One of America’s Favorites – Anadama Bread

September 4, 2017 at 5:40 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , ,

Anadama Bread is a traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour.

It is not readily agreed exactly when or where the bread originated, except it existed before 1850 in Rockport,

Anadama bread

Massachusetts. It is thought to have come from the local fishing community, but it may have come through the Finnish community of local stonecutters.

Near the turn of the 20th century, it was baked by a man named Baker Knowlton on King Street in Rockport, Massachusetts, and delivered in a horse-drawn cart to households by men in blue smocks. In the 1940s, a Rockport restaurant owned by Bill and Melissa Smith called The Blacksmith Shop on Mt. Pleasant St. started baking the bread for their restaurant in a small bakery on Main St. They baked about 80 loaves a day until 1956, when they built a modern $250,000 bakery on Pooles Lane. They had 70 employees and 40 trucks which delivered Anadama bread all over New England.

The Anadama Bread center of consumption was in Rockport and next-door Gloucester, Massachusetts. It was commercially available from local bakeries widely on Cape Ann from the early 1900s until 1970, when the Anadama Bread Bakery on Pooles Lane in Rockport closed due to Bill Smith’s death. For a number of years, it was baked by small local bakeries at breakfast places on Cape Ann.

Put in a large mixing bowl 2 cups boiling water and 1/2 cup cornmeal. Stir thoroughly. Let stand one hour. Add 1/2 cup molasses, 2 teaspoons salt, and 1 tablespoon butter. Put in a small bowl 1/2 cup lukewarm water and 1 package yeast. When dissolved, add to the cornmeal. Stir in 4 1/2 cups flour. Beat thoroughly and let rise until double in bulk. Add enough more flour to make the dough just firm enough to knead. Shape into loaves and put into buttered pans. Let rise until almost double. Bake about 50 minutes at 350°. Makes 2 loaves. White flour will make the most “addictive” Anadama, but experiment with whole wheat, rye and other flours to make more healthful loaves.

 

 

One of America’s Favorites – Natchitoches Meat Pie

July 24, 2017 at 5:40 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , , , , ,

The Natchitoches meat pie is a regional dish from northern Louisiana, United States. It is one of the official state foods of Louisiana.

Ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell. Natchitoches meat pies are often fried in peanut oil because of that oil’s high smoking temperature. A number of restaurants in the historic district in Natchitoches serve meat pies, and frozen pies are available from grocers in northern Louisiana.

It has a savory meat filling in a crescent-shaped, flaky wheat pastry turnover. It is similar to a Spanish picadillo beef empanada. Varieties are found throughout the colonies of the Spanish Empire. The Natchitoches meat pie is nearly identical to the traditional ground beef empanada of Argentina, Empanada de Carne.

 

Natchitoches meat pie with New Orleans beans and rice

The meat pie is found all throughout Louisiana, including southern Louisiana which tends to have a spicier version compared to its northern counterpart, but its origins are found to be from Northern Louisiana. Although found in Greater New Orleans today, The Picayune’s Creole Cook Book published in 1901 by The Times Picayune of New Orleans does not contain a recipe for a Natchitoches style meat pie in its list of over a thousand recipes. Natchitoches meat pies are found in other parts of Southern Louisiana as well as sold at food booths at the New Orleans Jazz & Heritage Festival, and seems to have spread south from Northern Louisiana.

The use of wheat flour as an ingredient is significant. Corn is grown locally. It is a staple of both Spanish and Native American food. Wheat is difficult to grow in this wet, warm climate. Mexican wheat flour could have been imported initially by annual supply convoy over El Camino Real de los Tejas (a portion later became The Old San Antonio Road) or sourced from Europe via the French port on the Red River at Natchitoches.

