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Recipes
My Healthy Omelet
By Hklbrries
"This is an omelet I cooked to incorporate healthier meals into our diet
- 1/2 yellow bell pepper, thinly sliced
- 1/2 orange bell pepper, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1 small red onion, sliced
- 1/2 cup fresh mushrooms
- 1 cup fresh baby spinach
- 3 slices fresh turkey deli sandwich meat, chopped
- 2 dashes Tabasco sauce
- 1 pinch salt
- 1 pinch pepper
- 6 eggs (use 3 slightly beaten eggs for each omelet)
Soy Good Strawberry Shake
By Hklbrries
This luscious and creamy shake was created by vegetarian cookbook author Reed mangels
- 1 (10 ounce) package silken soft tofu
- 1 1/2 cups vanilla soy milk
- 2 tbsp maple syrup
- 2 bananas, sliced, frozen
- 1/2 cup hulled, sliced strawberries
- Sugar, to taste
Sun-Dried Tomatoes
By Hklbrries
3 ounce bag dried tomato halves = 2 cups To plump/reconstitute: Drop into boiling water for about 2 minutes, the...
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Crockpot Home Style Chunky Applesauce
By Hklbrries
In crockpot combine apples and water
- 10 cooking apples, diced
- 1/2 cup sugar
- 3/4 cup water
- Cinnamon to taste
Shredding Semisoft Cheese
By Hklbrries
Grating Mozzarella, fontini, Havarti, and other semisoft cheeses can be messy and cumbersome
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Pumpkin Spice Muffins
By Hklbrries
Preheat the oven to 375 F
- 2 cups whole wheat flour or whole wheat pastry flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 (15-ounce) can solid-pack pumpkin (not pumpkin pie filling)
- 1/2 cup raisins
Potato "Mashmates"
By Hklbrries
Give mashed potatoes new flavor by adding other vegetables
- 1 pound baking potatoes, peeled and cut into 2-inch pieces
- 1 pound of prepared vegetables (carrots, cauliflower, celery root, parnsips, rutabagas or sweet potatoes)
- 2 tbsp butter
- 1/4 cup milk
- 3/4 tsp salt
- 1/8 tsp pepper
Apple Cake
By Hklbrries
Preheat oven to 350 F. Coat a 9-inch square pan with cooking spray
- Cooking spray
- 8 tbsp butter, divided
- 1 1/2 cups sugar, divided
- 1 egg
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 large tart apples, cored and chopped
- 1 cup coarsely chopped walnuts
- 2 tsp cornstarch
- 1/4 cup evaporated milk
- 1 tsp lemon juice
- 1 tsp vanilla extract
Bread for Beginners
By Hklbrries
Recipes in collection associated with this article: Jim Lahey’s No-Work Bread;Almost No-Knead Bread
- Meanwhile, here are a few observations on the original recipe’s components and techniques:
- Do you love the idea of baking homemade bread, but lack the actual – what’s the word I’m looking for? Talent? Baking skills? Competence?
- Yeah, me, too. Which is why No-Work Bread (aka No-Knead Bread) has been such a godsend.
- All you do is mix four ingredients in a bowl, wait a day, plop the dough into a Dutch oven or any covered pot, and out comes a gorgeous golden loaf of rustic artisan-style bread.
- to the bread is excellent: Crusty on the outside, airy on the inside and loaded with yeasty flavor. It’s not quite to the level of an artisanal bakery, but much closer than you would think.
- 10th to was far wetter and stickier than a standard dough. “You couldn’t knead this dough if you wanted to,” Bittman pointed out in the 10th anniversary edition of his classic cookbook, “How to Cook Everything.”
- That extra moisture not only created steam, but it gave the yeast extra oomph.
- The result is a beautifully risen loaf with plenty of interior hollows and cavities.
- The flour: All-purpose white flour works perfectly well, but bread flour (a bit higher in protein) makes a slightly airier loaf.
- 50 whole-wheat bread, simply substitute one or two cups of whole wheat flour for the same amount of white flour. Don’t exceed a 50 percent whole wheat-to-white ratio, or your loaf will turn out heavy and dense.
- to 100 want to make 100 percent whole-wheat bread, you should use a recipe specifically designed for that; in other words, something other than No-Work Bread.
- The yeast: Either instant or rapid-rise yeast works well. The Saf-Instant brand of instant yeast, sold in one-pound bricks at area supermarkets, is excellent and will last, refrigerated, for dozens and dozens of loaves.
- tablespoon A tablespoon of vinegar also adds some tart flavor.
- to Cook’s Illustrated recipe, below, has an elaborate solution to the dough-plopping problem – although I remain unconvinced it’s an actual problem
- The container: A covered Dutch oven is the perfect environment – but so is just about any metal, ceramic or stoneware pot, as long as it has a tight-fitting lid.
- Try an oblong roasting pan if you want more uniform slices. An aluminum fish-poacher, which I found at a garage sale, simulates a baguette shape.
- By the way, the heaviness of the pan makes surprisingly little difference. A thin, cheap roasting pan makes bread just as beautifully as heavy cast-iron.
- 30 20 to 30 to minutes, with the lid on, is not negotiable. But the second part of the baking, lid off, can vary from 20 to 30 minutes depending on how dark and crusty you want your bread to be.
- to the way, the finished bread will not stick to the pot, any pot. It will slip right out.
- Don’t try slicing it right away, because it’ll still be too moist. You’ll just smoosh it.
Rhubarb Crisp
By Hklbrries
Spokane’s sky is hardly showing symptoms of dawn, but Alyssa Krafft and Marc Gauthier are already hard at work
- Crisp:
- 1 1/2 pounds cut-up rhubarb
- 1/2 teaspoon salt
- 1 1/2 to 2 cups sugar (depending on the tartness of the rhubarb)
- 1/3 cup all-purpose flour
- Topping:
- 1/2 cup butter, softened
- 3/4 cup whole wheat flour
- 1 cup sugar
- 3/4 cup rolled oats
- 1/2 teaspoon salt