Caprese Bread

INGREDIENTS

¾ cups All-purpose Flour

¾ cups White Whole Wheat Flour

1 tbsp Baking pdr

½ tsp Salt

1 tbsp Dried Basil

 4 ounces, Lite Mozzarella Cheese, Shredded

1 tbsp Olive Oil or any Veg. Oil

1 whole Egg, Lightly Beaten

1 cup Non-fat Milk

¼ cups Sun-dried Tomatoes, Diced, Not Oil Packed

¾ tbsp melted butter

 

Preparations

Heat oven to 350 F or around 180 C

Spray a 9x5x3 loaf pan or two mini bread pans with cooking spray.

Stir together flours,cheese, baking powder, basil and salt in medium bowl.

Add olive oil, egg and milk, stir till combined. Fold in sun-dried tomatoes.

Pour into pan, drizzle melted butter over top of bread. (Bread will be thick, flatten it out with your fingers)

Bake 30 minutes for mini loaf pans and 40 50 minutes for large loaf pan, or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan to wire rack. Cool 30 minutes before slicing, if you can control yourself!

 

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Korean Cheese Corn

 Ingredients

2 ears fresh sweet corn (kernels removed)

1 onion

1/2 cup mayonnaise

1/2 cup shredded mozzarella

1½ tsp sugar

1/4 tsp salt

1/4 tsp pepper

Method

Remove the corn kernels, dice the onions and add them. Add salt and keep it aside for 30 minutes, and remove excess water.

Melt butter in a pan over medium-high heat and add corn and onions and saute for 5-6 minutes.  Remove from heat.

Add mayonnaise and sugar to the corn and onion mixture and combine well.

Place the mixture in an oven-safe dish and spread evenly. Top the corn and onion mixture with shredded mozzarella cheese.

Bake until the cheese is golden and bubbly.

Note:  Heat the oven to 260 degrees Celsius and keep the dish on the topmost rack.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Baked Beetroot Chips

  

Ditch the oily potato chips for vibrant, oven-baked beetroot slices. Lightly tossed in olive oil and sea salt, they offer a satisfyingly crisp crunch packed with antioxidants and nitrates, supporting healthy blood pressure without the heavy fried calories. This can be done in Air Fryer too, with very little oil @ 180 C for roughly 10 minutes, it depends on the thickness of your beet slices. You can stir in between once. If not done in 10 minutes, continue for another 3-4 minutes.

Healthy, as it is more nutritious than potatoes, safe for diabetics too, as nitrates lower  your sugar and BP. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Cheesy Balkan bourekas with eggplant and tomatoes

  

Ingredients  For the dough:

½kg / 3 cups flour 

100 gm /½ cup butter cubed

100 ml /½ cup minus a tbsp olive oil

120 mL / ½ cup water

5gm / 1 tsp baking powder

1tsp salt flat

For filling:

1large eggplant / brinjal cut into small squares

¼ cup olive oil

1 tomato chopped

1tsp cumin pdr 

1handful parsley / coriander leave chopped finely

100 gm feta crumbled

150gm Jarlsberg cheese grated OR Emmental, Gruyère, and Gouda

salt to taste

1tsp pepper pdr

For topping:

1egg

Sesame seeds to sprinkle

 

Instructions

To prepare dough:

In a large bowl, mix flour, butter, oil, water, baking powder and salt into a uniform dough. Work with your hands until dough is soft and pliable, about 5 minutes.

To prepare filling:

Preheat pan to medium-high heat. Start by adding 2 tbsp of olive oil. Add cubed eggplant and cook, stirring often and adding oil as necessary, until browned on all sides. Be liberal and ensure to use the total ¼ cup of oil - eggplant loves oil! This should take about 15 minutes.

Add tomatoes and cook until their raw flavour passes and tomatoes break down into sauce, about 10 minutes. Add herbs, cumin, salt and pepper and cook an additional 5 minutes. Add feta and 120g of Jarlsberg, reserving 30 grams. Taste and correct seasonings as needed.

Preheat oven to 360Arrange a baking sheet with parchment paper.

To assemble Balkan bourekas: Roll dough into balls, each weighing about 35 grams. Roll each ball with a rolling pin. Place a teaspoon of filling in the center of each dough circle. Distribute remaining Jarlsberg cheese, sprinkling it on top of each bourekas. Close each bourekas into a crescent shape. Press on the edges of the dough with a fork or pinch them with your fingers to ensure proper sealing.

Transfer Balkan bourekas to baking sheet. In a small bowl, scramble egg with a drop of water. Brush the top of each bourekas with egg wash, and sprinkle with sesame. Vegetarians can use milk wash, brush with milk, some may prefer to brush with melted butter/ oil

Bake in a 360F oven for 25 minutes, until Balkan bourekas are golden. Remove, let cool for a minute and eat immediately for that fresh-out-of-the-oven taste and maximum cheesy goodness.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Authentic Vegan Russian Pirozhki

 

Can you Make Authentic Vegan Russian Pirozhki?

