Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Sweet Potato Buttermilk Rolls
So this is the second installment of our holiday recipe series, and I couldn’t be happier to share this dinner roll recipe with you!
In my family, the dinner rolls at our holiday meals are never homemade. For years, my grandmother would pick them up at a local bakery, but at some point we switched to the big bag of dinner rolls from Costco. And I don’t think there’s anything wrong it. My sister and I still love those rolls from Costco. And really, even supermarket bakery rolls taste pretty good if you pop them in the oven for a few minutes.
But there is definitely something to be said for homemade bread. And the first time I tasted my mother-in-laws homemade dinner rolls at Christmas I realized what a difference it makes. While the dinner rolls are always an afterthought at the gatherings on my side of the family, the bread takes center stage at the meals we eat in Oregon. Everyone looks forward to Sharon’s warm and buttery dinner rolls and those rolls are one of the (many) reasons I’m happy to be spending Christmas in Oregon this year!
While I’m not going to share my mother-in-law’s dinner roll recipe today, I do have a great recipe for Sweet Potato Buttermilk Rolls that I can’t wait for you to try. Since Amanda and I wanted to put a new twist on some holiday recipes for you this year, I decided it would be fun to experiment with turning some plain old potato rolls into sweet potato rolls. While using sweet potato puree in these rolls adds beautiful color, the combination of sweet potato and buttermilk also results in a wonderful flavor!
When I made these the first time at our big pre-holiday dinner, I tried adapting a Potato-Buttermilk Roll recipe from Williams-Sonoma Essentials of Baking. While it’s a great book, and I’m sure the Potato-Buttermilk Rolls would have been great if I had followed the recipe exactly, I was less than impressed with the Sweet Potato Rolls I created that night. I mean they were good, and everyone except me seemed to enjoy them, but they weren’t what I was looking for. So, I decided to give it another try and ended up creating my own recipe for Sweet Potato Buttermilk Rolls.
I finished the final batch last night and took the still-warm rolls to my sister’s house for dinner. I am happy to report that we were all more than satisfied with the outcome! We ended up eating them with that leftover Curried Turkey Salad and the combination was terrific. So now I know that these rolls will not only be great with a big turkey dinner, they’ll also be perfect for your leftover turkey sandwiches.
I used my stand mixer to knead the dough for this recipe, but if you aren’t afraid of getting your hands messy, these can be made completely by hand. And please, don’t be afraid of the yeast! You will need a few hours to make these, but the majority of that time is spent just waiting for dough to rise. The best thing about making homemade bread is that it’s possible to take care of other holiday preparations while the dough is rising. But unless you’re planning on being really organized on Turkey day, I suggest making them the day before then reheating for a few minutes in the oven right before serving.
Sweet Potato Buttermilk Dinner Rolls
1 cup mashed sweet potato or yam, slightly warm or at room temperature*
2 cups buttermilk, at room temperature
1 egg, at room temperature
1/2 cup butter, melted and cooled
1/4 cup sugar
2 packets active dry yeast
2 1/2 teaspoons salt
6 - 7 cups bread flour
1. In a large bowl, or the bowl of your stand mixer, whisk together mashed sweet potato, buttermilk, egg, butter, sugar and yeast. (I learned the hard way that it is best to whisk these ingredients by hand rather than using the mixer. I ended up with buttermilk splattered all over the kitchen when I tried using the paddle attachment!) Now let the mixture sit for a few minutes while you measure out about 7 cups of flour.
2. Using the paddle attachment for your stand mixer, stir in one cup of flour along with the salt. Gradually add more flour, about a cup at a time, until a soft dough begins to form. If using a stand mixer, switch to the dough hook (use a wet hand to pull the dough off the paddle attachment and it won’t stick to you) and knead on medium speed (speed 4 on the kitchen aid) for 6-7 minutes, adding a little more flour as needed to make a moderately soft dough that mostly clears the sides of the bowl (the dough should eventually clear the sides of the bowl, but continue to stick to the bottom as it’s being kneaded). My dough took about 6 1/2 cups of flour, but yours made need less or more. If mixing and kneading by hand, dump the dough out onto a floured surface when it gets too hard to mix with a spoon. Using well-floured hands, knead the dough for 8 - 10 minutes, adding flour as necessary to keep the dough from sticking to work surface and hands.
3. When you finish kneading, the dough should be moderately soft and tacky, but not sticky. To remove it from the bowl of your stand mixer, a bowl scraper is handy. If you don’t have one, a plastic spatula will also work. Scrape the dough out onto a lightly floured surface and knead a few times to form a smooth ball of dough. If you kneaded by hand, form the dough into a smooth ball. Cover dough with a towel, and clean out your mixing bowl. Spray the inside of bowl with nonstick cooking spray or grease it with butter or oil. Place ball of dough, smooth side down, into the greased bowl. Turn the dough over to grease the other side, then cover with the bowl with a towel or plastic wrap. Put bowl in a warmish place and let dough rise for a little over an hour or until it has doubled in bulk.
4. When dough has doubled (you can check by pushing your finger into the dough. If an indentation remains without filling in, the dough is ready to go), push it down with your fists to deflate it and dump it out onto a lightly floured surface. Cut the dough in half with a knife or bench scraper then cut each half into 8 equal pieces (or more if you want smaller rolls). Cover pieces with a towel and let rest for a few minutes before shaping. While dough is resting, preheat your oven to 375 degrees and move two oven racks towards the center of the oven. Also, line two baking sheets with parchment paper.
