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Cooking from scratch tribe, the original thread, come chat, save and/or learn! - Page 17

post #321 of 384
8/25/08 at 11:37pm
I'm so subbing to this thread!!:

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post #322 of 384
8/25/08 at 11:45pm
subbity sub!
post #323 of 384
8/27/08 at 6:54pm
i got the artisan bread book last week and finally can report really nice results. usually i make pizza dough on the weekends and freeze. them when i know we are going to have pizza i defrost the dough in the fridge all day. i tried the dough from the book last night so it was nice to just pull it out and shape it and have pizza. the crust was really good.

thanks for telling me about the errors, i need to go through the book. the only thing is i don't get as many loaves as the recipe says i should....i'll keep working on it.

i also have been using a cast iron pan with the lid to cook the bread loaf in the oven because i don't have a pizza peel.

i tried the naan, that's a great way to have fresh bread in a few minutes. i had no idea you could cook dough in a pan on the stove. i took some to a potluck and it was all gone!

i have a second fridge downstairs so i have been keeping the dough there and not taking up so much space in the upstairs fridge. 13 cups of flour is almost 5 lbs of flour if you double the master recipe!
post #324 of 384
8/29/08 at 3:09pm
macytoedt, I know what you mean about the portion sizes. I think my loaves were bigger than they called for in the book. "Grapefruit" sized ( like the book sometimes mentions) is kinda small? Not sure.

Their basic dough recipe is good. I will have to try making naan.
post #325 of 384
9/5/08 at 5:05am
I just made these granola bars:
http://www.joyfulabode.com/2008/04/1...in-these-bars/

They are very good but VERY sweet! I only added 1/2 the honey and they are still too sweet. I'll definatly reduce the sugar further next time.
post #326 of 384
9/5/08 at 8:36am
I had a similar recipe and a change I tried with luck was to use all the honey but substitute unsweetened coconut shreds for the brown sugar. This way I could say no processed sugar which makes me happy even if I am still adding honey.

My kids liked it.
post #327 of 384
9/14/08 at 11:31am
subbing...

i found a free copy of the artisan bread recepie on splendid table: http://splendidtable.publicradio.org...veminute.shtml

i have a question for those who bake this bread!! can i just put it into a regular loaf pan?
post #328 of 384
9/15/08 at 10:06am
Thread Starter 
Quote:
Originally Posted by lolo'smom View Post
subbing...

i found a free copy of the artisan bread recepie on splendid table: http://splendidtable.publicradio.org...veminute.shtml

i have a question for those who bake this bread!! can i just put it into a regular loaf pan?
Yes, we have put the dough in a loaf pan and it turns out fine. We also use the dough for pizza as well and its really a good dough.
post #329 of 384
9/15/08 at 1:08pm
subbing here too :

I love to cook from scratch! I am playing with bread baking - unfortunately we eat too much of if when it is fresh baked! I also love to make soups in the winter, and pretty much try to back all of our goodies. Saves money and is so much better for you (plus it is a fun family activity).
post #330 of 384
9/19/08 at 7:24pm
*bump*

I bought a half bushel of apples today. Did up 8 half pints of apple butter, will do some applesauce and more apple butter tomorrow (DD is at Grammy's). Also did ten pounds of tomatoes up into crushed tomatoes. And blanched and bagged (for the freezer) 5 lbs of green beans...have another five to do tomorrow.
post #331 of 384
9/28/08 at 9:53am
http://www.voanews.com/english/Ameri...9-24-voa42.cfm

saw this today
post #332 of 384
9/28/08 at 4:36pm
i just wanted to add that my son is on a GFCF diet and I was going crazy looking for recipes. I just came in here and found so many he can have Thanks ladies...I am so overwhelmed and this is what I needed
post #333 of 384
9/28/08 at 5:00pm
i just wanted to bump up this website. it is so so cool.

Quote:
Originally Posted by CooktoSave View Post
What type of flour are you using?

I usually start with a pastry flour then a combination of 60% bread flour and 40% whole wheat, I grind the wheat berries at home.

Also, don't forget to oil the dough before the first rise.

Then at the second rise roll it in a little flour so it isn't sticky anymore.

After the second rise, if the bread is too fluffy, poke holes in it and lightly brush with olive oil. This is a good time to add seasonings as well.

You will get something that resembles a foccacia. I have a picture of it here: www.cooktosave.com/assemblylinetomato.html

The site is non-commercial. Just a bunch of Assembly Line Recipes and Food Storage Articles.

hth,
Jen
post #334 of 384
9/29/08 at 8:04am
I've had the Artisan Bread book for a couple weeks now, and loooove it! Check out my blog, I have a post on the book, and the author even posted to my blog!! Weird!

I've been making our own bread for quite some time now, but this just streamlines it for me!

