Category Archives: Meals

Saying More

Last night I posted a picture of some yummy home made pizza. There is another such picture right over there(points right). The recipe for the dough was from my 4H book(but also is in the bead machine book as the same recipe, coincidence?), the sauce was made by my mother(no recipe there, just throw some tomatoes and spices in there and let it simmer) and a cow somewhere made the cheese. The dough was described in the recipe book as “not to thin or thick” and it was. In the 4H book the recipe says it yields 8 servings, which is a lie, this will serve four normal people, or 8 for appetizer-sized pizzas. I made mine with dough, sauce, eggplant, onion, pepper, mushroom, broccoli and cauliflower. The crust tastes really good and fresh and my mom says I can make it again, which means that this was a success! For my project, I still have to make basic white bread, pretzels, bread machine cheese bread and herb loaf. There are also a few recipes from the second year of the project I would like to try such as some of the sweet breads.


Bread Machine Pizza

Note: This will take some time, so plan ahead.

3/4 cup lukewarm water

2 tablespoons oil

2 cups all-purpose or bread flour

1/2 teaspoon sugar

1/2 teaspoon salt

2 teaspoons active dry yeast or 1 1/2 teaspoons quick rise yeast

Combine ingredients according to the manufacturer’s instructions. Select the dough setting and process. When the dough process is complete, take the dough out and knead it for 1 minute. Let rest for 15 minutes. Roll the dough to fit a 14 inch pizza pan or cooking sheet, you can also make mini pizzas. Place the dough on a greased pan or one lined with parchment paper. Press the dough into the pan. Let dough rise in a warm place for 20 to 25 minutes. Spread sauce over top and add cheese and other desired toppings. Bake in a preheated 425F oven for 15 to 25 minutes, depending on the size of your pizza. Remove from oven and let rest for 5 minutes before cutting and serving.


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Filed under 4-H, Breads, Meals, Yeast Bread

Enough Said

I will graciously bestow unto you the recipe later.


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Filed under 4-H, Breads, Meals, Yeast Bread

Twist and Shout

A wood-burning pizza oven baking a pizza.

Image via Wikipedia

Good news bad news situation here. Good news is that today I did a little baking. Bad news is, I killed my sourdough starter. I just kinda forgot about it, and then there was a blueish liquid on top,as well as what looked to be mold around the edges. Maybe this summer, I will try to start another one. Anyway, back to the good news. Today, I saw some rather sad-looking, black-speckeled bananas sitting on our counter and decided to make banana bread. But, I wanted something a little bit different from your average banana bread. It is a twist on the common and familiar, hence the name of this post. I went looking around and found a recipe for Oatmeal Sweet Potato Banana Everything Bread over at Flour Child’s blog. I made it with a fourth of a cup of sweet potato and one and one-fourth cup mashed bananas. My bread did not use oat bran and used all white flour, and instead of buttermilk, I used greek yogurt. I just pulled the loaves out of the oven and they look and smell delicious. Looks like I am going to be doing some more baking because my mom just informed me that she would like home made pizza for dinner, so I am making some. Once again, I looked on and found some good-looking recipes. I chose this recipe, pizza dough, from acouplecooks. To forgo leftovers, I divided it in half for tonight and just set it to rest. Later bakers!


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Filed under Breads, Meals, Savory, Sourdough, Uncategorized

Chili for my Belly

Homemade Chili Powder

Image by via Flickr

Yesterday, I posted the basic recipe for Meatless Chili. I just finished assembling all of the ingredients and it is now simmering away in our crock pot. The predominate smell that is wafting my way is the cumin and tomatoes. As a meat substitute, I used tvp(more can be found about tvp here). This is my first time using tvp and I was amazed at how much the texture was like meat. The color, however, was not. Tvp is beigeish and looked like a sort of super-ground chicken. I made a few tweaks to the recipes and based on how it tastes this time, I will make more(or less) next time I make it. I will know how it tastes in about an hour and a half when the dinner starters. Hopefully people will not be swayed from trying it just because it is meatless. I will post some pictures later.


