It's All About Ratios

I found this article with some interesting/helpful advise about baking, which coincides well with my experiences baking in mass quantities in Austria. We used metric (which I think everyone should use), and we used weight to measure ingredients like flour. It makes so much more sense, and might explain why I find baking difficult at home. Looks like I need me a kitchen scale!

...Now if we can only find a solution to burning things...

Freezing refried beans??

So I made a big batch of refried beans this evening. I'm not sure exactly what I was thinking when I made this big of a batch...so I was wondering if anyone has any advice on whether they freeze well and if they do then what is the best method for packaging and/or reheating. Thanks for any help.... or we may be eating a lot of refried beans in the next few days.

I double-dog-dare you.....

.....to try this recipe. It's from a cute little popcorn cookbook I have(cleverly titled, "Popcorn"). The book is full of super yummy savory and sweet popcorn recipes(like chile-lime-tequila popcorn, curry corn, chai-spiced popcorn and mocha latte corn) but also has a few main course recipes that are a little over the top. One of them is this intriguing(though slightly unappealing) recipe. Any one up for the challenge?

MAC AND CHEESE WITH POPCORN TOPPING

8 ounces elbow macaroni

8 ounces sharp cheddar cheese, shredded

12 ounces small curd cottage cheese

8 ounces sour cream

1/2 cup milk

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/4 teaspoon cayenne pepper

4 cups freshly popped corn

1/3 cup butter,melted

1/2 teaspoon dried parsley flakes

Preheat oven to 350.

Cook and drain the macaroni.

Meanwhile, in a large bowl, combine the cheeses, sour cream, milk, mustard, salt/pepper, and cayenne; stir well. Pour the drained macaroni into the cheese mixture and stir until blended. Transfer everything to a 9 by 13 baking dish.

Put the popcorn into a large bowl and crush it slightly with the back of a wooden spoon. Pour in the melted butter and parsley, stir well.

Sprinkle the popcorn mixture over the pasta and bake for 30-35 minutes, or until golden brown.

Serves 6

Guacamole

In our house guacamole really just means mashed up avocado with the occasional sprinkle of lemon pepper seasoning if mom is feeling festive... so I'm curious...how do you all make guacamole??

Cottage Cheese Biscuits

These drop biscuits are something I make at least once a week. They are super easy, fast and perfect for serving with soup, stew and chili. This recipe also doubles really well.

The recipe is from the Better Homes and Gardens New Baking Book which is one of my very favorite cookbooks... I use it ALL THE TIME.

2 cups flour(I use half whole wheat and half unbleached)

2 1/2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons butter

3/4 cup low-fat cottage cheese

2/3 cups milk

2 tablespoons thinly sliced green onions

OR

1-2 tablespoons of your favorite herbs(I often use dill and they turn out great)

Grease a cookie sheet and preheat oven to 425^.

In a medium mixing bowl combine flour, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

In a small mixing bowl combine cottage cheese, milk and chives(or herbs). Add cottage cheese mixture to the dry mix and stir until just moistened.

Drop dough by generous tablespoons onto baking sheet. Bake for 15-18 minutes or until golden. Serve warm.

makes 12 yummy biscuits.

Happy Saint Patrick's Day 2

I just have to say that I TOTALLY feel like I am hacking into some one else's blog.

That said.....

My husband requested vegetarian haggis for St. Patrick's Day but since

A) haggis is a scottish thing

B)haggis is gross

C)there is no such thing as vegetarian sheep stomach

I am going with an easy Irish inspired soup. I don't have a recipe but I can make one up....

red potatoes

celery

carrots

all cut into hearty chunks

onions-diced

veggie broth

green cabbage-coarsely chopped

dill

salt/pepper

-determine portions according to taste and quantity of soup you want

-put all the veggies except cabbage into a pot and cover with vegetable broth(by a few inches)

-bring to boil and simmer until veggies are almost soft

-add cabbage and cook until cabbage is soft

-season with salt,pepper and dill and let simmer until you are ready to serve.

I will be serving it with a loaf of sesame bread and some sauteed veggie sausage(a close second to vegetarian haggis).

Happy St. Patrick's Day

To celebrate the holiday we've been experimenting with some good old Irish recipes this week.

Last night we tried Dublin Coddle with Sausage. Delicious and totally filling. Plus if you've never tried Soda Bread, you have to! It is the simplest quick bread I have ever made and so so yummy.

Tonight we will be trying a new version of an old favorite. Last year was our first St. patrick's Day as vegetarians and I have to admit that missing out on the corned beef was painful. Fortunatley a friend found a recipe for a Vegetarian Corned Beef and Cabbage and I cannot wait to try it out tonight!

Have a Happy St. Patrick's Day, be sure to share you're favorite Irish meals and don't forget to wear green!