tag:blogger.com,1999:blog-75080597306989827332024-02-07T23:38:16.203-05:00TheFishie's Kitchen and HomeTheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.comBlogger811125tag:blogger.com,1999:blog-7508059730698982733.post-56319633492265773302024-02-05T08:57:00.001-05:002024-02-05T08:57:20.970-05:00Instant Pot Chicken Tortilla Soup<p>A little like a chicken chili, but less hearty, this soup will be sure to warm you up!</p><p><br /></p><p>Ingredients </p><p>5 cups chicken stock</p><p>14.5 oz canned tomatoes</p><p>1 medium onion diced</p><p>4 garlic cloves, minced</p><p>1 lb boneless skinless chicken breast or thighs</p><p>1-2 tsp chili powder</p><p>2 tsp cumin</p><p>1 tsp paprika </p><p>1 tsp coriander </p><p>1 tsp salt or to taste</p><p>1/2 tsp pepper</p><p>14.5 oz black beans</p><p>2 c frozen corn</p><p>Directions </p><p>Add onions, garlic, tomatoes, and stock to pot. Top with chicken and spices. Top with corn and beans. </p><p>Cook on high pressure for 10 minutes. Quick release. </p><p>Shred chicken and return to pot. Adjust seasoning as necessary.</p><p>Serve with shredded cheese or other taco toppings. </p>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-66882749213159702182023-12-24T14:46:00.003-05:002023-12-24T14:52:49.563-05:00Easy Drop Buttermilk Biscuit<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJrF9Ky03S4E9qgW6g_mPq-PnuK2n9eFj7U68lfPZiLx68Cf5IQ3rt9L1Zug0IBc8T24rP_XLyVKpELdnuxK5Ld84zUif6V7Dq5sFmHoDNMTFou1yWyvMKxgRbY-9ZCcctO20KP-zNvAGltuL7pdMJgqkZRFZTzYFbM74xYqPhVGUFrLpeXHF0jFmwUk/s4032/IMG_5029.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJrF9Ky03S4E9qgW6g_mPq-PnuK2n9eFj7U68lfPZiLx68Cf5IQ3rt9L1Zug0IBc8T24rP_XLyVKpELdnuxK5Ld84zUif6V7Dq5sFmHoDNMTFou1yWyvMKxgRbY-9ZCcctO20KP-zNvAGltuL7pdMJgqkZRFZTzYFbM74xYqPhVGUFrLpeXHF0jFmwUk/s320/IMG_5029.jpeg" width="320" /></a></div><br /><p></p><p>This recipe is adapted from <a href="https://www.momontimeout.com/drop-biscuits/" target="_blank">Mom on Time Out</a> Whenever I need a quick carb to go with a meal, these hit the spot.</p><p>Ingredients:</p><ul class="wprm-recipe-ingredients" style="-webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: -apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif; font-size: 16.200001px; margin-block: 0px; margin: 0px; padding-inline-start: 0px; padding: 0px;"><li class="wprm-recipe-ingredient" data-uid="0" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cups</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">all-purpose flour</span></li><li class="wprm-recipe-ingredient" data-uid="1" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">sugar</span> </li><li class="wprm-recipe-ingredient" data-uid="2" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">teaspoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">kosher salt</span></li><li class="wprm-recipe-ingredient" data-uid="3" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">tablespoon</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">baking powder</span></li><li class="wprm-recipe-ingredient" data-uid="4" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1/2</span> <span class="wprm-recipe-ingredient-unit" style="box-sizing: border-box;">cup</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">butter, cubed</span></li><li class="wprm-recipe-ingredient" data-uid="5" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-amount" style="box-sizing: border-box;">1</span> <span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">egg</span></li><li class="wprm-recipe-ingredient" data-uid="5" style="box-sizing: border-box; font-size: 1em; line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 32px; padding: 0px; position: relative;"><span class="wprm-recipe-ingredient-name" style="box-sizing: border-box;">2/3 cup buttermilk (or 2 tbs + 2 tsp buttermilk powder + 2/3 c water$</span></li></ul><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: small;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);"><br /></span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: small;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);">Preheat oven to 450 degrees</span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: small;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);"><br /></span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: small;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);">Whisk dry ingredients together. </span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: small;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);"><br /></span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: small;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);">Mix buttermilk and egg and stir into dry. </span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: small;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);"><br /></span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: small;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);">On a parchment lined cookie sheet drop biscuits with a muffin scoop.</span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: small;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);"><br /></span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: small;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);">Bake 10-12 min until golden brown. </span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333; font-size: small;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);"><br /></span></span></div><div><span face="-apple-system, BlinkMacSystemFont, Segoe UI, Roboto, Oxygen-Sans, Ubuntu, Cantarell, Helvetica Neue, sans-serif" style="color: #333333;"><span style="-webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);">Makes 8 - 10 biscuits. </span></span></div><p><br /></p><p><br /></p>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-32307066764188884342023-04-16T10:38:00.002-04:002023-04-16T10:38:29.313-04:00No knead cheese bread<p> <span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">3</span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;"> </span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">cups </span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em;">all purpose flour (or 1.5 c white whole wheat flour and 1.5 c all purpose)</span></p><p><span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">1</span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;"> </span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">tsp </span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em;">salt</span></p><p><span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">1/2</span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;"> </span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">tsp </span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em;">dry active