‘Lunch’

Ever wondered what doomthings uses to do the things doomthings does?  Probably not, but we’re going to tell you anyway.  Via Amazon, here’s a bunch of stuff we use to do the things we does.  We have these things and actually use them.  Check it out in the sidebar. Yeah, right there; on the left; it says “Doomthings Uses These”; yeah; click it! See all the things!

Need a review that’s not one of the crazies that posts on Amazon?  Just ask.  We’ve got that.

Right now, there’s only one thing and it’s my favorite:

…but more is coming.

Real ciabatta bread is delicious; and complicated to make (or so it seems).  This one seemed way easier.  And it was!  It was supposed to use semolina flour, which I didn’t have, so I used cornmeal instead.  It gives it a slightly different taste than true ciabatta bread, but still is pretty tasty.

Ingredients:

  • 3 cups bread flour
  • 1 heaping cup cornmeal
  • 2 tsp salt
  • 2 cups warm water
  • 2 tsp sugar
  • 2 tsp dry active yeast

Directions:

  1. In a large bowl, combine water, sugar, and yeast.  Let sit for 10 – 15 minutes or until foamy.
  2. Add flour, cornmeal, and salt to yeast mixture.  The dough will be gooey.
  3. Let rise 1 – 2 hours.
  4. Turn dough out onto a cornmeal-covered surface and cut into 12 pieces.
  5. Roll each piece into a ball, sprinkle with cornmeal, and let rest for 10 minutes.
  6. Re-shape balls into rectangles and place on parchment-lined baking sheets.
  7. Let sit 20 minutes.
  8. Bake for 15 minutes at 425 degrees F, or until bottoms are slightly browned.

Not having any idea how these would go, I was pleasantly surprised by the good taste and moist texture.  Next time I’ll try it with semolina flour like I was supposed to.  I’m ready for sammiches!!


And now for the REAL Mother’s Day post!  We had both our moms over and laid out a spread of yummies, including some foodies from previous posts.  For their gifties, I made them each a sugar scrub of different sniffs (eucalyptus and lemon) and wrapped them up all pretty, doomthings style!

Hope you had a wonderful Mother’s Day!!!!  Make sure your mom gets pampered too!!

Menu:

  • Breakfast pizza (recipe below)
  • English muffin bread
  • Spreads: goat cheese, strawberry preserves, jalapeno jam, and honey
  • Fruit plate:  strawberries, blackberries, cantaloupe
  • Donut holes
  • Moscato with fresh strawberries and blackberries
  • Black tea



Sugar Scrub for Mom

Ingredients (adapted from Martha Stewart):

  • 4 tbsp olive oil
  • 3/4 cup sugar
  • 1-3 drops food coloring
  • 10 – 30 drops essential oil

*That’s a lot of essential oil drops.  The recipes I encountered only used 4 – 8, but I wasn’t able to get the smell I wanted with only a few drops.  This is partly because olive oil has it’s own smell which, while definitely not a bad smell, I wanted to mask with the desired smell.  Use only a few drops at a time until you get the desired sniff.

Directions:

  1. In a glass bowl (because plastic might smell/stain later), mix together the olive oil and sugar until well combined.
  2. Add food coloring one drop at a time, mixing well between drops, to achieve desired color.
  3. Add essential oil, a few drops at a time, mixing well between drops, to achieve desired smell.
  4. Spoon into small airtight jar (about 1-cup-capacity).

*Over time, the oil will puddle in the bottom, so make sure to stir it up occasionally.

Breakfast Pizza

Ingredients:

  • Pizza dough
  • 5 large eggs
  • Sausage
  • Bacon
  • Cheddar cheese, grated
  • Cracked pepper
  • Grape tomatoes, sliced

Directions:

  1. Cook sausage and bacon and chop up into bits (these can be made ahead and refrigerated for at least a couple of days).
  2. Make scrambled eggs the way you like them!
  3. Layer eggs, tomatoes, cheese, and meats on prepared pizza dough.
  4. Bake pizza at 430 degrees F for 15 – 20 minutes (or until dough is just turning golden).

