BROWN AND SERVE DINNER ROLLS
Tuesday, January 14, 2014
This recipe is just in time for the holidays and could not be easier. The dough goes together in the stand mixer (or bread machine) and only has to raise once. PARTIALLY bake the rolls (for about 10 minutes) then freeze them for later use.
When its time for dinner, pop them into the oven and finish baking them (no need to defrost). Youll know they are done when they turn golden.
This technique insures great FRESH yeast rolls at ALL dinners. It is also a HUGE TIME SAVING RECIPE during busy holidays; it makes a dozen rolls. As "Empty Nesters" it is nice to be able to bake just two or three rolls.
2 cups all purpose flour (divided) (see note)
1 envelope dry active yeast (I use 1 tablespoon)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
Mix 3/4 cup flour, yeast, sugar and salt in the bowl of your stand mixer. Heat the milk, water and butter in the microwave for about 30 seconds, or just until it is "baby bottle warm". Add it to the flour mixture and beat with mixer for 2 minutes.
Add another 1/4 cup of flour and beat on high for another 2 minutes. Stir in enough of the remaining flour to make a soft dough.
NOTE: This recipe calls for 2 cups flour (total), but it takes me 2+ 1/2 cups. Since the moisture content of flour is always different (brand to brand and climate to climate), I suggest that you put in the 2 original cups of flour and then see how the dough looks. If its still very sticky, add a little more flour.
Knead the dough (with dough hook or by hand) for about 8 minutes; at the end of 8 minutes, the dough should come away from the sides of the bowl cleanly.
Cover with plastic and let it rest for 10 minutes. Divide dough into 12 pieces and shape into balls. Place in greased cupcake pans. Mist the top of the rolls with vegetable spray and cover loosely with plastic. Let rise until double (this dough rises very quickly and it only takes mine 30 minutes to rise).
Bake at 375 for 16 to 20 minutes (if you are going to eat them right away)or until golden brown. If you are going to freeze them as Brown and Serve Rolls, only bake them half way; cool then freeze.
Just before you serve these rolls, and while they are still hot, brush with butter.
Read More..
When its time for dinner, pop them into the oven and finish baking them (no need to defrost). Youll know they are done when they turn golden.
This technique insures great FRESH yeast rolls at ALL dinners. It is also a HUGE TIME SAVING RECIPE during busy holidays; it makes a dozen rolls. As "Empty Nesters" it is nice to be able to bake just two or three rolls.
2 cups all purpose flour (divided) (see note)
1 envelope dry active yeast (I use 1 tablespoon)
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter
Mix 3/4 cup flour, yeast, sugar and salt in the bowl of your stand mixer. Heat the milk, water and butter in the microwave for about 30 seconds, or just until it is "baby bottle warm". Add it to the flour mixture and beat with mixer for 2 minutes.
Add another 1/4 cup of flour and beat on high for another 2 minutes. Stir in enough of the remaining flour to make a soft dough.
NOTE: This recipe calls for 2 cups flour (total), but it takes me 2+ 1/2 cups. Since the moisture content of flour is always different (brand to brand and climate to climate), I suggest that you put in the 2 original cups of flour and then see how the dough looks. If its still very sticky, add a little more flour.
Knead the dough (with dough hook or by hand) for about 8 minutes; at the end of 8 minutes, the dough should come away from the sides of the bowl cleanly.
Cover with plastic and let it rest for 10 minutes. Divide dough into 12 pieces and shape into balls. Place in greased cupcake pans. Mist the top of the rolls with vegetable spray and cover loosely with plastic. Let rise until double (this dough rises very quickly and it only takes mine 30 minutes to rise).
Bake at 375 for 16 to 20 minutes (if you are going to eat them right away)or until golden brown. If you are going to freeze them as Brown and Serve Rolls, only bake them half way; cool then freeze.
Just before you serve these rolls, and while they are still hot, brush with butter.
BBQ Chicken Pizza
Monday, January 13, 2014
Generally, my favorite pizza is the traditional Margherita. Though now running a close second is this BBQ Chicken version I fashioned for dinner last night. Despite a tough fought battle, without a doubt the best pizza ever is still of the thin crackly crust variety simply topped with fresh tomato sauce, verdant sweet basil and mild fresh mozzarella with a few shards of Parmesan tossed on for good measure. A while back, however, I was intrigued by the idea of using my leftover BBQ chicken to recreate a more famous version, I think made popular by California Pizza Kitchen. My incarnation used smoky bbq sauce, a combination of mild mozzarella and smoked gouda, sweet peppers, onions, and jalapeno slices. It was simply decadent! Now, I go out of my way to have plenty of left over chicken just so I can look forward to my new (almost) favorite pizza, the BBQ Chicken Pizza.
