De-Mystifying the Rachael/Reuben Pannini Family Supper

You can make a reuben using this technique; if you enjoy corned beef, that is.  I personally prefer the rachael which is made using roast turkey.  A more satisfying and delicious sandwich, you won't find.   This isn't so much a recipe post as it's a how-to post.
 

Here's the problem with making your family a batch of rachaels for supper, you've got to be really ready to move.  There's no time for day-dreaming here.  Remember your 7 P's and you will be fine.

Before you do anything, get your ingredients out and do any prep work you can before you need it.  Drain your kraut, butter one side of all the rye bread you will be using (I like Russian rye), two slices per sandwich (that may be obvious), lay out your turkey in neat piles on a plate, however many slices you want per sandwich, I find that 3/4 pound of turkey makes four nice sandwiches for two parents and two littles.   Have your Swiss cheese sliced and ready.  Open up your Thousand Island dressing, have a knife handy for slathering your sandwiches.

Okay, prep work complete, let's get to it.  While you are cooking, make sure you have any side dishes ready to go and that your kids are setting the table and have your plates out so you can toss a toasty, warm panini down for immediately consumption.

Preheat a frying pan over medium, medium-low until nice and warm.  Have a smaller, heavy frying pan ready to do some sandwich smashing.

Now, go!

Place one slice of buttered bread in hot pan, buttered-side down.  Quickly smear Thousand Island dressing on.

Place on your neatly portioned turkey.

Smother or lightly top the turkey with kraut.  I prefer to smother, my kids prefer not to know kraut is on their sandwiches, but I still put on a light smattering of the pungent stuff for them.

Next comes a slice of Swiss cheese.  Which you will then top with another slice of bread, buttered side up.

Smash the heck out of the sandwich with a heavy frying pan.  You want to toast the sandwich and melt the cheese and make everything warm and gooey. 

Don't burn your sandwiches!!!  You will probably need to turn your burner down the more sandwiches you make.  As soon as one sandwich is toasted on both sides and lovely and golden and melty, don't just stuff your face, give it to a family member and quickly repeat the process until everyone in your family is noshing gleefully.  These cook up so quickly you won't need to wait too long before enjoying one yourself.

Yum, yum, yum!!!  You might wonder if I want some sandwich with my kraut.  Maybe.

Thanks for reading!

Heather

 

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Best Mini Pigs In A Blanket w/ Cheddar and Sausages  

The Best Shrimp...Ever

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My Mama's Lemon Pistachio Biscotti

Does your mother make biscotti?  Mine does and it is so good.  It's so tasty that when The Mister and I were on a date a couple Saturday's ago, we wandered into a coffee shop and he spotted their biscotti offerings and immediately asked if I'd make him some.

Now, if you've ever had to shell 1 cup of pistachios, you might understand my slight hesitation before joyously agreeing to make them.  Then, later that week, I may have mocked my beloved husband's childhood fear: clowns under the bed, demonic trees and pink sludge...and so, needing to repent for my cruelty, promptly made them as an, I'm sorry, my dear, clowns really are scary and I'll look under the bed to make sure there isn't one trying to drag you under every night for a month and I apologize a thousand times for teasing you.

p.s. shelling a cup of pistachios really isn't that bad.  Just get comfy and know the tips of your fingers might feel it a bit after you're done.

The reward though, is epic.  The sassy tang of lemon, the salty crunch of pistachios and the sweet smoothness of the white chocolate harmonize into a glorious song on your taste buds.  Seriously yum.

If you don't know much about biscotti, I'll give you a tiny lesson. In Italian it means twice baked.  K, I am going to break it down for you. Bi=2 and scotti=cooked...ummmmm...yup, I'm going to go out on a limb here and say scotti is cooked, so there's your Italian lesson for the day.  :)

Enough Italian.  To the cookies!

Lemon Pistachio Biscotti
1/3 C. Salted butter, softened
2/3 C. Sugar
2 tsp. Baking Powder
1/2 tsp. Kosher Salt
2 eggs
2 tsp. Vanilla
2 C. Flour
Lemon zest from 2 lemons
1 C. Shelled, salted pistachios, coarsely chopped.
1 C. white chocolate chips, melted

Preheat oven to 375 F.

In large mixer, combine the butter, sugar and baking powder and beat on high until creamed.  Add the eggs and vanilla and mix until smooth. Scrape sides as necessary.

