An Eskimo bakes

Whole wheat cinnamon rolls ~

2012-01-19T09:38:00.000-08:00

Best warm from the oven ~

Shared and linked with the wonderful Wild Yeast blog. :)

Whole wheat cinnamon rolls ~

“These is the best sweet I’ve had all year!“, exclaimed my auburn haired girl after eating part of her cinnamon roll. Note the date, people. Then I reminded her of what I made the other day -- homemade puff pastry with a baked half pear with streusel, almonds and caramel sauce. “Oh!! The top two sweets I’ve had all year.“ “Annie? Better than the pretzel-butterscotch-chocolate-walnut cookies?? Blank stare. “You make us too much stuff in a year! We’re spoiled!“ Laughter from us both. I have so much fun with my kids. “Better than the cocoa-nut brownies I made the other day?“ “Yes, they were better than those. I don’t care for coconut.“ I have baked a few new things this year already. I’m restless. I‘m not baking for a living anymore. I’m restless. I‘m working on calming that restless nature. Ooops. Not a diary, not an emotional blog, just a place for my kidlets to find my recipes. Moving on.

Not often, but sometimes - I get precedence without much (any) input from others before I get to that decision. Between three children in this home, I teach sharing and taking turns, we‘re a unit. Every once in a while I am screaming inside that I am tired of sharing. Call it a quiet hissy fit, a rarity, ungrounded and yes, immature. How did it show up this time? I want raisins in my cinnamon rolls, darnit!! I’m grateful that my internal hissy fits look so small….and that my selfishness does not hurt anyone I love - whether they find out or not. *ahhh*

Raisins. First whole wheat. I could be doing a run around myself and my whole wheat or whole grain eating style by making whole wheat cinnamon rolls. Afterall, I hardly need cinnamon rolls despite their starch content. It felt odd to sprinkle sugar over the butter schmear that sat atop whole wheat yeast dough. I’ll indulge in one with far less craving for a second helping after eating a warm sweet roll because of the whole wheat. The children -- by far would prefer white flour - it does taste better - but they will be so happy anywhoo ~ it’s how they appreciate the unexpected and how they love me. Lucky me. Lucky me ~ even when I looked at their plates after they had eaten their cinnamon rolls…leaving behind *all* the raisins they picked out. Kids are a blast!

Snowy day cinnamon rolls ~

4 ½ tsp. yeast
Pinch sugar
½ c. warm water - 105-115 degrees
3 eggs
1/3 c. honey
½ c. melted butter
14 oz. can evaporated milk
1 ½ tsp. salt

8 T. butter, softened
¾ c. sugar
¾ c. brown sugar
2 tsp. cinnamon
½ - 1 tsp. nutmeg, freshly grated
1+ c. raisins, your choice for the amount
½ - 1 c. finely chopped nuts

2 T. butter

Proof yeast in water and pinch of sugar. Let sit 5-10 minutes.
Add eggs, honey, butter, milk, salt, mix thoroughly.
Add four cups of flour, mix well. Let rest 10-15 minutes.
Add the remaining cup of flour, mix. This dough is rather sticky, resist the urge to add more flour. This might be easier to knead via a dough hook rather than by hand as by hand it will be sticky…and as mentioned…resist the urge to add more flour. Knead until cohesive. Let rest 15 minutes. Knead again for five minutes.Transfer to an oiled bowl and let rise until double.
Preheat oven to 350 degrees.
Remove from bowl to a floured surface. (Here I used white flour on the board for rolling.) Roll out to approximately 24x15. Schmear 2 T. of the butter in a 9x13 pan. If the remaining 6 T. is not soft enough to spread, melt it to warm.
Mix sugars, spices. Brush or spread out the butter over the dough. Sprinkle with all but ½ c. of the sugar mixture. Sprinkle on the raisins and nuts.
Roll up on the long side. Cut into 12 pieces, they will be approximately 2” high before rising.
Place in the pan and let rise until almost double. This took a while on a cold wintery day, plus it’s whole wheat despite the larger amount of yeast - almost an hour and a half. Start checking at an hour.
Melt the 2 T. butter, brush the tops of the raised rolls with the melted butter. Sprinkle on the remaining ½ c. sugar mixture.
Bake for 30-45 minutes. Doneness is up to you. Take a temp if you like - at least 200 and up to 220 degrees. Or take a toothpick to a center to test that it’s clean upon removal.
No glaze ~ how nice is that? Nice, I think.

These are not too sweet compared to a regular cinnamon roll, that I do believe is due to the whole wheat flour. Annie said that was the reason she liked them…because they aren’t too sweet. I’ll make these again someday. To me that says enough.

A rather bland and ill-defined photo

Whole wheat breakfast bread ~

2012-01-06T09:44:00.000-08:00

Bread link ~ yeast item ~ lovely bready-yeasty sharing found at the Wild Yeast blog.

(It's challenging to find time to blog a post when I don't have internet at home any longer. What a concept for me, no net access at my fingertips. That's why I'm here even less often.)

I want to stop the feeling I have to apologize for this bread. It’s all made up in my head too, the thought that it’s not what it should be. In reality, in the truth, we really like the taste and texture of this bread. My problem (again - totally made up and off center) is with the appearance. When I make a bread in a loaf pan I want that pretty high risen result, preferably with a little lip. Well, not on this bread. Not even with multiplying the recipe at 1.5 of the original recipe as I did with these two loaves. This is a dense bread and it is not going to get any higher without change and therefore lighter and there I am back to the fact that we like the texture and we really like the taste. I take a while to come to peace with some things life throws at me, even in the form of bread.

This is a very moist, slightly sweet whole wheat bread. We toast this in the mornings, Nic uses excessive jam, the girls will ask for butter if they think I’ll let them, if not - more jam. Me, I prefer dry toast, no butter, no jam….maybe honey when I am in the mood and feeling indulgent. Okay, okay….when I allow the desire to be indulgent, which isn’t too often. Honey is great on this bread. But this is about 100% whole wheat bread. That’s this bread. My current favorite breakfast bread.

One of these loaves was waiting for the children when they got back from Christmas vacation with their dad in Portland. In Portland they have their own TV’s, separate bedrooms, watch a lot of cable TV, play computer games on a huge Mac, eat junk food and have a blast with their dad. I like that for them. At my house we don’t have cable or internet, one TV and this computer lost it’s fan a few weeks ago -- but we have whole grain homemade bread, baby! *LOL* We can’t have everything can we? I am happy that my children love being in two different homes that are a contrast, where both contain parents that love them and are involved in showing that love to the best of their ability.

Too much blathering, again. Recipe. Next.

Whole wheat bread ~

1 ½ T. yeast
1 ½ c. warm water
8 c. whole wheat flour
1/2 c. oats
1/3 c. cracked wheat
¾ c. sunflower seeds
1/3 c. millet
½ c. wheat bran
2 T. kosher salt
1 ¾ c. + 2 T. lukewarm water
1 c. unsulfured molasses

In a small bowl whisk the yeast into the warm water until dissolved. Let stand for 5 minutes.
In the bowl of a stand mixer or a large bowl, combine the flour, oats, cracked wheat, millet, seeds, bran, and salt.
Add the yeast mixture, lukewarm water, and molasses. If using a mixer, mix on low speed until combined. Switch to a dough hook and knead 10 minutes.
Move the dough to an oiled bowl, cover and let double.
When double, remove, divide, pinch and roll and place each in an oiled 9x5 loaf. Let rise until shy of double, approximately 1 to 1 ½ hours.
Thirty minutes prior to baking, preheat oven to 450.
When ready to bake, brush with an egg wash and sprinkle with oats. Make it pretty, pretty. :)
Bake at 450 for ten minutes, then reduce the temperature to 375. I move the racks and bake these in the top third, but start them in the lower third. Bake for 45+ minutes. Here is the iffy part, my baking times -- I take the temperature of the loaf around 45 minutes in and it usually takes longer. I pull it out when it hits at least 200 degrees. If you want to go up to 215-220 degrees, so be it.

So there it is - our breakfast bread for toast. Whole grain, full of delicious molasses, seeds and grains.

Fine turning, disco scones, and sweet Christmas times ~

2011-12-20T14:45:00.000-08:00

Kids. Imaginative minds, even if it is goofy, they are fun. Playful with an honest heart ~ that is some of the best stuff in this life. I'd say the two have to go hand in hand to be authentic.

~Disco ball scones ~

Sofia said, "Look! Disco ball scones!" Maybe it was the sugar from the two scones she consumed. It's an ornament I purchased for a kissing ball, to hang in the house. Well folks, it's collecting dust going on eight years...maybe it wasn't a kissing ball after all, but what Sofia dubbed it - a disco ball. So be it. :) She twirled, she laughed, I love...constantly.

This is not far from the previous recipe, it tastes better though - a bit drier, which I prefer in a scone. And cream...cream is the yummiest, though I will make recipes with buttermilk if that is all I have on hand.

~ Sweet afternoon snack ~

Cinnamon chip scones ~

3 c. flour
1/3 c. sugar
2 tsp. baking powder
1 tsp. salt
12 T. butter, unsalted, chilled and cubed
1 egg
3/4 c. cream
1 tsp. vanilla
1/3-1/2 c. cinnamon chips
Egg wash - optional

Scone routine, same ol', same ol'. Mix dry ingredients. Add in butter, cut/mix/process until fairly fine meal texture.
Beat egg, add cream. Add to dry ingredients and mix until just combined. Dump mixture onto counter.
Add in the cinnamon chips to the mass, a handful of kneading and press it out to an inch high. Cut out as desired.
Brush with egg wash or cream, sprinkle with sugar. These had brown sugar.
Bake in a preheated 425 degree oven. Start checking at 20 minutes. Baking time will depend on how high you roll the dough and the size of scones you made. These I baked over 25 minutes, less than 30. But then I think my oven if off. Know yours. :)

Merry Christmas....truly.

Gratitude plus one day ~

2011-11-25T09:36:00.000-08:00

I think here - where some of my food thoughts end up online - I'll be grateful for the best and most beautiful loaf of rye bread I've made to date....included in the gratitude is equal thankfulness for all the breads that were not as tasty, over-proofed, dull, what have you...they lead me to be open...to keep looking.

My wish is for those that are afraid of finding...to let go and stay present...to at least start looking...and those that start....to keep looking. Self love shows up even in in the form of bread. *smiling* ...and giggling a little at myself.

xoxo
Toodles ~

Cinnamon Raisin Almond bread ~

2011-11-15T17:44:00.000-08:00

Oh, heavens. At the time of this writing (Sunday) there is a close scent of cinnamon raisin bread. Not from baking either, but from kneading the dough an hour ago, the scent lingers in my fingers. This brings a warm inner smile inside. I touched FLD’s face. Smiling he asked, “Is that cinnamon raisin bread I smell?” There are almonds in the dough as well.

Sunday snapshots. What an evening, serene from the inside out. The children watching two back-to-back shows of “Nature”, chicken stock simmering on the stove, bread rising on the adjacent burner for warmth. Little One More (Sofia) left me a love note on my settee while I got up to check stock and dough, smiling in wait for me to discover it when I returned. Earlier all three children stood in the middle of our tiny livingroom having a distance contest with paper airplanes. Sofia made us all our own custom drawn and colored airplanes. Earlier in the day was a verbal tussle (or two) with the teenager fueled personality FLD and hormonal tired of hearing it Me. That’s never too pretty. :) Forgive easily, learn and do better next time. Sofia added to her Christmas list. Annie, as tall as I am, sat on my lap and hugged me. All in all…as usual…no matter what happens, every day is a good day.

Today is a good day with a lot of bread. This is the recipe for one breads I baked.

Linked to wonderful Yeastspotting and this week's guest host Hefe und mehr

Cinnamon Raisin Almond bread ~
Heavy and dense.

