The holidays are here, and the year is winding down. Where does the time go? Hanukkah begins this evening; Christmas and the Solstice are both next week. Happy Hanukkah for those who celebrate this holiday. Meanwhile, today's recipes. Enjoy!
BEEF BRISKET WITH HORSERADISH SAUCE
Makes 10 to 12 servings
Source: TBC
Find this recipe at: http://diabeticgourmet.com/recipes/html/1036.shtml
Ingredients
1 boneless beef brisket, flat cut (4 to 4-1/2 pounds)
1 tablespoon vegetable oil
2 medium onions, thinly sliced
3/4 cup beef broth
2 cloves garlic, crushed
1 to 2 tablespoons prepared horseradish
Directions
Heat oil over medium heat in stockpot until hot. Place brisket in stockpot; brown evenly. Remove brisket.
Add onions to same pan. Cook and stir 3 minutes or until crisp-tender. Pour off drippings. Return brisket, fat side up, to stockpot. Add beef broth and garlic; bring to a boil. Reduce heat to low; cover tightly and simmer 3 to 3-1/2 hours or until brisket is fork-tender.
Remove brisket; keep warm. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook, uncovered, 5 minutes or until reduced by half; stir in horseradish.
Carve brisket diagonally across the grain into thin slices. Serve with horseradish sauce.
Nutritional Information Per Serving: Calories: 373; Protein: 57 g; Fat: 13 g; Sodium: 213 mg; Cholesterol: 99 mg; Saturated Fat: 4 g; Dietary Fiber: 0.7 g; Carbohydrates: 4 g
OUR FAVORITE LATKE RECIPE
This comes from Ariela Pelaia, About.com's Judaism expert. Ariela calls this Our Favorite Latke Recipe. To view this, as well as a good explanation of latkes, click here. I learned a few things from reading Ariela's page.
Ingredients
7-8 large russet potatoes, peeled
1 1/2 medium onions
6 large eggs, beaten
3/4 cup matzo meal or bread crumbs
2 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
3/4 cup canola oil (for frying)
Applesauce and sour cream, for serving
Directions
Grate the potatoes and onion into a bowl or pulse in food processor (careful not to puree it). Drain any excess liquid from the bowl and add the eggs, matzo meal, salt and pepper. Mix all of the ingredients together to thoroughly combine them.
In a large skillet, heat the oil over medium-high heat. Spoon the latke mixture into the hot oil forming small pancakes, using 3-4 tablespoons of batter for each pancake. Cook until the underside is golden, about 2 to 3 minutes. Flip the latke over and cook until the other side is golden and the potatoes are cooked through, about 2 more minutes. One way to tell that your latkes are done is by sound: when it stops sizzling it’s time to flip it over. Allowing a latke to remain in the oil after the sizzling has stopped will result in greasy, oil-logged latkes (which is not what you want).
When done, remove the latkes from the oil and transfer them to a plate lined with paper towel to drain. Pat off the excess oil once they have cooled a bit, then serve hot with applesauce or sour cream.
SPINACH NOODLE KUGEL
This is from Giora Shimoni, About.com's Kosher Food expert. He wrote, “This Spinach Noodle Kugel makes a nice side dish for the Sabbath or holiday table. The fresh spinach and onions give it an old-fashioned, wholesome taste. The fresh ingredients also make this an economical dish.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes
To view this online, click here.
Ingredients
16 oz. fine noodles
16 oz. fresh spinach
2 Tbsp. oil
2 onions, finely chopped
6 eggs, beaten
3/4 cup oil
1 1/2 tsp. salt
Preparation
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch pan with non-stick cooking spray.
Cook noodles according to package directions (5-6 minutes). Rinse and drain. Place in a large bowl.
Wash spinach leaves. Remove stems. Place a small amount of water in a 4-quart saucepan. Add spinach. Cook over medium heat for 8-10 minutes. Drain well. Chop spinach and add to the noodles.
Heat 2 tablespoons of oil in a skillet. Saute onions until golden. Add to the noodles and spinach.
Add eggs, 1/2 cup oil and salt. Mix well.
Cook at 350°F for 35-45 minutes, or until the top of the noodle has started to brown.
NOODLE KUGEL
This comes from Dave Lieberman of Food Network's Good Deal with Dave Lieberman. Total time: 50 minutes; prep: 5 minutes; cook: 45 minutes. Yields 6-8 servings. Level: Easy.
To view online, click here.
Ingredients
1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins
Directions
Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 30 to 45 minutes.
RUGELACH
This is from Ina Garten of the Food Network's Barefoot Contessa. Total Time: 1 hr 55 min; Prep: 10 min; Inactive: 1 hr 30 min; Cook: 15 min; Yield: 4 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
8 ounces cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
CHALLAH
Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website. Yield: 1 large loaf; about 20 to 25 slices
Ingredients:
2 packages Fleischmann's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
Directions:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
Showing posts with label Challah. Show all posts
Showing posts with label Challah. Show all posts
Tuesday, December 8, 2015
Friday, April 10, 2015
Weekend Recipes
Finally, Friday! Don't know about you, but I'm ready for the weekend. Here are today's recipes. Enjoy!
BLUEBERRY-BANANA CREAM PIE
This comes from the infamous long-since-forgotten emailing list.
Ingredients
9” baked pie crust
2-3 bananas
1 cup sugar
1 (21 oz.) can blueberry pie filling
8 oz. cream cheese
2 tbsp. lemon juice
8 oz. Cool Whip topping
1/3 cup sugar
Directions
Cream 1 cup sugar, cream cheese and cool whip. Slice bananas over bottom and sides of baked pie shell. Spread creamed mixture over bananas. Mix pie filling, lemon juice and 1/3 cup sugar. Spoon on top of creamed mixture, leaving an edge of cream showing around the outside. Chill several hours. Keep refrigerated.
RISOTTO
Yield: 4 side-dish servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Ingredients
2 teaspoons virgin olive oil
1 small onion, chopped
1 cup Italian Arborio rice
2 cups Vegetable stock
1/4 teaspoon salt
Pepper to taste
2 tablespoons grated Parmesan or Romano cheese
Directions
In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, stirring, 2 to 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.