yeast</span></p><p><span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">1 1/2</span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;"> </span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">cup </span><span class="wprm-recipe-ingredient-name" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em;">Warm water</span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em;"> </span><span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; opacity: 0.7;">95F-105F </span></p><p><span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">1 1/2</span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;"> </span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">cups </span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em;">cheddar cheese</span></p><p><span class="wprm-recipe-ingredient-amount" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">3</span><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;"> </span><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">tbs fresh herbs (thyme, oregano, rosemary) or 3 tsp dried (I used Italian seasoning)</span></p><p><span class="wprm-recipe-ingredient-unit" style="-webkit-font-smoothing: antialiased; -webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans"; font-size: 1em; text-align: right;">Mix flours through water until you have a shaggy ball. Cover with plastic and let rise 3-8 hours until doubled (I recommend overnight). </span></p><p style="text-align: right;"><span style="color: #333333; font-family: open sans;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);">Preheat a Dutch oven to 450 degrees. </span></span></p><p style="text-align: right;"><span style="color: #333333; font-family: open sans;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51);">Turn dough out on a floured surface and fold in cheese and herbs. </span></span></p><p style="text-align: right;"><span style="-webkit-tap-highlight-color: rgba(0, 0, 0, 0); -webkit-text-size-adjust: 100%; caret-color: rgb(51, 51, 51); color: #333333; font-family: "open sans";">Bake 30 minutes covered, then uncover for 15 minutes until golden. </span></p>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-83911095475619357062023-03-05T16:42:00.001-05:002023-03-05T16:42:15.903-05:00Chocolate Chip Oatmeal Cookies<p> 1/2 c butter</p><p>1/2 c sugar</p><p>3/4 c brown sugar</p><p>2 eggs</p><p>2 tsp vanilla</p><p>1 c white whole wheat flour</p><p>1 c all purpose flour</p><p>1 c rolled oats</p><p>1 c chocolate pieces</p><p>1 tsp baking soda</p><p>1/2 tsp salt. </p><p><br /></p><p>Preheat oven to 375 degrees. </p><p>Beat better and sugars until well-combined. Beat in eggs and vanilla until smooth. </p><p>Stirn in flour, oats, baking soda, salt, and chips. </p><p>Bake 10 - 12 minutes. </p>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-92021062543240591192023-03-05T16:37:00.001-05:002023-03-05T16:37:21.437-05:00Sweet Chex Mix<p> 12 oz corn Chex</p><p>12 oz rice Chex</p><p>12 oz pretzel rods</p><p>1 lb butter (can be less, must be enough to coat)</p><p>2 c brown sugar (can be less)</p><p>1 tsp garlic powder</p><p>1 tsp worcestershire sauce </p><p>Bake at 350 degrees for about an hour, turning occasionally to prevent burning. </p>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-74069164430108637292023-03-05T16:33:00.002-05:002023-03-05T16:33:49.701-05:00Chicken Tortilla Soup (Instant Pot)<p> 5 cups chicken stock</p><p>14.5 oz diced tomatoes</p><p>1 medium onion, diced</p><p>4 cloves garlic, minced</p><p>1-2 tsp chili powder</p><p>2 tsp cumin</p><p>1 tsp paprika</p><p>1 tsp ground coriander</p><p>salt and pepper to taste</p><p>1 lb boneless, skinless chicken</p><p>14.5 oz black beans, drained</p><p>2 c frozen corn</p><p>1 TBS lime juice, if available</p><p>Add stock, onions, tomatoes, garlic, and chicken. Sprinkle with spices. </p><p>Top with beans and corn. Do not stir. </p><p>Pressure cook on high for 9 minutes. Natural release for 5-10 minutes (can hurry this step) .</p><p>Remove chicken and shred. Return chicken to pot and adjust seasoning to taste. </p><p>Suggested toppings; Sour cream, cheese, tortilla chips, avocado. </p>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-80746274742326831922023-03-05T16:28:00.000-05:002023-03-05T16:28:10.101-05:00Lasagna Soup<p> 1 lb ground beef or turkey</p><p>1 clove garlic, minced</p><p>3.5 cups beef stock</p><p>1/2 tsp Italian seasoning</p><p>1/4 c parmesan cheese</p><p>1 small onion</p><p>1/4 tsp dried parsley</p><p>14.5 oz can diced tomatoes</p><p>1.5 c mini pasta, uncooked (if not mini, pre-cook)</p><p><br /></p><p>Saute meat, onion, and garlic over medium-high heat until the meat is well-browned, about 10 minutes. </p><p>Season with salt, pepper, Italian seasoning, and parsley. </p><p>Stir in broth, tomatoes, and heat to a boil. </p><p>Stir pasta. Reduce to medium and cook for 10 minutes or until pasta is tender.</p><p>Stir in cheese and adjust seasoning to taste. </p>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-25437914734909713932022-02-20T10:34:00.005-05:002022-02-20T10:34:51.221-05:00Whole Wheat No Knead Bread<p>I finally joined the no knead bread craze (again). A couple of years ago, I remember doing it once or twice with sourdough bread, but fell out of the habit...and my sour dough started died. I love that you can mix it the night before and in the morning have a crusty loaf of bread in less than an hour!</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjGnnTNRJvG6Ab0F1zxbxrL72VQGhSNgUq_pcGHRtR4jWXtT9UFQ_wLVEnGAc9rIZbYz1yiBz46NkR35JktqYbyCh3r4d0iQgT_rtAMGOYG8FJxzdRwkW65ceZFu3LegQfI_FWbuvrCIJ9yn_CEFfnIQltdX7qdJFUh0bTWzvpkZfDQhR36hg-o5GZK=s2967" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2967" data-original-width="2580" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjGnnTNRJvG6Ab0F1zxbxrL72VQGhSNgUq_pcGHRtR4jWXtT9UFQ_wLVEnGAc9rIZbYz1yiBz46NkR35JktqYbyCh3r4d0iQgT_rtAMGOYG8FJxzdRwkW65ceZFu3LegQfI_FWbuvrCIJ9yn_CEFfnIQltdX7qdJFUh0bTWzvpkZfDQhR36hg-o5GZK=s320" width="278" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi7gRcmIKpuJ2X2aMdBxQ3e8DSPHHDuVlfhk5ibFq40KiqcUvUb2i_aYiaYBfWKDYA0DHsorqzOPU0o1MCaZ4RNRywEWXdhzvxHSD6KPJHZtpfDuOU4iDsqdid2G7nzdBXMai3uEka-WzQ-tMYEBxoetJ7qnkGCs1b15kjEdTeoJJnupfCNHWGOPida=s2706" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2339" data-original-width="2706" height="277" src="https://blogger.googleusercontent.com/img/a/AVvXsEi7gRcmIKpuJ2X2aMdBxQ3e8DSPHHDuVlfhk5ibFq40KiqcUvUb2i_aYiaYBfWKDYA0DHsorqzOPU0o1MCaZ4RNRywEWXdhzvxHSD6KPJHZtpfDuOU4iDsqdid2G7nzdBXMai3uEka-WzQ-tMYEBxoetJ7qnkGCs1b15kjEdTeoJJnupfCNHWGOPida=s320" width="320" /></a></div><br /><p></p><p><b><u>No Knead Bread </u></b>(adapted from <a href="https://scratchpantry.com/recipes/2021/5/no-knead-bread?rq=bread" target="_blank">The Scratch Pantry)</a></p><p>1 1/4 c white whole wheat flour</p><p>2 c all purpose flour</p><p>2 tsp salt</p><p>1/2 tsp active dry yeast </p><p>1.5 c water (best is 110 degrees, 105-115 okay)</p><p><u>Directions</u></p><p>Combine all ingredients in a large bowl until a dough forms. It may be sticky. </p><p>Cover with plastic wrap and allow to rise overnight (12-18 hours). </p><p>With floured hands, form into a ball and place on parchment paper. Allow to rest for 30 minutes or so while you preheat a dutch oven to 450 degrees. </p><p>Place bread on parchment paper into the dutch oven and replace lid. Bake for 30 minutes. </p><p>Remove lid and bake for another 8-10 minutes until golden brown. (If concerned about over-browning, reduce heat to 350. ) Bread is done when it sounds hollow or has reached an internal temperature of 204 degrees. </p><p>Remove from dutch oven and cool on wire rack. </p>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-61710635254939284082022-02-20T08:54:00.003-05:002022-02-20T08:58:17.074-05:00 Italian Wedding Soup
