Pancake Mix Beignets (2 ingredients)

Lately, I have been making the most easiest Beignets, that are only made with 2 ingredients. Pancake mix and water, although Beignets can be made with yeast dough, lately I have been pretty successful with pancake mix.

I do not have pictures of making the dough, but its really easy.

Here is how to make pancake mix Beignets:

Ingredients:

3 cups instant box pancake mix

1 cup water

flour (or pancake mix) for dusting

Instructions:

First add 2 cups of pancake mix to a bowl,

then mix in 1 cup of water.

Then add 1 more cup to the mix until it separates from the bowl into a dough, no longer runny like a pancake.

Place dough on a lightly floured cookie sheet.

Roll out 1/2 inch thick.

Cut out into 2 inch by 2 inch squares , an easy way to do this, is cut lengthwise, then across.

Be sure to use enough flour that they do not stick when you cut them, and only cut once.

Heat up vegetable oil about 375 degrees, not over 400 or they will burn.

In small batches fry a few squares, until golden brown on each side.

For sopillas (hispanic version): use lard instead of veggie oil.

dry them on paper towel, or on a cooling rack for excess oil to drip off.

Top them with powdered sugar and jam for beignets or honey for sopillas.

Here is a few pictures of the beignets I made today.

perfectly golden plate of 'naked' beignets
perfectly golden plate of ‘naked’ beignets
all i made today..ranges of golden
all i made today..ranges of golden
powdered sugar coating
powdered sugar coating
close up of powdered sugar
close up of powdered sugar
3  different kinds of jam
3 different kinds of jam
strawberry jam homemade
strawberry jam homemade
3 different kinds of jam
3 different kinds of jam
close up of my plate
close up of my plate
my plate
my plate

 

 

 

 

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From Scratch Cheesy Snack Crackers

From Scratch Cheesy Butter Crackers

Ingredients:

2 cups flour

1 teaspoon baking soda

2 teaspoons salt

1/3 cup cold butter

½ cup milk

3 tablespoons olive oil

½ cup shredded cheese or more

1 tablespoon olive oil

sprinkle of salt

Equipment:

Parchment paper

pastry cutter

mixing bowls

basting brush

small cups

cookie sheet

Instructions:

Prepare cookie sheet with parchment paper lining.

Sift Flour, baking soda, salt together in a large mixing bowl. Cut in cold butter with a pastry cutter. Add shredded cheese, pulse also with the pastry cutter until pea sized and small. In a small cup mix milk and oil together, then add to the flour mix and create a dough.

Taking a handful at a time, roll out dough with a rolling pin, as thin as possible. And using a small circle cookie cutter, cut out crackers from the dough. I used a 2 inch round.

Here is a picture of that step.

cutting out squares
cutting out squares

Then you need to take away the excess dough and fork the dough.

Here is a picture of the forking step.

'forking' step
‘forking’ step

Then you need to brush the crackers with olive oil and sprinkle with salt.

brush with oil and salted crackers before baking
brush with oil and salted crackers before baking

20151015_123038

Place unto lined baking sheet and bake a sheet at a time on the second shelf at a preheated 300 degree oven for about 18 minutes, or until golden brown. They will puff up a bit, but not if you stabbed them good enough with the fork.

Makes 100 crackers. (yes so you better have some time.)

plateful of cooling crackers
plateful of cooling crackers
perfectly stackable
perfectly stackable

9/17/15 Beef and Pork Ragu with Macaroni noodles

The other day I made meat ragu with macaroni noodles. It turned out really good, I was really surprised how many helpings we all had, it was a really good meal.

To make it I used some ground pork and some ground beef. I cooked the meat in a cast iron with some onion and some salt pepper and Italian seasonings. I also added some garlic to it. I then added some diced tomatoes and tomato sauce to it. I reduced down the sauce until you could no longer see any water with the sauce. I also added a punch of salt to cut the aluminum canny taste of the diced tomatoes.

