Tuesday Recipes

Enjoy!

CHAI SPICE CINNAMON ROLLS

This comes from The Baker Chick, otherwise known as Audra. I highly recommend her e-newsletter!

Audra wrote, “This recipe was developed for Clabber Girl Baking Powder, the thoughts and opinions are always 100% my own!” Yield: 6 large buns

To view this online, go to http://www.thebakerchick.com/2014/12/chai-spice-cinnamon-rolls/.

Ingredients

For the Dough:

1 (.25 ounce) package active dry yeast

2 1/2 cups flour

2 tablespoons melted butter

1 cup warm milk

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons brown sugar

For the Filling

2 tablespoons of butter, softened

1 teaspoon cinnamon

1/2 teaspoon cardamon

1/2 teaspoon allspice

1/2 teaspoon cloves

1 1/2 teaspoons ginger

1 cup brown sugar

For the glaze

3 tablespoons of melted butter

1/2 cup powdered sugar

1/4 teaspoon cardamon

splash of milk

Extra butter for greasing bowl and pan

Instructions

In a large bowl combine the yeast, 2 cups flour, baking powder and salt. Stir together and then add the butter and milk. Use a spatula to stir until a shaggy dough has formed.

Turn the dough onto a lightly floured surface and knead until the dough is smooth and elastic, adding more flour as needed (I added another 1/2 cup.)

Transfer dough to a lightly buttered bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.

Meanwhile stir together the brown sugar & filling spices and set aside.

Prepare a mega muffin tin by buttering each well. Set aside.

When the dough has proofed. Roll it to a 9x12 rectangle on a floured surface. Spread with the butter and then evenly sprinkle the filling all over. Roll the dough, starting on one of the short ends. Pinch to seal.

Use a serrated knife to cut into 6 equal pieces. Place each roll into a muffin tin well. Cover with the cloth and allow to proof for another 20-30 minutes or until doubled (They will be totally poofy at this point.)

Bake at 375F for 15 minutes or until golden brown.

For the glaze:

Whisk together the melted butter, powdered sugar, cardamon & milk. Add a teeny bit more milk if needed to reach drizzling consistency.

Serve warm.

Notes: I made these in a mega muffin tin, yielding 6 large buns. You could also use a regular 12-well muffin tin or even a 8x8 baking pan.

VEGETARIAN LENTIL SOUP

This comes from Jolinda Hackett, About.com’s Vegetarian Food expert. Jolinda write, “Lentil soup is one of those recipes that should be in every cook's repertoire. Lentils are available in most grocery stores and are high in protein, healthy and very cheap. This vegetarian lentil soup recipe uses plenty of seasonings to perk up the soup, including thyme, bay leaves and a bit of lemon juice to brighten all the flavors. Enjoy this traditional and warming dish!

“I always recommend using sea salt or kosher salt for the best flavor, and this recipe is no exception. Trust me, it makes a difference.

“This lentil soup is vegetarian, vegan, low-calorie and low-fat, and with all those lentils, it's also surprisingly high in protein, with nearly 19 grams per serving. If you use a fresh homemade vegetable broth, this recipe is also gluten-free.” Prep Time: 5 minutes; Cook Time: 50 minutes; Total Time: 55 minutes; Yield: 4 servings of lentil soup

To view this online, click here.

Ingredients

1 tsp vegetable oil (canola oil, sunflower oil or any kind of cooking oil)

1 onion, diced

1 carrot, sliced

4 cups vegetable broth (or use a combination of water and vegetable bouillon cubes)

1 cup dry lentils (you want regular brown lentils - NOT red lentils to make this soup!)

1/4 tsp dried thyme

2 bay leaves

dash salt and pepper, to taste

2 tsp lemon juice (optional, but delicious)

Preparation

In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.

Add the vegetable broth, lentils, thyme, bay leaves and a dash of sea salt or kosher salt and black pepper (you can always add more later when you taste the soup).

Reduce heat to a simmer. Cover and cook your soup until the lentils are soft, about 45 minutes.

Remove bay leaves and stir in lemon juice before serving.

The lemon juice is optional, but it just helps to bring out all the other flavors a bit more.

Taste, and and season with a bit more salt and pepper to taste, or, serve as is and allow everyone to season as they prefer.

Makes 4 servings of lentil soup.

COOKIE BUTTER LAVA CAKE

This comes from Tablespoon.com, and begins, “You already love lava cakes. With this sweet, spiced version, life is about to get sooo good.” Prep Time: 10 minutes; Total Time: 25 minutes; makes 4 servings.

To view this online, click here.

Ingredients

2 cups powdered sugar

1 cup cookie butter

3 eggs

1/4 cup water

Directions

Preheat oven to 425ºF.

In a stand mixer, beat 1 3/4 cups powdered sugar and cookie butter until smooth.

Add eggs one at a time, beating until smooth and creamy. Add water and mix until fully combined.

