1 1/2 cups penne pasta, uncooked
1 pkg (9 oz) fresh spinach leaves
1 lb chicken cut into pieces
1 tsp. dried basil leaves
1 jar (14 1/2 oz) spaghetti sauce
1 can (14 1/2 oz)diced tomatoes, drained
2 oz cream cheese, cubed
1 cup mozzarella cheese
2 tbsp parmesan cheese
heat oven to 375. Cook pasta, adding spinach to boiling water for last 1 min.
cook and stir chicken and basil in large nonstick skillet on medium-high heat 3 min. Add sauce and tomatoes, bring to boil. Simmer 3 min or until chicken is done. Stir in cream cheese.
Drain pasta mixture and 1/2 cup mozzarella. Spoon into 2-qt baking dish.
Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.
Wednesday, February 18, 2009
No Knead Whole Wheat Bread
No-Knead 100% Whole Wheat Bread
Adapted from the New York Times and Jim Lahey of Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
(The metric measurements are more accurate.)
3 cups (430 grams) whole wheat flour, plus 1/4-1/2 cup more for dusting
¼ teaspoon (1 gram) instant yeast (or 1/4 plus 1/16 teaspoon active dry yeast*)
1¼ teaspoons (8 grams) salt
1 1/2 tablespoons vital wheat gluten
2 cups minus 1 tablespoon (430 grams) water
Cornmeal or wheat bran as needed
1. In a large bowl combine flour, instant yeast, salt and vital wheat gluten. Add 1 1/2 cups water and stir until blended. Keep adding water until the dough is shaggy and sticky, like a stiff muffin batter. It should not be so wet that it’s pourable. You will probably use all of the water, but different brands of flour are more absorbent. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Liberally flour a work surface and place dough on it; sprinkle it with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
*If substituting active dry yeast, let it proof in 1/4 cup of lukewarm water (reserved from the total water) for 10 minutes. Add the yeast with the rest of the water when mixing it in the dough.
Because the dough is so sticky, you need about an extra half cup of flour to dust your hands and shaping surface.
Also, because the whole wheat dough is wetter, you need about an extra 10 minutes in the oven.
If you don’t have a heavy oven-ready pot or don’t want such a flat loaf, you can use a standard loaf pan. Cover the top with an upside-down casserole dish or a tent of foil so it doesn’t brown too quickly. A trick to getting nice crust is to preheat a pan (not glass-it will shatter) on the oven floor and fill it with hot water during baking. I think it’s worth the extra step.
Adapted from the New York Times and Jim Lahey of Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising
(The metric measurements are more accurate.)
3 cups (430 grams) whole wheat flour, plus 1/4-1/2 cup more for dusting
¼ teaspoon (1 gram) instant yeast (or 1/4 plus 1/16 teaspoon active dry yeast*)
1¼ teaspoons (8 grams) salt
1 1/2 tablespoons vital wheat gluten
2 cups minus 1 tablespoon (430 grams) water
Cornmeal or wheat bran as needed
1. In a large bowl combine flour, instant yeast, salt and vital wheat gluten. Add 1 1/2 cups water and stir until blended. Keep adding water until the dough is shaggy and sticky, like a stiff muffin batter. It should not be so wet that it’s pourable. You will probably use all of the water, but different brands of flour are more absorbent. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Liberally flour a work surface and place dough on it; sprinkle it with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
*If substituting active dry yeast, let it proof in 1/4 cup of lukewarm water (reserved from the total water) for 10 minutes. Add the yeast with the rest of the water when mixing it in the dough.
Because the dough is so sticky, you need about an extra half cup of flour to dust your hands and shaping surface.
Also, because the whole wheat dough is wetter, you need about an extra 10 minutes in the oven.
If you don’t have a heavy oven-ready pot or don’t want such a flat loaf, you can use a standard loaf pan. Cover the top with an upside-down casserole dish or a tent of foil so it doesn’t brown too quickly. A trick to getting nice crust is to preheat a pan (not glass-it will shatter) on the oven floor and fill it with hot water during baking. I think it’s worth the extra step.
Tuesday, February 10, 2009
NO Knead Bread-Jim Laney
No-Knead Bread
Yields one 1 1/2 pound loaf
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yields one 1 1/2 pound loaf
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Thursday, January 29, 2009
Crockpot Mango Chicken
Mango Crockpot Chicken
Spray your crockpot (any kind of cooking spray)
Fill with whole chicken (boneless) breasts
Cover with ½ container of Costco’s Mango Salsa (any salsa works, but this particular kind is the best!)
Cook on LOW all day long – do not stir
Time to eat
Shred the chicken with two forks (do not drain off any juices), salt lightly, and your chicken is ready to go! Use on taco's, salads,etc.
Spray your crockpot (any kind of cooking spray)
Fill with whole chicken (boneless) breasts
Cover with ½ container of Costco’s Mango Salsa (any salsa works, but this particular kind is the best!)
Cook on LOW all day long – do not stir
Time to eat
Shred the chicken with two forks (do not drain off any juices), salt lightly, and your chicken is ready to go! Use on taco's, salads,etc.
Wednesday, January 28, 2009
Cream of Broccoli Cheese Soup
2 cups milk
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon garlic powder
2 cubes chicken bouillon
1 1/2 cup boiling water
2 cups shredded cheddar cheese
1 cup cooked finely chopped broccoli (I added extra)
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon garlic powder
2 cubes chicken bouillon
1 1/2 cup boiling water
2 cups shredded cheddar cheese
1 cup cooked finely chopped broccoli (I added extra)
Cook onions in butter until tender. Blend in flour and seasonings and cook 3-4 minutes, stirring constantly.
Add boiling water and bouillon cubes and cook slowly until thick, stir in milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley.
This recipe only made about two bowls full. You would probably want to double or triple the recipe. I also didn't have Thyme, and it still tasted great!
EZ wheat rolls
EZ Dough Wheat Version
1 1/4 cup warm water
1 Tblsp active dry yeast (I half the yeast since I live in high altitude)
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like)+ 1/4 cup vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 Tblsp butter/margarine/oil
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.
1 1/4 cup warm water
1 Tblsp active dry yeast (I half the yeast since I live in high altitude)
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour (or whatever combination white/wheat you like)+ 1/4 cup vital wheat gluten
1 tsp salt
2 Tblsp nonfat dry milk
1 Tblsp butter/margarine/oil
Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations.
Monday, January 26, 2009
Crockpot Shepherds Pie
Shepherd’s Pie
1 lb. ground beef, browned and drained
1 can Condensed Tomato soup
1 can Corn, Drained
1 can Green Beans, Drained
2 C. Instant Mashed Potatoes, prepared (use either left over mashed potatoes or you can use potato pearls or flakes from your food storage)
2 C. Shredded Cheddar Cheese
1/2 t. Dried Basil In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. cover and cook on low heat 5-6 hours. The last hour of cooking ,sprinkle cheese on top of potatoes.
Makes 4-6 servings.
1 lb. ground beef, browned and drained
1 can Condensed Tomato soup
1 can Corn, Drained
1 can Green Beans, Drained
2 C. Instant Mashed Potatoes, prepared (use either left over mashed potatoes or you can use potato pearls or flakes from your food storage)
2 C. Shredded Cheddar Cheese
1/2 t. Dried Basil In a separate bowl, combine beef, tomato soup, corn, beans, and basil. Pour mixture in the bottom of a greased 3 1/2 to 5-quart slow cooker. Spread mashed potatoes on top. cover and cook on low heat 5-6 hours. The last hour of cooking ,sprinkle cheese on top of potatoes.
Makes 4-6 servings.
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