Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Sunday, May 26, 2013

I Meant It

I really am going to give you the promised recipes and tell you about our meeting with the principal and how I went from withdrawing the girls to sitting on the PTL.  I will.  I have 8.5 days of school left and then I'm all yours.  Well, in between kindergarten graduation, dance recital, swimming lessons, road trips, braces, and the inevitability of another eye surgery looming (unfortunately) in the not too distant future.

The least I can do is give you a sneak peak at the recipes I've been cooking (I was kind of hoping I'd have a chance to photograph more of these...or write them up in a way that makes any sense... but it just hasn't happened):

Go to this site:  Alexandra Cooks  Add it to your soon to be defunct Google Reader (and if you have a substitute please tell me ASAP... I depend on my reader!!) or subscribe.  Her recipes are what you want to cook if you have the time... and they are beautiful... and every so often I realize that I really can pull off some of them on a school night.

Like THIS AMAZING CHICKEN.  Holy crap it is so good and everyone in the house eats it up (even Baby).  Do what she says and it will be great.  I use all bone in chicken thighs and because they give off a fair amount of fat, I find I can halve the butter in the recipe.  I also only use about half the marinade and save the rest to use on all sorts of stuff... put a dab on salmon and broil it... delicious!  FYI, I've tried this recipe with chicken breasts and it was meh... don't bother... thighs are so much better and really take on the flavors better.  Also, go crazy and make a lot, if you don't eat it all it makes fantastic curried chicken salad.  The sauce comes together really quickly and the chicken cooks pretty much hands off for an hour.  I can actually do this on a school night and it is pretty low stress.

I also made both THIS HONEY SOY CHICKEN (nearly identical method to the one above) and THESE PEANUT NOODLES for a dinner party the other weekend.  There were lots of kids and there was barely a piece of chicken left for the adults (I made two huge pans of drumsticks and thighs).  Both of these dishes were winners... the chicken is great hot or at room temp... so it made a great low key dinner party fare.  Mr F and Kid love the noodles (weirdly Baby does not...) but I've made some taste adjustments to the original recipe.  I halve the cider vinegar and up the lime juice and peanut butter.

Now, I also promised to write out our Tortellini Bake recipe.  It is another one of those recipes that is so easy it's embarrassing.  We had it for so many weeks in a row over the fall and winter and now that I want a picture... it's kind of too hot for me to want to make.  Ah well, I'll do a real write up with pictures whenever I make it again (think October!).  This is easy and obviously easily changed per your tastes.  We've changed it a bit over time.  Basically you need ground meat, onions & peppers, approx 1 lb good cheese tortellini (I prefer frozen for this since you'll be cooking it twice & I find they hold up better, my kind is 19 oz), 1 jar pasta sauce, and mozzarella & parmesan cheese.  See?  I'm already embarrassed just writing that out.  Mr F cannot eat red meat anymore (we're not sure why) so I make this with either ground turkey or Italian sausage.  If you go the turkey route and live in the US, for the love of God, get yourself the Italian seasoned Jennie-O turkey... it's VERY close to Italian sausage.  At this point I use that for almost everything.  If you aren't using that, you'll want to season your meat with minced garlic & onion, salt, pepper, & Italian seasoning.  


Here's the play by play:  Preheat your oven to 350 F.  Boil your water.  In a large saute pan brown up your meat (3/4 pound) and season if needed, once cooked through remove to a separate bowl.  Add 1 T olive oil to the pan and add a 1/2 sliced onion and 1 sliced bell pepper (or again use frozen, we always have this on hand).  Season with salt, pepper, and italian seasoning.  Add your tortellini to your pasta water and cook per package directions.  In a greased casserole dish spoon in about 1/2 C of good pasta sauce and spread over the bottom of the dish.  When your peppers and onions are looking awesome, turn off the heat but leave them in the pan.  Your tortellini should be finished, so drain and add to the peppers & onions.  Add the browned seasoned meat to the pan and add enough pasta sauce to thoroughly coat everything.  Dump the mixture into the casserole dish.  Top with grated mozzarella and parmesan cheese (I use about 1.5 C mozzarella & 1/4 C parm... it will depend on the size of your casserole dish).  Pop the casserole in the oven for about 20 minutes until the cheese is melted and bubbly.  This takes about 10-15 minutes of active cooking and then bakes for another 20. This can be changed to meet your tastes, omit the peppers & onions, add spinach, whatever... it all works.  


Wednesday, March 7, 2012

So...

NON PALEO THINGS:



There, now that that is out of the way...

PALEO THINGS:
Things have gotten a bit harder. No, I haven't slipped, but a weaker man might have. The first week went swimmingly, but once Mr F jumped on the Paleo bandwagon we were blowing through the food much faster... and I was getting frustrated with how much cooking and prep work I have to do to keep us both fed. Also, I started getting hungry. Really hungry. Really, really, hungry. And while I'm not calorie restricting (on purpose), eliminating so many foods does mean, that you kind of run out of choices. So, that's the real deal on that. It's a lot of work to do this. Keep that in mind. And you'll want to really think through what things you can ALWAYS have on hand for a little variety and ease of food to face for those times.

Also, it's expensive. You need to eat a LOT more vegetables and protein to equal the same satiety that you'd get from a typical grain based diet. We're also going to the grocery store nearly everyday. Yesterday, I had to go twice. Hopefully, there is a learning curve here and I'll get better and planning, but also, there is the reality that your fridge can only hold so many heads of cabbage, etc., at once. At the end of the day, I think eating this way is worth the expense... also you won't be going out to eat so there is a saving on that end.

On the plus side, we are both eating more healthfully than EVER before. It's mind blowing. I can't believe Mr. F's sticking to it, to be honest. I think it's because Dr. Oz convinced him he's one step away from a heart attack (truth). Also, my digestion literally changed over night. Period. So, clearly, there is something in my regular diet that was tearing my insides apart. Mr F. also *thinks* his digestion is better ... so who knows what that means. As a result of our major vegetable focus (our plates are about 2/3 vegetable 1/4 protein 1/12 fat) the girls are also eating TONS more as well. As I predicted, Kid often eats the Paleo version, and loves the new coconut smoothies and Paleo muffins (weird but true). So it's a definite win for overall health.

