Dinner By Dawn
Sunday, November 25, 2012
Wednesday, November 7, 2012
Soup it up!!
Today turned out to be a fairly chilly day. The sun was out which made it gorgeous after several days of gray rain, however, no clouds = colder. Perfect day to make some soup! I am lucky to have married my husband, who is Filipino-American, because I've learned about some great food I don't think I'd have run into without him! Tonight, instead of the standard chicken noodle soup, I'm making Arros Caldo. This is a yummy savory soup that is very easy to make and is very versatile in that you can add more or less rice to make it thicker and heartier and you can also easily increase the servings. I do not recommend freezing it with the rice in the soup.
Arros Caldo: Chicken and Rice
1 large yellow onion, small dice
1TB oil
4 cloves garlic: finely minced
1 small-medium knuckle of ginger (slice into pieces. The smaller the the pieces the stronger the flavor of ginger. )
6-8 Chicken pieces, whichever you'd like, I prefer dark meat, but breast works well (just don't over cook and dry it out!)
2 boxes chicken stock (can use water adjust the seasoning)
Salt/Pepper
Fish Sauce (Patis)
1.5-2 C Cooked Rice
Green Onions (garnish)
In a large pot, put some oil into the pot, heat it. Put onion in, brown the onion, turn down the heat, add garlic/ginger. Salt and pepper the onion/garlic/ginger. Cook for 2 minutes, careful not to burn the garlic.
Add the chicken pieces, mix together. Salt and pepper the chicken pieces. Cook the chicken with the onion/garlic for 5 minutes. Pour 2 boxes of stock or water. Enough to cover the chicken, (I tend to add a good amount of broth), 2 TB fish sauce (or more to taste) and pepper.
Let simmer. Till Chicken is done.
Meanwhile cook your rice.
add 1.5-2 C. cooked rice to the pot, let simmer 20 minutes. (the more rice you add the thicker the soup)
Garnish with chopped green onions , serve hot.
Arros Caldo: Chicken and Rice
1 large yellow onion, small dice
1TB oil
4 cloves garlic: finely minced
1 small-medium knuckle of ginger (slice into pieces. The smaller the the pieces the stronger the flavor of ginger. )
6-8 Chicken pieces, whichever you'd like, I prefer dark meat, but breast works well (just don't over cook and dry it out!)
2 boxes chicken stock (can use water adjust the seasoning)
Salt/Pepper
Fish Sauce (Patis)
1.5-2 C Cooked Rice
Green Onions (garnish)
In a large pot, put some oil into the pot, heat it. Put onion in, brown the onion, turn down the heat, add garlic/ginger. Salt and pepper the onion/garlic/ginger. Cook for 2 minutes, careful not to burn the garlic.
Add the chicken pieces, mix together. Salt and pepper the chicken pieces. Cook the chicken with the onion/garlic for 5 minutes. Pour 2 boxes of stock or water. Enough to cover the chicken, (I tend to add a good amount of broth), 2 TB fish sauce (or more to taste) and pepper.
Let simmer. Till Chicken is done.
Meanwhile cook your rice.
add 1.5-2 C. cooked rice to the pot, let simmer 20 minutes. (the more rice you add the thicker the soup)
Garnish with chopped green onions , serve hot.
Saturday, November 3, 2012
Pizza night but you don't want to go out??
Do you have trouble making a good pizza at home?
It has taken me some time to find the right crust, the right sauce, the right ratio of toppings...who knew it could be so difficult. I think I've figured it out though. Some nights I really want pizza but I don't want to go out or eat a frozen pizza...I also prefer to only use mozzarella cheese with some Parmesan cheese grated...
Dough: (enough for two "medium" size pizzas)
1 1/2 C. warm tap water1 pkg dry yeast
1 tsp white sugar
4c. all purpose flour
1 1/2 tsp. salt
2 TB olive oil
Put the yeast, sugar and warm water together in a large bowl.
