Karen Cooks
Time 2021-10-17 15:03:41Web Name: Karen Cooks
WebSite: http://ohboykarencooks.blogspot.com
ID:205906
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Karen,Cooks,Description:
keywords: description:Read more 19left commentsLabels:pasta,pesto,salad May 25, 2013 Tomato, Basil, font-size: large;">This bread was the winning recipe in the 2009 National Festival of Breads, which is sponsored by the Kansas Wheat Commission. I first saw the bread on the King Arthur Flour site. I loved the flavors... garlic, sun-dried tomatoes, basil, and shredded cheese and knew I just had to make this loaf!
The dough was easy to work with and the baked bread has a soft center and a crunchy top. It is just wonderful!
I adapted the recipe to make one loaf. If you'd like to make two loaves, follow the link above to the King Arthur Flour site.
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12left commentsLabels:bread May 16, 2013 Japanese Dumpling Soup
A friend ventured into San Francisco the other day and posted a picture on her Facebook page of a bowl of Wonton Soup that she ate while there. It looked so good, I knew I needed to make something like it... and soon!
I googled several different recipes and they were pretty basic... broth, noodles, green onions, soy sauce, etc. I thought some sliced mushrooms and bok choy would be nice in it. The more I thought about it, the more I wanted that soup. I took a mental inventory of what I had in the house and decided I could accomplish something similar without having to go to the store (always a plus). I made the soup for dinner the same day I saw the Wonton Soup on Facebook!
Although my gardener hesitates to call a meal a meal unless there's meat involved, this turned out to be a light and delicious soup. One that I'll make again - maybe with some bok choy next time.
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10left comments May 13, 2013 Sweet Egg BraidThis is a slightly sweet bread that makes delicious toast. The dough can be put into a couple of loaf pans, or braided as shown here.
It's so much fun to make bread - I just love it. I've heard people say that they find it so satisfying to knead bread dough by hand while waiting for the moment it turns from being a fitful glob of flour and water into a smooth, puffy piece of dough. I can't speak to that as my Kitchen Aid does all the work, but it is satisfying nonetheless to take a gorgeous and delicious loaf of bread out of the oven and slather some butter on it. Mmm!The original recipe called for bread flour, but I used all-purpose flour and added one tablespoon wheat gluten per cup of flour. The wheat gluten adds protein to the dough which helps with the rise.The loaf seemed to be dry after only a day or two, so we ate most of it toasted. I still have some in the fridge and will make bread pudding with the rest of it.
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5left commentsLabels:bread April 27, 2013 Roasted Leg of Goat
Several months ago, our local meat market advertised a new product... leg of goat. I bought one and put it in the freezer. Some months later I was in the store and asked if they were still offering goat meat and the woman said they werent because theyd only sold one leg. Well, Im glad I got it when I did!Read more 10left comments March 24, 2013 Tortellini and Green Pea SaladMy love of cooking began when I started watching Jeff Smith on a PBS show called The Frugal Gourmet. Every Saturday morning from 1983-1997, The Frug would have themed shows that would later be compiled into a cookbook. Usually the first part of the show was taken up with the history of the food he was going to prepare on the show and he cooked during the second half of the show. Like Julia Child, Emeril Lagasse, Lidia Bastianich and others, you could watch and learn something from The Frugs show. Not like most of the current cooking shows that air.Read more 9left commentsLabels:pasta,salad March 11, 2013 Baked Oatmeal
Bake this breakfast dish one day and pop some in the microwave during the rest of the week for a healthy, nutritious breakfast. Couldnt be easier, or more delicious on a wintry day.Read more 11left commentsLabels:eggs,fruit March 3, 2013 King's Hawaiian Rolls - Copycat RecipeKings Hawaiian dinner rolls are my daughters favorite rolls. I wanted to give this copycat recipe a try, and Im glad I did. These rolls bake up fluffy and light and theres a secret ingredient... pineapple juice!
Read more 12left commentsLabels:bread January 18, 2013 Peas and Carrots SoupRemember the part in the movie where Forrest Gump met Jenny for the first time?
As it turns out, Forrest was onto something. Just as he and Jenny were inseparable, so should peas and carrots be, because theyre a perfect match, too!
Read more 14left comments January 12, 2013 Olive and Sun-Dried Tomato FougasseFougasse (foo-gahss) is a traditional Provencal herbed bread, that is formed and slashed before baking to resemble a leaf- or tree-shape.
