Tim And Angi's Blog » Cooking http://www.timandangi.com/blog Random ramblings of a homeschooling family. Fri, 03 Feb 2012 23:01:10 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 Tim And Angi's Blog http://www.timandangi.com/blog/logo.jpg http://www.timandangi.com/blog 100 50 Tim And Angi's Blog - http://www.timandangi.com/blog Kitchen Conversions Using Google http://www.timandangi.com/blog/2012/01/13/kitchen-conversions-using-google/ http://www.timandangi.com/blog/2012/01/13/kitchen-conversions-using-google/#comments Fri, 13 Jan 2012 16:32:27 +0000 Angi http://www.timandangi.com/blog/?p=7213 My secret weapon in the kitchen is conversions. I have a little cheat sheet magnet on the side of my microwave that tells them the common conversions. But what happens when I need to slash a recipe in half or … Continue reading →
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My secret weapon in the kitchen is conversions. I have a little cheat sheet magnet on the side of my microwave that tells them the common conversions. But what happens when I need to slash a recipe in half or maybe double it for leftovers?

581559 64867742 225x300That’s not too bad in most cases but what happens when I only need a portion of the recipe? Usually I make the recipe and then try to work the extra into the menu but with Google, I can easily divide up a recipe into a smaller portions so I can waste less especially if it’s a new recipe that makes enough to feed our family twice.

If the recipe calls for one cup of an ingredient and makes 12 servings, I can use a half cup to make 6 servings but what if i want to make 8 servings?

Does your brain hurt yet? Didn’t realize that math truly would pop up in your daily life, now did you?

Enter this in Google and see what it tells you:

1 cup / 12 * 8 = ? cups
0.666666667 US cups – That’s 2/3 cup

What if i wanted to make 20 servings?

1 cup / 12 * 20 = ? cups
1.66666667 US cups – 1 2/3 cups

Let’s break down the Google search terms:
1 cup – the amount the original recipe needs
/ – divided by
12 – the number of servings in the original recipe
* – times (multiply)
20 – the number of servings I want to make
= – equals
? – the number I don’t know
cups – the unit of measurement I want used for the answer

So not only can I figure out how many cups I’ll need to cut or increase a recipe, if the answer got to small I could convert to a smaller unit – say tablespoons or teaspoons.

For example – What if I wanted to make just one serving of this recipe? Oh that’s simple – 1/12 of a cup. Now where did I put that 1/12 cup container? What, you don’t have a 1/12 cup container? I guess we’d better put it in something you do have.

1/12 cup = ? tsp
4 US teaspoons

That’s better.

You can convert between many different units of measurement of height, weight, and volume – just to name a few.

How many centimeters in an inch? 2.54 centimeters
How many milliliters in a cup? 236.588237 milliliters
How many cups in a gallon? 16 cups
Liters in a gallon? 3.78541178 liters
Inches in a foot? 12 inches
Centimeters in a foot? 30.48 centimeters
Grams in an ounce? 28.3495231 grams

Oh the possibilities are endless.

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]]> http://www.timandangi.com/blog/2012/01/13/kitchen-conversions-using-google/feed/ 0 Cream Soup Base Recipe & Our Weekly Menu http://www.timandangi.com/blog/2012/01/09/cream-soup-base-recipe-our-weekly-menu/ http://www.timandangi.com/blog/2012/01/09/cream-soup-base-recipe-our-weekly-menu/#comments Mon, 09 Jan 2012 23:38:51 +0000 Angi http://www.timandangi.com/blog/?p=7138 The other night, I realized that I was out of cream of mushroom soup when I needed a can to prepare our steak stroganoff. I searched and searched and compiled a few recipes to come up with a substitute version … Continue reading →
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The other night, I realized that I was out of cream of mushroom soup when I needed a can to prepare our steak stroganoff. I searched and searched and compiled a few recipes to come up with a substitute version that could be modified to make any type of cream soup. It took only a short moment to whip up a enough for one can of soup and there was little difference in the end result, excluding that I had no mushrooms so it ended up being a cream of beef type soup.

Cream Soup Base

Ingredients

Print the recipe here.
  • 2 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 cup chicken or beef broth
  • 1/2 cup milk
  • 1 tsp onion flakes
  • 1/8 tsp basil
  • 1/16 tsp thyme
  • 1/16 tsp pepper

Instructions

  1. Melt butter in a saucepan over medium-low heat.
  2. Stir in flour; keep stirring until smooth and bubbly.
  3. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth.
  4. Return to heat.
  5. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.