On the weight loss front, I am losing, but (damn I really wish I'd weighed first... and why didn't I write down my weight last week?... I thought I'd remember... I don't!) I'm not breaking any records. My best guess is 1-2 pounds a week. For the amount of trouble (and recent hunger) I would like to see something bigger, but, truthfully, that's a fairly good consistent loss for someone in my condition. I am also down 1% body fat, which has been nearly impossible for me budge this whole past year, even with a bigger weight loss. So I think that is a positive, and speaks to a slower, but real, fat loss (I hope). Mr F weighs in on Saturday. I expect him to have better numbers because he is a man. What I can say is, for a fact, I have lost tummy fat. P.S. I'm also getting 4+ hours of cardio & about an hour of pilates each week.

What am I eating?
breakfast: 2 eggs scrambled with turkey, tomatoes, peppers & spinach
or 2 sausage links & a Paleo Muffin
or 2 Paleo Muffins (recipe to follow)
hot tea (note I was able to give up coffee with no side effects... that has never happened before)

1st snack: smoothie (1.5 C coconut milk & 1 frozen banana & various frozen fruits or berries), this makes enough for 2 smoothies

lunch: dinner leftovers

2nd snack : hot tea & a Paleo Muffin (really struggling to find another fast snack... this is it for now)

dinner: spaghetti squash w/ tomato meat sauce & garlic sauteed broccoli
pork carnitas served over black beans w/ salsa & quacamole
curried butternut squash soup w/ bacon garnish & cabbage rolls (stuffed with seasoned ground beef)
thin cut pork chops w/braised cabbage, onion, apple and bacon & peas
BBQ pulled chicken w/ coleslaw
chili
cajun seasoned chicken, shrimp, zucchini, peppers & tomato stoup
sesame ginger chicken & broccoli saute over spaghetti squash
you get the picture!
(Most dinners I make along with rice or pasta to serve to the girls)

dessert: coconut milk tapioca pudding,
you can buy So Delicious coconut or almond milk frozen desserts but they have more sugar in them

If I'm still hungry later I might eat some pistachios, a piece of fruit, or another freaking muffin if I haven't had more than 2 already.


Paleo Muffins


preheat oven to 350

1.75 C almond meal (Trader Joe's has pretty cheap almond meal)
1/3 C sweetener (I'm using 1/4 C coconut palm sugar & 1-2 T molasses)
2 t baking powder
1/2 t salt
spices if using (for pumpkin muffins I use ginger, cinnamon, nutmeg & clove... just shake 'em in there go light on the clove!)
blend together
add 2 beaten eggs
1 C pumpkin puree (can use mashed banana instead)
1/2 t vanilla
Stir together
add coconut milk until you reach desired muffin consistency (1/2 C or more usually)
Stir in dried cranberries or raisins if you wish

Bake for 20-25 mins until a toothpick comes out clean.

Remove from pan and cool.

These will be very moist and will not dry out. They are even better after they've set for a bit.

2 muffins is a little more than 1 oz of nuts, so if you are going nut crazy in your other meals you might not want to eat a ton of muffins, too. Made with pumpkin these are a pretty good nutritional powerhouse. They satisfy that grain based carb vibe without having any in them. I have mine at about 130 cal a piece depending on what I put in them that time... if you stick to the dry ingredient measurements you can really experiment around with these. You can add more or less sweetener (less if using banana... 1/4C should do it), spices, stir ins, you could take out the puree and add more liquid, etc. Once you get a feel for them you'll be comfortable with how to change them around. Most Paleo muffin recipes I found had 3-4 eggs which was kind of gross and very eggy, mine have a much better and more traditional muffin tooth to them. If these are too moist you can drop it down to one egg and the recipe will still work, you'll just need to add a little more liquid to your batter.

Sunday, October 18, 2009

By Order Of The Court

"See this? Do not touch it." Mrs F says to Mr F as he meanders through the kitchen.

"Everyone come here!" Mrs F calls to the kids.

"Do not touch this. I am giving this one away. It is perfect. No one touches it!" Mrs F orders.
This is the BEST pumpkin bread ever. I found it at Allrecipes.com. It had like a million positive reviews and it lived up to them. The best thing about this bread (outside of it's fantastic flavor and texture!) is that it is one of those rare and coveted recipes that actually gets better after a couple of days. So if you give things like this as gifts you will want to bookmark this recipe. I'm shipping a loaf out tomorrow!



Downeast Maine Pumpkin Bread
by Laurie Bennet found on Allrecipes.com

INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.



I have made a couple of modifications to this recipe. I use 1/2 c melted butter and a 1/2 c oil in place of the 1 c oil. I also increased the spices a bit. I used about 1.5 times what the recipe called for. And I baked this in two full size loaf pans... it perfectly makes two full loaves and they baked for about 65 minutes.

Wednesday, October 7, 2009

This Week The Plan

Alright so I'm running a bit behind what with all the delousing and all.
Good news is that I haven't had any babysitting the early part of this week and I've been able to just focus on taking care of business. I think I've got a good handle on the lice for now.
I've also gotten started on my batch cooking and have been putting up one thing each day this week.
We also got the basement and garage pretty squared away mold-wise and I've been able to get back to my workouts. So this week has been a veritable pleasure compared to last week... even with the nit picking (literal) I put in 3 times a day.


Menu:
Sunday - Sausage & Onion Quiche w/ Tomato Soup
Monday - Beef Stroganoff w/ buttered egg noodles & peas (batch cooking)
Tuesday - Asian glazed salmon, fried rice w/ broccoli & peas
Wednesday - Chicken Soup & rolls (batch cooking)
Thursday - Tomato & Meatball Soup
Friday - pizza
Saturday - Potato & Leek Soup (batch cooking)


When I'm making a batch meal I try and make enough for 5 dinners. I serve one and then freeze the others.

The beef stroganoff was pretty good. Kid said "I hate to say this but the meat doesn't taste very good and is dry." But then she ate two servings. And Baby only ate the meat... so.... mixed review. The taste was good... I think we're just not all about the crockpot meat cooking... it does sometimes leave you with over cooked meat. I wish I had used a cut of beef with more fat & connective tissue. This is sounding like a bad review... it's not... we'll happily eat it 4 more times. I just like my old traditional recipe (Joy of Cooking) that just calls for sauteing the meat better than slow cooking it.

