Pretzel Rolls
from How Sweet It Is (on Tasty Kitchen) and My Life as a Mrs.
Makes 8 buns
Ingredients:
– 1 1/2 cups warm water
– 1 package (1/4 Oz. Packet) Active Dry Yeast (not Quick Rise Yeast)
– 2 tsp. sugar
– 4 1/2 cups unbleached all-purpose flour
– 2 tsp. kosher salt
– 4 tbs. unsalted butter, melted
– 1/4 cup baking soda
– 1 egg, lightly beaten
– pretzel salt, to sprinkle on top
Directions:
1. In a bowl of a stand mixer fitted with the dough hook, add the warm water, sugar, and yeast. Stir and let sit for about 5-10 minutes until the mixture begins to foam. Add the flour, salt, and melted butter and mix with the dough hook until it is well-combined. Add the dough to an oiled bowl, cover with a towel and place in a warm place for one hour (I turned my oven on low and set the bowl on top).
2. Line a baking sheet with parchment paper or use a baking mat. If you are making buns, cut the dough into 8 pieces (each should weigh about 4-4.5 ounces) and place on a lightly floured surface. If you want to make bites or rolls, cut the dough into smaller pieces. To form each piece of the dough into a nice round piece, pull the sides all the way around and pinch to seal. Then, place the pinched side down on the floured surface, cup your hand and roll the dough in small circles until it is round and smooth. Place each piece on the baking sheet seam-side down at least one inch apart (you may need to use two pans), cover with a towel, and let rise another 30 minutes.
3. Preheat the oven to 425 degrees. In a large sauce pan, bring 2 quarts of water to a low boil. Lower the heat to a simmer and slowly add in the baking soda. Place 2-3 rolls at a time in the liquid seam-side down. Poach for 30 seconds on each side. Place back onto the baking sheet with the seam-side down. Repeat with the remaining rolls.
4. Brush the egg on each roll, covering all the way around. Sprinkle the pretzel salt on top. With a serrated knife, cut slashes on top or make an ‘X’. Bake for 15-20 minutes until golden brown.
Sunday, February 5, 2012
Tuesday, January 31, 2012
Zentz THAI Style Dinner
THAI Style Dinner
This a recipe that I got from my friend Renae Zentz.
Marinade for Tofu or Chicken:
1 cup apple cider vinegar—I like Braggs organic
1 cup soy sauce
2 TBSP olive oil, sesame oil, OR peanut oil
1-2 tsp curry paste—green, yellow, red, masman… choose a favorite
(Or use curry powder)
1 inch ginger root, grated (check the freezer door for ginger root)
2-4 cloves garlic, pressed
Optional ingredients: lime/lemon juice (use less vinegar), star anise
Tofu: Cube firm or extra-firm tofu and soak in marinade 10 min or more
Chicken: Slice boneless skinless chicken breasts and soak in marinade 10 min or more
(Both chicken and tofu can marinade overnight in the fridge)
GRAIN: Prepare long-grain brown rice, quinoa or rice noodles according to instructions
Vegetables:
Choose a 3 or more vegetables and have FUN cutting them up (or use fresh frozen :)
Group 1 needs a little more cooking time unless cut very small
Onion, diced
Celery, sliced on diagonal
Carrots, julienne peeled
Group 2, add after a few minutes
Broccoli, chopped
Cauliflower, chopped
Zucchini, julienne peeled
Crooked neck, chopped
Cabbage—red, green or napa
Snow peas, whole
Spinach, Beet tops—add these last
Frozen peas can be added right at the end
Heat 2 TBSP coconut oil or olive oil in skillet. Stir in vegetables, 1st group a few minutes, then 2nd group; pour some ( ½ cup) of the marinade over them, and cook until tender.
Season to taste with your favorites like green butter or pesto, curry powder, garam masala, tumeric, 5 Chinese spice, cumin. Set aside.
Stir-fry the Tofu:
Scoop equal parts of peanut butter and honey (½ cup) into hot skillet with ¼ cup coconut milk (2 coconut milk ice cubes). Add drained tofu and gently stir-fry for @ 5 min.
In large serving bowl, scoop noodles, then vegetables, then fried tofu on top. Garnish with chopped peanuts, flax seeds and cilantro.
This a recipe that I got from my friend Renae Zentz.
