Tag Archive | Milk

Honey White Bread

Honey White Bread
Yields 1 Loaf

This easy loaf has the subtle tang of honey, making it the perfect slice for your morning toast.

Ingredients:
1 ¼ c warm milk
3 tablespoons unsalted butter
5 tablespoons honey
1 ¾ teaspoons active dry yeast (1 package)
3 c bread flour
¾ teaspoons kosher salt
1 teaspoon warm water

Directions:
1. In a large bowl, combine milk, butter, 1 tablespoon of honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
2. Add another 3 tablespoons honey and 1 c flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.
3. Coat a 9×5” loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan; set aside to proof for 30 minutes. Preheat oven to 350’F.
4. Combine remaining tablespoon of honey with a teaspoon of warm water, and brush gently over the surface of the risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

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Easy Rice Pudding

I first made rice pudding a few months ago and I couldn’t make it fast enough. That is, that my husband, my son, and myself, would eat it up so fast that I was making a batch every couple of days. Anyway, life got a bit busy for awhile and I didn’t get around to sharing this wonderful recipe with you until now. So, enjoy Rice Pudding!

Rice Pudding

Ingredients:

Water (around 3-4 cups)
1/2 c Jasmine Rice (any white rice will do)
4 c Milk (we used whole)
1/3 c Sugar
2 tsp Vanilla

Directions:

Bring the water to a boil and add the rice. Cook for 10 minutes then drain the rice. Set the rice aside for a little bit. Now in the same pot, put the milk and sugar in to to boil. Keep stirring until the sugar has dissolved. Then add the rice back to the pot. Reduce the heat to medium and let simmer for about 35-40 minutes stirring occasionally. The rice and milk should reduce to about 3 cups. Once it’s reached the desired consistency, remove from heat and gently stir in the vanilla. Pour the pudding into one serving bowl or individual cups. Put plastic wrap directly on to the pudding to avoid a skin forming. Let it all cool on the counter before going into the fridge to cool completely.

Recipe: Mulligatawny Soup

Mulligatawny Soup

Mulligatawny Soup

Serves 6, takes 1 hour

soup-nazi_320This soup was introduced to me through the much-loved TV show, Seinfeld, in the episode about the “Soup Nazi”. I had never had this famous soup before so when my husband asked for an Indian dish for dinner, I dove right in to try my hand at Mulligatawny. We were blown away by how great it turned out. While you could serve 6 people with this recipe, there were no leftovers at our house as my husband went back to eat 3 huge bowls of it! So, I give you, Mulligatawny…

Ingredients:

1/4 c Butter
2 Tbs Dried Minced Onion (1/2 c fresh onion, diced)
2 Stalks Celery, diced
2 Carrots, diced
5 tsp Flour
1 1/2 tsp Curry Paste
4 c Chicken Stock
1 Apple, shredded
1/2 c Jasmine Rice
1 Chicken Breast, cooked and shredded
1/8 tsp Salt
1/8 tsp Pepper
1/8 tsp Dried Thyme
1/2 c Milk

Instructions:

Melt butter in a stock pot. Saute onion, celery, and carrot in butter. Add flour and curry paste. Mix well and cook about 5 minutes. Add chicken stock and bring to a boil. Reduce heat, simmer for 30 minutes stirring occasionally. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 20 minutes stirring occasionally. Add milk and heat through, about 5 minutes. Enjoy!

Celery and Carrots Mulligatawny add broth Shredded Chicken Jasmine Rice

Shredded Apple Mulligatawny add everything else Mulligatawny Soup finished

If you like my mulligatawny, you’ll love my other recipes!

Recipe: French Pancakes (Crepes)

Crepes

French Pancakes (Crepes)

Many years ago while I was in high school, we hosted a french exchange student. She made us this delicious breakfast that could moonlight as a dessert. It was Crepes! These very thin “pancakes” are surprisingly easy to make. Filled with fresh fruits, you can’t go wrong! Cook up a batch for breakfast and let me know how you like them!

Ingredients:

1 1/2 c Flour
1/2 tsp Salt
2 tsp Baking Powder
2 Tbs Demerara Sugar
4 Eggs
1 1/3 c Milk
2/3 c Water
1 tsp Vanilla

Fillings:
Butter
Sour Cream
Fruit (sliced banana, diced apple, blackberries, jam…)

Instructions:

Mix all your dry ingredients in a large bowl (flour, salt, baking powder, sugar). Mix all your wet ingredients in a medium bowl (eggs, milk, water, vanilla). Pour your wet ingredients into your dry ingredients and lightly mix. It’s ok if there are lumps. Ladle crepe mix onto a hot griddle making a large, thin pancake circle. When the edges look like they are completely set and starting to dry, flip them gently with a large spatula. You want a nice light golden brown color on the crepes. Cooking time will very, but for my griddle, it’s around 3 minutes per side. Fill the crepes with your desired fillings and gently roll up. Sprinkle a little sugar on top of the crepe and you’re done!

