Step-by-Step Recipe for No Knead Bread

Earlier this week, my husband asked me if I had ever heard of "no knead bread".  I had not, so I went online and rummaged through recipes for this type of bread.  I found the recipes all very similar in ingredients and directions.  The method is so simple and straightforward (no kneading required), I decided to give this homemade bread a try.  Boy, am I ever glad I did! It was SO EASY to prepare and the bread turned out absolutely perfect!  It's light and fluffy on the inside and crispy on the outside. Several friends asked me for the recipe, so I am sharing it on here with you today!  Enjoy!

Ingredients

3 cups all purpose flour

1 1/4 tsp salt

1/4 tsp active dry yeast

1 2/3 cups lukewarm water 

Directions

In a large bowl, combine flour, salt, dry yeast, and water.  Stir the ingredients with a wooden spoon until the dough comes together. 

The dough will look ragged and messy, just like this.  

Cover the bowl with cling wrap and let the dough sit, untouched, for 15-20 hours.

After 15 hours, the dough will look like this - sticky and bubbly.

  

Sprinkle flour on your counter top and empty out the dough (using a wet spatula) onto the floured surface.  With floured hands,shape the dough into a ball, and with seam side down, 

Place the dough ball in a a large bowl lined with a clean tea towel.  

Fold over the tea towel to cover the dough.  Let the dough sit for another 2 hours.

After 1 hour and a half, place an empty, covered dutch oven in a cold oven.

Preheat the oven to 450 degrees Fahrenheit.  Let the pot sit in there for 30 minutes.

Once dough has sat for two hours, uncover it.  

Remove pot from the oven.  Empty the dough from the tea towel into the preheated pot.  

Wiggle the pot to even out the dough. Cover with lid and bake in the 450F oven for 30 minutes.

Now remove the lid and bake for 15 minutes longer.  The crust should be a golden brown and crisp.  Remove pot from the oven.  

Carefully remove the bread from the pot onto a cooling rack.  

Cool for several minutes (if you can stand the wait!).

Slice the bread and serve warm...

...slathered with oodles of yummy butter!  

And that's it!  Isn't it wonderful?  So simple to make, and so good!

Have any of you baked this type of bread before?  Do you bake bread at home?   If you plan to give this recipe a try, please let me know what you think.   I always love reading your comments!  

Recipe for Homemade Potato Cheddar Perogies

Hello friends!

Last week, I made my very own perogies (Polish potato dumplings) from scratch!  I felt quite proud of myself because they turned out so well, considering it was my first attempt.  Our family loves perogies. In the past, we've bought frozen perogies from the grocery store, purchased homemade ones (frozen and cooked) from Polish farmer's market vendors, and even ordered them at restaurants.  I had been wanting to make them myself for quite some time and I finally got around to it...and I'm so glad I did! It took quite some time to prepare the perogies from start to finish, but the end result was worth the extra time and effort.

The recipe I used was one I had clipped out from last year's April edition of Chatelaine magazine.  Several people asked me for the recipe when I posted a picture of the perogies on my Instagram account, so I am going to share the recipe here exactly as found in the magazine.

* The red text are my additions/revisions *

Loaded Polish Potato Perogies 

Makes 65 perogies ( I made the entire batch, boiled half and froze the uncooked half for another time)

Preparation time - 1 hour 30 minutes  (It probably took me double that time to prepare the entire batch)

Ingredients

Dough

4 1/2 cups all-purpose flour (only 4 cups for the dough)

1 tsp salt 

2 eggs 

1 1/2 cups sour cream (only 1 cup for the dough)

1/2 cup butter, at room temperature, cubed

Filling

3 large Yukon Gold potatoes, peeled and quartered (750 g) (I used the potatoes I had on hand)

3 strips of bacon, chopped 

4 green onions, chopped ( I omitted the bacon and onions in the filling and topped the perogies with those ingredients instead) 

1 1/2 cups grated old cheddar (I used 2 cups for a stronger cheddar taste)

1/4 tsp salt

1/4 tsp fresh ground pepper 

Directions

Stir 4 cups flour with salt in a large bowl.  Whisk eggs with 1 cup of sour cream in a medium bowl, then stir into flour mixture along with butter until dough comes together.  Knead dough on a lightly floured counter, dusting with more flour, until it is smooth and not sticky.

