Camper's Focaccia Bread from Mother Earth News.


Had to share this, I will most definitely be trying this in the near future. And yes, I will use the RockCrok Dutch Oven to fix this. I love the RockCrok because it is so versatile and can be used on the grill even. And it heats so evenly this bread will cook like a dream in it.

Dutch Oven and Cast Iron Cooking by Peg Couch (Fox Chapel Publishing, 2013) offers complete instructions for using the classic Dutch oven to bake, simmer or roast your way to delicious food. This delightful book provides 50 recipes for breakfast, breads, main dishes, side dishes and desserts. This excerpt showcases the Camper's Focaccia Bread Recipe from the book.

You can purchase this book from the MOTHER EARTH NEWS store: Dutch Oven and Cast Iron Cooking.

Ingredients:

Camper's Focaccia Bread Recipe

Ingredients

• 3 cups flour
• 2 tsp. yeast
• 1 tsp. sugar
• 3 to 4 tsp dried herbs (such as basil, rosemary, thyme, dill or desired combination), divided
• 1/4 cups olive oil, divided
• 1 1/2 tbsp lemon juice
• 2 tsp. coarse sea salt, or to taste, divided
• 1/3 cups grated Asiago, Parmesan or Romano cheese

Instructions:

Preparation

In a medium bowl, mix flour, yeast and sugar. Add 3/4 cup plus 2 tablespoons very warm water and stir until dough forms. Cover bowl and let rest for 15 to 20 minutes.

To dough in bowl, add 2 teaspoons herbs, 2 tablespoons olive oil, lemon juice, 1 teaspoon salt and Asiago cheese. Use hands to work ingredients into dough until well incorporated (dough will seem oily). Knead dough for 10 minutes until smooth. Cover with a cloth and let rise in a warm place until doubled in size, about 30 minutes.

In the Oven

Preheat oven to 450 degrees Fahrenheit. Grease skillet with nonstick cooking spray. Pat dough evenly over bottom of skillet. With fingers, press 1/2 inch-deep indentations evenly spaced over top of dough. Brush dough with remaining 2 tablespoons oil and sprinkle with remaining 1 to 2 teaspoons herbs and 1 teaspoon salt.

Place skillet on center rack in oven and bake uncovered for 15 to 20 minutes or to desired crustiness. Cool slightly before cutting into wedges.

Over the Fire (About 28 hot coals)

Grease bottom of Dutch oven with nonstick cooking spray. Put dough evenly over bottom of pot. With fingers, press 1/2 inch-deep indentations evenly spaced over top of dough. Brush with remaining 2 tablespoons oil and sprinkle with remaining 1 to 2 teaspoons herb and 1 teaspoon salt. Cover pot with lid.

Arrange about 1/3 hot coals in cooking ring underneath Dutch oven. Place remaining hot coals on lid. Bake for 10 to 20 minutes or to desired crustiness. Rotate pot and lid twice during cooking. Adjust the number of hot coals on top and bottom as needed for even cooking. Cool slightly before cutting into wedges.

Serve warm or at room temperature.

Read more: http://www.motherearthnews.com/real-food/campers-focaccia-recipe-zerz1411zfea.aspx#ixzz3JOVY7FEA

Beef and Potato Cheese Soup

It has been forever since I posted. I have to admit, with not having a home and staying with a friend for a few months I hadn't been cooking much. I am now settling into the Duplex I am renting. My new kitchen is small, so I haven't done a ton of cooking. But with cold weather here, I really felt like making myself a nice soup. I had gone to the store for other supplies, and right up front was a display for Campbell's Soup. The new Steak and Baked Potato Cheese Soup sat there evilly tempting me. Of course I can't eat it, with all the cow's milk in it. So I headed on to get the cleaning supplies when it hit me, I have a good supply of cheeses right now, why not make my own.

So I bought a nice package of lean stew beef. I got some Idaho Potatoes and then thought, I would like to make this healthier, some other veggies would really round this out nicely. So I got Parsnips and Carrots to put in the soup.

