We were given a turkey and had no room in the fridge for it, so it went into the oven! We stuffed it with apples, onions, and celery, seasoned with garlic bread seasoning, basil, black and white pepper, sage, and rosemary, and a little sea salt. Then we rubbed the top with olive oil and honey, and sprinkled the remaining seasoning mix over the top. Next we started a loaf of Potato Bread in the bread machine, YUM! Just before serving the bread and turkey, I will make some corn and open a can of cranberry sauce.
A perfect little Thanksgiving meal a few days early!
Saturday, November 21, 2009
Friday, September 25, 2009
Chicken Pot "Pie"
I liked my version of the Beef and Apple Cider Stew so much that I decided to make a similar recipe using chicken. Using different spices, more vegetables, and no apples...
Ingredients
4 russet potatoes, cubed
3 large carrots, chopped
6-8 ribs of celery, chopped
1 can corn
1 can peas
1 can green beans
1/2 cup dried minced onion
4 boneless skinless chicken breasts, cubed
2 tbs. olive oil
1/4 cup minced garlic
1 tsp. black pepper
2 tsp. sage
1 quart chicken broth
1/4 cup white wine vinegar
1/4 cup butter
4 tbs. flour
Directions
Combine vegetables in the crockpot, cover and set on HIGH heat.
In a large skillet, brown chicken, garlic and seasonings in olive oil. When thouroughly browned, add broth and vinegar. Bring to a rolling boil. Meanwhile combine butter and flour in a bowl to make a roux. When chicken mixture boils, add roux and cook till thick, smooth, and bubbly.
Pour chicken mixture over vegetables in crockpot. Cook on HIGH heat for 4 hours.
Serve with biscuits or bread.
Ingredients
4 russet potatoes, cubed
3 large carrots, chopped
6-8 ribs of celery, chopped
1 can corn
1 can peas
1 can green beans
1/2 cup dried minced onion
4 boneless skinless chicken breasts, cubed
2 tbs. olive oil
1/4 cup minced garlic
1 tsp. black pepper
2 tsp. sage
1 quart chicken broth
1/4 cup white wine vinegar
1/4 cup butter
4 tbs. flour
Directions
Combine vegetables in the crockpot, cover and set on HIGH heat.
In a large skillet, brown chicken, garlic and seasonings in olive oil. When thouroughly browned, add broth and vinegar. Bring to a rolling boil. Meanwhile combine butter and flour in a bowl to make a roux. When chicken mixture boils, add roux and cook till thick, smooth, and bubbly.
Pour chicken mixture over vegetables in crockpot. Cook on HIGH heat for 4 hours.
Serve with biscuits or bread.
Wednesday, September 23, 2009
Beef and Apple Cider Stew
I found a recipe called "Golden Beef & Apple Cider Stew", but I just HAD to tweak it. I didn't have any quick cooking tapioca, fresh onions, beef bullion, or fresh apple cider or apple juice. I used different measurements for almost everything. And instead of the thyme called for, I used Mediterranean seasoning I had on hand that I bought from http://www.mountainroseherbs.com
But since I know how most ingredients work, I figured I could substitute just about any thickener for the tapioca, use dried onion since it's in a slow cooker, apple cider is apple cider, and season it to my own tastes...
The original recipe can be found on pg. 102 of Better Homes and Gardens Biggest Book of Slow Cooker Recipes.
2lbs. stewing beef
2 Tbs olive oil
1/4 cup minced fresh garlic
1 tsp. pepper
1/2 cup Worcestershire sauce
3 tbs Mediterranean seasoning
1/4 cup butter
1/4 cup flour
2 packets apple cider drink mix
1 cup water
5 or 6 small red potatoes, quartered
4 medium carrots, chopped
4 ribs of celery, chopped
2 medium apples, cored and chopped
1/4 cup dried minced onion
Combine vegetables and apple in slow cooker. Top with onion.
Brown stewing beef in oil. Add garlic, pepper Worcestershire, and seasoning. add water and cider mix. Stir well and allow to boil. Combine butter and flour in a bowl to make a roux, add to meat mixture to make a thick gravy. Turn heat down to medium. Cook till very thick, stirring constantly to prevent sticking.
Pour meat mixture over vegetables in slow cooker. Turn cooker on low setting, cover and allow to cook for 8 hours. Stir well before serving.
But since I know how most ingredients work, I figured I could substitute just about any thickener for the tapioca, use dried onion since it's in a slow cooker, apple cider is apple cider, and season it to my own tastes...
The original recipe can be found on pg. 102 of Better Homes and Gardens Biggest Book of Slow Cooker Recipes.
2lbs. stewing beef
2 Tbs olive oil
1/4 cup minced fresh garlic
1 tsp. pepper
1/2 cup Worcestershire sauce
3 tbs Mediterranean seasoning
1/4 cup butter
1/4 cup flour
2 packets apple cider drink mix
1 cup water
5 or 6 small red potatoes, quartered
4 medium carrots, chopped
4 ribs of celery, chopped
2 medium apples, cored and chopped
1/4 cup dried minced onion
Combine vegetables and apple in slow cooker. Top with onion.
Brown stewing beef in oil. Add garlic, pepper Worcestershire, and seasoning. add water and cider mix. Stir well and allow to boil. Combine butter and flour in a bowl to make a roux, add to meat mixture to make a thick gravy. Turn heat down to medium. Cook till very thick, stirring constantly to prevent sticking.
Pour meat mixture over vegetables in slow cooker. Turn cooker on low setting, cover and allow to cook for 8 hours. Stir well before serving.
Saturday, September 19, 2009
Broccoli, Ham, and Cheese Casserole
I had a ham that needed cooking, and I really wasn't wanting a traditional glazed ham... So I googled "ham recipe" and came up with a recipe for a casserole that sounded really tasty... But I didn't want to heat up my house by using the oven. I decided to use the crockpot instead.
But I never made rice in a crockpot before... I googled raw rice cooking in a slow cooker, it says it’s fine, but I didn't want to risk it… plus I wanted to use fresh broccoli instead of frozen... So here is my solution.
Ingredients
2 lbs. Ham, cubed
2 lbs. fresh broccoli florets, chopped
1/2 cup dried minced onion
Cheese Sauce
10 oz. bag frozen sliced mushrooms
1/4 cup lemon juice
2 cups uncooked brown rice
1 bag French's Fried Onions
Directions
Combine Ham and Broccoli in slow cooker. Top with onion. Pour Cheese Sauce over it and stir in well. Cook on LOW in slow cooker till broccoli is tender.
