An Even Easier Hamburger (or Hotdog) Bun Recipe

In June I posted a recipe for whole wheat hamburger buns. Since then, I've been playing with proportions of ingredients and technique, and have found an even easier recipe. For this one, you make the dough and immediately shape it into rolls. Set them aside to proof, and then you are ready to bake!

Ingredients

• 1 cup of warm water (about 105 to 110 degrees F.)
• 1 tablespoon active dry yeast
• 2 teaspoons sugar
• 1/3 cup canola oil
• 1 teaspoon salt
• 1 large egg
• 3 3/4 to 4 cups all-purpose flour

Instructions

1. Place the warm water, yeast, and sugar in the bowl of a stand mixer. Stir with a spoon to combine and let sit for 5 to 10 minutes, until the yeast begins to look foamy.
   
   
2. Add the salt, egg, and 3 3/4 cups of flour. 
   
   
3. Using the bread hook attachment, blend the mixture slowly until all of the flour is moistened and incorporated. You will probably need to stop the mixer and scrape down the sides of the bowl a few times.
   
   
4. Once all of the flour is mixed in, increase the speed of the mixer medium. Process for about 5 minutes. If the dough still feels sticky, add the extra 1/4 cup of flour.
   
   
5. Remove the dough from the bowl and place on a lightly-floured work surface. Knead by hand about 10 times to make a smooth ball of dough. 
   
   
6. Divide the dough into 8 equal pieces. Shape each one into a ball (for a hamburger bun), or into a 4- to 5-inch log for hotdog buns. 
   
   
7. Line a large rimmed baking sheet with parchment paper. Place the shaped buns on the paper, leaving at least an inch of space in between. 
   
   
8. Place the baking pan in a draft-free place in your kitchen and allow to proof (rise) until the buns are puffy. This could take from 30 minutes to 1 hour depending on the temperature of your room. (Hint: I always heat my oven for 1 minute, turn off the heat, and then place my bread in that barely warm oven).
   
   
9. When the rolls are puffy, preheat your oven to 425 degrees F. (NOTE: If you used your oven to proof the rolls, remove them from the oven before you begin to preheat).
   
   
10. Bake the rolls for 8 to 10 minutes. Remove from the oven and immediately set the rolls on a wire cooling rack. 

Easy Tortilla Soup

 

It's too hot to cook!

Here's an easy soup you can put together with things you probably already have in your pantry (including that almost empty bag of tortilla chips that is nothing but crumbs).

Ingredients

• 1 medium yellow onion, chopped
• 1 tablespoon olive oil
• 1 can refried beans
• 2 cans black beans (low- or no-salt)
• 1 1/2 cups chicken or vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano leaves
• 1 cup broken (or crushed) tortilla chips

Garnish

• diced tomato
• sliced avocado
• minced green onions
• fresh cilantro
• grated cheese
• sour cream
• salsa (if you want more heat)

Instructions

(1) Saute onion in olive oil until softened. Place in bowl of the food processor

(2) Add refried beans, 1 can of the black beans (undrained), broth, and seasonings in bowl of the food processor. Process until smooth.

(3) Pour bean/broth mixture into a large saucepan; add the 2nd can of black beans, drained and rinsed.  Warm over medium heat, stirring several times, until heated through. If too thick add a little more broth or water. Stir in tortilla chips. Garnish as desired. 

Makes 4 servings.

Cheese-Stuffed Meatballs and Homemade Red Sauce

 

Last week we celebrated our 42nd wedding anniversary and (of course) I chose to cook dinner for us. My husband loves spaghetti, so I decided to kick it up a notch (thanks Emerile) by making cheese-stuffed meatballs to go along with the homemade sauce.

Don't be alarmed by the long list of ingredients. I added seasonings to ground turkey to make a more healthy Italian sausage. If you want to use store-bought beef/pork Italian sausage, you can delete all of the ingredients listed above "ground turkey."

