Bread Monk: <a href="https://www.youtube.com/watch?v=IgUDCiJYAaM" target="_blank">How to tell when the first rise is done</a> </span></div><div><span style="font-family: verdana;"><a href="https://www.youtube.com/watch?v=6oAfl1u0fIw" target="_blank">How to tell when a bread is finished proofing</a> from Flour, Water, Salt, Yeast.</span></div><div><span style="font-family: verdana;">Flours: <a href="https://www.janiesmill.com/" target="_blank">Janie's Mill</a> High-Protein Bread Flour and Red Fife whole wheat. </span></div><div><br /></div>Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-91399064186328810242021-02-13T10:43:00.001-08:002021-02-13T10:43:30.603-08:00Salad Dressing<span style="font-family: verdana;">I don't like vinegar. So, most salad dressings are not for me. In the past, I either ate my salad 'dry' or with just a squeeze of lemon. I found the secret to a great dressing and one that I like. I don't remember where, but I learned that a vinaigrette does not need to contain vinegar as the acid. A citrus juice can be the acid and this opened up a whole new world to me. The basic recipe is:</span><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Equal parts fresh squeezed citrus juice and EVOO</span></div><div><span style="font-family: verdana;">Some honey if needed (usually only when using lemon)</span></div><div><span style="font-family: verdana;">Finely chopped shallot</span></div><div><span style="font-family: verdana;">Chopped fresh herb</span></div><div><span style="font-family: verdana;">Salt and pepper</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;"><u>My favorite is:</u></span></div><div><span style="font-family: verdana;">1/2 cup EVOO</span></div><div><span style="font-family: verdana;">1/2 cup lemon juice</span></div><div><span style="font-family: verdana;">about 1 tbsp honey</span></div><div><span style="font-family: verdana;">small fresh shallot finely diced (about 2-3 tbsp)</span></div><div><span style="font-family: verdana;">about 1 tbsp of either chopped dill or basil</span></div><div><span style="font-family: verdana;">Salt and pepper to taste. </span></div><div><span style="font-family: verdana;">Shake well to blend. </span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Options:</span></div><div><span style="font-family: verdana;">Put the diced shallot in the lemon juice for 3-5 minutes before adding EVOO</span></div><div><span style="font-family: verdana;"><br /></span></div><div><span style="font-family: verdana;">Optional ingredients I've tried:</span></div><div><span style="font-family: verdana;">Blood Oranges + Basil</span></div><div><br /></div><div><span style="font-family: verdana;">One more. This one I found </span><a href="http://www.strictlydelicious.com/the-best-lemon-olive-oil-dressing-or-marinade/" style="font-family: verdana;" target="_blank">here</a><span style="font-family: verdana;">. Instead of the fresh shallot and herb, substitute:</span></div><div><span style="font-family: verdana;">1 teaspoon dried oregano heaping</span></div><div><span style="font-family: verdana;"><div>1 teaspoon powdered garlic</div><div>1/2 teaspoon ginger powder</div><div>1/2 teaspoon turmeric powder</div><div><br /></div></span></div><div><span style="font-family: verdana;"><br /></span></div><div><br /></div>Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-31158019979088025582020-10-19T14:06:00.001-07:002020-10-19T14:12:16.151-07:00Janies Mill Corn Bread<p>From their site:</p><p><a href="https://www.janiesmill.com/recipes/old-fashioned-cornbread">https://www.janiesmill.com/recipes/old-fashioned-cornbread</a></p><p>Try with <a href="https://www.janiesmill.com/corn-products/p/golden-yellow-cornmeal" target="_blank">their cornmeal</a></p><p>I might also try their <a href="https://www.janiesmill.com/corn-products/p/golden-yellow-cornmeal" target="_blank">no knead bread recipe</a></p><p><br /></p>Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-60170294836793483612020-02-15T12:56:00.001-08:002020-02-15T12:56:49.672-08:00Sheet Pan Lemon Chicken and Potatoes<b><u>Ingredients</u></b><br />
<b><u><br /></u></b>
1 cup fresh lemon juice (from 4 to 5 lemons)<br />
1/4 cup chopped fresh oregano leaves or 2 tbsp. dried<br />
10 cloves garlic, smashed<br />
1/4 cup olive oil, plus more for drizzling<br />
1 tbsp. salt<br />
