You can, without a doubt, use pureed or crushed tomatoes as I did in this recipe. Reduce the cook time to 35 minutes and don’t worry about crushing the tomatoes against the side of the pot.
Ingredients
28 oz canned whole peeled tomatoes
5 tbsp unsalted butter
1 medium yellow onion, peeled and halved
Salt to taste
Directions
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste. I actually chopped up some of the onions and left them in the sauce.
Serve with spaghetti, with or without grated Parmesan cheese.
Sunday, August 7, 2011
Stuffed Potatoes
Makes 12 servings
Ingredients
6 medium potatoes
1 big red onion, diced
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 chicken breast, cut in 1/2 inch pieces (I left this out this time)
1 tbsp butter or olive oil
1 tsp fresh lovage, chopped (I used dill this time)
80-100g grated cheese
salt and freshly ground pepper, to taste
Directions
1. Preheat oven to 230°C (450°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft.
2. Meanwhile prepare the filling. In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft. Add red pepper and chicken small pieces and cook until meat has lost it's raw color. Stir in fresh lovage, salt and pepper an remove from heat.
3. When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh to filling mixture, and stir.
4. Turn the oven to 250°C (480°F). Grease a baking sheet with oil. Fill the potato shells with the filling mixture and place them on the baking sheet. Sprinkle with cheese on top. Bake for 20 minutes until potatoes turn golden brown.
Ingredients
6 medium potatoes
1 big red onion, diced
2 garlic cloves, minced
1 red bell pepper, chopped
1/2 chicken breast, cut in 1/2 inch pieces (I left this out this time)
1 tbsp butter or olive oil
1 tsp fresh lovage, chopped (I used dill this time)
80-100g grated cheese
salt and freshly ground pepper, to taste
Directions
1. Preheat oven to 230°C (450°F). Scrub potatoes, pierce them with a fork and put them in the oven rack for 30-40 minutes until soft.
2. Meanwhile prepare the filling. In a large frying pan heat oil or butter over medium high heat. Saute the onion with garlic for about 5 minutes until soft. Add red pepper and chicken small pieces and cook until meat has lost it's raw color. Stir in fresh lovage, salt and pepper an remove from heat.
3. When the potatoes are cool enough to handle cut potatoes in half lengthwise, scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin. Add the scooped-out potato flesh to filling mixture, and stir.
4. Turn the oven to 250°C (480°F). Grease a baking sheet with oil. Fill the potato shells with the filling mixture and place them on the baking sheet. Sprinkle with cheese on top. Bake for 20 minutes until potatoes turn golden brown.
Cheddar & Scallion Scones
Ingredients
2 Cups Flour
2 T baking powder
1/2 tsp baking soda
1 tsp salt
1/2 stick butter, melted
1 cup shredded cheddar
1 cup sour cream
1/2 cup chopped scallions
Directions
Mix flour, baking powder, baking soda, and salt together. Add eggs, melted butter adn cheddar. beat until combined. Add sour cream and scallions and mix until combined. Mixture will be light and fluffy. Drop by spoonful into greased small muffin pan. Bake at 400 for 15 minutes or until golden brown.
2 Cups Flour
2 T baking powder
1/2 tsp baking soda
1 tsp salt
1/2 stick butter, melted
1 cup shredded cheddar
1 cup sour cream
1/2 cup chopped scallions
Directions
Mix flour, baking powder, baking soda, and salt together. Add eggs, melted butter adn cheddar. beat until combined. Add sour cream and scallions and mix until combined. Mixture will be light and fluffy. Drop by spoonful into greased small muffin pan. Bake at 400 for 15 minutes or until golden brown.
Carmelized Onion Bread
Carmelized Onion Bread
(This will make two small loaves)
Caramelized Onion
1 large onion, chopped or thinly sliced
1 bunch green onion bulbs, chopped
2 tbsp olive oil
salt
Dough
4 cups flour
1/2 tsp salt
25 g fresh yeast
1 bunch green onion leaves, finely chopped
250-300 ml warm water
Directions
1. In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes until soft. Reduce heat to medium-low and continue cooking until golden brown. Season with salt. Set aside to cool.
