Tag Archives: boys

Bread, Hamburger, Meatloaf, Pork, Recipe

Oat Bread and New Mexico Chile Verde

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I have been so busy with playing Call of Duty Black Ops that I keep forgetting to post some of my latest concoctions! 🙂

While I love specialty breads (I still haven’t found a good-enough-for-me recipe for jalapeño cheese bread) I have been wanting to find a good every day bread and I think I found it! Why do I like this recipe so much? Well, this is the first one I found without brown sugar, honey, or molasses. Also, it’s not too dense but heavy enough to not break apart when spreading natural peanut butter on it. This makes fantastic sandwiches, toast, french toast, etc.

Oat Bread

I would post the recipe web page but I can’t find the link to it!)

  • 5 3/4 – 6 1/4 c. flour
  • 2 1/2 c. oats
  • 1/4 c. sugar
  • 2 pkg. dry active yeast
  • 2 1/2 t. salt
  • 1 1/2 c. water
  • 1 1/4 c. milk (I used buttermilk)
  • 1/4 c. butter

Combine 3 cups flour, oats, sugar, salt, and yeast in a large bowl and mix well.

In a small saucepan, heat milk, water, and butter until very warm (just until butter is melted). Add to flour mixture and blend on low speed of mixer until dry ingredients are moistened. Increase the medium speed and beat for 3 minutes (I did this by hand and it was not fun).

By hand, stir in enough flour to make a stiff dough. Turn out onto floured surface and knead in the rest of the flour for about 5 to 8 minutes.

Shape into ball, cover with bowl (or in an oiled bowl covered with plastic wrap) and let rise until doubled (about an hour). Punch down and let rest for 10 minutes.

Divide dough in half and shape into loaves. Place in greased bread pans. Cover and let rise until almost doubled (recipe said 15 minutes but I let it go for 30).

Heat oven to 375 degrees F. Bake for 45 – 50 minutes, or until dark golden brown. Remove from pans and let cool before slicing (which I can never do!).

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Last (but not least) was dinner last night. I found a recipe in another cookbook (The Border Cookbook) that was similar to this one but I did it the lazy way. I just added a 28 ounce can of diced tomatoes and a 28 ounce can of diced Ortega chiles. I also let it cook for 6 hours. Served with rice and heated flour tortillas, this was a fantastic meal!

http://www.simply-best-recipes.com/recipes-beef-pork-dishes.html

Chile Verde (Green Chile and Pork Stew)

Ingredients:

  • 2 pounds pork shoulder, pork butt, or boneless pork ribs – cut into 1-inch cubes
  • 1 large onion, chopped
  • 3 garlic cloves, finely chopped
  • 4-6 jalapeño peppers or 4 Anaheim or New Mexico chiles fresh, (green)
  • 1-2 (8-oz) cans whole tomatoes, crushed (use 2nd can if stew is too spicy!)
  • 1-2 cups water or chicken broth
  • Salt
  • Spices: oregano, cumin (optional)
  • 1 bunch cilantro leaves, chopped – for garnish

Toast chiles in a cast-iron skillet or comal (Mexican griddle); until blackened. Wrap in damp paper towel and place in plastic bag for about 20 minutes to steam. Peel off blackened skin and remove stems and seeds. Chop all chiles. If you prefer your Chile milder, you can use cans of chopped chiles.

Crush tomatoes.

If using pork shoulder, remove fat from shoulder and chop into small pieces. Render fat in large pot and then remove fat pieces. If you don’t use the pork fat, use 2 tablespoons oil or lard. Heat over medium-high heat and brown pork pieces well. Don’t crowd pot; brown in batches, if needed.

Add the onions and garlic and stir well, cooking until onions are soft. Add the chopped chiles, spices (if using) and crushed tomatoes. Stir well and cook for about 2 minutes until well-blended. Add water or broth and bring to a boil. Reduce heat to simmer and cook for about 1-½ to 2 hours until pork is very tender. Taste for seasoning, and adjust as necessary. Serve with rice and beans, and warm soft tortillas.

Bread, Dip, French, Recipe, Roast Beef, Rolls

Bread Frenzy

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Well, it all started when one person (Tracy) posted some links. That’s all it took. Now, I am on a bread making binge!

Our all around favorite is Bretzel Rolls (made two batches just today). There is no corned beef or pastrami sandwich better than one on these rolls!

