This recipe works great with seafood!
1 small papaya - peeled, seeded and chopped
1 red bell pepper, chopped
1/2 red onion, chopped
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon minced jalapeno peppers
1 teaspoon salt
I used more jalapeno, a whole one, and it was just the right amount of spice for us. If you don't have lime juice substitute with lemon. I think this recipe would also work well with mango's if papayas aren't your thing.
Thursday, August 25, 2011
Thursday, June 23, 2011
Whole Wheat Pita Pockets
Soft whole wheat round breads with a pocket inside!
Yield:
8 whole pita pockets (or 16 halves)
Ingredients:
1 1/4 cup warm water (110-115 degrees)
1 tablespoon oil
1 teaspoon salt
2 teaspoons sugar
2 3/4 cups whole wheat flour
1/3 cup gluten*
1 1/2 teaspoons dry yeast
Instructions:
1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)
Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. Skip to step 3 if using your bread machine! :)
2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool.
3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.
4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though! :D)
5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)
6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.
7. Cut pita breads in half, or split the top edge, and fill as desired. :)
8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.
I got this recipe from a friend and made a few adjustments. First, I didn't have any gluten and I didn't want them 100% whole wheat so I just used half white flour, (1.5 cups white/1.5 cups wheat). At first I made the mistake of just glancing over the recipe and thought I was supposed to put the baking rack on a sheet pan. My first batch took twice as long as it said so I re-read and realized that you only put them on the baking rack, and do this carefully or they won't puff and make a pocket.
They turned out awesome. Very light and really did have a pocket in them, I will definitely make them again. Oh, and I did double the recipe and now I have bunch left over, yay!
Yield:
8 whole pita pockets (or 16 halves)
Ingredients:
1 1/4 cup warm water (110-115 degrees)
1 tablespoon oil
1 teaspoon salt
2 teaspoons sugar
2 3/4 cups whole wheat flour
1/3 cup gluten*
1 1/2 teaspoons dry yeast
Instructions:
1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)
Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. Skip to step 3 if using your bread machine! :)
2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool.
3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.
4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though! :D)
5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)
6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.
7. Cut pita breads in half, or split the top edge, and fill as desired. :)
8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.
I got this recipe from a friend and made a few adjustments. First, I didn't have any gluten and I didn't want them 100% whole wheat so I just used half white flour, (1.5 cups white/1.5 cups wheat). At first I made the mistake of just glancing over the recipe and thought I was supposed to put the baking rack on a sheet pan. My first batch took twice as long as it said so I re-read and realized that you only put them on the baking rack, and do this carefully or they won't puff and make a pocket.
They turned out awesome. Very light and really did have a pocket in them, I will definitely make them again. Oh, and I did double the recipe and now I have bunch left over, yay!
Thursday, June 16, 2011
Roasted Veggies
Salt
Pepper
Garlic, fresh or powdered
Onion powder
Curry powder (optional)
Olive oil
Assortment of vegetables, our favorites are asparagus, broccoli, cauliflower, grey zucchini.
Chop vegetable into 1-2 inch pieces and arrange on baking sheet. Drizzle with olive oil and toss to coat. Add as much seasoning as you like, but it takes more than you think.
Bake at 400 degrees for 15-20 minutes, it varies with each vegetable. You know they're done when they are sizzling and slightly browned.
Pepper
Garlic, fresh or powdered
Onion powder
Curry powder (optional)
Olive oil
Assortment of vegetables, our favorites are asparagus, broccoli, cauliflower, grey zucchini.
Chop vegetable into 1-2 inch pieces and arrange on baking sheet. Drizzle with olive oil and toss to coat. Add as much seasoning as you like, but it takes more than you think.
Bake at 400 degrees for 15-20 minutes, it varies with each vegetable. You know they're done when they are sizzling and slightly browned.
Monday, March 21, 2011
Colored Popcorn Balls
Super easy recipe!
1 cup light corn syrup
1/2 white sugar
1 pkg. (3 oz.) jell-o, whatever flavor you want. Sugar free works fine.
3-4 quarts popped popcorn (unflavored)
Bring to rolling boil you can stir down and boil 1 minute.
Remove from heat and add jell-o, mix well. Pour over popcorn and mix well.