Combine rice, mushrooms, and lemon juice in a rice cooker. Pour 4 cups water over rice and cook.
When rice and broccoli are both done, combine rice into slow cooker mixture. Serve, topped with French's Fried Onions.
But I never made rice in a crockpot before... I googled raw rice cooking in a slow cooker, it says it’s fine, but I didn't want to risk it… plus I wanted to use fresh broccoli instead of frozen... So here is my solution.
Ingredients
2 lbs. Ham, cubed
2 lbs. fresh broccoli florets, chopped
1/2 cup dried minced onion
Cheese Sauce
10 oz. bag frozen sliced mushrooms
1/4 cup lemon juice
2 cups uncooked brown rice
1 bag French's Fried Onions
Directions
Combine Ham and Broccoli in slow cooker. Top with onion. Pour Cheese Sauce over it and stir in well. Cook on LOW in slow cooker till broccoli is tender.
Combine rice, mushrooms, and lemon juice in a rice cooker. Pour 4 cups water over rice and cook.
When rice and broccoli are both done, combine rice into slow cooker mixture. Serve, topped with French's Fried Onions.
Thursday, September 17, 2009
Portabella Scramble
So good! I had to make something with the Portabellas... so here it is!
Ingredients
1/2 cup minced Red Onion
2 Tbs. Olive Oil
2 Portabella Mushroom Caps, cubed
1 cup chopped Tomato
3 Large Eggs
1/2 cup Shredded Parmesan
Directions
Fry onion in olive oil till translucent. Add mushroom and fry till tender. Add tomato and mix well. Scramble eggs into mushroom mixture and top with Parmesan. Cover skillet with a lid and allow cheese to melt and egg to set. Serve.
Ingredients
1/2 cup minced Red Onion
2 Tbs. Olive Oil
2 Portabella Mushroom Caps, cubed
1 cup chopped Tomato
3 Large Eggs
1/2 cup Shredded Parmesan
Directions
Fry onion in olive oil till translucent. Add mushroom and fry till tender. Add tomato and mix well. Scramble eggs into mushroom mixture and top with Parmesan. Cover skillet with a lid and allow cheese to melt and egg to set. Serve.
Sunday, September 13, 2009
Chili
I am back! Sorry for the long absence...
Today is one of those days, you know the kind... you need food, but you don't want to cook. You don't have the money to go out to eat or order pizza... It's a bit chilly out... wait, chilly? Chili!
Ingredients
1 bag red beans, rinsed and soaked overnight
1/2 cup dried minced onion
2 46oz. cans V-8 Juice
1 recipe Emeril's Southwest Seasoning
2 lbs hamburger, cooked and rinsed
2 14oz. cans stewed tomatoes with juices, crushed
1/4 cup sliced pickled jalapenos
Directions
Combine ingredients in Crock Pot and turn on low heat. Cook for 10 hours. Serve.
Serving Ideas
Top Chili with 1 or more of the following:
sour cream
cheddar cheese
sliced green onion
goldfish crackers
-OR-
Serve with one of the following:
grilled cheese sandwiches
peanut butter sandwiches
Today is one of those days, you know the kind... you need food, but you don't want to cook. You don't have the money to go out to eat or order pizza... It's a bit chilly out... wait, chilly? Chili!
Ingredients
1 bag red beans, rinsed and soaked overnight
1/2 cup dried minced onion
2 46oz. cans V-8 Juice
1 recipe Emeril's Southwest Seasoning
2 lbs hamburger, cooked and rinsed
2 14oz. cans stewed tomatoes with juices, crushed
1/4 cup sliced pickled jalapenos
Directions
Combine ingredients in Crock Pot and turn on low heat. Cook for 10 hours. Serve.
Serving Ideas
Top Chili with 1 or more of the following:
sour cream
cheddar cheese
sliced green onion
goldfish crackers
-OR-
Serve with one of the following:
grilled cheese sandwiches
peanut butter sandwiches
Thursday, April 9, 2009
Fruity Shortcake
I love strawberry shortcake, but what if I could use a variety of fruit to make over this timeless dish?
INGREDIENTS
One package shortcake muffins
1 cup strawberries, hulled and halved
1/4 cup blueberries
1/2 blackberries
1/2 cup pear juice
real whipped cream
DIRECTIONS
Combine fruit and juice and let stand for several hours in the fridge.
Spoon the fruit mixture evenly over the shortcake muffins.
Top with real whipped cream.
Try to eat only one.....
INGREDIENTS
One package shortcake muffins
1 cup strawberries, hulled and halved
1/4 cup blueberries
1/2 blackberries
1/2 cup pear juice
real whipped cream
DIRECTIONS
Combine fruit and juice and let stand for several hours in the fridge.
Spoon the fruit mixture evenly over the shortcake muffins.
Top with real whipped cream.
Try to eat only one.....
Wednesday, April 1, 2009
Easter Dolmades
Since this food blog is all about Mediterranean Cuisine, I thought I would share traditional Mediterranean Easter Dinner foods, with my own personal twist, of course!
Roasted lamb, rice, and spinach are essentials in Mediterranean Easter Dinners... these are staples of the region and they are prepared simply, many familys simply roast the lamb with herbs and serve plain rice and a simple spinach pie. Some families prepare more elaborate meals. Regardless, you will most likely see these three ingredients in some fashion at every table.
I like to have everything in one easy bite, so I incorporated all of these ingredients into one dish! For those of you who like to host parties on Easter, or like to serve a la carte fare, this is for you!
INGREDIENTS
4 lb Leg of Lamb, boned
1 teaspoon of dried rosemary, crushed
¼ cup of olive oil
3 minced garlic cloves
¾ cup of onion, chopped
½ cup of celery, chopped
10 ounces of chopped frozen spinach, thawed and drained
2 medium eggs, beaten
¼ cup of parsley, snipped
3 tablespoons of basil, snipped
Pinch of dried marjoram, crushed
Pinch of freshly ground black pepper
¼ cup of grated parmesan cheese
1/4 cup balsamic vinegar
2 cups dry brown rice
5 cups water
1/2 cup raisins
1 tsp garam masala or herbs de provence
1 jar of grape leaves, drained and separated
Mint sprigs, to garnish with.
