Not too little, not too much

Cinnabon Rolls 10/29/2010

Filed under: Baking,Desserts — Roxana GreenGirl {A little bit of everything} @ 22:51
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I promised you yesterday that I’ll post my favorite cinabbon recipe. Is the closest version of the Cinnabon® . I have the recipe from Gabi Cara, to whom I thank once again. For the Romanian version go to http://gabrielacara.blogspot.com/.

 

 

Before I write the recipe I would like to ask for your opinion about the featured publisher program on foodbuzz. I’d like to apply but in the same time the thought of having to sigh a contract doesn’t quite put a smile on my face. I’ll totally understand if you don’t want to talk about it.

Back to cinnabons

 

Ingredients

2  1/2 tsp dry yeast

1 cup warm milk

1/2 cup sugar

6 tbsp soften butter

1 tsp salt

2 eggs

4 1/2 cups all-purpose flour

 

for the filling you need

1 cup dark brown sugar

2 1/2 tbsp cinnamon

6 tbsp soften butter

 

Directions

Mix the sugar and yeast with a little milk. Leave aside for 5 minutes.

 

Make a well in the middle of the sifted flour, add the salt, eggs and yeast mixture.

 

Start mixing slowly adding the melted butter.

 

then the milk

Place the dough into a greased bowl and leave to raise until double in volume.

 

 

Place the dough on your working surface and with a rolling-pin roll it out into a rectangular with a thickness around 1/2 inch.

 

Mix the brown sugar with the cinnamon.

 

Brush the dough with soften butter and sprinkle with sugar-cinnamon mixture.

 

Roll it carefully.

 

With a piece of thread cut the buns around 1 inch thick.

The bons will be clean and round

 

Place them on baking trays and leave around 20 more minutes at room temperature.

 

Bake them at 400 F for about 10-15 minutes.

While the cinnabons are in the over make the topping.  We like ours with cream cheese frosting.

you need

4 oz cream cheese

4 oz butter

2 cups powdered sugar

 

Mix them until light and fluffy.

 

Top the cinnabons with the frosting while still warm or hot. Sprinkle with walnuts.

 

closer

 

even closer :)))

 

 

 

 

Baba Ghanoush and Pide Ekmeği 10/28/2010

No, no, I’m not going to write in Turkish, I only kept the fancy names of what I’m about to write.

I should have written this post yesterday but, due to weather conditions, my internet connection was on and off and I just gave up after a while.

Last couple of days, I’ve been baking every day, not that my neighbors are complaining 😛 . Sometimes I get this baking mood and I bake everyday something else. I’d bake from dawn till sunset if it is up to me 😛 , on the other hand there are days when I have to make bread and just don’t feel like doing it 😦 . I wonder if I’m the only one that feels like this.

 

The other day I made some Yumuşacık Poğaça, still Turkish he he

 

 

The recipe for this lovely breads you can find it on Zerrin‘s website, http://www.giverecipe.com/fluffy-pogaca.html I’m sure that most of you know her, and those who don’t, pay her a visit, you’ll thank or hate me later LOL

I also made some cinnabons  (I’ll post the recipe tomorrow)

 

Yesterday, I made Baba Ghanoush and Pide Ekmeği that stands for eggplant dip and Turkish flat bread

 

Baba Ghanoush (there are a lots of versions of this eggplant dip, this one is my favorite)

 

Ingredients

2-3 eggplants (little over 2 pounds)

juice of 1 lemon

2-3 tbsp tahini paste

2-3 tbsp extra virgin olive oil

handful of parsley

few garlic cloves

pinch of cayenne

 

 

Directions

 

Pierce the eggplants several times with a fork.

 

Turn the broiler on and roast the eggplants until very soft and wrinkled.

 

When cooled, carefully peel the skin away.

 

In a food processor, combine the eggplants, lemon juice, olive oil, tahini paste, garlic, parsley, cayenne pepper, salt and puree them.

 

Serve with flat bread

 

 

Pide Ekmeği – I’ve tried different combinations for this recipe and this time I substituted the water with mineral water, and, oh boy, this is the one I kept looking for, the perfect bread to be dipped in good olive oil and nothing else

 

Ingredients

4 cups all-purpose flour

2 tsp dry yeast (little over 1 sachet dry yeast)

1/4 cup lukewarm water

1/4 cup olive oil

3 tbsp yogurt

1 tsp salt

1/2 tsp sugar

mineral water (about 1 cup)

1 egg for brushing

nigella or sesame seeds, to sprinkle

 

Directions

Cream the yeast and sugar in the lukewarm water. Leave 5 minutes.

 

 

Pour the mixture over sifted flour. Add olive oil, yogurt and salt.

 

Start mixing adding mineral water until the dough is very soft and moist.

 

 

Place the dough in a greased bowl, cover and let it raise until double.