Sponge or old dough - 8 oz.
4 ½ tsp. yeast *(see notes)
¼ c. warm water - 105-115 degrees
1 ¼ c. bleached white flour**(see notes)
2 ½ - 3 c. whole wheat pastry flour
¼ c. sugar
1 T. kosher salt
2 T. cinnamon
1 1/3 c. warm water
2 c. raisins
1 ¼ c. chopped almonds

In a small bowl, add hot water to the raisins, barely covering.
Proof 2 ¼ tsp. of the yeast in the ¼ c. warm water, let sit 3-5 minutes.
Mix the flour, sugar, white flour and 2 ½ c. of the whole wheat pastry flour, salt and cinnamon
Add the warm water and the old dough (or sponge) to a mixing bowl and squish the dough up into bits. This is fun!
Add proofed yeast and the remaining 2 ¼ tsp. dry yeast.
Slowly add the flours. Mix until shaggy and let rest for 10 minutes.
Resume mixing to kneading. Add any more of the ½ c. of flour if needed, but do not make it tough to knead by adding too much.
Drain the water from the raisins, add them to the dough along with the almonds. Knead until evenly distributed.
Cover and let rise until double.
When double divide the dough and roll each into a round. Cover and let rise until almost double.
Preheat the oven to 450 degrees approximately ½ hour before bake time.
When almost double, glaze and slash if desired. And egg wash is great.
Bake for 15 minutes, then reduce the heat to 375 and bake until done - approximately 20-30 more minutes. Check temperature of bread if you are unsure. - 200-220 degrees.

Notes ~
* It was late in the evening- I had leftover old dough to use or toss - I more than doubled the yeast because I didn’t feel like staying up extra late or refrigerating and baking the dough the next day. Use less yeast if you have more time.
** Yes, I know…unbleached flour in a bread recipe? Yep, it’s all I had of white. I have all kinds of flour, but no unbleached white in the house. Sometimes…as a baker of sweets, unbleached does give better results depending on what it is used for. Wanting to offset some of the wheat flour, I added what I had.

Tomato soup ~

2011-11-10T11:21:00.000-08:00

I made this last Saturday and again on Monday. The second go round I found out the following: This is one of the few things all three children will not want to eat again. Even though FLD said, “Hey, this is really good!”…turns out he thinks one needs to chew in order to be satisfied and an occasional succulent tomato doesn‘t qualify. He’s wrong, but he’s 14, so he’s not wrong. Parent? You understand. Miss Annabelle said she liked it, too - surprisingly. In a surprised happy hopeful enthusiasm I asked if she would have more. No, she won’t. Strike two. I barely needed to look in the direction of Little One More to know her reaction. She silently balks at things with tomatoes in it. She was so proud of herself telling me that she ate three bites. Truth is, I was proud of her. My fragile food ego was not bruised. Much.

The ending which resulted in those that were pleased with this soup: When I had company over Saturday night, this was on the menu. They both had seconds. It’s good. I’ll be making this every winter from here on out - that’s how much I loved it. And to love means I don’t need to have it verified by an outside source to have my love be validated. That’s not soup talk. May your week be one that is full of honest love.

Tomato soup ~

2 T. olive oil
1 medium sweet onion, diced - approximately 1 c.
3 large garlic cloves, minced
Freshly ground pepper
Kosher salt
Fresh thyme leaves, approximately 2-3 tsp.
Fire roasted tomatoes, loosely drained, leaving approximately 2 lbs. of the tomatoes to work with. (see note)
2 c. chicken stock
3 T. unsalted butter

Heat a soup pot over medium heat. Add olive oil when hot.
Add the onion, salt, pepper. Saute for five minutes or until slightly browned.
Add the garlic, saute for a minute longer. Be careful to not brown garlic.Add the thyme leaves, tomatoes, stock. Bring to a simmer - a steady, full simmer - let simmer 30 minutes. This will reduce by quite a bit. (see notes)
Add butter and remove from heat. Stir to melt the butter.
Remove approximately 2/3 of the tomatoes to a blender. Do not close up the top completely or the heat will blow the lid off. Instead, use a towel over ¾ of the top with the lid more than ajar. Start off on low and puree.
Return the pureed soup to the pot. Add more stock at this point if you want a thinner soup.
“Oh boy!” said the porcelain bowl, “Tomato soup comin’ up!!”
Croutons and parmesan cheese optional…but oh, what a nice bonus.

Notes -

Possibly two 28 oz. cans of fire roasted tomatoes, drained, might be enough. I buy 6 lb.+ cans of fire roasted tomatoes, so I only know what I measured out and weighed from a larger can to make this recipe.

The yield from simmering and reducing will vary depending on how vigorous your simmer winks at you.

Toodles!!!
xoxo

Half & half ~

2011-11-08T16:46:00.000-08:00

~
This recipe using half whole wheat pastry flour, half white flour, smaller breads, less baking time, different toppings. Dinner. Easy peasy.

~ From back - pesto, roasted garlic, caramelized onions & tomato, caramelized onions-roasted garlic-fresh rosemary ~

Shared at Yeastspotting - a wonderful place to hang out. :) Guest host for the week ~ Bewitching Kitchen

Roasted pork & adzuki bean soup ~

2011-10-31T22:38:00.000-07:00

~
Homework soup ~~ Insert love here. Most mornings Former Little Dude gets himself up and out the door to high school on his own. I'm on a two schools-three children schedule around here. Up until this year all three were at the same school that went through 8th grade. This year FLD not only is in high school, start time is at 7:45a., he's also taller than me by almost a handful of inches. He's challenging as a male teenager that is never wrong and I love him anyway. Since most mornings he is out the door before I rouse from bed, a tinge of guilt from not making him breakfast is a steady feeling early in the mornings. I was always good at warm homemade breakfasts most mornings...until this year. What I do now that is new and nurturing is that I have ready a good after school snack for him. It's more like a small meal...that boy at 14 growing thing. Today it was this soup. "Looks like there is a lot of meat in it, Mom, so I'll probably want a lot of it." Okay.

Got some smokey seasoning blend? I did. Pretty fun stuff. I don't often purchase spice blends, but this was one of their free sample tastings. They mixed it with yogurt for a spicy sauce to serve as a spread with a chicken patty sandwich. We did that. Moving onto what I used it for after that....

The prep ~
I did the roast and beans the day before making the soup

Pork roast, either shoulder or butt. (I've been told it's the same cut. I don't understand that, but that's what one butcher told me.)
Seasoning blend
Salt
2 T. oil
Carrots, two
Onion, one medium
Bay leaf
1 c. chicken stock

2 c. dried adzuki beans
Kosher salt

Preheat the oven to 350 degrees.
Season the roast with salt and a smokey seasoning blend.
Heat a 3" high saute pan over medium high heat, or use a stock pot. Add oil.
Sear off the pork roast, letting it brown on each side without moving it until it releases from crusting/browning. Turn once. When browned, remove to a plate.
In the pan, add the carrot and onion and saute until browned.
Add the chicken stock, scrap the bottom to release the tasty browned bits.
Add the roast back to the pan, cover and braised in the oven for two hours.
Remove the roast and let cool a little before using or putting in the fridge. Save the veggies and broth if you want to use in the soup....goooood flavor.

While the roast is cooking --

Rinse the beans and cover with hot water.
Heat over high to boiling, then remove from heat.
Drain the beans and rinse. Return to the pot.
Add hot water, covering the beans by four inches or more above the bean line.
Again bring to a boil. Reduce to a simmer, covered.
Please monitor the cooking beans often, be generous with testing starting at the hour mark. Simmer for 90 minutes, add salt - about 1 1/2 tablespoons, more depending on how much water you used. Ideally the salt is added in the last half hour of cooking time.

Note ---- I pulled these off the heat before they were completely soft throughout - I left them still firm in the very middle middle. They will get more cooking time with the soup process.

The next day ~ the soup ~

Two carrots, small chop
Two celery stalks, sliced
One onion, diced
Olive oil
Two bay leaves
Salt
Smokey seasoning blend
6 c. chicken stock
Shredded pork roast
Cooked adzuki beans
1-2 tsp. puree of chipotle peppers in adobo sauce
Corn, fresh cut from the cob, one cob

Heat a stock pot over medium heat. When hot, add oil.
Add the veggies, season with salt and seasoning blend. Sauted until there is some brown on the onions.
Add the chicken stock, the pork, the beans, and bay leaves.
Let simmer for 30-45 minutes.
Adjust seasoning to your liking, adding a bit more salt if necessary. Salt should never "sit" on the top of a finished soup, only for final small adjustments.
Add the fresh corn, then serve - or freeze some. I did. :)

Apple yeast bread ~

2011-10-24T19:43:00.000-07:00

~

Nest, nest, nest, nest, nest, nest, nest. Indulgent, productively indulgent nurturing feelings flowing within. :) It's coming out looking like apple yeast bread. Oh, my lucky children.

It starts here in the past.

The adjustments included using half the recipe. In the divided recipe amount bumping up the salt to 1 1/4 tsp., less on the vanilla to 1 tsp., 1/2 c. whole wheat flour and 3 1/2 c. white flour, nix the spices.

The inspiration for this are the little wonderful Central Oregon apples. Someone showed up to a meeting I attended with a paper grocery bag of these small beauties. Being that there were about a dozen others in the room and a handful of them would want them, I had to silence my impulse to scream out "Mine! Back off!" Well, come on -- it's me, it's free, it's nature in the form of food sans chemicals...my impulse is to lunge and hoard. I took the one with the longest stem because I found it enchanting. *love* Then I sat back until after the meeting and everyone else took what they wanted. My patience-letting go in life continues to grow, this is a gift I've nurtured. Nurture that which is kind, honest, loving, forgiving, joyful...serenity comes into place in life on it's own. Then I go have fun making stuff like this recipe! :)

There were smaller than baseballs

This is being linked to the wonderful website Yeastspotting.

Apple yeast bread ~

Use the above link to the cardamom bread with the noted adjustments. This will make two rolls.

Num, num

The apple filling ~

Apples of your choice, approximately three cups diced.
1/2 c. brown sugar
1 T. tapioca flour
1 1/2 tsp. cinnamon - more or less to your taste.
Pinch of salt
(I cannot believe I am out of nutmeg, so these were without - and were just deliciously cinnamon laden.)
4-6 T. melted butter

Mix the dry ingredients in a small bowl.
Add half the mix to the apples in a mixing bowl and toss. Set aside for a short time. If you let it sit long it will start to juice from the sugar. That is going to happen during the rise time anyway, I just don't want to roll it while wet.
Roll the dough to 12" x 16". Spread the dough with melted butter.
Sprinkle the one dough with half the remaining brown sugar. Sprinkle out half the apples.
Roll, seal, let rise for 30 minutes. The apples will weep the sugar mixture. This is the time to preheat the oven to 375-400 degrees.
Brush with an egg wash before putting in the oven. Sprinkle with optional sugar. Then make cuts.
I baked these at 400 degrees for 35 minutes. I believe it would have been better to bake at 375 for 50+ minutes. The apples will make the inside layers to be moist. If the bread is not cooked all the way, it will be undone and doughy. So...better a little longer than not.

Showing the apple-sugar that has seeped out of the bottom

Before baking, the egg wash with the sugar, then slit

Have a wonderful week ~

Potato Hashbrown Soup ~

2011-10-13T15:13:00.000-07:00

Oh boy, another hard to resist item for me -- potatoes. This is another food item we just don't have in the house often...like bacon. Oh look - they are both here in attendance. :)

~FLD's after school snack, very filling ~

I was talking about soups with FLD (Former Little Dude) last week when I made chicken soup. I bought a bag of *REALLY* cheap potatoes in a moment of "These are cheap - we are poor" mode the same week. Dysfunctional offerings to the public - genetically modified potatoes. They will be the last in this home, I hope. Back to my main thought...I mentioned potato soup to FLD because he loves potatoes. He likes to try things, has an open mind when it comes to food...so I said I would make potato soup. He was happy to hear that it also had bacon. Insert male grunting happy for meat sounds here. 14 years old = often hungry.

