Jaden's Treats

FULLTIME MOM/ STUDENT MAKING TREATS FOR HER SON!

New blog names….?


Hello everyone! It’s been a while now! We have been contemplating on whether we shoukd change the name of our blog…since now we have iur new addition to our family! Our treats will soon be Jaden’s and AJ’s treats. So what should our new name be? Should we change the name or keep it? Give us some ideas on names! The blog will be getting updated more now, because mommy bought herself a new tablet….so that means no more neglect, no more being so lazy that I don’t feel like touching my desktop/laptop!

So again, sorry for being gone so long, we had a lot of things going on with AJ and Jaden! Sleep has become something of the past and its still not getting any better! So please pray for my sanity and my nerves! LoL just kidding….no but seriously help me! 🙂

Xoxo jaden and aj’s treats

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The Daring Cook’s June 2012: Cannelloni


Cannelloni A La Pesto

Cannelloni A La Pesto

Well look who decided to show up!?!?! Yup, it’s us! I know we have been gone a loooooong time, but we have been super busy adjusting to being pregnant and having another bundle of joy on the way. Right now we are about, I THINK, 1.5months – 2months pregnant…mommy has been really tired, and found the strength to make this daring challenge. The cannelloni were awesome, we have baked ziti this week, so mommy wanted to try a pesto sauce instead! AND BOY was it great…I ate a whole one all by myself, well mommy feed it to me! The recipe we used wasn’t on the site, there was a pesto recipe, but it didn’t include meat; and mommy needs meat in her dishes (the baby is making her appetite weird!) So we will post the original recipe from the site at the bottom of our recipe. This altered recipe pairs really well with apple juice, what I’m 2yrs old I can’t drink liquor!

We will also be posting a recipe for an awesome sweet challenge in the next few days.

For these cannelloni, you are supposed to use fresh pasta, and we did…but we have made these plenty of time before and used wonton wrappers or lasagna noodles…they will be smaller if you used the noodles and the wrappers are great to save time, but making fresh pasta is always the best…just makes you feel proud that you made pasta from scratch! Well to me it does! I let me pasta sit in the fridge  after making it…keeps it moist and won’t get brittle while you are trying to figure out what to fill it with.

Ingredients (what we used

2lbs ground turkey (you can use beef or pork…mommy eats healthy so turkey!)

8oz heavy cream

16oz pesto (you can make it fresh or buy it…since i made the pasta, i bought the pesto!)

2tsp italian seasoning (1tsp basil, 1tsp parsley)

1tsp garlic powder (or 2 cloves garlic)

1tsp onion powder (or 1/2 medium onion)

Cannelloni Ingredients

(to make enough cannelloni for 4 persons): (we used this and also added 1/2 more to the recipe!)

100 grams (2/3 cup plus 2 teaspoons) (170 ml) (3½ oz) plain (all-purpose) flour

1 large egg

Pasta Directions:

  1. Put the flour and eggs in a food processor and mix. When the dough looks like crumbs, pour it onto the bench top sprinkled with a little flour. Knead well by hand until you obtain a smooth dough. Make it into a ball, wrap it in cling wrap and let it rest for 10-15 minutes.
  2. Now you are ready to make your egg pasta. Cut out a piece of egg pasta dough and flatten it into a rectangular shape with your hands. Put a little flour on it and begin passing it though the pasta machine. Turn the dial to the widest setting (#1) and, starting with one of the shorter sides of the rectangle, feed it through the rollers. Now fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers. Starting with one of the narrower sides of the folded dough, feed the pasta through the machine, again at the widest setting. Repeat the folding and rolling technique on the widest setting for at least a couple of times.
  3. Now you can start rolling it thinner, by turning the dial to the next narrowest setting (# 2). Roll the pasta through the machine without folding the dough between settings. Keep reducing the settings until #7 (it is the second last on my machine – about 1 mm thick). If the sheet of pasta gets too long, you can cut it in half with a knife. To make cannelloni, cut out rectangular pasta sheets (10×15 cm) (4”x6”).

