Saturday, July 13, 2019
This bread is sooo delicious. I think it's the best homemade bread ever! My 11-year old wanted to learn how to make bread so we made these loaves as a trial so she can arrange to make the bread for the sacrament at church sometime soon. It's so light and fluffy! I was so glad it turned out because I'd never tried this recipe but allrecipes never fails me. Hall of Fame.
the most delicious white bread (allrecipes.com)
4 1/2 teaspoons active dry yeast (two packages)
3 tablespoons white sugar
2 1/2 cups warm water
3 tablespoons shortening, softened
1 tablespoon salt
6 1/2 cups bread flour (we used all-purpose flour)
In a large bowl, dissolve yeast and sugar in warm water. Stir in shortening, salt and 2 cups of the flour. Stir in the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until double in volume, about 40 minutes.
Bake in a preheated oven at 375 degrees for about 30 minutes or until the top is golden brown.
Sunday, June 30, 2019
Delicious! The "crust" on this pork tenderloin is pretty perfect. My third daughter helped me make the pork because she's fulfilling a YW Personal Progress requirement and gets to help with meals for two weeks. She asked, "Mom, is helping you make dinner even helpful...because it's supposed to be a service to you." I furrowed my eyebrows but she was in the backseat of the car and couldn't see. The truth is, having her in the kitchen right now with no experience is more of a service to her but eventually she's going to do some amazing things in the kitchen that will serve her well. My other kids predict she'll have 5 hungry boys to feed one day. I can already imagine that.
best baked pork tenderloin (creme de la crumb)
1 or 2 (1/2 pound) pork tenderloins
1 tablespoon oil
2 tablespoons lemon juice
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
Preheat oven to 400 degrees and place a sheet of foil in a baking/casserole dish. Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.
Combine Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika and black pepper. Sprinkle mixture over tenderloins, patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon juice over the top.
Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through.
Spoon the juices from the dish over the meat. Allow to rest on a cutting board of in the baking dish for 5-10 minutes. Slice. Spoon any remaining juices from the pan over the slices.
These were a hit! (Photo taken before the potatoes were roasted). One of my kids asked if I would please make them every night.
roasted mixed potatoes (pass the peas, please)
1 large sweet potato, peeled and cut into rounds then lengthwise
5 small red potatoes, cut into rounds then lengthwise
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Place foil over a cookie tray and preheat oven to 400 degrees.
In a ziplock bag, pour in oil and add seasonings. Add cut potatoes. Zip the bag and shake the potatoes until they are coated in oil and seasonings.
Place in the oven and roast for 35 minutes.
Saturday, June 29, 2019
This soup was exceptionally flavorful. It was a huge hit with my family.
Note: I 1 1/2 times the recipe to serve my family of 6.
vietnamese chicken pho (adapted from skinnytaste one & done cookbook)
2 teaspoons olive oil
3-inch piece fresh ginger, peeled and halved lengthwise
1 large yellow onion, peeled and halved
6 cups chicken broth
5 thin boneless, skinless chicken breasts
1/2 small bunch fresh cilantro
1/2 tablespoon coriander
1 teaspoon sugar
3 rectangles of the brown noodles that Costco sells (Organic Millet & Brown Rice Ramen- it's gluten free and vegan and one of my new favorite Costco products)
1 cup bean sprouts (I had to use canned!)
2 large scallions, sliced
1/4 cup fresh cilantro leaves
1 fresh jalapeno pepper, thinly sliced
1 lime, cut into wedges
Sriacha sauce, optional
For the pho broth, press the saute button on an electric pressure cooker. When hot, add the oil and ginger,and place the onion halves in the bottom of the pressure cooker cut side down. Cook, without moving, until they are both charred, 4 to 5 minutes. Stir in 1 cup water, the broth, chicken, cilantro, coriander and sugar.
Seal and cook on high pressure for 18 minutes, until the chicken is tender. Quick release, then open when the pressure subsides. Transfer the chicken to a plate. Use a slotted spoon to discard the ginger.
Press the saute button and bring the broth to a boil. Add the noodles and cook until pliable, 3-4 minutes. Add the chicken, bean sprouts and some of the jalapeno rings to the soup.
