Homemade Breads

If you haven't made your own bread from scratch, you are missing out!  Take my word..I AM NOT A BAKER....but when I attempted to make my own bread, I was amazed at what came out.  IT WAS DELICIOUS.  
Here is one of my favorite sites that I frequent whenever I have a moment to bake bread.

http://www.cookingbread.com/index.html


I suggest you bake several loaves using different recipes so you'll have an idea what flavors you prefer.  I personally like the sweater recipes.  Slicing off a nice chunk, toasting it and slathering it with butter and preserves first thing in the morning makes a great start to the work day. 


Here is a honey loaf that I made and dusted the top with Quaker Instant Oatmeal hazelnut cream.

Swedish Meatballs

Why settle for the ol' spaghetti and meatballs when you can change it up a bit?  This is a sure crowd pleaser and is a change from the traditional.  Don't be discouraged from the long list of ingredients.  Once you have made them you'll see just how really easy it is!

Ingredients:

• 2lbs ground chuck (80/20)
• 2/3C seasoned bread crumbs
• 2C milk divided
• 4C beef stock
• 6 TBSP chopped dill- divided
• 1/4 C finely chopped onions
• 1/4 TSP ground clove
• 1/2 C sour cream
• 1/2 stick butter
• 1/3 C flour
• salt and pepper
• 1 large package egg noodles

Place beef in a large bowl.  place butter in skillet and melt over low/med heat and add onions.  Cook until onions are just translucent and tender.  Set aside.  In separate bowl add clove, breadcrumbs, milk and dill.  Mix and let sit until breadcrumbs have soaked up the milk.  Add the butter onion mixture to ground beef as well as the breadcrumb milk mixture.  Add 3 TBSP dill.  Hand mix until fully incorporated.  Use a heaping tablespoon to ration out meat mixture and roll into uniform balls.  Place on foil lined cookie sheet.  Once all are formed, place in 400 degree oven and bake for 20 minutes-  They should be a nice dark golden in color.

While Meatballs are in oven, heat remaining butter over medium heat until melted and add flour to make roue.  Cook until golden brown over medium heat for about 5 minutes.  Add beef stock and whisk to avoid lumps. Bring to a boil to reach full sauce thickness. Add remaining dill.  Add meatballs to sauce and cover. 

 At this point you can turn off the heat, add in sour cream, salt and pepper to taste.  Serve over over cooked egg noodles OR place mixture into crock pot and leave on low until you are ready to serve.

Meatballs can be made up to 3 days ahead of time if you prefer to make this recipe in steps.

Roasted Root Vegetables

There is nothing like the flavors of roasted root vegetables in the fall/winter.  Be creative and use what ever root vegetables you enjoy.  Try roasting beets, butternut squash and pearl onions.  Add dried cranberries while roasting to add a touch of sweetness.

Ingredients:

• 1 Container of Brussels sprouts- trimmed and cleaned
• 5 peeled whole carrots
• 3 peeled whole turnips
• 2 medium potatoes
• 1/4 C extra virgin olive oil
• 2 TBSP of Italian seasoning
• salt and pepper

Directions:
Cut Brussels sprouts in half, cut carrots and turnips into 4''x1'' sticks and potatoes into 2''x2'' chunks.
Mix all vegetables with olive oil and seasoning until fully coated.  Roast in 400 degree oven, stirring occasionally to prevent sticking, for 25-30 minutes.

Orzo Salad

This is one of my favorite simple recipes that I like to mix up at the beginning of the week.  Its serves as a great side dish to any meal or as a meal on it's own!



Ingredients:

1/2 box of cooked Orzo
2C of halved cherry tomatoes
2 small cans of sliced black olives
3 chopped scallions
2 large garlic cloves-crushed and chopped
1 TSP of lemon juice
2/3C of crumbled feta cheese
1/4C extra virgin olive oil
2 large handfuls of baby arugula ( optional )
salt and pepper


Directions:
Combine all ingredients into a Tupperware container and refrigerate for up to 2 weeks.  The longer it has to marinate its flavors, the better it gets!