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Archive for April, 2011

Chocolate Cupcakes with Strawberry Whipped Cream

Posted in Cakes & Cupcakes, Desserts, tagged , , , on April 29, 2011 | 1 Comment »

Chocolate Cupcakes with Strawberry Whipped Cream

A few weeks ago I decided to bake some cupcakes for my birthday.  (I know it’s typical to have someone else bake your birthday cake for you, but I’d been wanting to bake some cupcakes so I thought why not bake myself some birthday cupcakes. :) )

I wanted to go with something light, and chose a recipe for angel food cupcakes. Those didn’t turn out so well (more like shrunken mini cakes that didn’t taste all that good). I couldn’t let those be my birthday cupcakes; they were much too sad. So I went to my computer and searched the internet for another recipe. This time, I decided that I should just go for the chocolate. It’s hard to go wrong with a chocolate cake recipe, and these cupcakes are no exception. I think these will be my go-to chocolate cupcakes from now on.

Even though the angel food cupcakes didn’t work out, I still wanted to top my cupcakes with strawberry whipped cream. I chopped some strawberries up small, mashed them a bit with a fork, and then mixed them into some freshly whipped cream. The chocolate/strawberry/whipped cream combination made for a birthday treat that was just right.

Chocolate Cupcakes with Strawberry Whipped Cream

Printable Recipe

Makes about 16 cupcakes

Ingredients:

For the cupcakes:

  • 1 2/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder, sifted
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. espresso powder
  • 8 Tbsp. unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cups buttermilk

For the strawberry whipped cream:

  • 1 1/2 cups fresh strawberries, washed and stems removed
  • 1 1/2 cups heavy whipping cream
  • 2 1/2 Tbsp. powdered sugar

Directions:

  1. To make the cupcakes, preheat the oven to 350 degrees. Line 16 wells of two cupcake pans with paper liners. In a medium bowl, combine the flour, cocoa powder, baking soda, salt, and espresso powder together; whisk to blend, and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until incorporated, scraping down the sides of the bowl as needed. Mix in the vanilla extract. With the mixer on low speed, mix in the dry ingredients in three additions alternately with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until incorporated.
  3. Divide the batter evenly between the prepared cupcake liners, filling each about 3/4 of the way full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  4. For the strawberry whipped cream, chop the strawberries into small pieces and then mash slightly with a fork. Using a stand mixer fitted with the whisk attachment, beat the heavy cream until it thickens and has the consistency of whipped cream. Beat in the powdered sugar. Using a spatula, gently mix in the mashed strawberries.
  5. Frost cupcakes with strawberry whipped cream. Garnish with fresh strawberry slices, as desired. Serve immediately or refrigerate until ready to serve.

Cupcake recipe from Annie’s Eats, who adapted it from Cupcake Project. Strawberry whipped cream recipe is a Kristine’s Kitchen original.

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Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Posted in Easy Weeknight Meals, Main Dish, Salads, tagged , on April 27, 2011 | 1 Comment »

Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

On Monday I shared these multigrain rolls, which pair wonderfully with today’s main dish salad. This spinach salad is topped with red bell pepper, red onion, pineapple, and grilled chicken. The chicken is sprinkled with chili powder and salt before grilling to give it a little spice. In the salad dressing, I substituted a jalapeno pepper for the habanero, because I was concerned that the habanero would be too spicy for my tastes. However, Brad and I both agreed that the dressing as I made it wasn’t quite spicy enough. Next time, I might just go for it and try the habanero, or I might add a dash of cayenne pepper to the dressing.

I’m always looking for salad recipes that are filling enough to be a main dish for dinner, and I’m happy to add this salad to my list of light, healthful dinner options.

One year ago:  Vegetable Quiche with Oat Crust

Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Printable Recipe

Makes 4 servings

Ingredients:

  • 1 pound boneless, skinless chicken breast
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 1/4 cups cubed fresh pineapple (about 8 ounces), divided
  • 2 tablespoons chopped fresh cilantro (I omitted this)
  • 3 tablespoons fresh orange juice
  • 4 teaspoons apple cider vinegar
  • 1/2 teaspoon minced habanero pepper (I used one jalapeno pepper, minced)
  • 1 large garlic clove
  • 1/4 cup extra-virgin olive oil
  • 2/3 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1 (5-ounce) package fresh baby spinach (about 8 cups)

Directions:

  1. Heat a grill pan over medium-high heat, or heat an outdoor grill. Sprinkle both sides of chicken evenly with chili powder and salt. Grill chicken until cooked through. Remove from heat; set aside.
  2. Combine half of pineapple cubes, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.
  3. Combine remaining pineapple, spinach, bell pepper, and red onion in a large bowl. Drizzle with 3/4 cup of dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads with remaining 1/4 cup dressing.

