Making Kolache pastries and farro soup were both firsts for me. The recipe for Apricot Kolaches is from The Local Palate.
Apricot Kolaches
(Serves 12)
Dough
6 ounce Evaporated Skim Milk
6 Tablespoons Water
3 Tablespoons Earth Balance Buttery Spread
Heat to 125 F.
1/2 cup Whole Wheat Pastry Flour
1/2 cup All Purpose Flour
2 1/4 teaspoon Yeast
3 Tablespoons Sugar
1/4 teaspoons Salt
Add warm milk mixture to the dry ingredients in mixing bowl with dough hook. Beat at medium speed 2 minutes. Add:
1 Egg Yolk
Beat 2 minutes at slow speed.
Slowly add:
1 cup Whole Wheat Pastry Flour
1 cup All Purpose Flour
Knead for about 10 minutes until dough leaves sides of bowl.
Cover and let rise until double.
Punch dough down.
Let rest 10 minutes.
Divide into 12 balls, about 1/4 cup each.
Roll, then flatten onto cookie sheet.
Brush with:
Earth Blend Buttery Spread, melted
Let rise until double.
Apricot Filling
5 oz. Dry Apricots
In saucepan, cover apricots with water. Boil until most of water is absorbed. Turn apricots while cooking. Place in food processor along with:
3 Tablespoons Sugar
1 Tablespoon Earth Balance Buttery Spread
1/4 teaspoon Nutmeg
Chop in processor.
Measure 1 Tablespoon scoop and place in center of each dough round, making an indentation while filling. Sprinkle with topping.
Topping (Posipka)
2 Tablespoons Sugar
3 Tablespoons Flour
1/2 teaspoons Cinnamon
1 Tablespoon Earthy Balance Buttery Spread
Cut buttery spread into dry ingredients.
Bake at 375 F. for 15 minutes.
The soup was inspired by Food and Wine Magazine.
Sausage and Farro Soup
(Serves 5)
1 Turkey Sausage Link
1 Clove Garlic, minced
1 Celery Stalk, diced
6 Pearl Onions, quartered
1 teaspoon Olive Oil
Saute sausage with vegetables in olive oil, crumbling the sausage while browning.
Add:
4 cups Chicken Broth, low sodium
1/4 teaspoon Thyme
1/2 cup Farro
1/2 cup Carrots, sliced
1/4 teaspoon Paprika
Bring to a boil. Lower heat and simmer for 40 minutes.
Add:
1 cup Tomatoes, diced, canned without salt
1 1/2 cups Spring Mix
Heat for 5 minutes.
Enjoy Sunday!
Friday Dinner after work and grocery shopping features a Fish Dish. Fish cooks quickly and needs little prep. Giant Eagle sells a wild cold that tastes great with minimal seasoning. Tonight's fare was inspired by Cooking Light.
Cod, Feta & Tomatoes
(Serves 2)
10 oz. Wild Cod Fillet
1/3 cup Pearl Onion, sliced
2 teaspoons Olive Oil
1 cup Grape Tomatoes, quartered
2 Tablespoons White Wine
1/4 teaspoon Mrs. Dash
2 Tablespoons Fresh Basil
2 Tablespoons Gorgonzola
Divide ingredients into 2 iron skillets. Saute onions in oil about 5 minutes. Add tomatoes, spices, wine and seasoning and cook 3 more minutes.
Nestle fish fillets between tomato onion mixture. Top with Gorgonzola Cheese. Transfer skillets to a preheated 400 F. oven. Bake for 15 minutes. Garnish with:
Parsley
Oregano
Here's another Friday meal made in a baking dish with sliced fresh vegetables and wild cod.
Pear Gorgonzola Quiche, made with several of my favorite foods, has a crust I will make again! This recipe is in the January issue of Better Homes and Gardens. Mine is made in a smaller 7 1/2 inch springform pan.
Deep Dish Pastry Crust
(Serves 6)
2/3 cup Whole Wheat Pastry Flour
2/3 cup All Purpose Flour
Dash Salt
5 Tablespoons Earth Balance Buttery Spread
1 Egg
1-2 Tablespoons Cold Water
Pulse flours and salt in food processor. Cut in Buttery Spread. Add Egg and mix, then add cold water until dough can be formed into a ball.