Divide dough into 2 portions, pat into 2 discs and wrap each with plastic wrap.  Refrigerate for at least 1 hour. (Dough can be refrigerated up to 2 days)

Boil potatoes in a large pot of water until soft, about 20 min.

Omit this next step if you are not including bacon in the filling

Heat a large frying pan over medium heat.  Add bacon and cook until crisp, 3 to 5 min.  Drain on paper-towel-lined plate.  Do not clean pan.  Reserve 1/4 cup green onions for garnish.  Add remaining green onions to bacon fat.  Cook until soft.  1 to 2 min.  Transfer to plate with bacon.  

Drain cooked potatoes, then return to the pot.  Mash potatoes with bacon, cooked onions, cheese, salt and pepper.  Refrigerate until ready to use.  

Dust counter with remaining cup flour.  Roll out 1 disc of dough until 1/8 in. thick.  Cut out 2 1/2 inch wide circles with a cookie cutter (or drinking glass).  Keep dough covered with plastic wrap to prevent it from drying out.  Scoop a heaping teaspoon of filling onto each round and fold the dough over, forming a half moon.  Pinch edges tightly to seal.  If dough won't seal, dab edges with water. (I dabbed the edges of all the perogies with water just to be safe). Gather scraps of dough, wrap with plastic wrap and refrigerate.  Repeat with remaining disc of dough.  Gather up scraps, combine with dough from refrigerator, re-roll and cut out more circles.  

Fill same large pot with water and bring to a boil.  Slip about 12 perogies into boiling water and cook 5 to 6 minutes. Once perogies float to the top, remove with a slotted spoon and transfer to a platter. Repeat with remaining perogies.  

Pat dry and serve topped with remaining 1/2 cup sour cream and reserved green onions.  Or melt butter in a frying pan and fry perogies in batches, adding more butter if needed, until crispy, 2 min per side.  Top with sour cream and green onions. 

Make ahead tip: Freeze uncooked perogies in a single layer on a baking sheet.  Store in freezer bags up to 2 weeks.  Cook from frozen as per directions above, adding 2 minutes to cooking time.  

To garnish the perogies, I sauteed sliced onions and bacon; added a dollop of sour cream and sprinkled them with chopped green onion.  Mmm!  They were so delicious!  

My Recipe for Homemade Lemon Curd

Two years ago, I made my first ever batch of lemon curd.  I instantly fell in love with its lemony tart, yet sweet taste, and its creamy texture.  My husband and my eldest daughter are big fans and once in a while request that I make it.   Lemon curd is delicious served as a spread on crumpets and scones, or used as a filling between the layers of a simple sponge cake.  

Last Friday, I made a double batch of lemon curd and took pictures along the way, so I could show you step-by-step how to make it.

The recipe is for one batch, which will yield approximately 1 1/2 cups of lemon curd.  I doubled the recipe when I made it on Friday.  You can, too, if you plan on sharing!

Ingredients

1 tbsp lemon zest

1/3 cup fresh lemon juice (2-3 lemons)

3 large eggs

3/4 cup sugar

1/4 cup unsalted butter, melted

Directions

Before you begin, allow lemons and eggs to come to room temperature.

First, grate the rind of one lemon to yield one tablespoon of lemon zest.  Set aside.

Squeeze 2-3 lemons until you have 1/3 cup of lemon juice.  Using a small strainer, strain the juice to remove any pulp or seeds.  Set aside. 

In a small pot, whisk eggs (3) and sugar (3/4 cup) till blended.  

Place small pot inside a larger pot containing one inch of simmering water and continue to whisk over medium low heat.  Add the lemon juice, zest and melted butter, whisking all the while, for 10-15 minutes until the mixture thickens.