Here are some pictures of making the Ragu.

the meat done cooking
the meat done cooking
adding the sauce
adding the sauce
reducing the sauce
reducing the sauce
close up of ragu cooking
close up of ragu cooking

I then boiled some macaroni noodles. I made a whole 16 ounce package of them. I then drained the water and added the sauce. I mixed in the ragu sauce and added the last of my shredded mozzarella cheese, the cheese immediately melted into the noodles and the ragu mixed in well.

Here is a picture of how it all turned out.

finished meal
finished meal

The noodles were from the food bank, the cans of diced tomatoes and sauce were from the food bank, and the meat and cheese were from food stamps. I have actually been sitting on these noodles in the cupboard for quite a while and I even have another one left. I am really glad to have figured out a really satisfying pantry food bank-food stamp meal that we all loved. I am sure I will make this again.

Until next time in the Boho kitchen. I have now finally reached my goal of 90 blogs in 90 days, for my blog a day challenge, so I think I may take a break for a while. I may just get back to the quality of blogs that I was producing before this challenge, and maybe better now that I have improved my writing skills a bit with practice.

Thanks for reading~ ❤ ❤

8/13/15 Fresh Link Cod Fish Nuggets

Yesterday I made fresh link cod. We got a large one from our friend that goes out fishing almost every day.

Here is a picture of it in the sink waiting to be filleted by my husband.

fresh fish
fresh fish

 

We made a deal with each other. We would take a whole fish, if my husband would process it, and I would cook it. We decided to make fish nuggets.

ready to cook
ready to cook

I made a bowl of milk and eggs, and another of a lot of Italian breadcrumbs. I got the plate of fish fillets from my husband and got to work. I had a really hard time getting my oil to temperature to fry them right. I wanted a consistent 375 degrees like I make for my fried chicken. Since the fish looked a whole lot like chicken breasts to me, I treated them as such.

As soon as I had my oil right, I made them one or two at a time and just browning them on the outside nice and golden. I dipped them into the milk-egg first and then the Italian breadcrumbs, then fried.

first ones made
first ones made
nuggets
nuggets
inside of nuggets
inside of nuggets

Here are a few pictures of the process and results. I also made some fresh steamed spinach, with some roasted garlic.

My husband also made his famous corn bread. So we had fresh fish nuggets, corn bread and spinach. It was a great local dinner.

fresh corn bread
fresh corn bread
my plate
my plate

8/9/15 Homemade 5 min Pizza Sauce

Yesterday I made homemade pizza again. My husband had bought me some awesome bread flour for feeding our sourdough starters so we had some, and since we got food stamps today, I decided to use some of it to make pizza dough. I also made some homemade 5 minute Pizza Sauce.  For full recipe scroll down.

Its been such a blessing lately to know how to make homemade pizza crust. EVERY SINGLE person on food stamps can afford water and flour and a little oil. Having that for a backup-dinner when we have nothing else is super easy and simple. I know cheese is a little expensive, but yesterday I managed to afford a bag of Italian pizza cheese for only 2.79$. That was the only thing I had to buy for the meal yesterday.

I had a 1$ and some change leftover and I bought a baking dish from a local garage sale with the 1$ bill and just now found a wooden spoon to cook with for my change at the health food store. Now we are broke, but at least we got food stamps this morning.

I relied heavily on the fresh produce that I received from the food bank on Friday. I had a whole bunch of fresh basil, a nice bag of fresh Roma tomatoes, some dried garlic to skin and some fresh onions, both the greens and the bulb.

I took a lot of glamour shots of the fresh produce, I even treated my son to the last of the watermelon from the food bank for part of lunch. I just ran out of my famous homemade pizza sauce, so I decided to make some more with all the fresh Roma’s and basil and produce I had.

