November 30, 2009

Whole Wheat Bread

I *finally* found a whole wheat bread recipe that I WANT to make again. One that DH told me I can make again and again. Miracle! :) This bread was perfect for leftover turkey sandwiches.

This is from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. I highly recommend this book. I haven't made all the breads in it yet by any means, but I can't wait to try them. The ones that I have made so far have been wonderful. I like the whole no kneading part along with making enough dough for more than one loaf...oh and the part about not having to cook it all at once. :)

Link to recipe thanks to another blog. Only difference I would like to note is that it must be Kosher salt, not just any salt. Also the book says it's 2 packets of yeast not 1 1/2 that needs to be used.

November 20, 2009

I'm thinking of celebrating Thanksgiving with the Canadians next year...

Cause grocery shopping is horrid the week leading up to Thanksgiving! It makes me want to save up money to eat out every day for the next week just so that I don't have to battle it out at the grocery store! It was a madhouse this afternoon. Almost three hours and two stores of torture. And it wasn't as if I had a very long grocery list either. Only 55 items or so.

First up was the commissary. $95 spent. This includes $20 in kitty related purchases (he needed more food and litter). While I kept my spending under control, it took me forever to get through that store. I actually got the last on the shelf of unbleached all purpose flour, sparkling red grape juice, and canola oil. One woman tried to argue me out of buying the canola oil. I had a coupon for it, so I wasn't giving it away! Another woman shot me dirty looks as she saw me grab the flour. In turn though I did not get any whipping cream - they were all out!

Second up was Smith's. It was less crazy, but I was already very frazzled by that point. I am very proud to say that I spent $40 there and walked away with a 13 lb turkey, 5 packages of shredded cheese, eggs, that darn whipping cream, salad mix, Dr. Pepper, package of hash browns, bottle of vodka, bottle of rum, and 2 bottles of wine. The lady behind me in line jaw dropped when she saw my original total ($90) and what I actually paid. I did great with pairing up coupons with their sales.

But now I'm going to sit with a glass of wine and try and calm down from the afternoon's grocery wars.

November 19, 2009

Sister Schubert's Parkerhouse Rolls

Sister Schubert's Parkerhouse Rolls

1 pkg. active dry yeast
1 1/2 c. warm water (105-115)
5 c. sifted all-purpose flour, divided
1/2 c. sugar
1 1/2 t. salt
1/2 c. shortening, melted
2 large eggs litely beaten
1/2 c. butter, melted
1 1/4 c. all-purpose flour

Combine yeast and warm water in a 2-cup liquid
measuring cup; let stand 5 minutes.

Combine 4 c. sifted flour, sugar and salt in a large bowl. Stir in yeast mixture and shortening. Add eggs and remaining 1 c. of flour. Stir vigorously until well blended. (Dough will be soft and sticky). Brush or lightly rub dough with some of the
melted butter. Cover loosley, let rise in a warm place (85) free from drafts, 1 1/2 hours or until doubled in bulk.

Grease 4 (8-inch) round cakepans and set aside.

Sift 3/4 c. flour in a thick layer over evenly over work surface. Turn dough onto surface, it will be soft. Sift 1/2 c. flour evenly over dough. Roll dough to 1/2" thickness, brush off excess flour.

Cut out dough using a floured 2" biscuit cutter. Pull each round into an oval, approx. 2 1/2" long. Dip one side of oval into melted butter, fold oval in half with buttered side facing out. (Floured side will form the famous Parkerhouse pocket.)

For each pan, place the folds of 10 rolls against side of pan, pressing center fronts of rolls together gently to seal. Place 5 rolls in inner circle and i in the middle. for a total of 16 rolls in each pan. Cover loosely and let rise in warm, free of drafts place 1 hour or until doubled in size.

Preheat oven to 400, bake uncovered for 12-15 minutes or til lighly browned.

OMG are these the BEST rolls ever! This is now my favorite rolls recipe ever. I cooked 2 round tins of rolls for Thanksgiving dinner and put the other two in the freezer for Christmas. These rolls were a huge hit with everyone. :)

Print Page

Menu: Nov 20 - Dec 3

Friday Dinner: Cheesy Chicken and Rice (did not eat from last menu)

Saturday Breakfast/Lunch: Bruschetta and Brie with homemade baguettes

Saturday Dinner: Chili-Rubbed Steaks and Pan Salsa, sweet potatoes, sautéed zucchini

Sunday Breakfast/Lunch: leftovers

Sunday Dinner: Calzones

Monday – Wednesday:

1. Monday - Linguine with Peppers and Sausage

2. Wednesday - Applesauce Pancakes and eggs (freezing leftover pancakes)

3. Tuesday - Taco Salads w/ ground turkey

Thanksgiving: (having meal with friends)
Squash Casserole
Potato Casserole
Homemade Rolls (trying new recipe)

