RSS Feed

Tag Archives: bakery

52 Things I Learned In One Year – Part 3 of 3

Cinnamon Dunkers - the most evil of all temptations.

Repeat after me – I am not a quitter – I am not a quitter. Well I guess “life” happened since my last blog post, as I have blissfully ignored the fact I haven’t yet completed my list of lessons. It’s not because I’m hard pressed to produce some cleaver or pithy responses. I’ve just been busy living through a summer with more time for work, projects and leisure, constantly tempted by the convenience foods that surround me. And I mean constantly.

And so, without any more excuses, I bring you my final list of conclusions.

26 – While you can save a bit of money by baking your own bread from scratch, the true cost-savings can be found when making your own corn tortillas. Packaged corn tortillas can cost up to ten times as much as the ones made from scratch. And they are the easiest thing in the world to make – just watch!

25 – I’ve made my own ranch dressing now quite a number of times. In fact I’ve yet to purchase any bottled dressing since I ended my challenge. What I love about this recipe is that if you really strain the yogurt until it’s super thick, you can use this recipe as a ranch dip, not just a salad dressing.

24 – Making your own tortilla chips – totally not worth it. Unless of course you’re going to deep fry the little suckers, maybe then you can get a nice thin chip that is full of flavor.

23 – Modern day small appliance manufacturers will try to convince you that you need their products in order to successfully produce something like yogurt (aka yogurt maker). But you don’t. Use a slow cooker and some bath towels to keep it warm. What about a $69 pasta roller? I made it through the year without one by purchasing a good $10 wooden roller.

22 – On the other hand, there are some kitchen products I couldn’t live without. If you’re baking any kind of hearth bread, pita bread, bagels – you need a baking stone. I bought mine at a restaurant supply store for about $50. It gives the best crust on all of those breads, as well as a crispy pizza.

21 – While I’m still on the topic of small kitchen appliances, I would have never survived the year with any amount of sanity if I didn’t have a food processor. I’ve had some people tell me they use their blender for everything and that a food processor is unnecessary. From my experience they just don’t give you the same results.

20 – Leftover food is priceless. When every eaten has to come from scratch you eventually learn to make enough to have extra food that can be frozen, or eaten again for lunch the following day. Duh!

19 – Okay I’m finally in the teens on the countdown. Keep a list of frozen meals on your refrigerator, lest you leave them frozen for too long and you lose either all that great flavor or texture to freezer burn.

18 – While I know I reduced the amount of packaging I would have produced in a typical year of buying convenient foods, I did use a lot of plastic bags, and I purchased a number of additional plastic storage containers for the freezer. Some of the bags I could wash out and reuse, while others didn’t hold up so well. Overall, my carbon footprint was probably smaller than what is typical.

17 – Blogging takes a bit of time. If you’re a blog reader versus a blog writer – maybe you spend as much time reading as those that are writing. But it’s not just the writing – it’s the editing, the photography, the tagging, and the subject matter. I was going to buy a better camera during the year and never quite got around to that.

16 – Okay I need a new camera. Food photography when you’re the one both cooking and taking photographs, means your camera ends up getting caked in egg, flour, grease, honey, etc. And you need a tripod, which I didn’t use, which means many of my photos were way too blurry.

15 – Freeze chicken stock in 8-oz bags or containers, then simply thaw for one minute in the microwave. Talk about economical!

14 – Ancho chili powder – where have you been all of my life? It has a smokier mild flavor that can be used in Mexican cooking, as well as in something like a dry rub for ribs. Oh, I have to post that recipe someday too.

13 – I spent a good part of the year watching cooking shows on the Food Network. One might think I’d want to escape all of the cooking, but I was really inspired by the amount of creativity you can put into food, and it gave me the confidence to try some new things along the way.

12 – Lisa, my partner, was a really great sport this past year. Thank you Lisa!

11 – In the year of inconvenience, I inconveniently gained weight. Damn.

10 – If at first you don’t like a recipe, try adding your own twist. I like making a recipe for the first time as it’s written, then changing it up to how I like it the second time. If a recipe has good structure don’t give up on it just because the flavor wasn’t right.