Here are a few photos of the veggies I had;

food bank bounty
food bank bounty
what I used yesterday
what I used yesterday

I recruited Chef Elijah for helping me with the basil leaves, I had a fresh bag that was still all pretty on the stems and with the awesome spiral shaped flowers.

pretty basil
pretty basil

I managed to take a few shots of his help. As he did that I chopped up a handful of large mushrooms I got from the food bank and then cut up some Roma tomatoes and arranged them on a baking sheet to roast.

boys help
boys help

 

Here are a few shots of Chef Elijah and the tomatoes arranged how I roasted them. I added some cloves of garlic and a few leaves of basil. And seasoned them with Italian seasonings.

garlic I used
garlic I used
before roasting
before roasting

The basil burnt. Bad idea. But the tomatoes and garlic roasted perfectly. I was so happy with how It turned out.

Here is a picture of them roasted.

roasted tomatoes
roasted tomatoes

I also made a mix of stuff into my blender, waiting for the roasted tomatoes. I had the following in the blender; handful of chopped fresh mushrooms, a puck of different frozen mushrooms, a handful of spinach, a few basil leaves, some olive oil, a quarter of a fresh onion bulb, a pinch of onion greens and a large dash of Italian seasonings. I added the broiled tomatoes and garlic and pureed everything into awesome pizza sauce.

Here is a picture of the blender before I added the roasted ingredients.

blender min
blender min

After the dough was ready I spread my sauce on 2/3 of the dough’s.

Here are a few pictures of my beautiful homemade fresh and spread pizza sauce.

spreading sauce
spreading sauce
my beautiful sauce
my beautiful sauce
pizza sauce on dough
pizza sauce on dough

I made a all cheese pizza, a cheese and tomato pizza and for myself I broke out my jar of pesto and made a pesto-cheese pizza. Our last night before food stamps was saved by some cheese and flour, and I am very happy that we ate like kings just about each day of the month this last month.

pesto cheese pizza
pesto cheese pizza
half devoured cheese pizza
half devoured cheese pizza

Now I am off to go Food Stamp shopping. I have 4 stores to go and 130$ to save on my card for my Schwans delivery and a few other things I know we will need throughout the month. I am even trying to save a few food stamps so that we can go to the farmers market again as a family.

Here is a rough version of the recipe for sauce if you would like to see it better, then reading through my commentary.

Homemade Red Pizza Sauce

Cook Time: 5 minutes or less

Prep Time: 15 minutes or less, depending on how fast you chop veggies

Results: 12 ounce Jar of Pizza Sauce

Equipment you will need:

Glass blender (able to take hot things)

Sharp knife

Small Jar- to save it

Ingredients:

4-5 small tomatoes (I use Roma)

3-4 cloves of garlic

handful of fresh basil

handful of fresh spinach

¼ of an onion

Italian seasonings

Handful of Chopped Fresh Mushrooms (whichever kind you prefer)

Scallion greens about 2-3 teaspoons

2 tablespoons Olive Oil

Steps:

Put all ingredients but the tomatoes and garlic into the blender.

Slice your Tomatoes and smash your garlic and place unto a baking sheet in an even layer.

Sprinkle some more Italian Seasonings on the tomatoes.

Roast in the broiler until bubbling. About 3-5 minutes.

Put the roasted tomatoes and garlic into the blender with everything else.

Puree your sauce until smooth.

Put into a jar.

Use as much as you want for pizza, Stromboli and Meatball sandwiches and such.

8/6/15 Sausage and Pesto Authentic Italian pizzas

Tonight I made sausage pizza again. I decided to make 3 personal pizza’s tonight for everyone in the house. I told everyone it would be better so we could each have our own toppings and it worked out really well. Not only did the dough do better thinner with each pizza, the topping situation was perfect. I am actually using my 1979 recipe for the sausage pizza from this picture.

Italian sausage pizza recipe
Italian sausage pizza recipe
instructions for making pizza in an adobe oven and regular oven
instructions for making pizza in an adobe oven and regular oven
my 1979 Italian cookbook
my 1979 Italian cookbook

For my husband’s pizza sauce, I used the rest of my homemade tomato, mushroom and chard pizza sauce. For me and my son’s we decided on using my homemade pesto sauce instead. I love pesto pizza. I decided for all the pizza’s I would use the rest of my country sausage aka, the only meat left in the house, and mix it with diced onion and mushroom like I did last time. I also add a dash of Italian seasonings to the sausage to make it taste more Italian.