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Italian Wedding Soup </b>(recipe adapted from <a href=" http://traceysculinaryadventures.com/2012/01/italian-wedding-soup.html" target="_blank">Tracey's Culinary Adventures)</a><div><br /><div>10 cups chicken stock</div><div>2 cups water </div><div>4 carrots, cut into 1/2-inch dice </div><div>1 tablespoon (about 3 cloves) minced garlic, divided </div><div>4 cups kale or spinach, chopped </div><div>1/2 cup grated parmesan cheese, plus more for serving </div><div>2 eggs, lightly beaten
1/2 cup plain bread crumbs </div><div>1/2 teaspoon salt </div><div>1/2 teaspoon pepper </div><div>1 lb italian sausage (I used turkey sausage) </div><div>1 1/4 cups small shaped pasta or tortellini</div><div><br /></div><div><u>Make mini meatballs: </u></div><div>Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil, and spray with nonstick cooking spray. </div><div><br /></div><div>Combine the cheese, eggs, bread crumbs, the remaining 1 teaspoon of garlic, salt and pepper in a medium bowl. Stir until well combined. Fold in the sausage, but do not over mix</div><div><br /></div><div>Use a small cookie scoop to portion the mixture into roughly 1-inch meatballs and place them on the prepared baking sheet. Bake for 18-20 minutes, or until the meatballs are cooked through.</div><div><br /></div><div><u>Make soup</u></div><div>Combine the chicken broth, water, carrots, 2 teaspoons of the garlic, and the kale (if using spinach, add at end) in a large pot over medium-high heat. </div><div><br /></div><div>Bring to a boil, then reduce the heat to low and simmer until the carrots are tender, about 20-30 minutes.</div><div><br /></div><div>Add the pasta to the soup. Continue simmering until the pasta is tender, about 10 minutes. </div><div><br /></div><div> Add the meatballs to the soup (heat briefly to rewarm if necessary). Season with salt and pepper to taste. Add cheese for serving. </div></div>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-89425647998664929432020-05-02T14:55:00.000-04:002020-05-02T14:55:04.212-04:00Chocolate Chip Oatmeal CookiesHappy quarantine, stay-at-home, lock-down order, or whatever your state is calling it! Are you doing much baking? With our recent move, home school, teletherapy, and the pesky full-time job, I haven't baked all that much more than usual. But somehow, we're churning through the flours, so I might be understating thing just a bit.<br />
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I found this recipe in my collection, just ripped from a magazine or catalog. Unfortunately, no where on the page does it say where it's from, though I'm guessing King Arthur. It's titled"2015 Recipe of the Year," and I was truly impressed. The original recipe was double what I have here. I halved it to require only one stick of butter and make a more manageable number of cookies. Still, it made over 3 dozen delicious, bite-sized cookies! I warn you that they are super chocolatey with a high ratio of chips to dough, which is not a bad thing.<br />
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<b>Chocolate Chip Oatmeal Cookies</b><br />
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<b>Ingredients</b><br />
1/2 cup butter<br />
1/2 cup light brown sugar<br />
1/4 c granulated sugar<br />
1 egg<br />
1 1/2 tsp vanilla<br />
1 cup all purpose flour<br />
1/2 cup rolled oats<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp kosher salt<br />
1 1/2 cup semisweet chocolate chips<br />
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<b>Directions</b><br />
Preheat oven to 325 degrees. Prepare cookie sheet by greasing or covering with parchment paper.<br />
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Cream butter and sugars together. Add the egg and vanilla, one at a time, beating well after each. Slowly mix in flour, baking soda, baking powder, and salt. Stir in chocolate chips.<br />
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Scoop dough on to prepared baking pan, allowing at least 1 1/2" between cookies, as they will spread.<br />
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Bake 12-15 minutes, until golden brown.<br />
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I used a teaspoon sized cookie scoop and got at least 40 cookies. They are amazing!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRdKxzgrkaxqmetcdHqh3AAXYF0XdKvZxFO1p30_75K3jkOCYamFHkm99d2AaI5TWlXfng18ZFXwa85WNIVgYqt6oAS13_5KfcgTQFV1HAdI_AxNR3NtVrOmk0TlTDUHdAbdEQZ9JKMk/s1600/IMG_1341.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1386" data-original-width="1600" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRdKxzgrkaxqmetcdHqh3AAXYF0XdKvZxFO1p30_75K3jkOCYamFHkm99d2AaI5TWlXfng18ZFXwa85WNIVgYqt6oAS13_5KfcgTQFV1HAdI_AxNR3NtVrOmk0TlTDUHdAbdEQZ9JKMk/s320/IMG_1341.HEIC" width="320" /></a><br />
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<b><br /></b>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-90802846365499982892018-02-10T10:25:00.000-05:002018-02-10T10:28:15.120-05:00Instant Pot Clam Chowder
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I was skeptical of giving this recipe from <a href="http://https://www.amazon.com/Hip-Pressure-Cooking-Fresh-Flavorful/dp/1250026377">Hip Pressure Cooking</a> a try, but when I was planning our Super Bowl party and finally realized who was playing, a menu of “<a href="http://https://www.yourhomebasedmom.com/slow-cooker-french-dip-sandwich/">Cheeseteaks</a>” and clam chowder fit the bill. The one could be made in the slow cooker and the other in the Instant Pot was a plus. Before you worry that the clams will get tough in the instant pot, if you are using canned clams as I did, they are added in at the end and simply heated through. The flavor comes from cooking the veggies in clam juice.
