My new favorite breakfast

It's more than unusual, but really good!  DH doesn't agree and again thinks all I do is eat compost. 

The rough recipe is something like this:

1/2 cup raw broccoli florets
1/2 cup raw cauliflower florets
4 baby carrots
1/2 an apple
few almonds or pecans

Chop everything up in a blender or food processor as small as you would like and then top with milk and a shake of cinnamon.  I also add about 2 T. of this:

It is an interesting seed-cereal that needs to be soaked for 5 minutes so the chia seeds can swell.  Sometimes I add homemade granola instead.  I'd eat this breakfast every day, and frequently do!  It's also good with blueberries in it. 

I also made this cute snack for DD the last week of school:

Just fill two sandwich bags with cereal or other goodies and twist in the middle with a decorated clothespin!

And lastly, I experimented with sprouting my own mung beans.  They turned out well!

This was about day 3 of rinsing/covering--they sprout and grow quickly!  I put them in everything I could think of.  I even paired it with some home-grown spinach and egg for a quick morning snack.

kolaches!

After having this blog for years, I finally made another batch (well, 3) of kolaches!

I had forgotten how much I love this time-consuming, well-worth-it hobby. 

I used to use a recipe from an old Lutheran cookbook, but had a hard time justifying the 7 dozen kolaches that it yielded. 

I found an on-line recipe that looked like what I wanted and went from there.  While the dough was "lower" than I wanted, the taste was spot-on. 

I made 3 batches today, with different fillings.  I recommend this recipe!

I do think these kolaches are about as close to that little town in Texas as you can get. For me, it’s a taste of road trips, wildflowers in bloom and a hint of warmer days on the horizon. And if you’re looking for a sweet escape, perhaps you will enjoy them, too.

Kolaches (adapted from recipes found in Texas Monthly and the Houston Chronicle)
Ingredients:
1 package of active dry yeast
1 cup of warm milk
1/4 cup sugar
3 cups of all-purpose flour
2 eggs
3/4 cup of melted butter
1 teaspoon of salt

Method:
In a large bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and let it rise until doubled in size.
Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt.
Add egg mixture to yeast mixture and blend.
Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist.
Knead dough for about 10 minutes on floured surface. Don't worry, it’s a joy to knead as the dough is smooth and highly malleable.
Put dough in a greased bowl and let rise covered until doubled in size—about an hour.
After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter.
Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.
After second rising, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much) and fill with one tablespoon of fruit filling (recipe to follow) and sprinkle with posypka (recipe to follow).
Bake in oven at 375 degrees for 12 to 15 minutes. Brush with melted butter when you take them out of the oven and serve warm.

Kolache filling
Ingredients:
1/2 pound of dried fruit such as apricots or prunes.
Sugar to taste
1/4 teaspoon of cinnamon
Lemon zest

Method:
Soak the dried fruit in water for a few hours or overnight.
When fruit is re-hydrated, cook on low for 15 minutes, adding sugar to taste (I find the fruit sweet enough so I don’t add sugar, but you may prefer it sweeter), cinnamon and lemon zest. Mash with a potato masher until you have a puree.

Posypka
Ingredients:
1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon

Method:
Mix all ingredients until crumbly.

This recipe makes about 18 kolaches, depending on how large you make them. And the variations are endless. For additional flavor you can soak the dried fruit in tea such as Earl Grey or you could sprinkle goat cheese on the apricot kolaches before baking. You can also make sausage and jalapeno kolaches by wrapping the three-inch flattened piece of dough around a two-inch piece of sausage and a couple of pickled jalapeno slices.

I made prune, cream cheese, dark chocolate cream cheese, strawberry and loquat (from our harvest last year).  I ate 3 and could easily go back for more!

I also made chicken/sausage gumbo for tomorrow's after-church meal:

I do think these kolaches are about as close to that little town in Texas as you can get. For me, it’s a taste of road trips, wildflowers in bloom and a hint of warmer days on the horizon. And if you’re looking for a sweet escape, perhaps you will enjoy them, too.

