Tag Archives: dinner

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 foodgawker.com 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 foodgawker.com 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!

~thechildcooks

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Filed under Breads, Meals, Savory, Sourdough, Uncategorized

Chili for my Belly

Homemade Chili Powder

Image by MarxFoods.com 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.

~thechildcooks

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 

Directions
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

Plenty of Pierogies

Pierogies. Small, noodle dumplings filled with a mixture of potatoes and cheese. Originating from Eastern Europe, they are common in places like Pittsburg and other areas where people from Europe immigrated. They are very simple to make, and the hardest parts is rolling the dough over and over. Oh yeah, don’t think that just because you want your pierogies now doesn’t mean you get them now. It took me about three hours start to finish, with two of those hours vigorously rolling and filling 50 plus little dumplings. It would probably go faster if I had someone helping me, but that didn’t happen. With help, you could probably be done in about 2 hours. Though, seeing that I didn’t have school today because of the large snowstorms that came through the area, I probably wouldn’t have been doing anything better with my time anyway. Serve the pierogies(I just love typing that word, don’t you just love reading it?)in a broth or with gravy, as the main portion of the meal or as a side. You can freeze any leftovers cooked, or uncooked.  The recipe that I used is from momfukufor2. Remember, if you wish to make pierogies, enlist help and start early.

~thechildcooks

Pierogies from Momofuku from epicurious

Makes approximately 50

Dough

3 cups all-purpose flour plus additional for kneading

1 cup water

1 large egg

2 teaspoons vegetable oil

1 teaspoon salt

Filling:

1 1/2 pound russet (baking) potatoes

6 ounces coarsely Cheddar(for plain pierogies, I left this out)

1/4 teaspoon salt

1/4 teaspoon black pepper

Other optional spices include garlic powder, onion powder or whatever you think would taste good

Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour.

Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling until tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt and pepper and mash with a potato masher or a handheld electric mixer at low-speed until smooth.

When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 47 (or so)more balls in same manner.

Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling-pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with lightly floured cutter. Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (If edges don’t adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogies in same manner.

Bring a 6- to 8-quart pot of water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface.If desired, fry in butter or oil until brown.

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Filed under Meals, Savory

Easy BBQ Chicken Sandwiches

I love barbecue sauce! On meat and bread and veggies and I probably would eat it on pasta or rice. Today for dinner we were doing shredded chicken sandwiches and I had a revelation. I saw the idea yesterday on foodgawker and decided to create my simple version of it;pulled chicken sandwiches. I didn’t go through the trouble of roasting my own chicken, making my own sauce or buns though, simplicity is the key here. All together this is a three ingredient meal.

Easy BBQ Chicken Sandwiches

1(four serving) can of white-meat chicken chunks

1 cup of bottled BBQ sauce(your favorite brand)

4 sandwich buns

Heat chicken and BBQ sauce in saucepan with enough water as to not burn it. meanwhile, toast the buns in a toaster oven. After chicken is hot, 5-10 minutes, spoon chicken onto toasted buns and serve. Enjoy! 

~thechildcooks

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Filed under Meals, Savory

Chili for 300

Chili for 300

My church does a program with other churches in our town called Community Dinners. It takes place every Sunday at a different church, providing a meal to the less fortunate. This week was our church’s week to host and we made chili. There was really no recipe, but let me tell you it looks good(we prepared it yesterday and are serving it today), so  thought I would give you a basic recipe.

Ground Lean Beef

Ground Venison

Red and Green Bell Peppers

Onion

Garlic

Pinto Beans

Cannelloni Beans

Chick Peas

Black Beans

Tomatoes

Tomato Juice

Tomato Puree

Cook beef and venison in large pot until browned. Drain off some to all fat and transfer to roasters. In frying pan combine peppers, onion and garlic and cook until they release some juices. Transfer to meat. Add all beans and tomatoes to meat and vegetable mixture. refrigerate until needed. $ hours before needed turn roasters on to heat chili mixture.

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Filed under Meals, Savory, Soups and Such, Uncategorized