Reduce mixer speed to low and add flour 1 cup at a time.  Do not over-tax your mixer, if it can't take the  workload, mix by hand.  Add the lemon zest and pistachios and mix until just combined.

Place parchment paper on cookie sheet and divide dough into 3 equal piles.  Shape each of these into an 8 inch roll.  Place rolls 3 inches apart and flatten until they are approximately 2.5 inches wide.

Bake for about 20 minutes until they are golden and the tops are just cracked.  Cool for 15 minutes until you can handle them without burning yourself.

Reduce heat to 325 F.

Using a sharp serrated knife, cut into 1/2 inch slices and place the cut-side down on the same cookie sheet and bake for 8 minutes.  Turn over each cookie and bake for another 8 to 10 minutes until dry and crisp.  Let cool completely.

Dip bottom of each biscotti in melted white chocolate and place, chocolate side down, on clean piece of parchment. Drizzle tops of cookies with additional melted chocolate, led solidify and eat to your heart's content.

The best breakfast imaginable, a cup of coffee and a couple biscotti.  Yes, please.

Mom, can I try a biscotti?  I love pistachios.
Sure, give them a try.

Ohhhh, these taste good.
I'm glad you like them.

Can I have another one?
Nope, one's enough, besides, Mommy has to have a couple for breakfast tomorrow.

I hope you make these and enjoy them as much as my family.

Thanks for reading!

Heather

Pot Sticker Stir-Fry and Fried Rice Dinner

The hardest part about making a stir-fry from scratch for dinner, is getting the timing right.  It's so easy to get overwhelmed if you don't have a game plan and prep accordingly.  I'm going to lay out the process, step by step, so you can have a tasty, healthy feast to present to your family, with everything done at about the same time. 

I can't say anything but YUM about my pot sticker stir-fry with fried rice dinner.  The really great thing about this meal, is that it's customizable.  Go with produce that's in season: cabbage in winter, asparagus in spring and squashes in summer.  If you don't have ham for the fried rice, toss in some turkey bacon like me, or go vegetarian.  It's all good.

Get ready, while it's not difficult, there's a lot of steps to get everything just right and at the table at the same time.  You must allocate at least an hour to cook.  Part of this time is for the rice, since I'm never on top of things enough to make the rice a day ahead.  If you are completely awesome, go ahead and pre-cook the rice.  This will save you some time, but remember, you still have to allow time to prep the rest of the ingredients.

Ingredients for Stir-Fry
1/2 onion, diced
pile of carrots, sliced into matchsticks (these are always in season)
Vegetables, a whole bunch of them: Mushrooms, Zucchini, Asparagus, Summer Squash, Broccoli, Cabbage,  Bean Sprouts, water chestnuts...sliced and chopped as appropriate (for my stir-fry, as it is March, I used a combo of winter veggies and early spring veggies: red cabbage, carrots, asparagus, bean sprouts and water chestnuts) but you can use whatever you like!
Veg. Oil
Terriyaki or Stir-Fry sauce of your choice
salt
Frozen Pot stickers 

Ingredients for Fried Rice
Rice, about 1.5 cups, uncooked
1/2 package of  frozen peas and carrots
other 1/2 onion, diced (see above)
2 eggs, whipped
Soy Sauce, to taste
Sesame Oil, to taste

Step1: Cook Rice according to directions.

Step 2: While the rice is cooking, cut all your vegetables!  I like to segregate them onto plates according to how long it takes to cook as you will add them to the frying pan in the proper order. Carrots, cabbage, broccoli and onions etc...need to be cooked first.  Asparagus, zucchini, muchrooms and bean sprouts etc... need to go in last. Cut as much as you feel your family will eat.  I cut plenty as I wanted enough for left-overs the next day. Set aside until needed.

Step 3:  Whisk your eggs and add a couple TBL soy sauce.  Set aside until needed.

Step 4: Dice up protein.  Ham, turkey bacon or don't if you're not going to use it.  Set aside until needed.

Step 5: Get out two frying pans.  One for your stir-fry and one for your pot stickers.  Prepare pot stickers according to directions.  And at the same time, add a couple TBL veg oil to the other, heat over medium and add 1/2 diced onion.  Saute until softened.  This will take about 8 minutes.

Step 6: Continue to cook pot stickers according to directions.  Turn on oven to 200 F. At the same time, as long as your onions are softened, add all the longer-cooking vegetables to your stir-fry pan, increase heat to about medium-high.  Season lightly with salt. To encourage faster cooking, you can throw aluminum foil over them.