Marinade for Tofu or Chicken:
1 cup apple cider vinegar—I like Braggs organic
1 cup soy sauce
2 TBSP olive oil, sesame oil, OR peanut oil
1-2 tsp curry paste—green, yellow, red, masman… choose a favorite
(Or use curry powder)
1 inch ginger root, grated (check the freezer door for ginger root)
2-4 cloves garlic, pressed
Optional ingredients: lime/lemon juice (use less vinegar), star anise
Tofu: Cube firm or extra-firm tofu and soak in marinade 10 min or more
Chicken: Slice boneless skinless chicken breasts and soak in marinade 10 min or more
(Both chicken and tofu can marinade overnight in the fridge)
GRAIN: Prepare long-grain brown rice, quinoa or rice noodles according to instructions
Vegetables:
Choose a 3 or more vegetables and have FUN cutting them up (or use fresh frozen :)
Group 1 needs a little more cooking time unless cut very small
Onion, diced
Celery, sliced on diagonal
Carrots, julienne peeled
Group 2, add after a few minutes
Broccoli, chopped
Cauliflower, chopped
Zucchini, julienne peeled
Crooked neck, chopped
Cabbage—red, green or napa
Snow peas, whole
Spinach, Beet tops—add these last
Frozen peas can be added right at the end
Heat 2 TBSP coconut oil or olive oil in skillet. Stir in vegetables, 1st group a few minutes, then 2nd group; pour some ( ½ cup) of the marinade over them, and cook until tender.
Season to taste with your favorites like green butter or pesto, curry powder, garam masala, tumeric, 5 Chinese spice, cumin. Set aside.
Stir-fry the Tofu:
Scoop equal parts of peanut butter and honey (½ cup) into hot skillet with ¼ cup coconut milk (2 coconut milk ice cubes). Add drained tofu and gently stir-fry for @ 5 min.
In large serving bowl, scoop noodles, then vegetables, then fried tofu on top. Garnish with chopped peanuts, flax seeds and cilantro.
Homemade Gluten Free Pasta
Homemade Gluten Free Pasta
98g millet or 3/4 cups
33 g potato starch or 1/4 cup
2 g guar gum or 1 teaspoon
1/2 g xanthan gum or 1/4 teaspoon
1 whole egg
1 egg white
4 g olive oil or 2 teaspoons
For cooking pasta: 4 g of kosher salt or 2 heaping teaspoons
Bring a pot of water to boil.
In the bowl of a stand mixer sift flours together with gums. Make a well in the flour and add eggs and oil. Using the paddle attachment run mixer on medium speed for about 3 minutes until a soft dough forms. (you can also mix dough by hand but the stand mixer is quite fast).
Roll out dough between two sheets of parchment paper. With the pasta machine dial set at one pass the dough through the sheet pasta side. Pass it through again at the number two setting. And then pass it through the machine to cut into fettucine. (if you are rolling the dough by hand do so between two sheets of parchment and roll as thin as you possibly can prior to cutting into noodles).
Put two heaping teaspoons of kosher salt into boiling water.
Cook pasta in boiling water for 5 minutes until slightly al dente.
Drain and serve with some butter and a little truffle oil or truffle salt.
Here is what I am going to try next:
1. After reading other ratio rally ideas I am going to swap out the egg white for an egg yolk.
2. To achieve a lighter pasta (though this is quite good now) I am going to weigh a little bit of each whole grain flour that I have to see which one is lightest and I will use that instead of the millet. I chose millet first because it is a favorite of mine and it is the least expensive of the healthier flours. I also chose to use just two flours to keep ingredients to a minimum.
3. Once I find the lighter flour I will be making ravioli and celebrating. I haven’t had good ravioli since Adriattica closed way back when.
4. I may also try a 20 minute dough rest covered with a damp kitchen towel.
Stay tuned……
98g millet or 3/4 cups
33 g potato starch or 1/4 cup
2 g guar gum or 1 teaspoon
1/2 g xanthan gum or 1/4 teaspoon
1 whole egg
1 egg white
4 g olive oil or 2 teaspoons
For cooking pasta: 4 g of kosher salt or 2 heaping teaspoons
Bring a pot of water to boil.
In the bowl of a stand mixer sift flours together with gums. Make a well in the flour and add eggs and oil. Using the paddle attachment run mixer on medium speed for about 3 minutes until a soft dough forms. (you can also mix dough by hand but the stand mixer is quite fast).
Roll out dough between two sheets of parchment paper. With the pasta machine dial set at one pass the dough through the sheet pasta side. Pass it through again at the number two setting. And then pass it through the machine to cut into fettucine. (if you are rolling the dough by hand do so between two sheets of parchment and roll as thin as you possibly can prior to cutting into noodles).
Put two heaping teaspoons of kosher salt into boiling water.
Cook pasta in boiling water for 5 minutes until slightly al dente.