2. In a large bowl, mix flour with salt. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything togheter then add caramelized onion and green onion leaves and knead until the dough is smooth and pulls away from the side of the bowl. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until doubled in size.
3. Preheat oven to 240C (470F) 30 minutes before baking. Spoon 1 tablespoon flour into a small baking tray, put the dough in the tray and let sit until the oven is hot. Optional sprinkle salt and few green onion chopped leaves on top.
4. Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray in the oven, add a cup of hot water in the empty pot, in this way it will instantly boil and create steam. Bake for about 25-30 minutes. Remove the bread from the baking tray and cool on a wire rack.
(This will make two small loaves)
Caramelized Onion
1 large onion, chopped or thinly sliced
1 bunch green onion bulbs, chopped
2 tbsp olive oil
salt
Dough
4 cups flour
1/2 tsp salt
25 g fresh yeast
1 bunch green onion leaves, finely chopped
250-300 ml warm water
Directions
1. In a frying pan heat oil over medium high heat. Cook onion for about 5 minutes until soft. Reduce heat to medium-low and continue cooking until golden brown. Season with salt. Set aside to cool.
2. In a large bowl, mix flour with salt. Dissolve the fresh yeast in water and add to the flour mixture. Mix everything togheter then add caramelized onion and green onion leaves and knead until the dough is smooth and pulls away from the side of the bowl. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until doubled in size.
3. Preheat oven to 240C (470F) 30 minutes before baking. Spoon 1 tablespoon flour into a small baking tray, put the dough in the tray and let sit until the oven is hot. Optional sprinkle salt and few green onion chopped leaves on top.
4. Put an empty baking pot in the oven ten minutes before baking. As you put the baking tray in the oven, add a cup of hot water in the empty pot, in this way it will instantly boil and create steam. Bake for about 25-30 minutes. Remove the bread from the baking tray and cool on a wire rack.
Saturday, October 9, 2010
Vanilla Cupcakes
This is the easiest and most delicious cupcake/cake recipe!
Prep Time: 20 minutes
Cook Time: 20-25 for cupcakes, 30 for a cake
Makes about 12 cupcakes
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
What to do:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2.In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3.Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
I made these for my niece's first birthday. When I was mixing them up, I threw in some bright pink food coloring to make hot pink cupcakes!
For the frosting, I stuck with a simple buttercream frosting.
2/3 cup butter, softened
5-1/3 cups confectioners' sugar
1-1/4 teaspoons vanilla extract
1/3 cup milk
In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.
Photos to come!
Prep Time: 20 minutes
Cook Time: 20-25 for cupcakes, 30 for a cake
Makes about 12 cupcakes
1 cup white sugar
1/2 cup butter
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
What to do:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
2.In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3.Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
I made these for my niece's first birthday. When I was mixing them up, I threw in some bright pink food coloring to make hot pink cupcakes!
For the frosting, I stuck with a simple buttercream frosting.
2/3 cup butter, softened
5-1/3 cups confectioners' sugar
1-1/4 teaspoons vanilla extract
1/3 cup milk
In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.
Photos to come!
Saturday, September 11, 2010
Smokey BBQ & Cheddar Individual Pizza
Mmmm. I love love love BBQ sauce. I would put it on everything if I could. I love making home made pizzas and using BBQ sauce instead of Pizza Sauce. Here is my dough and sauce recipe, as well as one of my favorite pizzas; Cheesey BBQ Pizza.
Dough
I make my dough days/weeks in advance and either freeze it in little balls in freezer bags, or I divide it up into little pizzas and bake it, then freeze thoughs. I prefer the latter option.
This recipe is delicious, but takes a lot of time (because it has to rise/proof), so make enough to freeze and have later on!
Prep Time: Half hour
Cook Time: Six Minutes
Proof time: 10 hours
Ingredients
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons active dry yeast
1/4 cup bread flour, or more if needed
1 tablespoon olive oil
1.Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be super soft. Form the dough into a round shape. If you don't have a bread machine, you can also put the warm water into a deep bowl, add the salt and flour, and then add in the yeast. You can knead the dough on your own, but it may take a little longer for it to become the right texture. It will, just keep working it. This mixture is VERY sticky, so it'll be harder to do it with your hands. If you're finding it to be too sticky and you're getting frustrated, add some flour to your fingers.
