Saturday, December 30, 2017

Beer Bread

Beer Bread

No yeast (aside from a can of beer), no kneading, no waiting! Makes a golden, textured crust, easy to customize with herbs, cheese, veggies or meats.


  • 3 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 ½ teaspoons salt
  • 4 Tablespoons sugar
  • 12 ounces beer, any kind
  • 3 tablespoons butter

Preheat oven to 375 degrees. Lightly grease a 9×5 inch loaf pan.

In a large mixing bowl, combine all-purpose flour, baking powder, salt and sugar. Sift well with fork.

Pour in beer, stir until a stiff batter is formed, but don’t over mix (best to just use your hands).

Scrape dough into prepared loaf pan.

Melt butter and brush across top of dough.

Bake for about 40 or so minutes or until a toothpick inserted into center of the loaf comes out clean. (Bake time may vary with beer type.)


Honest Fare / / accessed December 30, 2017 Mark Bonica / / "beer bread" / / CC BY 2.0 /

Sunday, December 17, 2017

Quiche with Rice Crust

Quiche with Rice Crust

Simple, tasty quiche pie with rice crust.

Rice Crust

  • 2 cups cooked rice
  • 1 1/2 ounces grated cheese
  • 1 egg

Combine all and pat into greased pan, bake at 425° for 15 minutes.


  • 1 cup grated cheese
  • 3 eggs
  • 1 cup milk (or cream, sour cream, cottage cheese, or yogurt)
  • Salt and pepper to taste
  • Filling: 1 cup meat or vegetables, chopped

Beat eggs, milk, and seasonings. Spread filling in crust, top with cheese, and cover with egg mixture. Bake at 425° for 10 minutes, then 350° for 45 minutes.

Sunday, December 10, 2017

Cauliflower Crust Pizza

Cauliflower Crust Pizza

This recipe makes a medium sized pizza, serving perhaps two at most.


  • 1 cup cooked, riced cauliflower
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten
  • 1 tsp dried oregano
  • 1/2 tsp crushed garlic
  • 1/2 tsp garlic salt
  • Olive oil (optional)
  • Pizza sauce, shredded cheese and your choice of toppings

Note: toppings will be placed on the pizza after the crust is baked, then broiled only a few minutes until the cheese is melted. Plan to pre-cook the toppings.

First, rice the cauliflower

Take one large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Place in food processor and pulse until it looks like grain. If you don't have a food processor, you can grate the whole head with a cheese grater.

Next, cook the riced cauliflower

Microwave the riced cauliflower for about eight minutes. No need to add water --- natural moisture in the cauliflower is sufficient.

One large head makes about three cups riced cauliflower.

Now, use the cooked cauliflower to form the crust of the pizza

Preheat oven to 450 degrees.

Spray a cookie sheet with non-stick cooking spray.

Combine riced cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, and stir until mixed well.

Transfer to a cookie sheet, form round pizza crust, about 9-inches diameter.

Bake at 450 degrees for 15 minutes.

Remove from oven, add sauce, toppings and cheese.

Place under a broiler at high heat until cheese is melted (approximately 3-4 minutes).



mummaCicca / Jessica Dragiotis /

Deb Nystrom / "Cauliflower Crust, Low Carb pizza" / / CC BY 2.0 /

Wednesday, December 6, 2017



Corndogs are one of my favorite foods. This recipe seems easy and tasty, perfect for this cooking blog. I've not yet made them, but I hope to soon.


  • 1 1/4 cups of all-purpose flour
  • 1 tsp. of salt
  • 3/4 cup of cornmeal
  • 1/4 cup of white granulated sugar
  • 1 tsp. baking powder
  • 2 eggs
  • 3/4 cup of milk
  • 8 hotdogs
  • 8 wooden skewers
  • cooking oil (canola, vegetable or peanut oil, enough to fill a large pot halfway full)


Preheat oil to 350 degrees F.

Combine dry ingredients, add milk and eggs, and stir until batter is smooth and fairly thick.

Use a candy thermometer to ensure oil is at 350 degrees F.

Pour batter into a tall glass, within about an inch of the top of the glass. Skewer each hotdog its full length, dip into the batter, and drop into the hot oil. Depending upon the size of your pot you may be able to fry several at one time.

Fry hotdogs for 3-5 minutes until golden brown, turning with tongs to cook evenly all around.

Place cooked hotdogs on a plate lined with paper towel.

Serve with ketchup and mustard and enjoy!