I start the pizza’s with a coat of olive oil around the perimeter, this ensures a really good crust comes out on the sides. Then I spread the sauces in the middle. I then top with a sprinkle of the sausage mix and then layers of cheese. For my son’s and I’s pizza tonight, we also had some black olive’s under the cheese. My son loves olives, and it was a nice food bank treat that I had saved from a few weeks ago.

I have been using a whole milk mozzarella and a Parmesan layer. First the melty cheese, then a layer of Parmesan, then more melty, then Parmesan around the crust and top. Its a little excessive but hey, I like a cheesy melty gooey pizza. Then for the pesto ones I drizzle pesto over the cheese, just cause I like it. Then for them all a nice sprinkle of Italian seasonings over the cheese.

I made sure that my oven was at an even 450 degrees and I cooked them until the crust was golden on the bottom and the top and all the cheese was gooey melty and even a little crispy from the Parmesan layers.

Here are a few pictures of the pizza’s tonight.

pizza's cooling
pizza’s cooling
pizzas cooling
pizzas cooling
pesto pizza
pesto pizza
tomato pizza
tomato pizza
pesto pizza cut
pesto pizza cut
all three pizza's cut up
all three pizza’s cut up
all three pizzas cut up
all three pizzas cut up

I wait a few minutes to let them cool and I cut them. And the boys loved having them each to their own toppings and flavors. I am sure that I will do this again, my dough is getting better, and my topping creativity is also improving each time.

I also used my last egg, and about 1 cup of flour to make a half batch of scones for dessert tonight. I made four with cherries on top and they seem to have come out fine for my husband to snack on. I made sure I did my egg wash this time, as the old cookbook recommended and I think it helped, I will try and add that to the recipe ‘scone’ blog in the morning.

half batch of scones, half eaten
half batch of scones, half eaten
close up of scones
close up of scones

Now the real challenge is using the food bank to the best of my ability and making all the food in my pantry last another 4 nights until food stamps. I am sure cooking will get really creative now.

Old Fashioned Cream Scones

Old Fashioned Cream Scones with Fruit

Today I made old fashioned cream scones. I used an old 1979 Sunset magazine recipe and adapted it to the ingredients that I had. I used more butter than the recipe calls for and I used way more sugar than it says also. I made 2 batches ie 16 scones in the last 2 days and I am really happy with the results.

Here are some pictures of the original recipe I used and the old photos that helped me execute the scones correctly.

1979 recipe
1979 recipe
photo in my cookbook
photo in my cookbook
picture in the cookbook on placing and baking
picture in the cookbook on placing and baking

I followed the directions except I use about 1/3 of butter cut into them and used about ¼ cup of sugar in the dough. I used the same amount of eggs and used the best ‘cream’ I had, which was some half and half. I do look forward to trying them with heavy cream one day, but the half and half worked fine.

Here is the recipe as I adapted it:

Old Fashioned Cream Scones:

2 cups regular flour

3 tablespoons baking powder

¼ cup sugar

½ teaspoon salt

1/3 cup butter

2 eggs reserve 1 tablespoon whites for glaze

1/3 cup heavy fat milk

2 tablespoons sugar

fruit (optional)

Steps:

Mix dry ingredients. Cut butter in. then add the wet ingredients into it to form a dough. Cut the dough in half and roll and shape into 2 disks. About 6 inches in diameter and 1 inch thick. Cut each disk into 4 triangles and spread apart to bake. Top with the reserved egg whites and optional fruit and the last tablespoons of sugar listed. Bake 15-20 minutes until golden brown at 350 degrees. Do not open oven until after 15 minutes to let them bake thoroughly. Serve hot with butter or jam or both. Makes 8 scones.

