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 ‘recipes’

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.

Thank You Gordon Ramsay. The Beef Casserole Rocked!

I Can’t help myself!

My guilty pleasure is Hell’s kitchen.

Being a foodie with a son who chefs also has me scouring Gordon Ramsay‘s recipe books.

Currently I am working through the recipes in his fabulous book,

“Gordon Ramsay’s Family Fare”

Every recipe I have made from  lamb cassoulet to salmon seviche has not only turned out tasting amazingly yummy but has been pretty darn easy to make.

I have to give cudos to the f-bomb dropping kitchen nightmare Gordon Ramsay.

He is all that and then some.

Beef Casserole:

Ingredients:

 Ingredients:

BEEF CASSEROLE

This casserole is the perfect winter warmer. Braising beef is slowly cooked with herbs and vegetables in red wine, which gives the stew a depth of color and a wonderful rich flavor.

1 3/4lb (800g) braising beef
3 tbsp all-purpose flour
sea salt and freshly ground black pepper olive oil, for cooking
7oz (200g) smoked bacon, cut into small cubes
2 medium carrots, peeled
1 small celeriac, about 1lb 9oz (700g), peeled
5oz (150g) pearl onions (or baby shallots), peeled
few thyme sprigs
2 bay leaves
9oz (250g) crimini mushrooms, trimmed halved if large
1 tsp tomato paste
2 cups (500ml) red wine
1 1/4 cups (300ml) beef or chicken stock
handful of Italian parsley, chopped

Instructions:

Heat the oven to 300°F (150°C). Cut the beef into bite size chunks. Season the flour with salt and pepper and toss the meat in the flour to coat.

Heat a little olive oil in a large cast-iron casserole over
medium heat. Sear the beef briefly in two or three batches until browned all over, then transfer to a plate and set aside.

Add the bacon to the casserole and sauté gently until lightly golden, adding a little olive oil if necessary.
Meanwhile, cut the carrots and celeriac into 3/4-inch (2-cm) cubes.

Tip them into the pan with
the whole onions, thyme, and bay leaves and stir over medium heat for 5 minutes until the vegetables begin to soften. Stir in the mushrooms and tomato paste and sauté for another 2 to 3 minutes.

Pour in the red wine and scrape the bottom of the pan with a wooden spoon to deglaze.

Add the stock and bring the liquid to a boil, then lower the heat and simmer for a few minutes.

Return the beef to the casserole and stir to immerse the meat in the liquid completely.

Put the lid on the casserole and cook in the oven for 2 1/2 hours or until the beef is very tender.
Check the seasoning, then scatter the chopped parsley over the stew.


As you can see from the picture there is no scattered parsley on top of the finished dish.
I also used a regular cooking onion instead of tiny pearl onions and bumped up the quantities of carrots and celery as well as beef.
You have to make a recipe your own by adjusting the seasonings to your own tastes and using ingredients that are available to you.
Don’t be afraid to be creative as long as the basic recipe remains intact.
For instance, using stew meat is a basic part of this recipe.Exchanging that for minute steak would not work.

The wine is also a basic element. You can leave it out if you have someone on anabuse who will be eating but you would want to exchange it with grape juice and a splash of vinegar.

If you keep a kosher kitchen as I do you can exchange the bacon for smoked meat.  I used lamb.

Lastly, I left out the bay leaves simply because the supermarket didn’t have them in the generic brand.
I wasn’t going to spend $4 for a jar of bay leaves from McCormick when I only use it occasionally.
Did not miss it one bit!

The casserole was simply amazing! Wonderful on a cold snowy October day.

WHAT? Snow in October??? Holy moly!!!

I think it’s time to take one last walk in the leaves.

Winter is coming!

Luckily Hoo and gmom loves us some snow!!!

this is gmom and baby Hoo

coming to you from beautiful Baltimore.

peace out.

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.

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!

Cinnamon Raisin Granola

Old fashioned oats are used to make the granola.

Whether you celebrate Christmas or Chanukah, the winter solstice or Kwanzaa, gift giving crosses all social boundaries.

With money tight for a lot of folks these days here is a gift that costs pennies to make.

It’s super easy and tastes so good.

With so many occasions to eat unhealthy fare this one treat is a pleasure to give and receive.

So for your next hostess gift, holiday gift or just to keep for yourself feel no guilt.

Healthy Cinnamon Raisin Granola!

INGREDIENTS:

-12 cups old-fashioned oats

-4 cups chopped almonds

-2 cups unsalted sunflower seeds

Put these in 2 large baking sheets.

Put the following in a saucepan and bring to a boil:

-1 cup brown sugar

-1/2 cup maple syrup

-1 cup honey

-1 cup oil

-2 tablespoons cinnamon

-2  tablespoon vanilla extract

2 teaspoons salt

Pour over the oats and mix.

Put the oats into a 325 F oven for 40 minutes stirring the pans thoroughly every 10 minutes.

When the granola is completely cool add in:

-4 cups of raisins.

The granola  can be stored  in ziplock bags or good plastic containers.

Granola is delicious eaten over yogurt, as a cereal with milk, on ice cream or noshed on plain out of a snack bag.

Happy holidays WP kids out there.

Now go make some healthy organic yogurt and granola and eat like Rose and Hoo do!

Mashed Potatoes and Gravy Recipe OMG It’s Better Than…

There are some foods that children shouldn’t be allowed to eat.

Now I see you shakin’ your heads but it’s true.

When the “grown ups” are moaning and smooching their spoons now there is something going on that’s not for little mouths.

Take mashed potatoes and gravy for instance.

It looks innocent enough.

But don’t let looks fool you.

The dowdiest of spuds  with a slick of creamy gravy can tickle you up like the first time a boy ever…well you know.

and you never looked back.

*******************************************

Boil potatoes until they are fork tender.

Run them under cool water and peel.

Mash with a masher, food processor or even the back of a fork.

Like a much-loved mattress a little lumpy is good.

To make gravy:

Take all the pan drippings from your turkey, chicken or meat.

Put them on the stove and heat the pan.

Stir around so all the tasty bits get loosened up.

If your pan is fairly dry add in 1 cup of water and 1 cup of red wine.

In a cup measure out 1/4 cup of corn starch and 1/2 cup of water.

Stir to combine.

Pour this mixture into your pan drippings.

Stir the gravy as it thickens.

Once the thickening (cornstarch + water) is mixed  pour the gravy into a saucepan over a low to medium heat.

Let the gravy cook until it is the consistency you like.

How’s that for easy.

Now pour this yummy delectable bit of naughtiness over the mashed spuds and….

Stand around the kitchen with all the daughters and women and eat the mashed potatoes and gravy out of coffee mugs cause you just can’t wait till dinner…

Just kidding.

(That’s what gmom and the girls did while the boys played some poker and watched football.)

Happy Thanks WP kids.

Hope your day was as yummy as mine was.

I can’t wait for the turkey, stuffing, cranberry and gravy sandwiches tomorrow!

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