Entries in recipe (494)

Thursday
Sep262019

fry bread

I have been taking quiet moments and actually reading books!  I love to read but quiet has been hard to come by with three more people in the house and two of them very short.  I like real books but I am finding that I am reading a lot on my phone.  I have access to three libraries on my phone and that is probably not the best for reading books. 

The physical book I have been reading is Rebecca Roanhorse.  She writes about the future and is centered around the Navajo nation.  She has wonderful writing and is very vivid about the food they eat in her stories.  She made me wish to eat fry bread.  Which I have made in the past but I went looking for a simple recipe and found one.

fry bread

2 cups flour

1 1/2 teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon salt

1 cup warm water 

3 cups oil for frying

In a skillet, pour the oil.  I use a cast iron skillet.  I just heat it over a medium heat until hot and then lower it to a medium low.  It works.  If you were using a thermometer, the heat would needs to between 350 and 360 degrees Fahrenheit.

In a bowl, mix the flour, cream of tartar, baking soda, and salt.  Add water until you have a soft dough.  I find a cup is a bit much and usually just add enough flour to let me handle the dough.  Knead five or six times to bring it together into a smooth ball.  Let the dough rest while the oil is heating.

When the oil is hot, make eight balls.  Either roll out or pat out into circles about six inches in diameter.  Gently slide one at a time into the oil.  Fry until the bottom is golden.  Gently turn and fry until that side is golden.  Remove and place on paper to drain.

The first fry bread I covered with black bean chili that I add more beans to plus lettuce, cheese, and salsa.

The second, I drizzled my lovely gifted honey from Taos over it and sprinkled with cinnamon sugar.  The whole meal felt like a gift.  I think I will need to make more soon.  And I need to remember to make the chili too.  I forget when it is hot!

Saturday
May252019

yogurt when I am busy

My family has been going through granola like there is never going to be anymore made.  One of their favorite things to eat it with is yogurt.  I do not like to buy that much yogurt so I looked into recipes that let me make yogurt without standing over the stove.

Slow cookers are wonderful things!

I poured in a half a gallon whole milk and turned the slow cooker on high.  Three hours later, I took the temperature of the milk.  I was looking for 180 degrees Fahrenheit.  It was actually 190.

I then let it cool to 110 degrees Fahrenheit.  I was coaching by the time it got there.  The boyos were  kind enough to mix in a half cup of yogurt to the warm milk and pour it into my thermal pot.  I have a large pot that is basically huge thermos.  I let the yogurt sit about 12 hours (really more) and then I strained it to make a thicker yogurt.

This worked very well.  I love skyrr but I have purchased too many gallons of milk that obviously have not been handled well.  If the milk gets frozen on the way to the grocery store it foams but does not become chunky enough to strain when fermented.  I might try it with my slow cooker.  Letting the heat go higher.  

I will make this yogurt again.  

Thursday
May162019

Updated granola recipe

Life is busy and part of the busy is feeding everyone.  Breakfast is always interesting.  As it gets warmer, yogurt and cold cereal become more the norm.  The cold cereal has become the granola I make.  Yogurt is always eaten with the granola I make.  Yogurt goes bad in the refrigerator if I do not make granola.

I have actually stopped looking at the recipe but I also realized that I am not following the original recipe anymore.  It is still a backpacking recipe but I have tweaked it.  Both quick oats and old fashioned oats.  The butter and brown sugar ratio has been tweaked.  So....  I decided I better write it down because my family will try to make it when I am not around and I will tell them to come here.  And it better be updated!

newest granola

Note:  This is a tweak from my original granola recipe, which was a backpacking recipe.  I like simple but if you wish to add dried fruit and nuts, please do.

2 cups quick oats

2 cups old fashioned oats

1/2 cup butter

1 cup brown sugar

2 teaspoons cinnamon or to taste

1 teaspoon ginger or to taste

In a skillet, melt the butter over a medium heat.  Add the brown sugar.  Mix well and let cook until the brown sugar until it has dissolved into the butter.  Mix in the cinnamon and ginger.

Turn off the heat, add the quick oats and old fashioned oats.  Mix until the oats are well coated with the brown sugar mixture.  Turn out onto a parchment or silpat covered baking sheet.  Let cool.  Store in jars.

The only way this has lasted more then a few days in my house is if it gets hidden.

Enjoy!

Wednesday
Mar272019

pancake batter, sugar brioche, and cinnamon rolls

I did not talk about it the last time I posted, but my house sat under the smoke from the chemical fire in Deer Park, Texas.  Allergies are always bad this time of year but I could taste the chemicals in the back of my throat.  The government was saying the air quality was moderate but I have an acquaintance who is a neurologist and she said the numbers of people coming to the hospital with strange things was way up.  I got sick. 

My allergies changed into something that had fever.  Every adult I was around with that fever caught crud.  It has been an interesting week trying to care of short people.  And I swear Blue was some type of prehistoric marine mammal in a previous life.  He likes to spend an hour in warm water if you let him!

But while this has been going on with life, I have been trying to keep up with bread.  I have now come to the conclusion that my hot cross bun recipe translates into many lovely things.

