My latest frozen, not-necessarily-so-healthy-but-not-so-terrible-either, Kevin's away, lazy-day supper addiction. I like them just the way they're shown on the package -- sauteed until crispy, golden brown, and heated through. No offense intended, Jackie. Your recipe looks great, and I will definitely try it sometime soon! But for now, this is a super-quick fix. Thank you, Mrs. T! I wonder if she's related to Mr. T... yikes!
honey 1 tbsp 4 tsp
salt 1-1/2 tsp 2 tsp
lightly toasted sesame seeds 1/4 cup 1/3 cup
poppy seeds 2 tbsp 3 tbsp
raw pumpkin seeds 1/4 cup 1/3 cup
rye flour 1/4 cup 1/3 cup
whole-wheat flour 1/4 cup 1/3 cup
bread flour 2-1/2 cups 3-1/3 cups
dry yeast 2-1/4 tsp 2-1/4 tsp
1. All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F. Add ingredients in the order specified in your bread machine owner's manual.
2. Select Basic or French cycle and normal or medium crust.
3. Remove baked loaf from pan at the end of the baking cycle and cool on a wire rack at least one hour before slicing.
I know, this bread is a lot "whiter" than I usually make. But it's so damn good! I made a "regular" sized loaf today. I used 3/4 cup WW flour and 2 cups bread flour, just to make myself feel slightly better about using so much white flour.
While Kevin calls almost all the bread I bake "chewy and seedy" (on account of most of it is, in fact, chewy and seedy!), this is the official "Chewy Seedy Bread" of the Kelli-Kevin household. Forgive us, Tony, for renaming this loaf!
Yesterday I mentioned my mom's potato soup recipe. I should clarify that the word "recipe" is used very loosely. I'm sure that everyone's mother has a version of this, and neither Mom nor I ever makes it quite the same way twice... but here's how I made it today:
Chop one medium- to large- sized onion. In a large saucepan or soup pot, saute onion in a little butter, until it is translucent and slightly softened. While the onion cooks, chop two large potatoes. I don't even peel them. Add potatoes to onion, and pour in enough milk to cover. Salt to taste -- moderately to liberally. I find it needs more salt than I usually use in my cooking. Simmer until potatoes are tender, or to the texture you like. I let mine go until they are still chunky, but start to break down slightly, thickening the broth. My mom likes them a bit more firm. Add pepper to taste, and serve!
When I made this for my parents last week, I caramelized the onions before adding the potatoes. I seasoned it with Jane's Crazy Mixed-Up Salt, Mixed-Up Pepper, and some ground dried sage. Yummy. But this is the "recipe" in its simplest form. There's absolutely nothing wrong with it this way! Of course, ingredients can be scaled to make as much or as little as you like. And you can go crazy with seasonings. Next time, I think I'll throw in a can of Niblets. And more onion.
I know I'm not alone here... but what a crazy month this has been so far! My poor, neglected blog... first I was gone for almost two weeks, then I was without my vehicle last week, and therefore unable to shop much... for three weeks, I've either been away, extremely busy, or extremely lazy! Needless to say, there hasn't been a lot of cooking going on in that time. I do, however, have a couple of projects up my sleeve for the week: first, my mother has resurrected her potato soup recipe from my childhood. I've eaten it several times at her house this month, and I bought provisions today to make my own. It's painfully simple, but soooooo good and comforting. Second, my cousin Emily is home for a couple weeks, in between various and assorted Worldly Adventures. She's leaving soon to go to grad school in South Africa(!), so her mother (my aunt Anne I refer to occasionally) is having Thanksgiving/Christmas dinner this Saturday, since Em will miss the real things. Emily has declared that it's just a dinner party, but I'm still thinking of it as Thanksgiving. It's my favorite holiday -- I'll use any excuse to have two in one year! =) I'm usually the designated bread baker for such family events, so I need to start thinking about what I should make this week!
And speaking of sleeves, here's a funny thing I noticed this morning:
If any of you use weatherpixie.com, you know that there are only a few "models" to choose from. This one is the only one with my coloring, though her hair is a lot shorter (and a bit darker) than mine. I like her, despite these facts. =) Anyway, the above is what she was "wearing" on this chilly morning. And here's the coat I wore on this chilly morning:
Completely pointless, I know, but I thought it was cute that the Pixie I chose has my coat! And yes, you can be assured that the crazy veg-head's coat is trimmed with fake fur!
Oh! I almost forgot! It's that time again -- my Annual Reading of the Laura Ingalls Wilder "Little House" Series has begun! If you read this blog regularly, you know how into Laura's books I am, and that I also have "The Little House Cookbook." Hmmm... could there be some cooking happening along with the reading...?
On that note, thanks for your patience with my neglected blog. I will get back into the cooking groove this week, and back into the posting groove! Now I must start poring over my bread books... =)
