Un-Sloppy Joe Pockets and HP 7.2

Chef’s Notes: Friday was HP D-Day for the Smith household. Having caught the bandwagon late, catching the Hogwart's express at about the 4th movie, we have waited in anticipation for the final day! In preparation for today, I just finished re-reading the book on Wednesday and planned a tummy-filling meal pre-showtime. With glasses, wands, owls, snitches, robes, dementors, Ministry of Magic, muggles, prophesies, spell-books, Wingardium Leviosa, Dumbledores, Snapes, Hermiones, Rons and Harrys in-tow we headed to end the quest.

Plan of Attack:

1. Prep dough

2. Cook ground meat filling

3. Assemble and Bake

Ingredients for 2:

1 Recipe for 2 servings of pocket dough

1/3 lb ground beef

15oz can of diced tomatoes with chilies

1/8 C ricotta cheese

Yellow mustard

Fresh spinash

Red onion rings

2 oz grated mozzarella cheese

Instructions:

1. Preheat oven to 425 degrees
2. Prepare dough, place in bowl and cover with damp paper towel until ready to use.
3. Heat skillet over medium-high heat and add meat and brown until all pink is gone, draining away any excess fat if needed.
4. Add can of diced tomatoes and keep at a high simmer until liquid has evaporated; remove from heat and set aside.
5. Roll dough into about a circle about 8-9” in diameter
6. Only on ONE HALF of the dough smear ½ of the ricotta cheese leaving ½” perimeter on the outside and drizzle with yellow mustard.
7. Top with spinach ½ of the beef mixture, red onion, and grated mozzarella cheese
8. Fold over dough and pinch closed; repeat for other pocket
9. Using a wide spatula carefully move the pockets to a baking tray or plate to move to a pizza stone.
10. Bake for 15 minutes. Turn the oven off and allow to set for 5 minutes with the door closed.
11. Enjoy!

Proof that they were actually non-sloppy

3D downfall: glasses on glasses

Shear excitement!

Food for our generation's Star Wars,

the SupperSmiths, forging one meal at a time

Pocket Dough

Plan of Attack:

1. Mix

2. Roll

Ingredients for 2 pockets/calzones:

¾ C all-purpose flour

1 ½ tsp active dry yeast

½ Tbsp olive oil

¼ tsp salt

1 tsp sugar

½ C warm water

Instructions:

1. Mix flour, yeast, salt and sugar in a bowl
2. Add oil and warm water and mix until dough forms (adding more water if necessary)
3. Roll into needed shapes
4. Enjoy!

Wednesday- Manager's Choice

What do you do when you have two frozen pieces of our beloved skillet cornbread, leftover sausage and dried black-eyed peas? Whenever we'd eat leftovers in school, they called it Manager's Choice. I always wondered who this 'Manager' was. (Had to sneak a few blonde moments into my childhood.) Who says eating healthy has to always been complicated?

Food for Life,

the SupperSmiths, forging one meal at a time

Black Bean Bonanza

SmithCale and I love, among many things, an affinity for beans. All beans and legumes. Well, I do like lentils far more than he does, but no one really likes THAT much fiber except the clinically insane.

Monday was a tribute to what everyone seemed to be talking about at the reunion:

the Black Bean Burger

Today was another oldie: Cajun Beans'n Rice. Except I did make a few changes. First, I cooked by 1/3 C dried black beans and 1/2 C Texmati rice in the crockpot, and then proceeded as normal.

I changed today's menu for one reason...Cornbread. You may proceed to make and enjoy.

Jalapeno Skillet Cornbread

Plan of Attack:

1. Mix Dry Ingredients

2. Mix Wet Ingredients

3. Combine and Bake

Ingredients for 8-10 servings (1 skillet worth):

Dry Ingredients-

1 C yellow cornmeal

¾ C all-purpose flour

1 C frozen corn kernals

½ tsp baking soda

¼ C granulated sugar

½ tsp salt

1 medium/large jalapeno, chopped

Wet Ingredients-

1 C greek yogurt

2 medium eggs

¼ C unsalted butter, melted

¼ C milk

1.5 oz shredded baby gouda

Instructions:

1. Preheat oven to 400 degrees
2. Combine dry ingredients in a large mixing bowl
3. Whisk together wet ingredients in another bowl
4. Add wet ingredients to the dry ingredient bowl and stir until just combined
5. Pour batter into a greased 10” cast-iron skillet
6. Bake 25-30 minutes
7. Enjoy!

