angry chicken

rye bread and quiche

Here's a crust-less quiche for dinner and rye bread from this book. So far, I have made the master bread recipe, the olive oil bread, (made into pizza and calzone) rye bread, and then the challah dough that I made into hot crossed buns (and also into a traditional braided challah.)

All the breads have been stellar except this rye here. He sure looks cute, but I'm not 100% sure about him yet. I need to try again and then try a traditional rye recipe to compare with. I love rye so much, toasted with butter and raspberry jam, so I might be too critical.

The crust-less quiche is my go to dish for using up random produce bits. The crust-less part isn't really a health driven decision as much as a time saving choice. Pete prefers it to have a crust for sure, but blind baking makes me crazy. At least with a baby in the house, you know what I mean? I need to set the timer once and be done with it.

A sort of recipe for the quiche:

-Saute 1 onion with garlic and shallot about 7-10 minutes and add 1 1/2 cup chopped broccoli, or red pepper, or corn, or a bit or spinach or whatever you have on hand and saute a little more, about 5 more minutes. (The key here is don't add too much— there should only be about 1 1/2 cup of veggies, and don't mix anything together that sounds gross.)

-mix in a separate bowl:
3 eggs
3 TBL flour
salt and pepper
1/2-3/4 cup grated cheese you have on hand (like jack, white cheddar ,or a blend of what you like)
1/2 milk (or enough to make it soupy)

Sometimes I add Dijon mustard, or curry powder, or thyme, or cumin, depending on the veggies I am using—it's all very customizable.

Pour the onion and veggies in a 10" pie plate and pour the milk/egg mixture on top. Bake in a 375° oven until brown on top, about 35-40 minutes.

That's it! yum!!

soup of beans and other items

Easter was great but I have never felt so tired—not since Christmas, anyway. Ugh. We are still in our pjs here and it's almost 2.

Thanks for all the happiness with the tutorial. It was stupidly fun to do and I'm glad it made you laugh, cause it made me laugh. I have a lot to say about bias tape—there are so many ways to apply it and some are better than others depending on the application. I do describe ways to sew it on in my book, including mitered corners—but I must also direct you to Alicia's excellent tutorial on mitered corners as well. I actually make the binding differently when I bind a quilt than she does here for the dishtowels, but I sew the mitered corner the same way. For curves, just go for it. I know it seems like it won't bend but it will (cause it's on the bias!) so try it out with big curves first. I used the exact same method for the curved pocket on my skirt as I showed in the video tutorial—I didn't even pin!

Here's some beans I soaked. Instead of using canned, I used these in the white bean soup from Barefoot Contessa with rosemary from the garden and it was lovely.

I added a salad, bread (again from this book) and a newish anthropologie catalog and I had the best lunch ever. Did I mention I was alone? I was. So that was pretty awesome, too.

 

happy spring!

Many things have been made this week in preparation for the first day of Spring (our big family event at home) and Easter. This bunny cake is lemon ginger and is a modified version from this month's Everyday Food. Or was it in this month's Martha? I can't remember. I also realized why I liked it so much—it's almost identical to a mailorder recipe from 2 years ago.  I am so predictable. It was served with mixed berry compote and almond whipped cream. Sadie thought the whipped cream tasted funny and the bunny had a broken neck. Also, note to self, before I use these crazy big animal pans, think about what I will serve it on. I had nothing big enough to present this creature, so he was served off the rack. Sort of tacky.

Hot crossed buns made from the challah dough recipe from my new bread book. They were very very good and can't wait to make more from this dough. There wasn't an exact recipe for this in the book, I just used the dough, added cinnamon sugar and and egg wash on top before baking and then made an orange icing.

Only one Easter dress was completed. This was weeks ago, and since then dresses were purchased by various family members, and the girls were more interested in dress up, so this is the only one this year that was sewn by me. As I was about to trim this with lovely ribbons and make it all fancy, the middle child said to leave it plain because it's Cinderella's rag dress. Ah, yes, of course. My tastes once again don't quite live up to her sparkly version of a proper holiday dress. But at least Cinderella can wear it while cleaning. And she does.