When I made them the first day, I did not achieve the correct disk shape of the dough, although I did make some good scones that were the right shape, the rise and poof wasn’t as good as the second day. So I attribute that to the making of the dough ‘disks’ correctly and cutting them better. I also made sure to put my little egg timer on and not open the oven door for the first 15 minutes the second time and I achieved a better bake. I am very happy with the second day-second batch results. The second batch was the cherry ones in the pictures.

I am going to include a whole bunch of pictures of the results.

cherry scones on the baking sheet
cherry scones on the baking sheet
cherry scones opened up
cherry scones opened up
cherry scones on the baking sheet
cherry scones on the baking sheet
baking sheet photos
baking sheet photos
close up of cherry scone
close up of cherry scone
close up of cherry scones
close up of cherry scones
1 scone on the cookie sheet
1 scone on the cookie sheet
placement of scones baking
placement of scones baking
plating the cherry scones
plating the cherry scones
plate of cherry scones
plate of cherry scones
close up of cherry scones on plate
close up of cherry scones on plate
close up of cherry scones
close up of cherry scones
cherry scones opened up on table
cherry scones opened up on table
picture of dough
picture of dough
1st batch of strawberry scones before cutting and baking
1st batch of strawberry scones before cutting and baking
after baking strawberry scones
after baking strawberry scones
after baking strawberry scones
after baking strawberry scones
strawberry scones plated
strawberry scones plated
some strawberry scones
some strawberry scones

WIN_20150804_093238

My husband is so impressed. These scones are a little fattening, from the amount of butter I use, but they work so well! I am sure to make these every Sunday that I can, they are a great weekend treat! I hope you enjoy this “recipe resurrection”, as much as my family did.

8/4/15 Sausage Pizza

Today I made pizza dough for dinner. We had actually decided as a family that we would settle for breakfast for dinner first thing in the morning, because I had a nice package of country sausage to use up. I had been thinking about it all day, and didn’t really want to make breakfast for dinner again so soon. We just had it a few days ago I believe. So I did my best to think of something better.

Also, we got an unexpected free dairy drop off today, I got 5 lbs of sour cream and a half gallon of half and half. I am still trying to figure out how to use the last half and half drop off. I had to think of some creative ways to use the half and half today and I think I did pretty well.

I wanted to play with dough today, so I started the day off by making some Old Fashioned Cream Scones. I used the recipe from my old 1979 Sunset Magazine “bread” bible I call it, and just changed up a few things. I used half and half instead and a whole lot more sugar than it called for. And I even added some strawberries defrosted from my frozen Schwans supply.

Here are some pictures of the scones.

before cutting and baking
before cutting and baking
after strawberry scones
after strawberry scones
plate of scones
plate of scones
strawberry old fashioned cream scones
strawberry old fashioned cream scones

After making scones with 2 cups of flour and seeing that I only had about 6 cups left, I decided to make pizza. Last time I made pizza I successfully used some country sausage for a topping for one of them and this time I decided to use it for both.

I took a “puck” of frozen mushrooms out of the freezer to defrost. I froze some a while back to preserve them and they have been saving my ever since. I made a pizza dough with 4 cups of flour from my experience I know fairly well how to do this without a set recipe. For today I used some half and half in the dough.

I diced an onion and diced the defrosted mushrooms. I added it to some country sausage and baked it until cooked while my pizza dough was rising in the room. I also roasted some Roma tomatoes sliced with seasonings on them. After the sausage was cooked I added Italian Seasonings to them also.

I used my homemade pizza sauce on the stretched dough and added the ground sausage mix and then tomatoes and cheese and more seasonings. They both turned out great. The boys love my pizza dough now, no matter how I change it up.

Here are some pictures.

1st pizza done
1st pizza done
baking 2nd pizza
baking 2nd pizza
pizza's cooling
pizza’s cooling
cooling pizza's
cooling pizza’s
before cutting pizza's
before cutting pizza’s
leftovers, after 1st round..
leftovers, after 1st round..