5. Shape rolls by rolling against the work surface or between your hands to form balls. I like to pull the skin taut over the top of the roll and pinch at the bottom to form a smooth roll, but use whatever method works for you. Divide the rolls between the two baking sheets, and cover with a towel. Let rolls rise for about 20 minutes then remove towel and sprinkle the tops very lightly with flour. Place baking sheets in preheated 375 degree oven and bake for 20-25 minutes until they are puffed and lightly brown. Rotate sheets halfway through baking time (move bottom to top and vice versa).
5. Let rolls cool slightly and serve immediately. Or, if making ahead, let rolls cool completely on wire racks then place in Ziploc bags. To reheat, wrap rolls in foil and place in 375 degree oven for a few minutes until heated through.
Recipe Notes: *For sweet potato puree, I microwaved 2 medium sweet potatoes for about 7 minutes (poke holes all over with a fork first). Let cool then peel off skins. Pass the potatoes through a ricer if you have one, or mash well to remove any lumps. Measure out one cup (it’s ok if you have a little less) and proceed with recipe. Make sure all ingredients are at room temperature, if the dough is cold it will take longer to rise. The amount of flour is an approximation, you dough will use more or less depending on many different factors. Don’t worry too much about how much you use, just mix a dough that you are comfortable kneading. I made 16 rolls and they were on the large side, perfect for making little sandwiches. If you prefer small rolls, you can cut the dough into 24 pieces or even more. Keep in mind that smaller rolls will probably bake a little faster. If you have any questions or my directions are unclear, feel free to e-mail me or leave a question in a comment at the end of this post!
This my dough after kneading for 7 minutes.
This my dough after kneading for 7 minutes.
dough scraper is inexpensive (usually about a dollar) and makes removing dough from a mixing bowl much easier!
A dough scraper is inexpensive (usually about a dollar) and makes removing dough from a mixing bowl much easier!
Dump the dough out onto a lightly floured countertop.
Dump the dough out onto a lightly floured countertop.
Knead the dough lightly and form into a smooth ball.
Knead the dough lightly and form into a smooth ball.
Place dough smooth side down in a greased bowl then turn over so both sides are coated.
Place dough smooth side down in a greased bowl then turn over so both sides are coated.
Let dough rise in a warm place until doubled in bulk.
Let dough rise in a warm place until doubled in bulk.
To check if dough has doubled, push your finger into the dough. If the indentation remains, it’s ready to go!
To check if dough has doubled, push your finger into the dough. If the indentation remains, it
This dough doubled and ready to go in just over an hour.
This dough doubled and ready to go in just over an hour.
Push dough down with your fists to deflate it then turn it out onto your lightly floured work surface.
Push dough down with your fists to deflate it then turn it out onto your lightly floured work surface.
Cut the deflated dough in half with a knife or bench scraper.
Cut the deflated dough in half with a knife or bench scraper.
Divide each half into eight equal pieces for a total of 16 (or more if you prefer smaller rolls).
Divide each half into eight equal pieces for a total of 16 (or more if you prefer smaller rolls).
Shape the rolls into balls by rolling against the countertop or between your hands. For smooth rolls, pull the skin taut and pinch together at the bottom.
Shape the rolls into balls by rolling against the countertop or between your hands. For smooth rolls, pull the skin taut and pinch together at the bottom.
Forming a smooth roll.
Forming a smooth roll.
Pinch the bottom together to form a taut skin.
Pinch the bottom together to form a taut skin.
Place rolls on parchment-lined baking sheet and flatten slightly with the palm of your hand.
Place rolls on parchment-lined baking sheet and flatten slightly with the palm of your hand.
After they have risen, dust lightly with flour then place in preheated 375 degree oven.
After they have risen, dust lightly with flour then place in preheated 375 degree oven.
Bake rolls for 20-25 minutes or until lightly browned. Enjoy warm with lots of butter!
Bake rolls for 20-25 minutes or until lightly browned. Enjoy warm with lots of butter!
http://pinchmysalt.com/2008/01/25/whole-wheat-orange-spice-muffin-recipe/#more-714
The thing that’s so great about these muffins is that besides tasting great, they are actually pretty healthy too. They are made with 100% whole wheat flour and have the added nutritional benefit of ground flax seeds and walnuts. Each muffin provides you with 5 grams of fiber and 8 grams of protein so they will keep you feeling satisfied much longer than a traditional store-bought muffin. I think they are perfect for breakfast on the go or as a mid-afternoon snack (sometimes, both).
The key to a great batch of muffins is preparation and organization. Once you get started, the process needs to move quickly so it’s best to have your tools and ingredients laid out and ready. But first, you must read carefully through the recipe and make sure that you have all the tools and ingredients required. This is an important rule for any recipe, not just muffins!
For this recipe you’ll need these tools: two separate mixing bowls, a few small bowls for holding ingredients, measuring cups, measuring spoons, a wire whisk, a wooden spoon (or any long handled spoon for stirring), a standard 12 cup muffin tin (or two six cup muffin tins), a citrus zester, some type of citrus juicer (or very strong hands for squeezing), and a wire cooling rack. None of these things are too expensive and they are all fairly useful in the kitchen so if you are missing a piece, it might be a good idea to head to the store or even a yard sale or thrift store.
Once you’ve located all of your baking tools, you need to read through the recipe and pull out all of your ingredients to make sure you aren’t missing anything. It’s much better to run to the store before you start baking! This recipe calls for flax seed meal and although it’s easy to find at most grocery stores now, it might not be sitting in your pantry yet! I also suggest using King Arthur’s White Whole Wheat flour. It’s really worth seeking out if you plan on doing much whole wheat baking.
