This recipe is sooo good that I made it as the first meal that I ever made my now sweet husband when we were dating. Yes, you read that right. This is THE main course that had this man at first bite. I was so nervous to be making dinner for him (he had already wowed me with a meal he prepared for me) but I knew that this stand-by wouldn't let me down. Along with this I made grilled flat bread (recipe to follow), Tabbouleh, marinated cukes/tomatoes and Greek olives with oranges. For dessert, I made a favorite...Barefoot Macaroons. Low and behold, he was allergic to coconut and didn't even tell me! Thankfully, he had filled up on the main course. Apparently the Souvlaki did the trick. ;)
Souvlaki
adapted from All Recipes
*If you will be using bamboo skewers, be sure to soak them in water for 30 minutes prior to grilling.
Mix together:
1 1/2 - 2 lemons, juiced and zested
1/4 cup olive oil
3 cloves or 3 heaping tsp. of crushed garlic
1/4 cup soy sauce
1 tsp. oregano (I love the Mediterranean oregano or fresh, but any is fine)
Add:
2-4 pounds of pork tenderloin (cut into skewer-sized chunks)
1-2 green bell peppers (cut into 1" pieces"
1 large red onion or 2 yellow onions, cubed
Stir to coat. Cover and refrigerate for 2-3 hours.
Preheat grill for medium high heat. (You can also stir fry this if the weather is shady.)
Slide pork, pepper and onions onto skewers.
Cook for 10-15 minutes, turning skewers.
Even the kids love this one and wolf it down every time I've made it. I cook the sauce (making sure to boil it for 10 minutes, at least) that the meat has been marinating in and serve it over rice and veggies.
Wednesday, November 3, 2010
Soft Wrap Bread/Pita Bread
I decided that this amazing Pita Bread needed a post all it's own so it wouldn't get lost in the shuffle. This bread rocks. It's easy and it is a true family favorite. There are never leftovers of this bread in our house!
Soft Wrap Bread/Pita Bread
from King Arthur Flour
*Makes about 8-9 breads (You probably want to double this as you will find this will be a hit if you have four or more folks.)
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
Soft Wrap Bread/Pita Bread
from King Arthur Flour
*Makes about 8-9 breads (You probably want to double this as you will find this will be a hit if you have four or more folks.)
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
Tara's Green Grape Salad
Years ago I was in a little recipe exchange group and one of the gals, Tara, shared this super easy fruit salad recipe that really is more dessert than salad. This is definitely better the second day but it's never lasted longer than that in my house...
Tara's Green Grape Salad
You will need: 4 pounds green grapes (you can cut these in half or serve them whole)
Mix 8 oz. cream cheese with 8 oz. of sour cream, 1/2 cup sugar (I love it with brown sugar but either works) and 1 tsp. of vanilla (or almond extract). Add grapes and mix. Sprinkle with 2 Tab. brown sugar and 4 oz. of pecans. Refrigerate and enjoy!
Tara's Green Grape Salad
You will need: 4 pounds green grapes (you can cut these in half or serve them whole)
Mix 8 oz. cream cheese with 8 oz. of sour cream, 1/2 cup sugar (I love it with brown sugar but either works) and 1 tsp. of vanilla (or almond extract). Add grapes and mix. Sprinkle with 2 Tab. brown sugar and 4 oz. of pecans. Refrigerate and enjoy!
Rhonda's Mediterannean Pasta Toss
As a new mama learning how to juggle a baby with dinner preparation...let alone...entertaining guests, my dear friend Rhonda had our family over for dinner and prepared this scrumptious one-dish meal. When she told me how easy it was to prepare, I couldn't wait to try it out. She was correct. This little diddy gets tossed together quickly and has the capacity to wow a dinner crowd or last minute house guests at a moment's notice. The ingredients are pantry staples in my house and with a loaf of crusty Sourdough bread and a salad...dinner is served!
Rhonda's Mediterranean Pasta Toss
Cook 8 oz. Farfalle (bowtie) pasta.
