2 2/3 cups flour
1 large egg
1 tsp salt
1 tsp white sugar
1 tbsp active dry yeast
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried basil (I didn't use this in my recipe this time)
1 pinch of black ground pepper
1 tbsp vegetable oil
1 cup water
2 tbsp olive oil
1 tbsp parmesan cheese (I used more, I sprinkled on top of bread before baking)
1 cup shredded mozzarella cheese
1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil, egg and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. 3. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
4. Preheat oven to 450 degrees. Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese (I also before adding the cheese's I added more of the garlic powder and other spices to the top of the bread.)
5. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.
Sunday, April 18, 2010
Spaghetti Pie Casserole
1 pound of ground beef (I always buy the lean meat)
1/4 tsp salt
1/4 tsp black pepper
2 cans (8oz) tomato sauce w/garlic
1 1/2 cups sour cream
1/2 cup chopped green onion
1/4 cup cream cheese, softened
4 cups (1 box) cooked spaghetti
1 1/3 cups shredded cheddar cheese
*cooking spray*
1. Preheat oven to 350 degrees
2. Cook meat in skillet until browned, drain if not using lean meat. Stir in salt, pepper & tomato sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
3. Meanwhile, combine sour cream, green onions & cream cheese in a bowl; set aside.
4. Place spaghetti in a casserole dish coated w/ cooking spray. Spread sour cream mixture over spaghetti. Next pour the meat mixture over and then last the shredded cheddar cheese.
5. Cover and bake for 25 minutes. Uncover and bake 5 minutes longer until the cheese is bubbly.
1/4 tsp salt
1/4 tsp black pepper
2 cans (8oz) tomato sauce w/garlic
1 1/2 cups sour cream
1/2 cup chopped green onion
1/4 cup cream cheese, softened
4 cups (1 box) cooked spaghetti
1 1/3 cups shredded cheddar cheese
*cooking spray*
1. Preheat oven to 350 degrees
2. Cook meat in skillet until browned, drain if not using lean meat. Stir in salt, pepper & tomato sauce. Bring to a boil; reduce heat and simmer for 20 minutes.
3. Meanwhile, combine sour cream, green onions & cream cheese in a bowl; set aside.
4. Place spaghetti in a casserole dish coated w/ cooking spray. Spread sour cream mixture over spaghetti. Next pour the meat mixture over and then last the shredded cheddar cheese.
5. Cover and bake for 25 minutes. Uncover and bake 5 minutes longer until the cheese is bubbly.
Saturday, April 17, 2010
Crunchy Tilapia & Tarter Sauce
Lemon tarter sauce:
1/4 cup mayo
1/3 sour cream
2 tbsp relish
1tsp lemon zest (I didn't use this)
salt & pepper
Fish:
3/4 cup bread crumbs
1/4 cup parsley chopped
1 large egg, lightly beaten
1 tbsp milk
1 pound tilapia fillets (halved lengthwise)
3/2 tsp salt
2 tbsp canola oil (for this I didn't have canola I used extra virgin olive oil)
1. Stir together all the ingredients for the tarter sauce; set aside.
2. Combine bread crumbs and parsley on a plate.
3. Mix egg and milk in bowl. One at a time, dip the fish in egg mixture & lightly coat with bread crumb mixture.
4. Heat oil in skillet over medium heat. Add fillets & cook until golden brown on one side (about 4 minutes.) Turn & cook until fish is cooked through (about another 4 minutes.) I cooked a lot longer until the fish was flaky and fell apart.
1/4 cup mayo
1/3 sour cream
2 tbsp relish
1tsp lemon zest (I didn't use this)
salt & pepper
Fish:
3/4 cup bread crumbs
1/4 cup parsley chopped
1 large egg, lightly beaten
1 tbsp milk
1 pound tilapia fillets (halved lengthwise)
3/2 tsp salt
2 tbsp canola oil (for this I didn't have canola I used extra virgin olive oil)
1. Stir together all the ingredients for the tarter sauce; set aside.
2. Combine bread crumbs and parsley on a plate.
3. Mix egg and milk in bowl. One at a time, dip the fish in egg mixture & lightly coat with bread crumb mixture.
4. Heat oil in skillet over medium heat. Add fillets & cook until golden brown on one side (about 4 minutes.) Turn & cook until fish is cooked through (about another 4 minutes.) I cooked a lot longer until the fish was flaky and fell apart.