Variations

This cream soup base can be varied by using vegetable broth, sauteed chopped celery, celery seed, or sauteed chopped mushrooms. Adjust herbs or seasonings, as desired.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 10.5 ounces, approx 1 can of cream soup

This week we opted to try out a few new recipes. We tried a fantastic one last night and I’ll work on getting that ready to share soon.

Lunches:

  • Salad, potato or bread
  • Leftovers x4
  • {missing one lunch}

Dinners:

  • Steak, carrots, some sort of potato
  • Beefy nacho crescent bake (NEW), 7 layer dip
  • Three Pepper Pasta (NEW), french bread from the breadmaker
  • BBQ pork sandwiches, fries
  • Sloppy joes, fries
  • Sweet and sour pork, curry chicken, rice

This post may appear at Menu Plan Monday, Mouthwatering Monday, and Full Plate Thursday.

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]]> http://www.timandangi.com/blog/2012/01/09/cream-soup-base-recipe-our-weekly-menu/feed/ 0 Grasshopper Pie http://www.timandangi.com/blog/2011/12/05/grasshopper-pie/ http://www.timandangi.com/blog/2011/12/05/grasshopper-pie/#comments Mon, 05 Dec 2011 07:01:09 +0000 Angi http://www.timandangi.com/blog/?p=6458 I wanted to use some of our milk that was expiring soon and looked in the pantry for some inspiration. I found most of these items and decided thought it would make a great pie. We picked up a pre-made … Continue reading →
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I wanted to use some of our milk that was expiring soon and looked in the pantry for some inspiration. I found most of these items and decided thought it would make a great pie. We picked up a pre-made oreo pie crust during our regular shopping trip the next afternoon.

Grasshopper Pie

Ingredients

  • oreo or chocolate pie crust
  • 1 pkg (6 servings) instant chocolate fudge pudding & pie filling
  • 2 cups cold milk
  • 8 oz Whipped Topping, thawed, divided
  • 1/2 bag of Andes Crème de Menthe Baking Chips, divided
  • 1/4 tsp mint extract, optional
  • 2 drops green food coloring, optional

Instructions

  1. In a small bowl, whisk pudding mix and milk for 2 minutes.
  2. Fold in about half of the whipped topping.
  3. Fold in Andes chips reserving a few handfuls to sprinkle over the top of the pie.
  4. Spoon pudding mixture into the pie crust.
  5. In another bowl, fold the mint extract and food coloring with the remaining whipped topping.
  6. Spread whipped topping over pudding layer; sprinkle with remaining Andes chips.
  7. Cover and freeze approximately an hour or until set OR refrigerate for 4 hours or until set.

Preparation time: 15 minute(s) + chilling/freezing

Number of servings (yield): 8

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]]> http://www.timandangi.com/blog/2011/12/05/grasshopper-pie/feed/ 0 Chocolate Mint Cookies http://www.timandangi.com/blog/2011/12/02/chocolate-mint-cookies/ http://www.timandangi.com/blog/2011/12/02/chocolate-mint-cookies/#comments Fri, 02 Dec 2011 07:01:26 +0000 Angi http://www.timandangi.com/blog/?p=6441 Chocolate Mint Cookies Ingredients 1 box chocolate cake mix 1/2 cup butter 1 tsp vanilla 2 eggs 1 cup mint chips Instructions Preheat oven to 350*. In a large bowl, beat half the dry cake mix, butter, vanilla and eggs … Continue reading →
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Chocolate Mint Cookies

Ingredients

  • 1 box chocolate cake mix
  • 1/2 cup butter
  • 1 tsp vanilla
  • 2 eggs
  • 1 cup mint chips

Instructions

  1. Preheat oven to 350*.
  2. In a large bowl, beat half the dry cake mix, butter, vanilla and eggs on medium speed.
  3. Stir in remaining cake mix and mint chips.
  4. Drop onto ungreased cookie sheet.
  5. Bake 10-12 minutes or until edges are set.
  6. Cool 1 minute before transferring to a wire rack.

Print the recipe here.

Variations

You can substitute another flavor of cake mix and a complementing chip flavor for tons of variations.

