"Laura Rolls" (Dinner Rolls)

This is the dinner roll recipe from my friend Cheri's friend Laura, whom I've never met, but whose dinner rolls are the best we've ever tasted.  They are a must at all holiday meals around here.

1/2 C. warm water
1 tsp. sugar
yeast
1 C. warm milk
1/2 C. butter
1 egg, beaten
1 tsp. salt
1/2 C. sugar (I use 1/3 C.)
4 1/4 C. flour (I use freshly-ground whole wheat)

Dissolve 1 tsp. sugar in water and sprinkle yeast over top.  Scald milk and let cool to warm (or just heat up to right warmth).  Add butter and remaining ingredients to warm milk except flour.  Stir milk mixture into yeast mixture.  Add flour 1 C. at a time.  Rise 2 hours.  Punch down, then rise 1 hour again.  Shape into rolls.  Makes 2 dozen.  Bake at 350 degrees until they smell done.  (Really!  I'm sorry not to know better.  15-20 minutes, maybe?)

Sai (Festive Estonian Holiday Bread)

This recipe is for a traditional festive Estonian sweet bread that is traditionally served by Estonians at all celebratory meals.  We eat it on Thanksgiving morning around here with sausage patties, which holds us until the feast later in the afternoon.

yeast
3/4 C. warm milk
2 C. flour
juice of 1 orange, plus grated orange peel (approximately 1 C.)
1 egg (save a little)
1/2 C. sugar

I put the above in my Kitchen Aid mixer with the dough hook.  Let it mix a little, then add:
2+ C. flour
3/4 stick butter, softened
1/2 tsp. cardamom (opt., but what makes it!)

1 C. golden raisins (Do not add until the end!)

Allow all ingredients except raisins to knead well.  If you have time, let it rise, then punch down and mix it again for a second rising.  Either way, add 1 C. golden raisins at the end of the final mixing before the final rise.

Divide dough into three equal parts, roll out into long strips, and braid.  (Traditionally it is then formed into a circle, but it is also often braided into a long loaf shape, which is easier.)  Brush with blended egg and top with sliced almonds before baking at 350 degrees for half an hour or until golden brown and done.  As the braid bakes, it separates, exposing new dough, so you may want to baste new part with egg and add more almonds to the bare part about halfway through.  Traditionally, Estonians dust lightly with powdered sugar for a festive holiday presentation. 

Chicken over Spaghetti with Sun-Dried Tomatoes

This recipe is from my friend Laurie Jones.  It is my daughter Elanore's request for her birthday dinner.  "She made this one time when I was over there and it was SOOOO good!" she told me. 

4 chicken breasts, cut in strips

2 C heavy whipping cream

2 C half and half

1 C Chardonnay

1/2 jar julienne-cut sun-dried toms, drained (8.5-oz Bella Sun Luci SDT w/Ital. Herbs - Julienne Cut)

2 shallots, minced

3 garlic cloves, minced

fresh basil to taste

salt and pepper to taste

flour for coating chicken

In a dish, combine flour, salt, pepper, and any seasoning you like on the chicken to coat the chicken.  Sometimes I just mix the flour with salt, pepper and garlic powder.  I almost always only use seasoned pepper around here if that makes any difference. Fry the chix in olive oil and butter.  Remove and keep warm.  Place shallots and garlic in pan to brown scraping up bits of chix.  Stir in creams and wine and bring to a low boil and let simmer for a few minutes so it will thicken.  Reduce heat and stir in toms and basil.  When it thickens to your preference, add back the chix and warm for a bit.  Taste test it around this point as it generally needs more salt than one would think.  Serve over Cappellini noodles with freshly grated parmesan cheese. 

*If your boil is not very low, the wine and cream will separate and curdle, making a big mess!

*Adjust everything to your family’s preference.  It tastes a little different every time I make it!

*I use one of those counter skillets so there will be enough room for everything.

Oven-Fried Chicken

Oven Fried Chicken

• 3lbs chicken pieces, rinsed and patted dry*
• ½ cup melted butter (I only use about half this amount and can’t tell a difference)
• ½ cup flour, heaping
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 ½ teaspoons paprika

Preheat the oven to 400 degrees.

Mix together flour, salt, pepper and paprika (I do this in a Ziploc bag). Dip chicken pieces in melted butter and then coat evenly with flour mixture.

Place in a single layer on a greased shallow baking pan (skin side down – if you’ve left the skin on).

Bake 400 degrees for 30 minutes. Turn chicken pieces over and continue baking an additional 30 minutes.

Serves 4

*The original recipe calls for the skin to be left on, but I usually remove the skin. It’s good either way!

Horseradish Sauce for London Broil

For the Horseradish Sauce:

• 3/4 cup sour cream
• 2 tablespoons mayonnaise
• 2 tbsp. prepared horseradish (not horseradish sauce)
• 2 tbsp. snipped fresh chives
• 1 tsp. white wine vinegar
• 1 garlic clove, grated
• 1/4 tsp. kosher salt

My mom has asked for London Broil, twice-baked potatoes, and broccoli grape salad for her birthday dinner this year.  I think we'll try this creamy horseradish sauce to go on the meat.  Sounds yummy!

