Thursday, June 30, 2011

Green Smoothy For A Snack


We started off doing smoothies with fruit and yogurt about 8 years back. We loved them but besides carrots we never considered using other veggies. For about 3 years now we are using all kinds! You can add sugar (we don't) or honey (don't do that either) it helps if you or your children are not real veggies lovers.

I prefer to use a blender and don't like using juicers anymore, I think we need all that fiber that they just separate and you end up tossing to the compost, goats or garbage.

Fresh Spinach
Fresh Baby Carrots
Fresh Celery Stalks

Blend up with water and drink!




 Enjoy!

Wednesday, June 29, 2011

Soft Anise Rounds



My children and husband love love love homemade bread, so I figure out different ways to serve it to them. This is a favorite here!

4 1/2 - 5 cups flour
1-2 cups warm water
1 heaping tbs anise seeds
1 heaping tbs any other seeds
2 tbs yeast
1 ts sugar
1-3 tbs olive oil

Proof the yeast with the sugar and water. Let it froth and get bubbly.
Knead in the flour and seeds until it's smooth and shiny.
Cover and set aside to double in size.
Dump the dough out onto your counter, oiled or floured. Cut it or pull it into two pieces then shape and place them into your cooking pan(s), I used cast iron skillets.
Set aside to double in size.
Preheat the oven to 400.
When doubled drizzle with olive oil.
Bake until golden brown and hollow sounding when tapped.

Enjoy!

Monday, June 27, 2011

Flourless Spinach & Chicken Bake


I am trying to cut flour out of most of my diet, especially at night. That doesn't mean I don't bake anything anymore, it's just that I try not to eat it; at least no more than one slice. =D

1 entire chicken breast
3 cups fresh spinach
7 eggs beaten
1 cup milk
1 1/2 cup cheese of your choice
1 large chopped onion
4 chopped cloves of garlic
salt to taste
pepper to taste
pinch of paprika for color
cumin to taste
dried parsley

Boil the chicken in enough stock or water to cover it until it's done.


If you still have most of the water when it's finished cooking, don't use it in the quiche. Do however reserve at least 1/2 cup for wilting down the spinach. Pull the chicken apart with two large forks.


Add seasoning and spinach and cook until the spinach is wilted.




Preheat your oven to 400.
Add the chicken mixture to an oiled cast iron skillet, or if you don't have one use a pyrex or corning ware.


Beat the eggs with some salt to taste, then add the milk and cheese and mix well.



Pour the eggs over the chicken and make it even.


Bake in a preheated oven for about 30 minutes, or until it's set.


Enjoy!

Sunday, June 26, 2011

Anise & Cumin Seed Rounds


This is really a lovely bread for any occasion. It's great for breakfast, alone or dressed up with jam and butter. It helps with your morning fix of coffee.
yeast
sugar
flour
water
salt
anise seeds
cumin seeds

Proof 2 tbs of yeast with 1 ts of sugar in 3 cups of warm water. Let it bubble up a bit.



Add 3 heaping cups of all purpose flour, 1 tbs of anise seeds, 1 tbs of cumin or commonly known as black seeds, and 2 tbs salt.


Knead until it comes together.





You may need to add more flour, as I did, another 1 1/2 cups.




Knead again, until it's very smooth and satiny looking. Then it's ready to rise.



Add 2 tbs olive oil. I love this little dough scraper, I have had it for years! When I bought it I only paid $1.99 + free shipping, looks like it's gone up a bit since then, however so worth it! It works great when you use a mixer to knead dough, especially high hydrated doughs or even by hand after you washed your hands and need to clean up a bit. Scrape everything down and around, making sure to coat the bowl and the dough.





Cover with a towel, or a plastic bag and set in a warm area to double in size. About an hour.


Lightly oil, olive oil of course, two cast iron skillets. I have an 8 inch and a 12 inch.



Divide the dough into portions that will fit each on of your pans. If you don't have cast iron skillets, don't fret! Use baking sheets! =D

Gently push the dough out to fit each skillet.





Cover again, using your trusty plastic shopping bag and let it double.
Preheat your oven to 375 about 15 minutes before the time to bake.
Beat an egg and brush it ontop, makes for a nice color.


Bake until it sounds hollow when tapped, about 40 minutes.
Turn out onto a cooling rack, eat or wait, whichever comes first I suppose.




Enjoy!

Monday, June 20, 2011

Orange Olive Oil Cake


I really enjoy this cake, it's simple enough to put together in a pinch, tasty enough for dinner parties but humble enough to go well as an afternoon treat or for a special breakfast.

1-1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup sugar
3/4 cup plain whole-milk yogurt
3/4 cup extra-virgin olive
2 teaspoon orange extract
1 teaspoon vanilla extract

Preheat the oven to 325.
Lightly oil cake pan, today I used a bundt pan, but any pan will do.
Whisk together the dry ingredients. Set aside.
Beat the extracts, eggs and sugar in a large bowl until pale and thick.


Add yogurt beat to combine.


Add oil in a quick, steady stream.


Add flour mixture just until blended.



Make sure that all ingredients are incorporated.


Pour batter into oiled pan.


Bake until cake is golden, center springs back to the touch, and edges pull away from pan, 40 to 45 minutes, depending of course on the pan you use and the temperature of your particular oven.


Let cool in pan for a minute or two then turn it out onto a rack.


Let it finish cooling then slice and serve with tea or coffee.




Enjoy!