DIRECTIONS
The night before you plan to roast the lamb, prepare the rice by combining the rice, water, raisins and garam masala in a large rice cooker (if you only have a small rice cooker, you can split the ingredients and cook in two batches, you can also cook the rice on your stove in a suitable sized pot, but I am not that talented). DO NOT REMOVE THE LID! Allow to cool completely before refrigerating.
The day you plan to roast the lamb, heat the oil in a medium skillet and cook the onion, celery, and garlic until tender. In a large mixing bowl, stir together the spinach, beaten eggs, parsley, basil, marjoram, and black pepper. Add onion mixture to the bowl. Add the parmesan cheese, then drizzle with vinegar and toss gently. Combine with the rice mixture, cover, and set aside.
Pound the lamb to an even thickness, then sprinkle with the dried rosemary. Roll up the meat and tie. Place the lamb seam side down on a rack in a shallow roasting pan. Preheat your oven to 350F and roast the lamb for 2 hours. Allow the roast to rest for twenty minutes before continuing.
Shred the lamb meat and combine with the rice mixture. Place a rounded tablespoon of the mixture on each grape leaf, carefully roll the grape leaves around the mixture and tie with twine. Place each dolmade in a steamer basket lined with parchment paper seam side down. Steam the dolmades for 10 minutes.
If you want to serve them hot: garnish with mint sprigs and serve.
If you want to serve them cold: refrigerate the dolmades, without the mint, until ready to serve. Garnish with mint spring just before serving.
Roasted lamb, rice, and spinach are essentials in Mediterranean Easter Dinners... these are staples of the region and they are prepared simply, many familys simply roast the lamb with herbs and serve plain rice and a simple spinach pie. Some families prepare more elaborate meals. Regardless, you will most likely see these three ingredients in some fashion at every table.
I like to have everything in one easy bite, so I incorporated all of these ingredients into one dish! For those of you who like to host parties on Easter, or like to serve a la carte fare, this is for you!
INGREDIENTS
4 lb Leg of Lamb, boned
1 teaspoon of dried rosemary, crushed
¼ cup of olive oil
3 minced garlic cloves
¾ cup of onion, chopped
½ cup of celery, chopped
10 ounces of chopped frozen spinach, thawed and drained
2 medium eggs, beaten
¼ cup of parsley, snipped
3 tablespoons of basil, snipped
Pinch of dried marjoram, crushed
Pinch of freshly ground black pepper
¼ cup of grated parmesan cheese
1/4 cup balsamic vinegar
2 cups dry brown rice
5 cups water
1/2 cup raisins
1 tsp garam masala or herbs de provence
1 jar of grape leaves, drained and separated
Mint sprigs, to garnish with.
DIRECTIONS
The night before you plan to roast the lamb, prepare the rice by combining the rice, water, raisins and garam masala in a large rice cooker (if you only have a small rice cooker, you can split the ingredients and cook in two batches, you can also cook the rice on your stove in a suitable sized pot, but I am not that talented). DO NOT REMOVE THE LID! Allow to cool completely before refrigerating.
The day you plan to roast the lamb, heat the oil in a medium skillet and cook the onion, celery, and garlic until tender. In a large mixing bowl, stir together the spinach, beaten eggs, parsley, basil, marjoram, and black pepper. Add onion mixture to the bowl. Add the parmesan cheese, then drizzle with vinegar and toss gently. Combine with the rice mixture, cover, and set aside.
Pound the lamb to an even thickness, then sprinkle with the dried rosemary. Roll up the meat and tie. Place the lamb seam side down on a rack in a shallow roasting pan. Preheat your oven to 350F and roast the lamb for 2 hours. Allow the roast to rest for twenty minutes before continuing.
Shred the lamb meat and combine with the rice mixture. Place a rounded tablespoon of the mixture on each grape leaf, carefully roll the grape leaves around the mixture and tie with twine. Place each dolmade in a steamer basket lined with parchment paper seam side down. Steam the dolmades for 10 minutes.
If you want to serve them hot: garnish with mint sprigs and serve.
If you want to serve them cold: refrigerate the dolmades, without the mint, until ready to serve. Garnish with mint spring just before serving.
Sunday, March 22, 2009
Tomato and Mozzerella salad with Basil Vinegrette, for two
I am a big fan of Italian food, this is one of my favorite simple side dishes.
INGREDIENTS
Salad:
1 med. Tomato, chopped
2 ounces Mozzarella cheese, cubed
2 cups Salad greens
Vinegrette:
2 tsp. Dried Basil
1/4 cup Minced Garlic
1/4 cup Balsamic Vinegar
2 cups Olive Oil
Salt and Fresh Ground Black Pepper, to taste
DIRECTIONS
Make the vinegrette.
Combine prepared tomato and mozzarella in a small bowl and pour 1/4 cup of the vinegrette over it, toss well to coat. Reserve remaining vinegrette for a later meal, or use it as a great marinade for chicken. Arrange salad on two plates and place half the tomato mixture on each.
Serve.
INGREDIENTS
Salad:
1 med. Tomato, chopped
2 ounces Mozzarella cheese, cubed
2 cups Salad greens
Vinegrette:
2 tsp. Dried Basil
1/4 cup Minced Garlic
1/4 cup Balsamic Vinegar
2 cups Olive Oil
Salt and Fresh Ground Black Pepper, to taste
DIRECTIONS
Make the vinegrette.
Combine prepared tomato and mozzarella in a small bowl and pour 1/4 cup of the vinegrette over it, toss well to coat. Reserve remaining vinegrette for a later meal, or use it as a great marinade for chicken. Arrange salad on two plates and place half the tomato mixture on each.
Serve.
Wednesday, March 18, 2009
Split Rolls
I think that there must be THOUSANDS of split roll recipes online these days, but I will add mine anyway... This is a variation on the French Pisolet from Eastern France and Belgium.
Makes four dozen rolls
INGREDIENTS
7 cups hard wheat bread flour or all-purpose flour, approximately
4 teaspoons salt
2 packages yeast
3 tablespoons sugar
½ cup non-fat dry milk
2 teaspoons plain malt syrup
4 ounces (1 stick) butter, room temperature
1 cup rye flour, for dusting
DIRECTIONS
Put 4 cups of flour into a large bowl and stir in the salt, yeast, sugar, and dry milk. Form a well in the bottom of the bowl and pour in 3 cups of water. With a large wooden spoon, pull in flour from the sides of the bowl to form a heavy batter. Add malt syrup. Break butter into small pieces and stir into the batter. Blend. Add the rest of the flour, ½ cup at a time; use your hands when dough gets stiffer. Move the dough to the floured work surface and, adding flour if dough remains sticky, Dough will become soft and elastic. Continue to knead another 10 minutes.
