Posts Tagged easy
If you’re freaked out on making foods for thanksgiving Thursday, offer to bring the sauce, not sodas. Easily, the easiest foodstuff to make. Water, sugar, bag of berries and tada! Tweak it as you wish, liqueur, cinnamon, nutmeg, orange juice, zest, nuts, etc.
1 c water
1 c sugar
12 oz cranberries
Bring sugar & water to a boil. Add cranberries (frozen or not but don’t thaw frozen berries) bring back to a boil. Lower to simmer and cover. Cook 10 minutes until berries pop. Cool & store up to a week.
Feel free to mix it up with the aforementioned add-ins. Have a happy Thanksgiving too!
I know that might be obvious, but biscuits are easy. So much so that most people have a basic version memorized. So here’s a easy-peasey version that after a few uses you’ll have it memorized too. 2 c flour (all-purpose) 4 tsp baking powder ½ tsp salt ⅓ c shortening ⅔ c milk Preheat oven to 450° Mix flour thru shortening on low for 1 minute. Slowly mix in milk until just clingy. do not over beat Pull out dough & on a lightly floured surface, knead for about 20 seconds. Roll out to ½” thick. Cut out & bake on a cookie sheet. Bake 12 – 15 minutes. Serve immediately. I would suggest checking your baking powder expiration date because otherwise they’ll fall flat!
So there’s this recipe…
Called Artisan bread in 5 minutes a day, in a cookbook by the name name by two people, Jeff Hertzberg & Zoë François (got to be legit artisanal bread with a French woman as a co-author!). I finally stumbled upon it in my local library’s displace of the month: cooking. I said heck you say! Easy & tasty fancy looking bread? Let me at it! So I tried it out, as you can tell in the following photos. Basic Boule Recipe
Step one plus flour:
Step two Lightly lidded:
Step three pulled out into my permanent fridge storage container with WET hands:
Step four my ACTUAL loaf of deliciously cooked French Boule:
You think you want to try it yourself? Do it! It’s so easy you can hardly screw up the basic master recipe! It alone can be free shaped into a dozen breads! Freezes well & you can do a partial bake to take other places! I seriously suggest in investing in their book(s)!!
Have you ever baked bread before? Success? Failure? Difficulty?
This wasn’t the funnest Mother’s Day, not with every family member sickened with upper respiratories. But as the good & healthy child I set forth to make something they could eat. I thought of warm potato soup & searched the interwebs for just the right one; bacon, cheese, creamy goodness as required. I stumbled upon (pun!) Chunky Cheesy Potato Soup on Food network. I had to edit, but here’s the dish:
1/2 lb Bacon (no precooked junk)
1/2 large white onion diced
4 potatoes unblemished, chopped
1/2 head garlic diced
1 Qt heavy cream
2 c grated cheddar (I like sharp)
1 Tsp flour
2 green onions chopped
Salt & pepper
Cook bacon in a large pot or Dutch oven until crispy, do not drain drippings, but remove bacon to cool; crumble pieces.
I semi peeled my potatoes; I like a little skin for flavor. I also soaked them in 1 clove garlic diced & water while the bacon cooked.
Drain potatoes, add potatoes,onions, & garlic to drippings. Cook on med-hi for about 15 minutes, until onion is transparent, stir consistently.
Add cream, salt pepper to taste.
Dredge (add flour to cheese & toss for good coating) cheese.
Add slowly to the pot, stirring to melt. Add a few green onions.
Add bacon,stir and simmer until thoroughly heated. Serve with a garnish of green onions.
A recipe I tried this weekend from BHG (better homes & gardens) that was delicious & has room for variability.