Fluffy and Delicious Dinner Rolls

Fluffy and Delicious Dinner Rolls

posted in: Food, Side Dishes | 1 | This post may contain referral links. See privacy policy for more.

Thanksgiving is just a couple weeks away and if you are like us, you are probably in the beginning stages of assembling your menu. One major part of our Thanksgiving menu is rolls. We are devout carb lovers therefore a holiday dinner is not complete without fluffy dinner rolls.

Fluffy Dinner Rolls

When we were younger, we always bought Pillsbury Flaky Layers Biscuits to consume with our turkey and gravy. While these biscuits are delicious, they just aren’t the same as homemade bread. In a pinch or a nostalgic moment, we still eat these biscuits.

But since Thanksgiving is a great time to try new things on your menu, give these dinner rolls a try. They are simple to make and the end result is delicious.


To start, mix warm water and yeast in stand mixer bowl. Let sit for 10-15 minutes covered with a tea towel, until frothy.
Fluffy Dinner Rolls
In a medium mixing bowl whisk together milk, egg, vegetable oil, sugar and salt.
Fluffy Dinner Rolls
Fluffy Dinner Rolls
Add the liquid mix to the yeast mixture. Stir to combine using the dough hook attachment.
Fluffy Dinner Rolls
Add all of the flour and mix until a shaggy dough has formed on level 2.
Fluffy Dinner Rolls
Continue kneading the dough for 8-10 minutes on level 2. Dough will be smooth, slightly tacky and will spring back when poked.
Fluffy Dinner Rolls
Spray large mixing bowl and a piece of plastic wrap with oil. Place dough in prepared bowl, then cover with the plastic wrap. Gently press the wrap onto the dough surface so it stays moist.
Fluffy Dinner Rolls
Cover bowl with tea towel and let rise 45-60 minutes, until doubled in size.
Fluffy Dinner Rolls
Carefully remove plastic wrap and place aside to reuse. Flour a cutting board and dump dough out.
Fluffy Dinner Rolls
Cut into 12 pieces. Fold each piece onto itself to form a smooth to then roll into balls. Place into 11×7 pan.
Fluffy Dinner Rolls
Cover pan with saved plastic wrap and tea towel. Let rise again about 30 minutes until pillowy and doubled in size.
Fluffy Dinner Rolls
Preheat oven to 375°F. Melt tablespoon of butter and gently brush onto tops of the risen rolls.
Fluffy Dinner Rolls
Fluffy Dinner Rolls
Bake 15-18 minutes until golden brown.
Fluffy Dinner Rolls
Devour one or three!
Fluffy Dinner Rolls

Fluffy and Delicious Dinner Rolls

Fluffy and Delicious Dinner Rolls

Ingredients

  • 1/2 c warm water (105-110°F)
  • 1 T active dry yeast
  • 1/2 c milk, room temperature
  • 1 egg, room temperature
  • 2 T vegetable oil
  • 2 T sugar
  • 1 t salt
  • 16 oz all purpose flour
  • 1 T butter
  • Special equipment: Stand mixer with dough hook

Instructions

  1. In a stand mixing bowl, combine warm water and yeast, stir to mix then cover with tea towel. Let sit 10-15 minutes until frothy.
  2. In a medium mixing bowl, whisk together milk, egg, vegetable oil, sugar and salt. Add this to the yeast mixture.
  3. Stir a couple of times with the dough hook attachment to incorporate.
  4. Carefully add all of the flour to the mixing bowl. Mix until a shaggy dough forms.
  5. Then knead on level 2 for 8-10 minutes. Dough will be smooth, slightly tacky and will spring back when poked.
  6. Spray a large mixing bowl and a piece of plastic wrap with oil. Transfer dough to prepared bowl and cover the dough with the plastic wrap, pressing it around the dough. Cover bowl with tea towel and let rise for 45-60 minutes, until doubled in size.
  7. Lightly flour a cutting board. Carefully remove the plastic wrap and set aside to use again.
  8. Dump dough onto cutting board. Cut into 12 pieces, fold the pieces onto themselves and roll into balls. Place in an 11x7 pan.
  9. Cover with the oiled plastic wrap again and cover with tea towel. Let rise for about 30 minutes or until doubled in size and pillowy looking.
  10. Preheat oven to 375°F.
  11. Melt tablespoon of butter and lightly brush onto the risen rolls.
  12. Bake 15-18 minutes until lightly golden.
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Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

Brilliant Broccoli Tots: Skeptics Try the Newest Snacking Sensation

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Have you guys seen recipes for broccoli tots across the internet? We have seen a couple that were dubbed as low carb alternatives to tater tots and of course, we were skeptical. How could a tot made from broccoli taste as good as a tot made from potatoes? Once again we the skeptics were proved wrong, just like we were when we tried cauliflower pizza.

pizza, cauliflower pizza, gluten free, gluten free pizza

Click here to check out our Cauliflower Pizza Recipe!

 

Broccoli tots are amazing! Broccoli plus cheese, you can’t go wrong! This recipe is very simple, quick and delicious.

Blanch the broccoli for two minutes until it is bright green. Let cool.
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Finely chop the broccoli florets. You don’t want the pieces to be too big or else you can’t form the tot.
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Once the broccoli is chopped, cook the onions and garlic. We tried some of the recipes out there with raw onion and garlic – bad news, dude.
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Mix all the ingredients together, then refrigerate for 20 minutes.
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Scoop a heaping tablespoon of the mixture into your hands and form into tot shapes.
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Bake at 400°F for 9 minutes, then flip and bake for 9 more minutes. Let cool slightly, then snack away!
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Brilliant Broccoli Tots!