INGREDIENTS:

1 lb Lean Stew Meat
2 Large Idaho Potatoes (partially peeled and diced into 1/2 pieces)
2 large Parsnips (Also peeled and diced)
10 baby carrots cut into 1 inch chunks (makes about 30 pieces of carrot)
2 cloves of Garlic (riced)
1/2 cup of brown rice flour
Season to taste: (I used Hawaiian Sea Salt, Ground Black Pepper, Cumin, Red Curry Powder)
Wine or Wine Vinegar
Water

First thing I used my RockCrok Dutch Oven to heat 2 tablespoons of Coconut Oil and added 2 cloves of Garlic that I Riced with the Garlic Press and then started adding the beef which I had lightly coated with brown rice flour seasoned with Sea Salt, Ground Black Pepper, Cumin, Red Curry Powder. I turned the meat frequently until lightly browned all over and the oil had been absorbed by the flour. I then added a 1/3 cup of White Wine Vinegar. (I don't drink, so did not have wine on hand.) I added carrots, and diced parsnip and 2 Idaho Potatoes that I had partially peeled and diced up to 1/2 inch chunks. I added a cup of water and set to low heat to simmer for 45 minutes. Then I added 1/3 cup of Chevre, 1 cup of goat Yogurt and 2 cups of shredded Manchego Cheese and 1/3 cup of Pecorino Romano. I crumbled in a small amount of Sheep's milk Ricotta Ensalada which doesn't melt, but gives these lovely little slightly salty cheesy morsels while eating the soup.

I allowed this to cook at low for another 20 minutes until all the vegetables were tender.

This made a nice, stick to the bones kind of cold weather soup. The flavor is rich with a bit of sourness, sort of like a Stroganoff. And there is no cow's milk, no soy and no gluten in this homemade recipe. Win-win,

Spinach, Artichoke Pies (My version of Spanikopita)

This Easter my brother said to bring something other than Deviled Eggs, since they had someone else bringing eggs. So I started thinking about what to bring. Over the years I have brought Mexican Dip, German Potato Salad and even dips. I make a Cheesy Shrimp dip that is very good. But I wanted to be a bit more unique this time. I thought about Spinach, Artichoke Dip, but it's so filling and messy. Then I thought, make it a stuffing for Filo Dough. So I bought a bag of fresh spinach, 2 small jars of Marinated Artichoke Hearts, a 2 lb section of Manchego Cheese, Pecorino Romano Cheese Frozen Filo Dough and Pesto from Alessi's.

Here is the recipe:

Rose's Spinach & Artichoke Pies

1 1/2 Cups Grated Manchego Cheese
1 Cup Grated Pecorino Romano Cheese
2 cups of Spinach Chopped
2 jars of Marinated Artichoke Hearts (Drained and chopped up)
1 heaping Tablespoon of Alessi's Basil Pesto

Frozen Filo Dough

I chopped the Spinach and the Artichoke Hearts with the Pampered Chef Salad Chopper.

I did this in batches to ensure it was all chopped evenly. I then put it all in the Classic Batter Bowl to mix together with the Basil Pesto. (I always use Alessi's, but if not available to you, use your favorite.)

 I chose this bowl because it has the lid and I was taking the mix up to Jim and Alyson's to put stuff the filo dough up there.

I then used my Food Holder with Coarse Grater Set  to grate the 2 cheeses that I then mixed into the spinach artichoke mixture. 

 I mixed it all with the Mix 'N Scraper®   which I also took with me to scoop the portions of the filling into the filo dough.

I took the filo dough and mix to my brothers and fixed the final pies there. I let the Filo thaw out and then rolled out one roll of dough. It's very, very thin sheets that you have to carefully peal apart. When fully thawed they peal easiest. You lay out a single sheet, spray or baste with cooking oil and then cover with another sheet of dough. Repeat 3 times. Slice the dough lengthwise in half. I used the All-Purpose Spreader to cut it. The serrated edge cut perfectly.

 Put a portion of the mixture on the dough about 1/2 an inch from the top and start to roll by bringing one corner down at an angle creating a triangle and then continue to roll corner to corner creating a triangle shaped pie when done. Baste/spray with a touch more oil on top and put on cookie sheet or Bar Pan. (I used the Stoneware Bar Pan from Pampered Chef.)  

Once I had the pan full of triangles I baked in a 350 degree oven for 25 minutes then turned over and baked an additional 5 minutes. 

These came out so good that I was really pleased. Alyson kept praising my gourmet skills to everyone. I got lots of compliments. I plan to make these again and I will post pictures of the actual process of building them.

I hope you all enjoy!