1 tbsp. pepper<br />
<br />
6 skin-on whole chicken legs (I used about 2 lbs each of breasts and thighs)<br />
3 lb. medium Yukon Gold potatoes, cut into 3/4-inch cubes<br />
Crusty bread, for serving
<br />
<br />
<b><u>Directions</u></b><br />
<br />
In a large resealable plastic freezer bag, add the lemon juice, oregano, garlic, 1/4 cup oil, 1 tbsp. salt, and 1 tbsp. pepper and seal tightly; shake to mix the marinade. Add the chicken to the bag and seal tightly; turn a few times to coat the chicken. Marinate in the refrigerator for 2 to 3 hours.<br />
<br />
Preheat the oven to 400°. Drizzle a rimmed baking sheet with oil. Scatter the potatoes evenly over the baking sheet. Place the chicken, skin-side up, on top of the potatoes. Pour the marinade from the bag over the chicken and potatoes.<br />
<br />
Bake the chicken and potatoes until an instant-read thermometer inserted into the thickest part of a chicken leg registers 165°, about 45 minutes. Preheat the broiler. Transfer the chicken to a plate. Broil the potatoes until browned in spots, about 5 minutes. Add the chicken to the baking sheet. Broil until the skin is crisp, about 3 minutes. Transfer the chicken and potatoes to a platter. Pour the pan juices into a pitcher. Serve the chicken and potatoes with the pan juices and crusty bread.<br />
<br />
Discovered this recipe in Rachel Ray's magazine and <a href="https://www.rachaelraymag.com/recipe/barretts-lemon-chicken-and-potatoes-recipe" rel="nofollow" target="_blank">here</a>.Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-66516041476913143922017-01-29T19:17:00.001-08:002017-01-29T19:17:28.735-08:00No Flour Cornbread<b><u>Ingredients</u></b><br />
<br />
2 cups white cornmeal<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
2 eggs<br />
2 cups buttermilk (I used goats milk)<br />
1⁄4 cup butter<br />
<br />
<b><u>Directions</u></b><br />
<br />
Preheat oven to 425°F.<br />
<br />
Put first 3 ingredients in mixing bowl and whisk together. Lightly beat the eggs and combine with the milk. Combine the wet ingredients with the dry ingredients. <br />
<br />
Put butter in well-seasoned 10-inch cast iron skillet and put in oven until the butter melts. Swirl to coat bottom and sides. Pour extra into the batter and mix.<br />
<br />
Pour entire mixture into the skillet.<br />
<br />
Place skillet on middle rack of oven. Bake until cornbread is springy in the middle, browned and pulling away from the skillet on the sides (about 15-20 minutes).<br />
<br />
Remove from oven and invert skillet over serving plate.<br />
<br />
Original recipe used 1/4 cup bacon grease instead of butter. If using butter, adding about 1/4 tsp salt might be better.<br />
<br />
Adapted from <a href="http://www.food.com/recipe/no-flour-cornbread-173017">food.com</a><br />
<br />Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-53966721216556411512015-12-25T10:02:00.003-08:002015-12-27T18:25:24.866-08:00Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal<br />
<b><u>Ingredients</u></b><br />
<br />
2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)<br />
1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)<br />
1-1/2 cups water<br />
1 cup uncooked steel-cut oats<br />
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)<br />
1-1/2 tablespoons butter, cut into 5-6 pieces (optional)<br />
1/2 teaspoon cinnamon<br />
1 tablespoon ground flax seed<br />
1/4 teaspoon salt<br />
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter<br />
<br />
<b><u>Directions</u></b><br />
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary).<br />
<br />
Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.<br />
<br />
To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.<br />
<br />
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.<br />
<br />
Source: <a href="http://www.theyummylife.com/Slow_Cooker_Apple_Cinnamon_Oatmeal">The Yummy Life</a><br />
<br />
From <a href="http://www.foodnetwork.com/recipes/alton-brown/overnight-oatmeal-recipe.html">Food Network</a>, just simply add 1 cup steel cut oats with 1 cup dried cranberries, 1 cup dried figs and 4 cups water and 1/2 cup half and half. Cook 8 hours on low. I'm going to substitute raisins for cranberries and add the spices and flax seed from above and use water instead of half and half.<br />