Recipe adapted from Cooking Light, July 2010

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Multigrain Rolls

Posted in Breads, tagged , , , on April 25, 2011 | 6 Comments »

Multigrain Rolls

As we enter the warmer days of spring, I am craving more main dish salads for dinner. I enjoy having some type of bread with my salad (I guess all of those vegetables make me crave carbs :) ), and these multigrain rolls are a great choice. Since they are filled with whole grains, you can feel good about eating them alongside a healthy salad.

I personally love the taste of whole grains, and if you gave me a sandwich on white bread I’d probably not enjoy it nearly as much as if it were on whole wheat. So, it makes sense that I loved these rolls. I really enjoy the heartier, nuttier taste that you get when you bake with whole wheat flour, oats, or other whole grains.

When I made these rolls, I did not have any oat bran, so I ground some old-fashioned oats in my food processor and used those instead. The only other changes I made to the recipe were to decrease the amount of salt and pepper in my rolls; I’ve included both the original amounts and the amounts that I used in the recipe below. The recipe yields 16 rolls, so you can freeze the extras for a later date and have homemade rolls with no effort, which is a pretty good deal in my book.

One year ago:  Chipotle Chicken Taco Salad

Multigrain Rolls

Printable Recipe

Makes 16 rolls

Ingredients:

For the dough:

  • 1/2 cup oat bran (I used 1/2 cup old-fashioned oats ground in a food processor)
  • 1/4 cup flax seeds
  • 1/2 cup boiling water
  • 1 cup warm milk (105-110 degrees F)
  • 2 1/4 teaspoons instant (rapid rise) yeast
  • 1/4 cup honey
  • 2 large eggs
  • 2/3 cup old-fashioned (not instant) oats
  • 7 oz. (1 1/4 cups) whole wheat flour
  • 1 teaspoon freshly ground black pepper (I used 1/4 teaspoon)
  • 1 tablespoon salt (I used 1 1/2 teaspoons)
  • 15 oz. (about 3 cups) all-purpose flour
  • Oil, for greasing the bowl

For the topping:

  • 1 large egg yolk
  • 1 tablespoon water
  • 2 tablespoons mixed seeds (poppy, sesame, etc.)
  • Coarse salt, for sprinkling

Directions:

  1. Combine the oat bran and flax seeds in a small bowl. Pour the boiling water into the bowl and mix to moisten. Let sit until the water is absorbed, about 5 minutes. Set aside to cool.
  2. Meanwhile, in the bowl of an electric mixer, combine the milk, yeast, and honey; mix briefly to blend. With the dough hook and the mixer on low speed, mix in the eggs, oats, wheat flour, pepper, salt, and oat bran mixture until combined. Slowly add enough all-purpose flour, 1/2 cup at a time, to make a soft, slightly sticky dough. Continue to knead on medium-low speed, about 3 minutes.
  3. Form the dough into a ball. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 1/2-2 hours.
  4. Brush a baking dish lightly with oil (I used two 9-inch round baking dishes). On a lightly floured surface, turn the dough out and divide into 16 equal pieces, about 2 1/2 ounces each. Form each portion into a ball and place the dough balls in the baking dish, spaced slightly apart so they have room to grow together. Cover and let rise until puffy and nearly doubled in bulk, about 30 minutes.
  5. Preheat the oven to 375 degrees F. In a small bowl whisk together the egg yolk and water. Brush lightly over the rolls. Sprinkle the unbaked rolls with the seed mixture and coarse salt. Bake until the tops are golden, about 26 minutes (cover with foil part-way through baking if the rolls are browning too much). Let cool 10-15 minutes before removing from the pan.

Recipe slightly adapted from Annie’s Eats, originally adapted from Martha Stewart’s Baking Handbook

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Banana Espresso Chocolate Chip Muffins

Posted in Breakfast, Muffins, Scones, and other Pastries, tagged , , , , on April 22, 2011 | 1 Comment »

Banana Espresso Chocolate Chip Muffins

Lately Julia and I have been sharing a banana as part of our breakfast most mornings. Until strawberries, blueberries, and other summer fruits are more reliably in season, bananas are an easy way to add some fruit into our morning meal. Since we’ve been eating so many bananas, I haven’t ended up with many over-ripe ones lately. When I saw that there were a few extra bananas ripening in our fruit bowl a few weeks ago, I made sure that no one ate them so that I could incorporate them into my baking. I wanted to try something new, and when I came across this recipe that combined bananas with espresso and chocolate chips, my choice was easy.