Avocado Salsa

Avocado Salsa

Dice:
1/2 cup green onions
1/4 cup fresh cilantro

3 Roma Tomatoes
2 Avocados
1 each small red, yellow & green bell peppers

1 clove garlic (use garlic press from Pampered Chef)

1 tsp chili powder

zest 2 limes

juice 1 limes

 I dice all the peppers, avocados, Tomatoes, cilantro & green onions. I use the garlic press to rice a large clove of garlic. Top with the lime zest, lime juice and chili powder and mix all together gently but thoroughly. If not using right away, cover with plastic wrap in the bowl then put the lid on it. The wrap helps to prevent the avocado from browning.

This is great for a dip. I also use it to top burgers, top Tilapia or Swai before baking. How about a yummy southwest style chicken? And of course Tacos are always better with a nice avocado topping.

 

I try to keep this on hand as it is my favorite topping for so many dishes. Oh, and it's fabulous on Omelets.

Wonderful Summer Picnic Blog, I had to share!

http://www.chindeep.com/2013/05/25/50-picnic-foods-a-movable-feast-recipe-collection/

This fabulous site "ChinDeep" Had some terrific recipes for Summertime Picnic fare and I had to share it. I definitely will try a few of these, though of course with my modifications for my diet. But they all sound wonderful, so I am sharing the site as is. When I revise for allergies, I will link the original recipe on the individual blog I create with my revised version.

Enjoy! And have a wonderful and safe summer with lots of happiness and summertime fun!

Wabi-Sabi Restaurant, in Old Town Petersburg, Four Stars!

My friend and I decided to try something new and I got on Restaurant.com to see what certificates I had that we could try. Well, Wabi-Sabi stood out to us so we checked directions and headed for Petersburg. First, coming from North of Petersburg, take 95 south to the exit just south of South Park Mall (Exit 52) and bear to the right on Washington. Make a second right on (301-1 South) and then a left on Bollingbrook. Wabi-sabi is on the right, they have parking right across the street.

The restaurant is very eclectic with lovely paintings, cool asian art and some old cogs and gears on the walls from the iron works. They have 2 rooms upstairs with a bar on one side and the kitchen/sushi bar on the other. Downstairs they have another bar where they have live bands, comedy shows, open mike on Thursdays and they even said they have a Drag Show .. It happens on the Third Sunday of every Month at 1pm. Call for reservations. They do sell out every month.

The bar upstairs has these two very cool, tall column style fish tanks on either end of the bar. So when seated we got both the regular menus and the sushi menu. We decided to split a seaweed salad with a large salmon filet which they put on the side since it was so big. That salad was delightful, very cool, lightly spicy with a sesame seed dressing and had cuccumbers and mandarine orange slices on the side. The salmon we got Teriyaki style. It was cooked rare, tender as could be and very sweet and lightly flaky. Really wanted more.

Then we each ordered 2 types of Sushi to try. My friend ordered the Tempura Sweet Potato Rolls and I think Salmon Rolls. I had the Eel Rolls and California Rolls. There were eight pieces of each style and they had the best ginger on the side. Of course there was Wasabi, though I never use that. And a little mini pitcher of soy sauce that is at every table. The taste was beyond compare. Very fresh, clean flavor. The vegetables were very crispy and fresh. The presentation was beautiful. (The picture is one I took at the sushi counter, not my own plate. I wanted a good shot with great lighting. The Sushi Chefs hooked me up. LOL)

I can not wait to go back. I highly recommend trying Wabi-sabi in Petersburg, it is worth the drive.
Price, well, get the Restaurant.com deal to help with the price. This isn't cheep, but well worth every penny. I would say $$ 1/2 on a scale of $ to $$$$.

Stuffed Chicken Recipe (And a cautionary Tale!)

Sorry I haven’t posted for a bit. I did the stupid move of rushing a meal and undercooked a hamburger a few weeks ago. I got Food Poisoning. Let me tell you, Food Poisoning is nothing to fool around with. I got lucky, I was only sick as a dog. I did not end up in the hospital, but it was a close call. Always, I repeat always, make sure you cook hamburgers completely. Raw centers are not a good thing. It’s not like steak, which hasn’t been broken down and processed. Ground beef has been run through a grinder and this breaks down the meat and allows bacteria to grow. It could have been much worse. I could have had botulism and had serious organ failure. I did get so dehydrated that my kidneys didn’t work right for 3 days. But, thanks to my brother knowing what to do, “Thank you Dr Jim” and a whole lot of Gatorade, I got through it. Uno was hysterical the last 2 days of my recovery, it seems my stomach was making so much noise it annoyed him. He wouldn’t sleep in the bedroom; he slept out in the hall or the living room to get away from the noise. The Poor baby.

