Tag Archives: vegetables

Bierocks/Runzas … First Attempt

I finally got a chance to make a batch of these sweet dough bread pockets using the recipe posted on The Frugal Hausfraus blog. Besides using leftover shredded sauerbraten instead of ground beef and adding about half a cup of grated old cheddar cheese to the filling once it was cooled, I also tried an alternative shaping method. It didn’t make the assembly much faster although the seams didn’t open up as often.

Square runzas – half the dough rolled out about 1/4 inch thick, 10 inches by 15 inches in size, squared off and cut into six 5 inch by 5 inch squares
Round runzas – 85 gms of dough patted out to a circle that was about 4 inches in diameter


Review: The recipe estimated being able to make a dozen runzas but I ended up with fourteen, and still had filling left over, so I’d cut back on the amount of cabbage used from about four cups to 2 1/2-3 cups in the future. Making the filling the day before, so that it has a chance to cool, is also advised. On the whole though, the dough was simple to make and the results were quite tasty. My shaping, especially on the square runzas, needs work.

ETA (01/02/2019): If you don’t want to use ground beef, try ground chicken or turkey. Or even pork.

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Sauerbraten, Potato and Red Cabbage Knish

You may recall that in my second knish trial I ran out of filling, so I wrapped up and froze the extra dough.

Before going to bed on Christmas day, I placed the dough into the fridge to defrost and, on Boxing Day, I attempted a filling that was inspired by the brisket and sauerkraut knish fillings that I had seen while surfing the net. The proportions of the three ingredients; shredded sauerbraten, red cabbage and riced (or leftover mashed) potatoes, may be adjusted according to your preference, or the amounts of each that you have leftover from the day before.

Knish … delicious with a spicy Dijon mustard

Sauerbraten, Potato Knish and Red Cabbage – makes 9 knish

Half batch of potato knish dough, (see Potato-Leek Knish post link above)

Filling

1/2 cup shredded sauerbraten
1/2 cup riced potatoes
1/4 cup braised red cabbage
salt and pepper to taste

Egg wash

1 large egg
1 tsp cold water
pinch of salt

In a small bowl, add the egg and beat well with a fork. Ad the water and salt and beat again to mix.

* * *

To make the filling, combine the potatoes, cabbage and shredded sauerbraten. Taste and season as needed. Set aside

Preheat the oven to 400 deg Fahrenheit.

Line a baking sheet with a sheet of parchment paper.

On a lightly floured surface, roll out the dough about 1/8th inch thick. Cut into 3-4 inch squares. (NOTE: I rolled my dough out into a 10-12 inch square and cut it into nice equal sized squares.)

Spoon about 2 tbsp of the filling into the palm of your hand and squeeze gently to form a firm ball, about 1-1 1/2 inch in diameter. Place each ball of filling in the middle of one of the squares. Be careful not to overfill so that you can seal up the knish. Pull up the dough into the middle, around the filling, and pinch the four seams well to seal.

Brush some egg wash on top of each knish. Bake for 40-45 minutes, until the top is golden brown. Rotate the tray half way through so that the knish will bake evenly.

Let cool briefly before serving. The knish are also tasty at room temperature.

You may refrigerate the knish for up to 3 days or freeze for up to a month.

Potato and Leek Knish (Trial #2)

Leftover leeks in the fridge, potatoes sprouting in the basement and a four day stretch at home recovering from a cold, meant I had the ingredients and all the time needed to try a second knish recipe.

I started with Chef Bryan’s recipe on the Klondike Potato website but had to make some changes. Mostly to reflect the shaping technique I used.

I had some concerns about the amount of salt called for in the dough, as well as the filling, and it turned out that my fears were warranted, as the filling was saltier than I would have liked. When cooking potatoes for mashing, I usually throw two generous teaspoons (using a disposable plastic spoon not a measuring one) of salt into the boiling water, which may have contributed to the excess salt taste. And, rather than sauteeing the leeks and the onions in butter (unsalted, though the recipe didn’t say), I used margarine. If I had been thinking, I would have added more mashed potato to the filling I was making to dilute the salt but, obviously, I was NOT thinking. In my defense, I was also trying a new meatloaf recipe at the same time so I was distracted.

Rather than making individual square knishes, I tried to replicate the beef filled version my mom used to bring home from the deli where she worked for twenty years. They made two/two and a half inch wide meat filled logs which were baked and then cut to size for serving. It turned out that I had too much dough (or conversely, not enough filling) as a result of changing the shaping method. In the recipe below, I’ve doubled the filling ingredients to accommodate this.

