Just a Mom, HA!

Homemade Soft Pretzels

Confession time:  When I was pregnant with Cee all I wanted to eat were soft Pretzel Bites from the mall.  I drove by a mall on my commute and had to force myself with all my pregnant-lady rationality (which wasn’t much) not to go there everyday and blow my paycheck.

So, when I saw this recipe over at My Kitchen Cafe (a favorite food blog that I stalk), I got so excited.  Just think of all the money I’ll save if those same cravings come back in my next pregnancy? Woo!

Now, as a connoisseur of soft pretzels, let me say just a couple of things.  First, these pretzels were not like Pretzel Time in the mall – more like soft pretzels at sporting events, which made them a little too pretzely for my liking.  I think that I will lessen the amount of baking soda in the wash next time to see if I can soften them up a touch.

Second – since these pretzels cook very hot (500 degrees!) this recipe has a HIGH SMOKE WARNING! The pretzels were perfect, but the cooking spray that I greased the pan with set my fire alarm off when I opened the oven for the first batch.  I’d suggest making these on parchment paper to save yourself the smokey headache.

Homemade Soft Pretzels

Dough:
2 1/2 cups (10 1/2 ounces) all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant or regular yeast
7/8 c. warm water (can use up to a cup in needed)

Topping:
1/2 cup warm water
2 tablespoons baking soda
salt, you can just use plain table salt, or get some coarser salt for a fun look
3 tablespoons butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and cover it.  Let dough rest for 30 minutes or longer if not using instant yeast (dough should almost double).

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper (I’d say paper over spray – note my high smoke warning).

Divide dough into eight equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn’t, it will make your pretzels splotchy.

Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 7 to 8 minutes, or until they’re golden brown. I only baked one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them with the melted butter. Eat the pretzels warm, or reheat them in an oven or microwave.

Happy Cooking!

Thai Coconut Stir-Fry

I knew I had to try this recipe when I stumbled across it on the Better Homes and Gardens website.  With a couple of little tweaks it was SO Jay that I couldn’t wait to make it for him.

Which meant I made it while his Mom was in town visiting us.

This is kind of an “out there” recipe for down-home Ohio types, but the flavor was subtle enough to get great reviews from everyone (even Cee).

When you read this recipe over, you might not believe me when I say that it is subtle, but it really is!  I think I just might up the Chili Powder next time to take the flavor up a notch.

Thai Coconut Stir-Fry (adapted from Coconut Chicken Chili on BHG.com)

• 4 boneless skinless chicken breasts, cut to bite size pieces
• 1 large onion, chopped
• 1 1/2 tsp chili powder
• 1 tsp ground ginger
• 1/4 tsp pepper
• 1/4 tsp salt
• 1 Tbs flour
• 1 can (14 oz) coconut milk
• 1 Tbs. Peanut Butter
• 1 c. water
• 1 can cannellini beans, drained, rinsed
• matchstick carrots (about half a bag, 2 c.)
• 2 celery stalks, sliced
• 5 cloves garlic, minced
• 2 Tbs fresh cilantro, chopped
• cooked rice

In a large saucepan combine the first 6 ingredients and saute until chicken is no longer pink (don’t worry about oil, just a little cooking spray will do).  Next stir in the flour and cook for 1 minute more.  After the minute is up add the coconut milk, water, and peanut butter, stir until blended in and bring mixture to a boil.  Add all remaining ingredients, mixing until blended.  Return to a boil, reduce heat to med-low and simmer for 10 minutes or until veggies have softened and liquid has thickened.  Serve over cooked rice.

Happy Cooking!

Challah Bread (Jewish Braided Loaf)

Challah is a traditional Jewish bread that is famous for its braided texture.  Though the shape is truly unique, the texture and flavor is close to a homemade French bread – white and springing with a browned crust.  I felt up for a challenge, so when I found this recipe from Betty Crocker, I thought I’d give it a whirl.

Only there was one problem – this recipe is a Bread Machine recipe.

Bread Machines are not always found in an Average Pantry, so I took Betty’s recipe and messed with the instructions, until I was able to turn my oven into a bread machine.  Hope you enjoy!

*And in case you’re curious, Challah is pronounced like HA-Lah.  Just drop that ‘C’ to call your bread by it’s true and authentic name.

Challah Bread

• 3/4 c. + 1 Tbs warm water
• 1 egg
• 2 Tbs butter or margarine, softened
• 3 1/4 c. flour
• 2 Tbs sugar
• 1 1/2 tsp salt
• 1 1/2 tsp yeast (I used bread machine yeast, but any would be fine)
• 1 egg yolk
• 2 Tbs cold water
• poppy seeds, optional

Dissolve yeast in warm water for about 10 minutes or until water becomes milky.  Preheat oven to 200 degrees, once it reaches that temp turn the oven off while you finish combining the bread ingredients.