During my recovery time, I of course wasn’t making any money, so that is when my cable bill came due and couldn’t pay, so I lost Cable and Internet last week. I have to log on from some local places that have free wifi. The best is Martin’s Grocery. But I have even logged on thanks to Starbucks and McDonald’s. I hope to fix the situation soon, but pardon my spotty posts for a while. Other bills are more important to me.

In the mean time, I am going to start selling “Pampered Chef” as a Consultant. I am hoping to make a real go of this and get myself on a more solid financial footing. I should have a Consultants page with them soon. I will use my aroseross@outlook.com email when I sign up with them. So you can go to that page to order items once it is set up.

Pampered Chef has some of the best cooking products, bake ware, preparation tools and more. It’s a company I can firmly stand behind since I can use and Love their products. I hope to be having tasting parties and getting many of you as hooked on their awesome kitchen tools as I am.

Yesterday I cooked a nice dinner for a friend of mine and her Mom. It was the first big meal I have prepared in ages. I stuffed chicken breasts with Prosciutto and Manchego Cheese. I coated them outside with a delicious crumb mixture of bread, Ritz Crackers and just enough butter to hold it together. I will post the recipe below. Along with this version of “Chicken Cordon Blu” I made asparagus and Mashed Golden Potatoes. Everything was delicious. My only problem, the deli person who cut the Prosciutto for me, did so wearing gloves that he had handled Turkey with. I am very allergic. And it seems I have gotten more so. I felt like a second round of food poisoning. Thankfully, it didn’t last half as long and I felt tired but okay today. Believe me, I will be having a word with the manager at that grocery about their deli workers changing gloves and cleaning the slicers more thoroughly. I do not want an instant replay ever again.

So here is the recipe for the everyman’s simple “Chicken Cordon Blu” or Stuffed Chicken Breasts.

Stuffed Chicken Breasts

3 large boneless chicken breasts

24 Ritz Crackers

2-4 slices of sourdough or hearty white bread (depending on size of slices)

2 Tablespoons of butter melted.

6 slices of Prosciutto (or ham if you prefer)

Shredded Cheese (I used Manchego, but Provolone or Mozzarella would be great too.)

Flour

3 eggs

2 Tblsp Dijon Mustard

 

Preheat the oven to 450 degrees.

Clean the chicken well and pat dry.

Using a sharp paring knife, slice the chicken breast from the thicker meaty side and carefully form a pocket inside leaving the edges intact. (About a ¼ inch all around is good)

You will lay out the prosciutto and put a pile of the shredded cheese on one end and carefully roll it up.

Take each roll and carefully stuff it into the chicken breasts. Two to a breast. Then pinch the opening closed and put on a plate. Take the 3 now stuffed breasts and put them in the fridge for 20 minutes or more to rest and it will seal itself closed.

While the chicken is in the fridge put the Crackers and Bread that you have shredded up a bit into a food processor and pulse until well crumbled and mixed together. Add the butter and pulse a few more times to coat the crumbs. Set aside in one large dredging dish.

In a second Dredging dish beat the 3 eggs with the mustard, blending well.

In the final put enough flour to coat the outside of the chicken breasts. (About ¾ cup)

Take the chicken and carefully dredge to coat with the flour and tap off the excess.

Next dredge it in the egg and mustard mixture. (Using tongs makes this easier and keeps your hands from getting too messy.

Finally dredge in the crumb mixture and really pat the crumbs on so it is well coated.

Place each breast in a 9 x 13 pan (I used my Pampered Chef Baking Dish)

Place the pan in the oven on the bottom rack and cook for 10 minutes.

Then lower the heat to 400 degrees and finish cooking the chicken on the middle rack for 20 more minutes or until cooked through. (You should test to make sure it is done with a meat thermometer inserted carefully into the chicken breast at an angle so you are in the breast and not the stuffed center. The internal temperature should be 180degrees)

 

Remove the pan from the oven when cooked and lightly cover with foil to allow it to set and finish cooking. Though don’t cover tightly or the crust will become soggy.

Serve with steamed asparagus and mashed potatoes. Enjoy!