<br />
<br />Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-71979630907036804762015-11-03T18:09:00.001-08:002015-12-27T18:26:52.871-08:00Butternut Squash Lentil Soup8 cups veggie broth<br />
1 yellow onion, chopped<br />
2 cups red lentils, rinsed<br />
1 cup sliced celery stalks<br />
1 cup large carrots, peeled and sliced<br />
1 pound (3 cups) butternut squash, peeled and diced<br />
1 cup turnip, peeled and diced<br />
2-3 cloves garlic, minced<br />
1/2 teaspoon nutmeg<br />
<br />
DIRECTIONS<br />
<br />
Add all ingredients to the slow cooker, and secure the lid.<br />
Turn it on low, and leave for eight hours (or on high for five hours).<br />
<br />
Credit: <a href="http://www.popsugar.com/fitness/Butternut-Squash-Lentil-Soup-Recipe-Slow-Cooker-33494509">Popsugar</a><br />
<br />
Changes: I just substituted 1 cup parsnips for the turnip and it was better. Also, add more salt and about 1-2 tbsp mustard to the recipe.Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-26789440514955794162014-06-22T10:13:00.001-07:002014-06-22T10:13:05.441-07:00Steak Marinade1/3 cup soy sauce<br />1/2 cup olive oil<br />1/3 cup lemon juice<br />1/4 cup Worcestershire sauce<br />
<br />1 1/2 Tbsp garlic powder<br />3 Tbsp dried basil<br />1 1/2 Tbsp dried parsley flakes<br />1 tsp ground white pepper<br />1/8 tsp cayenne pepper<br />1 tsp minced garlic<br /><br />Combine all ingredients. Pour marinade over meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.<br />
<br />
<br />
Note: until I use it up, I substituted 4-5 Tbsp of a spice mix that I have for all the powdered spices in the list above. It's a close enough match and worked fine the first time.<br />
<br />
<br />
Source: <a href="http://allrecipes.com/recipe/the-best-steak-marinade/">Allrecipes</a>Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-49062207934848920422014-01-21T19:47:00.003-08:002014-01-21T19:48:05.033-08:00Mushroom Lentil Barley Soup<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><u>Ingredients:</u></b></span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 cup dry lentils</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">½ cup uncooked pearly barley</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 quart beef broth</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup dry red wine</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">14 oz can of diced tomatoes </span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">8 oz. Baby Bella Mushrooms quartered</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup chopped carrots</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup sliced celery</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 medium yellow onion chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp mustard</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 garlic cloves minced</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bay leaves</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-2 teaspoons ground fresh black pepper</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt to taste</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">One medium potato chopped</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><u><b>Directions:</b></u></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a slow cooker, mix all ingredients. cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">(Recipe called for ¾ cup each of the barley and lentils. I guess it’s ok as long as it adds up to 1.5 cups. This would be a fine recipe with just barley)</span><br />
<div>
<br /></div>
Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-50226450561282305062014-01-12T14:14:00.001-08:002014-01-12T14:14:18.929-08:00French Press CoffeeSome notes:<br />
2 Tbsp beans for each 8 oz of water,<br />
Set burr grinder to 8 for french press (2 for auto drip)<br />
<br />
And the process (<a href="http://stumptowncoffee.com/brew-guides/press-pot/">from here</a>)<br />
<br />
Preheat the glass and plunger by pouring hot water inside the pitcher and plunge once to warm everything up. Discard the rinse water.<br />
Add ground coffee.<br />
Pour hot water (30 seconds off the boil or about 205 degrees F) into the French press, saturating all of your grounds, and pouring to the halfway mark. Start your timer for 4 minutes.<br />