2.Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight. OR if you're not using a bread machine, do this step in a seperate bowl.
3.The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings. Usually I don't add any toppings at this stage because I like to make it, seperate it, and then freeze it.
4.Place a pizza stone into oven, dust it with a little flour, and preheat oven to 400 degrees. Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes. I broke my pizza stone, so now, I just throw it in on the racks.
Sauce
Trust me, it's delicious.
2 cups root beer
2 cups ketchup
1/2 cup no-pulp orange juice
1/4 cup Worcestershire sauce
1/4 cup molasses
1 teaspoon ground ginger
1 teaspoon smoked paprika
1 teaspoon chipotle chile powder
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon crushed red pepper flakes
Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.
To make my Smokey BBQ & Cheddar Individual Pizzas, I use 8" pieces of cooked dough and slather on the BBQ sauce. I use Reggiano cheese, Balderson Cheddar (aged 2 years), Mozzarella, Medium Cheddar and Goat Cheese. I also sprinkle a little parm on the top. Once I've got the cheeses mixed up and loaded onto the pizza, I bake in the oven at 375 degrees for about 5 minutes.
By freezing the doughs, you can have pizza in under 10 minutes once thawed. It's delicious NY style dough, and freezes really well!
Pictures to come soon!
Dough
I make my dough days/weeks in advance and either freeze it in little balls in freezer bags, or I divide it up into little pizzas and bake it, then freeze thoughs. I prefer the latter option.
This recipe is delicious, but takes a lot of time (because it has to rise/proof), so make enough to freeze and have later on!
Prep Time: Half hour
Cook Time: Six Minutes
Proof time: 10 hours
Ingredients
2 1/2 cups warm water (110 degrees F/45 degrees C)
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons active dry yeast
1/4 cup bread flour, or more if needed
1 tablespoon olive oil
1.Pour the warm water into the pan of a bread machine, sprinkle in the salt, and add the flour to the pan so the flour sits on top of the water. Make a hole in the top of the flour, and spoon the yeast into the hole. Let the mixture sit for 20 minutes to moisten the flour. Set the bread machine to the knead setting, and knead the dough for about 10 minutes. Turn the dough out onto a floured surface, and knead in 1/4 cup more flour or as needed, adding the flour about 2 tablespoons at a time, to make a wet, sticky, but elastic dough. The dough should be super soft. Form the dough into a round shape. If you don't have a bread machine, you can also put the warm water into a deep bowl, add the salt and flour, and then add in the yeast. You can knead the dough on your own, but it may take a little longer for it to become the right texture. It will, just keep working it. This mixture is VERY sticky, so it'll be harder to do it with your hands. If you're finding it to be too sticky and you're getting frustrated, add some flour to your fingers.
2.Wipe the inside of a large bowl with olive oil, and place the round ball of dough into the bowl. Turn the dough over a couple of times so the dough picks up a thin coating of oil. Cover with a cloth, and refrigerate the dough for 10 hours or overnight. OR if you're not using a bread machine, do this step in a seperate bowl.
3.The next day, allow the dough to come to room temperature before rolling out on a floured surface and adding toppings as desired. Roll the dough out thin with a thicker edge before adding toppings. Usually I don't add any toppings at this stage because I like to make it, seperate it, and then freeze it.
4.Place a pizza stone into oven, dust it with a little flour, and preheat oven to 400 degrees. Bake the pizza on the stone in the preheated oven until the bottom of the crust is browned, 6 to 8 minutes. I broke my pizza stone, so now, I just throw it in on the racks.
Sauce
Trust me, it's delicious.
2 cups root beer
2 cups ketchup
1/2 cup no-pulp orange juice
1/4 cup Worcestershire sauce
1/4 cup molasses
1 teaspoon ground ginger
1 teaspoon smoked paprika
1 teaspoon chipotle chile powder
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon crushed red pepper flakes
Stir together the root beer, ketchup, orange juice, Worcestershire sauce, and molasses in a saucepan. Season with ginger, paprika, chipotle powder, garlic powder, onion powder, and red pepper flakes. Bring to a boil over high heat, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Use immediately or store in the refrigerator up to a week.
