Tuesday, November 8, 2016
Time sure is a funny thing sometimes..It seems to be slipping away from me quicker than I realize. I apologize for the long absence. I am still very much here and doing well.
It's that time of year again..the weather is colder and we received our first snow warning. It's too early for that. But let me be clear..It will always be too early when doing everything by bike! Speaking of which..biking has gone well. I've been caught in the rain more times than I would like but it is what it is. I am loving the money saving aspect of it all and the amount of extra exercise I am getting. Between that and my general work outs I am smashing my goals left and right. Plus its allowed me extra desserts here and there without worry of it hanging on in the form of weight. I suppose as we enter into the bitter cold Dutch winter my thoughts might change but I have gloves,coat and a knitted cap and so far so good!
I've got a quick and frugal chili recipe to share that my entire family loves. It's a super basic recipe that honestly needs some extra help in the flavor department. I am going to give you the recipe as is and then give you tips on what I do to boost the flavor and serving sizes up a bit. I am feeding a small army these days.
Autumn Pumpkin Chili
1 medium Onion,diced
1 Green Pepper,diced
1 Yellow or Red Pepper,diced
2 Garlic cloves,diced
1 lb. Meat of choice
1 (15 ounce) can of Pumpkin Puree..or 1-3/4 cups homemade
1 (14 ounce) can Diced Tomatoes,undrained
4-1/2 tsp. Ground Chili Pepper
1/4 tsp. Pepper
1 tsp. Salt
Sautee the onion and peppers in a small amount of oil until tender. Add garlic,cook for one minute longer. Crumble meat into pan and cook over medium heat until no longer pink-drain if necessary.
Transfer to a greased slow cooker. Stir in remaining ingredients.
Cover and cook on low 7-9 hours.
** Here are my additions**
1 TBS Ground Cumin
1 tsp. Ground Cinnamon..trust me..it works
Beans of choice..to bulk this up a bit I added in pinto beans one time and have added in black beans and even chickpeas. I keep these on hand in my freezer but one normal can of beans that have been drained and rinsed will work just fine.
You can use any squash puree..pumpkin,sweet potato,butternut...whatever you have on hand!
Top each bowl with sour cream and shredded cheese and serve with homemade bread or rolls.
Serves 4-5 big servings based on my additions
Source: Taste of Home
Monday, September 26, 2016
King Arthur Flour has started a bake along challenge. Each month they will announce a new challenge where they encourage you to bake along with them. This was the first challenge. I've seen this bread many times and always had it in the back of my mind to make but for one reason or another never got around to making. I am so glad I finally did! The taste is amazing and the shape of it looks so neat.
I am going to include the link to the recipe and it will take you step by step through the process and includes pictures as well. Good luck and hope you join in! They have already listed the second challenge!
Click HERE for the recipe!
Monday, September 5, 2016
During the summer I have a bad habit of purchasing large amounts of blueberries and baking up as many things as possible only to freeze them all to enjoy at a later time. In theory there is absolutely nothing wrong with that..but when you finally get around to blogging the recipe it's unlikely that anyone has fresh on hand. Yes you can use frozen but sometimes fresh is best.
So in case there is anyone out there who can still get their hands on fresh blueberries..bake these beautifully fragrant scones that are amazingly soft and so good for you ingredients wise. I have no doubts that you could use frozen berries of your choice or even diced apples..apple season is almost upon us!! I've been pinning apple and fall inspired recipes like crazy and even found an apple pie filling recipe that does not need to be canned. It hangs out in the fridge and impatiently waits for you to pull it out within a week to use. So.Making.That.
Anyway..bake these. Spelt flour is a beautiful thing. So is Greek yogurt.
Spiced Spelt Blueberry Scones
2 cups Spelt Flour
1 TBS Baking Powder
3 TBS Coconut Sugar
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1/4 tsp. Salt
1/4 cup Melted Coconut Oil
1 TBS Maple syrup or Honey
1 tsp. Vanilla
1/2 cup Milk of choice
1/2 cup Plain Greek Yogurt
1 cup Fresh Bluberries
1/2 cup Old-fashioned Oats
Preheat oven to 400c/200f. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl,whisk together the first 7 ingredients.
In a medium bowl,whisk together the coconut oil,maple syrup, vanilla,milk and Greek yogurt. Pour the wet into the dry ingredients and mix just until combined. Gently stir through the blueberries.