Spoon batter evenly into four 6-oz. ramekins (which have been lightly coated with nonstick cooking spray).

Bake for 12-15 minutes, or just until the edges have set and the centers are soft (but not jiggly). Dust with powdered sugar. Serve immediately.

TARRAGON CHICKEN

This comes from Nigella Lawson in The New York Times cooking e-newsletter. Nigella wrote, “I hesitate even to call this a recipe. Don't think of that sauce-heavy French traditional dish, but rather a quick way of infusing poultry with a liquorish herbal hit of summery freshness. You can marinate it in the fridge all day in advance, but if planning ahead is not one of your strengths, then know that even half an hour at room temperature does its bit.” Time: 1 hour; makes 4 servings.

To view this online, click here.

Ingredients

1 3- to 4-pound chicken

3/4 cup chopped fresh tarragon

Juice and grated zest of 1 lemon

1/2 cup olive oil

Malden salt or other flaky sea salt

Preparation

Butterfly chicken by placing it breast-side down and, using kitchen shears, cutting along both sides of backbone and through small rib bones. Discard backbone, and place chicken in a large plastic bag with zipper. Add 1/2 cup tarragon, the lemon juice and zest, and olive oil. Expel as much air as possible from bag, and make sure marinade coats chicken. Refrigerate for at least 1/2 hour and up to 24 hours.

Heat oven to 450 degrees. Place chicken in a roasting pan, spread flat, breast side up. Roast until skin is crisp and golden, 35 to 45 minutes.

Sprinkle with salt to taste, and cut into 8 serving pieces. Transfer to a platter, and garnish with remaining tarragon. Serve, if desired, with salad and roasted potatoes.

BAKED PENNE WITH ROASTED VEGETABLES

This comes from Giada De Laurentiis of The Food Network’s Everyday Italian. Total Time: 1 hr 5 min; Prep: 25 min; Cook: 40 min; Yield: 6 servings; Level: Intermediate

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/baked-penne-with-roasted-vegetables-recipe.html?oc=linkback.

Ingredients

2 red peppers, cored and cut into 1-inch wide strips

2 zucchini, quartered lengthwise and cut into 1-inch cubes

2 summer squash, quartered lengthwise and cut into 1-inch cubes

4 cremini mushrooms, halved

1 yellow onion, peeled and sliced into 1-inch strips

1/4 cup extra-virgin olive oil

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

1 tablespoon dried Italian herb mix or herbs de Provence

1 pound penne pasta

3 cups marinara sauce (store bought or homemade)

1 cup grated fontina cheese

1/2 cup grated smoked mozzarella

1 1/2 cups frozen peas, thawed

1/4 cup grated Parmesan, plus 1/3 cup for topping

2 tablespoons butter, cut into small pieces

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

POT ROAST STIR-FRY

This comes from The Food Network Kitchen. It starts off, “This budget-friendly recipe takes the flavors and elements of a traditional pot roast and reinterprets it as a quick-cooking stir-fry. Half a pound of beef makes enough for four!” Total Time: 45 min; Prep: 15 min; Inactive: 15 min; Cook: 15 min; Yield: 4 servings; Level: Easy

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/pot-roast-stir-fry.html?oc=linkback

Ingredients

8 ounces beef sirloin, thinly sliced

1 1/2 teaspoons cornstarch

Kosher salt and freshly ground black pepper

4 ounces small red bliss potatoes, sliced into 1/8-inch-thick half-moons

1 cup low-sodium beef broth

1/2 teaspoon soy sauce

3 tablespoons plus 1 teaspoon vegetable oil

4 ounces cremini mushrooms, sliced

2 medium carrots, sliced into 1/8-inch coins

1 stalk celery, cut into 1/8-inch-thick slices

1 clove garlic, minced

1 tablespoon tomato paste

1 tablespoon unsalted butter

1 tablespoon chopped fresh parsley

6 ounces wide egg noodles, cooked and buttered, for serving

Directions

Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper. Rest at room temperature for 15 minutes.

Place the potatoes and 1 teaspoon salt in a large skillet, and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside for a later use. Rinse the skillet and wipe dry.

In a small bowl, whisk together the broth, soy sauce, the remaining 1 teaspoon cornstarch and 1/4 teaspoon salt until the cornstarch dissolves.

Heat 1 tablespoon of the oil in the reserved skillet set over medium-high heat. Add the mushrooms in one layer, season with salt and pepper and do not stir. When the mushrooms are nicely browned on the bottom, 2 to 3 minutes, remove to a large bowl. Add 1 tablespoon and 1 teaspoon of the oil to the pan and spread out the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, and toss in the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it turns a shade darker, 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch gets in the pan. Return the beef, mushrooms and potatoes to the pan. Simmer until the sauce thickens and the flavors are incorporated, 2 minutes. Check for seasoning and adjust if necessary. Remove from the heat and stir in the butter and parsley. Serve with the buttered egg noodles.