Cheese and Rosemary Pretzels

Is there anything better than fresh rolls warm from the oven?  Maybe just these tender and chewy soft pretzels. And you won't need any weird ingredients like lye to go searching high and low for. You should find everything you need in your pantry and fridge.

Ingredients:

Dough:

1 1/2 cups water, at 110-115°F

2 1/4 tsps rapid rise yeast

1 1/2 tbsps sugar

1 3/4 tsp salt

2 tbsps fresh chopped rosemary

4 1/4 cups all purpose flour

6 tbsps butter, at room temperature

Filling:

1 cup shredded mozzarella

1/4 cup parmesan

Boiling liquid:

10 cups water

3/4 cup baking soda

Egg wash:

1 egg, beaten

1 tbsp water

Toppings:

sesame seeds

coarse salt

In a large mixer bowl combine the warm water with the sugar, salt and yeast and leave to activate about 10 minutes. Once foamy add the flour, rosemary and butter and knead using the dough hook for 12 minutes. Cover and place bowl in a warm area of the house for about 1 hour or until doubled in size. I like to put the bowl in the microwave or oven away from any drafts. Combine the mozzarella and parmesan and place in the freezer.

Line 2 baking sheets with parchment paper or silicone mats. Preheat the oven to 425°F.

Divide the dough into 8 equal balls, then roll each into a 16" long rope. Roll each rope out to about 4" wide and 16" long. As you can see the 4" thing was a little loosey goosey here but it worked! Take the cheese from the freezer and distribute 2 tablespoons of filling along the length of the dough.

Tightly roll the dough back into a rope, making sure the cheese is covered and pinching all the edges together.

To form the pretzel take a rope, hold it by the ends to form a "U" shape. Then cross the ends over, to form the praying hands of a pretzel, and pinch the ends to the bottom of the pretzel. Place each pretzel on the lined sheet until they are all formed.

Heat the water and baking soda to boiling in a large pot. Place one pretzel at a time into the water for 30 seconds, then remove with a slotted spoon and return to the lined baking sheet. Boiling the pretzels in this brine gives them their distinctive colour and crispy, chewy texture. 

Once all the pretzels have been boiled, brush with egg wash

and top with sesame seeds and/or coarse salt. I just went with sesame seeds for this batch.

Bake at 425°F for 16-18 minutes then cool 5 minutes before removing from pan.

Love that little bit of cheese oozing out!

Now admire what you just baked!!

Adapted from: bakerbynature.com

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Crispy Rice Paper Dumpling Rolls

This spring roll and dumpling fusion has a delicious vegetable tofu filling wrapped in crispy, pan-fried rice paper. Perfect as an appetizer or light lunch. 

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Ingredients:

400 g extra firm tofu, cumbled

1 tbsp olive oil

1" ginger, minced

3 tsps minced garlic

2 pinches red pepper flakes

1/4 tsp turmeric

1 1/2 cups shredded carrot

1 onion, shredded

3 radishes, shredded

1/2 tsp salt

1/2 tsp pepper

2 tbsps soya sauce

1 tsp rice or white wine vinegar

1 tbsp sesame oil

1/4 tsp cayenne powder

1/4 - 1/2 cup chopped fresh parsley

48 - 6" rice paper sheets

vegetable oil for frying

Dumpling Sauce:

2 tbsps sweet chili sauce

2 tsps rice or white wine vinegar

1 tbsp chopped green onion or chives

1 tsp sesame seeds

For the filling, heat olive oil in a large skillet to medium heat. Add the garlic and ginger and cook 1 minute, then add the crumbled tofu and turmeric. Stir together and cook about 3 minutes or until the liquid is absorbed. Shred the carrots, onion and radishes on a box grater and add to the pan along with salt, pepper, soya sauce, red pepper flakes, rice wine vinegar, sesame oil and cayenne powder. Cook for 4-5 minutes. Add the chopped parsley then set aside.