I used sun-dried tomatoes and Kalamata olives for this recipe, along with rosemary. It makes wonderful, savory bread thats great to serve with soup, or as Ive discovered, as a snack after slicing a piece in half and filling it with a few slices of cheese.Read more 14left commentsLabels:bread January 8, 2013 Chile Rellenos with SalsaA chile relleno (CHEE-leh rrehYEH-noh) is simply a stuffed chili. Although Anaheim and Poblano chilies are used most commonly for this dish, you can choose your chili (Bell, Banana, Cherry, Peperonicini), depending on the heat you like. Anaheims are pretty mild, although Ill admit to biting into a few over the years that had some heat. Poblanos are a little hotter than Anaheims.Read more 11left commentsLabels:mexican December 26, 2012 Scalloped Potatoes
If youre looking for cheesy scalloped potatoes, go here, but if youre looking for potatoes that are creamy and buttery with no cheese in sight, youre in the right place.
Read more 16left commentsLabels:potato,side dish December 19, 2012 Homemade GranolaThis granola would be the perfect thing to put into a cute container to give to people youd like to recognize this time of year. Your hairdresser, neighbors, teachers, or co-workers. This recipe makes a lot - about 16 cups.Read more 9left commentsLabels:appetizer November 30, 2012 Pumpkin Scones with Spiced Glaze (like Starbucks)Pumpkin. This time of the year, especially, we just cant seem to get enough of it. Cinnamon, cloves, nutmeg, and ginger spice these scones up deliciously. Then, to put them over the top, a plain sugar glaze drizzled with a spiced sugar glaze.Read more 15left commentsLabels:dessert,pastry September 12, 2012 Zucchini Tart
Its been a short summer, but as usual, weve been long on zucchini. Next year, were going to sacrifice one zucchini and just let it go to see how big it gets. You can bet there will be pictures!
Weve enjoyed most of the zucchini straight from the grill... just cooked enough so its still has some crunch. Ive been busy canning, too... making zucchini salsa, and all things tomato. I saw a recipe for a zucchini tart and thought it would be a nice change.
Make your favorite pastry recipe (or buy one pre-made). Mix some ricotta and shredded cheese and spread onto the pastry.Read more 19left commentsLabels:cheese,garden,pastry,Vegetables June 28, 2012 Chilaquiles with Red SauceI spatchcocked and roasted a chicken the other night. I like to roast a whole chicken mostly for the leftovers to make chicken pasta salad, chicken sandwiches, chicken burritos, chicken tacos, chicken and rice... its just so handy to have the cooked chicken on hand!Read more 20left commentsLabels:mexican June 11, 2012 General Tso's ChickenToday is Group B's reveal for The Secret Recipe Club. My assignment blog is Debbi Does Dinner. Debbi's approach to cooking is preparing healthy and satisfying meals that are generally under 500 calories.
Her recipe for General Tso's Chicken jumped out at me, so I knew right away that's what I'd be making.I used some leftover broccoli from dinner one night and added a sliced sweet cherry pepper for some color. The chicken was tender and delicious and the sauce is amazing - one I'd like to try with shrimp.
Thanks, Debbi, for a great recipe! Take a look at the blog hop to see lots of other delicious recipes!
35left comments May 18, 2012 Lemon-Zuccchini BreadMy gardener's been gardening and of course we put in some zucchini. I knew I still had some left from last summer, so thought I better use it up. I grated the zucchini last summer and froze it in 4 cup portions to use in breads.I've made Zucchini-Nutella Bread and my standby regular Zucchini Bread, so when I found this lovely lemon loaf at Lea Ann's blog, Cooking on the Ranch, and after he great review of the recipe, decided to make it, too.This recipe uses oil, so it produces a very moist cake. The lemon flavor is perfect and I got to use up some zucchini!I love the glaze on this bread. It gives a little sweetness to each slice and is just the right consistency to set up nicely. Verynice recipe for zucchini bread!
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Lemon-Zucchini Bread - adapted from here
2c flour
In a large bowl, siftflour, baking powder, and salt. Set aside.
In the bowl of a standmixer, beat 2 eggs well. Add oil and sugar and blend well. Add milk, lemonjuice and blend. Fold in zucchini and stir until evenly distributed in mixture.Add the flour mixture and mix just until it comes together. Pour batter into a9x5 loaf pan that has been sprayed with cooking spray. Bake at 350 F for 45minutes, or until toothpick inserted in center comes out clean. Cool in pan 10minutes, then invert onto a wire rack to cool completely. When loaf is cool,top with glaze.
Lemon Glaze
8left commentsCorn Soup with Chicken and PoblanoWe enjoy soup often during the winter. Yes, Im one of those people who would rather have soup on a cold day than in the middle of summer.
