Simple Sauce

From the Food Nanny

Simple Sauce:

• 1 28 oz. can Italian branded tomatoes very important. (Look for the yellow and red label San Marzano in your grocery stores.)
• 1 teaspoon coarse salt
• ½ teaspoon fresh ground black pepper
• 1 teaspoon dried oregano
• 2½ Tablespoons olive oil
• Fresh Parmesan cheese grated for garnish
  Drain ¾ of the juice off the tomatoes. Discard juice. Place tomatoes in a medium size shallow saucepan. Add salt, pepper and oregano. Stir occasionally and simmer uncovered for 20 min. (The rough texture on the tomatoes is most desirable). Stir in the olive oil.

Sourdough Hamburger Buns

 Recipe from King Arthur Flour

 Yield: 6 buns

Ingredients

Dough

• 3/4 cup (170g) ripe (fed) sourdough starter*
• 3/4 cup (170g) lukewarm water
• 1 teaspoon instant yeast, optional*
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (28g) rye flour, King Arthur White Whole Wheat Flour, or King Arthur Unbleached All-Purpose Flour
• 2 tablespoons (25g) potato flour
• 2 tablespoons (14g) Baker's Special Dry Milk or nonfat dry milk
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 4 tablespoons (57g) unsalted butter, softened

*See "tips," below.

Topping

• 1 large yolk beaten with 1 teaspoon water
• your favorite seeds and/or seasonings; optional

 

Instructions:

1. In the bowl of your stand mixer, combine the sourdough starter, water, and yeast (if using).
2. Weigh your flours; or measure them by scooping them into a cup and sweeping off any excess. Combine the flours, dry milk, salt, and sugar, then add to the mixer bowl with the starter and water.
3. Fit your mixer with the paddle attachment and turn it to its lowest speed. Mix all the ingredients together for 2 to 3 minutes to make a sticky, cohesive dough. 
4. Stop the mixer, scrape the bowl, and switch to the dough hook. Add the butter, then turn the mixer up a speed or two and continue to knead until the dough is smooth and elastic, about 8 to 12 minutes longer. Try the windowpane test: you should be able to stretch a piece of dough until you can see through it.
5. Cover the dough and let it rest in a warm place (75°F to 80°F) for about 4 hours. To de-gas and even out the temperature of the dough, stretch and fold it in the bowl two or three times during the rest. You can be fairly flexible in your timing of these; one stretch and fold per hour is ideal.
6. Turn the dough out onto a lightly floured work surface and divide it into six equal pieces; if you have a scale, each piece should weigh about 120g.
7. Shape the dough pieces into tight balls and place them on a lightly greased or parchment-lined baking sheet, or into the lightly greased wells of a hamburger bun pan. Press the balls gently to flatten them slightly; they should come close to filling the wells of the bun pan, if you're using it.
8. Cover the buns and let them rise until puffy, about 4 hours in a warm place.
9. Twenty minutes before you’re ready to bake, preheat the oven to 375°F.
10. Uncover the buns and brush them with the beaten egg yolk/water mixture. Sprinkle with toppings, if desired.
11. Bake the buns for 20 to 25 minutes, until golden brown and a digital thermometer inserted into the center of one bun reads at least 190°.
12. Remove the buns from the oven and allow them to cool before serving.
13. Store buns at room temperature for several days; freeze for longer storage.

    Tips from our Bakers

14. If you don’t want to wait for your starter to be completely ripe (or if you’d like a little added leavening insurance), add the teaspoon of optional yeast to your dough. Note that the rising/proofing times will take less than half the amount of time with the additional yeast, likely about 90 minutes (with just one round of stretching and folding the dough) for the first rise, and about 90 minutes for the second.
15. You know your starter is ripe and ready to leaven bread when it doubles or triples in volume within 6 to 8 hours of being fed. If your starter has been refrigerated, you’ll need to give it a series of feedings at room temperature to get it to this state. Depending on the initial health of your starter, this may take just two or three feedings spaced every 12 hours, or up to five to seven days of feeding every 12 hours.
16. Looking at the total time it takes to make them, these buns clearly require some planning. You don’t have to bake them all in one day, though. You can prepare the dough through shaping, then let the shaped buns rest at room temperature, covered, for 1 to 2 hours before transferring them to the refrigerator overnight or for up to 24 hours. When you’re ready to bake, pull the buns out of the refrigerator and leave them at room temperature, still covered, for an hour or so. Preheat the oven, uncover the buns, brush on the egg wash, and bake. You may need to extend the bake time by a couple of minutes, but the added refrigeration will also lend the buns more robust sourdough flavor.