I'm making my own chicken soup and potato leek recipes... so I know they're good. I'm also going to make a big batch of rolls and shape them and freeze them so they're ready to get baked the day I want them.

I also made a big batch of Gingerbread Waffles. These are really good. VERY gingery. Next time I might take that down a notch but that is just a personal preference. This recipe made 18 waffles at about 200 calories each.

I'm also going to make a dozen egg & english muffin sandwiches and wrap them and freeze them this week. Mr F & I both really appreciate having a quick on the go breakfast. On days when I'm sitting it is very hard for me to eat breakfast let alone make it. I've just got too many people coming in and out at the same time.



Off to the library... more to come!

Oy. Spoke too soon. Kid is back home with lice. Not actual lice. But they found another nit which sent her home... along with half her class. Ridiculous. So I'm keeping her home the rest of the week. I can't have her continue to get reinfected everyday... and I don't want her to have to keep getting sent home (talk about shaming). The kids aren't even having lunch time they are all (the entire school) standing in line and getting their heads checked at noon. This is obviously not working since almost every kid in her class has been sent home twice this week already... and they've all been medicated (which we can't repeat for 10 days... and which I'd prefer not to repeat if possible) and nit picked several times a day.

Sunday, July 5, 2009

Happy Fourth! (a holiday retrospective)

The weather has been pretty cool since we got up here... but yesterday was perfect. Beautiful cloudless sky while still breezy enough to keep the sun from melting us into the sand. We spent a good part of the day down at the beach... thankfully the water is cold enough that I don't have to worry about Baby running in and drowning herself (that's the one good thing about the frigid water).

Then we had a big dinner out on the deck overlooking a magnificent sunset. Well... the other people did. I ate inside at a small game table trying to keep the dog from eating Baby's ribs. Once it was dark we enjoyed a pretty decent fireworks display put on by my younger sister and her boyfriend. Well... the other people did. I sat inside holding Baby's ears. It was fun.

My mom made some fantastic corn pudding: 1 box Jiffy Corn Muffin mix, 2 eggs, 1 c sour cream, 1 stick butter, 1 can corn (drained), & 1 can of creamed corn. Blend. Bake in greased dish at 350 for 1 hour. Seriously... Yum. Very much like the corn pudding at 12 Bones. Sometimes she puts in a can of diced green chilies.

Also I've been introduced to a new cocktail. It's an alcoholic Arnold Palmer (which I'm not sure what you would technically call since the whole point of an Arnold Palmer is that it's non-alcoholic). Anyway, my sister-in-law arrived up here with lemonade and Sweet Tea flavored vodka. Burnett's Sweet Tea flavored vodka to be exact. Is it just me or is the sweet tea craze going a little far these days? I had my initial doubts but in this instance it is worth it. It was delish and refreshing and perfect for my light weight drinking ways... and there was none of the malty aftertaste of say a Mike's. Look into it.

Thursday, June 18, 2009

Ask And Ye Shall Receive

Remember my mini stratas I made a couple weeks ago? They were a huge success for Mr F and Kid in the mornings. I was thinking I'd like to have another "heat and go" option and figured there was no reason I couldn't approach french toast in the same kind of muffin format as the stratas. It worked perfectly and was MUCH less work!


French Toast Muffins

preheat oven 350 degrees

10 slices of bread, cubed (I used whole wheat... about a half a loaf)
5 eggs
1.5 cups milk
1/4 cup brown sugar
2 T maple syrup
1 t vanilla
1/2 t ground cinnamon
1/4 c dried currants

This recipe is infinitely flexible. Use white bread, use almond extract, use fresh berries... WHATEVER you have on hand will work just fine. I went for a cinnamon raisin vibe with this. To make the "muffins" you are essentially making mini bread puddings... or sweet stuffings... however you want to look at it. Any kind of bread/milk will work in this so if you are using gluten free bread and soy milk give it a go. I used up some OLD bread I had stashed in the freezer once it had gotten too stale for Mr F to eat anymore. You could use fresh bread for this your mixture will just be more bread pudding-esque than if you use stale bread, and it won't need to soak as long.

In a large mixing bowl beat together your eggs and milk. Mix in your sugar and flavorings. Cut your bread into cubes. I actually used frozen bread cut it up and threw it in the mix FROZEN. Seriously this is not rocket science ANYTHING will work here.

Take your bread cubes and toss them in the egg mixture.
Stir to coat the bread completely; leave it to sit a few minutes letting it soak up the mixture.

While you wait get out your muffin pan. This will make a dozen muffins. I used my parchment paper liners (they are the bomb). If you don't have liners grease your tins. If your liners aren't silicone or parchment you should spray them.

Your mixture should look like this...

See how it looks soggy and some of the bread has broken down? That's perfect.

Mix in your fruit.

Scoop it into your muffin tins. Your mixture will probably come to the top of your liner. They puff up a little while baking but they won't overflow.

Bake for 15-18 minutes until set. (I took mine out at 16)

Cool 5 minutes and take out of the tins to cool completely on a rack.

Put your rack in the freezer just until the muffins are frozen (an hour or so) and pop them in a freezer bag.

Reheat in your microwave (30-60 seconds).

Makes 12 muffins at approx 145 calories a piece.

I am so excited to try these with some almond extract, dried cherries, & almonds!

Wednesday, May 20, 2009

I Should Win A Prize For This One


"Who thought up this recipe?" Kid asked.
"I did." I answered.
"No I mean... Did you invent it?" Kid clarified.
"Yep." I replied.
"Oh Mommy, you should have your own cooking show." Kid declared.


Mini Strata Muffins

Preheat oven to 375 (I used convection and if you have it you should too)

This recipe makes 16-18 individual muffins so get out your muffin tins accordingly. Non stick or silicone pans are important here as are using non stick muffin liners (either silicone or If You Care brand 100% Unbleached Large Baking Cups ... they are made of parchment paper which is non stick and you can get them at the regular grocery store). You will need to grease your tins BEFORE putting in your muffin liner... this is just for ease of clean up and you will thank me later. If you don't have non stick pans and you can't find these parchment paper liners than grease your pans really well and do not use a liner at all. Regular paper liners are not going to work for these and will stick to the muffins.

