Monday, March 25, 2013
Sunday, March 17, 2013
Saturday, April 7, 2012
What are a few of my favorite things to cook? Challah and Corned Beef! I thought it would be fun to pair the two together for a delicious dinner.
I cooked the corned beef according to the package directions. Each sandwich had two slices. The meat is so good that I didn't add any sauces to my sandwich, there was enough delicious moisture!
I have made this challah dough dozens of times. Normally I split the dough in two to make two loafs, or make one big loaf. This time I pulled out little pieces of the dough to make knots. I let these knots rise a bit before putting them in the oven. I made 6 knots this time, but there was enough dough to make 10-12 rolls.
I cooked these for 20 min at 350 degrees. I skipped the egg wash because I didn't want to waste the excess egg. A lot of the definition was lost when the rolls cooked up, but they had a shape that was perfect for mini corned beef sliders. Yum!
Monday, April 2, 2012
Tuesday, March 27, 2012
A while back I tried making some sweet potato gnocchi. I had some sweet potatoes that were going to go bad, and while making normal gnocchi I mixed some mashed sweet potatoes into half of the mix. I also decided to try freezing the dumplings for the first time.
Unfortunately, this first attempt failed. When I tried to boil my sweet potato gnocchi they lost their shape and clumped together. I still had some dumplings in the freezer, so I needed to try something else.
I thought that the dumplings would keep their shape better if I fried them. I heated up some canola oil on the stove in a frying pan. I didn't want to use a ton of oil, so the oil was just deep enough to cover the bottom of the pan.
I let the gnocchi brown on one side (5-6 min) before flipping them over. This was careful work because there was a lot of oil splattering. Next time I am going to use a deeper pan! Thank goodness I had a splatter shield to protect me.
The gnocchi come out looking like mini tater tots.
Keith had some other ideas, and while I was trying to not get burned (or to set the house on fire) he was setting up our table with candles!
Wednesday, March 21, 2012
- 1, 13.5 oz can coconut milk
- 1 cup water
- 1 chicken bullion cube
- some chopped baby carrots, chopped
- 2 russet potatoes (pealed and chopped)
- 1/3 sweet onion, diced
- 1 chicken breaste, cubed
- 8 shrimp
- +3 Tblsp brown sugar
- 20oz can of pineapple (drained)
- 8 tsp curry powder.
- Combine milk, water and spices with potatos, carrots and bring to a summer. Cook for 5-10 minutes until the veggies soften. (covered)
- Add onions, chicken, shrimp and pineapple chunks and simmer covered, stirring occasionally until the meats are cooked
- remove from heat, serve over rice.