To make my Smokey BBQ & Cheddar Individual Pizzas, I use 8" pieces of cooked dough and slather on the BBQ sauce. I use Reggiano cheese, Balderson Cheddar (aged 2 years), Mozzarella, Medium Cheddar and Goat Cheese. I also sprinkle a little parm on the top. Once I've got the cheeses mixed up and loaded onto the pizza, I bake in the oven at 375 degrees for about 5 minutes.
By freezing the doughs, you can have pizza in under 10 minutes once thawed. It's delicious NY style dough, and freezes really well!
Pictures to come soon!
Monday, September 6, 2010
Cheesy, Garlic Savory Cupcakes
*I didn't take pictures, but envision the savory cupcakes below, but a little darker, a lot cheesier and no chives.
2 Cups Flour
1 T Baking Powder
1/2 Tsp Baking Soda
1 Tsp Salt
2 Eggs
1/2 stick melted butter (1/2 stick = 1/2 cup)
1 Cup sour cream (I prefer restaurant style)
1 Cup Shredded Cheddar
1/2 Cup Shredded Reggiano
1/4 Cup Shredded Parmesean
Parsley to taste (I probably used about 2 tablespoons)
Paprika to taste (I probably used 3 tablespoons)
Garlic to taste (I probably used.... way too much lol. Use as much as you're comfortable usuing. I love Garlic so I over load everything with it).
Pepper to taste (Probably a tablespoon)
Sea Salt to taste (probably a tablespoon)
Oregano to taste (Probably a tablespoon).
Mix all of your dry ingredients together in one bowl. Add the melted butter and mix, then add the sour cream, eggs and cheeses and mix together. Beat the mixture on medium speed, until everything is combined. Sometimes, it's easier to beat for a little while, then use your hands to kind of knead the mixture. It blends easier when you do it with your own hands, I find. Once mixed together, (it'll be a sticky, clumpy mixture), put into a greased muffin tin. At this point, I used my sea salt grinder, and put a little fresh sea salt on top. I did the same with a bit of pepper. Cook on a preheated oven at 400 degrees for 15 minutes or until golden brown.
I duplicated this recipe, and cooked it in a bread pan and sliced it up into a small loaf.
DELICIOUS! You can add flavors you like and take out the ones you want. I love the garlic, but some of my family didn't, so make it without (or less) if you're not a garlic fan. Want to spice it up a bit? Add more paprika! You can switch it up by varying the cheeses and spices.
2 Cups Flour
1 T Baking Powder
1/2 Tsp Baking Soda
1 Tsp Salt
2 Eggs
1/2 stick melted butter (1/2 stick = 1/2 cup)
1 Cup sour cream (I prefer restaurant style)
1 Cup Shredded Cheddar
1/2 Cup Shredded Reggiano
1/4 Cup Shredded Parmesean
Parsley to taste (I probably used about 2 tablespoons)
Paprika to taste (I probably used 3 tablespoons)
Garlic to taste (I probably used.... way too much lol. Use as much as you're comfortable usuing. I love Garlic so I over load everything with it).
Pepper to taste (Probably a tablespoon)
Sea Salt to taste (probably a tablespoon)
Oregano to taste (Probably a tablespoon).
Mix all of your dry ingredients together in one bowl. Add the melted butter and mix, then add the sour cream, eggs and cheeses and mix together. Beat the mixture on medium speed, until everything is combined. Sometimes, it's easier to beat for a little while, then use your hands to kind of knead the mixture. It blends easier when you do it with your own hands, I find. Once mixed together, (it'll be a sticky, clumpy mixture), put into a greased muffin tin. At this point, I used my sea salt grinder, and put a little fresh sea salt on top. I did the same with a bit of pepper. Cook on a preheated oven at 400 degrees for 15 minutes or until golden brown.
I duplicated this recipe, and cooked it in a bread pan and sliced it up into a small loaf.
DELICIOUS! You can add flavors you like and take out the ones you want. I love the garlic, but some of my family didn't, so make it without (or less) if you're not a garlic fan. Want to spice it up a bit? Add more paprika! You can switch it up by varying the cheeses and spices.
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