9 – Oh boy, single digits. This is hard work people! And that was lesson number nine…next.

8 – People have stopped me, mostly strangers when out in public, asking me if I’m still growing or canning all of my own food. Point made.

7 – Have I mentioned I really missed cold breakfast cereal?

6 – While I started the year cooking from a pantry full of cookbooks, by the end of the year I was getting most of my ideas and inspiration from other blogs or websites. Times have changed – and the iphone isn’t just for making phone calls.

5 – I regret not learning how to can this past year. Freezing yes, canning no.

4 – Blog stats can be addicting. I’ve been amazed at the number of followers of the blog, where they are coming from (I believe they represent four continents), what posts draw the most interest, and the incredible power of social media.

3 – Never would I have imagined at the beginning of this journey, that I would have written more than 60 posts, which have produced more than 38,000 views of my blog. Never.

2 – I spent a lot of time cooking last year. I mean a serious amount of time. While most of those chores became routine after some time, I didn’t realize how much time I spent in the kitchen until the past three months this summer when I wasn’t spending that time in the kitchen. I’ve spent more time with friends, with my gardens, with a good book, and… well working as well.

1 – At the beginning of this challenge what I wanted to learn most from it all was a true appreciation of food. Whether I grew it myself, made it from scratch, or tried to only buy it locally, I really wanted to connect to the energy it took to get that food on the table. And I did. I feel good about seeing it all the way through and not giving up when things got really stressful. And I still love to cook, in spite of my recent foray back to a frozen pizza and cheesy puffs. When all is said and done, this was truly and adventure of a lifetime. Thanks so much my fellow readers, for your inspiration and support!

Advertisements

52+ Weeks of Recipes

Posted on

Breads, Pastry, Pasta

Bagels

Cinnamon Raisin English Muffin Bread

Cornmeal Crackers

Corn Tortillas

Croutons

Egg Noodles

Eggless Pasta

Flax Crackers

Honey Whole Wheat Bread

Pie Crust (Curried Chicken Pot Pie)

Pizza Crust

Multi-Grain Sandwich Bread

Whole Wheat Flour Tortillas

Sweets & Breakfast Treats

Christmas Stollen

Chocolate Graham Crackers

Cinnamon Rolls Quick & Easy

Granola Number Five

Granola Bars

Whole Grain Pancakes

Beef

Bison Chili

Bison Stroganoff

chipotle meatloaf

Corned Beef & Cabbage

Lasagna

Pork

Frijoles Borrachos

Pork Carnitas

Posole

Tomatillo Pork Stew

Chicken or Turkey

Curried Chicken Pot Pie

Curried Turkey (or lamb) With Autumn Vegetables

Mediterranean Chicken with Potatoes

Tomatillo Chicken Dia de los Muertos

Vegetarian & Vegetables

Anasazi Bean Burgers

Corn Salsa

Rainbow Chard With White Beans

Refrigerator Kimchi

Roasted Tomatoes (oven dried)

Spring Asparagus Salad

Sushi

Super Lentil Dal

Sauces, Dressings & Condiments

Bechamel Sauce

Balsamic Salad Dressing

Buttermilk Ranch Salad Dressing

Coffee Bourbon BBQ Sauce

Marinara Sauce

Mustard

Pizza Sauce

Tomato Sauce

Tomatillo Salsa

Vita’s Pasta Sauce

Make It With Milk

Crock Pot Yogurt

Meyer Lemon Cheese

52 Weeks By The Numbers

Posted on

Let the countdown begin. When I began my year of inconvenience I thought it might be interesting if I kept track of the quantity of staples I was buying and making. Not everything mind you, but mainly the items I would have typically purchased conveniently at the supermarket (or in this case at my co-op). I’m pretty sure I missed tracking a number of items, or at least it feels that way now recalling how many weeks these items were part of my at times, frustrating routine.