Aside: About half an hour after my knish roll came out of the oven, I had the curious thought that I may not have measured out three cups of flour for the dough, but only TWO.

Potato and Leek Knish

Chef Bryan’s Potato Knish – makes 16-20 pieces, serves 8-10

Dough

Dry Ingredients
3 cups flour
1 tsp baking powder

Wet Ingredients
1 cup mashed or riced potatoes
1 tsp salt (reduce to 1/2 tsp next time)
1/2 tsp pepper (reduce to 1/8 tsp next time)
1/4 cup olive oil

1/2 cup cold water

Filling

2 tbsp unsalted butter or olive oil, divided in half
2 medium onions (2 cups), finely diced and sauteed in half the butter above
1 stalk of leeks (3 cups cleaned leeks), chopped into 1/2 inch squares and sauteed in half the butter above
2 cups mashed or riced potatoes
1 tsp salt
1/2 tsp pepper

Egg Wash

1 egg and 1 tsp cold water, whisked together

Prepare a half baking sheet by lining with a sheet of parchment paper.

Making the dough:

Whisk together the flour and baking powder in a small bowl and set aside.

Combine 1 cup of mashed potatoes, salt and pepper in a large bowl. Whisk in the olive oil and mix well until nice and creamy and the potatoes come together.

Add the dry ingredients to the wet. Mash together. It won’t come together yet. Add the water to pull it into a dough by creating a well in the middle and adding the water. Mix together until it comes together into a soft dough.

Cover the bowl with a cloth or sheet of plastic wrap and let the dough rest for about 30 minutes.

Make the filling during this resting period.

Making the filling:

In a large saute pan, fry the onions with some (1 tbsp) of the unsalted butter until softened, but not caramelized. Transfer to a medium sized bowl and set aside. In the same saute pan, fry the leeks with the rest (1 tbsp) of the unsalted butter, until just softened. Add the leeks to the onions sauteed previously.

Add one cup of mashed potatoes to the onions and leeks, as well as the salt and pepper. Stir well to combine and set aside.

Preheat the oven to 375 deg Fahrenheit.

Lightly flour a clean work area. Take your dough ball and cut it in two equal halves. Roll out each portion into a rectangle that’s 1/4 inch thick and about 4 inches wide x 14 inches long.

Spoon half the filling into the center of one of the rectangles.

Brush some of the egg wash along one of the long edges of the dough and fold other end of the dough over the filling onto the egg washed edge. Press the dough down to seal the filling into the roll. Turn the roll over, so the seam is on the bottom and transfer the knish log onto the parchment paper lined baking sheet. Brush some of the egg wash over the top.  Repeat the assembly process with the rest of the dough and filling.

Place the half sheet into the preheated oven and bake for 45-50 minutes or until the top is golden brown.

Let the knish cool until it’s barely warm, then cut the knish rolls into 2 inch bars.

Serve warm or room temperature with ketchup or spicy mustard.

I served my knishes with a couple of slices of meat loaf and found that the sweet, tang of the ketchup-mustard glaze paired well with the heaviness of the knish.

Cream of Leek Soup

I haven’t made this soup in ages. I had a recipe for a kale, leek and potato soup but since I didn’t have any kale I net surfed for one that featured just the leeks. I decided on this recipe from the “Cooking with Campbell’s” website, though I left out the cream, after tasting the pureed soup. It just didn’t need it.

For a very elegant presentation, serve your soup in a delicate bone china cup.

Or, for a hearty home style presentation, use a sourdough bread bowl. Since I didn’t have any fresh herbs for garnish, I used a pinch of cayenne pepper for colour and to give a bit of zing to the very subtly flavoured leek and potatoes.

Sauteed leeks and potatoes in a purchased low salt chicken stock cooked until the potatoes were just tender … before and after being pureed.

Sauteed Kale and Cheese Omelette

A bundle of fresh kale is quite versatile … use it to make a pot of Zuppa Toscana soup, a topping for a meatless pizza AND as a filling for this delicious three egg omelette.

Kale and Cheese Omelette

Kale and Cheese Omelette – serves 2

5-6 eggs, lightly beaten
1 tbsp olive oil
1/4 cup onion, finely minced
2 cups kale, cleaned, sliced into 1/2 inch strips
pinch of salt and black pepper
4-6 tbsp grated or crumbled cheese of choice (ie. old cheddar, feta)

Garnish – 1 ripe avocado, cubed, hot sauce or salsa

Add the oil to a 9 inch non-stick pan, over medium heat, and saute the onion, just until lightly golden. Add the kale, tossing gently to coat the kale with the oil and mix with the sauteed onion. Sprinkle some salt and pepper over the top. Cover with a lid and let steam for 3-4 minutes until the kale is wilted. Transfer kale and the onions into a small bowl and set aside

Return the pan to the heat and add half the beaten egg egg mixture. When almost set, scatter half the sauteed kale and cheese over the top of the omelette.