Filling Directions:

  1. Start by browning the meat, if you are using fresh garlic and onion, the brown them also in this step.
  2. Add the Italian seasonings, salt and pepper and let cook for an additional 2-3min.
  3. Let the meat mix cool and add the ricotta and taste to see if you need more seasoning.
  4. While the filling is cooling, in a shallow pan…boil water for the pasta sheets. Once water boils, add one sheet at a time and let it cook for about 1min. This will help the noodles be tender when cooked and not doughy! Let them noodles cool and let’s start rolling.
  5. By now everything should be cool enough to start working with it! Preheat your oven to 350F.
  6. Take a tablespoon and fill the dough with the filling, fold over and place into your baking pan.
  7. Cover the finished cannelloni with the pesto sauce and place into the over for 20-25min.  Add more cheese on top and broil for 5min. Then you’re finished!

Hope you make this recipe and I hope you enjoy it! As promised here int eh original pesto recipe from the site…enjoy the gallery

CANNELLONI AL PESTO

Ingredients (serves 4)
Cannelloni sheets per recipe above (you should have about 8 sheets)

For pesto (makes about 190 gms/ 1cup)
2 cups (480 ml) (80 gm) (2¾ oz) basil, washed
¼ cup (60 ml) (15 gm) (½ oz) parsley, washed
1 small clove garlic
3 tablespoons (45 ml) (25 gm) (¾ oz) Pecorino Romano, finely grated
1 tablespoons (15 ml) (10 gm) (¼ oz) Parmigiano Reggiano, finely grated
4 to 5 tablespoons (45 to 60 ml) extra virgin olive oil
½ tablespoon (12½ ml) (5 gm) pine nuts
Salt to taste

For the filling 
2 cups (480 ml) (500 gm) (18 oz) ricotta
¾ cup (180 ml) (150 gm) (5⅓oz) pesto (from the above recipe)
1½ cups (360 ml) (85 gm/3 oz) Parmigiano Reggiano, finely grated
1 pinch nutmeg
Salt and pepper to taste
1 small potato, boiled and sliced
8 green beans, boiled

To assemble
2 cups (500 ml) béchamel sauce
¼ cup (60 ml) (40 gm) (1½ oz) of pesto (from the above recipe)
½ cup (120 ml) (35 gm/1 oz) Parmigiano Reggiano, finely grated

Directions:

  1. Start by making pesto. Simply blend the garlic, pine nuts, salt, basil, parsley and half the extra virgin olive oil together (I use a hand blender to do this) until obtaining a fine paste. Transfer to a bowl, add the grated cheeses and the remaining extra virgin olive oil and mix well. Adjust salt to taste and cover it with a thin layer of extra virgin olive oil to prevent oxidation. Keep it aside.
  2. To make the filling, mix the ricotta, ¾ cup (150 gm) of pesto, 1½ cups (85 gm/3 oz) of Parmigiano Reggiano, nutmeg, salt and pepper together until well combined. Refrigerate until ready to use.
  3. Mix the béchamel sauce with the remaining pesto.
  4. Put a large pot with salty water on the fire and bring to a boil. Cook the pasta sheets in it for 1 minute. Do this in batches (I use a shallow but large pot and I cook them in 1 layer, so I am sure they do not stick together). Remove them with a slotted spoon and put them on a clean tea towel to cool down.
  5. Now take one sheet of cooked pasta and put 1/8 of the filling along the long side of the rectangle. Put 1 boiled green bean and 1 or 2 slices of boiled potatoes on top and roll the pasta over to make a cannellone. Do so for the remaining rectangles of pasta.
  6. Take a big enough oven dish to fit all your cannelloni tightly. Spray the oven dish with some cooking oil (or melted butter) and pour some béchamel and pesto sauce on the bottom. Spread it well, especially in the corners. Put the cannelloni in the oven dish on 1 layer.
  7. Cover the cannelloni with the béchamel and pesto sauce and sprinkle with the remaining ½ cup (120 ml) (35 gm/1 oz) of Parmigiano Reggiano.
  8. Bake them in a pre-heated moderate oven 350°F/180°C/gas mark 4 for 20 minutes, then broil (grill) them at 400°F/200°C for another 5 minutes.
  9. Serve immediately.

