Cook Once, Eat Twice!

Today, it rained... and rained.... and rained.  I love rain.  I love the sound of thunder.  What does that have to do with cooking?  Well, it was really pouring today and I didn't want to get out in it.  I was thinking this morning how glad I was that I decided to grocery shop yesterday and not today. So... I decided to turn off the air conditioner, open the windows, open the patio door, and get to cooking.

And cook, I did.  Sometimes the mood just hits me and this was one of those days and I have a busy week coming up, so I'll be glad I decided to do this later!

I started out by getting a chuck roast into the crock pot, loaded with lots of flavorful gravy.  I'm adding carrots and baby gold potatoes and onion to it.  I'll serve it up like that the first time, then with the leftovers, I'll cut the meat and veggies into smaller pieces and make some hand pies with it later in the week.

While the roast was cooking away, I made a pot of spaghetti sauce that will be served with pasta the first time and then later, I'll use it in a cast iron skillet deep dish pizza.

Then I cooked a double batch of taco meat, which will first be used for tacos and then later I'll make some nice taco salads with the leftovers.

So that takes care of 6 meals, and that means with minimal prep I will have dinner served up in a flash for six days.  I think on day 7 I'll be dining out, and if I know me, it may well be breakfast, which is one of my favorite things to have for dinner!

Easy Cinnamon Quick Bread

Getting tired of cinnamon-based recipes isn't something that happens to me.  I really like cinnamon!  I have multiple recipes for cinnamon quick breads, but here's a simple one that's moist and delicious.  It makes 2 loaves.

For the batter:

1 cup salted sweet butter, softened to room temperature

2 cups granulated white sugar

2 eggs at room temperature

1 teaspoon pure vanilla extract

2 cups buttermilk (or 2 cups milk plus 2 tablespoons vinegar or lemon juice)

4 cups flour

2 teaspoons baking soda

1/8 teaspoon salt

Optional:  1/2 cup finely chopped pecans

Cinnamon/sugar mixture: (divided use)

1 cup sugar

1 tablespoon plus 1 teaspoon ground cinnamon 

 

Directions:

In a large bowl, combine butter, 2 cups of sugar, beat until smooth:

Combine the flour, baking soda, and salt and stir together in a separate large bowl:

In a medium sized separate bowl, combine 1 cup of sugar and the cinnamon and stir well, set aside.  

I don't actually measure the sugar and cinnamon, I just prepare a bowl of it.  I use more than the recipe calls for, since I also coat my pans with it.  Plus, I just like MORE!!!

Combine the eggs, buttermilk and vanilla extract together in yet another bowl, whisking together well.

Add the egg mixture to the butter mixture, one half at a time and beat until smooth.

Then add half the flour mixture to the liquid ingredients and beat until smooth, scraping the sides and bottom of the bowl.  Add the remaining flour mixture and beat again until smooth and scrape down the bottom and sides of the bowl again.

The batter will be thick, and should be smooth, like this:

Spray the two loaf pans generously with butter flavored non-stick cooking spray and spoon 2 heaping tablespoons of the cinnamon/sugar mixture into each pan.  Swirl to coat completely. Use as much of the cinnamon/sugar mixture as necessary to coat completely, and empty any excess remaining in the pans back into the original sugar/cinnamon mix bowl. You can add a teaspoon of flour to the coating mixture if you wish, but I never do and they never stick if you don't leave them in the pan for more than 8 to 10 minutes before you turn them out. OR... just flour them if you want, but the cinnamon/sugar method is awesome! The original recipe calls for just the spray and flour.

                             

Once the pans are coated, they should look like this:

Spoon 1/2 of batter (1/4 of it for each pan) into the loaf pans and gently spread to cover the bottom evenly: 

Using about half of the remaining cinnamon/sugar mixture, sprinkle it over the top of the batter.  (add the finely chopped pecans here if you are using them... just sprinkle them evenly over the sugar layer):  If you're like me and want to go heavier on the cinnamon/sugar mixture, make more!!!

Divide the remaining batter between the two pans, using half of it in each; gently spread evenly, and then sprinkle each with half of the remaining cinnamon/sugar mixture:

Using the handle of a wooden spoon, a butter knife, a chopstick, a skewer... or whatever you want to use, lightly swirl the tops of each loaf pan.  Don't get all the way to the bottom of the pan when you do this, just go about half way in:

Bake on the center rack at 350 degrees for about 45 to 50 minutes, or until a tester comes out clean.  All ovens vary, so start checking at around 40 minutes to avoid over-baking, which will deplete moisture.  



After removing from the oven, allow to cool at room temperature for 8 minutes, then before attempting to remove the loaves from the pan, shake them side to side until you see the loaves release.  

You could stop there, but I never do... here's what I like to do next, but you don't have to do this.... 

I like to brush the tops generously with melted butter and then sprinkle more cinnamon/sugar mixture over the top while they are still warm:




Then turn them out and place on a wire rack to cool completely before wrapping in foil. 

Here's what you end up with to enjoy!!



Note:  Sometimes I pour a thin layer of melted butter over the center batter in the pan before I sprinkle the cinnamon/sugar mixture onto it and add the rest of the batter on top.  I like what it does... adds a little moisture and makes the mixture taste even better!  The recipe doesn't say anything about that....

Nothing wrong with having a slice of this anytime at room temperature, but it's so good with butter spread on top and warmed in the microwave for about 20 seconds, and it's great with coffee too!