Tvp Country Chili

From Bob’s Red Mill adapted by Me

Ingredients2 cups TVP® (Textured Vegetable Protein) 2 Tbsp Ketchup  1 Large Onion, chopped 

1 Red Pepper, chopped 

2 Cloves Garlic, chopped 

1 small Carrot, chopped

1 small Celery Stalk, chopped

1 tsp Oil 

2 tsp Chili Powder 

2 tsp Cumin 

2 tsp Oregano, Mediterranean 

½ tsp Paprika 

2- 28oz Cans Tomatoes, chopped 

1/2 pound dried white beans

2 cups Hot Water 

In a large bowl, pour 2 cups of boiling water over 2 cups of TVP flakes (or chunks) and ketchup. Set aside.Heat a large Dutch oven, add 2 Tbsp oil. Saute the onions, peppers, garlic, carrots and celery for a few minutes. Into the TVP mixture, sprinkle seasonings and stir with fork. Add TVP to the vegetable mixture, cook for a few minutes. Stir in tomatoes, kidney beans and 2 cups hot water.Cover and simmer for 30 minutes to one hour. Taste and add salt if needed. If desired, add a 16 oz pkg of frozen corn in the last 15 minutes. Makes 10 Servings. (Note: I finished the chili up in a crock pot for about 1 1/2 hours)

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Filed under Meals, Savory, Soups and Such

Meatless Chili for Lent

Phaseolus vulgaris, white beans

Image via Wikipedia

For our church dinner tomorrow, I am making a meatless chili dish using textured vegetable protein(tvp). Tvp, according to Bob’s Red Mill,  “is made from reduced-fat soy beans and is used to replace or extend ground meats. It is also added to casseroles to add extra flavor and nutrition.” Each serving of tvp contains 12 grams of protein. Along with the beans, this makes the chili a relatively healthy dish. The recipe also looks very simple to assemble(I have never made chili before) and one of the parts of the recipe that I changed is that I am using dried white beans instead of canned beans. This requires for me to start soaking the beans tonight and cooking then for about an hour tomorrow afternoon. I also think that I am going to change some of the spices used, but do not yet know which I will use. Curry powder, perhaps? Maybe some tandoori seasoning. The original recipe only calls for peppers and tomatoes, but I think that i might add some other vegetable, such as carrots, or mushrooms(to keep with the meatless theme).  For now, I will just post the original recipe, but tomorrow, I will post my version and the results on how the chili turned out. See ya!


Tvp Country Chili

From Bob’s Red Mill

Ingredients2 cups TVP® (Textured Vegetable Protein) 2 Tbsp Ketchup 

1 Large Onion, chopped 

1 Green Pepper, chopped 

2 Cloves Garlic, chopped 

1 Jalepeño Pepper, chopped 

2 Tbsp Oil 

2 Tbsp Chili Powder 

2 tsp Cumin 

2 tsp Oregano, Mediterranean 

½ tsp Cayenne Pepper 

2- 28oz Cans Tomatoes, chopped 

2- 16 oz Cans Red Kidney Beans, with liquid 

2 cups Hot Water 

In a large bowl, pour 2 cups of boiling water over 2 cups of TVP flakes (or chunks) and ketchup. Set aside.Heat a large Dutch oven, add 2 Tbsp oil. Saute the onions, peppers, and garlic for a few minutes.

Into the TVP mixture, sprinkle seasonings and stir with fork. Add TVP to the vegetable mixture, cook for a few minutes. Stir in tomatoes, kidney beans and 2 cups hot water.

Cover and simmer for 30 minutes to one hour. Taste and add salt if needed. If desired, add a 16 oz pkg of frozen corn in the last 15 minutes. Makes 10 Servings.



Filed under Meals, Soups and Such

It’s Sourdough Time!

A sourdough starter fermenting.

