Turkey shepherd's Pie, 40 Minute Rolls

So much for posting everyday huh. We do eat everyday. With 4 boys that is a given! I just got distracted for a while.

Another thing I didn't think through is how often I repeat dinners. I'm sure any readers don't need to know how to roast a whole chicken every two weeks.

So now I am changing things up again. I'll post what we are having as I have time. When I have a new, winning recipe, like today, I'll include the recipe.

This past grocery trip I didn't have my full menu planned out. Now I am paying for it. Yesterday I pulled a lb of ground turkey out of the freezer with no set plan for it. I have pretty much run turkey burgers into the ground. Bri is wanting more beef again. We have also had enough Mexican for awhile. What's left? So I googled recipes and found shepherd's pie. Unsure what the family would think, I used an old trick of having the kids help make it. That way, since they had a hand in the preparation, they would be more excited to try something new. That and dessert to bribe with. ;-) So here it is.

Turkey Shepherd's Pie

2 Tbl oil
1 onion, chopped
1-2 stalks celery, sliced thin
2 lbs ground turkey (I just used 1 lb)
1/4 cup flour
1 tsp salt
1 tsp pepper
1/2 tsp thyme
3 cups chicken broth
2 carrots, sliced into thin coins
1/2 cup frozen peas
3-4 cups prepared mashed potatoes, slightly thinned with milk if necessary
1 cup grated cheddar cheese

* preheat oven to 400
* prepare mashed potatoes
* Cook onion and celery in oil with meat until meat is no longer pink
* sprinkle flour over meat mixture along with salt, pepper, and thyme
* stir in broth, bring to boil
* stir in vegetables, cook 5 minutes
* Pour into a 9x13
* spoon potatoes over mixture, spread evenly
* sprinkle with cheese
* bake 25-30 minutes

40 Minute Hamburger Buns

Makes 12 buns or use smaller balls to make rolls

2 Tbl active dry yeast
1 cup plus 2 Tbl warm water (110-115*)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp salt
3-3 1/2 cups flour (I used 1/2 cup rye)
In a mixing bowl, dissolve yeast in warm water. Add oil and sugar; let stand 5 minutes. Add the egg, salt and enough flour to form a soft dough. turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. divide into 12 pieces; shape each into a ball. Place 3 inches apart on greased baking sheets. Cover and let rest 10 minutes. Bake at 425 for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.

Chicken Lasagna, French bread, Tossed Salad

Chicken lasagna is a favorite around here. Easy to throw together, great way to use up leftover roast chicken, and it tastes great! I got this recipe from the Gift Dept Mgr. at Better Book Room, Kay Decker, back in the early 90's.

Chicken Lasagna

8 oz lasagna noodles (I use the no boil kind)
1/2 cup onion, diced
1/2 cup diced green bell pepper
3 Tbl butter
1 can crm chicken soup (I use homemade crm of mushroom)* Recipe to follow
1/3 cup milk
1/2 tsp dried basil
24 oz carton cottage cheese
2 cups diced,cooked chicken
2 cup shredded cheddar cheese
1/2 cup grated parmesan cheese

In large skillet, saute onion and bell pepper in butter til tender. Stir in soup,, milk, and basil.

lay half the noodles in a 13x9 in. baking dish. Top with half each of the sauce, cottage cheese, chicken, and cheeses. Repeat layers. Bake in a 350 degree oven 45 minutes.

Cream of Mushroom Soup Cubes
This recipe came from my friend Gwen's web site. Gwen's Nest.

2 Tbl butter
1 lb fresh mushrooms
2 tsp lemon juice
1 tsp worcestershire sauce
2 tsp minced onion
1 tsp dried thyme
1 bay leaf
1 tsp salt
1/2 tsp pepper

Chop mushrooms in small pieces. Saute in the butter. Add remaining ingredients. Cook down until moisture is absorbed. Scoop into flat log shape, cut into 12 cubes. Freeze in wax paper until solid. Store in airtight container in freezer.

