Garlic Breadsticks

I am normally a huge rule-follower. I have been since I was VERY young. If there is a rule, I will probably follow it, and attempt to make you follow it. (Do you think this is why I am a teacher?) One of my "rules" for adult life is to use whole wheat whenever possible. However, sometimes there is a time to break the "Rules". These breadsticks are one of those times. They are chewy, fluffy, the perfect amount of crusty, browned, and altogether delicious. They kind of make your mouth sing, especially when dipped into soup. If you've ever been to The Pizza Factory, these breadsticks remind me of theirs, except there is no stick in mine. 

I guess if you wanted to, you could put some whole wheat flour in here. I might try it next time, myself, but, honestly, you wouldn't have nearly the fluffy chewiness that made these awesome! 

And speaking of awesomeness, I did NOT get a picture of them fresh. Yeah, I kind of forgot to be awesome. Or the breadsticks were the level of awesome that they got eaten before I took a picture. Yeah, we'll go with that. 

As far as mixing and kneading these puffy clouds of awesome, my Heavy-Duty (old) Kitchen Aid worked perfectly. If I doubled it, I would have to use my Bosch. It makes a very soft, pliable dough.

Anyway, make these. Soon. Your taste buds will thank you. 

Garlic and Herb Breadsticks

3 c warm water

2 Tbsp yeast

1/4 c sugar

7 c flour

2 tsp salt

2 Tbsp Italian Seasoning

1 Tbsp granulated garlic

Butter

Sprinkle yeast and sugar on warm water. Let sit until bubbly and foamy. (This is the kids' favorite part, they love watching the yeast "burp")

Add flour 1 cup at a time, mixing well each addition. Add salt, Italian seasoning, and garlic. Knead 5 minutes, until dough is shiny and clearing the bowl well. 

Let dough rise in bowl until it reaches the top. About 20 minutes. 

Split dough into approximate fourths. Roll one fourth at a time into a large rectangle (approximately 10 by 13 inches.) Cut strips the long way with a pizza cutter (I cut 8 strips each time). Fold each strip, then with the ends in one hand and the middle folded part in the other, twisty up your breadstick. Place on a greased cookie sheet. Repeat for each breadstick, then repeat for the other 3/4 of the dough. Let the sticks rise about 20 minutes. 

Bake at 350 degrees for 15-20 minutes, until lightly browned. Brush tops with butter immediately. Devour. 

Pasta E' Fagiole

I love soup. It's so comforting, warm, and soothing. It's like a warm sweater for your insides. Plus, most soups are ridiculously easy, and make the house smell wonderful. Add a warm piece of bread, and I'm in Heaven.

Joe is not such a fan of soup. He's tolerated some of my soups, and enjoys others, especially the rich, creamy, high-fat soups. He does not see soup as a meal, and prefers meat and noodles over a broth-based concoction. He does, however, enjoy warm bread, and will eat soup if it is accompanied by bread.

This soup is quite yummy. It is kind of like Italian chili. Beans, tomatoes, sausage, pasta, and spinach come together with Italian spices to make a wonderfully colorful, warm, inviting deliciousness, I am sure this is nowhere near authentic, but it was super yummy. My family plus my sister and her husband ate most of the batch while watching the Utah Utes win last night! (Plus 3/4 of the breadsticks... we were very hungry and it was very good.)

Pasta E' Fagiole
2 t oil
1 to 1 1/2 lb Italian Sausage
1 diced onion
2 tsp granulated garlic
2 cans diced tomatoes
6 cups water
4 tsp chicken boullion
2 tsp Italian seasoning
1/2 tsp red pepper flakes
Salt and pepper to taste
1 c Ditalini (or other small pasta)
1-2 cups baby spinach, chopped
Shredded parmesan cheese for topping

Heat oil. Saute onion 3-4 minutes until translucent. Add sausage, and cook until crumbled and no longer pink. Add water, chicken boullion, garlic, Italian seasoning, pepper flakes, and salt and pepper. Pour in tomatoes with juices. Drain, rinse, and add white beans. Bring to a boil. Simmer an hour or more.

About 15 minutes to serving time, add pasta, and cook according to the directions on the package. Then add the spinach immediately before serving. Serve sprinkled with parmesan cheese, and a breadstick. Devour.

Meal Plan March 21 to 27

No bountiful baskets this week :(. I logged in Tuesday night only to realize it was actually Wednesday night. End-of-term will do that to me. (So will just ordinary life, but at least I have something good to blame it on!)

This cutie giggled this week... oh, I can hardly stand the cuteness!

This week is also my oldest's birthday. She will be SEVEN. SEVEN!?!? It seems like just a few minutes ago she was the chunky baby giggling at my sister. We will be having pita pizza on her birthday, as per her request,

Breakfasts:
French Toast
Oatmeal Bake
Toast and Eggs
Oatmeal Bake (leftovers) with green smoothies
Cereal
Oatmeal Bake
Waffles with Strawberries

Lunches (for Boy and Daddy or Aunt Nanny... quick and easy before preschool):
Sandwiches
Mac and Cheese
Chicken Nuggets
Finger Food
Grilled Cheese
Quesadillas

Dinners:
Pasta E' Fagioli with herbed breadsticks
Potato bar, fruit salad, and sugar cookies
Spaghetti and Broccoli
Chicken Cordon Blue Casserole
Tacos
Pork Chops, Potatoes, Carrots (probably in the pressure cooker!)
Pita Pizza (birthday girl's special request, LOL.)