Weekend Recap

Another glorious, albeit, quiet weekend for the Smiths'. Friday started with a little beauty at lunch.

Then it was on to our now infamous Friday Cookouts. Actually, the fun started last Sunday when we went to the store and SmithCale deemed the tortillas found the store too processed. I mean, he was right, but I was feeling lazy.

By Thursday the laziness had worn off and we whipped up a batch of homemade tortillas (See Below for recipe).

THEY ARE AWESOME!

I saved 4 for Friday and froze the rest for later consumption.

Fajita Friday!

Our good friend from Los Pinos showed up.

Our onions have broken through! We bought a cheap $1.98 bag with not much hope, but as you can see...hope springs eternal!

Sunday started with this... yes, that says 5 miles in under 50 minutes. Slowly but surely.

Finished with making and canning strawberry jam with orange zest.

That's all for this weekend from Blythe Smith, the new renaissance woman.

Homemade Tortillas

Plan of Attack:

1. Mix tortilla dough

2. Allow to rest for 1 hour

3. Cook tortillas (goes really fast)

Ingredients for 1 dozen:

1/2 C all-purpose flour

2 C bread flour

4 Tbps unsalted butter, cubed and chilled

1 tsp salt

3/4 C boiling water

Instructions:

1. In a bowl (or stand mixer) combine both kinds of flour and salt.
2. Using a pastry cutter or fork, cut chilled butter into the flour until the butter is only about the size of small peas (AKA no big lumps left)
3. Push all of the flour mixture to the sides of the bowl making a well in the middle and add the boiling water. Stir together until the dough forms.
4. Either knead the mixture by hand until it is smooth, or use your stand mixer for about 3-4 minutes
5. Make golf ball size (2 oz) balls out of the dough and cover with a damp towel. Allow to set for at least 1 hour (dough should be toughened on the outside)
6. Heat a naked/non oiled skillet to high heat
7. Roll the dough balls into thin tortillas, using extra flour on your surface to keep from sticking
8. Cook about 30 seconds on each side, or when it starts to bubble it's time to flip. Also it your skillet is too high, turn down the heat to keep from burning the later ones; repeat until all our cooked. Allow to completely cool, then store or freeze
9. Enjoy!

Food for life,

the SupperSmiths, forging one meal at a time

Garden v2.0

Our gardening actually started a couple of weeks ago when it was still cold(ish), note that SmithCale is hot on the bottom and cold on top.

We upgraded from last year's garden and bought a cultivator (<-- BEST investment!)

The blades were very easy to remove and clean of all the grass, and we couldn't but happen to notice they looked like ninja stars.

Fast forward to today: garden installation.

As you will notice, yes we do have gardening hats. Giggle all you want, but don't want to damage our facial skin!

Planted a little something for Monni :)

We CANNOT wait to combine this...

with this...(basil)

and mozzarella to make one awesome panini!

Let me introduce you to MY second love. (You met SmithCale's meat poker yesterday). We acquired a new sprayer that we have nicknamed "my green thumb".

Then, of course, I baked bread to use up the rest of our Guinness. We aren't beer drinkers, so I have finally found a great way to use it up!

And finally did the 1st Refreshment on my Sour Dough!

Then insert: nap, Tae Bo, Hot Dogs, Baked Chips and Back to the Future!

Food for Nourishment,

the SupperSmiths, forging one meal at a time

Thursday- Red Chicken O'Curry

In the Smith household we've really been on a Curry kick here lately. Well, that and I had leftover coconut milk I wanted to use so it doesn't go bad.