After 1 minute, stir the “bloom” (or top layer) and pour the rest of the water evenly to the top and affix the press pot lid.<br />
After 4 minutes, plunge and serve. Any coffee not served immediately goes in a thermos so it doesn't sit in the used grounds.Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-23579342528587138812013-03-31T16:56:00.001-07:002013-03-31T16:56:56.649-07:00Slow Cooker Chili<br />
INGREDIENTS<br />
<br />
1.5 lbs. ground beef<br />
1 lb. ground turkey<br />
3 large garlic cloves, minced<br />
1 medium yellow onion, chopped<br />
<br />
1 14-oz. cans chopped tomatoes, with juices<br />
1 14-oz. cans tomato sauce<br />
1/4 cup ketchup<br />
1 cup beef stock<br />
1 15-oz. can black beans, drained and rinsed<br />
1 15-oz. can kidney beans, drained and rinsed<br />
<br />
1/6 c. cornmeal<br />
1-2 Tbsps chili powder, to taste<br />
1 tsp. dried Mexican oregano<br />
1.5 tsp. ground cumin<br />
1/4 cup brown sugar<br />
kosher salt and freshly ground black pepper, to taste<br />
<br />
<br />
INSTRUCTIONS<br />
<br />
In a skillet over medium-high heat, brown the beef. Using a slotted spoon, transfer beef to a slow cooker. Add onions to the skillet and cook until soft, about 5 minutes. Add garlic and cook another minute. Drain fat and add onions and garlic to slow cooker.<br />
<br />
Add the ground turkey to the skillet, brown it, and transfer it to the slow cooker with a slotted spoon. Add all the remaining chili ingredients to the slow cooker and stir to blend. Cover and cook for 6 hours – 5 on high and the last hour on low.<br />
<br />
Adapted from: <a href="http://www.afarmgirlsdabbles.com/2012/02/17/6-hour-slow-cooker-chili-my-familys-favorite/">http://www.afarmgirlsdabbles.com/2012/02/17/6-hour-slow-cooker-chili-my-familys-favorite/</a><br />
<br />
<br />
Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-57705348166533195382013-03-04T20:35:00.001-08:002013-03-04T20:38:10.746-08:00Beef Stew<b>Ingredients</b><br />
<br />
2 tablespoons olive or vegetable oil<br />
1/2 pound cremini (aka baby portobella) mushrooms, cleaned, stems trimmed, and sliced.<br />
<br />
2 lbs stew meat<br />
2 teaspoons kosher salt, plus more as needed<br />
1/2 teaspoon freshly ground black pepper, plus more as needed<br />
<br />
2 medium celery stalks, medium dice<br />
1 medium carrot, peeled and medium dice<br />
1 turnip diced (optional)<br />
1 medium yellow onion, medium dice<br />
3-4 medium garlic cloves, finely chopped<br />
1/2 teaspoon dried rosemary<br />
<br />
2 tablespoons tomato paste<br />
<br />
1 - 1.5 cups dry red wine (I used Tilia Malbec)<br />
2 tablespoons mustard (Dijon)<br />
<br />
1/2 teaspoon paprika<br />
3-4 potatoes cut into large chunks (Can use sweet potatoes, yukon golds, red, etc)<br />
<br />
2 cups chicken broth<br />
2-3 dried bay leafs<br />
<br />
1 cup frozen peas (optional)<br />
2 tablespoons coarsely chopped fresh Italian parsley leaves<br />
<br />
<b>Directions</b><br />
<ol>
<li>Heat oil in cast iron skillet. Add butter if desired. Brown mushrooms in cast iron skillet and add to slow cooker. </li>
<li>Coat the stew meat with salt and pepper. Saute the meat in a cast iron skillet in as many batches as needed to get them evenly browned. Remove the meat to the slow cooker. </li>
<li>If needed, add a little oil to the skillet. Add the celery, carrot, turnip, onion, garlic, and rosemary and cook, stirring occasionally, until the carrots just begin to soften, about 10 minutes. Add the tomato paste, stir to coat the vegetables, and cook until it’s no longer raw-tasting, about 3 minutes. Add the wine and mustard, stir to combine, and bring to a simmer. Use spatula to deglaze skillet. Cook until the wine reduces by roughly half, about 5 minutes. Remove from heat and add to the slow cooker. </li>
<li>Now add the following into the slow cooker: paprika, potatoes, chicken broth and bay leaf, tucking the bay leaf into the broth. Stir.</li>
<li>Cover and cook on high (300 degrees F) for about 30 minutes and then set to low (200 degrees F) for about 9 hours until the beef is tender and can easily be pierced with a fork.As an alternative, one recipe I read said to cook on high, stirring about every 1 1/2 hours if possible (if you can’t stir it that often, it’s OK), until the beef is tender and can easily be pierced with a fork, about 5 hours. </li>