 It's actually quite easy to veganize Russian pirozhki. For the best vegan Russian pirozhki, use soy milk in place of regular milk and omit the egg wash in the end. You will also need to make the following tweaks in the filling:

• In the cabbage filling, omit the boiled egg for a vegan cabbage pirozhki
• In the pumpkin filling, omit the feta for one-of-a-kind pumpkin, caramelized onion and dill vegetarian pirozhki. Thats the same advice I give my readers about veganizing my caramelized onion and pumpkin pizza. 
• Omit the butter from the mushroom filling for vegan mushroom pirozhki (similar to my mushroom bourekas)

You can also stuff vegan pirozhki with mixed vegetables, sweet potato or potato filling.

  

 Do you need dipping sauce for Russian Vegetarian Pirozhki?

These vegetarian pirozhki are great on their own! If you're looking for a good dipping sauce, I recommend the sauce from my Ukrainian cucumber salad. It's super simple! All you gotta do is mix equal parts sour cream and mayo, add dried dill, salt and pepper. You can even dilute it with a touch of vinegar if you want a more liquid, pourable sauce. Indians, we can eat with green chutney/ tomato ketchup/ tomato chutney.

Making the Baked Pirozhki Dough Recipe:

First, you have to make the filling. Because this pirozhki recipe uses a traditional yeasted dough, the dough requires time to rise. While the dough is rising, make your favourite filling - or make all three to try them all out!

Make the Dough 

   

 Storage Instructions for Baked Vegetarian Pirozhki

Allow the pirozhki to cool completely before storing. Place them in an airtight container or wrap them tightly in plastic wrap. They will stay fresh in the refrigerator for up to 4 days. To reheat, warm them in a 350°F (175°C) oven for about 10 minutes or microwave for 30 seconds to 1 minute until heated through.

For longer storage, freeze baked pirozhki in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or airtight container. They will keep for up to 3 months. To reheat, bake frozen pirozhki at 350°F (175°C) for 15-20 minutes, or microwave for 1-2 minutes, until heated through.

Ingredients for Russian Pirozhki Dough:

1tbsp Active Dry Yeast

2 tbsp  icing sugar

1cup water or enough to cover

1liter milk warmed to lukewarm (around 100-110°F)

a few pinches of salt

½ cup oil 

1kg flour(about 8 cups)

2 tbsp sugar

Ingredients for Mushroom Pirozhki Filling:

2 lb mushrooms/ 800 gm

1onion finely chopped

2 tbsp butter

Ingredients for Cabbage Pirozhki Filling:

2large onions

½head of cabbage

2 hard-boiled eggs

Ingredients for Pumpkin Pirozhki with Caramelized Onion and Feta:

1onion

1pumpkin or squash of your choice

½ bunch dill

100 gm feta

Instructions

How to make Russian Pirozhki Dough:

Combine yeast, sugar and water in a small bowl. Mix together and set aside, letting yeast activate for 10 minutes.

Then in a large bowl, combine ½ the milk, yeast mixture, sugar, salt, and oil. Mix to combine. Begin adding flour in batches; add more flour or milk as needed. Dough should be not too sticky and very soft and elastic. I make this with a Kitchenaid stand mixerf ollow, but you can also easily do it all by hand (see more on this below!). Cover with a clean kitchen towel and set aside in a dark, warm but well-ventilated place. Let dough rise for 1.5 hour, or until doubled in size (the dough should roughly fill twice the volume it started with). Mix dough again with spoon or stand mixer paddle, and see if need to add flour. Let rise again for 30 minutes. While dough is rising, prepare filling.

How to make mushroom filling for pirozhki:

Slice onion into half-moons. Heat pan to medium heat. Add 2 tbsp butter. Add onions and cook until colour changes and onions become translucent, about 10 minutes.

Slice mushrooms thinly. Add mushrooms to onions and sautee until mushrooms begin to brown, about 10 minutes.

Taste and add salt and pepper, as needed.

How to make cabbage filling for pirozhki: Slice onion into half-moons. Heat pan to medium heat. Add 2 TBs neutral-tasting oil, like Canola, grapeseed or vegetable oil. Add onions and cook until colour changes and onions become golden, about 15 minutes. Chop cabbage into thin strands. Add cabbage to large bowl with 2 TBs water. Put cabbage in microwave for 2 minutes, to soften slightly. Let cool until easy to handle and add 2 TBs of salt. Proceed to massage cabbage until it has softened considerably, approximately 5 minutes. Chop hard-boiled eggs into small pieces. ( can be omitted for vegetarians) Combine cabbage, sauteed onions and hard-boiled eggs. Taste and add salt and pepper, as needed.

