Picnic Launch 2019

Friday's Stuffed Flank Teriyaki leftovers transformed into a perfect spring picnic entree Sunday.  Today's picnic menu included:

Beef Teriyaki Soup

Onion Bread

Pear Cobbler 

The Stuffed Flank Steak Teriyaki is a family favorite.  I cut a pocket in the flank and stuff with a rice and vegetable filling prior to baking.  The meal features two whole grains (brown and wild rice) with carrots and mushrooms.

Stuffed Flank Steak Teriyaki

(Serves 6)

Cut pocket in flank steak.  Combine soy sauce, oil, molasses, mustard, gingerroot and garlic.  Place meat in shallow dish;  pour marinade into pocket and over meat.  Let stand at room temperature 30 minutes, turning occasionally.
1-1 1/2 pound beef flank steak
1/4 cup reduced sodium soy sauce
2 tablespoon olive oil
1 tablespoon molasses
1 teaspoon dry mustard
1 teaspoon fresh grated ginger root
1 garlic clove, crushed and minced

In a saucepan, combine water, rice, carrot, mushrooms and parsley.  Bring to a boil.  Cover; reduce heat and simmer 8 minutes.  
1 cup water
2 tablespoon wild rice
6 tablespoon brown rice
1 carrot, peeled and shredded
1/3 cup mushroom, chopped
2 tablespoon parsley, snipped
1/4 cup onion, diced

Drain meat, reserving marinade.  Stir 1/4 cup marinade into rice mixture.  Place flank steak in a foil lined baking dish.  Fill steak pocket with rice mixture.  Pour rest of marinade over steak.  Cover entire pan with foil.  Bake in 350 F. oven for 2 hours, turning steak over after 1 hour.

With an electric knife, slice meat across the grain.  Serve with juices.

The onion bread recipe makes 2-8 inch round breads.  To make the individual bread rounds, I portioned 1/4 cup scoops of dough into rounds and baked on a hot stone.  The recipe makes 10 individual rolls.

Onion Bread

(Makes two 9-inch rounds)

Mix dry ingredients in mixer bowl.  Heat water to 115 F.  With dough hook in place, gradually add water to dry ingredients in bowl.
1 cup warm water 
2 1/4 teaspoon dry yeast
2 teaspoons sugar
1/8 teaspoon salt
1 cup all purpose flour
1 cup whole wheat pastry flour.
Beat 2 minutes at medium speed.  Scrape down sides of bowl.  Beat 2 minutes at low speed.

Gradually add remaining flour, kneading with electric mixer on a low speed.  Mix until dough leaves the sides of the bowl.
1/2 cup all purpose flour
1/2 cup whole wheat pastry flour
Turn dough into a bowl sprayed with Pam.  Cover and let rise until double, about 1 hour.  Punch dough down.  Divide in 2 pieces.  Pat each piece into a 9-inch cake pan sprayed with Pam.

Melt buttery spread.  Brush on top of each dough round.  Pat diced onion into tops of dough.  Sprinkle with salt and paprika.
3 tablespoons Earth Balance Buttery Spread
2/3 cup onion, diced
Dash salt
1/8 teaspoon paprika
Let rise until double, about 1 hour.

Bake at 450F 20 minutes.

Our picnic today was at Watters Smith State Park near Lost Creek, West Virginia.  They added several new picnic tables to ring in the new season.