Cuban Bread

What is Cuban Bread, you may ask? It's more or less the Cuban version of a French of Italian bread. I love these breads for their simplicity. The ingredients are: flour, water, salt, yeast, bit of sweetener. Done. I love the idea of bread being so simple, clean and lovely. A bit like minimalism. Add-ins to bread are wonderful, don't get me wrong. But having such a nice base is refreshing.

I decided this year to bake bread instead of cookies around Christmas. I grew up baking and decorating cookies, and love it! But, I also knew that this year, each of our Christmas hosts would have plenty of cookies and treats, and that Greg and I didn't need batches to ourselves. I also figured that this was the worst week to give out cookies at work, since everyone has had their fill at home. So, in order to satisfy my baking craving, I made bread, which turned out to be equally as dangerous as a fresh batch of cookies.

I found this recipe in Bernard Clayton's New Complete Book of Breads. This is a great book with breads for any baking level. The Cuban Bread is considered a beginners bread. We thought it was appropriate that I bake something more simple, since I've only made a couple yeast breads, each being very simple. Needless to say, I did not change anything from the recipe. The resulting bread had a nice crisp dry crust with a moist soft inside. A bit sweet, but not too much. It made wonderful grilled cheese sandwiches! It reminds me a bit of Great Harvest breads. The only thing I don't like about this bread is that it uses only all purpose flour. Now that I'm comfortable with the recipe, I'll play around with adding whole wheat flour and or wheat germ.

Recipe: Makes two free-form loafs.

5-6 C. flour
2 pkgs dry yeast
1 TBS salt
2 TBS sugar
2 C. hot water

-Place 4 C. flour in a large bowl. Mix in yeast, salt and sugar. Pour in hot water and continue to mix. Slowly add in the remaining 1-2 C. of flour until the dough is no longer sticky (i had to add the full extra 2 C.).

-Knead the dough until it is smooth and elastic.

- Place dough in a greased bowl, cover and keep in a warm place for ~15 minutes, or until doubled in bulk.

-Punch dough down and cut into two pieces.

-Form into a ball by pulling the dough into the shape of a ball, and "tucking" the excess dough into the ball. Place it excess side down onto parchment paper or cornmeal-sprinkled baking sheet. Brush the tops of the bread with water. Make an "X" cut or a square cut in the tops of each loaf.

-Place a pan of cold water in the bottom rack of the oven. Place the bread in the middle and turn on to 400 degrees. Set your timer for 40 minutes. The bread will rise as the oven warms up. The recipe calls for the bread to take 50 minutes to be done, but I think mine took closer to 40. The crust will be golden and if you tap the bottom of the bread it will sound hollow once it is baked all of the way.

-Enjoy!!!

Wild Rice with Squash

I saw this dish on Epicurious close to Thanksgiving, and I have been wanting to make it ever since. I must admit, part of why I wanted to make it was an excuse to buy this beautiful multi-grain rice from Whole Foods. They have a bulk section, so we were able to get just the amount we need. It was a fun treat. Well, I like each of the main ingredients on their own, but I was a bit hesitant about how they would all taste together. Turns out, they are an amazing trio. I changed two main things about the original recipe. First, I cut the butter from 6 TBS to 0. That's right, 0 butter. I only used about 3 or 4 tsp extra virgin olive oil. Next, I changed the main herb from parsley to sage. Sage is one of my favorite winter vegetable seasonings. I know it's not very original, but it's sooooo yummy!

I think this would make a great side dish for a party. It makes a huge amount of food. We'll probably be eating this for a few days. I'm trying to think of ways to change it up a bit so we don't get sick of it. Maybe I'll make some chicken soup and put this in it instead of noodles. We'll see though.

Recipe: Makes about 10 Cups.

1 1/2 C. wild rice
3 C. water
1 C. chicken broth or water
1 small onion, diced
1 small butternut squash, skinned and cubed
2 tsp sage
salt and pepper
olive oil
1 1/2 C. frozen corn kernals

-Bring 3C. water to a boil. Add rice. Turn down to low heat and simmer coverd for about 45 minutes.

-While rice is cooking, preheat oven to 375 degrees. Skin and cube the squash. Toss with extra virgin olive oil, salt, pepper and sage. Roast for 10 minutes. Turning after the first 5 minutes.