Corned Beef and Cabbage

The last time I got a bountiful basket (sometimes I forget to contribute... oops!), we got two beautiful heads of cabbage. My sister/nanny HATES the smell, and is pregnant, so I strategically planned days to use it when she wouldn't have to gag on the permeating odor. Luckily for us, St. Patrick's Day fell on a night when she would have other plans. (Or so I thought... she ended up coming over to watch our college team play!)

Being neither Irish nor Catholic, I'm not sure why I celebrate St. Patrick's Day, but I do. It started with Green Waffles, and Green smoothies for breakfast. For dinner, we had corned beef and cabbage. Joe insists this should be eaten over cornbread. I don't love cornbread. (I do love him, so there is cornbread anyway!) I used my pressure cooker, and in about 2 hours, should've had delicious, tender meat. Unfortunately, I set it up just a little bit wrong, and it was a bit on the chewy side. However, the veggies were divine.

Anyway, here's how I cook corn beef.

1 corn beef (about 2 lbs, with seasoning packet)
2 cups beef stock (or water)
5-6 red potatoes, quartered
1 onion, cut into big chunks
3-4 large carrots, peeled and cut into 2 inch pieces
1 head of cabbage, sliced into 8 wedges

Put the corn beef on the rack in the pressure cooker and dump the seasoning packet over it. Add 2 cups of stock/water (some might add beer, but I'm not an alcohol kind of gal). Place potatoes, onion, and carrots on top. Set the pressure cooker to high pressure for 40-45 minutes. Use natural pressure release. Add cabbage. Set pressure cooker to high pressure for 4 minutes. Release pressure naturally. Veggies will be mushy and delicious. Roast should be fall-apart. Devour.

Pigs in a Waterbed

My kids used to really like Pigs in a Blanket. You know, those silly little things where you wrap a hot dog in a biscuit, and then bake it. I no longer buy hot dogs. Or pre-made biscuits. (Joe might.) But, back in the day, Joe started calling this dish Pigs in a Waterbed. Pigs for the kielbasa, and Waterbed... I'm not entirely sure. I never had a waterbed, and honestly never want one.

I got this recipe from my mom. I make it when we get cabbage from bountiful baskets. My son is not a veggie-lover. He likes some, and loves fruit, but veggies... they're on his "I'll eat it if mom makes me" list. So yesterday, when I was grabbing cabbage, and asked him what it was, I got a very sad "lettuce." When I told him it was cabbage, he shockingly changed his tune. "I like cabbage!" he announced.

At dinner, my older daughter, and my son each had two helpings. Both ate the cabbage and sweet potatoes. Both asked for extra pigs. It was awesome. Maybe if I starve my kids more often, they will eat well every night. (aka no more afternoon snacks?)

I did not make this recipe up. The original is pretty close to this one. I used 4 sweet potatoes instead of two, and a whole (small) head of cabbage. I also add a little more water/broth, since once I didn't and MAN does burnt cabbage and sweet potato STINK!!!

Mexican Chicken and Quinoa Skillet Meal

My first grade daughter has a very, very best friend. Both girls are allergic to nuts, so they have to (or get to) sit together at the nut-free lunch table. They love it. Best friend is the daughter of a total foodie, and always has the best lunches. My daughter kept coming home and telling me about quinoa. I cooked quinoa once before, and it was a complete flop. However, my spirited daughter helped me realize that I needed to try again. Because the first attempt was so dismal, I knew I needed to find a really good recipe if we were going to like quinoa.

I actually found a recipe on pinterest that looked yummy. However, I was missing some of the ingredients and other ingredients were among those that my family just won't eat. (My kids aren't even that picky, and still I am constantly changing ingredients out so they or Joe or I will eat the food!)

After modifying, this was really yummy. Kids both ate it, my parents both ate it, I had two servings. I ate all the leftovers. Poor Joe wasn't home and didn't get a bite. I'm not sure if he is upset or grateful about that. Either way, the rest of us really liked it and I will make it again. My kids really liked that they could "dip" their tortilla chips into it, and we did put cheese on the top. (Our family motto may or may not be "Cheese is For Heroes")

Anyway, here is the recipe as adapted by me:
1 Tablespoon Olive Oil
1 onion, minced
1 large red pepper, diced
1/2 tsp granulated garlic
1 cup quinoa
1 cup chicken broth
2 cups cooked shredded chicken
1 can black beans, rinsed and drained
1 can rotel
1 can corn, drained
1 teaspoon chili powder
1/2 teaspoon cumin
Salt/pepper to taste
2 tsp lemon juice
3 c fresh spinach

1. Saute the onion, pepper, and garlic in oil until onions are soft
2. stir in quinoa, chicken broth, chicken, beans, Rotel, corn, chili powder, and cumin. Bring the mixture to a boil, then simmer for 20 minutes, or until quinoa is done.
3. Stir in salt and pepper, lemon juice, and spinach. Spinach will need about 2 minutes to wilt.
4. Serve with cheese, sour cream, and tortilla chips.
5. Devour.

If you wanted this spicier, you could add hot peppers to the original saute. My family has tender tongues.