Roll dough into a ball. Pour 1/4 cup of oats onto counter and press the ball of dough on top of the oats. Using your hands,press the dough out until its 1 inch thick. Moisten the top with a bit of water and sprinkle the remaining oats on top and gently press down to make sure they stick.
Cut into 8 wedges and transfer to prepared pan.
Bake 20 mins or until golden brown.
Yield: 8 scones
Source: The Macadames
Labels: quick bread
Thursday, August 11, 2016
For the last few months my new wake up call has been 3 am..I chalk it up to my new work out routine and needing that personal time. I've picked up Yoga and various challenges that promise to whip my weak stomach muscles into shape. I am allowing more time for myself these days and if it needs to come at 3 am then so be it.. Every so often I am given a beautiful sunrise to take in..It's worth getting up for!
I have a stack of bread photos and recipes that need to be posted. I am thinking of changing this over to nothing but bread and general ramblings about everyday life with some photos thrown in..it's basically what it has always been but not so much of everyday recipes. I am burned out and need a switch and as we move on to the second stage of our lives I will chat about that more.
In the meantime I wish you a wonderful summer that is slowly turning into fall! Once my 16 year old heads back to school in a few weeks I think I will head back over here and post some delicious bread recipes.
Monday, April 18, 2016
So..we're a car free household. Have been for a few weeks now and will continue to be until the next chapter in our lives comes into play. It's a strange world when you don't have a car. There is this mentality of sticking it to the man when you decide to ditch the car and all the fees that come along with it. You suddenly feel more in control of what you do,where you go,and the game you play of cramming in as much as you can into the saddle bags and crate.
That's my bike. The saddle bags you see in the back have been upgraded to 60 liter saddle bags and let me tell you..I can pretty much fit all my groceries in there plus a small child. This is how you function Dutch style. Back home I wouldn't dare go without a car. It's to dangerous and everything is so spaced out anyway that not having a car would be insane. Plus,bikes and American drivers just do not mix. Over here, I am Queen of the road.
Most Dutch neighborhoods are equipped with various grocery stores,pharmacy,doctors office,mailing office,butcher shop,hair salon,clothing store, and anything else they can cram into the shopping section. I can be at my doctor's office and grocery store within a 5 minute bike ride. I can head to the city center and train station within that amount of time as well..it always takes longer by car when you sit and wait for the lights and then fight like mad dogs to claim a parking spot. I can now zoom in and out without any issue. This country is made for bikers. The rules regarding biking here are incredible and I honestly feel safer on a bike than in a car. The biking routes and paths are vast,beautiful and quick. So all in all..it's been fun. I will probably change my tune when winter hits again and we then need to deal with the rain,sleet,ice roads and snow. I will plan accordingly and I can always have my groceries delivered if need be.
Plus..I don't get care what the weather is anyway. The money we save from not having one that then goes into savings makes me so happy I could weep. Times are changing and plans have been set in motion. My time is coming to an end here.
I have so much I want to say. So.Much. But I can't. There will be a time when I can write and speak about things that I love,things I am working on,and my hopes for my future with my husband and two teenage sons..which by the way, one is about to turn 18!!
I would love to tell you that I have been outside enjoying the summer like weather but I keep waiting for it to actually arrive....
Monday, February 22, 2016
I've talked about this many times but one of the habits I have picked up since moving here in 2007 is coffee. I never drank it before then. I think I tried it a few times but hated it. I hated the taste,hated the smell,hated everything about it.
I never understood anyone's love for Starbucks..AND I will stand by that statement. I do not get anyone's love for that overpriced sickeningly sweet processed drink.
I do understand the love for coffee now though. I love it. I love the smell of it. I love the act of making it. I love the smile I get when I take my first sip. I get it. I really really do. I also get the need to have some kind of flavor..not a sickeningly sweet flavor but even then..I might not like it but more power to you if it brings you some joy to swing by somewhere and pick one up. What I am after is a hint of a flavor that doesn't require anything more than what you have in your cupboard.
You can make the coffee with any spice you like. I have tried cinnamon and apple pie and pumpkin pie spice. All have worked. All you do is sprinkle the spice on top of your coffee grounds and the flavor will drip down into the coffee pot as it brews. That's it. How much you use will depend on your taste buds. My husband isn't a fan of anything other than straight black coffee so when I make it for myself I only brew enough for two cups at a time. I maybe and it's a big maybe add in 1/8 of a teaspoon..like I said it's just a sprinkle. You don't want to ruin the whole experience so start out small and see how you like it.