Brilliant Broccoli Tots!

Ingredients

  • 12 oz broccoli, cut into small florets
  • 1/2 cup onion, finely diced
  • 3 cloves garlic, minced
  • 1 c shredded cheddar
  • 1 egg beaten
  • 2/3 c panko breadcrumbs
  • 1/2 t salt
  • 1/2 t pepper

Instructions

  1. Fill medium saucepan with water, add salt, bring to boil.
  2. Blanch broccoli for two minutes, make sure to press florets into the water while cooking.
  3. Drain and let cool.
  4. Heat a frypan to medium, add a splash of olive oil and onions. Cook until onions have caramelized. Turn off heat, add garlic mix to incorporate, then remove pan from burner. Let cool.
  5. Finely chop cooked broccoli florets
  6. Mix panko, salt and pepper in small bowl.
  7. Combine all ingredients in a medium mixing bowl.
  8. Refrigerate for 20 minutes.
  9. Preheat oven to 400°F.
  10. Line a baking sheet with parchment paper.
  11. Form the tots. Scoop out about a heaping tablespoon into your hand, compact the mixture while also forming a tot shape.
  12. Place onto baking sheet and space evenly.
  13. Bake for 9 minutes, flip and bake for 9 more minutes.
  14. Let cool slightly.
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Homemade Pita Bread

Homemade Pita Bread

posted in: Food, Side Dishes | 8 | This post may contain referral links. See privacy policy for more.

After years of purchasing pita bread from the store, we decided to try making it ourselves. We discovered that not only is it easy to make, it is also much more tasty when it is fresh out of the oven.
super-simple-homemade-pita-bread
Fresh pita is delicious by itself, but also works well when slathered with our Cool and Tangy Tzatziki or stuffed with our Delicious Grilled Chicken SouvlakiPita is by definition a flatbread; it is made with flour, water and salt, and has a pocket in between the layers.

We previously blogged about our love for the Great British Bake Off. This weekend, we finished bingeing on season 6, and in episode 5 “Alternative Ingredients,” the bakers made gluten-free pitta bread using psyllium powder and nigella seeds. We recognized psyllium from that well known powder that keeps you regular, Metamucil. We had never heard of nigella seeds. Apparently, they are also know as “black cumin”- sounds good; we love cumin!

So if you are looking for a gluten-free version of pita, Paul Hollywood’s version seems like a beautiful option. It looks pleasantly hearty!


The first step to creating perfect pita is to mix some water and sugar.
pita-bread-1
Add yeast and 70 grams all purpose flour, mix. Let sit 15 minutes.
pita-bread-2
After 15 minutes, the mixture will be frothy. Add salt, olive oil, and the remaining flour.
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Mix until shaggy ball is formed, then mix two minutes. The dough will look like the photo below. If dough is too wet, add more flour.  Let rest 10 minutes.
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After ten minutes, the dough will have risen slightly. Mix for another two minutes.
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Put dough into large mixing bowl that has been oiled and cover with oiled plastic wrap.
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Let dough double in size, about 45 minutes to an hour.
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Punch down and portion into 8 balls. Cover with tea towel and let rest for 10 minutes.
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Balls will have risen slightly.
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Keep dough balls covered as you work so they won’t dry out.
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Work one ball at a time.
pita-bread-11
Roll out to 1/8 inch thickness.
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Carefully place dough onto preheated baking sheet.
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Bake for two minutes, bread will be puffed up. Flip.
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and cook 1 minute more.
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A perfect pile of pita!
pita-bread-16

Homemade Pita Bread

Homemade Pita Bread

Ingredients

  • 1 c lukewarm water (between 105-110°F)
  • 1/2 t sugar
  • 2 t active dry yeast
  • 410 grams all purpose flour, divided
  • 1 1/2 t kosher salt
  • 2 T olive oil
  • Special Equipment: Kitchen Aid Mixer and heavy duty baking sheet

Instructions

  1. Mix water and sugar in Kitchen Aid mixing bowl.
  2. Add yeast to water then add 70 grams flour and whisk.
  3. Cover bowl with clean tea towel and let sit for 15 minutes in a warm place, until mixture is frothy.
  4. Add salt, kosher salt and remaining flour to the mixing bowl.
  5. Using dough hook attachment, mix until a shaggy ball has formed then mix for two minutes. If dough looks too wet add a little more flour.
  6. After the two minutes, cover with tea towel again and let sit for 10 minutes.
  7. Remove tea towel and mix for another two minutes.
  8. Coat large mixing bowl with a thin layer of olive oil.
  9. Remove dough from mixing bowl and place into oiled bowl.
  10. Lightly oil a piece of plastic wrap and then place it over the dough and tuck it around the edges so the dough is completely covered.
  11. Cover bowl with tea towel, place bowl in a warm place for 45 minutes to 1 hour. Leave until the dough has doubled in size.
  12. Prepare the oven: Remove all racks except one on the lowest level possible, place heavy duty baking sheet on the rack, preheat oven to 500°F.
  13. Punch down dough and divide into 8 pieces on a floured surface.
  14. Form into balls and place on a floured surface, cover with tea towel and let rest for 10 minutes.
  15. Working with one ball at a time, roll until about 1/8 inch thick.
  16. Carefully pick up circle and place onto hot baking sheet.
  17. After 2 minutes the dough will be puffed up, turn and bake 1 minute more.
  18. Repeat with remaining balls.
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Roasted Bacon-Wrapped, Blue Cheese-Stuffed Fresh Figs (GIFT #1)

