Adventures in Croissant Dough

1/11/14

I always know it's going to be a good day when I wake up wanting to play with bread dough.  And, when I ventured into the kitchen this morning, I discovered that my husband did some serious cleaning before I woke up.  A clean kitchen ALWAYS makes me want to cook something especially time-consuming.

So, I whipped out my mixer and rolling pin and got to work.

Here's a delicious teaser....Look at all of those beautiful layers! 

The full recipe for the dough is offered at the very end of this post. 

Once your dough has risen for one full hour, roll the dough into a 16" x 16" rectangle, approximately 1/8" thick:

Place a few slices of butter in the center of the dough (I used 6 pieces at approximately 1/8" thickness).  I use way less butter than most croissant recipes call for because I feel the dough is already quite rich and I like to let the bread speak for itself.  This is totally your call.

 I also sprinkled 2 teaspoons each of cinnamon and sugar on top of the butter:

Now, fold your butter into your dough by folding one third of the dough:

Then the remaining third:

 Then the top:

 And, the final piece:

 So, now your dough should look like this (so pretty!):

Now, wrap that beautiful pocket of dough in plastic wrap and place in the fridge for at least one hour.

Remove the dough from the fridge and roll flat...I go until I fear the butter is about to burst out of it, then I fold it into thirds and roll it out again.  Fold your dough into thirds one more time, then place back in the fridge for one hour. When you remove the dough from the fridge for the second time, you can begin to shape your rolls!

I rolled my dough to 1/8' thickness and then divided it in half (to eat half now and freeze the rest). 

With the first half, I made jam filled pastries to share with my husband for dessert.  For each roll, I smeared the dough with some homemade jam, then rolled it much like you would for cinnamon rolls.  Then I sliced the roll in half lengthwise and twisted the two halves around one another, pinching them into a neat ring.  I allowed it to rise for 40 minutes and then placed it in a preheated oven at 400 degrees for 12 minutes.

These jam pastries look incredibly complex, but were actually a super quick dessert.   I suggest a Tart Cherry or Balsamic Strawberry jam because it's a lovely contrast to the mellow buttery dough.









I smeared the remaining half with the leftover jam and a few tablespoons of Nutella.  I rolled it into a large log and sliced of a few rolls (about 2" width).  I placed upright in a greased pan, allowed to rise for 40 minutes and baked until set but not cooked (10 minutes).  Once cooled, I covered the rolls and placed them in the freezer.  When I'm ready to cook them, I'll take out of the oven and allow them to thaw and will heat them up at 350 degrees for 5-10 minutes, until properly heated and cooking is completed. 




Cinnamon Roll Croissant Dough:
Ingredients:
- 1 cup warm water
- 3 cups bread flour
- 3 Tablespoons dry milk, blended until a fine powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 Tablespoon yeast
- 2-3 Tablespoons softened butter
(Optional: If making croissant dough, you'll want an additional 3 tablespoons butter, 2 teaspoons sugar and 2 teaspoons cinnamon to be folded into the finished dough)

Method:
- Proof the yeast by placing it in the warm water, mixing lightly and allowing to activate (approximately 5-10 minutes). 
- Add the dry ingredients and knead until smooth (real bakers will place the ingredients in a mound with a well and add the water to the well.  I'm just not that fancy). 
- Place the smooth dough in a floured bowl, cover lightly with a cotton towel and allow it to rise until doubled in size (1 hour).  I like to put my bowl in the oven with the oven light on to give it a little warmth. 
Alternatively, you can skip all the heavy labor and throw this all in the bread maker on the dough setting.  Waaaay easier (and, no fail!).

- Shape your dough as desired!  The instructions at the top of this post are the traditional croissant method...you can skip all the butter, folding, refrigerating if you're just making traditional cinnamon rolls.
- Allow your shaped rolls to rise an additional 40 minutes.
- Bake at 400 degrees until lightly browned.




Get ready for the most delicious smelling kitchen you'll ever have!

Peanut Butter Balls

1/11/14

And, now, for the easiest recipe in my recipe book:
Peanut Butter Balls!

These little beauties have been a staple in my family's kitchen for as long as I can remember.  My mother always had these hanging out in the fridge to fill up my brothers and father between meals.  Now, I do the same thing.  My husband seems to like them as a filling snack and I really enjoy them before or after a really tough workout. 

They're especially fantastic for those of us who are looking to shed all that holiday weight.  Just a few of these can stop a sweet craving and offer some protein between meals. 

Enjoy!
Momma Cadmus' Peanut Butter Balls:
Ingredients:
- 1 cup peanut butter
- 1 cup dry powdered milk*
- 1/2 cup honey

Method:
Mix all ingredients in an electric mixer until well combined.  Spoon up 2 teaspoons at a time and roll into tightly packed balls (will be slightly oily depending on the peanut butter brand).  Place rolled balls into an airtight container with parchment paper dividing the layers.  Will keep in the fridge for 2 weeks (longer, actually, but it starts to dry out after two weeks).