Mexican Black Bean Corn Soup

Forks over knives

·       1 large onion, diced

·        6 cloves of garlic, minced

·        3 stalks of celery, diced

·        2 carrots, diced

·        5 cups of vegetable broth (homemade or low sodium)

·        4 15 ounce cans of black beans, low sodium (or 7 cups cooked ) undrained  (1 lb)

·        1 15 ounce can of whole sweet corn, drained (salt free, unsweetened)

·        1 14.5 ounce can of fire roasted tomatoes, diced (I use Muir Glen Organics)

·        4 teaspoons roasted cumin (or regular cumin)

·        1 to 1 1/2 teaspoon chipotle chili powder

·        1/2 teaspoon Herbamare or salt (to taste)

·        Juice of 1 small lime

·        Fresh ground pepper to taste

·        1/2 bunch of cilantro, chopped to garnish

Instructions:   
 In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.

      Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.

3.     Taste test. Add Herbamare or salt to taste and lime juice.

4.     Serve in bowls and garnish with fresh chopped cilantro.

Bella’s Homemade Wheat Bread

      (Taylor Cannon’s mom)

5 loaf ingredients:                                            1 .67 loaves or 3 mini loaves:

15 cups wheat flour                                          5 cups wheat flour

2/3 cup oil                                                        ¼ cup oil

2/3 cup honey                                                   ¼ cup honey

2 T salt                                                              2 tsp salt

5 cups hot water                                               1 2/3 cups hot water      

3 T yeast                                                           1 Tbsp yeast

Combine oil, honey, salt, water and yeast in mixer.  Add 4 cups flour and mix on speed one.

Leave machine on while adding flour one cup at a time, until dough pulls away from sides and leaves sides clean.

Allow dough to mix for 10 minutes more.  Divide dough into 5 equal parts for 8 ½ size pans.  Roll each ball into a rectangle – then fold into thirds, like a business letter.  Pinch in and fold ends, rollup up to fit loaf pans.

Let raise for 20 minutes.  Bake at 350 degrees for 25 to 30 minutes.  

If using thermometer bake until bread reaches 190 degrees.

SOUR CREAM PANCAKES WITH ORANGE BUTTERMILK SYRUP

SOUR CREAM PANCAKES WITH ORANGE BUTTERMILK SYRUP

Makes 6 large or 12 small size pancakes          Time:20 minutes 

AUTHOR The Food Nanny

Ingredients

• 1 1/2 cups All Purpose Flour
• 3 Tablespoons sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 1/2 cup sour cream
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon orange zest optional
• Oil for frying
• Orange Buttermilk Syrup:
• 1/2 cup butter
• 1 cup buttermilk
• 2 cups sugar
• 1 Tablespoon light corn syrup
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• Juice of one large orange (approx 1/3 cup)

Instructions

1. In a medium size bowl stir the flour, sugar, baking powder and salt together.
2. In another bowl whisk together the sour cream, milk, eggs, vanilla and orange zest if using. Pour the wet ingredients into the dry and mix just until combined.
3. Turn the griddle up to 360 degrees and wipe it with a little canola oil. I like to brush on a little oil and then go over it with a paper towel so there is only a slight film of oil to prevent the pancakes from sticking. Bake pancakes on the hot griddle until you see the tiny bubbles form and break. Turn over and bake until golden brown. Serve immediately with Orange Buttermilk Syrup.
4. Prepare Orange Buttermilk Syrup:
5. In a medium sauce pan over medium heat bring the butter, buttermilk, sugar and corn syrup to a boil. Boil for 2 minutes. Remove from heat.
6. Stir in the baking soda and vanilla. The syrup will foam up pretty high. Whip until mixed together. Let it sit a minute while the foam goes down.
7. Add the juice of one large orange. Stir until combines. Serve warm over pancakes.
8. Serve with: Bacon
9. Variations: Omit the Orange Zest in the pancakes and the orange juice in the syrup. Use the syrup over any pancake recipe. Add bananas to the sour cream pancakes and serve with plain buttermilk syrup.