Nutritional Information Per Serving (1/4 of recipe): Calories: 136, Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg, Fat: 2 g; Diabetic Exchanges: 2 Starch/Bread
CARROT AND ZUCCHINI SOUP
This is from Fiona Haynes, who runs About.com's Low Fat Cooking blog. I've substituted vegetarian broth for the chicken broth that the original recipe lists.
Fiona writes, "Why settle for canned soup when you make your own heartier fresh-tasting soup without all those additives? This carrot and zucchini soup is pureed to make a deliciously filling soup to warm you on cool Autumn days. Enjoy with a slice of crusty whole-grain bread."
Cook Time: 30 minutes
Ingredients:
2 tsp olive oil
1 medium onion, finely chopped
1 lb carrots, peeled and sliced
1 lb zucchini, unpeeled and sliced
2 tsp curry powder
3 1/2 cups fat-free, low-sodium vegetable broth
1/4 cup freshly chopped parsley
Preparation:
Sauté onions in a soup pot for 5 minutes, or until softened. Add carrots and zucchini, followed by curry powder. Stir for 1-2 minutes. Add chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender. Add chopped parsley. Transfer soup to a blender and blend until smooth, working in two batches.
Makes 6 servings.
Per Serving: Calories 81, Calories from Fat 16, Total Fat 1.8g (sat 0.2g), Cholesterol 0mg, Sodium 65mg, Carbohydrate 13.4g, Fiber 4g, Protein 2.8g
BUBBLE AND SQUEAK
Another from a long-since-forgotten emailing list. The would have been good for St. Patrick's Day, though it would be good any time. Serves 4, in less than 30 minutes.
Ingredients:
1 ounce Butter
1 Finely chopped Onion
1 pound Cooked and mashed Potatoes
8 ounces Cabbage
6 slices Beef, cooked and finely chopped (optional)
Directions:
Melt the Butter in a large frying pan Add the Onion and fry for a few minutes until softened, stirring frequently Add the potatoes and Cabbage, if you are including the beef, add this as well Fry over a medium heat for 15 minutes until brown then serve.
This classic dish originally contained beef along with the left over cooked potatoes and cabbage, though today people don't generally bother with the meat. The name is apparently due to the sounds that are emitted during cooking, the vegetables bubble as they are boiled and then squeak in the frying pan.
ALL-IN-ONE CASSEROLE
From another long-since-forgotten emailing list. Quick, easy, yummy...And, if, like me, you're a vegetarian, there are great veggie crumbles to use in place of the meat.
1-2 lbs chopped meat, browned and drained
2-4 servings of either fresh or instant mashed potatoes, prepared ahead of time
1 large can green beans
1 large can creamed corn
1-2 cups shredded cheese for topping, optional
Preheat oven to 350 degrees.
Brown and drain meat. Place on bottom of 4-qt casserole dish. Add can of green beans on top of meat, then add creamed corned on top of green beans. Add potatoes on top and smooth over entire area. If desired, add cheese on top of the potatoes. Bake for approximately 30 minutes or until the cheese has melted.
CHALLAH
Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website. Yield: 1 large loaf; about 20 to 25 slices
Ingredients:
2 packages Fleischmann's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
Directions:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
BLUEBERRY-BANANA CREAM PIE
This comes from the infamous long-since-forgotten emailing list.
Ingredients
9” baked pie crust
2-3 bananas
1 cup sugar
1 (21 oz.) can blueberry pie filling
8 oz. cream cheese
2 tbsp. lemon juice
8 oz. Cool Whip topping
1/3 cup sugar
Directions
Cream 1 cup sugar, cream cheese and cool whip. Slice bananas over bottom and sides of baked pie shell. Spread creamed mixture over bananas. Mix pie filling, lemon juice and 1/3 cup sugar. Spoon on top of creamed mixture, leaving an edge of cream showing around the outside. Chill several hours. Keep refrigerated.
RISOTTO
Yield: 4 side-dish servings
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Ingredients
2 teaspoons virgin olive oil
1 small onion, chopped
1 cup Italian Arborio rice
2 cups Vegetable stock
1/4 teaspoon salt
Pepper to taste
2 tablespoons grated Parmesan or Romano cheese
Directions
In a medium-size non-stick saucepan, heat oil and saute onion until tender. Add rice and cook, stirring, 2 to 3 minutes. Add stock and salt. Bring to a boil, cover and simmer 20 minutes. Remove from heat. Turn rice into a warm dish and season with pepper. Garnish with cheese.
Nutritional Information Per Serving (1/4 of recipe): Calories: 136, Cholesterol: 1 mg, Carbohydrate: 26 g, Protein: 3 g, Sodium: 107 mg, Fat: 2 g; Diabetic Exchanges: 2 Starch/Bread
CARROT AND ZUCCHINI SOUP
This is from Fiona Haynes, who runs About.com's Low Fat Cooking blog. I've substituted vegetarian broth for the chicken broth that the original recipe lists.
Fiona writes, "Why settle for canned soup when you make your own heartier fresh-tasting soup without all those additives? This carrot and zucchini soup is pureed to make a deliciously filling soup to warm you on cool Autumn days. Enjoy with a slice of crusty whole-grain bread."
Cook Time: 30 minutes
Ingredients:
2 tsp olive oil
1 medium onion, finely chopped
1 lb carrots, peeled and sliced
1 lb zucchini, unpeeled and sliced
2 tsp curry powder
3 1/2 cups fat-free, low-sodium vegetable broth
1/4 cup freshly chopped parsley
Preparation:
Sauté onions in a soup pot for 5 minutes, or until softened. Add carrots and zucchini, followed by curry powder. Stir for 1-2 minutes. Add chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender. Add chopped parsley. Transfer soup to a blender and blend until smooth, working in two batches.
Makes 6 servings.
Per Serving: Calories 81, Calories from Fat 16, Total Fat 1.8g (sat 0.2g), Cholesterol 0mg, Sodium 65mg, Carbohydrate 13.4g, Fiber 4g, Protein 2.8g
BUBBLE AND SQUEAK
Another from a long-since-forgotten emailing list. The would have been good for St. Patrick's Day, though it would be good any time. Serves 4, in less than 30 minutes.