Return the dough to the cleaned and greased bowl. Cover and let rise till doubled in bulk. Punch down and knead briefly. Return to bowl and allow dough to rise again. Punch down and divide dough in half. Set one half aside and form the other half into golf ball sized balls. Sprinkle dough balls with rye flour (to keep it from sticking) and split almost in two with a strong quick chop with the side of your hand. Gently pull the ends of the roll to make a slightly oblong shape. Put the rolls split side down on a lightly greased surface to rise for 20 minutes. While the dough rises, preheat oven to 425F. Turn rolls right-side up for the oven. Place water in a bread loaf pan in the bottom of the oven. Bake rolls for 25 to 30 minutes, turning baking sheet around halfway through baking time. While first batch bakes, form the other half of the dough into rolls and allow to rise. Bake second batch just as the first.
Sunday, March 8, 2009
Flavored Olive Oil
One way to flavor your cooking is to use olive oil that has been infused with flavor. You can now purchase "specialty olive oil" for lots of money... or you can make your own! It is surprisingly simple.
If you want to experiment with your own flavor, simply pull together about 1/2 cup to 1 cup of your favorite seasonings and spices and add it to 2 cups of Olive Oil.
All of the following flavored oils start with 2 cups of olive oil. ALWAYS use a glass container with a tight lid to hold the oil. I will list the spices and seasonings to add to the oil under each recipe. Allow the oil to sit at room temperature for a few days before using to allow the flavors to infuse. The longer it sits, the deeper the flavor. There is no need to strain the oil before using. The oil should be good for about three months, but mine never lasts that long...
Fire Oil
1 Head of Garlic, peeled and crushed
1 Tbs. Red Pepper Flakes
1 Tsp. Black or White Pepper
1/2 cup Hot Peppers/Chiles of your choice, seeded and sliced into strips
1 Tbs. Smoked Paprika
The peppers you choose will determine the heat of the oil. If you prefer a milder oil, use a mild chile like Aneheim. If you really want the fire, use Habañero!
Italian Oil
1 Head of Garlic, peeled and crushed
2 Tbs. Basil
2 Tbs. Marjoram
2 Tbs. Oregano
2 Tbs. Rosemary
2 Tbs. Thyme
This is a great all-purpose oil for Italian Cuisine. Drizzle a bit of this over freshly cooked pasta for a real treat!
Southwestern Oil
2 Tbs. Chili powder
2 Tsp. Ground Cumin
2 Tbs. Paprika
1 Tsp. Black or White Pepper
1 Tbs. Ground Coriander
1 Tsp. Cayenne Pepper
1 Head of Garlic, peeled and crushed
1 Tsp. crushed red pepper
1 Tbs. dried oregano
This is great for making some Mexican or Tex-Mex foods.
Asian Oil
1 Tbs. Freshly Ground Peppercorn Medley
1 Tsp. Ground Anise Seed
1/2 Tsp. Ground cloves
1 Tbs. Ground cinnamon
1 Tbs. Ground fennel seeds
Great for Asian cooking... You can make this with Peanut or Sunflower Oil as well.
Sweet Oil
3 Tbs. ground cinnamon
2 Tbs. ground nutmeg
1 Tbs. ground allspice
1Tbs. ground cardamom
This one is great when making desserts!
If you want to experiment with your own flavor, simply pull together about 1/2 cup to 1 cup of your favorite seasonings and spices and add it to 2 cups of Olive Oil.
All of the following flavored oils start with 2 cups of olive oil. ALWAYS use a glass container with a tight lid to hold the oil. I will list the spices and seasonings to add to the oil under each recipe. Allow the oil to sit at room temperature for a few days before using to allow the flavors to infuse. The longer it sits, the deeper the flavor. There is no need to strain the oil before using. The oil should be good for about three months, but mine never lasts that long...
Fire Oil
1 Head of Garlic, peeled and crushed
1 Tbs. Red Pepper Flakes
1 Tsp. Black or White Pepper
1/2 cup Hot Peppers/Chiles of your choice, seeded and sliced into strips
1 Tbs. Smoked Paprika
The peppers you choose will determine the heat of the oil. If you prefer a milder oil, use a mild chile like Aneheim. If you really want the fire, use Habañero!
Italian Oil
1 Head of Garlic, peeled and crushed
2 Tbs. Basil
2 Tbs. Marjoram
2 Tbs. Oregano
2 Tbs. Rosemary
2 Tbs. Thyme
This is a great all-purpose oil for Italian Cuisine. Drizzle a bit of this over freshly cooked pasta for a real treat!
Southwestern Oil
2 Tbs. Chili powder
2 Tsp. Ground Cumin
2 Tbs. Paprika
1 Tsp. Black or White Pepper
1 Tbs. Ground Coriander
1 Tsp. Cayenne Pepper
1 Head of Garlic, peeled and crushed
1 Tsp. crushed red pepper
1 Tbs. dried oregano
This is great for making some Mexican or Tex-Mex foods.
Asian Oil
1 Tbs. Freshly Ground Peppercorn Medley
1 Tsp. Ground Anise Seed
1/2 Tsp. Ground cloves
1 Tbs. Ground cinnamon
1 Tbs. Ground fennel seeds
Great for Asian cooking... You can make this with Peanut or Sunflower Oil as well.
Sweet Oil
3 Tbs. ground cinnamon
2 Tbs. ground nutmeg
1 Tbs. ground allspice
1Tbs. ground cardamom
This one is great when making desserts!
Monday, March 2, 2009
Pico de Gallo and Tilapia over Toasted Sourdough
DELICIOUS!
INGREDIENTS
2 Tilapia Filets
2 Tsp. Mrs. Dash Chipotle Seasoning
1 Tsp. Lemon or Lime Juice
1/2 Cup Pico de Gallo, divided
2 Slices Sourdough Bread, toasted
DIRECTIONS
Sprinkle Tilapia with Mrs. Dash seasoning and place in a small baking dish. Sprinkle with the Lemon or Lime juice and bake at 400 degrees till fish flakes easily with a fork.
Place toasted Sourdough slices on a plate, Remove fish from oven and place one fish filet on each slice of bread. Top each with 1/4 cup Pico de Gallo.