 

Divide the dough in two balls

 

Roll them out (about 1/2 inch thick) and put them on baking trays

 

Turn the oven on to 450F. While the oven is heating,  indent the surface of the breads with your fingers and brush them with egg and sprinkle with nigella or sesame seeds.

 

Bake them for 10-12 minutes until puffed and golden.

 

 

Thanks for reading, hope I didn’t bother you too much.

 

Buttermilk Crescents 10/25/2010

Filed under: Breads,Breakfast — Roxana GreenGirl {A little bit of everything} @ 20:15
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About two weeks ago Monet from Anecdotes and apple cores wrote about croissants and french bakeries http://anecdotesandapples.weebly.com/1/post/2010/10/croissants.html . Reading her post i remembered that as much as I love buttery croissants i hate making buttermilk biscuits. I know probably are the easiest thing to do but I hate making them. Few days later I was thinking why not combining croissants with buttermilk? The thought put a smile on my face and start browsing in search for a recipe; after reading few recipes i decided to go with the one from Taraduff’s crochet and other stuff http://taraduffstuff.blogspot.com/2009/09/buttermilk-crescent-rolls.html but changing it a little bit to suit my taste.

Ingredients (my way)

4 1/2 cups all-purpose flour

1 sachet dry yeast

1/3 cup milk

1 cup buttermilk

2 eggs

1/2 cup + 2-3 tbsp butter

1 tbsp sugar (optional)

1 tsp salt

Directions

Sift the flour and mix it with the salt and sugar and make a well in the center. Cream the yeast with the lukewarm milk and pour it into the well. Leave it about 5 minutes.

Add the eggs, 1/2 cup soften butter and lukewarm buttermilk.

Mix well for few minutes adding a little flour or milk if needed.

In a greased bowl leave the dough to raise until it doubles in volume.

Divide the dough in 2 balls and roll it out using a rolling-pin.

Brush it with melted mutter and cut it into 12 triangles.

Roll each triangle up starting with the wide side. Place them on baking trays and leave them to raise again.

Bake in preheated oven at 350 F for 15-17 minutes.

inside view 😛

 

Cheesy Stuffed Bell Peppers 10/23/2010

Filed under: Latin America,Main dish,Mexican,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 19:50
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My plan was to make stuffed eggplants or stuffed carnival squash but, if there is one thing I’m good at that would be changing my mind in a heart beat. Since I had 6 bell peppers in the fridge, the first idea was to stuff them with rice and raisins, then with rice and other vegetables and other few combinations. In the end I remembered that I ate once at a Mexican restaurant peppers stuffed with beans. But I didn’t have Poblano peppers so why not use regular peppers instead? This is how a memory turned into a delicious and satisfying meal.

 

Ingredients

4 bell peppers

1  1/2 onion

1 1/2 tomato

few garlic cloves

1/2 to 1 cup shredded cheddar

2 eggs

corn oil

2/3 cup dried beans*

 

cook the dry beans with 1/2 onion, 1/2 tomato, thyme and 1 Jalapeño or Serrano pepper. when cooked remove the onion, tomato, pepper and thyme springs.

 

Directions

Turn on the broiler and roast the bell peppers until the skin get black and blistered. Meanwhile heat some oil and cook the onion and garlic for few minutes or until soft.

 

Add the tomatoes and cook few more minutes.

 

 

Remove from the heat and add the beans. Season to taste and mash almost half of them.

 

 

Back to the peppers. Remove the skin and seeds.

 

and fill them with the beans mixture.

 

 

Break the eggs and beat them lightly with a pinch of salt and pepper and mix with the cheese. Pour over the peppers.

 

Bake at 350F for about 30 minutes until the egg is set and cheese melts.

 

 

Serve hot

 

 

Stuffed Mushroom 10/21/2010

Filed under: Appetizers,Breakfast,Eggs — Roxana GreenGirl {A little bit of everything} @ 12:52
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Breakfast is the most important meal of the day, right? How often do you hear that and how often do you skip breakfast or have it on the run? I’m not the pancake lover so for me breakfast meant a slice of cake or granola/cereals with milk. Lately I started to eat eggs in different combinations : poached, fried, omelet, scrambled even baked, like today. Most of the time I like my eggs with mushrooms or with lots of cheese, and I mean a lot.

I may have already said that my husband is the pickiest eater I’ve ever seen, mushrooms are one of the NO, NO, NO type of food. Few months ago he wouldn’t even accept the idea of buying them but as our daughter grew and she stared eating solid foods I talked with her doctor and came up with a list of what and when to give her. Mushrooms were on the list along with chicken, beef and turkey. Since we are pescatarians, only the thought of having meat in the house was a little too weird, but after few days we got used that our daughter might eat meat. Now that the meat problem was solved (I thought back then, later I discovered that Tiffany doesn’t like meat either) what about mushrooms, I asked. My husband wasn’t too thrilled with the idea, but, in the end, he gave in :P. This is how i started eating mushrooms again.  Now don’t jump with joy, I don’t eat mushrooms when we all are having breakfast together, but only when he is way too busy (lately it does happen a lot) and his main meal of the day is taken in a rush and consists of a cup of black coffee and a fruit.