Use a dish deep enough to hold a couple of cups of cold water and large enough to slide a rice sheet into. I used my 13 X 9" baking dish. Add 1 sheet of rice paper to the water at a time for 5-6 seconds then lay on a work surface. Repeat with a second sheet and lay it over the first. Press together to gently squeeze out extra water. Add 2 heaping tablespoons of filling at one end of the sheets, then start to roll, tuck the sides over and continue rolling up. Place on a non-stick surface until all are rolled, making sure they don't touch each other or they will stick and tear.

In a non-stick pan heat 2-3 tablespoons of vegetable oil to medium heat. Add 4 or 5 rolls to the pan at a time, again making sure they don't touch and you have enough room to turn them over. Fry until crispy on all sides. Then remove to a pan and keep warm in the oven until ready to serve. You may have to add more vegetable oil for each batch.

Combine the dumpling sauce ingredients and serve in bowls along with your crispy rice paper dumpling rolls.

The filling my be made up to a day ahead of time but the rolls should be made and eaten immediately for ultimate crispiness!

Mulan approved!

Makes 20-24 rolls

Adapted from: veganbell.com

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Watermelon "Tuna" Steaks

Surprising how watermelon, when baked, takes on a fish-like texture. These mind bending little vegan steaks are spicy, savory and just a little bit sweet. The perfect hydrating treat this summer! 

Ingredients:

half a seedless watermelon

sesame seeds

crushed nori

Marinade:

2 tbsps soya sauce

1 tbsp rice or white wine vinegar

1 tbsp sesame oil

1/2 tsp cayenne pepper

1 tsp minced ginger

1 tsp minced garlic

Cut the watermelon in sliced wedges 3/4 - 1" thick. I had a watermelon that was not particularly tasty so this marinade really punched up the flavour! Combine the marinade ingredients and spoon onto both sides of the "steaks". Leave to marinate on the counter for up to 1 hour.

Bake in a 350°F oven for 40 minutes.

Then sear on the grill or in a pan for just a few minutes to get a little char on.

Garnish with sesame seeds and crushed nori.

I can't tell you just how good these were!!

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Ravioli with Carrots, Walnuts and Beef

Tired of making the usual pasta sauces? Next time try your ravioli with rustic carrots, walnuts and beef. It's a nice change from marinara or alfredo.

Ingredients:

1 cup diced carrots

1 tbsp olive oil

2 tbsps butter

salt and pepper to taste

1 tbsp balsamic vinegar

1/4 tsp dry thyme

sprig of fresh rosemary

1 tbsp lemon juice

1/4 cup chopped walnuts

3/4 lb lean ground beef

1 tbsp dry onion soup mix

1/4 cup water

350 g your favourite fresh or frozen ravioli

Toss the carrots with olive oil, salt and pepper and roast in a 400°F oven for 20 minutes. Add the butter and walnuts in the last 4 or 5 minutes.

Brown the beef and onion soup mix in a skillet, breaking it up as it cooks. Add the water, rosemary, balsamic, lemon juice and thyme cooking until slightly caramelized.

Cook the ravioli as directed then drain and toss with the meat.

Serve topped with the carrot and walnut mixture and a drizzle of olive oil.

Serves 3-4

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Haddock with Mango Salsa

Sweet and spicy, the secret to getting my family to eat fish! Firstly, the sugar and spice coating on the fish is super tasty. Add to that the colourful salsa and who could resist? 

Ingredients:

1 lb haddock fillets

2 tbsps brown sugar

2 tsps smoked paprika

1 tsp garlic powder

1/2 tsp chili powder

1/2 tsp lemon pepper

2 tbsps olive oil

1 lemon

Salsa:

1 mango, diced

1/4 cup red onion, diced

1/2 cup orange bell pepper, diced

Some English cucumber and cherry tomatoes halves

1/4 cup chopped fresh parsley or cilantro 

2 pinches red pepper flakes

1 tsp honey

1 tsp lime juice

pinch of cumin

salt to taste (optional)

Begin by mixing the salsa together then set aside.

Next mix the brown sugar, smoked paprika, garlic powder, chili powder and lemon pepper together. Add the olive oil and stir to make a paste.

Line a baking sheet with foil and lay out slices of lemon.

Top the lemon slices with haddock fillets  and spread the brown sugar paste over each one. 

Bake at 475°F for 6-12 minutes depending on the thickness of your fillets. They should flake easily with a fork when cooked.

