Monday, July 27, 2009

Onion Dill Bread

Recent tweets about bread machine baking reminded me of the one I have buried deep, deep in the pantry. An old boyfriend gave it to me about a century ago. I loved the smell of the fresh bread baking and I don't remember why I let it sit so long... possibly because it only makes little one pound cubes of bread that are gone before you can even bake another one? I pulled it out last night, along with my copy of The Bread Machine Baker by Elizabeth Harbison (great book for me because all of these recipes yield 1 lb.), and threw together some Onion Dill Bread. Mmmm. mmmm. m. My girl loves helping in the kitchen and liked seeing the machine do all the stirring for us.

Onion Dill Bread
"This is a delicious "eat it hot out of the bread machine" bread. It doesn't even need butter. I have had success substituting yogurt for the sour cream for a lower-calorie treat."

2 t or 1/2 package of yeast
2 c bread flour
1/4 t baking soda
1 t salt
1 egg
1/4 c water
1/2 c cottage cheese
1/2 c sour cream
2 T sugar
2 T minced dried onion
1 T + 1 t dried dill seed (I suspect this is a typo for dill weed)
1 T butter

In a warm saucepan, combine water, cottage cheese, sour cream, sugar, onion, dill and butter, until melted.

Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Start."

Saturday, July 18, 2009

Make these. Tonight. Very little cooking involved, yummy, perfect for summer.

I'm sorry I didn't take pictures. I've made the salad a few times before and it never fails to please. The tacos are new and tasty. I doubled both recipes to bring food to our friends who just had a baby... and the leftovers are awesome the next day.

Easy Pork Tacos

America's Test Kitchen, 30 Minute Suppers
Serves 4

1 1/2 C chopped mango (about 2)
1 small red onion, chopped fine
1/2 cup chopped fresh cilantro
2 tablespoons juice from 1 lime
salt and pepper
2 teaspoons vegetable oil
2 teaspoons minced chipotle chiles in adobo sauce
1 1/2 pounds ground pork
1/2 cup shredded Monterey Jack cheese
12 (6-inch) corn tortillas

1. Combine mango, half of onion, 1/4 cup cilantro, 1 tablespoon lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper in medium bowl; set aside.

2. Heat oil in large skillet over medium-high heat until shimmering. Add remaining onion, chipotle chiles, and 1/2 teaspoon salt and cook until onion is softened, about 3 minutes. Stir in pork and cook until no longer pink, about 5 minutes. Off heat, stir in remaining cilantro, remaining lime juice, and cheese. Season with salt and pepper.

3. Stack tortillas on plate, wrap with plastic, and microwave until pliable, about 1 minute. Serve with pork filling and mango salsa.

Southwestern Black Bean, Corn, and Tomato Salad

Real Food Magazine
Serves 4
2 C fresh sweet corn kernels (from 2 medium ears) or thawed frozen corn
1/2 tsp salt, preferably kosher or other coarse salt
1 garlic clove, minced
1 (15 oz) can black beans, rinsed and drained
1 pint grape or cherry tomatoes, halved
1/2 avocado, cubed
1 jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
1/4 cup chopped cilantro

Bring 1 inch of water to boil in a medium saucepan. Add corn and simmer until just tender, about 2 minutes; drain and let cool. If using frozen corn, prepare according to package directions.

Sprinkle salt over minced garlic on a cutting board and mash with the flat side of a large knife to make a paste.

Combine corn, garlic paste, beans, tomatoes, avocado, jalapeno, lime juice, and cilantro in a 5-cup non-reactive serving bowl; toss lightly. Let stand at least 10 minutes before serving to blend flavors.

Friday, July 17, 2009

Tap tap tap... this thing still on?

I was lucky to meet the beautiful, talented, and funny Superstarra Christie last week when she visited Seattle and that reminded me that I have a blog! Oh yeah! That's how Christie and I started corresponding, lo these many years ago. I think I'll just look back in my projects and blog those things I've finished, in order to catch up a bit.

If you're still reading, thank you! It seems that Ravelry, Facebook, Twitter, and life all take time away from blogging and reading blogs. But someone reminded me that I was on that fateful list (Whatever Happened to the Knit Blog Class of 2005?) and here I am!

Last year I made three Dolores Park Cowls for my dear friends. This pattern is genius in its simplicity and that is why a gazillion people have made them... I renamed the cowls for parks in my friends' neighborhoods...

Clockwise from left, Malabrigo Chunky:
- Pagoda, became The Friendly Park Cowl
- Saphire Green, became The Highland Park Cowl
- Velvet Grapes, still sitting in my stash, waiting to become my cowl!
- Tortuga, became The Steilacoom Park Cowl

Here is Kristina modeling her own cowl in Saphire Green: