I'm Still Here!

It's been a while since I've posted.  Just wanted to let everyone know that I'm still here, and that I haven't forgotten you guys.  I've been really busy this last week, and can't even begin to list everything I've got going on right now.  I've been too tired by the time evening comes around to work on anything for the blog.

I've got several posts that are work-in-progress, but in the meantime, I did have something fun and easy that I've been wanting to share.  For Christmas, Abigail got a subscription to the Highlights magazine from her cousin.  Who would have guessed that while Abigail and I were reading it, I would find a great recipe.  And, in her very first issue (January 2011) nonetheless!  The recipe is for Pocket Bread, i.e., Pita Bread, and it couldn't be easier to make (it should be, it's from a kid's magazine).  It's also very food allergy friendly with only 4 ingredients.  I haven't tried to make it with a wheat flour substitute, or for that matter, a more healthy whole wheat flour.  I should experiment.

Here's the recipe:

 Pocket Bread

1. In a mixing bowl, mix together 2/3 cup lukewarm water, 1 tablespoon sugar and 3/4 teaspoon of instant yeast (Rapid Rise).  Add 2 cups unbleached flour.  Mix well.

2. Put flour down on a cutting board or pastry mat and place the dough on the floured surface.

3. Knead the dough for 10 minutes.

4. Put the dough back in the mixing bowl and cover it with a clean dishcloth.  Let it rise for 2 hours in a warm place or in the fridge overnight.

5. Flour your board or mat again and split the dough into 8 balls for small pockets or 4 balls for large pockets.  Put a ball on the mat, sprinkle it with flour and roll out the dough until it is no more than 1/4 inch thick and looks like a pancake.  Repeat with other balls of dough.

6. Preheat oven and a baking sheet to 500 Degrees Fahrenheit.  When both oven and baking sheet are hot, place flattened dough on the baking sheet.  Bake for 3 to 5 minutes or until pockets are puffy and golden brown.

7.  When they've cooled, cut each pocket in half and fill with your favorite sandwich fillings.

Told you it was easy and so much better for you than the processed pockets with all those added ingredients from the grocery store.  You just have to plan ahead to allow time for the dough to rise.  I love using these for a quick dinner.  My favorite fillings - lettuce, tomato, grilled chicken strips, cucumbers, roasted red peppers, feta cheese and Greek salad dressing.

Off to bed.  Another incredibly busy day tomorrow!

Lots of Good Food!

I don't know about you, but I use the holidays to splurge and try new recipes that I wouldn't necessarily make throughout the rest of the year.  I've spent lots of time in the kitchen these last few weeks and have a few new favorite recipes that I wanted to share.

Hands down, my favorite new recipe was the Easy Cheesy Buffalo Chicken Dip that I made on a whim for Christmas Eve afternoon.  It's a Kraft Foods recipe, but I found some great, healthy substitutes for the brands they list in the recipe.  I could not stop eating it.  I had to make my husband put it away in order to stop.  I will definitely be making this again sometime soon.

Also, for the first time, I made cinnamon buns, the kind you roll out the homemade dough, spread with butter, cinnamon and brown sugar, then roll the dough to form a tube shape and slice.  We ate those topped with a powdered sugar drizzle on Christmas morning, the morning after Christmas, and the morning after that.  I think this was Abigail's favorite of the season.

I shared a favorite at a large family Christmas gathering.  I love this recipe because I can easily get my kids to eat not only sweet potatoes but butternut squash as well.  It's also extremely easy to make.  It's a Butternut-Sweet Potato Streusel (almost anything tastes good with a Streusel topping) that requires just the dish to bake it in and a small bowl to make the topping in.  Here's an online version of the recipe.  The topping was a little too sweet for us the first time I made it so I cut it in half and it's perfect.  And, of course, I didn't add the nuts.

Also, appropriately named, White Christmas Chili (we did have a white Christmas this year...the first in many, many years) was really tasty.  I tore this recipe out of a Southern Living Magazine years ago, 2002  according to the date in the margin, but never got around to trying it until this year.  I was able to find the recipe online so you can have a copy too.  I used 1 less can of chopped green chiles than the recipe called for thinking it would be too spicy for the kids, but next time I'll definitely use the 3rd can.  It needed just a little more heat...besides, the kids didn't eat it anyway.  They opted for chicken nuggets. Go figure.

Those were my favorite of the season.  I had several opportunities to open the jalapeno pepper jelly I made last month, and wasn't disappointed in my efforts.  I served it with cream cheese and crackers.  I'm also looking forward to next weekend when I can try a Mac and Cheese with Goat Cheese and Champagne recipe that I came across.  Just got to remember to save 1/2 cup of champagne from New Year's Eve to use.  I think it's going to be fabulous.  Afterall, it's got champagne, goat cheese, parmesan cheese, gruyer cheese and heavy cream in it.

I love the food this time of year.  Hope you too have had fun cooking and trying some new dishes.  Send me a link with your favorite recipe.  Now...time to hit the gym!

Valentine's Day

We don't go all out for Valentine's Day.  I have a few decorations I put up, my wonderful husband always gives me roses, usually pink, we exchange cards and the kids get a small treat.  This year we also made Valentine cookies. 

I found this incredible sugar cookie recipe (peanut safe of course) on the internet last fall and use it every holiday to make cookies for the kids to decorate.  I found it on someone's blog, but I didn't bookmark it so unfortunately I can't give her credit.  I'm guessing though that her name is Rhonda because they're called Rhonda's Sugar Cookies. Here's the recipe (I use all organic ingredients):

3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 eggs
1 cup sugar
1 teaspoon vanilla

In a large bowl, sift together the flour, baking soda and salt.  Add the butter and mix it like you would a pie crust.  In another bowl, beat eggs.  Add the sugar and vanilla and beat well.  Pour this mixture in the bowl with the dry ingredients and blend.  The dough will be a little crumbly, but I usually just knead it a little with my hands.

This recipe doesn't require you to refrigerate the dough, so it's ready to either roll out and cut with cookie cutters or shape into balls and flatten with a fork or glass dipped in sugar.  The recipe calls for you to cook on an ungreased cookie sheet; however, I've recently discovered parchment paper and swear by it!  Bake cookies at 350 degrees for approximately 9 minutes.  Remove from pan and place on wire rack to cool.  After they cookies have cooled, store them in an air-tight container.  They also freeze well.

Happy Valentines Day!  We've got some cookies to eat!