Tag Archives: quick

Soft Wrap Bread

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The name says it all – soft! The bread easy to make, a cinch to roll out (always a plus), and quick to cook up. I like that I didn’t have to heat up my oven to bake these, and they cooked up tender and pliable. These qualities made them perfect for this dinner I made the other night. I’m going to use some of the leftovers for the kid’s lunches and if they work out, I’ll definitely make them whole wheat next time. Thanks for reading, enjoy!

Soft Wrap Bread – adapted from King Arthur Flour

  • 3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
  • 1 1/4 cups (10 ounces) boiling water
  • 1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes
  • 1 1/4 teaspoons salt
  • 2 tablespoons (7/8 ounce) vegetable oil
  • 1 teaspoon instant yeast

Making the Dough: Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.

In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough. Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it’s not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky. Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour.

Shaping: Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) over medium heat for about 1 minute per side, until they’re puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.

Update: I made the kids turkey and cheese pinwheels with the leftover bread. I recommend microwaving the bread for about 10 seconds to prevent cracks from forming.

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Self-Rising Biscuits

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The kids let us sleep in this morning, which was a happy surprise. However, it meant that it was nearly “brunch time” by the time we rolled out of bed. Everyone wanted breakfast and had their own ideas of what it should be. One wanted pancakes, the other expected French toast – another suggested outside options. In an effort to avoid that, I remembered this recipe, and that I had the all important eggs and bacon! These biscuits came together quickly and were so easy to make. I cut the biscuits into squares to save time and avoid overworking the dough and piecing the scraps together to make more biscuits.  We enjoyed these sandwich style, but my favorite way is with butter and apricot preserves 🙂

I posted earlier this week about receiving a free bag of King Arthur Unbleached Self-Rising flour, and I thought I should give my opinion of it. I am a loyal KAF customer and have at least 3 different types of flour from this brand; so, it comes as no surprise to me that I would love working with this 🙂 . Their website is full of recipes, and my family and friends favorite one so far is the fudge brownies! I also have several specialty items I have purchased through the online shop, and the quality is superior and I always get consistent results with my baked goods. What I appreciated even before I opened the bag was that it’s unbleached. I have yet to find another company that makes unbleached, self-rising flour – which leads to the other unique quality: aluminum free baking powder. Because it’s aluminum-free, there is no weird “tinny” flavor, so your baked goods will be light, fluffy and flavorful! Thanks for reading, enjoy!

Up Next: Chocolate Cobbler

Easy Self-Rising Biscuits – from King Arthur Flour

Directions:

1) Preheat the oven to 425°.

2) Place the flour in a bowl. Work in the butter or shortening just until crumbs are the size of large peas.

3) Add 2/3 cup of the milk or buttermilk, and stir until the mixture holds together and leaves the sides of the bowl, adding more milk or buttermilk if needed.

4) Scoop the dough onto a well-floured surface, and fold it over on itself several times, using more flour as needed to prevent sticking.

5) Roll or pat the dough into a 5″ x 8 1/2″ rectangle about 1/2″ to 3/4″ thick.

6) Cut biscuits with a sharp, round 2″ cutter, dipping the cutter into flour between cuts to reduce sticking. Or cut the rectangle into 12 small rectangular biscuits, which will allow you to skip the step of re-rolling and cutting scraps.

7) If you’ve used a round cutter, pat the scraps together, and cut additional biscuits.

8) Place the biscuits on an ungreased baking sheet, leaving about 1″ between them for crisp biscuits. Arrange biscuits so they’re barely touching for soft-side biscuits. For higher-rising soft-side biscuits, place biscuits in an 8″ round pan.

9) Bake the biscuits for 10 to 14 minutes, or until they’re a light golden brown.

10) Remove them from the oven, and serve hot. Cool leftovers completely, wrap airtight, and store at room temperature for several days; freeze for longer storage. To refresh room-temperature biscuits, place on a baking sheet, tent lightly with foil, and bake in a preheated 350°F oven for 10 to 13 minutes, until heated through.

Yield: about 1 dozen 2″ biscuits.

