No Knead Bread with Beer

I've made the original no knead bread many times and I love it. This time I used beer in place of the water and the results were tasty. This bread is great for many reasons, but I love the crisp crust you get on the outside and the tender bites on the inside.

No Knead Beer Bread

3 cups white flour

3/4 teaspoon yeast

1 1/4 teaspoon salt

1 1/2 cups beer

Place the flour,yeast, and salt in a medium sized bowl and stir. Add the beer to the bowl and stir until flour is incorporated. The dough will look kind of rough but that is okay. Coat the inside of a large bowl with oil. Take the dough, form into a ball, coat with more oil and place in oiled bowl. Cover with plastic wrap and let rise overnight in the refrigerator.

The next day take a piece of parchment paper and add a little flour to it. Turn the dough out onto it. Fold over a few times and then let sit for an hour. 20 minutes before baking turn oven on 450 degrees and place a dutch oven inside to heat up. Once heated, cut the dough with a knife or kitchen shears across the top, and place bread (parchement paper and all) into the dutch oven. Cover with the lid for the first 30 minutes, uncover and bake another 15 minutes or so (bread should be 210 degrees in the middle).

Mini Baked Alaska-ish Dessert

Today is our 8th anniversary and I wanted to make a fun individual dessert so I came up with these mini baked Alaska desserts. I decided to go with a brownie bottom (chocolate cake would be terrific also) topped with vanilla ice cream. Then I added meringue and toasted it under the broiler. It was delicious!

For the brownie:
Suzanne's Best Brownies Recipe
adapted from simplyrecipes.com

Ingredients
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
1/2 cup all-purpose flour

Preheat oven to 325°F with rack positioned in the lower third of the oven. Line the bottom and the sides of an 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to make it easier to lift the brownies out of the pan when they are done.
Combine the butter, cocoa, sugar, and salt in a medium heatproof bowl. Set the bowl in a wide saucepan of barely simmering water. Whisk the butter cocoa mixture until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger quickly after dipping it in to test. Remove the bowl from the pan and set aside briefly until the mixture is only warm, not hot.
Using a wooden spoon, stir in the vanilla extract. Add the eggs one at a time, stirring quickly after each one. When the batter looks shiny, thick, and well mixed, add the flour and stir until you cannot see it any longer, then beat for 40 strokes with the wooden spoon. Spread the batter evenly in the lined pan.
Bake until a tester inserted into the center comes out just slightly moist with batter, 20 to 25 minutes. Let the brownies cool completely on a rack. Lift up the ends of the parchment paper liner, and transfer the brownies to a cutting board. Cut into 16 squares.

Meringue:
1 cup sugar
1/4 cup water
4 egg whites

In a small saucepan, combine 1 cup granulated sugar with ¼ cup water and cook, stirring, over medium heat until the sugar is dissolved. Boil until sugar is dissolved about 3 minutes. Using an electric mixer, beat the egg whites at medium speed until soft peaks form, 1 to 2 minutes. With the mixer on low, drizzle in the sugar syrup, then beat on high speed until the egg whites are stiff and glossy, about 8 minutes.

To assemble

Take one completely cooled brownie square and add one small scoop of vanilla or chocolate ice cream. Cover entire surface with meringue. You may freeze for up to an hour...much longer and the brownie will become hard. Preheat the broiler. Broil the cakes until lightly browned, about 2 minutes. Serve immediately.

Chicken and Okra Gumbo

A neighbor happened to give us some okra the other night so I decided to put it right to use in this delicious gumbo. I used this recipe courtesy of Nola Cuisine. It definitely hit the spot and was the best gumbo I've ever made. I'm eager to try a few other variations with seafood the next time I have a taste for gumbo. Although the gumbo recipe is terrific, what I really wanted to share was the recipe/technique used for cooking the rice. It was super tasty, not sticky, and the perfect accompaniment for the gumbo and would go great with so many other recipes. You actually boil the rice in a large pot filled with water much like you would cook pasta. Then you strain it and finish it in the oven which helps dry it out a little...but you could totally skip the oven step if you wanted to. Here is the actual recipe...try it out!

Creole Boiled Rice
1 quart of Boiling Water
1 Cup Basmati or Jasmine Rice
2 Bay Leaves
1 Tablespoon Kosher Salt
1 Tablespoon Unsalted Butter (Optional)
Bring the water to a boil with the Bay leaves. Add the salt. Add the rice, stir once and then do not stir again otherwise it will get sticky. When it comes back to a boil, partially cover it. Cook for about 11 minutes, but taste it, and make sure it is "al dente" with a little bite left to it. Next you need to drain it-I used a mesh strainer which was perfect. Take out the bay leaves, and if desired, place it into a 400 degree oven with the butter on top for about 15 minutes; this will help dry the rice out.

