Love,Cook and Eat

Sunday, July 10, 2011

Hoagie Rolls

These rolls are perfect for sub sandwiches, a little bit crusty on the outside and chewy and tender from the inside. These are my husband's favorite. I make them all the time when I want to make Philly steak ,fajitas or roast beef sub sandwiches. You can use all-purpose flour but making these Hoagie rolls with bread flour makes them perfect.

Ingredients:
Makes 4 rolls

2 1/2 teaspoons yeast (1 pkgs)

1 tbsp. sugar

1 cups warm water

1 1/2 tablespoons butter melted

1 tablespoons salt

3- 3 1/2 cups flour

Corn meal

Directions:

Dissolve yeast and sugar in water and let rest for 3 minutes.

Melt butter, add salt and add to the yeast mixture.

Put yeast mixture in bowl of stand up mixer or food processor and start adding the yeast mixture slowly until a dough is developed. If you need more water add 1 tbsp at a time.

Kneed at least 10 minutes .

Cover and let it rest for at least one hour or until it doubles in size.

Prepare baking sheet , spray with oil and spinkle cornmeal.

Form dough into four logs and place them 2 inches apart on the baking sheet.

Spray with logs with cooking spray.

Cover and let rest for 30-40 minutes.

Bake at 400 degrees for about 25 minutes until golden brown.

Wednesday, July 6, 2011

Classic Sponge Cake

This cake has the perfect texture. It is not dense as a pound cake but still not as light as angel's food cake. This cake was perfect with coffee and tea. It is not overly sweet, so it is perfect for those of you who do not have a sweet tooth and for those of you who does, this cake would be a perfect match for a frosting or a glaze. I personally enjoyed it plain with tea. This recipe is from the Cake Bible which is really a great book it's like the encyclopedia of cakes.

Ingredients:

2 tbsp. water
½ tsp. vanilla extract
1 ½ tsp. grated lemon zest
1 1/3 sifted cake flour or (1 cup sifted all-purpose flour mixed with (2tbs+2tsp. cornstarch)
1 cup sugar divided
6 eggs separated
¾ tsp. cream of tartar

Directions:

In a small bowl combine the water, vanilla and lemon extract.
In another small bowl, whisk together the flour and 1 tbsp. sugar.
Beat the yolks and ¾ cup sugar on high speed for 5 minutes or until the mixture is very thick and ribbons when dropped from the beater.
Lower the speed and gradually add the water mixture. Increase to high speed and beat for 30 seconds. Sift the flour mixture over the yolk mixture without mixing and set aside.
Beat the whites until foamy, add the cream of tartar and beat until soft peaks form when beater is raised.
Beat in the remaining 1 tbsp. sugar and beat until very stiff peaks form when the beater is raised slowly.
Add 1/3 of the whites to the yolk mixture and with a rubber spatula fold until incorporated. Gently fold in the remaining whites in 2 batches.
Grease a 10 inch tube pan and dust with flour, pour cake batter and bake in a 350° oven for 30 to 35 minutes or until golden brown and a toothpick comes out clean when inserted in the center.

Saturday, July 2, 2011

Double Vanilla Cupcakes ( 4th of July Cupcakes)

4th of July weekend is here and everybody thinking of making desserts that have white,blue and red colors.
Cupcakes are great idea of desserts because kids and grown ups like it. You can make unlimited designs with it. You can change with the frosting coloring or with the sprinkles, I have made three designs one posted above and two below. My favorite is the one above , I just love fresh fruit with frosting on my cupcake. If you are coloring the frosting you don't have to use clear vanilla you can use the regular vanilla extract, but if you are making white frosting you have to use clear vanilla imitation.According to the recipe it claims it makes 12 cupcakes but I found it to makes 8-9 cupcakes.

Ingredients:

1/2 stick butter ( 65 gr) of butter softened
1 cup sugar
1 tsp vanilla extract
2 eggs
1 1/4 cups + 2tbs all-purpose flour
3/4 tsp baking powder
1/2 cup milk

for vanilla frosting:

4 tbsp butter softened
2 cups confectioner's sugar sifted
2 tsp Clear vanilla
2 tbsp milk

Directions:

Preheat oven to 350 degrees. Line standard muffin pan with cupcake liners.
Using electric mixer , beat butter, sugar and vanilla in a bowl until fluffy. Beat eggs one egg at a time.
Sift flour and baking powder together and add to the butter mixture,alternating with milk stirring to combine.
Spoon mixture in liners to three fourths full. Bake for 20-25 mins until a toothpick inserted in the center comes out clean.
Let cupcake cool before frosting.