As soon as you can start forming balls, once it cools off it keeps its shape.
1 cup light corn syrup
1/2 white sugar
1 pkg. (3 oz.) jell-o, whatever flavor you want. Sugar free works fine.
3-4 quarts popped popcorn (unflavored)
Bring to rolling boil you can stir down and boil 1 minute.
Remove from heat and add jell-o, mix well. Pour over popcorn and mix well.
As soon as you can start forming balls, once it cools off it keeps its shape.
Wednesday, March 9, 2011
Mini Apple Pie Pastires
Ingredients
2 cups all-purpose flour
1 teaspoon salt
1 cup cold butter, cubed
1 tablespoon cider vinegar
1/2 cup milk
FILLING:
3/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
5 tablespoons cold butter, divided
6 small tart apples, peeled and cored
1/4 cup sugar
Directions
In a large bowl, combine flour and salt. Cut in butter until crumbly. Sprinkle with vinegar. Gradually add milk, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle.
Meanwhile, in another bowl, combine the brown sugar, flour and cinnamon. Cut in 2 tablespoons butter until crumbly; set aside. Melt the remaining butter. Cut apples into 1/2-in. rings.
Shape dough into sixteen 1-1/2-in. balls. Roll each into a 5-in. circle. Brush with 2 tablespoons melted butter.
Place one apple ring in the center of each circle. Top each with 2 teaspoons brown sugar mixture. Fold edges of dough over apple rings, leaving centers uncovered; crimp edges. Brush dough with remaining melted butter; sprinkle with sugar.
Place 1 in. apart on ungreased baking sheets. Bake at 375° for 30-35 minutes or until golden brown and apples are tender. Serve warm. Yield: 16 servings.
2 cups all-purpose flour
1 teaspoon salt
1 cup cold butter, cubed
1 tablespoon cider vinegar
1/2 cup milk
FILLING:
3/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
5 tablespoons cold butter, divided
6 small tart apples, peeled and cored
1/4 cup sugar
Directions
In a large bowl, combine flour and salt. Cut in butter until crumbly. Sprinkle with vinegar. Gradually add milk, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle.
Meanwhile, in another bowl, combine the brown sugar, flour and cinnamon. Cut in 2 tablespoons butter until crumbly; set aside. Melt the remaining butter. Cut apples into 1/2-in. rings.
Shape dough into sixteen 1-1/2-in. balls. Roll each into a 5-in. circle. Brush with 2 tablespoons melted butter.
Place one apple ring in the center of each circle. Top each with 2 teaspoons brown sugar mixture. Fold edges of dough over apple rings, leaving centers uncovered; crimp edges. Brush dough with remaining melted butter; sprinkle with sugar.
Place 1 in. apart on ungreased baking sheets. Bake at 375° for 30-35 minutes or until golden brown and apples are tender. Serve warm. Yield: 16 servings.
Tuesday, March 8, 2011
Southwestern Chicken Soup
I doubles this, and added extra beans. It was great. I used diced tomatoes and then a separate can of green chilies. We didn't have the yogurt and I was going to use sour cream, but it wasn't needed.I used water and bullion and omitted the extra salt. So warm and yummy.
Ingredients
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
Plain yogurt and minced fresh cilantro
Directions
In a large skillet over medium heat, cook chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro. Yield: 4 servings.
Ingredients
1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1/4 cup finely chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
Plain yogurt and minced fresh cilantro
Directions
In a large skillet over medium heat, cook chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer.
Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro. Yield: 4 servings.
Oatmeal Rolls
Go ahead and double this roll recipe. You wont regret it. They are so yummy.
Ingredients
2 cups water
1 cup quick-cooking oats
3 tablespoons butter
1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
4-3/4 to 5-1/4 cups all-purpose flour
Directions
In a saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.
In a bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to wire racks. Yield: 1-1/2 dozen.
Ingredients
2 cups water
1 cup quick-cooking oats
3 tablespoons butter
1 package (1/4 ounce) active dry yeast
1/3 cup warm water (110° to 115°)
1/3 cup packed brown sugar
1 tablespoon sugar
1-1/2 teaspoons salt
4-3/4 to 5-1/4 cups all-purpose flour
Directions
In a saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.
