Baking Pita Bread

Updated on date by author
Pita dough rising

Pita dough rising

After tasting fresh homemade pita bread it’s nearly impossible for me to eat the stuff I find in stores here. It is fun to make and pretty easy. Although the recipe calls for placing the rolled out dough directly on the oven rack I place mine on baking sheets in the oven. Just a little easier and neater. I also used about half whole wheat flour in this batch.

Pita Bread

 4 ½- 4 ¾ c. flour

1 pkt. Active dry yeast

1 ½ t. sugar

1 ½ t. salt

1 ¾ c. water

2 T. oil

In large bowl combine 2 cups of the flour with other dry ingredients. Heat water and oil to 120-130 degrees (warm) and add to flour mixture in bowl beating until smooth. Beat three minutes then begin stirring in enough flour to make a soft dough. Knead on floured surface until smooth and elastic, about 10 minutes. Cover dough with plastic wrap and then a towel and let rest on board 20 minutes. Punch dough down and divide into 12 pieces. Shape each into a smooth ball and place on board, allowing space in between. Cover and let rise 30 minutes. Pre-heat oven to 500 degrees. Roll dough balls into circles. Place 3 circles at a time directly on oven rack. They will puff up and brown in about three minutes. Remove to rack to cool and repeat with remaining dough. Makes 12.

Roll dough out into circles right before baking

Roll dough out into circles right before baking

Fresh baked pita bread

Fresh baked pita bread

 

Posted in Cooking | Tagged , , , , , , , , , , , , , |

Breakfast Pita Pizza

Updated on date by author
Breakfast Pita Pizza

Breakfast Pita Pizza

I like to use pita bread as a crust for pizza sometimes. I normally go with traditional toppings. This morning I decided to use one of my homemade pita breads for a hearty breakfast style pizza. I started with the pita bread- topped it with a scrambled egg and a drizzle of barbecue sauce. Then I added a cooked sausage patty cubed up. Finished with a little shredded cheddar cheese and then popped it in the toaster oven to heat through. Hearty breakfast for a chilly day.

Posted in Cooking | Tagged , , , , , , , , , |

Corned Beef “Calzones”

Posted on date by author
Corned Beef Calzones

Corned Beef Calzones

I made these for a friend a while back and we were talking about them the other day. I decided to make them again. They are almost a Reuben but I didn’t include the sauerkraut. You could, if you liked. I sometimes make these with thousand island dressing  inside them as well, but I decided to leave it out and serve it on the side instead.  I thought I would share the recipe with you. Thanks, Jared, for the inspiration.

Corned Beef Calzones

3 ¼ c. flour

1 c. rye flour

1 T. sugar

1 t. salt

1 package quick-rising yeast

1⅓ c. hot water

1 T. oil

1 lb. thin sliced corned beef

8 oz. shredded Swiss cheese

1 egg , beaten

Caraway seeds, optional

Set aside 1 cup of the all-purpose flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Cover dough and let rest 20 minutes. Divide dough into 8 pieces and roll one piece into a 6-8 -inch circle. In the middle of the dough place 1 ounce of the Swiss cheese and 2 ounces of the corned beef. Brush the edge of the dough with water. Fold over the dough in half and press the edges to seal. Brush the edge again with water and roll the edge over again. It will give you a prettier look and seal the calzone better. Repeat with remaining dough and fillings. Place calzones on greased baking sheets- or on a baking sheet with a silicone liner or parchment paper liner. You will end up with 8 calzones in all. Only put 4 on one baking sheet. Cover and let rest 15 minutes while preheating the oven to 400 degrees. Before placing calzones in the oven brush with beaten egg and sprinkle with the caraway seeds, if you like. Also poke a few holes in the tops with a fork to help steam to escape while baking. I put both baking sheets in the oven at the same time and switch them halfway through baking. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. If baking both at once switch them after 10 minutes or so. Cool slightly before eating. Serve warm and refrigerate leftovers.

 If you want to use regular yeast use warm, rather than hot water. Also, allow a little more time for the dough to rise the first time, about 40 minutes. Everything else will work the same.