Serves 3

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One Pot Pork Sausage and Rice

A quick and easy casserole that's hearty, ready in 30 minutes and you only have one pot to clean up. What's not to love?

Ingredients:

5 honey garlic pork sausages (about 1 lb), sliced in chunks

1 tbsp olive oil

1 onion, diced

1/2 red bell pepper, diced

1 tsp dry basil

1/4 tsp black pepper

1/4 tsp turmeric

2 tsps minced garlic

pinch of red pepper flakes

1 cup white rice

1 1/2 cups beef broth

28 oz can diced tomatoes

fresh parsley

handful of chopped greens (spinach, arugula, etc)

Heat oil in skillet and add sausages, browning and cooking 6-8 minutes. Remove to a plate. To the same pot add onion, bell pepper, basil, black pepper and turmeric, sautéing the veggies 2-3 minutes. Next add the rice, garlic and red pepper flakes, stirring 30 seconds before adding the broth and canned tomatoes with it's juices.

Bring to a boil then cover and reduce heat to a simmer for 15 minutes. Return the sausages to the pot, add the parsley and greens and cover to heat through 5-10 minutes.

Serves 4

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Canned Tuna and Spaghetti

Simplify... use that canned tuna in your pantry! This dish is mildly cheesy with a burst of lemon flavour! And so easy to make!

Ingredients:

410 g (12 oz) spaghetti

4 tbsps olive oil

2-3 tbsps minced garlic

1 medium onion, diced

1/2 red bell pepper, diced

3/4 cup chicken broth

1/4 cup fresh chopped parsley

1 cup packed chopped spinach

1/4 cup parmesan

1/2 cup shredded cheddar cheese

salt and pepper to taste

1 lemon

170 g (6 oz) albacore tuna, drained and chunked or flaked

red pepper flakes and capers (optional)

Cook pasta then drain and toss it back in the pot with 3 tbsps olive oil. Cover and set aside.

While the pasta is cooking heat 1 tbsp olive oil in a large skillet and sauté onion and red pepper for 4-5 minutes or until golden. Then add the garlic for 1 minute. Add this to the drained spaghetti and pour in the chicken broth. Stir together with the parsley, spinach, parmesan, cheddar, salt and pepper. Mix well to melt the cheese.

Give it all a squeeze of lemon (a quarter or half lemon's worth) right before serving.

Plate the spaghetti then top with tuna, more parsley, red pepper flakes and capers. Add lemon wedges too!

Note: I like my tuna right from the can at room temperature, but you can always add it to the pot of pasta if you'd like it warmed up. Also, my preference is albacore but whatever canned tuna you like works!

Serves 4

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Lemon Blueberry Ice Cream Sandwiches

Easy homemade ice cream sandwiches ... you need these in your life ASAP! Perfect for a hot summer day!

Ingredients:

36 graham cracker squares

8 oz (236 ml) Cool Whip whipped topping

12 oz (3 X 100g single serving cups) lemon yogurt

zest of 1/2 a lemon

1 cup frozen blueberries

1/2 cup blueberry jam

In a large bowl fold the Cool Whip, yogurt and lemon zest together. Rinse the blueberries in a colander until the water runs clear, then pat dry with a paper towel. In a small bowl mix the blueberries and jam together and gently swirl into the whipped topping mixture. Resist the urge to over stir. I used my Blueberry Jam with Lavender Infusion here. If you're interested, here is the link to the recipe:

https://hotandcoldrunningmom.blogspot.com/2021/07/blueberry-jam-with-lavender-infusion.html

Lay plastic wrap in a 13 X 9" pan with plenty of overhang, enough to cover everything when done. Lay half the graham squares in the bottom of the pan. If you need to cut them to fit use a serrated knife. Spread the creamy mixture evenly over the squares.

Top with the rest of the graham crackers.

And wrap with plastic wrap.

Freezer for 6 hours, then lift out of the pan, unwrap and cut into squares.

Individually wrap and return to the freezer until ready to serve. Keeps well for 2-3 weeks. 

Makes 15 full squares with a few 1/2 squares too! (They're the testers!)

Adapted from: midwesternhomelife.com

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