You can change this recipe up anyway you want. You can make them with anytype of cheese or filling or omit all the fillings for a plain egg in a nest type muffin.

For the eggs:
12 eggs
1/3 c milk
season with salt and pepper (seriously, don't skimp)
beat together

Fixings:
1/3 c shredded cheddar cheese
3 green onions thinly sliced
3 oz deli ham cut into small pieces

Shells:
bread, one piece per muffin tin
butter (about 2-3 T)

For the muffins you will need one loaf of soft bread. A smaller (skinnier that is) loaf will be easiest to work with. I used Sara Lee Soft & Smooth 100% Whole Wheat.

Cut the crust off of 18 pieces of bread.* You should be left with a bread square.

Grease your muffin tins. Place your muffin liners in if using.

Butter the bottom of a piece of bread lightly (about 1/2 t butter).
Place in the muffin liner with the butter down. You will center the square over the liner and then push the bread in pressing it into the muffin tin. Once it's in the tin you will press it into the bottoms and sides thinning the bread out and getting rid of the air in the bread. You really can't go wrong just do it. You are turning it into a shell for your egg mixture.
Repeat with all your bread.

In the bread shell place your strata fixings.
We used diced ham, green onions, & cheddar.
You will only be able to put in about a teaspoon of each topping into your bread shells.
We used a few pieces of ham and a sprinkling of onion in each shell. We covered it with about 1/2 t of cheese and reserved a little cheese to sprinkle on top of each strata muffin before baking.

Now with some patience you are going to fill each bread shell with your egg mixture.

This all sounds complicated but it's not... I swear... it's just wordy!

The bread will soak up the egg so it is important to pour a little in at a time... let it soak up... then add a little more. If you fill it up to the top right away it will overflow and seep down the other side of your muffin liner. (If you are NOT using liners this step will be easier... just fill them up and once it soaks up top it off again). So I suggest you pour a small amount in each shell and then as it soaks up (almost immediately) go back through and top them off. Repeat until your egg mixture is gone. Top each with a little more cheese and bake.

These muffins took 20 minutes to set and cook through.

After about 7 minutes I loosely (really just place on top) a sheet of aluminum foil to keep the bread shell edges from burning. You will just need to check your muffins and when they are golden brown put some foil on top. Continue cooking until the centers are firm.

Take the strata muffins out of the muffin tins and cool on a wire rack.

Once cool you can freeze these! I placed my cooling rack in the freezer for a couple hours and then popped them all into a freezer bag. For best reheating results just pop your mornings muffins into the fridge before bed. Reheat in the microwave in 30 second intervals until heated through.

150 calories each


*go ahead and save all those crust in a freezer bag for bread crumbs (or if you're me bread pudding).

Friday, May 15, 2009

Because I Care

That you have some sort of new entertainment everyday (no matter how lame)...

Birthday Pie


I have been making this pie for the last 8 years. Mr F has been a life long Apple Pie fan and would have said that was his favorite... until the first time he sampled this. This has been his birthday "cake" ever since. This is seriously THE BEST fruit pie I've ever had. The blend of rhubarb, strawberries and blueberries is both sweet and tart and has much more depth of flavor than the traditional strawberry and rhubarb combination. We also really like that this pie is only in season in May so it stays a special birthday treat that we look forward to all year. Try it!

Triple Delicious Pie
taken from BHG May 2001, Prize Tested Recipe

1.5 c sliced fresh rhubarb (3 stalks)
1 c sugar
3 T quick cooking tapioca
1.5 c fresh blueberries
1 c sliced fresh strawberries
1 T lemon juice
1/2 t vanilla
dash ground mace or ground nutmeg

1 recipe Pastry for Lattice-Top Pie

In a large bowl stir together sugar and tapioca. Add fruit, lemon juice, vanilla, and spice. Gently toss to coat fruit. Let mixture stand 15 minutes, stirring once. Meanwhile, preheat oven to 375 F.

On a lightly floured surface roll out one ball of pastry to a 12 -inch circle; carefully transfer pastry to a 9 -inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.

Transfer mixture to pastry lined pie plate. For lattice top, roll out remaining dough as above. Cut into 1/2 inch wide strips. Weave strips on top of filling to make a lattice. Press ends of strips into rim of bottom crust. Fold bottom pastry over strips; seal and crimp edge. Cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until top is golden brown and juices are bubbly. Cool.

Pastry for Lattice -Top Pie
Stir togehter 2 cups of all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 c shortening until pieces are the size of small peas. Using a total of 6 to 7 T cold water, sprinkle 1 T over part of mixture. Toss with a fork. Push to side of bowl; repeat until all is moistened. Divide in half; form each half into a ball.

The pie makes 8 servings at 390 calories a piece.



Notes:
I always find it easier to mix the rhubarb with 1 c blueberries and 1.5 c strawberries (just reversing the amounts listed in the recipe) because blueberries are sold in 1 c clamshells at the store and it is just so much cheaper and easier... equally delish.

Yesterday I used OJ instead of lemon juice because I forgot the lemons... tasted the same. I also just dumped the sugar and tapioca on top of the fruit and mixed... and thought it was actually easier to mix it through the fruit.

I also (hey it was a stressful hour!) forgot the vanilla and mace... still it tasted the same.

Oh and I brush my pastry with an egg beaten and mixed with a splash of half & half (milk will do) to make it golden and glossy.

Sunday, February 22, 2009

Pizza! Pizza!


Pizza Dough
(this recipe makes 2 pizzas!!!)
2 c water
3 t sugar
2 t salt
3 T olive oil
2.5 c whole wheat flour
2.5 c all purpose flour
1.5 t baking powder
3/4 t garlic powder
1/2 t onion powder
2 1/4 t yeast

I make this dough in my bread machine. I add the ingredients in the order they are listed and set it to the dough cycle. This makes a double batch of dough which is enough for 2 full sheet pans (12x16) with fairly thick crust (Pizza Hut) or I can make 4 thin crust. You could probably make 4 thick crust in a 9 x 13 or round pizza pan. I divide the dough into two balls and put one in a freezer safe tupperware (spray it with non stick spray first) and put it in the freezer. The other ball of dough I leave to rise in a greased bowl on the counter, it will take about an hour to double in size. The frozen dough will thaw in the fridge in a day. I put it in the fridge in the morning and I put it on the counter to double before dinner on the night I plan to use it. It is DEFINITELY worth doubling the dough for ease of prep the second pizza day.