Once you’ve located all of your ingredients, it’s time to prepare them! Some ingredients might need special treatment or preparation and it’s best to take care of this in the beginning. In this recipe you will first be zesting the oranges and then juicing them. Also, the recipe calls for chopped nuts so if you don’t buy them pre-chopped, you’ll want to chop and measure the nuts at the beginning. Once you’ve done any special preparations, go ahead and measure out your ingredients. For this recipe, all the dry ingredients can be measured into one bowl and the wet ingredients into another. For other recipes you may want to measure ingredients out into separate small bowls. Once your ingredients are measured, read through the recipe again and place your tools and ingredients in order.
Now you’re ready to bake!
It took me a really long time to get organized in the kitchen. Actually, I’m still not very organized and I always make a huge mess, but I’m much better than I used to be! It might seem time consuming to measure out everything ahead of time but believe me, it has made me a better baker.
Ready for some step-by-step photos?
Here I have measured out all of my dry ingredients in one bowl and the wet ingredients in another. You can see that I have my chopped nuts ready to go and my muffin tin and scoop are ready and waiting. The wire whisk is used to ’sift’ the dry ingredients rather than a sieve because the whole wheat flour and flax seed meal are not fine enough to be sifted in the traditional way. I also use the whisk for the wet ingredients to make sure everything is well incorporated. You don’t want to overmix the muffin batter so it is important to mix the wet and dry ingredients separately before combining them for a quick final mix.
Ingredients in their place
The wet ingredients get poured into the dry ingredients at the end because the leavening agents (baking powder and soda) become activated by the liquid. Once they are combined, you want to move quickly so that the muffins get into the oven before the initial reaction subsides. You will notice the batter getting puffy as you scoop it into the tins. Once they are in the oven, a second reaction occurs with the heat and the muffins continue to rise further (not a very technical explanation but I’m not a scientist!).
Pour Wet into Dry
You want to stir the ingredients together quickly but you don’t want to overmix them or beat the batter too hard.
Mix with Wooden Spoon
As you can see, this batter is coming together. There are still some bits of flour visible so I will mix it just a bit more until the flour is completely incorporated.
Almost Mixed
This batter has been mixed enough. I am now checking the bottom of the bowl to make sure that there are no flour pockets hiding out down there. It is important to scrape up the flour from the bottom of the bowl as you are mixing because pockets of flour often get stuck down there.
Check the Bottom of the Bowl
After the batter is thoroughly mixed, the nuts can be added and stirred in. They don’t get added with the flour because the nuts end up holding on to bits of the flour mixture, making it difficult to thoroughly combine the ingredients.
Add the Walnuts
I prefer to use an ice cream scoop for my muffins because it hold the right amount of batter and the lever makes it easy to scoop the batter into the muffin cups.
Scoop the Batter
You want the cups to be filled almost to the top. The batter doesn’t have to be smoothed over.
Fill the Muffin Cups
The muffin cups should be divided as evenly as possible. Any extra batter can be added to cups that don’t look as full as others.
Make Sure They are Even
Once the muffins are done baking, they should be cooled in the pan on a wire rack for five minutes. Then remove them and let the muffins cool completely on a wire rack.
And They’re Done!
And here’s the recipe!
Whole Wheat Orange Spice Muffins
2 1/2 cups whole wheat flour
1/2 cup flax seed meal (ground flax seeds)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 heaping teaspoon pumpkin pie spice
2 eggs, lightly beaten
1/2 cup buttermilk
1/2 cup freshly squeezed orange juice
2 tablespoons fresh orange zest
1/3 cup neutral flavored oil such as canola, vegetable or grapeseed
3/4 cup lightly packed brown sugar
1 t. vanilla extract
3/4 cup chopped walnuts
1. Preheat oven to 375 degrees; grease 12 muffin cups or line with paper baking cups. Zest and juice 2 or 3 medium oranges, measure out juice and zest; set aside. Chop and measure walnuts; set aside.
2. In a large mixing bowl, combine flour, flax seed meal, baking powder, baking soda, salt, and pumpkin pie spice. Using a wire whisk, blend ingredients together very well. This is your dry mixture. Set it aside.
3. In a separate bowl, combine beaten eggs, buttermilk, orange juice and zest, oil, brown sugar, and vanilla. Whisk together well. This is your wet mixture.
4. Pour the wet mixture into the dry mixture and stir with a wooden spoon just until all the flour has been incorporated. Make sure to scrape up all the flour from the bottom of the bowl as you are mixing. Once you no longer see any pockets of flour remaining, gently fold in the walnuts.
5. Using a large spoon or an ice cream scoop, fill each muffin cup almost to the top. Divide any remaining batter between the cups so that they are somewhat equal. Put the muffins in a preheated 375 degree oven and bake for 20 minutes. Check to see if they are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, they are done. If not, let the muffins bake an additional 2 minutes and check again. When muffins are done, let cool on a wire rack for five minutes then remove muffins from pan and let cool completely on the wire rack.
recipe notes: I suggest using King Arthur White Whole Wheat flour if you can find it. For best zesting results, use a microplane grater. I used two oranges to get the correct amount of juice and zest but you may use more or less depending on the type of oranges. If you don’t have pumpkin pie spice on hand, you can make your own: 1 t. cinnamon, 1/2 t. ground ginger, 1/4 t. ground nutmeg and 1/4 t. ground cloves. Mix it together then scoop out one heaping teaspoon to use in the recipe. Mandarins, tangerines, or other sweet citrus may be used in place of standard oranges. Melted butter may be used in place of oil if desired.
