tag:blogger.com,1999:blog-90079182333892033412024-03-13T04:13:18.127-07:00A & K in the KitchenKaitlynhttp://www.blogger.com/profile/10327748350535270727noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-9007918233389203341.post-46976821650033838392012-07-24T16:38:00.002-07:002012-07-24T16:38:25.672-07:00Minestrone (Hamburger Soup)<div class="separator" style="clear: both; text-align: center;">
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This is a fairly simple recipe that has been in my (Kaitlyn's) family for quite a while. The original recipe was handed down from my great-grandma to my mom, though no one knows where she got it from! It really doesn't resemble any traditional Italian minestrone, in content or in taste, but it sure is delicious. I've loved it since I was little, though I was a lot pickier with my veggies back in the day.<br />
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<b>Ingredients:</b><br />
<ul>
<li>1 pound of ground beef</li>
<li>1 cup of diced onion (about 1 medium onion)</li>
<li>1 heaping cup of diced potatoes</li>
<li>1 cup of sliced carrots</li>
<li>1/2 cup of diced celery</li>
<li>2 cups of cooked tomatoes - be sure to mash them up in a bowl beforehand</li>
<li>1 and 1/2 quarts of water</li>
<li>1/4 cup of rice</li>
<li>1 small dried bay leaf</li>
<li>1/2 teaspoon of thyme</li>
<li>1 basil leaf</li>
<li>4 teaspoons of salt</li>
<li>a dash of pepper</li>
<li>shredded cheddar cheese (optional - for topping)</li>
</ul>
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<span style="font-size: x-small;">(Alexa dealt with the meat and onions while I chopped vegetables and measured out the spices and water.)</span>
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Combine the beef and chopped onion in a large pot and brown on medium heat. Remove excess fat, if necessary, and add the potatoes, carrots, celery, tomatoes, and water. Bring to a boil. Then, sprinkle in rice and add the bay leaf, thyme, basil, salt, and pepper. Cover and cook on low heat for one hour - this is very important! Extra cooking time allows the spices to mix and the potatoes to grow tender. After that long hour has passed, the soup is ready to serve. Ladle it into bowls and top with cheese, if desired.<br />
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<br />Kaitlynhttp://www.blogger.com/profile/10327748350535270727noreply@blogger.com0tag:blogger.com,1999:blog-9007918233389203341.post-3027671457672982622012-07-12T19:02:00.003-07:002012-07-18T18:07:43.015-07:00Soft Basil Pretzels with Marinara Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: xx-small;">(photos by Alexa Bell)</span></div>
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As a lover of carbs and everything 'Italian', I (Alexa) fell in love with this recipe idea as soon as I saw it. It seems to have the perfect balance of spices and reminds me of home. My older brother was eying them the entire time they were baking, and both my mother and him loved these tasty little things! With Kaitlyn's ability to mix spices, and a fresh herb garden in my backyard, we were able to create a wonderful Italian-like treat!<br />
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<b>Overall Ingredients Needed:</b></div>
<div>
<ul>
<li>2 and 1/2 cups all purpose flour</li>
<li>1 and 1/2 teaspoon salt</li>
<li>2 teaspoons sugar</li>
<li>2 and 1/4 teaspoons of instant yeast (often sold in packets)</li>
<li>1 and 1/2 cups warm water</li>
<li>1 tablespoon baking soda</li>
<li>3 tablespoons olive oil</li>
