here and there

Friday, February 19, 2016

Tomato Roses- Pizza in a Bun

Having some of my No Knead refrigerator dough bread in the refrigerator , I decided to make for lunch an idea I had seen on Facebook. 

I had made Apple Rose Buns for my Daughter's High Tea shower in July and thought I would do them the same way but use thinly slicedTomatoes, grated Mozzarella Cheese, caramelized onions and Italian seasoning.

  I was surprised how lovely they looked and the taste was awesome.. The only think I would do differently is to add some fresh basil inside the roll and as garnish. 

Sunday, February 14, 2016

Hot Dogs!

Valentine Dogs for my Grandchildren

These dogs are easy to make and at a moment's notice if you have No Knead Refrigerator dough.   

The recipe has been around for a few years, but the beauty is that you can keep this dough in a vented container for two weeks in the refrigerator..
Perfect for pizza, buns and in this case, wrapping a weiner in dough. 

Wednesday, February 10, 2016

Aebleskiver (Danish Pancakes)

Yesterday was Shrove Tuesday, Pancake Tuesday or Fat Tuesday, the beginning of Great Lent in our house.   One of my daughter's favorite food is pancakes and she would eagerly looked forward to this day!  She loved the centres of her pancakes gooey! Why?  With two older brothers, she was able to get the first pancakes of the grill before they did! 

Recently, I found another aebleskiver pan and was anxious to try out using two pans at the same time.  

My husband made his regular pancake batter without separating the eggs and beating the whites, which he often does for his waffles and some of the Aebleskiver recipes do suggest doing this.

Blueberries were dropped into the centre and more batter was added .

The only problem we had was too much batter was used to fill the pockets in the pan.  Some playing around  was needed with keeping the jagged edges in the pockets as the puffy pancakes cooked, but they worked out fine. The pancakes just took longer to cook!   

Whistle Pig Maple Syrup a special gift from Vermont was used! 

Saturday, February 6, 2016

Mongolian Beef- Slower cooker

Couple of weeks ago, I saw a recipe for Mongolian Beef posted by one of my friends on Facebook.. I picked up the beef to do it and mentioned the recipe to the cashier at Superstore during check out. Yesterday, Kelly was back in Express and asked if I had made the recipe as she had and thanked me for the recipe.   Her husband loved the dish, although she had used 3/4 cup of Brown sugar and 1/4 cup of white sugar.  Having just bought Beef chunks, I thought I should make the recipe for supper. 

On research for the origins of this recipe, I found that the dish was Chinese-American originating from California.  The recipe is stir fried with vegetables in a savoury brown sauce made using Hoisin, soya sauce and hot chilies. The dish and name was after the method of cooking cut vegetables and meat in a sauce over a very hot grill.  Yet neither are traditional Mongolian.   The Ichiban Restaurant in Winnipeg is fashioned after this style. 

Into the crock pot went beef cubes
along with;

  • 1/4 c cornstarch
  • minced Garlic
  • fresh Ginger 
  • 1/2 c of soya sauce
  • 1c  water
  • 1/2 c Brown sugar
This can also be slowly cooked in the oven at 275 degrees using a covered dish.

When cooked, add 1 c of grated carrots.. I garnished with sesame seeds and chopped green onions.  

Serve with rice or noodles.  I served the beef with sushi rice and a broccoli salad with an Asian dressing.

Although the recipe called for more sugar, it still was pretty sweet.  The beef was tender but did lacked flavor.  Need to increase the amount of spice, i.e. ginger, garlic if I make this again!