To make soup: In skillet, melt 2 Tbl butter, stir in 1/4 cup flour until smooth paste forms. Then stir in 1 cup of milk and one mushroom cube. Stir until slightly thickened. Use in recipes calling for cream of Mushroom soup.

Bread Machine French Bread

I got this recipe from my Sister-in-law, Laura, several years ago. I break out the bread machine a couple times a month to make these loaves. You can use straight bread flour, or I sometimes mix it up and use part whole wheat or rye flour.

1 1/4 cup warm water
2 tsp sugar
1 tsp salt
3 1/2 cups bread flour (AP works as well)
1 1/2 tsp yeast
1 Tbl corn meal
Glaze: 1 egg, 1 Tbl water

Place 1st 5 ingredients in bread machine in order given.Select dough setting. Let it go. When setting is complete, turn onto a lightly floured surface and divide in half. Roll each portion into a 10x8 inch rectangle. Roll up jelly roll style. Place seam side down on a lightly greased baking sheet sprinkled with the cornmeal. With a sharp knife, put 3-4 shallow slashes into the tops of each loaf. Combine egg and water, brush on loaves. Cover and let rise in a warm place until doubled, about 1 hour. Remove covering and bake at 375 20-25 minutes.

Tossed Salad

Pretty much anything you have on hand and like in your salad goes. We like romain lettuce, fresh spinach leaves, grated carrot, diced red onion, sliced fresh mushroom,cucumber is available. Dressing of choice, croutons and sunflower kernals.

Garlic Bread

garlic bread

garlic bread by herbalrootszine.
i love making this bread. it is so easy and so tasty!

start by mixing 2 tablespoons of yeast with 2 tablespoons of honey or raw sugar. add 1 tablespoon of sea salt and 2 cups of hot water (about 115 degrees f). let sit until bubbly and add about 6 cups of unbleached flour. mix in a kitchen aid or knead by hand until dough is elastic.

place in a greased bowl and cover with a towel that has been wet with hot water and wrung out. let rise 15-20 minutes. while it is rising, boil a kettle of water.

chop up 3-4 cloves of garlic. mine was starting to sprout so you can see bits of sprouted garlic in there. flatten out the dough, sprinkle with garlic and fold/knead a few times to mix in the garlic.

divide into 2 loaves, place in greased loaf pans. place in a COLD oven on the top rack. on the bottom rack, place a glass 9 x 13 pan and fill with the boiling water. turn the oven on to 425 and bake for 45-50 minutes until the top is browned.

remove from the oven and loaf pans and let cool for about 10 minutes. slice, lather with real butter and devour!!

Cat Head Biscuits From Cook's Country April/May 2010 pg 12

Cook's Country (an america's test kitchen mag) has a recipe in the latest issue called Cat Head Biscuits! They are, well, as big a s a cats head!
Here is the recipe: makes 6 biscuits
1 1/2 cups flour
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 tsp baking soda
1 tsp salt
8 tablespoons (1 stick) butter cut into 1/2 inch pieces and softened
4 tablespoons shortening cut into 1/2 inch pieces
1 1/4 cups buttermilk (sub 1 tablespoon lemon juice into 1 1/4 cups milk, let sit 10 minutes)
Preheat oven to 425. Grease 9 inch cake pan. Combine flours, bp,bs, and salt. Rub in butter and shortening,til mixture resembles coarse meal.
Using a 1/2 cup measure or spring loaded ice cream scoop, transfer 6 heaping portions of dough into prepared pan. Placing 5 around the pan and 1 in the center.
Bake until golden and puffed,20-25 minutes. Cool in pan 10 minutes, then transfer to wire rack. Serve.

Soaked Honey Wheat Bread

We have been grinding our own wheat into flour for a couple years now. Just recently though I've been reading about soaking grains.

Basically you soak grains in kefir, yogurt, buttermilk, whey or lemon juice for at least 7 hours before using them. This helps break down the phytic acid. The phytic acid is something our bodies can not digest. Soaking kind of pre-digests the grain for us thus releasing more nutrients that would otherwise just um, pass on through.

If you want to learn more about soaking grains you can google it and research to your hearts content!

