cook it: french toast and berry butter

We have had a busy schedule since we moved to Oklahoma.  And by busy, I mean really busy.  And by really busy, I mean ridiculous.  We have decided to really celebrate our Saturday mornings as a family.  We stay in our PJs and cook a giant smorgasboard of what we all love: chocolate chip pancakes, biscuits and gravy, bacon, sausage, and french toast.  It's like a giant carb-lovers buffet.

Hands-down the star has been the french toast.  This 'Cooks Illustrated' inspired recipe is a must-try for your weekend!

photo cred: cook's illustrated

ingredients:
1 egg
2T butter, melted (plus more for frying)
3/4 cup milk
2t vanilla extract
1/3 cup flour (all-purpose is fine)
1/4t salt
thick sliced bread (preferably day-old)

directions:
1) mix egg, butter, milk and vanilla
2) sift four into mixture and then add salt
3) submerge bread into mixture; coat well, but be sure not to leave it in too long--it'll get soggy
4) pour a little melted butter onto frying pan (we use electric griddle) and then add bread.  cook two minutes per side.

**serving suggestions** we've been known to top our french toast with: fresh whipped cream, maple syrup, fresh berries and cheerios (lately Mills is adding them to everything)

photo credit: the pioneer woman blog

this is a little premature, but the kids and I just watched an episode of The Pioneer Woman (they are obsessed with her show) and Ree made this beautiful berry butter.  I've got my butter softening as we speak and I cannot wait to test this out!

ingredients:
1/2lb butter softened
1/2 cup blackberries/raspberries
foil

direcitons:
1) whip butter in mixer with whisk attachment
2) swap out for paddle attachment and incorporate berries and mix, but don't let berries get mushy
3) mold butter into a log-type shape on foil, wrap like a burrito
4) put in freezer for 30 minutes and then transfer to fridge

introducing Harvest: Small Batch Granola

I just started my own business y'all!

     Cooking with my family is one of the earliest and fondest memories from my childhood.  I've baked and sold a variety of goods over the years, from the basic box-mix-based cake to the complicated multi-course dinner party.  I love learning new techniques and trying different ingredients, but what I treasure the most is the face of a truly delighted customer.

     I've been making granola for the past three years.  I first started making granola for my husband and then quickly thereafter for my friends (and then their friends too.)  I would go to grab a cup for breakfast, only to find a few measly crumbs in the jar.  I began to toy with the idea of turning my granola-hobby into a real business.

     When we moved across the country this past summer I was excited (and honestly, a little daunted) about the opportunity for a "what-would-you-do-if-you-could-do-anything" type change.  It seemed like it might be just the right time to start my granola business.  I spent the next few months researching legal guidelines, recipes and branding.  Y'all, it turns out there is a lot more to running a business than knowing how to throw some ingredients together.
   
     After a lot of patience and prayer, Harvest: Small Batch Granola was born.  These recipes are dear to my heart and it's my hope to provide my customers with something they'd be proud to serve to their family and friends.  Each batch is crafted in my own kitchen, where it is lovingly sniffed by two toddlers and packaged with care before we sample it to smithereens.

      I'm currently selling: Original Recipe, Pecan Crunch, Fall Spice and Quinoa Crunch.  I can hand-deliver them if you live in the Stillwater, OK area, but if you aren't around town then you can check me out at: www.HarvestSmallBatchGranola.com


   

cook it: baked ziti

Elliot: Mom, what's for dinner?

Me: Baked Ziti

Elliot: What's Ziti?

Me: uhm...it's like spaghetti's more sophisticated older cousin

Elliot:  [blank stare]

     Did you parents ever describe food as a "cousin" to another food?  I can vividly remember my parents describing lasagna as a "cousin" to spaghetti.  As in, "eat the lasagna Blair, it's just like spaghetti's cousin and you love spaghetti so eat.it.already." 

     This is another one of our "use what you got" type recipes.  I wanted ziti, but the penne noodles were on sale.  And half our ingredients are from Aldi, which you know is a plus for me!  These humble ingredients transform into a hearty dish everyone in your family will love.  

Ingredients:

1 lb ziti or similar pasta (penne is a bit easier for our toddlers to wrangle)

15 oz ricotta

1.5 c mozzarella

0.5c grated parmesan ("sprinkle cheese")

1 egg

2 jars marinara sauce

directions:

1) cook noodles to al dente---you don't want them to be too cooked because they will get soggy when added to dish later

2) while noodles are cooking mix together ricotta, 1 cup mozzarella, parmesan and egg.  be careful not to over mix, it's fine if there's a few clumps

3) drain noodels and rinse with cool water to stop the cooking process

4) add rinsed noodles to the cheese mixture

5) layer 1-1.5 cups of marinara sauce on the bottom of 9x13 dish.  layer noodle cheese mixture, then marinara, again with noodle mixture, top again with marinara and remaining mozzarella   (it's kinda like a lasagna with all the layering)

6) bake in 350degree oven for 45 minutes

notes:

-this makes a pretty full 9x13 pan, so we actually assemble in two 8x8 pans at our house.  we bake for 35-40 min

-you want to make sure you fully cover top layer of noodles or they will get a bit crispy in the baking process

*sidenote* i have no "after" picture of this meal because we ate it so fast.  so, just picture a beautifully prepared ziti masterpiece right about.....here.   ;)

yum.yum.yum.

leftovers can make the best meal. seriously. well, my leftovers can!

let me introduce you to the fabulous world of leftovers at the jones' household:

That is a piece of Light Italian Flatout Bread, topped with a tinesy bit of goat cheese (i said i was a lazy vegan), balsamic onions, sauteed green and red peppers, mushrooms, tomatoes, cilantro and southwestern black beans (made from scratch!).

Roll it all up (long ways, so it looks like more!) and place it in a frying pan for a few minutes on each side to get it all warm and gooey. And voila:

yummy burrito(?) with a side of apples and spicy southwest black beans
a vegetarian meal that makes even the biggest carnivore drool!