In the modern recipe, ground pork or pork sausage is blended into the ground beef for additional flavor. Onions, bell pepper and when used garlic and parsley provide aromatics. Ground black pepper and cayenne pepper are added to get attention without being uncomfortable. Flour is added to the browned meat and vegetable mixture to dry, thicken and loosely bind the filling. The meat filling can be used in other foods (e.g., tacos, tamales, enchiladas, stuffed bell pepper et al) but the wheat turnover crust is a defining element. The traditional size is approximately 4 ounces (by weight) on a 5″-6″ diameter pastry dough. The filling should be made the day before to allow the flavors of the ingredients to meld. Filling, dough and tools should be chilled before assembly. Warm filling will cause the dough to disintegrate.

 

In the first part of the 20th century, meat pies were sold from home kitchens or from carts by street vendors. By 1967, Natchitoches meat pies were produced in commercial kitchens. Now, they may be ordered online.

Louisiana Public Broadcasting aired a program January 20, 2007, describing how to make Natchitoches meat pies. It is available on DVD entitled “A Taste of Louisiana with Chef John Folse & Company: Our Food Heritage – The Spanish Shows”. An annual Meat Pie Festival, held in September, celebrates the Natchitoches meat pie. It includes pie making demonstrations, a meat pie cook-off, live music and more.

 

 

Chicken Fried Cubed pork Steak and White Pepper Gravy w/ Mashed Potatoes,…

July 12, 2013 at 5:44 PM | Posted in beans, Bob Evan's, Pork | 1 Comment
Tags: , , , , , , , ,

Today’s Menu: Chicken Fried Cubed pork Steak and White Pepper Gravy w/ Mashed Potatoes and Sugar Snap Peas

Chicken Fried Cubed Pork Steak 008

 

 

 

Just an incredible beautiful day out today! A slight cool breeze and about 80 degrees and sunny. Got out early and stopped by an old friends and caught up with what’s been going on with him and stopped by my cousins and they were having a huge garage sale starting today through Sunday. Sat around there for a while and back home. One relaxing day! For dinner I prepared a Chicken Fried Cubed pork Steak and White Pepper Gravy w/ Mashed Potatoes and Sugar Snap Peas.

 

 

I had tried the Cubed Pork Steak from Walmart a while back and liked it way better than Beef Cubed Steak, a lot more tender and stays very moist. To prepare it I used the Big Three in Chicken Fried Steak, Flour, Seasoned Egg Wash (Egg Beater’s Seasoned with Hungarian Paprika), and Seasoned Italian Style Bread Crumbs (Progresso Bread Crumbs Seasoned with Garlic Powder). Rolled the Cubed Steaks in the Flour, dipped it in the Egg Wash Mixture, and rolled it in the Bread Crumbs. I then pan fried them in Canola Oil until browned on both sides, about 3 – 4 minutes per side. These came out flat out delicious! A perfect golden crust well seasoned and the Pork tender and moist. Served it topped with White Peppered Gravy, Pioneer White Peppered Gravy Mix.

Chicken Fried Cubed Pork Steak 005

Ready to fry!

 Made two side dishes to go with Cubed Pork Steaks, Mashed Potatoes and Sugar Snap Peas. I used Bob Evans Mashed Potatoes, by far my favorite Mashed Potatoes. Easy to prepare, just heat a total of 6 minutes in the microwave, and delicious and creamy. The Sugar Snap Peas were Walmart Marketside Sugar Snap Peas. Another microwave wonder, just heat 2 minutes and serve! One hearty meal! For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.

 

 

 

Progresso Italian Style Bread Crumbs

Progresso quality – America’s favorite. Quality foods. Let Progresso Italian Bread Crumbs inspire your passion for the art of cooking. The savory herb flavor, lightly toasted taste and finely ground texture are perfect in your favorite recipes, allowing you to bring authentic Italian taste to your table. Discover the great taste of Progresso!