Summer in north central Montana has arrived. The grass is green, the garden is growing, the lilacs are blooming, and Im wearing flip-flops. Its beautiful.
Having said that, todays high was only 56. Still beautiful... the sun is shining and theres a slight breeze and its not too hot for a bowl of soup!Read more 19left commentsLabels:Chicken,IHCC,mexican,soup May 14, 2012 Beer BreadThis is reveal day for The Secret Recipe Clubs Group B!
My assignment this month was Melissas blog, Smells Like Brownies.
Before I visited Melissas blog, I thought I was in for a lot of sweet treats. Well, I can attest that Melissas kitchen smells like more than brownies. It also smells like Garlic-Chili-Lime Acorn Sqaush, Boozy Mushroom Ragu, Pan-Seared Citrus Salmon, and, (okay, I have to show you some brownies) Coffee Brownies!
Read more 26left comments May 12, 2012 Coffee Flan with CajetaI chose Rick Baylesss Flan de Cafe with Cajeta for this weeks I Heart Cooking Clubs.
Can you say time consuming? This was. I used whole milk in place of goats milk for the cajeta and stood for a little over an hour at the stove, stirring. The cajeta is delicious. The recipe asks you to strain the cajeta after cooking and I just dont see how that would be possible. Maybe I made mine too thick? I dont think so, but theres no way I could have gotten that flan through a strainer!
Read more 11left commentsLabels:dessert,IHCC,mexican May 2, 2012 Queso FundidoIts Cinco de Mayo with Rick Bayless, our chef this go-round at I Heart Cooking Clubs.
I wanted to make something a little over the top this week, and couldnt find anything better than Ricks Melted Mozzarella Casserole with Mushrooms and Smoky Chipotle Chile (Queso Fundido).Read more 20left commentsLabels:appetizer,IHCC,mexican April 30, 2012 Frijoles Borracho (Drunken Beans)This recipe didnt start out with my yen for a bowl of beans. Oh, no. It started with a hunger for my newly discovered favorite thing. Amish Butter. A 2# hand-rolled log of this butter - not made by the Amish - but made in Amish Country, will set you back about $8, but it is so totally worth it. If you can find it in your area, you mustgive it a try!Read more 11left commentsLabels:beans April 28, 2012 Chicken with CapersI Heart Cooking Clubs theme this week is from the earth and our Chef is Rick Bayless. I dont own any of Ricks cookbooks, so I went to our local library to check them out. Ahem. Our local library doesnt even have oneof his books. So, Ive been finding recipes on the internet and this one from Season 5, Mexico-One Plate at a Time sounded good. I thought about ordering one of his books, but really, the last thing I want to do is start collecting more of anything.
Read more 13left commentsLabels:Chicken,IHCC,mexican April 26, 2012 Cilantro-Lime Dressing
I saw a recipe for this at Debbies The Friday Friends. She made it for the I Heart Cooking Clubs Rick Bayless recipe of the week. She put her dressing over some sliced cucumbers and her beautiful picture looked so refreshing.
Read more 9left commentsLabels:condiments April 25, 2012 Horchata de Arroz (Rice Horchata)Horchata (or-CHA-tah) is a sweet rice beverage, often seen in big jars beside other agua frescas like tamarindo, melon, strawberry, cucumber, etc. Agua Fresca translates to fresh waterin Spanish and makes for a refreshing drink on warm summer days.
Read more 4left commentsLabels:beverages,mexican April 19, 2012 Grilled Garlic and Pineapple GuacamoleToday is National Garlic Day!
Garlic. Is there anybody who doesnt like it? Its good for you and has been used medicinally for thousands of years. Eat it fresh and it has a distinct fiery taste... roast it and it becomes buttery and mellow. I use garlic in a lot of the meals that I cook.Read more 22left commentsLabels:appetizer,condiments,IHCC,mexican April 18, 2012 Parmesan Cream CrackersButtery. Salty. Flaky. Cheesy. Addictive.
I could end this post right here because that's all you really need to know about these crackers. Oh, you want the recipe? Okay, then.
This is Mark Bittman's recipe, but I first saw them at Diane's blog, Stylish Cuisine. I had everything in the house that is needed to make them, so I got up and did just that.
These come together quickly and easily using a food processor. The recipe suggests rolling the dough out to 1/2-inch, but I rolled mine much thinner and was glad I did because they tend to puff up a little during cooking. I rolled the dough out right on the parchment, then just transferred the paper to the baking sheet.You can watch Bittman make these crackers on this video. Don't miss the very end!
