Our house has been sadly lacking in homemade bread for the last few weeks - everyone was just too busy dealing with the snow and cold. But today, Carl got out the flour and the bowls and got busy.
The bread had been rising for a while when he decided he needed to get out to the shop, so he asked me to finish it.
It seemed like it was taking too long to rise, which was odd. And then when I turned it out onto the rolling board, it acted like it was dead. I was wondering if the yeast had been old, but decided to just keep working it and see what happened.
At first it felt stiff and didn't even want to blend together - but as I kept kneading, it got softer and more pliable. It took about 10 minutes, but suddenly it came back to life and began acting like bread dough is supposed to act.
I remember an old logger giving me advice way back when I was a newlywed learning how to bake bread. He said "Knead it until when you punch it, it punches back."
I'm not sure today's bread actually punched back, but it did bounce back when I punched it!
The end result: Darned good bread!
Monday, January 26, 2009
Friday, January 23, 2009
Better taste, better nutrition: steam the broccoli
Do you like broccoli? Unlike George Bush Sr., I love it - but only when it's cooked correctly.
That means getting it off the stove while it's still just a bit crisp. Let it cook too long and it turns into yellow mush. Well today I learned a second reason for cooking it my favorite way - in the steamer - where you can watch it and turn it off before it gets mushy.
Broccoli contains contains glucosinolates, which are anti-cancer compounds. And as much as 90 percent of that glucosinolate content leaks out into the water when it's boiled. So if you boil it, you pour the good stuff down the kitchen drain.
I would say that means it IS fine to cook it in the broth with your stew - as long as you plan on thickening and eating that broth along with the meat and veggies! Just remember that broccoli cooks a lot faster than potatoes and carrots, so add it to the stew about 20-30 minutes before you're ready to eat.
That means getting it off the stove while it's still just a bit crisp. Let it cook too long and it turns into yellow mush. Well today I learned a second reason for cooking it my favorite way - in the steamer - where you can watch it and turn it off before it gets mushy.
Broccoli contains contains glucosinolates, which are anti-cancer compounds. And as much as 90 percent of that glucosinolate content leaks out into the water when it's boiled. So if you boil it, you pour the good stuff down the kitchen drain.
I would say that means it IS fine to cook it in the broth with your stew - as long as you plan on thickening and eating that broth along with the meat and veggies! Just remember that broccoli cooks a lot faster than potatoes and carrots, so add it to the stew about 20-30 minutes before you're ready to eat.
Thursday, January 15, 2009
Not all recipies are worth trying
This morning my husband handed me a magazine article about "The Best chili I ever ate." What was so different about it was that it was made with a cornbread topping.
Since I already had a pot of chili cooking for tonight, I said I'd put it in the oven and try the cornbread topping. What a mistake!
The cornbread recipe called for a can of creamed corn, which didn't appeal to me much in the first place, but I did it. As it cooked it appeared that maybe this would be cornbread dumplings on chili, but no, it wasn't.
It was corn mush on chili, and not very tasty. Instead of staying on top, the cornmeal batter slithered down into the chili, wrecking the whole darned thing!
All I can say is the green salad and the bowl of fruit tasted pretty good.
Since I already had a pot of chili cooking for tonight, I said I'd put it in the oven and try the cornbread topping. What a mistake!
The cornbread recipe called for a can of creamed corn, which didn't appeal to me much in the first place, but I did it. As it cooked it appeared that maybe this would be cornbread dumplings on chili, but no, it wasn't.
It was corn mush on chili, and not very tasty. Instead of staying on top, the cornmeal batter slithered down into the chili, wrecking the whole darned thing!
All I can say is the green salad and the bowl of fruit tasted pretty good.
Thursday, January 8, 2009
Save money - eat healthier - Cook it yourself!
All of the recipes you'll find here and at www.carlcooks.com are made from healthy ingredients rather than processed food - that's because we don't want to fill our bodies with chemicals from food any more than from prescription drugs.
But if that isn't enough, how about cooking to save money? Some things take so little time to do that buying the expensive packaged variety is just silly. For instance, salad.