Ingredients
Bread Crumbs (Enriched Flour [Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate, Thiamin Mononitrate, Riboflavin, Folic Acid], High Fructose Corn Syrup, Corn Syrup, Partially Hydrogenated Vegetable Oil [Soybean and/or Cottonseed and/or Corn and/or Canola], Water Salt, Contains 2% or Less of: Yeast, Honey, Molasses, Sugar, Wheat Gluten, Whey, Soy Flour, Whole Wheat Flour, Rye Flour, Corn Flour, Oat Bran, Corn Meal, Rice Flour, Potato Flour, Butter, Dough Conditioners [Mono- and Diglycerides, Sodium and/or Calcium Stearoyl Lactylate, Soy Lecithin, Calcium Carbonate], Yeast Nutrients [Ammonium Sulfate, Calcium Sulfate, Monocalcium Phosphate], Vinegar, Nonfat Milk, Buttermilk, Lactic Acid, Calcium Propionate and Potassium Sorbate [Preservatives], Sesame Seeds), Oat Flour, Salt, Dried Parsley, Spices, Onion Powder, Garlic, Natural Flavor, Egg, Sunflower Seeds.

Warnings
Contains wheat, soy, milk, sesame, egg and sunflower ingredients.

 

 

– NUTRITION FACTS
Amount Per Serving % Daily Value
Calories 110
Calories from Fat 15
Fat 1.5g 2
Saturated Fat 0.5g 2
Trans Fat 0g
Polyunsaturated Fat g
Monounsaturated Fat g
Cholesterol 0mg 0
Fat 1.5g 2
Sodium 450mg 19
Potassium g
Total Carbohydrate 20g 7
Dietary Fiber 1g

 

http://progresso.com/Products/Foods/Bread-Crumbs-Italian

 

Kitchen Hints of the Day!

April 17, 2013 at 8:18 AM | Posted in baking, dessert | Leave a comment
Tags: , , , , , , ,

Hint #1 – Never bake an angel food cake on the top or middle rack of the oven. It will retain moisture better if baked in the lower third of the oven, and always at the temperature specified in the recipe.

 

 

Hint #2 – An angel food cake can be left in the pan and covered tightly with foil for up to 24 hours or until you are ready to frost it.

Kitchen Hints of the Day! (Not as Healthy and Healthy)

March 28, 2013 at 11:52 AM | Posted in baking, dessert | Leave a comment
Tags: , , , , , , ,

Hint #1 – When baking a cake, try substituting two egg yolks for one whole egg. The cake will be very rich and dense, because the yolks won’t hold as much air as whites. This isn’t exactly a healthy tip, but it will sure taste good!

 

 

 

Hint #2 – For a light, moist cake, enhance your cake flour by adding 2 tablespoons cornstarch to every cup of flour, then sifting them together before you add to the mix. You may be surprised by the results!

Mozzarella &Turkey Sausage Flatbread Pizza

October 27, 2012 at 5:35 PM | Posted in Jennie-O Turkey Products, low calorie, low carb, mushrooms, pizza | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: Mozzarella &Turkey Sausage Flatbread Pizza

A hot fresh made Flatbread Pizza just sounded good on this cold and blustery Saturday. I made a Mozzarella &Turkey Sausage Flatbread Pizza. I used Flatout Flatbread Thin Crust Flatbread Heritage Wheat as my Flatbread. Love this Flatbread, it’s low in carbs and calories, browns up real nice, and has a fantastic pizza crust taste.

For my toppings I used Classico Traditional Pizza Sauce, Fresh Mozzarella Cheese Slices, sliced Black Olives, Hormel Sliced Turkey Pepperoni, sliced Baby Bella Mushrooms, and Jennie – O Spicy Turkey Breakfast Sausage. Everything combined makes one fantastic Pizza! A great alternative to high calorie and carb Pizza’s. This one’s right around 350 calories and its missing none of the taste of regular Pizza! For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with Smucker’s Sugar Free Hot Fudge Topping.

Flatout Flatbread Thin Crust Flatbreads Heritage Wheat

NEW!
7g Protein
Good Source of Fiber
Easy to make… Grill it! Bake it!

INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PRETZEL CRUMB: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, SODA, VITAL WHEAT GLUTEN, SOYBEAN OIL, LESS THAN 2% OF EACH OF THE FOLLOWING: YEAST, OAT FIBER, SODIUM ACID PYROPHOSPHATE, BAKING SODA, CARAMEL COLOR, DEXTROSE, SALT, FUMARIC ACID, PRESERVATIVES (POTASSIUM SORBATE AND SODIUM PROPIONATE), CELLULOSE GUM, GUAR GUM, XANTHAN GUM, MALTODEXTRIN, WHEAT PROTEIN ISOLATE, CALCIUM SULFATE, ENZYMES. CONTAINS: WHEAT AND SOYBEANS. MANUFACTURED IN A FACILITY THAT ALSO PROCESSES PRODUCTS CONTAINING MILK.

http://www.flatoutbread.com/products/thin-crust-artisan-pizza/heritage-wheat/

http://www.flatoutbread.com/category/recipes/thin-crust-flatbread-artisan-pizza/

Flatbread Pizza!

October 22, 2012 at 5:52 PM | Posted in diabetes, diabetes friendly, low calorie, low carb, pizza | 3 Comments
Tags: , , , , , , , , , ,

Today’s Menu: Flatbread Pizza

“Ready for the oven!”

Homemade Flatbread pizza for dinner tonight! While at Walmart I came across a new item from Flatout Bread, Flatout Flatbread Thin Crust Flatbread Heritage Wheat. I love all their products all are fresh, low calorie, and low carb, and they taste great! An entire Flatbread Pie/Crust is only 150 calories and 27 carbs! That’s fantastic for those watching your calories or those with diabetes. I’ve left the link to Flatout’s web site at the end of the post along with another link that has Flatbread Pizza recipes. I used Classico Traditional Pizza Sauce for my sauce. Nice thick sauce that’s well seasoned, 40 calories and 7 carbs per serving (1/2 Cup).

For my toppings I used sliced Black Olives, Hormel Sliced Turkey Pepperoni, Mezzetta Deli Style Tamed Sliced Jalapenos, and topped it all with some fresh grated Dutch Gouda. It turned out fantastic! The flatbread toasted up just perfect. I baked it at 350 degrees for 5 minutes. I’ve found a new pizza, plus it’s a healthier version. For dessert later a bought a small block of Kraft 2% Sharp Cheddar so I’ll slice some off to cracker size pieces and have the Cheese on Ritz Whole Grain Crackers.

“We have pizza”

Flatout Flatbread Thin Crust Flatbreads Heritage Wheat

NEW!
7g Protein
Good Source of Fiber
Easy to make… Grill it! Bake it!

INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, PRETZEL CRUMB: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, SODA, VITAL WHEAT GLUTEN, SOYBEAN OIL, LESS THAN 2% OF EACH OF THE FOLLOWING: YEAST, OAT FIBER, SODIUM ACID PYROPHOSPHATE, BAKING SODA, CARAMEL COLOR, DEXTROSE, SALT, FUMARIC ACID, PRESERVATIVES (POTASSIUM SORBATE AND SODIUM PROPIONATE), CELLULOSE GUM, GUAR GUM, XANTHAN GUM, MALTODEXTRIN, WHEAT PROTEIN ISOLATE, CALCIUM SULFATE, ENZYMES. CONTAINS: WHEAT AND SOYBEANS. MANUFACTURED IN A FACILITY THAT ALSO PROCESSES PRODUCTS CONTAINING MILK.

http://www.flatoutbread.com/products/thin-crust-artisan-pizza/heritage-wheat/

http://www.flatoutbread.com/category/recipes/thin-crust-flatbread-artisan-pizza/

Classico Traditional Pizza Sauce

Traditional Pizza Sauce

Centuries ago in Naples, baked flatbread with toppings was first called “pizza.” Its sauce was crafted from simple ingredients like ripened tomatoes, olive oil, basil and garlic. Here, these same ingredients are combined with a hint of oregano and fennel to form a timeless classic.

