Wednesday, July 06, 2016

Tastiest and easiest Whole Wheat Pita

So, skip the mixer and just use a big bowl to start this dough. Once you can get it into a lump, push it outta the bowl and knead it. Give it love! It'll taste better!

Combine the following:
1tsp. Sugar,
1, 1/4oz pack active dry yeast
1 1/4 lukewarm h2O

Let rest for 10min after you give it a little stir.

Get out your wooden spoon! Or just flick on your mixer..but its a small amount of dough, so your hook might not catch.

Slowly add: 2c. Whole wheat flour
Then add:
1tbsp. Olive oil
2tsp. Salt

Add approximately 1 1/4-1/2 c all purpose flour
This is when the ball will start taking shape...
Then turn into floured surface and knead this dough is like taffy.
Set in lightly oiled bowl covered with a towel and let rise for 1 1/2-2 hrs until doubled.

Invert a pan in a 500 degree oven.

Punch dough down and turn back onto lightly floured surface. Divide the dough into 8 pieces(or 4 for giant pita!) shape into balls. Cover and let rest for 20 min.

Roll out with rolling pin or old wine bottle into 7-inch circles.

Slap onto inverted pan and bake until lightly puffed with a bit if browning in the edges.
Wrap with a towel to keep warm.

Monday, July 04, 2016

Mounds Bars for the masses!

This recipe had margarine in it originally and comes from page 118 of the booklet,  On the Corner. A Collection of Favorite Recipes from Katy's Korner tea room in Eureka Springs, Arkansas.

2 c. Graham cracker crumbs
1 stick unsalted butter
1/3 c. sugar
1 can condensed milk
2 c. coconut
1- 12 oz package semi-sweet chocolate chips

Mix graham crackers, butter (melted), and sugar together. and press into a 9x12" pan. Bake 12-15 min at 350 degrees.
Spread condensed milk, and coconut on baked crumb mixture and then sprinkle chocolate chips on top. Put back in over for 12 min or so then spread out the chocolate chips once you take the pan out of the oven.Cut into any size or shape once cool. Or get fancy and use cookie cutters.

This is deliciously addictive. So maybe prep up another batch while you are getting the first one in the oven.  It keeps tasty for 1 week, so store it in a Tupperware.  

Sunday, August 31, 2014

Nutmegs Own Munchies begins

It's been a while since I found a letter about who I can be that I wrote to myself for a school project. Maybe 10 years ago or more. Essentially,I told myself not to give up when it gets hard.
But I've since misplaced that letter.  This is the only part I remember most while working on creating a new food idea.

I let this project die. It was just going to be unbelievably costly to even get a business going. But it was fun with the 4oz bags of dried organic fruit and the fruit flats made of only strawberry or raspberry or kale and then a banana. No apple as I notices the fruit roll ups everywhere used apple as their 1st ingredient. I even have a great dehydrator. Maybe I should have named it. It might have helped me to stick to this.

I did go through a small incubator program here in Chicago and got my food handlers license and did some sampling at the Glenwood farmers market.

So, next I will post some pics and who knows maybe I will name my dehydrator.


Sunday, February 23, 2014

Rice Puddin

Rice puddin

You might try to make it with fattier nut or soy milks if you disagree with dairy.
Good recipe. When its cooling, maybe save it in those nice little dessert bowls and stuff em in the fridge. Or, just put it in a pie pan to coolit, covered with plastic touching the surface.

1/4 teaspoon, salt
1 cup medium grain or long grain rice
2 1/2 cups, whole milk
2 1/2 cups, half and half
2/3 cup, sugar
1 1/4 teaspoons, vanilla extract
Bring 2 cups of water to a boil in a large heavy-bottomed pot (at least 3 quarts in size). Stir in the salt and rice. Cover and simmer over low heat, stirring once or twice, until the water has been almost completely absorbed – 15-20 minutes.
Add the milk, half and half and sugar. Increase the heat to medium-high until mixture comes to a simmer; then reduce the heat to maintain the simmer. Cook, uncovered, stirring frequently, until the mixture begins to thicken – about 30 minutes.
Reduce the heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up when placed in the pudding – about 15 minutes longer.
Remove the pan from the heat and stir in the vanilla extract. Cool and serve at room temperature or chilled.