Serve.
INGREDIENTS
2 Tilapia Filets
2 Tsp. Mrs. Dash Chipotle Seasoning
1 Tsp. Lemon or Lime Juice
1/2 Cup Pico de Gallo, divided
2 Slices Sourdough Bread, toasted
DIRECTIONS
Sprinkle Tilapia with Mrs. Dash seasoning and place in a small baking dish. Sprinkle with the Lemon or Lime juice and bake at 400 degrees till fish flakes easily with a fork.
Place toasted Sourdough slices on a plate, Remove fish from oven and place one fish filet on each slice of bread. Top each with 1/4 cup Pico de Gallo.
Serve.
Thursday, February 19, 2009
Bread and Dip
THE DIP
1. Pull together your favorite veggies and puree them in a blender or food processor. It really doesn't matter how much you puree, if you do too much you can always freeze the excess for later use. I start with about 3 cups of veggies.
2. If you like a creamy dip, stir the veggies into a creamy base like yogurt, sour cream, mayonnaise, etc... until you get the desired consistency.
Another option is to make a bean paste out of your favorite bean... I particularly like black beans or chickpeas... and stir the veggies into that.
A third option is to simply stir the pureed veggies into some flavorful olive oil to pull the veggies together.
If you are using a creamy veggie like avocado or artichoke, you could omit any stir in options and go for the all natural approach.
3. Season to taste with your favorite seasonings.
THE BREAD
I usually have several different breads lying around my freezer in slices. This is a great way to use those up, and I like a little variety on my dip tray. I simply thaw out the bread and cut them into strips suitable for dipping. Sometimes I toast the bread, sometimes I don't. Have some olive oil on han
If you aren't a bread packrat like me, you can buy some or make a loaf of bread or some pita rounds... I have several bread recipes on this blog...
1. Pull together your favorite veggies and puree them in a blender or food processor. It really doesn't matter how much you puree, if you do too much you can always freeze the excess for later use. I start with about 3 cups of veggies.
2. If you like a creamy dip, stir the veggies into a creamy base like yogurt, sour cream, mayonnaise, etc... until you get the desired consistency.
Another option is to make a bean paste out of your favorite bean... I particularly like black beans or chickpeas... and stir the veggies into that.
A third option is to simply stir the pureed veggies into some flavorful olive oil to pull the veggies together.
If you are using a creamy veggie like avocado or artichoke, you could omit any stir in options and go for the all natural approach.
3. Season to taste with your favorite seasonings.
THE BREAD
I usually have several different breads lying around my freezer in slices. This is a great way to use those up, and I like a little variety on my dip tray. I simply thaw out the bread and cut them into strips suitable for dipping. Sometimes I toast the bread, sometimes I don't. Have some olive oil on han
If you aren't a bread packrat like me, you can buy some or make a loaf of bread or some pita rounds... I have several bread recipes on this blog...
Saturday, February 14, 2009
Mix-n-Match Stir Fry
What can be quicker than stir-fry?! Not only is stir-fry fast and simple, but there are an infinite combination of flavors! Here are a few of my favorites.
INGREDIENTS
Meats - any meat will do... just be sure the pieces are bite-sized.
Chicken
Beef
Pork
Shrimp
Seitan
Veggies and Fruits - You can purchase bags of pre-mixed and chopped veggies OR you can buy fresh and chop them yourself... For ease and speed, I keep several bags of different mixed veggies from my supermarket's frozen food section. Veggies that work well with stir fry are chopped very small so that they cook quickly. Some fruits also work well in stir-fry... especially if you are doing a breakfast stir-fry! When using fruits or veggies that give off liquid, it will be necessary to add them after any veggies are done cooking and before adding sauces and seasonings. I can't possibly name every veggie and fruit out there, but here are some of the ones I have used. Use your imagination and make a creation entirely your own!
Garlic (goes in almost every stir-fry I make!)
Broccoli
Carrots
Cauliflower
Celery
Onions
Green Onions
Cabbage
Kale
Spinach
Green beans
Green peas
Yellow summer squash
Zucchini
Cherry and Grape Tomatoes (cut in half, add with fruits)
Snow peas
Red or green peppers
Pimientos
Water chestnuts
Baby corn
Eggplant
Jicama
Radish
Ginger
Sea Vegetables (seaweeds)
Coconut
Apple
Raisins
Cranberries (dried)
Mandarin Oranges
Kiwi
Strawberry
Pomegranate
Berries (blueberries, huckleberries, raspberries, blackberries...etc...)
Rhubarb
Pineapple
Grapes (cut in half)
Dates
Figs
Sauces and Seasonings - This is what makes a stir-fry truly successful. You can use just about any commercially made sauce that matches your meats and produce, but there is just something special about concocting your own unique sauce. Besides, when you make your own you can reduce the amount of salt... most commercial stir-fry sauces have a lot of soy sauce which can add a lot of unnecessary salt to a meal... I do keep some commercial sauces on hand for those time when I just want to make a meal as fast as possible... Don't limit yourself to the Asian cooking aisles when choosing commercial sauces... many barbecue marinades work equally well! I will list my two favorite sauces here.
Teryaki Stir Fry Sauce
2 Tbs. Soy sauce
2 Tbs. sugar
2 Tbs. Vinegar of your choice (red wine vinegar works well!)
1 Tbs. Oil (I use Olive, but peanut works well too)
1 clove garlic, minced
2 tsp. powdered ginger
1/2 cup Pineapple juice
Dash pepper
Schezuan Stir-Fry Sauce
1 Tsp. Oil
1/2 Tsp. minced fresh ginger
1/2 Tsp. minced garlic
1/4 Cup Veggie broth
1 1/ 2 Tsp. red wine vinegar
1 Tbs. soy sauce
1 tsp. Hoisin sauce
1/8 tsp. Tabasco sauce
1/8 tsp. crushed red pepper flakes
1/4 tsp. pepper
DIRECTIONS
Stir-frying is a VERY fast process. Make certain that you will not have to take more than one step away from your wok or skillet from the time you add your first ingredient to the time you serve.
Have your serving platter or individual bowls close by with cooked rice or noodles on it. As soon as your stir-fry is done, you will not want to let it sit while you prepare your rice or noodles.
Once you have chosen the ingredients for your stir-fry, AND HAVE THEM PREPARED and ready to go into the wok or skillet, you will need to heat a wok or a very large skillet to high heat and add a small amount of oil, water, or sauce to keep the meat from sticking.