Roasted Bacon-Wrapped, Blue Cheese-Stuffed Fresh Figs (GIFT #1)

posted in: Food, Grandma Inspired Fantastic Treats (GIFTs), Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Last week we announced that we were going to start a new blog series about Grandma Inspired Fantastic Treats (GIFTs). This recipe kicks off the series and is most definitely inspired by our grandma, the original foodie in our life. We previously blogged about her love of Greek food in this post about Chicken Souvlaki.

twitter fig

Our grandma was very matter-of-fact, with a limited filter (aka she said exactly what was on her mind). A couple of years ago, our family travelled to the Midwest for a wedding. After the wedding, we spent some time at the bride’s house with our grandma’s sister-in-law.

The family had made a nice dinner and when we arrived at the house, they were still preparing the appetizer, bacon-wrapped, blue cheese stuffed, dried dates. Naturally, we jumped into help.

The new groom, showed us how to put them together, “First, you take the dried fig and then…” Our grandma jumped in before he could even finish his sentence.

“That’s NOT a FIG, that’s a DATE!” she proclaimed emphatically.

We all turned red, embarrassed by our grandma correcting this man she had just barely met.

“GrandMA,” we hissed at her.

“Whaaatt? That’s a date not a fig.” She showed no signs of self-consciousness.

The groom continued on like nothing happened and we eventually enjoyed the dried dates with melted blue cheese and crispy bacon.

While our grandma never made this tasty treat, as you can tell from this funny story, she definitely inspired it.

Finding Fresh Figs

We found the fresh figs for this recipe at Costco in the freezing, walk-in refrigerator room. According to an article by The City Cook, figs are in season from June to September. This jives with what we found out from the produce guy at our local Trader Joe’s.

More Bacon Recipes for You!
Luscious Bacon-Wrapped Steak Fit for a Queen
Sweet and Salty, Bacon-licious, BBQ Baked Beans
Mouth-Watering, Almost Healthy, Prosciutto-Wrapped Asparagus

bacon wrapped blue cheese figs - 1

bacon wrapped blue cheese figs - 10

Here we have our fresh figs! Plus some frying bacon – always a welcome sight!

bacon wrapped blue cheese figs - 3

bacon wrapped blue cheese figs - 4

While your bacon is frying, score those figs and get your blue cheese ready for action.

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Cool bacon on paper towels and stuff figs with blue cheese.

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Wrap stuffed figs with bacon and bake for 15-20 minutes at 350°F.

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FIGS, GLORIOUS FIGS!

Another variation of this appetizer incorporates a pecan or walnut inside the fig with the cheese. We were not so keen on the idea at first, but after tasting this version, we believe the addition of a pecan would be absolutely perfect!

Bacon-Wrapped, Blue Cheese Stuffed Fresh Figs (GIFT #1)

Bacon-Wrapped, Blue Cheese Stuffed Fresh Figs (GIFT #1)

Ingredients

  • Fresh Figs
  • Blue Cheese Crumbles
  • Bacon

Instructions

  1. Preheat oven to 350°F
  2. Cover baking sheet with aluminum foil
  3. Par cook bacon so some of the fat is rendered but still soft enough to bend
  4. Let bacon cool slightly
  5. Quarter figs from the bottom, being careful not to slice completely
  6. Place cheese crumble into cavity
  7. Wrap bacon around the fig and use a toothpick to hold it all together
  8. Place on prepared baking sheet
  9. Bake for 15-20 minutes
  10. Let cool slightly
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Sweet and Salty, Bacon-licious, BBQ Baked Beans

Sweet and Salty, Bacon-licious, BBQ Baked Beans

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BBQ baked beans have always been a staple of our family’s summer cookouts, but we have always purchased cans and heated them up. We especially enjoy Bush’s Beans, largely due to that adorable dog – Duke! He’s snarky AND cute – #goals.

Recently, we decided to try making our own baked beans and the result did not disappoint. But don’t worry Duke, we’ll still buy yours too.

Making your own beans from scratch requires a little bit of forethought because the dry beans need to soak overnight and plump up.

beans, baked beans, food, kitchen, cooking, recipe, eat

baked beans 3

BBQ baked beans always require bacon, lots of yummy, delicious bacon.

bacon, baked beans, food, kitchen, cooking, recipe, eat

Add in some green bell pepper, onion and garlic…

beans, baked beans, food, kitchen, cooking, recipe, eat

beans, baked beans, food, kitchen, cooking, recipe, eat

Along with some molasses, brown sugar, ketchup, and honey…

beans, baked beans, food, kitchen, cooking, recipe, eat

beans, baked beans, food, kitchen, cooking, recipe, eat

And you’ve got baked bean brilliance. Smoky, spicy and sweet. What else could you want? Everyone gobbled these BBQ baked beans at our latest summer feast. Try the recipe and let us know what you think!

Have a great weekend everyone!