Watch your pot stickers, as once they are done you will remove them to an oven safe plate and put them in your oven until the rest of your meal is complete. 
 

 Step 7: After your pot stickers are done cooking and staying warm in the oven, continue cooking your stir-fry vegetables, stirring regularly.  At the same time, using the same frying pan as the pot stickers were cooking in (wash it if it needs it), add 2 TBL veg oil and heat over medium.  Add remaining diced onion.  It's fried rice time!  Cook until softened.  Watch your stir-fry vegetables.  They should be slightly softened.

Step 8: Here is where I failed you on pictures, saute your fried rice protein (ham or turkey bacon if you're me) with the onion.  At the same time, add the quicker-cooking vegetables to your stir-fry pan.  Then add the frozen peas and carrots to your fried rice pan.  Stir both pans regularly.

 Step 9:  Turn heat down to about medium, medium-low. Add your whisked eggs and soy sauce mixture to your fried rice pan.  Try and keep them slightly segregated from the rice mixture (it will be impossible to keep them completely separated). Once the eggs begin to cook, mix them in with the rice and them let fully cook.  Taste.  I almost always think my fried rice needs a bit more soy sauce.  Add a few dashes of sesame oil. Season to taste.

Step 10: Keep checking on your stir-fry.  Once the vegetables are nicely cooked, not over done with just a touch of bite to them, add your sauce of choice.

Step 11: Plate and devour!  Scoop a bit of rice, some stir-fry and top with your warm pot stickers (you can include the pot-sticker sauce as a condiment if you wish).

Nom, nom, nom. 

See, that wasn't too difficult and your family enjoyed a healthy, flavorful meal and all it took was a little careful timing on your part.

Thanks for reading!

Heather

 

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The Yummiest, No-Fail Corn Bread for a crowd

My Youngest asked me if I will make her corn bread instead of cake for her birthday, next year.  That's how good, and how much she likes this corn bread recipe.  It's super low-fuss and I have modified it from the recipe on the Quaker cornmeal package, just a touch.

I like to make a heaping amount of corn bread and use a 13 X 9 inch pan.  For the obvious reason of my ravenous corn bread eating young and husband.  I have been known, on days when we are having left-over soup and have run out of corn bread, to whip up a second batch because it is loved that much in my household. 

So light and moist (dry corn bread=ew) and it works out EVERY TIME.  No fuss, no fancy stuff, just good, simple corn bread.

Corn Bread
3 1/2 C. Flour
1 1/2 C. Corn Meal
1/2 C. Sugar
4 tsp. baking powder
1 tsp. Kosher Salt
2 C. 2% Milk
1/2 C. Canola Oil
2 eggs, whisked

Heat oven to 375 F.
Using butter, grease a 13 x 9 inch glass casserole dish.
Combine flour, corn meal, sugar, baking powder and salt in medium bowl.
Combine milk, oil and beaten eggs together and add to dry ingredients.  Mix until the wet and dry ingredients just come together.
Pour batter into greased dish.
Bake for approximately 25 to 30 minutes until the top is lightly gbd (that's golden brown and delicious) and a wooden skewer, when inserted in the middle comes out clean.
Serve while warm with a generous slathering of creamy butter and sweet honey.

 

Serving suggestions that go perfectly with corn bread:

OMG Beef and Vegetable Soup 

Left Over Ham and Bean Soup

 

Easy Chilli

2014 Halloween Showcase

We don't do masks, we do face painting here.  My Oldest was Hermione/an animal witch, so she got a cute little owl on her forehead.  She actually gave me free-reign to paint whatever I wanted, as long as it was an animal. 

My baby was a snow witch.  I think this is partly because she wanted to be Elsa and a witch and so we met in the middle.

My little witchlings trying to keep their hats on in the wind. 

Thanks for reading!!

Heather

Spanish Rice...or lasagna rice, whatever

My Oldest has felt for most of her life that rice is not her favorite thing to eat.  In fact, there have been flat out refusals and tears over rice.  Her tears, not mine.  All I ask is that my kids try a bite of everything I've prepared them for dinner.  If they don't like it, fine, I call it good.  But rice has always been that one thing that I've had to coax and convince my first born to take her bite, and this kid'll almost eat anything.

