Homemade Hamburger Buns

Yum! We had hamburgers tonight with homemade buns that were so yummy! {They should be good; they have 1/4 cup sugar in the recipe.} It uses a breadmaker to mix the dough. Obviously you don't have to use one. I remembered to take a pic before they were all gone. It makes 18.

1 1/4 cups milk (70 to 80 degrees F)
1 egg, beaten
2 tablespoons butter or margarine, softened
1/4 cup sugar
3/4 teaspoon salt
3 3/4 cups bread flour
1 1/4 teaspoons active dry yeast
1 tablespoon butter or margarine, melted

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter. Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350 degrees F for 10-15 minutes or until lightly browned.

Iraeli Couscous Salad

My goodness, Couscous is expensive! And this salad was mediocre. But this blog is neglected and needed another recipe from me.

Here's how I made this: {Jayson and Lilly actually really liked it.}

Israeli Couscous Salad

1 cup Israeli couscous (you can buy it at Trader Joes)

2 cups vegetable or chicken broth

4 T olive oil, divided

1/2 medium sized red onion, finely chopped

1 oz cilantro, chopped

1/4 cup chopped tomato

1/4 cup chopped cucumber

1 teaspoon lemon zest

1/2 lemon juice

sea salt to taste

In a heavy bottomed saucepan, heat 1 T olive oil over medium high heat. Add the couscous and stir about 1 minute, until the couscous is lightly browned. Stir in 2 cups of broth.* Cover with a lid and reduce heat to low. Simmer for about 15 minutes, or until the couscous has absorbed most of the liquid and is al dente. Drain in a colander but do not rinse.

Once cooled, stir in the remaining 3 T olive oil to coat and separate the grains. In a serving dish, combine the couscous with the rest of the ingredients. Spritz with lemon juice and adjust seasoning with the sea salt to taste.

Kale and Quinoa Pilaf

Do you have a hard-to-please vegan/nutritionist coming to visit and you need something to feed them? How about this: (It was actually neat to try a food I've never tried before. I left out the goat cheese and pine nuts, and used olive oil instead of walnut oil. Sorry for the hyperlinks in the recipe. I think if you click them, it will just take you to more recipes with that ingredient.)

Serves 2-4
2 cups salted water.
1 cup quinoa

1 bunch lacinato kale, washed and chopped into 1" lengths
1 meyer lemon, zested and juiced

2 scallions, minced
1 tablespoon toasted walnut oil
3 tablespoons toasted pine nuts

1/4 cup crumbled goat cheese
salt and pepper

Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.

While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese. Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed

Hello Dollies

2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk

Preheat oven to 325 degrees F

Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of an 9x9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top.

Bake for 25 to 30 minutes. Let cool and cut into squares.

French Bread

I dream about French Bread . . . if you do, too - you should make this!

• 2 ¼ c. warm water


• 2 T. sugar


• 1 Tbsp yeast


• 1 Tbsp salt


• 2 Tbsp oil


• 5 ½ -6 cups flour-stirred before measured
  

Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too sticky – but be careful not to add too much flour. Knead for a few minutes.

Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.

*recipe from TheSistersCafe.blogspot.com

Spinach and Tortellini Salad

This cold pasta salad is perfect for potlucks or lunches! Yum!

1 (9 ounce) package cheese-filled tortellini
2 cups fresh spinach, chopped
1/3 cup grated Parmesan cheese
2 cups cherry tomatoes, halved
1 (2 ounce) can sliced black olives
1 cup Italian-style salad dressing

Directions
In a large pot of boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the tortellini, spinach, cheese, tomatoes and olives. Add enough salad dressing to coat. Toss and season with salt and pepper. {I let in sit in the fridge for a while to chill out.}

Welcome!!!

Welcome to our recipe blog!!! It's so exciting to be able to share yummy food, and let's face it... eating is one thing we Chamberlains do well. Just a few guidelines, and please feel free to add more....

*Take pictures of the meals you cook (if you can remember)
*Be sure to tag your recipe ie. chicken, dinner, dessert etc. That way it's easier to find later.
*Post as much as you want!

It will be so fun to have a new place we can go for dinner ideas. Happy cooking!