Bretzel Rolls

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Notes

Notes

http://theteacherlearnstocook.blogspot.com/2008/06/bretzel-rolls.html
(For step-by-step pictures, go to her page)
Bretzel Rolls (adapted from Recipezaar.com)
2 hours start to finish – Makes 8 sandwich size rolls
  • 4 cups all-purpose flour
  • 2 teaspoons instant yeast (or 2 1/2 teaspoons active dry yeast which will need proofing)
  • 1 1/3 cups warm water
  • 2 tablespoons warm milk
  • 2 tablespoons melted butter
  • 1/3 cup light brown sugar
  • 2 quarts of water
  • 1/2 cup baking soda
  • kosher salt
  • spray oil (I really like this stuff, the high heat canola is great)
  1. Mix the flour and yeast in the bowl of a standing mixer (or a large bowl)
  2. Melt the butter and warm the milk
  3. Combine the butter, milk, water, and brown sugar in a separate bowl and stir until the sugar is dissolved
  4. Add the butter mixture to the flour and stir until all the flour is hydrated and you have a firm, pliable dough ball
  5. Using the dough hook, knead the dough for 2 minutes, or if you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for 2 minutes
  6. Round the dough into a ball and cut it in half with a bench scraper or chef knife
  7. Continue rounding and cutting 2 more times until you have 8 even dough balls
  8. Arrange the balls on a lightly floured surface, cover with a damp cloth, and allow them to rest for 10 minutes
  9. Pat the dough balls into rolls by slightly flattening them (you should have a semi-flat disc about3 to 4 inches in diameter)
  10. Arrange the rolls on a lightly floured surface about 1 inch apart, cover them with lightly oiled plastic wrap, and allow them to rest for 30 minutes
  11. Preheat the oven to 425 degrees, line one large 3/4 sheet pan, or two 1/2 sheets with parchment paper, spray the paper lightly with oil
  12. In a large stockpot, bring the water to a rolling boil and add the baking soda (make sure the pot is deep enough that it doesn’t boil over when you add the baking soda, you may also want to add the baking soda slowly to lessen the chance of boil over)
  13. Drop 2 rolls into the boiling water and boil for 30 seconds, turning once
  14. Remove the rolls from the water with a slotted spoon, drain them, place them on the prepared sheet pans, and sprinkle lightly with salt
  15. Once all the rolls have been boiled, bake on the upper and middle rack of the oven for 8 to 10 minutes, or until the rolls are nicely browned all over, shifting the pans from top to bottom and front to back halfway through cooking
  16. Remove the rolls and transfer them to a wire rack
  17. Serve warm or at room temperature

These I am making now because my husband came home from work wanting a French Dip sandwich and we did not think the Pretzel Rolls would be the same:

http://allrecipes.com/Recipe/French-Bread-Rolls-to-Die-For/Detail.aspx

French Bread Rolls to Die For

Submitted by: JOCATLIN

Rated: 5 out of 5 by 406 members
Prep Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Yields: 16 servings

“Simply delicious French bread rolls with a crisp crust and chewy texture.”

INGREDIENTS:

  • 1 1/2 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon active dry yeast
  • 2 tablespoons white sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 4 cups bread flour

DIRECTIONS:

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

ALL RIGHTS RESERVED © 2008 Allrecipes.com
Printed from Allrecipes.com 9/2/2008

With this Quick Au Jus:

http://sadieskitchen.blogspot.com/2008/07/au-jus-for-french-dip-sandwhiches.html

  • 2 c water
  • 1 TB beef bouillon granules
  • 1/4 tsp pepper
  • 1/4 ts crushed red pepper flakes
  • 1/4 tsp garlic salt

In a large saucepan, combine the water, bouillon, pepper, garlic salt, and pepper flakes. Bring to a boil. Reduce heat; simmer uncovered for 15 – 20 minutes.

Though next time I will try making some from scratch.

HOMEMADE AU JUS

Makes about 3 cups (enough for 6 French dip sandwiches).

Note that the nutritional analysis for this recipe was done with 1/4 cup per serving. But you should actually serve 1/2 cup per person to make sure there’s enough to enrich every last bite of sandwich.

  • 1/2 lb. beef stew meat or meaty beef scraps
  • 1 tsp. salt, divided
  • 1 tbsp. vegetable oil
  • 1 c. finely diced onion
  • 1 garlic clove, peeled and smashed
  • 1 tsp. tomato paste
  • 4 (14-oz.) cans lower-sodium beef broth (this was tested with Swanson brand)
  • 1/2 tsp. Worcestershire sauce
  • 1 bay leaf

Directions
Season the stew meat with 1/4 teaspoon of salt.

Heat the oil in a large saucepan over medium-high heat. Add the stew meat and brown well on all sides. When the meat is well-browned, add the onion, reduce heat to low and cook until the onions are tender and beginning to caramelize around the edges, about 10 minutes.

Add the garlic clove and tomato paste and continue cooking for 5 minutes more. Add the beef broth, Worcestershire and bay leaf, cover and simmer for 20 minutes. Remove cover, increase heat to medium and simmer for another 25 minutes or until reduced to 3 cups.

Taste broth and add as much of the remaining salt as is necessary to give a deep salty-beefy flavor. Remove bay leaf and meat, and pour into cups. Serve with French Dip Sandwiches.

Nutrition information per cup serving:
Calories 22 Fat 1 g Sodium 250 mg
Carbohydrates 1 g Saturated fat 0 g Calcium 0 mg
Protein 1 g Dietary fiber 0 g