Fold over and continue cooking until the egg is set.

Repeat with the remaining half of the egg mixture.

Serve with the garnish of your choice. In this case, I topped each omelette with half the diced avocado and a couple of tablespoons of spicy salsa.

Zuppa Toscana Soup

Kale Pizza …. with or without hot Italian sausage – saute two cups of sliced kale, a pinch or two of salt and a pinch of black pepper and a quarter cup of finely diced onion in a tablespoon of olive oil. Let cool and top pizza.

Bake for 15-18 min at 425 deg F in a preheated oven.

Cauliflower Tots

Tater tots, mini bites of grated and deep fried potatoes, are a convenience food that make a tasty and fast side dish. A healthier version may be made with “cauli-rice” …  cauliflower florettes briefly pulsed in a food processor. The recipe below is a simplified adaptation of the various techniques and ingredients found on line. Though I DID add a ‘variation’ that seemed more extravagant. I haven’t tried it yet. Mainly because I didn’t have either the bacon or the peppers on hand. However, I have two packages of raw cauli-rice in the freezer. Maybe I’ll make them for Christmas. Or New Years.

Baked Cauliflower Tots

Baked Cauliflower Tots – makes 10-12 ‘tots’, 4-6 per serving

2 cups/250 gm ‘riced’ cauliflower florettes*
1 large egg
1/2 tsp dried parsley
1/4 cup raw onion, finely minced or 2 tbsp crispy fried onions
1/4 cup finely grated Parmesan cheese
1/4 cup fine breadcrumbs, plain or Italian seasoned
salt and pepper to taste
cooking spray or vegetable oil

*Break down a whole head of cauliflower into florettes. In a food processor, 1/4 of a head at a time, briefly pulse the florettes until they’ve broken down into roughly rice kernel sized.

Preheat the oven to 375 degrees Fahrenheit.

Place the riced cauliflower into a microwave safe bowl, with lid, and cook 1-2 minutes on high. Let cool enough to handle. Place the cooled cauli-rice into a fine weave tea towel and squeeze out the excess water. (NOTE: I managed to extract about 3 tbsp of liquid out of this batch.)

Spray a nonstick cookie sheet with cooking spray or brush lightly with vegetable oil. Set aside.

In a medium sized bowl, combine all of the ingredients and season with salt and pepper to taste.

Spoon about 2 tbsp of the mixture in your hands and roll into small oval shaped tots.

Place on the cookie sheet 1/2 inch apart and bake for about 20 minutes. Turn and bake for another 10-15 minutes. Both sides should be nicely browned and firm but still retain some bounce.

Remove and serve as a side dish. Or, as an appetizer, serve with ketchup, pesto, hummus or your preferred dipping sauce.

For an even more decadent appetizer, stir in the items below.

Twice Baked Potato Variation: 1/2 cup grated cheddar cheese, 1/4 cup finely minced bell pepper and 1/4 cup finely chopped crispy bacon

Indian Menu for 4 … At Home

I came home last week with a tray of four skinless, bone-in chicken breasts and decided to include them in an Indian menu that I had planned for the weekend.

I was originally going to make a chicken curry/biryani but switched over to chicken tikka instead. Two chunks of spicy and tender chicken are often part of an appetizer combo, along with a couple of samosas and a couple of pakoras, but I threaded five onto soaked bamboo skewers and turned them into a main dish. The spiciness of the tikkas are toned down by serving them with a minty yogurt dip (raita).

Since this is a ‘dry’ dish, I made a couple of ‘wet’ dishes … matar paneer (pea and paneer cheese curry) …

… and a vegetarian chana masala (chickpea curry) … to go with it.

For a bread, I made aloo paratha, spiced mashed potato mixture stuffed into a whole wheat flatbread. Because I’m not fond of all whole wheat breads, I used (a bit more than) half all purpose flour and half whole wheat. And, I halved the recipe I found on line to only make four parathas. Because I didn’t have any fresh coriander leaves called for in the recipe, I defrosted some thinly sliced green onion tops and added them in their place.


And, of course, I made some basmati rice to sop up all that tasty sauce. Plain because I was tired and couldn’t be bothered coming up with anything more elaborate.

