I’m switching it up a little today and giving you 3 recipes that we tried just this past week. Each of them took a little bit of work, but they are all worth it!! They’re all so tasty that I had to tell you about them right away.
Let’s start with breakfast. These cinnamon rolls are considered easy because they don’t use yeast. They were harder than I expected them to be, but the taste was perfect. I think the main thing is that I need more practice dealing with the sticky dough and making a tight roll. (Mine came out all different sizes, and they were loosely wrapped, so the filling leaked out at the bottom.)
Easy Cinnamon Rolls (from Ladies’ Home Journal)
8 tbsp. melted butter (The butter is used in several different places, a tablespoon or two at a time. Next time, I’ll just melt the necessary portions 1 by 1 in the microwave.)
3/4 c. brown sugar
5 tbsp. sugar
2 1/2 tsp. cinnamon
2 2/3 c. all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1 c. buttermilk
1/4 c. softened cream cheese (I love a cream cheese glaze, so I used a 1/2 c.)
1 tbsp. buttermilk
1 1/4 c. confectioner’s sugar (Even though I doubled the cream cheese, I left the confectioner’s sugar the same so it would be more like a glaze and less of a frosting.)
1. Preheat the oven to 425 degrees and position a rack in the upper third of the oven. Coat a 9 in. square pan with Pam. In a small bowl, combine the brown sugar, 2 tbsp. sugar, cinnamon, and 2 tbsp. butter.
2. In a large bowl, whisk together the flour, 3 tbsp. sugar, baking powder, baking soda, and salt. In another bowl, whisk together the egg, buttermilk (1 c.), and 3 tbsp. butter. Stir together the liquid and dry ingredients (the dough will look rough). Knead the dough on a (very) floured surface til just smooth, about 5 turns.
3. Pat or roll the dough into a 9×13 rectangle. Brush it with 2 tbsp. butter and spread with the brown sugar filling mixture, leaving a 1/4 in. border. Starting on the long side, roll up to form a tight log; pinch the seam to seal. Slice the log into 9 pieces. Place the rolls in the pan, swirl side up, and press them down slightly. Brush the tops with 1 tbsp. butter.
4. Bake til the edges are golden brown and the rolls are cooked through, 22-25 minutes. Loosen the rolls and remove them to a plate. Let cool for 5 minutes.
5. In a bowl, beat together the cream cheese and 1 tbsp. buttermilk til smooth. Beat in the confectioner’s sugar to form an icing; spread over the rolls.
This next dish can be used to convert any cauliflower haters in your family (like my hubby). It’s a deliciously cheesy casserole that can add some spice to a regular weekday meal. My hubby was really not looking forward to this dish, but now it’s one of his favorite casseroles. You can make the evening prep for this casserole quicker by roasting the cauliflower and cooking the rice ahead of time. Then all you’d have to do for dinner is make a quick cheese sauce and bake the casserole in the oven. Though we really enjoyed this the way it was, you could certainly change it up to suit your family. You could use a different roasted vegetable, your favorite type of rice, or another type of cheese.
Curry Cauliflower and Rice Casserole (from Food Network)
1 head cauliflower cut in 1 in. chunks
5 tbsp. melted coconut oil
2 tbsp. all-purpose flour
2 c. milk
1 tbsp. curry powder
1 c. grated manchego
2 c. cooked brown rice
1/2 c. breadcrumbs
1. Preheat the oven to 400 degrees. Toss the cauliflower with 2 tbsp. oil, 1/2 tsp. salt, and pepper to taste. Transfer the cauliflower to a baking sheet and roast til it starts to brown, 15-20 minutes. Remove from the oven and set aside.
2. Lower the oven to 350 degrees. In a saucepan over medium heat, combine 2 tbsp. oil with the flour and cook til smooth and bubbly, about 3 minutes. Whisk in the milk and curry and season with 1/2 tsp. salt and pepper to taste. Bring the sauce to a simmer and cook til smooth, about 5 minutes. Stir in the cheese and mix til melted.
3. In an 8 in. square pan, layer the rice then the cauliflower. Pour the sauce on top and gently combine it. In a small bowl, combine 1 tbsp. oil with the breadcrumbs and a pinch of salt. Top the casserole with the breadcrumbs and bake til golden brown, 25-30 minutes.
Now, you may be wondering what that tasty looking sandwich is, and I’m happy to tell you. That is a sandwich that I wanted to try, didn’t think I’d like, and ended up loving. One of my favorite TV chefs is Aarti Sequeira; besides my love for Indian food, she just seems to have so many delicious recipes that captivate my imagination. Now, I have a slight confession. Before last week, I don’t think I’ve ever had a sloppy joe in my life. I’m not a huge meat-eater anyway, plus the messy aspect puts me off. Still, when Aarti described the flavors and textures in her lovely accent, I just felt like I had to try it. Since it is such a meaty meal, the hubs was happy to try it (overall, he’s really open to trying new things). Both of us were a little surprised with HOW delicious they are. The raisins and pistachios give it a little sweetness and crunch, and the Indian spices made it a little exotic and very tasty. (FYI, garam masala is quickly becoming one of my favorite spice blends. Yum!) These are a new family fave, and I will be making them again soon. (I just try to eat them as cleanly as possible.)
Sloppy Bombay Joes (from Food Network)
For the Sauce:
2 tbsp. veggie oil
1 tbsp. minced ginger
2 cloves minced garlic
1/2 seeded minced serrano
1 tsp. garam masala
1/2 tsp. paprika
1 15 oz. can tomato sauce
1 c. water
For the meat:
3-4 tbsp. veggie oil
1/4 c. shelled pistachios
1/4 c. raisins
1 tsp. cumin seeds
1/2 finely diced white onion
1 seeded diced red bell pepper
1/2 serrano (Aarti leaves this intact so that she can remove it later. I forgot, so I had already minced mine. Maybe it was that particular serrano, but I didn’t feel that the mix was too spicy.)
1 lb. ground turkey
1/2 tsp. honey
1/4 c. half & half
Small handful chopped cilantro
4-6 hamburger buns (For us, it was only 4 servings.)
1. To start the sauce, warm the oil (2 tbsp.) in a medium saucepan over medium heat. When the oil shimmers, add the ginger, garlic, and serrano. Saute til slightly browned. Add the garam masala and the paprika and saute 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, til thickened, about 15 minutes.
2. In a large skillet, warm 2 tbsp oil over medium heat. When the oil is shimmering, add the pistachios and raisins and cook til the raisins swell and the pistachios slightly toast. Remove them from the pan and set aside.
3. Return the pan to the heat and add 1-2 tbsp. oil; heat til shimmering. Add the cumin seeds and let sizzle about 10 seconds or til some sizzling subsides. Stir in the onions and bell pepper and saute til softened and starting to brown. Add the serrano, saute a couple minutes, and season the mixture with salt. Stir in the turkey, breaking it up, and cook til opaque, 5 minutes.
4. Pour the sauce in the skillet with the turkey. Bring to a boil, then lower and simmer til slightly thickened, about 10 minutes.
5. Once the turkey is cooked and the sauce is thickened, remove the serrano. Add the honey, half & half, pistachios, and raisins. Stir everything together and taste to check the seasoning. Before serving, toast the buns and garnish the meat mix with cilantro.
I hope you have a good rest of the week. If you get a second, stop by and tell me what’s the most recent thing that surprised you with how good it was.