These muffins fill your kitchen with an amazing aroma as they bake in the oven. In addition to the obvious flavors of banana, chocolate, and coffee, the muffins have a rich brown sugar flavor that I really enjoyed. When I was melting the butter for the muffins, I forgot about it for a few minutes and it had started to boil. I’m wondering if maybe that contributed to the brown sugar flavor- browned butter/brown sugar- those flavors are similar, right? Or maybe not, but either way, these muffins are delicious. They make a great decadent breakfast treat, or a sweet afternoon snack.

Banana Espresso Chocolate Chip Muffins

Printable Recipe

Makes 12 muffins

Ingredients:

  • 1 1/2 cups mashed, very ripe bananas (about 3-4 bananas)
  • 1/2 cup sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup whole milk (I used 2%)
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon instant espresso powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray (or use paper liners).
  2. In a medium bowl, stir together the bananas, sugars, butter, milk, and egg. In another bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.
  3. Fill each muffin cup about 3/4 full. Bake in the center of the oven for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins in the pan on a wire rack for 15 minutes. Then remove the muffins from the pan and let them finish cooling on the wire rack. Muffins can be stored in an airtight container for up to 2 days.

Recipe from Baked: New Frontiers in Baking via Smells Like Home

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Meatball Sliders with Basil Pesto

Posted in Beef, Main Dish, Sandwiches, tagged , , , on April 20, 2011 | 4 Comments »

Meatball Sliders with Basil Pesto

These slider sandwiches are amazing. I have made meatball sub sandwiches in the past, but the addition of basil pesto to these sliders makes them exceptionally delicious. The pesto is a great complement to the flavors of the tomato sauce and meatballs. I served my sliders on my favorite homemade burger buns, and I think that also had a big positive impact on the flavor of the sandwich. The toasted homemade buns were able to stand up to the tomato sauce and pesto toppings without becoming soggy, which I think is so important in a sandwich. I made the buns half-size for the sliders, and they were perfect. You can certainly buy slider buns at the store if you don’t have the time or desire to make them. But if you have the time, the homemade buns are well worth the minimal effort it takes to make them. They also freeze well, and I now have enough leftover buns in my freezer for another few meals.

There was a fair amount of cooking involved to put this meal together, but if you enjoy cooking, that’s not a bad thing, right? Plus, my time in the kitchen produced enough food for three meals, for our family of three. I made the meatballs and tomato sauce one day, and that night we had spaghetti and meatballs for dinner. When I made the sauce and meatballs, I froze some sauce and a few uncooked meatballs for a future meal. The second day, all I had to do to get the sliders on the table was make the pesto and assemble the sandwiches. Quick and easy! (And, I made a double batch of pesto so that I could make this pizza for dinner the following night. Yum!) Now that I know how good these sliders are, next time I think we’ll have to have them for dinner two nights instead of only one. :)

One year ago: Pasta with Spinach, Zucchini, Pine Nuts, and Ricotta

Meatball Sliders with Basil Pesto

Printable Recipe

Makes about 20 sliders

Ingredients:

For the sauce:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (28 oz.) can tomato puree
  • 1 (28 oz.) can tomato sauce
  • 2 teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • Water (optional)

For the meatballs:

  • 1/2 cup breadcrumbs, divided (I used panko)
  • 1/4 cup milk
  • 1 lb. ground beef
  • 1 egg
  • 1 clove garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • Olive oil

For the pesto:

  • 1 cup packed fresh basil leaves
  • 1 clove garlic
  • 2 tablespoons pine nuts
  • 1/4 cup olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • Salt and pepper, to taste

For the sliders:

  • About 2 dozen white dinner rolls
  • Sliced provolone or jack cheese

Directions:

  1. To make the sauce, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion to the pot and saute until tender, 5-8 minutes. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the tomato puree, tomato sauce, parsley, basil, oregano, salt, and sugar. Add water to thin the sauce to your desired consistency. Bring to a boil, then lower the heat to a simmer. Let simmer for at least 2 hours.
  2. To make the meatballs, combine 1/4 cup of the breadcrumbs with the milk in a large mixing bowl. Let stand 10 minutes. Add the remaining breadcrumbs, ground beef, egg, garlic, salt, pepper, parsley, and basil to the bowl. Mix well until thoroughly combined. Form into meatballs, about 1 1/4 inches in diameter. Heat about 1 tablespoon of olive oil in a large skillet over medium heat. Brown the meatballs on all sides and then add them to the simmering sauce about 45 minutes before the sauce is finished. Cover and let simmer until the meatballs are cooked through, 35-45 minutes.
  3. To make the pesto, combine the basil, garlic, and pine nuts in the bowl of a food processor. Pulse until finely chopped. Scrape down the sides of the bowl. With the processor running, add the olive oil in a steady stream through the feed tube until well incorporated. Transfer the mixture to a small bowl and stir in the grated Parmesan. Season with salt and pepper to taste.
  4. To assemble the sliders, preheat the oven to 400 degrees. Slice the dinner rolls in half and lay open on a baking sheet. Bake for 5 minutes, just until lightly toasted. Slice a cooked meatball in half and place both halves on the bottom portion of a roll, flat side down. Spoon a small amount of sauce over the meatball. Top with sliced cheese. Repeat with remaining rolls. Bake again, 5 minutes more, just until the cheese is melted. Spoon a small amount of additional sauce over the cheese, and finish with a small spoonful of pesto on top. Serve immediately.

Recipe slightly adapted from Annie’s Eats, originally adapted from The Comfort of Cooking

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Pan-Grilled Veggie Sandwiches with Spinach, Balsamic, and Ricotta

Posted in Easy Weeknight Meals, Main Dish, Sandwiches, tagged , , , , , on April 18, 2011 | 5 Comments »

Pan-Grilled Veggie Sandwiches with Spinach, Balsamic, and Ricotta

I am always amazed at how delicious vegetables become when you grill them, even if you grill them indoors on a grill pan. Grilled vegetables are the star of this sandwich, seasoned simply with olive oil, salt, pepper, and garlic. I substituted spinach for the arugula called for in the original recipe, because it’s what I had on hand. I’m sure that the peppery bite of arugula would be great in this sandwich if you have it, though. I love the ricotta with this sandwich. It becomes seasoned with the balsamic vinegar and some of the juices from the grilled veggies, and provides a bit of creaminess to contrast with the vegetables and crunchy bread. I’m getting hungry just thinking about it!

One year ago: Baked Chicken, Rice, and Black Bean Burritos

Pan-Grilled Veggie Sandwiches with Spinach, Balsamic, and Ricotta

Printable Recipe

Makes 6 servings

Ingredients:

  • 2 small zucchini, sliced lengthwise into 1/4-inch-thick slices
  • 2 small yellow squashes, sliced lengthwise into 1/4-inch-thick slices
  • 2 red onions, sliced into 1/4-inch-thick rounds
  • Extra-virgin olive oil
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 2 baguettes, each about 24 inches long (or other sandwich rolls- I used Dutch crunch rolls)
  • 12 ounces part-skim ricotta cheese
  • 1 bunch spinach or arugula, washed, dried, and stems discarded
  • Balsamic vinegar, to taste
  • 1 small jar roasted red peppers, halved (or 2 red peppers, roasted according to directions below)

Directions:

  1. Brush a large grill pan with olive oil and heat over medium-high heat. Toss zucchini, yellow squash, and onion with olive oil, garlic, and salt and pepper to taste. Cook in batches until soft, about 6 to 12 minutes per batch, flipping over halfway through cooking. Wipe down the pan between batches to get rid of burned-on bits.
  2. Preheat broiler. Cut each baguette crosswise into 3 even pieces. Slice pieces lengthwise, but don’t cut all the way through. Place bread, cut side up, on a baking sheet and broil about 4 minutes to toast, checking it often to be sure it doesn’t burn.
  3. Spread a layer of ricotta on the bottom halves of the bread. Sprinkle with some salt. Toss the spinach (or arugula) with olive oil, balsamic vinegar, and salt and pepper to taste. Place dressed spinach on top of the ricotta, then top with the grilled vegetables and roasted red peppers.

Recipe slightly adapted from Dave Lieberman, via foodnetwork.com

How to roast red peppers:

You can certainly use store-bought jarred roasted red peppers for this sandwich to save a few minutes. If you’d like to make your own, it’s really easy, and I think they taste much better when they’re homemade.

  1. Preheat broiler.
  2. Cut bell peppers in half lengthwise. Remove and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Press down with your hand to slightly flatten the pepper halves. Broil 15 minutes or until blackened. Remove from oven and place pepper halves in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and slice peppers as desired for your recipe.