Notes:
*I've noticed that dry milk has gotten grainier in the past few years.  So, I pulse mine in the blender until it's nice and powdery.  This gives the finished product a smoother taste.

Getting Back To Health (Or: How I let being a newlywed sabotage my abs)

1/5/13

I can't see my abs.
My husband and I were married just under 6 months ago.  Now, I knew marriage would be a lot of work, but I certainly wasn't prepared for the toll I'd let it take on my health.

We didn't live together before the wedding.  So, the same week that I was putting the final touches on the wedding details, I was also moving out of my home and into his.  Needless to say, this was a stressful time for both of us.  I don't think he was prepared for just how much change comes with adding an entire household of "stuff" to a house.  For the first few weeks, he politely stepped over my kayak in the entryway and I didn't say anything about his Christmas tree in the dining room.  It's been six months and I'm still not moved in entirely, but it is getting better (the kayak is at least outside now).

I say all of this because I've recently become aware of the fact that such changes to your routine can wreak havoc on your diet and exercise.  I now live in a house that doesn't feel like my own.  I'm still tiptoe-ing around as though I'm a guest.  I stopped my early morning aerobics and my evening toning sessions because they felt too loud or silly to do with another person in the house.  I began making decadent meals daily instead of on special occasions because I had someone to cook for besides myself...as though I needed to constantly prove my cooking abilities.  As I was gaining weight, I noticed my husband staying lean.  And, I realized that I was sabotaging myself by not becoming comfortable in the house and not demanding my own routine as he was able to do. 

He agreed.

One year ago, I was fit.  I ran 5 miles daily, engaged in regular toning, ate healthy and I was proud of my body.  I never would have had the need to "go on a diet" because I was happy with my healthy lifestyle and would have had little weight to lose.

Today, that's not the case. 

So, now that I have identified the problems, I will re-enter a Clean-ish lifestyle and share those recipes and meal plans with you.  "Clean-ish" is my own variation of the ever-popular Clean Eating Lifestyle.  I was able to develop my own version of Clean Eating in 2011-2012.  I have done numerous detoxes (some of those mishaps will be another, more entertaining, blog post) and then I did an 8-month super strict detox diet in 2012 and learned which foods do/do not impact my health.  So, I will share my recipes with you with the caveat that you may exclaim at times, "But, that's not Clean-approved!" And, you'd probably be correct.  But, Clean-ish is the only way I know I can stay committed.  This girl needs her cheese and crackers...and an occasional cheat.

And so it begins...

Ground Rules:
- Drink lots of water: I will have a 24 ounce refillable water bottle with me at all times. Strive for 75-100 ounces per day (refill 3ish times).
- Protein at every meal: I'm a vegetarian, so please note that my proteins will always be Lacto Ovo Vegetarian friendly.
- Take Vitamins: D3, B12, CoQ10, EmergenC, Magnesium, Folic Acid.  NOTE: I spent a good deal of time with a naturalist last year determining what vitamins are necessary for my specific health needs.  So, I know which vitamins I need to get from foods and which ones to take as supplements.  Please take the time to determine which vitamins would be most appropriate for YOU and do not blindly follow someone else's plan.
- Drink a glass of water before succumbing to any cravings.  If the craving is still there after the water and a 2-minute plank, you may consider it.
- No empty-nutrition treats until all my vitamin/protein/hydration needs for the day have been met.
- Exercise daily: If I'm feeding my body all these amazing nutrients, I should be making it stronger, too.  So, cardio and toning must be intentional additions to every day.
- Try to keep total caloric intake each day at 2000; burn approximately 500.
- I will not try to match my husband's eating habits.  He has a different metabolism than I do!

Meal Planning:
Here is a small sampling of how I'll be looking at meal planning---I'm putting a big emphasis on protein and iron and an emphasis on calories until I'm a little leaner and don't have to worry about that anymore:
A note about my Daily Protein Minimum: I'd like to absorb 55-60 g of protein daily, so I'm overshooting that in the first few weeks and then will reduce daily intakes if I feel I'm overdoing it.

Day one:
Breakfast: 1/2 cup homemade granola with 1/2 cup yogurt, 2 cups coffee (260 calories, 16 g protein, 4.3 mg iron)
Snack: Pita bread with hummus (374 calories, 13.3 g protein, 4.3 mg iron)
Lunch:1 cup Egg Salad on wheat pita, baby carrots (450 calories, 21 g protein, 1 mg iron)
Snack: Banana and 1/4 cup almonds (300 calories, 8 g protein, 3 mg iron)
Dinner: 2 Black Bean Patties with Fiesta Salad (450 calories, 12 g protein, 6.2 mg iron)
Snack: Celery with 1/4 cup hummus (110 calories, 5 g protein, 1.5 mg iron)
TOTAL DAY ONE: 1944 calories, 75.3 g protein, 20.3 mg iron