Here’s a glimpse into my 52 weeks of inconvenience, primarily cooking or baking for just the two of us (although some food items became gifts, while others were served to our dinner guests. I started to provide links to the recipes below, but decided instead to develop a recipe listing in one of my future posts just to stretch this out a bit further.

Ingredients Made From Scratch
40pounds of flour(14 lbs. whole wheat flour and 26 lbs. white flour) 40 loaves of sandwich bread, 7 loaves of cinnamon raisin bread, 3 loaves banana bread, 6 Christmas Stollens, 24 hamburger buns, 24 flour tortillas, 24 popovers, 18 bagels, 12 pita breads, 12 pizza crusts, 4 batches flax seed crackers, 2 batches chocolate graham crackers, 8 crusts for chicken pot pies, and 4 pounds of pasta. Oh, and a crazy cake, cinnamon rolls, cookies, and I’m sure I missed a few other things as well. Whew!
52 pounds of tomatoes 144 ounces diced tomatoes, 96 ounces tomato sauce, 80 ounces pizza sauce, 54 ounces pasta sauce, 28 ounces roasted tomatoes. And I was worried I wouldn’t have enough to last.
8 pounds of rolled oats, 5 pounds of pecans 21 pounds of granola8 batches of granola bars (200 of 2×2 squares)The rest of the pecans were used in the Christmas Stollen
5 pounds Masa 7 batches (80) corn tortillas. I love making these and likely will not go back to buying them pre-made.
13 pounds of whole chickens and 13 pounds of turkey breast About 4 chicken and turkey dinners as well as leftovers for sandwiches, soup, and stock.
448 ounces (or 56 cups) of stock Chicken soup, veggie soup, turkey soup, lamb stew, tomatillo pork stew, chicken pot pies, dozens of rice dishes and other crock pot dishes
48 Tablespoons or 24 ounces Instant yeast Sandwich bread, cinnamon raisin bread, stolen, hamburger buns, bagels, pita bread, pizza crusts.
52 ounces honey Breads, 8 batches of granola bars (200 squares)
48 ounces maple syrup Granola (sweetener) and pancakes. Life is so sweet.
10 pounds fair trade sugar Okay that number should scare me into a five-mile hike. Yikes, that’s a lot of baking.
3 pounds (48 ounces) brown sugar Granola, some breads, granola bars, cookies
8 pounds (256 tablespoons) unsalted butter Wow, really? What did I make with all that butter? I only use unsalted for baking and some cooking. And I wonder why I gained 6 pounds this past year…
97 ounces or 12 cups of olive oil Salad dressing, marinades, pasta sauce, and all of those made from scratch dinners.
20 dozen eggs (that’s 240) Okay, if Lisa and I averaged 4 eggs/week total for breakfast that would be understandable. Many, many eggs were used in baking and pasta – and the rest made for some great breakfasts.

My year ended on April 17, and I still have some of the tomatoes and chicken stock in my basement freezer. I remember when I was so worried about putting up enough tomatoes last summer, to last me through the winter, and much to my surprise I didn’t use them all. We’ve eaten a few meals over the past two weeks (since the year officially ended) that were part of my stocking up on frozen dinners. Things like curried chicken pot pie, turkey meatloaf, turkey noodle soup, and pork carnitas have added a bit of value to what might have otherwise been a convenience food splurge for me.

In fact, over the past two weeks not a whole lot has changed for me… uhm yet. I baked two breads, made a batch of granola, one pizza, a number of from-scratch dinners, and averaged at least 3 out of 7 lunches from scratch each week. What did change is that I purchased pasta, chips, salsa, breakfast cereal, canned beans, a few salads and one sandwich from my co-op. I have a half-gallon of milk in the refrigerator right now for making yogurt (tonight) and I also think twice before buying anything convenient, partly out of habit and partially out of guilt. Could I actually be a changed woman? Only the next 50 weeks will tell for certain.

Week 44 – T-minus 8 Weeks And Counting

My year of inconvenience is slowly but steadily coming to an end. I mention slowly because this past week was particularly slow going. Work was packed with more meetings than usual, and my free time was spent either shoveling snow or working on a painting/remodel project at home. So meals this week were rather haphazard at best. Fortunately I had my reserve of frozen meals to get us through most of the week. Here’s a sample of what I’m talking about.

