Thursday, April 30, 2009
So easy to make at home, I wonder why you would buy the store type........with the preservatives and the other chemicals in it....
Ok, what you need is :
15 oz roasted peanuts
1 TBSP honey
1 tsp salt if the peanuts are not salted
1 and 1/2 TBSP peanut oil or just cooking oil
Using a food processor, place the peanuts, salt if using, honey and mix to combine for 2 minutes.
Add the oil through the feeding tube and process until smooth and creamy, one more minute.
Store in the fridge.
Posted by Cat at 12:34 PM
Wednesday, April 29, 2009
- 6 tomatoes, chopped (to your desire)
- 4 garlic cloves, minced (not mashed)
- 1 red bell pepper, diced finely
- 1/2 red, yellow or white onion, finely chopped
- 2 dry ancho chiles, seeded, cut into short strips
- 1 tablespoon olive oil
- the juice of 1 medium size lime
- chili powder
- pepper, to taste
- fresh green onion
- cilantro or parsley, to taste
- one large bowl, to combine
Posted by Cat at 7:57 PM
Tuesday, April 28, 2009
***1/8 teaspoon of cream of tartar per egg white
***separate eggs when they are cold
***beat egg whites when they are at room temperature
Potassium bitartrate, also known as potassium hydrogen tartrate, has formula KC4H5O6. It is a byproduct of winemaking.
In cooking it is known as cream of tartar. It is the potassium acid salt of tartaric acid.
Posted by Cat at 7:14 PM
Sunday, April 26, 2009
I did it, finally ! And they taste so good !
You will need:
3 sticks unsalted butter
1/4 cup flour
**** mix these 2 together and make a square on a piece of aluminum foil and refrigerate for at least 1 hour, until it hardens
2 cups warm milk
2 TBSP sugar
2 tsp salt
2 TBSP or packets yeast
4 cups flour
**** knead a dough from these and refrigerate for at least 1 hour
the dough will rise, even if in the refrigerator
after the given time to sit and rise/chill, pull the butter block and the dough out
roll a rectangle 3 times larger than the butter square, and place the butter in the middle
fold over the dough and roll it with a rolling pin
refrigerate it at this point and repeat the operation 3 or 4 more times, with at least 30 minutes of refrigeration after each folding/rolling
at the end, using a cutter or a knife, cut out a triangle shape and roll your croissant
after rolling them, let them rise in the fridge for 30 more minutes
bake at 400 F for 15 to 25 min, depending on how many you bake at one time
Posted by Cat at 10:41 PM
roasted bell peppers
green bell peppers
2 cloves of garlic, sauteed
some diced onion, sauteed
some croutons to sprinkle on top
Mix and bake in a hot oven !
You can also start it on the stove, cover with aluminum foil and bake at 400 F for 10-15 min.
Posted by Cat at 10:32 PM
Saturday, April 25, 2009
2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup oil
3/4 cup chopped pecans (roasted)
6 dried apricots
2 tablespoons dried cranberries
Preheat the oven to 350 F.
Grease the interior of an 8 by 4 by 2 inch baking pan and set aside.
In a large bowl stir together the flour, sugar, baking powder and salt.
Make a well in the center and set aside.
In a medium bowl combine the egg, milk and oil.
Pour all the mixture over the flour and stir.
Fold in the roasted nuts and dried nuts.
Pour the batter into the prepared pan.
Bake for 50 to 60 minutes or until a toothpick inserted near center comes out clean.
If it starts burning before the time is over, just cover with aluminum foil.
Cool in the pan on a wire rack for 10 min.
Remove from pan.
Cool completely on wire rack.
Wrap and store overnight before slicing.
Jeff loves it !
I made it at his request.
Posted by Cat at 10:16 PM
I finally ventured into making my own baguettes. And it was worth the try ! The taste is just special and the softness and smoothness of the crust is just wonderful.
And you don't really need many ingredients.
3 cups flour
1 package active dry yeast / 1 cake yest/ 2 and 1/4 teaspoons instant yeast (depending on what you have )
3/4 teaspoon salt
1 cup warm water
2 tablespoons oil for the bowl and 1 tablespoon for the dough
cornmeal (yellow corn flour)
1 egg, beaten
In a large mixing bowl stir together 1 cup flour, the yeast and salt.
Add the warm water and beat with an electric mixer for 2 minutes.
Add the 1 Tbsp oil and mix for a few seconds more.
Using a wooden or plastic spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface.
Knead until all the flour has been incorporated and the dough is smooth and elastic, which would be like 10 minutes.
Shape dough into a ball and place into a greased bowl (use the 2 Tbsp oil).
Cover with plastic wrap or tea towel and let rise for 1 hour, to double it's size.
After the hour has passed, punch the dough down and turn it onto a lightly floured surface.
Divide it in 2 and shape each piece into a ball.
Cover and let rest for 10 minutes.
Meanwhile, lightly grease a baking sheet and sprinkle cornmeal.
Roll each dough ball into a 15 by 5 inch rectangle.
Roll up, starting from a long side.
Place shaped dough, seam sides down, on prepared baking sheet.
With a pastry brush, brush the egg mixture over loaf tops.
Let rise until nearly double in size, 40 minutes.
Preheat oven to 375 F.
Using a sharp knife, make 5 diagonal cuts about 1 cm deep across each loaf top.
Bake 20 min.
Pull the baguettes out and brush some more egg mixture.
Continue baking for 8 to 10 more minutes.
Cool on wire racks.
Posted by Cat at 5:54 PM
3 potatoes, medium size, cubed
2 chicken pieces (I used boneless skinless thighs)
6 garlic cloves, crushed
3 Tbsp oil
pepper, to taste
Toss, place in a single layer in a baking dish and bake at 450 for 25 mins. Enjoy !
Posted by Cat at 5:41 PM