Day Two:
Breakfast: 1/2 cup granola with 1/2 cup yogurt, 2 cups coffee (260 calories, 16 g protein, 4.3 mg iron)
Snack: Pita bread with hummus (374 calories, 13.3 g protein, 4.3 mg iron)
Lunch: Couscous Salad (351 calories, 11 g protein, 2.6 mg iron)
Snack: 3 peanut butter balls (210 calories, 17.3 g protein, 352 mg calcium)
Dinner: Roasted broccoli, cauliflower and onions with baked sweet potato, rice, wheat bread, 1/4 c hummus (400 calories, 10 g protein, 2 mg iron)
Snack:  Banana and 1/4 cup almonds (300 calories, 8 g protein)
TOTAL DAY TWO: 1995 calories, 68 g protein, 15 mg iron

Day Three:
Breakfast: Summer salad (yes, out of season, I know)--2 hardboiled eggs, 1 tomato and 1 avocado (500 calories, 18 g protein, 2.8 mg iron)
Snack: 2 ounces semisoft goat cheese and 10 Melba crackers (310 calories, 15.6 g protein, 2.3 mg iron)
Lunch: Couscous Salad (351 calories, 11 g protein, 2.6 mg iron)
Snack: 3 peanut butter balls (210 calories, 17.3 g protein, 352 mg calcium)
Dinner: Vegetable Pie (425 calories, 10 g protein, 2 mg iron)
Snack: 1/2 Pita bread with 1/4 cup hummus (187 calories, 7.5 g protein, 2.5 mg iron)
TOTAL DAY THREE: 1983 calories, 79.4 g protein, 12.2 mg iron

Recipes:
I'll offer additional recipes each time I post.  Today, I'll share my recipe for Granola.

Homemade Granola
Ingredients:
- 3 cups rolled oats (not quick oats)
- 1 cup almonds
- 1 cup raisins
- 1 cup dried peaches
- 1/2 cup chocolate chips
- 1 tsp cinnamon
- 1 tsp almond extract
- 1/2 tsp cayenne
- 1/2 cup maple syrup and/or honey

Method:
Heat oven to 350 degrees.  Combine all ingredients except for the dried fruits and place evenly on a cookie sheet.  Bake for 20 minutes, lightly stir and bake for an additional 15-20 minutes, until crispy but not burnt.  Allow to cool.  Add dried fruit and store, well mixed, in an airtight container.

Tip:
I store this in pre-measured servings by putting half cup of the granola into 8 ounce mason jars  Then, before I leave for work in the morning, I add Greek Yogurt to the rim, cover and toss in my bag to enjoy over early morning emails.

I'll return with more recipes and photo tutorials soon.  In the meantime, how are you kicking off the new year?  Any similar goals? I'd love to hear your tips and tricks!

2014

01/01/14

Resolutions never jazzed me.  Though, I am constantly making promises to myself that I don't follow through on.  I think it's because I'm always too specific.  I don't like following rules  Guidelines, on the other hand, are right up my alley.  Here is my list of 2014 potential guidelines....

Birthday Carrot Cake

12/31/13

Today is my husband's birthday.

I love birthdays.   (and, of course, I love my husband)

I also really love cake.  And am defiant that nuts, fruits and vegetables have no place in a dessert.   Carrot cake, which he requested, contains all of those things.  But, alas, I can't resist Peter's food requests.  So, I took it as a challenge to create a carrot cake that even I could love.

Carrot Cake:
This is a hybrid recipe, created from inspiration gleaned from the following posts:
- The Baking Pan: http://thebakingpan.com/recipes/cakes/pumpkin-carrot-cake/#.UsK_Hrko7IU
- Life is Great: http://pickyin.blogspot.com/2011/08/carrot-cake-with-maple-cream-cheese.html

 I'm quite pleased with the final outcome!  Though, I recognize I need better photography skills.  

Semi-step-by-step photos/instructions are offered here.  But, scroll down for the full recipe.

- Preheat oven to 350 degrees

- Lightly grease 2 nine inch cake pans (or, desired pan sizes...I chose 6 inch rounds) and line with parchment paper.

-  Prep your raisins by giving them a rough chop.  You can omit this step if you like salads in your cake.  I have chosen to chop things very small since I'd like them to disappear into the batter.

- Prep your carrots and ginger by grating them with a fine grater or zester.  This takes a bit of time, so put on some good music and don't cave into the temptation to use a larger grater....the fine grate makes all the difference in this cake. 

 - At this point in my cake-baking routine, I usually realize that my eggs are cold and I'm too impatient for them to get to room temperature.  So, I just cover them with lukewarm water for a few minutes. 

- By this time, your oven should be pre-heated.  Sprinkle your almond slivers onto a cookie sheet and place in the oven for 10 minutes, or until a very light golden brown.

 - In an electric mixer, combine the oil and sugars, beat for 2 minutes on high.

- Add the almond extract and eggs, beat on high for an additional 5 minutes, until the batter turns a soft caramel color.

- Slowly add the flour, soda, salt, cinnamon, nutmeg and allspice and mix until well combined.

