9/29/16

Cold Vegetable Ranch Salad - "Summer Salad"




This is a recipe that isn't really a recipe because you have so many options to use what you have on hand.  Aren't those kinds awesome?  Basically it's going to turn out no matter what and you can't beat that for a last second side dish! 

This recipe makes me smile because it's been in my recipe album since... forever.  Soon after our oldest daughter was born, we were expecting some old friends to visit from out of state.  I gathered a couple recipes to make while they were visiting and this was one of them.  My oldest daughter is in her 20's now...  and still, this recipe has a place in my first first recipe album.

This makes a really large salad so I usually half it and it's still enough to feed a family of 5.  Leave out what you don't have or don't like, substitute if you wish but it works best if you at least have the cauliflower, broccoli, peas, peppers and bacon and even better if you can add at least 3-5 more veggies.

Summer Salad

1 head cauliflower, chopped
1 10 oz. pkg frozen peas
1 c celery, chopped
2-3 green onions, chopped
1 tomato, chopped
1 green pepper, chopped (or yellow or orange)
1 head broccoli, chopped
1 cucumber, sliced
1 pk. dry Hidden Valley Ranch mix
1 c mayonnaise
4 hard boiled eggs, sliced or chopped
cheddar cheese cubes
bacon bits or crumbled cooked bacon

Combine the dressing mix with the mayonnaise.  Add this to a large bowl of your mixed vegetables and mix well.  Add the eggs, cheese and bacon.  Cover and chill 4 hours before serving.  Even better the longer it chills and sets.




Peas are so pretty!  And taste so good with the ranch dressing mix!


Mixing in the dressing/mayo with the chopped veggies
 





Products related to this post available through Amazon;

Large Clear Glass Wavy Serving/Mixing Bowl, 63.5 oz
Hallmark Home Clever Kitchen Everyday Collection, Medium Stoneware Serving/Mixing Bowl

 


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9/26/16

Homemade Wheat Bread - Autumn and Homemade Bread Just Go Hand in Hand







Wheat Bread 
double loaf

3 c warm water
1 T instant/quick yeast
1/3 c oil
1/3 c honey or sweetener
1 T salt
6 c hard white whole wheat flour mixed with;
1/2 c rolled oats or quick oats
1/4 c vital wheat gluten with vitamin C

Combine water, yeast, oil, honey and salt.  Add about 5 cups of the flour mix and start to mix slow in a heavy duty mixer with a bread hook.  Add 1-2 cups more flour as needed so it forms a nice ball of dough.  Let it knead about 8 minutes.  Coat your hands with a bit of oil and turn dough out onto an oiled or parchment lined surface.  Divide and form 2 loaves.  Place in greased bread pans.  Cover with plastic wrap and let raise in a warm area for about 45 minutes until doubled in size.  Bake breads at 350 for 25-30 minutes in a regular open bread loaf pan or about 45 minutes for a heavy duty, restaurant style pan with lid.  Remove and cool. You can rub butter on the top surface of the bread in the 'open' traditional style baking pans for a softer crust with a nice flavor.

I have taken to grinding my own wheat since last year but I bet you could use King Arthur Flour 100%s Organic White Whole Wheat Flour or another good quality white wheat flour if you don't have the ability to grind your own.




The photo at the top of the page was baked with a square pan/lid that I ordered from Amazon.  I like it because the slices are uniform in size and work great for sandwiches.  I've found (as silly as it sounds) that my husband is more likely to make a sandwich out of the bread if it's 'square' slices while the traditional rounded top breads are used more for slices to eat with a meal (with soup or stews or made into garlic bread, etc).

Here is picture I took of the double loaf baked in one traditional pan and then using the square sided pan without the lid so it was just a traditional looking homemade loaf.

Note:  I have found the square pans are thicker and need to be baked longer than the bread I bake in a traditional bread loaf pan (up to 15 minutes longer!).










You might be interested in these related products, available through Amazon;

WonderMill Grain Mill
Hodgson Mill Vital Wheat Gluten w/ Vitamin C - 6.5 oz
Non-GMO Project Verified Hard White Wheat Berries
USA Pan Bakeware 9 x 4 Inch Pullman Loaf Pan


    
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9/23/16

Slow Cooked Roast that Makes it's Own Gravy



We go through stages where we don't care for roasts and then suddenly we want them pretty often.  For some reason, roasts have been really popular in our house for the last couple months; and it's not even cold outside yet!  This is one I throw together often because we love the flavor of but I don't ever actually measure anything.  You can also add/delete a couple items if you wish or you have them on hand.

I know most people buy Lipton Onion Soup mixes... it seems people usually have those on hand.  I don't because I usually just whip up my own homemade version.  So in the photo below you'll see some beef soup base (beef bouillon), celery seed, onion powder and dehydrated onions.  This is what is in a store bought Lipton Soup Mix.  So basically - if you have a package on hand just use that.  If you don't, then use the items below.  :)




Another option - you can brown or pan sear the roast before hand if you wish.  I almost never do.  I haven't found it's necessary and by the time the roast is finished cooking it's a nice dark brown color anyway and the flavor doesn't seem to be affected either way.



Slow Cooked Roast

1 chuck roast
1/4 c dried minced onion
2 T beef soup base (or 2 cubes bouillon)
1/2 t onion powder
1/4 t celery seed
dash salt
1 can cream of mushroom soup
optional:  extra mushrooms, baby potatoes

Use can use 1 envelope dry onion soup mix instead of the onion, beef flavor, onion powder and celery seed.  I know some people will cringe to see it has mushroom soup in it.  My husband would too... except you really can't tell in this dish once it's cooked.  Seriously; he doesn't eat sauces or gravies if he can tell it's made with mushroom soup but this one cooks up wonderfully and adds to the flavor and texture of the gravy.  Brown the roast beforehand if you wish (not necessary).  Place in the slow cooker or crock-pot along with the other ingredients and use the empty soup can to measure out water.  Add 1 can of water to the crock, cover and cook on low for about 8 hours or high for about 6 (depends on your own crock pot).  You can add extra mushrooms if you wish and you can add some baby potatoes.  If you can, just add them for the last 2-3 hours cook time but if you need to add them at the beginning, be sure to just put them on top of the roast so they cook slower.  Remove the potatoes and roast when done to a serving dish and gently stir the gravy to mix it all before serving with the potatoes.  You could also serve with pasta, rice or mashed cauliflower.




 




Related products available through Amazon 
 (I use the Hamilton Beach with temperature probe which I love for the size but honestly I never use the meat probe at all.  I love it for the size, the seal on the lid and how well everything seems to turn out in it).

Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart (33969A)
Hamilton Beach Set 'n Forget Programmable Slow Cooker With Temperature Probe, 6-Quart (33967A)
Hamilton Beach 33461 Stay or Go 6-Quart Portable Slow Cooker
   


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