It is a great way to get those veggies in! Just look at that bowl full of color!

So we used the same recipe from last week's green O'curry, except we subbed red curry and added an Anaheim pepper, voila!

In other really not that exciting news, I've finally worked up the nerve to try to make authentic San Fran Sour Dough bread from my Organic Cookbook. I don't know how it will turn out, but fingers crossed!!

Sour, my little doughball, sour!

Food for Life,

the SupperSmiths, forging one meal at a time

Rainy Saturday Solution

What do you do when it's rainy and cold outside on a Saturday?

BAKE BREAD!

I've found that the added humidity in the air helps my bread to rise. So a few times every couple of months when we are lucky enough to home on a rainy Saturday, I bake bread for the week and to freeze!

There was some kneading done by the stand mixer.

My dough was so happy to see me after being pummeled by the stand mixer

What do you do while your bread rises? Sweep, mop, dust, deep clean the pantry and fridge, and make SmithCale clean the bathrooms.

Then while your other loaves bake, a scale helps to ensure my buns will be even!

The black stallion rides again!

The spoils include: 2 loaves of no knead bread. One for this week, and one to freeze.

6 hotdog buns and 6 hamburger buns! I used this recipe, and the only thing I changed was I made the flour 1/2 all-purpose and 1/2 whole wheat.

Only two hotdog buns will be left out for this week, and the rest will be frozen for later!

YUM!

Food for Later,

the SupperSmiths, forging one meal at a time

Perfect Pie Crust

Chef’s Notes: I’m very proud to say this is a family recipe passed from my mother from her mother. When I made this, SmithCale said that this crust would make any old lady envious. I was overwhelmed by the compliment! Just a little tip, remember to keep the crust as cool as possible. You don't want to overwork it or heat up the butter with your fingers, the idea is for the butter to melt in the oven and create a deliciously flaky crust!

Plan of Attack:

1. Mix flour & salt

2. Cut in butter

3. Add wet ingredients

Ingredients for 1 pie crust (top & bottom):

3 C all-purpose flour

1 C unsalted butter AKA 2 sticks (cubed and very chilled)

1 tsp salt

½ C water

1 egg

1 Tbsp vinegar

Instructions:

1. In a large bowl combine flour and salt
2. Using a pastry blender or fork cut butter into the flour until the butter is about the size of peas
3. Then make a well in the center of the mixture, add the egg, water and vinegar
4. Mix until the dough forms, but stop right when the dough comes together.
5. Pat into a circle in the bottom of the bowl , cover and refrigerate for 15 minutes-1 hour
6. Roll out onto a clean surface until about 1/4" thick and cut into the size and shape you need
7. Enjoy!

Food for Fun,

the SupperSmiths, forging one meal at at time

Baking All the Rules- Cranberry Orange Bread

Cranberry Orange Bread

Adapted from Recipe submitted to AllRecipes.com by Carol

Personal Note: While shopping during the holiday season, SmithCale and I were in our favorite section: the produce. He noticed bags of fresh cranberries and pleaded with me to make something from them. Since they were on sale I grabbed two bags and threw them in the freezer. Finally I found a cranberry worthy dessert to entice me to thaw out a bag and bake! Make two loaves and gift one to somebody, because tis the season to dole out baked goods!

Plan of Attack:

1. Preheat oven to 350 degrees

2. Mix dry ingredients in a bowl

3. Mix wet ingredients

4. Combine and bake

Ingredients for 2 loaves:

4 C All-purpose flour

3 tsp baking powder

1 tsp baking soda

1 tsp kosher salt

Zest of 2 small/medium oranges (might as well juice them too)

½ C fresh squeezed orange juice (see above)

1 C orange juice (maybe not so fresh squeezed)

3 C fresh cranberries

½ C unsalted butter, softened (1 stick)

2 C sugar

2 eggs

Instructions:

1. Preheat oven to 350 degrees

2. Grease two 9x5 loaf pans, set aside

3. In a large bowl whisk together flour, baking powder, baking soda and salt. Stir in zest and cranberries

4. In another bowl (or a stand mixer), beat together butter, sugar and eggs until smooth. Add in orange juice.

5. Add in flour mixture while on a low setting (or about a ½ C at a time if doing it by hand) until just moistened

6. Pour even amounts of mixture into your two pans

7. Bake for 1 hour

8. Let cool on wire racks. De-pan after 10 minutes and allow to completely cool before covering.

9. Enjoy!

Food for Fun,

the SupperSmiths, forging one meal at a time

Baking All the Rules: Geez Louise, that’s good Pumpkin Bread

Adapted from the recipe Downeast Maine Pumpkin Bread submitted by Laurie Bennett at AllRecipes.com

Personal Note: Some weeks ago I bought an actual pie pumpkin and roasted it, pureed it and froze it just for this day. And today turned out to be just as delicious as I hoped it would be! This one goes out to all the ginger-lovers, be it the spice or the hair coloring.

Plan of Attack:

1. Mix wet ingredients

2. Mix dry ingredients

3. Combine together and bake

Ingredients for 1 loaf:

Wet ingredients-

1 C pureed pumpkin (homemade would be awesome, but canned is also good)

2 eggs

½ C vegetable oil

1/3 C water

1 ½ C sugar

Dry ingredients-

1 ¾ C all-purpose flour

1 tsp baking soda

½ + ¼ tsp salt

½ tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground ginger

Instructions:

1. Heat oven to 350 degrees
2. In a large bowl combine pumpkin, eggs, oil, water and sugar until well mixed
3. In another bowl combine the flour, baking soda, salt and all the spices; also mix well
4. Add the dry ingredients into the wet ingredients and mix until just blended
5. Pour into a well lubed loaf pan and bake for 50-60 minutes using a toothpick to check for doneness
6. Enjoy!

Baking All the Rules- Whole Wheat Biscuits

Adapted from Recipe submitted to AllRecipes.com by Ruth Ann Stelfox

Personal Note: Put down the tube of biscuit dough filled with trans fat! Hurry before it ruins your arteries anymore! That’s it…nice and slow. Hold on; let me don my hazmat suit. Alright, I’ll get rid of that can for you. Whew! That was a close call! Please please please don’t buy those anymore, these are really very very simple. Not only do they take 15 minutes max (that includes cooking time), the taste is unparalleled.

Plan of Attack:

1. Mix dry ingredients

2. Cut in butter

3. Add milk and form biscuits

4. Bake at 450 degrees for 10-12 minutes

Ingredients for 6 biscuits:

½ C all-purpose flour

½ C whole wheat flour

2 tsp baking powder

½ Tbsp sugar

¼ + 1/8 tsp salt

3 Tbsp unsalted butter, cut into small chunks

½ C buttermilk

Instructions:

1. Preheat oven to 450 degrees
2. In a medium bowl add both flours, baking powder, sugar and salt; combine
3. With a fork or pastry blender cut butter into the flour mixture until it resembles coarse crumbs
4. Stir in buttermilk and mix just until combined
5. Turn out dough onto a clean, floured surface; knead gently about 8-10 times
6. Roll dough into about 3/4” thickness, use a 2 ½” biscuit cutter (or a drinking glass) to cut into 5-6 biscuits
7. Place on an ungreased baking sheet (or pizza stone, yes I said pizza stone)
8. Bake 10-12 minutes or until light brown
9. Enjoy!

Food for better options,

the SupperSmiths, forging one meal at a time

Baking All the Rules- No Knead Bread

So we were watching the Cooking Channel last Saturday and Chef Chuck Hughes had a day off. (And that folks is a bad pun because his show is named "Chuck's Day Off")

He made this bread and SmithCale insisted I make it. No really, he even printed it off for me and everything.

I don't need much encouragement to cook anything, but I do have a great fear of bread making. Which seems weird since I dedicated Friday's to baking.

But Chuck on his 30-minute Day off (they count days differently in Canada, eh?) shared the best bread I've ever made.

