Hot Buttered Pretzels

I am not a shopper. Walking the mall is not my favorite past time. I do like to browse stores like Williams-Sonoma, go figure?! So what does the mall hold? Soft, golden, buttery pretzels; the aroma wafts throughout the walk ways for several stores, chases me around the kiosks, calling to me.
One of my favorite cookbooks, King Arthur Flour Baker's Companion, has an excellent hot buttered pretzel recipe. I have never made something from this book which has not turned out well.

There you have it, still warm, soft, brushed with real butter, oh happy day! The only change I made to the King Arthur recipe was to give the dough a baking soda bath before baking, instead of sugar, this causes the exterior to be alkaline and give the pretzel the familiar chewy texture, it also causes the exterior to brown quickly without drying the interior.
Dough:
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup warm water
Bath:
1/2 cup warm water
1 tablespoon baking soda
Topping:
3 tablespoons butter, melted
coarse salt of choice, kosher or pretzel
In a large mixing bowl, combine the water for dough, sugar and yeast, allow to rest 5 minutes.

 Add the rest of the dough ingredients, knead for 5 minutes, until soft and smooth, not sticky. Cover and allow to rise 30 minutes.

Knead again for 1 minute.

Cut into 8 pieces.

Preheat oven to 500F.
Mix the water and baking soda in a small pan, warm and stir until most of the soda is dissolved and it is hot to the touch.

Roll each piece into a long snake.

Dip into the hot soda bath.

Tie into shape, place on a lightly greased sheet pan.

Sprinkle with salt.

Bake for 8-9 minutes.

Brush with melted butter.

Can hardly wait! What?! Who is going to miss that little piece?

Enjoy warm. These are best the day they are made.

Gone...so sad.

Savory Roasted Potatoes and Onions

This is a follow-up to the roasted cauliflower post, since then I have roasted loads of veggies. I was at a class recently, afterward discussing healthier cooking and getting vegetables into our children (and husbands), I told one of the ladies that I had been roasting them with different seasonings, she replied that she had been doing the same and her favorites were snow peas and parsnips. Okay, so I confess that parsnips are not a favorite vegetable for me, I have "palate imprinting" from my Mom's vegetable soup. Perhaps I'll be brave soon and try them roasted but for now, here are the potatoes and onions which were delicious. And, yes, I know potatoes are not a vegetable.

3 lbs red or gold potatoes, washed and cut into bitesized chunks
4 medium onions, peeled and cut into bitesized chunks
olive oil for drizzling
salt
pepper
smoked paprika
onion powder
garlic powder
First, don't freak out because I didn't put measurements! Some people like more seasoning than others so we are going to use what we like, a little or a lot, you choose.
Preheat the oven to 450F.

In a very large bowl, place the potatoes and onions.

Drizzle with enough olive oil to lightly coat, maybe 3-5 tablespoons.
Sprinkle all the seasonings on the top.

Toss to coat all.

Place on an ungreased sheet pan. Be sure to leave space between so they roast not steam.

Roast for 18-20 minutes or until they are tender when poked with a fork.

 A "twofer".

 Crisp outside, tender inside, full of flavor!

Hope you enjoy them!
And just in case you have to have measurements, I used 1/2 teaspoon salt, 1/4 teaspoon pepper, and a heaping teaspoon everything else.

Roasted Cauliflower and Carrots- So Much Flavor!

 I had read that roasting vegetables intensified the flavor, but was always put off by the burned appearance. Not any more! These were so tasty that I have made them four times in the last two weeks. The crisp edges add even more flavor, sweetness, and dimension to the vegetables.

The first time I used only cauliflower, olive oil, and sea salt. So good! The second time I added carrots, a dusting of garlic powder, and smoked paprika. I don't think there is any end to experimentation with this!

