Green Enchilada Sauce

Original is here.

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

Bagels

There are a lot of steps to this recipe, but each step is pretty simple. It's keeping track of them all that probably makes this recipe seem intimidating.

NOTES: ***Increase yeast to 5 grams in sponge 

Double amount of baking soda in water bath 

If making whole grain, increase water by an ounce (28 grams)****

Bruce Ezzell’s Bagels

Sponge (4 to 12 hours before baking; do this before you go to bed if you want fresh bagels for breakfast or brunch, only takes a minute)

• 500 grams flour/18 ounces/ 3.5 cups
• 500 grams water/18 ounces/ 2 1/4 cups
• 3 grams active dry yeast/3/4 teaspoon

1. Combine the ingredients in the bowl of a standing mixer and mix with a spoon till the ingredients are combined. Set aside at room temperature for at least 4 hours. Do this before going to bed if you want fresh bagels in the morning.

To Make the Bagels

• 18 grams kosher salt/.6 ounces/1 tablespoon
• 18 grams honey/1 scant tablespoon
• 18 grams malt syrup/1 tablespoon (you can substitute molasses if you wish)
• 446 grams flour/16 ounces/ 3 cups
• Baking Soda (1/2 tablespoon for every 2 liters/1/2 gallon water)
• Poppy seeds, sesame seeds, coarse salt or other garnish (optional but recommended

1. Add salt, honey, malt syrup, and flour to the sponge, the flour last. Attach dough hooks to your mixer and mix at low speed for 8-10 minutes. This is a stiff, bucky dough so don’t walk away from the mixer if it has a tendency to walk across your counter top. I’ve had more than one mixer hit the floor and it is distressing. (This can also be mixed by hand.)
2. Once the dough is mixed remove it to your counter and cover with a cloth to let it rest for 5-10 minutes. While the dough is resting place a wide, fairly deep pot filled with water on the stove to heat (measure the water so you know how much baking soda to use). When I boil I typically use a pan like a wok filled with water. Once the water comes to a simmer add the baking soda. Pre-heat your oven to 450 degrees.
3. Divide the dough into 12-13 (4 oz) pieces. Round each piece and set aside to rest for a few more minutes, covered.
4. To shape take each ball of dough and flatten out slightly using the palm of the hand, making a disc approximately 3.5 inches wide. Make a hole in each using your thumb and place back on the counter, covered, to rise.
5. After 10 minutes flip each bagel over so the bottom is now facing up. When this side begins to get slightly puffy and rounded it is time to boil. This may take as little as 5 minutes, but depending on the temperature of your kitchen, how cold your countertop is, etc., it might take longer. When the bagel looks and feels a bit puffy, it’s ready to boil.
6. While your bagels are in their final rise bring your water to a simmer, then add the baking soda.
7. Drop the bagels 3-4 at a time into the simmering water (depending on how large your pot is). They should float immediately or within a few seconds. Let them simmer for one minute, then flip them over using a chopstick or spoon and let the other side simmer for one minute. Remove from the water using a skimmer or large spoon. I like to bake them on a half-sheet pan lined with parchment paper. They can also be baked on a pizza stone.
8. Sprinkle them with sesame, poppy seeds, salt or whatever you prefer immediately after removing them from the water, or alternately, brush with an egg wash and sprinkle after that.
9. Bake at 450 degrees F for 12-13 minutes or until golden brown.

Bread/Buns

We make this just about once a week. the original can be found here.

Ingredients

• 1 egg plus enough warm water to equal 1 1/3 cups
• 1/4 cup melted or softened butter
• 1/4 cup sugar (Could use honey instead, but the dough will be more sticky)
• 1 1/2 teaspoon sea salt
• 4 cups bread flour (we use 2 cups AP flour and 2 cups whole wheat)
• 1 1/2 teaspoon instant yeast/bread machine yeast or 2 teaspoons active dry yeast

Instructions

• 1
  Place all ingredients in mixer and mix for 6-8 minutes, until ingredients are well mixed and gluten has had a chance to develop.*
• 2
  If mixing by hand, blend all ingredients except flour. Add flour one cup at a time, mixing well after each addition. (You may need to adjust the amount of flour based on humidity conditions.) When dough is stiff enough to mix by hand, dump onto a well-floured counter and knead for 5-10 minutes. Continue as below.
• 3
  Cover and let rise for 20 minutes. Punch down dough, let rise until double in size (about an hour).
• 4
  Divide dough into desired number of buns and loaves and shape accordingly. Remember, the bread will rise again and double in size, so small buns will get much larger.
• 5
  Cover with a clean dish cloth and place in a warm location until buns double in size (another hour).
• 6
  Bake buns around 15 minutes at 350 degrees F, until lightly browned. Bake bread at 350 degrees F for around 25-30 minutes.
• 7
  Cool on wire rack before slicing.

Notes

• If using active dry yeast, add the yeast to the warm water and allow it to warm and dissolve following directions on yeast package before adding the rest of the ingredients.

Lactation Cookies

My go-to recipe for lactation cookies, originally found here.

Ingredients

• Lactation Cookies
• Ingredients:
• 1 C butter
• 1 C sugar
• 1 C brown sugar
• 4 T water
• 2 T flaxseed meal (DO NOT substitute)
• 2 Lg eggs
• 1 t vanilla
• 2 C flour
• 1 t baking soda
• 1 t salt
• 3 C Thick cut oats
• 1 C Chocolate chips
• 2 T Brewers Yeast (DO NOT substitute)

Instructions

1. Preheat oven to 375.
2. Mix 2 T of flaxseed meal and water, set aside 3-5 minutes.
3. Cream butter and sugar.
4. Add eggs.
5. Stir flaxseed mix into butter mix and add vanilla.
6. Beat until well blended.
7. Sift: dry ingredients, except oats and choc chips.
8. Add butter mix to dry ingredients.
9. Stir in the oats and then the choc chips.
10. Drop on parchmant paper on baking sheet.
11. Bake 8-12 minutes.

Pumpkin Bisque with Smoked Gouda

Our favorite first day of Fall soup, originally found here.

Ingredients

• 4 bacon strips, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 can (29 ounces) solid-pack pumpkin
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1 cup heavy whipping cream
• 1 cup shredded Gouda cheese
• 2 tablespoons minced fresh parsley
• Additional shredded Gouda cheese, optional

Directions

• 1. In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Saute onion in drippings until tender. Add garlic; cook 1 minute longer.
• 2. Stir in the broth, pumpkin, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool slightly.
• 3. In a blender, process soup in batches until smooth. Return all to pan. Stir in cream; heat through. Add cheese; stir until melted. Sprinkle each serving with parsley, bacon and, if desired, additional cheese. Yield: 9 servings (2-1/4 quarts).

Blueberry Muffins

Original recipe from here.

I accidentally substituted butter for the vegetable oil the first time I made these, and they turned out well. Also added a half teaspoon of vanilla. These are pretty easy and quick to make. And taste great, too.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg

• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.