<u><b>New England Clam Chowder</b></u><br>
1 cup chopped bacon (about 4-5 slices thick bacon)<br>
1 medium onions, chopped<br>
2 celery stalks, chopped<br>
2 medium carrots, chopped<br>
2 medium potatoes (red or russet), cubed<br>
2 cups clam juice (8 oz bottled plus the juice from the canned clams was perfect)<br>
1 bay leaf<br>
1 sprig thyme<p>
1 tbs butter<br>
1 tbs flour<br>
1 cup whole milk<br>
1 cup heavy cream<br>
11 oz frozen or canned clams (I used 2-6 oz cans)<p>
Sauté bacon until it releases much of its fat. Add the onions, carrots, and celery and cook for about 5 minutes, stirring occasionally to scrap up the bits of flavor from the bottom of the pot. Stir in the clam juice, potatoes, bay, thym and sprinkle with salt and pepper. Cook on high pressure for 6 to 7 minutes, depending upon the size and type of potatoes. Quick release when the time is finished. (I used my 6 qt instant pot and had no issues with steam). <p>
Melt the butter in a small saucepan and stir in flour for a quick roux. With the instant pot on sauté-low, stir in the roux, milk cream and clams. Simmer the chowder, stirring ocassionaly until it has thickened slightly and the clams are heated through, about 5 minutes. You may sauté on medium if you are nearby and able to stir frequently. Season to taste. <p>
<i>Serves 4</i>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-27385507225495548372018-02-06T10:48:00.000-05:002018-02-06T10:48:01.527-05:00Slow Cooker Hot Cocoa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMp2vrK5GniIa0geN42ARPH__xgtkwkaGw8kIFlARRDgPBAJ5dt55wKz_-rB-iGE-ye-iu0z3Dt4fP9fNy5V6SDOCoRg2ILhth5Zj6Jip_kZD4X7ILav1OsOe5oritODx4lbF-RhjUbto/s1600/IMG_8995.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMp2vrK5GniIa0geN42ARPH__xgtkwkaGw8kIFlARRDgPBAJ5dt55wKz_-rB-iGE-ye-iu0z3Dt4fP9fNy5V6SDOCoRg2ILhth5Zj6Jip_kZD4X7ILav1OsOe5oritODx4lbF-RhjUbto/s320/IMG_8995.HEIC" width="240" height="320" data-original-width="1200" data-original-height="1600" /><br><font size=2><i>(As you can see, making gingerbread houses is serious business.)</i></font></a></div>
Just before Christmas, we hosted our first cold-weather kids' party--11 children plus 14 parent/grandparents and it was too cold to go outside. Although there was food and snacks galore, the hit of the party was the hot chocolate! Even though my husband is a fervent hot chocolate fan, it had never occurred me to serve hot chocolate in the slow cooker at a party. I'd done it with hot cider but never made that obvious leap. <p>Anyway, if I was going to do it, I decided I might as well do it decadently. Enter this <a href="https://sallysbakingaddiction.com/2016/11/25/decadent-slow-cooker-hot-chocolate/">recipe </a>from Sally's Baking Addition. I've since made it not quite as decadent, using whatever milk I've had on hand. Toppings such as marshmallows, whipped cream, and even candy canes are essential for kids, but I'm good with it plain. Even though we've left it on warm for 4-6 hours, scorching has never been a problem but keep an eye on it just in case. <p>
<u><b>Slow Cooker Hot Cocoa</b></u><br>
6 cups whole milk (or any lesser fat %) <br>
2 cups heavy cream (or half and half)<br>
1/2 cup granulated sugar<br>
8 ounces semi-sweet chocolate, grated or chopped<br>
1/4 cup (heaping) cocoa powder<br>
2 teaspoons vanilla extract<p>
Combine all ingredients in a 4-6 quart slow-cooker. (Anything larger and I would double the recipe.) Whisk vigorously to incorporate the cocoa powder. Cook for 4-6 hours on low and 2-4 hours on high. Be sure to stir every 45-minutes to make sure the chocolate melts evenly and the mixture does not scorch. Switch to warm when the hot cocoa is a the desired temperature. <p>
Serve with whipped cream, marshmallows, candy canes, etc. <p>
Leftovers, assuming there are any, may be stored in the fridge and reheated in the microwave or on the stovetop.
TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-89425712371500532592017-07-04T05:06:00.000-04:002017-07-04T05:06:17.555-04:00Maple Syrup Banana Muffins My <a href="http://thefishieskitchen.blogspot.com/2009/05/easy-banana-muffins-12-cup-butter.html">Easy Banana Muffins</a> recipe is one of the oldest in my recipe collection. They're definitely tasty, but my preferences for sweetness have changed significantly over the years. Now with two littles, I'm not too keen on feeding them tons of sugar in something homemade that's not a cake or a cupcake. That's why I was ecstatic to discover this recipe from <a href="http://gimmedelicious.com/2016/03/02/healthy-banana-oatmeal-muffins/">Gimme Delicious</a> that uses maple syrup (and not too much of it) as the sweetener.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRxCLgaAjdRdSaUViZlxFJ-awXSYNii9dh4Is9CoaCZNygUTUYXIFfEpptdHiH9AJGQMe2yjWSv4Oa5OsugKxzYFHy5W40ZeOt2BMUozoOa9iQuN3P7Ib3FLxqSdG5lbhnGAIoOO4Wwo/s1600/IMG_4499.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRxCLgaAjdRdSaUViZlxFJ-awXSYNii9dh4Is9CoaCZNygUTUYXIFfEpptdHiH9AJGQMe2yjWSv4Oa5OsugKxzYFHy5W40ZeOt2BMUozoOa9iQuN3P7Ib3FLxqSdG5lbhnGAIoOO4Wwo/s400/IMG_4499.JPG" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a><p>
<b><u>Maple Syrup Banana Muffins</u> </b><br>
<i>Adapted from <a href="http://gimmedelicious.com/2016/03/02/healthy-banana-oatmeal-muffins/">Gimme Delicious</a></i>
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2 c white whole wheat flour<br>
1/4 c rolled oats<br>
1 tsp baking soda<br>
1/2 tsp cinnamon<br>
1/2 tsp salt<br>
1 c mashed bananas<br>
2 eggs <br>
1/2 c maple syrup (or honey)<br>
1/3 c canola oil<br>
1/4 c milk<br>
1 tsp vanilla<p>
Preheat oven to 350 degrees. Whisk dry ingredients together. Make a well in the center and add wet ingredients. Mix to combine. <p>
Pour into greased or paper-lined muffin tins. Bake 20-25 minutes until springy to the touch or a toothpick comes out clean.
