Monday, February 9, 2015

Hamburger Roll-up

I have been craving what we call here at our house "Hamburger Roll-Up"... Very simple and very tasty, but the problem is, due to all the canned items on the recipe it is loaded with salt. So for today's "Monday Make" I am spent the time re-working the recipe. Instead of using canned soup and green beans I made my own mushroom cream sauce and used fresh beans. I also made my own dough for the crust instead of using the premade pizza dough.

For the dough.. 
2 teaspoons active dry yeast
1 cup warm water
1 tablespoon olive oil
2  to 2 1/2 cups all purpose flour
1 teaspoon sugar
1 teaspoon salt

Place all ingredients starting from the top in your mixing bowl and mix until dough comes together on a ball. Knead for 5 mins and set aside to let rest until dough. If using bread machine, use the dough setting. While dough is rising make the filling...
1 tablespoon olive oil
1 lbs. hamburger
1 cup fresh green beans (I use leftover green beans that have already been cooked)
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped button mushrooms
2 cloves diced garlic
salt and pepper to taste

In medium sauté pan, add all the ingredients and cookhamburger until pink is gone. Don't over cook it because it will still need more cooking time in the oven. Pull meat mixture from the pan but leave the grease to make the cream sauce (known as Rue or cream gravy). Next, make the Rue by using the following steps...Melt 2 tablespoons of butter in the hamburger pan, add 1/4 flour and stir, lifting stuff from the bottom of the pan. Next, while stirring, slowly add 2 cups cold milk and cook until thick. Add hamburger mixture to cream sauce and mix well. Salt and pepper to taste. Stir and set aside.
Now to assemble roll-up, on a lightly floured surface roll dough out into a 1/4 -1/2 inch circle, (like pizza or cinnamon rolls). Next spoon Hamburger cream sauce over dough circle, just like pizza sauce.  Now roll up like a pinwheel or jelly roll. Pinch ends together to seal edges. Carefully place on long greased cookie sheet and bake for 30-40 mins on 350.

To serve... Slice in rings and serve with green salad and brown gravy.


Tuesday, February 3, 2015

TWD: "Baking with Julia" - Salsa Quintza

Feels good to be back in the kitchen... today our "Tuesday's with Dorie" challenge was to make Salsa Quintza. In all my travels I have never come a crossed this recipe and I was very intrigued when I started reading it, only to discover that the crust base was a yeast dough made from flour, cornmeal and refried beans. We had serveral people for lunch today, so we made ours pizza size. The dough was soft and beautiful. The homemade salsa and cream cheese filling was amazing, and added just the right amount of class to the whole affair. This was so yummy and we will definitely make it again. :)



Monday, February 2, 2015

Creamy Asparagus, Leek & Potato Soup

  • In learning to deal with my CHF, we have gained a better understanding of the importance of a low-sodium diet. So one of our main goals now is to rework some of our favorite recipes, to not only reduce calories but also the salt with out compromising on flavor. Today, we decided that we would make-over one of our favorite winter soup recipes. 
  • Creamy Asparagus, Leek & Potato Soup
  • 2 cups leeks
  • 2 cloves garlic
  • 1/2 cup diced celery
  • 2 Tablespoon butter
  • 2 cups baked potatoes, peeled and cut into small cubes
  • 2 cups cooked asparagus, cut into 1 inch pieces
  • 4 cups low-sodium chicken stock
  • 2 cups fat free milk
  • 1/2 teaspoon salt & pepper
  • Directions:
  • Cut leeks in half lengthwise, wash and thinly slice. In large pan lightly sauté leeks in butter. Add potatoes, garlic and celery. Sauté for about 5 minutes
  • Add asparagus, chicken stock, salt and pepper. Lower heat and simmer gently for about 20-30 minutes, until all vegetables are soft. Put contents in blender or processor and purée.
  • Add milk (or cream) and adjust salt and pepper for seasoning. (Also adjust the consistency of the soup, adding a little more of chicken stock if it is too thick).
  • Garnish with a touch of sour cream and parsley, serve with fresh veggie bruschetta.
  • We were able to rework the calorie count from 263 to 132 and we lowered the salt from 778 to 206.



Thursday, November 20, 2014

Bacon Jam

Makes 1 cup (can be doubled or tripled)
1/2 pound thick-cut bacon, cut into 3/4-inch pieces 
1 small sweet onions, peeled and thinly sliced
1 large bunch of fresh chopped chives
1/2 cup pure maple syrup
1/4 cup balsamic vinegar
2 tablespoons spicy stone ground mustard
2 teaspoons Worcestershire sauce
pinch of Kosher salt and freshly ground black pepper

In a large frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, until it begins to brown and crisp, 15 to 20 minutes. Keep all the bacon fat in the pan; do not discard.

Lower the heat to medium low. Stir in the onions, and cook until softened, 8 to 10 minutes. Add the chives, maple syrup, vinegar, mustard, and Worcestershire sauce. Season with salt and pepper. Pour in 1/2 cup of water and stir to combine. Bring the mixture to a boil, reduce heat to low and simmer, stirring occasionally if necessary. Cook until the the jam has a glossy appearance and syrup-like consistency, about 30 minutes to an  hour, it should be thick and chunky, not a paste. Allow the mixture to cool for 20 to 30 minutes.

Tuesday, November 18, 2014

TWD: "Baking with Julia" - Amaretti Cookies

We made Amaretties this week as our group recipe  "Baking with Julia" - pages 320-321

WE love these little yummy cookies. We make these often for all the holidays using a wide variety of add ins, but I have to admit our favorite is to add chunks of cherry and dip them in White Chocolate.

The top picture is the plain and cherry chunk variety and the bottom picture is plain with Hersey kiss for  Thanksgiving and the cherry & white chocolate for Christmas

WE are having so much fun hanging out with the group and You can too... Everyone is welcome, check out other fans and fun recipes at  "Tuesday's with Dori".


Monday, November 17, 2014

Make-Over Monday - Garlic & Chive Hamburger Buns (using "Sponge" start)

Ingredients

  • 2 tablespoons active dry yeast
  • 1 cup warm water (110° to 115°) (instead of Milk or Cream)
  • 1/3 cup butter
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon salt
  • 3 to 3-1/2 cups all-purpose flour

 

Directions

  • In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. 
  • Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
  • Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool.
  • Yield: 12 to 18 buns 
Nutritional Facts: 1 serving (1 each) equals 195 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.

Saturday, November 15, 2014

Calzones - (using "biga start)

They say that in order for a calzone to be a "real" calzone, you can not put sauce on the inside.. 
For the Ferment (biga)
1 teaspoon of dry yeast
8 Tablespoons of lukewarm water
1-1/2 cups white bread flour

Dissolve the yeast in the water, add the flour and work it with a wooden spoon until you have thick batter. Cover it with plastic wrap and let rest in the fridge overnight or at room temperature for 2 1/2 -3 hours, or until bubbly and risen.
Ingredients:

1 recipe of active 60% hydrated biga (see recipe above)
1 tablespoon olive oil
1 teaspoon white sugar
1 teaspoon salt
2 1/2 cups all-purpose flour, divided
1 teaspoon olive oil
1 cup ricotta cheese
1 1/2 cups shredded Cheddar cheese
1 cup precooked mild Italian sausage
1/2 cup sliced fresh mushrooms (optional)
1 tablespoon dried basil leaves
1 egg, beaten

 To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and chill.


To Make Dough: 
In the your bowl of biga,  Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
When dough is ready, Preheat oven to 375 degrees F (190 degrees C) and punch dough down and separate it into 6-8 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 2-3 tablspoons of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.