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Archive for May 22nd, 2009

Oatmeal Raisin & Nut Cookies

Oatmeal Raisin & Nut Cookies

This is one of my family’s favorite and it is much healthier than chocolate chip cookies. The recipe is from the back lid of Quaker oatmeal container. I reduced sugar a bit, and I also added toasted chopped walnuts to give it some crunch.

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This is Alexander’s favorite pasta dish and also an easy meal to prepare. I used tri-color rotini because the boys like colorful pasta.

Sausage & Mushroom Rotini

Sausage & Mushroom Rotini

Sausage & Mushroom Rotini Recipe (serves 4 people)

Ingredients:
10-15 fresh button/crimini mushrooms– cut into big chunks
1 lb raw sausage (mild or spicy)– break into same size as mushrooms
1 small container Parmesan & Basil pasta sauce
3 cloves garlic– finely chopped
dash of chili flakes– optional
6 oz dry rotini pasta

Methods:

  1. In a big pot with enough boiling water, add in some salt and cook rotini until al dente. Drained.
  2. Saute sausage with olive oil in a deep pan until about cooked. Add in garlic, mushrooms, chili flakes and cook until the aroma comes out. Salt and pepper to taste. Add in drained rotini and pasta sauce. Turn heat to medium low and stir quickly. Dish out and serve immediately.

Note:

  1. Sausage: remove the sausage casing before breaking up the meat, or you can buy sausage in a bulk. Use real sausage and not some processed types that taste like hot links or hot dogs.
  2. Use any kind of pasta sauce to suit your taste ie: alfredo, marinara, tomato basil, pesto etc…

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I made these dinner rolls for the first time to go with steak dinner tonight. It’s a variation of basic sweet dough. The rolls are very soft and the flavor is subtle even though I added in 5 tablespoons of cheese and 2 big cloves of garlic. For some green touch I also added in some green onion. The rolls are big because I realized  during 2nd proofing that I made 6 pieces rather than 9 pcs 🙂 Other than the look the rolls come out pretty good and will make it again, maybe with different variation like nam yee+ five spice+green onion, or nutella for a sweet version.

Cheese & Garlic Dinner Rolls

Cheese & Garlic Dinner Rolls

Cheese & Garlic Dinner Rolls Recipe (makes 9 rolls)

Ingredients:
2 1/4 cups bread flour
1/2 tsp salt
1 1/2 tbsp milk powder
3 tbsp sugar
1 tsp dry yeast
2 cloves minced garlic
5 tbsp grated asiago cheese
1 egg
125 -150 ml warm water
2 tbsp butter

Optional: chopped green onions
dash of salt and black pepper
shredded cheese for garnish on top
Methods (using a stand mixer):

  1. In the mixing bowl mix well the first 7 ingredients then add in egg. With dough hook attached and starts kneading, slowing add water to form a dough. Drop in butter and continue to knead the dough until it doesn’t stick to the bowl and pass the “membrane” test.
  2. Transfer the dough to a big bowl. Wrap the bowl and leave it on a warm spot to rest/proof until double in size.  (To speed up the resting time a little I let the bowl sit on a moist hot towel)
  3. Lightly knead the dough a few times to punch out big air pockets trapped inside. Divide into 3 equal portions. (If you’re not using optional stuff listed on the top, divide the dough into 9 equal small rolls and rest them in a greased square pan for 45 minutes before baking).
  4. Take 1 portion and roll it out, sprinkle some green onions, ground black pepper and salt on top. Roll the dough up like a swiss roll. Pinch to seal the edge. Then cut into 3 equal small rolls, with cut side facing up and put on a square baking pan. Repeat this step with the other 2 portions. Leave a little space among the rolls as they will expand during 2nd proofing and baking.
  5. Cover the rolls and proof again for 45 minutes (again, I used moist hot towels underneath the pan to speed up proofing time).  Sprinkle some cheese on the top and baked in preheated 350°F oven for 20-25 minutes, turning half way until golden brown. Brush top with melted butter and serve hot.

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