Baking Fool

I have been a busy bee this weekend. Not only did I paint our entire pantry (I refinished that hardwood a couple of weeks ago), I went to Costco, the grocery store, Petco, weeded the gardens, cleaned the house, did about a billion loads of laundry, organized our computer room, and baked.

I baked a lot. Well, a lot for me at least.

I had three over-ripe bananas that I needed to use, and due to the bounty of my vegetable garden, had tons of zucchini. You know what that means?! Banana bread, and even better: Zucchini bread!

This is my mother in-law's recipe. Ssssh, don't tell her I posted it here. It's very good and rich because it's made with brown sugar rather than the traditional white sugar. When it's fully baked, I assure you it isn't burnt. It just browns up due to the sugar. I think this would be really tasty if you used raisins in the batter, but my husband forbid me. He can't seem to understand that sometimes, variating from the norm is OK! I didn't want to give him a heart attack by changing his mom's recipe. So, no raisins this time.

Now, I just need to get my very sore and tired butt off this chair so I can go enjoy some warm zucchini bread. Oh, and if anyones know what else I could do with zucchini, that would be great.

Zucchini Bread

from: Pachey's mother in-law Lynn

3 eggs

1 cup oil

2 cups packed brown sugar

3 teaspoons vanilla

2 cups grated zucchini

3 teaspoons cinnamon

3 cups flour

1 teaspoon salt

1 teaspoons baking soda

3 teaspoons baking powder

1. Mix eggs, oil, sugar, and vanilla in a large bowl until creamy.

2. Mix all dry ingredients in a small bowl.

3. Slowly add dry ingredients to egg mixture and stir until combined.

4. Fold in zucchini.

5. Pour into two prepared loaf pans and bake at 325 degrees for an hour.

The picture below looks funny because someone (husband) snuck some bites off my piece before I noticed.

It's Not Cat Food!

This is what I was yelling as I was opening the can of tuna for the Tuna Casserole. My cats can literally hear the can opener come out of the drawer and they come running. They always seem to think that the tuna is for them. I don't know why, because I don't think they have ever even had tuna!

This recipe reminds me of a 1950's housewife. I think it's the negative connotation that tuna casserole usually gets. This one doesn't have the icky potato chip topping ::shudder::. Instead, it's topped with breadcrumbs. It still gives the casserole a nice crunch without using chips or crackers ::shudders again::.

I found this recipe years ago and have made it several times. It's actually one of my go-to casseroles. I am surprised it hasn't made an appearance in my blog before now. I make it probably around three or four times a year. This doesn't sound like a lot, but considering I only cook on the weekends, it's a lot.

This is very easy to assemble, although it looks like beach sand when it's baked. See the picture below and you will understand. The recipe doesn't say to drain the pimento, but I always do. Please drain the mushrooms as well. You don't want the mushroom juice to overpower everything else in the recipe.

All I can think of when I eat this is my cats. But, it's hard not to think of anything else when they stare at you while you are eating. I swear they think are going to get some tuna, but they never do.

Tuna Casserole

from: Pillsbury Casseroles

1 package (7 oz) elbow macaroni (1.5 cups)

1 cup milk

1 cup (about 4 oz) shredded cheddar cheese

1 can (10.75 oz) condensed cream of mushroom soup

1 can (6 oz) tuna, drained and flaked

1 can (4 oz) mushrooms, drained
1 jar (2 oz) pimento, drained

2 teaspoons dried minced onion

1/2 teaspoon dry mustard

1/2 cup bread crumbs

1. Heat oven to 350 degrees. Grease 2-quart casserole dish. In a large saucepan, cook macaroni as directed on package. Drain, return to saucepan.

2. Add all remaining ingredients except bread crumbs; stir to combine. Pour mixture into greased dish. Sprinkle with bread crumbs.

3. Bake for 25 to 35 minutes or until thoroughly heated.

Spontaneous

I title my entry this because that is what I was this morning. I woke up on Sunday at 6:30 (thanks to one of my cats), and it was now 10:30. I hadn't eaten and I was hungry. My two cups of coffee had not satisfied me. I really didn't want the regular breakfast fare, so when I saw the recipe below, it "called" to me. It was like an epiphany.

This recipe has circled around the Nest for some time, so out of hunger or spontaneity, I decided to try it. I do have to admit that I ate too much of it. I now have a stomach ache. Although it could partially be the fact that I am allergic to cinnamon. But, the stomach ache is worth it because this is a good one! It makes lots too, so it would be good for entertaining or for a family breakfast. It's similar to a coffee cake. You can use as little or as much brown sugar as you desire. If you like a lot of topping, use a lot. If you prefer a lesser topping, use less.

I probably should limit the times that I am spontaenous when it comes to cooking. I end up making or baking something that is not usually healthy. Last weekend for 4th of July, I decided to bake a chocolate cake. Not a good idea for a woman home alone.

Oh well. Anyhow, enjoy the one below.