Drain and serve with some butter and a little truffle oil or truffle salt.
Here is what I am going to try next:
1. After reading other ratio rally ideas I am going to swap out the egg white for an egg yolk.
2. To achieve a lighter pasta (though this is quite good now) I am going to weigh a little bit of each whole grain flour that I have to see which one is lightest and I will use that instead of the millet. I chose millet first because it is a favorite of mine and it is the least expensive of the healthier flours. I also chose to use just two flours to keep ingredients to a minimum.
3. Once I find the lighter flour I will be making ravioli and celebrating. I haven’t had good ravioli since Adriattica closed way back when.
4. I may also try a 20 minute dough rest covered with a damp kitchen towel.
Stay tuned……
Sunday, January 29, 2012
Deluxe Crockpot Oatmeal
Deluxe Crockpot Oatmeal
(7 servings) Printable Version
1 cup quick cooking oats
2 cups milk
1/4 cup brown sugar
1 Tablespoon butter - melted
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup finely chopped apple
1/2 cup raisins and/or dates
1/2 cup chopped walnuts or almonds
Grease the inside of Crockpot. Throw all ingredients inside Crockpot and mix well. Cover and cook on low for 8 to 9 hours (*please see notes below). Stir before serving.
Great served with milk.
What could be better than waking up to the fresh aroma of a hearty morning meal wafting through the house? With aid of a Crockpot, it's easy to give the entire family a hot breakfast, regardless of when they drag themselves out of bed.
Mr Breakfast would like to thank Oatmeal Man for this recipe.
Recipe number 16. Submitted 4/12/2002.
Connect With Mr Breakfast:
MrBreakfast At FaceBook Mr Breakfast On Twitter
Latest Breakfast Lover Comments for Deluxe Crockpot Oatmeal
Overall Average Rating = 4 (out of 5)
Based on 35 votes.
View all 47 comments for this recipe.
Recipe Rating (out of 5):
You can use Quick Oatmeal, just make sure you leave the Crockpot on Warm over night. I double the recipe and added another 1/2 cup of milk because it didn't look like enough liquid. And don't forget to spray the sides of the Crockpot with Pam before you put in the ingredients. With all the notes I provided it turned out great and not to much liquid was leftover. Otherwise it was wonderful to wake up to this on a rainy morning in Portland, OR.
(7 servings) Printable Version
1 cup quick cooking oats
2 cups milk
1/4 cup brown sugar
1 Tablespoon butter - melted
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup finely chopped apple
1/2 cup raisins and/or dates
1/2 cup chopped walnuts or almonds
Grease the inside of Crockpot. Throw all ingredients inside Crockpot and mix well. Cover and cook on low for 8 to 9 hours (*please see notes below). Stir before serving.
Great served with milk.
What could be better than waking up to the fresh aroma of a hearty morning meal wafting through the house? With aid of a Crockpot, it's easy to give the entire family a hot breakfast, regardless of when they drag themselves out of bed.
Mr Breakfast would like to thank Oatmeal Man for this recipe.
Recipe number 16. Submitted 4/12/2002.
Connect With Mr Breakfast:
MrBreakfast At FaceBook Mr Breakfast On Twitter
Latest Breakfast Lover Comments for Deluxe Crockpot Oatmeal
Overall Average Rating = 4 (out of 5)
Based on 35 votes.
View all 47 comments for this recipe.
Recipe Rating (out of 5):
You can use Quick Oatmeal, just make sure you leave the Crockpot on Warm over night. I double the recipe and added another 1/2 cup of milk because it didn't look like enough liquid. And don't forget to spray the sides of the Crockpot with Pam before you put in the ingredients. With all the notes I provided it turned out great and not to much liquid was leftover. Otherwise it was wonderful to wake up to this on a rainy morning in Portland, OR.
Tuesday, December 20, 2011
Gluten-Free Irish Soda Bread
Gluten-Free Irish Soda Bread
1 1/2 cups white rice flour
1/2 cup tapioca flour
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.
This recipe is wonderful. I am allergic to wheat and milk and so I just addapted the buttermilk to rice milk with 1 T vinegar. Most of the bread recipes that I have tried have turned out crumbly, but amazingly, this one is very nice and chewy. This will defenantly go in my recipe book! Like others have said, it needs to be about a total of 35 to 40 minutes cook time.
1 1/2 cups white rice flour
1/2 cup tapioca flour
1/2 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup buttermilk
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and buttermilk . Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
Bake for 65 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.
