Thursday, September 22, 2011

Pull-Apart Herb and Garlic Bread

These last couple of weeks here have been beautiful and cozy. I love this time of year because I am constantly inspired. The autumn smells, changing leaves, the crackling and rustling of the leaves, just all brings on an air of mystery and intrigue. I always satisfy my cravings with projects during these long months. Between Halloween and Christmas there are many, but my favorite has always been baking. This week, I gravitated towards bread. 


I haven't been using my bread machine very much lately. I usually don't as much in the summer because I usually just stick with Naan, but the recipe I use is simple enough that I don't use the bread machine for the dough mode like usual. So, I dusted it off and got to work. I wanted to do an herb bread, but remembered having difficulties making one that wasn't like Focaccia bread. I wanted yeasty fluffy goodness. I also wanted something fun, so I figured instead of rolls or a loaf, that I'd try it Monkey Bread style. This bread came out so beautifully and made my whole house smell like love. I hope you enjoy!


Pull-Apart Herb and Garlic Bread




You Will Need: 
  • Bread Machine
  • Cake or Bundt Pan
  • Small Mixing Bowl
  • Fork or Whisk
  • Grater
Ingredients:
  • 2 Cups Bread Flour
  • 1 Cup All Purpose Flour
  • 1/2 Tablespoon Salt
  • 1 Tablespoon White Sugar
  • 1 Cup Warm Water
  • 1 Egg
  • 2 Tablespoons Butter
  • 2 1/4 Teaspoons Active Dry Yeast
  • 1/4 Cup Olive Oil
  • 1/2 Tablespoon Paprika
  • 1 Tablespoon Italian Seasonings (my garden is out, so I just used what I had in the cupboard, you could use a handful of rosemary and one of thyme or just oregano)
  • 2 Cloves Garlic
  • Sprinkle of Salt and Pepper
  • Sprinkle of Grated Parmesan (I didn't have any on hand today, still amazing without!)
Directions:
  1. Add dry ingredients: flour, salt, sugar to bread machine pan
  2. Beat egg lightly with fork
  3. Add liquids to the mix
  4. Add yeast and set bread machine to dough mode
 *add ingredients according to your bread machine or see comments for how to make this without a bread machine.
  1. Once it's done in the bread machine mix together herbs, spices, salt and pepper into oil in a small bowl
  2. Grate or mince in garlic into mixture
  3. Pull apart dough into small roll-sized chunks and dip into oil and herb mixture and add to pan until filled
  4. Cover with damp cloth and let the dough rise for 30 minutes
  5. Sprinkle with parmesan
  6. Heat oven to 350 degrees and bake for 30 minutes, until golden brown

Thursday, September 15, 2011

Vegetarian Fajitas

So, I've been cooking for my friend, Sara, about once a week (if I'm lucky) and having a blast with the CSA and vegetarian meals. Last week I got a huge bounty of squash and I didn't know what to do with it. I needed to do something different. I really wanted to make a main dish and not a side dish or casserole, so I came up with fajitas. I am so glad I did. I will definitely be making this again for my family. My kids loved it and I think it might even win over the husband (he is still immature about squash).


So, without further ado, here is the recipe! Not the greatest photo, but I didn't have my camera with me. I still had to share, though! Sweet, spicy, just right.