Ingredients:

Tomato Puree (Water, Tomato Paste), Diced Tomatoes in Tomato Juice, Sugar, Olive Oil, Salt, Spices, Granulated Garlic.

Nutrition Facts
Serving Size 1/4 cup (60g)
Servings per Container about 7
Amount Per Serving
Calories 40
Calories from Fat 10
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 320mg 13%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 5g
Protein 1g

http://www.classico.com/pizza-sauces/traditional-pizza-sauce.aspx

Grilled Chipotle London Broil Wrap

May 26, 2012 at 5:41 PM | Posted in BEEF, diabetes, diabetes friendly, Flatout Flatbread, leftovers, vegetables | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Grilled Chipotle London Broil Wrap

I used the leftover London Broil from the other day and I had the begining of some fantastic Wraps! I sliced the remaining London Broil into thin slices and wrapped them in paper towels and warmed them up in the microwave. For the Wrap I used Flatout Light Italian Flat bread. Love these they are 100% Whole Wheat , High Fiber, and only 90 calories and 16 carbs, I left the info and web link at the end of the post. I topped the Steak with JB’s Fat Boy Chipotle Sauce, sliced Deli Jalapenos, sliced Black Olives, Lettuce, Daisy Reduced Fat Sour Cream, fresh Grated Havarti Cheese and fresh grated Smoked Dutch Gouda. After assembling the wrap and folding it I put it in the microwave for 35 seconds. The lean and delicious Steak along with heat of the Jalapenos, Chipotle Sauce, and the fresh and creaminess of the Smoked Gouda Cheese and Havarti Cheese just makes an unbelievable Wrap! For dessert later a Mango-Cheesecake Parfait that I had made yesterday. You can find the recipe for this on an earlier post from today.

Flatout Light Italian Herb Flatbread

NEW Even Better Taste!
90 Calories
High Fiber
60% Less Net Carbs than sliced bread
100% WholeWheat
Low Fat
0g Sugar
The Best Life Diet Approved
Whole Grain approved, 8g or more per serving
INGREDIENTS: WATER, WHOLE WHEAT FLOUR, OAT FIBER, WHEAT GLUTEN, SOYBEAN OIL, contains less than 2% of each of the following: MALTITOL, WHEAT PROTEIN ISOLATE, SODIUM ACID PYROPHOSPHATE, BAKING SODA, YEAST, PRESERVATIVES (POTASSIUM SORBATE, SODIUM PROPIONATE, SORBIC ACID), FUMARIC ACID, WHEAT FLOUR, CELLULOSE GUM, GUAR GUM, CALCIUM SULFATE, XANTHAN GUM, SALT, ANNATTO COLOR, CALCIUM PEROXIDE, L-CYSTEINE, ENZYMES.CONTAINS: WHEAT AND SOYBEANS. MANUFACTURED IN A FACILITY THAT ALSO PROCESSES PRODUCTS CONTAINING MILK AND CHEESE.

Nutrition summary:
Calories 90
Fat 2.5g
Carbs 16g
Protein 9g

There are 90 calories in a 1 flatbread serving of Flatout Light Italian Herb Flatbread.
Calorie breakdown: 18% fat, 52% carbs, 30% protein

http://www.flatoutbread.com/

Chicken Wrap for Lunch

April 2, 2012 at 12:09 PM | Posted in chicken, diabetes, diabetes friendly, Flatout Flatbread, Food, leftovers, low calorie, low carb | Leave a comment
Tags: , , , , , , ,

Lunch: Chicken Wrap

Had a healthy and delicious lunch this afternoon. I had a Chicken Breast leftover from the other night so I warmed it up for my wrap. I then sliced it into thin pieces and placed them in the wrap. The wrap I used was a new one and one I’ll be using quite often from now on, the Flatout Light Flatbread. It’s 100% Whole Wheat and it’s only 90 calories and 16 carbs! These would make a great Thin Crust Pizza, looking forward to making that. I left the link and info for the Flatbread at the end of the post. I added Fat Boy J B’s Sticky Stuff Sauce to the Chicken to give that delicious BBQ taste and added Shredded Lettuce and sliced Black Olives also. This made one delicious lunch!

