Pretty Good Rolls

I can make some great whole wheat bread.  It is heavenly.  I cannot however make rolls.  I do not like a heavy roll.  I've never had a whole wheat roll that I thought was even descent. I know- it's a personal preference.  So I am focusing on half and half rolls.  My family really liked these rolls.  They had the yummy nutty flavor of whole wheat without being heavy.  

4 tsp. active dry yeast

1/2 c. warm water

2 c. milk, scalded and cooled to lukewarm

3 Tbl. of melted butter, slightly cooled

1/2 c. sugar 

4 cups  whole wheat flour  (up to 1 cup more if needed)

3 cups bread flour

2 whole eggs

2 tsp. salt

Dissolve yeast in warm water with a teaspoon of sugar; let stand until frothy.  Combine yeast mixture, milk, 1/2 cup sugar and enough flour to make a medium batter (about the consistency of pancake batter).  Beat thoroughly.  Add melted butter, eggs and salt.  Beat well.  Add enough flour to form a soft dough.  You just want it to pull away from the sides and then some.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a large bowl.  Knead dough until smooth and satiny and put in greased bowl; turn over to grease top.  Cover and let rise in a warm place until double in bulk.  Punch down.  Turn out onto a floured board.  Divide into portions for shaping; let rest 10 minutes.  Shape dough into desired forms.  Place on greased baking sheets.  Let rise until doubled.  

Bake at 350 degrees for 10-15 minutes or until golden brown.  Baste immediately with butter.  Yield: 5 to 6 dozen.  

Ham and Egg Crepe Squares

from www.framedcooks.com

INGREDIENTS

1 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1 1/2 cups milk

4 large eggs

3 tablespoons melted butter

9 thin slices ham

9 eggs

Chopped fresh parsley

DIRECTIONS

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.

2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.

3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another 1-2 minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.

4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place ham slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.

Recipe adapted a bit from Everyday Food

Blueberry Coconut Pecan Breakfast Cookies

from www.kumquatblog.com

Blueberry Coconut Pecan Breakfast Cookies

1 1/2       cups gluten-free rolled oats

1             cup unsweetened coconut flakes 

1             tablespoon golden flaxmeal

1/2          teaspoon salt

3/4          cups coarsely chopped pecans

1/2          cup dried blueberries

3             very ripe bananas, mashed

1/4          cup coconut oil, warm enough to be liquid

1             tablespoon agave nectar

1             teaspoon vanilla extract

Cooking spray

Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.

Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.

Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

Yield: about 15 cookies.

No-Bake Energy Bites

from www.gimmesomeoven.com

No-Bake Energy Bites 

Ingredients:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 1 cup toasted coconut flakes
• 1/2 cup chocolate chips
• 1/2 cup peanut butter
• 1/2 cup ground flaxseed
• 1/3 cup honey
• 1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls of whatever size you would like.  (Mine were about 1″ in diameter.)  Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Ali’s Tip:

Substitution ideas can abound for just about any of these ingredients!  Feel free to substitute in your favorite nut butter (almond butter, sunflower seed butter, etc.) for the peanut butter.  And you could also add in some wheat germ in place of some or all of the flaxseed.  I would caution, though, against substituting agave nectar for the honey, as the honey’s thickness helps hold things together.

Some other fun substitutions for the chocolate chips (or an addition to them) could include:

• chopped dried fruit (apricots, dates, raisins, etc.)
• dried berries (cranberries, cherries, etc.)
• chopped almonds, pecans, or sunflower seeds
• other chips (butterscotch, dark chocolate, milk chocolate, etc.)

Update: Many of you in the comments have asked about substitutions for other ingredients.  The joy of these bites being “no bakes” is that this recipe is super flexible.  If you end up needing to omit one of the dry ingredients (such as coconut or flax), just add in some extra of whatever other dry ingredient is remaining (for example, the oats).  If you feel like your energy bites are too dry, just add in extra honey or peanut butter.  Enjoy!!!

Source: Slightly adapted from Smashed Peas & Carrots.

Chicken Spicy Hawaiian Teriyaki Rice Bowl with Rumbi Rice

SO happy we found this recipe at Fav Family Recipes.  It was so good.  The coconut rice was delicious and the plethora of crunchy fresh vegetables was divine!  A little of the sauce goes a long way so use it sparingly.

This recipe is for the Chicken Spicy Hawaiian Teriyaki Rice Bowl with Rumbi Rice. If you don’t like Rumbi rice, of course you can serve it with regular rice, brown rice, or noodles..

(makes about 4 bowls)

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don’t have a rice cooker… Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid — if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida’s, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it)

Potato Nachos

These were so good we will definitely be adding them to our rotation.  All the kids liked them too!