BONUS

To use up the rest of the chicken, rather than freezing it away, I took the largest of the chicken breasts, took it off the bone and spread the top with about a teaspoon of Hellman’s mayonnaise. Then, the mayonnaise coated breast was dipped into a few tablespoons of Italian seasoned breadcrumbs. I roasted the breast along with all four of the ribs. Since I left quite a bit of meat on the ribs, I let them cool and then put them in a freezer bag. Later in the week or the week after that, I’ll make a small (four cup) batch of chicken stock with the ribs and use them in a pot of chicken noodle soup. I even have egg noodles in the pantry to add to the soup.

Since the boneless breast was so large (~350 gm) I cut it in half and will have two meals.

The smaller breast and other trimmings were ground up (I had about 400 gms of meat) and turned into three chicken patties/burgers.

Pretty economical for an investment of $6.35 and some time.

One Pot – Creamy Ham, Pea and Egg Noodles

Cooking for one (or two) means you often have leftovers from things you’ve thawed. In this case, I had a cup or so of diced ham from a 2 cup bag I’d frozen for soup. (I used the other cup for a broccoli, cheddar cheese and ham quiche.)

I found an online ‘one dish’ recipe and scaled it down to suit the amounts I had. Although I halved all the other ingredients, I used the full 2 cups of chicken stock (1 1/2 cups of stock and 1/2 cup of water, works too) because I needed to have enough liquid to cover the noodles. The noodles were cooked in the pan and didn’t suffer taste-wise from the substitution. I also omitted the lemon juice because I was saving my lone lemon for something else. Instead of using half and half, I used 1/4 cup of whipping cream.

Creamy Ham, Pea and Egg Noodles Pot

The dish was quick to assemble and delicious and the leftover portion could be taken to work the next day for lunch or enjoyed for a repeat supper.

Sesame Semolina Bread and Soup (Two versions)

NOTE: The potato gnocchi soup below is a tomato based adaptation of the kale and sausage soup posted here.

After an indulgent last dim sum outing with my nephew, on Friday, I used the afternoon to make another bread that I had added to my ‘to do’ list, while I was flourless.

The recipe came from the King Arthur Flour web site and is called a “Sesame Semolina Lunetta”. I have NO idea where the term lunetta comes from … lunetta means ‘little moon’ in Italian but this S-shaped bread doesn’t fit. In French, lunette refers to ‘eyeglasses’ … I guess you can vaguely picture two circles of glass in the S-shape. Sometimes, names have no clear explanation.

The dough turned out very wet but I suspect that my measuring cup didn’t allow me to be precise enough. (Next time, I’d try using the weight option for ingredients. ) Since it was too wet to hand knead, and I didn’t want to dig out my stand mixer, I decided to use a ‘stretch and fold’ process (every 15 minutes for an hour, for a total of 5 S&F’s) letting it rest for a further 30 minutes. I shaped the dough into an 18 inch rope and then coiled it into the S-shape and let it proof until it got very puffy, about 50 minutes.

Since it was still such a wet dough, I increased the baking temp to 400 deg F, rather than the 350 deg F in the recipe and baked the loaf until it got golden brown, 35-40 min (NOTE: 37 1/2 min).

The crust was crispy and the crumb was relatively open. The taste was good and there was a faint scent of sesame from the toasted sesame seed oil used in place of olive oil.

To accompany the bread, I made a pot of kale, hot Italian sausage and potato gnocchi soup. For a change of pace, I divided half the soup and added whipping cream to one portion.

Creamy version served with sliced and toasted sesame semolina bread, spread with pesto and grilled long enough to melt the Parmesan cheese in the pesto.

Pantry/Freezer Clearout – Tuna Noodle Casserole

A few weeks ago, I asked for suggestions on my FB groups as to what to do with canned tuna. One of the most popular suggestions was a tuna noodle casserole. I finally got around to making it and wondered why I’d waited so long. Cause this is some tasty stuff, folks.

For a recipe I went with the one from the Campbells (TM) website.

I was tempted to only use one can of tuna but, since I had five cans in the pantry, I splurged. I left out the pimento, since I didn’t have any, and topped the casserole with about a cup of crispy fried onions, from my pantry, instead of breadcrumbs. I also sprinkled some sweet paprika over the top, for colour.

 

 

Review: Delicious, if a bit bland. You might want to add about a quarter teaspoon of salt and pepper to the mushroom soup/milk mixture before you add the cooked noodles and the rest of the ingredients.