Today’s Agenda


Today….We bottle wine!

Homemade cherry wine…16%.  Its going to be a cozy winter! Its called “The Pitz”

 

 

 

Cinnamon Buns – Just Like Grandma Lees


I found while looking for a cinnamon roll recipe I could make in a food processor.

Being a short cut kind of person (Type A – No wasted time) I don’t mess around with all the kneading and stuff (I used to use my food processor, but have even simplified things more by making the dough in my breadmaker on the dough setting – just make sure the yeast and the salt don’t come into contact and you are good to go.

For those of you who used to work with me in Pitt Meadows (the days of the takeout order from Grandma Lees) these cinnamon buns are as good if not better just due to the sheer fluffiness of them when baked and hot out of the oven.  They come the closest I’ve ever had to light as cotton candy.  This is courtesy of Laura Jeffries.   I do not use her Frosting though.  I have an alternate cream cheese version that is heavenly and included at the end of the recipe.

Ingredients

  • 2 packages yeast, (1/2-ounce or 2 scant tablespoons)
  • 1/2 cup hot water
  • 1 tablespoon sugar
  • 1/2 cup butter
  • 3/4 cup milk (warmed)
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 4 1/2 cups flour

Directions

Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit.

Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour.

Put dough onto floured counter top. Knead dough until it doesn’t stick to your hands (don’t over kneed or add too much flour).

Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent).

Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).
Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths.

Place in round or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen.

Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven – let cool.

Cream Cheese Icing

  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 1/2 cups powdered sugar
  • 1 1/2 teaspoons milk
  • 1/2 teaspoon vanilla

 

Back on the wagon


Sorry I have been a bit neglectful of my blogging commitment.  Illness ran through my house which negated any cooking let alone writing.  I am going to be doing some serious catch-up so some really good recipes are coming your way.

As an aside I had a BRILLIANT idea to help make even more effective use of my Type A time.  I decided to expedite my mornings permed hair was the solution.  And being that spiral perms are the only perms I remember liking, what an excellent way to conquer my morning hair dilemmas.

I explained to my stylist that I really did not want to come out looking like an albino Annie, but rather reminiscent of Julia Roberts in Pretty Woman.

Well when I came home my husband so eloquently asked why I decided to look like Dee Shneider and was I planning on being Twisted Sister with Halloween around the corner.  I think the term Bichon Frise came out of his (as he likes to call it) yapper!  To act uneffected by his encouraging words my witty retort was “Mas Tequila!  I was shooting for Sammy Hagar actually”.  I started to sing…”Its your one way ticket to midnight….call it…heavy metal….”

I tell people that it is a tribute to the 80’s concert we are going to in November (Knight Ranger, Loverboy and Journey).  Needless to say the hair has toned down….I did however resort to using an old bottle of “Tame” and things are good once again.

Cajun Jambalaya – courtesy of Emeril Lagasse


I’ve tried this recipe and love it. I make it quite often. It has a subtle spiciness that builds as you finish your serving. It is hot…but not immediately….its grows as you go. What I really like is the seasoning is its own stand alone Creole seasoning. The recipe makes far more than what is called for in the Jambalaya which makes it readily available to use in other creations. Enjoy!

Ingredients

  • 4 ounces chicken, diced
  • 12 medium shrimp, peeled, deveined and chopped
  • 1 tablespoon Creole seasoning, recipe follows
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup chopped celery
  • 2 tablespoons chopped garlic
  • 1/2 cup chopped tomatoes
  • 3 bay leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 3/4 cup rice
  • 3 cups chicken stock
  • 5 ounces Andouille sausage, sliced
  • Salt and pepper

Directions

  1. In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
  2. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
  3. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
  4. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
  5. When rice is just tender add shrimp and chicken mixture and sausage.
  6. Cook until meat is done, about 10 minutes more.
  7. Season to taste with salt, pepper and Creole seasoning.

Per Serving: by RewardsArcade” href=”http://www.foodnetwork.com/recipes/emeril-lagasse/cajun-jambalaya-recipe2/index.html#”>Calories: 402; Fat: 16g (Saturated Fat: 4 grams); Protein: 24g; Carbohydrates: 38g; Sugar: 4g; Fiber 0g; Cholesterol: 97mg; Sodium: 800mg

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

T-Fal Actifry. It’s actively used in my kitchen. Makes fries with one tablespoon of oil!!!