-Dice onion. In a large skillet, saute with extra virgin olive oil. When the rice and squash are done, add each to the skillet with the onion. Add the corn and 1 C. chicken broth. Simmer until most of the liquid is absorbed. About 10 minutes. Serve warm.

-Enjoy!!!

Sugar Cookies with Chocolate Ganache Drizzle

This is one of my favorite sugar cookie recipes. There is a McGraw recipe for Apee Sugar cookies, but whenever I try to make them, they never turn out. So, though I prefer the taste of the apee, these turn out each and every time, and have a nice flaky texture. I have a bunch of cookie cutters which are tons of fun to use. For this batch, I chose a winter theme since I knew I was taking some to work. I wasn't sure if anyone at work would hate it if I brought Christmas tree's in. Turns out, everyone celebrates Christmas at work, and they thought some of the broken snowflakes were Christmas tree's! Looks like all of my cookie cutters are safe to use =).

Though these are cute cut out as snowflakes and such, I think these are best when I make them icebox style. Rounds are nice, but it's very pretty to line a left over foil box with saran wrap and fill the dough in, making them square. They tend to bake better when they are smaller and thicker, so icebox is a perfect solution! The chocolate ganache adds a nice extra element to these, without over powering the flavor of the cookie. They each complement each other nicely!

I got the base of this recipe from the food network, it was/is an Alton Brown recipe. Though, he did not have any flavored extract or chocolate ganache drizzle! I like Alton a lot. I've tried a few of his recipes and they all turn out really well. My parents are big fans of his french toast!

Recipe:

Cookie:
3 C. flour
3/4 tsp Baking Powder
1/4 tsp salt
1 TBS milk
1 C. butter - softened
1 C. sugar
1 egg, beaten
1 1/2 tsp vanilla or other flavored extract

-Sift together f lour, baking powder and salt. Set aside.

-Cream butter and sugar. Add egg, vanilla and milk. Beat to combine.

-Add dry ingredients in three portions. Combine. Cut in half and cover, refrigerate for at least two hours.

-Roll out and cut or slice from roll. Bake for 7 minutes and 30 seconds at 375 degree's. Yes that's specific, but it works!

-Let cool a few minutes before removing from baking sheet.

Ganach:
Melt 1 C. chocolate chips in a double boiler. Add 1 tsp butter and 2 tbs milk. Mix together. Stir often until melted. Place in a bag. Cut the tip off the bag and drizzle over cookies. Let cool until chocolate sets.

Enjoy!

Pasty/Pot Pie

Generally, I'm not a big fan of pot pie/chicken ala king. Mainly, I don't like gravy, or my veggies and mashed potatoes mixed together. But, a pasty, a dense gravy-free version of the pot pie, is wonderful! This was another "What's in the pantry" meal. I had a left over frozen pie crust from Angel Strata, and then a left over packaged pie crust from an apple pie. It would be just as easy to make your own pie crust for this, also.

While this is not very fancy or unique, it was very easy and very good. I like the idea of baking meats and veggies together into a pie. It's so comforting. The only problem was that the potatoes I cut up didn't all cook through. I might boil them for a few minutes before adding them to the veggie/chicken mix next time. Greg loved this as well, and had two servings before work. He said he was so full that he almost forgot to bring dinner with him for the night.

And, I must let you know that I won't be making another post until after Thanksgiving. Greg has ventured to Michigan and taken the camera with! Have a great holiday everyone!

Recipe: Serves 6 - 8

2 pie crusts/double batch
pie pan
1 C. frozen veggie mix
2 chicken breats, cut into bite size pieces
2 small red potatoes/new potatoes. Cut into 1/2 -1 inch pieces and boil for about 5 minutes
extra virgin olive oil
1/2 tsp oregano
1 tsp basil
1/2 tsp rosemary
1 tsp garlic powder
2 tbs grated parmesan cheese
sea salt

-Prepare pie crust

-Cut and cook potatoes

-Cut chicken into bite size pieces

-Combine veggies, chicken, potatoes, olive oil, parmesan, sea salt and spices

-Pour into pie crust, cover with second crust and put slices in the top. Brush with a bit of olive oil, sprinkle with sea salt

-Bake 45 minutes to 1 hour at 375 degrees

-Enjoy!!!

Stir Fry

I like to call this "poor man's stir fry", since all I only had broccoli and carrots in the fridge. But, it turned out really well. Both of these veggies are strong enough to hold up well through the cooking process, and their flavor blends well with the soy sauce. This was a good quick cold weather meal. I'm made versions of this before, and will probably keep making versions of this in the future.

