Tuesday, July 15, 2014

Homemade Pita Bread

I love making homemade bread but I've never made pita bread until a few weeks ago. I was totally skeptical that this disc of dough was going to magically puff up with a perfect pocket of air, but it did! This was so neat, my kids really enjoyed it. We served these pitas with every meal until they were gone.

Pita Bread

Ingredients

1 1/8 cups 110 degree water
1 1/2 tsp active dry yeast
1 1/2 tsp white sugar
1 Tbs vegetable oil
1 tsp salt
3 cups flour

Step 1 

Stir together the water, yeast, and sugar. Let sit for about 5 minutes until foamy.

Step 2

Stir in the vegetable oil, flour, and salt. Knead dough until smooth and elastic (about 5 minutes). Put in a greased bowl and cover with saran wrap. Let rise in an unheated oven until double in size, about 1.5 hours.

Step 3 

Punch down dough and form into a 12 inch long rope. Cut into 8 pieces. Roll each piece into a ball. Using a rolling pin, roll each ball of dough into a 6 inch disc. Set aside the discs and cover with a towel. Let rise for 30 minutes.

Step 4

Preheat oven to 500 degrees. Place 2-3 discs on a wire baking rack. Place baking rack directly on oven rack. Bake for 4-5 minutes or until they begin to brown on top. Continue until they are all baked. For softer pita bread, place a towel over the hot bread, the heat will soften them and they will be perfect for stuffing.



Tuesday, May 27, 2014

Asparagus Bacon Quiche Tutorial


Asparagus Bacon Quiche

Ingredients

1 unbaked pastry shell (9 inches)
 1 pound fresh asparagus
 10 bacon strips, cut into 1-inch pieces
4 eggs
 1-1/2 cups half-and-half 
  2 cups shredded Monterey Jack cheese
  1 tablespoon sliced green onions
 1/2 teaspoon salt
 1/4 teaspoon pepper
 Pinch ground nutmeg

Step 1

 


Trim the asparagus. Season with a little olive oil, salt, and pepper, and roast at 425 for 15-20 minutes and cut into 1 inch pieces (save 3 or 4 whole ones for garnish). While asparagus roasts, cooked chopped bacon until crisp, drain.

Step 2




Arrange asparagus and bacon in the pie crust. Sprinkle with the cheese.

Step 3





Whisk together the eggs, half-and-half, green onions, salt, pepper, and nutmeg. Pour over cheese. Arrange the 3 or 4 whole asparagus spears on top. Bake uncovered in a 400 degree oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.



Thursday, May 1, 2014

Taco Soup (FREEZER MEAL)

I often forget about Taco Soup when it comes time for menu planning. I've never tried turning it into a freezer meal until recently. We were having tacos for dinner so I doubled the meat and set half of it aside for my Taco Soup freezer meal. It. Was. Awesome. It took less than 5 minutes to assemble and get into the freezer. Also, we used "low sodium" versions of the seasoning, corn, and tomatoes.

Taco Soup


Ingredients


1 1/2 pounds ground beef, browned
1 envelope taco seasoning
2 cans corn, undrained
2 cans ranch-style beans (pinto beans in seasoned tomato sauce)
2 cans diced tomatoes, undrained
Tortilla chips, shredded cheese, sour cream (for serving)

Step 1



In a labeled gallon-sized Ziploc bag, layer the beef, seasoning, corn, beans, and tomatoes (no particular order). Seal and freeze flat.

Step 2


The night before you plan on cooking it, move to fridge to thaw. Pour into slow cooker and cook on low for 4-6 hours.

Step 3


Serve over crush tortilla chips. Top with shredded cheese and sour cream.