Approximate nutritional value for one muffin: 286 calories; 8g protein; 5g fiber; 14g total fat; 1g saturated fat; 36mg cholesterol; 308mg sodium; 36g total carb; 15g sugars
http://pinchmysalt.com/2006/08/09/avocado-pie/
I’ve had a couple of requests for this recipe and I think it’s something that everyone needs to try once! Don’t let the main ingredient fool you, this is one of my all-time favorite desserts!
This is a pie that my mom used to make and we grew up calling it “Frog Pie.” We would never tell our friends that the pie was made from an avocado. For whatever reason, “Frog Pie” sounded more appetizing than “Avocado Pie” to the other kids! The real name is Jagger Pie although I have no idea what that means or where the recipe originally came from.
Jagger Pie
1 medium Hass avocado
1 can Eagle Brand sweetened condensed milk
3 1/2 oz. fresh squeezed lemon juice
graham cracker pie crust made with brown sugar (use recipe on box of graham crackers)
heavy (whipping) cream, whipped without sugar
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In blender, mix avocado and milk thoroughly then blend in lemon juice. Pour immediately into pie crust (it starts setting up fast). Top with unsweetened whipped cream (The pie is so sweet that the unsweetened cream is a nice balance) and refrigerate for a few hours.
Hope you enjoy it!
My friend Mary, often served her avocado, as a half with a scoop of Orange Sherbet in it, and it is good.
LOL, one of my favorite sandwiches is, peanut butter, tomatoes, lettuce, mayonaise,and sliced avocado.........good.
granny
http://veggiecookbook.wordpress.com/2007/06/03/aloo-paratha/
Aloo Paratha
post info
By shivapriya
Categories: Indian Breads
dsc03514tn.jpg
One of the easiest recipes that can be prepared for a breakfast or lunch or dinner is a stuffed paratha. They are very filling and are a hit with my family. Paratha stuffed with Aloo curry is the easiest of stuffed parathas. Chapathi dough stuffed with spiced mashed potates (aloo) and cooked on a hot tawa with butter or ghee with simple daal or homemade curd makes an excellent breakfast, brunch and dinner in my home.
Ingredients
For stuffing/filling
4-5 potatoes
1 tbs. cooking oil
½ tsp cumin seeds
1/4th tsp turmeric powder
2-3 green chillies, finely chopped
Handful of coriander leaves, finely chopped
1/2 tsp. Garam Masala
1/2 tsp. amchoor or dry mango powder (optional)
Salt to taste
For dough
2 cups wheat flour
1/4th cup wheat flour for dusting
1 tbs. ghee / butter / oil
Salt to taste
2 tbsp curd/ yogurt
Enough water to make dough
2-3 tsp ghee or butter for frying paratha’s
Procedure
dsc03502.jpgMaking the filling
Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat. Boil potatoes, cool, peel and mash the potatoes (You can pressure cook or microwave potatoes). Add all the ingredients for stuffing along with the fried seasoning and mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep the stuffing mixture aside.
Making dough
dsc03505.jpg(can be made while potatoes are boiling)
Sieve flour. Add salt, oil or ghee, curd and Add water a little at a time. Knead into medium soft dough. Knead well for 5-6 minutes. This process can be done quickly in a food processor. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again
Rolling out parathas (as shown in the picture)
Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of dsc03501.jpga small puri. Now put a small quantity of above stuffing (potato filling) over it, close it from all sides.Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha.Now cook on a tava, allow one side to cook when the color changes into light brown color.Turn repeat for other side. Drizzle some butter or ghee on each side and flip. Serve hot.
Notes and Tips
If you are new at making parathas, it is better to have firm dough, which is easier to control while rolling out. dsc03506tn.jpg
Parathas can be made in advance, cool and stackup cooked parathas on top of each other with a wax paper in between and wrapped in foil and chilled or frozen. They can be de-frosted and re-heated before serving. To re-heat, place 1 paratha on a hot gridle or tawa and cook until it become crisp on both sides.
You can use the similar procedure with uncooked parathas also. Parathas last 2-3 months in freezer and 5-7 days in fridge.
Possibly related posts: (automatically generated)
* Bobbattu/Puran Poli
* Stuffed Capsicum Buns
* Aloo Paratha
* Vegi pasties
http://veggiecookbook.wordpress.com/2007/11/07/bobbattupuran-poli/?referer=sphere_related_content/
Bobbattu/Puran Poli
By shivapriya
Categories: Deserts, Indian Breads and Lentil Dishes
Happy Diwali
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Bobbattu, a flakey Indian bread stuffed with sweetened yellow lentils is a traditional sweet from Southern India made during special occasions and festivals. The dough is called poli and the stuffing is called purnam. This is one our families favorites. Pulihora and Bobbattu is a classic combination made during any festival. To tell you the truth I don’t like sweets. This is the exceptional one. Thanks to my mom who used to run behind me and make me eat this delicacy. Bobbattu is often served with a splash of warm clarified butter.
Bobbatu is also known as puran poli in Northern India.
Ingredients to make Poli
1 cup maida / all purpose flour
Pinch of salt
Water to make dough
1/4th cup oil
Procedure to make poli
In a wide bowl mix maida , salt and water (around 1/3rd -1/4th cup) and knead into a dough, this will be of a chapati dough consistency. Now slowly add oil to the dough and keep kneading until the oil is absorbed into the dough. Cover the dough and rest it for 45-60 minutes. By this time the oil will separate from the dough. The dough will be stringy and elastic.