Preparation time: 10 minute(s)
Cooking time: 10 minute(s)

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]]> http://www.timandangi.com/blog/2011/12/02/chocolate-mint-cookies/feed/ 3 Red Hot Southern Sweet Potatoes http://www.timandangi.com/blog/2011/11/25/red-hot-southern-sweet-potatoes/ http://www.timandangi.com/blog/2011/11/25/red-hot-southern-sweet-potatoes/#comments Fri, 25 Nov 2011 07:01:25 +0000 Angi http://www.timandangi.com/blog/?p=6903 Yesterday, I told you about our non-turkey Thanksgiving dinner plans and promised to share a recipe for some fantastic sweet potatoes. We serve this every time we serve glazed ham. It’s a perfect combination! Red Hot Southern Sweet Potatoes Ingredients … Continue reading →
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Yesterday, I told you about our non-turkey Thanksgiving dinner plans and promised to share a recipe for some fantastic sweet potatoes. We serve this every time we serve glazed ham. It’s a perfect combination!

Red Hot Southern Sweet Potatoes

Ingredients

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Print the recipe here.

  • 3 1/2 lbs sweet potatoes (peeled & cubed)
  • 1/4 cup butter or 1/4 cup margarine, melted
  • 1/2 cup brown sugar (packed)
  • 1 1/4 cups red cinnamon candies
  • 3/4 cup water
  • 1 (10 ounce) package miniature marshmallows (optional)

Instructions

  1. Place sweet potatoes in a large saucepan w/enough water to cover.
  2. Bring to a boil & cook over med heat till tender (about 25 min).
  3. Drain of all water & place in a lrg casserole dish.
  4. Preheat oven to 350°F (175°C).
  5. In a med bowl, stir together the butter, brown sugar, red hot candies & water.
  6. Pour over the sweet potatoes in the dish.
  7. Bake for 1 hr till sweet potatoes are soft & the candies are melted.
  8. After this, you may top w/marshmallows (if desired) & return the dish to the oven for 10 min to toast them.

Preparation time: 45 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

Photo by True Texas

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]]> http://www.timandangi.com/blog/2011/11/25/red-hot-southern-sweet-potatoes/feed/ 0 One Skillet Beef Noodle Medley http://www.timandangi.com/blog/2011/10/10/one-skillet-beef-noodle-medley/ http://www.timandangi.com/blog/2011/10/10/one-skillet-beef-noodle-medley/#comments Mon, 10 Oct 2011 06:01:12 +0000 Angi http://www.timandangi.com/blog/?p=6225 Who doesn’t love one dish meals? It’s easy to make, easy to serve and easy to clean up. We used to serve those boxed helper meals on a regular basis until we discovered that Little T had triggers on certain … Continue reading →
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Who doesn’t love one dish meals? It’s easy to make, easy to serve and easy to clean up. We used to serve those boxed helper meals on a regular basis until we discovered that Little T had triggers on certain additives in boxed foods. Triggers, for those of you who aren’t familiar with that term, are sort of like an allergic reaction. If Little T eats something with one of his triggers, he has a reaction that usually cause him to act out or become overly hyper (even more than his normal hyper). So we started making things from scratch so we could control the amount of trigger additives he ingests on a regular basis. This recipe is one of those one dish wonders we love making for the kids.

One Skillet Beef Noodle Medley

Ingredients

  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 1 can (8 oz.) whole kernel corn
  • 1 can (8 oz.) tomato sauce
  • 2 cups uncooked noodles
  • 2 c. water
  • 1 tsp oregano, crumbled
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp parsley flakes
  • 4 oz. (1 c.) cheddar cheese, shredded

Instructions

  1. Cook and stir meat and onion in a large skillet until meat is browned. Drain grease.
  2. Add all remaining ingredients except cheese.
  3. Heat mixture to boiling.
  4. Lower heat; simmer uncovered, stirring occasionally, for 20 minutes or until noodles are tender.
  5. Stir in cheese and heat for a few minutes until cheese melts, then serve.

Variations

Sometimes we don’t put corn in the skillet but have it on the side.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 6

View Recipe w/ Shopping List

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]]> http://www.timandangi.com/blog/2011/10/10/one-skillet-beef-noodle-medley/feed/ 1 Pizza For Kids http://www.timandangi.com/blog/2011/06/23/pizza-for-kids/ http://www.timandangi.com/blog/2011/06/23/pizza-for-kids/#comments Fri, 24 Jun 2011 03:14:16 +0000 Angi http://www.timandangi.com/blog/?p=5829 One of our boys favorite foods is pizza. They are not your typical pizza kids though. And they each like different toppings. Little T loves three cheese pizza (mozzarella, cheddar, and parmesan) with the occassional pepperoni, ham, and sometimes pineapple. … Continue reading →
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One of our boys favorite foods is pizza. They are not your typical pizza kids though. And they each like different toppings.

