Bread Machine Buttery Rolls

I have attempted several times to make dinner rolls and have failed miserably. I'm not sure if it's the altitude or just error on my part. I found this recipe on a blog I frequent and I loved that it starts in the bread machine. They are very easy to make and turned out super despite the high altitude! I will probably always attempt other recipes but this one is a keeper!



Bread Machine Buttery Rolls
Recipe Courtesy of Money Saving Mom

1 cup warm milk (70-80 degrees)
1/2 cup butter, softened
1/4 cup sugar
2 eggs
1 teaspoon salt
4 cups flour
2 1/4 teaspoon active dry yeast

Add ingredients in the order list to your bread machine. Run on dough cycle. When dough is complete, divide into 20-24 portions and shape into balls.

Place on a greased baking sheet. Cover and let rise for 15 minutes. Bake at 375 degrees for 13-16 minutes until golden brown. Yield: 20-24 rolls.

Notes: You can do a combination of whole wheat flour and all-purpose flour. I have a hard time forming rolls so I stuck three small balls in my muffin pan and they have a much nicer shape.

Cauliflower Soup

I got a head of cauliflower in my organic box this past week and I was really excited so that I could try this recipe. Cauliflower is pretty bland and I usually fix it in an Indian curry but this soup is so flavorful! Here is the original recipe. I adapted it so that it wouldn't be so high in calories and it was still exquisite. A perfect vegetarian supper but if you miss the meat, add crumbled bacon on top. We had this along with homemade buttery rolls.

Cauliflower Soup
Adapted from The Pioneer Woman

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 medium onion, finely diced
• 1 carrot, diced
• 1 whole cauliflower head, roughly chopped
• 1 quart low-sodium chicken stock
• 3 tablespoons all-purpose flour
• 2 1/2 cups 1 percent milk
• 1/2 cup heavy whipping cream
• salt & pepper
• 2 tablespoons of fresh parsley, chopped
• 4-6 strips of bacon, cooked and chopped
  

In a large dutch oven, over medium heat, melt butter and add olive oil. Add the onion and cook for a few minutes, or until it starts to turn brown. Add the carrot and cook an additional couple of minutes. Add cauliflower and stir to combine. Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 2 tablespoons butter. Mix the flour with the milk and whisk to combine. Add flour-milk mixture slowly to the butter, whisking constantly. Remove from heat and stir in heavy cream. Add mixture to the simmering soup. Allow to simmer for 15 to 20 minutes. Check seasoning and add more salt or pepper if necessary. Right before serving, add chopped parsley and stir. Serve immediately and top with additional parsley and bacon if desired.

My Favorite Pot Roast

I found this recipe in my Everyday Food magazine and I'll never use another recipe again. It is completely easy and we love the gravy that is included. We usually have this alongside mashed potatoes, green beans and homemade rolls.

Slow-Cooker Pot Roast
Recipe Courtesy of Everyday Food Magazine

Serves 8

• 1 tablespoon cornstarch
• 8 medium carrots, cut into thirds
• 2 medium onions, each cut into 8 wedges
• Coarse salt and ground pepper
• 1 beef chuck roast (3 pounds), trimmed of excess fat
• 2 tablespoons Worcestershire sauce

Directions:

1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.

Friday Night Supper

I hosted a few ladies from church this past Friday night for a womens ministry event. Instead of opting for having all of us meet at a restaurant, they met at my house for dinner. I made pork roast and potatoes and the other ladies brought the side dishes and dessert. This is the easiest preparation of pork and my all time favorite preparation of potatoes. We had salad, bread, corn casserole and homemade lemon meringue pie alongside...yum!


Pork Tenderloin and Herbed New Potatoes
Recipe Courtesy of Dave Lieberman & Ina Garten

Pork Tenderloin:

• 1 (1 1/2 to 2-pound) pork tenderloin
• Olive oil
• Salt
• Freshly ground pepper
• 1 or 2 sprigs fresh rosemary leaves, finely chopped, plus a few sprigs for garnish

Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.