I am super excited and flattered that a Bend-the-Rules Sewing Swap has been organized by Clicky the Moose! How cool and fun! The first project is a swap for the Pleated Beauty Handbag, check it out. (sign-ups are closed March 31st)

what our cookies look like

We made some Spring sugar cookies last week. I made these cookies in 3 stages—one day I made the dough, one day we cut out the cookies (with 2 adults I freak out less, but this time it was just me and the 3 girls and it went just fine, somehow.) Then one evening Grammie and I made the icing and let the girls have at it. They got to decorate them completely on their own, no food styling here. These shapes are all bunnies, chicks, flowers, and whatnot, which is awesome, because you can't even tell what they are now. I made a simple icing of melted butter, powdered sugar, and milk until it was sort of drizzle-y dropped from a spoon. I also put out little bowls of sprinkles. I used this great natural food coloring (in the post here) for the icing, which was completely negated by the large quantity of creepy sprinkles that were dumped on each cookie.

A bunny head. Okay, these cookies were so good. They set up hard, well, they do if the icing isn't 1/2" thick, which is what these were. I used the sugar cookie recipe from my new cookie book (although I'll bet the recipe is similar to this one) and as you can see, they look quite different. But, you gotta love that 100% kid baking thing, you know? They were so proud.

are there chocolate birds for these nests?

More spring activities over here. I remember making these in kindergarten, and haven't had them since. Why?? I love them so. It's just shredded wheat, crushed, with melted milk chocolate chips poured over.  They are so stinkin' good! Little malt ball eggs are added as a garnish. This is Sam's, quite nice, huh?

Delia has a few more eggs on hers. This is a wonderful small person project. Easy, fun, not too messy, and fast.

the recipe for 3 big nests:

6 big squares shredded wheat, crushed (about 1 1/2 cup or so, crushed, per nest)
1 bag milk chocolate chips, melted (11.5 oz)

Pour the melted chocolate over the shredded wheat and mix well. Have the kids do this in a big bowl with a spoon so little hands don't get burnt. A big bowl is especially good for enthusiastic stirrers. Dump onto waxed paper and build 3 little mounds. Then using the back of a spoon, make an indent. Fill with eggs and let set. It takes about 1 1/2 hours to firm up. You can just pick them up and eat them when they dry, although the middle child prefers stabbing at hers violently with a fork, shredding it and making a huge mess everywhere, then picking up minuscule pieces and licking them off her fingers. Whatever keeps her busy.

oil and vinegar

Possibly not the most beautiful subject for a photo. These are dipping sauces/salad dressings. I was sick of making them crazy-style during the dinner chaos, so thought at the Sunday bean soaking party I have with myself, I'd also make big batches of sauces and dressings.

I used these pretty mundane jars. I really wanted to make these in wonderful jars for this photo, but had none on hand, and really, I am taking a photo of my salad dressings here (only on a blog) so why pretend that they are in nice jars? But they taste really good! We have a super basic group here, nothing unusual, but good to always have on hand:

a dipping sauce

1 part soy sauce
1 part rice wine vinegar
a bit of sugar
a bit of toasted sesame oil

honey mustard balsamic vinaigrette

2 parts olive oil
1 part balsamic vinegar
a bit of honey
a bit of Dijon mustard
salt and pepper

raspberry vinaigrette

2 parts olive oil
1 part raspberry vinegar
a bit of sugar
juice of a lemon
salt and pepper

I taste as I go and often add different things each time. I am in love with walnut oil—so I try to use that when I have it. I usually add herbs and chopped shallots too. Especially to the raspberry dressing. I heart shallots. I am never without them. Even though I have made these dressings/sauces for a long time, there was something thrilling about taking out all my oils, vinegars, mustards, etc. and making these all at once. Like a big stinky science lab. There are a ton of recipes here in the condiments section of MSLO. Very inspiring. I was going to look at Epicurios too, but had to join up, so I did and then realized I already had joined god knows when, can't find my password. . . I hate this, and it happens to me all the time. So I haven't looked there yet.