No Knead Bread

recipe courtesy Chuck Hughes

Ingredients for 1 loaf:

1/2 Tbsp (1/2 package) active dry yeast

1 1/2 C warm water

1/2 Tbsp sugar

1/2 Tbsp white vinegar

1/2 Tbsp olive oil

1 1/2C all-purpose flour

1- 1 1/2 C whole wheat flour

1/2 Tbsp kosher salt

Instructions:

1. Mix together yeast, sugar and water in a large bowl; allow to bubble up and foam. After a few minutes add vinegar and oil.
2. Add all-purpose flour 1/2 C at a time, stirring well after each addition.
3. Then add salt and whole wheat flour 1/2 C at a time, stirring well after each addition until dough is a bit wet and spongy
4. Cover with damp towel and allow to rise for 30-40 minutes in a warm place.*
5. Preheat oven to 375 degrees
6. Spoon dough into 1 well-greased loaf pan. Press sides down and try to create a nice loaf shape. Cut 2-3 diagonal shallow incisions across the top of loaf.
7. Bake about 50 minutes or until golden brown
8. Enjoy orfreeze!

*Chuck changed my life. He created a warm place for my bread to rise. Heat oven to 200 degrees for 5 minutes, then cut the heat off and allow your bread to rise in there.

Food for Fun,

the SupperSmiths, forging one meal at a time

Baking All the Rules- Wafflends

Let me just say this one thing first, TGIF! (Be sure to check the bottom for added Friday Fun)

I have very little planned this weekend, except for a Jim's 30th Birthday on Saturday!

For some reason most weekends SmithCale and I seem to eat breakfast for dinner at least one weekend day. Mainly because it's quick and I always have all the basics on hand. And as the picture shows, I had this round with eggs; Over hard please.

I'd like to share our favorite waffle recipe so maybe you also can have a beautiful Wafflend!

Oatmeal Waffles

Recipe adapted from Cooking Light, September 2010

Plan of Attack:

1. Mix dry ingredients

2. Mix wet ingredients

3. Combine and waffle-nate them

Ingredients for 3 (but only 2 of us eat them all):

Dry Team:

¼ C whole-wheat flour

1 C quick-cooking oats

1 Tbsp sugar (white, brown or agave. I’ve used them all and I’m indifferent to which is best)

½ tsp baking powder

½ tsp baking soda

¼ tsp ground cinnamon

1/8 tsp salt

Wet Team:

1 C nonfat buttermilk

2 Tbsp butter, melted

1 large egg

Cooking spray

Instructions:

1. Heat waffle iron to the darkness setting you prefer

2. In a large bowl combine the dry team

3. In a smaller bowl combine the wet team, stir with a whisk

4. Combine wet team into the dry team, stirring only until everything is moistened

5. Spray waffle iron with cooking spray and spoon about 1/3 C mixture and cook until it’s reach desired darkness; repeat. We usually can make about 4-5

6. Enjoy!

Nutritional Info, per serving:

273 calories

11.2 g total fat (5.7 g saturated)

91 mg cholesterol

34.7 g carbohydrates

2.8 g fiber

10 g protein

Food for Fun,

the SupperSmiths, forging one meal at a time

And just for grins:

Meet the last Smith, Butters.

Or maybe the next snack?

Only kidding, I would never eat my favorite pet/friend! Have a great weekend!

Homemade Pizza Dough (2 Versions)

Recipe adapted from AllRecipes.com

Personal Note: Whew! So glad you made it here! Don’t tell all the people buying pizza crusts, but this is SOOOO much better tasting, and better for you. We don’t want them to feel self conscience.

