Here on the frontier, There are falling leaves, Although my neighbors are all barbarions…And you? You are a thousand miles away. There are always two cups on my table.

Posts tagged ‘cooking’

Pizza Pizza Pizza

Perfect Pizza Recipe

Gmom and grandkids Starlite and Hoo have been haunting the kitchen cooking up some fast and easy meals.

While Curious George runs on a loop on the flat screen.  Kids and I whipped up a pizza on a hot Baltimore day.

Enjoy.

Ingredients for dough:

  • 1 packet active dry yeast
  • 1 cup warm water (110 F)
  • 3 cups flour
  • 2 Tbls oil
  • 1 tsp salt
  • 2 tsp sugar

In a large mixing bowl mix yeast packet with sugar and water.

Let stand 10 minutes until creamy.

Add in the salt and oil.

Gradually add in the flour mixing with a large spoon. When a stiff dough is formed knead it with your hands for a couple of minutes. You may need less than the full 3 cups of flour or more. If the dough is sticky add a little more flour, if the dough is smooth and elastic stop adding flour.

Let dough sit for 30 minutes to rise. It should look like this.

When the dough has risen punch it down and then spread it into a pizza pan or other 9 x 13  baking dish.

 

Ingredients For Sauce:

  • 20 ounces tomato sauce
  • ½ cup sugar
  • 2 tsp. garlic powder
  • 2 tsp. oregano
  • 2 tsp. salt
  • 2 tsp. pepper

Put all sauce ingredients in a saucepan and simmer for 20 minutes.

Spread over prepared pizza dough.

    Put your favorite toppings on your pizza and bake at 350F for 20 minutes or until top starts to brown.

For our pizza we layered tomato slices and basil leaves. We drizzled olive oil on top and seasoned with salt and black pepper.

We then topped our pizza with 12 ounces of mozzarella cheese.

YUM!!!!

 

 The grandkids are usually the ones munching bites of pizza and fried cauliflower. 

These fellas are the serious eaters.

The Chef, The Professor and Bart the biofuel guy.
3 of my children.

  “The Chef”  I can’t compete against anymore.

With him it’s quality, with my other boys it’s quantity.

Watch for more recipes on New Mind Snack.

This is gmom,

peace out.

Apple (Lappal) Cake

Something about apples…

They are so…American.

In light of that sentiment and the news of the day.

Shall we tally ho and forth and so on with this ultra-comfort food.

Pass me another piece!!!!!

A Teenage Gourmet published this recipe for apple cake.

I made it today with little granddaughter Starlite, who calls it lappal cake.

It is as delicious as it looks and super easy.

Here is the link to Sammi’s blog where you can get the recipe.

http://ateenagegourmet.wordpress.com/2011/05/01/heckuva-apple-cake-for-mom/

Absolutely, totally worth it.

I made the cake as Sammi suggested with granny smith apples.

I used the full sugar and oil, and no orange zest.

I was working with Starlite’s help so I kept things simple, and moving fast.

Awesome, awesome cake.

Thanks Sammi you rocked this one!

I made the cake in 2 pans so Starlie could take home one to Mommy!

Apple cake served with ice cream.

Here is a bite for you!

Yummy! Thanks Sammi!

This is gmom,

Have a safe weekend.

Peace out.

Baked Salmon 2 Ways:Sweet and Savory,Salt and pepper

These are great recipes for beginners.

They will be a hit with kids and grown ups alike!

Mango Salsa: For 3 salmon steaks or 1, 1-2 pound filet

In a saucepan put:

– 1/4 cup butter or margarine

– 1/4 cup brown sugar

– 1 mango cut into dice

– 2 teaspoons ginger

– 1 tablespoon salt

– 1 1/2 teaspoon lemon juice

– 1 teaspoon siracha or chili paste

Cook for 5-7 minutes stirring occasionally.

Pour the salsa over the salmon.

Bake the salmon in the oven on 350 F uncovered for 20-30 minutes or until the salmon flakes easily.

Salmon with Onions: For 2 salmon filets

Dice one medium onion.

Put a teaspoon of oil on both sides of the salmon filet.

Make a dry rub of :

– 2 teaspoons of salt

– 1 teaspoon pepper

-1 teaspoon garlic

Rub seasoning on both sides of fish.

Sprinkle onions on top of the fish.

Bake uncovered for 20-30 minutes on 350 F or until fish flakes easily.

This is gmom in the kitchen,

Peace out,

(someone is hungry…)

Be

Broccoli Souffle and Rose Gone Wild

Spotlight on Talent!

This is Rose.

She is my right hand in the kitchen.

She is in college and works full-time too.

She is tired.

Because of this, Rose is often the source of much fall on the floor, cry your eyes out, laugh so you can’t hardly breathe hilarity.

Rose is making broccoli souffle.

_ 20 ounces cooked and mashed broccoli

_3 eggs

_1/2 cup mayonnaise

_1/2 cup milk or soy milk

_1 1/2 tablespoon flour

_! 1/2 tablespoon butter or margarine

_2 tablespoons onion soup mix

_ 1 cup crushed corn flake crumbs

Mix all ingredients except for cornflake crumbs.