In a large mixing bowl, combine the butter, sugar, salt, and egg.  Stir until well mixed, then add the yeast water.  Next add the flour, cup by cup, stirring between each addition.  Knead dough until it has a smooth consistency.  Remove dough from bowl, spray bowl with cooking spray, return dough to the bowl, cover with a towel and put the whole thing into the warmed oven.  Allow to rise for about 1 hour or until doubled.

Spray a large cookie sheet, or line it with parchment paper.  Remove the dough from the oven, sperate it into 3 equal pieces and roll them into long ropes (about 13 inches).  Place the ropes side-by-side, then gently and loosely braid them, pinching the ends and tucking them under to seal the loaf.  Place loaf on the prepared cookie sheet.

Heat oven to 375 degrees.  While the oven heats, combine the egg yolk and the water in a small bowl.  Beat together until well combined. Brush or spoon the egg mixture onto the loaf, covering it entirely (I didn’t need to use all of my egg wash).  Sprinkle with poppy seeds if using them.  Bake loaf for about 20 minutes, or until well browned and cooked through.

Happy Cooking!

Half-the-Butter Oatmeal Cookies

I love cookies. LOVE them!  Growing up with my parents, how could I not?  My mom is a cookie artist and my Dad is a Cookie Monster.  What I don’t love are the cookies that are SO buttered that they leave grease behind on your fingers or napkin.

Here’s a little secret – you can half the butter on LOTS of cookie recipes.

I even used low-cal butter.

That being said, the flavor was perfect.  Not too sweet, smooth inside and slightly crisp on the outside.  Fierce.

Half-the-Butter Oatmeal Cookies

• 1/4 c. butter/margarine, softened (I used light Blue Bonnet)
• 1/2 c. packed brown sugar
• 1/4 c. white sugar
• 1 egg
• 1 tsp vanilla
• 3/4 c. flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1 1/2 c. quick oats
• 1/2 c. semi-sweet chocolate chips (I used the mini-chips and they were great)

Cream together the soft butter, brown sugar, white sugar, egg, and vanilla.  Add dry ingredients all at once, then stir until well blended.  Drop by heaping teaspoonfuls onto cookie sheets.  Bake at 325 for 13 minutes. Cool on the baking sheet, then transfer for racks.  Makes about 2 dozen cookies.

Happy Cooking!

Pasta E Fagioli

I adore Pasta E Fagioli soup from the Olive Garden.  Ever since discovering the all-you-can-eat soup, salad, and breadstick combo there during high school, I’ve been hooked.

Lots of recipes online claim to have the exact Olive Garden recipe, but since most call for spaghetti sauce as an ingredient, I haven’t put a lot of stock in these claims.  However, as it is possibly my favorite soup, I took a stab at making it in my trusty crock pot, but Kim style (meaning no oil and extra veggies).  Jay and I loved it, it was great the second time around, and it will definitely be a repeat in our house.

Pasta E Fagioli

• 1/2 lb lean ground beef
• 1/3 of a large red onion, chopped
• 1 c. carrots, cut very fine (the larger the chunks the longer the cook time)
• 3 small-med celery stalks, cut lengthwise then chopped
• 1 can petite diced tomatoes, undrained
• 1/2 can kidney beans, drained and rinsed
• 1/2 can white beans, drained and rinsed
• 3 c. low-sodium beef broth
• 3/4 of a 16.5 oz jar red pasta sauce
• 1 tsp. oregano
• 1/2 tsp salt (this was with low sodium broth and may not be necessary if using regular)
• 1/4 tsp black pepper
• 1/2 c. dry ditalini (small tube pasta), other small pastas could be substituted if needed

Brown the meat, then drain well.  Chop veggies to desired sizes – the larger the carrots, the longer the cook time.  Add all ingredients except the pasta to your slow cooker.  Cook on low for about 6 hours, check veggies for tenderness.  If the veggies are just about ready, add the pasta and cook for one more hour.  Serve with grated Parmesan cheese if desired.

Picante de Pollo

Picante de Pollo is a classic Bolivian dish which I ate often while living there.  When I saw this recipe I knew I’d have to give it a try.  The name is deceiving, this IS NOT a SPICY DISH.  It’s savory with a touch of sweet underlying the salsa flavors.

It wasn’t like the Bolivian dish that I knew, but it has become a new favorite of mine.  I see HUGE potential here for making it as a taco/burrito filling, making it in the slow cooker and shredding it, or just serve it simply over rice as the recipe calls for.

Picante de Pollo (from Campbell’s Kitchen)

• 4 boneless, skinless chicken breasts
• 1 1/2 c. fresh salsa
• 3 Tbs brown sugar
• 1 Tbs honey dijon mustard

Place trimmed chicken breasts in a baking dish.  Mix remaining ingredients together until blended then pour over chicken.  Bake at 375 degrees for about 30 minutes or until cooked through.  Serve over rice.

Happy Cooking!