Flavored coffee without all of the additives. It's a good a thing.
Thursday, February 18, 2016
Thursday, December 24, 2015
Tuesday, December 8, 2015
This year I embraced all things Fall. I headed into the stores with a gusto. I bought up every variety of squash I could get my hands on. I picked up bags of brussel sprouts and stopped for a moment to see if the world did in fact stop spinning. I hated brussel sprouts as a kid. They were bitter and horrible and gag worthy. However, I decided to pull my big girl panties up and give them another go after seeing the roasted brussel sprouts posts all over my news feed on Facebook. I paid attention and gave in. I am so glad I did because I absolutely love them. I'd say over the course of the last few months I have eaten them 1-2 times a week.
My freezer is full of pureed squashes which makes me happy since I have plenty of time to play around with new bread recipes...like this one! My favorite cinnamon roll recipe at the moment. Their soft and huge and fluffy and HUGE. These suckers grow like crazy in the oven so be prepared!
Pumpkin Maple Cinnamon Rolls
1/2 cup Warm Milk
2-1/2 tsp. Active Dry Yeast
1 cup Pumpkin Puree..or Squash of choice
4-3/4 cups All-purpose Flour..plus more as needed
1/3 cup (75 grams) Unsalted Butter,softened
1/4 cup Light Brown Sugar
1/4 cup Sugar
1-3/4 tsp. Salt
1 tsp. Cinnamon
1/2 cup (113 grams) Unsalted Butter,softened
1 cup Packed Light Brown Sugar
1-1/2 tsp. Cinnamon
1-1/2 cups Powdered Sugar
2 TBS Milk
1 tsp. Maple Extract
In the bowl of a stand mixer fitted with the dough hook,add the warm milk and yeast. Add in remaining ingredients and mix on speed 2, for 8-9 mins or until the dough becomes smooth and elastic..Don't panic if you need more flour..puree from different squashes can have a larger water content so it's not abnormal if you need to add more..I did! Place your dough ball into a greased bowl,turning once to coat. Cover and allow to rise in a warm spot until doubled in sie, about 1 hour or so.
In a small bowl,combine the brown sugar filling with the cinnamon.
Sprinkle your counter top with flour. Deflate the dough and knead it a few times in the bowl before turning it out onto the floured surface. Roll the dough out into a 15x9 inch rectangle. Spread the butter evenly across the dough and then sprinkle the brown sugar and cinnamon mixture all over the butter. Starting with the long end begin rolling up the dough tightly and then pinch the dough across to seal the seam. Roll it over so that the seam is facing down.
Spray two 9 inch cake pans and set aside. Using either a knife or better yet..fishing wire! slice into 12 rolls. Place cut side down into prepared pans. Cover and allow to rise until puffy, 30mins to 1 hour.
Preheat oven to 375/90. Uncover the rolls and bake 15-20 minutes, or until golden brown. Cool on wire rack.
In a bowl,combine the glaze ingredients and drizzle onto cooled rolls. Devour. Right away.
Yield: 12 Cinnamon Rolls
Source: Plain Noodles
Wednesday, November 11, 2015
Fall has been kind to us so far and you will hear no complaints from me. I've lived here 8 years now and it's the first time I've been able to keep heat off and have the windows wide open. It's changing though and the cold is on its way.
I am busy in the kitchen this week preparing for our Thanksgiving. We are having it this weekend since that fits our schedule the best. There will be turkey and stuffing and gravy and pie and rolls and everything else you would expect to see on the table during this time. I am missing home and my family terribly. It's just not the same over here.
Still. I am grateful for what I do have and never lose sight of that. Winter is on the way and that brings many exciting things along with it. I look forward to sharing it with you!
Wednesday, November 4, 2015
A few weeks ago I attended my third bread baking class! This time we decided to tackle shapes and various bun and roll techniques.
As always,there was a ton of laughter,learning,and of course..eating. I've learned a ton when it comes to kneading and shaping and can't wait to see what we tackle in 2016!
