Hey Grandpa, What's for Supper? Part 2

[Dragonfly Ranch]

My husband gave me a 5 quart Cast Iron Dutch Oven for my Birthday. Yes, there is a method to his madness - he knows he'll get get meals from it!

So last night I made my first Beef Brisket. It was good - a bit on the fatty side for me but the flavor was really good. Served with homemade potato salad.

We had a really nice dinner on Saturday, we were suppose to go out but the reviews on the restaurant we were going to try were awful - so decided to stay home. I have better things to do with my $$ then spend in a restaurant that doesn't get good reviews. Anyway, Grilled New York steaks, garlic mashed potatoes. Then fresh from the garden carrots that I roasted with brown sugar and maple syrup. A garden fresh salad of Arugula, tomatoes, basil topped with Mozzarella and that really good local Organic Olive Oil!

So we had a great meal and it was way cheaper then going out and I'm glad we decided to relax and eat at one of our favorite restaurants where the food tastes just like what I would make

Sandee

 

[menageriemama]

Bloody Mary bread is in the bread machine, have a big pot of stock to throw bits and pieces from chicken processing today into

So tonight will be grilled cheese sammies and soup for dinner!

 

[TipsyDog]

Quote:
So glad you enjoyed yourself at home. I almost NEVER go out to eat anymore because I'm always disappointed. It's a curse to us made-from-scratch girls - we just cook too good ourselves!

Plus, your dinner sounds awesome and better than most restaurants in my area!

 

[Backyard Buddies]

What a great birthday present, Dragonfly Ranch! That's my favorite kind! Like Tipsy said, we do manage to do this to ourselves. That's one of the reasons that I'm teaching my kids to cook this summer. They've gotten so spoiled by good food that I warned them that they're gonna be really lousy spouses if they're going to expect that all the time. Thus, the best way around it is to be a good spouse and learn how to do it themselves!

Now, that said, tonight is supposed to be their cooking night, but we're putting it off until tomorrow because we're missing some ingredients and the car is in the shop (just a tune-up). So, since I have waaaay too many eggs here right now, I'm making a crustless quiche tonight and will serve it with a fresh salad. I'll report tomorrow on the cooking class.

 

[flgardengirl]

That is what I want to get my mom for her bday this year a cast iron dutch oven. Maybe one that would double as a skillet. Sounds like you got a nice present!

 

[Backyard Buddies]

Kids' cooking class update . . .

Tonight they learned techniques in chopping, sauteing, juicing, and steaming.

Chicken piccata, but with the chicken cut into cubes and not breaded to save some calories. It was made from lemons from our backyard that they juiced, white wine, herbs, and capers - served over fettuccini.

Steamed Zucchini

Mixed salad greens topped with steamed and diced baby beets

Sourdough bread.

 

[thechickenchick]

I got this recipe in an email yesterday and tried it out. It was fabulous and DH liked it too.


Hip to Be Square!
T. Bell's wacky Bacon Ranch Tortada SOUNDS delicious, but is it really worth the hefty stats? NAH. Our Flat-tastic Ranchy Bacon Wrap is a much better way to go!

Ingredients:
1 tbsp. fat-free ranch dressing
1 tbsp. mashed avocado
2 oz. cooked skinless lean chicken breast, chopped
1/4 cup shredded lettuce
2 tbsp. chopped tomato
1 tbsp. precooked real crumbled bacon (like the kind by Oscar Mayer) (I just cooked up some bacon)
1 La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla

Directions:
To make the filling, combine dressing with avocado in a bowl and mix well. Add all other ingredients except the tortilla. Toss to coat.

Lay tortilla flat on a clean, dry surface. Spoon filling onto the center. Carefully fold the tortilla sides toward the center, followed by the top and bottom, overlapping to enclose the filling and form a square. Press gently to seal.

Bring a skillet sprayed with nonstick spray to medium-high heat. Carefully place the wrap in the skillet, seam side down, and cook for 3 - 4 minutes. Gently flip and cook for an additional 2 - 3 minutes, until lightly browned.

Slice in half diagonally or just bite right in. Tor-TADA!

MAKES 1 SERVING

 

[Dragonfly Ranch]

thechickenchick - that recipes really sounds good - going to copy that one for sure. We just had waffles with fresh Blackberries from our berry patch. Backyard Buddies I think is it awesome that you are teaching your children to cook - and more so that they want to learn.

Sandee

 

[BettyR]

Quote:
One of my favorite things to do with my Cast Iron Dutch oven is bake bread in it.

youtube video on how to make it.

Jim Lahey… Sullivan Street Bakery…No Knead Bread

3 cups all-purpose or bread flour, more for dusting
1/4- teaspoon instant yeast
1-1/4 teaspoons salt

1. In a large bowl combine flour, yeast and salt. Add 1-1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. (If you don't use enough flour it will stick) When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

 

[Dragonfly Ranch]

Quote:
One of my favorite things to do with my Cast Iron Dutch oven is bake bread in it.

youtube video on how to make it.

http://i708.photobucket.com/albums/ww88/TheChickenLady/MyPics/Nokneadbread002.jpg

http://i708.photobucket.com/albums/ww88/TheChickenLady/MyPics/Nokneadbread001.jpg


Jim Lahey… Sullivan Street Bakery…No Knead Bread

3 cups all-purpose or bread flour, more for dusting
1/4- teaspoon instant yeast
1-1/4 teaspoons salt

1. In a large bowl combine flour, yeast and salt. Add 1-1/2 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. (If you don't use enough flour it will stick) When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Thank you this is awesome!! I'm going to start some tonight!! I love this kind of stuff. Silly - but you really made my day!

Sandee