Do you have a bread machine?

by , on
Oct 27, 2013

If you do, you need this book:

The Artisan Bread Machine by Judith Fertig

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It is DEF a MOMMYDO favourite. If you have the machine, but not the book, try this simple but delicious white bread recipe from page 24.

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Blue Ribbon Bread Machine Bread – 2LB loaf

8tsp granulated sugar

1 1/2tsp instant or bread machine yeast

1 1/3 cups water

1/3 cup vegetable oil

4 cups flour

2 tsp salt

1. Add sugar, yeast and water to the bread pan. Let stand for 10 minutes or until yeast starts to bubble.

2. Add oil. Spoon flour on top of liquid. Add salt.

3. Select the Basic/White cycle and Light Crust setting and press start.

NOTE: As with all bread machine recipes, it’s important to add the ingredients in the right order.

Or, um, you might get the loaf on the left. Image

Oops. The salt and the yeast need to be separated by the flour.

Live and learn. Live and learn.

Thanksgiving – the one where we stabbed the turkey.

by , on
Oct 15, 2013

Well, stabbed it with a rotisserie stick. I’m gonna call it Dizzy Turkey. And I’m also going to call it delicious.

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I’m thankful that we had the brilliant idea to stick the bird on the grill. I’m also thankful that there wasn’t much fanfare this year.

There was food…lots of food…Dizzy Turkey, my Dad’s Secret Stuffing (oven style as many sources recommend not stuffing a rotisserie turkey), mashed potatoes, candied yams, squash, ginger-maple roasted parsnips and carrots, broccoli, homemade bread machine bread, gravy and even homeade cranberry sauce. Oh, and pumpkin pie, fresh baked by my  mom.

A right feast. Which may seem like overkill to some, considering Husband and I shared this bountiful meal side by side at our kitchen island while the boy flitted around and the girl slept. But it was just fine with me.

I have a great deal to be thankful for. This year especially…as things could have turned out so differently. And yet, it’s a complicated thanks. Very personal. Still a little raw. Filled with hope for the future, but mindful of the past and how easily this could have been a very different kind of post. I’m still in awe of the miracle of my little girl. That she was possible. That she survived to be born. That she continues to surprise. Thankful for my little man. Our home – despite it’s challenges. Husband – who is up feeding baby as I type this.

There’s just so much. Too much. It makes me feel a little dizzy.

Kind of like this guy…

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Dizzy Turkey

(The uncomplicated way – made up by us)

Bring the bird up to room temp.

Prep it for cooking – rinse, pat dry, remove anything that may be lurking inside.

Stuff 3-5 unpeeled cloves of garlic into the cavity.

Place it on the spit as directed by your instructions.

Generously rub it with olive oil and ground sea salt and pepper.

Place it on the BBQ and fiddle around with the weight until you get it balanced right (which for us took about 30 min).

Place a drip tray under the bird. We cut a whole onion and placed it in the tray along with 1/2 a bottle of beer.

Cook using the back burner on med-high (around 350).

Baste every 30 min. (We added beer to the pan as it evaporated then added chicken stock when the beer bottle started to run low)

Cook to an internal temperature of 165. (about 2.5  hours for an 12 lb bird)

30 Garlic Brisket

by , on
Sep 30, 2013

I was planning on making my bestie’s Roast Beef Dip sandwiches and called to ask for the 100th time what cut of beef she uses. She told me (eye of round) but then mentioned I should forget about beef dip and make brisket. 30 garlic cloves in one slow cooker brisket. As she is a far better cook than I, rarely do I not heed her advice.

So off to get brisket I went. Of course, I used the trusty interweb to find a recipe. And it was DELICIOUS!

mommydo.ca_30 garlic brisket

I found this Better Homes and Gardens recipe on google and went for it.

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I hope you can read that, as I pulled it from Google books here and have no desire to type it out again.

I have to admit I didn’t make the Gremolata though is sounds nice too.

The meat was tender and flavourful. There was definitely a garlic flavour but it was mild garlic – not that crazy, overpowering garlic taste you’d expect from 30 cloves!

Two thumbs way up al the way around here. I think this one will be entering regular rotation!

PS: Hopefully this photo is more appetizing. I’m working on the pictures for all our sakes. I can only do so much until the cavalry arrives with help for when good food photos go bad.

Awesome has three sides

by , on
Sep 9, 2013

Especially when all three are pumpkin perfection with 2 kinds of glaze.

