Homemade Sandwich Buns

Apr 7, 2019 • food

Ingredients

• 3 cups flour
• 2 1/2 teaspoons dry active yeast
• 1 cup water (warm)
• 3 tablespoons butter (melted)
• 1 egg
• 1 1/4 teaspoon salt
• 3 tablespoons sugar
• 1/4 cup milled flaxseed
• 1/4 cup wheatgerm
• 1 tablespoon olive oil
• 1 egg (beaten)
• 1 tablespoon milk
• some rolled oats or sesame seeds (or something else)

Instructions

1. In a stand mixer bowl, add yeast, water, and 1/2 cup of flour, whisk together. Let stand until it starts to foam (10-15 minutes).
2. Add in butter, egg, salt, and sugar. Whisk together.
3. Add in remaining flour, flaxseed, and wheatgerm. Using a bread hook on the stand mixer, kneed until it is elastic, but sticky to the touch (but not sticky enough that placing a spoon in pulls apart add some flour if it does and continue to mix).
4. In the bowl, add some more flour for dusting and turn into a ball. Add olive oil and coat the bowl/ball. Cover bowl with aluminum foil, and set aside and let rise until it doubles in size (about 2 hours).
5. On a cookie sheet add parchment paper, sprinkle a little flour and pull out the dough into a rectangle. Divide dough into 8 equal parts and turn into balls. Let rise till they double in size (about an hour).
6. Preheat oven to 375 degrees fahrenheit.
7. In a bowl, mix the beaten egg and milk. Brush dough with egg mixture. Add oats, seeds, or whichever you choose to the top of buns on top.
8. Bake in oven for 15-17 minutes, or until gold 'n brown. They will likely stick together, so you will need to pull them apart.
9. Enjoy your sandwich, or have them plain (they could make excellent dinner rolls as well)!

Inspired by

I tried the first recipe I found! For the most part I followed the recipe to a T, with the exception of adding flaxseed and wheatgerm. In addition, I use fast rise yeast, it cuts the time in half for rising, but I listed the standard times, just in case you do not use such!

Closing

Wow, I was so impressed how these turned out! I never have been able to get a fluffy bread like this to work before and I am excited! It must be the egg and butter that made it work (and not letting the yeast foam too long). I will most definitely make these again, likely as a dinner roll, too! However, if I was to to do the latter, I would likely make them slightly smaller.

I used these buns for Lentil Protein Patties, and they were perfect!

If I was to try anything different the next time, it might be to forego the last egg brush. I ended up having a lot of the egg spill over onto the baking sheet. I know some dinner roll recipes use milk on top instead, so I might try that approach in the future.

Either way, these were really good, give it a go!

Coleslaw

Mar 31, 2019 • food

Ingredients

• 8 cups cabbage (shredded)
• 2 carrots (diced)
• 6-8 radishes (chopped)
• 2 green onions (sliced)
• 1/2 cup mayonnaise
• 1 tablespoon brown sugar
• 3 tablespoons lemon juice
• 2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1 teaspoon crushed peppercorn

Instructions

1. In a large bowl, combine all ingredients and mix, thoroughly.
2. It is suggested you let sit for 2 hours, but I found it tasted best overnight.

Inspired by

I predominately used this recipe. I made a few changes, such as adding more cabbage and reducing the mayo and sugar (they used granulated variety) while adding radishes and green onions.

Closing

I had extra cabbage from the Irish meal, so I made two renditions of this recipe... it was so good the first time that I doubled it the second (and took a picture)! This meal goes really well with a picnic/bbq style meal, so give it a go! It also tastes super good leftover the following day, so do not feel you need to rush to eat all in one sitting!

St. Patrick's Day Irish Meal - Take 2

Mar 24, 2019 • food

Ingredients

• 1 loaf Soda Bread (prepared separately)

Lentil Patties

• 1/2 cup green lentils
• 1/2 cup red lentils
• 2 tablespoons olive oil
• 1/2 cup TVP (dry)
• 1/4 cup milled chickpeas
• 1/4 cup wheatgerm
• 1/4 cup milled flaxseed
• 1/2 cup "corned" broth gravy (from below)
• Added flour to thicken (tablespoon at a time)
• olive oil to grease pan

Broth/Gravy

• 1 cup vegetable broth (used Better Than Bullion Vegetable Base it has a slight beef flavour)
• 1/2 teaspoon of mustard seeds
• 1/8 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 teaspoon minced ginger
• when making gravy some flour

Vegetables

• 6 small-medium potatoes (quartered)
• 4 carrots (into quarters and halved)
• 1/4 green cabbage (peeled and cut in thirds)
• Some salt (if you deem it necessary)

Instructions

1. Prepare Soda Bread.
2. Prepare lentils.
3. Preheat oven to 425 degrees fahrenheit.

Broth/Gravy

1. Combine all ingredients.
2. Set aside 1/2 cup for patties.
3. For the gravy, add a tablespoon of flour and mix. Place into the microwave for 1 - 1 1/2 minutes. Use for your meal.