Ingredients for Puranam/Puran
1 cup Channa dal
1-1 ½ cup sugar
1/2 tbsp Cardamom powder
Procedure to make Purnam
Wash and soak channa dal for 20-30 minutes. Pressure cook channa dal with little water, less than 1/4th cup (3 whistles). Once done drain all the excess water completely. Make sure that there is no water and cool down the cooked lentils completely. Mash this cooked dal using a potato masher. Add sugar, cardamom powder and mix well.
Procedure to make Bobbattu/Puran Poli
Divide the dough and puranam into balls of equal portions (lemon ball size). Take one portion of poli(dough) on a wax paper/foil/zip lock bag (traditionally banana leaf is used), apply oil (around 1 tsp) and roll out the dough into a small round with ur hand, you can use rolling pin. Keep the purnam ball in the middle and cover it by bringing the dough corners together. Dip your fingers in oil and flatten the ball (dough and purnam, like stuffed paratha) gently pressing the poli with your fingers from the edges to the center into to a circle, as thin as you can without tearing it (make sure the dough and the stuffing are distributed evenly).
Now carefully invert the poli using a spatula or with your hand on to a warm tawa/gridle. Cook both sides until the color changes into light brown color. Flip and drizzle little ghee on both sides and remove from heat. Repeat the process with remaining purnam and poli. Serve hot or cold.
dsc04958s.jpg
Notes and Tips
You can use jaggery (grated) instead of sugar and wheat flour instead of maida. If the purnam is runny, keep in the fridge for some time and then use it. You can make the purnam ahead and refrigerate and use it when needed. You can use a rolling pin to roll the dough but I’m more comfortable with my hands. You can also use tortilla presser to press it but you should be very gentle and careful while pressing.
Freezing tips
You can refrigerate the cooked polis for 2-3 weeks in fridge or stack up the cooked, cooled polis layered with wax paper and freeze. It stays good for 2-3 months. Defrost and re-heat just before serving.
Look forward for step by step pictures. I will be updating soon.
http://ruchii.wordpress.com/2008/10/22/stuffed-capsicum-buns/?referer=sphere_related_content/
Stuffed Capsicum Buns
October 22, 2008 — ruchii
Three items that I always like from a bakery is bread toast, potato stuffed buns and capsicum puffs. I very much like the dry capsicum curry they use in making the puffs, but don’t feel like eating much since puffs are so flaky with butter. Today I recreated two of my favorite foods from bakery into one, by stuffing capsicum curry inside home made bread dough.
For dough I used:
* Whole wheat flour - 1 cup
* Unbleached all purpose flour - 1/2 cup
* Yeast - 1tsp (dissloved in warm water)
* Carom seeds- 1tsp
* Salt as per taste and oilve oil to knead the dough.
* Warm water - about a cup
1. Disslove yeast in warm water .
2. Mix whole wheat and all purpose flour along with carom seeds and some salt.
3. Now add warm water in which yeast was dissloved, mix in to form a stiff dough.
4. Knead with little oil, close and keep in a warm place for about an hour.
To make the curry for stuffing I used 4 different kinds for peppers. One can also use potatos, onion along with peppers.
Making Capsicum curry
Chopped peppers Peppers sauted and mixed with spices
Wash and chop peppers( i used pabalano, redbell pepper, 1 jalapeno and 2 bananna peppers). Heat 1 tsp of oil and when hot add cumin and add chopped peppers. Cover and cook till soft make sure it does not get mushy. Now add chilli powder and garam masala. Adjust salt per taste. Finally squeeze in 1 tsp of lime juice. Let it cool completely.
When dough has raised or doubled its volume and curry mixture is completely cooled. Pre-heat the oven for 400 degrees F. In the meanwhile
* Divide the dough into 5 equal parts. Flatten it and put the curry mixture on it. Bring all the sides together and tuck it in and put tucked side down on baking tray (just like we do for stuffed parathas). Rub with little oil before putting in the oven, so the dough won’t dry out. See pics below.
Now bake for 12 mins or untill the crust is golden brown. Take out and let it cool before eating.
*Bananna peppers peel off their outer skin once sauted. So make sure to remove them before stuffing. If made in large batches make sure to use them within 1or 2 days.
Enjoy !
http://pinchmysalt.com/2007/08/23/modern-muffins-from-a-vintage-book/#more-398
Peachy Banana Bran MuffinsNutrition Label for Peach Muffins
6 oz. dried peaches (about 1 cup)
boiling water
2 T. vegetable oil
1 large egg, beaten
1 1/4 C. buttermilk
2 ripe bananas, mashed
1/3 C. brown sugar
1 C. whole wheat flour
1 C. unbleached all-purpose flour
1 C. wheat bran
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/4 t. mace (or substitute nutmeg)
1/2 C. chopped walnutsPreheat oven to 375 degrees. Grease a 12 cup muffin tin.
Cover peaches with boiling water and let stand for 10 minutes; drain and cut into coarse pieces.
In a medium bowl, stir together oil, egg, buttermilk, bananas and brown sugar; set aside.
In a large bowl, combine both flours, wheat bran, baking powder, soda, salt and mace; whisk together well; stir in nuts.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until just combined. Don’t overmix but make sure the flour on the bottom of the bowl has been stirred in.
Spoon the batter into 12 greased muffin cups, filling the cups to the top.
Bake in a preheated 375 oven for 20 - 22 minutes. Muffins are done when a toothpick inserted in the center comes out clean.
* Whole Wheat Pumpkin Pancakes
* 1 C. whole wheat flour
* 1/2 C. cake flour
* 1 t. baking soda
* 2 t. baking powder
* 1/4 t. salt
* 1 t. ground cinnamon
* 1/2 t. ground ginger
* 1/2 t. ground nutmeg
* 1 C. buttermilk
* 1 C. canned pumpkin puree
* 2 eggs
* 2 T. oil
* 1 t. vanilla
* 2 T. dark brown sugar
* 1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
* 2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
* 3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.
