Ladies,
I'd like to remind you that we all still would LOVE YOUR recipes. ;). I'd love some new ideas, especially winter recipes with the cold days we've had lately! Or any Southern Cookin' recipes since I have absolutely none and we're moving there so soon.
Here's the artichoke dip that many of you have tried as of late. It's my FAVORITE dip recipe. My best friends Mom in high school would make it for us whenever we were having a Gilmore Girls marathon and I haven't stopped loving it since.
Recipe:
1 can of artichoke hearts (I do NOT use the marinaded kind. They cost more is the biggest reason, but they also change the flavor)
1 small can of diced green chiles
1 C of mayo
1 C of parmesan cheese
(I've used green onions in here before too, but they're not necessary.)
Directions:
Preheat oven to 350. Combine all ingredients. Put in whatever dish you like to cook dips in. Bake for 20 mins. Serve with tortilla chips, or any kind of cracker.
Posted by: Rachel
Showing posts with label Side dish. Show all posts
Showing posts with label Side dish. Show all posts
Saturday, February 5, 2011
Tuesday, November 23, 2010
Easy Jello Salad
I thought Becca's idea was great and decided to post a Thanksgiving favorite at the Carpenter (my maiden name) house. We were pretty traditional as far as Thanksgiving goes. This was the only recipe I could think of that was unique. It's super easy and yummy but definitely lacking in any health properties.
Ingredients:
-2 drained (small) cans of mandarin oranges
-1 drained can of pineapple chunks
-1 package of orange Jello
-1 (medium, possibly 12 oz?) package of cottage cheese.
-1 tub of extra creamy whip cream.
Drain fruit REALLY well. Runny jello salad is gross. Combine fruit, and jello. It's important you combine these ingredients first or the jello will not disintegrate properly and you'll have odd jello flavoring chunks. Stir in cottage cheese till well mixed. Stir in whip cream. Chill overnight or serve immediately! Makes plenty for a large family.
The traditional way of having this is with Orange jello, but we later experimented with pineapple jello and it is quite delicious and very pretty. Really any flavor would work. Happy Thanksgiving girls!
Posted by: Rachel
Ingredients:
-2 drained (small) cans of mandarin oranges
-1 drained can of pineapple chunks
-1 package of orange Jello
-1 (medium, possibly 12 oz?) package of cottage cheese.
-1 tub of extra creamy whip cream.
Drain fruit REALLY well. Runny jello salad is gross. Combine fruit, and jello. It's important you combine these ingredients first or the jello will not disintegrate properly and you'll have odd jello flavoring chunks. Stir in cottage cheese till well mixed. Stir in whip cream. Chill overnight or serve immediately! Makes plenty for a large family.
The traditional way of having this is with Orange jello, but we later experimented with pineapple jello and it is quite delicious and very pretty. Really any flavor would work. Happy Thanksgiving girls!
Posted by: Rachel
Tuesday, September 28, 2010
Artisan Bread In 5 Minutes A Day
My dear mother in-law, Betty, visited Benjamin and I last weekend. It's always great when she visits (because of many things, but for the purpose of this blog) because she creates fun things in the kitchen I have never thought of. My favorite from this past trip was a homemade bread she shared with me. It's the easiest bread I've ever made, and extremely delicious! This recipe makes a lot of bread, but you can refrigerate (or freeze it, more directions to come) the dough for up to 2 weeks. There are a lot of directions, but it really is easy. The rising is the longest part, and everything else literally takes about 5 mins.
Ingredients:
-3 cups of lukewarm water
-1 1/2 tbsp. yeast (1 1/2 packets)
-6 1/2 cups all purpose white flour
-cornmeal to prevent sticking
Directions for dough:
-Warm your water. It should be slightly warmer than body temp. If it's too cold your bread will just have to rise for longer, no biggie.
-Add yeast and salt to water in a large bowl. If you have a bowl with a lid, that will be perfect for later.
-Mix in the flour. Do NOT knead, this recipe doesn't need it. (Isn't that great to hear??) Mix until everything is uniformly wet with no dry patches. You should have a loose, wet dough mixture.
-Cover the bowl with a lid that is not airtight. My Mother In-Law used a plate that covered the bowl and tilted it sideways, I copy her.
-Allow to rise for about two hours, or until top of dough is flat. Or, if you wish to refrigerate some dough do so now.
Baking:
-Sprinkle cornmeal onto pizza pan, or wherever you want the dough to rise. They suggest pizza pan, but I don't have one so I use a cookie sheet.
