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Saturday, December 25, 2010

Homemade Pizza Dough

I made my first batch of homemade pizza dough. DS9 wanted pizza for his bday party so I decided to make my own since I make everything from scratch when I can. I made two and everyone loved it. There was NO leftovers..

Here is the recipe if anyone is interested..

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DOUGH:
6 cups of unbleached unbromated flour
1 1/2 tbsp of coarse kosher salt
1 1/2 tbsp of yeast
3 cups of water (100 degrees).

Directions:
• Mix the water, yeast and salt, add 3 cups of flour,
• Stir add the remaining 3 and stir or mix lightly until most all dry ingredients are mixed, do not knead..
• close the bowl with a lid, but not airtight.
Let stand on the sink or other place for 2 hours total.

To make pizza:
I got my recipe from HERE

Wednesday, December 8, 2010

Almond Buttermilk Scones Recipe

I've made these scones twice now. I found this recipe online and adjusted some ingredients to make them organic and a bit more healthy. This has become our favorite scone recipe.

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Ingredients

1 1⁄2 cups unbleached unbromated flour (plus additional flour for kneading)
1 cup whole wheat pastry flour
1⁄2 cup ground almonds
1⁄2 cup sugar
1 tablespoon aluminum free baking powder
1 teaspoon sea salt
2 Organic Large Eggs
3⁄4 cup Organic or homemade Buttermilk
1 teaspoon organic almond extract
2 tablespoons Organic or homemade Butter, frozen (in one chunk)
16 whole

Directions

1. Heat oven to 375 degrees. Line one large or two medium baking sheets with parchment paper

2. Combine flours, ground almonds, sugar, baking powder and salt in a large bowl. Use a whisk to thoroughly combine them. In a second, smaller bowl, whisk the eggs, buttermilk and almond extract until well combined.

3. Using the large holes on a hand-held grater, grate the frozen butter directly into the flour mixture, then stir to evenly distribute the butter. Now add the buttermilk mixture and stir until the two mixtures are barely combined.

4. Turn the dough onto a well-floured surface and knead very briefly, just 4-6 turns of the dough. Cut the dough mass in half and gently, without overworking the dough, form each half into a disk that’s about 6 inches wide. Flour the blade of a large, sharp knife and cut each disk into 8 wedges; do not turn or twist the knife; cut straight down with a single stroke for each slice.


5. Transfer scones to the baking sheet(s), placing them about one inch apart. Gently press a whole almond into the center each scone. Bake 18-20 minutes.

Homemade Butter Recipe

Have you ever wanted to make your own butter but thought it was going to be to tedious. First thought is shaking it in a glass jar for a long time and getting exhausted thinking about it? Or thinking you need a butter churn! Well you don't. Here is a great recipe I found that is easy to make and all you need is a mixer, heavy cream and salt if you desire..

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Ingredients:

6 cups heavy cream
salt to taste

Yields about 1 lb of butter

  • Place the heavy cream in the mixer and turn mixer on medium high speed.
  • Let it mix and mix until you see the mixture separating. This should take you about 10 minutes.
  • When the contents of your bowl starts to splatter a little, it’s a good sign that you’re done. This means that the buttermilk has separated out from the solids.

Strain the Buttermilk

  • Set a mesh strainer over a bowl
  • Pour the butter and buttermilk through the strainer
  • Knead the butter to squeeze out any excess liquid
  • Gather the butter into a ball and knead it
  • When all the liquid is out of the butter, you’ll wind up with a ball
  • Add salt, if you like
    If you prefer salted to unsalted butter, knead in a little bit of kosher salt. I didn’t do this, but I’d use 1/2 tsp. – 1 tsp. Definitely start with less and taste as you go
  • If you want to keep the buttermilk, place this into a sealed container and it will keep in the refrigerator for about 2 weeks.
  • Keep butter out of the fridge or it will go hard. Will keep in airtight container for 2 weeks.

Tuscany Burgers Recipe

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Ingredients

1 fresh garlic clove, minced
1⁄4 cup peeled and finely diced
yellow onion
1⁄4 cup finely diced tomato
1⁄4 cup seeded and finely diced red bell pepper (or green)
1⁄2 teaspoon basil
1⁄2 teaspoon oregano
sea salt & black pepper to taste
1 pound Organic Ground Beef
1 Organic Extra Large Brown Eggs
3 tablespoons Organic or homemade Salted Butter
2 Vidalia onions, peeled and thinly sliced (large)
Organic Part Skim Mozzerella Cheese

Directions

In a medium mixing bowl, combine the garlic, diced onion, tomato, red bell pepper, basil and oregano. Add sea salt and pepper, and mix well. Cover with plastic wrap and set aside.