Not only do you run the risk of buying contaminated lettuce - remember the scare last year - you pay dearly for that little bit of convenience. Not only that, bagged lettuce wouldn't last for weeks in that case if they weren't treated with something - do you REALLY want to eat preservatives?
A little bag of already cut up lettuce costs $3 or more - while a head of lettuce runs about a dollar. And you can choose the extra stuff you want to put in it - carrots, celery, a bit of spinach, a little onion. Most of those things will last in your refrigerator for quite a while, but if you don't think you can use it all before it goes to waste, split your salad fixin's with a friend.
Now consider a can of soup as opposed to the homemade variety. 12 oz. of Progresso chicken soup costs in the range of $2.50 - $3.00. You can make it yourself with one potato (can be cooked, leftover), one carrot, 1/2 cup of frozen peas, a couple of boullion cubes (or chicken broth) 1/2 cup of pasta shapes or noodles, 1/2 cup of cubed chicken (leftover), and enough water to make 2-3 cups of soup.
(Add the pasta after everything else is almost cooked - otherwise it will turn to mush. If you're using cooked potatoes, put them in toward the end as well.)
I prefer making enough for 6-8 cups of soup, because I'm lazy. I want extra to put away for tomorrow or the next day.
Since at least part of that list can come from leftovers that would otherwise sit in the refrigerator until they turned into a green science project, the cost is minimal - and the soup tastes better. You also get the benefit of controlling the sodium level - add enough to please your taste buds. Use Sea Salt if you have it.
Some of the things I see for sale shock me - Like the potatoes in a plastic bag that are already peeled and cut up - so you can microwave them and then mash them. Why pay 3 or 4 times extra just so you don't have to peel a potato? You still have to mash them yourself!
But if that isn't enough, how about cooking to save money? Some things take so little time to do that buying the expensive packaged variety is just silly. For instance, salad.
Not only do you run the risk of buying contaminated lettuce - remember the scare last year - you pay dearly for that little bit of convenience. Not only that, bagged lettuce wouldn't last for weeks in that case if they weren't treated with something - do you REALLY want to eat preservatives?
A little bag of already cut up lettuce costs $3 or more - while a head of lettuce runs about a dollar. And you can choose the extra stuff you want to put in it - carrots, celery, a bit of spinach, a little onion. Most of those things will last in your refrigerator for quite a while, but if you don't think you can use it all before it goes to waste, split your salad fixin's with a friend.
Now consider a can of soup as opposed to the homemade variety. 12 oz. of Progresso chicken soup costs in the range of $2.50 - $3.00. You can make it yourself with one potato (can be cooked, leftover), one carrot, 1/2 cup of frozen peas, a couple of boullion cubes (or chicken broth) 1/2 cup of pasta shapes or noodles, 1/2 cup of cubed chicken (leftover), and enough water to make 2-3 cups of soup.
(Add the pasta after everything else is almost cooked - otherwise it will turn to mush. If you're using cooked potatoes, put them in toward the end as well.)
I prefer making enough for 6-8 cups of soup, because I'm lazy. I want extra to put away for tomorrow or the next day.
Since at least part of that list can come from leftovers that would otherwise sit in the refrigerator until they turned into a green science project, the cost is minimal - and the soup tastes better. You also get the benefit of controlling the sodium level - add enough to please your taste buds. Use Sea Salt if you have it.
Some of the things I see for sale shock me - Like the potatoes in a plastic bag that are already peeled and cut up - so you can microwave them and then mash them. Why pay 3 or 4 times extra just so you don't have to peel a potato? You still have to mash them yourself!
Sunday, January 4, 2009
Beef & Rice Stuffed Green Peppers
My retired carpenter is falling down on the job lately, and leaving the cooking duties to me again. I guess he thinks that plowing and shoveling snow all day gives him a pass.
Maybe it does. I'd rather hang out in a warm kitchen than in the cold snow.