- Add the carrots, ginger, pumpkin, almonds and raisins.  Mix lightly until just combined.












- Divide your batter evenly among your cake pans. Note: I used 2 six-inch round pans for a smaller cake and then baked the remaining batter in 6 jam jars.  The jam jars cook beautifully, creating transportable cupcakes.  Just let them cool, fill to the top with frosting and cover with a lid!  These are a perfect car-trip snack.

- Place in your preheated oven.  Bake for 30-45 minutes, or until a toothpick comes out of the cake clean.

- Invert the pans onto a cooling rack.  Remove the parchment paper.  Allow to cool completely before frosting.

 If you choose to bake any batter in mason jars, here's a super fast tutorial for you....Grease the jars lightly, add your batter, cook for 15 minutes (or until a toothpick inserted into the center of the cake comes out clean), allow to cool. Once cool, scoop out any cake (if it rose too high for frosting to be added), top with frosting, top with garnish, cover with a lid!  I love this method...it's a great way to bring breads and cakes to work for lunch.

 Voila!

Carrot Cake Recipe and Method:
Ingredients:
Cake:
- 1 cup coconut oil, melted
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon almond extract
- 4 large eggs, room temperature
- 2 1/2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 tsp allspice
- 3/4 cup canned pineapple chunks
- 2 cups finely grated carrots (from about 7 large carrots)
- 2 Tablespoons fresh ginger, finely grated
- 1 cup pumpkin puree
- 1/2 cup toasted slivered almonds
- 1/2 cup golden raisins, chopped

Frosting:
- 1 8-ounce container of cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1/4 cup pure Vermont Maple Syrup, room temperature
- 3 cups powdered sugar
- 1 tsp almond extract
- 1/4 cup milk or cream
- Pinch of sea salt

Method:
Cake:
- Preheat oven to 350 degrees
- Lightly grease 2 nine inch cake pans (or, desired pan sizes...I chose 6 inch rounds) and line with parchment paper.
- Prep your carrots and ginger by grating them with a fine grater or zester.  This takes a bit of time, so put on some good music and don't cave into the temptation to use a larger grater....the fine grate makes all the difference in this cake. 
- By this time, your oven should be pre-heated.  Sprinkle your almond slivers onto a cookie sheet and place in the oven for 10 minutes, or until a very light golden brown.
- In an electric mixer, combine the oil and sugars, beat for 2 minutes on high.
- Add the almond extract and eggs, beat on high for an additional 5 minutes, until the batter turns a soft caramel color.
- Slowly add the flour, soda, salt, cinnamon, nutmeg and allspice and mix until well combined.
- Add the carrots, ginger, pumpkin, almonds and raisins.  Mix lightly until just combined.
- Divide your batter evenly among your cake pans. Note: I used 2 six-inch round pans for a smaller cake and then baked the remaining batter in 6 jam jars.  The jam jars cook beautifully, creating transportable cupcakes.  Just let them cool, fill to the top with frosting and cover with a lid!  These are a perfect car-trip snack.
- Place in your preheated oven.  Bake for 30-45 minutes, or until a toothpick comes out of the cake clean. 
- Invert the pans onto a cooling rack.  Remove the parchment paper.  Allow to cool completely before frosting.

Frosting:
- Whip the cream cheese and butter until smooth and slightly fluffy.
- Add the almond extract and pinch of sea salt. 
- Slowly add the remaining ingredients, alternating in small increments between the powdered sugar and milk.  Continue alternating until you have reached the desired consistency for your frosting.

Décor:
I'm really excited about the little cake toppers I made.  You'll note that I ripped this décor idea directly from the blog noted above.  I couldn't resist....I saw those striking caramel toppers and knew I had to learn how to do it.  It was pretty easy...just time consuming. 

Caramel Decoration Ingredients:
- 1 cup sugar
- 1/2 cup water
- pinch of sea salt
- Hazelnuts (or other nut for dipping) 

I used this tutorial: http://bravetart.com/recipes/DecorativeCaramel.  It was really helpful.  Read through the entire thing before giving it a go.  I removed the pan from the heat as soon as it was the exact amber color I was looking for.  But, I didn't account for the fact that the pan would still be hot and continue to cook the caramel, so my decorations are burnt caramel (definitely not delicious).  That being said, I LOVE the color.  I just couldn't use the leftover caramel for anything.   The tips on clean-up were greatly appreciated because - whoa - this can get messy!

Once cooled, I sprinkled a little green-tinted sugar on the base of the design-outline, added crushed pistachios and topped with the decorative caramel hazelnuts!  Easy!

(Mostly) Vegetarian Make Ahead Meals

12/28/13
I really dislike poor grammar.  But, it's late.  And I cooked all day.  Please forgive any errors.

This morning, I opened the freezer and noticed that I was about to cook my last pre-made meal.  So, I took an inventory of the pantry/fridge/freezer and set out on a mission to prepare a month’s worth of meals at no more than $100.   It was a challenge I really didn’t think I could accomplish because my husband and I insist on local  and/or organic foods whenever possible.  I did end up compromising that standard some...we live in a tiny town with few options at the store and I couldn't bring myself to drive all the way to the market (30+ miles) just for groceries. 