Preheat oven to 375 degrees F.

Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Garnish with a sprig of fresh rosemary.

Herbed New Potatoes:

• 4 tablespoons (1/2 stick) unsalted butter
• 2 1/2 pounds small white or Yukon gold potatoes, scrubbed but not peeled
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons chopped mixed fresh green herbs, such as parsley, chives, and dill

Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook! Toss with the herbs, and serve hot.

Notes: I used pork shoulder roast instead of tenderloin and since it is a thicker piece of meat, I tied up the meat with kitchen twine and allowed the internal temperature to come up to 165 degrees. I still let it rest after coming out of the oven tented with aluminum foil for 10 minutes.

Guest Post

Happy New Year! It's been a while since I've posted a recipe because I was enjoying two glorious weeks at home with family. While there, I enjoyed authentic Indian food courtesy of my mom, great Kansas City barbeque, and unique ethnic cuisine. I loved having the options available and it was great not to have to cook for two weeks! Here's a recipe that my cousin made for us while we visited. It's super easy and so filling! Lasagna has a tendency to be really heavy but the added vegetables made me feel better about eating it. Add a tossed salad and some rustic artisanal bread and you have an easy weeknight supper.

Ravioli Lasagna
Recipe Courtesy of Deepa Thomas Miller

1/2 package of Kirkland brand four cheese ravioli (2 lbs)
1 lb. ground beef or turkey
2-3 zuchinni and/or yellow squash, sliced
6 ounces of baby spinach, washed and dried
1 medium onion, diced
2 cloves of garlic, minced
1/4 teaspoon of crushed red pepper
1 tablespoon olive oil
8 ounces of Romano cheese, shredded
28 ounces of your favorite jarred spaghetti sauce

Preheat oven to 350 degrees.

Boil the ravioli for about 5 minutes and then drain. Over medium heat, saute the zucchini, squash, onion in olive oil. Add garlic and crushed red pepper. Add the spinach until wilted then remove from heat and place in separate bowl. In same saute pan, brown meat and remove any grease if using ground beef. Once browned, add spaghetti sauce and stir over medium low heat. Add vegetables and ravioli to skillet mixture.

Pour mixture into lightly greased 9x13 pan and sprinkle with Romano cheese. Bake for about 15-30 minutes.

Notes: This recipe served 8 people. You can substitute mozarella cheese or Parmesan cheese if Romano is not available. You can omit the meat altogether and make this a strictly vegetarian supper.

Arroz con Pollo

Every culture seems to have its own variation on a chicken and rice dish. The Spanish have paella, Indians have biriyani and there is the ever popular chicken and rice casserole with condensed soup and cheese that Americans enjoy (not a fan of that, by the way). I realize this recipe is not authentic to Latin American cooking because it lacks the classic yellow color from achiote seeds but it is still a delicious variation.

I discovered this recipe one afternoon while scouring my cookbooks for anything that would inspire me for what to prepare for dinner (ever had one of those days?). I quickly scanned the recipe and realized I had all the ingredients on hand. This has become one of my favorite go-to meals ever since.

Arroz con Pollo
Recipe Courtesy of Martha Stewart

Serves 6

1 1/2 cups long-grain rice
1 1/2 cups canned tomatoes, with juice
1/2 cup finely chopped red onion
2 garlic cloves, minced
1 tablespoon plus 2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
6 skinless chicken-breast halves, bone in, each half cut into 3 pieces
3 tablespoons canola oil
1 small jalapeno pepper, seeds and ribs removed, minced
2 1/2 cups homemade chicken stock
1 cup frozen baby peas, thawed
10 cherry tomatoes, cut in half
fresh cilantro, for garnish

