Rice Pilaf
This is a great side dish which you can whip out as easily as regular plain rice, you only need to make sure that you have a few things on hand such chicken broth and rice and oil. There are other optional items like onions and mushrooms which you can add if you have them. The goal is to stir the rice in the oil, browning it slightly while coating all of the grains. You can actually prepare this with any number of grains, just follow these preparatory directions and package directions for cooking time.
2 Tbsp olive or vegetable oil
¼ cup onion, chopped (optional)
¼ - ½ cup sliced mushrooms (optional)
1 cup rice or other grain
2 cups broth- you can use beef, chicken or vegetable- if using a
can, add 2 oz water to make up for the 14 oz can
Saute onion and mushrooms in the oil, stirring constantly, until tender and clear. Add rice, and stir for a minute or two until rice is all coated and it starts to brown. Add the broth al at once, bring to a boil, then cover and lower the heat to a simmer. Cook according to package directions for time.
Pancakes
2 cups flour
2 tsp baking powder
2 tsp sugar
1 tsp salt
3 eggs, lightly beaten
2 cups milk
1/4 cup melted butter
Sift the dry ingredients together into a large bowl. Make a well in
the center and our in the eggs and milk. Mix together with a large
spoon just enough to blend, then stir in the melted butter. Bake on
a lightly oiled griddle.
Pasta
2 eggs
1/2 tsp salt
1 TB oil
1 1/2 cups flour
Mix and knead all ingredients in mixer or by hand until smooth. Run
through pasta machine until the desired thickness. Cut into
desired shape.
Onion Focaccio
Onions:
2 tablespoons olive oil
2 cups chopped yellow onions
Kosher salt and freshly ground black pepper
Dough:
1 (1/4-ounce) packet active dry yeast
1 tablespoon sugar
1 tablespoon minced garlic
1/4 cup olive oil plus 3 tablespoons
1 cup warm water (about 110 degrees F)
1 teaspoon fine salt
3 1/2 cups all-purpose flour
3 tablespoons kosher salt
Coarsely ground black pepper
Preheat the oven to 350 degrees F.
For the onions: In a large skillet, over medium heat, add the oil.
When the oil is hot, add the onions. Season with salt and pepper.
Saute until caramelized, about 15 minutes, stirring occasionally.
Remove from the heat and cool completely.
For the dough: Using an electric mixer with a dough hook, whisk the
yeast, sugar, garlic, 2 tablespoons of the olive oil, warm water,
and caramelized onions together for 2 minutes to dissolve the yeast.
Add the fine salt and flour. With the mixer on low, mix until the
dough starts to come together. Increase the speed to medium-high and
mix until the dough comes away from the sides of the bowl and crawls
up the dough hook. Grease a mixing bowl with 1 teaspoon of the oil.
Place the dough in the greased bowl and turn once. Cover the bowl
with plastic wrap and place in a warm, draft free place until the
dough doubles in size about 1 1/2 hours. Grease a half baking sheet
pan (17 by 12-inch) with 2 teaspoons of the oil. Turn the dough out
onto a baking sheet. Punch the dough down and press the dough out
into the pan. Brush the dough with remaining olive oil. Sprinkle the
dough with kosher salt and black pepper. Lightly cover the pan with
plastic wrap and let the dough rest for 1 hour. Bake the dough for
30 to 35 minutes or until the crust is golden brown.
Whole wheat pancakes
1/2 cup all purpose flour
1/2 cup whole wheat flour
2 tsp baking powder
1 Tbsp sugar
1/4 tsp ground nutmeg
2/3 cup milk
1/2 cup mashed banana
1 Tbsp vegetable oil
1 egg, lightly beaten
Waffles
1 3/4 cups sifted all-purpose flour
3 teaspoons baking powder
1/2teaspoon salt
2 beaten egg yolks
1 1/4 cups milk
1/2 cup salad oil
2 stiff-beaten egg whites
Sift together dry ingredients. Combine egg yolks and milk; stir into
dry ingredients. Stir in oil. Fold in egg whites, leaving a few
little fluffs-don't overmix. Bake in preheated waffle baker. Makes
about 5 waffles.