In the end, I was able to make almost one month worth of meals for less than $70 (in addition to the groceries I already had on hand).  I realize this is hard to replicate since we all have different items in our pantry (which is why exact recipes are not offered).  But, here’s the process I created to be able to put together  42 meals (61 servings) at $1.14 per serving.  It all took 8 hours, start to finish. 

I take left-overs with me as my lunch at work, so many of the meals are calculated to include that little nugget of information.  Servings are calculated based on how much I know my husband and I will eat---nothing scientific here, folks!

The first thing I did was check out what foods I already had on hand.  Here was my inventory: 
- 1/2 bottle salsa
- Condiments and spices galore!
- Approximately 9 ounces of various cheeses
- 2 wheat tortillas
- Quart of pesto
-  1.5 heads of cauliflower
- 1/2 bag of peas
- 1/2 cup leftover cheese fondue
-  Dried black beans
- tomato juice
- 1 can vegetable broth
- 1 lb ground beef
- 2 chicken breasts
- 1/2 box of lasagna pasta
- 8 sheets phyllo dough
- 3 T cream cheese
- 1 cup almond milk
- 1 cup chickpeas
- A ridiculous amount of wine and beer leftover from the holidays

Then, I went to the grocery story and bought the following groceries:

- 2 cans corn
- 10 cans diced tomatoes
- 5 lb bag of potatoes
- 1 bunch cilantro
-  frozen ravioli
- Cottage cheese
- Greek Yogurt
- Ricotta Cheese
- 2 dozen eggs
- carrots
- slow cooker liners (yes, I cringe that I bought these, but I was short on freezer creativity)
- 8 yellow onions
- 2 cans vegetable broth
- 1 bag fresh spinach
- 1 bag brown rice
- Unsalted butter
- 2 cans tomato paste
- 2 containers of mushrooms
- 10 wheat tortillas
- various bell peppers
- broccoli

- bananas/apples*
- cereal*

GROCERIES = $69.71

 

This is the (Mostly) Vegetarian Menu Plan I created:

2 Lasagna/Lasagna Roll-Ups
Shepherd's Pie
Veggie pot pie
12 Burritos  
14 veggie stuffed potatoes
Roasted Chicken Breasts *
2 Pesto Ravioli Casseroles
Chili
Minestrone
Black Bean soup 
2 Broccoli Chickpea Curry Casseroles 
12 Mini Meatloaf
Veggie Pot Pie *
Spinach Pie
*I realize these are not vegetarian---but, my husband had some meat in the freezer that needed to be used up.

 

PREPARATION INSTRUCTIONS:

Tips for getting set-up: 
1- Place the crock from your slow cooker near your chopping area.  As you discard vegetable pieces, place them in the crock.  When done with your cooking, cover everything with water and cook on low overnight.  I did this and ended up with 1 gallon of delicious veggie broth (plus I kept waking up to the most amazing smell)!
2- Clear your dining room table.  We have a tiny kitchen, so I use that as the staging area for all of the items on this list that direct you to "set aside."
3- Plan and prep tonight's dinner first because, as soon as you finish all of this work, someone will ask, "What's for dinner!?" and you will NOT want to think about it.
4- COMPOST!  Seriously.  Have your compost crock set-up next to your chopping area.  Don't even think about sending those valuable resources to the landfill!

Step One:  Wash 15 potatoes, prick with a fork and place in the oven at 350 degrees.   Set timer for one hour (when that timer goes off, check the potatoes for doneness and turn off the oven, but keep the potatoes in the oven as it cools).

Step Two: Place 6 cans diced tomatoes, 1.5 cans tomato paste and 1 cup tomato juice in a large pot, allow to simmer, uncovered, for approximately 10 minutes.  Season with pesto, salt, sugar, garlic powder, onion powder and oregano.

Step Three:  Dice 7 onions and sauté with olive oil until translucent.  Set aside.  Sauté mushrooms in butter. Set aside. 

Step Four: Dice and separate into bowls: red pepper, green pepper, yellow pepper, carrots, broccoli, cauliflower. Place  frozen peas in a bowl to allow to thaw.  Place frozen spinach in a bowl and allow to thaw.  Set aside all bowls of prepared vegetables.

Step Five: Rinse and pick through 2.5 cups of dried beans.  Place in a pressure cooker and cover with 9 cups water, 1 teaspoon salt and 1 T oil.  Bring to pressure, cook on high for 10 minutes and allow to release pressure naturally.  

Step six: While beans are cooking, boil lasagna noodles until al dente.

Step Seven: Combine full container ricotta cheese, 2 T pesto, 1/2 container cottage cheese, 2 eggs, 2 ounces shredded cheese and salt/pepper/oregano to taste.  Mix lightly.

