Monday, September 5, 2016
Ham and Gruyere Hash Brown Waffles
3 large eggs
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1 tablespoon minced fresh chives or 1 teaspoon dried
1/4 teaspoon ground pepper
20 ounces frozen shredded hash browns (about 7 cups), thawed or a 20-ounce bag of fresh shredded potatoes
1 cup diced ham
1 cup shredded Gruyère cheese
1. Preheat a classic waffle iron to medium-high.
2. Whisk eggs, oil, garlic, chives and pepper in a large bowl.
3. Place hash browns in the center of a clean kitchen towel. Gather up the edges of the towel and twist and squeeze to wring out excess moisture from the hash browns. Stir the hash browns, ham and cheese into the egg mixture. *NOTE: If you using the fresh shredded potatoes, you can skip the squeezing step.*
4. Coat the waffle iron with cooking spray. Use a generous 1 cup of the mixture per waffle and cook until browned and crispy, about 5 minutes each.
Sunday, January 31, 2016
Sandwich bread with no added sweetener
3 cups unbleached All-Purpose Flour
1/2 cup milk (mix milk and water together and heat to approx. 110 degrees)
1/2 cup water
1/4 cup melted butter
1 1/4 teaspoons salt
1 packet instant yeast
1. In a large bowl, combine all of the ingredients and stir until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly floured surface, flour your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Or mix and knead the dough using an electric mixer or food processor. I use the dough hook on my KitchenAid for roughly 4-5 minutes.
2. Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise until puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.
3. Gently deflate the dough and transfer it to a lightly floured surface. Shape the dough into an 8" log. (I love the instructions on The Kitchn site for how to shape a bread loaf into a log to get into your pan.)
4. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan.
5. Preheat your oven to 350°F. Bake the bread for 30 to 35 minutes, until it's light golden brown.
Posted by Karin at 10:12 AM
Sunday, January 24, 2016
English muffins with no sugar
1 packet active dry yeast
4 tablespoons unsalted butter
1/2 cup plain yogurt
1/3 cup warm water (about 110 degrees F)
1/2 cup warm whole milk
1 teaspoon fine sea salt
1 cup whole-wheat flour
1 cup all-purpose flour
Cornmeal, preferably coarse, as needed
1. In a small bowl combine yeast and 1/3 cup warm water and let rest until yeast has dissolved, about 5 minutes.
2. Melt 2 tablespoons butter and put it in a large bowl. Whisk in yogurt, milk, salt and the yeast mixture.
3. Add flours and baking soda to bowl and beat thoroughly with a spoon or rubber spatula until well combined. Cover bowl and let rest in a warm spot for 1 to 1 & 1/2 hours, or until dough has doubled.
4. Heat oven 350 degrees. Lightly dust a small baking sheet with cornmeal.
5. Place a large skillet over medium heat and melt 1 tablespoon butter or use an electric griddle at 350 degrees (that's what I use). Using a large ice cream scoop or 1/2 cup measuring cup, drop batter into skillet to form round muffins about 4 inches in diameter, mounding the batter in the center. (You may need to coax the dough a little with your fingers, so be careful of the hot pan, and don’t worry if they’re not perfectly circular.) If using a skillet, reduce heat to low and cook 3 to 5 minutes, until bottoms are golden brown. (Be careful not to let them burn.) If using a griddle, keep heat at 350 degrees, but watch the muffins carefully.
6. Flip muffins using a spatula. Cook 2 to 4 minutes or until the other sides are golden brown. Place muffins on prepared baking sheet. Repeat using remaining batter and another tablespoon of butter.
7. Bake muffins in oven for 10-12 minutes, or until puffed and cooked through. Split the muffins with a fork and toast before eating.
Posted by Karin at 9:02 AM
Friday, January 22, 2016
Grown up Ramen
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon freshly grated ginger
4 cups chicken broth
3 cups water
1 tablespoon soy sauce, or more, to taste
1 tsp. fish sauce
3 pkgs ramen noodles (discard seasoning packets)
3 cups baby spinach
1 carrot, grated
2 tablespoons scallions (the green parts)
1 cup chopped, roasted chicken
2-3 soft-boiled eggs, sliced lengthwise
1. Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
2. Whisk in chicken broth, soy sauce, fish sauce and 3 cups water.
3. Bring to a boil; reduce heat and simmer about 10 minutes. Stir in noodles until loosened and cooked through, about 2-3 minutes.
4. Stir in spinach, carrot and scallions until the spinach begins to wilt, about 2 minutes. Top with chicken and eggs.
5. Serve immediately.
Posted by Karin at 9:57 AM
Chicken Coconut Meatballs
1.5 lbs. boneless, skinless chicken (I used thighs, but a combo of breasts and thighs would be great)
1 carrot, grated
2 cloves garlic
1/2 cup unsweetened shredded coconut
1/2 tsp salt
handful of cilantro leaves
1. Put everything, except the oil, into a food processor and blend until smooth.
2. Using your hands, form 24 small balls (or 12 larger ones).
3. Heat several tablespoons of oil in a large frying pan over medium-high heat. When it is hot enough that a meatball sizzles as soon as it hits the pan, put the meatballs in. Cook in batches.
4. Cook for 2 minutes, then roll the meatballs over and cook for 5 more minutes. (Cook time will be longer if you do larger meatballs.) Put a lid on the pan and cook for another 6-8 minutes. Serve immediately.
Posted by Karin at 9:47 AM
Sunday, January 3, 2016
Whole Wheat Artisan Bread - No Sugar
1.5 c warm water (about 110 degrees - and yes, I test mine with a thermometer)
1/2 tbsp + 3/4 tsp dry, active yeast (or instant yeast works here as well)
3/4 tsp salt
1.75 c whole wheat flour
1.5 c all purpose flour
1. Place all ingredients into a large lidded bowl or container.
2. Mix with a wooden spoon to combine.
3. Place lid on somewhat loosely to allow gases from the yeast to escape. Place somewhere warm to rise for 2 hours.
4. Shape the dough, and place on lightly floured parchment paper. Cover and allow to rest for 40 minutes.
5. Preheat oven to 450°F. Place baking sheet (I used a baking stone) in oven at this time as well to warm up. Also put in an oven safe dish of water to create steam.
6. With a serrated knife make a few slashes across the loaf. Place the loaf on the parchment paper onto your hot baking sheet/pan/stone and into the oven.
7. Bake for 30-40 minutes. The bread is done when the crust is golden, and it sounds hollow when you tap it with your knuckle.
Posted by Karin at 3:41 PM
Bacon and Egg Cupcakes
10-12 slices bacon (you may need to cut these to fit the muffin tin)
1. Preheat oven to 400 degrees.
2. Lightly grease a muffin tine. Line each cu with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom. If you like crispier bacon, cook for 5-8 minutes. Remove from the oven.
3. Crack one egg into each hole.
4. Sprinkle with cheese and fresh herbs.
5.Bake for 10-15 minutes or until the egg is the doneness you like. Leave in the pan for 1 minute, and then using knife, remove. Enjoy immediately.
Posted by Karin at 3:13 PM