Ingredients:
1 ounce Butter
1 Finely chopped Onion
1 pound Cooked and mashed Potatoes
8 ounces Cabbage
6 slices Beef, cooked and finely chopped (optional)
Directions:
Melt the Butter in a large frying pan Add the Onion and fry for a few minutes until softened, stirring frequently Add the potatoes and Cabbage, if you are including the beef, add this as well Fry over a medium heat for 15 minutes until brown then serve.
This classic dish originally contained beef along with the left over cooked potatoes and cabbage, though today people don't generally bother with the meat. The name is apparently due to the sounds that are emitted during cooking, the vegetables bubble as they are boiled and then squeak in the frying pan.
ALL-IN-ONE CASSEROLE
From another long-since-forgotten emailing list. Quick, easy, yummy...And, if, like me, you're a vegetarian, there are great veggie crumbles to use in place of the meat.
1-2 lbs chopped meat, browned and drained
2-4 servings of either fresh or instant mashed potatoes, prepared ahead of time
1 large can green beans
1 large can creamed corn
1-2 cups shredded cheese for topping, optional
Preheat oven to 350 degrees.
Brown and drain meat. Place on bottom of 4-qt casserole dish. Add can of green beans on top of meat, then add creamed corned on top of green beans. Add potatoes on top and smooth over entire area. If desired, add cheese on top of the potatoes. Bake for approximately 30 minutes or until the cheese has melted.
CHALLAH
Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website. Yield: 1 large loaf; about 20 to 25 slices
Ingredients:
2 packages Fleischmann's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
Directions:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
Tuesday, December 16, 2014
Holiday Food
The holidays are here, and the year is winding down. Where does the time go? Hanukkah begins this evening; Christmas and the Solstice are both next week. Happy Hanukkah for those who celebrate this holiday. Meanwhile, today's recipes. Enjoy!
HOLIDAY POTATO PANCAKES
This comes from FamilyTime, and starts off, “Our version of potato pancakes is so easy and delicious that you'll want to make them for special occasions or for any occasion.” Prep. time: 25 minutes, Cooking time: 30 minutes, Serves: 36 pancakes. Source: Campbell's® Quick and Easy Cookbook
To view this online, click here.
Ingredients
8 medium all-purpose potatoes, (about 3 lb.), peeled and grated (about 7 cups)
2 cans (10 3/4 oz. each) Campbell's® Condensed Broccoli Cheese Soup or 98% Fat Free Broccoli Cheese Soup
3 eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
sour cream
Chopped chives
Directions
Wrap grated potatoes in clean dish or paper towel. Twist to squeeze out as much liquid as possible.
Mix soup, eggs, flour, black pepper and potatoes.
Heat 1/4 cup oil in deep nonstick skillet over medium-high heat. Drop scant 1/4 cup potato mixture into pan, making 4 pancakes at a time. Press on each pancake to flatten to 3 or 4". Cook 4 min. , turning once or until pancakes are dark golden brown. Remove and keep warm. Repeat with remaining potato mixture, adding remaining oil as needed. Serve with sour cream and chives. Makes 36 pancakes.
VEGAN LATKES WITH ONION AND FRESH PARSLEY
This is from Jolinda Hackett, About.com's Vegetarian food expert. She writes, “Did you know that you don't need eggs to make latkes? Yes, it's true. Vegan egg-free and dairy-free latkes will complete your meal! Whether or not its time for Hanukkah, vegan latkes are a yummy and easy fried potato patty to eat for breakfast or really for anytime, and just about everyone loves to eat latkes! These vegan latkes are made with an egg replacer so they are lower in fat than other latke recipes and are also cholesterol-free.” Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: latkes
To view this online, click here.
Ingredients
1 large potato
1/2 yellow onion
Ener-G Egg Replacer for 1 egg
1/4 tsp thyme
1 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp bread crumbs
2 tbsp lemon juice
salt and pepper to taste
oil for frying
Preparation
In a food processor, process the potato and onion together until thinly grated. Press out the excess moisture.
In a large bowl, combine the grated potato and onion with the remaining ingredients, except oil.
In a large skillet, heat a thin layer of oil over medium-high heat. Spoon about 1/3 cup of the potato mixture into the oil and gently flatten to form a pancake. Fry for 3 to 5 minutes on each side, until golden brown. Continue making pancakes until all the mixture is used. Serve with applesauce or sour cream if desired.
SPINACH NOODLE KUGEL
This is from Giora Shimoni, About.com's Kosher Food expert. He wrote, “This Spinach Noodle Kugel makes a nice side dish for the Sabbath or holiday table. The fresh spinach and onions give it an old-fashioned, wholesome taste. The fresh ingredients also make this an economical dish.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes
To view this online, click here.
Ingredients
16 oz. fine noodles
16 oz. fresh spinach
2 Tbsp. oil
2 onions, finely chopped
6 eggs, beaten
3/4 cup oil
1 1/2 tsp. salt
Preparation
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch pan with non-stick cooking spray.
Cook noodles according to package directions (5-6 minutes). Rinse and drain. Place in a large bowl.
Wash spinach leaves. Remove stems. Place a small amount of water in a 4-quart saucepan. Add spinach. Cook over medium heat for 8-10 minutes. Drain well. Chop spinach and add to the noodles.
Heat 2 tablespoons of oil in a skillet. Saute onions until golden. Add to the noodles and spinach.
Add eggs, 1/2 cup oil and salt. Mix well.
Cook at 350°F for 35-45 minutes, or until the top of the noodle has started to brown.
NOODLE KUGEL
This comes from Dave Lieberman of Food Network's Good Deal with Dave Lieberman. Total time: 50 minutes; prep: 5 minutes; cook: 45 minutes. Yields 6-8 servings. Level: Easy.
To view online, click here.
Ingredients
1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins
Directions
Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 30 to 45 minutes.
