Archive for the ‘Bread/Rolls’ Category
Steve Jones is a fellow Photographer and PhotoTips Member and Mentor. If you check out his images you will see that he is a renowned Star Trails (Night Sky) and Avian (Bird) Photographer. He is also an amazing chef! http://www.sjlarue.com/
Steve posted this image on the PhotoTips page and obviously my eyes went straight to it! I shared it with a few fellow foodies and found out Steve was right when he said it’s BEYOND AWESOME-SAUCE!
When I printed up the Bountiful Basket Volunteer Site Coordinator (VSC) paperwork on Friday night I looked through and was surprised to see that we would only be receiving one yam per basket. When I told my husband, he was equally surprised and we proceeded to have a merry (albeit disrespectful) discussion about what a family of 6 could do with ONE YAM. However, when the boxes of yams were opened at the site the next day, all jokes of individual dollops of mashed yam were cast aside. Oh we of little faith…we should have known Sally and Tanya would not let us down. Instead of the long, thin, small yams we were expecting we discovered HUGE yams quickly deemed by volunteers “giant baby yams”. Not baby because they were small mind you. Baby because these yams are in fact the size of a newborn baby. The whopper in the picture above weighed in at 5 lbs 6 oz (the yam, not the child).
While these ginormous yams were fun, and kept the participants and volunteers smiling all through the cold morning distribution, I will admit I felt a level of culinary intimidation when I hoisted the baby yam out of its basket and placed it on my counter. It then sat, intimidating me for a few days before I finally decided to buckle down and do something with it. And am I ever glad I did. That baby yam turned into a breakfast that the whole family enjoyed. It’s a good thing too because it made a LOT! My Paleo Sweet Potato Pancakes are both delicious and nutritious. In fact, These are so yummy hubby not only ate them, he volunteered to clean up (a chore which included scrubbing the orange-tinted shredder attachment).
I start off by partially baking the yam. I don’t like yam mush so I bake it to where it is “al dente”. This allows me to run it through my Kitchen Aid shredder attachment without making puree. Once it’s all shred it should look like this:
I gently stir in diced onion, coconut flour, spices, and beaten egg. Then I use a measuring cup to form it and gently press it into the hot coconut oil.
Once they’re crispy and brown on both sides pat the pancakes down with a paper towel, serve up, and enjoy!
If you have been a little intimidated by the big yam I recommend popping it in the oven and starting on these delicious Paleo Sweet Potato Pancakes (you may want to have a chore in mind just in case you get appreciative helpers). If crispy, fried, pancakes aren’t your thing (though I don’t know how they could not be) I’ve included links to other recipes that will help you get over the intimidation. Grab that yam and get cooking!
I expected the first Christmas I was married to be peaceful, romantic, and special. I had visions of my honey and I quietly sipping cocoa and exchanging gifts in our cozy little apartment, enjoying just being together, and then taking a leisurely evening trip across town to visit our loved ones and revel in the Christmas of various nieces and nephews (we were in a blissful state of kid-less-ness that I can no longer recall- no matter how hard I try). Much to my chagrin, these newly-wed, Norman Rockwell images were far from our reality. With two sets of divorced parents we found ourselves traveling to no less than 4 different Christmas celebrations. All of which were hosted by well-meaning family members whose sole goal was to out-host our next stop. I will spare you the details of the evening- rest assured it is the stuff movies are made of. Let’s just say by the end of the night we were tired, grumpy, and FULL (seriously- how many servings of glazed ham and au-gratin potatoes can one couple be expected to eat?) We vowed that the next year would be different.
So when November rolled around and hubby gently reminded me that we needed a plan, I set to work. After much negotiation among the families (that included a few offenses, followed by forgiveness and make-up hugs) we worked out a schedule for the big day. Our plan worked and we had a full but joyous day of celebrations. In fact, one of our most loved traditions came out of the plan- the family Christmas Eve breakfast.
What started as a desperate attempt to space out familial obligations, has become a festive holiday tradition that the whole clan enjoys. We eat breakfast, exchange gifts, play a board game, and those who can spare the time head out to the movies. Of course the key to a successful holiday party is the food and I am sure most of you will agree it’s pretty hard to go wrong with breakfast foods. We mix things up a bit each year but have some key dishes that have probably crossed the line from tradition to requirement…it just wouldn’t be Christmas Eve without them. I will warn you- most of these favorites are not healthy or figure-friendly. They are fun, delicious, and comforting. Just the thing a holiday celebration should be.