Rose always looks like she just stepped off the set of “Rent“.

Sprinkle half of the cornflake crumbs on the bottom of an 8X8 inch baking pan.

Put the broccoli mixture into the pan and then sprinkle the remaining cornflake crumbs on top.

Bake the souffle at 350 degrees F for 45 minutes.

Enjoy!

This is gmom signing off with Rose clowning around.

Thank you Rose.

Take your bow now.

Close the door when you go out.

The Meateater’s Side Dish: Steak and Peas

For tonite’s dinner we are having moroccan chicken over basmati rice and steamed broccoli.

Good!

Bart walks in, you know Bart, he is my 23 year old son who works the biofuel business with his dad.

“Can’t we have some meat?”

I hate to dissapoint my boys, especially one like him who works so hard.

12-16 hour shifts driving one of the oil trucks through Maryland and DC sucking oil from restaurants during their dead night hours.

It’s dirty work and the boy works as hard as his dad does.

“Course there will be meat.”

I have a chuck steak, only about a pound in the freeze but I know a dish everyone loves.

Steak and Peas

___________

You will need:

– 1 chuck steak cut into half inch pieces

– 1/2 cup chopped onion

– 1 bag frozen peas or the fresh equivalent

– 1/2 cup chicken or beef stock

– 2 teaspoons corn starch

– 1 teaspoon garlic powder

– 1 teaspoon seasonall or Lawry’s seasoning

Directions

~~~~~~~~~~~~~~~~~

– In a large skillet fry up the steak for 5-7 minutes.

– Add in the onion and continue frying for 3-5 minutes stirring occasionally.

– Sprinkle on the garlic and seasonall.

– Pour the peas into the skillet and stir. When peas are heated through pour in the chicken stock.Turn the heat to low.

– In a small cup mix corn starch with a small amount of water to form a thin paste.

– Add the corn starch to the skillet and stir keeping the pan on a low heat.

Serve warm.

Pizza Pockets!

Make perfect pizza pockets by wrapping mozzarella cheese, tomato sauce, onions and mushrooms in pizza dough.

 

Ingredients:

-2 cups warm water

-2 tablespoons sugar

-2 packets dry yeast

-3 cups white flour

-3 cups whole wheat flour

-1/2 cup oil or butter

-2 eggs

-1 tablespoon salt

-2 cups tomato sauce

-2 cups cubed mozzarella cheese

-4 Portobello mushrooms diced

-2 medium size onions chopped

– salt and pepper

 

DIRECTIONS:

Put water, sugar and yeast in a large bowl.

Leave for several minutes until foamy.

Then add in oil, eggs, flour and salt.

Knead dough for several minutes then cover with a tea towel and let rise until double in bulk. (about 45 minutes)

Heat oven to 375 F

In a skillet saute onion until translucent then add in mushrooms and cook another 4 minutes.

 

Roll out the dough to 1/4 inch thickness and cut out 4×6 inch pieces.

On each rectangle of dough put 3 heaping tablespoons of sauted mushrooms and onions, a tablespoon of tomato sauce and 2-3 tablespoon of cheese.

Wrap the dough around the filling overlapping the edges.

Bake at 375 for 25 minutes.

Enjoy your delicious and inexpensive pizza pockets.

This is gmom sending out pizza love to all WP bloggers out there typing on late into the night.

We are cooking!

Spicy Meat Empanadas

Empanadas are a meat or vegetable filling (or even chocolate or fruit) wrapped in pastry or bread dough.

You can find some variation of empanadas almost anywhere with the ingredients adjusted according to the country.

This recipe is the Portuguese empanadas.

It is made with ground beef, onions,peppers, paprika, cumin and cocoa thus connecting it to its province of origin,  San Juan and San Luis.

Empanadas’ are the go to food for the working folk as they are easily eaten out of hand and travel well much like the American sandwich (only better).

Here in Baltimore we make them occasionally because we love them.

They are a little labor intensive to make everyday so it’s a special when we have them.

Even little boy Hoo eats his share, jalapeno peppers and all.

I use eggroll wrappers and fry them,  but  pizza dough works fine as well.

If you choose to use pizza dough then wrap your filling and bake the empanada pockets in a

375 F oven for 20 minutes or until golden. 

So from gmom’s house to yours here is your international recipe for your X-mas party hor d’oeuvre.

Empanadas

————————–

Ingredients:

– 2 onions roughly chopped

-2 green peppers chopped

-4 cloves of garlic minced

– 2 jalapeno peppers chopped (for a hotter dish leave the spines intact and some of the seeds)

Saute the onion, peppers and garlic for 5 minutes.

Add in:

-2 pounds of ground beef and continue cooking until beef is no longer pink.

Add in:

– 1 small can tomato sauce (10-12 ounces)

– 1 teaspoon oregano

-2 tablespoon cumin

-1 tablespoon cocoa

-1 tablespoon paprika

-1/4 cup flour

Mix thoroughly in to the meat and peppers and cook another 5 minutes.

Take off the heat and let cool completely.

Season with salt and pepper to your taste.

Now for the fun part!

Put a large skillet with a few tablespoons of oil on a medium heat.

Lay out your eggroll wrappers.

Put a large dollop of filling in the center of the wrapper.

Moisten the edges as you seal the wrapper around the filling.

