Wednesday, September 29, 2010

Crusty Joes

The kids & I made bread sticks this morning & ended up with some extra dough. (Sigh...if only it was the $ kind...) I thought I'd use the extra for pizza crust & then remembered that I didn't have a pizza pan or another big baking sheet (or mozzarella, for that matter). So, I came up with this idea: Crusty Joes.
Sloppy joes in a deep pizza crust. I love the sweetness of the beef combined with the sharpness of the cheddar and yeasty-ness of the dough. Mmmm...
1 batch bread/pizza dough (I suppose you could use the canned kind)
1 1/2 to 2 lbs ground beef
1 onion, finely chopped
3 Tbs white vinegar
3 Tbs brown sugar
1 1/2 cups ketchup
dash salt & pepper
1 1/2 cups cheddar (sharp is best!)
Squish your crust onto the bottom and up the sides (as much as possible) of a lightly greased 9 x 13" pan. Prick the bottom of it here and there with a fork so it doesn't bubble up. Bake it at 350F until lightly golden.
Brown the beef & onions in a pan. Drain the grease & stir in the remaining ingredients (except cheese). Top with cheese. Bake uncovered at 350F for about 10 minutes, or until the cheese is melted.
Serves 8.

Monday, September 27, 2010

Fish Chowder

This is a creamy, comforting & fairly easy to make soup. Paired with some homemade bread, it makes the perfect meal for a cool autumn day.
2 tbs butter
1 large onion, chopped
1 stalk celery, minced
1 clove garlic, minced or crushed
4 cups chicken broth
4 cups cubed potatoes
1 lb fish, cubed (I used cod filets)
1/2 tsp old bay
salt & pepper, to taste
1 16oz bottle clam juice
1/2 cup flour
3 cups milk
1 cup cream
Sautee the onion, celery and garlic in the butter. Add chicken broth & potatoes. Simmer for 10 minutes. Add the fish & and old bay & simmer another 10 minutes. In a separate bowl, combine the clam juice & flour. Slowly stir into the simmering chowder, until thickened. Stir in milk & cream & reheat. Add salt & pepper to taste. Makes 8 good-sized servings.

Wednesday, September 22, 2010

Cinnamon Oatmeal Pancakes

In searching for a recipe for pancakes that I could make the night before, I found a version of this one that halfway fit the bill.

These pancakes were delicious & had a great texture. The oatmeal made them more nutritious & filling as well. I will definitely be using this recipe again.


2 cups oats
2 cups buttermilk (I substituted 2 cups milk with a Tbs lemon juice)
1/2 cup flour
3 Tbs sugar or honey
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/4 cup butter, melted

Combine oats & buttermilk. Refrigerate overnight. Combine the next 5 ingredients. (You can do this at night to save time in the morning.)
Mix all ingredients together in the morning and fry on a hot, lightly greased griddle.
One batch makes enough for 6 young-ish children. Their mama prefers coffee for breakfast.