Amber’s Kitchen Hamburger Buns

2 ½-3 ½ cups unbleached flour

2 ¼ teaspoons active dry yeast

1 cup warm water (baby bottle warm)

3 Tablespoons melted butter

3 Tablespoon sugar

1 egg, beaten

1 ¼ teaspoon salt

---plus one more egg and 1 tablespoon of milk for brushing onto tops of the rolls before baking

Directions:

1. Combine sugar,  water and yeast.  Gently stir just enough so that the yeast isn’t floating at the top of the water.  Cover bowl, and let dissolve and proof for ten minutes.

2. Add the salt, butter and egg to the yeast mixture.  Stir to combine.

3. Gradually and slowly add the flour, mixing/kneading well as added, being careful not to add too much flour.  Add just enough flour so that the cough is still tacky but when you touch the dough, large amounts of dough don’t stick to your fingers.  When the dough stops sticking to the bowl, you have enough flour.

4. Knead the dough for 4-5 minutes by hand or 2-3 minutes if using a stand mixer. 

5. Put the dough into a lightly oiled bowl, then cover the dough with a clean dishtowel, or with plastic wrap and let rise for 2 hours.

6. Take the dough out of the bowl and onto a lightly floured surface.  Gently divide the dough into eight equal portions.  Roll each portion into a smooth ball, tucking any seams underneath.  Then using your fingertips, gently flatten each ball so it about ½ inch tall and 2-3 inches wide, now forming a disk. 

7. Put disks of dough onto a cookie sheet lined with parchment paper.  Cover with a kitchen towel and let rise for one hour.

8. Preheat oven to 350.

9. In a small bowl combine an egg and a tablespoon of milk, then gently brush it onto the dough.  If you want, sprinkle on a few sesame seeds as well.

10. Bake the buns for 15-17 minutes or until golden.  Let cool completely, then cut in half horizontally.

This recipe makes 8 large buns

SHEET PAN ROASTED PORK WITH PINEAPPLE, PEPPERS, AND COCONUT RICE

From kelseynixon.com

 

 

 

SHEET PAN ROASTED PORK WITH PINEAPPLE, PEPPERS, AND COCONUT RICE

Looking for a fun summer night dinner idea? This Sheet Pan Roasted Pork and Pineapple is just what you need.

Ingredients:

• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons whole-grain mustard
• 1 tablespoon sugar
• 1 teaspoon cornstarch
• 2 1-pound pork tenderloins trimmed
• Kosher salt and cracked black pepper
• 1 red onion cut into 1 ½-inch-wide strips
• 1 red bell pepper stemmed, seeded, and cut into 1 ½-inch-wide strips
• 1 orange bell pepper stemmed, seeded, and cut into 1½-inch-wide strips
• 1 ½ cups pineapple cut into 1½-inch dice

Coconut Rice:

• 1 tablespoon vegetable oil
• 2 cups basmati rice rinsed and drained
• 1 1/4 cups coconut milk
• 1 teaspoon kosher salt
• 1/4 cup chopped fresh cilantro
• 2 scallions thinly sliced

Instructions

1. For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions.
2. Preheat oven to 450º F.
3. In a large mixing bowl, whisk to combine the soy sauce, vinegar, mustard, sugar and cornstarch. Season with cracked black pepper.
4. Place pork tenderloins on sheet tray, leaving a little space between the two, and pat dry with paper towels and season with salt and pepper. Brush tenderloins liberally with glaze.
5. Add the red onion, bell peppers, and pineapple to the big mixing bowl and toss to coat with the glaze. Transfer the vegetables to the sheet tray, spreading evenly around the tenderloins.
6. Roast pork until the pork reaches 140ºF, about 20 minutes. Move the tenderloins to a cutting board and tent with aluminum foil allowing to rest for 5 minutes.Transfer vegetables to serving platter then cut pork into ½-inch-thick medallions and place over vegetables, pouring any juices over top. Serve with coconut rice.