RUGELACH
This is from Ina Garten of the Food Network's Barefoot Contessa. Total Time: 1 hr 55 min; Prep: 10 min; Inactive: 1 hr 30 min; Cook: 15 min; Yield: 4 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
8 ounces cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
CHALLAH
Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website. Yield: 1 large loaf; about 20 to 25 slices
Ingredients:
2 packages Fleischmann's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
Directions:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
HOLIDAY POTATO PANCAKES
This comes from FamilyTime, and starts off, “Our version of potato pancakes is so easy and delicious that you'll want to make them for special occasions or for any occasion.” Prep. time: 25 minutes, Cooking time: 30 minutes, Serves: 36 pancakes. Source: Campbell's® Quick and Easy Cookbook
To view this online, click here.
Ingredients
8 medium all-purpose potatoes, (about 3 lb.), peeled and grated (about 7 cups)
2 cans (10 3/4 oz. each) Campbell's® Condensed Broccoli Cheese Soup or 98% Fat Free Broccoli Cheese Soup
3 eggs, beaten
2 tablespoons all-purpose flour
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
sour cream
Chopped chives
Directions
Wrap grated potatoes in clean dish or paper towel. Twist to squeeze out as much liquid as possible.
Mix soup, eggs, flour, black pepper and potatoes.
Heat 1/4 cup oil in deep nonstick skillet over medium-high heat. Drop scant 1/4 cup potato mixture into pan, making 4 pancakes at a time. Press on each pancake to flatten to 3 or 4". Cook 4 min. , turning once or until pancakes are dark golden brown. Remove and keep warm. Repeat with remaining potato mixture, adding remaining oil as needed. Serve with sour cream and chives. Makes 36 pancakes.
VEGAN LATKES WITH ONION AND FRESH PARSLEY
This is from Jolinda Hackett, About.com's Vegetarian food expert. She writes, “Did you know that you don't need eggs to make latkes? Yes, it's true. Vegan egg-free and dairy-free latkes will complete your meal! Whether or not its time for Hanukkah, vegan latkes are a yummy and easy fried potato patty to eat for breakfast or really for anytime, and just about everyone loves to eat latkes! These vegan latkes are made with an egg replacer so they are lower in fat than other latke recipes and are also cholesterol-free.” Prep Time: 5 minutes; Cook Time: 5 minutes; Total Time: 10 minutes; Yield: latkes
To view this online, click here.
Ingredients
1 large potato
1/2 yellow onion
Ener-G Egg Replacer for 1 egg
1/4 tsp thyme
1 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp bread crumbs
2 tbsp lemon juice
salt and pepper to taste
oil for frying
Preparation
In a food processor, process the potato and onion together until thinly grated. Press out the excess moisture.
In a large bowl, combine the grated potato and onion with the remaining ingredients, except oil.
In a large skillet, heat a thin layer of oil over medium-high heat. Spoon about 1/3 cup of the potato mixture into the oil and gently flatten to form a pancake. Fry for 3 to 5 minutes on each side, until golden brown. Continue making pancakes until all the mixture is used. Serve with applesauce or sour cream if desired.
SPINACH NOODLE KUGEL
This is from Giora Shimoni, About.com's Kosher Food expert. He wrote, “This Spinach Noodle Kugel makes a nice side dish for the Sabbath or holiday table. The fresh spinach and onions give it an old-fashioned, wholesome taste. The fresh ingredients also make this an economical dish.” Prep Time: 20 minutes; Cook Time: 45 minutes; Total Time: 65 minutes
To view this online, click here.
Ingredients
16 oz. fine noodles
16 oz. fresh spinach
2 Tbsp. oil
2 onions, finely chopped
6 eggs, beaten
3/4 cup oil
1 1/2 tsp. salt
Preparation
Preheat oven to 350 degrees Fahrenheit. Spray a 9x13 inch pan with non-stick cooking spray.
Cook noodles according to package directions (5-6 minutes). Rinse and drain. Place in a large bowl.
Wash spinach leaves. Remove stems. Place a small amount of water in a 4-quart saucepan. Add spinach. Cook over medium heat for 8-10 minutes. Drain well. Chop spinach and add to the noodles.
Heat 2 tablespoons of oil in a skillet. Saute onions until golden. Add to the noodles and spinach.
Add eggs, 1/2 cup oil and salt. Mix well.
Cook at 350°F for 35-45 minutes, or until the top of the noodle has started to brown.
NOODLE KUGEL
This comes from Dave Lieberman of Food Network's Good Deal with Dave Lieberman. Total time: 50 minutes; prep: 5 minutes; cook: 45 minutes. Yields 6-8 servings. Level: Easy.
To view online, click here.
Ingredients
1/2 pound wide kosher for Passover egg noodles
1/2 stick butter, melted
1 pound cottage cheese
2 cups sour cream
1/2 cup sugar
6 eggs
1 teaspoon ground cinnamon
1/2 cup raisins
Directions
Preheat oven to 375 degrees F.
Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In a large mixing bowl, combine noodles with remaining ingredients and pour into a greased, approximately 9-by-13-inch baking dish.
Bake until custard is set and top is golden brown, about 30 to 45 minutes.
RUGELACH
This is from Ina Garten of the Food Network's Barefoot Contessa. Total Time: 1 hr 55 min; Prep: 10 min; Inactive: 1 hr 30 min; Cook: 15 min; Yield: 4 dozen cookies; Level: Easy
To view this online, click here.
Ingredients
8 ounces cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash
Directions
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.
CHALLAH
Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website. Yield: 1 large loaf; about 20 to 25 slices
Ingredients:
2 packages Fleischmann's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
Directions:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
Tuesday, April 8, 2014
More Soups and Rolls (And Challah)
It's another rainy day, which means soup and homemade bread or rolls. The first two recipes, Texas Moppin' Rolls and Bean Soup, were last posted here on February 12, 2012.
There are some foods that just go perfectly with certain types of weather. A hot August afternoon screams for a dinner requiring little or not cooking (think hoagies, potato salad, or burgers grilled to perfection) with a large glass of iced tea, iced coffee, or other cold drink. And cold winter days require something hot to warm you from the inside out.
While Florida doesn't get as cold as, say, New England, New York, Minnesota, or Canada, we still get our occasional cold days. Today, it is merely rainy as a cold front makes its way across the state.
