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Monday, June 20, 2011

"Oui, Oui!"

My newest *loves*!!  My new La Rochere Bee motif drinking glasses are so wonderful!  Best purchase I have made recently.  They definately add some character and charm to our dining table!






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Easy-peezy Overnight Granola

I love this recipe for a quick and easy breakfast or snack option.  My favorite way to eat the granola is sprinkled on top of yogurt with a few chocolate chips mixed in, but it is great by itself with milk and fresh fruit!  This is so easy and delicious, you'll be making this frequently. (Because it doesn't last long!!) 

Overnight (Lazy) Granola

1/2 cup brown sugar
1/2 cup oil
1/2 cup honey
1 tsp. cinnamon
2 tsps. vanilla
7 cups oats (old fashioned, not quick)

Preheat oven to 375 degrees
Mix brown sugar, oil, and honey in saucepan.  Bring to a low boil.  Remove from heat and add cinnamon and vanilla.
Pour over oats in a large bowl and stir well.  Spread oats in a jelly roll pan and bake for 10 minutes.  Stir and return pan to oven.  TURN OVEN OFF!!
Let sit for 8 hours (overnight).
Store in an air tight container.

*Edit* Make sure to place parchment paper on your baking pan.  I've noticed that my granola tends to stick otherwise.  The parchment paper makes removing the granola much easier!!

Variations:
1. Maple Pecan: Substitute the honey with maple syrup and add chopped pecans to the oats before baking.
2. With Raisins: After sitting for the 8 hours, stir in raisins.
3. Chocolate Almond:  After the granola has sat for the 8 hours, toast sliced almonds until fragrant (using a pan on the stove).  Stir, along with chocolate chips, into the granola.


Wednesday, June 15, 2011

Blog Break

I've been taking a bit of a break from blogging for a few days.  We had a long weekend away and I feel like I'm still bouncing back!  But never fear!!  That does not mean I haven't been cooking...so I have some great recipes coming your way once I get back on track!

I'm also trying out my cool, new signature...what do ya'll think?  Still have to work out a few kinks, but am excited for the new addition (even though it is small)!




Wednesday, June 1, 2011

Fresh Pasta Dough


Basic pasta dough isn't as difficult as it may seem.  The hardest part for me is rolling it out.  We don't own one of those fancy pasta machines, though I think we will be considering getting one for the future.  I don't not have the upper body strength needed to roll the dough very thin, but Andrew came up with a great technique- pulling the dough away from you while rolling with a rolling pin. (Or a wine bottle if you need some "encouragement" while straining rolling!) 
You can make spaghetti, raviolis, fettucine, etc. easily with this recipe!  The dough can even be dried and still taste fresh.

Basic pasta dough
based on the recipe in: jam it, pickle it, cure it by Karen Solomon

3 to 3 1/2 cups all-purpose flour, plus more for rolling out
1 tsp. salt
4 large eggs
1 Tbsp. olive oil

In a large bowl, mix the flour and salt.  Shape a deep well in the middle of the flour; it should look like a volcano.  Crack the eggs into the well and add the olive oil. 


Using a fork, slowly beat the eggs and oil, stirring it into the flour.  Keep incorporating the eggs into the flour until it is too stiff to mix with the fork.  Using your hands, and mix until a sticky dough forms (add more flour or water, if necessary). 
Once the dough has come together, turn it out onto a well-floured work surface.  Knead until the dough is somewhat elastic and it no longer cracks and crumbles while being handled.


Dampen a clean kitchen towel or paper towel and wrap the dough.  Let sit at room temperature for 30 minutes.
Unwrap the dough and divide into 4 equal pieces.  Roll each dough, one at a time, about 1/8 inch thick, keeping the work surface and rolling pin well floured.  Cut or use a pasta machine to make the desired shape.

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