Roll dough on pastry cloth into a 12 inch circle. Place in springform pan, pushing dough up sides of pan. Bake at 400 F. for 10 minutes.
Pear and Gorgonzola Quiche
2 Pears, cored and cut in 1/2 inch cubes
2 teaspoons Earth Balance Buttery Spread
2 teaspoons Sugar
Saute until brown, about 7 minutes.
Place in bottom of crust.
Add:
1/3 cup Gorgonzola & Parmesan Cheese Mix
4 Eggs
1 1/3 cup Plain Nonfat Greek Yogurt
2/3 cup Skim Milk
1/4 teaspoons Nutmeg
Blend in blender until frothy. Pour over cubed pear mixture in crust.
1 Pear, sliced very thin
2 teaspoons Earth Balance Buttery Spread
Saute until brown on both sides.
Arrange pear slices on top of quiche. Shred fresh nutmeg over pears. Bake at 325 degrees for 1 hour and 15 minutes.
Our meal was served with colorful cooked carrots and a glass of skim milk.
A 30-minute meal after a short-staffed winter work day is just what I needed. This one's inspired by Rachael Ray Magazine.
Chicken with Fennel & Almonds
(Serves 3)
1 Tablespoon Almonds
Toast, cool and crush.
1/2 Fennel Bulb, sliced thin
6 Pearl Onions, quartered
2 Garlic Cloves, minced
1 Tablespoon Fresh Thyme
1 teaspoon Olive Oil
Saute in oil 10 minutes, stirring frequently. Add:
2/3 cup Chicken Broth, low sodium
1/3 Anise Star, broken
Reduce heat to low.
1 8 oz. Chicken Breast, pounded thin and cut in thirds
1/4 cup All Purpose Flour
1/4 teaspoon Mrs. Dash
Dredge chicken in flour. Shake off excess. Add to skillet.
Increase temperature to medium high. Cook chicken on each side for 5 minutes.
Add:
1/4 cup White Wine
3 Mushrooms, sliced thin
Check temperature of chicken, making sure it reaches 165 degrees.
Garnish with:
2 Mini Red Sweet Peppers, cut in rings
Fennel Fonds
Crushed Almonds
I'm going to bed earlier tonight to prepare for a very cold drive to work tomorrow!
Vegetables in every color comprise tonight's dinner with Pasta Primavera and Spinach Phyllo Tartlets. Thanks to Better Homes and Gardens and Food Network Magazines for the inspiration.
Spinach and Gorgonzola Tartlets
(6 Tarts-Serves 2)
1 sheet Phyllo Dough
1 Tablespoon Earth Blend Buttery Spread, melted
Brush phyllo sheet with melted spread. Cut into 18 squares. Arrange 3 squares each (1 at a time) in each mini muffin tin cup.
Filling
10 oz. Fresh Spinach
Microwave for 60 seconds. Squeeze out moisture. Drain on paper towel.
1 Tablespoon Earth Blend Buttery Spead
1 Garlic Clove, minced
Saute garlic in spread. Add:
1/4 teaspoon All Purpose Flour
1 Tablespoon Skim Milk
Pinch Fresh Nutmeg
1 Tablespoon Gorgonzola
3/4 teaspoon Rice Wine Vinegar
1/2 teaspoon Lemon Zest
Remove from heat. Stir in:
1 Egg Yolk
Spinach
1 Egg White
Beat until stiff peaks form. Fold into Spinach Mixture. Fill Phyllo Cups.
Top with:
2 Tablespoons Parmesan Cheese, grated
Bake at 350 F. for 15 minutes.
Pasta Primavera
(Serves 3)
3 oz. Spinach Linguine
Bring water to a boil. Add linguine. Cook 3 minutes.
Add:
1/2 Zucchini, halved and sliced thinly
1 small Yellow Squash, halved and sliced thinly
1 cup Snap Peas, ends snipped and pea halved
2 Mini Sweet Peppers, red and yellow, cut in rings
Cover and cook 3 minutes more.
Drain pasta. Stir in:
1 cup Grape Tomatoes, quartered
2 Tablespoons Fresh Basil, snipped
1 Tablespoon Parsley, snipped
Garnish with:
2 Tablespoons Parmesan Cheese, grated
A "first" for my husband eating beets in this Wild Salmon with Beets and Orange Vinaigrette dinner. The recipe is from The Local Palate.