<li>At the end, add the peas and parsley, stir to combine, and continue to heat until the peas are warm, about 5 minutes. Taste and season with more salt and pepper as needed.</li>
</ol>
<br />
<div>
I took several recipes from the internet and combined what I thought were the best ideas. Sources included <a href="http://www.chow.com/recipes/29345-slow-cooker-beef-stew">Chow.com</a>, <a href="http://thepioneerwoman.com/cooking/2013/01/sunday-night-stew/">The Pioneer Woman</a>, <a href="http://thepioneerwoman.com/cooking/2011/01/beef-stew-with-beer-and-paprika/">TPW again</a>, and I read a few others (who can keep track?). There's <a href="http://crepesofwrath.net/2009/12/02/drunken-irish-stew/">one I found that uses Guinness</a> that I plan to try sometime soon. </div>
Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-64835028987639311332012-07-21T20:38:00.002-07:002012-07-21T20:38:54.690-07:00Iced CoffeeTaken from <a href="http://thepioneerwoman.com/cooking/2011/06/perfect-iced-coffee/">The Pioneer Woman</a>, I modified her recipe only by reducing quantities.<br />
<br />
2 Cups of ground coffee (decaf today).<br />
2 Quarts of water.<br />
<br />
Letting it sit overnight (at least).Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-68833110607556617102011-10-12T12:43:00.000-07:002011-10-12T12:43:42.980-07:00Sweet Corn Bread<br />
<b>Ingredients</b><br />
<br />
1 cup all-purpose flour<br />
1 cup cornmeal<br />
1/2 cup sugar<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
<br />
1 egg, lightly beaten<br />
1/4 cup sour cream<br />
1 14 oz can creamed corn<br />
1/3 cup milk<br />
1/4 cup butter, melted<br />
<br />
<b>Directions</b><br />
<br />
Preheat oven to 400 degrees F.<br />
<br />
In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.<br />
<br />
Combine the egg, sour cream, creamed corn, milk and butter; stir into dry ingredients just until moistened.<br />
<br />
Melt 3-4 Tablespoons of butter into cast iron skillet. Pour ingredients into skillet.<br />
<br />
Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.<br />
<br />
Original recipe <a href="http://allrecipes.com/recipe/sweet-corn-bread/detail.aspx">here</a>. Modifications from one of the comments.<br />Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-81987598677080745452011-08-15T08:18:00.000-07:002011-08-15T08:18:06.737-07:00Asian Spinach and Shrimp Salad With Sesame Dressing<br />
Stumbled across this recipe <a href="http://www.yummly.com/recipe/Asian-Spinach-And-Shrimp-Salad-With-Sesame-Dressing-Recipezaar">here</a> and can't wait to try it out.<br />
<br />
1/2 cup orange juice<br />
1 tsp orange zest (grated)<br />
2 tsp fresh ginger (minced)<br />
3 tbsp rice vinegar<br />
1 tbsp honey<br />
3 tbsp vegetable oil<br />
2 tbsp sesame oil (black toasted)<br />
salt and black pepper<br />
<br />
1/2 cup spinach (baby, lightly packed)<br />
1 lb shrimp (medium cooked and peeled)<br />
2 oranges (peeled and segmented)<br />
1/2 cup scallion (chopped)<br />
<br />
Bring orange juice to boil in small saucepan over medium-high heat and simmer until reduced to about 1 Tbsp., about 6 minutes. Meanwhile, place spinach in large bowl, and set aside.<br />
<br />
Whisk reduced orange juice, zest, ginger, vinegar, and honey together in small bowl. Whisk in vegetable and sesame oils and season with salt and pepper.<br />
<br />
Toss shrimp, orange segments, and scallions,with 2 tablespoons dressing in bowl and season with salt and pepper. . Toss spinach with remaining dressing and season with salt and pepper. Divide spinach among 4 individual plates and top with shrimp and oranges.<br />
Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-52223595544519403252011-07-08T07:06:00.000-07:002011-07-08T07:06:29.139-07:00Picnic Salads<br />
<div class="MsoNormal">
<span class="apple-style-span"><span style="color: black; font-family: Georgia; font-size: 11.5pt;">Steam or boil a bunch of asparagus; slice on
the bias. Toss with orange segments, zest and juice, some olive oil, salt and
pepper. Garnish with sesame seeds. I added cut up cooked, shrimp.</span><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div style="line-height: 16.5pt;">
<span style="color: black; font-family: Georgia; font-size: 11.5pt;">Combine cooked brown rice with small, barely cooked broccoli