FIRST add your meat. Keep the meat moving around your wok or skillet to prevent sticking and promote even browning. When the meat is browned and cooked thoroughly.
SECOND, add non-liquid bearing veggies and fruits. Stir-fry just till barely softened.
THIRD add your liquid-bearing ingredients. When it starts to give off liquid add your sauce. Remove from the heat source and turn the stir-fry to coat well in the sauce. Return to the heat source and cook off some of the liquid.
SERVE.
INGREDIENTS
Meats - any meat will do... just be sure the pieces are bite-sized.
Chicken
Beef
Pork
Shrimp
Seitan
Veggies and Fruits - You can purchase bags of pre-mixed and chopped veggies OR you can buy fresh and chop them yourself... For ease and speed, I keep several bags of different mixed veggies from my supermarket's frozen food section. Veggies that work well with stir fry are chopped very small so that they cook quickly. Some fruits also work well in stir-fry... especially if you are doing a breakfast stir-fry! When using fruits or veggies that give off liquid, it will be necessary to add them after any veggies are done cooking and before adding sauces and seasonings. I can't possibly name every veggie and fruit out there, but here are some of the ones I have used. Use your imagination and make a creation entirely your own!
Garlic (goes in almost every stir-fry I make!)
Broccoli
Carrots
Cauliflower
Celery
Onions
Green Onions
Cabbage
Kale
Spinach
Green beans
Green peas
Yellow summer squash
Zucchini
Cherry and Grape Tomatoes (cut in half, add with fruits)
Snow peas
Red or green peppers
Pimientos
Water chestnuts
Baby corn
Eggplant
Jicama
Radish
Ginger
Sea Vegetables (seaweeds)
Coconut
Apple
Raisins
Cranberries (dried)
Mandarin Oranges
Kiwi
Strawberry
Pomegranate
Berries (blueberries, huckleberries, raspberries, blackberries...etc...)
Rhubarb
Pineapple
Grapes (cut in half)
Dates
Figs
Sauces and Seasonings - This is what makes a stir-fry truly successful. You can use just about any commercially made sauce that matches your meats and produce, but there is just something special about concocting your own unique sauce. Besides, when you make your own you can reduce the amount of salt... most commercial stir-fry sauces have a lot of soy sauce which can add a lot of unnecessary salt to a meal... I do keep some commercial sauces on hand for those time when I just want to make a meal as fast as possible... Don't limit yourself to the Asian cooking aisles when choosing commercial sauces... many barbecue marinades work equally well! I will list my two favorite sauces here.
Teryaki Stir Fry Sauce
2 Tbs. Soy sauce
2 Tbs. sugar
2 Tbs. Vinegar of your choice (red wine vinegar works well!)
1 Tbs. Oil (I use Olive, but peanut works well too)
1 clove garlic, minced
2 tsp. powdered ginger
1/2 cup Pineapple juice
Dash pepper
Schezuan Stir-Fry Sauce
1 Tsp. Oil
1/2 Tsp. minced fresh ginger
1/2 Tsp. minced garlic
1/4 Cup Veggie broth
1 1/ 2 Tsp. red wine vinegar
1 Tbs. soy sauce
1 tsp. Hoisin sauce
1/8 tsp. Tabasco sauce
1/8 tsp. crushed red pepper flakes
1/4 tsp. pepper
DIRECTIONS
Stir-frying is a VERY fast process. Make certain that you will not have to take more than one step away from your wok or skillet from the time you add your first ingredient to the time you serve.
Have your serving platter or individual bowls close by with cooked rice or noodles on it. As soon as your stir-fry is done, you will not want to let it sit while you prepare your rice or noodles.
Once you have chosen the ingredients for your stir-fry, AND HAVE THEM PREPARED and ready to go into the wok or skillet, you will need to heat a wok or a very large skillet to high heat and add a small amount of oil, water, or sauce to keep the meat from sticking.
FIRST add your meat. Keep the meat moving around your wok or skillet to prevent sticking and promote even browning. When the meat is browned and cooked thoroughly.
SECOND, add non-liquid bearing veggies and fruits. Stir-fry just till barely softened.
THIRD add your liquid-bearing ingredients. When it starts to give off liquid add your sauce. Remove from the heat source and turn the stir-fry to coat well in the sauce. Return to the heat source and cook off some of the liquid.
SERVE.
Tuesday, February 3, 2009
Stuffed Tomato
So, you want to eat healthy foods, but it seems like it takes forever to make that healthy dish... How about some simple healthy ideas for meals that take 10 minutes or less to prepare, from fridge to plate! This month I am going to provide simple ideas for those of us who don't have the time to make more elaborate meals.
Ingredients
1 Medium/Large Beefsteak Tomato
1 Cup Cottage Cheese
2 Tbs. Dried fruit bits (raisins, cranberries, apricots, etc...)
1 Tsp. Mediterranean Seasoning
Directions
Cut tomato in half and scoop out the insides. Chop the tomato insides into bite sized pieces. Combine chopped tomato and remaining ingredients. Divide mixture and stuff back into the tomato "cups". Serve!
Ingredients
1 Medium/Large Beefsteak Tomato
1 Cup Cottage Cheese
2 Tbs. Dried fruit bits (raisins, cranberries, apricots, etc...)
1 Tsp. Mediterranean Seasoning
Directions
Cut tomato in half and scoop out the insides. Chop the tomato insides into bite sized pieces. Combine chopped tomato and remaining ingredients. Divide mixture and stuff back into the tomato "cups". Serve!
Monday, January 26, 2009
100% Whole Wheat Apple Bread
So, yummy, so healthy, so good!
INGREDIENTS
3 1/2 cups whole wheat flour
1/3 cup milk, dairy or otherwise
2 Tbs. honey
1 cup warm water
1 1/4 teaspoons salt
1/4 cup applesauce
3 tsp. dry yeast
DIRECTIONS
In the bread machine pan, place all ingredients in the order suggested by the manufacturer. Set your machine on "dough" cycle. When cycle is done, take the dough out of the machine form into a loaf, you might need more flour to make the dough handle well.
Bake at 350 degrees for 20 minutes, take it out and tent with foil to prevent over-browning, bake for 20-25 minutes. Let cool before slicing.