Sweet and Salty, Bacon-licious, BBQ Baked Beans

Sweet and Salty, Bacon-licious, BBQ Baked Beans

Ingredients

  • 8 cups water
  • 1 1/2 T Kosher Salt
  • 1 pound dry pinto beans
  • 12 oz bacon, cut into 1/2 inch squares
  • 1 large onion, diced
  • 1 medium green bell pepper, diced
  • 1 1/2 T garlic
  • 2 cups chicken stock
  • 3 cups water
  • 1 1/2 cups ketchup
  • 2/3 cup brown sugar
  • 1/3 cup honey
  • 1/4 cup molasses
  • 2 T yellow mustard
  • 1 T apple cider vinegar
  • 1 T sriracha
  • 1 t garlic powder
  • 1 t onion powder
  • 1 t paprika

Instructions

  1. Rinse beans to remove dirt and pick out any bad beans or hidden rocks
  2. In medium size bowl or container, mix 8 cups water and kosher salt
  3. Add pinto beans, let sit overnight at room temperature
  4. Drain and rinse beans again
  5. In large dutch oven, cook bacon over medium heat
  6. Remove browned bacon, leaving as much fat as possible
  7. Add onion and cook until slightly brown
  8. Add green pepper and garlic, cook for one minute
  9. Add 3 cups water, chicken stock, reserved bacon and beans
  10. Bring to boil, reduce heat to low, cover and cook for one hour
  11. Preheat oven to 300°F
  12. Stir in remaining ingredients, cover and place in oven
  13. Bake for 4 hours, stirring occasionally
  14. Remove cover and bake for another hour
  15. Let cool 15-20 minutes
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Buttery, Grilled Corn on the Cob

Buttery, Grilled Corn on the Cob

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Since it is officially summer, it is also officially grilled corn season. Corn can be found at just about every grocery store now.

Our local Walmart just got renovated with a large grocery section and we found the best deal on corn there. 10 cents an ear! What an awesome find!

corn on the cob 1

We have found that the best way to pick the perfect ear is to peel down the leaves and silk to look at the top of the corn. You want to see that the kernels are mostly developed to the end of the cob and it hasn’t started to rot.

corn on the cob 2

corn on the cob 3

When you get the corn home, it’s time to get your hands dirty. Shucking corn isn’t really a dirty process, it just takes some strength to pull the leaves and silk off.

Once the corn are clean, give them a quick wash to remove any leftover silk, then you are ready to prep them for the grill. Tear off about 12 inches of aluminum foil to wrap the corn in.

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Slather them up with butter, season generously with salt and pepper and wrap tightly.

corn on the cob 5

An alternate name for this recipe could be Butter with a Side of Corn. Yum!

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I prefer a folding method on the ends instead of twisting. Folding decreases the leakage of butter while cooking.

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This is the end result! Plump, juicy corn!

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You can eat it straight off the cob, like Mac prefers it, or cut off the cob, like Al prefers it.

 

Buttery, Grilled Corn on the Cob

Buttery, Grilled Corn on the Cob

Ingredients

  • Ears of corn
  • Softened butter
  • Salt
  • Pepper
  • Sheets of aluminum foil

Instructions

  1. Soften butter to room temperature.
  2. Preheat grill about 350-400°F.
  3. Place corn on aluminum foil.
  4. Generously spread butter all over the corn.
  5. Sprinkle with salt and pepper.
  6. Fold and seal the aluminum foil.
  7. Place on grill, set timer for four minutes.
  8. Turn a quarter turn and re-set timer for four minutes.
  9. Continue until you have turned the corn four times.
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Easy, Everyday Oven-Roasted Cauliflower

Easy, Everyday Oven-Roasted Cauliflower

posted in: Food, Side Dishes | 1 | This post may contain referral links. See privacy policy for more.

Our family loves cauliflower. It really is the blank canvas of vegetables. One of our most popular posts ever here at zydoyle.com is our Cauliflower Pizza Crust Recipe.

I have used today’s recipe: Easy, Everyday Oven-Roasted Cauliflower more times than I can count. It is super simple, with only six ingredients.

Roasting gives a kind of natural smoky flavor and since cauliflower is sort of bland, it takes on strong flavors really well. Roasting is a really easy technique and can be used for all kinds of vegetables. In my opinion, there are only a couple of rules to roasting.

Rule 1: Salt generously. Although that might be a general life rule.

Rule 2: Watch ’em like a hawk. Burnt vegetables taste terrible.

Easy, Everyday Oven-Roasted Cauliflower

Easy, Everyday Oven-Roasted Cauliflower

Ingredients

  • A head of cauliflower
  • 4 cloves of garlic, peeled and smashed
  • Salt and pepper
  • 1 lemon, juiced
  • Olive oil

Instructions

  1. Preheat oven to 425°F.
  2. Cover a sheet pan with heavy duty aluminum foil. This makes cleanup a snap.
  3. Cut up cauliflower into small, uniform chunks and put onto prepared pan.
  4. Drizzle olive oil over the cauliflower. You want the cauliflower to covered in oil but not swimming in it.
  5. Sprinkle salt and pepper over the cauliflower.
  6. Pour lemon juice over the cauliflower and toss.
  7. Add smashed garlic cloves to pan. Put them in different areas so the garlic flavor is all over.
  8. Roast in the oven for 13 minutes, then flip the cauliflower.
  9. You can use a flipper or a pair of tongs, just be careful not to tear the aluminum foil.
  10. Roast for another 10-15 minutes until you have reached your desired doneness.
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Mouth-Watering, Almost Healthy, Prosciutto-Wrapped Asparagus

Mouth-Watering, Almost Healthy, Prosciutto-Wrapped Asparagus

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Prosciutto-wrapped asparagus is a thing of beauty. You get the good feelings of eating healthy, green asparagus, plus you get the salty satisfaction of crunchy prosciutto.

