Wholegrain Savory Garden Scones

July 7th, 2011 § 0 comments § permalink

Makes about 10 scones

These amazingly delicious scones are perfect for those who want a quick and savory breakfast option.
Easy on the go and healthy! Eat with a dollop of herbal butter or tomato preserves.

Ingredients

1½ cups whole wheat flour
½ cup buckwheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cracked black pepper
¼ cup fresh corn kernels
½ cup sundried tomatoes, chopped fine
2 tablespoons carrots, grated
2 tablespoons green onions, sliced fine
3 tablespoons zucchini, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh mint, chopped fine
½ cup cheddar cheese (optional)
13 cup butter, unsalted, cubed and chilled
½ cup low fat milk or buttermilk
2 eggs

Directions

Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, baking soda, salt and pepper, stir well. Add the vegetables and mix until all the vegetables are mixed and covered in flour. Cut in the butter using a pastry cutter until the mixture resembles a course meal with chunks of vegetables in it. In a spate mixing bowl whisk together milk and eggs until beaten. Add the milk mixture to the flour and vegetable mixture and stir until combined fully. Pick the dough up and give it a few kneads but just enough to hold it together. Roll the dough out onto a cutting board forming an 5-8 inch circle about an inch thick. Cut the dough into 8-10 wedges and place on a lined baking sheet. Place in the oven and bake for about 15 minutes or until lightly browned and a stick inserted in the center comes out clean. Remove from oven and cool before serving. For storage wrap in a plastic zip lock or tupperware and store refrigerated up to 2 weeks. Alternatively scones can be stored outside of the refrigerator for up to 2 weeks.

Whole Wheat Broccoli Calzones

June 12th, 2011 § 0 comments § permalink

Makes 4-6 calzones

Ingredients

1 recipe Ger-Nis Whole Wheat Pizza Dough
2 cups broccoli florets
1 tablespoon butter
1 tablespoon olive oil
1 cup ham, cooked and chopped
1 medium onion, chopped
1 tablespoon whole-wheat flour
¼ cup milk
1 cup milk cheddar cheese, grated
1 teaspoon salt
Black pepper

Directions

Preheat oven 425°F.

Roll the pizza dough out into 4-6 five inch circles. Place on a large baking sheet or two of them. In a pot of boiling water blanch the broccoli florets for a few minutes until just al dente and beginning to soften. Remove and set aside. In a medium sauté pan add butter and oil and bring to a medium high heat. Sauté ham and onions for a few minutes until onions and ham begin to brown, about 4-5 minutes. Add broccoli florets and mix well. Add the flour and sauté a few minute longer until all flour is absorbed around the ham and broccoli. Add the cheese and the milk and reduce heat to low, stirring constantly until all the cheese has melted and the cheese is smooth. Remove from heat season with salt and pepper.

Place a dollop of the broccoli close to the center of each of the whole wheat dough circles, off to one side but still centered. Fold over the dough so that the sides are even and touching and a half circle is formed. Starting with one side top or bottom roll up or down the pizza dough sides curling up and twisting until top or bottom is reached. Place in the oven and bake for about 15 minutes or until golden brown.

Apple Cheddar Biscuits (everyday dog treats)

May 7th, 2011 § 0 comments § permalink

Makes 1 dozen biscuits

Ingredients

1 cup whole wheat flour
1 cup barley flour
½ cup rolled oats
½ teaspoon baking powder
½ teaspoon salt
½ cup cheddar cheese, shredded
¼ cup apples, chopped fine
13 cup applesauce
¼ cup walnut oil

Directions

Preheat oven to 350°F. In a large bowl sift together the dry ingredients, flours, oats, baking powder and salt. In another mixing bowl whisk together the wet ingredients; cheese, apples, applesauce and oil. Slowly incorporate the dry goods into the wet a little at a time, stirring as you go. Form the dough into a ball and knead lightly. Roll out dough on lightly floured surface and cut with a dog biscuit cookie cutter. Place the biscuits on a baking sheet lined with parchment paper and bake for 15 minutes or until golden brown. Cool and let stand to harden overnight. Store in an airtight container in the refrigerator for up to three weeks.

Roasted Jalapeno Poppers with Cilanrto

January 14th, 2011 § 0 comments § permalink

Makes 20-25 Fritters

INGREDIENTS

10-12 jalapeños, pre-roasted and deseeded
2 cups all-purpose flour
2 cups green or yellow cornmeal
1½ tablespoons baking soda
1 teaspoon dried chipotle flakes
Salt
2 cups buttermilk
2 teaspoons lime zest
Juice of 1 lime
2 eggs
½ cup cream cheese, room temperature
1 cup cheddar cheese, grated
½ cup fresh cilantro leaves
4 cups vegetable oil for frying

DIRECTIONS

Chop the roasted peppers, and set aside in a small bowl. In a large mixing bowl, mix together all dried goods and 1 teaspoon of salt. In another medium mixing bowl, whisk together buttermilk, lime zest, lime juice, and eggs until eggs are beaten well. Add the cream cheese, beating well, and then add the cheddar cheese and cilantro leaves. Mix well. Slowly add small amounts of the wet mixture to the dry mixture until blended well and until all the wet mixture is incorporated. At this point, you should have fritter dough of a medium thickness.

Heat the vegetable oil over high heat until very hot. When the oil is very hot, drop spoonfuls of the batter into the oil, careful to avoid oil splatter. Allow to fry, turning over as needed until golden brown, about 3 to 4 minutes in total. Take out, and place on paper towels to absorb excess oil. Serve with fresh salsa.