I found a wonderful recipe on Well Tell Me by linemansgirl that she had adapted. I made it on Saturday and fell in love. It is a 100% whole wheat recipe, yet the loaves are soft and light. Not the bricks I've managed to produce the last few tries with regular recipes.

So here is the recipe and a picture. Enjoy!

Honey Whole Wheat Bread

5 tsp. active dry yeast
2 c. whole milk (I use kefir)(Leat- I used 1/2 cup yogurt and 2 cups milk)
1/4 c. honey
2 large eggs
6 c. whole wheat flour
2 tsp. sea salt
6 T. unsalted butter

I grind my grain and add 1 1/2 c. kefir to it. Put damp cloth over the top and set in a warm place overnight.

The next morning dissolve the yeast in 1/2 c. milk or kefir heated to 105 to 115 degrees and let stand until foamy. Stir in the honey, eggs, salt and butter. Then I kind of knead this all in to the flour kefir mixture (you can also use a stand mixer). Now knead on a lightly floured surface until smooth and elastic, 5-7 minutes. Transfer to lightly oiled bowl and allow to rise until doubled in size 1 1/2 - 2 hrs.

Butter two 9 x 5 loaf pans.

Punch down the dough. Divide into two pieces. Flatten each piece of dough out and roll it into an oval log, sealing edges as you roll. Place the log seam side down in greased loaf pans. Allow the loaves to rise in a warm place until doubled in size, 45-60 minutes.

Bake at 375 until honey brown and sounds hollow when tapped upon. Cookbook says 35-40 minutes, but my oven only takes around 25 minutes. Also, if your dough needs extra rising time then ignore the times in the recipe.

Pita Bread

From Food Network
makes 16 pitas

Ingredients

* 1 teaspoon dry yeast
* 2 1/2 cups warm water (approximately 105 degrees F)
* 2 cups whole wheat flour
* About 4 cups unbleached all-purpose or bread flour
* 1 tablespoon salt
* 1 to 2 tablespoons olive oil

Directions

You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a castiron or other heavy skillet or griddle at least 9 inches in diameter.

Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours.

Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add white flour, one cup at a time. When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours. Gently punch down. Dough can be made ahead to this point and then stored, covered, in the refrigerator for 5 days or less.

If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag. This will give the dough a chance to expand when it is in the refrigerator (which it will do). From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up to one week. The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread. Dough should be brought to room temperature before baking.

This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. You can also of course make smaller breads. Size and shape all depend on you, but for breads of this dimension the following baking tips apply:

Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees. Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack.

Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full "balloon" or until it is starting to turn lightly golden, whichever happens first. If there are seams or dry bits of dough - or for a variety of other reasons - your bread may not go into a full "balloon". Don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently "balloon." But even then, if you're like us, it won't always "balloon" fully and you won't mind because the taste will still be wonderful. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft). When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above. You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads.

Artisan Bread

From Well Tell Me

So.............here is the Artisan bread we have been using.
In a bowl, bucket,whatever:
1 1/2 Tbsp yeast
1 1/2 Tbsp salt
6 1/2 cups flour (all purpose is fine but you can play with this and add fresh ground and even herbs etc.)
3 cups warm water
You stir this together until it is all moist and there are no dry clumps.
Let it sit on the counter for 2 hours. It is really moist!
To form----------sprinkle with flour and take a piece of dough the size of a grapefruit----------sprinkle your hands and the dough with flour to prevent sticking. (The hardest thing about this is that I wanted to work the flour into the dough so it wouldn't be sticky. You really don't need to, just sprinkle flour on and form the dough into a round bun shape.)
Put your dough on a cookie sheet or pizza peel that is liberally coated with course corn meal or course flour. Let it raise for 40 minutes. Sprinkle the loaf with a light dusting of flour and slash a couple of times.
About 20 minutes into the raising time pre heat your oven to 450 degrees. If you use a baking stone it should be put in the oven to pre-heat. Also place a pan in the over to hold water.
After the 40 minutes slide the dough unto the heated stone in the oven and put 2 cups of water into the pan that is in the over. This steams the bread and causes a hard crust. Bake about 30 minutes. I guarentee the whole loaf will be gone in no time at all!
This recipe make 4 med. round loaves. The rest of the dough can be put in the fridge for up to 10 days. When you want fresh bread take out a chunk, form and let raise 40-90 minutes (because the dough is cold) and bake like above. HTH Sorry this is so long.

