Pretzels

The second Sunday of each month, we gather for a family dinner at my in-law's home. Last month, we had a German-dinner theme and it was oh-my-goodness-I-want-to-eat-this-everyday-good! For dinner, we had a variety of delicious sausages, cheese fondue, pretzels, and a few other things that I can't remember. The pretzels were my favorite part.

Anyone who knows me knows I cannot say no to warm bread. I just can't. It is such a comfort food to me. This specific Sunday, my Mother-in-law couldn't find her pretzel recipe so Abraham and I searched the web for one similar to it. We found one, tried it, and oh man....it was heaven. It was sooo good that the next morning, we tweaked the recipe a bit and made them for breakfast (okay...and lunch). We have made them several times since and they always turn out absolutely delicious. So, for my records (and for any one who actually reads this blog)....here they are.

Sara's yummy pretzels

(I call them mine because I altered the recipe quite a bit...well as much as you can with only 4 ingredients :)

Ingredients:

2 T of water plus 1 1/3 cup (warm tap water)

1 T yeast

3 T Brown Sugar

5 cups flour

1 pot of water

1/2 cup baking soda

Directions:

Preheat oven to 475*.

Dissolve 1 Tablespoon of yeast in 2 TB warm water. No need for it to proof. Add 1 1/3 cup of warm water to mixture. Mix in 3 Tablespoons of brown sugar. Gradually add in the 5 cups of flour. You may need more or less depending on your flour. Knead it until it is springy (usually about five to ten minutes). If you want to let it rise you can but you don't have to.

Divide your dough into equal portions (dough that has not risen divides into about 16 portions pretty easily). Shape your pretzels however you want them.

Next, fill a pot with water. Add in the 1/2 cup baking soda. Make sure you add the Baking Soda to the water BEFORE you put the pot on the stove to boil; otherwise you will have a huge mess. Trust me, I learned the hard way :) Bring water to boil.

When water is boiling, drop in prepared pretzels to water. Boil for about 30 seconds or until they float back up to the surface. Remove them and place them on a greased cookie sheet (or ungreased silpat). This is when you want to put salt or whatever topping you want on them.

Bake pretzels for 8 minutes or until golden brown.

Pork Loin and Rice with a twist

Tonight I needed to use some cilantro that I knew was going to go bad if I didn't use it today. Hmmm, what to make with cilantro that ISN'T mexican food. Its not that I don't absolutely love mexican food; its just that the mexican food I make takes SO much time and effort...something I'm lacking these days.

So, instead, I decided to make a pork tenderloin with garlic/onion/cilantro rice. The rice is a recipe that our sweet neighbor in Mexico taught me how to make. Its "the only way" she eats rice. Its delicious!

Pork Tenderloin:

1 tenderloin (I always buy the plain pork and season it myself. Otherwise I find that their seasoning is too strong)
salt and pepper

Directions:

1. Pre-heat oven to 400*.
2. Rub the tenderloin with about a tablespoon of olive oil.
3. Do a light coating of fresh ground black pepper.
4. Rub sea salt around the entire loin. I am VERY generous with the salt. It flavors the meat so perfectly.
5. Put in the oven and cook until meat thermometer says its done. It usually takes 45 minutes to an hour. I always leave it in a little bit longer to get a nice crust on the outside.
6. After you take it out, let it rest for five or ten minutes before you cut it.
7. Eat. Yum!

Rice:

1/4 large onion, diced
3 - 5 cloves of garlic, minced (The amount you use just depends on how much you like garlic. I love garlic so I always use a bit more)
2 Tablespoons chopped cilantro
2 cups rice (whenever we cook rice, we always cook two cups. I don't know why...just what we do.)

