Bagels - of the Everything type variety

Herb and Onion Bagels                                                                    A foundation recipe

1½ c. warm water

1 Tbs sugar

2 tsp salt

1 envelope yeast

4½ c flour

1/4 c. olive oil

2 tsp dried, minced onion

pinch of garlic powder

(1 tsp dried, minced garlic)

10 c. water

Combine warm water, sugar, kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes or until the mixture foams. 

Add the flour and olive oil and mix on low speed with the dough hook attachment until well comibined. Change to medium speed and knead until the dough is smooth and pulls aways from the side of the bowl, 4-5 minutes. Add in the dried, minced onion, garlic and any herbs. Knead for 30 second to 1 minutes longer or until herbs are incorporated.

Remove the dough from the bowl and oil it lightly with olive oil. Return the dough to the bowl, cover with plastic wrap and set aside in a warm place for 1 hour, or until the dough has doubled in size. Once dough has risen, turn dough out onto floured work surface. Divide dough into 8 equal pieces.

Roll each dough piece into a 10" long rope, rolling the dough with your hands outward until rope has formed. After dough has been rolled into a rope, squish down one end of the rope an dform into a bagel shape, pusshing the squished end into the side of the bagel. Place formed bagels on a greased, rimmed baking sheet. Cover lightly with a kitchen towel and allow to rise for 15-20 minutes, untl bagles are puffy and slightly risen.

After the bagels have risen, heat the oven to 425°. Line 2 half sheet pans with parchment paper; set aside. Bring the 10 c. water to a boil. Three at a time, place the bagels in the boiling water for 30-45 seconds per side. Remove from water using a large flat spatula and return to baking sheet. Brush the top of bagels with a little more olive oil and sprinkle with Everything Bagel seasoning. Bake until dark golden brown in color, 20-25 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

*Do first rise overnight, bringing to room temperature at least 30 minutes before finishing the bagels.

Sunday Roast

InstantPot Pot Roast

3 lbs beef chuck roast

Salt to taste

Fresh ground pepper

Garlic powder

Onion powder

4 tbs olive oil, divided

1 c. beef broth with additional beef bouillon added

1 c. red wine

1 pkt dry onion soup mix

1 white or yellow onion, quartered

1 pound baby potatoes

1 c. baby carrots

1 parsnip, peeled and cut into large chunks

6 cloves of garlic, peeled, left whole

Sprinkle roast with salt and set aside. Add 2 Tbs olive oil to InstantPot and set to saute. When oil becomes hot and shimmery, add roast and sear for 4-5 minutes on each side. Sprinkle with additional seasonings. Add broth and wine to InstantPot. 

Add vegetables, 2 Tbs olive oil and onion soup mix to gallon sized ziploc bag and shake until vegetables become evenly coated with the mix. Put veggies into the InstantPot and distribute evenly around roast. Place lid on InstantPot with steam valve closed. Switch to manual and set for 60-80 minutes on high. (70 is about right). Do a natural release for at least 10 minutes and then quick release. 

Whole Wheat Molasses Rolls

Whole Wheat Molasses Rolls

1 c. warm water

4 tsp yeast

1 tsp sugar

2 c. flour

1/4 c. packed light brown sugar

1/4 c. molasses

3 Tbs honey

2 Tbs unsweetened cocoa powder

2 Tbs butter, softened

1 large egg

2 tsp salt

 2-1/4 c. whole wheat flour, divided

 1 egg white, lightly beaten

1 Tbs old-fashioned oats

2 tsp sunflower seeds

Place the water, yeast and 1 tsp sugar in the bowl of a stand mixer fitted with the paddle attachment. Let stand 10 minutes or until foamy.

Add the all-purpose flour and turn mixer to medium speed. Add light brown sugar, molasses, honey, cocoa powder, butter, egg and salt an dbeat for 2 minutes. Switch the the dough hook. Add 1 c. whole wheat flour and beat for 2 minutes. Add remaining 1-1/4 c. whole wheat flour and beat until dough pulls away from the sides of the bowl. Turn dough out onto a lightly floured surface and kneead 4-5 times. Place dough in a greased bowl, turning to coat the top. Cover and let rise in a warm place, about 1-1/2 hours. Make into rolls and let rise again. Bake at 350° for 20-22 minutes.

