Sunday, July 20, 2008

Easter Tea Ring

This bread was delicious, but I can not take any of the credit for it. That's because my talented husband made it for us. I hope that he makes it again sometime soon.
Recipe by Jenny Shapter author of Bread Machine (We adapted the filling)
6 T milk
1 egg
2 c. bread flour
1/2 tsp salt
2 T sugar
2 T butter
1 tsp yeast

For the filling:
1/4 chopped almonds
1/4 chopped cranberries
2 tsp cinnamon
1/4 brown sugar
1 T melted butter

For the glaze:
3-4 T orange juice
3 T powered sugar

Steps 1 & 2 may need to be reversed based on the type of bread machine that you own.
1. Add flour, salt, and sugar. Make a well in the dry ingredients and add the yeast.
2. Pour the milk, eggs and melted butter into the bread machine pan.
3. Set the bread machine to the dough setting, use basic dough setting if available. Press start and lightly oil a baking sheet.
4. When the dough cycle has finished, remove the dough from the bread pan. Place it on a lighly floured surface. Punch the dough down gently and roll it into a 12 by 18 inch rectangle.
5. Chop the almonds and cranberries (a food processor works well). Melt the butter and mix in cinnamon, brush over the dough. Sprinkle almonds and cranberries over dough, top with brown sugar.
6. Starting with the long edge, roll up the rectangle of dough, similar to rolling a jelly roll. Turn the dough so that the seam is underneath.
7. Curl the dough into a circle, brush with a little bit of milk to seal. Place on the prepared baking sheet.
8. Using a pair of cooking scissors, snip through the circle at 1 inch intervals, cutting 3/4 of the way through the roll. Twist the sections so that they start to fall sideways.
9. Cover the ring with lightly oiled plastic wrap and leave in a warm place for about 30 minutes or until the dough is well risen and puffy.
10. Preheat oven to 400 degrees F
11. Bake the ring for 20-25 minutes or until golden brown. Allow to cool on a wire rack.
12. While the ring is still warm, prepare the glaze and drizzle over the ring.


I decided to make Calzones after having awesome calzones on our honeymoon last month in Venice. They were the biggest calzones that Dan and I have ever had. Sadly I was not able to finish mine and had to leave behind the leftovers (our room did not have an empty mini fridge). Anyways I think the ones that I made turned out pretty good. The best part is that they are so large that they are two meals in one. Which is always a plus for nights that I have class.

Basic Pizza Dough:
3 1/2 c. all purpose flour
1 c warm water (110 degrees F)
1 tsp yeast
2 T honey
1/4 c olive oil
1/2 tsp salt

Add all ingredients to bread machine according to it's directions.

Vegetarian Calzone:
1/4 c Quorn vegetarian chicken cubes
1 T diced onion
2 T large dice green bell pepper
1/2 part skim ricotta cheese
fresh black pepper to taste
Oregano to taste
1/3 c mozzarella cheese
1/2 c fresh spinach

Pepperoni Calzone:
20 pepperoni slices
1 T diced onion
2 T large dice green bell pepper
1/2 part skim ricotta cheese
fresh black pepper to taste
Oregano to taste
1/3 c mozzarella cheese
1/2 c fresh spinach
1 T sliced black olives
1 T sliced mushrooms

1. Preheat oven to 350 degrees
2. Divide dough in half and roll out to about 1/4 inch thickness
3. Mix ricotta and mozzarella cheeses with pepper and oregano and set aside
4. Layer ingredients, I started with spinach and ended with the cheese mixture, be sure to keep the filling to one side. Also leave a small space around the edges.
5. Fold dough in half and seal calzone with a fork.
6. Place calzones on prepared cookie sheet (I use foil and cooking spray for faster clean up)
7. Bake Calzones in Preheated oven for 20 minutes (crust will be golden brown)

Thursday, July 10, 2008


After making these waffles I never want to eat waffles from a mix again. I can't wait to make these again and top them with a yummy fruit syrup. This recipe makes a lot of waffles, more than Dan and I could eat in one serving. Thankfully the batter stays fresh for a few days in tightly sealed. I think I had the batter in the fridge for 2-3 days.

Joy of Cooking

1 3/4 c. all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1/2 tsp salt
3 large eggs, well beaten
8 Tbsp unsalted butter, melted (use 4 Tbsp for reduced fat and 16 Tbsp for the crispiest most delicious waffles ever, tip from "Good Things Catered" which you can find here:
1 1/2 c. milk
In a large bowl whisk together dry ingredients. (I sifted them)
In another bowl whisk together eggs, butter and milk.
Make a well in the center of the dry ingredients and pour in the wet ingredients.
Gently whisk them together with a few strokes. (The batter should have a pebbled look, similar to muffin batter)
If you wish, fold in about 1/2 c. of mix in of choice.-Spoon 1/2 c. of batter (or the amount recommended by waffle iron manufacturer) on hot iron.
Bake until golden brown.
My batch made 10 waffles

Arroz con gandules

Arroz con gandules (Rice with pigeon peas)

This dish has become a staple in our house and was a staple for Dan when he was growing up. I'm suprised that I have not blogged about it before. I'm also suprised that we have not made it for my parents yet, so I jumped on the chance to make it for the 4th when my mom said she wanted pork for dinner. We always make enough to have leftovers, and I often eat it as a meal itself because its so good.