 

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The Daring Cooks’ April 2012 Challenge – Create Your Own Recipe!


Eggplant Mushroom Turkey burger

Eggplant Mushroom Turkey burger

This months challenge was a tricky one, due to the fact there wasn’t a set recipe to experiment with! WE pretty much had to list of ingredients we could choose from and then just go from there! You had to choose 1 item from each of the 3 lists of mystery ingredients, and then from there make a main course. The lists were as follows:

  • List 1: Parsnips, Eggplant (aubergine), Cauliflower
  • List 2: Balsamic Vinegar, Goat Cheese, Chipotle peppers
  • List 3: Maple Syrup, Instant Coffee, Bananas

Now when I first saw that we didn’t have a set recipe to play with, and that we were pretty much thrown to the wolves with this…I was a little nervous, scared and a little terrified that I had to incorporate these things into a dish that I had to in turn eat!   So I chose ingredients that I knew I would love together, for my recipe I chose Eggplant, Maple Syrup and Chipotle peppers, initially I was going to cauliflower, balsamic and then the last list threw me completely through a loop! So I settled on the best 3 I think paired well together!

To get started I made a mushroom eggplant mixture for my burgers…I hate having mushrooms squishing from my burgers so I made a tasty paste to mix into the patties. It was not quick, but it was easy and simple to make…mostly all the ingredients were in my pantry, except the eggplant! So this post will contain 3 recipes :

  1. mushroom eggplant paste
  2. turkey patty
  3. Chipotle maple glazed  Brussels sprouts

Once the paste is done the patties are pretty much a simple addition! The brussels sprout are also easy to make, they take a little time but it is well worth it! some people, like myself and my hubby, like to put bacon in our brussels sprouts, so if you’re like that as well, then try candying the bacon in maple syrup and chipotle glaze…then half the sprouts, blanche them then pan fry in butter and add your crumbled candied bacon (man I should have done this!)

Recipe 1 Mushroom Eggplant Paste

  • 4cp eggplant, peeled and diced
  • 16oz mushrooms, I used button, but you can use any kind
  • 8oz black olives
  • 4-6cloves garlic, minced
  • 1cp onion, diced
  • 1/4 olive oil
  • 4-6 drops of liquid smoke or soy sauce
  • salt ( for the salt and pepper I used salt free Mrs Dash steak seasoning)
  • pepper

Let’s get started! PREHEAT YOUR OVEN TO 400F

  1. In a mixer add the black olives, olive oil, garlic blend into a paste and set aside
  2. If you have a big enough mixer/blender you can mix the eggplant, mushroom and onion until it’s finely chopped. mine wasn’t so I had to mix them in separate batches. Finely chop the mushrooms, onions, and eggplant into fine pieces.
  3. In  a large bowl add the finely chopped veggies and the black olive paste and mix well
  4. Add the mix onto a baking sheet lined with foil or parchment and bake for 45min, stirring occasionally.  The mix will be wet  then it will start to dry out…THAT is how you want it!!!  This makes a great filling for homemade raviolis, lasagna and as a vegetarian Pate!
This recipe makes about 2 1/2 cps of paste

LET THE MIXTURE COOL, BEFORE ADDING IT TO YOUR GROUND TURKEY, MINE COOLED OVERNIGHT! 

RECIPE 2 TURKEY MUSHROOM PATTIES

  • 2lbs ground turkey meat, you can use ground beef, lamb, pork or whatever!
  • 1/2cp crumbled white cheddar, you can use your favorite
  • 1/2cp bread crumbs
  • 2 1/2 cps of mushroom eggplant paste
  • season to taste ( we used MRS DASH SALT FREE STEAK SEASONING ALSO!)

Let’s Get Start!! Preheat oven to 350F

  1. In a bowl, add all the ingredients together and separate into 8 patties!
  2. Place the patties into the oven and let them cook on each side for about 10min…you can also do this on the stove top in a pan
  3. Sit back and relax, especially if your oven has a timer, set the timer for 10min for both sides! 🙂

Let’s start the Brussels Sprouts

Recipe 3 Maple Chipotle Glazed Brussels Sprouts

  • 1lb of Brussels sprouts, cleaned and halved
  • 2qt water
  • 2tbsp butter
  • 1 Chipotle pepper, de-seeded and finely chopped
  • 1/4cp maple syrup

Let’s get that water boiling!!!!