Right now, I've got the beginnings of bean soup cooking on the stove while the dough for Texas Moppin' Rolls rises in the oven. While the beans come in a nice, neat little package with instructions on how to cook up a nice pot of soup, I have a habit of glancing at the recipe, then going my own way.
The Texas Moppin' Rolls are another story. Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website.
TEXAS MOPPIN' ROLLS
YIELD:12 rolls
Ingredients:
2 packages FLEISCHMANN'S Active Dry Yeast
1 teaspoon honey
2 cups lukewarm water
1 teaspoon salt
1 1/2 teaspoons crushed red pepper
1/2 cup minced onion
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
6 1/2 to 7 cups all-purpose flour, divided
Directions:
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated. Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.
Note: Fr. Dominic wrote, "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper. I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well.
BEAN SOUP
1 package 15-bean soup mix
3 quarts water (see first note, below)
2 onions, minced
2-3 cloves garlic, minced
1 small can stewed tomatoes
2-3 celery stalks, chopped
1-2 carrots, peeled and chopped
Any small bag of frozen veggies
1 T oregano (see second note, below)
salt & pepper, to taste
1/4 tsp. chili powder
Clean through package of beans to make sure there are not bits of small pebbles or dirt, then rinse. Place in large pot with 3 quarts water, bring to a boil, then cover and lower heat. Simmer for one hour.
Add remaining ingredients and cook for one more hour.
First Note: You'll probably need to add water as the soup cooks. This is normal. Just don't overdo it.
Second Note: Most 15-bean packages come with small packets of spices for whatever flavor the bag is labled as: chicken flavored, ham flavored, etc. I picked up the Cajun flavored packages. The beans themselves don't carry the flavors; while I haven't checked, I'm sure that if you take the time to read the ingredient lists, the beans on each flavor are the same. It's the spice packets inside that you're supposed to add near the end that add the flavor. I usually discard this spice packet, since I never know how much salt and/or preservatives are in the packets. I prefer to add whatever spices I feel like adding. So...if you want to add the packet, please feel free to. Just forgo the spices I've added...or, at least, forgo the salt.
Serve with Texas Moppin' Rolls.
ENJOY!!!
SPINACH TORTELLINI SOUP
Recipe courtesy of Food Network Kitchen
Total Time: 15 min; Prep: 5 min; Cook: 10 min; Yield: 4 servings
Ingredients
6 cups low-sodium chicken stock
1 to 2 teaspoons minced garlic
1 9 ounce package cheese tortellini
Dried basil
1 package frozen chopped spinach, thawed and squeezed
Salt and pepper
1 can Italian style stewed tomatoes
Directions
In a large pot, bring stock to simmer. Stir in tortellini and simmer gently for 3 minutes. Stir in spinach, garlic, basil, salt, pepper and tomatoes. Return to a simmer and cook for 2-3 more minutes. Serve hot with Parmesan cheese.
Read more here.
BROCCOLI CHOWDER
Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
CHALLAH
YIELD:1 large loaf; about 20 to 25 slices
This one is also from Breaking Bread with Fr. Dominic
INGREDIENTS:
2 packages FLEISCHMANN's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
DIRECTIONS:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: "Cooking with The Diabetic Chef"
To make this truly vegetarian, use vegetable broth in place of the chicken stock.
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving (about 1 cup):
Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g,Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
POTATO SOUP
I'm not sure where I found this recipe. Whoever wrote it added, "This creamy potato soup needs a crispy salad and crusty bread and voila! You have a meal." All I can really add is: Yum!
Prep Time 45 minutes
Cooking Time 25 minutes
Serves 6
Ingredients
6 cups chicken broth
1/2 teaspoon salt
4 medium potatoes, peeled and cut into small pieces
2 large yellow onions
6 leeks, well washed, chopped
1 teaspoon oregano, dried
3 tablespoons parsley, finely chopped
1/2 cup heavy cream
2 tablespoons butter
Directions
Bring the chicken broth to a simmer in a large saucepan; add the salt. Add the potatoes, onions and leeks; cover and simmer over low heat for 20 minutes.
Using a potato masher, mash the potatoes into the broth until it becomes a coarse-textured soup. Add the oregano, parsley, heavy cream and butter; simmer for 5 minutes. Serve immediately.
There are some foods that just go perfectly with certain types of weather. A hot August afternoon screams for a dinner requiring little or not cooking (think hoagies, potato salad, or burgers grilled to perfection) with a large glass of iced tea, iced coffee, or other cold drink. And cold winter days require something hot to warm you from the inside out.
While Florida doesn't get as cold as, say, New England, New York, Minnesota, or Canada, we still get our occasional cold days. Today, it is merely rainy as a cold front makes its way across the state.
Right now, I've got the beginnings of bean soup cooking on the stove while the dough for Texas Moppin' Rolls rises in the oven. While the beans come in a nice, neat little package with instructions on how to cook up a nice pot of soup, I have a habit of glancing at the recipe, then going my own way.
The Texas Moppin' Rolls are another story. Years ago, right after getting hooked up to cable, I was channel surfing and discovered a show on the Food Network titled Breaking Bread With Father Dominic. The show is no longer on the Food Network (hey, Food Network people: how about bringing Father Dominic's show back!), but Fr. Dominic still has a website.
TEXAS MOPPIN' ROLLS
YIELD:12 rolls
Ingredients:
2 packages FLEISCHMANN'S Active Dry Yeast
1 teaspoon honey
2 cups lukewarm water
1 teaspoon salt
1 1/2 teaspoons crushed red pepper
1/2 cup minced onion
1 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
6 1/2 to 7 cups all-purpose flour, divided
Directions:
Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated. Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 12 equal pieces. Roll each piece into a fat oval. Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust is browned. Remove rolls from pan and let cool on racks.
Note: Fr. Dominic wrote, "With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper-and-cheese-bread-with-an-attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper. I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well.
BEAN SOUP
1 package 15-bean soup mix
3 quarts water (see first note, below)
2 onions, minced
2-3 cloves garlic, minced
1 small can stewed tomatoes
2-3 celery stalks, chopped
1-2 carrots, peeled and chopped
Any small bag of frozen veggies
1 T oregano (see second note, below)
salt & pepper, to taste
1/4 tsp. chili powder
Clean through package of beans to make sure there are not bits of small pebbles or dirt, then rinse. Place in large pot with 3 quarts water, bring to a boil, then cover and lower heat. Simmer for one hour.