1 ½ c White rice
half a can garbanzo beans (chickpeas) and/or
half a can gandules (pigeon peas)
Sazon Seasoning (half packet, found in the Latin section)
½ c. diced ham (optional)
2 TB- 3TB. sofritio/recaito found in the Latin freezer section
Adobo to taste (a Latin seasoning salt)
1 TB. olive oil

Rinse rice 2-3 times to remove some of the starch
Add 2 ¾ c. water assuming the rice retained app. ¼ c
Add Adobo, sofritio/recaito, sazon, and oil
Heat at ¾ power, bring to a boil, wait about 12 mins. For water level to just dip below level of rice, the surface will bubble and the rice will have dimples
Immediately remove from heat, turn heat to low, turn rice 2-3 times after adding the remaining ingredients,
Cover and allow to cook for 15- 20 mins (until rice is tender)

Wednesday, July 9, 2008

Skyline Chili

I use to eat something similar when I was a waitress in college minus the meat sauce. So when I found this recipe on Delicious Meliscious blog I knew I had to make it. I made it vegetarian and to half the recipe. Also even though I halved the recipe it still makes a ton, thankfully it freezes well. To see the orginal recipe and to check out Melissa's great blog click this link:

24 oz vegetarian beef crumbles (2 bags of Morning Star Crumbles)
2 c. water
1 lg. onions, chopped (leave small amount aside to top chili before eating)
2 (16 oz.) kidney beans
16 oz. can tomato sauce
1/4 tsp. allspice
1/4 tsp. crushed red pepper
1/4 tsp. garlic powder
1/4 tsp. ground cloves
2 tbsp. chili powder or more
1 tbsp. vinegar
1 tsp. cinnamon
1/4 oz. unsweetened baking chocolate squares
3/4 tsp. salt
2 drops Tabasco sauce

In an 8 quart kettle combine hamburger, water and onions; simmer for 30 minutes. Then add remaining ingredients. Simmer for 2 or 3 hours, uncovered. Serve with steamed buns, hot dogs, onions and cheese or serve over spaghetti noodles, onions and cheese.

Blueberry Pie

I have been wanting to make something with blueberries for the past few months, but for some reason never got around to it. Well yesterday was the day, I found this recipe on Annie's Eats and because it looked so good and she raved about it, I decided I should make it too. Plus blueberries are on sale this week, so its the perfect excuss to make it.

Blueberry Pie:

2 rolled-out rounds (see recipe below)

4 cups blueberries
1 tbsp. fresh lemon juice
¾ cup sugar
3 tbsp. cornstarch
½ tsp. finely grated lemon zest
¼ tsp. salt
¼ tsp. cinnamon
1 tbsp. cold unsalted butter, cut into pieces
1 egg
1 tbsp. water

Line the bottom of a 9-inch pie pan with one of the rolled-out dough rounds. Set pan aside in a cool place until ready to fill.

To make the filling, place the blueberries in a large bowl, sprinkle with the lemon juice and toss to coat evenly. In a small bowl, stir together the sugar, cornstarch, lemon zest, salt and cinnamon. Sprinkle the sugar mixture over the berries and toss to distribute evenly. Immediately transfer to the dough-lined pan. Dot with butter pieces. Place the remaining dough round on top of the pie and trim the excess from the bottom and top rounds. Crimp the dough rounds together to seal the edges. Be sure to cut vents in the top crust to allow steam to escape during baking.

Refrigerate the pie until the dough is firm, 20-30 minutes. Position a rack in the lower third of the oven and preheat to 375°. In a small bowl beat the egg and water with a fork to make an egg wash. Brush onto the top crust just before baking.

Bake the pie until the crust is golden and the filling is thick and bubbling, 45 minutes. Transfer to a wire rack and let cool completely to set, 1 to 2 hours. Serve at room temperature or rewarm in a 350° oven for 10 to 15 minutes just before serving.

Basic Pie Dough

Basic Pie Dough:
Williams Sonoma

1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 4-inch cubes
3-4 Tbs. very cold water

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the paddle attachment, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.

To make a lattice top: Double the recipe, cut the dough in half and pat one half into a round, flat disk. Roll out the disk into a 12-inch round as directed and line the pan or dish. Trim the edge of the dough, leaving a 1/2-inch overhang. Press any scraps trimmed from the first round into the bottom of the remaining dough half. Pat the dough into a rectangle and roll out into a rectangular shape about 1/8 inch thick. Trim to cut out a 14-by-11-inch rectangle and refrigerate until ready to use.

Nut Dough Variation: Add 2 Tbs. ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed. Make-Ahead Tip: Pie dough may be made ahead and frozen for up to 2 months. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. Alternatively, use the round to line a pie pan or dish, flute the edge and wrap well.