Patties

1. When lentils are cooked, turn off heat. Add all remaining ingredients into pot.
2. On a jelly roll pan, spread olive oil until it is greased.
3. Scoop pot of lentil mixture into 6 flattened balls on the pan.
4. Bake in oven for 20 minutes, flip each patty then bake for additional 20 minutes.

Vegetables

1. In a large pot on high, fill with water, potatoes, carrots and add some salt. Bring to a boil and cook for 20-24 minutes.
2. Within the last 4 minutes add the cabbage, be sure not to over cook.
3. Prepare when vegetables are tender with your lentil patties and soda bread.

Inspired by

Recipe came from the 2018 Irish Meal. The patties were based off this recipe. I will have a follow-up with a non "corned beef" flavour in the future.

Closing

Here is a follow-up to my attempt last year (post is linked in the inspired by). I disliked the saltiness of the original broth so I toned it way way down (also it's only 1/6th the amount from the original recipe)! I did not use it as a brine either, but instead used it as a broth to be added to the patties and a gravy to enhance the flavour of the meal. I think this is something that I will try to do every year! These patties also inspired me to make other meals, and I will post those in the future, too!

I hope you enjoyed St. Patrick's day, even if this post takes place the follow week!

Mini Biscuit Potpies

Mar 24, 2019 • food

Ingredients

• 2 tablespoons olive oil

• 1/2 onion (halved and sliced)

• 3-4 potatoes (diced)

• 1-2 carrots (chopped)

• 1/2 cup frozen corn

• 1/2 cup frozen peas

• 2 tablespoons flour

• 1 1/2 cup vegetable broth

• 1 15oz can butter beans (drained)

• few shakes of garlic powder (feel free to use real garlic at the beginning this was an after thought)

• salt and pepper to taste

• Here is a Biscuit Recipe!

Instructions

1. (Making potpies?) Preheat oven to 425 degrees fahrenheit
2. Heat oil in frypan. When warm add onion, cook for a minute.
3. Add potatoes, carrots. Cook for about 2 minutes.
4. Add corn and peas, salt, pepper, garlic powder. Cook for additional 5 minutes.
5. Stir in flour, and cook for a minute.
6. Add broth, bring to a boil, then add beans.
7. Reduce to simmer and wait till liquid thickens. You may need to add a little flour.
8. Making a potpie ?

• TRUE. Fill ramekins or corningware/casserole dishes with filling, then top with a flattened biscuit disk. Make a few slits on top and cook for 20 minutes or until crust is brown.
• FALSE. Enjoy when vegetables are tender!

Closing

Originally, I did not make this as mini potpies, but I gave it another go the following week after thinking it would make a good filling. I made the "filling" based on what I had in the pantry and I was quite surprised how it turned out. The next time I make this I might not even make it as a potpie, but rather just have it as a biscuits and gravy.

I am sure you will not be disappointed when you want some comfort food at a personal level!

Original Chilied Kidney Bean Stew

Feb 24, 2019 • food

Ingredients

• 1-2 cups dry rice
• 2 tablespoons olive oil
• 1/4 onion (chopped)
• 2-3 garlic cloves (chopped)
• 1 celery stalk (chopped)
• 1 carrot (chopped)
• 2 15oz cans kidney beans (drained and rinsed)
• 2 tablespoons tomato paste
• 1/2 teaspoon cumin
• 1/4-1/2 teaspoon chili powder
• 1 1/2 teaspoons salt
• liberal use of crushed peppercorn
• 1 1/2 cup water
• 1/2 cup frozen corn

Instructions

1. Prepare rice with a little olive oil.
2. In a medium sized pot heat oil on medium high. When warm add onion and garlic. Cook for 3 minutes, or until onion is translucent.
3. Add celery, and carrot. Cook for an additional minute.
4. Add beans, tomato paste, cumin, chili powder, salt and peppercorn. Cook for about a minute.
5. Add water and corn. Bring to a boil, then let simmer for 20 minutes.
6. Top the rice with the "stew."

Closing

This is an original recipe, with just using what I had in the kitchen. It turned out pretty well, especially on a cold and blustery day! You may choose to add more chili powder, mine is also quite aged and has lost much of its potency. I also find that you do not need to have rice with it, but it adds a nice texture and makes a complete protein with the beans. In addition to the rice, feel free to dip with some tortilla chips!

The beans in my first attempt were not actually canned, but rather frozen after being cooked in its dry form.

Try a bowl!