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<i>Makes 14-16 muffins</i>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-45490499444355823472017-07-03T17:06:00.001-04:002017-07-03T17:06:34.339-04:00Banana Oatmeal Pancakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEv92Ej9kXXXag6QtQr5-vFVjpnv73zRo07-CuVtAWamsjtBQKoDJX1owOAxdpIdExpJlp9tn2P7YLi5vw7swXUJ2grcLGqoI-3FFXHX-b4PR1JWJSXGoc6PD33hkniXL77Zcpj3Nruo/s1600/IMG_3545.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgEv92Ej9kXXXag6QtQr5-vFVjpnv73zRo07-CuVtAWamsjtBQKoDJX1owOAxdpIdExpJlp9tn2P7YLi5vw7swXUJ2grcLGqoI-3FFXHX-b4PR1JWJSXGoc6PD33hkniXL77Zcpj3Nruo/s320/IMG_3545.JPG" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a><p>
It seems as though some weeks we're barely squeaking by in bananas come Saturday due to the battle between putting them in smoothies or the little guy consuming 1-2 each morning. Other weeks, we have nearly two bunches remaining at peak ripeness (or beyond). As there are only so many muffins I can bake at a time and only room for so many in the freezer, enter banana pancakes! <p>
This recipe is adapted from a recipe from <a href="http://www.simplebites.net/nutrition-tips-for-picky-eaters-recipe-banana-oat-pancakes/">Simple Bites</a>, titled "Fluffy Banana Pancakes." I habitually forget the melted butter in the microwave which means they're still delicious, but definitely not fluffy. <p>
My little guy usually helps with the banana mashing...mash one, bite two, mash, bite, etc...Nonetheless this recipe makes a very large batch of pancakes, which I freeze for the rest of the week. <p>
<b><u>Banana Oatmeal Pancakes</u></b><br>
Adapted from <a href="http://www.simplebites.net/nutrition-tips-for-picky-eaters-recipe-banana-oat-pancakes/">Simple Bites</a><p>
1 c rolled oats<br>
3 c white whole wheat flour<br>
1.5 TBS ground flax<br>
4 tsp baking powder<br>
1 tsp baking soda<br>
1/4 tsp cinnamon<br>
1/2 tsp salt<br>
2 c milk<br>
1 c yogurt (plain or vanilla, greek ok)<br>
3 TBS melted butter or canola oil<br>
1/3 c honey<br>
1 1/3 cup smashed bananas, about 4 medium<br>
2 eggs, lightly beaten<p>
Whisk dry ingredients together, then mix in wet. Cool on a greased griddle until bubbles appear. Flip and cook until golden brown.<p>
<i>
Makes at least 2 dozen </i>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlooQZcSMH0Kwv8UTobRiRuJEME6wHgmZg5ejhSUVB_YfZjVB6-2WFhk6DHrJTkby1CMkcdghKLIPxr98A80YMWqSchxEnt77PAFadbyR9beiTcFygs2eB0uFYsU2yAopDj8pjfkVL4Hs/s1600/IMG_3542.JPG" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlooQZcSMH0Kwv8UTobRiRuJEME6wHgmZg5ejhSUVB_YfZjVB6-2WFhk6DHrJTkby1CMkcdghKLIPxr98A80YMWqSchxEnt77PAFadbyR9beiTcFygs2eB0uFYsU2yAopDj8pjfkVL4Hs/s320/IMG_3542.JPG" width="320" height="240" data-original-width="1600" data-original-height="1200" /></a>
TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-77143688621317689122016-11-05T00:25:00.002-04:002016-11-05T00:27:27.654-04:00Apple Oatmeal Nut MuffinsI think my plan will be to post recipes with or without pictures, simply to preserve them in my collection. Then later I can return and add photos.<p>
We managed to go apple picking twice this fall. Though I didn't get the variety or mass quantities that I have in past years, we had plenty for snacking and enough for some new baking adventures. My little guys are muffin fans, but many muffins have a ton of sugar and butter. I was very attracted to this recipe because it is sweetened with maple syrup and has very little oil/fat. This recipe makes a drier, almost savory muffin, but I like them as do the littles. <p>
<b><u>Apple Oatmeal Nut Muffins</u></b><br>
(adapted from <a href="http://www.food.com/recipe/oatmeal-apple-nut-muffins-84869">Food.com</a>)<p>
1 cup rolled oats<br>
1 cup apple, coarsely grated<br>
1⁄2 cup plain yogurt<br>
1 egg<br>
2 tablespoons canola oil
1 1⁄4 cups white whole wheat flour<br>
2 1⁄2 teaspoons baking powder<br>
1⁄2 teaspoon baking soda<br>
1⁄2 teaspoon salt<br>
1⁄3 cup walnuts or pecans, chopped<br>
2⁄3 cup maple syrup<p>
Preheat oven to 400 degrees. <p>Combine oats, apple, maple syrup, yogurt, egg and oil in a medium sized bowl.
In another bowl, combine flour, baking powder, baking soda, salt and nuts.
Fold the liquid ingredients into dry ingredients until just combined<p>
Spoon batter using a muffin scoop into 12 large paperlined or greased muffin tins.
Bake 20 minutes until golden brown and cooked through. TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-30933053765052721952016-01-31T10:39:00.001-05:002017-07-29T16:16:39.145-04:00Crepes, Crepes, Crepes!As we're moving in less than a month, it's becoming rather urgent to get a bunch of recipes posted as I soon won't have my massive post-it collection on my kitchen cabinet to glance at if I don't feel like wading through my forty <a href="https://www.pinterest.com/thefishie/">Pinterest boards</a>. Since we had crepes for breakfast, I figured today was the day to post this.<p>
For ages, crepes were simply a dessert thing to me. Berries, chocolate, and whipped cream! Who knew they could be less sweet (but still yummy) or savory and would make a great breakfast for lunch? After trying a few variations, I've decided that this is <a href="http://www.100daysofrealfood.com/2010/08/16/recipe-crepes-for-breakfast-or-dessert/">my favorite recipe</a>. This recipe is simple and that it's mixed in the blender making for quick clean up makes it all the easier. Even my husband has made these! I typically use white whole wheat flour, but whole wheat pastry flour has worked in a pinch. I'm sure you could also omit the fiber and use all purpose.<p>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj3hSiqTPL4BA0E1Fu0KOQJHMRdSoNpWi856rf1WldyMlJp5irQO53klgUSyEoH2whRctgSSNDZvuGVtTieZEw9rS-GkBjjc8WqBzab723fwmEkMNj3a00nbVyLqRooczFrxkoH3AQGiw/w987-h740-no/" height=375 width=500><p>
<b>White Whole Wheat Crepes</b><br>
3 eggs<br>
1 cup white whole wheat flour<br>
1 cup milk<br>
¾ cup water<br>
1 tablespoon honey<br>
1 teaspoon vanilla<br>
¼ teaspoon salt<br>
1 tablespoon butter, melted + extra for cooking<p>
Put all ingredients in blender and mix well. If the troops aren't too restless, let the mix stand about 15 minutes.<p>
Melt and swirl around a small pat of butter in a large skillet over medium heat. Angle pan and pour about 1/4 cup or enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.<p>
When the pancake looks set (about 1-2 muinutes), start using a spatula to push the edges. Go slowly and stop if the pancake starts to tear and wait another minute. Flip the pancake, which should be golden brown, and cook till golden brown on the other side (another 1-2 minutes). <p>
Remove from pan and serve with berries, chocolate, maple syrup, whipped cream, chicken, spinach, or anything your heart desires! <p>Store covered tightly with plastic wrap in the fridge for up to a few days. You may want to reheat using a wet paper towel. TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-84669556935006456792015-11-01T09:01:00.000-05:002015-11-01T09:02:16.488-05:00Whole Wheat Pizza Dough (GCE) I've been making my usual <a href="http://thefishieskitchen.blogspot.com/2011/11/bbq-chicken-pizza-dough-recipe-included.html">whole wheat pizza dough</a> for years. We love it, but it makes two medium pizzas, rather than two large unless you like extremely thin crust pizza. My husband does love thin crust, which is why I've made it for years that way (plus the associated calorie savings). However, with two hungry toddlers, one who's particularly finicky about toppings and might only eat cheese and crust some days, I decided to look for a dough recipe that would allow me to make thicker crust pizzas. This recipe comes from one of my favorite food blogs, <a href="http://goodcheapeats.com/2009/07/basic-homemade-pizza/">Good Cheap Eats</a>. I modified it a bit to use some white whole wheat flour and optional King Arthur Pizza seasoning, which is basically a cheese and garlic powder (and a was total impulse buy that I've come to really love). <p>
<b>Whole Wheat Pizza Dough</b>
<p>
1 1/2 cups water<br>
1/4 cup olive oil<br>
2 tablespoons honey<br>
2 1/2 cups bread flour (or all purpose)<br>
2 cups white whole wheat flour<br>
1 tablespoon salt<br>
4 teaspoons <a href="http://www.kingarthurflour.com/shop/items/pizza-dough-flavor-4-oz-jar">King Arthur Pizza Dough Flavor</a><br>
1 tablespoon yeast<p>
Mix ingredients together in the order required for your breadmaker. Set to "dough" cycle. I bake my pizzas at 450 degrees for about 10-12 minutes.