Recipe: Serves 2-3

2 carrots, washed and julienne cut
1 head of broccoli, cut into florets
1/4 onion, thinly sliced
1/4 inch fresh ginger, grated
2 cloves of garlic, grated
1 tsp brown sugar
1 tbs extra virgin olive oil
1 tbs soy sauce
1/4 tsp red pepper flakes
1 C. cooked brown rice (I had instant on hand).

-Start cooking your rice as package/bag directs

-Cut all veggies. Combine broccoli and carrots.

-Heat olive oil, soy sauce and brown sugar over medium high heat in a large skillet

-Add onion, garlic and ginger and red pepper flakes. Saute until onions are tender, stir often to not burn the garlic.

-Add the carrots and broccoli. Continue to stir fry for about 10 minutes until the veggies are cooked. Serve warm over rice.

-Enjoy!!!

Flax Seed Dinner Rolls

Yesterday Dan and Rebecca came over for lunch. It was "cold" (40's) and raining, and grey, and awful...and the perfect day for Cheddar Broccoli Soup with homemade dinner rolls! The four of us have been trying to get together for dinner, but with work and class schedules, it just hasn't worked out. Lunch was a great solution.

Baking yeast rolls was a great way to warm up the apartment, too! And then our place just smelled sooooo goooood! I've made these rolls before, and they never last more than a day or two, they are that tastey. The recipe is a Betty Crocker classic, and I'm a bit hesitant to go about changing the white flour to wheat flour at all, since the texture is so nice as it is. The only real change I made was to throw some flax seeds into the dough. They are so small you can hardly taste or see them. It's a nice sneeky way to add health.

Recipe: Makes 15 rolls.

3 1/2 C. flour
1 pkg yeast
1 tsp salt
1/2 C. butter, softened
1/4 C. sugar
1/2 C each of milk and water, heated to 120 degrees
1 egg
1/4 C. flax seed

-Mix 2 C. flour, yeast, salt, butter, flax and sugar together. I prefer the dough hook on my Kitchen Aid stand mixer (Thanks Mom and Dad Dekker!!!)

-Add the milk, water and egg. Once these are mixed in, the dough will be very sticky. Add the remaining flour in 1/4 C. increments until the dough is easy to handle.

-Put the dough in a greased bowl and let rise for one hour in a warm place. My favorite way to let dough rise is to set the oven to preheat at 400 degrees for 2 minutes. Turn the oven off, place your dough in, close the door, walk away. Rebecca taught me that trick! It keeps a nice constant warm temp.

-When the dough has doubled in size, flour your hands and gently push it down and kneed for a bit. Then break the dough off into 15 equalish portions. Form into balls, and place in a greased 9x13 inch pan. Bake for15 minutes at 375 degrees.

-Once done, remove imediatly. Take a bit of butter (I used less than 1/2 tbs) and rub the tops of the buns to get a nice top. Serve warm.

-Enjoy!

Fajita Burgers

This has been a regular meal of ours for a few years now. I first found the recipe in a Rachel Ray cookbook, and made some healthy improvements. Rachel called for the addition of sour cream, seasoned salt, and she pan fried these chicken patties. We got rid of all of these and kept a really flavorful burger. We've served these to company, and each time they have gone over really well. I think adding fresh cilantro to my "guacamole" would be really good, and a bit of lime juice or zest. But, needless to say, we'll keep making and eating these for a while!

Recipe: Serves 6

1 package ground chicken (turkey works too, but chicken is far better)
2 tsp chipotle chili powder
1/2 tsp garlic powder
1/4 tsp ground cumin
2 tbs extra virgin olive oil
1 medium avocado
1 C. salsa
1 package fajita size tortillas

-Mix chili powder, garlic powder & cumin into the ground chicken

-Form into 6 small patties. Place in a 9x13 baking pan or jelly roll (There will be some oil/juice run off, so use a pan with sides so they don't spill onto your oven!). Bake for 20-25 minutes at 350 degrees.

-While your chicken burgers are cooking, slice up your avocado into small pieces. Then mix in with the 1 C. salsa to make your "guacamole".

-Serve burgers and guacamole on a tortilla. Wrap it up like a burrito (fold in on all sides).

-Enjoy!!!