Chop:
1 can artichoke hearts in water (drained), chop coarsley
1 small green bell pepper
1/2 cup red onion
1/4 cup Kalamata olives (her original recipe used pitted black so these work as well), sliced
Meanwhile, heat 1 Tab. olive oil over medium heat.
Press 2 garlic cloves into oil and stir fry for 2-3 minutes.
Add onion and pepper and stir fry 2 more minutes.
Add olives/artichokes and
1 can (14.5 oz.) diced tomatoes with basil, garlic, oregano - juice and all;
1/2 tsp. of salt. Heat 1-2 minutes, stirring gently.
Remove from heat. Stir in pasta.
Sprinkle with 2 oz. (1/4 cup) of feta or parmesean cheese.
You can serve as is for a vegetarian entree or add 2 chicken breasts that have been stir fried for 2-3 minutes with a little olive oil (or grilled in advance).
Rhonda's Mediterranean Pasta Toss
Cook 8 oz. Farfalle (bowtie) pasta.
Chop:
1 can artichoke hearts in water (drained), chop coarsley
1 small green bell pepper
1/2 cup red onion
1/4 cup Kalamata olives (her original recipe used pitted black so these work as well), sliced
Meanwhile, heat 1 Tab. olive oil over medium heat.
Press 2 garlic cloves into oil and stir fry for 2-3 minutes.
Add onion and pepper and stir fry 2 more minutes.
Add olives/artichokes and
1 can (14.5 oz.) diced tomatoes with basil, garlic, oregano - juice and all;
1/2 tsp. of salt. Heat 1-2 minutes, stirring gently.
Remove from heat. Stir in pasta.
Sprinkle with 2 oz. (1/4 cup) of feta or parmesean cheese.
You can serve as is for a vegetarian entree or add 2 chicken breasts that have been stir fried for 2-3 minutes with a little olive oil (or grilled in advance).
Hibachi Chicken and Japanese Ginger Sauce
Get the chopsticks ready and prepare to be transported to your favorite Japanese restaurant...think Kyoto's...Benihana's...
When I stumbled upon this copycat recipe years ago I can't tell you how thrilled i was as this tasted just like the chicken and ginger sauce prepared at these establishments! It only takes about 15 minutes from start to finish and yields a restaurant meal in the coziness of your own home!
Ginger Sauce:
Blend on low speed for 30 seconds in your blender:
1/4 cup (or a little more) chopped onion
1/4 cup soy sauce
1 clove garlic
1/2 oz. fresh ginger root ( nickel sized slice, peeled and chopped)
Juice of 1/2 lemon (about 2 Tab.)
1/2 tsp. sugar
1/4 tsp. white vinegar
Chill before serving for best flavor (but not necessary if you are pushed for time).
Hibachi Chicken
Heat a wok or large frying pan with 2 Tab. oil, 4 Tab. butter and 6 Tab. soy sauce.
Add 4 chicken breasts, cut into bite sized chunks and cook until done. Sprinkle with 2 tsp. of fresh lemon juice and set aside off the heat. Add to pan - one large onion, sliced. Cook until onion softens then add 2 medium zuchinnis, sliced; and cook another 2 minutes and then add 2 cups sliced mushrooms. Lastly add 6 cups of bean sprouts. Serve vegetables with chicken and ginger sauce on side or poured over the top. We love this with steamed rice or Japanese fried rice.
When I stumbled upon this copycat recipe years ago I can't tell you how thrilled i was as this tasted just like the chicken and ginger sauce prepared at these establishments! It only takes about 15 minutes from start to finish and yields a restaurant meal in the coziness of your own home!
Ginger Sauce:
Blend on low speed for 30 seconds in your blender:
1/4 cup (or a little more) chopped onion
1/4 cup soy sauce
1 clove garlic
1/2 oz. fresh ginger root ( nickel sized slice, peeled and chopped)
Juice of 1/2 lemon (about 2 Tab.)