Sealing the edge

Sealing the edge

Ready for the oven

Ready for the oven

Fresh from the oven

Fresh from the oven

These are really nice served with thousand island dressing. You can buy it but I prefer to make my own.  Just combine equal amounts of ketchup, mayo and sweet pickle relish.

equal parts of ketchup, mayo and sweet relish

equal parts of ketchup, mayo and sweet relish

Stir to combine

Stir to combine

 

Posted in Cooking | Tagged , , , , , , , |

Irish Soda Bread

Updated on date by author
Irish Soda Bread

Irish Soda Bread

It’s that time of year. But I confess to making Irish soda bread all through the year. It is easy and so good. Right from the oven with some butter and jam. Yum.

Irish Soda Bread

2 c. flour

½ t. each baking powder and baking soda

¼ t. salt

2 T. butter

¾ c. raisins

2 t. caraway seeds

1 egg. Beaten

1 c. buttermilk

Preheat oven to 400 degrees. Dust a baking sheet with a little flour. Combine dry ingredients in bowl and cut in butter to resemble coarse crumbs. Add raisins and caraway seeds. Combine egg and milk and set 2 tablespoons of this mixture aside. Add remaining milk mixture to flour mixture and combine just until dough forms into a ball. Place on baking sheet, brush with reserved egg mixture and cut a crisscross on top of loaf. Bake about 25 minutes or until bread sounds hollow. Makes 1.   

Posted in Cooking | Tagged , , , , , , |

Irish Soda Bread Scones

Updated on date by author
Irish Soda Bread Scones

Irish Soda Bread Scones

I was getting ready to make some Irish Soda Bread but then I got to thinking about scones. Couldn’t make up my mind so I combined them in this recipe. They came out really great. A little crispy on the outside and moist on the inside. Wonderful all on their own but even better with butter and jam or perhaps some Devonshire clotted cream.

  Irish Soda Bread Scones

2 c. flour

3 T. sugar

2 t. baking powder

1 t. baking soda

½ t. salt

1/3 c. butter

½ c. raisins

1 t. caraway seeds

2/3 c. buttermilk

1 egg

Milk

Extra sugar for sprinkling

Preheat oven to 425 degrees and lightly grease a baking sheet. Combine dry ingredients in medium bowl and cut in butter to resemble coarse crumbs. Stir in raisins and caraway seeds. Beat together buttermilk and egg and add to flour mixture, stirring with fork until mixture just coming together. Turn onto floured surface and knead 5-6 strokes or until ball of dough holds together. Dust an 8-inch round cake with  flour. Press dough into cake pan. Invert pan over onto prepared baking sheet. I find if I do this quickly the dough comes out more easily. Remove cake pan. This will give you a perfect 8-inch circle of dough.  With a sharp, floured knife cut dough into 8 wedges. Brush top with milk and sprinkle with extra sugar. Bake 14-16 minutes. Makes 8. 

Fresh from the oven

Fresh from the oven

Posted in Cooking | Tagged , , , , , , , , , , , , |

Venetian Cabbage

Posted on date by author
Venetian Cabbage

Venetian Cabbage

I love cabbage in all sorts of dishes. Maybe it’s from my Eastern European roots but I like cabbage in salads, soups and side dishes. I really love it prepared this way. Smokiness from the bacon and a hint of rosemary and garlic. If you are looking for an easy and tasty way to prepare cabbage try this recipe for Venetian Cabbage. I think you will be pleased.

Venetian Cabbage

1/2 c. minced pancetta (Italian bacon) or thick bacon

2 cloves garlic, minced

pinch of rosemary, minced- I used a bit more

1 T. olive oil

2 1/2 lbs. green cabbage, trimmed and shredded

1/2 c. chicken stock or white wine

Cook bacon, garlic and rosemary and oil in saucepan until mixture starts to sizzle. Stir in the cabbage, tossing to coat well. Cook, covered, over low heat for an hour adding the stock or wine a little at a time. Add salt to taste before serving. Serves 6.

Posted in Cooking | Tagged , , , , , , , , |

Polynesian Cole Slaw

Updated on date by author
Polynesian Cole Slaw

Polynesian Cole Slaw

I got this recipe from a friend many years ago. We made it in class the other night. It’s a nice variation on a salad I enjoy a lot of different ways. The crunch of the cabbage goes well with the sweetness of the fruit. Since cabbage is on sale everywhere lately I thought I would share the recipe with you.