Ingredients for Meatballs

• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon fennel seed, crushed
• 1/2 teaspoon red pepper flakes
• 1 teaspoon table salt
• 2 teaspoons minced garlic
• 1 pound ground turkey
• 1 large egg
• 1/4 cup dry breadcrumbs
• 9 bocconcini mozzarella balls (or string cheese cut into bite-size pieces)

Instructions for Spaghetti Sauce

This one is easy. Combine all ingredients except the mozzarella in a large mixing bowl. Divide into 9 equal portions.

Form one portion at a time into a ball. Cup it in your hand, make a slight indention with your thumb, and then place one piece of cheese in the dent. Form the meat around the cheese to completely cover it.

Place the meatballs on a plate, cover with plastic wrap, and refrigerate while preparing the spaghetti sauce.

Ingredients for Spaghetti Sauce

• 2 14-ounce cans of petite diced tomatoes
• 2 6-ounce cans of tomato paste
• 2 15-ounce cans of tomato sauce
• 2 cups low-sodium chicken broth
• 1 1/2 teaspoons brown sugar
• 1/4 cup dry red wine (NOT cooking wine!)

Instructions

Combine all ingredients in a large stockpot. Stir well and bring to a simmer over medium-high heat.

Reduce heat to low and simmer for 2 hours, stirring occasionally so that it doesn't burn. If the sauce seems to be sticking, stir in a little water.

Here are my meatballs. A few of them leaked a bit, but there were no blow-outs. 

Instructions for Meatballs

Preheat oven to 400 degrees F. 

Place the meatballs in a lightly-greased baking dish. I used an 8-inch x 10-inch casserole dish. A nine-inch dish would be ideal. There should be some space between the meatballs--don't let them touch.

Bake in the preheated oven for 30 minutes. 

Stir into the sauce. Cook your pasta of choice, and enjoy. 

“Buon appetito” 

Chicken and Wild Rice Salad

 

Here's another no-recipe recipe for another day when it's simply too hot to cook.

Early in the morning, I cooked one package of Lundberg Wild Rice blend according to the package directions, but I used chicken broth instead of water.

At the same time, I poached a chicken breast, but you could use sliced chicken from the deli or leftover rotisserie chicken. 

Ingredients

• Cooked wild rice blend
• minced red onion
• sliced or shredded cooked chicken breast
• diced cooked bacon (I used turkey bacon)
• sliced avocado
• sliced nectarine
• chopped smoked almonds (optional)

I tucked a bit of chopped napa cabbage in there (just because) and drizzled the salad with a mango balsamic vinaigrette. 

Balsamic Vinaigrette

• 2 tablespoons olive oil
• 2 tablespoons mango balsamic (any flavor of balsamic will do)
• 2 teaspoons honey
• salt and pepper

Greek Meatballs

This will be a quick post. We have a bountiful ceramic pot full of mint, a container of feta cheese begging to be used up, and I'm in the mood for something Greek. 

Ingredients

• 1 pound ground turkey
• 1/4 cup finely minced yellow onion
• 1 tablespoon minced garlic
• 2 teaspoons dried (not fresh) oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1 large egg
• 1/2 cup Italian-style breadcrumbs
• 1 tablespoon minced fresh mint
• 1/2 cup chicken broth

Instructions

1. Combine all ingredients except the broth in a large mixing bowl. Form into golf-ball sized meatballs.
2. Add two tablespoons of olive oil to a large saute pan with lid. 
3. Saute the meatballs over medium-low heat, until the bottom is browned. 
4. Gently turn the meatballs so that the browned side is facing up. 
5. Reduce the heat to low.
6. Pour in the broth and continue cooking with the lid on until the meatballs are done (about 5 minutes). They should register 165 degrees on an instant-read thermometer.
7. Serve with feta cheese (optional but really tasty).

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Two Main Dish Salads (the "No Recipe" Recipe)

 

Oh, mercy it's hot! When the temperatures soar, the last thing I want is a heavy meal for dinner. So, I've been making dinner salads. These two required almost no time at the stove. And what I really love is that you can use both of them as an opportunity to clean out the vegetable drawer in your fridge.

