My Blue Kitchen
Wednesday, February 28, 2007
  Step Away and Nobody will Get Hurt.
Monday, February 26, 2007
  Welcome to the Neighborhood
We wanted to welcome Ronny & Larry to the neighborhood with the gift of bread.

We made some changes to below recipe to try to make it at least a little more healthful. The changes are noted next to the original.

Downeast Maine Pumpkin Bread SUBMITTED BY: Laurie Bennett
"This is a great old Maine recipe, moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving!"

3 - 7x3 inch loaf pans
READY IN 1 Hr 5 Min

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil (I used canola)
2/3 cup water
3 cups white sugar (2.5 cups of sugar)
3 1/2 cups all-purpose flour (1.5 cups ap- 1.5 cups whole wheat 1/2 cup barley)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans. (I used one regular bread pan and one 8 X 8 pan and just checked them with a toothpick)
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Sunday, February 18, 2007
  Lucky Loaf

Sorry, I never posted the Lucky Loaf recipe!!

We have been using the bread machine here about once a week this winter instead of buying bread at the store. We have made this recipe twice and it works well for sandwiches and toast and the kids latest favorite.....egg in the hole. The latest loaf I added some wheat gluten but have not tasted the bread myself to compare the difference. When I asked Neil how the bread was today in his lunch his reply was "It was the best part of the sandwich."

Whole Wheat Honey Bread SUBMITTED BY: Melinda Halvorson
"This is our family favorite! Very moist."

1 - 1 1/2 pound loaf

1 1/8 cups water
3 cups whole wheat flour
1 1/2 teaspoons salt
1/3 cup honey
1 tablespoon dry milk powder
1 1/2 tablespoons shortening ( I use buttah)
1 1/2 teaspoons active dry yeast
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.
Thursday, February 15, 2007
Tuesday, February 13, 2007
Hello, my laptop has officially bit the dust. I am so hoping I can preform CPR long enough to retrieve my files. Many many photos and lots of other stuff............I am anxiously awaiting my beautiful new system that will be arriving tomorrow.
I am taking a web design class at School of Visual Arts and I am LOVING IT! I can't wait to get my new computer and start building stuff. My blue kitchen has been working through the freezer while I focus on designing my website and learning dreamweaver. This morning everyone had those triple berry muffins that were posted awhile ago.
Tonight we will have these leftovers that that I made a month or two ago and froze what we didn't finish. Hopefully, it held up well in the freezer. I've got some sweet potatoes and some other veggies that must be cooked today or they will be bad soon so we will have those with it.
I got the recipe on epicurious. It was incredibly easy and extremely tasty the first time we had it.

Cooking chicken breasts on the bone keeps them exceptionally juicy.

Active time: 20 min Start to finish: 30 min
1 garlic clove
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
1 tablespoon chopped fresh oregano
1/4 teaspoon dried hot red pepper flakes
4 chicken breast halves with skin and bones (2 to 2 1/4 lb)
1 tablespoon olive oil

Mince garlic and mash to a paste with salt using a large heavy knife.

Mash together butter, oregano, red pepper flakes, and garlic paste with a fork until well blended.

Pat chicken dry. Cut a 2-inch-long pocket horizontally in side of each chicken breast half and fill each pocket with 2 teaspoons oregano garlic butter. Season chicken with salt and pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook chicken, skin sides down, uncovered, until well browned, 8 to 10 minutes. Turn chicken over and cover skillet, then cook until chicken is just cooked through, about 10 minutes more. Spread remaining oregano garlic butter over skin of chicken.

Makes 4 servings.
June 2003
Wednesday, February 07, 2007
  Happy Belated Birthday to my Nephew, Jack!
LoLo Lemur Cupcakes
photo and cupcakes from the Rooster Kitchen by LoLo

Happy 3rd Birthday, Jack!!
Tuesday, February 06, 2007
  Bacony Barley Salad with Marinated Shrimp
Eating Well's Healthy in a Hurry Cookbook

3 strips of bacon, chopped
1 1/3 cups water
1/2 teaspoon salt
2/3 cup quick cooking barley (I used regular pearl barley)
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozed) tails removed, coarsley chopped
1/3 cup lime juice
2 cups cherry tomatoes halved (I subbed red pepper)
1/2 cup red onion (I had scallions on hand)
1/2 cup chopped cilantro
2 T extra-virgin olive oil
1 avocado, peeled and diced

1. Cook the bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minuted. Drain on paper towels, discard fat.

2. Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10-12 minutes.

3. Combine shrimp and lime juice in a large bowl. Add the cooked barely; toss to coat. Let stand 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomotoes, onion, cilantro and the bacon; toss to coat. Add teh oil and pepper toss again. Stir in avocado and serve.
Makes 4 servings 1 3/4 cups each.

To make ahead: Prepare without the avocado, cover and refridgerate for up to 2 days. Stir in avocado just before serving.

* I added a little pinch of cumin, chili powder and salt at the end.

We have not had barley other then in soup before and it is supposed to be so good for you- a healthy carb with lots iron an fiber. The was really excellent and we both deemed it a "make again" dish. It would be excellent in the summer as a pot luck dish especially since it can be made up ahead of time. Fake or turkey bacon could easily be substituted to please all.

Barley is supposed to be excellent as a hot breakfast cereal- served as you would oatmeal. I have some leftover so I am going to try that. I really liked the texture of it.
Monday, February 05, 2007
  Maple-Mustard Glazed Chicken Breasts
Maple-mustard Glaze

Maple-Mustard Glaze
Makes 1 1/4 cups
Soy can be substituted for the balsamic vinegar

2/3 cup whole grain mustard
1/2 cup maple syrup
1 T balsamic vinegar

Whisk together ingredients. Begin basting liberallly about 5 minutes before they finish cooking. Can be used on pork, chicken or seafood. The recipe serves 8. To serve 4 just cut in half.

Wow, I finally got the new Blogger to work!! I have been having some technical difficulties.

This Glaze recipe is from The Best Light Recipe book from the Editors of Cook's Illustrated. The cookbook is great with lots of information and comparisons on products. Also lots of illustrations on how to do stuff like trimming a chicken breast or pitting an avocado. It is definately not a typical light cooking book. There is a whole section on grilling lean meats with recipes for rubs and glazes. This glaze recipe could not have been any easier and was really tasty. It made waaay more then I needed though. It would be really nice on grilled salmon.

Anyway, I have this great new grill pan that I LOVE. It is a Le Crueset grill pan that actually came with the Dutch Oven that I bought myself with Christmas money. It was an excellent bonus and I have been using it all the time. I am still learning how to cook meat after being a vegetarian for 12 years.
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