Potato Soup ~

6 slices thick cut bacon, trimmed of excess fat, sliced in 3/4" pieces
1/2 white onion, diced
4-6 medium red russet potatoes, large cubes, cooked. Leave on skins. Drain and set aside
2 medium red russet potatoes, peeled, diced.
5 c. chicken stock.
3/4 c. half and half.
2 tsp. pureed chipotle in adobo sauce
1 T. freshly chopped Mexican oregano
Salt
Freshly ground pepper

Note that this recipe has cooked potatoes. If you have not done this, now is the time, use salted water.
In a stock pot heated over medium, brown bacon until it is crisp and has released all it's fat.
Remove bacon and all but 2 T. fat. Reserve fat if you feel you might use a tad more in the recipe.
Saute diced potatoes in the bacon fat over medium-low heat until half cooked, some browning is good. Remember to salt and pepper the potatoes as you start. Remove when half cooked and reserve. These do not get added until after the other boiled cubed potatoes have been pureed.
If you feel you need a tad more grease use either the reserved bacon fat or a touch of olive oil. In this, saute the onions until brown.
Add the cooked cubed potatoes, not the sauteed diced potatoes, 3 - 4 cups of the stock and the oregano to the onions. Let warm through.
Remove the potatoes and stock to puree in a blender, in batches. Watch the overspill, leave the lid ajar with a towel covering or it will spray out. Never blend hot liquids in a closed atmosphere.
Add the puree back to the stock pot. Add the remaining chicken stock, the half and half, the chipotle puree and the reserved sauteed diced potatoes. Let come to a gentle simmer until the diced sauteed potatoes are cooked through, but still fairly firm to the bite.
At this point, since salting the hashbrowns and the onions, there should not be too much need for more salt, only minor adjustments. I tend to like a peppery potato soup, so I added more freshly ground pepper. The chipotle puree ads depth to taste. Add water if you want it thinner.

Happy Fall day! Eskimo kisses ~ ~ ~

This is linked to the happy sharing day of Foodie Friday.

Winter Cinnamon Rolls ~

2011-10-12T22:23:00.000-07:00

Num, num. :) It might be more accurate to say that I make this in joyful anticipation of an upcoming Winter season.

For Miss Annie

I make cinnamon rolls about once a year. They are up there in the top five Hard-to-Resist list for me. Monday I made a batch of cinnamon rolls. This being Wednesday evening I still feel like I ate too many. *oy* Tuesday morning I woke with a sugar headache, that doesn't happen often...but considering much I've not been eating white flour/sugar combos since the first of the year, I'm not surprised.

Aside from that, I made cinnamon rolls while Annabelle was on a three day school camp trip. Oops. Big oops in a child's mind. I might have been a baker at one time, but my children did not get a steady treat of baked goods. Last night, I fully realized that Annie finding out we had cinnamon rolls while she was gone was not going to go over well. I made a different recipe today, a better one. This time I didn't eat a single one. I did try a piece....for testing sake...to see if I want to keep this recipe. (I do, but it's not the favorite one.) Annie indeed was not happy when I said I made rolls, she interrupted me mid-story asking, "Did you save one for me?!!!" I said no...she pouted...I said I made a fresh batch. Quick smile and satisfaction in her eyes. Yay. She's home, she's sleeping, she liked her cinnamon rolls, she said she missed us, loves us and repeated several times tonight that she is so happy to be home. Not because camping wasn't fun, it was. Because she loves who live in this little cozy run down old house. I feel loved and centered.

I didn't realize until this post how close to a year it has been. Happy cinnamon rolls to you!

This recipe, using yeast ~ is sharing company with other yeast recipes at The Wild Yeast blog.

1/2 c. butter melted
1 c. milk - I used 2%
4 tsp. yeast
1/4 water, 105-ish degrees
2 eggs, room temp.
1/2 c. sugar
3/4 tsp. salt
5 c. flour - bread flour or unbleached all-purpose is fine

Interior ~

1/2 c. butter, either softened or melted and cooled, but not set.
1 c. brown sugar, packed
5 T. cinnamon
Optional nuts and cinnamon

Melt butter in a saucepan, remove from heat. Add milk to warm.
Proof yeast with the water, in a mixer bowl if using a stand mixer. Let stand 10 minutes.
Add eggs, sugar, salt to the yeast, mix. If using a stand mixer, use a paddle attachment.
Add three cups flour, mix thoroughly.
Add the fourth cup and continue to mix to shaggy. Replace the paddle attachment with the dough hook if using a stand mixer.
Add the fifth cup of flour, knead a few minutes or three to five minutes with a mixer.
Let sit for 5-10 minutes, then resume kneading for another 3-5 minutes until smooth.

Note here -- I'm in a dry part of the states, so five cups flour gives me a nice smooth dough....if in the South, you might need a little more - but remember...a little tacky is better than a little tough when it comes to possibly adding more flour.

Put dough in a greased bowl and let rise until double.
Roll out dough on a floured surface to approx. 15" deep x 24" wide.
Schmear butter over dough except for the front one inch. Sprinkle on sugar mixture.
Roll from the 24" side. Seal seam.
Cut in half and each half in half in eighths.
Place in a buttered 10" round or whatever you have where they fit and none are touching.
Cover loosely and let rise until double.
Preheat oven to 350-375, your choice. Bake 25-35 minutes until nicely golden and a toothpick comes out clean when inserted into a doughy area.
Let loved ones enjoy warm. If they are children, let them have two when they ask if they can have another. Okay - it's only Former Little Dude that asks and he's trim...so he can. :)

We didn't feel like adding icing, we tend to like not-to-sugary treats and these are sugary enough....but FLD and I being the critic team came to the conclusion they would be very good with cream cheese icing...yes, they would!

Before the oven

Rhubarb, straight rhubarb

2011-10-01T15:33:00.000-07:00

A tart made for Annabelle Elizabeth

No rhubarb-strawberry, no rhubarb-raspberry...rhubarb sans fruit. Rhubarb as the sugared up vegetable that it is, this is my favorite way to have a rhubarb in tart or pie form. My Annie loves this tart. Though two years ago she would have passed it over completely. I am thrilled her taste buds took a turn to a wider spectrum in all food areas...I have my own personal issues to climb over with having had to cook for people that sustain themselves on mostly protein, starch and sugar. I am not far from a good or bad diet, but variety is what I like since I dislike so few foods in general. Cooking and baking for someone with very limited tastes doesn't sit well with me. I am fortunate to have veggie loving, ethnic food loving, whole grain eating children. :)

This was the last of the Redmond rhubarb from a dear friend's plant....a simple joy to use something fresh from the garden of someone I love. *ahhh* Love truly feels good.

This is a smaller tart pan, adjust recipe as needed. A pie pan will take double this amount.

Single crust recipe of your choice...you have a favorite, I'm sure. :)

12 oz. rhubarb, cut into 1/2 slices
2/3 c. sugar plus 1 T.
1/4 tsp. cinnamon
Freshly grated nutmeg, as much as you like, I used 1/2+ tsp. for this amount of rhubarb
The barest pinch of salt
2 tsp. tapioca flour

Mix sugar, salt, spices, tapioca flour.
Add in rhubarb, mix and let sit for 20 minutes.
Roll out tart dough for pan, use as single tart or single with scraps rolled for lattice.
Add rhubarb into tart, top with lattice, egg wash the top and sprinkle with sugar.

Bake at 375-400 degrees - your choice. Bake for 35-50 minutes, depending on your oven temp and just how toasty brown you like it. Not very accurate am I? These things are subject to me ~ I'm a happily moody baker.

That's pretty toasty brown...right there up front...bubbly luscious ~ ~

Peach-nectarine-almond tart

2011-09-23T17:34:00.000-07:00

I had the best nectarines and peaches this past summer that I've ever had in my life. The flavor topped any organic I've had, and that says a lot considering the delicious quality stone fruit we get here in Oregon. This past summer....as today marks fall equinox, a lovely and welcome transition.

A recipe for short crust, not quite a double amount - plus the best fruit you can find. One cannot make up for so-so peaches with sugar. I only had two good peaches on hand, not enough for a pie so I added nectarines.

Peach-nectarine-almond tart

This makes a tart smaller than a pie, so if you adjust for a pie pan, you'll need more fruit. I used an 8" tart pan with 2" sides.

Peach-nectarine-almond tart ~

2 peaches, largish and peeled
3 medium nectarines, peel left on
1/4 c. sugar
2 T. brown sugar
Freshly grated nutmeg
The barest pinch of salt
1 T. tapioca powder

Optional streusel, approx. 3 T.
Crushed sliced almonds, approx. 2 T.

Egg wash and extra sugar, coarse grain - optional

Preheat the oven to 400 degrees.

Mix the sugars, salt, nutmeg, tapioca flour.
Peel the peaches, slice into halves, then each half into four slices. Slice nectarines in the same manner.
Mix dry ingredients with the sliced fruit.

Roll out the crust, line the pan.
Sprinkle the streusel and almonds over the interior.
Roll out the remaining dough and cut into 3/4" strips.
Add the fruit to the pan, top with lattice weaving.
Press edges together and pinch off.
Brush with egg wash and sprinkle with sugar.

Bake for 30 minutes. Reduce to 350 degree and bake approximately another 20-30 minutes, until the crust is golden as you like it.

Happy Fall.

But Mom...

2011-09-20T12:44:00.000-07:00

"....if you don't post your blog, how can we find the recipes?" A conversation at the table one evening -- Sofia said she was going to make my recipes some day and open a little bakery....Annie said she was going to make my recipes one day and eat them. They said I had to write them down. Annie asking how to find them if I don't publish them online for them to find....Nic asks why I stopped posting. Simple questions, challenging answers.

Peach-nectarine-almond tart

That tart there in the picture...it's the kind that makes me want my children to have the recipe one day...that tastes so good it's one they will remember for a long time. Not that they got any of this particular tart...*lol*...it was given away as a Good Wishes sentiment. Aside from that, yes, they would like this recipe for their own someday. So come Friday I'll post the recipe....though no longer a baker....simply a love of baking quietly for my children...and anyone else that wanders across my path when I am in the mood to pass it out.

It's another day ~ aren't we lucky?

Blue in my eyes ~ Blue Monday

2011-07-04T12:39:00.000-07:00

Healing thoughts sent out to Sally - who has had a happy place on the web for those that see Beautiful Blues in their world ~

I Want Both Of Us

I want both of us

To start talking about this great love

As if you, I, and the Sun were all married

And living in a tiny room,

Helping each other to cook,

Do the wash,

Weave and sew,

Care for our beautiful

Animals.

We all leave each morning

To labor on the earth's field.

No one does not lift a great pack.

I want both of us to start singing like two

Travelling minstrels

About this extraordinary existence

We share,

As if

You, I, and God were all married

And living in

A tiny

Room.

-- Hafiz

Tying the Japanese Honeysuckle, named "Tracy" by Sofia Mae

Magical moments watching the honey bees

105 square feet of love

Turkey breakfast sausage ~

2011-04-12T07:42:00.000-07:00

A very savory breakfast

Why not spinach at breakfast? I like it. The kids...not so much. My picture focus is poor enough, adding spinach at least makes it better than a picture with just a patty on a plate.

Ground turkey was on sale this week at Safeway's $5 Friday. Three pounds for $5. That is a heck of a price, easy on the budget. I struggle with the other side of the coin that says it's not great animal farming practices. I do have to pick and choose when the food cost allotment is sparse. Moving on past the guilt...temporary as it is...

Turkey meat being as lean and dull as it can be, it needs help. I've wanted some sauage lately, and at this price I decided now was the time to try adding spices to make a quickie sausage flavored ground turkey while saving money. How wrong could it go. :) It went really well. I wandered the web for spice recipes...picked what I like and played with amounts. I had to add fennel...a favorite of mine in sausages. I also had to purchase something I've not had in my kitchen in decades. Onion and garlic powders. They won't be staples, I feel lazy using them, an illogical feeling.

Turkey breakfast sausage ~
Part of Menu Plan Monday

1 tsp. dried sage
1/4 tsp. nutmeg, fresh grated
1 tsp. thyme
1 tsp. kosher salt
1 tsp. fennel seeds
1 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. cayenne
1 lb. ground turkey

Mix spices, fold into turkey meat.
Cook as desired.

Notes -

I did add salt to the exterior of the patty after forming, it needed a little extra boost of salt. I used olive oil, patty form, medium low heat, saute pan.

Happy morning to you ~ will you choose love today.

xoxo
Until another time.

