Posts Categorized: Weekend Cooking

This Week For Dinner – Week of 08.30.15

August 29, 2015 Food, Weekend Cooking 0

dinner

Saturday – Loaded Potato Soup – My own recipe.

Sunday – We’ll eat lunch with Aaron’s family. I plan to make the following for school lunches this week: Cheesy Corn Dog Muffins and pigs in the blanket. I also hope to get packets of fruit and veggies together so all I have to do is grab them and throw them in lunch bags.

MondayLunches – Me: Leftover spaghetti. Kids: The boy gets a cheesy corn dog muffin with mandarin oranges and pretzels. The girl gets pigs in the blanket with cheese sticks, grapes, and cucumbers with carrot sticks.

DinnerSlow cooker Korean Beef with rice and roasted zucchini, mushrooms, and onions.

TuesdayLunches – Me:  Leftover Korean Beef with Rice because yum. Kids: Regular quesadilla for the girl and a pizza quesadilla for the boy. Also berries and tortilla chips with guacamole for the girl and grapes, cucumber slices, and chips for His Pickiness.

DinnerSlow cooker chicken and gravy with mashed potatoes and roasted Brussels sprouts.

WednesdayLunches – Me: Leftover chicken and gravy with rice, I expect. Kids: Pigs in the blanket with cheese sticks, apple slices, and crackers (Triscuits for the girl and Cheez-Its for the boy). I’ll probably throw in a cookie or two for good measure.

Dinner: We didn’t get to have the sauerkraut and weenies last week due to life happening, so I moved it to this night. I still plan to have potatoes latkes with it.

ThursdayLunches – Me: I figure I’ll be wanting some Chipotle by this day, so I’ll have a veggie burrito bowl for lunch. Kids: I figured I’d either give them pigs in the blanket again or corn dog muffins again with some fruit and crackers. And also veggies.

Dinner: With my family.

FridayLunches – Me: Probably out again. Kids: Ham sandwiches, cheese sticks, carrot and cucumber slices (with ranch for the boy), and crackers.

Dinner: Kids will be with MIL and I’ll be fending for myself. Probably some GF pasta in cheese sauce for ease.

Making the list last week helped SO MUCH!! How do you plan for the week?

I’m linking up to Weekend Cooking this week. Visit for more on all things food!

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

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This Week For Dinner – Week 1

August 22, 2015 Food, Weekend Cooking 10

dinner

I cannot believe it, but school starts next week. I really can’t believe that my daughter is starting middle school. Middle. School. How did we get here?

With school starting, and all the new things middle school brings, plus having a newly minted second grader, I’m expecting time to become a premium around here. Considering school lunches around here look completely gross, I have to buckle down and pack lunches too.

Which means I need to super plan. And, since I love to share and get opinions, I’m going to post my meal plans here every Saturday. Luck you!

Sunday – Breakfast for supper most likely, since I’ll be busy getting SO MANY SCHOOL SUPPLIES ready to go, making sure obstinate children take their baths, and get to bed at a decent hour.

Monday – I have the day off, because there was no way in happy hour I was going to miss the first day of 6th grade. Since I have the day off, I plan to make spaghetti for supper. My spaghetti is my own recipe, so I have no link to it. For lunch, the kids will have ham subs, sliced cucumbers, strawberries, and a cookie. For snack, I’m packing them each an apple because they are finally in at the farmer’s market and they are soooo delicious.

Tuesday – I’m altering one of my favorite recipes for supper on Tuesday. I love Mississippi Roast, but it’s amazing when adapted for Beef Stew. Oh mama. I follow the Mississippi Roast recipe but add sliced onions, red potatoes, and big chunks of carrot. I plan to serve it over rice and have roasted asparagus on the side. For lunch, I will have left over spaghetti, while the kids will have a salad with cucumber, carrot, olives, cheese, and diced ham. On the side they will have crackers and a cookie. Snack will be blueberries and strawberries.

Wednesday – For supper, we’ll have a family favorite. The kids love sauerkraut and weenies and we haven’t had it in awhile. I was thinking of having latkes on the side. My grandmother used to make something similar all the time and, stupid me, didn’t get her recipe before she died. So I found a recipe and will wing it. She didn’t put chives on them, but it sounds so delicious I’m going to do it anyway. Opinion sought: to make it gluten free should I use gf flour or gf panko? It calls for matzo meal and I don’t really know what the consistency of that is. Lunch for me will, hopefully, be leftover Mississippi Beef Stew! The kids will have ham subs again, with grapes (grape tomatoes for the girl), and crackers. Snack will be  black olives and cheese sticks.

