The most recent issue of Rural Missouri carried a short article on composting. I never seem to get around to building a compost pile, but i compost all the time on the fly. I compost straight into the garden or pasture. The less materials have to be handle the better in my book. BUT, on a small scale with limited space for growing plus needing a place to ditch those apple cores and coffee grounds, backyard or porch composting is awesome!
Just throwing out this question to my foodie bloggers and others who print them off to use. I don’t make any money with my blog, but enjoy jotting down favourite family recipes which others seem to like. So, not looking to spend a lot of money on a recipe function, but still something user-friendly and print off nicely. What are ya’ll using that you like?
Encouraged by the wonderful recipe, Broccoli Mushroom Cheddar Quiche published by Cooking With A Wallflower last month, i pulled together what ingredients I had and then tweaked it a bit to meet our tastes, discovering along the way that despite adoring black olives, i did not like them in my recipe! Unfortunately, I did not have mushrooms and i think that those will be much preferred. BUT, here’s my recipe for today – easily tweakable for your own tastes.
Mix it all together with a fork and press mixture into a buttered 9-inch pie dish. Cook in a 350°F oven for 12 minutes.
Pie filling Yummies
1 cup cooked and crumbled home made beef sausage
2 cups broccoli florets (rinsed and patted dry)
2 or 3 dientes garlic, peeled and chopped
1/2 cup sliced black olives
4 large eggs
1 cup real milk
1 cup monterey jack cheese
1/2 cup cheddar cheese
Crumble and cook your homemade beef sausage in a saucepan with a lid. Once it’s done, remove with a slotted spoon leaving the drippings in the pan and add slice garlic. Saute those for a couple minutes, then add sliced olives and broccoli florets. Cover and let simmer just to steam the broccoli a bit. Don’t cook it until it gets soggy.
Mix the sausage back into the broccoli, etc. Pour off any excess moisture, but i didn’t have any. Dump the lot into your cooked pie shell. Spread the 1 cup of Monterey Jack cheese kind of over the top and mix in a bit maybe. Then whisk together the milk and eggs. Pour that over all the mixture, then top with the 1/2 cup Cheddar cheese.
Bake in a 350°F oven for 45 minutes. I stuck a toothpick in the middle right at 45 minutes and it was spot on perfect done. Let it stand maybe 15 minutes before slicing into 6-8 pieces. Serve warm.
Now, here’s an important note about the crust. Unless you want an extra thick crust, you’ll find that you have about 1/3 of it left over. Not wanting any to waste, i went ahead and buttered the end of this stone baking pan and spread it out and cooked it along with the quiche, but it’s only going to need cooking about 20 minutes! This makes really tasty crackers.
Although, I’ve made these before, I used granulated sugar. This time, however, i had planned ahead and purchased caster sugar (we call it Baker’s Sugar here in the States or look for ‘superfine’) and, WOW! what a sweet difference.
1 3/4 cups white flour (i haven’t tried whole wheat or other flours)
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3 tablespoons caster sugar
1/2 cup milk
Preheat the oven t0 220ºC/425ºF/Gas Mark 7, 15 minutes before baking. Sift the flour, baking powder, and salt into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs Stir in the sugar and mix in enough milk to give a fairly soft dough.
Knead the dough on a lightly floured surface for a few seconds until smooth. Roll out until 2 cm (3/4 inches) thick and stamp out 6.5 cm (2 1/2 inch) rounds with a floured plain cutter.
Place on an oiled baking sheet and bush the tops with milk (do not brush it over the sides or the scones will not rise properly). Dust with a little plain flour.
Bake in the preheated oven for 12-15 minutes, or until well risen and golden brown. Transfer to a wire rack and serve warm or leave to cool completely. The scones are best eaten on the day of baking but may be kept in an airtight tin for up to 2 days.
Note: I baked these on an ungreased stone pan, sides not touching.
Here’s an easy, delicious, and gorgeous recipe i tried for the first time and was pretty successful! Taken from my old Betty Crocker International Cookbook. When i posted it on facebook, a friend noted that it would make a great Challah bread for Shabbat and some of YHWH’s Feasts! Unbeknowst to me at the time, the little write up for the recipe in the cookbook suggested exactly that!
French Cheese Braid
“The rich yellow dough used to make this braid (the French call it natte) is similar to the Jewish holiday bread called Challah, but somewhat richer in flavor and flecked with bits of cheese. It is delicious as a luncheon or light supper bread served with soup and salad.”
1 package active dry yeast (i use 1 tablespoon)
3/4 cup warm water (105F to 115F)
1 tablespoon sugar
1 teaspoon Real salt
1/2 cup butter, softened
3 1/2 to 4 cups all-purpose flour
6 ounces Swiss or Gruyère cheese, shredded or diced (about 1 1/2 cups) (i use mozzarella or cheddar)
1 egg yolk
2 tablespoons water
Dissolve yeast in warm water in large bowl. Stir in sugar, salt, eggs, butter, and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make the dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. (I use my Kitchenaid mixer with a dough hook). Place in a greased bowl; turn greased side up. (i spray the dough and bowl with my Misto olive oil sprayer and leave the dough in the same mixing bowl). Cover; let rise in a warm place until double, 1 to 2 hours. Dough is ready if indentation remains when touched. (If you can’t find a warm spot in your house, set the bowl in a bowl or pan of hot water)
Punch down dough; knead in cheese until well distributed. Divide into 3 equal parts. Roll each part into a rope, 15 inches long. Place ropes together on lightly greased cookie sheet. Braid ropes gently and loosely; do not stretch. Pinch ends to fasten; tuck under securely. Brush lightly with oil. Let rise until double, 40-50 mintues. (May have to set your sheet on top of the pan of hot water again)
Heat oven to 375F, Beat egg yolk and 2 tablespoons water slighty; brush over braid. Place on oven rack below center of oven. Bake until braid sounds hollow when tapped, 25 to 30 minutes. If braid is browning too quickly, cover loosely with aluminum foil.
My experience is that this baked fully at 25 minutes and the braid needs covering at about the 18 minute mark.