Asparagus can be an acquired taste, but anything with a side of cured pork is yummy.

asparagus

Prosciutto can be purchased pre-sliced or you can get it sliced by your local butcher. Not all prosciutto tastes the same. Different brands taste different even if they were cured for the same amount of time. We suggest you try different brands to see which one you like the best. (We have purchased ours from Costco as well as from the deli at Safeway.)

If you aren’t a fan of prosciutto but you like bacon, you can use that instead. It is has its own merits that we will discuss in a future post.

 

Prosciutto-Wrapped Asparagus

Prosciutto-Wrapped Asparagus

Ingredients

  • 16 asparagus spears
  • 8 slices prosciutto

Instructions

  1. Cover a sheet pan with aluminum foil.
  2. Place a rack on the pan.
  3. This keeps the asparagus out of the fat drippings.
  4. Trim the asparagus to remove the tough ends.
  5. Cut prosciutto in half, long ways.
  6. Wrap prosciutto starting below the leafy top. Wrap at an angle so the whole spear is covered.
  7. Turn on broiler to high.
  8. Broil for 3 minutes.
  9. Turn and broil for 3 more minutes.

Notes

These get cool in a hurry, so cook them right before you are ready to serve.

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Happy Boys’ (Children’s) Day and Let’s Make Mochi!

Happy Boys’ (Children’s) Day and Let’s Make Mochi!

posted in: Food, Side Dishes, Travel | 0 | This post may contain referral links. See privacy policy for more.

The fifth of May is well known in America as Cinco de Mayo, which is sometimes also referred to as Cinco de Drinko.

But for Japanese families, May 5th is Boys’ Day, also known as Children’s Day. The celebration has transformed over time to celebrate not only boys but all children on this day. Girls’ Day is celebrated on March 3rd, also known as Dolls’ Day.

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According to Chinese legend, it is said that carp (koi in Japanese) that swim through the Dragon Gate rapids in the Yellow River turn into dragons. (For more, read The Animal in Far Eastern Art by T. Volker (1950).)

On Boys’ Day, families in Japan proudly display carp windsocks affixed to a pole, one for each parent and one for each child. When the wind catches the carp it appears as though the fish are swimming.

carp, koi, boys day, childrens day, japan
A koi windsock pole we picked up in Japantown in San Francisco.

A traditional celebration of Boys’ Day includes the eating of mochi which has gained more popularity in the US over the past decade. For those unfamiliar with mochi, it is sweet rice that has been cooked in water, pounded into a thick, sticky paste and then formed into disks. On it’s own it can be kind of bland. You might say it is an acquired taste. I like to consume it in a brothy shoyu soup with shrimp and spinach. Just thinking of it makes my mouth water.


Zojirushi Mochi Maker

The process of making mochi is pretty easy now since we have mochi making machines (pictured above) that cook the rice and beat or “pound” the rice to the correct consistency. All you have to do is soak the rice in water overnight. Watching the mochi spinning, round and round is mesmerizing, as you can see in the video below.

 
The only difficult part is once it is done, it is an extremely hot (like molten lava hot) mound of rice paste. It can be difficult to handle if you have sensitive hands, but the end product is totally worth it.
 
The mochi needs to be portioned out into smaller servings before it has cooled and hardened too much. This is the time to put sweet red bean paste in the center of your mochi if you enjoy daifuku.
 
You can read more about how to make mochi with a mochi maker with step by step instructions at Of Rice and Ramen.
 
If your mouth is watering too, here’s a great recipe for Mochi Ice Cream from Just One Cookbook. The recipe uses Mochiko, sweet rice flour, which is a much quicker method than using a mochi maker.


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Easy, Flavor-Packed Vegan Homemade Corn Tortillas

Easy, Flavor-Packed Vegan Homemade Corn Tortillas

posted in: Food, Main Dishes, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

I have never been a big fan of store bought corn tortillas. I have always found them to be very dry and tasteless and had to gag them down.

I could eat a whole bag of flour tortillas, no problem, but the problem is they are so high in calories. I wanted a healthier alternative so I decided to venture out and make my own corn tortillas with the following qualifications: 1) must taste delicious and 2) must not be dry.

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On my adventure, I discovered that most corn tortillas are vegan. Since I didn’t know that, I decided to put that into the title of this post to share the knowledge.

The basic recipe for corn tortillas is mix some masa harina with some water. My recipe is super simple and super tasty. I have added more seasonings to my mix to make the tortillas even more yummy, just in time for Cinco de Mayo.

It used to be difficult to find Maseca in stores but with the explosion of foodie culture, you can kind find it in any grocery store these days. There is no need to be afraid of the words masa harina it is just corn, ground to the consistency of wheat flour. You can read more about masa harina at Chowhound.

Ingredients

2 cups masa harina
½ t salt
½ t garlic powder
½ t chili powder
½ t cumin
1 ½ cups hot water*

*You should use the hottest water that you hands can handle. My hands are kind of sensitive to heat, therefore I wouldn’t recommend using boiling water. I have a Japanese hot water kettle that you can set the temperature on. My water is 175ºF and it didn’t burn my hands while mixing (in step 3).