Step Eight: Lasagna: Assemble the Lasagna by layering tomato sauce, noodles and ricotta mixture.  When complete, set aside and allow to cool before placing in freezer. 

Step Nine: Ravioli Casserole: Assemble ravioli casseroles by layering tomato sauce, frozen raviolis and fresh spinach. When complete, set aside and allow to cool before placing in freezer. 

Step Ten:  Using an electric mixture, combine 3 T softened butter, 2.5 cups flour, 1 t salt, 1 t baking powder, 2 T oil, 2 T water until a soft dough forms.   If dry, add more liquids.   Roll out dough to 1/8” thickness.  Line the Shepherd’s Pie dish with  2/3 of the dough.  Use the remaining dough to cut a top layer of crust for the pot pie (you can get an exact size by using the bowl as a guide...see picture below).

 

Step Eleven:  Place 1/2 of the cooled mushrooms, 1/4 cup onions and one can of vegetable broth in a blender and puree until smooth.

Step Twelve:  Place 1/2 the peas, 1 can corn, 1.5 cups onions, 1 cup broccoli, 1 cup carrots and 2 cups cauliflower in a pot with oil.  Saute for 5 minutes.  Remove 1/2 the mixture and set aside (you’ll use it in Step Fifteen).  Sprinkle remaining mixture  with 2 T flour and mix until well combined.  Add the broth from the blender and cook until thick.

Step Thirteen:  Scoop 1/2 of the vegetable/broth mixture into the prepared Shepherd’s Pie crust. 

Step Fourteen: Veggie Pot Pie.  Return the remaining mixture to the stovetop and add leftover cheese fondue until well mixed.  Add 1 T pesto.  If dry, add milk/cream as desired.  Place contents of the pot into the Pot Pie dish.  Cover with prepared pie crust, place 2-3 slits on the top of the crust.   When complete, set aside and allow to cool before placing in freezer. 

Step Fifteen: Stuffed Baked Potatoes. Remove the baked potatoes from the oven.  Cut 15 pieces of aluminum foil, approximately 8”x8”.  Cut each potato in half, lengthwise, and scoop out half of the potato’s meat.  Fill the potato with the sautéed vegetables from  Step Twelve, close and wrap tightly in aluminum foil.  When complete, set aside and allow to cool before placing in freezer. 

Step Sixteen:  Shepherd’s Pie. Mash the leftover potato with one teaspoon salt and 1/4 cup Greek Yogurt.  When smooth, scoop mashed potatoes on top of the Shepherd’s Pie.  When complete, set aside and allow to cool before placing in freezer. 

Step Seventeen:  Black Bean Soup.  In the pot used for the veggies (don’t wash it yet!),  mix 1/2 cup onions, 1 tsp turmeric, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp paprika and 1 can diced tomatoes.  Allow to simmer for 3 minutes.  Add 2-3 cups beans, 1/2 cup vegetable broth, 1/2 jar salsa, 4 T cream cheese and 1/2 cup Greek Yogurt.  Mix well and then, using a potato masher, mash 2/3 of the soup.  When complete, set aside and allow to cool before placing in freezer. 

Step Eighteen:  Spinach Pie:  Butter a pie pan.  Layer the phyllo sheets on the pie pan (no need to butter between layers).  Melt 2 T butter.  In a large bowl,  combine 2/3 of the thawed spinach (Step Four), 2 eggs, 1 t salt, remaining cottage cheese and seasonings of your choice.  Place on top of the phyllo sheets.  Wrap the phyllo sheets to the top of the spinach (will not cover the spinach completely).  Brush the melted butter on top of the phyllo sheets.  Cover with aluminum foil. When complete, set aside and allow to cool before placing in freezer. 

 

Step Nineteen:  Broccoli Chickpea Curry: In a large bowl, combine the remaining broccoli and cauliflower.  Add one cup of canned chickpeas, 1 T curry powder, 1 cup almond milk, 1 tsp cumin, 1 tsp turmeric, 1 tsp salt and 1/2 cup onions.  Line two bowls the size of (or smaller than) your crockpot with crockpot liners.  Divide the vegetable mixture between the two bowls and place in freezer until set (once frozen, you can remove the mixture from the bowls/liners, place in freezer bags and they’ll be ready for you to cook them in the crockpot.). 
Note 1: I also placed a few dried chilis on top...I had a ton left over from my garden this fall and dried them.  They're perfect for crockpot meals!  It adds a little spice and depth to the meal. 
Note 2: You may also choose to add some lentils and water to this dish...I think I will do that the day I cook it....it wouldn't fit in the bowls.

 

Step Twenty:  Mini Meatloaf: Mix 1 lb. ground beef with 1 T pesto, 2 eggs, 1/4 cup corn, 1/4 cup spinach, 1/4 cup onion, 1/4 cup BBQ sauce and 1/2 cup breadcrumbs. Place in silicone mini-bread molds, pat down, cover with BBQ sauce and allow to freeze.

 

Step Twenty-One: Minestrone: In the still-dirty veggie pot, combine 1/2 cup onions, 1 cup carrots, 4 T pesto, remaining tomato juice and remaining vegetable broth.   Simmer for 15 minutes.  When complete, set aside and allow to cool before placing in freezer. 

Step Twenty-Two: Chili: combine 2/3 of each of the bell peppers, 1/2 cup onions, 1 cup beans, 2 T chili powder, 1 T turmeric, 1 tsp salt, remaining diced tomatoes, and red pepper flakes.  Allow to summer for 15 minutes.    (Feel like cracking open a beer?  Yeah, a lovely stout or Christmas Ale would complement this dish nicely.  Go for it).  When complete, set aside and allow to cool before placing in freezer. 

Step Twenty-Three: Burritos:  combine remaining bell peppers, remaining onions, remaining beans, 1 tsp cumin, 1 tsp chili and other seasonings as desired.  Saute for 10 minutes, until tender.  Wrap each tortilla with cheese and 1/4 cup of the bean filling.  When complete, set aside and allow to cool before placing in freezer. 

Step Twenty-Four: Mushroom Risotto: Open a bottle of wine under the guise of making risotto.  Line a bowl (that fits inside your crockpot) with a crockpot liner.  Fill liner with 1.5 cups brown rice, remaining mushrooms, 3 cups broth or water and 1/2 cup wine.  Freeze.  Once frozen, remove from liner and store in a freezer bag (reuse liner). 

Step Twenty-Five: Pour a gigantic glass of wine and put on your favorite music, because you have a lot of cleaning to do...  On second thought, don't dirty another glass; drink straight out of the bottle.

 

 

Cooking and Prep Notes:

1 Lasagna (3 servings): Be sure to prepare this in an oven safe container.  Take out of freezer and bake at 350 for 60-90 minutes (less time if thawed.)

Lasagna Roll-Ups (2 servings): Be sure to prepare this in an oven safe container.  Take out of freezer and bake at 350 for 60-90 minutes (less time if thawed.)

Shepherd's Pie (4 servings): Be sure to prepare this in an oven safe container.  Take out of freezer and bake at 350 for 60-90 minutes (less time if thawed.)

Veggie pot pie (3 servings): Be sure to prepare this in an oven safe container.  Take out of freezer and bake at 350 for 60-90 minutes (less time if thawed.)

12 Burritos (6 servings): Remove from freezer, unwrap (if you individually wrapped them in foil) and microwave on high for 3-4 minutes. 

14 veggie stuffed potatoes (7 servings): Remove from freezer, unwrap (if you individually wrapped them in foil) and microwave on high for 3-4 minutes. 

Roast chicken breasts (1 serving): Remove from freezer, allow to thaw overnight in the fridge, pat dry, cover in oil, sprinkle with seasonings, bake at 350 for 45 minutes or until a meat thermometer reads 165 degrees.

2 Pesto Raviolis (5 servings):  You can prepare this to either be cooked in the oven or prepared in the crockpot.  I chose the crockpot method this time.  I lined a dish that is the approximate size of my crockpot with a crockpot liner, assembled the dish, allowed to freeze, then removed from the dish and placed in a Ziploc bag.  On the day you wish to prepare this meal, take it out of the freezer before you leave for work and plug your crockpot into a timer that is set to start 5 hours before you arrive home from work.  Set your crockpot to low and allow to cook while gone.  When you get home from work, remove the lid and allow to cook an additional 20-30 minutes.  

Chili (4 servings); Remove from freezer and cook for 5-6 hours on low (either in the crockpot or stovetop).  

Minestrone (3 servings): Remove from freezer and cook for 3-4 hours on low (either in the crockpot or stovetop).  You can store this in large pyrex dishes.  This time, I stored them in the freezer in mason jars.  Leave at least two inches of headspace to allow for freezing. 

Black Bean soup (2 servings): Remove from freezer and cook for 3-4 hours on low (either in the crockpot or stovetop).  You can store this in large pyrex dishes.  This time, I stored them in the freezer in mason jars.  Leave at least two inches of headspace to allow for freezing. 

2 Broccoli Chickpea Curry (6 servings):  I lined a dish that is the approximate size of my crockpot with a crockpot liner, assembled the dish, allowed to freezer, then removed from the dish and placed in a Ziploc bag.  On the day you wish to prepare this meal, take it out of the freezer before you leave for work and plug your crockpot into a timer that is set to start 6 hours before you arrive home from work.  Set your crockpot to low and allow to cook while gone.  When you get home from work, remove the lid and allow to cook an additional 20-30 minutes.   Serve over rice.

12 mini meatloaf (6 servings): Remove from freezer, place on a cookie sheet and bake at 350 until cooked through. 

Veggie Pot Pie (3 servings): Be sure to prepare this in an oven safe container.  Take out of freezer and bake at 350 for 60-90 minutes (less time if thawed.)

Spinach Pie (4 servings): Be sure to prepare this in an oven safe container.  Take out of freezer and bake at 350 for 60-90 minutes (less time if thawed.)