Thursday – For supper, we’ll eat at my aunt’s house. For lunch, since I loooove Chipotle so much, I’m going to wing it and try to recreate a veggie burrito bowl (with my own spin on it). I’ll use brown rice, black beans, roasted corn, lettuce, cheese, guacamole, cilantro, tomato, and grilled onions. I’ll make this for my daughter as well, but my son will have leftover hot dogs from the sauerkraut, mandarin oranges, pretzels, and cheese sticks. For snack, they’ll get cheese crackers.

Friday – I typically eat out on Friday with everyone from work. The kids will get ham kebabs (sliced ham, cheese, and bread on a stick), carrots, celery, and ranch for dipping, and a cookie. For snack I’ll probably send sliced cucumbers and grape tomatoes for the girl and a yogurt for the boy.

Saturday – Do this all over again!

Let’s hope making this list will help me stay organized, focuses, and get it done quickly! How do you plan for the week?

I’m linking up to Weekend Cooking this week. Visit for more on all things food!

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

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Weekend Cooking – When Cooking Slumps Hit

April 18, 2015 Weekend Cooking 9

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I am in a bonafide cooking slump. I don’t want to cook. At all. Anything. At times like this, I subsist on sandwiches and waffles with peanut butter on them.

It’s sad. And scary. It’s Spring for goodness sakes! The asparagus is growing! The Brussels Sprouts are at the Farmer’s Market! What the heck is wrong with me?

What do you do when a cooking slump hits? I search magazines, Tastespotting, Pinterest, my favorite foodie blogs, and cookbooks, for something, ANYTHING, that appeals to me. And I try to find simple things to fix. No barbecue chicken pizzas on a gluten free crust. No highfalutin’ crustless quiches. Just simple, easy, normal fare.

So, here’s my meal plan this week.

Sunday: It’s just me and the hubby, so something simple. Maybe just some pasta or soup. I think I have some gluten free noodles….
Monday: Breakfast! Scrambled eggs, bacon, home fries, and cheese grits.
Tuesday: Sauerkraut and kielbasa with potato pancakes
Wednesday: GF Macaroni and cheese, roasted broccoli, and wedge salads
Thursday: Eat with my family
Friday: Just me! And I’ll be neck-deep in readathon-ing, so actually, probably just a sandwich.
Saturday: Mississippi Roast in the crockpot cause I’ll be reading and cheering and co-hosting all day long.

What are you planning on cooking this week? What are your go-to simple meals? What do you do when you have a cooking slump?

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

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Meal Plan Sunday

October 12, 2014 Food, Weekend Cooking 5

MPSunday

 

And, so, another hectic week is behind me! Another one lies ahead! How did I do last week? Well, I was so sick on Monday, I didn’t even eat, let alone cook that fish. I still felt bad Tuesday, so Leigh’s Everything but the Kitchen Sink Pork Tenderloin came in REALLY handy. And deliciously. Everyone else had it on buns, while I had it on rice. Well, what I ate of it. Was sooooo queasy from being sick and having a migraine. Wednesday became a fend-for-yourself-night because yours truly was still dealing with the tail end of that migraine. Damn gluten, it’s so sneaky! It hides everywhere!

I sincerely hope this week goes better.

Sunday – I don’t normally cook on Sunday’s, but I am crazy craving some Spaghetti. This is how I make spaghetti, for the most part.

Diced Tomatoes, usually a big can or two smaller ones
About a pound of ground beef
Garlic, I eye ball it. Probably 3 cloves?
Olive Oil
Mushrooms
Onion
Oregano (from the garden, yo!)
Chili Powder, just a pinch
Tomato Sauce (usually from the garden, that I canned. 1 can)
Pinch of salt, some pepper

And lots of cooking, if I can swing it. Ideally, I like to let it cook all day in the crock pot. The measurements are imprecise, because I usually let my nose and tongue tell me what’s needed. Noodles for the fan, for me either gluten free noodles or zoodles, depending on my mood. Zoodles (shredded zucchini “noodles” natch) are freaking awesome, but sometimes my heart wants something nostalgic. Will probably have salad on the side.

ricebake-1

Photo Credit: How Sweet It Is

Monday – I can’t wait to try this. I found this hanging out on Pinterest, looking gorgeous and tasty. How Sweet It Is’s cheesy chicken and rice bake. Seriously. Looks SO YUM. Will probably have some sliced avocado on the side.

