Friday, June 3, 2011

Hamburger Buns

I made buns to go with our burgers for dinner last night using this recipe from King Arthur Flour.  Amazing!  I was seriously impressed.  I made the recipe as written this time, but next time I'm going to use at least half whole wheat (which others have had success with based on the recipe comments).

Here's a link to their blog post about the recipe.

Whole Wheat Chocolate Chip Cookies

Filling, yet still delicious.

3/4 c. butter, softened
1 c. white sugar
1 c. brown sugar, packed
2 t. vanilla
2 eggs
2 1/2 c. whole wheat flour
1/2 c. all-purpose flour
3/4 t. baking soda
1 t. salt
1 1/2 c. chocolate chips
1/2 c. pecans or walnuts (optional)

Preheat the oven to 350 degrees F. Grease cookie sheets.

Cream the butter, sugars, and vanilla until smooth and fluffy. Beat in eggs, one at a time.

In a separate bowl, stir together flours, baking soda, and salt. Slowly add to the wet ingredients, stirring as you go.

Stir in chocolate chips and nuts if desired. Drop by rounded spoonfuls onto cookie sheets.

Bake for 8-10 minutes in the preheated oven. Allow cookies to cool completely on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I grind my own wheat, and for this recipe, I make sure it's ground really, really fine. It keeps the cookies light.

Friday, May 27, 2011

This thing still on?

Hey anyone who still checks this blog. I made the most delicious gyros (my whole household, toddler included, gobbled them up)the other day and they were so simple to make, I had to share. Here's the link or I will paste the directions below as well. Two notes: Rather than make my own wraps I just used the Pita Bread from Trader Joe's. Excellent. I also saved some time using Greek yogurt--do it. You won't be sorry. Enjoy!

Chicken Gyros
*Note: Keep in mind this recipe requires straining yogurt which may take overnight and marinating chicken which will take 1-2 hours so plan ahead!
*Makes enough chicken and tzatziki for approximately 4-6 gyros.
For the tzatziki sauce:
16 oz. plain yogurt (not fat free unless it is Oikos or Fage or another Greek-type yogurt)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded (she used 1/2 of an English cucumber, I used two mini peruvian seedless)
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 teaspoon red wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds boneless, skinless chicken breasts, cubed
To assemble:
Soft wrap bread (or pita bread)
Fresh tomatoes, seeded and diced
Red onion, sliced thin
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. (You won't believe how much liquid drains from the yogurt - it makes the yogurt much thicker and creamier. If you want to splurge on Greek yogurt, like Oikos or Fage, you won't need to strain it like this.)
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, red wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired, either in the skillet or with the broiler. (I sauted them in a hot skillet.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Friday, March 4, 2011

Whole Wheat Sandwich Bread

This bread comes out just perfect - easy to slice, even in thin pieces, and holds together really well. It is so delicious!

Recipe from my dear friend, Jennie Christopherson (who has an amazing craft/food/etc. blog HERE that you should totally check out).

2.5 c hot water (around 110-115 degrees Fahrenheit)
1.25 T yeast
2 t sugar
1 T salt
1/3 c extra-virgin olive oil
1/2 c sugar (or 1/3 c honey)
1.25 T bottled lemon juice
1/3 c flax seed
1/3 c gluten
5.5 - 6 c whole wheat flour

- Mix together the yeast, water, and 2 t. sugar and let rise about 10 minutes (should puff up).
- Mix the salt, oil, sugar, and lemon juice together in a mixer with a dough hook.
- Add the yeast mixture and mix.
- Blend the flax seed in a blender or food processor until broken apart and fluffy.
- Add the flax plus enough whole wheat flour to equal 3.5 cups to the mixer.
- Add the gluten and mix.
- Continue adding an additional 2-2.5 cups of flour until the dough comes cleanly off the sides of the bowl as you knead it with the dough hook. Knead in the mixer about 10 minutes. The dough will be very soft, but will be elastic when pulled apart.
- Preheat the oven for a few minutes to lukewarm and turn off.
- Turn dough onto oiled counter top, divide, shape into loaves, and place in oiled pans.
- Let rise in warm oven 30-45 minutes until the dough fills in and reaches the top of the pans.
- Do not remove bread from oven; turn oven to 350 degrees and bake 30 minutes.
- Let cool 10 minutes in pans, then remove from pans.

Yields 2 large or 3 small loaves.

Saturday, January 22, 2011

Pumpkin Snickerdoodles

These things are amazing. They might be my new favorite cookies!

Adapted slightly from just cook already.

For the cookies:
2 sticks butter (1 cup), at room temperature
1 1/2 cups granulated sugar
3/4 cup pure pumpkin puree
1 large egg
2 tsp pure vanilla extract
3 3/4 cups all-purpose flour (can do half white, half wheat)
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon

For the rolling sugar:
1/2 cup granulated sugar
1 1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves

1. In a large bowl, cream butter with the sugar in an electric mixer until fluffy. Add the pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Beat flour mixture into liquid mixture a little at a time until incorporated.
3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper (or spray with nonstick spray). Mix rolling sugar in a small bowl.
5. Remove cookie dough from refrigerator. Use a medium cookie scoop (1 1/2 Tbsp.) or a large spoon to scoop out dough and roll into balls. Use your hands to roll the balls in the cinnamon sugar and make sure they’re coated really well. Place 2 inches apart on the prepared baking sheets. Use a glass with a nice, flat bottom to dip in sugar and flatten the balls until about 1 cm thick.
6. Bake at 350°F for 9 to 12 minutes, or until they are slightly firm to the touch. Let cool on baking sheets for 3-4 minutes or so, then remove them to a wire rack to cool completely.

Yield: About 3 dozen