Instructions

Step 1. Mix masa harina with the salt, garlic powder, chili powder, and cumin.

maseca, masa harina, mexican food, tortillas

Step 2. Pour in the hot water and mix with a spoon.

maseca, masa harina, mexican food, tortillas, water

Step 3. Continue mixing with your hands to make sure it is mixed well.

maseca, masa harina, mexican food, tortillas

Step 4. Cover tightly with plastic wrap and let sit 2 hours.

maseca, masa harina, mexican food, tortillas

Step 5. Portion out into balls and keep under moist paper towel.

I used a 2 ounce ice cream scoop to portion out my dough. I ended up with 8 large dough balls and a little bit of dough leftover for one smaller ball. I broke each 2 ounce ball in half to create sixteen somewhat even, smaller balls. (17 total corn tortillas)

maseca, masa harina, mexican food, tortillas

Step 6. Heat non-stick pan to medium heat. (I used a cast iron skillet.)

Step 7. Flatten tortillas and place into pan, heat one minute.

There are a couple of ways to flatten your tortilla dough into thin disks. One way is a tortilla press, like the one below. This is a simple, one step process to flatten your tortillas. This yields a more consistent round shape and thickness.

I don’t have one and instead use method two. A rolling pin and two pieces of parchment paper. I press the dough ball with my hand first and then use the rolling pin to flatten it completely. The edges are kind of jagged using this process but I just call it rustic.

maseca, masa harina, mexican food, tortillas

Step 8. Flip and cook one more minute.

maseca, masa harina, mexican food, tortillas

maseca, masa harina, mexican food, tortillas

Step 9. Wrap cooked tortillas in a clean dishtowel to keep warm.

 

 

Easy Vegan Homemade Corn Tortillas

Easy Vegan Homemade Corn Tortillas

Ingredients

  • 2 cups masa harina
  • ½ t salt
  • ½ t garlic powder
  • ½ t chili powder
  • ½ t cumin
  • 1 ½ cups hot water*

Instructions

  1. Mix masa harina with the salt, garlic powder, chili powder, and cumin
  2. Pour in the hot water and mix with a spoon
  3. Continue mixing with your hands to make sure it is mixed well
  4. *You should use the hottest water that you hands can handle. My hands are kind of sensitive to heat, therefore I wouldn’t recommend using boiling water. I have a hot water kettle that you can set the temperature on. My water is 175ºF and doesn’t burn my hands while mixing.
  5. Cover tightly with plastic wrap and let sit 2 hours
  6. Portion out into balls and keep under moist paper towel
  7. Heat non-stick pan to medium heat
  8. Flatten tortillas and place into pan, heat one minute
  9. Flip and cook one more minute
  10. Wrap cooked tortillas in a clean dishtowel to keep warm
  11. Made 17 4-inch tortillas
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Easy, Dreamy 7 Layer Dip

Easy, Dreamy 7 Layer Dip

posted in: Food, Side Dishes | 4 | This post may contain referral links. See privacy policy for more.

This weekend is huge in the football world. Wild Card games Saturday (AFC) and Sunday (NFC). NCAA Championship on Monday.

It’s a great time to be a football fan, especially for the tailgating food.

I get massive cravings for all foods associated with Super Bowl parties as soon as the clock strikes 12:00AM on January 1st every year.

Luckily, we don’t have to wait until February to enjoy chips, dip, and all the other glorious snacks.

7 layer dip is probably at the top of my list of pre-game appetizers.

Side note: The other thing that comes to mind this time of year is the infamous Jim Mora line comes to mind – “Playoffs?” (See this article from ESPN if you are unfamiliar with the quote.) It’s difficult to articulate exactly how much joy that line and his disgusted face give me. Thank you Coors Light for introducing me to it (See it for yourself on bleacher report).

First come the beans.

7 layer dip, seven layer dip, appetizers, dips, easy appetizers, dip recipes, bean dip

Then the sour cream.

7 layer dip, seven layer dip, appetizers, dips, easy appetizers, dip recipes, bean dip, sour cream

Then, one of the best-tasting green foods known to man, guacamole!

I made this myself, but I have used store-bought, namely the Wholly brand.

7 layer dip, seven layer dip, appetizers, dips, easy appetizers, dip recipes, bean dip, guacamole

Salsa.

Again, this is homemade (check out my recipe), but Pace or Herdez would be excellent replacements.

7 layer dip, seven layer dip, appetizers, dips, easy appetizers, dip recipes, bean dip, salsa

Shredded cheddar cheese. Mmmmm. My tummy is a-rumbling!

7 layer dip, seven layer dip, appetizers, dips, easy appetizers, dip recipes, bean dip, cheese

Last touch: olives.

7 layer dip, seven layer dip, appetizers, dips, easy appetizers, dip recipes, bean dip, olives

And there she is!

What a wondrous sight!

7 layer dip, seven layer dip, appetizers, dips, easy appetizers, dip recipes, bean dip, salsa, guacamole, cheese, olives

Another angle on the multi-layered masterpiece.

7 layer dip, seven layer dip, appetizers, dips, easy appetizers, dip recipes, bean dip, guacamole, salsa

For those of you keeping track, you will have noticed that there are technically only six layers in this seven layer dip.

Well spotted, you! See the note below.

Easy, Dreamy 7 Layer Dip

Easy, Dreamy 7 Layer Dip

Ingredients

  • 1 can (16 oz) refried beans*
  • 1-2 cup sour cream
  • 1-2 cup guacamole
  • 1-2 cup salsa
  • 1 cup shredded cheese
  • 10 olives, sliced

Instructions

  1. Heat up the beans on the stove or in the microwave. (Beans will be easier to spread when warm- not necessarily hot.)
  2. Add the sour cream, guac, salsa, cheese and olives in the order pictured, or however you want to!
  3. Dive into the divine dip with tortilla chips of your choice.