Tuesday Sloppy Joes. I hate them. HATE. THEM. But everyone else loves them, so I’m caving to pressure. I will most likely have rice and veggies with a couple chicken tenders. I found some gluten free ones made by Tyson I want to try! Or, quite possibly, leftover spaghetti. Depends on if I get this craving out of my system.

WednesdayPancakes!!! And BACON!!! I have tried every gf pancake mix on the market and Bisquick’s is definitely my favorite. That and lots of syrup!!! And butter!!! Can you tell I’m excited?

Thursday! – No cooking!

Friday! -No cooking!!

Saturday – Well duh, it’s Readathon day! You would not believe how close I came to missing the Readathon (it got downright scary. I thought Andi was going to have a panic attack) but I managed to get out of prior commitments! The only thing is it’s the Fall Festival at my kids school, so I MAY be out for a couple of hours. And my daughter has a DANCE to go to. Yay. Anyway, game plan on the food situation for Saturday coming up later this week. Readathon Food gets a special post.

 

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Weekend Cooking – Vanilla Blackberry Jam Ice Cream

August 24, 2014 Weekend Cooking 9

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Recently, a friend gave me an ice cream maker. He said he had one he found at a thrift store for a couple bucks and never used it, so he just gave it to me. I can’t believe it took 36 years on this Earth for me to obtain an ice cream maker. It’s at least 30 years too late.

I am in love! Because of this recipe!

For my very first time making ice cream EVER, I knew I had to keep to my sensibilities. The more unusual, the better. I love odd combinations of flavors, things that don’t sound like they would be good together, or like something few people try, or just plain ODD. In looking for recipes, I came across this recipe for Vanilla Blackberry Jam Ice Cream.

I knew it was the one. And dude. Was. I. Right.

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Whenever I making something, the first time I go by the recipe. I didn’t deviate from that course with this. The only way I’ll deviate now is to try different flavor combinations. The ice cream itself was PERFECT! The vanilla and blackberry together were DELICIOUS. The family ate about half of it and we froze the rest. The next day it was even more perfect because it was exactly like what you get at the store (out of the machine, it was like soft serve). I’m so glad I started out with this recipe. My confidence is HIGH now people. Next, mint chocolate chip!

Vanilla Blackberry Jam Ice Cream

Ingredients

  • 14-oz can low fat sweetened condensed milk
  • 1/2 cup heavy cream
  • 2 1/2 cups half and half
  • 1 tablespoon vanilla extract
  • 1/2 cup seedless blackberry jam or preserves, divided

Directions

  1. Combine sweetened condensed milk, cream, and half and half in a large bowl. Add vanilla extract and 2 tablespoons of the jam to the milk mixture. Whisk until completely combined.
  2. Pour milk/cream mixture into your ice cream maker.
  3. Meanwhile, while ice cream is churning, heat the remaining jam in a small saucepan over medium heat until jam is thin and liquid-like. Drizzle the thinned jam into the ice cream maker five minutes before the churning is complete.
  4. Transfer thickened ice cream to a freezable container and freeze overnight.

Thank you Amanda, from Amanda’s Cooking for the FANTASTIC recipe. What flavor combinations do you think would work together? After the mint chocolate chip, I’m thinking ginger peach…..

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

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Weekend Cooking: Pasta Pomodoro

June 23, 2013 Weekend Cooking 4

This is for all of those of you out there with one tomato (Trish!).

I have this friend. We used to work together, but then she managed to bust out. The stinker. Anyway, her new job isn’t very far from me, so about once a month we meet in the middle at this little hole-in-the-wall Italian place. It is authentic Italian made by Italian peoples. Ergo, it is DELICIOUS. Seriously, butt-growingly delicious. There is a dish I have gotten every time we’ve been there except the last time we went (which was a mistake. The dish I got was good, but it wasn’t as good as my regular dish. Everyone was shocked I got it, even the waiter!). I ALWAYS get the Campellini Pomodoro.

Always.

In fact, I love it so much, I finally tried to recreate it at home. I’m getting pretty close!