  1. Clean the Brussels sprouts and half them.
  2. Add them into the boiling water and let them cook for about 3-5min, depending on the thickness of the sprouts.
  3. While they are cooking, melt the butter in a saute pan and add in the Chipotle and maple syrup.
  4. Add the Brussels sprouts into the browning butter and syrup mix. Let the sprouts get coated in the glaze for about 1-2min, then serve!

 

I hope you enjoy the recipes, if you decide to make them…the mushroom paste can be made into patties without the turkey, just use the recipe omit the turkey meat and maybe double to recipe to make fuller patties!

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THE DARING BAKERS’ MARCH 2012 CHALLENGE: Lions, Tigers, and Bears, oh my!


Dutch Crunch Rolls

Dutch Crunch Rolls

This was a challenge that I BARELY made, LoL! I totally remembered that I had to do this in the check out line of my grocery store! I ran to the organic food aisle and quickly filled my basket with goodies to get this challenge done, AND LET ME TELL YOU!!!! I am glad I remembered, this addition to my normal bread recipe was astounding! I hope and pray that anyone that stumbles upon this blog entry, will try this recipe, because once you try it, you will want to make it experiment on your bread recipes! I will be trying it on a pizza crust soon!

The finished product on my bread rolls, made the outside crusty and crunchy, yet moist on the inside. They were the type of crunchy that makes you love freshly baked breads and rolls. The topping of is sweet but not so sweet to where it makes u think of it as a pastry. While I made modifications to the recipe, which will be noted in parenthesis next to the original item, it turned out perfect!

Brown Rice Flour

Brown Rice Flour, they had White Rice Flour, but i opted for this to make it healthier! LoL

The key ingredient in this recipe is the rice flour slurry that has to coat the simple bread/roll you will baking. Rice flour can be found in the organic section of your supermarket, the health food section of your supermarket or on the baking goods section (flour, sugar, cake mix section) of your supermarket! You can also also you homemade rice flour, but you might have to tweek the recipe, because the DARING KITCHEN staff found that home-made rice flour altered that balance of ingredients in the topping recipe, specifically requiring more rice flour to make it the appropriate paste-like consistency. SOOOO you want the topping to form a thick layer on the bread. If it’s too watery or drippy, it will not stay on top of the bread and crack like it’s supposed to.

Soooo let’s get started!!

Mandatory Items: You must make the Dutch Crunch topping and use it on your choice of bread or roll. You must use your finished bread to construct a sandwich of your choice – the more creative the better!

Variations allowed: You may use any bread or roll recipe. We have provided suggestions but if you use your own recipe we recommend opting for a soft roll or bread. You may buy rice flour or make your own. While you must make a sandwich, the variety is up to you!

Preparation time: Dutch Crunch Topping: 15 minutes active time, 15 minutes passive time; Soft White Roll: 20 minutes active time, 2 hours passive time; Brown Rice Bread: less than 1 hour active time; 2-3 hours passive time.

Equipment required:
Small bowl
2 large bowls, or a large bowl and a stand-mixer bowl
Stand mixer with paddle (or whisk) and dough-hook attachments (optional)
Wooden and regular spoon(s)
Whisk
Knife or dough cutter/scraper (optional, depending on your recipe)
Bread pan(s) or baking tray(s)
Plastic wrap or something else to cover the dough while it rises

Dutch Crunch Topping

Servings: This recipe should make sufficient topping for two 9×5 loaves (23cmx13cm) or 12 rolls. If you make only 6 rolls in the first soft white roll recipe, you can cut the topping recipe in half.

We’ve provided this recipe first because it is the mandatory aspect of the challenge. Note, however, that you should not prepare the topping until the bread you’ve selected to bake is almost finished rising (~15 minutes from baking).