-Flour the top of the dough and cut off the piece you wish to use. They suggest a 1 lb. loaf, which is about the size of a grapefruit. The recipe makes 4 loaves this way. Put the rest in the refrigerator until you are ready to use it. They suggest putting it in the fridge the first time you make the dough because it's easier to shape. I didn't, but my loaves aren't very attractive. (See pic. A.)
-With floured hands take the dough and shape it by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. (I stink at this part, but am getting better.) What you want is a smooth rounded dough. Shaping should take 60-90 seconds. (See pic. B)
-Allow to rest and rise on the cornmeal-ed pan for about 40 minutes (no covering is necessary)
-20 minutes before baking preheat your oven to 450, with a baking stone on the middle rack (I also don't have one of these, but it's okay). Place an empty broiler tray (in my house we use a pie tin) for holding water on any other shelf.
-You can flour the top of your dough and slash in pretty designs. You ladies are creative, I'm sure you'll think of cooler stuff than I can write.(See pic. C)
-Slide the loaf off of the aforementioned cornmeal pan and onto the baking stone (or whatever else you use) (Also, see pic. C)
-Carefully, but quickly, pour 1 c. of water into broiling pan (this allows the bread to become crunchy on the outside while remaining moist on the inside). Close the oven door quickly to trap steam.
-The recipe says to bake for 30 minutes, I bake for 18 and it's fine, but my oven is extra hot. Just check on it until the crust is nicely browned and firm to the touch. It may be a lil' soft initially, but will harden more with cooling. (See pic. D)
-Cool completely before slicing and enjoy! It's perfect dipping bread for soup season =).
-Be sure to use your remaining dough in the next 2 weeks. Storing it improves the flavor and texture. It can also be frozen in 1 lb. portions and defrosted overnight in the fridge before baking day.
Ingredients:
-3 cups of lukewarm water
-1 1/2 tbsp. yeast (1 1/2 packets)
-6 1/2 cups all purpose white flour
-cornmeal to prevent sticking
Directions for dough:
-Warm your water. It should be slightly warmer than body temp. If it's too cold your bread will just have to rise for longer, no biggie.
-Add yeast and salt to water in a large bowl. If you have a bowl with a lid, that will be perfect for later.
-Mix in the flour. Do NOT knead, this recipe doesn't need it. (Isn't that great to hear??) Mix until everything is uniformly wet with no dry patches. You should have a loose, wet dough mixture.
-Cover the bowl with a lid that is not airtight. My Mother In-Law used a plate that covered the bowl and tilted it sideways, I copy her.
-Allow to rise for about two hours, or until top of dough is flat. Or, if you wish to refrigerate some dough do so now.
Baking:
-Sprinkle cornmeal onto pizza pan, or wherever you want the dough to rise. They suggest pizza pan, but I don't have one so I use a cookie sheet.
-Flour the top of the dough and cut off the piece you wish to use. They suggest a 1 lb. loaf, which is about the size of a grapefruit. The recipe makes 4 loaves this way. Put the rest in the refrigerator until you are ready to use it. They suggest putting it in the fridge the first time you make the dough because it's easier to shape. I didn't, but my loaves aren't very attractive. (See pic. A.)
-With floured hands take the dough and shape it by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. (I stink at this part, but am getting better.) What you want is a smooth rounded dough. Shaping should take 60-90 seconds. (See pic. B)
-Allow to rest and rise on the cornmeal-ed pan for about 40 minutes (no covering is necessary)
-20 minutes before baking preheat your oven to 450, with a baking stone on the middle rack (I also don't have one of these, but it's okay). Place an empty broiler tray (in my house we use a pie tin) for holding water on any other shelf.
-You can flour the top of your dough and slash in pretty designs. You ladies are creative, I'm sure you'll think of cooler stuff than I can write.(See pic. C)
-Slide the loaf off of the aforementioned cornmeal pan and onto the baking stone (or whatever else you use) (Also, see pic. C)
-Carefully, but quickly, pour 1 c. of water into broiling pan (this allows the bread to become crunchy on the outside while remaining moist on the inside). Close the oven door quickly to trap steam.
-The recipe says to bake for 30 minutes, I bake for 18 and it's fine, but my oven is extra hot. Just check on it until the crust is nicely browned and firm to the touch. It may be a lil' soft initially, but will harden more with cooling. (See pic. D)
-Cool completely before slicing and enjoy! It's perfect dipping bread for soup season =).