I can’t stop using my T-Fal  Actifry.  After getting this as a gift from my husband who tends to drive the health movement in our house (his

T-Fal Actifry
T-Fal Actifry getting ready to make hashbrowns

late night snack is Greek Salad!!) I threw out my deep fryer.  We made our first batch of french fries with it and they were admittedly good.  The do taste slightly different than deep fried french fries because they are not saturated with oil.  They have a nice flavor and get just enough crisp to them.

Now the biggest reason I like this kitchen appliance is it versatility.  It comes with a magnificent cook book filled with all in one meals that are super tasty and convenient to make.  I love being able to throw the ingredients into the actifry…set the timer, walk away and come back to have a complete meal.  It is easy to clean and the convection cooking and rotating arm cooks meals perfectly.  It is endorsed by the Canadian Diabetes Association.

The recipe book is fantastic.  It was well thought out and the recipes tested.  They are tender, flavorful and I just love this machine.

See the Actifry in action cooking up my weekend morning hashbrowns: Actifry Video

Some of the recipes we have tried include:

Madagascan Beef Tenderloin (garlic, ginger, tenderloin beef, tomatoes, baby potatoes all cook up in 40 minutes)

Spicy Thai Chicken Curry (ginger, chili pepper, green pepper, zucchini, coconut milk, corn starch, curry paste, cilantro done in 18 minutes)

Baby New Potatos with Garlic, Tomato and Shrimp (recipe name pretty much covers it, ready to eat in 31 minutes)

French Fries (25 minutes)

Sweet Potato Fries (30 minutes)

Hash browns (20 minutes)

Fresh Chicken Wings ( NO ADDED OIL – 35 minutes)

The only drawback we found is we bought the introductory version which cooks 2lbs maximum at a time.  Had we known how much we were going to use and love it we would have bought the family version that cooks 3lbs at a time.  This does not pose as much of a problem when making a side dish, but when making a stir fry as a main course the portions can be a bit small.  Although so are our kids right now, but the capacity will need to grow as they do.

Many outlets carry the Actifry (Sears, London Drugs, Walmart).  The cheapest I have seen the 2lb version on sale for has been at Sears (albeit I had to get a raincheck and they never did get any in stock<– insert frown here)

We ended up getting ours at Walmart, but better deals can be sourced online and usually at anytime (not waiting for the next sale)

Here is one option:
Buy 2lb T-Fal Actifry Online

Substitution Ingredients – Don’t panic all is not lost!


Ever find that with great vigor you decide to tackle a new recipe only to find part way through it you over estimated your supply of ingredients?  You are knee deep in your lemon meringue pie only to discover that you are out of cream of tartar.  Don’t sweat there is a solution.  Alternate ingredients that save the day for all your cooking and baking needs.  I found this great list in a magazine many moons ago and I refer to it often in my cooking endeavours.

SEASONINGS

1 tbsp chopped fresh herbs = 1tsp  crushed dried herbs

1 tsp lemon juice = 1/2 tsp vinegar

1 tsp  dry mustard = 1 tbsp dijon mustard (wet mixtures)

1 tbsp prepared mustard = 1 tbsp dry mustard + 1 tsp each vinegar, cold water and granulated sugar (when flavour and volume are important let stand 15 minutes)

Dash of hot pepper sauce = Pinch of cayenne or hot pepper flakes

2 tbsp soy sauce = 1 tbsp worchestire sauce + 2 tsp water+ pinch of salt

1 tbsp worechestire sauce = 1 tbsp soy sauce + dash each of pepper sauce and lemon juice + pinch of granulated sugar

1 tbsp balsamic vinegar= 1 tbsp red wine vinegar + pinch of granulated sugar

BAKING

1 tsp baking powder = 1/4 tsp baking soda + 1/2 tsp cream of tartar

1 tbsp all purpose flower = 1 1/2 tsp cornstarch (for thickening)