Leigh Ellen's Summer Veggie Rolls with Spicy Peanut Lime Sauce

Summer Veggie Rolls with Spicy Peanut Lime Sauce

From www.ohsheglows.com
See website for detailed rolling instructions and photos
Yield: approx 8 rolls + 1/2 cup peanut sauce
For the filling:

• Spring Roll Wrappers (at least 8-10)
• 1 block firm or extra-firm tofu
• 1/2 English cucumber, julienned
• 1 red bell pepper, julienned
• 2 medium carrots, peeled & julienned
• 2 green onions, chopped
• 3-4 lettuce leaves, julienned
• 1/4 cup fresh Thai basil leaves, minced
• 1/4 cup cilantro, thick stems removed and minced
• 1/3 cup roasted & salted peanuts
• Herbamare or sea salt, to season

For the peanut lime sauce:

• 1-2 garlic cloves
• 2 tbsp sesame oil
• 1/4 cup natural roasted peanut butter
• 1/2-1 tbsp peeled & roughly chopped fresh ginger
• 3 tbsp fresh lime juice
• 2 tbsp low-sodium tamari
• 2 tsp sugar
• 1-3 tsp water, to thin out as needed

1. Press the tofu while you prepare the filling and sauce. For pressing instructions, see here.
2. For the filling: Julienne the vegetables (slice into long thin strips). Set aside, along with peanuts.
3. For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. You may prefer more sweetener, tamari, oil, or lime juice. Or mince everything by hand and whisk.
4. Slice pressed tofu into long thin strips. You likely won’t need the entire block.
5. Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up.
6. Add the filling ingredients in the centre of the wrapper (see pictures in post). Be careful not to overfill or the wrappers will tear. Sprinkle with peanuts and a sprinkle of salt.
7. Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest.
8. Serve the rolls immediately with the peanut dipping sauce. If you have any leftover vegetables enjoy them dipped in the sauce on the side. Sauce should keep for at least a week in a sealed container in the fridge. Rolls will keep for 1-2 days in the fridge.

Read more: http://ohsheglows.com/2012/07/20/veggie-summer-rolls-with-spicy-peanut-lime-sauce-two-ways/#ixzz2hFl0vXLD

Brenda's Hawaiian Cabbage Salad

1 head of cabbage – finely sliced or shredded in food processor

8 green onions – chopped

2 packages dry ramen noodles – crunched into small pieces

Sauté  till lightly browned:

1 TBS butter or avocado oil

¼ C sesame seeds

½ C sliced almonds

Dressing:  mix together

1 C light olive oil

½ C sugar

¼ C rice vinegar

pinch of salt and pepper

Toss all together and serve. (Do not add dressing until time to serve.)

Sliced Baked Potatoes

• 4 medium baking potatoes (evenly-sized)
• 1 teaspoon salt
• 2-3 Tablespoons melted butter
• 2-3 Tablespoons chopped fresh herbs (parsley, chives, thyme, sage, etc.) or 2-3 teaspoons dried herbs (of your choice
• 4 Tablespoons cheddar cheese, grated
• 1 1/2 Tablespoons Parmesan cheese

Preheat oven to 425°F.

Scrub and rinse potatoes. Cut into thin slices, but NOT all the way through.

Put potatoes in a baking dish and fan out the slices. Sprinkle with salt and drizzle with butter, then sprinkle with herbs.

Bake potatoes  for about 50 minutes. Remove from oven and sprinkle with cheese. Then bake for another 10-15 minutes until lightly browned and potatoes are done.

Sliced Baked Potatoes Recipe is a post from: Money Saving Mom

Leigh Ellen's Cumin Lime Black Bean Quinoa Salad

If you have tried quinoa before and didn't like it, please give this recipe a try.  Got 6/6 thumbs up in our house which almost never happens!  From ohsheglows.com

Cumin Lime Black Bean Quinoa Salad (aka I've changed my mind about Quinoa Salad)

For the Salad:
1 cup cooked quinoa (or 3 cups cooked)
1 (15 oz) can black beans
1.5 cups cilantro, finely chopped
3 small/medium carrots julienned
4 green onions, chopped
fine grain sea salt and black pepper, to taste

For the Dressing:
3 T fresh lime juice (about 1 lime)
2 T extra virgin olive oil
1 large clove garlic, minced
1 teas ground cumin
1 teas pure maple syrup
1/2 teas fine grain sea salt

Instructions: Rinse quinoa in a fine mesh sieve. Add into pot along with 1.5 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for about 15-17 minutes until water is absorbed and quinoa is fluffy. Remove from heat and steam with the lid on for 5 additional minutes. Fluff and chill for at least 15 minutes.

In a large bowl, toss quinoa, drained and rinsed black beans, cilantro, carrots and green onions.

Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine. Season with salt and pepper to taste. Really good if you can chill 24 hours, but you can eat warm or chill a little bit.

Kristjan's Chili

NEW YEAR'S EVE CHILI A LA KRISTJAN (via Riina)

Seasoning Mix (enough for 3 batches)
4 Tbsp chili powder
2 1/2 tsp. ground coriander
2 1/2 tsp. ground cumin
1 1/2 tsp. garlic powder
1 tsp. oregano
1/2 tsp. cayenne pepper

Chili
1 1/2 pounds ground beef + stew chunks (browned)
1 onion, minced
1 (28-ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
1/2 can sauce
1 can tomato paste
2 (15-ounce) cans beans (any combination of beans)

Serve with thinly shredded Mexican cheese mix and crunchy bread.