<p>
<i>Makes 2 large pizzas</i>
TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-21805473263916651502015-10-31T15:59:00.001-04:002015-10-31T16:00:14.327-04:00Apple PieThis recipe from <a href="http://www.livingonadime.com/best-homemade-apple-pie-recipe/">Living on a Dime</a> was just the thing for the first recipe made with the 20 pounds of apples we picked this weekend. Sweet, but not too sweet, it complemented the slightly salty pie crust perfectly. Other than omitting the nutmeg in favor of more cinnamon, I followed the recipe precisely as written. I used a combination of Ida and Mitsu apples. <p>
<b>Apple Pie</b><p>
6-7 cups of medium apples, cored, peeled and thinly sliced<br>
1/2 cup sugar<br>
1/4 cup brown sugar<br>
1/4 tsp. salt<br>
3/4 tsp. cinnamon<br>
1/4 tsp. nutmeg <br>
2 Tbsp. flour<br>
2 Tbsp. butter<br>
<a href="http://www.thefishieskitchenandhome.com/2009/11/double-pie-crust.html">double pie crust </a><p>
Mix all ingredients in a large bowl except the butter. Pour into the pie crust. Dot with chunks of the butter and top with the other crust. Cut steam slits in the top crust and sprinkle the top with sugar. Bake at 450 degrees for 15 minutes. Then turn down to 350 degrees and bake for 35-45 minutes, until apples are tender and juices are bubbling nicely out of the steam slits.TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-20325678867060944552015-10-25T10:54:00.000-04:002017-07-29T16:21:37.489-04:00Grilled Steak Salad with Gorgonzola and Pine Nuts
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTpHs0p5V9ma92JxeJ-UkbSIHkq6V6KE3kMcP297uWC_oqSnX77a3ZkT1t51owCfQfgai8V798SCbcLWSPaYxKFBF2a39fZVz7Tm2b_TutJdQPSaZv9irLieG38rt6Kre1x3cmw2kp_hY/w987-h740-no/" border="0" alt=" photo photo-2-1.jpg" width=500 height=375><p>
<b>Steak Salad with Gorgonzola and Pine Nuts</b><br>
2 1-lb sirloin or top round steaks, about 1" thick<br>
2 tsp minced fresh rosemary<br>
1 TBS red wine vinegar<br>
2 tsp Dijon mustard<br>
1 large clove garlic, minced<br>
8 c mixed greens<br>
3 TBS pine nuts, toasted<br>
6 oz Gorgonzola cheese, crumbled<p>
Season steak with salt and pepper and grill or pan fry until desired degree of doneness. Allow to rest for 5 minutes before slicing thin. <p>
Whisk together rosemary, red wine vinegar, mustard, and garlic. <p>Toss greens with dressing, then top with sliced meat, pine nuts, and cheese. <p><i>Serves 4</i>
TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-30865546752782918432015-10-24T12:06:00.000-04:002015-10-24T12:06:13.965-04:00Halloween PillowsA couple of years ago I became obsessed with making pillow covers. It's a quick and easy sewing project that results in a fresh look for the whole room.
Now as each holiday season rolls around, I hit the holiday fabric section at Joann's when the sales are good and whip up a set for us or to gift. Sometimes, however, my fabric buying gets ahead of my crafting time. I purchased this fabric last year, but never got around to putting it to use. <p>
<a href="http://smg.photobucket.com/user/thefishie/media/crochet/IMG_8996.jpg.html" target="_blank"><img src="http://img.photobucket.com/albums/v468/thefishie/crochet/IMG_8996.jpg" border="0" alt=" photo IMG_8996.jpg"/ width=500 height=375></a><p>
Since these all fit so nicely on one couch, I think I need to think about acquiring more pillow for the other couch and chairs. :)TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-67580098189553193182015-10-24T10:50:00.000-04:002015-10-24T10:50:01.274-04:00MS Salted Caramel Chocolate Cake - My birthday cake!<a href="http://smg.photobucket.com/user/thefishie/media/Recipes/FullSizeRender.jpg.html" target="_blank"><img src="http://img.photobucket.com/albums/v468/thefishie/Recipes/FullSizeRender.jpg" border="0" alt=" photo FullSizeRender.jpg"/ width=500 height=375></a>
<p>
I turned 36 this year. Surprisingly, it was a bigger deal for me than turning 35. Possibly because last year I was 7 and 1/2 months pregnant or because my husband was working 12-hour night shifts or because my toddler was going through an extremely difficult sleep stage, I just didn't have time to worry about it. This year, however, I felt like 40 is knocking at my door. I'm definitely not grown up enough to be 40! Anyway, what better thing to do than celebrate with an obnoxiously decadent cake? I didn't want to go too crazy as I have a toddler and a 10 and 1/2 month old underfoot, but I did want something fancier than <a href="http://www.thefishieskitchenandhome.com/2013/02/chocolate-layer-cake-with-espresso.html">my regular cake</a>. I'd pinned this recipe from <a href="http://www.marthastewart.com/857647/salted-caramel-six-layer-chocolate-cake">Martha Stewart</a> some time ago and decided it try it. <p>
With loads of butter, eggs, and chocolate, this is quite a dessert. The actual cake is surprisingly quite light and fluffy. While I won't say that it is a complicated recipe, there are a number of steps. I actually messed up the caramel because you're meant to bring it to the soft-ball temperature in candy-making 238 degrees). However, the darn mixture kept boiling over even after I switched to a larger pot. So I gave up about 5 degrees short, which yielded a runnier caramel, which is perfect for ice cream. Luckily, when the buttercream hardens it holds the cake together beautifully, so it's not a huge deal. Enjoy!<p>
<b>MS Salted Caramel Chocolate Cake</b><br>
<a href="http://smg.photobucket.com/user/thefishie/media/Recipes/IMG_6144.jpg.html" target="_blank"><img src="http://img.photobucket.com/albums/v468/thefishie/Recipes/IMG_6144.jpg" border="0" alt=" photo IMG_6144.jpg"/ width=500 height=375></a>
<p>
<b>For the cake:</b> <br>
3 cups all-purpose flour<br>
3 cups granulated sugar<br>
1 1/2 cups unsweetened Dutch-process cocoa powder<br>
1 tablespoon baking soda<br>
1 1/2 teaspoons baking powder<br>
1 1/2 teaspoons coarse salt<br>