I am itching to do a big kitchen spring cleaning. I did go through my baking cupboard last weekend, god, what an uncomfortable thing to do—I was on the floor covered in old pans, stuff was everywhere, (of course this was on a lovely Saturday morning, disrupting breakfast, and taking over our very small kitchen) but it was worth it—I found not one, but two bunny shaped pans squirreled away! Who knew?

brownies from a new book

I just received this new book, Martha Stewart's Cookies: The Very Best Treats to Bake and to Share, and the timing is difficult with me limiting my sugar and all, but for research purposes, I had to try out a recipe. Notice I have switched to limiting my sugar, not cutting it out all together—cause, well. . .that's not going to happen. But I am thrilled to report that smaller sized pants were purchased last week! Moving on—

These are coconut brownies that actually have very little coconut swirled in. I am not a huge coconut fan but wanted to make something different and not completely tempting. They were immediately frozen to send to a friend with an upcoming birthday and the rest went to Pete's work, where I hear they were well received. I did try half of one and it was amazing. This was with coffee before 8:00 am when I think all chocolate should be consumed.

The book is very pleasing. It's a soft back and includes this great visual index which is so handy. The inside photos are mostly full bleeds, sparse and well done, and the text layout is really minimal. Lots of white space on the pages. Of course the recipes look wonderful as well. I have a feeling I will use it often. Hopefully not too often, if you know what I mean.

something is growing in my fridge

I was excited to get this book I read about a bit back, Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking in our local newspaper and then again over at Booga j and I am so happy! It's a big book of bread recipes similar to the no-knead bread, only easier, faster, and with many many variations. You just mix and then put it in the fridge. Then, the next day, cut off a hunk, let it rest, and bake it. That's it! I didn't use a stone nor do I have a peel, both of which are recommended, I used my cast iron dutch oven instead (like with the no-knead bread) and it worked great. This is all white bread-y, I wanted to try the basic recipe straight up first, but next I will make it with white whole wheat flour and report back.

It makes a lot of dough. Like a huge amount. This is a big bowl here and it takes up a lot of room in the fridge. You just cut off what you need, it can last weeks in there. I can't wait to try the challah recipe. Everything is in this book, pizza dough, pita, wheat bread, white bread, rye, you name it all with this mix and dump method. Amazing. Stay tuned to see this bread along side of bean soup and salad in the coming days. Oh, the excitement around here!

Unrelated but worth mentioning nonetheless:

-I contributed to the newest issue of Small magazine (the small bites) please take a look at this very awesome kids webzine.

-This weekend Susan and Diane will host an event at Twisted here in Portland. Here's the info. Sounds very cool and I hope to go and check out this fine shop and see these lovely crafty ladies.

-Even if the Other Boleyn Girl is not so hot, Semi-Pro is supposed to be funny, so I will improve my mind that way.

-There have been some questions about Mr. (Bad) Ice Cream Pie. The recipe is this; you take a cookie crumb crust (either purchased or homemade, you know, with graham crackers crushed with butter or chocolate wafer cookies) and then soften ice cream in the mixer, spread 2 different flavor layers on, freeze, then add whipped cream and freeze again. Eat and feel sick. I still don't miss him. Ha! Now, I am eating fresh baked bread with jam. So, not 100% sugar free, but let's not quibble.

**update
find the no knead dough recipe (not from the book above but from the craze going around last year) and a ton of info about dutch ovens over at not martha's excellent post. I have a dutch oven with no name on it, and it was given to me, so I am no help there. To bake the bread in the dutch oven, you plop in (no greasing necessary) and cook covered until the final 10 minutes, then take the lid off so it will brown.

I will sort of miss you ice cream pie.