Little T loves three cheese pizza (mozzarella, cheddar, and parmesan) with the occassional pepperoni, ham, and sometimes pineapple.

Drama King prefers his pizza topped with mozzarella, pepperoni, ham, bacon, pineapple, green bell peppers and a sprinkle of cheddar on top.

The one thing that we can all agree is that were not a red sauce family. Our preference is garlic sauce and our recipe to make it is very simple.

Of course, the boys love to help make the pizza from the start so here’s our recipe.

Mini Pizzas

Summary: A small version of your favorite pizza, a single serving for an adult or a couple kids to share.

Ingredients

  • Your favorite pizza dough recipe
  • Your favorite pizza sauce
    • We use 1 cup of ranch dressing & mix in a heaping tablespoon of minced garlic to cover 2 medium pizzas.
  • Your favorite pizza toppings
    • mozzarella cheese
    • cheddar cheese
    • parmesan
    • pepperoni
    • ham
    • pineapple
    • etc

Instructions

  1. Make your favorite pizza dough and when you get to the point of rolling, divide each pizza into 2-3 smaller pizzas for each regular size pizza you normally would have made.
  2. Give each kid/person a pizza and let them top it however they want.
  3. Cook as originally directed but keep an eye on them since they might cook faster because they are smaller.

Preparation time: 2 hour(s) includes prep, estimated rise, and assembly

Cooking time: 12 minute(s)

Number of servings (yield): 1-2 servings per small pizza

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]]> http://www.timandangi.com/blog/2011/06/23/pizza-for-kids/feed/ 0 Hawaiian Recipes http://www.timandangi.com/blog/2011/06/21/hawaiian-recipes/ http://www.timandangi.com/blog/2011/06/21/hawaiian-recipes/#comments Tue, 21 Jun 2011 06:00:00 +0000 Angi http://www.timandangi.com/blog/?p=5809 After reading the Hawaiian Luau Party Ideas eBook, I thought I’d dig up the recipes that we used during our new year’s party and share them with you. Kalua pork – If you’ve ever been to a luau, you’re mouth … Continue reading →
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After reading the Hawaiian Luau Party Ideas eBook, I thought I’d dig up the recipes that we used during our new year’s party and share them with you.

Kalua pork – If you’ve ever been to a luau, you’re mouth probably hit the ground with the fantastic taste of the pork that came out of the ground (imu for those in the know). Now you can make a tastes-almost-like-the-real-thing version at home. We use aluminum foil because it’s hard to find ti leaves here.

Pancit – Not exactly a Hawaiian dish but it’s one of our favorite side dishes for kalua pork.

Lumpia – Another not really Hawaiian dish but it’s Little T’s favorite side dish and it’s dipped in banana sauce so it kinda ties in with the kalua pork, right? Of course!

And we rounded out our meal with some fantastic King’s Hawaiian rolls. Make sure you get a few packages because leftover kalua pork in one of these rolls is a perfect next day snack.

A meal is not complete without beverages. We served these two along with iced tea and lemonade.

Banana Pineapple Punch – Scroll down to the beverages section.

Mele Kalikimaka Punch – Scroll to the Christmas Luau Recipes section. We couldn’t find pineapple only sherbet so we picked up one that had a few flavors that included pineapple.

If you ever want to make your own leis, it’s actually pretty easy.

And for an authentic luau, make sure you serve up some poi. You can even order dried poi to save the hassle of making it yourself.

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]]> http://www.timandangi.com/blog/2011/06/21/hawaiian-recipes/feed/ 0 Spanish Rice http://www.timandangi.com/blog/2011/05/23/spanish-rice/ http://www.timandangi.com/blog/2011/05/23/spanish-rice/#comments Mon, 23 May 2011 06:01:30 +0000 Angi http://www.timandangi.com/blog/?p=5546 Recipe: Spanish Rice Ingredients 2 tbsp butter 1 onion, chopped fine 1 green bell pepper, chopped fine 2 cloves garlic, minced 1 cup long grain white rice 1 can diced tomatoes (14.5 oz) 1 oz diced green chilies 1 cup … Continue reading →
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Recipe: Spanish Rice

Ingredients

  • 2 tbsp butter
  • 1 onion, chopped fine
  • 1 green bell pepper, chopped fine
  • 2 cloves garlic, minced
  • 1 cup long grain white rice
  • 1 can diced tomatoes (14.5 oz)
  • 1 oz diced green chilies
  • 1 cup chicken broth
  • 2 cups water

Instructions

  1. Melt butter in skillet. Add onion, bell pepper and garlic.
  2. Saute until onions are translucent.
  3. Add rice to skillet. Stir until rice browns.
  4. Add tomatoes, green chilies, chicken broth and water.
  5. Simmer approximately 25 minutes or until rice is tender.

