Wednesday, November 4, 2015

Sandwich, Crock, Pizza, Bread, Salad (New Recipes of the Week ~10)

"New recipes" is a very loose term right now. These are actually dishes we ate back in the summer. I'm just taking up where I left off in June.

Meat & Potato Crock

2 pounds frozen tater tots
1 pound meat (ham, bacon, etc.)
2 onions, chopped
2 c shredded cheddar cheese
1/2 c Parmesan cheese
6 eggs
1 c milk
4 Tbsp flour
salt & pepper to taste

In a slow cooker, layer half of the potatoes, meat, onions, and cheeses. Repeat. Whisk together eggs, milk, flour, and salt & pepper. Pour over the layers in the crock. Cook on low 6 to 8 hours. 

I substituted raw shredded potatoes for the tater tots, which tasted great...but they turned an unappetizing grayish hue. I also used venison burger as the meat. Our family enjoyed this dish and it was fairly quick to prepare.


Broiled Sausage Sandwiches


Pepper Sausage Pizza

3-4 c flour, divided
1 pkge quick rise yeast
1 tsp sugar
1 c warm water (120-130*)
1/4 c oil
2 tsp salt
1 tsp dried basil
1/2 tsp pepper
1/2 c shredded Parmesan cheese, divided
3 c torn fresh spinach
15 oz pizza sauce
4 c shredded mozzarella cheese, divided
1/2 pound sausage, cooked & drained
1 medium onion, chopped
1/2 pound fresh mushrooms, sliced
1/2 medium yellow bell pepper, chopped
1 1/2 tsp pizza seasoning
3 tbsp minced fresh basil, optional

In bowl, combine 1 c flour, yeast, and sugar. Add water; beat until smooth. Add the oil, salt, dried basil, pepper, 1/4 c Parmesan cheese, and 2 c flour; beat until blended. Stir in enough remaining flour to form a soft dough. Cover and let rest while preparing the spinach. Microwave spinach on high for 30 seconds or until wilted. Press dough into a greased 15x10 inch jellyroll pan. Spread with pizza sauce; sprinkle with 2 1/2 c mozzarella , sausage, onion, spinach, mushrooms, and yellow pepper. Top with remaining Parmesan and mozzarella. Sprinkle with pizza seasoning. Bake at 450* for 20 minutes. Sprinkle with fresh basil if desired. Cut into squares, Yield 12-15 slices.

I use bulk SAF brand instant yeast; 2 1/2 tsp equals 1 package. I wilted my spinach in a pan on the stove since we no longer have a microwave. I also used ground venison seasoned with sage, cayenne, salt, and pepper in place of the pork sausage. For the pizza seasoning, I sprinkled garlic powder, oregano, and basil over the cheese. I don't think our garden basil was ready to be used yet!



Triticale Breads

We procured some triticale grain from a neighboring farmer this harvest. After winnowing it outside in the breeze, I found a few recipes online to try. The triticale berries were put through our electric grinder and I used a regular loaf recipe plus a sourdough recipe. I actually preferred the end result of the round sourdough loaves; the loaf breads were a bit drier and dense. Perhaps not bake them so long next time? Triticale is a cross between wheat and rye. These breads didn't taste much, if any, different than a honey whole wheat. 

Eldest daughter, A, whipped up the rest of the baked goods you see in the picture. 


Mmmm...fresh baked bread.




Fajita Salad with Honey Lime Dressing


The recipes that are given are for the foods we really liked and will keep in my recipe binder. The others may be tasty, but didn't quite make the grade. 

Isn't food fun?!

No comments:

Post a Comment