The hot cross buns have walnuts and cranberries in the recipe.  I leave those out it the dough becomes many things.  I leave it as a batter, it becomes pancakes.  The plain dough makes lovely sugar brioche.  And after eating lovely sugar brioche in New Orleans, I wish some in my own kitchen.  I laminate the plain dough with butter and swirl in cinnamon and brown sugar, it becomes cinnamon rolls that are better then what can be purchased out.

pancake batter, sugar brioche, and cinnamon rolls

Note:  I started with the hot cross bun recipe from Laurel's Kitchen Bread Book.  I have tweaked to use sourdough and make the dough richer.  

a couple tablespoons of sourdough starter

1 cup buttermilk

1 cup water

3 cups flour

1/2 cup sugar

2 eggs

2 teaspoons salt

3 cups flour (no more, even for kneading)

1/4 to a 1/2 cup butter

In a large bowl, about eight hours before you want to make pancakes, mix the starter, buttermilk, water, and three cups of water together.  Cover and put in a warm place to become bubbly.  Depending on how warm your kitchen is, eight hours is a good guess but it could be less or more.

Take out a couple of tablespoons of the starter and mix back into your starter jar.

Into the bowl, put the sugar, eggs, and salt.  Mix well.

At this point, take the amount of batter out of the bowl that you would like to become pancakes.  I put it into a quart canning jar.  If the dough is stiff due to the water content of the flour, I will add some more buttermilk to thin it.  Remember, the dough is yeasted so it is still growing.  Leave plenty of room or it will explode in the refrigerator.  It is a mess to clean up.  And yes, it has happened to me.

When you are ready for pancakes, warm up a griddle on a mediume low heat.  Melt butter.  Drop the batter by tablespoons on to the griddle.  Koda Bear usually eat nine to twelve before school and I am a genius for making sure there is pancake batter every morning!

To the rest of the dough, mix in 2 cups flour.  It should start being a soft dough.  Add another 1/2 cup if it is too soft.  Turn it out on to a clean surface and knead until it starts to become smooth.

Put the butter on the counter and beat it flat.  I fold it, sprinkle with flour, and beat it again.  Sometimes, I beat it with my hand.  Sometimes with my rolling pin.  I am going for soft pliable butter.  The little bit of flour will let it be kneaded into the dough easier which is what I do next.  I knead the butter into the dough until the dough is smooth and the butter is well incorporated.

Put the dough into a ziploc bag and refrigerate at least over night.  Refrigerating for 24 hours is good too.

When the dough has been refrigerated, make buns or cinnamon rolls.  Follow my cinnamon roll directions for shaping and baking.  I will have to change that because I have been laminating 1/2 cup of butter into my cinnamon rolls.  It really takes it to the next level but I have not taken enough pictures.

If you make sugar brioche, this dough balls are much too big.  Make them about golf ball size.  Because the dough is cold, it may take all day for the dough to rise and get puffy.

Bake at 375 degrees Fahrenheit for 20 minutes.  I do not preheat.  The bun needs to be golden.

I am still experimenting with how to add the sugar.  Currently, I am using a egg white wash and granulated sugar while the bun is still warm.  I will continue to experiment with it.

I am trying a new brioche recipe this week but I will be surprised if it is as good as this.  Why do I try?  Because other people rave.  And I know everyone has different tastes.  Why not try?

I am making sugar brioche for my birthday breakfast.  It will be a day of food I wish to eat!

Friday
Dec212018

chocolate chip cookies with butter

My cookies and scones are baked.  The packages are mailed.  I am truly at a mndset of I got this step done today.  I am not going to get everything done for Christmas.  I am probably not going to get everything done for the Tall Short Person and Koda Bear moving in before they get here. 

As long as everyone has a place to sleep, I think we can go forward.  My Beloved purchased the wood to build the bed yesterday.  I am going to put an email together for hm shortly with the cut lengths.  That way the pieces may be cut before he leaves to drive the Tall Short Person back.  I will not have to go looking for a saw then.  I will just need the screw gun and a hammer.  I also will need to decide what color this bed should be.  I did not even think I would need to decide that.

I have had a friend ask if I sleep.  I also had a friend ask if the corporation I am working at has swallowed me.  I am not getting as much sleep as I would like because sleep is a competitive sport and I am losing.  I added the corporate contract gig but did not remove anything that I had started after the last time I left.  I never feel like there are enough hours in the day for what I wish to do.  I really feel like there are not enough hours now.  But it is still one task at a time.  

I chose not to stop doing anything that I enjoy or makes me happy.  And after the first of the year, I get to learn more building.  A truck cabin is going to be built on the back of my truck for mobile sharpening.  I am hoping that just maybe it could be flexible enough with a good deep clean, that I could use it for camping as well.  That shoulder style camping where a place out of the wind and rain is a good thing.

Now, cookies.  My Dad always like his chocolate chip cookies made with vegetable shortening because it makes them soft.  Me, I like butter because shortening!  The flavor is just better.  After the success with the molasses cookies I decided to give it a try.  He may say these are not right but they are awfully good.

chocolate chip cookies with butter

Note:  The starting point of these cookies were Toll House Chocolate Chip cookies.  My favorite.

1 cup butter

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla

1/2 teaspoon water

2 eggs

3 1/2 cups flour

1 teaspoon salt

2 teaspoons baking soda (I may be decreasing this measure as I use this recipe)

1/2 to 1 cup chocolate chips

Preheat oven to 375 degrees Fahrenheit

Cream the butter, brown sugar, sugar, vanilla, and water together in a medium bowl  until light and fluffy.

Mix in the eggs.  Mix in the flour, salt, and baking soda.  Mix in the chocolate chips.  I like chocolate chip cookies that are not too chippy so I usually go with a smaller portion of chips.

Onto a baking sheet covered with parchment paper or silpat, drop spoonfuls of dough.  Or you can make them into one inch balls if you wish a more uniform shape.  

Bake for 8 to 10 minutes, until golden but use your own taste for how gooey you wish them.

They turned out well.  I probably will tweak because that is what I do but maybe not too much.