Monday, November 2, 2015
I can not believe it's November 2nd! This is the last month I can officially say that I am 40..Dec 1st and I will be the big 4-1. So many mixed emotions come to mind as I think about being one year older. I am not settled..that much I know. I wake up in the middle of the night now and can't fall back asleep. My brain refuses to shut off with its alarm bells and I've had far to many foggy mornings with bags under my eyes and clutching my coffee like my life depends on it. Gotta love the 40's.
Waking up early anyway because of my husbands work schedule leaves me loads of time to play in the kitchen. It's my favorite place to be during these darker days of fall and winter. I've got Thanksgiving on my mind and of course,Christmas..because if I am honest, I think about that most of all. I think about my cookie platter and which new cookie will be added. I can tell you right now..it's this one! I am such a fan of the orange chocolate combination and this hits all the right spots. The orange flavor is spot on and upfront with its orang-ie self..ok I know that's not a word but we'll ignore that. The chocolate is delicious, the oats are perfect. It's an all around perfect cookie in my opinion. I took it along with me when I had my recent bread class and came home with an empty bag.
I love cookies.
Orange Chocolate Chunk Oatmeal Cookies
1 cup Unsalted Butter,softened
1 cup Light Brown Sugar
1/4 cup Sugar
2 Large Eggs
2 tsp. Vanilla
2 tsp. Orange Extract
Zest of 2 Large Oranges
1-1/2 cups All-purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
3 cups Old-fashioned Oats
150 grams Orange Dark Chocolate,roughly chopped..Splurge on the best bar you can afford..it makes all the difference!
1/2 cup Toasted Walnuts,coarsely chopped,optional
Preheat oven to 350/180. Line a cookie sheet with parchment paper and set aside.
In a medium bowl,or in a stand mixer with a paddle attachment,cream together the butter and sugars until light and fluffy. Add eggs one a time,beating well after each addition. Add extracts and orange zest and mix until combined.
In another bowl,combine flour,baking soda,salt and oats; slowly add the dry ingredients into the wet and mix until well combined. Add the chocolate and walnuts (if using) and mix until combined.
Drop tablespoons worth of dough 2 inches apart onto prepared pan.
Bale 10-12 minutes,until lightly browned around the edges. The cookies are going to look slightly undone and that is ok because it's going to result in a deliciously chewy cookie. Cool on pan 3-5 minutes before removing to wire rack.
Yield: 30 Cookies
Source:Port and Fin
Wednesday, October 28, 2015
Last week during fall vacation we got up at 5:15 am and a boarded a train to Amsterdam,then a tram and then a boat so we could visit,Muiderslot. A beautiful castle just outside of Amsterdam.
It was overcast out and there was a slight drizzle on and off the entire day which only added to the experience in my opinion..Who wants to visit a sunny castle?
After walking around the inside and exploring all the rooms we headed out to visit the castle gardens.
The herb garden..
The veggie garden..
And a pic of the boat we took to reach the castle..
I can sometimes forget how much fun it can be to play tourist..All in all it was a wonderful day. I can tell you without a doubt, I am not a train traveler. It's just not me. There are people who love zooming all over the place but I am not one of them. Still..it's worth it when you get to see beautiful things like this.
What have you been up to lately?
Monday, October 26, 2015
Here is a super easy recipe that requires zero kneading! You can add in whatever type of cheese you want,leave out the dried chives if you don't want them..maybe you want crumbled up cooked bacon with mozzarella? Actually that sounds really good and I think I will be making that version next time with pizza seasonings tossed into the mix.
The rolls freeze well so bake up a batch of these babies and be a hero at dinner time!
No-knead Cheddar and Chive Rolls
4-1/2 cups All-purpose Flour
1 TBS Sugar
1 TBS Salt..or less if you want
2 TBS Dried Chives;optional
2-1/4 tsp. Active Dry Yeast
2 cups Milk..low fat,full fat..you make the call
1 TBS Butter
2 cups (8 ounces) Shredded Cheddar Cheese
In a large bowl,combine 2 cups of flour,sugar,salt,chives,and yeast. In a saucepan,heat milk and butter to 115-120F. Pour over dry ingredients and mix with a wooden spoon until smooth. Stir in cheese and enough remaining flour to make a soft dough. Cover and let rise in a warm place until doubled in size, about 45 mins-1 hour. Dough will soft and that is ok!