To make this dough by hand: dissolve the sugar and yeast in warm (100-120 degree) water. Once it is dissolve pour it in a large mixing bowl. Add 1 cup of flour, olive oil, baking powder & spices. Mix together. Add flour a cup at a time until the dough pulls away from the and starts to form a sticky ball. Let rest in bowl for 7 minutes. Then turn onto lightly floured surface and knead for 8 minutes, using as little flour as needed to keep from sticking. Divide dough in two balls and proceed as above. (You can also make this in a mixer with a dough hook for the kneading... start off with a paddle for the mixing).

This is how the dough should look when it is kneaded (either by machine or by hand):

This is how I divide it up. One is for the freezer and one is for that night's pizza:

This is what the dough looks like once it has doubled in bulk:


Now this is how I make my pizzas:

Turn your oven on to 400.

Flour a surface big enough to roll out your dough.

I turn my risen dough onto the lightly floured surface.

I lightly dust the top of the dough with flour and punch it down.

I use a big rolling pin to make a rectangle. You can easily just push it into shape with your hands you don't need a rolling pin.

I oil my sheet with 2 T olive oil. This makes a HUGE flavor boost and crust lusciousness you can't achieve without it and the little bit of oil is worth the calories.

I pick my dough up stretching it with my knuckles to get the pizza to the size of my pan (not complicated... if you rip your dough just pinch it together). This is a generous portion of dough so getting it to size is not hard.


I place my dough in the pan and brush the edge of my crust with olive oil. I just dip my pastry brush (use your fingers) in the oil from the bottom of the pan.

I then take 2-3 T of tomato paste and use my fingers to spread it around the pizza (not the crust).
Then I sprinkle the entire pizza lightly with coarse salt (Kosher or Sea Salt)... make sure you get the crust! Trust me. This extra layer of tomato flavor really enhances the pizza and the salt makes your crust like bread sticks.

Pop your pizza in the oven for 5 minutes.
This cooks the tomato paste in and gets the dough a head start. (It's how the pizza guys do it too). When you top your pizza you'll only have to cook it until your toppings are done instead of taking 20 minutes your pizza will be ready in 5-10 minutes. This extra pre-bake is worth it.

Spread on about 1/2 c of tomato sauce right on top of the baked on tomato paste.

Top your pizza with about 2 cups of cheese.

Go crazy with your toppings.

Lower your oven to 375 and bake your pizza until your cheese is melted.

Enjoy.


Want to know how long all this takes?
To make the dough 5-25 minutes (depending on how you make it).
The dough rises for one hour.
To make the pizza takes 15 minutes hands on prep time and 10-15 hands off.
So once you have your dough you've got pizza on the table in less than 30 minutes!

Thursday, February 12, 2009

Snack Time

One of the main ways I'm saving money is by slashing our food budget. I buy hardly any pre-made packaged foods (in fact I don't buy any). But my kids are just as hungry as they used to be. So once or twice a week I make muffins. They are tasty, cheap, and quick. They are also a really good way to use up fruits and vegetables that are starting to fade. These come together so fast that I can throw them together when we walk in the door after school and they are out of the oven about half an hour later... which is just how long it takes Kid to actually put away her coat and backpack so it works out just fine.


Basic Muffin Recipe
taken from How To Cook Everything by Mark Bittman

2 c all purpose flour
6 T sugar (1/2 c if you like them pretty sweet)
1 egg, lightly beaten
1 c milk
3 T melted butter (or veg oil)
1 T baking powder
1/2 t salt

Heat oven to 400.
Whisk dry ingredients together.
Stir in wet ingredients just until incorporated. Do Not Over Mix... lumps are fine!
Bake in muffin tins until toothpick comes out clean, about 16 minutes.
Makes 12 muffins.


You can take this recipe and change it up any which way. I add shredded apple and carrot and cinnamon. Or I throw in frozen blueberries and cranberries, orange zest, and vanilla. You could put in mashed banana. They are infinitely flexible.

I always use half all purpose and half whole wheat flour. I also always dust the tops with raw sugar (the big crystals) before I bake them to give a little something special to them. This recipe is not too sweet, so it doesn't kill you calorie wise either... they are about 130 calories a pop. His original recipe calls for 1/4 c sugar as the base and adding more per your add ins. I find the 6 T works fine for most everything, but if you like a pretty sweet muffin you might want to start out with 1/2 c.

I store these in a big tupperware container with a paper towel underneath and the lid just slightly ajar. You want a little circulation or the tops will get moist.

Sunday, February 8, 2009

Our Daily Bread



This bread is a perfect sandwich bread. The crumb is nice and even and tight without being too dense. It is easy to slice to boot. I have messed around with this recipe a lot and have tried all sorts of combinations. It is really difficult to produce a good sandwich loaf at home using 100% whole wheat flour. This balance turns out a really good loaf. I have also discovered using white sugar instead of honey (or molasses, or brown sugar) makes for the most consistent crumb. Go figure.

1.5 c water
2 c bread flour
2.25 c whole wheat flour
2 T powdered milk
3 T white sugar
1.5 t salt
2 t yeast
2 T butter

I'm using a bread machine and this is the order in which I load my machine. Check your manual. I bake it on the regular bread setting with the light crust setting. If you don't have a bread machine... or have one that you've never used... hop to! It has made it possible for us to make bread frequently with little trouble. It takes a couple of minutes to load the machine and then we're done. I usually make our right after dinner. When it is done I take it out and let it cool then double bag it in gallon ziploc storage bags that are inverted into each other (I do not seal them!). The bread stays nice and fresh this way for a couple of days.

Wednesday, January 28, 2009

Dinner Is Served

I've been kicking this recipe around for the past couple of weeks. Every member of my house loves it... so I've decided it has passed the taste test and I'm putting it up. It's basically an asian flavored noodle dish... kind of reminds me of Vietnamese style noodles in that it isn't as saucy as say a lo mein dish and the light sauce is almost absorbed by the noodles. It is super light while still being flavorful. Once your pasta water is boiling this whole dish cooks in 10 minutes. Seriously.