Fresh Panzanella

We finally have fresh tomatoes to go with the fresh basil from our garden. Today I made a quick and easy panzanella for my lunch. I toasted up some day old bread under the broiler with olive oil, salt, pepper, basil, and a little oregano. Then I diced up the tomato and added basil, fresh mozzarella, and some seasonings. I tossed it all together with a little balsamic vinegar. What a fresh, tasty, and healthy lunch. I think it definitely tastes great alone but even better knowing that I grew some of the ingredients that went into it!!

Panzanella-serves 1
1 cup toasted bread (I drizzle 2 slices of hearty bread with olive oil and broil until toasty and brown)
1 large tomato, cubed
2 oz. fresh mozzarella, cubed
basil
balsamic vinegar
salt and pepper

Toss cread, tomato, and cheese in a medium bowl.  Drizzle with balsamic vinegar, add a bit of basil, and season with salt and pepper.  Enjoy!

Cookbook Review: Organically Raised

Feeding my children good food has always been a primary goal of mine. I used to make their baby food when they were starting solids and now I try to give them a variety of foods and I always encourage them to try new things. Sometimes we get stuck in a rut though and we keep eating the same things. For breakfast we rotate scrambled eggs, pancakes, oatmeal, and a traditional Arab breakfast. While these are generally healthy, and tasty, things have started to get boring lately!
So, I was delighted when I was contacted to check out a new organic cookbook made especially for babies and toddlers. It is titled Organically Raised which peeked my interest immediately. I have been more conscious about the foods I buy and prepare lately and this cookbook gave me a little boost. Last week we started testing out the new recipes and we've made a handful of them and have been pleasantly surprised. They are all super healthy and most of the recipes have an extra punch of nutrients from the use of flaxseed, sesame seeds, or ground nuts. Best of all, you'd never know you are eating healthier...the food just tastes good. Along with the recipes this book also contains a lot of information about ways to incorporate extra nutrients in our everyday food. It has tips throughout as well...did you know agave is a natural sweetener and even diabetics can eat it since it has a low score on the glycemic index?? I didn't know that.
First up...eggs! We are loving these new scrambled eggs with feta and basil since the normal scrambled eggs were plain and boring. The moment I added the basil Gabe perked up and came bouncing into the kitchen asking me what smelled so good. He and Grace both loved the eggs and even asked for seconds. The next thing I tried was a recipe for whole wheat apple waffles. These were definitely tasty!! I did switch up the flour from 100% whole wheat to a 50/50 mix of all purpose and wheat since it was just a little too healthy for us. I ate mine straight out of the wafflemaker but there is a recipe for some agave cinnamon syrup to accompany the waffles that is de-li-cious! The kids ate it up and Gabe even said "Mom will you promise to keep making this syrup." Good, huh?
For lunch the other day we tried these black beans burgers. This was definitely a healthy alternative to a traditional burger, while the kids ate them up, it was a little more difficult to pass these off as "burgers." They actually seemed to like the bean mixture prior to baking better then the finished product. I think grilling them in a grill pan or sauteing them might go over a little better. I'll have to try them in a bun with some lettuce also.
The biggest hit so far was the simplest of recipes. We made these quick and easy peanut butter balls...the recipe called for almond butter which I didn't have, so I subbed in peanut butter and it was an instant hit. The kids have been asking for them each day and even wanted to take them along on a picnic so their friends could try them out too.
Overall this cookbook definitely fits into our healthy lifestyle and I have enjoyed trying some new and delicious recipes. It would make a great gift for any new mom and has recipes for infants just starting on solids as well as recipes for the whole family to enjoy. There are standards like pancakes, mac and cheese, pizza, and more adventurous things like seared halibut, sushi, and lavender cupcakes. I am looking forward to making my way through the entire cookbook!
Check it out here:
Organically Raised Conscious Cooking for Babies and Toddlers by Anni Daulter

Orzo with Roasted Veggies and Feta

This recipe is loosely based on one I found in a health guide that came with some workout videos. I actually really like it and would enjoy it regardless of the calorie count. It is pretty simple and there is no sauce for the pasta, a splash of balsamic vinegar and the feta work to bring the dish together. We enjoyed it with some whole grain orzo from Whole Foods, which I highly recommend.

Orzo with Roasted Veggies and Feta

1/2 pound whole grain orzo

1 zucchini

1 red onion

1 medium red pepper

1 medium green pepper

(mushrooms, fresh diced tomato, and cauliflower work well too)

2 sprigs fresh rosemary

1 cup feta cheese

olive oil

1 T balsamic vinegar

salt and pepper

Heat oven to 400 degrees. All of the vegetables work best if they are chopped and left rather large since they will shrink as they cook. Place on a foil-lined tray and drizzle with 2 tablespoons of olive oil. Season with chopped rosemary, salt, and pepper. Toss to coat and roast vegetables for 25-30 minutes or until tender. Set aside.

Cook orzo according to package directions. Drain and place in a large serving bowl. Add roasted vegetables and balsamic vinegar. Toss to coat. Crumble feta on top of warm pasta and serve.