Divide the soup among 6 bowls. Top each bowl of soup with jalapeno, green onion and a lime wedge.
Wednesday, June 26, 2019
Hall of Fame, declared my husband! I have to say, it was sooooo good! After I took the picture I doused it in hot sauce which made it all the better. Everyone ate it right up (my vegetarian is out of state this week having the time of her life which makes meal planning much easier).
arroz con pollo (slightly adapted from Skinnytaste One & Done)
5 boneless, skinless chicken thighs
1/2 teaspoon apple cider vinegar
1 teaspoon sazon seasoning (recipe below)
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 teaspoons olive oil
1/3 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 cup uncooked brown jasmine rice
3/4 cup frozen mixed peas and carrots
1/4 cup canned tomato sauce
1/4 cup green Spanish olives plus 1/2 tablespoon brine
1 teaspoon chicken bouillon
cayenne pepper sauce, for serving
makes 6 tablespoons
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons dried oregano
1 teaspoon freshly ground pepper
Season the chicken with the vinegar, 1/2 teaspoon of the sazon, the garlic powder and the salt.
Press the saute button on an electric pressure cooker. When hot, add 2 teaspoons of the oil and cook the chicken until browned. Transfer to a plate.
To the pressure cooker, add the remaining 1 teaspoon oil, the onion, bell pepper, scallions, cilantro and garlic and cook, stirring until softened, about 2 minutes. Add the rice, 1 cup water, the frozen vegetables, tomato sauce, olives, olive brine, remaining 1/2 teaspoon sazon and the bouillon. Stir well. Return the chicken to the pot.
Seal and cook on high pressure for 27 minutes, until the liquid is absorbed and the chicken and rice are cooked. Quick or natural release, then open when the pressure subsides.
To serve, place 1 cup rice on each plate, top with 1 chicken thigh, and garnish with the cilantro. If you like spice, top wit the hot sauce.
Monday, June 24, 2019
This was a great coffee cake! The only thing I didn't like was how the recipe was written so I disregarded it and did my own thing. I wasn't sure it would turn out as great as it did.
father's day coffee cake
2 cups flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted
3/4 cup milk or as needed
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1/4 cup flour
2/3 cup sugar
1 teaspoon cinnamon
1/4 cup butter
Preheat oven to 350 degrees. Grease an 8x8 inch pan. Make the strusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Add melted butter. Crack an egg into a measuring cup and then add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Tuesday, June 11, 2019
Hall of Fame! Thank you, Erin, for sending this amazing recipe to me. The entire family loved their tacos. My husband commented on all the different interesting flavors. This is a great recipe to satisfy the whole family which can be tricky with a non-meat eater.
Note to self: Had I known this recipe would've been such a success with my husband I'd have saved it for Father's Day. I have no idea what to make. Maybe this again! :)
sweet potato and black bean tacos (simply recipes)
for the roasted sweet potatoes:
1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
2 tablespoons cooking oil
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
for the beans:
2 tablespoons oil
12 medium onion, diced (about 1/2 cup)
1/2 teaspoon kosher salt, plus more to taste
1 clove garlic, minced
1 jalapeno, stemmed, seeded and minced
1 (15 ounce) can black beans, drained and rinsed
apple cider vinegar or water, as needed
10-12 corn tortillas (I used a corn/wheat blend)
1/2 cup salsa
1 ripe avocado, thinly sliced or guacamole
fresh cilantro, roughly chopped
1/4 cup crumbled cotija cheese
Preheat oven to 425 degrees.
Roast the sweet potatoes: In a medium-sized bowl, toss the sweet potatoes, oil, salt, cumin and chili powder. Spread on a baking sheet in an even layer. Bake 15 minutes then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.
Make the black beans: While the sweet potatoes roast, heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt, and saute until soft and translucent, 5 to 7 minutes. Add the garlic and jalapeno and saute 2 minutes more. Fold in beans. Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes. If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed. Taste and add salt as needed.
Warm the tortillas: We "toasted" them on our gas stove.
Serve the tacos: Fill tortillas with beans, sweet potatoes, salsa, avocado slices, cilantro and cotija cheese. Delicious!!