Scallion & Ginger Shrimp With Noodles

12 ounces angel hair pasta (could of course use a package of thin rice noodles)
8 oz frozen raw shrimp
2 c frozen broccoli florets (could use 1 head of fresh cut into pieces)
2 bunch green onions, chopped into small pieces (white & geen parts)
3 T chopped ginger (medium fine dice)
3 T vegetable oil
1/2 c soy sauce, reduced sodium*
1 T rice wine vinegar ( I used seasoned)
1/2 c chicken broth (or water) used as needed


Start pot of water to a boil for pasta. With a pasta insert I throw the frozen broccoli in the boiling (salted) water for 2 minutes (you can do this with the fresh broccoli too). Take broccoli out, drain, and set aside. In large skillet heat oil over med-high flame. Add ginger and scallions and saute for a minute. Add soy sauce cooking the ginger & scallions together for another minute or two. Add the frozen shrimp and cook until cooked through (5-6 minutes for frozen about 2-3 for fresh). While the shrimp cooks and the soy sauce cooks down add chicken broth a tablespoon at a time to keep a small amount of steaming liquid. Put pasta in the pot and boil as directed (2-4 minutes). The pasta and the shrimp should be done at about the same time. While they cook chop your cooked broccoli into small florets. When the shrimp is cooked through I remove them and dice them and put them back in (it's easier for the kids) you can do that or just leave them whole. Season the shrimp and ginger and scallions with the rice wine vinegar. Taste your cooking liquid and season with extra soy sauce or salt if needed! There should be about a half cup of cooking liquid in the pan if not add more broth. When the pasta is done drain it and add it to the shrimp in the saute pan. Add the broccoli to the pan. Take the pan off the heat and toss everything together. I find tongs especially useful for this.

*Reduced (or Low) Sodium Soy Sauce is imperative in this recipe... because we reduce the sauce over heat the saltiness only intensifies as it cooks down... with regular soy sauce I found the recipe to be WAY to salty.


This makes 4 portions at 250 calories each (and it costs about $7)


Here's how to do all that in 10 minutes:

Dump your broccoli in the water
Peel and chop your ginger
Take the broccoli out and set aside
Put the oil in your saute pan and heat
Chop your scallions
Add ginger & scallions to pan
Chop your broccoli
Add shrimp to your pan
Adjust pan liquid as needed
Cook your noodles
Season shrimp with vinegar (and soy sauce if needed)
Dump noodles and broccoli in and toss


Baby really did like it...

Sunday, January 25, 2009

Aw Yeah...

Warning: This post will have absolutely no meaning if you haven't spent part of your life in Southeast Michigan!

What does that look like folks?!

If you said an Olga than you know how astatic we all were to be having one of these babies grace our tummies this weekend.

How could it be?! You aren't back in Michigan are you?!

No! We're right here sitting in our little old house in North Carolina.

Last week I stumbled upon a posting of the Olga bread recipe and I just about had a coronary. There isn't a member of this house (is there anyone in the world?!) who doesn't swoon at the sight (and taste) of Olga bread served up in any fashion.

Since there is absolutely no chance that we'll be having a real Olga anytime soon I thought it was worth making a trial batch... just to see.

They were surprisingly easy to make (and I say that as someone who bakes everyday so keep that in mind... easy for me... not necessarily easy for everyone). It's basically like making a pizza dough and then rolling out small rounds and pan frying them (no oil) much like tortillas. So if you've made either of those you're good to go. This bread is slightly sweet, slightly yeasty, and more dense and chewy than a traditional flatbread. In highschool I'd go to the food court and eat nothing but Olga bread for lunch. It is seriously good. The home version was pretty close. I have a feeling some oil might actually be used to fry these up in the restaurant... they were missing a little something. Nonetheless we'll be making them again... probably next week.

Kid said "Mom these aren't like Olga's... they are better than Olga's!"


Without further ado the recipe...

Olga Bread
I have no idea where this was taken from... sorry!

1 cup milk
1/4 cup honey
1/4 cup margarine (I use butter)
1 teaspoon salt
1 package active dry yeast
1/4 cup warm water
1 teaspoon sugar
4 cups all-purpose flour, divided
1 egg

Scald milk, remove to large bowl. Add honey, margarine and salt to milk; stir until margarine is melted. Set aside to cool until lukewarm. Combine yeast, warm water and sugar; stir until sugar is dissolved. Set aside.

Add 1 1/2 cups of the flour to lukewarm milk mixture and beat well. Mix in egg and yeast mixture. Add remaining flour, a little at a time, until sticky dough is formed. Turn out on a floured surface; knead about two minutes. Dough will be sticky, but don’t add more flour. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk. Punch down dough; divide into 16 equal pieces. Roll each piece to a thin rough circle about 1/8 inch thick and 8-10 inches in diameter.

Heat a large dry skillet over medium-high heat; do not use any oil. Bake 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear. Do not over cook. Cool and store in a plastic bag, use them at once or refrigerate or freeze. Makes 16.


*I halved the recipe to turn out 8 - 8" ish small flatbreads. I also found the cooking time to be about 30 sec per side.
(wondering how you halve an egg?... I get that a lot... just beat it and then pour in half)


We didn't have any shaved lamb or olga sauce on hand but I managed to do a pretty good knock off of the Olga Burger.
We had these crazy 1/3 pound hamburger patties in the freezer so I used those up slicing them to fit (about 1/6 pound for each). I topped the bread with mayo and seasoned it generously with house seasoning (1 part garlic powder, 1 part ground pepper, 4 parts salt). I put ketchup under the burger and topped with sliced red onion. I swear to God it tasted exactly like the Olga burger you know and love. (I should know... I ate at least one a week throughout my pregnancies).