Remove thickened lemon curd from heat and pour into mason jar(s).  Allow to cool completely, seal and refrigerate for up to seven days (if it lasts that long!).

I doubled the recipe and was able to fill three mason jars (1 cup each).  I decorated the jars with baker's twine and a homemade label to make them look pretty.  I brought one for my parents to try.  It was their first time eating lemon curd and they really enjoyed it.  If you're a fan of lemon, I am sure you will love this too!  

It's so easy to make and just delicious!  

Easy Recipe for Low-Carb, Diabetic-Friendly Coconut Clusters

Yesterday evening, I found myself baking a diabetic-friendly dessert for the very first time in my life.  In the past couple of years, I've learned of several family members and friends who have been diagnosed with type 2 diabetes and others who are trying to control their blood sugar levels for various reasons.  The incidence of diabetes is increasing and society as a whole is becoming more and more aware of the dangers of sugar to our bodies.  

Those of you who know me, know that I love to cook and bake.  I enjoy making dessert to take to dinner parties and such, but increasingly, I have found that not everyone has the luxury to indulge in these sweets. Yesterday, I was invited to my in-laws' house for dinner. I wanted to bring a dessert that could gratify everyone.  It always breaks my heart when I see one or two people unable to enjoy a treat.

I found a wonderful low-carb, diabetic friendly recipe that truly surprised my taste buds.  The recipe is from one of my cookbooks, "The Low-Carb Gourmet", written by Karen Barnaby.  The ingredients are things I usually have around the house and the recipe is so easy, anyone can make it.  The best part is that the coconut clusters were enjoyed by all, not just those watching their blood sugar.  Oh, and the aroma they leave in the house is heavenly.  

Some of my friends have requested the recipe, so I am sharing it with you, precisely as written on page 162 of Karen Barnaby's book...

Cream Cheese, Coconut,  and Lemon Mounds

Makes 20 mounds

90 g (3 oz) unsweetened desiccated coconut

2 tbsp Splenda

120 ml (4 fl oz) whipping cream

1/2 tsp pure vanilla extract

60 g (2 oz) cream cheese, at room temperature

1 large egg

1/2 tsp finely grated lemon rind

In a medium bowl, mix the coconut, sweetener, cream and vanilla.  Let stand for 1 hour.

Preheat the oven to 180 degrees C/ 350 degrees F / gas 4.  Line a baking sheet with parchment paper.

Stir the cream cheese into the coconut mixture until blended.  Add the egg and mix well.  Stir in the lemon rind.

Drop by level tablespoons (making macaroon-shaped mounds), 5 cm (2 in) apart, on the prepared baking sheet.  Bake for about 15 minutes, until the tops are lightly speckled with brown.

Per mound.  Carbohydrates: 0.7 g;  Protein: 0.8 g;  Fat: 5.4 g;  Calories/kJ: 54/226

And voila!  The coconut clusters are melt-in-your-mouth delicious!  I promise!  The best way I can describe their taste and texture is a cross between a macaroon and cheesecake.  Keep in mind that they do need to be refrigerated or frozen overnight to prevent spoiling (because of the cream cheese).  That is if they last that long!  Hope you enjoy! 

Almost Fall and Easy Weeknight Chili

The official start of fall is only three days away, and you don't need a calendar to tell you that, either. The signs are everywhere now.  Leaves are starting to change color, the air is crisp, chrysanthemums of every hue are blooming, and pumpkins are popping up all over the place!  

Every change of season brings with it new inspiration for my home cooking.  One of my favorite meals to prepare when the weather gets chilly, is chili!  It's one of my favorite comfort foods.  I have been making variations of this chili for my family for several years now, experimenting with different ingredients and seasonings; always trying to improve it.  I made this chili last night.  Here is my recipe...