The first salad is a cold tortellini salad. I used 1 1/2 cups of dry cheese-stuffed tortellini (the mini ones) and cooked according to package directions. Then I added:

• 1/2 cup sliced oil-packed sundried tomatoes
• 1/2 cup black olives
• 1 sliced zucchini
• 2 slices of provolone cheese, diced
• 1/2 cup basil pesto

Of course, you could add or substitute other vegetables (cucumber, shredded carrot, diced tomato, red onion), change the cheese, add cooked chicken, beef, ham, or salami. 

The second salad is cold salmon. I poached a 1-pound filet. Here's how to get perfect poached salmon every time.

1. Fill a large saucepan (with lid) with enough water to cover your salmon filet completely. Add 1/2 cup lemon juice and some aromatics. I added one onion, a bay leaf, and two generous sprigs of fresh dill.
2. Place the salmon filet in the water.
3. Turn on the heat to high and bring the water to a boil. 
4. As soon as the water is boiling, turn off the heat and place the lid on the saucepan. Let sit for 30 minutes (no peeking).
5. Your salmon will be perfectly cooked but not overcooked. 

I flaked the salmon (and had leftovers). The base of the salad is a mix of salad greens, then grape tomatoes, sliced cucumber, black olives, avocado, and feta cheese. I garnished with French-fried onions (you could substitute croutons). 

The dressing was a tart-sweet blend of:

• 2 tablespoons olive oil
• 2 tablespoons green apple infused balsamic (any flavor of balsamic will do)
• 1 teaspoon honey
• salt and pepper

By the way, each of these made enough for 4 servings.

Enjoy!

 

Whole Wheat Brioche Burger Buns

 

The sense of smell is an amazing thing, isn't it? I've read that it's the only sense that is not altered, refined, or exaggerated in our memory. The scents our brains recorded remain with us, memorable and unalterable. 

Is there any region, culture, tribe that does not make bread? The aroma of baking bread is universal. It is comforting, nurturing and transports us back to memories of long ago. 

Today I baked buns for the burgers we will be eating for dinner this evening. Sure, I could have picked up a package of 8 buns at the local grocer for a few dollars. But, they're spongy and tasteless. With a few basic ingredients, a stand mixer, and a little bit of time we can do better!

Ingredients

• 1 cup warm water
• 3 tablespoons warm milk
• 1 package (2 1/4 teaspoons) active dry yeast
• 2 tablespoons granulated sugar
• 3 cups bread flour 
• 2/3 cup graham flour 
• 1 1/2 teaspoons fine sea salt
• 2 1/2 tablespoons unsalted butter, softened 
• 1 large egg, beaten

Egg Wash

• 1 egg, beaten with
• 1 teaspoon of water

Instructions 

1. Combine the water, milk, yeast, and sugar in a small mixing bowl. Stir, and then set aside for 5-10 minutes. (The mixture should appear bubbly).
2. Combine the flours, salt, and butter in the bowl of a stand mixer. Beat at low speed until the butter is incorporated into the flour.
3. Add the yeast mixture and the egg. Using the dough hook attachment, beat at low speed until the dough is well mixed and begins to pull from the sides of the bowl. 
4. Scrape the dough into a clean, lightly oiled bowl. Cover with a clean towel and set aside in a warm, draft-free place to proof, about 1-2 hours. How can you tell when the dough has risen enough? Gently push a finger into the dough. If the indentation remains, the dough is ready for the next step. 
5. Gently punch down the dough and form it into 8 equal pieces. Roll each into a ball and place in a parchment lined baking sheet. Set in a warm, draft-free place to rise again, about 30 minutes to 1 hour.
6. Preheat oven to 400 degrees F. Brush the egg wash on the rolls.
7. Bake for 12-15 minutes, until golden brown.

Rolls proofed (risen), brushed with egg wash, and ready for the oven

Chicken Salad With Blueberries

 

Yesterday we invited a dear friend from our old neighborhood for lunch. He is a retired teacher and artist and so in addition to good food, I wanted to present a pretty plate for him. 

Ingredients

• 3 cups cooked chicken, diced (I think white meat is best in this recipe)
• 1/2 cup celery, diced
• 1/2 cup dried blueberries
• 1 teaspoon fresh rosemary, minced
• 2 tablespoons minced red onion
• 1/3 cup mayonnaise, (I used non-fat)
• 1/3 cup plain Greek yogurt
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Combine all ingredients in a large mixing bowl. Cover and chill for at least one hour to allow flavors to blend.