Print the recipe here.

Quick notes

You may need to adjust water amount based on the rice you use and your altitude.

Preparation time: 10 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 4

Meal type: dinner

Weekly Menu
We’ve had a busy couple days and it will continue through Tuesday so we’re a little short on list making at the moment. We’re shopping Tuesday instead of our typical Saturday this week so we don’t have a full menu. We’ll do that some time today.

  • Lunches
    • Leftovers
    • Picnic lunch at the park
    • Something that uses the fresh salsa we made
    • More to come
  • Dinners
    • Carne Asada Burros
    • Pizza
    • More to come

This post may appear at Menu Plan Monday, Mouthwatering Monday, Made It On Monday, and Full Plate Thursday.

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]]> http://www.timandangi.com/blog/2011/05/23/spanish-rice/feed/ 4 Beef Enchiladas http://www.timandangi.com/blog/2011/05/09/beef-enchiladas/ http://www.timandangi.com/blog/2011/05/09/beef-enchiladas/#comments Mon, 09 May 2011 07:59:48 +0000 Angi http://www.timandangi.com/blog/?p=5490   Beef Enchiladas Ingredients 1 pound lean ground beef 1 medium onion, chopped (1/2 cup) 1/2 cup sour cream 1 cup shredded Cheddar cheese (4 ounces) 2 tablespoons chopped fresh parsley 1/4 teaspoon pepper 1/3 cup chopped green bell pepper … Continue reading →
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Beef Enchiladas

Ingredients

  • 1 pound lean ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup sour cream
  • 1 cup shredded Cheddar cheese (4 ounces)
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon pepper
  • 1/3 cup chopped green bell pepper
  • 2/3 cup water
  • 1 tablespoon chili powder
  • 1-1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon ground cumin
  • 2 whole green chilies, chopped, if desired
  • 1 clove garlic, finely chopped
  • 1 can (15 ounces) tomato sauce
  • 12 corn tortillas
  • Shredded cheese
  • green onions, sliced
  • sour cream

Instructions

  1. Preheat oven to 350°.
  2. Saute onions in medium skillet. Add ground beef and brown; drain. Stir in sour cream, cheese, parsley and pepper. Cover and set aside.
  3. Saute bell pepper in medium pot. Add water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes.
  4. Dip each tortilla into sauce to coat both sides. Use 6 tortillas to cover bottom of baking dish. Layer 1/2 of the meat mixture, 1/2 of the sauce, a sprinkle of shredded cheese and green onions. Cover with remaining 6 tortillas, dipped in sauce, and remaining meat, sauce, sprinkle of cheese and green onions.
  5. Bake uncovered about 20 minutes or until bubbly.
  6. Garnish with sour cream.

Variations

You can also choose to stuff each tortilla with meat mixture and roll before putting in casserole dish. Cover with remaining sauce. I prefer casserole style because it doesn’t take as much time to prepare.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Meal type: dinner

Weekly Menu

This post may appear at Menu Plan Monday, Mouthwatering Monday, Made It On Monday, and Full Plate Thursday.

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]]> http://www.timandangi.com/blog/2011/05/09/beef-enchiladas/feed/ 0 Sourdough Bread http://www.timandangi.com/blog/2011/05/02/sourdough-bread/ http://www.timandangi.com/blog/2011/05/02/sourdough-bread/#comments Mon, 02 May 2011 06:57:57 +0000 Tim http://www.timandangi.com/blog/?p=5232 For a couple of years now I have enjoyed making sourdough bread. Here is the standard basic recipe that we use based on a recipe from Northwest Sourdough.   Sourdough Bread Ingredients 3 cups sourdough starter at 166% hydration – … Continue reading →
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For a couple of years now I have enjoyed making sourdough bread. Here is the standard basic recipe that we use based on a recipe from Northwest Sourdough.

