Palazzio's Garlic Knots

(Just slightly adapted from Simple Gourmet Cooking, as seen on Annie’s Eats and Amber’s Delectable Delights, originally from King Arthur Flour)
For the Dough:
3 cups bread flour
1 TBS. sugar
2 tsp. instant yeast*
1 1/4 tsp. salt
2 TBS. olive oil
1/4 cup milk
1 cup plus 2 TBS. lukewarm water
*I used active dry yeast and proofed it in the 2 TBS. lukewarm water before adding it to the dry ingredients.
For the Glaze:
2 cloves garlic
3 TBS. melted butter
1/2 tsp. Italian seasoning*
* I used a combination of things I had on hand – some dried oregano, chopped fresh rosemary, and crushed red pepper flakes. Not quite Italian seasoning, but it didn’t seem to matter much in the end.
Combine the dry ingredients in a stand mixer fitted with the paddle attachment. Add the olive oil, milk and water. Mix until ingredients have formed a dough (alternatively you can use a hand-mixer as I did). Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes (I used my hands to achieve this). Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.
Divide the dough into 10 equal pieces.
Transfer shaped rolls to a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.
To make the garlic butter, finely mince the garlic and mix with the melted butter and Italian seasoning.
Preheat the oven to 350° F. Brush the glaze onto the shaped rolls, reserving a little to brush on after baking, if desired. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving. Brush with more glaze.
If you want to freeze the garlic knots, slightly under-bake them (about 12-15 minutes), allow to cool completely, and store in a freezer bag. Bake frozen garlic knots as listed in the instructions above, approximately 15 minutes, until heated through. Brush with glaze.

For pictures go to https://oishiifood.wordpress.com/2012/03/23/soft-garlic-knots/#comment-1384

A recipe we've been searching for ~ Muhammara

This recipe sounds just like the Walnut Caviar at Rosine's!!!  I found it!

http://jeanetteshealthyliving.com/2012/04/roasted-red-pepper-and-walnut-dip-muhammara.html

Ingredients

• 4 roasted red bell peppers
• 1-2 red chili peppers, chopped, seeds removed
• 1/2 cup toasted walnuts, coarsely chopped
• 1/2 cup toasted pine nuts
• 2 cloves garlic, mashed
• 2 tablespoons pomegranate molasses
• Juice of 1 lemon
• 1 cup fresh gluten-free bread crumbs (I used ends from a loaf of bread)
• 1/4 cup extra virgin olive oil

Directions

1. Place roasted red peppers, chili peppers, walnuts, pine nuts, garlic, pomegranate molasses, lemon juice, bread crumbs and olive oil in a food processor. Process until mostly smooth, retaining some texture (like pesto).

Welcome!

Hi Mom!  You once used the word "heartful" to describe yourself and it stuck with me- its a good word and an apt description.  I think that I am like you in that.  We both think and feel very deeply about the things of life.  I also see that things of the home, family and hospitality are of utmost important to us.  I learned that from you.  I'm so thankful for the ways that you taught me to reach out to others and extend hospitality.  I created this blog as a space for us to share these things that we love even as we live in different places in different stages.  I look forward to an additional way to connect and learn from you...

Psalm 146

This passage was on my mind as we drove out here and has been an encouragement throughout this first semester as we have seen the Lord sustain us in difficulty.

Praise the Lord!
Prais the Lord, O my soul!
I will praise the Lord as long as I live;
I will sing praises to my God while I have my being
Put not your trust in princes,
in a son of man, in whom there is no salvation.
When his breath departs he returns to the earth;
on that very day his plans perish.
Blessed is he whose help is the God of Jacob,
whose hopes is in the Lord his God,
who made heaven and earth,
the sea and all that is in them,
who keeps faith forever;
who executes justice for the oprressed,
who gives food to the hungry.
The Lord sets the prisoners free;
the Lord opens the eyes of the blind.
the Lord lifts up those who are bowed down;
the Lord loves the righteous
The Lord watches over the sojourners;
he upholds the widow and the fatherless,
but the way of the wicked he brings to ruin;
The Lord will reign forever,
your God, O Zion, to all generations.
Praise the Lord!

And this is a song that was written based on this psalm- http://www.youtube.com/watch?v=UA9twB7UsYU

Recipe: Healthy Spinach Artichoke Dip

We made this for our Derby Party on Saturday and it was very tasty and quite healthy!  We didn't even miss the cheesy stuff.  http://ohsheglows.com/2011/02/05/spinach-artichoke-dip-party-menu-planning/

Yield: About 2.5-3 cups
Ingredients:

• 1 medium sized onion, diced (~2 cups)
• 1 tbsp extra virgin olive oil
• 1 piece bread + 1 tbsp earth balance (processed into crumbs) OR 1/4 cup bread crumbs
• 1 (15oz) can navy beans, drained and rinsed
• 3 cloves garlic, minced
• 4 cups packed fresh spinach, roughly chopped
• 1 can artichoke hearts, drained, rinsed, stems removed, and chopped
• 2 tbsp nutritional yeast (or cheese if you prefer)
• 1/4 cup water
• 1 tsp kosher salt
• 1/8th tsp dried basil
• Pinch of red pepper flakes & other spices as desired

Directions:
1. Preheat the oven to 400F. Add 1 tbsp olive oil into a very large skillet and add in the 2 cups of chopped onion. Cook about 7 minutes on medium heat until onion is translucent.
2a. Meanwhile, in a food processor, process the bread into crumbs with 1 tsp earth balance. Remove and set aside. Omit this step if you use pre-made bread crumbs.
2b. Now process the drained and rinsed navy beans, 1/4 cup water, 2 tbsp nutritional yeast, 1 tsp kosher salt, basil, and red pepper flakes.
*If you don’t have a food processor you could probably mash the mixture by hand?
3. Add in minced garlic to skillet and cook for another few minutes on low. Add in your 4 cups of packed spinach and chopped artichoke hearts to the skillet and heat until spinach is wilted over low-medium heat.
4. Add navy bean processed mixture to the skillet and stir until combined. Taste and adjust seasonings if necessary. Stir in 3/4 of the bread crumbs. Pour into an oven safe dish (I used a 4 cup Pyrex dish). Sprinkle on the remaining bread crumbs (and cheese if desired) and cover with foil.
5. Cook, covered, in the oven at 400F for 20 mins. Now remove the foil cover and cook for an additional 10-15 minutes watching closely so as not to burn. Makes 2.5-3 cups. Allow to cool for about 5 minutes and then serve immediately with sturdy chips and crackers.