Three Bean Pork & Green Chili

November 29th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

For the Rub

2 tablespoons cumin
2 tablespoons green chili powder
2 tablespoons salt
3 pounds pork butt, cubed in 1-inch pieces

For the Chili

Vegetable oil
2 medium yellow onions, chopped
1 jalapeño, seeded, pith removed, and chopped
1 pound tomatillos, husks removed and chopped
3 poblano chilies, roasted, peeled, seeded, and chopped
1 tablespoon cumin
2 tablespoons cumin seeds, toasted
Zest and juice of 2 limes
1 cup pinto beans, cooked
1 cup white kidney beans, cooked
1 cup black beans, cooked
1 cup water
Salt
1 cup fresh cilantro leaves, chopped
Cheddar or Cotija cheese, to garnish

PREPARATION

In a small bowl, mix spices for the rub, and rub all over the meat. Let sit for about 10 minutes while meat soaks up flavor. In a heavy bottom soup pan, add oil, and place over medium-high heat. Add the onions and jalapeño, and sauté for a few minutes. Add the seasoned meat, and sauté until meat is browned on all sides. Next, add the tomatillos, poblanos, cumin, cumin seeds, lime zest and juice, beans, and water. Mix well, and bring to a boil. Once boil is reached, turn to low, and let simmer for about 20 minutes and season with salt. Take off heat, add cilantro leaves and let stand for about 20 minutes before serving. Serve with cheese!

Cheddar Cheese and Potato Pierogi

October 8th, 2010 § 0 comments § permalink

(United States)
Serves 4 to 8 (makes about 40 dumplings)

INGREDIENTS

For the Dough

2 cups unbleached all-purpose flour, plus some extra for dusting
2 tablespoons unsalted butter, melted
1 large egg, beaten
¼ cup warm water
3 tablespoons sour cream
½ teaspoon salt

For the Filling

2 medium baking potatoes, such as russet
1 large egg yolk
2 tablespoons unsalted butter or bacon fat
1 teaspoon salt (omit if using bacon fat)
1 small yellow onion, chopped fine
½ teaspoon freshly ground black pepper
¼ pound extra-sharp Cheddar cheese, coarsely grated (about 1 heaping cup)

For Serving

4 tablespoons (½ stick) unsalted butter, melted just before serving
½ cup sour cream
¼ cup finely chopped fresh chives

PREPARATION

1. Make the Dough: Place 1¾ cups of the flour in a large bowl and keep the remaining ¼ cup handy. In another bowl, whisk together the egg, sour cream, melted butter, warm water, and salt. Add the egg mixture to the flour and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 or 3 minutes. The dough will be somewhat firm and smooth. Return the dough ball to the bowl, cover, and let it rest for 30 minutes.

3. Make the Filling: Place the potatoes in a small pot, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain the potatoes and place them on a folded kitchen towel. Once they are cool enough to handle, peel off their skins, place the flesh in a large bowl, and mash until mostly smooth.

4. Melt the butter in a medium skillet over medium heat. Add the onion and stir frequently until golden brown, about 8 minutes. Mix the onion into the mashed potatoes and set aside to cool.

5. Add the Cheddar cheese, egg yolk, salt, and pepper to the cooled potato mixture and mix well.

6. Assemble the Dumplings: Line a tray with a smooth kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

7. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and roll it out until it’s about ½ inch thick. Sprinkle with flour if it gets sticky.

8. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all scraps from around the rounds and put them aside under a damp kitchen towel for later use.

9. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling on top of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the assembled dumplings
in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have assembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough scraps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

10. Cover the tray of assembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months.

11. Cook the Dumplings: Fill a large pot halfway with salted water and bring it to a boil over high heat. Reduce the heat to medium for a steady simmer.

12. Gently drop up to 20 dumplings, a few at a time, into the simmering water. Stir gently to prevent sticking. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen pierogi, add them directly to the simmering water and increase the cooking time by 1 minute. Do not allow the pierogi to
thaw before cooking.)

13. Remove the dumplings with a slotted spoon, place them in the large bowl, and drizzle with a ladle of the cooking liquid to prevent sticking. Cook the remaining dumplings and place them in the bowl with another ladle of the cooking liquid.

14. Drain the pierogi and place them in a large, shallow serving bowl. Drizzle the dumplings with melted butter, spoon sour cream over the top, sprinkle with chives, and serve.

© Recipe courtesy of Wai Hon Chu

Marjoram Tomato Mac & Cheese

December 19th, 2009 § 0 comments § permalink

Serves 4-6

Ingredients

1 pound medium shell macaroni
¼ cup butter
¼ cup unbleached white flour
2 cups whole milk
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon cayenne pepper
2 cups mild cheddar cheese, grated
¾ cup fresh marjoram, chopped
1 cup cherry tomatoes, halved

Directions

Cook the pasta in a large pot of boiling salted water according to package directions. Cook until al dente. In a heavy bottomed saucepan over medium high heat, melt butter and then add flour, stirring constantly for 1 to 2 minutes. Slowly whisk in the milk, then decrease heat to medium to bring to a simmer, continuing to whisk. The mixture will begin to thicken. Then, add cheese and continue to whisk until melted, about 6-8 minutes. Add the salt, pepper, and cayenne. Stir well and take off heat. Add the tomatoes and marjoram, stir well. Add the pasta to the melted cheese and the fresh herbs and mix well. Serve.

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