4 large eggs<br>
1 1/2 cups low-fat buttermilk<br>
1/2 cup plus 2 tablespoons oil<br>
2 teaspoons pure vanilla extract<p>
Preheat oven to 350 degrees. Butter and flour three 9-inch round cake pans. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.<p>
Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.<p>
<b>For the caramel:</b><br>
4 cups granulated sugar<br>
1/4 cup light corn syrup<br>
2 cups heavy cream<br>
1 teaspoon coarse salt<br>
2 sticks cold butter, cut into tablespoons<p>
Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.<p>
<b>For the frosting:</b><br>
1/4 cup plus 2 tablespoons Dutch-process cocoa powder<br>
2 sticks unsalted butter, room temperature<br>
1/2 cup confectioners' sugar<br>
Coarse salt<br>
1 pound semisweet chocolate, chopped, melted and cooled<br>
Coarse sea salt for garnish. <p>
Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.<p>
<b>To assemble the cake: </b><br>
Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over. top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
<p>
Frost top and sides of cake. Sprinkle with sea salt.<p>
<p>Cake layers and caramel can be refrigerated for up to 3 days. Martha notes that they actually taste better when refrigerated and have a better texture for stacking. Bring the caramel to room temperature before using. The frosted cake can be refrigerated for up to 3 days.
<a href="http://smg.photobucket.com/user/thefishie/media/Recipes/IMG_6145.jpg.html" target="_blank"><img src="http://img.photobucket.com/albums/v468/thefishie/Recipes/IMG_6145.jpg" border="0" alt=" photo IMG_6145.jpg"/ width=500 height=375></a>
TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-35200364771449785322015-10-24T10:35:00.000-04:002015-10-24T10:35:08.088-04:001st Birthday Cake - Yellow Cake with Vanilla ButtercreamWell, I'm only about six months overdue in posting this creation, but better late than never, right? I started drafting this post ages ago but never published it....<p><a href="http://smg.photobucket.com/user/thefishie/media/Recipes/IMG_6550.jpg.html" target="_blank"><img src="http://img.photobucket.com/albums/v468/thefishie/Recipes/IMG_6550.jpg" border="0" alt=" photo IMG_6550.jpg"/ width=375 height=500></a><br>
My younger son turned 1 year old! I have no clue where the previous year went. I still vividly remember all the blood tests, weekly doctor's appointments, and worrying about what we'd do with our toddler during delivery and subsequent stay in the hospital. Amusingly, my husband actually didn't remember that our awesome babysitter stayed at our house for 2 or 3 days while we were in the hospital and apparently thought our son had stayed with friends instead). Rather a big memory glitch in my opinion as one of the reasons I embarked on a mad hunt to find reliable paid care for our hospital stay as our closest friends live at least 45 minutes away. Plus, they have jobs and children of their own which might have made it challenging to drop everything and take our older child. Baby #2 arrived about 3.5 hours after I checked into the hospital and maybe a mere 4 hours since I was sitting in my OB's office telling her that I didn't think I was in labor only to find out I was more than 7 cm dilated. (*Sigh) Yet another opportunity for my husband to say "I told you so." <br />
Getting off track here. <br /><p>
For my baby's birthday for whatever reason I thought he seemed like a white cake kind of guy. I love chocolate cake and had made <a href="http://www.thefishieskitchenandhome.com/2013/02/chocolate-layer-cake-with-espresso.html">my favorite chocolate cake</a> for my older son's first birthday two years ago, but somehow I thought Baby #2 wanted a vanilla cake with a vanilla buttercream frosting. Hitting the cookbooks, I used a cake recipe from my big <a href="http://www.amazon.com/Gourmet-Today-All-New-Recipes-Contemporary/dp/0618610189/ref=sr_1_1?ie=UTF8&qid=1433446406&sr=8-1&keywords=gourmet+cookbook">Gourmet cookbook</a> and a frosting recipe from an old copy of <a href="http://www.amazon.com/Crockers-Baking-Classics-Crocker-General/dp/0394518837/ref=sr_1_1?ie=UTF8&qid=1433446495&sr=8-1&keywords=betty+crocker%27s+baking+classics&pebp=1433446510270&perid=16TBYQ2ZVTEBWBT3ATHR">Betty Crocker's Baking Classics</a>.<p>
<a href="http://smg.photobucket.com/user/thefishie/media/Recipes/IMG_6579.jpg.html" target="_blank"><img src="http://img.photobucket.com/albums/v468/thefishie/Recipes/IMG_6579.jpg" border="0" alt=" photo IMG_6579.jpg"/ width=200 height=400></a>
<a href="http://smg.photobucket.com/user/thefishie/media/Recipes/IMG_6582.jpg.html" target="_blank"><img src="http://img.photobucket.com/albums/v468/thefishie/Recipes/IMG_6582.jpg" border="0" alt=" photo IMG_6582.jpg"/ width=250 height=400></a><p>
<b>Yellow Cake</b><br>
2 3/4 c sifted cake flour<br>
2 1/2 tsp baking powder<br>
1/2 tsp salt<br>
12 TBS butter (1.5 sticks), softened<br>
1 1/2 c sugar<br>
4 eggs, room temperature<br>
1 1.2 tsp vanilla<br>
1 c whole milk<p>
Preheat oven to 350 degrees. Prepare two cake pans by lining them with parchment paper or buttering and flouring them. <p>
Sift flour, baking powder, and salt together. Set aside.<p>
In a large bowl, beat sugar and butter together until pale and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and continue beating for 5 minutes more. With the mixer on low, gradually add flour and milk in batches until mixture is smooth. <p>
Divide mixture evenly into pans. Bake 20-25 minutes until tester comes out clean and cakes are beginning to pull away from sides of pans. Cool 5 minutes in pan, then remove cake from pan to cool completely before icing. <p>
<b>Vanilla Buttercream</b><br />
1/2 c butter, softened<br />
4 c powdered sugar<br />
2 TBS milk<br />
2 tsp vanilla<p>
Mix butter and powdered sugar until well combined. Beat in milk and vanilla until desired smooth consistency is reached.