Tabbouleh

Tabbouleh is a traditional middle eastern parsley and bulgur salad. It is served at nearly every function I've attended with my husband. Growing up I wasn't much of a fan of this salad, but I've gotten used to it and now I even make it for my own family. Surprisingly my young son really enjoys this salad and will ask for it specifically. So, I made a small batch of it to take with us on a picnic the other day. He ate almost half of it all on his own!! I do put a bit more grain and a little less tomato in it which is to his liking.

3/4 c #1 Bulgur (cracked wheat)
4 lemons, juiced
2 bunches fresh curly parsley
1 handful fresh mint
1 large tomato, diced
6 green onions, sliced thinly
1 english cucumber, diced
1/2 c olive oil
salt
Place bulgur in a large bowl and pour boiling water over the grain until it is just covered. Cover bowl and let sit for 30 minutes. Fluff it with a fork and let it cool completely.
While that is working, pick the curly parsley off the stem. This takes awhile, but is worth it. Wash it well. You can use the sink, bowl, or a colander but it is very sandy so be sure to wash it well. Remove and place it in a towel or salad spinner. Make sure to dry it well...you do not want any excess water. Chop parsley in batches and place in a large mixing bowl. Add all remaining ingredients and adjust seasonings according to your taste. You might like more or less tomato, oil, lemon, or salt. I usually add the juice of three lemons and slowly add more after tasting. It should taste bright, lemony, and fresh!

Mushroom Sandwich with Red Pepper Aioli

These portobello mushroom sandwiches are delicious. Best of all the aioli and tomato/basil mixture can be made ahead of time making it easy to prepare in a snap. I used rye bread today because I had it on hand, but a dense rustic bread that grills nicely would be best. Try this even if you aren't a huge mushroom fan, you'll be surprised!

Mushroom Sandwich with Red Pepper Aioli
2 large portobellos, wiped clean
1 large red pepper
1 clove garlic
baby spinach
tomato
fresh basil
olive oil
2 t balsamic vinegar
muenster cheese or you favorite melty cheese
rustic bread

Prepare Aioli: Roast red pepper on grill or over burner on gas stovetop. Grill until blackened on all sides then place in container and cover until cooled. Use your hands or paper towel to clean blackened skin off of pepper. Remove seeds. Place pepper in blender and add one clove of grated garlic, 2 tablespoons olive oil, 2 basil leaves, and salt and pepper to taste. Blend until smooth. Set aside.

Tomato Mixture: Dice 1 large tomato and place in small bowl. Add 3 basil leaves sliced thinly. Season with balsamic vinegar, salt, and pepper. Set aside.

To assemble sandwiches: Oil and season both sides of the portobello mushroom and grill until tender, about 3 minutes per side. I like to place them on paper towels to soak up excess juices as I grill the bread. Place bread on grill and toast on both sides. Place cheese on one side and melt. Top bread with mushroom, tomato mixture, and spinach. Spread aioli on remaining toast and top sandwich. Enjoy!

Watermelon Cake

Super cute and fun watermelon cake!!

I made this watermelon cake for a playgroup that I am hosting today. It turned out so cute...a little different than the cover of Womansday magazine, but cute nontheless. It was fun to make and Gabe even took a shot at decorating his own piece. It would be perfect for a summer get together.

It is pretty simple. You bake two 9-inch round cakes and cute them in half. Then layer three halves to make the big watermelon. Then slice the remaining half into three small pieces. Frost one laying flat, refrigerate until set, then stand on end and frost the last side.

Use the extra pieces to decorate with little ones around the house like I did or eat them up before the party begins!!! Enjoying fun projects with my children can be so fun and rewarding! See his little smile!!!

Strawberry Rhubarb Crisp

I've always liked rhubarb. Growing up my mom had a few plants at the far end of the garden and we would always pick a few stalks, take them into the kitchen, sprinkle each bite with sugar and gobble them up like a stalks of celery. We also made lots of pies and crisps...strawberry rhubarb was my favorite.

I planted rhubarb in my own garden last year and waited a whole year before being able to pick any. Today was my first taste. I only had to use two stalks for the small crisp I made for dessert. It tasted every bit as good as the ones we used to make...maybe even just a bit sweeter since I grew it myself and got to enjoy it with my own children! The only thing better would have been if mom was able to make it with me. Maybe next time!

No real recipe. I just eyeball it each time. Here is a guide for a small one like I made here.

Strawberry Rhubarb Crisp

2 stalks of rhubarb

1 cup or so of strawberries

1-2 T sugar

3-4 T flour

3 T butter

1/4 cup brown sugar

1/2 rolled oats

1/2 tsp cinnamon

salt

Chop rhubarb into 1 inch cubes and quarter the strawberries. Toss with sugar and 1 tablespoon of the flour. Add to baking dish. In a small bowl combine remaining flour and butter. Use a fork or your fingers to combine until you see pieces the size of peas. Add the remaining ingredients and combine thoroughly. Sprinkle on top of rhubarb mixture. Bake at 350 until browned and bubbly, about 30 to 40 minutes depending on the size.