Roti Roll....Leftover Roti

Ingredients:(Makes 2, serves one)
Tortilla/roti/chapati-1
Egg-1
Onions finely chopped-1/4cup
Capsicum finely chopped-1/4cup
one big Mushroom-finely chopped
Red chili powder/ pepper powder-1tea spoon
Salt to taste
Milk-2table spoons
Olive oil-1table spoon

Method:

• Heat 1tbsp of olive oil in a pan and add mushroom and capsicum and saute until they are half cooked under medium flame.
• Meanwhile take onions in a cup and break open an egg. Add red chili powder/ pepper powder, milk and whisk together gently.

• When the mushroom capsicum mixture is ready, bring the mixture to center and add egg mixture to it. Press tortilla/ roti on top of this mixture. Flip to cook on other side as well.

Roll this franki and cut it in the middle. Serve hot by squeezing little lemon juice on top. 

Grilled Cucumber and Grilled scallops Salad

Ingredients

• 1/2 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon salt, divided
• 12 large sea scallops (about 1 1/2 pounds)
• 1 English cucumber, halved lengthwise
• Cooking spray
• 2 tablespoons fresh lime juice
• 2 teaspoons extra-virgin olive oil
• 4 cups torn romaine lettuce
• 3 cups (1-inch) cubed seedless watermelon
• 1/4 cup fresh mint leaves, torn
• 1/2 peeled avocado, cut into 8 slices

Preparation

• 1. Preheat grill to medium-high heat.
• 2. Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4-inch slices.
• 3. Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk. Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices. Sprinkle evenly with remaining 1/4 teaspoon freshly ground black pepper.

Shrimp and Bread Salad

Ingredients

• 1/2 cup sherry vinegar
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 pound large shrimp, peeled and deveined
• 6 (1-inch-thick) slices day-old country-style bread
• 8 ounces red cherry tomatoes, halved
• 8 ounces yellow teardrop tomatoes, halved
• 1/3 cup pitted kalamata olives, coarsely chopped
• 1/4 cup chopped fresh basil
• Salt and freshly ground pepper to taste

Preparation

• 1. Preheat grill to medium-high heat (350° to 400°).
• 2. Whisk together first 5 ingredients in a small bowl.
• 3. Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.
• 4. Cut bread into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.

Salad Pizza....

Ingredients

• 1 (1-pound) Italian cheese-flavored pizza crust (such as Boboli)
• 2 cups torn romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup thinly sliced red onion
• 2 tablespoons chopped pitted kalamata olives
• 1 small cucumber, halved lengthwise and thinly sliced
• 1 (15-ounce) can navy beans, drained
• 1 (7-ounce) bottle roasted red bell peppers, drained and chopped
• 1 (4-ounce) package crumbled feta cheese
• 2 tablespoons red wine vinegar
• 1 teaspoon dried dill
• 1 teaspoon fennel seeds
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

• Preheat oven to 450°.
• Place pizza crust on a baking sheet; bake at 450° for 8 minutes. Cut crust into 1-inch pieces.
• While crust bakes, combine lettuce and next 7 ingredients (lettuce through feta cheese) in a large bowl. Combine vinegar and remaining ingredients, stirring with a whisk.
• Add crust pieces to lettuce mixture; toss gently. Drizzle vinaigrette over salad; toss gently to coat.

Cinnamon Rolls...

Dough
1 T active dry yeast
1/2 C warm water (105 deg F)
4 1/2 C all-purpose flour (22 1/2 oz)
1t kosher salt
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, salt, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute. It will be rather thick.

Butter a 9×13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15×10 in. Spread filling onto dough. Use a spoon (or your fingers) to spread it out evenly and then roll up length-wise.

Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.

First score the rolls so you know you’re going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You’ll get razor sharp cuts without smashing your pretty dough.

You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.

Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

While rising mix glaze ingredients until combined.

Preheat the oven to 350. Bake until golden brown, about 30 minutes.

Let cool in the pan for 15 minutes. If you get impatient and wait about 47 seconds like I did then your glaze will instantly melt and fall into the crevices between the rolls. Then you’ll stick your finger in the little well so you can taste it and you’ll burn yourself and possibly let out an expletive. You’ll be so hurt you’ll have to stuff a cinnamon roll in your mouth to comfort yourself. And possibly another one because the first one was too hot to enjoy. Not that I have experience with any of this. Just trust me and let the rolls cool off a bit.

Then spread the glaze over them and serve.

Dinner Rolls....

2 c. whole milk (if you’re in a pinch, you can use 2%, but whole is best. Don’t use 1% or skim)
½ c. + 1 Tbsp. sugar, divided
1/3 c. (5 1/3 Tbsp.) butter
2 tsp. Kosher salt
2 pkgs. active dry yeast (or 4 1/2 tsp.), preferably bread machine yeast
2/3 c. warm (105-115-degree) water
8-9 c. all-purpose flour
3 beaten eggs

Combine milk, 1/2 c. sugar, butter, and salt in a medium saucepan. Heat over medium heat until butter melts. It’s salty. It’s sweet. Yum.

Remove from heat. Allow to cool to lukewarm. I usually rub some ice cubes along the sides of the pan or pop the entire pan in a sink full of ice cubes to cool the mixture down because this step can take forever. This step is really important because if the mixture is too hot, it will kill the yeast.

While the milk mixture is cooling, dissolve the yeast and 1 Tbsp. sugar in warm water. Let stand about 10 minutes. If the yeast hasn’t bubbled, you’ll need to repeat this step–moving on with yeast that hasn’t been activated properly will only end in heartache for you and hate mail for us.

In a large mixing bowl, combine 3 c. flour and milk mixture. Beat on low for 30 seconds, scraping sides of bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add beaten eggs. Why should you beat your eggs first? Same reason you should combine your dry ingredients before adding them to moist ingredients when making cookies and cakes–it ensures everything is well-mixed and can be evenly-distributed through your dough or batter. If you add the whole eggs, your dough may not be as consistent.

Stir in as much remaining flour as needed to make a soft dough. This dough should be very soft–it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it. Don’t worry, it will firm up during the rising process. Part of what makes these rolls so good is that they’re so soft and light; if you add too much flour, they will be heavy and dense. Place the bowl in a warm place and cover with a clean towel; allow to rise 1 hour.

Punch down dough. Lightly flour your work surface and turn dough out onto surface. Divide in half.

Spray 2 9×13 glass pans with cooking spray. Roll first portion of dough into a rectangle and then cut it into 12 equal-sized pieces. I like to use a pizza cutter because it has a blade on each side, so it cuts right through dough without sticking to the blade. This dough should be very easy to work with, almost like playdough. Shape each piece into a ball and place in prepared pan. Repeat with remaining dough in the second pan.

Cover with a clean cloth and allow to rise in a warm place for about 30 minutes. When dough has about 15-20 minutes to go (depending on your oven), preheat oven to 375.

Bake for 15-18 minutes or until golden-brown.

When done, remove from oven. Rub a stick of cold butter over the tops of the rolls. You must now eat one. Now. While it’s hot.

Then pop the rest into a bowl and no one will ever know that you cheated.