florets and chopped pecans or walnuts and parsley. Dress with salt, pepper,
olive oil and lemon. This turned out a little bland and dry. I added soy sauce and toasted sesame oil. I think cut up scallions would be a good addition.<o:p></o:p></span></div>
<div style="line-height: 16.5pt;">
<span style="color: black; font-family: Georgia; font-size: 11.5pt;"><br /></span></div>
<div style="line-height: 16.5pt;">
<span style="color: black; font-family: Georgia; font-size: 11.5pt;">Both original recipes from <a href="http://www.nytimes.com/2008/07/02/dining/02mini.html">Mark Bittman's column in the NY Times: "101 20-Minute Dishes for Inspired Picnics</a>".</span></div>
Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-37991633199629499732011-07-05T10:11:00.001-07:002011-07-05T10:11:50.529-07:00Roasted GarlicNo time to post. Go here for great instructions on roasting garlic to spread or use. Also instructions on making roasted garlic infused olive oil.<br />
<br />
<a href="http://www.thehungrymouse.com/2010/02/01/roasted-garlic-three-ways/">http://www.thehungrymouse.com/2010/02/01/roasted-garlic-three-ways/</a>Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-25272105839107490162011-06-27T13:27:00.000-07:002011-06-27T13:27:06.848-07:00Horseradish Dressing / Steak Sauce1/4 cup light mayonnaise<br />
2 Tablespoons milk (I used whole)<br />
2 Tablespoons horseradish, prepared<br />
1 Tablespoon Sour Cream<br />
Salt and pepper, to taste<br />
<br />
Whisk together mayo, milk, horseradish, salt and pepper.<br />
<div><br />
</div><div>Crumbled, well-cooked bacon makes a great addition.</div><div>Add a little of the bacon grease, too. Maybe a teaspoon to taste to give it some more bacon flavor.</div><div><br />
</div><div>This is great on salad, steak or steak salad.</div>Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-53711127904970409152010-06-29T19:48:00.000-07:002010-06-29T19:48:57.835-07:00Maple Ginger Glazed Salmon1 cup of pure maple syrup<br />
4 Tbsp soy sauce<br />
3 Tbsp minced fresh ginger<br />
2 Tbsp minced garlic<br />
Juice of 1 lemon<br />
1 tsp sesame oil<br />
1-2 tsp dried red pepper flakes (depending on how your spice tastes)<br />
<br />
<br />
Combine all ingredients in small saucepan and bring to a boil. Simmer for about 30 minutes, or until sauce is reduced and thickened. Spread on salmon. Reserve remaining sauce. Heat to serve with the salmon. <br />
<br />
Ideally, plank it....soak cedar plank in water for 1/2 hour. Place scallions on plank, and salmon fillet skin side down on top of scallions. Spread sauce on salmon, and grill for about 20 minutes depending on thickness of salmon.Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-11513897718098811342010-01-12T09:56:00.000-08:002010-01-12T09:56:19.198-08:00Sauteed Shrimp With Garlic and White WineThis recipe is from <a href="http://www.recipezaar.com/Sauteed-Shrimp-With-Garlic-and-White-Wine-179901">RecipeZaar</a>.I made a small change to make it easier and it came out fine. <br />
<br />
1/4 cup butter<br />
3 garlic cloves, minced<br />
1 1/4 lbs large shrimp, peeled and deveined<br />
1/4 teaspoon salt<br />
1/4 cup dry white wine (a nice $5 2008 Crane Lake Chardonnay)<br />
2 tablespoons fresh lemon juice<br />
3 tablespoons chopped fresh parsley<br />
<br />
Directions:<br />
Melt the butter in a large nonstick skillet over medium heat.<br />
Add in garlic; stir/saute 2 minutes.<br />
Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink.<br />
Season with salt and pepper, increase heat to high and add wine and lemon juice.<br />
Bring to a boil; boil 30 seconds.<br />
Reduce heat, add in chopped parsley; stir until heated through.<br />
Transfer to a serving plate; garnish with parsley sprigs and serve immediately.<br />
<br />
Notes:<br />
Thanks to <a href="http://www.thewinetrials.com/">The Wine Trials 2010</a> for the recommendation on a good cheap white wine.Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-60471751821001463782009-12-13T07:25:00.000-08:002009-12-13T07:40:28.829-08:00CoffeeI have a Capresso Burr Grinder. It works fine, but generates a ton of static electricity so the ground coffee flies in all directions when I pour it from the receptacle to my drip coffee maker. I use setting 3.5 for drip coffee. One thing I have started doing is to add a very small amount of water to the beans (dip my finger in water and stir the beans once or twice with my wet finger). This seems to help a little, but I would like to find a better way. Maybe the coarser grind for a press pot will help?<br />