 

Sourdough Bread

Ingredients

  • 3 cups sourdough starter at 166% hydration – 27 oz (starter is fed with 1 cup water and one cup flour)
  • 19 oz tepid filtered water
  • 5 oz evaporated milk
  • 1 oz melted cooled butter
  • 3 lbs 3.8 oz bread flour
  • 1.2 oz sea salt

Instructions

  1. Add sourdough starter to the mixer.
  2. Add water (water/evap milk combo) to mixer. Add oil (butter) to mixer. Add salt to mixer. Add 8 cups of bread flour (approx 2lbs 3.8 oz) to mixer.
  3. Turn mixer on medium speed.
  4. Slowly add remaining bread flour (all purpose if substituted) as mixer is turning.
  5. Add up to ½ cup additional flour, if dough feels too sticky.
  6. The dough should feel sticky, but not stick to your finger like glue when you push it into the side of the dough. The dough should have pulled away from the sides of the bowl and feel nice and springy.
  7. Turn off the mixer and allow the dough to rest for about 15-20 minutes.
  8. Mix on medium for another minute.
  9. Cover and let rise until doubled about 6-8 hours.
  10. Deflate dough and pour onto floured counter.
  11. Knead just until dough comes into a ball.
  12. Divide the dough into two large loaves or three regular sized loaves.
  13. Shape loaf into preferred style (boule, baguette, etc)
  14. Let loaves sit for about 5-10 minutes.
  15. Shape into final form and put them upside down with the seam facing upward in lined basket (banneton) dusted with semolina flour, rice flour or cornmeal.
  16. Let the loaves rest for 30 minutes.
  17. Preheat oven to 450 degrees.
  18. Sprinkle loaves with semolina flour on the top (which is really the bottom) after the loaves have sat for 30 minutes.
  19. Place a greased baking sheet upside down on the top of the basket. Turn the sheet and basket over to let the loaf out of the basket. Repeat for each basket.
  20. Bake the loaves separately for best results.
  21. Slash first loaf, place in oven and bake for 15 minutes.
  22. Turn the oven down to 425 degrees, turn the loaf and bake another 15 minutes.
  23. Remove loaf from oven and let cool on a cooling rack.
  24. Repeat baking steps for second loaf.

 

Teresa Greenway of Northwest Sourdough has generously allowed us to share her e-book Discovering Sourdough with our readers.

Part 1 – Beginning Sourdough (free version no longer available)
Part 2 – Intermediate Sourdough (free version no longer available)
Part 3 – Advanced Sourdough (free version no longer available)

UPDATE: The three part e-book can now be purchased from Northwest Sourdough.

If you want to try sourdough baking but don’t have your own starter contact us and we’ll send you a starter packet. make sure

We will be posting more tips and sourdough recipes in the near future.

Weekly Menu
  • Lunches
    • Salad (twice)
    • Ground beef burritos
    • Brunch
    • Leftovers (2-3 times)
    • Whatever comes to mind in the event one of the leftover dishes doesn’t make enough.
  • Dinners
    • Greek Steak Gyros
    • New Mexican Beef Brisket
    • Orange Pineapple Honey Glazed Roast Pork
    • One Skillet Beef Noodle Medley
    • Beef Enchiladas
    • Sliced Sirloin Teriyaki
    • A undecided casserole dish – searching for a new recipe, any ideas?

This post may appear at Menu Plan Monday, Mouthwatering Monday, Made It On Monday, and Full Plate Thursday.

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]]> http://www.timandangi.com/blog/2011/05/02/sourdough-bread/feed/ 1 Sesame-Orange Chicken http://www.timandangi.com/blog/2011/04/25/sesame-orange-chicken/ http://www.timandangi.com/blog/2011/04/25/sesame-orange-chicken/#comments Mon, 25 Apr 2011 06:01:43 +0000 Angi http://www.timandangi.com/blog/?p=5231 Sesame-Orange Chicken Print the recipe here. Ingredients 4 small boneless, skinless chicken breast halves (6 to 7 oz. each) 1 navel orange 1/2 cup orange marmalade 2 Tbsp soy sauce 1 Tbsp grapeseed oil or peanut oil 1 teaspoon Asian … Continue reading →
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Sesame-Orange Chicken

orange sesame chicken 150x150

Print the recipe here.