<li>a pinch of coarse sea salt</li>
<li>3 tablespoons unsalted butter</li>
<li>1 large can crushed tomatoes (28 oz.)</li>
<li>1 can diced tomatoes (15 oz.)</li>
<li>1/3 cup of fresh basil</li>
<li>1 teaspoon oregano (dried or fresh)</li>
<li>1 teaspoon minced garlic</li>
<li>1/2 small onion minced</li>
<li>pepper (to taste)</li>
<li><span style="background-color: white;">red pepper flakes (to taste)</span></li>
</ul>
</div>
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<b>Soft Buttery Basil Pretzels:</b></div>
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Dough (adapted from <a href="http://fifteenspatulas.com/2011/12/12/hot-buttered-fluffy-pretzels/" target="_blank">fifteenspatulas.com</a>) :</div>
<div>
<ul>
<li><span style="background-color: white;">2 and 1/2 cups all purpose flour</span></li>
<li><span style="background-color: white;">1/2 teaspoon salt</span></li>
<li><span style="background-color: white;">2</span><span style="background-color: white;"> teaspoons sugar</span></li>
<li><span style="background-color: white;">2 and 1/4 teaspoons of instant yeast (often sold in packets in baking aisle of grocery store)</span></li>
<li><span style="background-color: white;">about 1 cup warm water</span></li>
<li><span style="background-color: white;">2 tablespoons of fresh basil (or more if you especially prefer basil)</span></li>
</ul>
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<span style="font-size: x-small;">(I made this while Kaitlyn made the Marinara Sauce below - then she helped me construct the pretzels and make them pretty!)</span></div>
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In an electric counter-top mixer (with paddle attachment) combine the flour, salt, sugar, yeast, basil and water just until combined. (You can also mix with wooden spoon if you don't have a mixer at home.) Then use the dough-hook attachment to knead the dough for 5 minutes. (again you may knead it by hand on floured surface) The dough should then be rather soft and tacky, <i>not</i> sticky. Place the dough in a zip-lock bag that has been lightly dusted with flour. Let dough rise for <i>at least</i> 30 minutes. While the dough rises, preheat your oven to 500 degrees Fahrenheit, and coat the bottom of a cookie sheet with olive oil. (In hind site we should have used a baking stone, so if you have one at home use it!) In a small bowl combine:</div>
<div>
<ul>
<li>1/2 cup warm water and</li>
<li>1 tablespoon baking soda</li>
</ul>
Microwave water and baking soda for 1 minute and set aside. After dough ball has risen, cut it into 8 equal parts on oiled surface. Let the dough pieces rest for 5 minutes. Roll each piece into long rope a bit longer than a foot, and shape into pretzels. Dip the pretzels lightly into the baking soda wash and place on oiled cookie sheet (or stone). Sprinkle the pretzels with coarse sea salt, to taste (we used a couple teaspoons), then let rest for 10 minutes. Bake for approximately 8 minutes or until golden brown. (If you are using a stone it may take additional time, just watch them!) Brush the pretzels with melted butter as soon as you take them out of the oven.</div>
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<b>Marinara Sauce (</b>adapted from <a href="http://cleangreensimple.com/2011/05/super-easy-marinara-sauce/" target="_blank">Clean Green Simple</a><b>) :</b></div>
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<div>
<ul>
<li>1 large can crushed tomatoes (28 oz.)
</li>
<li>1 can diced tomatoes (15 oz.)
