Author: laughingmoondesigns@yahoo.com

Hot Cross Buns
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Hot Cross Buns

I have been trying to recreate the hot cross buns that my mom misses from living in Connecticut. These came close. Since we are social distancing I will not make them this year… I don’t need to be around this many of them by myself! Wonderful fresh out of the oven with tea. 

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Ingredients

  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 1/2 packages yeast
  • 4 – 5 cups flour
  • 1 cup whole milk
  • 1/2 cup butter
  • 1 egg
  • 1/2 cup raisins
  • 1 egg yolk
  • 1 tsp water

Icing

  • 1/2 cup confectioners’ sugar
  • 1 Tbs of milk
  • 1 Tbsp butter, softened
  • 1/2 tsp lemon juice

Directions

In a large bowl, combine sugar, salt, yeast and 1 cup of flour. In large saucepan over low heat, slowly heat milk and butter until very warm (120-130 degree). Butter does not need to melt. With mixer at low heat, gradually beat liquid into dry ingredients. Increase speed to medium; beat 2 minutes more; beat 2 minutes more, occasionally scraping bowl with rubber spatula.

Beat in eggs and 1 cup of flour; continue beating 2 minutes, occasionally scraping bowl.

With spoon, stir in additional flour, about 2 cups, to make a soft dough.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Shape into a ball.

Turn over in greased bowl to grease top. Cover; let rise in warm place until dough is doubled, about an hour.

Punch dough down. Grease a 13 x 19 baking pan. Knead raisins into dough. Divide dough into 12 pieces, shape into balls; place evenly into pan. Cover with towel; let rise in warm place, away from drafts, until doubled, about 1 hour. Preheat oven to 350 F

In small bowl, combine egg yolk with water. Brush buns with egg yolk mixture. Bake buns 30 minutes or until brown.

While buns are cooking, prepare icing. In a small bowl combine ingredients, beat until smooth.

Remove buns from oven and let cool slightly on rack. Make icing cross on buns. Serve warm

 

 

 

 

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Mediterranean Orzo Chicken

Since I have been limiting my trips to the grocery these days due to the pandemic I have put together some easy meals. This is for anyone who might want a quick and healthy dinner. We warmed this up the next night.

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Ingredients

  • 4 chicken thighs, grilled (or packaged cooked)
  • 1 zucchini, sliced into quarters
  • olive oil for frying and for tomatoes
  • 1 package of mushrooms, sliced
  • 1 package grape tomatoes, cut in half and roasted
  • Grilled artichoke hearts in oil, canned or frozen
    (I used Trader Joe’s but marinated in the jar is good also)
    drained and reserve the oil
  • Half a package or orzo, cooked
  • Olive oil from artichokes (or add regular olive oil to taste)
  • herbs, fresh or dried (oregano, thyme, basil)
  • parmesan cheese

Preparation

  1. Grill chicken (or use packaged) and slice, set aside.
  2. Preheat oven to 350. Line a baking sheet with foil, place halved grape tomatoes on sheet and drizzle with olive oil and sprinkle with salt. Roast at 350 for 20 minutes.
  3. Heat olive oil in frying pan and add zucchini, sauté until tender.
  4. Add roasted tomatoes, mushrooms and artichokes and stir until combined
  5. Add cooked orzo, chicken, herbs and drizzle with reserved olive oil from the artichokes.
  6. Sprinkle with cheese and combine.

Note: just about any vegetables will do, squash, red pepper, eggplant, onions… You don’t have to roast the tomatoes but I like the sweetness it adds.

 

Chicken Curry with Cauliflower “Rice”
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Chicken Curry with Cauliflower “Rice”

A lot of people are in the same boat as me, limiting my trips to the grocery store and trying to come up with interesting, healthy meals with what is on hand. I had a jar of Trader Joe’s Masala simmer sauce and cauliflower so I was ready to go. You can also use frozen or fresh “riced” cauliflower if you want to make it even easier.

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Ingredients

  • 1 package of boneless, skinless thighs
  • 1 jar of Masala Simmer Sauce
  • 1 head of cauliflower, core removed and roughly chopped (or package of riced)
  • 10 small carrots, roughly chopped
  • 1 onion, thinly sliced
  • 1/2 cup of golden raisins
  • olive oil for frying

Preparation

Place chicken thighs in a greased baking dish and add half a jar of the simmer sauce. Roast chicken thighs until tender.