Dutch Oven Breakfast Casserole is one of those “must-haves”. We like making it in our cast iron Dutch oven (this makes yummy, crispy edges) but really any oven-safe, deep casserole dish will work fine. The great thing about this recipe is it can be made the night before and so all you have to do is pop it in the oven an hour or so before you are ready to serve it up. While using fresh diced potatoes is usually my first choice I have been known to sub frozen, shredded potatoes and even Tator Tots. This Casserole tastes great on its own but is really wonderful topped with homemade salsa.
Orange Glazed Cinnamon Rolls with Cream Cheese Frosting are a decadent but completely necessary indulgence for Christmas Eve. The recipe I am sharing here takes a bit of work but is TOTALLY worth it. If you are not an experienced bread maker (and are a little intimidated to try for a big holiday) I would recommend using Rhodes frozen bread dough loaves. (Shhh it will be our little secret. Believe me the filling, glaze, and frosting I am sharing are so good no one will complain.)
While the rolls are cooling top them with the orange glaze of your choice. I always seem to have my favorite Orange Vanilla Jam on hand thanks to my great BB citrus add-ons. I thin some of that out with a little water and then brush it on. If you do not want to go to the work of making the jam just mix some orange juice with a little bit of powdered sugar and some vanilla until you get a glazey consistency and brush that on. Then, while the rolls are still warm add dollops of the cream cheese frosting. If you are like me you will need a little extra container of the frosting- like that famous food court favorite but WAY, WAY better!
Virginia’s Festive Fruit Salad is one of those dishes that you will either love or loathe. The family is split on this one but those in the “Love” camp will not let a holiday pass by without it. (I will not sway you in one direction or another by telling you my position on the fruit salad- you’ll just have to try it for yourself)
Rudolph’s Red Smoothies are a fun way to get some fruit into the morning menu and the kiddos absolutely love them. The key to making these really special is to top them with a nice dollop of whipped cream, sprinkle that with cinnamon to get a brown reindeer tint, and then place a halved cherry or red berry in the middle so Rudolph’s nose will shine away. Top it off with two little chocolate or pretzel stick antlers and mini chocolate chip eyes. It’s generally warm enough in Las Vegas to enjoy these smoothies throughout the holidays. If you live in a colder climate this could easily be done with Hot Cocoa.
The family Christmas Eve breakfast is a tradition that we happened to stumble upon but I am so glad that we did. It is one of our most treasured moments each year. I hope that this holiday season will find you making room for the moments that count. Scramble up a casserole, snuggle up to a Rudolph smoothie, and gather the family for a breakfast tradition you will never forget.
The last two months have brought about great changes in my kitchen. We have recently discovered that many of my 7-year-old’s chronic pain issues are due to numerous, severe allergies- both food and environmental. I was already committed to having a “non-processed” pantry and she was already gluten-free so I thought I had the home-cooking lifestyle down pat. But the discovery of allergies to all grains, many fruits and vegetables, and to other basics including olive oil and raw local honey, really set my mind whirling. So much of what I thought was healthy was in fact hurting her. Though I was truly grateful to finally get some answers for my girl I felt depressed, overwhelmed, and totally ill equipped for the task at hand. But, being a somewhat plucky, hard-to-keep-down kind of gal, I quickly got over my pity party and did the best thing I could do. I started to research and started to get into the kitchen and experiment.
Can you name one vegetable that can be used in lasagna, banana bread, oatmeal, rice, potatoes, mac n cheese, icing, cake, pizza crust, “tater” tots (cauli-tots?), in curries, Alfredo sauce and more and never (or hardly) be noticed? Is there such a vegetable?
I’ll give you a hint– it was in last weeks’ and this week’s basket.
And it’s white.
And it can be crunchy, soft, or creamy.
It is also a nutritional powerhouse, being a low-fat, low-carb, high-fiber vegetable with Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese, to just start!
Few participants realize what high food standards are set by Bountiful Baskets founders Sally and Tanya. Both of these women have educated themselves on healthy food options and have made solid commitments to only feed their families the most natural ingredients possible. When ordering the delicious breads, cookies, and granolas that we have all come to rely upon, Sally and Tanya make sure that they follow one policy “If we won’t feed it to our family, we won’t offer it to yours”. They work closely with supplying bakeries to create recipes that only include ingredients that can be found in a typical, home-kitchen. As Sally puts it “We question everything that goes in. If they can’t tell us what it is and why it’s needed we make sure it’s not included. Fillers, preservatives- all that stuff is kept out. We can’t guarantee that [cookies and cakes] won’t make you fat but we can promise that it’s not full of yucky chemicals that you can’t pronounce”.