Category: - Appetizers

Spicy Tofu Spring Rolls

I will post a step by step for these next week, the holiday sort of kept me from my normal routine!

Spring Rolls are a fabulous alternative to the traditional salads for a holiday picnic. Lots of light bright colors, cool crunchiness, and the incredible pairing of cucumber and chili all wrapped up into a low calorie, vegan, gluten free food. Go easy on the chili for the kids however! My daughter always loved spicy things but a big old bite of chili might turn off a young child! Each spring roll is about 75 calories, and complete with good soy protein and nearly zero fat. Omit the tofu and add sprouts for a zero fat option.

I hope everyone is enjoying their holiday and I hope you take time to remember all those who gave their lives and bravely served and are still serving our great country.

Spicy Tofu Spring Rolls posted May 31, 2010 (10:39) in *What's Cooking?, - Appetizers |

Ideas for leftovers…

Remember when we talked briefly about meat we fear and why we shouldn’t? If not…here is a link to the post and let’s revisit with an option for all that leftover Eye of Round.

I have blogged this concept often because there is not much you CANNOT do with it. A nice dough, some cheese, some vegetables and some meats or even a good marinated tofu or tempeh, given a roll turns into yumminess:

steakroll1

In this case I used some of the leftover Eye of Round that I had sliced and chopped and popped into the freezer. I used this quick and easy dough recipe which is my “go-to” dough for things like this, so I brought it over from the old blog for you.  Now, don’t go making the knots if you want the rolls above. Instead you’ll want to divide the dough into 4 pieces, roll each out flat and layer on your toppings. then roll up jellyroll fashion and cut into slices. Pop on your baking sheet and into a pre-heated 425 oven for about 15 minutes until all browned and bubbly. MMMMM!

Here is the dough…

Originally posted

Sunday, June 8th, 2008

So now you are basking in the glory of your homemade bread. What?!?!? You didn’t make the two day no-knead bread?!?!? Here is day one and day two in case you missed it. With you new found confidence let’s move on to another easy, but delicious recipe that is PERFECT for summer barbecues. Homemade Spicy Garlic Knots.

These light as air, savory yet spicy rolls are delicious to eat either as a dinner roll or sliced for your favorite burger. They are amazing surrounding a perfectly grilled piece of Ahi Tuna topped with subtle aioli and crisp endive. Use your imagination, they are versatile little yummies. I suggest using a mixer for this so you can spend your time doing other prep. I am going to give the mixer directions and underneath the by hand directions.

Mis en place for dough:

4 + cups of good bread flour (I use King Arthur)
2-1/4 tsps of instant yeast
1/2 tsp of bakers salt (or regular table salt)
1-1/2 cups warm water (about 90-95 degrees…baby bottle warm)
1 TBSP honey or sugar
1 TBSP Olive oil

Mis en place for garlic oil topping:

1/2 cup good olive oil
1 tsp crushed red pepper (I use a super fresh brand with lots of heat…use more or less to suit your taste)
1 tsp kosher salt
1TBSP Basil Chiffonade cut

Large mixing bowl
Mixing bowl or two for the rest and rise…see ***note***

Place the dry ingredients (reserve a cup of the flour) in the bowl of you mixer and give them a little stir with a spatula to combine. Make a well in the center and add the water. Attach the dough hook and proceed to stir until the dough becomes smooth, soft and elastic. I think it was Nancy Silverton (Of La Brea Bakery fame) that said it should feel like a babies behind. I swear…that is probably the perfect analogy. Baby skin=dough…crazy.
anyway…

Knead in the mixer for a good five minutes. If it doesn’t look and feel like baby skin, adjust for dryness by adding sprinkles of warm water and adjust for wetness by adding reserved flour. This is one of the most important rules…follow the recipe, but don’t be afraid to make adjustments when you need to. After a few tries you’ll really start to get the hang of what it right and what is wrong.

Here it is in the “proofer” ***see note***

If you are mixing by hand:

Using a large bowl, follow the directions above and mix with your hands until the ingredients are combined. I use my hand for dough…and I sweep in flour from the outside into the inside with a counter clockwise motion. When your ingredients are combined place your dough onto a well floured surface and start kneading. I push the dough with the heel of my hand, flip it and push it again. It is a one hand procedure. If you dough is baby skin consistency it will be an easy process. You’ll need to keep this up for about 6-7 minutes, making your adjustments if needed.