Apple cake ~

2011-04-11T15:27:00.000-07:00

The first layer of fruit & streusel

I don't do this often, serve what is essentially no more than a homey old-fashioned dessert for the kidlets after school snack. Tossing nutritional value to the wind. I must be feeling the combination of loving and vulnerable at the same time, wanting to nuture through food. How under the surface is that...how about simply floating at the top, "Why not have a special treat now and then." Because my mind doesn't do surface stuff naturally. Darnit. :)

Simple apple cake with whole wheat flour ~
Linked to Menu Plan Monday

1 1/2 c. whole wheat flour
1/4 c. tapioca flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 - 1 tsp. nutmeg
6 1/2 T. butter, softened
3/4 c. brown sugar, packed
2 eggs
1/2 c. sour cream
1 apple, cored, peeled, halved, 1/4" slices
Lots of streusel of choice, approximately a cup

Preheat oven to 350 degrees.
Grease and line with parchment an 8" springform pan.
Mix the dry ingredients, set aside.
Add the butter and sugar into the mixer bowl...mix until light.
Add vanilla and one egg at a time, beating between the additions until light and fluffy.
In thirds, alternate adding the flour and sour cream. Begin with flour, end with sour cream.
Spread half the batter in the pan. Line half the apple slices atop the batter. Sprinkle the apples with half the streusel.
Top with the remaining batter. Add the apple slices. Top with remaining streusel.
Bake for 60+ minutes. Use a toothpick in an area without apple, near the middle. It should spring back when lightly touched.

Notes ~~

This is not very sweet, as I tend to bake for us, it's my perference. If you are...say...from the South...you might care for more sugar, the recipe can take to add up to 1-1/8 c. sugar. This would also be good with some added almonds or pecans.

Lil' dude asked for seconds ~ be still my beating heart....today I said yes.

Apple crumb cake

xoxo ~
Lil' nose rubs ~ :)

Whole wheat blueberry pancakes ~

2011-04-11T08:59:00.000-07:00

~
Oh boy, oh boy ~ I have success. Whole wheat pancake success, yay! Little dude was surprised that they were whole wheat. He has it in his head that all whole wheat items are not as delicious as white flour products, he's learning. :)

This made way too much for the four of us, whole wheat is filling and satisfying in a way white flour is not....though bless the delicate addicting nature of white flour. :) Next time I'll cut the recipe in half. Anywhoo.....attaching this backwards to Menu Planning Monday's list.

Monday morning pancakes, Monday morning light

Whole wheat pancakes ~

2 c. whole wheat pastry flour
1/2 c. tapioca flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 T. sugar
2 eggs
3 T. oil
2 tsp. vanilla
1 3/4 - 2 c. buttermilk, depending on how thick you like your pancakes

The usual pancake drill.
Combine dry.
Combine wet.
Combine wet into dry, just until mixed. Do not beat.
Medium heat. Butter. Batter. Blueberries. Cook. Flip. Finish cook.
Serve to happy morning people that love you.
:)

xoxo

Eskimo kisses, real ones ~

Menu Plan Monday ~

2011-04-10T21:22:00.000-07:00

Doing this with others motivates me...which in turn helps organize my life, which is helpful now that I have a part-time job outside the home...menu planning saves me money....and means we eat healthier when I plan....and makes me wander around the food fun of the web for a couple new meals to eat, keeping out meal anything but boring. Heck...as if good food could be boring. :)

If I get any pictures, I'll back track and add recipe links to the menu list as the week goes on.

Meatless Monday ~

Breakfast - Whole wheat blueberry pancakes.

After school snack - apple crumb cake, milk.

Supper - Sauteed tofu with Thai spices, rice noodles with veggies and peanut sauce. Veggies are roasted carrots and steam broccoli.

Taco Tuesday ~

Breakfast - homemade turkey sausage patties, toasted whole grain rye bread, grapefruit supremes.

Afterschool snack - hummus and crackers or yogurt and orange slices.

Supper - Sofia’s request, taco Tuesday. Hard shell tacos. Filling choices of seasoned ground beef, grated cheese, homemade salsa. Rice, pilaf style, with browned sweet onion, cilantro, cumin, roasted poblano pepper.

Wednesday ~

Breakfast - oatmeal.

Afterschool snack - banana and strawberry yogurt parfaits.

Supper - Baked turkey meatballs with hoisin sauce. Brown jasmine rice. Steamed broccoli.

Thursday ~

Breakfast - Scrambled eggs, toast, orange wedges.

Snack - Popcorn, fruit.

Supper - Freezer grab - Chili verde over brown basmati rice with caramelized onions. Black beans.

Friday ~

Breakfast - Cherrios. :)

Kidlets are gone to their dads for the weekend, no meal planning...I get to wing it as I go. :)

Grapefruit-sesame vinaigrette ~

2011-04-10T18:30:00.000-07:00

Sunday lunch

Grapefruit-sesame vinaigrette ~

Juice from one grapefruit, ruby red
2 T. champagne vinegar
1/2 tsp. dijon mustard
2 garlic cloves, minced
2 T. honey
1/2 tsp. toasted sesame oil
1/2 tsp. kosher salt
Pinch cayenne
4-5 T. olive oil

In a small saucier, reduce the grapefruit juice to 2-3 T.
In a mini-processor, blend the minced garlic, champagne vinegar, dijon mustard
Add the honey, sesame oil, salt, cayenne.
Slowly add the olive oil.
Easy peasy, especially tart.

A serene spiritual Sunday.

xoxo
Eskimo kisses.

Sofia cake, part two

2011-04-06T11:15:00.000-07:00

~

After filling the particular pan we used for Sofia cake the other day, we had some batter leftover. True it could have held the entire amount, but better safe than sorry when baking up a new recipe and a pan not used often. I got out my mini angel food pan - I think I've used once - I certainly do not want to clean the darn thing...even though I was drawn to buy it when it showed up on a clearance sale rack. It's a sweet pan, but I find the cakes are too large for one person. We gave it go when Sofia wanted to add some coconut to the top of her pumpkin-almond cake. Caramel sauce added at plating time and it was definitely a sweet dessert for the kidlets.

Sofia cake ~

2011-04-03T20:51:00.000-07:00

~ Sofia cake ~

Sofia cake for a spiritual sunny Sunday gathering. It was Miss Little Bit and myself alone all weekend. Truth be told, I was grumpy and testy a fair percentage of the weekend, I felt for her. I did pull it together to ask her if she wanted to help me make a cake for Sunday's spiritual gathering, I was on snack duty. I already had brownies made, more snacks were needed. Please forgive the oil....I was low on butter, feeling financially pinced, I had lots of oil on hand, was too lazy to run to the store. Pick an excuse, most of them are hardly valid save the second and last one. Substitute 1 1/2 sticks melted butter or simple cream room temp butter with the sugar, the flavor will be softer, richer, more depth with butter. On to...

Sofia cake ~

3 1/2 c. flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

4 tsp. pumpkin spice

2 c. sugar

1 c. oil (or substitute 1 1/2 sticks butter)

15 oz. pumpkin puree

4 eggs

1 c. buttermilk

1 tsp. vanilla

1 tsp. almond extract

1 c. chopped whole almonds

Why almonds? Because when I asked Sofia is she wanted nuts, that I had plenty of almonds, she replied, "Yes! When I think of almonds, I think of yummy!" I don't feel the same about almonds. This is not my cake.
Preheat the oven to 350 degrees. Butter and flour a baking pan of choice. Either a bundt or angel food size pan with a removable bottom.
Mix the dry ingredients together in a separate bowl.
In a mixing bowl, combine the pumpkin, sugar, oil, eggs, extracts. Mix well.
In thirds, add the flour mixtures and buttermilk, starting with the flour, ending with the buttermilk.
Fold in the almonds.
Bake for....oh....start checking on it at 55 minutes. It might take 10-15 minutes longer than that. I'll leave that to you and your oven. It should spring back or leave no crumbs on a toothpick...or a pretty handy dandy Swedish cake tester like we have. :)

Tablespoon Pork Dumplings ~

2011-03-31T12:35:00.000-07:00

Seeing color, happiness came to my eyes, seeping to my heart

It happened again, last night. I fell in love with myself. There was silence from children intently eating. This went over well. Better than a previous experiment with dumpling recipes. This is a keeper.

It seems whenever I find an Asian recipe for almost anything I want to try, I am missing much of the list. I don't keep fish sauce in the house, I've learned I don't care for it. I may or may not have soy sauce in the house - it's awfully high in sodium. Coconut aminos is good, but it's shelf life, even in the fridge, is not long. I certainly don't have napa cabbage on hand. I do, however, almost always have a purple cabbage in the recesses of my fridge stock. Curious. Anywhoo....what I didn't have made me substitute what I did for these pork dumplings. As I was adding various bits...I noticed I was adding items in tablespoons...it did take a tablespoon of this...a tablespoon of that. While mixing pork dumplings, I started humming and singing and swaying ~~

Tablespoon Pork Dumplings ~

1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. tapioca flour
1 T. minced fresh ginger
1 T. minced garlic
1 T. hoisin sauce
1 T. Vermouth
2 T. minced shallot
3/4 lb. ground pork
1 c. thinly sliced and finely chopped cabbage
Wanton wrappers

In a small bowl, mix salt, pepper, tapioca flour, ginger, hoisin sauce, Vermouth, and shallot.
In a larger bowl, add pork and cabbage. Add the flavorings. Mix thoroughly.
Using a tablespoon scoop, place the pretty colored pork mixture in the middle of a wanton wrapper.
Wet half the edges with a wet finger. Press out the air and seal.
Ready a pot of boiling water.
Slowly add dumplings. Do not crowd. Depending on the heat of your water, cook on a low simmer 6-10 minutes. Test one. They will still be pink when done (the salt does this, I believe).

Sad picture, delicious dumplings

Eskimo kisses ~ real ones
xoxo

After school snack ~

2011-03-29T16:40:00.000-07:00

I need more white dishes. I do, I do.

I cannot believe my children liked these. I didn't care for them. *laughing* I made them whole wheat. There was a low amount of sugar compared to other scones. Annabelle and Little Bit asked for a second one. Amazing. I'm happy that my children will eat something that low in sugar and entirely whole wheat. Nic...well, I got the "so-so" sign with the hand when I asked him if he liked them. Me? Not the tolerant one again, I see. I ate the middle and tossed the rest. *blush* This recipe is by no means close to the oh so flaky original in the end result...but there it is...our after school snack today. Cleaned up away from white flour.

With a couple substitutions and a minor change - -

Recipe cut in half, sugar amount remains at 3T. to 2 c. flour.
Whole wheat pastry flour instead of white.
Marionberry jam, of course.

http://thebakeryspot.com/grand-central-bakerys-jammers-recipe.html

Lil' nose rubs, Eskimo kisses...real ones ~
xoxo

Black bean burgers ~

2011-03-29T12:57:00.000-07:00

Our Meatless Monday without a ringing endorsement for this recipe? Annie liked it quite a lot. Nic got into the taste 1/3 way through. Sofia was being Sofia, kinda picking at her plate once again, her eating style has mood of it's own. I wanted to make a great veggie burger and came up with that will need tweaking. I analyzed as I ate.

Maybe some nuts or whole grains such as some barley. With as long as barley takes to make do I want to make some just for 1/2 c. in black bean burgers? No.
Taste for not only salt, but overall savory flavor before adding the egg.
What the particular brand (Trader Joe's) of whole grain buns good? Meh. This is where I miss white flour, for burgers. And now burgers of any sort, including veggie burgers.
I thought a good intensely flavored tomato compote would have done wonders for the burger overall - along with a change of bun.
A whole grain artisan bread, sliced and toasted would have been better.
A smothering of carmelized sweet onions would have been delicious.
Olive oil sauteed mushrooms...uh huh.
Now I'm just dreaming in type...my children were perfectly happy with this it as served. When I experiment, my mind wanders if it needs tweaking. Just the bun and the burger, with a little cheese...was not flavorful enough for me. Next time...more add-ons. :)

In a meeting today I was told I had high expectations of my children. I do in all people really. That is a two sided coin, most certainly. When I don't let some things (and people) be good enough...my focus on appreciation is blurred. These burgers were good enough and enjoyed last night.

