Quick Dinner Rolls – Recipe

I know – this is not a picture of the dinner rolls, but isn’t this a beautiful combination anyway?  See the entry here for the photograph of the rolls.

 

QUICK YEAST DINNER ROLLS – 400° for 15 – 20 minutes

1 pkg. yeast
1 cup warm water
2 tablespoons sugar
1 cup flour
1 teaspoon salt

Beat until smooth.  Then add in

1 egg at room temperature

2 tablespoons very, very soft butter

Then beat in 1-1/4 additional cups of flour.  Scrape bowl, cover and let rise until double – about 60 minutes.

Stir down and spoon into 12 well-greased muffin tins until about 1/2 full.  Let rise to top of tin – about 30 minutes.

Bake at 400° for 15 – 20 minutes.

 

NB:  Adjust yeast at higher altitudes.  I used about 1.5 teaspoons here at 4500 feet elevation.  (A package holds 2.25 teaspoons of yeast.)

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Lickety-Split Rustic Dinner Rolls

The key word here is “rustic”!  These are not to be confused the gorgeous Parkerhouse Rolls, but they taste just about the same to me.

This is one of the few things for which I actually use a recipe.  I have had this recipe for as long as I can remember, and have given it out to many friends.  Many years ago, a friend (waving to Coleen) and her husband had moved to Alaska, and she mentioned to me that the price of purchased bread was very high there.  As it turned out, she found this recipe very useful.

It is relatively quick (takes about two hours start to finish), and doesn’t require any mechanical mixing device of any kind – just a bowl and a hand mixing tool of your choice – spoon, spatula, or a Danish dough whisk.  I have one of these, but didn’t think to use it until just now.  Will try it next time.  Looks like it might do the job quite handily.

It’s kind of hard to tell from the photo, but these rolls are more in the shape of hamburger rolls, but previously I had always made them in muffin tins.  But I was in a hurry this time, and also wanted to try out these little shallow pans that were meant for hand pies or baked English muffins.  So I gave it a try.  The bottoms browned nicely without burning!

Success!  Not only were they delicious at dinner, they reheated well for a snack.  They were a bit soft, but served well also for a lunch of cheeseburgers.  Cut in half lengthwise, they fit perfectly in the toaster.  Care must be taken, though, because there is a bit of sugar in these, whereas my ubiquitous sourdough bread has none.  Thus toasting times are radically different.

Although this is a yeast dough, it is not to be mistaken for a regulation bread dough.  I’m not clear how it would work out if made into other forms.  I haven’t tried it, but I don’t think it would support a pizza.  I might try a focaccia next time.

Since this post is already pretty long, I’ll publish the recipe tomorrow.  I don’t have it in any kind of reasonable format.  It’s just scribbled on a scrap of paper right now!

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Easy Pork Green Chile Stew

The green chile pork stew went over really big when I made it a few months ago, but it was a lot of effort and fussing, and took most of the day in the Crock-Pot to cook.  The good side is that it was super delicious, and there was enough for three or four meals, so worth the effort.

But the other day I had some roasted pasilla peppers and some leftover pork bits, so decided to try my hand at the ever-popular “planned-over meal”, just to see how close I could come to “satisfactory”, if not wonderfully delicious.

So I put some rice on to cook, and started tossing things into my deep frying pan that has become so useful for meals like this.  Ingredients turned out to be the leftover pork bits, a half jar of pasta sauce, some chopped up tomatoes, a couple of tablespoons of tomato paste, a blop of mole sauce, and half a lonely green bell pepper.  And, of course, the official green chiles – the pasillas.

I seasoned it lightly because the jarred pasta sauce is quite well seasoned on its own, and the mole sauce is very heavy.  I added just some cumin, ground red chile powder, and a tiny sprinkle of garam masala.  Easy on the garam masala as it has a pretty potent ambience.  Putting in just a tiny bit deepens flavor without adding any of its own.

Once you get to this point, decide if it is too heavy (add some broth), or too light (let it bubble for a while).  By then the rice should be done.  This was for lunch, so I didn’t make a separate vegetable, but would have had cauliflower, or something fairly bland had it been a dinner meal.

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Tres Amigos

 

I do a lot of mixing and matching of ingredients, some of which come straight out of jars – like these three friends above.  Contrary to what I thought it would be like, the Thai red curry paste is not hot at all; just very flavorful!  But the chipotles certainly added quite a bite!

So I took Mexican and Thai ingredients and added in some French bleu cheese dressing and made a delightful “secret sauce” for our cheeseburgers today.   This was surprisingly delicious!  I didn’t put any other condiments on my burger – just a fat slice of fresh tomato.  Oh, Happy Day!

Must do again soon!

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Cream of Crimini

Every other month, we get a delivery of various foodstuffs from Azure Standard, which is a company in Oregon that has mostly organic foods and other health items.  I had been mail ordering from them for about 15 years, but recently they have expanded so far south that I can now get a delivery from their truck route.  This service now allows me to order the fresh produce, meats, dairy products, etc. that could not be sent through mail order.  BO-nanza!

 

These beautiful crimini mushrooms, above, are greatly anticipated with each delivery.  I try to always have a quart of super thick chicken bone broth on hand so that when we arrive home from picking up the goods, I can start right in to make this glorious cream of mushroom soup.

We eat our fill on this first day, and then have it again on a subsequent day.  There is usually enough left over from those two meals to provide a mushroom “gravy” for an additional meal of some kind.

And yes, I get that delicious salad from them, too.  The herb toast is from my homemade sourdough French loaf.

Sadly, this yummy meal is just a memory – to be repeated in mid-September.

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A Symphony in Blue

These are the morning pills, plus seven more at night.   And five extras every Sunday morning!

 

But totally worth it!  ;->

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Sausages in the Instant Pot – Part 2

Not clear what happened to my picture of the sausages in the InstantPot in my last post, but here it is.  Operator error, no doubt!  ;->

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