In a food processor add cauliflower and pulse until riced. Set aside. Add carrots and pulse until roughly chopped.

In large pan add oil and heat. Add onion and sauté until golden and beginning to caramelize. Add carrots and stir a few minutes. Add cauliflower and stir until tender. Add golden raisins and half jar of curry sauce. Stir until all ingredients are combined and simmer.

Put “rice” in a bowl and top with sliced chicken thighs.

 

Corn Spoon Bread
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Corn Spoon Bread

This is a wonderful and addictive side dish. I served it for Thanksgiving and it was so easy. It would also be wonderful with easter ham. It is made in the crockpot so no need to take up room on the stove or in the oven. Also warms up well (if any is leftover!).

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Ingredients

 

  • 1 package cream cheese, softened
  • 2 Tbsp sugar
  • 2 large eggs, beaten
  • 1 cup 2% milk
  • 2 Tbsp butter, melted
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups frozen corn
  • 1 can cream style corn (14 oz)
  • 1 cup yellow cornmeal
  • 1 cup Monterey Jack cheese

In a bowl, beat cream cheese and sugar until smooth. Gradually beat in eggs. Beat in the milk, butter, salt, pepper until blended. Stir in remaining ingredients.

Pour into greased 3 Quart slow cooker. Cover and cook on low for 4 hours or until a toothpick comes out clean.

Blue Corn Pancakes
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Blue Corn Pancakes

I had blue corn pancakes at the La Fonda hotel in Santa Fe. My husband took us for our second anniversary and I fell in love with the food, scenery and culture. These are a bit heavier than regular pancakes, a combination on savory and sweet. We returned last year for a visit and I remembered how much I enjoyed them. You can order blue corn on Amazon. Bob’s red mill also has blue corn.

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  Fold in pine nuts.

  

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Colcannon

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Comfort food, no doubt about it. I thought about adding some cheese… This makes a great side dish.

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INGREDIENTS

5 medium Yukon Gold potatoes (about 1¾ pounds)
Kosher salt
6 tablespoons unsalted butter, divided
1 onion, thinly sliced
2 garlic cloves, thinly sliced
2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided
1 1/2 cups milk
¼ cup heavy cream
Freshly ground black pepper
1 scallion, thinly sliced

DIRECTIONS

Cover potatoes with water in a small pot; season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until a paring knife slides easily through the flesh, 30–40 minutes. Drain, let cool slightly, and peel.

 

Meanwhile, melt 4 Tbsp. butter in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft, 8–10 minutes. Add garlic and cook, stirring frequently, until garlic is fragrant and onions are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add milk and cream and bring to a simmer.

 

Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.

 

Transfer colcannon to a large serving bowl. Top with remaining 2 Tbsp. butter

Irish Soda Bread
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Irish Soda Bread

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My mother made this on St Patrick’s day every year. My father LOVED this holiday. This bread is super easy – no yeast involved- Super quick- no rising time and could make a fun baking project these days with everyone stuck at home. A Home Ec project ready to go. I got this recipe from Sally’s Baking Addiction. I was trying to take photos while putting the dinner together so they are not great but the bread is delicious! This is wonderful toasted the next day for breakfast!!!

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Ingredients

1 and 3/4 cups  buttermilk*

1 large egg

4 and 1/4 cups all-purpose flour (plus more for your hands and counter)

3 Tablespoons granulated sugar

1 teaspoon baking soda

1 teaspoon salt

5 Tablespoons unsalted butter, cold and cubed*

1 cup golden or dark raisins

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.

Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. With floured hands on a lightly floured surface, work the dough into an (approximately) 8 or 9 inch round loaf as best you can. Knead the dough for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.

Transfer the dough to the prepared pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.

Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.

Cover and store bread at room temperature for 2 days or in the refrigerator for up to 1 week.

 

*Buttermilk is key to the bread’s flavor, texture, and rise. If you don’t have any buttermilk on hand, you can make a homemade “DIY” version. Whole milk or 2% milk is best. Add 1 Tablespoon of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 and 3/4 cup. Whisk together, then let sit for 5 minutes before using in the recipe.