-Be sure to use your remaining dough in the next 2 weeks. Storing it improves the flavor and texture. It can also be frozen in 1 lb. portions and defrosted overnight in the fridge before baking day.
A.
B.
C.
D.
By: Rachel
Tuesday, September 14, 2010
Fresh Peach Salsa
Peach Salsa:
-5 medium peaches (or 3 cups), peeled and chopped. We used nectarines instead because they were on sale, not peaches, and it was fine.
-1 large tomato, chopped (1 Cup)
-1/4 cup fresh cilantro, chopped
-3 tbsp. vegetable oil
-2 tbsp white vinegar
-1/4 tsp. salt
Mix all together and serve! I know summer is ending soon, but if we happen to get another warm spell I highly suggest this. Delicious!
Posted by: Rachel
Monday, August 23, 2010
Baked Garlic Fries
In the Bringhurst household we have garlic in every meal...almost. Ben loves garlic, so these little fries excited us. However, I would not say they are so garlic-y that your kids wouldn't like them. When I made it I downsized the recipe to one potato, two people can only eat so many fries. I like recipes that are easily adjustable anyway.
Ingredients:
- 3 cloves minced garlic
- 2 tbsp. oil (I used vegetable)
- 3 large baking potatoes
- 1/2 tsp. salt
- 1 tbsp. finely chopped fresh parsley (I didn't feel like buying a whole bunch of parsley for this one recipe, so I skipped it and it was fine, just not as pretty I would imagine)
Directions:
1. Preheat your oven to 450.
2. Heat the garlic and oil in a small sauce pan over medium heat till garlic is cooked. Strain garlic from oil with a mesh strainer (I didn't have one and improvised instead). Set garlic and oil aside.
3. Peel and cut the potatoes into 1/4 inch sticks (I didn't actually peel mine in an attempt to keep some of the potatoes best vitamins, but the skins burnt and were crunchy even though the rest of the fry was fine. I recommend peeling.)
4. In a large bowl toss oil, potatoes, and salt. Spread on greased baking sheet and bake until golden brown and crispy, about 35 minutes.
5. Remove potatoes and toss with parsley, reserved garlic chunks, and additional salt if you want it.
Serve and enjoy!
Posted by: Rachel
Ingredients:
- 3 cloves minced garlic
- 2 tbsp. oil (I used vegetable)
- 3 large baking potatoes
- 1/2 tsp. salt
- 1 tbsp. finely chopped fresh parsley (I didn't feel like buying a whole bunch of parsley for this one recipe, so I skipped it and it was fine, just not as pretty I would imagine)
Directions:
1. Preheat your oven to 450.
2. Heat the garlic and oil in a small sauce pan over medium heat till garlic is cooked. Strain garlic from oil with a mesh strainer (I didn't have one and improvised instead). Set garlic and oil aside.
3. Peel and cut the potatoes into 1/4 inch sticks (I didn't actually peel mine in an attempt to keep some of the potatoes best vitamins, but the skins burnt and were crunchy even though the rest of the fry was fine. I recommend peeling.)
4. In a large bowl toss oil, potatoes, and salt. Spread on greased baking sheet and bake until golden brown and crispy, about 35 minutes.
5. Remove potatoes and toss with parsley, reserved garlic chunks, and additional salt if you want it.
Serve and enjoy!
Posted by: Rachel
Thursday, August 19, 2010
Scrumptious Squash
Posted by: Rachel
A rule of mine in cooking is to (as much as possible) only buy the fruits and vegetables that are in season. The unfortunate thing about this is, not all vegetables that are in season are tasty. For example, Ben does not like squash, or zucchini, both of which have been fairly cheap lately. However, I found a recipe this week that we both enjoyed! It masks the flavor and sliminess of the cooked squash. It took about 10 minutes to make, which is always nice too.
Ingredients:
- Chopped squash (As many as you'd like. The original recipe calls for three.)
-1 garlic clove minced
-Cream cheese (original recipe calls for a whole box, I used much less than that and it was fine).
-Dried basil leaves to taste
-Salt to taste
1.Microwave the garlic and squash in a covered bowl for about 5-8 minutes, stirring occasionally.
2.Add cream cheese, basil, and salt. Microwave till cream cheese is stirrable, about 1 min.
Stir and serve warm. I was dubious about this recipe, but ended up loving it. Enjoy my friends! =)
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