Carrot Ginger Dressing

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Quick Post: One of my favorite things to order at local Japanese restaurants is the side salad with carrot ginger dressing. I don’t know why it’s so good, I just accept it! Now that I have a recipe for it that tastes so good, I can enjoy it in the comfort of my own home and I can make it cheap! Really, the most expensive ingredient was the miso paste. Now that I have a huge container of it, there is plenty to go around for lots more of this; and my next experiment – miso soup! I doubled the recipe and I’m glad I did. Between the three of us, half the jar was put away 🙂 Thanks for reading, enjoy!

Carrot Ginger Dressing – adapted from Smitten Kitchen via GOOP.com
  • 1 large carrot, peeled and roughly chopped
  • 1 small shallot, peeled and roughly chopped
  • 2 tablespoons roughly chopped fresh ginger
  • 2 tablespoons sweet white miso
  • 2 tablespoons rice vinegar
  • 2 tablespoons toasted sesame seed oil
  • 1/4 cup grapeseed or another neutral oil
  • 2 tablespoons water

Salad:

  • Romaine lettuce
  • avocado
  • cucumber

Blitz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

 

 

 

Comeback Sauce

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Quick Post: I pinned this awhile back and knew that I had to try it. There is a lot going on in this sauce, but it all works! I whipped this up the other afternoon to use on sandwiches instead of plain ‘ol mustard and mayo. It didn’t have much time to sit and meld, but that didn’t matter. The flavors worked together really well, and I’m positive that it’s only going to taste better with age. Thanks for reading, enjoy!

Comeback Sauce – adapted from Syrup and Biscuits

  • 1 cup mayonnaise
  • 1/4  cup ketchup
  • 1/4 cup chili sauce
  • 1 heaping teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon Tabasco sauce
  • 1/4 cup light olive oil (*I used grapeseed oil)
  • juice of one lemon
Directions:

Mix all ingredients well and store in refrigerator overnight.

Vanilla Bean Coffee Creamer

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Quick Post: It’s not too sweet,  perfectly creamy and it has the floral, fruity flavor of real vanilla bean. It’s classic and simple but also rich and indulgent. After adding quite a bit of this to my coffee, I add a little vanilla sugar for some extra sweetness. It makes about 3 cups of creamer and lasts up to two weeks in the fridge, so it’s good to share with your friends. I gave a jar to my neighbor because it was her birthday and she loved it. Who doesn’t appreciate food gifts? 😉 Now that teacher appreciation week is coming up, this would be a new favorite for them I’m sure! Thanks for reading, enjoy 🙂

Homemade Coffee Creamer – adapted from Piece of Cake

  • 1 14-ounce can sweetened condensed milk
  • 1 1/2 cups milk, half-and-half, or heavy cream
  • 1 whole vanilla bean, split lengthwise
  • Pinch of salt

In a small saucepan, combine all the ingredients. Set the pot over medium heat and slowly heat the mixture until it is hot and steaming, but not simmering. Cover the pot and let steep for 15 minutes. Strain into a jar or another container with a tight-fitting lid. Store in the refrigerator for up to 2 weeks.

Lemon Thyme Chicken

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Quick Post: I made this awhile back and forgot to post! It’s from Annie’s Eats, so if you’re a fan of hers, you know that she wont steer you wrong. This dinner is cheap, quick and flavorful and tasted great with this garlic rice pilaf – which is also one of Annie’s recipes. Pair it with a nice green salad and you’ve got a complete meal that is good enough to share with company. Thanks for reading, enjoy!

Lemon Thyme Chicken – adapted from Annie’s Eats

  • 2 boneless, skinless chicken breasts, butterflied into halves (4 pieces total)
  • Kosher salt and freshly ground pepper
  • ½ cup all-purpose flour
  • 1½ tbsp. olive oil
  • 2 cloves garlic, minced
  • 2 tsp. fresh thyme leaves, minced
  • ½ cup dry white wine
  • ¾ cup low-sodium chicken broth
  • Juice of 1 lemon
  • 3 tbsp. butter

Directions

  • Season both sides of the chicken pieces with salt and pepper.  Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess.  In a large skillet, heat the olive oil over medium-high heat.  Add the chicken pieces to the pan and saute until lightly golden, about 2-3 minutes per side, and an instant-read thermometer reads 160˚ F in the thickest part of the chicken.  (Keep in mind that pieces of different sizes will finish cooking at different times to avoid overcooking.)  Remove the chicken pieces to a plate, tent with foil, and set aside.
  • Add the garlic and thyme leaves to the pan and sauté  just until fragrant, about 1 minute.  (If necessary, add an additional small drizzle of olive oil if most of the oil was absorbed by the chicken.)  Off the heat, add the wine to the pan, scraping the bottom of the pan to loosen any browned bits.  Return the pan to the heat and bring the liquid to a simmer.  Stir in the chicken broth.  Reduce until the sauce has thickened, about 4-5 minutes.  Add the lemon juice to the pan.  Add in the butter and whisk until completely melted.  Season with salt and pepper to taste.  Serve immediately, spooning the sauce over the chicken.