To make frosting:

Whip all ingredients together in a bowl, then spread over cooled cupcakes and decorate with fruit and sprinkles.

Source:Cupcakes and muffins by Weldon Owen

Friday, July 1, 2011

Lebanese Potato Salad

With 4th of July coming , this recipe would be perfect for barbeque. This salad does not have any mayo in it so it would be a perfect option to take out for a picnic since you do not have to worry about the mayo in the hot weather. It would be a great side for any grilled chicken or meat.

Ingredients:
Serves 2-4

1 medium potato
2 mini cucumbers diced
4 small Capri tomatoes diced
1/3 cup sliced green onions ( only the white part)
1/3 cup chopped fresh mint
2 1/2 tbsp.lemon juice
3 tbsp. olive oil
salt and pepper to taste.
water to cook the potato

Directions:

Peel potato and cook in boiling water for about 30-40 minutes until a fork can go through the potato.
Put potato in fridge to cool for about 30 minutes, so it is easier to cut it without being mashed.
After potato cools completely, dice potato to small cubes.
Combine potatoes,tomatoes,cucumbers,mint and onions.
Mix olive oil and lemon juice and pour over salad.
salt and pepper to taste.
Toss all ingredients together.

Tuesday, June 28, 2011

Roasted Salmon with Citrus and Herbs

This dish was very delicious, I liked the rub so much, the herbs with the citrus zests paired so well together as well as with the salmon. I liked it so much that next time that I'll be making this dish, I'll be doubling the rub mixture.I served this with oregano mashed potatoes and lemon wedges.

Ingredients:
1 tbsp. finely chopped fresh parsley
1 tbsp. finely chopped fresh thyme
1 tbsp. minced garlic
2 tsp. grated lemon rind
2 tsp. grated lime rind
1 tsp. salt
½ tsp. ground pepper
2 ¼ pound salmon fillets

Directions:
Preheat oven to 400°.
Combine first 7 ingredients in a small bowl.
Place salmon on broiler pan coated with cooking spray.
Rub Parsley mixture over salmon.
Bake for 20 minutes or until desired degree of doneness. Broil for couple more minutes.

Source: Best of Cooking Light

Sunday, June 26, 2011

Lentils and Vegetable Soup

This soup is so refreshing that makes it a good choice during the summer season. Use small brown lentils for this soup if you chose to make it with big lentils increase water amount.This Middle Eastern soup has lemony flavors that usually pairs well with lentils.Enjoy hot or warm.

Ingredients:

1 cup lentils

¼ cup diced onions
2 garlic cloves minced
2 tbsp. vegetable oil
8 cups water
1 small potato diced
1 zucchini diced
¼ cup shredded carrots
1 tbsp. fresh cilantro chopped
¼ cup + 3tbs lemon juice
Salt and pepper to taste

Directions:

Heat oil over medium heat, sauté onions for 1 minute. Add garlic sauté a little bit then add potatoes, carrots and zucchini sauté for 2 minutes.

Add lentils, then add water bring to boil cover pot and reduce heat to medium low and cook for 30 minutes or until lentils and vegetable are cooked.

Five minutes before soup is done, add lemon juice and cilantro.

Saturday, June 25, 2011

Spicy Beef Taquitos

After we enjoyed eating the Chicken Taquitos , I decided to make beef taquitos since I had some left over roast beef. The beef taquitos are a bit on the spicy side if you like it milder, just decrease the amount of chipotle salsa. Enjoy this taquitos with guacamole and sour cream. My 2 year old son loved it and it was easy for him to eat .( I skipped the chipotle salsa when making his taquito). These are also great as party food.I used white mild chedder cheese with my taquitos but you can use any kind of cheese you like.

Ingredients:
Makes 8 Taqitos

2 cups cooked roast beef sliced against grains
2 garlic cloves minced
½ cup tomato salsa
¼ cup chipotle salsa
Juice of 1 lime
½ tsp. salt
1 tsp. ground cumin
½ tsp. onion powder
½ cup shredded cheese (choose your favorite cheese)
8 medium tortillas

Directions:

Heat oven to 425°.
Mix beef, garlic, salsa, chipotle salsa, lime juice, salt, cumin and onion powder.
Cover tortillas with a wet paper towel and microwave for 30 secs. (So they are easier to roll)
Divide the beef mixture on the tortillas, top with shredded cheese. Roll tortillas.
Prepare a baking sheet covered with aluminum foil and sprayed.
Put tortillas on sheet and spray with cooking oil.
Bake for 15-20 mins or until golden brown.

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