Bread Bowls

Bread Bowls
From Quick Cooking Sept/Oct 2002 pg. 34

1 cup warm water plus 3 tablespoons (70-80 degrees)
2 tablespoons oil
1/4 cup grated Parmesan cheese
1 teaspoon sugar
1 teaspoon salt
3 cups bread flour (I use 2 cups white;1 cup wheat)
2 1/2 teaspoons yeast

Place all in bread machine in order suggested by manufacturer. Select dough setting. When cycle is complete,turn dough onto lightly floured surface. Divide into fourths (I make 6)Shape each into a ball. Place on greased baking sheet. Cover and let rise in a warm place until doubled. (about 30 minutes)

Bake at 400 degrees for 15-20 minutes or until golden brown. Cool. Cut top fourth off each roll;carefully hollow out bottom,leaving a 1/4 inch shell. fill with chili,chowder or stew.

Bread Machine French Bread

Bread Machine French Bread
From Laura Brooks 11/06

1 1/4 cup warm water

2 tsp sugar

1 tsp salt

3 1/2 cups bread flour (I use 1/2 whole wheat)

1 1/2 tsp yeast

1 Tablespoon corn meal

glaze: 1 egg beaten with 1 Tablespoon water

1. Place first five ingredients in breadmachine in order given.

2. Select dough setting. When cycle is complete; turn out onto lightly floured surface.

3. Divide dough in half.

4.Roll each half into a 10x18 inch rectangle.

5. Roll up jelly roll style,pinch seam to seal.

6. On a greased baking sheet,sprinkle corn meal.

7. Place loaves seam side down.

8. gently make 3-4 diagonial slashes on loaf tops.

9.Cover and let rise until double.(1 hour)

10. Gently brush egg/water mixture over loaves

11. Bake at 375 20-25 minutes.

Soft Garlic Bread sticks

Soft Garlic Bread sticks
From Quick Cooking Sept/Oct 2003 pg 19

Bread Machine Recipe

1 cup plus 2 tablespoons water (70-80 degrees)
2 tablespoons oil
3 tablespoons grated Parmesan cheese
2 tablespoon sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
1/4 teaspoons dried basil
3 cups bread flour (I use 1 cup whole wheat,2 cups white)
2 teaspoons active dry yeast
1 tablespoon butter,melted

In bread machine pan,place the first 9 ingredients in order given. Select dough setting. When cycle is completed,turn dough onto a lightly floured surface. divide into 20 portions. Shape each into a ball;roll each into a 9 inch rope.Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 for 18-22 minutes or until golden brown. Remove to wore racks. Brush warm bread sticks with melted butter. Yield:20 bread sticks

Ham on Sweet Potato Biscuits

Posted by Twila lite on TOH BB 7-24-09

Ham on Sweet Potato Biscuits

1 large sweet potato
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
2 tablespoons packed brown sugar
1 teaspoon grated lemon zest
1/2 cup (1 stick) butter, softened
2 tablespoons milk
1 pound better smoked ham, sliced paper thin
# Scrub and pierce the sweet potato and microwave it on high until soft, about 10 minutes. Peel and puree in a blender or food processor. Measure out 1 cup.




# Blend together the sweet potato, brown sugar, lemon zest, soft butter, and milk.




# Mix the flour, baking powder, salt, and other spices together in another bowl.




# Gradually and lightly stir the flour mixture into the sweet potato mixture until a ball forms. (If it seems more gooey than doughy, add more flour a little at a time.)




# Roll the dough out on a floured surface to a thickness of 1/2 inch and cut the biscuits with a 3-inch cookie cutter. Pierce each biscuit a few times with a fork.




# To bake the biscuits, place them on an ungreased baking sheet in a preheated 425° oven and bake until golden brown, about 10 minutes.