Potato Nachos

6 large potatoes, cut into wedges (I used a combination of sweet potatoes and Yukon)
3 T olive oil
1 egg white
1/2 t chili powder
1/4 t paprika
3/4 t kosher salt
1 t lime juice

1 can black beans, drained and rinsed

3 cups shredded Colby jack cheese or cheddar

3 green onions, thinly sliced and ends trimmed

Sweet peppers, diced

guacamole

sour cream

salsa

 

Combine the olive oil, egg white, chili powder, paprika, salt and lime juice in a small mixing bowl and whisk until completely combined.  Toss with the potatoes, ensure to evenly coat them, and spread the potatoes out in a single layer on a well-oiled baking sheet.  Bake at 400 for 45 minutes, or until golden brown with a crispy exterior.

Remove from oven and cover with cheese, black beans and green onions.  Place the pan back in the oven for 5 minutes, or until cheese has thoroughly melted.

Garnish nachos with sour cream, guacamole and salsa, sweet peppers..or whatever else you want.

 

Banana Streusel Bread

Photo from Joy of Baking

Banana Streusel Bread 

2 cups all-purpose flour, or whole wheat

1/2 cup  brown sugar

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup pecans, coarsely chopped

1 - 5.5 ounce (155 gram) package of Werther's Original Chewy Caramels, coarsely chopped

2 ripe large bananas, mashed

2 large eggs lightly beaten

1/2 cup  unsalted butter, melted and cooled

1/3 cup yogurt (can use plain, vanilla, or caramel flavored yogurt)

1 teaspoon pure vanilla extract6

Preheat oven to 350 degrees F  and place the rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch)  Set aside.
In a large bowl combine the flour, sugar, baking powder, baking soda, salt, 2/3 cup of pecans, and half of the chopped caramels. 

In a medium-sized bowl combine the mashed bananas, eggs, melted butter, yogurt, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter is thick and chunky. (The important thing is not to over mix the batter. Over mixing the batter will yield a tough, rubbery bread.) Scrape the batter into the prepared pan and sprinkle remaining 1/3 cup of pecans and chopped caramels over the top of the batter. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, 50 -60 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.

Makes one - 9 inch loaf.

recipe adapted from Joy of Baking

Lemon Souffle Pancakes

These were light and fluffy and we loved the lemon flavor.  Don't forget to whip the egg whites- that is what makes them nice and fluffy.


3/4 cup                   Buttermilk (or use milk with a little lemon juice)
2                             Egg yolks
3 tsp                       Grated Lemon zest
2 tbsp                     Lemon Juice
1 tsp                       Vanilla Extract
25g                         Butter (melted)
3/4 cup                   Whole wheat flour
1 tsp                       Baking powder
3 tbsp                     Sugar
A pinch                  Salt
2                            Egg whites

To serve
Strawberries, halved
1 tbsp            Honey
Powdered sugar for dusting

Method :

1. Mix egg yolks, milk, vanilla extract, lemon juice and lemon zest together in a bowl. Add melted butter and mix well.

2. Sift flour, baking powder, sugar and salt into a large bowl. Make a well in the center of the  flour mixture and pour in (1) gradually and mix flour with milk mixture until the dry ingredients are moistened. Be careful not to overmix.

3. Place egg white in a clean bowl and beat until soft peaks are formed.  Fold in egg white into (2).

4. Melt a small portion of butter in a heated non-stick frying pan.  Place 2 tbsp of the batter from (3) into the pan. Cook until the cake turns golden brown on the underside and looking dry on the edges. Flip over and continue to cook the other side.  transfer to a plate and keep warm while cooking remaining batter.

5. Toss fresh strawberries with honey and a light dusting of powdered sugar.  Or just use your favorite syrup.  I didn't think they needed anything but a little butter.

Vegetable Alfredo Soup

Vegetable Alfredo Soup

2 1/2 c. water
3 t. chicken boullion
1 T. parsley
salt & pepper
1 small onion, chopped
1 c. diced carrots

1 cup broccoli florets 

1 cup peas
2 small potatoes, peeled & diced
1 jar Alfredo Sauce (plain Alfredo)
1 8 oz. pkg. cream cheese
1/2 c. heavy cream
1/4 c. parmesan cheese

Bring water, boullion, salt & pepper, and parsley to boil in a large pot. Add vegetables and simmer until tender. In a medium saucepan, warm sauce, cream cheese, heavy cream, and parmesan cheese on medium heat until combined. Add to vegetable mixture.  Serve with bread.

I doubled this for my family but only used 1 jar of Alfredo Sauce.   The recipe also called for 1 cup of chopped ham- but I just did straight vegetables.  I also added a lot more vegetables than the original recipe.  It was really good.  I imagine it is also not very good for you- with all the cream.  But for every once in awhile it was decadent and delicious!   I took it to a RS luncheon and it was a hit.

Creme Brulee

Creme Brulee is my all time favorite dessert- but I have never tried to make it.  It was incredibly easy and so good.  I love the creamy pudding and the crunchy topping.

Ingredients

• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1 cup vanilla sugar, divided (used regular sugar-couldn't find "vanilla" sugar)
• 6 large egg yolks
• 2 quarts hot water

Directions

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. If you don't have a torch just move your oven rack to the top and turn your oven on to high broil.  Watch carefully until it is browned how you would like it.  Allow the creme brulee to sit for at least 5 minutes before serving.