Archive for March, 2012

25
Mar
12

potato egg frittata\omelet

Partially microwave cook a potato, slice, and brown the slices in fry pan with salt and pepper, and additional seasonings as you like.

Brown up some sausage, bacon etc, and have some beaten eggs with milk, cream ready.

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Remove the potato from the pan, add the eggs, sausage return potato, cook slightly to set bottom.

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Then, under the broiler till fluffy and crisp on the edgesIMG_2579    All set

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A little Parmesan or Romano and a side of cara cara orange wedges

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25
Mar
12

stuffed peppers

basically a bread stuffing concoction: mushrooms, onion, diced pepper, corn etc.

an alternative to a rice based stuffed pepper.

parboil or microwave slightly empty peppers, stuff and bake till stuffing is crispy on top.

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25
Mar
12

tortilla dinner

Thanks to the girls for cooking dinner for fajitas.

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We (Renee and I) were outside working on the cars/trucks.

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My palette

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Chicken and beef fajitas with fresh guacamole.

The feast preceding Canasta, we (either Renee/Justine and I) vs.  Kaila and Diane , won 2 of 3 games !!!!!!   YEA!

17
Mar
12

Sliders

 

I don’t do all the cooking, three of us have different tastes and different style of cooking. My wife, who bakes at a boulangerie in a big box store made these sliders. These were a two bite hamburger but with more flavor. Like a meatball they are cooked in a small amount of tomato sauce. Made with ground turkey and ricotta cheese and other ingredients. Very good, unfortunately the recipe is gone. Will have to do research and look it up if I want some more!

17
Mar
12

Riblet Breakfast

I was preparing the country style pork  ribs for the freezer. I trimmed one of the ribs so it was a small size and with a bit of oil in the fry pan with salt and pepper, browned it on both sides, and let it cook a bit on low heat. For something different other than eggs, I added some frozen corn to the pan and let that cook in the juices of the rib, smelling great! Now, I finished it off with some Tomato Vegetable Sauce. WOW ! similar to a corn salsa. Topped with a sprigs of parsley and added a side of cantaloupe. Better than the ol’ bacon and egg routine!

 

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17
Mar
12

flatbread revisited

Flatbread is versatile. it can be more adaptable than a slice of a loaf bread since it call be more readily rolled and wrapped around it’s content.

 

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A standard bread dough recipe (for two loaves). After one rise divided into 16 portions.

The dough is so workable that a bit of oil is all that is needed on the counter top and rolling pin.

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Usually right after rolling, I cook them. This time I left them to rise under kitchen towels for a more thicker softer  bread.

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Instead of baking the flats, I like to cook them on a cast iron griddle, it’s faster and you don’t have to shuttle them in and out of the oven due to their quick cooking time.

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Extra points and flavor if you have seeds, this time, some sesame, some poppy, and some without.

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The high heat of the griddle produces a toasted, mottled effect on the air pockets that form when the dough cooks on the griddle.

With a supply of flatbread, just about any filling/ingredient will suffice for a quick meal.

13
Mar
12

Irish Soda Bread

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Mix together dry ingredients:
2-1/2 cups flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins
Add 3 tablespoons softened butter
mix till crumbly

Set oven at 375 degrees

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Measure out 3/4 cup milk
add 1 teaspoon vinegar
let stand several minutes
till soured

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Slowly mix in the soured milk
till the dough comes together

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Knead 2 minutes until pliable

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form into a flattened ball
approximately 6” diameter
score an X into the top
with a knife

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Bake 35-45 minutes

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finished texture

makes excellent toast




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