I am happy to say that we've reached a turning point in the rice saga, and it started with this dish. Spanish rice, the recipe my mom has made since I can remember.  I made it to accompany tacos and portioned out the girls' servings and then waited, breath held for the inevitable I don't like it.  

After the first tentative bite, her eyes lit up.  Then she went for another forkful.  What is this?  My heart jumped in my chest.  Is my child actually voluntarily eating rice?  She was pretty enthusiastic about it, too.

Mom, I love this lasagna rice!

Lasagna rice?....right...lasagna rice.  That's what it's called.

It tastes so good just like lasagna, all tomato-y and flavor-y.

Since this fateful day she has since eaten rice with her chicken tika masala, at our favorite Indian joint and has even had a bite or two of fried rice.  I think we may have had a break through.  Thank you, lasagna rice.


Spanish Rice
1/2 onion, diced
1 small green pepper, diced
2 Tbl Vegetable Oil
1 clove garlic, minced
1 tsp chilli powder
1 quart stewed tomatoes, homemade...you could also go with store bought, I won't judge...much.  You need about 28 oz of tomatoes, give or take, so I don't use the entire quart.
3/4 C. rice, uncooked
1 small can diced green chiles.  I have used both 4 oz and 7 oz
salt and pepper to taste
1 C. water
A couple dashes of hot sauce if you want to sass it up
Shredded cheese to garnish, a mix of cheddar and monterey jack is always nice
cilantro, optional

In large skillet over medium heat, saute onion and green pepper together until softened, about 5 to 10 minutes.  Add garlic and chili powder and cook approximately 1 more minute until fragrant.

Stir in tomatoes, rice, canned chile peppers, water and salt and pepper.  Season this to taste.  About 1/4 tsp to 1/2 tsp salt (I'm a salt lover so I lean towards the 1/2).

Bring this to a  boil and then reduce heat to low.  Let simmer, covered with foil or a lid, 20 minutes or until the rice is tender and most of the liquid has been absorbed.

Serve with a sprinkling of cheese and cilantro and enjoying the awesome lasagna-iness of this rice.


Recipes to try with this dish:

Fish Tacos

Ground Beef Enchiladas

Thanks for reading!

Heather

Stupid Easy French Dips....and Let's party, cause it's my Birthday!

I had never made French Dip Sandwiches.  The husband really enjoys them and I quite like them, but the very idea of making roast beef and slicing it thin and then making the au jus?!?  Was beyond me.  I mean, what exactly is jus? Well, that all changed last week when I had a little birthday celebration with the family. And by little, I mean my whole crew was there.  Grandparents, siblings, nieces the whole works!  I had a lot of people to feed and this was the perfect thing to make.

These sandwiches were a hit!  Unless you ask my kids, and they don't count because they hate everything they've never had before.

What is this?

We're supposed to dip it in WHAT?!?!

I don't like melted cheese.

Where's the mustard?

Why is it French?

I hate onions.

Uggggh!  Children!  They really are tasty and I'm sure after I've forced these on my kids another couple of times, they'll come to like them also.  I think.

For everybody else who likes anything tasty, these are so good and so, so easy.  Also, if you shop at Costco, I bought everything there except for the soup mix.  These are perfect if you're cooking for a crowd or it's just another busy school night because prep work is almost nil.  I mean, even the cheese is pre-sliced!!!

French Dip Sandwiches  Courtesy of my...maybe 2nd cousin twice removed?  Annette
Servings: 6

1.25 lbs Deli Roast Beef
Sandwich Rolls
Provolone cheese, sliced
Caramelized onions
Lipton Beefy Onion soup mix
Butter

Simply throw the soup mix into a pot, add the required amount of water and bring to a simmer.  Toss in the roast beef and let it simmer until the rolls are toasted and meltsy.

Slice rolls in half, butter them.  Toast until gold brown.  Throw on a slice of provolone cheese and put back under broiler unto they are nice and gooey.

Top toasted roll with a couple slices of roast beef.

Optional: Caramelized onions.  These are so good, they really add something to the sandwiches.  Simply slice onions thin, cook in butter, a touch of olive oil and some salt and pepper to taste over med-low heat for about 20 minutes until they are golden and caramelized.

Dish the broth into individual bowls and commence the dipping and devouring.

Also, as it was my birthday, I got this.  Yup.  That's my favorite cake, also from Costco.  So chocolately.  So delicious.  This post is not sponsored by Costco...but dang it, it should be!