<br />
I just bought a 4-cup (32 oz.) French Press and am going to give it a test run.<br />
<br />
First try on grind and amount. I am setting the grinder at 9 (coarsest) and use a heaping 1/2 cup of beans (my shortcut). Most coffee sites say use 2 level tablespoons of ground coffee per 6 oz of water. Coffee Geek says use 1 rounded tablespoon per 4 oz. For a full 32 oz. of coffee, this means a range of 8 to 10.7 tablespoons of ground coffee. My experience shows that a 1/2 cup of beans comes to about a 1/2 cup of ground coffee. 1/2 cup = 8 tablespoons. 10 tablespoons = 5/8 cup.<br />
<br />
Some great notes on <a href="http://coffeegeek.com/guides/presspot">French Press coffee making at Coffee Geek</a>.<br />
<br />
Some other notes: 4 cups = comes up to the level marked "7" on my drip coffeemaker.<br />
<br />
Result: Worked fine, but the coffee could be stronger. More beans next time.Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-85771474734224995322009-10-02T07:04:00.000-07:002009-10-02T07:04:19.725-07:00CornbreadMy kids didn't like The Pioneer Woman's cornbread. This recipe came out sweeter and slightly more cakelike.We all liked it better. Thanks to <a href="http://www.marthastewart.com/recipe/baked-skillet-cornbread">Martha Stewart</a>:<br />
<br />
1 1/4 cups yellow cornmeal<br />
1 1/4 cups all-purpose flour<br />
2 tablespoons sugar<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1 1/4 teaspoons coarse salt<br />
<br />
1 large egg<br />
1 3/4 cups buttermilk<br />
<br />
4 tablespoons unsalted butter<br />
<br />
Preheat oven to 425 degrees. Whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside. Whisk together egg and buttermilk; stir into flour mixture.<br />
<br />
Melt butter in a 10-inch cast-iron skillet in oven. Remove skillet; swirl to coat bottom. Pour in batter. Bake until a tester comes out clean, 20 to 25 minutes.Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0tag:blogger.com,1999:blog-8323174418504437679.post-41553829497873756612009-09-29T13:58:00.000-07:002009-09-29T13:58:47.228-07:00Angel Hair Pasta With Shrimp and BroccoliFrom <a href="http://www.cooks.com/rec/view/0,1745,135177-249195,00.html">Cooks.com</a>. Below is their recipe with their proportions. In practice, I pretty much doubled it because I wanted to cook the entire box of spaghetti. Note that while this is an easy recipe, everything cooks in about 5 minutes so you have to start it all at once and keep track so nothing overcooks.<br />
<br />
8 1/4-inch medium shrimp (I used frozen, pre peeled&deveined)<br />
3 large garlic cloves<br />
1/2 tsp. salt and pepper<br />
<br />
6 tablespoons olive oil<br />
6 tablespoons butter<br />
1 bunch of broccoli, cut up<br />
8 oz. angel hair spaghetti<br />
<br />
<b>Marinade</b><br />
Toss together: Shrimp, garlic, salt and pepper, 4 tablespoons olive oil. Marinate the shrimp for 3 hours in the refrigerator.<br />
<br />
After marinating, remove the garlic pieces. <br />
Add 3 tablespoons butter.<br />
<br />
<b>Pasta</b><br />
Cook pasta making sure it’s ready at or nearly when Broccoli and Shrimp are ready. <br />
<br />
<b>Broccoli</b><br />
In a large saucepan, add broccoli and bring to a boil. Drain and return to saucepan; cover.<br />
Editor's Note: Do not overcook. Broccoli will continue to cook after removed from heat. It should be a bright green color - emerald green, not olive green. Olive green indicates the broccoli has overcooked.<br />
<br />
<b>Shrimp</b><br />
Heat 2 tablespoons olive oil and 3 tablespoons butter. Add shrimp and saute, tossing often.<br />
<br />
Toss everything together. Serve.<br />
<br />
NOTES:<br />
I wound up marinating the shrimp for about 5-6 hours.<br />
This came out great with raves all around.<br />
Next time I might substitute small shells for angel hair.<br />
This might be a good recipe to <a href="http://dadsrecipeblog.blogspot.com/2009/08/shells-and-broccoli.html">pour the pasta over broccoli in colander method</a> to cook the broccoli.Illinoisfrankhttp://www.blogger.com/profile/14742057211924834264noreply@blogger.com0