# To finish, split the sweet potato biscuits in half and fill with ham. Serve warm. Makes 10-12 biscuits.

Homemade Tortillas

Homemade Tortillas

3 cups flour
2 tsp baking powder
1 tsp salt
4-6 Tbl shortening
1 1/4 cups warm water

1. Mix dry ingredients in a large bowl.

2. Add shortening,cut in with a fork.

3. Add water a little at a time til dough is soft but not sticky. Knead a few minutes.

4. Pull off 10-12 small dough balls. Cover and let rest 10 minutes.

5. Preheat griddle to medium.

6. Roll each ball in a circle on a lightly floured surface.

7. Place one at a time on griddle.Cook about 30 -60 seconds on each side.

Pizza Dough for Thin Crust Pizza

Pizza Dough for Thin Crust Pizza

2 1/2 cups flour (1 cup Whole Wheat flour)
1 pkg yeast (2 1/4 tsp yeast)
1 tsp sugar
1/4 tsp salt
1 cup warm water
1 tbl olive oil
cornmeal for sprinkling

1. Mix 1 tsp sugar into warm water. Add yeast;set aside for 10 minutes until foamy.

2. Add flour,salt and oil;combine.

3. Knead on lightly floured surface for 6-8 minutes till smooth and elastic.

4. Cover and let rest 20-30 minutes.

5. Lightly grease 2 pizza pans;sprinkle with cornmeal.

6. Divide dough in half;place each half on a pizza pan. Gently spread with fingers or rolling pin.

7. Top with sauce and toppings.

8. Bake each pizza at 425 for 15 minutes.

Copy Cat Olive Garden Bread Sticks

Olive Garden

In your stand-mixer or breadmachine, mix together:
1 1/3 cups of water
4 tsp soft butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast

Step 1:
Then, roll it out into a log and divide it into 16 pieces.

Roll these pieces into cigar-shaped sticks of bread.
Arrange on a baking sheet.

Step 2:
Cover, and let rise for 45 minutes

Step 3:
Preheat your oven to 400*F.

Use your brush to butter each stick, saving some butter for later. Sprinkle with kosher salt.

Step 4:
Cook for 15 minutes.

Remove, then brush twice more and add another sprinkling of kosher salt and a light sprinkle of garlic powder.

Soft Oat Rolls

From Taste of Home's Best of Country Breads pg.49

2/3 cup oats
1/2 cup sugar
1/4 cup butter,softened
1/2 tsp salt
3/4 cup boiling water
1 pkg yeast (2 1/4 tsp)
1/2 cup warm water
1 egg, beaten
3 1/2-4 cups flour

In a mixing bowl, combine the oats,sugar,butter and salt. Stir in boiling water;cool to 110-115. Dissolve yeast in warm water. Stir into oat mixture with egg and enough flour to form a soft dough. Turn out onto a floured surface;knead until smooth and elastic,about 5 minutes. Cover and let rest for 10 minutes. Roll to 1/2 inch thickness. Cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on lightly greased baking sheets. Cover and let rise in a warm place until doubled,about 1 hour. Bake at 375 for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm. Yield about 1 1/2 dozen.

40 Minute Hamburger Buns

From Taste Of Home's Best of Country Breads Pg. 45

2 Tbl active dry yeast
1 cup plus 2 Tbl warm water
1/3 cup oil
1/4 cup sugar
1 egg
1 tsp salt
3-3 1/2 cups flour (1/2 wheat 1/2 white)

In a mixing bowl,dissolve yeast in warm water. Add oil and sugar;let stand for 5 minutes. Add the egg,salt and enough flour to form a soft dough.Turn onto floured surface;knead until smooth and elastic,about 3-5 minutes. Do not let rise. Divide into 12 pieces;shape each into a ball. Place 3 inches apart on greased baking sheets. cover and let rest 10 minutes. Bake at 425 for 8-12 minutes or until golden. Remove from pan to wire racks to cool. Yield 1 dozen.

If desired, before baking,brush with egg white and sprinkle with sesame seeds.