Well, this is what happens when you tell your eight year old she can take the birthday pictures.  hehe I'm not sure even one was in focus.  We have a tradition in my house where the kids have to use what we already have and either make me something or find something they think I really, really love and wrap it up so I can unwrap it. They did a great job this year.  I got a beard hat.  Some paper to make telescopes out of.  Pin Cushion.  A game invented by my daughter using Easter eggs, some random toy and a bead.  And a thimble.

Sure love these kids!

Thanks for reading!

Heather

Scrambled Eggs with Roasted Asparagus

You know I mean spring when this is on the menu at my house.

Scrambled Eggs with Roasted Asparagus.

This is a very simple recipe but don't let that fool you as to its tastiness.  The simple recipes are the best.  Sometimes.  Okay, it's me we're talking about.  I love nothing more than fancy.  But, I do love simple too.

Preheat oven to 400 F
Wash a bunch of asparagus and cut into 2 inch pieces.
Place on cookie sheet and sprinkle with olive oil and salt and pepper to taste.
Roast for about 13 minutes. You don't want it mushy, but not exactly toothsome, either.

Grab some eggs, however many you need to feed your family.  Whip them up nicely.  Put a Tbl. or so of cold buttery cut into itty bitty pieces in the eggs. Stir.  Pour this into a COLD, non stick frying pan.  Turn heat on to medium and using a rubber scraper, cook your eggs until ALMOST done.  Add your asparagus.  Continue to fold eggs and asparagus together.

Enjoy!

These are the yolks from my farm fresh eggs  See how orange they are?.  I love to see this because I know it means my chickens are running around eating all the weeds and grasses and tender baby gooseberries leaves that have just emerged after a winter when I was sure my gooseberry plant was not going to make it thanks to excessive chicken pecking the fall before,  and bugs and digging up my plants and trees until their roots are exposed and I am sure they are going to meet an untimely demise just like the gooseberries, and...well, I am happy that my chickens are nice and healthy and free ranging it.  Means my eggs are that much healthier for us.

The reason they are so orange, so I've heard, is because of the chlorophyll in plants.

Thanks for reading!

Heather

Fish Tacos. Just try it, you'll like it!

You either like fish tacos, or you don't.  Or so they say.  I have a theory that many people have just never tried a fish taco.  Like The Mister, for example.  I think he tried one for the first time last year and it pretty much blew his mind.  So when I mentioned that was what I was thinking about cooking this weekend, he was very excited.  I was nervous, because I'd never made them before.  They're easy.

And so tasty!  Seriously, make these

Fish Tacos
servings: approximately 8 smallish tacos
1.5 lb white fish, use what's fresh.  You could also use salmon and it would be amazing.
Taco Seasoning
Vegetable Oil
Corn Tortillas

Granishes (which make the taco)
Sour Cream
Guacamole
Cilantro
Lime
Pickled Red Onions (just thinly slice a red onion, cover with red wine vinegar and let sit at least 30 minutes)
Salsa, if you like.  I didn't use it, but I did garnish with copious amounts of everything else.
Shredded cabbage (I used a bag of coleslaw)

First thing, while your skillet is heating up make your pickled red onions.  Just slice your onion thinly, cover with red wine vinegar and set aside until ready to eat.  These pickled onions were amazing.

Preheat skillet over medium heat with a couple Tbl of oil.  Lightly salt your fish and dust them with Taco Seasoning...the cheater's way to season.  Cook your fish on both sides until done.  Mine stuck horribly to the pan so try to not have yours stick and make a mess of your fish.  You could bake or grill your fish as well. Crumble into large pieces.

Make guacamole.  I make cheater guacamole.  Dice up a couple of avocados, toss in a couple spoonfuls of store-bought pico de gallo, squeeze in the juice of a lime and add a sprinkle of salt to taste.

Warm up your corn tortillas.  You can lightly fry them or microwave them, whatever works for you.

Place the fish in tortilla.  Add a dollop of sour cream, a nice amount of guac, a couple cilantro leaves, several pickled onion slices, a smattering of cabbage for crunch and over all this, squeeze a touch more lime.

Yum!  Yum!  Yum!

Thanks for reading!

Heather

Colcannon....What I eat INSTEAD of corned beef

Not many people have eaten or even heard of colcannon.  I saw it in the newspaper many years ago and it has become a part of my yearly St. Patrick's feast tradition.  Mostly because it substitutes as my main course as I turn my nose up at corned beef.  Plus it's equal parts good and equal parts evil.  Cabbage and potatoes=good.  Butter and more butter=bad.  Oh...you throw in some ham and green onions to finish it off.