1 tsp cream of tartar = 1 tsp vinegar or lemon juice (for stabilizing egg whites)

1 cup sifted cake and pastry flour = 7/8 cup of un-sifted all-purpose flour

1 cup un-sifted all purpose flour = 1 cup + tbsp sifted cake and pastry flour

1 egg = 2 egg yolks

1 egg in batter (for muffins and other quick breads) = 1/2 tsp baking powder + 1/4 cup additional liquid that is used in the recipe

ALCOHOL

For sauces and gravy – 1/2 cup dry white wine = 1/2 cup chicken stock

1/2 cup of red wine = 1/2 cup of beef stock

1 cup beer = 1 cup non-alcoholic beer or 1 cup stock

DAIRY

1 cup buttermilk = 1 tbsp lemon juice or vinegar plus enough whole milk to make 1 cup; let stand for 5 minutes

1 cup plain yogurt = 1 cup butter milk

1 cup 2% or whole milk = 1/2 cup evaporated milk + 1/2 cup water

1 cup sour cream = 7/8 cup buttermilk or plain yogurt

For icing:  1 cup whipping cream = 3/4 cup whole milk + 1/3 cup butter (doesn’t whip)

SUGAR and CORN SYRUP

1 cup granulated sugar = 1 cup packed brown sugar

For muffins and other quick breads
1 cup granulated or brown sugar = 2 cups icing sugar

For dessert sauces
1 cup light or dark corn syrup = 1 1/4 cups granulated or packed brown sugar + 1/4 cup more liquid in the recipe

GRAINS and CEREALS

For coating
1 cup dry bread crumbs = 3/4 cup cracker crumbs or 1 cup crushed corn flakes

1/4 cup dry bread crumbs = 1 slice of dry bread

Chipotle Shrimp Tacos with Avocado Salsa Verde


Okay make sure you have your blender ready because this recipe smells SO much like authentic mexico you are gonna want a margarita in your hand when you are done!

I found this recipe online and tried it….it is now a staple especially in the hot weather because it is so clean and crisp and requires very little cooking.

INGREDIENTS

Shrimp:

1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder (I recommend chipotle)
1 teaspoon kosher salt (I cheated and used what I had on hand – pickling salt…but cut it in half)
1 pound of medium shrimp, peeled and deveined
tortillas or hard tacos (I use the ones that stand up on their own…the shrimp fit in the better)
fresh cilantro

Avocado Salsa:

1 small onion, quartered
1 jalapeno, quartered (seeds optional)

Tomatillos
Tomatillos

1 garlic clove, smashed
4 medium tomatillos, husked, rinsed and coarsely chopped (these are those green tomato like veggies that are covered with a skin that resembles chinese lanterns – found in the produce section)
1 large avocado, peeled seeded and cut into small chunks
1 1/4 teaspoon kosher salt
1/4 cup loosely packed fresh cilantro leaves (coarsely chopped)

DIRECTIONS:

Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side OR more if they love them like we do!!! Yum Yum

Down with the smelly dishcloth


This will be a quick one…. short people are calling

We have what I like to call revolving dish clothes….after less than 1/2 a days wiping and washing my house stud quickly skirts the cloth away to the basement like a dirty little secret.  His pet…lets just say its more than a peeve….his pet rage is smelly dish cloths.

A solution that I have found and my good friends swear by is Norwex clothes.  I have some on order and will post an update as to the effectiveness of the cloth.  Now I am not super well versed on the product but these cloths apparently have silver in them that works as a bacterial agent.

With these clothes you don’t have to use any cleaning agents, just water and the cloth.  So I am about to embark on reducing the number of clothes I need (not just purely in an effort to keep up with my husbands love for laundering) but to see if they can truly stand the test of my kitchen.  Pretty it is….but also well used.

Welcome!


With the demands of work and being a mother, I was desperately looking for a way to re-connect with my creative side.  I tried re-connecting with all my early loves:  photography – not enough patience, horseback riding – not enough money, jewelry making – not practical, sewing – not enough time!!!  I quickly found that the things that fed my soul when I was footloose and…well…lets just say it…. BORED, no longer filled me up.  Quite to the contrary trying to make these things work and fit with my life was frustrating and disappointing.  Times have changed.