In a large mixing bowl, combine ground beef, egg, sea salt and black pepper.

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Shape into eight 4-inch round, flat patties. Carefully place a tablespoonful of the vegetable filling in the center of one patty

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Top with a second patty, press down firmly, and shape into a round, carefully sealing the sides by pinching together. Repeat with the remaining patties.


In a large skillet, heat the oil over medium-high heat and saute the sliced onions (preferably Vidalia) until lightly brown. Transfer to a bowl and keep warm.

Brown the hamburgers for about 5 minutes on each side, or until cooked to medium. Top with sliced mozzerella cheese for a masterpiece cheeseburger. Return the browned onions to the skillet and warm over low heat.

Serve on Homemade Hamburger Buns

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Homemade Hamburger Buns

I made my first batch of homemade hamburger buns the other night so DS11 could have his favorite dish.. Cheeseburgers. I will post the recipe for my Tuscany Stuffed Burgers that I made to go with these hamburger buns shortly.

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Homemade Hamburger Buns

1 cup milk
1/2 cup water
1/4 cup unsalted butter
4 1/2 cups flour (unbleached, whole wheat, or a mix)
1 package instant yeast or 2 TBS of instant yeast
1 tablespoons honey
1 1/2 teaspoons salt
1 egg, room temperature
  • Heat the milk, water, honey and butter until butter is melted. Check temperature. Depending on the temperature, let cool to 120F.
  • Carefully beat in egg.
  • Mix 2 cups of the flour, yeast, and salt.
  • Mix into the milk mixture.
  • Stir in the rest of the flour, 1/2 cup at a time. Beat well after each addition.
  • When the dough pulls together, (it will form a soft ball) turn it out onto a floured surface and knead until smooth and elastic. This should take about 5 minutes.
  • Divide dough into 12 -16 equal pieces. This will depend on the size you want for the finished bun. Shape into smooth balls, flatten slightly, and place on a baking sheet covered in parchment paper.
  • Let rise for 30 to 35 minutes.
  • When buns have almost doubled bake at 400 degrees for 10 to 12 minutes.

Saturday, December 4, 2010

Oatmeal Breakfast Squares Recipe

Another recipe I received from my daughter's health class.

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Ingredients:

4 cups organic quick oats
2 large free range organic eggs
2/3 cups extra virgin olive oil
1 cup homemade brown sugar (recipe below)
1 tsp sea salt
3 tsp aluminum free baking powder
1 1/2 cups organic milk
2 tsp cinnamon
2 cup unsulfured raisins

BROWN SUGAR
1 cup of organic raw cane sugar and add 1 tbsp of black strap unsulphered molasses, mix well and let stand anywhere from 15-20 minutes


Directions:

  1. Mix oil, brown sugar, and eggs
  2. Add the rest of the ingredients and mix well
  3. Bake in 9 x 13 glass pan for 25-35 minutes @ 350 degrees
  4. Recipe can be cut in half and us an 8 x 8 pan
  5. Cut in squares.
  6. These freeze well
  7. You can serve them as a breakfast or dessert

Turkey Meatballs Recipe

These were a HUGE hit at our house. The kids just loved them. I served them with homemade mashed potatoes and green beans w/ onions..

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Ingredients
1 cup panko-style breadcrumbs (Kikkoman brand was the only one I could find w/out added ingredients)
1 cup Organic Lowfat Plain Yogurt
2- 12 oz package Organic Ground Turkey, thawed
1⁄4 cup finely chopped shallots
1 tablespoon minced garlic
1⁄4 cup chopped fresh mint leaves
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
Salt and freshly ground pepper to taste

Directions

1. Heat oven to 350 degrees. Line a baking pan with foil or parchment paper. Soak breadcrumbs in yogurt for 10-15 minutes. Add remaining ingredients and mix lightly until combined.

2. Use damp hands to form mixture into 24 meatballs. Arrange them on the baking pan and bake until lightly browned, about 25 minutes. Serve hot.

Homemade Bread Recipe

I looked through a lot of homemade bread recipes and this one was my favorite. It yields two loaves. I give credit to my daughter's health class for this recipe.. I try to make four at a time (double this recipe) and freeze the bread we aren't eating. So far we are only eating two loaves a week so I am only making it twice a month.