1 head cauliflower
1/2 pound carrots, cut into sticks
olive oil
sea salt
pepper
smoked paprika (optional)
garlic powder (optional)
I did not give exact spice measurements because it is really personal preference, no matter how much salt I add my husband will add more at the table, but I like lots of spice, so if it looks good to you then it probably is.
Preheat oven to 500F.
Break apart the head of cauliflower into small florets.
Place in a large bowl with the carrots , I had to do mine in batches that's why you don't see the carrots until the end.
Drizzle with a couple tablespoons olive oil, sprinkle with the spices of choice. Toss until well coated, add more oil if needed.

 Arrange on a sheet pan with lots of space in between, if too close then they will steam not roast.

 Roast for 12-20 minutes depending on how crisp or tender you want them.

 The dark ones on the edges are the best!

I ate these as a meal one day they were so good. Or you could serve beside a burger, chicken...instead of popcorn for movies, we may be repeating tonight.

For Trim Healthy Mamas don't forget the protein and limit the carrots for an S.

Pizza Pockets

Pizza usually flies with everyone. Around here there are no two people who like the same combination of toppings on a pizza,  we do however have a few in common. Cheese, lots of it, then onion,s and mushrooms, that is the base, peppers on half, olives on the other half, turkey pepperoni down the middle so there is some pepper with pepperoni and some olive with pepperoni but not on all of it. Sound like too much trouble? I only do this the last few years, after two of my children have moved out. I used to make the whole pie the same except for the pepperoni which one of us absolutely won't eat, since that person is the cook then she gets what she wants, pure and simple.

This is a simple version of pizza, hand held, single serving, very convenient if you need portion control, or want to freeze some for lunches, snacks, or "crazy busy" nights.

I used the French bread dough found here: http://hearthandhospitality.blogspot.com/2012/01/fresh-french-bread.html and our favorite toppings.To make them super easy just use some frozen dough from the supermarket.
 The one in the photo is mine, cheese, a little sauce, mushrooms, olives, and onions.

 Mmmm, can't wait for leftovers!

Roll out the dough.

Cut into pieces, I have four here. Load with toppings, remember that you have to fold each one over and roll and crimp the edges so don't put so much that the dough tears.

 About that much.

Now fold half over and roll the ends up slightly to seal. Place on a parchment lined, or lightly greased, sheet pan.

Brush with garlic butter, or olive oil, sprinkle with oregano.

Set aside to rise for 45 minutes.
Bake at 350F. for 25-35 minutes, depends on how large and full you made them, or until golden. Let rest for 10 minutes so the cheese settles and doesn't run out, dribbling all down your shirt.

For freezing, wrap well in freezer paper, freeze for up to 4 months. I like to place individually wrapped pockets in a large ziploc bag so they stay together.

My family likes extra pizza sauce for dipping. Enjoy!

Rich, Smoky, Cheddar Noodles

 One cold wintry day, ...who am I kidding, what day isn't perfect for pasta and cheese! Warm, creamy, slightly smoky with just a hint of spice, so good! I should also mention it was quick and easy.

 1 12oz. bag egg noodles, I like the wide because they seem to hold more sauce

6 tablespoons butter

1 tablespoon flour

1/2-3/4 cup milk

2 cloves garlic

1 teaspoon salt, plus more to salt water

1 cup (or more) finely shredded sharp cheddar cheese

1 teaspoon ancho chile pepper powder

1 teaspoon smoked paprika powder

1 teaspoon dry mustard powder

In a large pot of boiling, salted water, cook noodles until tender.

While noodles boil, in a medium sauce pan, melt butter. When butter is melted, add the flour, stirring until thick, immediately add the milk, stirring to incorporate.
Press the garlic, or mince and add, into the milk mixture. Add the salt, cheese, ancho chile, smoked paprika, and dry mustard.

 Stir over medium low heat until all is combined and sauce is creamy.
Don't forget to keep checking the noodles, drain in a colander when tender. Add drained noodles to sauce, stir gently.

Don't forget the vegetable to round out the meal!