Kolaches (adapted from recipes found in Texas Monthly and the Houston Chronicle)
Ingredients:
1 package of active dry yeast
1 cup of warm milk
1/4 cup sugar
3 cups of all-purpose flour
2 eggs
3/4 cup of melted butter
1 teaspoon of salt

Method:
In a large bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and let it rise until doubled in size.
Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt.
Add egg mixture to yeast mixture and blend.
Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist.
Knead dough for about 10 minutes on floured surface. Don't worry, it’s a joy to knead as the dough is smooth and highly malleable.
Put dough in a greased bowl and let rise covered until doubled in size—about an hour.
After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter.
Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.
After second rising, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much) and fill with one tablespoon of fruit filling (recipe to follow) and sprinkle with posypka (recipe to follow).
Bake in oven at 375 degrees for 12 to 15 minutes. Brush with melted butter when you take them out of the oven and serve warm.

Kolache filling
Ingredients:
1/2 pound of dried fruit such as apricots or prunes.
Sugar to taste
1/4 teaspoon of cinnamon
Lemon zest

Method:
Soak the dried fruit in water for a few hours or overnight.
When fruit is re-hydrated, cook on low for 15 minutes, adding sugar to taste (I find the fruit sweet enough so I don’t add sugar, but you may prefer it sweeter), cinnamon and lemon zest. Mash with a potato masher until you have a puree.

Posypka
Ingredients:
1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon

Method:
Mix all ingredients until crumbly.

This recipe makes about 18 kolaches, depending on how large you make them. And the variations are endless. For additional flavor you can soak the dried fruit in tea such as Earl Grey or you could sprinkle goat cheese on the apricot kolaches before baking. You can also make sausage and jalapeno kolaches by wrapping the three-inch flattened piece of dough around a two-inch piece of sausage and a couple of pickled jalapeno slices. - See more at: http://homesicktexan.blogspot.com/2007/03/sweet-escape-kolaches.html#sthash.ug0Hf9M5.dpuf

I do think these kolaches are about as close to that little town in Texas as you can get. For me, it’s a taste of road trips, wildflowers in bloom and a hint of warmer days on the horizon. And if you’re looking for a sweet escape, perhaps you will enjoy them, too.

Kolaches (adapted from recipes found in Texas Monthly and the Houston Chronicle)
Ingredients:
1 package of active dry yeast
1 cup of warm milk
1/4 cup sugar
3 cups of all-purpose flour
2 eggs
3/4 cup of melted butter
1 teaspoon of salt

Method:
In a large bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and let it rise until doubled in size.
Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt.
Add egg mixture to yeast mixture and blend.
Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist.
Knead dough for about 10 minutes on floured surface. Don't worry, it’s a joy to knead as the dough is smooth and highly malleable.
Put dough in a greased bowl and let rise covered until doubled in size—about an hour.
After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter.
Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.
After second rising, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much) and fill with one tablespoon of fruit filling (recipe to follow) and sprinkle with posypka (recipe to follow).
Bake in oven at 375 degrees for 12 to 15 minutes. Brush with melted butter when you take them out of the oven and serve warm.

Kolache filling
Ingredients:
1/2 pound of dried fruit such as apricots or prunes.
Sugar to taste
1/4 teaspoon of cinnamon
Lemon zest

Method:
Soak the dried fruit in water for a few hours or overnight.
When fruit is re-hydrated, cook on low for 15 minutes, adding sugar to taste (I find the fruit sweet enough so I don’t add sugar, but you may prefer it sweeter), cinnamon and lemon zest. Mash with a potato masher until you have a puree.

Posypka
Ingredients:
1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon

Method:
Mix all ingredients until crumbly.

This recipe makes about 18 kolaches, depending on how large you make them. And the variations are endless. For additional flavor you can soak the dried fruit in tea such as Earl Grey or you could sprinkle goat cheese on the apricot kolaches before baking. You can also make sausage and jalapeno kolaches by wrapping the three-inch flattened piece of dough around a two-inch piece of sausage and a couple of pickled jalapeno slices. - See more at: http://homesicktexan.blogspot.com/2007/03/sweet-escape-kolaches.html#sthash.ug0Hf9M5.dpuf

I do think these kolaches are about as close to that little town in Texas as you can get. For me, it’s a taste of road trips, wildflowers in bloom and a hint of warmer days on the horizon. And if you’re looking for a sweet escape, perhaps you will enjoy them, too.

