Ingredients:
1 1-lb bag dried black beans
1 1/2 teaspoon salt
1 large onion, roughly chopped
1 bay leaf
Sprinkle of Penzey's 4S salt
Instructions:
1. Mix the black beans, salt, and 6 cups of cold water in a pot and bring to a boil. Boil for 10 minutes.
2. Put the chopped onion, bay leaf, epazote, bacon/drippings in the crock pot. Pour the beans and cooking water into crock pot, cover, and turn to low.
3. Cook for 4-8 hours or until your beans are cooked to your liking. Cool beans and liquid, portion into containers of your choice, and freeze.
Friday, December 9, 2011
Homemade Whole Wheat Tortillas Recipe
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water
Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes (when I'm pregnant and making it I rest too!!) Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water
Combine flour, Baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes (when I'm pregnant and making it I rest too!!) Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy
Moist Apple Spice Bread
2 1/2 cups all purpose flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cloves
1/3 cup butter, melted and cooled
2 large eggs
1 1/4 cups milk
1 tsp vanilla extract
2 cups shredded apples (about 2 apples)
3/4 cup toasted pecans, chopped
Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together flour, sugar, baking powder, salt and spices. In a medium bowl, whisk together melted butter, eggs, milk and vanilla. Pour into flour mixture and stir until partially combined. Add in shredded apples and pecans and continue to mix until all ingredients are well-combined and no streaks of flour remain. Pour into prepared pan. Bake for about 70-75 minutes, or until bread is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in the pan for 5 minutes, then turn loaf out onto a wire rack to cool completely. Store in an airtight container when cool; the bread will keep well for several days.
Makes 1 loaf.
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cloves
1/3 cup butter, melted and cooled
2 large eggs
1 1/4 cups milk
1 tsp vanilla extract
2 cups shredded apples (about 2 apples)
3/4 cup toasted pecans, chopped
Preheat oven to 350F. Grease and flour a 9×5-inch loaf pan. In a large bowl, whisk together flour, sugar, baking powder, salt and spices. In a medium bowl, whisk together melted butter, eggs, milk and vanilla. Pour into flour mixture and stir until partially combined. Add in shredded apples and pecans and continue to mix until all ingredients are well-combined and no streaks of flour remain. Pour into prepared pan. Bake for about 70-75 minutes, or until bread is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool in the pan for 5 minutes, then turn loaf out onto a wire rack to cool completely. Store in an airtight container when cool; the bread will keep well for several days.
Makes 1 loaf.
Saturday, November 19, 2011
Herb and Bacon Corn-Bread Stuffing
2 loavesCorn Bread
6 large celery ribs
1 pound onions (about 2 large)
1 pound sliced bacon
1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
1 cup Turkey Giblet Stock or chicken broth
1/4 cup reserved fat from roast turkey or melted butter
Preheat oven to 325° F.
and butter a 4-quart baking dish.
Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes.
Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes.
Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
Epicurious.com © CondéNet, Inc. All rights reserved.2 of 2
Herb And Bacon Corn-Bread Stuffing (Continued)
In a large bowl toss together corn bread and bacon mixture and transfer to baking dish.
Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
Drizzle stock or broth over stuffing and bake, covered, 1 hour.
Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.
6 large celery ribs
1 pound onions (about 2 large)
1 pound sliced bacon
1/2 cup chopped mixed fresh herbs such as thyme, sage, rosemary, and/or marjoram or 2 tablespoons mixed dried herbs, crumbled
1 cup Turkey Giblet Stock or chicken broth
1/4 cup reserved fat from roast turkey or melted butter
Preheat oven to 325° F.
and butter a 4-quart baking dish.
Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 minutes.
Remove corn bread from oven and leave oven at 325° F. Coarsely chop separately celery, onions, and bacon.
In a large, deep skillet sauté bacon over moderately high heat, stirring, until browned, about 10 minutes.
Add celery and onions and cook, stirring, until vegetables are softened, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 minute.
Epicurious.com © CondéNet, Inc. All rights reserved.2 of 2
Herb And Bacon Corn-Bread Stuffing (Continued)
In a large bowl toss together corn bread and bacon mixture and transfer to baking dish.
Stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
Drizzle stock or broth over stuffing and bake, covered, 1 hour.
Drizzle reserved fat or butter over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.
Tuesday, July 26, 2011
Maple Bourbon with Bacon Praline Ice Cream
6 large organic egg yolks
1 cup organic maple syrup
2 teaspoons organic flour
1 cup organic half-and-half
1 teaspoon organic vanilla extract
2 tablespoons bourbon
1 1/2 cups organic cream
1 cup Praline of Bacon
In a bowl, beat the egg yolks with the maple syrup, and flour. Set aside.