1/2 tsp. sugar
1/4 tsp. white vinegar
Chill before serving for best flavor (but not necessary if you are pushed for time).
Hibachi Chicken
Heat a wok or large frying pan with 2 Tab. oil, 4 Tab. butter and 6 Tab. soy sauce.
Add 4 chicken breasts, cut into bite sized chunks and cook until done. Sprinkle with 2 tsp. of fresh lemon juice and set aside off the heat. Add to pan - one large onion, sliced. Cook until onion softens then add 2 medium zuchinnis, sliced; and cook another 2 minutes and then add 2 cups sliced mushrooms. Lastly add 6 cups of bean sprouts. Serve vegetables with chicken and ginger sauce on side or poured over the top. We love this with steamed rice or Japanese fried rice.
The Best Buttermilk Pancakes Ever
I am not exagerating by any means. These are hands-down the very best buttermilk pancakes ever. Yes, I'll admit that the recipe did originate with Miss Martha Stewart herself and my dearest friend Chelsea introduced these bad boys to me over breakfast years ago. My kids can't get enough of these...but please don't ever reveal to them that I add buttermilk (they can't stomach the buttermilk looking fermented and my 11 year old sweet son always rushes to check the expiration date when I am cooking with buttermilk as he is certain that it is spoiled)! Back to the recipe...these are also known as Bella's Blueberry Pancakes or Caleb's Chocolate Chip Pancakes and Connor's 'How Big Can You Make 'em Hot Cakes' and Mara's Roll-Ups filled with Gram's Berry Jam and sprinkled with powdered sugar. Yes...I have been known to be a short-order cook. Just call me Flo. Order up!
The Best Buttermilk Pancakes Ever
Heat griddle to 375 degrees or put your cast iron over a medium high heat range.
Whisk together:
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 heaping Tab. sugar
Meanwhile, melt 4 Tab. of unsalted butter.
Whisk into the flour mixture (without overmixing the batter because the key to the fluffiest pancakes is NOT overmixing the batter nor mixing it smooth. Leave the batter lumpy...mmm...buttery goodness later):
2 large eggs, lightly beaten
3 cups buttermilk (shhh...don't tell my kids)
and the melted butter.
Test your griddle by sprinkling a few drops of water on it and if water bounces, dances and spatters off, it is hot enough. Brush 1/2 tsp. of unsalted butter on the griddle (or heaven forbid, a bit of reserved bacon fat if you are makin' bacon too).
Pour about 1/2 cup of batter onto the heated griddle and when the cakes have bubbles on top (about 2 1/2 minutes) flip over. If you are making them to order, as my kids like, this is when you can add the blueberries or chocolate chips. Cook until golden on bottom, about 1 minute.
Serve them warm with butter, syrup, jam, rolled with a sausage, sprinkled with cinnamon sugar...you name it!
The Best Buttermilk Pancakes Ever
Heat griddle to 375 degrees or put your cast iron over a medium high heat range.
Whisk together:
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 heaping Tab. sugar
Meanwhile, melt 4 Tab. of unsalted butter.
Whisk into the flour mixture (without overmixing the batter because the key to the fluffiest pancakes is NOT overmixing the batter nor mixing it smooth. Leave the batter lumpy...mmm...buttery goodness later):
2 large eggs, lightly beaten
3 cups buttermilk (shhh...don't tell my kids)
and the melted butter.
Test your griddle by sprinkling a few drops of water on it and if water bounces, dances and spatters off, it is hot enough. Brush 1/2 tsp. of unsalted butter on the griddle (or heaven forbid, a bit of reserved bacon fat if you are makin' bacon too).
Pour about 1/2 cup of batter onto the heated griddle and when the cakes have bubbles on top (about 2 1/2 minutes) flip over. If you are making them to order, as my kids like, this is when you can add the blueberries or chocolate chips. Cook until golden on bottom, about 1 minute.
Serve them warm with butter, syrup, jam, rolled with a sausage, sprinkled with cinnamon sugar...you name it!
