Rosemary Red Potatoes

After my full day of canning beans, laundry, & children, I think Eric could see the writing on the wall. If he was wanting something "good" for dinner it was going to be up to him to make it happen. And of course he was successful. Not long ago he saw someone eating potatoes similar to these and has been craving them ever since. He found this recipe at allrecipes.com.

Rosemary Red Potatoes
1 3/4 lbs small red potatoes, quartered
1 small onion, quartered
1/4 c olive oil
1 1/2 tsp dried rosemary, crushed
2 garlic cloves, minced
1/4 tsp garlic salt

In a bowl, combine all ingredients, toss to coat. Transfer to a foil-lined 15 x 10 baking pan. Bake uncovered at 425 for 25-30 min. or until potatoes are tender and browned.

-we cut smaller wedges
-added more garlic
-added salt and pepper
-after potatoes are tender if you like them with a little crispiness to them, broil them for just a couple min.

Turkish Rustic Bread

This is another recipe from Binnur's Turkish Cookbook and I love it. It is crusty on the outside and chewy soft on the inside. The recipe is very easy but if you are in a hurry this isn't one to do. You have to start four days ahead of time as it is a sourdough type bread. The only problem with it is that when I make it I want to eat the whole loaf.

Turkish Rustic Bread

Sourdough Starter:
1/4 plus 1/4 plus 1/4 C all purpose flour
3 TBs plus 3 TBs plus 3 TBs warm water

Dough:
1 TBs yeast
1 tsp sugar
1/4 C warm water
3 C flour sifted with
1 tsp salt
1 C warm water

On the first day mix well 1/4 cup flour with 3 TBs warm water in a bowl and cover. Let sit at room temperature.
Second day, add 1/4 C flour and 3 TBs warm water, mix very well and cover. Let sit at room temperature
On third day, add 1/4 C flour and 2 Tbs warm water, mixing well. Cover and let sit at room temperature

On fourth day the starter is ready to use. In a small bowl, mix the yeast sugar and 1/4 C warm water. Stir well so yeast dissolves and let rest 10 minutes. I did not let it rest as I use the instant yeast. Sift flour and salt together and add the yeast mixture, 1 C warm water and the sourdough starter. Mix and knead the dough for about 10 minutes till it becomes smooth.

Place dough on a floured tray, sprinkle with flour and cover with cloth. Let stand in a warm spot to double, about 2 hours. (I put mine in a greased bowl and covered) You can turn the oven on to warm for a minute, turn it off, and then place the dough in the oven to rise if you wish.

Place dough on floured counter and knead for about 3 minutes to get out bubbles. Shape into an oval, and place on a tray sprinkled with cornmeal to rise again. Can put on a parchment paper if desired. It wil take about 40-45 minutes to double. Use a razor or very sharp knife to make deep slashes in the dough for the steam to come out.

Put some water in an oven-safe bowl and place in the bottom of the oven. Preheat oven to 425 degrees. Bake on middle rack for about 40 minutes. Place on wire rack to cool. Slice and serve.

Since I used the fast rising yeast it took less than two hours to double in size.

Blueberry Oat Muffins

When blueberries were on sale I bought 5 lbs, per my husbands request. I had never made anything with blueberries before, but when I saw this recipe at the Sister's Cafe I new it would be a good place to start.

Blueberry Oat Muffins
1 c Oats
1 c flour
1/2c sugar
3 tsp baking powder
1/4 tsp salt
1 egg
1 egg white
1 c milk
2 TBS butter, melted
1 tsp grated lemon peel (opt.)
1 tsp vanilla extract
1 c fresh or frozen blueberries (do not thaw before adding to batter)

Topping
1/2 c oats
2 TBS brown sugar
1 TBS butter softened

In a bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk butter, lemon peel, and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Pour batter into greased muffin tins. Combine topping ingredients and sprinkle over batter. Bake at 400 degrees for 20-22 min. or until top is lightly browned and springs back when lightly touched. Cool five min. Yields 12 muffins.