Rice Cakes

 

This recipe came courtsey of the nyt. I use to make rice cakes with leftover risotto and stumbled on this recipe. It is right up my alley. Original recipe called for mint; I used chopped parsley. Also original called for zucchini... I used Jasmine rice and doubled the recipe. I found the amount of butter in original recipe was too much and cut that as well. Plan on reheating in a dry hot non-stick skillet. Of course I froze in proportions for future meal side.

Ingredients:

• 4 cups Jasmine rice, cooked (1 cup raw rice cooked to package directions)
• 4 eggs, lightly beaten
• 3 tablespoon fresh parsley, minced
• 2/3 cup scallions, chopped
• 2 cups sharp Cheddar, shredded
• 2 teaspoons salt
• 1 teaspoon pepper
• 2-3 tablespoons butter

Directions:

In a large bowl, gently mix all but the butter together.

Heat a large non-stick skillet over med-high heat, adding butter, heating until foamy. I cooked the rice cakes in 2 batches; for a total of 12 cakes.

Turn cakes over with a spatula after 4 minutes and continue to cook until golden brown. I did place a lid on to minimize the slatter...

Buttery Hot Dog Buns

 

These came together quickly; making 10 buns. We do not eat hot dogs; but bratwurst, for sure! These are plenty roomy for a larger sausage plus condiments of your choice.

Ingredients:

• 2 1/2 teaspoons instant yeast
• 1 cup lukewarm water
• 3 cups flour ( I have been adding a scant 1/4 more to make dough consistency I want)
• 1 1/4 teaspoon salt
• 3 tablespoon sugar
• 6 tablespoons unsalted butter, softened
• 1/4 cup nonfat dry milk
• 1/4 cup dried potato flakes

Directions:

Combine all ingredients and mix with dough hook until forms smooth dough.

Cover and rise for about an hour.

Gently deflate dough and divide into 10 equal pieces. Form each piece into a 6-inch cylinder. 

Place on parchment paper lined baking sheet and flatten center slightly.

Cover and rise for 90 minutes.

Bake in preheated 350-degree oven and bake 15-20 minutes.

Cool on wire racks.

To serve, split and lightly toast.

Ally turns 7!

 

Stir Fry with Rice Noodles

 

This is excellent and easy. One may use any vegetable that strikes your fancy. My choices are scallions, chopped fresh jalapeno, and carrots. Skys really the limit. I pared with Teriayaki Thighs (blog: 3/3/16 label: chicken). Fabulous and spicy.

Ingredients:

• 12 ounces rice noodles ( cooked according to package directions &drizzle with 1 tablespoon oil)
• 3 tablespoons vegetable oil
• salt and pepper to taste
• one bunch scallions, chopped
• 3 small carrots, finely chopped
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon jalapeno, chopped
• 1/2 cup chicken broth
• 2 tablespoons tamari
• 2 tablespoons ketchup
• 1 teaspoon cornstarch
• fresh cilantro for garnish

Directions:

In large pan heat 2 tablespoon oil over medium high heat. Stir fry carrots, scallions, jalapeno and ginger until just cooked through. Remove from heat.

Combine the chicken broth, tamari, ketchup and cornstarch and add to the vegetables over low heat and stir just to combine. Add the cooked noodles.

I heated up the Teriayaki Thighs (cut-up into thin strips) that I had frozen and unthawed under the bagel mode in my toaster oven until heated all the way through.

Add chicken to the noodles and vegetables.

A winner dinner!

Beautiful Burger Buns

 

I am obsessed with King Arthur's recipes. They have turned me on to instant yeast, using my KitchenAid dough hook and just getting back to the pleasure of fresh bread! This recipe makes 8 large buns. You can adjust to 12 buns and bake for 12-15 minutes instead of 15-18 minutes. Or for slider buns divide dough into 24 pieces and bake 12-15 minutes. Sprinkle of seed on top is optional. I did not use quite as much butter to brush over tops once they are cooked; but included the suggested amount in the original recipe.

Ingredients:

• 3/4 cup - 1 cup lukewarm water ( full amount in winter when air is drier)
• 2 tablespoons butter, softened
• 1 large egg
• 3 1/2 cups  flour ( I used about 1/8 cup more; as dough was too soft)
• 1/4 cup sugar
• 1 1/4 teaspoon salt
• 1 tablespoon instant yeast

Ingredients for topping:

• 3 tablespoons butter, melted

Directions:

Mix all the ingredients by hand, mixer or bread machine until forms a soft dough. Place in a lightly buttered bowl, turn over, cover and rise until doubled; about 1 hour. I rise mine in the microwave so it is away from drafts.

Gently deflate the dough and form into an 8-inch log. Cut into 8 pieces. Place pieces on parchment paper, cover and rise for about 1 hour.

Before placing in a 375-degree oven; brush the tops with half of the melted butter.

Bake for 15-18 minutes, until golden. Remove from the oven and brush with the remaining butter. Cool on a wire rack.

You may freeze unsplit buns.

Ava turns 8!

Spectacular Cake!

Sleep over at Bobonne & Pops

Denver Zoo & Fun despite Covid

 

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