Meatless Monday dinner

Black bean burgers ~
Makes 4-6

2 c. black beans, cooked
1/4 c. shallots, sliced
1/4 c. green onions, sliced
1-2 tsp. chipotles in adobo sauce
1/4 c. cilantro, chopped
Shy 1/4 c. roasted red pepper
1/2 c. whole grain dried bread crumbs
1 1/4 tsp. salt
1 egg, beaten
Olive oil or canola oil

Saute the shallots with a pinch of the salt, about 3-5 minutes on medium heat.
Add the garlic, saute another minute. Remove from heat.
Add the onions and garlic, cilantro, red pepper, bread crumbs and salt into a food processor. Pulse 3-4 times. Add the bean and pulse just to combined. Leave it chunky. Remove to a bowl.
Fold through the mixture so it's combined. Taste and adjust if necessary. Add egg, fold to combine.
Form into patties. Refidgerate for at least 30 minutes.
When ready, heat a saute pan on medium. Heat on both sides, about five minutes each side.

Eskimo kisses ~
xoxo

Before cooking

Blue Monday ~

2011-03-28T16:23:00.000-07:00

Blue bounty

I was sitting at my desk this spring break, alone in the house as my children were gone. A stillness felt as the sunshine came in the front window. The window with the view with the reminder that looking at warehouses and tires are a sign that I am poor...and also...that I am happy. The light of sunshine met my blue desk, the blue on the cover of my current read, my blue reading glasses...I thought, "Blue Monday picture!" The camera caught my Levi's. :) I appreciate the sunlight as it casts light through the front window first...then to the side window facing the street as it rises higher in the sky. It feels as if it's a gift of a pause in time to remember to slow down and appreciate. I do. *love*

A nice place to share blue ~ :)

I was surprised to find the vibrant color inside my weekly flower choice, tulips. These were especially large compared to the smaller tulips I have purchased lately. What a happy little find that made me smile...and think of Sally's favored color.

“Ever since happiness heard your name, it has

been running through the streets trying to find you.”

~ Hafiz

Sundried tomato vinaigrette ~

2011-03-25T15:03:00.000-07:00

I like our dressings to be on the tart side, with a hint of sweet...but always ending with the tart remaining on the tongue. I also tend to use less olive oil in relation to vinegar. I don't measure when I make dressing, but this time I did - so my children would have a reference of what we used on our salads. :) This was my lunch today....oh...light and subtle.

Sundried tomato vinaigrette ~

6 sundried tomatoes (not from a jar)
1/4 c. spiced pear cider
1 garlic clove, minced
1 T. Dijon mustard
1 1/2 T. blackberry honey
1/2 tsp. kosher salt
Freshly ground pepper
2 T. champagne vinegar
1/3 c. olive oil
3 T. water

In a small saucepan, heat the cider and tomatoes together, bringing to a simmer. Reduce to a very low simmer, simmer for 15 minutes.
Add the cider and tomatoes to a small food processor. Add the garlic, mustard, honey, salt, black pepper and vinegar. Process this until smooth.
Add the olive oil and the 3 T. water. Process again until smooth
Adjust any season of salt or sweet that you might like.

Wordless Wednesday ~

2011-03-23T10:27:00.000-07:00

A photo of my photo. My grandmother, my mother (left) and my mother's baby brother.

Wordless Wednesday link

Noodle soup with coconut milk and shrimp ~

2011-03-17T21:56:00.000-07:00

Close up. Ready.

I ran across a recipe for this soup in an old copy of Fine Cooking. As I read the list it quickly became thought of, "I don't have that, I don't have that, or that...". So, I made do with what I did have on hand. I used the dried lemongrass I found at the health food store some time back. I don't know how well it would work alone with additional lime, considering it was not the only tart flavor, having key limes on hand to boost the citrus aspect of this soup.

I was very proud of this outcome, that doesn't happen too often for me. I am often very happy and pleased, but this was something so different for me to make because of the scratch paste...I was quietly beaming inside. That and my scratch Thai or Chinese is usually mediocre. This took a bit of prep time, more than the cooking process...that alone I was proud of because a lot of prep is something I am not always crazy about. I am so grateful that my children love such a variety of foods, especially seafood. It makes my heart float at times ~ :)

The kidlets were very happy with this, especially my little shrimp eater, Annabelle. She actually lights up when we have shrimp. Nic came to the stove as I was starting the saute' and asked if he could tell Annie, because it would make her happy, and he wanted to see that. I thought that was cute. Not that I let him...I wanted to wait to see her happy face light up at the table. :)

Linked to this wonderful place to share on Fridays ~ :)

Noodle soup with coconut milk and shrimp ~

1 small onion, rough chop (approx. 1/2 c.)
2 inch piece of ginger, peeled, chopped
5 garlic cloves
2 heaping T. dried lemongrass
1/2 jalapeno, exterior only - no seed or vein
1/4 c. cilantro leaves
1 tsp. fresh ground cumin
2 tsp. brown sugar
2 T. hoisin sauce
2-3 T. water
2 T. oil

1 lb. shrimp, shelled and deveined (save shells) - I used 21/25 ct.

2 c. chicken broth
3 c. water
14 oz. coconut milk
1/4 c. fresh lime juice
1 - 1 1/2 tsp. kosher salt
Bean sprouts - optional

6 oz. rice noodles, thick

In a food processor, put the onion, ginger, garlic, lemongrass, cilantro, cumin, sugar, hoisin sauce Make a paste.
Heat a soup pot or large saucier over medium heat. When hot add oil and paste. Saute the paste, stirring often until it softens and the scent is very aromatic...about 5-8 minutes.
Stir in the shrimp shells and cook until they become pink, about two minutes.
Add the stock, water, and coconut milk. Let it come to a simmer. Simmer for approximately 30 minutes.

Bring a pot full of water almost to a boil, then turn off the heat.
Soak noodles in the water for five minutes. Drain, rinse.

Strain the broth into another pot and put back on the low heat.
Add the shrimp, cook through, about 3 minutes.

Divide the noodles between the bowls. Ladle the broth and shrimp into the bowls. Add more cilantro, bean sprouts and cucumber.

Notes ~ ~

I took the extra half of the jalapeno, removed the seeds and vein to have it sit in the simmering stock stage for about ten minutes. Taste the broth as you go along. Your pepper might be very spicy, mine wasn't. Monitor your heat ~ excess heat never makes anyone happy.

Toodles ~
It's latte time
xoxo

Brown Jasmine rice with cilantro, lime and shallot ~

2011-03-17T13:53:00.000-07:00

An uninspiring picture...a good recipe

Uh huh. Rice -- A Recipe. (I didn't say that with a whole lot of confidence. *smiling*)

I made this last the other night with Taco Tuesday. Annie said, "What did you do to the rice, Mom? It's great!" I was looking forward to how that little bit of lime juice would taste in the end result. The shallots blending into the rice...why Sofia didn't have to avoid one little bit. :) I mentioned that next time I might like more cilantro, to which Sofia said, "I thought it was so yummy, I don't think you could make it yummier." This is a keeper recipe. As are my children, whom I am head over heels in love with.

Brown jasmine rice with shallot, cilantro and lime ~
This makes a lot, I purposely do this for leftovers

2 c. brown jasmine (or basmati) rice
3 1/2 c. warm water
Juice from two key limes
2 1/4 tsp. kosher salt
1/2 c. chopped shallots, or quarter cut each shallot bulb and slice
2 T. olive oil - or canola
1/4 - 1/2 chopped cilantro - the amount is your call. Isn't everything?

Heat a pan on medium high. Add the oil when hot.
Add the shallots and 1/4 tsp. salt. This is a fast saute due the high heat, just a minute or two to wilt or brown, but careful to not burn.
Turn the heat up to high. Add the rice and stir to coat with the oil. Let some of the rice turn white.
Add the water, cover. Let come to a boil.
When at the boil, add the salt.
Reduce to a very low simmer. Cook approximately 40 minutes.

Notes --

If your heat is too high, it will cook too quickly, too low and it will take longer. Check from 30 minutes on. When I hit 40 minutes and I can still hear water simmering in the bottom (Oy, I do not care for my new stove with the low flames) I will test a bit of the rice and if necessary leave the lid off to finish with water evaporation.

As mentioned, this makes a whole lot. Half this recipe for all four of use still leaves leftovers. I use it later in the week as part of meal planning, lunches, fried rice, etc.

Ending with the other uninspiring picture

Eskimo kisses ~
Sweet nose rubs.
xoxo

Whole wheat flour tortillas ~

2011-03-16T13:58:00.000-07:00

Oh, the things I do now to pass the time. I do amuse mahveryownself.

Love, love, love homemade tortillas. So did Former Hubby. As a matter of fact, I still smile when I recall the first time I made tortillas. He took that first bite, his face lit up...smiling big and happy at me...saying, "These are sooo much better than store bought!! We now have to have these all the time!" (There is that "we" again.) He was too cute, because it meant he wanted me to make them...but requests used to make me grumpy. I didn't make homemade every time we had tortillas on the menu, and he did pout a little when I didn't make them. That was cute, too. Sometimes. :)

Fast forward more than a decade - here I am adjusting the favorite recipe for the myself and the kidlets. The original comes from Mesa Mexicana cookbook - oooh, how I loved that early FoodNetwork show, Two Hot Tamales. I've not made or tasted (at various homes by others) a better recipe as listed in their book.

This is changed by the nature of steering away from white flour. Whole wheat pastry flour enters. Crisco be gone. Welcome palmfruit shortening.

Whole wheat flour tortillas ~~
Linked to the blog Wild Yeast

2 c. whole wheat flour
1/2 c. tapioca flour or corn starch
3.5 oz. shortening
1 tsp. salt
6 - 8 oz. warm water - start with the six ounces

Mix the flours with salt in a food processor.
Add the shortening and pulse to a slightly coarse meal. Remove to a bowl.
Pour in the water, mix with hands until it comes together. This is messy and fun! Tactile ~ :) Okay, you can use a wooden spoon to gather it.
Dump onto a floured board (counter) and knead until smooth. It should be soft and pliable.
Divide into 8-12 pieces depending on the size you desire. Roll each into a ball.
Place on a baking sheet and cover with a tea towel. Let rest 15 minutes and up to an hour.
Cut 7-11 squares of parchment or wax paper...these will be the liners for the raw rolled out tortillas.
Roll out each one, using flour as necessary. Stack on a plate using the cut papers.
Heat a pan on medium heat. Have ready a clean plate with a clean kitchen towel folded in half. This will be the home for the warm tortillas stacked and cooked.
Cook the tortillas one at a time, until puffy and slightly brown. 30-45 seconds each side. Longer if your pan is not hot enough. Too hot and it will burn quickly.
Insert the first tortilla in the towel, add as you go along.
Did I mention how much better these are? And they are fun to make, too.

Notes - -

I do use regular white flour for dusting the board to knead and roll. I divide into 12 pieces and roll these much thinner than I do the white flour version.

For the most part, this took the 3/4 c. warm water because of the cornstarch and less flour than the original recipe. This will also depend on what whole wheat flour you choose to use.

I added the cornstarch to not have an overly whole wheat taste in the end result. These are just soooo good. All three kids loved these just as much as they remember the white flour version. Good stuff. :)

Bad picture, delicious tortillas

Eskimo kisses ~~
xoxo

Grilled skirt steak ~ Taco Tuesday ~

2011-03-15T13:06:00.000-07:00

I forgot the shallots and garlic in the picture...but not the marinade.

Because Sofia Mae heard someone on TV say Taco Tuesday and she said that sounded fun, that we should do that sometime. Okie dokie. The pure happy enthusiasm at the simplest thing is so beautiful. How is it not contagious? Taco Tuesday it is.

Marinade for skirt steak ~

3 T. lime juice ***Note added after - less if you don't care for lime taste on your meat, 1-2 T.

3 T. olive oil

1 1/2 T. Worcestershire sauce

3 garlic cloves, rough chop

Shallot, sliced - very scant 1/4 c.
2 T. rough chop cilantro
1/2 tsp. ground cumin
Salt and pepper - 1/2 tsp. each
1 tsp. chipotle in adobo puree

1 lb. skirt steak (we tend to use a 3/4 lb. package for the four of us)

Mix the marinade ingredients, pour into a freezer baggie.
Add skirt steak. Let marinade in the fridge at least four hours, but not more than 8.
Grill as desired. I like a little past medium.
Cut on the grain in thin strips.
Num, num. :) I hope.

