Saturday, April 05, 2008
Homemade Bread
Not exactly a recipe (although I am willing to share that, and recommend the book that made it all happen) but food related, so I thought I would share.
Check out some of the bread we've been baking.
I Brake for Bread and So Should You
Check out some of the bread we've been baking.
I Brake for Bread and So Should You
Friday, April 04, 2008
Green Enchiladas
I don't exactly measure everything, but Ryan loves my enchiladas. Hope that this is helpful.
Tomatillo Salsa
8 med tomatillos, hulled and cleaned
1 large onion / cut into quarters
5 garlic cloves
1 bunch cilantro
chipotles in adobo sauce
olive oil
fresh lime juice
Pre heat your oven to 400. Place the tomatillos and the onion onto a foil lined rimmed baking sheet. Cook for 1 hour and 15 min. There will be juices so please use them in the salsa.
Place the ingredients into a food processor, working in batches. Use chipotles to taste. I usually take 4 tomatillos, some of the juices, half the onion, 3 garlic cloves, half the cilantro, and 2 to 3 chipotles and start the processor.
Let them process for a while and only add oil if you see that it's not very viscous. It doesn't take a lot of oil but you do need some. Once you've gotten the sauce to a smooth consistency, place in a bowl and repeat the process with the remaining ingredients.
Once both batches are done, I add the lime juice and salt to my taste. I like a fresher tasting salsa, so I usually add the juice of 2 to 4 limes. If you feel that the salsa is too thick for the enchiladas add water to thin it out. A touch of vinegar is also good.
You can leave the salsa alone and use it for the enchilladas, or if you really want a sweet salsa, place it into saucepan, and over low heat let it simmer for 4 to 5 hours. It keeps well in an airtight container for up to a month. If you notice it is getting a little thick just add water and adjust your salt and lime flavor to suit your taste.
Enchiladas
corn tortillas / 10 to 12? it really depends on your baking dish
canola oil
cheese of choice (I like a blend of extra sharp white cheddar and Monterey Jack; I've also been known to use goat cheese and jack, or cotija cheese and white cheddar)
Morningstar vege crumbles
chipotle seasoning
salt and pepper to taste
Onion chopped
I usually start with the meat. Place some oil into a pan and saute the onion until it is transparent. Add the vege meat and then salt, pepper, and chipotle seasoning to taste. Remove from heat and let it cool.
Grate your cheeses and set them aside. You don't need too much, just a bit for the filling and for the top.
In a frying pan add about 1" of canola oil. On medium heat let the oil heat until you see little bubbles indicating it's ready to use. I usually lower the heat a bit so that my house doesn't smell like frying and I don't smoke the oil. Place the tortillas one at a time in the oil. You want the tortillas to puff up but not crisp. Doing this ensures that the tortillas will be easy to handle and that they don't stick to your baking dish. I usually place my done tortillas onto paper towels to remove some of the oil.
Once you've cooked the tortillas and they are cool to the the touch, add a spoonful of the vege meat, a little of the cheese and roll to close. Place in your baking dish seam down. Repeat and fill your baking dish.
Cover the tortillas with enough salsa to cover the enchiladas and top with a bit of cheese. Cover your baking dish with foil. Bake in the oven at 350 for 35 to 40 or until the cheese is melted and bubbling on the sides. If you like a brown top, just broil a bit to give it some color.
Serve with more salsa, sour cream, or crema fresca. Enjoy!
Tomatillo Salsa
8 med tomatillos, hulled and cleaned
1 large onion / cut into quarters
5 garlic cloves
1 bunch cilantro
chipotles in adobo sauce
olive oil
fresh lime juice
Pre heat your oven to 400. Place the tomatillos and the onion onto a foil lined rimmed baking sheet. Cook for 1 hour and 15 min. There will be juices so please use them in the salsa.
Place the ingredients into a food processor, working in batches. Use chipotles to taste. I usually take 4 tomatillos, some of the juices, half the onion, 3 garlic cloves, half the cilantro, and 2 to 3 chipotles and start the processor.
Let them process for a while and only add oil if you see that it's not very viscous. It doesn't take a lot of oil but you do need some. Once you've gotten the sauce to a smooth consistency, place in a bowl and repeat the process with the remaining ingredients.
Once both batches are done, I add the lime juice and salt to my taste. I like a fresher tasting salsa, so I usually add the juice of 2 to 4 limes. If you feel that the salsa is too thick for the enchiladas add water to thin it out. A touch of vinegar is also good.
You can leave the salsa alone and use it for the enchilladas, or if you really want a sweet salsa, place it into saucepan, and over low heat let it simmer for 4 to 5 hours. It keeps well in an airtight container for up to a month. If you notice it is getting a little thick just add water and adjust your salt and lime flavor to suit your taste.
