Recipe Swap: Bread Machine Recipes

Oh my it has been so long since I posted anything. I keep forgetting about the recipe swap. So here is my recipe. The beer in this bread gives it a yeasty almost sourdough taste. Everyone loved it.

Milwaukee Beer Bread

Approximate cycle time: 2-1/2-3hrs.

1-1/2 lb. Loaf

2/3 c. beer

1/3 c. water

2 Tbsp. oil or butter

1-1/2 tsp. salt

2 Tbsp. sugar

3 c. bread flour

2-1/4 tsp. yeast

2-lb. Loaf

3/4 c. beer

1/2 c. water

3 Tbsp. oil or butter

2 tsp. salt

3 Tbsp.sugar

4 c. bread flour

1 Tbsp. yeast

1) Be sure that all ingredients are at room temperature before you place them in your bread pan in order listed.

2) Select Normal or Basic setting and a light to medium crust and press Start.

3) Open the lid after the machine has kneaded for about 5 min. The dough should be formed into a very soft, sticky ball. If the dough is sticking to the sides or the bottom of the pan, you need to add a bit more bread flour. If the dough is crumbly and not in a ball, or if the ball appears firm, add more water. Your machine still has kneading time and will work the water into your bread dough. Keep checking your dough until you’re satisfied that a soft, sticky ball has formed.

4) After the machine has completed the baking cycle, remove the pan from the machine and the bread from the pan to cool on a wire rack. If you cut the bread before it’s cooled for about an hour, it will look doughy. The bread has to cool completely to allow the structure to set.

For more great bread machine recipes head on over to The Natural Mommy.

Recipe Swap: Crock Pot Lifesavers

Slow Cooker Potato and Double-Corn Chowder Makes:6 servings From: Betty Crocker 1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups) 1 can (15.25 ounces) Green Giant® whole kernel corn, undrained 1 can (14.75 ounces) Green Giant® cream-style corn 1 can (12 ounces) evaporated milk 1 medium onion, chopped (1/2 cup) 8 slices bacon, cooked and crumbled 1/2 teaspoon salt 1/2 teaspoon Worcestershire sauce 1/4 teaspoon pepper Mix all ingredients in 3 1/2- to 6-quart slow cooker. (You might want to double the recipe if using a 6- quart or lessen the cooking time) Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) to develop flavors. My notes: The first time I made this I added the cooked bacon in the beginning like the recipe says. I didn't like the texture of the bacon. It was too mushy. So now I add the bacon to the chowder right before serving or on top of everyone's individual bowl. We also add shredded cheese to our bowls. Head on over to The Natural Mommy for more Crockpot Lifesaver Recipes.

Recipe Swap: Dinners - Fancy Schmancy

I almost completely forgot to do the Recipe Swap again. I forgot the last 2 weeks. :( This whole meal is from the Everyday Italian Cookbook. I've made this meal a couple times when we've had company. I haven't tried making the dessert, but I thought I'd add it here because it sounds delicious. The kids eat a separate dinner; since it is to spicy for them.

A couple notes: I've substituted boneless, skinless chicken breasts and it turned out great. I've also bought Trader Joe's Chili Oil which is wonderful. It's a nice little shortcut. This meal may seem like a lot of work, but if you do some prep work early it's very simple.

Spicy Chicken

4 chicken thighs with skin and bones
2 chicken breasts with skin and bones, halved crosswise
Salt and freshly ground black pepper
3 tablespoons Chili Oil, recipe follows
1 tablespoon minced garlic
1/2 cup kalamata olives, pitted, coarsely chopped
1/2 cup pitted, coarsely chopped green olives
4 tablespoons chopped fresh Italian parsley leaves
1 1/2 tablespoons drained capers
2/3 cup dry white wine

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.
Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.

Chili Oil:

2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Fiery Angel Hair Pasta

1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan

Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.

Wicked Hot Chocolate Mousse

4 large eggs, separated
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces
1/4 cup water
3 tablespoons coffee liqueur
4 teaspoons Chili Oil, recipe follows
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
Spicy Whipped Cream, recipe follows

Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.

Spicy Whipped Cream:

1 cup heavy cream
1/4 cup granulated sugar
Cocoa powder
Ground cayenne pepper

With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.


For more Fancy Schmancy Dinner recipes go to The Natural Mommy.

Snacks: The Unhealthy

This was one of my favorite snacks as a kid. My mom made it for us once in awhile. I haven't made it in quite some time; I really don't know why. Maybe I've been trying to be healthy. ;-) This cake is very easy and delicious.

Mix-in-the-pan Chocolate Snack Cake

1 & 2/3 cup flour
1 cup packed brown sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 vegetable oil
1 tsp. vinegar
1/2 tsp. vanilla

1/2 cup chocolate chips

Heat oven to 350. Mix flour, brown sugar, cocoa, baking soda, and salt with fork in an ungreased square 8 x 8 x 2 in. pan. Mix in the remaining 4 liquid ingredients and sprinkle the chocolate chips on top. Bake until toothpick inserted in the middle of cake comes out clean, about 35 -40 minutes.


For more delicious recipes see The Natural Mommy.

Recipe Swap: Snacks - The Healthy

Pita Crisps

This recipe is easy. If you like the pita chips that you buy in the store, you'll love these. I buy the pita bread at a local bread outlet or Trader Joe's. The Pita Crisps end up costing a lot less than buying a bag of pita chips. You can vary the seasonings to suit your family's preferences.

Preheat oven to 350 F

Ingredients:
3 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. dried basil
1/2 tsp. dried oregano
Pinch of salt
Pinch of freshly ground pepper
3 whole wheat pitas, each cut onto 8 wedges, then separated at "seam" to make 16 triangles

Directions:
1. In a small bowl, combine oil, garlic, basil, oregano, salt and pepper. Brush mixture lightly over "inside" surface of each triangle and place, brushed-side up, on an ungreased baking sheet. Bake in preheated oven for 12 minutes or until crisp and golden brown.

2. Remove from oven to wire rack. Allow to cool before storing in airtight container. Enjoy plain or with a healthy dip.

If you decide to make a big batch of these, they hold up very well in the freezer. You can crisp them up by putting them in the oven on a baking sheet and baking or broiling for a few minutes. Just make sure you watch them! :-)

For a couple perfect hummus recipes to dip these Pita Crisps in visit Beans & Rice or Changing Seasons.

For more healthy snack options, visit the Natural Mommy.