Almonds - in Muffins and Cakes

One-bowl Blueberry Almond Muffins

Streusel:

2 tbs. unsalted butter

1/4 c. flour

1/4 c. sugar

1/4 c. slivered almonds

pinch of salt

Muffins:

1 large egg

½ c. sugar

1/4 c. oil

1 tsp vanilla

1 tsp almond extract

½ tsp. white vinegar

½ tsp. bakind soda

1/4 tsp salt

½ c. sour cream

1 c. flour

1 c. blueberries

Preheat oven to 350° (180C). Spray a 12 count muffin pan with nonstick spray, or line with cupcake wrappers. 

To make the topping, melt butter in a small microwave-safe bowl. Add the flour, sugar, almonds and salt and stir with a fork to combine untio a crubly streusel. Set aside.

Combine the egg, sugar, and oil in a large mixing bowl. Whisk vigorously for 30-45 second, until the mixture is thick and slightly frothy. Add extracts, vinegar, baking soda, and salt. Whisk to combine. Add sour cream. Whisking to combine, then gently stir in the flour. The batter will be thick and lightly lump. Gently stir in the blueberries. Divide batter evenly among muffin cups and prinkle the topping evenly over the tops. Bake for 18-22 minutes until the top are golden brown and a toothpick inserted int he the center of a muffin comes out clean. Let cool for about10 minutes in the pan, then removed to a wire rack to cool completely.

Buttery Almond Pound Cake

For the Cake:

½ c. butter, softened, plus more for the pan
1-1/4 c. flour, plus more for the pan
1-1/4 c. sugar
2 eggs
1½ tsp almond extract
1/4 c. milk
½ tsp baking powder
1/4 tsp kosher salt

For the Glaze: 

1 Tbs. butter, melted

1 c. powdered sugar

1½ Tbs milk

½ tsp almond extract 

½ c. sliced almonds, (opt)

Preheat oven to 325°. Arrange oven rack to the center of the oven. Thoroughly grease and lightly flour a 6 c. loaf pan with butter.

To make the cake, combine the butter and sugar together in a large bowl. Beat with an electric mixer until fluffy crumbs form. Add the eggs and almond extract and beat until smooth. Add the milk and beat on low speed to combine. Add the flour, baking powder and salt. Beat until just combined. Pour the batter into the prepared pan. Bake for 45-55 minutes, or until golden on top, and light brown on the edges. Cool in the pan on a wire rack for 15 minutes. Then place the cooling rack on top of the cake, hold the sides firmly, and invert the pan over the rack. The cake should drop smoothly out of the pan. Let cake cool completely before slicing. If you'd like to make the glaze, melt the butter in a small glass bowl in the microwave. Add the powdered sugar, milk and almond extract. Whisk together until smooth. The glaze should pour off the spoon in a white stream. Add 1 tsp more milk to think it, or 1-2 Tbs more powdered sugar to thicken it. Pour over cake, sprinkle with almonds.

Vegetarian Weeknight Dinner

Eggplant Stuffed with Onions, Peppers, Cheese and Nuts

4 small Italian eggplants (1½ -2 pounds total)

2 Tbs+ ½ tsp kosher salt, or more as needed

1/4 c olive oil, plus more for brushing

3 small yellow onions, halved and thinly sliced

3 medium red peppers, stemmed, seeded and cut into 1/4" strips

2 cloves garlic, chopped

1 c. walnuts (chopped

1 c. feta cheese crumbles

1 tsp ground cumin

½ tsp crushed red pepper flakes, or more as desired

1 large beefsteak tomato, cored and cut into 8 slices

1 c. store-bought marinara or other plain tomato sauce

Parmesan or Romano cheese shreds for top

Slice eggplants in half lengthwise, keeping the stem. Score the flesh lightly with a knife and generously season the eggplants with 2 Tbs salt. Let them drain in a colander set over a bowl for 30 minutes to 1 hour. Rinse with cold water and pat dry with a clean dish towel.

Preheat the oven to 400° with a rack in the middle. Place eggplants, cut-side up on a baking sheet. Brush liberally with oil on both sides. Bake until eggplants are golden, about 20 minutes.