How to make pumpkin, caramelized onion and feta filling for pirozhki: Set oven to 400F. Cover baking sheet with parchment paper or a reusable silicone matfollow. Cut pumpkin or squash in half, scoop out seeds and sprinkle with salt, pepper and a drizzle of oil. Place pumpkin face-down on the baking sheet. Pierce skin a few times to let steam escape. Bake until pumpkin collapses fully when poked with a fork, about 30-45 minutes, depending on the size of the pumpkin. Let cool until safe to handle and scoop out pumpkin flesh. Set aside. Slice onion into half-moons. Heat pan to medium heat. Add 2 TBs neutral-tasting oil, like Canola, grapeseed or vegetable oil. Add onions and cook until onions change colour, about 10 minutes. Lower heat and continue cooking until onions fully caramelize, an additional 15-20 minutes. Mix pumpkin, caramelized onions, dill and feta together.

Continue shaping pirozhki: ( I have put the photos how it is shaped before the ingredients) Divide dough into portions: Cover counter with flour, and roll dough out into thin layer. Cut circles using a 3-4 inch round cup or cookie cutter. Place about 1-2 tablespoons of filling in the center of each circle. Fold the dough over the filling to create a half-moon shape, then pinch the edges firmly together to seal. You can also bring all edges to the center for a round shape. To bake, cover baking sheet with parchment paper. Add a bit of oil. Place pirozhki about 2 inches apart on the baking sheet, and brush each with egg wash (1 egg beaten with 1 tablespoon water). Bake at 360F for 20-25 min, until golden up top. Remove from oven and cover with a soft kitchen towel until ready to serve. 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

 

 

 

 

 

 

Broccoli and Quinoa Casserole

  

Ingredients

 2 cups water

 1 cup quinoa

 ½ cup chopped red onion

2 tbsp extra-virgin olive oil, divided 

½ tsp salt, divided

4 cups chopped broccoli florets

 2 cups shredded fontina cheese, divided (Fontina is a cow's milk cheese) * 

 1 (15.5-ounce) can no-salt-added cannellini beans ( white kidney beans), rinsed  

1 cup whole milk

 1 cup whole-milk plain strained (Greek-style) yogurt

2 tbsp chopped fresh thyme, plus more for garnish 

3 cloves garlic, minced 

¾ tsp pepper pdr 

¼ tsp nutmeg pdr 

½ cup  breadcrumbs

* Taleggio , Gouda , Gruyere, mozzarella, Provolone  are some of the substitutes for Fontina cheese

 

Preparations

Position oven rack 5 inches from broiler; preheat oven to 350°F. Lightly coat a 9-by-13-inch broiler-safe baking dish with cooking spray.

Combine water, quinoa, onion, 1 tablespoon oil and ¼ teaspoon salt in a large saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, undisturbed, for 10 minutes. Add 4 cups broccoli to the mixture (do not stir); cover and continue cooking until all the water is absorbed, about 5 minutes. Remove from heat; let stand, covered, for 5 minutes.

Transfer the quinoa mixture to a large bowl. Add 1½ cups cheese, beans, milk, yogurt, thyme, minced garlic, pepper, nutmeg and the remaining ¼ teaspoon salt; gently stir until evenly combined. Spoon the mixture into the prepared baking dish. Combine ½ cup breadcrumbs, the remaining ½ cup cheese and the remaining 1 tablespoon oil in a small bowl; sprinkle over the top of the casserole. 

Bake until heated through and top is golden brown, about 15 minutes. Set oven to broil (without removing the dish). Broil until lightly browned, about 3 minutes. Remove from oven; let stand for 5 minutes. Garnish with additional thyme, if desired.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

 

Roasted Butternut Squash

   

Ingredients

1 large butternut squash (2-3 pounds), peeled, seeded and cubed

1 tbsp extra-virgin olive oil

½ tsp salt

½ tsp pepper pdr

 

Preparations

Preheat oven to 375 degrees F. 

Toss squash with oil, salt and pepper. Spread on a large rimmed baking sheet and roast until tender and lightly browned, 30 to 45 minutes. 

Tips

To make ahead: Peel and cube butternut squash; refrigerate for up to 3 days until ready to cook.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Best Baked Sweet Potato

Ingredients

• 4 sweet potatoes medium size
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt

Instructions

• Preheat oven to 400°F.
• Line a large baking sheet with parchment paper or foil. Set aside.
• Wash and thoroughly dry sweet potatoes. Poke several holes in each potato with a fork (I do 8 pokes – four on each side.)
• Drizzle sweet potatoes with olive oil and sprinkle on salt. Gently rub the olive oil and salt onto the sweet potato skin making sure to cover the entire potato.
• Place sweet potatoes on the prepared baking sheet and bake for 45 minutes or until the potatoes easily yield to an inserted fork or knife.
• Let cool for five minutes before splitting open and topping with your favorite toppings.                                               

   

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
  
  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
  
  https://cancersupportindia.blogspot.com  for info on cancer and health related topics
  
  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs