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1 pineapple
1 head green leaf lettuce
4 lbs red grapes
2 lbs broccoli
4 avocados
1 cantaloupe
3 lb Utah gala apples
6 tomatoes
6 bananas
5 red potaotes
8 guava's
All for $16.50. See here for details. It will be 2 weeks before another pickup from Bountiful Baskets.
My husband dislikes this dish usually. And usually I make this with ground beef and in a past life from a box. There are thousands of recipes on how to make this dish and I've tried probably 999 of them. This one time I struck gold as my stroganoff hating husband loved this dish and asked for me to make it again. The flavors were quite good and melded together nicely. The recipe originally called for beef tenderloin but that's too pricey for me so I used round steak that I cut against the grain to make it more tender.
Beef Stroganoff
adapted from America's Test Kitchen Family Cookbook
salt
8 ounces egg noodles
3 tablespoons unsalted butter
2 tablespoons vegetable oil
12 ounces white button mushrooms, trimmed and halved
12 ounces round steak, cut into 1/8 inch strips against the grain
pepper
3/4 cup beef broth
1 onion, minced
1 1/2 teaspoons brown sugar
1 teaspoon tomato paste
1 tablespoon all-purpose flour
1/2 cup low-sodium chicken broth
1/3 cup sour cream
Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and the noodles and cook, stirring often, until they are almost tender but still firm to the bite. Drain the noodles, then return to the pot and toss with 2 tablespoons of the butter. Cover to keep warm.
Meanwhile, heat 1 tablespoon of the oil in a 12 inch skillet over medium high heat until shimmering. Add mushrooms and 1/4 teaspoon salt and cook until lightly browned, about 5 minutes, then transfer to a bowl.
Pat the beef dry with paper towels, then season with salt and pepper. Add the remaining 1 tablespoon oil to the skillet and return to medium high heat until just smoking. Brown the beef, about 5 minutes, then transfer to the bowl with the mushrooms.
Add 1/4 cup beef broth to the skillet and return to medium heat. Simmer, scraping up any browned bits, until syrupy, about 1 minute. Transfer the broth to the bowl with the mushrooms and beef.
Add remaining 1 tablespoon butter to the skillet and melt over medium heat. Add the onion, brown sugar, and tomatoe paste and cook until the onion is slightly browned, about 5 minutes. Stir in the flour and cook 1 minute. Whisk in the chicken broth and remaining 1/2 cup beef broth and simmer until thickened, about 2 minutes.
Add any accumulated juices from the mushrooms and beef. Stir about 1/2 cup of the sauce into the sour cream, then stir the sour cream mixture into the sauce. Add the mushrooms and beef and warm through. Season with salt and pepper to taste. Serve over the warmed buttered egg noodles.
This bread ranks third after the Egg Harbor bread and the First Loaf as my favorite bread so far. I'd say this has been the favorite of the kids so far as they took a loaf to split between them. This is a fairly easy bread to bake and requires only a few ingredients. I have to admit I'm really having fun trying all the different types of bread. I am surprised at how different breads can taste just be altering directions or ingredients.
Sister Virginia's Daily Loaf
Bernard Clayton's New Complete Book of Breads
1 package dry yeast
1/4 cup warm water (105-115 degrees) , plus 1 cup water
1 cup milk
2 tablespoons sugar
2 teaspoons salt
4 tablespoons butter, room temperature
7 cups bread or all purpose flour
1/2 tablespoon butter, melted
2 medium loaf pans, greased
In a small bowl or cup dissolve the yeast in 1/2 cup warm water. Stir to dissolve and set aside. Warm the milk in a large saucepan and add the sugar, salt, and butter. Add one cup water. Pour in the yeast mixture and stir together with a large wooden spoon.
Pour in 3 cups flour and beat for 3 minutes with the flat beater on your mixer. The batter will be smooth. Continue adding flour, 1/2 cup at a time, working the dough until it cleans the sides and bottom of the bowl.
Knead 8 minutes with the dough hook on your mixer. Place dough in a greased bowl, cover tightly with plastic wrap, and leave at room temperature until it has doubled in bulk, about 1 hour.
Turn the dough out and knead briefly to press out any gas bubbles, and divide into 2 equal pieces. With your hands, press the ball of dough into an oblong piece the length of the pan. Fold lengthwise and pinch the seam together. Turn the dough over, seam down, and tuck in the ends. Drop into the prepared pan and push down with the fingers to fill the corners. Repeat with the second piece.
Cover the pans and leave until dough has doubled in bulk, the center slightly above the edge of the pan, about 1 hour.
Preheat oven to 350 degrees 20 minutes before baking.
Brush the dough with melted butter, and place on the lower oven shelf. Bake until the crust is a golden brown and the loaves are loose in their pans, about 40 minutes. Thump the bottom crust with the forefinger. A hard hollow sound means the bread is baked. The bottom crust will also be nicely browned.
Remove the bread from the oven and turn the loaves onto a metal cooling rack. This bread freezes well.
I think everyone in my state has tried these potatoes at least once. They are favorites of everyone I know. I'm not a huge fan of them mainly because they are loaded with cream of mushroom and chicken soup which I usually find pretty gross. Then I heard my favorite magazine was reworking the dish for their new cookbook I was excited. I have to say they did a pretty dang good job of turning the dish into something my husband would actually eat. See my husband is not from Utah and there are so many dishes that are favorites here that he just does not like. Funeral potatoes being one of the top items he does not like. However after trying this recipe he said I could make these once a year instead of the never again he usually says.
Funeral Potatoes
Best Lost Suppers Cookbook
4 pounds russet potatoes, scrubbed
2 tablespoons vegetable oil
1 pound white mushrooms, sliced thin
salt
1 onion, minced
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 teaspoon minced fresh thyme
1/2 teaspoon pepper
1 1/2 cups shredded sharp cheddar cheese
8 tablespoons (1 stick) unsalted butter
1 pound ham steak, cut into 2 inch matchsticks
1 cup sour cream
1 1/2 cups cornflakes, crushed fine
Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 13 by 9 inch baking dish and set aside.
Bring potatoes and 4 quarts water to a simmer in a large pot and cook until just shy of tender (a paring knife should glide through the flesh with slight resistance), 10 to 15 minutes. Drain the potatoes and set aside. When the potatoes are cool enough to handle, peel them, then grate the flesh lengthwise on the large holes of a box grater. Return the potatoes to the pot.
While potatoes cook, heat the oil in a large skillet over medium heat until shimmering. Add the mushrooms and 3/4 teaspoon salt and cook until the mushrooms have released their juices and are brown around the edges, 7 to 10 minutes. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the flour and cook for 1 minute.
Whisk in the milk, thyme, and pepper, bring to a simmer, and cook, stirring frequently, until thickened slightly, about 1 minute. Stir in the cheese and 6 tablespoons butter and cook until melted, about 1 minute.
Off heat, stir in the ham and sour cream. Pour the mixture over the potatoes and toss to combine. Transfer the mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in a bowl in the microwave. Stir in the cornflakes, then sprinkle them evenly over the top of the potato mixture.
Place the baking dish on a foil-lined rimmed baking sheet and bake until the potatoes are bubbling and the top is golden brown, 35 to 45 minutes. Cool for 10 minutes before serving.
I'm having fun working my way through this bread book. I'm almost done working my way through the white breads and the whole wheat breads are coming up soon. I'm not doing every recipe in the book, just the ones that I know we will like. One thing I've learned is homemade bread does not last long in my house. It seems I'm baking bread about every 2-3 days. Store bought bread goes moldy long before we eat it all. Having said that my favorite white bread I've baked so far has been the Egg Harbor bread. This buttermilk bread comes in really close to the Egg Harbor bread. The flavor is quite good in this buttermilk bread with none of the funky after taste in the store bought buttermilk bread. This has been the favorite bread of my kids. Both loaves were gone in less than 24 hours with most eaten by the three of them.
Buttermilk Bread
adapted from Bernard Clayton's New Complete Book of Bread
5 to 5 1/2 cups bread or all purpose flour
3 tablespoons sugar
2 teaspoons salt
1/4 teaspoon baking soda
1 package dry yeast
1 cup water
1 cup buttermilk
1/3 butter (The cookbook called for shortening but I prefer butter to shortening)
1 egg, beaten
2 medium greased loaf pans
In a large mixing bowl stir together 2 cups flour, sugar, salt, baking soda, and yeast. In a saucepan combine the water, buttermilk, and butter and place over warm heat to warm. Warm until the butter melts. Because of the buttermilk the mixture may look curdled. Gradually add the liquid to the the dry ingredients and beat for 2 minutes with the flat beater on your mixer. Add one cup flour to make a thick batter and beat for 2 more minutes. Switch to a dough hook and work in the remaining 2 to 2 1/2 cups flour. Add the flour gradually, until the mass of dough is soft and not sticky.
Knead until the ball of dough is smooth and elastic-about 8 minutes. If the dough is slack and soft and has a tendency to stick add sprinkles of flour. It will pull away cleanly from the sides of the bowl when it has enough flour.
Place the dough in a greased bowl, cover tightly with plastic wrap and put in a warm place until the dough has doubled in bulk about one hour.
Punch the dough down and cut into 2 pieces. Turn the cut side under and gently press and pat the dough into an oblong shape that will fit tightly into the pan.
Cover with waxed paper and return to a warm place for about 45 minutes or until the dough has risen about 1 inch above the edge of the pan.
Preheat the oven to 375 degrees about 20 minutes before baking.
Bake for about 40 minutes or until the crust is golden brown and a loaf sounds hollow when thumped on the bottom. If the bottom is soft and the bread does not seem brown enough, return the loaf to the oven without the pan for another 5 to 10 minutes.
Place the loaves on wire racks to cool.
I love McDonald's sausage Mcmuffins. However I am sure their mcmuffin is loaded with ingredients I'd prefer to keep out of my family's diet. I used my homemade muffins for this but you could buy English muffins from the store. I buy the country sausage and shape it into patties myself but again you could buy the preformed sausage patties if you'd prefer. I freeze mine with everything but the egg. I make the egg while the muffin is defrosting in the microwave if the person who is eating it wants the egg. I prefer mine without the egg. These also make great late night snacks or even after school snacks.
1 English muffin, my recipe, toasted
1 slice cheddar cheese (you could use those American cheese slices if you like the processed stuff)
1 sausage patty, cooked
1 fried egg, if desired
Place cheese on muffin followed by sausage, and egg (if using). Serve.
To freeze, leave egg off, build as listed above and wrap in freezer paper then place in a sandwich bag.
Not too shabby for $14 for all the produce, bread, and lentils. The bratwursts were $3.25.
4 avocados
10 Utah Golden Delicious apples
9 pears
8 bananas
1 cabbage
1 2lb bag carrots
2 eggplant
1 3lb bag of organic Utah yellow onions
2 organic Utah spaghetti squash
1 lb lentils
Stone Ground's Artisan wheat loaf
To find out how to order click here.
First the winners of the tomato paste tubes:
Here are your random numbers:
13 6
Timestamp: 2009-10-24 15:18:57 UTC
Number 6 is Frieda
Number 13 is Charmed
If you'd email your address at n_baron@msn.com I'll get them in the mail next week.
On to the treats! You can make these Halloween doughnut holes with holes you buy from the store or with the holes from the yeast filled doughnuts I posted here. If you buy the plain doughnut holes from the store you'll still need to make the glaze so you can roll the doughnut holes through them, color the glaze for a more Halloween feel if you'd like. After putting glaze on your doughnut holes roll them through Halloween candy sprinkles or colored sugar sprinkles. I put the finished doughnut holes on skewers to serve them to the kids.
Last chance to enter my giveaway for the tubes of tomato paste. 5pm tonight is the closing of the giveaway and I'll announce the winners tomorrow. Click here to enter.
My boys love doughnuts. They are always asking for a doughnut when we go to the store or drive past Krispy Kreme. I think the price of doughnuts are high and hate buying doughnuts. My husband usually treats them to a doughnut once a week or once every two weeks. However now that I've made my own I think our days of buying those overpriced doughnuts are over. These doughnuts barely last one hour in the house. They were that good. They really weren't hard to make. You can even start making these the night before and then refrigerate the dough for hot doughnuts in the morning. Just complete the recipe through the first rise the day before, then refrigerate the dough overnight, then roll, cut, and cook them in the morning.
Yeast-Raised Glazed Doughuts
King Arthur's Baking Companion
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup (1 3/4 ounces) sugar
2 1/4 teaspoons instant yeast
3 cups (12 3/4 ounces) unbleached all purpose flour
1 large egg
1 cup (8 ounces) milk
2 tablespoons (1 ounce) butter, melted
1/2 teaspoon vanilla extract
6 cups (2 pounds) vegetable oil or shortening (2 1/2 pounds), for frying
Glaze
1/4 cup (2 ounces) milk
2 cups (8 ounces) confectioners' sugar
1/4 teaspoon vanilla extract
Whisk together the dry ingredients. In a seperate bowl, combine the egg, milk, butter, and vanilla and stir into the flour mixture, mixing until well combined. Let the dough rest for 5 minutes, then knead 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. Place the dough in a buttered bowl, turn it over to grease the top, and let it rise; covered in a warm place for 1 1/2 to 2 hours, until doubled in bulk.
Deflate the dough and turn it onto a lightly floured surface. Gently roll the dough out to 1/4 inch thickness and cut with a round cutter (or, using a pizza wheel, cut into strips to make cruellers). Cover loosely with greased plastic wrap and let rise again for about 1 hour, until doubled again.
Place oil or shortening in a heavy pan or deep skillet and heat to 350 degrees. Place the doughnuts in the oil, two or three at a time, and fry until golden brown. Turn over and cook the second side. This should take no more than a minute for each side. Overcooking will make the doughnuts tough. Drain on paper towels.
To make the glaze, stir the milk into the confectioners' sugar until it is smooth, then add the vanilla.
When the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts in the glaze, then place on a rack or plate to let the glaze drop down.
This recipe has a little of something for pretty much everyone. It's quick and easy to make. It's great for those watching calories and it was very tasty. I served it with white rice and the nutritional info that I'll post is from white rice but I think this would have been good with brown rice too. The sauce was a little spicy for my kids but they are not fans of anything with any type of spice to it plus I think the majority of the spice was the Chinese mustard I had which is very spicy.
Nutritional info:
1 pork chop and 1/2 cup rice is one serving size
317 calories
7.7 gram fat (sat 2.2, mono 3.4)
protein 23.9 g
carbs 35.8 g
fiber 0.8g
chol 58mg
iron 2mg
sodium 478 mg
calc 49mg
And just a reminder if you have not entered the giveaway for the tomato paste click here.
Pork Chops with Hoisin-Molasses Barbecue Sauce
Cooking Light Magazine March 2008
3 tablespoons sugar
1 tablespoon molasses
3 tablespoons Hoisin sauce
1 tablespoon rice vinegar
1 tablespoon low sodium soy sauce
2 garlic cloves, minced
2 teaspoons Chinese hot mustard
cooking spray
1/2 teaspoon salt, divided
1/4 teaspoon pepper
6 (4 ounce) boneless center-cut loin pork chops, about 1/2 inch thick
4 green onions
3 cups hot cooked white rice
Combine sugar and molasses in a small heavy saucepan over medium heat. Cook 3 minutes or until sugar melts, stirring occasionally. Stir in hoisin sauce, vinegar, 1 tablespoon soy sauce, and garlic; bring to a boil. Cook 5 minutes or until slightly thickened, stirring frequently. Remove from heat; stir in mustard. Keep warm.
Heat a grill pan over medium high heat. Coat pan with cooking spray. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper over pork. Add pork to pan; cook for 2 minutes on each side or until done. Add pork to hoisin mixture, turning to coat. Keep warm.
Add onions to pan; cook 2 minutes or until wilted. Remove onions from pan, chop. Combine onions, the remaining 1/4 teaspoon salt, and rice; serve with pork.
