Olive Oil is a really good oil to use. It is actually one of the only oils I use, but it does go rancid fairly quickly after opening. To prevent this, after you open olive oil, if you are not going to use it all withing 2 weeks; PUT IT IN THE FRIDGE! Seriously, why pay a bunch for good oil, only to have it go bad and then make your food taste bad? Yes, oil will congeal in the fridge, but the solution is just put it in regular jars so you can scoop it out.
When I first ate at Jacob's family I always wondered how his mom could make such good roasted vegetables and every time I tried to make them at my mom's house they didn't taste as good. I figured it out, it was that at my parents home oil was left out for months and at his house it was refrigerated. (salt and the vegetable themselves also make a difference too)
SO, really, smell your olive oil, if it smells, that means it probably isn't good. Olive oil should not have a strong smell.
Put your olive oil in the fridge.
End of rant.
Tuesday, June 7, 2011
Basic Brown Bread
It's been a while.
Anyways, I have decided it is high time I posted what I consider an essential bread recipe. This is sentiment is especially fueled by my recent visit home.
I was raised on regular store brought bread like most people, however, when I was engaged my mother-in-law opened my eyes to what real wheat bread actually taste like. Ever since (put in motion mainly by my husband's intolerance for preservatives and his hatred of corn syrup) this recipe has been the bread staple in my home. It didn't take long for me to become so used to good bread that I realized how disgusting most store bought wheat bread tastes. Also, now knowing what belongs in bread, I was shocked to see how much junk and filler is put in the general store bread (I know this is sounding harsh, but its still true). Which brings me to my visit to my family. When we came to stay at my mom's, she knowing my picky-ness with bread took me to Walmart to 'have my pick.' Knowing the chances of me finding a cheap good wheat bread there, to be next to zero, I asked if there was a Trader Joe's or Whole Foods nearby (they both actually have really good 100% wheat bread for about $2). She answered no; it was Walmart or nothing. When I saw the bread isle, a faint flicker of hope entered. The sandwich bread isle was HUGE! So I proceeded to go down checking each loaf with the 'basic ingredient's test' (which is are the ingredients something I would use in my bread). The whole isle was all the same!!! reconsideration raisin juice, corn syrup, cheep flour, sodium something or other (not salt), and phosphorus bla-blah. If it was a really expensive loaf (like five dollars) it would use sugar or 'cane juice' instead of corn syrup, but otherwise the ingredients were the same, except the more expensive brands also put oats on the top of the bread so it looks healthy. Anyways, I was disgusted and my son was anxious to get into mischief, so with a last desperate look at the store bakery bread I ended-up leaving empty handed.
Really, though, you should go down a bread isle look at the ingredients sometime.
Now to the recipe. I highly recommend if you have never made bread before, or its been a really long time, you find someone who makes good bread to teach you. Testing the bread for elasticity and learning how to kneed it, is a lot easier to do with an expert showing you. Also, the bread keeps really well frozen, so I recommend making a lot (I make 4 loafs at a time) and freeze the ones you wont eat that week. Also store the bread you are using in the fridge and it will last longer.
(this makes 2 loafs)
1 tablespoon active dry yeast
2 ½ cups water
4-6 cups hard red wheat flour
1 cup all purpose flour (or hi-gluten flour)
1 tablespoon salt
¼ cup olive oil
¼ cup honey
a touch of molasses
In a large mixing bowl dissolve yeast in one cup of warm water. Let stand until creamy, about 5 minutes. Add honey, oil, 4 cups wheat flour, 1 cup all-purpose flour, the rest of the water and salt; mix well. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Grease two 8x4 inch bread pans (if you have lecithin that makes a really good anti-sicking agent). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Once risen, Bake for 20 minutes.
Anyways, I have decided it is high time I posted what I consider an essential bread recipe. This is sentiment is especially fueled by my recent visit home.
