In the Kitchen with Jenny

Wednesday, June 20, 2012

Hoppin' "Jenny"

Originally called "Hoppin' John" this is a southern dish usually made with ham. This is Iowa, we want beef so I swapped it for the ham and changed the name.

Hoppin' "Jenny"

1 pound ground beef

1/2 c green (or mix of red and green) pepper, diced

1/2 c onion, diced

1 can blackeye peas, undrained

Cooked brown rice

In large skillet cook peppers, onions, and beef until the vegetables are tender and the beef is thoroughly cooked.

Stir in blackeye peas (you may or may not want all of the liquid.)

Serve over cooked brown rice.

Friday, March 16, 2012

Honey Wheat Bread

Honey Wheat Bread (makes 2 regular loaves or 3 medium)

2 cups warm water (110 degrees)

3 teaspoons dry active yeast

6 Tablespoons honey

2 cups whole wheat flour

1 teaspoon salt

5 -1/2 Tablespoons olive oil

5 cups bread flour

Dissolve yeast in warm water in mixing bowl. I use my KitchenAid mixer so I can use my dough hook for kneading. Add honey. Turn on mixer. Add whole wheat flour, salt, olive oil. Let mix some then add in bread flour a little at a time. It should come together. If not add flour if too sticky or a water (1/2 T at a time). The dough in the picture is a little dry so I added water.

Use on STIR or setting 2 on your mixer for 3-4 minutes.

Roll dough into ball and place in oiled bowl. Place damp cloth or paper towel on top. (Mine fell into bowl in this picture. You'll do better I am sure.) Let rise in warm place for about 45 minutes. The sun was shining this cool December so I put it in that room.

Divide dough into 2 or 3 pieces depending on if you are doing regular size loaves (2) or medium size loves (3.) Roll out into a rectangle a little wider than the length of your pan and about 1/2" thick.

Roll up.

Tuck ends under.

Place in greased baking pan. I found a set of three connected to each other at a thrift store. So much easier to turn all at once!

Let rise for another 45 minutes. Bake at 375 degrees for 25 to 30 minutes for regular Or 20 to 25 for medium.

Use a serrated knife to cut this oh so moist bread. I dare you to wait until its cool to dig in!

This bread stays moist for days and I have even experimented with 5 cups of a 1/2 fine 1/2 coarse wheat mix and 1 to 1-1/2 cups of white. Still moist days later!

Want some added crunch and fiber? Add 1/2 cup of 7 grain cereal that has been soaked in hot water for 10-15 minutes. Fantastic!
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Want cinnamon swirl bread?

How about French toast! --For the freezer!!

Monday, February 13, 2012

Mexican Lasagna

1-1/2 pounds ground beef

1/2 cup green pepper, diced

1/2 cup onion, diced

1/2 teaspoon cumin
chili powder (or a blend of cayenne, cumin, garlic powder, onion powder) -this is to taste depending on how spicy you like it

1 can black beans, rinsed and drained

1 can black beans made into refried beans or a can of refried beans

1 cup salsa (as hot as you want it)

1 can enchilada sauce

1-2 Tablespoons of cornstarch (omit if you not making your own refried beans)

9 corn tortillas

6 ounces Chihuahua cheese or Mexican Blend cheese, shredded

To garnish:

Sour Cream

Chopped Tomatoes

Guacamole

In large skillet cook beef, green peppers, onions, and seasonings until beef is no longer pink. Drain as needed.

Make your refried beans (see link above on how I make mine.) Add them, your drained black beans, salsa, and enchilada sauce to the meat. Stir to combine.

My refried beans were not as thick as what comes out of the can so I put a 1 tablespoon of cornstarch in the middle of the mixture, stirred well and heated it up. It was still not thick enough to my liking so I used another tablespoon of cornstarch. Then it was good enough for me.

Spread a little bit on the bottom of a 2 quart baking dish.