Two Minutes to Chocolate Fix

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Quick Post: I doubled the recipe for my chocoholic husband and I. It was quick which was what we both needed. The texture is different from other cakes or brownies I have had before, but I think that is because there is no egg added to this. The night after we tried these, I made a mug cake with eggs to see the difference – but that will be a different post! 😉 These were okay, certainly not as good as these or these, but for a quick fix it meets the requirements. Thanks for reading, enjoy!

Two-Minute Mug Brownie – adapted from Babble

  • 1/4 cup flour
  • 1/4 cup packed brown sugar
  • 2 Tbsp unsweetened cocoa powder
  • Pinch salt
  • 2 Tbsp canola or other mild vegetable oil
  • 2 Tbsp milk, coffee or water

Directions –

In a heatproof mug or ramekin, stir together the dry ingredients until no lumps remain. Stir in the oil and milk until you have a thick paste.

Microwave on high for a minute, checking it after 30 seconds (microwaves vary) – it will be done when it’s springy on top but still a bit gooey – like the very best brownie. Eat warm.

Pizza Sauce

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Quick Post: I found this on Tasty Kitchen awhile back and it sounded, well – tasty. I like the use of maple syrup as a sweetener and red wine as a flavor booster. Red wine and tomatoes go together really well, and white wine or vodka for that matter. This was a rich sauce and so easy to prepare. I didn’t heat it up on the stove, but chose to use the microwave instead ( fewer dishes to clean later). I used about half the batch on this pizza and I’ll freeze the rest for the next pizza night. Thanks for reading, enjoy!
Pizza Sauce – adapted from Cooking for Seven
  • 1 – 6 ounce can tomato paste
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1 tablespoon plus 1 teaspoon pure maple syrup
  • 1-2 tablespoons dry red wine (optional but very good)
  • 1/4 cup water

Directions:

Place all ingredients in a small microwave safe bowl . Whisk together until well combined. Microwave for 45 seconds to heat through. Taste and adjust seasonings if necessary.


Cheesy Orzo

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Quick Post: I really enjoyed this and I seem to have a thing for orzo pasta side dishes when I need something to go along with fish. I modified this more than I usually do for a first attempt with the addition of peas and lemon zest. Thanks for reading, enjoy!

Cheesy Orzo – adapted from Food Network

  • 2 tablespoons unsalted butter
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 box of vegetable stock
  • 2 cups orzo pasta
  • 1/2 cup grated Parmigiano or Romano
  • 1 cup frozen peas
  • the zest of half a lemon
  • Salt and freshly ground black pepper to taste
Direction:

Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add butter, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook for 10 – 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in frozen peas and cheese. Season with salt, pepper, and lemon zest. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

Spaghetti Shrimp Scampi

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This was a quick and easy dinner that the whole family enjoyed. I didn’t change a thing about it either, but next time I may add a little more butter and lemon juice. If you like really saucy pasta dishes, you might find this too dry for you but that is easily remedied. Overall this was a light and flavorful dish that I will make again. Simple ingredients, simple steps equaled a new family favorite – you can’t beat that! Thanks for reading, enjoy!

Spaghetti with Shrimp Scampi – adapted from Food Network

  • Kosher salt
  • 3/4 pound spaghetti
  • 3 tablespoons unsalted butter
  • 2 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons minced garlic (4 cloves)
  • 1 pound large shrimp (about 16 shrimp), peeled and deveined
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh parsley leaves
  • 1/2 lemon, zest grated
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 1/4 lemon, thinly sliced in half-rounds
  • 1/3 cup frozen peas (optional)
  • 1/8 teaspoon hot red pepper flakes
Directions
In a large pot of boiling water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.