To assemble the pizza, spread the dough with the BBQ sauce or other sauce of your choice. Top with leftover bbq chicken or other shredded chicken such as a store bought rotisserie. Place several slices of fresh mozzarella on with some smoked gouda, sliced sweet onion, sweet peppers, spicy pickled jalapenos and a grating of Parmesan cheese. Bake in a hot 500 degree oven for approximately 15-20 minutes. Let cool slightly before slicing and eating.
Basic Pizza Dough adapted from a recipe by Chris Bianco in "The Gourmet Cookbook"
1 (1/4-ounce) package active dry yeast
1 3/4 cups unbleached all-purpose flour, plus more for kneading and dredging
3/4 cup warm water
1 1/2 teaspoons salt
1 1/2 teaspoons olive oil
Stir together yeast, 1 tablespoon flour, and 1/4 cup warm water in a measuring cup and let stand until surface appears creamy, about 5 minutes.
Stir together 1 1/4 cups flour and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water and stir until smooth. Stir in enough remaining flour (about 1/2 cup) so dough comes away from the sides of the bowl.
Knead dough on a dry surface with lightly floured hands (reflour hands when dough becomes too sticky) until smooth, soft, and elastic, about 8 minutes. Form into 4 balls for individual pizzas and put on a lightly floured surface and generously dust with flour. Loosely cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/4 hours.
To shape the dough, do not punch down. Carefully dredge 1 ball of dough in a bowl of flour to coat and transfer to a dry work surface. Holding one edge of dough in the air with both hands and letting the bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing the weigh of dough to stretch to roughly 4 inches. Transfer to a floured tray and work edges with fingers to get desired shape. Let side on tray for about 15 minutes before preparing as desired.
Spring Veggie Dip Gluten Free and Vegan
Sunday, January 12, 2014
 |
| Karina's gluten-free vegan veggie dip with carrot sticks. |
Living rootless is a mixed gift bag. There are no neighbors who know my history, or my family. Or even my name (unless they happened to glance by accident at the removable punch-label on our mailbox that sports our shared surname, one half of the story). I have no garden to weed. No leaves to rake. No fence to paint. I walk the city block unnoticed (flirting with invisible) in frayed men's Levi's and a four-year old sweatshirt. I do not mind the anonymity. I find it kind. It suits me. Like my faded Converse One Stars.
Read more + get the recipe >>
SANDRAS CAST IRON BLACKENED GRILLED FRESH TUNA
Saturday, January 11, 2014
 |
| My absolute favorite method to prepare blackened anything, i.e., this fresh tuna, halibut, chicken, steaks, and so on... |
Prep: 15 mins. |
Grill: 6 to 7 mins.
Posted by Sandra
INGREDIENTS
4 fresh tuna steaks, 6 to 8 ozs. ea. with skin removed (See Tips for other options)
2 lemons, cut into wedges
4 tablespoons unsalted butter, melted
Cooking spray
***Blackened Seasoning
1 tablespoon paprika
1 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 teaspoons kosher salt
METHOD
Preheat your BBQ grill to medium-high heat, (we use a charcoal grill).
In a small saucepan over low heat on the stove top, melt the butter, and set aside.
In a shallow dish, thoroughly mix the blackening spices.
Place a medium-sized cast iron skillet on the grill to heat it so it is very hot, while grill is covered.
Meanwhile, dry the tuna steaks with paper towels, and brush with melted butter, and generously press steaks into the blackening seasoning on each side. Be sure to press the spices into the tuna so most adheres during searing process. Spray both sides of tuna steaks with oil.
Place the tuna steaks on the hot cast iron skillet, and grill for 3 minutes without disturbing, just until the bottom become slightly blackened, and then turn the steaks over and grill for 3 minutes longer on other side (tuna is best served medium rare or it tends to be dry). Serve immediately with lemon wedges.
