insider
Waterloo / Cedar Falls
1
Tuesday
February 11, 2014
www.wcfcourier.com/lifestyles
insider Editor: holly.hudson@wcfcourier.com
SHUTTERSTOCK PHOTO
Fast, flavorful shrimp fajitas McClatchy Newspapers
Kneadless effort McClatchy Newspapers
T
he aroma of fresh-baked yeast bread can do more for the soul in winter than cuddling under a warm blanket with a great book. And baking bread can be simple, it’s just time consuming when you have to knead it for 20 minutes, and let it rise a couple of times. When you make batter bread, you get a delicious-tasting loaf of bread in half
Handy
tips Check yeast package expiration date. Test temperature of liquid ingredients with your hand or instant-read thermometer (105 to 115 F for active dry yeast; 95 F for compressed, fresh yeast). For golden brown crust: Before baking, brush top of bread loaf with egg wash (egg mixed with milk or water). Or, before baking, brush top of loaf with milk. For softer crust: As soon as bread is removed from oven, brush top with melted butter. Wrap hot baked bread in a clean kitchen towel; cool completely wrapped in the towel. To avoid random cracks on top, just before baking slash top of bread with a very sharp knife to allow steam to escape.
the time. Batter yeast breads are easy to mix and rise quickly. They don’t have to be shaped because they take on the shape of the pan or bowl in which they are baked. The bread can be baked in cake pans, casserole dishes, pie plates, coffee cans, muffin tins or a cast-iron skillet. Remember to fill containers half full to allow space for rising. Because the dough is not kneaded, the bread is coarser in shape and texture than bread
2½ to 3 cups flour, or enough flour to make a stiff batter. Beat on high speed for 2 minutes, scraping bowl occasionally. Cover and let rest about 10 minutes. Stir batter down. Beat vigorously for about 30 seconds. Pour batter into a greased 9- by 5-inch loaf pan and let rise until doubled in size, about 40 minutes. Bake in a preheated 375 F oven for 35 to 45 minutes, or until golden brown. Remove from pan and cool on wire rack.
Beer Batter Bread 3 cups self-rising flour 1/3 cup sugar 1 teaspoon kosher salt 12 ounces beer 2 tablespoons melted butter Preheat oven to 375 F. Butter 8- by 4-inch loaf pan and set aside. In large bowl, combine flour,
sugar, salt and beer; mix well. Mixture will be sticky. Pour into loaf pan; bake for about 55 minutes. At last three minutes of baking, remove from oven, brush loaf top with melted butter; return to oven for final three minutes of baking.
Artichoke hearts work well in Greek meat pie Christinia Crippes
is a Courier reporter who’s been baking pies for eight years. Read her pie blog online at www. wcfcourier.com
So, I probably went a little overboard this past weekend. I set out to make a meat pasty, or hand pie, like one my sweetie and I got on our Highlands honeymoon. Then, I got carried away, and didn’t do that at all. Someday, gracing this space,
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Make homemade bread in half the time prepared with kneaded dough. Since it has a higher ratio of liquid to flour and other dry ingredients, beating the batter a few minutes develops the gluten, though not as much as a kneaded bread. The dough rises only once, in the bread pan. Batter breads generally do not rise as high as kneaded breads, but they provide a wonderful smell of yeast bread throughout the house, and the taste is delightful.
Shrimp Fajitas
Rosemary Cheddar Cheese Bread
Easy Batter Bread 4 to 4½ cups all-purpose flour 1 envelope RapidRise yeast 3 tablespoons sugar 11/2 teaspoons salt 1 cup water 1 cup milk 2 tablespoons butter or margarine, softened Combine 1½ cups flour, undissolved yeast, sugar and salt in large mixer bowl. Heat water, milk and butter until very warm (120 to 130 F). Butter does not need to melt. Add milk mixture. Beat until well combined. Gradually add remaining
SHUTTERSTOCK PHOTO
I swear I’ll actually do that. What happened was that when I thought of hand pies, I thought of these delicious Greek hand pies I have made several times before, but haven’t made in awhile.
See pie, page 2
White/whole wheat batter: 1 large egg 1 cup milk ½ stick softened butter 1 tablespoon baking powder 1 tablespoon dried rosemary ½ teaspoon salt 2 cups white whole wheat flour or King Arthur stoneground whole wheat flour Cheddar cheese batter: 1 large egg 1 cup milk ½ stick softened butter 1 tablespoon baking powder ½ teaspoon salt ¼ teaspoon cayenne pepper ½ teaspoon ground black pepper 2 cups unbleached all-purpose flour 1 cup grated Cheddar cheese To make rosemary batter: Preheat oven to 350 F. Grease two 9-inch loaf pans. In medium bowl, beat egg; add milk and softened butter. Stir well. In large bowl, mix together baking powder, rosemary, salt and flour. Stir
with whisk to incorporate all ingredients. Add egg mixture; stir just until combined. Set aside. To make Cheddar cheese batter: In medium bowl, beat egg; add milk and butter. In large bowl, mix baking powder, salt, cayenne, black pepper and flour. Stir with whisk to incorporate dry ingredients. Stir in Cheddar cheese and milk mixture; mix just until combined. Put half rosemary bread batter in each prepared loaf pans. Pour half Cheddar batter into each pan on top of rosemary batter. Drag a knife, point down, through batter to pan bottom, in curving motion to marble batter. Repeat with second loaf.
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Serve these flavorful shrimp fajitas for a weeknight meal, or make a bigger batch for a group feast. The shrimp marinade in the recipe works well, but if pressed for time you could substitute a purchased fajita sauce. Corn and black bean salad is a festive, colorful side dish. Here’s how to make it: Toss 1 cup frozen corn kernels (defrosted) and 1 cup lowsodium rinsed and drained black beans with¼ cup reduced-fat vinaigrette. Spoon into 2 large romaine lettuce leaves. Makes 2 servings. The onion and bell pepper can be sauteed in advance. Warm for a minute and add the shrimp to cook just before serving. Warmed tortillas can be wrapped in foil and kept warm for an hour. This meal contains 623 calories per serving with 25 percent of calories from fat. Marinade: 4 teaspoons olive oil, divided use 1 teaspoon balsamic vinegar 2 teaspoons minced garlic 2 teaspoons chili powder 2 teaspoons ground cumin 3/4 pound uncooked, peeled shrimp Salt and freshly ground pepper Fajitas: 3/4 cup sliced onion 3/4 cup sliced red or green bell pepper Salt and freshly ground pepper 2 (8-inch) flour tortillas Mix 2 teaspoons olive oil with vinegar, garlic, chili powder and ground cumin in bowl. Add shrimp and toss well. Set aside. Heat remaining 2 teaspoons olive oil in large nonstick skillet over high heat. Add onion and red bell pepper. Sauté 2 to 3 minutes. Remove to plate. Add shrimp and marinade. Saute 2 minutes or until shrimp just turn pink. Remove to serving dish and sprinkle with salt and pepper to taste. Wrap tortillas in paper towel; microwave 30 seconds. Remove to another serving dish. To serve, place warm tortillas, shrimp and vegetables on the table. Each person can make their own fajita by placing the fillings in the center of each tortilla. Fold and serve. Makes 2 servings. Per serving: 416 calories (31 percent from fat), 14.3 g fat (2.4 g saturated, 8.9 g monounsaturated), 276 mg cholesterol, 39.8 g protein, 33.6 g carbohydrates, 3.7 g fiber, 508 mg sodium.
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