Sunday, September 28, 2008
Wednesday, September 24, 2008
Sunday, September 21, 2008
Friday, September 19, 2008
Wednesday, September 17, 2008
Two yummy foods for the price of one in this post!
I got the chance to get together with a couple of people from work a few days ago for a non-work related visit. I mentioned I'd been wanting to try this scone recipe, and Janice made us a yummy orzo salad, so lunch it was :) Although I was never quite able to nail her down on the recipe I think it went a little something like this one from epicurious (with the addition of some cherry tomatoes, halved): 1 lb orzo 3 tablespoons fresh lemon juice 1/2 cup olive oil 1/2 cup pine nuts, toasted 1 1/4 cups feta (6 oz), crumbled 1 cup thinly sliced scallion greens Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander. Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper. It was quite tasty...I love those pine nuts in there! Next was the apricot orange scones. (oddly enough, I learned that scones are pretty much just biscuits....go figure!) The recipe is from Ina Garten, and the original contained cranberries (which I'm sure would be lovely).
Aren't they cute like buttons? I found the dough really sticky to work with and kept having to add flour, but it seemed to work out okay. I'll definitely want to make these again soon. Monday perhaps!
You can click here for the recipe. I'll have to say I didn't bake mine quite that long (more like 15 minutes) partly because I rolled my dough out a bit thinner, and partly because my oven is possessed by satan.
With the combination of pleasant company, lovely food, and cute babies, I had a really nice afternoon and we're hoping to make this a regular happening.
Sunday, September 14, 2008
Friday, September 12, 2008
Tuesday, September 9, 2008
Refrigerated Pizza Dough Olive Oil Minced garlic salt/pepper 1 red pepper, diced 1 med zucchini, chopped 4 roma tomatoes, diced 1 pound cooked ground beef, seasoned with oregano & basil mozzerella cheese parmesan cheese, shredded
Preheat oven to 450 degrees. Combine veggies and garlic. Add 3 tbsp olive oil, salt, pepper; toss to coat. Spead veggies out on greased sheet pan, roast about 25 minutes, stirring every 10 minutes. Decrease oven temp to 400 when finished. Roll out pizza dough on floured surface and get into as round a shape as possible. Transfer dough to greased pizza pan. Sprinkle a thin layer of mozzerella cheese over dough. Top with roasted veggies, ground beef, and more cheese.....leave about 1/2 inch edge. Fold edges of dough up over tart. Bake 25 minutes, watching not to burn edges. Sprinkle with shredded parmesan and serve.
Sunday, September 7, 2008
Then I took about half out and dumped it onto a floured surface, rolled it into a circle type shape like so: Then I took a saucer that's about 6 inches diameter and cut a couple of circles. Which brings us to the fillings. I mixed together unsweetened cocoa and sugar (in no specific measurements) till I liked the way it looked. Of course the taste test was involved as well. Along side this I had my butter and vanilla ready to go. I filled half of one of the pie crust circles with the cocoa mixture, then a few drips of vanilla, and some thin slices of butter. I folded that over and crimped the edges with a fork. At his point he was ready to fry. I had my iron skillet sitting over med-low heat and had added enough shortening to have about 1/2 inch in the pan. I gently place my first pie in the skillet, and let it get brown on the first side, about 2-3 minutes: Then the flip side.