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Ingredients:

2 TBS Active Dry Yeast
2 Cups of warm Milk (100 degrees)
1/4 cup organic sugar
1 TBS Kosher Salt
2 organic free range eggs beaten
1/4 cup extra virgin olive oil
6-7 cups unbleached unbromated flour

Directions:

  1. In a large stainless steel mixing bowl dissolve yeast in milk.

  2. Add sugar, salt, eggs, oil and 3 cups of flour and beat until smooth

  3. Stir in enough remaining flour to make a soft dough

  4. Turn onto a floured surface and kead utnil smooth and elastic (about 6-8 min)

  5. Place in a greased bolw, turning once to grease the top

  6. Cover and let rise in a warm place until double (1 hour)

  7. Punch down dough, divide in half, shape into laofs, place into two greased loaf pans

  8. Cover and let rise until double again (1 hour)

  9. Bake 375 degrees for about 25-30 minutes or until golden brown

Baked Oatmeal Recipe

We got this delicious recipe from my daughter's health class. They made it during one of their classes and it was so delicious. We've had it twice now for breakfast this past two weeks. It makes a huge batch in a 9" x 13" pan so plenty of leftovers.

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Baked Oatmeal

Ingredients:

6 cups organic rolled oats
2 cups homemade brown sugar (see below for recipe)
1 cup extra virgin olive oil
2 cups organic milk
4 organic free range eggs
4 tsp aluminum free baking powder
2 tsp sea salt
2 tsp cinnamon

Directions:

  1. Mix everything

  2. Pour into 9" x 13" glass pan

  3. Bake 350 degrees for 30 minutes or until firm

BROWN SUGAR RECIPE


1 cup of organic raw cane sugar and add 1 tbsp of black strap unsulphered molasses, mix well and let stand anywhere from 15-20 minutes

Turkey Pot Pie Recipe

This recipe was a big hit for us. Instead of making a pot pie using pie crusts this recipe calls for very delicious Rosemary Biscuits.. You're family will want seconds of this dinner..

Turkey Pot Pie

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Ingredients


4 tablespoons Organic or homemade Butter
6 tablespoons flour
3 cups turkey or chicken broth
2-3 tablespoons chopped fresh parsley (or 1-2 teaspoons dried parsley flakes)
1-2 teaspoons dried basil
1⁄2 cup Organic Heavy Cream
Salt & pepper
3 carrots
1 onion
1 stick celery
2 or more cups cooked and cubed cooked Organic Turkey
2⁄3 cup peas
1 recipe Rosemary Buttermilk Biscuits(Directions and Ingredients BELOW)

Directions

1. To make sauce: Melt butter in a large, heavy saucepan over medium-low flame. Stir in flour until smooth; cook over low flame, stirring often, about 10 minutes. Whisk in the warm broth, parsley and basil. Let it simmer slowly, stirring often, about 10 minutes. The mixture will thicken into a sauce. Stir in cream and season to taste with salt and pepper. Keep sauce warm.

2. To make vegetable-turkey mixture: Add water to a depth of 2 to 3 inches to a medium saucepan; bring to boil. Meanwhile, dice the carrots, onion and celery. Add them to the boiling water; cook at a strong simmer until vegetables are crisp-tender, about 5 minutes. Drain and stir cooked vegetables, turkey and peas into sauce. Simmer 2-3 minutes, then lower heat to lowest flame and keep mixture hot.

3. To make biscuits: Heat oven to 350 degrees. Butter a 9-by-13-inch dish, one that is at least 3 inches deep. Prepare biscuit dough according to recipe directions. Cut biscuits into 10 or 12 three-inch rounds with a sharp knife and a cup, or with a round cookie cutter.

4. To bake: Spread hot turkey-vegetable in the baking dish; top with biscuits and bake until sauce is bubbly and biscuits are high and golden, about 20 minutes. Serve hot from the oven.

Rosemary Biscuits

Ingredients

3 cups Unbromated Unbleached Flour
1 cup whole wheat pastry flour
1 1⁄2 tablespoons minced fresh rosemary
4 1⁄4 teaspoons baking powder- aluminum free
1 teaspoon baking soda-aluminum free
1 1⁄2 teaspoons sea salt
1 1⁄2 sticks Organic or homemade Butter, frozen
2 cups Organic or homemade Buttermilk

Directions

  • Heat oven to 425 degrees. Place flours, rosemary, baking powder, baking soda and salt in a large bowl; whisk to mix them together thoroughly.

  • Using the large holes of a hand-held grater, grate the frozen butter directly into the flour mixture. Stir lightly and briefly to combine.

  • Make a well in the center of the flour-butter mixture, pour in the buttermilk, and use a meat fork to stir until mixture just barely comes together as a dough. Transfer it to a lightly floured surface and gently but briefly knead it 4-5 turns.

  • Use a floured rolling pin or your fingers to roll or lightly press the dough out to a thickness of 3/4-inch. Use a floured 3-inch biscuit cutter or round cookie cutter to cut out rounds, taking care to slice straight down into the dough without twisting the cutter. (This will help the biscuits rise better.) Gather any dough scraps, press them together, and cut additional biscuits.

