Friday, February 26, 2010

Fluffy Mashed Potatoes

I found this recipe on recipezaar and have made it a few times now. It sounds more time consuming than it really is and don't be scared away by the eggs.

8 large potatoes, peeled and quartered
1 t. sea salt
pepper to taste
1/2 c. butter (I've used less and still have good results)
3/4 c. milk (use less milk if potatoes are small, maybe start with 1/2 c. and go from there)
1/2 c. sour cream
2 eggs

1 - In a large pan, boil potatoes until tender, 15-20 min.
2- Drain water, and add remaining ingredients.
3- Mash until smooth, with a potato masher. I've never before made mashed potatoes with a potato masher and was surprised at how fast it was. Don't use a mixer, they'll be gooey if you do.

Wednesday, February 24, 2010

Peanut Noodle Dinner

This is a favorite meal at our house. It’s easy to switch up the meat and vegetables with whatever you have available. Dan calls this version “Porky Peanut Surprise”. Serves 4.

8 ounces flat noodles (udon, lo mein, or linguine)
2 pork chops, cut into thin strips
1 cup carrots, chopped julienne style
1 cup zucchini, chopped julienne style
1 cup bean sprouts
½ cup chicken broth
3 tablespoons soy sauce
3 tablespoons peanut butter
1 ½ tablespoons honey
1 teaspoon minced fresh ginger
3 cloves garlic, minced
¼ teaspoon cayenne pepper (optional)
¼ cup chopped green onions
¼ cup chopped peanuts

1. Cook noodles until tender according to package directions. Drain.

2. Add a tablespoon of oil to a deep skillet and stir-fry the pork chops, carrots, zucchini and bean sprouts until meat is cooked through and vegetables are crisp-tender. Remove from skillet.

3. Using the same skillet, combine chicken broth, soy sauce, peanut butter, honey, ginger, garlic and cayenne pepper. Cook over medium heat until peanut butter melts and is heated through. Add stir-fry and noodles and toss to coat. Garnish with green onions and peanuts. The sauce will thicken as it cools.

Monday, February 1, 2010


This is a great flatbread recipe that goes well with curry or cut into wedges and dipped in hummus.

2 ½ cups bread flour
¼ cup whole wheat flour
1 pkg (2 ¼ teaspoons) yeast
2 teaspoons sugar
1 ½ teaspoons salt
1 cup water, room temperature
¼ cup plain yogurt
1 tablespoon olive oil

1. Combine the flours, yeast, sugar, and salt in standing mixer and mix with paddle attachment until blended. Add the water, yogurt, and olive oil and mix until a shaggy dough forms.

2. Switch to dough hook and knead on medium speed until smooth, about 8 minutes. Add additional bread flour as needed for the dough to clear the sides of the bowl but stick to the very bottom.

3. Shape dough into a large ball, transfer to a lightly oiled bowl and cover with plastic wrap. Allow to rise until double, 45 minutes to 1 hour. (At this point, the dough can be punched down, wrapped tightly in plastic wrap, and refrigerated for up to 2 days.)

4. Take dough out and divide into 8 equal portions, roll into balls and let rest for 10 minutes.

5. Roll each ball out into a 6-inch circle using a rolling pin.

6. Heat a 12-inch skillet over medium-high heat until hot. One at a time, lift the dough and gently stretch about 1 inch larger, then lay it in the skillet. Cook until small bubbles appear on the surface, flip and continue to cook until the bottom is speckled and deep golden brown in spots.

7. Optional: brush cooked bread with butter and sprinkle with kosher or sea salt.