</li>
<li>3 tablespoons fresh basil
</li>
<li>1 teaspoon oregano (dried or fresh)
</li>
<li>1 teaspoon minced garlic
</li>
<li>1/2 small onion minced</li>
<li><span style="background-color: white;">pepper (to taste)</span></li>
<li><span style="background-color: white;">red pepper flakes (to taste)</span></li>
</ul>
Combine all ingredients in a sauce pan and bring to boil at medium heat. Cover and let simmer on low for <i>at least </i>30 minutes.</div>
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<b>To serve: </b>We placed two buttered pretzels onto a pretty serving plate and poured some of the marinara sauce in a glass bowl for dipping. This recipe is great for appetizers at a party, or if you're like my family, its great to snack on throughout the day! :)</div>
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<br /></div>Kaitlynhttp://www.blogger.com/profile/10327748350535270727noreply@blogger.com0tag:blogger.com,1999:blog-9007918233389203341.post-70020665191886132812012-07-07T18:36:00.004-07:002012-07-07T18:39:04.447-07:00Potstickers with Fried Rice<div class="separator" style="clear: both; text-align: center;">
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I (Kaitlyn) am not of Asian descent. Neither is my partner-in-crime-and-cooking, Alexa. Yet we decided to take on fabulous <b>Potstickers and Fried Rice</b> as our first recipe for this blog, without having any prior experience in cooking either of them, or even eating them outside of a restaurant. In my opinion - and Alexa's - we did a helluva job, and my family loved it too! It was such a hit that I had to withhold the dish of dumplings from my sister (with force) so that the rest of the family could have a few.<br />
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<b><span style="font-size: small;">Overall List of Ingredients:</span></b><br />
<ul>
<li><span style="font-size: small;">1 egg</span></li>
<li><span style="font-size: small;">1/2 cup of water</span></li>
<li><span style="font-size: small;">2 cups of flour</span></li>
<li><span style="font-size: small;">1 teaspoon of salt</span></li>
<li><span style="font-size: small;">8 tablespoons of canola oil</span></li>
<li><span style="font-size: small;">2 tablespoons of fresh ginger</span></li>
<li><span style="font-size: small;">2 cloves of garlic</span></li>
<li><span style="font-size: small;">1 medium-sized onion</span></li>
<li><span style="font-size: small;">1 and 1/4 cup shredded carrot</span></li>
<li><span style="font-size: small;">1/2 cup of chopped green onions</span></li>
<li><span style="font-size: small;">4 and 1/2 tablespoons of soy sauce</span></li>
<li><span style="font-size: small;">2 (15 oz.) cans of chicken broth</span></li>
<li><span style="font-size: small;">Kikkoman teriyaki sauce</span></li>
<li><span style="font-size: small;">1/3 cup of frozen peas, defrosted</span></li>
<li><span style="font-size: small;">1/3 cup bell pepper, diced </span></li>
<li><span style="font-size: small;">3 and 1/2 cups of day-old rice</span></li>
<li><span style="font-size: small;"> salt, pepper, and soy sauce (to taste)</span><b>
</b></li>
</ul>
<b>
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<span style="font-size: small;"><b>Potstickers</b></span><br />
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</b>Dough (adapted from <a href="http://allrecipes.com/recipe/wonton-wrappers/" target="_blank">allrecipes</a>) -<br />
<br />
<ul>
<li>1 egg</li>
<li>1/2 cup of water</li>
<li>2 cups of flour</li>
<li>1 teaspoon of salt </li>
</ul>
<ul>
</ul>
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<span style="font-size: x-small;">(I made this dough while Kaitlyn made the filling below. - A)</span><br />
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Beat the egg and water in a medium-sized bowl. Mix the flour and salt in a separate large bowl. Pour the egg mixture into the large bowl and mix with a fork ("or your hands!" says Alexa) until it is pliable and "doughy". Move the dough onto a cutting board and knead the dough until it is elastic. Half the dough into two separate balls, cover with a damp cloth, and chill for about 15 minutes. After chilled, quarter each of the two dough-balls with a knife. On a floured surface, use a rolling pin to roll each quarter into a very thin layer of dough - thin enough to hold vegetables without tearing. Cut the thinned dough into 2 inch by 2 inch squares. You'll have to eyeball the squares - they will <i>not</i> be perfect! Store the finished squares on a large floured cookie sheet and cover with a few damp cloths until you're ready to fill them. <br />
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Filling -<br />
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<ul>
<li>2 tablespoons of canola oil </li>
<li>1 tablespoon of fresh ginger (minced)</li>
<li>1 clove of garlic (minced)</li>
<li>1/2 of a medium-sized onion (finely chopped)</li>
