Posted in artisan bread, baking, Bread, fresh is best, homemade, how to, Lunch, no-knead dough, pizza, TV Chef Inspired, tagged artisan pizza dough, baking, Chef John Food Wishes, no-knead pizza dough, pizza on December 12, 2008|
2 Comments »
So I get this RSS Feed the other day from one of my favorite food blogs. Chef John is telling me I can use a no-knead recipe to make pizza dough. I love no-knead doughs and the thought just kept going round and round in my head, “no-knead pizza dough”…. “no-knead pizza dough”…. over and over and over and I fell victim around 12 noon today. That’s really bad timing if you want pizza for dinner since the dough needs 12 hours to proof.
But, I got busy and put the ingredients together any how. Now I gotta wait till midnight to make pizza! My plan is to make the pizzas (recipe make 4 9-10 inch pizzas) let them cool and put one in my hunny’s lunch box for tomorrow.
Good plan if all works out.
Check out Chef Johns site and his No-Knead Pizza Dough video. I’ll let you know how things turned out. And post some pics.
BTW… Thanks Chef John for all your inspiration!!!
Jesus answered them and said, “Most assuredly, I say to you, you seek Me, not because you saw the signs, but because you ate of the loaves and were filled.
Read Full Post »
Posted in breakfast, Brunch, countertop appliances, Dinner, fresh is best, homemade, how to, low carb, Lunch, mexican, My Recipes, tex-mex, wild game, tagged chorizo, Chorizo and eggs, Ecclesiastes 3:13, Mexican Chorizo Recipe on November 22, 2008|
3 Comments »
Mexican Chorizo Sausage is a wonderful thing! The flavors of chili, oregano and garlic, a hint of acidity that compliments your breakfast eggs and it’s so versatile too. I’ve used chorizo with shrimp, chicken, potatoes and eggs. I’ve served it for breakfast, lunch and dinner and it never disappoints. As you know my freezer is stoked with wild game, some of which isn’t cut out for BBQ or stew. When you bring home the deer it’s not all prime cuts, you know. So what do you do with that round steak that really isn’t so fun to chew on? I make sausage. In this case, Chorizo Sausage. So this morning I got busy and turned some out using the following recipe. We enjoyed it fried up in the pan and scrambled some eggs into it. I sauteed some mushrooms and bell peppers on the side and served it with flour tortillas and hot tea topped off the morning.
- 1 lb ground venison (any lean ground meat will do)
- 1 teaspoon salt
- 3 Tablespoons chili powder
- 1 Tablespoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano ( I used menudo seasoning)
- 2 cloves garlic, minced fine
- 2 Tablespoons vinegar
Mix all ingredients in a food processor to bring the meat into a finer grind (not too fine) and allow all the spices to blend well. Marinate overnight in the refrigerator. There are so many uses for Chorizo and easy recipes too! Like Shrimp and Chorizo in terra cotta on the BBQ for an appetizer, or Chorizo and egg burritos for breakfast. Use the sausage in your tacos instead of ground beef, YUM! Leave me a comment and tell me how you like your Chorizo?
Ecclesiastes 3:13 and also that every man should eat and drink and enjoy the good of all his labor—it is the gift of God.
Read Full Post »
My husband and I spent a year in Japan ministering to nationals that were training to go into the mission field. We loved the people, culture and the food.
One of the dishes that’s become a staple in our home that we’ve enjoyed often is Mother and Child. Our children loved it even when they were finicky, it’s very simple to prepare and only takes a few minutes. A simple rice-bowl meal that won’t break the bank and always hits the spot!
3-4 boneless skinless chicken breast
4 shiitake mushrooms (or your choice)
A few fresh spinach leaves, chopped
1/4 cup water
4 Tbls soy sauce
3 Tbls mirin
1 Tbls sugar
5 cups cooked rice
1. Slice the chicken breast diagonally. Remove hard stems of shiitake mushroom and slice into large pieces. Slice onion thin.
2. Using a large skillet, mix all the simmering sauce ingredients; bring to a boil. Add chicken, mushrooms and onion and cook over medium heat, 2-3 minutes or until chicken is done and onion becomes transparent.
3. In a small bowl whisk the eggs and pour into the pan over the chicken and cover. Cook until the egg is set, about 2 minutes over medium-low heat. Sprinkle with the chopped spinach cover and simmer on low about 1 minute to wilt the spinach.
4. Dividing into 4 servings, serve over rice in a large deep bowl. ….. Enjoy!
Psalm 22:26 (NKJV)
The poor shall eat and be satisfied;
Those who seek Him will praise the LORD.
Let your heart live forever!
*Recipe adapted from Quick and Easy Japanese Cuisine for Everyone by Yukiko Moriyamma
Read Full Post »
Both my daughters have somehow found something they have in common. Their guys like to hunt! Now for some of you that might be normal but if you grew up in Riverside California you don’t usually meet someone who goes hunting on a regular basis… like anytime they can get away into the wild.
“Why did I share that?” you may ask…. Well, I get to reap the benefits. Since I grew up eating a variety of the “unusual” (chicken feet, beef tongue, heart and tripe, kidneys, liver, chicken livers, calves brains,… OK, I’ll stop there) and have had some foreign foods that most Southern California city slickers would balk at (I think I ate dog once, but that’s for another blog) I’m not afraid to try something that’s not on the ordinary menu. And, for the past few months I have had the luxury of pounds and pounds of wild game in my freezer and consequently in my stew pot! YUM!
I wont go on about the benefits of wild game compared to processed, over medicated, hormone pumped meats you’ll find behind your butchers counter… ooops I almost got on my soapbox. 🙂
Here is a list of a few things I’ve had the chance to prepare for friends and family:
Buffaloaf – meatloaf made with ground buffalo
Buffalo Stroganoff– by far everyones favorite
Country Fried Buffalo
Slow Cooker Buffalo Pot Roast
Javelina and Venison Breakfast Sausage
Venison Steaks with crimini mushrooms and garlic
Javelina and Venison Chorizo
So far my freezer has been cold storage for Venison, buffalo and Javelina. I hope to try rabbit, quail and turkey someday, but that really depends on the hunting pleasures of my supplier who, for his own protection, shall remain anonymous. And, NO, I wont give up his identity so don’t ask.
To the hunter: Many kudos for your generosity in sharing your prize with this adventurous cook. You know who you are… come by anytime I’ve got game on the table and have a bite to eat with us!
And for those of you who might be inspired to try something off the beaten path, I’ll post some of my recipes to these wonderful alternatives to commercial meats in the future.
Talk to me about your wild games…
Read Full Post »