Ingredients
  • 4 small boneless, skinless chicken breast halves (6 to 7 oz. each)
  • 1 navel orange
  • 1/2 cup orange marmalade
  • 2 Tbsp soy sauce
  • 1 Tbsp grapeseed oil or peanut oil
  • 1 teaspoon Asian sesame oil
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon Kosher salt
  • 1 cup breadcrumbs
  • 2 Tbsp butter, melted
  • 1/2 cup sesame seeds
Directions
  1. Heat a small skillet on medium high heat. Add the sesame seeds. Toast sesame seeds until fragrant and lightly browned. Do not turn your back on the seeds while cooking, they can easily and quickly burn. Stir often to keep them from burning. You may hear them pop, and some of them may hop out of the pan while cooking. When lightly browned remove from heat and set aside.
  2. Mix melted butter in with the bread crumbs. Heat a large skillet on a medium high, add the bread crumbs, stir often until the bread crumbs get toasty brown. Remove from heat, let cool.
  3. Heat the oven to 400°F. Line a roasting pan with foil. Put a flat baking rack on the lined roasting pan.
  4. Use a meat pounder to lightly pound the chicken breasts between two pieces of wax paper to even out the thickness of the breasts.
  5. Use a microplane grater to grate the zest from the orange. Place the zest in a large bowl. Cut 4 thin round slices from the center of the orange to use with this recipe. Save the rest of the orange for snacking.
  6. Add to the large bowl with the zest, the marmalade, soy sauce, sesame oil, peanut oil, red pepper flakes and salt. Mix well. Add the chicken to the sauce, coating every piece. You can at this point make ahead by 24 hours and let the chicken marinate, or you can go ahead with the recipe.
  7. In a large, shallow dish, mix together the toasted sesame seeds and bread crumbs. Working with the chicken one piece at a time, dredge the chicken in the coating, pressing down on the crumbs to make sure they adhere well. Transfer to the backing rack on the lined roasting pan. Dip the orange slices in the leftover marmalade mix and set on the rack.
  8. Cook at 400°F until the chicken has an internal temperature of 160°F, about 20 minutes. Serve immediately, topped with the orange slices.
Weekly Menu
We’ll be taking a few weeks off from posting our menu while I figure out an easier way to post it.

This post may appear Mouthwatering Monday, Full Plate Thursday, and Made It On Monday.

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]]> http://www.timandangi.com/blog/2011/04/25/sesame-orange-chicken/feed/ 6 Indian Fry Bread http://www.timandangi.com/blog/2011/04/18/indian-fry-bread/ http://www.timandangi.com/blog/2011/04/18/indian-fry-bread/#comments Mon, 18 Apr 2011 06:01:00 +0000 Tim http://www.timandangi.com/blog/?p=5235 Here is a basic recipe for Indian Fry Bread. It is very simple to make and is tasty on it’s own, with honey, or served with meat and beans like an Indian Taco. Indian Fry Bread Print the recipe here. … Continue reading →
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Here is a basic recipe for Indian Fry Bread. It is very simple to make and is tasty on it’s own, with honey, or served with meat and beans like an Indian Taco.

Indian Fry Bread

Print the recipe here.

Ingredients
  • 3 cups flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup warm water
Directions
  1. Combine dry ingredients in a bowl.
  2. Add warm water while mixing.
  3. Knead dough until smooth and then make dough into fist-sized balls. Make sure you don’t over knead the dough.
  4. Cover dough balls with a towel for 10 minutes then pat them into circles about the size of a pancake. Push your finger through the center of each one creating a small hole.
  5. Fry in hot oil (hotter the better) until golden brown on both sides.
  6. Drain on paper towels.
Weekly Menu
Come back later this evening to check out our menu. I haven’t gotten it from paper to computer yet.

This post appears at Menu Plan Monday, Mouthwatering Monday and Full Plate Thursday.

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]]> http://www.timandangi.com/blog/2011/04/18/indian-fry-bread/feed/ 2 Sour Cream and Green Chili Chicken Enchiladas http://www.timandangi.com/blog/2011/04/11/sour-cream-and-green-chili-chicken-enchiladas/ http://www.timandangi.com/blog/2011/04/11/sour-cream-and-green-chili-chicken-enchiladas/#comments Mon, 11 Apr 2011 06:01:51 +0000 Angi http://www.timandangi.com/blog/?p=5251 I’ve never been a big enchilada fan due to the red sauce used in a traditional enchilada recipe. Grandma Deb said she had tried a sour cream enchilada and really like it so I searched to find a recipe. I … Continue reading →
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I’ve never been a big enchilada fan due to the red sauce used in a traditional enchilada recipe. Grandma Deb said she had tried a sour cream enchilada and really like it so I searched to find a recipe. I don’t know where Tim found this recipe but we’ve made it so many times over the last few months. We even thought about making the sour cream sauce and using it as a dip for tortilla chips.

Sour Cream and Green Chili Chicken Enchiladas

Print the recipe here.

