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Fruit and Nut Yeast Bread

A slightly sweet and delicious yeast bread with dried and candied fruits and nuts. mjskitchen.com @MJsKitchen

Fruit and Nut Yeast Bread is a slightly sweet bread made with your choice of dried/candied fruits and nuts.  If you’ve had the Italian bread, Panettone, then you have an idea as to what I was going for when I started developing the recipe for this fruit and nut bread. I wanted something with a little more “grain” than Panettone, less fat, about the same sweetness, and a bread that worked with a variety of fruits and nuts.  This bread meets all of those requirements.  It’s so easy to make and is quite tasty.  It makes a wonderful breakfast bread.  Just cut a thick slice, pop it in the toaster and top with a touch butter.  Enjoy!

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Green Chile Pathiri with Pinon and Queso Fresco

Green chile crepes are a non-traditional Indian pathiri made by layering crepes with roasted New Mexico green chiles, pinon, olives and queso fresco. mjskitchen.com @MJsKitchen

 

This Green Chile Pathiri (aka green chile crepes) is a dish that I have had in my head and have been wanting to make for a very long time, so I was thrilled when I saw that April’s Daring Cook’s Challenge was to make a savory Pathiri.

What is Pathiri?  Pathiri is an Indian dish that is made by alternating crepes with a sweet or savory filling.  The crepes are normally made with rice flour and dipped in coconut milk or brushed with ghee during assembly.  This process is very similar to the one I use for stacked enchiladas, just different ingredients.  For enchiladas instead of rice flour crepes, corn tortillas are dipped in green or red chile sauce and alternated with a savory filling and cheese.

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Aloo Paratha/Aloo ka Paratha: Potato stuffed flat bread

Indian flatbread stuffed with a spicy potato mixture by Zesty South Indian Kitchen mjskitchen.com

 

Bet some of you are probably thinking – Is MJ taking on Indian Cuisine?.  NO!  I’m going to leave that to the experts, and the expert that made these beautiful parathas (Indian flatbreads) is the lovely Swathi of the Zesty South Indian Kitchen.  I first introduced Swathi to you about a year ago when she asked me to share my Southwestern Pileup on her site.  Now she is doing me the great favor of sharing one of her authentic Indian recipes on my site.  Swathi is from Trivandrum Kerala, India, and currently living in Texas. Her Ph.D. studies in Microbiology allowed her to work in Japan, Sweden and the United States.  As a result of this worldwide exposure, she has a love of ALL foods and her site is full of delicious recipes from all around the world.  For this post I asked her to share a traditional Indian recipe and I was so thrilled when I saw these gorgeous pictures of paratha!!!  I love paratha and am thrilled that she is sharing this recipe you.  I hope you enjoy.

It’s all yours Swathi!

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Multigrain Sandwich Bread

Multigrain sandwich bread made with a variety of grains and sunflower seeds. A wonderful PB&J bread!

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There are just some recipes that are so good and work so well for one’s every day enjoyment, that it’s hard to move on and try something different.  This Multigrain Sandwich Bread is one of those recipes.  I started making it in the winter of 2012 and except for the 3 summer months when it’s just too hot to bake, I’ve been making at least two loaves a month.  It works great for just about any type of sandwich – turkey, grilled vegetable, grilled cheese – and Bobby says it’s his favorite bread for peanut butter and jelly.  I’m a big toast and jam person so I just love toasting a slice and slapping on a little homemade jam – like strawberry, apricot, or my other favorite – mixed berry jam.  YUM!

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Red Chile Garlic Bread with Manchego Cheese

Red Chile Garlic Bread with Manchego Cheese #redchile #manchego @mjskitchen

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During our last kitchen remodel, I replaced my 1980’s microwave with a combination microwave convection oven.  Let me tell you folks, this is now one of my favorite appliances, second only to my stovetop.  One of the things I love about it the most is that it is small enough to allow me to bake during the summer. The heat it puts out is negligible in comparison to our regular oven.  One of the items I love baking in it is this delicious Red Chile Garlic Bread.