Let the yeast begin to bubble, you do not have to wait for a complete bloom of the yeast, just let it get started.
mix in flour (2 cups then 1/2 c at a time) salt, oil.
Knead until a nice ball of dough forms, slightly sticky is okay.
put in oiled bowl, let sit, covered in warm place until double, about 1 hour.
Punch down, cut in half.
Roll half on a well floured board to thinness you desire and into appropriate shape.
I personally do not spend too much time making sure the dough is exactly shaped unless I'm using my deeper dish round pan. The picture above is rustic, just rolled to a thickness we like.
Red Sauce:
1 15oz crushed tomatoes (if you only have diced, stewed or whole tomatoes no worries, just run through a blender before or after cooking)1 clove garlic (or to taste)
1 small bay leaf
1/4 tsp Red Pepper flakes (or to taste)
1/4 tsp white sugar
1 tsp combined: oregano, basil, or use Italian seasoning
salt/pepper to taste
Heat to boil, turn down but let it remain bubbly so it will reduce.
Regarding toppings: just remember that when you use fruits/vegetables that have a lot of moisture, your cooking time will vary.
450 degrees, on the rack at the lowest position in your oven.
Labels:
BREAD,
CHEESE,
CRUST,
FRUIT,
MOZZARELLA,
PARMESAN,
PIZZA,
VEGETABLES,
YEAST
Friday, November 2, 2012
Left over candy bar cake!
My
neighborhood is awesome in that many participate in the Halloween adventure,
but that means LOTS of candy! The
general division of labor at our house is me staying home, standing on the
porch, handing out candy and my husband takes the girls around the
neighborhood.
The kids get a ton (my husband brings a back pack so the
girls can dump their bags and go for more! Seriously??) of candy, including full size candy bars
(really?? ) and it just gets to be too much!
Yes, I send candy to the office and yes I freeze some, we have many
organizations in town willing to collect the candy to send to the troops and
other activities…but I want to make a wonderful cake that highlights the
fabulousness of the candy bar! Several years ago I found this cake idea in a Magazine (I think Better Homes and Gardens) and have seen many many variations since!
I generally do not have a white cake mix as I find it just
as easy to mix one up but if you have a mix use it! AND if you want to use chocolate, go for it
because that is fantastic too…I can always go with chocolate but not everyone
in my household loves it quite as much as I do…(crazy , right??)
I've also added another recipe link at the bottom for another idea!
Vanilla Cake:
1 9x13 (but feel free to make it into cupcakes or a round!)
2 cups granular sugar 1.5
tsp Vanilla
½ C. shortening ½
C. Buttermilk
3 egg YOLKS 1
tsp baking soda
1 Egg 1
tsp baking powder
½ tsp Salt
2 C. Flour 1
c. BOILING water
Heat oven to 350
degrees F (175 degrees C)
Mix together the buttermilk with the baking
soda. Set aside.
·
Cream
shortening, sugar, eggs and vanilla. Beat well.
Add buttermilk and baking soda mixture.
Sift dry ingredients, and add to creamed
mixture.
Add boiling water, and mix well.
Pour into a greased and floured 9 x 13
inch pan. Bake for approximately 35 minutes, or until toothpick comes out
clean.
After
the cake cools:
Frost with Vanilla Butter cream Frosting.
1
Egg White ¾
C Milk
1
C. white sugar 1
C. Butter, Softened
1
tsp Vanilla
Heat milk to boiling, and
then let cool. In a large bowl, beat egg white until stiff. Add sugar, butter,
and vanilla. Mix with mixer till well blended. Add cooled milk, then beat until
nice and creamy. Will take about 15 to 20 minutes of beating after adding the
milk. Use to frost any kind of cake. Best if kept refrigerated after frosting
cake.
Topping:
Then (Finally ) Top with a mix
of your favorite chopped candy bars! Just get several candy bars of your
choice, chop into bite size pieces. Put on
the top of the cake.
