Mayo

I started making mayonnaise a few years ago, and then combined (and halved) my two favorite recipes. I make mine in my mini food processor, someday maybe I'll own a hand-held immersion blender and use that.

Thoroughly blend together one whole egg and one yolk with 1 Tbsp. lemon juice (fresh squeezed truly gives me the best results), a pinch of salt, and a squirt of dijon mustard (1/2 - 1 tsp.)

While mixing, and with a steady hand, stream in approximately 3/4 c. of oil. (I use grape seed.)

Patience is key here, as this needs to emulsify. A few go 'rounds and you'll quit measuring the oil and just *know* like I do.  Cover and store in the fridge for 7-10 days. Yields a little over a cup.

Versatile French Bread Recipe

My ideal would be that all of my bread is either from fresh ground flour, or a soaked wheat recipe for optimal nutrition. Truth is that I don't have a grain mill, and soaked bread takes 2 days and I'm really good at forgetting to start it. I don't remember exactly where I got this recipe, but it is perfect for when I need bread quickly, as it can be made from start to finish in about 2 hours, minus cooling. I use it for sandwiches, toast, garlic bread, cinnamon bread for French toast, and buns. I've also placed with it at our county fair when I've entered it. If you've not made bread before, this is a great one to start with.  (and my apologies for the bad photos, it took me 5 different bakings to get them all. winter lighting.)

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Versatile French Bread Recipe

2 c. hot water (I use hot tap water)

2 Tbsp. yeast

2 Tbsp. sugar

2 Tbsp. oil (I use light olive)

2 tsp. salt 

5 c. all purpose flour OR 3 cups all purpose, 2 cups whole wheat (You may have to play around to get the texture you like doing the flour combo)

Combine the first 5 ingredients and let rest until foamy, 5-10 minutes.

Add flour and mix/knead until the sides of the bowl are clean, about 5 minutes. Some days, I need to add a little extra flour because my dough is sticky.

Cover and let rise until double. I usually leave it in my mixing bowl for this step, but you can transfer to a lightly oiled bowl.

Punch down and cut dough in half. Roll dough out into a rectangle and then roll into a loaf shape starting at the short end.

Tuck ends under.

Transfer to a thoroughly greased cookie sheet and cut 3 diagonal slashes into the top.

Cover and let rise until doubled again. Most of the time, this only takes about 20 minutes, but it can take up to an hour sometimes as well. Just keep an eye on it. When you start this rising period, turn your oven on to begin heating at 400. Just before putting the loaves into the oven, beat together 1 egg and 2 tablespoons of milk, then carefully brush all over the loaves. (I usually put the leftover egg wash in the freezer for the next time)

Bake at 400 for 20 minutes, remove from cookie sheet and cool on wire racks. Makes 2 loaves.

If you choose to make buns, just take a piece of dough, roll into a ball and flatten slightly. Continue with slashing, rising and egg wash steps. Check the buns after 10 minutes and bake until golden.

Late Canning

I washed, cored and froze the tomatoes as they trickled in this summer. I think we got around 8-10 gallons? (of actual tomatoes) Anyway, with gun season for deer, and Christmas baking looming in the very near future, I needed to clear some space in the freezer. So today we are canning. Tomorrow we do applesauce and Saturday, the deer B.'s co-workers son shot. And maybe some more mushroom soup.

Breakfast Links

These Chocolate Chip Scones area favorite once in a while breakfast. Best consumed while listening to the delightfully 1950's children's radio program Ranger Bill. 

Jammin'

Local U-pick strawberries were 8 quarts for $14, so I headed out sans children yesterday morning and picked 2 baskets full. Discovering I was out of sugar meant canning had to wait until this morning.

11 half-pints of strawberry jam pinging on the counter top. A merry sound indeed. 

Next up is Spiced Strawberry. Then the rest are freezer bound.

(my plain ol' jam recipe is the Ball Blue Book one. I'll share the spiced on here if anyone is interested.)

Pizza Popcorn

I think popcorn might be the large families best friend. We ate scads of it growing up- so much so that I lost my taste for it. (Except for the carcinogen ridden, powdery, day-glo orange "cheese" popcorn. I could eat that all day long.) Enter Pizza Popcorn. Cheap and quick, this is a frequent lunch and Sunday supper (with apples and cheese) 'round here, and it's too good to keep to myself.

Pizza Popcorn

2 1/2 qts. popped popcorn (give or take)
1/3 c. melted butter
1/4 c. grated parmesan cheese
1/2 tsp. garlic salt
1/2 tsp. oregano
1/2 tsp. basil
1/4 tsp. onion powder

Pre-heat oven to 350. Mix together the melted butter and seasonings, and pour over popcorn. Toss to coat and spread in a large roasting pan or baking sheet. Bake for 15 minutes.
Be nice and share

Lentil and Brown Rice Soup

Hearty and delicious, perfect for a blustery, gray day. As my kiddos say "It warms my belly."

1 qt. chicken broth
1 qt. beef broth
1/2- 1 lb. sausage (This recipe is meatless, but I think it really adds another layer of goodness)
3/4 c. dry lentils
1/2 c. uncooked brown rice
1 14.5 oz. can diced tomatoes  (I use fire roasted)
1-2 cloves minced garlic
1 medium carrot diced
1 onion diced
1/2 c. diced celery (I skip, we're not big celery in our soup people)
1 Tbsp. minced fresh parsley
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried thyme
8 tsp. dried onion flakes*
1 tsp. onion powder*
1/4 tsp. seasoned pepper*

* these are to replace a packet of onion soup mix.

In a dutch oven or large pot, brown sausage, then set aside. Add a little olive oil and saute the veggies until tender crisp. Add the sausage back in and remaining ingredients. Bring to a boil, reduce heat, cover and simmer until lentils and rice are tender, stirring occasionally.
Garnishing with a bit of grated Parmesan cheese, or sour cream and cheddar is a delightful addition.
Be sure to have a big salad and plenty of crusty bread to serve along side.

Yield: 3 1/2 quarts.