Easy Weeknight Chili (serves 4)

Ingredients

1 1/2 pounds lean ground beef

3 tbsp extra-virgin olive oil

1 onion, diced (approx. 1/2 cup)

1/2 green bell pepper, diced (approx. 1/2 cup)

1/2 red bell pepper, diced (approx. 1/2 cup)

3 garlic cloves, minced

1 cup diced tomato (fresh or canned)

2 cups strained tomatoes

3/4 cup water

3 tbsp chili powder

1 tsp ground cumin

1 1/2 tsp salt 

1/4 tsp freshly ground black pepper

1 can red kidney beans, drained (approx. 2 cups)

*you can use your favorite beans (black, pinto, kidney, or an assortment)

Optional: cilantro, sour cream, and grated cheddar cheese for garnish

Directions

In a large skillet, over medium high heat, cook the ground beef until it is browned. 

Drain the fat and set it aside.

In a large pot, heat olive oil over medium high heat and saute onion, bell peppers and garlic until onion is translucent, approximately 5-7 minutes.  Stir in diced tomatoes.

Stir in the browned ground beef, strained tomatoes, water, chili powder, cumin, salt, and pepper.

Cook over medium high heat until the sauce begins to boil.  Bring the heat to low and simmer for 30 minutes; with the lid on; stirring every so often.  

Stir the beans into the sauce.  Simmer for 2-3 minutes. Remove from heat. 

Garnish each bowl with chopped cilantro, a dollop of sour cream and grated cheddar cheese.

Mmm!  It was delicious and really hit the spot!

I will leave you with a photo I took this morning, out in my backyard, before dawn.  It is of the dazzling full harvest moon.  Isn't it magical?  

As always, I love to hear from you and appreciate all of your comments!

Happy Thursday and almost-fall!

My Recipe for Pork Schnitzel

Good morning, dear friends!  It's Friday again; my favorite day of the week!  We haven't had a Friday like this one here in a long while.  It's really chilly out there (feeling like 5 degrees Celsius or 41 degrees Fahrenheit); colder than it's felt since last spring!  It was a bit shocking to wake up to this because for the past few days, we've been dealing with summer-like temperatures and beach weather.  Many of us had to turn our air conditioners on again.  I am happy to announce that I have turned my air conditioner off, hopefully for good this time.  I am ready and waiting for my favorite season of all - Autumn! 

Look at the American goldfinches feeding in our yard this morning.  Can you see their plumage?  They are molting now - getting ready for winter and the journey south.  I will miss them when they go.  It won't be much longer now...

My reason for today's post is to share with you my recipe for Pork Schnitzel.  I made it for dinner last night.  It's a real favorite at our house, so I thought you might like to have the recipe too.  I will show you how I prepare it, step-by-step.

I cook for a family of four, and I like to make extra so we can have leftovers for my husband to take to work, and my girls to take to school.  This recipe makes twelve schnitzels; some bigger, some smaller - approximately six servings (two each).  You can half the recipe to make 3-4 servings. 

 Pork Schnitzel 

Ingredients

12 boneless pork loin chops, trimmed of fat, 1/2 inch thick

sea salt

freshly ground black pepper

3/4 cup all-purpose flour

2 eggs

1/2 cup milk

1 1/2 cup bread crumbs 

vegetable oil or avocado oil

Directions

A crucial step in making pork schnitzel is to tenderize the meat with a meat hammer or mallet.  This keeps the meat tender and thin enough to fry, so that the inside cooks through.

Step 1 - tenderize each piece by hammering it with a mallet on both sides untill it's approx.1/4 inch thick

Step 2 - sprinkle salt and pepper on both sides of the meat

Step 3 - set flour and breadcrumbs on two large pieces of parchment paper (so much easier to clean up) 

Step 4 - in a deep, shallow bowl, whisk eggs and milk 

Step 5 - completely dredge cutlet in the flour, on both sides, and shake off the excess so it is lightly coated all over

Step 6 - dip the floured cutlet into the egg mixture and coat both sides, allowing the excess to drip off

Step 7 - lay the cutlet on the breadcrumbs and dredge, making sure to completely cover both sides, pressing down with your fingers as needed

Repeat steps 5-7 for each cutlet 

Step 8 - fill a large frying pan with enough oil to fully cover the bottom. Heat oil over medium high heat until it is hot and ready for frying

In order to successfully fry breaded pork schnitzel, the oil must be hot enough.  Test a couple breadcrumbs first.  If they start to bubble, then the oil is hot enough.  

