2 1/2 cups Warm water
1 pkg Dry yeast (1/4 ounce)
2 tbsp Sugar
1 tbsp Salt
2 tbsp Herbes De Provence (or Italian Seasoning)
7 cups Flour
1 Egg white, lightly beaten
Stir the first five ingredients together to dissolve the yeast, sugar and salt. Stir in the flour. Knead 10 minutes. let rise, covered, until doubled in bulk. Punch down, knead three or four times to remove air, then divide in four equal pieces. Shape each piece into a long loaf and place in a well greased bread pan; slash the top. Brush the loaves with the egg white and let rise until doubled.
Bake 10 minutes in an oven preheated to 400, then reduce the heat to 350 and bake 20 minutes longer, or until the loaves sound hollow when tapped. Remove the loaves from the pans and cool on racks. Wrap in aluminum foil and freeze if desired.
1 lb ground pork
1 1/2 tbsp minced ginger (or 1 1/2 tsp ground ginger)
3 cloves garlic, minced
4 tbsp reduced sodium soy sauce
2 tbsp sesame oil
1 small onion, minced
1 package won ton wrappers
1 egg, beaten in a small bowl with 2 tbsp water
In a large skillet or wok, add the pork and brown over medium heat, drain, and add ginger, garlic, onion, soy sauce, and sesame oil, cooking until onion is soft, 3-4 minutes. Remove from heat and allow to cool slightly.
Take a won ton wrapper and place it on your work surface so that it forms a diamond. Take your egg wash and with a small pastry brush, lightly brush the two lower edges that form a “V”. Place 1 tsp of the filling in the middle of the wrapper and fold the wrapper over, pressing the edges to seal. Dab the left corner of the filled wrapper with egg wash and fold the right corner over the left, pressing together to seal. It will take on the appearance of an ornate “hat”, the classic won ton look:
Repeat until all won ton wrappers have been filled. Note: you will have far more filling than you do wrappers, but the filling freezes well.
Once all won tons have been made, either transfer to a freezer and allow to solidly freeze and then store for up to 3 months, or…
Bring a quart of your favourite stock to a boil and toss in 12-16 won ton and allow to heat through. (4-6 won ton make a serving). Or…
Spray a large skillet with non-stick cooking spray and sauté until brown on a couple sides. Serve with soy/ginger/scallion dipping sauce. Or…
Bring 1/4 – 1/2 c vegetable oil to 350F in a skillet. Carefully drop 5-8 won ton at a time into oil (being careful, as it will spatter!), and cooking for 2 minutes before turning over and allowing to brown on the other side. Serve with duck sauce.
You can make sweet won ton by using jam as a filling, you can make them vegetarian by using soy crumbles, or rice and ginger, or you could even use a cream cheese, garlic, ginger, and scallion mixture to make a cheesy won ton. Let your imagination run wild!
2 lb London Broil
1/4 cup good Kentucky Bourbon
Cracked Black Pepper
Kosher Salt
In a zip-top bag, combine London Broil and Bourbon. Turn to completely coat and let set aside for 15 minutes to allow to marinate, turning every 5 minutes. Heat grill (or grill pan) until slightly smoking. Remove London Broil and discard marinade. Grill for 7 minutes each side for medium rare (or longer to your taste). Once grilled, remove to a plate, season with black pepper and Kosher salt. Tent with aluminum foil and let sit for 10 minutes to allow the juices to redistribute.
Heat oven to 550F (or as hot as your oven will go)
Wash potatoes, julienne. Toss in a bowl with olive oil. Place on baking sheet in a single layer. Bake for 20 minutes or until tops of potatoes are slightly browned. Remove from oven and lightly flavour with Kosher Salt.
Slice London Broil into strips. Take Whole Wheat Pita loaves and slice in half. Shred lettuce (I use Romaine), half grape tomatoes, and top with London Broil. Enjoy!
2 pkg. active dry yeast
1 cup warm water, 105 degrees F to 115 degrees F
1/2 cup melted butter or margarine
1/2 cup granulated sugar
3 eggs, lightly beaten
1/2 tsp. salt
4 1/2 cups all-purpose flour
Filling:
1/2 cup soft butter or margarine
2 ½ tbsp cinnamon
1/2 cup granulated sugar
1/2 cup ground almonds or pecans
Frosting:
1 cup powdered sugar
2 to 3 tsp. milk, cream or water
1 tsp. butter
3/4 tsp. vanilla extract
In a large bowl, dissolve the yeast in warm water. Let stand 5 minutes until yeast foams. Stir in the butter, sugar, eggs, salt and half the flour. Beat until smooth.
Stir in all but 1/4 cup of the remaining flour until dough is stiff. Cover. Refrigerate 2 to 24 hours.
Dust remaining flour over the dough and turn out onto a lightly floured board. Roll out to make a 12-by-24-inch square. Spread with 1/2 cup soften butter. Sprinkle with the sugar, cinnamon and nut filling mixture.
Roll up as for jelly roll. Cut into 12 slices. Grease a 13-by-9-inch pan. Place the rolls, cut side down into the pan. (At this point the rolls may be refrigerated again as long as overnight, if needed.)
Let rise in a warm place until nice and puffy (if refrigerated, place over a pan of hot tap water. Cover with a towel.)
Bake at 375 F for 20-30 minutes or until golden.
For the glaze, mix powdered sugar with milk, butter and vanilla extract. Frost rolls with the mixture. Serve warm.
5 tablespoons Dutch-processed cocoa powder
1/4 cup cornstarch
1/2 cup plus 2 tablespoons sugar
1 pinch salt
2 cups skim milk
1 teaspoon vanilla extract
Place all dry ingredients in a bowl and mix until combined, put in a saucepan and add 1/2 cup milk, stirring to create a smooth mixture. Slowly stir in the remaining milk and cook over medium heat stirring constantly until thickened.
Remove from the heat and stir in vanilla, and pour into 4 dessert dishes and chill until set, about 4 hours. Add a swirl of fresh whipped topping.
1/2 cup Apricot preserves (sorry, best not to use sugar free here)
3 tbsp low sodium soy sauce
2 tsp Sesame Oil
1 tsp white vinegar
1 lb sea scallops
Turn the broiler on to high, and place oven rack where pan will come no closer than 2″ from heat. Prepare a baking sheet by lining with foil (this greatly assists in clean up!)
Combine preserves, soy sauce, sesame oil, and vinegar together in a medium bowl, then add scallops and toss to coat. Place scallops in a single layer and pour some of the glaze of them. Discard remaining glaze. Broil until scallops are browned and firm (depending on the power of your broiler, this may take anywhere from 8-15 minutes). Be sure to pay attention to them so they don’t overcook and become rubbery. Place 4 ounces of scallops on a plate and garnish with lime and scallions if desired.
Zesty Veggie Rice
2 cups low sodium chicken broth
1 tbsp butter
1/2 tsp salt
1 cup white rice
1 cup chopped tomatoes (if you use canned, drain most of the liquid away to keep your rice fluffy)
1 medium green pepper, diced
In a medium saucepan, combine chicken broth, butter and salt and bring to a boil;. Reduce heat, stir in rice. Cover and allow to simmer for about five minutes. Add tomatoes and green pepper, and continue to simmer for about another 15 minutes, or until rice is done to your liking. Remove from heat, allow to stand for another 5 minutes, then fluff with a fork.