Add remaining ingredients and cook for one more hour.
First Note: You'll probably need to add water as the soup cooks. This is normal. Just don't overdo it.
Second Note: Most 15-bean packages come with small packets of spices for whatever flavor the bag is labled as: chicken flavored, ham flavored, etc. I picked up the Cajun flavored packages. The beans themselves don't carry the flavors; while I haven't checked, I'm sure that if you take the time to read the ingredient lists, the beans on each flavor are the same. It's the spice packets inside that you're supposed to add near the end that add the flavor. I usually discard this spice packet, since I never know how much salt and/or preservatives are in the packets. I prefer to add whatever spices I feel like adding. So...if you want to add the packet, please feel free to. Just forgo the spices I've added...or, at least, forgo the salt.
Serve with Texas Moppin' Rolls.
ENJOY!!!
SPINACH TORTELLINI SOUP
Recipe courtesy of Food Network Kitchen
Total Time: 15 min; Prep: 5 min; Cook: 10 min; Yield: 4 servings
Ingredients
6 cups low-sodium chicken stock
1 to 2 teaspoons minced garlic
1 9 ounce package cheese tortellini
Dried basil
1 package frozen chopped spinach, thawed and squeezed
Salt and pepper
1 can Italian style stewed tomatoes
Directions
In a large pot, bring stock to simmer. Stir in tortellini and simmer gently for 3 minutes. Stir in spinach, garlic, basil, salt, pepper and tomatoes. Return to a simmer and cook for 2-3 more minutes. Serve hot with Parmesan cheese.
Read more here.
BROCCOLI CHOWDER
Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
CHALLAH
YIELD:1 large loaf; about 20 to 25 slices
This one is also from Breaking Bread with Fr. Dominic
INGREDIENTS:
2 packages FLEISCHMANN's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
DIRECTIONS:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
MINESTRONE SOUP
Yield: 4 servings (about 1 cup each)
Source: "Cooking with The Diabetic Chef"
To make this truly vegetarian, use vegetable broth in place of the chicken stock.
Ingredients
1/2 tablespoon olive oil
1/2 medium onion, finely diced
1/4 medium carrot, finely diced
1/4 stalk celery, finely diced
2/3 teaspoon garlic, minced
2 tablespoons leeks, finely diced
3 ounces (about 1/3 cup) canned tomatoes, chopped
1/2 medium zucchini, diced
1/4 teaspoon fresh thyme
3/4 teaspoon fresh oregano, minced
3 cups chicken stock
3 ounces (about 1/2 cup) frozen spinach, chopped
3/4 cup white beans, cooked
1/4 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon Parmesan cheese, grated
Directions
Heat the olive oil in a medium pot over medium heat. Add the onion, carrot, and celery. Cook until the vegetables are slightly tender, about 3-4 minutes.
Add the garlic and leek and cook for 1 minute. Add the tomato, zucchini, thyme, oregano, and chicken stock. Bring the liquid to a simmer for 20 minutes.
Add the spinach and white beans. Return the liquid to a simmer for 20 minutes. Season with the salt and white pepper. Serve immediately and garnish with the Parmesan cheese.
Nutritional Information Per Serving (about 1 cup):
Calories: 110, Fat: 3 g, Cholesterol: 3 mg, Sodium: 283 mg, Carbohydrate: 15 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g,Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat
POTATO SOUP
I'm not sure where I found this recipe. Whoever wrote it added, "This creamy potato soup needs a crispy salad and crusty bread and voila! You have a meal." All I can really add is: Yum!
Prep Time 45 minutes
Cooking Time 25 minutes
Serves 6
Ingredients
6 cups chicken broth
1/2 teaspoon salt
4 medium potatoes, peeled and cut into small pieces
2 large yellow onions
6 leeks, well washed, chopped
1 teaspoon oregano, dried
3 tablespoons parsley, finely chopped
1/2 cup heavy cream
2 tablespoons butter
Directions
Bring the chicken broth to a simmer in a large saucepan; add the salt. Add the potatoes, onions and leeks; cover and simmer over low heat for 20 minutes.
Using a potato masher, mash the potatoes into the broth until it becomes a coarse-textured soup. Add the oregano, parsley, heavy cream and butter; simmer for 5 minutes. Serve immediately.
Thursday, April 18, 2013
More "Breaking Bread" Recipes
I really loved watching Breaking Bread with Father Dominic when it was on TV. It was one of the first cooking shows I got hooked on. So...I'm posting a few more of the recipes from the show.
One quick note: These recipes are not mine, but are from the aforementioned show. Many of them are, no doubt, from the Breaking Bread With Father Dominic cookbooks. If you enjoy the recipes from there (and this group will probably be the last of the Breaking Bread ones I post, at least for a long time), please purchase a copy or two of his cookbooks.
OATMEAL BREAD
YIELD: 2 loaves
INGREDIENTS:
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
DIRECTIONS:
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
CHALLAH
YIELD: 1 large loaf; about 20 to 25 slices
INGREDIENTS:
2 packages FLEISCHMANN's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
DIRECTIONS:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
CINNAMON SWIRL BREAD
YIELD: 2 loaves
INGREDIENTS:
Dough:
1 cup milk
1 cup sour cream
3 tablespoons solid vegetable shortening or butter
5 1/2 to 6 cups all-purpose flour, divided
1/4 cup granulated sugar
2 packages FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 tablespoon vanilla extract
3 eggs, beaten
Filling:
2 tablespoons butter, softened
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg
DIRECTIONS:
Combine milk, sour cream and shortening in a saucepan over low heat; stir occasionally until sour cream and shortening are melted and mixed in. Remove from heat. Let cool to lukewarm.