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Heather’s Pasta Pomodoro

1 handful of spaghetti (I use Dreamfields because it’s low carb yet still delicious)
1 diced tomato (largish, 2 if they are smallish)
minced garlic to taste (I’m up to about 6 cloves. The dish as they make it is very garlicky)
about 2 tablespoons good olive oil
a handful of sliced fresh basil
pepper to taste
parmesan cheese

Cook the pasta to package directions. As it comes to a boil, start heating the olive oil in a big skillet, on about medium. Add the garlic and let it sit. This gives the oil a chance to get all that lovely garlic flavor infused in it. YUM. Once the oil is pretty hot, add the diced tomato. Let them cook on medium for about 5 minutes or so. Once the pasta is done, add it to the skillet and mix it all together. Let it cook another couple of minutes. Take off the heat and add the basil, stirring again to combine. Serve with parmesan cheese and lovely crusty bread and a salad. It is so seriously yum!

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

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Ricotta Orange Pound Cake

May 12, 2013 Weekend Cooking 19

Edit: I posted this weekend last year. I recently made it with lemons instead of oranges and WOW. YOU GUYS. It was soooooo good. So I’m reposting, to share again!

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By special request, and the fact I had nothing else ready to post today, here is the recipe for the Ricotta Orange Pound Cake I made over the weekend. This cake was SO EASY! And oh my gosh, the flavor is fantastic, the cake has just the right consistency…. You can’t ask more of cake. You can probably tell I used my springform pan and it worked beautifully.

Ricotta Orange Pound Cake
Adapted from Laura’s Sweet Spot

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar
1 orange, zested (OR lemon)
3 large eggs
1 teaspoon vanilla extract
2 tablespoons Amaretto (or 1/2 tsp almond extract) (I used the almond extract)

Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter.

In a medium bowl combine the flour, baking powder, and salt. Stir to combine; set aside.

In bowl of electric mixer, measure out sugar and rub orange zest into sugar with fingertips. Add butter and cream together until fluffy, about 3 minutes. Add ricotta and continue to cream, until well incorporated and light, about 2 minutes or so.

With the machine running, add the eggs 1 at a time, mixing one full minute after each. Add the vanilla and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated.

Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.

Et voila! Enjoy!

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Weekend Cooking – Creamy Green Chile Chicken Enchiladas

December 1, 2012 Weekend Cooking 9

I meant to post this about a month ago, and like a lot of things nowadays, it flew completely out of my mind.

I saw this on Pinterest, of course, and decided to give it a try. My family really liked it, except for the boy of course. He is the King of Picky Eaters. Both my husband and I agreed it needed something, something a little more spicy, so next time I’m going to try throwing in a jalapeño or two. Other than that, this was a great recipe. Very easy to make. Next time I’m going to cooking it in halves, so I can freeze some!

Creamy Green Chile Chicken Enchiladas
*Serves 4-6

Filling:

3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here) (I actually left them out because beans were created by the devil)

Sauce:

2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream
8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Add salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

I chose to use the make ahead directions:

Make Ahead Instructions: Follow the recipe instructions, letting the sauce cool to warm room temperature before proceeding with filling the enchiladas. Assemble the enchiladas as directed in the recipe with the cooled sauce. Cover the baking pan with plastic wrap and refrigerate for 8-12 hours before baking. Bake according to the recipe, adding an additional 5-10 minutes if needed since the enchiladas were refrigerated. Alternately, after assembling, the baking pan can be covered with a double layer of foil and put in a jumbo-sized resealable bag and frozen for up to two months. Bake from frozen by decreasing the baking temperature to 350 degrees F and baking the enchiladas covered for 1 1/2 hours. Uncover and bake an additional 30 minutes to 1 hour until the dish is hot and bubbly.

Recipe Source: My Kitchen Cafe (melskitchencafe.com)

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

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Weekend Cooking – Cranberry Shortbread Cake

November 23, 2012 Weekend Cooking 12

This cake. This. Cake. Oh my gosh, y’all. I have a new favorite cake. It’s so easy to make (don’t let the long recipe fool you!), so very tasty (especially with a lot of whipped cream on top *drool*), and did I mention it’s tasty? Because it is. This cranberry filling makes it so holidayish! I can’t wait to make it again. And I think I’m going to try it with raspberries. Like, very soon.

Cranberry Shortbread Cake

Adapted from Singleton in the Kitchen 

For the Jam Filling:
1 large navel orange
about 1/4 cup of orange juice
1 12-ounce bag cranberries, fresh or frozen (not thawed)
About 1 cup sugar

For the Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
Pinch of salt
1 stick plus 5 tablespoons (13 tablespoons) unsalted butter, at room temperature
1 cup plus 2 teaspoons sugar
1 large egg
1 teaspoon pure vanilla extract

To Make the Jam Filling:

Grate the zest of an orange into a medium heavy-bottomed saucepan. Slice off the peel, removing the white, cottony pith that sticks to the fruit, and slice between the membranes to release the orange segments. Cut the segments into 1/4-inch wide pieces and toss these into the pan. Working over a measuring cup, squeeze the juice from the membranes — if you have 1/4 cup, great; if not, add enough additional orange juice (or water) to make 1/4 cup — and pour it into the pan.