Okay. I am totally serious about the no sugar thing now. For real. Only fruit as a dessert. Not forever, but at least until I lose some more weight. I do pack on baby pounds and this 3rd baby really tipped me over the edge. I have made great progress, but am at a stand still right now and need to get serious. So, goodbye Mr. Ice Cream Pie. I don't even like you anymore. You are sort of a bad friend anyway, you take and take and then leave me way too many messages asking for more. I've had enough. And hello to you Miss Valencia Orange, you are amazing. I love you. Or at least I like you a whole lot. Way more than that lame Pie Man over there. Don't even look at him, I don't want him to start acting up. This won't last long, Mariko, I promise.

-Beans!! Firstly, thanks so much for all the advice on homemade corn tortillas (I still need a press) and soaking beans. I have only soaked/cooked black beans (lentils and split peas don't count in this experiment, cause they are easy, you don't need to soak them) so that is all I can vouch for, but the defrosting went great. I just freeze the barely undercooked beans with a little liquid, (in glass containers or zip-locks depending on my hysteria) then to reheat, I run them under water to make them individual beans again not a unruly block of bean ice. Then I heat them up as if they were canned. Awesome. Firm, not mushy, and far superior. I'm going to try red beans and cannelli beans soon. I make 4 cups of brown rice on Sundays and freeze it too (in 1 cup serving sizes) so I will just add beans to the list.

Next up this week is to make a font of my own handwriting for a mere $9! (via How About Orange, she links to the coolest stuff.)

And I feel remiss, I realize that a meme went around, (a "you make my day" meme) and that several sweet people mentioned this in my comments. Thank you!!! I am the black hole of memes. I always think I will play along in some way, but then I sort of freeze, especially when it involves tagging others. Sorry to be a meme-lame-o.

And happy10 year anniversary honey! No cake for you!

the instigator

So, here's what made me kick sugar for a while. I got the idea in my head to make homemade caramel corn and had to make it right away. Right away. Like during bathtime right before bed, which was already running very late. I actually said to Pete, "I'm going to just research caramel corn recipes, I won't make it tonight or anything," me=liar. I didn't mean to lie. When he came out of the bathroom, I had a huge bowl of popcorn already popped. There's nothing like hot sugar syrup + kids + chaos + a first time recipe, all after 8:30pm. (More like 9:00pm)  Awesome. My husband is the most patient man ever. The recipe is insane. You actually make all of it in the microwave. (!?) Then it involves stuffing a big brown paper grocery bag full of popcorn into your microwave. Like you have to cram the thing in. It doesn't fit easily, you totally have to shove it in, making it ridiculous to watch.

I found this same recipe in about 20 places after I searched around. I followed it exactly and yes, the sugar coating sticks to the inside of the bag, but there is still plenty left to coat it and it's so sweet anyway, it really is okay if a bunch sticks. Here's the recipe:

1 stick butter
1 c. light brown sugar
1/4 c. white corn syrup
1/2 tsp. fancy salt if you have it

add later:
1/2 tsp baking soda
slivered almonds or nuts of your choice (optional)

Put about 3 quarts (I used 3 bags of non-creepy microwave popcorn) in brown bag and set aside. Mix first 4 ingredients and put in microwave. Boil on high for 2 minutes. Stir in 1/2 teaspoon baking soda and nuts. Pour caramel over popcorn and shake. Put in microwave, cook on high, 1 minute. Shake, cook on high for 1 minute again. Shake, spread out on wax paper to cool. You can store this in jars or some other airtight container. This makes a whole lot, like 2 cookie sheet full. Also, in my research, I discovered that you can bag your own popcorn for the microwave, which is wonderful because then you know what's really in it. Or, you could just make it the old fashioned way, or air pop it. Did I mention that this is so very good? I got very very sick eating too much of it for breakfast. Lesson learned.

When I told friends about this in an over excited way they either said, "Oh yeah—sounds good sort of?," or "I thought you got rid of your microwave?" Tough crowd. I did, while pregnant with Liddy, go through a patch of intense paranoia which involved a lot of things (like plastic) and the microwave was taken away and put in the garage and replaced with a toaster oven—which I love to bits. The microwave came out again this Christmas. I still have issues, but it sure is handy.