Matt Taylor / "In The Kitchen With Matt", / CC BY-NC-SA /

Monday, December 7, 2015

Planked Fish

Planked Fish

I found a simple recipe for cooking a fish on a piece of wood propped up near a fire. It seemed ideal for my blog, so I jotted down the recipe:


  • Meat (large fillets of fish, or whole cleaned fish)
  • Bacon fat, or whole strips of bacon
  • Lemon juice
  • Seasoning (salt & pepper)


  • Tack meat skin-side down to flat board
  • Prop up board with meat attached near hot coals
  • Brush meat with bacon fat as it broils
  • Drip lemon juice and seasoning as meat begins to brown
  • Fish is ready to eat when meat is flaky

Source: 500 Wild Game & Fish Recipes, 1985 Wisconsin Sportsman, Inc.

But I realized that this recipe demands testing before posting, if only for an authentic photo. And in testing I discovered that it's not entirely simple, and there are a few things I'll do differently next time.

First, here's how I did it:

1. Start a fire.

I favor an "upside-down" fire. Begin with two or three large logs as the foundation of your fire. Lay smaller branches atop the logs, placing them cross-wise to the larger logs. The top layer should be even smaller sticks, perhaps finger-thick pieces.

Now, place some tinder on top of your three-tier fire layout and prepare a bunch of kindling, sticks about pencil thickness or less. The white puff in the center of the above photo is a cotton ball soaked in melted vaseline, making an excellent firestarter. Over the firestarter is a small pyramid of fine, dry bark and very thin (matchstick-size) pieces of wood.

Light the tinder or firestarter and carefully tend the flame, adding more kindling as the fire grows.

Once the fire is stable, with most of the kindling consumed and the flame beginning to embrace the lower tiers of the fire layout, you can go to Step 2.

2. Prepare the planked fish.

Obtain a piece of wood on which to attach your fish. I used one I bought at Fred Meyer. It's made by TrueFire Gourmet, and it's about 8 inches wide and 14 inches high, about 1/4-inch thick, made of cedar. I paid about $5 for two of them. But next time I'll try a piece of cedar fencing. I've got some planks that I salvaged from a summer project. They're about 3/4" thick, which should be fine, and I don't think they're treated with any sort of preservative. Cedar is naturally resistant to rot.

You certainly shouldn't feel constrained to buy special planks for grilling, and cedar is not necessarily the only or best sort of wood to use. Any sort of wood for which you'd use for a campfire should be fine. It needn't be a smooth plank either. A piece of a split log should work just as well.

The instructions that came with the TrueFire cedar grilling plank directed me to soak the plank for at least two hours. Other recommendations that I found indicate that the board can be soaked for longer, even overnight, and it needn't be plain water. You could use salt water, broth, beer, wine...anything with flavor.

Or, you can not soak the plank at all, which is what I did for this project. But be prepared to extinguish flames by having a cup of water nearby. When the plank catches fire, dribble water directly on the plank.

I whittled a few pegs out of wood and used them to tack my fillet to the board.

For additional flavor I planned to drape a thick piece of bacon over the fish. I also prepared a lemon for squeezing during the baking process. By this time I was ready for the final step.

3. Bake the fish.

Place the plank near the fire and tend carefully, dribbling water over the plank when it catches fire, and moving the plank to take advantage of wind direction or fire temperature. I held my hand between the fish and the fire, and I could only stand the heat for about 5 seconds or so. This seemed to be the proper location for the plank, and I had to frequently change position as the fire consumed itself.

I flipped the plank vertically to even out the bake. I had to extinguish flames a couple of times. And I squeezed an entire lemon, cut into quarters, over the fish as it baked.

Note: The fish is pegged securely to the plank, and it does not need to be turned over. It will cook through without having to remove from the plank and re-peg.

And I made a critical error...I left the fire untended for about 10 minutes. I had an urgent household chore to take care of. When I returned, the bottom third of my planked fish had been entirely consumed by the fire.

Nonetheless, the fish tasted great. Wonderful smoky flavor, tangy lemon. A light sprinkle of salt and pepper perfected the dish.

Next time...

I'll definitely try this again, with the following changes:

  • Instead of a commercially manufactured cedar plank, I'll try a piece of cedar fencing bought from the lumber yard.
  • I will tend my planked fish more carefully to avoid burning it all up!
  • I'll peg the top and bottom of the fish, as well as the bacon, so I can flip it easily, or even lean it sideways.
  • I might consider soaking the plank and putting it directly over the hot coals, as if I were grilling it.
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