This recipe is wonderful. I am allergic to wheat and milk and so I just addapted the buttermilk to rice milk with 1 T vinegar. Most of the bread recipes that I have tried have turned out crumbly, but amazingly, this one is very nice and chewy. This will defenantly go in my recipe book! Like others have said, it needs to be about a total of 35 to 40 minutes cook time.
Lentil Curry
Lentil Curry
1 cup lentils (colour irrelevent, I use red)
4 cups vegetable stock
1 medium onion (chopped)
3 garlic cloves (chopped or minced)
2 medium carrots (diced 1 cm)
2 celery ribs (diced 1 inch)
2 cups cabbage (1/2 small head, finely sliced)
1 (15 ounce) can diced tomatoes
2 teaspoons curry powder
3 tablespoons fresh cilantro
salt and pepper
Directions:
1
Rinse lentils in strainer and sort through, removing debris.
2
Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
3
Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
4
Add curry powder and mix to bring out its flavour.
5
Add rinsed and drained lentils, broth and tomatoes.
6
Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
7
Add cilantro and season with salt and pepper to taste.
8
Serve over rice / toast / etc.
9
Notes:.
10
I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
11
I play fast and loose with the quantities - very forgiving recipe.
12
Servings are a guess, I tend to make lots and use up all the vegies I can find.
1 cup lentils (colour irrelevent, I use red)
4 cups vegetable stock
1 medium onion (chopped)
3 garlic cloves (chopped or minced)
2 medium carrots (diced 1 cm)
2 celery ribs (diced 1 inch)
2 cups cabbage (1/2 small head, finely sliced)
1 (15 ounce) can diced tomatoes
2 teaspoons curry powder
3 tablespoons fresh cilantro
salt and pepper
Directions:
1
Rinse lentils in strainer and sort through, removing debris.
2
Heat 1 TBS broth in medium soup pot. Saute onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
3
Add garlic, carrots, celery, and cabbage. Continue to sauté for another couple of minutes.
4
Add curry powder and mix to bring out its flavour.
5
Add rinsed and drained lentils, broth and tomatoes.
6
Bring to a boil, reduce heat to medium low, and simmer uncovered until lentils and vegetables are tender, about 30 minutes.
7
Add cilantro and season with salt and pepper to taste.
8
Serve over rice / toast / etc.
9
Notes:.
10
I rarely have fresh cilantro so substitute 1-2TBS dried coriander. Usually end up forgetting it altogether though.
11
I play fast and loose with the quantities - very forgiving recipe.
12
Servings are a guess, I tend to make lots and use up all the vegies I can find.
Edamame Lo Mein
Edamame Lo Mein
1 (10 ounce) package rice noodles
2 cups frozen edamame (shelled)
1 teaspoon sesame oil or 1 teaspoon olive oil
4 green onions , sliced
1 cup mung bean sprouts
1 red bell pepper , sliced
1 small zucchini , grated
2 carrots , grated
1 portabella mushroom , sliced
3 tablespoons peanuts , chopped (optional)
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
1 garlic clove , crushed
1 lime, juice of
1 teaspoon ginger , minced, grated, ground
1 tablespoon peanut butter
2 tablespoons cilantro
Directions:
1
Prepare rice noodles according to package directions, adding edamame for the last 4-5 minutes of cooking time. Drain.
2
Meanwhile, in a large wok or pan, sautee the the veggies and peanuts in the oil.
3
Whisk the remaining ingredients together in a medium bowl to form the sauce.
4
Toss the noodles, veggies and sauce together. Garnish with cilantro.
Read more: http://thai.food.com/recipe/edamame-lo-mein-293541#ixzz1h9HlrM4w
1 (10 ounce) package rice noodles
2 cups frozen edamame (shelled)
1 teaspoon sesame oil or 1 teaspoon olive oil
4 green onions , sliced
1 cup mung bean sprouts
1 red bell pepper , sliced
1 small zucchini , grated
2 carrots , grated
1 portabella mushroom , sliced
3 tablespoons peanuts , chopped (optional)
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
1 garlic clove , crushed
1 lime, juice of
1 teaspoon ginger , minced, grated, ground
1 tablespoon peanut butter
2 tablespoons cilantro
Directions:
1
Prepare rice noodles according to package directions, adding edamame for the last 4-5 minutes of cooking time. Drain.
2
Meanwhile, in a large wok or pan, sautee the the veggies and peanuts in the oil.
3
Whisk the remaining ingredients together in a medium bowl to form the sauce.
4
Toss the noodles, veggies and sauce together. Garnish with cilantro.
Read more: http://thai.food.com/recipe/edamame-lo-mein-293541#ixzz1h9HlrM4w
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