Few days ago I bought some Portobello mushrooms thinking of stuffing them for me and Tiffany. Some of them were sautéed along with other vegetables and few magically became my breakfast.

 

This complex recipe 😛 I made it few days ago and again today.

Ingredients

1 Portobello mushroom

1 egg

salt, pepper

 

Directions

 

Clean the mushroom

 

Break the egg

 

 

Season with salt and pepper and bake at 400F for about 5-10 minutes depending on how you like your egg (I’m not a big fan of runny eggs)

 

 

 

Vegetables Bulgur Pilaf 10/19/2010

Yesterday, while reading  Yesim’s blog ( http://yesimstylekitchen.blogspot.com/2010/07/bulghur-pilaf-with-eggplant-etli-bulgur.html if you like Turkish cuisine you should pay her a visit) my mind took me back, years ago, to my first trip to Turkey. Back then I wasn’t paying so much attention to food (not that I do now) and tried for the first time bulgur, I still remember the dish bulgur piluvi. Tho the nut-like flavor, the taste, the feel were new to me I enjoyed it and asked for seconds. Years past and I got married and one day I cooked some bulgur for my husband (who’s the pickiest eater I’ve ever met) liked it too and since then every time I make bulgur or rice I have to make at least 4  servings  😛

Bulgur is a type of cracked wheat that has been steam-cooked and dried. Because of this, it does not require as much cooking time as other whole-wheat products. Bulgur is used for making tabbouleh (a well-known Middle East cuisine favorite), cereal, and pilaf. It is available in a variety of grinds, from fine to coarse or from #1 to #4.

 

 

Ingredients

1 1/2 cup bulgur

2 onions

2-3 tomatoes

1 potato

1-2 zucchini

chili pepper, mine was a habanero

3 cups stock

olive oil

dill, mint (fresh is possible)

salt, pepper

 

 

Directions

 

Heat a little oil in a heavy based pan and cook the onion and chili

 

 

Add the bulgur and diced potato, stir well and cook for 1 more minute.

 

Add 2 1/2cups of stock and tomatoes and simmer until almost all the stock has been absorbed.

 

Since I don’t like mushy zucchini I added them almost when the bulgur is done with another 1/2 cup stock.

 

Simmer for 3-5 more minutes,  add chopped dill and mint, remove from heat, cover and let rest for about 10 minutes.

 

Serve warm as a side or main dish.

 

 

 

Red Quinoa and Cauliflower Salad 10/17/2010

Filed under: Appetizers,Cheese,Fruits,Salads,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 22:14
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Quinoa (a name supposedly derived from the Spanish word for “fantastic”) is not really a grain. It is the fruit of a plant that belongs to the same botanical family as beets. The quinoa plant reaches a height of 3 to 10 feet and produces flat, pointed seeds that range from buff to russet to black. So why all the praise for quinoa? Quinoa is relatively easy to cultivate and withstands poor soil conditions and altitude. It also packs a nutritional punch in its tiny seeds. It contains more protein than most grains and offers a more evenly balanced array of amino acids, the building blocks of protein. It is higher in minerals, such as calcium, phosphorus, magnesium, potassium, copper, zinc, and iron, than many grains. Quinoa seeds can be cooked or ground into flour. Several types of pasta are made from quinoa flour. The leaves of the plant also are edible, and the seeds can be sprouted and eaten.

Preparation Tips

Quinoa is cooked in the same way as rice, although it cooks in about half the time. Its flavor is delicate, and some describe it as hazelnut-like. Before cooking, it is important to rinse quinoa seeds until the water runs clear. They are covered with a bitter, powdery resin that can result in an unpleasant taste if it is not removed. Quinoa flour has a low gluten content. It cannot be used alone in baked goods because they will not rise properly.

Serving Suggestions

Quinoa is cooked like rice and makes an excellent substitute for it. “Toasting” the quinoa grains in a hot skillet before boiling gives it a roasted flavor. Adding cooked vegetables and fresh herbs also complements its delicate flavor. Quinoa flour can be used in many baked goods. Quinoa also makes an excellent hot cereal and can be added to soups and stews. Quinoa pasta is cooked and used like traditional types of pasta.

Encyclopedia of Foods

 

Red Quinoa and Cauliflower Salad

 

 

Ingredients

1 medium cauliflower

red quinoa

walnuts

dried apricots

feta cheese

green onion

parsley

 

Directions

 

Blanch the cauliflower and boil the quinoa.

 

Meanwhile, crumble the cheese and chop the rest of the ingredients.

 

Mix them all together, sprinkle with some extra virgin olive oil and season to taste.

 

 

Serve warm or cold.

 

 

 

 
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