Ingredients

2 tablespoons (2 packets) (30 ml) (15 gm/½ oz) active dry yeast
1 cup (240 ml) warm water (105-115º F) (41-46°C)
2 tablespoons (30 ml) (30 gm/1 oz) sugar
2 tablespoons (30 ml) vegetable oil
½ teaspoon (2½ ml) (3 gm) salt
1½ cups (360 ml) (240 gm/8½ oz) rice flour (white or brown; NOT sweet or glutinous rice flour) (increase by 1 cup or more for home-made rice flour)

Directions:

  • Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. If you pull some up with your whisk, as shown below, it should drip off slowly. Add more water or rice flour as necessary. Let stand 15 minutes.
brown rice topping

brown rice topping

  • Coat the top of each loaf or roll with a thick layer of topping. We tried coating it with a brush but it worked better just to use fingers or a spoon and kind of spread it around. You should err on the side of applying too much topping – a thin layer will not crack properly.
  • Let stand, uncovered, for any additional time your recipe recommends. With the Soft White Roll, you can place the rolls directly into the oven after applying the topping. With the Brown Rice Bread, the loaves should stand for 20 minutes with the topping before baking.
  • When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Cruch topping should crack and turn a nice golden-brown color.

Now this is the topping, and you can’t have a topping without having something to top! You will be to make a simple bread dough…if you don’t want to or don’t know how to you can use a pre made pizza dough from you local grocery store! Bur here is the recipe given by the DARING KITCHEN staff…I used my own though!

Soft White Roll

Servings: Six sandwich rolls

This recipe approximates the quintessential white sandwich roll found throughout the Bay Area. The recipe is simple, quick, and addictive.

Ingredients

  • 1 tablespoon (1 packet) (15 ml) (7 gm/ ¼ oz) active dry yeast
  • ¼ cup (60 ml) warm water (105-110º F) (41-43°C) (No need to use a thermometer – it should feel between lukewarm and hot to the touch).
  • 1 cup (240 ml) warm milk (105-110º F) (41-43°C) (We’ve tried both nonfat and 2%, with no noticeable difference)
  • 1½ tablespoons (22½ ml) (20 gm/ ⅔ oz) sugar
  • 2 tablespoons (30 ml) vegetable oil (plus additional olive or vegetable oil for greasing bowl during rising)
  • 1½ teaspoons (7½ ml) (9 gm/⅓ oz) salt
  • Up to 4 cups (960 ml) (600 gm/21oz) all purpose flour

Directions:

1. In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes

2. Add in vegetable oil, salt and 2 cups of flour. Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together.

3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour).

4. Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.

5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled (or more) in size (see photo comparison).

6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well). Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point).

dough

individual roll, before the fermentation period

7. Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.

dough after

dough after the fermentation period, it has risen!

8. Coat the top of each roll or loaf with the topping as described above. While the original recipe recommends letting them stand for 20 minutes after applying the topping, I got better results by putting them directly into the oven.

the coated roll

the coated roll with the topping

9. Once you’ve applied the topping, bake in a preheated moderately hot 380ºF/190°C/gas mark 5 for 25-30 minutes, until well browned. Let cool completely on a wire rack before eating.

an AWESOME Sandwich

an AWESOME Sandwich on an AWESOME ROLL!

The sandwich is a prime rib, arugula, and home made honey mustard sauce…this was super awesome on this roll. The topping is sweet but not too sweet and it was crunchy yet moist….uuuuuugh I’m drooling thinking about it! LoL! All I have to say is make this and you won’t be disappointed!

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Butternut Squash Puree…..Easy Recipe!


butternut squash puree

butternut squash puree

This is a great puree to use when making butternut squash gnocchi,  and this is also the the puree i use in my butternut squash quick bread and muffin. Its simple and easy…you don’t need anything but a butternut squash, baking sheet, parchment or a silicon mat and of course an oven!

ingredients:

1 butternut squash

 

instructions:

Preheat oven to 350 F

Cut butternut squash in half lengthwise and remove seeds.

Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet.

Bake until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash).

Remove from oven and let cool.

When cool, scoop out the cooked flesh/pulp (discarding the shell),

Place the pulp in a food processor and process until smooth.

Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses.

NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.

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The Daring Cooks’ February 2012 Challenge – Flipping Frying Patties!!!


Flippin Patties

Flippin Patties

This was an awesome challenge, I love making patties of any kind… if I wasn’t so busy with school I was going to make my Black Bean and Salsa croquettes, but I didn’t but I will post the recipe anyways. This was a great topic bough up by Lisa and Audax…this is my 2nd challenge that I have completed, and I must say these are interesting and fun! It gives you recipes to experiment with…and this challenge let the members experiment with patties. Meat patties (burgers), seafood patties (crab and corn cakes, shrimp cakes), croquettes (chicken, fish, potato, yucca), rostis (I ❤ potatoes!!!!!) and fritters ( apple and ginger fritters, conch fritters, corn fritters)…wow to think of it…I could have gone all out on this challenge! LoL

Well here is what I decided to make:  Potato and Turkey Croquettes, Turkey Salisbury Steak and Potato & Cheese Rostis

Potato and Cheese Rostis

Potato Rösti

Servings: makes 1 large rösti
Ingredients:

  • 500g potatoes
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 egg
  • 1 tbsp all-purpose flour
  • 1/4 cp cheese
  • 1 1/2 tbsp oil,  for frying

Directions:

  1. Grate lengthwise the peeled potatoes with a box grater or a food processor.
  2. Wrap the grated potato in a cloth and squeeze dry, you will get a lot of liquid over ½ cup, discard liquid since it is full of potato starch.
  3. Return dried potato to bowl add the egg, cornflour, pepper, and salt.
  4. Mix until combined.
  5. Preheat a frying pan (cast iron is best) until medium hot, add 2 teaspoons of oil wait until oil shimmers.
  6. Place half of mixture into the pan, flatten with a spoon until you get a smooth flat surface. Lower heat to medium.
  7. Fry for 8-10 minutes (check at 6 minutes) the first side, flip by sliding the rösti onto a plate then use another plate invert the rösti then slide it back into the pan, then fry the other side about 6-8 minutes until golden brown.
  8. Sprinkle to cheese on top of the still hot rösti.
Sprinkle the Cheese on top

Sprinkle the Cheese on top

Salisbury Steak aka Hamburg Steak

– Fried Onion
1 Onion (200g/7.05 oz) – 2/3 for hamburg meat mixture, 1/3 for onion sauce
1 tbsp Olive Oil

– Steak Patty –
250g Ground Turkey, you can use beef, pork or chicken
1/3 tsp Salt
A pinch of Black Pepper
1/2 tsp Nutmeg
2/3 Fried Onion mix
15g Panko – Breadcrumbs
2 tbsp Milk
1 Egg

– Onion Gravy –
1/3 Fried Onion mix
50ml Water
1 1/2 tbsp Soy Sauce
1 tbsp Mirin
1 clove Garlic
10g Butter

  1. Small dice the onion, the smaller the better. In a heated pan, add the oil and saute the onions till browned. Set aside to cool
  2. In a bowl, add the ingredients for the meat and the COOLED onions, mix until sticky! This will make for moist tender patties! 🙂  Separate into 4 medium patties or 2 large patties.
  3. In a heat pan add a small amount of oil and brown the patties. on both sides….once the patties are browned on both sides add the water and steam for about 5min-6min. Take the patties from the pan and LEAVE THE DRIPPINGS!!!!
  4. In the pan add water, soy sauce, mirin (or white cooking wine) and simmer. Then add the remaining onion mix, butter and garlic and stir. Spoon the gravy over the patties ….These are great with potatoes, rice stuffing….and Potato Croquettes….coming next!
Salisbury Steak w/ Potato Croquettes

Salisbury Steak w/ Potato Croquettes

Potato Croquettes

CROQUETTE INSIDE

CROQUETTE INSIDE

Ingredients for Croquettes
(8 pieces)

–  Filling –
400g Potatoes
3 1/2 cp Water to cook potatoes
1 tsp Salt

100g Mixture Ground Turkey
1/2 tsp Coarse Salt
A pinch of Pepper
A pinch of Nutmeg
2 tsp  Sugar
1 tsp Cooking Oil

