My Favorite Kitchen Gadget

The Bread Machine!
For me, in terms of convenience, it rivals the crockpot.

Ma machine de pain, decorated with the kids magnetic gears, 

symbolize this kitchen work horse.

Focacia:  The Ultimate Bread Machine Book

We love the smell and taste of fresh baked bread.
The aroma permeates the house and gradually
brings everyone into the kitchen. 

Lavash: The Ultimate Bread Machine Book

My Welbilt bread machine has earned a permanent place
on the kitchen counter. I use it that often.

I mastered most of the basic bread recipes that came

with my first Welbilt bread machine, 15 years ago.

When it shot craps, I immediately got another
Welbilt bread machine.

Looking to expand my bread making knowledge

I purchased The Ultimate Bread Machine Book,
by Jeannie Shapter.
This book showcases 150 recipes, including popular breads
from many countries, full-color photographs,
step by step techniques and tips.

The book's recipes use the bread machine's dough feature
(for mixing and rising the dough),

then shaping the loaves by hand and baking them in the oven,

demonstrating that most any bread machine will work.

Focacia (ready to bake)

Using fresh ingredients, will produce the best results.

Lavash (ready to bake)

Two of my family’s favorites are Focacia and Lavash,
rustic flat breads that use basic ingredients

and are quick and easy to prepare using the dough setting.

Focacia with red peppers

Baked Lavash topped with poppy seeds, sesame seeds, and fresh parmesan cheese.

This bread is delicious as a snack,
and with soups and salads.

I am still here in spirit.

Work is crazy for me the first two months of the year.

 I barely have time to read others blogs. I realize now,

I should have offered up an explanation sooner as to my lack of posts.

My load will lighten up considerably

around the week of Feb. 22nd, at which time, I look forward to

getting back into the swing of things with weekly diys.

I hope that the new year finds everyone happy, healthy and harmonious.

I offer a glimpse into diy 2010.

quartz crystals + gunmetal necklace (a thrifty purchase)

= a quality piece

Breadmaking 101

Inspiration

and the interpretation

vintage restored

Dumas' work reinvented

Breakfast Casserole

I make this breakfast casserole almost every Sunday.

It's quick, easy, and everyone likes it.

There are never any leftovers.

I use tater tots instead of hashbrowns as they help

the ingredients hold together better.

Put tater tots (or hashbrowns) in a casserole dish

and cook at 400° for 10 minutes.

Brown sausage and drain. 

Scramble 10 - 12 eggs over low heat; add salt, pepper,

or seasoning such as cayenne pepper,

drained sausage, and green onion.

You want the egg mixture slightly undercooked.

Remove tater tots and break them apart until crumbly. 

Add egg/sausage mixture to the tots and blend well.

 Using a spatula, press firmly into the dish.

Add paprika, shredded cheese, and parsley.

Bake 300° for 12-15 minutes.

Remove from oven and let setup for 5 minutes before serving.

Serve with hot sauce.

Vegetable Conspiracy?

This is a story about a kid who shunned vegetables.

We’ve all known one.

There may even be one living in your home.

My attempts at sneaking vegetables into our meals always fails,

leaving me with the feeling I have betrayed my son with my duplicity.

As a child, there were many vegetables I didn’t like but I do not recall

refusing to eat a meal just because I discovered one in the mix.

I would just pluck out the offensive morsel, usually an onion,

and continue eating.

I now eat vegetables daily, including onions.

Several times a week, I prepare Ramon noodles.
 I ate them in college and swore

afterwards that I would never eat them again.

Ha ha.

Ramon noodles are a hefty dose of carbs, but when teamed

with fresh vegetables, sans the MSG packet, it is a quick, healthy,

and economical lunch option.

I follow the instructions on the package, bringing water to a boil.

Into this, add 2 eggs, noodles, fresh broccoli, green onion,

and (precooked) thawed shrimp. When 3 minutes are up, drain off

most of the broth and pour the mixture over uncooked spinach.

Add low sodium soy sauce and pepper.

It tastes great and is nutritious.

One Saturday, my son observed as I prepared the veggies and noodles.

"I'd like to try some of that. Will you you make me some?" he asked.

!Huh?!

“Excuse me. Did I hear you say you want some of this?

These are vegetables son. See! Broccoli, green onion, spinach,”

as I pointed to each one.

“Yeah mom, I know. I want some. It looks good.”

I couldn’t believe my ears or my eyes as my 10-year-old stood

before me requesting that I make him noodles loaded with every

vegetable he despised.

I immediately wanted to touch his forehead and cheeks just to

make sure he wasn’t running a fever. Perhaps I used too much

comet while cleaning the toilets that morning.

What the hec. I made it for him then watched in awe (and shock)

as he devoured every last bit of noodle, vegetable and egg.

The kid who would leavethe table in disgust after discovering a

vegetable in his food was now a convert.

This miraculous event occurred Sat. June 13th 2009.

Exhibit A

Exhibit B

I prepare this for my son almost daily. He asks me to

make it for breakfast. Just this morning he suggested that

I bring some up to the school for lunch. When he gets

home, he often requests that I make it for his snack.

Since that historical Saturday, I have introduced him to other vegetables;

bok choy, bean sprouts, leeks, zucchini, snow pea pods and sugar snap peas.

He will not try carrots and he does not like zucchini or leeks.
I’m still pleased!

This is the story about a kid who only wanted to eat ice cream….

Mothers Day with a side of Pasta Salad

Happy Mothers Day!

For lunch:

Mediterranean Pasta Salad, served by itself

or with Grilled Chicken Breasts or Salmon Steaks

quick, nutritious, delicious!