* Notes: You may substitute all-purpose flour for the cake flour if that’s all you have on hand. You may also use only whole wheat flour, just increase whole wheat to 1 1/2 cups and omit cake flour; pancakes will be just a bit heavier. Light brown sugar or white sugar may be substituted for dark brown sugar. If you have it on hand, 2 teaspoons of pumpkin pie spice can be used in place of the cinnamon, ginger and nutmeg.
EDIT 10/15/07: Oooops! I accidentally left out one ingredient when I posted this recipe yesterday. Thanks to a question left in the comment section, I just noticed that I forgot the 2 tablespoons of oil that I used. They probably won’t be terrible without it but it was included in the original recipe. Sorry, it’s fixed now!
http://pinchmysalt.com/2007/10/14/my-recipe-for-whole-wheat-pumpkin-pancakes/#more-485
http://pinchmysalt.com/2007/11/20/whole-wheat-pumpkin-muffins-with-cranberries-and-walnuts/#more-627
This recipe give you enough batter to completely fill 12 standard sized muffin cups. When they bake, the batter should rise up and over the cups, resulting in some big and beautiful muffins.
Whole Wheat Pumpkin Muffins with Cranberries and Walnuts
2 1/2 C. whole wheat flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 1/2 t. pumpkin pie spice
1 C. pumpkin puree (I use canned)
2 T. oil
3/4 C. honey
2 eggs
2/3 C. buttermilk
1 t. vanilla
1/2 C. sweetened dried cranberries (like Craisins)
1/2 C. chopped walnuts
1. Preheat oven to 375 degrees. Lightly grease a standard size 12 cup muffin tin (I use cooking spray).
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside.
3. In a separate bowl, whisk together pumpkin, oil, honey, eggs, buttermilk and vanilla.
4. Pour wet ingredients into dry ingredients and stir together until just combined. Fold in the cranberries and walnuts.
5. Divide batter evenly between 12 standard sized muffin cups. Bake 20-23 minutes in a preheated 375 degree oven. Muffins are done when they spring back lightly to the touch or when a toothpick inserted in the center comes out clean.
Anyone have any gluten free recepies. I stopped eating wheat and feel like I did ten years ago.
These cookies are so easy to make and perfect if you have little helpers to do the thumbprints!
Whole Wheat Raspberry Almond Thumbprint Cookies
1/2 C. butter
1/3 C. lightly packed brown sugar
1/2 t. almond extract
1 C. whole wheat flour
1/2 C. toasted almond meal or flour (toasted ground almonds)
Raspberry jam
1. Preheat oven to 350 degrees
2. Using a mixer, cream together butter and sugar until light and fluffy.
3. Whisk together flour and almond meal then add to butter mixture and blend well.
4. Put cookie dough in refrigerator for 30 minutes.
5. Line two baking sheets with parchment paper; roll teaspoonfuls of dough into balls and place on baking sheet; make an indentation with your fingertip in the center of each ball.
6. Bake for 15 minutes or until the edges are just slightly brown. Let cool on wire rack.
7. Fill cookies with raspberry jam.
Yield: approximately 2 dozen cookies
This recipe is based on the Thumbprint Cookies found at Cafe Fernando
http://pinchmysalt.com/2008/11/01/whole-wheat-raspberry-almond-thumbprint-cookies-recipe/#more-1055
Instead of trying one of the cake or brownie recipes, I decided to modify one of my muffin recipes to create something sweet and chocolately that can be eaten with a little less guilt. I was hoping that the addition of beet puree would act much like the applesauce or banana that I like to use in my muffin recipes, replacing some of the fat and keeping the muffins moist. It worked!
chocolate-beet-muffin-broken.jpg
I used a bittersweet chocolate in these muffins both for the health benefits and because I thought the dark earthy-tasting chocolate would be the best compliment for the beets. I think it worked really well because these muffins don’t really taste like beets at all and unless you tell, no one would guess it!
Now I wouldn’t go so far as to call these muffins “healthy.” But they taste great and are considerably better for you than a standard chocolate chip muffin and much, much better for you than a big slice of dark chocolate cake! But I’m including the nutrition data this time so you can decide for yourself.
Double Dark Chocolate Beet Muffins
1 C. whole wheat flour
1 C. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 C. Ghirardelli bittersweet chocolate chips
1/2 C. chopped pecans or walnuts
1/4 C. butter
2/3 C. Ghirardelli bittersweet chocolate chips
3/4 C. packed brown sugar
2 eggs, lightly beaten
1 C. beet puree*
2/3 C. buttermilk
1 t. vanilla extract
1. Preheat oven to 375 degrees.
2. Grease a 12-cup muffin tin or line it with paper cups; set aside.
3. In a large bowl, whisk together first 5 ingredients until well combined. Stir in the half cup chocolate chips and nuts; set aside.
4. In a small saucepan, melt the other 2/3 cup chocolate chips and butter over very low heat. Stir to combine and set aside to cool until lukewarm.
5. In a medium bowl, whisk together eggs, brown sugar, beet puree, buttermilk, vanilla and melted chocolate.
6. Pour the chocolate mixture into the dry ingredients and stir with a wooden spoon until just combined. Don’t overmix.
7. Immediately spoon batter into 12 well-greased or paper-lined muffin cups. Batter should completely fill the cups.
8. Place muffin pan in a preheated 375 oven and bake for 18-20 minutes. Muffins are done when they spring back when touched lightly in the center (or when a toothpick inserted in the center of a muffin comes out clean). Don’t overbake!