Does anyone else find the smell of yeast fermenting lovely? Image via Wikipedia

That’s right, ladies and gentlemen, it is that time of the week where you realize that your starter must be attended to. Earlier this week I made some sourdough biscuits with whole wheat flour(they were more like rolls, and they disappeared before I could remember to take a picture)and today I mixed up the beginnings of my all-purpose sourdough bread recipe. I made just a few alterations to the recipe so far. Instead of using all all-purpose flour, I pulsed a cup of rolled oats so that it was fine, but still oaty enough to give the bread some texture; I also added a small handful of whole rolled oats. I also added about 2 tablespoons of cornmeal(I don’t really know I this will affect it at all, I might add more to the final dough). I then used about 1 1/2 cups of all-purpose flour to get the full 2 1/2 cup of flour needed for the first dough. While I had the food processor out, I also whipped up some instant oatmeal mix. And then, I had the idea to make lentil flour. That did not work; lentils are hard little buggers and I wound up with a coarse/fine mixture of the actual lentil and their skin-like covering. Oh well, it was worth a try to see what happened, though the ringing in my ears from the food processor is slightly annoying(just kidding). Over and out!


P.S. Don’t forget to go over to the Sock It To Me Design Contest and look for my design. Find out more here.

Whole Wheat Sourdough Biscuits/Rolls(They are whole wheat becuase last time I refreshed my starter, I added a half cup of whole wheat flour)

1/2 cup sourdough starter

1 cup milk

2 1/2 cups all-purpose flour

1 tablespoon sugar

3/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

Prep all your ingredients ahead, this will help to make things move faster. Place half the flour onto a flat surface. Pour the starter mixture on top. Now, add the salt, sugar, baking powder and baking soda to the flour and mix till blended. Pour the rest of the flour mixture on top of the starter. Now, start to knead in the flour to the starter. Knead just till the dough is mixed. Do not over knead. Roll out the dough to a 1/2 inch thickness. Cut out the biscuits. Place in 9-inch baking dish. Cover with plastic wrap and allow to rise for 1/2 an hour. Bake in a 375F oven for 30 -35 minutes.

Homemade Instant Oatmeal 


2 cups quick-cooking oats, pulsed slightly in food processor
1/2 teaspoon salt
1/4 cup sweetener (dry — like sugar, brown sugar, raw sugar, sucanat, etc.)
1/2 cup powdered (dry nonfat) milk

Mix all ingredients together and store in an airtight container or bag.

To prepare oatmeal: Mix 2/3 cup of dry mixture with 1 cup boiling water in a bowl, stirring to remove lumps. Let stand 1-2 minutes and serve. I would suggest adding your favorite mix-ins(i.e. berries, raisins, yogurt, jam…) and adjusting the sugar to your specific tastes.

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Filed under Breads, Breakfast, Meals, Sourdough

Cup ‘O Tea and Old-Fashioned Molasses Cookies

Gold Medal Century of Success Cookbook

So, because I did not have school today, my Mother, sister, Grandmother and I took the opportunity to go to tea at the local tea house. I had a turkey wrap, apricot white chocolate muffin and part of a ginger bread scone. My tea of choice was an exotic berry blend. The scone was light, fluffy and perfectly spicy; it wave me a crazy gingerbread craving. Thus, I came home and decided to make gingerbread cookies(which apparently are molasses cookies). But first I had to walk and get flour at the grocery across the street. And then I had to figure out how to make the cookies without a hand-held mixer(my arm now hurts). I just finished mixing them up five minutes ago and now have to wait two long hours while they chill in the refrigerator. For dinner tonight, I am making a cold rice-noodle and vegetable bowl. I will use red peppers, onions, broccoli, mushrooms, shrimp, noodles and possible some other vegetables. After dinner, I might get around to doing something with those egg whites…eventually.


Old-Fashioned Molasses Cookies from the Gold Medal Cookbook

Makes 6 Dozen Cookies

1 1/2 cups sugar

1 cup shortening

2 eggs

1/2 cups light or dark molasses

3 teaspoons baking powder

1/2 cup water

5 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon salt

Mix sugar, shortening, eggs and molasses. Dissolve baking soda in the water; stir into molasses mixture. Stir in remaining ingredients. Cover and refrigerate at least two hours.

Heat oven to 375F. Roll dough 1.4 inch thick on lightly floured cloth-covered board. Cut with floured 2 3/4 inch round cookie cutter or other favorite cutter. Place about 2 inches apart on a lightly greased cookie sheet. Bake until light brown, 8-10 minutes. Cool.

Note: Before baking, my family likes to sprinkle colored sugar on the tops of the cookies.

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Filed under Cookies, Meals, Noodles and Stir Fries, Sweet