I decided after the first time I made this, that I had to throw the recipe I had away.  I am pretty sure it called for AT LEAST 2 sticks of butter.  I cannot justify that.  And I can't remember the meat, but it was a strange Irish delicacy like...boiled bacon or something.  So, I am going to give you my colcannon recipe.  I don't have exact amounts for everything....you gotta go with instincts on this one a bit.

Colcannon the Hearth way
Potatoes....a big pot of them, cut into smaller pieces
1/2 head of cabbage, chopped
4 Tbl butter.  2 Tbl. Butter, or whatever you feel is a good amount when adding it to mashed potatoes and 2 Tbl for your cabbage
Slosh or two of milk
Ham Steak
3 Green Onions, chopped
Salt and Pepper

Boil your potatoes until they are tender. about 20 to 25 minutes.  A fork should easily slide into them.  Drain. Meanwhile as you are boiling potatoes....

Saute your cabbage.  In a heavy skillet, melt the butter.  Toss the cabbage in, salt and pepper to taste.  Stir occasionally. Top with foil.  Cook for about 10 to 15 minutes until the cabbage is tender and beginning to brown.

While your cabbage is sauteing begin on your ham steak.  This is my favorite way to cook ham steak.  In a large skillet, over medium-high heat, either melt a Tbl. of shortening or veg oil.  Make sure it's good and hot.  Throw in ham steak.  Let cook until it's dark brown and caramelized and so, so yummy.  Turn over and cook other side.  Cool a bit.  Chop into small pieces. 

Chop up your green onions while everything is finishing up.

Time to assemble.

Mash the potatoes.  Add a bit of butter and a touch of milk until they are nice and creamy.  Salt and pepper to taste. If they're my potatoes they'll have a lump or two.  I am never patient enough to completely de-lump my mashed potatoes.

Fold in the cabbage and ham.  Taste as you go.  You will probably need to adjust the seasoning as potatoes are notoriously bland without salt.  You will also need to use your muscles to get everything mixed.

Top with green onions and enjoy a tasty Irish delight.

Thanks for reading!

Heather

Time to Think About Getting your Irish on. Irish Soda Bread!

I will never be the one telling you to make Corned Beef for St. Patrick's Day.  I am not a fan.  But if you celebrate on March 17th, there are other tasty Irish delights that you can make.  My sister is in charge of the corned beef.  I politely ignore it.  I am in charge of...everything else!  This week will be dedicated to the other items I make for our St. Patrick's Day feast.

Perhaps the most important thing I make on this day is the Irish Soda Bread.  To die for.  Imagine a giant biscuit studded with currents and infused with orange zest that you split amongst your entire family.  It serves my family of 4, my sister's family of 5 and my parents.  11 people.  It's a big biscuit!

Irish Soda Bread
4 cups flour, plus a Tbl to dust the currents with, plus some for dusting your work surface
1.5 tsp Baking Soda
4 Tbl. Sugar
1 tsp Salt
4 Tbl. COLD butter, diced
1 3/4 C. Buttermilk
1 egg, beaten
Zest of 1 small orange
1 C. dried currants (they're kind of like raisins)

Preheat oven to 375 F.

In a small bowl, combine the 1 Tbl of flour with the currants.  Toss until the currants are well coated with flour.  Set aside.  The reason you do this is to keep the currants from sinking to the bottom as it bakes!!

In mixer, combine the dry ingredients: flour, soda, sugar and salt.  Using the paddle attachment, combine everything well.  Add the butter a bit at a time with the mixer on medium-low until everything is nicely incorporated.

In a bowl combine the buttermilk, egg and the orange zest.  Lightly beat everything together.  Slowly add to dry ingredients with the mixer on low.  Once the wet and dry ingredients are combined, add the currants.  The dough will be very sticky.

Flour your clean counter top generously and place the dough on top.  Begin kneading the flour into the dough and shaping it into a round loaf.  If the dough is sticking terribly to your counter, add a bit more flour.  You don't want the dough to be dry, but it also shouldn't stick too much.

Place on a cookie sheet lined with parchment.

Using a serrated knife, cut an X into the dough.  This should be about 1" deep.

Bake for 50 minutes to an hour.  Test with a toothpick to make sure it's fully cooked, and if you tap the bottom of the loaf and it sounds hollow, it's done.