Notes

*Rosarita refried beans are my fav. The vegetarian kind actually taste better in my opinion that the traditional. I also like the green chile & lime and the zesty salsa varieties. Yummy.

Quantities of all ingredients can be varied specifically to your taste. I don't care for raw tomatoes, so I just put pico de gallo as a layer. Therefore, this dip technically only has six layers. Yet I insist on calling it Seven Layer Dip. So yeah. Just do you!

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7 layer dip, seven layer dip, appetizers, dips, easy appetizers, dip recipes, bean dip, salsa, guacamole, cheese, olives

As for the football, I’m picking Chiefs, Steelers (Sorry, Bengals- I want to root for you, but Andy’s out), Vikings, and Redskins. But all I really care about is my Cardinals. We did well this season so we don’t have to play until January 16th. Yessssss.

I’m super torn about the NCAA Championship. Bama and Clemson are both among my favorite college football teams (mostly because I like their coaches and their work ethic). I guess I’m gonna have to root for Clemson because even though they are ranked first, I think they are still somehow underdogs. It should be a fantastic game!

BYOG!

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Simple Vegan Potato Pancakes

Simple Vegan Potato Pancakes

posted in: Food, Side Dishes | 0 | This post may contain referral links. See privacy policy for more.

Potatoes get a bad rap because they are starchy and have a terrible glycemic index (81 according to Harvard), but that won’t stop me from eating ’em!

My first taste of potato pancakes came in kindergarten. It was love at first taste. My favorite food was already mashed potatoes at the time, so potato pancakes were not much of a stretch.

Many of my friends growing up were Jewish and one such friend’s mother was the one who cooked us latkes in kindergarten.

I found this recipe in New American Table, a cookbook by Marcus Samuelsson.

The cookbook is more thoughtful than most, with a generous page long introduction to each section, as well as a paragraph or two for each recipe. It is the product of the chef’s interactions with Americans from all over the US, as well as his own internal reflections on the meaning of being American and how it manifests in American food.

This version is quite tasty and has no eggs which I quite liked. (No spongy eggy texture.) Plus that means this recipe is vegan!

I altered it a bit to my tastes, but you can find the original recipe on Marcus’s website here.

latkes, potato, onion, garlic,

Here is the cast of characters for today’s show.

latkes, potato, onion, garlic,

Start with one pound each of Yukon Gold and Idaho Russet Potatoes, and one red onion. (Marcus’s recipe called for two, but I decided to just use one).

latkes, potato, onion, garlic,

Fit your food processor with the grating disc.

latkes, potato, onion, garlic,

Grate the onions.

I’ve tried grating onion by hand and found it very difficult. The food processor was much easier, but not perfect. Still had some big chunks.

Here is Martha Stewart’s advice for grating onions, including burning a candle to prevent onion tears. I will have to try that.

latkes, potato, onion, garlic,

Here is the mixture after shredding the potatoes.

latkes, potato, onion, garlic,

In a separate bowl, combine 3/4 cup flour, 2 tablespoons cornstarch, 2 minced garlic cloves and 1 teaspoon of paprika.

latkes, potato, onion, garlic,

Combine the two mixtures together and season with some salt and pepper.

latkes, potato, onion, garlic,

Heat a few tablespoons of vegetable oil in a skillet over medium heat.

Dish out a 1/4 cup scoop of potato mixture and ease into the oil. Flatten into a pancake shape.

latkes, potato, onion, garlic,

These look about ready to flip.

latkes, potato, onion, garlic,

In the words of Dale Gribble, “Shi-shi-shi-shaa.”

Golden, delicious pancakes. (Not to be confused with these pancakes.)

latkes, potato, onion, garlic,

Drain on a paper towel. (Not in Marcus’s recipe.)

latkes, potato, onion, garlic,

Now the recipe said to bake them in a 350 degree oven for ten minutes.

I ate one before this stage and enjoyed it immensely.

After the baking, I found them chewy and tough, so I think I will skip that step next time.

latkes, potato, onion, garlic,

Here is the latke in action, with a dollop of sour cream. Yum!

latkes, potato, onion, garlic,

Simple Vegan Potato Pancakes

Simple Vegan Potato Pancakes

Ingredients

  • 1 pound Idaho potatoes, peeled and cubed
  • 1 pound Yukon gold potatoes, peeled and cubed
  • 1 medium red onion, peeled and cubed
  • 2 garlic cloves, minced
  • 3/4 cup flour
  • 2 tablespoons cornstarch
  • 1 teaspoon paprika
  • Salt and pepper
  • Vegetable oil, for frying

Instructions

  1. Grate the onion and potatoes in a food processor fitted with grating disc.
  2. Deposit mixture in a large bowl.
  3. In a separate medium bowl, mix together flour, cornstarch, garlic, and paprika.
  4. Add flour mixture to the potato mixture and combine.
  5. Heat a couple tablespoons of canola oil in a medium skillet over medium heat.
  6. Add 1/4 cup scoops into oil and flatten.
  7. Gently flip when the edges become golden and the middle looks more cooked and less raw.
  8. Cook for another couple minutes until the bottom is also golden brown.
  9. Drain on paper towel.
  10. Serve warm.
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Brussels Sprouts: Shredded and Sautéed

Brussels Sprouts: Shredded and Sautéed

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Brussels sprouts!