I was raised on regular store brought bread like most people, however, when I was engaged my mother-in-law opened my eyes to what real wheat bread actually taste like. Ever since (put in motion mainly by my husband's intolerance for preservatives and his hatred of corn syrup) this recipe has been the bread staple in my home. It didn't take long for me to become so used to good bread that I realized how disgusting most store bought wheat bread tastes. Also, now knowing what belongs in bread, I was shocked to see how much junk and filler is put in the general store bread (I know this is sounding harsh, but its still true). Which brings me to my visit to my family. When we came to stay at my mom's, she knowing my picky-ness with bread took me to Walmart to 'have my pick.' Knowing the chances of me finding a cheap good wheat bread there, to be next to zero, I asked if there was a Trader Joe's or Whole Foods nearby (they both actually have really good 100% wheat bread for about $2). She answered no; it was Walmart or nothing. When I saw the bread isle, a faint flicker of hope entered. The sandwich bread isle was HUGE! So I proceeded to go down checking each loaf with the 'basic ingredient's test' (which is are the ingredients something I would use in my bread). The whole isle was all the same!!! reconsideration raisin juice, corn syrup, cheep flour, sodium something or other (not salt), and phosphorus bla-blah. If it was a really expensive loaf (like five dollars) it would use sugar or 'cane juice' instead of corn syrup, but otherwise the ingredients were the same, except the more expensive brands also put oats on the top of the bread so it looks healthy. Anyways, I was disgusted and my son was anxious to get into mischief, so with a last desperate look at the store bakery bread I ended-up leaving empty handed.
Really, though, you should go down a bread isle look at the ingredients sometime.
Now to the recipe. I highly recommend if you have never made bread before, or its been a really long time, you find someone who makes good bread to teach you. Testing the bread for elasticity and learning how to kneed it, is a lot easier to do with an expert showing you. Also, the bread keeps really well frozen, so I recommend making a lot (I make 4 loafs at a time) and freeze the ones you wont eat that week. Also store the bread you are using in the fridge and it will last longer.
(this makes 2 loafs)
1 tablespoon active dry yeast
2 ½ cups water
4-6 cups hard red wheat flour
1 cup all purpose flour (or hi-gluten flour)
1 tablespoon salt
¼ cup olive oil
¼ cup honey
a touch of molasses
In a large mixing bowl dissolve yeast in one cup of warm water. Let stand until creamy, about 5 minutes. Add honey, oil, 4 cups wheat flour, 1 cup all-purpose flour, the rest of the water and salt; mix well. Add the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Grease two 8x4 inch bread pans (if you have lecithin that makes a really good anti-sicking agent). Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Once risen, Bake for 20 minutes.
Sunday, March 20, 2011
Lemon Rice
I recently came back from visiting my mother-in-law who is the one of the greatest examples to me of taking care of your body by eating good food. I always learn something from her whenever I visit. This time, it was a really good book. It is called "World Vegetarian" by Madhur Jaffery. There is this amazing recipe with stir-fried mushroom that I will share later, when mushroom's go on sale.
The recipe I want to share is Lemon Rice. I've used it this week as a side to lintels, fish, and potatoes and even after three meals, I wish I had more.
To make it cook 2 cups of basmati (or any long-grain rice, I used brown rice) as directed
then in a LARGE frying-pan heat 2 Tablespoons oil over med-high heat. put in 1 teaspoon brown mustard seeds when the seeds 'pop' add 15 fresh curry or basil leaves. stir once then add rice with 2 teaspoons lemon rind and 2-3 teaspoons lemon juice. Enjoy!
Note: I didn't have mustard seeds or fresh curry or basil leaves. Instead I heated the oil and right before I put the rice in I put a 1/2 teaspoon curry powder, 1 teaspoon cumin seeds, and lots of dried basil. It turned out just fine.
The recipe I want to share is Lemon Rice. I've used it this week as a side to lintels, fish, and potatoes and even after three meals, I wish I had more.
To make it cook 2 cups of basmati (or any long-grain rice, I used brown rice) as directed
then in a LARGE frying-pan heat 2 Tablespoons oil over med-high heat. put in 1 teaspoon brown mustard seeds when the seeds 'pop' add 15 fresh curry or basil leaves. stir once then add rice with 2 teaspoons lemon rind and 2-3 teaspoons lemon juice. Enjoy!