Put the cranberries in the pan, stir in 3/4 cup of sugar, set the pan over medium heat and bring to a boil, stirring frequently. Cook, stirring almost constantly, until the cranberries pop and your spoon leaves tracks, about 5 minutes. Scrape the jam into a bowl and taste it — if it’s too tart, add more sugar to taste. Cool to room temperature. (The filling can be made up to 2 weeks ahead and stored in an airtight container in the refrigerator.)

To Make the Cake:

Whisk together the flour, baking powder, and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and smooth. Add 1 cup of sugar and continue to beat until it dissolves into the butter. Reduce the mixer speed to low and add the egg and egg yolk and, beating until they too are absorbed. Beat in the vanilla. Add the flour mixture, mixing only until it is incorporated; since this is a delicate dough, one that should not be over beaten, you might want to finish mixing in the flour by hand using a sturdy spatula. You’ll have a thick dough, one that is quite malleable.

Turn the dough out onto a smooth surface and gather it together in a ball, then divide in half and pat each half into a disk. Wrap the disks in plastic and refrigerate them for 15 to 30 minutes. (At this point, the dough can be refrigerated overnight; set it out at room temperature for about 20 minutes before proceeding.)

Getting Ready to Bake:

While the dough is chilling, center a rack in the oven and preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan (preferably nonstick) and place it on a baking sheet lined with parchment or a silicone mat.

Work with one piece of dough at a time. For the bottom layer, either roll out the dough to size between two pieces of plastic wrap — it’s an easy enough dough to roll — and lay it in the pan, or put the dough in the pan and press it lightly and evenly across the bottom with your fingertips. Spread the cranberry filling over the dough.

Unwrap the second piece of dough, but leave it on the plastic. Press and/or roll it until it is just the diameter of the pan. Carefully lift the dough and invert it on the filling, lift off the plastic and use your fingers to even it as necessary so that it covers the filling. Brush the top of the cake very lightly with water and sprinkle with the remaining 2 teaspoons of sugar.

Bake for 35 to 40 minutes, or until the top of the cake is lightly golden and a thin knife inserted into the center comes out clean. Transfer the pan to a cooling rack and cool for about 20 minutes, then run a blunt knife around the cake, remove the sides of the pan and let cool to room temperature.

This is my first post for the Holiday Pin It and Do it.

Hurrah!

See Love, Laughter and Insanity to join in. It’s always a lot of fun!

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

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Weekend Cooking – Sesame Noodles

October 28, 2012 Weekend Cooking 17

are the bomb, y’all.

I have been looking for a good noodle recipe for what feels like forever. And I *think* I’ve finally found it. It needs a couple of tweaks… (I’m not a huge fan of rice wine vinegar. It doesn’t call for garlic. And it can away use more soy sauce!) but we’re getting there. Here is the original recipe, as I first made it, which is pretty darn close to perfect.

Also, if you make it, lemme know!

Soba Noodles with Sweet Ginger Scallion Sauce.

by www.simplyreem.com

Recipe-

Ingredients-

  • Soba noodles – 1 9oz packet.
  • Salt and Pepper as per taste.
  • Sesame seeds – 2 Tbsp lightly toasted.
  • Cucumber thinly julienne optional.
  • Lime wedges optional.

For Sweet Ginger Scallion Sauce-

  • Scallions – 1 ½ cup finely chopped.
  • Ginger – 2 Tbsp minced.
  • Cilantro – ¼ cup chopped.
  • Sesame oil/ grape seed oil/ any neutral oil – 2-3 Tbsp.
  • Chili oil – 2 tsp.
  • Soy sauce – 1Tbsp.
  • Rice wine vinegar – 2 Tbsp.
  • Honey – 2 Tbsp.
  • Salt – 1 tsp, as soy sauce is salty too so be careful with the salt.
  • Black pepper – 1 tsp.

Method-

  • Mix all the ingredients for Sweet Ginger Scallion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop.
  • Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot.
  • Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like and also if you like add some julienne cucumber, give a final toss and Enjoy!!!

weekendcookingWeekend Cooking hosted by BethFishReads every weekend.  It is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. Please link to your specific post, not your blog’s home page. For more information, see the welcome post.

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