1. Preheat the oven to 375 degrees F. Place the rice in a medium bowl, and cover with 2 inches of hot water. Let the rice soak for 10 minutes. Transfer to a colander; drain. Rinse with cold water; set aside.
2. Place the canned tomatoes, onions, and garlic in a blender. On high speed, blend the mixture until pureed, about 30 seconds. Set aside. In a small bowl, combine 1 tablespoon plus 1 teaspoon oregano with the cumin, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub each piece of chicken with the mixture, and set aside.
3. Heat 2 tablespoons oil in a large Dutch oven or a large, deep skillet. Cook the chicken in two batches over medium-high heat until browned on each side, about 2 minutes per side. Add 1 tablespoon oil to the pot before browning second batch. Transfer all the chicken to a bowl, and set aside. Add the reserved rice to the pot, and cook over medium-low heat, stirring, until the rice becomes slightly golden, about 2 minutes. Add the jalapeno, and cook 1 minute more. Add the tomato puree, and cook, stirring, until the liquid has been absorbed, 2 to 3 minutes. Add remaining 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add stock, peas, cherry tomatoes, and chicken; bring to a simmer over high heat.
4. Cover, and transfer the pot to the oven. Bake until the chicken is cooked through and the liquid has been absorbed, 25 to 35 minutes. Garnish with cilantro, and serve warm.
Notes: I've used boneless, skinless chicken thighs with good results and I also omitted the cherry tomatoes. I served this along a tomato, avacado and lettuce salad dressed with a lemon vinaigrette. You could also serve cooked black beans for added fiber.

Christmas Party

We hosted a Christmas party this weekend. We did hors d'oeuvres and drinks and kept it pretty casual. Here's the menu:

Hot Apple Cider
Spinach and Artichoke Dip with pita chips
Traditional Cheese Fondue
Panko Crusted Shrimp with Cocktail Sauce
Barbequed Meatballs
Crudite Platter
Fruit Tray
White & Red Wine
Raspberry Cheesecake
Coffee

One thing I have learned from entertaining for large gatherings is to take help from the store when needed. The panko crusted shrimp were frozen and I made the cocktail sauce to give the appetizer a homemade taste. I also used meatballs from my grocers freezer and added barbeque sauce to them while they heated in the slow cooker. The cheese fondue was by far the favorite and rivaled that of something you would enjoy at a fondue restaurant. And the pièce de résistance was the raspberry cheesecake!

Traditional Cheese Fondue
Recipe Courtesy of Central Market - Dallas, Texas

8 oz. Gruyere cheese, cubed
8 oz. Swiss Emmenthal, cubed
1/4 cup white wine
2 tsp. minced garlic
1/8 cup Kirsch (optional)

Rub the interior of a medium saucepan with the minced garlic and place on a burner set on low heat. Add 1/3 of the cheese to the saucepan and stir, allowing it to melt slowly (5-10 minutes). Gradually work in the remaining cheese and continue stirring until completely melted. Add the white wine and the Kirsch (if desired). Stir to a smooth consistency. Transfer to a fondue pot set on low. Serve with cubed baguette bread, sliced apples and sliced pears.

Raspberry Cheesecake
Recipe Courtesy of Ina Garten

For the crust:

nocoupons

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 1 tablespoon sugar
• 6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:

nocoupons

• 2 1/2 pounds cream cheese, at room temperature
• 1 1/2 cups sugar
• 5 whole extra-large eggs, at room temperature
• 2 extra-large egg yolks, at room temperature
• 1/4 cup sour cream
• 1 tablespoon grated lemon zest (2 lemons)
• 1 1/2 teaspoons pure vanilla extract

For the topping:

nocoupons

• 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
• 3 half-pints fresh raspberries

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Notes: Although this recipe assured me that my cheesecake wouldn't crack, it did. I am guessing it may have been the altitude. Next time, I will put a 9x13 pan of hot water underneath the cheesecake to prevent cracking. I also put the springform pan on a sheet pan before putting it in the oven to catch any leaks.