Whew...I finally got the week planned. I love cooking, baking and just being in the kitchen which also means I love hunting down some new recipes to try. That always comes at great risk to the family since some of the recipes sound much better on paper than they do in physical form. At least I have learned that even though they don't like something I've made, they still love the fact that I'm in there trying some new things.
This week, we've got several new recipes to try. Here's hoping for a good week with no flops.
Monday: B: Oatmeal
L: Leftovers
D: Pasta & Sauce something quick and easy for a busy night
Tuesday: B: Pancakes
L: Rolled Tacos We're going to be making these ourselves, we'll see how they turn out
D: Bento Box Edamame, Gyozo with Dipping Sauce, Teriyaki Beef, Rice
Wednesday: B: Swedish Oatmeal Crackers with Apricot Cream Cheese
L: Homemade Chicken Noodle Soup
D: Pide with Meat Filling Pide is a Turkish Flatbread
Thursday: B: Applesauce Muffins
L: Tamales We found a wonderful local friend who just so happens to make tamales. Yum!
D: Cheese Borek, Salad
Friday: B: French Toast
L: Make Your Own Sammie
D: Joseph He was supposed to plan last week, but Good Friday services prevented that
Saturday: B: Breakfast roll-ups
L: Tuna Melt
D: Corn & Cheese Casserole, Quesadillas
Sunday: B: Muffins
L: Sunday Dinner Roast, Veggies, Salad, Rolls, Yummy Dessert
D: Leftovers
And a few recipes in case you want to cook along:
Pide Recipe from Bob's Red Mill
2 T. Warm Water
1/2 tsp Sugar
1/2 C Warm Milk
2 1/4 tsp Active Dry Yeast
2 1/2 C Hard Whole Wheat Flour
1 tsp Salt
3 eggs
2 1/2 Tbsp butter, softened
1/4 feta cheese
1/3 c pine nuts
Lightly oil 2 baking sheets and set aside.
Combine water, sugar, and milk in small bowl. Sprinkle the years over the mixture, stir and let stand until the yeast begins to foam.
Combine 2 1/4 C of flour with the salt. Beat 2 eggs in a small bowl. Make a well in the center of flour mixture. Add yeast mixture and the eggs to make a stiff dough. Add flour if needed.
On a lightly floured surface, knead the butter into the dough until smooth, about 10 minutes. Lightly oil a large bowl, place dough inside, turning it over in the oil and cover with a clean dish towel. Let dough rise until doubles in size, about 90 minutes.
Punch dough down and divide into 6 pieces. Shape each piece into a circle, about 6 inches around, then press down the center and crimp up the edges. Place on prepared baking sheet and let rest for 20 minutes. Preheat oven to 400.
Stir together remaining egg with the cheeses, pine nuts and a pinch of pepper flakes. Spread some topping on each circle, leaving a small margin on the edge.
Bake for 20 minutes, cool on a wire rack.
Cheese Borek From Moosewood Restaurant
1 lb 8 oz. Cream Cheese
1 1/2 c Feta
3 C Cottage Cheese
6 Eggs, beaten
3 C Parsley, chopped
1/3 C Chopped Fresh Dill
1/4 Pound Melted butter
1/2 Pound Phyllo Dough
Combine first 6 ingredients in a large mixing bowl. Preheat oven to 375.
Melt butter. Use pastry brush to butter baking sheet. Unwrap phyllo dough. Count out 6 - 8 leaves of phyllo. Lift up and lay flat on baking sheet. Spread the filling over the middle, leaving 3 inches all around. Brush edges with butter. For the top, lay down two leaves at a time, buttering the top leaf each time. After 4 or 5 pairs, fold the corners of all the phyllo leaves up over the filling, butter, then neatly fold each side up over the filling and butter. Lay down two more pairs of leaves, butter the top of each pair. Tuck new edges under the strudel, corners first, then sides. I know, clear as mud, I'm hoping it will make much more sense as I actually attempt it.
Sprinkle top with fennel if desired. Bake for 45 minutes or until top layer is puffed and golden. Allow to rest for 10 minutes after removing from oven.
Slice and enjoy.
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