Donna's Daily Dish
Inspiring people to create every day recipes
|
Inspiring people to create every day recipes
|
0 Comments
![]() A few months ago my husband’s cousin shared an online a recipe for cinnamon scones she found on the “Smitten Kitchen” food blog. I’ve been hesitant to bake more sweet treats besides my weekly batch of cookies. However, in these trying times, I need to keep busy. To make the scones you’ll need flour, sugar, baking powder, fine sea salt, unsalted butter, half and half or combination of heavy cream and milk, an egg and cinnamon. I do not use fine sea salt for baking, but kosher salt. I do purchase unsalted butter for baking, but if you don’t have it, use your salted butter and eliminate the salt. Also, I used a scale to weigh off the flour and sugar. I neglected to divide the sugar i.e. set aside two dishes with 3 tablespoons of sugar in each. Although, I added all the sugar to the dough, they didn’t taste overly sweet. I did use a mere teaspoon full when I was adding the cinnamon and sugar to the dough before folding and rolling.
Soufflé Omelet filled with Broccoli and Goat Cheese Sara's Weeknight Meals Season 9 Makes 2 servings Hands-on time: 15 minutes Total preparation time: 27 minutes Ingredients 1/2 pound cooked broccoli, coarsely chopped 3 ounces fresh goat cheese, crumbled Kosher salt and freshly ground black pepper 1 tablespoon vegetable oil 5 large eggs, separated 2 tablespoons all purpose flour Directions Preheat oven to 375° F. Toss the broccoli with the goat cheese and saltand pepper to taste. Heat the oil in a 10-inch nonstick or stick resistant skillet with a heat proof handle until it is hot and tilt the pan to coat the bottom with the oil; remove from the heat. Whisk the egg yolks with the flour, 1/2 teaspoon saltand 1/4 teaspoon pepper until the mixture is thick and fluffy, about 3 minutes. Beat the egg whites with an electric mixer until they hold soft peaks. Stir one quarter of the whites into the yolks and then fold the remaining whites into the yolk mixture gently but thoroughly. Pour the eggmixture into the skillet, spreading it evenly. Bake the omelet in the middle of the oven for 10 minutes, or until it is puffed and almost cooked through, spoon the filling down the middle of it, and with a spatula fold the omelet in half to enclose the filling. Bake theomelet in the middle of the oven for 2 minutes more, or until the cheese is melted and the omelet is cooked through. ![]()
![]() With the holidays coming upon us rather quickly, I thought it best to get organized as far as menus go. I sent an email to my family to get their input for the Thanksgiving menu. I’m still waiting on one of my children to confirm they are definitely coming for dinner because if they are, here’s my tentative menu:
![]() My mother has been gone for almost 28 years and one of the things I remember about her were her sayings. One in particular is, “questo o niente,” this or nothing. Meaning, this is what I’m serving or this is what I have, take it or leave it. When my children were little, I made them try everything, just a little. One time we made our son sit at the dinner table until he ate five string beans. He sat there a good long time and finally ate them. He learned his lesson, they taste better hot. Fortunately for them, they have acquired quite a discerning palate and try a variety of different foods. ![]() For Easter this year we were a small group of four adults. Traditionally, our family likes ham for the holiday. Last year and this, I purchased a delicious spiral cut Wellshire Farms ham from Whole Foods for $3.99/lb. (prime member price). Although I selected the smallest ham I could find, there is still quite a bit leftover. What was one way I could re-purpose this ham? How about a quiche Lorraine, but low fat. I checked the internet and found a recipe by Joy Bauer, nutrition and health expert from NBC’s Today show. Her recipe replaces the normal quiche crust with frozen chopped spinach, shredded cheddar cheese, eggs and a bit of Parmesan cheese. The filling uses eggs, egg whites, reduced fat milk and reduced fat Swiss cheese. I did skew the fat by using some of the spiral ham from Easter in lieu of turkey bacon. ![]() Last week I was again helping out my daughter and son-in-law by babysitting overnight for my granddaughter. I knew I would be there for breakfast a couple of mornings, so I looked on line for a recipe for whole wheat pancakes made with buttermilk. I find that pancakes made with buttermilk make for a lighter tasting pancake. My internet search led me to a recipe by Betty Crocker for Whole Wheat Buttermilk Pancakes. For years, I’ve been making different Betty Crocker recipe that my family loves. This new recipe didn’t disappointment either. I cut the recipe in half and found the batter rather thick. An extra tablespoon or two of buttermilk would have helped to thin the batter a bit. They were very light, not heavy and filling. My fourteen month old granddaughter devoured one each morning, no room for fruit. |
|