Ricotta and Spinach “Meatballs”
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Ricotta and Spinach “Meatballs”

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Vegetarian, light, fluffy little meatless “meatballs”. These are wonderful for a weeknight dinner if you use store bought pasta and sauce. Serve them with just the sauce or over pasta. I adapted this from http://www.notquitenigella.com

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Serves 8

Preparation time: 15 minutes
Cooking time: 35 minutes

1 package 15 oz part skim ricotta
4 eggs – if using Jumbo reduce to 3
1 cup grated parmesan cheese
1 package frozen spinach, thawed (or  kale)
3/4 cup plain all purpose flour
1 teaspoon baking powder

For sauce
1 jar of pasta sauce, or homemade red sauce

Preheat oven to 350F and take a large baking dish or a overproof skillet with high sides. Mix the sauce ingredients in the dish together and set aside.

 In a food processor mix the ricotta, eggs, onion, two cheeses and spinach and blend. Empty into a large bowl and then mix in the flour until just combined (do not overmix). Then using a small ice cream scoop, make balls and place them in the sauce. Bake for 35 minutes (longer if you use a regular sized ice cream scoop).

Garnish parmesan cheese and salt and pepper. Serve as is with crusty bread or on top of pasta.

Orzo, Butternut Squash & Chicken Soup
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Orzo, Butternut Squash & Chicken Soup

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This is a great soup for a cold, wet day. It has become one of my favorites. To save time I used some cooked, shredded chicken. You could make it vegetarian by omitting the chicken and using vegetable broth. This is adapted from Williams-Sonoma, “Soup of the Day”.

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Ingredients

1 medium Butternut Squash, Peeled, seeded and cubed
3 T olive oil
Salt & Pepper
1 package of shredded Chicken (or Rotisserie Chicken, shredded)
1 Onion
3 garlic cloves, minced
1 cup Orzo
3 T butter
1/4 cup dried sage leaves (or 5 fresh leaves torn into pieces)
4 cups chicken broth

Preheat the oven to 400. Place the squash in a large bowl and toss with the olive oil, salt and pepper. Spread out squash on a non-stick pan and roast until tender and caramelized, about 20 minutes.

Cook orzo about 7 to 10 minutes, drain  and set aside.

In a large stockpot melt the butter. Add the onion and garlic and saute until soft and beginning to caramelize. Add the broth and bring to a boil. Add the orzo, shredded chicken, squash and sage. Reduce heat and simmer for about 15 minutes, season to taste with salt and pepper.

Serve with a salad and crusty bread.

 

Serves 4

 

 

 

Flatbread Dough
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Flatbread Dough

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I have been so busy that this blog is very overdue. I have been experimenting for a while with pizza and flatbread dough and I love this. You can also make it ahead of time. Halve the kneaded dough, place each half in a zip-top plastic bag, and freeze for up to one month. Be sure to let the dough thaw in the refrigerator overnight or on the counter
for 1 1/2 hours before shaping. 

Yield
2 personal size pizza crusts
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Ingredients

  • 2 1/4 cups all-purpose flour, divided (about 10 ounces)
  • Dash of sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 6 tablespoons warm water (100° to 110°) 
  • 1/2 cup warm water (100° to 110°) 
  • 1/2 teaspoon salt
  • Cooking spray (for bowl)
  • Cornmeal (for dusting pizza peel)
  • olive oil fro drizzling on crust

Directions

Step 1
Lightly spoon flour into dry measuring cups; level with a knife.

 

Step 2
Dissolve sugar and yeast in 6 tablespoons warm water in a large bowl; stir in 1/4 cup flour. Let stand 30 minutes or until bubbly. Add 1 3/4 cups flour, 1/2 cup warm water, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Step 3
Pre heat oven to 450. Divide dough in half, roll out or stretch by hand to about 10″. Place on a pizza peel that has been dusted with cornmeal (If using a pizza stone). Or place on a pizza pan. Drizzle with a little olive oil or tomato sauce.  Top with your favorite toppings – be sure not to make too heavy!! Slide onto the pizza stone – if using and bake at 450 for about 10 minutes. Check crust to make sure it is good and crispy.