Note: I didn't have mustard seeds or fresh curry or basil leaves. Instead I heated the oil and right before I put the rice in I put a 1/2 teaspoon curry powder, 1 teaspoon cumin seeds, and lots of dried basil. It turned out just fine.
Monday, March 7, 2011
Lentils and rice
Originally, I was planing on making my corn and bean chili tonight, but I keep forgetting to soak some beans. (maybe I should do that right now before, I forget again...nope)
Anyways, I felt like I have been eating either sweets or spinach salads lately. So my body has been really craving non-meat proteins. Thus, lentils!
If you don't know about lentils here a Meredith summery:
Lentils are high in both protein, fiber, and some vitamins like beans. They also have a similar taste to light colored beans, but unlike beans they are fast to cook and don't require pre-soaking.
Okay so here's a simple healthy meal.
cook 1/2 cup of brown rice with fine narrow slices of fresh ginger. in another pot lightly saute some finely diced onion and garlic (not too much) in a tablespoon of olive oil then too that pan add 2 cups of water and cook 1/2 cup of brown lentils. Bring to a boil then put on simmer until lentils are tender. Drain any excess water as needed. mix cooked lentils with rice. Salt generously and pepper to taste (if you have white pepper use that, I don't have it but I would have used it if I did)
You body will thank you.
Anyways, I felt like I have been eating either sweets or spinach salads lately. So my body has been really craving non-meat proteins. Thus, lentils!
If you don't know about lentils here a Meredith summery:
Lentils are high in both protein, fiber, and some vitamins like beans. They also have a similar taste to light colored beans, but unlike beans they are fast to cook and don't require pre-soaking.
Okay so here's a simple healthy meal.
cook 1/2 cup of brown rice with fine narrow slices of fresh ginger. in another pot lightly saute some finely diced onion and garlic (not too much) in a tablespoon of olive oil then too that pan add 2 cups of water and cook 1/2 cup of brown lentils. Bring to a boil then put on simmer until lentils are tender. Drain any excess water as needed. mix cooked lentils with rice. Salt generously and pepper to taste (if you have white pepper use that, I don't have it but I would have used it if I did)
You body will thank you.
Tuesday, March 1, 2011
Olive Oil Mayo
I found a general rule for sauces, is the affordable canned stuff is usually gross and full of 'whatever is cheapest and still palatable' ingredients. Now, grew-up with this stuff so my stomach could handle things like miracle whip without a problem, but my husband who had been raised on natural and homemade foods can not (at least without complaining to me). Now, I have never really liked store bought mayonnaise (hence the miracle whip reference, so this presented a delma when I wanted to make certain recipes and sandwiches.
Lucky for me, I have a mother-in-law who gives great cook books! One of which has a good mayo recipe. Here it is:
put 1 egg, 1/2 teaspoon salt, 1/2 teaspoon mustard powder (or if your like me and don't have that, you can cumin), 2 full tablespoons apple cider vinegar, and 1/4 cup olive oil. blend on low then slowly and steadily add 3/4 cup more olive oil to the mixture as it is being blended. When the mayo is a nice thick and smooth constancy, put it in a clean tightly re-sealable container and into the fridge.
It is really good and taste and is a lot better for you then the corn/vegetable oil stuff.
For those of you who are afraid of the raw egg; I was too. The vinegar and the salt really do kill the bacteria though and keep it from going bad. I personally, make sure I use an egg brand I trust. I now actually trust the homemade stuff more, because I know how its was handles after it has been made.
Now enjoy a- Potato salad, tuna fish sandwich, veggie wrap, salad dressing, tomato-basil pizza, ect.
Lucky for me, I have a mother-in-law who gives great cook books! One of which has a good mayo recipe. Here it is:
put 1 egg, 1/2 teaspoon salt, 1/2 teaspoon mustard powder (or if your like me and don't have that, you can cumin), 2 full tablespoons apple cider vinegar, and 1/4 cup olive oil. blend on low then slowly and steadily add 3/4 cup more olive oil to the mixture as it is being blended. When the mayo is a nice thick and smooth constancy, put it in a clean tightly re-sealable container and into the fridge.