INGREDIENTS
3 1/2 cups whole wheat flour
1/3 cup milk, dairy or otherwise
2 Tbs. honey
1 cup warm water
1 1/4 teaspoons salt
1/4 cup applesauce
3 tsp. dry yeast
DIRECTIONS
In the bread machine pan, place all ingredients in the order suggested by the manufacturer. Set your machine on "dough" cycle. When cycle is done, take the dough out of the machine form into a loaf, you might need more flour to make the dough handle well.
Bake at 350 degrees for 20 minutes, take it out and tent with foil to prevent over-browning, bake for 20-25 minutes. Let cool before slicing.
Sunday, January 25, 2009
Turkey Meatloaf
I decided to get inventive today and use a bunch of ingredients that had been sitting forever in my freezer or pantry... What better way to use up a bunch of ingredients than to make a meatloaf!? I didn't have any hamburger... it is something I try to avoid most of the time because of the fat content... but I did have ground turkey! I had croutons, which I normally use in my meatloaves, but I wondered how it might turn out if I used slightly undercooked rice instead... then I looked for other fillers and veggies... VOILA, a new recipe is born!
INGREDIENTS
1 lb. ground turkey
1/2 cup minced fresh, frozen onions
1/2 cup dry brown rice
1 cup sliced fresh, frozen mushrooms
poultry seasoning
Mediterranean seasoning
2 tbs. mashed potato flakes
barbecue sauce
bell pepper strips (steamed)
DIRECTIONS
Combine rice and seasonings in a rice cooker with 1 1/2 cups water. Place bell pepper strips in the steamer basket on top, and turn on the rice cooker. Thaw the turkey, if it is frozen and combine it with the onions and mushrooms. When the rice is done, combine it with the meat, then add the potato flakes.
Mash it down into a 3x9 inch loaf pan. Top with the barbecue sauce and bake at 400 degrees till done. Top with bell peppers before serving, heat if necessary.
INGREDIENTS
1 lb. ground turkey
1/2 cup minced fresh, frozen onions
1/2 cup dry brown rice
1 cup sliced fresh, frozen mushrooms
poultry seasoning
Mediterranean seasoning
2 tbs. mashed potato flakes
barbecue sauce
bell pepper strips (steamed)
DIRECTIONS
Combine rice and seasonings in a rice cooker with 1 1/2 cups water. Place bell pepper strips in the steamer basket on top, and turn on the rice cooker. Thaw the turkey, if it is frozen and combine it with the onions and mushrooms. When the rice is done, combine it with the meat, then add the potato flakes.
Mash it down into a 3x9 inch loaf pan. Top with the barbecue sauce and bake at 400 degrees till done. Top with bell peppers before serving, heat if necessary.
Tuesday, January 20, 2009
Inaugural Luncheon
As you know, this is a food blog, and in honor of the Inauguration of the 44th President of the United States of America, I am writing about the Inaugural Luncheon. You can find the recipes in PDF format at the Inauguration Website.
The Menu:
First Course
Seafood Stew
paired with
Duckhorn Vinyards
2007 Sauvignon Blanc, Napa Valley
Second Course
A Brace of American Birds (Pheasant and Duck),
served with Sour Cherry Chutney and
Molasses Sweet Potatoes
paired with
Goldeneye
2005 Pinot Noir, Anderson Valley
Third Course
Apple Cinnamon Sponge Cake and Sweet Cream Glace
paired with
Korbel Natural "Special Inaugural Cuvee"
California Champagne
Sounds delicious! Well, except for the duck... I have never cared for duck, myself. It was interesting to note that the first Inaugural Luncheon was a more "Thanksgiving style" meal, comprised of South Carolina turkey, Smithfield Ham, potato salad, and pumpkin pie. The meal has since become quite gormet!
I hope you enjoy looking at the menu, and maybe even try a recipe or two!
The Menu:
First Course
Seafood Stew
paired with
Duckhorn Vinyards
2007 Sauvignon Blanc, Napa Valley
Second Course
A Brace of American Birds (Pheasant and Duck),
served with Sour Cherry Chutney and
Molasses Sweet Potatoes
paired with
Goldeneye
2005 Pinot Noir, Anderson Valley
Third Course
Apple Cinnamon Sponge Cake and Sweet Cream Glace
paired with
Korbel Natural "Special Inaugural Cuvee"
California Champagne
Sounds delicious! Well, except for the duck... I have never cared for duck, myself. It was interesting to note that the first Inaugural Luncheon was a more "Thanksgiving style" meal, comprised of South Carolina turkey, Smithfield Ham, potato salad, and pumpkin pie. The meal has since become quite gormet!
I hope you enjoy looking at the menu, and maybe even try a recipe or two!
Sunday, January 18, 2009
Tuna Supreme Melts
I love these tuna melt sandwiches... it just doesn't get any better!
You will need day-old bread to make this recipe... Because of it's flavor, I make a loaf of my V-8 Juice Bread and let it sit overnight before slicing, but you could buy day old bread or make any other variety of bread you prefer. You need slices that are fairly thick.
I also make my own mayonnaise, it tastes better than anything you can buy... I use this mayonnaise recipe for a greater depth to my tuna salad.
INGREDIENTS
Thick sliced, day-old bread
Thinly sliced Roma Tomatoes
2 regular tins of Tuna
Sweet Pickle Relish, to taste
1 teaspoon Lime Juice
1 teaspoon Dried Minced Onion
Mayonnaise to taste
Cheese of your choice
cooking spray
DIRECTIONS
Combine tuna, relish, lime juice, and onion. After combining well, add just enough mayonnaise to pull it all together... you don't want too much mayonnaise or you will end up with soggy sandwiches.
Spray a skillet with cooking spray and heat to high. Place a slice of bread in pan, top with tomato and tuna salad. Cook till the bread is well toasted. Place cheese on top of tuna salad and top with final piece of bread. CAREFULLY flip the sandwich over in the pan, place a saucer on top of the sandwich to press it down well and cook till the bread is well toasted.
Serve.
You will need day-old bread to make this recipe... Because of it's flavor, I make a loaf of my V-8 Juice Bread and let it sit overnight before slicing, but you could buy day old bread or make any other variety of bread you prefer. You need slices that are fairly thick.
I also make my own mayonnaise, it tastes better than anything you can buy... I use this mayonnaise recipe for a greater depth to my tuna salad.