Kolaches (adapted from recipes found in Texas Monthly and the Houston Chronicle)
Ingredients:
1 package of active dry yeast
1 cup of warm milk
1/4 cup sugar
3 cups of all-purpose flour
2 eggs
3/4 cup of melted butter
1 teaspoon of salt

Method:
In a large bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and let it rise until doubled in size.
Beat together eggs, 1/2 cup of melted butter (reserve 1/4 cup for brushing on the pastry) and salt.
Add egg mixture to yeast mixture and blend.
Stir in about two more cups of flour, 1/2 cup at a time. The dough should be soft and moist.
Knead dough for about 10 minutes on floured surface. Don't worry, it’s a joy to knead as the dough is smooth and highly malleable.
Put dough in a greased bowl and let rise covered until doubled in size—about an hour.
After dough has risen, punch it down and pull off egg-sized pieces. In your hands, roll pieces into balls and then flatten to about three inches in diameter. Brush with melted butter.
Place flattened pieces on a greased cookie sheet, cover and let rise again for another half-hour.
After second rising, with your finger gently make an indention in the center of the dough (be careful not to flatten it too much) and fill with one tablespoon of fruit filling (recipe to follow) and sprinkle with posypka (recipe to follow).
Bake in oven at 375 degrees for 12 to 15 minutes. Brush with melted butter when you take them out of the oven and serve warm.

Kolache filling
Ingredients:
1/2 pound of dried fruit such as apricots or prunes.
Sugar to taste
1/4 teaspoon of cinnamon
Lemon zest

Method:
Soak the dried fruit in water for a few hours or overnight.
When fruit is re-hydrated, cook on low for 15 minutes, adding sugar to taste (I find the fruit sweet enough so I don’t add sugar, but you may prefer it sweeter), cinnamon and lemon zest. Mash with a potato masher until you have a puree.

Posypka
Ingredients:
1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon butter
1/8 teaspoon cinnamon

Method:
Mix all ingredients until crumbly.

This recipe makes about 18 kolaches, depending on how large you make them. And the variations are endless. For additional flavor you can soak the dried fruit in tea such as Earl Grey or you could sprinkle goat cheese on the apricot kolaches before baking. You can also make sausage and jalapeno kolaches by wrapping the three-inch flattened piece of dough around a two-inch piece of sausage and a couple of pickled jalapeno slices. - See more at: http://homesicktexan.blogspot.com/2007/03/sweet-escape-kolaches.html#sthash.ug0Hf9M5.dpuf

Good eats

I've been cooking a lot lately, but haven't taken the time to take pictures or post recipes.  Since I love blogging, I thought I would do a post with the pictures I have on hand!

Grilled bacon-wrapped scallops from January, served with rice and grilled cauliflower.  The cauliflower had a good flavor, but I will try to skewer it next time instead of slicing it.  Only 2 slices turned out "whole" while the rest sort of fell apart in florets.  Oh well.

Based from a recommendation on Pinterest, I made Bacon Hearts for Valentine's Day

I used Central Market's apple cinnamon bacon, sliced in half and then formed into a heart shape (baked at 350 for 18 minutes).  Unfortunately, the bacon became overcooked but it was still delicious for our Valentine's Breakfast

I made the pancakes from a mix, then cut them out with a heart-shaped cutter.  I covered them with strawberry yogurt (DD prefers it this way over syrup and butter) and served it with a bacon heart!

I also made roasted okra lately, which completely cuts out the "slime factor".  They were yummy!  I washed and dried a pound, then put them in my big pan and drizzled with oil and kosher salt with wild garlic.  I would suggest serving immediately as I sent some in DH's lunchbox later on and, while tasty, the texture was not improved!

And lastly, I made a recipe that I've been wanting to try for a while....Sausage Stuffing Balls!

These are traditionally served at Thanksgiving, but I recommend them anytime.  The recipe called for the mixture to be scooped out with 1/4 cup measure, and they are huge.  I made a double-batch and it made 28 giant balls.  Considering I used 2 lbs. of sausage, they are pretty heavy (and the stuffing mix absorbs all grease from the sausage).   But they are oh-so-good!

SAUSAGE STUFFING BALLS

1 lb. pork sausage mix 1 (7-8 oz.) pkg. seasoned stuffing mix 3/4 c. hot water 1/2 c. chopped onion 1/2 c. chopped celery 1 egg, beaten 1/2 tsp. baking powder Combine stuffing mix with hot water. Break sausage into small pieces and add to moistened stuffing mix. Stir in onions, celery, egg and baking powder until evenly distributed. Shape into balls, using 1/4 cup mixture for each ball, and place in baking pan. Cover with foil, securing tightly. Bake at 325 degrees for 15 minutes. Remove foil; increase oven temperature to 350 degrees for 25 minutes or until sausage is done. Yields 18-20 balls.