Muffaletta (Olive Salad) and Salami Submarine
Okay…this recipe always makes me think of fall. Picture perfect fall picnics, football tailgaters, lunch on the field after a day of soccer and football games…
The first time I ever made this recipe (which was an attempt at recreating something that I had tried in the south), I made it for friends at the beach and it was AMAZING…either that or we were all so famished that anything would have tasted delicious. One thing you should know about me, is I am pretty picky about bread. Let’s just say that this would be fabulous no matter what but it would be even better with the right kind of bread. Crusty French bread or Rustic Italian or Sourdough…don’t let this get slathered on just any old loaf of bread now y’all!
Muffaletta (Olive Salad) and Salami Submarine
18-inch or so long loaf of crusty French bread (or rustic Italian or Sourdough)
¼ pound of Genoa salami, thinly sliced (ooohhh prosciutto would be amazing too)
¼ pound of Swiss cheese
1 qt. of Muffaletta (olive salad) recipe below
Carefully cut open the bread lengthwise without cutting all the way through to the other side. Scoop out a little of the bread (this could make great croutons) from each half. Divide the olive salad and pack into each half of the bread. Layer salami and cheese in rows down each half. Close and wrap tightly in heavy aluminum foil. To fully blend the mixture (I know it sounds strange), place heavy books on top of the sandwich and allow it to rest for a few hours. I put mine in the fridge here (or cooler if you are traveling to a football game). When ready to serve you can slice it into 2 inch portions to serve 9 OR if you are near an oven, pop it in for 20 minutes (my favorite way).
Muffaletta (olive salad)
3 cups Greek, green, Kalamata and black olives sliced off the pit
¼ cup or more of fresh basil, chopped
2 garlic cloves, crushed
4 Tab. Olive Oil
3 Tab. Red wine vinegar (I’ve also used balsamic vinegar)
7 oz. roasted red peppers, chopped (optional)
2 Tab. Capers, drained (optional)
Toss all ingredients together and store in tightly covered container in the refrigerator. This mixture improves with age and is fabulous on many sandwiches.
The first time I ever made this recipe (which was an attempt at recreating something that I had tried in the south), I made it for friends at the beach and it was AMAZING…either that or we were all so famished that anything would have tasted delicious. One thing you should know about me, is I am pretty picky about bread. Let’s just say that this would be fabulous no matter what but it would be even better with the right kind of bread. Crusty French bread or Rustic Italian or Sourdough…don’t let this get slathered on just any old loaf of bread now y’all!
Muffaletta (Olive Salad) and Salami Submarine
18-inch or so long loaf of crusty French bread (or rustic Italian or Sourdough)
¼ pound of Genoa salami, thinly sliced (ooohhh prosciutto would be amazing too)
¼ pound of Swiss cheese
1 qt. of Muffaletta (olive salad) recipe below
Carefully cut open the bread lengthwise without cutting all the way through to the other side. Scoop out a little of the bread (this could make great croutons) from each half. Divide the olive salad and pack into each half of the bread. Layer salami and cheese in rows down each half. Close and wrap tightly in heavy aluminum foil. To fully blend the mixture (I know it sounds strange), place heavy books on top of the sandwich and allow it to rest for a few hours. I put mine in the fridge here (or cooler if you are traveling to a football game). When ready to serve you can slice it into 2 inch portions to serve 9 OR if you are near an oven, pop it in for 20 minutes (my favorite way).
Muffaletta (olive salad)
3 cups Greek, green, Kalamata and black olives sliced off the pit
¼ cup or more of fresh basil, chopped
2 garlic cloves, crushed
4 Tab. Olive Oil
3 Tab. Red wine vinegar (I’ve also used balsamic vinegar)
7 oz. roasted red peppers, chopped (optional)
2 Tab. Capers, drained (optional)
Toss all ingredients together and store in tightly covered container in the refrigerator. This mixture improves with age and is fabulous on many sandwiches.
Subscribe to:
Comments (Atom)