Ingredients
  • 2 cans of cream of chicken soup (10.25 oz each can)
  • 8 oz sour cream
  • 3.5 oz green chili
  • 2 chicken breasts
  • 1 dz. corn tortillas
  • 1/2 cup shredded cheese
  • green onions, sliced
  • black olives, sliced
  • water
  • frying oil
Directions
  1. Place chicken and enough water to cover chicken in a medium saucepan.
  2. Bring to a boil. Cook until chicken is white and juices run clear.
  3. Remove chicken to a plate and let cool.
  4. In a frying pan, put enough oil to cover the bottom about a 1/4 of inch thick.
  5. Briefly fry each corn tortilla until softened. Drain on paper towels and let cool.
  6. Shred chicken while tortillas are cooling.
  7. In another medium saucepan, mix together cream of chicken soup, sour cream, and green chili. Cook over medium heat until warm.
  8. Dip each tortilla in the cream sauce. Use 6 tortillas to cover the bottom of a baking pan.
  9. Top with half of the cheese, half of the green onions, half of the chicken and half of the cream sauce.
  10. Dip the remaining 6 tortillas in cream sauce to create the top layer. Top with remaining cheese, green onions, chicken, and cream sauce.
  11. Place baking pan in oven to melt the cheese and warm all the ingredients.
  12. Sprinkle with black olives minutes before serving.
Weekly Menu
  • Monday
    • Sandwich and chips
    • Lasagna with bread
  • Tuesday
    • Leftovers
    • Sour Cream and Green Chili Chicken Enchiladas (recipe above) and refried beans
  • Wednesday
  • Thursday
    • Leftovers
    • Chicken tacos and Spanish rice
  • Friday
    • Super Nachos
    • Steak Fingers, barbecue beans, and tomato, cucumber and red onion salad.
  • Saturday
    • Super Nachos
    • Sesame-Orange Chicken (recipe to come soon), garlic chicken rice, and a mixture of corn and zucchini.
  • Sunday
    • Leftovers
    • Burros (anyone have a great chili colorado recipe we can try?) with refried beans or spanish rice

This post appears at Menu Plan Monday, and Mouthwatering Monday.

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]]> http://www.timandangi.com/blog/2011/04/11/sour-cream-and-green-chili-chicken-enchiladas/feed/ 2 Fresh Salsa and Guacamole http://www.timandangi.com/blog/2011/04/04/fresh-salsa-and-guacamole/ http://www.timandangi.com/blog/2011/04/04/fresh-salsa-and-guacamole/#comments Mon, 04 Apr 2011 06:01:34 +0000 Angi http://www.timandangi.com/blog/?p=5030 After our missed week last week due to our busy spring weekend, we’re back sharing our menu and favorite recipes. Salsa is one of the easiest and most versatile recipes we’ve ever made. It’s basically a combination of fruits and … Continue reading →
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After our missed week last week due to our busy spring weekend, we’re back sharing our menu and favorite recipes. Salsa is one of the easiest and most versatile recipes we’ve ever made. It’s basically a combination of fruits and veggies chopped and combined with spices. Why do so many people shy away from making their own? You control the quality and taste so every batch is perfect. You do not need a food processor to make salsa but it sure makes it a lot faster.

Fresh Salsa

Print the recipe here.
Ingredients
  • 8 lbs tomatoes
  • 8 jalapenos
  • 1 bunch cilantro
  • 1 red onion
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp season all
  • 1 tsp lemon juice
Directions
  1. Finely chop tomatoes, red onion, jalapenos, and cilantro by hand or use a food processor for faster processing.
  2. Add to a large food storage container.
  3. Stir in salt, garlic powder, onion powder, season all and lemon juice.

Guacamole is another one of those super simple recipes that is easy to make and customize to your taste. The simplest recipe is smashing avocados and calling it guacamole but adding a few little twists will make it fantastic.

Guacamole

Print the recipe here.
Ingredients
  • 4 ripe avocados, halved and pitted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp season all
  • pinch of salt
  • splash of lemon juice
Directions
  1. Scoop out the avocado insides into a food storage container.
  2. Smash the avocados.
  3. Stir in remaining ingredients.

You can stir in a tablespoon or so of fresh salsa, or a touch of tomatoes for a little color.

Weekly Menu

I haven’t matched items to days again but I think this works out a little easier for us. We select the dinners and then select a few days at a time. This also allows us to use fresh veggies more often with our meals. So here’s a few meals we have picked for this week.

Lunches:
Sandwich (twice)
Leftovers
Quesadillas

Dinners:
Orange chicken
Stir Fry
French Dip
Burgers
Pizza

This post is linked at Menu Plan Monday and Mouthwatering Monday.

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