Directions:

1. Saute onion and garlic for a few minutes until onions become transluscent.
2. Add rice and let the rice roast for about five minutes. Stir it occasionally so it doesn't burn. You will notice it start to turning a more solid white. That is it roasting.
3. Add water. I always do a 1:2 ratio with my rice (1 cup rice, 2 cups water).
4. Add chopped cilantro and stir.
5. Bring to a boil then turn the heat to a low simmer for about 20 minutes until rice is done. Do not stir while it is cooking.
6. Eat.

French Bread Pizza and Pesto Tomato Soup

Today I accidentally made a very tasty meal. It started with me wanting some french bread pizza. I only had a baguette, cheese, and pepperoni. No sauce. Dang, I hate it when that happens. So, I tried to make some.

1/4 onion, diced
2 cloves garlic, chopped
1 can tomatoes, smashed (diced probably would have worked pretty good too)
1 tsp oregano
1 tablespoon pesto
salt and pepper

Directions:

I sauted the onion and garlic in about a tablespoon of olive oil. Next, I added the tomatoes and oregano. After that mixture cooked for about five or ten minutes, I blended it in my Magic Bullet (Yes I have one and it is absolutely amazing). I left some chuncks in it but not many. Then it needed something more. Abraham had made some pesto the other day that smelled good so I added that too. Made all the difference. Salt and Pepper to taste.

Next, I sliced my baguette into portion sizes. I put a good amount on each piece, then a little bit of cheese, some pepperoni, and a little more cheese. Put in 400 degree oven for 15 minutes.

After getting the pizza all going, I really wanted some tomato soup. It was a very rainy day and it just seemed like it may complete the day for me. All I had was canned soup. Not very exciting and not really something I enjoy. Sooooo, after preparing the soup as it says on the can (soup plus one can of water), I added about a tablespoon of Pesto. Didn't help. Then I had a fabulous idea. I had about of cup of pizza sauce left so I decided to dump it into the soup too. AMAZING! I wasn't sure anyone else would like it (Abraham tends to not enjoy homemade tomato soup...well, at least mine). PJ asked for a taste and loved it. She ate an entire bowl. Abraham ate all of his. I ate mine probably the fastest. AND, even Asher loved it (finally some veggies into that boy).

I love it when delicious accidents happen.

Homemade Mac and Cheese

Homemade Mac and Cheese

Ingredients:

• 1/4 cup butter
• 1/4 onion (diced)
• 2 Tablespoons flour
• 1 cup milk (Less if you want it thicker, more if you want it runnier)
• 1 Tablespoon Dijon Mustard
• 1/2 pound Gruyere Cheese (shredded)
• 1/2 pound Cheddar Cheese (shredded)
• 1/4 - 1/2 cup Parmasean Cheese (shredded)
• 1 pound pasta (I use shells)

Directions:

1. Saute onion in butter for a few minutes, until onions are soft.
2. Mix flour into onion/butter mixture and let cook for a minute or two. Do not let the flour brown.
3. Mix in 1 cup milk and Dijon mustard in onion/butter/flour mixture. Let cook on medium heat. Grate cheese. Begin cooking pasta.
4. After 5 to 10 minutes of mixture heating on stove, slowly begin to add in the cheeses. I like to let each handful of cheese I add melt before I add my next handful.
5. This is the part I do a little differently. I will tell you how to cook for a large group and them how to do individuals.
Group
Combined cheese mixture with pasta and pour into an oven safe pan. I use 8x8 square dish but it doesn't really matter. Some people prefer there to be a crust on top of the mac and cheese. If you want a crust, combined 1 cup bread crumbs with 1/4 cup melted butter and sprinkle over the top of the mac and cheese. Then sprinkle some extra parmsean over the top. Place in 350* oven for 20 to 30 minutes or until the topping has browned. If you prefer no crust, just place the combined cheese mixture and pasta in the oven. I let it stay in until the cheese on the top has slightly browned.
Individual
For individual servings, which is what I prefer to do so we do not waste the heavenly cheese mixture, fill an oven safe bowl (cereal size bowls work perfect) with pasta, pour cheese over the top (usually about 1/2 cup will work), mix together, and place in the oven for 15 to 20 minutes. If you prefer a crust on the top, see above for instructions.