Wild Salmon with Beets and Orange Vinaigrette
(Serves 2)
Roasted Beets
1/2 large Beets, peeled and diced
Roast on parchment paper in 400 F. oven for 30 minutes.
Pureed Beets
1 1/2 large Beets, peeled and sliced thin
Cover with water. Add:
1 Tablespoons White Balsamic Vinegar
1 Tablespoons Sugar
Bring to a boil, then simmer 30 minutes until beets are tender. Blend with
2 Tablespoons Milk
Orange Vinaigrette
1/4 cup Orange Juice
1 teaspoon Olive Oil
1 teaspoon Canola Oil
1 teaspoon White Balsamic Vinegar
1/2 teaspoon Sugar
1 Garlic Clove, minced
1 Sweet Red Pepper, minced
Mix in a shaker.
Salmon
1 Wild Salmon Fillet, skin on
Saute skin down in
1 teaspoon Olive Oil
until interior is 155 degrees F.
Garnish
2 Tablespoons Parsley
1 Yellow Carrot, peeled and shaved
Cooked Wild Rice and Brown Rice Blend
To serve, arrange as follows:
Pureed Beets
Roasted Beets
Rice
Salmon
Shaved Carrots
Parsley
Orange Vinaigrette
Have a great week!
New Year's Day was a happy one enjoying the company of our grown children. My lucky food symbolic of the New Year was the bread ring. This symbolizes the Circle of Life- Bob and I are nearing retirement and our kids are ready for the next stage of their young lives. For lunch, I made one of Greg's favorite meals-Stuffed Flank Steak.
Stuffed Flank Steak
(Serves 4)
1 # Beef Flank Steak
2 Tablespoons Lite Soy Sauce
2 Tablespoons Molasses
1 Tablespoon Olive Oil
1 Tablespoon Canola Oil
2 teaspoons Dry Mustard
2 teaspoons Garlic, minced
Cut a pocket in the flank steak. Mix the marinade and fill pocket and outside of steak. Cover and refrigerate for 1 hour.
Meanwhile, begin cooking the rice mixture on the stove top:
2 cups Water
1/4 cup Wild Rice
3/4 cup Brown Rice
2 Carrots, shredded
1/4 cup Onions, diced
Bring to a boil. Cover, reduce heat and simmer 30 minutes.
Add the marinade to the rice mixture. Stuff steak with rice mixture.
Place steak in baking dish, adding rest of rice to pan. Cover and bake at 350 F. for 1 hour. Slice meat across the grain.
I adapted the bread recipe from one in this month's Saveur Magazine.
Swedish Cinnamon-and-Cardamom Bread
(20 Slices)
1/4 cup Earth Balance Buttery Spread
1 1/2 cups Skim Milk
Scald milk. Stir in buttery spread.
Cool to 125 degrees F.
Add:
2 teaspoons Dry Yeast
2 Tablespoons Sugar
In a mixing bowl with dough hook place
1 cup Whole Wheat Pastry Flour
1 cup All Purpose Flour
1 1/2 teaspoon Cardamom Seeds, lightly crushed
Slowly add warm milk mixture to flour, beating at medium speed 2 minutes.
Continue adding rest of flour, kneading until flour leaves the sides of the bowl.
1 1/2 cups All Purpose Flour
1 cup Whole Wheat Pastry Flour
Place dough in a bowl sprayed with Pam. Cover and let rise for 1 hour.
Filling
1/4 cup Sugar
1/4 cup Earth Balance Buttery Spread
1 Tablespoon Cinnamon
1 1/2 teaspoon Cardamom Seeds, finely crushed
Punch dough down. Roll to rectangle, 11 X 17 inches. Spread filling to within 1/2 inch from ends. Roll dough, the shape into a circle. Let rise 45 minutes.
With kitchen shears, cut strips 3/4 of the way into dough, spacing 1 inch apart and 1 inch from ends. Fan top strips.
Brush top with
1 Egg, beaten
Sprinkle with
Turbinado Sugar
Bake at 375 F. 25 minutes.
Our meal included sauteed squash, mushrooms and peppers and a delicious fresh pineapple. Greg brought some Mexican Coke in bottles.
This is our fun centerpiece inspired by Rachael Ray Magazine. I brushed the number candles with Mod Podge, then sprinkled with silver glitter. We lit the sparkler candles on New Year's Eve.
Happy New Year!