Cinnamon Flop
from: The Nest (www.thenest.com)

2 cups flour
1 1/4 cups sugar
1 1/4 cups milk
1 teaspoon vanilla
1 egg
1/4 teaspoon salt
3 teaspoons baking powder

Mix all the ingredients above together. Pour into a 9x13 pan, or two round cake pans.

Top with lots of brown sugar and cinnamon. I suggest using enough brown sugar to lightly cover the pan. Sprinkle the cinnamon on top of the brown sugar. Cut up some butter, around 1/4 cup, into little chunks and place it over the top of the brown sugar and cinnamon mix.

Bake for 20 minutes in a 350 degree oven.

Easy Peasy

This doesn't even warrant a recipe because it was so easy. I wanted stir fry and we had all the ingredients on hand. Plus, I had a weird craving for rice with soy sauce. I'm a weirdo.

Below is how I threw it together, but if you have any vegetables on hand, fresh or frozen, you can make a stir fry. Some good combinations:

* Steak, sugar snap peas, bamboo shoots, zucchini, carrots, onions
* Chicken, peas, baby corn, celery, water chestnuts, onions
* Chicken, asparagus, onions, green peppers, red peppers

I could go on and on. For this recipe, I used two cut up chicken breasts. You can either cube them or cut them into strips. My husband made fun of me because I cubed them. He says "That isn't how you make stir fry". Whatever. I am a free spirit. I don't like to follow directions. I also used a package of frozen stir fry veggies. I believe it had carrots, water chestnuts, sugar snap peas and a couple of other things in there.

If you want to get really creative, you can make your own sauce. I used a bottled sauce (GASP!) but your own would work. Soy sauce, fresh ginger, garlic, fish sauce, hoisin, or anything else your heart desires.

Here is my take on stir fry:

Pachey's Chicken Stir Fry

2 boneless, skinless chicken breasts, cubed
1 package (16 oz) frozen stir fry vegetables
4 tablespoons sauce

1. Heat oil of your choosing in a pan over medium heat.

2. Cook the chicken until brown and cooked through, about 5 minutes

3. Remove chicken from the pan and add vegetables. Cook, about 5 to 7 minutes until done, but still crisp.

4. Add chicken back in pan. Add sauce and stir to coat. Let everything heat through.

DONE! Serve with rice and my favorite, soy sauce. The best part about this meal is it takes about 15 minutes, not counting the time the rice takes. I have a handy dandy rice cooker, so I always rely on that.

Easy Peasy! How appropriate since this recipe had sugar snap peas in it!

Chowda Chowda!

If you have ever seen that episode of the Simpsons where the use of the word chowder is argued, you will understand my title.

I don't like clam chowder. So what prompted me to make this? The picture looked good. Plus, there is no flour in this chowder. I think that's why I dislike clam chowder so much: it tastes like I am eating a big bowl of flour. Nasty!

This isn't exactly a summer food, but with the air conditioning on in our house, we can pretend like it's winter right? I was going to make rolls to go along with this, but someone mentioned BLT's and that sounded a lot better. BLT's it is! After all, I had a lot of bacon left over, and I didn't want it to go to waste.

This was tasty. Far tastier than eating a bowl of flour (blech). Plus, the addition of the BLT's was a nice addition. My husband, who doesn't care for tomatoes, had a BL rather than a BLT. Whatever. I will take his cast off tomatoes.

Corn and Clam Chowder

from: Pillsbury the Best of Classics Cookbook

2 slices bacon, cut up

3 medium potatoes, peeled, cut into 1/2 inch cubes (3 cups)

3/4 cup chopped onion

1/2 cup chopped celery

2 cups skim milk

2 cans (6.5 oz) minced clams, drained, reserving liquid

3/4 teaspoon dried thyme leaves

1/4 teaspoon pepper

1 can (15 oz) cream-style corn

1 can (15 oz) whole kernel corn, drained

1. In a large saucepan or Dutch oven, cook bacon over medium heat until brown and crisp. With a slotted spoon, transfer bacon to paper towel to drain. Remove all but 1 tablespoon pan drippings from saucepan.

2. Add potatoes, onions and celery to drippings in saucepan; cook and stir 5 minutes. Add milk, reserved clam liquid, thyme and pepper; mix well. Reduce heat to medium-low; cover and simmer 15 to 20 minutes or until vegetables are tender.

3. Carefully transfer 2 cups hot mixture to food processor bowl with metal blade or blender container; process until smooth. Return mixture to saucepan. Stir in cream-style corn, whole kernel corn and clams. Return to a boil. Reduce heat; simmer 4 to 6 minutes or until thoroughly heated, stirring occasionally.

4. To serve, ladle chowder into individual soup bowls. Crumble reserved bacon; sprinkle over chowder.

Now, for the BLT's. I shouldn't have to explain how to make these, but for those who don't know.

Cook bacon, toast bread, slice lettuce and tomato. Slap mayonnaise on toasted bread, stack bacon, lettuce and tomato.

