Thursday, March 31, 2011

Herb & Cheese Breadsticks

Herb & Cheese Breadsticks
2 1/2 cups flour
2 1/2 tsp yeast
1/2 tsp salt
3/4 cup water warm water
2 Tbsp oil
1 1/2 tsp honey
2 Tbsp butter, melted
Parmesan cheese, shredded
Italian seasoning
Combine 1 1/2 cups flour, yeast and salt.

Combine the water, oil and honey and add to the flour mixture.  

Mix in the remaining flour to make a soft dough.  
Knead 5 minutes.  Cover and let rise 10 min.

Roll into a 9X9 square.  Cut into 9 strips, twist and lay on a greased cookie sheet.
Brush with butter, sprinkle with cheese and seasoning and salt and let rise another 20 minutes (covered loosely).  

Bake 15-20 minutes at 350 degrees

Friday, March 25, 2011

Graham Crackers & Nutella

Graham Crackers

1 cup whole-wheat graham flour 
{can be difficult to find this type of flour;  try Thriftway or Fred Meyer}
1 cup 2 Tbs. all-purpose flour 
1/3 cup packed light brown sugar 
3/4 tsp. baking powder 
1/2 tsp. baking soda 
1/2 tsp. kosher salt 
1/8 tsp. ground cinnamon 
3 oz. (6 Tbs.) cold unsalted butter, cut into small pieces 
3 Tbs. buttermilk 
3 Tbs. honey 
1-1/2 Tbs. unsulfured molasses 
1/2 tsp. pure vanilla extract 

Position a rack in the center of the oven and heat the oven to 350°F.

Put both flours, and the sugar, baking powder, baking soda, salt, and cinnamon in a food processor and pulse until combined.

 Add the butter and pulse until the mixture resembles coarse meal.

 In a small bowl, whisk the buttermilk, honey, molasses, and vanilla. 

Add the wet ingredients to the dry and pulse until a dough begins to form.

Remove the dough from the food processor and transfer to a large piece of parchment. Put another piece of parchment over it. Roll the dough into a 1/8-inch-thick, 16x13-inch rectangle.

Remove the top sheet of paper, trim the rough edges, and transfer the dough along with the bottom layer of parchment to a baking sheet.

With a pizza cutter, divide the dough into 2-inch squares (press just hard enough to cut the dough and not the paper). With a fork, prick each square 3 or 4 times. Bake until golden-brown, 15 to 20 minutes. Let cool on the sheet.

Note: You can bake half a batch of dough and refrigerate or freeze the rest for later use. Divide the dough in two before rolling it, wrap one-half well, and refrigerate for up to 3 days or freeze for up to 1 week until ready to use again for a second batch of crackers. Take the dough out of the refrigerator or freezer at least a couple hours before you plan to bake so it will soften slightly.


Homemade Nut-spread

2 cups hazelnuts 
1/2 cup honey
1/4 cup melted coconut oil
1/4 cup cocoa powder
1 tsp vanilla extract
1/4 tsp salt
1/4 cup milk (might not need to use it all)

1. Heat the oven to 400 degrees. Spread the hazelnuts evenly over a cookie sheet and roast until they darken and become aromatic, about 10 minutes. Transfer the hazelnuts to a damp towel and rub to remove the skins.
2. In a food processor, grind the hazelnuts to a smooth(ish) butter, scraping the sides as needed so they process evenly, about 5 minutes.
3. Add the cocoa and salt and process to combine.

4. Next, add honey, vanilla, and coconut oil and continue to process until well blended, about 1 minute. The finished spread should have the consistency of crunchy peanut butter; if it is too dry, process in a little milk until the desired consistency is achieved. Remove to a container, cover and refrigerate until needed. Allow the spread to come to room temperature before using, as it thickens considerably when refrigerated. It will keep for at least a week.

Wednesday, March 16, 2011

Irish Colcannon

For St. Patrick's Day, of course!

for 4-6 servings
You will need:
4 large russet potatoes
1/3 head of green cabbage, chopped
3 leaves of kale, chopped (remove stem)
3 scallions, chopped
8 Tbsp butter
1 cup milk
salt and pepper

-Bring 5 inches of water to a boil in a large stock pot with a steamer pan or colander inside (to hold the potatoes)

-Peel and quarter the potatoes, then steam in the pot until soft and crumbly.  Approx. 30-40 minutes

-Meanwhile in a smaller pot, melt 4 Tbs butter and saute the cabbage over low heat for about 10 minutes, stirring occasionally. 

-Stir in the kale and saute for 5 more minutes.

-Add the rest of the butter and the scallions.

-Now pour in the milk, bring it just to a boil and turn off the heat. 

-Combine this mixture with the potatoes and gently mash together, adding salt and pepper to taste.

Enjoy, and...
Erin go bragh!

If you have any leftovers, this makes wonderful little pancakes sauteed in oil the next day.