Thursday, November 22, 2018

Pear Cranberry Slab Pie

Adapted from: Martha Stewart Living, November 2013









TOTAL TIME    PREP  SERVINGS

  1. 1Piecrust
    I made the dough by hand.
     Place flour, salt, and sugar to combine.
    Cut in butter until mixture resembles coarse meal with some blueberry-size clumps.
    Add ice water and mix until just incorporated.
    Squeeze a small amount of dough to make sure it holds together.
    If dough is too dry, add more ice water, 1 tablespoon at a time.
    Turn out dough onto a piece of plastic wrap.
     Bring edges of wrap together to gather dough and form into a flat rectangle. Refrigerate at least 1 hour and up to 2 days.
    Let dough stand at room temperature until pliable, then roll out to a 11-by-9 inch rectangle on a lightly floured surface.
    Fit into a 8-by-9-inch rimmed baking sheet, tucking overhang under all around pan.
    Refrigerate at least 1 hour and up to 8 hours.

  2. 2. Crumble topping:
    Stir together pecans, flour, oats, and salt.
     Beat together butter and sugars until creamy.
    Add pecan mixture and work mixture with your fingers until it forms clumps. Refrigerate until ready to use or up to 1 week.

  3. 3. Filling:
    Preheat oven to 400 degrees.
    Combine pears, lemon juice, and vanilla-bean seeds.
     Stir in sugar, flour, salt, and cinnamon.
    Spread mixture evenly in crust; top with cranberries.

  4. 4. Crumble large clumps of topping evenly over filling.
    Bake pie until crumble is golden brown (check after about 20 minutes and tent with foil if browning too quickly) and filling is bubbling, about 1 hour.
    Let cool on a wire rack at least 1 hour before cutting into squares.

COOK'S NOTES

Pie can be made 1 day ahead and stored at room temperature.
https://www.marthastewart.com/1035237/pear-cranberry-slab-pie

Saturday, March 31, 2018

Fruit pizza

http://www.myrecipes.com/recipe/fresh-fruit-pizza-with-lemon-curd

I am going to try this one. Unfortunately, I made the greatest pizza but now I can't find it.

:(

Tuesday, March 27, 2018


Monday, January 01, 2018

https://www.budgetbytes.com/2014/11/moroccan-lentil-vegetable-stew/

Just trying this recipe. So far it tastes delicious. I am putting in fresh cauliflower and maybe I will add some parsley.


MOROCCAN LENTIL AND VEGETABLE STEW

 Prep Time 5 minutes
 Cook Time 45 minutes
 Total Time 50 minutes
 Servings  (1.5 cups each)

INGREDIENTS

  • 2 Tbsp olive oil 
  • 1 medium yellow onion 
  • 4 cloves garlic, minced 
  • 4 stalks celery- my celery was frozen, don't ask me why.
  • 1/2 Tbsp ground cumin 
  • 1 tsp turmeric 
  • 1 tsp cinnamon
  • 1/4 tsp cayenne pepper 
  • 15 oz. can chickpeas 
  • 28 oz. can diced tomatoes
  • 1/2 lb. frozen cauliflower florets, I used fresh
  • 6 cups vegetable broth, today I used 4 cups Swanson vegetaqble broth and 2 cups of my home made broth
  • 1 cup brown lentils 
  • 1 bay leaf 

INSTRUCTIONS

  1. Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium heat until softened. Dice the celery, then add to the pot and  sauté for 2-3 minutes more.
  2. Add the cumin, turmeric, cinnamon, and cayenne pepper to the pot. Stir and cook for 1-2 more minutes.
  3. Add the diced tomatoes (with juices), chickpeas (rinsed and drained), and cauliflower florets (no need to thaw). Stir the pot until everything is well mixed. I am going to add the cauliflower 20 min before we eat.
  4. Add the vegetable broth and bay leaf, turn the heat up to high, place a lid on the pot, and allow it to come to a boil. Once it reaches a boil, add the lentils. Stir and let it come back up to a boil, then turn the heat down to low. Let the stew simmer on low, with the lid, for 30 minutes.
  5. After simmering for 30 minutes, the lentils should be tender. Remove the bay leaf and give the stew a taste. Add salt if needed (this will depend on the type of vegetable broth used. I did not add any additional salt), then serve.

Tuesday, August 15, 2017

http://jerseyfresh.nj.gov/recipes/zucchiniboats.html

Sunday, August 06, 2017

Leftover bread recipe


Pane Bianco from King Arthur Flour 

Ingredients

DOUGH- Actually, I didn't use this dough. I used leftover Pizza dough that was a week old.

FILLING- Probably the more filling the better, 

  • 3/4 cup shredded Italian-blend cheese or the cheese of your choice
  • 1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes. I used homegrown tomato. I was worried it would be too juicy, but no worries there.
  • 3 to 6 cloves garlic, peeled and minced
  • 1/3 cup chopped fresh basil

Instructions

  1. To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.
  2. Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.
  3. Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.
  4. Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.
  5. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
  6. Start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end. I used a paring knife but original recipe suggested using kitchen shears.
  7. Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.
  8. Cover and let rise in a warm place until double, 45 to 60 minutes.
  9. While the loaf is rising, preheat the oven to 350°F.
  10. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning. Don't understand this. Our bread didn't brown at all.
  11. Remove the bread from the oven, and transfer it to a rack to cool. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage. However, you probably will not have any left. We didn't

TIPS 

  • Substitute all-purpose flour 1:1 for the bread flour in the recipe. Reduce the water to 1/4 cup.
    Maybe introduce some wholewheat flour as well.
  • Chop your basil with kitchen shears, just as you do the sun-dried tomatoes. (I used a living Basil so I hope I will have more tastiness from the plant as well. Maybe would make this again soon.)

http://www.kingarthurflour.com/recipes/pane-bianco-recipe?utm_source=facebook&utm_medium=social&utm_campaign=content&utm_content=&sf60273158=1




Sunday, July 23, 2017

super easy naan bread

http://www.food.com/recipe/super-easy-naan-bread-350443

Hey this recipe worked great. It was an 80+ degree day so the yeast worked well quickly. Perfect amount. I made a half recipe and that went well.


IngredientsNutrition


Directions

  1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
  2. Add salt and flour. Mix thoroughly. Knead dough on a floured work-space to form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
  3. Put in a warm place to rise for 30-45 minutes. 
  4. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
  5. Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.