In a bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to wire racks. Yield: 1-1/2 dozen.
Monday, February 7, 2011
Tomato Herb Focaccia
This was so good. We ate it all the first night I made it and wanted more. If you are a bread family, double this and enjoy.
1 pkg yeast
1 cup warm water
2 Tbsb Olive Oil, divided
1 1/2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1 tsp. each oregano, thyme, and Rosemary crushed.
1/2 tsp. dried basil
dash pepper
2 to 2 1/2 c. mozzarella cheese
1 Tbsp. Parmesans cheese.
Dissolve yeast, water, 1 part 0il salt and sugar. Let sit 5 mins. Add seasoning and 1 1/2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead on floured surface for 6-8 mins. Return to bowl, cover and let rise till doubled in size, about 1 hour. Punch down, cover and let rest 10 mins. Shape into a 9 x 13 pan. Cover and let rise 30 mins. With finger tips make several dimples.
Brush with remaining oil. Arrange tomatoes over bread. Cover with cheese. I used more Parmesan as I love it. Bake at 400 degrees for 20-25 mins or until golden brown.
1 pkg yeast
1 cup warm water
2 Tbsb Olive Oil, divided
1 1/2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1 tsp. each oregano, thyme, and Rosemary crushed.
1/2 tsp. dried basil
dash pepper
2 to 2 1/2 c. mozzarella cheese
1 Tbsp. Parmesans cheese.
Dissolve yeast, water, 1 part 0il salt and sugar. Let sit 5 mins. Add seasoning and 1 1/2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead on floured surface for 6-8 mins. Return to bowl, cover and let rise till doubled in size, about 1 hour. Punch down, cover and let rest 10 mins. Shape into a 9 x 13 pan. Cover and let rise 30 mins. With finger tips make several dimples.
Brush with remaining oil. Arrange tomatoes over bread. Cover with cheese. I used more Parmesan as I love it. Bake at 400 degrees for 20-25 mins or until golden brown.
Friday, February 4, 2011
Buttery Herbed Dinner Rolls
I don't have a bread machine. I just did it the old fashion way, by hand. Turned out great. I used a little less flour, probably due to doing it by had.
1 cup water (70° to 80°)
2 tablespoons butter, softened
1 egg
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon each dried basil, oregano, thyme and rosemary, crushed
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
Additional butter, melted
Coarse salt, optional
Directions
In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
(After I mixed it by hand, I let is rise for 1 hour. Then I made them into rolls, dipped them into melted butter, placed on cookie sheet, and let rise again. Then I baked as below.)
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks. Yield: 16 rolls.
1 cup water (70° to 80°)
2 tablespoons butter, softened
1 egg
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon each dried basil, oregano, thyme and rosemary, crushed
3-1/4 cups bread flour
2-1/4 teaspoons active dry yeast
Additional butter, melted
Coarse salt, optional
Directions
In a bread machine pan, place the water, butter, egg, sugar, salt, seasonings, flour and yeast in order suggested by manufacturer. Select dough setting(check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
(After I mixed it by hand, I let is rise for 1 hour. Then I made them into rolls, dipped them into melted butter, placed on cookie sheet, and let rise again. Then I baked as below.)
When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 16 portions; shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 12-15 minutes or until golden brown. Brush with butter and sprinkle with coarse salt if desired. Remove from pans to wire racks. Yield: 16 rolls.
Honey Glazed Chicken
I found this on Taste of Home. I used chicken breasts in place of a whole chicken. It was wonderful. I served it with Butter Herbed Rolls.
Ingredients
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (about 3 pounds), cut up
1/2 cup butter, melted, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
1-1/2 teaspoons curry powder
Directions
In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13-in. x 9-in. baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered at 350° for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yield: 4-6 servings.
Ingredients
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (about 3 pounds), cut up
1/2 cup butter, melted, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
1-1/2 teaspoons curry powder
Directions
In a bowl or bag, combine flour, salt and cayenne pepper; add chicken pieces and dredge or shake to coat. Pour 4 tablespoons butter into a 13-in. x 9-in. baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered at 350° for 30 minutes. Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yield: 4-6 servings.
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