Combine 2 cups of the flour, sugar, yeast and salt in a large bowl; mix well. Blend milk mixture, vanilla and eggs into flour mixture; beat about 3 minutes. Add enough of the remaining flour to make a soft dough that pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface. Knead 5 minutes, adding flour as needed to make a smooth and elastic dough. Lightly grease the surface of the dough; place dough in a greased bowl. Cover and let rise in a warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough. Knead 2 minutes to work out the air bubbles. Divide dough into 2 equal pieces. On a lightly floured surface or pastry cloth, roll each piece of dough into a rectangle about 14 by 7 inches. Spread softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle over butter. Starting with the short edge, tightly roll up dough; seal the edges. Place in greased 9x5x3-inch loaf pans. Cover with a clean towel and let rise 45 to 60 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake bread 40 to 45 minutes, or until top is golden and bread sounds hollow when tapped.
Remove from pans and let cool on a wire rack. If desired, while loaves are still hot, brush the tops with additional butter and sprinkle with additional cinnamon sugar.
Note:
Be careful not to add too much flour, either in mixing or kneading, or the dough will be too stiff to roll out. It's better for the dough to be a bit too soft than too stiff. When sealing the edges of the loaf, brush the edge of the dough with a little milk if you have trouble getting it to stick.
I like to make this recipe in circular glass tube pans. Corning used to produce them, but I'm not sure if they're still available. I got mine at a rummage sale. They make a perfectly round slice of bread with a spiral of cinnamon in the center.
BASIC ROLLS
YIELD: About 30 rolls
INGREDIENTS:
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
DIRECTIONS:
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
HONEY OATMEAL BREAD
YIELD: 2 loaves.
INGREDIENTS:
1 cup instant oats, uncooked
1 tablespoon butter or vegetable oil
2 cups hot water
1 package FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 egg, beaten (optional)
About 5 1/2 cups all-purpose flour, divided
1/4 warm water
1/3 cup honey
Extra oatmeal for coating
DIRECTIONS:
Put the oats in a large bowl. Bring 2 cups water to a boil; pour it over the oats and let stand for at least 15 minutes.
Stir the yeast into 1/4 cup of warm water and let stand for 5 minutes to dissolve.
Feel the oats at the bottom of the bowl to be sure they're lukewarm. Add honey, butter, salt and yeast mixture. You can also add an egg for an extra-rich dough.
Mix well. Work in enough of the flour so that the dough can be handled, but remember that the oats and honey will make this a very sticky dough. Turn out onto a lightly floured surface. Knead for a minute or two. Cover and let rest 10 minutes. Knead until dough is elastic but still rather sticky, adding flour as needed; don't add too much flour at a time.
Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place about 1 hour, or until doubled in bulk.
Punch down dough and divide into two equal pieces. Knead each piece to remove the large air bubbles. Do not use any flour on the kneading surface; you want the dough to remain sticky. Form each piece into a loaf. Roll each loaf in additional oats until completely covered. Place loaves on lightly greased baking sheets. Cover and let rise about 30 minutes, or until doubled.
While dough is rising, preheat oven to 350 degrees. Bake loaves about 45 minutes, or until they sound hollow when tapped on the bottom. Remove from baking sheets and cool on wire racks.
Notes:
Breads made with honey might darken more quickly during baking than other breads. If the loaves start to get too dark, loosely cover them with aluminum foil and continue baking.
For an excellent low-fat sandwich, use this bread with garden-fresh tomatoes and smoked turkey. There's no need for cheese or dressing for added flavor.
One quick note: These recipes are not mine, but are from the aforementioned show. Many of them are, no doubt, from the Breaking Bread With Father Dominic cookbooks. If you enjoy the recipes from there (and this group will probably be the last of the Breaking Bread ones I post, at least for a long time), please purchase a copy or two of his cookbooks.
OATMEAL BREAD
YIELD: 2 loaves
INGREDIENTS:
2 1/2 to 3 cups bread flour
1/2 cup oats (old fashioned or quick-cooking)
2 tablespoons brown sugar
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups water
2 tablespoons butter or margarine
DIRECTIONS:
In large bowl, combine 1 cup flour, oats, brown sugar, undissolved yeast, salt, and cinnamon. Heat water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
Roll dough to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place seam side down in greased 8 1/2 x 4 1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 50 to 60 minutes.
Bake at 375 degrees for 30 to 35 minutes or until done. Remove from pan; cool on wire rack.
CHALLAH
YIELD: 1 large loaf; about 20 to 25 slices
INGREDIENTS:
2 packages FLEISCHMANN's Active Dry Yeast
1 cup lukewarm water
1 tablespoon granulated sugar
6 to 7 1/2 cups bread flour, divided
1 1/2 cups lukewarm water
3/4 cup vegetable oil
3 eggs, beaten
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
1 egg, beaten, for glaze
DIRECTIONS:
Combine yeast, 1 cup lukewarm water and 1 tablespoon sugar in medium bowl; stir to mix. Let stand 5 to 10 minutes, or until foamy. Stir in 2 cups of the flour; let stand about 30 minutes to let the yeast develop.
Combine 1 1/2 cups lukewarm water, oil and 3 eggs in a large bowl; mix well. Stir in 1/2 cup sugar, salt, cinnamon and vanilla. Add the yeast mixture; mix well.
Add the remaining flour, about 1 cup at a time, until you get slightly firm dough. It will be a bit softer than ordinary bread dough because of the eggs. Knead in bowl about 5 minutes. Cover and let rise in warm, draft-free place about 1 1/2 hours, or until doubled in bulk.
Punch down dough. Turn out dough onto a lightly floured surface. Knead briefly to work out the larger air pockets. Divide dough into 3 equal pieces. Roll each piece into a rope, about 24 inches long. Braid ropes to form a loaf, tucking the ends underneath. Place on a lightly greased baking sheet. Cover with a clean towel and let rise until nearly doubled in bulk. The loaf will be quite large.
About 15 minutes before loaf has finished rising, preheat oven to 375 degrees. Brush loaf all over with beaten egg. Bake in 375-degree oven about 45 minutes, or until golden brown. If your oven doesn't bake evenly, be sure to turn the pan every 10 minutes or so. Remove loaf from pan and let cool on a rack.
Note:
A large, braided loaf is one of the traditional forms of challah. One also finds it shaped as a large braid with a smaller braid on top. I generally prefer to make two smaller single braids, as may be necessary if you have a smaller oven.