Like asparagus, Brussels sprouts have been an acquired taste for me.

I only started to eat them voluntarily in the past couple years and shredded is by far my favorite preparation.

It was only recently that I discovered the name of the little cabbage-like veggie was Brussels sprouts, not brussel sprouts. I did not make the mental connection to the Belgian capital.

Here is a photo of a Brussels sprout stalk that I took back in 2010. I found this stalk at Trader Joe’s and I’m pretty sure my jaw dropped. Wait, so that’s how Brussels sprouts grow?

According the Encyclopaedia Britannica, Brussels sprouts were first described in 1587. You can read more about them at britannica.com.

The following recipe is another one of Ina Garten’s. She is one of my favorite tv chefs. You can find the recipe here.

If you’ve watched Barefoot Contessa, you know Ina often uses her food processor. I am starting to understand why. It saves you so much work! I have a Cuisinart 11 cup model that I bought at Costco and I love it!

food, cooking, food processor, brussels sprouts,

For this recipe, I used the shredding blade below.

food, cooking, food processor, brussels sprouts,

Step one:

Wash the sprouts. Cut off ends.

food, cooking, food processor, brussels sprouts,

Step two:

Begin the shredding!

shredding_brussels_sprouts

As you may be able to see in the above gif, the shredding was quite large when inserting the sprouts in whole.

So I quartered them. This resulted in a finer shred.

food, cooking, food processor, brussels sprouts,

All done?

food, cooking, food processor, brussels sprouts,

Well, not quite. I picked out the larger pieces and sliced them up to be more uniform in size with the rest of the sprouts.

food, cooking, food processor, brussels sprouts,

Step three:

Heat some bacon fat in a large skillet. (Or oil or butter)

food, cooking, food processor, brussels sprouts,

Here’s where I deviated from Ina’s recipe.

Step four:

Add about a half cup of frozen mirepoix to the pan.

This gives the Brussels sprouts a little bit more of a mix of flavors.

food, cooking, food processor, brussels sprouts,

Step five:

Cook in bacon fat for about five minutes or until onions look glossy and transparent.

food, cooking, food processor, brussels sprouts,

Step six:

Add Brussels sprouts to the mix and give ’em a stir.

Sauté for three minutes or so.

food, cooking, food processor, brussels sprouts,

Step seven:

Add bacon crumbles and cook for another two minutes.

food, cooking, food processor, brussels sprouts, bacon

Step eight:

Finish off heat with a tablespoon or two of balsamic vinegar. Season with salt and pepper to your tastes.

food, cooking, food processor, brussels sprouts,

This recipe is my favorite for Brussels Sprouts because it cuts a lot of the bitterness by adding smokiness and acidity.

I will be trying out a similar recipe with paprika and lemon later this month which I found on the kitchn.

Brussels Sprouts: Shredded and Sautéed

Brussels Sprouts: Shredded and Sautéed

Ingredients

  • 1 pound Brussels sprouts, ends and funky leaves trimmed
  • 1 tablespoon bacon drippings (or oil)
  • 1/2 cup frozen mirepoix mix (diced celery, onion, carrots)
  • 3-5 slices of bacon, crumbled
  • 1-2 tablespoons of balsamic vinegar
  • Salt and pepper

Instructions

  1. Wash the sprouts. Cut off ends. Quarter them if you want a fine shred.
  2. Shred the sprouts in food processor.
  3. Heat bacon fat or oil in large skillet.
  4. Add mirepoix and sauté for five minutes, or until onions are transparent and glossy.
  5. Add Brussels sprouts to the mix and give ’em a stir. Sauté for three minutes or so.
  6. Add bacon crumbles and sauté for another couple minutes.
  7. Off heat, stir in balsamic vinegar. Add salt and pepper to taste.
  8. Serve warm.
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Roasted Asparagus

Roasted Asparagus

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Roasted Asparagus is a quick and easy side dish, perfect for any lunch or dinner.

Asparagus is not my favorite vegetable (that would be either broccoli or zucchini), but I love grilled asparagus.

I bought two bunches of asparagus when shopping for Thanksgiving dinner. I thought about using a grill pan to cook them, but grilling indoors can get a bit smokey.

So I planned to steam them, my usual method for indoor cooking of asparagus, until I decided at the last moment to check Google for alternative cooking ideas. That’s where I discovered Ina Garten’s super simple recipe for Roasted Asparagus.

Step One:

Preheat oven to 400 degrees.

Trim tough ends off the asparagus spears. I like to use my KitchenAid Shears for this.

Place asparagus on a plate and drizzle with a little bit of oil. Toss with your fingers or with tongs if you prefer clean hands.

cooking, roasting, asparagus, side dish, vegetable, vegetarian

Step Two:

Place oiled asparagus onto a baking sheet.

I saw Ina’s recipe had a picture of the asparagus on a cooling rack on top of the baking sheet, so I emulated her.

Season generously with kosher salt and freshly ground pepper.

cooking, roasting, asparagus, side dish, vegetable, vegetarian

Step Three:

Roast the asparagus for 15-20 minutes for thin asparagus (20-25 for plump asparagus).

Taste to make sure your seasoning is on par.

Serve warm.

cooking, roasting, asparagus, side dish, vegetable, vegetarian

My cooling rack only has bars running one direction so the asparagus poked through the rack.

How do you like your asparagus?

Roasted, grilled, or steamed? Or perhaps in a frittata? Yum!

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