9. Cool muffins for 10 minutes in pan then remove them to a wire rack to cool completely.
10. Enjoy!
*Canned beets may be used in this recipe but I strongly suggest using fresh ones if possible. To prepare beets: Cut off the greens leaving about one inch attached. Don’t cut anything off the root end. Gently scrub the beets being careful not to cut the skin. In a medium saucepan, cover beets with water, bring to a gentle boil and cook, covered, 30-45 minutes until tender. Drain and let sit until cool enough to handle. The tops should pull off easily or they can be cut off. The skins will slip right off. Puree beets with a little bit of the cooking liquid in a food processor until they are the consistency of applesauce.
nutrition-data-for-beet-muffins.jpg
http://pinchmysalt.com/2006/10/28/what-makes-these-dark-chocolate-muffins-special-beets-me/
I am continuing my quest to create healthy but tasty muffin recipes and I think this one is another winner. These whole grain muffins are substantial and filling, perfect for a quick breakfast on the run. The addition of oat bran and wheat germ adds not only complexity in flavor and texture but boosts the protein and fiber content. A bit of ground flaxseed contributes healthy Omega 3 fatty acids. But most importantly, these taste really good!
applesauce-spice-muffins.jpg
Whole Wheat Applesauce Spice Muffins
1 1/2 C. whole wheat flour
1/2 C. oat bran
1/4 C. ground flax seed
1/4 C. wheat germ
3/4 C. packed brown sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 t. cinnamon
1 t. fresh ground nutmeg
1/2 t. allspice
1/2 t. ground ginger
1/8 t. ground cloves
1 C. applesauce
1 C. buttermilk
3 egg whites
2 T. oil
1/2 C raisins
1. Before you begin, bring all ingredients to room temperature. Grease a standard sized 12-cup muffin tin. Preheatoven to 375 degrees.
2. Mix dry ingredients in a large bowl. Whisk them together well, breaking up any clumps of brown sugar with your fingers if necessary.
3. In a separate bowl, whisk together applesauce, buttermilk, egg whites and oil.
4. Pour wet ingredients into dry ingredients and stir together until just combined. Stir in raisins.
5. Immediately spoon batter into muffin tins then place in a preheated 375 degree oven.
6. Bake for 20-25 minutes.
http://pinchmysalt.com/2006/09/10/flavors-of-fall-applesauce-spice-muffins/
Cranberry Applesauce with Fresh Ginger
4-5 pounds baking apples, peeled, cored and quartered*
1 cup water
juice from 1/2 lemon
1 cup water
1 12 oz. package cranberries
1-2 cups sugar**
1 tablespoon grated ginger
pinch of salt
Place apples in a large saucepan or dutch oven. Squeeze lemon juice into the cup of water then pour over the apples. Add cranberries, sugar, grated ginger, and a pinch of salt. Stir, then bring mixture to a boil over high heat. Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally. When apples are soft enough to mash with a spoon, remove from heat. Mash with a potato masher, or for a smoother texture, run mixture through a food mill. Let cool, then refrigerate in a covered container until ready to use. Can be refrigerated for up to a week or frozen for up to a year.
Recipe Notes: *I used a combination of Granny Smith and Golden Delicous apples. **The amount of sugar is up to you. If you prefer a very tart sauce, you might even use less than a cup. 2 cups of sugar will give you a sweet, dessert-like sauce. You can always start out with a small amount and stir more in towards the end of cooking. I prefer my sauce sweet!
Yield: about 7 cups
http://pinchmysalt.com/2007/08/22/lemon-tips-tricks-and-recipes/
Lemon Tips, Tricks and Recipes
Posted By Nicole On August 22, 2007 @ 10:13 pm In Desserts, Tips and Tricks, Vegetarian | 29 Comments
If oranges are citrus symbol of winter, bright and sunny lemons are what we reach for during the summer! In Sicily, lemons star in refreshing summer treats such as lemon granita, sorbetto, and gelato, and who in the United States can imagine a summer without fresh-squeezed lemonade, or a cool glass of iced tea accompanied by slices of lemon?
Available year round, the versatile lemon is a staple of kitchens throughout the world and this is especially true in the Mediterranean. One of the first things I noticed about eating out in Italy is that lemon slices are almost always served as an accompaniment to grilled meats, fish, and salads. Well, there’s good reason for that! A squeeze of fresh lemon juice is a great way to add flavor to food without using too much salt.
Here are some ways to take advantage of the abundance of fresh lemons that are, luckily, available just about everywhere at any time of the year! Try using a combination of lemon juice, olive oil and fresh garlic next time you need a quick marinade for chicken, pork, or thin-sliced steak. Grilled sausage also benefits from a quick squeeze of lemon juice after it comes off the grill. And of course, lemon is the perfect accompaniment to all kinds of seafood.
Let’s not forget the vegetables! Lemon juice and olive oil make a light and refreshing dressing for green salads while steamed vegetables taste great with a dab of butter or olive oil and a squeeze of lemon. And lemons pair well with fruits and berries, also! For a new twist, try adding lemon zest to your favorite blueberry muffin recipe.
Lemons add wonderful flavor to both sweet and savory dishes but there is another great reason to enjoy this versatile citrus fruit. Lemons are packed with vitamin C, one of the most important anti-oxidants in nature. So if you aren’t doing it already, try brightening up your diet with the addition of fresh lemons, your body and your taste buds will thank you for it!
Quick tips for lemons:
* When shopping, choose smooth-skinned lemons that feel heavy for their size.