Monday, November 3, 2008

Your Dinner Awaits

Aw Yeah... the day after Thanksgiving style! This casserole was fantastic. Seriously. Super fast, super easy, and super delicious! I wanted to try it since Mr F is always a fan of cranberry and turkey and I've been desperately searching for some more surefire dinners. Well, add this into the rotation. I modified the recipe to reduce the fat and calories and added in more flavor with a little more cranberry sauce. If you're worried about the whole cranberry/enchilada sauce combo... don't... it was great. I'm not sure you would have identified the flavor of the cranberries if you didn't know they were there... it just made for a more flavorful sauce. I also used leftover (frozen) chopped turkey meat (mine was dark) from the roast turkey I made last month. While the dark meat added a few more calories I didn't have to saute it and I was able to reduce the oil by half. Seeing as many of us are about to have a whole lot of turkey and cranberry sitting around you might want to keep the recipe on file.

( I know... the picture does not do it justice!)

Layered Turkey Enchiladas
from Better Homes & Gardens

ingredients
1 lb. turkey breast tenderloin, cut in bite-size strips
1 16-oz. pkg. frozen sweet peppers and onions stir-fry vegetables
1 10-oz. can enchilada sauce
1/2 cup whole berry cranberry sauce
9 6-inch corn tortillas, halved
1 8 oz. pkg. Mexican blend shredded cheese (2 cups)
Lime wedges (optional)
Cilantro sprigs (optional)

directions
1. Position oven rack toward top of oven. Preheat oven to 450 degrees F. In extra-large skillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce, and cranberry sauces. Bring to boiling. Sprinkle salt and pepper.

2. In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese. Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon), and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remaining cheese. Bake 5 minutes or until cheese is melted. Cut in squares. Serve with lime and cilantro. Serves 4.

nutrition facts
Calories 615, Total Fat (g) 25, Saturated Fat (g) 11, Monounsaturated Fat (g) 1, Polyunsaturated Fat (g) 3, Cholesterol (mg) 120, Sodium (mg) 1171, Carbohydrate (g) 52, Total Sugar (g) 16, Fiber (g) 6, Protein (g) 45, Vitamin C (DV%) 72, Calcium (DV%) 39, Iron (DV%) 14, Percent Daily Values are based on a 2,000 calorie diet




My modifications:

* I used 1 & 1/4 c reduced fat mexican blend cheese
* I reduced the tortillas to 7, using 2.5 on the two bottom layers and 2 cut into strips placed decoratively on top.
* I increased the cranberry sauce to 3/4 c
* I decreased the oil to 1/2 T
* I used precooked roasted turkey meat, chopped into bite sized pieces

saute peppers & onions in 1/2 T oil. Add 10 oz of enchilada sauce (I used mild) and 3/4 c whole cranberry sauce. Add 1 lb chopped roast turkey meat. Bring to a boil.

In a square pyrex pan (or similar sized casserole dish) cover bottom of dish with 2.5 corn tortillas cut in half (some torn to completely cover pan). Cover with 1/3 of the cheese. Ladle 1/2 the hot turkey mixture onto the cheese. Cover with another 2.5 tortillas. Top with 1/3 of the cheese and then ladle on the remaining turkey mixture. Cover this with 2 tortillas cut into strips (I laid them in a lattice pattern) and then the remaining cheese.

Bake at 450 for 5-10 minutes until the cheese is melted.

My modifications resulted in these calorie changes:
If using dark meat the calorie count is 506 for 4 servings, 337 for 6 servings.
If using white meat the calorie count is 471 for 4 servings, 314 for 6 servings.

P.S. This would be a kickass potluck dish!

Monday, May 19, 2008

Dinner Is Served

After watching an old episode of Jon & Kate plus Eight wherein Kate was serving up some hummus with a tomato & onion salad I was inspired to make some myself. After searching in vain for her recipe I hodge podged a few I found online together. The result was light and flavorful and exactly what I was looking for. It was perfect as a side salad but I think it would be fantastic served on top of a broiled or grilled light fish. The salad marinates a bit in the dressing but despite the olive oil... which mostly remains in the serving bowl... the salad stays very low calorie.

Tomato & Onion Salad

1 pound vine ripend tomatoes, sliced into wedges
1 small Vidalia (or Red) Onion, thinly sliced (about 1/2 pound)
2 handfuls Parsley, stems removed and coarsely chopped
juice of 2 lemons (4-6 T)
4 T olive oil
3/4 t ground cumin
salt & pepper to taste (I used a fair amount of salt)

Combine tomato, onion & parsley in salad bowl. Pour lemon juice and olive oil over salad. Season with cumin and salt and pepper. Toss to coat and let sit to meld flavors before serving.

4 - 1.5 c servings at approx 75 calories each (with dressing left in bowl)


**This recipe is easily changed to a Mexican inspired tomato salad by changing out the parsley for cilantro.


Mrs F Food TV.... You Can Watch Me Make It

Sunday, May 4, 2008

The Mother Of Invention

This morning I was devastated to find my Hearty Oat Maple Fusion waffles were gone. I really rely on these as my breakfast staple. They are filling and fast, and I don't get the crash and burn I would from pancakes or cereal. I decided I could whip up something similar (why this had never occurred to me before I do not know)... and I did. And, people, they are even better than the waffles... while not quite as fast they are just as filling. The kids loved them too.

Maple Oat Pancakes

1/2 c old fashioned oats
1 c water
1 c pancake/biscuit baking mix
2 T almond flour/meal (ground almonds)**
1 egg
2 T maple syrup (real people)

In a good sized microwave safe bowl combine the oats and water. Cover with a lid or plate and microwave for 3 minutes.
When the oats are cooked stir in the baking mix, egg, almond meal and syrup and thoroughly combine. Cook as you would regular pancakes. Enjoy.

makes 8 pancakes at 100 calories each


** You can get a one pound bag Almond Meal at Trader Joe's for just $3.49. That is an amazing deal! I love to add almond meal to cooked cereals and baked goods to amp up the nutritional content.

Friday, March 28, 2008

You're My Favorite Mistake





These are the perfect cookies to use when doing a nice fancy "Martha Stewart" iced cookie. I thought that leaving the royal icing off might make these a little less addictive... I was mistaken!

Sugar Cookie Cut-outs

3/4 c butter, softened
1 c sugar
2 eggs
1 t vanilla
2 & 3/4 c all-purpose flour
1 t baking powder
1 t salt

In large bowl of an electric mixer, beat butter and the 1 c sugar until creamy; beat in eggs and vanilla. In another bowl, stir together flour, baking powder, and salt; gradually add to butter mixture, blending thoroughly, to form a soft dough. Cover tightly with plastic wrap and refrigerate until firm (at least 1 hour) or for up to 3 days.