Oh yes, thanks to Joanne at Inspired Taste I baked up a batch of pretty-close-to-the-mark Starbucks(like) pumpkin scones.

Which are my favourite thing to eat. So good.

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If you want the recipe, you should pop over and visit them. It will be TOTALLY worth it.

Oh yeah, and in case you are one of those people who needs to eat dinner before downing a plate of scones, this Chili-Rub pork recipe from Martha Stewart is lovely.

Ours looked like this.

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Bad lighting, but good, good food.

When bad things happen to good cake.

by , on
Aug 30, 2013

After posting that I wanted to make something the other day, I decided I needed to start small.

I love to bake, needed to entertain the boy and had a fancy cake mix I’d bought on sale at Williams Sonoma. Super! We were gonna make cupcakes but couldn’t find the damned liners, so settled on a 2 layer, 8 and 9 inch cake.

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Like I said, the mix was snazzy, with confetti in the cake. Perfect for the boy. So we baked it up. Mostly I baked and he whined about when he could eat it. FINALLY it was ready to come out of the oven to cool. The 9 inch popped out perfectly. The 8 inch? Not so much.

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Shit. No super cute 2 layer cake for us. Boy still whining. Cake cooling. Patience dwindling.

Decision made – single layer cake. Add sprinkles. Let go of vision of what was meant to be. Eat cake.

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Even though it was short, it was pretty friggin’ delicious. So Williams Sonoma – the mix was yummy. The price (on sale) was worth it. The little candies becoming glue that attached to the bottom of the pan and resulted in the cake-breakdown were too much for my greasing and flouring, but only on one layer. Weird. If I’d spoken to my sister yesterday, I would have some fab sprinklely cake pops to show you. Didn’t even think to make that mess into pops at the time. Then my husband ate a sizable amount of it.

Oh well.

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At the end of the day, when bad things happen to good cake, you still have good cake.

You say Rocket, I say Arugula

by , on
Aug 26, 2013

I’ve been eating a lot of Arugula lately. For some reason the peppery goodness has moved to the top of the list of (healthy) things I like to eat. I qualify healthy because in a fight to the death in my kitchen, a cupcake will always triumph.

Anyhoo, one fabtab way I’ve been cashing in on my Arugula craving is with this pasta dish.

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It’s fast to make, super delish, and has goat cheese – bonus!

You’ll find the recipe from Chatelaine Magazine here, or follow along below.

Spicy spaghettini with goat cheese, tomato and artichoke

Ingredients

  • 1/2 375 g pkg high fibre spaghettini
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1/2 tsp hot-red-chili flakes
  • 1/4 tsp salt
  • 4 cup cherry or grape tomatoes
  • 398 mL can artichoke hearts, drained and quartered
  • 2 cup packed arugula
  • 4 1/2 inch slices goat cheese

Instructions

  • Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente. Drain and return pasta to pot.
  • Heat a large frying pan over medium. Add oil, then garlic, chili flakes, salt, whole tomatoes and artichokes. Cook, shaking pan often, until tomatoes start to pop, about 6 min. Stir tomato mixture into cooked pasta until well coated. Stir in arugula just before serving. Top each serving with a slice of goat cheese.

Photo: MommyDo

Even basketcases gotta eat: Easy and delicious

by , on
Jun 22, 2013

For Father’s Day I made an easy and delicious pasta dish we’ve really come to enjoy around here. My photos of it were terrible and it really is delicious so here’s the image from The Food Network that seduced me into making it.

Pasta With Turkey Meatballs

Easy and delicious Pasta and turkey meatballs recipeYou can find the recipe here. Or, if you’re too lazy to click, follow along below. Totally delish and quick. Excellent when you have alot on your mind.

I used frozen meatballs myself. What? I just said I was lazy.

IngredientsKosher salt
12 ounces orecchiette pasta
2 bunches broccolini, cut into bite-size pieces
8 ounces sweet Italian turkey sausage, casings removed
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
Pinch of red pepper flakes
1 large egg
Freshly ground pepper
1/2 cup grated ricotta salata or parmesan cheese (about 2 ounces)DirectionsBring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and broccolini.

Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels.

Pour off any drippings from the skillet, then add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper.

Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.

Per serving: Calories 613; Fat 25 g (Saturated 6 g); Cholesterol 102 mg; Sodium 749 mg; Carbohydrate 69 g; Fiber 4 g; Protein 29 g

Photograph by Christopher Testani

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_691077_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

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