* Store lemons in the refrigerator if you will not be using them immediately.
* 1 medium lemon equals approximately 1 tablespoon of lemon zest and 2 tablespoons of lemon juice.
* If lemon is cold, microwave it for a few seconds before squeezing to help extract more juice.
* Before juicing, use your palm to roll the lemon on the countertop a few times.
* If you will be using both the lemon zest and juice, remove the zest before cutting and juicing the lemon.
* When zesting a lemon, make sure to remove only the thin bright yellow part of the skin as the white pith underneath is bitter.
* Lemon juice sprinkled over fresh fruit such as sliced apples, prevents discoloration.
Here are a couple of lemon recipes that you are sure to enjoy: a classic lemonade to cool you off during the long, hot summer and some giant lemon sugar cookies–because cookies should be enjoyed all year long!
Fresh Lemonade
1 C. fresh-squeezed lemon juice
3/4 C. sugar
Ice Cubes
4 C. water
Lemon slices
In a pitcher, stir together lemon juice and sugar until sugar is completely dissolved. Add the water and ice cubes and stir again. Serve immediately.
Giant Lemon Sugar Cookies
2 C. sugar, divided
Zest of 2 lemons, divided
1 C. butter, softened
2 large eggs, at room temperature
1 t. vanilla
1 T. lemon juice
2 3/4 C flour
1/4 t. salt
2 t. cream of tartar
1 t. baking soda
Prepare lemon sugar: In a mini food processor, blend 1/2 C. sugar with 1 t. lemon zest. Pulse several times until the lemon zest is incorporated into the sugar. Put sugar mixture in a shallow bowl and stir lightly with a fork to break up any clumps. Set aside.
Prepare cookie dough: In a medium bowl, stir together flour, salt, cream of tartar and baking soda. Set aside.
In a large mixing bowl, cream together butter and remaining 1 1/2 C. sugar. Blend in eggs, one at a time then add vanilla, lemon juice, and remaining lemon zest. Add flour mixture, one cup at a time, blending well after each addition, until all flour is incorporated.
Refrigerate dough for one hour.
Preheat oven to 350 degrees.
Shape the cookies: Using a jumbo cookie scoop or your hands, shape two tablespoonfuls of dough into a ball and roll in lemon sugar. Place ball of dough on cookie sheet and press down lightly with the bottom of a glass until cookie is about 1/2 inch thick. Repeat. Six cookies will fit on one 18 x 13 baking sheet.
Bake cookies for 10-12 minutes at 350 degrees.
Yield: 24 giant cookies
Related Recipes:
* Blueberry Lemon Cupcakes
Around the Web:
* Meyer Lemon Butter Cookies from Alpineberry
* Ginger Lemon Cookies from Tigers and Strawberries
* Meyer Lemon Sables from Orangette
* Lemon Poppyseed Cookies from Oswego Tea
http://recipesrecipesrecipes.wordpress.com/2008/11/25/banana-sour-cream-bread/
Banana Sour Cream Bread
INGREDIENTS
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Grease four 7×3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.
Italian Cream Cake
June 17, 2008 by mylifeofcrime
INGREDIENTS
1/2 cup margarine, softened
1/2 cup shortening
2 cups white sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
1 cup chopped pecans
5 egg whites
8 ounces cream cheese
1/2 cup margarine, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
Beat egg whites until they form stiff peaks.
In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy.
Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
Combine cream cheese, 1/2 cup margarine, confectioners’ sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.
Marinated Butternut Squash: Scapece Di Zucca
Ingredients
2 medium butternut squash, seeded and cut into 1-inch slices
Salt and pepper
4 tablespoons plus 4 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin
1/2 teaspoon red chile flakes
1 tablespoon dried oregano
1 clove garlic, sliced paper-thin
1/4 cup fresh mint leaves
Directions
Preheat oven to 450 degrees F.
Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place in a single layer on 1 or 2 cookie sheets.
Bake in the oven until just tender, about 18 to 20 minutes. Meanwhile, stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve. This dish can be made earlier in the day but should not be refrigerated.
http://recipesrecipesrecipes.wordpress.com/2008/08/14/benihanas-fried-rice/
Benihana’s Fried Rice
1 cup uncooked white rice
5 Tablespoons Butter
1 cup Chopped onion
1 cup Chopped carrots
2/3 cup Chopped scallions
3 Tablespoons Sesame seeds
5 Eggs
5 Tablespoons Soy sauce
Salt
Pepper
Cook rice according to the instructions on the package. Melt butter in a large skillet over medium heat. Add onions, carrots and scallions. Saute until carrots become soft. Set aside.
Heat oven to 350 degrees F. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
Lightly grease another skillet. Beat eggs. Pour into hot skillet.
Cook as you would scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs. Add soy sauce.
Stir. Salt and pepper to taste.
http://recipesrecipesrecipes.wordpress.com/2008/08/24/cheese-muffins/
CHEESE MUFFINS
1 3/4 C Whole Wheat Flour
1 TB Baking Powder
1/2 TS Salt
2 TB Sugar
3/4 C Cheddar Cheese — Sharp,Grated
1 Egg — Lg
1 C Skim Milk
1/4 C Margarine — Melted
Combine the flour, baking powder, salt and sugar in a large bowl.
Add the cheese and blend well.
Make a well in the center of the mixture.
Combine the egg, milk and margarine and add the mixture to the dry ingredients, stirring until just moistened and no flour streaks remain.
Spoon the mix into muffin tins that have been sprayed with a non-stick spray, filling 2/3rds full.
Bake at 400 degrees F. for 20 to 25 minutes or until done and lightly browned. Serve warm.
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