It is really good and taste and is a lot better for you then the corn/vegetable oil stuff.
For those of you who are afraid of the raw egg; I was too. The vinegar and the salt really do kill the bacteria though and keep it from going bad. I personally, make sure I use an egg brand I trust. I now actually trust the homemade stuff more, because I know how its was handles after it has been made.
Now enjoy a- Potato salad, tuna fish sandwich, veggie wrap, salad dressing, tomato-basil pizza, ect.
Monday, February 28, 2011
Cajun Tuna
So My husband was actually the one who cooked this one, but I made the seasoning, so that counts, right? Anyways, Trader Joe's had good Ahi Tuna stakes on sale about two weeks ago and yesterday I finally thawed them in the fridge.
We usually just put some salt on our fish and call it good, but I wanted a little richer and spicier flavor. (plus we recently watched the Princess and the Frog, so Cajun spice was in the back of my mind)
Anyways, it was the perfect flavor for the tuna and made for a mouth-watering meal. It also tasted a lot better then I've had at a few restaurants.
Here's how to do:
Mix together 1/2 tablespoon salt with a healthy dash of cayenne pepper, smoked paprika, and black pepper with a smaller dash of onion and garlic powders.
preheat a good weighted skillet with a coating of olive oil over med-high heat.
Rub both sides of the tuna with the seasoning mixture.
Place in pan, reduce heat as needed (but keep in mind fish does well seared to start with. cook until just done.
Enjoy!
We usually just put some salt on our fish and call it good, but I wanted a little richer and spicier flavor. (plus we recently watched the Princess and the Frog, so Cajun spice was in the back of my mind)
Anyways, it was the perfect flavor for the tuna and made for a mouth-watering meal. It also tasted a lot better then I've had at a few restaurants.
Here's how to do:
Mix together 1/2 tablespoon salt with a healthy dash of cayenne pepper, smoked paprika, and black pepper with a smaller dash of onion and garlic powders.
preheat a good weighted skillet with a coating of olive oil over med-high heat.
Rub both sides of the tuna with the seasoning mixture.
Place in pan, reduce heat as needed (but keep in mind fish does well seared to start with. cook until just done.
Enjoy!
Thursday, February 3, 2011
Pudding
So its been awhile. Mainly, because my son decided he only needed one nap a day. Good-bye morning nap time! you will be dearly, dearly missed. So anyways, I've had a few things I meant to post on, but have since forgotten. I repeat meals so often, that they will come-up again. One thing, however, that I have left-out so far is desserts and last-min snack food. Also, my husband has been telling me I should post about the wonderful discovery I've made about cornstarch pudding.
Now, I am not going to claim that this is healthy or even good for you, but it does make my mouth water and is a lot better for you then other desserts. Also, since it has both (although not too bad) fat and sugar I find it actually satisfies my sweet tooth (I tend to still want to eat ice cream when I try to satisfy it with fruit).
Okay so here it is, over medium heat whisk together two cups milk (or milk subsistence, but if you are using a low fat liquid like almond milk either up the butter, egg, OR cornstarch amount) with 2 tablespoons cornstarch, a tablespoon butter and optional one egg yoke, sweeten to taste. The rest is up to you. I actually have been using nesquick and a little vanilla to sweeten and flavor mine lately. I also like vanilla, nutmeg and some agave nectar to sweeten which is probably more healthy.
Enjoy
Now, I am not going to claim that this is healthy or even good for you, but it does make my mouth water and is a lot better for you then other desserts. Also, since it has both (although not too bad) fat and sugar I find it actually satisfies my sweet tooth (I tend to still want to eat ice cream when I try to satisfy it with fruit).
Okay so here it is, over medium heat whisk together two cups milk (or milk subsistence, but if you are using a low fat liquid like almond milk either up the butter, egg, OR cornstarch amount) with 2 tablespoons cornstarch, a tablespoon butter and optional one egg yoke, sweeten to taste. The rest is up to you. I actually have been using nesquick and a little vanilla to sweeten and flavor mine lately. I also like vanilla, nutmeg and some agave nectar to sweeten which is probably more healthy.
Enjoy
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