1 Mushroom Risotto (2 servings): Place frozen risotto in crockpot on low for 5-6 hours, checking frequently (I've never made this one before, so please note that these instructions may change). 

*You'll note that I bought more eggs than I needed, plus apples, bananas and cereal that are all not utilized in the recipes above...that is because those are our breakfast food items.  The cost and servings of those items are not factored into my final number...but, were included in this list so you could see that we have breakfast, lunch and dinners all planned for the month!

Admittedly, this is not the most diverse menu plan!  We usually have a number of Indian, Mediterranean and other veggie-based, uber-healthy dishes.  Plus, there were a few unsustainable items purchased purely out of the decision NOT to drive all the way to the next town over (has more grocery options). The next round will be more eco-friendly.  But, those will have to come on another day….for tonight, I am going to finish my wine and go to bed. 

 

Rose Bush Bread

I was inspired (or, should I say, "Pinspired") by a recent photo on Pinterest:
http://pinterest.com/pin/439875088575607831/

There was no accompanying recipe, but the photo tutorial was enough for me to get cooking.

So, I made two bread recipes and set out to recreate this beauty.  It was just a first attempt, but I'd say It was quite successful...


Rose Bush Bread, Annie Laurie Cadmus

 

I actually made two: one for Peter and I and one for our new neighbors.  So, I made one recipe of wheat and filled it with a tomato pesto and then another recipe of white bread that I filled with basil pesto.  Each of the "rose bushes" had alternating rolls of white and wheat to add some variety.  The pestos added a beautiful touch of color and really jazzed up the (already delicious) bread recipe.

 

Since I have only recently moved into my new home (with a handsome new husband, I might add), I have absolutely no idea where my camera is.  So, I guess I'll just have to make this recipe again once I find it so I can offer you additional photos of the actual process.  Until then, the Pinterest link above and the instructions below will have to suffice!

 

Here is how I did it---(these instructions are for ONE recipe, not two as I referenced above).  I used my mom's never-fail roll recipe...

 

Darlene's Butter Rolls:

1 1/3 C warm water

4 T melted butter

4 T powdered milk

2 t salt

2 T sugar

4 C flour (any mixture of white/wheat works!)

2 t yeast

For finishing: if you choose, you can brush 2T of milk, water or egg whites onto the dough

 

Method:

*Yes, there are lots of instructions, but please know that this is SUPER EASY!!!!  Even if you've never made bread before.

1.) Mix the yeast and water, allow to bloom (~10 min)

2.) While your yeast and water mixture sits, combine all the dry ingredients and melt your butter.

3) Add the butter and water/yeast mixture to the dry ingredients and mix, using a wooden spoon.

4.) Once all ingredients are incorporated and forming a sticky ball, place on a well-floured surface and knead for a few minutes until you have a smooth ball of dough.  (tip: If your dough is sticky, keep adding small bits of flour.  If too dry, add more butter or water.)

5.) Place dough in a well-floured bowl and allow to rise in a warm location for one hour. 

6.) While dough is rising, place a large square of parchment paper in a 10" round cake pan.  Lightly flour the surface so your bread can be easily removed after baking.  You can also set-up your cooling rack during this time. 

7.) On a floured surface, cut the dough into four equal pieces.

8.) Roll each piece into an (approximate) 8" x 12" piece.

9.) Spread your filling of choice evenly across the square of dough (the possibilities are endless: cinnamon butter, sundried tomatoes, cream cheese, pestos, etc.!)  If you prefer no flavor additive, then just brush the dough with melted butter.

10.) Roll the dough lengthwise.

11.) Cut each piece in the following manner: 2" from each end.  Then, cut the center in half.  Then, cut the two center pieces on a diagonal so you're left with 4 center pieces and two end pieces with each of the four rolls (I promise, one of these days, I'll offer a photo tutorial!!!!)

12.) Place the end pieces, cut side down, in the center of your parchment-lined cake pan.  Arrange in the center to your liking.

13.) Add the center pieces as a border along the outside of the end pieces, alternating which side is facing up...rearrange as necessary until you've created the visual masterpiece you wish to present to your guests.

14.) Place a dish towel over the cake pan and allow the dough to rise in a warm place for about one hour. 

15.) Lightly brush milk (for a soft texture), water (for a shiny gloss) or egg wash (for a crisp and shiny finish) on your rolls, as desired.  You can also choose not to brush anything..it'll still turn out amazing!

16.) Bake the dough in the center rack of your oven at 375 degrees for approximately 20-25 minutes (or until you've achieved the desired level of golden brown on your "rose petals.")

17.) When you remove the bread from the oven, allow to cool in the pan for 5-10 minutes.  Then, lift the bread out of the pan by grabbing the parchment paper and place the bread on your cooking rack

18.) Once cooled, remove the bread from the parchment paper and serve to your guests.  Butter is unnecessary.  This recipe is amazing as is.

 

Thanks to whatever genius first created this beautiful dish!  I cannot wait to be invited to my next party so I can bring this as my offering.