This red chile garlic bread is very similar to a focaccia in that it’s flat and I poke holes in the dough to place chunks of Manchego cheese.  But that’s where the similarities stop.  There are no herbs nor olive oil and it’s definitely not Italian.  Instead there are three types of chile powders, some roasted garlic, and chile infused oil that are all combined into a paste.  This paste is then incorporated into the dough, and right before placing in the oven, cubes of cheese are pressed into the dough.  It’s SO good and SO easy to make!  You can make it by hand or use your Mixmaster with a dough hook.

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Stewed Cushaw and Yummy Deliciousness Cushaw Coffee Cake

Cushaw squash for stewed cushaw | mjskitchen.com

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Two delicious recipes from my sister Nadalyn – Stewed Cushaw and Cushaw Cake
Thanks Nadalyn for putting this delicious post together!!!!

“Coo-what?” It always amazes me how many people have never heard of cushaw, much less tasted its rich deliciousness. The cushaw is one of the oldest varieties of pumpkin-like squash in the western hemisphere and was an important staple among ancient people. Today it is still important in traditional cooking in southern Louisiana and among Native Americans. It is technically a squash but has many of the characteristics of pumpkin. The most common is the green-striped cushaw which average 10 to 20 pounds, grow to be 12 to 18 inches long and roughly 10 inches in diameter at the bowl. They are mostly grown in the southern and southwestern United States. Cushaw is more resistant to many insect and weather conditions than most other squash or pumpkins and after harvesting, it can be stored for up to 4 months.

The flesh of the cushaw is yellow and buttery looking when cooked. In fact, in some areas it is called cushaw butter. There are infinite ways to cook it or cook with it. The most popular is to use it in pie just as you would pumpkin or sweet potato. Some like it best bake in the oven, still in the rind, with butter, sugar, and cinnamon sprinkled on top. To eat it this way, remove the seeds, quarter or cut into large chunks. Score the large pieces with a fork, sprinkle with a little sugar and cinnamon, top with a pat of butter, and bake in the oven until a fork pierces it easily.

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Brandied Orange Marmalade Quick Bread

Quick bread with orange marmalade and Cointreau

 

A few months ago I saw a muffin recipe over at Baker Street for brandied orange marmalade muffins (shown on the computer screen).  The recipe sounded absolutely delicious, except – it was for muffins, something I rarely eat, have never made, and really have no interest in making.  However, I do love a good quick bread. So I decided to try making a quick bread using the same recipe.  I followed the recipe pretty much to a tee, including preheating the oven to 400° F.  That was the only thing I ended up changing. Fifteen minutes into the bake, I noticed that the bread was already starting to brown on top. So I turned the temperature down to 350° F and cooked for another 35 minutes. The bread turned out GREAT! I will definitely be making this again once I have another jar of orange marmalade!

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Experimenting With Pizza Stone – Pizza with Poolish Method by Alterkitchen

Pizza with Stracchino, Cherry Tomatoes and Arugula

 

We’re into the last week of our kitchen remodel (hopefully), so my dear Italian friend Giulia of Alterkitchen has brought us pizza to help get us through the week!  What a friend!!!  When I first came across Alterkitchen well over a year ago, I knew that I needed to know more about the person behind the blog.  Everything on her About page hit home.  She loves to read, travel, watch movies, cook, knead bread, and even though she is only in her 20’s, she loves 70’s rock music! Talk about having a lot in common (everything but being 20 something :))!  I’ve thoroughly enjoyed getting to know my young Italian friend, her food, and her country.  She has taken me to places I have never seen and has turned me on to dishes that I had never heard of.  Thank you Giulietta!!!

Today Giulia is sharing a traditional Italian method for making pizza (pizza crust) – the Poolish method; something else I’ve never heard of and can’t wait to try!  To check out her other wonderful recipes, be sure to click on Alterkitchen before you leave here.  So I’ll shut up now and turn you over to Giulia!

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A Celebration of Garlic

 

For anyone who has been following my blog for more than a day knows that I LOVE, I mean LOVE garlic! So in honor of this versatile and tasty bulb, I am dedicating this post to all foods garlic.  Through the last several months I have found others that celebrate garlic as much as I do, so I am sharing their love and my love with you through a variety of recipes, all of which use a respectable amount of garlic.  Cook and Enjoy!
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