<li>1 cup of shredded carrot (use about one large carrot)</li>
<li>1/3 cup of chopped green onions</li>
<li>2 tablespoons of soy sauce</li>
<li>salt (to taste) </li>
</ul>
<span style="background-color: white;">Using a large sauté pan or wok, heat the canola oil over medium-high. When oil is hot, add the ginger and garlic, sautéing until fragrant and golden. Then add the onion, and stir until clear and golden on the edges. (Around this time, while cooking, my mom commented "Whatever you're making smells wonderful, but my eyes are watering!" That's the wonderful power of onions. Mmm.) Add the carrots, green onions, soy sauce, and salt. Sauté until the vegetables have mixed and the green onions are a bit wilted. Turn off the heat and allow the veggies to cool. Store the mix in a large bowl.</span><br />
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Bringing it together -<br />
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<ul>
<li> the dough and filling you've just made</li>
<li>a small bowl of water</li>
<li>4 tablespoons of canola oil</li>
<li>about 2 (15 oz.) cans of chicken broth</li>
</ul>
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Here's the fun part! Several people can do this at once, to save time. Uncover the dough squares and use your fingers to fill each of them with the now-cooled veggie mixture - no need to overfill the dumplings, about a tablespoon or so will do. Keep the small bowl of water handy to wet the edges of the squares and fold them diagonally to a close. Pinch the edges. You can crimp the edges, so that they look <i>adorable</i>, but that's completely up to you. Just be sure that the dumplings won't open up when you fry/boil them!<br />
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Fill a large wok with the 4 tablespoons (or however much oil is needed to thoroughly coat the bottom of the pan) of canola oil. Load as many potstickers as possible - crowd them, they can touch each other! - into the pan, and and turn the heat to medium-high. Allow the bottoms of the dumplings to brown a bit, which will take about 4-5 minutes. Once that is done, pour one can of broth into the pan. Allow it to "boil" for 3-5 minutes, until the potsticker-dough is pasta-like and not doughy. Use a slotted spoon to scoop the dumplings into a large serving dish. If necessary (and it probably will be), let the pan cool, rinse it out, <i>thoroughly</i> dry it, and repeat the process until the remaining potstickers have been fried and boiled.<br />
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Sauce (per person) -<br />
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<ul>
<li>2 tablespoons of Kikkoman Teriyaki sauce</li>
<li>1 teaspoon (a dash) of soy sauce</li>
<li>chopped green onions (for garnish)</li>
</ul>
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Mix the two sauces in a small bowl and add the chopped green onions to the middle. Voilà. If you'd rather not use a dipping sauce, simply garnish a few potstickers with green onions and pour the sauce mix over them.<br />
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<b><br /><br />Fried Rice</b>
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<ul>
<li>2 tablespoons of canola oil</li>
<li>1 tablespoon of fresh ginger, minced</li>
<li>1 clove of garlic, minced</li>
<li>1/2 of a medium-sized onion, chopped</li>
<li>1/3 cup of frozen peas, defrosted</li>
<li>1/3 cup of bell pepper, diced</li>
<li>1/4 cup of green onions, chopped</li>
<li>1/4 cup of shredded carrot </li>
<li> 3 and 1/2 cups of day-old rice (plain old Minute rice will do the job)</li>
<li>2 and 1/2 tablespoons of soy sauce
</li>
<li>salt and pepper (to taste) </li>
</ul>
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<span style="font-size: x-small;">(Alexa chopped the veggies for the rice while I was making the potsticker filling. Then I took over, as stir-frying veggies is my passion. - K) </span><br />
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Heat the canola oil in a large pan on medium-high heat. Add the ginger and garlic, sautéing until fragrant. Add the onions, and stir until they're golden on the edges. Stir in the peas, bell pepper, green onions, and carrot. Cook the vegetables for about 2 minutes, then add the rice. Stir until the vegetables are evenly distributed throughout the rice, and then add in soy sauce. Taste the rice, and add salt and pepper as desired. Continue stirring over medium heat for 4-5 minutes, so the flavors can mix. Turn off the heat when finished.<br />
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<b>To serve -</b> Place five potstickers on each plate, and make a small bowl of sauce for each person (or just drizzle sauce over the dumplings, if preferred). Place about 1/2 a cup of rice on each plate as well. Ta-daaaa! You've got a dish of Asian-Texan fabulousness.Kaitlynhttp://www.blogger.com/profile/10327748350535270727noreply@blogger.com0