It's Been a While

Life has been hectic these past few weeks, which is why I haven't blogged in a while. I found out that we are expecting a baby, so I haven't done a whole lot of cooking. Instead, I have been finding myself sleeping and snacking a lot more. Blogging isn't fun when you are just posting about the strawberries or crackers you just ate.

Last night, I made a wonderful Taco Pie. It's from a Pampered Chef cookbook that I don't use very often, but it has great stuff in it. It's a paperback book and it's seen it's better days, but I still love it.

I felt like Mexican, and this pie appealed to me. I was surprised that the crust actually turned out. I was skeptical (aren't I always?!?) but pleasantly surprised. I usually don't do well with crusts or items that have a bread-like quality.

If you don't have a stoneware pan, don't fret. Do you have a pie plate? I am sure you could use that. I think this would be excellent with some extra salsa and sour cream also. We elected to have a salad with dinner, which is why you don't see any lettuce on the pie. I figure, there was lettuce in the salad, I didn't need to feel like a rabbit and add extra lettuce to the pie. You know what else would be good? Ground turkey for those people watching their diets.

Enjoy! I know I (and the baby) did!

Southwest Taco Pie
from: Stoneware Sensations by Pampered Chef

Crust

1/4 cup plus 1 tablespoon cornmeal, divided

3/4 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup milk

1 tablespoon vegetable oil

Filling

1 pound lean ground beef

1 cup chunky salsa

1 cup (4 oz) shredded Colby Jack cheese

1 cup shredded lettuce

1/2 cup chopped tomato

1/4 cup sliced, pitted ripe olives

1. Preheat oven to 45o degrees. Lightly spray a stoneware pie pan, or pie plate with vegetable oil.

2. Sprinkle 1 tablespoon of the cornmeal evenly onto bottom and sides of prepared pie plate. For crust, combine the remaining cornmeal, flour, baking powder, and salt in a bowl. Add milk and oil; stir with a fork until mixture forms a ball. Transfer to lightly floured surface. Using floured rolling pin, roll out crust to 10-inch circle. Place in prepared pie plate; shape edge for form rim.

3. For filling, cook and stir ground beef in frying pan over medium heat 8-10 minutes or until beef is no longer pink; drain. Stir in salsa. Spoon beef mixture into pie plate; sprinkle with cheese.

4. Bake 12-15 minutes or until crust is golden brown and cheese is melted. Top pie with lettuce, tomato and olives. Garnish with sour cream and additional salsa if desired.

From the Archives

I haven't cooked or baked much lately, due to school, work, and our latest vacation to Lake Tahoe. I wanted to update my blog, and I have some photos and recipes in the archives, so there you have it!

My best friend is currently attending culinary school at Western Culinary Institute. Her ultimate goal is to become a pastry chef and open her own bakery. For the first few weeks, I was able to reap the benefits of her efforts. She did a cake class, and for an entire week, it was focused on different types of cakes, frostings, ganaches, etc. Lucky me!

Below are some photos of the amazing cakes she made. Hopefully, I don't butcher the names of them.

Devil's Food Cake with Chocolate Ganache

Genoise Cake with Buttercream Filling

Peach Upside-Down Cake

I personally tried all three cakes, but my favorite was the Upside-Down cake. It was just sweet enough without being overpowering. Of course, my friend happened to come over after class that night, and it was close to 10:00pm. I couldn't resist and had to have a piece of the Upside-Down cake. The other kinds sat in my fridge until the next day.

Of course, I don't have recipes for these beautiful cakes, because I am sure they are trade secrets. However, I do have a recipe for a Pineapple Upside-Down Cake that I can vouch for. I have substituted peaches as well as pears in this particular recipe because my husband does not like pineapple. All three fruits are delicious!

It isn't nearly as good as my culinary friend's cake, but it's pretty darn tasty!

Pineapple Upside-Down Cake

from: Glamour Magazine

6 tablespoons unsalted butter

1/3 cup firmly packed dark brown sugar

1 can (20 oz) pineapple slices, preferably in juice, drained

1 1/4 cups flour

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 egg

1/2 cup milk

1 teaspoon vanilla

1. Heat oven to 350 degrees.

2. Place 2 tablespoons of the butter in a 10-inch oven proof skillet, cake pan or pie plate. Place in oven for 5 minutes or until butter is melted. Sprinkle brown sugar over melted butter. Arrange 6 pineapple slices on bottom of skillet. Cut remaining slices in half and place them, cut side up, around the edges of the skillet (like smiles). Set skillet aside while mixing cake batter.

3. In a 2-quart saucepan, heat the remaining butter until almost melted. Remove from heat and let sit until completely melted. Add flour, sugar, baking powder, and salt. Then add egg, milk and vanilla and stir ingredients until no visible lumps are seen. Scrape batter into the skillet over pineapple slices and spread evenly to cover them.

4. Bake 40 minutes or until cake is golden and firm to the touch. Let cool 10 minutes. To unmold cake, place a large plate over skillet and flip (If any pineapple slices stick, gently pry them off with a spatula and place them firmly back on cake).