Step 9 -  LOWER THE HEAT TO MEDIUM LOW (a four or five mark on my stove) and fry the cutlets at this temperature for 2-3 minutes per side.  I usually fit two or three cutlets in the pan at once.  

I usually have to add a bit more oil as necessary, and sometimes I strain the oil into a glass jar, just to keep it free of any loose burnt breadcrumbs. Then I place the clean oil back into the pan and continue frying.  

I chose to fry my schnitzel in avocado oil because it is a healthier option than vegetable oil, but I find that the vegetable oil holds up better and keeps cleaner overall. 

Step 10 - be sure to place your fried cutlets on paper towels, in layers, to soak up the oil

Serve the pork schnitzel hot; with lemon slices for garnish

I stir-fried chopped cabbage to accompany the pork schnitzel  Dinner was delicious! Today, the girls brought leftovers to school in a bun.  

Thank you for stopping by!  If you try making the pork schnitzel yourself, let me know how it turns out!  Happy almost-fall weekend; with love from the kitchen! xoxo

Creamy Garlic Butter Fettuccine with Shrimp and Scallops

Nearly two years ago, I introduced our family to a low-carb eating lifestyle.  I really cut back on our consumption of potatoes, bread and pasta, mostly. Homemade pasta dishes at our house have been few and far between since then. I haven't made a creamy pasta dish since I can't even remember when, so I thought I'd  treat ourselves for dinner tonight.  What did I make?  A seafood pasta in a creamy garlic butter sauce.  It turned out so delicious, I wanted to share my recipe with you.  My recipe serves 4-6.  You can, of course, divide the recipe in half, to serve 2-3 people.

Creamy Garlic Butter Fettuccine with Shrimp and Scallops

Ingredients:

4 tbsp or 1/4 cup butter

4 cloves garlic, minced

2 cups heavy cream (35% fat content)

1/2 tsp fine sea salt

pinch freshly ground black pepper

2 cups thawed, peeled raw shrimp

2 cups thawed scallops

1 cup frozen peas 

2 tsp freshly chopped thyme (optional)

1/2 cup panko bread crumbs (optional) 

1 1/2 pounds fettuccine pasta

salt

Directions:

First heat butter in a large pot over medium heat. Once the butter melts, 

add the garlic and stir until soft, but not brown.

Add heavy cream and raise heat to medium high until mixture begins to boil (five minutes). Stir occasionally.
Add salt and pepper. Lower the heat to low and simmer slowly for ten minutes to thicken the cream; stirring occasionally.

In the meantime, while you are waiting for the cream to thicken, bring a large pot of salted water to a boil (I used a dutch oven) and cook the fettuccine until al dente. Once cooked, drain the water and set aside.

Next, add the shrimp, scallops, peas and thyme to your thickened cream mixture.  You will need to raise the heat to high again to bring the mixture back to a boil.  Once the shrimp turn pink, turn off the heat.  A couple minutes should do the trick. Make sure not to overcook the seafood, or it will turn tough.

Pour the creamy seafood mixture into the pot of fettuccine you had set aside. With a wooden spoon, incorporate the sauce into the pasta until evenly distributed.  Cover the pot with the lid and let stand for several minutes to thicken up.  You can serve it hot, as is, or you can...

Add bread crumbs over top and place your dutch oven (or broiler safe dish) under the broiler for just a few minutes until crumbs are golden brown (watching ever so carefully, so the breadcrumbs don't burn!).

The bread crumbs add a delicious, crunchy texture to the dish!

And here it is served on a plate...

Mmm!  It was so delicious!

Bon Appetit!