Domestic...

This won't sound at all domestic of me, but I have to say, sometimes Take-Out is way better than cooking...

Three Words...

Canned New Potatoes...

Will's Wicked Cinnamon-Raisin Bread

Okay, here's the recipe I started Will off with. It's from an old Gold Medal Bread Machine Recipe book that I got at the supermarket about a decade ago when my dad got me a bread machine. This recipe is really good and if you have any kids that are dying to start cooking with you but like me, you're too paranoid to let near a stove yet (Will was 4, I think), it's a great way to introduce them to baking.

A 1 1/2 pound recipe makes 12 slices; a 2 pound recipe makes 16 slices. Ingredients for the 2 pound recipe will be in parentheses.

Water - 1 cup plus 2 tablespoons (2 cups)
Margarine or butter, softened - 2 tablespoons (2 tablespoons)
Bread Flour - 3 cups (4 cups)
Sugar - 3 tablespoons (1/4 cup)
Salt - 1 1/2 teaspoons (1 1/2 teaspoons)
Ground cinnamon - 1 teaspoon (1 1/2 teaspoon)
Bread Machine Yeast - 2 1/2 teaspoons (1 1/4 teaspoons)
Raisins - 3/4 cup (1 cup)

Make 1 1/2 pound recipe with bread machines that use 3 cups flor, or make 2 pound recipe with bread machines that use 4 cups flour.

Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the raisin/nut signal or 5-10 minutes before last kneading cycle ends.

Select Sweet or Basic/White cycle. (ROE'S NOTE: My machine has a Fruit/Nut cycle that I use, and it does signal when to add the raisins.) Use Medium or Light Crust color. Remove baked bread from pan and cool on wire rack.

Serving size is 1 slice. Calories -175, Fat 2g, Cholesterol 0 mg, Carbs 37g, Fiber 2g, Protein 4g. Probably about 3 points a slice for Weight Watchers like myself.

Party at Linda's Place!/Bread Machine recipes?

So Linda, is the tentative date for your holiday get-together Dec. 3? I had to check back through our other blogs to find that date, hee hee... If so, let's try and plan it here, I thought it may be fun. I'll make my cranberry-pecan stuffing (and post the recipe here).

Anyone have any good bread machine recipes? I have to blow the dust off mine; I used it a lot for a while. Will loves it and it's a great way to introduce little ones to cooking. It's virtually impossible for them to hurt themselves, you measure out all your ingredients, they pour it into the bread machine, close the lid and set the number to start things. He makes a wickedly good cinnamon raisin loaf, I can have him make that for the holiday dinner if that's something people like.

I'll look through my old bread machine recipes and post some - Linda, if you ever want to borrow my bread machine, like I said, I'll share. :-) I also have a juicer I'm more than willing to loan out if anyone wants to give it a whirl. My dad bought both for me when he was on a health kick a few years ago; the bread machine I used faithfully. The juicer, eh.

Veggie Options

We got this new vegetarian stir fry mix last night, just add veggies. And Morningstar farms is making these awesome new chicken and beef "Meal Starters". I'm so glad we actually made a trip to Stop & Shop this weekend and discovered them.

I love these...

Have you bought the new refridgerated hash brown potatoes yet? All they need is a little garlic, salt, butter, and fresh ground pepper.

Flu-Buster Smoothie!

I got this smoothie from the Super Smoothies book by Mary Corpening Barber and Sara Corpening Whiteford - their two smoothie books, Smoothies and Super Smoothies, have fantastic recipes. It's great for when you think you're coming down with a cold - in fact, I need to get some strawberries thawed for tomorrow morning to kick this one in the butt.

1 cup fresh orange juice
1 cup quartered fresh strawberries (I just thaw out my frozen ones)
3/4 cup diced papaya (again, I just thaw my frozen ones)
1 frozen banana, sliced

Combine the orange juice and strawberries in a blender. Add the papaya and banana. Blend until smooth.

Makes about 2 1/2 cups, serves 2

Weight Watchers out there - this is about 3 points - 174 calories, 1g fat, 6g fiber. 0mg of cholesterol or satured fat. 3g protein. Tasty beyond compare. I usually drink both servings because I've found the hard way that trying to blend up one serving's worth is more trouble than it's worth - two servings is still a 6-point breakfast, relatively low/normal, and it keeps me full longer. 12g of fiber in one sitting, hard to beat that!

Cornbread

Roe mentioned Cornmeal, but I've always had some serious trouble making cornbread. I've tried Martha Stewart's recipes, and the one on the side of the cornmeal package. They always come out too salty, or too dry. I remember one Thanksgiving, making some cornbread and taking it to a friend's parent's house, and had it ever turned out Salty. Should have cut it up and tasted it in advance, I suppose.

Trader Joe's mixes

Trader Joe's has good mixes, if you need some quick and easy help. Their cornbread is AWESOME. The best I've tried so far. I used it in a Mexican Cornmeal Casserole that I make from time and time, and it really tasted amazing.

Trader Joe's banana bread mix is really tasty, too. Mike and I were noshing on it the other night. :-)

Speaking of Mexican Cornmeal Casserole, that's a dish I gotta post here. I've got all these great recipes out of old Weight Watcher cookbooks that you would not believe are Weight Watcher recipes, they are so good. I'll even post the points value for any WW-ers that check in. I'm at work now, so I don't have my recipe books... have to post tonite.

:-)

Easy Sides...

Anyone else a big fan of using pre-made just add water side dishes?

For my Fabulous Cooking Friends...

So Linda suggested one of us create a separate blog for us to put our recipes into. Here it is! Let's use this as our own virtual recipe card file - no muss, no fuss. Load 'em in!

Let's start this baby off!

So, here goes, it's one of my few "I invented it" recipes.

Stacey's Favorite Tofu Burritos

1 Large or 2 Small Zucchinis (I like green ones)
1 Large can of Corn (Green Giant Nibblets work well)
1 Box of Extra Firm Tofu
1 Packet of your favorite taco seasoning (Ortega is my fave)
1 Package of Large Burrito Tortillas
1 Package of Shredded Cheese
Cooked Rice, I like to make several cups and use either brown or a package of Carolina Yellow.

Cut Tofu, and Zucchini into 1/2 inch cubes, and begin to heat in large skillet with a little oil, and a little bit of water (be careful, add the water after you've added the ingredients). If you use a little oil, it gives a little bit of browning to the tofu and keeps if from sticking. You can use a spray like PAM instead to cut the calories. Keep stirring for about 5 minutes, then add the can of corn. Stir in the Taco seasoning, and cover. Lower heat and simmer until the zucchini is tender.

Now, lay out a tortilla shell, place a little bit of your favorite shredded cheese on it, followed by a couple spoonfuls of rice. Then spoon in some of the cooked mixture, roll up, and enjoy! This is super easy, and makes a ton because you don't need to add too much to each burrito.