So, because I get bored cooking the same things over and over, I've been searching for old recipes that I used to like. I found this stuffed green pepper recipe in my Mom's old cookbook. It's a good way to use up that little bit of leftover ground beef - and you can add it cooked if you happen to have a leftover burger patty in the fridge. Just crumble it.
This is kind of like having old friends come to visit...
6 green peppers
1/3 cup rice
3 cups canned tomatoes
2 cups water
1 t. salt
2 eggs
1/4 t. onion salt (or 2 Tablespoons minced onion)
1/2 cup crumbs
1/4 - 1/2 lb. ground beef
Wash the rice. Bring the tomatoes and water to a boil and add the rice and salt. Cook until the rice is tender, stirring frequently. Add the eggs, onion salt, bread crumbs, and ground beef.
Wash the green peppers and remove the seeds. Then fill with the rice and beef mixture. Put these in a dutch oven or baking pan with sides, cover, and cook at 350 degrees until the peppers are tender.
Maybe it does. I'd rather hang out in a warm kitchen than in the cold snow.
So, because I get bored cooking the same things over and over, I've been searching for old recipes that I used to like. I found this stuffed green pepper recipe in my Mom's old cookbook. It's a good way to use up that little bit of leftover ground beef - and you can add it cooked if you happen to have a leftover burger patty in the fridge. Just crumble it.
This is kind of like having old friends come to visit...
6 green peppers
1/3 cup rice
3 cups canned tomatoes
2 cups water
1 t. salt
2 eggs
1/4 t. onion salt (or 2 Tablespoons minced onion)
1/2 cup crumbs
1/4 - 1/2 lb. ground beef
Wash the rice. Bring the tomatoes and water to a boil and add the rice and salt. Cook until the rice is tender, stirring frequently. Add the eggs, onion salt, bread crumbs, and ground beef.
Wash the green peppers and remove the seeds. Then fill with the rice and beef mixture. Put these in a dutch oven or baking pan with sides, cover, and cook at 350 degrees until the peppers are tender.
Sunday, December 28, 2008
Boiled Raisin Drop Cookies
These are the cookies "Grandma used to bake" when my kids were small. Because I have no self-control when there are cookies in the house, I don't bake often.
That's why, when my son called asking for the recipe I had to go on a hunt.
It took a lot of searching through all the little slips of paper in my Mom's old cookbooks, but I finally located it, and thought I'd share.
These cookies are soft and cake-like, so when you layer them in a storage container, slip a sheet of plastic wrap or waxed paper between the layers. Otherwise they'll stick together.
2 cups raisins, boiled 20 minutes
1 cup of juice from the raisins
3 eggs
1 tsp.soda
1 cup shortening
1 1/2 cups brown sugar
1 cup nuts (optional)
1/2 tsp. cinnamon
1 tsp. baking powder
3 cups flour
1 tsp. salt
Sift together flour, soda, cinnamon, baking powder, and salt - set aside.
Cream shortening and sugar, add eggs one at a time and beat thoroughly. Add the juice from the raisins, alternately, with the dry ingredients. Add the raisins and nuts.
Drop by spoonfuls on a greased baking sheet and bake for about 12 minutes in a 350 degree oven.
That's why, when my son called asking for the recipe I had to go on a hunt.
It took a lot of searching through all the little slips of paper in my Mom's old cookbooks, but I finally located it, and thought I'd share.
These cookies are soft and cake-like, so when you layer them in a storage container, slip a sheet of plastic wrap or waxed paper between the layers. Otherwise they'll stick together.
2 cups raisins, boiled 20 minutes
1 cup of juice from the raisins
3 eggs
1 tsp.soda
1 cup shortening
1 1/2 cups brown sugar
1 cup nuts (optional)
1/2 tsp. cinnamon
1 tsp. baking powder
3 cups flour
1 tsp. salt
Sift together flour, soda, cinnamon, baking powder, and salt - set aside.
Cream shortening and sugar, add eggs one at a time and beat thoroughly. Add the juice from the raisins, alternately, with the dry ingredients. Add the raisins and nuts.
