Salsas….Tomato, Tomarillo, Avocado and Easy Naan

http://texanaskitchen.com/2014/04/28/salsa-is-really-just-another-beverage/

Roasted Tomatillo Salsa Makes about 2.5 quarts

  • 2.5-3 pounds tomatillos, husks removed
  • 3 fresh jalapenos
  • 12 cloves peeled garlic
  • 1 large white onion, cut in eighths
  • 1 bunch (2 cups packed) cilantro
  • 1 tablespoon salt
  • ½-1 cup lime juice

Place tomatillos and jalapenos in a baking pan (with sides), and place in a 425* oven for 15 minutes. Shake the pan occasionally so that all sides start to brown. Remove from oven and place all ingredients in a food processor or blender, and puree until all of the ingredients are chopped small. Place in jars and store for up to a week in the refrigerator.

red salsa

Red Salsa Makes about 4 quarts

  • 3 32 oz. cans high quality tomatoes (diced or crushed)
  • 1 large white onion, cut in eighths
  • 1 bunch (about 2 cups packed) cilantro
  • 12 cloves peeled garlic, smashed
  • Fresh whole jalapenos**, stem removed, cut in 1 inch chunks
  • 1 tablespoon chili powder
  • 3 teaspoons ground cumin
  • 1 tablespoon salt
  • ¼ cup sugar
  • ½-1 cup lime juice

Add all ingredients to a large saucepan or Dutch oven. Simmer over medium heat for 5 minutes. Using an immersion blender (or blend in batches in a blender), blend the mixture until smooth with only very small pieces remaining. Adjust seasoning and add more lime juice if needed.  Pour into jars and store in fridge for up to a week.

**one jalapeno for mild, 3 for medium, and 4 or more for hot

Salsa

Avocado..Guacamole

  • ½ cup very finely minced red onion
  • 4 cloves very finely minced garlic
  • 1-2 very finely minced Serrano peppers (depending on your preference for heat)
  •  juice of 1 lime
  • 1 teaspoon salt
  • 4 large ripe Haas Avocados

 

My recipe is simple…..put avocado in a small bowl, add freshly squeezed lemon juice, salt, pepper, ginger, garlic and oil and blend all..taste and adjust seasoning. Sprinkle with oil and paprika. Serve with home made Naan.

IMG_2665

Naan.….plain flour and warm water..mix, knead, and roll until soft and pliable. Leave about 30 mins.

Take piece and roll into flat naan…cook over hot pan or grid until bubbles form. Turn over and cook.

Avocado Bread

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup mashed avocado (1 medium avocado)
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans

http://homecooking.about.com/od/breadrecipes/r/blbread16.htm

Preparation:

Preheat the oven to 375 degrees F. Generously grease a 9 x 5-inch loaf pan.

Combine the flour, sugar, baking powder, soda, and salt in a large mixing bowl. Whisk to blend thoroughly.

In a separate bowl, beat together the egg and avocado. Stir in the buttermilk. Add to the dry ingredients and blend well. Stir in the pecans.

Pour into the prepared pan and bake for 50 minutes to 1 hour or until a wooden pick inserted in the center comes out clean.

avocado..

Substituted: 1 tbs ground flaxseed + 3 tbs water for the egg, and in place of buttermilk I combined half of a cup of non-dairy creamer (I’m sure almond or coconut milk would work too) with a small splash of Apple cider vinegar. I also used 1 cup of almond flour and 1 cup of sprouted wheat flour in place of the all purpose. And because I love chocolate so much my last batch I traded the nuts for some soy and dairy free chocolate chips

IMG_0092

Banana Bread Cake

Making Banana Bread is simple. Simply add bananas to the bread recipe when cooking in the oven or the bread maker.

Here is a different technique..one that uses a Bundt Pan and Nutella for a chocolate flavour.

You can also make small bread rolls with the same recipe, or make muffins.

Bundt Pan Cakes

http://www.squidoo.com/banana-bread-cake

Ingredients

  • 2 Boxes Pillsbury or your Favorite Banana Quick Bread Mix
  • 2 Cups of Water
  • 1/2 Cup of Oil
  • 4 Eggs
  • TO ADD NUTELLA
  • 1 cup of reserved batter after mixing ingredients above
  • 1/2 cup Nutella
  • FOR THE GLAZE
  • 1 1/2 Cups of Powdered Confectioners Sugar
  • 1 Tsp Vanilla Extract
  • 2+ tsp Water or Milk adjusted to your desired consistency

Instructions

Add the first four ingredients together in a nice size bowl probably whatever you mix your usual cake batter in will be perfect. No hand mixer needed at all, the batter comes together really nicely. Mix until batter is smooth and all ingredients are completely blended.