Let cool for a bit.  It's nice to serve this bread a bit warm.

When it's cool enough...or when I can't stand the heavenly scent anymore, I cut along the cut lines and then into smaller slices.  Sneak a bite before everyone's at the table.  Shhhhh.

Serve with plenty of butter and your favorite jam.  I use strawberry or raspberry freezer jam from the previous summer.

Only eat this.  Shun the corned beef.

Erin go Bragh !

p.s. that means Ireland Forever

Heather

Winter Salad and Zombies

My family enjoys a good salad for dinner.  They're light and tasty and the whole family gets to help in its preparation.  The girls love to help me tear the lettuce and...gulp...chop the veggies.

faint

Teaching proper cutting skills is not my favorite part of mothering.  I watch the knife as it clumsily slices a cucumber and lurches closer and closer to dainty thumbs.

Tuck those thumbs in!!!!  

Aaaarrggghh!

Cutting lesson over.  Give Mommy that knife.  We'll revisit this in a year or so.

I am a tomato snob.  So you will never see a tomato in my salads during the months of...oh, we'll say November through June.  I refuse to eat anything less than a perfectly vine ripened tomato.  Preferably straight off my own personal tomato plants.  As a result, I have to try different  things with my salads during the 2/3 of the year that I shun fresh tomatoes.

This salad was excellent!  The sweet  and savory oven roasted golden beets and Yukon Gold potatoes.  The tang of red onion and the succulent pan fried turkey tenderloin.  Here's how you do it!

Winter Salad
4 medium sized golden beets (you could use red just as easily)
6 smallish Yukon Gold potatoes (you could use another variety of potato)
1 head red leaf lettuce (you can use...okay, you get it.  This salad is versatile.  I won't hold you to anything!)
1/4 red onion, sliced
1 cucumber, chopped
Cheese, diced  (if you want)
1/2 to 3/4 lb turkey loin
Salad dressing of choice
salt and pepper
Cooking Oil (I used olive oil)
Bit of butter
Johnny's seasoning salt (optional, but I think it helps turkey's inherent blandness)

Preheat oven to 400 F.

As oven is heating up, chop the stems off your beets and run a vegetable peeler over them.  Chop into quarters.  Toss onto cookie sheet.

Wash potatoes.  Quarter these and toss alongside the beets.  Douse with a goodly amount of oil and salt and pepper.  Stir around and cook for 35 to 40 minutes until tender.  Toss occasionally to avoid sticking.

While your root veg's are cooking, take your turkey loin, I had two smallish ones that came to about 3/4 lb. and pound in a plastic baggie to about 1/4 inch thickness.  Season liberally with salt and pepper and seasoning salt if you are using.  A word about turkey, it's bland as heck!  So, make sure you season it well on both sides.

Place skillet over medium heat.  Pour in a few tablespoons oil and a dab of butter. Once this is nice and warm, cook your turkey loin until golden brown and delicious.  Make sure to cook completely!

Let the meat rest while your root veg's finish cooking.  Begin tearing up lettuce and chopping cucumber and any other items you want to put in your salad.

Slice the turkey and arrange everything artfully on plates.

Add a dash or two of salad dressing.  Tragic day, I thought I had a nice vinaigrette in the fridge, I did.  It had expired.  sigh  I figured I could whip up a quick dressing myself...I didn't have Dijon mustard.  sigh  I got to enjoy Ranch dressing on my salad along with the kiddoes.  It was yummy!
 

 As a fun bonus, today I am reviewing a new product.

Oh my goodness, I didn't think I was going to like these.  Cookie Dough Oreo's though, are yummy!  They have a light brown sugar taste to the cream filling which gives it a nice complexity.  Dunked in some milk...oh baby.  After we had them last night, I asked my kids if we should give the rest to my sister Jullee over at The Grubery and it was unanimous NOOOOOs all around.

In fact, both girls turned into cookie zombies after I had put them away.  It was quite fun to watch them roam the house moaning: cookies.  cookies.  cookies!  And bump repeatedly into the pantry door pretending to try and get in, but not know how to turn the knob.

It was especially effective with this little zombie and her cookie crumble mouth.  Very zombie-esque.  This is the best shot I could get as she was too wiggly.  Just imagine blackened teeth and lips, foaming at the mouth and crashing into doors.  Too much fun on a Monday night.

Thanks for reading!

Heather