Flatout Flatbread Light Original

NEW Even Better Taste!
90 Calories
High Fiber
60% Less Net Carbs than sliced bread
100% WholeWheat
Low Fat
0g Sugar
The Best Life Diet Approved
Whole Grain approved, 8g or more per serving
INGREDIENTS: WATER, WHOLE WHEAT FLOUR, OAT FIBER, WHEAT GLUTEN, SOYBEAN OIL, contains less than 2% of each of the following: MALTITOL, WHEAT PROTEIN ISOLATE, SODIUM ACID PYROPHOSPHATE, BAKING SODA, YEAST, PRESERVATIVES (POTASSIUM SORBATE, SODIUM PROPIONATE, SORBIC ACID), FUMARIC ACID, WHEAT FLOUR, CELLULOSE GUM, GUAR GUM, CALCIUM SULFATE, XANTHAN GUM, SALT, ANNATTO COLOR, CALCIUM PEROXIDE, L-CYSTEINE, ENZYMES.CONTAINS: WHEAT AND SOYBEANS. MANUFACTURED IN A FACILITY THAT ALSO PROCESSES PRODUCTS CONTAINING MILK AND CHEESE.

http://www.flatoutbread.com/

Fried Tilapia w/ Green Beans, Potatoes Au Gratin, and Whole Grain Bread

January 7, 2012 at 5:55 PM | Posted in diabetes, diabetes friendly, fish, Food, Idahoan Potato Products, tilapia | Leave a comment
Tags: , , , , , , , , , , ,

Today’s Menu: Fried Tilapia w/ Green Beans, Potatoes Au Gratin, and Whole Grain Bread


I had fried Tilapia for dinner tonight. I first seasoned the Tilapia with Sea Salt and Black Pepper and then I combined Whole Wheat Flour, Italian Bread Crumbs, and Old Bay Seasoning in a Zip Lock plastic bag and added the fillet and shook it until it was well coated. I fried the fillet in Extra Virgin Olive Oil about 3 minutes per side. It came out golden brown and flakey.

For my sides I had Green Beans, Idahoan Potatoes Au Gratin, and Healthy Life Whole Grain Bread. The Idaohan Potatoes Au Gratin are very easy to fix and are just as good as homemade but with less calories and carbs. You can prepare them on the stove or by baking which is what I did. They came out delicious as all Idahoan products do. For dessert later a bowl of Breyer’s Carb Smart Ice Cream topped with Del Monte Sugar Free Sliced Peaches.

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Mitchell Meals

Family recipes from the Mitchells and more

K and M Kitchen Adventures

Exploring the world through our kitchen

simple thriving life

everyday life. everyday joy.

#dinnergrams

Just a home chef sharing recipes with tidbits of #mombosslife and my ever changing hair color.

Diet Mango

Discover and Eat Better!

Confinement Kitchen

Inspired by all my time at home during the pandemic, I decided to create @confinemnt_kitchn. Here are some of my original recipes and the stories behind them. Enjoy!

Kitoloves

Online magazine

Cat Among the Pilchards

A pescetarian/vegetarian food blog

The Artful Gourmet :: Food Stylist | Photographer | Blogger | Recipe Writer

Celebrating the art of food & cooking through colorful recipes, stories and photography

Katie Drane Blog

Homestyle Recipes

Midwest mattie

just living my best life in the midwest.

Justine Snacks

eat what you want

Bake on Through to the Other Side

Chronicling my attempt to bake and cook through my extensive recipe collection.