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Lemon Poppy Seed Muffins

Posted in Breakfast, Muffins, Scones, and other Pastries, tagged , , , , on April 15, 2011 | 1 Comment »

Lemon Poppy Seed Muffins

Lately I’ve been baking a lot of muffins. I like to enjoy one as a morning snack (after eating a more nutritious breakfast), an afternoon snack, or sometimes even for dessert in the evening. I had purchased poppy seeds for another recipe, so I decided it was the perfect time to bake some lemon poppy seed muffins.

These muffins are moist and tender on the inside and have just the right amount of sweetness to them. I ate one as an afternoon snack as soon as they had cooled after baking, and had to stop myself from immediately taking another. The only change that I’ll make the next time I bake these is to increase the lemon flavor, as it was very subtle. Instead of using the zest and juice of one lemon, next time I’ll try two. I did omit the lemon-powdered sugar icing, which would provide extra lemon flavor. I wanted to be able to store my baked muffins in the freezer, which you cannot do if you glaze them.

If you are looking to bake a special breakfast treat this weekend, I highly recommend these lemon poppy seed muffins.

 

One year ago: Chicken Tacos with Cucumber-Avocado Salsa

Lemon Poppy Seed Muffins

Printable Recipe

Makes 12 muffins

Ingredients:

For the muffins:

  • 2/3 cup sugar
  • Grated zest and juice of 1 or 2 medium-sized lemons (depending on how much lemon flavor you’d like)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 stick (8 tablespoons) unsalted butter, melted and cooled
  • 2 tablespoons poppy seeds

For the icing:

  • 1 cup confectioners’ sugar, sifted
  • 2-3 tablespoons fresh lemon juice

Directions:

  1. Center a rack in the oven and preheat to 400 degrees F. Butter or spray a 12 cup muffin pan or line with paper muffin cups. Place the muffin pan on a baking sheet.
  2. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk in the flour, baking powder, baking soda, and salt. In another bowl, whisk the sour cream, eggs, vanilla, lemon juice, and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough- a few lumps are better than overmixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.
  3. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them. The muffins are best served at room temperature.

Storing the muffins: Kept in a tightly covered container, the muffins will be fine for a day, although they are at their best the day they are made. If you do not ice them, you can store the cooled muffins in the freezer.

Recipe slightly adapted from Baking: From My Home to Yours, by Dorie Greenspan

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Thick and Chewy Triple Chocolate Cookies- Updated

Posted in Cookies, Desserts on April 12, 2011 | Leave a Comment »

Today I baked some Thick and Chewy Triple Chocolate Cookies, and wow are they good.  Last time I made these, I deviated from the original Baking Illustrated recipe somewhat.  This time, I followed the recipe more closely and I think they are even better than they were before.  Visit the updated post here.  :)

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Vegetable Stir-Fry

Posted in Easy Weeknight Meals, Main Dish, Vegetarian on April 11, 2011 | 1 Comment »

Vegetable Stir-Fry

When I want a healthy vegetarian meal that is filled with vegetables and whole grains, I reach for this stir-fry recipe. I tore it out of a fitness magazine years ago, and it has become a staple in my recipe rotation. Most often, I keep the meal vegetarian, but sometimes I’ll add some cooked chicken to increase the protein content of the meal.

The variety of vegetables, as well as fresh ginger, garlic and red pepper flakes, add a lot of flavor to this dish. I love the combination of the crisp-tender vegetables and the nutty, slightly chewy brown rice.

This recipe is an easy one and is manageable for weeknight cooking. It takes some time to chop all of the vegetables, but once that is done the meal comes together really fast. Definitely be sure to chop all of the vegetables and prep all of the other ingredients before throwing anything into the hot pan- once you start stir-frying the vegetables you will need to stir them constantly and they will cook very quickly. Since brown rice generally takes about 40-50 minutes to cook, be sure to start that first.

One year ago: Blueberry Oatmeal Muffins

Vegetable Stir-Fry

Printable Recipe

Makes about 3 servings

Ingredients:

  • 1 cup uncooked brown rice
  • 2 tablespoons canola oil
  • 1 1/2 cups cremini mushrooms
  • 1 red or yellow bell pepper, cored and thinly sliced
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 2 carrots, chopped into thin matchsticks
  • 1 1/2 cups sugar snap peas, trimmed
  • 4 scallions, thinly sliced
  • 1 teaspoon cornstarch
  • 1 1/2 teaspoons reduced-sodium soy sauce
  • 1 cup low-sodium vegetable broth

Directions:

  1. Cook brown rice according to package directions.
  2. In a large skillet or wok, heat the oil over medium-high heat. Add mushrooms, bell pepper slices, ginger, garlic, and red pepper flakes, stirring constantly so the ingredients don’t burn. (If they start to brown, pour a little vegetable broth into the skillet.) Continue to stir-fry for about 5 minutes.
  3. Add the carrots, snap peas, and scallions to the skillet. Stir-fry for about 2 minutes. In a small bowl, stir cornstarch into soy sauce, then add the mixture to the pan.
  4. Pour in the vegetable broth; cook for about 2 minutes, until the mixture comes to a boil and starts to thicken. Serve over brown rice.

Recipe adapted from Shape Magazine

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Cloverleaf Dinner Rolls

Posted in Breads on April 8, 2011 | 2 Comments »

Cloverleaf Dinner Rolls

Are you looking for the perfect roll recipe to go with a soup or chili dinner before the weather warms up and it feels like spring is really here?  Or, is it already warm where you live and you’d like a some delicious homemade bread to accompany a main dish salad?  Then I highly recommend that you try these cloverleaf dinner rolls. They are soft and buttery, and the cloverleaf shape is a nice touch for a pretty presentation.

Cloverleaf rolls are now one of my two favorite dinner roll recipes, along with these Honey Yeast Rolls. I love the sweetness of the honey yeast rolls, but when I want more of a rich butter flavor I make these cloverleaf rolls. While cloverleaf rolls make a great accompaniment to soups, stews, and chilis, they are also perfect for serving with other meals. My sister, Karen, served them with Thanksgiving dinner and they went really well with the turkey and other side dishes. Enjoy!

 

One year ago: Strawberry Chicken Salad with Warm Citrus Dressing

Cloverleaf Dinner Rolls

Printable Recipe

Makes 12 rolls

Ingredients:

  • 3/4 cup skim milk, heated to 110 degrees F
  • 2 tablespoons sugar
  • 1 packet (2 1/4 teaspoons) rapid rise (or instant) yeast
  • 1 large egg plus 1 egg yolk, at room temperature
  • 3 1/2 cups all purpose flour
  • 2 teaspoons salt
  • 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 10 pieces and softened, plus 2 tablespoons melted unsalted butter

Directions:

  1. Adjust oven rack to the middle position and preheat the oven to 200 degrees F. When the oven reaches 200 degrees, turn it off. Lightly oil a large bowl.
  2. Whisk the milk, sugar, and yeast in a liquid measuring cup until the yeast dissolves. Then whisk in the egg and egg yolk.
  3. In the bowl of a stand mixer fitted with the dough hook, mix the flour and salt until combined. With the mixer on low speed, add the milk mixture in a steady stream and mix until the dough begins to form, about 1 minute.
  4. Increase the speed to medium and add the softened butter, 1 piece at a time, until incorporated. Continue to mix until the dough is smooth and comes away from the sides of the bowl, about 10 minutes.
  5. Turn the dough out onto a lightly floured surface and knead briefly to form a smooth, cohesive ball. Transfer the dough to the prepared bowl and turn to coat. Cover with plastic wrap and place the bowl in the turned-off oven until the dough has doubled in size, about 45 minutes.
  6. To shape the rolls: Brush a 12-cup muffin tin with 1 tablespoon of melted butter. Punch down the dough on a lightly floured work surface. Divide the dough into thirds. Roll each third into an 18-inch long rope. Then cut each rope into 12 equal pieces and cover the pieces with plastic wrap (there will be 36 pieces of dough).
  7. On a clean, dry, un-floured work surface, roll each piece of dough into a smooth ball. Place 3 balls, seam side down, in each muffin cup. Cover the muffin tin loosely with plastic wrap and let rest in the turned-off oven until doubled in size, about 20 minutes.
  8. Remove the rolls from the oven and discard the plastic wrap. Preheat the oven to 375 degrees. Bake the rolls until golden brown, about 15 minutes, rotating halfway through baking. Brush the rolls with the remaining 1 tablespoon of melted butter. Cool in the muffin tin for 5 minutes, and then transfer to a wire rack. Serve warm.

To make ahead: The filled muffin tin can be refrigerated, covered, for 24 hours. Let the dough sit at room temperature for 30 minutes before baking.

Recipe from Cooking with Karen, originally from Cook’s Country Magazine, October/November 2010

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