I left the recipe as I found it online. Was credited to C.I.

Monday, December 16, 2013

Sweet vanilla caramels

2 1/2 c. Sugar
2 c hc
3/4 c corn syrup
1 vanilla beam scraped
1 stick unsalted butter, softened in tbsp pieces.
1/2 tsp salt

Use a big pot when making this as it will foam and grow during the temp. Climb to 233 and again to 244.

Cook hc, corn syrup and vanilla to 233 degrees over medium high flame, stirring occasionally. About 13 min. Don't be afraid to dump it all in a larger pot if the one you started with it about to overflow.
Using a whisk, add softened butter and salt and cook to 244 degrees. About 7 min or so. Stir and stir with thermometer in the mix.
Remove the vanilla bean. 

When it hits 244, pour quickly into  9 x13 pan sprayed and then lined with  parchment. Use overhang from the pan to pull out the carmel once it cools for no less than 4 hours.
Cut into 1 inch squares using a sharp knife and wrap in waxed paper or parchment twisted at the ends.

I use mine to make turtles!

Sunday, September 08, 2013

Curry Sauces and a Curry spice blend

Ethiopian Curry from the CIA

Grind these items for use in dishes with grains. Mix with things like: garlic, onion, ginger, fresh basil, oregano, butter and chicken stock.

Cinnamon 1-inch piece
Fenugreek seed 1 1/2 tsp.
Cumin seeds 1 tsp.
Cardamon seeds 1/2 tsp.
Tumeric, ground 1/4 tsp.
Nutmeg, ground 1/8 tsp.
Cloves, whole 1 each.

Curry Sauce

8 Onion, chop
1/3 c. Cumin, Tumeric, Coriander, Chili Powder
24 cloves of Garlic
1 whole Ginger, slice
2 pieces Lemongrass

Simmer 5-10 minutes, Add:
Zest of 3 Lemons
1 tsp. each Salt and Pepper

Simmer again 5+ minutes, adding water if needed.

Add 9 cans of coconut milk and boil on medium high heat.
Puree and strain.

Red Curry Paste
Makes 1 cup
Good for use in Asian cooking.

12 each Dried red chili peppers, approx. 2-3" each

1 New Mexico or California chili peppers. Stemmed and cut into several pieces.
1 Tbsp. Coriander seeds
1 tsp. Cumin seeds
1/2 tsp. white Peppecorn
4 Tbsp. Garlic, thinly sliced
3 Tbsp. Shallots, thinly sliced
2 Tbsp. Lemongrass, thinly sliced
1 Tbsp. Galangal, finely chopped
1 tsp. Lime zest- finely chopped, kaffir pref.,
1 Tbsp. Cilantro root, finely chopped
1 tsp. Thai shrimp paste
2 tsp. Paprika
1 tsp. Salt

1st, soak the chili peppers in hot water for about 15 minutes. Remove from water and set aside.
Next, in a small skillet combine coriander, cumin and peppercorns and toss over medium heat until fragrant, about 5 minutes, stirring frequently. Cool and grind into a fine powder.
Lastly, in a blender, put the rest of the ingredients and add the spice mixture. Puree until a smooth paste forms, about 3-5 minutes. Add 1/4 c. water to help the blending along.

Sourced from a restaurant called Marnee Thai.

Tastiest spoonful! Chicken and Cashew spoons

I love making this when people come over and put out loads of spoons for people to taste it and put it on whatever is handy. Or just eat it by the spoonful, and it's just delicious.


2 Chicken breasts, poached and diced

Sauce Base
Combine and add to chicken

1/2c. Celeriac-1/4 dice-or just smaller than a marble
1/2 c. Mayonnaise
4 Tbsp. Creme Fraiche
2-3 tsp. Curry Powder
S & P to taste
2 Tbsp. Shallots, minced
1 Bunch, Chives, minced
Lemon Juice. to taste
1/3 # Cashews, toasted
1 Apple, peeled-1/4 dice

This was an item on the welcome buffet at the CIA's President house during my first week at school.
They literally serve it off a "Spoon Tree." if I can ever describe this or make it I will, and post a photo here.