INGREDIENTS
Thick sliced, day-old bread
Thinly sliced Roma Tomatoes
2 regular tins of Tuna
Sweet Pickle Relish, to taste
1 teaspoon Lime Juice
1 teaspoon Dried Minced Onion
Mayonnaise to taste
Cheese of your choice
cooking spray
DIRECTIONS
Combine tuna, relish, lime juice, and onion. After combining well, add just enough mayonnaise to pull it all together... you don't want too much mayonnaise or you will end up with soggy sandwiches.
Spray a skillet with cooking spray and heat to high. Place a slice of bread in pan, top with tomato and tuna salad. Cook till the bread is well toasted. Place cheese on top of tuna salad and top with final piece of bread. CAREFULLY flip the sandwich over in the pan, place a saucer on top of the sandwich to press it down well and cook till the bread is well toasted.
Serve.
Tuesday, January 13, 2009
Southwest's Best Flavors
I love Southwestern American Cuisine almost as much as I love Italian food! Try this scrumptious blend of flavors wrapped in a lettuce leaf, stuffed in a cored tomato, on a bed of tortilla chips... I am allergic to avocado, but I can imagine that this recipe would go really well with guacamole or sliced avocado... the variety is nearly endless!
Start by making [Emeril's Southwest Seasoning]. The recipe makes 1/2 cup of the seasoning, and I find all sorts of uses for it. It is absolutely essential for the following recipe. Store the remaining seasoning blend in a used seasoning jar.
Next, soak 1/2 pound of dry black beans overnight. Cook the beans according to the package instructions, then cool them in the refrigerator... they need to be cold for the recipe. You could use a can or two of black beans, but I find them to be too squishy for this particular recipe. I also recommend using fresh or frozen vegetables rather than canned where it calls for it in the recipe, as this is meant to be a crisp blend of flavors.
Without further ado...
INGREDIENTS
Black beans (already prepared)
2 cups Corn (thawed, if using frozen)
1 cup diced mild chiles of your choice
1/4 cup minced onion
2 Large tomatoes, chopped
1/4 cup Emeril's Southwest Seasoning blend (already prepared)
2 Tbs. Lime juice
DIRECTIONS
Combine all ingredients well, being careful not to mash them. Chill at least one hour before serving. I have served this recipe in many ways, some I listed above. Use your imagination!
Start by making [Emeril's Southwest Seasoning]. The recipe makes 1/2 cup of the seasoning, and I find all sorts of uses for it. It is absolutely essential for the following recipe. Store the remaining seasoning blend in a used seasoning jar.
Next, soak 1/2 pound of dry black beans overnight. Cook the beans according to the package instructions, then cool them in the refrigerator... they need to be cold for the recipe. You could use a can or two of black beans, but I find them to be too squishy for this particular recipe. I also recommend using fresh or frozen vegetables rather than canned where it calls for it in the recipe, as this is meant to be a crisp blend of flavors.
Without further ado...
INGREDIENTS
Black beans (already prepared)
2 cups Corn (thawed, if using frozen)
1 cup diced mild chiles of your choice
1/4 cup minced onion
2 Large tomatoes, chopped
1/4 cup Emeril's Southwest Seasoning blend (already prepared)
2 Tbs. Lime juice
DIRECTIONS
Combine all ingredients well, being careful not to mash them. Chill at least one hour before serving. I have served this recipe in many ways, some I listed above. Use your imagination!
Thursday, January 8, 2009
Bread Machine Nutty Fruit Bread
I have no words...
INGREDIENTS
1 1/2 cups all-purpose flour
2/3 cup Sugar/Honey/Agave (you get the idea)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup olive oil
2 extra-large eggs, lightly beaten
1/4 cup sour cream or plain or vanilla yogurt
1 teaspoon vanilla extract
2/3 cup mashed banana/strawberries/peaches/pears/blueberries (you get the idea)
1/3 cup finely chopped nuts of your choice
DIRECTIONS
1. In the bread machine pan, place all ingredients (except the fruit and nuts) in the order suggested by the manufacturer.
2. Use the 'sweet' bread setting and 'light' crust color, for 1 1/2 lb loaf.
3. When the machine beeps during the kneading cycle, add the fruit and nuts. Make sure your bread machine gets it all mixed in. If it doesn't by the time the rising cycle starts, stop your machine!!!!
Now you have two options:
1. Turn the machine on the "express bake" function. This should kneed the bread briefly and then rise and bake it. PLEASE, if you have to do this WATCH IT CLOSELY to prevent a burnt loaf! The "express bake" function bakes at a different temperature than the sweet bread function. You will probably have to remove the loaf before the baking cycle ends if you have to use the "express bake" function. If you remove it too early, you will have an undercooked loaf.
2. (MY PREFERRED METHOD) Break out your loaf baking pan and finish kneeding the dough by hand, this will require extra flour. Bake in a oven preheated to 325 degrees for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean.
I have only had the machine not mix well twice in all the times I have made this bread. Both times was when I used blueberries. But sure does make a pretty (and tasty) loaf!
INGREDIENTS
1 1/2 cups all-purpose flour
2/3 cup Sugar/Honey/Agave (you get the idea)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup olive oil
2 extra-large eggs, lightly beaten
1/4 cup sour cream or plain or vanilla yogurt
1 teaspoon vanilla extract
2/3 cup mashed banana/strawberries/peaches/pears/blueberries (you get the idea)
1/3 cup finely chopped nuts of your choice
DIRECTIONS
1. In the bread machine pan, place all ingredients (except the fruit and nuts) in the order suggested by the manufacturer.
2. Use the 'sweet' bread setting and 'light' crust color, for 1 1/2 lb loaf.
3. When the machine beeps during the kneading cycle, add the fruit and nuts. Make sure your bread machine gets it all mixed in. If it doesn't by the time the rising cycle starts, stop your machine!!!!
Now you have two options:
1. Turn the machine on the "express bake" function. This should kneed the bread briefly and then rise and bake it. PLEASE, if you have to do this WATCH IT CLOSELY to prevent a burnt loaf! The "express bake" function bakes at a different temperature than the sweet bread function. You will probably have to remove the loaf before the baking cycle ends if you have to use the "express bake" function. If you remove it too early, you will have an undercooked loaf.
2. (MY PREFERRED METHOD) Break out your loaf baking pan and finish kneeding the dough by hand, this will require extra flour. Bake in a oven preheated to 325 degrees for 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean.
I have only had the machine not mix well twice in all the times I have made this bread. Both times was when I used blueberries. But sure does make a pretty (and tasty) loaf!
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