Another Idea:
Thursday, November 1, 2012
Quick Baked Potato Wedges
If you are like me
and love baked potatoes but rarely have time to bake them in the
oven...where they can get a delightfully crispy crust with a fluffy
inside...you may like this idea.
Make baked potato wedges.
Ingredients:
3 Medium Baker style potatoes
2 TB Olive Oil
Salt/pepper to taste (other spices/herbs are great too, knock yourself out. I like: chili powder, garlic powder and paprika in addition to salt/pepper)
Toppings:
Whatever you choose to eat on a baked potato
sour cream
green onion
bacon
cheese...etc
Heat oven to 450
Simply quarter bakers, skins on, place on greased or non-stick baking sheet,
Sprinkle herbs/spices, salt/pepper
mix them around till all covered as evenly as possible.
Bake for about 30 minutes (depending on thickness.)
When they are crispy outside, yet tender inside when pricked with a fork they are done! Eat Up!
Make baked potato wedges.
Ingredients:
3 Medium Baker style potatoes
2 TB Olive Oil
Salt/pepper to taste (other spices/herbs are great too, knock yourself out. I like: chili powder, garlic powder and paprika in addition to salt/pepper)
Toppings:
Whatever you choose to eat on a baked potato
sour cream
green onion
bacon
cheese...etc
Heat oven to 450
Simply quarter bakers, skins on, place on greased or non-stick baking sheet,
Sprinkle herbs/spices, salt/pepper
mix them around till all covered as evenly as possible.
Bake for about 30 minutes (depending on thickness.)
When they are crispy outside, yet tender inside when pricked with a fork they are done! Eat Up!
Wednesday, October 31, 2012
Happy Halloween!
Halloween 2011...Mummy on Grandpa's shoulder! |
Today I have baked a pumpkin bar that is simple and delicious. We've loaded teachers with sweets, my husband's co-workers...and tonight, before they go out begging for candy we will have brains and eyeballs for dinner...other times of the year it is just spaghetti and meatballs!
I put food color in the water I boil the noodles in so they turn green, but spinach noodles are also a good choice... :)
Simply Delicious Pumpkin Bars:
1 15oz can of pumpkin (not pumpkin pie filling)
1 box of Spice cake mix
Mix together the pumpkin and cake mix. Bake at 350 degrees for 20-25 min.
I frost once cooled with cream cheese frosting.
DELICIOUS!
Eat well and Be Well friends!
Chef Dawn
My Daughters and me! |
I started cooking when I was about six years old. I'd just read the back of a box or container and make the recipe. Sometimes I'd have great success and other times...ugh...not so much :) but I learned something every time. Like for instance, there is a difference between Baking Soda and Powder...significant difference actually ;)
As I got my own home with my husband and family I've enjoyed cooking more and more. I enjoy sharing my creations with others and I often do. My neighbors are always happy when I get into the baking because we can't possibly eat all that I make so I send my kids out to deliver goodies.
In March 2012 I was laid off from my job and since consulting contracts are slow in coming I've started a personal chefing business. My hope is to get families back to the dinner table, to create meals based on a menu for families who are unable to get meals made. Rather than eating processed foods or fast foods, my clients have real, whole food that taste delicious to put on the table! I also do some small catering on the side. Small as in NOT WEDDINGS (unless small intimate gatherings), but YES office parties, meetings and family parties.
I am the wife of 1, the mother of 2 gorgeous girls, 1 mini floppy eared rabbit, and 1 goofy female black lab. My family is heavily involved in soccer in our community, both girls play, one competitively, I coach and also run the recreational program. My husband has started a wonderful photography business and is also a computer genius. There is rarely a dull moment around here and I'm happy to take you along on this crazy adventure many refer to as life!
Email: dinnerbydawn@gmail.com
Twitter: @dawnchef
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