SUNDAY MORNING SLOW COOKER BREAD PUDDING
This comes from Kresha Faber in her blog, Nourishing Joy. It was also posted in an email from The Today Show, in an article titled “Slow-Cooker Sweets! 5 Easy Dessert Recipes You Can Make in a Crock-Pot.” (To view this online, go to http://nourishingjoy.com/slow-cooker-bread-pudding/.)
Kresha wrote, “Sunday morning is always a bit harried, trying to get out the door to church with three little ones in tow. And since it’s Sunday – a day we like to set aside for rest, worship, and family time – I like breakfast to be something a little special.
“Trouble is – on a day of rest when we’re trying to get out the door in a hurry, ‘special’ isn’t exactly something I want to spend a lot of time on.
“So when I discovered that I could make bread pudding in the slow cooker, I was ecstatic! I’ve been making this every Sunday for several months now and every week it’s something we all look forward to. I prep it Saturday night and we have a hot breakfast waiting for us in the morning.
“And the best thing about it is that it’s highly customizable – this recipe is only limited to your culinary imagination! Some weeks we have plain bread pudding, some it’s banana bread pudding, some it’s chocolate. My two current favorites are the dairy-free Indian chai bread pudding and the almond bread pudding with apples and apricots.
“I haven’t tried it with any gluten-free breads, but I would imagine it would work just fine as long as there’s plenty of bread so that it doesn’t get completely saturated and get overly soggy.
“I’ve also discovered that it works well for savory bread puddings too. Thanksgiving stuffing has been a breeze and our favorite spicy ham and cheese strata comes out beautifully.
“Oh, and one frugal tip – make this with leftover bread pieces saved through the week. Since our homemade bread comes out with very crunchy, chewy crusts (which my husband and I love), we typically trim them off for our younger children because they’re just too difficult to chew. Through the week I save the crusts and make this bread pudding with all those reserved bread pieces. Any stale pieces you have – croissants, challah, sourdough, whole wheat, whatever! – will work beautifully.” Serves 6 - 10, depending on serving size.
Note: If you haven’t already signed up for cooking emails from the Today Show and/or Kresha, I highly recommend both.
7-8 cups bread cubes
4 cups whole milk
5 eggs
1 tablespoon vanilla extract
1 tablespoon cinnamon
3/4 cup unrefined cane sugar or maple syrup
3 tablespoons rum (optional)
Method:
In a large bowl, whisk the eggs, then stir in the milk, vanilla, cinnamon, sugar, and rum. Mix well.
Add the bread cubes, pressing them into the egg-milk mixture, and let sit for 15-20 minutes.
Meanwhile, very liberally coat the slow cooker insert with butter.
After the bread cubes have soaked, pour the entire mixture into the slow cooker insert.
Cook on low for 4-8 hours. (It’s typically done after four, but longer won’t hurt it.)
WARM SPICED PEAR CRISP WITH ICE CREAM
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This spectacular pear crisp is an excellent way to use ripe fresh pears. Pears are usually quite firm when they arrive in the markets, so plan to buy them a few days before your baking day. See the tips, below, for ripening fresh pears.
”Serve this dessert warm with a scoop of vanilla or butter pecan ice cream, or drizzle with a bit of light or heavy cream. If you crave a little more texture, sprinkle the crumble topping with chopped pecans or walnuts.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes; Yield: 6 to 8 servings
To view this online, go to http://southernfood.about.com/od/pears/r/Pear-Crisp.htm
Ingredients
6 large ripe pears*
2 tablespoons lemon juice
1 1/2 cups light brown sugar, packed, divided
1 cup all-purpose flour, divided
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
3/4 cup quick-cooking oats
1/4 teaspoon baking powder
6 tablespoons (3 ounces) butter, melted
ice cream or heavy whipping cream, for garnish
Preparation
Generously butter an 8-inch square baking pan. Heat the oven to 350° F.
Peel the pears; cut out stems and scoop out seeds and fibers. Slice them thinly and put in a bowl with the lemon juice. Toss to coat with the lemon juice. The lemon juice will keep them from turning brown.
Add 3/4 cup of the brown sugar to the pears, along with 1/4 cup of flour, cinnamon, and vanilla. Mix well and transfer to the prepared baking pan.
In a medium bowl, combine the oats, the remaining 3/4 cup flour, the remaining 3/4 cup brown sugar, baking powder, and the melted butter. Mix with a fork until the crumbs are blended.
Sprinkle the oat crumb topping evenly over the pear mixture.
Bake for 35 to 45 minutes, until the topping is browned and pears are tender.
Serve the crisp warm with a generous scoop of vanilla or butter-pecan ice cream or a drizzling of heavy or light cream.
*The best pears for baking are the Bosc (golden brown, long neck) and Anjou (oval, greenish yellow skin). They're both firm and hold their shape well in pies and baked desserts.
Ripening Pears: Plan to buy pears several days before you plan to eat them or bake with them. Pears are picked before they've ripened, so they will likely be firm when you buy them. The best way to ripen pears is to keep them at room temperature. You'll find the stem end is slightly soft when they are ripe. Once they are ripe, refrigerate them and eat or use them in recipes within 3 to 5 days.
MEATLESS-BALL SUBS
1 package Meatless Balls (see note)
1 26 oz. Jar spaghetti sauce
4 hoagie rolls
cheese slices
Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.
Open hoagie rolls, add cheese, cover with meatless balls and sauce.
Makes 4 meatless ball subs.
Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.