Drop by spoonfuls on a greased baking sheet and bake for about 12 minutes in a 350 degree oven.
Tuesday, December 9, 2008
Swedish Potato Sausage
Swedish potato sausage is a Christmas Eve tradition at our house. My Mother made it, my Grandmother made it, and her mother made it. Now I make it, and I love it.
Just thinking about it while I was stuffing the casings today made me feel like one of Bob Cratchet's kids - remember how they jumped around squealing in anticipation of the Christmas goose?
Some people think I'm nuts - they don't like it at all. But that's OK, because I wouldn't eat an oyster or caviar if you paid me. (Well, for a million bucks I might as long as I could swallow fast.)
Anyway, if you want to try it, here's what you need:
Sausage casings - you get them from the guy behind the counter at the meat market. I've never seen them on display.
4# pork shoulder - you don't want it too lean
4# beef
8# potatoes
4 smallish onions
2 t. allspice
3 t. salt
1/2 t. pepper
Grind the meat, potatoes, and onions, then add the spices and mix, and mix, and mix.
(This is a 2-handed job.)
Then stuff the meat into the sausage casings, tying off about every 4 or 5 inches to make individual sausages.
Store the completed sausages in a kettle of water until you're ready to cook them - otherwise the potatoes will turn black. That doesn't hurt the taste, but it looks funky. You can freeze what you aren't going to use immediately.
Drop the sausages into boiling water and let them cook for 45 minutes. You can serve them hot, which is good. But I especially love them cold as snacks. Some people dip them in a bit of mustard.
For me this job is a bit time-consuming, but not difficult. Last year we bought a good grinder with a sausage stuffing attachment. But before that, I used one of those hand-grinders - just like my Grandmother and Great Grandmother used.
Before we got the new "stuffer," I had a terrible time finding something to put the casings on so I could stuff them, and finally purchased a "fat funnel" from the automotive department in the hardware store. That worked, but it was sure messy and it took a lot of hours to stuff 16# of sausage.
Every time I make potato sausage I'm reminded of how my Great-Grandmother did it. She had a grinder, but Grandmother said to stuff the casings she used a hollowed out cow's horn. I suppose that worked better than my little short, fat funnel.
Just thinking about it while I was stuffing the casings today made me feel like one of Bob Cratchet's kids - remember how they jumped around squealing in anticipation of the Christmas goose?
Some people think I'm nuts - they don't like it at all. But that's OK, because I wouldn't eat an oyster or caviar if you paid me. (Well, for a million bucks I might as long as I could swallow fast.)
Anyway, if you want to try it, here's what you need:
Sausage casings - you get them from the guy behind the counter at the meat market. I've never seen them on display.
4# pork shoulder - you don't want it too lean
4# beef
8# potatoes
4 smallish onions
2 t. allspice
3 t. salt
1/2 t. pepper
Grind the meat, potatoes, and onions, then add the spices and mix, and mix, and mix.
(This is a 2-handed job.)
Then stuff the meat into the sausage casings, tying off about every 4 or 5 inches to make individual sausages.
Store the completed sausages in a kettle of water until you're ready to cook them - otherwise the potatoes will turn black. That doesn't hurt the taste, but it looks funky. You can freeze what you aren't going to use immediately.
Drop the sausages into boiling water and let them cook for 45 minutes. You can serve them hot, which is good. But I especially love them cold as snacks. Some people dip them in a bit of mustard.
For me this job is a bit time-consuming, but not difficult. Last year we bought a good grinder with a sausage stuffing attachment. But before that, I used one of those hand-grinders - just like my Grandmother and Great Grandmother used.
Before we got the new "stuffer," I had a terrible time finding something to put the casings on so I could stuff them, and finally purchased a "fat funnel" from the automotive department in the hardware store. That worked, but it was sure messy and it took a lot of hours to stuff 16# of sausage.
Every time I make potato sausage I'm reminded of how my Great-Grandmother did it. She had a grinder, but Grandmother said to stuff the casings she used a hollowed out cow's horn. I suppose that worked better than my little short, fat funnel.
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