Plan of Attack:

1. Combine ingredients

2. Let rest 5 minutes

3. Roll into Pizza Shapes

4. PreBake for 5 minutes

5. Decorate and finish baking

Ingredients for 1 “Regular” Pizza (I usually make 2 Pizzas for 4 people):

1 ½ C all-purpose unbleached flour

½ package active dry yeast (I just eyeball it, and feel the package to determine ½)

1 Tbsp vegetable oil

½ tsp salt

½ Tbsp sugar

¾ C warm water (110 degrees, again, I just use my hand to determine warmness)

Ingredients for 1 Whole Wheat/Flaxseed Pizza:

1 ¼ C all-purpose whole wheat flour

¼ C ground flaxseed meal (for a delicious nutty flavor)

½ package active dry yeast (I just eyeball it, and feel the package to determine ½)

1 Tbsp vegetable oil

½ tsp salt

½ Tbsp sugar

¾ C warm water (110 degrees, again, I just use my hand to determine warmness)

Instructions:

1. (Preheat oven to 425 degrees)Combine flour, salt, sugar, and yeast in a large bowl. Mix in Oil and warm water.
2. Stir together until dough forms. If too runny, add more flour. If all ingredients didn’t come together add a little more water until nice and doughy.
3. Let sit 5 minutes
4. Roll out on floured surface, knead a few times, and then roll out into the pizza shape you desire. Place on pan of your choice (preferably pizza shaped as well)
5. Prebake in the oven 5 minutes to make it easier to decorate.
6. Take out of the oven, decorate, and bake for an additional 12-15 minutes.
7. Enjoy!

Nutritional Info “Regular” Pizza Crust:

Servings: 8

112 Calories

2.1g total fat

0mg cholesterol

156mg sodium

20.1g carbohydrates

2.8g protein

Baking All the Rules- Banana Crumb Muffins

Welcome to my favorite day of the week! For those of you that think I'm a clean eating fanatic,I'm here to debunk that myth. I now believe in balance for everything.

From your working life, to your personal life and especially in your eating. And I know when some people diet they tend to cut out certain foods (main culprit: carbs) because they think it will "Break the Rules".

But, once again, balance is key and I do love a good baked good from time to time. And I find them easier to enjoy when I know what's in them and can use high quality ingredients that taste better anyway. And, baked goods don't have to be sweet, I will also show you some bread recipes I've used (homemade tortillas, pitas and Naan anyone?)

So I want to introduce you to some of my favorite baking recipes on my favorite day! Welcome to Baking All the Rules!

Food for Fun,

the SupperSmiths, forging one meal at a time

Banana Crumb Muffins

Recipe adapted from AllRecipes.com

Personal Note: I LOVE BANANAS (and raisins, but that's a different post)! I reduced the recipe to only make 6, because I personally don’t want hoards of baked goods sitting around taunting me with their delectableness.

Plan of Attack:

1. Mix Dry Ingredients

2. Mix Wet Ingredients

3. Add Dry to Wet

4. Make and apply crumb topping

Ingredients for 6 servings:

Dry Ingredients:

½ C All-purpose flour

¼ C Whole wheat flour

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

Wet Ingredients:

1 ½ bananas, mashed (I used overripe bananas that I had in the freezer, and thawed before use)

¼ + 1/8 C sugar

1 egg, lightly beaten

3 Tbsp butter, melted

Crumb Topping:

¼ C brown sugar

1 Tbsp whole wheat flour

Sprinkle of cinnamon

½ Tbsp butter

Instructions:

1. Preheat oven to 375 degrees. Lightly grease 6 muffin cups (with cooking spray or use the paper route)
2. In a large bowl combine the dry ingredients (flour, baking soda, baking powder and salt)
3. In another bowl combine the wet ingredients (banana, sugar, egg and melted butter)
4. Stir the banana mixture into the flour mixture and stir until moistened. Spoon batter into prepared muffin tin.
5. In a small bowl combine brown sugar, 1 Tbsp flour and cinnamon. Use a fork to cut in butter until it resembles coarse cornmeal. Sprinkle over uncooked muffins
6. Bake for 18-20 minutes, until a it passes the toothpick test.
7. Enjoy!

Nutritional Info:

Calories 263

Fat 8.1g total fat

Protein 3.2g

Carbohydrates 46g

Fiber 1.5g

Cholesterol 40mg

Sodium 352mg