I'm looking for some good hearty thick soup/stews for the colder months coming up, can anyone share their tried and true recipes??:
post #335 of 384
10/1/08 at 11:42pm
anyone have a good squash soup recipe? (butternut). I have tried 2 different ones and they've tasted horribly!
post #336 of 384
10/2/08 at 12:33am
sub
:

i currently make my own bread, do some canning (also crushed tomatoes along with fruit...apple butter sounds delicious!) and some freezing (also string beans this year, as well as fruit whenever i can find it.

everything i cook is from scratch, pretty much.

the other day when I was saying to my mom how folks still ate my dishes up even though they were vegetarian...and she said "That's because you actually cook. No one really does that anymore. There is convenience everything these days."

i took it as the lovely compliment it was intended to be.
post #337 of 384
10/2/08 at 1:02am
This is a family favorite stew.

Three sisters stew
From Feeding the whole family

* 1 cup dried pinto or kidney beans, soaked*
* 3 cups water
* 2 cloves garlic
* 2 teaspoons dried oregano
* 1 teaspoon cumin seeds
* 1/2 teaspoon cinnamon
* 1 tablespoon extra virgin olive oil or ghee (clarified butter)
* 1 medium onion, chopped
* 1 1/2 teaspoons sea salt
* 2-3 cloves garlic, minced
* 2-3 cups winter squash, cut in chunks
* 14-oz tomatoes, chopped with juice
* 1 tablespoon chili powder
* 1 1/2 cups fresh or frozen corn

Garnish

* 8-10 tablespoons grated cheese

Drain soaking water off beans. Place beans, water, and garlic in a pot and bring to a boil. Cover and simmer until beans are tender (50-60 minutes), or pressure-cook with 2 cups water (30-40 minutes).

In large pot, quickly dry-toast oregano, cumin seeds, and cinnamon for about 30 seconds. Add oil, onion, salt, and garlic; sauté until onions are soft. Add squash, tomatoes, and chili powder and cook about 20 minutes, until squash is soft. Add some water if mixture seems dry. Add cooked beans and corn; simmer until corn is tender. Season to taste. Serve hot and garnish with grated cheese if desired.

Preparation time: 70 minutes

Serves 6 to 8
post #338 of 384
10/2/08 at 1:07am
another yummy soup!

White bean & Kale soup
Found in "Peggy's kitchen"

2 cups kale, finely chopped
1 tablespoon extra-virgin olive oil
2 large cloves garlic
3 cups cooked cannelloni beans
2 1/2 cups stock
1 tablespoon tomato paste
4 fresh sage leaves
1 teaspoon sea salt
black pepper, freshly ground
1-2 tablespoons fresh lemon juice
cheese, freshly grated

Wash kale, remove stems from leaves. Roll up leaves and cut in thin ribbons. Set aside. In a soup pot, heat olive oil and briefly sauté garlic. Add about half the cooked beans and part of the stock. Purée remainder of beans and stock in blender, along with tomato paste and sage. Stir puréed beans into soup. Add salt and pepper to taste. Mix kale into soup and simmer until kale has wilted (10 to 15 minutes). Add lemon juice and enough water to give soup the desired consistency. Season to taste. Serve topped with grated cheese.

Preparation: 30 minutes

Makes 3-4 servings
post #339 of 384
10/2/08 at 1:18am
I need to add this recipe.
We have just started eating meat, every know and then, after being vegetarians for several years. Last week I decide to go out and buy a roast (on sale) and make this very very easy & yummy crock pot recipe.

French Dip Roast Beef

*3 1/2-4 lbs boneless chuck roast
* 1/2 cup soy sauce
* 1 C stock (beef or veggie)
* 1 bay leaf
* 3-4 peppercorns
* 1 teaspoon dried rosemary, crushed
* 1 teaspoon dried thyme
* 1 teaspoon garlic powder
* 12 of your favorite homemade rolls

Place roast in a 5-quart slow cooker.
Combine soy sauce and next 6 ingredients.
Pour over roast.
Add water to slow cooker until roast is almost covered.
Cook, covered, on LOW for 7 hours or until very tender.
Remove roast, reserving broth.
You may shred roast with a fork and serve on rolls with the broth on the side.
Very yummy with a slice of Mozzarella cheese and sauteed green pepper & onions!
Make sure to use the broth for dipping sauce!

We had left overs for lunch the next day too!
post #340 of 384
10/2/08 at 7:39am
Question for you all!

Do you make your own snack type foods as well? If so what do you make and how often do you make it (do you have some sort of schedule)? We often eat air popped popcorn which is easy to whip up, but sometimes it is nice to have cheese and crackers, crackers with hummus etc. I'd love to keep some snacky type foods around (crackers, granola bars, cookies etc) for the convenience of having something ready to grab but I also don't want to have to bake/cook this stuff every day. No one in my house will eat things like muffins so that is out.

Thanks!
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Mothering › Mothering Discussion Forums › Health › Nutrition and Good Eating › Cooking from scratch tribe, the original thread, come chat, save and/or learn!