Creamed Spinach
I never knew making food from scratch tasted this good. I hate to brag, but I am an awesome cook! This was fantastic...
1-2 tbsp flour
1-2 tbsp milk
2/3 cup milk
pinch of nutmeg (I didn't use this)
salt & pepper
1/4 cup grated parmesan cheese (I used a little more for)
6-7 oz bag fresh spinach leaves (chopped)
1. In medium pot stir 1tbsp flour and 1tbsp milk until smooth. Place over medium heat & immediately add 2/3 cup milk, nutmeg, salt & pepper.
2. Cook, whisking until thickened (add more flour if needed to make it a little thicker) 2-3 minutes.
3. Stir in parmesan cheese and then the spinach. Heat through.
1-2 tbsp flour
1-2 tbsp milk
2/3 cup milk
pinch of nutmeg (I didn't use this)
salt & pepper
1/4 cup grated parmesan cheese (I used a little more for)
6-7 oz bag fresh spinach leaves (chopped)
1. In medium pot stir 1tbsp flour and 1tbsp milk until smooth. Place over medium heat & immediately add 2/3 cup milk, nutmeg, salt & pepper.
2. Cook, whisking until thickened (add more flour if needed to make it a little thicker) 2-3 minutes.
3. Stir in parmesan cheese and then the spinach. Heat through.
Friday, April 16, 2010
Brilliant Beginning's Playdate!
Caleb had a playdate through his Brilliant Beginning's sessions yesterday. Someone comes to the house once a week to teach him since he was delayed in talking. The playdate was to get kids to interact with each other...the playdate was held at Greenville Gymnastics. Caleb had fun for the most part...except he kept trying to run off in which he started throwing temper tantrums when he didn't get his way. Here are some pictures!Cheddar Stuffed Turkey Burgers
I know everyone probably likes the traditional beef burger, but I encourage you to give this recipe a try. Turkey is healthier and it gives me something different to make for my little man. You can make this recipe with beef too if your not fond of ground turkey.
1 pound of ground turkey or beef
1 tsp worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
1/2 garlic powder
1/2 cup shredded cheddar cheese
1tbsp olive oil
Hamburger rolls
1. In a bowl; combine meat, worcestershire sauce, garlic powder, salt & pepper. Mix thoroughly.
2. Divide mixture into 4 parts and then roll each into a ball.
3. Use thumb to depress a large hole in center of each & fill with 2 tbsp cheese and form into a patty. (I rolled the meat back into a ball after adding cheese and when I added the meat into the pan I press the meat softly with the spatula to form a patty.)
4. Cook burgers in a pan on the stove or on the grill.
1 pound of ground turkey or beef
1 tsp worcestershire sauce
1/2 tsp salt
1/8 tsp pepper
1/2 garlic powder
1/2 cup shredded cheddar cheese
1tbsp olive oil
Hamburger rolls
1. In a bowl; combine meat, worcestershire sauce, garlic powder, salt & pepper. Mix thoroughly.
2. Divide mixture into 4 parts and then roll each into a ball.
3. Use thumb to depress a large hole in center of each & fill with 2 tbsp cheese and form into a patty. (I rolled the meat back into a ball after adding cheese and when I added the meat into the pan I press the meat softly with the spatula to form a patty.)
4. Cook burgers in a pan on the stove or on the grill.
Menu April 16-April 22
Friday:
Cheddar stuffed turkey burgers
Corn on the cob
Sun chips
Saturday:
Crunchy tilapia
Creamed spinach
Baked sweet potato
Sunday:
Spaghetti pie casserole
Salad
Focaccia bread
Monday:
English muffin pizzas
Green beans
Pineapple
Tuesday:
Chicken fingers w/ honey mustard
Oven baked fries
Carrots
Wednesday:
Habanero & monterrey jack cheese sausage dogs
Baked beans
Sun chips
Chocolate passion cake
Thursday:
Penne w/ zucchini & ricotta
Green beans
Baquette bread
I am making most of the dishes, sides and condiments fresh from scratch. I will be posting recipes day to day just in case anyone is interested in making these meals for their families. I am trying to eat organic and less proccessed already made foods as much as I can.