– Batter for Croquette –
1/2 Egg
25ml Water
25g Cake Flour

100g Raw Bread Crumbs  – I made mine from toasted wheat bread and pulsed it in my processor!
Cooking Oil to deep-fry

  1. Boil the potatoes until done. Once done drain the liquid and mash in the pot while still on the burner. This will dry out the remaining moisture.
  2. Brown the meat, once browned add the seasonings. Add to the mashed potato!
  3. Mix the ingredient for the batter…it will be thick like pancake batter. In a 2nd bowl, add the breadcrumbs.
  4. Split the croquette into 8 balls and dip into the batter, then breadcrumbs, then the hot oil. Fry till golden, about 4-5min.
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Recipes to come….


Coming Soon....

Coming Soon....

I have signed up to do a fair amount of baking/cooking challenges…I love these things, they are so addictive. They give me, and other bloggers, new recipes to try or gives them the chance to experiment with recipes they use all the time, but want to spice it up a little! So far I am a Daring Kitchen Baker and a Daring Kitchen Cook…I have done 3 challenges, only 1 posted so far the deadline for the other 2 prohibit me from posting until the due date…so this gives me ample time to get creative!

Recipes to come:

  • Quick Breads- I will be posting 3-4 types of these on the 27th
  • Patties, Rotis & Croquettes- I will be posting 3-4 types of these on the 14th

Quick breads are great for making on the wekend or weekday, so that you can snack on them while lounging around or at school or work. They are easy to make and super easy to make savory or sweet…room temp or warmed up….plain or with butter, ice cream, jams, jellies, preserves or cream cheese (I AM GETTING HUNGRY!!! LOL). I will try to make both savoury and swet versions. 

Fritters, Rissoles, Croquettes, Patties are simple to make in the fake that you can pretty much put into into them. You need a binder, usually egg, flour and/or breadcrumbs…to hold the patties together, but you can use so many other things! I have made make burgers using turkey meat, egg and cooked rice as the binder…they were flipping awesome! These can be sweet or savoury also…apple ginger fritters (yummmmmm), conch fritters (for all my island people a.k.a. my hubby), corn fritters, crab cakes, tuna cakes, potato croquettes…I can go on, as you can see!

I can’t wait to post these recipes that I have made for each category so be on the look out! If anyone knows other sites that are like the Daring Kitchen…please comment and let me know!

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THE DARING BAKERS’ JANUARY, 2012 CHALLENGE: BACK TO BASICS: SCONES (A.K.A. BISCUITS)


Homemade Scones (a.k.a. Biscuits!)

Homemade Scones (a.k.a. Biscuits!)

This was a recipe challenge, that I almost missed out on. I had made the recipe video before my detox…thank god!….so I almost forgot that I was supposed to post the finished product online by on the 27th of January. I made 2 recipes, the basic recipe and a cinnamon sugar recipe….you can make different variations of scones/biscuits, from savory cheese and parsley biscuits to sweet cranberry scones.  So like I was saying, I have been super busy with school and work, so it was a great idea that I made these weeks in advance….saved the best to last! LoL

The key to great scones/biscuits, is that you use cold or even frozen butter, you can even refrigerate the flour to make that cold…you don’t want the butter to melt or your scones will not come out like you want them to. Also make sure you sift your flour at least 3-4 times…this will introduce air into the flour and make the scones light and fluffy…trust me I would know…I skipped this step and only sifted once and they turned out to be bricks! 😦 …So STEP 1. again make sure that everything is cold…Step 2 triple or quadruple sift your flour. With this recipe, you don’t need a rolling pin, BUT you will need a dough cutter or pastry cutter, if you don’t have one…then you can use a debit card, key card…just make sure when you’re done you wash it off .

GOOD NOTE:  THE WETTER THE DOUGH, THE LIGHTER THE SCONE!