<br />
<br />TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-8147629886294513742015-10-21T19:00:00.000-04:002015-10-21T19:00:06.530-04:00MS Basic Pancakes Made With Whole Wheat FlourI've never been in search of the perfect fluffy pancake recipe. I simply want a pancake that's tasty, whips up easily and isn't too unhealthy. With a little tweaking, <a href="http://www.marthastewart.com/338185/basic-pancakes">Martha Stewart's Easy Basic Pancakes</a> fit the bill. To feed my growing family of four with a few leftovers for the freezer, I always double the recipe. This morning on a whim I decided to use whole wheat pastry flour, which tasted just fine, but made for a thinner batter. I simply added an extra 1/4 cup and all was well in toddlerland. <p>
<a href="http://smg.photobucket.com/user/thefishie/media/Recipes/IMG_9041.jpg.html" target="_blank"><img src="http://img.photobucket.com/albums/v468/thefishie/Recipes/IMG_9041.jpg" border="0" alt=" photo IMG_9041.jpg"/ width=500 height=375></a> <p>
<b>MS Basic Pancakes</b><br>
2 cups white whole wheat flour (or 2 1/4 c whole wheat pastry flour)<br>
1/4 cup sugar<br>
4 teaspoons baking powder<br>
1 teaspoon salt<br>
2 cup milk<br>
4 tablespoons butter, melted, vegetable oil, applesauce or a combination thereof (I used 2 TBS butter and 2 TBS canola oil)<br>
2 large eggs<p>
Whisk together dry ingredients. Make a well in the center and add eggs and butter, oil, etc. Gently combine while adding milk until a smooth consistency is reached. Allow to rest for a few minutes while you preheat your griddle to 350 degrees or skillet to medium. Grease cooking surface lightly with oil. <p>
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully and cook until browned on the other side, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven on low. Continue with more oil and remaining batter.
<i>Makes about 24 2-3" pancakes</i>
TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-51370688350942072142015-05-01T15:18:00.000-04:002015-05-01T15:18:49.454-04:00KA Chocolate Chip Oatmeal CookiesOkay, I'm about a month and a half overdue in posting this recipe, which I made for dessert on St. Patty's Day. Someone told me oatmeal cookies were most appropriate, however, I was in the mood for chocolate. These cookies from <a href="http://www.kingarthurflour.com/recipes/chocolate-chip-oatmeal-cookies-recipe">King Arthur</a> barely lasted the day. I made them a touch healthier by using white whole wheat flour which made for a slightly hardier cookie. <p>
<a href="http://smg.photobucket.com/user/thefishie/media/IMG_6036.jpg.html" target="_blank"><img src="http://img.photobucket.com/albums/v468/thefishie/IMG_6036.jpg" border="0" alt=" photo IMG_6036.jpg"/ width=500 height=375></a><p>
<b>King Arthur Chocolate Chip Oatmeal Cookies</b><br>
1 cup butter, at room temperature<br>
1 cup light brown sugar<br>
1/2 cup granulated sugar<br>
2 eggs<br>
1 tablespoon vanilla extract<br>
2 cups white whole wheat (or all purpose) flour<br>
1 cup oats (either rolled or quick)<br>
1 teaspoon baking powder<br>
1 teaspoon baking soda<br>
1 teaspoon kosher salt<br>
3 cups semisweet chocolate chips<p>
Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.<p>
Cream butter and sugars until smooth. Add the eggs and vanilla one at a time, beating well after each.<p>
In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Add to the butter mixture in the bowl and mix until thoroughly incorporated. <p>
Stir in the chocolate chips.<p>
Using a cookie scoop or rounded tablespoon, fill cookie sheets, leaving about 1 1/2" to 2" between cookies.<p>
Bake 12 to 15 minutes, until cookies are a light golden brown, with slightly darker edges. <p>
Cool on pan for a few minutes before removing to racks. <p>
<i>Yield 4-5 dozen (1-2") cookies</i>TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0tag:blogger.com,1999:blog-7508059730698982733.post-12630104118929151912015-04-29T23:53:00.000-04:002015-04-29T23:55:59.423-04:00Roasted Sweet Potatoes and Black Bean BurritosI'm such a meat-lover when it comes to burritos (I blame Chipotle and this place called Marivillas by my college) that I didn't think a meatless version would cut it. However, I absolutely love roasted sweet potatoes and black beans so I was willing to try this recipe from the <a href="http://tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-veggie-and-black-bean-burritos/">Tasty Kitchen</a>. These are a hit and I make them probably at least once a month. These freeze great and are perfect for lunch (especially if you have 2) or a substantial snack. Any leftover filling works great on a salad, too, which means there's no guilt in getting bored folding burritos after you've made enough for dinner and a snack (a common occurrence for me since I'm not terribly adept at it). I regularly omit the jalepenos and use whatever onions I have on hand. <p>No pictures as these rarely last long around here!<p>
<b>Roasted Sweet Potatoes and Black Bean Burritos</b><br>
2 whole sweet potatoes, peeled and cubed 1/2" <br>
2 whole jalapenos minced <br>
1 whole red pepper, diced small<br>
1 whole red onion, diced small<br>
1 teaspoon cumin<br>
1 teaspoon chili powder<br>
1/2 teaspoon salt<br>
1/4 teaspoon freshly ground pepper<br>
Olive oil<br>
1 can (15 Oz.) black beans, rinsed and drained<br>
½ cups cilantro - I omit<br>
2 teaspoons lime juice - I occasionally omit<br>
2 cups shredded cheddar or Mexican blend<br>
8-10 burrito-sized wheat tortillas<br>
Salsa and sour cream for serving<p>
Preheat oven to 425 degrees.<p>
Toss veggies with olive oil and season with spices. Place on a large baking sheet and roast for 20 minutes or until sweet potatoes are fork tender, turning halfway for even cooking. <p>
In a large bowl, toss roasted veggies and black beans. Add cilantro and lime juice, if using, <p>
If desired, warm tortillas in a microwave for easier folding. Add 2-4 tablespoons of filling to a tortilla and sprinkle with cheese. Fold top, then sides, and roll to close. <p>
At this point, I often wrap the burritos in foil for freezing. <p>
To bake, in a preheated 375 degree oven bake burritos seam-side down for 15-20 minutes until top is golden brown. (For a faster treat, especially if frozen, microwave each burritos for 2-3 minutes than crisp them under the broiler or on the stove.) <p>
Serve with salsa and sour cream. <p>
<i>Makes 8-10 burritos (approximately 4 servings)</i>
TheFishiehttp://www.blogger.com/profile/14904039253142110255noreply@blogger.com0