CINNAMON SWIRL BREAD
YIELD: 2 loaves
INGREDIENTS:
Dough:
1 cup milk
1 cup sour cream
3 tablespoons solid vegetable shortening or butter
5 1/2 to 6 cups all-purpose flour, divided
1/4 cup granulated sugar
2 packages FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 tablespoon vanilla extract
3 eggs, beaten
Filling:
2 tablespoons butter, softened
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Pinch ground nutmeg
DIRECTIONS:
Combine milk, sour cream and shortening in a saucepan over low heat; stir occasionally until sour cream and shortening are melted and mixed in. Remove from heat. Let cool to lukewarm.
Combine 2 cups of the flour, sugar, yeast and salt in a large bowl; mix well. Blend milk mixture, vanilla and eggs into flour mixture; beat about 3 minutes. Add enough of the remaining flour to make a soft dough that pulls away from the side of the bowl.
Turn dough out onto a lightly floured surface. Knead 5 minutes, adding flour as needed to make a smooth and elastic dough. Lightly grease the surface of the dough; place dough in a greased bowl. Cover and let rise in a warm, draft-free place about 1 to 1 1/2 hours, or until doubled in bulk.
Punch down dough. Knead 2 minutes to work out the air bubbles. Divide dough into 2 equal pieces. On a lightly floured surface or pastry cloth, roll each piece of dough into a rectangle about 14 by 7 inches. Spread softened butter on dough, leaving a 1/2-inch border around the edge. Combine sugar, cinnamon and nutmeg; sprinkle over butter. Starting with the short edge, tightly roll up dough; seal the edges. Place in greased 9x5x3-inch loaf pans. Cover with a clean towel and let rise 45 to 60 minutes, or until nearly doubled.
About 15 minutes before end of rising time, preheat oven to 375 degrees. Bake bread 40 to 45 minutes, or until top is golden and bread sounds hollow when tapped.
Remove from pans and let cool on a wire rack. If desired, while loaves are still hot, brush the tops with additional butter and sprinkle with additional cinnamon sugar.
Note:
Be careful not to add too much flour, either in mixing or kneading, or the dough will be too stiff to roll out. It's better for the dough to be a bit too soft than too stiff. When sealing the edges of the loaf, brush the edge of the dough with a little milk if you have trouble getting it to stick.
I like to make this recipe in circular glass tube pans. Corning used to produce them, but I'm not sure if they're still available. I got mine at a rummage sale. They make a perfectly round slice of bread with a spiral of cinnamon in the center.
BASIC ROLLS
YIELD: About 30 rolls
INGREDIENTS:
1 package FLEISCHMANN's Active Dry Yeast
1/4 cup warm water
2 cups whole milk
1/4 cup (1/2 stick) butter
2 tablespoons granulated sugar
2 teaspoons salt
2 eggs, beaten
5 to 5 1/2 cups bread flour or all-purpose flour, divided
DIRECTIONS:
Sprinkle yeast over warm water in small bowl; stir to dissolve. Let stand 5 to 10 minutes, or until foamy.
Heat milk in a saucepan until lukewarm; do not boil. Add butter, sugar and milk; mix well.
Combine milk mixture, yeast mixture and eggs in large bowl of electric mixer fitted with dough hook. Add 2 cups of the flour; mix with dough hook until blended. Add 2 cups flour and mix until blended. Add 1 cup flour and mix on medium speed 2 minutes.
Remove dough from mixing bowl and place on a floured surface. Knead, adding as much of the remaining 1/2 cup flour as needed to form a smooth, elastic dough. Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place 1 to 1 1/2 hours, or until doubled.
Punch down dough. Knead 2 minutes to work out air bubbles. Let dough rest 10 minutes. Shape dough into desired rolls. (For shape variations, visit Tips & Techniques.) Place on lightly greased baking sheet. Cover and let rise about 30 minutes, or until doubled.
When dough is nearly finished rising, preheat oven to 425 degrees. Bake rolls 15 to 20 minutes, or until golden brown.
HONEY OATMEAL BREAD
YIELD: 2 loaves.
INGREDIENTS:
1 cup instant oats, uncooked
1 tablespoon butter or vegetable oil
2 cups hot water
1 package FLEISCHMANN's Active Dry Yeast
2 teaspoons salt
1 egg, beaten (optional)
About 5 1/2 cups all-purpose flour, divided
1/4 warm water
1/3 cup honey
Extra oatmeal for coating
DIRECTIONS:
Put the oats in a large bowl. Bring 2 cups water to a boil; pour it over the oats and let stand for at least 15 minutes.
Stir the yeast into 1/4 cup of warm water and let stand for 5 minutes to dissolve.
Feel the oats at the bottom of the bowl to be sure they're lukewarm. Add honey, butter, salt and yeast mixture. You can also add an egg for an extra-rich dough.
Mix well. Work in enough of the flour so that the dough can be handled, but remember that the oats and honey will make this a very sticky dough. Turn out onto a lightly floured surface. Knead for a minute or two. Cover and let rest 10 minutes. Knead until dough is elastic but still rather sticky, adding flour as needed; don't add too much flour at a time.
Place dough in a greased bowl and turn to coat. Cover and let rise in a warm, draft-free place about 1 hour, or until doubled in bulk.
Punch down dough and divide into two equal pieces. Knead each piece to remove the large air bubbles. Do not use any flour on the kneading surface; you want the dough to remain sticky. Form each piece into a loaf. Roll each loaf in additional oats until completely covered. Place loaves on lightly greased baking sheets. Cover and let rise about 30 minutes, or until doubled.
While dough is rising, preheat oven to 350 degrees. Bake loaves about 45 minutes, or until they sound hollow when tapped on the bottom. Remove from baking sheets and cool on wire racks.
Notes:
Breads made with honey might darken more quickly during baking than other breads. If the loaves start to get too dark, loosely cover them with aluminum foil and continue baking.
For an excellent low-fat sandwich, use this bread with garden-fresh tomatoes and smoked turkey. There's no need for cheese or dressing for added flavor.
Subscribe to:
Posts (Atom)