Garnish

• bed of shredded napa cabbage (tender tops and center leaves)
• red romaine leaf(s)
• crumbled blue cheese
• crushed smoked almonds
• fresh blueberries
• fresh avocado slices
• fresh dill weed
• fresh edible flowers (I used johnny jump-ups from my garden)

A Healthier Potato Salad

Despite the weather (I wonder if the rain will EVER stop!), I am determined to create a summer-like dinner for my family this evening. 

On the menu are oven-barbequed chicken tenders, corn on the cob, some canned baked beans, a dried cranberry coleslaw, and a lighter and brighter potato salad.

I love my Mom's traditional potato salad, with russet potatoes (that become a bit soft when cooked and lend to the creaminess of the salad), dill pickle, hard-cooked eggs, celery, mayonnaise, and (here is the secret ingredient!) finely minced radishes. But I wanted to create something a bit lighter this evening. So I used white potatoes (a less starchy potato that remains firm when cooked), some fresh herbs, and an acidic dressing rather than mayonnaise.

Salad - Carb Diva's Healthier Potato Salad

Ingredients

• 2 pounds white (all-purpose) or Yukon gold potatoes

• 4 scallions, sliced

• 2 tsp. lemon zest

• 1 tsp. dry mustard

• 3 tablespoons olive oil

• 1 tablespoon lemon juice

• salt and pepper to taste

• 1/4 cup fresh parsley, minced

Instructions

1. Place potatoes in a large pot with a lid. Cover with water and bring to a boil over medium heat. Turn heat to low and simmer until potatoes are tender (a sharp knife inserted in the middle of a potato will enter easily).
2. Drain the potatoes and place them on the chopping board. Let sit a few minutes until cool enough to handle.
3. Remove the skins from the potatoes. They should slip off easily with the tip of a knife. Chop the potatoes and place them in a large bowl.
4. Whisk together the lemon zest, dry mustard, olive oil, and lemon juice. Drizzle over the still-warm potatoes. Toss to coat. Add salt and pepper and toss again.
5. Just before serving stir in chopped parsley. Salad can be served chilled or at room temperature.

What makes this recipe work?

• Use the proper potato—Mom always used russet (Idaho) potatoes. Russets are wonderful baked or used in casseroles; their low-moisture high-starch flesh is the perfect foil for cream and butter. But cook a moment too long and they make horrible potato salad. A better choice is the white all-purpose or Yukon gold. With their rich, buttery flavor and moist, creamy texture they make exceptionally good mashed potatoes, French fries, and potato salad. Their medium starch content makes them good all-purpose potatoes suitable for both boiling and baking.

• Shake the salt—High blood pressure is at epidemic levels in the United States and our passion for sodium-laden fast foods and processed foods is a major contributor to the problem. How do you add flavor to your foods without using the salt shaker? In this recipe, lemon zest and lemon juice provide a tang and brightness without the addition of sodium.
• Parsley is more than just a pretty face—This ubiquitous garnish on dinner plates is so much more than a decorative afterthought. Parsley is a nutritional powerhouse--a source of vitamins C, and K, and is rich in antioxidants.
  
  The two most popular types of parsley are curly parsley and Italian flat-leaf parsley. The Italian variety is more fragrant and less bitter than the curly variety. When shopping for parsley select a bunch that is deep green in color and looks fresh and crisp. Keep your fresh parsley in a plastic bag in the refrigerator. Don't wash it when you bring it home. It is highly fragile and should be washed just before use. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.

Tomato Macaroni and Cheese

This is not the prettiest plate of food I've ever prepared, but it certainly delivered on flavor. In my quest to always pack more veggies into every meal, I've attacked even our beloved macaroni and cheese. By under-cooking the pasta, draining, and then adding a can of diced tomatoes (juice and all) to the pot, the pasta not only finishes cooking but it gains a ton of flavor from the tomatoes. Here's the recipe.