Grease either 2 or 3 9 inch round cake pans with non stick spray and set aside. Gently deflate the dough and divide into 2 or 3 portions and shape each portion into 12 balls. Place into prepared pans. Cover with a tea towel and allow to rise until nearly doubled,about 30 minutes.
Preheat oven to 350/180. Brush the tops with milk or an egg wash if you prefer and bake 20-25 minutes or until golden brown. Cool on wire rack.
** I only have two,9 inch round cake pans so I divided the dough to fit into those. You can make smaller rolls and pop them into 3 if you prefer. It's up to you**
Yield: 26-36 rolls
Source: Taste of Home
Wednesday, October 21, 2015
Tuesday, October 20, 2015
Our alarm clock goes off at 4:15 am.. 5 days a week. I head downstairs with my husband and get the coffee on and work on breakfast and packing his lunch. He's out the door by 6:20 and I won't see him again until 7:30 at night..and that's only if there are no problems with the trains..and there are always problems. Now that we're pushing 41 we are slightly more tired these days and often times our smiles don't quite reach our eyes and the need to give each other that hug or encouraging word is very real. We're living in stressful times and the weight on the shoulders can be extremely heavy at times and the desire to carry more so the other can have a break is constant.
When I see that a boost is needed..either by my side or his, I usually head into the kitchen. There is something honestly comforting to me about being in there and knowing that with just a few ingredients I hand over a plate of sunshine when my husband or two sons walk through the door. I can extend a plate over the fence to my neighbor and pass along the smile and encouragement I think we all need from time to time.
So go make someones day with cookies. Make your own day with cookies. Curl up with a good book or watch your favorite movie that you know by heart or if you are anything like me, you are smiling to yourself as you mentally prepare for the holidays that are arriving quicker than your realize!
Orange Walnut Snowballs
1 cup Butter,softened
3/4 cup Powdered Sugar
Zest of one Orange..Any size will do
1/2 tsp. Orange Extract
1/2 tsp. Vanilla Extract
2 cups All-purpose Flour
1/4 tsp. Salt
1 cup Finely chopped Walnuts
Additional powdered sugar for coating
Preheat oven to 350/180. Line a cookie sheet with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment..or in a large mixing bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the orange zest and extracts. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in nuts.
Shape into 3/4 inch balls and place onto prepared cookie sheet 1 inch apart.
Bake 7-12 minutes or until bottom of cookies are lightly browned ( in my oven that took 7 minutes but it can take up to 12 but start checking right before the 10 minute mark). Remove cookies to wire rack and allow to cool completely.
Pour additional powdered sugar into a bowl and place each cookie into bowl,turning over and over until completely coated.
Store in airtight container
Yield: 36 cookies
Source: Taste of Home
Monday, October 5, 2015
Do you have a bucket list? I've got one. It's filled with breads I want to bake before my hands give out and I can't knead or braid or twist or fold again without being in pain. I'm probably strange for having a bread bucket list but I'm feeling pretty ok about it these days.
A few days ago I tackled Challah. I actually had nightmares about this braid. I thought about it for days and days before I started. I watched THIS video on how to do the braid correctly and turned the volume down since I learn better with just the visual and replayed it over and over. I was pumped and ready to go. I doubted myself during the entire process and vowed to never do it again..because there was no way it was going to work.
But oh did it! If I had been by myself I can assure you I would have shed a tear or two because it blew me away. The author describes the bread as a twist on challah and babka and I would say that is indeed the case. It's one heck of a beautiful loaf of bread. The flavor is incredible and if you are a fan of all things,orange and chocolate then you must give this bread a try.
I decided to not post the recipe for this but instead encourage you to head over to Yin and Yolk and get it straight from the source. The tips and directions are spot on and honestly better than anything I could do here myself. I am not set up to take photos as I am doing something and she provides plenty of visuals as well as directions. It seems like there are a lot of steps, but honestly it's mostly waiting for the dough to rise in between each step. You can do this.
The only change I made was to use milk chocolate simply because that's what I have in my cupboard. My kitchen is cooler these days so my dough needed slightly more time to warm up when I took it out of the fridge. I was blessed with a beautiful sunny window which allowed my bread to rise comfortably for a few hours and was rewarded with a huge loaf of bread that left my family oohing and aahing and with me beaming from ear to ear.
I will be baking this again. Head over to Yin and Yolk for the recipe and click HERE for the video on how to form this beautiful shape!