My Type A personality does not afford me the leisure of trying new things and expending energy whimsically creating things that never end up serving any purpose other than occupying my time and thoughts….which is a commodity I cannot squander being in high demand with the short people in my life.

I do find that I often get lost in my kitchen…and no I don’t disappear through a portal into a parallel universe where I am fed grapes and fanned by adonises  sporting loin clothes (how do I make that plural??? adoni???).  No, rather the opposite…I will start making my kids their favorite breakfast on the weekend (homemade waffles and homemade hashbrowns get bypassed during the hectic time constraints during the week).  Before I know it,  I’ve finished making a double batch of savory shrimp bisque soup, prepped dinner and have an exciting dessert on the go.  And my kids can participate without me wanting to rip my own head off and drop kick it off the back of my deck.

I’ve been taking my leftovers to work and sharing them with co-workers and passing along recipes when requested.  I get the biggest charge out of making something that my house stud gives me the nod of approval and my fuss budget children growl with delight like a kitten eating its first can of wet catfood.  They actually eat more than the pre-negotiated number of bites required to be excused from the table<—SIGH.

I created this blog to share the tried and tested recipes I love SO much along with tips and tricks I find and learn along the way.  I have some nifty kitchen items I live by and want to share with others as I myself would have loved to learn about them early in my mission for domestic domination.  As well, I am no leaf licking, tree huger (no offense to you deeply environmentally rooted individuals), but I do try to find a balance between re-using and taking advantage of things you can produce or source without having to contribute to landfills and pander to mass production in the name of convenience.  I like the clean eating concept.  I avoid convenience or commercially prepared ingredients where possible.  I just like the feeling of knowing what ingredients are in what we eat and controlling that.  Not deprivation, just cleaner choices.  This is more of a guideline I “try” to follow….I have been known to scarf back McD’s or expedite my cooking with “shudder” prepacked or prepared ingredients…duh, duh dunh <—Can you feel the doom!!

So here is the beginning of my attempt to share…take it, leave it….this is what feeds my soul

Sushi – Go brown without a frown – tip for cooking brown rice


My understanding is that the benefit to brown rice is higher fiber due to the husk.  Lets admit it a carb is a carb…albeit a healthier one….   But we’re all for improvement right?  baby steps.

So how do we make a brown sticky rice that doesn’t taste and feel like you dragged your tongue through a dirt pile?

A lovely gentleman at an Asian market (that also sells prepared sushi) told me I basically could not afford a rice cooker (must have been looking really high class that day) but cooking the rice in a pressure cooker will seal the deal.  He mentioned it took several attempts and trial and error, but they perfected it.

He told me to use 1100 ml of water for 800 ml of rice.  Cook it at a safe pressure for between 15 – 20 minutes.  Turn off the heat and let it cook while cooling for another 15-20 minutes.  Well I have a pressure cooker that Dexter could cook an entire head in so it took a little tweaking, but worked fabulously in the end.  The technique may vary from pressure cooker to pressure cooker.

It kind of pops the rice like a kernel of pop corn would when cooked.  You still get the benefit of the husk, but the inside is exposed and light and fluffy…not crunchy or coarse.

No sushi is complete without the seasoning.  Now don’t go an dump seasoned rice vinegar on it and expect it to taste good.  Here is a little formula for seasoning your sushi rice:

Sushi Seasoning

1/2 cup of rice vinegar
1/3 cup of sugar
1 1/2 teaspoons of salt

(this mixture is for 4 cups of rice – adjust for the amount of rice you are cooking)

Mix ingredients (I warm them slightly in the microwave to speed things up) until the sugar and salt dissolve.  Slowly drizzle the mixture into the rice.  Remember not to “stir” the rice, but cut through it with a flat spatula.  Try to fan the rice while cutting into it.  (Ha…I use a little desk fan on my high bar pointed at the bowl)

Also if you want to cut back your rice intake try making cones (temaki) vs rolls (maki)  they require less rice keeping your ratio of healthy ingredients to carbs much closer.  A great video that helped me get the temaki technique down can be found at this link:

How to hand roll Temaki

Happy Sushi Making!!!!