I like to serve my hot Blackened Tuna Steaks over a cold caesar salad as a complete entree: (See recipe @: Caesar Salad with Fresh Croutons)
~~~~~~~~~~~~~~~
Tips:
--Grill time/temperatures for alternatives are: Chicken breast (10 to 15 minutes per side = internal temperature should read 165 to 170 degrees); Fresh Salmon and Halibut (same as recipe above, except cook for 4 minutes on first side, and 3 to 4 minutes on other side = internal temperature should read 145 degrees.
--Also, I prefer to cook “blackened” recipes outdoors because you have to grill at such a high heat that it tends to set off indoor smoke alarms even with good internal ventilation.
Banana bread
Friday, January 10, 2014
Banana bread
Ingredients
- Flour 2 cups
- Baking powder 1 ½ tsp
- Baking soda ½ tsp
- Cinnamon ¼ tsp
- Nutmeg ground 1/8 tsp
- Eggs 2
- Bananas 4 to 5 mashed
- Sugar 1 cup
- Oil ½ cup
- Walnuts ¼ cup chopped
Method
- Grease bottom and sides of loaf pan, combine flour, baking powder, baking soda, cinnamon and nutmeg, in a bowl make a well in centre, in another bowl, combine eggs, mash bananas, sugar and oil, add this mixture all at once to flour mixture, stir just until moisten, batter should be lumpy, fold in nuts, spoon batter into tin, bake on 180 degrees for 40 to 45 minutes, cool in pan on a wire rack. Serve with cream.
SALAD DRESSING CLONE RECIPES
Thursday, January 9, 2014
It is BBQ season, that is for sure and what goes better with grilled "anything", than a fresh green salad?!? Ive posted these salad dressings before, however, Ive tweaked them again and this time I think they are perfect, well at least that is what picky-picky husband says.
Not only are they delicious, but they certainly save a lot of money and I feel good knowing exactly what is in my salad dressing!!
HIDDEN VALLEY RANCH CLONE
1 cup buttermilk (dont substitute)
2 tablespoons chopped parsley (or 2 tsp. dried)
¾ teaspoon black pepper
¾ teaspoon salt
½ teaspoon garlic powder (not garlic salt)
½ teaspoon onion powder (not onion salt)
2 large pinches dried thyme
Whisk together and chill overnight before using.
NOTE: Dont use this dressing right after you make it; it will NOT taste like ranch dressing. Something magical happens to it after it sits overnight...trust me!!
*****
We like Light House brand Thousand Island salad dressing (in the refrigerated veggie section) but the price has increased to nearly $4.50 for a small jar, which is crazy. The following recipe is VERY close to the original, I hope you like it... picky-picky husband loves it.LIGHT HOUSE THOUSAND ISLAND CLONE
3/4 cup mayonnaise (low cal is OK)1/4 cup ketchup
2 tablespoons sweet pickle relish
2 tablespoons finely minced celery
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh lemon juice
Whisk everything together and refrigerate at least a couple of hours before using.
*****
CATALINA SALAD DRESSING CLONE
1 cup vegetable oil (I used canola oil)2/3 cup ketchup
1/2 cup vinegar (I used red wine vinegar)
½ teaspoon onion powder (not onion salt)
½ teaspoon dry mustard powder
½ teaspoon celery seed
½ teaspoon chili powder
big pinch of paprika (not the spicy kind)
2 teaspoons salt
1/2 cup sugar
Place all ingredients in a blender (I used an immersion blender) and mix on high speed (salad dressing will really thicken up as you process it).
NOTE: Catalina needs a good whisk before using (if it has been in the fridge for a few days).
NOTE: All three of these salad dressings last an easy 10 days (or more) in the fridge.
NOTE: Catalina needs a good whisk before using (if it has been in the fridge for a few days).
NOTE: All three of these salad dressings last an easy 10 days (or more) in the fridge.
Gluten Free Goddess Zucchini Bread
 |
| Delicious gluten-free zucchini bread. |
Today's post will be short and sweet. I have no proper words for the complicated stew of thoughts and feelings stirring inside me. My heart breaks for every living soul touched by Aurora, Colorado's horrific tragedy. As we collectively sift through the debris and damage, my hope is that insight, wisdom and peace will prevail.
I am reprising a favorite recipe here on Gluten-Free Goddess. A cinnamon laced tea bread made with garden fresh zucchini.
I am reprising a favorite recipe here on Gluten-Free Goddess. A cinnamon laced tea bread made with garden fresh zucchini.
Subscribe to:
Posts (Atom)