Eskimo kisses ~
xoxo

Menu Plan Monday ~

2011-03-14T17:18:00.000-07:00

I had to have a picture of some sort. This is a snapshot of my regular morning start, a latte. Ranunculus makes me smile.

I'm trying! I'm trying! Mumble, mumble. "Organization is the key to freedom." *sigh*   This goes against my very disorganized nature, my dysfunctional illogical thoughts of what obligation is in reality. Good for me for any step towards simplicity. Our menu this week - at least for dinners. I'm actually excited for these meals this week.

Meatless Monday ~ ~

    Whole wheat rosemary focaccia
    Roasted veggie & pasta bake (whole wheat penne)


Taco Tuesday ~ ~   Sofie’s request, she heard this on TV and liked the sound of it. "We should do that sometime!"   We. Me. :)

    Grilled skirt steak
    Assorted sautéed veggies
    Whole wheat flour tortillas
    Cilantro-lime-shallot brown rice

Wednesday ~ ~

    Shrimp, coconut milk and noodle soup
    Brown jasmine rice

Thursday ~ ~

    Jamaican meat pies
    Broccoli

Friday ~ ~

    Hamburgers
    Sauteed zucchini

Soft folds with my hope

Whole wheat rosemary focaccia ~

2011-03-14T16:50:00.000-07:00

A bell rings...the sort that begs for an announcement.

Still with a hint of warmth lingering on the fresh cut bread at the time of first tasting, the girls say they love it, they asked for "just another thin slice?" Former Little Dude looked a bit cautiously at me and said, "I don't care for it. I don't like whole wheat. I mean...I'll eat it if you use it for a burger, but no, I won't eat it.". Ack! Ack, again! This is not acceptable. I am now taking applications for a new son. Because there ain't one thing wrong with this earthy version of focaccia. Poor boy. He's going to be hungry tonight.

My guinea pig recipe for whole wheat focaccia ~
Linked to the Wild Yeast blog

1/2 tsp. yeast
1 1/2 c. warmish water - 90 degrees or so
9.5 oz. sponge starter
11 oz. whole wheat pastry flour
10 oz. whole wheat flour
1 T. kosher salt
3 T. olive oil
3T. milk, room temperature
1/4 c. chopped rosemary

Mix the yeast and water, let sit five minutes.
Add the sponge starter, break it up.
Add the salt, then the milk and oil, then the flours. Knead or use mixer with dough hook.
Let the dough rest for ten minutes, then knead for another five minutes.
Add rosemary now or wait until the next day.
Let rise in the fridge overnight. (I let it go two full nights in the fridge)

The crumb

Bring out the dough the next morning, let it come to almost room temperature.
Add rosemary now, kneading into the dough, if it was not done the night before.
When the dough is room temperature, divide into two well oiled 10" round pans.
Preheat oven to 400 degrees.
Let rise until almost double. Top with more olive oil, more rosemary if desired and a sprinkling of kosher salt.
Bake for 30-35 minutes.
Cool in pan ten minutes, remove.

Notes --

I'm quite happy with this recipe. The long two night rise with the sponger starter is wonderful for added flavor. I didn't do two nights on purpose, but didn't make the time over the weekend to take it out after one overnight sitting in the fridge. Next time I believe I will do less flour, for an even softer, hopefully lighter dough.

Toodles ~
xoxo

Blue Monday ~

2011-03-14T14:57:00.000-07:00

Showing things of blue on Mondays ~ :)

A garage sale find, several years ago...


Organizing life, weeding out the choas

Whole wheat sponge starter ~

2011-03-14T14:45:00.000-07:00

A practice in patience

More or less a pound of whole wheat sponge starter ~
(a basics post)

1 3/4 c. warm water - 105 degrees or a little warmer.
1/4 tsp. yeast
16 oz. whole wheat flour

Mix the water with the yeast, let sit five minutes.
Mix in the flour well, knead or use the mixer - 1-2 minutes.
Let sit at room temperature several hours. Use before it is ready to collapse.
Or put in the fridge to use the next day.

I tend to make this in the late morning. Then make a bread dough using some of the sponge that evening, the dough goes in the fridge overnight to build flavor. Inevitably, I have extra sponge starter that goes to waste.

Subtle blue ~

2011-03-07T00:01:00.000-08:00

How will you know the difficulties of being human,
if you're always flying off to blue perfection?
Where will you plant your grief seeds?
Workers need ground to scrape and hoe,
not the sky of unspecified desire.

--Rumi

Soft sounds

First down

Blue covering

Blue kayak

Second blue jacket, going down


Blue coverings must be the norm. Hand paddles.

Sunday wandering - 3/6/2011

Today I'm out wandering, turning my skull
into a cup for others to drink wine from.
In this town somewhere there sits a calm, intelligent person,
who doesn't know what [s]he's about to do!
-- Rumi

Understanding

Tarts on Tuesday ~

2011-02-22T21:45:00.000-08:00

Your slice. Do you like corners?

"My. What a long post you have."

Easy peasy. Nice and easy. Though long winded in word. It's the way I am.

Tart dough. Heaven forbid, I was just about out of powdered sugar, thus the granulated and powdered sugars in the same dough. This makes more than the two tins shown. Plan on making an extra little tart with the extra dough, say a cute 6" tart. You'll have almost a third dough leftover depending on how thick you line the tins. Or toss it. Or cut the flour by a third, the butter by a third, the sugars by a third and use one egg and one yolk. Or just make as listed. Options, options, always there are options.

The ever forgiving tart dough ~

3 c. flour
1/2 c. powdered sugar
1/4 c. granulated sugar
Pinch salt
16 T. cold butter, diced
2 eggs

Mix flour, sugars, salt in food processor, blend.
Add butter and cut in on pulse until pebbly.
Add the eggs and pulse until it just comes together.
Dump on a lightly floured counter and knead a few times if necessary. Do not over knead.
Divide dough into halves to roll out. There will be quite a bit of excess.
Roll out to 1/8"-1/6" thick to line pans.
Chill tart pans until ready to use. I will do five to ten minutes in the freezer if I am to use them very soon, such as baking blind or par-baked shells

Parchment is your friend. Par-baking for the caramel ganache tart.

Apple tart ~ oh, boy ~ yummers.

Pick your apples. For pies I prefer a mix of Granny Smith and McIntosh. For these quickie tarts, I used Granny Smith.

The sugar and thickener ~

I use approximately 1/4 - 1/3 c. sugar for every two apples I use in tarts. When I slice and arrange apples as I have in these apple tarts, each serving is a half an apple. Uh huh, I believe that is very generous. This tart pan takes two apples. Sweetness is up to you, of course.

I keep tapioca flour on the baking shelf. I use a teaspoon per cup of sugar for apple tarts.

What this adds up to for this tart ~
(I had extra)

Sweet spinklings ~

1/3 c. sugar
Pinch salt
1/4 tsp. tapioca flour
Scant 1/4 tsp. cinnamon
1/4 tsp. freshly ground nutmeg.

Is that oatmeal?

I sprinkle some of the sugar/tapioca on the bottom of the tart, about a tablespoon. Add struesel and nuts if you like. I like. :)

Add the apples halves that have been peeled, sliced to 1/4 tsp, fanned a little. Eat the edges if you need to so that the apples can be laid out like falling dominos in the pan.
Sprinkle each apple with approximately 3/4 tablespoon sugar. More if you like, you'll have enough.
Sprinkle optional streusel and nuts.
Bake at 400 degrees for 35 minutes.

Delicious length

The tarts are laid out two by two, hurrah, hurrah

A little whole wheat sweet ~

2011-02-18T15:14:00.000-08:00

For the four in the hood

I wanted something less sweet, a little less big, a little less fat, and completely whole wheat. I wanted something this was not...boy how I do love that recipe, though. *sugar love* I also wanted to use the two leftover bananas I had sitting around, though I prefer berries in my quickbreads. Today I was merely practical, also working the whole grain momentum I have going and I had extra time to make the kidlets their after school snack.

The texture ~ this will be on the light spongy side as it's low in fat. It has the hint of banana to it in taste and scent. I truly like my baked goods less sweet and this first time experiment with ratios and ingredients hit the spot in satisfying that little sumthin'-sumthin'.

Whole wheat banana cakelettes ~
(is that a word?)

1 1/2 c. whole wheat pastry flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg, freshly grated

4 T. butter, softened
1/2 c. brown sugar, packed
2 T. white sugar
2 eggs
1 tsp. maple extract
2 overly ripe bananas, mashed
1/4 c. buttermilk

Preheat oven to 350.
Line six 4" pans with parchment.
Mix dry ingredients, set aside.
Cream butter and sugars, add extract.
Add eggs one at a time, beating well after each addition. This will be a loose egg/sugar mixture.
Add the bananas at this point or wait to fold them in last.
Add half the flour mixture, mix well.
Add the buttermilk, mix well.
Add the remaining flour.
Fold in almonds.
Divide the batter into the six pans, top with extra almonds.
Bake for approximately 30 minutes...make sure they spring back to the touch.

Banana almond cakelette

Crumb peek

Playing in the kitchen with Love ~

2011-02-16T11:49:00.000-08:00

Our yield

Bob's Red Mill Basic Pasta Recipe ~

1 1/2 c. semolina flour
1/2 tsp. salt
2 eggs
2 T. water
2 T. olive oil

Beat eggs with water and olive oil
Mix flour and salt
Add wet to dry, knead 10 minutes.
Let rest 20 minutes, covered.
Roll as desired ~ we did to #6 on my roller, next time I'll stop at #5. I prefer a thicker noodle, with some bite to it.

Nests of fresh flour dusted noodles


Love & Play

The obligatory really bad food picture ~ :) Quick bolognese sauce with our noodles

I love.

2011-02-14T20:11:00.000-08:00

Feelings of love in blue. :)

Sofia's handmade valentine's card for me. Her pop-up heart, her poem.....

You are my sun in the air.

My little baker.

You are my mayor.

You are a bird in the sky.

I will never know why.

You brighten my spirit.

Happy valentine's day, Mom.

Sofia Mae, 7 yrs. old


Is spreading ganache for someone that is appreciated, spreading love? Yes.

1 1/3 c. heavy whipping cream

12 oz. semi-sweet chocolate

Heat cream to boiling, pour over chocolate.

Let sit five minutes, covered.

Gently stir.

Let sit several hours until ready to spread.

Lick the spatula when done.


Love in the shadows.

I have extra hugs and kisses.

Never waiting for someday.

An ample supply.

Some are for you.

Happy Valentine's Day

Happy Love Day

...love every day

...love in every choice.

Happy Blue Monday!

Heartfelt conversations with self ~

2011-02-10T16:08:00.000-08:00

Where we sit together every night, sharing love and food. A photo from Summer 2010

Can a blog have recipes and no pictures? Yep.
Am I still blogging for myself, a hobby and my children? Yes.
(Annie was amiss when I said I was thinking of ridding myself of this hobby...she enjoys this little corner of myself.)
Can I continue to stomach using my current camera, pointing it at my children, the things I love the most? I don't think so.
Have you ever cleansed your spirit of material goods that held unloving energy, retaining only the lesson?
Who is nodding?
Does the search for a camera overwhelm me? Sort of. I take mediocre pictures anyway. I only need something that makes me happy. Happiness is easy.

Costco has some really cute little cameras for close to a hundred dollars. I'll be mulling that over. Until then --

I have several older pictures of food in my files, items I meant to write up the recipes and post. I could just plug those in until a fresh camera makes its way into our little hood home. Or I could simply wait to blog when I do get a new camera. Internal conversations.

The Guest House
by Rumi

This being human is a guest house.
Every morning a new arrival.

A joy, a depression, a meanness,
some momentary awareness comes
as an unexpected visitor.

Welcome and entertain them all!
Even if they're a crowd of sorrows,
who violently sweep your house
empty of its furniture,
still, treat each guest honorably.
He may be clearing you out
for some new delight.

The dark thought, the shame, the malice,
meet them at the door laughing,
and invite them in.