Ingredients

• 3 cups dry (uncooked) elbow macaroni
• 1 14-ounce can petite diced canned tomatoes
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk (I used non-fat)
• 1 14-ounce can cheddar cheese soup
• 2 cups grated sharp cheddar cheese (not pre-shredded)
• 1 teaspoon dry mustard powder
• 1 teaspoon powdered onion (not onion salt)
• 1 tablespoon olive oil or melted butter
• 2 tablespoons panko bread crumbs

Instructions

1. Preheat your oven to 425 degrees F.
2. Bring a large pot of water to boil over high heat. Add 2 teaspoons of table salt and then stir in the elbow macaroni. Stir frequently so that the pasta doesn't clump together. Cook for 5 minutes.
3. Drain the pasta, reserving 1 cup of the pasta water. Set the pasta water aside.
4. Add the pasta back into the pot; stir in the diced canned tomatoes and then cover and set the pot aside for 5 minutes. Note--the pan is no longer on the heat. After your 5-minute wait, the pasta should be al dente. Set aside.
5. Add the flour to a large saucepan or saute pan. I used a large oven-safe saute pan so that I could create the sauce and bake the macaroni in the same pot (saving a dish is never a bad thing). Heat over medium until melted; stir in the flour and cook for 2 minutes, stirring constantly. You want the flour to cook but not brown.
6. Stir in the milk all at once; stir constantly with a wire whisk until the mixture thickens and is smooth. Add the soup and seasonings. 
7. If you have used a large, oven-safe saute pan simply fold the cooked elbow macaroni into the sauce. If you used a saucepan, pour your cheese sauce over the cooked macaroni and then spread in a greased oven-safe casserole dish.
8. Combine the olive oil and bread crumbs and sprinkle over the macaroni.
9. Bake the casserole for 18-20 minutes or until bubbling around the edges. Let sit for 10 minutes before serving.

Fair Scones

In my little sliver of the planet, the month of September means that the Washington State Fair (aka the Puyallup), is up and running.

Covering 169 acres, it's the 7th largest fair in the country (over 1.2 million visitors each year) and has something for everybody. Barns filled with every type of farm animal you can imagine; grange exhibits; 4-H; new product demonstrations, hot tubs, tractors, chain-saw carving; carousels and carnival rides; art, needlework, photography and hobby displays.

And then, there is the food. You name it, they've got it. And even a few things I'll bet you've never heard of--deep-fried cookie dough, alligator on a stick, and the "Earthquake Burger" -- one-half pound of ground beef on a 10-inch bun, piled high with cheese and grilled onions. Of course, the fries that go with it weigh in at a pound. 

The fair has been going strong for 122 years, and for 107 of those years, visitors have savored the hot scones filled with butter and raspberry jam. I love fair scones but wince at the cost. $1.75 for one little triangle--about 6 bites.

I make scones at home, and my family says they are more than "fair":

Fair Scones

Ingredients

• 2 ½ cups flour
• 5 tablespoons sugar
• 2 tablespoons baking powder
• ½ teaspoon salt
• ½ cup cold butter, cut into ½-inch cubes
• ½ cup plus 2 tablespoons whole milk
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• ½ cup golden raisins

To Serve - softened butter and lots of raspberry jam!

Instructions

(1) Preheat oven to 425 degrees F.

(2) Combine flour, sugar, baking powder, and salt in the bowl of a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs. Remove from the food processor and place in a medium-sized mixing bowl.  

(3) Combine milk, melted butter, and vanilla. Make a well in the center of the flour/sugar mixture. Pour in the milk/melted butter and add the raisins. Stir gently with a fork to combine. 

(4) Turn the dough out onto a generously floured surface and knead about 6-8 times or until it forms a smooth ball. Don't overwork or your scones will not be tender. 

(5) Pat the dough into a disk, slightly higher in the middle. 

(6) Cut into 6 equal pieces. 

(7) Place on an ungreased cookie sheet lined with parchment paper. Bake in preheated oven for 10 minutes. 

(8) Remove to a cooling rack. To serve "fair-style", while still warm split and fill with softened butter and raspberry jam.