Scoop off about 1 cup of the batter and set aside, then pour the mixing bowl of batter into a VERY WELL GREASED OR SPRAYED WITH NON-STICK COOKING SPRAY bundt pan.

Now take the cup of batter you set aside and start adding Nutella to it. I heated my nutella a little bit at a time in the microwave to make it easier to work with. Use more nutella if you like it very chocolate and mix the two ingredients thoroughly. The batter is now dark, rich and chocolate looking.

Drop tablespoons of the Nutella Cake Batter onto the top of the batter in the bundt pan. I chose to do about four different spots of the chocolate mix and once that is dropped into the batter you can take a butter knife and reach into the circle of chocolate and swirl it around a little. A little down so it will go through the depth of the cake. A little to the left, a little to the right, well you get the idea. I didn’t want it to all be chocolate I wanted to see the swirls so I kept the swirls kind of small.

Place the bundt pan in the pre-heated oven at 400 degrees and bake for about 40 minutes depending on your oven.

After baking, let the cake cool a little, turn bundt pan over and release the cake onto a large enough plate or tray.

Add your glaze as much or little as you like it.

Delicious served still warm from the oven or all cooled off!

Butter Rolls

Butter Rolls are always delicious for smokos and morning teas…serve with extra butter or as is.

Make the same using a basic scone recipe…roll out, butter, roll and cut into slices and bake.

I have also used variations like adding chopped walnuts and apple, crushed nuts including pistachio, fried onions, chopped bacon, and left over sausage and potato chopped finely. You can use fresh herbs, mixed herbs and for the spicy, chopped chilli

Grandmother's Old Fashioned Butter Roll

http://m.allrecipes.com/recipe/17925/grandmothers-old-fashioned-butter-roll

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup shortening
  • 1/2 cup water
  • 3/4 cup butter, softened
  • 1/4 cup white sugar
  • 1/2 teaspoon ground nutmeg
  • 2 cups milk
  • 2/3 cup white sugar
  • 1 teaspoon vanilla extract
    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7×11 inch baking pan.
    2. In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
    3. In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
    4. Bake in preheated oven until brown, about 30 to 40 minutes

 

Buttermilk Biscuits

A New Zealander asked me to make Fried bread. He said it was the same as scones but deep fried or cooked in oil in a fry-pan.

I made them, and they were so popular I started making  them daily and the men took the left overs for lunch or snacks.

Then one day a visitor said these were the same as American Biscuits, and I realized they were this , and they gained another dimension.

My recipes was simple. Rub butter into flour, add some salt and a bit of sugar, blend together with milk to make a dough, cut into squares or circles and fry in oil turning when one side brown. They are delicious. I made variations…coconut, sultanas, mixed herbs, onion, garlic, but always came back to the plain ones as they were the most popular.

Here is another version  using buttermilk, and it looks delicious too.

Ma’s Buttermilk Biscuits

https://www.facebook.com/pages/Grammas-in-the-Kitchen/249440055097652?ref=stream

Photo: Whenever my family would drive to Magnolia, Arkansas to visit my grandma (Ma) for the weekend, I knew I could count on her to make my favorite buttermilk biscuits. My momma used the same recipe, and now I do, but they sure don't taste the same as Ma's biscuits. I don't know if it was the bacon grease she used, the seasoned skillet (which is the same skillet I now use) or just the love she put in to making them.
Oh, how I miss Ma's cookin'!

Ma's Buttermilk Biscuits

Preheat oven to 450*

Mix together 2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt

Use a fork or whisk to mix dry ingredients together. 

Cut in
1/4 cup shortening

Add just enough buttermilk to moisten the dough.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.

Pour dough out on to the counter that has been dusted with flour. 
Dust your hands with flour.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.

Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.

Brush tops of biscuits with bacon grease or shortening.

Place biscuits in the oven for 20 - 25 minutes or until golden brown on top.

Now...there is a skillet full of some of the 
best homemade buttermilk biscuits
you'll ever find!
Preheat oven to 450*

Mix together 2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt

Use a fork or whisk to mix dry ingredients together.

Cut in
1/4 cup shortening

Add just enough buttermilk to moisten the dough.
Using a wooden spoon, or your hand, mix together until all dry ingredients are moistened.