Now we need to let our dough rest and rise you’ll want to turn your dough into a large mixing bowl or measuring container that has been generously greased with olive oil. ***note*** I have found that the perfect proofing box for dough in my kitchen is two of my 20 qt stainless steel salad bowls. I grease them both, place the dough in one bowl and invert the other to use as a cover. What you end up with is a sealed, draft free environment that is easy to clean and store.

Let your dough rise for about an hour. It should double in size.

Flour your table or work surface and gently lift your dough. I have made a double batch here and will make LARGE rolls as I was planning on making over sized stuffed burgers for the grill.

Give the dough a gently roll or two to form a cylinder about 15 inches long


Cut your dough first in the center, then in the center of each of the two you just made…

then in the centers on those…you will have 8 pieces of dough…

Notice these are not perfectly shaped beauty queen rolls…these are super fast rolls that will look and taste best if not overworked.

Grab a piece of dough and roll it gently on the table to make about a 12 inch rope.


Now grab that piece of dough and place one end across your palm and wrap around until the center meets the end you started with

and you have a “tail”

Now scoot that tail through the center and up through the other side…

This is what you will have

Place your knot onto a grease baking sheet and move on to the others…you’ll have 8 jumbo rolls when you are done.

Drizzle them lightly with Olive Oil and let them rest for a few minutes…they will fill in and rise again, but not double in size. This is just a rest for though dough so it can get itself together. Preheat your oven to 400 degrees.

When your oven is ready pop them in and bake for about 15 minutes. They will be golden brown and register 200 degrees with a probe thermometer. Take them out and let them site for 5 minutes. Mix together your oil and spices for the topping while you wait. When you are ready, dip a basting brush into the oil/ spice mixture (I use a silicone pastry brush) and gently dribble and brush the top of your rolls with the mixture. This is what you get:


Have fun with this recipe, it is wonderfully simple and yields terrific results every time. Your guests will be wowed that you care enough to go all out, but they take literally minutes to prepare. You can cut the dough into smaller pieces for smaller or appetizer sized rolls. These are perfect when topped with a bit of freshly grated Parmigiano Regianno and served with a wonderful pasta dinner too!

Enjoy!

Colleen

Ideas for leftovers… posted June 3, 2009 (12:43) in - Appetizers, - Breads, - Meat, Chicken, Fish |

Homemade Crackers

I know what you’re thinking…I’ve finally lost my mind. But hear me out, homemade crackers are so good that you won’t be sorry you invested a little bit of time into them.

The holidays are right around the corner and it’s your time to shine, so gather up some flour, baking powder, shortening and heavy cream and get ready to make the best “saltines” you’ll ever have.

Making crackers at home is fun and easy and very, very tasty 

 

Making crackers at home is fun and easy and very, very tasty

Homemade Saltines

Ingredients:

4 cups flour
1 teaspoon baking powder
3/4 cup shortening
1 cup heavy cream
1/3 cup ice water
kosher or sea salt for sprinkling

You’ll want a silpat or parchment paper for this, it makes life much easier.

Pre-heat the oven to 375 degrees.

Sift the flour and baking powder together in a bowl and cut in the shortening.  You can do this a vareity of ways but the secret is to NOT over blend. I use my stand mixer with the paddle attachement on stir for about a minute. 

Mix the ice water and heavy cream together and slowly pour into the dry ingredients, I do this with the KA running on stir.

When the dough just comes together stop mixing. Your dough should be wet and sticky at this point. Divide it into 4 pieces.

Dust your silpat or parchment with flour, remove a piece of dough and gently knead the dough until it becomes very soft and pliable.

Now dust your rolling pin and roll this piece out until it is very, very thin. As thin as you can roll it and still be able to handle. Now sprinkle with salt to taste (and since these have no salt in them, you’ll appreciate the salty tops). Using a fluted pie crust cutter or a sharp knife, cut the dough into your desired shape, I just made simple squares and rectangles.

Now comes the fun part. Invert a cookie sheet over your parchment or silpat and gently flip. Your crackers should be face down on the sheet. Now gently start peeling the parchment or silpat away from the cracker dough.

Place your cookie sheet in the oven for about 8 minutes. When the edges are golden brown they are done. If they aren’t quite done in 8, check again every minute until the reach the desired color and crunchiness.

Proceed with the remaining 3 pieces of dough following the same steps.

Enjoy!

Have a wonderful Sunday, and do something delicious! (like make crackers!)
Colleen

Homemade Crackers posted October 26, 2008 (20:18) in - Appetizers, - Breads, - Kid Friendly Foods, , , , , , , , |