Friday Breakfast/Lunch: Breakfast “Pizza” (scroll down; it's there)

Friday Dinner: Spicy Chicken Stir-Fry

Saturday Breakfast/Lunch: leftover breakfast pizza

Saturday Dinner: Turkey, cranberry sauce, green beans, au gratin potatoes

Sunday Breakfast/Lunch: leftovers

Sunday Dinner: turkey sandwiches

Make Chicken Pot Pie with turkey leftovers, refrigerate for later dinners

Monday – Thursday:

1. Southwest fettuccine bowl

2. Frozen ravioli

3. chicken pot pie (Monday and Tuesday)

November 08, 2009

Chicken Pot Pie (for 2)

1/2 cup canned condensed reduced-fat reduced-sodium cream of chicken soup
1/4 cup milk (skim)
1 cup frozen mixed vegetables
1/2 cup cut-up cooked chicken breast
1/2 cup Bisquick Heart Smart mix
1/4 cup fat-free milk (skim)
2 tablespoons fat-free egg product or 1 egg white

Heat oven to 400*F. In an ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
In a small bowl stir remaining ingredients until blended. Pour oven chicken mixture.
Bake uncovered about 20 minutes or until crust is golden brown.

I did not get around to making this. However, I do want to give it a try. Probably not nearly as good as Kombatkween's Chicken Pot Pie, but this is MUCH faster - especially for 2 people!

Print Page

Whole Wheat Blueberry Muffins

1 cup milk (skim works great supposedly)
1/4 cup unsweetened applesauce
2 tablespoons canola oil
1/2 teaspoon vanilla
2 egg whites or 1 egg
2 cups whole wheat flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries

Heat oven to 400*F. Grease bottoms of 12 regular-size muffin cups, or place baking cups in each muffin cup.
Mix milk, applesauce, oil, vanilla and egg whites in a large bowl with a whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack. Serve warm.

Print Page

Rise-and-Shine Waffles

For Waffles:
3/4 cup old-fashioned oats
1/4 cup packed brown sugar
1 cup milk (skim works great for this)
1/4 cup fat-free egg product or 2 egg whites, slightly beaten
3 tablespoons canola oil
2/3 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda

For Topping:
1/2 cup plain yogurt
1/8 cup maple-flavored syrup

In large bowl, mix oats, brown sugar and milk; let stand for 10 minutes. Meanwhile, in a small bowl, mix yogurt and syrup until well blended; refrigerate until serving time.

Stir egg product (or egg whites) and oil into oat mixture. Stir in remaining ingredients until blended. Let stand 5 minutes longer. Meanwhile, heat waffle maker (spray with cooking spray before heating).

For each waffle, pour batter onto center of hot waffle maker, spreading batter to edges. Use manufacturer's directions for amount of batter. Close lid.

Bake for FIVE MINUTES or until waffle is golden brown (for my waffle maker, this is a longer cooking time than it takes for other waffles). Carefully remove waffle. Repeat with remaining batter. Serve waffles with topping.

We thought these waffles were WONDERFUL! Have a great bite to them. Very sweet, so it takes like a great treat. You don't need much of the yummy topping to really bring it together, so cut down the topping at least in half. Can't wait to make them again! : )

Print Page

Menu: Nov 9 - 19

Last week we had interesting schedules. Between our "off" schedules, we didn't eat dinner together every night. So some dinners actually were used for two nights in a row and some things we just didn't get to. Friday night we went out with friends. Saturday night we ate quick to prepared foods that we had hanging around. Tonight we had a Thanksgiving dinner with friends and one of our friend's parents. Busy, busy! I wasn't able to go to the grocery store till this afternoon! Yikes! But here is my menu for the next two weeks. :)

Monday – Thursday:

1. BLTs (Tuesday for DHs birthday, his choice)

2. Grilled chicken salads

3. Eggplant pasta

4. Turkey meatballs with pasta, spinach, and marinara sauce

DH Birthday Dessert (for Tuesday): Oreo Cheesecake

Friday Dinner: Baked Asian-Style Honey Chicken and sautéed zucchini

Saturday Breakfast/Lunch: Oatmeal and fruit

Saturday Dinner: homemade macaroni and cheese, broccoli, and leftover chicken

Sunday Breakfast/Lunch: Egg-in-a-Hole

Sunday Dinner: Jambalaya

Monday – Thursday:

1. Cheesy Chicken and Rice Casserole

2. Out to eat (probably Quiznos)

3. Grilled cheese and tomato soup

4. Beer battered fish (I'm cheating; I bought it frozen!), tater tots, and green beans


I spent $95 for groceries today. I'm pretty sure I bought everything I needed too for two weeks! That's exciting! :)