Lemon Herb Chicken

It’s been FOREVER since I posted a recipe!  With the move things have been hectic and cooking experiments have taken a back burner (ha ha, that’s pretty punny for a recipe blog), but I still have a few recipes that I’ve been saving for just such a time as this.

One day I found myself with a bag of chicken breasts and no idea what to do, so I threw a little of anything that I had in with them to marinate and this is what I got:

Not a new fav, but not too shabby either for a last minute, throw together meal.

Lemon Herb Chicken

• ½ Tbs rosemary
• ½ tsp dill (this amount was pretty strong, can be cut back according to your tastes)
• 2 Tbs honey
• 1 clove garlic, minced fine
• 1 Tbs lemon juice
• 1 green onion, sliced
• 1 tsp canola oil
• 2 Tbs warm water
• 4 chicken breasts (or whatever meat you are using)

Mix all marinade ingredients together until well blended.  Add chicken and seal in an air tight container.  Shake container until marinade is evenly dispersed over meat, then refrigerate until time to cook.  Bake at 375 for 20-30 minutes or until cooked through (cooking time will depend on the thickness of the meat).

Happy Cooking!

Black Bean Chili

We’re moving this week, so time is very short.  I won’t give you a long into this time around, I’ll just let the pics do the talking:

Black Bean Chili – can you spot the hidden veggie?  I shredded carrots into the mix! : )  The overall flavor is a sweet tang, but if you want to bring up the heat you can add hot sauce.

Day one we had it with my naan recipe:

Day two we had it over a baked potato – this was insanely good and so filling that I couldn’t even finish my portion!

Black Bean Chili

• 1 lb ground beef
• 1 large onion, chopped
• 2 Tbs chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp black pepper
• 2 cloves garlic, minced
• 1 can reduced sodium chicken broth
• 1 cup fresh salsa (I recommend the kinds found in the produce section)
• 1 Tbs sugar
• 1 can black beans, drained, rinsed
• 1 can corn, drained
• 10 baby carrots, shredded to tiny pieces

Cook meat with onion and carrots in a large pot, drain fat. Add all other ingredients, stirring until combined.  Bring chili to a boil, reduce heat to med-low, cover and let simmer for 30 minutes.

*Add hot sauce for more kick if that’s what you go for in chili.

Happy Cooking!

Fajita Sauce for Chicken, Beef, Pork, Shrimp, Whatever!

Jay and I LOVE fajitas.  Love, not like, not want to hold hands at summer camp then part ways never to see each other again.

We’re talking the BIG L.

So when we moved to TX we were kind of surprised to find that just about anything can pass for a fajita down here as long as there is meat in a tortilla.  Sadness – meat is good, but I love the flavorful slightly burnt onions and pops of peppers.

I took it upon myself to make fajitas at home and had a wonderful success!  I was surprised by some of the non-Mexican flavors that went into the original recipe that I found, but with a few tweaks of my own I ended up with a perky (but not spicy) Mexican delight.  I used chicken this first time, but will give it a whirl with other meats in the future.

Fajita Sauce

• 1 Tbs Worcestershire sauce
• 1 Tbs apple cider vinegar
• 1 Tbs soy sauce
• 2 tsp. chili powder
• 1 clove garlic, finely minced
• 1 dash cumin
• 4-5 drops of lime juice (more can be squeezed on the finished food, but this is just what goes in the sauce)

Mix all ingredients together in an air-tight container.  Add trimmed meat, seal and marinate for at least an hour.  Dump container out into a warm fry pan and saute until meat is partially cooked then add onion and peppers and cook until softened and meat is fully cooked.  Serve in tortillas with lettuce, tomatoes, beans, cheese, sour cream, whatever you like.

Cranberry Vinaigrette Salad Dressing

THIS salad was by far the best thing that I “cooked” all through the holidays.  It beat the ham, it beat the spuds, it rocked.

Oh – and that’s some non-fat dressing you’re looking at to boot!

I’m putting up the dressing recipe, but the salad recipe itself can be whatever you like – suggestions follow…

Cranberry Vinaigrette

• 8 oz whole berry cranberry sauce (about half a normal can, or one small can if you can find it)
• 1/3 c. apple cider vinegar
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 tsp. sugar
• 1 Tbs. honey dijon mustard
• 3 Tbs. water

Add all ingredients to your blender and liquify.  Store in an air tight contain in the fridge until ready to serve.  Can store for several days.

The pictured salad is made of:

• Sweet baby lettuces
• Spinach
• red onion
• cheese
• cucumber
• candied almonds*
• tomatoes

Next time I’m absolutely adding fresh berries and dried cranberries too.

*Rather than buying tons of candied almonds which I knew I’d eat by the truck load, I bought natural almonds, chopped them, and then sauteed them with only a little cooking spray, sugar and cinnamon.  Wonderful taste, wonderful crunch, no butter and no commitment to eat a million candied nuts.