Vegetarian Fajitas




You Will Need:
  • Cutting Board
  • Knife
  • Frying Pan
Ingredients:
  • Summer Squash
  • Bell Pepper (we used a purple pepper from her garden!)
  • A Few Banana Peppers (this is so good with the sweetness of the dish, but you could just use another bell pepper if it's easier)
  • Onion
  • 3 Cloves Garlic
  • Red Pepper Flakes (we used some flakes and also chopped up a couple hot peppers from her garden, so add to taste)
  • Cumin 
  • Chili Powder
  • Paprika
  • Olive Oil
  • Salt and Pepper 
  • Monterey Jack (or cheddar or whatever cheese you like)
  • Flour Tortillas
Extras
  • Black Bean Dip (Sara's secret weapon - it's a dry mix that you just add hot water to, it's awesome and good for so many things!)
  • Sweet Corn (we had it on hand thanks to the CSA)
  • Sour Cream (I'm a lover)
  • Salsa (I only use a tiny bit with fajitas, they definitely don't need it)
Directions:
  1. Heat frying pan and add oil on medium-low
  2. Chop onion into rings
  3. Chop peppers into strips
  4. Mince garlic
  5. Caramelize onions with peppers and garlic (15-20 minutes)
  6. Cut squash into strips and add to frying pan
  7. Season lightly to taste, about 1/2 teaspoon each, sprinkled over squash in pan and stir to coat
  8. Cook until squash is about to be tender 5-7 minutes (don't overcook squash, keep it a bit on the snappy side)
  9. Lightly toast tortillas, fill with veggies and peppers, top with cheese and any extras

Friday, September 9, 2011

My Mom's Go-To Pasta Dish

I bet most of you have a go-to pasta dish that you have in rotation already. I've talked a bit about mine, in my post about Italian Ingredients You Gotta Have Handy, which actually is for more than just one go-to meal. It's great for salad, pizza, pasta salad, crostini, baked chicken dishes... If you haven't checked that out and you want a new foundation for endless possibilities, you should. Many of you probably already have a lot of it on hand. I tend to make my go-to pasta dish with artichokes, spinach and some food processed sauce - olives, sun dried tomatoes or peppers, letting that simmer with herbs, tomatoes and water until it's nice and juicy. 

But, there are other ways. Another that I know of is my mom's classic. Most of my flavor inspiration comes from my mom. She is an amazing cook and has always made healthy, gourmet-style food for the family. I didn't appreciate it enough as a child, but now (obviously) I am forever indebted to her for introducing me to good food. When I'm testing out a new concept or playing with different flavor profiles, I tend to call my mom every 5 to 15 minutes with a technical support question. Whether I need to know if something will work out on the chemistry side of things or if two flavors would compliment each other, she's there to talk me through it.

Now that I have my own family to feed, I don't get her cooking often. But, we were at the cabin this weekend with her and my dad and she made us her go-to pasta dish and I just had to snap a picture and let you all know how she does it. My friends and I chowed it down this winter when we went up north to visit and it was a huge hit. So, I knew I had to share, even if it is another simple recipe. I happen to think simple is best, and it still has a big payoff, so why work harder for something fancy? Plus, these Elk Shaped Pasta Noodles fancy it up enough, don't you think?

My Mom's Go-To Pasta Dish

You Will Need:
  • Cutting Board
  • Knife
  • Frying Pan
  • 2 Sauce Pans
Ingredients:
  • Prepared Pasta Noodles
  • Prepared Pasta Sauce (pre-made sauce, keep it simple or make your own if you have stuff on hand)
  • Prepared Italian Sausage (if you so choose, this is shown without, but it's very good with)
  • 2 Red Bell Peppers
  • 1 Red Onion
  • 1 Eggplant (this is shown without, but often she does it with and if you're omitting the meat, you might as well add in more veggies!)
  • 1 Pint Portobello Mushrooms
  • Handful Basil
  • 1 Tablespoon Herbs de Provence
  • 3 Cloves Garlic
  • 2 Tablespoons EVOO 
Directions:
  1. Chop the vegetables, basil and garlic
  2. Heat pan on medium, add oil 
  3. If using eggplant, heat 1/3 cup EVOO and saute and set aside
  4. Add onions and garlic
  5. Stir occasionally for 10 minutes, until tender
  6. Add mushrooms and herbs, cooking for 5 minutes
  7. Add peppers, cooking for 5 minutes
  8. During that time, cook sausage according to the package and boil water and cook pasta
  9. Heat pasta sauce
What are your go-to recipes? Do you have a go-to pasta dish? If so, I hope you share!