Wednesday, April 14, 2010
Speedy Hamburger and Potato Skillet
A week or so I also made this meal...I did modify this meal a little bit too. I added the hambuger mix into a casserole dish and topped with the potato nuggets and then topped with cheese and put in oven until the cheese melted on the potatoes. I also added a little more minced garlic and black pepper while cooking.
3 cups frozen mini potato nuggets (28 oz package)
1 lb lean ground beef
2 garlic cloves, minced
2 cups frozen cut green beans
1/4 cup milk
1 can (10 3/4 oz) can cream of celery soup
1 cup shedded american cheese (I think I used mozzarella)
1. Prepare potato nuggets to package directions.
2. Meanwhile, in large skillet, cook ground beef and garlic ove medium-high heat for 5-7 minutes or until beef is throughly cooked, stiring frequently. Drain.
3. Add green beans, milk and soup; mix well. Reduce heat to medium; cook 6-8 minutes or until the green beans are tender, stiring occasionally. Add cheese; stir until melted. Top with cooked potato nuggets.
3 cups frozen mini potato nuggets (28 oz package)
1 lb lean ground beef
2 garlic cloves, minced
2 cups frozen cut green beans
1/4 cup milk
1 can (10 3/4 oz) can cream of celery soup
1 cup shedded american cheese (I think I used mozzarella)
1. Prepare potato nuggets to package directions.
2. Meanwhile, in large skillet, cook ground beef and garlic ove medium-high heat for 5-7 minutes or until beef is throughly cooked, stiring frequently. Drain.
3. Add green beans, milk and soup; mix well. Reduce heat to medium; cook 6-8 minutes or until the green beans are tender, stiring occasionally. Add cheese; stir until melted. Top with cooked potato nuggets.
Chunky Potato Soup
A week or so ago I made this soup from scratch, it came out really good...so enjoy this recipe. I didn't follow the exact directions. I cooked the onion in a frying pan and then added everything in one big pot. I also doubled on this recipe which made lots for leftovers. Also after 30 minutes of cooking on low it wasn't hot enough so I turned the heat up the last few minutes stiring constantly and I also added more flour (not measured) to make the soup thicker and creamier; just be careful not to add too much flour so add little by little and waiting a few for it to thicken. You can serve this soup with bread or fill up some bread bowls.
3 medium red potatoes
2 cups cooking water (after poratoes are done and reserve before draining)
1 small onion
3 tbsp butter
3 tbsp all purpose-flour
crushed red pepper flakes (I didn't use this because the store was out)
ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded cheddar cheese
1 cub cubed cooked ham (I bought a package of small cubes)
1. Peel potatoes and cut into 1 inch cubes.
2. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving 2 cups liquid. Set aside potatoes.
3. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stiring frequently, until onion is translucent and tender, but not brown.
4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 2-3 minutes. 5. Gradually add potatoes, reserved liquid, milk and sugar to onion. mixture in saucepan; sit well. Add cheese and ham. Simmer over low heat for 30 minutes or until hot, stiring frequently.
3 medium red potatoes
2 cups cooking water (after poratoes are done and reserve before draining)
1 small onion
3 tbsp butter
3 tbsp all purpose-flour
crushed red pepper flakes (I didn't use this because the store was out)
ground black pepper
3 cups milk
1/2 tsp sugar
1 cup shredded cheddar cheese
1 cub cubed cooked ham (I bought a package of small cubes)
1. Peel potatoes and cut into 1 inch cubes.
2. Bring water to a boil in large saucepan. Add potatoes and cook until tender. Drain, reserving 2 cups liquid. Set aside potatoes.
3. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan; cook, stiring frequently, until onion is translucent and tender, but not brown.
4. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 2-3 minutes. 5. Gradually add potatoes, reserved liquid, milk and sugar to onion. mixture in saucepan; sit well. Add cheese and ham. Simmer over low heat for 30 minutes or until hot, stiring frequently.
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