On a floured board, roll out dough, a portion at a time, to a thickness of 1/4 inch (just less than a cm), keep remaining portions refrigerated. Cut out with cookie cutters and place slightly apart on ungreased baking sheets.

Bake in a 400 degree oven for 8 minutes* or until edges are just beginning to turn golden.

*I like mine soft, so I try and get them out just before they develop any color, I bake them for about 6 minutes.

Thursday, March 13, 2008

Dinner Is Served

I've posted this recipe before but it bears repeating. Tilapia is a slightly sweet firm white fish, it is very versatile and reasonably priced. This is an easy, fast, and surprisingly delicious (and extremely kid friendly) recipe. This can literally go from the fridge to the table in 15 minutes... seriously. With 2 minutes more prep you can turn out an extra batch for the freezer... it reheats beautifully.

Cornflake Crusted Tilapia

1 lb Tilapia filets (4-6)
2.5 c cornflakes, crunched up
1 egg, beaten
1/4 c flour
2T spice rub*
2T oil


preheat oven to 400 baking time 10 mins

Coat the bottom of a large rimmed baking sheet with the oil, spread to coat evenly and set aside. Line up three pie pans or shallow bowls or plates. Place the flour and spice rub in one and whisk together. Beat one egg in the 2nd pie pan. Pour the crunched up Cornflakes in the third (I just crunch them with my hands). Dip each filet, one at a time, in the flour turning to coat evenly, the egg mixture and then the cornflakes. Place them on the oiled baking sheet. Bake for 5 mins, turn over and finish baking for an additional 5 minutes.

each filet is 200 calories

*Spice Rub (adapted from Rachael Ray)
1 1/2 tablespoons (1 1/2 palmfuls) sweet paprika
1 1/2 tablespoons (1 1/2 palmfuls) ground cumin
1 teaspoon (1/3 palmful) dried oregano
1 teaspoon (1/3 palmful) ground coriander
1 1/2 teaspoons (1/2 palmful), coarse kosher salt

Mrs Furious Food TV... You can watch me make it!

Wednesday, February 6, 2008

Dinner Is Served

I've posted this recipe before but today I've updated it with both a photo and a video.
This is one of my go to recipes. It is super fast, easy, and sophisticated. If you haven't tried this yet you are really missing out. Seriously folks this is FANTASTIC. Of all the recipes I have ever created this is hands down the best one and the one I am most proud of. Try it.

Brown Sugar and Ginger Salmon

salmon filets
minced ginger (prefer the jars pureed ginger you can buy... 1/2 t - 2 t per 6 oz filet)
ground coriander
s&p
brown sugar (1 T per 6oz of filet)

Heat oven to 400

line cookie sheet with tin foil (do it!) and lightly grease the foil
Place filets (I get a 12-16 oz for the three of us) on the prepared cookie sheets. Salt and pepper the filets and then dust with the coriander (like you are putting cinnamon sugar on toast). Schmear (yes you NYers will know what I mean) the minced ginger over the filets. This is totally a taste issue on how "hot" you want the salmon to be. Apply sparingly (1/2 t per 6 oz) if you don't like spice and more (2 t per 6 oz filet) if you do. Then take a tablespoon of brown sugar for each 6 oz or so of salmon and evenly crumble and press this on top of the ginger. Pat the sugar to cover the whole filet and kind of moisten it from the ginger. Place in oven for about 10 mins until desired doneness. The brown sugar should have melted into a glaze. THIS IS FANTASTIC!

175 calories for 4 oz portion


Cooking Notes:
My grocery store isn't selling the jars of pureed ginger (might have been Christopher Ranch or some such brand like the garlic) anymore... they now have it in a tube "Gourmet Garden Ginger Spice Blend"

Also I use Wild Sockeye I find it has a stronger flavor and a firmer texture. Lately I've been buying the vacuum packed frozen filets so I can make this whenever I want.. I just put the filets in the fridge the night before. Whole Foods and TJ's both have these at about $9.99/lb. If you buy it at the fish counter it is often over this and since they've thawed it for you (well for those of us who do not live in Alaska).. you don't have a lot of flexibility in terms of when you're going to make it.

Mrs F Food TV... you can watch me make it!

Tuesday, January 29, 2008

The Other White Meat

That's right people today we are talking about pork. Pork tenderloin to be exact. I've posted this before but didn't go into how I actually prepare it so today I thought I'd post both the detailed instructions but also some instructional videos.
This is one of the easiest (and leanest) roasts you can make. Seriously. As long as you don't overcook it you really can't go wrong here. I have a super simple marinade and spice rub and that's it.... pop it in the oven and you are done! It is virtually hands off. If you haven't made this before or are new to the kitchen the videos are worth watching... there's a lot of information in them that won't be included in the recipe.

Pork Tenderloin
1 pork tenderloin (about 1.25-1.5 lbs)
1/4 c worcestershire sauce
ground thyme
salt
pepper
meat thermometer


At least 30 minutes before cooking (up to overnight) place the pork tenderloin (trimming it of any excess fat if need be first) in a zip top bag and cover with the worcestershire sauce. Turn the bag to coat the meat and then place in the refridgerator until ready to cook.
Preheat your oven to 375 F.
Remove the tenderloin from the marinade and pat dry. Shake salt, pepper, and thyme onto the meat and coat evenly.
Place the tenderloin in a roasting dish or pyrex pan. Place in oven and cook for approximately 25-30 minutes until a meat thermometer reads 142 F. Take the meat out and let rest for 5 minutes before slicing. The temperature should continue to rise and should reach about 150 F this will be "medium" and is how pork should be served. Take the temperature up to 160 F if you want it to be well done, dry, and grey ;)

Each 4 oz portion is 185 calories


Cooking Notes:
Trichinosis is killed off at 137 F. Trust me pork is much better when it is still tender.
Please watch the video if you have any questions.
This is good as is but I like to serve it with apple butter or cranberry sauce.

Mrs F Food TV... you can watch me make it!



Want to see how "Take One" went down? N-I-G-H-T-M-A-R-E. This one is a "Do Not Miss" video!
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