I'm linking this to
PARMESAN CREAM CRACKERS from Mark Bittman in the NY Times
1 cup all-purpose flour, more as needed
Heat oven to 400 degrees. Line a baking sheet with parchment paper or lighly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky. Roll out dough on a lightly floured surface until -inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days. Yield: About 4 servings.11left commentsLabels:bread,cheese April 16, 2012 Pork Short Ribs with Mustard Sauce
Its Secret Recipe Reveal Day for Group B. I was assigned to Meagan from A Zesty Bite in Houston, TX. Meagan has an official taste-tester andaprofessional dishwasher! Youll have to go to her blog to see who it is.
Read more 12left commentsLabels:pork,Secret Recipe Club April 13, 2012 Grilled Cornmeal Pound Cake
When I worked in an office, once a month wed get a bakery-made cake and celebrate everyone who had birthdays that month. You know the cakes... the ones with tons of too-sweet frosting and big gloppy roses on the corners. There was always somebody who wanted the corners so they could have more frosting. Then there were the people who wanted a middle piece without too much frosting, and even then, theyd end up scraping it off.
Read more 20left commentsLabels:cake,dessert,IHCC,mexican April 12, 2012 Hot Dog BunsI bought some Brats the other day at the store. The next logical step would be to make some rolls, right?! Ive used this recipe in the past, but thought Id try one that I found on Tasty Kitchen.
Read more 9left commentsLabels:bread April 10, 2012 Mexican Chorizo-Jalapeno PizzaIf you like spicy, youre going to love the combination of flavors in this pizza. Chorizo, fresh jalapenos, fire roasted tomatoes, onions, and a blend of cheeses made for one tasty pizza!
Read more 11left commentsLabels:mexican,pizza April 7, 2012 Garlicky Black Pepper Tortilla Chips
Are you familiar with the I Heart Cooking Clubs? Twice a year, a celebrity chef is featured and entrants cook something each week from the chefs recipe collection. The chef this time is Rick Bayless. I loveMexican food, so I had to join this time.Read more 15left commentsLabels:appetizer,mexican March 30, 2012 "Royal Lunch" Milk Crackers
My Portuguese grandfather was a farmer. Not on a grand scale. He grew sweet corn on some land across the street from their house that he sold from a roadside stand. He was a big man... tall, about 6-2 and he wore bib overalls when he worked. He had a big walrus mustache that would tickle our cheeks when he kissed us.
When he wasn't out working or selling corn, he'd sit in a straight chair in the kitchen, in front of a window that looked out onto the street. He'd sit there quietly watching the traffic go by, slowly twiddling his thumbs.
If we came into the kitchen, he'd say "What do you want?" "Do you want a cookie?" And then, motioning to where the cookies were kept, he'd say "Go get a cookie."sourceI remember him eating Nabisco Royal Lunch Milk Crackers. My grandmother would put some in a bowl, pour milk onto them, and my grandfather would eat them with a spoon, wiping the milk from his big mustache with his handkerchief.
Today, in memory of the man I called Voo-Voo, I made some milk crackers.
I think he would have liked them.
"Royal Lunch" Milk Crackers - PRINT RECIPE
2 cups flour
1/2 tsp salt
2-1/2 tsp baking powder
1/2 cup butter
1/2 cup heavy cream
1 egg
Preheat oven to 400F. Line a cookie sheet with parchment and set aside. In a large bowl, sift together flour, salt, and baking powder. Using a pastry cutter, or your fingers, work butter in until mixture resembles coarse cornmeal. Add cream and egg, then mix to form a dough. Knead 25-30 times. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes. Roll dough out to 1/8-inch thick. Cut dough using a 3" round cookie cutter and place on prepared cookie sheet. Price each dough round with a fork. Bake for 10-12 minutes, or until lightly browned. Remove to a wire rack to cool completely.
38left comments Older PostsHomeSubscribe to:Posts (Atom)LinkWithinAbout me!KarenHavre, Montana, United StatesView my complete profileLabelsappetizer(7)beans(3)beef(2)beverages(5)bread(35)cake(12)canning(3)cheese(8)Chicken(20)condiments(4)cookies(15)dessert(21)eggs(9)Favorites 2009(1)fish(12)fruit(12)garden(11)IHCC(6)kitchen(1)lamb(1)liqueur(1)mexican(22)other(2)pasta(15)pastry(2)pesto(1)pizza(2)pork(4)potato(1)salad(7)Secret Recipe Club(1)shrimp(12)side dish(1)soup(20)stock(1)tips(2)Vegetables(42)wild game(17)Blog ArchiveFEEDJIT
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