Flour Flour, sugar, salt, baking powder Four Eggs Add Vanilla Bananas, Apples, Blackberries Crepe side 1 Crepe side 2 Wife's crepe Husband's crepe Berry crepe

What do you fill your crepes with?

If you liked my crepes, you’ll love my other recipes!

Recipe: Potato, Bacon, Chicken and Corn Chowder

Potato, Bacon, Chicken and Corn Chowder 20130117_194916

Potato, Bacon, Chicken and Corn Chowder

Serves 8

Ingredients:

3 1/2 c Potatoes, diced
1/3 c Onion, finely chopped (or 1 Tbs dried minced onion)
Corn, cut from 2 ears (or 1 can, drained)
1 Chicken breast, cooked and diced
3 1/4 c Chicken Stock
Salt (to taste)
1 tsp Pepper
5 Tbs Butter
5 Tbs Flour
2 tsp Mustard
4 Slices Bacon, cooked and crumbled
1 c Milk
1 tsp Parsley
2 c Vermont Cheddar Cheese, shredded

Instructions:

  1. Combine potatoes, onion, chicken, corn, and chicken stock in stockpot and bring to boil
  2. Cook over medium heat until potatoes are tender
  3. Add salt and pepper
  4. Make a roux in a small pan: melt butter, add mustard and whisk in flour stirring constantly until thick
  5. Slowly stir in milk and keep stirring about 5 minutes or until its thick
  6. Add cheese to milk and stir until melted
  7. Stir cheese mixture into the stockpot
  8. Add bacon and parsley, cook until heated through
  9. Top with more cheese to look pretty

This dish will thicken over time but if you want it to thicken quick, add some potato flakes.

Potato, Bacon, Chicken and Corn Chowder 20130117_190641 Potato, Bacon, Chicken and Corn Chowder 20130117_191724 Potato, Bacon, Chicken and Corn Chowder 20130117_192216 Potato, Bacon, Chicken and Corn Chowder 20130117_192535 Potato, Bacon, Chicken and Corn Chowder 20130117_193829

If you like my Potato, Bacon, Chicken and Corn Chowder, you’ll love my other recipes

Recipe: Sweet Potato Casserole

Sweet Potato Casserole
(makes about 10 servings)

Sweet Potato Casserole

Ingredients:

Casserole:
2 1/2 pounds sweet potatoes, (3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
1/2 cup low-fat milk
2 teaspoons freshly grated orange zest
3-4 Tbs orange juice
1 teaspoon vanilla extract
1/2 teaspoon salt

Topping:1/2 cup whole-wheat flour
2 Tbs Demerara sugar (can substitute in brown)
1 Tbs orange juice
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup chopped pecans

How To:

  1. Preheat oven to 350`. Set aside a 2qt. casserole dish.
  2. Place sweet potatoes in a pot and cover with water. Bring to a boil. Cover and cook over medium heat until done, about 15 minutes
  3. Meanwhile, make the topping. Mix flour, sugar, orange juice, oil and butter in a small bowl. Blend with a fork or pastry blender until very crumbly. Stir in pecans.
  4. Back to the potatoes, drain and mash in the pan. Measure out around three cups but more is just fine too.
  5. Whisk eggs, oil and honey in a medium bowl. Add sweet potato and mix. Then add in milk, orange zest, orange juice, vanilla and salt. Put it all in the casserole dish. Try to spread it out evenly.
  6. Sprinkle topping over the casserole. **At this point you can cover and put in the fridge for up to 2 days if needed**
  7. Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.

If you like my Sweet Potato Casserole, you’ll love my other recipes

Recipe: Cheesy Ham and Potato Soup

Cheesy Ham and Potato Soup

Serves 8

Ingredients:
3 1/2 cups potatoes, diced
1/3 cup celery, diced
1/3 cup onion, finely chopped (or 1 Tbs dried minced onion)
2 cups cooked ham, diced
3 1/4 cups chicken stock
salt (to taste)
1 teaspoon pepper
5 tablespoons butter
5 tablespoons flour
2 cups milk
2 cups cheddar cheese, shredded

Instructions:

  1. Combine potatoes, celery, onion, ham, and chicken stock in stockpot and bring to boil
  2. Cook over medium heat until potatoes are tender
  3. Add salt and pepper
  4. Make a roux in a small pan: melt butter and whisk in flour stirring constantly until thick
  5. Slowly stir in milk and keep stirring about 5 minutes or until its thick
  6. Add cheese to milk and stir until melted
  7. Stir cheese mixture into the stockpot and cook until heated through
  8. Use an immersion blender to reach desired consistency (if you want it to thicken it even more, add some potato flakes)
  9. Top with more cheese to look pretty

If you like my Cheesy Ham and Potato Soup, you’ll love my other recipes