Be grateful for whoever comes,
because each has been sent
as a guide from beyond.

Crunchy Mocha Love ~

2011-02-02T15:26:00.000-08:00

What is a cookie that isn't sweet? A biscuit? I am not sure, but this cookie is far from sweet. This is one another recipe I played around with. These are the times I feel I have an different than average like for what is not traditional. This cookie, most likely due to the strong mocha flavor derived from the espresso powder doesn't not register a sweetness on the level of a sable or even a chocolate shortbread. Given my ~~addiction~~ fondness for all things made with flour, I am fine with the none-too-sweet result of this cookie. The chocolate ups the sweet factor, especially if using milk chocolate.

For less mocha flavor and more of a straight almond shortbread style taste, leave out the espresso. Next time I think I will.

Crunchy Mocha Love ~

8 oz. powdered sugar
1/2 lb. unsalted butter, softened
1 tsp. vanilla
1 egg
1 egg yolk
1 T. instant espresso powder
9.5 oz. unbleached flour
3.5 oz. cocoa powder
1/2 tsp. salt
4.5 oz. sliced almonds, chopped

Cream the butter and sugar.
In a small bowl, whisk eggs. Add vanilla and the espresso powder, mix until dissolved.
Add the egg mixture to the butter mixture. Mix thoroughly.
In a separate bowl, mix flour, cocoa powder and salt. Add this to butter/egg mixture.
Add the chopped almonds.
Wrap the dough and chill for at least two hours.

Roll out the dough to 1/8"-1/4" depending on how thin you like your cookies.
Bake at 375 for 12-16 minutes. They will be a little soft when warm, but will firm up when cool.

Three from the same batch ~ all a little different ~ like my babies

February 1st, 2011

2011-02-01T00:00:00.000-08:00

~

"I've not been very respectful of that what is love residing in self, especially in the handful of years past. I think I'll fall in love with myself this year." This was my thought last week while meandering the aisles of a thrift store, something to do outside my home to keep my mind busy. A few minutes later I came across this item sitting on a disorganized shelf ~~~~

I've wanted one of these tin molds of this particular shape for double digit years on end, but would never justify the money on what was not a necessity. I just had to smile at the timing, note what was now necessary and say Thank you ~

I'll be making the wonderful mousses I never have because I was waiting for that ridiculous someday that is happening every moment in time. I'll share the results around Valentine's, for myself, for my children. Happy-happy-joy-joy. :) I like falling in love with everything. Happy upcoming Valentine's Day -- may you fall in love with everything.

In the early dawn of happiness
you gave me three kisses
so that I would wake up
to this moment of love.

Rumi

"The most desired gift of love is not diamonds or roses or chocolate. It is focused attention."

- Richard Warren

"A fool in love makes no sense to me.

I only think you are a fool

If you do not love."

- anonymous quote

"Love is an act of endless forgiveness, a tender look which becomes a habit."

- Peter Ustinov

"Lovers don't finally meet somewhere.

They're in each other all along."

- Rumi

Spring by Mary Oliver

Somewhere
a black bear
has just risen from sleep
and is staring

down the mountain.
All night
in the brisk and shallow restlessness
of early spring.

I think of her,
her four black fists
flicking the gravel,
her tongue

like a red fire
touching the grass
the cold water.
There is only one question:

how to love this world.
I think of her
rising
like a black and leafy ledge

to sharpen her claws against
the silence
of the trees.
Whatever else

my life is
with its poems
and its music
and its cities,

it is also this dazzling darkness
coming
down the mountain,
breathing and tasting;

all day I think of her –
her white teeth,
her wordlessness,
her perfect love.

Menu Plan Monday

2011-01-31T21:20:00.000-08:00

*oy* This was work, mentally and organizationally for me. *laughing* I'm almost never this organized, and it's an effort to do so with menu planning. I cook by mood, keeping a well stocked interesting ingredient pantry....or so I think. I kind of have a rough idea of what I can and will make when the mood strikes, sometimes days in advance, but write it down? That I do not do. But having the need to clear off my plate since the first of the year to allow for some re-grounding to be more present, more respectful to myself...organization and little efforts are being re-worked. I'm not looking into the future to maintain this, but knowing that writing things down, spending less money, making less waste is easy on the heart and mind.

I hope to post some of the recipes such as the apple cheesecake bars, barley soup and now a new favorite as of dinner tonight - our new everyday bread as it was dubbed this evening.

Monday ~

After school snack - - Vanilla yogurt parfaits with banana and blueberries

¼ c. peanuts

Dinner ~ Beef barley soup

20% whole wheat homemade baguettes

Apple cheesecake bars

Tuesday ~

Breakfast - - Hard boiled eggs

Homemade raisin bread, toasted

Grapefruit supremes

After school snack - Blueberry crumb cakes

Milk

Dinner - - “Brinner” - according to Sofia - breakfast food at dinnertime.

Turkey sausage links

Scrambled eggs with cheese, shallots and herbs

20% whole wheat homemade baguette for French toast

Wednesday ~

Breakfast - - Oatmeal - Sofia Favorite ~ :)

After school snack -- Hummus and crackers

Dinner - - Chicken stewed in coconut milk and spices - inspiration will be from here.

Jasmine rice

Roasted asparagus

Thursday ~

Dinner - - Fish sandwiches using cod, blackend spices, served on homemade challah rolls (less sugar)

Broccoli

Friday ~

Dinner - - Black bean soup from freezer

Cheddar scones

Spinach salad, homemade croutons

*whew*

Cauliflower soup critiqued with love ~

2011-01-23T21:11:00.000-08:00

Blue soup bowl purchased just for Blue Monday ~ :)

Soup with kids. On Wednesday.

Sitting at the computer, I say, "The soup had too much sage didn't it? I'm going to reduce the amount of sage."

Former Little Dude - "Yes, it did." Looking over at me, "You're not going to post that soup on your blog are you?" Said tenderly, "It wasn't that great of a soup. The picture you took doesn't look very good. I don't care for cauliflower a whole lot" Well, now. Okay.

A few minutes later Miss Annie and Little Miss Sofia enter the room. I mention the soup. Annie, "I loved the soup! It was great! It tasted cheesy, it was delicious." Okie dokie. I have not lost my soup palette mind.

Miss Sofia, "It was okay. I don't care for that flower stuff." Young, honest, verbal.

It seems Annabelle and I liked it just fine.

Fast forward to Soup with Kids on Saturday afternoon - they happily and quickly ate leftovers of this, all with lots of yummy sounds and expressions - all three of them. Go figure. Me? I love this brothy soup and will impose it on them again. :)

Just Fine Kitchen Sink Cauliflower Soup ~

(A bunch of leftovers redone)

2 - 4 T. olive oil
1 medium onion
1 large carrot, peeled, thinly sliced in rounds or half rounds
3 cloves garlic, minced
3 T. flour
1 qt. chicken stock, more if desired
1 tsp. sage, chiffonade
Two bay leaves
2 tsp. fresh thyme leaves
Stalk or two of rosemary with leaves - no old brown stalk. This is an infusion, to pull out like the bay leaves
1 1/2 c. shredded chicken breast
2 c. roasted cauliflower
3/4 c. heavy cream
4 oz. sharp cheddar cheese, grated
Salt and pepper

Heat a stock pot over medium, add olive oil. Add onion and carrots, toss in some kosher salt, saute until onions have some color.
Add the garlic, saute for 30 seconds or so longer. Add 2 more tablespoons oil, then the flour. Cook the flour for a minute or less.
Add the stock, herbs, chicken cauliflower, and cream. Heat to under a simmer so as not to break the cream and cheddar, 30 minutes to marry all flavors.

Happy Blue Monday!!


Homemade whole wheat sandwich bread with oats and walnuts for grilled cheese and shallot sandwiches, served with this soup

Sustenance Sunday ~

2011-01-23T20:50:00.000-08:00

~
From last weeks sponge starter batch, I made whole wheat bread with oats and walnuts, walnut scallion baguettes and fig-walnut bread. The first two were almost a straight take from recipes in Amy's Bread baking book. Though I didn't get the nice airy holes in the end result with the baguettes, it was a tasty bread. It made three loaves, one frozen. The baguette did not freeze well, even being in the freezer only less than a week. The walnut-scallion bread was nice split lengthwise, brushed with olive oil, a dash of kosher salt and broiled to toasty, then rubbed with fresh garlic. :) The whole wheat sandwich bread was only frozen three days, and it did just wonderful for toast. It was particularly tasty with jam or honey - kid approved.

Beauty

Buried in the earth, a kernel of wheat

is transformed into tall stalks of grain.
Crushed in the mill, its value increases and it becomes bread, invigorating to the soul.
Ground in the teeth, it becomes spirit, mind, and the understanding of reason;
Lost in Love, that spirit delights the sowers after the sowing.

- Rumi

Friday lunch in the hood ~

2011-01-21T17:17:00.000-08:00

Lunch for two

At 2:18p. I blurted out, "Oh my gawd! I love myself! If good cooking attracted men, I'd have a man harem." :) My son is used to talk such as this, he laughs with me.

Every so often I have moments when I fall in love with myself. This happens when I cook or bake something that I am very happy with. Today that was at 2:18p. A late lunch, but what a great lunch today. I had company. Former Little Dude has been home ill, so I had a little extra motivation to take extra time to make something special for lunch this Friday. This was it. And it will be repeated for dinner many times over in our future family lifetime. Never mind that he only ate half the pepper itself, I loved a cutting of the pepper with each bite of the filling.

I found this recipe earlier in the week, it was such an appealing picture to me. Especially appealing because I had two poblanos on the counter. Two, not four. This meant this wasn't going to be a dinner without a store run - no, thank you.   FLD becomes ill, but no loss of appetite...suitable lunch for two.

I strayed quite a bit from the recipe. First off, 1/2 an onion?   I won't cut an onion unless I use the entire thing. This is one reason I love shallots - they are the perfect size for the flavor without waste. I was out of cumin seeds to grind. I'm not sure what is up with that, that's almost unacceptable. No cinnamon, and I forgot the lime entirely. I didn't roast the poblanos, but charred them over the gas burner flame, leaving the skins intact.

2 boneless, skinless chicken thighs
1 T. olive oil
2 poblanos
1/4 c. thinly sliced shallots
2 cloves garlic
1 tsp. dried oregano
1/4 c. diced tomatoes, fresh or canned
1 c. cooked brown rice (I used jasmine)
3 oz. cheese, shredded (I used half jack, half sharp cheddar)
1/4 c. chopped cilantro

Char the poblano peppers over gas or roast in the oven. Put them in a bowl, covered with plastic wrap to steam them a little - or to peel the screen. I did gas, kept the skin. This doesn't make them as soft as roasting, but gives a nice bite when eating. Slit open, clean out all the seeds.

Heat a small saute pan over medium. Add olive oil when hot, add chicken that has been salt and peppered on both sides.
Saute 5-7 minutes on one side, turn and cover until just cooked through.
Remove from heat to cool enough to handle.
Save the juices in the pan. Shred the chicken.

Heat a 12 inch saute pan over medium heat, add olive oil when hot, and onions. Saute to some color. Add garlic and oregano, stir.
Add the tomatoes, cooked rice, shredded chicken and cilantro, and the reserved chicken pan juices. Heat through.
Add the cheese, mix well. Divide and stuff into the peppers. Use a pick to hold the pepper together if you have lost a stem. Top with a bit more cheese.
Heat in a 450 degree oven as desired, or simply broil to melt the cheese.

Warm wishes

Outdoor Wednesday ~

2011-01-19T09:13:00.000-08:00

January 19th, 2011 8:34a.

My moment of morning gratitude

Now I'll be quiet and let silence separate what is true from what are lies as threshing does.

-- Rumi

Eight precious bagels ~

2011-01-18T21:25:00.000-08:00

Nutmeg-golden raisin

Very soft, yet still chewy bagels - no high/gluten/bread flour included. Dense and chewy - not this recipe.

I just don't make bagels often, it's rare in fact. We can get good boiled bagels here in town, thank goodness. A few years ago there was only one local bagel place that didn't boil their bagels, yet still called them bagels. This is one of the few time I will get on the Food Soapbox. If they aren't boiled, they are simply rolls with holes. Anywhoo. I consider these a major treat to make. If I am making bagels, something complex is going on and I'm baking these to keep me busy. That's not always bad, and neither are these bagels.