HAPPY MOTHER’S DAY!!!

| a doomthings™ original |

The other day, I was supposed to make just a regular salad.  Not necessarily boring (it was going to be full of spinach and peppers and tomatoes), but just a regular salad.  Upon finding that most of our spinach was kaput, we had to get creative.  With my husband calling out suggestions from the living room, we came up with a pepper and feta salad that did not disappoint.  Also, peppers from Costco are awesome.  Buy them.  They’re cheaper (6 per pack) and fresher than getting them fresh from a grocery store.  Seriously.

Ingredients:

  • Red, orange, and yellow peppers (we had already eaten the green ones), chopped into small bits
  • Grape tomatoes, chopped into small bits
  • Feta cheese, crumbled
  • Handful of craisins
  • Olive oil
  • Balsamic vinegar
  • Cracked pepper
  • Crushed red pepper (optional)

*You’ll notice there are no quantities for any of these ingredients.  That is the way it should be.  This is a true tossed salad.  I tossed everything together.  It’ll work out, I promise!

Directions:

  1. Combine the peppers, tomatoes, craisins, and feta cheese in the desired size bowl for your foodening.
  2. Add some olive oil and balsamic vinegar and stir until coated.  Start with small amounts and add more to taste.
  3. Add cracked pepper to taste (I like lots, so I used a lot).
  4. Actually the crushed red pepper was an accident, but a happy one.  I just added one or two shakes of this and it added a very nice amount of heat.  A couple more couldn’t hurt!
  5. Stir until combined


+ 5 random creativity

Pita Bread

Posted: 19th April 2013 by doomthings in Lunch, Snack, The Foodening
Tags: , , , ,

I love pita bread, but we never end up getting it because other breads are more cost effective.  Naturally, I tried to make my own.  And it was delicious.  Now, I should say it wasn’t a complete success.  The taste and texture were great, but they didn’t make the pocket like they were supposed to.  Not that it mattered; I eat pita bread without anything in it on a regular basis, so I basically ended up with fat little flatbreads.  YUM.  Also, it turns out using milk for bread dough tastes SO MUCH BETTER than using water.

Ingredients (adapted from Under the High Chair):

  • 1 tbsp instant yeast
  • 1 1/4 cup skim milk, warm
  • pinch of sugar
  • 1 tsp salt
  • 3 cups bread flour

Directions:

  1. Dissolve yeast in milk for 5 minutes or until frothy (throw in the pinch of sugar to help activate the yeast).
  2. Add salt and 1 1/2 cups of the flour, using a dough hook to combine.
  3. Add additional flour and continue kneading with dough hook until smooth and elastic.
  4. Add more flour if necessary.
  5. Turn dough onto floured surface and divide into 8 pieces.
  6. form each piece into a ball and flatten to form 1/4-inch-thick disks.  Try to keep the thickness even.
  7. Let rise for 30 minutes to an hour or until slightly “puffed” looking.
  8. Flip dough upside down onto baking sheet and bake for 10 – 15 minutes at 425 degrees F, or until light golden.  (The puffing happens during the first 5 minutes if you want to watch!).

These can be stored in an airtight container for a few days.  The original recipe says 2 days, but I’ve had mine for a week and they’re still good.  You can freeze them for up to 3 weeks.

Oooooh kay, as I mentioned at the start of this post, these didn’t turn out quite right.  Not that they tasted bad, i couldn’t keep from eating them.  Seriously, I think I gained poundage over the first 2 days they were sitting on my counter.  The problem is that they did not seem to have the pocket that pitas are supposed to have.  I think the problem is that I did not make the dough disks flat enough.  They were roughly 1/4-inch thick, but I think they needed to be much thinner.  Next time (which will be soon I’m sure) I’ll thin them out and update this post.  Despite that, they were awesome.  I have one left.  I’m currently planning it’s funeral.  In my belly.

TAKE 2:  I rolled them flatter and KAZAM, actual pitas!  Full of cheese and meats.  YUM.