I hope you enjoy this delicious meal as much as I do!

Blackberry Scones

My new favorite breakfast...Blackberry Scones.

Blackberry Scones
(Food Network)

Ingredients
*5 cups all-purpose flour, plus more for hands and parchment
*1 cup sugar, plus more for sprinkling
*2 1/2 tablespoons baking powder
*1 teaspoon salt
*3/4 cup shortening
*1/2 cup butter
*2 cups milk (I, for some reason, only ever need 1 cup)
*1 1/2 to 2 cups blackberries

Icing:
*2 cups powdered sugar
*1/4 cup milk

Directions

Preheat oven to 350 degrees F.

To make the scones: In a mixer, blend dry ingredients, shortening and butter together thoroughly until mixture looks like bread crumbs. Add most of the milk and mix for about 30 seconds. Scrape down sides and bottom of bowl, adding more milk to completely moisten dough. Be careful not to overmix. Flour hands and divide the dough in half and place on 2 pieces of floured parchment paper. Re-flour hands and shape dough into a large circle about 10 inches in diameter. Place about 3/4 cup blackberries evenly on each circle, leaving a 2-inch edge. Re-flour the parchment papers. Re-flour hands and fold up edges to completely cover blackberries. Flatten out scone with floured hands to 10 inches in diameter. Cut into 6 pie shaped pieces and sprinkle with sugar. Bake for 20 minutes, rotating once halfway through the cooking time. Remove from oven and let cool completely.

To make the icing: Combine all ingredients in medium bowl. Mix for about 30 seconds or until thick. Drizzle scones with icing. Let icing harden before serving.

Bagels!

After making these yummy bagels last night, I don't know if I could ever buy bagels again! Try them.

Bagels
(from Better Homes and Gardens' New Cook Book)

Ingredients:

4 1/2 to 4 3/4 cups all-purpose flour
2 packages active dry yeast
1 1/2 cups warm water (110* to 115*)
3 tablespoons sugar
1 tablespoon salt
1 tablespoon sugar

Directions:

In a mixer bowl, combine 1 1/2 cups of flour and yeast. Combine warm water, the 3 tablespoons of sugar, and salt. Pour over flour mixture. Beat at low speed for 1/2 minutes, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon.

Turn out dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover and let rest for 10 minutes. Cut into 12 portions; shape each into a smooth ball. Punch a hole in the center of each. Pull gently to make a 1 1/2 to 2-inch hole. Place on a greased baking sheet. Cover; let rise 20 minutes. Broil 5 inches from heat 3 to 4 minutes, turning once (tops should not brown). Heat 1 gallon water and the 1 tablespoon of sugar to boiling; reduce heat. Cook 4 to 5 bagels at a time for 7 minutes, turning once; drain. Place on a greased baking sheet. Bake at 375* for 25 to 30 minutes. Makes 12.

When you feel comfortable with the recipe, try adding ingredients to it. I made a cinnamon/sugar and hazelnut bagel and it was delicious!

Apple Crisp

Yesterday, I had my first Baking & Cooking Club with a group of wonderful friends. I demonstrated how to make Apple Crisp. While the recipe I used is not one I created, it is the BEST recipe I have found for Apple Crisp. It was delicious and is very simple.

APPLE CRISP

Ingredients:

* 2 large apples

* ¾ cup packed brown sugar

* ½ cup flour

* ½ cup butter

* ¾ cup rolled oats

Directions:

Peel, core, and thinly slice apples. Arrange in buttered 9-inch-round baking dish. Combined brown sugar and flour. Cut butter into mixture as for pastry. Stir in rolled oats. Spoon topping over apples, pressing down lightly. Bake at 350* F. for 35 to 40 minutes. Serve warm with ice cream or whipped cream. Makes 4 servings.

(from The Essential Mormon Cookbook)