Beer Bread

I fear this January has been a little lacking in new recipes.  Out of the blue yesterday, I received a sudden urge to make something.  I wanted fresh bread - all warm and delicious - but I had a few issues.  First, most of my bread making, although it follows the very easy no knead method, requires waiting overnight for chemistry to do it's thing.  Second, my store of bread flour is for some unknown reason very low.  Then I remembered seeing a bread recipe in the recent Penzeys spice catalog.  Beer Bread here I come!

Beer Bread

adapted slightly from Penzey's Catalog

Ingredients

3 cups all-purpose flour
1 1/2 tsp smoked sea salt
1 1/2 tbsp baking powder
3 tbsp sugar
1/2 tsp Penzeys Italian Herb mix
12 oz beer (I used a Hefeweizen), at room temperature
1/4 cup butter, melted
1/4 tsp garlic powder

Steps

1.  Preheat oven to 350 degrees.
2.  In a large bowl, combine flour, salt, baking powder, sugar, and herb mix.
3.  Add the beer and stir until blended.
4.  Put dough in a lightly greased loaf pan (4 1/2 x 8 1/2) and bake for one hour.
5.  Combine butter and garlic powder.
6.  After removing the bread from the oven, pour the butter mixture over the top.  Allow the bread to rest for 10 - 15 minutes before removing.

The Final Product

Wow!  Boy did this recipe hit the spot.  It was fast, easy, and so tasty.  We consumed half the loaf in the first half hour it was out of the oven.  The sea salt was a yummy alternative to regular salt.  Next time I think I will try some different herbs or a different beer.  Definitely keeping this one in the rotation.

Bowl of Gravy

Earlier this week I made meatloaf for dinner.  It was very tasty considering I switched out my usual tri-meat concoction for something a bit leaner.  I used only two meats - ground beef and ground turkey.  I still enjoy the taste of the beef and have can not bring myself to phase it out completely.  But that is neither here nor there.

I did run into a bit of a snag.  We had enough for leftovers later this week - even with JT gulping down an adult size portion of it.  There was enough mashed potatoes to split between us but the gravy, which I sadly make via the packet-water-boil method, was finished.  To make matters worse, I had no additional gravy packets.

What's a gal to do?  Time to make something up on the fly because I am not trucking both boys out on a search for gravy packets.  Here it is:

Meatloaf Gravy

Ingredients

2.5 tbsp butter
1/2 tsp Penzey's Beef soup base
2 tbsp flour
1 cup beef broth
water

Steps

1.  Bring a small fry pan to medium heat.  Add butter and soup base to warmed pan and mix with a whisk.
2.  Slowly add flour, whisking while you do so.
3.  Allow the flour to brown.
4.  Add beef broth and bring to a boil.
5.  Let it simmer for about 2 minutes allowing the gravy to thicken.  You may want to add a bit of water to get it to the consistency you desire.

The Final Product
My apologies for the lack of picture.  It turned out pretty yummy and provided the moisture the meatloaf needed after it had been microwaved.  I might try adding some spices next time but it stood up on it's own.  I am just proud that it turned out so well and I didn't screw up royally.  I hope this helps you if you are ever stuck in a gravy pinch - I might just make gravy this way from now on to save some money on those gravy packets.

Reflection on a Christmas in California

We had our first Christmas here in California last month. I am finding that one of the things that I really enjoy about our new stomping grounds is also something that will bother and irk me for the remainder of our time here.

The weather. It is gorgeous. We did have a cold spell where it only got into the mid thirties but it returned back to the 50 - 60 degree range shortly thereafter. In this area there really is no excuse to spend any part of your day indoors. This has been a boon for me as I try to exercise my way back to pre-pregnancy form. It also means JT can get a chunk of his energy out running through the playground. Since downsizing our home, there is not a whole lot of space that he can call his own. Not to mention Thomas is starting to grow, grow, GROW and he is impinging on JT's space.

But for my entire life, I equate cold, blustery, and snow with winter and Christmas. It is hard to think holiday spirit when it is 50 degrees, the sun is shining, and there is no snow in sight. It made me rethink our usual decoration scheme. We went minimal is year and that was partly to blame. Usually the onset of cold weather ignites an urge for baking - a lot of it. I made one batch of chocolate chip cookies (just in time to leave them out for Santa!). I even tried making myself drink hot cocoa but to no avail.

I am going to try to keep my hopes up that next year will be different. Maybe we will get a cold spell right around Christmas to jump start my holiday spirit - or maybe we will head back east for some cold weather. Not sure if I could make California a permanent home without it.

 

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Bourbon for Dinner

My brother got my husband a cookbook filled with recipes that all contain bourbon.  We picked out two recipes last night for dinner.  I thought I would be a little overcome with the smell/taste of whiskey but thankfully most of it dissipated with cooking.

Bourbon Ginger Pork Tenderloin

from Bourbon by Kathleen Purvis

Ingredients

1 package of pork tenderloins
1/4 cup soy sauce
1/2 cup bourbon
2 tbsp brown sugar
3 cloves garlic, sliced
2 tbsp ginger, chopped
2 tsp Worcestershire sauce

Steps

1.  Place tenderloins in resealable plastic bag.  Mix together remaining ingredients.  Pour into bag and seal.
2.  Place bag in refrigerator for at least 8 hours (overnight is preferable).
3.  Place meat over direct heat on the grill.  Cover and turn every 5 minutes until all sides are browned.
4.  Move to indirect heat and cook another 15 minutes or until internal temperature reaches 160 degrees F.
5.  Remove from heat and let stand for 5 minutes.

Bourbon Glazed Carrots

from Bourbon by Kathleen Purvis

Ingredients

1 pound carrots, sliced in 1/2 inch rounds
3 tbsp honey
2 tbsp bourbon
1 tbsp balsamic vinegar
1 tsp salt

Steps

1.  Place carrots in large skillet and cover with water.
2.  Cover skillet and bring to a boil.  Change heat to medium and simmer for 8 minutes.
3.  Meanwhile, mix together remaining ingredients
4.  Drain the water and then place the carrots back in skillet.
5.  Over medium - high heat, cover the carrots with mixture.  Cook for approximately 5 minutes.
6.  Serve hot.

The Final Product

What I liked about this meal is that is was not work intensive.  That being said - there are some things I would adjust next time.  The pork was definitely tasty but it lacked a little sauce.  I whipped out a jar of mustard and that did that trick.  The carrots were yummy and sweet but I am pretty sure I have made similar veggies that had that flavor profile but without the bourbon.  I also feel like the carrots lacked a little kick.  Maybe add some red pepper flakes next time.

And I Say Hello...

to 2014.  My goals for the year:

Finish converting our old families movies from VHS to DVD
Learn some Hindi
Run a Half Marathon
Lose the last 15 pounds from pregnancy number 2
Go exploring
Be a calmer me

We shall see how this works out.