Enchiladas
corn tortillas / 10 to 12? it really depends on your baking dish
canola oil
cheese of choice (I like a blend of extra sharp white cheddar and Monterey Jack; I've also been known to use goat cheese and jack, or cotija cheese and white cheddar)
Morningstar vege crumbles
chipotle seasoning
salt and pepper to taste
Onion chopped
I usually start with the meat. Place some oil into a pan and saute the onion until it is transparent. Add the vege meat and then salt, pepper, and chipotle seasoning to taste. Remove from heat and let it cool.
Grate your cheeses and set them aside. You don't need too much, just a bit for the filling and for the top.
In a frying pan add about 1" of canola oil. On medium heat let the oil heat until you see little bubbles indicating it's ready to use. I usually lower the heat a bit so that my house doesn't smell like frying and I don't smoke the oil. Place the tortillas one at a time in the oil. You want the tortillas to puff up but not crisp. Doing this ensures that the tortillas will be easy to handle and that they don't stick to your baking dish. I usually place my done tortillas onto paper towels to remove some of the oil.
Once you've cooked the tortillas and they are cool to the the touch, add a spoonful of the vege meat, a little of the cheese and roll to close. Place in your baking dish seam down. Repeat and fill your baking dish.
Cover the tortillas with enough salsa to cover the enchiladas and top with a bit of cheese. Cover your baking dish with foil. Bake in the oven at 350 for 35 to 40 or until the cheese is melted and bubbling on the sides. If you like a brown top, just broil a bit to give it some color.
Serve with more salsa, sour cream, or crema fresca. Enjoy!
Wheat and Oat Pancakes
The kids didn't have school today, so Chloe and Gabe had these for breakfast. They loved them. Why use a mix when it's so easy to make at home. Enjoy!
3/4 c quick cooking oats (old fashioned ok too)
1 1/2 c + 2 Tbsp well shaken buttermilk, divided (3/4 c batches)
3/4 c whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp fresh grated nutmeg
1/2 tsp salt
1 large egg, lightly beaten
2 Tbsp unsalted butter, melted
1 Tbsp packed brown sugar
bananas or other fresh fruit for garnish.
Soak oats in 3/4 c buttermilk for 10 mins (if using old fashioned soak for 15).
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 c + 2 Tbsp buttermilk, and oat mixture into dry ingredients until just combined.
Heat griddle to 275 and lightly brush with melted butter. Working in batches pour batter onto griddle and cook until browned and cooked through.
Bon appetit.
3/4 c quick cooking oats (old fashioned ok too)
1 1/2 c + 2 Tbsp well shaken buttermilk, divided (3/4 c batches)
3/4 c whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/8 tsp fresh grated nutmeg
1/2 tsp salt
1 large egg, lightly beaten
2 Tbsp unsalted butter, melted
1 Tbsp packed brown sugar
bananas or other fresh fruit for garnish.
Soak oats in 3/4 c buttermilk for 10 mins (if using old fashioned soak for 15).
Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
Stir egg, butter, brown sugar, remaining 3/4 c + 2 Tbsp buttermilk, and oat mixture into dry ingredients until just combined.
Heat griddle to 275 and lightly brush with melted butter. Working in batches pour batter onto griddle and cook until browned and cooked through.
Bon appetit.
Thursday, April 03, 2008
Wine Cooler
Tasty wine cooler that I had during Easter. Super easy to make and very good.
Moscato or Riesling white wine
Diet Squirt
Fill a glass with ice and add wine and fill half of the glass. Top with the Diet Squirt and stir. Very refreshing and yummy.
Moscato or Riesling white wine
Diet Squirt
Fill a glass with ice and add wine and fill half of the glass. Top with the Diet Squirt and stir. Very refreshing and yummy.
Gordon's Cup
Thank you Bon Appetit! This summer drink is refreshing and DELICIOUS. Definitely a new staple at the Clarks. It tastes very complex, but super easy to make.
1 small lime cut into 8 wedges
2 x 1/1" thick rounds of peeled cucumber
1/4 c gin
2 TBSP simple syrup ( 1 to 1 water to sugar bring to a boil for 1 min and cool)
ice for shaker and glass
Pinch of sea salt (optional)
Place 3 wedges and the cucumber rounds into the shaker. Muddle with a muddler or with a wooden spoon. Add gin and simple syrup and cover with ice. Shake until shaker is iced and very cold. Pour into a glass filled with ice. Add salt if you are using and enjoy. It's GOOD!
1 small lime cut into 8 wedges
2 x 1/1" thick rounds of peeled cucumber
1/4 c gin
2 TBSP simple syrup ( 1 to 1 water to sugar bring to a boil for 1 min and cool)
ice for shaker and glass
Pinch of sea salt (optional)
Place 3 wedges and the cucumber rounds into the shaker. Muddle with a muddler or with a wooden spoon. Add gin and simple syrup and cover with ice. Shake until shaker is iced and very cold. Pour into a glass filled with ice. Add salt if you are using and enjoy. It's GOOD!