             

    Polynesian Cole Slaw

4 c. shredded cabbage

1 (11oz.) can mandarin oranges, drained or 2 mandarin oranges, peeled and separated

1 (8 oz.) can pineapple tidbits, drained, reserving 2 T. of the juice

1/4 c. mayonnaise

1/2  t. fresh grated ginger

1/4 t. each nutmeg and white pepper

Combine cabbage with fruit and set aside. Combine remaining ingredients including reserved juice to make dressing and pour over cabbage mixture, tossing gently to coat. Chill several hours or overnight before serving. Serves 8.

 

Posted in Cooking | Tagged , , , , , , , , , , , |

Turkey with Herb Dumplings

Updated on date by author
Turkey with Herb Dumplings

Turkey with Herb Dumplings

I have been using up stuff from my freezer and I came across a turkey thigh. I usually just roast it, but wanted to do something different. Been thinking comfort food lately so I went with turkey and dumplings- adapting a dish I would normally make with chicken. The end result was really wonderful.

Turkey with Herb Dumplings

1 turkey thigh

1 large onion, chopped

2 ribs celery, chopped

4 carrots, peeled and chopped

3 potatoes, peeled and cut into chunks

4 c. turkey stock

4 T. flour

salt and pepper to taste

1 c. baking mix- like Bisquick- I make my own

1/2 c. milk

2 T. chopped green onion

1 T. chopped parsley

1 t. dried basil

In Dutch oven or large pot brown turkey thigh. Add the vegetables and brown them, too, turning to prevent burning. Add stock, cover pot, and simmer until turkey is tender, about an hour. Season with salt and pepper to taste. Remove the turkey thigh and cut the meat off the bone. Return the turkey meat to the pot. Combine flour with some cold water or more stock until smooth. Add to the pot and stir well. Mixture will thicken. Meanwhile combine baking mix with milk and herbs. Drop dumpling batter by tablespoonfuls over the turkey mixture in pot. Reduce heat to low, cover pot and cook until dumplings are cooked, about 20 minutes. To serve place some of the turkey and vegetables with sauce in serving bowls and top with dumplings. Serves 6.

Spoon dumpling batter over turkey mixture

Spoon dumpling batter over turkey mixture

Dumplings will puff up when cooked

Dumplings will puff up when cooked

 

Posted in Cooking | Tagged , , , , , , , , |

Corn and Zucchini Saute

Updated on date by author
Corn and Zucchini Saute

Corn and Zucchini Saute

I still have some of last summer’s corn in the freezer. I always think I should freeze more than I do. This is a quick dish that is both colorful and tasty. Best yet it makes me think of warm summer days. 

 Corn and Zucchini Sauté

2 sweet peppers, seeded and cut into strips

2 medium zucchini, sliced

Oil

2 c. corn kernels cut from cobs, about 4 ears

1 t. garlic salt

1t. Italian seasoning

In oil cook peppers and zucchini until crisp tender, about 5 minutes. Add remaining ingredients and cook 4 more minutes, or until heated through. Serves 6-8.

Posted in Cooking | Tagged , , , , , , , , |

Peanut Butter Pancakes with Red Grape Syrup

Posted on date by author
Peanut Butter Pancakes with Red Grape Syrup

Peanut Butter Pancakes with Red Grape Syrup

Was in the mood for pb&j this morning but since I was out of bread  had to get creative. I had some red grapes in the freezer and I decided to pair them up with peanut butter pancakes. The combination was really good. I started by making the syrup. I took about 2 cups of frozen grapes and set them in a small skillet with about 1/4 cup of sugar. I let this mixture cook over medium high heat until the grapes were tender and the liquid in the pan had created a syrup. I didn’t need to add water as the frozen grapes gave off their juices as soon as they started to heat up. With fresh grapes you might want to add a little water to get the whole process going. It took about 15 minutes in all. While the grapes were cooking I made the pancake batter and began cooking the pancakes. When the pancakes were done I topped them with a few grapes and a drizzle of the pretty grape syrup. Not the peanut butter and jelly sandwich I had in mind- something so much better. Sometimes it pays to think outside the box. 

Peanut  Butter Pancakes

1 c. buttermilk baking mix, like Bisquick or Jiffy mix, I make my own

2 T. sugar

1 egg

1/3 c. peanut butter

2/3 half and half

1/4 c. water

Combine baking mix and sugar and set aside. Whisk together remaining ingredients until smooth and add the dry ingredients, stirring until just combined. Heat and lightly oil skillet and use 1/4 c. of better for each pancake. Cook over medium heat. Turn when edges appear dry. Makes 8.

 

 

Posted in Cooking | Tagged , , , , , , , , , , |