Lisa – “What’s for dinner?

Me – “I dunno, how about this container marked ‘chicken verde’ does that sound good?”

Lisa – “Sure I’d love to have Mexican food tonight.”

Me – “uhm… this looks like chicken in here but I don’t see any ‘verde’ to speak of. I think it is Indian flavored chicken something that we made awhile ago.”

Lisa – “I don’t care as long as I don’t have to cook it.”

And so it went. We didn’t starve nor did we eat particularly well. I’d say I actually had two high points in the week, which to me are kind of like the yin and yang of food cravings.

The Yin: Sitting in meetings all week in our office conference room, I happened to chose the side of the table directly across from a group of photos we had up to assist with ideas for a store remodel. One picture in particular, demonstrating “unique and abundant” was a display case of large, beautifully crafted pretzels from my trip to Switzerland in 2009. Wow, did I crave pretzels all week long! So, high point number one which met my salty food craving, was to visit the Old German Beer Hall after work on Friday with friends…where they have delicious Hofbrau beer AND delicious GIANT soft pretzels. While I know I can make these myself and in fact making pretzels is great fun, I admit it was even more fun to have someone else make it for me.

The Yang: This can best be described as an unreasonable but growing desire for cinnamon rolls. For those who know me know that I really don’t eat cinnamon rolls as I generally prefer the salty to the sweet. But I just couldn’t shake this craving no matter how hard I tried. And for the sake of trying something new each week for the rest of my year, I’ve never before tried making cinnamon rolls. The problem I have with the idea of making them from scratch is the time vs. eating factor. Using yeast (as one should) it takes at least 3 hours from start to finish, which means if I want one fresh in the morning with my coffee I’m getting up at 5am on a weekend. Forget that! Then I stumbled across this recipe that PROMISED to be just as good as the yeast version without the yeast and without the wait. I’m sorry I don’t remember where the recipe is from but trust me, it satisfied the craving particularly well.

No Yeast, No Kidding Cinnamon Rolls

For the dough:

2 ¾ cup white flour (plus extra for dusting the counter)

2 tablespoons granulated sugar

1 ¼ teaspoon baking power

½ teaspoon baking soda

¾ teaspoon salt

1 ¼ cup buttermilk

6 tablespoons melted butter

 

For the filling:

2 tablespoons melted butter

2 tablespoons granulated sugar

1 tablespoon cinnamon

 

For the glaze:

2 tablespoons water

¾ to 1 cup powdered sugar

 

Preheat the oven to 425°F. Don’t wait like I did, because this recipe comes together very quickly.

Mix together the dry ingredients of the filling (the sugar and cinnamon) in a small bowl so you have it ready when you need it.

In a large mixing bowl, stir together the dry ingredients for the dough (the flour, sugar, baking powder, baking soda, and salt). Add the butter and buttermilk and mix gently. At this point the dough will come together very sticky, but don’t worry. Spoon it on top of a heavily floured counter and sprinkle a bit more flour on top so you can mix it.

Flour your hands as well and gently knead the dough, adding more flour if necessary, kneading until the dough is both manageable and fairly smooth.

With a rolling pin, roll out the dough into a rectangle approximately ½ inch thick. The rectangle I rolled was about 14 inches in length.

Spread the melted butter over the dough and sprinkle with the cinnamon and sugar mixture. There may seem like a lot but use it all.

Roll the dough lengthwise, somewhat tightly, and cut the dough into rolls that are about 2 inches thick.

Place the rolls into a lightly greased pan (I used an 8”x8” pan). I started with one roll in the center and built the others around it. They will puff up when they bake and fill in the empty space in the pan.

Bake for about 20-25 minutes, or until the edges have turned a golden brown.

While the buns are baking, mix together your glaze and pour onto the rolls while they are still warm.

Yum – yes yum. While these are a bit more like biscuits than true cinnamon rolls, I was not at all disappointed and hope you aren’t either.