ACADIA'S TOFU STIR FRY
This came from the Food.com e-newsletter, and was sent into by AcadiaTwo. She writes, “I actually had never tried cooking tofu before, so I decided to marinate it first before cooking. It was a quick tasty meal the next night after work. Serve with rice, noodles or plain. Enjoy.” Don't let the prep time scare you off; it's the marinating time. Prep Time: 12 hours; Cook Time: 15 minutes; Servings: 4
To view this online, go to http://www.food.com/recipe/acadias-tofu-stir-fry-365295.
Ingredients
1 1⁄2 cups teriyaki sauce (sweet)
8 ounces tofu (firm, drained)
4 garlic cloves (minced)
1 tablespoon peanut oil
8 ounces frozen stir fry vegetables
Directions
Slice the tofu up into 1/4" thick slices and then cut them again into 1"x2" pieces.
Mix teriyaki & garlic together. (Reserve and refrigerate 1/2 cup teriyaki and 1 minced garlic clove in separate container).
Marinate them in teriyaki and garlic for 12-hours in the refrigerator.
In wok on medium heat add peanut oil.
Cook up the the tofu for about 2-3 minutes, flip and cook them for another 2-3 minutes.
Remove tofu and set aside.
Add vegetables to wok and stir fry until tender about 3 minutes.
Add Tofu and (reserved marinade) back to the wok, cook for 2 minutes more, stir throughly coating everything.
Enjoy.
FARMERS’ MAKERT PIZZA
This is from the July/August 2012 issue of Vegetable Times, page 68. It begins, “Why rely on store-bought tomato sauce when you can make your own with summer tomatoes? Here, grilled, whole tomatoes are blended with seasonings for a speedy homemade sauce.” Serves 6.
To view this online, click here.
Tomato Sauce
1 Tbs. canola or grapeseed oil, plus more for brushing grill grate
3 plum tomatoes (3/4 lb.)
2 Tbs. fresh oregano
1 Tbs. red wine vinegar
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
1/2 tsp. salt
1/2 tsp. red pepper flakes
Pizza
1 1/2 cups large broccoli florets
1 small red bell pepper, sliced into 3 wedges
1 small yellow or orange bell pepper, sliced into 3 wedges
1/2 red onion, sliced into thick rings
1/4 cup canola or grapeseed oil for tossing with vegetables
1 Par-Baked Pizza Crust (recipe follows)
1 Tbs. capers, drained (optional)
1/4 tsp. ground black pepper
Brush grill grate well with canola oil, and preheat grill to medium.
To make Tomato Sauce: Brush tomatoes with 1 Tbs. canola oil. Grill 5 minutes, or until tender and slightly charred. Purée tomatoes, oregano, vinegar, olive oil, garlic, salt, and red pepper flakes in blender or food processor. Transfer to bowl.
To make Pizza: Toss broccoli, bell peppers, and onion with canola oil in bowl. Place in grill basket or thread onto wooden skewers, and grill 5 to 7 minutes, or until tender. Cool until easy to handle, then thinly slice bell peppers.
Spread Tomato Sauce on Par-Baked Pizza Crust. Top with vegetables, capers (if using), and black pepper. Place Pizza on grill, close lid, and cook 5 minutes, or until sauce is warmed and bottom of crust is crispy.
nutritional information Per Slice: Calories: 311; Protein: 6 g; Total Fat: 18 g; Saturated Fat: 2 g; Carbohydrates: 34 g; Cholesterol: 0 mg; Sodium: 350 mg; Fiber: 4 g; Sugar: 3 g; Vegan
PAR-BAKED PIZZA CRUST
This is from the July/August 2012 issue of Vegetable Times, page 68. It begins, “Our favorite strategy for goof-proof grilled pizza is to partially bake the crust in the oven. Add your favorite toppings, then finish your creation on the grill for flame-kissed flavor minus the angst that comes from transferring raw dough to the grill or having it sag between the grates. After rising, the dough can be wrapped in plastic and stored in the refrigerator for up to 2 days; bring it to room temperature before rolling. Par-baked crusts can be wrapped in plastic and refrigerated for up to 3 days or frozen for up to a month. Bring back to room temperature before grilling.” Makes 2 pizza crusts.
To view this online, click here.
1 tsp. sugar
1 0.25-oz. pkg. active dry yeast
2 1/4 cups all-purpose or bread flour
1 cup whole-wheat flour
3 Tbs. fine yellow cornmeal
2 Tbs. olive oil, plus more for greasing bowl and baking sheets
3/4 tsp. salt
Stir together sugar, yeast, and 1 1/4 cups lukewarm water (105°–115°F) in small bowl. Let stand 5 minutes, or until mixture looks foamy.
Whisk together flours, cornmeal, oil, and salt in bowl. Stir in yeast mixture, adding more warm water if necessary to make moist dough.
Transfer dough to floured work surface, and knead 5 minutes, or until smooth and elastic. Transfer dough to large bowl rubbed with oil, and turn to coat with oil. Cover with kitchen towel, and let rise in warm place 1 hour.
Punch down dough, and knead 2 minutes. Return to bowl, and let rise 1 hour more.
Preheat oven to 500°F. Rub 2 baking sheets with oil. Divide dough into 2 pieces. Roll out each piece into 12- x 9-inch rectangle or 12-inch round. Transfer to prepared baking sheets, prick crusts all over with fork, and bake 5 minutes, or until set but not browned. Cool on wire rack before adding toppings.
nutritional information Per Slice: Calories: 159; Protein: 4 g; Total Fat: 4 g; Saturated Fat: less than 1 g; Carbohydrates: 27 g; Cholesterol: 0 mg; Sodium: 147 mg; Fiber: 2 g; Sugar: less than 1 g; Vegan