In a deep skillet over medium heat, warm the 1/4 c. oil until shimmering. Add the onions and the remaining ½ tsp kosher salt and cook, stirring frequently, until soft, 8-10 minutes. Add the red peppers and cook, stirring frequently, until soft, about 8 minutes. Stir in the garlic, cook for 1 minutes, then removed from the heat. Stir in walnuts, cheese, cumin and red pepper flakes. Taste; add more salt of flakes as needed. Choose a baking dish that will hold the eggplants snugly. Brush the pan with oil and line with tomato slices. Place the eggplants on the tomatoes, skin-side down.Using a spoon, press into the eggplants' softened flesh to create indentations for the stuffing. Fill each eggplant half with the onion-pepper mixture and top with 1-2 Tbs of the tomato sauce. Push any extra stuffing into the gaps between the eggplants, and pour an remaining sauce around them. Bake until bubbling and browned on top, 30-40 minutes. Let cool for a few minutes. May be eaten warm or at room temperature.

Pie season

This post-Thanksgiving blog post is courtesy of a request for the pie crust recipe I use. I'm quite sure there are those out there who think I'm blaspheming all that is good and right in pie world by posting this Betty Crocker recipe, but I like it best and it is easy! I've tried a lard pie crust and nope! didn't like it! So here's the Oil Pastry crust thanks to Betty Crocker!

For 8-9" one crust pie:
1 c. + 2 Tbs. plain flour
1/2 tsp salt
1/3 c. oil
1-2 Tbs. cold water

For 10" one crust pie or 8-9" two crust pie:
1-3/4 c. plain flour
1 tsp salt
1/2 c. oil
3-4 Tbs cold water

For 10" two crust pie:
2-2/3 c. plain flour
1-1/2 tsp salt
3/4 c. oil
4-5 Tbs cold water

Measure flour and salt into bowl. Add oil; mix. Sprinkle in water, 1 Tbs. at a time until dough almost cleans the side of the bowl. If dough seems dry, add 1-2 Tbs. oil, not water). Gather dough together; press firmly into a ball.

Shape dough into flattened round (divide into 2 for 2 crust pie). Place between 2 strips of waxed paper (taping two strips together for larger pies). Roll pastry 2 inches larger than inverted pie pan. Peel off top paper. Place pastry, paper side up, in pan. Peel off paper. Ease pastry loosely into pan. If you are pre-baking the pie crust, pierce multiple times with a fork and bake at 475°F for 12-15 minutes, allowing crust to cool before filling. For two crust pie, roll the same way, cutting slits in the crust after removing the top paper and before placing over filling.

What is this?! A BLOG POST!!

I realize it has been awhile again! The great thing is, I've had some time lately and in that time I've spent some of it with my dear sister who wanted some recipes! I promised her the recipes so here they are! When she was with me the other day I served salmon cakes (based on a crab cakes recipe) and a simple salad dressed with a lemon vinaigrette.  These salmon cakes are so good as cold leftovers that I plan to have them frequently to eat with salads when I'm working - starting later this month! Yes! That's right! After 2 years of "just sitting around eating bon-bons" (and studying!) I have the degree and the state credentials to practice as a registered nurse! I also am grateful that I will start my residency on the medical oncology floor where we'll care for cancer patients, palliative care and hospice patients, as well as medical overflow from the rest of the hospital. It should give me a broad expanse of experience as well as point me in the direction of hospice care which is what I'm really feeling drawn to this last while!

It's also busy around our house with a bathroom remodel. Such a fun mess.... The project has required that I do some clearing/sorting/purging so I guess that's not all bad! I've also had some time to do some paper-crafting -- something else that took a back seat over the course of the last 4 years!

Good to see you again - enjoy these recipes!

Crab Cakes

(or Salmon Cakes!)

2/3 cup panko (Japanese breadcrumbs), divided

1 tablespoon minced fresh flat-leaf parsley

2 tablespoons finely chopped green onions

I like to also add 1-2 Tbs finely chopped red pepper

1-2 Tbs finely chopped celery if I have it

2 tablespoons canola mayonnaise

1 teaspoon lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon Old Bay seasoning

1/2 teaspoon Worcestershire sauce

1/8 teaspoon kosher salt

1/8 teaspoon ground red pepper

1 large egg, lightly beaten

8 ounces lump crabmeat, shell pieces removed

1 tablespoon olive oil

1 lemon, quartered

1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties. If serving with as a main-dish salad, I like to make 8 smaller patties so the salad takes the limelight!

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. 

I follow these directions to prepare the fresh salmon. I will freeze pre-portioned packages of 8 oz. of salmon to use later. 

Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.

Lemon Vinaigrette

1/2 cup olive oil

3 tablespoons fresh lemon juice

1 tablespoon minced shallot

1 1/2 teaspoons Dijon mustard

1/2 teaspoon grated lemon peel

1/2 teaspoon sugar

Whisk all ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)