Bring half-and-half to a simmer in a heavy saucepan. Slowly beat the hot half-and-half into the eggs. Pour the entire amount back into a clean saucepan and place on low heat.
Stir with a wooden or rubber spatula until the custard thickens slightly. Remove from heat and pour through a strainer into a bowl. Allow custard to cool, and then stir in cream, bourbon and vanilla. Cover and refrigerate until cold.
Stir the chilled custard, and then freeze in your ice cream maker, following the manufacturer's directions.
Add Praline of Bacon when ice cream is semi-frozen. Allow the machine to mix in bacon and continue until finished.
1 cup organic maple syrup
2 teaspoons organic flour
1 cup organic half-and-half
1 teaspoon organic vanilla extract
2 tablespoons bourbon
1 1/2 cups organic cream
1 cup Praline of Bacon
In a bowl, beat the egg yolks with the maple syrup, and flour. Set aside.
Bring half-and-half to a simmer in a heavy saucepan. Slowly beat the hot half-and-half into the eggs. Pour the entire amount back into a clean saucepan and place on low heat.
Stir with a wooden or rubber spatula until the custard thickens slightly. Remove from heat and pour through a strainer into a bowl. Allow custard to cool, and then stir in cream, bourbon and vanilla. Cover and refrigerate until cold.
Stir the chilled custard, and then freeze in your ice cream maker, following the manufacturer's directions.
Add Praline of Bacon when ice cream is semi-frozen. Allow the machine to mix in bacon and continue until finished.
Praline of Bacon
1 tablespoon sugar
2 teaspoons Worcestershire sauce
1 tablespoon butter, melted
1/8 teaspoon red pepper
1 teaspoon cinnamon
1/2 pound cooked and diced bacon
Preheat oven to 325 degrees. Spray sheet pan. In a mixing bowl, add the sugar, Worcestershire sauce, butter, red pepper and cinnamon. Whisk well.
Pour mixture on sheet pan, and toss cooked bacon in to evenly coat. Bake turning every 5 minutes for 20-25 minutes total.
2 teaspoons Worcestershire sauce
1 tablespoon butter, melted
1/8 teaspoon red pepper
1 teaspoon cinnamon
1/2 pound cooked and diced bacon
Preheat oven to 325 degrees. Spray sheet pan. In a mixing bowl, add the sugar, Worcestershire sauce, butter, red pepper and cinnamon. Whisk well.
Pour mixture on sheet pan, and toss cooked bacon in to evenly coat. Bake turning every 5 minutes for 20-25 minutes total.
Ice Cream Sandwiches Recipe
1/2 cup (113 grams) unsalted butter, melted
1/2 cup (100 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup (65 grams) all purpose flour
1/4 cup (25 grams) unsweetened cocoa powder
1/4 teaspoon salt
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, a 10 x 15 inch (25 x 38 cm) rimmed baking sheet. Then line the pan with parchment paper, leaving a 2 inch (5 cm) overhang on the two shorter sides.
In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan, smoothing the top. Bake for about 10 minutes, or until the cake is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.
Using the paper overhang, gently lift the cake onto a cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake, top side down, on a large piece of plastic wrap. Spread with the softened ice cream, smoothing with an offset spatula. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight.
When ready to serve, remove the dessert from the freezer, unwrap, and with a serrated knife, cut into eight rectangles. Wipe the knife with a damp kitchen towel or paper towel between each slice. Can serve immediately or wrap each sandwich in plastic wrap and place back into the freezer. Can be stored in the freezer up to one week.
Makes 8 ice cream sandwiches.
1/2 cup (100 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup (65 grams) all purpose flour
1/4 cup (25 grams) unsweetened cocoa powder
1/4 teaspoon salt
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, a 10 x 15 inch (25 x 38 cm) rimmed baking sheet. Then line the pan with parchment paper, leaving a 2 inch (5 cm) overhang on the two shorter sides.
In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan, smoothing the top. Bake for about 10 minutes, or until the cake is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.
Using the paper overhang, gently lift the cake onto a cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake, top side down, on a large piece of plastic wrap. Spread with the softened ice cream, smoothing with an offset spatula. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight.
When ready to serve, remove the dessert from the freezer, unwrap, and with a serrated knife, cut into eight rectangles. Wipe the knife with a damp kitchen towel or paper towel between each slice. Can serve immediately or wrap each sandwich in plastic wrap and place back into the freezer. Can be stored in the freezer up to one week.
Makes 8 ice cream sandwiches.
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