Sunday, March 1, 2015

Week 267 Menu

Sunday: Fish sticks, roasted Brussel sprouts, and fried pickles
Tuesday: Black beans, rice, and cornbread
Wednesday: Baked pasta
Thursday: Pizzas
Friday: Leftovers
Saturday: out

Saturday, February 28, 2015

Pretzel Bread

I am a sucker for pretzels. We've made soft pretzels for snacks and love them. We bought some pretzel buns for dinner last week and I thought, I can make those!

I went on the internet to find a recipe. King Arthur flour didn't disappoint: they have a great recipe. I don't have any dry milk. But, never fear. They still came out FANTASTIC!!! I think my favorite part is making the deep cuts in the dough to make those crosses on the top! I made a half batch - just enough for dinner for the four of us. There wasn't enough dough in my stand mixer to do the job. So, I ended up kneading by hand. Other than that, the recipe does halve nicely.



Pretzel Bread
from King Arthur Flour

Dough
  • 1 3/4 cups warm water
  • 2 tablespoons unsalted butter
  • 3/4 teaspoon salt 
  • 4 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup Baker's Special Dry Milk or nonfat dry milk
  • 2 teaspoons instant yeast
Topping
  • coarse sea salt

  • Water bath
  • 2 quarts water
  • 1 tablespoon salt
  • 1/4 cup baking soda
Directions

1. Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough. 
2. Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled.
3. Gently deflate the dough, and transfer it to a lightly greased work surface. 
4. Divide the dough into 10 pieces and shape each piece into a smooth ball. 
5. Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes.
6. Preheat the oven to 400°F. 
7. Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.
8. Drop 5 dough balls at a time into the water bath. 
9. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet.
10. Using scissors or a sharp knife, cut 1/2"-deep crosses into the center of each bun. Sprinkle with coarse sea salt. 
11. Bake the buns for 20 to 24 minutes, or until they're a deep-dark brown. Remove them from the oven, and transfer to a rack to cool.

Sunday, February 22, 2015

Week 266 Menu

Sunday: Steak, roasted broccoli, and focaccia 
Monday: Chicken noodle soup in the slow cooker and baguette
Tuesday: Lettuce cups with chicken and taco fixins'
Wednesday: Black beans, rice, and cornbread
Thursday: Calzones - pepperoni for kids; kale and cheese for the grown-ups
Friday: Leftovers
Saturday: Out

Sunday, February 15, 2015

Week 265 Menu

Sunday: Italian beef sandwiches on homemade pretzel buns, rice, and salad
Monday: Dry-rub ribs in slow cooker
Tuesday: Homemade fish sticks
Wednesday: Parmesan chicken
Thursday: Homemade pizzas - everyone gets their own toppings
Friday: Leftovers
Saturday: Out

Sunday, February 8, 2015

Week 264 Menu

Sunday: Fish tacos with chipotle mayonnaise on lettuce cups
Monday: Pumpkin pancakes
Tuesday: Leftovers from the week
Wednesday - Saturday: Play it by ear
   Smoky ribs in slow cooker
   Pot roast in slow cooker
   Baked pasta
   Chicken Noodle Soup in slow cooker
   Out?

Sunday, February 1, 2015

Week 263 Menu

Sunday: Seared duck breast and roasted potatoes
Monday: Bagel dogs
Tuesday: Potato soup and grilled cheese
Wednesday: Lettuce cups with chicken carnitas and fixin's
Thursday: Pizza
Friday: Leftovers
Saturday: Out

Sunday, January 25, 2015

Week 262 Menu


Sunday: I made Asian salmon at a friend's house
Monday: Yorkshire pudding with cranberry sauce
Wednesday: Chicken nuggets
Thursday: Chicken noodle soup in the slow cooker (6yo is cooking!)
Friday: Leftovers
Saturday: Out