Corn Pudding

Individual Corn Pudding!

Makes eight individual 1/2 c. ramekins and great for using up leftover, cooked corn on the cob.
Tasty! But you can half the recipe if you don't have 4c. of corn.

4c. of cooked corn kernels. About 6 ears. DIVIDE!
1 c. cream-can use light cream if you like
1/4 c. chopped Chives (or green onions)
1/3 c. Parmesan cheese, grated
3 Large Eggs

Preheat oven to 350 degrees and coat 8, 1/2c. ramekins with cooking spray or butter.

2c corn then add:
cream, green onions, parmesan and eggs.
Continue to process til smooth.
Pour into large bowl and season with salt and pepper and
Add remaining:
2c. corn kernels

Divide the mixture evenly amongst the 8 ramekins set in baking pan that is large enough to hold all 8. Add hot water to the pan so that it reaches halfway up the sides of the ramekins. Best to do this step once you got the pan in the oven. I suggest you use a tea kettle to make it easier.

Bake 45 min or so until tops are golden in color and firm to the touch.
Remove from oven and carefully take ramekins out of the pan using tongs.
Best if served warm, not hot hot hot!

Brine, Marinade and Dressing o my!

Cabrales Dressing

Super easy, very tasty.
5 oz Cabrales
5 oz Bleu Cheese
5 oz Buttermilk
8 oz sour cream
8 oz Mayonnaise
2 tsp. Sugar
2 oz. sugar cane vinegar

It has a good flavor and holds well. Refrigerate after whirring it up in a food processor and you're done!

Brine Marinade for Pork

Boil all these ingredients together for 5-7 min.

8c. Water
1/2 c. Salt
1/4 c. Brown Sugar, packed
4 Allspice balls, whole
3 Juniper berries, crushed
8 Black Peppercorns
3 Bay Leaves
1/2 bunch Thyme, fresh
5 cloves of Garlic, smashed
3 cloves, whole
1 tsp. Ginger, minced

Boil, for only 5-7 min. cool then strain.
Submerge Pork Chops for 45 minutes then grill baby grill.

Teriyaki Marinade

1c. Soy sauce
2/3 c. sugar (adjust sweetness to your own taste)
1/4 c. Rice wine-japanese as well as most large grocery stores carry this
2 cloves Garlic
2 tsp. Ginger, grated

Marinate a whole cut-up chicken for 1-2 hours.
Bake at 350 degrees for 40-50 minutes, turning and basting occasionally with marinade.
Serve with rice or eat all by itself for a tasty meal that can be made for a fancy party dish.

Sunday, September 01, 2013

Spicy Cheese Biscuits

Using the standard biscuit method--mix all dry ingredients then cut in butter, then add chilled buttermilk until just combined. Knead lightly and press into large 1-2" patty, wrap and chill before cutting.

3 1/2 c. pastry or all purpose flour
2 Tbsp. Baking powder
1 T. Sugar
1-2 tsp. cayenne pepper
1/2 tsp. salt
1 c. grated romano, parmesan or cheddar. Or other hard grateable cheese
Cut in:
8 oz. unsalted butter-cold, cut into small pieces to quickly cut into flour
Then add:
1 1/4c. chilled Buttermilk

Curry Sauce from Bliss

This was a great vegan Curry Sauce from the Williamsburg cafe, Bliss.
2c. Onion
1Tbsp. + 1tsp. each:
Cumin, Tumeric, Coriander, Chili Powder
6 cloves garlic, minced
2" ginger
1/2 stalk Lemongrass

Simmer 5-10 min. then Add:
1 lemon-zest only
1/4 tsp. each, salt and pepper

Simmer---> add water if needed.
2 1/4 can coconut milk
Boil over medium/high heat then puree-removing lemongrass.