Hope you all enjoyed another day in the boho kitchen~ love boho mom!

7/31/15 Tequitos with leftover Carnitas

 

Last night I made tequitos, with leftover carnitas. I had so much carnitas so I decided to try something different with it so we didn’t have to have a repeat dinner. I also ended up making some really good quacamole, also and spending a little bit on some new salsa, avocado and chips for the boys. We do not like to spend much money on food, but when we do have money we like to treat ourselves to some food.

We ended up spending like 3$ on some salsa from the store that was mild, some 1.25$ avocados at the Mexican store and also some 3$ tortilla chips. I got home and made my mothers ‘Americanized’ version of guacamole.

Guacamole-

3 mashed up avocados

1 tablespoon lime mayo

juice of 1 lemon

3-4 tablespoons of your fav salsa

dash of salt

Chopped Cilantro (optional)

My husband always insists that the mayo makes it American, his mother never added more fat to the guacamole then the avocado, but he really loves how this turns out anyways. Yesterday we did not have cilantro though, and it could have used some.

Here is a picture of the chips and dip.

guacamole
guacamole

The tequitos were kinda difficult for me to fry, but heating up the tortillas was easy. Then rolling it up was simple with the carnitas. But once it got rolled, I had to carefully fry seam side down individually to make sure they did not fall apart. I messed up only 1/12 of them. It fell apart while I was trying to fry it.. I was furious. I got so frustrated, my husband offered to buy a pizza…I yelled back “that was so insulting..” lol he doesn’t get it. Anyways at least I only messed up one. They turned out great dipped in salsa and some of the leftover guacamole. I have some pictures to share here.

 

tequitos
tequitos

 

tequitos
tequitos
guacamole and salsa
guacamole and salsa

I still have lots of leftover mexican ingredients and I suppose since I have a lot of leftover carnitas also, that we will be having a mexican theme for the next few days.. thinking about making tamale pie, cornbread, masa pizza and more.

7/30/15 Crock Pot Carnita’s

7/30/15 Crock Pot Carnitas

Today I made Carnitas in the crock pot. I had a great 1.5 pound chuck roast from our local butcher and it was a really good cut of meat. I defrosted it all night, and put it into my retro 70’s small crock pot first thing in the morning. I made our coffee, some breakfast. The crock pot was on high for about 3-4 hours then I drained all the water out that was in there from the meat. I then seasoned it and let it cook more.

At about 1pm I shredded the meat and finished off the seasonings of it. I use two different kinds of chili seasonings. I added some of my mild one and ended up finishing my whole bottle of it, using about 4 ounces of the spice into the meat, I didn’t realized how good the cut was until I shredded it. Literally their was a 1 inch paper thin piece of fat in the whole crock pot, the rest was awesome chuck roast. Normally when I get a chuck roast, there is a huge chunk of fat leftover after shredding it, and no one wants to eat that.

Yesterday and today we treated ourselves to our neighborhood, actually our neighbors, Mexican cafe, purchasing our favorite authentic handmade chorizo breakfast burritos that my husband has ever had. For a 42 year old Mexican that is something to say. And his mom taught him how to make chorizo and this is still the best place he’s tried it from. When you get a something from the cafe, you can use their salsa bar, so both days I filled up on my favorite; salsa verda. I saved most of it and used it for the carnitas tonight.

I also got some corn tortillas and some lime and an avocado from our local Mexican store. I thought that it was worth it to spend a little cash to have the meal be complete, the tortillas were only 3.50 and limes were like .50 cents and the avocado only 1 dollar. I didn’t have much money and I have to save the rest of my limited funds for some laundry in the morning.

Here are some pictures of carnitas and the plates and condiments.

carnitas in the crock pot
carnitas in the crock pot
carnitas in the crock pot
carnitas in the crock pot
tortillas and condiments
tortillas and condiments
beans from the freezer
beans from the freezer
my husbands plate
my husbands plate
my first plate
my first plate
my 2nd plate
my 2nd plate