Basic Scones (a.k.a. Basic Biscuits)
Servings: about eight 2-inch (5 cm) scones or five 3-inch (7½ cm) scones
Recipe can be doubled

Ingredients:
1 cup (140 gm) all-purpose flour
2 tsp (10 gm) baking powder
¼ tsp  (1½ gm) salt
2 tbsp (30 gm) frozen grated butter (I used a cubed butter!- Jaden’s Treats)
½ cup (120 ml) cold milk (you can sub for buttermilk)
optional 1 tablespoon milk, for glazing the tops of the scones

Directions:
1. Preheat oven to very hot 475°F/240°C/gas mark 9.

2. Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)

3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!

5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)

6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.

7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.

8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.

9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

 

scones w/ pineapple apricot preserves

scones w/ pineapple apricot preserves

Watch the video for the steps

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Summer Breeze..A Refreshing Light Dessert!


Summer Breeze Top

Summer Breeze Top

This is a recipe I got off of Keiko’s Cakes it’s basically a Lime, Ginger and Apple mousse/gelee on top of a cheesecake tart! I would say it was yummy, but I wasn’t able to even get a bite…my hubby, son and mom ate the entire cake! So all in all, I would say that it was very yummy on their part, because they have first, seconds and thirds! LoL! This recipe is a little time consuming, so don’t start it at night like i did…sigh…you have to tart by making a tart shell, baking it…then the cheesecake filling.  While that bakes start making the apple & ginger gelee for the middle of the cake, put it in the freezer, because it needs to be fully frozen in order to be able to neatly place it in the middle of the lime mousse. Once the tart is cooled and the gelee is frozen start the mousse….this is a tasty light refreshing mousse, this part i tasted! I love the tartness of limes…I live in Florida, Citrus heaven! This recipe is easy to make….its just the freezing part that is the longest part. I guess next time i make it … i till make the gelee first them the tart…this way it will be freezing with the tart is cooking and cooling! huh…i just might have had an Eureka moment…lol

Here are photos of the finished tart. I had some problems with the tart…aka, i jumped the gun and wanted to make this quickly, so that I could taste it! So a small piece on the edge popped off :(, but i sculpted it back on, so no problem!

Finished Summer Breeze

Finished Summer Breeze

Maybe I will post the recipe someday….if people want to see it!

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Split Pea Soup


Split Pea Soup w/ homemade biscuits

Split Pea Soup w/ homemade biscuits

This weekend, both my hubby and Jaden were sick, so instead of making chicken noodle soup..I decided to make split pea soup for my sick little men! I paired the soup with homemade biscuits (recipe will be coming in the following weeks…still making variations {plain, cranberry…etc}) Split Pea soup is one of my favorites, but I don’t make it very often, because I hate having to wait so long to make it…you wait because you will have to soak the split peas overnight …you can skip this step is you just put the split peas in a pot of simmer hot water for about 2min, then soak for 1hr!! (helpful tip)

It’s a hearty soup, which can easily be taken from vegetarian friendly to meat eater friendly. You can add any veggie of your choice, I use carrots, potatoes, onion, sometimes celery, bell peppers, chilies..to give it a kick. The meat can be substituted also, I’ve used ham hock, ham bone, bacon, smoke turkey wings, you can even use sausage. This soup recip can be a base for many Split Pea Soup variations…make it your own! I like to top mine with homemade croutons!

My son loved it, and he isn’t a veggie person, he would dip his biscuit in the soup and he just gobbled it right up.  I was super excited that he enjoyed it so much! This recipe is very simple and quite delicious….I hope you try it one day

Ingredients

  • 2 cp dried split peas
  • 2 quarts cold water
  • 1 1/2lbs ham bone
  • 1 onion, small diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pinch dried marjoram
  • 3 carrots, chopped (I USED 1 LARGE CARROT)
  • 1 potato, diced

Directions

  • In a large stock pot, cover peas with 2 quarts cold water and soak overnight.
AGAIN IF YOU CAN’T WAIT…SIMMER ON MEDIUM FOR 2MIN. THEN SOAK FOR 1HR 🙂
  • Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 45min, stirring occasionally.
WATCH THE VIDEO, TO SEE HOW I BREAKDOWN THE COOKING TIME… 🙂
  • At 45min, I remove bone; cut off meat, dice and return meat to soup.
  • Add  carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

 

Split Pea Soup Video

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