I spent a lot of time in the kitchen yesterday. Today I am going to share the recipes from yesterday's cooking focus. I have these recipes in a word program...but I can't copy and paste to my blog (am I doing something wrong or is that to help prevent plagarism?), so here are some links as well as 2 recipes.
Here's what I made:
YUCCA BUNS (Pan de Yucca)
I ate that with Pineapple Jalapeño Marmalade (it is fabulous), which I had previosly made. Recipes can be found at:
http://www.foodnetwork.com/recipes/simply-delicioso-with-ingrid-hoffmann/yucca-buns-pan-de-yucca-recipe/index.htmlDATE NUT BREAD (simply divine with cream cheese):
http://www.foodnetwork.com/recipes/date-nut-bread-recipe/index.htmlSIX HOUR TRI-TIP MARINADE:
http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/6-hour-tri-tip-marinade-recipe/index.htmlCan you tell I love FoodNetwork???
Then I also made
KING'S HAWAIIAN BREAD:
http://www.grouprecipes.com/37231/kings-hawaiian-bread---copycat.htmlAnd this, which I could not find on-line.
EX-GRILL FRIENDS (from the
Looneyspoons Cookbook)1 medium zucchini, cut into 1/2" slices
1 small eggplant (about 1/2 pound), unpeeled, cut into 1" chunks
6 small red potatoes, 1/4" slices
1 medium red onion, cut into rings
1 yellow, orange, or red bell pepper, 1" chunks
1 tablespoon olive oil
1/2 cup (2 oz) feta cheese
3 cloves garlic, minced
1 teaspoon rosemary (I would leave this out next time)
1 teaspoon dried basil
1/4 teaspoon pepper
6-12" x15" pieces aluminum foil, sprayed with cooking spray
Prepare grill medium heat setting or preheat oven to 400º.
Combine all ingredients and mix thoroughly. Evenly divide vegetables among the foil. Fold up the sides to create a loosely sealed pouch, so the steam can escape.
Place packets on grill and close lid or place in the oven. Cook 30-35 minutes, until potatoes are tender.
Glen recently bought a bread maker from Savers for $13. At the time I thought he was nuts, but we have been making bread just about every day...and sometimes more than one loaf. We've been experimenting with different flours we are grinding with our grain mill. It's really fun.
Anyway, here is our basic recipe and variation:
MULTIGRAIN BREADIn order, put these ingredients in your bread maker:
9 oz water (1 cup + 2 tablespoons)
2 tablespoons softened butter
1 1/3 cup bread flour
1 cup whole wheat flour
3/4 cup 7-grain cereal (buy in bulk at WinCo)
3 tablespoons brown sugar
1 1/4 teaspoons salt
2 1/4 teaspoons yeast
VARIATION:
I learned at BYU Ed Week last year that when making bread at least 2/3 of the flour needs to be from wheat (whole wheat or white flour) and up to 1/3 can be whatever grain you want. So we take the basic recipe from above and instead of 1 1/3 cup bread flour, 1 cup whole wheat flour, and 3/4 cup 7-grain cereal we do:
1 cup bread flour
1 cup whole wheat flour
and then any combination of brown rice flour, barley flour, spelt (also now available in bulk at WinCo), oat flour so that it adds up to 3/4 cup and 1/3 cup so in the end you are using just over 3 cups worth of flour.
We also have triticale (all you Star Trek fans...remember the episode "The Trouble with Tribbles?" they were eating the triticale), quinoa and millet that we haven't tried yet. Fun, fun, fun. Tell us if we look like we're gaining weight. Might have to cut back a bit.