I do like bagels that are made with bread flour. As I mentioned, these are that not particular recipe, they are quicker due to the amount of yeast...and today, ready for the kids after school snack.

Eight precious bagels ~
(on the light side, soft)

4 1/4 tsp. yeast (whoa, that's alotta yeast)
1 1/4 c. warm water
1/2 c. whole wheat flour
2 1/2 c. all-purpose flour
2 1/2 tsp. fine sea salt
2-3 T barely malt syrup
Egg white wash at the ready

Love the brass, the time worn handle

Have ready two baking sheets lined with parchment and sprinkled with cornmeal.
Bloom the yeast in the water, five minutes.
Mix the salt and flours, add to the yeast. Knead or mix with dough hook for five minutes.
Let the dough rest 10 minutes, then knead another 10 minutes - or mix with the dough hook.
Remove the dough to an oiled bowl. Let rise until double.
Get a stockpot full of water, approximately five quarts in an 8 quarts stock pot, add the malt syrup. Let it come to a boil, reduce to a simmer when ready. Meantime, shape bagels.
Divide the dough into eight pieces. Roll each into a tight ball. Place a finger in the middle of the roll and go through. Use a finger from each hand an twirl the hole open wider. Set them to rest ten minutes.
Boil the bagels two at a time, 30 seconds on each side in the simmering water. Remove with a slotted spoon of some sort and dab the bottom with paper towels of excess water. Place on baking sheets.
Brush on egg white wash, top as desired.
Bake 20-25 minutes.

Leftovers for our breakfast tomorrow

Fig-walnut bread ~

2011-01-17T21:59:00.000-08:00

~ in hands so tender ~

Fig-walnut bread ~

3/4 tsp. yeast
1/4c. warm water
8.5 oz. sponge starter
2/3 c. water - room temperature
2 T. honey
1 tsp. kosher salt
1 c. flour - more if needed
1 c. whole wheat flour
1 1/2 c. dried figs, chopped (or more)
1 c. toasted walnuts, chopped

Bloom the yeast in the 1/4 c. warm water, let it sit a few minutes. Appreciate it's scent.
Add the 2/3 c. water, the sponge, the honey. Break up the sponge in the water, like a child would - with fingers damp, joy and awe.
Add the salt to the flour, mix. Add the flour to the wet ingredients. Mix or knead five minutes. Let the dough rest 20 minutes.
Knead or mix in the figs and walnuts. Add a bit more flour if needed - up to 1/4 c. but let the dough be a sticky dough.
Shape the dough into a roll for a 9x5 pan. Oil the pan well. Set to rise until double.
Before it's almost double, preheat the oven to 450 degrees.
When double, bake for 15 minutes, then reduce to 375 and bake another 20 minutes or until done. Tap the bottom of the loaf for the hollow sound to check.
Remove from pan to cool.

I do like an egg yolk wash on this particular bread.


~ Latte snack, with blackberry honey ~

I had a little leftover sponge. Figs were on my mind for some reason, no need to question, only to head to Nature's to purchase them. I had a beautiful flour that I also felt moved to buy this week, whole grain additions. I was craving bread that is earthier, a feeling cradling appeasement to what is not yet forgiven in self. Whole grain, breads that take extra time and care, something that gives fuller when one slows down to build a foundation that will yield something with more depth, lasting good memories I've been baking a lot of sponge starter bread as of late. This bread is one that I will make many more times in my life, I was quite fond of it.

~ I know what real love is ~

Bread love ~

Sustenance Sunday ~

2011-01-16T19:11:00.000-08:00

~

Rewinding back to the last bread post, now comes the lower two in the picture...

My poor heart shrank that day

Rosemary bread ~
Adapted from the baking book, Amy's Bread

1 tsp. yeast
1/4 c. warm water
3 T. olive oil
1/4 c. fresh rosemary - chopped
15 ounces starter
3/4 c. cool/room temperature water
3 1/2 c. flour
1 1/2 T. kosher salt

Bloom the yeast in the 1/4 c. warm water. Let sit for a few minutes.
Add the water, oil and the starter. Break up the starter with your fingers. This is fun! Squishy-squishy!
Smile, laugh, squish some more - who says being middle-aged isn't as fun as being a young child. Only you ~ ~ :)
Add the salt, flour, rosemary in a bowl, mix. Add this to the wet ingredients.
Mix or knead for 5 minutes, let rest 20 minutes.
Mix or knead 5 minutes more. Removed to an oil bowl, let rise for an hour.
Put in the fridge 8 hours or overnight.
Remove from the fridge, let come to room temperature.
Form into two rounds, cover loosely with oiled plastic wrap rise until almost double, allowing time to preheat the oven.
Preheat the oven to 450 degrees. Bake for 20 minutes. (mist oven if desired). Reduce heat to 400 and bake 10-15 minutes longer.
Oh, so yummy is rosemary in bread ~

~ A wonderful place ~

Friday lunch in the hood ~

2011-01-14T12:38:00.000-08:00

Lunch on a Friday

Now what to do with that little bottle of toasted sesame oil? It doesn't keep long in the fridge, I use only a few drops when I open a new bottle. Oh, but what a luscious, earthy, smokey scent. It's lovely. It's worth the price if only used once and tossed. I'll try not to toss it. I might impose a Toasted Sesame Oil Tuesday on myself to use it.

This was easy-peasy, using leftovers from the night before. If I want to make fried rice, I plan it a day ahead. I heard long ago that to make good fluffy fried rice, the cooked rice needs to dry out a little. Making it fresh and using it right away will usually result in a sticky fried rice. Not that sticky rice isn't good. :) This was just a quickie put together dinner - I prefer scallions, though didn't have any that day. I would have liked peanuts, though I didn't have any. I usually add egg, but (shock and horrors!) I didn't have one spare egg. A pattern. I was happy with what I had. :) I learned that I prefer my fried rice sans egg.

5 c. cooked rice
3 - 5 T. neutral oil
2 T. peeled, minced ginger
1 medium yellow onion
1/2 - 1 tsp. toasted sesame oil
1 - 1 1/2 c. cooked diced chicken
Leftover broccoli, diced
A few dashes coconut aminos (or tamari sauce)
Cilantro, chopped
Kosher salt and freshly ground pepper

Heat a large saute pan or wok on medium. Add oil when hot.
Add onions, some kosher salt and saute to some color.
Add minced ginger, saute a minute with the rice.
Add a few dashes of the coconut aminos, and the diced chicken. Warm through.
Add a few dashes of the toasted sesame oil, mix, then add the rice and broccoli. Warm through.
Add the cilantro, more toasted sesame oil, (but only a dash or two at a time, it goes a long way in seasoning), more coconut aminos if desired, salt and pepper if needed.

Bread, bread, and more bread ~

2011-01-09T21:00:00.000-08:00

~
Sponge starter started.
Go do other things.
Pass by the starter.
Wonder when it will start visually moving.
Go do other things.
Notice that the starter has grown.
Marvel.
Check on it often, just for fun.
Squeal in delight.
*smile*

My unbalanced heart

I often crave making good rustic bread, but since I have never had anything close to what I can get so perfectly done here in the area, and I sooooo love bread done well...I rarely give into my need to play with bread when it requires a starter and it's two days before I have a hot loaf out of the oven that still lacks the kind of crust I prefer. There are tricks that one can do at home to get a better crust, truth is...I just don't feel like making the effort. :) That and I feel my home gas oven does not produce the kind of crust in either crispness or browning that resulted from my past electric ovens. What I do end up with is more flavor in the crumb, if not a crisp crust, when I use a sponge starter. Flavor ~ flavor ~ flavor.

~ One boule, two boule, three boule, you ~

Honesty and decent homemade bread, that is this post. I'm done with the honesty, now onto the decent bread. Soft bread.

Hopefully you know a bit about working with a sponge when making an overnight rise in the fridge kind of dough. My instructions will be lacking if it's new to you.

1/4 tsp. yeast
1 1/2 c. warm water - 105-115 degrees
3 1/2 c. unbleached flour

Mix the yeast with the warm water, let sit 3-5 minutes. Mix with the flour, knead or use a mixer for 5-10 minutes. Put this in a lidded container to rise for 6-8 hours. Use before it collapses, when approximately 4x it's original size.

**You will use only part of this sponge. The other remaining amount I used to make rosemary bread. I will post that recipe sometime next week for entry into the weekly blog posts at Yeastspotting.

1 tsp. dry yeast
1/4 warm water
1 c. cool water - room temperture to 75 degrees
12 oz. sponge starter
4 c. flour
1 T. kosher salt
1 c. rouch chop walnuts
5 oz. roasted red peppers, patted well with paper towels to remove moisture, diced.

Add the warm water to the yeast, let sit five minutes.
Add the cool water, sponge starter and break up with your hands for a few minutes. This is fun.
Add the salt, 3 1/2 c. flour and knead by hand or dough hook and mixer for ten minutes. Let rest for 10-15 minutes.
Add the red peppers and walnuts, knead (or mix) until combined. The dough will become very wet and slippery from the peppers. Let rest 10 minutes.
Add more flour if you need it. I started with 1/4 of the 1/2, then added the remaining. It is a soft sticky dough. I left it that way.
Let rise in an oiled bowl for one hour, covered.
Put the dough in the fridge overnight.
Remove the next morning. Let it warm and when it starts to rise again, form into three boules.
Before they get to almost double, preheat oven to 450.
When double, flour and slit (or not) and bake for 15 minutes.
Steam oven if you know how. Use a tile if you have it.
Reduce heat to 400 degrees and bake for another 10-15 minutes. It should sound hollow.
Let cool completely.

Love heart

Tah-dah. Roasted red pepper-walnut bread. Give one away, it feels good.

The crumb, a bit underdone wouldn't you say?

A peek at the rosemary bread.

A peek at the rosemary bread

Happy moment to you the moment you read this ~

An Eskimo bakes

Whole wheat cinnamon rolls ~

Whole wheat breakfast bread ~

Fine turning, disco scones, and sweet Christmas times ~

Gratitude plus one day ~

Cinnamon Raisin Almond bread ~

Tomato soup ~

Half & half ~

Roasted pork & adzuki bean soup ~

Apple yeast bread ~

Potato Hashbrown Soup ~

Winter Cinnamon Rolls ~

Rhubarb, straight rhubarb

Peach-nectarine-almond tart

But Mom...

Blue in my eyes ~ Blue Monday

Turkey breakfast sausage ~

Apple cake ~

Whole wheat blueberry pancakes ~

Menu Plan Monday ~

Grapefruit-sesame vinaigrette ~

Sofia cake, part two

Sofia cake ~

Tablespoon Pork Dumplings ~

After school snack ~

Black bean burgers ~

Blue Monday ~

Sundried tomato vinaigrette ~

Wordless Wednesday ~

Noodle soup with coconut milk and shrimp ~

Brown Jasmine rice with cilantro, lime and shallot ~

Whole wheat flour tortillas ~

Grilled skirt steak ~ Taco Tuesday ~

Menu Plan Monday ~

Whole wheat rosemary focaccia ~

Blue Monday ~

Whole wheat sponge starter ~

Subtle blue ~

Tarts on Tuesday ~

A little whole wheat sweet ~

Playing in the kitchen with Love ~

I love.

Heartfelt conversations with self ~

Crunchy Mocha Love ~

February 1st, 2011

~

I've wanted one of these tin molds of this particular shape for double digit years on end, but would never justify the money on what was not a necessity. I just had to smile at the timing, note what was now necessary and say Thank you ~

In the early dawn of happinessyou gave me three kissesso that I would wake upto this moment of love.

Rumi

Menu Plan Monday

Cauliflower soup critiqued with love ~

Sustenance Sunday ~

Friday lunch in the hood ~

Outdoor Wednesday ~

Eight precious bagels ~

Fig-walnut bread ~

Sustenance Sunday ~

Friday lunch in the hood ~

Bread, bread, and more bread ~

In the early dawn of happiness
you gave me three kisses
so that I would wake up
to this moment of love.