Pour dough out on to the counter that has been dusted with flour.
Dust your hands with flour.
Knead the dough until it has thickened and easy to handle.
Pinch off about 3 inches of dough, dip end in flour, then roll between your hands.
I do it like Ma did and juggle it between both hands, turning the ball of dough each time.

Place biscuit dough ball in a greased cast iron skillet.
Pinch off another 3 inches and repeat.

Brush tops of biscuits with bacon grease or shortening.

Place biscuits in the oven for 20 – 25 minutes or until golden brown on top.

Now…there is a skillet full of some of the
best homemade buttermilk biscuits
you’ll ever find!

Crock-pot Banana Bread

This recipe is here because right now I do not have an oven to bake in and I did not realise you can use a crock pot for breads and cakes.

You put the batter into a pan which fits in the crock-pot, on a rack or stand, and then cook it

http://baking.about.com/od/crockpotbaking/r/bananabread.htm?nl=1

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup cropped pecans, lightly toasted
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 4 small ripe bananas, mashed
  • 2 tablespoons plus 2 teaspoons milk
  • 1 teaspoon vanilla

Preparation:

Turn crock-pot on high. Grease and flour manufacturer’s insert or 2 pound metal container. Mix flour, baking soda and salt in medium bowl. Add nuts and set aside. In another bowl, cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Mix completely. Stir in bananas until well mixed. Gradually add flour mixture. Stir until just combined.
*Place insert into crock-pot. Carefully add batter. Cover. Put lid on crock-pot and bake for 2 to 3 hours or until done. Be sure not to check on bread until it’s cooked at least 2 hours.

*If using other metal container, either place a rack or crumpled aluminum foil at bottom of crockpot. Place container on top. After adding batter, top container with several paper towels. Make sure crockpot lid is loose and bake for regular amount of time.

– 2 cups flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1/2 cup butter, softened
– 1 cup sugar
– 2 eggs
– 3 large ripe bananas
– 2 tablespoons plus 2 teaspoons milk
– 1 teaspoon vanilla
– approx. half a bag of semi-sweet chocolate chips

Directions:
1. Turn crock pot on high
2. Mix flour, baking soda and salt in a separate bowl
3. In another bowl Cream butter with sugar. Add eggs, one at a time. Add milk and vanilla. Stir in bananas until well mixed. gradually add flour mixture. Stir until combined. Add chocolate chips.
4. Grease and flour bread pan and add batter.
5. Place a cookie cutter (or crumpled aluminum foil) at the bottom of crock pot. Place bread pan on top.
6. Cover crock pot with paper towels and place lid loosely on top. Bake for 3 hours. Do not check on bread until after it’s cooked for 2 hours. I actually cooked mine for closer to 4 hours but that might have been because I kept checking in on it.

Coconut Bread

http://baking.about.com/od/quickandsweetbreads/r/coconut.htm?nl=1

Bread variations are great as they make lunch boxes and meal packs interesting.

You can use any basic bread recipe and add ingredients to make different breads. This one with coconut is easy to make and tasty

Ingredients:

  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 2-2/3 cups shredded coconut or 2 cups freshly grated coconut
  • 2 eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla or coconut extract
  • 1/2 cup melted and cooled butter

Preparation:

Preheat oven to 350 degrees F. Grease and flour two 8 x 4 inch loaf pans or an 10-inch tube pan. Combine flour, baking powder and salt with wire whisk. Stir in coconut and sugar. Make a well in the center. In another bowl combine last set of ingredients. Pour into well. Mix until just combined. Bake in pan(s) for 50 minutes or until cooked

http://www.anulaskitchen.com/2010/05/jamaican-coconut-bread.html

Jamaican Coconut Bread

Ingredients:
– 3 cups flour
– 3/4 cup sugar
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon cinnamon
– 1/8 teaspoon nutmeg
– 1 1/3 cups shredded coconut
– 1 1/2 cups milk
– 1 egg
– 2 tablespoons vegetable oil
– 1 teaspoon vanilla extract

Preheat oven to 180 C degrees. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and coconut in large bowl. In separate bowl, beat milk, egg, oil and vanilla extract together until well blended. Add liquid ingredients to dry ones and stir to blend. Do not over-mix. Pour batter into a 9x5x3 inch loaf pan. Bake for about 1 hour until a cake tester inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then invert the bread onto a cake rack to cool completely. Make 10 to 12 servings.