Put several empanadas in to the hot skillet to fry.

After a minute turn to fry the other side.

Eggroll wrappers brown and crisp quickly.

Enjoy your delicious empanadas as hor d’oeuvres for a party or as a first course for a special international touch.

Enjoy WP friends.

Happy holidays from gmom and family to you!

Roasted Garlic Recipe

Cut the top off the garlic head to expose most of the cloves.

There is nothing better to spread on bread then roasted garlic.

Butter is good but garlic is outrageous!

It’s low in calories, is heart healthy and really packs a punch in flavor.

The aroma alone gets everyone’s mouth-watering,

and when your company sees the beautiful golden heads on your table they will be impressed with your culinary skills.

This dish is so impressive but ridiculously easy to make.

My kids eat it on bread, drop it into their soup and put it on vegetables.

Whatever is leftover I squeeze into mayonnaise to make aioli.

Enjoy this simple little treat.

Pour a teaspoon of oil over the top of the garlic and then sprinkle with italian seasoning or pepper. If sodium is not a problem a sprinkle of salt is good. Then wrap the aluminum foil around the garlic tightly. Put it into an oven safe baking dish and roast for 45 minutes.Unwrap when you are ready to serve. Can be eaten warm or cold.

Here is the easy way to make roasted garlic.

You eat it by using your butter knife to slide out the individual pieces (cloves) of garlic.

Simple and Perfect Roast Turkey Recipe

Happy Thanksgiving!

Now let’s get to it!

This prep shouldn’t take more than 15 minutes.

When you put your turkey in the pan put it breast side down.

It’s a continuing argument among cooks about this but I side with those who believe that if it’s cooked this way the juices flow down into the breast.

After your turkey is done be sure to let it rest for 20-30 minutes before carving to allow juices to absorb back into the meat.

Parade time!

Pat dry your turkey with paper towels.

Make a dry rub of 3 parts brown sugar, 2 parts paprika, 2 parts salt, 1 part garlic powder and 1 part pepper. The butter infused with herbs will be one:1/2 cup of butter or alternative, 2 teaspoons of thyme, 1 teaspoon of rosemary 1 teaspoon of sage.

Put your butter (or margarine or oil) infused with herbs under the skin of the turkey.

Preheat your oven to 325 F. I have mine at 250 F because I like to slow roast our turkey but if you are short on time or need your oven for other preparations go with 325F.

Rub your dry rub ingredients all over the skin and inside the cavity of the turkey.

Cover the turkey with aluminum foil and put into the oven at 325 F for 2.5 hours for an 18 pound bird. Uncover for the last 30 minutes to allow skin to brown.

“Hoo is all set to watch the parade!”]

Baked Butternut Squash Recipe(Thanksgiving)

The tools to attack the butternut squash.

The big day is coming and cooking ahead makes life so much easier!

The Chef may or may not be frying the turkey ’cause it looks like rain here in B’more.

I may just slow roast it.

But I love nothing better than to sit with the kids and watch the Macy’s Day parade on TV, and then (I know this is so lame…) the International Dog Show.

I’m probably the only person without a competitor watching.

But me and Cujo we just loves it!

So I don’t want to be in kitchen the whole day.

I want my chocolate spoon in my good Ghiardelli hot cocoa and some french toast.

Maybe some caramel popcorn during the day.

But to get that free time and still have a meal for 15 people come late afternoon I have to cook today (and yesterday).

This side dish of baked butternut squash is another seasonal good one that goes nicely with the traditional foods of Thanksgiving.

Just be careful when you are cutting this hard squash up you don’t cut yourself.

You can soften it first by cooking it in the microwave for a few minutes first then proceeding with the recipe.

If you do that be sure to pierce the squash deeply so if pressure builds inside it doesn’t explode all over the place.

Directions:

Peel the butternut squash and cut it into cubes.

After the squash is peeled cut it into cubes. There will be seeds in a center pocket that you can discard.

Dice up 1/2 cup of an onion.

Put the butternut squash into a baking dish.

Toss with 1/2 cup of oil.

Put the onion over the squash pieces and sprinkle on salt, pepper and a teaspoon of sugar.

The squah and onions seasoned and ready to bake.

Cover tightly with aluminum foil.

Into the oven you go covered snugly with aluminum foil

Bake at 350 for 40 minutes.

Take foil off and continue baking until squash is fork tender, about 15 minutes.

If you are making this dish ahead of time don’t do the last 15 minutes of bake time.

When you reheat the dish on Thursday prior to the meal you will finish off the baking then.

That’s it another yum dish to serve on your Thanksgiving table.

The finished dish after baking uncovered the last 15 minutes will have browned edges and be so yummy.

Enjoy WP friends.

Happy Thanksgiving!

From gmom and Hoo and Cujo the dog.

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