Apple Almond Crisp Dessert Recipe

We've cut down on eating sweets in our home. We now eat a dessert once a week so we can look forward to it instead of having it almost daily or several times a week. Since we removed snack foods other than fruit or string cheese the kids really enjoy the desserts I prepare for them. This one was very delicious..

Apple Almond Crisp Dessert

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Ingredients

2 1⁄2 pounds medium-sized apples (about 8 total)
1⁄4 cup organic sugar
4 teaspoons fresh lemon juice
1 1⁄4 cups finely sliced almonds, divided
3⁄4 cup brown sugar(I have a recipe to make this from scratch) SEE BELOW
1⁄2 cup rice flour
1⁄2 teaspoon salt
1⁄2 teaspoon ground cinnamon
5 tablespoons Organic or homemade Butter, cut into small pieces
1 pint Organic Heavy Whipping Cream, whipped with a little sugar and vanilla (This is the topping)

To make Brown Sugar from Scratch

1 cup of organic raw cane sugar and add 1 tbsp of black strap unsulphered molasses, mix well and let stand anywhere from 15-20 minutes


Directions

1. Heat oven to 375 degrees. Butter a 9-by-13-inch or similarly sized baking dish.

2. Peel and thickly slice the apples. Place them in the baking dish and toss them with the white sugar and lemon juice. Spread apples out.

3. Make topping: Place 1 cup of the sliced almonds in a plastic zip lock bag, place bag on counter and crush the almonds with the flat side of a cleaver or other heavy object. (You can also do this in a food processor, but take care not to over process the nuts.) Combine crushed almonds with brown sugar, rice flour, salt and cinnamon in a bowl. Use your fingers to work the butter into the mixture until mixture is crumbly (or you may do this in a food processor using pulse the button).


4. Sprinkle topping evenly over apples. Bake 25 minutes. Sprinkle crisp with remaining sliced almonds and continue baking until fruit is tender and bubbly and topping is golden brown, about another 10 minutes. Serve warm or at room temperature with whipped cream.

Pumpkin Muffins Recipe

Pumpkin Muffins
This batch made us about 48 muffins. They were perfect to eat for a whole week if you don't want to be in the kitchen for all three meals a day each day. The kids LOVED them.!

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Ingredients

1 cup honey
1⁄2 cup olive oil
4 Organic large eggs
15 ounces pumpkin puree (or 1 1/2 cups cooked and mashed fresh pumpkin)
2 3⁄4 cups whole wheat flour
1⁄4 cup regular rolled oats
1 1⁄2 teaspoons baking powder- aluminum free
1 teaspoon baking soda- aluminum free
1 teaspoon cinnamon
1⁄2 teaspoon cloves
1⁄2 teaspoon nutmeg
3⁄4 cup Nature’s Path Organic Pumpkin Flax Plus Granola

Directions
1. Heat oven to 350 degrees. Generously butter two loaf pans or line muffin tins with unbleached paper muffin cups.

2. Combine honey, oil, eggs and pumpkin in a large bowl; whisk or mix until smooth.

3. Combine flour, oat, baking powder, baking soda and spices another, smaller bowl. Use a whisk to combine them thoroughly. (Or you can sift the ingredients into the bowl.)

4. Stir the dry mixture into the wet mixture until just until incorporated. Divide the batter into the loaf pans or muffin cups (fill the muffin cups about 3/4 full). Sprinkle granola over the loaves/muffins, pressing it very lightly into the surface.

5. Bake until a toothpick inserted in the center comes out clean, 40-50 minutes for loaves and 20-25 minutes for muffins. Let cool on wire racks and remove from pans. Serve warm or at room temperature.

Italian Open Face Melts Recipe

We are doing real well on our natural/organic/healthy way of eating. I thought I would share some of our recipes that we've eaten these past three weeks in case someone else out there would be interested in trying them out..


Italian Open Face Melts

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Ingredients
Ezekiel Bread
Pesto
Finely diced red onion
Diced, cooked eggplant or roasted red pepper strips
Diced zucchini or thinly sliced mushrooms
Chopped fresh tomatoes
Organic Provolone or Mozzarella (sliced or shredded)

Directions
1. Heat oven or toaster oven to 350 degrees. For each serving: Spread pesto generously on two slices of bread. Place bread slices on baking sheet, with the two slices touching each other.

2. Layer the veggies on the bread.

3. Bake until veggies are heated, 10-15 minutes.

4. Top with cheese and bake until cheese is melted and sandwich is hot, another 4-6 minutes. Serve immediately.